Transcript
Alexis : What up peeps?
Plant People: I don't know.
Brett: Hello.
Plant People: Summer's summering still. Summer's simmering.
Alexis : Thank you so much.
Plant People: How about that? Simmering, summering, something like that.
Brett: It's on the low ball.
Plant People: do Do you guys feel like summer is like winding up? I know I have a kiddo, and when school starts, I'm like, oh, summer's over. Not really. There's still warm weather.
Brett: Like winding winding up or like winding down
Plant People: I mean.
Plant People: yeah School's starting, so winding up for a while. But yeah, winding down, I always feel like that school is a demarcation in the timeline when you go back to school.
Brett: then
Plant People: And I felt that way when I was in school, you know, back when you had tablets, literally stone tablets.
Brett: Yeah, yeah
Plant People: But um ah we had tablets at school as well.
Brett: Yeah.
Plant People: They were a little bit different. But no, I always felt like that when we went back to school, summer was over.
Brett: Yeah.
Plant People: And that that feeling has never left me. I don't know about you guys, but is summer still going on for you guys or is it over? I don't know what's What's your end of summer, you all?
Brett: It's still going on for me for sure.
Plant People: Okay, good, good.
Brett: i would say I would say mine goes to mid -September.
Alexis : Yeah. it's
Plant People: Yeah, that mine kind of I guess the temperature is still... Simmering. so
Alexis : Yeah, it's kind of... it's like weird from a planting perspective because we're starting like fall crops right so it's ah easy to even though it feels like summer
Plant People: Yeah.
Alexis : It's feel like your your brain is in fall, which is. We always the...
Plant People: Mm hmm.
Alexis : struggle and blessing i guess depending on your own your personality of living in the future
Plant People: It's a weird... Foul crops is always weird. Yeah.
Alexis : It's just living in the future. That's what farming is. like you just you're thinking you're You're functioning in the here and now barely, and you're constantly thinking about the future.
Plant People: Mm -hmm.
Brett: I have a much less cerebral and much less agricultural.
Plant People: Always looking forward.
Brett: answer.
Alexis : Yeah.
Brett: So my my birthday is... September 12th. Uh...
Plant People: That's obviously the breakpoint bread obviously
Brett: And so for me, I always thought I had sort of like the last bit of fall or sorry last bit of summer birthday
Alexis : m
Brett: vibe because it was like school had gone back but like We hadn't really settled down yet. uh,
Plant People: Yeah.
Alexis : Although they go back so early now, like way earlier than I feel like we used to.
Brett: Yeah, totally.
Plant People: Yeah.
Brett: I don't know. It would be... it would be disorienting now I think.
Alexis : so
Plant People: it's not so It's definitely not sweater weather yet. How about that? It is not sweater weather.
Brett: well No, no, no, no, no.
Alexis : It's sweat.
Plant People: It's it's sweat weather.
Brett: Sweatier weather.
Plant People: That is much less palatable than sweater weather.
Brett: on There's an extra eye. I love it
Plant People: Yeah, sweat weather.
Alexis : Ugh!
Brett: Well, Eliana, we'll let you introduce yourself in a minute, but what are you how are you feeling? you You're still... oriented to a school year kind of, but also.
Plant People: Does freedom end when school begins or how has it?
Eliana Lee: Yeah. Yes. I have already accepted that summer is over and I am ready for the cold weather and sweatpants.
Brett: Oh.
Eliana Lee: and coffee and this i'm just ready for it now now i'm already
Alexis : Heheheheh
Plant People: Yes.
Eliana Lee: Thinking about school and everything, I'm just ready to get...
Brett: Dude.
Eliana Lee: to get started with it.
Brett: Do you have a go -to? coffee of of fall or or winter.
Eliana Lee: Yeah, I do love a pumpkin. like
Brett: Oh.
Eliana Lee: Latte or chai tea. Those are probably my two go -tos, so i'm I'm excited for fall.
Alexis : mm -hmm
Brett: Ray's eyes lit up.
Alexis : She's a cinnamon girlie.
Eliana Lee: Yes.
Plant People: Yeah.
sav: i
Alexis : Ray is also a pumpkin spice girly.
Eliana Lee: i
Plant People: Yeah. Yeah, I'm a PSL.
Brett: Big time.
Eliana Lee: Yes, yes
Plant People: uh, fan club
Brett: He might be the most, like the most and long like longest consistent.
Alexis : Okay.
Brett: PSL person I've
Eliana Lee: yeah
Plant People: I mean, I may be the only guy in our neighborhood that maybe snuck a pumpkin Halloween decoration up in the corner of the window, hoping Jennifer wouldn't notice.
Eliana Lee: in
Plant People: If my wife notices, I'll have to take it down. But for now, Jack stays in the corner of my window.
