Episode 146 KALEO TEXEIRA ( owner, The Foundation Raw Hawaii )

Dog owners, prepare to have your perception of pet nutrition completely transformed. In this eye-opening conversation with Kaleo Teixeira, of The Foundation Raw Hawaii, we dive deep into the world of raw dog food and discover why what goes into your dog's bowl matters more than you might think.

Kaleo shares the alarming reality about commercial dog food - how it originated as a convenient but nutritionally questionable option, and why its processing methods strip away vital nutrients while adding potentially harmful preservatives. Through a powerful demonstration that shows how commercial dog food  dramatically expands in a dog's stomach, he illustrates why so many pets suffer from digestive issues and allergies.

The contrast becomes clear as Kaleo breaks down the composition of raw dog food: an 80-10-10 formula of muscle meat, secreting organs, and bone that delivers complete, species-appropriate nutrition. His passion for canine health shines through as he explains how raw feeding supports everything from gut health to dental hygiene, coat quality, and overall longevity. With a 14-year-old dog that still runs energetically around his yard, Kaleo offers living proof of raw nutrition's benefits.

What makes this conversation particularly valuable is Kaleo's practical approach. He offers realistic transition strategies for pet owners curious about raw feeding, addresses common concerns about bacteria and bone safety, and provides insights into portion control and feeding schedules that work for dogs of all ages. His "technique" offers an accessible entry point for anyone interested in improving their dog's diet without an immediate complete overhaul.

Ready to transform your dog's health through better nutrition? Follow @iFeedRawHawaii on Instagram or visit their website to learn more about Foundation Raw Food products and the growing community of pet parents committed to species-appropriate feeding. Your dog's body is designed to thrive on real food - discover the difference raw nutrition can make.

Episode Transcript

Speaker 2 (00:08):
okay, welcome to another edition of the above the
bridge podcast.
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(00:33):
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(01:39):
It's Medicinal Mushroom Hawaiiand they're your locally based
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That's hard to say.
They're your locally basedmedicinal mushroom company.
They're grown All theirmushrooms here in Hawaii.
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(02:00):
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Aloha, okay, this week on myshow I'm welcoming back one of
the guests that I had when wedid the dog show podcast.
He owns Foundation Raw FoodCompany Kaleo Teixeira.

(03:06):
What's up man?

Speaker 1 (03:08):
What's up, brother, ted, how you doing, brother.

Speaker 2 (03:10):
Great bro, it's super cool to have you back on.
I touched a little bit when youwere on the show last time
about your raw dog food and Iwanted to do a deep dive in what
you got going on.
It's kind of nuts, because Iwatched the video you did with
the kibbles and bits and youpour water inside and it just

(03:31):
expanded and you're explainingto the people on your social
media how much that would expandin your dog's stomach is pretty
eye opening.
You know what I'm saying.

Speaker 1 (03:42):
No, yeah, exactly Exactly.
And I mean the dog, for us, us,everything is about gut health.
It's like us humans, um, withthe dog stuff it's really
aligned.
Our systems is kind of the same, um.
But I mean, we're herbivoresand carnivores, they're strictly
carnivores, um, so their systemdiffers as far as the belly

(04:02):
goes, but same.
You get the good bacteriaversus the bad bacteria and they
all got to live coincidesimultaneously and harmoniously.
So we try to make sure thatthey do that, and by doing that,
the raw food is the one that'sthe way to go.

Speaker 2 (04:20):
That's nuts, because like Kibble is like Branded as
one of the best Out on themarket.
Commercial wise.

Speaker 1 (04:28):
Right, right, yeah, so the kibble, that's right.
It's a long history kibble beenout so long.
And um, basically I'll give youthe short end of the history
that came out in like, say, the1800s.
Um Came out with one wheatflour Biscuit.
Basically it came out withwheat flour, one wheat flour
biscuit.
Basically they came out withwheat flour, some, yeah, beets

(04:50):
and blood and shucks I cannotthink of it right now, but yeah,
so they came out with.
He came out with it andbasically it evolved into kibble
.
And what they was doing at thattime?
Well, it was bringing out likehorse meat for at that time,
well, he was bringing out umlike horse meat for at that time
with the raw, I mean with thewet food.
So while he was making kind oflike on kibble, they came out

(05:13):
with some wet food, um, andbasically was horse meat.
And at that time um world warii basically came along and they
they took away tin cans.
So the tin cans shortage madethem go to bags of dog food
instead of um the tin can.
And that made the kibbleindustry get to the next level
with the high pressurizing umkibble and that's basically used

(05:36):
from um, um, what do you callthat rendered proteins.
And rendered proteins isbasically just powdered, um
powdered.
They took the, they take themeat and they take the?
Um, the unedible part of themeat, that and they take that
and they turn that into powderand that's basically how they
make the kibble, the proteinfrom the kibble.

Speaker 2 (05:56):
It's made from that, yeah, yeah, so the processing
comes from it is is not the bestway one thing I noticed about
having these conversations withyou is how educated you are in
the whole thing, bro.
You do you go in deep, bro you,you learn about this stuff, uh
yeah, yeah, and there's a lot ofpeople with the education.

Speaker 1 (06:15):
But I mean the good thing about the internet right
now there's a lot of educationout there to to learn and um, to
grow from it.
And one thing is good is thethe dog breeding industry kind
of grew to where everybody cankind of learn from each other,
learn and grow um.
So yeah, but there's a fewright now the raw industry is is
very, very new, um, it's oldbut it's new to a lot of the um,

(06:38):
some of the peopleunderstanding because the vets,
a lot of the vets, they're notbehind the raw movement.
So, um, we got that kind oflike that counterbalance versus
the the vets, a lot of the vets,they're not behind the raw
movement.
So, um, we got that kind oflike that counterbalance versus
the the vets versus, I guess,the um, the raw movement.
It kind of yeah, it's a hardbecause we don't want to go
against the vets and say, oh,the vets don't know what they're
talking about, but vets are notnutritionists, um, and they

(07:00):
doesn't.
They don't have thatnutritional um background that
actual nutritionists would haveto say, yeah, not good for your
dog and why.
All they can say is thebacteria that's put into you is
not good for it, but, like Isaid, we come to that by feeding
other stuff like pumpkin, rawpumpkin, that's a natural, it

(07:20):
helps for warming and, yeah, soit's a natural dewormer and
stuff like that, so it helps.
So there's a lot of stuff thatwe can add to it as far as
fruits and vegetables, fiber andall that to help wash out
whatever bad bacteria that youthink is there.
That's nuts.

Speaker 2 (07:39):
And, like you said, bruh, vets they're not just like
doctors.
Vets get kicked back.
They endorse pedigree or putthat and you know they make you
money off of that.
They're not going to endorsesomething like that.
Hill Science Diet is the numberone, yeah.

Speaker 1 (07:54):
Yeah, so since you brought it up, hill Science Diet
is the number one and HillScience, the Hills family.
They do have one to become avet vet, you do have one, um, I
think it's one semester that youdo have to take or one class
that you have to take for fornutrition, and hill science
family is the ones that backthat class.

(08:16):
So, yeah, there's a monopoly.
I don't know I'm not in theroom like that, but from the
outside in, I mean, there is a?
Um, I don't believe incoincidence like that.

Speaker 2 (08:26):
So yeah, me neither, and yeah doctors are the same
bruh well you go.

Speaker 1 (08:32):
That's why there's different this in in the, in the
doctor world, in our doctorworld, in the human, there's
specialty doctors.
The hard part with the with thevet world there's not specialty
doctors, there's only there'sdoctors that does surgeries and
do other internal stuff, butthere's nobody that specializes
on one thing Other than there isusually like, see a nose,
throat and eye doctor.
You get eye doctors out therethat does that, even for dogs,

(08:54):
but not really a nutritionistdoctor where you can go and just
, oh, they're going to speak toyou about nutrition and what's
best for your dog.
So I think, with the rawmovement and all that, I think
it's going to bring out a lot ofdifferent conversations, at
least, um, and it's going to puta lot of different stuff on the
table that to people to reallylook at and say, wait, wait a
minute.
Um, it is making a differenceand, like I said, I speak from

(09:15):
experience.
I've been feeding my dogs rawfor over 20 years, um, so I'm
not just talking for the lastthree years, it's been over time
and I got a 14 year old girl inthe yard right now that runs
around all day in the yard toshow for it yeah, so.

Speaker 2 (09:28):
So what made you switch and and what got you
prompted to be like, oh shoot, Igotta try and give my dog this
kind of food, versus like thestore.

