Panya Heard of DittyPop Smoothies - S03E11

Have ya HEARD of the one and only Panya Heard of DittyPop Smoothies @dittypop_smoothie?

From an upbringing of eating for sustenance to a business that centers around wholesomeness and nutritional value, Panya has the goods that keeps on giving. Do yourself a favor and pick up a smoothie, or even subscribe to her smoothie orders! Everything's in season and properly portioned to make sure you're ready to start (or keep pushing through!) your day.

Check out Cater 2 Me @cater2mefood as well, where Panya prepares excellent foods that will make you WANT to go back into the office. Get your next meal made by qualified chefs and caterers delivered to your job with no hassle.

Shop local, Support local, @biglocalspodcast

DittyPop Smoothies
@dittypop_smoothie
https://dittypop.com/

Featured Artist - Lillian with the song Hollow Bone
@lillian.music
http://www.lilliansoderman.com/

Ian Jimeno - Denver Real Estate Agent
@ian.realestateagent

OCN drinks
@ocn_drinks
https://www.youtube.com/watch?v=WOVorSXRMuw&feature=youtu.be

Cater 2 Me Food
@cater2mefood
https://cater2.me/

Transcript

1:00

Hello, and welcome to the big locals podcast. I am your host ENA minnow, and I have a great interview with the guys Paonia heard. Have you heard of Diddy pops? Muddy's had an awesome time. Love the high energy with her and with a lot of the startups these days, did he pop some of these stories? The whole COVID period. And to be honest, have we even escaped yet? Uh, yeah. Anyhow, she needed a way to change up her business from an in-person setting to a more product oriented business plan combined with some nutrition knowledge and a drive for a healthier new generation. Did he pop smoothies was born super excited to introduce you all to Pena and catch her at the up-and-coming. Pop-ups just follow her on Instagram and you will be posted and updated. Along with the nutrition portion of eight, eight is a great tasting smoothie. Excellent. Excellent. Excellent. Be sure to leave a like follow subscribe, review five stars or whatever for the podcast. I want the world to hear about the up-and-coming Denver entrepreneurs and artists of this day. And the featured artists that I will be playing throughout the episode is the one and only Lillian. The featured song, hollow bone is one for introspection and self-reflection, I just love that, that folkiness behind it. And the soft harmonious vocals really put the song on another level, check out the Lillian's newest album, chasing shadows on Spotify, apple music, or just download the album on band camp so you can support your local artists more direct. Tanya is also one of the chefs over at catered to me, a healthier tastier option for your breakfast, lunch or dinner. If you work at a job, uh, as a manager or employee, and the business wants you back in the office, or they never live, let you leave the office, ask yourself, how can you make the time in the office better than just being at home. Get your next meal made by qualified chefs and caterers delivered to your job with no hassle checkout catered to me. And without further ado, let's jump into the conversation with Tonya. Heard of Diddy pop smoothies. tanya heard of Diddy pop smoothies. Welcome to the big locals podcast. Of course it is a genuine pleasure. And I have seen you a number of times now at several different popups vendor located places and, um, even over at Tessa deli and all that good stuff in here. Have you, in-person behind a hot microphone, so really excited to get this conversation going. Yay. Awesome. So, um, first of all, I mean, of course this is big locals podcast centralized here in Denver, and I would love to hear about your story with Denver. I mean, I heard that you're a local, so what's sort of your really quick synopsis on, uh, your life throughout Denver. And then coming up to, I don't know, maybe like a couple of years ago, I usually tell people, I feel like I'm in the Twilight. Because I was born in a war era. I was raised in a war era. I still live in a Warrah like I can't get out of Aurora. You know, those Saifai movies where you're in a town, he tried to drive out of the town, but you keep ending. And the town that's me. I can't leave. It's weird. Every time you go further down south, you're like, whoa, welcome to, I just I'm always in