From Idea to Staple: How The STIL Became a Boise Favorite

This week on Nobody Knowz, we’re sitting down with the founders of The STIL—Kasey Allen and Dan Sell. What started as a simple question turned into one of Boise’s most loved spots. We talk about taking the leap, building something people connect to, and what it really looks like behind the scenes.

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Welcome to the Nobody Knows podcast with Callie Zamzow. Join us for conversations with local changemakers and hear the stories that don't always get told. It'll be honest, messy and beautiful. Touching and humorous. Slow down for a glass and pull up a chair. This is the Nobody Knows podcast. Welcome to Nobody Knows. I'm your host, Callie Zamzow, going to jump right in to the tip of the week. Oh, Jody, I said it right. Tip of the week, So we're nearing the we're kind of sunsetting season one here and I'm I'm just now beginning to do things right. I'm proud of you. It's just like a journey for you. I think you've done a really, really nice job. Thank you. There's a lot of behind the scenes things that I've gotten better at that nobody will know because it was all behind the scenes. It's the nobody knows on nobody Knows. Bam! Nobody wants to know about that and nobody wants to know. That's right. That's exactly right. So okay, so the tip of the week has to do with grandma Z's dog food. And this was a brand that was the brainchild of my dad. And he came up with it because he noticed that there was a very like just this large gap between, you know, and I don't mean to disparage, but grocery store brands and then and then going all the way to the other side of the table, which is making all of your food from scratch for your dog. There is absolutely some really good foods that you can buy in a bag. And one of them is grandma's dog food, and it was formulated for Zamzows. It can only be purchased at Zamzows for we like to say it's for our customers. There are three different formulas. There's Idaho trout and potato, which is the most popular. It's the most hypoallergenic, and there's also a chicken and vegetable formula and lamb and vegetable. So depending upon what sort of protein protein in the your animal needs, that will be the the choice that you make there. And it's very balanced. It's good for every day, you know, in all stages of life. And it's it's an incredibly big seller. And people who get on it love it. And they talk about all the fun things, like the fact that the poop doesn't smell as bad. We talked about that earlier today. There's less cleanup because it's more digestible. So there's going to be, you know, and particularly less of those fun ones that are not easy to pick up. I'm just going to say it that way. That's as clean as I can get. There's no delicate way to know. There's no delicately saying that people that are dog owners know. Yes. This is this is exactly true. I was in the store the other day, and there was a guy in there who was talking about his. It was a Great Dane who was having ear troubles. And he has also added the we have a fermented product, and so he has added a fermented product in there, which helps like get the gut in order. And anyway, together he's been able to along with grandma Z’s. He's been able to clear those ears up. And then he had to go out of town and and the dog sitter was feeding something different. And when he got back, the ear gunk was back. And then he put the dog back on and it went away. So he's like, it's clear as day. It was my own little accidental experiment. So anyway, lots of lots of good reviews. Here's the good news, Jody. I'm ready. Let me get to the edge of my seat. Okay, we are currently having a sale that's called Wags to Whiskers, and it is there discounts on everything for dogs and cats and and so these these dog foods if you want to try them they're on sale right now through the 15th of June 2026, in case you're listening in the future. And so grandma Z's dog food, large bags are $8 off. Oh, wow. Yes. Is there a limit? Can I stock up? I think you can stock up. Yeah, yeah. And people do. Yeah. Yeah. So you can do that. There's it's $5 off of the 10 pound size and then $3 off of small grandma Z's dog and cat foods. So and so I'm going to throw cats in here too because they're also included. They're the whiskers of the wags and whiskers national brands. If you're have a national brand we also have discounts on those as well. And pet supplies are 25% off. I think there are some exclusions, but for the most part, if you want to get something for your pet, this is a great time to do it. So it's all there. There you go. There's your tip of the week. Come on in. Come see us before the 15th and we'll save you some money. Now we're going to switch to human food. And I want to tell you a story on. And I have to read this because I didn't remember it from my memory. But this is a true story. On July 16th, 2017, my daughter and husband and I were downtown just kind of kicking around, and we were where the area that I used to call the well, everybody used to call the eighth Street Marketplace. Now it's called something else. Bodo, I want to say. But anyway, we're kicking around down there, and there was this commotion going on. There were some people playing cornhole on the sidewalk, and there was a lot of people, and we're like, what is going on? And we realized it was a new ice cream shop, and we were like, well, let's go in because we are big ice cream fans. And so we did. We went inside. It was such a fun little shop and we began to like, lean into like, what is, you know, what's the difference here with this, this place, it was called this. The still. Still. Yes, yes. Yeah. Okay. Got to say that correctly, since we're featuring it today, I just noticed this still. And anyway, they have like some, like alcohol infused ice cream, which is interesting. And they have and they also have like dairy free options and they have gluten free options and I think even vegan. We'll get into this. Anyway, long story short is that we were there that day. And now when I go there. I'm super bummed because there's like a thing where everybody who was there signed something and we didn't sign, but we were there. I'm telling you, we were there. So every time I go there, I'm like, well, we should be up there because we supported it. On day one, I now it's time to introduce my I've got two guests and so Kasey Allen and Dan Sell. Welcome into the studio. You are the owners of the still. Yes. And other things. We'll get to that too. But welcome. Welcome to the studio. Thanks. Thanks for having me to be here. Yeah. So that was a fun day. It was. It seemed like you had a lot of family and whatnot that were there, and it was a crazy day. Yeah. I mean, it was packed and there was like, like a whole, like, area was just really there were so many people and they were so excited about it. A great turnout. We can pull that sign off the wall if you want to sign it retroactively. So great. No one has to know. We were I was like, no bad drawings ended up on that. Yeah, that is miraculous. Usually something ends up on there, no doubt. So that was the first location, right. Was that like your very first foray into all this? In case people don't know what still stands for, do you want to share that? Sure. It's an acronym for The Sweetest Things in Life. I love that, and I love your merch too, by the way. Just noticing your merch you're wearing. But every time we're in there, I'm like, oh, what merch do they have? It's kind of fun. Okay, so let's I guess before we get going too far, I like each of you to kind of introduce yourself, and then maybe we'll tell the origin story of how this came about. So which one would like to go first? Like what information would you like in the air? Well, I was born on a cold

