Podcasts about Carolina Reaper

In this episode of the Food Origins Podcast, I sit down with my friend Russell Savage, founder and pitmaster of Pico's BBQ. Russell's culinary journey started in the kitchen long before he ever lit a smoker — attending Johnson & Wales University and training under acclaimed chef Guillaume Bienaime (a fellow podcast guest EP. 20).From fine dining to fire and smoke, Russell later spent nearly five years in Texas, learning the art of barbecue at legendary spots like Terry Black's BBQ, before returning home to build Picos BBQ from the ground up.We talk about the evolution of his craft, what it takes to run a serious barbecue operation, and how honoring both classical training and Texas tradition helped him find his unique voice in the culinary world. This episode is packed with heart, heat, and real food talk — don't miss it.Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

First we have Sarah Lyn, owner of Apple Paws dog training. We will be discussing her love for dog training and how even an old dog can learn new tricks. Then we have a special guest that drove down from Phoenix this morning. Lance Anthony, owner of Anthony Spices. He is celebrating 23 years in business and is bringing a couple Carolina Reaper cheese balls for me to try live on air ! I might be crying in front of the whole world, we'll see !

In this episode, we sit down with Master Butcher Noriaki Numamoto, a true craftsman in the world of wagyu and whole animal butchery. With decades of experience across Japan and the U.S., Noriaki has become a leading figure in the art of Japanese-style meat preparation — known for his precision, philosophy, and deep respect for the animal.This special conversation was recorded on-site at Niku Butcher Shop in San Francisco, with Mark Melnick generously providing Japanese translation. Numamoto traveled all the way from Japan for this rare gathering, which also included respected figures like Guy Crims , Jared Montarbo and Justin from Team Trex. From wagyu grading to the soul of the craft, we dive deep into the mindset and mastery behind elite butchery.Note: Be patient — this episode is a mix of Japanese and English, offering a raw and authentic look into the world of Japanese butchery and its cultural depth.このエピソードでは、和牛と丸鶏の世界で真の職人、マスターブッチャー沼本憲明氏にインタビューします。日本とアメリカで数十年にわたる経験を積んだ沼本氏は、日本式食肉処理の第一人者であり、その緻密さ、哲学、そして動物への深い敬意で知られています。この特別な対談はサンフランシスコのNiku Butcher Shopで収録され、マーク・メルニック氏が日本語通訳を担当しました。沼本氏はこの貴重な会合のために日本から遠路はるばるやって来ました。この会合には、ガイ・クリムズ、ジャレッド・モンターボ、チーム・トレックスのジャスティンといった著名人も参加していました。和牛の格付けから職人技の魂まで、一流の食肉職人の精神と熟練の技に深く迫ります。注：このエピソードは日本語と英語が混在しており、日本の食肉の世界とその文化の奥深さをありのままに、そして真摯に捉えています。Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Someone's stealing your food at work, you put some Carolina Reaper in there, are you the bad guy?

Nate Kouhana is a former Green Beret turned entrepreneur. He brings the same discipline, resilience, and commitment to excellence from his military service into the world of premium meat snacks. As the founder of Anthem Snacks, a veteran-owned company, Nate is dedicated to crafting high-quality, protein-packed snacks that fuel adventure and honor the spirit of service.  With a deep love for the outdoors, Nate and his wife made their way to Montana, "The Last Best Place," where they continued to embrace a life of purpose and passion. His journey from the battlefield to the business world is driven by a mission to contribute to what makes America great—the freedom to pursue, the drive to be one's best, and the commitment to serve with pride. Anthem Snacks proudly donates 10% of profits to veteran and first responder nonprofit organizations and supports American ranchers with beef sticks made with 100% American beef.Join us as we dive into Nate's incredible story—his military background, the inspiration behind Anthem Snacks, the challenges of entrepreneurship, and his unwavering dedication to quality, country, and community.  I've been a proud customer of Anthem Snacks since 2020, and it was truly an honor to have its founder, Nate Kouhana on the podcast. His journey from serving as a Green Beret to building a premium, veteran-owned meat snack company is nothing short of inspiring. Can't wait for you to hear his story! https://anthemsnacks.com/Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-58Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Ranga's journey is one of adventure, passion, and resilience. From his upbringing across Sri Lanka, Oman, England, Southern California, and Montana to his deep connection with fishing, foraging, and open-fire cooking, he has always embraced the outdoors as both a lifestyle and a calling. Now a private chef, he curates immersive fishing and cooking experiences, blending his love for nature with his culinary craft.  Now a private chef, Ranga curates unforgettable fishing and cooking experiences, blending his passion for the outdoors with his culinary artistry. Whether he's hiking upriver in pursuit of trout, foraging for mushrooms in his secret spots, or cooking over an open fire, he brings a unique touch to every dish—one that reflects his love for nature, adventure, and good company.I'm honored to have Ranga on the podcast, especially after first seeing him in the Yeti Films Hungry Life Series with Eduardo Garcia seven years ago. It's incredible to now have had both Ranga and Eduardo on the show, sharing their inspiring origin stories.  But Ranga's story goes beyond food and adventure—it's one of strength and perseverance. After surviving a heart attack at just 36 years old, he's emerged with an even deeper appreciation for life, connection, and the healing power of food and the wild.  Tune in as we dive into his journey, the lessons he's learned, and the experiences that continue to shape him. This is a conversation you won't want to miss!https://www.laurianstable.com/Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-57Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Would you eat the world's hottest pepper just for clout? How about snacking on packing peanuts because TikTok said so? In this episode, we dive into the wild world of extreme eating trends, from a guy setting records with Carolina Reaper peppers to the internet's latest questionable snack choices.However, there's more to discuss: We confront one of life's major social quandaries: the appropriate distance for holding the door. What distance is considered too far? At what moment does holding the door become an uncomfortable waiting game? We'll share our personal experiences and aim to resolve this debate once and for all.Plus, we chat about work-life balance, the joys of binge-watching, and why Severance might just be the perfect show to reflect on modern work culture.00:00 Intro01:54 Speed eater Mike Jack scoffs 25 "extremely hot" Carolina Reaper peppers in record time09:32 Packing peanuts aren't food but people are eating them14:31 Sayy Whatttt?28:58 Outro and AdviceFOLLOW USBeacons: https://beacons.ai/funnybusinesspodFacebook: https://www.facebook.com/funnybusinesspodInstagram: https://www.instagram.com/funnybusinesspod/Twitter: https://twitter.com/funnybusinesspodTwitch: https://www.twitch.tv/funnybusinesspodYouTube: https://www.youtube.com/channel/UCwA7LU4-jps613RuewhWWDg/featuredNote: The opinions expressed in this show are the hosts' views and not necessarily those of any business or organization. The podcast hosts are solely responsible for the content of this show.FUNNY BUSINESSA podcast where Mike and Matt share internet stories or news that should be important to you. You'll hear about strange news and personal experiences, and every once in a while, Mike will quiz Matt on some of the oddest things he can find. We'll also dive into some of our original segments, like describing some of our strangest stories, debating if soccer is more boring than golf, and even talking about our feelings, as every man should. Funny Business is a podcast run by Mike and Matt, two friends who met at college and decided to start this project during the pandemic of 2020.

Would you eat the world's hottest pepper just for clout? How about snacking on packing peanuts because TikTok said so? In this episode, we dive into the wild world of extreme eating trends, from a guy setting records with Carolina Reaper peppers to the internet's latest questionable snack choices.However, there's more to discuss: We confront one of life's major social quandaries: the appropriate distance for holding the door. What distance is considered too far? At what moment does holding the door become an uncomfortable waiting game? We'll share our personal experiences and aim to resolve this debate once and for all.Plus, we chat about work-life balance, the joys of binge-watching, and why Severance might just be the perfect show to reflect on modern work culture.00:00 Intro01:54 Speed eater Mike Jack scoffs 25 "extremely hot" Carolina Reaper peppers in record time09:32 Packing peanuts aren't food but people are eating them14:31 Sayy Whatttt?28:58 Outro and AdviceFOLLOW USBeacons: https://beacons.ai/funnybusinesspodFacebook: https://www.facebook.com/funnybusinesspodInstagram: https://www.instagram.com/funnybusinesspod/Twitter: https://twitter.com/funnybusinesspodTwitch: https://www.twitch.tv/funnybusinesspodYouTube: https://www.youtube.com/channel/UCwA7LU4-jps613RuewhWWDg/featuredNote: The opinions expressed in this show are the hosts' views and not necessarily those of any business or organization. The podcast hosts are solely responsible for the content of this show.FUNNY BUSINESSA podcast where Mike and Matt share internet stories or news that should be important to you. You'll hear about strange news and personal experiences, and every once in a while, Mike will quiz Matt on some of the oddest things he can find. We'll also dive into some of our original segments, like describing some of our strangest stories, debating if soccer is more boring than golf, and even talking about our feelings, as every man should. Funny Business is a podcast run by Mike and Matt, two friends who met at college and decided to start this project during the pandemic of 2020.

Confession Fridays are back, and—surprise, surprise—Jai derails it faster than a toddler on a sugar high. Being married to that woman... yeah, we kinda feel for Alec Baldwin now. Also, we dust off "Is It Racist?" and, well, let's just say it gets spicier than a Carolina Reaper. All that chaos and so much more! Buckle up!

With a CrossFit Games championship title and eight consecutive appearances at the highest level of competition, Jason Khalipa's record speaks for itself. His lifelong dedication to training hard and his relentless pursuit of excellence have propelled him to success—not just in fitness, but in business and life.  As the author of “As Many Reps as Possible'”, founder of NC Fit gyms, Train Hard Fitness programming, and the Train Hard Men's Club, Jason continues to lead and inspire athletes, entrepreneurs, and high performers. Beyond the gym, he is a devoted father, husband, and business leader, always pushing the limits to achieve more and help others do the same.Last year, I had the opportunity to meet Jason through multiple Train Hard Men's Club (THMC) workouts in the Bay Area, CA. In this episode, Jason shares his wealth of knowledge on nutrition, fitness, mindset, business, and overcoming challenges. We also dive into the role of Jiu-Jitsu in law enforcement and the principles that drive his success in and out of the gym.https://www.jasonkhalipa.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-56Original music by Ulisses BellaFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

If you ever think to yourself "I wonder what eating 25 Carolina Reaper peppers would feel like?" let us quell your curiosity with some video evidence and a word of advice from an expert. And if you spot a thing that shouldn't be, send it in to janesays@civicmedia.us and we might use it on the show! So join us Monday through Friday at 11:51 a.m. for “This Shouldn't Be A Thing!” or search for it on Spotify, Apple or wherever you get your podcasts.  And thanks for listening!!

Probamos el chile mas picante del mundo, el GHOST PEPPER INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Probamos el chile mas picante del mundo, el GHOST PEPPER INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Louis speaks to Sean Evans, the host of Youtube smash-hit ‘Hot Ones'. Dialling in from New York, the pair swap interview techniques, as well as discussing Sean's upbringing in Chicago and how he utilised chicken wings to create one of the biggest talk shows in the world. Plus, Sean lets Louis know which celebrities were ratings hits and who he'd never have on the show...  Warnings: Strong language.    Links/Attachments:  YouTube: Louis Theroux (me) reacts to his (my) ‘Hot Ones' episode (2025) https://www.youtube.com/watch?v=x_WT5kxyZ1I YouTube Series: Louis Theroux Attacks the Shark While Eating Spicy Wings - Hot Ones (2023)  https://youtu.be/wlL9RUGxXSs?si=sVQYvUdArc4Wr_Dl     YouTube Series: Anthony Rizzo On Chicago Cubs Rivalries & Baseball Superstitions While Eating Spicy Wings - Hot Ones (2015)  https://youtu.be/4iSCOtYs_6Q?si=hA2IVueisoOo4WVG     YouTube Series: Prince Amukamara Talks NFL Salaries & Pre-Game Sex While Eating Spicy Wings - Hot Ones (2015)  https://youtu.be/kmBlwAFRFJU?si=lvE5Ot11dnWkeTnk     YouTube Series: Trick Daddy Prays for Help While Eating Spicy Wings - Hot Ones (2018)  https://youtu.be/SywOj6EpkOc?si=-DHaIisP36RwCQdD     YouTube Series: DJ Khaled Talks Fuccbois, Finga Licking, and Media Dinosaurs While Eating Spicy Wings - Hot Ones (2015)  https://youtu.be/1HYEC_FlgAg?si=CCcTdghBl4ifWjO5     Book: Paper Lion, George Plimpton (1966)    Book: Shadow Box, George Plimpton (1977)    YouTube Series: Conan O'Brien Needs a Doctor While Eating Spicy Wings - Hot Ones (2024)  https://youtu.be/FALlhXl6CmA?si=ZdOg3BD0sCihdUZH      YouTube Series: Sean Evans and Chili Klaus Eat the Carolina Reaper, the World's Hottest Chili Pepper – Hot Ones (2015)  https://youtu.be/9k-SBpElcWA?si=sUU4Ks6k4AqbcXas     Article: In the hot seat: Behind Hot Ones' ambitions to be the future of late-night TV – The Verge (2019)  https://www.theverge.com/2019/10/31/20938739/hot-ones-sean-evans-youtube-guests-gordon-ramsey-idris-elba-late-night-tv     'Chili Klaus & Classical Orchestra

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. Excited to share this long awaited podcast about Jared's origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Taku Kondo, a sushi chef with a passion for outdoor cooking, brings the art of cooking in nature's kitchen to your ears. From grilling over campfires to creating gourmet meals in the wild, Taku shares his knowledge, tips, and stories about food, adventure, and the joy of cooking outdoors. An amazing fisherman, Taku has caught or foraged for halibut, salmon, crab, uni, wild mushrooms, and so much more. The best part is the dishes Taku creates after the catch! Whether you're an experienced outdoor chef or just starting your culinary journey under the open sky, Outdoor Chef Life offers inspiration, techniques, and a fresh perspective on food made in the great outdoors. With 300+ videos and 750k subscribers on YouTube , Taku has amassed a large following for his adventures which range from Alaska to Japan. In this episode, Taku is excited to announce his latest project: his brand-new cookbook, Coastal Harvest, which is packed with mouth-watering recipes, expert foraging tips, Gyotaku art, and stories from his years of cooking in nature's most beautiful settings. Tune in for exclusive sneak peeks and a great conversation about his journey.Outdoorcheflife.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Text us a question or comment and you might get it read on a future episode!We are back with a new sauce brand from Long Island, the aptly named "Long Island Pepper Co". Locally sourced ingredients and a long history of growing peppers that finally said "What if". We talk about the brand, blueberries, long island beverages, and weigh in on the upcoming Superbowl. Please check out details of this brand that we will be trying more of in the links below - Website - HEREIG - HEREPlease feel free to Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcast

The Idiots talk with Mike Jack who holds the world record for eating 100 Carolina Reaper faster than anyone on the planet.  Ted is currently trying to get his medical degree to get a look at his medical records.  The guys have decided not to travel to Mississippi just in case they get the urge to wax the dolphin.  Whatever you do, don't groom your dog.  The book your dog writes will make you look terrible.  