Aurora. So I had my kids young, so that was the reason why I stayed in Denver. Um, yes, I'm a native. I went to elementary, middle high school, all of it. Um, Let's see Lansing elementary, south middle school or central high school. Shout out to see Aurora. Um, anyways, I didn't want to move away. I'm gonna have my kids away from their dads. So I stayed. So I was that mom, I was, it was a parent decision that kept me here responsible of you. Right? Exactly. So, but now my kids are grown. And we all still live here and you have a grandchild? Yes. I have a six year old grandson. It's fun. But, um, because my business is my baby. Now I don't have as much time for him. As a grandparent should have time for their grandchild. Yeah. You are putting your fingers into every cool little business venture like that you deem fit. Of course. I mean, going from 2d pop smoothies, which I know you as, and then, uh, I saw that you brought some granola along the way to, right. So, okay. So the way it all started was DD pop catering. So it was October, 2019. It was after I've been laid off from my 20 year corporate job. And I wanted to be, I didn't know what to do. Like I had a culinary degree. I knew I wanted to be in a food industry. I tried working at restaurants. It sucks. Sucks so bad. I'm not sure are we allowed to cuss on this? Okay. It sucks ass. I hate working in a restaurant. I'm just too old for it. I'm like, um, you have to be young and able to absorb a lot of. Toxicity to work in restaurants. And I just was like, what's happening right now. And I hated it. I hated it's such a sausage Fest. It's a boys club and it's just, I was always the odd man out every time I just couldn't fit in, of course. And then just the labor, like I'm older. Like I can't be getting back spasms and my feet hurt like on your feet for hours on hours. Constant then you don't eat because you're constantly going. You don't drink your water. And then all of a sudden people are making you take shots. Now you're an alcoholic. You know what I mean? It's just a constant cycle of toxic, toxic, toxic. So I knew I didn't want to work in restaurants, so I decided to start my own business. And so my nickname at work used to be P Diddy. I always say I was the first PDD before PDD was PDD, because first of all, my name starts with a P and that's what they used to call me at work. So I was P daddy and then he was puffy. And then all of a sudden he changed his name to P Diddy, but he's facing. And I spell mine with teas and he spells his DS, but whatever one day, I'll tell him that story. Um, so why culinary school, why did you decided to do just having one of my mini midlife crisis when you worked at one job for 20 years? I was 21 when I started this job. So I grew up. In this career, you know what I mean? And, um, the aha moment is when I brought the one thing, my mother taught me how to. Is her egg rolls and I brought them to a potluck and I used to be the head potluck person. I was the queen of potlucks. I was the one who did the sign up sheets made sure everybody brought something that was appropriate to the theme. Always had theme potlucks at work. I was very brilliant into that. It makes things more exciting that way. In birthdays too. I used to make sure. Did you like pie or do you like cake? And I would decorate their cubicle and then I would make sure they have their favorite Pyre cake on their birthday. Wow. So into it, I want to work with you. I don't work in that world. That life is. Um, so when did you start? Did he pop catering? So, yeah, so the April thing is my aha moment that made me want to go to culinary school. I was four hours late to work because I had so many April orders. I'm serious. I was, I didn't have a deep fryer. I had a Dutch oven cast iron pot, full of hot grease to this day in my kitchen. There's a burn mark on the back splash. Uh, possible grease fire. It was exhausting. And I realized, I didn't know what I was doing. I was, I wasn't making money, making a thousand Aprils a day and I was like, what's happening right now. So I was like, I need to go to culinary school and thank God Johnson and Wells just started their continuing education program, which is on a weekend because obviously I worked during the week. So they basically crammed their weekday program. And one day on a Saturday. Oh, wow.

