EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

How surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera of the Vintage Cafe, Montgomery, Alabama, joins us to detail the incredible achievement made by some brilliant chefpreneurs at redesigning and revitalizing a neighborhood using hydroponic container farming methods (system sold by Freight Farms). By layering in different climate and lighting controls in an indoor environment, it enables plants and crops to grow anytime and anywhere in the world. Listen in for some fantastic tips and strategies to harvesting crops and plants internally, turning your craziest dreams into reality, and producing fresh ready to eat food anywhere. This episode of the EATYALL Podcast has been sponsored by Sweet Grown Alabama, a non-profit organization that enhances Alabama farmers' marketing opportunities by connecting retailers, restaurants & consumers to Alabama-grown foods. Sneak peek:

• Eric and his restaurant team runs the gamut and changes their menu with the seasons. [01:44]
• How did they manage to transform a bank into a cafe? [03:23]
• Learn about the hydroponic container farming method from Freight Farms [04:32]
• Eric talks about harvesting the root system. [08:58]
• Bibb lettuce seeds can be harvested after five weeks and stored for several weeks after that. [11:27]
• How they turned their crazy farming idea into reality! [15:18]
• Eric shares his first food memory. [20:21]
• In the shipping container they have, it's all LED lights. These plants can only absorb the red light and blue light. [17:55 ]
• Join Andy and Eric for EATYALL’s infamous Lightning Round! [20:21]

Connect with our guests and partners: Chef Eric Rivera- https://www.ericriveracooks.com  Freight Farms - https://www.freightfarms.com  Vintage Cafe - https://www.vintagecafemgm.com/about  Vintage Year - https://www.vymgm.com  Sweet Grown Alabama- https://www.sweetgrownalabama.org  Connect with Us https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

The uniquely sweet and buttery pecans are such a delight to binge on. But wait, what if I tell you that these can also help you keep away from a zillion diseases?

This week, Andy and Marianna visit the Lamar Pecan Farm in Hawkinsville, Georgia, and are joined in by RG Lamar (owner at Lamar Pecan Co. and President of Stuckey’s) and Chef Robbie Nicolaisen (Executive Chef at The Hound in Auburn, Alabama) to explore everything that connects with Georgia Grown pecans - harvest, storage and the industry as a whole.

Join them on the episode as they discuss the different sizes and varieties of Georgia Grown pecans and nutritional factors relating to the nut, how to cook them in a microwave, Stuckey’s famous Pecan Log Roll Beer, and all about managing the pecan farm in a fun learning tour!

Sneak-peak:

• Georgia Pecans taste a lot better when stored properly.
• Learn how at the farm the dark-colored nut is stored properly without refrigeration even.
• Know the nutritional advantages of pecans. The pecan is one of the best for a KETO diet!
• Learn how to cook pecans in a microwave.
• Know everything about the Pecan Log Roll Beer and how RG became the President of Stuckeys as he shares his background story with us.
• International chefs are chomping at the bit to get these Georgia Grown pecans; learn why!
• Sit back and enjoy another fun lightning round at EATYALL as the guests answer some quick and enjoyable questions from Andy!

Connect with the guests Website: https://www.frontporchpecans.com  https://www.lamarpecan.com  https://www.thehound-auburn.com 

LinkedIn:

RG Lamar- https://www.linkedin.com/in/rg-lamar-67604355  Chef Robbie- https://www.linkedin.com/in/robbienicolaisen 

Facebook:

RG Lamar https://facebook.com/lamarpecancompany    

Instagram

Chef Robbie- https://www.instagram.com/crnicolaisen 

Connect with Us https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

It’s so delightful to see some farm businesses today take up the best practices for their farms to come up with products of matchless taste and quality. Chefs and consumers have both created a trend for digging out the right mix of ingredients and flavor to serve delicious food every time while also educating themselves on where they come from so that they are accountable to their customers and are ready to give them answers when asked! This should definitely take us to a point of notable understanding that says, flavor and nutrition go hand in hand.

In a fun episode today, meet Mexico City native and award-winning chef Paco Garcia of Con Huevos and farmers Ronnie and Clara Patton of Wildcat Mountain Cheese, a family-owned and operated dairy and farmstead cheese producing farm in East Bernstadt, Kentucky, as we discuss cheese, their farm, the pandemic and how it’s changed the way we buy and sell, and also the processes that go behind making exceptional quality dairy products. Join us as we tour the farm and explore the wide variety of mouth-watering pasteurized cheeses they serve, including Colby, Gouda; a line of Cheddars: white cheddar, traditional cheddar, and garlic pepper cheddar; and fresh cheese curds. While we bring to you this tasty treat of an experience, you couldn’t leave not acknowledging their incredible dedication to the profession!