Eliana Lee: Yeah.
sav: thank you
Brett: Now Rey has declared it's - It is declared spooky season. Open.
Plant People: ah It is.
Eliana Lee: Oh yeah.
Alexis : Yeah.
Plant People: It's spooky season.
Alexis : A lot of people now.
Plant People: I mean, the solstice is coming home.
Alexis : August is spooky season. and
Plant People: It is. And the bird months are coming up.
Alexis : you know what i'm not here to yuck your yum yo like it's all good
Plant People: I mean, it's my vibe. I keep the orchards in business by buying cider donuts and all things pumpkin during the fall of the year.
Eliana Lee: Yay.
Alexis : ah Year round, baby.
Eliana Lee: Yes. and
Plant People: Yes, it's it's more of a vibe than a season with this guy here.
Alexis : I like that
Plant People: It's more of a vibe.
Brett: Sav, what's your take?
Plant People: Absolutely.
Brett: Are you are we post -summer?
sav: ah i think like When I come back to campus and I see people dropping their tailgate trailers, that is like the first sign of fall.
Plant People: Oh. yeah that That's a good one.
sav: for me. it's still yeah it's still hot people still have to mow under them but like
Plant People: Yeah.
Brett: When the tailgate trailers are are falling, that's that's the...
Plant People: Yeah.
Brett: The natural sign of fall.
Plant People: Yeah. When the corn's being shucked and the tailgates are dropping.
Brett: The tailgates are hip high.
Plant People: Yes.
sav: Yeah, I think it's like, it's still obviously really hot outside, but.
Plant People: Yes. What?
sav: um I look forward. It's like a sign that fall and cooler weather is coming.
Plant People: Yeah, I look for the first vestiges of fall. It doesn't matter. I mean, when leaves are crunchy, my attitudes. Looking up. Looking up. and leave And it could be dry weather. It could be fall weather making them crunchy.
Alexis : but It doesn't matter.
Plant People: I don't care.
Alexis : I just like the crunch.
Plant People: I don't care. I just like the crunch. I just like the crunch. So, yeah, it's it's a seasonal thing.
Brett: Well, yeah. so So are you mentioned agritourism, right? That's one of those market channels people think of as during the... the the fall time.
Plant People: Oh absolutely, yeah.
Brett: and you know we spend a lot of time on a lot of different market channels in this the center for crop diversification that we work in and um i was lucky enough to get to work with eliana this summer she joined us just for the summer uh to work on some...
Brett: various marketing stuff and a little bit of research. um so Eliana, would you mind to just kind of tell us? who you are you know why you're coming to this why you're interested and and maybe the The idea to talk to study more about... farm to table and farm to restaurant came from your interests. So, you know, hear about that too. just It's a pretty, pretty chill, just whatever, whatever you feel comfortable sharing.
Eliana Lee: Yeah, yeah.
Eliana Lee: Yeah, so I'm Eliana Lee. I'm from Versailles, Kentucky. originally and I've been surrounded by agriculture pretty much my whole life. Both my grandparents own pretty big working farms and then my parents have a little we a little hobby farm that me and my sisters grew up on just like in the garden helping with landscaping.
Eliana Lee: Had a few goats and things like that. So I've always loved agriculture and knew that I wanted to do it going on into the future. Um... So when I heard about the CCD and the opportunity,
Eliana Lee: I was super interested because I felt like I had a lot of the farm labor kind of down pat from working at my grandparents and on my own little farm.
Eliana Lee: So I was super interested in all like the marketing and research. um Kind of on the other side of helping farmers instead of looking at it from the perspective of...
Eliana Lee: of being a farmer myself. So I've just had a blast with this internship. um Doing all the research, going to the farmer's markets. um Connecting with farmers and growers in Kentucky.
Eliana Lee: i think it's been I think it's been super helpful to my own career looking forward into like the ag -econ industry and wanting to do something. like that or something even more specific like the fondant table Um,
Eliana Lee: restaurant industry as well.
Brett: Well, I do want to give a shout out to the. The Kentucky Ag Development Board and the Kentucky Horticulture Council, they funded this. We we call it ah a fellowship. where we try to bring you on as a member of the CCD team for a summer during your your undergrad studies.
Brett: and yeah it's been really cool to to hear and and learn about some of the stuff that you've been I've been talking with. And Savannah, I know you've provided a lot of mentorship and support and guidance to Eliana this summer. so How would you describe?
Brett: what you do and how this fit into that.
sav: Yeah, so one program that I'm involved in is Market Ready and we help producers who are looking to expand into larger volume markets like restaurants, grocery stores, retail spaces, and things like that. and we were looking to update our
sav: restaurant publication with you know some key considerations that I probably developed and changed over the last 10 years. So I was really excited to have. Eliana with us. um because she really kind of made that possible sometimes some of our things get put on the back burner but uh with Eliana's interest this year um we were able to to work on that
Plant People: I'm always kind of curious with internships. I know you may have came in Eliana, with specific intentions. ah But... And it's always ah I always have the same kind of questions, especially for folks like he yourself, is the breadth of work that you worked on.
