July 29, 2025 • 30 mins
Fit, Healthy & Happy Podcast
Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus...
Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus...
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Episode Transcript
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Speaker 1 (00:00):
Welcome to there is a Method to the Madness.
My name is Rob Maxwell and I'man exercise physiologist and
personal trainer.
I am the owner of Maxwell'sFitness Programs and I've been
in business since 1994.
The purpose of this podcast isto get to the real deal of what
really works and, mostimportantly, why things work.
(00:21):
Hence the name.
There is a a method to themadness.
Before I get to today's show, Iwant to thank Jonathan and Lynn
Gildan of the Gildan Group atRealty Pros.
They are committed to providingthe highest level of customer
service in home sales.
Why don't you give them a shoutand figure out what your home
is worth?
386-451-2412.
(00:44):
With me today I have a veryspecial guest, mr Brent Robich,
and he is the biscuit king.
He is producing, manufacturingBrent's Biscuits, which are
healthy dog treats which I'vebeen selling here at the gym for
a while and my dog Hazel hasbeen loving and other friends of
(01:09):
mine's dogs have been lovingthem.
So let me introduce Brent hereand he's going to tell us a
little bit of the origin story,of how he got into making
Brent's biscuits.
Hello, brent.
Speaker 2 (01:20):
Hey, good afternoon Rob, and thanks for having me on
.
Yeah, it kind of was out ofjust an idea I had.
I started working at New SmyrnaBeach Brewing Company three and
a half years ago and right awaypeople were allowed to bring
(01:42):
their dogs in but the onlyservice dogs and they used to be
able to, but, but during covidthey had to get a food license,
and so that meant the dogsweren't allowed inside the
brewery anymore.
So I started making dogbiscuits, more of a of a peace
offering, and I got the idea to,because I'm kind of cheap.
(02:05):
Uh, instead of using a regularflour or paying for anything, uh
, I just thought, well, maybe Ican use the spent grain from the
brewery.
Uh, so that's what I did.
I took some home, uh, I had asmall dehydr, I dried it out and
I made it into a dough and madedog biscuits out of it.
(02:29):
Then I really started.
Well, they became reallypopular.
People wanted to buy them.
The brewery told me that Icould start selling them, and so
that's how I got my start them,and so that's how I got my
(02:49):
start.
That became a little bit morepopular and I ended up having to
do a list of ingredients, getan LLC, send them off, have them
analyzed.
So that's where I'm at todaywith it.
I really started thinking aboutmore of the health benefits for
dogs and I know that peoplewould ask me is there any
chicken products in it or thingsthat weren't really necessary?
(03:15):
I know a lot of grain dog foodand cat food.
They put a lot of fillers inthere and they put cheap stuff
in there.
So I wanted to make it, youknow, as healthy as possible.
So I started using local eggs,local honey and natural peanut
butter.
Then I started to explore alittle bit more into spent grain
(03:38):
.
The spent grain flour is seventimes the fiber, a third of the
carbs, twice the protein ascompared to normal flour.
In addition, I use or in thebrewing process we use malted
grains, and what that is is whenyou a grain goes through the
(04:00):
malting process for a shortperiod of time, there's water
added and the grains they juststart to germinate and then they
stop that process.
But in that short littleprocess, beneficial enzymes are
developed in the grains and theyactually benefit gut health,
(04:30):
gut health.
So all of a sudden I realizednot only is this a good tasting
product and dogs love it, butit's a super healthy treat, you
know, for the dogs.
Speaker 1 (04:36):
And I'm looking at this here and what I've always
loved is you have the expirationdate on that?
Yes, and it looks like you know.
Is you have the expiration dateon that?
Yes, and it looks like you know.
Just a few ingredients, likeyou just said spent grain, eggs,
flour, natural peanut butter,honey and yeast, yeast, yeast
and water yeah, I don't putyeast in Baking powder, sorry,
(04:57):
baking powder, baking powder.
Yeah.
Speaker 2 (04:59):
The yeast in the brewing process.
The yeast is added after, andthat's when hops are added after
the brewing process.
The yeast is added after, uh,and that's when hops are added
after the brewing process.
Because a lot of people the themisconception of of uh, oh, you
put hops in there and um,actually hops are not, uh, are
not health, are not good fordogs.
Um, the, the, uh, the raw greenveggie, you know vegetation
(05:23):
hops?
Um are not healthy for dogs, sothat doesn't get anywhere near,
uh, near my product and you'reyou're an animal lover.
Speaker 1 (05:33):
I've known that since I've known you, so obviously
that's a big driving force toyou too.
I mean healthy products and Imean you've always loved animals
, so you're only going to givethem what's the best.
Speaker 2 (05:43):
Oh yeah, so yeah, I've had dogs, cats, turtles,
birds, birds.
I have an African gray parrotright now that she kind of rules
the roost and tells us all whatto do.
Speaker 1 (05:57):
So where did the biscuit king come from?
I saw him on social media theother day.
I mean, you've become acelebrity down in New Smyrna.
You're down there signingshirts.
Speaker 2 (06:09):
So yeah, I'm a big fish in a small pond.
The dog biscuits have becomevery popular with my customers
at the brewing company at NewSmyrna Beach Brewing Company.
Also, a little shout-out toChris and Sarah, the owners.
They got me started in thisbusiness.
They give me the grain for free.
That's awesome.
Yeah, the majority of the grainspent grain does go to a local
(06:39):
cattle farmer who feeds it tohis cattle.
So yeah, the nickname BiscuitKing it was just kind of thrown
on me by the employees there atthe brewing company and the
customers.
And this past week Sarah andChris were so nice to make a
shirt that incorporates mybusiness with their business.
(07:02):
It has my likeness on the back,surrounded by dogs and dog
biscuit in it, and it says I metthe biscuit king at New
Samaritan Beach Brewing Company.
A silly thing, but it's prettycool.
It's very cool.
I thought it was great.
Speaker 1 (07:19):
I thought it was great Social media.
Speaker 2 (07:21):
So you know, going back, I mean, we've known each
other since we were you know,basically in high school, yeah,
you were a couple years ahead ofme, and then we you know, don't
remind me how much, how old Iam, maybe just two years, no,
three years old.
I'm 62, and you're 59.
Yeah, so three years, threeyears, close.
(07:42):
And.
Speaker 1 (07:42):
I know your brother.
We were all friends in college.
You and I would commute fromNew Smyrna to UCF in Orlando.
Then I got to know your brotherwhen I was over there.
We took classes, so you werethe first person I knew that was
doing triathlons.
Back then this would have beenvery early 90s, I guess.
