Oct. 4, 2025
BONUS EPISODE - #3 Hot Nugs Conversation with Tricia Canonico for Mayor of the City of Fort Collins
Tricia Canonico is a candidate for Fort Collins Mayor, and joined me for the third of our Hot Nugs Conversations - a collaboration between LoCo Think Tank, Matador Mexican Grill, Old Town Spice Shop, and The LoCo Experience Podcast.
Please visit triciaforfoco.com to learn more about her platform, and make sure to vote by or before November 4, 2025!
The LoCo Experience Podcast is sponsored by: Purpose Driven Wealth Thrivent: Learn more
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Music By: A Brother's Fountain
Transcript
WEBVTT
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Tricia Konica is a candidate for Fort Collins Mayor.
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And join me for the third of our Hot Ns conversations, a collaboration between Loco Think Tank, Matador, Mexican Grill, old Town Spice Shop, and the Loco Experience Podcast.
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Please visit Tricia for Foco to learn more about her platform and make sure to vote by or before November 4th, 2025.
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Welcome back to the Loco Experience Podcast.
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Another episode of the bonus series, hot Nugs, conversations with the Fort Collins Mayors candidates.
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My guest today is Tricia Kako and she is joining us here at the studio at the local experience.
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Hi, welcome.
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Thanks for having me on.
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How excited are you about, uh, the hot sauces
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today?
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Um.
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On a one to 10?
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Yeah, I'm not really sure.
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Maybe a nine.
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Oh, really?
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So you're pretty excited.
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Just
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a little curious about what the hottest one's gonna be.
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So
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you wish we had more hot ones?
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No.
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Oh, okay.
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Decidedly not.
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Alright.
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'cause we could do that.
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We have one more adaptation.
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Nope.
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We could pump it up a notch.
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Nope.
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All good.
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Okay.
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Well one of your opponents, uh.
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Is like allergic to a bunch of peppers and spices and stuff.
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So we're gonna have to figure out a whole different thing there.
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I'm guessing it's Emily.
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Yeah.
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So these guys are working on that.
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I'm not the foodie, they're the foodies, but we're gonna keep her safe.
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Yeah.
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And hopefully challenge her taste buds a little bit.
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That's don't kill off any of the.
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I, I really like Emily.
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We're friends.
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Well, um, we have, as you know, a, a handful of questions each tied to, uh, a, a nugget.
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And as soon as we get our first, um, dip in here, which is actually just a, uh, barbecue sauce from Matador, then we will have that, um, Ava, are you on that with the barbecue sauce?
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Or Sean or, okay.
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Thank you.
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So, um, we'll just first dip taste.
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Okay.
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Um, we're just doing one container, but most of the candidates are okay with a double dip.
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As long as you flip policy.
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It's
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no direct double dipping.
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Yeah.
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No direct
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double dipping, you know.
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Um, but, uh, you might want a little more sauce for the other side of the nugget, so we'll just do that and then I'll ask the first question.
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Okay.
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I didn't say that before the No double dip unless you flip, but I like it.
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I like a,
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I think I'm not gonna double dip because that's gonna be a lot of nugget eating by the end.
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Yes.
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And if you
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don't wanna finish a nugget, we can, you know, you can leave them half finished too.
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Depends on how late your lunch was.
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So
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that is very delicious barbecue sauce.
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Yes, I agree.
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What would you say if you were trying to describe it to somebody?
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Um.
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I worked in this, uh, restaurant industry for a long time.
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Hmm, okay.
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In college and, uh, grad school.
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And my favorite description of a wine was, it was Foxy.
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Okay.
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I don't know if I'd call this foxy, but I think it's really got some interesting characteristics and I'm thinking about, you know, the finish and all of that.
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Nice.
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That's really nice.
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I like it.
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I think that's a pretty apt description actually.
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'cause it is.
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I was almost gonna describe it as a specimen barbecue sauce.
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Like it's just kind of what you want.
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Mm-hmm.
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But it's too much more unique than like a traditional barbecue
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sauce.
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Yeah.
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No.
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It's got
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too many other spices kind of running around in there, playing with you.
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Yeah.
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A lot of interesting things going on in your mouth.
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Yeah, it's actually spicy too.
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'cause I can tell, I'm, I'm gonna have a, a, a long, sweaty conversation today'cause I'm kind of already sweaty.
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Um, James Merkley, uh, one of our.
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Co collaborators here with Story Path Creative asks, what is your fondest story to share about the people or community of Fort Collins?
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You know, what I think really strikes me about our community is how generous everyone is.
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Hmm.
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And so, um, throughout my time in Fort Collins, I've been here for 15 years now.
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I.
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I really tried to bring together community.
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Um, and so when I see a need, I just have stepped up.
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Okay.
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Um, and I started feed the NOCO front line.
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Immediately following, uh, the outbreak of COVID.
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And, uh, within five weeks we raised$40,000 to help support local restaurants.
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We supported over 50 restaurants and to feed all of the health facilities, um, across Northern Colorado.
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Oh, wow.
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And just to see the people step up.
