Lauren Palmer

00:00Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello Music City and welcome to Nashville Restaurant Radio. My name is Brandon Styll and I am your host. We've got a great show for you today. Lauren Palmer, who is the owner at Bloomsbury Farms, is our guest today and she talks about her new camp, her school, all the fun things you can do on the farm and said some things straight for me. I was, I was wrong. I was wrong with some, some ideas and some misconceptions that I may have had, so she was just, it was, we had so much fun talking and I hope that you enjoy listening to this. She sells to a ton of restaurants and is just an amazing human being. Cannot wait for you to hear this, but first I want to say congratulations to Michael Hanna, Chef Michael Hanna from St. Vito's Pocacheria.

01:08They are going to be posting up at Haythorn on Charlotte Pike with a good friend, John Stevenson, and they're going to be posting, I believe on Sundays and Mondays, maybe there's two days I've been doing pizzas out of there, but it's really just going to be a pop up for the next little while. So, Google him, check him out, go to stvitosocacheria.com, find out the latest information when you're hearing this. I also want to say, we want to, so we're talking about black owned businesses, minority owned businesses, Bolton's Spicy Chicken, Bolton's Hot Chicken, Bolton Matthews, guy's been doing it forever. He's one of the people that does hot chicken, in my opinion, the right way, one of the places I've done it. They're all good, but he was one of the OGs out there, right on Main Street, 624 Main Street is your address, go check out Bolton's Hot Chicken. More news, we have a new podcast, a new podcast, if you remember when Jessica Benefield was on the show, we talked about Talk and Shift.

02:17Talk and Shift is the new podcast. The first episode is going to be Sunday, July the 11th, here's how it works. You go to our Facebook group, we have a new group, it's called Talking Shift, you don't even have to ask permission, you just jump in and join, and from there, I will be posting the link to how to get on the episode. It's going to be Sunday, July the 11th, from 9 to 11, we are going to be live on Facebook. That's where you're going to be able to see it, watch it, listen to it. I will put it out the next day as an actual podcast if you're not able to be on it live Sunday night, but if you have a good story, a good restaurant story, something we really want to tell, stories about crazy guests you've had, just crazy scenarios, anything whatsoever, I will be the host of this podcast, but I will have co-host. This particular episode on July 11th, I'll be co-hosted by Jessica Benefield and her husband, Trey, and I've got one more co-host that I'm waiting on a couple of replies, but I want to get somebody you guys are going to love talking to, so go to Facebook, join the Talking Shift group, and if you're on Instagram, I have a new Instagram handle, that Talkin, T-A-L-K-I-N, underscore, shift, underscore, podcast, Talkin Shift podcast.

03:41So that is your update on what's happening with me and what's happening out there in the world. I want to tell you a little bit about Sharpies Bakery. You're not going to be doing it on brand today, but they're celebrating 35 years right now, They've been selling fresh baked bread to Nashville restaurants for 35 years. I know, it's incredible. Some people out there going Sharpies, who are they? They are the bread company that you need to be using. Go check them out at sharpies.com and they're doing over 120 different types of bread. If you have a custom bread that you would like them to do for you, just give them a call or go check them out on the internet, go check them out and give them a call at 615-356-0872. Go to sharpies.com. I believe they have an Instagram at Sharpies Bakery. Definitely get ahold of them if you would like to have fresh bread delivered for about the same price as buying the frozen stuff you're getting from your from your broadliner.

04:44So they're a hell of a deal. Love it the fact that they are sponsoring us. Good, good, good people. Another good person is Lauren. She's over at Bloomsbury Farms and we're going to start talking to her right now. Super excited today to welcome in Lauren Palmer to Nashville Restaurant Radio. Lauren is the owner at Bloomsbury Farm. What's up, Lauren? Hi, thanks so much, Brandon. I appreciate it. So do you do a lot of podcasts? Is this like a first for you or is it all that? I've been on a couple, yeah, and it's always been super fun. I love interviews just in general because it makes me get out of my head and kind of tell the story again. And I do love, you know, talking to the peoples. So this is fun. Well, good. Well, that's I mean, we can jump right in right there. I mean, I'm doing some research on you and you've got the farm, you've got a school, you've got a camp, you you are a very busy person. What is a day in the life of Lauren Palmer look like?