Speaker 1 (09:37):
I mean, it's a long time ago when we was kids is
just trying to get that littlebetter edge from the dogs.
Um, there wasn't nothing reallysupplemental or anything like
that that we could.
Um, change our dogs look otherthan just straight dna I mean
not dna but the straight bloodlines, basically.
So you have the dogs lookingall the same.
It's like, okay, how can weswitch up our dogs?
And, um, you know, just kind ofgoing through, I didn't even

(09:59):
know how it really started, butI started feeding them raw
chicken.
Um, I think I started readingabout the marrow more it came
from the marrow and and in thechicken bone, more and um,
there's a big um, there's a bigmyth that dogs cannot eat bones.
Dogs can eat bones but theycannot do, they cannot eat
cooked bones because the cookedbones become splintered bones
and it becomes shardy and itstarts breaking down differently

(10:22):
until it doesn't.
And with this, with the chickenbone, it's a lot more softer.
You can, when you go to onechopping knife, you can chop up
basically on chicken bone a loteasier and it's going to act a
lot different to when you'recooking it.
Um, so that's basically how Istarted feeding chicken um, but
then, as we evolve, I learnedthat foul is one of the highest
um um, with allergies that comealong with it, and it's because

(10:46):
of all the stuff that they pumpinto them the carbs and all that
whatever extra stuff.
I don't know what they put.
Like I said, I don't ever wantto speak on what they put in
there because I'm not there.
You can read them up, but Iknow they put foreign stuff in
there for preserve the chicken,so you can put it in and be
edible for us, because ourstomachs are keen to what they

(11:08):
feed us.
It's not keen to what we we eat.
We're not supposed to be eatingthat kind of oh yeah, meaning
back in the day we farm to table.
Like a lot of people you farmto table, they cannot really eat
the processed food like we eat.
Oh yeah and vice versa like nextto a kosher family.
I was kosher and I learned abig.
Then that was a big thing.
I learned about kosher mealsand like they don't let nothing

(11:30):
touch each other.
They don't let proteins toucheach other.
They don't let nothing touch umour food at all, any processed
food at all.
Barbecue needs to come onbarbecue to my house and bring
their own barbecue.
So they don't want to eventouch my barbecue.

Speaker 2 (11:43):
Yeah, yeah, it's because of our food is so
processed that it's not good forus that's true, bro, and I kind
of stopped eating fast food andthen once in a while I'll eat a
fast food something, and wholebrother that night is rough,
because I could just be gettingolder a little bit of both, I

(12:03):
would suspect.

Speaker 1 (12:03):
Yeah, I mean chalk it A little bit of both.
I would suspect I mean chalk itup to a little bit of both,
right, because you know everyonesays a hundred percent, but a
little bit of both.
But even with the, with thatMcDonald's, I mean I used to
always think, oh, the guy usedthe bathroom four times a day,
he's got a good system.
But then I realized no, it'swhat you're eating does not, is

(12:25):
not?
Your body is not absorbing itbecause there's no nutritional
value.
So it's just coming in andgoing out.
Yeah, so now I started paying.
That's why I said my, mybrother was wonderful, he'd eat.
I used the bathroom, like okay,so I started really paying
attention to that kind of stuff.
He's like, wait then look whatyou eat.
Or you eat mcdonald's and it'slike, hey, do you ever try eat
one vegetable, see if they evenwork differently?
Like I ain't eating that.
Well, it tells you why yoursystem is being like that.
But I was always like, again,you're knocking them out but

(12:48):
you're not absorbing nothing,nothing nutritional.

Speaker 2 (12:51):
So where's the value in all that food, huh yeah yeah,
I just recently started, abouta month already, kind of after I
talked to you guys, I started acarnivore diet.
Talk to you guys, I started acarnivore diet.
Yeah, bro, I went from 161.
I weighed myself this morning,I was 145.
Like nice, bro, it's a trip.
I feel healthy, I feel young, Ican see my abs again.

(13:13):
I was like yeah we're gonnafight pretty soon, but just diet
matters, bro, and I feel likemy skin feels cleaner and all
that and it matters.
I don't know how long I stay on.
It was a trial for somethingI'm doing at work, but it's been
working and I feel good.
I I test my blood, all mylevels is all all perfect, and I

(13:39):
was like some something,something happens the way humans
eat, or dogs or anything.
Bro, it's just life.
You are what you eat.

Speaker 1 (13:51):
That's the saying you are what you eat that little
peanut that used to walk aroundyou are what you eat from head
up to your feet.
I don't know how I?
I mean don't get me wrong here,I do not.
I'm not the best eater either,because I'm trained already.
You know what I mean.
I'm not the best eater eitherbecause I'm trained already, you
know, into the way I eat andI'm.
I'm a, I'm a creature of habit.
I'm a human being, we creaturesof habit.
So we won't eat the same thingsover and over again.

(14:12):
But, like the thing is, wecrave.
I crave mcdonald's.
I don't, I don't even reallylike mcdonald's, but I crave it
because what they get inside ofit, you know what I mean.
Hey, and you don't even see m'scommercials on the TV anymore
because they don't need to be.
Back in the day You'd seeMcDonald's commercials, almost
every other commercial.
Now they don't even have toadvertise.

Speaker 2 (14:29):
Yeah, yeah, that's true they got us already.

Speaker 1 (14:32):
Yeah, it's already in our DNA right Stamped.

Speaker 2 (14:37):
It's nuts because I saw like this thing on Instagram
where the old McDonald's andyou probably remember the one,
probably remember the onekaniyoy had the playground, had
all the characters, was all niceand like kid friendly.
Now you look at them, look likeone office, like one office
building.
You go in there, touch one hugeipad and out comes your food.
Yeah, exactly, it's nuts, bro,thank you for my meal.

Speaker 1 (15:01):
Yeah, everybody, everybody's story, bro, I had
one truck that was basicallysitting for like 10 years, right
, and I'm going to truck, butthe only thing was looking in
the interior had a pack ofFrench fries from there, bro,
pull them out, the burgers,obviously.
The thing is the tape wouldn'tfeel, but it would look exactly
the same as it did when it wascoming up.

(15:22):
This never had salt.
It was wilted, obviously.
Yeah, the same as it did wascoming up.
This never have salt was wilted, obviously, but yeah, never
have no mold.
No, no, nothing like wow, whatcould last that long in one
truck?
Humidity, humidity out thewhole interior was all moldy,
but that french fry was legit.

Speaker 2 (15:40):
Ah, that's pretty nice.

Speaker 1 (15:41):
I could have shown back in the deep fryer and
probably chose some salt, andyou wouldn't even know the
difference.
You know what I mean.
But it's like, hey, they had,they got something.
So again, it's, it's a, it's a,it's a robotic world.
Um, yeah, monkey, see, monkey,do world.
It's not even about tasteanymore.
Um, oh, yeah, it's, it's aboutposting, and we talked about
earlier about the instagrams.

(16:02):
But posting, and where's thenext best and hottest thing?
Right, yeah, this, and who'sdoing that?
Um, so, so we just try to fitinto that somewhat of that mode
as best we can yeah, to get backto your raw dog food.
So you've been feeding your dogwell before you starting this
company, raw dog food right,right, well, before and then I

(16:25):
was just basically, what I'll dois I'll get it from the store
at first, and then, um, maybethe last, and that was the first
, probably.
Yeah, I was up until 10 years.
Yeah, five years ago I startedgetting from farms around here,
um big island.
They'll send me a lot ofvenison, so I don't go to hook
up my friend.
He had um eradication, um, umpermit, so they'll get order

(16:46):
from Molokai.

Speaker 2 (16:47):
Oh yeah.

Speaker 1 (16:47):
They'll send them.
But no, then Maui's fires wenthit and all the supply had to
get sent to Maui, which I'm like, okay, cool, but I couldn't
sustain.
Now I couldn't feed my dogs andI wasn't really selling at the
time, I was just basicallybringing some in.
Some people would buy from me,but it was mostly for my dogs.
So I was buying from my dogsand feeding that, grinding them,

(17:09):
mixing them, doing all thatkind of good stuff.
And venison is a good, verygood protein for the dogs, very
lean, very, very good, yeah,yeah, very good source.
So the dogs do well on that.
But again went to maui and againI and I couldn't go and say no,
I need to sure.
And then so I went back, kindof like the store route, I was

(17:31):
going to like the store onrichard's meats and all that,
trying to get.
But again, um, the meat isn't.
The quality of meat I found is,it's not.
Then I started doing research,more research, about how they
they're the coloring of the meatand how to get the coloring and
all that, and learning thatthey started pumping and again,
all these stuff, all these themeats, with all these extra

(17:54):
preservatives and additives,that, um, that again our bodies
is rejecting.
So, um, okay, okay, how can Iget the best optimum up to my
dog stuff and get this stuff?
So I started looking around, um, and there's a few places here
that, um, that does it, that hasraw dog food um, locally, and I

(18:16):
reached out to to their farmand, um, I didn't kind of didn't
get the touchy feelies I neededfrom them.
So I started reaching out todifferent farms and I found this
guy at a foundation, raw.
His name is rich the berry, outin louisiana.
Um, he's a presser canariobreeder and um, he's a breeder
just like me and I watched hisvideo.
Like it seemed like I waswatching me out in the south the

(18:38):
way he talks about his dogs,what he does with the dogs.
You know just how he carrieshimself.
So I'm like you know, in thisworld it's all about um,
character and how.
With the internet, which weattach ourselves to, is is who
we become right, it's like youare with me, like you are who
you follow, almost right, or whoyou comment.
So, um, so no, his characterand and everything like that
kind of lined up with me and Iwas like, hey, rich, I'm coming

(19:00):
down louisiana.
He's like, yeah, yeah, yeah, thelast 10 guys said that too and
I went down, I'm here.
He was like what?
You here?
I'm like, I'm here, bro, I'mhere from Hawaii.
Yeah, I went down there and Imet with him and, um, just kind
of did one shake hand deal andsaid I want to bring your food
to Hawaii.
I've been watching you and Ilove what you do.

