Podcasts about Halibut

We began with Chef Anthony Bonett from @Moshulu, who's about to enter into his new role as the Chef at Triple Crown, located in the Radnor Hotel in Wayne, PA.  Chef Bonett has been working inside restaurants in Philadelphia for most of his career, landing a job with Fearless Restaurant's Marty Grims 15 years ago, and has worked for the family-owned business ever since. His career has long since focused on seafood-heavy cuisines where he offers creative meals to entice everyone's palates.  Today, he joined us while getting ready for the FR Restaurant Week, Easter Brunches, and his interesting twists on foods that we all love for the new Spring menu at Moshulu!  https://www.fearlessrestaurants.comhttps://www.fearlessrestaurants.com/moshuluhttps://www.triplecrownradnor.comNext, our host was joined by Keith Wallace who's name is synonymous with all things wine, including Founding a top-tier school for budding sommeliers and wine makers.  His career stemmed from working inside kitchens to wine making, from penning the book, "Corked & Forked" to contributing to different publications. As a person who looks for new and exciting ways to expand his career...he started a  program for sommeliers and winemakers at 31 years old which offers a wider accessibility for everyone to learn the industry.  His expertise and craft is finely-tuned so that he can ascertain what your taste in wine might be, and judge so accurately that his choices end up obtaining 90+ ratings from Wine Advocate and Wine Spectator.Wine School: https://www.vinology.comPodcast: https://podcasts.apple.com/us/podcast/after-wine-school/id1787586745Book: https://www.barnesandnoble.com/w/corked-forked-keith-wallace/1102622248Our final guest set her sights on business ownership within the culinary community early on, first trying her hand with interesting twists as a baker, then as a caterer, she started a ghost kitchen as well, and finally landed on her brand: Chubby Chicks.  Shakiera Turner, aka Chef Kiera has been turning up the levels on comfort food in the heart of Philadelphia. Although Chef Kiera has faced some issues after opening the doors for her new location at 1111 Walnut St in Philadelphia, she's finding a way to keep the upbeat and fun atmosphere going.  She just launched her new Party Boat, happening once a month through September which leaves from Atlantic City, NJ.  If you want to find out ALL the events/happenings that Chef Kiera has in the works, stay tuned in till the end of Food Farms And Chefs Radio Show, episode 318!Website: https://chubby-chicks-cafe.square.site/menuBook: https://www.amazon.com/Recipes-Chubby-Chick-Chef-Keira/dp/B0CMF5HB4NYouTube: https://www.youtube.com/channel/UCzGuJujcZ7xaKLpiGzGlYjQ

Ernie Kirby attended the recent Red River Valley Sportsmans' Show at the Fargodome with a booth promoting his Alaskan business, Bottom Line Charters. Ernie shares a bit about the adventure that he provides to his clients, how he has grown his family business and what to consider if you want to cross an Alaska fishing adventure off of your bucket list!See omnystudio.com/listener for privacy information.

Tom and Joey are joined by Dave Johnson of Kitsap Marina to talk about halibut opportunities, they give this week’s edition of the Northwest Outdoor Report, they are joined by Mikey Lawrence of Bigsalmonresrot.net in the Weldcraft Wheelhouse to talk about the Neah Bay Lingcod opener next Saturday, then they end the show with Poulso RV’s Really? Where? with Pat Caldwell to talk about the upcoming Seattle RV Show.

The Fun With Anya Taylor-Joy

Poaching guarantees moist fish, and here tomatoes, fennel seeds, and white wine provide subtle flavor. If your fish market does not carry halibut fillets, use halibut steaks, cut 1 inch thick. While we like these with Pickled Vegetable Relish because it makes such a crisp counterpoint to the halibut, an herbed or spicy mayonnaise works nicely, too. A grain or green salad as an accompaniment, and there is the menu.