05:47What time do you get up every day? I mean, 12 years in, I have it really, really nice. I mean, I think I set back this interview because I decided to go work out this morning. So that tells you it is pretty sweet right now. But yeah, so it is camp mode. So Palmer gets up and we had to camp. Yeah, so let's see. We delivered to town both Tuesdays and Fridays. So today we call chef. So first ship out tomorrow. We had CSA day yesterday. I'm usually in front of the people handing people's baskets. Tomorrow Friday is Farm Friday and it's a total vibe and hang out and people come to shop around and get a feel for the farm. So there is like definitely like a flow for things. I do have it pretty sweet, though. I get to taste all the season's finest and meet all the people like. So it's pretty sweet right now. Because I've known you for, I guess, quite a while.

06:50I mean, from the Freshpoint days and creation gardens and all of those. But when you were just getting going, I think you were just like selling basil. I mean, you've made a lot of herbs that you were delivering to us and we were distributing for you. And then now you've got all this stuff. Was this all in the plan the entire time or did like this just kind of happen? Yeah, it's kind of the joy of having like a farm and like acreage to play around with. I've been able to create and recreate like so many different things. Herbs, sprouts and wheatgrass were definitely like a core part of the business that you saw. And then I feel like that kind of got my feet wet to help fund the outside more creative stuff. So, yeah, the vegetables came along, started going to market, talking to chefs. But I really think a CSA program like guaranteed vegetables in people's hands kind of put me on the map in a big way. So, yeah, it just kind of came naturally.

07:53I love that. So I've had I've interviewed I've done one hundred and like seventy four episodes of this podcast now. And your name's probably been mentioned like fifty to seventy five times. Yeah. And people I ask people all the time, who are your local farmers? Who are you using? What are you doing? And so many of them say Bloomsbury has just been an amazing farm we love to work with. So you're making an impact out there. Yeah, there's lots of us lady farmers and I think there's a reason for it. I think we have an eye for, you know, food and some variety. And I think we do well. There's a lot of us. Oh, lady farmer. Do you find it more do you find it more difficult being a woman farmer? Do you like go into restaurants and do people treat you different because you're a woman? Do you think? I remember I had somebody ask to see my hand at market. They're like, let me see your hands. I don't believe you're a farmer.

08:55And so I was like, here you go. And he was like judging me like if I had calluses or whatever. And I think I stood the test, but I'm just like, yes, I mean, at market, I do get kind of glammed up. It's my social hour. So I do have fun with it. And maybe there's a little like, are you sure? But I'm like, I like to keep people guessing. So, yeah, have a question. Are you a part of La Dame de Scaffier? I tried to get in, actually, and I didn't get this last round, but I'm going to keep trying to to be a member. But they're here and are a wonderful group of ladies. So I want to be a part of that club. I'm going to I'm going to put a good word in for you with Dee Patel to make that happen. Now, where are you sitting right now? Who is that behind you? She's been with me for many years. She's the office manager here. Phone calls. Yeah.

09:57Warehouse managing. There's there's lots of different departments now, but she entertains me here. You know, yeah. So here we are in my office. And I have like I have this amazing window. The kids are walking by right now. I guess they're taking a, you know, doing some playground activities. But yeah. So I just saw her waving at the children walking by. Today is Thursday. Is camp actively happening right there in your farm? It is. So up the hill, there's a pavilion that they get dropped off at and they make their way down the hill, like yelling and screaming. But yeah, so it's a nine to three like summer camp. And this summer three of us doing it. And then COVID hit last year, we rolled into like a bigger education program, which I will tell you made the most sense and was my best decision of last year. So now we have like a full on like elementary school education, like forest.

11:00Yeah. So I'm. Wow. How many children do you have? I just have the one. Seven. Seven year old girl. I have a seven year old boy and a six year old boy. I'm sure it's similar things. She just love playing out there. Does she go to the camp? Is she in the camp right now actively? That's why I made the dang thing. I'm like, so let's just have a program and invite other kids to play. So that's exactly what's happening. And there's like 30 of them out there. Is she does she like treat this as like she like hosts the kids like, welcome to my house. Like, this is my thing. Does she like the queen when she walks around? She kind of is the queen, but a little lucky. Like, you know, you can tell she's she's got some some ego about it sometimes. Wag. Yeah, for sure. For sure. I mean, if if it was me, I'm just telling you, if it was me and my parents owned this farm and like the camp was at my farm, I'd be like, let me show you around my kingdom. I would totally be like that.

