Bobby Morrison | #031


Depends on what you're passionate about and what you want your in gold, it'd be with your food and your health, because in the end. That's what it is. Your food is your health. This is the real real people podcast. Welcome back to the podcast lately. We've talked to a lot of people. With meat and beef in particular, producing it here in Washington state, raising beef on ranch land, feeding beef all this kind of stuff, but what about the next step, the person that takes that beef and turns it into something that you and I can buy at the store and Cook up or that? A chef in a restaurant can cook up, so I wanted to talk with one of those people this week. We talk with Bobby Morrison and it turns out. He's so much more than just that he. He is a meat cutter a butcher Adele Fox meets in Everett, but he has a background as a cook and a lifelong passion that you'll hear about for food. Join me as this journey continues. This is the real food. Real people podcast I'm dillon han-kook, and this is all about my journey to get to know the real people behind our food, the farmers, the ranchers, the butchers, the chefs and many more of the people that create the things that we thank you for being here this week. What does a typical day? Look like for you on the job working with food. You work at Dell. Fox means correct. Yeah, in stand Washington it changes day to day, but typically will typically. There's nothing is typically right now. Kovin. Yeah, for sure our business is. Than ever normally this time of year we're slow or like you know maybe out of the cleaned up and out of the shot by three four, but hourly do starting morning like. Normal Eight. This time of year, but right now it's been like seven or six. Yeah, and we and we don't clean up anymore. We gotTA clean up crew. or a guy that comes up in cleans up so then that way we can cut as long as possible right and we are literally. We are cutting from so say Monday morning we start at seven. We'll start know up. Put everything scrap barrels, hooks, lagers trays. Get everything all our museum flaws. Everything set up in place and then Then we'll roll out the beef and start cutting. And, then we have a break ten about twenty minutes and then we'll have another break at noon, and then we'll just have a break at three, but we're cutting beef the whole time and we don't stop until like five fifteen. It could go longer who knows? What else comes up so cutting beef? How hot is that work? What do you start with? Okay, so and just cut show what as the? Every shop is different there. Every shop is different. Everyone cuts different. Everyone has a different theory or just a different method. However you WanNa, put it. No one really cuts. Meet the same. It's unless unless they've been cutting together for really long time. everyone breaks it just a little bit different. You know it's like you can have it. inch different, one way or an inch different another kind of changes, the muscle structure a little bit. But typically the way we do it is we break everything by the half? And then it's quartered on the rail, so you would have what you would call your four quarter on the front, and then the hindquarter on the back that fourth quarter. That's on the front. That's where you get your. We'll go from the bottom from the neck because that's at the bottom. Up to your Rebuy, so you know you get your neck, your brisket shank arm roast Claude Roast. You could get your flat irons and terrace majors out of their over for a little Bell I. Know My voice carries. And then you know, and then you'll get into your chuck. Short ribs then into your plate, and then up into your ribs. There's a couple other cut. You can get out of there, but that's typically that that frontside and then what we'll do is we take it and we'll clean up the skirt and the Nasdaq and just anything that's got some age on it, and then we break it. Between the. The fifth and sixth Rib And then, and then we have it, and then from there we'll end up dropping it onto the saw, and then it splits the the arm in Brisket, and then from there you get your chuck your Claude the way we break. It's pretty basic nothing like you would see in a retail shop It's. Talk About Dell Fox meets. What's so, what is it and what's the the whole vibe of what you're? The whole team is doing there. So what we're doing is we're doing on farm slaughter, bringing it back to the shop, and then process aging it, and then processing it that way along you. Aged beef is typically fourteen days We were really were like right on fourteen days, 'cause we can't go any longer or any shorter because our coolers full, and then what happens if you go shorter than the customer doesn't get very good product, and then we're just so aging determines the quality correct correct, and it also depends on how fat beef is. You know that's your when you get into that it's it's a little bit more delicate because you can't age things longer if you want to, but. Again we don't have time in the space to do something like that for people Some people want a three week hang, we can do it in slower times, but right now got beat up stuff moving. Yeah, we don't have space and so yeah, we go out to the farm. We have a butcher truck which the of the shop runs or is on, he's. He's got A. It's a three man crew, and they go out. They go as far as Canadian border. Okay, and they'll go all the way down to carnation and farther. Okay, that's big territory, they it doesn't you know they'll go out to Friday. Harbor illegal to all the islands would be a lot and so yeah. They'll just and then so they go butcher in. In the field and then bring it back then we'll wait. Wash it or wash it way. Put It in our Chil- Cooler. It sits for twenty four hours in the morning. I'm usually the one they'll take it out rotated. goes into one of one of three colours that we have depending on which ones full in rotation on and then yeah, two weeks and then. Then then we roll