A Tiny Homestead

Tee’s Kitchen

Today I'm talking with Christi at Tee’s Kitchen.
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00:00You're listening to A Tiny Homestead, podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters and topics adjacent. I'm your host, Mary Lewis. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Christy at Tee's Kitchen in Louisiana. Good morning. How are you? Good morning. I'm doing well. Good. So what's the weather like in Louisiana this morning?  Oh, it's...
00:29Actually, it's raining. It's raining here, kind of humid, muggy, the typical Louisiana weather. Okay, well, it's like 35 degrees, I think, here in Minnesota and the sun is just pouring through the window. Oh, wow. I'm a little jealous. Yeah, so we're kind of on opposite ends of the spectrum, but that makes sense considering how far north I am and how far south you are.
00:56Okay, so did the obligatory weather report. This is a thing now. I do this on every episode  and tell me about yourself and what you do. Well, my name is Christy. I'm from South Louisiana, as far South as you can get. I'm married to my high school sweetheart  and we've been married for 20, 25 years.  And we have two, I'm a boy mom. We have two boys, an 18 year old  and a 10 year old.
01:24I'm an elementary teacher, so I currently teach third grade in the charter school system.  And I also have, I guess you could call it a business,  T's Kitchen,  which kind of started out as a,  I would bake from my home. slowly kind of got away from that lately because I've been so busy, but  now I mostly do, like as my side gig, I do social media. And so I do  cooking videos and.
01:52Sometimes I work with brands and so I enjoy that social media aspect of my life, which is more of a hobby, but sometimes I wish it would be my full-time job because I just love it so much.  Yeah, I'm discovering that  media content production is really fun. Who knew? It's so much fun.  Yeah, I mean, I'm not doing videos, but I'm definitely sharing my voice and other people's voices. And when I started it,
02:18I was really nervous and now I just sit down and like, hi, how the hell are you? Let's chat. Right. Me too. I was so nervous at first too. I wouldn't even show my face. Like I would just show my the food, you know, and then slowly I started showing myself and becoming more vulnerable and I feel like people really connect to that, you know. Well, I think your face is adorable. I watched a couple of your videos and you're really good at it. Well, thank you.  Yeah.  Okay.
02:45So we need to stretch this to half an hour about what you do. We're going to talk about your videos first. Your videos are really  good. Like  your diction when you talk, you are so clear, which is really helpful if there's actually like something you're trying to get across on how to do something. That's helpful.  And you're always smiling. Whether you want to be or not, you're always smiling. I think it's beautiful.  And some of your videos are funny, but
03:14a lot of them are just really interesting.  thanks. Wow, what a compliment.  you know, we're always  our own worst critic, you know, so  I don't sometimes it's funny to  see how other people's people, not people's other people perceive you, you know, so that's such a compliment. Thank you. You're welcome. And believe me,  I am always my worst critic.  I listened to the podcast back before I released them, obviously, to edit them.
03:42Some of them I'm like, I don't know about that one.  I'm not sure I want to put that one out.  And I wait, I wait like a couple of days and I sleep on it then I listen to it again.  I'm like, I don't know why I thought that was bad. It's fine. There's nothing wrong with that.  I know, I know. And sometimes, you know, whenever you think something is terrible, other people really connect to it. And I don't know if it's cause it's, you're a little more vulnerable. I don't know, but  some of the videos that I release and I'm like, the next day I'm thinking, Oh, I shouldn't have posted that.
04:11I get the most comments or the most private messages from people that were like, I'm so glad you shared that. I'm going through that too.  yeah.  Yeah. The episodes I  really get tweaked about when I'm doing this  is if somebody says something that makes me tear up and you can hear it in my voice, and I don't like hearing my voice like that.  Yeah. I'm like, that's a real reaction.  It's important that people realize that
04:41I'm human too, so. Right, right. Yeah. I've done my fair share of crying on social media.  I'm really glad that it's not video from mine because I have the worst ugly cry face you've ever seen. no, that's not going to ever be seen on a video on the internet if I can avoid it.  Okay. So are you in gumbo country? We are. We are.
05:10So where I am, I'm actually located in Vermillion Parish. We have parishes here.  And it's referred to as the most Cajun place on earth. So  and the food here is, I mean, everybody thinks of New Orleans and I love New Orleans. But when you think of Louisiana, you think of New Orleans and the food is just different here. It's  I think the food is much better here personally.  I don't know. That's just the.
05:38The people around here know how to cook and men and women equally that we,  they all cook, you know? Yeah. Is, is barbecue a big thing in Louisiana? Uh,  not,  I mean, we do barbecue. love it on Sun. Usually people will do it on Sundays, you know, when the weather's nice in the summertime,  um, not as much as we cook rice and gravy around here.  Um,  so yeah, barbecue.  I mean, people do it, but it's not.
06:08the most common thing here.  Okay. And I would say we do it, but we don't do it as well as other like Texas does it a little better, I think.  Okay, cool.  Um, you said, you said rice and gravy.  Um, my, one of my sons,  uh, came to visit like, I don't know, a year or so ago and he made sausage, gravy and biscuits. Ooh, yeah. And that's,  I hadn't ever really had it before.
06:36He put a metric ton of black pepper in it and I'm not a fan.  And so I really wanted to love it and I just couldn't get past the black pepper. And I ate like two bites and he was like, you don't like it. And I said, I think I do like it. I just think I would like it better if there wasn't as much black pepper in it.  And he was like, oh, that's eight years in the military for you. And I was like, yes, I'm sure you a lot of black pepper.  So like, I don't know, six months ago.
07:05I said, you know, I'd like to maybe try making my own sausage gravy and biscuits.  there's this sausage we get from a local store and I love it's breakfast sausage and it's really good. It's not peppery. It's not super sagey. It's just this really nice blend of seasonings.  Right. So we had a pound of that in freezer. was like, I'm going to try my hand at sausage gravy and biscuits. Yeah. That is my number one like favorite breakfast sausage. Yeah. I love that. like it. I like it for dinner.
07:35But anyway, made some and I used this this smokehouse maple seasoning in the gravy and some salt. And oh my God, I loved it. And my husband loved it. And the kid who still lives here loved it. And we just had that the other night for dinner. And I was like, I don't know why we don't have this more often. And then sweet and savory sounds good too, you know, love sweet and savory.
08:00And then after I ate dinner, I was sitting there on my phone doing something for the podcast and I was like, Oh, I know why we don't do this more often. Cause it's really heavy. Right. I was like once a month, every two months in the winter time. Awesome. And the summer, maybe not so much. So yeah, food is, I am so glad I'm talking with you this morning because food is such a gift and it's such a, it's such a thing that brings people together and everybody can relate to it.
08:30So when I saw your videos and what you do, was like, yeah, I to talk about food on Saturday morning. know. And that's why I think that's why I love to cook and I love to bake. And I think that's why. it does. It brings people together. I guess it's, and I always say this, like my husband and I laugh and we're like, food is our love language. It's how I show my love. Like that's instantly, if I want to make someone feel better, I cook for them. That's my way of showing I love them, you know?
08:59And  I've lost most of my family,  you know, now. And so  when I make their dishes or I make their recipe or certain things that I'll eat, it just takes me back and it reminds me of them. You know, so I think it does. It connects so many people together.  Yeah, absolutely. I actually told the story that is a representation of that for me  back months ago on the episode, but I will, I will shorten it and share it with you.  My mom's mom used to make.
09:27what she called Christmas candy every year. And she would make like peanut brittle and divinity and  buckeye candy and fudge and just stuff that she  would make. And she would send us like a 30 pound box of  Christmas candy  for Christmas.  And she had Alzheimer's or  whatever dementia, whatever they called it.  And she was no longer with us by the time I was,  oh,
09:5730? Might have been before I was 30. And I adored her. She was this little tiny lady and she loved everybody and she was a fantastic cook and she was fun. And she loved flowers, she loved peonies  and like she was just this sweet little lady.  And so  back about 15 years ago, I was like, I want to make grandma's candies and I want to send some to my  family for Christmas.
10:22Yeah, and I made grandma's candies. I didn't make all of them I didn't do peanut brittle because peanut burles kind of a pain in the butt Yeah, I didn't do divinity divinity is also a pain in the butt to me. did I did her little chocolate bonbon candies and I did Potato stick candy. I don't know if you know what that is. Yes Yeah, did that and some fudge and a couple other things and I sent my parents like a 40 pound box of candy
10:48and said, divide this up between you two and my sister and my brother and  your friends.  And they still had candy in the freezer  that following November.  Oh, wow.  But it was really, really neat using What a special thing.  Yeah. So I think that if you're raised in a family where someone in the family before you  makes a certain thing,
11:15It's really kind of fun and really kind of important to try making it. Yeah,  I agree. I agree because like I said, most of my family,  they were great cooks. Both of my grandmothers were amazing cooks.  My mom was a great cook. My dad didn't as  my dad worked, you know, away a lot.  So he didn't cook as much as my mom, but he had like the best fried chicken.  And to this day,  and that's
11:40kind of how T's Kitchen, like more the cooking side developed was because I wanted to preserve those memories. But, you know, once he passed away, it was kind of sudden and kind of traumatic. And I just, we realized like,  none of us actually watched him fry the chicken because I was inside helping my mom with the mashed potatoes or whatever.  And he was outside frying chicken and none of it, he never wrote his recipe down  and it just, we don't have it. And so I said, you know what, I'm gonna
12:09I'm going to video myself. I'm going to make sure like my husband and I have been loosely working on a family cookbook for a couple of years. And I'm like, I want my boys to have that. I want them to have those memories because, you know, I wish that I still had that.  still like my mom recently passed away  of dementia in October,  excuse me, September. And,  you know, there's things that  I'm like,  I wish I wish I knew how she made this or
12:39recipes that I can't find, you know,  because it's true. Like, and I guess that's why I love food and cooking so much. It involves all your senses, you know?  So it's like the most vivid memories revolve around food. So take, you know, once, when I have things that my mom made or my dad or my grandparents, it reminds me so much of them. So I want my boys to have those memories, you know? Yeah.
13:04Have you ever tried making something that you hadn't tried making before that really brought back memories and you're just standing there chopping vegetables crying? Oh, yeah  It happens to me often  especially recently, know, cuz cuz both my parents are gone, but Yeah,  so many things like and you know, I was scrolling through  Facebook yesterday or day before and  I was scrolling and I came across a
13:32I don't know you've ever had this, but it's like an apple salad. So it has apples, raisins, and maybe just mayonnaise, I think. my mom, I have not had that in, my mom used to make it when we were kids. And when I saw it, I'm like, I haven't had that in over almost 30 years. And it just instantly took me back, you know? And I'm like, okay, I have to make that. Yeah. I think it's called Waldorf salad. I Yeah. Okay. What I've had. But yeah, it has, and it has walnuts in it.
14:02Oh, okay. See, mom never put walnuts, probably because we didn't like nuts as kids.  And it was so good. And I guess the sweet and savory, I'm a big fan of sweet and savory, like I said, but  I was like, okay, I have to make that. But it instantly just took me back to my childhood.  Yeah. And you were saying you want to make sure that you have a family cookbook put together for your boys.  I've done that. I have actually made, I've done  the little binders with the pages and put the recipes in them.
14:30for my boys. I have a daughter, she's the oldest and I have three boys after her.  And my oldest boy  kept saying, kept calling or messaging or emailing and saying, how do you make this? How do you make that? Cause he remembers me making it.  And I finally was just like screw it. And I literally put together a binder with the recipes that I have and sent them, sent it to him for Christmas one year.  Oh, how nice.
14:56And he sort of kind of knew it was coming because I asked him what recipes he really liked from when he was growing up. And he got it and he called and he was like, thank you. Now I don't have to keep asking you all the time.  Like,  exactly. it's just, it's a, it's a really simple thing you can do for your kids. Yes. And they do appreciate it. Whether, whether they're like  really excited and
15:23Yay, thank you. This is amazing. Or if they're just like, thanks, you know, they appreciate it. Right. Yeah.  So, um,  I was at my mom's funeral and my, call them parent. It's my godfather. So my godfather, he's really shy and reserved. And he came sit next to me and he said, you know, I have some,  uh, he's probably trying to make me feel better. He said,  I have some recipes,  uh, from my mom, from my grandmother. And he said, would you like those?
15:52And I'm like,  of course, I mean, that's like gold to me. I'm like, yes. And he's like,  I need to get those to you. I'm going to get those to you. But I have a, think he said recipe cards or whatever, and I'm going to get those recipes to you.  We really still haven't connected to do it, but  I mean, it was like, okay,  instant, like my heart just burst, you know, like  that was his way of trying to comfort me. And he knew that  I loved food. And so I can't wait to get those recipes and, and start
16:21digging into that, which I'm kind of curious to get because my grandmother was actually legally blind.  someone else must have written those recipes for her. So I'm kind of anxious to get them and see what it's like, because most of the things that she cooked and are baked, she would just feel. would, know,  and she didn't measure really well. She used the coffee cup  to measure.  So it should be interesting.  so this brought up, I need to see about that.
16:49Yeah. when you,  if and when you get them,  make sure that you scan them and save them in your computer. Oh yeah. In case something happens, the actual hard copies, cause that would be terrible to lose those. Right. I know that's true. The other thing I was going to say for you and for the listeners is that  people don't live forever. We know this. So if you have, if you have things like  you want to know what your grandma's recipe for brownies is  or
17:19family history or any of that.  Ask now while they're still here. Yes, yes. I know. So on my dad's side of the family, his only living sibling is  he has a sister.  And I was telling my cousin the other day, said, you know, we really need to one day I sat down with her and we had coffee and I'll do we'll do that every now and then.  And she was just telling me all kind of information that I never knew about my my my family, you know, and
17:45I'm like, I need to go back though, because now I'm like, I'm 45. So my memory is not great. Um, and it's been a rough year for me. So I think that's having that's a little bit having to do with the memory loss, but I need to sit down with her. And she was like, of course I said, I'm going to bring a notebook and I'm going to write down all these facts because she just has, she's getting up in age though, and her health is not great. So I really need to do it soon, but, um, she is a wealth of information and she has a great memory. So.
18:15I I need to make it a point to sit and  write all that down because now I mean once  your family starts passing away, it's like I'm almost in a panic, you know,  I do know because my dad's mom passed away when he was two. He never knew his mom.  Oh,  and my grandpa was so madly in love  with my grandma that it just it just killed him that she died so young  and he never really talked about her.
18:44He just couldn't. And then he remarried.  And my mom, when my grandpa passed away, my mom went up and helped clean out his house and she found a box  of cards that had been sent to my dad's mom when my dad was a baby. And little notes about what a pretty baby Calvin was. Things like that. That were so precious to have.  So I do understand that
19:13you gotta ask the questions now. And we didn't have the opportunity to do that because  she was long gone by the time I was born.  But yeah, there's just, I mean, I have a whole extended family on that side of the family out there somewhere and I don't know how to get hold of any of them.  It's hard. It's really hard when you know there's that potential but there's just no way to make that connection. Right. Right.
19:41It's so important though, because that's, you memories are,  you know, you have to preserve those memories, especially, you know, as you now I appreciate things that, you know, at the time I thought were so insignificant. And now I just, I really, and I'll talk about this sometimes on, on my stories on  Instagram and Facebook,  like just little things will just, you think they were insignificant at the time, but it just triggers an instant memory, you know? Yeah.
20:09My youngest likes to make baked beans and my mom used to make Boston baked beans. And so when my youngest, who's 23 now, when he gets the beans out and he actually, he gets the bags of beans and he soaks the beans overnight and boils the beans to soften them and they make baked beans.  And when he makes it, he puts that molasses in there and all I can see is my mom  in her kitchen making Boston baked beans.  Right. Yes. It's like, dude.
20:39I'm so glad and so not glad that you like making these.  Exactly.  So, and the other thing that I really want to say is you guys cooking  is not as hard as you might think it is. No. And I feel like the first step  in cooking for anybody  is learning how to boil water because there are people who have burned a pan boiling water. Oh, wow.
21:07Yeah. Because they don't know. They don't know that they have to, you know,  watch for it to boil. Right. once it boils and you know, you know, sort of where that mark is,  you know, it takes about this many minutes for this big a pan.  And then you can move forward to like boiling eggs. So you have hard boiled eggs. And  the easiest way to make hard boiled eggs for me  is I put five eggs in a small saucepan and I cover them about an inch over the top of the eggs with water.
21:36And I bring that to a boil and then I let it boil for 10 minutes and then I shut it off. Oh yeah. That's how I do it. And if you can boil an egg to hard boiled for egg salad or deviled eggs or whatever, you have officially cooked something. Right. Right. So it's, not that hard. is, it is being able to follow directions, pay attention and then eat what you made. Yeah. And I think, you know, a lot of people are intimidated, but you just have to get started and
22:06you know, some of them,  when I receive compliments from people that say, oh, I didn't realize you make it look so easy. That's just like, that means the world to me because  I want people, I want it to look easy. want, I don't want people to be intimidated. You know, you nowadays, it's like, we have to, you have to learn how to cook for your family. You know,  um, it's, what brings people together. So you have to learn how to cook for your family. And  like you said, it doesn't have to be complicated. It can be so simple.  Um,
22:36But you just have to kind of take that first step, I guess, you know? Yes. And the most simple cooking is not any harder than reading the back of a microwave  dinner box that says, that says peel the plastic back,  put it in the microwave, set the timer for two minutes or whatever,  take it out, take the plastic off, put it back in for a minute. You have food.  If you can do that, you can cook. Right. Right.
23:03And I'm not trying to be snotty about this because I know that a lot of people just literally think they don't have time to cook. there are some people who may not have time to cook. They may have a full-time job that's 60 hours a week and have four kids at home who want to eat the minute you walk in the door. I get it. But you got to make time for yourself. And one of the most pleasurable things that I do for myself is cooking from scratch. Yeah, me too.
23:32I love it. And I think it's because it's  for me and I always say that it's  sort of like therapy for me. You know, when  I'm cooking, I'm not, you know, worried about anything else. It's kind of relaxing. I know it's not like that for everyone, but  it is for me. It's like therapy. Yeah. It puts you in this zone where you are focused on  one task. And when you're focused on one task, it's really hard to worry about other things. Yes.
23:59I love that part. really do. love the cooking zone.  Okay, so you're an elementary school teacher. Yes.  Yes. So do you talk about cooking and food with your students?  Not so much. I don't, um, some of my kids, like they'll note it, they'll, they'll figure out, I guess that I'm on social media, but I don't really advertise it. You know, I don't say too much about it.
24:24But  that is  something that I would like to somehow figure out how to incorporate more of. Like every now and then for years I've done, like for Mardi Gras, we'll do homemade  king cakes and I use, know, Pillsbury,  just the cinnamon rolls out of the can and I show them how to make a king cake and we've done that.
24:44You know, little things like that. Last year, I was, they asked me to be on the local news and I did like a cooking segment. And so I had to miss school for that. And when I came back, I guess the other teachers were talking about it and the kids were just like,  Ms. Christy, show us, you know, show us the videos. And so I did show them  those, but, and they were so excited to see their teacher on TV, you know? But I really, I don't, kind of, I've been, I've kept that.
25:10part of my life a little more private, you know,  but I do want to figure out a way to kind of incorporate more of that into the classroom if I can. Because it is an important skill and I don't think, you know, don't think nowadays I don't think they teach enough life skills at school.  They do not.  I guarantee you they do not. I I know that we don't, we just don't, you know.  Yeah, it would be nice if they did, but they don't.  So you were on TV. How was that for you? It was
25:39It was amazing and it was live TV. So I was very nervous at first, but  the host was just so he was great. so I just did, I'm trying to think of what it was. Oh, it was Valentine's Day treats for mom. was like a mother's day special. And so I had to come, you know, and I would sort of prepare the food.  I mean, it was quick things. They didn't have a kitchen. So I would just kind of show it was showing kids how to make little treats for their mom for Valentine's Day.
26:08And was so much fun. That sounds like a ball.  I would have  been nervous as a long-tailed cat in room full of rocking chairs. I hate being on camera.  But yeah, that does sound like a lot of fun. And you are so bubbly and so personable. I'm sure that it came across really great.  Well, thank you.  OK. Well, what's on the horizon for your cooking stuff in your  social media?
26:38Content creation thing you got going on.  Oh gosh, I don't know, you know  I'm just I'm at a point like I said, I've kind of  I wasn't as consistent this year just because of the hard year we had  with social media,  but I'm kind of in a good place where I'm just  I guess I'm a little bit more vulnerable and  Just being more authentic on social media. That's kind of my thing. Like I'm not one to
27:05follow the trends and that's probably why I don't grow as fast as other people. just not,  don't want to force anything. So if it's something that I'm not comfortable with, I don't really do it.  So I just kind of go off of, and most of the stuff that I film, it's truly what we're having for dinner. Like I film what we are cooking. And so it's not, don't plan content, I don't do any of that.  But  I would like to expand it.
27:33My goal, one of my goals is to teach a cooking class, whether it be online  or in person. I'd really love to do a kids cooking class. And I've been talking about this for a year and I just have not been able to make it happen because of location and all of that. So that is probably one of my goals that I really want to work on is starting that, like  doing some kind of cooking class.  Um, and I really would like to, you know, collaborate with more local Cajun.
28:01brands or businesses. love promoting local businesses.  there's actually  it hasn't been announced and we haven't really figured out all the details, but I do have  a collaboration and working opportunity with a new local business  that kind of like encompasses all of what Cajun food is all about. So I'm excited and I really hope that it pans out.  So I have that going on and  I don't know. just
28:29I'm just kind of, I've been praying about it and you know, cause I was stuck for the longest time and I've just been praying and saying, you know, just I trust in you and show me what I need to do. What is your purpose for me? know?  yeah. Okay. So I, I try to keep these to half an hour, but you just gave me another question to ask you.  Um, so I know very little about Cajun cooking. I, I know about, um,
28:56uh, Cajun blackened chicken and I'm not a fan, but that's because I've had it in Northern States. Who knows how it is when it's cooked the way it's supposed to be cooked.  So what makes Cajun food Cajun food? Is it a specific set of seasonings? What, what makes it Cajun?  Well, most Cajun dishes we, do have our own, um, they have cayenne pepper bits.  Most people think that Cajun food is spicy and I would say it's really not.  It's just got such a good.
29:25I don't know. It's got a good, it has a little bit of a spice, but it's, it's a great flavor. Um,  so I think first and foremost, if it's Cajun, it's gotta have the Cajun seasoning, which is usually like salt, cayenne. We don't use a ton of black pepper, but some, some Cajun seasonings do have it. Garlic. cook with a lot of garlic  and most dishes start with onions, bell pepper, celery, and people call it the Cajun Trinity. know? Miraflour, yes.
29:54So  it starts with that, but Cajun food is,  I would describe it as more country. Like people in this area were just poor and they lived off the land. know, like  my family, like my boys hunt, like we, hunt and they fish and it's, you know, we have a lot of seafood and you  know, we boil seafood, we boil crawfish, we boil crabs.  Like I said, most around here, everybody cooks rice and gravy.
30:24And that's basically like Cajun people would take their tough cuts of meat. They would brown it and they would throw in onions, bell pepper, celery, you know, or what really whatever they would have in their garden is what it would, they would use.  And you just braise it. You cook it low and slow for a long time and they serve it over rice because in this area, rice is a major crop and we have tons of rice farmers.  um, you know, it was a cheap way to just, okay, whatever cut of meat they had or seafood or whatever.
30:54you would just cook it in a gravy and it stretches the meal and it really, you you can just kind of cook it while you're cleaning or doing whatever, let it just cook on low  and serve it over rice and it stretches the meal and it just feeds a lot of people.  So I would say Cajun food is just humble country. We eat a lot of rice, a lot of seafood just because we have it available, a lot of wild game. We even eat alligator like.
31:21Just whatever is available. Like in my freezer currently, it's, I don't normally buy a whole lot of meat from the store, maybe chicken,  sometimes pork, but it's mostly a lot of wild game and a lot of seafood is what we have.  Very nice. I'm so jealous. spice is just, oh, it's amazing. Like there is nothing like it. And if it's done well, it's, you know,  it's really, really good.
31:46I'm so jealous of the seafood. grew up in Maine. I could eat seafood whenever I wanted to and I didn't like it. And now I'm an adult.  I like it, but I can't get my hands on good seafood in Minnesota. Gee, I wonder know, we're so spoiled. We're spoiled. And now I see people eating like  the imitation crab meat and I'm thinking,  don't get it. Like, why would you eat that when you have crabs available?  but. Because it's the same thing as people who eat Miracle Whip versus people who eat real mayo.
32:16Right. Yeah. think it's the same thing, but it is not the same thing. It's not.  It's not. And I guess we're spoiled. We're so spoiled because we're used to having crabs. I mean, we went and we caught crabs a couple of weekends ago and we had that. That's what we had. And it's like, most people would be so jealous of that. know. Me? Yes, me. I would be jealous of that. I am jealous of that.  So is gumbo like...
32:43I haven't really had it. it's kind of like a stew over rice. you serve it over rice, but it's a little thinner  than a stew. So  it starts off with a roux, you just, but you brown the roux really, really dark. Okay. And then you add the onions, bell pepper, celery, and then  you add enough water and your meat. Like around here, we do different, like everybody thinks that
33:11um you need okra and gumbo. Around here it's a little bit different. So we'll have a chicken and sausage gumbo or we'll have a shrimp and okra gumbo or we'll have a seafood gumbo.  You know sometimes we have okra in it sometimes we don't.  So yeah it's like the same flavor of a stew but it's a little more watery I would say. Okay.  And you just serve it with rice and then we always have potato salad with it.
33:39Oh man, you just got me. love potato salad. too. Summer's coming. Potato salad is our thing in the summer. So I'm looking forward to that first. Yeah. Brat and burger and potato salad and fresh cucumber from our garden. That'll happen in I know. I can't wait for the fresh vegetables.  Oh, I can't wait. My husband usually... I have a brown thumb.
34:02But I love when  he's got the green thumb and his garden is always amazing and I cannot wait for those fresh cucumbers and tomatoes.  Me either. I got four months to go, ma'am.  Oh my God.  Yeah, tomato. Good tomatoes in Minnesota in the wintertime.  Real hard to find.  I would think so, yeah.  Yeah. Yeah, there's a company I keep mentioning them and I need to let them know I keep mentioning them.
34:30But  they have  hot house tomatoes that they grow here in Minnesota in the big greenhouses.  And usually hot house tomatoes are not great.  These tomatoes are fantastic. They actually taste  almost like the ones we pull out of our garden in July and August. And I love this place. And so if I'm going to do like a bruschetta thing  with the basil and the,  can't talk,  the olive oil, balsamic vinegar,
34:59tomato, garlic, basil leaves,  and  mozzarella chopped up in it  on toast.  I'm going to get tomatoes from that company from the store because they are the best ones.  yeah, you definitely need to mention them.  Like you said, let them know you mentioned them.  Wow. Yeah, I talk about them a lot because they're the only game in town for a decent tomato in Minnesota right now.  All right, Kristy.
35:25Thank you so much for your time today. I pushed it to 35 minutes.  I'm okay with that though.  Thank you. you again. This was so much fun. I'm so, I'm so honored that you invited me. This was so much fun. I'm so glad you had time to chat with me.  You have a great weekend. Thank you. Same to you. All right. Bye. Bye.
 

