The Joy of Food: A Farmers Market Foodie Adventure with Ryanne Day, the New Face of STG Eats EP2

Join me in a tasty conversation about the sheer joy of food and the personal connections we enjoy while enjoying some amazing finds from the Farmers Market. I'm here with the wonderful Ryanne Day, and together we dive into the world of flavors and memories. I mean, food really tells a story!

From crafting the perfect strawberry drink to reminiscing about childhood favorites, let’s go on a culinary adventure. 

I don’t know about you, but we have to talk about the relationships we have with bread, from classic white loaves to Grandma's special recipe and our fondness for Dave's killer bread. It’s such a staple in so many homes. 

Traditional Utah dishes, savoring the deliciousness of funeral potatoes. We are spilling the tea on how these dishes, although they could be considered unhealthful, bring back amazing memories.

We are sharing some guilty pleasures, indulging in Mexican candy, and swapping stories about our favorite local food spots. Oh, and let's not forget the unexpected twist in Ryanne's career path...…

Being approached to sell guns internationally! I mean, really, you want to catch this conversation. 

From foodie escapades to managing social media accounts, this episode will leave you craving more. Don't miss out, and be sure to follow us on Instagram for the latest updates on our FOOD ADVENTURES.

Connect with Ryanne on Instagram @STG_Eats

Connect with Sam on Instagram or TikTok

Transcript

 So you got solicited to sell guns? Yeah, somebody,  I can't remember if it was like Cuba or, it was like,  no, it wasn't Cuba. What was it?  I don't know. One of these countries, you know,  and he was going to meet me in New York and I was going to give him a bunch of different guns and he could take him back

I just love those kinds of stories because it's like, wait, what? 

Basically we're sitting here with a table full of food from the farmers market But what's cool about this is like, you know, probably the stories behind some of this too.

I'm a foodie. I still love food, but it's was shocking to find out how many people really are. They have food issues and gluten free issues. So I've become like kind of an ambassador for gluten free 

 I had reached out to you because I was like, Hey, you know, I have some of these restaurants I manage, whatever.

I'd love to meet you. Mostly it was like trying to. Build that business connection, you know, and network as businesses need to. And then I was like, Oh, you're actually fun. Like we should hang out.  And that was the rest of our lives. We're just, we're besties now. 

then when I stopped doing the daily podcast, you were like, My bestie's gone. Well, now you're sitting here. And now I'm here. Did you manifest that? Yeah, I would like to listen to myself as I drive to the gym.

I can tell you my car is not in my garage right now.

 ​

Hey Ryan, welcome to the Samantha Parker show.  Okay. So just to preface this, preface it, is that, that's the word, right? Preface it, preface it. Prevacid? Prevacid. Prevacid. Ask your doctor  if it's right for you.  As a pretense.

So you run a foodie account here in St. George, Utah. And so Ryan is sitting in my living room and she went down to the farmer's market and she happens to know a lot of people there. Yeah. And she picked up some serious like baller items.  I'm, I'm actually very excited. I  just really, let's just talk about this for a second.

Okay. So  Ryan, you do St. George eats. Yes, I do. St. George. It's like a foodie account. Yeah. And you happen to be my friend. Heck yeah. Well, I forced you to be my friend. Yeah, kind of. But you know, it's mutual now. It has become mutual. I've become okay with it. Yeah. I think I'm okay. I'm working through it in therapy, but I think I'm okay with it.

Yeah. She's, you know, she has some perks too. So I do make you videos. She freaking rocks. So really am I complaining? No, I love it. And,  we both have a warped sense of humor, so it works out great. Look, I can move my mic up. Did you see that? Look at that. Okay. She's like Yoda people and like Yoda. Yeah, you can move things with your mind.

Oh, wait, you used your hands. I did use my hands to move the mic. Yeah, sorry.  Once again, stupid humor. This is going to be a long episode.  I hope it's got the time to edit. Wait, hold on. Before we dive into all the food that we have on here,  I was going to say, why did you start a foodie Instagram account? I did, but you didn't know.

And people probably hate me because I took over. So it's not,  yeah, I'm, I took over probably about six months ago and I was actually doing it before and I've done social media.  Call, well, I've done it for a long time. I've done it from, what do you mean? You've done it. Like I've been, I've done it. It's complete.

So we're recording these episodes in my living room and my son is sitting there watching us. Like we're a couple of idiots. Yeah.  And now he's laughing at us because he's like, yes, correct. You're reading my mind.   I, so I've done social media for different companies, so I've done. Actually fitness stuff.

I've done guns. I've done.  Like you did gun social media. Yeah. Like, so you made content for guns. I still have one. It's active, but I don't really participate in it. It's T4 photos and it's. A lot of weapons. Do you have these said weapons?  Actually they would send them to me and I'd photograph stuff and then send things back.

Sometimes I got to keep things. It's fun, but not like, yeah, so there's just a bunch of different firearms and accessories and stuff that I would take pictures of. It's really weird, but I loved it.  Firearms and accessories. And I legit even was,  what would the word be, were solicited to sell guns outside the country.

So, um, Homeland Security got to take my fingerprints and it was super fun. I got to take over my social media page and yeah, it was rocking. So you got solicited to sell guns? Yeah, somebody,  I can't remember if it was like Cuba or, it was like,  no, it wasn't Cuba. What was it?  I don't know. One of these countries, you know,  and he was going to meet me in New York and I was going to give him a bunch of different guns and he could take him back.

Yeah, so I basically, I've done, for multiple companies, I've done like social media marketing. So when I started with,  Equalgate Title.

, I did McCray Hepler, he's my boss and he does what's happening in Southern Utah. So I would, he would do those videos and it's basically highlighting things that are coming to St. George. And so once they would open, then I would go in and, and show people the inside and kind of highlight the fun stuff.

So then, I met Michelle once or twice doing some foodie stuff because Michelle was the original owner of this.  Yeah, sorry, I should have mentioned that. No, I got you. She's freaking amazing. And she's actually had this account for eight years. So I would love to take the credit for how successful it is, but she's the bomb diggity.