them out, and then we start cutting just like I was saying in that exact way you know, we have one guy who will break like saying break that front quarter, and then we have another guy who break the Hindquarter, and then we have myself and another guy and we have another guy filling in right now because we're so busy. But then so then we're just trimming break Cleaning and stuff up make making stakes. briskets reports netting stuff, just making it simple and then Passing it over, and we got two ladies rap. Do Amazing job and we got a guy who makes a hamburger. He's got to keep up with us and he does a great job. Because we you know it's like. We have to keep up with the butcher truck because they can, they can kill faster than we can process right. And so the pace that they said that they keep us at is crazy. Because they'll, they'll kill twenty beef and a day right. They'll make two or three loads out. How many pounds is in the average beef in it varies from anywhere from six, depending on the farmer, and the cows and feed, but it varies from anywhere from six hundred to twelve hundred pounds, and that's finished product to finish hanging weight product. You know we get grass fed cows that are lean as all get out and that you know you honestly wish you could almost add fat to but and then you have some cows. Beef, that's just so fat. You just see it in your hand. Just start to hurt. You know in the fats hard and you just you know you just wishing that. Knife is sharp enough to get through it. Sometimes you know it could be a razor, and it just stops, and it doesn't even could be older to at doesn't help so so you're cutting me all day every day. We did sixty three pigs last week on Tuesday. That's that's another thing I was GONNA ask. We've been talking about beef, but you do pork as well lamb. Lamb and lamb and goats and Alpaca overly and deer and elk and bear. Wow, yeah, yeah, so yeah PAC is about the the craziest thing I guess yeah I. Don't even know if it's crazy, but it's just and eaten. It's not it's good. Like what would you compare it to kind of like mix between beef and lamb? Yeah, yeah, yeah, red meat, real dark! Wasn't you know I forgot what co-? Pieces top Sirloin, but yeah, no was really good of all of all those. What's your FAV- pork? Yeah, yeah, really yeah. A lot of people are just Kinda. Miss on pork. Well because they don't understand the value of pork, and what it brings to just I don't know I. Guess my opinions different because I see it through cooks is. and. Then I get to see it through my butchers. Is I because I started cooking before I even got into this meet world, and it was kind of a kind of planned a little so I, cooked all over Seattle for ten years in eight nine years, and from you know small cafes to catering huge catering's that Nintendo turn to find dining doing you know eight to ten courses. So, what kind of stuff were you making? What was your specialty? I never really. Could say that like I. Could have specialties, but I was so add about my cooking like I. I never cooked the same thing. If I do, it's just like I just always tried to improve it, so it's never I've always had this. You know it's good but I can always make better right mentality. Yeah, and it's just just with life and everything for me. so I'm always looking for ways to improve. But I, really like hearing Bacon really. And and did that start only once you had gone from being a cook to being a butcher. Yeah, yeah, that just explain how that works with. The process of King and curing Bacon, making in curing Bacon so for me. It's everything I like to just be as simple as possible. I don't like to over complicate things so for me. BACON IS PORK belly Fifty fifty salt to brown sugar, really okay, and I just give a nice even cope. Rub on the belly, and then sometimes I'll have it in a container, or I'll put it in a plastic bag and I let it and I and I'll rotate that bag every every day. Every couple of days check check the the moisture levels. Because what you're doing is you're pulling all the moisture out of the fat. And so and you're out of the a little bit of fat, because there's not too much and mostly out of the protein. And so, you're just sanitizing it almost and then. making it so the you know benef-, beneficial bacteria can can grow if you want if you let it, you know because you have to age. If not you just you know it's about five to seven days rotating. You might have to result it once because if you do a little bit more slow salty. Yeah, but then you just gotta add fat and Cook it with other things but. Yeah. I've aged Bacon. Year. Let it get black mold on it really old on it. Yeah, yeah, and I just wipe it off with vinegar. Really Yeah, see all these things that we've been trained for so many years to be scared of when actually they're part of a natural process and I actually I learned this technique from Brandon cheered the farmstead. Meet Smith Go. I was early in my career, but like inbetween like right, when I was getting into butchery or meat cutting. I took a couple of his classes right when he I kinda started up like eight to ten years ago. Something like that and is just I've been just loved ever since, and just the simplicity of it and. You can change the flavors of your Bacon by where you let it sit and just hang out. Like from your countertop to having it in your fridge, just because of the temperature difference or difference, the the smells of your kitchen cooking. That's why. A lot of. You would see like old texter in other old butcher, shops, or anything like that you'll see cured meat hanging above things right, and it's doing that, not only for air and and circulation, but it's also picking up. The the smells of your environment What about smoking? It? That's a choice you could. You could either smoke it. Add add flavor within your smoke woods, or you can just let it hang out after after you rinse your cure off your salt sugar after about five seven days, and then you