Country Roads Farm

Today I'm talking with Danielle at Country Roads Farm. You can follow on Facebook as well.
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00:00After listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters, and topics adjacent. I'm your host, Mary Lewis. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Danielle  at  Country Roads Farm. That's it. Good morning, Danielle. How are you? Good morning. How are you, Mary? I'm good. I've got a really goopy voice.
00:26Right now, I don't know why, hopefully it'll clear itself up as we keep talking. It's that weather. Yeah. We got some real weather last night. We were supposed to get six to seven inches of snow, supposedly, but we live in the plains area of Minnesota. So the wind just blew and blew and blew and there's maybe an inch and a half on the ground out there. But the wind was really, really bad.  I mean, I had the fan on in my room and I could still hear the trees creaking outside. was like,  oh.
00:5550 mile barwind. No, have in, we are in the thumb of Michigan  and it's been a winter. It's been a long time since Michigan has had a good winter. I don't want to say hard. It hasn't,  but it's been a good solid winter and honestly we need it. But this week is finally  40s and today is almost 50 and it's  definitely given spring fever.
01:25You're having the week that we had  last week. Last week was gorgeous here.
01:32Yeah, we're supposed to have snow.  Oh,  I saw it in the forecast. I want to say it's in a couple of days.  you  know, lovely,  lovely Michigan.  Well, it is spring in a Northern tier state. You just never know what you're going to get to quote Forrest Gump. You just never know. Right. All right. So tell me about yourself and what you guys do. So.
01:56We have country roads farms, which is  last year was our first year being open for business.  And we are  a an agro tourism farm, I guess is the best description of it.  We have a petting farm  and  we offer you picks.  We do workshops,  all sorts of fun stuff. We're open from May to December.
02:26fun. And for anyone who doesn't know what agritourism is,  it basically is a farm-ish place that offers entertainment through people going and experiencing the activities on the farm.  Right? Yeah. So it's absolutely what it is. Okay. Good.  Yeah. I was looking at your Facebook page. Your place looks like so much fun. I want to go.
02:55It's definitely a lot of fun and we kind of,  oh,  so what started out originally  as  the idea for a Christmas tree farm quickly involved into being more of a multi-seasonal.  And more so it was, know,  financially it was driven just  by not putting all of your eggs in one basket.
03:22Christmas trees are a little bit of a risky business in that they take seven to 10 years to grow. during that time, you have to hope and pray that they make it, know, blights, know, drought, too much rain, you name it, everything in between doesn't wipe out your tree lots. So.
03:47So yeah, we decided to just kind of open it up and  then we were given the advice  of  several other farmers about  agritourism and  looking for ways to invite the public to your farm and kind of capitalizing on that. And we absolutely love that aspect of our farm. So I'm really glad that you do. I'm guessing you're not shy.  No, I'm not shy. I'm.
04:14I'm a mom of four kids and we're all outgoing and kinda, there's not much that holds us back, that's for sure. We're a spirited group. I love that. Spirited is such a great word. So you diversified your business is what you're telling me. What did you add in?
04:38We open in May with Mother's Day flowers  and  flats of vegetables.  And I'm sorry if you can hear that. That's my dog scratching at the door. I kicked him out so they wouldn't bark. are so many dog noises on every episode of my podcast. It's totally fine.  So, but we, well, that's good. So I'm not the only one,  but  no, so we have  the flowers and the plants and that kind of, and then we do hard dip ice cream.
05:09in the petting farm. So all that opens up in May. And then come June, we start transitioning into cut flowers  and dupix.  And then as that goes, the vegetables start coming in. So then we start getting the produce for the farm market.  And then that transitions into fall with the mums and pumpkins.
05:34Apples, we are licensed to press their own cider. So we do that and do cider slushies  and fresh donuts.  And then we transition into Christmas  with the pre-cut Christmas trees, wreaths,  porch pots.  And in between all of this, we're doing field trips.  We do...
06:00workshops and different classes and events  and farm to table events.  We also do fundraisers. So there's a lot that goes on on  any given day, week, month. So. Wow.  I don't, I don't want to know what your whiteboard looks like.  It's, it's insane. We were actually, it's absolutely insane. I was looking at getting one of those digital calendars, wall calendars.
06:28And maybe that'll help. I don't even know. Oh, and then we have, you know, the animals and the chickens and the eggs and all that stuff. So. Yeah, you're a busy lady. Holy cow. Or holy chicken, whatever. Right.  It takes the whole family.  My husband  is amazing. So he's a huge, you know, he he's I couldn't do it without him. So.
06:55Yeah, I've got one of those too. He could probably do it without me, but I couldn't do it without him. Yeah, that's about it.  Okay, so two things. One's about dogs.  My dog has  been behaving herself admirably lately. She has not really barked in the background lately when I'm recording. And  I'm very proud of her because her job is a watchdog.  So on the days where she doesn't bark when I'm recording, I go downstairs and I pet her and I love on her and I'm like, thank you for not barking, Maggie. I appreciate it.
07:24And then the ice cream thing. Do you guys make the ice cream from scratch?  No. So we have, we just use all Michigan brands and,  uh, and that's what we offer in our farm market. So, you know, it's a kind of a, you know, we're staying local and that we stay with the Michigan brands.  I can't do that.  I don't have enough time in the day to  make my own ice cream.  So.
07:50I was just curious because I have had the experience of making ice cream from scratch with the old fashioned bucket that you turn the handle on  and it takes a while and I have never used a modern day ice cream maker, but I'm guessing they're small. So that probably wouldn't help you. Yeah, we have, we actually have two,  two of them. One attaches to my KitchenAid and then we have just a regular plugin one I think my kids got for Christmas one year. And we love, we used to make it all the time and the kids were little, the homemade ice cream, but.
08:20You know, we haven't made it since  adding it to the farm market. Now you just go and grab, grab some when you want some.  Uh huh. Exactly. It's handy and it's already made. It is. I find I skip a lot of meals and you know, just kind of go quick, grab some ice cream. It's probably terrible to say, but.  Well, milk is good for you. We'll go with that. Yeah. Well, I like the triple peanut butter. So I figure it's got the protein in it. So we're good. It's dairy, it's protein.
08:50It's a frozen protein shake. It's good for you. Yep. That's what I go with. Yeah. I'm going to ride that train all the way to the end. That'll work.  Okay. So what do you have for animals?  So we have  mini,  they're all minis because of the putting farm, but we have the Shetland ponies.
09:13Fainting silky goats.  And then we have Highland cows and we bred those to a miniature breed.  So this summer we're excited to be able to have the little mini cows.  And then we have  maybe 50  chickens.  And we're getting ready to add meat birds.
09:40to the mix and do meat, birds and turkeys for this fall, well summer and fall.  Awesome. Awesome. That's great. And are you,  are you doing the meat, chickens and stuff for yourself or are you going to sell some of them too? Both. Yeah. Both. So obviously we're going to keep some back, but we're also going to  sell it through the farm market as well. So. Well, you have yourself a really fine enterprise going there.
10:10Danielle.  You know, sometimes I feel like I bit off way more than I can chew. then  it comes, it's always the pre-work that's stressful.  And then it starts coming together  and then it's not so bad.  But I feel like this time, which should be the slow time, I feel like is almost the busiest time, because you're hustling, trying to get all of, you know, like all my seeds and I'm starting to get all those going.
10:40and trying to keep the lisianthus alive.  you know, there's just so much going  behind the scenes that I feel like once everything's planted and going, I can breathe easy. And, you know, then it's a matter of paying employees to help upkeep it. It's not solely on me. Yeah. Is January your month to maybe have a little breathing room? Yeah. So  this year we closed
11:09about a week, a week and a half before Christmas.  Um, and then we all kind of, my husband and I just kind of plopped for two straight days on the couch  and, uh, and you know, and from, from then on, we just kind of relaxed for a good six weeks. Good.  Um, but yeah, ended January, you know, it all kind of starts up other than the Lizzy Anthus. Those got started early, but, um, other than that.
11:39There was a lot of pre work to be done, a lot of pre planning, figuring out what I want to grow, getting those ordered,  all of that. Now, and now I'm, you know, sewing every day. We're sewing stuff.  Yep. Your kind of business is the kind of business that if you don't force yourself to take a break, you will burn out and you've only been doing this for a year, right? Yeah. Yeah. There, there definitely has been,  um, last year being our first year open,
12:09Um, I want to say it was kind of the learning year  and there was definitely some burnout that we had to address very quickly. And I find like with my husband, I, when we both start getting burnt out is when you start arguing and squabbling over things that normally wouldn't,  you know, you're sure you're just stressed out, you're tired.  Um, and so we had to, cut back in our hours for the farm market. We, you know,
12:37Um, we, we've just learned that you just can't be working non-stop 24 seven. We hired employees because at first we thought we could do it all ourselves.  Um, that's just not feasible.  Uh, so. Is, know, it's just kind of learning and then, you know, learning to  let things go because not everything's always going to be perfect. So you just gotta let things go sometimes and, and let it work itself out. Cause it will.  Absolutely.
13:06Perfectness is silly.  I've said this before, I'm going to say it again. It's okay to shoot for perfect, to have that be the goal, but sometimes good enough is good enough.  You know, I learned last year that everybody was thrilled with good enough.  They were thrilled. I mean, it was our first year, right? was nowhere we're still building and still growing and still expanding and
13:36And I felt like last year, the best I could do was good enough.  um, and  everybody was thrilled. And so I think it kind of taught me that I need to lower my expectation and my bar just a little bit. It's okay.  And,  uh, you know, as long as my plants are growing and I have crops to deliver and, know, the animals are taken care of, I mean, it's a good day. So.
14:06Yeah, what you thought was good enough, everybody else thought was just perfect.  Right. I think part of it, this type  A personality of mine, like, you know, it should be like this beautiful, pristine Martha Stewart type of farm. And that's just not reality. That is not a, and we are a working farm that, you know, we try our hardest to keep it beautiful  and to make it an experience. But
14:33There are times when, you know, it's going to be a muddy mess because it's a farm  and, you know,  there's going to be dead plants and there's going to be weeds, you know, and it is what it is.  Yep. And when people come and see those baby cows this summer, they're not going to care about weeds. They're going to care about the baby cows.  Yes, they are. I know my, was joking.  Well, not really joking, but my husband and kids and I were all talking about it and they said, you know,
15:03We could probably have like a little goat, like a goat channel. These people probably watch these fainting goats and all their shenanigans. You should. Probably all of those little animals, they're quite, quite humor, especially like the pony, because they're all together. The ponies and the goats and the, even the chickens will run in to the main, you know, pasture and.
15:30They,  it's funny because they all kind of play with each other and it's very humorous to watch it  happen. Yeah, you should, you should do that. You should set up a YouTube channel. And if you don't already have one.  No, I don't. It's only spare time. should  find some teenager who wants to play and let them set it up and let them set up the cameras. And I guarantee you, you will have more subscribers than you can even guess at in a month and a half to watch the goat.
16:00and the cows and the baby cows and whatever else. Chickens too, probably. Yeah, they do. And they all kind of play and  it's quite funny, especially the one male pony Ben likes to play with the goats and chase them and kind of get them going. And then they'll pass out,  over  and faint, guess I should say, and fall over. And he'll just kind look at them like, what just happened? This was not the plan. You're not running.
16:30And, but it really is funny cause he'll kind of chase them and he gets a little, he gets a little spirited, especially being winter and kind of cooped up. So. Yeah. Yep. He's going to be really happy here in about three weeks when it's not so yucky out anymore. Yeah, definitely.  Well, you sound like you absolutely adore what you're doing. I do. I love it. It's been a dream of ours for a long time.
16:59We, oh gosh, how long goes it out? About 10 years ago, I wanted to start a Christmas tree farm. And at the time we were kind of, so we flipped houses ever since the crash and we lived in it for two years and it literally was right on that two year mark. So you didn't get capital gains tax, but right on that two year mark, we would.
17:23list the house and move on and buy a new one and renovate. And these were always, you know, farms. So we've always had a hobby farm of one sort or another, but this one particular property would have been a beautiful tree farm.  And my husband being an engineer  is a very black and white spreadsheet kind of guy. I,  created a whole Excel spreadsheet color coordinated, created the cost analysis so we could kind of sit through it and
17:49He looked at it and that's a great plan. said, yeah, this would be a perfect retirement.  And, and shortly after that, our son had,  was diagnosed with cancer  and it just kind of put everything on hold and you know, and it stayed on in the back burner for years.  And you know, he's, he's perfectly fine now. It was  two years  of chemo and crazy and scary and lots of prayers and
18:18You know, now he's  an 18 year old strapping young man that thinks he's, you know, invisible to everything. Like your typical 18 year old.  Um, but last two years ago,  we, um, we had just built a house on a lake.  It was, you know, it was in the woods,  um, on a lake  and, it was our dream house. And, uh, very quickly we started realizing that.
18:46We are not Lake people. the first time where we didn't have a farm or were in more of agricultural  area.  And it just wasn't us. And so we sold it and bought the farmhouse that we're in now and started our dream 10 years later. Which just goes to show that you can make a choice and if you're not happy with it, you can change your mind. It's okay.
19:13You absolutely can. know, it was, was one of those.  It was so, I mean, it was a beautiful, it was a dream house. We built our dream house, what we thought we would want.  Um, and we planned on staying there forever. Cause you know,  we were flipping houses and up until that point, we, know, we decided this is it. We're done. It's time to put in roots. We have moved our kids so many times that,  and this whole time we stayed it within the same school district, but.
19:42Every two years our kids were in a new house  and it was time  to stop and to be done and just to settle. And so we built it and  I looked at, we had the discussion, said, we can, the housing market was insane.  We could sell it now as a new build and sell it very quickly or we can wait till the kids are all graduated  and hope and pray that the values are still there, the housing market's still there.
20:12And, and, you know, and obviously we decided just to kind of rip the bandaid off  and, we were, you know, I think a lot of it was pride. We just built this house and there was a lot of opinions on how, you know, our crazy, our craziness, our indecisiveness, I guess you could call it.  But we knew that we weren't going to be there long-term. It just, we are not  relaxed,  sit down, lay back and stare at the lake kind of people.
20:42So it's great for vacation, but it's just not us. So. Yeah. Yeah. And it's great that you knew that, you know, I mean,  so many people think, Oh, I want to move to Italy and remodel a villa and, and eat tomatoes and basil all day long. And then they, go do something like that. And they're like,  I hate this. I want to go do something else, but they're so, they're so caught up in that, that I don't know that choice that they can't step.
21:11out of it. So I think it's great that you just knew that that was not going to be where you'd be happy. So I want go back to the Christmas tree thing. does your place already have Christmas trees growing? So we, last year, we planted our first set of trees. So we planted 3000 Christmas trees.
21:34And then we have another 3,000 on order for this year. So every year our plan is to plant 3,000 tree blocks essentially.  we have them, they're not ready to be cut yet, which is why  we  do pre-order trees for the Christmas season. Right now, yeah. For now. For now.  For now. So we're hoping the trees will be done
22:04So we spent a little more money, got a little bit of bigger trees  and invested in what's called,  oh gosh, it's either L-POTS or L-E-POTS, it's E-L-L-E.  And basically these trees,  their roots have never been disturbed throughout their lifetime. They stay in these biodegradable pots and they continuously just get potted up.
22:31And so you have to hand plant all of them in.  but their roots at these trees just have taken off and done amazing. It was worth every penny  of our investment on these trees. But,  um, so we're hoping in five to six years,  uh, we'll be able to start offering, uh, our own trees. So I have five, six years to grow our farms by the time we're ready to open for that Christmas season.
23:01I want our place well established and well known. So I my work cut out for me. I feel like that's a hefty goal, but we'll get there.  are incredibly smart about this. I'm really impressed because most people don't understand that you got to have the people who know, trust and like you to come and visit you and spend their money in your establishment, you know?  Right.
23:30You're building your farm. You're making it as pretty as you can so that it's attractive for people to come. You are growing your animals for your petting zoo. Obviously they're going to keep growing. people are finding out about you every year. And so when you do have your own trees, people are going to be like, oh my God, they're finally ready. they're going to walk through.
23:55That's the goal, you know, then one last year, a big pivot, one I never saw coming, never saw it coming. It kind of took me by surprise and I decided to roll with it. But in our area, so we're in, you know, the thumb of Michigan, it's very rural, very...
24:20Uh, I don't want to say poor, but it, you know, it is  a lot of rural America areas,  um, have a much lower, you know, um, income ratio than,  and so,  um, but we were finding a lot of people coming to the farm still buying our produce, but wishing that we could accept,  um, EBT snap benefits and WIC and, know, senior fresh and all that stuff.
24:50And so  last August, I started looking into it.  And so I'm excited. So this year moving forward,  we'll be accepting  the SNAP and WIC benefits  and hopefully the Senior Project Fresh and the  various benefits that you can get for it. So I believe last year is the first year that they opened it up to
25:18actual farm stands to be able to accept those benefits.  That's amazing. I'm so glad you did that.  My question on that is how hard was it to to make that happen? Was it a lot of paperwork or was it just filling out a couple forms? No, it's  it's taken months and I'm still working on my approvals.
25:40I started in August and I'm still going. And it's funny because I just did a webinar for MSU Extension about my journey. I told her, said, I am not doing a how-to because there is no rule book or instruction manual on how to do this. And WIC is state-based.
26:07where SNAP is, you know, through the USDA, and they don't work with each other. The  Senior  Project Fresh is something different, and there's all different things in between. The Double Up Food Bucks, they all work  not with each other. So you're having  all these separate, different approval processes that you're going through, simultaneously. Well, I'm glad that you were
26:37dealing with the hassle to make this happen because that's really important. So  it's a need in our community. And I think,  um, it's a much needed, you know, that it's tough to get good produce that,  um,  is,  know, we, are not certified organic, but I do grow them organically, um, due to the Christmas trees, we will never be certified organic because, um,
27:06Honestly, I refuse to go organic with them.  takes, you know, seven, 10 years to grow them and I  won't risk, you know, them getting wiped out from, you know,  from bugs or, you know, blight or you name it.  And so I do spray my trees and I'll always spray them because to me it's not worth the risk. But  the flowers and the vegetables, you know, I grow very much organically.
27:35And to be able to explain it and them, you know, them coming that, you know, the customers that come and buy the produce, they love that it's healthy. They know how it was grown. If they want, they can go do the you pigs and pick their own if that's what they want to do. So it's a fun experience. And it's it really like we grow here. We grow.  I tend to grow at both like not at both things, but I like the colored carrots.
28:04And you know, like  there was a family that came in, we had purple green beans and the kids had never seen it. And they were begging their mom for these purple green beans. And she kind of laughed. goes, I don't think they've ever eaten a green bean in their life.  But the fact that it was purple, you know, made it fun. And the kids were excited to go home and eat these purple beans. So I think it's different and it's fun. And you know that you're getting
28:31the healthiest, freshest produce possible that you just don't get from a grocery store. Yeah. You heard it here first folks, colored, different colored green beans and carrots are the way to get your kids to want to eat vegetables.  It really is something. It's just different.  And I think when they're invested in it from the very get-go, when they pick it out and then they're going to help cook it.
28:53And you're just instilling these values at a young age that hopefully carry on for future generations.  So. Yeah. And I mean,  people are bringing their kids to your place. Your place is an event.  It's a memory that's being made with the kids and their parents.  It is definitely an event. There's not many, you know, markets, grocery stores, whatever you want to call it that you're going to come.
29:21and pick out some produce,  know, get an ice cream, the goats, jump on the jumping pad, maybe do a barrel train ride. You're not going to get that at any other grocery store.  No,  no.  And the thing is  what you are providing is a place for families to make really good memories because  they can, they can have the memories in their heads, but I'm sure that everybody has a cell phone with a camera. the picture's being taken  and
29:50you are encouraging these kids to know where their food comes from. Yep. I see nothing wrong with any of this at all, Danielle. I think it's fabulous. is.  It's definitely been a fun journey and I can't wait to see what this grows into. And  I was asked not too long ago about the long-term goals and I said, you know, I'm building a legacy for my children.
30:19I want this farm to continue on with the children and I want them to grow it into something maybe I never even dreamed of, you know, and  I'm setting these foundations for the future and we'll see. It's been a lot of fun and I think our, you know, our kids are young, but you know, they get fed up with the hard work like  any farm kid does,  but they also see the value.
30:48in it. So which I think is important stuff. I love it.  I'm so glad that I asked you to be on the show. This has been so much fun, Danielle. I was worried because I think it's a little bit different because we're not a homestead. I we've done homesteading in years past.  We've done lots of that, but we're not a homesteader. But I definitely think, you know, a lot of homesteaders  aspire to some of this. So
31:18Yeah. And I just changed the intro  on the  podcast episodes  and now it says and topics adjacent. Oh, there you go. You are a topic adjacent. Yes.  So my  newest thing was, so I do what's called companion planting for all my vegetables. And that's how I've been able to organically grow them for years.
31:44Um, but last year was my first time with the massive, it's not rowcraft, but it's a lot bigger than a garden. And so, but I did my traditional rows and, uh, this in, we're kind of running out of space, so I can't expand it any bigger. Um, and I would like to try to bring it in a little bit smaller to help it be more manageable. So what I'm playing with this year, which I've never done before, um, there's a few terms, so it's called intercropping.
32:13or inter planting. Another word is called relay,  relay planting or relay cropping. So essentially you're having multiple crops growing in the same rows or the same containers at the same time with different harvest dates to save on space and to, you know,  to quadruple what you could normally grow in normal rows or a normal garden.
32:42Nice.  it's been to me, it's a little stressful because I've never done it on such a big scale.  So  I'm hoping I'm going in a prayer that's going to work out. So  I think there's a lot of praying going on right now on a lot of fronts regarding gardening this year. Everybody I talked to last year had something go wrong  or they just didn't get a whole lot out of their garden because the weather was so weird almost everywhere. So
33:11So I'm going to say a little prayer for you. can say a little prayer for me  and  maybe everything will at least be decent this year in the gardening front. How's that?  Yeah, I will say I think this year is going to be a normal year, like a normal spring with normal timing. Last year, everything was at least a month early.  Everything. It was crazy.
33:35Um, I had roses blooming in May, like early May. I've never had that. That's insane.  Um, you know, and typically we've always been zone five and for whatever reason, I was looking at it last year and we're now zone six. I don't know when that happened, but,  uh, I don't know if I quite trust it, but,  um, it's just, I don't know. The last year was definitely a really odd year, but I think.
34:04I've been watching all my plants and my perennials and everything still, you know, sleeping how they should be. Last year, my roses never lost their leaves. And we're in Michigan, up in the thump. Yep. It was just a bizarre year. Yeah. My son sliced his thumb open or his finger or something. can't remember in October and he needed stitches. So I ran him up to the hospital. He's an adult. So he just went in and had them give him stitches for the cut.
34:34And I was sitting in the parking lot waiting for him and the lilac bushes that were over on the edge of the parking lot  were blooming in October. I was like, is just wrong.  Yes.  I heard that  a couple of friends of mine said that their lilacs had bloomed. mean, it wasn't like your normal spring flush.  said,  yeah, they had had, cause we didn't have any in the spring  because it was such a, we had such a
35:01It wasn't even, I wouldn't even call it a winter. The ground never even froze last year. But I wanna say, I think there was just a late frost that kinda wiped out the blooms or the buds, but they did. They bloomed in the fall, which is crazy. I don't think I've ever seen that happen. Never heard of that happening. I've seen it once in my lifetime. I'm 55, so if that tells you anything. I've seen it once before.
35:30The one thing that was really cool is it was very pretty. You know, it was, it was nice to see color because October is not a time when you're seeing flowers. it was kind of, was kind of special to see it. You know, I will say that and lilacs I think are one of those triggering flowers because they have such a potent smell. I think there's a lot of memories and a lot of good feelings that are tied to lilacs. So I think any time they're blooming, they're appreciated.
35:59I think those are one of those flowers that are just,  they're a well loved flower, but I've never met someone that says, hate lilacs.  So my sister actually sneezes if she smells them. So  she's not a fan, but she also thinks they're really pretty. So they are pretty.  All right, Danielle, I need to get off  the computer here because I have stuff I got to get done and I try to keep these to half an hour. So
36:26I'm gonna let you go, but thank you so much for your time. appreciate it. Absolutely. Thank you. And it was great talking with you. You too. Have a great day. You too. Bye. Bye.
 

Skylight Farm

Today I'm talking with Meg at Skylight Farm. You can follow on Facebook as well.
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00:00After listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters, and topics adjacent. I'm your host, Mary Lewis. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Meg at Skylight Farm in Wisconsin. Good afternoon, Meg. How are you? Hi, I'm good. Good. I was just telling Meg before I hit record, the weather here in Minnesota right now is
00:29Going from it to gross It was over 40 degrees this morning and now it's 33 degrees It's raining and I expected to shift to snow any minute. So we're kind of excited. They had said two to five inches They're now saying six to seven inches overnight
00:47Wow, that's a lot. I think we will probably get dumped on here at least one more time this year, but I definitely would rather the frozen ground and the snow right now over the rain and the mud. Yes, me too, because we have a dog and I have a husband and an adult son who live here. And mud is always on my kitchen floor right now. For sure. Yep. This past week, it's been like May, you know, it's been like May mud.
01:14and dirt and leaves from the lawn or the, we don't have a lawn from the yard. And it's been kind of messy and that's great because it means strings on its way, but it's kind of bad when you got to sweep it all up. Yeah. So Meg, I always talk about the weather at the beginning of the podcast, just to give people an idea of what's going on. And it's a record of what was going on at the time. And so tell me about yourself and tell me what you do at Skylight Farm.
01:42We do a few things here at Skylight Farm. Originally, initially, I've been a full-time horse trainer since 2012, and we purchased the farm here in Wisconsin for boarding and training of dressage horses in 2019. Yeah. And, you know, since we've had this beautiful, wonderful place, things have...
02:07evolved a little bit and we do a little bit more of the farmsteading homesteading sort of stuff in conjunction with what we do with the horses. So we have like, I think we have 25 raised beds, we have some really beautiful soft root that we, that's come to, it's come to be, you know, a really adult producing.
02:33thing now. We have really beautiful raspberries and currants and soft fruit. And just, you know, kind of try to do everything that we do here with partnership with nature and more surrounded by nature preserve here and in the southern kettle marine. And it's just, it's beautiful here. It's like our little paradise.
02:54Everybody says that about their places if they're a homestead or a farm. I can't tell you how many times I've heard my little piece of heaven or paradise or whatever. And I love it. I really, really do. So you're the first person that has mentioned dressage horses in over a year and a half of doing interviews and podcast episodes. Um, so do you, do you offer training or how does that work?
03:19Yeah, I have been a full-time dressage trainer since I started my business and left pharmaceutical sales in 2012. So I offer board really top quality, top, top quality care, really comprehensive care board training lessons. And we actually are capable here and do a fair amount of what we call rehabilitative boards.
03:49horses that come in here that have had major surgeries or major injuries and are able to help them rehab in that difficult time of their lives and provide that kind of care that they they need oftentimes it's intensive with bandage changing and hand walking and medications and you know some some pretty intensive requirements for those horses, but I have a wonderful team here and I'm
04:15I'm really grateful that we can offer those services because it's actually really hard to find.
04:21Okay, cool. I want to talk about this for a minute because I love horses. I don't have any. I wasn't a horse girl growing up, but I think that they're gorgeous. And dressage is to me, every time I hear dressage, I think dancing horses, but I don't think that's right. Yeah, that's absolutely right. It's like a dance together. When it's done well, it's really beautiful. And it's all about the partnership.
04:48So how old are the horses when people start training them for this? Well, that's a good question, actually. So my philosophy on that is from day one. And I kind of specialize in starting young horses, actually. So we don't obviously ride them as babies, but all of their interactions with people and learning how to trust people and learning how to interact with people on the ground.
05:18All of that happens every day, even when they're very, very young, and that sets them up for success in all of their training later on. We generally take our young horses between three and four years old and get them started under saddle. It's a really methodical kind of slow process for us because we really want it to be about that trust and partnership. Some horses hit the ground running a little faster and others just take a little bit more time.
05:48Okay. Cool. I'm like, my whole brain is spinning now because I didn't know you did this. I didn't see anything on your Facebook page about it. And I was like, oh, okay. So my biggest question about the training the horses once you're riding them for Drusso is how many times have you hit the ground because the horse misunderstood a signal? Well, let's see. I have hit the ground.
06:17Thankfully only a few times in my long career with horses actually, but I think that's probably a testament to How methodical we are in the training? Of course it is one of those things when you work with horses for a living that it it's not an if it's a if It's going to yeah But I think a lot of times it's more
06:43So let's see, the last time I fell off or ended on the ground, it was totally a miscommunication. The horse spooked at something that was totally valid and then tripped at the same time. And he went right and I went left and we both got up and looked at each other and had no idea what happened. So, you know, for the most part, safety is really, really important to us here at the farm and we do everything we can to keep everybody safe. But inevitably, once in a while, things go.
07:13a little bit haywire when you're working with animals. Yeah, and the reason I phrased it the way I did is because horses are really smart. And if you know the horse and the horse knows you, the only time that something, I feel like the only time something really goes wrong is if there's a miscommunication or if the horse gets pooped like you were saying. Horses, once they know you, they're like
07:42Usually, right? Yes, very, very much. They're really connected and it's, I don't know, it's just a very cool thing with horses. I could geek out and go down the rabbit hole with that all day long, but they are, they really want to be connected with people. And I think the better listeners we can be, the better we have a chance to communicate with them. And, you know, other times there are things that once in a while go unnoticed that we'll
08:10you know, will result in a not so good situation with the horse. And sometimes it's pain related. And of course, we of course, we do our very, very best to keep our team of, you know, vets and body workers and everybody involved. But like, for example, I, I got dumped a couple of years ago by a mare that had she must have done something out in the field. And this was a tried and true steady eddy.
08:36super, super kind horse and she ended up doing something that she pinched a nerve in her back. And it was just, it was a pain situation. And once we were able to work the kinks out of that, there was, it was never an issue again. But, um, you know, most of the time they're, they're pretty darn wonderful. Yeah. I, I've said this before, but I'm gonna say it again. Had I had access to horses when I was 10,
09:04I absolutely would have been a horse girl. I would have been begging my parents for horse riding lessons and being at the stable to help groom and take care of them. I would have been obsessed. It's a damn good thing I did not have access to horses because my parents would have disowned me. Yeah. Well, it's definitely, it's up there with things like sailing and other very, very expensive sports. It is definitely.
09:33It's definitely an investment, but if you ask me, it's worth it. Oh, absolutely. But my, my parents were not wealthy and that's okay. And, uh, we wouldn't have been able to afford how deep I would have wanted to go down that rabbit hole with horses when I was 10, if I could have. So it's a good thing. It's all right. I'm good with it. I think horses are just so breathtakingly beautiful.
09:58And I'm not around them very often. So I'm like sitting back being a spectator of what other people do with their horses. And I'm all good with that. So with you saying that it is an expensive thing to get into, I have a question about kids and horses and dress up. How old would you recommend a child be before they get involved in it? Well, I mean, it's probably.
10:25probably similar to my answer with the baby horses. Like I think it's great for kids to be around horses very young as long as everything is kept, safety in mind of course. But I find that when I have kids that are actually starting to take lessons, that like body stability and awareness and a little bit of tension span.
10:52I'm finding that a lot younger than like five or six is a little bit challenging. I mean, it's super fun to pop a little one up on top of a horse and hang out with them there for a few minutes while they get that experience and they have that joy and all of that fun. But really instruction and lessons and that kind of thing, I think it's a little bit challenging to do when they're a little less than five or six years old. It's just our attention
11:22get the most out of it. Yeah. And I was thinking probably kindergarten age would be a good place to start. Yeah, about that. And then the last question I have about this, because I do want to get on to your homesteading stuff, is are there specific horse breeds that are good for dressage or is it just a horse-by-horse thing? Well, it's definitely something that I think almost every horse can benefit.
11:49from dressage training. I mean, it's all about helping the horse find the best version of themselves. It's helping them maintain and find balance. It's helping them find confidence and posture and suppleness. And what we find is that all of our horses, even as they get into their golden years, I have 18, 19, 20, 21-year-old horses here that are still competing at the highest level of the sport. And
12:19on a national level. And they're, in their late teens, the best version of themselves, where I think the downside of some other horse disciplines at times, I think, can degrade the horse's body and mind and spirit, where I think the goal of classical dressage is to build all of that up. So that being said, any breed really can benefit from it. What we have here is mainly
12:46We have mainly warm bloods and I also import Iberian horses from Portugal. So those would be Lusitanos mostly. What else do we have here? We have a strafe region or two, but mostly warm bloods and Lusitanos. Okay. I don't know what a warm blood horse is. There's different types of warm bloods, like the German warm bloods and Dutch warm bloods is mostly what we have. So.
13:14Those are like their sport horse bred horses. You can have sport horse warm bloods that are bred specifically for jumping too. But ours are generally more dressage purpose bred warm bloods. So German and Dutch warm bloods. Okay. Awesome. Thank you for entertaining me with my questions. I have what I call got to know itis and when somebody brings up something I know just a little bit about, I'm like, what's that? Tell me about it.
13:44So if you are, if you have interest. Um, so the, the farm here, I, we have the, the farm is actually owned under Skylight farm, um, but my dressage training business is called dressage solutions, LLC, and I've been operating that since 2012 and, um, I have a, I have a separate Facebook page for that. Okay. Um, do me a favor and message me that later when we're done and then I can put it in the show notes too, for anybody who wants to get hold of you about.
14:14maybe being involved in dressage training. Cool. Because I bet there's some people in Wisconsin who would love to learn. It's very fun. Yeah. All right, so tell me about the other stuff at the farm. Oh, you know, I think we just, we love to be, again, connected with nature. And I find that the, I've been bitten by the gardening bug since probably before I was born. And my dad's side of the family,
14:42We're real farmer farmers here in Wisconsin, and my dad's the youngest of nine. And my mom is also my mom is the youngest of 14, I think 12 or 14. I'm horrible that I don't know that specifically. I should from Western Pennsylvania. And they were farmers to my mom's also a master gardener. So I just I've kind of been surrounded by it and have
15:13Just been connected with it since very, very young. You were immersed in it. Yes, totally. Uh-huh, cool. Just, it's so connecting to be in the garden and digging in the dirt and connecting with nature and seeing how things evolve on a daily and a seasonal basis, it's really beautiful.
15:36It is and I'm telling you, I am so happy that spring is coming. I mean, I'm looking out my window right now. You'd never know spring was coming. But it's March, ma'am. It's coming. I'm so excited to be outside. I'm so excited. I have everything ready. I got the grow lights ready last night and everything is ready to start our first batch of seeds and it feels like we've been delivered from yet another northern winter.
16:03You know, we get to the actual calendar date for the first day of spring, not the meteorological first day of spring, which was March 1st. And that morning, my husband gets up and gets his coffee. And it's usually the 20th or the 21st. He gets his coffee, and I wait, and I wait till he's got his first couple sips of coffee in him, and I say, we made it through another winter, honey. And he just asks me, now we've been together for like 20 something years. And he's like, it must be.
16:32spraying equinox and I'm like, yes, it is. And he just laughed. He's just like, honey, you know, it's going to come every year. And I'm like, well, there's no guarantee we're going to make it through another winter. And he's like, Oh God, here we go. He said, you're going to be higher than a kite for, for about a month and a half on all this stuff is showing you the leaves are going to, the trees are going to have leaves again, and then you're going to be even higher when we have seedlings to put in the garden.
17:01And then you hit high summer and you're gonna be like, I hate high summer. Yes, I know that feeling. So my birthday is on the 20th of May and like growing up mostly in Wisconsin, I've lived in other places too actually, but you know, kind of having my roots here in Wisconsin, like that time period, the late May, around Memorial Day, my birthday, early June, that's when like, I feel like for me, that's the most.
17:29heightened energy time of the entire year and we're just starting to ramp up to that now so I'm definitely feeling it. Yep. It's so funny because I love spring. Like April and May are my favorite months, warm months. I love fall. Oh my God, I love fall. October, November. Yes, I do too. Favorites again. Everything else, I could just skip. It would be fine. And you said that you have everything ready to go to plant seeds.
17:59It's pretty. My husband beat you by two and a half weeks. I'm glad. That's wonderful. He started planting seeds two weekends ago, three weekends ago. We have inch and a half tall pepper seedlings right now on our table. And we have little basil seedlings coming up and we have romaine and we have tomatoes coming up. And I...
18:26I've said this before, I feel like I repeat myself all the time on stuff I share with you guys, but I lose my kitchen table for eight weeks in the spring because that's where the grow lights go. And we have a hardsided greenhouse now that went up last May, but it's still too cold to start seeds in it right now. So my husband got stuff ready three, two, three weekends ago to plant. And I said, it's only February.
18:55He's like, yeah, but in eight weeks, it will be warm enough to take him out to the greenhouse. And I was like, yeah. Oh yeah. Okay. That's fine. Yes. Yes. Yes. I've always been curious to try. I do not have a greenhouse here, but that's on my bucket list for sure. One of my gardening gurus that I follow, he, um, he starts a little warmer climate than what we have here, but he starts a lot of his seedlings and hotbed in his greenhouse in early spring. And I've always been curious about.
19:23of about trying that method. And so if I ever am able to have a greenhouse in my life, then that will definitely be on the list. Well, are you talking about like a high tunnel style greenhouse? Are you talking about a hard sided greenhouse? He has a hard sided greenhouse and he does a like a four by four square raised hotbeds. So he uses like, it's
19:50He uses fresh horseman orange straw and as it's composting hot for like the first two months of it composting, it creates a really warm environment and he starts a lot of his seedlings right on that. Yeah, my husband put a couple raised beds in that greenhouse. Oh cool. I don't know, a month or so ago. He as soon as that greenhouse went up, I knew I was going to lose him. I knew he was going to be out there all the time. That's great though.
20:19He went out a couple months ago and built the boxes and put the compost in and a little bit of just dirt dirt on top. And he planted radishes. And he's been waiting for these radishes to pop. And he sent me pictures two days ago of the baby radishes starting to come up. And literally capital letters in the text, radishes and three exclamation points. I was like...
20:44Oh my God, you're still a frustrated farmer. You should have been a farmer, not a gardener. But it's great. It's so fun and everything is looking good for this spring. And that's probably why I was talking so fast a minute ago, because we're so excited. Last year was awful here with the rain or the week and our gardens were so sad. Like the production level was terrible.
21:14So we've been hanging in and planning and wishing and hoping that this year will be better and it's starting to look like maybe it'll be okay. Well, that's great. That's great. I'm hopeful here too. Last year, I decided that I was going to start gardening season on time and be ahead of the schedule and be really organized.
21:39I was super on the ball, I think all of February, March, April, May, planting. Everything went in like without a hitch. And then we had, so at least another 30 acres to the south of us here, and we make hay. Our first crop hay was the most disastrous hay crop I've ever had in my life. And after what we lovingly refer to as haypocalypse that was late June, I never was able to catch up. So.
22:07It was still a really successful growing season, but I felt like I was playing catch up from June on until the very end. Yes. One of the things I have really learned from this podcast and from doing our farm to market garden in the last four years is that this lifestyle will give you the highest highs and the lowest lows and you don't know when they're going to hit.
22:33Yep. And I think you just have to give yourself some grace sometimes too and know that you just got to roll with those things. And you know, if a few things just don't get done, they just don't get done and the world isn't going to end. And if you have to feed a few things to the chickens, it's not the worst thing in the world. So I've tried to remember that this last year. Yeah. And the chickens very much appreciate it. So you're doing a good thing for them too. Yes, they do.
23:03It's, I don't know, there's so many things that people do when they're in this lifestyle. Like you do hay and you have, you, you trained your massage horses and you rehabbed with massage horses. I never would have thought of that as a part of homesteading or having land or whatever. I don't know why I should have. And I talked to a lady the other day and she has taken her years and years of experience from ranching.
23:33doing articles and she's doing public speaking. Sure. And part of the reason I love the podcast so much is because everybody is so creative and ingenious with their skillsets. It's so fun to know that just because you live on acreage, it doesn't mean that you're out there with a trowel and a shovel digging in the dirt. There are other things that you can do. Excuse me, yeah, and I think.
24:02I think everybody that lives, excuse me, this lifestyle has such diverse backgrounds, such diverse stories. I feel like a lot of our hearts are in the same place or similar place, but just kind of understanding how everybody got to where they are is always really fascinating to me. I love to hear people's stories.
24:29Yes, me too. That's why I chose this to talk about. I love it. I mean, I don't want to spend the next 10 minutes telling you how much I love doing this, but I really do. It has been such a gift to listen to people's stories and how they got to where they are and what they're doing currently and then what their future plans are. Because one lady had like 18 future plans. And
24:58And I'll probably maybe get some of those done. Yeah, sure. Well, it's really fun to dream big, that's for sure. Yeah, and if you have 18 ideas, if you even get five of them in place and they work, you're doing great. Yes. So on that note, what's your future look like at your place? Well, I'm actively, I have building plans and permit, building permit.
25:26to add on to our existing barn. So that will help us to maximize a little bit more hay storage space and just do things in general just more efficiently and all of those things. So not in not adding more horses to the mix, but adding just being able to help my team be more efficient and make life easier and just provide yet even a better higher level of service.
25:54So the barn addition, I'm hoping that we're going to be able to do that here this year. Things are looking really positive for that. And beyond that, there's, I have a big dream to hopefully I can purchase the property here to the south of me that's really, really stunning, beautiful, cuttle marine land. It's surrounded by nature preserve like we are here on all three sides.
26:23And I would love to kind of restore that. That's a little bit of what my dad does, things like that too. He was the president of a big environmental restoration company for years and a mining engineer by trade. And so again, just really, really connected with that nature piece. And I'd love to, the ag land has been really, it's been really abused. It's been really...
26:52know, over-tilled, over- herbicided, over- is herbicided a word? I'm not sure if it is. You just made it a word, yes. It is now. So, you know, the ag land has been really, I don't know, abused and I'd love to restore that and help plant some prairie. And this area down here was once a really special bur oak savanna, like so prairie bur oak savanna.
27:19And I'd love to restore some of the woods and there's some spring-fed wetland back there and just, you know, kind of bring things back to the natural glory that it was once. So, I, that's my, that's one of my big dreams, but. I love that. That's awesome. It's beautiful down here. Okay. I forgot one question about your horses and I want to end the podcast on this because it actually might be relevant. Do you breed any of your horses?
27:49Currently, no. I have one breeding stallion here. I should have mentioned it earlier and I didn't think of it. I'm not sure why it didn't come to mind at the time, but I have a very special breed of horse here that has very, very long-standing classical roots in dressage and that's called the Lipizan. I have two breeding stallions here.
28:17that one of them I own, he is not breeding. I was really lucky and blessed to have him come into my life when one of the largest breeders of the lipozons in the world here in Chicago closed last year. So his name is Batoasta. We call him lovingly Toast. He's a big goofball. So Toast is here. And then we have a really beautiful young breeding stallion that's owned by the
28:48previous managers of Temple Farms. And he is actively breeding. And we'll see where that goes. It's a very small breed. It's really tight-knit bloodlines. He is very unique in his genetics.
29:11we don't have any mares here that are having foals, but we do have some stallions that we stand here, if that's a clearer answer. Yep. Okay. And that breed, the Lipizan, is that Italian, German, it's from somewhere, right? Yeah, they came from a few places in the world now, but I think what most people would associate with the breed would be the Spanish Riding School in Vienna, Austria. Okay. The dancing white horses.
29:41Okay. Yeah. I was first, I was thinking Italian and I was like, no, that can't be right. And then I was like, I bet it's a Slavic country. I bet it's Germany or Austria or all those. Yeah. There's quite a few of them in Hungary now too. Okay. Cool. Thank you for that because I know just enough to trip over my own feet about this stuff. All right. I try to keep these to half an hour and we're almost there. Like five seconds left. So Meg.
30:10Thank you for entertaining me and my questions because I know I can be a bit much when I'm like, what's that? But thank you for your time, I appreciate it. Yeah, of course, thank you for the call, it was really fun. All right, you have a great evening. Talk to you soon. Yep, bye. Bye.
 

