Speaker1: [00:00:01] What does it mean to be completely healthy? Welcome to the podcast, where you'll find encouraging stories to help us focus on all layers of our health the mental, the physical, the [00:00:15] emotional, the spiritual. I'm Monica Patton. And these are the parts of us. We always hear drink more water. But how often do we think about the water we're drinking? In [00:00:30] today's episode, I sat down with Blue Jug owner Sarah Lockhart. We look back at her early beginnings in Fort Payne, along with the health benefits of alkaline water for the body. Her family's alkaline water and health food store brings [00:00:45] one of a kind products to the area, including Buttersnob Baking, kombucha, local produce and products to help you live a better and more sustainable life. Welcome, [00:01:00] Sarah.

Speaker2: [00:01:02] Hello.

Speaker1: [00:01:03] I'm so excited you're here at the podcast.

Speaker2: [00:01:06] I'm honored that you asked me.

Speaker1: [00:01:08] So let's just jump right in and I'd like to to start from. You [00:01:15] are a co-owner of the Blue Jug in Fort Payne. For those who don't know what the Blue Jug is or if they just associate it with water.

Speaker2: [00:01:26] Mm hmm.

Speaker1: [00:01:27] Y'all are so much more so. I want you to tell us about what. [00:01:30] What it is, what the business is about, what y'all have to offer the store.

Speaker2: [00:01:34] Okay, well, do you want me to start with how it got started?

Speaker1: [00:01:39] Yes. Okay. I'd love to hear that. All right.

Speaker2: [00:01:41] Yeah. So my [00:01:45] dad is how it got started. We used to live in Texas and he had gotten into contact and association with people who were doing a thing [00:02:00] with alkaline, with water filtration and then alkaline water. And so actually in Texas, he had co-owned with a couple of close friends and partners, a store there, and life circumstances changed for them and they decided to [00:02:15] relocate to Alabama. And on the heels of that, life circumstances changed for me. And I also relocated to Alabama. At that point, he had relinquished his partnership with his store in Texas [00:02:30] and asked me if I would open a store with him. And my eyes got wide and I thought, I think you're crazy. We don't know anybody here in town. We're new here. And this will be odd [00:02:45] for Fort Payne. But sure.

Speaker1: [00:02:49] I'm going.

Speaker2: [00:02:50] Why not? I'm going there. A major transition in my life. Sure, I don't really have much else happening, so. Sure. And he asked me to just commit a certain amount [00:03:00] of time to help him at first. And it kind of blossomed out of that. So as it began, we were we had a different name then we were Water Tree and we were really principally water refilling station, alkaline [00:03:15] water refilling station. And we had a few other ancillary products, but nothing really much beyond that. And as time went on and it looked that my situation or my, you know current [00:03:30] presence in Fort Paine was going to turn permanent, I got more involved with him and in daily operations and we kind of transitioned to where I kind of took a lead on that and started trying to incorporate other natural products [00:03:45] or healthy products or what have you. And in addition to that, about three years into the business, we rebranded and became Blue Jug. And so here we are now, and I've just [00:04:00] continued to try to expand on the the health market side of it, as we call it, the health market side. So for me, that means healthy snacks, some [00:04:15] supplements, things like that. We've just kind of continue to go forward with that.

Speaker1: [00:04:21] And let's not forget about. The Buttersnob.

Speaker2: [00:04:24] That's right. So three years ago. I believe [00:04:30] it was. Jason moved to Fort Payne and he quickly it was in his plan when he moved here, he quickly got his cottage baking was that a license certification? He had to take a test and do that [00:04:45] and created butters not baking. And so at the beginning we just had a few things in the store and when we relocated two years ago, I didn't include the fact that we relocated two years ago, but two years ago we relocated so that we're [00:05:00] downtown on Main Street and we were able to then incorporate a full kitchen. And so now Buttersnob Baking is a full part of the Blue Jug of Fort Payne.

