Latest / GO TEXAN THE Truly Significant / GO TEXAN Truly Significant Texans celebrates the Texas Wine Industry with Variety of Professionals

Transcript

GO TEXAN Truly Significant Texans celebrates the Texas Wine Industry with Variety of Professionals · GO TEXAN THE Truly Significant

• 0:01
  Speaker 1: HoTT in Texas, found across the sea.
• 0:05
  Speaker 2: Fright.
• 0:06
  Speaker 3: It's how we looked kid risk.
• 0:08
  Speaker 4: It is honesty, boots, it's what.
• 0:11
  Speaker 5: We're wearing horses.
• 0:13
  Speaker 2: Yea, we may ride no farm it is soil rewarding
• 0:18
  Speaker 2: branch should we do with ride? And we a sub s.
• 0:25
  Speaker 6: What's left is justna.
• 0:30
  Speaker 2: It's done.
• 0:31
  Speaker 4: What you go say, it's doing true sign.
• 0:40
  Speaker 7: And welcome back to Go Texan Podcast. I'm Rick Tokini.
• 0:45
  Speaker 7: We're here at the truly significant Texan booth for the
• 0:50
  Speaker 7: Texas Department of Agriculture and we are really enjoying our
• 0:54
  Speaker 7: time here at the Texas Wine and Grape grow Association.
• 0:57
  Speaker 7: The following is a variety show as we were here
• 1:00
  Speaker 7: all day and we interviewed some wonderful people. You're going
• 1:05
  Speaker 7: to hear in this particular episode Carol Falkenberry, Regional manager
• 1:12
  Speaker 7: with the Texas Department of Agriculture, Anissa who is in
• 1:16
  Speaker 7: marketing at Uncork, Texas, part of Texas Department of Agriculture,
• 1:21
  Speaker 7: Paige and Michael Kwaliah who are winemakers and great growers.
• 1:26
  Speaker 7: You'll also hear from Standard Coopridge and there'll be two
• 1:28
  Speaker 7: people from there, London Sheffield and Cooper Riley, Ron Resnick
• 1:34
  Speaker 7: is joining us from the truly significant band that provides
• 1:38
  Speaker 7: entertainment throughout the state of Texas at Wineries Great Band,
• 1:43
  Speaker 7: and then Michael Pause who is an olive grower. So
• 1:47
  Speaker 7: we hope that you enjoy this variety of guests and
• 1:50
  Speaker 7: have a great time listening to them, and we appreciate
• 1:53
  Speaker 7: your support of the Go Texan podcast. Enjoy.
• 1:58
  Speaker 8: We're talking to the one and only here, Caroll of
• 2:00
  Speaker 8: all can.
• 2:01
  Speaker 2: Vary tell us what you do with the Department of
• 2:05
  Speaker 2: Agriculture Texas Department Agriculture.
• 2:07
  Speaker 9: Well, I'm a regional bill representative for Texas Department of BAG.
• 2:12
  Speaker 9: I currently cover twenty four counties and help on a
• 2:17
  Speaker 9: team of ten that we cover all two hundred and
• 2:23
  Speaker 9: fifty to something like that Countyes, and so we cover
• 2:28
  Speaker 9: all kinds of events, all kinds of things to promote
• 2:32
  Speaker 9: Texas agriculture and help promote rural Texas and for production
• 2:39
  Speaker 9: agriculture and for those rural communities to stay vibrant, vibrant
• 2:48
  Speaker 9: and promote Texas out to the world.
• 2:53
  Speaker 8: Thank you for your service. I had no idea Carroll,
• 2:56
  Speaker 8: you covered ten of all of our counties.
• 3:00
  Speaker 9: Oh and prior to that, I was in the South
• 3:03
  Speaker 9: Planes and Panhandle where I covered forty four counties. So
• 3:07
  Speaker 9: every region is a little different based on the size
• 3:10
  Speaker 9: and population and that sort of thing. So every day
• 3:13
  Speaker 9: is different, truly, every day is different in our in
• 3:17
  Speaker 9: our line of work, just because you may work from
• 3:22
  Speaker 9: coastal Bend to the Panhandle to you just you work
• 3:28
  Speaker 9: all kinds of different products and commodities.
• 3:31
  Speaker 2: Is there anybody you want to thank today for inspiring
• 3:34
  Speaker 2: you to get into this field of work?
• 3:37
  Speaker 7: Oh?
• 3:37
  Speaker 9: I would say it was because of my upbringing and
• 3:40
  Speaker 9: my parents because we were always in production agriculture.
• 3:46
  Speaker 8: That's it staying in your bones.
• 3:48
  Speaker 10: It stays in your bones.
• 3:50
  Speaker 2: And where where do you live? And how many people
• 3:53
  Speaker 2: work for you?
• 3:55
  Speaker 10: No one works for me.
• 3:56
  Speaker 9: I work for everybody else.
• 3:58
  Speaker 6: Oh man.
• 4:00
  Speaker 2: That is you get the prize for the inverted pyramid,
• 4:06
  Speaker 2: and everybody is at the bottom.
• 4:09
  Speaker 8: At the bottom, you're serving everybody.
• 4:11
  Speaker 9: We do I do, I do it. I truly enjoy it.
• 4:14
  Speaker 9: I love putting people to people. I love networking and
• 4:17
  Speaker 9: connecting dots, and I love visiting with people looking for
• 4:22
  Speaker 9: a need because it's unbearable how my travels go that
• 4:26
  Speaker 9: I connect a dots and I feel like God just
• 4:30
  Speaker 9: puts me where we need to be put.
• 4:33
  Speaker 8: Amen.
• 4:34
  Speaker 2: One other question they were everyone was just talking in
• 4:38
  Speaker 2: the trends room about why we should be bullish on
• 4:41
  Speaker 2: the Texas wine industry. Why do you think we should
• 4:43
  Speaker 2: be bullish on a very positive future?
• 4:46
  Speaker 5: Oh?
• 4:46
  Speaker 9: I think we are the best kept secret. This particular
• 4:51
  Speaker 9: industry continues to be the best kept secret that we
• 4:55
  Speaker 9: just can't get it busted out there enough. And I
• 5:00
  Speaker 9: just am amazed how it's still You go to so
• 5:04
  Speaker 9: many nice restaurants in the state and they don't have
• 5:10
  Speaker 9: or they don't have enough variety of Texas wines because
• 5:16
  Speaker 9: they're they're beautiful, They're they're they're they're absolutely beautiful.
• 5:20
  Speaker 2: They are and d that's that's the big opportunity. Carla
• 5:24
  Speaker 2: is back our producer, would you cut up? Caroll covers
• 5:28
  Speaker 2: ten percent of the state of Texas, which is larger
• 5:31
  Speaker 2: than most states.
• 5:32
  Speaker 8: In my opinion, as we would say, beats the crap
• 5:35
  Speaker 8: out of Rhode Island.