Millie’s Moonstone

Today I'm talking with Angela at Millie’s Moonstone.
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00:00After listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters, and topics adjacent. I'm your host, Mary Lewis. This Homestead Holler is a shout out to North County Marketplace. North County Marketplace's mission is to partner with and provide local farmers and zero waste slash clean ingredient products. You can find them on Facebook at North County Marketplace or online at NoCoMarketplace.com. If you're enjoying this podcast, please like, subscribe.
00:29Share it with a friend or leave a comment. Thank you. Now I'm talking with Angela at Millie's Moonstone. I love that name so much. Good morning, Angela, how are you? Good morning, I'm fine, how are you? I'm good, how's the weather in where you are? It's actually a beautiful day today. Yeah, and I forget where you are, sorry. I'm in Southwestern PA, like close to Uniontown, Pittsburgh area. Okay, yep. You told me a message and then I closed it and I forgot to make an order in my brain, sorry.
00:59That's all it is going to snow in Minnesota tonight. That's where I am. Well, I actually love snow. So I'm the, like the only weirdo around here that's like missing this thing. Yeah. Well, it wouldn't be unusual. I wouldn't be so excited except that last winter we got maybe six inches total for the season. And this winter we've gotten maybe six inches and they're saying three to five tonight. So.
01:24It would be really nice to get the last hurrah done, have it be pretty, and then just roll into springtime. I would be so excited about that. Right. I love the changes of the season, but we just don't seem to have winters like we used to anymore. As you'll find out through this, I'm very old fashioned for my age, so I miss the old times and always having snow on the ground all winter. Yeah. Somebody called it Grandma Cor to me the other day. Yeah.
01:53At first I was like, you know, I'm 55, I'm a grandma. I don't know how comfortable I am with grandma core, but it's okay. I decided it was very cute. Yeah, like I'm still like fun and immature in a sense, but like I just, when it comes to like the values and the gardening and you know, things like that, it just, that's always been like super important to me and stayed with me.
02:22I'm kind of surprised nobody's called it nature core yet, but maybe they'll start doing that too. I dig that. Nature core. That way it's not grandma core, it's not kid core, it's not an age specific thing. It's just an everyday thing. Okay. So everybody stop calling it grandma core, call it nature core. We'll start again. All right. Millicore. Yes, exactly. Okay. So I'm assuming that your grandma had a lot to do with your...
02:49take on all this. So you named your business after her. Yes. So growing up, she lived walking distance from me. So that was, you know, super nice. And we were super close. She she always just had a way of like how everything is just so busy now and everybody's on their phones and just, you know, like busy working for corporations and different things. But like when you were at grandma's house, it was like you were at a pot like you were almost on vacation.
03:19Um, she did like Sunday dinners every Sunday. Um, she would make a soup we called Sunday soup, but it's actually like an old hunky soup recipe, um, that was passed down like generations. Um, you know, we didn't always have that. She had other things, but you know, everybody was always welcome at her house, um, a lot of homemade cooking and, you know, gatherings. So.
03:46I always wanted to be like her and be that type of person. And, you know, there was, like I said, like that always sense of pausing and not to get your thoughts and, you know, identify with people and yourself versus just being so busy and on the go. So that's something I really miss about her. Yeah. My husband's grandma was Grandma Kyle. My husband's name is Kyle.
04:16the family surname. So if Kyle has his family surname, he would be Kyle Kyle, which wouldn't work. But she was Grandma Kyle to everybody, but to people who actually spent time at her house and to people who spent time at her house, she was Ma. M-A. Ma. And my husband told me the story and I was like, that is so sweet. And everyone was welcome to come.
04:44to her house and sit down and have a cup of something and talk. And I liken her to the town therapist because she would listen to anyone. Right. So I think your grandma and my husband's grandma probably have a lot in common. Yeah, sounds like it. And she had like a love for the earth and that kind of...
05:07how I started all of this. So like we would do a lot of gardening and snapping beans. And when they say snapping beans is therapy, they're not kidding. I feel like that was some true therapy I had growing up. And she just thought at least taught me things from the earth are better, you know, like versus going to, like even her apricot filling at the store. She was like, if you just throw some apricots in a pan with sugar and boil it with water, you're gonna get that filling versus.
05:36then she would read the label and like you can't even pronounce half the stuff on the label. Yeah. And her stuff always tasted so much better. Like she did catering for weddings, catering you know, cookies. And you know that her her bread was to die for. I'm getting close because the problem was every time she'd come into my house and try to teach me she would end up doing like I'd get busy with the kids and she's like, Oh, just let me do it. And she really wanted to do it.
06:06And it's like everyone in the family is trying to match her bread recipe. But, um, but that's where I got a lot of my product ideas. So I started making a tattoo cream, um, cause my niece does tattoos. She has real ink in union town. She does beautiful work and, um, and I have a mental health piece on my arm. And so I started making a tattoo cream and then.
06:32I was like, I feel like grandma adding the different recipes with the, you know, essential oils and coconut oil, because I didn't want to stick to the recipes. And then I was like, oh, then it all just kind of clicked. And then, you know, in addition to the recipe thing and grandma, I got the moonstone from just my love of the earthen and, you know, I'm into the gems, the stems, or oh my gosh, the stones and gems.
07:01Just different things like that. So I kind of put it together to make the title. I love it. It's so pretty. Thank you. Okay, so I know that you make like, like Lutians and Sabs. Do you make jewelry too? I haven't got into the jewelry just yet. So like I said, it started out with tattoo cream and now it's over 50 products. A lot of soap, body wash. I do the whipped beef tallow.
07:31And I get the tallow from the local butcher. So I cook it down myself, you know, and then I use, yeah, I use whatever's left, like the impurities. I use that to make the bird seed cakes. And I also sell those. You know, I do the better than Botox. The ladies love that. What? Tell me, tell me, tell me about that one. So it has about seven different ingredients, cucumber seed oil, carrot seed oil.
07:59Different plant extracts that literally it has taken the fine lines and wrinkles like I Was about to go get Botox myself being 46, you know, and I I skipped it now Yeah, I always feel like I have baby skin is the way I describe it. Like it's reversing back to That's good stuff Yeah And then I sort of took that with the whipped beef tallow that everybody was getting into and I combined the two and I call that magic in a jar
08:29So you're getting the whipped beef tallow, the honey, and the seven ingredients from the Botox. Can I ask a question? Is clove part of the ingredients? Not for that, actually. But I do have a soap called the Witch's Apple. And I have clove in that. OK. The reason I ask is we made a clove sweet orange and cinnamon soap a couple years ago. Oh, that sounds really good.
08:59delicious smelling like I Well, I didn't even wait for it to cure the six weeks I pulled apart for a week and I stepped into a hot shower with that and lathered up and I was just like, oh my god I'm so awake. This smells so good But the surprise was that clove is actually really good to take fine lines out of your skin, too Oh, okay Yeah, I might have to add an ingredient and it smells really good. So yeah Okay, go ahead. Keep talking you were saying
09:28And then I do like a men's line too. So I have the beard balm, the beard wash and surprisingly, I just was extremely shocked about the number of men that are into the organic products. You know, so they would message me and be like, hey, well my my place is far away, so I want to check your stuff out, you know, meaning they had already been into it. So I was happy to see that.
09:55They sort of, you know, they respect like what I'm doing, like being a small business and using all natural stuff. And so it's been a really fun experience. And the reason I got into it as I did do mental health treatment for 20 years. And I hate to sound like it was a gel sentence, but I feel like that was a lot of time and energy out of my own mental health. Yeah.
10:22Cause I kind of got away from the whole, when grandma passed away, you know, like I was literally working 5am to 8pm at night, you know, not getting to have family with the dinner or dinner with the family. Sort of living the lifestyle. I didn't really want to live the work life balance. Yeah. And I, I got to a point where, you know, I had to choose myself and my family and, and I chose to do this and, you know, it's been
10:52I don't regret the work I did. I feel really good about helping people and everything I've done. It's just something I needed to take a step back from. Yeah, I was going to ask to clarify what you said because you worked in the mental health field. Yeah. Okay. So 20 years in the mental health field. Got it. Okay. And now you're doing other kind of health work. Yes. And this does end up kind of being like therapy, like you said.
11:21You know, just talking, now I kind of advocate for people that are busy like that and, and just trying to help them and realize too, like, I think society has set it up to where we, they don't want us to know this stuff, you know, like they don't want us to be self-sufficient and, you know, it's amazing how you can, like, I can make a bar of soap or a thing of deodorant and still make a home-cook meal for my family. Yeah. I don't, I don't need to be. And
11:50You know, I can even do like a time study. It does sound overwhelming, like it does. Like, oh, where do you have time to do all that? I just don't have the time. But if you took a Sunday, your day off, and you know, a few minutes, you're really done with all of that, you know? And you feel better, you feel more grounded. You feel like, I did this, you know, this stuff's homemade, it's coming from me. And it feels better to do that for your family. Yes.
12:18And I'm gonna I'm gonna share a hint for people if you think that something is gonna take you a long time to do get a get an egg timer or one of the ones that you twist and it clicks backwards and Make it set it for what you think it's gonna take you time to do and then start doing the thing And the reason I'm saying this is back when I was younger. I really hated standing at the sink doing dishes And it always felt like it took or freaking ever
12:47And I finally was like, how long is it actually taking me? Is this just me, you know, psyching myself out about it? And I grabbed a timer and I set it for five minutes and I filled the sink with water. And then I turned the timer on. It took me three minutes to wash the dishes. Literally three minutes. And there weren't a lot, but at least I had a gauge now for if there's this much on the counter, it's gonna take this many minutes.
13:14And now I just stay on top of the dishes because I'm like, if I do them now, it's going to take me three minutes. If I wait until tomorrow, it's going to take me half an hour. So time is measurable and time is weird. I was talking to my folks yesterday and my mom is 78 and my dad is 81. And they were like, where does the time go? And it reminded me of that when I had my first baby.
13:43They put her in my arms and I thought 18 years is a long time. And then she turned 18 and I was like, nope, it's the blink of an eye. It really is. So when people say, I don't have time, it's not, that's not really what they're saying. Yeah. So the framework needs to be, needs to be understood to understand what they're actually telling you when they say, I don't have time.
14:11Right. And I feel like too, like our jobs want us, I mean, I had, I had very good experiences. Like I said, I love the work I did. I worked with schizophrenic bipolar addiction. I love the work I did, the people I helped. It was when I became a manager that I became like five years ago, that I began to see how corporations really don't care about, you know, like I actually had a
14:40you know, write this nasty email, this is how you handle it with your staff, you know, and I felt pressured being in that position, like I had to do that, you know, like, or they were going to think bad of me. But my supervisor role to me was to coach and to show by example and to thrive in that way, you know, and I built really good relationships with the team I was on, certain ones, you know, that were open to that. But like you
15:10I feel like you just can't be, especially with people working in mental health, you can't just be like uncaring toward them or their feelings or needs, you know, and expect them to go out and be caring and, you know, and do that stuff for the clients. So my style was a little different and that was hard on me to see their style, like firsthand being a manager. Well, yes. And you worked in the mental health.
15:39field for 20 years. You probably gained some really good tools to encourage people in that 20 years. Right. And that's the thing too. Like I never went to college straight out of high school. I wasn't sure what I wanted to do. I had my kids when I was in my early 20s and I worked myself up, you know, from I worked one-on-one with an autistic kid and just felt like I really wanted to help and that's what I wanted to do. And I raised my kids, worked full time and went to school.
16:08to get my degree. So when my staff came to me for help, then I wanted to be like, well, I did that before and this is how I handled it because I did have a lot of experience and I was where they were at. You're a giving spirit. I love that. Definitely. So are you out of that field now completely? I decided that since I did have a bad experience with that upper management, I just...
16:36I felt the need to take a mental break and do this for a while. I'm definitely getting back into it. I just hooked up with a company in Morgantown, West Virginia. Something I let go of many, many years was getting my license as a psychologist because I just kept working my way up without it and being so busy, I never took the time to do the hours and the tests.
17:03And they actually heard my story and want to help me with that. So I thought that was very awesome of them. So I'm, I'm taking another month off doing this, and then I'm going to slowly, you know, work on getting my license. Okay. Cool. That's amazing. And yeah. And I swear everybody has like six or seven things that they do for work in their lifetime these days. So you're right on the ball here.
17:31So when did you start making all this stuff in your business? So when I stepped away from, you know, work in November, I'm into, I don't want to call it witchcraft in a dark way because Facebook and my, some family members were like, oh my gosh, that's devil worshiping, blah, blah, blah. You, like, you can't explain to people. And it's a book called the green witch. Of course I took over my grandma and we have a huge garden. I mean, you.
18:00I can't even fit it all in one photo. And then we have since put in three more gardens. We have a cornfield. So I'm out in the garden, I'm doing a lot, and I got a book called The Green Witch. And I love it. I use a lot of it for my garden. I got into a lot of the manifestation and the prosperity oils, the love oils, more for self-love.
18:30And I just, it's just something that clicked with me and it kind of helped me through that period. And, and it kind of inspired me in it, you know, in that book, then there's a lot of good recipes. You know, I also make the lip balm too, meditation balms, all the oils. So getting into that book then, and then sort of using grandma sort of way to, to change up the recipes is kind of where I got inspired. Nice.
18:58Oh, I have no issue with you using the term witchcraft because I'm the same way. Okay, good. I am supposedly, again, I've mentioned this a couple of times on the podcast, supposedly I am descended from the first male accused, tried, and hung for witchcraft in the Salem Witchcraft Trials. Oh, wow. Wow. Supposedly. Yeah. I can't trace it back definitively because no one really can.
19:27But yeah, and so I have done a lot of reading on the Salem witch trials, on the way things used to be done, on midwifery, on wise women, and honest to God, witches get such a bad rap because so much of it was so good. Right. You know, making soups was considered witchcraft. There was a lady who made soups and, you know, cured the little kids from colds.
19:57You know, they looked at that as magic and she was actually helping. You know, there was nothing dark associated with that, but she's labeled as a witch. So, yeah, yeah, I sort of went through that, which was fine, because I just feel like I'm doing this for me, not other people. Nobody really has to understand. I mean, you know, it hurts your feelings when people are thinking a certain way. But in the end, I'm so healed right now that I'm in a very unbothered state right now.
20:26I'm doing this for me and to spread the word and about my passion. Yeah, that's a fantastic place to be in your psyche. The other thing is that homesteading is all about doing things for yourself. And you're not necessarily a homesteader, I guess, but you are a crafter. And you're doing things for yourself and you're also sharing those things to help other people. I see nothing wrong with this plan.
20:56Thank you Yeah, and and the thing that's funny is you are you are a very fancy crafter I was looking at the things that you make and they're beautiful and You put intention and you put really good ingredients in them and you make this wonderful thing or things And what's funny is people don't quite know that they have a lot of things that can help them in their house in cooking ingredients, right
21:25we use coconut oil for things. And coconut oil is like magic. It is great for dry skin. It is great for healing wounds, especially if you mix a little honey in it. Great. It's great for lip gloss. It's gonna be slippery, but you just have some of it off and it's lip gloss. It's not that hard to get coconut oil at the store. And it comes in little tiny containers and great big containers. So. Right.
21:55You could just use coconut oil for a lot of things. Right. Yeah. Like my witches apple soap, I mean, everything's out of the kitchen. Ginger, honey, cinnamon. People love that smell too. Like one of my customers bought it and said she sniffed it like driving. Like it was an addicting smell. Yeah, absolutely.
22:24Any of those fall or autumn scents, people tend to really love them because they remind them of cozy and warm and good food and good company. Right. And that's a lot of things about this too. Like I find myself if I have a bad day, I'll just go over and sniff that mint soap or my essential oils. I have them in the diffuser. It really is a mood changer, you know, like for sure. Yeah.
22:54You know, it's really funny because stores sell air fresheners all the time. They have all kinds of things in them that are not good for you. Right. And, and a lot of the time not good for your pets. If you have cats or dogs, air, the diffusers are not great because they can actually make your pets sick. And, and I had to actually look up a bunch of things when we started making candles because we have a dog we love. I haven't mentioned Maggie.
23:22Well you probably hear mine snoring in the... I actually can't hear them but that's fine. Okay, good. But when we started making candles and soaps, I was like, before we open anything in this kitchen, we need to look up what effect that will have on our dog because I am not going to poison my dog. I spent a lot of money on my dog. I love my dog. I want her to be around for as long as she can be around.
23:52is really bad for dogs. Like you shouldn't even have a bottle of it open anywhere because just breathing it can make them feel yucky. Right. So I also learned the other day that tea tree oil is really good for toenail fungus of all things. Yeah, it's like a natural healer. I've put it on. I had a belly ring piercing, you know, that just... Yeah. It did not want to cooperate.
24:21I had lost weight a couple years ago to be, you know, my cousin's wedding. Um, and I was like, Oh, I'm going to read, you know, do that because I had that when I was younger and had to take it out. And I got that. It was just so like, it was fighting me every step of the way.
24:40It was hurting so bad and I went and got antibiotics at the doctor, and I bought a cream in the past, nothing worked. And I was just about ready to take it out and I just put that pure tea tree oil on it and it healed it up like within two days. Yeah. Yep. So I found out that it was really good for toenail fungus and I was like, huh, well that's a good thing to keep in your back pocket of information, right?
25:04And then I was like, great, if I ever have that happen to me, I'm going to want to put it on my toenails and my dog is going to smell it and then she's going to get sick. So teacher oil is probably not something that we're going to do a lot within our house, but it is a really good oil to have on hand if you don't have pets. There's just so many things that are so readily available to us that we don't know is a thing to have on hand.
25:33Now, speaking of pets, I have Cooper. I rescued him three years ago now. He was a puppy. He was found under an old man's trailer, like abandoned with the mother dog. Aw. And his siblings, and all his siblings got adopted out. We did a DNA test and like, weirdly, we had this little group chat and all of them came back the same breed. So it's pretty accurate. Yeah. He's a great paranese, boxer, and foxhound mix.
26:00He's 158 pounds. And he's kind of like Clifford, like every time someone sees him, they're like, how'd he get bigger? Like, isn't he supposed to be done growing? He gets bigger and bigger, but he had a severe allergy to the flea and tick meds. Um, so I took him several vets and they, you know, and I'm thinking, oh my gosh, he's going to get Lyme's disease from ticks. I can't put nothing on him. And.
26:26I was at the dog park one day talking to a pharmacist and he said, well, if you think about it, we're literally putting pesticides on our dogs. Yep. So I was like, oh, you're right. So even before I started all of this, I, for him, I had to research natural, you know, ways and it's apple cider vinegar. So he gets a bath with that and the Castel soap. And then I
26:53you know, I make a flea tick spray for him. And I would say he's had one tick on him of all this time. And that was due to just like once I was sick and I wasn't like spraying him regularly in the summer or I had a back injury. But other than that, he's, I mean, I feel like it's worked pretty good. I have never seen a flea on him. Yeah, fleas are weird. I'm gonna share a story real quick.
27:20We have barn cats because we have a pole barn and we knew there were mice in there. We could see them running around when we turned the light on. And, uh, we got a couple of barn cats to, to deal with the problem because that's what barn cats do. They hunt mice. Right. And our barn cats have never had fleas in four years and we don't treat them with anything. We don't do anything with the barn cats except feed them and pet them when they want pets. That's pretty much it.
27:48And we don't feed them a lot because they're getting the mice and the stuff. But we've never treated them for anything. And nature is no fleas on these animals. And we've had three or four batches of kittens. The kittens never got fleas. Wow. So I don't know if it's because of where we live. Maybe there's just aren't many fleas around or what the deal is, but fleas are weird. Like.
28:13I can remember my mom flea bombing our house when we were growing up because the cats did get fleas in Maine where we live. I don't know what the deal is with that, but either way, yes, we're putting pesticides into our animals' bodies so that the bugs bite them and die. My dad actually has a border collie and he gives her the NextGuard Plus stuff or whatever it is because that's what's available. He said, honey, I hate doing it. He said, I just...
28:41He said, these bugs bite her and fall right off dead. And I'm like, yeah. I was like, what is that doing to her? And I'm like, I don't know. I don't know. Well, if he's ever interested, Cooper has a line here. Uh-huh, yes. I do the paw, the paw ball, mean it, to help with the paw pads. I do the flea tick spray and the wash, the doggy wash. Yep, exactly.
29:08Is Cooper on the picture on your label? Is that what he looks like? He is, yeah. That's him. Yeah, on your Facebook page. If anybody wants to see what Cooper looks like, very happy. He is the bearded guy that I guess the universe thought I needed because I'm single. And I'm like, I want this bearded tattoo guy, but I get Cooper and that's fine. Yeah. And since we've gotten onto the pet thing. Yeah.
29:35I want people to buy things from makers, obviously. But the other thing is that if you can't spend the money to buy it from a maker, you could probably make a paw bomb yourself. Out of a little bit of beeswax, a little bit of coconut oil, and some honey, I guess. I put honey in everything.
29:59That beef tallow is great too. It's good for everything. Anything that will stay harder at room temperature. It's not an oil, it's a, it's a, it's like a chapstick texture. And dried marigolds, I plant a lot of those in the garden to keep like, you know, the rabbits and stuff away and different bugs they keep away. But I brew a lot of that juice from, you know, cooking, you know, like brewing the,
30:28the dried marigolds and that has a lot of healing powers too. Yeah, and in the winter time, man, if you're walking your dog and it's cold, their toe beans hurt. Right. And if you can put that stuff on them when you get back, you know, warm their feet up and put it on their pads, it really helps. And like I said, Maggie is the love of my life right now. I have four adult children. She's my fifth baby out of the children. And so I'm always like, what can I do for her if something is up?
30:57you know, right. Right. So but there are so many things we can do for ourselves with ingredients we probably have in the house. And it doesn't take all that much time and it takes talent, but it doesn't take like, I don't know, brain surgery talent, it takes being able to follow directions. Right. And you the filling you'll get is indescribable. Like it's almost like a grounded filling. But I offer that to like,
31:24A lot of my friends, because they're like, can I buy makeup wipes off of you? But I don't sell that kind of stuff, because I would just feel so bad selling, like my laundry softener, it's literally two ingredients. You know what I mean? Like you're taking white vinegar and you're mixing baking soda and then you just add whatever scent you want.
31:45So I'd feel so bad selling that. So certain things that I am making myself, but not selling, I would have no problem sharing recipes or helping with that because, like I said, this is my passion and I wanna sell this stuff, but I also wanna help people see that they can do this stuff on their own. Yeah, exactly. And I'm not gonna lie, I used to have a favorite lip gloss that I would buy.
32:14And then I started making my own lip balms and I haven't bought any any lip product in I know it's like it's a game-changer The lip balm is I've had like reviews where they're like, you know I've went to Walmart this winter and spent over three hundred dollars with this cracked lip, you know like on the corner and your your lip balm cured it in three days And in my recipe is so simple, you know, like it's probably four things Yep
32:43Exactly. And it doesn't take long to make magic lip balm. A lady messaged me or emailed me, I can't remember, a couple years ago. And she was like, do you have any more of your, I think it was vanilla lip balm? And I said, sure. I said, how many do you want? And she said, like 10 or 15. And I said, are you buying them for stocking stuffers? And her answer made me cry.
33:11It wasn't for stocking stuffers. She has had a reaction to every lip balm she's ever used, but not ours. Aw. That was awesome. She wanted to have a bunch on hand in storage so that every time she ran out, she could just grab another one. I almost sobbed my face off. So when we're making these things, we don't know the actual impact that they might have on somebody. Right.
33:38My brother, I named one after him, it's called Freddy Free. Because he, he works out in the cold and I feel bad. Like I, you know, men that do that, it's just amazing to me to be out there doing that kind of work in the bitter cold and his lips are all chapped and cracked. And I was, he said he couldn't find one that worked. And, and then I said, well, what scent do you like? Cause I'll make you one. And then he said, well, that's the problem. I can't stand any.
34:08any type of flavors or scent, you know. So I was like, oh, I'll just mix you up one and not add the essential oil. That's really easy. So that's why I named that one after him. He'll just text me one, you know, randomly, I'm out of lip balm. I'll just whip and whip another one. Yeah. And the thing is you never really think about lip balm other than when you're, I don't know, 13, 14 years old and a girl and you're not really allowed to wear makeup. You get to get that.
34:37first lip balm of your life. It's like a luxury and a rite of passage thing. But lady, if you live in a northern tier state when the temperature can get to minus 30 real temperature, lip balm comes in really handy and it's actually important. Right. Well, that brings me into the makeup.
35:02I wouldn't say like I'm super good at makeup, but I just always wore makeup, you know, and liked it and go to Ulta and all of the places. But like once I realized like I can make lip gloss out of beet powder from my own garden. Yeah, yeah. I feel like a million bucks putting that on and it lasts longer, you know, like it than anything I've ever bought. And the color, the color. The shade. Yes. It's very earthy.
35:32Now I do eye shadow, you know, I do the regular lip balm and then the tinted stuff and the tinted lip gloss, but I pretty much can make all of my makeup now. Yeah, it's so fun. I mean, when we were busy two summers ago really working on lip balms and soaps and candles and stuff, after about two months I was like, I can't do this anymore. Every day we were making something.
36:02And my husband was like, well, we kind of need to, we bought the ingredients and we need to sell this stuff. And I was like, I know, but my house always just smells so intently of whatever oil, you know, scented oil we're using. And he was like, which ones really hurt you? Because some of them would give me headaches. And I said, the lavender just kills me. It's supposed to, lavender is supposed to be really good for headaches, but not in that kind of intense sense.
36:30He said, okay, we won't make any lavender for a while. I said, okay, that'd be great. Can we not make the lilac either? Cause that was a fragrance oil. And he was like, yep, nope, we don't have to do that. I said, mint is good, coffee. We had a multi-pea fragrance that was amazing. I said, you can make coffee scented flavored, anything you want every day of the week. It doesn't bother me at all. So.
36:54So why I'm saying this is when you commit to having some kind of business where you're dealing with things that are scented, you really have to either suck it up and realize you're going to have a headache with some sense because it will bother you or you have to be strategic and be like, okay, which one are the ones I really love? Let's do those today. Exactly. Yeah.
37:17And then my like the headache stuff I have it I called it feel better because literally I had the flu and I'm like I have to have all of this stuff like I made the soap the mad head relief it's like a natural Vicks and I put the lapis stone in that and then the shower steamers that I could smell like every day but you're right like the lavender sometimes it gets to me like I'm not a
37:47And what's nice about today is somebody's allergic to it. Not that that's a nice thing, but that's the stuff I'm making today is lavender freeze. So you're right, like it's a nice time to like step away from it. Yeah, and the other thing is that when we make our stuff, we would make it in our kitchen. And if it was cold out, we didn't have our windows open. People, if you're gonna make anything that has a scent, try to do it when you have your windows open because that helps too. Yes.
38:17Absolutely. My mom had passed away a few, well, I'd gone through a pretty bad breakup like four years ago and had to move back home. And my dad was in the process of remodeling and my mom was on hospice. So I look at it like a bad and a good time, but just because like coming home gave me that time with my mom that I can never replace, you know, like. Sure. Yeah. So.
38:45which I do have some plans for her this summer. I know I named the business after grandma. I haven't really fully grieved my mom yet. I know that sounds crazy because we're going on year three, but for me to name something after her right now or do something is almost reliving her death to me. But she was Italian and she made the best spaghetti sauce you could ever imagine. Everyone in the whole family loves it.
39:13Um, so my plan this year with my tomatoes we can is to start, you know, I'm going to get my license for selling the food and make her spaghetti sauce with her picture on it. Nice. So that's a little reveal I have for the summer. Um, but anyway, we quit remodeling at that time. We have like an upstairs and downstairs that's sort of, sort of like apartment style.
39:42There's everything upstairs that there is downstairs. The only difference is the upstairs isn't fully remodeled. So that's the kitchen I'm working out of. I have one little burner that works still. And then I don't have to be around all the food either. You know what I mean? It's nice. It's kind of like a little workshop. And then most of the cooking I do is with my dad downstairs. Well, keep cooking with your dad because those are the things that are really important to have too. Yeah. He's a great guy. Like...
40:11You know, I'm real fortunate to have a really good family, but he's just always been there for me. And I think that's hard for why I'm having a hard time dating right now is just, not that I compare to him, but like, just those values and stuff, you just don't see them anymore. Or like being a gentleman or, you know, you just don't, or making sure you're taken care of. And I'm like very independent, I'm self-sufficient obviously, but like.
40:40It's that feeling that someone has your back, you know what I mean? Like that.
40:47you know, like that comes from you have a partner that wants to make sure you're okay. Uh-huh. Yes, absolutely. And I have, I'm really lucky too. I have a great dad. My dad's the best guy I know and he's 81. And he is in great health right now and I hope he stays that way for another 30 years, but that's probably not true. So, but no, I get it. Having a dad who, when you call, he says,
41:14He says, what's up, honey? Or how can I help? It's so priceless. Right, and people laugh. I'm not gonna lie, like from Southwest PA, we're not, you know, there's not always people into the organic stuff. So I had this vision and, you know, eventually I want to get a shop. Right now I'm just working off of Facebook and doing online orders and deliveries. But my end game is to get a shop and...
41:42I was like, I want a soup and soap shacks. And everybody, everybody's laughing at me. And I'm like, I could even throw the joke in. It's not cooked in the same pot. And they're like laughing, but not at me, not with me. And, um, my dad says, you know, well, you could be like Cindy Crawford and you could build an empire. And I was like, I needed that dad statement. Everybody's laughing at me. You know, like, and he just has a way of.
42:12That made me feel good, you know, like it's, yeah. My goals aren't a joke. Yeah. If you do the soup and soap shack, you should do a cauldron as the graphic. I know, right? I thought of that. Yep. That would be adorable. I think you should do it. I want you to do it. Okay. I'm definitely, that's my goal. I'm working on it.
42:35All right, Angela, we are at 42 minutes and I tried to keep you to half an hour, so I'm going to let you go. But thank you so much for chatting with me today. I appreciate it. I really appreciate you. All right. Have a great day. You too.
 