12:10Yes, yes. Slightly humble, but let's just get a couple of years and then she'll be yeah, walking around with yeah, all of that, I'm sure. So let's talk, let's let's jump into I want to talk about the camp a little bit more, because if you're listening to this and you have children, where where is your farm exactly located? So I kind of claim Nolensville and Smyrna. We have property in both counties, so Rutherford and Williamson County. But I go to Nolensville to like, you know, go to the post office. But my address is in Smyrna. So it's kind of a fun part of Middle Tennessee. Like, I'm half an hour from the Franklin Market. I feel like I'm half an hour from Nashville. So, yeah, we're right there in the middle. OK, and then it's from June and July from nine to three, Monday through Friday. And you are packed out for this year. How does somebody get on a list to want to send their kids there? Like, I mean, I don't know anybody like this guy.

13:14Yeah. So, I mean, yeah, just email us. We have I made a whole new education website. So now I have. Yeah. So there was so much traction that we kind of split off. And education has its own thing. And now the produce side has its own thing. So, yeah, but you can find me on the web. What's the what's your web? What's the email address to email you to do this? Yeah. So directly to the camp, Katie, who's the instructor is camp at. And then Bloomsbury Farms dot com. But yes, so I think it's Bloomsbury Forest School dot com. It's like our overarching like website. All right. So I'll put this on the screen right there. This camp at Bloomsbury Farms dot com is where you're going to email if you want to get more information. And it's what was the website to go to? Is it Bloomsbury School? Oh, yeah, yeah, it's so freaking new. Hang on. Bloomsbury Forest School.

14:20Bloomsbury School. Emily's going to I knew it was a good idea to have this in the office. So, yeah. Bloomsbury Forest School dot com. Farms School. Farms School. Rewinds. Bloomsbury Farm School. I see that's good. This is more memorable this way. All right. I've got this on the screen right now. So if you're listening to this, you need to go to YouTube and watch it. But Bloomsbury Farm School dot com, if you want to learn more about the the school, which is basically a home school, but it's on the farm, right? Yeah, that's right. And that happens throughout the school year. Yep. Classes will ran back up in August. Yeah, kind of crazy. Now, are you full for that? Are you still taking people for that? Well, for that, yep. Yep, yep. Awesome. I had Sylvia Ganyer on the show. Do you know her? I do. I do.

15:23Are you guys friendly? I don't see enough of her, but of course we're friendly. Oh, OK. I didn't know you're like, oh, OK. I'm like, oh, is there something there? Oh, I mean, I feel like this the food and like growers are such a friendly bunch, like we're all helping each other out. So I'm like, go team. So, yeah, no, it's all it's all kosher. She enlightened me. She's she's such a firecracker. I mean, I just I love her. She just says what's on her mind and she says it. And I said, I would love to help support farms. What is the best way for me to support a farm? And I think she said CSA, that's the way to do it. But I said, so farmers markets, is it great to go to farmers markets? And she goes, I actually hate doing farmers markets because they're the thing that, like, drives me the most crazy. And then she outlined this this. If you have a list of again, your episode, people go out and listen to it. She outlines you have to plan in advance. Then you have to go get your entire crop and you have to pick the best product because nobody wants to buy ugly vegetables, which is the way it comes out of the ground.

16:32You know, Mother Nature doesn't make perfect zucchini and squash every time or tomatoes. They have imperfections. But for farmers markets, you go to the Franklin and it has to look perfect. And then people come by and they want to sample stuff. And then they only want to they want to pick through everything. And at the end of the day, you have all this pick through stuff that you can't sell because I only want the best stuff and people have sampled half of it and they've touched it all. It's just it's a real pain in the ass. And I hate doing it. And everybody's like, oh, have a farmers market, help the farmers. And I'm like, just come to my farm and buy my stuff. Yeah. Yeah. Can you concur with all of that? No, I have a I have a different take. I feel like our customers and they know that it's not always perfect. And they sometimes even pick the funny carries that are all twisted up or stuff they've never had before. I think we excite people that it's OK to not have it all beautiful. And they're I don't know. We kind of walk them through, you know, how it comes off the farm.

