SPEAKER_04 0:00

Yes. Or you can go That's that's the way we taste. It really helps aerate the olive oil in your mouth and helps also How do you make that sound again? Kind of goes put your teeth together like that. Kind of like breathe in, you know? Yes.

SPEAKER_03 0:16

We're learning a lot. We may we may learn Jet?

SPEAKER_01 0:27

Hara.

SPEAKER_02 0:28

Sarah. Wine?

SPEAKER_01 0:31

Gard.

SPEAKER_02 0:32

Poured. Poured. Nice. Okay. Amazing. So here with us today we have Sarah, who is a Sommelier. And I will go ahead and hand the mic over to her, and she'll do a brief summary of kind of what she does, how long she's been been in the kind of industry, and what her business is all about.

SPEAKER_04 0:51

All right, yes. So Sarah Jimenez. Um I'm the owner of Somme in the City. So Somme in the City was started when I moved to New York. I was a Sommelier. I have been in the food and beverage industry since as long as I can possibly remember. And I started my career as a pastry chef before then going to the sommelier side. And I absolutely loved it. I took one food and wine pairing class when I was in Germany in my first level. And I just knew that this is exactly what I wanted to do with my life. And yeah, so then Psalm in the City was born, totally inspired by sex in the city, but all things food and wine. I was living in New York at the time, you know, it was it was the show I kind of grew up watching when, you know, when I was older, and it just it made it made absolute sense. And yes, so that's kind of how I got involved in food and wine and pairings, all things curated experiences. So that's what Som in the City is. On top of that, I'm also an extra virgin olive oil sommelier. So I did my olive oil sommelier certification as well on top of my wine certification. And so extravagin olive oil holds a very special place in my heart. And so Psalm in the Grove is actually an extension of Somme in the City. So it's my private label, extra virgin olive oil brand, where I focus on single varietals high in polyphenols that also pair with wine. So it all comes full circle.

SPEAKER_02 2:10

That's a very interesting story. So you said what which year did you start your blog? Started as a blog. 2013.

SPEAKER_04 2:16

Start as a blog. I was living in New York, you know, um, in an apartment with a bunch of roommates, and you just blog and do what you can to make it by. And that's what I was doing. So I was working in restaurants and retail stores as their sommelier. And eventually what that all led to was then me working for a in the residential market as their sommelier and an amenities director. So that kind of I would say that kind of launched my career in curated experiences. Where before I was, you know, working in hospitality in restaurants and wine shops and just kind of schlepping wine cases all day and selling a bunch of wine. And then, but I really always loved hospitality and then working in a different sector while still, I would say, curating experiences and hosting events for residents and being their go-to sommelier. That really launched a little a different side of Psalm in the city that I honestly never thought was possible.

SPEAKER_02 3:05

Interesting. So what led you from like blogging and like working here and there to actually saying, okay, I'm now ready or I want to have my own business, my own thing?

SPEAKER_04 3:17

Yes, I would say that it really started to come to full fruition when I was getting hired by wineries as well as um different private clients to be assommelier in their home and curate their experiences. And so it started to become where private events were becoming like my bread and butter. And it was, you know, it was way more lucrative than, you know, working weekends and holidays in a wine store or a restaurant. Um, although I still did some of a little bit of both, but that's really when I was like, there is something here. I love hosting events. I love curating the whole experience from planning all the way through execution and hosting. And so that was something that I started to talk to, talk to people about, talk to clients about. I would attend events because of the blog. So I'd get invited to these fabulous wine dinners and the most amazing experiences you could possibly imagine. And that was because of Sob in the City as a blog, and I would write about these experiences, but then the brands would say, Hey, we want to get into this market or we want to have a little bit more notice. Can we can you host an event on our behalf? Can you represent our brand? Can you do something like this? And that's when all of the that's when the business really started taking off as more than just a blog. So I like to say it's definitely more than just a wine blog because like a sommelier is more than just a wine server or a wine expert.

SPEAKER_02 4:37

Absolutely. That's so interesting. I love the name is just so good. Thank you. I appreciate it. Like the name, but we've talked about that before on here, but it's so hard to come up with a name. Yes. So so how did you? I mean, obviously you said sex in the city, right? Yes. But like, was there was it just like some in the city, or was it like, what kind of name should I have? Or did did you already have it in your mind?

SPEAKER_04 5:00

Yeah, so it's actually really funny. Um, because I was working at a restaurant as a restaurant manager and event planner at the time in New Jersey. And I was talking to some customers at the bar. They were regulars, so I was always, you know, just chit-chatting with them. And we were on a conversation about Riesling, oddly enough. And um, we were talking about Riesling, and I and the time also happened to be moving to New York. So they kind of knew about, you know, my my month uh, you know, notice that I was giving. And we we were getting in a funny, funny heated debate about Riesling that it's not all sweet. And I was trying, I was telling them, no, we just you haven't tried them. Yes, on the wine list that we had, we had sweeter Riesling. So, you know, long story short, one thing led to another, and the customer was actually just like, you know what? Fine, you're just gonna go be a sommelier in the city, aren't you? You're gonna leave us and be a psalm in the city. And I was like, wait a second. You just coined something. Yes, I was like, I actually love that name because at the time I had a blog called The Fashionable Palette, and it was just very little. It was because I wanted to get into the writing scene, but I didn't really know what I wanted at the time. And so it was a simple WordPress. And let me tell you, I probably have like two articles on it. But I always knew I wanted to get into it, but never knew where I'd go with it. And I knew I was moving to New York and Summon the City was born. I was like, I looked it up that day. I was like, um, I love the fact that we started this and yeah, still keep in touch with them today. What is cool?

SPEAKER_02 6:23

So yeah, so they know that they coined the name. Um yeah, mainly through Facebook. We keep in touch. Nope, not at all.

SPEAKER_04 6:30

Not at all, luckily. But um, but yes, no, should they ever absolutely uh when I write my book one day, I will definitely dedicate it to them.

SPEAKER_02 6:37

Yeah, that's that's amazing. I love that. And it's really interesting. So your business, I mean, it kind of created itself, right? I love I love hearing that from people where that where they were, I mean, an expert in their field, right? But you had the expertise and the passion behind it. And then you were doing your blog, and then all of a sudden everyone wanted you, right? They they wanted some in the city.

SPEAKER_04 7:00

Right. They wanted the experience and they wanted the personality. I would say the the personality and the passion that I bring to the table when it comes to hosting these events. Because, you know, the one thing I, you know, the one thing that's funny to hear, especially working in this industry, is how some people will still to this day tell me, I went to this wine tasting once and I swear it's just the presentation, or it was so dry, and I just felt like I was just being talked at for two hours. And that's just not my style. You know, I am like some personality and having conversations with people. There's passion behind it. I'm talking about food pairing. So I'm essentially building the vision of where you can then go home with this wine and see yourself actually drinking it and building a whole, I would say, lifestyle around it. And so I think when people can envision themselves, you know, having fun and enjoying wine with friends and, you know, pairing it with these specific foods or olive oil, then they're ultimately going to be happier, you know, than just being talked at for a few hours and you know, just being told what they're supposed to taste and smell and eat with it.