So it started from 7: 10:12

00 AM and it ended at 7:00 PM. That's a day. That's the whole lab day. So you start off with lectures in the morning and then you have, and then you have to feed the other classes throughout the day. So we have two. Services like it's lunch and dinner. Yeah. So depending on what our class lab was was what we were cooking and it was just chaos and I've never in my life step foot in a commercial kitchen before I was at a cubicle, it was like a culture shock. It was crazy. I was crying all the time. I was just, I was like, I went from being at, at and T well, I don't know if I could say that. Well, that's where I worked. I was like the head person in charge. I was the queen bee. I was the Oracle. I was the, you want answers? Come to me. And then I go to culinary school, mom. Oh, my, I wish you could have just dropped me off in Bangkok in the middle of the night. That's what it was like for me, it was ridiculous. I don't know how I got through it. My best friend, Jeanette, she helped me not quit because near the end I was ready to quit. I was like, dude, this is insane. What am I? I'm working Monday through Friday. I got all day Saturday, then Sunday's academic. Cause you still have to get your associate's degree. So college involved in it anyways. But I'm still stuck at, at T and T. So I can't do anything with this degree. So I'm still working and I'm miserable at work. I'm like telling everybody I can't wait till I get laid off. Like, please let me off already. And then the gods heard me. And I got laid off. And then did he pop was born a few months. Okay. So you're, you were laid off around 2019, right? Yeah. March, 2019 before the pandemic and all that, did he pop started October, 2019. Okay. So soon after, oh man, you were just hitting the ground running Dennis sabbatical. I went to. I did like a Europe trip, you know, like national Lampoon's, um, started off in Switzerland a lot, lot, lot browner. If I was saying that so wrong, went to Florence, Italy, went to Dublin Ireland and then came back. So it was like a sabbatical with my friends. It just happened that they were planning a trip and they're like jet setters. So they're like, you want to go? I was like, shine. I want to go. So I went in when I got back, I still wasn't. Sure. But then that's where the wheels, like I had to like force myself to think about it more. And then, um, did he, pop was one of the names I used to use on my user profiles because PDD was always taken. Yes then that's what daddy pop really is always part of me too. It's like my nickname for my nickname. Okay. Okay. So you initially started with catering, but yeah, I know a lot of people out here know you for your smoothies. Um, why the transition. Uh, Colgate because you were a personal chef beforehand, too, right? Uh, so when I started the Diddy pop catering, that's when I started my personal shift, because I knew, again, I wasn't going to do restaurant. None of that. So I started off as being my own boss and that was a learning experience. I didn't know what I was doing still with that, but I shadowed another personal chef that I found. Like, I don't like 10 different inquiries, only one reply. Now two replied and one follow through. I actually shadowed her for the day. Like she went to someone's home. prepared their meals did all that. So that was interesting to watch that kind of chef in. Um, I did like lunch menus and meal plans is what I was promoting. It was more word of mouth because I was still getting acclimated to social media. Like, you know, I still haven't had my website know, everything was just new and weird. Brand new baby, you know, like what's happening right now, especially coming from the top of the totem pole at ATSE over from staff brand new. I mean, that's gotta be never done before. I know. I mean, that's brave, first of all, and not many people want to do that in the first place. And then you're considering like a whole different industry to, you know, you gotta know the rules, like there's certain things about it. And you know, like the, uh, the sausage Fest, uh, that you were mentioning earlier, In both industries, it sounds like you were in because yeah, it was total a male dominated world. That was one of the very few females that were right. At least that student's hair. Yeah. And now I'm alone. It's like what's happening. So yeah, that transition cause of COVID onto the school made me think. Okay. I don't want to be in anybody's home. I don't want to go to anybody's work. Like I want to stay home. Everybody stayed home. Like it was stay home. We all know we all lived through it. The ones that did that sounds so insensitive. I apologize. Anyway, I understand what you're saying. Those of us that lived through it. We're here now. And, um, I just had to figure out a product. Like I Scheffing wasn't it for me anymore. And I didn't even know about farmer's markets or anything like that when I was trying to do the private chef thing. So having an actual product is what opened the door to farmer's markets and markets. You know, getting tents and tables settled. Like