Greg Putnam, President of Little Belt Cattle Co., is a former Navy SEAL and now a rancher in Montana. His transition from elite military service to cattle ranching is both inspiring and unique. After serving in the Navy as a SEAL, Greg sought a new chapter in life that aligned with his values of hard work, discipline, and connection to the land.Greg co founded Little Belt Cattle Co. with his partner Tim Sheehy, where they operate a sustainable cattle ranch, focusing on regenerative agriculture practices. This reflects a commitment not just to ranching but to the health of the land and the future of farming. Greg's experience as a Navy SEAL informs his approach to both business and life—structured, disciplined, and always looking for ways to improve efficiency and sustainability.Greg shares insights from both his military background and his journey in ranching, discussing the unique challenges and rewards of working in agriculture. We go over some of his culinary experiences in his childhood, being stationed in Hawaii and abroad then leading to Montana. Greg explains in great detail the undertaking of raising cattle in all aspects of the phases from ranch to plate. In this episode with Greg, you'll gain a deep understanding of what it truly takes to raise cattle at Little Belt Cattle Co. From rotational grazing to livestock health management, Greg walks you through every step of the ranching process, sharing the challenges, triumphs, and techniques he uses to ensure both the land and the cattle thrive. Whether you're interested in regenerative agriculture or just curious about the realities of ranch life, Greg offers us an inside look at the dedication and hard work that goes into running a successful cattle operation.https://littlebeltcattleco.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Mike Glover is the CEO and founder of FieldCraft Survival, a leading company dedicated to teaching practical skills for everyday survival, self-reliance, and preparedness. With an extensive background as a former U.S. Army Green Beret and a seasoned survival expert, Mike has dedicated his life to training individuals, families, and organizations to stay safe in challenging environments.In this episode, I'm honored to have my friend Mike on the show, who not only helped me get this podcast off the ground but also shares a wealth of knowledge on topics ranging from military deployments to global cuisine. We dive into everything from Korean food and world cuisine experienced during deployments, to the challenges of supply chain issues and the importance of staying prepared. We also explore how to maintain a wellness-focused mindset in both everyday life and during times of adversity.Mike's insights and experiences offer a unique perspective on navigating the world with resilience, and I'm excited to share this conversation with you!In addition to his work with FieldCraft, Mike is also the founder of Wolf21, a company focused on creating natural plant-based products to help you recover and be ready for anything.A passionate advocate for personal responsibility and resilience, Mike blends military experience, real-world survival knowledge, and cutting-edge tactical expertise to equip people with the skills they need to thrive in any situation. When he's not leading FieldCraft or Wolf21, you can find Mike speaking at events, sharing insights on his podcast Mike Glover Show, or working on projects that enhance personal safety and security.https://fieldcraftsurvival.comhttps://thewolf21.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

In the show's opening hour, Kyle weighs in on the Panthers big win to end the season against the Falcons, including how Bryce Young saved his best for last.See omnystudio.com/listener for privacy information.

Andy, who has eaten one Carolina Reaper in his life, talks with Mike Jack of Mike Jack Eats Heat to talk about applying for Guinness World Records, whether hot sauce is vegan, and 1990s hockey. Intro music is "String Anticipation" by Cory Gray.

====================================================SUSCRIBETEhttps://www.youtube.com/channel/UCNpffyr-7_zP1x1lS89ByaQ?sub_confirmation=1==================================================== DEVOCIÓN MATUTINA PARA JÓVENES 2025“HOY ES TENDENCIA”Narrado por: Daniel RamosDesde: Connecticut, USAUna cortesía de DR'Ministries y Canaan Seventh-Day Adventist Church===================|| www.drministries.org ||===================05 de Enero«Grandes cosas»«Con la ayuda de Dios haremos grandes cosas». Salmos 60: 12Ben Hopper escribió que el 2022 fue uno de los años más extraños en lo que respecta a los Récords Mundiales Guinness. Algunos de los récords más raros que se impusieron ese año fueron:El menor tiempo para colocar en orden alfabético todas las letras en una lata de sopa: dos minutos y 8,6 segundos.La máxima distancia recorrida sobre la cuerda floja en zapatos de tacón alto: 639 pies de distancia en tacones de cuatro pulgadas.La reunión más grande de personas con el mismo nombre y apellido: 178 «Hirokazu Tanakas» en Japón, superando el récord establecido en 2005 por 164 «Martha Stewart».El menor tiempo en engullir diez chiles «Carolina Reaper»: 33.5 segundos.Indudablemente, estas «hazañas» logran arrancar una sonrisa a cualquiera. ¿Y en tu caso? ¿Cuáles son las «hazañas» que te has propuesto? Algunos se conforman con comer chiles «Carolina Reaper», lo cual no es tarea fácil, pero creo que tanto tú como yo tenemos la capacidad de lograr mucho más que eso.En el Salmo 60, David menciona que «con la ayuda de Dios haremos grandes cosas». Tal vez estés familiarizado con la versión Reina-Valera que dice: «En Dios haremos proezas». ¿A qué se refería David con «proezas»? A primera vista, podría parecer que hablaba de victorias militares, pero resulta llamativo que la palabra hebrea para «proeza», jaíl, también pueda traducirse como «capacidad» o «virtud». En Éxodo 18: 25 se usa la palabra jail para hablar de los hombres «capaces» Moisés puso como jefes. De Rut se dice que era una mujer «virtuosa» [jaíl] (ver Rut 3:11). Así las cosas, no tienes que romper un récord mundial para llevar a cabo una «proeza». Cada día tienes la oportunidad de hacer algo grande con la ayuda de Dios. ¿Cómo? Haciendo lo mejor con tus «capacidades», dando lo mejor de ti en cualquier situación que te encuentres y desarrollando la virtud.Bajo la dirección de Dios, la combinación de tus capacidades con la virtud constituye la mayor «proeza» posible. ¿Te animas a alcanzar ese tipo de grandeza? 

Tim Freeman is a highly respected Brazilian Jiu-Jitsu black belt under Sergio Silva and Eddie Bravo. With a deep passion for grappling and innovation, Tim has made a significant impact on the martial arts community as the host of his own Inside BJJ podcast and co-host of Grappling Hour. Tim has become a prominent voice in the martial arts community, sharing stories and insights that resonate with practitioners around the world. In addition, Tim is the owner of two thriving 10th Planet Jiu-Jitsu academies, located in Stockton, California & Nashville, Tennessee. Tim's teaching philosophy blends the precision of traditional techniques with the cutting-edge strategies of the 10th Planet system, creating an inclusive and dynamic learning environment for students of all levels. As a dedicated mentor and coach, he has helped countless practitioners elevate their skills and achieve their goals on and off the mat.During the pandemic, Tim expanded his creative pursuits by diving into cooking with his longtime friend, Dave, who played a pivotal role in helping him launch the Food Origins Podcast.It was an honor for me to feature Tim—one of my best friends and a key influence behind the podcast—on a special episode. Our lively and heartfelt conversation highlights not only our shared love of food but also the enduring friendship and creative spirit.Tim Freeman's journey is one of connection, resilience, creativity, and relentless passion. Whether on the mats, behind the mic, or in the kitchen, Tim brings authenticity and heart to everything he does.https://insidebjj.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Its Our Christmas Extravaganza!! Ryan and Martin are back in studio for a classic episode with the ultimate What's In The Box, we brew a batch of the new hit drink Chepsi and Ryan makes an instructional video on how to make your own at home. Finally we get to the Hottest You Laugh You Lose of all time. We have 12 increasingly hot sauce including Jalapeño, Habanero,  Reaper pepper, Ghost peppers, Carolina Reaper and Scorpion Peppers. We watch all of videos you have put in our discord over the last year and if Ryan, Martin OR Martins Wife laugh even a little we take a shot of sauce. All this and SO much more on this weeks FINAL Clever Name Podcast. 

Danny Bolton, known as "The Boarman," is a skilled outdoorsman, expert hunter, and passionate conservationist featured on MeatEater. With years of experience tracking and harvesting wild hogs, Danny has earned his reputation as one of the most knowledgeable and dedicated boar hunters in the field. His expertise goes beyond the hunt—he's a storyteller, advocate for ethical hunting practices, and a champion of the connection between sustainable harvesting and the food we eat.From his adventures in rugged terrain to his commitment to preserving wild ecosystems, Danny embodies the spirit of the outdoors. His unique insights, sharp wit, and deep respect for wildlife make him a standout voice in the hunting community. Whether discussing wild hog management, hunting strategies, or the art of transforming a fresh harvest into a delicious meal, Danny's passion and authenticity shine through.Thank you, Danny, for sharing your time, your wisdom, and your unforgettable stories with us. It's a privilege to feature someone of your caliber and heart on the show!https://www.thedannybolton.comFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

The Cross O Ranch was established in 1890 and has seen 6 generations live in the same house at the same location. It is nestled in the second deepest canyon in the continental United States and the beauty and views are absolutely breathtaking. Despite its harsh terrain, it is home to some of the best land to raise and harvest cattle. In late 2016, the Cross O Ranch had to make a big shift. After the death of current owner and 4th generation rancher Dave Wilson, his kids, Derek and Amy, were forced to make some life-altering decisions. The ranch, which is one of the oldest family run ranches in Idaho, was on the verge of being sold to a developer and the kids weren't about to let their legacy die. When they had to take on a massive debt to keep the ranch going, they had to make some changes to the way things had always been done.The family had always operated on the model of shipping out their calves in the fall where they were sent to commercial feedlots to eventually be put into the big, monopolized corporate meat “system.” Before Dave had passed away, the corporate beef industry had lowered the price that ranchers received for high quality calves to a point so low, he wasn't even able to make a living. The stress of dealing with these beef syndicates no doubt contributed to overwhelming stress that lead to his fatal heart attack. In that moment, this all became very personal. Derek and his wife Jessica made the decision to pack up their four kids and move back to the ranch. It was a completely new direction but a challenge that their family was ready to take on. They knew that Cross O Ranch had been well known near and far for the quality of cows and calves that were raised along the Salmon River. Rather than continue trying to make it as a little guy begging for scraps from the big beef syndicate, they decided to take them on directly. Daily you'll find Derek and Jessica, along with Kennedy, Riley, Kacey and Kinzey, busy on the ranch caring for the land and the animals. You will see them as a family making sure the Cross O Ranch is continued for many generations to come.It was inspiring to hear Derek share his journey of reclaiming his family's legacy ranch, raising exceptional-quality meat, and being a dedicated family man. Plus, the new GRIT Sticks are available now!https://www.crossomeats.com/Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

0:00 - Let's play another edition of NFL True or False!17:02 - The Avalanche are clashing with the Kings TAHNIGHT. What can we expect to see on the ice?32:22 - Moser ate some Carolina Reaper hot chicken during the commercial break, then almost died mid-segment. 

