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Meaningful Marketplace Podcast

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  • #186 No Competition So Far - Britini Haar, Cloud Peak Cultures

    #186 No Competition So Far - Britini Haar, Cloud Peak Cultures
    Jun 20 2024
    As we close the chapter on Wyoming foodpreneurs for this year, we end with an interview with Melissa Hemken of Central Wyoming College, who has been co-hosting this series. In addition to all she coordinates with Central, Melissa is founder of her own company, Melissahof Hatchery, a chick-raising farm that delivers healthy day-old chicks to local poultry farmers. “Hof” means “farm” in German. Living near Lander, Wyoming, Melissa discovered that rural expansiveness hindered the mail shipment of healthy day-old chicks. Recognizing that other Wyoming folks also need healthy chicks for their flocks, Melissa raises dual-purpose heavy breed poultry from which to hatch purebred chicks. When eggs are hatched into chicks, there is a 50/50 gender split. Most customers purchase the female chicks – called pullets, as they are looking to raise egg-layers. Melissa raises the rooster chicks, nicknamed the “McNuggets,” on pasture for the farmers who raise chicken for their meat. Now to our interview today, Britni Haar of Cloud Peak Cultures, a local kombucha clan of kid-friendly home brewers who are working their kitchen magic, conjuring another batch of fermented tea. Founded by Britni and Kandi Broersma, they are at the forefront of Sheridan, Wyoming’s burgeoning kombucha culture as Sheridan’s first commercial kombucha venture. Britni’s journey began in 2015 when her family took a trip to China to visit friends. One of the friends had been taught to brew kombucha and shared it with Britni, who loved the beverage. It got her thinking she also could be brewing kombucha and when she got back to the US she started her research. Britni made the decision to buy the starter culture, called scoby, from a fellow kombucha brewer, rather than try to grow her own. She began brewing and the story is a familiar one: Britni gave some to friends who told her she could sell her brew. Then Kandi came on board to help with the business and in 2018 they started selling at the Sheridan farmers market with great success. That propelled them into selling at the local greenhouse farmers market, a year-round market. The business grew but life has its road bumps; Kandi had a baby, started home schooling and the business was too much for her to continue so Britni has been solo since. But that hasn’t stopped her from expanding. Springboarding off her fermenting expertise, she has developed a line of fermented jalapenos used in the dip Britni also sells. Of course, Britni has expanded the kombucha flavors by blending different ingredients, huckleberry-lemonade being her favorite. Flavored drinks are made by letting the kombucha blend sit for about a week. Then the fruit juices are added and the brew sits for another three or four days. It self-carbonites then it is refrigerated. Alcohol content is not a fine science in the kombucha industry and Britni’s brews are pretty much in line with other kombucha drinks. However, Britni does say her kombuchas are more mild and less tart than most commercial kombuchas. As for the future, Cloud Peak Cultures is covered under Wyoming cottage laws so she can sell her beverage without the heavy regulation. But if she wants to grow, that will be a game time decision. At present, Clout Peak Cultures is not her full time occupation, so she is contemplating her next move. Find her on Facebook: https://www.facebook.com/cloudpeakcultures/. Melissa: mhemken@cwc.edu https://www.cwc.edu/agri-business/ Melissahof: https://melissahof.com/about/Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.
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    41 m
  • #185 More Than Organic - Jon Shumway, Shumway Farms