Self Sufficient and Homesteading Community Forum

Today I'm talking with Susan and Jasmine and Sean and Teresa at Self Sufficient and Homesteading Community Forum. You can follow on Facebook as well.
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00:00After listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, crafters, and topics adjacent. I'm your host, Mary Lewis. This Homestead Holler Shoutout is to our friends over at Freedom Rain Farm in Buffalo, Minnesota. Their new little farm shop is the perfect spot for seasonal fresh goat milk products if you're local to the Buffalo area, while their online shop makes it super easy to order shippable items right to your door. From natural handcrafted goat milk and talo sauce to grass-fed talo skin care and beautifully arranged gift boxes.
00:29Each product is crafted with care and love. Check them out at redomarinefarm.com or follow their Facebook page to stay in the loop. Let freedom reign. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I am talking with Susan and Jasmine and Sean and Teresa at Self-Sufficiency and Homesteading Community Forum is the name of their Facebook page. That was a lot to say.
00:56Good afternoon, everybody. How are you? Great. Awesome, we're doing good. Good. I don't, where is everybody located?
01:09Um, Sean and I are located between Bloomfield and Ottumwa, Iowa. Okay. Um, I'm not far away. I'm over by Drakeville. So I'm about nine miles away from them. This is Susan. Okay. I'm about 160 miles from them. I'm located north of Ames, Iowa. So very much central Iowa. Okay. So you guys are all my Southern neighbors in Iowa, cause I'm in Minnesota. Is it really sunny in Iowa right now?
01:39Yes. Yeah, here too. It's, it's just gorgeous and it's supposed to hit 50 again today for the third, third day in a row, fourth day in a row. So that's a nice change from last week. I assume it was very cold in Iowa too. Yes. Yeah. I think, I think we might be rolling into spring, you guys. I think it might be happening. I'm going to hope it is anyway. I hope so. Now if we can just get rid of all the mud, that would be wonderful.
02:08Yeah, wouldn't it be nice if mud season was like the next couple of weeks and then the end of March and April and May when we all need to get in our gardens was dry? Yes. Well, not too dry, but not muddy. That would be great. Yes. Okay. So tell me about, well, I don't know how to do this. Whoever wants to go first, tell me about yourself and then the next person can and the next person can and then you guys can tell me about what you do. Well, kind of what information do you want to know?
02:38Um, just do you guys have gardens and stuff at your places too, or not?
02:49I'll go if nobody else is jumping that way we can get it. My name is Sean. I'm the husband of Teresa. Daniel is my oldest son. Matthew is my youngest that lives at home, our sons. And we've been interested in home studying for quite some time. We've got a goal to be off the grid within the next, no.
03:19year, year and a half, possibly even sooner. The good Lord blesses us. I am the camp manager of Forest Lake Baptist Camp outside of Atoma. I'm also a pastor for Cedar Community Church in Cedar, Iowa. We are avid outdoorsmen, my entire family. In the wintertime, we trap. In the summertime, we...
03:48We do a lot of foraging. I would say close to maybe 90% of our food comes from what I call God's grocery store. The woods, we have gardens, chickens. Our next goal is to get a milk goat. And just working towards becoming off the grid and...
04:13going and doing whatever is, you know, God wants us to do and requires us to do, but He'll also meet our needs and give us the desires of our heart. Yep, go ahead. But as John said, you know, we do want to become full-time, well, somewhat full-time homesteaders. Obviously, you know, we still have a job, but as well as all that, you know, we homeschool our two sons, they're 16 and 18.
04:42You know, I, I am in charge of the kitchen here at the camp. I'm like the program director. So we have a lot of things going on, but I think our biggest goal is we just want a simpler life. And so right now in this time of, of waiting, I would call it waiting. Um, we're learning skills. We're trying to learn as many skills as we can from other people, from other homes setters, from other self-sufficient people, and, um, just build a network of people.
05:12they can help each other. Awesome. Okay, Susan, do you want to go next? Sure. So my husband and I actually farm. We grew up, both of us grew up on farms. He grew up on a dairy farm up by Oskaloosa. I grew up down here by Drake'sville. So we have actually the agriculture side of it where we row crop and do hay. And then we have two herds of cattle. We have Angus and we have Highlands. And we actually
05:41call our business Hall Highlands. We are just getting into direct to consumer meat. We are, we're not organic, but we try to stay as natural as possible. So we use Dr. Paul's products. You know, we don't vax, we don't have hormones, we don't use antibiotics unless absolutely necessary. So that's, we do that on the ag side. And then I also homeschool.
06:06our son and then we have an extra kid that showed up here a few years ago and she loves the farm and she never went away. So she actually works for us. And I am a big proponent of natural health and so I am a certified herbalist. I have, I'm certified in multiple other modalities for natural health. So we do a lot of herbs, of course canning. I mean, that's, you kind of grew up with that being on the farm, gardening, you know, all those sorts of things. Which just slides right into homesteading. We have one milk cow.
06:36So we just, because we're already ag, a lot of the stuff is still encompassed within home studying. And yeah, we just really enjoy being out here and doing those sorts of things. Fantastic. And that leaves us with Jasmine. So Jasmine, go ahead. Thank you. So I'm from central Iowa. I was raised on a farm over in Grundy County, and now I live one county over in Hardin County.
07:07Again, really raised in that traditional self-sufficient model of my great grandparents, their homesteading efforts gave me the foundation with the food preservation and the gardening and the natural medicine to carry that knowledge with me into my adult life.
07:37It's an unpoisoned lifestyle. My husband is a chiropractor. I am an alternative health practitioner. A lot of people in Iowa don't know what that is. It's very similar to what Susan said. I'm a certified herbalist and my modalities are natural health, nutrition, massage therapy,
08:05The things that make the body do what the body was designed to do, which is live healthy. We can develop resistance to disease through nutrition and exercise and quality self-care. So that's the primary source of income for our household. My husband and I share a practice in Story City, Iowa. And we try to practice what we preach. I grow a lot of our food.
08:33We have an orchard and chickens. I co-op with my best friend who lives about a mile and a half down the road for some beef cattle. So we are really picking Susan's brain this year on natural cattle care because this is new territory for us. And I really think that, like Teresa said, our mission as a group is building that networking
08:59learning skills from people who are well practiced in the homesteading arts and the natural living craft and really trying to fulfill God's purpose as a community. Even though we're so far apart, with modern technology, that's becoming easier. Like you're demonstrating today with your broadcast. So that's where we're all coming from, is just building that holistic lifestyle and the community to...
09:28teach each other, share with each other, network, and build self-sufficiency. Okay, so you guys are all in the homesteading community realm here in your own lives, so that's great. I don't have any livestock here except for chickens. I'd love to have a cow, but we don't have room for a cow, so we don't have one. But I wanted to get this in before we get into the community forum stuff.
09:57We had our first egg this morning from our 20 week old chickens that we just got two Saturdays ago. So we're very excited. They're beginning to lay. They're excited. They're beginning to lay and we've had chickens before. This is just a brand new bunch because we culled our older chickens in the fall. So it's a bunch of it's a it's a flock of 12 and they're the ISA brown variety. They used to be called ISA reds, I think.
10:27I looked it up and they were supposed to start laying between 18 and 22 weeks and they're 20 weeks old. So dead center, 20 weeks old and first egg. And it was really funny. My husband went out to feed the chickens this morning. When he comes in from feeding the chickens and giving the barn cats food and water, because you have to feed your barn cats a little bit in the morning and get them going. Most people don't realize that, but you really should give them some food. Usually when he comes in, I say, is everybody okay? And he didn't answer me.
10:55and he walked in the living room and held out his hand and he had this pretty little egg in his hand. My heart literally thumped, you guys. No joke. So we're going to have eggs again. Thank God. Because I don't, I assume you have seen the price of eggs at the grocery store right now and I don't want to pay that. I would rather have our own chickens and pay for the feed. Oh yes. Yes, yes. So that's our nod to homesteading here.
11:23And they're better eggs too. Yeah. The quality is better. They taste much better. Yes, they do. Um, we've been buying eggs for three and a half, four months at the store. And I had really been just avoiding eating them because I didn't, I'm not a big egg eater anyway. And I made a, a, uh, can't think. Egg salad sandwich, like three weeks ago from the store, bought eggs. And.
11:53I threw away half the sandwich. It just didn't taste right. I was like, this is not what I want. And so I am so looking forward to the first egg salad sandwich, you know, week and a half, when there's enough of our chicken eggs to do it with. Yep. So anyway, little silly thing from our homestead. So tell me about this community forum. And I saw that you have an event coming. So tell me all about that. Anybody. I don't care who.
12:25Well, can I add something to this about the community thing? Oh yeah. This group. Sure. We have other members that are not here. And, uh, but the neat thing is how we all came together and we just started networking and working really as a great big family and you know, it is a, it's a godsend to us that, you know, we have such a huge family.
12:53that wants to network and come together and share our knowledge with others and learn their knowledge and make it, that's what homesteading is all about. Not one person can ever get all of this and keep it in their head. Right. And I am just really thankful for each and every one of our board members that is on this committee to make this work. Because without them,
13:23this would not work and we're a team. And it is very, very, um, re encourage is encouraging to me watching how this team has worked together in the last year. And so, yeah, I just want to say that about our group. Yeah. Many hands make light work as a, as a saying for a reason. Mm hmm. Right.
13:50Well, I'm really glad that you are expressing your appreciation for the group because sometimes people in the group, some people don't really get told that they're doing a good job and they leave. So it's really good to let people know that you value their work. Well, and I think that as a group, we're really blessed because I feel like we all genuinely really like each other. I mean, we really genuinely all like each other. We all have very similar mindsets.
14:20sure we all have different skills, but we genuinely like each other as people. Even if we weren't part of this group doing this together, I think we would still like each other. We would still be involved in each other's lives. Yeah, definitely. Nice. So, you've built a family around this group or the group, the family, however it worked. So tell me, tell me about the community that you've started, the forums.
14:49Well, self-efficially during 2020, when COVID hit, supply chain issues happened all over. And I kind of got to thinking, you know, we have this technology to network with people. And having met Sean and Teresa previously and attended a Homesteaders oriented event
15:20They have skills that I don't have. I have skills that they can learn from. There's got to be more people in Iowa with this mindset that I can learn from or that are producing things that I need. And then I came across this meme on Facebook that was a picture of an elderly woman smack in the middle of her garden, in front of her barn, and it said,
15:46Grandma survived the depression because she knew how to do things and her supply chain was local. And I thought, Eureka, if I can create a page on Facebook to make a local supply chain where local producers and Iowa homesteaders can meet, so to speak, then we can all do business with each other.
16:14and we can create a local supply chain. And Sean and Teresa and obviously Susan have the same ideas. So being that we were like-minded and technology gives us the advantage of being able to get together even long distance, you know, we came together and now we have Facebook pages with thousands of members. And...
16:40Other groups have created expos and events. And so we're playing off of their model a little bit as far as creating the event that we're working on. But we've decided that our mission is going to be different because our mission is not profit oriented. Our mission is basically the biblical version of community drawing together.
17:10And together we can stand as a self-sufficient network. And so that idea of fellowship, that idea of community, that's why we called it a forum. We want to invite people with knowledge and interest and the products they create to come and share their skills, teach what they know, learn from others.
17:37And that was really the direction that we wanted our event to go. And, you know, and, and with that said, you know, none of our speakers are getting paid. They, the only thing they're getting out of it is we're not charging them to attend the event. They get to come share their knowledge and then learn from other people, other skills. And, you know, we want to keep it very.
18:06reasonably priced for people so that it's not hard for them to come. We want to be able to make it affordable and just about the community of helping each other. Obviously, we have to charge something because, you know, where we're going to have the event, we have to pay a usage fee for the facilities there. So we do have to make a little bit of money to cover those costs. But none of us
18:33about money at all. It's all about community and helping people learn from people. Yeah, and whatever you're charging for people to come to the event, it gains them education and it gives them an entree into a different community they may not be part of yet. So I think it's worth it. So what's the event entail? What are you guys going to be doing?
19:06So I have just been finishing and finalizing our current schedule. The lineup as is right now. We have a lot of different classes we're going to be doing. Them about an hour apiece. We have a lot of different things that we're going to have. We've got rope making,
19:36Rendering fat. We're going to do some round tables, especially for things like canning and dehydrating. Because we know that there's a lot of people out there who are kind of rebel canners, if you will. And if you do the official classes, everything has to be just so. And this is going to give people to actually jump in and share what they do also. Cast iron care.
20:06Beekeeping, sourdough, soap making, a couple of different animal nutrition, cattle care and animal nutrition, herbal remedies, gardening.
20:26and have more knowledge than others. And so for that reason, you know, we brought in a lot of different people who are gonna share just the things that they know. And then we're also gonna have vendors that are gonna be in our main area. And I do believe we're going to have buckskinners there to show what the buckskinners do. And then on Saturday, we're also gonna have like a Dutch oven contest. Nice.
20:56So it's basically an expansive homesteading crash course. Nice, that's exciting. Have you done this before or is this the first time?
21:12Well, yeah, we did this before prior to this. We belong to another group and we've actually had this be Teresa and I's third year of doing this. But we all decided to do our own this with this group of people because
21:40We are, this group of people is like-minded. And I'm not going to say much more than that, but we've been in this three years. And, you know, you can, it's more of a community networking and sharing our skills with each other. Yeah. The reason I asked is because when it's a first time event kind of thing, there's always jitters and there's always.
22:10I don't know, kinks to work out. And I feel like after you've done an event like this, it's a lot easier the second year and then the fifth year is like a cakewalk. Well, and I think that, you know, as we have, you know, two of the members that aren't here today were part of the original group with us as well. Um, but I think that, well, that was a great thing that, um, this group.
22:38that we've created now or that we've all come together and created, we all have a very much like-minded mindset. We're all about community and helping people help each other and I feel like that God has really blessed this event for us and is blessing this event because it feels like this event is coming together easier and faster than the previous ones we've done.
23:09And I mean, it's just like we're having people reaching out from all over the place. We had to turn people away to do classes because we ran out of space and time. We had to say, you know what? We can put you on the list for next year, but we don't have a space because we had so many people that wanted to be part of it. And that's not a bad problem to have. But we just feel like it's been very blessed by God because we feel like.
23:37we're doing it for the right reason. And he's gonna honor that for us to have a good event to help people. Yeah. And none of us about any of us or what we're doing and our skills. And obviously it's taken all of us to put it together, but none of it's really about us. It's about helping other people. Okay, so is your attendance completely full now? Well.
24:03We're not gonna sell tickets ahead. They're just gonna pay at the gate. So we really don't know how many people. We feel like we'll have several people, but we really don't know. But we do know that who's supposed to be there, God will bring there. And when is the event? I thought I saw May 2nd and 3rd, but I could be wrong. Yes. Okay. So May 2nd and 3rd, you guys are gonna be very busy.
24:32It's I'm guessing that's a Saturday and Sunday. It's a Friday, Saturday. Okay. Cool. I I'm so I'm not even envious and jealous is the wrong or the wrong words, but I'm excited for you guys that you're doing this because it sounds absolutely wonderful. And the people who attend are going to gain so much everything just by going.
24:59And that's our goal, to be honest with you, is to share knowledge and learn from them. Mm-hmm. Yup. So I don't even know if you guys know the answer to my question here. How much time do you think you have sunk into making this happen?
25:21A lot. That's a lot. Yeah. I mean, I spent a lot of time, a lot of legwork, a lot of calling people, talking with people, a lot of, you know, passing out flyers, putting it on different groups to advertise it, just a lot of things. But you know, Jasmine and Susan spent a lot of hours working on the schedule. And I mean, Jasmine did like.
25:49hours of work trying to get it all just right for us because that's a skill she has scheduling. That's not something I have. I would have been like, oh my gosh. But you know, just, but you know, and that's the good thing about our group too is we all have different skills. So it's been good that way, you know? Mm hmm. Okay. Yeah, that's been great because while I am able to put a schedule together, I do not have the skills to create it.
26:18in a readable format that can be advertised on a computer. So Susan totally took what I put together and magically changed it into something that's actually usable. So that's one of the blessings about our group. We are like-minded and like Teresa said, we all have different skills. So what one person can take and mold a little bit into something useful
26:48the next person on our committee can mold it a little more into something even more usable. And I think God knew that we were going to need that. So He put us together. And like Teresa said, He's given us a mission. And that mission is to develop a homesteading, self-sufficient community. And I think our committee itself really shows no one person can do it all.
27:17you need different skill sets. So I'm really grateful to have spent time with this committee and learned from them. And I think that's such a appropriate foundation for the event that we're doing. Yeah, I just want to jump in and say that I am so impressed with how complimentary you guys are of each other and both words, C-O-M-P-L-I and C-O-M-P-L-E.
27:46because you're very good about giving compliments to each other, but I feel like all of your skills compliment each other.
27:57Well, it's all of us together, working together. And God brought us all in each other's paths and for a purpose. And to be quite frank, I encourage everybody to come, give it a try. For $10, what do you got? What do you have to get in the gate? And you're going to walk away with a ton of knowledge. A ton of knowledge.
28:24You can't, you can't YouTube these kinds of things. Um, you know, and what you're going to walk away with is a network and a group of people that, you know, six months down the road, you find something that happens to you, you can call and say, Hey, I don't know what this is, but Hey, Teresa knows how to do this or Susan knows how to do this or Terry and Tonya know how to do this, she always say in that networking. And getting quick answers.
28:54You know, and shoot, I do that to Jasmine anyway. I mean, if I got something, I need a question about something. I call her up, hey, what do you think about this? She gives me her, her knowledge, you know, and, and someday I'll repay that to her when she calls me and says, what kind of mushroom is this? Don't need it. Absolutely. Um, I think the best thing.
29:22in the world about being human is that we all have some form of community. I have very few close friends and it's partly because we moved four years ago and all of my friends have jobs where they live and it's half an hour away from where we moved. So I don't see my old group of friends very often but we still talk through messages or on the phone. And if I know that somebody that I moved away from knows something,
29:51You can bet your butt I'm going to call her and say, how do I fix the zipper on my brand new coat that broke? Because she's, she's good at that. And I'm probably not going to fix it. I'm probably going to run it up to her and have her fix it. But, but if I could, if I can fix it and she can tell him, talk me through it, I'm going to ask her, of course. But the thing that we've gotten away from is community. I mean, there's all of these McMansion.
30:19quote unquote communities and no one knows anybody in those communities. No. And I- Most people do. Yeah. I hate it. Yeah. And one of the areas that, I mean, I love that about this group. Everybody's got their niche. I can, we can ask each other, talk to each other, share with each other. And it's so amazing. But even in my own life, you know, one of the places that I see so many people struggling right now is like-
30:48young mothers. You know, back years ago, you had such a community where, you know, grandmas and aunts and neighbors and everybody was willing to come and help. You know, they had tricks up their sleeve with the kids, you know, young families, all these different things. And we don't have that anymore. And I would love to see, you know, besides just home studying at large, just community to start to grow and find roots again. And I'm hopeful that we're seeing a move back towards that.
31:18direction. But that was the other reason that we wanted to keep the prices low on this. And then anybody under 15 was free was because we want to see these young families. We want to see these kids coming in and trying things, you know, making ropes or watching because these were things that we got from grandmas and grandpas or neighbors that used to do stuff like this. And there's not that much out there anymore.
31:45I'm going to jump in. The other thing is, is that I'm old enough to be a grandma. I have a step-grandchild right now. She's 11. And I feel like a lot of people my age, I'm 55, did not like, I mean, they may have seen their grandparents do stuff, but they didn't actually learn it. And so it's really hard to pass on what you don't know how to do.
32:12So I love that you're inviting kids in to learn these things. Well, exactly. Cause Susan and I have talked about it many times. I'm 51 and Susan obviously is younger than I am, but we talked about it many times that there are, most of the people our age and younger don't know how to can. They don't know how to do any of those things because they either didn't get taught or they weren't paying attention, you know? And so...
32:40And it's such an amazing skill. And, and you know, I find it rewarding because, you know, to be able to walk in my canning room and see all this stuff that I did that, you know, that that's. And, you know, and I, and I know what's in that jar. I don't like, I don't have to worry about what's in it. I know what's in it because I put it there. The only thing you have to worry about is if it's got spots on the lid that are going to kill you. And I'm sure that you know what to look for.
33:07Yeah, but you know, I mean, but most people wouldn't have a clue how to do it, or they'd be terrified to even begin to figure out how to do it. So, you know, if we can help them even just a little bit get over that, that fear of trying it, and, you know, give them that little push forward to give it a try, you know? Yeah. I mean, it's worth it. Yes, there's a reason that it worked for hundreds of years, and it still works.
33:37Um, it's really funny. We had a little girl who would come to with her mom to our CSA thing here a couple of summers ago and her little girl was like five, I think. And she wanted to taste something right out of the garden. And the mom said, is that okay? And I was like, yes, even if it has dirt on it, it's probably not going to kill her. I said, we don't spray, we don't spray anything.
34:05on our plants, it's fine. And just wipe it off. And her little girl just picked, I don't know what it was, I think it might have been a green bean or something. So clearly something you can just pick and eat. And she bit into it and she was like, that's not like the canned ones. And I said, no, because it hasn't been canned. And she said, it's crispy, chewy. And I said, yeah. She says, I want to grow these. I said, good.
34:34Talk to your mom and dad about growing those. And I was just so excited to see that light come on in her eyes of, oh, this is what it tastes like before anything happens to it. So it's- Building off of what you said about the McMansions, there are so, so many housing developments and places where people don't grow anything.
35:03Uh-huh. And that part of our movement is to teach, maybe plant the seed of the self-sufficient mindset. You cannot grow everything you're going to need yourself, but you should start growing something. Like you said, Mary, these skills were grandma skills. And fortunately for me, my gram and great gram raised me. So that's where I learned.
35:32didn't have a choice but to learn. It was expected of me that I would be helping in every aspect, from the planting and sowing to the harvesting and then the canning and preserving. So these skills haven't been taught and we want people to learn these skills. We want to plant that self-sufficient mindset. Like Teresa said, when you open that jar,
35:58you know exactly what's in it because you put that in it and there's nothing in there that you can't pronounce. So that's part of our mission is to create that movement toward the self-sufficiency, the homestead minded, doing it for yourself in a very pure way and networking with people who can contribute to that holistic life.
36:26The more I'm picturing both of my grandma's kitchens when I was growing up, and both grandma's, one was in Maine, one was in Illinois. Both grandma's kitchens had all of their tools kind of out and displayed all the time, everything they used all the time. And the juxtaposition between their kitchens and the kitchens that we have now, it's crazy.
36:50The chasm of disparity between what their kitchens look like and what people expect a kitchen to look like now is so different. Yeah. And I'm totally into like grandma core anyway, so like my kitchen has stuff everywhere. Yeah, you should see. But we use it, so it goes both ways. You should see mine right now. We've got jackets on the back of chairs around the table because it had been cold. That haven't been hung up yet.
37:18We've got a table full of seedlings started for the spring planting. And there's little baby basil plants sprouting and there's peppers and we have tomatoes planted, but they haven't started yet. And, um, my counter is almost clean of dirty dishes. Cause I've already done dishes once this morning, but I always feel bad because when we bought the house, clearly it was empty and that kitchen, our whole house was remodeled before we even saw it.
37:48So the kitchen is just gorgeous. It's like a modernized country kitchen. So the cabinets look like old cabinets, but they're brand new. But they did keep the original cabinets over by where the kitchen table is. And those are just the flat faced made out of wood cabinet doors. They're not fancy. I love my kitchen. Like I could rave about my kitchen for days and you would tell me to shut the hell up after two minutes. But.
38:17But I always feel bad because my kitchen is always a mess because that's the room we do everything in, you know? And I got up this morning, came downstairs, looked at my kitchen and went, oh my God, I need like two days straight to get this thing looking like it did when we moved in. And then I stopped myself and said, but it's not supposed to look like when we moved in, we live here now. And that made me feel a little bit better. So I am going to stick with the grandma core thing.
38:46and it's okay to have a clean colander sitting on the counter. I'm okay with that. Absolutely. Those kitchens are the healthiest kitchens because they have realistic expectations. My kitchen's always a mess too because I'm always doing stuff. With everything else we have going on, sometimes the kitchen table doesn't get cleared off, so there's mail. We have jackets on the back of our chairs too.
39:15But I think there's a quiet comfort that comes in a home with a busy kitchen. The centrifugal meeting place for a family. When we were raising our kids, we ate supper at the supper table because sometimes that's the only quality time you spend with each other. I'm with you. I've frequently said I need three of me to clean the house, keep up with everything else, and go to work.
39:46I really agree that that messy kitchen is a cozy, safe, comfortable, healthy place where your family actually likes to be. Because if they didn't like to be there, it wouldn't be messy. Well, my- Well, yeah, exactly. And you know, if a kitchen is like, in my opinion, like if a kitchen's neat and perfect all the time, is it really being used? No. You know?
40:14No, it's not. And my favorite thing about our kitchen is that it's the size of a, I don't know, it's probably the size of a small great room, a living room. So it's bigger than a galley kitchen by probably four times. And we have an island in our kitchen because it has very little counter space on the outside walls.
40:37And that island is the most wonderful thing on earth because my husband and I and our adult son who still lives with us all love to cook. So if we're gonna make a big meal, like it requires chopping vegetables and doing prep and stuff, we can all stand around the island and work together and talk. And it's my favorite thing about my kitchen. Yep. Those memories will last the rest of your life. Mm-hmm. Oh yeah.
41:06I have a son who is currently in culinary school because from the time he was a little tiny kid, he wanted to help in the kitchen. And now he's creating a legacy for himself with those skills because he was, well, he was expected to help out, but his own interest in it really grew. And so now I'm thinking back to when he was a little tiny kid and here he is in college going to be a professional, you know? Yeah.
41:36Yep. Good job, mom. You did great. All right, guys, I try to keep those to half an hour. I would love to make it two hours, but that probably won't go very far with my listeners. So I'm gonna let you guys go, but thank you so much for the discussion today and your time. I appreciate it. Now, so we leave this up? Yes. Okay. Okay. All right. Thank you for having us. Yeah, thank you.
42:06Thank you. Thank you for the opportunity. Now, would you like us to send you a flyer or like online? Do you want me to like send you a flyer or anything like that? Yeah, yeah, actually, yeah, if you could, that'd be great. So I can share it in the show notes thing. Yeah, absolutely. Okay. Okay. All right. Thank you guys. Have a great day. All right. Thank you.
 

