April 29, 2025 • 22 mins
You might hear my stomach growling as you listen to this delicious episode. Join us as we eat our way through Mineral Wells, Texas, a small town with a big reputation as "The Wellness Capital of Texas."
Our culinary adventure begins at Fro Pro Cafe, where breakfast comes with an unexpected bonus—a sophisticated body composition scan that reveals far more than your weight. The cafe owner explains how this technology helps customers understand their true health metrics beyond BMI, tracking everything from muscle mass to hydration levels. While Alexa enjoys a colorful acai bowl, Rory discovers the unique purple sweet potato flavor of ube in a protein-packed breakfast shake.
The day continues at City Meats and Market, where wellness takes on a distinctly Texan twist with high-quality, locally-sourced meats and specialty grocery items. This multipurpose establishment flows seamlessly into connecting boutique shops, creating an immersive small-town shopping experience. We meet passionate local business owners who reveal their community-first approach to commerce—rather than competing, they actively send customers to each other's shops.
At The Market at 76067 (named for the local zip code), we discover an innovative approach to supporting local artisans. Instead of each vendor having a separate space, products are organized by category, creating a cohesive shopping experience while still celebrating individual makers. The owner shares how this collaborative model has transformed their downtown, with over 70% of sales now coming from tourists.
We grabbed Rose's book here! You can learn more about her from her podcast here: and www.BeneathTheFigTree.org
Our day culminates with dinner at Second Bar and Kitchen inside the historic Crazy Water Hotel. Under the direction of a New York chef, the restaurant maintains its Texas roots through locally-sourced ingredients proudly listed on the menu. Don't miss their "fire cider" shot—a non-alcoholic wellness elixir that packs flavor and health benefits in equal measure.
Through our food-focused exploration, we uncover the true meaning of wellness in this unique Texas town—it's about quality ingredients, strong community connections, and businesses that lift each other up rather than competing. Ready to taste it for yourself? Visit minerallwells.org to plan your own foodie adventure.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi, I'm Alexa and I'm Rory, and together we are the
Romies.
We are married to each other.
Right, we are a touring musicalduo.
Speaker 2 (00:11):
And our music has taken us to all kinds of places
all around the world and keepsus always on the go.
Speaker 1 (00:16):
So we hope you enjoy our stories and adventures while
running around working to keepall your plates spinning.
Speaker 2 (00:22):
And we hope, to facilitate your busy lifestyle
and feed your inner travel bug.
Speaker 1 (00:33):
Y'all, today's episode is well, let's just say
that while we're talking, youmight hear my stomach growl
literally.
Speaker 2 (00:44):
So y'all get ready to snack shop and stroll with us
as we explore some amazing localfood and fun finds in Mineral
Wells, texas.
Speaker 1 (00:51):
From small town cafes to charming boutiques, we're
sharing the flavors andtreasures that made our visit
unforgettable.
Speaker 2 (00:59):
So grab a mug of your Viga Bond tea Right and your
road trip snack of choice,because this episode might make
you hungry.
Speaker 1 (01:07):
I'm already hungry.
Speaker 2 (01:08):
All right, we kicked off our day at the Fro Pro Cafe,
which is just the kind ofbreakfast spot that makes you
feel like you're starting theday right super fresh, colorful
and energizing.
Speaker 1 (01:21):
Yeah, if you're into fitness or just curious about
what your body's doing, they'vegot this cool tech that tells
you a ton about your health.
Speaker 2 (01:29):
And it's free, okay.
So when we were looking y'allup on Google Maps, I saw that
there was a description about abody scan, body something.
Oh yeah, a body scan, yeah.
So what is that?
Speaker 3 (01:44):
It's really pretty neat.
So it takes your weight andthen it breaks down your weight
and tells you all the body waterlike inside your cells, outside
your cells.
It also tells you your fatcomposition versus your muscles,
gives you the percentage, andso the typical people that just
get their BMI done well, theymight consider them obese just
(02:05):
because they have more muscleand so, like I'm actually
supposedly overweight, which youare, so not, yeah, you're like
muscle.
So yeah, and so I have.
And it'll tell you you havebody composition D, which means
that your BMI shows that you'reoverweight, but it's just
because you have more muscle.
So it goes, it breaks down allthat.
(02:25):
It also tells you some of yourvisceral fat levels.
So if you're at risk for highblood pressure, diabetes we're
not a doctor, but it can be apredictor, like if you have a
visceral fat above 10, then Itell them you might want to just
have a doctor check up becauseit puts you at risk for diabetes
and stuff.
And just because people startworking out, just because you're
(02:47):
not losing weight, doesn't meanthat your body's not changing.
So it shows us those changes.
If they're not getting enoughprotein, we can be like, well,
you're losing muscle becauseyou're not getting enough
protein, or sometimes theirweight stays the same and it's
because they might lose fivepounds of fat but they gained
five pounds of muscle.
And it tells you how hydratedyou are.
(03:09):
It's pretty cool, especially ifyou have goals you want to meet
.
It shows you where you're atand how you're progressing.
It tells us what you need inyour diet or even in your
workout to improve and help youmeet your goals.
Speaker 2 (03:21):
So not only do you provide a wonderful breakfast of
acai bowls, but you also helppeople with their nutrition
goals, and you work with peoplein that capacity as well here.
Speaker 3 (03:31):
Yes, and the InBody machine that's.
I don't know anybody else thatprovides it free.
Most of the time you have topay for it, but we do it free
here for everybody.
And then the InBody also comeswith a free app, so you can also
put your goals in that app andthe app will calculate your
(03:51):
nutrition plan for you.
That's awesome.
Yeah, it is.
It's really cool.
Speaker 2 (03:56):
I love it, yeah and you own the gym?
Yes, very cool.
Do you have guest passes?
So if people are traveling,traveling through, they could do
a guest pass and work out atthe gym.