• 5:38
  Speaker 2: You are an instant friend and you're a sister of Carla.
• 5:43
  Speaker 8: I already heard that. We guess are crazy. Okay, okay,
• 5:46
  Speaker 8: so we'll be.
• 5:47
  Speaker 2: Back back at the Texas Wine and great grocery association
• 5:55
  Speaker 2: and my new friends.
• 6:03
  Speaker 8: Would you just.
• 6:05
  Speaker 2: Tell me what your dream is and then I'll leave
• 6:07
  Speaker 2: you alone and you can go back to your booth.
• 6:10
  Speaker 2: Tell me what the dream is with what you're talking
• 6:12
  Speaker 2: about with horses.
• 6:13
  Speaker 4: Oh, so the dream is is to open a place
• 6:19
  Speaker 4: that's welcoming of everyone, but especially those with disabilities to
• 6:24
  Speaker 4: come and experience life and agriculture.
• 6:28
  Speaker 8: Wow, what inspired that?
• 6:31
  Speaker 4: It was my summers growing up on our family farm
• 6:34
  Speaker 4: with my grandparents who really instilled this love of agriculture
• 6:38
  Speaker 4: inside of me.
• 6:41
  Speaker 8: Are what are their names?
• 6:43
  Speaker 5: So?
• 6:44
  Speaker 11: Unfortunately my grandfather's passed, but his name was also Silva.
• 6:48
  Speaker 11: And then my grandmother is Anita Silva and.
• 6:50
  Speaker 8: She's still here.
• 6:51
  Speaker 11: She's still here.
• 6:52
  Speaker 8: How young is she?
• 6:54
  Speaker 11: She is in her eighties early eighties.
• 6:57
  Speaker 2: Fantastic A good sign for you, Yes, hopefully.
• 7:04
  Speaker 8: Thank you for coming back.
• 7:05
  Speaker 2: And you want to say anything about where people can
• 7:08
  Speaker 2: go for Uncork Texas to find out more information?
• 7:11
  Speaker 11: For sure?
• 7:11
  Speaker 4: Yeah, people can go to www dot Mcork Texas Wines
• 7:15
  Speaker 4: dot com to find out more about what we're doing.
• 7:19
  Speaker 8: Excellent, have a great show.
• 7:20
  Speaker 11: Thank you, good to meet you.
• 7:22
  Speaker 8: Good meeting you make those acres count.
• 7:24
  Speaker 11: I will thank you.
• 7:25
  Speaker 2: Okay, and we're back at the Texas Line and Grape
• 7:33
  Speaker 2: Growth Association.
• 7:36
  Speaker 8: These two fine people just walked in the booth. I
• 7:38
  Speaker 8: just met them. So tell me. Tell me your name
• 7:41
  Speaker 8: and what you do.
• 7:42
  Speaker 12: My name is Page Qualia and I currently work for
• 7:45
  Speaker 12: Barz Winery in Canyon, Texas.
• 7:48
  Speaker 8: What a beautiful part of the states.
• 7:50
  Speaker 13: I'm Michael Kaulia and I'm with Valberty Winery in Delrio, Texas.
• 7:54
  Speaker 2: Oh my gosh, del Rio, sir, Oh wow? How close
• 7:58
  Speaker 2: is that to Careza Springs?
• 8:00
  Speaker 8: I would say hour in forty five minutes?
• 8:02
  Speaker 10: Okay, a little north.
• 8:04
  Speaker 8: Yeah, we're north north of KARISI yeah, that's where my
• 8:07
  Speaker 8: dad was raised. Okay. Uvaldi is how close to seventy
• 8:12
  Speaker 8: five miles? Okay, due east of Gorio.
• 8:17
  Speaker 2: When we were growing up, the roads around Karizon Uvaldi
• 8:22
  Speaker 2: were terrible, and then Dolph Briscoe became governor and then
• 8:26
  Speaker 2: they were paved in gold.
• 8:30
  Speaker 8: Tell me about your operation, your enterprise.
• 8:32
  Speaker 12: So I grew up working for my dad, basically at
• 8:35
  Speaker 12: Valberty Winery, and then I just graduated college at WT
• 8:39
  Speaker 12: I was a plant science major, and then after I
• 8:41
  Speaker 12: graduated in December, I started working at Barzi and Canyon.
• 8:45
  Speaker 2: Oh my gosh, how proud are you? Very proud?
• 8:49
  Speaker 10: Is it?
• 8:49
  Speaker 2: I've been trying to convince my daughters to take over
• 8:52
  Speaker 2: our enterprise.
• 8:55
  Speaker 8: Go away.
• 8:59
  Speaker 2: You must have something must have happened that you wanted
• 9:02
  Speaker 2: to go into plant science, because that's very specific.
• 9:05
  Speaker 8: Yes, what was that moment where the light bulb went on?
• 9:09
  Speaker 12: Well, honestly, when I started college, I had no idea
• 9:12
  Speaker 12: what I wanted to do. So I started out as
• 9:14
  Speaker 12: an ad communications major, and then about halfway through I
• 9:18
  Speaker 12: realized that I wanted to eventually go back and the
• 9:21
  Speaker 12: vineyard was always my favorite part about working in the winery,
• 9:24
  Speaker 12: and so I was like, well, I'll just do horticulture
• 9:26
  Speaker 12: because it's what I love the most. And I learned
• 9:28
  Speaker 12: a lot and it's been like super beneficial, and so
• 9:32
  Speaker 12: that's what kind of got me there.
• 9:34
  Speaker 8: Excellent, Yes, excellent, all right.
• 9:37
  Speaker 2: So I was in one of the rooms earlier and
• 9:39
  Speaker 2: they asked a question of why are you bullish about
• 9:43
  Speaker 2: the wine industry in Texas in particular?
• 9:46
  Speaker 10: What made you?
• 9:48
  Speaker 12: I think I think growing up in it had a
• 9:50
  Speaker 12: lot to do with mine. I think there's a lot
• 9:52
  Speaker 12: of family history with how I got into it. But
• 9:56
  Speaker 12: I think everywhere I've gone ever since I was little.
• 9:58
  Speaker 12: Everyone's so passionate about it, and they' a deep, like
• 10:00
  Speaker 12: strong love for the Texas wine industry. And I think
• 10:03
  Speaker 12: you can't help but join want to join that passion.
• 10:08
  Speaker 13: And I think over the years it's it's like in anything,
• 10:13
  Speaker 13: there's peaks and valleys. We're kind of going through some
• 10:16
  Speaker 13: of that stuff. Now there's always going to be a downturn.
• 10:21
  Speaker 13: We will get to an upturn, hopefully sooner than later.
• 10:25
  Speaker 13: But yeah, Texas Wine industry uh strong, strong at heart.
• 10:30
  Speaker 8: And a good group of people. It really is.
• 10:35
  Speaker 2: The part that I didn't understand was about the strength
• 10:39
  Speaker 2: of the association and also the length of time that
• 10:43
  Speaker 2: viticulture has been around in the state of Texas.