Speaker1: [00:05:13] So, well, his part [00:05:15] is what actually got me in the store because I keep hearing of these quiches and these desserts. If the listeners have not had his quiches and oatmeal cream pies and macaroons. I mean, I can keep naming it. Yes, [00:05:30] he's amazing.

Speaker2: [00:05:31] He is amazing. He is amazing. He has a real talent for this. And it's just it's born out of a hobby. It's still just a hobby, quite frankly. He has a full time day job that he works [00:05:45] remote, obviously, because he's always around and he's able to do this. But it's really a hobby. He's a hobbyist. He's been doing this for years, years and years ago, he got a blue ribbon for [00:06:00] his barbecue sauce at the Texas State Fair, and he has done biscuit competition bake offs at the Texas State Fair. He has. What else has he done? He's done several. So it's always [00:06:15] been a thing with him and he was interested in doing this. It was like an outlet. And of course, sometimes it's more of a drain than an outlet.

Speaker1: [00:06:27] It's his creative outlet.

Speaker2: [00:06:28] But it is his creative outlet. Yes. [00:06:30] Yes, very much so. And absolutely, it has been a great partnership because he brings so much to what we can do in the store. And then, of course, when we relocated, we [00:06:45] expanded on the health market side of it. So we've got whole fruit smoothies and and other items. So now people can really come in and they can grab a little food or a drink or a, you know, a kombucha [00:07:00] or a smoothie. And and then his treats and and other baked goods are complementary to that. So it's been great and it really has been a draw and people come in for [00:07:15] the water and maybe don't even notice that stuff until somebody says, Hey, have you tried this? And then the opposite is true. They come in because they heard about the macaroons or the quiche, and then they end up drinking the water, too. So [00:07:30] it's a symbiotic it works nicely.

Speaker1: [00:07:32] Um hum. Going back to the Blue Jug birth of the business, I guess you could say. Is this a chain?

Speaker2: [00:07:45] Blue [00:07:45] Jug, my father and I, along with our partner and friend in Texas, did start a corporation. We have established a warehouse in Texas and a warehouse here, [00:08:00] and we aren't a franchise, but we sell the licensing for use of the brand name and someone who joins that membership of using [00:08:15] the licensing and the warehouse, their requirement is to not sully the brand and to sell the water and keep the water quality on par with our standards for the water quality. So basically, they buy a water [00:08:30] system, they buy a licensed use of the brand name. So there's nine, ten, nine stores. Ten stores now.

Speaker1: [00:08:40] Yeah. So your dad is part of the originators?

Speaker2: [00:08:44] Yes, [00:08:45] he's still part of that. So that's why I was alluding to the fact that more daily operations are kind of on me now, because dad actually handles corporate and warehouse, you know, daily running more than I do. I'm not involved in [00:09:00] the warehouse hardly at all. So that's his.

Speaker1: [00:09:05] That's his focus.

Speaker2: [00:09:06] Yeah, that's his focus.

Speaker1: [00:09:08] And Jerry is wonderful when you say him because he will make an appearance.

Speaker2: [00:09:14] Mm hmm.

Speaker1: [00:09:14] He does [00:09:15] now and then. Yeah, he does.

Speaker2: [00:09:16] He's still coming into the store. I don't even see him that much anymore. We're keeping different hours now. But yes, he loves people. He loves humans. He loves people.

Speaker1: [00:09:28] He does, too. And I think you do, too, because. [00:09:30] I have to say, that's like, I love the products that y'all offer, but as far as what keeps me coming in is you and Dad, I feel like. And I love Jason, too. I think you're [00:09:45] just a really great customer service. There's a good feeling, a good vibe. When you come in there, you often you offer amazing products. You can't I don't feel like get exactly anywhere locally and I feel like I really, really a good part of the community. [00:10:00]

Speaker2: [00:10:00] Thank you. I appreciate that. I mean, it was really daunting to actually start and really not know anybody and it helped a little that my daughter did start high school and I started to meet a few people or, you [00:10:15] know, just in general started to get to know a few people around town. But, you know, my dad's never met a stranger.