Speaker 3 (04:06):
Yes, there's a $10 day pass $10 day pass and it's
still.
We give you a code and you cango 24-7.
We have day passes and two-weekpasses.
It is in a historic buildingand it is one of the coolest
gyms you'll ever see becausethey left a lot of the old
plaster.
When they pull back plaster yousee the brick Like.
It's really cool.
Speaker 2 (04:26):
Super fun, okay, and this is just breakfast.
I mean, we're like we are justgetting started.
Super fun, okay.
So let's hook us up with someacai bowls.
So I actually went and I didthe body scan test thingy deal
while you were ordering yours.
It was a great way to start theday, feeling motivated and
(04:46):
fueled, and I had their acaibowl with some fun fruit and
nuts on top and it was a nicefun mix of feeling light and
satisfying all at the same time.
Speaker 1 (04:58):
Yeah, I had their ube shake.
Speaker 2 (05:01):
So he was in the mood for a protein shake that
morning.
Speaker 1 (05:04):
Yeah, it was an ube coconut protein.
So good, I got it with, I think, strawberries and something
else and it was really deliciousif you aren't aware of what ube
is, it is purple sweet potatoand so you aren't aware of what
a purple sweet potato is they'resuper yum.
Speaker 2 (05:22):
I put them them in our fryer all the time, our air
fryer thing she does.
The first time that I had theube, the purple sweet potato ice
cream, was in Hawaii, when wewent to Kauai.
Speaker 1 (05:36):
That's where we learned about ube.
Speaker 2 (05:37):
Yes, I had never heard of it before.
Things made from ube and soit's starting to gain popularity
.
And now Trader Joe's has a lineof ube like pancake mix and
cookies and all of this funstuff.
But you can go to Mineral Wells?
Speaker 1 (05:52):
Yes, now you can get a shake and get your ube shake
baby.
Shake it up, baby now.
So fun, it was really good.
So after our wonderfulbreakfast, we did some outdoor
exploring, which we talked aboutin our previous episode.
So if you haven't yet go,listen to it yeah, we made our
way to City Meats and Market forlunch, and this place ain't no
(06:14):
joke.
It's like walking into a Texasfoodie dream.
It's a meat market that sayspretty much all of it right,
especially grocery store and asandwich shop.
Speaker 2 (06:26):
So the menu.
Well, in this, like in ourCajun versus vegan thing that
Rory and I have going on, seeingthat this was a meat market,
the Cajun definitely won out onthis one.
Speaker 1 (06:37):
Big time.
We are in Texas, come on.
Speaker 2 (06:40):
I know this is how Texans do wellness Meat first,
so it is a little difficult togo vegan here.
I got a grilled cheese and asalad with cheese.
But what I think is deliciouslywonderful about this place is
how clean and local theofferings are here, so they're
offering high quality, cleanmeats from local and regional
(07:02):
farmers.
They're offering high-quality,clean meats from local and
regional farmers, and they havesome really fun specialty
grocery products that aresourced from brands that lean on
the clean, organic orbetter-for-you side of things,
and so the market is just reallylaid out really cute.
And we took advantage of some ofthose brands, yes, which we'll
tell you about in a little bit,but, rory being the resident
Cajun, tell us about what youordered, since you won this one.
Speaker 1 (07:30):
Well, I obviously got a sandwich with lots of meat.
I got a sandwich that was sortof their version of a Philly
cheese steak sandwich.
It was yum-y, really good.
Probably all their sandwichesare yummy, but that thing hit
the spot.
You know what I'm saying.
Speaker 2 (07:46):
Yeah, it's the kind of spot where locals know your
name, and while we were there,we actually got to meet the
owners and some of their familymembers and so it was just a
very welcoming fun place.
So after you finish a yummymeal there which it will be.
One of their walls is actuallylike, not a wall.
Speaker 1 (08:04):
It just opens up.
Speaker 2 (08:05):
It's a big opening yeah To this cool shopping
gallery of boutiques and goodiesfrom local and national
merchants, so you can just kindof like morph from your lunch
into these cool shops.
And so the two shopping areasthat connect together inside
this building are the Outfittersof Palo Pinto County.
Speaker 1 (08:24):
Yeah, Outfitters.
It's perfect for anyone intooutdoor gear or looking for
something rugged and real.
It's like the meat.
Speaker 2 (08:31):
And.
Speaker 1 (08:33):
The Collective at Poston's or maybe Poston's.
They say it's kind of like abetter version of an upscale
flea market shop kind of thing,but really cool, where multiple
vendors get to sell all in onemain area so you could walk
through different sections anddifferent kinds of goods.
Some cool stuff there, for sure.
Speaker 2 (08:50):
Now going through all of that shopping.
Uh Was difficult, but we didstick to window shopping.
Speaker 1 (08:56):
Well, that's what was difficult sticking to window
shopping.
Speaker 2 (08:58):
Right, right.
But we couldn't resist buying.
Speaker 1 (09:03):
Didn't totally stick to window shopping.
Speaker 2 (09:05):
These pretzels that they had at the City Meats and
Market, yeah, so Wow, they hadthese pretzels that were just at
the counter as like a sample.
Speaker 1 (09:13):
Oh, they totally suckered us in, totally.
Speaker 2 (09:15):
And they were just so good yeah a sample oh they
totally suckered us in, totally,and they were just so good.
So, yeah, so that's you know.
If y'all saw my recent postabout our food souvenirs, these
join the ranks for sure.
Speaker 1 (09:29):
Yeah, we carried some as a souvenir in our bellies as
well as in the bags.
We purchased multiple bags.
So if they have something outto taste like a to try it thing,
definitely taste it, but alsorealize you buy it.
Speaker 2 (09:36):
you're gonna buy because it's because they have
good stuff there, all right, soafter we left there, we just
crossed the street over into themagical the market at 76067,
which is their zip code.
Speaker 1 (09:51):
Yes, 76067, 7-6-0-6-7,.