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12 a.m. in Shaker Heights. Yeah. Whatever's pertinent. What? What do you feel like sharing? I am now a ten year Idahoans. So. Originally from Cleveland, Ohio. Oh, wow. Where the ice cream kind of idea percolated from? Kind of grew up on that kind of nice homegrown ice cream place called Honey Hut. We go every Sunday. We moved here there. There was wasn't any. So that's kind of how that idea came about. So yeah, I don't I guess I wasn't like a lifetime entrepreneur. It's kind of. I always wanted to be one, but decided to wait until I was, you know, 40 years old to try it. So, yeah, luckily, I met . We're here and we're we're while we're 14 years apart, we're very much the same person. So pretty easy. Yeah. Nice. What did you do before? What didn't I do before? So, I started in real estate. Let's see. I did real estate, airport consulting, real estate again. Investment banking, corporate finance, web development. I've had a variety of jobs. Wow. Yeah. And kind of. That's that's probably its own interesting story about how. Yeah. And woven to the other. I've been I've lost my job either via firing layoffs or hybrids five times. So that's. Yeah I should I should note I was an entrepreneur a long time before that. Right. You kind of took the hint. Maybe on the third one something was happening on the shoulder. Sometimes we don't listen when we're younger, like we we get tapped on the shoulder, but we're too busy and it seems annoying to think about anything else. That's right. How about you? Yeah, I'm , I. I'm actually born and raised in Boise, and I got bit with the entrepreneurial bug when I was in college and, you know, just met Tess, who also works here at 116 West. But she worked at ballyhoo right out of college and then was at HP for a short time, met Dan and we originally with Dan's background sort of in web development and stuff. We were actually going to build go kind of software in the app space. And so we had an idea actually for a golf app or like a golf product, because I grew up playing golf and, and had this kind of idea. And so we were in the throes of starting that. And then Dan, who has three kids and like you said, we're 14 years apart. So I was a bright eyed, bushy tailed, 25 year old or something. And he just kind of asked, like, where's the where's the ice cream in this town? You know, he had they had just moved to Boise about a year prior to when we met. And we met playing slow pitch softball. And he was like, hey, you know, where do I take my kids if we go downtown and eat dinner? You know, like there was, I think, a Ben and Jerry's, I don't know. Yeah, there's a Ben and Jerry's on, like 10th Street. Yeah. And that was about it, you know? And so he was he was like, you guys don't have, like, a local ice cream spot, like where, where do we go after dinner? And so that was sort of the, the starting point for us to say maybe we should maybe we should do that. And so being a born and raised Boise and I think sometimes you don't, you don't even have an awareness of what doesn't exist in your town. Right. Like it's just what surrounds you as what surrounds you. And so I had never really even thought about a local ice cream spot necessarily. And so then Dan started explaining, you know, Honey Hut that he grew up on his wife's from Louisville, and they had what was in Louisville was that the what have they have a couple. But they had I can't remember if it wasn't Louisville Cream. It was something else. You can't remember what they had anyway. And then they lived in Columbus and they Jeni's is a you know, you can now get Jeni's in the grocery store and they're all over the country. But they they were in Columbus kind of when Jeni's was coming up. And so when they came to Boise, they're like, where's the local ice cream spot here? And so kind of seeing that gap in the market, we were like, hey, maybe we could do that. So we pivoted away from software and, you know, tech stuff and figured out how to start an ice cream brand. So you guys so you meet and then you was like pretty quickly you're like, we've got we've got something here where we could create something. You just didn't know what it was going to be yet. And is that kind of how it was or did you like, you were friends and you were just kind of just kept like, hey, you know, be kind of cool. Yeah, we ought to do this. The way I remember it, you're asking us to go ten years back in time here. But the way I remember it is, you know, we met playing slow pitch softball. So when Dan had moved here, he knew my brother in law and my brother in law kind of managed a slow pitch team and invited Dan onto the team. And I played shortstop, Dan played third base, and we just through talking on the left side of the infield, realized that we both kind of had this entrepreneurial desire. You know, we just liked entrepreneurship, we liked business. And so we just started kicking ideas around. And then I think we also have very complimentary skill sets. You know, Dan comes from a background in kind of that finance side. He's a wizard with spreadsheets, you know, has that that that sense of the finance and accounting side and has been like the operations side of different businesses. And I came from more of like a marketing and branding perspective. So we just kind of had that complementary skill set to where like we got along well together. We worked well together, our skill sets aligned, and we both wanted to do something. And so, I don't know, we were just like, let's let it rip. Yeah. So okay, so take me, take me to the moment when you began to realize, okay, we think we've got an idea here. It's an ice cream shop. Like, how did that like when you were like, okay, we're going to create this. Tell me about that. Oh, that was rather what it was like an hour, honestly. So we were we had met at beer 30, which is now barrio. Barrio is inbound. Oh yeah. Right. And we were actually meeting to discuss caddy, which was the app we were working on at golf. Relevant app. Kind of. taught golf lessons and every time he came back be like, I don't remember a thing. I taught this last person so we could build an app for that. So if anyone out there wants to build that app, go ahead and build it because it still doesn't exist. But we I can't remember how we we got we had the ice cream discussion, kind of like that was just a casual one off thing. And then we kind of were tossing the idea back and forth, and we were in front of the bartender and she gave us our beers, and she kind of overheard, and she's like, if you build that place, I'm so going there. And we just kind of like laughed. You laugh uncomfortably. And then we went back and we kept kind of discussing that. And that evening I went home and I bought an ice cream maker off of Amazon just to be like, how hard is it to make ice cream? Because we're going to we decide that evening. We're kind of kind of move forward on it. And I found out, you know, if ice cream is one of those things, if it tastes good before goes in the machine, it's going to taste good coming out, because all it is is, you know, frozen version of that is a blended drink, right? Yeah. And I mean, ten months later, we opened the still door. So it was kind of funny. I told my buddy, my one buddy, he was he, he owns a or owned. He's since divested of a series of hot chicken restaurants in Columbus, Ohio. He was like, Dan, you got to get a cart and you try the cart. And and if that works, you do this. And I'm like, Joe, I am 40 years old. I had I can I can like either a cart down in downtown Boise's a 40 year old. I have my MBA, damn it. Like I can't like, right. I'm not going to be doing that. So we just jump feet first into the thing. And yeah, so it could have been just a regular ice cream shop. Like you could just like knock off, you know, Baskin Robbins or whatever. You did not do that. Yeah. Why? Yeah. I mean thank you. Yeah. I mean yeah. Exactly. I was going to say, but mostly just ignorance. I think we're just doing you know, I think I've said this before, but I think, you know, sometimes people come at a business from like a passion that they have. You know, I grew up making cookies with my grandma or something, and I've always wanted to have a cake business or something like, you know, it's something that they have a passion for that they've been doing since they were a