Speaker1: [00:10:20] No, he hasn't.

Speaker2: [00:10:21] So he he talks to people and and they would show up, you know, they would say, well, how much, dad, you know? And there they are, you know, and [00:10:30] that's what he's going to do, which, you know, thank God for that and thank God for my dad being the way that he is. Because as much as I do enjoy talking to people, I'm not going to go out there and just glad hand the strangers like that. I'm just not I'm not [00:10:45] that gregarious, I guess you could say. He really did get a lot of that going. And I feel grateful that the community actually has been kind of warm to it. You know, I [00:11:00] can tell that the community is very skeptical of outsiders. I've been here long enough to pick up on some of those vibes around here, and people have been very warm and accepting. It's been it's been a really good fit, [00:11:15] actually. It's nice.

Speaker1: [00:11:17] So going back to the alkaline water and being that, that's just obviously the your main part of your business.

Speaker2: [00:11:25] Mm hmm.

Speaker1: [00:11:26] What does that mean? What is that? Why [00:11:30] is it important?

Speaker2: [00:11:32] So typically. The best water source for animals and humans to drink comes up from the ground, comes up, bubbled up from springs and wells. That [00:11:45] pure, clear water, when it's unsullied by any pollution, actually has a natural mineral content and pretty much is always going to have a range of neutral to [00:12:00] alkaline depending on the actual base source of it. So whatever minerals that the water's been flowing through, the earth infiltrates the water itself. Right? So water that falls from the sky is [00:12:15] actually neutral to acidic because it's lost most of its mineral content. It's not really the best for us to drink. Water that comes up from the ground is typically what we and the animals want to drink is better for our body. That [00:12:30] being said then. Our water is fully purified, filtered, first purified with reverse osmosis. And then the water just flows through a large canister full of natural minerals. [00:12:45] And that kind of mimics the way nature would do it. It's purified like it would be from the clouds, and then it flows through minerals and it picks up natural mineral content. And we need natural mineral content. We are sorely lacking in trace minerals in our diet these [00:13:00] days, and so purified water is not the best water to drink. Filtered water is not the best water to drink. Most of us should be drinking at least a half a gallon a day.

Speaker1: [00:13:09] I half a gallon?

Speaker2: [00:13:10] Yeah, eight times eight. Remember the old thing where they said eight [00:13:15] glass eight eight ounce glasses is 64 ounces. That's a half a gallon. Now they say half your body weight and ounces. None of us have to own up to our body weight. But you take your body weight and you half it. And that's unless [00:13:30] you're a cute little skinny mini, that's more than half a gallon.

Speaker1: [00:13:34] Wow.

Speaker2: [00:13:35] Mm hmm. So if you're drinking that much water, you don't really want it to be, you know, chlorinated. Or you don't really want it to be [00:13:45] fully purified and have no mineral content because they actually have done studies because there was a there was a trend of people drinking reverse osmosis water because it was the cleanest water. That water will actually begin to leach minerals back out of your body [00:14:00] because water. It's really weird. Water science is very complicated. I am now by no means an expert. But water actually has its own memory in a way. Water [00:14:15] molecules want to return back to what their origination was, if that makes any sense at all. And I am not saying it right. So water needs mineral content is what I'm getting at. Okay. [00:14:30] It's going to reabsorb mineral content. Water is going to absorb lots of things. But, you know, except for things that aren't soluble. So anyway.

Speaker2: [00:14:41] That being said is what our stores do is provide [00:14:45] a way for people to get much, much, much better drinking water and reduce their use of plastic because it's reusable, refillable. So then they've got better water in their homes, better drinking water in their homes.