17:33So I don't know. I I love it. We kind of have our like regulars. I really come back with like too, too much that I can't repurpose. I don't know. I do get a kick out of it. And I think that that's where the education and the word of mouth like starts to happen is there. And then, of course, I do always point them to come see the farm and feel in touch and taste it. So I get a kick out of it. Excellent. Well, that's you know, it's one of those things. I may have over exaggerated how she said it. She wasn't like just come to the dam. She was she was much more eloquent about it. But essentially, I was I was exaggerating her her concept. But yeah, so you have a different take. Yeah, I do. It's a little more romantic for me. And, you know, we barter with other customers. And I, you know, always walk back with like a big old loop because I've just traded a cucumber for some mushroom broth. And I don't know, it's it's just super vibey and fun.

18:36I love that. I love that. That's so, so cool. So COVID-19 in March of last year, everything closed down. How was that for you on the farm? Like, what how did that affect you? What was your life like? Let's go over that. So, yeah, it was. Oh, my gosh, we have a mountain of tomatoes and just crop in general, like strawberries were the first like big crop that I was like, how are we going to move this? But everything went retail. Like I didn't hardly have to waste anything. It was insane. We opened the farm up for one extra day of like retail sales to come here because Friday was so incredibly full. We like thinned it out. So we had two days. I mean, so it was it was just kind of some hustle on social media and website to get some of that produce sold in kind of a different way. They were ordering like ahead of time and picking up on the farm or different locations.

19:42But a fun thing that we did with the tomatoes was make a Bloody Mary mix. So nice. None of it really went to waste. We found avenues for it and thankfully was at a higher price and not to a wholesaler who was then trying to get a cut off it. So it mostly went wholesale retail. Well, that's fantastic. Yeah. CSA sold out. And I think people also felt safe coming here to shop as opposed to going to the grocery store. So I think we gained a lot of traction that way, and then kids could run around and it felt safe for people to to be outside in that kind of way. Yeah. And then, of course, the school. But yeah, it was definitely like a whole new hustle. And now, like, do I even go back wholesale? Do I even, you know, want to start knocking on chef doors again? It's like we have it pretty sweet now. CSA numbers are great. And yeah, we sell on the farm and at market.

20:42So we can kind of pick and choose now as opposed to just being like, you know, in hustle mode, trying to move some stuff, you know, maybe, maybe not. So just for if you if you are not familiar and you're listening to this and you hear us say the acronym CSA stands for community supported agriculture. Yeah, right. Yep. So what the gist is, is you pay a price and it's a it's a it's a subscription. Do you commit to X amount? Is it weekly or monthly? We have essentially four options, two different sizes, and you can do every week or every other week. Yeah. So it is like summer is 24 weeks. It's like it's a hefty commitment, but we are, you know, flexible and, you know, can make accommodations. But yeah, so then we have too many seasons of spring and a fall that are eight weeks. But yeah, that's that's it's a, you know, the gist of it is that it's seed money.

21:45So we know that this product is going to be sold. So you're kind of just putting money in my bank so we can do our work outside. And then you're going to get food later. So every week, you basically take a box and you fill it with produce that you're growing on the farm every week. And then you there's a meeting place that you meet at. And then people come and pick it up or they come straight to the farm. They pick up this box of produce every single week. And that's and it's they don't get to pick and choose. It's just kind of this is what we're growing right now and go home and make something with it. Yeah, exactly. We toss out a recipe or two and like a tip how to reserve it or chop it up or whatever. But yeah, I think people get it either works for people or it doesn't. People get excited or they get overwhelmed by, you know, I've never used a fennel. I have no idea what to do with it. But for the most part, I think people are jazzed and like are getting edible flowers for the first time and some really cool stuff that the kids have never seen.

22:47So, yeah, I enjoy it. So talking farming, you said you're able to pivot and sell retail. I assume you're talking about Kroger or Whole Foods type stuff. Yeah, like gardens and Fresh Point. Yes, Whole Foods. Yeah, all of those like, yeah, big buyers. OK, so are you let's talk about like GAP certification. Are you GAP certified? I am, yes. So that's something I don't think people realize that there is a ton of paperwork that you guys have to do on a regular basis to stay certified to sell to places that sell to the public. Absolutely. So GAP is good agriculture program. And we literally have four different agencies that come in here and audit us throughout the year. But GAP is something we voluntarily do. It's kind of to ensure food safety and like trackability of it.