Treasure chests of local goods,home decor, gifts, creativity.
Such a cool shop.
I wanted to spend a lot of timethere, which we didn't have, so
that the botanical garden wegot to go back to.
Both of those man.
Speaker 2 (10:09):
Yes, so here, instead of each seller having his or
her own area, like it is at thecollective, the market at 7-6
7607 combines everybody's goodstogether, so you're still going
to have sections of like all theclothing is together or all of
the pillows are together, soit's like an urban outfitters
(10:31):
kind of thing, but from localvendors, and so everything is
together and what this does iscreate a really very cool sense
of community and supporting eachother.
And so we got to talk to Deniseand get a little bit more
insight about how effective thisstrategy for setting up local
(10:52):
vendors all together.
She shared with us how they allcame together as a community to
make this thing happen.
Speaker 1 (10:59):
Very cool story.
Speaker 4 (11:00):
Yes, I'm pushing people up and down the street
and everybody on the street,every entrepreneur on the street
, is pushing people up and downthe street to allow them to
experience not my business butour city, and that, I think, is
why it has succeeded the way ithas.
Is because none of us have comeinto this, as how can I be
(11:21):
successful?
We've come into this with, howcan we make this city successful
, especially our historic area,and so that's what we do.
We I got, I actually pay mystaff.
Everybody gets one hour a monthon the clock where they get to
go wander the other stores andthat way they know what
everybody has and that way wecan direct that customer down to
(11:45):
where that item they're lookingfor is or what they're
searching for could be.
It allows them to also see allthe things going on in downtown
in real time.
So that's something we starteddoing about a year and a half,
two years ago, and had found itto be very beneficial.
The other thing is our history.
We make sure that our staffhere at the market really knows
(12:08):
the history of our city, becausethe history is what's driving
so much into the city alreadyand people always say I bet you
can't wait for that baker to getopen, because your business is
going to be busy, and I'm likeyou know what.
It is perfect timing becauseGod has us building all of this
and getting strong, fast legs towhere we're running a hundred
(12:29):
miles an hour with our hair onfire when the baker opens up.
So are we waiting for it?
We're not waiting for it, we'reanticipating it, but we're
running as fast and as hard aswe can with everyone that's
coming through here.
We're running currently about a72% tourism dollar, and so
that's all from outside of.
I consider tourism to beoutside of a 30-mile radius.
(12:51):
Okay, because if you have todrive 45 minutes to get
someplace and with trafficthat's what you're at, I feel
like you're coming in someplacethat you don't normally go.
Yeah, and we have, um,currently we have a book on our
display cabinet because we havea historical display on loan
until the fall and we're havingeverybody sign where they're
coming in from, and they'recoming in from all over the
(13:13):
country and we need to find her,the old sign-in book from the
museum down at the crazy.
They are coming in from allover the country and we need to
find her, the old sign-in bookfrom the museum down at the
Crazy.
They are coming in from allover the world.
Speaker 2 (13:21):
We definitely did not leave mineral wells
empty-handed.
Speaker 1 (13:24):
No you can't.
Speaker 2 (13:25):
We bought the pretzels, we bought gallons and
gallons of.
Crazy Water, which you haveheard about in a previous
episode.
And then what's super cool isRose, our guide, Rose Jordan.
Speaker 3 (13:39):
She's an author so.
Speaker 2 (13:41):
I was able to snag her book at the market at 7607.
Speaker 1 (13:45):
There's a really cool story behind the book.
Speaker 2 (13:47):
Yes, so you'll want to check out Rose's book.
She has a podcast, all thatstuff, so we'll put links to
those in our show notes too, ifyou want to check out more of
what she's up to.
Speaker 1 (13:56):
And don't forget the shops inside the Crazy Water.
Speaker 4 (13:58):
Hotel.
Speaker 1 (13:59):
Seriously, you could spend an afternoon exploring all
the finds in there.
There's a men's shop that oh,you walk in.
It smells of leather and justso many man things in there, and
coffee things, yeah, just super.
Speaker 2 (14:11):
It was neat so cool, yeah, very cool.
We really love supporting thelocal makers and shops, and all
of these shops just reallysupport that, and so it's not
just about buying stuff but it'sconnecting with the people and
the stories behind all of thethings that they're making
available to their town.
Speaker 1 (14:27):
Love the way their community is connected to each
other and helping each other'sbusiness prosper, as opposed to
a competition thing going on.
It's supporting each other, soeveryone thing going on.
It's supporting each other, soeveryone prospers.
It's really cool, so they buyfrom each other.
That's why it's all a lot oflocal stuff.
Speaker 2 (14:43):
Right, right, it really matters, and when you buy
local, you're pouring intocommunities, dreams and history
with every dollar you spend.
Yeah.
Speaker 1 (14:51):
Plus you come home with way cooler souvenirs.
Yeah, no offense to any airportkey chains, right?
Speaker 2 (14:57):
Right.
Speaker 1 (14:58):
Maybe Offense.
Speaker 2 (15:01):
So we then like so we've been talking about food
and shopping, and so of course,we have to tell you about our
very cool dinner at the secondbar and kitchen.
Speaker 1 (15:11):
Yeah, it's inside the Crazy Water Hotel and it's got
a great atmosphere.
First of all, the hotel is sohistoric.
It's really cool just being intheir lobby and from their lobby
.
Speaker 2 (15:21):
Which we talked about in our previous episode.
Speaker 1 (15:23):
Yeah, we did.
From this lobby you can justwalk right into this restaurant
and it's got all of the oh gosh,the great historic vibe.
But they've updated it so thatit feels really nice, great
atmosphere.
Speaker 2 (15:35):
And they have a famous chef from New York.
They do so he is gracing theirkitchen with his wonderful
delicacies.
So for appetizers we startedout.
Rory got this.
Speaker 1 (15:50):
This chowder.
It was one of their specials ofthe day.
