November 4, 2025 • 18 mins
The central theme of this podcast episode revolves around the intricate process of developing new seasoning products and the associated challenges within the culinary market. We engage in an enlightening discourse with Amy Young from Old World Spices, who elucidates the complexities inherent in the creation and commercialization of spices, rubs, and sauces. Through our dialogue, we uncover the sobering reality that less than 20% of new products developed in the lab successfully reach the market, emphasizing the necessity for patience and persistence in this competitive industry. Furthermore, we explore the importance of branding and market presence, particularly for newcomers seeking to establish themselves amidst established competitors. This episode serves as an invaluable resource for those aspiring to navigate the multifaceted world of culinary product development.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Old World Spices
- Jack Daniels
- Fire and Smoke Society
- PK Grills
- Blackstone
- Loot and Booty
- Boar's Night Out
- Bobby Flay
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
This is Barbecue Nation After Hours.
The conversation that tookplace after the show ended.
Hey, everybody, it's jt andthis is a special version of Barbecue
Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Hey, everybody.
Welcome to After Hours here onthe Barbecue Nation.
(00:20):
I'm JT along with LeanneWhippen, and today we've got Amy
Young with us from Old World Spices.
And we've gotten quite an education.
If you listen to the.
The first part of the showthere on spices, rubs, sauces, there's
a process, and if you thinkyou're gonna just jump right into
(00:42):
it, I would suggest maybe youcontact Amy or listen to that show
we just did very carefully,because there's a lot to it.
So one thing that we'll starton a fairly serious note, Amy, if
that's all right with you,what would you say the success to
(01:03):
failure ratio is when somebodyis trying to create a new seasoning
and to actually get it to the market?
Wow.
Okay.
So we have meetings literallythis morning talking about processes
and amount of time that wespend with our lab and R and D, how
(01:24):
many projects they go througha month.
I think we're looking at a quarter.
We said in the last quarter,how many new products has the lab
developed and how many ofthose have been commercialized?
And I think it was less than 20%.
Wow.
Okay.
Yeah, yeah.
So, you know, you do get.
(01:45):
You have to remember, though,so some of these people, let's take
a bigger brand.
Let's take somebody like, youknow, the Jack Daniels Rubs, which
are going to be more grocery.
And, you know, in Walmart,maybe it's the Fire and Smoke Society,
which I believe is part of PKGrills, Blackstone has come out with
their rub, you know, sothey're going to come to us and they're
going to say, hey, we have aWalmart presentation coming up.
(02:09):
We need six new products toshow them.
So we're going to develop sixproducts for them.
They're going to show it to Walmart.
Walmart.
Or say, yeah, we'll take those two.
That's very, very typical whenyou're trying to present to a big
retailer and they want fresh,new things all the time, but it doesn't
guarantee you they're going totake it.
Now, on the barbecue hobbyistside, so we're going hardware, outdoor
(02:32):
living.
It depends on if you alreadyhave an established brand.
So if Sterling Smith at Lootand Booty comes out with a new rub,
and those retailers know that, man.
They can't keep his JollyRoger rub on the shelf.
It's selling so fast.
They're going to take a chanceand they're going to bring in his
new one.
If you are a boar's night out,White lightning, anything, they're
(02:52):
going to take you in because,again, they can hardly keep it in
stock.
It moves so fast.
If you're new, it's going totake you a little time, and you have
to be patient.
You have to work it.
You have to be promoting yourself.
You have to be online cookingwith your staff, showing people how
to use it.
But be patient.
It's not that it won't besuccessful, but it's not going to
(03:13):
open doors overnight.
That's good to know.
So if you, Amy, could cook andthen dine with a historical figure,
who would it be?
Oh, wow.
I cook the meal with the historical.
(03:33):
Figure, or you cook for them,but it's just you and them.
Okay.
Oh, my gosh.
You got to make me reallythink about this one.
And I don't know what I wouldcook for her, but I've always had
this strong affinity to MotherTeresa, and because she sacrificed
and gave so much, I think tobe able to give a meal or share a
(03:56):
meal with her and to givesomething to her would be a really
special moment.
Okay, well, then you alreadyanswered the second part of the question,
which is what would the menu be?
And it wouldn't be Taco Bell,but you're not sure.
Okay.
That's really a pretty good answer.
Have you ever eaten haggis?
