Speaker 1: 0:44

Hey, d1,. What's going on? Not much. How are you doing? Good, I've got a fun guest today. Her name is Mallory Files and she owns Ozark Charcuterie. Are you into charcuterie boards?

Speaker 2: 0:53

Yes, of course, all the cheese, all the meat, all the goodness.

Speaker 1: 0:57

Oh my gosh, is that her tagline? That should be her tagline.

Speaker 2: 1:00

You just know how to do tagline, mallory. Yeah, you have a new marketing person.

Speaker 1: 1:04

Thank you.

Speaker 3: 1:04

Yes, you're hired. How are you doing today, mallory? I'm doing so good. Thank you for having me. I'm super excited to be here.

Speaker 1: 1:10

Awesome. Well, we're glad you're here and we want to talk about the holidays, hosting all the fun stuff coming up. So before we dive into that, are you from Northwest Arkansas?

Speaker 3: 1:22

No, I'm not actually. No, I so. Originally I'm from Texas, from the Dallas area, Me too.

Speaker 1: 1:27

Oh my gosh. Oh, you're already like my favorite now. Okay, hey, what part of Dallas From McKinney? So it's just north of Dallas. My grandma lives in McKinney. I always go to the Trader Joe's.

Speaker 3: 1:39

Yes, oh, how I wish we had a Trader Joe's here, I know. Oh, my goodness, that would be life changing.

Speaker 1: 1:44

Mckinney was crazy, okay.

Speaker 3: 1:45

Did you live there before it was all developed? So I moved out of McKinney in 2016. So, yes, but also like the 380 area and Hardin was not super developed and now there's like movie theater and Costco and all the things. So did you move here in 2016? I did to go to college here at the U of A and I graduated with a marketing degree and I loved my time here and I loved it so much that I think we're going to stay forever. And my husband went to school here as well and got married right as COVID was happening. Like the day that COVID shut everything down was our wedding day. No, so all of our vendors canceled on us the day before and then we got married in his parents' living room. Oh my goodness.

Speaker 3: 2:30

Yes, it was insane and I'm still a little bitter because I didn't get all the things, but it was really special and really cool because we're high school sweethearts too. So I kind of grew up like around his family and around his home and so it was kind of a really special place for us.

Speaker 1: 2:48

Okay, so hold on. This is an amazing story, you guys. This is a good story. Let's rewind it's a good story when did you start dating in high school, like, when did you meet?

Speaker 3: 2:56

So we met when we were freshmen. Originally he actually was dating my best friend at the time and there wasn't really much there, of course. And then they broke up and we ended up just kind of hanging out. He couldn't drive yet, didn't have a car, so I drove him around and he asked me on a date and I was like, sure, yeah. And so we were 16 years old when we officially started dating and we've never broken up. He's been like the constant and all the craziness, and so he's a very chill guy and I'm very high, strong, so that's how it works.

Speaker 1: 3:25

That's opposite. Yeah, is your husband chill? What am I asking you for? I know, jeff, he seems pretty chill, though, yeah, he is, I'm just kidding my husband's chill. You can't have two crazy people. No, you know what I mean. I'm the crazy one, I'm the fun one and Elliot's like the even keel level headed. Yeah, he's just me grounded, because otherwise I'm just popping off.

Speaker 2: 3:48

I relate to that. Just popping off, yeah, oh my gosh, that's so funny, I know. And I would say, as a testimony to having someone who is laid back and more chill, is that after number of years I've been married over 13 years now and I would say it's rubbed off. So it's definitely impacted my life and helped me see things from a different perspective. Absolutely, and that is very helpful. So I definitely do things and approach situations differently because of who I'm married to.

Speaker 3: 4:19

Yes, I love that. Okay, that gives me hope, because I'm so crazy.

Speaker 2: 4:23

We've been married for three years, it's okay to hold on to some of that crazy stone Okay.

Speaker 3: 4:28

I'm the fun part.

Speaker 2: 4:29

My husband, he's really smart too. He goes, happy wife, happy life.