SPEAKER_02 8:00

I love that. So you are to like the Somali world that like we are to the accounting world. So there's, and this is me foreshadowing. We'll talk about this in a little bit. But there's I worked on my values, like my core values recently, and maverick, it's an AI made-up word. I don't know, I might actually mean this. I can Google it later, or you can Google it and let me know in the comments and laugh at me if you want. But um, so maverick is like the word that AI gave me, but I wanted a word that means different, but that's not different. So for like for us, like White Glove, like, yes, like we're a professional service, like yes, we do have experts, et cetera, but we're not your traditional boring accounting firm. Like we have personalities, but we also customize things to our clients. Like we meet them where they are, as Jet likes to say.

SPEAKER_05 8:48

Yeah.

SPEAKER_02 8:48

And that's what we do, exactly that. Um, so like if they're scaling, we help them scale. If they're already there, we help them with tax strategies, we help them navigate to the next steps, etc. So it sounds like you're similar to that in like the Psalm of the City, right? Yes. So then instead of being bored, because I I have experienced that as well, where I've gone to wine tastings and not to be rude, but yes, usually it's boring. I don't remember what they say, I don't remember the education that I learned because I'm half asleep.

SPEAKER_01 9:16

Yeah, that makes sense.

SPEAKER_02 9:18

Until I've had enough wine to like really start having a good time. That makes sense, right?

SPEAKER_04 9:23

No, but it's so true. And yes, you know, like White Glove, um, and some of the city, you know, we provide everything from start to finish. And you know, White Glove, when I when I saw the name of that, that to me ultimately said like a little bit more of extra touch concierge level style accounting and services.

SPEAKER_01 9:40

So I've never done a wine testing or oil testing before.

SPEAKER_04 9:45

Oh, okay.

SPEAKER_01 9:46

Would you love to do one? And then and then what what is the purpose of uh wine tasting and why restaurants pull these events? And like why do people do it?

SPEAKER_04 9:56

Yeah, so people well, wine tasting in general is because wine is an enjoyable agricultural product and wine brings people together. Wine has always been, I mean, since the start of wine in production, other than you know, medicinal qualities and you know having a beverage back in the day, it was also it always brought people together. And um, you know, it's always been referenced throughout history and it's always been what it's always been at the center of the table. You know, when you go to Italy and you go to Spain, I mean, the first thing they do is they put down the wine before the bread and before even the extroverts.

SPEAKER_02 10:26

All those countries that that was their tradition, yes. Yeah.

SPEAKER_04 10:29

And so tasting wine and really truly appreciating its sense of place is why I really enjoy tasting. Because I feel like if I I haven't I haven't been able to travel all over the world yet. I've been to a lot of beautiful countries and a lot of beautiful states that produce wine. Um, but I haven't been everywhere. And so, especially I, you know, I've been to California a few times, I have yet to go to Napa. And so I brought this Napa Riesling because it was something that I myself was like, you know, I want to be transported to Napa through my glass, and that's exactly what wine can do to you. It can transport you to a place or to an area of production where maybe you haven't visited yet, or maybe you have, and you're like, wow, this reminds me of my trip to Napa, or this reminds me of my trip to Italy. And that's why I think that's me, at least what I taste wine to be transported through my glass.

SPEAKER_01 11:18

That's so cool. Is wine the only thing that can do that? The only item?

SPEAKER_04 11:22

No, I think extra virgin olive oil can do that too. And that was really where extra virgin olive oil tasting is now becoming trendier because I think people are starting to appreciate extra virgin olive oil more. I think the health market really helped extravagant olive oil with this boom that we're seeing. That's the education around it.

SPEAKER_02 11:41

Yeah, and the difference between this and then the grocery store olive oil.

SPEAKER_04 11:46

Yes, huge difference there. And that's why I have two, which I focus on from Spain and Italy. I just prefer old-world extra virgin olive oils. They've perfected it. Yes, they really have. And you know, they're growing a lot more. And with the single varietals, you can actually taste the differences in the olive oils. A lot of times with blends, you can't really taste exactly what is a lot of people say, oh, olive oil tastes the same. It really doesn't, but a lot of times, again, it's it has to do with the place that it's made as well as the varietals being used.

SPEAKER_01 12:14

Wow, I can know why it's about it.

SPEAKER_02 12:17

So should we try and do a little taste and then we're gonna talk about your first dollar you made? Sure.

SPEAKER_04 12:23

Let's go the first one. So then it's together, so I'll tell you how to taste it. So this is going to be Salmon the Grove Pequal. So Pequal Extra Virgin Olive Oil. This is from Toledo, Spain, in the north of Toledo. Wow. So you like to put it in the palm of your hand and kind of just warm it up a little bit so you can just warm it up just a little bit. This will help get get you those aromas a little bit faster. And then go ahead and put it right to your nose.

SPEAKER_02 12:49

Oh, yeah, I can tell a difference.

SPEAKER_04 12:51

So right off the bat, you might be getting some grassiness as well as fresh tomato leaf. And if you're like, ah, tomato leaf, I don't know, go home and smell your fresh tomatoes in the garden. I just swear you're going to uh no, this does.

SPEAKER_02 13:01

Yes.

SPEAKER_04 13:02

So you get a little bit of pepperiness too, but then once you put it to your mouth, now how I like to taste my extroverted in olive oil is how I learned in olive oil somewhere school, but you can just kind of let it kind of sit in your mouth and swallow it. Now you might notice a slight tickle or burning in your throat. That's because it's very high in polyphenols, and we'll get there. Yes. Or you can go that's that's the way we taste. It really helps aerate the olive oil in your mouth and helps also How do you make that sound again? Kind of put your teeth together like that. Kind of like breathe in, you know? Yes. We're learning a lot.

SPEAKER_03 13:46

We made you may learn more than you learn in this.

SPEAKER_01 13:48

And then how long do you leave it on the tongue for?

SPEAKER_04 13:50

Um, just a few seconds. It doesn't have to be too long. A good cough is an olive oil cough. Yes. I feel I feel hydrated.

SPEAKER_02 13:56

Like it might feel like my mouth is lubricated.

SPEAKER_04 14:01

I cannot wait. Actually, yes. So this is, yeah, so this is high in polyphenol. So polyphenols are are the antioxidants in extravagant olive oil that help fight inflammation, help protect your brain, your heart, your liver. Um, it really, really is what you want in extravergent olive oil. So a lot of times polyphenols have to do with the varietal chosen as well as how early you pick the olive. So we pick early. Salmon the Grove, I work with producers in Toledo, Spain, and Apulia, Italy. They do sustainably grown um olives and hand harvested. So I only we only have about, I would say, I think we did 600 bottles this year, 1200 we did last year. Um, but 600 because I like everything to go from grove to milling in production within just a few hours.

SPEAKER_05 14:44

Oh, wow.

SPEAKER_04 14:45

This will this will help avoid rancidity and any defects that could be in the extra virgin olive oil.

SPEAKER_00 14:49

It does sound cool.

SPEAKER_02 14:50

So quality over quantity every time.