But her husband got a job in Boise and she was like, Hey, McCray, Ryan, would you guys like to take this count over? And which honestly was such a huge, like,  like a compliment that she would think that, you know, we would do it justice. Cause like this is her baby. Yeah. So she knew that McCray and I both care so much about St.

George that we're like, okay, we're not just going to let this die. Like St. George eats definitely has an influence for these companies that we visit. And so  I'm like, heck yeah, let's go. And it's been a whirlwind ever since. I know. I feel like you're always super busy eating.  I will say I don't go to the grocery store near as much as I used to.

So that's a perk, right? Yeah. Yeah. I have leftovers constantly in my fridge, so I can't complain. I mean, first world problems for sure. 







Yeah. And I reached out to you because obviously I had worked with the other St. George Eats for my local clients. Yeah. So I had reached out to you because I was like, Hey, you know, I have some of these restaurants I manage, whatever.

I'd love to meet you. Mostly it was like trying to. Build that business connection, you know, and network as businesses need to. And then I was like, Oh, you're actually fun. Like we should hang out.  And that was the rest of our lives. We're just, we're besties now. History. I know. I feel like I've known you for a while.

I know. Honestly, like I remember that. Cause we did go, we went to Toastique the first time and. It was fun cause you were like,  just, we're both talking and I'm like, I feel like we've been friends for quite some time, even though, although I listened to your podcast. Oh, and now I'm on your podcast full circle. 









I feel special. I  loved that you were listening to my podcast. You were like, I listen every morning when I go to the gym. And then when I stopped doing the daily podcast, you were like, My bestie's gone. Well, now you're sitting here. And now I'm here. Did you manifest that? Yeah, I would like to listen to myself as I drive to the gym. 

It'll be more than your drive to the gym. You could probably get your whole workout in or at least half of it. Yeah. Yeah. While you're listening to yourself. I might have to slow it down. I, I listen to podcasts on like time and a half.  Do you, I do like 1. 2 cause I can't stand when I can tell that the voices are changed. 

I think for me, like I get accustomed to it. Yeah. I, some of them, they, if they talk fast, I'm like, okay, we'll go 1. 2. But. Yeah, a lot of them. I'm like, I've got so much to cram in. Yeah. Yeah, do it. Okay So basically we're sitting here with a table full of food from the farmers market But what's cool about this is like, you know, probably the stories behind some of this too.

That is what I love like I I love food, obviously, but it's the cool stories you hear about,

like I recorded one for Nico and he was talking about how he served his mission in Argentina and everything was bland. And I was like,  like South America, like there's no spice. And he's like, yeah, no. So then he literally found this lady who had like,  I'm going to butcher it, but he had, she had like cilantro and some different type of peppers or whatever.

And he's like, can I. Take some of these and he went back and he made salsa for people in Argentina. Oh, wow. And then after that, people were like, you, like, you got to sell this stuff. Like, it's amazing. So is that, then he goes. Is it Nikos Salsa? Uh huh. Yeah. Wow. It's at the table. Oh, it's on the other table.

Yeah. So, you know, I just love those kinds of stories because it's like, wait, what?  

And then,   Oh, go ahead. Yeah. So let's kind of explain what we're looking at here. Okay. First, well, we can start with Kate because I literally hold it up to the camera,  but look, it's like ASMR.

Do we both have ADHD? Yes. Yes. Yes. We do. Yes. Yes, we do. Okay. So this is banana bread. Kate's banana bread. And so before I did St. George eats, I saw her on word of mouth and McCray saw her and he's like, Hey, go buy the office and bread. And I was like, she literally was like, by the Costco where there's like a dirt  patch, I guess, across from the Costco with her baby.

And she's just out there in her car and selling this. And I'm like, holy crap, people were stopping left and right to get her bread. Well, I saw her actually. So chops designs, one of my social media clients,  she was in a banana suit. Oh yeah. They have, they have like no shame. They're like, they're full banana and she was selling her banana bread.

And I'm like, that's some freaking hustle in a banana. Heck yeah. I love it. I love that they've embraced it. All their artwork, her husband has done. And I love that. It's like a sexy banana. Can you see that? It's a, yeah, it's a banana.  Nice, sexy cat. I would say like a lounging banana. I think it's sexy.  It depends on what you're going to do with that banana.

Did we get there already? We did.  So the cool thing with Kate is like, I, we, I bought it for our office and we've got a few times.

And then,  I did, I've done some stuff with her with St. George Eats, but I could never taste the bread because I'm gluten intolerant. Well, guess what's in your hand right now? Gluten free banana bread. Am I right?  Yeah. Gluten free classic. Gluten free classic. And I think that is so cool because at first I was like, I'm not going to tell anybody I'm gluten free because what kind of foodie is. 

Well, I am, I'm a foodie. I still love food, but it's was shocking to find out how many people really are. They have food issues and gluten free issues. So I've become like kind of an ambassador for gluten free and I have no, so many people that are, well, not only celiacs, I have a girlfriend who has that, but also just.

Even my stepdad can't eat gluten. He breaks out in like rashes everywhere. Really? Yeah. See, and I do too. I get migraines. I feel like I have the flu. Like I'm not going to die. That's what, it's not a trendy thing. Like I know legit people who have, yeah, cannot eat it, but, okay. But, um, I've never had this. So, and, and in order for her to say gluten free on at the back of it, like she has to be legit, like she has to do a certain process and stuff.

So yeah.  Is it good?  Oh, that's so good. Okay, so I've never tried it. This is gluten free. You've, you have. No, I haven't. This is my first time having Kate's banana bread. Oh, really? Yeah. Yeah. You might have to. I got chocolate chips, you didn't.  Oh, don't be rude.  I got chocolate chips over here. What is this one? 

This is chocolate chip. Okay,  so this is my first bite.  Oh, it is so good. Oh man,  you just want to sit in your mouth. This reminds me of something my grandma made. I  have the cutest little grandma who lives in Fillmore, Utah.  It's my step mom's mom.  And she's like, she probably hits me like at my nips.  I know this because I'm like, Whoa,  tiny little fire sprout.

She always dyes her hair, like jet black. Nice sassiest, sassiest person I've ever met in my life. This tastes like hers. Really? Like it tastes like hers zucchini bread. Okay, taste the gluten free and tell me what you think because you can have both. It's moist. It's so moist and this is pretty moist because like usually like things that are gluten free are like cardboard.