The hot pepper business is en fuego! While total market size in the United States stood at about $1.28 billion in 2022, predictably, it will continue to grow as the chili pepper has become an American kitchen staple. Although multinational corporations like the Kraft Heinz Company, McCormick, Campbell, and Unilever lead the way, the next tier of privately held businesses are catching up, fueled by innovation, trends, and leaning into the diversification of American cultural taste demands.Enter Smokin' Ed Currie, the most famous pepper breeder on the planet. In fact, Ed's farm grows more than 100,000 pepper plants annually. A modern day Gregor Mendel, this three-time Guinness Book World of Records holder has created the world's hottest chilis: the Carolina Reaper, and the current hottie of hotties, Pepper X.In this episode, Marc speaks with Ed Currie, founder and president of the Pucker Butt Pepper Company. Ed shares his journey from learning about plants from his mother to becoming an innovator in the pepper farming industry. During the discussion, Ed reveals insights into his sustainable farming practices, the scientific methods he uses to create super hot peppers, and his record-breaking pepper, Pepper X.He also touches on the health benefits of capsaicin, the impact of hurricanes on his farm, and the growth of hot sauce popularity in the U.S. Ed's personal stories, including the adoption of his children and living in a Frank Lloyd Wright home, add a heartfelt dimension to the conversation. The episode concludes with Ed's vision for the future of his company in advancing medical research.Sign up for the Some Future Day Newsletter here: https://marcbeckman.substack.com/Episode Links:Ed Currie: https://www.linkedin.com/in/edcurrie1/Pucker Butt Pepper Company: https://puckerbuttpeppercompany.com/To join the conversation, follow Marc Beckman here: YoutubeLinkedInTwitterInstagramTikTok

Firecracker Farm is family owned and operated in Palm City, Florida. From planting, growing, and harvesting their peppers, to developing, designing, and producing products, it's all done one small batch at a time. It's a handcrafted operation that handles with the care and enthusiasm that only a family business can.Alex Bonamarte is the founder of Firecracker Farm, known for creating unique, hot pepper-infused salts that bring a fiery kick to any dish. With a passion for bold flavors and a dedication to quality, Alex developed his signature infused salts to elevate everyday cooking. Firecracker Farm's products, crafted from carefully selected hot peppers and premium salts, along with a cool delivery push grinder system, have gained a loyal following among spice lovers and culinary enthusiasts. Under his leadership, Firecracker Farm has grown into a brand recognized for its innovative approach to seasoning, adding heat and depth to food in a fun, flavorful way.Enjoyed having Alex on the podcast as we talked about this journey from Minnesota, New York , France and now Florida. Always finding a way to figure his next venture whether its food/art photography and design, web development and now growing hot peppers to infuse into salt for everyone. I've been cooking with his products for over a year now and honored to share his origin story. FireCracker Farm https://firecracker.farmUse Code : FOODORIGINSPODC for 10 % off Support the show

10/16/24 Clipps & Drew react to the first few games of the pre-season including key players for the Clippers & Lakers, Paul George's knee injury & Joel Embiid's load management, and Donte DiVincenzo's return to MSG. The boys share their spiciest takes for the upcoming season before revealing their predictions for the individual NBA awards. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey friend,   …Have you ever heard a ringing in your ears and blamed it on attending too many Madonna concerts in the 90's?    …Have you ever felt like someone snuck a piece of Chinese Red Pepper or Carolina Reaper onto your dinner plate when you weren't looking?   …Have you ever tried to reach for a box of Tide on a grocery store shelf… but could only raise your shoulder as high as the less expensive, store-brand detergent?   Then you may be suffering from tinnitus, frozen shoulder, or burning mouth syndrome–three crazy (but surprisingly common) menopausal symptoms that no one is talking about!   In this two-part episode, I'm spilling the tea on six mysterious ailments, along with the one contributing cause common to them all! (Spoiler alert: It has to do with our hormones.)

Tommy Crenshaw, Ricardo Lungus, and Anthony North discuss the current affairs of the NFL. 

(Please Note: This is an older recording. Some references may be outdated) This is the episode where Jay and Jacob get hot and spicy.  No worries - there won't be an “Explicit” warning on this one - it's not that kind of heat and spice.  It's actual heat they're talking about: fire.  What is fire, actually?   A gas?  A liquid?  An illusion?  Jacob digs out his chemical engineer hard hat to talk details, as well as his experience torching a field.  Fire is definitely destructive, but is it all bad?  They talk about how fire has changed history (or at least the history of eating) and explain the fire triangle - or fire tetrahedron - depending on who you read.  Of course, that history of eating leads naturally to thinking of vittles, but today they're talking about the fire IN the food, not so much the fire UNDER the food.  Jay and Jacob come from two ends of the spicy food spectrum: a very tame tongue vs a collector of hot sauces.  They discuss why that burn feels like it does and how to work your way from bell pepper to Carolina Reaper.  Get out your Scoville scale and rate this episode 5 Habaneros!

In this week's Team Never Quit episode, Marcus and Melanie are thrilled to welcome Alex Bonomarte, a passionate entrepreneur, lifelong optimist, and father who lives by the principle of the Golden Rule. Alex wears many hats, from being a gentleman farmer to running the unique brand Firecracker Farm, where he is responsible for branding, marketing, web development, and daily operations. Firecracker Farm is home to the famous Hot Salt, a coarse sea salt infused with some of the world's hottest peppers like Ghost, Carolina Reaper, and Scorpion. Tune in as Alex shares his journey of building this spicy empire, offering tips on entrepreneurship and his love for unique flavor experiences. Beyond the world of Hot Salt, Alex dives into his background in web and app development, design, and system design—skills that have played a crucial role in shaping his approach to business. As an active member of the Trading Tribe, Alex embraces continuous learning and collaboration, striving for growth and excellence in every area of life. Join us for an engaging conversation about fatherhood, the art of balancing business and personal life, and what it means to live optimistically while cultivating a brand that brings the heat! In This Episode You Will Hear: • My sister and I would travel back and forth to France – alone – which is kinda crazy. They'd put us on a plane doing layovers. I was 5 and she was 3. (7:09) • The most valuable thing I learned was to be able to just be who you are – take it or leave it.  (9:38) • I don't quit, and I won't fight unless I can win. (11:27) • People can do things of value from pretty much anywhere. (20:51) If you're not a good man, you should probably try harder. (29:26) • [At the 9/11 scene] on the ground it did not look like what had happened. There was all sorts of glass and body parts, not from people on the plane, but from stuff that fell down. (35:01) • It wasn't until the second impact people realized what was going on. (35:37) • The first people weren't jumping intentionally. They were coming down like burning plastic – drip…1, 2,…1, 2, 3, 4. (36:52) • [Melanie] in the 9/11 museum, they have an exhibit on the jumpers .It's one of those things that you don't want to watch out of respect, and you do want to watch out of respect. The reason to watch is to understand the magnitude of what happened. (37:18) • [Marcus – After 9/11] No matter what you're staring at – what kind of human it is looking at you – what they're dressed in. It's like “Hey brother, what's up? You aight? Need something? The solidarity was amazing. (42:27) • Still there are lot of people who don't like the American view of how things should be. (43:11) • [Melanie] it is important to remember, and it is important to teach the young generation. Or history will repeat itself if we forget and brush it under the rug. (44:28) • I'm a firm believer in our generation. (45:52) • Life is full of longshots. Everybody pick their longshot and go. (46:45) • I've always been a sucker for a nice, printed thing. (49:50) • [With regard to packaging my product] I think the whole experience makes it that much more satisfying. (51:05) • You have your own idea of what somebody else thinks because you never ask them. It's such a weird thing that we live in our own heads, and if you just take the time to ask how you feel about this, and they will tell you. And you're like “Holy shit. That was there the whole time?” (63:36) Socials: - IG:  ultrahotpeppers         - https://firecracker.farm/         - fathergoods   - IG: team_neverquit , marcusluttrell , melanieluttrell , huntero13 -  https://www.patreon.com/teamneverquit Sponsors:    - Navyfederal.org           - Tonal.com [TNQ]    - GoodRX.com/TNQ   - greenlight.com/TNQ   - PDSDebt.com/TNQ   - drinkAG1.com/TNQ    - ghostbed.com/TNQ [TNQ]   - Shadyrays.com [TNQ]   - qualialife.com/TNQ [TNQ]   - Hims.com/TNQ   - Shopify.com/TNQ   - PXG.com/TNQ   - Aura.com/TNQ   - Moink.com/TNQ   - Policygenius.com   - TAKELEAN.com [TNQ]   - usejoymode.com [TNQ]   - Shhtape.com [TNQ]   - mackweldon.com/utm_source=streaming&utm_medium=podcast&utm_campaign=podcastlaunch&utm_content=TNQutm_term=TNQ