(04:18):
What?
Yeah, what these are.
Can you spell that and use itin a sentence, please?
Have you ever gone to Scotlandand eaten some haggis where you have
to prick the boil and then do that?
I've never picked a boil, no.
Okay.
Okay.
(04:38):
You know what haggis is?
I have no.
Obviously, I have no idea.
I don't.
Please educate me.
Okay.
Okay.
Here you go, ladies.
You take a sheep stomach andyou clean it and then you fill it
full of other body parts likeliver and kidneys and all that stuff.
And then you put somevegetables and stuff in there and
(04:59):
you kind of sew it up and you.
You boil it, and then you canactually take it out of the boil
and bake it if you want, butyou got to kind of boil it.
And that's when they call,prick the boil to see if it's done.
It's a nasty shit.
I would never.
I would never advise anybodyto eat it.
(05:21):
A lot of people over there inthe UK like it, especially in the
northern part where Scotland is.
But anyway, that's what haggis is.
It comes from back in the dayswhen they couldn't waste any body
parts.
Can you delete that question, please?
(05:41):
Because it's like lunchtimehere and I suddenly not have to hear
this again, and I. I just can't.
You can't do that.
Well, if we ever get somebodywho golfs on here for, for a living,
that they will, they will knowwhat haggis is, especially if they've
been over to the British Openor the Irish Open or something.
Okay, what's the hottest newthing you out there to help people
(06:03):
with their cooking or their barbecue?
You know, there's been a lotof talk lately about the flat grills,
like the, like the PK grills,and people that are maybe afraid
of the fire, learning to cookthings on a flat top grill to kind
of get them into a backyard experience.
(06:23):
Right.
I think we're going to see.
I think we're going to seethose really take off.
And I think if you do have abarbecue rubber sauce, if you can
come up with more recipes andways to show people how to do things
that aren't as intimidatinglike on a flat top, that's going
to be gold.
There you go.
You got that land.
You're going to start doing that?
(06:45):
Yes, I've done a few.
I know you have.
Amy, if he started your careerall over again, what would you do?
That's Leanne question.
So if you.
That is my question.
Before I got into businesswith my father 32 years ago, I was
(07:05):
actually a high school specialed teacher.
And I took a break fromteaching to help my dad out, always
with the intention of going back.
And so I don't know.
I see.
I can't afford the pay cut, unfortunately.
And God bless you teachers andeverybody who devotes their lives
to these children.
So, you know, if I could makemy millions of dollars in the spice
(07:28):
industry and be able to walkaway and go back, I would.
I would go back to teaching.
Interesting.
That's probably why you getalong with the barbecue people so
well, because you have thatspecial training.
Because.
Yes, Jeff, Teaching.
Yes.
I specialized in behaviordisorders and learning disabilities.
So, you know, hang out with.
(07:48):
That's why I hang out withthis crew.
If.
Well, we could just wrap it upright there.
We have our answer.
If you could work with one ofyour barbecue heroes, who would it
be?
Someone I haven't worked with yet.
Anybody you want.
(08:10):
There's no right answers, but.
Well, you know, as odd as thissounds, because I have met him, and
I did one of his TV shows whenhe was traveling around the country,
but I haven't developedproducts with him.
I'd actually love to work with Bobby.
Fl.
Love that.
There you go.
Yep.
Well, Leanne, he was one ofthe kindest people.
(08:32):
He came in here to Kansas Cityfilming a show called.
I think it was called BarbecueAmerica or Barbecue Across America.
And he was visiting barbecuerestaurants and themed.
There was even a pet bakerythat did barbecue ribs here in town
that he came to see.
And, yeah, his producers hadcalled us up because they said they're
(08:54):
going into all these KansasCity barbecue restaurants, and they'd
ask everybody, hey, what's thesecret for your rub?
And, oh, I can't tell you.
I'll have to kill you, youknow, was kind of the very tired
joke.
And.
But he said the one thing hekept noticing was he kept seeing
Old World spices labels andall these boxes in the kitchens.
So he called me and said, whoare you and what do you do?
What's your connection here?
(09:16):
So I told him who we were, andthen we had, you know, this blending
operation.
And he said, well, can I come down?
Can I see your place?
Absolutely.
So now, this was his producer.
This wasn't Bobby yet.