This episode of the EATYALL Podcast is sponsored by The Dairy Alliance, a nonprofit organization funded by dairy farm families of the Southeast to promote dairy foods and knowledge about the dairy industry.

Sneak-peek:

• Ronnie discusses “third cutting” of hay. Talking of the hay he got clipped, he says that it is the hay “that makes cheese”.
• He says, “I can affect the taste of the cheese more in the field than she can in the plant”, while making us understand the huge importance of properly feeding cattle. We also learn how to feed whey to hogs and parallelly use it as fertilizer.
• Paco says that while a lot of people buy cheese, it really doesn’t amount to any taste for most of them. We also discuss why some are afraid to eat meat or cheese.
• Aged cheese has almost zero lactose. The cheddar cheese was the first they made at the farm. It has its origins in Somerset, England.
• Ronnie shares his experience stirring curds at 2:30 am in the morning for the market opened that day. He shares how they finished working at 4am, made it to the market and happened to sell all of them!
• Know the family’s experience making cheese for 6 years. They sell 7 different kinds of cheese today and offer 14 different flavors!
• Learn the nature of the cheese varieties and how the cheddar cheese gets better with age.
• Clara has her way of naming their cheese- know how she named their community cheese “Victory”.
• Clara and Ronnie talk about the big change in the way people are buying and procuring their foods today, this being the impact of the pandemic, and how it’s created a little bit more demand for their local products and local retail stores.
• Our guests answer some fun and quick questions in EATYALL’s infamous Lightning Round!

Connect with our guests:

Websites: Chef Paco Garcia- https://www.linkedin.com/in/paco-garc%C3%ADa-911823a5 

Ronnie and Clara Patton, farmers at Wildcat Mountain Cheese-   https://wildcatmountaincheese.com  https://www.facebook.com/wildcatmountaincheesellc  https://www.instagram.com/wildcatmountaincheese  https://www.linkedin.com/in/clara-patton-91b4b211a 

The Dairy Alliance- https://thedairyalliance.com 

Connect with Us:

https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

Isn’t it fascinating to think of why the flavor of beef changes from farm to farm or region to region? Trust us when we say that it’s equally fascinating to get to know life at a beef farm. It’s quite a labor of love working tirelessly for 365 days a year! And when you learn the commitment a young future farmer shows towards the profession, who at age 10 is already working in the family business, learning the art and science of farming and showing 4-H animals, that’s when you see how the next generation is prepared for an eventual succession plan! In Part 2 of the Kentucky Beef Farms tour, chefs Philip Cronin, Michael Kraft, and Spencer Searles turn guest hosts for our show! The mobile chef panel interviews the Chunglo family to hear how they’re building their beef cattle herd and what sorts of things they are doing to sustain and build their land. Listen in as Adam Chunglo, his wife Elizabeth, son Seth, daughter Emily and Katelyn Hawkins from the KY Beef Council share their knowledge of beef farming and their process of identifying and tagging each cow, while also recollecting their journey into beef farming, their finances then and now and a lot of interesting strategies they’ve devised over the years. Listen in to get unmatchable tips and tricks to scale better with beef farming! Plus hear from the chefs while dining at Jeff Ruby’s Steakhouse to understand what they learned that will go back to the restaurant kitchen with them.

Sneak-peek:

• Know how the Chunglo family started their journey to take it to where it stands today- started with 3 pastures, now they own 12 and also practice rotational grazing of cattle.
• Adam calls it a “superpower” for cows to be able to convert grass into meat- learn how he works towards keeping his cows fat and happy.
• Learn more about the Sudan grass- the temperature and moisture conditions favoring its growth, how they show visible growth and prove to be good for the cattle.
• Adam recollects one of his Easter memories with his grandmother- a fun “steak” experience you could look out for!
• Young Seth Chunglo, their 10 year old son explains how they track their cows on the farm and tag them to look out for their year of birth and birth order!
• Andy and Marianna go to downtown Lexington at the fabulous Jeff Ruby's Steakhouse where they visit the chefs over a steak dinner and recap their day touring two Kentucky Beef cattle operations - what they saw and learned there!
• Our Chef hosts answer some fun and quick questions from Andy during the infamous EATYALL Lightning Round.