Speaker 2 (08:06):
Yeah, I think I started doing triathlons in then
.
This would have been very early90s, I guess.
Yeah, I think I started doingtriathlons in the uh in the mid,
the mid 80s, uh through thethrough, you know, into the 90s
for sure you were the firstperson I knew like, and now of
course it's it's way different,but I mean that's pretty neat
and I remember a ritual you usedto have I don't know if you
still do it, but pretty neat.
Speaker 1 (08:24):
And I remember a ritual you used to have I don't
know if you still do it, but youused to ride in miles.
Speaker 2 (08:26):
I think on your birthday yeah, um, I, I stopped
that a couple years ago.
Uh, probably should pick itback up again.
But yeah, I'd go out on mybirthday and ride and run like a
combination of of of miles,whatever my age was.
Um, so I would.
I would do that as a tradition.
That's because I was a schoolteacher for 30 years and always
(08:49):
had January 2nd, which is mybirthday.
I always had that day off, so Iwould do that over Christmas
break, part of my birthdaytradition.
But now I sometimes have towork on my birthday, right,
right, different lifestyle?
Speaker 1 (09:05):
Yeah, different lifestyle.
So what did you teach?
Speaker 2 (09:08):
I was a teacher for 30 years.
I started in high schoolscience and ended in high school
science, but in the middle 17years, in the middle there I was
a PE teacher, an elementary PEteacher at Indian River
Elementary down in Edgewater.
Speaker 1 (09:29):
Were you always in the New Smyrna area.
Speaker 2 (09:31):
I was at Mainland.
I started at Mainland from 1992until the mid to late 90s,
actually 2000.
I started at Indian River inJanuary of 2000.
Vince Carter was one of mystudents, probably one of my
more famous students, great guy,he was a biology student.
(09:54):
Loved having him in my class.
Then, like I said, 17 yearselementary PE.
I do have that passion forfitness, for sure.
Speaker 1 (10:07):
I used to see you at all of 5Ks.
Hopefully I'll see you back outthere.
Speaker 2 (10:12):
Yeah, I'm planning on doing one in November with a co
worker.
She's got me motivated to getback out there and start doing
it again between making biscuits.
Did you just have to?
Speaker 1 (10:25):
give running a little bit of a break.
Speaker 2 (10:27):
It just it was my schedule.
I really don't have an excuse,but whenever I stopped teaching
school because I had a setschedule, as soon as I got off
I'd go run.
But my schedule now is just allover the place, and so I do
need to just to definitely getit make it part of my routine
(10:49):
again, for sure.
Speaker 1 (10:50):
I think, if I remember right, you were always
pretty good about injuries.
Like you were one that, uh, youdidn't do too much, you didn't
over train, you didn't seem topick up a lot of the running
injuries people did, maybe hereor there, but yeah.
Speaker 2 (11:03):
I always have people go oh yeah, my knees, I can't no
nothing, Never injured.
Speaker 1 (11:13):
That's great, though, and I think, if I remember
correctly, you were a lifeguardtoo, and that was keeping you
fit 42 summers I lifeguarded onNew Smyrna Beach.
Speaker 2 (11:22):
Summers I lifeguarded on New Smyrna Beach.
Speaker 1 (11:24):
Yes, it's such a small world because you know,
kind of bringing it back to thedog biscuits.
When I took my dog Hazel in,she had to get some surgery and
her vet, maggie Lowe.
We started talking aboutanimals and stuff and, as you
probably know, she's such awonderful person when it comes
(11:45):
to that and I was telling herabout your business and she goes
.
Speaker 2 (11:49):
Wait a minute, brent it turned out, I guess you guys
swam guard together.
Yeah, we were lifeguards totogether.
For sure, um, there's a lot ofpeople that have used uh that,
that lifeguarding, as a aspringboard into their, into
careers, uh, you know, kind of astopping off place, maybe
college break or whatever.
(12:09):
We've had a lot of guards thathave become great people and
contributors to the community,like Maggie for sure.
Speaker 1 (12:19):
Yeah, for sure, we've got mutual friends that have
done that as well.
So did you do some of thelifeguard competitions back in
the day?
Speaker 2 (12:29):
Yes, I competed well into my 50s doing a lot of
paddling.
I've raced a surf ski for years, raced around, done a Key West
around the island.
Uh, a number of times I've donethat also on a, on a surfboard.
Uh, you know, a paddle prone,paddle board that you know now
(12:52):
that's we call them becausestand up.
If you say paddleboard,everyone equates that with a
stand-up board, which so they'redifferent.
Yes, yeah, paddleboard.
You're laying or kneeling on,paddling with your hands.
Uh, a paddleboard is.
You know that you stand, youstand up and you have a paddle
are they?
Speaker 1 (13:10):
uh?
Are the stand-up paddleboardslike um thicker?
Are they like maintain balancebetter?
Speaker 2 (13:16):
oh yeah, standing up on a paddleboard is a stand-up
board is like being on thesidewalk compared to a true
paddle board.
Speaker 1 (13:26):
So you just wouldn't be able to really do it, I guess
, right, no, okay, well, that'spretty, that's pretty neat.
So bringing it back to thebiscuits again, um, so you've
got customers even down in thekeys, is that right?
Speaker 2 (13:39):
yes, um, that kind of started with my love for going
to Key West.
Friends of mine have a bar downthere, the Dive Bar Shirt Club
over on Grennell, and theyopened up and they're dog
friendly.
And I asked them hey, would youmind selling my dog biscuits
(14:00):
and giving me an excuse to cometo Key West, because I deliver
you know I don't ship anything.
So they said yes and I startedtalking to the people over at
Hank's Hank's Hair of the DogSaloon on Caroline.
Got with them, they're verydog-friendly, they love the
(14:28):
product, so I sell them overthere.
And just in, you know, newsflash, um, probably in the next
month I'll be in a thirdlocation, uh, max uh, which is
on truman.
Uh, down in key west.
They're very dog friendly.
They even have a dog menu, aseparate dog menu uh, that you
can choose what your dog wouldlike to eat like ice cream and
stuff.
Oh no, it's, it's fresh.
Uh, they, they cook food intheir, in their kitchen.
(14:51):
Uh, for dogs, uh, there's likeseven or eight different items
on the menu so where else do yougo?
Speaker 1 (14:58):
like you got the keys , I know you um come up here
from new smyrna Port, orange.
So where else do you deliver to?
Do you have quite a few?
I?
Speaker 2 (15:07):
have a few other places Out in Venetian Bay the
NSB Brew, and then there's Petson the Bay.
It's a pets grooming place.