So the producer came down, hetoured her place he liked, and he
goes, can I bring Bobby in andshoot a segment here?
Sure.
Absolutely.
So he did.
He came in and actually had tohang out with him for a couple of
days because they used me in acouple other segments that they were
(09:38):
doing locally.
And he said, oh, my God, wherecan I go?
Go get good sushi in this town.
So I made some reservationsand took the crew out for sushi.
And this is when I fell inlove with Bobby as a human being.
Okay.
He, sitting in thisrestaurant, asked if they could make
the bartender can make a socatini.
(09:58):
And the waiter said, well, letme go find out.
And he came back and said, no,he doesn't know how to make it.
He goes, well, does he mind ifI go behind the bar?
Oh, Mr. Flay.
And go wherever you want.
Bobby went back and startedmaking drinks and handed them out
to everybody in the bar andjust having a good time.
He just impressed me as just areally kind, generous person and
(10:19):
watched him then, you know,grow with all the shows and his restaurants
and all the stuff that he's done.
And I'm like, man, if I ithelp Bobby, I could come up with
a Bobby Flay line of productsand really help him push it.
I think it would be amazing.
Yeah.
Love that.
So maybe.
Very long answer.
Sorry, Jeff.
That's all right.
This one might even be longer.
(10:40):
What does the fantasy day looklike for Amy, and what does it contain
for activities?
Okay, you're going to have torepeat that because I got a little
funny Internet connection asyou were saying that.
Okay.
What does a fantasy day.
You were, like, robotized.
Okay, fantasy day for Amy andwhat activities does it contain?
(11:06):
Do I have to do it in one day?
You can do whatever you want.
It's going to be food involved.
So, you know, a great day forme is being able to learn something
new.
I love my barbecue family.
I love every time I'm at anevent, you know, that I learn new
(11:28):
things with everybody.
But I would love to spend aday with, I think, someone who would
be a Thai chef, that I couldspend a whole day shopping in the
market, going home, preparingfood, and then serving a meal to
all of my friends.
It was authentic Thai food.
There you go.
There you go.
(11:52):
Excuse me.
If you could erase one mistakefrom your past.
This is Leanne.
Question, by the way, whatwould it be and why?
Maybe the bright blueeyeshadow I wore in high school.
Yeah.
(12:13):
There are no mistakes.
There are no mistakes in ourpast, Jeff.
Everything is an opportunityto learn and grow.
So if I took anything away, Iwould have missed an important step
to get where I am now.
That's true.
That's true.
So if we put your skills tomusic, what would the music be?
Which skills are we talkingabout, Jeff?
(12:35):
Well, whatever you're doing,again, that's up to you, dear.
But let's keep it simple forour audience and so we can still
stay on the air here.
Like your cooking skills.
Oh, gosh.
If I'm cooking, I like.
(12:55):
I like the old stuff.
I like the Frank Sinatra andkind of the old crooners that Dean
Martin.
Mellow jazz, the.
Yeah, it's just.
It's.
It's relaxing, it's warm, It's.
It's inviting.
And if I can sing along withit, then I'm.
I like to sing in my kitchen.
(13:16):
I don't sing in public.
I never.
I would not sing for a million dollars.
I would not sing to you inthis microphone right now.
But when I'm home, puts itaround the house.
It's that easy.
Relaxing.
You know, they're kind of likeold love songs, and they just give
you warm, fuzzy feelings.
Does your kid leave the housewhen you Start singing.
Oh, he.
If we're in the car and Istart singing with the radio, he
(13:39):
will like reach over and turnthe volume down like, mom, Mom.
Okay.
If you were an animal, whatwould it be?
And why a horse?
They.
I just think they arebeautiful, strong, loyal, intelligent.
(14:00):
There's just something.
There's.
There's a grace and beauty toa horse that I don't know many other
animals possess.
That's true, actually.
What's the hardest thing aboutbeing at, at your level in business?
What's the hardest thing youhave to deal with?
(14:22):
The hardest thing for me rightnow is when we've grown as a company
and I don't get to be as handson with everything that I could before.
(14:44):
It's hard to sometimes have tohand an account or a relationship
over to someone else and hopethat they're going to take care of
that person like I would havetaken care of that person.
Because my.
I don't even like to use theword client.
My partners, my businesspartners become so important to me
and such a special part of my family.
(15:05):
Sure.