Clear Creek Ranch Mom Catch-Up

Today I'm talking with Leah at Clear Creek Ranch Mom. She has some exciting things on the horizon after experiencing a health scare.
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00:00You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters, and topics adjacent. I'm your host, Mary Lewis. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Leah at Clear Creek Ranch Mom, and this is a catch-up episode. I interviewed Leah back last March, and her episode is originally called Clear Creek Ranch Mom. Go Fig!
00:29So good morning, Leah. How are you? Good morning, Mary. Good to visit with you again. You too. I, it's funny. A lot of the people I talk to on the podcast, I, I don't necessarily ever talk to them again, but I have like six people that I check in with and I keep up with and you're one of the six. So.
00:48I feel blessed. Thank you for thinking of me. Oh, you're welcome. And it's really hard to miss because you have been doing a lot and you've been sharing on Facebook a lot of all the new things you're doing. So give me a real quick who you are and what you do. And then I want to talk about all the new things you've been doing. Sure. Leah Peterson. I am from Custer County, Nebraska. I am blessed.
01:14to live on and help operate a multi-generation family operation in Custer County. We raise cows and crops and kids, I like to say. Additionally, I am an executive director for a small nonprofit in Nebraska where we apply for federal grants. So if you hear that buzzword of late, you know, that comes with a whole bunch of rain.
01:40Cringing and curling your toes, we use those federal grants to help provide education and technical services for farmers and ranchers in Nebraska. So I've been doing that for a little over two years. And then, you know, I'm just that busy lady as a volunteer service oriented person in my community and then doing stuff for Clear Creek Ranch Mom too. Okay, awesome. Before we get into all the new stuff you're doing since you brought up the federal grant thing.
02:10One of the things somebody told me the other day when we were discussing this, it might have been my dad, I don't remember, was that if you had submitted an application for a federal grant and it's up in the air right now, there are also regional grants and local grants out there that aren't necessarily funded by the federal government. So if you're still looking, those are good alternatives to look into.
02:37Absolutely. There are also so many donors, charitable groups out there that care about causes that you care about. Someone told me last week, it's as simple as trying to spend some time listening to public radio. If you'll notice on public radio a lot of times that your news breaks or your commercials are sponsored by some of those foundations that exist out there, and those people are also looking for opportunities to help fund projects.
03:05and education. And so we have been looking under some of those couch cushions as well as we try to diversify some of the funding sources that we look to to help us keep on with our mission, which is to bring quality, solid education to farmers and ranchers. Yep. So that's an alternative or those are alternatives and you're not completely screwed on this right now.
03:31I don't really want to talk about anything to do with government right now. Amen. The chaos is making me really nervous. I just talked to my folks this morning and they're, my mom is not in her 80s yet. She is two years away and my dad is 81 and they're very smart people and I love them with all my heart. And when I freak out about things, I talk to them and I said, so what do you think? And my dad said, hang in there.
04:00I said, that's it. He said, yeah, hang in there. I was like, okay, I'm going to take you at your word, dad. Thanks. Absolutely. That's all I got. Hang in there guys. Hang in there, get off social media and go sit down at the dinner table with your neighbors, your friends and have one-on-ones and that will help center you, bring you back to center and help you feel more calm and assured that things will work out and be all right. Yes. Or read science fiction. Yeah. Or read.
04:29romance novels because at least it gives your brain something else to focus on. Yes, or dad jokes. We're big fans of dad jokes in this family. Yes, exactly. So, okay. So, back when I talked to you a year ago, we talked about ranching, we talked about what's proper etiquette, asking questions about ranching. I will remember that. Whoops.
04:54Now I know if I'm going to ask somebody a question that I don't know is a good question to ask, I say, I do not know if you can answer this or if you're comfortable answering this. If you're not, that is fine. And that way I'm covering my bases because I felt like an idiot after I realized what I'd done with you. I know. So for those who don't know, I asked Leah how many head of cattle they have and that is an inappropriate question, but I didn't know it at the time. Whoops.
05:23So now I know. So since then, you had a health scare. And ever since you got through your health scare, I've seen all kinds of new things popping up on Facebook about what you're doing. So do you want to talk about that and what it prompted? Sure. Well, I am like a lot of women in agriculture who, in spite of your best intentions, find that it's very easy to be distracted.
05:52distracted, it's very easy to put others' needs ahead of your own. So kids, husband, livestock, putting them first. And I'm guilty of that, both time-wise, money-wise, putting myself down on the priority list. It was actually my dentist who had been twice a year reminding me of the importance of
06:19not just getting my teeth cleaned, but paying attention to other stuff when it comes to the aging process. And of course, your dentist is right in your face. And he said to me, because he takes care of cleaning farmers and ranchers' teeth all day long, I would imagine, I should ask him, that he probably has sort of this rehearsed can speech that he gives them often, which is, you know, I'm looking at your face, I'm looking up close at you, and I think you should see a dermatologist. So he'd been after me.
06:48several reminders. And in particular, he cleans teeth for my folks, right? So he knows us, he knows some of our genetics and stuff like that. And he was always kind of ragging on me about my lips in particular, and I'm very fair skinned and blue eyed. I think you just should get those looked at. So I did. I finally, I made an appointment and I did. I went in March. And I think right after we did our first visit before you aired the episode.
07:17and met with this wonderful dermatologist specialist. She's not a dermatologist, she's a nurse practitioner who specializes in skincare. And she works with farmers and ranchers. Most of us have really high deductible insurance or no insurance, so she works on a cash basis. Nice. Ranchers love to hear those kind of creative solutions. And she was so thorough and so kind and explained everything.
07:43I mean, I pay attention to my skin. I'm so fair skinned. I've always covered up. I've always worn hats because I burn so easily. And even so, you know, these spots showing up. And so we started doing biopsies. Of course she started with my lips and she's like, you know, I really, I'm not too concerned about them, but I'm seeing some other stuff that concerns me. And, you know, I just started to sweat because I'm like, the stuff that doesn't look suspicious at all. You're telling me it concerns you.
08:10Sure enough, she said, you'll get a letter with your pathology results. If I call you, you need to take my call. Sure enough, two weeks later on a Monday morning, promptly at 8.01 AM, my phone rang and I knew it came up on my caller ID. And I am certain I said a naughty word. We were just starting into the thick of calving season and my world stopped. And your world doesn't stop.
08:38very often during calving season. I mean calving season dominates your existence, your family's existence. And she said, I need you to sit down and I need you to listen to me. And basal cell carcinoma, I knew that word because my mom has had several of those cut off or burned off over the years. I know that you do an easy removal of those. They're pretty common skin cancer. So we started with that.
09:08And then she said, but we got to talk about something scarier than that. And I'm thinking to myself, I don't know what else there is when it comes to skin cancer. And she said the word melanoma. My heart stopped to marry because I know two people who have died from melanoma. And it was because they waited. And I didn't even realize that I didn't know that much about it, except that I knew melanoma is a killer. But I thought it was, I thought it looked different.
09:36than what it looked like on me. I didn't realize it can start with the tiniest of spots and then quickly get into your lymphatic system and spread. Life stopped. She says, we got to move and we got to move on this now and I don't care what you've got going on in your own life. We got to get more biopsies. We got to see what we're dealing with. Life stopped. Through March, April, and May of 2024, which is historically for most farms and ranches in America, the busiest months of the year.
10:06I was going to doctor's appointments when I was supposed to and my husband was going with me. Again, that's like a double ask during that time of year until we had finished the last rounds of removals and pathology reports to say, you're clear, but your life has changed now. You're going to come see me every 90 days. Again, who has time to go to the doctor every 90 days? Well, this girl does.
10:36this darn thing sneaked up and appeared really out of nowhere so quickly, which just tells you melanoma doesn't mess around. I'm so glad that you're still in the world and you're not sick. Thank you so much. Yeah. And she, you know, I would like to interview her myself because she's so compassionate for farmers and ranchers who often feel like they're sort of misunderstood or not seen or heard.
11:05affording their healthcare, which is the thing that I love, the thing that sustains life and gives life to our farm and ranch, which is the sun will also kill you and that you must respect it. And even with being careful, it got me. Now it got me on the face and I've always worn thick glasses, strong prescriptions since I was two years old and we'll never know if that helps, you know, it pulls more light onto my face because in the time since I had another spot pop up.
11:35across my nose to the other side that looked and mirrored exactly identical. So I rushed right in to get it removed and it came back just as a beginning. Just that fast though, Mary. Like a lot of cancer. And then there's the cancers that silently getting you from the inside and you don't realize it. But I thought how foolish am I that I could see it.
12:01you know, and I could hear it to know that it had to be a priority. And yeah, it awakens something in me, which is we farmers and ranchers, again, we so focus on work ethic and dedication and loyalty and getting the work done and the place comes first. There are real consequences to those philosophies. Mm-hmm. Of course there are. Your health and your relationships at the top. Those are the consequences. And at age 45.
12:29And I have had some pushback a little bit because people are really much their gatekeepers, right? They're gatekeepers of the reputations. They have it as these stoic solid hard people It is very difficult for some of us to speak and say things like I need to take care of myself today And especially as a woman Women have a hard time putting themselves first and it's it's been since time began
13:00Since time began. And you know, sometimes I like, are we really doing it to ourselves? Maybe it's not community or people around us doing it to us as much as we think they are. But, you know, I had to reconcile my last cancer surgery was on the kids' last day of school in May and I missed it. I've never missed it. It's a celebration of sorts. I did not want to miss it. I wanted to reschedule. She couldn't reschedule. So I missed it.
13:29No one said anything to me, but I was kicking myself on the inside until my youngest said, mama, I wanted you to get yourself taken care of today. Yeah. And I'm going to sob here, but now you will be around for the first of the other or the ending days or the marriages or the proms or whatever's coming down the road. Yes. And she knows when she's a grownup that her mama will say, you take care of yourself.
13:59Let me help you take care of yourself. Yeah. And you know from personal experience that that's terribly important. So I don't want to cry through the whole episode. So tell me what that has inspired you to move forward with because I know you're doing some awesome things. Thank you, Mary. Well, you know, I've spent, and I'm going to be the emotional one today too, I've spent a lot of my life being afraid to speak.
14:29my story or my truth because of fear of judgment or being wrong. And I am a, I'm sensitive by nature. I've met, people don't realize that about me, but I am. I, I often tell my oldest, you don't see me cry because when I start, I can't stop. So I guard myself that way. Um, but finally giving myself permission to say.
14:55The things I would like to say and I what I always hope is kind and respectful as much as possible and inclusive. But say the things that need to be to be said to speak up for those who feel like they don't have a voice or they haven't been able to find that voice and hope that in doing so I can encourage them if they need to be encouraged. Or encouraged and brave than enough to use their own voices.
15:25Mary, I have a little board in front of my desk. I print out and keep track of people who wrote me to say, I went to the dermatologist. I'm not giving myself credit. I don't want it. The only thing I can say is you never know when your words, your story, your sharing, being vulnerable with people will encourage them in a way you have no idea.
15:54how you can positively impact or touch a life. And everyone is capable of doing that for another human being. Yes, and it can be the tiniest thing. Like there was a lady at Panera back years ago when I was starting to go bray and freaking out about it. And she was the hippest older lady I had ever seen in public. She had the most beautiful jacket on. She had like...
16:21slim fit hands on, she had the coolest shoes, she was just really cool. And her hair was short and wavy and white. And she was beautiful. And I walked up to her, and I'm really shy, I don't walk up to complete strangers very often. But she was putting her stuff in the trash can and I walked up and I said, I absolutely love your hair. And she took one look at my stripe in my black hair and she said, I love yours too.
16:50And I teared up and I was like, thank you. I said, I can't wait until mine looks like yours. This half and half thing is driving me crazy. And she just had the biggest smile on her face. And so it was this little tiny thing that I did. And it didn't change, it didn't keep her from getting cancer and dying, as far as I know, but it was a little tiny smile thing that I did. For you, you are doing something that
17:18probably is saving lives. So it doesn't matter how big or little, just try to make a good impact in the way you can. That's right. It doesn't cost anything to be kind and to share. And of course for me what hit closest to home was trying to encourage my siblings to get to the dermatologist and get checked out. Again, all of us are just so guilty of getting busy prioritizing.
17:47ourselves slips down the list. And I missed my last appointment with a dermatologist last week because I had influenza in our home and couldn't do it. It is on my to-do list, just right up there with getting my taxes done for 2024. Don't we hate it? Why do we human beings feel like we don't learn our lessons unless it's the hard way a lot of times? Because we're busy and we're distracted. Yep, busy and distracted.
18:17Yeah, that's the thing that kicks everybody or we just ignore things. If I ignore it, it'll go away. Yes. I'm really good at that. It's not true. I need to not do that anymore. Okay. So what I've been trying to get Leah to get to in the last five minutes, but she's not doing it is Leah is a very talented writer and she writes these beautiful essay snippets, I call them on her Facebook page and
18:43I love them. She tells these stories and I read them and I either guffaw or I cry or I take a big deep breath and go, yup, that's right. And she also is getting into public speaking. And I love this for you because I watched the video that was posted of your speaking engagement a couple of weeks ago, a week ago, whatever it was. And you were nervous, but you were fantastic. Thank you. Yes, I was so nervous. And
19:13I have done public speaking for a long time. I did high school competitive public speaking. That was a long time ago. I've done small groups. This was a unique challenge because it's a huge event. So when I say huge, I don't just mean number of bodies, but like the pressure to make it be good because it's such a great event in the state of Nebraska celebrating 40 years of Nebraska Women in Ag, a dynamic setup of speakers and workshops.
19:43and I was the keynote to close the event. Yes, you were. Yeah. I hyped myself up into thinking that I was not going to be able to meet the expectations given how great it had been and the weather had been so terrible. Women were anxious to get going and go home. So they had told me 45 minutes. I knew that wouldn't be appropriate. I was myself looking at my watch thinking I'm anxious to get home to my family and help.
20:11put things back together after such a vicious Arctic blast we'd endured. And so I was nervous. And then when I saw my father sneak into the corner of the ballroom in the corner of my eye and my mother was at a state or she'd been there with him, um, I had to pivot and I couldn't look that way because
20:34Well, I wrote about it because I'd cry because he's a baby boomer and I am the next generation. When you know, you know. The relationship dynamics between the generations are different and it's hard to explain that. That's why I wrote about it again a week later. I wrote about it, which seemed to resonate with many who said, yes, this is my experience. It is my experience. It doesn't make me stop longing for.
21:03dad that would say I love you but showing up 70 miles down the road does mean that he loves me. Absolutely. The thing that I really wanted to say about your speech as the keynote and the last speaker of the thing is that I felt like you were the dessert after the really good meal probably because you were very earnest but you were also funny. Thank you.
21:31As I get older, I find myself being funnier. So I think my teenager rolls her eyes. Her boyfriend tells me I'm funny. Yes, and I felt like that was appropriate because the content of the event was so wonderful. It was heavy. It's a heavy time. Of course, I mean, it's heavy for all Americans right now, but it's particularly heavy for women in agriculture in spite of really good markets and stuff. It's just heavy. It's all heavy.
21:59always heavy right now, it just seems heavy, heavy. I thought that humor would be appropriate. But let me say that when I entered into certain components of that 20 minutes that I spoke and I didn't see it coming, I mean, I practiced on a small group of women and my husband several times, the emotional response from them took me by surprise. And so that's…
22:24that also drove a bit of my nerves in particular when I pulled up the picture of the from the mom cyclone. And I selected that one because it was a picture that people recognized. It had something like 25 million views or something. And I saw some women kind of do like a, like it was like a blast from the past. And so they recognized it but hadn't put it together that it was mine. And it had been on the front of many papers and magazines that
22:53the following weeks that it was me that had written and shared that, but also it drew back drew up their own memories from 2019 from that bomb cyclone. And after the event concluded as I was packing up and we were done to go home, how many of them embraced me to, to thank me for for helping remember that event, but in like a positive way. There were some women that said though it was hard. Some PTSD is a very real thing.
23:23and several that said I had an instant emotional response because I haven't revisited those memories and then you brought it right in front of my face and I had forgotten how hard it was. So that was, it was a, like I said, it was a unique experience to see the tears in the audience when I didn't expect that. At the end of the day,
23:50My goal was to connect with them and I feel like that mission was accomplished and then help them connect with one another because while we've been together for two days and while we women in agriculture do feel interconnected on so many things, it's very hard to get to that state of authentic vulnerability where you actually are saying me too and you're
24:21flesh that out together and you establish trust and credibility and you feel like you're in that safe place to do that. And that's what I, that was what my goal was. And it blesses my heart when I see women exchanging phone numbers and email addresses as they go home because they're doing that. And there's so few of us, Mary. Yeah. We will not survive without that community.
24:51Yeah, and I feel like that's true of any community doing good things. I mean, I don't know if there are still communities doing bad things. I mean, biker groups used to be accused of doing bad things. And I don't know if they're even still around. But when you have people, it doesn't necessarily have to be women, it tends to be women because for ones who are very social. But when you have a group of people focused on something that is good.
25:21whatever it is. You guys are all lit up. You have ideas. You share them and amazing things happen. And the other thing here is that you are very good at pulling the heartstrings and pulling people forward to hear what you're sharing. Thank you. I get that from my mother. And I know I sound like I'm a fan, you know, a raving fan.
25:47And I am a fan, you know, I really like you. I like what you're doing. I really love how you write. I love the history that you're sharing of your farm and other places, but you're good at this and you need to do these things. And I feel like you finally have your own permission to get out of your own way, to be able to pursue these things that you love to do. Thank you. I too, I appreciate that so much. And.
26:15I had this conversation with a friend who works in ag and advocates too is sometimes we in agriculture, people think because you're self-employed or similarly that you have all this free time. And to be very truthful, I mean, I've had people say, Leah, you owe it. You owe it to the community. You owe it to citizens or consumers to do these things.
26:44And I am pleased to share and to research and to give and to write and to speak like you do, Mary, how you advocate. But it does come with a cost. And I don't just mean in dollars and cents. It can come with a cost because we're a very private, sometimes prideful community. There are consequences of sharing sometimes. And...
27:13If someone said, do you want to make a living doing some of this? I'd say, I would be delighted if you'd like to help pay my gas mileage and cover my time to put together a speech for you or write a column for you. I'm getting braver at asking for that because I don't have any more time to give away, so to speak. And yet advocacy and just being inherently.
27:39knowledgeable enough to help is so important to me and that's why I'm asking others to take time to be knowledgeable as well. Like when I wrote the other night about that very unfortunate sign at the airport restaurant to just have awareness and enough advocacy skills that if you're in the aisle at Walmart and you hear someone saying something that's incorrect that you be brave and you help them see that.
28:07If they will hear it. And you're right. And today it concerns me that I was, I mean, I was blessed. I had an internship in the Nebraska Unicameral in college. Nothing fancy. I made copies and shuffled papers and open mail and helped write summary reports and greet guests. And I saw the senator I worked for and all these other senators get into spirited.
28:37debates and disagreements at times and then sit down and talk the next day over coffee. And I saw people change their minds with my own eyes. And I just feel today like people have just dug in their heels. They are reluctant to open their eyes and their ears to listen and listen well and intentionally. And it seems impossible.
29:07nearly to change a mind anymore and I don't feel like it used to be that way. Yeah, I okay. I'm gonna I'm gonna agree with you to a point. But back in my younger days, I actually used to like people. I used to be social. I used to sit down with folks more than one at a time and have a cup of coffee and chat. And there were people then that weren't.
29:33They were intractable is the word I would use. They didn't want, they didn't want to hear anything that wasn't there. Already known paradigm. And the thing that I find with people like that is they're not, they're not willing or they're not ready to hear what it is you're trying to share and they probably never will be. So when I meet people like that now, I do my thing. I chat, I listen.
30:01I take their their viewpoints into consideration. And when we part ways, I say, it was really nice chatting with you. You have a nice day. And then I try not to go around them anymore. It's just, it's not worth it. It is a waste of their time. It is a waste of my time, but I still try just like you try. Um, so, so we've talked a lot about you and you taking care of you and you trying to help other people.
30:31And you also had posted about the wildfires in Nebraska. Were there wildfires in Nebraska near you? Yes. Um, so I was commenting to my husband that I don't recall there being as many wildfires during my youth. And this is not a commentary about climate change or changed weather patterns.
30:57I think it's important today to remind all of ourselves, including myself, that when I was a kid and even up in through the 90s, access to information was limited. I got my daily news from the newspaper. Actually our community newspaper was published twice a week. I watched the, in the morning, I watched the news and weather with my parents before I went to school.
31:26Otherwise, I had no news for the rest of the day, right, until maybe the six o'clock or the 10 o'clock. I watched the weather report. Access information was more limited. That's just a fact. So if there were wildfires, there certainly probably were. They just weren't reported on like they are today. We're literally being fed information minute by minute. And I don't think that that is a positive for us.
31:53human beings, I think it's too much, it becomes noise, and then you can't separate out important from non-important. So, I am certain we had wildfires. I remember a very vivid memory in the 1980s. We actually were at Sunday dinner with cousins up in the very far reaches of Northwest Custer County and the railroad started a wildfire. And I have vivid memories because the young teenage cousin of mine became in charge of all the kids and the adults went to fight fire. So yes.
32:23horrific fire again last week. Some of it's a credit to today's ranchers. They're doing so much better at managing their grass that they have good grass, standing grass. As we go into spring calving, it's all brown so that they have good cover for these cows as they start calving. The unfortunate side effect is it's a high fuel load because none of it's green yet. There's lots of fuel to be had. We also have some invasive problems like with
32:52Those boogers love to light up and burn and they burn hot and they can rekindle after weeks. But yes, we had over 6,000 acres burned in Custer County last week, literally started within 36 hours after the snowpack had melted away because there wasn't a lot of moisture in it and then the winds cranked up. And people that had lit their burn piles when we had snowpack, those things flared up on and on and on.
33:18on and on and so we ended up with some state and federal resources here to finally tamp them down. I think Friday was their last day of operations and now we go into March which is also a tough month for wildfire because as we lose snowpack and we get winds you know we're just at risk so we could use rain we could use snow however we can get it because the risks are great and of course I'll see.
33:47Long-term forecast shows us in a persistent drought condition through May, which is hard to hear because we were dry going into fall. Hard to say what we're looking at. If I had a crystal ball, I'm sure I wouldn't be a rancher. So hopefully people have stockpiled their feed well. Inventory on cattle is down across the country. So for people who cold hard.
34:17hopefully they're okay. Hopefully they've got enough feed going into spring and grass will come and they'll be all right. But the obvious side effect of that is of course increased prices on your beef because inventory is down and will continue to be down because now it's expensive to get into the business. Yeah, absolutely. And I'm going to say something not so good. I'm not. I'm so beefed out, Leah. Oh my God. I think we might've talked about this back when. But
34:45My husband and my son would live on beef every day if we could. And I swear to God, if I have to look at one more pound of ground beef, I'm going to throw it at my husband. And as I say that, we're actually having sloppy joes or tacos tonight. So I'm... I hear you. I feel you.
35:06I just want it to be spring or actually late spring, early summer when I can go out to the garden and cut some lettuce and some chard and some baby spinach and have a salad. There you go. And I'm not Catholic, but I love the spring because I love seafood and I enjoy a good fish sandwich to mix up the mundane. And yes, and I grew up eating a lot of pork actually. We couldn't afford to eat our own beef. The 1980s was the family's...
35:36hog business that got us through those really hard times. So we had pork most days of the week. And now we don't because my husband has diverticulitis and pork is not his friend anymore, which is sad for me. But yeah, I like to tell people, I advocate for all my friends who raise all kinds of protein, all of the ruminant animals, all of the poultry, the fish farms, and I have excellent, excellent responsible.
36:06super duper people in the dry edible bean business, for instance, and we need them. We need all of the choices for people. What I can't stand is when one party attempts to put fear or belittle a different producer in order to boost your bottom line. That has never worked. Consumers don't like it. They get confused by it. Then they set the whole thing down and then we all lose. So that's what gets to me.
36:36If you are being a, what, now this has a loose definition to some, a responsible producer. If you're a good steward of the land and a good steward of your animals, um, don't you dare be putting that person down and their enterprise down. There's that's ridiculous. And, um, when these self-righteous, vegan, radical people start going after all of us. Um,
37:02You know, I just say that's why people hate Americans, because most of them are Americans that are that way. You're trying to dictate the choices of the whole world and their pets. Yeah. Yep. I met a, I met a missionary once who lived in Inner Mongolia for a period of time where nothing grows in the soil because of the arid, bitterly cold terrain environment.
37:31They live on what they call the keto carnivore diet, basically. Yeah. Except for when they can import a little bit of, I think, some rice or something to go with it. You know, your self-righteous comments would mean the destruction of an entire group of people. And again, and how many are starving or have insufficient access to food, and you think you should dictate what they eat? I mean, that's the stuff that really gets me fired up.
38:01Oh, absolutely. And I can't stand beets. Okay? My mom would pickle beets. I'm with you, girl. Oh, they bled into the mashed potatoes and turned to pink. That too, yeah. But the only way I could eat beets is if I ate like one pickled beet out of the jar that my mom would can. And my mom to this day doesn't understand why I don't like beets. And I don't like beets because to me, they taste like dirt. If I wanted to eat dirt, I'd go get a spoon and eat it out of the garden.
38:31I don't care that she loves beets. It's fine. Enjoy them. Eat all the beets on the planet. It means I don't have to. Right. So, so yeah, it's just I wish that I'm gonna sound really Pollyanna ish again. I wish that people would live and let live other than like killing people. Don't kill people. I'm not comfortable with living and letting you kill people. That's not okay. But, but just.
38:59try to have some compassion and some patience and some understanding and then everything would probably be slightly better. Now to end this podcast, I got a couple housekeeping things that I wanted to share with you and share with listeners. I started a new thing. The episode that went out this morning has something called the Homestead Holler at the beginning of it. And basically it's a shout out to...
39:24anybody who wants their business name and what they do and where they can be found. You know, just a little snippet at the beginning of the podcast. And I thought this would be fun. So if anybody listening has some kind of homesteading, farming, ranching, growing things, making things, business, and you want to be part of the Homestead Hall or at the beginning of every, not every episode, but an episode, just contact me and we'll get it together.
39:52That's awesome, Mary. There are so many Facebook groups for homesteading. I follow some of them. Now I can just think of a ton of them that that would be great for them to participate because they're doing good work. Yeah. And I was just going to call it the tiny homestead shout out. And then I was thinking about it. I was like, no, homestead holler. It's a shout out. So it's a holler. It's a homestead holler. And then the other thing I wanted to say is our chickens that we just got a couple of weekends ago, they're 23 weeks old now.
40:21They're starting to lay. We got 12 of them on purpose because we can't use that many eggs a week, but we can sure sell them to people around here who don't want to pay $9 and $10 a dozen store. And so we can pay, we can sell them for less than that and we will have them. So I'm very excited about this. They, they just started laying last week and I'm so mad because one of them.
40:48had given us an egg a day for like four or five days in a row. And then two days ago, my husband went out and there were two eggs, which means two chickens are laying in the morning. Nothing this morning. I'm like, girls get it together. We need eggs now. Play him some music is what I've heard. A little music. You know, Mary, what you just described to me though, I was trying to relay that.
41:15You know, when I was a teenager, my job was to get the eggs. I took turns with my siblings. Yeah. And it took it for granted, right? The activity of doing that. If you have ever watched a young person in particular get to have that experience for the first time and connect the dots, like these light bulbs, it's my feeling, my opinion, that if every human being could be connected to their food like that,
41:46we would see the world be changed overnight. Oh yes, back when we first got chickens, when we weren't supposed to have chickens, when we lived in town, we had four chickens. And my son was, oh my goodness, my youngest was probably 13, I think. It was a while ago, and he's 23 now. And he actually saw one of the chickens lay the egg.
42:12And he came in the house and he was like, is that how women have babies? Yes. I was like, well, it's a little more complicated than that. But yeah, pretty much that's the chicken having a potential baby. He's like, that looks easy. I said, yeah, no, women having babies is not easy. Trust me.
42:36And I said, if you really want to know, Google it because that's all I got. I'm not going to tell you about your birth other than the fact that it was fast and it was the least painful one of the three I've done. There you go. Yeah. And he just looked at me and I'm like, honey, I said, chickens have a bunch of eggs inside the bodies and they develop into the size that you saw come out. I said, eggs don't wiggle, eggs don't kick.
43:03I said, you had hiccups, you would kick, you would roll over. I said, it's a whole different thing. It's like, Oh, and I said, yeah. So, so yes and no. Then he just laughed. But yes, that connection of where your food comes from is it's incredibly important. And I'm part of the reason that I'm again, I started this podcast for a lot of reasons, but
43:32I want people who are curious about food to be able to come and listen to the people who are actually raising the food or growing the food. Because so many people who have been generous with their time and allowed me to ask them questions have said so many things on this podcast that even I didn't know about. I'm not a farmer. Yeah. It's complex. It's diverse. It's...
44:01yet it's cultural and it's cultural specific to areas of the country and it's everywhere. It's easy to get caught up in like, what's my view out my window and out my back door? I hear from these lovely people who maybe they tap the trees and they make maple syrup. Maybe they're raising unique forms of poultry for consumption because people like Cornish
44:29different kinds of specialty crops that grow that I buy and consume without thinking. And the unique thing is that every one of them is deeply grateful for the opportunity they have, deeply appreciative for those opportunities. They recognize how hard it is. They recognize that it's not easy to get started. They feel alone a lot of the time. It's hard to connect.
44:58but also how intrinsically they believe that being connected to agriculture in any way, shape or form possible is life-changing and life-giving. And one of the most favorite stories I'd like to tell is I met a woman who lives in the state of Louisiana. The state has adopted a like make every public school ag model.
45:24and they got grants and they brought in elements of agriculture to the schools and they require the children to participate in some level. So they've got greenhouses, some have livestock, they've got some enterprises going. And what she told me is that every school that has implemented this ag track, this ag focus where every child has some chores, has some connection to the work going on, their truancy problems.
45:54absenteeism, discipline problems, and grade problems. Gone. Wow. Gone.
46:03That's phenomenal. That tells you how powerful it is. And my opinion is if we can start with them when they're little people, then we're set for life, rather than trying to teach an adult who never grew up and experienced any of this. Yeah, and who may not even want to and will be forced into figuring out how to feed themselves. Mm-hmm. And doesn't know where to start. Yeah.
46:29And I mean, I have a whole table right now full of seedlings downstairs in my kitchen. You're ahead of me. You need to get started. Yeah. And every, every February my husband gets the itch. He's like, we need to get seeds going in the seed trays on the table. And I'm like, yeah, I'm going to lose my kitchen table for eight weeks. Okay. And I'm always kind of bothered when he brings it up because I'm like, it's only February, what, and then he plants the seed because he's the gardener, he loves playing in the dirt.
46:59And the sprouts start to come up and I see these little green babies on my table and I'm like, oh my God, they're so cute. Doesn't it do, it just does something to your spirit, doesn't it? When you see it. Yeah. And then the basil ones come up. I am a big basil fan. Love basil. And the basil babies come up and I wait to see how many actually germinate because if there's only like six, I'm not touching them because we need them to go in the garden. But if there's like 60 of them, I wait till they're about.
47:28Yeah, an inch tall. And then I pinched the top off and taste it because I needed to remind it of what fresh basil tastes like. And my husband will notice the one that doesn't have me and he'll be like, was it good? Yes, it was. And I will wait until they are ready to take any more. And he just laughs. He's like, you always are so.
47:53irritated when I'm like, okay, I'm taking over your table, but boy, that first basil seedling that you eat, you're like, oh, that makes it worth it. And then the other thing I was going to say is back at the beginning of January, I came down with COVID. First time diagnosed, haven't been sick with anything since December of 2019. You can guess how miserable I was for a week. And I had just interviewed a woman who works at Sunnyland Farms.
48:23and I can't remember where it's in the south, and they grow pecan trees. And she was kind enough to send me a pecan pie, and then a couple days later, I got like two pounds of fresh pecans. Oh my goodness, what a gift. And that pecan pie was the only thing that I wanted to eat that week. And my husband didn't really love it. He doesn't really love that kind of sweet and sticky.
48:48and my son wasn't into it either. So I basically lived on pecan pie one piece a day for five days. More for me. And then those pecans came in. The reason I'm bringing this up, because this is one of the things I learned from her, pecans are not supposed to be bitter. They're supposed to be bright and nutty and yummy. I've never really liked pecans because the pecans you buy at the store are bitter. Yes. And it's because of the way they're stored.
49:17They're supposed to be kept cold. I had no idea. I didn't know this. I swear to you, Leah, those pecans that she sent me, they were just pecan halves. They were like eating potato chips. They were so good. Wow. I want to buy more from her, but I can't afford it right now. And the other thing about pecans that I didn't know is they are a huge source of antioxidants. Uh-huh.
49:47I did know that. So I learned like a whole bunch of things from her and then had it proven to me that pecans can be really yummy. And I'll add to your list because I just learned this in December. Pecans grow exceptionally well outside of Tucson, Arizona. That is where I saw groves and groves and groves. I couldn't figure out what I was seeing from the road. So I asked someone and they're like, oh, those are the pecan trees. I said, huh? We're in the desert. They're like, yeah, they grow here. And I said,
50:15Is anyone harvesting them? Yeah, a lot of them just hit the ground here because they don't have anyone here to harvest them. Someone planted them and had a business years ago and then it's just not where it's done now. So I'm like, because I noticed they were beautiful, these beautiful straight lines, right? These rows on the side of the road. I'm like, let me out. Can I fill my bags? They're like, I don't think they'll let you fly with them. Yeah. But I was like, that will do the work to harvest those things. I had no idea about the refrigeration. That makes a lot of sense.
50:46Yeah, so now I'm an addict, but I can't afford to buy them from her. They are worth every penny but they are not cheap to acquire. Maybe one day you'll become an additional to the podcast. You'll do a YouTube channel. You can go to her when she's harvesting and do a whole experience day. That would be really fun. That would be awesome. That's an idea. All right, Leah, thank you so much for your time. I really appreciate it.
51:12It's been my pleasure and I am so grateful for people like you, Mary, that always offer encouragement. Sometimes, I wonder if I'm speaking into a void or if I have anything to add of value that is separate from the noise because there are so many wonderful, powerful, educational, inspirational voices out there that I wonder if I have anything to add to that. So the feedback is helpful and I appreciate it. And I...
51:40I feel called to be a soft place, a safe place to gather. I could get really passionate and talk about a lot of issues, hard hitting, important, scientific, research-based stuff, and I don't feel called or led that way. I want to be a soft place, a safe place, and hope that maybe we can stir hearts if we can't.
52:06change thinking that if we can stir hearts, then maybe we'll make some positive moves and that we can then just also be an encouragement to those that are in the trenches. And yes, one of my goals is to get out and do more public speaking, putting on that brave hat and going out and doing it, connecting with all these wonderful people I've been talking to for the last seven years. It's time to get out and meet some of them and hear their stories and be able to share those or empower them to share them.
52:35I would love to talk with anyone who's looking for a speaker to come their way and get that opportunity to do that. So I appreciate you giving me a voice to let me do a little self-promotion. Definitely. It was my pleasure. All right. Thanks, Leah. Have a great day. Thank you, Mary. Thanks.
 