Connect with our guests:

Websites: Chef Philip Cronin - https://www.jeffruby.com/louisville  Chef Michael Krafft - https://www.culinary-science.com/our-team  Adam Chunglo - https://www.facebook.com/adam.chunglo  Kentucky Beef Council- https://www.kybeef.com 

Connect with Us:

https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

At EATYALL, every episode is a gateway to better ingredients. This week, we are going to jump into a little different style format than last week. Join us as we walk around Sherwood Acres beef farm in LaGrange, Kentucky, visit the barn and dive into a fun experience knowing how Kentucky beef is raised. We’ll learn more about the Belted Galloway, a traditional Scottish breed of beef cattle, which came into the US back in the 50s.

We’re joined on the farm by Chefs Philip Cronin (chef at Jeff Ruby’s Steakhouse in Lexington, KY and co-owner of Kismet) with Chef Michael Krafft and Chef Spencer Searles as well as Jon Bednarski owner and farmer at Sherwood Acres and Katelyn Hawkins from the Kentucky Beef Council. The chefs learned you cannot put marbling on a carcass in a few months’ time. Energy and nutrition of the animals are definitely things you need to have a constant eye on for optimal marbling, flavor and nutrition! There are plenty of different things that need attention when working at a beef farm to keep the animals healthy and happy including monitoring of farm temperature and climate changes, grazing patterns of the animal and carcass quality. Listen in as we dive into the world of beef cattle, understand their needs and habits, while also taking a look at how the farmers work to bring us a better beef product despite changing market needs and value!

This episode of the EATYALL Podcast is made possible through a partnership with the Kentucky Beef Council, an organization working for the cattle producers of Kentucky in areas of promotion, education and research.

Sneak-peek:

• Get to know Farmer Jon Bednarski, his life and how he started off as a beef farmer. His dad was a meat cutter. He discusses how he could use the experience in the future.
• Katelyn is all praise for Jon’s dedication towards the farm, saying, “Not all of them are as diligent and thoughtful.”
• Know why Kentucky and its Extension programs are unique.
• Learn how, at Sherwood Acres, they test, store and manage hay for optimal nutrition and succeed at generating very little waste!
• Know how natural hot dogs are made! These don’t look pink, and that's because there's no color in there, no nitrates or nitrites. And it's the taste of beef.
• Have you known how carcasses are valued by buyers? Get to know the process by tuning in to the complete episode!
• Jon shares his opportunity to be at Oakland County Farmers Market, being able to talk to consumers about beef and getting to hear all of the stories good or bad that they see on social media or national TV and being able to answer those questions.
• Jon answers some fun and quick questions from Andy during the infamous EATYALL Lightning Round.

Connect with our guests:

Websites: Chef Philip Cronin - https://www.jeffruby.com/louisville https://www.facebook.com/KismetKY Chef Michael Krafft - https://www.culinary-science.com/our-team Jon Berdnaski, Farmer at Sherwood Acres - https://sherwoodacresbeef.com Kentucky Beef Council - https://www.kybeef.com 

Connect with Us:

https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

Do you realize that behind mouth watering ice cream and butter goes around the clock work by dairy farmers who have to cater to the milking cows and their requirements while also keeping the farm clean and habitable. More intimidating could be the fact that there’s less than 40,000 dairy farms left in the United States now, less than a half a percent of our population! 

The vast and beautiful Richlands Dairy Farm in Blackstone, Virginia is over 270 years old, making it a little older than the country! Thanks to TikTok and its incredible power to bring likemind people together, Richlands Dairy Farm has brought exposure to the plight of family dairy farms. This multi-generational family farm has captured the hearts of more than a 

hundred thousand people on TikTok to date, and they continue to draw people to the farm for its exceptional cleanliness and unmatchable care given to the animals there. 

Join Andy in today’s episode as he interviews Coley Drinkwater and her brother T. R. Jones, from the family behind Richlands Dairy Farm. Coley shares their family’s journey to invest in a creamery to save the family farm, and T. R. expounds on his roller-coaster journey, making known the struggle and sweat that went into the making of the creamery. He also talks about the unanticipated surge in the number of followers they witnessed on their social media accounts and how he keeps positivity alive in the unprecedented times of today! 

