Latest / One on One With a Professional / EARLY BIRD MARKET

Transcript

EARLY BIRD MARKET · One on One With a Professional

• 0:01
  Speaker 1: Good morning, good morning, good morning, and welcome, welcome, welcome.
• 0:04
  Speaker 1: It is time now for our community connection right here.
• 0:07
  Speaker 1: I'm k one, the one you trust, and today I'm
• 0:10
  Speaker 1: very proud to say we've got it. Someone I've not
• 0:13
  Speaker 1: met in town yet, and Tory Shipley is with us
• 0:16
  Speaker 1: here and she's with early Bird Market. How you doing, Tori?
• 0:20
  Speaker 2: I'm good?
• 0:20
  Speaker 1: How are you well? You're awesome is what you are,
• 0:23
  Speaker 1: because you're bringing to the table. Shall I say, something fresh,
• 0:27
  Speaker 1: something great, is something that is good for everyone at
• 0:31
  Speaker 1: the early Bird Market. First of all, tell us a
• 0:35
  Speaker 1: little bit about the early Bird Market. Where'd you get
• 0:38
  Speaker 1: that name?
• 0:38
  Speaker 3: First of all, so I love birds and I am
• 0:44
  Speaker 3: a farmer, so because I farm, and the whole thing
• 0:48
  Speaker 3: about farmers as they wake up and rise early. So
• 0:52
  Speaker 3: I chose early Bird Market because it put those two
• 0:55
  Speaker 3: things together. My logo is a robin, so the early
• 0:58
  Speaker 3: bird gets the worm. Early Bird Market.
• 1:00
  Speaker 1: There you go. Now, you're something kind of different here.
• 1:04
  Speaker 1: You're not necessarily a grocery store, but you sell foods,
• 1:08
  Speaker 1: very fresh, farm fresh foods. Tell us you call it
• 1:12
  Speaker 1: yourself some kind of a hub. What is this?
• 1:15
  Speaker 3: Yes, it's a farm hub, farm hub, a farm hub,
• 1:18
  Speaker 3: is pretty much just a centralized unit, a location for
• 1:22
  Speaker 3: local farmers, ranchers, people from the farmer's market to come
• 1:25
  Speaker 3: together and put their items inside of one spot so
• 1:29
  Speaker 3: that we could provide those necessities to the community.
• 1:32
  Speaker 1: So it doesn't get any fresher than this unless you
• 1:35
  Speaker 1: you're actually living on the farm exactly. So this comes
• 1:38
  Speaker 1: right from the farm, right to you and then right
• 1:41
  Speaker 1: to everybody's table. Yes, one of the original farm to
• 1:44
  Speaker 1: fork places exactly going on you got there. This is great. Now,
• 1:49
  Speaker 1: I figured that you probably had fresh fruits and vegetables,
• 1:53
  Speaker 1: but I also understand that you.
• 1:55
  Speaker 2: Have meats, Yes, lots of different kinds of meats.
• 1:58
  Speaker 3: We have grass fed beef, we have chicken, we have lamb,
• 2:03
  Speaker 3: we have some pork options. And I'm just constantly trying
• 2:06
  Speaker 3: to add on to that as much as possible.
• 2:09
  Speaker 1: Now, you don't put any juice in these things, like
• 2:13
  Speaker 1: you went at the grocery store with things that perhaps
• 2:17
  Speaker 1: chemicals you can't even pronounce.
• 2:19
  Speaker 2: Correct.
• 2:19
  Speaker 1: We don't worried about pronounced them because they're not exactly.
• 2:22
  Speaker 3: And the wonderful thing is I know all of the producers,
• 2:25
  Speaker 3: and I'm able to ask questions and learn about them
• 2:27
  Speaker 3: and tell the customers about them as they're asking me
• 2:32
  Speaker 3: the questions about the products, so they're able to make
• 2:34
  Speaker 3: their own educated opinion and choices.
• 2:38
  Speaker 1: Now we were talking a little bit ago about farmers' markets.