SPEAKER_04 14:53

Yes, it's really true. And it's not to say that producers with large quantities of olive oil are doing anything wrong. It's just a lot of times that you know mistakes can happen, you know, um, things could be left out in the sun too long, and fermentation can happen, and we can notice more defects in those. And that wouldn't make them extra virgin olive oil, it would make them virgin.

SPEAKER_03 15:12

Oh.

SPEAKER_04 15:13

Yes, yes, but they can still label it extra virgin. So that's a whole education session on that is so cool.

SPEAKER_01 15:20

So how I guess how often should we be drinking this?

SPEAKER_04 15:24

So I ingest olive oil every single day. Um, especially. Um, I drizzle it on my food. So the beauty of Salmon the Grove is that um my importer actually patented these pop tops, and so um you're able to drizzle it on your food. So I like to say at least two to three teaspoons a day. But if you're looking to kind of fight pain and combat that inflammation, olive oil has been a saving grace for my carpal tunnel and frozen shoulder. I know, I know.

SPEAKER_05 15:51

Wow.

SPEAKER_04 15:51

Um, so believe it or not, like pouring wine and olive oil all the time, especially pouring wine all the time, it really hurts. And I am just rampant with inflammation because I drink for a living. So then I found extravagant olive oil also was able to help me combat my pain. So a lot of my clients actually will ingest up to three tea tablespoons a day. And especially with the Coratina, which we'll try next. Wow. So the Coratina from Apulia Italy has higher polyphenols. And the beauty of that is it really helps fight that inflammation. So you're gonna do the same thing like we did with the Piqual. This is gonna be from Apulia, Italy. So in the near the heel of the boot.

SPEAKER_02 16:28

From my country. Yes.

SPEAKER_04 16:30

Now, this one you're gonna notice. Yes, but the um right off the bat, you might notice a little bit more of that artichoke. You might notice a little bit more of that green almond and a pepperiness, almost like a dried herb.

SPEAKER_02 16:42

There there is very much of an almond.

SPEAKER_04 16:44

Yeah, so completely different than the tomato leaf from fresh cut grass we were just uh. Oh, that's so cool. And then this one, if you didn't get a cough before, you might get a cough now. That's just because the polyphenols. You might feel a birding in your throat. That is the pungency. That's the pungency from the antioxidants.

SPEAKER_01 17:09

This is your water. Yes. What is that?

SPEAKER_04 17:12

The pungency or the antioxidants and the polyphenols. Yes. Yes, it is higher in polyphenols. But what's beautiful about this one is whenever I want to add it to food, I just whenever I'm like want a peppery kick. So think soups, think salads. Oh, you know, if you want to dress the top of a soup, if you want a steak, drizzle it over your charred steak or charred vegetables.

SPEAKER_01 17:36

So olive oil.

SPEAKER_04 17:37

That one's for me.

SPEAKER_02 17:38

I I need to take one.

SPEAKER_01 17:39

So olive oil can't for European wild hot sauce. It's for Mexican, right?

SPEAKER_02 17:45

Sorry?

SPEAKER_01 17:46

Olive oil can be used as a hot sauce. Like, you know, you put in anything.

SPEAKER_02 17:50

Like you could. He's saying how people like from Hispanic countries are right. They do use Mexico sauce. They use hot sauce for everything, right? So then he's asking, not tryches, though, but he's asking if you can use olive oil. If people from Europe use olive oil like they do. Yeah.

SPEAKER_04 18:08

So whenever I go to Europe, I mean they're always, you know, they always have um a plate of olive oil on the table for bread dipping, um, and then they'll finish all of their dishes in olive oil because it's such a staple food and ingredient over there. Oh, wow. That was a high pot.

SPEAKER_02 18:21

I love olive oil with the um herbs and things. But yeah. Yes. So what a pairing though, olive oil and wine, because olive oil fixes the things that wine does to your liver, right? I mean, that's what that's what I'm doing. But you know, we'll see. We'll see in a few years. What a pairing.

SPEAKER_04 18:39

Yes, I'll see in a few years how that is. But what's beautiful about that is so say this was a little too peppery and too intense. Now, if you're still feeling that, try some of this wine. So this is gonna be a Smith Madron. This is um from Napa Valley. And I was opening this yesterday while making a summer ricotta toast, and I was like, it is still absolutely gorgeous. Now, Napa Valley is totally known for Sauvignon Blanc, white varietal-wise, Cabernet, Merlot. They're not really known for Riesling, but Smith Madron, actually, one of the OG producers in the Spring Mountain area. Um, so this is going to be a higher elevation vineyard and a very small production Riesling. But this, where their vineyard sites are for this particular Riesling, because Riesling really grows well in cooler climates, like, you know, Germany and Austria, even in the Finger Lakes, New York. But they are still producing it in California and in Napa Valley. And I thought this was such a cool expression. But this does have a touch of like honeysuckle and honey notes, apricots, and stone fruit. So it might help a little bit of that pungency that was just in your throat. You can go ahead and give it a little bit of a swirl, a sniff. Right off the bat, you might be getting all that beautiful stone fruit and that honey I was talking about. But if you also might notice a little bit of petrol, this is um actually because the wine has just a touch of age. This doesn't see any oak, so we're not gonna notice any oak in here. If we go ahead and give it a taste, it might help your throat a little bit.

SPEAKER_00 19:57

Let's go.

SPEAKER_04 20:03

Absolutely stunning. So this wine has great acidity. So we um the olive oil, of course, doesn't have acidity.

SPEAKER_02 20:11

All Rieslings to me were always so sweet. I didn't when you taught me something. A lot of people think that and it's because we get sent a lot of sweet Riesling. We do I'm not a big like sweet, like I love a good cab, you know. Yes, I'm not a big sweet fan.

SPEAKER_04 20:25

Right. But yes, this is absolutely stunning. When I was tasting it yesterday, you know, I was, you know, I was thinking of a food and wine pairing, and like I said, I was I have an abundance of summer squash at my house. And so I just decided to make a toast, and of course the Riesling paired beautifully with it. But if you are tasting olive oil, um, I think that Riesling is such a great pairing because it has with nice high acidity, it's crisp, especially when you're pairing a dry one. And then you have all very crisp.

SPEAKER_02 20:52

And I almost I I don't think I've had a Riesling so crisp crisp. I'm like, I don't know if it's the how it's made, the vineyard that's coming from. Or is it producer? Is it the okay? Let's go to New York. It's a grape producer.