Speaker 3: 4:33

Yeah, that is a small Happy spouse, happy house.

Speaker 1: 4:37

Okay, I love it. She is a younger generation. She is a younger generation.

Speaker 2: 4:42

We need to have younger generations. We do Keep us feeling useful.

Speaker 1: 4:46

Look at you being very, you know, accepting everyone's type of situation.

Speaker 3: 4:52

Or more so. Just like you know, happy wife, happy life, but also like husbands need to be happy too.

Speaker 1: 4:58

You're happy too, Like it's so Just kidding, I'm totally kidding.

Speaker 2: 5:03

I'm totally kidding, Jeff. We're sorry.

Speaker 3: 5:04

Jeff, we're sorry. He is very happy.

Speaker 2: 5:06

Oh, I'm so sorry, he is very happy Okay.

Speaker 1: 5:13

So you guys, this is crazy. Okay, so you had planned your wedding. Yes, everyone canceled, so you just decided we're still going to do this.

Speaker 3: 5:21

Yes, there was a moment where we were like, do we just hold off? But at that time, in the height of the pandemic, you know, nobody knew if this was ever going to end, if we were ever going to be able to be in a space like we are now, and so we were like, well, we just want to be married at the end of the day, and so we just decided to get married. Our officiant, he even canceled on us, so we were like trying to figure out somebody to marry us, and his childhood pastor came in and officially married us, and then some really good friends after the fact. So we actually had like two ceremonies. So the first one was us like officially getting married, like with the paper signing and everything, and then five minutes later I walked down the aisle and our friend married us and did the whole like really sweet thing, but we were already officially married by that point.

Speaker 3: 6:07

So how to get creative, and I think that like really speaks to my personality honestly is like the ability to pivot, and us as like a unit is our ability to pivot is just, I think, one of our greatest assets and strengths as a married couple.

Speaker 1: 6:24

So I'm really proud of us in that aspect. Yeah, that's a really cute story. Pivot.

Speaker 2: 6:29

Pivot, I swear that is the word of the pandemic.

Speaker 1: 6:32

Pivot, pivot it is yes.

Speaker 2: 6:36

For a while I could not.

Speaker 3: 6:37

I was like if I hear pivot one more time, I'm so sorry. Triggering no, it didn't actually trigger me.

Speaker 2: 6:42

I was going to make a joke about it triggering me, but it didn't trigger me. It didn't actually trigger you, I think because there's just there's been such a return to normalcy that it's not triggering. It's almost a joke.

Speaker 1: 6:55

Yeah, in some sense I just think of the Friends episode where they're moving the couch Pivot, pivot, pivot. I'm not normally a fan of like renewing vows, but in your case I feel like you should, so you can get your dream wedding right.

Speaker 3: 7:13

Yeah, we've talked about it and before we had our daughter Lucy, that was something we were going to do at like five years because we weren't quite planning on having kids so early. But I think at our 10-year anniversary we'll do something really fun and have all of our people there.

Speaker 1: 7:28

Well, they say you're never ready. People that say I'm waiting until I'm ready. You're never ready for kids.

Speaker 4: 7:33

Never.

Speaker 1: 7:33

I think it's great, you. Oh yeah, she just came into the world at her own time, right yeah, lucy.

Speaker 2: 7:39

That's such a cute name. She's just the cutest. Make me think of Lucy and the Sky of Diamonds.

Speaker 1: 7:44

Oh good Beatles song.

Speaker 2: 7:45

Yeah, it's a really good song.

Speaker 3: 7:46

I've never heard it.

Speaker 1: 7:47

Oh my God. Oh we are. I know I'm sorry, we're not even back. Okay, because it was one of the Beatles kids, I think. It was like I can't remember who's daughter was drew a picture. Her name was Lucy and it was like a Sky of Diamonds, right? Isn't that the story?

Speaker 2: 8:03

I think so Okay.

Speaker 3: 8:05

We're going to definitely introduce you to that song.

Speaker 2: 8:07

Especially since your daughter's name is Lucy.

