LoCo Experience #276 | Grow Food Where You Live! - with Matthew & Quint Redmond of Agriburbia

In today's conversation, I sat down with Matthew and Quint Redmond and learned that Quint is actually also a Matthew, Matthew Cook Redmond V, and I can safely say that it's the first time I've been in a room with a fifth and sixth of a family name. Quint is the co-founder and CEO of Agroberbia. along with his wife Jennifer, which began as a leading-edge consultancy in the area of sustainable real estate development, helping people and agriculture live together, so to speak, and enabling high-efficiency food production in urban and suburban environments, built into the development plan. Their mission is to help create and integrate 30 million successful urban and suburban farmers. Matthew VI is leading their design and technology division and is likely their future CEO. He's been incorporating automation and AI to help their systems provide optimal production and is supporting an intentional pivot from a pure consultancy to a product-based company. Their EAT systems, environmentally augmented trellises are particularly impressive and offer many advantages for growing high value crops. Their systems provide enough support to keep plants productive and protected from frost, but don't require the energy consumption or permitting or infrastructure of greenhouse type systems. Think kind of like clothesline gardens, but with support and water and cameras and frost protection built right in. I love local food and local business, and agriburbia hits both those buttons for me. I learned so much in this conversation, and I'm inspired to even grow more food in my backyard. So please enjoy, as I did, my conversation with Matt and Quint Redman from Agriburbia. Welcome to the Loco Experience Podcast. On this show, you'll get to know business and community leaders from all around Northern Colorado and beyond. Our guests share their stories, and through it all, you'll be inspired and entertained. These conversations are real and raw, and no topics are off limits. So pop in a breath mint and get ready to meet our latest guest. Welcome back to the Local Experience Podcast. My guests today are Quint and Matt Redman. Quint is the co-owner and CEO of, and Matt is the chief of technology at Agriburbia, which I was unable to come up with a succinct description for. So, Quint, it's on you. Okay. Thanks for having us. Sure. Yeah, thanks for making the time. Agriburbia, in the shortest, briefest way to describe it, is the effort to integrate agriculture into development. We've been at it for almost 30 years, but in a variety of different ways and in a variety of situations, all the way from very urban to very rural. And so it's really basically integrating agriculture, agriculture and living spaces. I'm thinking about the farm kind of operation development up by Wellington there. I forget the name of it, but you know the one I'm talking about, I guess. Right behind the boat plant. Yeah, that's kind of the best example we have. And I don't know the status of that project now. I do not know. They were kind of begging. The city was like, you have to have all the water up front. And they're like, how are we supposed to get all the water up front before we have any money from selling stuff? So here's a really interesting observation about that. Okay. Our goal is to try and figure out real solutions, not have a tug-of-war between agriculture and development. And agriculture uses a lot of water. And so one of the ways that we think about the whole equation, the whole situation, is to think that... A lot of farmers and a lot of agriculture folks would actually use less water for higher value crops if they could capitalize it. And so the margins on traditional agriculture are pretty low. Sure. It's pretty tempting to just sell that water and get out of the game. Yeah. And so literally in the developments we do, which we did not do that one, but the developments that we do around the country, we actually calculate that and we figure out how to get more value on less water. But we do that with drip irrigation and other. Much higher efficiency water systems. And I would say that's... The critical piece of AgroBerby is that there's two core components. One is the true design part of it, where we do development projects, and the other is the technology that we work on, which we're talking about is the way to make the developments more water efficient and more calorically productive. So your past history especially has been in the subdivision kind of development process-y things, trying to get this more in, but to make it really work, you've got this technology... There was no possible way that all of the farming was going to be done traditionally. Right. You can't have giant fields and stuff. Exactly. I have a pretty big garden by Fort Collins standards. You know, maybe, I don't know, a lot of times I have like eight or ten tomato plants and, you know, some pumpkins and zucchinis and all that stuff. But still, like, I could get a lot more efficient with my use of space. And that's what I saw on your website when I met with you guys. So we take a much, we put that on steroids. We actually model calories like traffic or whatever. We actually design it. We figure out how many people are going to live there. We can model, you know, ethnicity and income and figure out what people eat. And then we can set a target. Say, let's set a target for 35% of the calories that these people will need in this subdivision come from the subdivision. That's pretty cool. It automatically makes it green, automatically makes jobs for seniors and teens. I mean, it's good for people to put their fingers in the dirt, too. Like, just for health. Yeah. Yeah. Absolutely. So we... And mental health, too. And mental health. For sure. Veterans ones. We have partners all over the country, and one of them is in Virginia. And we are working on, it's been a little bit of time working on it, but an occupational therapy situation where the farms actually are both... occupational therapy physically like you know you make the aisles of the rows you know wide enough for wheelchairs and adaptability or whatever but also ptsd sure therapy yeah picking weeds will help you think less about that time my car got blowed up but Crossroads. I mean, kind of, you know. Yeah. So going back to one thing you said, though, which might be really interesting for your viewers particularly and whatever, is the very first project was in Milliken. Our very first project. It did not get built because it got approved the day before Lehman Brothers crashed. Okay. And literally, the developer went out of business the following day. Oh, wow. So you put all this work into making this leading edge kind of development. Not only that, there was actually, we went through the search. service plan for the municipal district had a million and a half dollars for the drip irrigation for the vineyards and the orchard oh wow oh we spent years on it and then literally the gavel went down the gavel went down you're approved six it was 600 acres right over the dang river yeah beautiful and then you know we well set back did you get uh paid uh along the way or you had a big kicker at the end i'm guessing we left we left them on the table It's the nature of business. It sort of cemented our position in the design in that part of the world that people really only come to us for agricultural and sustainable development. So you're a food forward and water forward design firm. Oh, yeah. And you've developed kind of a technology that you're going to sell. Yeah. That's you. That's more. That's the part we need to talk more about, I suppose, or all of it, really. Well, it's all inclusive, right? It's a whole particular approach. Oh, to make these subdivisions that can do a 35% target based on their mix-up. Exactly. The original idea behind the technology started when we actually, after The downturn happened and there was no more development work. We went out and built farms up and down the front range, like actually, you know, putting in the irrigation, growing Roma tomatoes and then sourcing them to different restaurants that were local. During that whole process, we figured out that the food supply chains are completely broken, right? There's no possible way you can make it. The timing of when the produce was ripe to actually— Yeah, you can't have a truck come and pick up two, three bushel baskets of tomatoes. One of my favorite stories to hear is about throwing skid steer buckets full of Roma tomatoes that were beautiful organic tomatoes away because the timing didn't work with the restaurant, right? Yeah, super sad. Yeah. out of that whole problem and this disconnect in agriculture between time and space is eat systems or the technology that we've, uh, have two patents on now, but I have developed and it's a way to grow vertically, but to manage all of that production on your phone and connect with the end user. So the consumer, um, so one of the, Oh, so your neighborhood knows when the tomatoes are, when they're ready. So it eliminates that super CSA kind of, uh, It's even tighter than that, right? Like if you join the HOA, or we call them co-ops in our language, but the landscape around you, it'll actually send you a text when the tomatoes in row 55 are ready and stuff. It's killer. Yeah. It is one of the things we talk about a lot is, you know, everything else comes at the point of demand, right? Your music, your entertainment and food is different because it's physical. So it's harder to do that. Right. But it's still one of the last frontiers where there's this huge long convoluted supply chain that is from when the seed actually gets planted. picking it up at the grocery store well and i know condense that you know being a fairly high volume tomato rancher yeah uh you know i might start getting tomatoes by late july maybe mid july get some early girls or whatever and then through august they're blowing up in september they're crushing me with too many tomatoes to even deal with and then hopefully they don't get early frost and i get some good october tomatoes and then they're gone or they're too green and you have to make green tomato relish but either way and then I'm buckling myself down for a whole bunch of storage making salsas and tomato sauces and stuff so I can have my tomatoes in January so that's a really key is that part of your solution too? preservation I don't know if you want to boil it down to a single kind of uh sentence or whatever we think of agriculture as infrastructure not as supply chain right so like your water comes every day yeah the road in front of your house is there every day yeah yeah it's not like like victory gardens right yeah right exactly And so we literally time it that way and we plant them that way. And because of the technology, you can know what's growing at any given time. Right. Even during the winter, you know, or whatever. Some of the subdivisions even include some greenhouses, although that's an energy question. I would also say one of the key pieces that is really important for the design firm is actually making a place for people to have the ability to can and preserve stuff. In all of the design projects that we do, we don't just draw rows of tomatoes and then that's it. And we let it have a chance. There's a holistic process from where it's planted. It's a supply chain. It's just a captive supply chain. Sure. Basically captive to your property. Yeah. And then if you – if you're thinking in a larger sense, then if one subdivision is doing that and then the one down the road is doing that, if there's overlap or if you have more strawberries than you need, literally, it becomes much more like the way we used to live. Sure, yeah. With the farmers at the edge of town or integrating the tapestry of it. Do, like, I'm an anomaly kind of because I keep a large garden in an urban environment, probably. But do people, is there enough labor to do the work? Like, what's it, I guess, is that one of the biggest parts of the puzzle is getting, like, buy-in? Or I guess, if people are buying in a subdivision that's offering this infrastructure, it's because they want that. And we just have to find those people or I'd like to get to teach you have to be There's two parts to it so one one it's really attractive as an amenity for people that want to buy into these Can also for a developer it is Unbelievably attract. It's like green branding from 20 years ago, but even better because it works, right? Green washing it's not like golf where you know like half people don't they just want