Oh, like bread wise. Look at it. I'm over here just squishing it. It's definitely 

What do you think?  That's good. That's really good for gluten free. Yeah for gluten free. I mean, the only difference is like I can taste the bananas more in the gluten free one. Oh, well, that's not a problem. No.  Yeah.  It has a different flavor, but not really. Does that make sense? Does it have a different texture? 

Barely.  But also I got a big mouthful of chocolate chips, so. Oh, well, shoot. We might have to bust open the other bread. I am not sharing this one. These are mine. These are mine. My kids don't get these ones. I did buy them some, so. I was like, you're not sharing with me. I'm right here. No, my kids.  Okay. Well, I'm going to rinse down that banana bread with.

This is, this is funny. I had to get coffee on the way home. This is the only place that really doesn't make my stomach go crazy.  You need to try it.   The coffee club too. Cause there's doesn't, I get okay. I go to the coffee club too, but it's clear out by the airport.  It's a drive.  But,  no perks is great.

And you know, Lori, Lori and Ron that own it, so it's local. I love it. And they support local stuff. I love that. Yeah. As much as they can. And you know, they source their coffee from female owned coffee companies and they're very particular about how it's processed and everything. Lori is so cool. She's, she's my hero.

She's like my idol. Okay. I'm going to say  the banana bread is amazing,  but you can't ever go wrong when you add chocolate. Lord, Lord, banana bread. Oh my gosh. With a coffee. Too bad you didn't get me one. That was rude. I tried to and then I was like, I know what you would want. And so I almost just ordered it and I was like, well, what if she's got a little, I don't know.

I felt weird. I know. There was a, Perks was at, did you get it at the Farmer's Market? No, I did see them there, but we went to the drive thru. Okay, cuz I was like, they were there, but I'm like, okay, I'm gonna grab it on the way out. They forgot.  My husband was like, no, we're going to drive over to perks because they don't have all the options.

They just have a couple  So we don't know I wasn't functioning well at the farmer's market I could tell when I called you I went to a birthday party last night And then I ended up at my cousin's house and was lit And I can tell you my car is not in my garage right now. That is good. Do not drink and drive people. 

I just watched a zero fatalities with my 50 year old who's getting his license. Don't drink and drive. And also,   I was like, wow, but I, I also stopped by Toastique.  I feel like we're on a commercial. I do too, but I love it. I stopped by Toastique, which is another  locally owned company. And I got the detoxified juice, coconut water, lemon, activated charcoal, and agave, but then I bought a whole bunch of other juices.

What do you got? So I picked this one because one, it's red and two, I would say it's more gold, like ruby. Okay. Does that one have beets in it? That's my dead dogs you're talking about. Just joking. My dog's name is Ruby. Oh yeah. Okay. Well, that's not Ruby in the jar.  No, she's already in ashes  on our entertainment center.

I'm going to keep my mouth shut. Okay. But I picked it cause it says, it says heartthrob. So I'm like manifesting that,  in what, what four days, five days I might have a Valentine. Yeah. Right. That'd be fun though. Until then, I'll just drink toasted by myself.  This detoxifies really good though. So this is pomegranate, fennel, green apple.

This sounds honestly good.  People don't like fennel. I love fennel. I like fennel. I love fennel. I'm not adverse to fennel. People say it tastes like black licorice, but I love it. Oh. Pineapple, lemon, and mint. Let's go.  That one's good actually. Okay. And then the other one, I think you have to try. Let me shake it up real quick.

Dude, this I'm in love. Have you had this one metabolize?  Cucumber, jalapeno, pineapple, apple, mint. What? Is it spicy? It's just got the like jalapeno flavor. Oh my gosh. Have you tried this one? Yeah, I've had them all. They were, one of my social media clients for a long time.  So I got to make some really cool content and eat all the toast and I've got these little jars too.

I've got nudes from them, noodles.  You literally made me stop talking for a second there. There was a blip. I know. I was like, I've got, I've got noodles from them in my fridge. I've met lots of restaurants and nobody has sent me nudes from their restaurant.  I would like to clarify that they were noodles.

Oh, noodles. Nudes. Okay. Let's try that one. Oh, but this is spicy.  I've watched them juice everything. And so I bet it's kind of like based on like the jalapenos.  Cause sometimes I've got it and it just has the flavor of a jalapeno. Ooh, it kind of like burns your throat on the way down. I like it. But that one's like got some spice to it.

Yeah. I like it though. Yeah. I like all of them. So the juice would really it's like consistently the same, but it's always a little different because they juice it right on site. Yeah. And they have this giant juicer in the back. I was like, you could get put a body in there probably and juice it.  Oh, I don't think that one sounds so good.

I would rather not. I don't know what's wrong with me.  She's still hung over folks. There were no bodies. Don't mind her. That she knows of. Does she remember? Yeah, I remember everything. Thank you. Okay, good. The problem is is that I've been really clean.  Yeah, my fitness. And so alcohol hits a little harder.

I'm like, Ooh, the brain fog this morning was rough. Yeah. Which is, which is like, I was like, yes, finally reverse. Cause I feel like you're like, boom, boom, boom. And I, like when we were in Springdale, I was like.  And I wasn't drinking and I'm like, Ryan over here, this is what you're going to say. Stand here. Do this.

I know she tells me what to do. I turn on my way with my work brain, you know? Yeah. I like it. Okay, wait. So if you did this, this would work. Okay. But I was listening to this podcast and these people were talking about whatever,  and it was like, they were acting like  everybody knew what they were talking about.

And I was like, oh, Sam would rip them apart.  And I was like, I like literally like got annoyed. And I'm like, I want to like. Message them and be like, Hey, , so we don't know the backstory, so let's act like we don't know if you're going to do a podcast. I was like, Oh my gosh, Sam is infiltrating my brain.

I love it though. I'm sorry. No, it's good. It's good because I'm like, Oh yeah, yeah, I get what Sam's saying. So no.  By the way, if you guys don't know,  Samantha Parker does social media management. I'll just do a little, I'll do a promo for you. This is a commercial. Yeah, I'm ready. She's legit. That's all you need to know.

