1 00:00:00,000 --> 00:00:07,000 Hi friends, thanks for tuning in again. If this is your first time here, my name is Tracy 2 00:00:10,100 --> 00:00:15,320 Martens and this is YQG In Bloom. Now make sure to like, follow and subscribe so you 3 00:00:15,320 --> 00:00:20,840 will be in the know of any of my upcoming podcasts. Now I'm really excited today because 4 00:00:20,840 --> 00:00:27,040 progies are my jam. I would eat them probably for every meal and I'm really excited because 5 00:00:27,040 --> 00:00:33,240 one of my favorite ones are Littlefoot food progies in Windsor and that is Rob Myers. He 6 00:00:33,240 --> 00:00:39,360 is one of the owners. Hi Rob. Hi guys. Hi Tracy. I'm so excited you're here. Now how 7 00:00:39,360 --> 00:00:46,360 long have you guys been in business? We started in September 2013 so it's 11 years this month 8 00:00:47,240 --> 00:00:52,760 actually. Wow. When you continually make perogies nonstop it just feels like kind of day after 9 00:00:52,760 --> 00:00:58,200 day but looking back at it's amazing we've been making the little pockets of joy this 10 00:00:58,200 --> 00:01:03,920 long. And they are pockets of joy, that is guaranteed. I still have the strawberry progies 11 00:01:03,920 --> 00:01:09,600 from Strawberrylicious in my freezer and I have to get them out this weekend. I mean 12 00:01:09,600 --> 00:01:14,080 that's my favorite part about our food is that it is freezer food. It's designed to 13 00:01:14,080 --> 00:01:17,620 be there for when you're ready for it. You don't have to eat it right away and like the 14 00:01:17,620 --> 00:01:23,640 strawberry are a special edition. Yeah the strawberry pie are a special edition one that 15 00:01:23,640 --> 00:01:28,400 we did with Raymont berries. We got their fresh strawberries and made basically a pie 16 00:01:28,400 --> 00:01:33,480 filling thickened it a bit with granola and then wrapped it up in our thin perogies dough. 17 00:01:33,480 --> 00:01:37,520 So this way when you want a slice of pie you don't have to get the whole thing. You know 18 00:01:37,520 --> 00:01:41,000 you've got a couple of perogies sitting in the freezer. Yeah I tend to overeat when it 19 00:01:41,000 --> 00:01:47,600 comes to his progies. I have 10. Every time I eat I have 10. And then you're not alone 20 00:01:47,600 --> 00:01:53,280 most people say it's hard not to finish the bag. You really can't. So I mix it up. I like 21 00:01:53,280 --> 00:01:57,560 to have a variety and you just never know because they throw it all in the pan. It's 22 00:01:57,560 --> 00:02:02,920 kind of like your little variety packs. Little roulette packs. You make your own and you 23 00:02:02,920 --> 00:02:10,360 make them with the flavors that you love. Oh for sure. Now you guys started this in 2013. 24 00:02:10,360 --> 00:02:17,960 What made you guys do perogies? What was it about perogies? Rachel had a family recipe. 25 00:02:17,960 --> 00:02:23,740 She was taught from her grandmother who was actually taught from her babcha, the original 26 00:02:23,740 --> 00:02:27,480 recipe maker. Ever since she was basically old enough to stand up at the counter and 27 00:02:27,480 --> 00:02:33,160 help pinch the perogies closed she's been making them. And we were looking at starting 28 00:02:33,160 --> 00:02:37,880 some sort of food business because she realized she did not want to work in an office. Nobody 29 00:02:37,880 --> 00:02:42,160 does. Right. It's boring and she liked working with her hands. She loves cooking. So that 30 00:02:42,160 --> 00:02:48,360 all made sense. Got my business mind turning and I asked what sorts of things she would 31 00:02:48,360 --> 00:02:53,880 make if we did start a food business and listed off a couple things and then eventually said 32 00:02:53,880 --> 00:02:58,520 well my family has a perogie recipe so there was a hard stop. I think it was the next day 33 00:02:58,520 --> 00:03:02,240 she made a batch of perogies for us for dinner and they were the best that I've ever had 34 00:03:02,240 --> 00:03:10,560 in my life. I was raised on grocery store perogies. That's all flour. Yeah. Whole lot 35 00:03:10,560 --> 00:03:16,360 of dough, little bit of insides. A good way to get sour cream into your body. Oh yeah. 36 00:03:16,360 --> 00:03:22,600 Having that filling and knowing it's traditional and came straight from Poland this recipe. 