Renfro Foods is a privately owned, award-winning food producer of salsas, sauces and relishes, including 30 Mrs. Renfro's products, located in Fort Worth, Texas. Founded in 1940, Renfro Foods is owned and managed by the second and third generations of the Renfro family. Its products are sold in the United States, the Caribbean, Canada and the U.K.As president of Renfro Foods, Doug works closely with his cousins Becky and James to run the company. In particular, Doug focuses on research and development, private label and contract packing, quality assurance, sales and marketing, legal, information technology and a dozen other areas Doug and his cousins strive for family harmony in managing the company and don't make any major decisions without a unanimous vote of support. For Doug, one of the benefits of working with family is the ability to be brutally honest with each other and still maintain a civil and professional relationship.  The team at Renfro Foods pays close attention to flavor trends to identify new salsa flavors.  QUOTES “When I got out of college, if I had come to work here I would have been chopping cabbage. The executive positions were filled by my dad and my uncle.” (Doug)“When I came (to Renfro Foods) I had been in charge of corporate accounting for a billion dollar company. My uncle was still doing pricing on a legal pad with his desk calculator. I said, ‘Here's a spreadsheet. It's going to instantaneously recalculate the cost of thousands of items in a millisecond.' He saw what that did and he said, ‘Can you do that every 90 days from now on?'” (Doug) “If you don't demand as much of your ego to be around, one of the secrets I tell (people) is get somebody without your last name to suggest the same idea you've been suggesting that's been ridiculed and suddenly it's a great idea.” (Doug)“If you take business things personally, that screws (family) relationships up.” (Doug) “I think we lost money on every jar of Raspberry Chipotle we sold last year. Thankfully we didn't sell many.” (Doug)“I want everything on the label to be tasteable but you can't always afford to do that without losing money,” (Doug)  TRANSCRIPT 00:01.23vigorbrandingAll right, hey there, Fork Tales listeners and viewers. I am really happy to be joined today by a good friend of mine, Doug Renfro. Doug is president of Renfro Foods. And I had to say it like 25 times because somehow the word foods after Renfro, I mean, foods in Renfro is easy. 00:13.93Doug Renfrosorry 00:15.18vigorbrandingRenfro Foods, I just struggled. But anyway, ah he is the the the president of Mrs. Renfro’s Salsa. ah Not only are they a family owned company, which always is interesting, but they’re one of the most innovative companies I know. Doug, welcome and thank you very much for joining us and for your time. 00:32.73Doug RenfroThanks, happy to be here. 00:34.60vigorbrandingSo ah you know I’m going to start off by pointing out i’ve I’ve been very fortunate to know you and to ah have your product. And it’s phenomenal. And I’m not just saying that. ah Case in point, I have three jars behind me that were supposed to be props for this presentation. There were actually more than three. But my favorite one was sent to me, which I thank you for, and I ate it. So ah I don’t have as many jars here as I should probably. but Anyway, it’s a phenomenal product and you know, anyway, I appreciate you sending us some samples. So so tell us tell us about you and Renfro Foods and the story and your role in the company. 01:12.84Doug RenfroSure, we’re an 84-year-old family business and all the development has been organic. My granddad distributed grocery items in the 30s and made it through the Depression and thought, you know what would be fun, we’ll quit my job and start a company out of the house. So in 1940, he and my grandmother started out of their house and for 12 years or so they distributed grocery items and flavored vinegars and different things, spices. And around 1952, they moved into the core building that I actually sit in. We have now two city blocks in the street in between, but we were just one little brick building. And he started making syrup, and I like to point out there were no maple trees harmed. 01:50.40Doug Renfroyeah And then they made relishes. And you know, when when I do a trade show, like we’ll be in New York together two weeks from now and it’s a fancy food show and people will walk up and say, are these are grandmother’s recipes. 01:56.90vigorbrandingYep. 02:01.53Doug RenfroAnd I always say, no, but wouldn’t that be cool? ah You know, nobody ate Chipotle in 1940, 50, 60, 70. It’s all very organic dynamic. 02:07.41vigorbrandingRight. 02:09.47Doug RenfroSo when I was a kid, we just made Southern relishes, which had the velocity of a snail. So we had no money. And then we got in, my dad and my uncle got into taco sauce, thank God, in the seventies, which became macanti, which became salsa. and and ah and so And separating that you know for a moment, I went i worked at the nastiest jobs we had you know every summer, sixth grade, through high school. and In college, I lived at home and mixed the spices in the afternoon, went to school in the morning, very glamorous life. So I got out of college early, went to work for Ross Perot’s company at the time EDS. I was here when they sold it to General Motors, you know wearing a coat and tie every day, going to Detroit. My car did not smell of oregano anymore. 02:46.98Doug Renfroah Very cool, good people, smart people, good money, got my MBA, CMA, and some other acronyms. But, you know, corporate life will suck the soul out of your body. So I came back 32 years ago and working with my cousins, my dad, my late uncle, it’s been a lot of fun and to your point, You know, we weren’t getting a lot of sales with mild, medium, and hot. So we started creating things like craft beer salsa, mango habanero, tequila, I think. And not at um a gourmet store, housewarming gift price, but at an everyday in your grocery cart price. 03:18.68vigorbrandingMm-hmm. 03:19.53Doug RenfroAnd we’re fortunate now to 600 brands in the country where Mrs. 03:19.54vigorbrandingMm-hmm. 03:23.12Doug RenfroRimbros is number eight. I caution people not to get excited because we doubled would be number eight. but Big folks are big. 03:31.24vigorbrandingyeah Yeah, well, hey, they are. But you know what, though? Your product is fantastic. And in this in this day and age, we do a quench. We do a ton of CPG work, right? And craft and ah the originality and having a real story It’s super important to people and so products like yours. I mean you yeah I mean, I know you’ve been doing this or for forever you guys but but it’s a really it feels like a really great time for this type of brand and this type of product and Again, it’s all about the quality. 03:52.55Doug Renfroyou 03:59.98vigorbrandingSo I you know, the mango habanero as I said is my favorite. What’s your favorite? 04:05.52Doug RenfroWeirdly, that is also my favorite. 04:06.85vigorbrandingAh Nice 04:06.92Doug Renfroand and i’ve you know all Almost all the items now are recipes I’ve gotten to create over the years with my vast lack of culinary training. um but we you know I would look at things like Mango Habanero specifically. 04:17.07vigorbrandingThank 04:19.83Doug RenfroI was at a white tablecloth restaurant. I saw Mango Habanero on Chutney on Halibut, and I followed it away as something maybe five years later, we could sell every day in the grocery stores. 04:22.21vigorbrandingyou. 04:29.82Doug Renfroand That’s exactly how it turned out. and Even then, there was pushback internally about, you know, it sounds like a bizarre combination. And of course, it’s a better number two seller now for quite some time nationwide, Canada, UK. But ah it’s also, you know, a normal trend now. And that’s what you’re seeing like, you know, fast food places now have Carolina Reaper french fries, which, yeah you know, 20 years ago, nobody knew what it was. 04:50.78vigorbrandingYeah. 04:54.17Doug Renfro10 years ago, it was crazy, exotic, ridiculous. And now it’s almost an everyday thing. 04:58.86vigorbrandingRight, right. So we are you Mrs. Renfro then, if you’re making all these recipes? 05:03.42Doug RenfroIf you take the, my grandmother’s on the side of the label, if you put a wig on me and shave the beard, I think that’s what you get. 05:11.51vigorbrandingThat’s fantastic. yeah it’ so Okay, so talking about family here. I mean, you know some family owned companies, you and I know know a lot of people are part of family owned companies. ah Some families require members and future leaders to spend time outside the company. ah Was your time required and did you find that time valuable? And then or or did you and did you always plan? I know you worked there when you were young. Did you always plan on coming back to the company? Talk a little bit about that. 05:36.67Doug RenfroSure. My time was not required. Frankly, when I got out of college, if I had come to work here, I would have been chopping cabbage. 05:43.53vigorbrandingYeah. 05:43.60Doug Renfroah they they The executive positions were filled by my dad and my uncle. s such a tiny We’re small now. We were tiny, tiny back then. So I had to go somewhere else if I wanted to not wear jeans and be covered with cabbage and onions. And I think it was wildly helpful. like When I came back, I had been you know in charge of corporate accounting for a billion dollar company in some areas. and My uncle was still doing pricing on a legal pad with his hand desk calculator. And I said, look, here’s a spreadsheet. And it’s going to instantaneously recalculate the cost of thousands of items in a millisecond. 06:16.59Doug RenfroAnd he saw what that did. And he’s like, can you do that every 90 days from now on? stick yeah Having the discipline and learning and the networking was just fabulous. And I will tell you, we needed a ah filtration system for the fourth generation. So I said, we can’t hire 14 people just because they want to work here. And I said, in that case, for that gen, yes, you have to work somewhere. You have to graduate college. You have to work somewhere else for at least two years and a real job. 06:41.34vigorbrandingyep 06:42.42Doug RenfroAnd then we can talk about management training on your management track. 06:44.65vigorbrandinghere 06:46.70Doug RenfroAnd ah today we have zero fourth-generation working here. But we have we have that off and on. About half of them have done so well they could not remotely afford to take a pay cut and come back here. 06:59.74Doug RenfroYeah. 06:59.93vigorbrandingYeah, that’s great. And my my rule has always been two years and one promotion. 07:01.41Doug Renfroyeah 07:04.61vigorbrandingIf you want to come in the family, in the business, ah you got to, you know, college education, two years and one promotion. So ah and you know what, it’s neither where my girls or seem to be remotely interested. So they’re probably smarter, they but they got a good education. 07:18.22Doug Renfroand And we’ve got our age range on Gen 4 is like 23 to 38. 07:19.88vigorbrandingkind 07:23.63Doug RenfroSo you know some of them, I didn’t come back till I was 29, I think. 07:23.85vigorbrandingMm hmm. 07:27.19Doug RenfroSo there’s you know wait we’ve got lots of time. I’m not ancient yet, but you know I’ve still got some time in me. 07:33.14vigorbrandingYeah, well, yeah, sure. Of course you do. and Now you said, in one of your quotes, it was something like, ah ah if people say their family business journey, if if people have said ah their family business journey has been a smooth road, they’re a smooth liar. 07:46.85Doug Renfroso 07:46.95vigorbrandingah but Talk a little bit about the struggles and the family and all that kind of stuff. 07:47.79Doug Renfrowell 07:51.08vigorbrandingJust, you know, like some of the things you have to overcome, because it’s always amazing to me. ah ah Just, you know, what what all is involved there. 07:59.16Doug RenfroYeah, it’s it’s funny. i’ve I’ve spoken to the TCU family business class like eight years in a row now. And I usually start out with how much time do I have? um But is anyone recording this? I’m like you. But you know, one of the things you deal with is like my late uncle and my dad, they, to me, they see me in diapers when I started talking because that’s how they met me. 08:19.23vigorbrandingMm hmm. 08:19.42Doug RenfroAnd it’s hard, you know, they’ve seen you be a silly kid and get in trouble. And now I’m telling them they need to change the branding. You’re like, you know, what’s this little kid saying, shut up and get back over there. And frankly, if you don’t have, you know, if you don’t demand this much of your ego to be around, one of the secrets I tell them is get somebody without your last name to suggest the same idea you’ve been suggesting that’s been ridiculed. And suddenly, it’s a great idea. 08:42.33vigorbrandingHmm. 08:43.81Doug RenfroAnd actually, it becomes their idea. And as long as you can live with that, you know, if it’s all for the greater good, you know, foul I don’t have to get credit for everything, and I don’t have to get immediate results. It’s slow, steady progress to me. Because you and I have seen a lot of people that you know skyrocket up and then skyrocket back down. 08:59.28vigorbrandingYep, that’s right. 09:00.96Doug RenfroIt’s about gradual process. We have we have no investors. you know We just use bank debt when we need it. um It’s all still family controlled. And because of that, it’s more slow, steady path. But yeah, well I think you know I’ve told you that my dad and my late uncle had a rule. They were 50-50. They had a a little sister who didn’t work here, but she could be a swing vote, but they had an agreement. They never ever did anything important if it wasn’t a unanimous vote. They didn’t go get a tiebreaker. So now my cousins and I who run it, we have 84% of the votes of the company, and we could outvote each other on certain things. 09:30.24vigorbrandingThat’s great. 09:38.26Doug RenfroAnd we’ve done the same thing. if it’s I’m talking about a capital expenditure branding campaign, a new flavor. big things. We have to be unanimous or we don’t do it. I just assume I’m missing something if I can’t convince them both and vice versa. And now that’s key. I’ve seen friends who make a lot more money and have a lot more wealth, who have a sibling they can’t talk to, they’ve never spoken to in 20 years, and it breaks their parents’ heart. And we’ve chosen not to do that. 09:59.72vigorbrandingyeah Yep. 10:02.50Doug RenfroWe’ve we’ve gone with family harmony, so we sub-optimize, but it’s a family business. 10:02.81vigorbrandingYeah. 10:05.90Doug RenfroWe can do that. 10:06.99vigorbrandingYep. And you know, that’s, ah that’s really important. I mean, I know you obviously get it because you said all those words. and and But, but, you know, when you have the family involved, I mean, you know, the family, it’s important. 10:17.69Doug RenfroOkay. 10:18.01vigorbrandingthere’s I don’t know that there’s anything more important than family. And you’re, you know, the the company is what supports the family. And so if they can’t all be harm, if there can’t be harmony, At the end of the day, we have. and so I admire you for that, the way you’re handling it, because ah as you’re you’re right. We’ve seen a lot of ah more, unfortunately, probably more examples than not where you know somebody gets ah iced out, or they’re not talking, or you know the families are completely ah dysfunctional now, you know but maybe maybe the business survives, or maybe it doesn’t. and That’s just tragic. so 10:49.71vigorbrandingAnd so speaking of, your Uncle Bill, you said, I think one of your other quotes in an interview said something like, you can be brutally honest with each other about ideas. ah he could He could call you an idiot and it’s no big deal. So, I mean, that’s that’s that’s a benefit, right? That level of honesty. 11:03.05Doug RenfroYeah, that’s key is that we were i famously tell that story that like I would say to him or he to me that, you know, I think what you just said was the most stupid thing I’ve ever heard from a business perspective, where do you want to go to lunch? Because we didn’t, you know, there was no personal aspect to it. And and that’s key. If you take business things personally, that screws the relationships all up. 11:22.85vigorbrandingso you Now, back to the salsa. You have 20 different flavors. and how do you I know you’re the one that’s ah um coming up with a lot of the different formulas. How are you finding that inspiration? I mean, just out there in the world, i mean you said that the the the the mango habanero came from ah a meal you had somewhere. is that Is that pretty much what you’re looking at, just trends and things like that? 11:42.45Doug RenfroYeah, I tell people I’m cursed to have to eat at the nicest restaurants in the nation and, you know, read cool food magazines and see what’s going on. But yeah, it is that that simple, which is not actually simple, is always looking around. You want to see what’s on the edge. You know, I we developed a bacon queso for a customer. And as you know, a lot of what we do is creating things for other people. Our names know we’re on it. There’s no indication we made it. ah But people looked at us for ideation. I’ve had grocery chains come to me and they’re like, what should we do for a private label salsa? 12:12.69Doug RenfroIt’s going to be our first time. And I don’t mean, we’ll never make the mild, medium, and hot for the big folks, but if they want a pineapple chipotle or something, they were one of the few players that they will come to. 12:19.59vigorbrandingRight. 12:22.91Doug RenfroAnd i’ll I’ll give them my ideas. Half the time they run with that, say make some recipes for us. Half the time they do the total opposite of what I suggested. As long as they pay us, I’m fine. 12:31.59vigorbrandingYeah, makes sense. 12:31.88Doug Renfroum But yeah, you’re looking at, and and as you know with trends, most of them won’t become a mango habanero or a ghost pepper, which are in a habanero, which are top sellers. You know, I thought pomegranate chipotle was a great idea. Not many other people did. ah So, you know, you end up DC and you ski rationalization um is painful, but we do go through that. 12:49.81vigorbrandingWell, and you have to balance that. like you You can be out there too far out on the trends. I mean, a quench, we’ we’re big on trends. We do trends presentations every year, and I know you’ve seen them and been a part of them. And you know so you you see these things that are out there. You want to kind of be first to market, but that can be dangerous because you know maybe maybe the pomegranate is going to be something that will be fantastic maybe in another six months. If you’re too far out in front, you can you can you know get delisted, as you said. or But if you if you would just sit back and be hot and medium and you know mild, I mean, that’s no good either. 13:22.12vigorbrandingSo I really i admire what you’ve done. And I think that the the branding you’ve done and the flavoring you’ve done is fantastic. And just just for all honesty, I don’t do the branding. I mean, your your your design package stuff is impeccable. And I’ve always been a big fan of it. So ah congratulations on that. 13:39.90Doug RenfroThank you. 13:42.28vigorbrandingSo, I mean, now, how many do you try and make? I mean, like, ah is there in your mind, you say, hey, we should come up with two new SKUs a year? Is it sort of like when I find something I like, we’ll make it? ah how does How does that work? 13:55.53Doug RenfroBut it’s two different answers based on when it was. When I came back, we we weren’t really in grocery stores per se. 13:58.43vigorbrandingOkay. 14:02.35Doug RenfroWe were in fruit stands at the time and different things. So we were fighting for our lives. My cousins and I needed more money. Our dads wanted more money. We needed it. You were raising families. 14:12.71vigorbrandingYeah. 14:13.20Doug Renfroand so we were literally being told no constantly go away because we had hot medium mild and green taco sauce. That’s all we had. And so with no permission, one day when nobody was looking, I added black beans to the medium. Then I added the habanero, which was crazy exotic sexy at the time, you know, super hot. And we would, my sales director and I, he’s been with us 32 years and it’s non-family. We would go to retailers around the country and in Canada and say, hey, I know you have a million sauces before you throw me out. We have a black bean and a habanero at an everyday price, not a gourmet price. It gives you variety. And they started saying, yeah, that’s they’re delicious. That makes sense. We love your company and your marketing and your products. And this will give us variety. And they started putting it in and we were just you know making it up praying. And so after that, we did a 15:01.69Doug Renfrobut we A couple of years later, we did Chipotle, corn. we i We were early on Chipotle. Nobody could say it, including our own staff. I walked through the office. I’m here. Chipotle. Chipotle. 15:10.26vigorbrandingbut 15:10.84Doug RenfroI’m like, oh my god, we can’t pronounce our own product. ah Then when you when Chipotle, the chain became big, they taught everybody. And then Jack in the Box made a hilarious ad about how to power pronounce it. And so, yeah, I would look at things, you know, I saw a ghost pepper in a chocolate bar. I’d been watching it for a couple of years. When I saw it in a chocolate bar, and I told the family, I think we can put it in salsa. My uncle thought we were gonna get sued, so we put a crossbones skull on it, ex-scary hot. 15:33.05vigorbrandingHmm. 15:34.74Doug Renfroand The Today Show fell in love with it, gave us a solid minute on the Today Show back when we all watched TV and there were no streaming channels. ah Huge success. But at this point, now we’re mature. 15:45.35vigorbrandingYeah. 15:47.18Doug Renfroand frankly we’re busier than ever on rnd but it’s all for food service co-pack and private label clients with renfro what you’ll see is the big chains will want you to give them two items with a significant slotting and kick out your two slowest ones and i’m like no thank you but if you give us two if you’ll give us two more spots incrementally, we’ll take it, and that happens. But for now, when the when COVID hit, the supply chain fund and the inflation that followed that, frankly, we haven’t come up with a new item since Blackberry Serrano was our last one. 16:20.17vigorbrandingNice. 16:20.37Doug RenfroAnd we’ve kind of hunkered down. So you know maybe Pavone pomegranate is next. 16:25.34vigorbrandingThere you go. I love it. 16:26.20Doug RenfroI’m still thinking. 16:29.01vigorbrandingSo what what is the what is the mix between ah branded sales, I’ll say, and and food service ah percentages? 16:36.24Doug Renfroi And there’s there’s branded food service and then Copac Private Label. So it’s three, it’s a triad, which is really nice. It it really, you know, diversifies things for us. And we’re sort of 40, 45% Renfro and then you split the rest of it between food service and and other brands. Like I can take the national retailer usually and show you, you know, two to five other brands that we make and and not all salsas. 16:53.69vigorbrandingThat’s great. 16:59.57vigorbrandingMm 17:00.60Doug RenfroYou know, we we’re acidified foods, condiments, so we can do cheese in a jar, which God didn’t mean to happen. um barbecue sauce, relish, you know, sauces. 17:12.54vigorbrandingThat’s fantastic. That’s very cool. um So I mean, the flavor thing, again, is brilliant. And I love all the different combinations and they are delicious. You know, through my career, you know, again, doing CPG for for basically, almost 30 years, I hate to say the agencies around for 33 years, but doing the CPG thing for good, I think 25 years. ah food, um the flavor thing was almost, it almost seems a shortcut because there’s a lot of expense involved in in flavors. But like I remember, okay, that as dumb as this sounds, potato chips. It’s like, you know, ah plain potato chips still sell great, but put flavors in there and we helped many ah snack food brands, currently hers, with a lot of their products and and just adding new flavors all the time. 17:43.66Doug RenfroWow. 17:52.57vigorbrandingJust the consumer loves it. It gets them excited. We even did it with tuna, which, I mean, adding flavor to tuna, ah you know, and it just, we blew sales out of the water. Now, again, the companies were the the R and&D behind it, but we were like all in for the, the you know, the Sriracha flavored and all the different types of ah tuna flavors. And, you know, for Starkus, and it blew them out and the sales went through the roof. 18:14.72Doug RenfroSo. 18:17.12vigorbrandingSo, I mean, the, I know R and&D and I know category extensions can be expensive, but I also think there’s a a sort of a hidden ah marketing excitement. ah It just you know it brings brings energy to the category. And again, when you see your products against across the shelf or those log those those labels across, it’s ah it’s a really impressive uh a lineup i mean how how you mean i do i obviously probably feel the same where you wouldn’t have so many but i mean yeah i’m sure you’re torn like do we want another skew do we not want another skew can you talk a little just a little bit about that 18:51.01Doug RenfroYeah, it’s challenging because everything in life, usually the 80-20 rule works and ours, you know, we have 28 current Renfro SKUs, the top four do have the sales, you know, the top seven or 70% of the sales. 19:01.36vigorbrandinghuh 19:03.24Doug RenfroSo you’re like, well, why don’t we just cut the rest of them because people want variety and the people who want those second tier items. It’s funny on our online platforms, those will be our best sellers because they’re so hard to get and the people don’t care what it costs. They just want it so badly. 19:16.56vigorbrandingRight. 19:17.79Doug Renfroand But and you know no matter what you do, I don’t care if you have another 10 fantastic skews, the top four or five are going to be half your sales. 19:24.24vigorbrandingThat’s right. 19:26.20Doug RenfroIf you go to a farmer’s market and they got like 30 kinds of jelly, you’ll inevitably find that two or three do most of the sales. But they they get attention. People come over there because they want to taste you know coconut marmalade, but they end up buying peach. you 19:40.92vigorbrandingRight, right, right, right. Well, I think I heard you say that the mango habanero is number two. What’s what’s number one? 19:47.21Doug Renfroof habanero, though the one I was told internally would never sell much because it was so hot, but it’d be cute to have. 19:53.27vigorbrandingWow. 19:53.65Doug Renfrothink It’s been number one for over 15 years and I can’t eat it. i Most of the things that are best sellers that I’ve created and when I create for Renfro, my cousins get votes in our sales director. If it’s non Renfro, the customer rules or I’ll make up something. but for rent bro i I first cook with Microsoft Excel because it we line price. It doesn’t matter how good it is if we lose money on it because I can’t charge more on just one item. So first I pre-cook it in Excel and if it’s going to work financially, then I i do what I think is good. and Then I bring in my cousins and a lot of like on the craft beer, we were about ready to take it to New York. 20:31.12Doug Renfrofor the big show and I was like, it’s just kind of bland. And then my cousin Becky was like, yeah, it’s, they need something. 20:36.20vigorbrandingMm hmm, mm hmm. 20:36.98Doug RenfroSo I threw in Guajillo, Ancho and Chipotle in small amounts. It’s kind of a mid range. And we’re like, she’s like, yeah, that’s better. And then James might think it needs to be chunkier who runs production and our sales director might have an opinion. And so it, you know, it is a village situation, but you’re right. Right now we’re like, oh, it gives me a headache to think about another skew. Cause how much could it sell? Your home runs are about one a decade. 21:00.63vigorbrandingyeah Yeah. So you you said something very interesting there. And again, being in a CPG world, I have experience with that whole line pricing thing. So if I can ask, like I’ll say it this way. We had a client we worked with for, oh boy, we built the brand. It was probably a good 18 years and it was Turkey Hill Ice Cream. And Turkey Hill, like most brands, had a line price. But there was an awful lot of a difference in cost to make vanilla ice cream versus, let’s say, ah like a rainforest crunch or anything with nuts and stuff. Because the expense of those nuts, and and people don’t realize that. 21:32.10Doug RenfroRight. 21:33.41vigorbrandingThey just think it’s, oh, it’s two for $5. Or, oh, the price went up. Or it’s 89 cents more. But they they don’t realize. that one flavor to another flavor could be a huge difference and in in the cost to make it. um do you run I mean, I have to imagine you run into that to a degree. And ah you know is that something you have to deal with? 21:52.47Doug Renfroand and Absolutely. I think we lost money on every jar of raspberry chipotle we sold last year. Fortunately, we didn’t sell many. but yeah Raspberry is an item that the price goes wildly up and down, fluctuates like crazy. and Most things don’t. they They go up slowly or they sit still. but Our craft beer salsa, we don’t make as much money on it, but it’s fabulous and tastes great. But yeah would I be thrilled if everybody just bought mild all day long? Absolutely. I could get a new car. 22:23.33vigorbrandingYeah, there you go. 22:23.47Doug Renfroi myself And that is that is exactly the challenging aspect. Blackberry Serrano, you know making that worthy of the name, I get really annoyed when I go to a restaurant. They got a tomatillo pecan, you know smoked watermelon sauce, and all I can taste is salt. I want i want everything on the label to be tastable, but you can’t afford always to do that as much as you’d like without losing money. 22:39.89vigorbrandingRight. Right. Right. Yeah. That’s ah well yeah that’s ah that’s the the the the difficult part of, I’ll say, what you guys do. And that’s that’s putting product ah quality product in ah in a container. Whatever your your product is. It could be ice cream, salsa. It could be potato chips. It can be candy. it’s just the the The flavoring, you can do it. But there’s always these these cost constraints, that line pricing thing. and And then there’s the evil empires of the retailers, right? so 23:12.03Doug RenfroIt’s a delicate dance. 