Yeah. Legit, too legit to quit, too legit to  quit. Wait, too legit, too legit to, am I that, I'm that old? I don't know what you were doing. You were like, that was that, that was this thing. You would go, you go too legit,  too legit to quit. Okay. I'm old. How old are you? 46. You got some years on me.  Like six, seven.

Nobody would know. Seven.  Check out, I like just threw you under the bus there. Thank you. I feel much. I'm excited for my forties.  So my forties were a huge transition.  Is that when you left Mormon, Mormonism, got divorced? Hold on. What are you drinking now? Hmm.  So it's supposed to be like, this is from Los Munchies. 

I hope I'm saying that right.  But she actually makes horchata and she didn't, she forgot to do it. So she made this. It's like a strawberry. I don't know. It tastes like strawberry ice cream. Is it milk? Do you drink it out of this bendy straw? Bendy straw. Bend it. Bend it like Los Monchies.  It's like a, it's like a strawberry.

It's like a strawberry shake. Yeah, that's tastes like a strawberry with  I would say like a higher end Nesquik much higher end  But do you remember I was just trying to like get the flavor profile. No, my my mom was super healthy Like we would never have any Nesquik powder. I don't think I've ever had an actual metal tin, dude My I remember I'd go to my friend's house just to get white bread. 

Yeah, I used to put sprinkles on my white bread  Dang girl, my mom was unhinged. She wasn't watching me in the kitchen  That's just that's  preposterous. I would we would take off the crust and then you smash it together. Oh, yeah  Yeah, that was a bomb white bread, especially white bread from like the 90s.

Yeah, you can't  No, I don't think you can get anything like that anymore. No, well grandma's sycamore is supposed to be pretty good But I remember how to grandma's sycamore kind of like picked up speed I'm gonna say like all of a sudden everyone had it at their house, right? Yeah, it's we wonder Oh, this stuff is so good.

And I was like In my head at the time, but I was again, a kid, I was like, wow, this is like high end bread.  It's just your grandma's bread. I don't know. My brother in law loved it and they were in Texas. And so when I would go see him, I'd take him a loaf. Of Grandma Sycamore? Yeah. Oh. But I was like,  I don't know.

I bet they sell it in Texas now.  Now I buy Dave's killer bread.  That one, there's like a whole, he's got like a whole TED talk on his stuff, right? I don't know. Yeah, there's like a big backstory. I can't remember. I just like it because it has the one slice, because I count my macros, right? Right now I'm counting macros.

It's just been super, it's so complicated, but it's been really helpful for me and getting like a lot of the things I had going on in my body, like starting to feel good, you know,  but yeah, I'm like, so the one slice is like 70 calories and this is not healthy thinking at all, but,  but for where I'm at right now in my health journey, I'm like that the bread is perfect.

It's like.  It's got like the perfect macros for me. See, and I just try and get protein because, like the girls at work are doing 75 day hard. And I was like, maybe I should do it. And then I was like, no. Hey Ryan, I think it's toxic. You're a food influencer.  Good luck with it.  But I'm super consistent.

Like I know what I can eat, what I can't. And then I, I work out like every day almost. So at least five to six times a day, a week. So. I'd love to work out. It's my favorite thing. It's my therapy. And then also, okay. So since we're going down this road, let's talk about this. We're literally just trying fun things.

I think we're having a great experience and a great time. And I think that's a healthy relationship with food. Oh, heck yeah. Yeah, for sure. Do you feel like since you started doing St. George eats, you've had to kind of evaluate like your relationship with food? No, because I grew up in a, well, it's funny because my mom still doesn't go out to eat.

Like they just don't, they have some friends that will be like, okay, we're going to go out to eat. And so I think that's been good for my mom to like force her out. Like, come on, go eat. But she is super health conscious and she makes  amazing food with no recipe. So I've always, but I also lived, so I've always been exposed and she's not afraid to try.

Different recipes, different genres, whatever. So growing up, like we always had different stuff. We were not your typical Mormon Jell O family. Like, I don't know if we ever had Jell O in our house. It was so good. My grandma always made Jell O, but she was Mormon. Yeah. Well, there's one with raspberries and  Pretzels or something in it and I'll eat that but whipped cream So, are you telling me that you grew up in utah and you didn't get jello and did you get funeral potatoes? 

Yeah, no, we don't make those funeral potatoes are I mean, those are the bombs, so good, but my mom, we never made those, like, yeah, still it was like funeral potatoes and my grandpa passed away, but my, my parents, and there were funeral potatoes at his funeral. Well, I want funeral potato.  I want funeral potatoes at my funeral.

Have you ever made them?  Maybe. This is a Utah staple, you guys. So,  and it is not healthy, so plug your ears. I haven't made them probably since I was in my twenties. They're like, it's potatoes.  Scallop potatoes. Well, the way that I've always made them is I would either just buy frozen hash browns or I would make hash browns, right?

Oh, see, we would, we would cook them and then slice them so they're round. No, that's scalloped potatoes. These are, this is the ghetto ass funeral potatoes. Oh, mine are higher end. Okay. So  you get a bag of frozen hash browns. You get a can of cream of mushroom soup. Ah, that's what I want.  And a tub of sour cream. 

And you mix these all together in a casserole dish.  And then you top it with cheese. And then some Utahns will say that it must be also topped with plain corn flakes. But I don't do the corn flakes.  Yeah. I don't like corn. Oh. And then it is at least my grandma always was like, you just throw two sticks of butter in the pan.

Cause you're like. But I, I was like, one stick will do, but two is much better. So bacon and butter, baby. I'll never give you up. I love you. I  do love some butter. Sometimes I just crave butter and I'm like, I'll just have a piece of toast with butter. And I'm like, okay, craving over. I put butter in my coffee.

Yeah. You do bullet coffee. Yeah. Yeah. I've never done that. I mean, I should probably do higher quality butter, but you know,  single mom style, just do what you gotta do. So, okay. So back to our food quest here. Okay.  Yeah, I don't do funeral potatoes, but you know what? Okay. I lived in Utah when I was younger.