Show Notes:  https://wetflyswing.com/684 Presented By:  Grand Teton Fly Fishing, Heated Core, Waters West, Angler's Coffee Today, we're surf fishing California, home to some of the toughest surf fishing spots in the country. Southern California also boasts one of the largest manmade bays and some of the best weather and fish species around. Tyler Vanosdell from Mission Bay Fly Fishing takes us from his roots on a cotton farm to becoming a San Diego fly fishing guide. Tyler shares the top three things you need to do before hitting the surf, the best apps to use, and essential tips for casting a full sink line. Plus, you'll learn why the strip set is critical and how walking your line can make all the difference. Show Notes with Tyler Vanosdell on Surf Fishing California.  02:10 - Growing up on a fifth-generation cotton farm in western Arizona, Tyler started fly fishing on the muddy Gila River, catching largemouth bass, catfish, and even carp before it became popular. 03:42 - Tyler spent time in Montana, Utah, Colorado, and even traveled to Mexico and Costa Rica before landing in San Diego. It was a chance offer from a friend needing a roommate that brought him to San Diego, and he's been there for almost 18 years now. Surf Fishing California: Where to Begin?  05:24 - The first thing Tyler teaches new surf anglers is understanding the conditions. The waves are constant in San Diego, so knowing how to read the waves, tides, and wind is key. Tyler also emphasizes showing beginners the right structure and how to use apps and gear. Must-Have Apps for Surf Fishing 06:43 - Tyler recommends starting with free apps for tides and wind. For waves, he suggests paying for Surfline, which costs about $10 a month. The cool part? Surfline offers live video feeds of different beaches, letting you scout out fishing spots before heading out. Surf Fishing Species 07:51 - Tyler talks about the top fish species to target in Southern California. Corbina - The most popular by far is corbina (or "beans"), which come into shallow waters in the summer to feed on sand crabs. Halibut - Tyler also loves fishing for halibut, especially the big ones. There are two types of halibut: Pacific halibut California halibut Croakers (like Yellowfin and Spotfin) Corvina - a toothy fish similar to white sea bass. Ideal Fishing Conditions and Timing Tyler explains that fishing in San Diego is possible year-round, but winter is his favorite time. It gets crowded in summer, so Tyler tries to fish early to avoid the crowds. When it comes to conditions, he looks for low-energy waves, around zero to two feet. For tides, he prefers lower ones, especially around zero to two feet, which helps him find good structures for casting. He also likes light winds, ideally 3 to 5 knots, for a smooth experience. Tyler encourages anyone interested in surf fishing to give it a try. The conditions might be tough some days, but other times, it feels like everything just falls into place. He believes if he can do it, anyone can. Gear and Casting Tips for Surf Fishing 18:57 - Tyler talks about the gear he uses for surf fishing. He usually takes one rod, sometimes two, with a backup just in case. He recommends a full sinking line of around 250 grains to handle the strong surf and currents. He explains how casting with a heavy sinking line takes a bit of practice but it's all about letting the rod do the work. Tyler also suggests using a wider casting stroke and double hauling for distance. Start close, work your way out, and you might even catch fish right in front of you. 24:18 - Tyler says low tide is the best time to spot fish-holding structures like rocks, holes, or steep beaches. These areas give fish a place to feed or wait for prey. Tyler also recommends checking out river mouths, which are great spots because they bring in brackish water full of baitfish that predators love. 29:15 - Tyler sticks to a few key flies like the Clouser and Surfin' Merkin, which are great for catching fish in Southern California. He uses size four hooks with medium dumbbell eyes, and colors like red and white, chartreuse, or olive. Tyler also likes red flies because they're popular in the area. Chasing Corbina and Other Fish 38:56 - Tyler talks about how fishing for corbina can be a mix of blind casting and sight fishing. Sometimes the fish are right at the water's edge, and you can literally see their backs and tails. To catch them, you often have to wade out into the water depending on where the structure is. Mission Bay Fly Fishing  44:11 - Mission Bay is the heart of fly fishing in San Diego. It's the largest manmade aquatic park in the U.S., offering 34 miles of fishable shoreline. You can walk around, cast, and explore different areas, making it super accessible. One of the coolest things about fishing there is the spotted bay bass. It's a unique species to the area, and you can catch them year-round. Tyler likes fishing at lower tides with an intermediate sinking line for better results. Show Notes:  https://wetflyswing.com/684  

Tom and Joey are live in studio and are joined by Dave Johnson of Kitsap marina to talk about Halibut and Trout on Kitsap Lake, they give this week’s edition of the Northwest Outdoor Report, then they are joined by Jason Noorlander of Outlandercharters.com in the Weldcraft Wheelhouse to talk crabs and squid, then they end the show with Three River Marine Really? Where?

In this latest episode of Affinity Protocol (hosted by the Affinity Innovations, Inc. Team), the Team got into talks about cryptocurrency, blockchain technology, their personal experiences, and upcoming events including the election. They discuss the recent surge in Bitcoin and its potential impact on the crypto market, while also expressing concerns about the role of the media and political rhetoric in influencing public opinion. They also share their opinions on the best and worst Halloween candies, and humorously speculate on the possibility of aliens living among us. Hosts/Guest Hosts: Chris, Paul and Little Chris - Hard Of Hearing, Deaf, or Have Other Hearing Issues? READ THE TRANSCRIPT! https://dvradio.net/deaf-and-hard-of-hearing/   - Want To Sponsor DV Radio? No pricing model beats DV Radio when it comes to sponsorship. https://bit.ly/SponsorDVRadio [NOTE: Check links under description!] ---------- Edited by Munkee Bawlz Media https://www.munkeebawlzmedia.com/ ---------- Affinity Newsletter Bi-Weekly Newsletter of Affinity Innovations, Inc. ---------- Find out more about Affinity https://affinitybsc.com/ ---------- Affinity Innovations, Inc. https://affinityinc.tech/ ---------- Already Using Crypto? Checkout ADAPT! https://www.adapt.exchange/ ---------- **LINKS TO CHECK OUT** GRAB YOUR DV RADIO MERCH NOW! https://bit.ly/DVR_Store ---------- EVERYTHING DYSFUNCTIONAL VETERANS https://whereisdv.carrd.co  ---------- Grab DV Radio's Battlegrounds From Ubora Coffee At: http://bit.ly/DVR-BattlegroundCoffee  ---------- DV RADIO PARTNERS, SPONSORS, and AFFILIATES https://dvr-listen-support.carrd.co   Please remember that any information in this show is given strictly as educational and informative purposes only, using them for your own and personal investment decisions is done so at YOUR OWN discretion.