(19:20):
And um, he was like I'm onboard, let's go go.
He's a super solid guy, like Isaid, super customer service
driven.
He helps out.
His videos is basically likemine and I never knew, I never
seen the guys beat him up sixmonths ago.
So, again, my videos kind ofalign with his and just the way
we talk and again, what we'retrying to do and how we're

(19:41):
trying to produce with ourbreeding programs, and this kind
of just fell in line with it.
Um, his blends was was to me,top notch as far as um, the
blends and what's in it and just, uh, the food itself.
Um, you can smell thedifference, you can see the
difference.
Um, but yeah, it's a touchy,feely thing and my dogs every

(20:01):
one of my dogs, and every one ofdogs I've ever heard is like, I
mean, they eat pretty fast, butthis, they slurp them up.
My dogs, every one of my dogs,and every one of dogs I've ever
heard is like I mean they eatpretty fast, but they slurp them
up.
My dogs cry literally.
They don't cry for any otherfood, they cry for this, like
literally cry.

Speaker 2 (20:10):
Oh yeah, that's funny , that's nuts, yeah.
So you have a partnership withthat guy.
He kind of sends you the meatin his raw.

Speaker 1 (20:20):
Yeah, yeah, so I'm just a distributor, I guess I'm
the, I'm the um.
Yeah, I'm a, I'm a local, Imean I'm the hawaii distributor,
so I get the whole way.
So basically I went up thereand asked me if I can have
hawaii and um, I'll distributeall this out here.
He said, yeah, no problem.
So yeah, and what he does, theyship it, he um, we frozen.
So it's the the hardest partabout raw meat you got shipping
frozen so the shipping alonegets gets kind of pricey.

(20:43):
Put it this way the shipping isis almost 50 percent of what
the actual cost of the food is,because it comes.
It comes from um deep out therein the midwest and they gotta
truck it to california.
So they truck it to californiain a frozen box from california.
I get my guy out there, pickshim up on it and puts him in a

(21:05):
frozen container, in a frozen,um yeah, container, and ships it
out to to the dock here andthen we go oh, wow, yeah, so
you're getting big shipments ata time then we get a pallet, a
pallet at a time, which is 2300pounds.
So, yeah, yeah, we get it's alot, it's 70.

(21:26):
Yeah, we get two pound chubs.
It's thousand something chubsoh, and what?

Speaker 2 (21:31):
once it's on the island, you don't have to keep
it frozen, or?

Speaker 1 (21:35):
oh, no, no, yeah, I get freezers that freeze, them,
yeah, yeah yeah so it's a whole.
It's a whole issue.
I rotate them, so there's arotating.
I get freezers with with um,with temperature, um what do you
call it thermometers hooked upto wi-fi and temperatures.
Yeah, I get um commercialfreezers that I keep them in and
that's super.

(21:56):
But one thing has been good isI've been kind of um, it's been
kind of moving, so we haven'tbeen having to really keep them
too long.
Oh, that's good, your blessing.
Yeah, I cannot complain um it's.
It's moving thanks to your,your kind of um, your podcast
the last time you said it's it'sone in 20 people, the way I see
it, right, one.

(22:16):
You you tell 20 people.
I'm one person, 20 people.
He's gonna tell 20 people.
So yeah, for sure platforms likeyours really helps us out oh,
right on, and so that's.
That's kind of a lot you've beenbeen shipping in like how often
the shipments come in um, wehad, so it's about month and a
half so far oh, wow yeah, butit's kind of stressful, so it's

(22:39):
because it's frozen meat and forme I'm a little bit poor to get
here, I kind of like and Igotta learn to, but it's like
it's frozen meat.
So, but you, and for me I'm alittle bit Portuguese, I kind of
like and I got to learn to, butit's like it's frozen meat so.
But you know, one thing isgreat about the shipping is
super professional.
These guys, these truck driversand all that, they know what
they're doing.
You know what I mean?
Yeah, so call me on.
So it's a good little team thatBarry gave me.

(23:05):
So basically, rich gave me hisguy, his guy takes it to
California and then I get oneguy in California that brings it
here.
So it's again a great team thatI'm blessed with.

Speaker 2 (23:16):
Oh, that's super cool .
So for the food itself, what isinside the chub that you guys
giving out, or is it different?
Do you have variety?

Speaker 1 (23:28):
yeah, so we get.
We get a couple differentblends, um, right now we're
going to stick to three blends.
Three blends is is um, one ofthem is heritage blend and and
basically it's all beef blends.
They all um, yeah, they're allbeef um muscle meat, basically
um, so they get it's 80, 10, 10they call them the blends.
You get the um, the muscle meatand some tissue in there, and

(23:50):
then you get 10 of um secretingum um organs, and then you get
10 of bone.
So you get spleen, you get um,you get kidneys in there, you
get liver, um, you get bone.
The bone is for calcium.
So, okay, what is for calcium?
Um, the meat is for amino acidsand the protein um, the ground

(24:14):
bone is for the calcium, theliver, and gives you vitamin a
and it's for help for immunefunction, um and for oxygen, um
support with some iron alongwith iron, oh, and the kidneys
provide um, selenium and iron.
I'll get more iron too for theoverall support.
But what also does is it helpswith their teeth, it helps with

(24:35):
their fur, it helps with all ofthat stuff too.
Oh, and then we get um.
One of them has then it tripe.
Green tripe is a probiotic.
Basically Green tripe is greatfor gut.
They call them gut resets andwhat happens is a lot of these
dogs get inflamed like allergiesand all that and a lot of the
tripe helps reset their guts.

(24:55):
And then we have pollock inthere.
So pollock is a fish, basicallycodfish, that we would eat in.
You know a lot of cod in thefish and chips that we would eat
.
But that helps with the aminoacids and I mean the immunities
and fatty acids.
So, yeah, three things you needis fat, um, fiber and protein
for your meal.
And then from there we add wealso add, like fruits, some

(25:18):
blueberries, um, that's about.
I add about one percent, so saythat you got to put that's.
That's the kind of stuff we'vegot to monitor.
Make sure, throw a couple ofthose in there.
Um, again, green beans good forfiber, um yeah so, yeah, there's
additives we put in there, or Iput in there natural stuff that
that helps with all of thatgood stuff.

(25:39):
And then pumpkin, pumpkin is ongreat.
So if your dog is sick, yourdog not feeling well, you or you
think your dog is warm, there'ssome natural, again warmer,
that will help again reset theirgut and kind of give them gut
health.
Which is raw pumpkin 100%organic pumpkin in the can.
The canned pumpkin is thepureed one.

Speaker 2 (25:57):
Oh, okay, okay, that makes sense.

Speaker 1 (25:58):
Yep, you feed them.
Give them one bowl andthalaparap daily and you can see
a difference.
With the raw, along with someof the fruits, like I talked
about, and with some of theother stuff, with some pumpkin
in there, you can see someenergy level difference against
the fur teeth and that helpswith the overall health.
Um, like I've always said, ifme and you, me and you, but we

(26:19):
talk about mcdonald's, I meaneating mcdonald's is out.
See, in mcdonald's for thefirst 15 years of our life, we
we're not going to feed him at25.
We're not going to feed him at30.
We're going to feed him at 40or 45.
Now we're going to startfeeding him Kind of with these
dogs.
They're like oh my dog, he'sgood on the kibble.
Yeah, he's good.
But when he gets older and whenyou have to vet once a month

(26:40):
because his teeth is decayingbecause of the kibble, like,
that's why we soak the kibble.
You soak, you take on kibble.
I gotta challenge everybody.
Take the kibble.
You try pulling a hammer tothat thing.
Brad thing is super solid,super.
Imagine your teeth.
Imagine you chew.
That's like chewing on cornnuts.
You know I mean corn, yeah,yeah, that's like eating corn
nuts.
All the time that was out loudin my house, my mom was like no,

(27:01):
that thing gonna break yourteeth, you're not eating those.

Speaker 2 (27:03):
I remember those.

Speaker 1 (27:05):
Yeah, yeah, yeah halloween yeah, yeah, normal
nutritional value aboutsomething, hard corn bro, yeah,
like that kind of stuff.
So same with the dogs.
It's um, I try to help gut.
For me, gut health is numberone.
And when they talk about webreed for health, yeah, you can
breed for health.
It doesn't mean your dog canstay healthy yeah, you can breed

(27:27):
a healthy dog and still canbecome sick by whatever you feed
them.
So, yeah, there's a bigmisconstrued with all of that
too, um, with that part.
So I try to educate along withum with show by experience of
yeah, over here so what younever try?

Speaker 2 (27:44):
chance one of these chubs, like fry them up and try
to taste them.

Speaker 1 (27:54):
Is that a yes or no?
But I did so.
I did.
Well, I I will tell you I eat.
What I did was, um, I maketreats out of them.
I make me treats.
So I did sample them a littlebit.
Very gamey, very gamey For me.
I'm a processed guy.
I like gaminess but I'll eat abison burger, but that thing is
on the spectrum.

(28:14):
You know what I mean.
But this bug is gamey, but no,there's nothing in there.
That's not what it is.
It doesn't have all all wecannot say what nutritional
value it has for a human yeah,yeah yeah, and because we are a
whole different animal.
Yeah, like we're regulated bythe fda.