Natural Living Fair

Today I'm talking with Amy at the Natural Living Fair.
If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee 
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00:00You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters, and topics adjacent. I'm your host, Mary Lewis. Today's Homestead Holler is a shout out to the Grounded in Maine podcast. Amy Fagan is the host, and she focuses on the many ways to live a sustainable life. You can find Grounded in Maine on Instagram or at groundedinmaine.com. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Amy.
00:29at the Natural Living Fair. Good afternoon. I get so confused because I record at 10am and 1pm, typically, and the light is pouring through the window in my room where my desk is and it looks very morningish right now. So good afternoon. Sorry about that. Good afternoon. I don't know where you are, but we have a ton of snow on the ground and so everything is so bright today.
00:55Yeah, I'm in Minnesota and we have maybe a dusting on the ground. And I saw that you guys down in the South were getting pounded with snow. And I was like, you know, we've gotten maybe eight inches all winter and they're getting more than we've gotten all winter right now. It's insane. Isn't it? It's not right. I don't love it. And especially up here, we need the snow for insulation for the plants to, to do their thing in the winter time. They need time to rest.
01:25And we had hardly any snow last year either. So this is getting to be a problem. I'm very concerned about what our gardens are going to do this year. Yeah, you know, for us, we get worried in the summer, because it's so hot and dry now. It's not like it used to be. And we're dealing with mid-summer drought after drought after drought. Yeah, I guess we're just going to have to see if Mother Nature adjusts to the new weather patterns, because this is. OK.
01:54I can't worry about it anymore than I already do, or I will just call it. Sure. All right. So Amy, I want to know about your Natural Living Fair because I was reading the article that was linked on your Facebook page and it says you've been doing this since 2015. So tell me about yourself and the Natural Living Fair. Yeah. So I have a farm in South Clarksville. It's called the Sunday Morning Flower Farm. And I...
02:23grow primarily flowers for summer CSA, which stands for community supported agriculture. So when you think CSA, often you think, you know, like a bushel of vegetables that you pick up from a farmer in the summer. And we kind of do that with bouquets. You can pick them up at our farm or we deliver them. And so that's the main thing that we do with our farm. And then in the spring...
02:50I throw the Natural Living Fair, and you're right, it's since 2015. This is the eighth one that we're going to be doing. We took kind of a pause during when COVID first started. And we just feature farmers and artisans and any type of craftsperson, small businesses that kind of deal with the more natural living genre. And we just all meet up.
03:18one weekend. It's the last weekend of April every year. And we just bring the community out and we sell tons of plants and all kinds of fun stuff. It reminds me of the Common Ground Fair that Maine holds every year, except the Common Ground Fair has been around for a long, long time. And it's huge. And I don't know that you guys are huge yet. No, we're not huge.
03:47The location that we have, I think we could be bigger if we wanted to, but I really like the size that we are. We're kind of perfect just serving our community. We have between 50 and, really between 40 and 70 vendors every year.
04:05And really the location that we have it at is gorgeous. It's at the Tanglewood House in Clarksville. And we have, it's like, it's an old historic building and the grounds are beautiful.
04:20keep it. I'm sorry. Are we still here? Yeah, we're good. Okay, I got a phone call. I'm so sorry. It's important to me that we keep it there because the ambiance is so perfect and I want people to come away from the fair with just a peaceful feeling, you know, that they just left something good. Yeah, that's Clarksville, Tennessee, right? Yes. Okay, is that the same Clarksville in the song? The last train to Clarksville?
04:49I think that's Clarksville, Indiana. Okay. I don't know. It's been running through my head all day when I saw where you were and I'm like, I don't think that's the right place. I think that's everyone's first thoughts. Yeah. Great song. Fun song. I love music. So anything, any word can trigger a song that will just haunt me all day. It's insane. Okay. So when you say natural living fair,
05:14I'm assuming that a lot of your vendors sell herbs, they sell soaps, they sell lotions, they sell balms. What else do they sell? Yeah. We also have, like I said, a lot of farmers selling produce, flowers, plant starts. And then I really define the term natural as just kind of working in harmony with what's always been here.
05:42And so we have a lot of artisans, we have woodworkers and metal smiths, we have beekeepers. I'm part of the master gardeners here in Clarksville and we have a lot of gardeners. We have some local food trucks and we have live music. We give free booth space to children, maybe if you know a young entrepreneur. And then...
06:11Just anything that's for, you know, most people can't start a factory on their own. They can't open a giant business. But what most people can do is learn time-honored skills and traditions. And we want to support the people that are doing that. Okay. So did you? Tell me, tell me more about...
06:36why you started this? Because I don't know that you got real in depth on that at the beginning. I think it was just a passion. I really love anything to do with natural living and farming, and I love getting my community together. That's very important to me to build community with the people around you, because I think that we've gotten so far from that. And that was it.
07:03I just, you know, I was with one of my friends and I thought we could, we can do this. We can do this. And we did. And here we are. And you're saving. Sure. So, yeah. So, do you mind telling me how you did it? Because I feel like it would be really cool if every fairly large town or city did something like this. And if somebody wanted to take up a mantle in their area, how would they go about starting something like this?
07:34It was completely grassroots for us. I had a friend who knew something about this, and they said, well, maybe we have it at Tanglewood now, which is a beautiful venue. The first one that we ever did was at a church, and we donated the proceeds to a school that was opening. So it's come a long way, but really it was just me and a few of my friends getting together, and someone…
08:03We just we reached out to the community and we called small businesses and and we all just Brainstormed for days and got a little got a little event together and then it's just grown slowly from there So it's it's not it's not um Rocket science or anything you don't have to be Fancy or super smart or I don't know connected to set something like this up
08:33No, no, I mean it helps to have connections of course, but if there's a will there's a way and all you need is the desire to get it off the ground. Awesome, okay. Well I think that maybe some listeners might be inspired to try doing this in their area. Well I hope so. That would be awesome if they did. I am not inspired to do it
09:03people and I really don't want to be at anything like this. It would freak me out. I would be just buzzing and just like talking. But I'm sure that somebody out there is very people oriented and very service oriented and would want to try setting something like this up. So I'm hoping that they do. Okay. So how many people do you think attend this?
09:29So it really just kind of depends on the weather every year. We've seen fairs with horrible weather where we've only gotten about 300 people. And then when the weather is great, we might have up to 1500. Wow. Okay. Yeah. Quite different. Yeah. But 1500 people is nothing to sneeze at. That's, that's a good number. And so I assume it costs money to attend this. It is free. Oh, is it free?
09:57Yeah, it's free. So we, the venue that I'm working with now is wonderful and they really share my vision and they want community to come out. And so they, they give me a very affordable price. And then the only money that comes in is from that what the vendors pay for their booths. Wow. Yeah, we really don't make a lot of money doing it. It's just important to us to keep it going.
10:24Yeah, no, that's fine. I just was assuming there would be some kind of admission fee, but that's great because that means anybody can attend. And I assume that people come with their kids and their kids learn a lot while they're there. Yeah. You know, a lot of the booths have activities for kids. I have a booth myself for my farm and we always let kids start seeds or pot up little tiny plants for free. You know, we do things. Last year we had a...
10:53portion of our booth it was called rejuice reuse recycle and we let kids plant in old juice boxes So it's fun. It was kind of a way to you know, get a second life out of them and teach kids about recycling You are so cool When you said that you wouldn't want to be there because of the crowds I completely understand we have the
11:21The property has historic cabins on it, and the owners let us use it. And one of the cabins we reserve is a quiet space. So I tell people, you know, if you're a nursing mom, or maybe you have a kiddo with autism, or a sensory needs of your own, that's a place where you can just go.
11:43fair. Nice. I'm kind of going to go off track here for a minute, but it's something that was interesting and it ties into what you're saying. The airport here in Minneapolis, I think that they now have a sensory room that they built, they set up in the airport for people. Wonderful. And it was on the news and they had a lady who was talking to whoever
12:13and they had the video in the room. And it is so pretty. Like it's all blues and greens and it's quiet and it has like sound absorbing stuff. So it's very quiet. And I thought, what a great idea. Even if you're not on the autism spectrum. I know lots of people who are very anxious about flying and that room would probably help before they had to get on the plane. So I loggered.
12:42I love it when organizations or businesses set things up like that for people. It's great. Yeah. So I have to stay off topic for just a second. I have three neurodivergent kids and so we often need a lot of quiet space. I was working with the... Clarksville has a downtown farmers market that runs through the summer and I helped set up a sensory booth.
13:09at the downtown market too. And I'm really hoping that, you know, with the right.
13:15I guess marketing, we could get all of Clarksville to just implement some more of those because the neurodivergent population is growing so fast. And even if you're not neurodivergent, it's a busy world. There's a lot going on all the time and I just love advocating for that. Everyone just needs a little more peace, you know? Yeah, absolutely. And my quiet space is where we live.
13:45My house is typically pretty quiet and we live on three acres and we're surrounded by cornfields. So it's very nature soundish outside. And I'm beaten on the subject a lot lately, but we just got chickens again. So in the mornings we'll hear the chickens talking to each other again. Isn't it great? I love it. I do. I did not really care that we got rid of our chickens back in the fall because they're not my favorite animal.
14:12But I really did notice that first month or so after we got rid of them that I wasn't hearing them cluck and murmur to each other in the mornings. I missed it. I really did. So they've been stuck in the chicken coop all week because it's been freaking cold here. So they're going to get to come out into the run this weekend and then they're going to be able to free range starting next week. It's going to be warm again. So I'm going to hear my chickens talking to each other again. I'm very excited about this.
14:42We also have chickens and they are very calming. I love their little noises. Yeah, it's so funny because the last time we got chickens, I went over with my husband where we get them from and they were in their little bins in the back of the SUV on the way back. I didn't even turn the radio on because I wanted to hear them talking to each other in the bins and my husband was like, what are you doing?
15:08I said, listen. This is me time. I said, they're having a conversation back there. You're missing out on all the gossip. And he just laughed at me. But it may sound really weird that I really enjoy the noises they make, but they're just, they're very calming as long as they're not squawking. The egg laying squawk is a little disconcerting that, you know, it's like, oh, that was definitely an egg laying sound. Okay. Yeah, that's a loud song they have. Thank you.
15:35But when they're just murmuring to each other, it is just, it's almost like a babbling brook kind of relaxation sound. Oh yeah, I can see that. So got off on neurodivergent stuff. And honestly, I have no idea. I assume I am neurodivergent on all kinds of levels. I've never been diagnosed. But every time I talk with friends who are, they're like, you must be, because you don't like crowds. You don't like loud noises.
16:03you refuse to fly, you have all these key things that would make you on the spectrum, but you've never been diagnosed. I'm like, no, I have just coped my whole life with things that make me not comfortable. Yeah. I'm in the process now of getting all those things diagnosed. And I will say that information is key. I think that the more you know, the easier your life can be.
16:33So, you know, a diagnosis doesn't matter for a lot of people, but I have come to find that it matters for me. So that's what I like to tell people, you know. Info is everything. Oh, yes. I think forewarned is forearmed is forewarned or however that saying goes. Yeah. The more you know, the more you know. And the more you know, the more you can learn about what you don't know yet.
17:03I love education. Good way to put it. Yeah, I love education. Part of the reason, I mean, I have a lot of reasons I started the podcast, but a big reason is because I wanted to learn from other people about what they're doing because then I can implement some of those things I learned into what we do here. And it has worked like a charm, I'm telling you. So I'm sure you get to talk with, you know, so many different people and you just get
17:30the very best info they give you in a short amount of time? Yes, exactly. And it's so funny because people tell me things that I would never have even thought to ask about, let alone know about. And there's times where people are like, I tried this thing and it didn't work. And I'm like, I can tell you why. Because I know, because I tried it. So it's this very nice give and take of information and education. I really do enjoy it. Yeah.
17:59biggest issue I have with the podcast is scheduling and we had a little glitch today. I thought you were on the East Coast because I thought Tennessee was Eastern time. Well, half of it is. And half of it is, but you're not on that side. And back months ago, I interviewed a lady in Australia and then I interviewed a lady in New Zealand. And trying to figure out the time zones, you know, what time is it there versus what time is it here? We all had to look it up. We didn't know.
18:29So yeah, it's happened a bunch of times and the worst thing that happens is somebody doesn't show up and I go, where were you? And they say, but I'm this time zone. And I'm like, oh, well, that makes sense. So I usually try to say, are you available at this time, central time? And that way they realize I'm central time. And then we figure out. So it's always interesting. But.
18:53This natural living fair thing sounds like just a ball. And 20 years ago, when I wasn't quite as bothered by crowds, I would have been there with bells on. I think it sounds like a lot of fun. Well, I really am really proud of it. I have a lot of fun. You should be. That was a huge undertaking for you, I feel like. And it sounds like it's been a really big success. So good job. I had a really good community when I started. And I think that was a big part of it.
19:22Yeah, and you had people to help, I assume. Yeah, in the first few years, I had some help. And then I just kind of took it over. It becomes habit. It's not as difficult anymore. And you've already made so many connections. And you've been there. You've done that. So I do it mostly alone now. But most of my time is actually taken up with my farm.
19:52I'm lucky that I've had so many seasons under my belt now. It's second nature. Nice. So, I have one more question about the fair and then I would like to talk to you about your farm for a few minutes. So when, it's in April, so I'm assuming the weather in Tennessee is usually lovely in April if it's not pouring. Right. Okay. So people get to come to this thing and the weather's nice.
20:22and they get to bring their kids and they get to buy things, they get to learn things, they get to eat things, I would guess. Yes. And so they must just be walking around smiling the entire day. It's hard to have a terrible time. Yeah. I mean, weather permitting, it's fun. It's all shaded. Everything outside is shaded. The grounds are kept up beautifully. They have a restaurant on site called the Mad Herbalist. It's a tea bar where you can get...
20:50you know, seasonal food and it's in central Clarksville. It's just, it's so accessible and peaceful. Yeah, it's hard to leave. For me anyway, it's hard to leave having a bad time. Okay, well I think anybody in your area who's into plants or natural stuff or food ought to go visit your fair because I think that that would be really fun.
21:20Okay, so tell me about your farm, because I didn't realize you have a farm. I do. So in 2019, we moved from the city to the very, very south Clarksville, and we got just under six acres. And we started that year, we had, we fenced off a little part of our yard. It was about 4,500 square feet, and we just said, this is going to be our garden. And it went really well.
21:50And in 2021, we built a greenhouse for seedlings. And I realized that I can grow enough for us, but I can grow it enough for a lot of people. And so we thought, why not just till up part of this yard over here and plant a little flower patch? And so then we had the garden, and we had a little patch in the field.
22:18And then last year we got approved for a grant from the NRCS, which is the natural resource and I think it's conservation service. And so now we have a very long greenhouse. We have our seed starting greenhouse. We have the garden. We have the field in which we plant in. And we just have a lot more space than we did when we started out. And so we started a CSA bouquet.
22:45Like I said earlier, it stands for community supported agriculture. So in the winter and the spring, people buy into that. They'll say, I want X amount of flowers, X amount of weeks, and then they pay for that. So let's say you want 10 weeks of flowers throughout the summer. You either come pick them up on Sunday mornings at our farm or you have them delivered.
23:14sometime throughout the week and I just I take them all over Clarksville. And this year I think we're planning on adding vegetables. So we'll be serving you know our little part of the community with the stuff that we grow here and you know we're we're not certified organic but we don't spray we don't spray any of our stuff and we have bees that pollinate it all and
23:42I don't know, it's just our little slice of piece here. Yep, I understand, we have one here too. Yeah. So the great thing about the CSA model is that people subscribe in late winter, early spring. That means that the person that is supplying the flowers or the produce or whatever it is has the money that they need to buy the stuff they need to grow the things that they're going to be giving back.
24:11people who subscribe. And I'm not, the only reason I'm saying this out loud is because I'm not quite sure that people understand why it's a subscription service. And that's really the point of it is that say we wanted to do our CSA again, we did it for two years, we're not doing it anymore. My husband has a job that takes up too much time and he would rather sell the farmers market. But when we did the CSA, we would take the money that
24:40for the subscriptions in the spring and we would buy our seeds. And whatever we could start in February, March, April in the house on the table, grow lights, again we're doing that this year. That's what those seeds would be going into is the little pots on the table. And then if we didn't have, if we didn't want to do the starts from seeds, some of that CSA money would go to getting seedlings from a nursery.
25:09so that they could just go right in the ground. So I just, I want people to understand why you pay for it ahead of the season. Yeah, yeah. So I always tell people that farmers really don't have a winter income. Right. And so it's hard to put money into something when there's no money coming in. So.
25:34Yeah, that's why I say that people are basically kind of buying into our farm for the year. You're supplying the startup that is going to allow me to grow the flowers that I then return to you. So it's very harmonious and it seems very intentional. I really like just how basic it is. You give me money, I grow your things. Yeah, basically we're doing the growing work and they get to just come get it. It's very...
26:03It's like a convenience store except that the food is so much better for you or the flowers are so much nicer. Exactly. People don't realize the carbon footprint on grocery store flowers. They all come from South America. They're flown in on jets. By the time they get to you, they might already be a week old. That's why they're only lasting three or four days versus a locally grown...
26:30you know, bouquet of dahlias you might get two full weeks out of. Yep. And often they're, I mean, we don't undercut the competition, but we are often a little cheaper than the grocery store for the quality. So. Yeah. Um, my husband used to get me a bouquet or two of flowers for Valentine's Day. And I asked him this year, I said, can, can you not get me flowers? And he looked at me like I had sprouted another head out of.
26:59And he said, why? And I said, because I said, the last couple of years, you've bought me flowers at the grocery store because you're on your way home. I said, and half of them are just yucky. The minute I put them in there, try to take them out of the plastic, they're gross. I said, it has nothing to do with you. It's not your fault, but I don't want you spending money and having to throw away half of the stems. And honestly, I'm going to have
27:29So I don't need flowers in February. It's fine. I said I would rather just have like some food from somewhere that I didn't have to cook. Yeah, exactly. And he was like, oh, okay, cool. I said, and it's going to be cheaper for fast food because once in a while we splurge on fast food. We're homesteaders. We still now and then want to have a gross burger. Yeah. And I don't mean gross. I mean, I mean dive bar burger. I know what you mean.
27:54And he was like, oh, so we're gonna spend like 25 bucks instead of the 50 on flowers. I was like, yes, that would be nice. And you know, when you think about like a local farm, what you can get, how many flowers you can get for $25 that are gonna last you two weeks that are, a lot of them, you know, a lot of the stuff that we plant, even our cut flowers, we plant because native pollinators love them. And so you're not just supporting.
28:23your farmer, you're supporting your entire ecosystem that is then going to in turn give back to you in another way. There are so many good things about farming and homesteading if you're doing it the way that we're doing it. We did sunflowers, started growing sunflowers three years ago and not like for sale, but just because they're pretty. And we're so smitten with them that we're probably going to grow like a whole...
28:53couple of rows this year because they're so pretty. You can bring in a sunflower and put it in a vase as long as you get it before it's like you know twice the size of a dinner plate. Yeah. And they're really pretty. And the other thing that we've done is cut the basil when it's blooming and put that in in our flowers too. So that's a thing that we do too. All of our bouquets have fresh herbs in them.
29:19Whether it be a form of basil, you know, we grow a lot of like cinnamon basil and lemon and lime basil for that purpose Even Thai basil just smells great in a bouquet or we have chamomile or oregano something, you know A lot of people I think don't realize that a lot of cut flowers don't have a smell. Yeah, you know because What usually smells also has a lot of pollen that's gonna drop on your table. Mm-hmm
29:47And so by putting those fresh herbs in a bouquet, when people just naturally bring it to their nose to smell it, they still get a really pleasant experience. Absolutely. And since you said Thai basil and cinnamon basil, I keep thinking that Thai and cinnamon basil are the same thing. I know they're not, but they smell so much alike that they could be the same. They are very similar. They don't taste that similar though. Yeah.
30:15Yeah, we grow cinnamon basil and I love it. The Thai basil, I don't know. I don't love it as much as the cinnamon to cook with it. So, but anyway, I try to keep these to half an hour and my voice is going, I don't know why. So I'm gonna let you go, but thank you so much for your time today, Amy, I really appreciate it. Absolutely, it was great to meet you. You too, have a great afternoon. Thanks. All right, thanks. Bye.
 