23:12.91vigorbrandingbut its It is a delicate dance and I don’t i don’t envy you. so But hey, you sent us a bunch of salsa, so like we’ve had a lot of parties at Proven Group, and ah but we’re gonna have our first salsa party coming up, so we’re pretty excited about that. um But as we know, um you you have recipes throughout the thing, so ah your salsas aren’t just for tortilla chips. 23:29.66Doug Renfrothe 23:33.46vigorbrandingYou have tons of recipes on your website that you salsa. 23:33.90Doug Renfroright 23:37.31vigorbrandingum So we’ll have some fun. 23:37.41Doug Renfroye 23:38.43vigorbrandingI’m gonna i’m gonna name a few recipes from your site that use salsa. And you can tell me if you’ve tried it and what you thought of it. Ready to roll? 23:46.76Doug RenfroReady. 23:47.46vigorbrandingAll right, we have the Molten Chili Chocolate Brownie with raspberry chipotle salsa. 23:54.46Doug RenfroThat came out of a wine pairing dinner. I thought it was and a winery owner and we’re a charity event and I thought she was inebriated and they She would sober up later. No, she flew us out there and had her chef and they had like 80 people bought tickets and they paired a Renfro item with every course. And for dessert, they they used the raspberry chipotle. I think they blended it with maybe raspberries and sugar also. But ah on chocolate, that did pair nicely. 24:19.34vigorbrandingYeah, ah that’s interesting. 24:19.62Doug Renfroyeah 24:21.07vigorbrandingand But that was your most expensive vitamin, so maybe you don’t want to sell too many of those brownies, right? 24:24.76Doug Renfroah please Yeah, please don’t buy too much of it. 24:29.31vigorbrandingAlright, meatloaf with craft beer salsa. 24:33.21Doug RenfroI have not had that. I have had it with the roasted salsa, which has a really strong mesquite aspect to it. 24:39.53vigorbrandingNice. ah Grilled, and this is also a delicious ah one of your products, but grilled peach salsa chicken with a pe with ah with a peach salsa. 24:48.11Doug Renfroyeah Back in the day when we still had to demo at the booth, that was our go-to. 24:51.39vigorbrandingUh-huh. 24:52.21Doug RenfroAnd and it’s funny, people think they’re cooking. If you say, put a jar of peach salsa in a baggie, throw in the chicken breast, put it in the fridge for an hour or two, then grill it. They think they’re like a gourmet chef. um And it tastes delicious. 25:03.30vigorbrandingYep. 25:04.91Doug RenfroYou can reserve some. ah It’ll caramelize on the grill, and then you can reserve like a third of it and pour it over just as you serve it. 25:07.79vigorbrandingMm 25:10.15Doug RenfroAnd that is delicious and crazy simple. 25:10.85vigorbranding-hmm. Yeah, that’s great. I mean, a very good friend of mine owns a company called Gazebo salad dressing, and he sells way more salad dressing as a marinade than he does as a salad dressing. And it’s really, truly a salad dressing, but people find figured out that you know marinating in this in these products, and I’m sure your products are are phenomenal for that. 25:32.84Doug RenfroAnd I love any recipe that’s take a whole jar and use it. 25:35.06vigorbrandingRight. That’s right. That’s right. 25:36.98Doug RenfroNo tablespoon recipes. 25:38.73vigorbrandingYeah. 25:38.89Doug Renfroyeah 25:39.37vigorbrandingYeah. He he realized that early on. It’s like, well, you know, the more, especially guys, right? Guys are grilling. So what do they do? They dump the whole jar to your point, you know, we’re not, we’re not going to spare anything. 25:45.50Doug RenfroAbsolutely. sister yeah 25:47.93vigorbrandingSo that’s, that’s the perfect consumer right there. 25:48.64Doug Renfroyeah 25:50.55vigorbrandingAll right. spag Spicy spaghetti sauce with medium salsa. 25:54.72Doug RenfroI don’t recall having that. I think we i think my cousin Becky pre-cooked everything before we would let it be on a label back and when we started doing this. I i probably sampled it, but she’s our ah she she cooks as my wife does too. ah gee They’re both excellent cooks and will actually whip these things up. I’m gluten-free too, but my wife can find gluten-free pasta to put that on. 26:16.82vigorbrandingThere you go. 26:16.93Doug RenfroI’ll tell her Michael said we had to taste it. 26:18.85vigorbrandingThere you go. That’s it. That’s it. So the last one is Mexican fudge with green jalapeno salsa. This one isn’t a chocolate fudge, it’s more of a cheese. 26:27.63Doug Renfroyeah When I came back 32 years ago, that was the only recipe we had, and it’s still the most popular. My aunt came up with that, interestingly. and it’s It’s cheddar cheese, eggs, and green salsa, and you just add more green salsa if you want it spicier, and you you put it in a pan, you throw it in the oven for 40 minutes, you go get ready for the party, whatever, take it out, slice it up, put it on triskets or whatever, and people love it. It’s gone, especially when it’s warm, and you serve it that way. ah We call it cowboy cobbler. I mean, there’s a million things, but it’s just three ingredients. like Even I can’t screw it up. 27:01.20vigorbrandingNow you said that that when you do R and&D, it’s your cousins get involved, but you also said like the the really hot, you can’t eat. Like that’s for, is that your palette? Is it just, you don’t really like super spicy or how does that work? 27:10.80Doug RenfroIt hurts. 27:14.06Doug RenfroMy assistant, it’s ah my R and&D guru that I’ve got working with me now the last few years. He’ll make me occasionally do a cutting of like ghost pepper case. So in the morning, I’m like, really? That’s my breakfast. And with ghost pepper, habanero, Carolina Reaper, I can taste two or three, four samples. And I’m done for a few hours because then I’m torched and I can’t distinguish anything different. 27:33.60vigorbrandingRight. 27:37.32Doug RenfroFortunately, I don’t have to very often when we’re coming up with something. um You know, I created a ah special ah triple hot reaper for a business group you and I are in and I tasted that till I couldn’t see my feet and then we said, okay, it must be fine. 27:53.90vigorbrandingWell, that’s fantastic. So tell me, before we wrap up, like what’s next for Renfro Foods? i mean Can you share any details about what you’re cooking up for the future? Anything you’re excited about? Anything that’s going on in the company or in the family? 28:07.24Doug RenfroYeah, that’s always a frustrating thing about doing so much private label and co-pack and food services. I can’t talk about most of it, but it’s really cool. We’re we’re doing things for people like ah the dairy-free queso, you know, that’s nut-based, the things that my 87-year-old father is like, what? 28:22.27vigorbrandingme 28:26.19Doug RenfroThat’s what my grandparents wouldn’t have known. ah We do ethnic sauces. We were always reinvesting in the plant. my My dad, my late uncle, my grandparents taught us don’t ever milk the company. So we doubled our shipping warehouse two years ago. We added a brand new two story production employee break room with QA and production offices above it. We automated some more things on the food service line. We’re always reinvesting. We’re always looking, you know, for the future we’re doing licensing agreements with other brands where we handle the marketing for them and you’ll see if yeah you’re gonna be in the new york show i think you’ll see another brand in our booth that i can talk about then. 28:55.96vigorbrandingAwesome. 28:59.33vigorbrandingYep. 29:04.36vigorbrandingSuper. That’s awesome. I mean, congratulations on all the success. and I mean, you’re, you’re a great president. You’re always very self-deprecating. Absolutely hilarious. Lots of fun. And I think that just, it sort of just, you represent the brand in my mind and in a lot, in all the positive ways, you know, and I would love to see you put a wig on and and try and emulate your camera. That would be, ah that would be fantastic. 29:23.97Doug Renfromaybe yeah yeah 29:25.99vigorbrandingThat’s how you should work the booth. You should be Mrs. Renfro. So, 29:28.46Doug Renfrolike 29:29.43vigorbrandingAll right, so I have one last question I asked this from every guest and it can’t be your product if you had one final meal What would you eat? Maybe where and why? 29:40.36Doug RenfroWell, I forgot the can’t do your problems. You gotta start with chips and salsa. And frankly, I do eat lots of people’s salsa. It’s it’s experimentation, but also, you know, I always ask people, you think the donut shop guy eats a donut every day? You know, you want to change it up. ah for lunch ah For the entree, I think I’d have chicken tikka masala. My wife and I have become big fans of of Indian food and eating it around the world. I would say one of the places in London, I think it’s Rick Road that has all their Indian restaurants. 30:05.10vigorbrandingNice. 30:06.18Doug RenfroAnd then Grand Marnier Soufflé for dessert. It’s one of those things that’s too hard to make at home, but most so hard that it’s hard to find it. There’s a French restaurant locally. I can get it like occasionally and that, now those don’t go together, but you said final meal, so it doesn’t matter. 30:20.00vigorbrandingThat’s it. Final meal. Yeah, that’s what you got to do. That’s fantastic. 30:23.12Doug Renfroah 30:23.48vigorbrandingWell, Doug, thank you very much. 30:24.20Doug Renfroyeah 30:25.29vigorbrandingI look forward to, I know you’re doing ah an event in in in Fort Worth ah for all of us. um That’ll be fantastic. And I will see you at Fancy Food. 30:34.95Doug RenfroSee you there. Thanks again for letting me play. 30:36.83vigorbrandingAll right, pal. Appreciate it.00:01.23vigorbrandingAll right, hey there, Fork Tales listeners and viewers. I am really happy to be joined today by a good friend of mine, Doug Renfro. Doug is president of Renfro Foods. And I had to say it like 25 times because somehow the word foods after Renfro, I mean, foods in Renfro is easy. 00:13.93Doug Renfrosorry 00:15.18vigorbrandingRenfro Foods, I just struggled. But anyway, ah he is the the the president of Mrs. Renfro’s Salsa. ah Not only are they a family owned company, which always is interesting, but they’re one of the most innovative companies I know. Doug, welcome and thank you very much for joining us and for your time. 00:32.73Doug RenfroThanks, happy to be here. 00:34.60vigorbrandingSo ah you know I’m going to start off by pointing out i’ve I’ve been very fortunate to know you and to ah have your product. And it’s phenomenal. And I’m not just saying that. ah Case in point, I have three jars behind me that were supposed to be props for this presentation. There were actually more than three. But my favorite one was sent to me, which I thank you for, and I ate it. So ah I don’t have as many jars here as I should probably. but Anyway, it’s a phenomenal product and you know, anyway, I appreciate you sending us some samples. So so tell us tell us about you and Renfro Foods and the story and your role in the company. 01:12.84Doug RenfroSure, we’re an 84-year-old family business and all the development has been organic. My granddad distributed grocery items in the 30s and made it through the Depression and thought, you know what would be fun, we’ll quit my job and start a company out of the house. So in 1940, he and my grandmother started out of their house and for 12 years or so they distributed grocery items and flavored vinegars and different things, spices. And around 1952, they moved into the core building that I actually sit in. We have now two city blocks in the street in between, but we were just one little brick building. And he started making syrup, and I like to point out there were no maple trees harmed. 01:50.40Doug Renfroyeah And then they made relishes. And you know, when when I do a trade show, like we’ll be in New York together two weeks from now and it’s a fancy food show and people will walk up and say, are these are grandmother’s recipes. 01:56.90vigorbrandingYep. 02:01.53Doug RenfroAnd I always say, no, but wouldn’t that be cool? ah You know, nobody ate Chipotle in 1940, 50, 60, 70. It’s all very organic dynamic. 02:07.41vigorbrandingRight. 02:09.47Doug RenfroSo when I was a kid, we just made Southern relishes, which had the velocity of a snail. So we had no money. And then we got in, my dad and my uncle got into taco sauce, thank God, in the seventies, which became macanti, which became salsa. and and ah and so And separating that you know for a moment, I went i worked at the nastiest jobs we had you know every summer, sixth grade, through high school. and In college, I lived at home and mixed the spices in the afternoon, went to school in the morning, very glamorous life. So I got out of college early, went to work for Ross Perot’s company at the time EDS. I was here when they sold it to General Motors, you know wearing a coat and tie every day, going to Detroit. My car did not smell of oregano anymore. 02:46.98Doug Renfroah Very cool, good people, smart people, good money, got my MBA, CMA, and some other acronyms. But, you know, corporate life will suck the soul out of your body. So I came back 32 years ago and working with my cousins, my dad, my late uncle, it’s been a lot of fun and to your point, You know, we weren’t getting a lot of sales with mild, medium, and hot. So we started creating things like craft beer salsa, mango habanero, tequila, I think. And not at um a gourmet store, housewarming gift price, but at an everyday in your grocery cart price. 03:18.68vigorbrandingMm-hmm. 03:19.53Doug RenfroAnd we’re fortunate now to 600 brands in the country where Mrs. 03:19.54vigorbrandingMm-hmm. 03:23.12Doug RenfroRimbros is number eight. I caution people not to get excited because we doubled would be number eight. but Big folks are big. 03:31.24vigorbrandingyeah Yeah, well, hey, they are. But you know what, though? Your product is fantastic. And in this in this day and age, we do a quench. We do a ton of CPG work, right? And craft and ah the originality and having a real story It’s super important to people and so products like yours. I mean you yeah I mean, I know you’ve been doing this or for forever you guys but but it’s a really it feels like a really great time for this type of brand and this type of product and Again, it’s all about the quality. 03:52.55Doug Renfroyou 03:59.98vigorbrandingSo I you know, the mango habanero as I said is my favorite. What’s your favorite? 04:05.52Doug RenfroWeirdly, that is also my favorite. 04:06.85vigorbrandingAh Nice 04:06.92Doug Renfroand and i’ve you know all Almost all the items now are recipes I’ve gotten to create over the years with my vast lack of culinary training. um but we you know I would look at things like Mango Habanero specifically. 04:17.07vigorbrandingThank 04:19.83Doug RenfroI was at a white tablecloth restaurant. I saw Mango Habanero on Chutney on Halibut, and I followed it away as something maybe five years later, we could sell every day in the grocery stores. 04:22.21vigorbrandingyou. 04:29.82Doug Renfroand That’s exactly how it turned out. and Even then, there was pushback internally about, you know, it sounds like a bizarre combination. And of course, it’s a better number two seller now for quite some time nationwide, Canada, UK. But ah it’s also, you know, a normal trend now. And that’s what you’re seeing like, you know, fast food places now have Carolina Reaper french fries, which, yeah you know, 20 years ago, nobody knew what it was. 04:50.78vigorbrandingYeah. 04:54.17Doug Renfro10 years ago, it was crazy, exotic, ridiculous. And now it’s almost an everyday thing. 04:58.86vigorbrandingRight, right. So we are you Mrs. Renfro then, if you’re making all these recipes? 05:03.42Doug RenfroIf you take the, my grandmother’s on the side of the label, if you put a wig on me and shave the beard, I think that’s what you get. 05:11.51vigorbrandingThat’s fantastic. yeah it’ so Okay, so talking about family here. I mean, you know some family owned companies, you and I know know a lot of people are part of family owned companies. ah Some families require members and future leaders to spend time outside the company. ah Was your time required and did you find that time valuable? And then or or did you and did you always plan? I know you worked there when you were young. Did you always plan on coming back to the company? Talk a little bit about that. 05:36.67Doug RenfroSure. My time was not required. Frankly, when I got out of college, if I had come to work here, I would have been chopping cabbage. 05:43.53vigorbrandingYeah. 05:43.60Doug Renfroah they they The executive positions were filled by my dad and my uncle. s such a tiny We’re small now. We were tiny, tiny back then. So I had to go somewhere else if I wanted to not wear jeans and be covered with cabbage and onions. And I think it was wildly helpful. like When I came back, I had been you know in charge of corporate accounting for a billion dollar company in some areas. and My uncle was still doing pricing on a legal pad with his hand desk calculator. And I said, look, here’s a spreadsheet. And it’s going to instantaneously recalculate the cost of thousands of items in a millisecond. 06:16.59Doug RenfroAnd he saw what that did. And he’s like, can you do that every 90 days from now on? stick yeah Having the discipline and learning and the networking was just fabulous. And I will tell you, we needed a ah filtration system for the fourth generation. So I said, we can’t hire 14 people just because they want to work here. And I said, in that case, for that gen, yes, you have to work somewhere. You have to graduate college. You have to work somewhere else for at least two years and a real job. 06:41.34vigorbrandingyep 06:42.42Doug RenfroAnd then we can talk about management training on your management track. 06:44.65vigorbrandinghere 06:46.70Doug RenfroAnd ah today we have zero fourth-generation working here. But we have we have that off and on. About half of them have done so well they could not remotely afford to take a pay cut and come back here. 06:59.74Doug RenfroYeah. 06:59.93vigorbrandingYeah, that’s great. And my my rule has always been two years and one promotion. 07:01.41Doug Renfroyeah 07:04.61vigorbrandingIf you want to come in the family, in the business, ah you got to, you know, college education, two years and one promotion. So ah and you know what, it’s neither where my girls or seem to be remotely interested. So they’re probably smarter, they but they got a good education. 07:18.22Doug Renfroand And we’ve got our age range on Gen 4 is like 23 to 38. 07:19.88vigorbrandingkind 07:23.63Doug RenfroSo you know some of them, I didn’t come back till I was 29, I think. 07:23.85vigorbrandingMm hmm. 07:27.19Doug RenfroSo there’s you know wait we’ve got lots of time. I’m not ancient yet, but you know I’ve still got some time in me. 07:33.14vigorbrandingYeah, well, yeah, sure. Of course you do. and Now you said, in one of your quotes, it was something like, ah ah if people say their family business journey, if if people have said ah their family business journey has been a smooth road, they’re a smooth liar. 07:46.85Doug Renfroso 07:46.95vigorbrandingah but Talk a little bit about the struggles and the family and all that kind of stuff. 07:47.79Doug Renfrowell 07:51.08vigorbrandingJust, you know, like some of the things you have to overcome, because it’s always amazing to me. ah ah Just, you know, what what all is involved there. 07:59.16Doug RenfroYeah, it’s it’s funny. i’ve I’ve spoken to the TCU family business class like eight years in a row now. And I usually start out with how much time do I have? um But is anyone recording this? I’m like you. But you know, one of the things you deal with is like my late uncle and my dad, they, to me, they see me in diapers when I started talking because that’s how they met me. 08:19.23vigorbrandingMm hmm. 08:19.42Doug RenfroAnd it’s hard, you know, they’ve seen you be a silly kid and get in trouble. And now I’m telling them they need to change the branding. You’re like, you know, what’s this little kid saying, shut up and get back over there. And frankly, if you don’t have, you know, if you don’t demand this much of your ego to be around, one of the secrets I tell them is get somebody without your last name to suggest the same idea you’ve been suggesting that’s been ridiculed. And suddenly, it’s a great idea. 08:42.33vigorbrandingHmm. 08:43.81Doug RenfroAnd actually, it becomes their idea. And as long as you can live with that, you know, if it’s all for the greater good, you know, foul I don’t have to get credit for everything, and I don’t have to get immediate results. It’s slow, steady progress to me. Because you and I have seen a lot of people that you know skyrocket up and then skyrocket back down. 08:59.28vigorbrandingYep, that’s right. 09:00.96Doug RenfroIt’s about gradual process. We have we have no investors. you know We just use bank debt when we need it. um It’s all still family controlled. And because of that, it’s more slow, steady path. But yeah, well I think you know I’ve told you that my dad and my late uncle had a rule. They were 50-50. They had a a little sister who didn’t work here, but she could be a swing vote, but they had an agreement. They never ever did anything important if it wasn’t a unanimous vote. They didn’t go get a tiebreaker. So now my cousins and I who run it, we have 84% of the votes of the company, and we could outvote each other on certain things. 09:30.24vigorbrandingThat’s great. 09:38.26Doug RenfroAnd we’ve done the same thing. if it’s I’m talking about a capital expenditure branding campaign, a new flavor. big things. We have to be unanimous or we don’t do it. I just assume I’m missing something if I can’t convince them both and vice versa. And now that’s key. I’ve seen friends who make a lot more money and have a lot more wealth, who have a sibling they can’t talk to, they’ve never spoken to in 20 years, and it breaks their parents’ heart. And we’ve chosen not to do that. 09:59.72vigorbrandingyeah Yep. 10:02.50Doug RenfroWe’ve we’ve gone with family harmony, so we sub-optimize, but it’s a family business. 10:02.81vigorbrandingYeah. 10:05.90Doug RenfroWe can do that. 10:06.99vigorbrandingYep. And you know, that’s, ah that’s really important. I mean, I know you obviously get it because you said all those words. and and But, but, you know, when you have the family involved, I mean, you know, the family, it’s important. 10:17.69Doug RenfroOkay. 10:18.01vigorbrandingthere’s I don’t know that there’s anything more important than family. And you’re, you know, the the company is what supports the family. And so if they can’t all be harm, if there can’t be harmony, At the end of the day, we have. and so I admire you for that, the way you’re handling it, because ah as you’re you’re right. We’ve seen a lot of ah more, unfortunately, probably more examples than not where you know somebody gets ah iced out, or they’re not talking, or you know the families are completely ah dysfunctional now, you know but maybe maybe the business survives, or maybe it doesn’t. and That’s just tragic. so 10:49.71vigorbrandingAnd so speaking of, your Uncle Bill, you said, I think one of your other quotes in an interview said something like, you can be brutally honest with each other about ideas. ah he could He could call you an idiot and it’s no big deal. So, I mean, that’s that’s that’s a benefit, right? That level of honesty. 11:03.05Doug RenfroYeah, that’s key is that we were i famously tell that story that like I would say to him or he to me that, you know, I think what you just said was the most stupid thing I’ve ever heard from a business perspective, where do you want to go to lunch? Because we didn’t, you know, there was no personal aspect to it. And and that’s key. If you take business things personally, that screws the relationships all up. 11:22.85vigorbrandingso you Now, back to the salsa. You have 20 different flavors. and how do you I know you’re the one that’s ah um coming up with a lot of the different formulas. How are you finding that inspiration? I mean, just out there in the world, i mean you said that the the the the mango habanero came from ah a meal you had somewhere. is that Is that pretty much what you’re looking at, just trends and things like that? 11:42.45Doug RenfroYeah, I tell people I’m cursed to have to eat at the nicest restaurants in the nation and, you know, read cool food magazines and see what’s going on. But yeah, it is that that simple, which is not actually simple, is always looking around. You want to see what’s on the edge. You know, I we developed a bacon queso for a customer. And as you know, a lot of what we do is creating things for other people. Our names know we’re on it. There’s no indication we made it. ah But people looked at us for ideation. I’ve had grocery chains come to me and they’re like, what should we do for a private label salsa? 12:12.69Doug RenfroIt’s going to be our first time. And I don’t mean, we’ll never make the mild, medium, and hot for the big folks, but if they want a pineapple chipotle or something, they were one of the few players that they will come to. 12:19.59vigorbrandingRight. 12:22.91Doug RenfroAnd i’ll I’ll give them my ideas. Half the time they run with that, say make some recipes for us. Half the time they do the total opposite of what I suggested. As long as they pay us, I’m fine. 12:31.59vigorbrandingYeah, makes sense. 12:31.88Doug Renfroum But yeah, you’re looking at, and and as you know with trends, most of them won’t become a mango habanero or a ghost pepper, which are in a habanero, which are top sellers. You know, I thought pomegranate chipotle was a great idea. Not many other people did. ah So, you know, you end up DC and you ski rationalization um is painful, but we do go through that. 12:49.81vigorbrandingWell, and you have to balance that. like you You can be out there too far out on the trends. I mean, a quench, we’ we’re big on trends. We do trends presentations every year, and I know you’ve seen them and been a part of them. And you know so you you see these things that are out there. You want to kind of be first to market, but that can be dangerous because you know maybe maybe the pomegranate is going to be something that will be fantastic maybe in another six months. If you’re too far out in front, you can you can you know get delisted, as you said. or But if you if you would just sit back and be hot and medium and you know mild, I mean, that’s no good either. 13:22.12vigorbrandingSo I really i admire what you’ve done. And I think that the the branding you’ve done and the flavoring you’ve done is fantastic. And just just for all honesty, I don’t do the branding. I mean, your your your design package stuff is impeccable. And I’ve always been a big fan of it. So ah congratulations on that. 13:39.90Doug RenfroThank you. 13:42.28vigorbrandingSo, I mean, now, how many do you try and make? I mean, like, ah is there in your mind, you say, hey, we should come up with two new SKUs a year? Is it sort of like when I find something I like, we’ll make it? ah how does How does that work? 13:55.53Doug RenfroBut it’s two different answers based on when it was. When I came back, we we weren’t really in grocery stores per se. 13:58.43vigorbrandingOkay. 14:02.35Doug RenfroWe were in fruit stands at the time and different things. So we were fighting for our lives. My cousins and I needed more money. Our dads wanted more money. We needed it. You were raising families. 14:12.71vigorbrandingYeah. 14:13.20Doug Renfroand so we were literally being told no constantly go away because we had hot medium mild and green taco sauce. That’s all we had. And so with no permission, one day when nobody was looking, I added black beans to the medium. Then I added the habanero, which was crazy exotic sexy at the time, you know, super hot. And we would, my sales director and I, he’s been with us 32 years and it’s non-family. We would go to retailers around the country and in Canada and say, hey, I know you have a million sauces before you throw me out. We have a black bean and a habanero at an everyday price, not a gourmet price. It gives you variety. And they started saying, yeah, that’s they’re delicious. That makes sense. We love your company and your marketing and your products. And this will give us variety. And they started putting it in and we were just you know making it up praying. And so after that, we did a 15:01.69Doug Renfrobut we A couple of years later, we did Chipotle, corn. we i We were early on Chipotle. Nobody could say it, including our own staff. I walked through the office. I’m here. Chipotle. Chipotle. 15:10.26vigorbrandingbut 15:10.84Doug RenfroI’m like, oh my god, we can’t pronounce our own product. ah Then when you when Chipotle, the chain became big, they taught everybody. And then Jack in the Box made a hilarious ad about how to power pronounce it. And so, yeah, I would look at things, you know, I saw a ghost pepper in a chocolate bar. I’d been watching it for a couple of years. When I saw it in a chocolate bar, and I told the family, I think we can put it in salsa. My uncle thought we were gonna get sued, so we put a crossbones skull on it, ex-scary hot. 15:33.05vigorbrandingHmm. 15:34.74Doug Renfroand The Today Show fell in love with it, gave us a solid minute on the Today Show back when we all watched TV and there were no streaming channels. ah Huge success. But at this point, now we’re mature. 15:45.35vigorbrandingYeah. 15:47.18Doug Renfroand frankly we’re busier than ever on rnd but it’s all for food service co-pack and private label clients with renfro what you’ll see is the big chains will want you to give them two items with a significant slotting and kick out your two slowest ones and i’m like no thank you but if you give us two if you’ll give us two more spots incrementally, we’ll take it, and that happens. But for now, when the when COVID hit, the supply chain fund and the inflation that followed that, frankly, we haven’t come up with a new item since Blackberry Serrano was our last one. 16:20.17vigorbrandingNice. 16:20.37Doug RenfroAnd we’ve kind of hunkered down. So you know maybe Pavone pomegranate is next. 16:25.34vigorbrandingThere you go. I love it. 16:26.20Doug RenfroI’m still thinking. 16:29.01vigorbrandingSo what what is the what is the mix between ah branded sales, I’ll say, and and food service ah percentages? 16:36.24Doug Renfroi And there’s there’s brand