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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

Mercifully, it's the end of Eco-Action August and we finish with an absolute classic! Hosts Dominic Lawton & Ken B Wild are wearing their Native American frill jackets and breaking the legs of pensioners as they deep dive the 1994 Steven Seagal classic - ON DEADLY GROUND! The guys discuss Michael Caine, Halibut and the two descriptions in this film of how badass our hero is! Meanwhile, Dom has them both testing out Seagal's lines as other 90's action stars, whilst Ken talks about the good old days of squibs!   Have you got a question, want to suggest a film to review or would you like to send us your own film pitch that we will read out on the podcast? Email us! Link to the book we mention in each Seagal episode: Seagalogy: The Ass-Kicking Films of Steven Seagal by Vern Visit our website for more episodes & written reviews : WWW.BADMOVIECULT.COM Follow us on TWITTER Follow us on INSTAGRAM Join us on FACEBOOK Dominic Lawton can be found on TWITTER Ken B Wild can be found on TWITTER Got a spare minute? Leave us a rating or review on iTunes!

On this episode Tim tells of an incredible day of halibut fishing in Alaska. Tanner finally gets back out snapper fishing.

Send us a Text Message.Show SummaryIn this exciting episode of Fishing for a Reason, we're joined by John Beath, the innovative mind behind SquidPro Tackle. Recorded live from John's boat, this episode offers a unique blend of real-time fishing action and expert advice. John shares his journey from fishing enthusiast to tackle entrepreneur and provides listeners with actionable tips to level up as both a salmon fisherman and targeting halibut this Summer. Whether you're new to fishing or a seasoned pro, John's insights are sure to enhance your experience on the water.Watch the full episode on YouTube: CLICK HERE TO WATCHAbout Today's GuestJohn Beath is the founder of SquidPro Tackle and one hell of a fisherman. His company is known for its innovative fishing gear tailored to do what it's meant to do - entice the bite! With decades of experience, John has become a respected voice in the fishing community, offering seminars, writing for top fishing publications, and even setting a world record for Chinook salmon. His passion for fishing and commitment to developing high-quality tackle have made him a go-to expert for anglers looking to up their game.What Listeners Will LearnLive Fishing Demo: Watch and learn as John catches 2 fish live during the podcast recording.Pro Fishing Tips: Discover how John adjusts his tactics based on how the fish are responding to create a more successful outing.Tackle Innovation: Learn about John's unique tackle designs, including his infamous “Black Beauty” flasher and how underwater observations influenced his gear design.Memorable Fishing Stories: Hear about John's most memorable catches, including his world-record Chinook salmon.Resources and Links Referenced in the ShowSquidPro Tackle: Explore John's innovative fishing gear at SquidLures.com.Halibut Chronicles: Learn more about halibut fishing at HalibutChronicles.com.Halibut.net: Get valuable insights and resources for halibut fishing at Halibut.net.Follow John on YouTube: Watch John's instructional videos and live fishing action on his YouTube Channel.Thank you for tuning in! Be sure to subscribe to Fishing for a Reason on your favorite podcast platform so you never miss an episode and give us a 5 Star rating if you enjoyed the show. That is the best way to support this podcast and get it out to more fish-nerds like us. Happy fishing!

Show outline; Halibut inside and outside of the Gate; Rock cod/ling cod; Opportunity for fishing 300 feet in October and December; Monterey rock cod/ling cod; Exceptionable whale watching; North Coast albacore (Eureka to Brookings...10-20 miles offshore; Klamath off color but producing some steelhead.

Tom, Joey, and Bob Buchannan get you ready for San Jaun silvers with Kevin John, and they check in on ocean halibut and tuna with Dave Johnson.

In this episode of Cooking Like a Pro, Chef Cal and Christa dive into a variety of culinary topics, from creamy sauces to breakfast for dinner. Join them as they share their passion for cooking and offer tips and insights for home cooks.- Learn how to make a creamy sauce using cream and vinegar without breaking the sauce- Discover the innovative cooking style of the late chef Charlie Trotter- Explore the characteristics and flavor profile of the white wine varietal Viognier- Get tips on selecting ripe melons at farmers markets and the benefits of buying local- Find out how to make a impressive halibut dish with pie pastry and a mushroom duxelle

Send us a Text Message.In this episode of "Life, Love, and Other Mysteries," Sharla and Tiffany take another look at Gypsy Rose Blanchard's life after prison, providing their thoughts and insights. Sharla and Tiffany share their own worst dating experiences and how that has affected their lives. Finally, they close out the episode by reading and humorously dissecting Craigslist's missed connections, expressing disbelief and amusement at what is posted on Craigslist.

Tom and Joey are joined by Brock Huard to hear about all the Salmon and Halibut he caught in Alaska this year, and they get you ready for next week’s Brats and Pots event at Harbor Marine with Lauren Bivins. 

Interview with Joe Pike Todays interview is with Joe Pike! Hailing from South Devon, his Youtube channel has over 45k subscribers from the videos he makes of their adventures out in the UK ocean. Sub-zero spearfishing, fighting MASSIVE Halibut and all about UK spearfishing. Hear stories of spearfishing in the UK, White Seabass, spearfishing giant Halibut in Norway, his own spearfishing shop Start Point Spearfishing and the youtube game! If you are a UK spearo go check out ! An awesome behind the scenes chat with the man with an awesome Youtube channel, he's humble, an avid learner and absolutely froths on the spearfishing lifestyle. Important times 00:13 Intro 04:55 Welcome Joe! 06:30 UK Spearfishing 09:55 Controversial fishing quotas 15:30 18:00 Failed trip to the Arctic 25:55 You own a spearfishing store?! 29:30 Presenting a TV show: Fishing The Wild! 33:00 Good spearfishing videos 43:55 Foraging wild foods 50:30 The Youtube game 56:20 Top species to hunt and how to hunt them 01:04:20 Trip to Madagascar for Dogtooth Tuna 01:10:00 Clams and Scallops 01:17:30 How to sex a lobster 01:21:35 Scary situations 01:30:25 Funny stories 01:33:20 Fish of a lifetime 01:37:55 Outro   Listen in and subscribe on iOS or Android Important Links on IG     Noob Spearo Partners and Discount Codes - Use the code NOOBSPEARO for a free hat of your choice from FuckTheTaxman.com . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) | 10% off for listeners with code: NOOBSPEARO | Get 10% off Sharkshield Technology | Freedom7 or Scuba7 enter the code NOOBSPEARO | ‘Spearo Dad' | ‘Jobfish Tribute' | 99 Spearo Recipes use the code SPEARO to get 20% off any course 28-day Freediving Transformation | Equalization Masterclass – Roadmap to Frenzel | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save . Listen to 99 Tips to Get Better at Spearfishing | Wickedly tough and well thought out gear! Check out the legendary | Get Spear Ready and make the most of your next spearfishing trip! 50 days to better spearfishing!