(28:36):
Yeah, so we well for them, forthey got to put all this stuff,
but again we don't.
They don't put 90 of our labels.
We can't even read, oh, yeah,100%.
The number one about this.
You talk about the Chubb.
You get one right here and Iknow it's backwards, but
labeling is number one.
There's a, there's a, what doyou call?

(28:57):
So we get calorie count on here.
We get feeding guidelines,basically the distribution.
We get the guaranteed analysisand then the ingredients and
then we get them like four times.
You know what I mean.
A lot of people see some labels.
They get one small over here inthe corner and they get their

(29:19):
nice label all big with apicture of their dog over there.
Oh, yummy, yummy.
But again, this stuff is infine print and it's like oh man,
so again, one of the reasonswhy I went with these guys is
because of the labeling.
Um, there's nothing to hide, uh, and to the guy himself I'm not
talking to the guy, that'stalking to the guy, that's

(29:41):
talking to the guy.
And that's why I said I met afew people that, oh, you feed
your dogs this.
Well, not, we don't feed them.
That we feed them.
What's it?
Yeah, what come you don't feeddogs this?
Like why?
Why are you not feeding themstuff?
That you're claiming thatyou're raising cattle?
yeah you know what I mean.
So it's like the labeling again.

(30:01):
Labeling is key for foreverything, for me as as far as
that goes.

Speaker 2 (30:05):
But no I did try them um a little bit gamey for me um
for for dogs you wereexplaining last time you came on
they can eat raw, like raw meat, raw dog food or I mean
anything raw that you'resupplying.
You're not cooking them first,huh no, yeah, yeah.

Speaker 1 (30:24):
So when you cook it, when we cook our stuff, like say
you're cooking, say, ahamburger, get nutrition in
there.
When you're cooking all thatwater and all that runoff we
cook, we're burning out thenutrients some of the nutrients
in there.
So say I don't know the numbers,but say you had 100% nutrients
when you was cooking them.
Now you probably only get,would say, 50, because the rest
goes, goes down the drain.
So with raw you you have allthat.

(30:47):
The nutritional value is stillpacked in there.
Um, so that's kind of why yourather have them raw.
And then the bones um, like Isaid, the bones have having um
the marrow in the bones, um, thedogs cannot get salmonella.
Now I would recommend there istimes where you cannot like this
chubs can last three to fivedays in the, in the, in the

(31:07):
fridge right but anything afterthat.
I mean, those won't get sick ifthey eat bad food.
They don't get sick.
They can get sick, but theycannot get salmonella like we
can get by eating raw stuff.
But I tell everybody, whengrowing up my grandfather used
to eat raw beef, bro, and justput sprinkle lemon on them and
thinly sliced beef.

Speaker 2 (31:27):
Oh, yeah, yeah, yeah Beef tartare.

Speaker 1 (31:29):
What is beef tartare?
It's raw beef, exactly so it'slike.

Speaker 2 (31:32):
He's like Sorbo eat the UK and just crack the raw
egg and mix them up.
Yeah, I would mop that too.
Oh yeah.

Speaker 1 (31:38):
So it's, but again we was trained.
It's, but again we was trained.
Just like with the kibble.
We was trained to do thisbecause we saw the last person
doing this.
We saw the people that wetrusted growing up doing this
because that's all they knew.

Speaker 2 (31:51):
Yeah.

Speaker 1 (31:52):
And at that time again, the kibble industry was
taking off 1900s, so everybodywas pumping, making money off of
that.
So I mean, that's all you knew.
And then, like I said, the tincans got outlawed, yeah things.

(32:13):
So now paper bags and it, okay,I can't sell meat anymore.
Um, and the, the horse, and Igo back to the horse.
Horse don't even havenutritional value either.
So feeding a dog horse wasnothing, they just had abundance
of them just easier.
People pay for convenience andthey don't care about yeah, and,
and the people behind it don'tmind taking your money.
Oh yeah, enough for you, right?

(32:34):
Yeah, exactly, so that's what,that's what hot dogs, and and
all that baloney and all thatconvenience, right.
Well, we could do all that.
Somebody gonna eat it, likeI've always.
In the training world there's adog for everybody.
Well, I don't eat bologna.
I've never got the like viennasausage, never.
My brother didn't pound them.
I'm like it never, just likewas just weird to me that's me

(32:58):
too, bro bologna.

Speaker 2 (32:59):
I can't, I cannot smell everything bro.
Yeah, how do you get?

Speaker 1 (33:03):
that ring around like how do you even get that thing
to even be there?
That means the thing start offwith liquid brother yeah,
exactly yeah.
You can't put a solid piece inthere and just wrap something
around.
It start off with any yep.

Speaker 2 (33:16):
Oh, bro, that's why I'm out, bro.
Yeah, I don't care if you frythem or what, bro, you still
don't know what that is, bro andyou know, like, like I laugh.

Speaker 1 (33:25):
We're like, how come you love ketchup so much?
I'm like because I grew up onprocessed food.
I grew up on hamburger.
Helper, you grew up onhamburger helper.

Speaker 2 (33:33):
So like sloppy joes out there.
Yeah, that was my masking bro.
So now it everything.
Just he's better at this point,but again, we've trained that
way.
Yeah, um, I had a questionabout if you had a dog and he
pre the your dog was on regularlike kibbles or whatever food.

(33:56):
How is it to switch them back,to switch them over to raw?
Do you got to do it like atransitionally, or one time you
can just cut them and then givethem the raw food and gonna be,
gonna be all right, or?

Speaker 1 (34:09):
just you know, transitional you do about 10 a
day like I tell everybody what Itell everybody.
When they first bite, when theyfirst try my food, I tell them
it's called the meatballmeatball technique.
Basically I take the, take ameatball and give them to the
dog when, during the day, whenhe's not eating nothing.
Because, again, that you justnever know how the dog reacts.
And one thing you touched onearlier about your skin, so skin

(34:32):
, fur, teeth, all that tells youhow healthy your dog is and the
reactions of your dog.
So you give me meatball and ifyou don't see no reaction, you
continue with that, I'll givethem two meatballs.
If you don't see no reaction,you continue with that, I'll
give them two meatballs.
You don't see nothing give themthree three, four days.
By that three, four days, youshould be able to transition
them um a week and you can aweek, but it all depends on your

(34:55):
dog.
Again, if, if, within threedays, you're gonna see the
difference, you're gonna see thedog's not gonna do well, the
dog's gonna gonna do a littlebit better on it.

Speaker 2 (35:03):
Um so, that's super cool yeah, yeah.

Speaker 1 (35:05):
So I try to transition them that way and um,
and I look, I try to telleverybody.
I'm not here to tell everybodydo not feed kibble.
You mean I'm not yeah, I'm nothere not that guy to tell you
what to feed your kids.
All I'm here to tell you is 10,20, 30, 40, 50, whatever
percent you're feeding them.

(35:26):
Is this much more nutritionalvalue that you're adding?
That's all it's going.
What if it's a topper?
At 10, you're adding morenutritional value, like, like
I've said on one of the videos,if you're just eating mcdonald's
.
That's why mcdonald's putapples in their happy meals,
right, you ever tried thoseapples?
It's not even bad.
I'm like it's like what kind ofchemical?
But the fda said that they hadto add nutritional value to

(35:51):
their food.
Yeah, some apples in that darnthing.
And again, I do not.

Speaker 2 (35:56):
I do not recommend you trying those apples bro, I
trip out because I cut offapples just last weekend for my
daughter's volleyball tournamentand by the time we was halfway
through the tournament I grabbedthe apples.
It was all brown.

Speaker 1 (36:10):
Right.

Speaker 2 (36:11):
Because they was exposed, oxidized or whatever.
Those McDonald's apples in thelittle packets stay nice and
yellow all the way until you eatthem.
Brand new Exactly.
And I don't know how they'redoing them, but they're spraying
them with something Going backto the French fry, bro.

Speaker 1 (36:32):
It's a preservative.
Again there's certain peopleget away with certain measures
and again that's a whole otherconspiracy way.
But they're a big entity in theUS world.

Speaker 2 (36:43):
They bring a lot of revenue, so I mean they can kind
of do what they want to do.
And, like we said, fast food isconvenient, bro.
No need to cook, no need to goto the store, you just go over
there, stop on the way home andyou're good.
So the raw food is gainingpopularity.
What are like is it feasible toswitch over?

(37:03):
Like, say, is it way moreexpensive?
Or like you can work it out.