• 10:45
  Speaker 8: And I was raised in.
• 10:47
  Speaker 2: Sherman and even when I was growing up in the sixties,
• 10:51
  Speaker 2: they had viticulture starting at Grayson County Junior College.
• 10:55
  Speaker 8: Yes, and so people were dabbling in it.
• 10:59
  Speaker 5: Right.
• 10:59
  Speaker 8: Are the dabblers the ones that apply for a g permit?
• 11:05
  Speaker 13: I think there's a there's a mix of book.
• 11:09
  Speaker 10: I think you see a lot of dabblers.
• 11:11
  Speaker 13: You see a lot of people that are truly passionate
• 11:14
  Speaker 13: and just you know, want to be in the industry,
• 11:18
  Speaker 13: but it takes dabblers to get everything started, I guess
• 11:22
  Speaker 13: you could say, but I think there's a healthy mix.
• 11:26
  Speaker 2: Yeah, I'm I'm glad to see next generation you getting
• 11:31
  Speaker 2: into it, and I was. I was looking around the
• 11:33
  Speaker 2: room to see if there was there were younger people, and.
• 11:40
  Speaker 8: I'm older than you.
• 11:41
  Speaker 2: So I'm going to say a few words and then
• 11:43
  Speaker 2: you can respond to them. I think when when you're
• 11:47
  Speaker 2: in a career for a long time, you need an
• 11:50
  Speaker 2: injection of youth and new thoughts.
• 11:53
  Speaker 10: Absolutely, and there's.
• 11:54
  Speaker 8: Something about you you think differently.
• 11:58
  Speaker 2: How would you describe your generation in the wine industry
• 12:01
  Speaker 2: and why you're different.
• 12:03
  Speaker 11: Oh gosh, that's a tough that's a tough question.
• 12:06
  Speaker 8: I think it's I don't know.
• 12:09
  Speaker 12: I think we just have a different They were talking
• 12:10
  Speaker 12: about that in the room earlier, but I think we
• 12:12
  Speaker 12: genuinely do just have a different outlook on wine. I
• 12:15
  Speaker 12: think it's just I think marketing and like building, finding
• 12:20
  Speaker 12: a way to build a relationship with the younger generation,
• 12:22
  Speaker 12: like we do have the older generation. But I think
• 12:25
  Speaker 12: it's trial and error and figuring out how we can
• 12:27
  Speaker 12: connect with people like me in my age group.
• 12:31
  Speaker 2: I think Is it from your perspective that your daughter's
• 12:37
  Speaker 2: generation is about purpose, passion and profit or did I
• 12:42
  Speaker 2: get those three p's in the incorrect order.
• 12:46
  Speaker 13: No, I think that I think you're correct on that
• 12:49
  Speaker 13: this younger generation there's maybe a lot more choices out
• 12:57
  Speaker 13: out there. So it's it's it's gonna be up to
• 13:03
  Speaker 13: this generation coming up. How to how to connect with
• 13:06
  Speaker 13: with this younger generation. I've heard and recently, you know,
• 13:14
  Speaker 13: we've we've got a generation uh that is kind of
• 13:17
  Speaker 13: not aging out, but a lot of wine drinkers are
• 13:22
  Speaker 13: getting older and and so everything is kind of shifting
• 13:25
  Speaker 13: a little bit, and we're I don't think it's gonna
• 13:29
  Speaker 13: be tough, but we've got to figure out a way
• 13:31
  Speaker 13: to connect with this next generation coming up, for sure.
• 13:34
  Speaker 2: Yeah, I think such a I wonder if you could
• 13:37
  Speaker 2: both comment on the importance of community relatives to wine,
• 13:44
  Speaker 2: given that I've always thought that drinking wine was about
• 13:48
  Speaker 2: being together and belonging, and so the wine to us,
• 13:54
  Speaker 2: especially being a French Texan, it belongs at every meal.
• 13:59
  Speaker 2: And when you've probably have both been to France, you
• 14:02
  Speaker 2: eat cheese.
• 14:04
  Speaker 8: Before and after the meal, you drink wine.
• 14:07
  Speaker 2: You don't think you are you're generally the French are
• 14:11
  Speaker 2: thin as rails because they're eating the best food, organic food.
• 14:16
  Speaker 8: So what does that mean? Does wine equal belonging in community?
• 14:22
  Speaker 12: I think, and honestly, I think in my generation it
• 14:24
  Speaker 12: maybe has lost that. I don't know if that makes sense.
• 14:28
  Speaker 12: When we gather at my age, it's not around like
• 14:31
  Speaker 12: a bottle of wine. That's not part of our experience anymore.
• 14:34
  Speaker 12: But I definitely think there's a way that, like we
• 14:36
  Speaker 12: can connect with people my age and stuff and bring
• 14:39
  Speaker 12: that back. But I do think it has lost that touch.
• 14:43
  Speaker 11: I can just to a certain degree a little bit.
• 14:46
  Speaker 8: Why I don't I don't know.
• 14:49
  Speaker 10: If it's.
• 14:51
  Speaker 8: Just maybe more choices trends, I don't know.
• 14:56
  Speaker 12: I think the economy plays a large part in it
• 14:58
  Speaker 12: as well. Like wines and it's not the cheapest option,
• 15:01
  Speaker 12: and I think a lot of people my age go
• 15:03
  Speaker 12: for what's cheapest, and that's I think that plays a
• 15:07
  Speaker 12: large role in it as well.
• 15:09
  Speaker 8: Has the push to hydrate.
• 15:12
  Speaker 2: Made a had an impact because I go to my
• 15:15
  Speaker 2: doctor goes drink I drink.
• 15:18
  Speaker 8: Wine, Yes, I will, I go well how much he goes?
• 15:21
  Speaker 11: Well?
• 15:22
  Speaker 8: Gallant? All right? Do you understand ladders?
• 15:30
  Speaker 10: That is funny.
• 15:31
  Speaker 8: So I'm wondering if that's been on the all seriousness?
• 15:35
  Speaker 2: Is that hydration push and has that had some impact
• 15:40
  Speaker 2: where people quench their thirst with water?
• 15:42
  Speaker 8: First? I could see that.
• 15:46
  Speaker 13: Yeah, you know, ten fifteen years ago, drink water, drink
• 15:51
  Speaker 13: water was not I didn't hear that very often. But no,
• 15:55
  Speaker 13: in these days, yes, my parents with you know, with
• 15:59
  Speaker 13: every audience hydration. I mean, I don't know, but you
• 16:03
  Speaker 13: can also say waters for bathing, for drinking.
• 16:10
  Speaker 8: I love that spoken. Are you sure you're not French?
• 16:16
  Speaker 8: It's so great. That's beautiful.
• 16:18
  Speaker 2: Okay, final word for both of you, what is your
• 16:23
  Speaker 2: favorite wine and wine?
• 16:28
  Speaker 11: I'll let you go first.