37 00:03:22,600 --> 00:03:29,600 I said okay we've got something here and she made a batch, gave it to family and friends. 38 00:03:29,600 --> 00:03:34,640 The family said wow these are like batches and the friends wanted to buy more so we made 39 00:03:34,640 --> 00:03:40,160 more perogies which then begot making more perogies and more perogies and more perogies 40 00:03:40,160 --> 00:03:45,680 and 11 years later we are making more and more and more perogies. Well hey make what 41 00:03:45,680 --> 00:03:50,740 you know. I don't really know too many people that don't like perogies. It's funny because 42 00:03:50,740 --> 00:03:55,720 in this area perogies are really well known. I think it's because we're a melting pot of 43 00:03:55,720 --> 00:04:02,000 cultures. We have everybody here and everybody's kind of one upping their own game which in 44 00:04:02,000 --> 00:04:07,640 turn makes everyone else have to one up their game. In every community that I know there 45 00:04:07,640 --> 00:04:15,240 is a Polish church that sells perogies and cabbage rolls on Fridays and so yeah I've 46 00:04:15,240 --> 00:04:20,480 grown up with them and they're amazing. I'd prefer the handmade to the store bought ones 47 00:04:20,480 --> 00:04:29,240 any day. Now you guys have a ton of flavors. How many do you have? At any given time in 48 00:04:29,240 --> 00:04:34,160 the store we have somewhere between 40 and 50 different flavors. Over the last 11 years 49 00:04:34,160 --> 00:04:38,400 we've created upwards of 150. There was a time where we were working with the Willis 50 00:04:38,400 --> 00:04:46,400 Dead. My cousin was the head chef there or one of the head chefs there and she had us 51 00:04:46,400 --> 00:04:51,160 make a pea soup perogie for them one time and it worked out. It went really well and 52 00:04:51,160 --> 00:04:55,760 they loved it and I mean this is like year one or year two of what we were doing so being 53 00:04:55,760 --> 00:04:59,640 in a restaurant and making a perogie like that was a little intimidating because the 54 00:04:59,640 --> 00:05:04,720 Willis Dead had such a great reputation but yeah it went over really well and from there 55 00:05:04,720 --> 00:05:11,840 on I think we did about 10 or 11 different perogies with them over the course of that 56 00:05:11,840 --> 00:05:16,320 year when she just had a different idea for something, wanted to try something. She would 57 00:05:16,320 --> 00:05:21,840 get us a version of the filling, we would perogie-ize it. I never ever would have thought 58 00:05:21,840 --> 00:05:28,400 of pea soup perogie. You can do anything. I have a feeling it would probably be good. 59 00:05:28,400 --> 00:05:34,080 Anything with potato. Potato makes a good base. It on its own is very bland and can 60 00:05:34,080 --> 00:05:40,100 absorb a lot of flavor so as long as you add enough ingredient into it you're fine. Like 61 00:05:40,100 --> 00:05:45,000 our hot chocolate perogie. You have a hot chocolate perogie? Yeah. Okay hold the presses. 62 00:05:45,000 --> 00:05:48,160 When does that come out? Oh it's been out. We've had it for years. This is the problem 63 00:05:48,160 --> 00:05:53,120 with having so many flavors. People like cheddar and like certain other ones that they find 64 00:05:53,120 --> 00:05:58,720 and then you're good and you're happy and. Well and that's the problem is you guys whenever 65 00:05:58,720 --> 00:06:05,240 I see you at the different markets or the vendor shows and that I look at the list and 66 00:06:05,240 --> 00:06:10,240 I gotta sit there for 10 minutes because I have the worst time trying to figure out what 67 00:06:10,240 --> 00:06:15,280 I want. It can definitely be overwhelming. You are not the first to say that or stand 68 00:06:15,280 --> 00:06:19,680 there for a solid 5 to 10 minutes. I have people standing there taking pictures and 69 00:06:19,680 --> 00:06:25,160 sending it to their family so they can pick or calling their friend and cheddar, bacon 70 00:06:25,160 --> 00:06:32,360 cheddar onion, spinach feta ricotta, jalapeno cheddar. Now you have the hot chocolate perogies 71 00:06:32,360 --> 00:06:38,120 in stock all the time? Generally yes. If we run out of something that we regularly carry 72 00:06:38,120 --> 00:06:43,320 we put it into our next available production slot. So that's either the next week or the 73 00:06:43,320 --> 00:06:49,240 week after. Okay so I might have to come to the shop tomorrow. Yes they do have a store 74 00:06:49,240 --> 00:06:55,600 inside their factory which is awesome and I just found out it's not far from here. Yeah 75 00:06:55,600 --> 00:07:03,160 hop skip and jump from here. I love it. Now you said you clapped once with Willestead. 76 00:07:03,160 --> 00:07:09,320 I know you collaborate with a bunch of different businesses. How many? Do you have an idea? 77 00:07:09,320 --> 00:07:16,960 On Perogies I want to say we've probably worked with 20 to 30 locals. Like Sawyer's Craft 78 00:07:16,960 --> 00:07:23,400 BBQ we did two with them. We did one with Professor Zahedine out at Armando's. We've 79 00:07:23,400 --> 00:07:30,760 done many with the Cheese Bar, many with Robbie's Gourmet Sausage, many with Auntie Aladieu. 80 00:07:30,760 --> 00:07:36,680 And like this whole summer we've teamed up with one downtown farmers market business 81 00:07:36,680 --> 00:07:42,720 each month to produce a perogie based on one of the things that they sell. So we did the 82 00:07:42,720 --> 00:07:48,640 Zinza sauce as a perogie. We collaborated with Maja Y'all and did a spaghetti and meatball 83 00:07:48,640 --> 00:07:54,400 perogie with them. We brought back Auntie Aldieu's Chicken Pot Pie and I've got one coming up 84 00:07:54,400 --> 00:07:59,280 with Rizzoi this month. We're going to do the Chicken Kima. Now I know I still have 85 00:07:59,280 --> 00:08:08,440 in the freezer the Bubby and I have the Farmers Cheese. I have to defrost Robbie's blueberry 86 00:08:08,440 --> 00:08:14,880 sausage because he has Robbie working with him. Yeah we were fortunate enough to hire 87 00:08:14,880 --> 00:08:21,300 Robbie from Robbie's Gourmet Sausage Factory as our head chef and then in his spare time 88 00:08:21,300 --> 00:08:26,440 he produces more sausages. So we have part of a freezer just devoted to his stuff and 89 00:08:26,440 --> 00:08:31,520 he usually has about 5 to 10 different flavours at any given time. And that's the thing is 90 00:08:31,520 --> 00:08:37,440 Windsor-Essex County they all love Robbie's sausage so make sure that you can get down 91 00:08:37,440 --> 00:08:41,840 to his place and get some sausage and I'm really excited. I'm actually going to have 92 00:08:41,840 --> 00:08:48,000 them this weekend. I've been waiting and waiting and waiting. It's nice that it seems like 93 00:08:48,000 --> 00:08:54,200 falls here aside from a little earlier this month. Do you do pumpkin? We do a pumpkin 94 00:08:54,200 --> 00:08:59,680 pie pierogi and actually we just talked with Colesantes. They're going to be doing an event 95 00:08:59,680 --> 00:09:06,960 at the beginning of or mid-October that involves pumpkin spice so we'll be doing a special 96 00:09:06,960 --> 00:09:13,000 pierogi for that event as well. Okay I also have an obsession with pumpkin so let me know 97 00:09:13,000 --> 00:09:19,160 when that happens. So historically we've done a mix of sweet potato and pure pumpkin and 98 00:09:19,160 --> 00:09:26,440 then spiced it accordingly and it tastes exactly like pumpkin pie. We veganized it eventually 99 00:09:26,440 --> 00:09:33,200 because we didn't have any vegan dessert pierogi so instead of the butter we used butter