Speaker 1 (37:10):
What I've found.
It's it's depend, it alldepends.
It's it is more expensive, moreexpensive, Just like this, Like
if, if, if, when, if you talkto one, one vegan or one
vegetarian, they're going totell you that their meal is
triple what a regular person isand if it's?
not, it's only if I'm as much asthem, it's because I'm eating
more mcdonald's, eating moreoutside food, but yeah, it's

(37:30):
because of that value.
So, um, but yeah, so that's the, that's if the cost is the one,
and that's why I always pushlike, hey, if you're adding a
little bit, this is a little bitbetter for the dog.
But I'm a firm believer thatpeople overfeed their dogs and
they don't understand the ratioof their dog.
Um, you know, it's the, it'sthe grandma to the grandchild

(37:52):
boy.
You look skinny boy, yeah, Imean, and you know they don't
understand, like your dogs.
Like there's a, there's a,there's a measurement on your
hand, basically your knuckles.
That shows this.
Knuckles, right, I don't knowif you can really see them, but
your ribs not supposed to showlike this.
The ribs supposed to be morelike you're supposed to see some
ribs.
Your skin's supposed to feellike it's on the top of here

(38:13):
yeah and tight like that and notsupposed to be saggy, or yeah,
yeahwith all the problems.
But because we look at the bagand we say, okay, it's like.
Oh, the bag says we got to feedthem three cups a day, that's
what you gotta eat becauseyou're gonna starve, right, the
dog is like on kid, the more youfeed him, the more you're gonna
eat.
Yeah, you constantly feel heconstantly gonna eat and that's

(38:35):
that's what it's all about,especially if I can, like I said
I can, I can feed my dog tillhe dies.
I mean I'll down.
I'm not gonna ever do that,guys, I don't want, but I can
basically do that it's.
But the dog is, is, um, isgluttony.
They're there, they're gonnaeat like that and they're gonna
eat, eat, eat.
And they don't understand this.
Why?
Because they're like the kids.
So it's up to regulate all ofthat.
So when I first thing peoplesay, oh, what do you think about

(38:58):
my dog?
I'm always asking you, sure youwant to ask that question and
I'm gonna give you the real ofwhat I think I'm like.
First of all, your dog isoverweight, or why is your
weight?
I said, wait, hold on.
I said, just look at, it'ssupposed to have.
Dogs will have a figure,naturally have a figure, but
you're supposed to be able tosee the hips and all?

(39:18):
of that now every body type isdifferent, right, if your dog is
big boned like an englishbulldog, english bulldog, you
don't see the ribs.
Okay, that's where I'm tryingto get that yeah so it's a per
body type.
I want to explain right now.
It's per body type.
But just because the bag orsomebody says this is what you
got to feed your dog, it's youlearn your dog over a month
you'll see your dog.

(39:39):
If you're feeding your dog lessand the dog starts, starts
getting skinnier, well, just addmore food.
You're not starving your dog,you're not gonna kill your dog,
but what you're doing is you'reyou're helping your dog get into
that perfect metabolism towhere he can keep the the fat
that he needs and shed the otherfat that he doesn't need.
Yeah, because you get highmetabolisms.
Um, and another thing I do is Ifast my dogs once a week.

(40:00):
Oh, for real.
Yeah, some people think that'strue.
It's reset again.
Even for us.
We supposed to look.
Terry cruz speaks about fastingall the time, yeah, yeah he's
older than us, bro yeahwhat abs that bug is.
It's his how he fasts and andthen how he eats and how he
stacks his meals.

(40:20):
But I fast my dogs on sundays,on the weekends, um for gut re,
gut recheck and um gut reset.
Knock out all the stuff.
Um, I feed them basically thatday.
I feed them like I'll feed themfruits and I'll feed them some
pumpkin and all that, but theywon't eat no raw um any kibble
or anything like that.
Um and again I got reset.
Then monday we go back at itand I feed them only once a day.

(40:41):
So up into a year um it'llbreak down um eight weeks.
Up we're gonna start from eightweeks.
Eight weeks.
They start eight four times aday.
Um eight weeks up until about12 weeks four times a day and
then from and all every singletime it's um whatever they're

(41:01):
eating, it's watered down ifit's kibble, because kibble the
puppies need the kibbles, somestuff in the kibble the puppies
need.
So I do feed puppies kibblealong with some other with the
raw.
I start my raw four weeks.

Speaker 2 (41:12):
My dogs four weeks old raw um.

Speaker 1 (41:16):
So I add them with the kibble and um at four, at
eight weeks, like I said, fourtimes at 12 weeks, three times
from 12 weeks to about, I wouldsay, about 16 weeks, about four
months.
It's three times and then wecome down to two times from six
months up until a year.
It's only two times and thenonce they hit about a year, we

(41:38):
get them down to one time a day.
But again, that's the gauge.
It all depends on their bodytype and what kind of dog they
are and all that.
So, um, but most of them is allin line with all of that and
they do.
I, we do well on it, my dogs dowell and I have a lot of them
over here.
So I'm not talking about one,two dogs, we're talking about
better of 10, that um, that Ican gauge that from all

(41:59):
different ages and they all dothe same.

Speaker 2 (42:01):
They all do well well , well, that makes sense too and
like feasible wise, if you onlyfeed them once a day.
If they get to that level, thenit'll.
It'll work out probably cheaperor just as just as good.

Speaker 1 (42:15):
You know, I mean just as much I, I spend, um, if I'll
do them, if I'll be buying onthe outside, um, I'll probably
about, say, I spend $100 on adog a month, feeding whatever,
but for the food, say that it'sprobably only about $140, maybe
$150.
You know what I mean.
So it's not that much.
It seems like a lot, but it'snot that much if you really put

(42:38):
it outside and think of it.
As you know, that's my familymember.
Well, if that's your familymember, you can budget.
Type your family member another50 bucks a month.
Now again, if you cannot,there's other ways to do it with
fruits and all that.
You can always add nutritionalvalue some other way.
But you can't just say, oh, Ionly get feed pedigree because I
can't afford it.

(42:59):
Well, if you can't feed them,don't breed them or don't buy
them.
Exactly, yeah, if you can't feedthem, don't breed them or don't
buy them, exactly yeah, becauseagain you're not going to.
You don't make kids just forfeeding mcdonald's even though
you like me but you want to addvalue to these dogs because
again you're gonna end up in thein the um vet, yeah, and then
you want to and, like you said,they are a member of your family

(43:20):
.

Speaker 2 (43:20):
You're not going to feed your kids crap.
Well, some people do, butyou're not gonna purposely feed
your kids crap.
And yeah, it's like I've beenhaving those talks with my
daughter because she's anathlete.
It's like, okay, you gotta stopeating this kind of stuff.
Before you go sleep you get onbag skittles and then you go
sleep.
Well, you think all that sugarand go like you gotta think

(43:41):
about this kind of stuff now.
It's not, and um, that's thething.
That's what got me to do thisdiet.
She's like, oh, you don't gotabs like oh, I see I seen your
picture when you used to fightand you look like bruce lee.
But now, look you, you're goingand it's okay, challenge
accepted.
Then, yeah, that's the worstthing you can do is try and

(44:04):
challenge my discipline, becausewhen I turn it on, it's on, but
it's the same right.
And that's why I'm so intriguedabout how you are doing this.
Because of the value ofnutrition in everything, because
, right, it matters.
And, like you said, the dogsbecome your family.

(44:24):
If you like your family around,then you gotta, you gotta, feed
them the good stuff.
You know what I mean.

Speaker 1 (44:30):
Yeah, that's it.
And I think the differencebetween us and a lot of or some
of the other dog food out there,nobody's educating.
They're just putting their dogfood on the, on the, on the in
the stores and hoping I'm outhere trying to educate and
making sure.
I mean, even though if youdon't go with us or not if
you're with another raw dog foodcompany, as long as you're

(44:53):
taking care of dogs, I'm all forit.
I'm here to push the wholecommunity forward.
You know what I mean.
Like I said, I'm not here totake away from nobody, it's the
education is key and that's howwe will come better as a whole,
no matter what.

Speaker 2 (45:12):
Yeah, and that's what I was super stoked about
talking to you was how educatedyou are on this stuff and it's
cool, bro.
It's cool to see local kaneoboys like diving into something
they're passionate about andlearning.
A lot of.
A lot of our friends don't wantto put in the work to learn and
be able to talk and spit onwhat can make changes because

(45:34):
it's like, oh, I heard this, Iheard that I can hear a lot of
teams get so much, bro, scienceout there that you don't know
what's real.
And then you dove in and did itthe right way.
What's real?
And then, and then you dove inand did it the right way, and
and now, like if people come toyou at questions they say this,
this and this or this is why,this is how.
Then I did it myself, so now Ican I get hands-on experiences.

(45:55):
It's kind of cool to see brad.
It's.
It's cool to see one of myfriends doing that kind of stuff
, you know?
I mean like that's fucking cool.

Speaker 1 (46:04):
You know what I mean, no, yeah, I love, I love it
again.
At the end of the day it's apassion and, and sometimes
passion kind of overflows, as asa little bit of maybe I don't
have to say arrogance, but alittle bit of of pushiness, and
sometimes a little bit of like,oh, this guy, but my, my, I get
two p's in me my passion and myportage.
You know, I mean that I cannotturn off, but there's some that

(46:26):
that coincide and cannot turnoff.
I, I, I think I I was a projectmanager and estimator, for I
started when I was 23 years old.
I started from a painter in theunion and I was like, I know,
I'm painting, I love painting,no game.
I loved it because of just thetranquility and just looking
back and like, oh, I did that,did that, like the
beautification of something, andI really stuck in the industry.

(46:48):
But I became a project manager,estimator.
So I look, I still was thatblue collar guy, but in a white
collar seat.
So and I have to be a certainguy and I have to explain why
I'm the best candidate for, forto build on, to go build and
paint your, your, your, your bigmillion dollar pie rise or
whatever it is.
So I think I brought some ofthat over.

(47:08):
I'm not going to sayprofessionalism, but some of
that, just a little bit of theeducation that I got to have to
sit and talk intelligently infront of a crowd about your
product and stand behind it,because a lot of people are just
standing over there and readingoff a teleprompter and say it
was like good, did I do good andokay, and they're not.
They're not preaching whatthey're doing.