• 16:32
  Speaker 13: I guess my favorite would be Sanchos, a young fruit forward,
• 16:37
  Speaker 13: very easy drinking. To me, it's just an everyday, nice,
• 16:44
  Speaker 13: good red wine. Personally, that's my go to.
• 16:49
  Speaker 8: Mm hmmm mmm.
• 16:51
  Speaker 12: I guess my favorite would probably be port like just
• 16:55
  Speaker 12: a dessert wine that you just have like a Yes,
• 16:58
  Speaker 12: I do, I like worst.
• 17:00
  Speaker 8: I'm surprised. That is great. Okay, thank you both so much.
• 17:07
  Speaker 11: Perfect.
• 17:09
  Speaker 2: We're back at the Texas One in Great Grows Association
• 17:13
  Speaker 2: and walking into booth is London Sheffield and Cooper Riley
• 17:18
  Speaker 2: from Standard Coopridge.
• 17:21
  Speaker 8: Okay, tell us about where you're from originally.
• 17:24
  Speaker 10: I'm from Blanco, Texas.
• 17:26
  Speaker 14: Blanco Texas, Wow, and London, and I am actually born
• 17:31
  Speaker 14: and raised here in San Marcts.
• 17:33
  Speaker 8: Oh my god.
• 17:34
  Speaker 14: Yeah, I got to drive the blanket today to the
• 17:36
  Speaker 14: cow Bridge and then come back here in.
• 17:39
  Speaker 2: So how'd you guys get into this business?
• 17:43
  Speaker 5: Well, my mom sent me the job and I just
• 17:46
  Speaker 5: applied for it. So it actually opened up right in
• 17:49
  Speaker 5: my back door. I mean, it's it's right there in Blanco, Texas.
• 17:52
  Speaker 8: How about that?
• 17:53
  Speaker 14: And you well, the owner, Greg actually used to know him,
• 17:57
  Speaker 14: and so we heard about him getting this going, and
• 18:00
  Speaker 14: so it sounded like a very exciting opportunity to get
• 18:03
  Speaker 14: to go check it out. And so looking into it
• 18:05
  Speaker 14: and learning a little bit more about it, I saw
• 18:07
  Speaker 14: as an opportunity that can't pass up because it's a
• 18:10
  Speaker 14: very very interesting opportunity to get into very unique.
• 18:15
  Speaker 2: This is an ancient craft. Yes, tell me about what
• 18:20
  Speaker 2: you have drawn from your experience.
• 18:24
  Speaker 8: Thus far and speak closely into there. I want to
• 18:27
  Speaker 8: make sure you get.
• 18:27
  Speaker 5: That drawn from our experience. It's just there's a bunch
• 18:32
  Speaker 5: of it takes a very very key attention to detail.
• 18:38
  Speaker 5: I mean, everything has to be perfect otherwise you're going
• 18:40
  Speaker 5: to be leaking like crazy. Customers are going to be
• 18:42
  Speaker 5: losing product and then they're gonna be yelling at you
• 18:45
  Speaker 5: and that and want refund. So I mean, it's just
• 18:47
  Speaker 5: it's you got to pay attention to every little thing.
• 18:50
  Speaker 5: Because if those barrels they're not tight together, those boards
• 18:53
  Speaker 5: aren't tight, that head isn't on right, you're losing product
• 18:56
  Speaker 5: and that is not at all we're doing. We know
• 18:59
  Speaker 5: a lot of competitors that we have do that. They'll
• 19:01
  Speaker 5: sell you a little half half made barrel ours. We
• 19:04
  Speaker 5: guarantee it not to leak. We guarantee you're not gonna
• 19:07
  Speaker 5: lose as much product and you're gonna end up making
• 19:10
  Speaker 5: more Moneyandy goopbridge best.
• 19:13
  Speaker 8: A little bit more, how about you?
• 19:16
  Speaker 14: Okay, Well, I do want to make sure I'm getting
• 19:18
  Speaker 14: close so I can get in there.
• 19:20
  Speaker 10: Yeah, beautiful voice, you want to hear it?
• 19:23
  Speaker 14: Some would say some would, but I am excited. It
• 19:27
  Speaker 14: is an art form. It is an ancient art form
• 19:29
  Speaker 14: that I am excited to learn the ways. I'm not
• 19:31
  Speaker 14: a good painter, so this is a good alternate route
• 19:34
  Speaker 14: for me to be able to use my hands in
• 19:36
  Speaker 14: a different way to create and craft these barrels. These
• 19:40
  Speaker 14: different types of oaks are going to respond differently to
• 19:43
  Speaker 14: different ways of making them, so each barrel is unique
• 19:47
  Speaker 14: to itself. So that's gonna be very exciting to do,
• 19:50
  Speaker 14: very exciting to build. Like I said, this is the
• 19:54
  Speaker 14: only one in Texas, so it's the only opportunity and
• 19:57
  Speaker 14: way to get your hands on it and get going
• 20:00
  Speaker 14: with it. So to be able to craft the beautiful
• 20:02
  Speaker 14: barrel that doesn't leak is going to become a very
• 20:06
  Speaker 14: beautiful form of art almost to ye.
• 20:10
  Speaker 2: If my dad were here today, he would say, you
• 20:12
  Speaker 2: two are the most important people at the show because
• 20:17
  Speaker 2: you work with wood and you are a part of
• 20:20
  Speaker 2: the finished product called that delicious Texas wine. And he
• 20:24
  Speaker 2: would also say, now tell me what oak you're using
• 20:27
  Speaker 2: and the density of oak and the curve and how
• 20:30
  Speaker 2: you cut it, and then how do you put the
• 20:32
  Speaker 2: metal on? So address those daddy issues, my dad's questions, he.
• 20:37
  Speaker 5: Would have, Yeah, all right, well, I mean we'll use
• 20:41
  Speaker 5: we use Texas oak.
• 20:42
  Speaker 10: Texas oak is going to be our number one.
• 20:44
  Speaker 5: That's our big push because we're a Texas We're here
• 20:46
  Speaker 5: in Texas and we're trying to sell Texas oak to
• 20:49
  Speaker 5: Texas distilleries, Texas wineries so they can make their like
• 20:52
  Speaker 5: a really all Texas products. But we use all types
• 20:57
  Speaker 5: of different oak from the entire United Dates.
• 21:00
  Speaker 10: I mean, we use French oak, we got Hungarian oak.
• 21:03
  Speaker 5: Where we're taking oak over and get it and we'll
• 21:07
  Speaker 5: make a barrel specific to how you want it. How
• 21:09
  Speaker 5: you get that, how you get that curve.
• 21:11
  Speaker 8: You know, you just we.
• 21:12
  Speaker 5: Got all these machines from the nineteen forties and it's
• 21:16
  Speaker 5: just all furniture. It's all furniture making machines. And you know,
• 21:20
  Speaker 5: they used to make them good back in the days.