I wasn't even thinking like what, where does all this world that was a whole new world? And then, um, yeah, smoothie started as an experiment. What was going to happen with that? And now it's an actual, tangible thing that I'm doing. And it took a long time for me to educate myself about nutrition, um, cause my first batch of smoothies or the first round. Was it not nutrition. It was like milkshakes. It was filled with Greek yogurt. I was using regular milk. Like I wasn't a vegan. Well, not I'm more vegan. Like now all my smoothies are. Now, but then the word vegan didn't even enter my mind. I mean, healthy smoothies. I didn't understand how unhealthy you can make a smoothie until you have. One of my first rounds of smoothies are terrible. They taste delicious, but not good for you. And that makes me curious about like the industry standard or like the commercialized standard, like Jamba juice or rollbacks or something like that, where they just loaded up with sugar. And of course the people eat it up. It tastes amazing. Right. But the thing is, is that, you know, with a lot of these smoothies, a Jamba juice or Robeks they want it to be a meal replacer, but these smoothies are often tied with your lunch or something like that, which has so many calories coming in, you know? So maybe you had a little bit more insight with like the nutrition or the diet based portion of the smoothies where like, Okay. I don't want to do juices. I want to do smoothies instead. No. Y why, why the decision? Let me, first of all, Jamba juice is not good for you, period. I say the portion, the portion sizes. That's what tells you if you were at a smoothie place and they're offering you a big gulp size of smoothies, Ryan. Cause that's not normal. Your body is going to go into shit. Your pancreas is going to cry. Um, and then it's interesting how a lot of customers, when they go into those places like Jamba juice and rollbacks, they don't question them about their nutrition, right? Yeah. Me at a farmer's market, I get third degree, the gum in an interrogation room, people are just in my grill about it. Like they care all of a sudden what's happening and that, but I'm glad that happened because that made me. because I realize your nutrition label and run laws like nutrition label. What are you talking about? Um, so actually the, the, the customers at the farmer's markets is what transitioned me to take more care and notice about. A healthy smoothie and not just whatever was popping. Yeah. And I did a little bit, a little bit of research on, let's say the differences between a cold pressed juice, as opposed to a smoothie, you know, like a smoothie. It keeps a lot of that integrity of the fruit, right? When you drink it. Right. For example, like complex carbs or fiber, or the, just as if you were eating a bowl of fruit, And vegetables as a snack. You know, the chewing mechanism, you, you know, your body is the swallowing, all of that. Sending signals to your brain, your body is processing the actual food that you're eating. You're not extracting anything. Like if you went to the dentist and you had your tooth pulled, you'll probably be better off with a nutritious, smooth. You know what I mean? Or some, some lukewarm soup or something like that, you know what I mean? Then a juice, you know what I mean? Cold pressed juices is just the extraction of the fruits and vegetables. So you're not getting the whole shipping and all the benefits that you get from when you're just eating food. It's like, you're getting a part of it. Not all of it. Yeah. And you don't limit yourself to just one type of smoothie either. You have several different flavors. lineup for smoothies. I try to rotate five smoothies a month, but there's usually seven on the menu online, maybe eight. Sometimes it depends like if I have something that's selling well, and it's still seasonal, even though the season's over, I keep it on there. There's a couple of them like that I have on there. And still right now, um, like, uh, my chocolate one, the notorious, um, I, I debuted that, um, Way like months ago it should be gone, but the demand is there. So I kept it. There's another one that I brought here today is called the beat girl. It's not on my main menu, but it's on the menu. When you order online, blueberry flaxseed, like. Um, grape juice wine. So that sounds good already. I kept that one on there. You know what I mean? So, yeah. Yeah. So what makes you, um, cause I know you love to work with the ingredients that are in season, right? I try to stay seasonal mindful of what's in season and then base my next batch of smoothies on that. Gotcha. So then, I mean, let, let's say something's a little bit more popular as the season sort of dwindles out, but you are trying to have that transition. Well, I had one like that. I had a cranberry one, it was called Cranberry Delight but there's no more cranberry. Before that I had a pumpkin one in October, but then all the pumpkins went away, you know, and I was using those little pie pumpkins. You know, I don't do can puree pumpkin. I don't take shortcuts. So