Speaker 3: 8:09

Is she Her song? It should be her song. Have you heard of the Beatles, though Of course I've heard of the Beatles.

Speaker 2: 8:17

She's like I'm not that young. Okay, yeah, not that young. All right, let's talk about your business. Okay, so you got a degree in marketing, yes, and how did you transition into opening a charcuterie business, like, where did that all, where did that dream come from and how did it start?

Speaker 3: 8:37

Yes, so it's multifaceted. There's a lot that went into this, but I think it was kind of the perfect storm, honestly, so I was coming off some really horrible years. I've lived a lot of life in 25 years and before you say, oh my gosh, really I believe it.

Speaker 2: 8:54

I believe you. I believe it. I'm not going to tell you you haven't lived a lot of life, thanks, but anyways.

Speaker 3: 8:59

So I was coming off a couple of really hard years and I had this job at a marketing firm and just really wasn't my fit and I just decided I'm just going to quit everything and start a business, because I just wanted to, I don't know just own something myself. I wanted to do something by myself and kind of maybe even prove myself a little bit, and so it just kind of started from there and kind of like backing up honestly is my dad passed away when I was 17 and he passed away right in front of me, and that's a lot to deal with as a 17 year old.

Speaker 3: 9:33

And then I went to college and then I was like you know what this is going to be, something really new and kind of escaping from my reality. That was in McKinney. And then, in October of 2017, I got a call or 2016, sorry, I got a call from my mom early in the morning that my sister had passed away and she was actually killed by her husband, and so it was just this super, oh my God, it was awful. It was this super horrible situation and we spent a lot of time trying to get him behind bars and in prison and that took a lot of energy, and so that was over several years that we were in that battle, and so once that battle ended, I tried to continue my life. But how do you do that, you know?

Speaker 3: 10:22

And at that time I was 22, I think no-transcript, obviously here and then that kind of started this need for something happy and creative, this drive and this desire for something that was life-giving versus draining, and then jumping into post-graduate life, having a job that I just did not feel seen in.

Speaker 3: 10:48

I was like, okay, I need to be seen. I had the desire to be seen when I just spent so much time fighting for somebody else. And so, yeah, like I said, I quit everything and said, okay, I love food and I love to create and I already had kind of a passion for charcuterie and making small little boards for me and my husband and for some family and friends. And then I used my marketing background from the U of A and all the time I spent abroad I spent some time in Mozambique and Vietnam learning business and entrepreneurship and so I used all of that from the U of A to start Ozark charcuterie and it kind of took off and then slowed down when I had Lucy and got pregnant with Lucy. But my online community has been so wonderful and just has really taken to it and has accepted me in all forms of taking a break and coming back and doing this and doing that. That's how it should be, yeah.

Speaker 2: 11:41

Exactly how it should be.

Speaker 1: 11:42

I agree, women need to take the time to and we all should support each other, and you know you take the time you need. Everyone's story is different, with what their, what their child, their birthing story, what that takes out of this. Some have trauma from that. Maybe all women do.

Speaker 2: 12:03

I think that we have trauma and that we forget it. I've heard jokes about that, that you just kind of forget it. There's a term for it.

Speaker 1: 12:11

It is called now I'm going to forget Like a coping mechanism.

Speaker 3: 12:14

Memory bias.

Speaker 4: 12:16

Memory bias.

Speaker 1: 12:18

I've heard that's what makes you keep having kids, because you're like, oh, you remember all the cute, sweet things and you've seen your pictures, but you forget the countless nights of forever. You're like a zombie for so long. Oh my God Okay, so literally yes, going back to your social, you're really good at social, by the way. Oh thank you, and I was really impressed that you do this all on your own. Yes, because Danielle knows I'm really bad at technology and I'm the best in my house actually.

Speaker 4: 12:47

Oh, you've got a lot better.

Speaker 2: 12:48

I have a lot better. Thank you, I'm working on it. I'm proud of you. She's using Chrome now. I mean she's stepped into the 21st century.