just kind of let it hang out on the counter. And how long does that go flying? Who feel like really yeah and doesn't have to be refrigerated now. Open Air Yeah and so how long you do that before you slice it typically, you could do it that day. He doing two weeks. Does it better, the longer you wait? Yeah. Yes, depends on how develop flavor. You want to go. Yeah, because I've noticed that. Look the longer you do it. A little bit, you know you get more of that funk. Cheesy Gainey Kinda. I wouldn't say game, but it's more. It's Mormon. cheesiness you know it's just a different PALATABLE MOMMY ISH! Flavor I wanna say it's like something that your tongue in your mouth isn't used to, but at the same time you can't put your finger on it like I've done this and I've taken this bake into like guys trips. And they get pissed off at me because I. Don't bring enough. You know like I. Bring all this mean. Everything steaks and everything, but they just want the Bacon. You can eat it. You can eat it just slicing. Eat it raw like really yeah, and it just because of the air, the circulation Saal sugar, just kind of like pursuit. Oh you know just just slice it real thin. You can kind of see like you could almost see through the fat Yeah, it's cool stuff. So how different is that than the Bacon? You buy in the store? So because you can't do that with Bacon that you buy in the store now know that stuff goes bad. Yeah, it can. The the baking in store to is because it's. It's all pressurized cured, so it's like an even at our shop. We use a tumbler and we can make. We have bacon cured. Enforce you know, and then, and then we let it hang out for a day, and then we smoke it and then like literally Bacon in two days opposed to five to seven Bro and there's no way you could do it you. Could you have have a lot of space to? Store all of it as a cure yet and there'd be no way you could charge the same price. You know more expensive. No one would WANNA buy vacant life would, but they would just scoff at the price. And what about this stuff that you buy at the store? That's like. 'cause people that's are worried about things that go into cured bacon. That's carrying it probably with different stuff than her. Talking about doing correct, it has a a celery, powder or CNS's. I'd probably should do. I should do more research on this and I've always needed to, but I've always just kind of stuck with my salt and sugar. Just 'cause, I, know fashion. Yeah, I know I know what it is you know. Don't get me wrong I. Buy Bacon from the store. I don't know I don't have time to to cure it like I used to. You know because I'm everyone works a lot, but it's you know I like being dad like coming home, being present and and you know not having to be like hold on, let me take five minutes and make this bacon because it doesn't take very long, but it's like it's another. It's another thing that added to my plate. How many kids do you have just one just one five year, old and cheese man? She just keeps me so busy. We're plane horses this morning and You know she had played with me. Dad, play with me. I have a four year old so i. know the and then she just cracks me up. I forgot what she told me this morning, but call me Knucklehead or You know! So, where did you grow up, so I grew up a ellensburg Washington okay. It's kind. It's kind of crazy because. I grew up in a farm town beef town. And I didn't really want anything to do with it. Then like. I just wanted to hang out. Play my sports. Hang out with friends. Ride my bike, but yet now. I wanted nothing to do with farming. What did Your Dad do back in Ellen's no well okay, so my parents actually separated so my dad, I actually got the best of both worlds I thought a as a kid. 'cause my dad always. Always lived over in Seattle Okay and and When my parents split up, my mom moved us over to Ellensburg and the so you know. I got the city life on the weekends, and then during the week I got to hang out. You know in the country and so I always thought that was awesome. Because you know I get to experience at all. Not Most most people don't and and the IT. Allowed me to connect with a lot of people right and in in a lot of different spaces and relate to both sides, and so you know it's definitely helped me out my my career, and my journey and my path on this food passion that I have What did your mom doing spurred? My mom did so she was. She moved over there and she was doing. It was rehabilitation for at risk youth. Okay when she first moved over there, and then she ended up starting your own business as She selling. It was like old Western antiques. So, what did your dad do in Seattle so and my dad, so he worked for Seattle. City light's in as a carpenter. Okay, and so you know. My Dad's always worked with his hands. Yeah, and so I didn't realize I was going to end up working with my hands when I was younger, but I knew probably right around middle school. I wanted to cook really. Yeah. Yeah, but you know it's a new. I wanted to cook, but I never like what. What was it that you were doing at that age? Where you are inspired by that? I don't I can remember actually my cousin, Cook. Cook making scrambled eggs with me when I was younger and that is the memory that's always stuck with me and cooking. Is You know that was my eggs? You know eggs eggs were my first love, and and cooking was scrambled eggs with my cousin. So by the time you were saying high school. What kind of stuff are you cooking? Not a whole lot to be honest, but it still interested. Yeah, it just interested me. It's not like I pursued it or or went to work in a restaurant like my first job was in seventh grade I worked for a logger. You know, and then and then I did that and then once I turn. Worked for him for a long time, and then once I turned, seventeen started working at the Albertson's in town. And you know that was. Did that for? Seventeen eighteen and then I graduated, and as soon as I graduated high school man I was gone. I