• 2:42
  Speaker 1: I love going to those places, but unfortunately they're just
• 2:47
  Speaker 1: usually open for a few hours one day a week,
• 2:50
  Speaker 1: and it only if it's not raining or snow.
• 2:52
  Speaker 3: One It's true, and my farm hub stays open year round,
• 2:56
  Speaker 3: six days a week, six.
• 2:57
  Speaker 1: Days a week. And you're right down, down and tell
• 3:00
  Speaker 1: everybody where we can find you.
• 3:02
  Speaker 3: So I am inside the I t Io building on
• 3:04
  Speaker 3: Frank Phillips and Johnstone, pretty much Caddy cornered away from
• 3:08
  Speaker 3: Hideaway Pizza. I share the same building as with Bambinos.
• 3:13
  Speaker 1: Okay, well this is great. Yeah, you're you're like you said,
• 3:17
  Speaker 1: you're a farm hub. You bring in fresh fruit every day,
• 3:20
  Speaker 1: fresh food, whether it's meat, whether it's uh, it's vegetables
• 3:25
  Speaker 1: and sometimes some fruit and everything. And you know who
• 3:28
  Speaker 1: you're doing business with, you know them by name because
• 3:30
  Speaker 1: you see them. They actually bring it in. That that
• 3:34
  Speaker 1: you don't get too much more, you know, accountability than that,
• 3:38
  Speaker 1: No you.
• 3:38
  Speaker 2: Don't, you don't.
• 3:39
  Speaker 3: And there's way more than just fresh fruits and vegetables
• 3:43
  Speaker 3: and meat. There's also every single day artisans are bringing
• 3:48
  Speaker 3: in canned vegetables, they're bringing in pickled goods, they're bringing
• 3:52
  Speaker 3: in breads, and all of these things have as few
• 3:56
  Speaker 3: ingredients in them as possible, so they're the healthier options
• 3:59
  Speaker 3: than know, spongy bread.
• 4:01
  Speaker 1: The more you know, so you can get very like
• 4:05
  Speaker 1: right out of the oven fresh.
• 4:07
  Speaker 2: Yes, maybe regularly without.
• 4:09
  Speaker 1: The preservative or additives exactly. Contents will not settle during shipping.
• 4:14
  Speaker 3: And the other really great thing is I have a refillery,
• 4:17
  Speaker 3: which refillery, so I have sourced some of the grains
• 4:25
  Speaker 3: and protein grains like lentils and stuff from some regenerative farms,
• 4:29
  Speaker 3: and I offer in bulk some of those items as
• 4:32
  Speaker 3: well as well as spices.
• 4:34
  Speaker 1: Very good. This is cool. It gets cooler the more
• 4:37
  Speaker 1: we talk about it. I think maybe we ought to
• 4:39
  Speaker 1: talk a little bit more. It's the early Bird Market
• 4:43
  Speaker 1: right downtown in the it O it Io it Io building,
• 4:49
  Speaker 1: and it's kitty corner from Hideaway Pizza. And if you
• 4:53
  Speaker 1: want to get as fresh as it gets, this is
• 4:57
  Speaker 1: where you go.
• 4:58
  Speaker 2: That's right.
• 5:00
  Speaker 1: This For about what a year and a half.
• 5:01
  Speaker 2: Year and a half I've been open for a year
• 5:03
  Speaker 2: and a half.
• 5:04
  Speaker 1: My gosh, yeah, you know one of your best customers
• 5:07
  Speaker 1: works here. I know. Oh my gosh, I gotta come down.
• 5:12
  Speaker 1: I gotta come down, right, You done? Okay?
• 5:15
  Speaker 2: Yeah, nope, she's gonna come with me?
• 5:17
  Speaker 1: Is she gonna come with you? Okay? You gonna make sure.
• 5:23
  Speaker 1: But this is really good, especially you know, it's never
• 5:27
  Speaker 1: too early or too late to get in onto the
• 5:31
  Speaker 1: fresh foods without the additives. And I grew up in
• 5:35
  Speaker 1: a time where everything mass produced, just machine gunn everywhere,
• 5:41
  Speaker 1: and you know, by golly, if it was good enough
• 5:44
  Speaker 1: for the supermarket to stock, it had to be okay,
• 5:48
  Speaker 1: and not necessarily. As I get older in life, I realized,
• 5:52
  Speaker 1: what if I've been putting down there? Man?