Plant People: I mean, any surprises? work Maybe I shouldn't ask this with you all of you guys listening here. Savannah's like, ah what's she going to say?
Alexis : She gets paid regardless.
Plant People: but like like ah Yeah, like anything surprising about your work this summer as far as your just experiences in general goes that you didn't expect or?
Brett: ah
Eliana Lee: yeah definitely going into it i honestly i read up about the ccd and obviously looked at that little like flyer for the internship, but I was kind of...
Eliana Lee: Expecting like. Just to be sitting on my iPad all day like... typing numbers away, going to the farmer's market, and then coming back in, sending emails all day or whatever. So definitely a lot more.
Eliana Lee: just time by myself. So I've been very, like, happily surprised with how often I'm with a team or emailing people and then setting up Zoom calls. um I've also had a blast, um Brett and I, at the beginning of...
Eliana Lee: The year I remember him specifically asking me like what I want to do in the future. And I remember being like, you know, farm to table, like some kind of local restaurant would be so fun. And so I've been so, so blessed with the opportunity that um Brett and Savannah gave me just to kind of take off with that idea.
Eliana Lee: So it's been super fun for me because... I was so surprised on. how they kind of catered my project to my own interests. So it was super fun to interview all the producers and all the farmers because it wasn't something that... It's just helpful. It is something that's helpful for...
Eliana Lee: you know, farmers and restaurants in Kentucky, but it's also something super fun and personal to me since it's. Um, A... a field that I'm looking to going into.
Plant People: Yeah. And I think that's probably it's always interesting when you get to work directly with you said you work directly with producers. Is that correct in this?
Eliana Lee: Yes.
Plant People: And and that's always super interesting.
Eliana Lee: Yeah. Yeah. it was super it was super cool to have like the first hand um Asking them all the all that tips and tricks. um to help other farmers but also for my own interest it was really neat.
Brett: Yeah, there i was I was excited to see some of the...
Plant People: yeah
Brett: people you were able to talk to and... People who have a I sometimes I feel like I have a long perspective on Kentucky agriculture and the local food stuff. And sadly, or.
Brett: Not sadly, I do. But these people have real perspective. Some of them have been here from the beginning and been been invested. in engagement for a long time. Was there... Was there any parts of your...
Brett: interview and chatting process that you felt like were really And you really enjoyed or they caught you off guard or any anything like that
Eliana Lee: Yeah, I think it was honestly a little difficult. At first, because... Um, I've always been on the other side of the interview. the one being asked questions and stuff so it was definitely difficult at first because
Brett: Did you feel the power course through your veins?
Alexis : ah
Eliana Lee: in
Brett: You're like, I asked.
Plant People: you're steering You're steering the ship now.
Eliana Lee: hello
Brett: I ask the questions here.
Eliana Lee: Yeah!
Plant People: Man, I can ask anything.
Eliana Lee: I was like, wait, I actually, like, can I don't know what to ask. Like, I actually am in control of the conversation.
Plant People: Freedom. Yeah.
Eliana Lee: Yeah. run So that was definitely. Kind of crazy at first, trying to come up with questions, but Savannah was super helpful. I remember there would be sometimes, like, it'd be... the first 10 minutes and I'd be like, oh, like I'm done with questions. I don't know what what else to ask. And Savannah would take it away and ask super great questions. And so.
Eliana Lee: Honestly, I enjoyed every bit of it. I definitely think they're like the past few interviews that we've done. went a lot smoother just... I felt like I was a lot more professional and actually knew. what to ask and what I was curious in instead of just being like,
Eliana Lee: all shy and not really knowing knowing what to ask or how to interview someone.
Alexis : She says she was shy, but I saw her interview someone and I don't know if it was your first one, but I think it was one of the first ones. And I was like, oh wow, you know, like I just kind of was on the other end of the table.
Plant People: It's not an interview. It's a conversation. Yeah.
Alexis : Yeah, I had I had a whole conversation and just was like.
Eliana Lee: and
Alexis : Peeping in and I was like, oh my god It's like, look at her go! So I think you did way better than you.
Brett: Not easy to impress Alexis.
Alexis : ah
Brett: Not easy to impress Alexis.
sav: but
Plant People: Someone that's very conversational herself.
Brett: Yeah. I hope to do it one day.
Alexis : okay
Plant People: Yeah.
Brett: but...
Alexis : One day, maybe if you're good.
Brett: Yeah.
Plant People: Yeah, that sounds like a super cool super clear experience and you know all the things you probably learned just through. And you guys did team interviews, was it? Did I hear you just now say that with Savannah, you guys together?