Then we moved to California. My parents are both from California. So my food influence is not Mormon food. Okay. Does that make sense? My like, we are very like cultured and like we eat Indian food and we eat Mexican food and we eat Asian food and Korean food. And like we had it all. So yeah, I think that might be why I love my mom and I'm sorry if she's listening to this, but my mom is not like a cultured cook.

In fact, I can't think of one thing where I'm like, I wish my mom would make that for me.  Oh, I, my boys, my, my son said, he's like,  I, I tell girls if they can't cook like my Nana, then I can't marry him. I was like, no, you don't. He's like, yeah, I told this girl that.  She has to cook like my Nana.  So my grandma can cook a few things that I'll be like, Oh, I love when my grandma would make, it was like french fries, cause she would fry them in oil on the stove.

And that's pretty good. Yeah. But like, now as an adult, I'm like, My grandma doesn't know how to cook anything.  Like, I was eating kale and she's like, Wow, you guys just have different tastes. And I'm like, it's kale. It's kale. Everybody eats kale. I love, I love,  like with the chip, kale chips.  I love those.

Kale chips? Yeah. My friend can make them and I don't know what she did, but she put magic on them and they're so good. It's so good. Okay, so, since we're talking about food here, I was like, what is this episode about? It's about local food and St. Georgie's. Yes, yes, so. So, kel, though, you just get a big bunch of kel and then you put it in a bowl and then you have to get quite a bit of olive oil on it.

And you have to, like, really, like, actually massage it with your hands. I don't know if I can massage mine. That might've been a problem. It's like you have to get it in the mood and make sure you get the stems, the stems and killer. Not. Yeah, it has to, I really have to get it in the mood. You have to like kind of, you know, snip it first, massage it, oil it.

And then the trader Joe's garlic salt. Oh gosh. Trader Joe's garlic salt. And then you just cook it in the oven for basically forever until shrivelly  old man balls and then you eat it. Salty. Well, that ruined the whole thing. I don't want to think about eating old man balls. I would imagine those are soggy and this is crispy. 

I'm going to move on. Speaking of balls, you got some balls in front of you right there. Okay.  This is a traditional Mexican candy, but I,  I should have recorded her.  So both of these are covered in Chamoy. Chamoy, okay. Is that right? But this is a I've never had Chamoy. She said This is like a Mexican I apologize too for not saying it properly.

I know. And Cece,  you know we love you girl. So, I wish she was here to tell us the right pronunciation.  So this is some I thought you had like vegetables. What is This is candy? No, this is candy. So this is a Mexican candy.  Yeah. And it's covered in, what did you say it is? 

I think, I swear it's like shmoy, but I could be totally off base here. Yeah. She, and she sells just that to cover. So I think, I don't know. Let's try it and see. Would you want me to Google what it is?  Oh,  I mean, I've seen this on Tik Tok. They're kind of chewy.  Mm. Mm. What's, what is it though? It's a candy. No, but like, it's a ball.

But like, do you know what the ball, what this is? Yeah, she told me, but I forgot.  Okay.  This is a traditional Mexican candy though. And then she covered it in chamoy.  Wow. I'm having like a It's like a tajin? 

I wonder if Tamoy is, the tajin is in Tamoy.  Wow. I should have researched this, but wow. I literally just saw this at the farmer's market. I've seen her like on Instagram  and I was like, Oh, that. So this is why I wanted to try her because  growing up, Ooh, it's burning the back of my throat.  Burnt up.  Growing up in LA. 

We had a lot of Hispanics in our  school. Actually, white people were pretty, the minority.  There were these girls and they would sell, they'd go down to Tijuana and they'd get the candy.  That it was like, like suckers but it's dipped in like the chili, like  this kind of sauce and you just,  I loved it. It's a weird flavor, but it's definitely a Mexican thing, but  I don't know, it's like weirdly addicting. But you don't know what,  it's chewy. It is chewy. I, and I kind of think it might have changed.

Like texture a little because,  because of the tamoy.  I swear it's spelled like shmoy to me. Like, I know I should have actually let's, let's see. I took a picture of the sign. What's the orange one. Okay. So those are mangoes. Oh, I love mangoes.  Are we going to love these mangoes?  Yes, we are going to love these.

So, she puts, she has like a bunch of different candies. And then she puts the, we're probably butchering this. She's probably going to be like, Ryan, you're never allowed to come to my booth again.  We're doing our best, okay? I know. We're just poor white girls. Okay, so this is a mango dried, I think they're, are they mango candies or dried mangoes?

Nah, they've got to be candies.  So they have peach rings too and it's covered in it.  I'm scared.  Do you like mangoes? Yeah. Oh, I love mangoes.  It's weird. They're like gummy.  So I think they're like peach rings, but they're mangoes. 

Oh yeah. Look, it is. It's like one of those peach rings,  like a gummy. I know a lot of people, this is not their thing,  but I'm weird. I like weird stuff like this. I don't not like it,   but I don't,  I think what it is, it's like something I've never had before. So I'm like trying to decide if I like it  and it's definitely, and I think maybe because Because I grew up with this kind of candy?

Yeah. From friends in high school? There's so many flavors going on. Mm hmm. For sure.

I'll come back for that.  I can't eat the whole thing. Did you eat the whole thing? Heck yeah.  I'll eat yours.  It's weird. It's a different flavor for sure.  Yeah, super weird. But again, I'm not saying that I don't not like it. Right. I just don't know if I'm that's okay. I'm going to clarify this right now, because I think it's like a big thing.

I am not a food critic. I'm not a food critic.  A lot of people are like, Oh, you go in and say whether you like stuff or not. No, I'll tell you if I like it,  but just because  somebody like I like this doesn't mean other people are going to like it. You know what I like about St. George Eats is it's not like, Oh, this place sucked.

Or I went to Applebee's and I had this horrible experience. I feel like you're just sharing really cool local businesses. And I feel like you're more  so like when I see new stuff opening, I'm usually see it on your account. Right. I'm like, Oh my gosh, there's a new place there. But so many of the businesses here in St.

George are local. They're not chains. Yeah  which is cool. I think that brings flavor to our town. Yeah. And I feel like your account is more of like a, Hey, this cool things here. Yeah. And you can go try it for yourself. Well, number one priority about this account  is supporting local and support. And I will still do franchises and chains. 

