"The first time I heard of Meatless Monday I laughed out loud. I couldn’t even think of a meatless snack."
When native Texan, Brett, began sprinkling flax seeds into his meals, little did he know that these tiny grains would sow the seeds for a monumental shift in his life, taking him from a decade of darkness to the forefront of the plant-based revolution. Join me as I engage with the All Y'alls Foods founder in a heart-to-heart on how he turned his health and life around, shedding over 100 pounds and kickstarting a booming business in the process. Brett's candid recount of his journey is not just about transformation; it's about the healing power of plant-based nutrition and how it fueled his entrepreneurial drive in a state where brisket reigns supreme.
Resources from this Episode:
One Minute Cure
Damn it Feels Good to Be a Vegan Video
Rowdy Girl Sanctuary
Earthlings
If you want to connect with Brett, visit the following:
Instagram: @allyallsfoods
Website: All Yalls Foods
YouTube: All Yalls Foods
_____________________________________________________________________
WE WANT TO HEAR FROM YOU!
Have a question, suggestion or comment for the podcast? Fill out form here
Plant Centered Nutrition Essential Resources:
"The first time I heard of Meatless Monday I laughed out loud. I couldn’t even think of a meatless snack."
When native Texan, Brett, began sprinkling flax seeds into his meals, little did he know that these tiny grains would sow the seeds for a monumental shift in his life, taking him from a decade of darkness to the forefront of the plant-based revolution. Join me as I engage with the All Y'alls Foods founder in a heart-to-heart on how he turned his health and life around, shedding over 100 pounds and kickstarting a booming business in the process. Brett's candid recount of his journey is not just about transformation; it's about the healing power of plant-based nutrition and how it fueled his entrepreneurial drive in a state where brisket reigns supreme.
Resources from this Episode:
One Minute Cure
Damn it Feels Good to Be a Vegan Video
Rowdy Girl Sanctuary
Earthlings
If you want to connect with Brett, visit the following:
Instagram: @allyallsfoods
Website: All Yalls Foods
YouTube: All Yalls Foods
_____________________________________________________________________
WE WANT TO HEAR FROM YOU!
Have a question, suggestion or comment for the podcast? Fill out form here
Plant Centered Nutrition Essential Resources:
Welcome to the Plant-Centered and.
Speaker 2:Thriving Podcast. I'm your host, ashley Kitchens. I'm a plant-based registered dietitian and virtual nutrition mentor. I was raised on an Angus Cattle Farm, grew up with a lot of GI issues and used the power of plant-based eating to promote healing. Here you'll find inspiration, ideas and encouragement for your own plant-based journey. I'm so thrilled you're here today. Let's get started. Welcome to the show Plant-Centered Listener. My name is Ashley and I am your host today. I hope your year is off to a really great start. Today I have with me an incredible guest who has an amazing, unique story. Out of the story came a very incredible plant-based food company which we talk a lot about at the end of this conversation. My mouth was watering the entire time. I could not wait to get on Brett's website and grab me some things that I'll talk about We'll talk about at the end of the podcast. There's one specific thing that he talked about that I was like oh my goodness, that sounds amazing.
Speaker 2:Let me introduce you to Brett. He first learned of the efficacy of plants and nutrition when he was in a 10-year depression. What helped pull him out of this which he talks about, is by introducing omega-3s from fresh ground flax seeds Ground, not whole, is very important into his daily diet. After about four months, the depression resolved completely. He ends up stopping eating animals. He loses over 100 pounds After learning in 2017 that beef is our second largest export. As a native texan, he decided to have that be different. He started a plant-based jerky company called All Yalls Foods. We have links in the show notes which we talk about throughout the podcast, because he definitely shares some specifics that I wanted to make sure. If you wanted to grab them real quickly you can. We also link to his social media. I'm just really excited for you to hear his story and also learn his perspective that he brings with his transition to a vegan way of eating. Please join me in welcoming Brett to the show. Welcome to the show, brett. I am really excited to have you here today.