Sneak Peek: 

• Coley and T.R. 's grandfather named the farm “Richlands” after his time in Richlands, Virginia, and started to convert it to a dairy. [2:16] 
• The day after they built it, their main housing barn on the dairy farm blew down and collapsed! - “We got into panic mode, had to shift a lot of things, trying to survive, trying to make it work the same time” [4:46] 
• T.R. talks about starting a TikTok account and the need to connect to positive people that led him into doing that. [10:31] 
• “Mom talk” and the extraordinary hard work that goes behind managing a dairy farm. [12:03] 
• The incredible support that they received via TikTok and how it helped them stay hopeful in the difficult times of today. [15:28] 
• T. R. talks about bullying that happens with TikTok and how you can manage it in a fun way. [22:43] 
• T. R. talks of the organizations and societies that are against livestock rearing and why it’s important to respect individual opinions. [23:41] 
• Join the duo in EATYALL’s lightning round! [27:32] 

Reference Links: 

The Dairy Alliance: https://thedairyalliance.com/ 

Richlands Dairy Farm: http://richlandscreamery.com/ 

Connect with Richlands Dairy Farm online: 

LinkedIn: https://www.linkedin.com/company/richlands-dairy-farm 

Facebook: https://www.facebook.com/richlands.dairyfarm/ 

Instagram: https://www.instagram.com/richlandsdairyfarm/ 

TikTok: https://www.tiktok.com/@tr_jones7 

Connect with Us: 

https://eatyall.com/ 

https://findfamilyfarms.com/ 

Instagram - https://instagram.com/letseatyall 

Facebook - https://facebook.com/letseatyall 

Twitter - https://twitter.com/letseatyall 

LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

In an engaging episode, meet Chef Kisha Moore, solopreneur, owner and head chef at Hummingbird Macarons & Desserts, who joins us on location at Richlands Dairy Farm in Blackstone, VA. with her team. This powerhouse of a woman serves up delicate and oh-so-delicious French macarons in harmonizing flavors like Rosewater, Black Pepper Raspberry and Peanut Butter Maple Bacon and has been nationally recognized as a “Top Female Leader Making Moves in the Southeast” by Ladders. With over 20 years of experience in the culinary field, this passionate entrepreneur has loads to offer on getting off the ground with your business and leading a team well! Join Andy and Kisha on the show today, as they talk dairy, honey, toasted almonds, walnuts, pecans, dried cherries, fresh strawberries and elderflower mousseline! Kisha also shares her dig for the best honey, dealing with unexpected ingredient price hikes, business amid COVID, and also the wonderful bond she’s developed with her team and how she’s accomplished that result - and learn how to do this for yourself, too. Sneak Peek:

• Kisha discusses her annual budget for ingredients, saying, “You can control costs very differently than you can when you have a restaurant.” [3:44] 
• Kisha shares the recipe for her mouth-watering ice-cream sandwiches! [6:27] 
• Kisha’s visit to the Richland Farms left her with a greater appreciation of the process of a dairy farm and how they take care of the animals. [8:50] 
• Talking honey - Kisha on her search for “the liquid gold.” [11:13] 
• Kisha shares her “devastating losses” and explains how to navigate business ups and downs. [18:05] 
• Kisha is a soaring solopreneur and talks of the wonderful support her team offers.  [19:57] 
• Kisha answers some fun and quick questions from Andy during the infamous EATYALL Lightning Round. [23:57]
• Finally, Kisha explains why Oprah Winfrey is her "role-model." [25:11] 

Reference Links:The Dairy Alliance: https://thedairyalliance.com Richlands Dairy Farm: http://richlandscreamery.com Find Family Farms:

-Website: https://findfamilyfarms.com-Facebook: https://facebook.com/findfamilyfarms -Instagram: https://www.instagram.com/findfamilyfarms 

Connect with Kisha:Website: http://www.hummingbirdmacarons.com LinkedIn: https://www.linkedin.com/in/kisha-moore-3b566ab Facebook: https://www.facebook.com/hummingbirdMacarons Instagram: https://www.instagram.com/hummingbirdmacarons 

Connect with Us https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

In a fun conversation today, meet Chef Jason Arbusto, a world- traveler, wanna-be dancer, visionary, cook, experimenter and mastermind. He has trained under the best chefs in Paris, Monaco and Las Vegas and has brought his specialized cooking style back home in Virginia after working abroad in France for more than 8 years. He is currently the Culinary Director at Craddock Terry Hotel including the award-winning Shoemaker’s Restaurant and Waterstone Pizza in Lynchburg. A man of grit and vision, Jason's culinary creativity has taken him high up above in the competitive world of cooking today.