Speaker 2 (47:29):
Like I said I've I get um the dogs to show for it,
that uh and um, but yeah, that's, that's, that's cool and since
you've been running this program, you've been being able to
distribute your dog food instores and stuff all over the
island, or they just people justorder online.

Speaker 1 (47:51):
So my goal is to be on distributor for the stores
and what I first, when I firstcame out, it was kind of an
identity crisis because I'm howdo I push my stuff forward when
I just can put them in thestores and try to start from
there?
So one thing is good is it wasagain I'm blessed for have right

(48:14):
off the bat, like the firstweek, pet Depot um in um ever
beach Ryan over there.
We dealt with Ryan on a fewoccasions as far as um dog shows
went, so, um, we kind of had arelationship already.
But I'll call him up and he'slike, yeah, bring them down, let
me check it out.
Took him down to him.
He see, actually I sent him tomy website because what I did is

(48:34):
I built the website, dideverything and then I'll present
that.
I said I have a website, checkit.
Not the kind of, hey, yeah, itgoes, go look at the other guy.
So so I check out my website,your website already.
So I had my website before thefood even landed.
Yep, got everything right there.
So he go check with that.
Oh, I love.
So he basically loved.
What I love saw what I saw thelabeling, um, just kind of the
backing and then he can go lookon um the foundation raw um mr

(48:59):
berries website.
I see see the movement, I seeum kind of what they're doing
and he just kind of bring themon um and he has a few other raw
people in there.
But yeah, we're doing.
I mean it's uphill climb butwe're, we're moving our stuff in
there.
Um, we also get them inenchanted lakes.
In kailua another guy garrett,he was um blessed us to have it

(49:23):
in his store and then west sidesupply in y9 we got them over
there.
So yeah, these guys been veryI've been blessed um, the hard
part again is being there.
I I don't want to be theircompetition yeah um, I have a
few customers that that um wasthere from the beginning.
That kind of hit me up in thebeginning and when I first
started website I put it outthere like hey, when they're

(49:44):
coming in, let me know.
So they jumped on board butthey don't buy much, um.
So again, my goal is to justsupply the stores and more
stores out there and I just cankind of be a distributor that's
super good, brian um, you builtyour own website.
Like you, you made your websiteI wish my wife was here, but you
know I get on good, greatpartner um that helps me and

(50:07):
wife is a librarian.
I'll bet she's a hawaiian statelibrarian up at winter community
college.
Oh, she's very, very keen at it.
But building a website, oh man,it's like the top five of
almost getting divorced.
It's brutal, bro.
It was fun on this couch, rightback here, this couch, this
couch can tell you.
Look at my videos all my dogson this couch.
So this couch, right back here,this couch, this couch can tell

(50:28):
a tale If you look at my videosall my dogs on this couch.
So this couch can tell a talebecause we do a lot of work on
this couch, but no sitting overhere every day and kind of going
back and forth, back and forth,because we're dealing with a
couple people.
So she built it but we alsosomebody.
But, bro, and there's notranslator on fiber.

(50:48):
So you know it's direct humancommunication, so what we tell
them, it's got to be translatedinto their soils.
It was an uphill battle, um,but no, compared to some of the
other websites, would it cost ustwo grand fiber and cost like a
hundred, two, three weeks.
And the guy was there with us.
But it was stressful, yeah, sothanks to my wife, she's oh

(51:10):
that's not a lot.

Speaker 2 (51:11):
She helps me out a lot that's super cool and, bruh,
that's something to be proud of.
You know me and, like you said,that's the first thing people
do dot com.
You hear him here on umbusinesscom and then they check
the instagram and bruh, yourinstagram.
You, like I said earlier, whenwe first jumped on before we

(51:31):
started recording you turninginto an one influencer social
media guy.
Bruh and bruh, you, you good infront the camera and it it's
yourself.
Like you start singing, youstart being right, you're being
khalil, you know, I mean likeit's's hard, but you know,
because it's it's.

Speaker 1 (51:49):
It's hard being in front of the camera because
you're being critiqued, but no,yeah.
So the goal, the goal is tojust get better and find
different ways and means that Ican um use this platform.
And it all started off justfrom breeding dogs.
You know, I'm not I don't wantto save myself from a breeder I
breed, I breed dogs but and Iget family, family members as

(52:11):
far as the dogs goes.
But it all started off withthat basically, and I get all
these shirts, I get them donemyself, these hats, so it all
just branches off from that.
Stickers, you know what I mean.
And then I help people get that.
And then people come to me andI sell shirts, I sell hats, I
sell stickers.
So it's kind of yeah, it's kindof all over the place, but it's

(52:36):
all just branches off of onemain branch, I guess One main
tree, but it's lovely.

Speaker 2 (52:45):
And with your social media.
It's an ongoing marketing tool.
You know what I mean and, likeyou said, you've been pretty
consistent with it media.
It's a ongoing marketing tool.
You know I mean like and, likeyou said, you've been pretty
consistent with it.
And it grows.
You know I mean, and that's howa lot of businesses get noticed
nowadays.
And social media is it puts apersonality and a connection

(53:06):
with who's ever watching it.
Like I can watch you and then Imeet you in person and be like
oh bro, you are just how you are, and then I've been watching
your stuff for so long.
Then it's like you feel likethat's your friend or something.

Speaker 1 (53:19):
Right, Just like me.
I get some people I follow.
Yeah, they see me in public.
I shake their hand, but I don'tfeel awkward.
I'm like, shake his handbecause I'm his friend, but I'm
not his friend.
I don't know if he's over thereLike, hey, that's the guy that
like my stuff, man, how come henot over here coming to say hi?
It's a kind of a weird vibe.
I know who you are, bro.

Speaker 2 (53:38):
Yeah, I had a couple people this last guy I had, he's
a barbecue guy and he's fromHawaii but he moved to Montana.
Oh, and I've been watching thisstuff and this guy make lao, lao
, palusami, oxtail, all kind ofweird, crazy stuff, and the
guy's on board by fire.
Yeah, yeah, yeah, and I, Ifreaking um, never.

(53:59):
I like his stuff and once in awhile he'll comment back.
And then I had him on my showand I say talk to this guy like
I was his friend for a long timeand I I was like bro, my
daughter is like bro, how do youknow that guy?
I was like I don't, I just methim, like that was the first
time I ever talked to him.
It's cool, but you know and likeyour local boy style relates to

(54:23):
everybody here.
And, like I said, I know you,so I know.
When you're on instagram you'rekaleo, is you ain't putting on
this bullshit facade, like likeyou just being yourself?
Yeah, exactly, and the cameraon and they grow.
It's growing, bro, like you'regetting on following and I think
with the community you guys aredeveloping I I was kind of

(54:49):
tripping out, I didn't know itexisted to that bigger level and
you guys are building it.
The guys you had on my show lasttime, you guys are like heavy
hitters because I was gettinghit up by people saying, oh, I
know this guy, I know that I haddinner with my friends and his
family.
And he's like, oh yeah, I knowthat guy, I know that guy had
dinner with my friends and hisfamily.

(55:09):
And he's like, oh, yeah, I knowthat guy.
And he calls them up whilewe're eating dinner and then
he's like, yeah, come back onyour show.
And it's like, wow, you guysreally have that community and
you guys are what how you guyspreach, you guys all about
sharing and family and buildingit.

Speaker 1 (55:25):
And Brad those kind of stuff is is pretty cool.
No, yeah, so all that isstraight family events and
that's why I sponsor a lot ofthem.
Um, it's because of that I liketo just be in the, in the, with
the family vibes, um, and justtrying to push the community
forward, like you said.
You know, there we, only one,one of us don't can do nothing.

(55:45):
All of us together, we can pusheverything forward.
And, um and again, theeducation behind.
A lot of people don't even knowthat we even exist in this
world.
When I talk to people that Ilike because I wear my hat, my
color called frenchie's hat,they're like what is that?
How come you got a dog on yourhat?
Oh, I said go follow us in thefall of me and we'll be walking
around ross.

Speaker 2 (56:04):
Then five minutes later, come back hey bro, I bro,
I see this, I see it all, fromuncles, I mean, to kids, to.

Speaker 1 (56:10):
They come back and I always try to carry one sticker
and you just give them thesticker.
You see them light up.
You know what I mean.
My wife's like what?
You think I'm a celebrity?
I'm like, no, it's right there.

(56:35):
And that was hard right.
If you look back in my oldstuff, I couldn't.
It's hard from the camerabecause, again, because of the
authenticity, I didn't want tolook.
Look, not authentically.
Right now, my, my wife wouldset me up with the, the fake
background, my, with myfoundation, right with the, and
I'm sitting over there.
I'm like, look, like a robot.

Speaker 2 (56:47):
I think I'm like I told her oh, I cannot do this
because I don't look authentic.

Speaker 1 (56:51):
I need to show you what I sit right here every day.
Yeah, you're in my living roomso I need.
I like to be like that, um, andthat's the only way.
That's the only way I'llbelieve myself, yeah, and you.

Speaker 2 (57:05):
you always been here's what you get, bro.
That's how it is, bro, since wewere little kids, it's Little
League days, Bro.