And as we grow and I've had todelegate things off and we just want
you to focus on marketing now.
You said earlier my new titlenow is strategic relations.
That part of it allows me tostill be in the relationships with
the people that we partnerwith, but I'm not necessarily handling
(15:25):
the day to day sales with them.
And that does get hard for me sometimes.
So they'll still call me upand say, hey, I need this to happen
fast.
Can you make it happen?
And I had to step back and go,you need to call your salesperson.
I'm sorry.
So it's hard to hand thingsoff that you've nurtured.
Sure.
What's one thing you missabout your 20s?
(15:48):
I know you're only 31, but my waistline.
Okay, moving on.
Bills.
30 years in barbecue has notbeen kind to my waist.
I don't know.
I think you're both lookpretty good.
I spent a lot of time with youboth in Texas, so here's a Leanne
(16:12):
question for you.
What?
What, what would your lastmeal be?
On death row?
Well, God, I don't know that Icould eat if I knew they were going
to put me in a. Oh, come on.
Come up with something thenext day.
I don't, I don't know that Icould eat probably all the desserts
(16:35):
I didn't let myself eat allthose years before.
I probably just wanted dessert.
Smorgasbord.
Yeah, there you go.
There you Go.
I think that's pretty good.
Okay.
Sweatshirts or formal wear?
Sweatshirts.
Okay.
Boxers or briefs?
(16:57):
On me or my partner?
You answer these any way you want.
I can't.
Brief.
Brief.
Okay.
Okay.
Dire Straits, A.C. d.C. OrBilly Ray Cyrus.
A.C. d. C. There you go.
(17:18):
There you go.
Your favorite movie?
Clerks.
Clerks?
What's that?
Yeah.
If you've not seen that, you.
Oh, my God.
Clerks is this awesome movie.
It's.
It was filmed all black andwhite on a.
Like, a home movie camera for.
(17:39):
I think they said it was a$10,000 budget to make this movie.
And it's a day in the life ofa guy that works in a convenience
store.
And all the funny, odd peoplethat come.
Huh?
And you will be.
No, this is not for your chariots.
Kevin Smith.
I think it was the first KevinSmith movie that he ever did before.
(18:01):
Okay.
All right.
Famous.
And it's hysterical.
All right.
Got it.
Worst concert you ever attended?
Probably the last time I sawRod Stewart.
Really?
Yeah.
He just, with age, has lost somuch range and vocal ability that
(18:22):
they had redone so many of hissongs that I had to listen for several
minutes to even know what songhe was singing because it just wasn't
the same pitch.
It wasn't the same key, was it?
I don't know.
This is Barbecue Nation After Hours.
The conversation that tookplace after the show ended.
Hey, everybody, it's jt andthis is a special version of Barbecue
Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Hey, everybody.
Welcome to After Hours here onthe Barbecue Nation.
(00:20):
I'm JT along with LeanneWhippen, and today we've got Amy
Young with us from Old World Spices.
And we've gotten quite an education.
If you listen to the.
The first part of the showthere on spices, rubs, sauces, there's
a process, and if you thinkyou're gonna just jump right into
(00:42):
it, I would suggest maybe youcontact Amy or listen to that show
we just did very carefully,because there's a lot to it.
So one thing that we'll starton a fairly serious note, Amy, if
that's all right with you,what would you say the success to
(01:03):
failure ratio is when somebodyis trying to create a new seasoning
and to actually get it to the market?
Wow.
Okay.
So we have meetings literallythis morning talking about processes
and amount of time that wespend with our lab and R and D, how
(01:24):
many projects they go througha month.
I think we're looking at a quarter.
We said in the last quarter,how many new products has the lab
developed and how many ofthose have been commercialized?
And I think it was less than 20%.
Wow.
Okay.
Yeah, yeah.
So, you know, you do get.
(01:45):
You have to remember, though,so some of these people, let's take
a bigger brand.
Let's take somebody like, youknow, the Jack Daniels Rubs, which
are going to be more grocery.
And, you know, in Walmart,maybe it's the Fire and Smoke Society,
which I believe is part of PKGrills, Blackstone has come out with
their rub, you know, sothey're going to come to us and they're
going to say, hey, we have aWalmart presentation coming up.
(02:09):
We need six new products toshow them.
So we're going to develop sixproducts for them.
They're going to show it to Walmart.