We really had food on the brain this week, so after Naz catches us up on her new hobby, we get deep into dinner talk: what we're ordering when we go out, whether or not lobster is actually worth all the fuss, what the heck even is imitation crab. We also revisit Naz's infamous pasta by the ocean, and Ashely's childhood staple, “girl cheese.” Plus, Naz tells an amazing story about meeting Will Smith that leads us to uncovering one of Ashley's more unconventional beliefs. Listen to more podcasts like this: https://wavepodcastnetwork.comWhat don't you get? Send us a message on our Instagram at @idontgetitpodcast or join us over in our private Facebook group!And don't forget you can watch the ad-free video version of I Don't Get It on Patreon at patreon.com/idontgetitpodcastHead to FACTORMEALS.com/getit50 and use code getit50 to get 50% off your first box plus 20% off your next month. That's code getit50 at FACTORMEALS.com/getit50 to get 50% off your first box plus 20% off your next month while your subscription is active.Get 20% OFF @honeylove by going to honeylove.com/GETIT! #honeylovepodFind your forever pieces @jennikayne and get 15% off with promo code 15GETIT at jennikayne.com/15GETIT! #jennikaynepartneSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this weeks Episode, Duane Inglin and Tommy Donlin are back In-Studio with a lot of fisheries to cover... Tommy just back from Neah Bay, Halibut and Lingcod- Full Report. The guys welcome to the show, Guest: Jaime "Jrod" Rodriguez- Columbia River Walleye fishing, all the details. Also- back in the "Bait Lab" curing Coon-shrimp and then a detailed, step by step on how to rig them for Summer Run Steelhead success...

Tom and Joey are joined by the StHealthy Hunter Ryan Lampers to get you ready for local Salmon and Halibut fishing and to hear the story of his latest bear hunt, and they check in on Cowlitz River Steelhead and Springers with Todd Daniels of Tall Tails Guide Service. 

Tom and Joey are live in Sitka, Alaska for their annual trip up north, they check in on the Alaskan fishing scene with Joel Martin of Fish Baranof, they get you ready for local Halibut, Skagit steelhead, and Columbia Springers, and they check in on Westport Lingcod with Nick Scafturon of Fish the High Life. 

Download the Volley.FM app for more short daily shows! --- Send in a voice message: https://podcasters.spotify.com/pod/show/daily-funny-word-history/message

Tom and Joey get you ready for Marine Area 4 Halibut and 2024 Neah Bay Salmon with Mike Lawrence of Big Salmon Resort, and they are joined by Austin Moser of Austin's Northwest Adventures to hear about his turkey hunts. 

Morning Briefing Welcome to the Morning Briefing with Phil Friedman from Friedman Adventures. It's time to learn about what's biting, get some essential tackle tips and sit back and enjoy a cup of coffee.Don't forget to follow us on Facebook, Instagram and TikTok.Thanks for your great support as we really do appreciate all you do.#sportfishing #southerncaliforniafishing #bajafishing #opsinfluorocarbob #Daiwausa #blacktailhooks #fishing #fishingpodcast #philfriedman #Friedmanadventures #Friedman #philfriedman #friedmanadventurespodcast #fishingtackleSupport the Show.

Morning Briefing Welcome to the Morning Briefing with Phil Friedman from Friedman Adventures. It's time to learn about what's biting, get some essential tackle tips and sit back and enjoy a cup of coffee.Don't forget to follow us on Facebook, Instagram and TikTok.Thanks for your great support as we really do appreciate all you do.#sportfishing #southerncaliforniafishing #bajafishing #opsinfluorocarbob #Daiwausa #blacktailhooks #fishing #fishingpodcast #philfriedman #Friedmanadventures #Friedman #philfriedman #friedmanadventurespodcast #fishingtackleSupport the Show.

Today we'll talk about this weekend's movie choices or maybe you want to try the new game Harold Halibut! Find out what's up in the #MikeJonesMinuteCon.

Don't call it a comeback quite yet, but this seafloor-dwelling fish is doing well in some places across the North Atlantic. Anney and Lauren dip into the biology and history of the Atlantic halibut.See omnystudio.com/listener for privacy information.