Plant People: ah That's pretty cool. Yeah, that's cool kind of a very cool thing.
Brett: I would say Eliano was kind of leading it and then we were just there to support.
Plant People: Yeah.
Brett: as as needed.
Plant People: Yeah.
Brett: Well, Sav... One of the cool things about how this all lined up with Eliana's interests was that it also aligned with some of the CCD's interests. Can you talk a little bit about the... um There was an event earlier this year that you you led our teams. contributions and coordinated our team's contributions. We managed to get to it the two old guys on the team to come and do some talks at it. But um can you tell us a little bit about that, who you worked with and like kind of this overall?
Brett: restaurant, intermediated markets, where does that fit?
sav: Yeah. Yeah, so earlier this year in March, we had our second Retail Readiness Marketing Workshop. um And so that was our team along with Katie Bowman at KCard and Deanne Elmore at the KDA and Kentucky Proud.
sav: And we had an all day workshop for producers, value added producers, mostly who were interested in. um having their product on grocery store shelves. And the grocery stores range from small locally sourced stores like Good Foods Co -op, for example, here in Lexington, all the way up to what we are familiar with, like Meijer.
sav: um we were able to have a um branding session led by the great Red Wolf. but also ah panels and and other educational sessions that really um prepared our growers across the state. um to make connections in the grocery store space and and get their product on grocery store shelves. um That is kind of the first step.
sav: this year in um preparation. Later. this fall in September there is the Kentucky proud. vendor expo and applications for that are closed now but that is a place where producers can showcase their product in a booth setting do samples and buyers from a variety of stores will come and Check their products out. um
sav: And I think that that that's been really a really cool stepping stone we've been able to do for the past two years. is do a a prep workshop and then followed that with a um
sav: vendor expo. ah And it's a lot of a lot of our producers are looking for something that might be outside the farmer's market. um in a channel to grasp that they're not um you know sitting at the farmers market booth every saturday morning because that is for some people and that isn't for others.
sav: um trying to to look at a space
Brett: Yeah.
sav: um for them And there is, you know. interest we know in in people purchasing local food as well. So stores honing in on that as well, that consumer preference.
Brett: Yeah, I mean, that's one one of KDA a has always been... We have worked with KDA and we'll continue to work through kd eight with KDA for, I don't know, five or six or more commissioners. So we have that long -term relationship with their office.
Brett: And. I think you all had a chance maybe to talk with some people at KDA about the restaurant stuff. ah Pam Holbrook over there. who has the um It used to be called the Restaurant Rewards Program, now called the Buy Local Program.
Brett: Is that right? Am I getting all of this correct?
sav: Yes.
Brett: Um, He said nervously. ah And Eliana, can you talk a little bit about what that conversation was like? And Sav, if you have any thoughts about it too.
Eliana Lee: Yeah, that conversation was really cool. um So the Bi -Local program is here for Kentucky. um Mainly supporting... The goal is trying to support.
Eliana Lee: local agriculture in Kentucky and keeping The most money... back into the economy. And so it's a program for restaurants, but also for...
Eliana Lee: like hospitals and schools and other things. So whenever a restaurant or a business wants to buy local food, at the end of the year, they can turn in all of those.
Eliana Lee: documentations of all the local food they bought from Kentucky. and get some sort of cash back in reimbursement to help. as an incentives for businesses to buy local food.
Eliana Lee: um I think that it's $8 ,000 a year. Is that correct, Savannah?
sav: um Yes, that sounds about right.
Eliana Lee: Okay.
sav: There's ah a tiered program and then they do have a lifetime cap. of A number that I will not.
Eliana Lee: Thirty - I think it's 32 ,000.
Alexis : 30 ,000.
sav: stay on the record
Eliana Lee: Yeah.
sav: That's probably right. Yeah
Brett: Yes.
Eliana Lee: Yeah. See ya.
Brett: Was it? Those numbers have changed over time, ah but in general, and and they may change again, who knows, but in in general, it's this way, I think, to reduce a little bit of the friction.
Brett: of sourcing local maybe it costs a little more or maybe it's just more of a headache and it's like you can get a little bit of this back to try to make some of those bridge bridge some of those gaps and and ah and see those hopefully see those relationships continue even beyond the life of the program. um I know you also, have you all also had a chance to talk to some pretty interesting.
Brett: Um... People in the restaurants, people in the the farms. um did you did you What kind of stuff were you hoping to hear from them? what What types of answers did you get? that maybe you weren't expecting or were that you were expecting.
Eliana Lee: Yeah, I think that... um We got a lot of surprising responses. I've always viewed like local food and especially restaurants that buy local food kind of more as like a marketing strategy like they'll purposely buy local food because The local food is more expensive and then they can maybe charge up.