Red Dog Ridge

Today I'm talking with Tina at Red Dog Ridge. You can follow on Facebook as well. If you'd like information regarding the documentaries mentioned, click here. 
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00:00You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters, and topics adjacent. I'm your host, Mary Lewis. Today's Homestead Holler is a shout out to O'Connor Family Acres in Le Sueur, Minnesota. They offer duck eggs, goat milk, and soaps are coming soon. You can find them on Facebook at O'Connor Family Acres. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment.
00:26Today I'm talking with Tina at Red Dog Ridge. Good morning, Tina. How are you? Good morning. I'm doing well. Okay, first thing I wanna know is why is it Red Dog Ridge? Well, because we have sheebas and we live on a ridge and we were trying to figure out a name for the farm and we at that time had a litter of puppies and then we were overrun with red sheebas. So the sheeba in you. So.
00:54My son was like, what about Red Dog Ridge? Okay. Awesome, I love that. I hear really good things about the Shiba's, but I've never met one in person. Are they really nice dogs? They're temperamental dogs. They're a bit of drama queens. They can be nice. There are ones that are very nice, but ours are not. They're not real friendly to others, but they're real loyal to their families. Nice. I know they're beautiful.
01:23That's about all I know and I've just never known anyone who has one. Everyone I knew or know has German shepherds or labs. So, so those are the ones I'm exposed to the most. Okay. We also have a lab. So, labs are usually pretty cool. The ones I've met have been really friendly and really silly and I love them. Okay. So,
01:52Tell me about yourself and what you guys do at Red Dog Ridge. It's my husband and myself and I have three children, two daughters and a son. We own 20 acres in the Houston, Missouri area. We raise mini jerseys, red bourbon red, red bourbon turkeys, chickens, cooney cooney pigs. We sell meat.
02:22or chicken, pork and beef. We just opened a farm store where we sell milk and eggs and a few little homemade items. We just have been here about four years trying to get established with the communities.
02:38Okay, was this a COVID decision? No, no. We had bought the property. It was completely raw. We bought the property in 2019, right before COVID had hit. And then during COVID, we were we traveled full time for 20 years before this property. And we always knew that we were going to buy property, we were looking, we have been, you know, back and forth across the United States and up and down.
03:07probably 14 different times. So we looked all the way from New York to Arizona for what we were wanting. Finally settled on Missouri because it was pretty middle of the country and my husband's an electrician and my son's a lineman so they can get to the bigger jobs anywhere pretty quickly. But settled on Missouri and then during COVID we were over in Nebraska working.
03:36And we came here on weekends just to kind of make it, you know, we put in an RV park for our RVs because we knew that, you know, we weren't going to be having houses for a while. And we just started building it from there. Nice. So what had you traveling for the previous 20 years? My husband and first off, my husband's work, he only did like oil refineries, coal plants.
04:05large hospital jobs. So I mean, we went to the big jobs all over the country and we homeschooled our three children. And then my son, he wanted to go into becoming a lineman. So he took three and a half years into his apprenticeship and then we traveled together once he graduated and he went to transmission jobs and you know, we took smaller jobs, but we went to places we wanted to see and explore.
04:35Well, I'm going to say that sounds like fun. I don't know if it was, but it sounds like it was fun. It was a blast. For 20 straight years, we were just nothing but tourists. So, I mean, it was no responsibility. We didn't have a home, you know, back in the sticks and bricks, we just were full-time RVers. And we saw, I mean, we've seen, we've been to every state except for Hawaii. And we've seen a lot of amazing things, met a lot of good people.
05:02So I'm going to stick with fun. That sounds like a lot of fun. I'm, I'm, I couldn't do it. I am such a homebody. I love coming back to the same place when I leave. So, so for me, it would be really strange. So that leads me to my next question. Is it really strange that you've been in one place for four years? Oh yeah. It was a, it took a lot to get used to, but that was originally why we started RVing was my youngest daughter. She did not like.
05:30packing up and moving and changing friends. So we got RVs, so her bedroom, her house, was always the same. It was just outdoors that was different. Yep. And we loved coming back, that our home was always with us. But yeah, coming back to a sticks and brick house and staying put for a while, it was really organic. We came back in 2021 to build my son's, he built a shed house, half shed, half house.
05:59We came back to just oversee that project. They were putting the shell up and we never left. We were supposed to leave three weeks later to go to, I think it was back down to Texas, but we were like, you know what, we're just gonna kind of hang out here for a little bit longer and haven't left yet. Wow, okay. So you've been doing a lot in your interim stay for four years. Tell me what you've been doing.
06:27Oh, well, we've built four different residences. We've built three tiny homes. And like I said, my son has a shed house that's over 2000 square foot. We have the cows, so we've fully fenced in our entire property. We've put in water, our septic, electric, built chicken coops, built turkey coops. We've, you know,
06:57put in roads, cleared pasture. We've been busy. Yeah. Busy is an understatement, I think, because I looked at your, um, your website and your Facebook page and, uh, busy seems like a very weak word for what you've been. You have been straight out go, go, go. And, uh, the one picture that really stood out to me, I think it was yours was the pregnant pig laying on her side. Oh yeah. Yeah. She looks very uncomfortable and I don't know when that picture was taken. So I'm assuming those babies have been born and already.
07:26They're in the world. She had her babies, well, she had her third litter with us three days after Christmas. And so we have 18 piglets that are just a little over a month old. They're just the most adorable little things. But yeah, she was very, very, pigs are only pregnant for three weeks, or three months, three weeks and three days. So it's a short gestation, but she was very uncomfortable at the end.
07:56Yeah, my second baby when I was pregnant with him, he was a big baby. By the time I was due with him, I was done with being pregnant. It was a good thing too because when he was born, he was 9 pounds, 12 ounces. Oh my goodness. I was very done the day he was born. I can relate to your pig. It is not easy at the end. Honest to God.
08:23No, she barely did. She doesn't want to move. She didn't want anything. Bring me my food. That's what she wanted. Uh huh. Yeah, exactly. And the other thing I want to say about pigs is piglets may be the most adorable baby animal ever known to man. I say the exact same thing. I love my cows. I will literally take a bullet for my cows, but piglets are the most adorable babies and the cooney cooney piglets with their big ears and their short little snouts. Adorable.
08:53Yeah, and then they just grow up to be pigs and I don't have the same feelings about adult pigs that I do about baby pigs. Yeah, yeah. The girl pigs are like, man, you guys are ugly. Adult pigs are not nearly as cute as the babies. And I always joke that babies are cute so that we don't eat them, even human beings. And with the baby piglets.
09:18I know that that's an end that piglets can meet from their moms. So I don't think they're cute so their moms won't eat them. No, that's true. That you have to be careful that the moms squish them and then eat them and that's kind of sad. But yeah. Yup, exactly. So I've asked this of a couple of people in the last year or so I've been doing the podcast and I don't always necessarily get an answer, but I'm going to ask it anyway. Can you tell me about an average day at?
09:48at the Ridge? Well, everyone else here goes off to work. They still have regular nine to five jobs. So it's just me. I keep it kind of flowing here.
10:05I check fences, I collect eggs, I mean we have a lot of animals, 67 chickens, just those, so you know someone's always got something going on. I milk cows, that's you know every day twice a day.
10:30Bake, we have, we offer baked goods in the store. So I bake the special of the day. Today it was garlic pull apart bread. So that was this morning. We eat pretty, what we grow. So a lot of everything is homemade, which takes a lot of effort and time. It's just, you know, mundane chores. Uh-huh.
10:53Garlic pull apart bread sounds wonderful. We're having pizza and salad for dinner. And I was like, hmm, I don't think I have time to make garlic pull apart bread. But boy, if I did, we'd be having that too. It smelled so good this morning. I was like, you know what? I think I'm gonna whip up spaghetti for lunch. Uh-huh. Yeah, I'm a huge fan of garlic. Everybody who knows me knows that if they're like, we're gonna do Alfredo, I'm like, okay, put all the garlic in it. All the garlic, yes.
11:20We keep trying to grow it and I found out from somebody on the podcast that the reason it's not doing well is because our Dirt is too dense. We need more We need more peat or sand in our our lovely loam. Yeah, we didn't we couldn't grow garlic either I mean for like three straight years, I never got a garlic crop and then I had to put it in a raised bed That's what we're gonna be working on this spring
11:44because I would really like to grow our own garlic. I'd like to really grow a lot of our own things looking at the way things are going with inflation right now. So. Yeah. We've got a really nice, lucky hero. We've got a great guy down in Houston that goes to the farmer's market every week and he is just like a green thumb and he grows everything. So what I can't grow because I'm a struggling at best gardener. I go and get it from him.
12:14Are you a struggling gardener or are you a learning gardener? I'm on the struggle bus. It does not come easy for me. I'm learning, but I'm definitely struggling sometimes. So a little secret, even the most fantastic successful farmers are on the struggle bus sometimes growing things. So you're not alone. I promise you.
12:37I had a question when you were talking and I forgot it because that's what happens to me. I keep saying this, I'm listening to you guys when you talk and I'm like, I have a question and I hear what you were talking about and I lose the question. I should keep a notebook beside me, but I really don't want to hear. I'm bad at this. Okay, so the store that you guys have, did you build it and then stock it and then open it? Is that how that went? We
13:06We got a, my, it was, I mean, it was really kind of her, but my cousin gifted us a cabin. I think it's like a.
13:18maybe a 12 by 20 cabin, a shell of a cabin. So we put it out front and we separated it into three separate areas and framed out some walls. And we just put a, it's just a little store. It's only about 150 square feet. But I mean, we are met with a lot of happiness from people around us. We're out pretty far. We're about 17 miles to the nearest small town. Oh wow.
13:46hour and a half to anything with decent shopping. So there have been a lot of positiveness that we've received with that you know that they finally have some you know good choice of meat. Eggs sell out every morning by nine o'clock. Doesn't matter how many I said out there they are always gone. It's a
14:13It was a struggle there for a little bit trying to get it built in the ice storms and the snow storms and everything, but we did it. Yeah. So it's on your property? Yeah. Nice. So it's like a farm stand, but it's a store. Yeah. Well, we can only sell raw milk in Missouri off our property, either deliver it or on farm. Yeah. And I was going into the farmers markets for two straight years. I've been going to the farmers market in town and taking orders and then having people
14:42come out here to buy it. And I was like, you know, it's just easier if I, it's stocked in the fridge, what we have every day, and people just come at their leisure to pick it up. And on their way, I mean, people have become such introverts that the unmanned farm stand is really popular. So they, there's a cash box or they can Venmo their payment and they go and get what they want and then they leave. Okay, now I have a question. In Minnesota,
15:09If a farmer wants to sell the raw milk, they are not really allowed to bottle it and just sell the milk in the bottle. You have to bring your own container and they will fill it for you. That's different in Missouri? Yeah, it's different. We can sell raw milk. I sell it in glass jars on farm only. So it can be bottled in whatever we have and then they can pick it up. Okay.
15:38I think what I said is accurate about Minnesota. I may be wrong, but every time we've gone to get raw milk, which doesn't happen often the last time we did it was three years ago, we brought our own mason jars so that the farmer could just pull the milk from the tank. I would have to look into it again, but that's typically how it's done here. So does he pasteurize it or he just puts it in a holding tank, a cooling tank? It's just a clean holding tank.
16:08And the last I checked, like three years ago, the farmer has to be really sure that his tanks are clean, that the little stick that he draws the milk from the tank with is clean. It's a thing. So there's some real regulations here in Minnesota about it. Yeah. Thankfully, Missouri is pretty free on most things. That was one of the reasons why we chose Missouri. Not a lot of restrictions out here where we are at.
16:38Mm-hmm. Are you in the southern part of Missouri or the northern part or the mid part? It's more mid-southern. If you're riding, riding between Springfield and St. Louis and you go down.
16:54south a little bit. Okay, so what's in an average winter? I mean, we haven't had an average winter in three years, but in a normal winter, what is the average low for you guys? We have, you know, we've like I said, we've only been here all going on four years. And every year we've hit one year we hit an actual negative 13. This winter so far, we've had a negative two.
17:24maybe two or three weeks of real cold temperatures. So do you have a longer growing season? Is the frost date? The frost date is still, which I think is we're in zones.
17:39Zone six? Yeah, we're in zone six. I think our frost date is February, February 15th. Wow, okay. All right, so you have a far longer growing season than we do up here in the Arctic tundra. Yeah, we can usually grow into, everybody says, you know, until late October, but really I think until early December. I was still getting peppers in December. It's still 40, 50 degrees out there, so.
18:10You know, every time I talk to somebody like you, I think we picked the wrong state to stay in when we moved over four years ago. Yeah. We moved half an hour from where we lived before. And we threw around ideas. We threw around Wisconsin. We threw around Iowa. We threw around Northern Missouri. And we just couldn't leave Minnesota. For some reason, just could not drag our feet out of the state. Well, it's beautiful out there. Yeah.
18:39We were in Clinton, Missouri for a while. We were going to go up into that area, or Clinton, Wisconsin. But, I mean, we traded. You know, Missouri's not, in my opinion, it's not real pretty, it's not real mountainous. So you trade that for the niceties of the weather. Yeah. And I keep hearing from people who live in Missouri that they really like it there.
19:07I said to my husband like a month or so ago, I said, I think we picked the wrong M state. And he said, do you mean we should have moved back to Maine? Because it's where I grew up. And I said, no, we should have moved to Missouri. And he looked at me like I had three heads. And I said, honey, I've talked to a bunch of people from Missouri on the podcast. And they all say, it's really pretty and it's a good place to grow veggies. And he says, too late now. He said, I can't move again. I'm like, okay, that's fine. We don't have to move again.
19:37So when did, I'm sorry, when did you open the store officially? Officially in February 1st, but we were, two weeks ago we had, we were kind of accepting people coming in, but officially it was open February 1st. Okay, and how did that go? Was it fun? Was it exciting? It was, yeah, it was a lot better turnout than what I thought. We were very steady. I mean, I guess people would say it was real busy, but it was, we had about 22 people show up.
20:06So, I mean, it was a steady flow in and out, sold out of almost everything. Like I said, we tried to meet people the first day to just, you know, the people we hadn't met before. And we just got really a lot of positive feedback that people were wanting what this had to offer. Well, congratulations. I'm very excited for you. That's really good to hear that people understand that what you're doing is important.
20:36Yeah, I think that, I mean, I really do think that there's a need. And I mean, I think across the country, if, you know, we just shorten the supply line from our food to our actual tables, you know, we'd be better off. Absolutely. Amen. I can drive, I think it's a 20 minute drive to a place that sells chicken and beef and lamb and eggs. And
21:04It's a farm. I can get all that in one spot and we have a garden. So, you know, from, from mid June till the first part of October, we're pulling veggies out of the garden to eat all the time and we will have our own chickens again here in the spring so we don't have to buy eggs. Oh my God, Tina, I hate buying eggs at the store. I know. And we put, um, why, you know,
21:32I didn't know a lot about chickens when we first started. Thankfully, it seems like God put the right people in my path that I needed. I talked to this old Amish woman that she runs a store just maybe 10 miles down from us. And she said the best advice she could have with chickens is add to your flock every spring. That way in the winter you don't buy eggs. She's like, it's like, it's a dagger to your heart to go and buy eggs when you have chickens sitting outside.
22:00Oh yeah, absolutely. And we made a poor life choice. We got rid of our chickens back in September or October because we had like 10 or 12 chickens and they were getting old and lazy and they were only giving us a couple of eggs a week. And my husband was like, I'm not feeding chickens that don't produce all winter. And I said, that's fine, call them. So he did. And this is before the egg prices really spiked and we're really regretting it now. We should have just gone and gotten some laying heads.
22:30to build up the flock, but we didn't do that. So this spring, we're gonna get six chickens that are already laying, and we're also gonna get like six or eight chicks. Baby chicks. And raise them, so they'll start laying 22 weeks later. Yeah. But my point being about being able to drive 20 minutes to get most of what we need is if I knew somebody closer and I probably could find somebody, you can.
22:59You can stock your house and your freezers and your pantry without having to go to a grocery store, but you have to know where to go. Absolutely, absolutely. Yeah, like I said about that farmer's market in our downtown Houston area, there is the guy that sells the vegetables. And I mean, he has everything, everything you can think of, he has it. Wintertime, he's growing lettuces. He's got high tunnels. So I mean, if you go to the farmer's market there, you can stock up on all your veggies.
23:28There's a lady that goes there, she has a wonderful beef and dairy herd, and she just got accreditation to do dairy products. So she makes her own raw milk cheese and other dairy products. She sells it there. She brings beef, she brings cheese. You could literally do everything at the farmers market, stock your whole pantry, and buy a birthday gift.
23:55But people, you know, they just seem reluctant to want to go there.
24:02How come?
24:06I'm not sure. I mean, we are so maybe indoctrinated that we have to go to Walmart. We have to go to the local grocery store that, you know, that's where our food comes from. I don't know. I'm not really sure. They run ads. I think people are aware it's there, but I don't know. Huh. That actually surprises me because we have a very small farmers market in the town that we're part of. And people come to that every Saturday morning. I mean,
24:35If there's something else going on, like if the state fair is going on, the farmer's market's going to be slow. Yeah. There's no question. But, you know, on a normal weekend, there's a lot of people who go to the farmer's market and they spend money. It's crazy to me how much money they do are willing to fork out. And it makes me really happy because we have a very robust, thriving, and we're going
25:02bunch of people who are creative and who either raise animals or grow produce or make things. And they come and they sell their wares. And it's such a nice little community of people who are trying to help each other, you know, symbiotic relationship thing. Yeah. I mean, I never really kind of experienced, we didn't frequent farmers markets a lot while we were traveling. I wish we
25:30But yeah, it's beautiful that everybody there and they're so helpful to each other. Any one of those people, if I needed assistance, they would come and help me. They might not know me very well, but they're just really amazing, nice quality people that go there and just try and sell what they're creating or growing. I wish that more people would frequent it. Yeah. I'm just blown away that they don't.
26:01It's in your town? Yeah, it's in Houston, Missouri. That's the closest small town. It's about a half hour away from us. They do have a good amount of people that go there, but really not the amount that should. Huh. Okay, I'm going to have to chew on that and see if I come up with any ideas for you to get more people to come because I love games like this. I love puzzles. Okay.
26:30So what's your plan? Are you going to keep doing what you're doing? Are you happy staying in one spot? Oh yeah, yeah. We are definitely happy. We are, I mean, we've been looking at other properties, maybe growing. You know, when we bought this property, we did not realize how much we would like the, we always knew that we'd have animals for our own consumption. But we, I really enjoy the cows and I love the pigs. So we're thinking maybe a larger property.
26:59Maybe one day or you know, I don't know. We're not sure expanding probably bigger. This is the plan
27:10Awesome. Awesome. I'm glad to hear that because we need people like you to keep doing what you're doing, especially right now. And even if the world wasn't as topsy-turvy as it is right now, we would still need people like you because we need good, locally grown food to keep ourselves healthy. Yes. Yes, I agree with that. I agree 100% with that. I think if just more people would just grow a little bit, you know, maybe we could get rid of
27:39a lot of the problems that we have. Yeah. And honestly, I feel like people like you and people like my husband and I and all the people I've talked to on the podcast over the last year are very good at bringing people together, whether you do it on purpose or not. And we just need people to talk to each other and hear each other right now. Yes. Yes. We sit there and say that all the time. I don't have to agree with you. I mean, there's several people that surround us that are doing what we're doing. We don't have the exact same.
28:09reason that we're doing it. But I don't care. You know, I'll work with you. You need help. I need help. You know, let's just make a community and let's back to more, you know, God's design of life. Uh-huh. Yes. Where people do things that they're good at and they share and they barter their services and they learn from each other and they get along to a point. That would be really, really nice. Yeah.
28:37I don't have to be your best friend, but we can get along. We can agree on certain things. So, find common ground. Absolutely, Tina. I agree. So, I want to end this podcast, number one, by thanking you for your time, Tina. I really appreciate it. And number two, people, listeners, whatever, if you would like to buy things like Tina is doing and selling.
29:06or the people at the farmer's market are putting out, all you really have to do is ask around, ask the people that you know, because I know that somebody you know, knows somebody who either sells at the farmer's market or makes things or grows produce or raises animals for meat, you just gotta ask. Yeah, contact your Chamber of Commerce. They know where the farmer markets are. So, yes, go see what they have to offer.
29:32Yeah, I just realized that for the last year, I have been talking with people all over the United States and two people, one person in Australia, one person in New Zealand, one person in Canada. And I have never actually said, hey, if you want to get into this, here's how, how dumb am I? So anyway, that's how you do it guys. So if you want to support your local growers, you got to find them. Find them. Yes, find them.
30:00And they're usually at the farmers market trying to build up their clientele. Yep. Or they have the little roadside stand or the little farm stand or the store and they usually have a sign at the end of their driveway with an arrow that says go that way if you want good stuff. Yes, stop here. Stop here. Turn here sweet corn. Exactly. And stop. Stop and patronize them. Yes, please.
30:25All right, Tina, thank you so much and good luck with your future endeavors. All right. Thank you very much. Have a great day. You too. Bye.
 

Wonderful Thyme Farms

Today I'm talking with Bailey at Wonderful Thyme Farms.
If you'd like to support me in growing this podcast, like, share, subscribe or leave a comment. Or just buy me a coffee 
https://buymeacoffee.com/lewismaryes
00:00This is Mary Lewis at A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Bailey at Wonderful Thyme Farms. Good morning, Bailey. How are you? I'm great. How are you? I'm good. And you're in Iowa, right? Yep. Eastern Iowa. Okay. Is it cloudy in Iowa right now?
00:29Yeah, it's pretty cloudy right now, but it's a pretty nice day. It's almost 50 degrees. So after we're done here, I'm headed out to get a few things done after I get done with work. Nice. Um, it's very cloudy here in Minnesota today, but it is, I think it's pushing 50 degrees too, so, so it's a nice reprieve from last week with the, uh, brutal frigid temperatures we had for a week. Absolutely. Yep. It's really nice to see the snow melting and
00:58be able to get outside and get some things done. Finally, yes, exactly. And I don't see it getting really cold again. So I think, I think, carefully I'm saying, I think we're through it. I think, I hope. Oh, Iowa usually surprises us at some point after, after we think it's all done. So I won't hold my breath until it's May 30th, probably.
01:24I'm talking about the brutal, your face hurts and your nose freezes when you go out cold being over. I think we're through the worst of that. Hopefully. Yeah. From my lips to God's ears, I suppose, but I hope so. Okay. So tell me about yourself and what you do. My name is Dr. Bailey Goose. I live on a small homestead we purchased last year.
01:51Um, before that we were renting a different homestead. Um, my partner, uh, two bonus kids, one kid, uh, two dogs, several chickens, more in the incubator, uh, we run this, uh, small homestead in Eastern Iowa. Uh, my partner and I both work full time, um, off the farm as well. So right now we're kind of in a building year.
02:21We're looking to get a bunch of projects done here, but I am a USDA veterinarian. I was in private practice for a few years before that. So we kind of have an eclectic mix of interests and hobbies and careers and everything else here in Iowa. Okay, well, since you are a veterinarian,
02:49Before we're done talking, I want to talk about bird flu, but we'll get to that in a minute. How did you decide you wanted to become a homesteader? How did you decide you wanted to buy property and have chickens and things? I grew up on an acreage. My parents have an acreage not too far, actually, from where we live now. And I kind of grew up with that whole...
03:17interest, but my mom always had a garden. When we were younger, at least when we got older, and we were quite busy with sports and activities and 4-H and all those things, she kind of had to let that go. But it was definitely a part of my upbringing as a child. My friends had different ag-related families, so one of my best friends growing up.
03:42lived on a dairy, so I spent a good amount of time on a dairy when I was a younger kid. I had friends that had chickens and I always thought that those were so cool. My dad wouldn't let us get chickens when I was little. So I kind of came into the homestead space a little bit naturally. It's not too far of a jump from being a large animal veterinarian to wanting your own livestock and wanting to be fairly self-sufficient.
04:11I've always really enjoyed gardening. So I've always had either a couple tomato plants when I lived in the city or some herbs in my window. So when I got the ability to have a bigger scale garden, I started planting one and then it's gotten bigger every year since I started. So as they do. Yep. Absolutely. So I guess I was kind of.
04:39born into the seeds of it and I kind of have let it flourish the last five years for sure. And luckily my current career and job really lends itself to being able to be flexible and be able to do this kind of on the side. I don't work a whole bunch of overtime or anything and my partner's job is pretty flexible and we don't have kids.
05:09every single sport yet. So just some sports. We do the best we can making it work here. Okay. All righty. The reason I ask is because it seems like there's people in two camps when it comes to getting into the homesteading thing. They either have seeds planted when they're little,
05:31Or they just get sick of the corporate grind and they're like, I need something completely different and they get into gardening and chickens and they're like, oh, I want to do this. Oh, for sure. Chickens and gardening is a gateway drug to the full effect homesteading. So we're not, we're not, we don't have enough space to have everything yet. So we are sticking with our poultry and our gardening and
06:00We're planning to put in a farm stand this spring so we can offer fresh baked goods, fresh eggs, fresh vegetables and fruits. We have some plans to put in several fruit trees this spring. The homestead we're at has a couple of apple trees, but I love fresh fruit, so we would like to put in about 10 additional fruit trees. Hopefully in 10 years we'll get some fruit.
06:30Um, it might be sooner than that. You would be surprised. Um, do you like peaches? Absolutely. Okay. I don't know what variety of peach trees my husband bought a year or so ago. What, what, uh, of saplings, but we got peaches the first fall after he put them in the previous fall. Oh, perfect.
06:53And they're a cold hardy variety. I just don't know what the name of them is, but I'm sure you could look up cold hardy varieties for peaches. Cause I'm assuming Iowa doesn't, isn't really warm like the Southern States in the winter time. So no, no, we got to have cold hardy things up here or down here for sure. I know it's for South of you, but we're still pretty cold here in the wintertime. Mm hmm. Yep. And I'm telling you, we didn't do anything to these peach trees. We didn't spray them. We didn't fertilize them. They just got.
07:22They just got into the hole in the dirt and dirt piled in around the trunk and these peaches were delicious I got half of one my husband brought in I think six and my son ate four of them my husband ate one I bit into the one I had and was like this is fantastic He half of it set it on a plate on the counter and when I came back it was gone And I was like where's my peach and my son looked at me said I ate it. I was like oh great
07:52And this is not a little kid either. This is a grown adult son. So they were really good. I just want to buy peaches from a direct farm to direct consumer, fruit truck every spring and preserve as much as I can. We really enjoy peaches in this house and there's nothing better than open up a fresh can of peaches in the winter time to
08:22to enjoy instead of having to go to the store and buy a can of peaches. Uh-huh. Yep. I'm actually gonna send off an email either later this afternoon or tomorrow to the fruit truck people and see if they will talk to me on the podcast because I looked at their website and they work with farmers. They don't work with factory farms. They work with farmers. So I want to find out how that all works. I have it on my calendar to uh
08:52Go pick up some strawberries from them in a couple of weeks. So, I wish we could. Our, our fundage right now is a little, little tight and we just can't splurge on strawberries this year. I'm so sad. Yeah. Oh, go ahead. Yeah. Um, and they're selling them in different size boxes this year. They have two different size boxes and it just depends on the size of the box as to how much it's going to cost.
09:20And I think it's the same price per pound, but it's just different sized boxes in our area. Yeah, we have strawberry plants here, but I'm ready for some farm fresh strawberries. We are almost out of strawberry jam as well. So I will be buying a couple of big boxes and putting it in the strawberry jam. And that's one of the products that I sell out of.
09:47out of our farm as well as our jams and jellies and stuff like that. Yeah, and for anybody who has no idea what we're talking about, the fruit truck, their website I think is myfruitruck.com. And basically this place transports fresh fruit across the country from wherever it's grown to all different states. And you can just, you literally...
10:12let them know that you want it and you show up at your local fairground or wherever the heck they're going to stop to do the drop. And you bring cash or a check and you go home with fresh fruits. And sometimes they sell pecans and things. So it's a really neat way to do it in the winter, especially in the springtime right now.
10:35So that's what it is. Myfruittruck.com I think is the website. But if you type in fruit truck in Google, you'll find it. Okay. So I want to talk to you about the bird flu thing because I just watched a video of Joel Salatin talking about the bird flu situation that he just put out a couple of days ago. And he was saying, and I know that he is a radical thinker. I interviewed him on the podcast a while back.
11:04I know that not everybody thinks the way that Joel thinks. But Joel was saying that in most situations when there's a flu, you let the flu run its course and then you keep the animals or the people that survived it and you use them as a source of immunity. And that's not really what's happening right now. So do you, number one, do you know anything about the bird flu?
11:30Uh, yes. Um, unfortunately in my capacity and my role as a USDA veterinarian, we are, um, we are required to direct you to the public information officer to discuss official, uh, bird flu. Um, and they would be definitely happy to help you or talk to you. Um, they are the ones that are.
11:59contracted and in charge of speaking to the public on all matters of bird flu and USDA. So unfortunately, in my official professional capacity, it's not something I can discuss, unfortunately. Okay. Well, can we make it a broader question that isn't really USDA? It's more how can I keep my backyard block healthy? Absolutely. So there is a...
12:29website. It is and it is a USDA sponsored program. It's called Defend My Flock. And it gives pretty straightforward biosecurity suggestions to backyard chicken producers, backyard poultry producers, to help keep your birds safe. So that I implement a lot of those biosecurity measures here on my own flock. They have some, it's pretty straightforward. It's pretty, if you think about it,
12:59you know, the virus comes from migratory waterfowl. So being able to keep migratory waterfowl away from your backyard poultry is usually the number one recommended thing that you can do. So if you have a pond, unfortunately, you have a greater risk of spreading that to your birds. But
13:27There are some great pointers on that website on how you can, you know, just down to making sure you just have specific shoes to go out to your coop and they're not the shoes that you go to the gas station with, you know. You can pick up a virus on your shoes and take it home. So I have a pair of coop shoes that only get worn into the coop. If I've been out and about for my job, I come home right away.
13:53and change my clothes before I go out and do anything with my birds. So it's just pretty straightforward. No, not expensive biosecurity suggestions on the website. And that's defendmyflock.com. And that's a great resource for backyard producers to try to help keep your birds safe.
14:21Do you want to get a drink of water before we continue or are you okay? I grabbed my Stanley here.
14:32I had COVID at the very beginning of January and I canceled like three days of interviews because I just couldn't talk without coughing. So I understand what you're going through with the hacking. I get it. Yeah, absolutely. I have not been diagnosed with COVID this year yet, but I had it last year. And my daughter was pretty sick a couple of weeks ago with influenza, I think, and RSV. So
15:01It has definitely made the rounds in this house. So I think if you, if you haven't had COVID this year, you've had influenza A, if you haven't had influenza, you had RSV. If you haven't had any of those three, you've just had a head cold. I think that this year was the year that everybody actually got out and about and got exposed and their immune systems were actually down because everybody was so to themselves for three years.
15:29I also think that if you have not gotten any of those, you've gotten norovirus because that's also been going around as well. Yeah, we haven't gotten that in this house. Thank God. I remember back when my kids were young, my youngest had just started kindergarten and my daughter is 12 years older than he is and there were four kids. So they all came down with some kind of norovirus in the same three days.
15:57and they were all home from school for like at least two or three days. And I did so much laundry. We were one bathroom household with four kids. It was insanity. Luckily, my husband and I did not come down with it. So at least there were two functioning adults to take care of the kids, make sure they were getting cleaned up, make sure everything was getting washed in the washer, dried in the dryer, folded and ready to go. Because
16:25If one of us had been down, I don't know how we would have handled it. It was really bad Okay, so I Didn't realize that you wouldn't be able to say anything about bird flu because of your job. I'm sorry about that I wasn't trying to you know, like start anything It's just it's just protocol so Yep, and you mentioned the no-brainer things but some things people don't think about
16:52We had that situation happen this weekend with our chickens. We just bought 12 chickens two Saturdays ago. And they're going to be 22 weeks old in two weeks. So we should have eggs in two weeks, or at least begin having eggs. And we had a possum outside the coop, the run. And we're homesteaders, so my husband dispatched it with bird shot. And.
17:20I talked to my dad the next day and he was like, was that lead shot or was it steel shot? And I said, we don't, I don't think we have any steel shot for ammunition. So I'm pretty sure it was lead. And he said, just a heads up. He said, you don't want to use bird shot anywhere where the chickens are going to get to because they will eat it. And then you can't eat the eggs because they now have lead in their systems. And I was like, Oh my God, I never would have thought of that.
17:48So needless to say from now on, if we need to dispatch a critter, we're going to use steel shot, not lead shot, because our chickens do wander the property now and then. Yep. And that should, it should have been a no brainer, but I didn't even think of it. Well, when you're worried about a predator getting after your chickens, it's not something that comes to the front of mind. No, no, hadn't even thought of it. And the fact is my son does target practice.
18:18you know on the property because we have a berm and we have the room to do it and he's been using lead shot and I'm like oh god my chickens might be eating lead that's great. So anybody who didn't know about this yeah you don't want your chickens eating bird shot because it will make them sick and you can't eat them or their eggs because it'll make you sick. So learn something new from my 81 year old dad who I think knows everything he's like
18:48Well, dads are good for that. Yep. And what he doesn't know, he'll pretend he does know. So I'm just snowed. I just think he knows everything. Okay. So you said you're a large animal vet. And I assume that means like not. Oh, there's a word. You deal with cows and horses and do dogs count or a dog small animal?
19:17I was in a rural area practicing and I saw everything. I kind of specialized in large animals, so cows, horses, sheep goats. I saw an occasional pig, but not very often. Mostly cattle and horses, you know, lots of dogs and cats as well. But that was kind of the area was cattle, sheep goats, horses.
19:46And then we had a small animal veterinarian in the office as well, who saw a lot more dogs and cats. Okay. So when you're... Go ahead. And then I left private practice and I went to work for a different division of the USDA. I worked for the Food Safety Inspection Service or FSIS. And I worked in a beef slaughter plant for almost three years doing, overseeing food inspectors. And...
20:14making sure the animals were healthy that went into our food chain. And then I left that position with the USDA and came to this position now. What an interesting job. The, the, the inspection part. I, I, I know nothing about that and I don't want you to tell me anything because you probably can't anyway. But, uh, I think that that would be really interesting. What is your background? Like, did you go to college for this?
20:43Uh, my degree in undergrad, I went to Iowa State University. I did a couple of years at a community college just to save some money. Um, and at my bachelor's degree is in, um, animal science. I have a dairy science minor. And then I went and applied for vet school and I got into vet school. So I went four years, uh, Iowa State University College of Veterinary Medicine, uh, and graduated from there with a.
21:11Dr. Veterinary Medicine. Wow, that is a lot of studying, ma'am. I'm very impressed because I did not go to college because I couldn't stand the thought of sitting in lecture halls for four years at least. I just couldn't. So I did not, and that's why I do a podcast. That's why I don't do what you do because I would fail miserably at what you do. So when you say large animals, do you go to the farms to treat them or do they get brought into the building or how does that work?
21:41Uh, most of the time, and when I was in practice, we would go out to the farms to see the animals. On occasion, they would bring calves into the building for if they had a rough calving or they found them and they were really cold. We were dealing with some hypothermia type things. They would bring them into the clinic sometimes, but most of the time we were going out to farms to see the animals or to vaccinate the herd.
22:11castrate all the young animals, depending on what time of year and what our clients needed at the time. Okay, cool. The reason I'm talking to you about your job is because we have a veterinarian group here where I live. And they do small animal and large animal. And we freaking love them. They are so great with our dog.
22:39They were great with one of our cats. And I feel like being a veterinarian is a really special calling because yes, you get to interact with these beautiful animals, but you also have to deal with a lot of messy situations. And it's not the easiest thing in the world. So I really respect what you do, and I really respect what our veterinarian does because she has been nothing but.
23:07gracious and kind and helpful. And even when it's bad news, we haven't had any bad news about our dog, but I know that if there's bad news to share, I guarantee you she is just as soft-hearted and kind, but straight up as she can be. So I really admire what you do. So tell me about your plans for your homestead because this podcast is really about homesteading, veterinarian care is part of that. But...
23:35What are your plans for your homestead? You intend to make it bigger or more or actually maybe get some goats? Well, you know, if you can keep water in, you can keep a goat in. So I think if we chose a small room and it would probably be a sheep and, uh, or some sheep, just depending, um, on the breed, there are a few, uh, bigger. Breeds of sheep that I, I'm pretty big fan of. I like doorpers.
24:04And I like Katadans as well. I like the idea of not having to sheer them. Right now we just don't have the infrastructure, the fencing necessarily to have those. So that's a next five year project. We would like to get bees next year. We just bought this property and moved in in September. So we are
24:32gearing up for putting in three big gardens this spring. The property has immense huge numbers of flower gardens. That's what the previous owners, that was their wheelhouse. And this place, this property was in Better Homes and Gardens twice in the 90s. Just because flower gardens are extensive and they're beautiful. Flower gardening is not my number one
25:01a wheel thing in my wheelhouse, but I am planning to take a master gardener course so I can be a good conservator of the land and the gardens. I think they're beautiful. So we're going to put in three big gardens for vegetables. Like I said before, we're planning to...
25:27put in a farm stand so we can sell direct to consumers. We live not too far off of a highway, so we have a lot of cross traffic, people commuting to and from work. We have plans to put in a duck and goose house to keep them separate from the chickens because everybody knows if you have ducks, you have a mess. So we would like to keep them separate from the chickens and have...
25:57duck eggs available for purchase. And since I do so much baking as well, I like duck eggs in my products as well. Like I said before, planning to put in several fruit trees this spring. We have some cosmetic things that we need to get done to the house. We'd like to put a deck on the house. And I know that's not homesteading necessarily, but...
26:26You know, we live here, so that is something that is going to make our life infinitely more convenient if we can walk out of our screen door and go right out to the garden and harvest right away in the morning before it gets too hot in July. Yes, let me stop you for a second. A deck is homesteading because part of the joy of homesteading is being able to have a glass of iced tea in July on your deck and look at your homestead. So it is part of it.
26:56Go. Yup. We have plans to, since we have moved our previous farmers markets that we attended are kind of too far away to make it reasonable to attend those. So we're looking for some new farmers markets to attend. I do also direct to a couple local restaurants for produce.
27:26Yeah, lots of big plans. Not probably in time to get it all done. But we have, you know, a this year plan, and a five year plan and then a 10 year plan. We also have 51 meat chickens on order for April. So we need to build a chicken tractor to be able to have those out in the yard, instead of in the coop with the rest of the of the layers. I have
27:5517 pullets in our brooder right now. I have 20 eggs in the incubator with the price of eggs. I just decided I'm going to fill my incubator all spring so I can have a good supply of eggs coming this summer and this fall. And then if I have extra roosters, they'll go to be butchered with the meat chickens. So.
28:23Do you have any idea on average how much a meat chicken chick is going for this year? Just one? I can. Let me pull it up in my email. I can tell you how much I paid for them. I ordered them in December before... Everything went crazy? I know a lot of hatcheries are reporting shortages of chicks. Yep.
28:54And we're lucky enough here where we live to be able to drive to the hatcheries and pick them up. We ordered 51 and if you go ordered over 50 you got a discount. Yeah, 3.26 apiece. Okay, so not terrible. They haven't like jumped to $10 a check. That's good. No, no. The reason I ask is we have friends who are going to be if they can get them.
29:21they're going to be getting some meat chicken chicks here in whenever they can find them. And I just messaged her yesterday and I was like, do you know how much they are? And do you know if you can even get them? And she was like, I haven't gotten that far yet. I was like, okay, that's fine. Just let me know. Because they were going to go in with us and raise the meat chickens at their place because we have them laying hens here. So I was just curious about that. And yeah.
29:51This whole egg situation, we live like maybe half a mile from a chicken place where they have laying hens. It's not a huge farm, but I would call it a factory farm, more than a farm farm, because they have chickens. We know they do because every time they clean out the area where the chickens are, it's very stinky. And I said to my husband, I said, I'm very, very concerned about them.
30:21getting bird flu and somehow it travels to our chickens half a mile away. And he was like, we've lived here for four years. He said, we've had chickens most of four years and everything's been fine. He said, I don't think you have to worry about it. I said, okay, let's just be aware and be careful. He's like, yeah, I would rather not lose the chickens. We just thought that would be bad. Right. Uh, I would be more concerned about, you know, virus coming out of the sky from migratory waterfowl versus.
30:50neighbors. So yeah. Luckily we don't really have any water within three miles of us. We have we have the Minnesota River which is like five or four and a half miles east of us and there's a little I don't know nature area about two and a half miles from us.
31:13But the waterfowl don't tend to fly over our property and if they do, they're way, way, way up. They don't stop and visit. So hopefully we will be fine. Good. Good. That's great. Yep. I'm real happy about that. And we don't really have very many critters that show up on our property either. In the little over four years we've lived here, we've seen two deer. One of them had a fawn with her, which was beautiful. And we've seen one raccoon way out in the cornfield.
31:42And we've seen lots of possums. Possums really like to come visit our house. I don't know why. Well, they are little egg stealers. That is what they really like to do. So. Yup. And I know there's lots of people who are like, possums are harmless. You shouldn't kill them if they're on your property. You should just catch them in a live trap and take them away. And I'm like, if we were doing that, we would be taking 20 possums away in spring. You know?
32:12So they're gonna meet their demise at the end of some kind of rifle and that will be the end of that story. And if people don't like it, I'm really sorry, but that's how we do it here. So that's the way it goes. All right, Dr. Bailey Goose, I try to keep this half an hour and we're there. So I'm going to let you go. Okay. All right. Thank you so much for your time today. I appreciate it. Thank you.
 