Speaker 1: 12:57

I use Google office.

Speaker 2: 13:00

Love that Okay, so it's been a journey that was kind of like a shady journey it was totally un-underhanded, Like I'm criticizing you but complimenting you.

Speaker 1: 13:10

I love women in the South. I'm from California. I know, but you're really, you're really, I'm embracing the Southern hospitality.

Speaker 2: 13:19

Bless her heart.

Speaker 1: 13:20

Yes, bless Danielle's heart. She's using Chrome.

Speaker 2: 13:23

I'm going to judge you if you take home some leftovers. You heard about that. That's like a thing in the South that like if you go to a party or if you go to a function and there's food, like if you take any leftovers, it's considered incredibly rude.

Speaker 1: 13:36

Whatever my uncles, they do not care Really. Yeah, isn't that weird.

Speaker 2: 13:39

It's like high society crazy, it does Southern bells.

Speaker 3: 13:43

I want to talk about yeah, not me, I was going to say not me. One of your videos.

Speaker 1: 13:47

Let me pull it up. It's romanticizing the charcuterie cup. Did I get that right? Yes, love it. Okay, tell me what that means.

Speaker 3: 13:55

Yeah, so when, I don't know, there's this kind of thing going around where it's like romanticize everything in your life and so just, you know, romanticize like making a cup of coffee. I think it's like a lot of being in the moment, honestly, like there's not much to that versus me, just like trying to hop on a trend, right, you know like, and I think that's part of like social media is like just trying like all of these things. And yeah, that was just me trying to romanticize charcuterie cup and I don't know I mean you made it look really fun and exciting to make a charcuterie cup.

Speaker 3: 14:28

I think that was kind of like. The point is is trying to make it a little bit more fun, a little bit more.

Speaker 1: 14:33

So maybe it'd be more like present, really, and savor the moment. I think that's a perfect way to put it. Okay, yeah, so let's talk about some faux pause with the charcuterie board. Have you ever seen anything truly disturbing, or we can even talk about etiquette, like double dipping. For me, oh God, double dip, yeah, like it's over. Where were you raised? Okay, you can double dip at home. You can double dip at home. Okay, I was like, is it off the table?

Speaker 2: 14:56

This is completely, because I am double dipping at a party.

Speaker 4: 15:00

Oh yeah, I would not double dip at a party, I would take a scoop out, put it on my plate.

Speaker 2: 15:04

perfect, A double dip on my own plate.

Speaker 1: 15:06

There you go. This is your own family, your husband and kids, or whoever your spouse and kids double dip away, yeah. I just walked by, except for my kids, except for my finger in there. I don't want my kids.

Speaker 2: 15:19

Sorry, I'm sorry Danielle's trying to be so serious, right now I really am, I get to a point and I'm making jokes about it.

Speaker 1: 15:26

I'm kind of a germfaux person, so like I really analyze every person's interaction with a food board and like basing it whether or not I would continue to eat in a public setting. And my husband? He won't even take samples. He's such a freak about it too Like he just feels like everyone's sneezing and coughing on food. But anyway, back to the point. So what are some mistakes people make when they're making a charcuterie board or a spread at a party that maybe they're not aware? Let me think about that for a second Because, like I guess it could, instead of how you're like eating from it, maybe something you don't put on there, Like, are there rules to building one?

Speaker 3: 15:59

Okay, yes, so I have my rules, but whenever I teach a charcuterie class, I take the rules out because I think that the more rules you add, the less creative people can be. And you know, as far as like what to add versus what not to add, I always say, you know, invite pairs on your board, Like, make sure everything you know has a pair. Oh, I like that. And so what I would always recommend adding is honey. I think people forget that about honey and spreads and, you know, really focus too much on the meats and the cheeses and forget. You know there are so many other aspects of a charcuterie board that make a charcuterie board. And you know I haven't spent a lot of time on like the science behind charcuterie.