SPEAKER_04 21:04

Yes, I would say it's a little bit of everything. So Smith Madrone has been one of the pioneers in the Napa Valley for winemaking. So they everything they do is a little bit more of a small production and absolutely incredible. Um, but also Spring Mountain being at a higher elevation, it keeps these grapes a little cooler. So if we were to have the Riesling grapes, let's just say and it was like super warm, and you might notice a little bit more of those sweeter notes or even like tropical fruit notes. Now, Riesling doesn't really grow well in warm climates either. It doesn't say that it can't, it just doesn't really do well. It does well either in high elevation or just in cooler climates. So that's why it works well here. Um, and that's why this is a nice crisp Riesling. But a lot of the other sweeter Rieslings you've tried, a lot of times what that is is that for a while Riesling got a bad reputation because we were getting sent a lot of Riesling from overseas that was a little bit too sweet. You know, over in if you go to Germany and you go to You know, the UK, you go to Europe, they're drinking really nice, dry, mineral-driven Rieslings. You can still find your sweet Rieslings, because I mean when I studied in Germany and did my Sommelier level one, that was, I mean, we were drinking Rieslings all the way from the first pick and the driest of the cabinet all the way to the Troken Beer and Auslace, which was, you know, the sweetest you could possibly get. And then there's ice wine. So I mean, Riesling has so many different categories and so many different sweetness levels. But for the longest time, Americans just really liked sweet wines. And we still do today. Right. We still do today. I mean, and there's there's a time and a place for a sweet Riesling, let me tell you, there absolutely is. But I love when I can surprise people with a drier style of Riesling that still has all those true Riesling characteristics like stone fruit and minerality, petrol.

SPEAKER_02 22:50

All those is making me like a white wine, you know. Like, I mean, I love like a Sauvignon Blanc rarely. Um, but this Riesling is so good.

SPEAKER_01 23:00

So, what is the thing with sugar and wine? Sugar and wine is not good, or like too much sugar in a wine is so good. Well, what is the thing with it?

SPEAKER_04 23:08

So here's the thing a sweet wine should have sugar, of course, because that's why it's sweet. Adding sugar to wine, um, you know, outside of fermentation is not going. You don't want to dump loads of sugar into your wine.

SPEAKER_01 23:21

That makes sense.

SPEAKER_04 23:21

A lot of wineries aren't doing that. The ones that are, we know them. Like we know them. You see them in the stores. They are just, you know, you know the price, you know by the price, exactly. You know, by the price, they probably are dumping sugar and colors into their wine. So I would say most of the wines you're getting are gonna have sugar because grapes are fruit and fruit is sugar. Um, but I would say sweet wines get a bad reputation because I think a lot of times they're stuck into the dessert category. And a lot of times they're at, you know, even on a menu, like for you know, food and wine pairings in a menu, a lot of times the sweet wines get kind of stuck into the dessert category or stuck to the end of the meal. And a lot of times you actually can start your meal with a little bit of a sweeter wine. Um, and so that's I feel like people just don't understand sweeter wines enough. Yeah, you know, the other day I was pairing a Pesito, which is a dried grape a wine made from dried grapes in Italy. And I was pairing, it's actually quite a sweet wine with a lot of beautiful cooked fruit, stewed fruit, a lot of like caramel and vanilla and spice. And I paired it with like um chocolate cookies and plum ice cream.

SPEAKER_05 24:22

Oh wow.

SPEAKER_04 24:22

And it was just like a Okay, next time we want chocolate cookies, plum ice cream, and that's it. Right, and that's sugar on sugar, and you would think that it wouldn't go well together, and it went so beautifully together, it actually balanced it out because you know, the plum ice cream had tartness, it had it had um like pungency to it, and then the chocolate church cookies were nice and thin, they were absolutely beautiful, Heathcote. And then we had um the pasito, which was this beautiful as long as you pair the right sweet wine with your food, cheeses, things, you know, even even savory courses.

SPEAKER_02 24:52

Yes. So it's just like, I mean, yeah, so wine is similar, you have to find the right pairing for food or for whatever you're getting with it, right? That's interesting. That's like business, right? You know, when you have a business, you have to find the right partners that you can pair well with and work with. So I love that. Awesome. Thank you so much for all of your knowledge. I love and thank you for letting us try these. Everything's been amazing, like very pure, very like high quality, you can tell. So um, so I guess now we can talk about your first dollar. So, do you remember the first dollar that you earned? So, we're gonna talk about business now.

SPEAKER_04 25:21

I would say first dollar I earned was probably hosting my first event for a brand. Okay.

SPEAKER_02 25:28

This is like first dollar under Salm and the City. Under Salm in the City, yes.

SPEAKER_04 25:31

When I first started the LLC and And was this in 2013 when you made your first this was actually, I want to say around 2015 when I started doing private events. So I was working in wine retail stores and brands had started reaching out to me to host events on their behalf. So I would rent out small spaces and I would do a lot of media events because of course, as a blogger, I knew a lot of media. We were all going to events anyway. So I was able to not only have a wine brand um kind of, you know, fund the event and pay me to be their sommelier on their behalf, that was where the first dollar was made. So yeah, so we're still working in a wine store. That's my W 2, of course. But then when Psalm in the City actually launched, and I was like, this is a business, that's when I started doing that. So that was the entry into what Som in the City became outside of a blog.

SPEAKER_02 26:21

So how long did it take you to go from the first dollar made until okay, I can quit my W-2 and stop doing all of that and just focus on Psalm in the City?

SPEAKER_04 26:32

Yes. So that would say I would say 2015. So 2017, I started working for that residential building. Okay. So I was still under W-2, but I was very lucky. They allowed me to do all of my Psalm in the City extracurriculars, I like to say, or my extra events on top of working with them. As long as I made sure to bring my residents the best events that I could possibly, you know, come up with. So that's what I did. So I was still working full time. When I moved to Tennessee, is when I took Psalm in the City full full time, where there's, you know, there's no more W-2s anymore. Now it's all, you know, 1099s and you know, olive oil sales.

SPEAKER_02 27:07

And what year was that?

SPEAKER_04 27:08

That's 2022. Okay. So it took a long time, but it also is because I loved my job as a lifestyle director for the residents from the slow transition.

SPEAKER_02 27:16

And and they probably played really well off of each other because it helped you like understand like and learn like more of you know, like hosting, yeah, curating.

SPEAKER_04 27:25

Exactly. And Psalm in the City became an amenity service for the building. So um, everyone, all the residents knew that Psalm in the City essentially I was their lifestyle director. But whenever they were planning travel like to wine regions, you know, I was able to help set them up with that. I was able to bring in a lot of wine brands that I was writing about on the blog in order to bring them in to sponsor the events for my residential building. So they would bring us and send us some of the best wines in the world. And then my residents were able to like come down, have wine tastings with me. And so it was cool, it was a full circle position where yes, there was a W-2 involved, but some in the city 1099 was also involved. It was let's just say I had a really good team to work with.

SPEAKER_01 28:08

Tell me more about the the oil, the some uh idea. Yeah, how do you how do you go from idea to packaging to selling it? How many units are you selling a year? How did all of that come about and how is that logistic?