Speaker 3:Thank you, it's great to be here. Actually, I appreciate it.
Speaker 2:Absolutely. We connected through Instagram. I did a little bit more research into you and your company. I'm really excited for not just your story, but also to talk about what transpired out of that story as well. I would love, Brett, for you to take us back and walk us through what led to this plant-based shift in your life.
Speaker 3:It all started with two books in particular. One was the One Minute Cure and the other was Medical Miracle. When I got done reading those two books, I realized everything I'd been taught up to that point was a lie. That medicine had been stolen from the people 100 years before it had been replaced with allopathic care, which for trauma care is awesome, but if you want to make people well, it doesn't have a damn thing to do with that.
Speaker 3:I had dealt with depression for nearly a decade Now. It was due to poor diet choices. I consumed mostly processed fast food meat, dairy that's all I had in diet coke. That was kind of my mind, he said. Look, he said, your brain's over half fat and if you're not feeding your brain quality fats, how do you think it can perform? How can it possibly do that? It's not like there's a magical system in the body. It takes what we put in it and does the best it can with it. So I began ingesting two tablespoons of fresh ground flax seeds every day in a smoothie and in four months I was off all antidepressants and have been ever since. Wow. So I realized, okay, there's something to this, and I attended the Institute for Integrative Nutrition.
Speaker 3:Now, at this time I'm still eating meat and dairy all day long, but I'm starting to learn that the most nourishing thing you can put in a body is a machine because I never really thought of it as a machine is raw vegan food period. There's no entertainment, there's not a lot of fun in that. Well, there can be if it's done well, but and I'm like well, that doesn't make sense. So I attended the Institute for Integrative Nutrition because you know, we studied, studied over 100 diet theories and it was all just more stuff. And I was like you can only tell people about the benefits of plants alone as a diet. I didn't quite understand that, but it was really neat as I had a study buddy and her name is Deanna one W O N. Now say what you want. This woman's a physicist and a retired now retired colonel in the US Air Force. Really, yeah, I think so. She's the only person I met who was in hospice care, who's alive today Stage four ovarian cancer, given four weeks to live, two weeks, and the pain was so great they're about to upper morphine. She recalled some information her grandfather had shared with her as a child she's of Chinese descent about the healing properties of mushrooms. So she began a regimen of mushrooms and a modified gersen protocol. It's I don't know, 12, 14 years later and she shows women how to heal their bodies of disease.
Speaker 3:I published a book Nutritional Truths to explain this to people, and it wasn't about you need to do this. It was about just know about it and then what you do with it is your own business. You're grown up, you can figure it out. So I published that book. I opened a organic, raw, organic vegan juice and smoothie bar because a couple of ladies I know had a shop and said hey, you want to do something in this? I'm like, let's do that. And now I still eat meat and dairy. I have my own relationship when it comes to food and my issues, but I knew it was the most nourishing thing you could serve people and so I got good with the dehydrator that lasted about a year. Realize that. You know, small town Texas. This is not going to. This is not going to beat out Jack in the box.
Speaker 1:Just not going to happen or problems won't happen, so shutter it.
Speaker 3:But I got really good with the dehydrator. Whether I was making tail chips or energy grounds or jerky or whatever, I got good with it and fast forward on a trip to the zoo. In an instant I realized all because I had written about the elephant, the gorilla and the rhino. And then, finally, by the time I got to the elephants, it occurred to me in an instant, just like someone flipped a switch. All animals are present and aware and they don't want to die. We kill 100,000 every minute of every day when we absolutely don't need to at all. I turned to my wife. I said I'm done eating meat, and that was coming up on eight years ago now.
Speaker 2:Wow.