to live in a green place right everybody eats and then the second piece of it which i think is maybe the larger adoption hurdle for the actual technology is what you're talking about there's a lot of interest in especially for my generation knowing where your food comes from sure you know how how did it get to my plate is it organic is it healthy for me is it how old is it how old is it all that We're trying to make it as easy for someone to be as part of that process as possible. Because right now, the hurdle to actually getting into that world is relatively high. I mean, it's very... You know, my salsa lasted me through March. You know, and so I've been salsa free for a few months. But I know that me and our exchange student from last fall had three different days where we spent most of the day boiling tomatoes down, chopping... But if you lived in a subdivision that had a commercial kitchen in it, like literally part of the clubhouse. Yeah, like a team up with other. Yeah, you just, you know, it's just part of, yeah, I'll meet you there. You know, like. It would be community building then. Yeah. And, you know, it's intergenerational. Like one of the big things we're talking about is, you know. You want to be able to live with grandmas down the road, not in your house, but, you know, hey, I'll meet you over in row 55 again, and we're going to pick tomatoes, and we'll go can them, you know, or whatever. And so it's a many hands make the work light thing, right? And so the other part of it is the technology allows – people to do it not it's not all at one time right it's not like oh we got to go pick out you know 180 acres of strawberries in one day or they're gonna rot it's like everybody knows because the technology when it was planted and you know we're gonna do these three rows this week and this week they're coming on and so that's that's what i was so it's I wrote down earlier soil types. Also, like, where are you in the sunbelt and stuff? How much sun power do you? But then it's all about the planting. And, you know, you don't plant 300 strawberries the same day. You plant 25 a week for quite a few weeks. Right, right. And then, you know, you stop planting them eventually. Right. Yeah, totally. So it's all about timing. Yeah. No, I was just going to follow up on the labor piece, too, and say this is all professionally maintained. So we think it's a job creator as well. There's the buzzword of the year, of the decade is artificial intelligence. There's going to be like an HOA manager or something. But these are all horticulture jobs from CSU. Make more people smarter and get paid for being smart at growing things. Oh, yeah. And it makes them able to manage larger amounts of area because they know they have different assistance from people that are within the community. And it's not just, you know. Well, the data availability over time should make like the green revolution with nitrogen fertilizer potentially even look small by comparison. Yeah. Just by learning all this data and how – Things grow better. I'm sorry I'm catching the vision a little bit. No, no, no, no. It's just, I don't know, when you want to talk about data, you can let us know or whatever, but the data that will come from the technology, from EAT systems, if you think Elon likes the data that comes from his cars. Wait till we actually know where most of the food is growing because it's in the tapestry of all the towns and cities, right? Like, oh, yeah. And when it's coming on, you'll like towns are already interested in trying to figure out how to give folks either a tax break or some sort of incentive to use the system. because in a snapshot, if they can look at the database, they can say, oh, we're 50% resilient at any given time. Well, even some of the work requirements they're starting to talk about for Medicaid availability and stuff or volunteerism, which I kind of tend to agree, like it's good for people to, even if they can't really find a job, they're not really qualified. Well, you can go help somebody canned tomatoes. Sure. Or go out and pick. And if it's not like five, you know, five days in a row in 90 degree heat, it's not going to kill you. Oh, you just do a couple hours, you know, put some nice sun hat on. So here's a story. Matthew heard this a gazillion times, but it's really interesting. We did a project in Virginia. And we were talking about the technology, and we were saying it can be automated. Like, we're getting it to the point where it can be mostly automated. You know, there's robots go up and down the aisle, you know, whatever, so that you don't lose any of the investment. But I mentioned it, and one of the women that had bought it, it was a 55-plus community. Okay. And she said, how dare you say that? Like, I bought my lot here because I can't sleep at five 30 in the morning and I want to go out and do the pruning and I want to go out and take care of the plants. And I, like it was for her, it was the goal to live in a place where it was good. Contribute that way. Yes. Right. Exactly. Man, I want to hear about the EATS system. That seems like it must be an acronym. It has. It is. It's a few different acronyms. Well, it's whichever one you want or whichever one's most appropriate at the time. But it's environmentally augmented technology. Oh, okay. And our goal is to capture 80 to 90 percent of the value of a true greenhouse without having to have a building permit, pour concrete, or heat and cool something, an enclosed space, all year long. We're semi-controlled environment agriculture, not completely controlled environment agriculture. And like I say, so if the, this is the technical piece of it, but it's all in 10 foot sections, right? And it basically goes together like a piece of scaffolding, like a jungle gym almost. It's like park space basically. And that's actually, you know, or the little thingy where you go across the, Oh, yeah. Totally. Totally. It's actually made of metal tube. Metal tube like that. So it goes together almost like an erector set, you know? And there's a specific amount of parts and you build it up. And then once it starts to generate all of the data, all of that is managed with our patented software. And to have access to that, we get a certain amount. So we've done a lot of viney kind of things? Lots of vine. It's all about maximizing caloric output per square foot. And is there dirt space, too, or is that raised space? There can be both. Whatever makes sense. Whatever. So right now we're in the middle of prototyping it all and getting it out there. But we have espaliered apple trees going. We have tomatoes that are indeterminate length. So they just grow all the way up to the top of the trellis. cucumbers cantaloupes and almost anything you think of matching the varietals for this growing environment yeah and then the key piece is there's also a piece of plastic right now it's plastic that goes over it so you get extended time on either end of the growing season like you're saying you're late frost That's the augmented piece, right? So you can grow apple trees here, except for the fact that you get an early frost every year and it kills all of the buds. So the idea is that you have the plastic, you get not only hail, wind protection, but for that small period of time, you drop down the plastic and it saves the buds. So you get a full crop of apples. So you kind of fit into almost like a gray area where if you want to build a greenhouse, you're going to need to do this and this and that. But if it's... Your thing that works as long as it's temporary and the plasticky thing. Well, so that's why I say Matthew was saying. It depends where you're at. Yeah, and Matthew was saying it. We love everybody that's trying to do better in the agriculture arena and grow food closer and all that. But if you build a greenhouse, once you close the door, you're either heating it or cooling it or whatever. And so the idea was... How do we augment? That's where the work is. Right, and then you've got a heating or cooling system, too. Yeah. So it can be geothermal. So there's a piece of PEX tubing in the bottom of it. I was going to say you couldn't flow warm water through there. Oh, yeah. And there's also PV panels. So there's solar panels on the top that run the actual drip emitters and the wells and the irrigation clocks. Oh, wow. So it can kind of hold its own infrastructure. It's net zero. Net zero food production is the goal, right? That's the ultimate. In the ideal situation, you'd be able to basically have a shipping container of it, potentially set it up somewhere that doesn't have any existing infrastructure, be able to drill a well and then set up the trellis of the solar panels, and you have water, power, and you can grow. Not even having power there? From the solar panel. Oh, damn. Man, think of like... I've been teasing that if this AI thing gets too stupid, I'll just homestead in Alaska or something. Just choose that lifestyle instead. That would make it a lot easier. Do it someplace nicer with good water. I don't know. Someplace milder, though. Yeah. So the ultimate goal is net zero production within metabolic distance of its consumption, right? Like, in other words, you can walk to it or you don't have to spend fuel to truck it or get it around or whatever. And literally, it's healthier, no waste, you know, no packaging. I mean, all that stuff goes away if it's really close. And the target audience is not – it works because it works for existing producers to grow more intensely right out of the box, right? And then it helps them manage whatever they want to grow right away. This also gets integrated, like we're saying, into the daily fabric of life. Community institutions, schools would do it, churches potentially, hospital chains would set it up and then be able to have the orderly. If you have excess land, we're trying to leverage the Uber analogy is that They didn't try and make a thousand foot long taxi cab. They saw that every single car that was going around the city could be a taxi. We're saying there is excess land available. There's excess space. And we just want to be able to maximize that towards food production potentially. As opposed to. And you're here in the land of the scarcity of water. But it really isn't all built around water. Like if you were in West Virginia or Columbus, Ohio or some of these places. There's abundant groundwater, right? Oh, yeah. Yeah. I'm not sure what the access to it looks like or the cost of it, but I have to think it's cheaper because they never run out. But here's an example, though, of what's going on here in Colorado this year. Because it's modular and portable, so to speak, like you don't have to buy, you know, the whole shebang. You could start out with an acre or you start with a quarter acre. Sure. I mean, it could be even smaller. But even traditional producers, like we live out, you know, on the plains. We have a farm where we actually are doing all the prototyping or whatever out near Keensburg. And it takes a lot less water, and you grow higher-value crops, right? And so in a year like this, when there's 13% or whatever it is, snowpack in the South Platte Basin, it's a lot. It's a very attractive— You've already got the water source there. Yeah. And you're going to use a lot less water for a lot more value. But the key piece to that, too, is completing the supply chain. The reason they might not do that right away or right now is because they already have established relationships with the grain elevator, with their buyers already. If you're able to give them the software that connects them with where they're going to end up selling the produce at the beginning of the season, they would adopt it because they're business people. So it's all about building a network. But like say if there was something – Not all of them. Growing the food is a big problem. Well, yeah, yeah. But it's the supply chain. So if you have a center pivot out in whatever, Well County or whatever, Morgan County, where we live, and you want to do this, the key is that the restaurant will already be part of your farm on Eat Systems. Right. And it gets to watch, it gets to see the pictures daily. It knows what's happening or whatever. In fact, the general manager from the restaurant might even come out and harvest when they're ready. The farmer may only be supplying the land and the trellis and the expertise or whatever. Like it's a, it's not every, all the risk is on the farmer. You know, the farmers in this is a farmer in the sense that the food is actually being grown on their land, but really. Really, the farmer is the restaurant