kid. And then they want to try to figure out how to build a business around it. We kind of came at it from the other angle, where we didn't really know anything about ice cream, or really the food industry or brick and mortar retail businesses. But we we kind of had that like business acumen. We sort of had a good sense of business. So it was more like we we knew business, we wanted to be entrepreneurs. And then we sort of found what we were going to create that around. And in a lot of ways, I think that was benefit, you know, kind of a happy accident, right? Like a Bob Ross happy accident where we didn't we didn't know what we didn't know. And so to us, you know, Dan buys this ice cream maker off Amazon. It was like a Cuisinart countertop ice cream maker I think I've got that. Yeah. And we just started messing and we just started kind of messing around in his kitchen. And it was like to us the, the obvious thing to us was like, if we're going to make a peanut butter ice cream, we're going to use real peanut butter. If we're going to make a coffee ice cream, we're going to use real coffee. If we're going to do a mint flavor, let's get mint leaves and like cold, steep the cream. And you know, so kind of curating that menu to us, it was just really obvious that let's just whatever we're trying to make, let's use those ingredients. And I think we found out after the fact that that's not necessarily how people do it in the ice cream world. It's more about like flavorings and and like paste and like these kind of gross inputs that obviously drive the cost down a lot in terms of how much you're putting into it. But I think make an inferior product. So it was almost like like I distinctly remember. So we went to this as we were coming up with this idea, we went to the Nick ruts, the National Ice Cream Retailers Association. We went to their annual convention in Reno, Nevada. So if you've ever had Carl take Reno, that's that. That flavor, our Idaho bourbon flavor is a callback to our trip down to Reno. I love that, yeah, and I want $1,000 at the craft state. Yeah, it was really. It was a good time for the crowd. It was great. I think I rolled for like, 40 minutes. I was drunk at the time, so it might have not been 40 minutes, but like three minutes. Well, it was actually eight hours. And so we met all these like, you know, ice cream shop owners or company owners at this conference. And it was one of those moments where it's like, you meet someone who's doing something and you're like, oh, you're just a regular person. You know, like, if you can figure this out, we can figure this out. And one of the people that we met there, probably a year or so after we opened, came to the downtown store, the original location and ordered it was our cookie butter. So it's like we can get away. It's like a, like a Biscoff cookie butter ice cream. And she orders it and she tries it and she like, comes. She's like, how did you guys make this flavor? She's like asking me how we made it. And I'm like, oh, we just took the cookies and like, blended it up into the ice cream base and then, you know, made an ice cream from it. And she was like, she just gave me this look. Like what? Like, are you? And I was like, oh, I guess this is not how people do this. Like to us, that was like the most obvious thing. But she's thinking like, where did you source this flavoring from, you know, how did you how did you do this? And to us was just like, oh, we just took the cookies and put it in the ice cream. Like, I don't know, like that seemed really obvious, but that was kind of an interesting like moment. And then I think we just wanted to offer, you know, unique flavors and a unique experience like the alcohol and few stuff and the dairy free stuff. Just try to, you know, create sort of something that is unique but accessible to people and that doesn't necessarily exist. So, added the beer and wine stuff to it as well. Kind of. That idea was originally just a winterize. The business, more than anything, was like, well, maybe we can kind of do beer and wine. Maybe. I think our original thought was that people would eat ice cream during like the warm summer months, and then maybe in the winter months we'd be more of like a beer and wine, like, you know, destination. And then that's not necessarily how it panned out. It became much more of an incorporated thing. But yeah, I think when you're just building something from scratch, you throw a bunch of ideas at the wall and kind of see what what people grab on to. Yeah, you know, what it's created is that you have certain flavors that you can't get anywhere else. And then people I'm talking about me crave certain things. So like, I can tell you that sincerely. Deja vu. There are days that I'm like, I need deja vu. Like I need it now and you can't get it anywhere else like that. And my daughter's the same way. That flavor is just like, that's so funny. That was an accidental invention by was it? Yeah. Yeah. That was less you. Well, you know what's funny is you one or the other. Yeah. Deja vu is like, probably our most polarizing flavor. Really. It's it's like, I would say 60% of people have your reaction, and they're like, this is my favorite thing that I've ever had as an ice cream. And about 40% of people are like, nah, I wouldn't eat that. And I actually fall in the 40%, really to where I don't think it's bad. I mean, it's ice cream. I don't think it's bad, but it's not something I would personally ever order or get. But yeah, it was just a it was a flavor just made out of necessity. In our early days, I think we were just like our original opening. We had like what? Like maybe 12 flavors. Now we do 24 at a time. And I think we were down, you know, we were just getting those early days. We were getting hammered every day, I think. And I just wanted to get like a we had like a, it was like a vinaigrette or like some weird flavor in there wasn't selling. And they were like, we got to get something else in there. We pulled that one. And then put that one together. Yeah, it's it's phenomenal. I really like it. So here's the funny thing. So my husband's in the 40% okay. He hasn't he hasn't dislike it. But he and I always share we we get one with four flavors. And so they jam it all in there. And and then he always asked for that to be on top so that I can eat that off. And then we can share the rest of it. You just grab it with your hand. Yeah. He's like, get it, get that like I don't. And and then I'm like, do you want somebody who's like, no, no, I'm good. I don't need any of that flavor just for our listeners. So that let me see if I can get it right. Right. It's almond Cream, which is, I think the part that I'm addicted to Oreos. Who doesn't like Oreos and waffle cone? It's a pretty simple little combo. Yeah, but if you are an almond person that likes, like that almond essence, it's got like an amaretto kind of, you know what I mean? Yeah, it's kind of got that amaretto flavor. I feel like all ice cream should have that flavor in it. It's so good. It's pretty good. Yeah, it's really good. Then there are other ones here. So this is. Would you like to hear what our order is every time? Sure. So we get a we share a bowl. Deja vu. Licking the spoon. Which is brownie batter right. Yep. That's my mouth is literally watering after school special. So that's like peanut butter and no baked cookies. Is that. Yeah. Okay. And then cookies with grandma, which is just chocolate chip cookie dough. But it's like to the next level. Coconut. Is that what it is? Oh I knew there was something else going on there for OG. Those are. Yeah. Those are flagship flavors, you guys never. You never go after any of the like season. Are you guys like this is what we get and we just stick. Oh we try every time we're there. Can we try this one and then. Yeah, you're you're one of those. Yeah. People like we always find I'll take chocolate after they try 12 flavors. We know what we want. But every once, well, every once in a while there'll be something they're like, oh, okay. We're like, which one are we going to switch out? And then sometimes