Excuse me. Well, franchises are locally owned, right? That's what I was just going to say. So there's still like people in our community that are running these. And so I'm all about that.  But I, some people are like, Oh, well.  You don't like this or you don't like that or whatever. And I'm, and to me, it's like, that's not my point.

Like some of these food critics eat some nasty stuff and they're like, it was like square that gross. The average person could care less, but there's a whole menu. So if just because you don't like one thing or the other, it doesn't mean that, or I don't, or I do like it doesn't mean that you're going to like it or you're not going to like it.

Does that make sense? Oh, absolutely. So I'm a foodie page and I support local, but I also throw in other fun stuff because people approach me with  products or whatever. And if they're like local people, like I want to share that. And if I think my followers will like it, I'll totally like, yeah, let's, let's do it.

And I'll try and be like, Hey, and we're going to go. Get a shake after. I like the content we've been doing together. That's honestly, it's just like, for me, it's for fun. You know?  Like we went and tried all sushi at like four different sushi places. And then we just did Springdale. We went to Springdale, which is outside of Zion national park.

And we filmed like, you know, a day of food there. And it's like, we asked like,  my followers, like, what was their favorite sushi roll? And then we went and got that sushi roll. And I was, some of them, I went like the hash brown, there was a hash brown sushi roll. And I was like, I would have never, I don't think I'd ever tried it.

It was good,  but I don't think I would have been like, Oh, I want a hash brown sushi roll. No, I would have probably just glazed right over it to be honest, which I guess that's what's cool about my account because then you can like, look at it and be like, Oh wow, that's interesting. I didn't know that they had that.

And then they can go in and try it. Yeah. Yeah. So. I love it. Okay. So we've tried  the special candies from Mexico. So then, and then we had the banana. We had a drink. So this is Los Munchies is the juice from Tostique. Yep. What do you got? You got corn here. Oh, so yeah, this is from Los Munchies and I'm, this is called Elote  and I, like sometimes people do this really well.

And then sometimes you're like, it's Mexican street corn. It's Mexican street corn. Yes. And I typically will go bananas for that stuff. I, which is was with my girlfriend who's Mexican, and we, I had it for the first time in which I never had this in California growing up. I don't know if this was invented yet,  but in hurricane we had it at corn or peach days.

Peach. And I was like, hurricane Utah. Hurricane Utah, peach taste. We had alote for the first time and I was  hooked. I know a lot of people are gonna be loud. That was really just say hurricane. No, I did not. It's hurricane and believe me. Yeah. I came from Memphis. Oh, I said hurricane and hurricane.  Wait, what did I say?

Hurricane did it. I said hurricane. Well, okay, so living in Memphis,  so did you grow up in California then? You lived?  So M Hold on, I fact check Ryan right now.  Let's do a fast one on one Ryan. Okay. So I was born in Utah park city, moved to Heber, and then we moved to LA when I was in high school, lived there, went to school in Idaho and the university of Utah, and then got hired on with the airlines.

I worked for Northwest airlines. So then I got based in Memphis, Tennessee. So yeah, I've been around and then I was based in Minneapolis too. So, but flying. When we were flying, you'd hear about hurricanes because we got bad turbulence. You knew when it was tornado season and hurricane season. And then when we moved to St.

George, Utah and it became hurricane, I was like, first of all, there is no ocean anywhere around here and there's no hurt. You might have a tornado, but no hurricane. But  do you know why they call it hurricane? Hurricane? I've been here for 21 years. Tell me. Cause it's always windy out there. Always. We'll call it Tornado. 

If we're done, just eat your corn.  I mean, does that make sense? Or call it like  Tasmanian Devil. I will have people occasionally comment like, Oh, I love your Utah accent. And I was like, what is it? And I think it's just because I say like mountain. Like I don't, I dropped a lot of my T's. Mountain. Yeah. And we go fishing.

Yeah. We do kind of have an accent. I try not to sound like a hick. My son came home and he's like, yeah.  And I was like, what? It's, yeah. No, you don't get a say. Yeah. Oh, smack, smack mic. I can't Why I say it all the time. I'm like, what are you doing, bruh?  Because you just embrace it. My kids were like, every da duh, bru,  bru. 

I'm not your bra. I'm not your bro. I'm your mom. Anyways. Okay. Sorry. I would, I'm gonna step off my little box and eat my latte. Dude, that looks stunning.   Oh, it's,  oh my God. It just went everywhere.  It's literally in your crotch. Oh no! You got white stuff in your crotch.  Your couch! Don't worry about the couch.

See, it rubs right off. How's my face look? Oh!   Want a kiss? Happy Valentine's Day, boy.  Pass the cork, I wanna try. Holy cow, that's juicy. I, yeah. We should have brought napkins. How was the flavor?  Delish. Where did you bite it? I don't wanna, there. I don't know. I don't wanna bite it where you bit it.  

That's good, huh? So good. Do you know what? And it's cold, and it's still that good. Do you know what they put on it?  Mayonnaise, cheese, more cheese. Her special sauce and butter.  Dude, I want another bite. 

I bet if this was warm, like, it would be frickin to die for. Dude, I would just eat the whole thing cold. That's insane. Crap, I need that thing. Yeah, I was like, so 

That is some juicy corn.   It's in your hair.  It's like I see it.  It's like everywhere. How did you not get it everywhere? I did a full mouth experience.

I match your couch. Holy cow, that has a lot on my face. Okay, so what have we not tried yet? Okay, then it looks like you also picked up some freeze dried peach rings. Have you had these before? I don't love the concept of the freeze dried food,  but I had freeze dried caramel M& Ms once and they were pretty good.

Okay, do you love a bit of honey? Yeah, I do actually. I love a bit of honey. Okay, let's bust it open.  Is this someone local too? This is somebody local. It's Nessie,   Sweet and Savory.  These look like giant Froot Loops. I know, they do, huh? Those are peach rings. But my ex mother in law bought some for my kids and they brought them home and I was like, Oh, I'm awesome. 