And we're not talking like clamchowder or anything.
This is, you just have to tryit.
Okay, I mean, it's got bacon ontop, so what more is there to?
Speaker 2 (16:03):
say Wasn't it like?
Speaker 1 (16:03):
potato and cheese or something.
I mean it's got bacon on top.
What more is there to say?
It's so good.
I actually had them bring fourspoons.
So when it got to the table, weall put our spoons in and tried
it Well, everyone but youbecause there was bacon in it.
Right, yeah, and you know thatif you eat bacon you're going to
(16:24):
fall all off that wagon Gatewaymeat, oh yeah.
Speaker 2 (16:25):
Well, speaking of being vegetarian, I had plenty
of choices there.
What I ended up getting?
I got the beet salad, and Ienjoy beets.
I'm not like a total beet girl,but this had a nice different
blend of them and it was justreally good beets and greens and
it was deliciousness altogether, is that?
Speaker 1 (16:48):
why Beetnik's got their name.
Speaker 2 (16:50):
I have no idea what you're doing.
Okay, no-transcript.
It's green chili, like hominy.
It was like grits, but not butlike.
It was like I had to get itbecause, being from New Mexico,
(17:11):
I got a green chili fix Sure Ifyou like a bad crawfish, I'd
have to get that Right.
Right.
So I got the green chili, likehominy type stuff and to satisfy
your green chili taste buds.
Yes, yeah, it was really good,very well done.
Speaker 1 (17:27):
Yep, taste buds.
Yes, yes, very well done, yep.
I ordered a pizza and of coursethere was meat on my pizza.
Of course there was Really good.
It was a 12 inch pizza, so Ishared, I shared my pizza and I
still had like three or fourpieces to bring home.
Speaker 2 (17:36):
Yeah, really good, that was good.
Yeah, another thing we took,another souvenir we brought home
.
Speaker 1 (17:40):
Yes, that's right, so I can recommend their pizza.
Yeah, and it was really goodthe second time.
Speaker 2 (17:45):
The other side that I got was a nice blend.
I just got their seasonalveggies, and so it was like
parsnips and sweet potatoes andthe fun colored carrots all
mixed together, and so that wasa bit of loveliness as well, so
we really enjoyed that.
Now we started off the mealeven before our food came.
We got the cider shot orsomething like this.
(18:08):
So this is a fire cider.
Speaker 1 (18:10):
Yes, so it's a non-alcoholic it's made locally.
I mean it's again, it's a localthing.
Speaker 2 (18:16):
One of their local people makes this fire cider
it's with apple cider vinegar isthe main ingredient, and then
they add all of these frou-frouthings to it that make it spicy
and sweet and all of the flavorsof all the things.
Speaker 1 (18:29):
Listen it is so good.
I was expecting to fire my headup, but it's not just the
straight fire cider, so itdoesn't fire your head up at all
, but it is, so I could havedrank a whole glass of that.
It comes in little shots, andso we all had the shots.
They were so good.
You've got to try and they'resuper good for you like there's
a lot of goodness, yeah, yeah,that's why they put all these
(18:50):
things.
Speaker 2 (18:51):
We are talking about the wellness capital of texas.
Speaker 1 (18:53):
Yes, that's right, they put all these things in
that shot that are so good foryour body, yes, but you've got
to try that shot when you gothere.
Speaker 2 (19:00):
So good, it was good, oh yeah and we didn't even do
dessert or anything, because wedidn't need it?
Speaker 1 (19:06):
No, we were stuffed.
The food was very satisfying,although my heart wanted it, my
stomach couldn't take it.
We did got to meet the chef too.
He's a friend of Rose and herhusband, so that was really fun.
Speaker 2 (19:16):
Yeah, he came out and said hi to us and we got to
chat with him a little bit.
Speaker 1 (19:20):
Yep, and they're really great about doing
specific dietary things for yourorder.
And we know that because youalways have specific dietary
things for your order.
Speaker 2 (19:30):
I think I kind of ordered the things as they were.
I don't think I had to makechanges.
Speaker 1 (19:34):
Yeah, that's a good menu.
Speaker 2 (19:34):
So that was nice Yep.
And just like City Meats andMarket, they really pride
themselves at the second bar andkitchen of using a lot of local
vendors.
Speaker 1 (19:45):
Yeah, yeah, well, that's what I was saying, like
the fire stuff and so on.
Speaker 2 (19:48):
the menu you can see like they like to share where
things are sourced from We'vegot this at Farmer.
Speaker 1 (19:55):
Brown's place and stuff like that.
Speaker 2 (19:56):
Yeah.
Speaker 1 (19:56):
And they have this, of course me a bone-in ribeye
that I've got to try sometime.
Speaker 2 (20:02):
Oh man, yeah, you've got to save up for that one.
Speaker 1 (20:04):
Locally sourced again .
Yeah.
Speaker 2 (20:16):
So it's like you know , the whole healthy grass fed,
whatever stuff, beef, Right.
So you know we have talkedabout mineral wells being the
wellness capital of Texas and Iwould say, like, from our food
experience, the healthy in myopinion, comes from it being so
clean and so local and justfinding things that are going to
plug into local.
Your food's going to be muchmore fresh, less processed and
that's like that's a really goodway to approach food.
Speaker 1 (20:34):
Yeah, and it's you know, and there's the food side
of the wellness capital of Texas.
But the way that their wholesystem works there in their
little town all working togetherwith such community, there's a
really great feeling to thattown.
Yes, for sure.
And talk about wellness.
That's a big side of it, Ithink.
Yeah, really great the water,the food, the people, the way
(20:56):
they're working together incommunity.
Definitely the wellness capitalof Texas.
Speaker 2 (21:02):
So we hope you will visit as well.
Plan your visit, go tovisitmineralwellsorg and get all
of the info.
Listen to our episodes, checkout our socials, and we hope
that we have inspired you toplan your visit to Mineral Wells
, yes, so you can have anawesome wellness experience.