They sell my biscuits and inaddition to that, another big
customer I have is over inDeBerry Central 28 Brewing
(15:28):
Company.
Yeah, they're getting a prettygood following.
That's awesome.
I have like a cult-likefollowing, as you can imagine,
at New Smyrna Beach BrewingCompany, though Nothing wrong
with that.
No, it's been very popular.
Speaker 1 (15:41):
Where do you cook them?
So is this all happening at thebar now?
Speaker 2 (15:45):
Oh no, I do this all from home, so I have some
dehydrators.
The process is pretty simple Idehydrate the grain and I make a
flour.
I have a commercial grinderflour mill so I grind that up
first and then, like I said, I Iput, stamp them out, I roll out
(16:10):
the dough after I combined allthe ingredients.
And every one of my large bagshas a shark in it, because you
know news where it is the sharkby Coppock, capital of the world
, in the small bags, one sharkyeah, put one shark in each.
You know, I never even picked upon that One shark in a bag I do
that for the small bags too.
One little shark in each of thebags.
(16:31):
That's pretty neat.
Speaker 1 (16:33):
So how long does it take to cook like a batch?
Speaker 2 (16:36):
Well, this morning I cooked three batches before
coming up here.
That took me about two hours.
Okay, um and they're ready togo like after oh no, I put them
back into the dehydrator umafterwards so that all the
moisture um is is dried out.
I don't have any um uh anypreservatives in there right,
right.
Speaker 1 (16:56):
That's why you got the expiration right, which I
really appreciate, customersreally appreciate.
They're always saying, oh wow,you know, we know there's gonna
to be good, you know.
Speaker 2 (17:07):
I put a four-month date on there just kind of as a
guideline.
I baked some biscuits about 10months ago and I left them in a
bowl on my counter.
They're still there and they'restill good.
So I know the shelf life is alot longer than what's on there,
but yeah, I just want to usethat kind of as a reminder that
(17:31):
you know.
Speaker 1 (17:31):
Got to use them yeah.
Speaker 2 (17:34):
They're at their prime, you know, for about four
months, and then yeah.
Speaker 1 (17:38):
So would you happen to know how many calories would
be in one small biscuit?
I don't, I'm just trying toguess.
Speaker 2 (17:46):
They didn't analyze that with.
You know, I could probably goback and do some calculations
with.
Well, how?
Speaker 1 (17:55):
many eggs are in a batch.
Speaker 2 (17:57):
So in a batch I put an egg.
I don't want to give away myrecipe.
No, no you don't.
But yeah, in every batch I putone egg in every batch okay,
that's probably the highestcalorie, I would guess maybe
yeah, well, I don't know.
I do put natural peanut butterin there, so that's going to add
some.
Uh, that's going to definitelyadd some calories.
Speaker 1 (18:18):
Yeah, that's that's pretty cool, though I was just
trying to guess and figure itout.
There's some.
I'm not even sure if thecommercial duck biscuits have a
calorie on them.
I don't think they do.
I think it's very hard toprobably calculate based on what
they're using.
But you got the ingredients andthat's the important part,
right.
Speaker 2 (18:37):
I know I could break it down to probably.
I don't know how many ounces Iget out of every batch either.
I think it's like 20.
Out of a batch of biscuits, Ithink, I end up with like 26
ounces of product.
So and then, um, to break itdown, I'd have to do some some
(19:00):
calculations to break it downand well, I can say, this hazel
hasn't gotten any fatter so nono, and she's been eating them
for what a good year, at leastyou know we started giving her
one, you know basically as atreat.
Speaker 1 (19:13):
You know every time she's good she gets her cookie
and she probably eats four a day.
So she hasn't gained any weight.
Her last checkup yeah, wellthat.
Speaker 2 (19:21):
Well, one little interesting side note.
Um, like I said before, I'mkind of cheap, so I do.
I do use a little bit ofregular flour in there, uh.
So I started uh the I, you knowthe I make this, this spent
grain flour.
Um, so I started giving, uh,giving Greg at Prima, the owner
(19:47):
of Prima.
I've been trading him some ofmy spent grain flour for some of
his regular flour and so hemakes breads with the spent
grain flour for Prima Barleona,another restaurant there in New
Smyrna, uses the spent grainflour in their breads, uses the
spent grain flour in theirbreads, and I recently gave some
to the Dutch oven in Edgewaterto experiment with and the
(20:17):
breads and the pizza crust thatGreg is coming up with.
It's incredible, the taste, thetexture.
It just adds like an extradimension that spent grain flour
does.
Speaker 1 (20:25):
I think it's cool how you are using like local
businesses too.
Like you said, you're gettingyour eggs from a local farmer
down there.
There's somebody out on Glencoe, I think I used to get eggs
from.
Sometimes he, you know, just goout there and he gets them for
you.
And then you said that you'redonating some of the other, or
they were.
Yeah, the bar was donating someof it to the cattle, oh yeah,
(20:48):
yeah, that's good, I mean we gotto support local farms oh yeah.
Speaker 2 (20:52):
Well, that's another thing.
Um, chickens really like thespent grain.
So, um, I kind of do a littletrading with that with the local
chicken farmer.
I get them some spent grain,they feed it to their chickens
and then I get the eggs backfrom them.
Speaker 1 (21:11):
So how's your little big brother Grant taking all
this?
What's he think of the biscuits?
Speaker 2 (21:17):
Oh yeah, my whole family.
It's kind of a chuckle thing,like you make dog biscuits and
it, like I said, it just startedout just kind of as a peace
offering to people that couldn'tbring their dogs in yeah, yeah.
But yeah, they think it's great.
My family are really verysupportive.
Speaker 1 (21:37):
I mean, your brother was my big workout partner in
college.
You know he got big.
Speaker 2 (21:42):
Yeah, he's a lot bigger than I am, but he's still
my little brother.
Yes, we played rugby together.
Speaker 1 (21:48):
but yeah, I think that's pretty neat.
I'm going to definitely have tosend him this podcast.
Oh, definitely He'll enjoylistening to it.
Now is he retired military now?
Speaker 2 (22:00):
Yes, he retired from the military.
He did a little bit of contractwork.
Then he had a child and herealized that his child care was
so expensive that he became astay-at-home dad.
He worked on a master's withthe GI Bill while he was at home
(22:24):
he became he's.
Now he went back into theworkforce.
He's analyzing data for a firedepartment in Columbia, recently
moved to New York and he's umYork York, new York, um up, I
(22:45):
think it's uh on the, theNorthern border of of uh, of New
York, so it's, it's real, farNorth, almost to Canada, yeah,
and then um, so he, he lost, he,he didn't lose that job, but he
had to get a um an LLC, becomea private contractor, and so
that's what he's doing, uh dataanalysis, which I have no idea
(23:07):
what that is right, like he'syeah, maybe a few years younger
than me.