Speaker 1 (57:15):
I remember them days Some good old days.

Speaker 2 (57:19):
But as a breeder, like you have your kennel Are
you still breeding constantlyright now, like you, putting out
litters and stuff?

Speaker 1 (57:28):
Nah, for how I was.
The way I breed is I breed toget something I breed for.
I'm not going to say for apurpose, but I see two dogs.
It's called phenotypes.
Basically, I look up two dogsand if I feel like I have
something that I can move andadvance, and then I'll put those
together and I'll breed Rightnow I'm not doing too much

(57:48):
in-house breeding and then I'llput those together and I'll
breed.
Right now I'm not doing toomuch in-house breeding.
I get co-owns that I'mmentoring and once they get to a
certain age then we'll breed.
Then.
But I don't try to like a lotof people.
They just breed, breed, breedto keep themselves relevant or
whatever the case may be forthem.
But for me again, if I see likeright right now there's some

(58:09):
dogs that I see, once theymature, we're gonna put them
together, I feel like we'regonna advance ourselves.
So, um, I think we're ontosomething.
I'm trying to build a bloodline,which a lot of people is not
doing anymore.
Back 10, 15 years ago, peoplebuild bloodlines, meaning
they're stacking their pedigreesand making sure that they get
the best of the best phenotypegenotypes.
Whatever you're looking for,but you're trying to build the

(58:30):
best, the best prototype for onedog that you're trying to do.
And now it's not like that.
So there's a phenotype comparedto a genotype, and phenotype is
the look of the dog, um, the,the stature, the head, the
shoulder pieces, the bone andall that.
Right, you know, genotype isjust basically the color of the
dog and the dna of the dog.
So, um, a lot of people is morefor the genotype right now.

(58:51):
Color, they're trying to getthat exotic.
Like I tell everybody, you getanyone, um, candy apple red for
tourists, candy apple red, itdoesn't mean, it's anything.
A jaguar, a jaguar is a fortourists with a jaguar, jaguar
emblem.
So, yeah, yeah, right, but Itry to um make sure that again,

(59:14):
uh, I'm not gonna say I try toget the best out of best, but I
try to get the best out of bestout of what I have yeah and try
to just do them like that.
So I'm kind of early on in my inmy pedigree building, but I'm
pretty, pretty close to where Ineed to be.
I said two more, two more years.
I should be exactly where Ineed to be and that's calico

(59:35):
calico yeah, so I get two, I getfrenchies and then I get
bullies.
So calico frenchies, I try toseparate them and everybody you
should have kept them on thebullies, and you know, again, I
try to be authentic because afrenchie is not a bully when you
talk about bully, when bully.
So we're going to go on fast.
History of an american bully.
American bully came from um theold pit bull terrier.
They took the old pit bullterrier, they took him to the

(59:57):
english bulldog, they bred that,they had a bone to that, they
had a little bit made differenthead.
So you see a lot of me, you seea lot of bullies.
Now they get wrinkly faces,real short snouts, so they want
to add all that stuff.
But with that is they broughtin all the allergies and all the
issues, hip issues, all thatthat the english bulldog has um,
but with that is they broughtin a different color of

(01:00:19):
chocolate so that they unlockedanother dna, um ll in there.
So that's basically why theydid that.
But then they started bringingthem to the frenchie to get them
smaller.
So like smaller, more bigger,more exaggerated, more extreme
dogs out there.
So that's basically what thehistory of the the bully is.
So now they're just trying toperfect it.

(01:00:40):
So that's kind of why I wantedto separate the good, my bully
brand, from my car, from myfrenchie brand.
Um oh, I see stickers totallydifferent, different, everything
um.
But it's all under calico ohokay, so people can seek you out
for that, if once you startproducing litters and stuff yeah

(01:01:01):
, you see me, calico, frenchies,and like I tell everybody, just
ask if if I was like everybodyasked me what's available, just
ask you like something on my pgc?
See, just ask.
I try not to sell adult dogsbecause once I get the dog, once
they're about six months, right, they're my dog.

Speaker 2 (01:01:16):
It's hard to that's family, even if that's number
12,.

Speaker 1 (01:01:19):
Right, it's hard.
You feed them every day, youlook them in the eye.
I pet them.
It's hard, so I it's, it's,it's hard.
So I yeah my wife's like westill didn't read them to to
sell them and I'm like, yeah, wedo, we do, but again, I, I love
these guys.

Speaker 2 (01:01:34):
My daughter didn't love them, so it's uh oh, that
makes it way more hard to uhonce your kids get attached.
Yeah, yeah, my nine-year-oldshe's all about.

Speaker 1 (01:01:43):
All of them helped me out like I fly my daughter down
here from vegas um a coupleyears, like the last two years
for helping, because helping shehas little pullback heads.
So that's where puppies are in,helping.
So you help and like I'll pair,I pair a flight and I pair 500
bucks a week to help my dogs.
So when you talk about expensesand all that, that's why the

(01:02:06):
dogs are so expensive, becausewhat happens is these dogs are
more of the frenchies now.
Frenchies are small with bigheads, small body, big heads and
they're boring.
They three ounces bro yeah, Imean I'm sorry, um, three pound,
not even three pounds.
No, yeah I know seven ouncemines will come from five to 12
ounces.
I mean the smallest threeounces.

(01:02:27):
So small little guys, bro, butum, they cannot really move and
they get smashed a lot, so a lotof Frenchies.
The moms are kind of notskittish but they're kind of in
that little bit realm of oh,what's going on out there.
And they're very little bit highstrung, so some of the moms
don't do well, but I get blessedbro.

(01:02:48):
I think it's because my dogs isbasically free range, they all
hang out with each other and weall kind of coincide together
within um.
They made it easy for mytransition as far as well.
People so yeah, but there's abig market with whelping.
I mean, people charge up toabout 1500 bucks a week and it's
a market, people actuallygetting paid for it.
It's because it's at the end ofthe day, you say five thousand

(01:03:10):
dollars of dogs and you get dogsin there.
That's thirty thousand dollarsoh yeah, thirty thousand.
You pay back for for c-sectionis four to five grand.
Um, if you have to pay for astud fee, that's up to up to ten
thousand.
Some stuff, some stuff is 20grand, but it's even stud fees.
A hundred thousand, oh shit,yeah, yeah, so I, but it's even
stuff.

(01:03:30):
He's a hundred thousand, ohshit, yeah, yeah.
So I mean it's it goes.
It goes crazy.
It's because so the, the studfees put it.
Say, if you buy into a dog,it's the, I mean, that's the
most expensive dog.
Um, that the biggest dog, grim,was the one, but hundred grand.
Right, you get his stud fee,but his pups can go for like 20
grand a piece, 25, 000 a piece.

(01:03:50):
So if you're lucky, you get sixpups in the first litter, 10
pups in the first litter.
You're basically making yourmoney back and then you, yeah,
you get another litter off thatdog.
Now it's all profit so truelucrative?
nah, you can make money, yes,but what happens for me is I
spend about 1500 bucks a monthfeeding these dogs a month yeah
1500.

(01:04:11):
I said that correct, 1500 outthere.
So, and so it's again when youask, and if you ask oh, how come
my dog is so expensive?
Dogs not expensive.
Your, your, your kia in yourgarage, your honda civic is 30
000 so it's like we talk aboutand these dogs last 10, 12 years

(01:04:31):
.
Not too many cars out theregonna last that long, so yeah
family members, yes, but takingcare of them to make sure that
they um best to their ability.

Speaker 2 (01:04:42):
100 that's true, and you seem to know what you're
doing.
So they're they'll last normalthan most too, especially with
how you're feeding them.

Speaker 1 (01:04:51):
We try yeah, again, it's like anything.
Like you said talking aboutyour daughter with the athlete,
we just try to give them thebest fuel that they can burn off
and take.
It's like jet fuel.
That's why jet fuel is so good,because they need that burn off
out there.
You know why?
Do you think there's threegrades of fuel in just regular
gas, bro?
How come?

Speaker 2 (01:05:10):
we don't want one, we'll get a tree.

Speaker 1 (01:05:14):
It don't make sense.
Exactly Like how bad is the?
Is the last one compared to thefirst one?
Yeah, why is there one in themiddle?
Yeah, the bottom one is thatbad.

Speaker 2 (01:05:23):
So you say what do you need it for, like why, why?

Speaker 1 (01:05:27):
yeah, yes, and I tell you what two times, literally
two times my old truck, two ofmy old trucks before two times,
and I don't like mentioningnames, but there's a blue wave
um label based out here thatmessed up my, my injectors, bro.
Oh damn, I use the other one,the chevron guy, or the star

(01:05:49):
guys, and the chevron, it's theonly.
I only use chevron x to go in76, that's the only gas 76.
I use shell for my motorcycle,so it's the only one so 76 in
conway to get the.
My uncle him always say to getthe good racing gas, to get the
cleanest gas on.
I've always followed that but Iwas a chevron guy.
But it's like else, it's whatyou put in your body, what it's

(01:06:11):
going to burn and how it's goingto use that fuel to their
advantage right, that's funny.