Speaker 3:And I'm happy to report that my protein levels and my calcium levels are fine, good. The cholesterol is like 120. I have lost weight. I still have more to go. That's a whole other issue, but the freedom that I get from not including animals in my diet is amazing Now, don't tell you about this, and you can't know it until you experience it. The freedom that comes from knowing that what I decided to eat that day had no animal input. Therefore, no animals were harmed or enslaved or any of the other number of abuses you want to label, and that's a good feeling.
Speaker 3:While I'm not the healthiest man on the planet, I do like more highly processed foods. I'm working on leaning the whole foods. The fact is is I don't concern myself with thoughts of the diseases that normally come. I mean, animal protein has been linked as the largest contributor period to heart disease, cancer and diabetes. Okay, so if you consume it, then that's on you, and I understand. Until I saw things the way I see things, I was like y'all are idiots. What are you talking about? You can't just eat plants. The first time I heard of Meatless Monday, I laughed out loud because I honestly I couldn't think of a meatless snack. Everything seemed normal until you realize that it's really not normal.
Speaker 2:Right, yeah.
Speaker 3:So, anyway, that's kind of how I got to where I'm at. And then, after I quit eating animals about a year in, I read that beef is our second largest export and, as a native Texan, that bothered me and I said to myself out loud are you gonna bitch about it or are you gonna change it? So I decided to change it and that's how I came up with this jerky all and made it very Texan-y as far as the flavors represent in each region, the seven regions of Texas, and using products from Texas, and our state plan is a prickly pear, so use the juice of the fruit from the prickly pear and stuff like that. Routy Girl Sanctuary. When I was looking, when I was starting the company, I looked around and they had the largest herd of cattle, rescue cattle. I'm like done because I'm doing jerky. That makes sense. So a portion from every bag we sell goes to support their efforts and they're down in Walder, Texas, which is between San Antonio and Houston, closer to San Antonio.
Speaker 2:That's really neat, oh, my goodness. Okay, I have like a million questions for you. I'm curious because there are so many people and I know even people listening right now who feel like they're in this transition phase, like they're feeling this pull, or maybe some data has been presented to them or maybe they've watched a documentary or read a book. What do you feel like for you allowed you to take that leap? Almost where you know, the blinders kind of came off and you're like I'm going for it, where before I was like this is crazy.
Speaker 3:Here's what people they'll go. How do I eat more vegetables? I'm like watch earthlings. I made it 30 minutes. Maybe it didn't stop my behavior, but every time I ate animal I thought of how it lived and I knew how it died and it occurred to me and so that led up to that visit to the zoo where it was finally like done and it wasn't. I didn't make a decision, it was made for me, because once your hearts opened up and you're like, what the hell am I doing? And I think that's where a lot of people get angry, because they look at what they've supported. You know, from one industry to the next, there's lots of reasons not to support it from a compassionate standpoint, you know.
Speaker 3:And why not choose compassion?
Speaker 2:Right, yeah, why not? I mean truly.
Speaker 3:So it was a process and sometimes for people it's all boom at once and the other people it's a triple and it doesn't matter. There's no right and wrong, it's just just start walking towards the plants. That's where the wind's at First generation proteins for the wind.
Speaker 2:Yes, yes, absolutely Go to the source. Yeah.
Speaker 3:Exactly yeah, cause meat's a hand-me-down protein.
Speaker 2:What's a hand-me-down protein? Yup, amen to that, and it sounds like kind of. What you're saying, too is like making that deeper connection with what it is that's on your plate and what you're putting into your body.
Speaker 3:Well, yeah, I mean, for me it was that I've always had a disconnect with me and my body. That's the only way you can gain the weight, the kind of weight I did, and not go. What the is going on, the fact is, is my processed plant-based whatever healthier than your meat-based? Oh yeah, every bit. And people talk about process and I'm like have you worked to kill room floor? Oh yeah, that's a process that's brutal. Let's see, you're doing cows. You're gonna kill about a hundred an hour. How's that gonna impact you?
Speaker 2:Yeah.