Speaker 3: 16:42

I've basically just taken like what I've seen and received as feedback that works for this area because I will say, the charcuterie boards that I see, like in LA, are so different than the boards I see here and I think, yes, like the produce is different, the vegetables are different and I think, like that has been one of my harder roadblocks in this business is produce and resources and finding, you know like going to a market like I could if I were like in California or you know upstate in New York or something you know like. So that's been really, really hard. But you know, I don't know, I haven't thought too much about what is going to work versus like not going to work as far as like actual like product.

Speaker 1: 17:25

Okay, so that's no, that's what I was wondering. So, and I feel like my next question was going to be like if you could give people some practical tips, but you have a product for that, I do.

Speaker 3: 17:34

Yes, yes. So yeah, my product is called the charcuterie map and it is a 12 by 21 inch piece of butcher paper and it showcases, like, exactly where to put the items. So if you're wondering, like, as you're going to the grocery store, like what do I even put on a charcuterie board for this party that I'm having next week, well, I've got you covered. It comes with a grocery list and then, on the actual map itself, it's kind of sectioned out into different spaces, but in an artistic way. So by the end of it, once you place all of your items that you've gotten from the grocery store, from the list that I've sent you, and you prepare them the way that I recommend you prepare them, you'll have a professional looking charcuterie board. So super cool.

Speaker 1: 18:17

Yeah, it's great for the holidays. It's super, super great. I need something like that because I'm not as creative. My sister is actually the creative one. But here's the problem when we get together the holidays to make it, we end up like drinking and eating as we go. As you said like one year we were in charge of dipping strawberries and they just didn't even make it out. No, I think that's exactly how it should go. We got drunk in the kitchen and ate all the strawberries.

Speaker 3: 18:42

No, that's perfect. That's what. That's what I tell people whenever we're doing a charcuterie class is you know, don't be afraid to eat while you, you know, make your own board, because I want it to be fun. Not that I do it. I do not do that While I'm making your board.

Speaker 3: 18:59

I do gross as a professional and that's why it's so hard to answer your question earlier about you know what to put on and what not to put on, because you know there's a professional aspect and then there's, like you know, in your home, create, you know and you want to create memories like why stick to, like you wouldn't have that memory if you were sticking to it.

Speaker 1: 19:15

So if you were a vegan, could you request a board from your business?

Speaker 3: 19:19

Absolutely Cool, absolutely. I do gluten free vegan. I mean really it's because I do it all myself. So if I can do it like it's going, to get done.

Speaker 1: 19:28

Vegan cheese I've tried some. Some are better than others.

Speaker 3: 19:32

Whole Foods is honestly where I go to grab the vegan items, and that has been like my safest place because I'm actually lactose intolerant, but I still suffer the consequences.

Speaker 1: 19:44

Yeah, I mean like it doesn't bother me that much, it just like it's nothing like terrible. Yeah, I was told I was lactose intolerant, but I don't care.

Speaker 3: 19:51

Yeah right.

Speaker 1: 19:52

Exactly, I just do it anyway. I love that.

Speaker 2: 19:54

It's a gas.

Speaker 1: 19:57

Yeah, yeah, I know a lot of people like that, actually, that still eat cheese, and they're like, yeah, I know, isn't that terrible?

Speaker 3: 20:16

I would cry. I would cry too, I would, and I eat a lot of ice cream Like a lot. It's criminal. I've had a stop. It's criminal. Yes, it's criminal I my husband, had a talk with me about my ice cream consumption.

Speaker 4: 20:27

It was like I'm actually worried about ice cream.

Speaker 3: 20:29

Just Walmart, you know, just good old Walmart Gosh, what is it called? I just lost it. Ben and Jerry's Ben and.

Speaker 2: 20:36

Jerry's.

Speaker 1: 20:36

Thank goodness. I was like how did I forget? Have you had the fish food? Ben and Jerry's no. Chocolate fudge brownie.

Speaker 2: 20:43

I miss Way McRavy.

Speaker 3: 20:44

It's so good.

