"The first time I heard of Meatless Monday I laughed out loud. I couldn’t even think of a meatless snack."
When native Texan, Brett, began sprinkling flax seeds into his meals, little did he know that these tiny grains would sow the seeds for a monumental shift in his life, taking him from a decade of darkness to the forefront of the plant-based revolution. Join me as I engage with the All Y'alls Foods founder in a heart-to-heart on how he turned his health and life around, shedding over 100 pounds and kickstarting a booming business in the process. Brett's candid recount of his journey is not just about transformation; it's about the healing power of plant-based nutrition and how it fueled his entrepreneurial drive in a state where brisket reigns supreme.
Resources from this Episode:
One Minute Cure
Damn it Feels Good to Be a Vegan Video
Rowdy Girl Sanctuary
Earthlings
If you want to connect with Brett, visit the following:
Instagram: @allyallsfoods
Website: All Yalls Foods
YouTube: All Yalls Foods
_____________________________________________________________________
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Welcome to the Plant-Centered and.
Speaker 2 (00:05):
Thriving Podcast.
I'm your host, ashley Kitchens.
I'm a plant-based registereddietitian and virtual nutrition
mentor.
I was raised on an Angus CattleFarm, grew up with a lot of GI
issues and used the power ofplant-based eating to promote
healing.
Here you'll find inspiration,ideas and encouragement for your
own plant-based journey.
I'm so thrilled you're heretoday.
(00:27):
Let's get started.
Welcome to the showPlant-Centered Listener.
My name is Ashley and I am yourhost today.
I hope your year is off to areally great start.
Today I have with me anincredible guest who has an
amazing, unique story.
Out of the story came a veryincredible plant-based food
(00:48):
company which we talk a lotabout at the end of this
conversation.
My mouth was watering theentire time.
I could not wait to get onBrett's website and grab me some
things that I'll talk aboutWe'll talk about at the end of
the podcast.
There's one specific thing thathe talked about that I was like
oh my goodness, that soundsamazing.
Let me introduce you to Brett.
(01:10):
He first learned of theefficacy of plants and nutrition
when he was in a 10-yeardepression.
What helped pull him out ofthis which he talks about, is by
introducing omega-3s from freshground flax seeds Ground, not
whole, is very important intohis daily diet.
After about four months, thedepression resolved completely.
(01:35):
He ends up stopping eatinganimals.
He loses over 100 pounds Afterlearning in 2017 that beef is
our second largest export.
As a native texan, he decidedto have that be different.
He started a plant-based jerkycompany called All Yalls Foods.
(01:58):
We have links in the show noteswhich we talk about throughout
the podcast, because hedefinitely shares some specifics
that I wanted to make sure.
If you wanted to grab them realquickly you can.
We also link to his socialmedia.
I'm just really excited for youto hear his story and also
learn his perspective that hebrings with his transition to a
(02:19):
vegan way of eating.
Please join me in welcomingBrett to the show.
Welcome to the show, brett.
I am really excited to have youhere today.
Speaker 3 (02:30):
Thank you, it's great to be here.
Actually, I appreciate it.
Speaker 2 (02:33):
Absolutely.
We connected through Instagram.
I did a little bit moreresearch into you and your
company.
I'm really excited for not justyour story, but also to talk
about what transpired out ofthat story as well.
I would love, Brett, for you totake us back and walk us
through what led to thisplant-based shift in your life.
Speaker 3 (02:55):
It all started with two books in particular.
One was the One Minute Cure andthe other was Medical Miracle.
When I got done reading thosetwo books, I realized everything
I'd been taught up to thatpoint was a lie.
That medicine had been stolenfrom the people 100 years before
it had been replaced withallopathic care, which for
(03:18):
trauma care is awesome, but ifyou want to make people well, it
doesn't have a damn thing to dowith that.
I had dealt with depression fornearly a decade Now.
It was due to poor diet choices.
I consumed mostly processedfast food meat, dairy that's all
I had in diet coke.
That was kind of my mind, hesaid.
Look, he said, your brain'sover half fat and if you're not
(03:40):
feeding your brain quality fats,how do you think it can perform
?
How can it possibly do that?
It's not like there's a magicalsystem in the body.
It takes what we put in it anddoes the best it can with it.
So I began ingesting twotablespoons of fresh ground flax
seeds every day in a smoothieand in four months I was off all
(04:01):
antidepressants and have beenever since.
Wow.
So I realized, okay, there'ssomething to this, and I
attended the Institute forIntegrative Nutrition.
Now, at this time I'm stilleating meat and dairy all day
long, but I'm starting to learnthat the most nourishing thing
you can put in a body is amachine because I never really
thought of it as a machine israw vegan food period.
(04:24):
There's no entertainment,there's not a lot of fun in that
.
Well, there can be if it's donewell, but and I'm like well,
that doesn't make sense.
So I attended the Institute forIntegrative Nutrition because
you know, we studied, studiedover 100 diet theories and it
was all just more stuff.
And I was like you can onlytell people about the benefits
(04:45):
of plants alone as a diet.
I didn't quite understand that,but it was really neat as I had
a study buddy and her name isDeanna one W O N.
Now say what you want.
This woman's a physicist and aretired now retired colonel in
the US Air Force.
Really, yeah, I think so.
She's the only person I met whowas in hospice care, who's
(05:07):
alive today Stage four ovariancancer, given four weeks to live
, two weeks, and the pain was sogreat they're about to upper
morphine.
She recalled some informationher grandfather had shared with
her as a child she's of Chinesedescent about the healing
properties of mushrooms.
So she began a regimen ofmushrooms and a modified gersen
(05:27):
protocol.
It's I don't know, 12, 14 yearslater and she shows women how
to heal their bodies of disease.
I published a book NutritionalTruths to explain this to people
, and it wasn't about you needto do this.
It was about just know about itand then what you do with it is
your own business.
You're grown up, you can figureit out.
So I published that book.
I opened a organic, raw,organic vegan juice and smoothie
(05:50):
bar because a couple of ladiesI know had a shop and said hey,
you want to do something in this?
I'm like, let's do that.
And now I still eat meat anddairy.
I have my own relationship whenit comes to food and my issues,
but I knew it was the mostnourishing thing you could serve
people and so I got good withthe dehydrator that lasted about
a year.
Realize that.
(06:11):
You know, small town Texas.
This is not going to.
This is not going to beat outJack in the box.
Speaker 1 (06:16):
Just not going to happen or problems won't happen,
so shutter it.
Speaker 3 (06:21):
But I got really good with the dehydrator.
Whether I was making tail chipsor energy grounds or jerky or
whatever, I got good with it andfast forward on a trip to the
zoo.
In an instant I realized allbecause I had written about the
elephant, the gorilla and therhino.
And then, finally, by the timeI got to the elephants, it
(06:42):
occurred to me in an instant,just like someone flipped a
switch.
All animals are present andaware and they don't want to die
.
We kill 100,000 every minute ofevery day when we absolutely
don't need to at all.
I turned to my wife.
I said I'm done eating meat,and that was coming up on eight
years ago now.
Speaker 2 (06:58):
Wow.
Speaker 3 (06:59):
And I'm happy to report that my protein levels
and my calcium levels are fine,good.
The cholesterol is like 120.
I have lost weight.
I still have more to go.
That's a whole other issue, butthe freedom that I get from not
including animals in my diet isamazing Now, don't tell you
(07:24):
about this, and you can't knowit until you experience it.