SPEAKER_04 28:24

Yes. So Sob in the Grove was started because of the fact that I couldn't find extra virgin olive oil that I truly was passionate about. I was able to taste a lot, you know, being in the industry that I am, I'm able to taste a lot of extra virgin olive oil. But going up to an olive oil producer and being like, I want to be your brand ambassador, just right now just isn't something. I mean, these, you know, these companies work really hard and they've got their marketing teams and it's you know, reselling is very hard. You know, it's it, you know, you've got thin margins. So I was like, well, if I can't find what I like in the market and um I can't, let's just say, you know, work for one company because I love more than one extra virgin olive oil. I love Spain, I love Italy, I love, you know, Jordanian olive oils. So I was like, I'm just gonna do it myself. I'm gonna find the producers myself. I'm going to find the importer. And I am a guest sommelier at a destination spa in the Poconos every quarter. Wow. Yes. And so the beverage director there introduced me to my now importer of the extra virgin olive oil. She's like, you have to try it. He's bringing in olive oils from South Africa. And I was like, South Africa makes olive oil? Yes, exceptional olive oil, by the way. And one thing led to another where then I started um working with this importer. They were able to import the products, they're able to bottle it for me, and then I ship the palettes here because I like everything bottled in the USA because we bring in everything from Spain and Italy over in like big refrigerated containers. So bring everything over in larger drums and then they bottle it for me. Keep everything, you know, FDA compliant. Belfad. And what year did you start doing that? The Salmon the Grove launched in 2024, right after I did my Alpha certification. Thank you. Yeah, so it's my passion project. It's a baby. Um, but it right now we have 600 bottles produced, so 300 of each. So it's very, very small. Um, I hope to expand. Um, again, that really as as soon as I go over there for the harvest and yeah, I can check on things and make sure that we're still doing everything. If there is room to expand, we will and bring in more and produce more bottles. But for right now, this has been a great passion project for me because olive oil is still becoming one of those um focuses for a lot of consumers, but it's still there's a lot of olive oil out there, there's a lot of myths out there. And so pushing um a product is also very hard. You know, when you private label, wholesale is not your margins. Your margins are private sales.

SPEAKER_02 30:45

Yes, I in high quality. Right. And for you, you're probably not wanting to mass market these things. Like one, because the quality quantity can't take it, right? But then two is like, I mean, you're kind of going after that consumer who understands and who can experience and enjoy it, right? So it's a different market. It's not your mass, like let's e-commerce this out to everyone. It's a let's maybe, maybe you do events, right? Is that how you get most of your sales for the olive oil or where do those come from?

SPEAKER_04 31:14

Yes, I do educational events. I do have um a few retail stores that bring it in. So a couple of the wine stores where I host curated experiences at their wine retail stores, they bring in the olive oil because there's nothing better than going into a wine shop and buying a bottle of wine and a bottle of olive oil to pair with it and then giving that as a host or something.

SPEAKER_02 31:31

It feels like you're in Italia.

SPEAKER_04 31:32

Yes, exactly. And so I have I usually try to stick with like one per area. So we have one um, one retail store in Nashville that has the extra virgin olive oil. We have two in Franklin, but on completely opposite ends of Franklin, and then two in Spring Hill on completely opposite ends of Spring Hill. So I do a lot, those are my retailers. I promise them, you know, the exclusive. They can have the extra virgin olive oils. I help them promote and push the olive oils because I think that's also very important. A lot of times olive oil sits on the shelf and it really doesn't, it does have an expiration date. It doesn't get better with age, like wine, like some wines. Um, so you really want to make sure that the olive oil is moving off the shelf. Um, so it's not sitting in the light too much. It's not, you know, just you know, aging on the shelves. And so I make sure that I also do as much as I can with my retailers to promote that the olive oil is there for, and then I do a lot of private events. I do a lot of online sales as well. And so usually we sell out every year by the end of the year before I bring in the next harvest. So I try to always balance it out. Thank you.

SPEAKER_02 32:38

Yeah, set aside a couple for yourself or having you.

SPEAKER_04 32:40

Always for research and development purposes.

SPEAKER_02 32:43

You now you have to have to taste testing, make sure the quality is so that it's amazing. So then that brings me to where our next we talked about first dollar, talked about transition to um full time in the business. The next is stupid tax. So a lot of people don't know what stupid tax is, but I could learn the term from my grandpa. So I and I've kind of carried it with me. Stupid tax is like when you have to pay or you make a mistake that costs you money or time, etc. And every every business, every person pays it, but especially business owners, they pay it, they pay a really big chunk of stupid tax, especially in the beginning. If they don't get things figured out, they pay it at the end too. But um, so what I guess kind of one stupid tax that's probably more than one, but what's one big one that you think that you've paid?

SPEAKER_04 33:31

Oh my gosh, this happened to me. So I would say bringing in an extra palette of extra virgin olive oil that I should not have. Um, it was selling really well, like it does. And uh, you know, I work really hard to like push it and promote it and do all these things and educate people on it. Um, and I thought I was gonna be in one of the festivals, one of those uh, you know, food festivals, those downtown festivals.

SPEAKER_02 33:53

And was that here in Nashville or was that? Yes, it was here.

SPEAKER_04 33:55

Oh, yeah. This was I learned this lesson the hard way. Was it last year? Might have been, yeah, it might have been last year. Um no, it was the year before. Okay. So like the cusp of 2025. Okay. And so I was like, well, I mean, I knew that I only had a certain amount of time to bottle because my importer does, they they blend for grocery stores and stuff too. So they bring in other olive oils in the blend for grocery stores. So like you have to get on the bottling schedule. You know, I'm not gonna, I can't bottle this myself. Um, and so I knew I had a certain amount of time and I applied for this festival. And I was like, there's no way they they're not gonna pick me. Come on, I've got a great product. And so I bought anything. It's the ego, the business owner ego. I love it. I love it. Yes, and I was like, well, I didn't want it to be on the schedule. I only had like 10 cases of each left, which isn't a lot if you think about it, because I had another six months to, you know, to sell the rest of it. So I was like, okay, if I wasn't in this festival, but what if I sold it on the festival? And then my customers wanted it, you know, the business ego. And so I ordered that extra palette and I, you know, got everything brought over. And so it was a little extra. It was expensive, and that's what we went up to the 1200 bottles. Luckily, I wound up selling them, but still did not get the festival. And I had so much extra olive oil that I had to push and get rid of. And um, I wouldn't say not necessarily get rid of it, but I obviously it took up my entire house. Um, I'm just grateful my husband still loves me because our entire house is filled with cases of olive oil and every room you could possibly imagine. And it was, it was really hard. I mean, financially, I took a hit because I really thought I was going to sell it all. And then now I had to spend extra hours in, you know, my time, money, marketing. And, you know, when when you have retail, you buy the product up front and then you have to sell it. So it's, you know, that was um, that was money up front. Of course, you have to pay the importer and the bottler first.

SPEAKER_02 35:41

Absolutely.

SPEAKER_04 35:42

And yes, so that was my big learning lesson. And so now I'm a little bit more strategic about, again, going back down to what I know I sell really well, um, which is the smaller production right now, selling it really well, and you know, kind of learning from those mistakes.

SPEAKER_01 35:59

That was so cool.

SPEAKER_02 36:00

So then now, but say you say now you got into a festival, say, say the same one, same scenario, say you only had the two left. How would you, and but you know that you did get it. Or no, no, let's do the same situation, but this year, after that's already happened, how would you handle it this time?