Yeah, he's right he's eightyears younger than me, so he's
five years younger than you.
Yeah, yeah, so I mean you guysgot the fit family I mean like I
, I said you and I worked outsome too.
Speaker 1 (23:24):
New Smyrna before college and then you were one of
the triggers that got me intotriathlon, and then he was my
workout buddy all at UCF, soquite the fitness family there,
and you've always done a lot forthe community in your
communities and I think that'sgreat.
And what else do you want totell us?
(23:46):
We've got a few minutes left.
What do you want to tell usabout?
Like, maybe you mentioned howpeople can find you locally, but
what about online or socialmedia?
Speaker 2 (23:55):
The only social media I have is Instagram Brent's
Brewery Biscuits.
Yeah, that's the only socialmedia I have right now.
Can they order from there?
No, I haven't developed awebsite yet, it's just I'm
getting to that point.
Yeah, that's my next step.
Speaker 1 (24:17):
Okay, and I mean you're doing this because you
love dogs, you love what you do,you love being around people
and, like you said, you got intoit because trying to make the
peace, offering.
Speaker 2 (24:28):
So maybe you know huge manufacturing maybe isn't
something you want to do, um no,well, I don't, I don't really
know because and I don't make alot of money doing this, but it
is the hustle.
I love the hustle, I lovemaking them, I love making the,
the phone calls and the textmessages and the connections.
Island Roasters I haven'tmentioned them, but they I
(24:52):
really I need to, because theybuy my dog biscuits and then
give them out to their customers.
Speaker 1 (24:58):
We go there a lot.
We were just there the otheryesterday.
Speaker 2 (25:00):
Well, I'll have to give you a, uh, a little
discount card I made since you,since you.
Speaker 1 (25:06):
You mentioned them oh yeah, I mean they're great.
Yeah, coffee, I love them.
They're egg sandwiches we getoh, they're great people either
grind you know, I buy theircoffee oh, yeah, take it home
and yeah, they're really reallygood uh matter of fact, um, I
believe there's going to be aone-mile race.
I don't know if they haveanything to do with it, but it's
starting at Island Roasters andgoing over the bridge to
(25:28):
Flagler is one mile.
Speaker 2 (25:29):
Oh wow, so they're going to be.
Speaker 1 (25:31):
I think it's in February of next year.
So a little shout-out to them.
Oh yeah, they've got somepublicity for that.
That's cool.
Yeah, I mean I love supportinglocal businesses and, before I
forget, you're one of oursponsors for the Max Fit Games.
I'm looking forward to that.
Max Fit Games on August 9thAugust 9th, that's right.
(25:51):
You gave us some samples, soeverybody coming out is going to
have a thing of them in theirgoodie bag.
Naturally, you're on the logoand everything, and.
Speaker 2 (26:01):
I'll be there.
If someone wants to purchasesome dog biscuits, I'll have
some with me.
Speaker 1 (26:07):
That's great.
You know some of our othersponsors are going to come out
with tables too.
So ProCharge I don't know ifyou're able to hear that, but a
client friend of mine started alittle protein supplement
company and they'll be there.
You'll be there.
So I think that'd be awesome,so you might have a table.
(26:30):
And yeah, great, great, great.
And you know, our recipient ofwhat we're gonna donate is going
to be out there too.
She's gonna have some of herdogs out there, so that's gonna
be really neat.
So have you got a chance tomeet Kathy yet?
I have not.
Okay.
Speaker 2 (26:41):
I did send you my contact information.
Okay, I believe I sent it toher.
Hopefully we can get in contact, and I think I told her that
too.
Speaker 1 (26:49):
I said we would hook everybody up at the games,
because you know.
Speaker 2 (26:54):
I think helping out animals right now is so
important and from what Iunderstand with the adoption
stuff.
Speaker 1 (27:00):
I mean it is so hard.
Yeah, people are adopting petsand then changing their mind and
it's heartbreaking.
Speaker 2 (27:10):
So you know, whatever we can do, you know to help.
We're months away from it, butevery Valentine's Day at New
Smyrna Beach Brewing Company wedo an adoption Awesome and we
partner with Southeast HumaneSociety.
Very, very nice yeah.
And so what else?
Speaker 1 (27:26):
Anything else you want to tell us last minute to.
You know, get us to.
I mean, I think everybody's onboard.
I mean it's like it's not evena sales pitch.
I mean, this is good stuff.
Speaker 2 (27:37):
They definitely.
They sell themselves.
I do have to give a shout-outto a couple of my customers.
I've got a dog that comes bythe brewery every day Belle,
she's a yellow lab.
She will not pass by thebrewery without getting a
biscuit, and it's been sopopular that if we're busy our
(28:00):
customers will recognize it andthe customer will go out there
and make sure she gets herbiscuit so she can complete her
walk.
Really a sweet thing to see.
Speaker 1 (28:09):
That is awesome.
Now are you going to startselling your shirts.
Speaker 2 (28:12):
They're almost sold out.
Oh wow, You're going to ordersome more.
That's up to the brewery.
Okay, that was a brewery thing.
They made them for me andthey're selling them.
Speaker 1 (28:26):
So maybe, if they do make any more before August 9th,
maybe bring them out to thetable and people will probably
buy them from you.
Speaker 2 (28:33):
Yeah, I could definitely.
If we have anything left overby then, they're sold pretty
quick.
That's pretty awesome.
Well thank you very much.
Speaker 1 (28:41):
Biscuit King, looking forward to seeing you at the
games.
Sold pretty quick.
That's pretty awesome.
Well, thank you very much,miskit King, and you know,
looking forward to seeing you atthe games.
Speaker 2 (28:50):
I thank you for coming up and coming on the show
and I appreciate it, Brent.
This is my first podcast.
Speaker 1 (28:56):
I really appreciate you for having me on.
For sure, really love it.
I think you did great.
You're like a pro, you're likean expert already.
I think Rogan's going to callyou up next.
Speaker 2 (29:05):
One take wonders here .
All right, thanks, brian.
All right, thank you.
Speaker 1 (29:11):
Thank you for listening to today's program.
I ask you to please follow theshow wherever you get your
podcasts and please selectautomatic download, because that
really helps the show.
Now I want to thank overheaddoor of daytona beach, the
area's premier garage doorcompany.
They have the best product.
(29:32):
They have the best service.
I personally vouch for jeff andzach hawk, the owners.
They are great people with agreat company.