Speaker 1: 20:45

When I was pregnant with my first daughter, I was obsessed with TCBY's. Why Chocolate Moose? Oh, it's so good, and I made my husband go get it, like usually at 9, 9.30.

Speaker 3: 20:53

Oh yes.

Speaker 1: 20:54

This was in Dallas, I think. It was open until like 11. The one here is different, but yeah, it was criminal. It's bad. God love him. He didn't say one word.

Speaker 3: 21:02

I really love them for that and they're so great for that kind of stuff.

Speaker 2: 21:04

He's making up for it now. Yeah, now I'm going to the cigar lounge.

Speaker 1: 21:09

I know, yeah, I know, I know that's cute. Ok, so you've lived here since 2016. Danielle, do the math quick.

Speaker 2: 21:17

No Mm. I can't do the math. You just put me on. That's so much pressure.

Speaker 1: 21:22

Seven years, seven years, oh, seven years.

Speaker 2: 21:23

I almost got it. I was about to say seven.

Speaker 1: 21:25

I'm going to challenge her every episode to do math, math. I love it Because her son's a math whiz.

Speaker 2: 21:30

He is he's an advanced math too.

Speaker 4: 21:32

Wow, wow, it's really sad.

Speaker 2: 21:34

I love her on the spot, you know that whole show like are you smarter than a fifth?

Speaker 4: 21:37

grader.

Speaker 2: 21:38

Fifth grader yeah, he's a fourth grader right now and he's almost doing seventh grade math. Oh wow, it's insane and like he's so smart and my daughter's pretty good at math too and she's in third grade. But like multiple times I was troubled On the spot math. I think that just that part of my brain just turned off. Turned off like many, many, many years ago, the ironic thing Turned off.

Speaker 1: 22:03

Yeah, yeah it turned off.

Speaker 2: 22:06

Burned out, the cells just stopped rubbing together and that's another brain. There are some reasons for that. It's because of children, it is because of children, I would agree 100% Wombring. When I was in fifth grade, I was an advanced math.

Speaker 1: 22:19

It's true, if you don't use it. If you don't use it, yes.

Speaker 3: 22:22

Exactly.

Speaker 2: 22:23

It's true, but I never was an advanced math again Past like sixth or seventh grade.

Speaker 3: 22:28

So just start with that. I'll check in with you in a year. Yeah, see how your son's holding up.

Speaker 2: 22:32

I think he'll probably do well.

Speaker 3: 22:33

He wants to be like an engineer. Okay, okay, oh wow, oh my gosh.

Speaker 2: 22:37

He's like advanced advanced math, like not Not tie Anything, I would ever do Not tie. Yeah, not me.

Speaker 1: 22:43

Seven years. Yes, a lot has happened for you in seven years, yes, so you were kind of counting down on your Instagram. You had some news.

Speaker 3: 22:51

Yes, and that was for the charcuterie map. And yeah, that was a really big launch for me and that was actually the charcuterie map was something that I worked on for a couple of years, actually Like the idea, and then I stopped because I got scared. And then I was like, you know, I just got to do it, just got to launch it, because if I don't, then you know, never know, and I think the fear is like what always gets in my way as far as and I think that might be the case for lots of entrepreneurs is fear getting in the way of a lot of things. So I just kind of was like you know what, if it fails, it fails, and so what? Like what's going to happen? Right, like what is going to happen, I'm not going to lose my house, not going to lose my job, like this is just an added bonus if it does. Well, do scary things.

Speaker 1: 23:31

Exactly Do scary things. Say yes, say, be the yes person.

Speaker 3: 23:35

Be the yes man One of our guest's bow counts.

Speaker 1: 23:37

We have to give him some kudos because he was the yes man yeah he is the yes man. He says yes to everything. Yeah.

Speaker 3: 23:43

I try to, and then I have actually gotten myself into a lot of trouble for saying yes, like one time my boss gave me critical feedback for being the yes man and I was like what, really Okay, and so it was just a different perspective, I guess. And he's like okay, maybe I do need to protect my time a little bit more and say no to something sometimes. And I think, like, ask women too. I don't mean to make this like a women thing, but I do think we are such people pleasers that we say yes to everything. And so his feedback there, while I was kind of like I think you're wrong, like at the time, because I was, you know, fresh out of college, like just wanting to make a splash somewhere, I think you had a point. You know, I don't have to say yes to every single thing that comes my way.