Speaker 3:You know, what kind of experience are you gonna have as a person who does that for a living, and I no longer support that. So it's a and people don't have to. It's a choice we can choose. Otherwise, the thing is is, for me, I like the meaty experience and that's why you know I've been talking about meat is just a vehicle for plants. If you think about any sandwich or seafood, or chop or anything that you like to eat, that's meat. It is always, always influenced by plants smoke, char or salt and so people like myself are like, well, hey, let's just make the meat vehicle from plants. And so here's, you know, like it's your key. All in all these dozens or hundreds or thousands of other companies, they're doing the same thing and they're like here's a vehicle, but we didn't involve animals and and it feels good to eat it, Try it.
Speaker 2:Exactly. Yes, I could not agree more Well. I would love for you to also take us back to when this transition started for you, your battling depression, you know kind of at a real low point, and I think that's what it sounded like in your life. And then, all of a sudden, there's sort of this connection that maybe the fats that I'm eating, the foods that I'm eating, aren't supporting my brain health or my mental health. I mean, what was that kind of learning, that information and switch for you? What was that like?
Speaker 3:Well, he said, look, he goes. You see a lot of people with problems mental problems, health problems today. And I'm like, yeah, that's more popular than ever apparently. And he said again, it's because of diet. But this this what I did introducing plant based omega threes to my brain over a period of time. That's the thing about holistic actions is they take time. Natural, you know. It's not like a, an aspirin that's cut off the pain. I mean, it doesn't work that way. It takes time.
Speaker 2:And I like that you use the analogy of like almost looking at our body as like a machine, and we want to put the best quality things in a machine as important and valuable as ourselves.
Speaker 3:Sure, but. But there are some of us who like the entertainment value more than others.
Speaker 3:Yes, you know, because if I could sit and I could eat a bowl of gruel three times a day and be completely healthy and satisfied, I do it. I don't. You know what I mean. Yeah, it's one of those things where, as other people are like you know, this doesn't mean as much to me. And then there's us, towards the other end and everyone in between yeah, the fact is is our mouth. When it comes to the meat or the flesh of the animal, our mouth becomes familiar with the resistance and the chewing experience. So that's why we work to replicate, like you'll find, like impossible or beyond their match ground meat.
Speaker 3:I mean it beautifully, I think. I think they both do great. The thing is is then you have like prager's and others who use full vegetables and stuff. So they're doing a like product but they're not doing a mimic product. So you have to realize that there's a shit, there's a difference in that. And the thing is is they talk about them the impossible or beyond being more of a transitional item, which which you know it can be, but at the same time I think on on any kind of regular basis, it's still Trump's ground beef, because here's a, here's another upside of a first generation protein. I don't run into bits of bone, I don't run into bits of connective tissue or a hair, and I know you can't buy meat without fecal matter in it. Plant based proteins not, not, not inside.
Speaker 2:No, no, thank goodness. No bones, no connective tissue and no PC is yes.
Speaker 3:I mean what's not the light.
Speaker 2:Right, right.
Speaker 3:I get that it's not the norm, but from a from a rocks or hard waters, wet perspective, it just makes the most sense.
Speaker 2:Yeah, yeah, yeah. I mean really like those types of foods, kind of just eliminate the need for meat, because it's like it's all right there. It's the texture, the flavor. I mean it's pretty on point and it's only going to get better from here, which is really exciting to see the plant based, just different foods and alternatives grow.
Speaker 3:Especially with mycelium. Yes, they can create vats of it in 24 hours. I'm like seriously Right. So I mean there's a lot of opportunity to make a lot of really nourishing foods that behave like the flesh of animals but don't involve the animals, which I mean like who wants to fight that?
Speaker 2:I know, I agree, I completely agree. Yeah, you had said something about meat being the second largest export in the US.
Speaker 3:Beef, beef, beef. We're the largest exporter in America. Texas is.
Speaker 2:That is wild to me.