• 5:53
  Speaker 2: Yes, yeah, it's not.
• 5:55
  Speaker 1: Like you know, I'm swallowing up a buffet every day,
• 5:58
  Speaker 1: but whoa come on, man? And now with this, if
• 6:02
  Speaker 1: you were ingredients, the better, as you.
• 6:04
  Speaker 3: Say, absolutely absolutely, you want to try to limit the
• 6:08
  Speaker 3: number of items that's going to be inside of something
• 6:10
  Speaker 3: like breads and you know, pickled items and stuff.
• 6:13
  Speaker 2: It's just a healthier option.
• 6:16
  Speaker 3: Like for pickled items in general, you don't really need
• 6:18
  Speaker 3: preservatives put in there. The vinegar itself preserves it.
• 6:21
  Speaker 1: It doesn't.
• 6:23
  Speaker 3: And then a lot of my farmers, every single one
• 6:27
  Speaker 3: of my farmers as far as the produce goes. And
• 6:29
  Speaker 3: then every single one of my ranchers utilizes regenerative farming.
• 6:33
  Speaker 3: So that just cuts back even more on the possibility
• 6:36
  Speaker 3: of having synthetic fertilizers being used, pesticides, herbicides. It's regenerative
• 6:42
  Speaker 3: farming is just naturally working with the land, making it
• 6:45
  Speaker 3: work with you and you honoring what the land needs
• 6:47
  Speaker 3: at the same time.
• 6:49
  Speaker 1: Pretty cool. The more you know, the more you know,
• 6:53
  Speaker 1: I tell you what you know, toy, You've got an
• 6:55
  Speaker 1: interesting story here, and you've got a far more interesting store,
• 6:59
  Speaker 1: and invite people to go down and just take a
• 7:02
  Speaker 1: look at it. Right downtown, get a quartered from the
• 7:07
  Speaker 1: pizza place there on Frank Phillips and Johnstone. Yeah, and
• 7:13
  Speaker 1: just go on in to have look see, and you'll
• 7:15
  Speaker 1: probably be taking home a basket of suff and you
• 7:19
  Speaker 1: might just like the way you feel after you consume
• 7:21
  Speaker 1: the food. Yes, you definitely will get what Mother Nature
• 7:26
  Speaker 1: intended and you won't be harboring a bunch of chemicals
• 7:30
  Speaker 1: you can't even pronounce.
• 7:31
  Speaker 2: It's true, that's true.
• 7:33
  Speaker 3: And One of the scary things is I know that
• 7:35
  Speaker 3: everyone shops for convenience right now, but I'm really good
• 7:41
  Speaker 3: at helping people figure.
• 7:43
  Speaker 2: Out how to cook meals. That's easy. I'm a mother
• 7:46
  Speaker 2: as well.
• 7:46
  Speaker 3: I understand how difficult it is to make life work
• 7:50
  Speaker 3: around owning a business, going to work full time, raising
• 7:52
  Speaker 3: a child, also doing stuff around the house. You can
• 7:56
  Speaker 3: absolutely shop and get fresh local food and have a
• 8:03
  Speaker 3: meal that's nutricious, delicious and going to make you feel
• 8:06
  Speaker 3: good after, and make sure that your family is getting
• 8:08
  Speaker 3: all the vitamins and minerals.
• 8:10
  Speaker 2: That they're going to need.
• 8:11
  Speaker 1: And not only will you raise kids as good looking
• 8:13
  Speaker 1: as you are, folks, but also much healthier than the rest.
• 8:17
  Speaker 2: It's true.
• 8:18
  Speaker 3: I have all kinds of recipes. I have tips and
• 8:20
  Speaker 3: tricks I'm so happy to share. I'm not going to
• 8:22
  Speaker 3: keep any of that stuff.