Speaker 1 (21:22):
You must.
Speaker 2 (21:23):
Texas style.
Speaker 1 (21:24):
That's right, baby, and if you've got favorite
foodie shops or hidden gem shopsthat we need to check out, let
us know too.
So ours to you is go to mineralwells, texas, check it out.
Speaker 2 (21:34):
They got all that we'll see you next time.
We hope we've inspired you thisepisode, so join us next time.
Please subscribe to rate andshare our podcast with your
friends or you know whome?
And please like and follow uson Instagram, youtube and
Facebook.
Speaker 1 (21:53):
We are also on X and on all social platforms.
We are at TheRomies, that'sT-H-E-R-O-A-M-I-E-S, and our
main hub is our website.
Speaker 2 (22:04):
At wwwtheromiescom, that's right, that's.
T-h-e-r-o-a-m-i-e-s dot com.
We'll be there until next time.
Yeah, thanks for listening.
Bye.
Hi, I'm Alexa and I'm Rory, and together we are the
Romies.
We are married to each other.
Right, we are a touring musicalduo.
Speaker 2 (00:11):
And our music has taken us to all kinds of places
all around the world and keepsus always on the go.
Speaker 1 (00:16):
So we hope you enjoy our stories and adventures while
running around working to keepall your plates spinning.
Speaker 2 (00:22):
And we hope, to facilitate your busy lifestyle
and feed your inner travel bug.
Speaker 1 (00:33):
Y'all, today's episode is well, let's just say
that while we're talking, youmight hear my stomach growl
literally.
Speaker 2 (00:44):
So y'all get ready to snack shop and stroll with us
as we explore some amazing localfood and fun finds in Mineral
Wells, texas.
Speaker 1 (00:51):
From small town cafes to charming boutiques, we're
sharing the flavors andtreasures that made our visit
unforgettable.
Speaker 2 (00:59):
So grab a mug of your Viga Bond tea Right and your
road trip snack of choice,because this episode might make
you hungry.
Speaker 1 (01:07):
I'm already hungry.
Speaker 2 (01:08):
All right, we kicked off our day at the Fro Pro Cafe,
which is just the kind ofbreakfast spot that makes you
feel like you're starting theday right super fresh, colorful
and energizing.
Speaker 1 (01:21):
Yeah, if you're into fitness or just curious about
what your body's doing, they'vegot this cool tech that tells
you a ton about your health.
Speaker 2 (01:29):
And it's free, okay.
So when we were looking y'allup on Google Maps, I saw that
there was a description about abody scan, body something.
Oh yeah, a body scan, yeah.
So what is that?
Speaker 3 (01:44):
It's really pretty neat.
So it takes your weight andthen it breaks down your weight
and tells you all the body waterlike inside your cells, outside
your cells.
It also tells you your fatcomposition versus your muscles,
gives you the percentage, andso the typical people that just
get their BMI done well, theymight consider them obese just
(02:05):
because they have more muscleand so, like I'm actually
supposedly overweight, which youare, so not, yeah, you're like
muscle.
So yeah, and so I have.
And it'll tell you you havebody composition D, which means
that your BMI shows that you'reoverweight, but it's just
because you have more muscle.
So it goes, it breaks down allthat.
(02:25):
It also tells you some of yourvisceral fat levels.
So if you're at risk for highblood pressure, diabetes we're
not a doctor, but it can be apredictor, like if you have a
visceral fat above 10, then Itell them you might want to just
have a doctor check up becauseit puts you at risk for diabetes
and stuff.
And just because people startworking out, just because you're
(02:47):
not losing weight, doesn't meanthat your body's not changing.
So it shows us those changes.
If they're not getting enoughprotein, we can be like, well,
you're losing muscle becauseyou're not getting enough
protein, or sometimes theirweight stays the same and it's
because they might lose fivepounds of fat but they gained
five pounds of muscle.
And it tells you how hydratedyou are.
(03:09):
It's pretty cool, especially ifyou have goals you want to meet
.
It shows you where you're atand how you're progressing.
It tells us what you need inyour diet or even in your
workout to improve and help youmeet your goals.
Speaker 2 (03:21):
So not only do you provide a wonderful breakfast of
acai bowls, but you also helppeople with their nutrition
goals, and you work with peoplein that capacity as well here.
Speaker 3 (03:31):
Yes, and the InBody machine that's.
I don't know anybody else thatprovides it free.
Most of the time you have topay for it, but we do it free
here for everybody.
And then the InBody also comeswith a free app, so you can also
put your goals in that app andthe app will calculate your
(03:51):
nutrition plan for you.
That's awesome.
Yeah, it is.
It's really cool.
Speaker 2 (03:56):
I love it, yeah and you own the gym?
Yes, very cool.
Do you have guest passes?
So if people are traveling,traveling through, they could do
a guest pass and work out atthe gym.
Speaker 3 (04:06):
Yes, there's a $10 day pass $10 day pass and it's
still.
We give you a code and you cango 24-7.
We have day passes and two-weekpasses.
It is in a historic buildingand it is one of the coolest
gyms you'll ever see becausethey left a lot of the old
plaster.
When they pull back plaster yousee the brick Like.
It's really cool.
Speaker 2 (04:26):
Super fun, okay, and this is just breakfast.
I mean, we're like we are justgetting started.
Super fun, okay.
So let's hook us up with someacai bowls.
So I actually went and I didthe body scan test thingy deal
while you were ordering yours.
It was a great way to start theday, feeling motivated and
(04:46):
fueled, and I had their acaibowl with some fun fruit and
nuts on top and it was a nicefun mix of feeling light and
satisfying all at the same time.
Speaker 1 (04:58):
Yeah, I had their ube shake.
Speaker 2 (05:01):
So he was in the mood for a protein shake that
morning.
Speaker 1 (05:04):
Yeah, it was an ube coconut protein.