flavoured 100 00:09:33,200 --> 00:09:38,000 olive oil from Dressed by an Olive. Just a little thicker, a little richer but still 101 00:09:38,000 --> 00:09:46,040 vegan friendly so that's good. And all of the dough is vegan? Yes, no eggs. We have 102 00:09:46,040 --> 00:09:50,720 a bunch of usually about 15 different types of vegan pierogi available but we use the 103 00:09:50,720 --> 00:09:54,800 same dough for all of them aside from the gluten free ones that we forgot the flour 104 00:09:54,800 --> 00:10:01,080 to do for us. Yeah I haven't tried the gluten free yet. Do you find that there's any difference 105 00:10:01,080 --> 00:10:06,800 with the dough? There is. It's a little thicker, it's a little tougher but you can't work with 106 00:10:06,800 --> 00:10:13,520 certain ingredients and flour is the main component of almost all doughs. Well I mean 107 00:10:13,520 --> 00:10:17,120 a little thicker is not that bad. I mean I would rather have it a little thicker than 108 00:10:17,120 --> 00:10:22,800 it fall apart and you lose all your dough. Yes. Or lose all your insides I should say. 109 00:10:22,800 --> 00:10:27,400 You lose all your dough and all your insides. That too yes. But people seem to like them, 110 00:10:27,400 --> 00:10:32,380 they keep coming back and buy more. They've thanked us for producing them because nobody 111 00:10:32,380 --> 00:10:38,600 makes vegan gluten free pierogi. Oh for sure. Or just gluten free pierogi I guess. Well 112 00:10:38,600 --> 00:10:45,760 I mean most people don't make vegan pierogies either because they, it calls for egg or milk, 113 00:10:45,760 --> 00:10:50,240 I've seen butter, I've seen so many different recipes for pierogies so it's awesome that 114 00:10:50,240 --> 00:10:56,920 you're able to do a vegan one so that everybody can enjoy it. We do our best to not impact 115 00:10:56,920 --> 00:11:01,560 our customers wallets. We know that we're on the higher end of pierogi that you buy 116 00:11:01,560 --> 00:11:07,700 because the other options are $2.99 for like a bag this giant but we all know that it's 117 00:11:07,700 --> 00:11:14,240 dough and potato flakes and powdered cheese. So you know you get what you pay for and unfortunately 118 00:11:14,240 --> 00:11:20,040 in this economy everything's more expensive including all of our costs so. But you guys 119 00:11:20,040 --> 00:11:27,680 also try to use or utilize as much of the local ingredients as what you can. Yes. So 120 00:11:27,680 --> 00:11:34,160 I mean I don't mind paying a little bit more for knowing what is in the product and that 121 00:11:34,160 --> 00:11:39,800 it's local so you don't have all the extra additives. On the other side of the coin the 122 00:11:39,800 --> 00:11:44,240 money spent on buying from local businesses keeps the money in the community. Exactly. 123 00:11:44,240 --> 00:11:50,960 So we do our best where we can to you know buy from our reputable friends, buy from people 124 00:11:50,960 --> 00:11:58,980 that we know and trust and do what we can to make Windsor a better place. Oh gosh yeah. 125 00:11:58,980 --> 00:12:05,920 Now I see you guys at a lot of different markets and fairs and all of those things. You're 126 00:12:05,920 --> 00:12:15,520 also in a ton of stores. Yeah we have about 50 or so local retailers all shapes and sizes 127 00:12:15,520 --> 00:12:20,520 so to speak. Like our largest retailer would be the real Canadian superstore now we're 128 00:12:20,520 --> 00:12:26,200 in their four locations the Walker Road, Dougal, Leamington and Chatham in the area. Once we 129 00:12:26,200 --> 00:12:32,480 figure out a better way to ship frozen product in bulk then hopefully we can get into the 130 00:12:32,480 --> 00:12:37,960 other ones. We've been in talks and we're more or less approved it's just figuring out 131 00:12:37,960 --> 00:12:42,960 the logistics because we're such a small business we don't have we won't have the volume to 132 00:12:42,960 --> 00:12:49,320 fill up the trucks to then make it