• 21:21
  Speaker 5: They used to make them the last And so I
• 21:25
  Speaker 5: take these logs, you run it through our little stave
• 21:27
  Speaker 5: mill we got, we cut it, we have them, we
• 21:30
  Speaker 5: quarter them, and then you put them into just a
• 21:33
  Speaker 5: bunch of different rip saws to kind of get them
• 21:35
  Speaker 5: down to size. Then you're gonna sand them, plaine them,
• 21:38
  Speaker 5: and then you put them through shaper machines to get
• 21:41
  Speaker 5: that curve to them. And so it's it's it's a
• 21:44
  Speaker 5: lot like making furniture, really is how I try to
• 21:46
  Speaker 5: describe its.
• 21:47
  Speaker 10: People.
• 21:48
  Speaker 5: It's just a bunch of furniture making machines used for
• 21:52
  Speaker 5: a different purpose. And then the hoops you just there's
• 21:55
  Speaker 5: a big, old, long, heavy machine that we had to
• 21:58
  Speaker 5: get on a crane to get to the second story,
• 22:00
  Speaker 5: and and it you just kind of program it.
• 22:03
  Speaker 10: You run that metal through it, and it makes the
• 22:05
  Speaker 10: hoop for you. It's real nice and easy.
• 22:07
  Speaker 5: It's a it's not a very difficult process to do
• 22:09
  Speaker 5: that part of it.
• 22:11
  Speaker 10: It's it's very.
• 22:12
  Speaker 14: It's very interesting because we have about what like thirty
• 22:16
  Speaker 14: machines in there, something like that, and it takes all
• 22:19
  Speaker 14: thirty machines just to make the one barrel. So it's
• 22:23
  Speaker 14: a very long, distinctive process of everything going through. But
• 22:26
  Speaker 14: it's really cool to see those logs go through the
• 22:29
  Speaker 14: whole assembly line of things with the rings and everything,
• 22:32
  Speaker 14: and then after all of that, one singular barrel comes out.
• 22:36
  Speaker 14: And so that's what part of the r form it is.
• 22:39
  Speaker 15: Yeah, yep, who's responsible for firing up the inside of
• 22:46
  Speaker 15: the barrel to change the ultimate taste of wine?
• 22:52
  Speaker 5: Well, Sandy Cooper's were all we're all hands on deck.
• 22:55
  Speaker 5: We all learned the entire process. So I mean, you
• 22:58
  Speaker 5: we take and roll those barrels on top of these
• 23:02
  Speaker 5: the crescents, and we light a fire under there with
• 23:05
  Speaker 5: with oat or Texas oak, and you just let it
• 23:08
  Speaker 5: burn the old fashioned way. I mean, it's no pro paane,
• 23:11
  Speaker 5: it's it's no natural gas. It is just wood that
• 23:15
  Speaker 5: we have started a fire with and it's burning the
• 23:17
  Speaker 5: inside of your barrel to whatever char level you want.
• 23:20
  Speaker 5: You want to toast, a light toast, a medium toast,
• 23:22
  Speaker 5: you want a heavy char whatever you want, we can
• 23:24
  Speaker 5: do it for you.
• 23:25
  Speaker 2: Do you, guys ever get to taste the wine that
• 23:28
  Speaker 2: comes out from a heavy burned, heavily burned, or just
• 23:33
  Speaker 2: lightly smoked after hours, after hours exactly?
• 23:36
  Speaker 16: You know?
• 23:37
  Speaker 3: Right?
• 23:38
  Speaker 14: So you gotta be you gotta be very specific with
• 23:41
  Speaker 14: what you're putting in the barrels and the level of
• 23:43
  Speaker 14: chart because if you're trying to get that specific flavor profile,
• 23:47
  Speaker 14: you gotta know how long to chart it, what to
• 23:50
  Speaker 14: smell for whenever it is charring, to make sure that happens,
• 23:52
  Speaker 14: because yeah, if you do toast it for even two
• 23:55
  Speaker 14: minutes longer than you're supposed to, you're going to get
• 23:57
  Speaker 14: more of one side of the flavor profile come out.
• 24:00
  Speaker 14: So being very precise with that that process is very important.
• 24:05
  Speaker 10: And that's a.
• 24:05
  Speaker 5: That's another part of the art form is it's it's
• 24:08
  Speaker 5: all by eye. I mean, you kind of gotta learn
• 24:10
  Speaker 5: to get a feel for how long it takes to
• 24:12
  Speaker 5: toast it, how high to build that fire, and you know,
• 24:16
  Speaker 5: as you've been burning and burning for hours, you know,
• 24:19
  Speaker 5: hours of fun hours, that crescents hot, so you don't
• 24:22
  Speaker 5: burn that fire is high and you just let that
• 24:25
  Speaker 5: heat rise and do the toasting and the charm for you.
• 24:27
  Speaker 10: So it's a very touch and feel little art craft.
• 24:33
  Speaker 2: Okay, while I ask Cooper the next question, I want
• 24:35
  Speaker 2: you to be thinking about a song. Okay, gosh that
• 24:39
  Speaker 2: you're gonna sing for us live an original song.
• 24:43
  Speaker 5: Oh, this guy's got pipes, Cooper.
• 24:48
  Speaker 14: I get to make a song about making movies. Oh yeah,
• 24:51
  Speaker 14: I will take a pin. I gotta I gotta.
• 24:54
  Speaker 8: Get it now. What what in the world and you
• 24:58
  Speaker 8: have the name Cooper yep?
• 25:00
  Speaker 2: Is that you just destined for the industry or what's
• 25:08
  Speaker 2: what's the connection that do you feel some morning or
• 25:11
  Speaker 2: other responsibility based on your name?
• 25:14
  Speaker 5: Yeah, I'm kind of a little bit because I grew
• 25:17
  Speaker 5: up in Blanco, Texas. It's just you know, we're still
• 25:20
  Speaker 5: under two thousand population in the city limits of Blanco.
• 25:22
  Speaker 5: We're a little nuhing Poe dunk town, and all of
• 25:25
  Speaker 5: a sudden, here comes this cool bridge, the first and
• 25:28
  Speaker 5: only in Texas, and it's right in my backyard. And
• 25:31
  Speaker 5: so it just kind of seems like a little bit
• 25:35
  Speaker 5: of destiny. They're a little bit of fate to put
• 25:37
  Speaker 5: that on my on my plate. I'm trying to give
• 25:40
  Speaker 5: a longer answer, so he has a second.
• 25:42
  Speaker 8: To do this, Okay.
• 25:45
  Speaker 2: So there is a wide variety of oak that comes
• 25:50
  Speaker 2: out of our stay, and a lot of people are
• 25:56
  Speaker 2: still having using quarter oak for part floors.
• 26:00
  Speaker 10: Yep.
• 26:01
  Speaker 2: And it's almost as if you may be in competition
• 26:05
  Speaker 2: with the flooring industry because.