So good, I got it with, I think, strawberries and something
else and it was really deliciousif you aren't aware of what ube
is, it is purple sweet potatoand so you aren't aware of what
a purple sweet potato is they'resuper yum.
Speaker 2 (05:22):
I put them them in our fryer all the time, our air
fryer thing she does.
The first time that I had theube, the purple sweet potato ice
cream, was in Hawaii, when wewent to Kauai.
Speaker 1 (05:36):
That's where we learned about ube.
Speaker 2 (05:37):
Yes, I had never heard of it before.
Things made from ube and soit's starting to gain popularity
.
And now Trader Joe's has a lineof ube like pancake mix and
cookies and all of this funstuff.
But you can go to Mineral Wells?
Speaker 1 (05:52):
Yes, now you can get a shake and get your ube shake
baby.
Shake it up, baby now.
So fun, it was really good.
So after our wonderfulbreakfast, we did some outdoor
exploring, which we talked aboutin our previous episode.
So if you haven't yet go,listen to it yeah, we made our
way to City Meats and Market forlunch, and this place ain't no
(06:14):
joke.
It's like walking into a Texasfoodie dream.
It's a meat market that sayspretty much all of it right,
especially grocery store and asandwich shop.
Speaker 2 (06:26):
So the menu.
Well, in this, like in ourCajun versus vegan thing that
Rory and I have going on, seeingthat this was a meat market,
the Cajun definitely won out onthis one.
Speaker 1 (06:37):
Big time.
We are in Texas, come on.
Speaker 2 (06:40):
I know this is how Texans do wellness Meat first,
so it is a little difficult togo vegan here.
I got a grilled cheese and asalad with cheese.
But what I think is deliciouslywonderful about this place is
how clean and local theofferings are here, so they're
offering high quality, cleanmeats from local and regional
(07:02):
farmers.
They're offering high-quality,clean meats from local and
regional farmers, and they havesome really fun specialty
grocery products that aresourced from brands that lean on
the clean, organic orbetter-for-you side of things,
and so the market is just reallylaid out really cute.
And we took advantage of some ofthose brands, yes, which we'll
tell you about in a little bit,but, rory being the resident
Cajun, tell us about what youordered, since you won this one.
Speaker 1 (07:30):
Well, I obviously got a sandwich with lots of meat.
I got a sandwich that was sortof their version of a Philly
cheese steak sandwich.
It was yum-y, really good.
Probably all their sandwichesare yummy, but that thing hit
the spot.
You know what I'm saying.
Speaker 2 (07:46):
Yeah, it's the kind of spot where locals know your
name, and while we were there,we actually got to meet the
owners and some of their familymembers and so it was just a
very welcoming fun place.
So after you finish a yummymeal there which it will be.
One of their walls is actuallylike, not a wall.
Speaker 1 (08:04):
It just opens up.
Speaker 2 (08:05):
It's a big opening yeah To this cool shopping
gallery of boutiques and goodiesfrom local and national
merchants, so you can just kindof like morph from your lunch
into these cool shops.
And so the two shopping areasthat connect together inside
this building are the Outfittersof Palo Pinto County.
Speaker 1 (08:24):
Yeah, Outfitters.
It's perfect for anyone intooutdoor gear or looking for
something rugged and real.
It's like the meat.
Speaker 2 (08:31):
And.
Speaker 1 (08:33):
The Collective at Poston's or maybe Poston's.
They say it's kind of like abetter version of an upscale
flea market shop kind of thing,but really cool, where multiple
vendors get to sell all in onemain area so you could walk
through different sections anddifferent kinds of goods.
Some cool stuff there, for sure.
Speaker 2 (08:50):
Now going through all of that shopping.
Uh Was difficult, but we didstick to window shopping.
Speaker 1 (08:56):
Well, that's what was difficult sticking to window
shopping.
Speaker 2 (08:58):
Right, right.
But we couldn't resist buying.
Speaker 1 (09:03):
Didn't totally stick to window shopping.
Speaker 2 (09:05):
These pretzels that they had at the City Meats and
Market, yeah, so Wow, they hadthese pretzels that were just at
the counter as like a sample.
Speaker 1 (09:13):
Oh, they totally suckered us in, totally.
Speaker 2 (09:15):
And they were just so good yeah a sample oh they
totally suckered us in, totally,and they were just so good.
So, yeah, so that's you know.
If y'all saw my recent postabout our food souvenirs, these
join the ranks for sure.
Speaker 1 (09:29):
Yeah, we carried some as a souvenir in our bellies as
well as in the bags.
We purchased multiple bags.
So if they have something outto taste like a to try it thing,
definitely taste it, but alsorealize you buy it.
Speaker 2 (09:36):
you're gonna buy because it's because they have
good stuff there, all right, soafter we left there, we just
crossed the street over into themagical the market at 76067,
which is their zip code.
Speaker 1 (09:51):
Yes, 76067, 7-6-0-6-7,.
Treasure chests of local goods,home decor, gifts, creativity.
Such a cool shop.
I wanted to spend a lot of timethere, which we didn't have, so
that the botanical garden wegot to go back to.
Both of those man.
Speaker 2 (10:09):
Yes, so here, instead of each seller having his or
her own area, like it is at thecollective, the market at 7-6
7607 combines everybody's goodstogether, so you're still going
to have sections of like all theclothing is together or all of
the pillows are together, soit's like an urban outfitters
(10:31):
kind of thing, but from localvendors, and so everything is
together and what this does iscreate a really very cool sense
of community and supporting eachother.
And so we got to talk to Deniseand get a little bit more
insight about how effective thisstrategy for setting up local
(10:52):
vendors all together.
She shared with us how they allcame together as a community to
make this thing happen.
Speaker 1 (10:59):
Very cool story.
Speaker 4 (11:00):
Yes, I'm pushing people up and down the street
and everybody on the street,every entrepreneur on the street
, is pushing people up and downthe street to allow them to
experience not my business butour city, and that, I think, is
why it has succeeded the way ithas.