Walmart.
Or say, yeah, we'll take those two.
That's very, very typical whenyou're trying to present to a big
retailer and they want fresh,new things all the time, but it doesn't
guarantee you they're going totake it.
Now, on the barbecue hobbyistside, so we're going hardware, outdoor
(02:32):
living.
It depends on if you alreadyhave an established brand.
So if Sterling Smith at Lootand Booty comes out with a new rub,
and those retailers know that, man.
They can't keep his JollyRoger rub on the shelf.
It's selling so fast.
They're going to take a chanceand they're going to bring in his
new one.
If you are a boar's night out,White lightning, anything, they're
(02:52):
going to take you in because,again, they can hardly keep it in
stock.
It moves so fast.
If you're new, it's going totake you a little time, and you have
to be patient.
You have to work it.
You have to be promoting yourself.
You have to be online cookingwith your staff, showing people how
to use it.
But be patient.
It's not that it won't besuccessful, but it's not going to
(03:13):
open doors overnight.
That's good to know.
So if you, Amy, could cook andthen dine with a historical figure,
who would it be?
Oh, wow.
I cook the meal with the historical.
(03:33):
Figure, or you cook for them,but it's just you and them.
Okay.
Oh, my gosh.
You got to make me reallythink about this one.
And I don't know what I wouldcook for her, but I've always had
this strong affinity to MotherTeresa, and because she sacrificed
and gave so much, I think tobe able to give a meal or share a
(03:56):
meal with her and to givesomething to her would be a really
special moment.
Okay, well, then you alreadyanswered the second part of the question,
which is what would the menu be?
And it wouldn't be Taco Bell,but you're not sure.
Okay.
That's really a pretty good answer.
Have you ever eaten haggis?
(04:18):
What?
Yeah, what these are.
Can you spell that and use itin a sentence, please?
Have you ever gone to Scotlandand eaten some haggis where you have
to prick the boil and then do that?
I've never picked a boil, no.
Okay.
Okay.
(04:38):
You know what haggis is?
I have no.
Obviously, I have no idea.
I don't.
Please educate me.
Okay.
Okay.
Here you go, ladies.
You take a sheep stomach andyou clean it and then you fill it
full of other body parts likeliver and kidneys and all that stuff.
And then you put somevegetables and stuff in there and
(04:59):
you kind of sew it up and you.
You boil it, and then you canactually take it out of the boil
and bake it if you want, butyou got to kind of boil it.
And that's when they call,prick the boil to see if it's done.
It's a nasty shit.
I would never.
I would never advise anybodyto eat it.
(05:21):
A lot of people over there inthe UK like it, especially in the
northern part where Scotland is.
But anyway, that's what haggis is.
It comes from back in the dayswhen they couldn't waste any body
parts.
Can you delete that question, please?
(05:41):
Because it's like lunchtimehere and I suddenly not have to hear
this again, and I. I just can't.
You can't do that.
Well, if we ever get somebodywho golfs on here for, for a living,
that they will, they will knowwhat haggis is, especially if they've
been over to the British Openor the Irish Open or something.
Okay, what's the hottest newthing you out there to help people
(06:03):
with their cooking or their barbecue?
You know, there's been a lotof talk lately about the flat grills,
like the, like the PK grills,and people that are maybe afraid
of the fire, learning to cookthings on a flat top grill to kind
of get them into a backyard experience.
(06:23):
Right.
I think we're going to see.
I think we're going to seethose really take off.
And I think if you do have abarbecue rubber sauce, if you can
come up with more recipes andways to show people how to do things
that aren't as intimidatinglike on a flat top, that's going
to be gold.
There you go.
You got that land.
You're going to start doing that?
(06:45):
Yes, I've done a few.
I know you have.
Amy, if he started your careerall over again, what would you do?
That's Leanne question.
So if you.
That is my question.
Before I got into businesswith my father 32 years ago, I was
(07:05):
actually a high school specialed teacher.
And I took a break fromteaching to help my dad out, always
with the intention of going back.
And so I don't know.
I see.
I can't afford the pay cut, unfortunately.
And God bless you teachers andeverybody who devotes their lives
to these children.
So, you know, if I could makemy millions of dollars in the spice
(07:28):
industry and be able to walkaway and go back, I would.
I would go back to teaching.
Interesting.