• 8:23
  Speaker 1: Well, that is wonderful. That is wonderful. So do you
• 8:26
  Speaker 1: have a like a Facebook or a website that folks
• 8:29
  Speaker 1: can maybe go to.
• 8:33
  Speaker 3: Yes, So my website is Earlybird Marketoka dot com. I
• 8:38
  Speaker 3: post stuff on there on the about us or keep
• 8:41
  Speaker 3: up with us that kind of tells what's going on
• 8:44
  Speaker 3: inside of the store pretty regularly. It's also a working
• 8:47
  Speaker 3: online store, So if you have something that you're needing
• 8:50
  Speaker 3: to purchase and you're not able to get to the
• 8:51
  Speaker 3: store in a certain period of time and you need
• 8:54
  Speaker 3: us to put on hold for you, you're able to
• 8:56
  Speaker 3: place an order. We also offer delivery, so if you
• 8:59
  Speaker 3: need it delvered, you're welcome to place and delivery for
• 9:02
  Speaker 3: the products inside the store.
• 9:04
  Speaker 2: As far as Facebook goes, that's.
• 9:05
  Speaker 3: Where I do a lot of my social media content
• 9:07
  Speaker 3: where it talks about all the benefits of eating healthy
• 9:11
  Speaker 3: and shopping local, supporting the farmers and the ranchers in
• 9:15
  Speaker 3: our area.
• 9:16
  Speaker 2: It's kind of an education source.
• 9:18
  Speaker 3: I don't try to push education too too much, just
• 9:20
  Speaker 3: because there's a whole lot there and I don't want to.
• 9:24
  Speaker 2: Yes, it is a lot.
• 9:26
  Speaker 3: But anyone who has questions, I'm so happy to sit
• 9:28
  Speaker 3: down and have conversations with. I do regularly with a
• 9:31
  Speaker 3: lot of my customers, and I learn a lot from
• 9:33
  Speaker 3: just as many people as they are learning from me.
• 9:36
  Speaker 2: It's a very humbling experience.
• 9:39
  Speaker 1: You know, what's kind of interesting is what is old
• 9:42
  Speaker 1: is new again. This is the way around statehood business
• 9:46
  Speaker 1: was conducted. When it came to getting your yes and
• 9:50
  Speaker 1: here we are, you know, one hundred some odd years later,
• 9:54
  Speaker 1: and we're finding that it works best.
• 9:56
  Speaker 2: It really does. We're going back to the old ways.
• 10:00
  Speaker 1: Oh my goodness, takes well. We're going to be looking
• 10:02
  Speaker 1: you up on the Facebook and on the website too,
• 10:05
  Speaker 1: and folks, we're going to have a little story on
• 10:08
  Speaker 1: our website as well. I'll tell you a little bit
• 10:11
  Speaker 1: more about the early bird market and all the benefits there,
• 10:15
  Speaker 1: and you can find out what the hub is all about.
• 10:19
  Speaker 1: The farm Hub.
• 10:21
  Speaker 2: I love that. I'm going to use that.
• 10:24
  Speaker 1: Come on down to the hub. But anyway, we'll get
• 10:28
  Speaker 1: that all taken care of. And it's wonderful to have
• 10:31
  Speaker 1: you in here, Tory Shipley. I hope to have you
• 10:34
  Speaker 1: back sometimes.
• 10:35
  Speaker 2: Oh yeah, absolutely, all right.
• 10:37
  Speaker 1: Good. In meantime, I'll probably take a little visit down
• 10:40
  Speaker 1: there a little bit later today, see what you're all about.
• 10:42
  Speaker 1: I should have done this this weekend before I got
• 10:45
  Speaker 1: all stupid, but we'll make the start of the week
• 10:49
  Speaker 1: a goodwin.
• 10:50
  Speaker 2: That sounds really good.
• 10:51
  Speaker 1: To me, Miss Tory. Thank you for being with us today.
• 10:54
  Speaker 1: Thank you all right, folks, you've been watching and listening
• 10:57
  Speaker 1: to our community connection