Is because none of us have comeinto this, as how can I be
(11:21):
successful?
We've come into this with, howcan we make this city successful
, especially our historic area,and so that's what we do.
We I got, I actually pay mystaff.
Everybody gets one hour a monthon the clock where they get to
go wander the other stores andthat way they know what
everybody has and that way wecan direct that customer down to
(11:45):
where that item they're lookingfor is or what they're
searching for could be.
It allows them to also see allthe things going on in downtown
in real time.
So that's something we starteddoing about a year and a half,
two years ago, and had found itto be very beneficial.
The other thing is our history.
We make sure that our staffhere at the market really knows
(12:08):
the history of our city, becausethe history is what's driving
so much into the city alreadyand people always say I bet you
can't wait for that baker to getopen, because your business is
going to be busy, and I'm likeyou know what.
It is perfect timing becauseGod has us building all of this
and getting strong, fast legs towhere we're running a hundred
(12:29):
miles an hour with our hair onfire when the baker opens up.
So are we waiting for it?
We're not waiting for it, we'reanticipating it, but we're
running as fast and as hard aswe can with everyone that's
coming through here.
We're running currently about a72% tourism dollar, and so
that's all from outside of.
I consider tourism to beoutside of a 30-mile radius.
(12:51):
Okay, because if you have todrive 45 minutes to get
someplace and with trafficthat's what you're at, I feel
like you're coming in someplacethat you don't normally go.
Yeah, and we have, um,currently we have a book on our
display cabinet because we havea historical display on loan
until the fall and we're havingeverybody sign where they're
coming in from, and they'recoming in from all over the
(13:13):
country and we need to find her,the old sign-in book from the
museum down at the crazy.
They are coming in from allover the country and we need to
find her, the old sign-in bookfrom the museum down at the
Crazy.
They are coming in from allover the world.
Speaker 2 (13:21):
We definitely did not leave mineral wells
empty-handed.
Speaker 1 (13:24):
No you can't.
Speaker 2 (13:25):
We bought the pretzels, we bought gallons and
gallons of.
Crazy Water, which you haveheard about in a previous
episode.
And then what's super cool isRose, our guide, Rose Jordan.
Speaker 3 (13:39):
She's an author so.
Speaker 2 (13:41):
I was able to snag her book at the market at 7607.
Speaker 1 (13:45):
There's a really cool story behind the book.
Speaker 2 (13:47):
Yes, so you'll want to check out Rose's book.
She has a podcast, all thatstuff, so we'll put links to
those in our show notes too, ifyou want to check out more of
what she's up to.
Speaker 1 (13:56):
And don't forget the shops inside the Crazy Water.
Speaker 4 (13:58):
Hotel.
Speaker 1 (13:59):
Seriously, you could spend an afternoon exploring all
the finds in there.
There's a men's shop that oh,you walk in.
It smells of leather and justso many man things in there, and
coffee things, yeah, just super.
Speaker 2 (14:11):
It was neat so cool, yeah, very cool.
We really love supporting thelocal makers and shops, and all
of these shops just reallysupport that, and so it's not
just about buying stuff but it'sconnecting with the people and
the stories behind all of thethings that they're making
available to their town.
Speaker 1 (14:27):
Love the way their community is connected to each
other and helping each other'sbusiness prosper, as opposed to
a competition thing going on.
It's supporting each other, soeveryone thing going on.
It's supporting each other, soeveryone prospers.
It's really cool, so they buyfrom each other.
That's why it's all a lot oflocal stuff.
Speaker 2 (14:43):
Right, right, it really matters, and when you buy
local, you're pouring intocommunities, dreams and history
with every dollar you spend.
Yeah.
Speaker 1 (14:51):
Plus you come home with way cooler souvenirs.
Yeah, no offense to any airportkey chains, right?
Speaker 2 (14:57):
Right.
Speaker 1 (14:58):
Maybe Offense.
Speaker 2 (15:01):
So we then like so we've been talking about food
and shopping, and so of course,we have to tell you about our
very cool dinner at the secondbar and kitchen.
Speaker 1 (15:11):
Yeah, it's inside the Crazy Water Hotel and it's got
a great atmosphere.
First of all, the hotel is sohistoric.
It's really cool just being intheir lobby and from their lobby
.
Speaker 2 (15:21):
Which we talked about in our previous episode.
Speaker 1 (15:23):
Yeah, we did.
From this lobby you can justwalk right into this restaurant
and it's got all of the oh gosh,the great historic vibe.
But they've updated it so thatit feels really nice, great
atmosphere.
Speaker 2 (15:35):
And they have a famous chef from New York.
They do so he is gracing theirkitchen with his wonderful
delicacies.
So for appetizers we startedout.
Rory got this.
Speaker 1 (15:50):
This chowder.
It was one of their specials ofthe day.
And we're not talking like clamchowder or anything.
This is, you just have to tryit.
Okay, I mean, it's got bacon ontop, so what more is there to?
Speaker 2 (16:03):
say Wasn't it like?
Speaker 1 (16:03):
potato and cheese or something.
I mean it's got bacon on top.
What more is there to say?
It's so good.
I actually had them bring fourspoons.
So when it got to the table, weall put our spoons in and tried
it Well, everyone but youbecause there was bacon in it.
Right, yeah, and you know thatif you eat bacon you're going to
(16:24):
fall all off that wagon Gatewaymeat, oh yeah.
Speaker 2 (16:25):
Well, speaking of being vegetarian, I had plenty
of choices there.
What I ended up getting?
I got the beet salad, and Ienjoy beets.
I'm not like a total beet girl,but this had a nice different
blend of them and it was justreally good beets and greens and
it was deliciousness altogether, is that?
Speaker 1 (16:48):
why Beetnik's got their name.
Speaker 2 (16:50):
I have no idea what you're doing.