worth shipping so. Yeah I can see that. Step by step. It 133 00:12:49,320 --> 00:12:55,080 seems like a lot saying you've been around for 11 years but realistically in a food business 134 00:12:55,080 --> 00:13:01,200 11 years is still new especially how fast you've grown and the amount of products in 135 00:13:01,200 --> 00:13:05,800 the variety and the stores that you've been in that's a huge accomplishment for you guys 136 00:13:05,800 --> 00:13:13,960 and it's it's still just a small business. Yeah most definitely there's so much involved 137 00:13:13,960 --> 00:13:17,840 in a business that even after going to business school you don't think about until you're 138 00:13:17,840 --> 00:13:23,040 living the day to day. Oh yeah. Everything in school is very isolated okay here's your 139 00:13:23,040 --> 00:13:27,560 accounting here's your finance here's your marketing here's your production which you 140 00:13:27,560 --> 00:13:32,040 don't even really deal with in business because that's outsourced to somebody else. And keeping 141 00:13:32,040 --> 00:13:35,880 it insourced. Yeah and when you're wearing all those hats at the same time there's a 142 00:13:35,880 --> 00:13:41,180 lot going on so having that reliable team being there who knows what they need to do 143 00:13:41,180 --> 00:13:49,360 and can execute without having to you know be managed is wonderful and it feels like 144 00:13:49,360 --> 00:13:55,360 a little family. We go to work with people that we really care about and we do everything 145 00:13:55,360 --> 00:14:03,160 in our power to help them live their lives while we are still just small. No that's good. 146 00:14:03,160 --> 00:14:09,440 Now whereabouts is your store located? So we're tucked in the manufacturing area of 147 00:14:09,440 --> 00:14:17,080 Old Castle the best landmarks would be Highway 3 and Walker or Costco. So if you're coming 148 00:14:17,080 --> 00:14:22,640 from Highway 3 you just go north on Walker take your first left onto Blackacre between 149 00:14:22,640 --> 00:14:29,200 the two big churches and then you pass Lyuna or you pass Amaco and make your first left 150 00:14:29,200 --> 00:14:34,840 onto Faison and then just follow that street down and around. So it's on Faison. Yes 2010 151 00:14:34,840 --> 00:14:41,520 Faison Drive. Google map it trust me. It's a little zigzag but it is well worth it because 152 00:14:41,520 --> 00:14:50,880 you sell your own products as well as Robbie's sausage and a whole bunch. Well it's a lot 153 00:14:50,880 --> 00:14:55,800 of the people that we met at the downtown farmers market. We've networked and worked 154 00:14:55,800 --> 00:15:01,980 with them over the years so we sell pies from Auntie Aldo. We have butter tarts from Christine's 155 00:15:01,980 --> 00:15:08,240 out in Leamington. We have hand pies from Zuley. We have maple syrup from Ruscon maple 156 00:15:08,240 --> 00:15:17,520 syrup. We have honey from Hawksview. We have Cedar Valley. They were one of our first people 157 00:15:17,520 --> 00:15:22,520 we brought in when we moved to our new location and had a shop that we could sell from. Oh 158 00:15:22,520 --> 00:15:27,320 yeah. I mean they're amazing and they were right across the street from you guys at the 159 00:15:27,320 --> 00:15:32,160 time. Well again throwback to the downtown farmers market. The first time they popped 160 00:15:32,160 --> 00:15:37,400 up their business was there and I was making pierogi and I needed lunch so I walked down 161 00:15:37,400 --> 00:15:43,160 and I saw them. I grabbed a fetish salad, went back to my tent, ate it, went back to 162 00:15:43,160 --> 00:15:48,880 their tent and said this is like the best salad dressing, best fetish I've had and these 163 00:15:48,880 --> 00:15:55,340 pita chips are awesome. Can we sell them in our store? And they said yes. So we were weirdly 164 00:15:55,340 --> 00:16:03,080 enough the first people in Canada to be retailing for Cedar Valley and I think it's only been 165 00:16:03,080 --> 00:16:09,920 four or five years they have leapfrogged and they are across Canada now. Oh and the states. 