we'll be like, we'll get this, and then we'll get a sidecar of whichever the new thing is. Sidecar. Yeah, yeah. So good. So I mean fun flavors and very interesting flavors and and so that's got to be part of the fun. Now, are you still inventing them or are you still coming up like, do you have you wake up in the middle of the night with a I've got the idea here, I think this this month I think we have like three new flavors, which is really. Yeah, we felt things got a little stale. I mean, we have 60 plus right in the kennel that we can pull out and be like, here, let's throw this one in. But you know, you want to stay fresh and give the people something new to try. So we have a cool mango one coming out that is just it's delightful. I mean, it's just it's just mango flavored ice cream, but it's very it reminds me of more like traditional Italian gelato. It's like very smooth. Just mango. It's phenomenal. Oh, good. Oh, I was gonna say part of that too, is we have a really a great production team right now. And so they're always coming up with ideas. And so part of it is, you know, you we do have so many people who are like, win is, you know, everyone has their favorite flavor. So when is this flavor coming back. Like that's my favorite. And I you know, and so you try to rotate in those high demand flavors as frequently as you can. But like Dan said, I mean, we probably have we've probably made 200 flavors of ice cream, and we probably have about 60 to 70 that are like a consistent, you know, rotate them in. Some of them were one, one and dones, you know, they just didn't stay. They weren't popular enough to continue to bring them back. But then we also want to give that production team enough, you know, freedom to kind of continue to be creative and invent new ideas. You know, they constantly are coming to us like, hey, I had an idea for this flavor and let's do it. You know who came up with the ice cream taco? That's this guy over here. Okay. Bless you. That's why they're called Steely Dan's. Oh, I couldn't even pick up on that. I just saw somebody. I think somebody had won. I was like, what is that? Because it's like, kind of like the old Chaco Tacos, right? Right. That had been discontinued. And I'm like, man, we can we can make those. So it's really except for so much better. Like, much like the still was stolen idea for my childhood, right? It's just like. But yeah, it's a those are delicious. They are. And they're. And you do them better than the sorry chaco taco people, but because the little shell stays like it stays firm and. Oh, it's been a process to get that to the ladies in the back of have absolutely perfected it. I just was the idea person. They are production team. Actually they they were the one that ran with it and. Yeah. Is there a production at the low location? Okay. I wondered about that because it seems like there's a whole back area and I'm like, oh, so I was going to say, are you crammed back there? Yeah. So so you produce there and then you distribute out. Okay. Nozawa, who's been with us since week three, I think she she came to us most recently, was like, no more stores until we get a new kitchen. We're like, okay, but what about two more? Because we already had the we, you know, Eagle, which is open, and then we have a possibly a spot in Garden City by push and pour. We're going to park a truck down there. So hopefully that that all comes to fruition. But yeah. So this summer is going to be interesting. We're going to we're going to be it's going to be a circus back. So all told how many locations. Seven seven okay. Yeah. Plus plus three independent vendors. Yeah. Because we have a coffee shop Mountain Home Barista and they they're doing gangbusters and get mount home. They're selling just they just have our ice cream in a case and then Dee's Trolley in Hyde Park. And then we have the one at the airport that they run. Oh yes. Yeah. Bless you for that. That has changed my whole traveling experience. And like you, can they open at a decent time. So like you can have ice cream in the morning. They over there, they do. It's wonderful. It brings so much joy. Kudos to the airport because they've made a lot of wonderful improvements. I love the local aspect of things and I was so delighted when I saw it. My husband and I are both like, what? This is the greatest thing ever. Yeah. So yay! Thank you. Yeah, I love it. We like it because we don't really have to. We just drop ice cream off. So yeah, have to worry about it. Oh gosh. Occasionally folks will post their scoops. I'm like, that is a big scoop. Congratulations to you. I'll ask you. I guess it's not my margins at the airport, but like, I'd be frightened if that was my shop. That was so funny. So it was. It's funny because there's another ice cream shop in the area that we went to the other day, and my husband and I did, and they won one location. The scoops are much smaller and another location, they're much larger. And so we have a tendency to go to the much every time we do the same thing, we're like, oh, somebody probably needs to like standardize that because their one location, they're probably not never ending battle because you turn over roughly 50, 60, 70% of your staff every year, right? Folks graduate from college. And folks stick with us for a long time. But you also have like, seasonal folks, or they'll go away like they work for us in the summer and then go to school, and then they come back and it's like, you have to retrain. And, you know, there's just certain because it is about expectations, right? You don't want somebody to go to one and and then they go to another. And like, this is so much smaller than the last one I got. Right. Yeah. They have a value in their head. You want to maintain that value. Yeah for sure. Yeah. Okay. So when did you guys notice that like people were kind of picking up on your brand and like you've started to have some regulars and like, when did you like I'm obviously you start people come in and like oh and they're trying for their some kind of to get through that. At what point were you like oh like we've got something here. We've got some regulars coming in and we can maybe open another location and tell me about that phase of the journey. I mean, I feel like it was pretty quick, to be honest. It was I, you know, you saw it on day one, and that first summer was pretty nuts, honestly. Like that was we kind of lucked into old social media. It's not like this now, right? Where you could really market something on Instagram and Facebook, right? You can't. People would pay attention, right? People and and dated with stuff now where you don't you don't like half your stuff. You don't even know it's an ad. Half your stuff isn't even stuff you follow. Right? So but back then it was like shooting fish in a barrel. Really. It really was. So we that so we I mean it was de like our first soft opening because we're like, you know your friend is anybody going to come. Did anybody even know. Right. Did we do the right thing. Am I going to lose my house? So but we before we opened the doors, the line was out the gate, and it was this l. And we're like, oh, I think we might have something here. Yeah, because we were making ice cream in that in the downtown location until we opened the late production spot until 2021. So 2017 to 2021, all of our ice cream was being made in about, you know, maybe 100ft²of that downtown store. And in those early days, like Dan and I were the ones making the ice cream until until we brought nausea and and, you know, we were we were working long because we make we'd show up at 6 a.m., start making ice cream. And by like the end of the night, it was everything was gone. And so then we'd like, we'd be stumbling to our cars at like, midnight and it'd be like, all right, see you in six hours. Like, have a good sleep, you know? And and so I think pretty quickly, you know, we were we felt like we had something because I think, you know, when you open anything like we did, our goal was definitely to make the still sort of one of the go to places in Boise, like if someone was coming to