move right over to my dad's house like. Two days. Garbage sack over my back and I was looking for a job in a restaurant really soon as I graduated. And so, what was that first, Gig, what did you do to be honest? It was in the Mall Auntie Anne's pretzels. I don't know if I've ever really told anyone that. Only my close friends now. It didn't I wasn't there very long? But at the same time it's like it's cool. Because I did that when I was eighteen, and then all of a sudden. You know it's like I've been cooking for awhile went to culinary school at, nor Seattle and worked in a couple of cafes and stuff, and then you know handful years later all of a sudden pretzel bonds and pretzels become huge right like everyone's wanting pretzels and you're like I've done this. Yeah, yeah, it's weird. Man and Mike and People are trying to figure out like in the in the bakery section, Cook in like. Can't get these. Golden Brown as I want and I'm like I can help you. You know yeah, so I'm like. But what is it about the right amount of butter? The right Joe to be honest. It's baking soda water okay. It's just it's just gives it a nice shine. You just kind of brush it on really. Just as you're done, bacon it. And then throw your salt on kidding. Yeah, if it doesn't work, don't hold me accountable. Just because you heard it on podcast unit always. True. Don't have everything year on a yeah, at least try. What. What was the Coolest Restaurant Cook-? Cooking experience that I've ever had yeah. want to say purple. Cafe in Bellevue is really what and and it wasn't so much the restaurant itself, but it was the environment and the other cooks and chefs. I was working with the made. The experience like that restaurant could have been. It's in your restaurant. Could be you know it all depends on WHO's working. And your team because I've worked in a lot of different restaurants, I was one of those guys like I. Change Restaurants every year I I worked. I've worked in I, don't know how many different restaurants is that pretty typical in that business? Yeah, over own. Yeah, because it's you know you're always getting paid the same you know and you know someone might offer you a quarter more. Yeah an hour, so you're like. For tomorrow, I'll take it. I'm out. I'm learning something new. Yeah, and and I work two jobs for awhile. You know a work morning shift somewhere and then I go work night. Shift somewhere you know. How many hours a day then are you putting in sixteen eighteen? For for like a year year and a half. It's intense. I had I had some hospital bills had to pay really. Yeah, what happened? A ended up well, I didn't know if it was from stress or what, but. I ended up getting migraines and my stomach. They called Neuro Cyclic vomiting syndrome. And literally for one period of like three or four years. I, had of really sensitive gut. Really, yeah I would think like. are acid a ended up getting those day? They ended up giving me that like just because I was thrown up so much ended up Yak. I ended up getting my tools irs. Had to take medication for that. So, what were you too much stress and you weren't easier will no, it could have been that you know because drinking a lot of soda and Coffee Yeah you know because working in restaurants you get unlimited soda man. I don't drink pop i. don't drink it anymore. Really, but I used to drink almost like a gallon a day. Like, 'cause you get these thirty two ounce cups own portion cups, but you know it's like all you gotta do is put it up in a window, and someone fills for you. I'm limited. But Yeah so purple cafe in Bellevue is probably the. One of my fun experiences. Working I learned a ton. My chef there. His name is Harry Mills. Guys Amazing just a great team leader, and just knew how to challenge people just to the right amount, just perfect, and and get the best out of him and be able to. Promote such a great work environment like if if I could go work for someone again and he was doing and I would leave my job and I would go work for him in a second. And I could tell you. Hundreds of people that have worked form that would probably say the same thing. Yeah, and then another His name's Kyle Coal He's. Whereas chef, and now he's doing a pizza restaurant I think it Redman the guys wealth of knowledge, and food, and just passion and just. He kinda pointed me in the right directions showed me some dif- different chassis, different techniques taught me about doing the research, and and and looking for the little details that are gonNA make a difference you know just the little things that are gonNA. Make your day that much better, but then are going to make your work even better and tastes that much better. And he might not say it, but you know it's just. It's just the his personality and what he brought to the table every day. He was he was intense. He was fiery. And you know he's couple. Couple of years younger than me and Thirty six. So? But yeah, no, that's awesome team and. Then from there. I went and worked at Google. That was an awesome experience. Yeah doing food. Cooking in their kitchen. We're really. Good Buddy of mine. He got me the job. Oh wait sorry. I got to backtrack. It was I went from. Sorry I went from purple to L. Tura, which is actually was nominated James Beard Best New Restaurant Pacific northwest at first year that I was there. Wow, yeah, and that shift there that guys because amazing. His name's Nathan Nathan Lockwood. He's from this area went down lived in California and worked for a believe the restaurants Aqua-. It was a two or three, Michelin, Star Restaurant, so and I only got to work with him for six months and then We had some family issues. I my wife needed needed to be home more. Yeah so so. I had to take day job. And then that's when I started working for Google working in their kitchens. That was a great experience ton of Freedom Yeah just evolved it that way, and then, and then after that then I I left, and I went into retail butchery, and