Speaker1: [00:14:56] So have you all found that the longer that you've been here, the [00:15:00] the better understanding and people are seeing the benefits of it?

Speaker2: [00:15:03] Well, I believe it's been a combination of both, just us being there and people being curious and thinking we're weird and wondering what it's all about, what they do. I [00:15:15] mean, they definitely did seven years ago. I mean, that was definitely an odd thing, you know. But also the trend in the world has increased awareness because now you can find alkaline [00:15:30] water on the shelves of most stores. Not all, but most stores have at least a few varieties of an alkaline water. And so it's not as foreign to people anymore. And there's a lot of debunking [00:15:45] about what you know and a lot of back and forth where you talk to a naturalist, you know, someone who believes in doing everything as naturally for your body as possible versus talking to a scientist or a doctor. And they say, you know, there's [00:16:00] no benefit to alkalinity in the water. I don't. I am not a scientist and I don't really. Hmm. Subscribe [00:16:15] to any particular medical claims on the water. But I do think it's the best water. I don't know how else to explain that. I think it hydrates the best. I think it tastes the best. I think it's the best water. I mean, [00:16:30] there yes, there are some good bottled waters out there that I will drink if I'm traveling or whatever. But I think. We have really great water. I think the system does a great job. And I and I think there's merit to it. Maybe it's because you drink more water because the water tastes better. Maybe [00:16:45] it's because the few bits of trace minerals are things that are fulfilling needs. Is it the alkalinity? I think there's merit to the idea of balance. We do a lot of things that are really acidic in our American diet. Lots [00:17:00] of things that are very acidic. And so it's nice to have a nice balance, you know, do something alkaline. You can do the same thing with kale and blueberries. Those are alkaline foods. Those are alkaline providing foods. They provide alkalinity to the body. [00:17:15] So your dark leafy greens and your dark berries and whatever they provide alkalinity.

Speaker1: [00:17:22] So this information that I need and I think a lot of people. Have trouble deciphering what is true.

Speaker2: [00:17:29] Mm hmm.

Speaker1: [00:17:30] What [00:17:30] is the purpose? Is it really something to it? And I think when you start living that way and start drinking and eating healthier, you eventually do start seeing those benefits. But it's not it may not be immediate. But there's a reason why people [00:17:45] come in. You have customers regularly that are filling going out of their way to fill up.

Speaker2: [00:17:52] And they come in. And over the years, we've heard many different reasons why they return. Some of them, it's because they know they can see our system [00:18:00] and they trust that that water is clean versus other places where you can get five gallon things of water and they don't know, really know what the source is or how clean it is, or just general [00:18:15] bottled water. Some people don't want the waste of bottled water, so they choose to do it. Some people love the taste because it does taste good too. So people do have a variety of reasons. But that's not to say there are definitely people that come because they [00:18:30] do feel like it's improved their health. And like I said, you know, there's so many factors in terms of health that I wouldn't lay claim on it. But I know people have come in saying that they found benefit. Probably one of the most common one is acid [00:18:45] reflux.

Speaker1: [00:18:47] A lot of people struggle with that.

Speaker2: [00:18:49] And it really seems to help people with acid reflux. But then again, there's a lot of factors there. What's the rest of your diet like? What's your overall health like? And gut health is a huge, huge [00:19:00] part of that. Gut health is a major part of that.

Speaker1: [00:19:04] So clean water, organic. I really wanted to ask you about why organic [00:19:15] matters. And how do you know for sure that it is organic and not posing as.