23:47So we track it when it comes like seed comes to the farm. We water test it before it goes out and we make sure our transportation is also very clean and up to standards. So we're tracking, you know, driver law, like make sure the temp on the truck is OK. Which is a really big deal. Yeah, it really is. I mean, we get temp gunned at like most district or most like locations, actually. So if it's out of range, then they send you they send you home. It's a it's a real deal. When I was at Freshpoint, you know this, you the truck would come on the dock and there's a temp tail inside the truck and they'd plug this thing in and you would be able to see how the temperature was. I mean, if the guy was driving through, you know, Tempe, Arizona, and his refrigerating unit went out for two hours, you'd see this huge spike and it would go away. And produce, if it stays, if it gets above 55 degrees for X amount of time, it shocks the fruit or vegetables and it doesn't last as long and it dies.

24:54And it's a whole thing. So it's important to really do all of that stuff. Yep, absolutely. And yeah, I think it does set us apart. And when we did the CSA, I think having that extra audit, that certified organic, that gap was made people feel extra comfortable with like me providing food for their entire family. So, yeah. So you are certified organic. I am. Yes. Yeah. That's amazing. Yeah. But that's like to say that, like, what does that mean? If you're able to say I'm certified organic, what do you have to do to be certified organic? Hey, guys, we all know staffing is tough right now. And as a small business, it's hard to bring on staff if you can't offer insurance. This is where complete health partners comes in for a fraction of the price of major medical. Offer your staff, tell a doctor and local urgent care facilities at no cost to them. X-rays, stitches, drug tests, common cold and flu tests.

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28:00This type of flexibility helps chefs with the ability to offer and test new menu items with ease. They have hundreds of trucks on the road every day to reach their vast market. The focus is tight urban areas where groups of restaurants and chefs are located. Additionally, they have trucks from coast to coast, bringing products to farms and artisans across the globe. You can order through your phone app or online. They truly are what chefs want. Check them out at what chefs want dot com. But that's like to say that, like, what does that mean? If if you're able to say I'm certified organic, what do you have to do to be certified organic? We have to everything that comes in the farm has to be organic as well. Like the wood we're using for the tomato steaks can't be treated. Like wood, we have to have a crop rotation plan. We have to have the compost has to be tipped and turned every so often. There's a whole lot for that.

29:02Yeah, I mean, and then our well water has to be tested, too. So it's all about just documenting everything that you do to prove you're doing the right thing. So, yeah. That's I mean, I think that there's this I don't know what the people's perception of farmers is that they're just out there in the fields all day pulling stuff, but it's I think that's the time that you probably get to. People probably think that's the backbreaking work of it. That's probably the time that you love the most. Yeah, because your head is in like, yeah, I'm just packing this order and I'm not thinking about a crop rotation plan and 500 members I have to plan for next season. And so, yeah, there is a fair amount of like office tedious planning work, too. It has to be done. How much of your time as a percentage, do you think is spent actually like farming versus like leading the farm, like doing all of the other stuff?

30:03I'm a leader right now. If I want to go harvest tomatoes or strawberries, I can do that. But I'm not in the field as much. Yeah, maybe have a whole harvest crew that is like that is their job is to maintain the fields, get product to the warehouse for the warehouse to then process the ship out the door. So, yeah, it's I'm in here a lot of the times or showing the farm to different people and talking to the chefs and stuff. That's awesome. So can you name drop some of the restaurants that are purchasing your product? So somebody out there wants to buy a certified, they want to know that you're getting certified organic product that is GAP certified and comes from a local farmer and they want to support you. Where could they go? Yeah, um, Catford, Bastion, Optimist Orders, Hawthorne, is that how you say that? Hawthorne or Hawthorne? Hawthorne. Their customer. John and Evan.

31:05Profi Monkey gets our Sprouse. I still love them. Yeah, I mean, the Turnip Truck Produce Place, Whole Foods, obviously. And then, um, who else? Josephine, they're doing a dinner with us, Lou. Yeah, there's tons of fun people. We we get in all that mix. That those are all amazing. A lot of those people have been on this show talking about how amazing you are. Yeah, sorry. So what do you see for your future? Like, what is what is next for you? We're coming out of the pandemic. Obviously, you've got the school and the camp. Those things will continue. Um, what what what's next on your list? What do you want to conquer next? So I bought, uh, and Margo is another one. Marche, they went out of business. So I bought the stove that was there at Marche like right when it was closed down, they did like an auction and I got it.