SPEAKER_04 36:16

Yes. So if I did get into one of the festivals, I mean, I must say I I don't want it to cloud my judgment, so I will apply again, but you know, definitely did not apply for those festivals ever again. Um but now I will. And so what I would do is I would first just sell out. I would let myself sell out of extroverts and olive oil. And then luckily I know quite a few olive oil producers here that if I had to get product, they actually sell olive oil here in Nashville. And I have my reseller's um certificate. So I could go and buy some other really great olive oils that I promote a lot of times on social media because, like a wine seller, I have an olive oil seller now. And so there's a lot of really good olive oil out there. So if I did sell out a salmon the grove, I would just make sure to bring in another producer with me and sell throughout the festival of that if I had to.

SPEAKER_02 37:00

I love that, you know.

SPEAKER_04 37:02

So you'd have a plan B. So I would have a plan B and I'd make sure that there was olive oil at that booth. But I love that. I'm I might have to sell out a psalm in the grove first for that to happen.

SPEAKER_02 37:10

Absolutely. I like that. So then that being said, so so how do you feel about that though? And like how do I guess other olive oils feel companies feel about that? Because I mean you're a direct competitor to them, right? So how does that feel to say, okay, I can't sell my products, but now I'm gonna sell theirs? Like to them and for you.

SPEAKER_04 37:29

So a lot of producers actually enjoy when you can't, because I'm essentially I uh from my website, I'm also a retailer. So selling other olive oils, especially when they're not from Toledo, Spain, and Apuli, Italy, is absolutely okay. Like I hope to expand into the market of selling. I met some amazing producers at the fancy food show this year. I think I tasted over 200 olive oils in like three days. It was incredible. Yes. And I met so many amazing producers from other areas of Spain, from Tuscany. Um, actually, an importer that I've been um friendly with down here in Nashville. They import a lot of extra virgin olive oil. And I was able to introduce them to a Tuscan producer that I'm hoping her olive oil comes over here. I'm not an importer.

SPEAKER_02 38:11

Lots of connections. Yes, it's so interesting, like the industry connections that you can make, you know. Yes. I love that about your stupid text. So thank you for sharing that. Thank you. Um, so thank you again for the tasting. That was incredible, clearly. Um, I enjoyed them. So happy. And everyone else here. Um, okay, so then now we're gonna talk about where you are in that like soulpreneur to enterprise. Because eventually your goal, right, is to have an actual Somali like business, right? So like having people work under you, is that kind of what you're thinking? And like training, things like that.

SPEAKER_04 38:44

Yes. Ideally, I would love to stop being a one-woman team. I think I do have to release a little bit of control. Yes. Um, so that's something I'm working on. Very true. Yes, through meditation and positive thinking. But um, but yes. So I would say I would love to have a team where we are doing um events. So a large part of my business, of my sommelier business right now, besides the olive oil and what you see online, a lot of times I am still in luxury apartment buildings doing amenity events for their residents. That's a big part of my business. Yeah. And the other side of it is curating experiences for private clients in retail stores and restaurants. So it's still every single thing that I was doing. But yes, right now as a one-woman team, it's difficult because to outsource my personality and my passion, it's hard because it's hard to duplicate you.

SPEAKER_02 39:32

Right.

SPEAKER_04 39:32

People hire some in the city because they've been to one of my tastings and they're like, I want that in my home, or I want that person. And but I think what I can do to scale it with the extravergent olive oil and with curating these experiences is finding really good, passionate chefs and finding really good, passionate people in wine and food that do want to branch out. And I've been talking to a lot of great people that are online. Um, you know, they're micro influencers, you know, people that really are passionate and they want to do experiences, but maybe they just don't have the means or they don't have the social media poll, they don't have the network that I have. Um, so I think that's the goal one day will to be have people under me and also to have a social media manager.

SPEAKER_02 40:14

That would be the ultimate that would save me probably a lot of time. Like a social media slash admin person would probably be a huge deal for you.

SPEAKER_04 40:22

Yes.

SPEAKER_02 40:23

I think. And that would help you, I guess, create more like revenue, right? By going out and doing more of these events.

SPEAKER_03 40:29

Yes.

SPEAKER_02 40:29

It sounds like so. How many hours a week do you think you spend on doing like social media marketing? Because you're on social media all the time. Oh, yeah. I see it. I love it. I love the content. Um, very educational and the food. I'm all every time I see your post, I'm so hungry. Even if I if I see it and I'm not hungry, I'm hungry at the end of it. So I'm like, okay, I have to like block you whenever and be eating all the time. Um, and then then I can't make what you're making. So I'm like, this is just too much. But no. Well, I appreciate it. No, it's actually inspiring. I love watch seeing it. Um, that being said, so how much time are you spending doing like your social media marketing and your admin each week?

SPEAKER_04 41:03

Oh, I would say at least 20 hours, if not more. Probably, yeah. So I spend most of my day on the computer, hence the carpal tunnel. Um, but then I would say when I'm not doing that, I'm hosting events. Um so that's been yes, delegating the admin.

SPEAKER_02 41:18

Double your revenue. I could actually, if you had an admin or social media person, right?

SPEAKER_04 41:23

You know what? That would be great. Yes. And that's something I think would be my 2027 goal is to really look into that.

SPEAKER_02 41:28

I feel like I've been there are so many options now with like offshoring, like outsourcing admin, like affordable. But you also have to save up for that, right? So, like one thing that this I don't know if this is gonna help you or not, but one thing that helps us and like a lot of our clients is okay, say you you're ready to make that hire. If you can put that money, whatever it's gonna cost you like for away for three months in a row consecutively without any issues, then you have the money, right? You have you have three months of save for their for their um pay, right? For their um their costs, whatever um payroll costs, whatever they are. And then you also like you have that security, so you know, okay, I have this three months. If something goes wrong and I can't afford them, you have a backup. So that's what I would say to do, and say next time we'll bring you on it, maybe you'll have your ads in person. I love that. We'll hear about when you're going to start that trajectory.

SPEAKER_04 42:24

Yes, yeah, but what do you think percentage-wise I should take from every, I guess, income?

SPEAKER_02 42:29

So that's more of like a costing. So you mean like every job?

SPEAKER_04 42:33

Yes, I guess every check that comes in, should I be putting aside 10% like or like a 1099 or I would normally do, or I mean, so for taxes.

SPEAKER_02 42:42

Okay, so that that I would say. But then do I put another 10%? So I'm putting 20%. You mean your employees? So I guess if they're 1099, you wouldn't be doing any taxes for them. They would do it their own, like their self, which in at least from what I my perspective of thinking at what I would do is I would I believe it'd be the best use for you is to have someone 1099 or have someone like an outsourced company managing that for you. So you wouldn't pay any payroll taxes or have any like liabilities on the employees' stand like standpoint. There's a lot of like nuances that come with that, like the unemployment tax, etc. Right that you have to register for. So you wouldn't necessarily have to go through those hoops. That would be and that would be a really good start. It would really jump start you, and you could probably get it done as like 500 bucks a month. Oh, okay. So I would that's definitely I would definitely create a plan.

SPEAKER_00 43:34

Yeah.