Morning Briefing Welcome to the Morning Briefing with Phil Friedman from Friedman Adventures. It's time to learn about what's biting, get some essential tackle tips and sit back and enjoy a cup of coffee.Don't forget to follow us on Facebook, Instagram and TikTok.Thanks for your great support as we really do appreciate all you do.#sportfishing #southerncaliforniafishing #bajafishing #opsinfluorocarbob #Daiwausa #blacktailhooks #fishing #fishingpodcast #philfriedman #Friedmanadventures #Friedman #philfriedman #friedmanadventurespodcast #fishingtackleSupport the show

Morning Briefing Welcome to the Morning Briefing with Phil Friedman from Friedman Adventures. It's time to learn about what's biting, get some essential tackle tips and sit back and enjoy a cup of coffee.Don't forget to follow us on Facebook, Instagram and TikTok.Thanks for your great support as we really do appreciate all you do.#sportfishing #southerncaliforniafishing #bajafishing #opsinfluorocarbob #Daiwausa #blacktailhooks #fishing #fishingpodcast #philfriedman #Friedmanadventures #Friedman #philfriedman #friedmanadventurespodcast #fishingtackleSupport the show

On this Episode, Host Duane Inglin and Cohost Tommy Donlin walk down a list of opportunities that people should take advantage of- Clams, Shrimp, Halibut and Salmon Seasons are set... Also, Bill Herzog and Duane Inglin discuss Spoon Fishing for Steelhead while at the river. AND- Tommy Donlin has some great intel on fishing LIVE Bait for Lingcod in Puget Sound and of course the Ocean. Additionally, The guys have some serious Turkey Talk-  

Welcome back to another episode of Let's Go Hunt! – the everyman's hunting and outdoor podcast.. We aren't experts, but we're out there doing it. Join us on our journey!  As always we have: Mike Gonçalves, who loaded bombs for 14  years in preparation to deliver bomb ass chicken Sam Alexander, urging you to honor […] The post Let's Go Hunt 070 – Picasso's Halibut Trauma: Big Trucks and Bigger Pheasants appeared first on Firearms Radio Network.

Today we are taking the complicated out of eating mostly whole foods and high protein at home in a way that makes you feel full and energized. It's taken me so many years of learning and spending money on experts to help me figure it all out. Now every persons body is different of course but I'm sharing lots of ideas of you to chose from to eat in a way that reduces inflammation in your body and helps you be your healthiest and can help you lose weight, all while feeling satisfied.    I'm giving you a grocery list to follow to make it all simple and not so complicated.    Because this is what I know… most people aren't eating enough protein and are eating too much processed foods. Most people say they are tired and often times we want to  healthier but it's hard to know where to start. I also know that we must have a strong plan in order to stick to our goals.   So this is our plan for eating to feel our best in the short term and long term. Eating for energy and longevity and the part I think that most people miss with this - buying organic and grass fed items are always more expensive than the regular but if you prep it the right way, it is absolutely less expensive than ordering in.    And if you know me you know there are some awesome healthy treats in the plan too, because that's what makes it sustainable in the long term. We are full and satisfied and know it's not at all a diet, but rather a lifestyle to feel our best.   Let's go!      Here is your grocery list   *Grassfed ground beef or steaks  *Organic ground chicken or turkey  *Organic pasture raised eggs *1 organic butter lettuce  *1 organic head of iceberg lettuce  *1 organic rotisserie chicken  *Veggies like zucchini, onions, peppers  *Avocados (1 per day) *Berries  *2 large organic greek yogurts    Then some throw ins to make all of this sustainable  *Siete toritilla chips  *Grain free tortillas  *Grass fed organic cheese, raw if possible  *Organic dark chocolate  *Raw honey  *Bananas & peanut butter      And to cook it in…  *Avocado oil  *Coconut oil  *Olive oil    How to make the money go the furthest!    Protein amounts... An egg has 6g of protein  A chicken breast as about 40g of protein  One pound of ground beef has 65g of protein  Some seeds can be great too like hemp seeds and pumpkin seeds   So if your goal is 1g of protein per pound of body weight- you can divide out how much protein you need per meal. My goal is 120g per day so I plan for about 40-50g per meal and I have 3 meals.   I think the KEY to all of this is to base your meals around protein and mostly whole foods. Get some veggies and some carbs and you're nice and full and happy!      Other options based on preferences! *Halibut or salmon -always wild caught  *Canned tuna or chicken  *Flax seeds and chia seeds  *Protein powders!      Take this list with you to the grocery store!   XO Lindsay