we're worked in a retail shop and now is my first experience that was at Bill the butcher in Woodinville. So how did you make that transition from cooking to butchery? Because that's, it would be different it is, but it's always kinda been in my plans like back to going back to when I was in high school, and I knew I wanted to cook, I had a friend of mine or my mom's friend, who one day pulled me aside, half drunk said. Where are you going to do when you were wait? Classic Question Yeah, and so I said I wanna Cook and then I. Think and I wanNA. Cut me I want to be a butcher. And she said Will Cook I. Really Don't don't go cut meat I cook I. What was her background that she could give you that advice? She was a a beef and beef sales, so at the time she was. She owned her own business selling beef grass fed beef out a New Zealand. And she had grown up a cattle ranchers daughter, who ended up being a believe. Excuse me head sales for. IBP and marketing at one point I think in the eighties, and then, and then, and then earned the the late eighties, and then mid-nineties kind of broke off and on thing and saw that beef was going more towards a grass-fed. And that was you know mid nineties, but then I didn't get to hang out with her as much 'cause shortly after she passed away, but you know I'm doing exactly what she wanted to do. And the kind of that plan that her and I talked when she was little blitzed, but you know sometimes. That's when the real truth comes out right, yeah! She didn't hold anything back. So you get into butchery I started retail retail. How long do you do and what's the difference between what you're doing now in retail like so big? How much different is that a lot I I? Think it's a lot different. Because different customer base different process. You know it's like you're going from setting up a case of meat out of a box. Box that literally you're just like denuding or trimming fat and being able to make it presentable putting it in a case. You know it's got good. Yeah, you gotTa Make It. Look good, and then from what we're doing now now it's speed being able to debone stuff because you're not when you're working with box, steph. You're not deboning the whole lot Yeah just nice skills in general or a lot different. You're having to use different positions. You're using a lot more leverage on gravity for a lot of things. seeming just cuts. You're working with are a lot different that you don't see in a retail space. What's the most underrated cut of beef that people don't usually buy or think about, but is actually awesome man you. You you've you've people who cut me you guys are the ones who noticed I know, and it's crazy. Okay, so we were talking this off air right? about the difference between the city market I wanNA say and the rural market. Yep is the best way to put it right because you come out to my shop and and like a hanger steak is. Why would you ever eat that gross? You know what's a hanger state like so for me. The hanger steak is a diaphragm muscle. Okay, it's it's a singular muscle that literally hangs inside the cow, and it helps breath right. It's part of your skirt. The skirt steaks and stuff but it's. It's going to be one of the beefier cuts anything on the inside. Going to be have a lot. I won't beefier flavor, so you got your hangar your skirt. Maybe even your flap flank. because. They're kind of more on the interior side, and there's not a whole lot in between the going to like Carne Asada. Yeah, yeah, so your skirt, steak or flap back. It's called a vet is isn't there a lot of stuff that is sold like in the regular grocery store? That's called Carne Asada is. Is, just carney. It's just it's just a style of thin. Cut Me as is like you come, get Carney Asada for us. It's like depending on how you want it. You could get it out of top round. You could get it a chuck. You get rid by so it just depends on WHO's cutting recently? I just cooked on grilled a London Broil. And way better grilled than the old school way of doing it, which always tense overcooked. Of with the broiler on. Grill over charcoal. I've never done that way better never done that. I needed to do that. And I was skeptical, but you know. Read Online? Okay, this person says do it so I, did it. It was awesome, but it really helped me tastes the different flavor of the London Broil. Yeah, that was another cut. That's like at Scott Way more. It's a little bit more of a almost the gamy floor, just and the beefy to be honest with the London Broil the London Broil is actually just a style of cooking and. I don't know, was it? Was it a top around? Yeah, okay, cool 'cause! There's some some places marketed a little bit different like said you know yeah that new. I love cooking is synonymous with that, but. You could do the same thing with like when I was younger. A London Broil for me was flank steak. right like I don't know that's just what my mom did. Yeah, and I didn't know any different until I started cutting meat. Yeah, you know, and it's just like it's in its regional. It's how you grow up, and and if you're not around it, you just you're not exposed to it. You just don't know and it's. It's not your fault. It's just how it is. It's everyone treats cuts differently. a London Broil. It's like when I was working in the retail shop at bill. The butcher rarely sold London broil rarely. Would even someone come in and ask for a London broil because? Like we would take that top, Brown or bottom round even and we will use them for Jerky, or Stew, meat or hamburger. but like we just I don't know it was really weird. We just never but up north. We sell them all time. Yeah, all the time. And then it's like with the going back to steak, flank, steak or the hanger, the skirt Babbitt What's another one Kuu Lot? which is a cap of the top Sirloin like in the city? You've got people wanting those like crazy. And then you come up north that goes into grind right like I had I had a friend of mine. Come up and