Boise for a weekend and they said, hey, what are the, you know, what are the things I got I have to do in Boise? What are the places I have to go? What is it? You know, we wanted this still to be on that short list of like, oh, you're going to Boise for the weekend. You got to hit and the still and whatever. But at the end of the day, it's like the market decides, right? You can do everything you want it you can to position it, brand it, market it, you know, have a great product, all those things. But at the end of the day, it's the market that decides whether you have been successful in that or not. And I think pretty quickly we were like, okay, I think we I think we found something here. People resonated with the brand pretty fast. And I think, you know, we sort of lucked into just great partnerships with, you know, like even our product, you know, the one of the fun things about the ice cream itself is, again, one of those ignorant things that we didn't really know, but we actually bought a gelato machine instead of an ice cream machine. And so our, our what makes our ice cream is like those are imported gelato machines. And so one of the main differences between ice cream and gelato and why people who go to Italy are like, oh, it's so creamy, it's so dense, it's so rich is the it's overrun. So overrun is the amount of air that's incorporated into the product as it's being churned and sort of turned from a liquid into a solid. The gelato machines pump much less air, whip much less air into the product. So you get a much denser, richer, creamier product. And that was again, almost just something like just that's the machine we bought. And that's what we rolled with. And then was like, oh wow, this products like really good. I mean, I think, I think we made a much better product than we envisioned ever making, you know, obviously you set out, you're like, we want to make a really good product. I think part of it was just luck to right? We just didn't know what we were doing to some degree. And we were like, oh, that was kind of nice that we bought that. So I think people tried our ice cream and compared to what you could buy at the grocery store or, you know, a not to disparage Baskin-Robbins or anything like that, but it was just a different mouthfeel, a different texture, a different experience than what they had typically had. And immediately we just had people like, oh, wow, that I've never had ice cream like that before. Yeah, like you can't put your finger on it. I think that's that's funny that you were mentioning that because I'm like, oh yeah, that is that is part of the reason why we like it. It is the texture thing and the flavors are unique. And so yeah, there's a whole whole thing with that. Yeah, yeah. So there have been other ice cream shops who moved in since you guys did. So you guys moved in and then it was like, oh, there's finally an ice cream shop now there's now there are quite a few. I'm still, you know, I think my husband and I kind of wish he was here because he's, he's like even a bigger connoisseur than I am. But we kind of, you know, we pay attention to these things. We tried them all. We want to make sure that, you know, we're equal opportunity. We continue to go back to the still. And so do you have kind of a this is tricky to even ask this because I don't want to like give you an opportunity to cocky or whatever, but is there a part of you that knows that you have something special enough that you're really not that concerned about other ice cream places moving in? Or is it just is it part of the game of business? Yeah. I mean like get back to we you're right. We kind of road not only the social media way, but we were like the first mover, right? So that was nice. And but I don't know I mean there is part of that insecure part of you, at least part of me. Right? As an entrepreneur, you're the eternal optimist. But there is this, that voice in your head and be like, oh no, this person's like, there's another shop. And then there's like, now what handles is coming in? There's some other like more national brands, salt and straws in the village. And but it's a natural growth of a bigger city. But that all being said, I, I just think our product is superior. It's far superior to. And it's more it's just a higher end ice cream, right? When it comes to taste and the our inputs. This case you talked about. So I have confidence in the product. Right. And we are very particular about our locations and your employees. If I could get a shout out to them. You have great employees. Yeah. The culture we haven't had I literally haven't met a stinker yet. Any of your locations, they're all here. You haven't found the. There's been some interesting. Have you been to. No, I'm just kidding. We've had some interesting folks that some interesting folks. Yeah. No, we have been very lucky in the in the employee side of things for sure. It's one of those things if you find a couple good employees, they tend to know a couple of good employees, right? So it's like if you find 1 or 2, you found six. And if you find six, you're going to find, you know, six more. It's just you find six friends. It's like a pyramid scheme. Yeah, yeah. But yeah I, I don't know what do you get. Yeah. I think early on when there was some, some competitors entry in the market, we were maybe paying a little more attention to what they were doing and kind of like, you know, your defenses go up a little bit. But I think by and large, we just kind of focus on what we're doing and stay in our lane, like I would. I would put our ice cream up against anyone in the country, and I feel very confident in the product. And I, you know, it's hard to be objective about your own product and your own thing, but I, I think I can remove myself a little bit and be objective. And I think we objectively make a really, really, really good product. At the same time, ice cream for a lot of people is can be a factor of convenience. And so if you a lot of people, you know, they want a sweet treat, even bad ice cream is still ice cream, right? And so if you're eating dinner and there's an ice cream shop two doors down, you're probably going to go there. And I think that we've just kind of learned to accept that, that there's there's plenty of. As the restaurant and retail growth of Boise has expanded, there's so many different pockets where there are a collection of restaurants and businesses and things like that. And so if someone else plants their flag right there, I don't think we've really necessarily noticed much of a decline for ourselves in terms of like the additional competition that's coming to the area. And so I think we just continue to try to do what we do. Like you said, you know, we've been really fortunate that I think we've become like a cool place to work. And so we don't really have to like, I mean, all the applications come. I see every application that comes in, and I bet we get 5 to 10 applications a week, like almost year round. So we have to say no. That's part of why we've been lucky to have no stinkers, right? Is because we have so many people who want to work for the still. And so we can just, you know, and we love the most of them are like, my friend works here and loves it. Like I want to work here too. And so we've just been really lucky in that regard. And I think we have a good sense of what our footprint needs to look like, kind of how we want to proximately locate in different places. And so we've certainly said no to more stores than we've built at this point. You know, we're constantly getting hit up about new developments here and there. And you know, do we want to do something and we just have a good sense of what our brand is and where we fit into the different pockets of the community? And I don't know, it's weird lately we're getting kind of started last year. We'll get more is you getting kids when they apply and we have them write things up and they're like, I grew up on the still and you're like, oh, thanks for making me feel old. I just seem like that long. But then I look, I look at his gray hair and then I looked