If you have have any garagedoor needs, please give them a
shout at 386-222-3165.
Welcome to there is a Method to the Madness.
My name is Rob Maxwell and I'man exercise physiologist and
personal trainer.
I am the owner of Maxwell'sFitness Programs and I've been
in business since 1994.
The purpose of this podcast isto get to the real deal of what
really works and, mostimportantly, why things work.
(00:21):
Hence the name.
There is a a method to themadness.
Before I get to today's show, Iwant to thank Jonathan and Lynn
Gildan of the Gildan Group atRealty Pros.
They are committed to providingthe highest level of customer
service in home sales.
Why don't you give them a shoutand figure out what your home
is worth?
386-451-2412.
(00:44):
With me today I have a veryspecial guest, mr Brent Robich,
and he is the biscuit king.
He is producing, manufacturingBrent's Biscuits, which are
healthy dog treats which I'vebeen selling here at the gym for
a while and my dog Hazel hasbeen loving and other friends of
(01:09):
mine's dogs have been lovingthem.
So let me introduce Brent hereand he's going to tell us a
little bit of the origin story,of how he got into making
Brent's biscuits.
Hello, brent.
Speaker 2 (01:20):
Hey, good afternoon Rob, and thanks for having me on
.
Yeah, it kind of was out ofjust an idea I had.
I started working at New SmyrnaBeach Brewing Company three and
a half years ago and right awaypeople were allowed to bring
(01:42):
their dogs in but the onlyservice dogs and they used to be
able to, but, but during covidthey had to get a food license,
and so that meant the dogsweren't allowed inside the
brewery anymore.
So I started making dogbiscuits, more of a of a peace
offering, and I got the idea to,because I'm kind of cheap.
(02:05):
Uh, instead of using a regularflour or paying for anything, uh
, I just thought, well, maybe Ican use the spent grain from the
brewery.
Uh, so that's what I did.
I took some home, uh, I had asmall dehydr, I dried it out and
I made it into a dough and madedog biscuits out of it.
(02:29):
Then I really started.
Well, they became reallypopular.
People wanted to buy them.
The brewery told me that Icould start selling them, and so
that's how I got my start them,and so that's how I got my
(02:49):
start.
That became a little bit morepopular and I ended up having to
do a list of ingredients, getan LLC, send them off, have them
analyzed.
So that's where I'm at todaywith it.
I really started thinking aboutmore of the health benefits for
dogs and I know that peoplewould ask me is there any
chicken products in it or thingsthat weren't really necessary?
(03:15):
I know a lot of grain dog foodand cat food.
They put a lot of fillers inthere and they put cheap stuff
in there.
So I wanted to make it, youknow, as healthy as possible.
So I started using local eggs,local honey and natural peanut
butter.
Then I started to explore alittle bit more into spent grain
(03:38):
.
The spent grain flour is seventimes the fiber, a third of the
carbs, twice the protein ascompared to normal flour.
In addition, I use or in thebrewing process we use malted
grains, and what that is is whenyou a grain goes through the
(04:00):
malting process for a shortperiod of time, there's water
added and the grains they juststart to germinate and then they
stop that process.
But in that short littleprocess, beneficial enzymes are
developed in the grains and theyactually benefit gut health,
(04:30):
gut health.
So all of a sudden I realizednot only is this a good tasting
product and dogs love it, butit's a super healthy treat, you
know, for the dogs.
Speaker 1 (04:36):
And I'm looking at this here and what I've always
loved is you have the expirationdate on that?
Yes, and it looks like you know.
Is you have the expiration dateon that?
Yes, and it looks like you know.
Just a few ingredients, likeyou just said spent grain, eggs,
flour, natural peanut butter,honey and yeast, yeast, yeast
and water yeah, I don't putyeast in Baking powder, sorry,
(04:57):
baking powder, baking powder.
Yeah.
Speaker 2 (04:59):
The yeast in the brewing process.
The yeast is added after, andthat's when hops are added after
the brewing process.
The yeast is added after, uh,and that's when hops are added
after the brewing process.
Because a lot of people the themisconception of of uh, oh, you
put hops in there and um,actually hops are not, uh, are
not health, are not good fordogs.
Um, the, the, uh, the raw greenveggie, you know vegetation
(05:23):
hops?
Um are not healthy for dogs, sothat doesn't get anywhere near,
uh, near my product and you'reyou're an animal lover.
Speaker 1 (05:33):
I've known that since I've known you, so obviously
that's a big driving force toyou too.
I mean healthy products and Imean you've always loved animals
, so you're only going to givethem what's the best.
Speaker 2 (05:43):
Oh yeah, so yeah, I've had dogs, cats, turtles,
birds, birds.
I have an African gray parrotright now that she kind of rules
the roost and tells us all whatto do.
Speaker 1 (05:57):
So where did the biscuit king come from?
I saw him on social media theother day.
I mean, you've become acelebrity down in New Smyrna.
You're down there signingshirts.
Speaker 2 (06:09):
So yeah, I'm a big fish in a small pond.
The dog biscuits have becomevery popular with my customers
at the brewing company at NewSmyrna Beach Brewing Company.
Also, a little shout-out toChris and Sarah, the owners.
They got me started in thisbusiness.
They give me the grain for free.
That's awesome.
Yeah, the majority of the grainspent grain does go to a local
(06:39):
cattle farmer who feeds it tohis cattle.
So yeah, the nickname BiscuitKing it was just kind of thrown
on me by the employees there atthe brewing company and the
customers.
And this past week Sarah andChris were so nice to make a
shirt that incorporates mybusiness with their business.
(07:02):
It has my likeness on the back,surrounded by dogs and dog
biscuit in it, and it says I metthe biscuit king at New
Samaritan Beach Brewing Company.
A silly thing, but it's prettycool.
It's very cool.
I thought it was great.
Speaker 1 (07:19):
I thought it was great Social media.
Speaker 2 (07:21):
So you know, going back, I mean, we've known each
other since we were you know,basically in high school, yeah,
you were a couple years ahead ofme, and then we you know, don't
remind me how much, how old Iam, maybe just two years, no,
three years old.
I'm 62, and you're 59.
Yeah, so three years, threeyears, close.
(07:42):
And.
Speaker 1 (07:42):
I know your brother.
We were all friends in college.
You and I would commute fromNew Smyrna to UCF in Orlando.
Then I got to know your brotherwhen I was over there.
We took classes, so you werethe first person I knew that was
doing triathlons.
Back then this would have beenvery early 90s, I guess.
Speaker 2 (08:06):
Yeah, I think I started doing triathlons in then
.