in this scenario because they have the financial risk. They're watching. They're deciding what gets planted. Where the food is actually being grown doesn't really matter as much. For sure. Well, you understand the demand curves on when are people eating more salads. One nice thing is when spring comes around is when I want to eat salad. When the greens start growing, that's the right time. When fall comes around, I want some pumpkins and roasted vegetables and stuff like that. Maybe that's just 10,000 years of eating as a human, or maybe it's just the way it is. This goes back to your point of what one of the adoption hurdles, I think, is overcoming our current situation of having unlimited access to whatever you want and wherever you want right now. I just roll with the seasons. When avocados are on sale, I'm eating avocados. Exactly. So think of this as if you did a section of our trellis out somewhere on a traditional farmer's land or whatever as part of their whole operation, the restaurant sees it as an extension of their... of their kitchen, right? Like literally on their phone. It's like, oh, we're going to need, you know, 20 pounds of aromas tomorrow or whatever. And they know it's all mapped out, right? Like literally there's somebody there. Yeah, right. So the part of the supply chain that he was talking about, which is – is trying to match up this thing where, like he was saying, I was the guy that was driving the skid steer when we were throwing literally buckets full of the best produce because we couldn't sell it because it was this chunky, hyper-local supply chains are not like traditional supply chains. Have you heard of Vindicate Foods here in Fort Collins? No. They're like a... Last Chance Supermarket that's a pay-what-you-can kind of thing. You can volunteer to get free food there and different things like that. But he takes that kind of stuff that doesn't have a home and will do a blast to all their peeps and stuff. Hey, we've got a... Bucket of tomatoes coming in. So anyway, if you see those opportunities. Oh, no, no, no. There's another follow-on to that is we can't figure out why there are food pantries. They should just be farms, right? Like literally, I mean, if you had it set up, like one of our targets, we do this. We have several around town. that we're working with and they, they make, instead of just waiting for produce, like from Safeway, that's too old or whatever, like a lot of them do. I mean, maybe not this person, but the, you know, a lot of them are just totally dependent on donations. Well, you know, they literally have this, the farms that, and they know when, when stuff is ready or whatever, and you get volunteer labor that want to be part of it. It's becomes the infrastructure. I mean, that would be a good goal. Yeah. A lot of times the people that are quote-unquote customers at food pantries, they're already working two jobs. Oh, yeah, yeah. And they got three kids and dad stepped out, you know. Oh, yeah, yeah. But I'm just saying, like, we think if we approach the larger picture, right, that the problem – We build subdivisions that basically do that to people, right? They enslave people to having two car payments and having a big mortgage. You know what I mean? So if it's either part of your community or there's a way to reduce that, then maybe people don't have to. It's infrastructure. It's part of it. Yeah, yeah. anyway i was just remembering uh i keep chickens also in my little backyard area there and one time back when eggs were seven dollars a dozen i went on vacation and so when i came back i had like 32 eggs and i washed them all up and had them on my countertop and put a picture on facebook and my friends were like oh somebody's gonna rob your house displaying your wealth like that like buying a mercedes yeah yeah um What I want to do is actually, we've been talking a lot about purpose and motivation, and obviously you guys are very passionate about this. We have a sponsor at the Loco Experience Podcast named Purpose Driven Wealth Management in Loveland, and Clint Jasperson and his team are pretty awesome, and they've provided us with some purpose-driven questions. Thank you to Purpose Driven Wealth of Thriven for sponsoring our Purpose Driven Questions segment. At Purpose Driven Wealth, they believe financial clarity leads to a life of contentment and purpose. Their mission is to help guide clients using a values driven, stewardship based approach focused on provision, contentment and enjoyment. With more than a century of experience, Thriven helps individuals and families navigate life and business transitions and prepare for the future while creating space to live generously and give back in meaningful ways. To learn more about Purpose Driven Wealth, please call 970-330-7411 for a complimentary initial consultation. And now, on to the questions. Oh, sweet. So this is a little sponsored segment. Sure. And we'll allow us to delve in. And I'll give you guys each at least one. We might, if the answers are too quick, I might give you a second one each. But I'm going to give you a little. Oh, here. I got something for you, Quint, I think. Sure. How would you say your beliefs and values show up in the way you run your business or the culture of the team? And how did those come to be, if you will? I think it's a great story. And even on the way over here, Matthew and I were talking about it a little bit. We need to give also – Matthew has a brother, Michael, who's a few years old. Shout out Michael. And then Jen, my wife, a few years younger. Younger. A few years younger, yeah. He's actually in Spain right now studying food systems. Okay. But somehow he pulled it off that his research involves eating at local Spanish restaurants. Oh, tough life. Who's the real smart one? Well, does the company get to pay for it? He got it paid for on a scholarship. At least Edgar Berbia doesn't have to put the whole bill for him dying in those. And then my wife, Jen, is really a significant. She's the green thumb. She's brilliant. She's also a database person that helped us with the technology or whatever. So it's a family dedication thing. But we just have always lived – like that. We believe in it. We like to make money. This is not a real business, but we think we can do very well doing something really good. Maybe that's not the case for everybody, but I think more and more. I mean, when we started this People would laugh. I literally got laughed out of the room sometimes when I would talk about this. Oh, you know, so-and-so is going to buy the pad on the corner and put a supermarket there, you know, whatever. And, you know, COVID was a big thing. It changed it or whatever. People really got. And now we, you know, like you say, everybody's really. You've gotten traction since then. Oh, yeah. Oh, yeah. Our issue is trying to figure out how to keep up and how to progress fast enough and things like that. Well, you're potentially creating a product, and do you always have to install that product if you do? Oh, yeah. What's that look like? All that, I imagine. So the answer is, she grew up on a farm in Pennsylvania, and I grew up farming and ranching here, even though both of us were not – It did not come from traditional sixth-generation farm families. Her father was an academic and my dad was an engineer, actually, a School of Mines guy or whatever. I grew up in Golden. But agriculture and food as infrastructure, as a passion, as hospitality. We hosted a big event yesterday at our farm out there for... This is in Kingsburg? In Kingsburg, yeah. It's set up for that. Some college kids came out and just had a ball, and we talked about water. It's very educational. So our goal is, like you say, to do well, but it's to do well doing something really good. Yeah. Yeah. And it really came just from that farm roots and that notion of even though your folks, was it your folks that were working professionals, but also had this farm? Oh, yeah. Or hers. No, hers, yeah. And like literally, I hate to say it, but she and her mom, they would have like Martha Stewart contests. What do you mean you don't grind your own flour and stuff? You know, I mean, it's like, I mean, agriculture is the way you give to each other. Yeah. Right? I dig that. And so it sort of all came out of that. And it's like, we need to figure out a way to make the way that we live as a family available to you if you live in a subdivision, right? Yeah. How do we do that as developers and agriculturists? Very cool. Yeah. Matt, I've got the next one is for you. Is there a relationship or circumstance or a technology that's having a major impact on your kind of approach to your role in this endeavor? Well, the whole thing is built on relationships, and they're built on very long relationships, like exactly 24-year relationships when I was born and growing up. You're really trying to help mom and dad execute the dream in a lot of ways? Is that really where your heart space is? It is, and it's not just because that. There's – I – The interesting thing about having crazy parents is you have crazy parents, and it doesn't get turned off when you go to school or come home. It's all the time. It's always there. But I... always and Michael as well. Growing up, we were we were part of it, not just by default, but because we actually wanted to be part of it and wanted to go do irrigation and try and try and work on anything we could. I always thought it was like the coolest thing to, you know, have our own firm and be doing that right and seeing how it got run. And I mean, they're I can't remember this, but I was on my mom's lap while she was coding the original tables for the farm database that we would do. Oh, wow. So it's a history thing. It's a deep endeavor. It has been. We've been in it a long time, too. Yeah. Eventually, you grow up in it and occasionally hate it because you're out and you are weeding and it sucks, but you realize the value in not just working for a family company where you have really strong – trusted relationships, but also for a company that I share a vision with for where I think we're going to go. One of my main goals now is to, like we were saying, try and help people grow up. the way I did. I mean, I feel really blessed to have been able to grow up with the opportunity to work on a farm, to have fresh food. I didn't know, I mean, you know, it was like the treat thing to go to Burger King because it was junk food. Like, you know, it was... I didn't know tomatoes were so bland until I bought my first ones from a student in college. It's just a normal thing to have just plentiful food and readily available food. So, trying to figure out how to give that same opportunity for people and one of the ways, this is to your question, mentioned technology, utilizing and leveraging technology to do that. We're saying you don't necessarily have to be on the farm to experience the same thing. You have a way to digitally be involved. And then not maybe every day you're there, but when it's ready to pick, you're there. So there's this interface between how your food grows and how you grow as a person that doesn't really exist. Yeah, I just want to add one thing because he won't say it about himself or whatever. But there's a little bit of a notion that we're all sort of single-minded now or whatever. He also graduated from Tulane with a degree in biology and a minor in economics. He played D1 football there. Nice. While he was learning how to – Safety maybe or something like that? Receiver, actually. It was the wrong position. So you could catch. You should have had a safety. I should have, yeah. I should have anything but receiver. Or a fullback. But he, you know, like they did all these things that everybody else did too, right? And they were great in high school or whatever. And they learned to glue pipe and do things in irrigation and food. He knows more about, you know, cooking or whatever. In fact, he's taken cooking classes and stuff like that from his mom. Like a renaissance man in training as well. Yeah. Yeah, and his brother, you know, he's at the Air Force Academy and whatever. So it's not like it's exclusive. Like one of the things that they, you know, we are very proud of is that they did all this and they did all the things that are, you know, normal childhood. Right. We didn't enslave them. I'm sure it would appear that way sometimes, right? Yeah. But that also goes back to the point of what the values of the actual company are is not being siloed into one thing. It's taking systems approaches to all the projects that we do, right? It's not just how do we make one little piece of the