Speaker 3:But, but check this out. So Texas has the 10th largest economy in the world. Our economy and our state is bigger than all of Canada, all of South Korea, wow, not as big as Brazil. 20% of all exports come out of Texas, so we're the largest exporter in America. We're the largest petrochemical producer at Houston part of that in America, but here check it out. We're also the largest wind energy producer. 30% of all wind energy we produce here in Texas and we put in the infrastructure to throw that power around the state.
Speaker 3:Wow, that's our only way and so, and then wind or, I'm sorry, solar energy. Number one is still California. That's about to change. We're going to take it. We're number two, my goodness. So, like you know, this leads up to this balance. So you got the petrochemicals, but you also have the wind and the solar. You know Well, we got the beef. So I've committed to us becoming the largest plant-based protein producer in America as well, because it only makes sense, right? You know the beef's going to do what beef's going to do over time. Okay, all I'm worried about is how do we nourish the people better and out of Texas.
Speaker 2:Yeah, I love, I think that's such a great goal. I mean it's and it's bound to happen. I mean that is so exciting.
Speaker 3:Yes, yeah, it's nice.
Speaker 2:I was looking on your website and some of those flavors that you had, like the prickly pear that you mentioned, I mean I just thought that was so innovative because I haven't seen that with any other plant-based jerky.
Speaker 3:When I got into the space, there were three other companies making plant-based jerky, and now there's 30, if not more, and others have come and gone.
Speaker 2:Yeah.
Speaker 3:So when I tried them, there were things I liked and things I didn't, and I knew I could do it better. And so I started doing jerky my way and people were receptive to it and I wanted to do. I wanted to have unique, bold flavors. There are people that do a lot of hot spicy. We don't. Our like black pepper has no added sugar. So you know, two grams of sugar for 22 bags, or 22 grams of protein in a bag and no sugar added. And our sodium is lower than almost everyone else.
Speaker 3:But that was not intentional, it's just how it turned out. So so we got the black pepper, which for me, I grew up hunting and fishing and eating lots of jerky, and usually it was black pepper or teriyaki with a very different teriyaki flavor that you had to park in your mouth and let soak so you can chew it so hard. And then the prickly pear being the state plant, I found we can use the juice of the fruit. It's a beautiful magenta color. It's got a really nice flavor.
Speaker 3:So we did a teriyaki that way and a chipotle that way, and then I knew I wanted to do something for the pigs, because I ate pork more than beef, and so I worked for well over a year on its big crunchy bacon. You bitch y'all. So, unlike the little you know, the little fake bits that have been around for decades, ours are made from whole, non-GMO soybeans. Again, 22 bags of protein in a bag of bacon bits and it tastes like well-cooked bacon. And when I launched those, they hit number one on Amazon for meatless bacon within six months and this wasn't through like big ad spend or something. It's me.
Speaker 1:Yeah.
Speaker 3:And so it continues to be number one meatless bacon on Amazon today. Wow, because it's just that good of a product. And so I did that. And then we just came out with, and are going to make available, I think later this week, a cinnamon churro. I saw that, I don't know. Yeah, yeah, we sent some out to some friends and they shared about it and real excited for that Because, again, the flavor. Who else is doing cinnamon churro? What?
Speaker 1:jerky Right it is.
Speaker 3:But it's good, I promise. In fact, I diced some up and made pancakes with it yesterday. Just put it on the griddle and then pour the pancake batter on it. Yes, you got these nuggets of cinnamon goodness, anyway. So yeah, we just keep continuing to come out. You know we're coming out with other flavors again this year. This is our year for flavors Awesome, and we're excited about each one of them because they again all mean something in Texas and we're certain that there'll be a hit with people.
Speaker 2:Yeah, I think that's really fantastic to kind of pull from the state that you were born in and are currently living in. I just think that's wonderful.
Speaker 3:Have you seen that video that we did? Dana feels good to be a vegan.
Speaker 2:No, where is that?
Speaker 3:So it's on YouTube.