cut with us, and she worked Her name's Alice she works down in. Mercer Island, but she's moved down to Portland, but she came up and cut with us in her favorite cut is a flap, steak or Bavet. She's cleaning up all nice. I have her making it in Stu me and stuff and she's like really no one actually wants us as the steak and like it's not on our cutting card, and Nope, so really yeah, so we always turn it into Dumi. It's great for STU. Yeah, then the one time that we got a notice to me. I looked at it. She was cleaning up I was like here. There's no stew meat. Like you won't see what we do took maniacal, wet, wet, wet, wet, three pieces, clean off a little bit of fattening through it in the lager. She's like you gotta be kidding me. You are breaking my heart rate. I almost saw a tear. because. He's in the Lug. Or what does that mean goes to grind goes a grind hamburger. Yeah, the hanger steak. Same Thing Yup goes to grind skirt. Steak goes to grind, and she seeing this right because she markets all these cuts all the time, and people just like she can't keep them in her case long enough, really yeah, and then I'm throwing it into grind, and she's just like her. Yeah I can see your heartbreaking. Why are you so passionate about food? Think in all honesty. Because my mom cooked of the living out of it when I was a kid. Like my vegetables I. I will almost eat them raw opposed to cook like it's just barely blanched when I cook it. And and Mike, they say perfect in some restaurants is like you can go to your carrot or your asparagus, and you should be able to cut it with a fork. Right it shouldn't fall like literally it shouldn't smash, but you should be able to kind of have a little bit of force, but be able to cut it with a fork Yep. That's almost to cook for me. You know like I just liked it. Just just barely cooked. Because my mom would, she would take a cannon cooked beans and boil them. And so that. I drove passion to like. There's a different way to do this I guess because that's the only thing I can come up with from looking back and trying to just reflect on on how I got here, right? Because I do that quite often to just kinda. Give myself check points and. See. How I'm doing and and. Yeah, just a lot of what I come back to my wife that same way my wife works in food. Kinda now, but not really because of COVID. What was she doing? She was working at Daniel's Broiler Bellevue serving servants stakes. They cut back because. They haven't been open sense, so they laid off will know they're still all. They're all well. Yeah, yeah, because they're all on unemployment, right? But. They actually start back up tomorrow. My wife actually got her shift back on Sunday so yeah Cova has really done a lot to the food world. Man, it's changed our out. It's the way we do business like. I said at the beginning like we're slammed. We are so busy. It's like fall. It's busier than fall right now like it is. We are doing so much beef pork and people are wanting to fill their freezers more than ever before Zenit. They WanNa Staka. Or is it because they're home and cooking more? That could be at two or they don't trust the food system. They don't trust what's going on like. You know that your podcast you did with cameras. He had A. he has a lot of great things to say about our food system, and what we do here in Washington you know like we live in one of the best food states in the world like it just hands down like our climate everything that's changing a little bit, but in in in the passion that that our farmers and the people producing the food have is is you know can't say it's. It's the best because I haven't been other places, but. All I know is that people that come here are just surprised at just blown away by the products that were able to put out you know, and it's cool because the different. Temperature climates that we get all over the state from the San, Juan Islands to wear at now in Everett to up to Stan. Would up where you're at Linden all the way over to the desert when you go to ellensburg farther over to sunnyside Walla Walla like you know. It's like you got potatoes up north. You got potatoes out east. You got wine. Grapes up. North got wine grapes out east, and it's just like. Are you kidding me right now? You know and then not only that and then you've got all this cider apples and Cherries season is just like more more more more. Say What what don't we have here other than like tropical fruit? I'm trying to what else we don't grow in Washington. State and grow amazingly well and. Coffee, BEANS Coffee beans we grow coffee beans here. We do I. Don't know no I haven't. I haven't seen that, you say what don't we grow? Maybe that's someone's going to do it. It can be done I someone trying to do it. And Wyoming really yeah or Wisconsin wanted to a you just open a whole new can of worms. I'm going to have to Google this now. I'll send you links. Links, because that's just. I'm always researching. I'm always looking to like I said to do something better. Someone who's doing it better. What do you think the people buying food at the store or at a restaurant or wherever need to know about whether food is coming from and like you're talking about how else we are here in. Ask questions don't just assume that the person serving you handing your food knows what they're actually doing. Because to be honest, some people just don't like they just don't educate themselves on it. Yeah, they could be serving. Serving it to you, but that's just their job like you as a consumer. If you care about your food, you should do the research. You shouldn't just act like you care about it or You know just yeah, just asks. Do the research. Crow it yourself? You know it's it's it's not. It's not hard, but it's not easy. Yeah, right, right you just have to put in. The time is all it takes. Time a little bit of research and grow your own food. It's huge and Noah farmer. That's another one is not even if you can't grow your own