Episode Description In this episode of the Fly Fishing Insider podcast, host Christian Bacasa interviews Jeffrey Farladue, a guide from Rainbow River Lodge in Bristol Bay, Alaska. They discuss the importance of guides learning from their clients and the value of humility in guiding. They also explore the seasonal aspects of fly fishing in Alaska and how different seasons affect fish feeding tactics. In this conversation, Jeffrey Falardeau discusses various aspects of fishing in Alaska, specifically at Rainbow Lodge. He talks about the migration patterns of fish and how they follow food sources. He also highlights the diverse fishing program at Rainbow Lodge, which offers a variety of fishing options. Jeffrey emphasizes the importance of the overall experience for guests and the flexibility to cater to their preferences. He explains the seasonal changes in fishing techniques, including the transition to bead fishing. Jeffrey shares his personal preference for halibut as his favorite fish to eat. Lastly, he emphasizes the sense of family and community at Rainbow Lodge. Takeaways Guides can learn valuable information from their clients, regardless of their level of experience. Humility is an important trait for guides, as they don't know everything and can benefit from the knowledge and expertise of their clients. Understanding the seasonal aspects of fly fishing in Alaska is crucial for success, as different seasons bring different feeding tactics for fish. Fish in Alaska follow food sources and migrate accordingly. Rainbow Lodge offers a diverse fishing program with a variety of fishing options. The overall experience is important, and guests can customize their fishing trips. Fishing techniques change throughout the season, including the transition to bead fishing. Halibut is Jeffrey's favorite fish to eat. Rainbow Lodge has a strong sense of family and community. Fly Fishing Insider Blog is taking off and I'm putting out tons of content weekly.  Join the Loyalty Club for updates and all kinds of discounts! www.ffipodcast.com The Fly Fisherman's Channel has become my favorite place lately. I work with them, so the podcast is on there now and without ads. What I like is that it is the most extensive collection of fly fishing-specific content on the web! Subscribe with my link and get 10% off your subscription by using code: FFIP10SPRING23 https://bit.ly/10PtsOffFlyFishermansChannel If you like the Fly Fisherman's Channel, it really helps cover the show's overhead. Anyone you share that link with can help. Thanks!!! A lot of you have been asking what I'm using these days. Specifically, I use products from these companies because they have been shown to last and be worth the money. They tend to last long and have good functionality. I'll try to add them to the podcasts from now on and keep the list up to date. Additionally, I'll be doing more reviews, but taking a look now is worthwhile. Grundéns Waders - https://bit.ly/grundénswaders  Simms Fishing - Packs, Boots, Accessories, Waders - https://bit.ly/simmsfishingmain Patagonia - Clothing, Shells, Packs - https://bit.ly/patagoniamainpage Gerber Gear - Fishing Tools, Nipper, Pliers - https://bit.ly/gerbergearfishing BD - Clothing, Jackets, Headlamps - https://bit.ly/bdmainpage Gryal 24 Oz Bottle - Water Purification - https://bit.ly/gryalwaterpurification

Gather 'round the table because it's a dinner party! Follow along this week as we watch the remaining cheftestants pair up and cook up a feast in the tiny kitchen of the Top Chef mansion. With an elite guest list, the chefs will have to show up and show out to take the win. Tune in to find out more!

Tom, Joey, Mick Heath of Finn Bay Lodge, and David Feucht of Duckworth get you ready for the final day of the Seattle Boat Show, and they get you ready for Costal Halibut with Dave Johnson of Kitsap Marine. 

Rune har spilt Suicide Squad: Kill the Justice League, og det er mulig en høne eller to må plukkes. Han har dessuten testet en rykende fersk demo av stop motion-spillet Harold Halibut.Palworld har på sin side nå rundet ufattelige 19 millioner millioner spillere på under to uker, og én av dem er Nick. I ukens episode får du høre hva han synes om spillet, og Karl har dessuten fått flere inntrykk selv i uken som har gått.Vi går naturligvis også gjennom nyhetene fra Sonys State of Play på onsdag, der vi blant annet fikk en helt ko-ko trailer fra Death Stranding 2, Karl hvinte henrykt over Sonic X Shadow: Generations, vi fikk gameplay fra Judas, ny trailer fra Dragon's Dogma 2 og mye mer.Og så får du høre hvor glad Nick blir da det viser seg at Rune har sett en anime-serie han liker veldig godt.Spalter:00:00:00 Velkommen til episode 45100:06:14 Level Ups spilleliste – Suicide Squad, Harold Halibut, Enshrouded og Palworld00:39:04 Ukens anbefaling00:48:58 Nyheter01:44:15 Spørsmål og svar

This episode we get to talk with the guys about Sea Bass, Calico ,Halibut ,Poop Stories , Beer and Fishing . Check out Vikingheads @https://vikingheads.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's show is a roundup episode of some newly available Steam demos. Namely: Beastieball, Helskate, Harold Halibut, and The Cub. In the roundup: the Immortality Design Works book, and Prince of Persia - The Lost Crown. And as always, many thanks to the show's 59 patrons! If you'd like to join them in supporting the show on Patreon, you can do so from $1 per month at http://patreon.com/gaminginthewild. Patrons get access to a catalogue of bonus episodes, and an invite to the show's lovely Discord community. You can also send a one-off tip via Ko-Fi at http://ko-fi.com/gaminginthewild.  All proceeds go into the podcast, covering things like equipment, games, music, editing apps, and so forth. I really appreciate the support, it helps make the show better. If you enjoy the show, you can come say hi on Twitter, Instagram, YouTube and Twitch - find all the links at http://gaminginthewild.com. And check out this Steam curator page made by podcast supporter DovetailTrue: https://store.steampowered.com/curator/43457463-Gaming-in-the-Wild-%2528unofficial%2529/   Thanks for listening!