at its funny, funny story. This is completely, completely a tangent, but I have. I'm always wearing my my prescription sunglasses and like, I guess it makes my hair look browner because I didn't have them on the car and I caught my hair in the rearview mirror and I'm like, Holy hell, it's all gray. We did it! It's so great. So like, yeah, if I look in the mirror now and my wife's like, yes, it's been great for a while. You like when you order you talking about. For younger people, aging is an interesting thing. Like you don't really realize what's happening. Yeah. So I don't I feel 20 still in some ways I mean I in some ways I clearly no, I'm not. But there are lots of things that I'm like, oh yeah, I know that. Grandpa said he's like, I am the same person in my head. Yes, I was when I was in my 20s, he said. But like the mirror does not reflect that person any longer. It is. It's one of those things like, I feel like you age like five years at a time to yourself. Like all of a sudden you'll catch something like, or you take a like, I took a picture. There's like wrinkles on your eyes and you're like, Holy, when did those crow's feet get there? I remember the first time I noticed them and I was like, oh, that's kind of cool. And then and now I'm like, oh, they just kept going, like, what in the heck is get smaller? Now I have to ask my daughter. I'm like, can I pull this off? Or am I too old for this? Think we were lifted. So we moved to, we moved to. We're moving our new case into Eagle, our neutral gelato case. And nine years ago, I could have helped lift that thing you were because was, like, lifted it. And I was like, oh, I remember like, I couldn't do it. I don't have it anymore in me to, like, just like brute strength. Well, and I'm just more cautious too. I could maybe, but then am I going to pull some? That's a good way I could do it. I could nice reframe, I could do I still want it so many times. Right. It's time to let the next generation do. They give everybody their turn. Yeah. He needs his flowers today a little do. So you didn't stop at ice cream. So you guys decided to. And you're still you're still growing this particular business, but you've also branched into other areas. You want to talk to us about that? Sure. Go ahead. Yeah. So let's see August of 2024, we acquired the Funky Taco on eighth Street. So eighth and Bannock acquired the Funky Taco was a, you know, a restaurant that started there. Well, they started as a food truck in 2014, I believe. And then they opened their brick and mortar in 2018. And so we had opened the downtown store in 2017. And, you know, until we had all these different locations, Dan and I spent a lot of time and a lot of parking tickets downtown, and one of our once funky Taco opened. That was kind of one of our favorite places to go get lunch. You know, we'd we'd be at work and then we'd be like, all right, lunchtime, we're hungry. And we'd probably twice a week we would walk down to the Funky Taco. We just loved the tacos, love Trader Joe's Funky Taco. Yeah, we knew all the employees at Trader Joe's. Yeah. And so we would go down and just, you know, love the tacos, love the food at the Funky Taco pretty much since they opened. And yeah, we were just kind of I think, you know, we've been fortunate, like, I would credit Dan with a lot of this is like we've always focused ourselves on working on the business and not in the business as much as possible. So like from day one, you know, we had a stat like we weren't the ones behind the counter scooping the ice cream and doing that. You know, obviously we were there a lot, but we wanted, hey, if we're going to build a business. And I think that's another benefit of coming at this from as entrepreneurs instead of as kind of like, oh, we have this passion around ice cream. You know, you can see a lot of people who open a coffee shop or a bakery or something. They get really stuck in, like their one location. And they're not that there's anything wrong with that. If you want to be like that day to day operator, that's great. But I think we had this vision of, like, we're trying to build a company, not like a one location thing. And so we've been fortunate that the still, you know, had gotten to a place where it was operating pretty well with without us. I mean, we'd still go we still go to work every day. We're still very involved. But, you know, we were kind of at a spot where we only had a couple hours of work to do kind of a day, and everything else was like, we've hired great people. We have a, you know, a great director of operations, Marty, who kind of runs the show at the still. And so we were like, maybe we could branch out in like our little hospitality umbrella. And I think we've positioned ourselves like we have a good culture, we have a good sense of what we do well. And so we're just looking for new opportunities. And and Funky Taco kind of fell into our lap. And so I'm like, well, let's, let's try a restaurant. And I think the, the maybe the lesson here is, you know, neither of us had ever worked in restaurants. So that was a big learning curve. Well, I guess Dan worked at Boston Market quartering chickens, some tables in my day and washing dishes. And like in high school though, you know, like in high school. And I never worked in a restaurant growing up. So we took over a restaurant kind of very, very green. You know, ice cream is one thing, but it's it's essentially like one variations of one skew, and it's a frozen product. And, you know, we have one centralized production area where we distribute out, and then we just have, you know, you need anywhere from 1 to 4 employees at a time to kind of serve customers that come in. And then you go to a restaurant and you have a whole lot of different moving parts, and you have your front of house staff, you have your bar staff, you have your line cooks, your prep cooks, your executive chefs, your sous chefs. You know, your dishwasher like all this different food, you know, perishable food items and things like that. So definitely a big learning curve. And your margin of error is also narrower. Yeah. Ice cream from a service, from a time, a waiting perspective, even a product perspective. Expectations, I guess, are lower for lack of a better way to say it. Right? People will wait a long time in a line, right? That they'll have just what, vanilla, chocolate. And for most folks, they just are. Look, you know, they're just looking for some good ice cream where with your with a restaurant you kind of have especially your first time and even just repeat folks, you you have to hit that bullseye every time. If they have one bad experience, you might not see them again. You know, maybe not for six months a year. They're going to tell other folks. So it's just it's definitely a different more. You have to be more focused on the restaurant side. Not that we're not focused on the the ice cream side. Right. But that customer service at a restaurant is is pivotal. Serve your customers, serve them well. And that, you know, you get rewarded with typically tips. And they come back and they'll tell friends. And so I think we kind of had that muscle memory. But it definitely is important when you run a restaurant, I've always thought, you know, with the still and then extending a funky taco, it's like we're in the experience business, right? And so that's when I don't interview as many of our employees now as I used to. But I always tell them, and I think Marty now imparts this on to them of like, we're an ice cream shop, but like at the end of the day, we're in the experience business. So we're trying to deliver a great experience to customers and that's product, service, atmosphere. And then I think the same thing is true for the restaurant side is like this is an experienced business. To Dan's point. You know, another thing that I always reiterate to our ice cream employees, because lines go out the door, they can kind of feel like, oh my gosh, it's so busy. It's like nobody is nobody that's in a rush or is running late for a meeting is stopping to get a waffle cone. You know