Speaker2: [00:19:26] Uh you don't. You don't absolutely know for sure. There [00:19:30] obviously are several entities now that stamp an organic certified stamp on things, but regulations vary. So just because something [00:19:45] says it's organic doesn't mean it's the same level of organic that you thought it was. And I don't have all of the details on that. I just know that it varies entity to entity what constitutes organic. And generally [00:20:00] speaking, though, that means the use of pesticides and herbicides. But what is a little vague and the gray area as a soil quality? And has there been pesticide or herbicide use with the soil and whatnot? I'm [00:20:15] a proponent of organic where you can get it because I believe that in industrial farming we've really relied on synthetic chemicals far too long. And I'm very, very [00:20:30] concerned that a lot of the health issues that we've seen in the last few decades that have gotten so common, that didn't used to be quite so common, could be because of the excess [00:20:45] use of synthetic chemicals, herbicides, pesticides, plastics, you know, anything any petroleum products. They're they're everywhere. We've had petroleum based plastic used excessively [00:21:00] in our food industry since the, what, fifties, sixties, probably.

Speaker2: [00:21:09] I mean, you know, and and things are packaged that way and they've become even more packaged that [00:21:15] way. You know.

Speaker1: [00:21:16] Everything's quick and fast.

Speaker2: [00:21:17] And lighter. See, you know, drinks used to be in glass bottles. And it wasn't really until, gosh, when were our first plastic bottles? The eighties, even. [00:21:30] I mean, it took a long time, but it's lighter, it's cheaper. You can ship more for less weight, you know? I mean, there's a reason for it. I get the reason for it. But I don't think it's been beneficial to humans. I [00:21:45] think it's been detrimental. There are there are studies out there showing what microplastics can do and there are studies out there showing what pesticides can do. And they affect our endocrine systems and endocrine [00:22:00] systems affect all of our hormonal systems. And then we have what happens in utero when a child is developing. And then we have all of these issues, you know, that have become generational now, you know, infertility issues [00:22:15] or, you know, just, you know. You name it. People suffering from allergies, people suffering with autism spectrum disorders, people suffering just neuroatypical disorders. [00:22:30] Where is all that coming from? Are we just identifying them more or is it because of the excess use of synthetics in our food chain? I mean, it's just become. And so, Lord, that was a long answer just to say, [00:22:45] I believe you should buy organic when you can.

Speaker1: [00:22:50] So here's the thing. This is how I look at it with what you said, Alkaline water and organic food is not going to hurt you. We know that, [00:23:00] right?

Speaker2: [00:23:00] Right.

Speaker1: [00:23:01] And actually will help you. So if you can if you have the money, if you have the access, if you have those resources, if you can take just a few minutes out of your day.

Speaker2: [00:23:13] Mm hmm.

Speaker1: [00:23:14] Even if it's a [00:23:15] little bit more benefit, I think it's worth it for it to take care of our bodies.

Speaker2: [00:23:19] Right.

Speaker2: [00:23:19] It's a little bit of a benefit. Exactly. It's you know, it's hard to combat everything that we do in our lifestyle as Americans. And so we find the ways that we can you know, it's sort of like, you [00:23:30] know, well, I'd really love to reduce the use of plastic. I would now that I work in this job and I see how many plastics come through our door and how what a pain it is to get. And the cost of them is skyrocketing right now. I'd love to see people reduce [00:23:45] and reuse and recycle, but that's not always easy. That's not the life that we've built for ourselves. It's just our infrastructure isn't set up for that, both, you know, nationally and locally and in our [00:24:00] own homes. We're just not set up for it. It takes a massive commitment. And I applaud people that do commit to it. And I'm very pleased to see people do that. But yeah, it's all the little changes. What little change can you make? You know, if you can. [00:24:15] You know, early on I had people come into the store really early on and they didn't drink water at all. And I'd say, Well, what do you drink? And they'd say Diet Mountain Dew. And [00:24:30] so you drink diet Mountain Dew. Do you drink coffee? No, just Mountain Dew. And they were having problems. And like the substitute one or two Diet Mountain Dews for a glass of water. My goodness. I think it'll help. [00:24:45] And, you know, and I think it probably did. You know, that's there are a lot of people that don't drink anything but sweet tea. All day. All day. So then have a little more water.

Speaker1: [00:24:58] Yeah, just add a little water.