Eliana Lee: Some of their... some of their prices for their dishes, but also just a way to differentiate themselves from other restaurants in Kentucky. So that was one question that I asked every restaurant. um owner that bought local was like,
Eliana Lee: Okay. Like what's, is this just for a marketing strategy or like, why do you buy local? And I think it was. So surprising every single person that Savannah and I asked um they immediately were like, no, like this is not.
Eliana Lee: This is not just for the business.
Alexis : Hmm.
Eliana Lee: This is an ethical choice, a choice to support local farmers. an opportunity to get the best, highest quality food for their own customers. And I think that was probably the most surprising thing because I probably walked into some of the interviews a little bit narrow -minded. um with that perspective. So it was super cool to just hear everyone.
Eliana Lee: um supporting local agriculture and that being their main drive. for buying local food and the high quality produce and just a love for a love for that and trying to keep the money. Back in Kentucky. um I think that was definitely the most surprising thing to me personally.
Plant People: Oh, Brett's muted.
Brett: So have you got any you got any other Thoughts about that?
sav: Yeah. um i think It was really... Great to hear from both. um a farmer perspective and also ah a restaurant buyer perspective um like Eliana said you know all of our restaurant buyers are are buying local food because it's important to them um
Alexis : please
sav: And they There's a range of of... restaurant buyers that um have customers that are just coming to their restaurant you know because they want to also keep their money in the local economy and purchase you know a locally sourced meal. um But there's also people that are Art.
sav: you know, patronizing the restaurant um because they have good food. And there was a grower who said something along the lines of like, mother nature is the true artist. And if you are.
sav: buying subpar food, your food is never going to be better than that. and that And he is a was a chef at one point.
Alexis : mm -hmm
sav: um But that that kind of speaks to... you know, the the quality of the food that that local
Alexis : Mm hmm.
sav: produce can have
Brett: So, so to quote Papa John, Better ingredients.
sav: Hello.
Brett: better pizza.
sav: I don't think Papa John's buys local. But.
Brett: You don't know Papa John? What's that?
sav: I don't think... I don't think he buys local food. so
Brett: Oh, yeah, but his his theory is...
sav: but Yeah.
Alexis : Yeah.
Eliana Lee: and
sav: But better ingredients, better pizza.
Brett: Eat it.
Alexis : Yeah.
Brett: I mean, he didn't say that they have the best pizza. He just said better ingredients, better pizza.
Alexis : It's better.
Brett: It's more like a Maxim to live by rather than a...
sav: Yes.
Brett: Maybe it's not as on a matt it's't marketing for him either. Maybe it's more just a...
sav: hehehehe
Brett: or with reflection.
Alexis : yeah
Plant People: it's It's a way of life, Brad. It's a way of life.
Brett: yeah better ingredients better pizza
Plant People: so All of this um work that you guys are putting in, I know CCD, I get lost in all the products that you guys produce as far as publications and information and putting things together, all this awesome data, but kind of what's the end point for the work that you guys were doing? um ah Where is that going? Or how, if I'm just an ex -producer out there, how am I going to put my hands on this? or What are you guys doing with it?
Plant People: Is it going to be a bit?
sav: So we will have.
Plant People: public
sav: I can answer this. We will have a um publication that ah
Plant People: Yeah.
Plant People: Okay. Awesome.
sav: We are working on... um and then eliana will also have some social media posts that are that will go out through this
Plant People: Yeah, I was wondering about the social media, if they would have a social media aspect. That was my follow -up, so good deal. yeah
sav: Yes, yes, I read.
Brett: and She's already been ah I mean, we all are, have been publishing like news stories this summer, just things that go out on social for sure, or into our newsletter.
sav: Your face. but
sav: Yeah.
Brett: You can get. just on the website and subscribe to that. Um, so we've been sort of Rolling out some of the results. There's a whole other piece of what Eliana has been doing. That's not the restaurant stuff. That's the. Price report. uh,
Brett: the The legwork and... uh computer work, finger work, I guess. like like and and Fingerwork of the... um Price reports for produce auctions and for farmers markets are the two things that we are most well known for the most highly downloaded yada, yada, yada.
Plant People: Yeah.
Brett: Um, And so I i would. That's just another piece of the impact of of the work that in the products that have been coming out. you know, all along this summer, but I'm curious, Eliana. Like what, what has. What was it like going to be? I've i've done my fair share of price reporting. um What was it? What was that experience like for you?
Eliana Lee: Yeah, I honestly loved it. I... I am now living like... pretty close to the farmer's market, at downtown Lexington, and because of school. So every Saturday morning.
Eliana Lee: I'd wake up and walk to the farmer's market and it was so fun. I loved... Walking around I got to know a lot of the farmers because I'm kind of just creeping in the background like taking notes on my phone.
Brett: Yeah.