32:06I want to preserve this stuff on my own instead of shipping all my tomatoes to someone else to process and then get a cut in the whole thing. I think we could have a canned item, a jam, a jelly, some pickles. Um, I think we could do that ourselves. I want to I want to start a kitchen here on the farm. And I think that just goes in line with keeping it all in house and preserving it. Yeah, I totally see that. We're starting a dinner series, too. This is dinner number two. It's happening actually this weekend. I don't know that chef curated being. I just wanted more people on the farm. So whatever that is, whether you're staying on the farm at our Airbnb or here for dinner, like I want you to continue that that stay. You have an Airbnb on the farm. Tell me about this. I do have one Airbnb.

33:07It only is a one one bedroom, but I also have a friend keeping some trailers on one part of the farm called Pamela Grove. She's got five little trailers that are they're glamping and there's like a little fire pit in it. They're all decked out super cute. So completing that, like, I mean, I could tell you stories about putting their kids to camp, staying at the farm, buying the CSA. That whole cycle of like, I don't know, I love however you get plugged into the farm, I just I love it. So thinking of more ways to to to provide. So, yeah, I keep seeing children fly past your head. Are they zip lining behind you? There's like a small zip line and they get a kick out of it. Yes, it's right in front of the window there. I'm like sitting here and I see just kids going zoom. I'm like, yes.

34:09Yeah, OK. That's part of the camp to a zip lining little little amusement park. I love that. You have you have really like created like a farm world there where you can come. Now, do you have the ability to pick your own vegetables? Like if I want to come and pick my own strawberries, can I do that? Brandon, if you want to come out and pick a vegetable, yes. We did first pick your own strawberries, and that was fine. And I think I want to tease the audience and maybe do like a tomato pick around. And then maybe we could have some drinking music out in the field or picking tomatoes. I don't know. So I feel like it's super endless on like how we can create and connect. So, yeah, it just kind of sounds like you have this this farm and you have all these things and you just want to create good memories and good feeling people coming in and just experiencing this whole thing, almost to get away from. I'm surprised you even have Wi-Fi there.

35:09Like if you like just to get away from tablets and video games and like come out on a farm and see what it's like. I love in your in your description of the camp where you say, be ready to come pick your kids up like covered in mud. Like they're going to play in the dirt all day. Pick them up. They're going to be dirty. That's what you're going to get. Right. For sure. For sure. There's like 100 parents right now listening to this that are going to go, I would love to get my kid away from Minecraft or away from, you know, whatever game Fortnite and like get out there and do that. Is that what you're experiencing? Yeah, they're going and the parents want to be a part of the camp, too. That's the funny part. They're like, they're so jealous of dropping their kid off and they get to play in the dirt and, you know, find a frog and a bug. And like, so I think we're going to do like a little adult version of camp, too. So that's a little like, yeah, adult camp. So, yeah, I want people to, yeah, just kind of step away.

36:13And the kids will go home and plant tomatoes. And I have moms like texting me like their first cucumber. And they're just super excited. And if I can have that little effect on people, I'm like, my heart is like full. So. So I'm sure you've already thought of this, but my brain, because I'm an entrepreneur and I know you are, too. I thinking right now, I'm like, wow, when are you going to start growing the vineyards? You know, because it's a perfect place to put vineyards and start doing your own wine. Yeah, I think that would be fun. If somebody would manage it for me. So like we I've had pigs and sheep out here and it's like some livestock. I'm very much like a yes person. If somebody had the desire and the knowledge to do it, I'm like, yeah, I've got a perfect spot for you. I just don't know anything about that world. I think it could be fun. I just I'm like, yeah, you've got a budding wine grower person.

37:16Yeah, I'm all about it. What about like a distillery? You could put like a like a barn and make like your own whiskey. I mean, you could grow corn and. Yeah, so I'm like, yeah, like come at me with some ideas and I'm like, let's do it. All right, there you go, guys, if you're out there, if you are a budding winemaker and any ologist and you want to grow grapes and do the whole thing. Lauren Palmer is your girl. She's got a spot for you to come do it. That's right. Who love if somebody listen, this is like, that's what I want to do. And they contact you. And because of this podcast, you start a winery. Yeah. And then you'll get a cut off of it. So, you know, I just I just want to come visit sometime. I want to I live in I have an acre. I have one acre, but I have woods in my backyard and I have like a trail through the woods and I spend so much time in the backyard with my kids building fires and chopping down trees and like, you know, cleaning brush up and just kind of doing all those things in the backyard with them.