Speaker2: [00:24:59] I have a little [00:25:00] more water. Just improve where you can improve. It's going to make a difference. Whether you really believe that or not, I believe it'll make a difference anyway.

Speaker1: [00:25:09] That especially the older that I've gotten, the more I think that's what happens. You start like, [00:25:15] okay, my body's not working quite as efficiently as it used to. Well, some things that I could do to help it as a ages and and it's important. It's a mortar. It's a very I'm just learning. It's how important everything that we put in our bodies. [00:25:30]

Speaker2: [00:25:31] And you can usually notice a difference. And I always. I point out to people that you may not notice today. You'll notice tomorrow or in two days, because I can go a day and not drink a lot of water and not think much about it. [00:25:45] I won't feel it that day. I feel it tomorrow.

Speaker1: [00:25:47] The next day.

Speaker2: [00:25:47] Yeah. That's when you're going to feel it.

Speaker1: [00:25:50] So kind of times, immediate results. And that's not how it works.

Speaker2: [00:25:52] Not really. It's not usually like that, although I must admit, if I'm feeling a little sluggish in the afternoon. You [00:26:00] know, and I'm having a little getting a little foggy brained. And if I just go get some water and sit back down and drink that glass of water, it actually helps. I mean, I notice that it helps. So, you know, little things do help [00:26:15] and they do add up.

Speaker1: [00:26:16] I agree. And so, you know what my new afternoon drink is, in case you haven't noticed. So the girl that works in there, beautiful, Kristin, one of your helpers. I told her she's my she's my bartender. She knows exactly what I want. [00:26:30] So I have put it off. I've had friends talk about kombucha for years, and I'm just like, I just can't. I don't know.

Speaker2: [00:26:37] Like, it's because it sounds gross, right?

Speaker1: [00:26:39] It sounds gross. And if you try one and you don't like it, that's how I am. It's like, Yeah, I don't think so.

Speaker2: [00:26:44] It really [00:26:45] puts you off to trying other ones. I know that.

Speaker1: [00:26:47] What makes it special at your place, you sell some great ones that are bottled, but you have on tap options and it is fabulous. It's [00:27:00] like another level. It really is. Yeah, I highly recommend it.

Speaker2: [00:27:03] Yes.

Speaker1: [00:27:04] Could you speak for a minute? Why it is good for you. What in particular, what are the just the few bit of benefits? Yes.

Speaker2: [00:27:13] Actually, the main benefit Kombucha [00:27:15] is a naturally fermented product. It actually is begun with a tea. And then there's this big, you know, like if you know about vinegar and a mother in in a vinegar bottle, you know, that clump of you know that [00:27:30] whatever yeasty stuff that's in well kombucha is made by fermenting tea with a big clump of stuff called a SCOBY. Symbiotic culture of bacteria and yeast [00:27:45] is what a SCOBY is. Anyway, the folks at Harvest Roots, Pete and Lindsay, which we who we met years ago, they're lovely people and they're incredibly talented. And so their kombucha is small batch generated [00:28:00] and it really is about that fermentation process. You have to feed the bacteria and yeast with a little bit of sugar, but they use an organic sugar. And then the the kombucha goes through two steps and it goes through its initial [00:28:15] fermentation. And then when it goes through the second fermentation is when they add the essences for flavor, but they don't add any more sugar. So the sugar content stays very low and a lot of the common store bought ones have a bit higher sugar content and [00:28:30] that actually changes the flavor to it. To me, I think that's one of the reasons why there's tastes so great because it's much cleaner, it's much, you know, kind of use like a beer wine analogy. It's dry versus sweet. It [00:28:45] doesn't linger, it doesn't taste, you know, funky and off. It actually tastes clean and pure, very dry. And so all of that fermentation means that that is a natural living drink [00:29:00] with living probiotics in it. And it's the probiotics that are the massive benefit for you.