The freedom that comes fromknowing that what I decided to
eat that day had no animal input.
Therefore, no animals wereharmed or enslaved or any of the
other number of abuses you wantto label, and that's a good
feeling.
(07:44):
While I'm not the healthiest manon the planet, I do like more
highly processed foods.
I'm working on leaning thewhole foods.
The fact is is I don't concernmyself with thoughts of the
diseases that normally come.
I mean, animal protein has beenlinked as the largest
contributor period to heartdisease, cancer and diabetes.
(08:06):
Okay, so if you consume it,then that's on you, and I
understand.
Until I saw things the way Isee things, I was like y'all are
idiots.
What are you talking about?
You can't just eat plants.
The first time I heard ofMeatless Monday, I laughed out
loud because I honestly Icouldn't think of a meatless
(08:26):
snack.
Everything seemed normal untilyou realize that it's really not
normal.
Speaker 2 (08:32):
Right, yeah.
Speaker 3 (08:34):
So, anyway, that's kind of how I got to where I'm
at.
And then, after I quit eatinganimals about a year in, I read
that beef is our second largestexport and, as a native Texan,
that bothered me and I said tomyself out loud are you gonna
bitch about it or are you gonnachange it?
So I decided to change it andthat's how I came up with this
jerky all and made it veryTexan-y as far as the flavors
(08:58):
represent in each region, theseven regions of Texas, and
using products from Texas, andour state plan is a prickly pear
, so use the juice of the fruitfrom the prickly pear and stuff
like that.
Routy Girl Sanctuary.
When I was looking, when I wasstarting the company, I looked
around and they had the largestherd of cattle, rescue cattle.
I'm like done because I'm doingjerky.
(09:20):
That makes sense.
So a portion from every bag wesell goes to support their
efforts and they're down inWalder, Texas, which is between
San Antonio and Houston, closerto San Antonio.
Speaker 2 (09:31):
That's really neat, oh, my goodness.
Okay, I have like a millionquestions for you.
I'm curious because there areso many people and I know even
people listening right now whofeel like they're in this
transition phase, like they'refeeling this pull, or maybe some
data has been presented to themor maybe they've watched a
documentary or read a book.
What do you feel like for youallowed you to take that leap?
(09:51):
Almost where you know, theblinders kind of came off and
you're like I'm going for it,where before I was like this is
crazy.
Speaker 3 (09:58):
Here's what people they'll go.
How do I eat more vegetables?
I'm like watch earthlings.
I made it 30 minutes.
Maybe it didn't stop mybehavior, but every time I ate
animal I thought of how it livedand I knew how it died and it
occurred to me and so that ledup to that visit to the zoo
(10:19):
where it was finally like doneand it wasn't.
I didn't make a decision, itwas made for me, because once
your hearts opened up and you'relike, what the hell am I doing?
And I think that's where a lotof people get angry, because
they look at what they'vesupported.
You know, from one industry tothe next, there's lots of
reasons not to support it from acompassionate standpoint, you
(10:41):
know.
And why not choose compassion?
Speaker 2 (10:45):
Right, yeah, why not?
I mean truly.
Speaker 3 (10:48):
So it was a process and sometimes for people it's
all boom at once and the otherpeople it's a triple and it
doesn't matter.
There's no right and wrong,it's just just start walking
towards the plants.
That's where the wind's atFirst generation proteins for
the wind.
Speaker 2 (11:03):
Yes, yes, absolutely Go to the source.
Yeah.
Speaker 3 (11:06):
Exactly yeah, cause meat's a hand-me-down protein.
Speaker 2 (11:08):
What's a hand-me-down protein?
Yup, amen to that, and itsounds like kind of.
What you're saying, too is likemaking that deeper connection
with what it is that's on yourplate and what you're putting
into your body.
Speaker 3 (11:20):
Well, yeah, I mean, for me it was that I've always
had a disconnect with me and mybody.
That's the only way you cangain the weight, the kind of
weight I did, and not go.
What the is going on, the factis, is my processed plant-based
whatever healthier than yourmeat-based?
Oh yeah, every bit.
And people talk about processand I'm like have you worked to
(11:43):
kill room floor?
Oh yeah, that's a processthat's brutal.
Let's see, you're doing cows.
You're gonna kill about ahundred an hour.
How's that gonna impact you?
Speaker 2 (11:55):
Yeah.
Speaker 3 (11:56):
You know, what kind of experience are you gonna have
as a person who does that for aliving, and I no longer support
that.
So it's a and people don't haveto.
It's a choice we can choose.
Otherwise, the thing is is, forme, I like the meaty experience
(12:17):
and that's why you know I'vebeen talking about meat is just
a vehicle for plants.
If you think about any sandwichor seafood, or chop or anything
that you like to eat, that'smeat.
It is always, always influencedby plants smoke, char or salt
(12:40):
and so people like myself arelike, well, hey, let's just make
the meat vehicle from plants.
And so here's, you know, likeit's your key.
All in all these dozens orhundreds or thousands of other
companies, they're doing thesame thing and they're like
here's a vehicle, but we didn'tinvolve animals and and it feels
(13:02):
good to eat it, Try it.
Speaker 2 (13:04):
Exactly.
Yes, I could not agree moreWell.
I would love for you to alsotake us back to when this
transition started for you, yourbattling depression, you know
kind of at a real low point, andI think that's what it sounded
like in your life.
And then, all of a sudden,there's sort of this connection
that maybe the fats that I'meating, the foods that I'm
eating, aren't supporting mybrain health or my mental health
.
I mean, what was that kind oflearning, that information and
(13:26):
switch for you?
What was that like?
Speaker 3 (13:29):
Well, he said, look, he goes.
You see a lot of people withproblems mental problems, health
problems today.
And I'm like, yeah, that's morepopular than ever apparently.
And he said again, it's becauseof diet.
But this this what I didintroducing plant based omega
threes to my brain over a periodof time.
That's the thing about holisticactions is they take time.
(13:51):
Natural, you know.
It's not like a, an aspirinthat's cut off the pain.
I mean, it doesn't work thatway.
It takes time.
Speaker 2 (13:58):
And I like that you use the analogy of like almost
looking at our body as like amachine, and we want to put the
best quality things in a machineas important and valuable as
ourselves.
Speaker 3 (14:11):
Sure, but.
But there are some of us wholike the entertainment value
more than others.
Yes, you know, because if Icould sit and I could eat a bowl
of gruel three times a day andbe completely healthy and
satisfied, I do it.
I don't.
You know what I mean.
Yeah, it's one of those thingswhere, as other people are like
you know, this doesn't mean asmuch to me.
And then there's us, towardsthe other end and everyone in
(14:33):
between yeah, the fact is is ourmouth.
When it comes to the meat orthe flesh of the animal, our
mouth becomes familiar with theresistance and the chewing
experience.
So that's why we work toreplicate, like you'll find,
like impossible or beyond theirmatch ground meat.
(14:54):
I mean it beautifully, I think.
I think they both do great.
The thing is is then you havelike prager's and others who use
full vegetables and stuff.
So they're doing a like productbut they're not doing a mimic
product.
So you have to realize thatthere's a shit, there's a
difference in that.
And the thing is is they talkabout them the impossible or
beyond being more of atransitional item, which which
(15:17):
you know it can be, but at thesame time I think on on any kind
of regular basis, it's stillTrump's ground beef, because
here's a, here's another upsideof a first generation protein.