everything I do, I actually buy the fruit or it's frozen organic. That's usually how I do it, but if the product isn't there, I can't make it anymore. So when I say it's limited time, I really mean it's limited. Even if I wanted to, then I'm like, buy cranberries in bulk online just to satisfy, just wait until next November. And what does that subscription look like on your website? So I have a members only subscription that people would sign up for and they could get Tim smoothies delivered per month. And the cost is about $10 less than what a 10 pack normally costs retail. Awesome. So you're getting a deal financially and plus with my members, like say I ha I made some granola. I'll I'll drop one in the bag, even though they didn't order any granola. You know what I mean? Or I might put an extra smoothie in there because they're a member, you know, I try to give them perks sometimes. Yeah. That's awesome way to keep them staying, you know, keep them once more. I saw the loyals. Eh, there you go. Um, Did he pop smoothies is not the only thing that you're working on these well. Okay. So I'm trying to go full circle now. So I started off with catering, right? I pivoted to smoothies. And now I'm trying to, I imagine like a smoothie bar, like what John would, you should be, but it's not, you know what I mean? So I would love to get a trailer I'm trying to manifest that I'll know what I'm gonna to do crowd fund or. Finally finished my business plan and try to get an investor like normal people. Um, but my smoothie bar, I want, obviously my smoothies. Um, I want to make natural sodas. I want to make, different, lemonades, uh, all from scratch, obviously. I'm looking into the sugar-free, uh, shin with the whole Monkfruit when there's. Added sugar options you could use or sweetener options. There's zero. Glycaemic what I'm saying is I want to like appeal to diabetic people. Cause I do have clients that are diabetic and stuff like that. Yeah. And still maintain that flavor. The integrity of the smooth cause people, I mean, no matter where you change it and where are you bring your smoothie to ultimately they love it for the taste and just like how good it feels afterwards, you know? I mean your diabetic clientele. I mean, They want to make sure that, you know, they're staying healthy, but at the same time still supporting you at the same time too. And there's just so many different variables. And I can only imagine what you're going through. Like, it's almost like you're taking a step without a flashlight in a dark room, you know? Well, I'm educating myself and I'm also educating other people at the same time as I learned you learn, you know what I mean? I've had people order my smoothies too often, or I had to have a conversation like this is too much like you're drinking too many just because it's a smoothie. Doesn't mean you drank two or three a day on top of everything else you're doing like Counseling, what you're trying to do. I see a lot of people just don't know how, even though they're they might be buying something that's healthy. They still don't know how to eat healthy. And isn't that like, that's, that's almost foundational before you even get into. If something tastes great. I mean, it's almost like that old adage of it's too good to be true. You know, sometimes you need to have a, the basis of nutritional foundation of like, okay, you need your like fibers, grains, uh, proteins, things like that. Okay. I don't know if the food pyramid is still a thing, but it's usually pretty wrong, whatever it is. If the FDA put it out is BS. There's so much more I have to learn about. Who's really conscious of that as they eat every day, when you're eating your breakfast, are you thinking, Hmm, am I getting enough carbs and protein and fiber in this? Or what do I plan on eating for the rest of the day to supplement my fiber? Yeah. You know, protein intake. Like who's really not. I mean, some people are, but they're usually really into fitness and, you know, but the average person is not totally. And we had a conversation, uh, about that before we turn on the mic where a lot of people just eat for sustenance rather than nutrition. And it's really tough to bridge that gap where, okay, I want to eat healthy, but I'm not making enough money for this. Really good for you or the options just aren't there. Like there's no vegan, fast food. McDonald's kind of version of vegan or plant-based, or just healthy. I mean, yeah, there's a Chipotle a yeah. You know, there's, there's things like that, that I even have my, my I've been to as a fast food, but I'll never be in a McDonald's again. You know what I mean? I feel bad. I gave my kids happy meals back in the day, you know? It's like, I'll never be in certain fast food place. I just choose it. Almost paints me in the corner where I have to be a vegan chef because there's, there aren't any options and the options that are out there are too expensive as a full on restaurant situation. Or you just don't know what you're eating. Like I'm not the type of a plant-based eater that needs to eat something that looks and tastes