Speaker1: [00:29:06] So you mentioned Harvest Roots and that brand is so that's local or where is it?

Speaker2: [00:29:13] They started in Mentone. They [00:29:15] actually the two of them are from over by Huntsville, but they had moved to Mentone and started their first productions in Mentone. And just unfortunately for them, right before the pandemic, they had relocated to Birmingham. [00:29:30] So they had a they had a long rollout there, but they've now got a beautiful production facility and taproom where they have lots of different flavours and they do kombucha slushies.

Speaker1: [00:29:42] I've never heard of that.

Speaker2: [00:29:42] Yeah, they've done a really [00:29:45] great job and their flavours are really delicious.

Speaker1: [00:29:48] Yeah, they really are.

Speaker2: [00:29:49] They really, they have an incredibly talented. You know, they're just very they're very talented people and they really know how [00:30:00] to do it without imparting too much sugar or anything, you know, just really good. But anyway, also, though, it's the probiotics that are the benefit.

Speaker1: [00:30:10] Okay.

Speaker2: [00:30:12] So, so and it's gut health that really directs a lot [00:30:15] of our issues, I think.

Speaker1: [00:30:16] Yes. Well, there's so much research behind that. I mean, like I said, we're not doctors. But you can go look.

Speaker2: [00:30:21] You can go look. There's it's on us. It's all over the place. It's it's.

Speaker1: [00:30:25] The brain.

Speaker2: [00:30:25] It's mental. Yes, the whole thing. So. Yeah.

Speaker1: [00:30:30] Speaking [00:30:30] of drinks, you'll have what else have you all added recently?

Speaker2: [00:30:36] Oh.

Speaker1: [00:30:38] Like, is there something new?

Speaker2: [00:30:40] There is something. We do have beer and wine now. We do have beer and wine. Y [00:30:45]ou said something earlier about us seeming to have things that you can't get elsewhere in town that actually is kind of our goal. I mean, in a in a sense, what I wanted to do was have a place that people could go get things that they would normally have [00:31:00] to go to the bigger city to get. And I started that with finding niche products. And then a lot of the niche products I found got picked up by large distribution and ended up in Walmart. So I'm constantly having to watch and monitor [00:31:15] and change and, you know, throw things at the wall and see what sticks, see what people are interested in and not. Beer and wine felt like a natural progression because we were adding a few little grab and go foods. We have a drink bar with smoothies and kombucha and [00:31:30] we have a deck outside and we can see the mountain and downtown and beer and wine seemed like a really nice addition. And it has been we are carrying we're [00:31:45] kind of personally seriously Jason and I personally curating what we carry, trying as many different things as we can without going to excess. And we have organic wines [00:32:00] and we have good craft beers that so far still don't see in other shops in town that are really great. And so we've been really excited about it. We've we've enjoyed [00:32:15] providing it. It's been a slow rollout, but yeah. And then we will we are working towards expanding hours when the seasons really improve.

Speaker1: [00:32:24] That's what I was going to ask for the for the nice weather you have the beautiful deck. So [00:32:30] what's, what's your vision? Just longer hours, maybe.

Speaker2: [00:32:34] Longer afternoon hours, a few more grab and go foods. You know, we won't really ever do table service. We want it to be more of a counter-service type thing, grab and go. So, but you can, [00:32:45] you can grab a snack and you can sit outside with a glass of wine.

Speaker1: [00:32:52] And you're beside the most beautiful tree in town.

Speaker2: [00:32:55] The Chandelier, tree. Absolutely. So apparently that place, like, [00:33:00] I don't know, it inspires spontaneous dancing and it inspires like marriage proposals. And really. Yes.

Speaker1: [00:33:12] It it's just some of this, I think, just telling you.

Speaker2: [00:33:14] Oh, [00:33:15] I have no footage of any of it. It's so disappointing.

Speaker1: [00:33:18] So you'll need that camera.