garden work really well. It's how do we make that work really well among all of the other things that are happening in that project. So it's all intertwined. Well, the opportunity for a free garden consultation is yours if you would like to choose it. I don't want to compete with you. No, I'm pretty sure my technology adaptation and understanding is low. But what I do have is abundant chicken poop. Oh, yeah. And a pretty green thumb. And a lot of sunlight. Oh, that's good. We do as well. That was actually, this is a little bit of a sidebar, but the true empty nest project, you know, pun intended, was when both my brother and I went to school, we built a chicken palace, I'll call it, out at our farm in Kingsburg. And like any design family... The pitch of the roof matches exactly what the other pitches of the building roofs are. The board and batten is the same. It's probably the most secure thing on the property, actually. And have you noticed the productivity of the gardens around the house change after adding the fresh chicken poo? Oh, yeah. Oh, exactly. Oh, yeah. She's really good at it. Jenny takes your chance. Eggshells, too. Oh, nice. All the calcium. Oh, really? Yeah. We save all the eggshells, and you crush them up and put them with the seedlings as you plant them, and a little extra calcium helps out a ton. That's huge. Okay. Yeah. All right. Thank you. Yeah. I will add that practice to my routine. I'm going to do one more purpose-driven, Quint, and it's going to be mostly directed to you because you've got a puppy over here that might not be thinking about Legacy a lot. Oh. You've got some real big dreams, right? If you can just influence 10% of Americans to pursue a lifestyle that's more attuned with their food and that kind of thing. But that's a lot. That's 35 million people or something. Huge. And so you might not see it fully realized even. But what for you is legacy and is like, I don't know, you're 60-ish maybe? 55? I don't know, 45? Yeah. You're a great guy. I really like this. I don't know. No, I'm 64. Okay. So, yeah. So, you probably 10 more years in the saddle really working hard, maybe. Yeah. Maybe it doesn't even already work very hard or what you do isn't really work to you. Oh, no, no, no. Well, so there's that adage, right? I don't feel like we've worked because we woke up every morning, both my wife and I, co-owners. We literally woke up one day after we were married and said, we're going to do a business. Like, we need to do this on our own or whatever. And we've done all kinds of, you know, also design consulting and computer consulting and things as well. Okay, interesting. So, but the food thing was the passion, right? Like, oh, we, this is, and it, you know, like... he's interested. His brothers in Spain studying food, they all know about health. So we're already part of the way there to the legacy, right? That's fair. I dig that. One of the things that we were literally even chatting about when we were at the coffee shop waiting to come over was, like, how's the handoff going to be? What's the best way to do it? I'm actually teaching. I don't know if I can... I can't say it out loud here, but I can't. Sure. I'm at K-State, so I'm teaching at K-State. Some K-State. I'm teaching design. Well, I love it. I know more people at CSU probably than a lot of people at CSU do, and we love those guys. Right? Literally in the Ag Department. I won't start calling out names because there's too many, but we've had a long relationship with them. They're very helpful, all kinds of things. We've had prototypes on Spur downtown of Denver. So actual educating young minds beyond... the two boys and whoever else would listen at the farmer's market. When the opportunity came up, it was a former student of mine, brought it to my attention, who's been a professor at K-State, and he said, you should think about this. And I'm like, oh, I'm thinking. And I ran over there, you know, drove over to Manhattan, Kansas, and I said, this could be kind of cool. And I came back and asked the family. And both boys were like – I think you should try it. If it doesn't work out or whatever, and I call them after a couple of weeks, this is the coolest thing I've ever done. These kids are great. They all want to do stuff. When I tell them what I'm thinking about and dreaming about, they go, oh, isn't that cool? They don't think of all the economic reasons. And they haven't heard all your stories. It's a captive audience. And I get to give them a grade afterwards. Anyway, so I'm kind of in the, I would not call it retirement at all because I'm doing more research than I've ever done. But it's a different mode than running the private company. And so we're working on, and it's all in the same vein. It's all pushed toward the same thing. So Matthew's working on the technology. We're working on, we're looking for investors and trying to put the whole final thing. commercialization plan together and all that. You know, we made a long way. But it's really fun. You know, one of the most fun things is to be able to talk about your kids. And they're, you know, they're doing great. You know what I mean? They're just like stars, right? They're, you know, killing it. And so, like you're saying, I'm pretty – I'm part of the way there. I'll probably work until I fall over just because I love to work. But it's all for something cool. And is that kind of the big... challenge for the business right now is to kind of raise a chunk and get the this technology really brought to scale and what does that look like what would you do that's i would say that's one of our major pain points is because we really we're a startup in the sense of the technology you've been you've been finding r&d yes of some very advanced technology through operating revenue from a design firm and It just doesn't really work. You are way too sharp, man. That's exactly the way to describe it. Eventually, that already has to come back to you a little bit. Totally. But it looks pretty damn cool. Oh, yeah. No, it's working. It's working. We just need fuel for the fire, right? The demand is there. You can sense it. People really want it. They just need something that's refined and works really well to be able to— ready to go right and that's it's always that's the hardest piece about getting someone to step in an uber the first time right it's like how do you how does it make sense for like a like an irrigation parts manufacturer or something like that or like who i always ask about who's what i like to say at local think tank we look for the win-win-win-win but we'll settle for the win-win-win if necessary Yeah. Yeah. So who is that partner that, you know, if they could get this commercialized, would sell the shit out of a bunch of piping or drippers or software? Not really that, because you're the software developer, it seems like. Well, he does all of it. I think, yeah. I think that's one of our hurdles, too, is it's so widely, like we have so many possibilities for the possible, I'd say, quote unquote, exit, but partner that you're talking about, right? And one of them that we've talked about are irrigation companies that would basically already have all of the capability that you need to scale it and would probably be able to add a little bit of icing on the cake of what they already do in revenue. Doing something better. Yeah, it's a lot larger market. All of a sudden, it's not just lawns. But they wouldn't be passionate about it in the same way that you guys are. Well, we're hoping. It seems like somebody to be a capital partner but stay out of the way would be better. So there's... There's a couple of different notions, too. Like there's, you know, I mean, food companies live and die on the price of diesel. Sure. I mean, we keep track of all of that, right, as business people or whatever. And we, I won't mention their name out loud, but one of the biggest in the country, the produce buyer for everything west of the Mississippi, we had a long relationship with. And he's like, oh, my God, if you guys get that going. We would, you know, we would rather tell chefs where the Romas are planted as close to the restaurant as possible rather than rather than, you know, drive a diesel truck to their back door. That costs us money. Oh, so they think that even by them kind of owning the knowledge of that where stuff is available. It would be like integrating the vertical as Apple owns all of the mines that they use for rare earth minerals, right? Like if you completely have your own supply chain, then it's way better economically for all of those food buying companies. Right. Well, and theoretically, even the growers of the food would get a better opportunity for marketing too. Oh, huge. Yeah, because all the food dollars not divvied up into marketing and transportation and packaging and all, you know, farmers getting zilch. They get almost nothing. And this way, they stand a much better chance. And then the third one is developers, right? Like where we started. It's a huge value add for them, right? And as it gets harder and tighter and people are more health conscious. So there's a possibility of partnerships potentially. Yeah. Well, but there's very few national-scale developers. Or maybe a home-building company, Hartford Home. Not Hartford, but Lenar Homes or something. Yeah. I think it's also hard to approach those companies that are so entrenched in the silo that they're already in. The way things have always been done. And especially the way they make revenue. They're really good at building homes at a large-scale attract home-building. Yeah. They're probably less... less good at installing our technology and helping well working into their development right because it seems like this works best if it's like maybe one or two like multi-acre growing areas that you know maybe have a building or a space for doing stuff and canning and preserving or whatever rather than every backyard having its own like trellis oh yeah Well, that's a different story, too, because, like, OpenSpace, right? Oh, sure. Like, we've done so many OpenSpace agents. Like, we had one OpenSpace agency already thinking about branding product, right? Like, one of the things maybe we can get going here, you know, in Fort Collins or whatever. There you go. You know, I mean. OpenSpace, fruit included? Yeah. Yeah. Yeah, instead of just extracting the open space from the developer and then having to spray it twice a year with 2,4-D and mow it. Right. You know, so it's open. It's got some, you know, blueberries or whatever. You name it. But it's still green, still captures carbon, still provides opportunity for, you know, whatever. It's productive, but it's still open. So there's, I don't know, it's an interesting thing when you start to think about living with your food. We have, to get to the food thing, actually, I have a gift for you guys. This is some Loco Think Tank glasses, but then Loco's Crazy Ginger Hot Sauce. Oh, man. Are you guys hot sauce? Yeah, for sure. The family's from Louisiana. You don't have to. What we're going to do is we're going to take a short break here now. And then I've got some chips and an open bottle of hot sauce. So we'll sample that on air. So we get this manufactured for us by Matador Mexican Grill. Oh, wow. And you can buy your very own listeners a bottle of Crazy Ginger at Matador. So swing by. Oh, yeah. We'll take a break now. This episode is sponsored by Loco Think Tank. Loco Think Tank provides peer collaboration for business owners. We build smart, safe places to help business leaders navigate every stage of the business journey, and we love what we do and who we do it with. Our model features gift-back-minded business veterans in the role of Loco facilitators, And we're always looking for abundance-minded individuals to add to our membership, facilitator team, local community, or to feature on this podcast. Listeners of this podcast who go on to become members of Loco Think Tank get their sixth month of membership for free. Just mention the Loco Experience podcast on your application. To learn more, visit our website at locothinktank.com. That's L-O-C-O thinktank.com. All right, and we are back and about to sample the Crazy Ginger. What do you think of the name, by the way? Do you know any Crazy Gingers, Matt? I actually don't. No? No. Oh, you're too young a man yet, I guess. I was going to say, yeah, not enough. Every older man knows it. You must know a Crazy Ginger. So this is peach is the first ingredient, and then bell pepper, there's some carrot, and then there's a lot of habanero and a little bit of ghost pepper. Oh, interesting. So you