food, no farmer everyone should know a farmer or have a farmer like the have a mechanic or a dentist or doctor because in the end. That is really what's going to make you healthy. It's it's not it's not going to the doctor and to to have them. Tell you you know you're. You're having issues because you're eating too much sugar. On Canyon I. Well, you know it's like. I have that issue I probably if I go the doctor, they're gonNA. Tell me I. You know I'm probably close diabetes, but it's like 'cause I. I, can't he? But at the same time I know what do I should not eat it as much, but at the same time it's kind of tough sometimes when wife makes a bunch of brownies. And put salt in powdered sugar problem them. And then you got your five year old being like damn, these are so good. We just have a Brownie with me. Trying you okay. What about the there are a lot of trends and fads out there? A lot of people, a lot of a lot of things that people are really worried about with their food. Yeah, those things accurate generally that people worry about or are they kind of I in my experience, at least people are not worried about maybe things that they should be and that all obsession super scared about things that aren't actually bad at all correct. Yeah, no, as I've been your experience knowing Kinda. The back end of the food system. Yeah, yeah, and again it just goes back to edging. Edging Educating Yourself as a consumer, you know it's and this goes when I was working at the retail shop in Woodinville. I was blown away with how much the consumers knew about the product that I was selling compared to even some of the people that I worked with that because they didn't know. And literally I had customers tell them more about the meat. That's in the box then what they knew and and for me it was a real eye-opener to be like I need to know more. You know if I'm selling and I'm talking to someone I. Don't WanNa just. If I'M GONNA, I'm GonNa tell you the truth, it's just it's the way I I've always been. You know I try to be as honest as transparent as possible and and I try to pass it on to my daughter. And so when I just I just tell people educate themselves and I'll do whatever I can't help. Put them in the right position to do that. All answer all the questions, but just kind of looking them up talking to the people raising it. Looking into the people that are processing look into those practices. Looking to where it's from. What's a carbon footprint? A lot of different variables and it depends on what you're passionate about and what? You. Want your in gold it'd be. With with your food in your health, because in the end. That's what it is is your food. Is Your Health General? So the healthier you know and you could say yeah I- healthy, but at the same time it's you know it's. It's all in perspective. You know my wife says we eat really healthy and I'm like. You could eat healthier. She's going to scoff. I mean when she hears this. But at the same time you know it's like we grow a lot of. We grow a good amount of food at our house. We don't have a big pot or anything. But it's like the experience that we get or I get when I can wash my daughter. Come out to the yard. PULL CARROT OUT, or we've been strawberries like crazy like handfuls handfuls a day. And and just that experience is like having her like to a white strawberry and the bidder sourness at has compared to just like one. That's like too far. Right words like fermented were your. That's alcohol. You know, but it looked awesome. Yeah, and so, but it's like being able to experience. That and I'm like to be honest when I was five I didn't experience that. You know so it's I. Don't know it's just bring those food experiences and just. Trying to connect with your food as best as possible, it's like yeah, it's hard to do in the grocery store and everything, but it's convenience. I totally understand convenience shop on the outside of the aisles. Shop in the middle, and you're just to kind of go down. Go down a road that is not the best, but it's not going to kill you. I don't think yet. I. You know I can go off on tangents. Do people need to be worried about their food like living here in Washington state again there again. If you're getting stuff from our state now, not really because. People are worried about that. People are worried about the food and again do your research because the restrictions and guidelines that we have that we have to follow like when we're processing animals like the USDA is really strict. Right like they have. We have a lot of strict rules that we have to follow to make the the meat that we're producing wholesome, and you know safe for people to eat, and and yeah there are bad actors out there and and and people that try to fake the funk, but it's again if You care and there's a reason why these guidelines are in place. You know being able to find people that are transparent. Wanting to show if they hide things, I wouldn't trust them so much. You can't see what's going on. Tough for me to trust you on. That's my thing with food. That's grown farther away and especially in a different country or truck. Yeah, totally. How do I know totally? And you don't know. Enforce exactly like you go in goes to grocery store and box me. It's like you know especially. Yeah, it's it's amazing. What food and food programs can do for the quality of your animals? You know I Buddy over ELLENSBURG cuyler US starting up his business. It's Pacific pm. WBZ's He's got this cool feed program and I haven't got to try beef yet I'm really anxious because he's talked to me, but he does. He's his program is he's using spent? I believe it spent grains from Ironhorse brewery. Kyw over there and he's got this think. Okay might mess this up. Sorry cuyler. Chaff or something it's it's like Duh like like loose. Hey, that they mix in a specific variety I, think and then He's got this other waste product it's. Believes from a bakery. That he that he in with it, and