what I mean? Like, just not happen. Like, people might be running late for work and they're like, I need to get my coffee. And you could, like, come up against someone who's like, grouchy because they're running late and they're trying to get their coffee, but like, no one's like, oh, man, I got a meeting in five minutes. Let me stop by and get a waffle cone. Right. Ice cream is a decision that you make when you have nowhere to be right. You're like, after dinner or it's a Sunday afternoon, you're going on a bike ride like you're it's you have nowhere to be, you know, you're not there's no time constraints when you're getting ice cream. I think with with a restaurant, you have people who are like on their, you know, lunch. We get a lot of folks in who work in the downtown corridor who have a maybe an hour for lunch. And so they're trying to get in and get out with their food, or they're going to a Steelheads game and they've got a time window of when they need to leave the restaurant. So the margin for error is a little bit tighter. But I think we've also learned a lot. I mean, we've to give ourselves some kudos. Like we've done a great job with that restaurant, you know, not to by any means disparage the previous owners. Like they said, an awesome foundation. We still have all their food and everything like that. But, you know, there was a there was an element of a turnaround project. They're taking over the restaurant. And so it really I think it also reinvigorated us a little bit, even though it was really difficult at times of like we had to go back to square one of like, oh man, we got to we have this good thing going, and now we've got to figure out how to be entrepreneurs again and put in the work and like, figure this thing out and get get it kind of turn the barge slowly into the right direction. And so yeah, it's been it's been fun. It's been a challenge. And then we we started Odd Box Breakfast Project out of there too. So it's funky taco lunch and dinner. And then we have the pink wall and the window on the side of Bannock, where we do breakfast burritos and breakfast sandwiches out of kind of Tuesday through Sunday in the morning. So that's been that's actually taken off. Maybe we were actually one of the finalists for Boise's The Best of Boise and Best Breakfast category. Oh, nice. So pretty exciting because that's only been open about a year. Yeah. That's fun. I happened upon and I was like, hey, look at that. And so yeah, it's very curious. And yeah, that's that's very cool. Yeah. Oh gosh, I love what you guys are doing. I'm going to do a quick break here and talk about our sponsor. This episode is brought to you by Zamzows your local source for garden, pet and planet friendly products. As a thank you to our Nobody Knows listeners. Use code stil s-t-i-l at checkout on Zamzows.com to receive 10% off your online order. The discount applies automatically, is valid online only, excludes lawn programs, and runs through August 31st of 2026. You can even buy online and pick up and store at any of our 12 Treasure Valley locations. Visit Zamzows.Com and let's grow something good nobody knows like Zamzows. k - we’re gonna shift gears. Now we're in the sharing is caring portion. So these are more rapid fire questions. So I'll throw them out there and either one of you can answer or both. If you're feeling so compelled we'll just see how it flows. So work cool okay. So how about a Boise spot that you guys love right now? Could be food or not. I'm a I'm a I'm a big coffee drinker and slow by slow is my favorite coffee spot. So I think the good people over at Slow by Slow they just did a renovation of their space. It looks beautiful. And they saw that. I haven't been in there yet, but yeah, it's they did a great job with the renovation. It's I think they actually just won an award. Oh really for. Yeah. Some like National Coffee Award for best design of a coffee shop. So that's really cool. But I spent a lot of time at the people there are great. The coffee's awesome, and that's one of my favorite places. If I'm like, I got to put my head down and do some work, busts through, you know, 90 emails or whatever it is because I've gotten behind that's where that's where I go to to get it done. So love slow by slow. Yeah. It's we're in the middle of baseball seasons, so I'm not getting out as much. But during the week I try to get the Goldstein's bagels once once a week they're down off of what, eighth and River? Yeah. Yeah, I love their stuff. I just think I, I'm not sure who supplies their coffee, but their coffee is good. They their bagels are awesome. The folks are awesome. They're nice. I haven't been there. I will make a point of that. Yeah. You play at Leo's? Delicious. Okay. All right. How about a local business or person that you think is doing something cool? We were talking about them before we walked in here, but I'm going to Gibson Berryhill over at From bacon. They're doing their Berry Hill bacon. The bags and the single bacon items is like a PG take on the restaurant. So they basically taken their bacon and made it like the shelf stable, restaurant quality, high protein bacon that you can ship across the country, find in stores. And I think it's a really cool way to expand their, like, restaurant business. But Gibson's a great dude and I think that their that product is really cool. Yeah, that product is addictive. Yeah. It's like if people are thinking, oh, it's just bacon. No. Yeah. It's so good. It's so good. So yeah, that's crazy I know I don't know what their secret sauce is, but it's a cracked. Maybe I'm gonna call out two businesses. I took up skateboarding stupidly in my 40s. Wow. It was a Covid project, and I've kind of stuck with it. In fact, I hurt my knee the other the other day and still hurts. I haven't been able to skate as much, but there's two folks. There's one is Prestige Skate Shop, which I think is on 10th there. It's just a cool, great guy as you go in there and like, I'll sit there and chat with Greg for 30 minutes, just randomly every now and then and then our neighbors pushing poor. I just love the culture they've built around their coffee and skating, and they're just it's just a cool brand. Lucas and Brant have done a heck of a job with with just being who they are, and it's a coffee shop, but you can feel their culture with their folks and and you can feel the skate culture in there. I just think it's a cool vibe that they've created. Yeah, I went in there just the other day. I didn't even realize what it was. And I had a friend who was like, let's meet there. And yeah, the second you walk in, you're like, oh, it's a very welcoming environment. Yeah, it's good coffee. Great coffee. Yeah. So, yeah, how about something outside of work that helps you recharge? For me, that's snowboarding. Like this winter absolutely killed like I I'm a I, I'm my brain never shuts off like it. I have a hard time. I'm. In case you can attest, in the evenings and shutting anything off. I'm always like, he'll probably wakes up to six messages about random stuff because I have to if I don't write it down, I'm also forgetful. If I write it down in that moment, it's like I will not remember to ask him in the morning. But snowboarding is the you have to be in the moment, right? You can't think about what any business problems, right? I tend to ride stupidly aggressive way, way. I'm riding my ten year old now, so I have to keep up with him and do all kinds of crazy stuff. And I just love that I can shut my brain off and just enjoy that. I think you had Brad on at bogus. Bogus. They do a heck of a job. I love that the mountains right there and I could just run up. You know, we go up two, three times a week, right? Just that that's how I recharge and that, like, I really kind of missed it this, this winter. Yeah. It was kind of a rough winter. Really rough winter. I've got two. Is that okay? Yeah. Okay. My first one I was going to say and it's pertinent to the, the tip of the, of the episode. My dog's name is wags. So when you said wags to whiskers wags. But it was in your honor. Yeah, yeah. So use code