go ahead and slide up. Take one that's got the amount of sauce on it that you'd like to try. Ooh, that's going forward. We'll try it. Going big or going home. I'll take a smaller one here. Hmm. You want another one? I do. It's really good. It's a good encouragement. Oh, no, it's really good. Thank you to Matador for sampling quite a few different flavors before. You can take that juicy one if you want. Yeah, thank you. I won't scold you. What would you say stands out to you about the crazy ginger? Everybody's chewing. Keep a face away from the microphone when you're chewing. I would say the peach initially. That's good. It has the sweet. Yeah. I totally can taste the peach on it. Look at that. Yeah, it's sort of fuzzy. Like the heat is fuzzy heat. Like it's not like in the back of my throat choking me. It doesn't jump on your face like a crazy monkey. It's more about sneaking up on you. No, it's very enjoyable. It's good. Very tasty. Yeah. I've got a bottle. That's lovely. It is really good. Take good joy. Yeah. Enjoy that. I actually had Jeff Faust was on my podcast five weeks ago or something. And then I was on his podcast, the Love Foco podcast, if you guys want to go give that a listen. But he was telling me he's almost got it gone. Like in five weeks, he's finished off his bottle, and his wife and kids don't like it. It's too hot for them. So I can tell you, this is one of the first things in the cabinet now. It'll be a grab. It will go quickly. It'll probably go quicker than five weeks, I would say. I dig it. You know, I think we've talked quite a bit about agroberbia, kind of the vision for the future a little bit. I would like to go back. One of the things about the Loco Experience is we go back in the time machine. And we go all the way back. I've never tested our time machine to go back quite this far. But to your first grade or so, Quint, what was the scene? What was the setting in those early years? Were you Eastern Colorado born and raised? Nope. Golden. Golden. Yeah. So I have a pretty interesting story. I'll go back even further. You can go to birth or a suitor even if you want to. Even before that. So it's a very interesting thing about Colorado that most people aren't aware of. But both my parents were greatest generation parents. And so they both signed up to go to the military. My dad actually quit law school halfway through to become a bomber pilot on December 8, 1941, the day after Pearl Harbor. And so he got TB and then my mom was on the Queen Mary. when it was a troop ship, and she went to England to take care of soldiers during World War II. Okay. And then she got pneumonia. And so they both met at Fitzsimmons because they sent all the pulmonary patients to Denver because the air was so clear. Oh, interesting. And then once they were here, they met, and my dad said, Wow, I'm never going back to Louisiana. This is Colorado, right? And so they settled in Golden, and he ended up graduating from School of Mines. So I'm from Golden. Did he get discharged then because of his TB and stuff? Yeah, so he got a disability discharge or whatever. And they were both retired and then went on to the next careers or whatever. And so I grew up in... What was Golden like in those days? Oh, smaller. I'm sure. But it's lovely. Everybody we know... And everybody in the family says, it's just like the best place to say you're from, right? Yeah, we're from Gold, Colorado. And so it was less crowded, but still has the same feel. And then we had two acres there that the boys – mostly grew up on that we were there for 13 years, right across from Coors Tech, basically. Okay, so you started your early marriage. We started, yeah. Kind of the whole, yeah. And then... What kind of a... I'm going to stay back there for a little while. Yeah, sure. Were you only child? Were you family? No, I have a sister. Okay. Yeah, I have a sister. She's a nurse. And then she... So the other piece of this is that he's actually the third generation to graduate from Tulane in New Orleans. Oh, very cool. My dad was in law school or whatever. He graduated. And then I went to Tulane in the 80s, and then he just graduated a couple of few years ago or whatever. Sure. But so we, you know, like there's sort of the whole history there. And then ultimately we basically – uh started the firm in golden you know or whatever and then uh we when we needed to grow worked in that industry like for yeah i grew up other designer firms or whatever things or so i i was your i could never be in seeing what was your proceeding uh i just could never be inside okay i was just an outdoor kid right like i just hated being indoors So I literally, and it was really interesting because now, like, when you're doing scrolling, you see all these YouTubes about, oh, growing up in the 70s, you know, or whatever and what it was like. And it was totally like that. My mom would say, see ya. Yeah, yeah. Come back, you know. If it's too late, if it's too dark, I'm going to get worried. It's 630, yeah. Try to be back. Excuse me. If it's too dark, I'm going to get worried. But otherwise, go do something, you know. And so we lived right next to Table Mountain. And so I would go up there, rattlesnakes and everything, you know. No one worried back then. But so my sister and I, where the two kids or whatever, she went on, she's a nurse or whatever. She still lives in Lakewood now. Yeah. But I went. I have a question. Yeah, sure. Question. How old do you think you were the first time somebody called you eccentric? Your son basically called you that here earlier. Oh, I don't know. Like, young. Me too. So the nice people say that. Or eclectic. They say eclectic. The not-so-nice people have other terms. Crazy. Crazy. Get him out of my class. Yeah. But, you know, that was also part of the solution was to be outside all the time. Right? Like, I mean, I never – and I was always exploring or whatever. And never – yeah, right. So it absorbed a lot of that. So anyway, so then I – Yeah, where did the love story start with Jen? Jen? Oh, so I have a degree in geology from Tulane, and I came back. There were no geology jobs, zero. This was in the early 80s, and the oil downturn was upon us or whatever. So I went up, and I actually bumped chairs at Keystone for a season because there was nothing else to do, and stayed for five years and ran the mountains. Nice. And learned a lot about business or whatever, and then wanted to go back to grad school. And so I went back to grad school, and Jen, who is from Pennsylvania, my wife, she and I had the first four classes in grad school all together. And it was like a foregone conclusion. We saw each other all day, every day. It was on like Donkey Kong from there. Yeah. You don't have to say so in front of us out here. No, no, no. It was a pretty quick match. Yeah. But it was good. So it was interesting. Soulmate. Like, really, we talk about it all the time. Like, there was one of those, you know, where we feel bad if it doesn't work that way. But for us, it was just soulmates from the very beginning. She's an entrepreneur, too. She does everything well that I don't. Like, she's total details, all the books and, you know, whatever. Well, it's like the traditional female trait of... I see all of his flaws and I can fix them. And in her case, it's by fulfilling those other roles. Filling the gaps. Yeah, my wife is largely that same role. Yeah, I mean, early on we used to laugh about it because I would say, oh, wouldn't it be cool if the computer would do this? You know, if you could click on it and pull up what the veggies are, you know, whatever. And then she would go away, you know, or she would be working on it for a couple of weeks and come back and say, something like this? And I'd go, oh. That's awesome. That is cool. Yeah, the executor of your vision in many respects. Yeah. And by the way, it works both the other way, too, because she doesn't think like that. Totally. She doesn't think about what could be. I do that, and she goes, oh, yeah, that's pretty cool. Let's try this. This is how we can do it. Yeah. Well, and you think of the one step, oh, this doesn't exist, and now it does exist, and she can imagine the 14 steps between A and B. Oh, yeah. Yeah, yeah. And it drives people crazy because I'm like always way, way ahead. You know, we had other ideas that we were too far ahead and we just like couldn't get people to adopt. Like, I'm going to tell you one little quick thing. We thought that how cool it would be to have QuickTime panoramas on every corner of the, you know, like Google, like you can click on Street View and pan around. We did that for the 2002 Olympics. Like literally, we were GIS folks or whatever. We took out every corner and built a whole thing that was just like that. You know, we weren't Google, right? But we knew that would be a really good, and she helped do all the coding for that. And we have another partner who's still with us 25 years later. doing stuff or whatever, and he was part of that or whatever, but we sewed all the stuff together manually or whatever. And so we didn't monetize it because we were too early. It happens a lot. It does. In banking, we would say the scouts get the arrows. The scouts get the arrows. The good news about what we're doing now, though, is everybody eats and the timing is perfect. We were thinking about this. So you're kind of pulling for the Iran more to continue on so gas prices stay high, which is kind of positive. Fertilizer prices, everything. Fertilizer prices, yeah, all that. Yeah, I mean, we don't really, but the idea. We know that's coming anyway, right? It's a bit of a spike that's a warning. It's sort of the COVID thing, too. It was a bit of a warning when the shelves were bare and wherever people were. Right, right. Where's my stuff? Right. And so this is a little bit of just, we know, and then some people say, you know, it's always too urgent. They always, they're always telling me, oh yeah, you're like, you're, why are you so yancy? I'm like, because that's what it takes to meet the market. Right. So the, we started the patents in 2017, right. It's just taken that long. Yeah. Right. And so, but we knew that, you know, there were things that were really going to happen that, you know. Food being close to where you consume it is a cultural thing. It's a health thing. It's a planetary health thing. Yeah. Well, even eating honey from the neighborhood where the honey is made will help have you not have allergies to the flowers that make pollen in that area. Yeah. Oh, yeah. Totally. I digress. No, no, no. What was your stage in life when young Matthew came along? Yeah. What were you? Were you already in this business as well? No, no, no. It's a good timing thing. So we decided, we got married, and we bought an old 1906, it wasn't a Foursquare, but it looks like a Foursquare down in Denver that was in really bad need, and we, like, we... I mean, I like to play golf and I like to do other things, but not as much as work, right? Like we're just doing it yourself. So we did that. And we waited a few years to get the business up and running and stuff like that before we had – Matthew. And then literally, he's not kidding. We have pictures of her coding with a newborn on her life. And she's working away. So here's another magic thing about if you build the infrastructure right, we never paid a dollar for daycare. Right? Because they were with us. Yeah. And we just think that there's a way if you build the food into the subdivisions and like, you know, one of the spouse, you know, has something to do in the subdivision. They don't have to have another car. They don't have to have another. Right. Yeah, walk the wagon down to the corner and get the two bags of produce that came off your thing. Yeah, or you're out, you know, like you say, go out and get a sling and you go out and you're picking stuff for a couple hours in the cool of the morning or whatever. It's a different, you have to get out of the mode of buying everything. Yeah. You know, having everything, you know, whatever. And it's part of the infrastructure. And he's the one that said it, right? Like the idea here is to figure out a way to make the infrastructure for people that can live, you know, like that. I think it's really cool that we can get pretty much whatever we need off of Amazon in a day or whatever. But some people on our block appear to either have really bad shopping problems or maybe they're getting their groceries from Amazon. I suppose a lot of people probably do that too. And it's like dealing with folding up all those boxes and breaking them down and then not actually recycling them, it