I don't run into bits of bone,I don't run into bits of
connective tissue or a hair, andI know you can't buy meat
(15:39):
without fecal matter in it.
Plant based proteins not, not,not inside.
Speaker 2 (15:43):
No, no, thank goodness.
No bones, no connective tissueand no PC is yes.
Speaker 3 (15:50):
I mean what's not the light.
Speaker 2 (15:51):
Right, right.
Speaker 3 (15:53):
I get that it's not the norm, but from a from a
rocks or hard waters, wetperspective, it just makes the
most sense.
Speaker 2 (16:00):
Yeah, yeah, yeah.
I mean really like those typesof foods, kind of just eliminate
the need for meat, because it'slike it's all right there.
It's the texture, the flavor.
I mean it's pretty on point andit's only going to get better
from here, which is reallyexciting to see the plant based,
just different foods andalternatives grow.
Speaker 3 (16:18):
Especially with mycelium.
Yes, they can create vats of itin 24 hours.
I'm like seriously Right.
So I mean there's a lot ofopportunity to make a lot of
really nourishing foods thatbehave like the flesh of animals
but don't involve the animals,which I mean like who wants to
fight that?
Speaker 2 (16:38):
I know, I agree, I completely agree.
Yeah, you had said somethingabout meat being the second
largest export in the US.
Speaker 3 (16:50):
Beef, beef, beef.
We're the largest exporter inAmerica.
Texas is.
Speaker 2 (16:56):
That is wild to me.
Speaker 3 (16:58):
But, but check this out.
So Texas has the 10th largesteconomy in the world.
Our economy and our state isbigger than all of Canada, all
of South Korea, wow, not as bigas Brazil.
20% of all exports come out ofTexas, so we're the largest
exporter in America.
We're the largest petrochemicalproducer at Houston part of
(17:20):
that in America, but here checkit out.
We're also the largest windenergy producer.
30% of all wind energy weproduce here in Texas and we put
in the infrastructure to throwthat power around the state.
Wow, that's our only way and so,and then wind or, I'm sorry,
solar energy.
Number one is still California.
(17:41):
That's about to change.
We're going to take it.
We're number two, my goodness.
So, like you know, this leadsup to this balance.
So you got the petrochemicals,but you also have the wind and
the solar.
You know Well, we got the beef.
So I've committed to usbecoming the largest plant-based
protein producer in America aswell, because it only makes
sense, right?
(18:02):
You know the beef's going to dowhat beef's going to do over
time.
Okay, all I'm worried about ishow do we nourish the people
better and out of Texas.
Speaker 2 (18:12):
Yeah, I love, I think that's such a great goal.
I mean it's and it's bound tohappen.
I mean that is so exciting.
Speaker 3 (18:20):
Yes, yeah, it's nice.
Speaker 2 (18:21):
I was looking on your website and some of those
flavors that you had, like theprickly pear that you mentioned,
I mean I just thought that wasso innovative because I haven't
seen that with any otherplant-based jerky.
Speaker 3 (18:31):
When I got into the space, there were three other
companies making plant-basedjerky, and now there's 30, if
not more, and others have comeand gone.
Speaker 2 (18:41):
Yeah.
Speaker 3 (18:42):
So when I tried them, there were things I liked and
things I didn't, and I knew Icould do it better.
And so I started doing jerky myway and people were receptive
to it and I wanted to do.
I wanted to have unique, boldflavors.
There are people that do a lotof hot spicy.
(19:03):
We don't.
Our like black pepper has noadded sugar.
So you know, two grams of sugarfor 22 bags, or 22 grams of
protein in a bag and no sugaradded.
And our sodium is lower thanalmost everyone else.
But that was not intentional,it's just how it turned out.
(19:24):
So so we got the black pepper,which for me, I grew up hunting
and fishing and eating lots ofjerky, and usually it was black
pepper or teriyaki with a verydifferent teriyaki flavor that
you had to park in your mouthand let soak so you can chew it
so hard.
And then the prickly pear beingthe state plant, I found we can
(19:44):
use the juice of the fruit.
It's a beautiful magenta color.
It's got a really nice flavor.
So we did a teriyaki that wayand a chipotle that way, and
then I knew I wanted to dosomething for the pigs, because
I ate pork more than beef, andso I worked for well over a year
(20:05):
on its big crunchy bacon.
You bitch y'all.
So, unlike the little you know,the little fake bits that have
been around for decades, oursare made from whole, non-GMO
soybeans.
Again, 22 bags of protein in abag of bacon bits and it tastes
like well-cooked bacon.
And when I launched those, theyhit number one on Amazon for
(20:29):
meatless bacon within six monthsand this wasn't through like
big ad spend or something.
It's me.
Speaker 1 (20:35):
Yeah.
Speaker 3 (20:36):
And so it continues to be number one meatless bacon
on Amazon today.
Wow, because it's just thatgood of a product.
And so I did that.
And then we just came out with,and are going to make available
, I think later this week, acinnamon churro.
I saw that, I don't know.
Yeah, yeah, we sent some out tosome friends and they shared
(20:57):
about it and real excited forthat Because, again, the flavor.
Who else is doing cinnamonchurro?
What?
Speaker 1 (21:04):
jerky Right it is.
Speaker 3 (21:07):
But it's good, I promise.
In fact, I diced some up andmade pancakes with it yesterday.
Just put it on the griddle andthen pour the pancake batter on
it.
Yes, you got these nuggets ofcinnamon goodness, anyway.
So yeah, we just keepcontinuing to come out.
You know we're coming out withother flavors again this year.
This is our year for flavorsAwesome, and we're excited about
(21:31):
each one of them because theyagain all mean something in
Texas and we're certain thatthere'll be a hit with people.
Speaker 2 (21:40):
Yeah, I think that's really fantastic to kind of pull
from the state that you wereborn in and are currently living
in.
I just think that's wonderful.
Speaker 3 (21:49):
Have you seen that video that we did?
Dana feels good to be a vegan.
Speaker 2 (21:54):
No, where is that?
Speaker 3 (21:56):
So it's on YouTube.
Speaker 1 (21:57):
Okay.
Speaker 3 (21:59):
And you remember, I don't remember.
I don't know if you saw thatmovie Office Space.
Speaker 2 (22:05):
Oh, yeah, yep.
Speaker 3 (22:07):
And Dana feels good to be a gangster while I rewrote
that song and then shot it withsome friends of mine.
Speaker 2 (22:12):
Oh my gosh.
Okay, we're going to link thatin the show notes.
Speaker 3 (22:15):
Okay, please do.
Everyone needs to watch thisBecause again, it's like what
can I say or what can I do tohave people get it?
Because once people get it, Idon't know anyone who went.
Well, I don't know I could havewaited longer to get here.
I've never heard that.
I've never heard anyone go.
Yeah, I should have kept justeating those brontosaurus
(22:36):
burgers forever, because I youknow it doesn't happen.
Usually.
It's like why wouldn't I hear,why didn't I get here sooner?
Speaker 2 (22:45):
Yep, yep.
I feel like if there's onething that all vegan people have
in common is that I wish Iwould have done this sooner.
Brett, you had also mentioned,you kind of gave us a preview of
, like some of the healthbenefits that you had gained
from going vegan, and I wouldn'tmind if you would love to you
know you'd mentioned, like theshift in your mental health
coming out of your depression.