Welcome back to the SpearFactor Spearfishing Podcast. Today's guest is Axel Schüller from Arctic Spearfishing. Axel's operation is based out of Norway where he targets local fish species such as monster Halibut. We talk a lot about spearfishing in Norway and what to expect if take a trip there. Cold water and monster Halibut await you. Axel and I discussed the specifics of hunting Halibut from techniques to gear. Thank you again Axel and I hope enjoy the episode! Contact Axel at: IG @arcticspearfishing or www.arcticspearfishing.com  . . Take a Spearfishing Course Online https://waypointtv.com/watch/spear-factor-spearfishing-101-course Or at  www.spearfishingmentor.com This podcast is a part of the Waypoint TV Podcast Network. Waypoint is the ultimate outdoor network featuring streaming of full-length fishing and hunting television shows, short films and instructional content, a social media network, Podcast Network. Waypoint is available on Roku, Samsung Smart TV, Amazon Fire TV, Apple TV, Chromecast, Android TV, IoS devices, Android Devices and at www.waypointtv.com all for FREE! Join the Waypoint Army by following them on Instagram at the following accounts @waypointtv @waypointfish @waypointhunt @waypointpodcasts Need Gear? Checkout Neptonics products at: Neptonics Spearfishing and Freediving SAVE 10% at checkout with Spearfactor10 code.   Follow Neptonics at @neptonics_worldwide   If you are interest in more information about spearfishing or want to take a spearfishing course, visit: Online Spearfishing Courses www.Spearfishingmentor.com SpearFactor Spearfishing Podcast www.spearfactor.com         ​ Freedive Recovery Vest Discount 10% Discount for Sens07vest at PROVITATEC Put in promo code: SPEARFACTOR10 ​ Discounts & Sponsors include: 1. Ted Harty's Freediving Safety Promo: spearfactor for 15% discount                                               CHECK OUT HIS WEBSITES AND SIGN UP FOR A FREE ONLINE CLASS!!!!! 2. Akaso Cameras %15 off 3. Kimera spearfishing Promo: SpearFactor for 5% off. 4. Hotrod Spearguns Promo: spearfactor22 for 10% off. 5. OneDrop Spearfishing   Did you enjoy this?  If so, please share this podcast with your friends! Thanks for listening and be sure to follow SpearFactor at: Follow Spearfactor: Instagram @the_spearfactor, Facebook Spearfactor Group, YouTube, and Reddit.   If you would like to support the show?  Go to the supporter page at https://www.patreon.com/the_spearfactor Learn more about your ad choices. Visit megaphone.fm/adchoices

Tom and Joey are back in studio following the Everett Coho Derby, they look at all the local October opportunities, and they are joined by Dave Johnson to run down all the Salmon and Halibut Quota news. 

We answer a few questions from our listeners and talk about our Halibut cook before getting to the brisket.  Tips for the best brisket begins with purchasing a whole packer cryovac three weeks before you intend to smoke it.  Place it, unopened, in your refrigerator and leave it alone for three to four weeks.  Smoke it at 275 indirect for the first four hours and then wrap and place a probe in the flat.  Bring temperature of meat up to 205 and then test for probe tender.  Let it rest for an hour or two before slicing.  Do not worry about trimming.   Send questions and comments to blindgrilling@gmail.com or info@blindgrilling.com Check out our website at blindgrilling.com  Subscribe to our You Tube channel at: youtube.com/blindgrilling Like us on Facebook at: www.facebook.com/blindgrilling Visit our sponsors: https://lanesbbq.com/ https://kickashbasket.com/?ref=MgW7rNTx If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777  Press 2, then 4 and then 28 for Blind Grilling Experience   

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On this episode of The Young Guides Podcast, Emily and Kyle break down their day spent on the Strait Crazy targeting halibut, salmon and rockfish with Captain Ray of Crazy Ray's Adventures. Crazy Ray's Adventures: https://crazyraysak.com/ Website: ⁠⁠⁠⁠⁠⁠https://theyoungguidespodcast.com⁠⁠⁠⁠⁠⁠ Alaska Rod Co.: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.alaskarodco.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Heather's Choice: Use our code "THEYOUNGGUIDES15" at checkout to save some dough (ha, punny) or follow our link at: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠lddy.no/12lzd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ShellART Studio: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.shellartstudio.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Slay J's: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.slayjtackle.com⁠⁠⁠⁠⁠⁠⁠⁠ NWTF South Sound Strutters: ⁠⁠⁠⁠⁠⁠⁠https://www.nwtf.org/chapters/south-sound-stutters-wa

Luke and Andrew announce the plans for next week's TBTL Zoom meetup and how you can participate. Also, Andrew learns a little more about the person who texted him a photo of expensive wine. And Bed, Bath and Beyond will live to see another day…sort of?

Interview with Dr Kelsea Albert Today's interview is with Dr Kelsea Albert, multiple world record holder, multiple time USA and World champion huntress and at her core, a frothing speara! Apart from her life saving medical work, she has a huge passion for sustainable hunting. She firmly believes in the value of "one shot - one kill" and has spent her life improving her craft to become an extremely effective hunter. Hear stories of how her husband asked her out on spearfishing dates, the perfect poke bowl, tales of her world record Seabass hunts and some new and unique ways to attract fish! Thanks so much for being on the show Kelsea, it's great to see someone so passionate about hunting! If you could take one thing out of this episode: treat your fish the same way you would a deer! Important times: 00:13 Intro 05:10 Welcome Dr Kelsea Albert! 08:20 Faroe Islands whale hunting 11:25 Spearfishing dates! 14:15 Growing up hunting & one shot one kill 21:40 Halibut & spearfishing tourism, competitions 29:30 Where does your day job and spearfishing cross over? 34:30 Hunting critics 39:35 What research have you done with freediving and spearfishing? 44:30 What is the perfect Poke bowl? Give us your recipe! 49:00 Practical advice for new spearos 54:45 How do I improve my aim? 01:01:40 Unique ways to attract fish! 01:04:55 Funniest moments while spearfishing 01:10:05 The perfect first date: spearfishing! 01:14:15 How can competitions improve their safety? 01:24:50 Local knowledge and sustainable hunting 01:29:05 Memorable hunts 01:37:55 California kelp forests, 01:44:10 What gear is in your dive bag? 01:54:40 Self-determination 01:58:25 Treat your fish like you would a deer 01:59:18 Outro   Listen in and subscribe on iOS or Android   Important Links     Noob Spearo Partners and Discount Codes . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) | 10% off for listeners with code: NOOBSPEARO | | ‘Spearo Dad' | ‘Girls with Gills' | ‘Jobfish Tribute' use the code SPEARO to get 20% off any course and the code NOOBSPEARO to get 40% off any and all courses! 28-day Freediving Transformation (CODE: NOOB28 for 15% off) | Equalization Masterclass – Roadmap to Frenzel | Free Courses | Freediving Safety Course | How to Take a 25-30% Bigger Breath! | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save $ . Listen to 99 Tips to Get Better at Spearfishing | Wickedly tough and well thought out gear! Check out the legendary