This week, Parker, Fred, and Allan dive into the Olympics, kickball incidents, and spicy challenges!We kick things off with an in-depth discussion on the Paris Olympics Opening Ceremony. From bizarre fashion choices to the unforgettable torch lighting, the guys break down all the weird and wonderful moments. Did you catch the heavy metal band and Marie Antoinette's headless appearance? Tune in to hear our take! Then Parker recounts a kickball incident and we continue the BLC Olympics with a mind-bending game of telekinesis. Parker shares his spicy adventure with Carolina Reaper peppers. Fred takes a victory lap over the Trump ear conspiracy. Then it's Fat News, we discuss a wild brawl over unseasoned chicken that escalated to bug spray, knives, and even a gun. We also dive into a surprising ranking of America's favorite fast food chains. Chick-fil-A has been dethroned! Who took the top spot? The results might shock you.Finally, we wrap up with some closing remarks and a preview of next week's episode, where we'll give our spoiler-filled review of Deadpool. Don't miss it!So sit back, relax, and enjoy the chaos that is the Black Lincoln Collective Podcast! 00:00:00 - Welcome to the Black Lincoln collective podcast. We are so glad you're with us00:02:34 - What did you guys think of the Olympics opening ceremonies00:10:25 - Celine Dion sang from atop the Eiffel Tower00:15:54 - China's opening ceremony is epic. How many people died at that ceremony00:22:39 - BLC telekinesis is a game that anybody could win00:35:46 - Carolina Reaper challenge00:39:52 - Fred's Victory Lap00:46:11 - Nobody cares about the Kennedy assassination, right? Nobody cares00:49:46 - Two South Carolina men charged with assault after argument over unseasoned chicken00:57:36 - Chick fil a is now the country's third most popular fast food chain01:07:07 - We were supposed to talk about Deadpool tonight, but, uh,01:08:11 - Please tweet us your top ten fast food restaurants  #blcpodcast #podcastingforthepeople #funny #podcast #greenvillesc #scpodcast #yeahthatgreenville Listen at: https://blc.world/ Tweet the Show: https://twitter.com/blcworld Follow us on Facebook: https://www.facebook.com/blcpodcast/ Check us out on Instagram: https://www.instagram.com/blcpodcast/ Buy Fred and Allan Beer: https://www.patreon.com/blcworld