Speaker 3 (23:06):
Oh, yeah, yeah, yeah that.
And then I've dropped over ahundred pounds and I continue to
deal with.
My relationship with food andmy relationship with walking has
now taken flight.
I'm like, oh look, you can dosomething as simple as walk.
Yes, Again the old, old stuff.
Speaker 2 (23:29):
Well, what?
What has that looked like foryou?
Because I think a lot of timeswalking is just underestimated.
I mean, there's so manybenefits from walking.
Speaker 3 (23:35):
It's just, it's to me .
It's annoying, being honest,that's where I'm at with it.
But the fact is is this body, Iknow, needs it, it needs it
needs, especially as we age.
We need to get a littlestronger, a little better,
because I'm going to the Denverairport and you get off at the
gate and you look and you'relike, oh, I'm at the end, oh,
(23:58):
it's way.
And every time I'm gone I'mlike, dude, you should be
walking because it's a long trek, and so now I am, so that feels
good.
Speaker 2 (24:10):
Or there's a sign that's just down the road here
where I live that talks abouthealth being the first wealth,
that really famous saying, and Ifeel like that's something that
if we could just think aboutwhat that actually means over
and over again, it would havemore of an impact on these food
choices that we're making everysingle day, because, like you
were saying, it's notnecessarily diseases that run in
(24:30):
families, it's diet.
It's diet and lifestyle and wehave so much control, for the
most part, over that.
Speaker 3 (24:40):
But the problem is that people they probably don't
want to know.
I don't want to be responsiblefor it.
Speaker 2 (24:47):
Yeah.
Speaker 3 (24:48):
Every choice I make.
Speaker 2 (24:50):
Yeah, right no.
Speaker 3 (24:52):
But then there are others who I think once they'd
learn that they'd go what andthey definitely would make a
shift.
I would say Then the rest of usare like num, num, num, num,
num num, num, num.
Speaker 2 (25:04):
Yeah, I mean I know people listening to this show
right now have made the shift.
I mean you and I have made theshift.
It's kind of like we almost hadthese like two paths in front
of us to an extent, and we choseone.
I mean we had to make thatchoice Every day.
So what was really cool is thatall y'all's foods came out of
this journey that's been goingon for quite a while.
(25:25):
You know the past a decade orso with you, brett.
I mean, what's it been like tostart this plant-based jerky
company and feed us this goodprotein?
Speaker 3 (25:35):
Most states have a cottage law which allows you to
produce at home and then go andsell it at the you know farmer's
market or the community marketor whatever your thing is where
you live.
You just can't leave it on astore on a shelf with a UPC code
because it's not covered.
But if you're selling it live,you can do that.
(25:56):
So that's a way to prove outyour product, and so I always
recommend that people do that.
And then I decided early onthat I was gonna work with a
production partner, which hasits pluses and minuses, rather
than having my own staff and myown business, my own building,
my own all the equipment,everything else, because that's
(26:17):
the only way I could really doit, you know, from a cost
perspective.
But you have to find ones thatyou know, cause minimums usually
are what get people.
Because you know the minimums.
You know we're producing.
We're producing usually in aday, around 5,000 bags a day and
so you always want to get thosenumbers right because you want
(26:39):
to get it sold and people haveplenty of time to enjoy it.
So it's just a series oflessons, but it's one of those
fall down six times, stand upseven.
You know you have to be willingto pivot.
We pivoted this year, finally,to focusing on our direct to
consumer business, which wehaven't done before.
(27:00):
And that's where our win is isour customers, because people
who are our customers care aboutwhat we're up to and they, you
know, one of the things that wepush is the fact that it's not
just a grab-and-go snack, it'salso a protein replacement.
I don't know if this will showup, but we've got a cookbook
(27:22):
coming out and there's 40recipes 40 recipes just amazing.
Worked with a chef down inAustin, hannah, to put that
together Again to show peoplehow to use it.
I grew up in the antiquesbusiness and I remember a lard
(27:43):
company.
A lard company had a book onuses how to use lard yeah,
packing bearings and gashes andwounds to cooking.
I knew there was a need for acookbook around the product.
It's just a matter ofunderstanding, first of all, the
(28:03):
numbers.
You have to know the numbersbecause either you can make
money or you can't.
It's that simple.
So you see, on Shark Tankthey're like know your numbers.
If you don't know your numbers,you have no business business
because you won't stay inbusiness.
Speaker 2 (28:16):
Yep.
Speaker 3 (28:18):
So it's just about knowing business, and for me
it's what I call the path ofleast resistance, because there
are a lot of places we could bein today, but it would cost so
much it doesn't make sense today.
Yeah, as far as retailers, sothings.
When you're on the just theconsumer side, things aren't
(28:39):
always as they seem.
It's a lot harder to make moneyin retail than you'd think.
Here's the thing If you make awidget for a dollar and you can
sell it for $10, you're fine.
But here's the problem.
I know that using olive oil isa ton better than using canola
(29:01):
oil, but canola oil will cost mea third of the price, but I
don't do it.
Speaker 2 (29:06):
Yeah.
Speaker 3 (29:07):
Because of the margin .
So if we can double our money,that's great.
Let's work off of that, and sothat's part of the problem is is
that I feel responsible fornourishing people and doing that
right, even though I could makemore margins and use chemicals
and crap.
That's why you know we use someof the best ingredients you can
(29:27):
get Because, again, it's aboutnourishing people.
So we continue to work toincrease those margins, still
using quality products, and thenjust drive sales.
Yeah, yeah so it's just a matterof you know, we did a HEB.
I don't think you're familiarwith HEB, but in Texas it's a
(29:48):
big deal.
We got 350 stores here in theUS.
We're in 150 other stores.
They do a quest for Texas BestContest every year where if
you're a food producer, you canenter.
So I entered in 2019.
I was one of the 25, unless,which is the win, that means
they want you in the storebecause they believe they can
sell you.
But we competed for cash and Icame in sixth overall, but 840
(30:10):
people entered that year.
Speaker 2 (30:11):
Wow.
Speaker 3 (30:13):
So I was like okay, so feel good about this, or like
yeah, I feel real good about ityes.
We're in those stores and we'rejust about to do a reset.
They're bringing one of ourflavors back in and glad to see
so again, and we're working ongetting a couple other big
players again, if it makes sense.
So we just continue to seekdirection from the universe and
(30:39):
just do the next right thing.
Speaker 2 (30:40):
Yeah, I love that.
That's beautiful.
Well so, speaking of sales,where can people buy all y'all?
Speaker 3 (30:46):
foods.
Our website is your best bet.
That's allyallsfoodscom, andwe're also on all social for the
most part, so you can find us.
Instagram is probably our mostpopular.
We actually had a video goviral-ish.
Speaker 2 (31:01):
And we'll include some of those links in the show
notes so for you listening, ifyou want to go grab some jerky
or, my goodness, the bacon, thebacon bits, I'm definitely.
I got my eye on those One ofthe churros, because by the time
this airs, the churro flavorwill be, out too, so that's
really exciting.
Speaker 1 (31:16):
Absolutely, yeah, awesome.
Speaker 3 (31:18):
I'd be happy to get some of your whites.
Speaker 2 (31:21):
Yeah, yeah, absolutely Well, brett, thank
you so much for coming on theshow and sharing your story and
making your mouths water talkingabout your plant-based jerky as
well.