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I was talking with, um, a business owner yesterday and she asked me what made me think I could succeed with that.
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And prior to that, um, I was in spin class one day.
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My spin instructor mentioned that her daughter was going through third round of cancer.
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Mm-hmm.
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And they wanted to go see YouTube and couldn't afford it.
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Hmm.
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So I put together a fundraiser for her.
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We got them there.
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We got the backstage passes, front row tickets of, uh, makeovers, photo session, limo dinner out, and then had it had a little
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private make abo.
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Yeah, yeah.
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And then, uh, it then became a benefit concert at odells with a YouTube cover band.
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Oh, wow.
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And we raised a lot of money to help with her medical bills, so.
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Knowing, just putting that out there in the community and that it succeeded.
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Yeah.
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I just had a feeling when we did this for our healthcare workers and our restaurants, everybody would wanna get involved and Yeah, and they did.
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I remember Focal Cafe in particular really did a lot of meal delivery within that effort as well.
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Was that part of your coalition, if you will, or not necessarily?
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I think, you know, talking with this business owner yesterday, she had done a small.
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Um, one on her own where, oh, some people had donated a few thousand dollars to Yeah.
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Her coffee shop.
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And then, um, so maybe no cofa there were some independence.
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Yeah.
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Yeah, yeah.
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Fair enough.
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Okay.
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I think we're ready for the next.
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Okay.
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Uh, this one's a rub actually.
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Thank you.
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It's been a found favor.
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This is the, uh, Buffalo rub from Old Town Spice Shop.
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Great.
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So ladies, first this time, I'm sorry I jumped in front of you last time.
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Okay.
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Oh, it's got a little curry to it.
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Mm-hmm.
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It's really good.
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Little spicy.
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Mm-hmm.
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Yeah.
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I can see if you rubbed something with this and then seared it a little bit, it might really be nice.
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Yeah.
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I'm thinking like a veggie stir fry.
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Mm-hmm.
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So not even on using it as a rub.
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More straight seasoning is what?
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Well, as a side, so chicken or shrimp.
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It'd be really nice.
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You'd like how I set myself up there by taking a bite right before.
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It was my turn to talk.
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Our next one is from Paul, who you just met from Matador Mexican Grill.
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Mm-hmm.
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What is your plan to help support small businesses to start and grow in Northern Colorado?
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Yeah.
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Um, I was a small business owner myself.
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I sold my business when I moved to Fort Collins.
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Oh, really?
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Yeah.
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Can I ask what?
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Business was.
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Sure It
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was, um, in the hobby and craft industry.
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Okay.
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And then I kind of expanded into a travel component as well.
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So I put on, um, a conference on the island of Menos in Greece.
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Oh wow.
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Yeah, it was a lot of fun.
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I really enjoyed it.
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But moving and having a third child and my husband working in Denver, um, just thought it was a little much to Yeah, fair to keep on.
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So, um, anyway, you know, having been a small business owner, I'm aware of.
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A lot of the issues that they encounter trying to make payroll, um, you know, all the added expenses right now.
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Yeah.
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Um, yeah.
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Insurance goes up every year.
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Your customers don't like it if your prices go up every year, but they have to.
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Yeah.
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And the, uh, you know, um, taxes right now, property taxes have really increased.
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Yeah.
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And if you're not the owner, your rent does instead.
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Yeah.
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Yeah.
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Um, but for the interest, um, I.
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For small businesses in general, we have the multicultural and entrepreneurial center that I would like to keep us moving forward with and providing those services to our small business owners to help them succeed.
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But I also also think there's some interesting things that we could do with a restaurant industry, like start a food incubator and look at, um, underutilized city properties where we could help them kind of advance.
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So I think about, um.
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Taco Stop and what's the other one I, oh, bread chick.
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How they started out, you know, very small farmer's market or as a food truck, and now how they have expanded their business and how can we help other restaurants move in that direction.
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We all love good food.
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Mm-hmm.
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Good sauces.
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Good rubs.
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Yeah.
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But how do we help as a city to see our small businesses succeed?
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And I think those are a couple things that we can be doing as a city.
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Okay.
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All right, thank you.
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I think we're ready for number three, and this one is the honey jalapeno sauce also from Matador.
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Okay.
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And
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several of our guests have really enjoyed it, or not several.
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You're our third.
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So two prior.
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Okay.
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So hopefully with the honey it's got a little sweetness and not too spicy.
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Yeah, it's
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not too spicy.
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Just a little dab two.
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It's getting spicy for you.
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What's that?
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Was that a, that's actually kind of spicy.
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Look.
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No, no, no, no.
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I was, um, trying to figure out how to describe it.
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Hmm.
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Yes.
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It's part of the game.
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Yeah.
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So nice.
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It's got that honey starts out kind of mellow and then has that.
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Yeah.
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After bird, like a late latent heat almost.
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Yeah.
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Yeah.
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Hmm.
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So was your experience in the restaurant industry before you started your business?
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Yeah, so throughout college and grad school I worked in with a hostess, um, server in a lot of different restaurants.
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Yeah.
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Um, and where did you come from,
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