Overall episode 152. Parker, Fred, and Allan dive into the Olympics, kickball incidents, and spicy challenges this week! We kick things off with an in-depth discussion on the Paris Olympics Opening Ceremony. From bizarre fashion choices to the unforgettable torch lighting, the guys break down all the weird and wonderful moments. Did you catch the heavy metal band and Marie Antoinette's headless appearance? Tune in to hear our take! Then Parker recounts a kickball incident and we continue the BLC Olympics with a mind-bending game of telekinesis. Parker shares his spicy adventure with Carolina Reaper peppers. Fred takes a victory lap over the Trump ear conspiracy. Then it's Fat News, we discuss a wild brawl over unseasoned chicken that escalated to bug spray, knives, and even a gun. We also dive into a surprising ranking of America's favorite fast-food chains. Chick-fil-A has been dethroned! Who took the top spot? The results might shock you. Finally, we wrap up with closing remarks and a preview of next week's episode, where we'll give our spoiler-filled review of Deadpool. Don't miss it! So sit back, relax, and enjoy the chaos that is the Black Lincoln Collective Podcast! --- Support this podcast: https://podcasters.spotify.com/pod/show/popculturepros/support

For some godawful reason, there are people out there who LOVE to eat the hottest peppers possible...they just enjoy the pain...and those are the people who Ed Currie and the PuckerButt Pepper Company are after!!Ed bred the Carolina Reaper pepper, which has been recognized as the hottest pepper ever...until last year when Ed topped it with PEPPER X...clocking in at 2.69 MILLION Scoville Units....which begs the question....WHY????We met Ed this morning and his story is truly interesting!