Speaker 3 (31:31):
Oh, thank you.
I appreciate the opportunity tovisit.
Speaker 2 (31:34):
Yep, absolutely All right.
Well, thank you for tuning intoday and we'll catch you on the
next episode.
Speaker 1 (31:42):
Thank you so much for listening to the Plant-Centered
and Thriving podcast today.
If you found this episodeinspiring, please share it with
a friend or post it on socialmedia and tag me so I can
personally say thank you.
Until next time, keep thriving.
Welcome to the Plant-Centered and.
Speaker 2 (00:05):
Thriving Podcast.
I'm your host, ashley Kitchens.
I'm a plant-based registereddietitian and virtual nutrition
mentor.
I was raised on an Angus CattleFarm, grew up with a lot of GI
issues and used the power ofplant-based eating to promote
healing.
Here you'll find inspiration,ideas and encouragement for your
own plant-based journey.
I'm so thrilled you're heretoday.
(00:27):
Let's get started.
Welcome to the showPlant-Centered Listener.
My name is Ashley and I am yourhost today.
I hope your year is off to areally great start.
Today I have with me anincredible guest who has an
amazing, unique story.
Out of the story came a veryincredible plant-based food
(00:48):
company which we talk a lotabout at the end of this
conversation.
My mouth was watering theentire time.
I could not wait to get onBrett's website and grab me some
things that I'll talk aboutWe'll talk about at the end of
the podcast.
There's one specific thing thathe talked about that I was like
oh my goodness, that soundsamazing.
Let me introduce you to Brett.
(01:10):
He first learned of theefficacy of plants and nutrition
when he was in a 10-yeardepression.
What helped pull him out ofthis which he talks about, is by
introducing omega-3s from freshground flax seeds Ground, not
whole, is very important intohis daily diet.
After about four months, thedepression resolved completely.
(01:35):
He ends up stopping eatinganimals.
He loses over 100 pounds Afterlearning in 2017 that beef is
our second largest export.
As a native texan, he decidedto have that be different.
He started a plant-based jerkycompany called All Yalls Foods.
(01:58):
We have links in the show noteswhich we talk about throughout
the podcast, because hedefinitely shares some specifics
that I wanted to make sure.
If you wanted to grab them realquickly you can.
We also link to his socialmedia.
I'm just really excited for youto hear his story and also
learn his perspective that hebrings with his transition to a
(02:19):
vegan way of eating.
Please join me in welcomingBrett to the show.
Welcome to the show, brett.
I am really excited to have youhere today.
Speaker 3 (02:30):
Thank you, it's great to be here.
Actually, I appreciate it.
Speaker 2 (02:33):
Absolutely.
We connected through Instagram.
I did a little bit moreresearch into you and your
company.
I'm really excited for not justyour story, but also to talk
about what transpired out ofthat story as well.
I would love, Brett, for you totake us back and walk us
through what led to thisplant-based shift in your life.
Speaker 3 (02:55):
It all started with two books in particular.
One was the One Minute Cure andthe other was Medical Miracle.
When I got done reading thosetwo books, I realized everything
I'd been taught up to thatpoint was a lie.
That medicine had been stolenfrom the people 100 years before
it had been replaced withallopathic care, which for
(03:18):
trauma care is awesome, but ifyou want to make people well, it
doesn't have a damn thing to dowith that.
I had dealt with depression fornearly a decade Now.
It was due to poor diet choices.
I consumed mostly processedfast food meat, dairy that's all
I had in diet coke.
That was kind of my mind, hesaid.
Look, he said, your brain'sover half fat and if you're not
(03:40):
feeding your brain quality fats,how do you think it can perform
?
How can it possibly do that?
It's not like there's a magicalsystem in the body.
It takes what we put in it anddoes the best it can with it.
So I began ingesting twotablespoons of fresh ground flax
seeds every day in a smoothieand in four months I was off all
(04:01):
antidepressants and have beenever since.
Wow.
So I realized, okay, there'ssomething to this, and I
attended the Institute forIntegrative Nutrition.
Now, at this time I'm stilleating meat and dairy all day
long, but I'm starting to learnthat the most nourishing thing
you can put in a body is amachine because I never really
thought of it as a machine israw vegan food period.
(04:24):
There's no entertainment,there's not a lot of fun in that
.
Well, there can be if it's donewell, but and I'm like well,
that doesn't make sense.
So I attended the Institute forIntegrative Nutrition because
you know, we studied, studiedover 100 diet theories and it
was all just more stuff.
And I was like you can onlytell people about the benefits
(04:45):
of plants alone as a diet.
I didn't quite understand that,but it was really neat as I had
a study buddy and her name isDeanna one W O N.
Now say what you want.
This woman's a physicist and aretired now retired colonel in
the US Air Force.
Really, yeah, I think so.
She's the only person I met whowas in hospice care, who's
(05:07):
alive today Stage four ovariancancer, given four weeks to live
, two weeks, and the pain was sogreat they're about to upper
morphine.
She recalled some informationher grandfather had shared with
her as a child she's of Chinesedescent about the healing
properties of mushrooms.
So she began a regimen ofmushrooms and a modified gersen
(05:27):
protocol.
It's I don't know, 12, 14 yearslater and she shows women how
to heal their bodies of disease.
I published a book NutritionalTruths to explain this to people
, and it wasn't about you needto do this.
It was about just know about itand then what you do with it is
your own business.
You're grown up, you can figureit out.
So I published that book.
I opened a organic, raw,organic vegan juice and smoothie
(05:50):
bar because a couple of ladiesI know had a shop and said hey,
you want to do something in this?
I'm like, let's do that.
And now I still eat meat anddairy.
I have my own relationship whenit comes to food and my issues,
but I knew it was the mostnourishing thing you could serve
people and so I got good withthe dehydrator that lasted about
a year.
Realize that.
(06:11):
You know, small town Texas.
This is not going to.
This is not going to beat outJack in the box.
Speaker 1 (06:16):
Just not going to happen or problems won't happen,
so shutter it.
Speaker 3 (06:21):
But I got really good with the dehydrator.
Whether I was making tail chipsor energy grounds or jerky or
whatever, I got good with it andfast forward on a trip to the
zoo.
In an instant I realized allbecause I had written about the
elephant, the gorilla and therhino.
And then, finally, by the timeI got to the elephants, it
(06:42):
occurred to me in an instant,just like someone flipped a
switch.
All animals are present andaware and they don't want to die
.
We kill 100,000 every minute ofevery day when we absolutely
don't need to at all.
I turned to my wife.
I said I'm done eating meat,and that was coming up on eight
years ago now.
Speaker 2 (06:58):
Wow.
Speaker 3 (06:59):
And I'm happy to report that my protein levels
and my calcium levels are fine,good.
The cholesterol is like 120.
I have lost weight.
I still have more to go.
That's a whole other issue, butthe freedom that I get from not
including animals in my diet isamazing Now, don't tell you
(07:24):
about this, and you can't knowit until you experience it.
The freedom that comes fromknowing that what I decided to
eat that day had no animal input.
Therefore, no animals wereharmed or enslaved or any of the
other number of abuses you wantto label, and that's a good
feeling.
(07:44):
While I'm not the healthiest manon the planet, I do like more
highly processed foods.
I'm working on leaning thewhole foods.
The fact is is I don't concernmyself with thoughts of the
diseases that normally come.