Speaker 2: 24:24

That is so true, that is so true, I think one theme that I'm hearing in a lot of these interviews that we're having with people is saying yes to the scary things, saying yes to the things that stretch us and grow us and push us on, rather than, you know, just saying yes to everything.

Speaker 4: 24:40

Yeah.

Speaker 2: 24:41

I think that it's good to have a healthy boundary and a healthy balance of yeses and noes and I think it's really important.

Speaker 1: 24:49

So, especially the holidays, especially the holidays you don't have to say yes to your family all the time. Oh my goodness.

Speaker 3: 24:56

So you do not, you do not.

Speaker 2: 24:58

Depends on your family. It does depend on your family.

Speaker 3: 25:01

We have worked really hard on boundary setting and with my husband and I, with our family and like that has been, that's tough. It is tough. It's been some of the hardest work we've done and we go back to the drawing board all the time. Oh, so do we. It's like you say your boundary, and then you've got to say it again and you've got to say it again, you've got to say it again, yep. And you know we're like just crossing our fingers that you know, one day it sticks. Yeah, we're hoping so.

Speaker 2: 25:26

I think so too. I think one thing I've learned with setting boundaries is making sure the language that you're using is not like signifying that this is an option for you to break the boundary, but this is like. This is a very secure and strong boundary and you are not going to cross it.

Speaker 1: 25:42

Exactly, it's hard, it's hard, it is hard.

Speaker 2: 25:44

It's a really hard setting those boundaries, especially when you get married and you have these two different families and things like that. Literally, my mom at one point goes I don't like your boundaries. You don't have to it was a reality of like, and that's why I have them.

Speaker 3: 26:00

Yes, yeah right, people don't have to like your boundaries ever, but they're yours and yours to keep and I think, something that we've learned as well as you know once somebody breaks your boundary, like the consequence of that boundary breaking, like there has to be something. Not that you're trying to parent your parents, but sometimes your parents sometimes kind of comes to that.

Speaker 3: 26:20

But yeah, the consequence of like hey, you broke, you broke my boundary, so you know, this is what has to happen now. And setting that consequence beforehand, like as well, not where it just becomes a surprise. You guys are so good. It takes time and therapy, therapy. Yeah, that's what it took for us is to understand like structure, family structure, and you're very wise. You are very wise for thank you 25.

Speaker 1: 26:41

Yes, yes, 25. Wow, I'm 38 and I'm just now trying to be like I should set some healthy boundaries in my life. It's smart. Well, it's about learning you know the things that you go through and the things that you experience in life are going to help you recognize and realize what those boundaries are. Yeah, Speaking of boundaries, we're going to break some.

Speaker 2: 27:03

We're going to try to break wrap some things up in this episode, but tell us what is your favorite thing about Northwest Arkansas before we get going.

Speaker 3: 27:11

Actually, I was prepared for this question and then it, and then I lost it. There are lots of things, I think, that come to mind, but okay, not to be like super cheesy though, I was talking to my husband about this and I was like, am I going to say it or am I not? But I'm going to. But honestly, I really do think it's the people of NWA, and I'm sure that so many people say that every single time. But an example for instance most of my time, whenever I'm delivering orders, you know, I hand it off and I get out the door, but whenever I go and I do grace tables because that's something that I offer where I'm building on site, so I take all the material with me and I build it like in front of your eyes, sometimes I'm building in front of 100 people and sometimes I'm, you know, building in front of one, and this instance I was building in front of one and I bring my headphones to plug in my, you know, plug in and kind of get everybody else out, and I just decided to not do that that time and we were just began talking and we talked for, you know, an hour, an hour and a half, because I'm building it for 150 people and she was just the most wonderful person I've ever met and like I think that's an ode to NWA and to the people here.