So I never quite, I don't really get it, but I've never, I don't need, I, okay. But I'm weird. Like I love, like to me, half of the time when I'm eating things, the texture is definitely part of the experience and I love weird textures. So like, I love mochi. Oh, have you had mochi? Yeah.  And there's this, I don't like boba either.

See, I love boba. Yeah, that's what I was thinking. I bet you love boba.  I probably have corn in my teeth.  My hair is so sticky. I know, there's no hope. I look like Reba right now. It's a good look though. Thanks. Here, you want to try a bit of? Yeah. So it's a freeze dried bit of honey. Yeah. These are like my all time favorite candies.

So. But you like them freeze dried? Well, I think they're fun. I'm smelling it. I eat, which is really funny because I think this is a new concept, but this is an astronaut food. Yeah.  Yeah. 

There it is. Woomp, there it is. Yeah, how do you like that? The bit of honey? Bit of honey. I'm actually obsessed.  I think we should go to space now and be astronauts because if we can eat food like this all the time.  But I really doubt they're like, oh, we sent you guys freeze dried peach rings and bit of honey.

No, they only, they only sell that stuff in the souvenir store where the kids bake you. Yeah. I can't, I can't, I have to have this.  That's really cool though.  Yeah. Do you like peach rings?  Yeah.  Not that I would like purchase them ever though. Oh, I do. Hardcore. No, I've seen the freeze dried. Okay. It seems like it's been like everywhere for the last couple of years.

Yeah. And I've just been like, that's so weird. Yeah. I haven't even given it a shot. Now you have to. Cause I'm forcing you.  These are so huge. it literally looks like a giant Froot Loop.   So they're,  That sound. Weird. Is it good? The texture is like a giant Froot Loop, but then it tastes like a peach ring.  I like it.

It's like where that rips the crap out of the top of your mouth. Yeah. I do like this bit of honey better. I like the bit of honey better too. Yeah. But that's, it's just fun. Okay. That's fun. But you could just like set it in your mouth and like just let it dissolve too. Do you know what I mean? Instead of have like a fruit loop, like you're going to have to, you're going to have to bite it, but this could just dissolve.

So what do you think has been your favorite thing about doing St. George eats? , meeting people, meeting people. Yeah. Yeah. I think it's fun to like, like I love food of course. And it's always fun to like experience that, but  the stories behind people's like why they do, why they're doing what they're doing is really cool.

And just the connections and it's almost hard because.  I become attached to people, like certain restaurants and stuff and people I'm like, Oh, you're freaking amazing. And I want to come and support you more. But I'm like, but I still have a list of 200 other restaurants I got to hit. So, but I, I love  if you haven't noticed, I'm kind of an extrovert.

I just thrive like on interaction like that. So for me, it's like heaven. I love it. I love it. That's really cool. Yeah. Even doing what I do, I'm in regards to like food, like restaurants, right. It's not just a place to go eat. I'm like, there's so much more going on here is what I've learned. Like, even if I look at my client's social district, where they put the bar in the back of their store, which is so cool, it's so like bootleg. 

I think they need a door with a secret knock. I know it's like, yeah,  but even just , obviously I've spent a lot of time with them and just hearing like why they wanted to build something like that and then like their whole concept behind it. And even, you know, they're keeping their plates really small and shareable because they want it just to be a place where you would come and socialize and share and eat and hang out.

Do you want to try the candy?  You got to try it. Yeah. Okay, Caden is over here to try. We got all sorts of candy. The candy. Which one do you want to try? You want to try a bit of honey? Do you like a bit of honey?  You got to try one of these though. Yeah. This Mexican candy, Caden. Have you ever had any  of this elote?

No, not elote. Dang it. I forgot.  We don't know what it's called.  What do you think of the honey? It's a staple. Are those cherries? No, it's like a gum. It's like, um, chewy. I don't know what they are.  I don't know. That might be a weird mixture, both of those together, but give it a go.  It's chewy. If you don't like it, you can spit it out.

You're just going to take a bite?  Are these braces approved?  Probably not. Oh, it's so bad.  You don't like it? Here, here, here. It's so bad. Do you want to sit? I'm just going to make him swallow it. That's  so bad.  . No, no, don't put it back. Put it in your napkin.  It's so bad. Put it in your napkin. You can. Okay.

Then we will make you try the mango Mexican pancake. Wait, what did you have so bad? Well, I'm not sure if it's like a Mexican, it's some sort of Mexican treat. Yeah, I've seen people making out, so I talk, yeah.  Here. Eat a bad, eat a Petri. Take a bite of that.  What do you think of the petring? That's not that good either.

What do you, do you like the bit of honey though?  It's cool.  What would you rate that one?  One through ten, bit of honey, freeze dried. 

It's just a, it's a fun, it's fun, like, to fill. What about, you wanna try the banana bread?  Try the banana bread. Okay, here, open your mouth. Are you a picky eater? Well, he's twelve, so,  aren't they all like a little? Yeah.  Is that good? You're not hating. I'm not hating. I'm just saying when you're younger, that's actually really good.

That's really good, yeah. You can't go wrong with those. I think it's because it's like, it's Kate's banana bread. Yeah. Well, yeah, that's why. Because it's Kate's. It's good, huh?  I have  let's see what else do we have. Do you want to try the corn?  No.  Do you want to try this strawberry drink? Do you want to try this?

You might like that. It's like horchata.

That's good. That's good? We got a winner, folks. We got two winners. Winner, winner, chicken dinner. You can have the rest of that if you want it. There's like,  I think this is my dog's hair in it.

See the thing about that corn? Yeah? It doesn't look very appetizing. It tastes really good. Oh, it tastes really good. Do you want to try? No. Okay. Okay, do you have a question for Ryan?   No. Yeah, I'm not very cool. I do have another 12 year old though, so.  I'm actually turning 13 in a month.   You're so old that will be That means you're a teenager, officially.

And the wind is blowing. But we're still Thanks for trying.  I appreciate you being our guinea pig. 

I love 12 year olds.  All right, Ryan. So St. George eats. Thank you for sitting on my couch with me today and for bringing all this food from the farmer's market. Wait, we still have salsa. Oh, we do have salsa. I didn't get chips though. I was going to get chips. Well, okay. We'll have to try it. I don't have any chips.