Okay, no-transcript.
It's green chili, like hominy.
It was like grits, but not butlike.
It was like I had to get itbecause, being from New Mexico,
(17:11):
I got a green chili fix Sure Ifyou like a bad crawfish, I'd
have to get that Right.
Right.
So I got the green chili, likehominy type stuff and to satisfy
your green chili taste buds.
Yes, yeah, it was really good,very well done.
Speaker 1 (17:27):
Yep, taste buds.
Yes, yes, very well done, yep.
I ordered a pizza and of coursethere was meat on my pizza.
Of course there was Really good.
It was a 12 inch pizza, so Ishared, I shared my pizza and I
still had like three or fourpieces to bring home.
Speaker 2 (17:36):
Yeah, really good, that was good.
Yeah, another thing we took,another souvenir we brought home
.
Speaker 1 (17:40):
Yes, that's right, so I can recommend their pizza.
Yeah, and it was really goodthe second time.
Speaker 2 (17:45):
The other side that I got was a nice blend.
I just got their seasonalveggies, and so it was like
parsnips and sweet potatoes andthe fun colored carrots all
mixed together, and so that wasa bit of loveliness as well, so
we really enjoyed that.
Now we started off the mealeven before our food came.
We got the cider shot orsomething like this.
(18:08):
So this is a fire cider.
Speaker 1 (18:10):
Yes, so it's a non-alcoholic it's made locally.
I mean it's again, it's a localthing.
Speaker 2 (18:16):
One of their local people makes this fire cider
it's with apple cider vinegar isthe main ingredient, and then
they add all of these frou-frouthings to it that make it spicy
and sweet and all of the flavorsof all the things.
Speaker 1 (18:29):
Listen it is so good.
I was expecting to fire my headup, but it's not just the
straight fire cider, so itdoesn't fire your head up at all
, but it is, so I could havedrank a whole glass of that.
It comes in little shots, andso we all had the shots.
They were so good.
You've got to try and they'resuper good for you like there's
a lot of goodness, yeah, yeah,that's why they put all these
(18:50):
things.
Speaker 2 (18:51):
We are talking about the wellness capital of texas.
Speaker 1 (18:53):
Yes, that's right, they put all these things in
that shot that are so good foryour body, yes, but you've got
to try that shot when you gothere.
Speaker 2 (19:00):
So good, it was good, oh yeah and we didn't even do
dessert or anything, because wedidn't need it?
Speaker 1 (19:06):
No, we were stuffed.
The food was very satisfying,although my heart wanted it, my
stomach couldn't take it.
We did got to meet the chef too.
He's a friend of Rose and herhusband, so that was really fun.
Speaker 2 (19:16):
Yeah, he came out and said hi to us and we got to
chat with him a little bit.
Speaker 1 (19:20):
Yep, and they're really great about doing
specific dietary things for yourorder.
And we know that because youalways have specific dietary
things for your order.
Speaker 2 (19:30):
I think I kind of ordered the things as they were.
I don't think I had to makechanges.
Speaker 1 (19:34):
Yeah, that's a good menu.
Speaker 2 (19:34):
So that was nice Yep.
And just like City Meats andMarket, they really pride
themselves at the second bar andkitchen of using a lot of local
vendors.
Speaker 1 (19:45):
Yeah, yeah, well, that's what I was saying, like
the fire stuff and so on.
Speaker 2 (19:48):
the menu you can see like they like to share where
things are sourced from We'vegot this at Farmer.
Speaker 1 (19:55):
Brown's place and stuff like that.
Speaker 2 (19:56):
Yeah.
Speaker 1 (19:56):
And they have this, of course me a bone-in ribeye
that I've got to try sometime.
Speaker 2 (20:02):
Oh man, yeah, you've got to save up for that one.
Speaker 1 (20:04):
Locally sourced again .
Yeah.
Speaker 2 (20:16):
So it's like you know , the whole healthy grass fed,
whatever stuff, beef, Right.
So you know we have talkedabout mineral wells being the
wellness capital of Texas and Iwould say, like, from our food
experience, the healthy in myopinion, comes from it being so
clean and so local and justfinding things that are going to
plug into local.
Your food's going to be muchmore fresh, less processed and
that's like that's a really goodway to approach food.
Speaker 1 (20:34):
Yeah, and it's you know, and there's the food side
of the wellness capital of Texas.
But the way that their wholesystem works there in their
little town all working togetherwith such community, there's a
really great feeling to thattown.
Yes, for sure.
And talk about wellness.
That's a big side of it, Ithink.
Yeah, really great the water,the food, the people, the way
(20:56):
they're working together incommunity.
Definitely the wellness capitalof Texas.
Speaker 2 (21:02):
So we hope you will visit as well.
Plan your visit, go tovisitmineralwellsorg and get all
of the info.
Listen to our episodes, checkout our socials, and we hope
that we have inspired you toplan your visit to Mineral Wells
, yes, so you can have anawesome wellness experience.
Speaker 1 (21:22):
You must.
Speaker 2 (21:23):
Texas style.
Speaker 1 (21:24):
That's right, baby, and if you've got favorite
foodie shops or hidden gem shopsthat we need to check out, let
us know too.
So ours to you is go to mineralwells, texas, check it out.
Speaker 2 (21:34):
They got all that we'll see you next time.
We hope we've inspired you thisepisode, so join us next time.
Please subscribe to rate andshare our podcast with your
friends or you know whome?
And please like and follow uson Instagram, youtube and
Facebook.
Speaker 1 (21:53):
We are also on X and on all social platforms.
We are at TheRomies, that'sT-H-E-R-O-A-M-I-E-S, and our
main hub is our website.
Speaker 2 (22:04):
At wwwtheromiescom, that's right, that's.
T-h-e-r-o-a-m-i-e-s dot com.
We'll be there until next time.
Yeah, thanks for listening.
Bye.
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