SPEAKER_02 43:34

Um, but yeah, I mean, definitely find you have to find the right person who can actually handle it. And I will say this is what I've learned from doing this, from having done this multiple times and failing is definitely like create, spend time on that person that you hire. Spend time up front. I agree and train them properly. Cause if not, if you feel like, oh, you're admin, you can handle everything. That's what I did. I'm like, you got it all. Not the right thing to do. Yeah. The hard way. It's so true. Yes. Yes. It's a big, like, big time commitment up front from the owner. But then in the long run, that's 20 hours a week that you get back. I mean, maybe maybe for five hours you're still shooting content or something, right? Right. But then think about that, like 15 hours a week, that's you know, you're still, you know, 80% of what you were yes.

SPEAKER_04 44:23

And honestly, just making videos and just thinking about creatively the posts. You know, I know what I want to say about it, but you know, sometimes a fresh eye and a f you know, a fresh brain just it makes it all better, you know?

SPEAKER_02 44:33

And you can always like, you know, meet with them once a week and say, here's all my thoughts and ideas. You take it and yes.

SPEAKER_01 44:40

Do do you make money out of social media right now?

SPEAKER_04 44:43

I do a few videos where I will like whitelist with a few brands. Um, normally the brands will reach out um and they will they will want to whitelist a video that I created or also like user-generated content, the UCG content. So, yes, those brands traditionally reach out to me and then I will create something on their behalf. Traditionally, it's also brands that I've already wanted to write about or a brand that I was already consuming, like one of my favorite mocktail brands. I do a lot of whitelisting with them. And so, yes, as long as I'm passionate about them and as long as I can authentically represent them, I will absolutely do a paid influencer.

SPEAKER_01 45:17

How book are you every week? Like, and what is the busiest time for you?

SPEAKER_04 45:22

So I would say my busiest times are going to be February, the only time in quarter one where it's really busy. And then um starting in, I would say quarter four is the busiest time of year, like literally October. Yeah, I'd say mid even mid-September, but like October through December, like that's it. Like I tell my clients, if if you're new and you want to book something with me in November or December, you need to book it in August or September. Um, I save a few spots for clients that I know book every year that always call me last minute.

SPEAKER_05 45:52

Yeah.

SPEAKER_04 45:52

Um, so I know exactly when to kind of save a few days for them. And I'll let them know, like, hey, someone's asking about a thing, a date I think you'd like. Um, but those have been the clients who've been with me forever. So um I do try to let them know. And but yes, I would say October through December like makes my entire year, which is great. So um June was surprisingly uh busy this year, which usually the summer slowdown is real for restaurants and retail and for businesses like mine, but uh things are just picking up because of the extra virgin olive oil. So I think that has helped in the past. It's always been very seasonal. Quarter one was slow except for February, quarter three and four, it picked up tremendously.

SPEAKER_02 46:29

Um maybe getting your name out there now, too, right? Is that you're becoming more established, like you're meeting more people, you're you're doing all these events and they're seeing how great you are.

SPEAKER_04 46:38

Thank you. Yes, Middle Tennessee has been so kind to us. I'm very grateful for everyone here in Middle Tennessee.

SPEAKER_01 46:43

How different is business here versus in New York? How different is doing business?

SPEAKER_04 46:47

It's definitely a little bit of, I would say, a slower pace here. I would say I'm still doing a lot of events, but I find I have, I would say, a little bit more time. Where in New York, you're always, you're always running around. You're always, you know, up and down, you're on the trains, you're going to an event, and then I'm hosting two events before I'm going to events at night. And, you know, so New York was just so busy. It was, you're working 24-7, but you somehow like have the fuel and the energy to do that. And here I find I get a lot more time to build and grow myself. So that's what's actually been really rewarding about um the business here in Tennessee. I've actually gotten time to really develop the culinary side. I sort of missed my chef days uh when I was in New York. You know, I was always food and wine experiences. Now I'm getting to develop recipes again and actually write content and be really thoughtful and intentional about it. So I would say it's similar pace, but it's a little bit of a slower pace, but in a better way, because I'm actually giving myself time to grow and learn new things and start a garden and grow my own vegetables for all these recipes that you see on Instagram. So yes. So it's turning into a culinary, you know, more culinary consulting and involving food and wine. So it's it's expanded my business in a way that I would have never thought and would have never been able to do in New York.

SPEAKER_00 48:01

That is so cool. That's a neat story.

SPEAKER_02 48:02

Okay, now we're gonna do like a rapid fire, just a few questions. So my question is what outdated or in your opinion, outdated rule or like structurally, I guess how wine and olive oil are perceived or has to be in that business rule are you breaking, or you think could be broken?

SPEAKER_04 48:22

Um, I would say hmm, if I'm gonna break a rule, hmm.

SPEAKER_02 48:28

Or maybe you are already with your business, like breaking a traditional, like say a traditional olive oil or wine company or Molly A, like how they would typically behave versus actually combining the two.

SPEAKER_04 48:38

I feel like a lot of times um when I teach, I teach a fun class called salt, fat, and acid at tasting experience. And so we'll do like wine, cheese, and olive oil specifically. And so I feel like a lot of times one, the name, you know, kind of throws people off. They're like, what? Is this like, you know, science driven? It's like we get a little geeky, but it's also really interesting. I feel like a lot of times when we think about extra virgin olive oil, we're not generally tasting it unless you're at, you know, a grove or a mill, um, unless you're visiting a region and you're like, oh, they produce olive oil here at this winery. And so there is that. So I think the olive oil tasting itself is now becoming more popular. And definitely myself and a few of the producers are pioneering that in in the industry down here in Middle Tennessee, because there's also not a lot of us down here in Tennessee. Absolutely. Um, and I would say just making that wine and olive oil an experience together. It's been it's become more inclusive to my tastings, which is great. Um, so I'd say that is really, you know, just making sure that you have the right fat and the right acidity and showing people how to utilize it. And I feel like that's something it was either wine and cheese pairings, wine and chocolate pairings, or wine and food pairings. And nobody really ever explains why and what. And why do you want acidity with good fats? And, you know, how does it pair together? You know, does it can, you know, if you have a beautiful, delicious olive oil coating on your palate, the a great wine with acidity can wash it off, ultimately making you want another bite of food or another sip of wine. And so I would say, yeah, maybe that's a little bit where I'm, you know, breaking the chain in that one.

SPEAKER_02 50:05

Still surprises people. That's super interesting. So then uh my next one while Jet gets ready is in the next 90 days. I know we talked about 2027 goal, but in the next 90 days, is there something that you've kind of heard here we talked about that will help you that you can do to take you from soulpreneur to enterprise or on that journey?

SPEAKER_04 50:25

I would say yes. I would say what I have learned here that is, I would say what I've learned here is more about yes, I do have to give a little more of that control and you know, get more time back for myself because I do think that there are ways that I'm definitely, you know, not utilizing my time properly. And as a solo business entrepreneur or a solopreneur, I mean, your time is time is money. Time is essential. And so yes, I'm definitely, I definitely need to start putting some money aside because I'm definitely wasting a lot of time doing these admin tasks and doing the things that I don't need to be doing.