C&M Homestead

Today I'm talking with Morgan at C&M Homestead. You can follow on Facebook as well.
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00:00This is Mary Lewis at A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Morgan at C&M Homestead. Good morning, Morgan. How are you? Good morning. I'm good. How are you? I'm good. Is it still super cold in South Dakota? You know what's warming up? The last couple of days have been bitterly cold, but today...
00:27The sun is shining and the temperatures are warming up. So hopefully we're done with that little cold snap. Well, considering I'm your neighbor to the east in Minnesota, we're in the same boat. The sun is so bright this morning and I think it's actually above zero right now. I think it is here as well. I think we're maybe at like four degrees maybe. So not far above, but it's above zero. So that's good.
00:52Yeah, last I looked at my phone, my weather bug app was telling me it was minus two, but that was at like five o'clock this morning. So I don't know what it is right now. Okay. So we've done the obligatory weather check-in because that's what I do with all the podcasts and tell me about yourself and what you guys do. So I am the C or I guess the M of C and M Homestead. My husband would be the C, Corey. So probably about two years ago, we...
01:21decided that we wanted to do better for ourselves and kind of that's where the whole bread, baking bread started. I started kind of taking the deep dive into sourdough and it's just kind of transformed since those two years ago. But about a year and a half ago, we moved out to my grandma's farm. And so we rent now from my mom and dad, a house and two.
01:48two acres and we've kind of just turned it into our own little paradise out here. We started with some chickens and it grew to ducks and turkeys and we had a couple of friends who could no longer take care of some of their animals. So we inherited some geese and it just kind of seems to keep growing out here. And it's just fun to watch our boys. We have a
02:14nine-month-old, a four-year-old and a 16-year-old. It's his birthday today. And it's just fun watching them be involved in caring for the animals and seeing the four-year-old come into the house with a handful of eggs. And he's like, Mom, look what these chickens did. So it's just fun. We kind of just wanted a slower lifestyle for ourselves from in town in Aberdeen. And so we moved out here.
02:43We're just slowly kind of making transitions to being able to be more self-sustaining. Awesome. Happy birthday, 16-year-old. Yeah. And boy, do I know what it's like to be a boy mom. My first child was a girl, but the next three were boys. So it was basically a boy household once she moved out. Yes. And it's a lot. It's a lot to be the only girl in the household. It is.
03:10They are like, what do you mean you want to paint your nails? Like, let's go outside and like play trucks in the dirt. And I'm like, oh, all right, we'll do that. Let's go. Yeah, mom, just run a brush through your hair, pull it back in a barrette or a ponytail holder and let's go. Yes, I understand completely. Yes, they are all about being outside in the dirt with the chickens, in the duck pond with the ducks. You name it, they want to do it outside. Yes.
03:39Yes, I have a husband who's like that too and he is chomping at the bit for this weekend because it's actually supposed to be not freezing tomorrow and Sunday. And when he got up this morning after he got his coffee, I said, so should I just plan on you being outside all weekend? And he said, yep. Didn't even bat an eye. So it's a male thing. It's not a kid boy thing. It's not an adult male thing. It's just a male thing. Boys and men like to be outside. Most of them.
04:09And if they don't, then they like to be in a room with a desk and a computer playing video games or coding things. So they sure do. So when you started making sourdough bread, I need to know, did you kill your starter when you first started it at least once? Did you burn a loaf? I got to know the failures and the successes. So no, I did not kill my starter. I made my own starter. Okay.
04:37I had great success with it. I didn't have any issues kind of going through that process. I have a couple of friends in my mother-in-law who've made starters multiple times and they're like, it died and I just, I don't know how, but it's very common. So I must have been very grateful and I'm very grateful and I was very lucky that I didn't have that problem. But have I burnt a loaf? 100%.
05:08have quite the following for our Facebook page and we do some drop-offs for bread. And last week I was just struggling with my sourdough. It wasn't rising the way I wanted it to. I had to push back some orders because they weren't rising and they were like two inch pancakes. So I just took a little bit to like kind of figure out like what was changing. I don't know if it was the temps. I don't know if it was just that it wasn't.
05:38The starter was more hungry than what it usually is, and so I needed to adjust the feeding ratios, but we did some adjusting and I got it figured out and it's now making beautifully risen loaves. Awesome. I always joke that cooking is better living through chemistry because all the reactions that happen in cooking are chemistry.
06:03And I did really well in chemistry in school. I was miserable at physics. So I'm really glad that I like to cook, not like do rocket science, because I would fail. But yeah, the ratios and the temperatures and the time all impact how things work. So sometimes it happens. But I mostly wanted you to tell me that you had burned a loafer too, because people think that excellent cooks were born excellent cooks.
06:33And that's not true. You have to learn and you have to practice and sometimes things go wrong. They do and that's one thing that I really struggle with. I very much so like wanna produce a good loaf of bread or whatever I'm making, bagels, to my customer. But I also would maybe say I'm a little bit on the perfectionist side where if it doesn't look perfectly like I want it to, I'm like, I can't do that, nope. And my husband has been like, Morgan, there's nothing wrong with that loaf.
07:03There might be a little crack in it where you didn't want it to crack, but it is fine. It'll taste just as good as if that crack wasn't there. So I've had to adjust a little bit of my expectations of you can't have a perfect loaf and what is a perfect loaf? But I've also had some very imperfect loafs where I've, the timers went off and I got busy with the kids and forgot the loaf in the oven. So had to restart.
07:29Yes, and the perfect loaf is the loaf that somebody bites into and just hums as they taste it. Yes. That's the perfect loaf right there. Okay, so I've said this on the podcast a billion times, but I'm going to say it again because you and I have never talked. I don't make bread. My husband makes the breads. He is excellent at yeast breads. I am terrible at them. I have attempted to do it like two or three times in my...
07:56in the last 30 years and I have screwed it up all three times and he's really good at it so he's the one who makes the bread. I make quick breads like dessert breads and cakes and cookies and brownies. I make a killer brownie like he will never attempt the brownies I make because he's like you do it perfectly and like good you make the breads I'll make the brownies recover. But not everybody bakes the same things not everybody loves to bake the same things. So do you do other things besides sourdough?
08:27I do not. I sourdough is kind of my realm. My husband though will bake bread with the like yeast and he will do he'll do a little bit of like the baking if it uses something other than sourdough. I usually stick to the sourdough. It's what I know. And he told me he's like, you should try just making some like regular bread. And I get intimidated by it because I'm like, I don't.
08:57I don't know how to do that. Well, the big difference between making a sourdough loaf and a yeast bread, like, I don't know, a honey oat bread, is that the sourdough, you've already got the yeast. And with the yeasted breads, you have to bloom the yeast. And that's my downfall because I always kill it. No matter how careful I am at following directions, I always kill the yeast and I do not know why. So
09:26It's a different process and I get it because I have not tried doing sourdough yet and I keep saying I should, but I haven't. I suspect that if I did a sourdough starter and tried making bread with that, I would probably be fine. But I can't keep the dry yeast in the packets alive to save my life when I try to use it. I would say you should give it a shot. I feel like sourdough is very forgiving. Whether depending, I mean for...
09:52I feel like for the most part, depending, no matter what stage you're in, I feel like there's usually a way to bring it back. I mean, maybe not after you've burnt a loaf, but like the inside might, the inside is still probably good. But I've had our 16 year old help a couple of times with the bread or like mixing it and he doesn't always pay attention to what he's doing. And so we'll have a very hydrated.
10:21low for a mix of bread and water and it's like, buddy, this is going to be, well, let's add some more flour because this is going to be a soupy mess if we leave it this way. So I feel like with sourdough, it's very forgiving. It's just, you know, kind of figuring out consistencies as well. Yeah. Okay. So on that note, tell me how to make, how to do the starter, how to get it started. Oh, so I would start with...
10:50maybe a half a cup of water and a half a cup of flour and you mix it together and then you let it sit for 24 hours and then you'll take half of it out and you'll just feed it that much again. Half a cup of water and a half a cup of flour, mix it all together and let it sit again. And you do that for about, I think seven days and then on day seven, you start doing like double feeding. So you'll feed
11:18that ratio in the morning and then that ratio again at night and you take out half every time you feed it. So that's how I started and it seemed to work really well. I started with bread flour. There's a higher protein in the bread flour than in all purpose flour. But now I've kind of used it interchangeably. Some of it I have bread flour I use and sometimes I just use all purpose flour.
11:48Bread flour is a hot commodity here in town. I have a couple of other friends who also bake sourdough. So if they're out of bread flour at our local grocery store at Kessler's, I know who's got the bread flour. So can you do it with all purpose flour? You can. Okay. Yep. Does it change it? Does it make it slower or anything?
12:14I think because of the lower protein in all-purpose flour, it could take a little bit longer, but I've had other people who've only used all-purpose flour and have no issue with it also. So I think what it comes down to is like, what kind of wild and active yeast is already in like the environment, and then the temperature, I think warm plays a huge role in the...
12:39sourdough starter, just like the yeast when you make it. I mean, you don't want it too hot, but you also need it warm enough to where it rises. Yeah. Well, I'm gonna, I'm gonna, I'm not gonna commit because I will if I come if I say I'm gonna commit, I'm not gonna do it, but I'm gonna try, try Sunday this weekend to get some started. And can I just use like a quart mason jar and doesn't have to be covered?
13:06I would use, yeah, a court mason jar would be great. And what I started with is just a paper towel over the top of it. So there's some breathability, but also like nothing's fallen in it. Okay. Yeah, we have, we're really blessed here at our house. We have Asian beetles, you know, okay. And we have a, it's a finished, it's not a finished basement. The part where all of our, our gadgets, our water heater and stuff like that is a cement
13:36but the other half is just dirt. So the Asian beetles have figured out how to get into our basement and they come up through the vents. And I really don't want an Asian beetle flying into my starter, that would be gross. So. I don't blame you. So that's why I asked about covering it. Yep, so I did the paper towel and then I usually put like a rubber band around it just to kind of keep the paper towel snug on there, but yet there was that breathability. Okay, awesome. Well.
14:05I'm going to have to get a jar and grab some of my all purpose flour because I don't think we have any bread flour in the house right now. And I'm going to do it. I'm going to do it Sunday. I'm going to take a photo and I'm going to post it on Facebook and that way there's some accountability. There you go. Because I've been saying for six months I should do it and I keep saying we're never going to make enough bread to make this worth it. But what's the worst that happens? I do it. I make a loaf of bread and I'm like, this really isn't my thing. Yeah.
14:33Well, there's so many other things that you can use sourdough starter for. My mom took a bread class or a sourdough class here in Aberdeen and she got sent home with the starter and the stuff to make the like a recipe on how to make bread. She's never made the bread, but she's found how to make discard crackers. And so her and my dad love making crackers, sourdough discard crackers.
15:03So there's a lot of recipes that don't just, that aren't bread that you could use a starter for as well. Yeah, somebody was telling me they made sourdough starter cookies. Yes, I make some chocolate chip cookies. Yeah, I was blown away. I was like, you're using a yeast thing in cookies. Don't they like get huge? So depending on like where my starter is, because I've used it active and I've used it at where it should be fed.
15:32And when it's active, it gets a little bit more, it's a little thicker, it doesn't spread out as nicely as it does with inactive starter. But the cookies are great, my kids love them, my husband loves them. I made some of our regular cookies without the sourdough and no one was interested in them. They wanted the sourdough ones.
15:58Huh, in my house a cookie is a cookie is a cookie. As long as it's sweet, it's gonna be gone. The boys are gonna eat them, they'll be gone. Okay, so we've spent like 15 minutes on sourdough stuff, which is fine, but sourdough is a big thing right now. So I've talked a lot about sourdough on the podcast. So what else do you guys do? So the other things we do right now are, we raise our own chickens and sell eggs.
16:28This was the first year we've had chickens and we did get some meat birds and so we butchered those in May of last year and we plan on doing that again. And we also raise our own turkeys and have butchered them. What kind? Do you know what kind? What breed? The turkeys were, I believe, broad-breasted turkeys. They were beautiful. They got really big.
16:58when we butchered them, I think the biggest one was almost 40 pounds. Oh, that's a big bird. Yeah, yep. That was after everything was done. That was the... Dressed and got it. Yep. So that was... They've been very big birds. We have some ducks as well. We raised ducks.
17:26But right now, I mean, the biggest thing that we are looking to do is we have a couple of friends who've reached out who want us to raise some birds for them as well, some meat birds for them and butcher them so they can have some fresh locally grown chickens instead of buying the chickens from the store. That's a good plan because the chickens from the store suck right now. They do. They definitely do.
17:51Yeah, I'm totally off chicken. My husband and my son love chicken thighs. They like them baked or pan fried. Yep. I will eat something else that day. They make dinner for themselves and I buy something else. I want nothing to do with it right now. Yeah. That's how bad store-bought chicken is right now for me. Yeah, we haven't had to buy chicken in a while.
18:21teen birds that we butchered and dressed. And I think we only have a couple left. So I'm getting a little nervous because obviously we're going to have to raise some more before we can butcher them. But I don't know that we'll buy chicken from the store. I think we'll just go without chicken for a while until we can get some more of our own. Or find somebody else who's raising chickens. Yeah. Yeah. Yeah. Yeah. You mentioned us.
18:50I've only had duck once in my life in a restaurant dish, and it was a rice pilaf with some shredded duck in it. So basically, I'd never had duck because you couldn't even taste the duck in it. And so a friend of ours gave us a duck, put it in our freezer, I don't know, it was past fall, and we finally pulled it out and thawed it out and cooked it. And I had asked my friend what duck tastes like.
19:19And she said, it does not taste like chicken. And I said, okay. And she said, it's actually a much, much, much darker meat. I said, okay. I said, no, no promises. Cause I'm really not into any kind of foul meat right now. I'm just not. And she was like, okay. So we made it and I tasted it. And to me, it tasted like a really good steak. And I was surprised because that was not what I was, I was expecting to taste.
19:46So for the listeners, duck is not the same as chicken or, or, um, I don't know, quail or any of those birds. It's just not. It's a totally different meat, totally different texture. Yes, agreed. It is not anything like chicken. No. Or turkey or yeah, it's, it's got its own, its own kind of flavor. Yeah. It's, it's like, it's like red meat.
20:12It's really weird. I was just dumbfounded because I bit into it expecting I don't know what. And as I'm tasting it and chewing it, I was like, oh my god, this is like a steak. This is really weird. Okay. All right, we'll go with that. All right. So, um, you said you have three boys. Are the three boys into the whole homesteading thing? Um, I for the most part. Yes. Okay. They um,
20:42The four-year-old loves it. The 16-year-old goes back and forth with his interest in it.
20:53He was much older, obviously, when we moved out to the farm, since we've only been out here about a year and a half. So he definitely was more used to the city life, being able to go hang out with his friends, being great in town, not having to drive 30 minutes to get to town. So he's hit or miss. There's some days he loves it, and there's other days he would much rather be in town. Okay. Well.
21:21The little ones, they're more into it. Well, the littlest one probably isn't, but the middle one is. Yeah, the four-year-old loves it. He is all about being outside, picking vegetables in our garden. This fall, he was all about that. Of course, he had to use some kind of truck to be able to pick the vegetable off of the plant and put it in another truck to get it up to the house.
21:51He was outside in fresh air. He was eating stuff right off of the plants, which I just love to see. And the nine month old, he, we had a couple of nice days in, let's see, the end of January, beginning of February. And so we took him out in the stroller and we had the ducks and the birds out and he loved watching the chickens and the ducks just kind of roam around and do their thing. So I think he'll really enjoy it too as he gets more
22:22able to move around by himself and as he gets older. Yeah, he's not going to know anything different. No, no. So it'll be interesting for you to see how he grows into it versus your 16 year old who got kind of thrown into it. Yeah, we've had kind of them in all different stages. I mean, Mason, the oldest one, he's kind of got thrown into it. Theodore, the four year old has.
22:48had a little bit of like city living, but also was still like fairly young enough to like, not really, you know, he knows, cause he knows where we lived at in town and he talks about it, but yet like, so he's kind of like the in between and then all of our the youngest, this is all he'll know. Uh-huh. Yep. I sort of understand it because when we moved to our place over four years ago, we had been living literally in town. We were a block.
23:18and a half from the main street in our little town. And my son, who's 23 now, he had a job at a comic book store and he loved it. And his boss loved him. And we had the opportunity to finally get out of town and, you know, have some acreage and a nice house. And we talked to our son and we were like, um, we really want to go now. We really want to jump. We're in the position to do it. Is this going to be a problem?
23:48And he was like, absolutely not. Let's go. And that first couple of months we lived here, I think that he really missed his job at the comic book store because the comic book store was also an arcade. And so he was always seeing his friends there and he was getting the chance to check out different comic books for free and he just really enjoyed the job. And the reason I mentioned this situation is he just went a couple of weekends ago to that shop.
24:18to hang out with a friend and he walked in and his old boss was there and he was like, hi, and my son said, I think he wants me to come back and work and I said, yeah, well, that's probably not gonna happen right now. So yeah, it's really, really hard when as the adults, you need to make a decision but your kids are old enough to have input into their opinions on that decision.
24:46So yeah, I really felt bad for a little while about pulling him from that town where his friends were and where his job was. But I was like, we're the grownups. We got to go. If you don't want to go, you can stay here with somebody. It's up to you. So it's tough, but he loves it here and he loves being outside with his dad. He loves helping with the gardens and the cutting the wood and all the things we do.
25:13Yeah, and that's how Mason is as well. He definitely misses that in town life, being close, able to ride his bike over to his friend's house. He just got his driver's license a couple of months ago, so we're working on getting that taken care of because he's got to drive for so many hours with an adult. But yeah, he loved being able to ride his bike over, but also he definitely loves being able to go outside and just kind of that.
25:43silence and peaceful quietness of being out in the country where he didn't get that in town. I feel like Mason is definitely sometimes like an old soul just wants peace and quiet and he's kind of my he's my old man child. So he just he's fun. It's fun to watch him kind of grow into an adult and help out here and he comes up with some really good ideas of
26:11what we can do with chicken coops and how we can put them in the area that we have them. And so it's fun to watch that thought process kind of evolve too. Yeah, yep, absolutely. Watching your kids come up with new ideas or learn something new is one of the most beautiful moments of a parent's life, I swear. So.
26:38Okay, so what's the plan for the future? Are you guys gonna make this more, bigger, stay the same? How's it gonna go? So for the future, what we would kind of like to do is, like I said in the beginning, right now we're renting from my mom and dad, and we're renting just two acres. So we weren't for sure if we were gonna like living out of town. So we actually have our house still in town that we use as a rental. And so we are...
27:05Our future plan would be to sell the house in town and maybe look for something that's ours that we're not renting that has a couple more acres. Because we would like to expand. What that looks like, we're not 100% for sure yet, but we do have plans to expand and grow our business and our homestead lifestyle.
27:32We're just not for sure what that all looks like yet, but we're definitely excited to see how it will evolve. Yes, and evolve it will. And it might evolve in ways you didn't expect because I feel like that's what happens to homesteaders. I definitely would agree. It all started with the sourdough bread in town. I'm telling you, that's where it started is I started baking bread in town and then we were like.
27:58we need to move to the country and then we did and then we ended up with chickens, ducks, goats or not goats, geese and we just want more. Well our homesteading thing that we're doing now started because my husband's mom gave us some iris plants and some I think lilies back oh my god over 20 years ago from her house that she was selling.
28:27We had like a tenth of an acre lot and we had this little space in front of our bedroom windows that were fronted between the windows and the sidewalk. And I was like, well, we can put lilies and irises in there. And my husband was like, okay. So we transplanted those and they did really well. And I was like, you know, we have a small backyard. We could actually dig that up and put in some food gardens. And he was like, okay.
28:52And he dug him out and rented a tiller and tilled it and put stuff in and it did really well. And we were trying to raise four kids on one income. So saving money was important. There was a lot of cooking from scratch and a lot of learning how to make things instead of buying things. That's where our homestead stuff began. And I never really thought about how it would all culminate in this three acre.
29:18property with a house and a pole barn and a garden, sorry, yeah, a farm stand and now a hard-sided greenhouse and there's going to be a high tunnel style greenhouse next to the shed. And I mean, it just bubbles up. It's like you blow up one balloon and there's 16,000 balloons that come off that one balloon. A hundred percent agreed. A hundred percent. We've talked about just several different things that we would like to do or like to see.
29:48Um, as we kind of evolve, we've talked about doing, um, like, uh, like a little flower farm or like a little lavender farm. Yeah. Um, we've talked about maybe getting some pigs or some other animals, but for right now we're just kind of holding tight until we know what, how we want to evolve and what that looks like and what fits best for our family.
30:16Yep, absolutely. And I'm going to end this podcast on a really weird note. I think that when you have success in the home studying things you're trying to do, it is the worst and best thing because the worst thing is that you gain confidence and you're like, we can do anything. And then you do anything and something fails and it really, really can destroy your confidence.
30:46You feel like you can do anything, which means nothing can stop you from trying. It does. It gives you a whole different sense of self-confidence with just trying to figure it out whether it fails or not. You've learned a way not to do it, but there's how many other ways that you could do it. Yes. And the more confidence you have, the more self-sufficient you become, the less dependent you are on.
31:15the outside world and the outside world is a lovely place and people are great and you know, good to have friends. But being kind of independent and knowing how to do things is terribly important. Yes. Yep. So that's where I think we're going to end it. Morgan, thank you so much for taking the time to talk with me today. I appreciate it. Thank you. It was fun. Bye. Yep.