Speaker2: [00:33:20] Which is moving. And there might be things we would catch that we didn't want to.

Speaker1: [00:33:24] Well, that's you know, that's nice.

Speaker2: [00:33:26] It is nice. It is nice. And that's all. Everything got [00:33:30] kind of delayed and waylaid and shoved back because of the pandemic. And so a lot of it's just been this very slow, long, drawn out process. So this spring and summer when we're really looking forward to really being [00:33:45] able to take advantage of all of that.

Speaker1: [00:33:47] And so that's going to be perfect. Just having another place in town to. Gather with friends. Grab with your partner, with you, with your kids. It's just very family friendly just [00:34:00] to be outdoors. And I think people really are ready together and enjoy one another.

Speaker2: [00:34:06] Yeah, yeah. And for us it'll, it'll be an intentional environment that is, is low key and, [00:34:15] and do our best to not let it become a bar. Not that I'm against bars. I will go out to bars. You know, I'm not that. But there is a limit to that and and there's a limit to wanting to run that or [00:34:30] add that to the town. And what we'd really rather add as a place that's really chill and has a nice just calm, I just want to go sit and have a little drink with my friend. And that's a nice atmosphere. That's what we want.

Speaker1: [00:34:44] Well, I [00:34:45] like your atmosphere. I like that you all decided to come to our town. Even though there was nothing like you and you. And you chanced it and you risked it. Even if you.

Speaker2: [00:34:56] I never would have foreseen it. This is not my life.

Speaker1: [00:34:59] Feel weird. [00:35:00] I'm gonna say you're different. That's what I. That's what I tell my kids. I like different instead of weird. Yes different is good.

Speaker2: [00:35:07] Different is.

Speaker1: [00:35:08] Sure. And I've always felt you've open minds and given us some some products that [00:35:15] we need, that it's good for us and that we can enjoy and feel good about. And I think that's important that you provide that.

Speaker2: [00:35:22] Thanks. We keep trying. We keep looking for different ways to to expand on it, you know, I mean, it's it's a practice. It's really [00:35:30] it's it's sort of like doing yoga. You're always practicing. You're never perfect, you know?

Speaker1: [00:35:35] Absolutely. And you want to plug that, right?

Speaker2: [00:35:37] Oh, yeah. We we do yoga sometimes, too.

Speaker1: [00:35:40] Yeah. At the opera house.

Speaker2: [00:35:42] At the Opera House. Also, though, we are talking about [00:35:45] getting back to the outside because there were some people we did yoga outdoors in the park last summer and. People enjoyed that too. So we're going to keep trying to sponsor some yoga classes and expanding on that as well. When [00:36:00] we first started, it was inside. But then, you know, the Rona came around.

Speaker1: [00:36:04] So the Rona. Well, I'm glad we're where we're at now. We can start enjoying all the services that you provide and bring a friend. [00:36:15] Go do the yoga, sit outside, have a drink, whatever that look. You've got multiple options there.

Speaker2: [00:36:21] Yeah. Yeah.

Speaker1: [00:36:23] And so anyway, I think you're I think you're awesome. I think you and Jason and and Jerry, [00:36:30] I encourage listeners, if you have not been to Blue Jug, you are missing a gem. They are located downtown and you've heard what all they have to offer and just try them out. You will not be.

Speaker2: [00:36:44] Thank [00:36:45] you so much.

Speaker1: [00:36:45] You will not be disappointed. Thanks, Sara.

Speaker2: [00:36:47] Thank you.

Speaker1: [00:36:59] This [00:37:00] podcast represents the views and opinions of Monica Paton and her guests. Its content is presented for informational, educational and entertainment purposes only and should not be taken as medical, psychological or legal advice. Please contact a professional for specific questions. [00:37:15] This content does not represent any place of work. When we make every effort to ensure that the information shared is accurate, comments, suggestions or correction of errors are welcome.