SPEAKER_02 50:59

So one thing I would encourage you to do is take a piece of paper or if you prefer like using like Excel or like a Word document, write down, I mean, maybe spend a week of like everything that you're doing and just in that sheet or in that paper, every time you're doing it, write it down. No matter if it's hosting an event, coordinating an event, emailing with someone, talking to your accounting firm, talking to your attorneys, um, you know, like going in QuickBooks and doing something or putting something in your Excel, looking at your banking account, whatever you're doing, put it in there, posting on social media, commenting back, replying on social media, those little daunting things from the big things to the small things, write everything down so you know what you're doing. And then in the next 90 days, you start checking off things that you love. If you love doing it, put it in a different bucket. Oh, I like these things I love, these things I will keep doing. And then another bucket, do things that you don't like doing, but only you can do. The third bucket is things mundane, coordinating a scheduling, right? Sometimes, you know, you could use AI to make it more efficient. That's true. Free or a hundred bucks a month, whatever it is for Claude, the good one. Oh, yeah, I've heard good things about Claude. Yes, yeah. So bodies. It's just everybody seems to be talking about Claude, you know? It's become a thing. It's all the rage, you know. I do love AI. So definitely, like, you know, the right those three buckets in that third bucket, the last one, that's gonna be the stuff you can probably do some immediate, either like restructure like time-wise, or maybe make it more efficient and say, Okay, I'm going to post on so like schedule all your posts out, like for take a three-hour window on Monday or whatever day you want, three-hour window and do all your social media scheduling.

SPEAKER_04 52:36

Okay, that I do.

SPEAKER_02 52:37

And I think that that would make it more efficient, right? And then eventually it might weed down your time a little bit, but then eventually you'll have that window for the admin person, or et cetera. But but then like what you're doing when you're doing that is you're also establishing processes, which are really important to have when you bring on people too.

SPEAKER_04 52:54

Right. Um No, you are right, because I am I am just uh the the typical, like, you know, I'm doing my social media every morning as I just go through my day and it's uh it's taking up a lot of time.

SPEAKER_02 53:03

Which if you have a routine and it works for you, it's great, but it also it's not scalable either. So um, so yeah, so definitely your the first dollar that you earn, like we talked about, like proves there's some kind of demand. Yeah. But I think you're really it's gonna be so sweet, sweeter than like a Riesling, right? Ooh, yes, I love that. When you when you get your first dollar that you did not take part of. So I'm really excited to eventually learn about that.

SPEAKER_03 53:25

Yes. That's awesome.

SPEAKER_02 53:26

Any questions? Any rapid fire?

SPEAKER_01 53:28

Uh one last question. This might this would be probably a funny question. My people think it's funny. Um I know we talk about Dominican Republic, and you did you try the wine down there?

SPEAKER_04 53:40

I did not.

SPEAKER_01 53:42

Did you try Vino La Fuerza?

SPEAKER_04 53:45

No, but I think when I go in November, I'm going to have to.

SPEAKER_01 53:48

Just go to a little colmado and then just get it.

SPEAKER_04 53:51

Yeah, and it's available locally.

SPEAKER_01 53:54

Anywhere. Any, any, any colmado, any stall in the street, just get it.

SPEAKER_04 53:58

Holding out on me.

SPEAKER_01 53:58

Yeah, and let me know what you think about it. I will. I'm always down to it. Okay.

SPEAKER_04 54:03

So then when you come back, we need to do it.

SPEAKER_01 54:05

Yeah, I just let you know what you think about it, you know?

SPEAKER_04 54:08

Yes. I did try a Dominican spirit. It was uh Mama Juana. Yes, Mama.

SPEAKER_01 54:13

Mama Jamana is so much.

SPEAKER_02 54:16

That's a popular thing down there.

SPEAKER_01 54:18

That's a pretty popular reference. No, but I love vino la forza. Every time I go down there, I try drink, I drink it. It's really good.

SPEAKER_04 54:27

Is it sweet? Is it made for grapes? It's really great.

SPEAKER_01 54:29

It's really it's really cheap wine. Okay. It's just cheap wine for the people.

SPEAKER_04 54:34

Yes.

SPEAKER_01 54:34

For the people.

SPEAKER_04 54:35

I'm always down to drink anything as long as it's from the country, then I'm busy. Yeah, absolutely.

SPEAKER_01 54:39

It's really cool. You should try it out. Sounds good.

SPEAKER_02 54:43

Before we close out, I have a question. Yes. Okay. What kind of wine would you pair for me? I know I told you what kind I'm already like.

SPEAKER_04 54:51

Yes. Okay. So what wine would I pair with you with food or just personality. Oh, with your personality. Ooh, I would I to be honest, giving me Pinot Blanc from all sauce vibes. Okay. I don't know if that's it. Yes. No, it's bright, it's crisp, it's refreshing, a little bit of mineral-driven, and very beautiful. And they sometimes can tend to be flowery, but kind of well-rounded and you know, wow.

SPEAKER_02 55:16

Just yes. Polished and perfect. And to hear from my head after that. No, yeah.

SPEAKER_00 55:22

That's what about me?

SPEAKER_03 55:23

Thank you. Thank you. Hmm.

unknown 55:25

Okay.

SPEAKER_04 55:36

Maybe just a Pinot War from Burgundy. Structured, elegant, classic.

SPEAKER_01 55:43

I'm going to go ahead and buy down.

SPEAKER_04 55:45

Yes.

SPEAKER_01 55:46

Where can I get it?

SPEAKER_04 55:47

You can get a lot of Pinot War from Burgundy. It's like a red burgundy. You can get that pretty much anywhere, all over Nashville, Murphy's Boro, where you are at. There's a great shop. There's a couple great stores at Murphy's Boro.

SPEAKER_01 55:57

Awesome. Yeah. I'll go. I'll go to your wine store.

SPEAKER_04 55:59

Go in and be like, I want a burg, I want a Burgundian Pinot War, and they'll find it for you.

SPEAKER_01 56:04

That's awesome. That's awesome. This was awesome. I'm really excited. So where can people find your products on your website? Some in the city.

SPEAKER_04 56:11

Sominthecity.com. Um and then the city. Yes, thank you so much. Um so yep, psalminthecity.com. You can find Salmon the Grove and all of the different products there. We even have olive oil skincare because I use a face oil with olive oil on it. It's very limited production with some of the beef towel that we have down here in Tennessee. That's just so great. Yeah. Um, and then the wine, Smith Madron, hopefully will this will be coming to Tennessee. They were available in Tennessee for a little bit, but they're changing distributors. Um I am writing about them and you know helping hoping to help them find them at distributor. So I luckily got to taste them with you guys today. But um, these wines should hopefully be back in Tennessee within the next few months.

SPEAKER_01 56:52

Awesome, perfect.

SPEAKER_04 56:54

So you can order them online.

SPEAKER_01 56:55

Yeah, just go in the city, uh, you know, for just go to some in the city for the for the product and also if they want to hire you to host any event. Absolutely, just more especially during the low month.

SPEAKER_02 57:06

White Glove might be having an event, Harrow and Jet might be having an event. I don't know. We do a lot of business incorporate events. Awesome.

SPEAKER_01 57:12

I'll be awesome to have you over. Yeah, so I'll be amazing. Yeah, awesome, yeah. Awesome. Thank you guys.

SPEAKER_04 57:17

Thank you guys so much.