You may visualize a dairy farm to be a stinky, tattered, dirty place one doesn’t look forward to stepping into. That vision is set aside when you visit Richlands Dairy Farm in Blackstone, Virginia to find it was all bluff imagination. Yes! Listen in as Jason expounds on this multi-generational family farm and the phenomenal pampering and care given to their dairy cows in this clean environment.

Also, take a tour of the wonderful places Jason has lived and worked as he describes the fulfilling journey he's made out of life - and discover just how accessible this path may be to you, too. 

Sneak-Peek: 

• Jason shares his upbringing on the Cape [2:13] 
• He was awestruck on his visit to a creamery and says, "I swear the daycare my daughter went to for a while was not as clean as that.” [5:29] 
• On choosing this career for his absolute love for food and travel [16:15] 
• "When you're young and you're stupid, you'll do almost anything." Jason shares his quick and crazy decision to move to France soon after graduation. [17:41] 
• Learning French in an airplane! [18:37] 
• Jason describes Lynchburg’s moniker as the number one city for Millennials. He shares digging himself into the cool community and working with a local slaughterhouse there (their beef tenderloin was blind taste tested for the Presidential Inaugural dinner!). [24:24] 
• Jason answers some fun and quick questions from Andy during the infamous EATYALL Lightning Round. [29:00] 
• Finally, the all-worthy reasons Jason calls his dad his "role-model". [30:09] 

Reference Links: 

The Dairy Alliance: https://thedairyalliance.com/  

Richlands Dairy Farm: http://richlandscreamery.com/  

Find Family Farms: 

-Website: https://findfamilyfarms.com 

-Facebook: https://facebook.com/findfamilyfarms/

-Instagram: https://www.instagram.com/findfamilyfarms/

Belay Solutions: https://belaysolutions.com/  

Storybrand: https://storybrand.com/  

Connect with Jason: 

Websites: http://jasonarbusto.com/  

https://arbustofoodgroup.com/  

LinkedIn:

https://www.linkedin.com/in/jason-arbusto-1536836  

Twitter: https://twitter.com/arbustojason/

Instagram: https://www.instagram.com/jasonarbusto/

Connect with Us: 

https://eatyall.com/  

https://findfamilyfarms.com/  

Instagram - https://instagram.com/letseatyall 

Facebook - https://facebook.com/letseatyall 

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall 

The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients.

EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

Have you ever experienced the “fully loaded Cadillac” of the nut world before?

Alex Willson of Sunnyland Farms and his family have built their business upon selling just that since 1948. Their high-quality nuts, dried fruits, and gifts have been transforming chefs creations, office gifts, and the kitchens of home bakers for 3 generations.

To do this, they’ve had to separate themselves from the pack. With nuts, competition is everywhere: every grocery, Walmart, and corner store sells them. Yet as Alex explains, Sunnyland has been able to differentiate themselves in two critical ways, and it’s made all the difference.

This episode is chock full of insight and inspiration for pastry and savory chefs alike, as well as any farmer or producer wondering how to differentiate and grow their business and margins in commodity-driven industries.

Listen in to find out what’s shaking at Sunnyland Farms, learn more at www.Sunnylandfarms.com, and follow them on social media @sunnylandfarms.

After two and a half years of sourcing, planning, and experimenting with recipes, Rob Forster, Chand Harlow, and Thomas Alexander had developed a gin they loved.

But one question remained: If we distill it...will it sell?

With the major overhead costs that producers have to cover, that question is one that makes or breaks a business. In their case though, by the time they came to that question they believed with certainty that what they had made was bound to sell.

How could they be so sure? On this episode, co-founders Rob and Chand pull back the curtain and share all that went into their launch, and explain the method behind their certainty.

Chand and Rob recount their journey from corporate America back to their southern roots and going from an idea to successfully launching a distillery outside of Oxford MS.

The co-founders share their approach to recipe development and sourcing both locally and internationally while maintaining consistent quality, as well as how they leveraged local connections to launch their gin.

Listen in to hear their story, learn more about Wonderbird Spirits at www.Wonderbirdspirits.com, and follow them on social media at @wonderbirdspirits. 

Follow Eat Y'all on social media at @letseatyall, or connect with us at our website, at www.eatyall.com.