Tom and Joey dive into the Puget Sound anti-hatchery lawsuit controversy, and they look at the Halibut opener with Mikey Lawrence of Big Salmon Resort. See omnystudio.com/listener for privacy information.

Today, we sit down with the talented Jonathan Baba, who is a Sr. Vice President for LMI-  A consultancy dedicated to powering a future-ready, high-performing government, drawing from expertise in digital and analytic solutions, logistics, and management advisory services.   Jonathan is a retired Deloitte partner who spent nearly 19 years in their Defense practice.However, today's conversation is about Jonathan, the dad.  Today's discussion only happens through the kind introduction by Alex Hein, the Co-Founder & CEO of GridIron IT.  This episode has so much wisdom of life experience for us dads to draw and learn from.  Jonathan is a huge Syracuse fan (hear that, Doug Smith?), a father of three, and happily married to his college sweetheart.  Faith and family are the core foundation that built Jonathan's fantastic family.  His parents were very involved and active in his life, which gave him the vision to provide the same experience for his boys.  Instilling a work ethic was extremely important in his household, making Sunday dinners a must.  One of the coolest parts of our episode was learning about the individual trips he would take each son on when they were 16. During these trips, he found that his boys would grow and their relationships would be strengthened. They would get outdoors and experience what nature has to offer us.    Some of the core values that he and his wife drove as non-negotiables were:Respect for othersBe Kind, alwaysFaithJonathan and his wife also did a fantastic job ensuring his boys would always treat women respectfully.  Always.  You can find him on Linked In or through the show notes linked above to learn more about Jonathan.Catch Sitka Sport Fishing At Catch Sitka, Issam and team provide an amazing fishing experience with Halibut, Salmon and more!Established in 2006, Acme Homes WA One of the most value-based home builders in the state of Washington! Go Check them out!Please don't forget to leave us a review wherever you consume your podcasts! Please help us get more dads to listen weekly and become the ultimate leader of their homes!

Interview with Øystein Sundland Today's interview is with Øystein Sundland from the Havkontoret Norwegian Spearfishing Podcast and we talk all things Norway spearfishing! If Norway wasn't on your bucket list for spearfishing destinations, now it will be! Cold water, big fish, bigger sharks, night diving and some amazing scenery for when you surface, Norway is a semi-hidden gem in the spearfishing world! Hear some stories and get info from a local Norwegian spearo about the spearfishing in Norway, what gear you need and what fish you can expect to encounter. Øystein runs a , if you speak the language then here is an amazing resource for you! Have you been diving in Norway? Let us know your experience in the comments!   Important times: 00:13 Intro 05:25 Welcome Øystein! 07:50 Tell us about the Havkontoret podcast and how you started spearfishing 11:45 What is the vision for your podcast? 13:30 Norwegian fish farms 17:15 What is the spearfishing scene in Norway like? 18:55 Dill and Scallop pasta 22:30 Halibut! What is it like hunting them? 27:40 Massive Monkfish on little Christmas eve: how to hunt and cook Monkfish 36:45 Your family has some freediving and fishing history 40:50 The spearo lifestyle 44:55 Hunting using the tidal currents 49:30 Keeping spearfishing spots secret 50:25 You have some awesome podcast guests - the Turbot King! And other fish species to hunt in Norway 54:30 How to spearfish in Norway 56:40 Spearfishing Coalfish 01:00:20 What wetsuit are you wearing? 01:01:30 Diving in fjords 01:03:15 Norway spearfishing regulations and licenses 01:10:50 What's in your gear bag? 01:12:15 Rig line, float and flag 01:16:15 Do you have fishing competition from line fisherman? 01:18:55 Scary stuff 01:20:30 Buddy diving vs diving alone 01:25:40 Funny stuff 01:28:05 Getting caught in the current 01:30:40 Spearo Q&A 01:33:30 Thanks for being on the show! Where can people find you? 01:36:20 Outro   Listen in and subscribe on iOS or Android   Important Links     Noob Spearo Partners and Discount Codes . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 | 10% off for listeners with code: NOOBSPEARO | | ‘Spearo Dad' | ‘Girls with Gills' | ‘Jobfish Tribute' | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) use the code SPEARO to get 20% off any course and the code NOOBSPEARO to get 40% off any and all courses! Use the code NOOBSPEARO to save $25 on the full Penetrator Spearfishing Fin Range . 28-day Freediving Transformation (CODE: NOOB28 for 15% off) | Equalization Masterclass – Roadmap to Frenzel | Free Courses | Freediving Safety Course | How to Take a 25-30% Bigger Breath! | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save $ Subscribe to the best spearfishing magazine in the world. International subscription available! . Listen to 99 Tips to Get Better at Spearfishing | Wickedly tough and well thought out gear! Check out the legendary