hurts my brain. I can't do it. There's also just some intangibles that go along with actually being part of the process, right? I mean we totally – we buy a lot of Amazon packages too, right? Right. Everyone does. But there's something that's missing when you order all of your groceries on Amazon too and all of your food too. Well, the community part is obviously not part of it too. There's a human piece that's missing. So anyway, so you had this place, and it was in Denver? It was in Denver, yeah, right behind North High School. Beautiful. It was the best real estate deal we ever made, right? We bought it and refinished it. We spent $90 on labor for the whole refinishing. We did all the work ourselves. And then we loved it, and we had an office. At one time, the design firm was much larger. We had a whole floor plate in downtown Denver. Yeah. And we've done work all over the country. In fact, actually, we've done work in China and the Bahamas and overseas or whatever design work. And a lot of it still included, all of the projects were sustainable in some way. And then a lot of them started to have food in them, right? Like we did. Gotcha. There was one in China where. Kind of slowly pivoted to that food focus. Oh, yes. Well, we did the one in Millican. And once people saw that, they actually saw it and they saw the model behind it. people wouldn't ask, like came to us and said, Hey, we want to put food in our project. Yeah, cool. And so, yeah. So anyway, so then, and then, uh, he came along and then a couple of years later, uh, Michael, the second son, right. I'm going to pivot it over to you, Matthew. What's that, uh, first grade? What was the scene? We're still in Denver by that point. Yes, we were in, no, this was in Golden. By the time, oh, it was Golden. Yeah, so I spent two years in the house in Denver, I think. So your early memories are back in Golden again. Yeah, they're all growing up and, frankly, doing a very similar thing to what he was talking about in the 70s. Oh, the whole – We'd go off, rattlesnake. It was part of growing up, climbing North Table Mountain and coming back down, going over to the pond, like mountain biking. Yeah, Colorado was still very libertarian at that time. Exactly. In terms of how kids should be raised and everything else and what you should tell each other to do. So that was like – I really couldn't, you know, Golden has a very special place in my heart, and I think it should in everyone's. I hope everyone has a chance to experience it. And even in my lifetime, it's been crazy how much change there has happened. I mean, when I remember being able to, it was a two-lane road to turn off McIntyre and onto wherever we, you know, where our house was. And now it's a four-lane back and forth. With a turn lane, too. It's just even the span of, you know, 20 years it's completely completely changed but it was you couldn't ask for anything more as a kid growing up every opportunity that you wanted to to play and hike and work occasionally well and obviously sports became a big part of your life was that they're right from like late elementary school kind of or It always was. I actually started, I think the first one was soccer, as everyone does, but it really was rugby. He played rugby at Tulane. Dang. They invited me to play rugby once in college, and I was like... Those guys are all way too big. I don't want to do that. It's the greatest sport. I loved it growing up. I will say also there's the Tulane component, but I'm also the sixth. So I have Matthew Kirk Redman the sixth, and that's where the nickname Quint comes from is because he's the fifth. So I have – Eins, zwei, drei. What's six? Yeah. Yeah. Sexy. Sexy. Oh, sexy. In Latin. So, I haven't adopted that yet. Potentially down the road. Sexy Richmond. I like it. But now my, yeah, now my, the next one in the line has even less choice than I did about naming, right? Clearly. It's pretty sad. Almost big too, yeah. And what is that? Is that an English name, I suppose? or Redmond? It's Irish. Irish, sure, yeah. County Wexford, actually, is where it's from. Hail to County Wexford. Did you guys have like a shield and stuff like that even? Mm-hmm. Yeah. We actually go... Tell him, yeah. So this is, like I said... We can chase squirrels in this show. That's part of what we do. Yeah, so last year, my brother and... Our best friend growing up, he went to high school with us, but he actually grew up. He's the third brother, not by blood, but grew up working on the farm and everything like that. We all went to Europe, specifically to see the Oasis reunion concert. Yeah. So we stayed up, got tickets at 4 a.m. a year before, and then planned everything out and made our way. But part of the ending of the trip was to go to Dublin and Ireland. And Michael and I made sure we went down to County Wexford to see where the name is from. And it was super fun, right? You step off the train and you're in Redmond Square. There's like Redmond Street right there. So you guys are proper blue bloods. There we are, yeah. But it was funny because we actually went to the library to see if we could... But you came to America, I suppose, because the Brits were kicking your asses up there at the time or something? Yeah, so Matthew II came. And then Matthew III was the first one in Louisiana. Okay. He was a lawyer in North Louisiana. And then my dad was the fourth. Yeah, yeah. Sorry to interrupt. No, no, no. It's actually one of my favorite pictures is there's, after I finished Tulane, we stopped at our family in North Louisiana, and they actually have the grave, the headstone for Matthew II. So there's a picture of Matthew II, the fifth, me, all in one area, which is pretty sweet. um anyway we we we got we we're in ireland i forget where we go you were just going to tell some crazy pub story about ireland oh no that's for that that's for the loco experience um uh anyway So, yeah, so you, but you were obviously very, oh, wait, we talked about athletics. Oh, maybe that was the point you were coming around to? I did. So. Did you get in a bar fight in Ireland or something? No. No, so it's a rugby thing. It's a rugby thing. Oh, rugby thing. Yes. Gotcha. Gotcha. It was how I really got introduced to athletics and having that be a part of my life. Oh, yeah. And then this, we were fortunate enough to go to private school down in Denver while we were building the farm, actually. So, you know, this is, I say crazy parents. Some sacrifice involved in that, probably. You know, it's, but it was. Great. Talk about formative experience. I mean, that's really. You want to shout out to the school? Sure. Sure. Yeah, we went to Kent, Denver. Okay. So it's – It's like a prep school as close as we got to that. Oh, yeah. Yeah, and it was great. It wouldn't have been as great if we weren't in the same situation where every weekend we were out in Keensburg. On Table Mountain. Farming and pulling. Building the farm, right? Like that was a total – unique experience that I am eternally grateful for is that I got that opportunity to go to school in Denver but after you know basketball games on Saturday instead of going back home in town We would drive out and build driveway right for Trenches for electric or something. So it was a completely unique core strength building for your exactly Yeah, every Everyone wondered how I wasn't in the gym and was still being able to perform. You've got to dig some digging bar. Right. Dig rocks out of a post hole for three hours. Totally. So that was really great. And that's where I got introduced to football. I had never played. I didn't play youth football. Oh, wow. I wasn't that interested in it, really, and was more interested in rugby and football. Then throughout high school played football and basketball, and football was the one that stuck, really. And then had the opportunity. I didn't get to— Starting when? Like as a 10th grader, 11th grader or something? Yeah, freshman year, and then just progressed throughout. And I had the opportunity. It wasn't really on my radar to start high school to play any sort of college sports, really. But I ended up being able to do it at Tulane. And the interesting thing was, and I think one of the really good things is I didn't go there specifically for football right so i was able to get that experience for two years i went to a bowl game i got to do the the whole the whole nine yards but when i wanted to switch and actually take biology classes and focus on school i was able to do that and they weren't actually going to let me finish the degree that i wanted to had that I had started at Tulane and still be on the team because the labs and everything that I needed to take for the biology courses didn't, didn't line up with the practice schedule. And I was like, you know, I, I didn't come here just to, just to play football. So did you didn't have a big scholarship? I didn't, I had, no, I didn't have a large one. So it was, he didn't tell you he was all state here in Colorado. Yeah. But it was a preferred walk. Well, yeah. I mean, you know, interesting. Yeah, no, that's pretty impressive. Yeah, and built a farm. Right. That's what's, you know. Well, that's that Irish blood, you know. Being persecuted by the British for 500 years makes people tougher. Right. Sorry. No, no, no. It's true. Like I say. Bear is an old English name in case you're aware of. Oh, no, yeah. You do that. Yeah. They're very unsuccessful in America as well. Never met another one probably. Anyway. Anyway, I just – I always – Did you always want to come back to the business here? I did. I actually – Even before you went to Tulane? Yeah. On my, you know, the yearly checkup at the doctor's appointment, you always write down what you want to be when you grow up. And I remember third grade specifically, I put, you know, AgroBurbia CEO. He didn't see that. Yeah. But it was on there. So it's always been part of it. And just the timing worked out to have the opportunity to really take it on full on when I came back. Well, it seems like you've got kind of that interesting combination of – Like your dad's obviously a visionary and your mom is kind of that kind of traditional integrator kind of personality to get things done. You've got a lot of vision in the words that you say, at least enough to be able to communicate with the team, but probably a little more focused attention than the current CEO would bring to the table in the long run. We're counting on it. I like to think of it as the funnel, right? Like just being able to take all of the ideas and retain a lot of the vision and, you know, Enthusiasm for it and the passion and distill it for people that are not in it every single day to digest it. Yeah. And he's even, so just to tell you, continue that thought, one of his best friends from a business school guy from Tulane is like helping us. He wants to desperately be part of the company. And what does... I do have to shout him out real quick. Chadwick Bailey. He's a former teammate as well. And he is, you know, he's really, really helping guide us through some of the murky waters. Plus strategic stuff, right? Like you could... Oh, yeah. You could... you know, sell a bunch of equity for a bunch of money and still not quite figure it out or something, or find yourself with a new boss and they're worse than the old boss. Yeah, exactly. It's a niche skill set. You know they're the boss and they don't really have that same vision. Yeah, it's a niche skill set that we just, we always try and add people that share the vision of where we want to go, have the same ethics and morals that we do, and have really useful skills. skills that we are lacking right and we try and identify that and and collect people that will augment it all the partners are that way i wanted my dad to be a partner in a business venture years ago and he said you know i don't know why you'd ever want a business partner just for their money yeah because i don't have any skills that you need for the business that you're talking about here um and you know you don't have enough skill for me to give you my money But I'm hearing that same thing. Like if you would add partners, yes, we're going to need some money to make this happen, but we also need to kind of build the collective of skills that it takes. Yeah. So we kind of collected people along the way that way. Yeah. Like we have a mechanical engineer. She's great. She's from North Dakota. And she's – She'll hurt. Oh, yeah. And she's brilliant. But we met her because she was, you know, between jobs and she helped us farm and like design some irrigation. And I said – you really should maybe think about being