I mean, animal protein has beenlinked as the largest
contributor period to heartdisease, cancer and diabetes.
(08:06):
Okay, so if you consume it,then that's on you, and I
understand.
Until I saw things the way Isee things, I was like y'all are
idiots.
What are you talking about?
You can't just eat plants.
The first time I heard ofMeatless Monday, I laughed out
loud because I honestly Icouldn't think of a meatless
(08:26):
snack.
Everything seemed normal untilyou realize that it's really not
normal.
Speaker 2 (08:32):
Right, yeah.
Speaker 3 (08:34):
So, anyway, that's kind of how I got to where I'm
at.
And then, after I quit eatinganimals about a year in, I read
that beef is our second largestexport and, as a native Texan,
that bothered me and I said tomyself out loud are you gonna
bitch about it or are you gonnachange it?
So I decided to change it andthat's how I came up with this
jerky all and made it veryTexan-y as far as the flavors
(08:58):
represent in each region, theseven regions of Texas, and
using products from Texas, andour state plan is a prickly pear
, so use the juice of the fruitfrom the prickly pear and stuff
like that.
Routy Girl Sanctuary.
When I was looking, when I wasstarting the company, I looked
around and they had the largestherd of cattle, rescue cattle.
I'm like done because I'm doingjerky.
(09:20):
That makes sense.
So a portion from every bag wesell goes to support their
efforts and they're down inWalder, Texas, which is between
San Antonio and Houston, closerto San Antonio.
Speaker 2 (09:31):
That's really neat, oh, my goodness.
Okay, I have like a millionquestions for you.
I'm curious because there areso many people and I know even
people listening right now whofeel like they're in this
transition phase, like they'refeeling this pull, or maybe some
data has been presented to themor maybe they've watched a
documentary or read a book.
What do you feel like for youallowed you to take that leap?
(09:51):
Almost where you know, theblinders kind of came off and
you're like I'm going for it,where before I was like this is
crazy.
Speaker 3 (09:58):
Here's what people they'll go.
How do I eat more vegetables?
I'm like watch earthlings.
I made it 30 minutes.
Maybe it didn't stop mybehavior, but every time I ate
animal I thought of how it livedand I knew how it died and it
occurred to me and so that ledup to that visit to the zoo
(10:19):
where it was finally like doneand it wasn't.
I didn't make a decision, itwas made for me, because once
your hearts opened up and you'relike, what the hell am I doing?
And I think that's where a lotof people get angry, because
they look at what they'vesupported.
You know, from one industry tothe next, there's lots of
reasons not to support it from acompassionate standpoint, you
(10:41):
know.
And why not choose compassion?
Speaker 2 (10:45):
Right, yeah, why not?
I mean truly.
Speaker 3 (10:48):
So it was a process and sometimes for people it's
all boom at once and the otherpeople it's a triple and it
doesn't matter.
There's no right and wrong,it's just just start walking
towards the plants.
That's where the wind's atFirst generation proteins for
the wind.
Speaker 2 (11:03):
Yes, yes, absolutely Go to the source.
Yeah.
Speaker 3 (11:06):
Exactly yeah, cause meat's a hand-me-down protein.
Speaker 2 (11:08):
What's a hand-me-down protein?
Yup, amen to that, and itsounds like kind of.
What you're saying, too is likemaking that deeper connection
with what it is that's on yourplate and what you're putting
into your body.
Speaker 3 (11:20):
Well, yeah, I mean, for me it was that I've always
had a disconnect with me and mybody.
That's the only way you cangain the weight, the kind of
weight I did, and not go.
What the is going on, the factis, is my processed plant-based
whatever healthier than yourmeat-based?
Oh yeah, every bit.
And people talk about processand I'm like have you worked to
(11:43):
kill room floor?
Oh yeah, that's a processthat's brutal.
Let's see, you're doing cows.
You're gonna kill about ahundred an hour.
How's that gonna impact you?
Speaker 2 (11:55):
Yeah.
Speaker 3 (11:56):
You know, what kind of experience are you gonna have
as a person who does that for aliving, and I no longer support
that.
So it's a and people don't haveto.
It's a choice we can choose.
Otherwise, the thing is is, forme, I like the meaty experience
(12:17):
and that's why you know I'vebeen talking about meat is just
a vehicle for plants.
If you think about any sandwichor seafood, or chop or anything
that you like to eat, that'smeat.
It is always, always influencedby plants smoke, char or salt
(12:40):
and so people like myself arelike, well, hey, let's just make
the meat vehicle from plants.
And so here's, you know, likeit's your key.
All in all these dozens orhundreds or thousands of other
companies, they're doing thesame thing and they're like
here's a vehicle, but we didn'tinvolve animals and and it feels
(13:02):
good to eat it, Try it.
Speaker 2 (13:04):
Exactly.
Yes, I could not agree moreWell.
I would love for you to alsotake us back to when this
transition started for you, yourbattling depression, you know
kind of at a real low point, andI think that's what it sounded
like in your life.
And then, all of a sudden,there's sort of this connection
that maybe the fats that I'meating, the foods that I'm
eating, aren't supporting mybrain health or my mental health
.
I mean, what was that kind oflearning, that information and
(13:26):
switch for you?
What was that like?
Speaker 3 (13:29):
Well, he said, look, he goes.
You see a lot of people withproblems mental problems, health
problems today.
And I'm like, yeah, that's morepopular than ever apparently.
And he said again, it's becauseof diet.
But this this what I didintroducing plant based omega
threes to my brain over a periodof time.
That's the thing about holisticactions is they take time.
(13:51):
Natural, you know.
It's not like a, an aspirinthat's cut off the pain.
I mean, it doesn't work thatway.
It takes time.
Speaker 2 (13:58):
And I like that you use the analogy of like almost
looking at our body as like amachine, and we want to put the
best quality things in a machineas important and valuable as
ourselves.
Speaker 3 (14:11):
Sure, but.
But there are some of us wholike the entertainment value
more than others.
Yes, you know, because if Icould sit and I could eat a bowl
of gruel three times a day andbe completely healthy and
satisfied, I do it.
I don't.
You know what I mean.
Yeah, it's one of those thingswhere, as other people are like
you know, this doesn't mean asmuch to me.
And then there's us, towardsthe other end and everyone in
(14:33):
between yeah, the fact is is ourmouth.
When it comes to the meat orthe flesh of the animal, our
mouth becomes familiar with theresistance and the chewing
experience.
So that's why we work toreplicate, like you'll find,
like impossible or beyond theirmatch ground meat.
(14:54):
I mean it beautifully, I think.
I think they both do great.
The thing is is then you havelike prager's and others who use
full vegetables and stuff.
So they're doing a like productbut they're not doing a mimic
product.
So you have to realize thatthere's a shit, there's a
difference in that.
And the thing is is they talkabout them the impossible or
beyond being more of atransitional item, which which
(15:17):
you know it can be, but at thesame time I think on on any kind
of regular basis, it's stillTrump's ground beef, because
here's a, here's another upsideof a first generation protein.
I don't run into bits of bone,I don't run into bits of
connective tissue or a hair, andI know you can't buy meat
(15:39):
without fecal matter in it.
Plant based proteins not, not,not inside.
Speaker 2 (15:43):
No, no, thank goodness.
No bones, no connective tissueand no PC is yes.
Speaker 3 (15:50):
I mean what's not the light.
Speaker 2 (15:51):
Right, right.