wags. No, but yeah, I love getting wags out, especially along the river. And just like walking some of the trails, the Boise River has always been a good little refuge for me. I love just being along the waste River. And so we get out for a lot of walks there. And then my, my first love that's kind of come back around to me is, is a golf, love golf. I grew up playing golf. I played in college, and then I took about six years off where I didn't really touch a club, started a business, you know, did the whole thing. And then in the last couple of years, I've really found joy in the game again. So try to get out like once a week and play. And similar to snowboarding, you have a lot more time to think in between shots than you snowboarding. You're more in the moment golf. You're more in your head because you're like, dang it, why did I do that stupid thing? Yes, now I'm in the trees trying to punch out. But that was stupid. But but it's still it's just I love being outside and just on the golf course and spent a lot of time at Warm Springs Golf Course. So yeah, shout out those guys too, in their new clubhouse. Yeah, it's it's pretty beautiful. Yeah. Yeah, it's really cool since you got to my other one. My summer one. Yeah. Oh yeah. Okay okay summer because it's my winter summer. But not so. Yeah. We have no rules. I coach baseball and I coach my daughter. I coach my kids in their sports. It's. And there's nothing assisted me for for a time there. There's nothing more in the moment than coaching kids because they just say the most ridiculous stuff, man. We had we had one where a kid took his cup off the on the mound. Oh my gosh. And that story is like not quite PG, but he is very funny. But yeah. Creates quite a visual. Yeah. Yeah. Like threw it over the fence to his dad. He was like honey. He was like picking it himself on the mound. And I'm like, , go find out what the heck's wrong with Charlie. Now I'm going to say his last name, but his dad will know because he made me laugh out loud. Like I was like, comes back, you know, he. And he's like, I don't know what to do here. Like, Charlie, come here. He's like, yeah. So we have him take his cup off and he threw it over, threw it over the fence to his dad because that's who Charlie was at the moment. They went back out and pitched some more. So yeah. Yeah. Kids I love kids sports. That's awesome. Funny. So good, so good. Yeah. Okay. Well, ever at the last question, this is a question that we ask everybody. There are no rules. So you can answer it however you like. So if you're thinking of asking me a question when I ask it and you're like, is it this? Don't ask me that question. You know the answer because there are no rules. Okay, here's the question. And you both get to answer this. What is something that nobody knows if stumped us? No. Yeah. I think I was going to stay in the in the theme of our business a little bit. I think something nobody knows about the still a little bit is just how many spreadsheets we use. I kind of alluded to it at the beginning, but like Dan's a spreadsheet wizard and and I you know, we have a lot of you use Excel obviously like for finance stuff. But but we have some really cool tools that Dan's built out that have helped us like run our business. And if you have like an idea of like, oh, we need to track this or how are we going to figure this out? It's usually like, Dan's like, I could build a spreadsheet for that. And I thank God because I don't know how to use it. Like I've tried to build a couple things in Excel or like on a spreadsheet. And I'll send it to Dan. He's like, yeah, nice cute start. Yeah, just a cute. Do you do it with crayons? Yeah. Give me a little pat on that. You know like oh you trying out there. And then and then he just makes it way better. But on your fridge. Yeah. So I think, you know, I think when you think ice cream, you don't think spreadsheets necessarily. And we have some really creative tools that even other business owners have like asked me like, how do you guys do x, y, z? And I'm like, let me I'm like, I'm like the proud like dad. Like, let me show you what my business partner built, you know, like check this. And they're like, oh my gosh. Like that's crazy. So I think that's like a fun thing about the still the inside track is, is how many like creative spreadsheets we use to to run that business. And it saves us a lot of doing this, you know, checking the direction of the wind. I admire that so much. Right now, I'm actually taking a boning up on Excel to prepare for some other classes that I'm really taking. So it's kind of a requirement. And so I'm going I'm like, I know Excel like I well, I'm like probably where you are, what they where I am. But now like we got to the whole boolean and I'm like, if this then this, I'm like, what? This is not I just just just supposed to like a tally down. I'm like, give me a total at the bottom. Like that's what Excel does for me. But I had no idea. It does all these functions and I'm actually having to learn them. And I'm like, how so? I admire that. The great thing is AI is in there now and you can be like, hey, AI, do this for me. Do it. Maybe they're going to teach us that part after we've learned the hard way, right? Yeah. And I think I'm going to just relate to the business. and I hardly ever eat our ice cream. Really? Yeah. Don't get high on your own supply. You know, like, it's like. Because even if I go with family, I'll usually just grab a beer. When I'm there, I'll eat it. You know, when I eat it is if I skip lunch or I, like, had a very small. And I need something. I need some fat and sugar to get my brain going. Like I'll grab a little micro for that for occasionally I'll eat it for lunch. But like, yeah, rarely my kids eat it, you know, when it when it's, you know, we always take friends there. But yeah, we we don't we because people like you got how do you guys do so thin. It's like, well we neither of us eats it much. I was I was going to ask that was one of my questions like how do I ask this question without sounding. It's been a long time at the gym. Yeah. I was like, yeah, you guys don't look like you eat a lot of ice cream. Yeah, yeah. I think every time I do eat our ice cream, though, I'm like, dang, our ice cream is so good. It is. Yeah, we do make some darn good. I think it goes back to, you know, we didn't come at this from like, oh my gosh, we've been passionate about ice cream our whole lives. Like how do we make an ice cream shop? We came at it from we love business. What can we create a business around and finding that gap in the market? You know, Boise was in that like all the the restaurant scene was so up and coming. And that was kind of the gap in the market. We just were in the right place at the right time. And kind of, you know, Dan had the like, where's this thing? And then we just filled the gap in the market. So I love ice cream. But yeah, we just we just don't get high on our own spot. Yeah. And carrot cake by the way is a great lunch. Ice cream. It's just a very rich it has a lot has carrots in it. Yeah. Yeah. Super food. Yeah. That's a super food. I might go do that for various spices which I'm sure you know. Sure. There's always something healthy don't spices. Yes. Yes 100%. Yeah. Everything is good in moderation right. That's right. Well thank you. Thanks, both of you, for being here. Thanks for telling your story. And more importantly than anything, thank you for deja vu. Yeah. Glad you liked it. Yeah. This is this has been wonderful having you on. And I wish you the best of luck. And I'll be seeing you now. When I see you guys in there, I'll be like, hey, we'll be friends. And. And then you'll be like, oh my God, she really does eat here a lot. Which location do you guys mostly go to? Lattes are number one. But but we're downtown a lot, so that's downtown location is quite a bit too. So cool. Thanks for having us. Yeah, absolutely. If you enjoyed today's conversation, follow the podcast and leave a review. Next week you'll hear from another incredible voice shaping the Treasure Valley. And until then, thanks for listening.