a partner. Anyway, and then we have a civil engineer, we have a lawyer who's dedicated to food, and they're all partners. They're all minor partners, but their contribution is not money. Their contribution is expertise and dedication. And so when I was a banker, we had a big sources and uses table was one of the most important things. Yeah. Is there multiple rounds that this business would need? Or if you got a big seed round kind of thing, would that create viability? Is there enough margin there? Or what does that actually look like? I think one of the things we've always said is that Since we've run a business for 20 years, since he's run one for 30 years, we know how to put dollars to use. So any amount that comes in will get used towards the next goal, right? We don't need – we have – You don't need like $2 million right now or whatever. And we have very specific things that are laid out that that money would go to, right? It's not just going into oblivion. There's goals and pipe that needs to get bought to get a certain amount of farms out there going to eventually prove the point. So this is a little bit of a divulgence. I feel like Quince wants to say something. Yeah. No, I'm just saying, it's an interesting thing. And because of your background as banker and all that, we have a very detailed use of proceeds. Like you say, we just know how to run a business. So it's not like, well, we hope. We need $50 million. I assume this is structured separately from your design firm, kind of. It's its own LLC. Right, yeah. And basically, we, you know, if we got, if we got $50,000, we would use it the right way. If we got $2 million, that gets us further, you know, like there's a real plan in place to do. And it just, we just need the fuel, like he said, to, to make it go. And, and we know how those, one of the things that I would, But is it prototyping? Give me kind of a bit of an overview. It's changed, honestly. Right now, a lot of it is actual sourcing of materials and getting the first installations going. I would say six months to a year ago, a lot of it was pure software development and prototyping in the traditional sense. Gotcha. That's largely concluded now. We've been able to progress internally enough where instead of 70% going to that and 30% going to the materials needed to get those first installations, I would say it's flipped. 70% is like, we're ready to go. We can get an MVP out there that is very workable and will help whoever is actually using it. There's always going to be refinement and iterations, right? And we need, you know, it's a... And that person actually using it is who? The initial adopters. So like the community manager for the development or something like that. Yeah, everybody belongs. I mean, to give him more credit probably than he's given himself, when he got out of school, no, it's okay. Like when he got out of school, like you say, we didn't have much of the software developed. We had the architecture done. We knew what the plan was or whatever. And he came back and he said – I've got to figure this out. And he sat down and he figured it out. And the software is probably 55%, 65% there. I mean, we're using it. We're talking to people. You can join Are You Sure Farm if you want, which the name of our farm in Kingsburg is Are You Sure. Okay. And, you know, whatever. So we're working through the kinks. But like you said, there's more development. But that changed. Where we are, right? Now it's not as much software development research. It's like we need to buy $100,000 worth of pipe at a time to get the price right, to get it out there, right? Like, you know, we've done it all with elbow grease. Sure. You know, spend $2,000 at a time to get the prototype. We have the running prototype. Sure. But to get the first five farms out there really going good, you know, and make sure – That's why the opportunity to have an investor that is not only interested but might have some of the things we need rather than just a check writer, right? Somebody that really has the passion for it, wants to make the impact. I mean, we're – Would you say you're out of beta phase, though? Like it's ready to deploy? Not on the software side, obviously. Yeah. I would say we're right on the precipice. I would say we're right on the precipice. A certain amount of trust is still required, though. We're going to have to have a lot of involvement in the very first ones that are out there for commercial use just to troubleshoot it, right? That's how everything gets launched. I was just thinking that the material side, like somebody that's going to put in one of these systems should give you a pretty fat deposit that should allow at least the purchase of a lot of that materials. But they would have to be invested almost in the concept to do that. Yeah. Otherwise, why would they trust that it's going to come together? That's like the chicken and the egg problem of why would you, you know, they really want to see it happen and be able to use it. And no one wants to step off the edge of the cliff first, right, to be the one that puts it out. But we're really close. Like literally, we, you know, over the last year, we went from talking about it like origami. Here's this paper thing that we think of, you know, me making hand signals to an investor, right? To if you want to come out to Kingsburg and see it, you can look at it. It's planted this year. We're growing, you know, we're doing or whatever. I can pull up a picture on my phone of what's growing there right now. Of what's growing there. So the basic integration is done. But he's not really a software developer, although he really is now. You know what I mean? We've always sat down, what needs done? And you do it. Are you using AI in that space at all? I am. This is why it's also a great time for us. It's more possible now than ever. It's totally more possible now. You've... You've taken that barrier of entry. If I wanted an app for Loco Think Tank for our members and stuff to be able to use, to communicate with each other and stuff, five years ago that would have been $250,000. So it's... Yeah, yeah. 20 hours of focus attention from me. And that's where the real value is for us, too. We're not just valuable because we can put together the app. We're valuable because we have the 30 years of experience that ends into action. You can have more knowledge that's needed because AI doesn't know anything until it's got some knowledge and all that data that you'll collect to make it smarter. For us, we're not guessing. Like we already have a pipeline of customers. Like they're all in various stages. Some don't want it till it's really refined. We have some farmers that are willing, but they wanna see somewhere how it works and they want it, you know what I mean? They don't wanna, you know, even- They don't wanna be part of the beta. We're also trying to figure out a way to get them, you know, some at cost or, you know, make a deal to get those early adopters on or whatever. We're in the middle of some of that. But here's the thing that's really interesting. Jenny, my wife, who did a lot of our other coding, like, early on, like, you know, he's on her lap, and she's doing it all the old way, line by line, right? So he gets out of school, and he comes in. We're like, I said, Jenny, show them how to code. We need to get this off the, you know, going or whatever. And they did that. And then, like, he goes, you know, there's, like, easier ways to do it. And so the architecture is, like, beyond all the research. Sure. This is, like, a bulletproof thing, but... It's very different now than when Jenny and I were 20 years ago coding stuff by heart. Well, and your knowledge space, though, is so strong to inform that. AI is kind of a beautiful thing right now because people with knowledge can become super powerful. Right. But if it turns most of us into... It's not going to be as useful. Exactly. They're just repeating a bunch of people's dumb statements. Yeah. This is philosophical. No, I know, but I think it's important too. I mean, I think one of the scariest things, I know I've talked to my brother about this, is like the loss of critical thinking ability for the generation that's below us. Like I am able to use it effectively because I can still problem solve. And if you see an obviously stupid answer, you're like, hey, I know that that's not right. Yeah, independently of it, right? There's enough background knowledge to know intuitively what – is this pointing me in the right direction? That doesn't feel quite right. I need to actually verify this, right? That gets lost the further down the line you go with – We'll see. Maybe not. Hopefully there's something that happens that changes that quick. You don't seem so concerned. Oh, no, no, no. No, I am. In fact, actually, I think I just want to recapitulate on this idea. The firm is a person-focused firm, right? In other words, honestly, it's designed to be completely automated. Like the drone will fly down and take pictures of the trellis, put it online, do AI, yeah, whatever, and it'll tell the robot where to come pick the next day. I mean, that's in the long term. But we do not believe in technology just for technology's sake. In a lot of these places, like the woman I was telling you about in Virginia. Yeah, they didn't want you to pick her. No. The whole point of the technology is to make people's lives better. Right? So why would we take that away? On the other hand, we don't want the fruit to rot. And if there is a labor problem and there is something. So the idea here is executing with judgment, not just whatever the latest craze is. Like, how do we do this the right way? The upcoming guest soon on my show is going to be, I forget her name, Sarah, Sarah Hinckley, Autonomous Nanotractors, you know her? Oh, tell Sarah hi. She seems like a brilliant lady. Oh, and she's the best photographer ever. We tell her we still use her photographs of our farm in Golden. That's cool. Oh, she's the best. Very cool. Well, it seemed like you guys should be acquainted. Oh, yeah. Oh, yeah. We haven't talked to her in years. Are we anything you want to make sure that we touch that we haven't, Matt? Otherwise, we're going to jump to the local experience soon. unless you have anything else, I think we covered a great span of everything. We're going to do a grand tour. Yeah. Yeah. Philosophy, vision, technology. Oh, and what I think I was going to say though, like you were saying, you wanted to get the technology there to keep from, um, being a barrier to entry for some of these early adopters or whatever. But with every new technology, the early adopters actually have to pay more. There was $500 VCRs that in a short while you could buy for $69 or whatever, right? Right, right, right. You don't remember VCRs, perhaps. No, no. But no, it's so true. Think about that a little bit, too. Yeah, we believe that. There's a marketplace there for that. Yeah, no, we agree. And in the long run, we think they get great value, too, even if they're early. Fair. Yeah. Well, the loco experience is the craziest experience of your lifetime that you're willing to share. But we often start it with a sample of – oops, I've got a little more. I've got only a little bit left, so I've got to get another – This is called WizCal, and it's from Seed and Spirit Distilling here in Fort Collins, which is opening their tasting bar and lounge, and they'll have food trucks in the courtyard and stuff pretty darn soon. Let's see. Smallest one? Me? No, for Quint. Here you go. thanks so I just want tasting notes on this this is from Seed and Spirits it's kind of their flagship product the WizCal I love it I love the idea so cheers salute can't shoot it don't have to I like to sip it a little more oh yeah get the smoky Oh, it is. It's great. Good. It really is. It's very tasty. For not a regular whiskey or tequila shooter type personality type, you're loving it probably a bit. So I love, so agriburbia, right? Agriculture and suburbia. Oh, yeah. Rizcal, right? Any kind of jam words. I love this idea. We have the local collaborative process. Oh, yeah. Right, right, right. Local itself is local community think tank. Oh, yeah. Oh, we love it. Wordplay. Really good. What do you think, Matthew? Very good. I guess you're both Matthew, now that I realize. It's interesting. I'm not a huge mezcal person. Okay. But it is very tasty. It didn't chase you out. No, it wasn't overwhelming, overbearing at all. It was... Good. Very good. Well, get on down there to Seed and Spirit and check out their new tasting lounge here soon. And they're very, actually, him and his