Speaker 3 (15:53):
I get that it's not the norm, but from a from a
rocks or hard waters, wetperspective, it just makes the
most sense.
Speaker 2 (16:00):
Yeah, yeah, yeah.
I mean really like those typesof foods, kind of just eliminate
the need for meat, because it'slike it's all right there.
It's the texture, the flavor.
I mean it's pretty on point andit's only going to get better
from here, which is reallyexciting to see the plant based,
just different foods andalternatives grow.
Speaker 3 (16:18):
Especially with mycelium.
Yes, they can create vats of itin 24 hours.
I'm like seriously Right.
So I mean there's a lot ofopportunity to make a lot of
really nourishing foods thatbehave like the flesh of animals
but don't involve the animals,which I mean like who wants to
fight that?
Speaker 2 (16:38):
I know, I agree, I completely agree.
Yeah, you had said somethingabout meat being the second
largest export in the US.
Speaker 3 (16:50):
Beef, beef, beef.
We're the largest exporter inAmerica.
Texas is.
Speaker 2 (16:56):
That is wild to me.
Speaker 3 (16:58):
But, but check this out.
So Texas has the 10th largesteconomy in the world.
Our economy and our state isbigger than all of Canada, all
of South Korea, wow, not as bigas Brazil.
20% of all exports come out ofTexas, so we're the largest
exporter in America.
We're the largest petrochemicalproducer at Houston part of
(17:20):
that in America, but here checkit out.
We're also the largest windenergy producer.
30% of all wind energy weproduce here in Texas and we put
in the infrastructure to throwthat power around the state.
Wow, that's our only way and so,and then wind or, I'm sorry,
solar energy.
Number one is still California.
(17:41):
That's about to change.
We're going to take it.
We're number two, my goodness.
So, like you know, this leadsup to this balance.
So you got the petrochemicals,but you also have the wind and
the solar.
You know Well, we got the beef.
So I've committed to usbecoming the largest plant-based
protein producer in America aswell, because it only makes
sense, right?
(18:02):
You know the beef's going to dowhat beef's going to do over
time.
Okay, all I'm worried about ishow do we nourish the people
better and out of Texas.
Speaker 2 (18:12):
Yeah, I love, I think that's such a great goal.
I mean it's and it's bound tohappen.
I mean that is so exciting.
Speaker 3 (18:20):
Yes, yeah, it's nice.
Speaker 2 (18:21):
I was looking on your website and some of those
flavors that you had, like theprickly pear that you mentioned,
I mean I just thought that wasso innovative because I haven't
seen that with any otherplant-based jerky.
Speaker 3 (18:31):
When I got into the space, there were three other
companies making plant-basedjerky, and now there's 30, if
not more, and others have comeand gone.
Speaker 2 (18:41):
Yeah.
Speaker 3 (18:42):
So when I tried them, there were things I liked and
things I didn't, and I knew Icould do it better.
And so I started doing jerky myway and people were receptive
to it and I wanted to do.
I wanted to have unique, boldflavors.
There are people that do a lotof hot spicy.
(19:03):
We don't.
Our like black pepper has noadded sugar.
So you know, two grams of sugarfor 22 bags, or 22 grams of
protein in a bag and no sugaradded.
And our sodium is lower thanalmost everyone else.
But that was not intentional,it's just how it turned out.
(19:24):
So so we got the black pepper,which for me, I grew up hunting
and fishing and eating lots ofjerky, and usually it was black
pepper or teriyaki with a verydifferent teriyaki flavor that
you had to park in your mouthand let soak so you can chew it
so hard.
And then the prickly pear beingthe state plant, I found we can
(19:44):
use the juice of the fruit.
It's a beautiful magenta color.
It's got a really nice flavor.
So we did a teriyaki that wayand a chipotle that way, and
then I knew I wanted to dosomething for the pigs, because
I ate pork more than beef, andso I worked for well over a year
(20:05):
on its big crunchy bacon.
You bitch y'all.
So, unlike the little you know,the little fake bits that have
been around for decades, oursare made from whole, non-GMO
soybeans.
Again, 22 bags of protein in abag of bacon bits and it tastes
like well-cooked bacon.
And when I launched those, theyhit number one on Amazon for
(20:29):
meatless bacon within six monthsand this wasn't through like
big ad spend or something.
It's me.
Speaker 1 (20:35):
Yeah.
Speaker 3 (20:36):
And so it continues to be number one meatless bacon
on Amazon today.
Wow, because it's just thatgood of a product.
And so I did that.
And then we just came out with,and are going to make available
, I think later this week, acinnamon churro.
I saw that, I don't know.
Yeah, yeah, we sent some out tosome friends and they shared
(20:57):
about it and real excited forthat Because, again, the flavor.
Who else is doing cinnamonchurro?
What?
Speaker 1 (21:04):
jerky Right it is.
Speaker 3 (21:07):
But it's good, I promise.
In fact, I diced some up andmade pancakes with it yesterday.
Just put it on the griddle andthen pour the pancake batter on
it.
Yes, you got these nuggets ofcinnamon goodness, anyway.
So yeah, we just keepcontinuing to come out.
You know we're coming out withother flavors again this year.
This is our year for flavorsAwesome, and we're excited about
(21:31):
each one of them because theyagain all mean something in
Texas and we're certain thatthere'll be a hit with people.
Speaker 2 (21:40):
Yeah, I think that's really fantastic to kind of pull
from the state that you wereborn in and are currently living
in.
I just think that's wonderful.
Speaker 3 (21:49):
Have you seen that video that we did?
Dana feels good to be a vegan.
Speaker 2 (21:54):
No, where is that?
Speaker 3 (21:56):
So it's on YouTube.
Speaker 1 (21:57):
Okay.
Speaker 3 (21:59):
And you remember, I don't remember.
I don't know if you saw thatmovie Office Space.
Speaker 2 (22:05):
Oh, yeah, yep.
Speaker 3 (22:07):
And Dana feels good to be a gangster while I rewrote
that song and then shot it withsome friends of mine.
Speaker 2 (22:12):
Oh my gosh.
Okay, we're going to link thatin the show notes.
Speaker 3 (22:15):
Okay, please do.
Everyone needs to watch thisBecause again, it's like what
can I say or what can I do tohave people get it?
Because once people get it, Idon't know anyone who went.
Well, I don't know I could havewaited longer to get here.
I've never heard that.
I've never heard anyone go.
Yeah, I should have kept justeating those brontosaurus
(22:36):
burgers forever, because I youknow it doesn't happen.
Usually.
It's like why wouldn't I hear,why didn't I get here sooner?
Speaker 2 (22:45):
Yep, yep.
I feel like if there's onething that all vegan people have
in common is that I wish Iwould have done this sooner.
Brett, you had also mentioned,you kind of gave us a preview of
, like some of the healthbenefits that you had gained
from going vegan, and I wouldn'tmind if you would love to you
know you'd mentioned, like theshift in your mental health
coming out of your depression.
Speaker 3 (23:06):
Oh, yeah, yeah, yeah that.
And then I've dropped over ahundred pounds and I continue to
deal with.
My relationship with food andmy relationship with walking has
now taken flight.
I'm like, oh look, you can dosomething as simple as walk.
Yes, Again the old, old stuff.
Speaker 2 (23:29):
Well, what?
What has that looked like foryou?
Because I think a lot of timeswalking is just underestimated.