This would have been very early90s, I guess.
Yeah, I think I started doingtriathlons in the uh in the mid,
the mid 80s, uh through thethrough, you know, into the 90s
for sure you were the firstperson I knew like, and now of
course it's it's way different,but I mean that's pretty neat
and I remember a ritual you usedto have I don't know if you
still do it, but pretty neat.
Speaker 1 (08:24):
And I remember a ritual you used to have I don't
know if you still do it, but youused to ride in miles.
Speaker 2 (08:26):
I think on your birthday yeah, um, I, I stopped
that a couple years ago.
Uh, probably should pick itback up again.
But yeah, I'd go out on mybirthday and ride and run like a
combination of of of miles,whatever my age was.
Um, so I would.
I would do that as a tradition.
That's because I was a schoolteacher for 30 years and always
(08:49):
had January 2nd, which is mybirthday.
I always had that day off, so Iwould do that over Christmas
break, part of my birthdaytradition.
But now I sometimes have towork on my birthday, right,
right, different lifestyle?
Speaker 1 (09:05):
Yeah, different lifestyle.
So what did you teach?
Speaker 2 (09:08):
I was a teacher for 30 years.
I started in high schoolscience and ended in high school
science, but in the middle 17years, in the middle there I was
a PE teacher, an elementary PEteacher at Indian River
Elementary down in Edgewater.
Speaker 1 (09:29):
Were you always in the New Smyrna area.
Speaker 2 (09:31):
I was at Mainland.
I started at Mainland from 1992until the mid to late 90s,
actually 2000.
I started at Indian River inJanuary of 2000.
Vince Carter was one of mystudents, probably one of my
more famous students, great guy,he was a biology student.
(09:54):
Loved having him in my class.
Then, like I said, 17 yearselementary PE.
I do have that passion forfitness, for sure.
Speaker 1 (10:07):
I used to see you at all of 5Ks.
Hopefully I'll see you back outthere.
Speaker 2 (10:12):
Yeah, I'm planning on doing one in November with a co
worker.
She's got me motivated to getback out there and start doing
it again between making biscuits.
Did you just have to?
Speaker 1 (10:25):
give running a little bit of a break.
Speaker 2 (10:27):
It just it was my schedule.
I really don't have an excuse,but whenever I stopped teaching
school because I had a setschedule, as soon as I got off
I'd go run.
But my schedule now is just allover the place, and so I do
need to just to definitely getit make it part of my routine
(10:49):
again, for sure.
Speaker 1 (10:50):
I think, if I remember right, you were always
pretty good about injuries.
Like you were one that, uh, youdidn't do too much, you didn't
over train, you didn't seem topick up a lot of the running
injuries people did, maybe hereor there, but yeah.
Speaker 2 (11:03):
I always have people go oh yeah, my knees, I can't no
nothing, Never injured.
Speaker 1 (11:13):
That's great, though, and I think, if I remember
correctly, you were a lifeguardtoo, and that was keeping you
fit 42 summers I lifeguarded onNew Smyrna Beach.
Speaker 2 (11:22):
Summers I lifeguarded on New Smyrna Beach.
Speaker 1 (11:24):
Yes, it's such a small world because you know,
kind of bringing it back to thedog biscuits.
When I took my dog Hazel in,she had to get some surgery and
her vet, maggie Lowe.
We started talking aboutanimals and stuff and, as you
probably know, she's such awonderful person when it comes
(11:45):
to that and I was telling herabout your business and she goes
.
Speaker 2 (11:49):
Wait a minute, brent it turned out, I guess you guys
swam guard together.
Yeah, we were lifeguards totogether.
For sure, um, there's a lot ofpeople that have used uh that,
that lifeguarding, as a aspringboard into their, into
careers, uh, you know, kind of astopping off place, maybe
college break or whatever.
(12:09):
We've had a lot of guards thathave become great people and
contributors to the community,like Maggie for sure.
Speaker 1 (12:19):
Yeah, for sure, we've got mutual friends that have
done that as well.
So did you do some of thelifeguard competitions back in
the day?
Speaker 2 (12:29):
Yes, I competed well into my 50s doing a lot of
paddling.
I've raced a surf ski for years, raced around, done a Key West
around the island.
Uh, a number of times I've donethat also on a, on a surfboard.
Uh, you know, a paddle prone,paddle board that you know now
(12:52):
that's we call them becausestand up.
If you say paddleboard,everyone equates that with a
stand-up board, which so they'redifferent.
Yes, yeah, paddleboard.
You're laying or kneeling on,paddling with your hands.
Uh, a paddleboard is.
You know that you stand, youstand up and you have a paddle
are they?
Speaker 1 (13:10):
uh?
Are the stand-up paddleboardslike um thicker?
Are they like maintain balancebetter?
Speaker 2 (13:16):
oh yeah, standing up on a paddleboard is a stand-up
board is like being on thesidewalk compared to a true
paddle board.
Speaker 1 (13:26):
So you just wouldn't be able to really do it, I guess
, right, no, okay, well, that'spretty, that's pretty neat.
So bringing it back to thebiscuits again, um, so you've
got customers even down in thekeys, is that right?
Speaker 2 (13:39):
yes, um, that kind of started with my love for going
to Key West.
Friends of mine have a bar downthere, the Dive Bar Shirt Club
over on Grennell, and theyopened up and they're dog
friendly.
And I asked them hey, would youmind selling my dog biscuits
(14:00):
and giving me an excuse to cometo Key West, because I deliver
you know I don't ship anything.
So they said yes and I startedtalking to the people over at
Hank's Hank's Hair of the DogSaloon on Caroline.
Got with them, they're verydog-friendly, they love the
(14:28):
product, so I sell them overthere.
And just in, you know, newsflash, um, probably in the next
month I'll be in a thirdlocation, uh, max uh, which is
on truman.
Uh, down in key west.
They're very dog friendly.
They even have a dog menu, aseparate dog menu uh, that you
can choose what your dog wouldlike to eat like ice cream and
stuff.
Oh no, it's, it's fresh.
Uh, they, they cook food intheir, in their kitchen.
(14:51):
Uh, for dogs, uh, there's likeseven or eight different items
on the menu so where else do yougo?
Speaker 1 (14:58):
like you got the keys , I know you um come up here
from new smyrna Port, orange.
So where else do you deliver to?
Do you have quite a few?
I?
Speaker 2 (15:07):
have a few other places Out in Venetian Bay the
NSB Brew, and then there's Petson the Bay.
It's a pets grooming place.
They sell my biscuits and inaddition to that, another big
customer I have is over inDeBerry Central 28 Brewing
(15:28):
Company.