That's probably why you getalong with the barbecue people so
well, because you have thatspecial training.
Because.
Yes, Jeff, Teaching.
Yes.
I specialized in behaviordisorders and learning disabilities.
So, you know, hang out with.
(07:48):
That's why I hang out withthis crew.
If.
Well, we could just wrap it upright there.
We have our answer.
If you could work with one ofyour barbecue heroes, who would it
be?
Someone I haven't worked with yet.
Anybody you want.
(08:10):
There's no right answers, but.
Well, you know, as odd as thissounds, because I have met him, and
I did one of his TV shows whenhe was traveling around the country,
but I haven't developedproducts with him.
I'd actually love to work with Bobby.
Fl.
Love that.
There you go.
Yep.
Well, Leanne, he was one ofthe kindest people.
(08:32):
He came in here to Kansas Cityfilming a show called.
I think it was called BarbecueAmerica or Barbecue Across America.
And he was visiting barbecuerestaurants and themed.
There was even a pet bakerythat did barbecue ribs here in town
that he came to see.
And, yeah, his producers hadcalled us up because they said they're
(08:54):
going into all these KansasCity barbecue restaurants, and they'd
ask everybody, hey, what's thesecret for your rub?
And, oh, I can't tell you.
I'll have to kill you, youknow, was kind of the very tired
joke.
And.
But he said the one thing hekept noticing was he kept seeing
Old World spices labels andall these boxes in the kitchens.
So he called me and said, whoare you and what do you do?
What's your connection here?
(09:16):
So I told him who we were, andthen we had, you know, this blending
operation.
And he said, well, can I come down?
Can I see your place?
Absolutely.
So now, this was his producer.
This wasn't Bobby yet.
So the producer came down, hetoured her place he liked, and he
goes, can I bring Bobby in andshoot a segment here?
Sure.
Absolutely.
So he did.
He came in and actually had tohang out with him for a couple of
days because they used me in acouple other segments that they were
(09:38):
doing locally.
And he said, oh, my God, wherecan I go?
Go get good sushi in this town.
So I made some reservationsand took the crew out for sushi.
And this is when I fell inlove with Bobby as a human being.
Okay.
He, sitting in thisrestaurant, asked if they could make
the bartender can make a socatini.
(09:58):
And the waiter said, well, letme go find out.
And he came back and said, no,he doesn't know how to make it.
He goes, well, does he mind ifI go behind the bar?
Oh, Mr. Flay.
And go wherever you want.
Bobby went back and startedmaking drinks and handed them out
to everybody in the bar andjust having a good time.
He just impressed me as just areally kind, generous person and
(10:19):
watched him then, you know,grow with all the shows and his restaurants
and all the stuff that he's done.
And I'm like, man, if I ithelp Bobby, I could come up with
a Bobby Flay line of productsand really help him push it.
I think it would be amazing.
Yeah.
Love that.
So maybe.
Very long answer.
Sorry, Jeff.
That's all right.
This one might even be longer.
(10:40):
What does the fantasy day looklike for Amy, and what does it contain
for activities?
Okay, you're going to have torepeat that because I got a little
funny Internet connection asyou were saying that.
Okay.
What does a fantasy day.
You were, like, robotized.
Okay, fantasy day for Amy andwhat activities does it contain?
(11:06):
Do I have to do it in one day?
You can do whatever you want.
It's going to be food involved.
So, you know, a great day forme is being able to learn something
new.
I love my barbecue family.
I love every time I'm at anevent, you know, that I learn new
(11:28):
things with everybody.
But I would love to spend aday with, I think, someone who would
be a Thai chef, that I couldspend a whole day shopping in the
market, going home, preparingfood, and then serving a meal to
all of my friends.
It was authentic Thai food.
There you go.
There you go.
(11:52):
Excuse me.
If you could erase one mistakefrom your past.
This is Leanne.
Question, by the way, whatwould it be and why?
Maybe the bright blueeyeshadow I wore in high school.
Yeah.
(12:13):
There are no mistakes.
There are no mistakes in ourpast, Jeff.
Everything is an opportunityto learn and grow.
So if I took anything away, Iwould have missed an important step
to get where I am now.
That's true.
That's true.
So if we put your skills tomusic, what would the music be?
Which skills are we talkingabout, Jeff?
(12:35):
Well, whatever you're doing,again, that's up to you, dear.