166 00:16:09,920 --> 00:16:15,400 It's been amazing to watch them grow. I can't even keep up with Amin and Zariah. I know. 167 00:16:15,400 --> 00:16:20,680 I can't believe how much they've grown. They're wonderful people and they're great in the 168 00:16:20,680 --> 00:16:25,840 community as well. They're the reason we have our shop where it is. We have the same landlord 169 00:16:25,840 --> 00:16:30,320 and when he heard there was going to be an opening he let us know that there was a shop. 170 00:16:30,320 --> 00:16:38,080 He's a good boy. Yeah he really is. So what does your fall look like for Littlefoot? Lots 171 00:16:38,080 --> 00:16:44,280 of production. We've put some new items on the menu, brought some old items back. We 172 00:16:44,280 --> 00:16:48,900 used to make lasagnas when we first started and we didn't do that for quite some time 173 00:16:48,900 --> 00:16:53,160 because we just didn't have the capabilities at our old location and now that we're out 174 00:16:53,160 --> 00:16:59,320 in Old Castle at 2010 Faison Drive we have the ability to do that kind of stuff now. 175 00:16:59,320 --> 00:17:04,800 So we do a cheese lasagna and a meat lasagna, a cottage pie, a shepherd's pie. We have the 176 00:17:04,800 --> 00:17:10,720 cabbage rolls and the stuffed peppers as always. Then we've started a new line of boil in bag 177 00:17:10,720 --> 00:17:17,240 meals. Yeah I like the boil in bag. The cabbage rolls. They were really really good. Good. 178 00:17:17,240 --> 00:17:23,080 I'm so glad. No they really were. My husband, he's not a huge cabbage roll person but he's 179 00:17:23,080 --> 00:17:28,320 like, I'll eat them and he loves them so we will definitely be getting them again. Well 180 00:17:28,320 --> 00:17:33,480 that's our whole shtick is we want to make your life easier. We want to make your nights 181 00:17:33,480 --> 00:17:38,320 faster and better so you can do the things that either you have to do like making podcasts 182 00:17:38,320 --> 00:17:46,720 or enjoy the time that you have not making podcasts. Yep and I, as much as I love cooking 183 00:17:46,720 --> 00:17:53,320 or I used to love cooking now it's just like oh I'd rather just pull out some progies or 184 00:17:53,320 --> 00:17:58,680 some cabbage rolls. Now that you've said lasagna you piqued my curiosity and for sure going 185 00:17:58,680 --> 00:18:05,120 down there tomorrow I definitely need some hot chocolate progies to go with the strawberry. 186 00:18:05,120 --> 00:18:08,920 So for the hot chocolate when you heat them up they'll cook the same as the other progie 187 00:18:08,920 --> 00:18:13,120 they just might go a little quicker and the sugar could potentially burn if you're not 188 00:18:13,120 --> 00:18:18,000 paying attention. Not that you have to watch them like a hawk. But fry up three or four 189 00:18:18,000 --> 00:18:22,760 of them put them in a little dish with a scoop of vanilla ice cream on top and a little chocolate 190 00:18:22,760 --> 00:18:30,880 syrup and you have a like hot ice cream progie sundae. Oh my goodness okay you have me sold. 191 00:18:30,880 --> 00:18:37,320 This is great and when are you guys going to be in at Colesantes? So I believe that's 192 00:18:37,320 --> 00:18:43,200 going to be the 12th they haven't officially announced it yet so keep an eye on their social 193 00:18:43,200 --> 00:18:51,000 media and follow us at Little Foot Foods and we'll post when we have the flyer for it but 194 00:18:51,000 --> 00:18:56,080 I believe it's going to be 10 to 2 on the 12th of October. Okay perfect and that's when 195 00:18:56,080 --> 00:19:00,920 you're re-releasing the pumpkin pie progies? Yeah we'll have the pumpkin pie there and 196 00:19:00,920 --> 00:19:04,880 we'll have the pumpkin spice available to eat as well as our classic cheddar. And the 197 00:19:04,880 --> 00:19:09,880 classic cheddar is wonderful. One last