Yeah, they're getting a prettygood following.
That's awesome.
I have like a cult-likefollowing, as you can imagine,
at New Smyrna Beach BrewingCompany, though Nothing wrong
with that.
No, it's been very popular.
Speaker 1 (15:41):
Where do you cook them?
So is this all happening at thebar now?
Speaker 2 (15:45):
Oh no, I do this all from home, so I have some
dehydrators.
The process is pretty simple Idehydrate the grain and I make a
flour.
I have a commercial grinderflour mill so I grind that up
first and then, like I said, I Iput, stamp them out, I roll out
(16:10):
the dough after I combined allthe ingredients.
And every one of my large bagshas a shark in it, because you
know news where it is the sharkby Coppock, capital of the world
, in the small bags, one sharkyeah, put one shark in each.
You know, I never even picked upon that One shark in a bag I do
that for the small bags too.
One little shark in each of thebags.
(16:31):
That's pretty neat.
Speaker 1 (16:33):
So how long does it take to cook like a batch?
Speaker 2 (16:36):
Well, this morning I cooked three batches before
coming up here.
That took me about two hours.
Okay, um and they're ready togo like after oh no, I put them
back into the dehydrator umafterwards so that all the
moisture um is is dried out.
I don't have any um uh anypreservatives in there right,
right.
Speaker 1 (16:56):
That's why you got the expiration right, which I
really appreciate, customersreally appreciate.
They're always saying, oh wow,you know, we know there's gonna
to be good, you know.
Speaker 2 (17:07):
I put a four-month date on there just kind of as a
guideline.
I baked some biscuits about 10months ago and I left them in a
bowl on my counter.
They're still there and they'restill good.
So I know the shelf life is alot longer than what's on there,
but yeah, I just want to usethat kind of as a reminder that
(17:31):
you know.
Speaker 1 (17:31):
Got to use them yeah.
Speaker 2 (17:34):
They're at their prime, you know, for about four
months, and then yeah.
Speaker 1 (17:38):
So would you happen to know how many calories would
be in one small biscuit?
I don't, I'm just trying toguess.
Speaker 2 (17:46):
They didn't analyze that with.
You know, I could probably goback and do some calculations
with.
Well, how?
Speaker 1 (17:55):
many eggs are in a batch.
Speaker 2 (17:57):
So in a batch I put an egg.
I don't want to give away myrecipe.
No, no you don't.
But yeah, in every batch I putone egg in every batch okay,
that's probably the highestcalorie, I would guess maybe
yeah, well, I don't know.
I do put natural peanut butterin there, so that's going to add
some.
Uh, that's going to definitelyadd some calories.
Speaker 1 (18:18):
Yeah, that's that's pretty cool, though I was just
trying to guess and figure itout.
There's some.
I'm not even sure if thecommercial duck biscuits have a
calorie on them.
I don't think they do.
I think it's very hard toprobably calculate based on what
they're using.
But you got the ingredients andthat's the important part,
right.
Speaker 2 (18:37):
I know I could break it down to probably.
I don't know how many ounces Iget out of every batch either.
I think it's like 20.
Out of a batch of biscuits, Ithink, I end up with like 26
ounces of product.
So and then, um, to break itdown, I'd have to do some some
(19:00):
calculations to break it downand well, I can say, this hazel
hasn't gotten any fatter so nono, and she's been eating them
for what a good year, at leastyou know we started giving her
one, you know basically as atreat.
Speaker 1 (19:13):
You know every time she's good she gets her cookie
and she probably eats four a day.
So she hasn't gained any weight.
Her last checkup yeah, wellthat.
Speaker 2 (19:21):
Well, one little interesting side note.
Um, like I said before, I'mkind of cheap, so I do.
I do use a little bit ofregular flour in there, uh.
So I started uh the I, you knowthe I make this, this spent
grain flour.
Um, so I started giving, uh,giving Greg at Prima, the owner
(19:47):
of Prima.
I've been trading him some ofmy spent grain flour for some of
his regular flour and so hemakes breads with the spent
grain flour for Prima Barleona,another restaurant there in New
Smyrna, uses the spent grainflour in their breads, uses the
spent grain flour in theirbreads, and I recently gave some
to the Dutch oven in Edgewaterto experiment with and the
(20:17):
breads and the pizza crust thatGreg is coming up with.
It's incredible, the taste, thetexture.
It just adds like an extradimension that spent grain flour
does.
Speaker 1 (20:25):
I think it's cool how you are using like local
businesses too.
Like you said, you're gettingyour eggs from a local farmer
down there.
There's somebody out on Glencoe, I think I used to get eggs
from.
Sometimes he, you know, just goout there and he gets them for
you.
And then you said that you'redonating some of the other, or
they were.
Yeah, the bar was donating someof it to the cattle, oh yeah,
(20:48):
yeah, that's good, I mean we gotto support local farms oh yeah.
Speaker 2 (20:52):
Well, that's another thing.
Um, chickens really like thespent grain.
So, um, I kind of do a littletrading with that with the local
chicken farmer.
I get them some spent grain,they feed it to their chickens
and then I get the eggs backfrom them.
Speaker 1 (21:11):
So how's your little big brother Grant taking all
this?
What's he think of the biscuits?
Speaker 2 (21:17):
Oh yeah, my whole family.
It's kind of a chuckle thing,like you make dog biscuits and
it, like I said, it just startedout just kind of as a peace
offering to people that couldn'tbring their dogs in yeah, yeah.
But yeah, they think it's great.
My family are really verysupportive.
Speaker 1 (21:37):
I mean, your brother was my big workout partner in
college.
You know he got big.
Speaker 2 (21:42):
Yeah, he's a lot bigger than I am, but he's still
my little brother.
Yes, we played rugby together.
Speaker 1 (21:48):
but yeah, I think that's pretty neat.
I'm going to definitely have tosend him this podcast.
Oh, definitely He'll enjoylistening to it.
Now is he retired military now?
Speaker 2 (22:00):
Yes, he retired from the military.
He did a little bit of contractwork.
Then he had a child and herealized that his child care was
so expensive that he became astay-at-home dad.
He worked on a master's withthe GI Bill while he was at home
(22:24):
he became he's.
Now he went back into theworkforce.
He's analyzing data for a firedepartment in Columbia, recently
moved to New York and he's umYork York, new York, um up, I
(22:45):
think it's uh on the, theNorthern border of of uh, of New
York, so it's, it's real, farNorth, almost to Canada, yeah,
and then um, so he, he lost, he,he didn't lose that job, but he
had to get a um an LLC, becomea private contractor, and so
that's what he's doing, uh dataanalysis, which I have no idea
(23:07):
what that is right, like he'syeah, maybe a few years younger
than me.