like meat. I'm not into the impossible meats and the impossible sausages. I'd rather make a sausage out of grains and lagoons and, you know, do some chef stuff and wrap it up in saran wrap. And you like a sausage Lincoln, you know, Suvi until, and then sear it in the pan. And there there's your sausage. It's not going to be. Yeah. I mean, going back to your point about like you feeling bad about giving your kids McDonald's back in the day, right? There's, there's gotta be a gray area where you are not so guilty or feeling so guilty, giving your kids something that they really enjoy. You know, isn't that interesting? How there's that dichotomy like at the moment it's quick, it's there it's sustenance and it tastes amazing to them know, imagine if we had that and it was vegan. Yeah. So I'm hoping if it's not me, it'll be somebody else. You know what I mean? I would totally be all down for that. I would love that. Not a casual. A real fast food. That's really good for you with the drive-through and it actually tastes good, honestly. Yeah. We got to think of something like that. I mean, I, myself, none of my business, but there's something there. There's something there. Make it worldwide a hundred percent go franchise. Right? That's the business side. I can understand that. Uh, I do want to talk a little bit more about the smoothies themselves. Like, I dunno if you wanted to, um, like sample it while we're talking or totally sampling, dude, that'd be awesome. which flavors did you bring around this time? And thank you so much for bringing them. I had no idea that you were going to in the first place. A couple of doubles. So you could take them home with you, but my top seller, what she may have had already, I don't know which flavors you've had. This is the SIE purple passion. Have you had this one? Yeah. I had a Google translate that so I could correct people at the farmer's market. Like I'm smart and shit. They're like, I'm like, no, it's called us. There's an accent on that accent somewhere. I mean, this already looks like it has like it's thick. The viscosity it's cold too. That's what's helpful. It's like slushy. It's like the perfect cold temperature, but this is my first oh gee smoothie that stays on the menu year round because it's simple and people love it. It's no sugar added. It's just the us that, you know, the sandbars zone has the Asahi packets. Totally. Usually I use one of those strawberries, blueberries and apple juice. I'm not going to give you my quantities and my whatever, but that's all it is simple is always better. Like sometimes I run off the ingredients or some of my smoothies and the sounds like it's crazy. Like, oh, I have hemp seeds. I have this, I have that. I have this, but it's really simple. Natural ingredients. I'm not into protein powders. I'm not into you having to add them in there. Like it is what it is. Just enjoy it for what it is. I'm just giving you. A liquid version of your bowl of fruit serving for the day. Yes. the ingredients you can actually pronounce too, right? I mean like the dextrose or like high fructose corn syrup, none of that stuff. No, it's just the fruit, fruit, sugar is good sugar. That's good for your body. So it's good. People get that confused also like, oh, there's too much sugar in the smoothie. Because of their dig of the fruit, but yet you'll go to Starbucks and order a double caramel machiatto you know what I mean? Get a milkshake from Sonic, but you're going to tell me there's too much sugar in a mango, like. Um, this is my second best seller. It's called the bless up. Isn't actually called bless up. Not the blessed. Um, this is the one I've tried before. Oh, this is amazing. So this one is pineapple mango, soy yogurt, a little bit of a Gavi. I stress that to people. I usually use like, it's like a teaspoon and it makes three of these. Oh, wow. You know what I mean? Coconut milk and pineapple juice. And it's called bless up because I've been to Jamaica a couple of times. I actually lived in The Bahamas when I was little and it makes me think of the rosters and I'm like, bless up. This is really good too. So I want to say that. I mean, I can honestly, just down the whole thing right now, I've had somebody do that in front of my face, at the market before you consider that in like seconds. And I just sat there with my mouth open. I'm like, thank you. You're not supposed to do that either. I wrote a blog about how you're supposed to eat and drink your food slowly. So your body can digest it in your brain. Go process that you're full. You're a normal person, normal go too fast. And that was my next question. I mean, if you drink so much so quickly, your body can only process so much before it just goes immediately out of you, right? Yeah. Right. So you just got to like in small quantities, people don't down this, you know, Um, the next one I have is the citrus rat battle. Um, this is my new seasonal one because citrus is in season right now. So this one, I literally zest, um, uh, pink, grapefruit, and orange and a lemon. And then I take the Ryan's off and it's just the