• 26:09
  Speaker 8: Carpet has gone the way of the Dodo.
• 26:11
  Speaker 2: Burn, Yes, sir, And so how do you get to
• 26:14
  Speaker 2: the best oak that you know is going to create
• 26:18
  Speaker 2: the finest flavor before the other industry.
• 26:24
  Speaker 5: Well, that's when you send someone like London over to
• 26:26
  Speaker 5: the lumberyard and you let him smooth talk a few people,
• 26:30
  Speaker 5: a few of the the few of the people who
• 26:34
  Speaker 5: are in that process, and you get them a little
• 26:36
  Speaker 5: bit more to give you the favorites, the good logs.
• 26:40
  Speaker 5: You got to get in good with your suppliers, and
• 26:42
  Speaker 5: so it's just it's upstream. It's it's being you know,
• 26:47
  Speaker 5: kind of respectful and doing all the things you need
• 26:50
  Speaker 5: to do to create a good rapport with the people
• 26:54
  Speaker 5: who are selling you. The blogs and so a lot
• 26:58
  Speaker 5: of people in this state are very excited about what
• 27:01
  Speaker 5: we're doing, and so hopefully it gets back to that
• 27:05
  Speaker 5: level where even our log supplies are excited about what
• 27:08
  Speaker 5: we're doing, and then they will maybe give us a
• 27:11
  Speaker 5: little bit more priority over the flooring guys. And hey,
• 27:14
  Speaker 5: if this whole barrel thing doesn't work out, we can
• 27:18
  Speaker 5: maybe just start making flooring ourselves.
• 27:19
  Speaker 10: You know, he's really getting into this.
• 27:22
  Speaker 2: Well, you know the wood already, there has to be
• 27:25
  Speaker 2: according to my dad, there has to be an intimacy
• 27:28
  Speaker 2: with wood and know how it works. Send you know
• 27:32
  Speaker 2: the density of it and how to finish it. So
• 27:34
  Speaker 2: you're already there. Okay, you're already in the midst of it.
• 27:38
  Speaker 2: You already are using machinery. So I applaud you for
• 27:42
  Speaker 2: what you're doing. Okay, got about fifteen more seconds before
• 27:45
  Speaker 2: we're gonna put London on the America American idol. Yes,
• 27:52
  Speaker 2: Texas Wine.
• 27:56
  Speaker 8: So while we're doing to anybody you want to thank.
• 28:00
  Speaker 5: Parents, Yeah, I mean, obviously I'd like to, you know,
• 28:04
  Speaker 5: thank my parents. They're the greatest. They gave. They sacrificed
• 28:08
  Speaker 5: a lot for me to be where I'm at today.
• 28:10
  Speaker 5: I like to thank my girlfriend Taylor. She's helped me
• 28:14
  Speaker 5: mature and grow a lot these last few years. And
• 28:17
  Speaker 5: I'll thank my brother for not beating me up too
• 28:20
  Speaker 5: bad as a kid and uh being an inspiration.
• 28:23
  Speaker 3: So I love that, okay, And now debuting on this world.
• 28:29
  Speaker 3: That being on this world, stay y London with his
• 28:34
  Speaker 3: original song slamming out here it is here it is?
• 28:39
  Speaker 8: You guess, I guess?
• 28:40
  Speaker 10: And all right, all right, here it is.
• 28:43
  Speaker 14: I just finished this up. All right, this is my
• 28:46
  Speaker 14: first time live singing and writing.
• 28:50
  Speaker 10: I gotta get a video. I gotta get video. Here
• 28:52
  Speaker 10: we go.
• 28:52
  Speaker 14: This might be a history. Who knows. All right, we
• 28:55
  Speaker 14: already this is cold, the standards, the standard Coo bridge,
• 28:59
  Speaker 14: yay it. Here we go. All right, I need to
• 29:02
  Speaker 14: beat though, I need like a.
• 29:05
  Speaker 8: I'm a drummer.
• 29:06
  Speaker 14: There we go, Here we go. All right, here we go.
• 29:09
  Speaker 14: From a log to a stave, We've got a day. Okay, okay,
• 29:14
  Speaker 14: from a log to a stave.
• 29:16
  Speaker 10: We've got a day.
• 29:20
  Speaker 14: Making up barrels. Only way Texas ooke is what we spoke. Yeah,
• 29:28
  Speaker 14: the standard Coop bridge will make you whoop. The coop
• 29:33
  Speaker 14: will make you whoop. Yeah, the standard Coop make you woo.
• 29:39
  Speaker 14: All right, from a log to a stave is only
• 29:42
  Speaker 14: way standing it through the line. We'll save the day
• 29:48
  Speaker 14: standard Coop bridge.
• 29:49
  Speaker 10: Whoop whoop.
• 29:50
  Speaker 14: Yes, there we go.
• 29:55
  Speaker 10: Bars, that's what we call bars.
• 29:59
  Speaker 14: There we Yeah, I was whipped up in a minute,
• 30:02
  Speaker 14: So I.
• 30:03
  Speaker 8: Mean, way to go.
• 30:04
  Speaker 2: And that is your marketing report for the day that
• 30:09
  Speaker 2: you got your your living the business we are.
• 30:14
  Speaker 14: Ye've breathing everything.
• 30:16
  Speaker 8: I'm going to keep that in my book.
• 30:22
  Speaker 10: And we need that.
• 30:23
  Speaker 8: You need that.
• 30:25
  Speaker 10: What we're gonna do is we're gonna play this across
• 30:27
  Speaker 10: the shop.
• 30:28
  Speaker 5: We're gonna get a little audio clip of this and
• 30:29
  Speaker 5: we're gonna play it across the shop every day.
• 30:31
  Speaker 10: It'll be our little morning routine.
• 30:34
  Speaker 8: Yeah.
• 30:37
  Speaker 10: I mean the drumming is really what's saying.
• 30:40
  Speaker 2: Yeah, And I asked Cooper's I'll close it out for
• 30:45
  Speaker 2: you as well.
• 30:46
  Speaker 8: Mhm, thank anybody you'd like to think? Okay, where you
• 30:52
  Speaker 8: are all right?
• 30:53
  Speaker 14: Well, obviously I would love to thank God. I'll thank
• 30:57
  Speaker 14: my parents for the amazing boys they gave me to
• 31:01
  Speaker 14: be able to sing this song today. Thankful for the
• 31:05
  Speaker 14: Coopridge opportunity to be able to do this in life,
• 31:09
  Speaker 14: and I appreciate it with all the guys I work with,
• 31:12
  Speaker 14: you know, it's always a good time working there. It's
• 31:14
  Speaker 14: always a good time being able to do things like this.
• 31:17
  Speaker 14: And yeah, I'll leave it at that. Thankful for the family,
• 31:20
  Speaker 14: you know, taking care of me, and thankful for everyone listening,
• 31:24
  Speaker 14: because people make the world go round. So I'm I'm
• 31:30
  Speaker 14: just excited to be here.