38:22My son has a little hatchet. I mean, he wanted his own axe and I said, you have to earn it. And he went out and like showed me the safety stuff. We got in his own hatchet and he's chopped down trees and like they totally get into it. And it's a there's a moment when you see like their eyes, like when he chopped down his first tree and he was like the whole thing came down. His eyes were huge and he was just like this level of accomplishment. And like I did that. It's I know it's a pretty special thing. Yeah, I like that. That's super great. I don't think I could. We had we've always had raised bed gardens. We can't do it here because I have so many deer in the backyard. They just I'd have to fence the whole thing in. We essentially have the same thing. There's like like a majority of our growing spaces have like seven foot fence and then another layer of like barbed wire, because I wouldn't be in business if I didn't have it. I think of myself. Yeah. Wow. So you you run this farm with your husband. Is your husband active in it as well? So it's funny you say that I'm really engaged.

39:26So I've been a mom for the past like six years, but I now have a new love and we're getting married in the next couple of months. No kidding. Yeah. This is why we catch up with people, y'all. Yeah. So who is this man? His name is Nathan Brown. So the fun part is he is his brother and I've known his family for years. And I've just been like, oh, Nathan's the younger brother. Like, no, no, no. But I took him up on a climbing date two years ago. And here we are. We're going to start a new life together. Wow. So when did how long have you I have so many questions. Yeah. When did you guys get engaged? Like literally two, three weeks ago. Yeah. Oh, my gosh. You just got engaged. Congratulations. I know. I know. So it feels. How did he propose?

40:26We went to Maine and we went hiking on a Cadillac mountain and he proposed on top of the little mountain. That's my boy. Good job. I know. I know. Yeah. So he is perfect. Connor and him have the best little relationship and we lovingly call him Nate Nate and he's the best darn thing ever. So, yeah. That is amazing. Where are you getting married? So this is like the topic, the date and the place and all the things. I am like tempted just to go to the courthouse. So it might be something similar to that and then we'll like have a big dinner for the family. But I have a I have a party every Friday on the farm, like essentially because we're just all hanging out drinking beer and eating veggies. So I feel like I'm celebrated all the time and I think I want to keep this one like small and like close.

41:27So we'll do something sweet, but maybe here, maybe away. I don't know. We'll keep it kind of chill though. I think I have an idea for you. I'm going to tell you afterwards on this one. I think I might have a cool idea that I need somebody to do. It's made to do a wedding and it's going to be beautiful. But I need I need one wedding to be done at this space. And then I can, I just need to take pictures of it so that I can do more weddings there. But I think I think I got a space for it. I'll hook you up. Okay. Okay. Be special. You're like, no, dude, we're going to do it here. But like, anyhow, congratulations. That's so awesome. I know. It's great. Thanks. Super source is the answer to your dish machine and chemical needs in your restaurant. We've got zero minimums and zero contracts. So they have to earn your business every single week, zero minimums, zero. They're not going to make you sign a five year contract. Even if you lease the dish machine from them.

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43:30They really are the good guys in linen business. They're transparent with their pricing, they have incredible quality and their service is second to none. at sitex-corp.com or give Ross Chandler a call at 270-823-2468. Okay. So anything I'm missing, you know, what are we, as far as farm life, everything's going on as a mom, what are you guys into? Like catch me up on the personal life besides the husband stuff. What do you do? Yeah, I mean, we did get to travel to Maine. So that was nice. That was like an outing. I don't know. It feels like the, what I'm kind of working on here is the teams, but like tightening up all the teams. I think that's where we're able to kind of give everybody raises and vacations and all that. We've been hustling for 12 years now and I think we're on the verge of like really tightening all of our systems and documenting and having some proof that this thing is working or that thing is working.