Ghost Poop and Bidet Banter In this conversation on the Stay Outta My Fridge Podcast, Matt, Yuban, and Brandon discuss a wide range of topics related to bodily functions, bathroom habits, and personal experiences. It includes humorous anecdotes, shared experiences, and discussions about the impact of food, drinks, and lifestyle choices on digestive health. The conversation is candid, lighthearted, and relatable, providing a humorous take on everyday bodily functions and experiences. The conversation covers a wide range of topics, including spicy food experiences, digestive issues, personal grooming, and fast food reviews. The hosts share personal anecdotes and engage in humorous banter throughout the episode.Episode 244 Key PointsThe impact of food and drinks on digestive healthThe relatable and humorous nature of everyday bodily functionsThe use of bidets and bathroom hygiene practicesThe influence of lifestyle choices on bathroom habits Spicy food experiences can vary from enjoyable to painful, leading to digestive discomfort.Personal grooming and beard care are important topics for the hosts, with a focus on beard maintenance and grooming products.Fast food reviews and recommendations are shared, highlighting specific menu items and their value for money.The conversation is filled with personal anecdotes and humorous banter, creating an engaging and entertaining listening experience.Episode 244 Quotes"Mine are if they're solid. I'm like, man, that was a good fucking day today.""I know shit came out of my ass. I know that a poop came out and I went to wipe. There was shit, but I looked down and there was no turd in the toilet and I did not flush. How does that happen?""If they're doing that, I am pushing everything, because I don't want them to hear me. So if that person's being loud, I'm going to try to coordinate mine to go along with theirs. So it's a team effort.""I've had a couple of times where I've eaten some hot sauces like this one from Elijah's Extreme called Extreme Regret, which is, yeah, it's got scorpion pepper, it's got Carolina Reaper.""As soon as I eat the meal, my body's like, you can't have this much food in you without getting rid, so we can have some room to work this down. I have to poop within 20 minutes eating.""You ever had one of those that it's like the consistency of like melted Reese's it's like a little sandy or grainy and just like chocolate melted chocolate and peanut butter yummy."Support our friends of the showCopper Johns Beard Company: thebestbeardproducts.comBeard Laws Studio - https://beardlawsstudio.comWhiskey Towers - https://whiskeytowers.com/?ref=jALaEM7_LmRwkFSasquatch Tea Company - https://sasquatchtea.com/?fbclid=PAAaZ1eF4usnIJ3I_vUYf4qye4bNU7zS1A-2EG61x0SNCsCBY31WoCMjK2DswMustache Mate - https://mustachemate.com/Black Beard Fire - https://blackbeardfire.com/beardlawsDraft Top - https://drafttop.kckb.st/beardlawsPast Ball Podcast - https://beacons.ai/pastballThat One Story Podcast - https://anchor.fm/that-one-storyYore Town Podcast - https://beacons.ai/yoretownFindlay Hats (Code BEARDLAWS) - https://www.findlayhats.com/Puffin Dirinkwear - https://get.aspr.app/SHICI Use Code BEARDLAWSBooze Veteran - https://boozeveteran.com/Vermont Flannels - https://www.vermontflannel.com/?aff=52 Become a member at https://plus.acast.com/s/beard-laws-podcast-1. Hosted on Acast. See acast.com/privacy for more information.

Ever wondered what it takes to be a master deer hunter? The Garden State Outdoorsman Podcast rolls out the welcome mat once again for Brandon, the man who's made a name for himself as Carolina Reaper on social media, and the brains behind White Tail 101. Exploring the art of deer hunting, he unpacks his expertise in stand location selection, trail camera usage, and the crafty development of access and exit strategies. Brandon's journey from Instagram fame to a multi-platform content creator is a testament to his adaptability and foresight in the unpredictable realm of social media. We celebrate not only his tactics but also the sheer dedication that scouting and hunting demand, as seen through his many miles tracking game.This episode takes a deep dive into the riveting world of deer behavior, examining the selective breeding tactics of wise bucks and the territorial instincts among does. Brandon's keen insights shed light on how factors like predators and agricultural shifts disrupt deer patterns. But the episode doesn't stop at hunting; we share tales from the southern marshes, close encounters with bears, and divulge some of the best-kept secrets in catfish fishing. From bait subtleties to heart-pounding near misses in the great outdoors, every story and tip shared is a nod to the authenticity of the outdoor experience for enthusiasts like us.Wrapping up, our robust conversation tackles hunting dreams, wildlife management, and the potential shifts in hunting regulations. Brandon brings a grounded perspective on the allure of traditional hunting methods, recounting his own pursuits from wild pigs to tracking in snowy terrains. As we close this chapter, he hints at the data-driven future of his content creation and teases the possibility of contributing to upcoming events, leaving us in anticipation of what's to come. Every minute spent with Brandon is a reminder of the evolving practices in the field and the adrenaline rush that the pursuit of the great outdoors invariably brings. Join us for an episode packed with insights that only true outdoor aficionados can appreciate.Support the showHope you guy's enjoy! Hit the follow button, rate and give the show a comment!Instagram: https://www.instagram.com/bdhunting/Youtube: https://www.youtube.com/channel/UCZtxCA-1Txv7nnuGKXcmXrA

In this episode, Michael Jones and Jordan Cwierz eat and review the Dairy Queen Carolina Reaper Tacos so you know if it's worth eating. They also talk about hand signs , DQ vs DQ Texas, Damon Salvatore and more. Sponsored by Shady Rays http://shadyrays.com code FACEJAM , Factor http://factormeals.com/facejam50 code facejam50 , Fitbod http://fitbod.me/FACEJAM Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Our American Stories, Ed Currie is an American chili pepper breeder who is the founder and president of the PuckerButt Pepper Company. Here's his remarkable story. Support the show (https://www.ouramericanstories.com/donate)See omnystudio.com/listener for privacy information.

On this episode of Our American Stories, “Smokin” Ed Currie is an American chili pepper breeder who is the founder and president of the PuckerButt Pepper Company. He is best known for breeding the hottest chili pepper in the world, the Carolina Reaper and now Pepper X, as recognized by Guinness World Records. A former addict, Ed is now a man with a strong faith. Here's Ed sharing a story involving him and his wife. Support the show (https://www.ouramericanstories.com/donate)See omnystudio.com/listener for privacy information.

Timothy Ferguson's mother calls police. Her son is unresponsive. Timothy Ferguson is also 15-years-old weighing just 69 pounds when he died of malnutrition and hypothermia.  Join Joseph Scott Morgan and Dave Mack as they detail -Timothy Ferguson's painful life at the hands of his evil mother and brother. The teen lives on a diet of water and bread soaked in hot sauce,  followed by ice baths.    Subscribe to Body Bags with Joseph Scott Morgan : Apple Podcasts Spotify iHeart   Transcript Highlights 00:00:00 Joseph Scott Morgan shares memories of Grandmother cooking chicken  00:04:15 Discussion of Timothy Ferguson, 15, starved to death by his mother 00:05:37 Discussion of food being used as mechanism for torture 00:06:52 Talk about Shanda Vander Ark fled Oklahoma with children 00:08:56 Explanation of how using food as a ‘kindness'  00:11:05 Talk about dark choices made by Shanda Vander Ark regarding her son  00:13:05 Discussion of Timothy's older brother Paul being involved in the abuse 00:14:51 Joseph Scott Morgan describes “impact: injury – slapped, punched. 00:15:28 Talk about how common that one child will be chosen for abuse while other siblings abuse victim as well  00:16:14 Discussion about abuse,  malnutrition impossible to hide 00:17:15 How to determine how long Timothy was abused 00:18:35 Description - malnutrition can “stunt growth”.  00:20:40 Discussion of Shanda Vander Ark Defense, claims she had PTSD 00:21:51 Joseph Scott Morgan explains how Timothy Ferguson was digesting his own fat cells due to malnutrition  00:22:58 Timothy Ferguson's body already compromised  00:26:41 Timothy Ferguson was given bread and water, and hot sauce for torture  00:27:56 Talk about hot sauce “Carolina Reaper” being placed on bread for Ferguson to eat  00:29:00 Discussion of Timothy Ferguson being kept in tiny room under stairs, developing bed sores  00:30:56 Description of Timothy Ferguson breathing out of his mouth like fish out of water  00:32:09 Discussion of Ice Bath's used to punish Timothy Ferguson  00:33:28 Timothy Ferguson never recovered from last Ice Bath, cause of death – hypothermia and malnutrition  00:36:02 Discussion of food – mother chained refrigerator and cabinets in kitchen  00:38:00 Verdict - Shanda Vander Ark, guilty of murder, son Paul guilty of Child Abuse See omnystudio.com/listener for privacy information.

Timothy Ferguson was 15-yeas-old and weighed just 69 pounds when he died of malnutrition and hypothermia at the hands of his evil mother and brother. Join Joseph Scott Morgan and Dave Mack as they describe how Timothy Ferguson was fed a diet of water and bread soaked in hot sauce followed by ice baths by his mother and brother, and what happened when the handicapped 15-year-old died.      Transcript Highlights 00:00:00 Joseph Scott Morgan shares memories of Grandmother cooking chicken  00:04:15 Discussion of Timothy Ferguson, 15, starved to death by his mother 00:05:37 Discussion of food being used as mechanism for torture 00:06:52 Talk about Shanda Vander Ark fled Oklahoma with children 00:08:56 Explanation of how using food as a ‘kindness'  00:11:05 Talk about dark choices made by Shanda Vander Ark regarding her son  00:13:05 Discussion of Timothy's older brother Paul being involved in the abuse 00:14:51 Joseph Scott Morgan describes “impact: injury – slapped, punched. 00:15:28 Talk about how common that one child will be chosen for abuse while other siblings abuse victim as well  00:16:14 Discussion about abuse,  malnutrition impossible to hide 00:17:15 How to determine how long Timothy was abused 00:18:35 Description - malnutrition can “stunt growth”.  00:20:40 Discussion of Shanda Vander Ark Defense, claims she had PTSD 00:21:51 Joseph Scott Morgan explains how Timothy Ferguson was digesting his own fat cells due to malnutrition  00:22:58 Timothy Ferguson's body already compromised  00:26:41 Timothy Ferguson was given bread and water, and hot sauce for torture  00:27:56 Talk about hot sauce “Carolina Reaper” being placed on bread for Ferguson to eat  00:29:00 Discussion of Timothy Ferguson being kept in tiny room under stairs, developing bed sores  00:30:56 Description of Timothy Ferguson breathing out of his mouth like fish out of water  00:32:09 Discussion of Ice Bath's used to punish Timothy Ferguson  00:33:28 Timothy Ferguson never recovered from last Ice Bath, cause of death – hypothermia and malnutrition  00:36:02 Discussion of food – mother chained refrigerator and cabinets in kitchen  00:38:00 Verdict - Shanda Vander Ark, guilty of murder, son Paul guilty of Child Abuse See omnystudio.com/listener for privacy information.

MERCH SALE: davidsamsonpodcast.com Today's word of the day is ‘Carolina reaper' as in the pepper as in the grim reaper as in hot seat as in David Tepper as in the Carolina Panthers have fired Frank Reich. 11 games into his first season. Tepper is onto coach number 6 (interims included) in 7 years. (17:38) Sports Illustrated using AI to write stories!? Say it ain't so! (34:07) Review: Oppenheimer. (40:07) So You Wanna Talk to Samson!? Someone asked me about the St. Louis Cardinals and the latest additions to the team. (45:12) NPPOD Learn more about your ad choices. Visit megaphone.fm/adchoices

MERCH SALE: davidsamsonpodcast.com Today's word of the day is ‘Carolina reaper' as in the pepper as in the grim reaper as in hot seat as in David Tepper as in the Carolina Panthers have fired Frank Reich. 11 games into his first season. Tepper is onto coach number 6 (interims included) in 7 years. (17:38) Sports Illustrated using AI to write stories!? Say it ain't so! (34:07) Review: Oppenheimer. (40:07) So You Wanna Talk to Samson!? Someone asked me about the St. Louis Cardinals and the latest additions to the team. (45:12) NPPOD Learn more about your ad choices. Visit megaphone.fm/adchoices

Remember that your purchases through the weekend go toward making us do stupid stuff.  Go to store.hardfactor.com to check out the new merch and deals (00:00:30) Intro (00:05:11) Florida couple takes turns slitting man's throat and then throw him off a bridge, but he miraculously survives (00:07:27) Testing Pat's electric nipple clamps + Donation punishment chart ⚡⚡⚡ (00:09:27) CONTINUED: Florida couple takes turns slitting man's throat and then throw him off a bridge, but he miraculously survives (00:12:54) VIDEO: 24-year-old Grand Rapids woman crashes stolen Amazon van into a transformer box (00:015:57) Warming up the electric nipple clamps⚡⚡⚡ (00:18:47) Firing off the nipple clamps! ⚡⚡⚡ (00:20:03) How to get the exclusive Golden Elbow Merch and an overview of the new merch drops: https://store.hardfactor.com/  (00:22:57) Will 50 jumping jacks and Wes' too hot for YouTube Hooters outfit