• 31:35
  Speaker 2: Hey, we're back at the Texas Great Growers Association and
• 31:41
  Speaker 2: we have a special guest in Michael Pause. Correct yes,
• 31:46
  Speaker 2: and tell us where you're from and who you're with.
• 31:51
  Speaker 1: So I'm from Hellotus, Texas. I'm with the company called Texan,
• 31:54
  Speaker 1: a harvest company, and we specialize in mechanically harvesting with
• 32:00
  Speaker 1: specialty crops, all of greats things like that. Additionally, I
• 32:05
  Speaker 1: also have an olive orchard here in Texas and do
• 32:08
  Speaker 1: some custom alive farming and harvesting out in California and Arizona.
• 32:13
  Speaker 8: Wow, how in the world did you get into this industry?
• 32:17
  Speaker 2: Oh man?
• 32:18
  Speaker 6: A crazy mother in law.
• 32:21
  Speaker 1: You know, I we started off wanting to do something
• 32:25
  Speaker 1: that was different from your typical program crops, your corn, cotton,
• 32:30
  Speaker 1: things like that. And we had some land in South Texas,
• 32:34
  Speaker 1: and you know, we went to a couple of meetings
• 32:37
  Speaker 1: in olives and thought maybe we can give this a go.
• 32:40
  Speaker 1: And we started with planting thirteen acres and eventually got
• 32:44
  Speaker 1: up to over two hundred acres and been fighting those
• 32:49
  Speaker 1: challenges ever since.
• 32:51
  Speaker 2: Oh my gosh, what we know enough about all is
• 32:56
  Speaker 2: to be dangerous.
• 32:57
  Speaker 6: Okay.
• 32:59
  Speaker 16: Just as a personal testament to love for olives, I've
• 33:04
  Speaker 16: told my wife when I die, bury me in Spanish
• 33:07
  Speaker 16: olives from a particular grove in Spain. We love olives,
• 33:14
  Speaker 16: and I know that the best olives of the plants
• 33:19
  Speaker 16: struggle a little bit to produce the most fruit. And
• 33:23
  Speaker 16: I study people, truly significant people in life who have
• 33:29
  Speaker 16: struggled and have become significant, just like olives.
• 33:33
  Speaker 8: So that when you said olives went so tell me
• 33:37
  Speaker 8: what that means to you.
• 33:39
  Speaker 1: When I just said, oh man, you know allis olives
• 33:43
  Speaker 1: are a very tough, very hardy plant, and for their
• 33:49
  Speaker 1: production sometimes a little bit of stress goes a long way.
• 33:55
  Speaker 1: So in your head you can kind of translate that
• 33:58
  Speaker 1: into into human life, yes, sir right, And and we
• 34:01
  Speaker 1: all go through things, and we all face a little
• 34:03
  Speaker 1: bit of stress, and what doesn't kills us makes us stronger.
• 34:08
  Speaker 1: And and sometimes the most fruitful olives are resulting a
• 34:12
  Speaker 1: little bit of the proper stress at the right top.
• 34:15
  Speaker 2: Yes, sir so, that having been said, for those of
• 34:21
  Speaker 2: you who are not as blessed to have traveled around
• 34:25
  Speaker 2: the world and eaten like Mediterraneans, do I want you
• 34:30
  Speaker 2: to tell everybody why a Mediterranean diet is so healthy
• 34:36
  Speaker 2: for them and the bonus of taking a swig of
• 34:41
  Speaker 2: olive oil every day, Yeah, to keep yourself lubricated.
• 34:46
  Speaker 8: It's for real, folks, it's this isn't marketing.
• 34:49
  Speaker 6: It's a it's a real thing.
• 34:51
  Speaker 1: One thing I would say is is most people are
• 34:54
  Speaker 1: very aware of the Mediterranean diet and the medical and
• 34:57
  Speaker 1: health benefits that it provides. And when we think about
• 35:01
  Speaker 1: Mediterranean diets, the staple most commonly mentioned in that is
• 35:06
  Speaker 1: olive oil. Olives, right, yes, sir so. Of olives and
• 35:10
  Speaker 1: olive oils are packed full of incredible polyphenols that do
• 35:15
  Speaker 1: outrageous things in our body that we don't even realize.
• 35:18
  Speaker 1: So assuming that you have a good quality olive oil.
• 35:22
  Speaker 1: That daily dose of olive oil is going to do
• 35:25
  Speaker 1: a lot of things for you. It's going to help monitor,
• 35:28
  Speaker 1: help regulate blood pressure. It's been shown to help fight
• 35:34
  Speaker 1: oxidative stress. It's shown to eliminate free radical cells in
• 35:38
  Speaker 1: your body that can lead to the inflammation, and we
• 35:41
  Speaker 1: know that.
• 35:43
  Speaker 6: Inflammation is the basis of most disease.
• 35:46
  Speaker 1: So when I think of a good healthy olive oil,
• 35:51
  Speaker 1: really mainly I'm thinking of.
• 35:55
  Speaker 6: How bioactively available it can be in my body.
• 36:00
  Speaker 1: So we know olive oil has fat in it, so
• 36:03
  Speaker 1: these polyphenols are ingested better with a fat source. So
• 36:07
  Speaker 1: a good olive oil is going to give you all
• 36:09
  Speaker 1: of that thing, but help it get to where it
• 36:10
  Speaker 1: needs to go in your body as well. The best
• 36:13
  Speaker 1: way I can describe it is nature's best ibuprofen.
• 36:18
  Speaker 2: Absolutely, if that is all the truth people, I'm telling you.
• 36:23
  Speaker 2: But why is it that Americans aren't doing it and
• 36:28
  Speaker 2: in drinking and drinking it as not as a supplement
• 36:32
  Speaker 2: but as a daily component or element of a lifestyle.
• 36:39
  Speaker 1: What's going to take I think there's there's a few
• 36:42
  Speaker 1: different things that go on with that, and it's a
• 36:44
  Speaker 1: it's a loaded question, but I think one of them
• 36:46
  Speaker 1: is the the misinformation of olive oils that are that
• 36:53
  Speaker 1: are sold at a retail level in the United States.
• 36:58
  Speaker 1: Lots of studies have been done to show that some
• 37:00
  Speaker 1: of these oils aren't even.
• 37:03
  Speaker 6: Truly extra virgin olive oils. So that the trick is.