thing I did want to ask you because I really love 198 00:19:09,880 --> 00:19:15,960 your broccoli mac and cheese progie is there any potato in that? Yes. I wasn't sure some 199 00:19:15,960 --> 00:19:21,080 of them it's like because I mix everything I just will open up a million different bags 200 00:19:21,080 --> 00:19:26,640 and I throw it in as a roulette. I don't know why I just don't buy your roulette ones and 201 00:19:26,640 --> 00:19:32,200 I couldn't tell. When you do it your way you ensure that all the progie you want to eat 202 00:19:32,200 --> 00:19:38,400 are in there and you'll know like you're not getting any really weird outliers so to speak. 203 00:19:38,400 --> 00:19:44,220 But yeah the broccoli mac and cheese is still the potato base. Okay. Unlike our ones that 204 00:19:44,220 --> 00:19:48,780 are cheddar based like the classic cheddar bacon cheddar onion jalapeno cheddar the Brock 205 00:19:48,780 --> 00:19:52,320 mac and cheese we actually make our mac and cheese sauce that's in our mac and cheese 206 00:19:52,320 --> 00:19:57,480 dish. We cook the noodles the sauce goes in with the potatoes and the noodles that all 207 00:19:57,480 --> 00:20:03,760 kind of mixes together so the mac and cheese sauce ends up just being a little thicker 208 00:20:03,760 --> 00:20:08,840 mixed in with the potato and then bam it's broccoli. It's really good I really like that. 209 00:20:08,840 --> 00:20:15,280 All of our progie are potato based except for the enchilada that is corn tortilla chips 210 00:20:15,280 --> 00:20:20,000 that are deep fried and then mixed in with the enchilada sauce that gives it the sticky 211 00:20:20,000 --> 00:20:24,060 texture to be able to bind everything else together. I haven't tried that one yet. It's 212 00:20:24,060 --> 00:20:30,420 my favorite. I definitely will. I've tried and I do like the jalapeno cheddar because 213 00:20:30,420 --> 00:20:35,880 they're really not spicy and I'm not a spicy person but I love the flavor of jalapeno. 214 00:20:35,880 --> 00:20:41,200 Yeah the jalapeno is definitely on our more mild end of the spicy ones. Carolina Reaper 215 00:20:41,200 --> 00:20:47,120 would be on the other end so you want to stay away from that. And I do like your stuffin 216 00:20:47,120 --> 00:20:51,880 one. The stuffin one is so good. I haven't had it in a while. We're going to have that 217 00:20:51,880 --> 00:20:58,560 as our spotlight progie. I think it's the last week of the month. In September? Yes. 218 00:20:58,560 --> 00:21:03,120 Just in time for Thanksgiving. So if you're the type of person that will sit there and 219 00:21:03,120 --> 00:21:06,920 go to the fridge and grab the bowl of stuffing after everybody goes home and eat it. That's 220 00:21:06,920 --> 00:21:11,640 me. Then you fry up a couple of these. You have a side of stuffing for any meal without 221 00:21:11,640 --> 00:21:16,080 having to actually do all the work of it. Yeah we're a household that will buy a 20 222 00:21:16,080 --> 00:21:25,040 pound turkey for three people and five pounds of stuffing and nothing goes to waste. Rob 223 00:21:25,040 --> 00:21:28,680 thank you so much for being here. I am so glad that I finally was able to get you on 224 00:21:28,680 --> 00:21:35,480 the podcast. I had the day off to visit. Yeah we've touched base many times over the years 225 00:21:35,480 --> 00:21:40,960 so I'm glad that we could finally work it out. And I will definitely be in tomorrow 226 00:21:40,960 --> 00:21:47,400 to stock up on everything for my freezer. It's running a little low on progies. And 227 00:21:47,400 --> 00:21:53,120 again my name is Tracy Martins. Make sure that you follow Little Foot Foods on social 228 00:21:53,120 --> 00:22:01,800 media and your website is littlefootfoods.com www.littlefootfoods.ca. Sorry about that. 229 00:22:01,800 --> 00:22:07,040 Make sure you follow me and this podcast so that you can catch when all of my new podcasts 230 00:22:07,040 --> 00:22:23,400 come out. Have a great day.