Speaker 3: 28:10

I was in Springdale and her husband is a retired officer sergeant with the Springdale Police Department and she was like if you weren't going home to your baby because I was talking about Lucy she's like I would definitely have you stay and I was like I would love to stay, but I miss my girl. I got to go to my girl and I just am finding myself having more and more of those experiences where I want to interact with the people of NWA and I want to, you know, really envelop myself into the community and so, yeah, I think people are nice here, not not where we're from originally, though no they're not, and I think that's what's so shocking to me.

Speaker 3: 28:40

I'm like, wow, you guys are like really nice, nice drivers. Oh my gosh, they are nice drivers and I have one speed. I have the need for speed. So I do have a leg foot, I do. I was not always that way. My husband has two speeds Sunday stroll or bad, out of hell, that's.

Speaker 1: 28:58

That's the only thank you, sunny stroll, yeah, okay. So instead of a toast, we're going to end with this amazing board you brought here. Tell us what's on it. I see a rose. I love the rose. All right, so tell us what we have here.

Speaker 3: 29:12

Yeah. So on the board here we have a charcuterie rose. We have several different types of cheeses. I'll comment on one cheese specifically. If you've never tried manchego cheese, that is some of the best cheese and Sam's has the best manchego I think I've ever tried. It is a little bit on the pricier side but it's delicious. And then I have my favorite meat is probably this hard dried salami and the prosciutto. A little tip for you guys try prosciutto and cantaloupe. I don't know if you've ever mixed those together so delicious. And then I have lots of fruits blueberry, strawberries, grapes, veggies. You know people forget about the veggies on charcuterie boards. Don't forget about the veggies. I have some broccoli and carrots and hummus, and typically chocolate.

Speaker 3: 29:56

Yes.

Speaker 2: 29:57

Yeah, can we dig in now, please?

Speaker 3: 29:59

Yes, yes, no, but the chocolate also I think folks forget about. They're like can we add like a sweet treat or sweet tray as well? And I'm like sweets kind of already come on it. I kind of add in everything so that also saves like the consumer money as well. But yeah, so there's, there's lots on it and one of like my biggest charcuterie bite, like my favorite charcuterie bite, is brie, honey and a cracker, and a lot of folks have not tried brie and honey before. It is so good.

Speaker 1: 30:26

It's literally. I'm about to try it right now.

Speaker 2: 30:29

So good.

Speaker 3: 30:30

So good, no good. Another charcuterie bite that I have. That's not on this board, though, but if you people at home want to try a spicy pickle, a sharp cheddar cheese and a harvest wheat cracker wow, that sounds so good.

Speaker 1: 30:44

It is delicious, so hungry.

Speaker 2: 30:46

Okay, let's dig in right now.

Speaker 1: 30:49

Okay, where can our listeners follow you? Yes, Look, you know. If they want to get a board for holiday parties or at their house, how can they find you? So people?

Speaker 3: 30:57

can find me on Instagram at Ozark charcuterie, and the way I'm taking orders right now is through an order request form, just because the volume is a little crazy. So they fill out a request form and then we communicate via email and super easy.

Speaker 1: 31:11

So okay, great, yeah, awesome, well, thank you so much for coming. Thank you all.

Speaker 3: 31:15

Thank you so much for having me. This was so wonderful and great to talk to. You know adults, and not just my baby.

Speaker 1: 31:20

Yes.

Speaker 2: 31:21

Amen to that. Yes, amen to that, amen. Oh man, jago, come into my stomach.

Speaker 1: 31:27

Hey, thanks so much for listening today. If you liked what you heard, please consider subscribing to the podcast so you never miss an episode. You can also follow us on Instagram at peopleofnwa. Thanks so much.

Speaker 4: 31:37

People of Northwest Arkansas with the two Danielle's produced by me. Brock Short of Civil Republic Productions. Please rate, review and like us on any podcast platform where you listen. For more information about today's guests and the show, please check the show notes. Thanks for listening.