• 37:08
  Speaker 1: I know a lot of people that would love to
• 37:09
  Speaker 1: try what we think of it as a fad or
• 37:12
  Speaker 1: a trend, something that could be really beneficial, but a
• 37:15
  Speaker 1: lot of people are scared because they don't know the
• 37:18
  Speaker 1: actual quality of the olive oil in the box. So
• 37:22
  Speaker 1: I think it is, you know, we're still we're still
• 37:25
  Speaker 1: trying to we're still trying to convert people, especially in
• 37:30
  Speaker 1: Texas where we are. Our history doesn't have a rich
• 37:35
  Speaker 1: olive oil history, you know, it's not, you know, so
• 37:39
  Speaker 1: to get people off of what we're used to, the
• 37:41
  Speaker 1: canola and the corn oils and getting them to try
• 37:45
  Speaker 1: an oil that comes with some more benefits but also
• 37:48
  Speaker 1: an additional costs, you know, And so I think people
• 37:51
  Speaker 1: are cost conscious. I think people are scared to make
• 37:55
  Speaker 1: the decision about the olive oil on the quality parameters
• 37:59
  Speaker 1: of it. If it's going to be you know worth
• 38:02
  Speaker 1: worth the daily shot. It is high end calories. So
• 38:06
  Speaker 1: if you're just taking you know, two shots of oil
• 38:09
  Speaker 1: a day and it's not doing anything for you, you're
• 38:11
  Speaker 1: just taking in you know, three hundred calories.
• 38:14
  Speaker 6: So very true, very true.
• 38:17
  Speaker 2: The the your industry is ancient. Olives have been pressed
• 38:24
  Speaker 2: for what three four thousand years, thousands of years, thousands
• 38:28
  Speaker 2: of years, And I wonder about why people in the
• 38:37
  Speaker 2: government haven't kind of said, hey, olives, why don't you
• 38:42
  Speaker 2: be a part of the food.
• 38:43
  Speaker 8: Pyramid and have your own little layer, your own designation,
• 38:47
  Speaker 8: because sometimes it takes that level of marketing and awareness
• 38:50
  Speaker 8: to say, hey, it's an apple a day, keep the doctor.
• 38:54
  Speaker 2: Away, which is I don't know that it was true
• 38:55
  Speaker 2: or not, but it became a part of our ritual.
• 38:59
  Speaker 2: And so if if you oversaw, if you were the
• 39:02
  Speaker 2: czar of olives, what would you want to have accomplished?
• 39:08
  Speaker 1: Oh that's a tough question, you know. I think it
• 39:11
  Speaker 1: certainly starts with what most things.
• 39:15
  Speaker 6: Start with, and it's education. Yes, sir, that might be
• 39:19
  Speaker 6: a cop out.
• 39:20
  Speaker 1: Answer, but truly to get to basically infiltrate the segments
• 39:27
  Speaker 1: of the community that are foodies, that are naturalists, that
• 39:32
  Speaker 1: are health driven that want to do a small thing
• 39:37
  Speaker 1: to make a better change in their life.
• 39:39
  Speaker 6: It's about education.
• 39:41
  Speaker 1: So if I was the olives are I would think
• 39:45
  Speaker 1: that coming up with some some grassroots approach to get
• 39:49
  Speaker 1: real people tasting a real quality olive oil would be
• 39:55
  Speaker 1: my approach.
• 39:56
  Speaker 2: That makes sense good that people get people to taste it, yeah,
• 40:01
  Speaker 2: and enjoy it, and then enjoy it every day.
• 40:05
  Speaker 8: I think that's the difference. That's the cut.
• 40:07
  Speaker 2: It's like water to us, but it's and when we
• 40:12
  Speaker 2: go to Spain we lose weight and eat more.
• 40:18
  Speaker 8: It's magical.
• 40:20
  Speaker 1: And I think, honestly a lot of that has to
• 40:22
  Speaker 1: do with the anti inflammatory food that the Mediterranean diet provides.
• 40:29
  Speaker 1: Tell me more, I mean, food is medicine.
• 40:34
  Speaker 6: A lot of people think that, A lot of science
• 40:36
  Speaker 6: shows that.
• 40:38
  Speaker 1: So I think in the United States we tend to
• 40:40
  Speaker 1: eat a very refined, junk food type of American standard diet.
• 40:46
  Speaker 1: And I think the Mediterranean diet lends itself to the
• 40:50
  Speaker 1: antioxidants and to the polyphenols and to the foods that
• 40:54
  Speaker 1: are beneficial to eliminate inflammation. And when your body's not
• 40:57
  Speaker 1: holding onto that inflammation, it has a chance to heal
• 41:01
  Speaker 1: and recover. And you know, inflammation causes you to hold
• 41:05
  Speaker 1: onto your water, which is water weight. It causes you
• 41:07
  Speaker 1: to hold on to everything that your body should be flushing.
• 41:11
  Speaker 8: So yeah, uh, you're very motivating. Hand me one of
• 41:18
  Speaker 8: those books.
• 41:18
  Speaker 2: I want to I want to write to you and
• 41:21
  Speaker 2: until you remind you that you are in the work of.
• 41:24
  Speaker 6: Seeing Okay, I appreciate it.
• 41:27
  Speaker 8: Keep up.
• 41:35
  Speaker 2: I'm sure that you have your days that are up
• 41:37
  Speaker 2: and down, but just remember that you are making it
• 41:40
  Speaker 2: a difference.
• 41:41
  Speaker 6: Okay, I appreciate that.
• 41:42
  Speaker 1: In the olive old industry, we say sometimes it's a
• 41:45
  Speaker 1: slippery slope.
• 41:50
  Speaker 8: Is that a double on time? Yes, Sir Michael, thank
• 41:55
  Speaker 8: you so much for coming by.
• 41:57
  Speaker 6: Absolutely, thank you.
• 41:58
  Speaker 8: I really enjoy talking the good work.
• 42:01
  Speaker 6: Appreciate it.
• 42:02
  Speaker 17: Yeah, thank you for joining us on this Go Texan podcast.
• 42:08
  Speaker 17: We thank Commissioner Sid Miller and the team at the
• 42:11
  Speaker 17: Texas Department of Agriculture for their support, and we urge
• 42:15
  Speaker 17: you to support the Texas wine industry and the hundreds
• 42:19
  Speaker 17: of wineries and thousands of great growers out there in
• 42:22
  Speaker 17: our state. When dining out, consider ordering Texas wines and
• 42:27
  Speaker 17: remember Texas agriculture truly matters and our wine industry is
• 42:32
  Speaker 17: robust because of you. This show is produced in connection
• 42:36
  Speaker 17: with the Texas Department of Agriculture. The original music is
• 42:39
  Speaker 17: from TSB rocks dot Com, the truly significant band. Until
• 42:44
  Speaker 17: next time, Go Texan Texas.
• 42:49
  Speaker 14: Found across the sea.
• 42:52
  Speaker 3: Right is how we'll look at risk.
• 42:55
  Speaker 17: It is hooty.
• 42:58
  Speaker 8: Is what we're where.
• 42:59
  Speaker 3: It says, yeah, we.
• 43:01
  Speaker 8: May ride harm.
• 43:02
  Speaker 5: It is so rewarding branch and we do with rive.
• 43:07
  Speaker 2: And we a suck say.
• 43:12
  Speaker 6: What's left is just antnas.
• 43:17
  Speaker 8: It's not what you B says.
• 43:22
  Speaker 6: It's no in true signing ca