Eliana Lee: so So a few farmers were like, oh, like, do you need help or whatever? So it was fun to to connect with some farmers. I also love just... um Noticing the variety in prices, even just at the Lexington Farmer's Market, that was super interesting um because there was a ton of variety in pricing.
Eliana Lee: um Just for like your common your common things that... at farmers markets, but I really did enjoy that. um With a data price. for the auctions in Kentucky.
Eliana Lee: That was definitely... Took me a little bit more oomph to do it than go to the farmer's market. But I enjoyed that too, just transferring all the data over to Excel. I throw in my favorite TV show.
Eliana Lee: And just start typing away.
Brett: Which is? Which is?
Alexis : Yeah.
Eliana Lee: White collar. Have you ever seen this?
Brett: Oh man.
sav: and
Eliana Lee: It's like a... it's like a crime like cop
sav: Oh, white collar?
Eliana Lee: english
sav: or
Eliana Lee: Yeah.
sav: white color okay okay okay
Brett: Is that at an ultra?
Eliana Lee: Yeah.
sav: Yeah.
Eliana Lee: It's older yeah.
Brett: Yeah, you you kind of have like a vint you liket have vintage tastes, I think.
Eliana Lee: Yeah.
Alexis : ah
Eliana Lee: Yeah, yeah. So that was that was honestly fun to...
Brett: Yeah, from 2009.
Eliana Lee: to work. with things Yeah.
Alexis : Oh, the
Brett: Vintage.
Eliana Lee: There you go.
Alexis : Graduated high school, vintage.
Brett: Yeah.
Plant People: Alexis too is, no, I'm not going to say that.
Alexis : Does that make me vintage?
Plant People: I will not go there. I did not say that on the record.
Brett: if
Plant People: Okay. Not from this guy. So you're watching your crime documentaries and you're just plugging in numbers on the iPad.
Eliana Lee: Oh yeah.
Plant People: And it's going to feel weird when you keep doing that out of just sheer habit.
Eliana Lee: Oh yeah.
Plant People: When this is over, you're just going to still be walking around.
Brett: Yeah.
Eliana Lee: I know.
Plant People: They're going to be saying, hi, you guys are going to form a social club at the farmer's where I can see this happening.
Eliana Lee: I know.
Plant People: They're going to be like, Hey, and you're gonna be like, Hey.
Eliana Lee: Thank you.
Alexis : The CCD. fellows.
Plant People: Yes, like it's going to be its own.
Eliana Lee: Yay.
Alexis : Social hour.
Plant People: lot we're but I'm part of the alumni of the CCD Summer Fellows.
Eliana Lee: Oh, yeah.
Plant People: So absolutely. That sounds so cool.
Eliana Lee: I've... I've already got a farmer that um has seen me a few times and I finally introduced myself and he was like, are you looking for a job? Like you need to come to work and all and all this stuff. So he's he's already got me set up, I think.
Plant People: They'll put you to work. You got to be careful when you're around farmer's markets.
Eliana Lee: I know.
Plant People: There's always something to do. so
Alexis : Hmm.
Eliana Lee: There is.
Plant People: Absolutely. That sounds so super cool. So how quick is the summer went by for you? Did this like go by in a blur or what? I'm not in CCD, so you can be honest with me. Nobody's listening now.
Eliana Lee: o
Brett: No one else is paying attention, Eliana.
Plant People: Yeah. Nobody, nobody's listening.
Brett: No one's listening.
Eliana Lee: the
Plant People: Everybody turn around in your chairs.
Brett: No.
Plant People: Yeah. Did it like just go by on a whiz or what this summer?
sav: yeah
Eliana Lee: it it really It really and truly has. I felt like getting adjusted to some of this stuff at first was a little bit difficult, even just like the farmer's market or all the Excel data price stuff, just learning how to do stuff.
Plant People: Yeah.
Eliana Lee: was a little different because it's not anything that I'm used to. But once I learned how to do it, and Brett and the whole team was... were all so helpful in in guiding me and stuff. But once I learned how to do it,
Eliana Lee: I... I felt like it went really well and I really learned to enjoy everything and I had so much fun with Savannah interviewing everybody. So I felt like just like... About a week ago, I babysit on the side too. And so my boys all went back to school.
Eliana Lee: And I was like, oh my gosh, that means I'm starting school so soon.
Plant People: Everybody's going back to school.
Eliana Lee: And, like... Yes.
Plant People: Summer's over, by the way.
Eliana Lee: Yes.
Plant People: Summer's over. Yeah.
Eliana Lee: Brett sent me an email that was like finishing things up and I was like, oh lord have mercy like
Alexis : Already?
Brett: him
Eliana Lee: That's coming up so soon, yeah!
sav: Me too.
Brett: Yeah, it's one of the funny things that... Because when we... We do try to do this crazy thing of. Bringing someone in. getting them up to speed.