Speaker 1:Okay.
Speaker 3:And you remember, I don't remember. I don't know if you saw that movie Office Space.
Speaker 2:Oh, yeah, yep.
Speaker 3:And Dana feels good to be a gangster while I rewrote that song and then shot it with some friends of mine.
Speaker 2:Oh my gosh. Okay, we're going to link that in the show notes.
Speaker 3:Okay, please do. Everyone needs to watch this Because again, it's like what can I say or what can I do to have people get it? Because once people get it, I don't know anyone who went. Well, I don't know I could have waited longer to get here. I've never heard that. I've never heard anyone go. Yeah, I should have kept just eating those brontosaurus burgers forever, because I you know it doesn't happen. Usually. It's like why wouldn't I hear, why didn't I get here sooner?
Speaker 2:Yep, yep. I feel like if there's one thing that all vegan people have in common is that I wish I would have done this sooner. Brett, you had also mentioned, you kind of gave us a preview of, like some of the health benefits that you had gained from going vegan, and I wouldn't mind if you would love to you know you'd mentioned, like the shift in your mental health coming out of your depression.
Speaker 3:Oh, yeah, yeah, yeah that. And then I've dropped over a hundred pounds and I continue to deal with. My relationship with food and my relationship with walking has now taken flight. I'm like, oh look, you can do something as simple as walk. Yes, Again the old, old stuff.
Speaker 2:Well, what? What has that looked like for you? Because I think a lot of times walking is just underestimated. I mean, there's so many benefits from walking.
Speaker 3:It's just, it's to me. It's annoying, being honest, that's where I'm at with it. But the fact is is this body, I know, needs it, it needs it needs, especially as we age. We need to get a little stronger, a little better, because I'm going to the Denver airport and you get off at the gate and you look and you're like, oh, I'm at the end, oh, it's way. And every time I'm gone I'm like, dude, you should be walking because it's a long trek, and so now I am, so that feels good.
Speaker 2:Or there's a sign that's just down the road here where I live that talks about health being the first wealth, that really famous saying, and I feel like that's something that if we could just think about what that actually means over and over again, it would have more of an impact on these food choices that we're making every single day, because, like you were saying, it's not necessarily diseases that run in families, it's diet. It's diet and lifestyle and we have so much control, for the most part, over that.
Speaker 3:But the problem is that people they probably don't want to know. I don't want to be responsible for it.
Speaker 2:Yeah.
Speaker 3:Every choice I make.
Speaker 2:Yeah, right no.
Speaker 3:But then there are others who I think once they'd learn that they'd go what and they definitely would make a shift. I would say Then the rest of us are like num, num, num, num, num num, num, num.
Speaker 2:Yeah, I mean I know people listening to this show right now have made the shift. I mean you and I have made the shift. It's kind of like we almost had these like two paths in front of us to an extent, and we chose one. I mean we had to make that choice Every day. So what was really cool is that all y'all's foods came out of this journey that's been going on for quite a while. You know the past a decade or so with you, brett. I mean, what's it been like to start this plant-based jerky company and feed us this good protein?
Speaker 3:Most states have a cottage law which allows you to produce at home and then go and sell it at the you know farmer's market or the community market or whatever your thing is where you live. You just can't leave it on a store on a shelf with a UPC code because it's not covered. But if you're selling it live, you can do that. So that's a way to prove out your product, and so I always recommend that people do that. And then I decided early on that I was gonna work with a production partner, which has its pluses and minuses, rather than having my own staff and my own business, my own building, my own all the equipment, everything else, because that's the only way I could really do it, you know, from a cost perspective. But you have to find ones that you know, cause minimums usually are what get people. Because you know the minimums. You know we're producing. We're producing usually in a day, around 5,000 bags a day and so you always want to get those numbers right because you want to get it sold and people have plenty of time to enjoy it. So it's just a series of lessons, but it's one of those fall down six times, stand up seven. You know you have to be willing to pivot.