44:37So I'm excited to kind of be able to create again, maybe a canning program here, but it's got to make sense. And I think we're not blindly going into things anymore, which has been lots of fun, but there's been, you know, some fails along the way, but I'm so lucky to have a team that is like kind of reigning me in or giving me directions on like what makes sense for the farm. So I'm excited. There is a new chapter that's about to happen. We did just, you know, I have a logo for the first time and I think there's more awareness of the farm. So I'm kind of ready to show it off and like have it really tight and performing well. So yeah, that's what's next. That's so cool. What's your favorite movie? We actually have movie night tomorrow, along with Farm Friday. It's a Princess Bride that's showing a huge movie buff, though.

45:39My favorite movie. I don't know. I'm into like watching like nature programs, like all these documentaries, like about farming and like, I don't know, I'm kind of into like the Nat Geo stuff, too. Yeah, so yeah, I'm watching a lot of kid shows, though, so I got to compete. What do you listen to when you're driving to Franklin in your car? Right now I'm listening to City of Girls, the audiobook. It's really, really good. Yeah, so I try to zone out while, you know, I'm on the road a little bit, but I, yeah. What do you do in your free time for fun? Like how do you unwind? I mean, I freaking live on paradise. We've been jumping in the lake here recently. Mom and dad have like a little body of water that's in front of their house. So mom and dad live on the farm, too.

46:42And so yeah, there was three purchases to the like the mass piece of land that we're on now, and they are so lucky to have a little lake. Palmer's learning to swim and stuff, and we're jumping off the dock and getting. Yeah, it feels really good. So we're doing a lot of that after camp. And what else are we doing? I do like to go to dinner. I mean, I love I feel like royalty when I get to go sit down and they're like bringing me all the stuff. And so I do like to get treated and go to restaurants in town. Where's the last place you ate that was just fantastic? I know you I know it's a it's the worst question to ask anybody who works with a bunch of restaurants. That's why I said recently, because you know. I mean, Bronsha Lou like just bow down. So I don't know. That was we Mother's Day. I think we did that or yeah, not maybe it was my mom's birthday, but we did that. Yeah, she's amazing over there.

47:42I really want to get Malia on the show. It reminds me like I need to call her like today. I'm going to try and make that happen. She's opening up like a place in Paris or something, right? She's everything I hear. She's just like amazing. And I have never eaten a Lou. I've never been there yet, because if two kids and, you know, four jobs, you know how it is. It's just hard to get out and go to East Nashville to eat when you live far away from there. All right, so we've covered the family, what you do in your free time, what you're listening to, what your favorite shows are, farm school, farm camp, life on the farm during Covid, your CSAs. Yeah, I think we've nailed it all. It's pretty sweet. So thanks so much. I mean, I feel I got to be a judge at the 12th South Farmers Market Peach Fest. That is where it's at. So I've never been on a panel of like judging stuff.

48:43So I feel like with this podcast, I'm like star status. So thanks for making me have all the feels. You are a rock star. So I will tell you every episode I finish off and I have our guest take us out, almost like a Jerry's final thought kind of a thing where you get to just say whatever you want to for as long as you want to to the people of Nashville. I absolutely put everybody on the spot. That's why when I said, do you listen, you're like, well, I was like, oh, she doesn't know about the final thought. I'm going to throw this on her at the very end. It's going to be awesome. So you get to take us out, whatever you want to say to the people of Nashville, the restaurant community. I'm going to make you go full screen and it's all on you now. What do you want to do? It is. So thanks, everyone, for listening. I'm Lauren at Bloomsbury Farm, and it's just been a pleasure of me getting to answer some questions and talk to you guys. I just have to say Hashtag Grow Together, right?

49:46That's my that's my deal and appreciate it. And thanks for being along for the ride. And there's lots more to see. Thank you all. I love it. Thank you so much, Lauren, for joining us today. You are an absolute joy. I feel like I feel like I'm a better person for talking to you today. Well, I've had a permanent smile on my face, so I'm ready to go for the day. Good. Well, have a wonderful day. And I can't wait to come out to the farm and check it out. Yeah, thank you. All right. Thank you so much. Big thank you to Lauren from Bloomsbury Farm for joining us on Nashville Restaurant Radio today and spending her valuable time talking about all the cool things she's got going on. If you're a restaurant and you'd like to buy produce from her, I think that she sells directly to Freshpoint and what chefs want. But you can I think you can get it directly from her. So check it out at Bloomsbury Farms dot com or she has an Instagram handle at Bloomsbury Farm. She is what a fun interview. I hope that you guys are staying safe out there. Sorry, this episode came out a little bit late.

50:49Love you guys. Bye.