Alexis : Mm -hmm.
Brett: do something that means something to them. and get it to some sort of a conclusion all in a 10 -week period. uh it's kind of a wild prospect for us and for the the the fellow
Plant People: Yeah.
Brett: But I think... it just I don't know, help that you came in with such a clear focus on being interested in this farm to table stuff and the personality and communication and all the other nice things that.
Brett: They had me evaluate. the person I felt like, I don't know what but what position am I in, but. um Yeah, it was but it's been a really great summer to... ah To learn some stuff. I'm curious what you all learned in the course of the interviews. Were there any like.
Brett: little nuggets or particular themes or or whatever as you're exploring what to say about this experience. I know you also kind of did a little bit of a imitated bibliography where we you know went and read some stuff and took some notes and that sort of thing. but ah If you, you know, you, it's a, let's just say it's a really long elevator ride.
Brett: What's your elevator pitch?
Alexis : happy birthday
Brett: for the ah for what you all learned.
Eliana Lee: Yeah, so I think specifically, I was really curious. um to whether farm to table. is a feasible and profitable option especially for small and medium -sized farmers that are starting off and then on the restaurant side whether that's actually a feasible option. um For them. And so...
Eliana Lee: I think that our conclusion is it is every farmer that we've interviewed. um Said it was feasible. There was... some hoops to jump through to make it feasible. um But I think that the quality, we touched on that a little bit, but the quality of the produce really keeps restaurants coming back.
Eliana Lee: Um,
Alexis : and
Eliana Lee: Because it's the best quality that you can get. It's the highest quality, most nutrient dense. And so when farmers really lean into that aspect of it. It'll keep their clients coming back because...
Eliana Lee: restaurant owners want the best quality for their customers. um I think the biggest constraint that we that we learned or that I noticed was communication between restaurants and...
Eliana Lee: Farmers. A lot of interviewees touched on that a lot. that Since there's no middleman, there's no... person, um That's super easily accessible just to get on your phone and order something like you would with a big wholesaler And so I think that was the biggest constraint was just the communication um farmers learning how to be professional and send you know reports of all their produce that they have and restaurants learning how to communicate.
Eliana Lee: I think that was probably the biggest barrier that we that we learned about. through those interviews.
sav: Yeah, I think um one One tip I would have. uh you know if i was talking to a farmer would be to focus on items that display that quality difference.
sav: um so like three three examples would be um you know lettuce
Alexis : and
sav: uh in regards to usable time tomato in regards to taste and then herbs in regards to flavor uh if you can
Alexis : Mhm.
sav: um focus on on a couple crops like that that really ah Put... puts your product above you know what you can get from other wholesalers who shall not be named.
sav: ah that can that case make make ah make a big difference.
Alexis : ah
sav: I mean, because we all know what a December tomato tastes like. to you
Alexis : Or don't doesn't taste, period.
sav: um
sav: yes Yeah. um There was something else I was gonna say but I have forgot it. Oh, communication, I would agree with that too.
Plant People: Got the rail.
sav: um And something I would also suggest is to... ah be in frequent communication but also taking a little bit of time to forecast can be really helpful for the chef.
Brett: I think on the you know on the feasibility side, and I think... you know you kind of it seems like you heard that people said you know there that this does this mix might have a place in your marketing mix or sorry this this market might have a place in your marketing mix And I think part of it too, though, is that. it's it's okay and this is something i ah talk about often but like it's okay to say no or to say like to rule something out and say this is not a good fit for me because
Brett: There's only one restaurant, for instance, and I have to deliver a really long way for that one small order or. The time of year that you need things is not the same time of year I can produce them or whatever. um I have had some folks before. say that maybe there was a restaurant and they said to them, you know, Oh, can you grow this for me? That's like really specialty things. And then they hadn't necessarily grown before. Did that come up in the interviews, that idea of like kind of.
Alexis : kind Almost like contract growing a little bit.
Brett: Yeah, like an unwritten contract? or like and And did you get any any sage advice from anyone?
Eliana Lee: Yeah, that did come up in in a few interviews. um And... One person and I'm thinking of in particular, I asked that question kind of of like, where's the line of you want to sell to your restaurants and give them what they want, but also stay true to what you know you can do.
Eliana Lee: um with the best quality. And one interview he specifically said, you know, when you get into that mix of trying to produce something that's either trending in the restaurant industry or someone's asking for specifically, but you don't totally know how to do it.
sav: to
Eliana Lee: She was like, that ends up being a trap. for the farmer um And that was just one person's perspective.
Alexis : and
Eliana Lee: but A lot of farmers really... Um. emphasized how important it is to stick to what you know Because of the quality so when you can stick to maybe just a few crops that you know you can produce the best quality of Just stick to that um and not trying to worry about producing everything under the Sun
Eliana Lee: that that one restaurant needs because they'll buy it from another place that has really great tomatoes if you focus on selling your perfect lettuce. um And I think that was a big...