Well, Nico's I, did I tell that story? I did tell that story. Yeah. So that's Nico's. Salsa. And then also at the farmer's market, there was, Oh yeah. I've got tons of red acre. Yeah. And I got bread, which is not your thing.  Actually I've had her bread.  But I, cause she said like people that are gluten intolerant can usually handle a bread.

So I tried it and then I had an outbreak, but I don't know if it was her or something else. Like I've, yeah, occasionally I eat something and I'm like, yeah, sourdough  is a little less, you know, but I think you're, I would say you're in the severe category of gluten allergies. Well, and I'm not even as an allergy.

Yeah. It's definitely, it affects me for sure, but yeah, but hers is really good stuff.  Yeah. Is that, oh, and then we did the Red Acres. We got produce. Yeah. Which is like, you know, which is nice because it's winter. You got beets? I got carrots and lettuce. Yeah, those carrots look good. I'm ready to throw down my winter, or not my winter.

My root vegetables Oh. Are like, you're gonna garden. Do you have a garden? Yeah, I have a huge garden.  I'm not very, I'm just trying to keep my plants in my house. Then I have my chickens and then we have plums, we have grape vines. Our grapes were so good this year.  Oh, or raspberries will come up. No blackberries.

We have blackberries Because for jameson nice you get a lot blackberries. Then we have apples pears peaches   we have artichokes in the front yard It's the Samantha farm. It is. We have a mutual friend, Trish. Yeah. She was over here one day and I was like, here, let me just get you a bag. And we're walking around the yard and I'm just like filling up this bag.

And she's like, I felt like I was on some magical Martha Stewart experience. And then all of a sudden I was like, Oh, care about the chickens have eggs. And I handed her two eggs. So she's like walking around with these eggs. Oh my gosh, that is awesome. We had, we had chickens for a little bit, but where I live, it's super windy.

And it got kind of crazy.  Three of them died of heat stroke.  And then so first minor in a really good spot. So they didn't get super hot this summer. See, I live on a cliff. So it's like, there's nothing to know. They're in the shade all day. I didn't even have trees are better chicken coop literally blew out of our yard.

But I don't know why. I would just have this feeling to bring my chickens in. So they were in the garage. We'd bring them in all the time. There are pets. I sit on her shoulder like a parrot. I want to get a duck and I'm trying to figure this out. So I have a, my daughter wants a duck so bad plans to. Span my chicken area.

Yeah. And in fact, I actually got a bistro set 'cause I thought it'd be fun to like sit over there and like you can have a glass of wine and like just, oh, how fun. Yeah. It's vibey on the side of my house. Yeah. It's like I have all these areas in my house, it where you can hang out. I've only seen it in the dark actually though.

Yeah. And I think that's why you're like, how do you have all this? Yeah. Because when I saw today I was like, oh wow. She, I mean, it's winter, she tries to, it's not only let me come over when the neighbors can't see me coming in her house. It's, it's my neighbor. No,  I was like, I don't know what people are probably like, why is she only there? 

But I want to expand my chick. So instead of just a coop, we'll have a chicken area. But I was like, dude, we could get a quack, quack, and I'm saying quack, quack, because you know, my cute nephew,  he's obsessed with quack, quack. So they're his favorite things ever. And so I'm like, dude, I could get a quack, quack.

And I think the only difference between what they would need versus what the chickens need is just like a little pond. Right. So I was like, I could get a little  kiddie pool, like a little body of water for it. Yeah. Yeah. That would be easy. And I'd have a duck. Can you eat the duck eggs? I guess you could.

I don't know if it would even lay eggs.  Yeah, I saw a TikTok today where this lady had a goose,  and it hadn't laid any eggs. And then she like got it a pond and it was super excited and happy and it like laid its first egg. Wow. But it was huge. She had it next to her chicken eggs. It was huge. But I don't want, like, I don't, yeah.

I'm good with just my chicken eggs. Well, we didn't even realize the chicks that we got were miniature. Chickens. Oh. And  but my chickens aren't very big. Yeah, well I didn't even know that ours, I thought they were regular size. My neighbor has some sort of like. Designer, colonial looking chickens.

That's, yeah. They come in all sorts of craziness. I'm like, what are those regal beasts?  Mine? Oh, that's, oh, I thought that's what their name was. I'm like, that's kind of a cool name. Mine looked like,   we named ours.  Snookie is our little brown one, and it has feathers on its feet and it looks like a snookie.

It's short and little and like rain jy, shore, baby . And then we named the other one.  Cluck Keisha. I had to think about it. I was like, what is it? Cluck Keisha.  Ours was Chica. Cause nobody could think of the name of the rest of them.  Oh, Chica lived in our garage for like a good nine months. Oh,  I mean, they seem like they're fine.

I wish they had more space. So that's why I want to expand for them.  We have a red light that comes on at night and the other night, though, we were watching, I was just looking out there right out the window cause I can see him out my office window. And there was this little cute mouse and it was perched under the red light.

And it was just like, you could tell it was just like basking in the heat.  Did they, did they go after, I heard they're like vicious with mice. I, yeah, but I mean, so the lights below and they were uproosting for the night above. So I don't think they knew it was there. Smart mouse. I wasn't even bad. I was like, that's a cute little mouse.

Oh, he's like, I need, I need more.  So yeah. Okay. But thank you so much for coming over and sitting on my couch and trying all this food and screw up your macros.  It did, but  that's the thing that was, it's okay. Do you know what I mean? We're okay with that. It's not that big of a deal. No, we're right back on schedule.

Yeah. So thank you so much. This was amazing. And.  You guys got to check us out on Instagram though, because we've been posting super fun videos, longer vlog styles, which I love watching. They're so fun. Yeah, you can watch us in Springdale and you can watch us getting sushi and I'm sure we'll do something else.

Oh, heck yeah. Like I've already got, well, we've already talked. We're going to do some more adventures for sure. And Ryan's account, if you want to follow, especially if you're local to St. George, Utah, definitely follow. It's stgeats. com. So S T G underscore eats. Yeah. So S T G underscore eats. Yeah. And thank you for being on the podcast today.

Thanks for having me. This is fun. End scene. Boom.