Yeah, he's right he's eightyears younger than me, so he's
five years younger than you.
Yeah, yeah, so I mean you guysgot the fit family I mean like I
, I said you and I worked outsome too.
Speaker 1 (23:24):
New Smyrna before college and then you were one of
the triggers that got me intotriathlon, and then he was my
workout buddy all at UCF, soquite the fitness family there,
and you've always done a lot forthe community in your
communities and I think that'sgreat.
And what else do you want totell us?
(23:46):
We've got a few minutes left.
What do you want to tell usabout?
Like, maybe you mentioned howpeople can find you locally, but
what about online or socialmedia?
Speaker 2 (23:55):
The only social media I have is Instagram Brent's
Brewery Biscuits.
Yeah, that's the only socialmedia I have right now.
Can they order from there?
No, I haven't developed awebsite yet, it's just I'm
getting to that point.
Yeah, that's my next step.
Speaker 1 (24:17):
Okay, and I mean you're doing this because you
love dogs, you love what you do,you love being around people
and, like you said, you got intoit because trying to make the
peace, offering.
Speaker 2 (24:28):
So maybe you know huge manufacturing maybe isn't
something you want to do, um no,well, I don't, I don't really
know because and I don't make alot of money doing this, but it
is the hustle.
I love the hustle, I lovemaking them, I love making the,
the phone calls and the textmessages and the connections.
Island Roasters I haven'tmentioned them, but they I
(24:52):
really I need to, because theybuy my dog biscuits and then
give them out to their customers.
Speaker 1 (24:58):
We go there a lot.
We were just there the otheryesterday.
Speaker 2 (25:00):
Well, I'll have to give you a, uh, a little
discount card I made since you,since you.
Speaker 1 (25:06):
You mentioned them oh yeah, I mean they're great.
Yeah, coffee, I love them.
They're egg sandwiches we getoh, they're great people either
grind you know, I buy theircoffee oh, yeah, take it home
and yeah, they're really reallygood uh matter of fact, um, I
believe there's going to be aone-mile race.
I don't know if they haveanything to do with it, but it's
starting at Island Roasters andgoing over the bridge to
(25:28):
Flagler is one mile.
Speaker 2 (25:29):
Oh wow, so they're going to be.
Speaker 1 (25:31):
I think it's in February of next year.
So a little shout-out to them.
Oh yeah, they've got somepublicity for that.
That's cool.
Yeah, I mean I love supportinglocal businesses and, before I
forget, you're one of oursponsors for the Max Fit Games.
I'm looking forward to that.
Max Fit Games on August 9thAugust 9th, that's right.
(25:51):
You gave us some samples, soeverybody coming out is going to
have a thing of them in theirgoodie bag.
Naturally, you're on the logoand everything, and.
Speaker 2 (26:01):
I'll be there.
If someone wants to purchasesome dog biscuits, I'll have
some with me.
Speaker 1 (26:07):
That's great.
You know some of our othersponsors are going to come out
with tables too.
So ProCharge I don't know ifyou're able to hear that, but a
client friend of mine started alittle protein supplement
company and they'll be there.
You'll be there.
So I think that'd be awesome,so you might have a table.
(26:30):
And yeah, great, great, great.
And you know, our recipient ofwhat we're gonna donate is going
to be out there too.
She's gonna have some of herdogs out there, so that's gonna
be really neat.
So have you got a chance tomeet Kathy yet?
I have not.
Okay.
Speaker 2 (26:41):
I did send you my contact information.
Okay, I believe I sent it toher.
Hopefully we can get in contact, and I think I told her that
too.
Speaker 1 (26:49):
I said we would hook everybody up at the games,
because you know.
Speaker 2 (26:54):
I think helping out animals right now is so
important and from what Iunderstand with the adoption
stuff.
Speaker 1 (27:00):
I mean it is so hard.
Yeah, people are adopting petsand then changing their mind and
it's heartbreaking.
Speaker 2 (27:10):
So you know, whatever we can do, you know to help.
We're months away from it, butevery Valentine's Day at New
Smyrna Beach Brewing Company wedo an adoption Awesome and we
partner with Southeast HumaneSociety.
Very, very nice yeah.
And so what else?
Speaker 1 (27:26):
Anything else you want to tell us last minute to.
You know, get us to.
I mean, I think everybody's onboard.
I mean it's like it's not evena sales pitch.
I mean, this is good stuff.
Speaker 2 (27:37):
They definitely.
They sell themselves.
I do have to give a shout-outto a couple of my customers.
I've got a dog that comes bythe brewery every day Belle,
she's a yellow lab.
She will not pass by thebrewery without getting a
biscuit, and it's been sopopular that if we're busy our
(28:00):
customers will recognize it andthe customer will go out there
and make sure she gets herbiscuit so she can complete her
walk.
Really a sweet thing to see.
Speaker 1 (28:09):
That is awesome.
Now are you going to startselling your shirts.
Speaker 2 (28:12):
They're almost sold out.
Oh wow, You're going to ordersome more.
That's up to the brewery.
Okay, that was a brewery thing.
They made them for me andthey're selling them.
Speaker 1 (28:26):
So maybe, if they do make any more before August 9th,
maybe bring them out to thetable and people will probably
buy them from you.
Speaker 2 (28:33):
Yeah, I could definitely.
If we have anything left overby then, they're sold pretty
quick.
That's pretty awesome.
Well thank you very much.
Speaker 1 (28:41):
Biscuit King, looking forward to seeing you at the
games.
Sold pretty quick.
That's pretty awesome.
Well, thank you very much,miskit King, and you know,
looking forward to seeing you atthe games.
Speaker 2 (28:50):
I thank you for coming up and coming on the show
and I appreciate it, Brent.
This is my first podcast.
Speaker 1 (28:56):
I really appreciate you for having me on.
For sure, really love it.
I think you did great.
You're like a pro, you're likean expert already.
I think Rogan's going to callyou up next.
Speaker 2 (29:05):
One take wonders here .
All right, thanks, brian.
All right, thank you.
Speaker 1 (29:11):
Thank you for listening to today's program.
I ask you to please follow theshow wherever you get your
podcasts and please selectautomatic download, because that
really helps the show.
Now I want to thank overheaddoor of daytona beach, the
area's premier garage doorcompany.
They have the best product.
(29:32):
They have the best service.
I personally vouch for jeff andzach hawk, the owners.
They are great people with agreat company.
If you have have any garagedoor needs, please give them a
shout at 386-222-3165.
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