fiancée, maybe wife by now, Abby, a longtime local member, have a farm as well. Oh, yeah. And she's got a sustainable, refillable goods store. Like, don't get a box of detergent for your thing every time. Just fill up this whatever, big jar. Yeah. So anyway, very like-minded as well, I would say. We'll have to check it out. It was very good. Who would like to start with the first crazy story to close our episode? I assume you guys weren't together. when your craziest stories happen. It might have happened in the same place. It probably is in New Orleans. Well, same place, different year. Yeah, different year, yeah. Okay. So what's the question? Our craziest story? The craziest story from your lifetime that you're willing to share. And it could be just a moment. It could be a week or a day or a long weekend with a crazy hooker. No, I don't think you have any of those stories. It doesn't seem like. Near-death experiences are very fun sometimes to share. Who's up? You going first or you want me to go first? Sure, I'll go first. This is a safe area. This is a safe space, yeah. And I'm looking out on my periphery right here. Right here. It's a safe area. There's a thing on TV these days. It's we listen and we don't judge. Oh, yeah, that's right. Usually it's girls telling their moms terrible things. We listen and we don't. It is a New Orleans and it can only happen in New Orleans story. But it's a survival of the night on a park bench next to the Mississippi River. And this was actually not a Mardi Gras experience, surprisingly. But this was, I don't know, while I was still on the team and we had a... statute of limitations is up now so yeah yeah he's not worried about the coach yeah no no i'm not uh but we had a birthday party for one of our one of our teammates and this was not my traditional birthday party but we went anyway because it was part of the team right but um and i would say we were you know towing the line on the appropriate amount to drink. Trying to stay just underneath where the bartender is going to ask himself whether he's serving it or not. And then, you know, maybe a little bit over at some point. Which is different in New Orleans, by the way. Colorado, that line is a little bit, you know, it's not quite as hazy as in New Orleans. Yes, I would say the line is a little higher in New Orleans, probably. The point of the story is... Or like circa 1999, Port Collins, it was probably... There you go. Oh, yeah, right. Absolutely. Absolutely. The point of the story is eventually the line was crossed and instead of waking up on my bed, I woke up on a park bench to some very friendly local New Orleans park rangers that were driving by and said, excuse me, sir, you can't spend your time here. And so I quickly- Is it like five o'clock in the morning or midnight or what are we talking about? Yeah, the sun was peaking. It was peaking. They were doing their early morning rounds, I would say. So I gathered my things, wallet, and no phone. No phone was gone. It makes things hard. So I got my bearings. I'm like, well, the river's there. And I came from that direction. And there's train tracks right there. So I tried to do the best I could to retrace my steps from the night before. Okay. Climbed a... Was the phone going to potentially be along this route? It wasn't on the mind right now. It was more about getting it back to my dorm room and making sure I was there. So after a concrete wall that I ripped my – I wore my buddy's jeans and put a big gash in it trying to climb over – Ended up in the not greatest part of New Orleans. Some parts of New Orleans, yeah. Surprisingly, some parts of New Orleans aren't that great to be around, especially Sunday morning. But I met a wonderful lady that she asked me, are you looking for something? And in a very hazy fog, I haphazardly pointed and said, Tulane, Tulane. Oh, gosh. And she said, just get on the bus here and then you'll be able to get back. So I had like $3, $3 on my wallet, bought a bus ticket, hopped on the bus, finally got somewhere back to where I was oriented. And I was like, okay, I know the street, I can get back. And then got off of the bus, started walking all the way from basically downtown New Orleans along the streetcar line, got on a streetcar. So I was like, I'll save some walking that didn't move. So waited on there for 15 minutes, hopped off, and then decided to just walk the rest of the mile back. Stumbled in around, you know, 8 or 9 in the morning and slept for probably two hours. Then knocked on my roommate's door and was like... we got to go find my phone. We got to get out of here and find it. And he's like, what? I'm like, I was not here last night. Let's go. And so we hopped in the car and tried to go find it. Did you have to find my phone available or was it more like going to these parties that we've been to? So it was completely lost. It was gone and we searched for the whole afternoon, but it was not lost forever because a year later he got a call. From someone. And it was – someone on the phone was like, is this Matthew? Is this Matthew's – This phone is registered to you or whatever. And it was like, no, this is Matthew's father. It's like, well, we have his phone. So I went over to where this person was in New Orleans, got the phone, and now my aunt uses it. It was fully functioning. I forget. It wasn't Algiers. Where was it? It was Bywater. Oh, it was Bywater. It was Bywater. It certainly didn't spend a year outdoors. No, so it was like a year. Year's a little long. But they found it somewhere, obviously. And they had kept it and finally found out how to either call it series or something. Interesting. Interesting. My password was 0000 at the time, so it was probably not that hard to crack and get into it. She was very nice, though, and I said, yeah, no, she, I mean, they went to that much trouble. I think it was interesting because she knew there were probably pictures on it. It wasn't the value of the phone, but she was, like, trying to get it back to its owner. I have an old Blackberry, and it's got a picture of me riding down the hill to Palisade. You know, there's a big hill that comes down after you've done the winery tour and drank wine at every place and then also put a bottle of wine from each place in your – Yeah, right. And so I've got me going down that hill in a 1965 Sears Roebuck bicycle, one-handed, clearly, because I got one-handed up here and with both saddlebags full of wine. Anyway, I wish I could have that picture. That's the only picture from that Blackberry that I want. But I'm not sure it's worth it. It was a full recycling story. Nothing went to waste. Did you have any, like, what's that movie with the Vegas crazy? The Hangover. The Hangover. Any kind of hangover pictures on the phone or anything like that when you finally got it back? See, the thing is, when that occurs, I just do a little bit of an autopilot. You just delete it right away. Delete the last one. All right, well, Quinn, I feel like it's possible that you can beat that story. Yeah, mine's a little bit more medical or trauma-oriented or whatever. More near-death-y kind of style? Yeah, I wouldn't say near-death, but it was sort of pretty ugly. But it's a New Orleans thing, but it's really a rugby thing. Oh, okay, bring the rugby. I need a shout-out to Tulane Rugby Football. My buds, like, really, it's a brotherhood. And I can tell you, like, we even 30 years later met back in New Orleans, you know, or whatever, and telling stories or whatever. So, but my very first semester there, I was a big guy. And they, you know, said, oh, we need that guy on the rugby team. So they recruited me. Anyway, I loved it. I was athletic my whole life. And we were at Vanderbilt. Okay. We were playing, and it was in the rain. And I didn't know enough about rugby yet to catch the ball over my shoulder. So there was a, like a punt or a kick, you know, a kick. And I like sitting there, and I'm like waiting for the ball and I catch it. And the minute I caught it, the guy had been running for it. Yeah. So he broke my jaw on either side, my maxillary on either side, pushed the whole thing back. Oh, damn. Yeah. Like he put his forehead right into the top of your lips. Right, right. And I had a mouthpiece in. It didn't shear my teeth off. It broke my jaw. Anyway, so I was looking through the grass for my teeth. Yeah. And to this day, he's an ER physician. My buddy, Eric Weinstein, was like, I think there's something wrong with Quint. We should probably drag him off the field. Never stop the play or whatever, but they drug me off the field. The next thing I know, I'm over at, and Vanderbilt has great med school. So I'm over at the ER or whatever. But the funnier part of the whole thing is, I was in shock most of the time. I got clobbered, and my teeth are lost in my head somewhere. And the doctor gets on and pulls my teeth forward, and they put a tungsten bar in or whatever. But the guy who's the ER doc now, he's my rugby buddy, and he's like, here, take this coating. Here's a beer to wash it down, right? Oh, nice. And so, yeah. So, like, I'm like – So you're popping coating and washing it down with beer on the operating table? At the rugby – yeah. And then at the rugby party afterwards, right? Like, we went back. Oh, no. He's driving me around. Nashville right yeah with you know with all this stuff so anyway don't remember too much about that I do not but all the stories that he tells me you know or whatever so but I'm like you know it's really fun like today you know he'll he'll I still talk to him every now and then that's a pretty neat way uh yeah spend some time yeah that was it was ugly it was ugly finals that semester though yeah I bet I bet We're all good. We made it through. I crashed a motorcycle and broke my leg 10 days before I graduated high school. Oh. And so I was on significant codeine during the after party from the graduation thing with a full leg cast and stuff, too. And, yeah, I remember... It didn't take nearly as many beers when you're on codeine to be ready to be out for the count. Yeah. I tore my ACL twice, same leg. So it was the same thing. I'm like, well, I can't just sit around at the house. I got to at least be out and see my friends. You go and take two beers and you're like, could somebody give me a ride home? I need to go to sleep. Anyway, yeah, it's all good. That's a pretty tragic story. Yeah, but my teeth never died. The doctor said, oh, your teeth are all going to die. You're going to have caps and everything. They're like picket fence or whatever, but the reality is they're my original teeth. That's awesome, actually. I was the shortstop when the third baseman lost his two front teeth from a line drive back in the day. And he's got it. nice smile still yeah right yeah a little different than everybody else's but it's unique guys let's uh let's have some more chips and hot sauce after we've close out here but if you want to learn about this like agriburbia.com right is the main website yeah and then like a contact me if i really would like to be involved be a partner be an investor be a customer Yep, we have a contact form on the actual website, or you can reach us personally at our emails. Is that cool to say right now? Sure, yeah, it's yeah. If you don't want mine spam, their bots are going to want to spam. There's already spam available. So mredmond6 at agroberbia.com. Anything like any interest, questions, comments? No hate mail. Encouragement. Yeah, no hate mail. Yeah, yeah. Q Redmond, Q-R-E-D-M-O-N-D, at agroberbia.com. Oh, so you're just Q Redmond, and you went with the M Redmond 6. I kind of did that. I wondered where the 6 came from, so thanks for setting that up for me. Yep. Yeah. But yeah, that's where you can find us right now, and shortly, the Eat Systems website will be completely up and ready to roll, too. And we love to talk to everybody about food, right? Not just investors, you know, whatever. But, like, it's a team. If you want to make more food happen in your situation. It's a team thing, right? And we talk to you and we figure out how we can help you. Dig it. Well, I love food. Thank you. Thanks for having us. Thank you very much for having us. Godspeed. Truly enjoyed it. Do well. Really. Hi, this is Kurt Baer, host of The Loco Experience, and I wanted to let our listeners know that beginning in June of 2026, we're going to be releasing podcast episodes on Wednesday mornings instead of on Saturdays. So we've tested Saturdays for a while. Meh. Honestly, we were better on Wednesdays before. So we're heading back to that, and I hope to see you there every Wednesday with a new episode of The Loco Experience.