I mean, there's so manybenefits from walking.
Speaker 3 (23:35):
It's just, it's to me .
It's annoying, being honest,that's where I'm at with it.
But the fact is is this body, Iknow, needs it, it needs it
needs, especially as we age.
We need to get a littlestronger, a little better,
because I'm going to the Denverairport and you get off at the
gate and you look and you'relike, oh, I'm at the end, oh,
(23:58):
it's way.
And every time I'm gone I'mlike, dude, you should be
walking because it's a long trek, and so now I am, so that feels
good.
Speaker 2 (24:10):
Or there's a sign that's just down the road here
where I live that talks abouthealth being the first wealth,
that really famous saying, and Ifeel like that's something that
if we could just think aboutwhat that actually means over
and over again, it would havemore of an impact on these food
choices that we're making everysingle day, because, like you
were saying, it's notnecessarily diseases that run in
(24:30):
families, it's diet.
It's diet and lifestyle and wehave so much control, for the
most part, over that.
Speaker 3 (24:40):
But the problem is that people they probably don't
want to know.
I don't want to be responsiblefor it.
Speaker 2 (24:47):
Yeah.
Speaker 3 (24:48):
Every choice I make.
Speaker 2 (24:50):
Yeah, right no.
Speaker 3 (24:52):
But then there are others who I think once they'd
learn that they'd go what andthey definitely would make a
shift.
I would say Then the rest of usare like num, num, num, num,
num num, num, num.
Speaker 2 (25:04):
Yeah, I mean I know people listening to this show
right now have made the shift.
I mean you and I have made theshift.
It's kind of like we almost hadthese like two paths in front
of us to an extent, and we choseone.
I mean we had to make thatchoice Every day.
So what was really cool is thatall y'all's foods came out of
this journey that's been goingon for quite a while.
(25:25):
You know the past a decade orso with you, brett.
I mean, what's it been like tostart this plant-based jerky
company and feed us this goodprotein?
Speaker 3 (25:35):
Most states have a cottage law which allows you to
produce at home and then go andsell it at the you know farmer's
market or the community marketor whatever your thing is where
you live.
You just can't leave it on astore on a shelf with a UPC code
because it's not covered.
But if you're selling it live,you can do that.
(25:56):
So that's a way to prove outyour product, and so I always
recommend that people do that.
And then I decided early onthat I was gonna work with a
production partner, which hasits pluses and minuses, rather
than having my own staff and myown business, my own building,
my own all the equipment,everything else, because that's
(26:17):
the only way I could really doit, you know, from a cost
perspective.
But you have to find ones thatyou know, cause minimums usually
are what get people.
Because you know the minimums.
You know we're producing.
We're producing usually in aday, around 5,000 bags a day and
so you always want to get thosenumbers right because you want
(26:39):
to get it sold and people haveplenty of time to enjoy it.
So it's just a series oflessons, but it's one of those
fall down six times, stand upseven.
You know you have to be willingto pivot.
We pivoted this year, finally,to focusing on our direct to
consumer business, which wehaven't done before.
(27:00):
And that's where our win is isour customers, because people
who are our customers care aboutwhat we're up to and they, you
know, one of the things that wepush is the fact that it's not
just a grab-and-go snack, it'salso a protein replacement.
I don't know if this will showup, but we've got a cookbook
(27:22):
coming out and there's 40recipes 40 recipes just amazing.
Worked with a chef down inAustin, hannah, to put that
together Again to show peoplehow to use it.
I grew up in the antiquesbusiness and I remember a lard
(27:43):
company.
A lard company had a book onuses how to use lard yeah,
packing bearings and gashes andwounds to cooking.
I knew there was a need for acookbook around the product.
It's just a matter ofunderstanding, first of all, the
(28:03):
numbers.
You have to know the numbersbecause either you can make
money or you can't.
It's that simple.
So you see, on Shark Tankthey're like know your numbers.
If you don't know your numbers,you have no business business
because you won't stay inbusiness.
Speaker 2 (28:16):
Yep.
Speaker 3 (28:18):
So it's just about knowing business, and for me
it's what I call the path ofleast resistance, because there
are a lot of places we could bein today, but it would cost so
much it doesn't make sense today.
Yeah, as far as retailers, sothings.
When you're on the just theconsumer side, things aren't
(28:39):
always as they seem.
It's a lot harder to make moneyin retail than you'd think.
Here's the thing If you make awidget for a dollar and you can
sell it for $10, you're fine.
But here's the problem.
I know that using olive oil isa ton better than using canola
(29:01):
oil, but canola oil will cost mea third of the price, but I
don't do it.
Speaker 2 (29:06):
Yeah.
Speaker 3 (29:07):
Because of the margin .
So if we can double our money,that's great.
Let's work off of that, and sothat's part of the problem is is
that I feel responsible fornourishing people and doing that
right, even though I could makemore margins and use chemicals
and crap.
That's why you know we use someof the best ingredients you can
(29:27):
get Because, again, it's aboutnourishing people.
So we continue to work toincrease those margins, still
using quality products, and thenjust drive sales.
Yeah, yeah so it's just a matterof you know, we did a HEB.
I don't think you're familiarwith HEB, but in Texas it's a
(29:48):
big deal.
We got 350 stores here in theUS.
We're in 150 other stores.
They do a quest for Texas BestContest every year where if
you're a food producer, you canenter.
So I entered in 2019.
I was one of the 25, unless,which is the win, that means
they want you in the storebecause they believe they can
sell you.
But we competed for cash and Icame in sixth overall, but 840
(30:10):
people entered that year.
Speaker 2 (30:11):
Wow.
Speaker 3 (30:13):
So I was like okay, so feel good about this, or like
yeah, I feel real good about ityes.
We're in those stores and we'rejust about to do a reset.
They're bringing one of ourflavors back in and glad to see
so again, and we're working ongetting a couple other big
players again, if it makes sense.
So we just continue to seekdirection from the universe and
(30:39):
just do the next right thing.
Speaker 2 (30:40):
Yeah, I love that.
That's beautiful.
Well so, speaking of sales,where can people buy all y'all?
Speaker 3 (30:46):
foods.
Our website is your best bet.
That's allyallsfoodscom, andwe're also on all social for the
most part, so you can find us.
Instagram is probably our mostpopular.
We actually had a video goviral-ish.
Speaker 2 (31:01):
And we'll include some of those links in the show
notes so for you listening, ifyou want to go grab some jerky
or, my goodness, the bacon, thebacon bits, I'm definitely.
I got my eye on those One ofthe churros, because by the time
this airs, the churro flavorwill be, out too, so that's
really exciting.
Speaker 1 (31:16):
Absolutely, yeah, awesome.
Speaker 3 (31:18):
I'd be happy to get some of your whites.
Speaker 2 (31:21):
Yeah, yeah, absolutely Well, brett, thank
you so much for coming on theshow and sharing your story and
making your mouths water talkingabout your plant-based jerky as
well.
Speaker 3 (31:31):
Oh, thank you.
I appreciate the opportunity tovisit.
Speaker 2 (31:34):
Yep, absolutely All right.
Well, thank you for tuning intoday and we'll catch you on the
next episode.
Speaker 1 (31:42):
Thank you so much for listening to the Plant-Centered
and Thriving podcast today.
If you found this episodeinspiring, please share it with
a friend or post it on socialmedia and tag me so I can
personally say thank you.
Until next time, keep thriving.
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