Speaker 2 (01:06:17):
I was a Chevron guy now, but obviously I was a 76
guy, because that's where weused to work.
With all the hooligans, buteven Chevron and Kaneohe canoe.
They sell ethanol free gasright and, like my dad brought

(01:06:37):
me up that way, you got to getthe ethanol free gas for the
lawnmower and the weed whackerbecause the ting would dry out
all the gaskets.
If you, if you it's like.
Now it's embedded in my head,so that's all I grab when I'm
using for my lawnmower and stuff.

Speaker 1 (01:06:52):
But yeah, it's like Shell gas station, ghetto man.

Speaker 2 (01:06:55):
Yeah.

Speaker 1 (01:06:57):
But it's like why?

Speaker 2 (01:06:59):
why the difference?
You right bro.
Why the difference?
Like should it all be good?
You know what I mean?

Speaker 1 (01:07:04):
Yeah, Cause, my, my, your lawnmower is the same.
Yeah, yeah, because yourlawnmower is the same.
Yeah, you bought theethanol-free carbureted
lawnmower.

Speaker 2 (01:07:11):
Yeah.

Speaker 1 (01:07:12):
You're like how come?
It's because they train youthat way.
And again, this is what youneed, and this is why that's why
I always tell people likeLamborghini or Ferrari they
don't want commercials, right,they don't need.

Speaker 2 (01:07:25):
Oh, yeah, exactly.

Speaker 1 (01:07:30):
They don't like you walking around their, their
showroom, bruh.
They already get their people.
People go over there.
They already want and they do,and it ain't us right, it ain't
us I ain't going there, yeahyeah, they're not.
Again, they don't like.
No, looky lose for sale.
Oh, the new lamborghini cameout.
Let's go look at the showroom.
Hell, no, he ain't coming overhere.
Yeah, but that's why?
Because again, it's uh, it'sthe critters they're walking

(01:07:52):
around yeah, well, shoes, we'vebeen going for over an hour.

Speaker 2 (01:07:57):
Where can people find you on instagram if they want
to get your dog food or checkout your kennels?

Speaker 1 (01:08:04):
instagram right here.
Oh, this way, I don't know.
Oh, brah, I'm the opposite.
Ifeed Raw Hawaii.
Yeah, ifeed Raw Hawaii for myInstagram.
Put it this way Call me up, youget any questions.
I don't put my.
Everybody say, oh, your phonenumber.
Just call me up if you get anyquestions.
A lot of people, they're morepersonable, they don't ask
questions on the internet.
They me up if you get anyquestions.

(01:08:33):
Or you go to our website righthere.
Um, I feed raw hawaii.
You can look them up.
That we got an education centeron there tells you the
transition, like you talkedabout earlier, the transition of
the food we talk.
We talk about the weight, how,um, there's a calculator on
there.
Um, talk about what's what'sgood for the dog and why, why,
um, what the food, what thevalues are and all that.
So, um, but yeah, you can findall the information on our
website and then, if you want tosee our dog stuff, just follow
us at calico frenchies on IG orcalico bullies and for us.

Speaker 2 (01:08:58):
You can find us on Instagram at above the bridge
podcast.
On Instagram, our YouTubechannel above the bridge podcast
, our website is atbpodcom andmy personal Instagram is
thaddydaddyhigh All right on.
I know.
One more thing I want to askyou.
This is just one personalquestion.

(01:09:18):
I always ask like people that'sgetting popular on Instagram,
you get haters or what Likehitting your comments and that
kind of stuff.

Speaker 1 (01:09:32):
Not really, not really.
You know, sometimes, sometimeslike, it's more of the I don't
like to say Dumb questions, butit's that question that you know
it's a loaded question, likewhy you asking me this question?
For it's kind of like oh, youknow what I mean.
It's like and it's you know Ihate to say it, but it's more of

(01:09:53):
my here's here than anybodyelse the, the mainland people I
get a lot of love um from, butthere's ones that's here, that
it's.
So again, it's the.
Oh, but I heard this.
Yeah, okay, you heard that.
Why are you telling me who you?
heard it from yes, I'm like thatdoesn't mean nothing to me,

(01:10:14):
right, I heard, all right, but Iheard this.
Okay, if you're telling me, hey, this works for me, me brother,
hey, I tried this before thenit's been working for me, you
should try them too.
Oh gosh, sure, I'm all for it.
You mean, I'm getting educated.
I'm 100%, I'm yearning foreducation every day.
But it's the like they said,the hazing part, it's the huh.

(01:10:34):
Why are you asking me thisquestion, kind of like do you
know the answer or are you justfishing for an answer?
You think you know?
Yeah, this is what you do, andwe can conversate.
You know, that kind ofconversation is going to spring

(01:10:57):
into some bigger conversationthat we can even dig deeper and
we can really get better.
But yeah, but they're too.
I think they don't get tooemotional into that realm,
because if they're not doing, ifthey're not doing that, they
feel shame, right?
Oh, I'm not doing that, andit's supposed to know.
So that's where that for me.
I don't not supposed to knoweverything, bro.
I I don't know nothing, soteach me.
I grew up in my house withEncyclopedia Britannica, so
that's where we used to read.
My father used to make us read.

(01:11:19):
That's where I learned a lot ofmy stuff growing up the
encyclopedia I was not shy.
I never shied away fromeducation.
I think that's why I portraynot shy to never shy away from
education.
I think that's what, why I'm,why you, you portray, or I
portray myself to where I am, isbecause I love the education
behind it our kids never gonnaknow what.

Speaker 2 (01:11:36):
That is how they get wikipedia on the internet and me
and you still putting that,yeah, what is a?

Speaker 1 (01:11:41):
mountain lion.
What lion is a mountain?

Speaker 2 (01:11:46):
exactly right, all my book reports, bro Came from
encyclopedia.
Oh yeah, imagine if we had theinternet when we was little kids
, bro, I'd be a plagiarismchampion, bro Cut and paste
That'd be probably Yanking everyfucking day.

Speaker 1 (01:12:02):
For real?
No, for real, bro.
We had the freaking bro.
It really had everybody in lineover there, so we couldn't
plagiarize.
Where you learn that from ifyou plagiarize?
So it's like it was gettinginto us, bro yeah, right on, bro
.

Speaker 2 (01:12:21):
Well, I appreciate you taking time to come on my
show.
I definitely like have you back.
I definitely want to see howfar you can take this brand and
doing your thing, bro.
It's inspiring to me andhopefully a lot more local
brothers out there can get onthat level.
And we kind of touched on itearlier, like how a lot of

(01:12:44):
people we know see us doingsuccessful and oh, why you don't
do it this way?
Or like crabs in a bucket.
They don't want to see yoursuccess.
But fuck, for me, I alwaysbelieve in a rising tide floats
all boat.
If I can help you succeed,that's not gonna take any shine
away from me, but it's gonnaelevate you.
And, brother, that's what Ilike, see, I I like to see all

(01:13:06):
these Kanye boys making moneyand supporting their families
and being successful.
Like that's why we all likegrew up.
You know what I mean.
And it's cool to see the younghustlers from back in the day
being successful, doing thingsthe right way.
And, bro, it's a trip becauseyou impressed me, bro, and it's

(01:13:27):
cool bro.

Speaker 1 (01:13:29):
I think we just shame of scrutinized, getting
scrutinized.
A lot of guys, so a lot of guyswith good education, this kid,
you know.
Like we go back to baseball.
I was a pitcher, so I've alwaysbeen scrutinized, I've always
been in the middle, but and Ibelieve it or not, I'm super shy
and that's super, super shy.
But those kind of moments makemade me, make me who I am today

(01:13:49):
and again, even now, you knowthis stuff, I'm shy, but it's
again.
I always have to rise to themoment and um, not saying, not
saying I did all the time, but Ialways had to um and I, I kind
of lived for it.
So, but no, I appreciate you,bro, for even um having us on
and um putting us out there likethat.
Like you said, country brothersgot to stick together, but even
local brothers at the end ofthe day you know what I mean we

(01:14:11):
all like I see your podcast, allthe guys, but it's pretty
awesome.
So let's give you the flowers,bro, I'll give you some.
I appreciate you coming fromKanye and seeing what we all
come from and and what you'vebeen doing, I mean you time
you've been part of the movementout here for for the club scene

(01:14:32):
for I mean better 20 years.
So oh, brah, yeah, and stillgoing.
And, and not only that, peopledon't understand what that means
.
It's not just saying, hey, cometo my club, it's actually you
guys actually helping the clubbrand themselves and build
clientele.
So you're you're more on theconsultation side, but on the
front end of it because you gotto be there making sure
everything is happening.
So I applaud you guys, bro, fordoing that.
And and the club scene in inhawaii is is jumping.

(01:14:55):
It's been jumping for the last20 something years yeah, it's
nuts, I applaud the for all ofthat, bro, so yeah, right on.

Speaker 2 (01:15:05):
I appreciate that it's getting.
It's getting rough dealing withthese young kids bro.

Speaker 1 (01:15:10):
Like.

Speaker 2 (01:15:10):
I say I always say they're all learning shit, I'm
trying to forget.

Speaker 1 (01:15:14):
Yeah, but they're getting different because what
you tell them they're going toturn right to Wikipedia, like
you said, they're going to look,but that's not it.
Put your phone away, it is it.

Speaker 2 (01:15:23):
Yeah, right on, bro Well shockers for the cameras.
Jeez, right on, bro, wellshakas for the cameras.
We're out, shout out to theArtist Group Network.
Aloha, aloha, thank you.