pink, grapefruit, the orange and the lemon, the flesh, um, the zest, uh, also there's a banana. There are soy yogurt and orange juice. So it's like orange Julius, times 10. It was an inspired from an orange Julius back in the day. And I was a huge fan of those creamsicles and there's orange or orange creamsicle or it's very zesty citrusy. No, this, before you even taste it, it's almost like they cleared my sinuses before I even drank it. Like this is vitamin C times, like on crack. No joke. Yeah. This is the bee girl that I was telling you about. So this is a blueberry smoothie. It has flax seed lemon, zest lemon juice. I'm excited for this one banana and. Great juice. So if I don't finish a smoothie, does it go in the fridge or the freezer? Um, I would suggest put the top back on and just put it back in the freezer because the freezer is what preserves the smoothie. Once it goes into fridge, it kind of melts. And then once it melts it separates because it's only fruit and juice. There's no preservatives. There's no additives. Combining thing in there to hold it together. Um, so the best bet is just keep them in the freezer and then take them out when you want it, like be mindful about when you want a smoothie. That's the best advice I can give. Otherwise you're going to be with. And they're pretty Lauer's. Yeah. And they're pretty good size too. I mean, yeah. This is 16 ounces and I say you shouldn't drink more anywhere between 10 to 16 ounces of a smoothie at a time period. Um, but yeah, even if he drank half of this, I would put the top back on, drop it back in a freezer and have the rest later. Okay. Oh my, this has been an experience, honestly. I freaking love this. This is why I love to do in-person podcast in the first place, but. I mean upon. Yeah. Well, I mean, what is the best seller? It was the first one that you were telling me about ye and the blessed up are my best sellers. Um, right now seasonally, I wish I brought the chocolate one, the notorious, um, that one has cacao powder, cacao, nibs, hip seeds, bananas. And almond milk. So it's like, it's like a healthy chocolate shake. Just ran out of time. I would have brought you that, but that's my best seasonal flavor. The stitches, rap battles, getting a lot of, you know, buzz. Um, I don't know. They're all good. The beat girl was on my menu last season, but I kept it on because customers keep wanting to buy it. No joke. Oh my God. It's been a right, like my whole palette. It's a lot to have out, but before I let you go upon yet. Um, all right, so you can find me at, uh, my website, www dot Diddy, pop D I T T Y. pop.com. You can find me on social media. I'm mostly on Instagram. So it's Diddy pop, underscore Smith. Um, I'm on, I guess, Facebook on by default. Cause I have to be Diddy pop smoothies. You could still find me there. Um, Tik TOK, I believe it's just Diddy pop. Um, I haven't been tic talking a lot lately, so it's nothing new on there. It's nothing cool. Um, but yeah, you can pretty much find me any of those places, but the website is the best place to go to find out where my new menu, um, what's updated any new news. Got to my website for sure guys sign up for the membership, be a part of that subscription. Cause I just tried all four right now and it tastes amazing. thank you so much, Tanya. I mean, this is honestly been a blast. I love the energy, first of all. And it really shines even through your products as well. So, um, eye health as well. That's right. So, I mean, I can't wait to see on the next, uh, vendor lineup, wherever they may, that may be and follow. Instagram for any sort of updates on exactly any pop-ups, any farmer's markets. Um, I'm also catering doing corporate catering with cater to me. So if you're in a corporate office and you want catering done in your office, look them up and find my menus there. If he wants some food food, and it's not all vegan, it's all over the place, but I definitely have vegan options. I will put a little bit more information on that in the outro of this episode as well, because. It didn't have enough time, so much to talk about. I know. So anyways, thank you so much for being here. Yeah. Nice. I had too much fun with Pontiac, even if it is on the shorter side of the episode. Um, I know it all happened so quick, but I mean, we just packed so much good stuff in there and I wish I had more time to spend with her. Uh, but I can safely say that these are some of the best movies I've ever had. Great flavors, not too. Proper texture and it just makes you feel good insight as well. If you feel like that's right up your alley, get in contact with Diddy pop and set your taste buds to stun. Also check out her granola, the roasted nuts, the cocoa nibs, and then granola. And so many other things inside the packaging are just way too good to be ignored. Uh, checkout catered to me also to spice up your office. And I'll leave you all with the featured song. Hello, bone by Lillian first introduced in the beginning of this episode and I'll play it in its entirety at the end. Cheers, and has always shop local support, local big locals podcast. See ya.