and and he's got this. It's it's all formulated right like. And so then they mix it, and what he says is like the fat is like soft, and how the Hell is he describing? It was almost I. would the way he's describing almost kind of WAG. You 'cause like it's got this soft saturated. Just melt really really quick. And and so for beef doesn't happen very often. Right like it all depends, but sometimes you see it and it's just gross. But sometimes you see it and you're like. Wow, that's really interesting because some. All fat on every beef is different. You know, and so when you get saturated stuff it's it's easier to cut. But sometimes you're just like touching it and you're just like. Wow, this liquid ready. How does that happen through gloves? You know it's just like. How can that clogged arteries? I don't know. Well and it sounds like the scientists evolving on that with with fats to used to be oh, fats are what's clogging your arteries and cholesterol and stuff. Yeah, now they're saying no, it's actually the cholesterol your body produces and had actually is a response to potential eating too much carbs, which told us to eat for a long time. Yeah, and other like no actually fat is maybe not the terrible thing used to tell us that was and. And, so yes, Oh, it's like I've been so busy, but it's I wanna try this beef, and not only that it's from my hometown, and it's a friend of mine, so it's so cool you know I'm meeting friends from I'm getting relationships with all different types of farmers from different backgrounds like yet my buddy cuyler. He knows he knows cameras. He is good friends with him. Who you did on your podcast and then it's like got. small-farm friends that are that are moved from like snohomish down to orbiting, and they're having an everybody. Everybody is having issues getting their animal's processed one hundred percent like whether it be their pigs, lambs beef. So what's the issue? Everyone's busy man just not enough. Now, assessors, you guys. They're Adele Fox to do it, not just processors meat cutters in general doing what I'm doing, and it's not because. It's because hard work with nylon. Pay In the end you know it's. Like, when we work ten hours a day, ten plus twelve and you know what was I golf? My uncle yesterday and he's and I was telling him like all I was a machine cannock. That's not that bad. You're preaching acquire and Mike. Yeah I. Get it, but. You you wake up in your hands are numb and you can't. Button your shirt in the morning. Like and then and then drive to work, and your hands go again. And then when you get on the block, you're starting to cut. You could barely grab a piece of meat with your left hand because Numb, and you can't grip your knife because Numb, and then you have to just shake it off just from using your hands so much all day all day. Flip in! Poland, terron grabbing. You know it's like some I. Feel really good, because I've had time off, but you know it's going to be nice to go back to work on Monday being gone a week. So, but yeah, it's my back. My arms like I feel good now, but last week. Man I was. I body was in bad shape could barely been over never thought of that that being a butcher would be that hard on your body, but it makes sense and I'm standing in one spot for like nine hours like I can feel my ass disappearing. Right yeah, like and then. My hamstrings just so tight, and I've just been trying to stretch them all week long and and you know I got a change shoes like a maybe twice a day once a day, I have a pair of boots and I wear. My roomie is and just go back and forth Yup because you know I gotTa Change My my feeder important. Yeah, so I learned that affects your back to yeah, and I learned that being in restaurant work in sixteen hours. You know it's it's different. 'cause I had I had different shoes on. Then you know a more of an boot now. Kitchen shoes comfortable. Yeah, but at the same time we work with hoses and water all the time. I don't feel like being wet at work. That sucks because it's cold Yep. Sure like yeah. We're out here in eighty degrees, but we're going GONNA cut at forty. Go in the cooler and it's thirty. Twenty Five I. WanNa Freezers Negative Fifteen. So I'm usually in a Hoodie and a button of some sort. Well. Thank you for sharing your story. No problem like all steps that I wouldn't have expected. But as you explain all of it, make sense, journeys this, you know. Yeah, for sure it's Yeah, it's not gonNA stop man. It's just gonNA. Keep going getting better evolving meeting more farmers doing more every day. you know I'm looking always looking for the next step. New Projects yeah. Stay in this meet world awesome. Thank you so much. Thank you appreciate it. This is the real food real people podcasts. These are the stories of the people who grow your food. After that conversation, I really want to try that old school way of curing, Bacon that he described earlier on I should go back and actually write down the steps that he explained and see if I can make it happen. What a fun conversation with Bobby! And a guy that's just really passionate was such a broad perspective of our food system, and what's good and what's bad out? There I have so much fun talking with the people that we encounter here on the podcast. Please support us just by following us on social media, facebook, twitter and instagram at R. F. R.. P. Underscore podcast. Check it out, also go to our website. If you haven't already real food, real people dot org and feel free to email me anytime. Dylan at real food. Real people dot org. The real food real people. PODCAST is sponsored in part by save family farming. Giving, voice to Washington's farm, families find them online at safe family, farming dot org, and by dairy farmers of Washington supporting Washington dairy farmers, connecting consumers to agriculture and inspiring, the desire for local dairy. Find out more at Wat dairy. Dot Org.

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