Eliana Lee: a big takeaway as well.
Brett: Yeah. I think that it's ah it's an interesting, the thing you said earlier that. For. The... some of the business owners they're saying that sourcing local for them isn't necessarily a specific marketing thing that they have these other values that they associate with that. And I think.
Brett: some of those restaurants those same restaurants they bring that value to those values to the menu planning where the question isn't, how do I get this thing that I need? It's what do you got that's like.
Alexis : what's available.
Brett: Gonna knock my socks off. that you're you're so confident that you did it well that you grew it well now in some cases for instance if your answer to that question is fennel It may not go wide with fennel.
Brett: Fennel you know a kind of can be a an acquired taste, but if you know you and I know I can really do some good.
Alexis : Yeah.
Brett: tomatoes or or blackberries or something like that. And they plan around it. It's just a different orientation. And so the the people who are like, oh, can you grow me this? this very this thing i need to import and substitute from the Big box truck.
Brett: it can get kind of dicey was what you were hearing from some of the people it sounds like
Eliana Lee: Yeah, that is what I heard from some of the people. um You know, but I on the other hand, there was one restaurant owner that said. that her advice to farmers was to be more creative with their products.
Eliana Lee: um So I think that we did hear a little bit of both sides, but I think for the majority. Um, A lot of people just focused on sticking to what you know, growing it to the best you can and and just leaning into that excellence when selling to restaurants.
Brett: Nice.
Alexis : There's probably opportunity for like middle ground, right? like you know you're growing you can grow really great red tomatoes but you're you know you've got a market and you've got people saying we'd love to have some like yellow stripey tomatoes well when it comes down to it for the most part they're nobody come for me i'm saying this Growing a red tomato is going to be very similar to, you know, a stripy tomato. And there's stuff that goes along with that as far as like knowing.
Alexis : everybody wants it you know and they're not going to be mad but like there's some compromise if it's familiar enough into like to your point of expanding maybe growing something a little bit different you know culinary is you eat with your eyes right in a lot of ways so that's um an opportunity, uh, as well. But yeah, there's, there's a little, little compromise there maybe.
Eliana Lee: Yeah, 100%. And I probably should have should have worded that different because I think
Alexis : No, no, you're doing great.
Eliana Lee: I think that...
Alexis : your word They do it. Yeah.
Eliana Lee: I think that farmers, when they are first beginning or first looking into selling to restaurants, that's whenever it's important to kind of stick to what you know. or not go chasing every trend but like you're saying if you know how to grow this certain kind of tomatoes really well okay why not grow another one for someone that's are requesting it
Alexis : and
Alexis : Yeah, don't just like go out and be like, oh, yeah, my restaurant wants ginger and turmeric.
Eliana Lee: Yes.
Alexis : I've never grown it before, but I'm going to go and and yeah, start off with that.
Eliana Lee: Yes. Yeah. um
Alexis : But yeah, no, that's. Great advice on both both sides of the coin.
Brett: Well, Eliana, in the last few minutes here. Where do you... see yourself heading next whether that be immediately next or uh are you taking any fun classes at this semester or more beyond you know down the down the road and and has anything you've seen Got you thinking differently about that.
Alexis : Wins you.
Eliana Lee: Yeah, yeah. I think um here in the new near future. I'm graduating this year, so I'm really excited about graduating. um I think I'm taking an Ag Law. this semester.
Alexis : Ooh.
Eliana Lee: So I'm looking forward to that. I know. Um, but here, like further in the future, I definitely, this internship has definitely confirmed that I want to go into like the ag econ industry, whether that be I know that I want to own and manage my own farm, but maybe I have a restaurant on the side or do something more that's more...
Eliana Lee: tech savvy like with all my price reporting or whatever I've really enjoyed every bit of it so it definitely confirms that I want to go into the agi con industry i know that i want to have a farm but Everything else is just up in the air right now, I guess.
Brett: Yeah.
Alexis : Perfect place to be.
sav: it warms my heart
Brett: i also I also don't know where where I'm headed. so
Eliana Lee: listen
Alexis : Yeah, I don't know what I want to be when I grow up. so It's okay.
Plant People: As long as you know when you get there.
Brett: Not as vintage as I like this.
Eliana Lee: There you go.
Brett: Yeah. Well... um We really appreciate you joining us to to kind of share about. your your summer project. And if anybody out there. has thoughts they want to share us to share with Eliana from you about your experiences, you can email us at horticulturepodcast at gmail .com. You can also follow us and message us on Instagram. at horul Hort Culture Podcast.
Brett: um and again thank you to savannah and eliana for joining us today and we'll see y 'all Down the line.