Speaker 3:We pivoted this year, finally, to focusing on our direct to consumer business, which we haven't done before. And that's where our win is is our customers, because people who are our customers care about what we're up to and they, you know, one of the things that we push is the fact that it's not just a grab-and-go snack, it's also a protein replacement. I don't know if this will show up, but we've got a cookbook coming out and there's 40 recipes 40 recipes just amazing. Worked with a chef down in Austin, hannah, to put that together Again to show people how to use it. I grew up in the antiques business and I remember a lard company. A lard company had a book on uses how to use lard yeah, packing bearings and gashes and wounds to cooking. I knew there was a need for a cookbook around the product.
Speaker 3:It's just a matter of understanding, first of all, the numbers. You have to know the numbers because either you can make money or you can't. It's that simple. So you see, on Shark Tank they're like know your numbers. If you don't know your numbers, you have no business business because you won't stay in business.
Speaker 2:Yep.
Speaker 3:So it's just about knowing business, and for me it's what I call the path of least resistance, because there are a lot of places we could be in today, but it would cost so much it doesn't make sense today. Yeah, as far as retailers, so things. When you're on the just the consumer side, things aren't always as they seem. It's a lot harder to make money in retail than you'd think. Here's the thing If you make a widget for a dollar and you can sell it for $10, you're fine. But here's the problem. I know that using olive oil is a ton better than using canola oil, but canola oil will cost me a third of the price, but I don't do it.
Speaker 2:Yeah.
Speaker 3:Because of the margin. So if we can double our money, that's great. Let's work off of that, and so that's part of the problem is is that I feel responsible for nourishing people and doing that right, even though I could make more margins and use chemicals and crap. That's why you know we use some of the best ingredients you can get Because, again, it's about nourishing people. So we continue to work to increase those margins, still using quality products, and then just drive sales.
Speaker 3:Yeah, yeah so it's just a matter of you know, we did a HEB. I don't think you're familiar with HEB, but in Texas it's a big deal. We got 350 stores here in the US. We're in 150 other stores. They do a quest for Texas Best Contest every year where if you're a food producer, you can enter. So I entered in 2019. I was one of the 25, unless, which is the win, that means they want you in the store because they believe they can sell you. But we competed for cash and I came in sixth overall, but 840 people entered that year.
Speaker 2:Wow.
Speaker 3:So I was like okay, so feel good about this, or like yeah, I feel real good about it yes. We're in those stores and we're just about to do a reset. They're bringing one of our flavors back in and glad to see so again, and we're working on getting a couple other big players again, if it makes sense. So we just continue to seek direction from the universe and just do the next right thing.
Speaker 2:Yeah, I love that. That's beautiful. Well so, speaking of sales, where can people buy all y'all?
Speaker 3:foods. Our website is your best bet. That's allyallsfoodscom, and we're also on all social for the most part, so you can find us. Instagram is probably our most popular. We actually had a video go viral-ish.
Speaker 2:And we'll include some of those links in the show notes so for you listening, if you want to go grab some jerky or, my goodness, the bacon, the bacon bits, I'm definitely. I got my eye on those One of the churros, because by the time this airs, the churro flavor will be, out too, so that's really exciting.
Speaker 1:Absolutely, yeah, awesome.
Speaker 3:I'd be happy to get some of your whites.
Speaker 2:Yeah, yeah, absolutely Well, brett, thank you so much for coming on the show and sharing your story and making your mouths water talking about your plant-based jerky as well.
Speaker 3:Oh, thank you. I appreciate the opportunity to visit.
Speaker 2:Yep, absolutely All right. Well, thank you for tuning in today and we'll catch you on the next episode.
Speaker 1:Thank you so much for listening to the Plant-Centered and Thriving podcast today. If you found this episode inspiring, please share it with a friend or post it on social media and tag me so I can personally say thank you. Until next time, keep thriving.