But let's keep it simple forour audience and so we can still
stay on the air here.
Like your cooking skills.
Oh, gosh.
If I'm cooking, I like.
(12:55):
I like the old stuff.
I like the Frank Sinatra andkind of the old crooners that Dean
Martin.
Mellow jazz, the.
Yeah, it's just.
It's.
It's relaxing, it's warm, It's.
It's inviting.
And if I can sing along withit, then I'm.
I like to sing in my kitchen.
(13:16):
I don't sing in public.
I never.
I would not sing for a million dollars.
I would not sing to you inthis microphone right now.
But when I'm home, puts itaround the house.
It's that easy.
Relaxing.
You know, they're kind of likeold love songs, and they just give
you warm, fuzzy feelings.
Does your kid leave the housewhen you Start singing.
Oh, he.
If we're in the car and Istart singing with the radio, he
(13:39):
will like reach over and turnthe volume down like, mom, Mom.
Okay.
If you were an animal, whatwould it be?
And why a horse?
They.
I just think they arebeautiful, strong, loyal, intelligent.
(14:00):
There's just something.
There's.
There's a grace and beauty toa horse that I don't know many other
animals possess.
That's true, actually.
What's the hardest thing aboutbeing at, at your level in business?
What's the hardest thing youhave to deal with?
(14:22):
The hardest thing for me rightnow is when we've grown as a company
and I don't get to be as handson with everything that I could before.
(14:44):
It's hard to sometimes have tohand an account or a relationship
over to someone else and hopethat they're going to take care of
that person like I would havetaken care of that person.
Because my.
I don't even like to use theword client.
My partners, my businesspartners become so important to me
and such a special part of my family.
(15:05):
Sure.
And as we grow and I've had todelegate things off and we just want
you to focus on marketing now.
You said earlier my new titlenow is strategic relations.
That part of it allows me tostill be in the relationships with
the people that we partnerwith, but I'm not necessarily handling
(15:25):
the day to day sales with them.
And that does get hard for me sometimes.
So they'll still call me upand say, hey, I need this to happen
fast.
Can you make it happen?
And I had to step back and go,you need to call your salesperson.
I'm sorry.
So it's hard to hand thingsoff that you've nurtured.
Sure.
What's one thing you missabout your 20s?
(15:48):
I know you're only 31, but my waistline.
Okay, moving on.
Bills.
30 years in barbecue has notbeen kind to my waist.
I don't know.
I think you're both lookpretty good.
I spent a lot of time with youboth in Texas, so here's a Leanne
(16:12):
question for you.
What?
What, what would your lastmeal be?
On death row?
Well, God, I don't know that Icould eat if I knew they were going
to put me in a. Oh, come on.
Come up with something thenext day.
I don't, I don't know that Icould eat probably all the desserts
(16:35):
I didn't let myself eat allthose years before.
I probably just wanted dessert.
Smorgasbord.
Yeah, there you go.
There you Go.
I think that's pretty good.
Okay.
Sweatshirts or formal wear?
Sweatshirts.
Okay.
Boxers or briefs?
(16:57):
On me or my partner?
You answer these any way you want.
I can't.
Brief.
Brief.
Okay.
Okay.
Dire Straits, A.C. d.C. OrBilly Ray Cyrus.
A.C. d. C. There you go.
(17:18):
There you go.
Your favorite movie?
Clerks.
Clerks?
What's that?
Yeah.
If you've not seen that, you.
Oh, my God.
Clerks is this awesome movie.
It's.
It was filmed all black andwhite on a.
Like, a home movie camera for.
(17:39):
I think they said it was a$10,000 budget to make this movie.
And it's a day in the life ofa guy that works in a convenience
store.
And all the funny, odd peoplethat come.
Huh?
And you will be.
No, this is not for your chariots.
Kevin Smith.
I think it was the first KevinSmith movie that he ever did before.
(18:01):
Okay.
All right.
Famous.
And it's hysterical.
All right.
Got it.
Worst concert you ever attended?
Probably the last time I sawRod Stewart.
Really?
Yeah.
He just, with age, has lost somuch range and vocal ability that
(18:22):
they had redone so many of hissongs that I had to listen for several
minutes to even know what songhe was singing because it just wasn't
the same pitch.
It wasn't the same key, was it?
I don't know.
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