    #185 More Than Organic - Jon Shumway, Shumway Farms
    Jun 12 2024
    It was Swiss relatives, the Woofley side of the Jon Shumway’s family, settling in the Star Valley of Wyoming in the early 1900s that inspired the original farming success that is now Shumway Farms. Then Jon Shumway’s Great Grandfather, the Shumway side, merged with the Woofley’s, who were dairy farmers and he was responsible for the big push to expand the farm. Now Jon is the founder of Shumway Farms, a family farm raising grass fed cattle, pigs and sheep and producing their harvested products. Those products are raw milk, flavored raw milk, raw cream, ice cream, yogurt, beef, pork, and free-range eggs. As Jon puts it, they are quite possibly the last organic dairy selling to the public in the area. That’s because agricultural land in the traditionally cheese-making valley is fast disappearing. Being at the base of Jackson Hole, Wyoming has made the beautiful valley “discovered” by the public and development is taking place even as our interview is being conducted. The majority of the product line is from milk and the company recently became a licensed facility. The operation has an on-farm lab which is an important part of the food safety program. They test every batch of milk after bottling to make sure it's safe before being distributed to customers. Cows are milked in what is known as a harringbone style milking parlor. They can fit 12 cows in the barn at one time (6 on each side). While one side is being milked the other side is being prepped for milking. One of the more popular items is their yogurt, which has an interesting story. Jon’s brother came back from a trip east having discovered skyr, and Icelandic cream product similar to yogurt. It’s a full-cream, strained yogurt and is mixed with pure maple syrup. At first, people didn’t buy the product as skyr was not a household name and sales were thin. So the company started calling it yogurt and sales did increase. However, there were loyal customers who asked “Where’s the Skyr?” even though the product was exactly the same, only under a different name. On their website, you’ll see there is still skyr available. With all their dairy products, whey is a big byproduct. What to do with it? Currently, it is tossed out. The company is so busy keeping up with demand that turning it into cheese is out of their bandwidth. On top of that, their whey is a sour whey, not the usual sweet whey, so it doesn’t even work for pig food, as the pigs won’t eat it. At some point, however, the family will add the machinery to process the whey and keep with their philosophy of responsible farming. On a side note, when informed by Sarah Masoni that one of Meaningful Market Place’s earlier guests turned their whey into vodka, it definitely caught Jon’s attention. The family loves to welcome all kinds of groups to the farm for visits and personalized tours. They regularly host school field trips, large family groups, professional organizations, and others to carry the banner for responsible, organic farming and its products. Or as their website says, more than organic. Customers in the local area can find Shumway Farms products in select grocery stores which can be found on the company website: https://www.shumwayfarms.com/. You also can order from their website, as the company has partnered with Beck Ranch to handle their shipping, including their ice cream! Follow them on: IG: @shumwayfarmswyo FB: shumwayfarms. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.
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    49 m
  • #184 Salsa Should Be Thick - Richard Rhodes, Red Pony Salsa

    #184 Salsa Should Be Thick - Richard Rhodes, Red Pony Salsa
    Jun 5 2024
    “It’s hard to find a good tasting salsa that doesn’t look like spaghetti sauce”, says Richard Rhoades, founder of Red Pony Salsa, Clearmont, Wyoming, our guest today. Roughly 30 years ago, Richard planted around 30 different types of peppers in his garden, the impetus of creating a great salsa. Adding to his tomato crop, Richard experimented with other sauces and whatever exotic spice or vegetable that was on hand. However, moving to a commercial salsa meant he needed to focus on the ingredients that were accessible and in quantity. Jalapeno peppers and serrano peppers were abundant and Richard liked the flavors, so he spent about five years playing with the recipes until he got to a salsa to his liking. Richard then shared his concoction with friends and one in particular was Craig Johnson. Craig is the author of the novel, Longmire, which was turned into a Netflix series. Craig urged Richard to begin selling commercially and that was the start of the business. How those two met is a story in itself. Richard has always been an avid hunter, which had brought him to Wyoming at the age of 17. From there he had opened a Taxidermy studio in 1980, and also began outfitting hunters from the mountains to the open prairies. His personal hunts have taken him to Europe, Africa, Canada, Alaska, Mexico, and several US states. Craig had initially visited Richard as a customer of Richard’s taxidermy and outfitting shop and their friendship began. It was in 2015 that Richard began to produce the salsa on a commercial scale. Richard had gotten his label with ingredients certified by Colorado State University and had things lined up. Right away, the product line grew. To avoid the spaghetti sauce look and keep the salsa thick, Richard drained the salsa of excess liquid. But he found the juice was so good he couldn’t throw it away. At that point, the makings for a Bloody Mary Mix was created. So at this point, Richard had everything nailed down for the salsa and mix, ready to produce and bottle. Everything except a name. Then one night, after much debate, and many Rainier and scotches, Craig's wife Judy, suggested he use the Red Pony name, from Craig’s books, and the company was set to launch. Originally, Richard made all the salsa but of course, ramping up volume meant larger facilities. He began with a co-packer in Denver who became too expensive. He then moved to one in California who was great but Richard’s company was too small for them to work with. He’s now talking to two others, one in California and one in Florida in order to have one on each coast. Such is the life of a foodpreneur. Red Pony Salsa is available in many stores in Wyoming and starting to branch into other states. Red Pony Salsa has three flavors, mild, medium and hot, plus the Red Pony Bloody Mary Mix is all available online at: https://www.redponysalsa.com/. Follow Richard on FB: Red Pony Salsa
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    41 m
Economía
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