Urban Report

Something to Chew On

Three Angels Broadcasting Network

Program transcript



Series Code: UBR

Program Code: UBR210015S

00:01 Stay tuned because we're going to give you
00:03 something to chew on.
00:05 My name is Yvonne Shelton,
00:07 and you're watching Urban Report.
00:32 Hello and welcome to Urban Report.
00:34 My guest today is chef and Pastor GW Chew.
00:38 He's the host
00:40 of Dare to dream's, Chew's Challenge,
00:42 a program that promotes lifestyle change
00:44 and healthy living.
00:46 He is also the CEO and founder of Something Better Foods.
00:51 Welcome to Urban Report,
00:54 Pastors Chef Chew.
00:58 Well. It's happened. I'm happy to be here.
01:00 Give you something to chew on.
01:01 That's right. That's right.
01:03 We need something to chew on.
01:04 Yes, ma'am.
01:06 It's so great to have you here.
01:08 You know, we've known each other
01:10 for several years now.
01:12 You first came to 3ABN Dare to Dream,
01:16 how long ago?
01:19 You know, at first I remember meeting CA,
01:22 I think that was in 2012, but then
01:25 I want to say it was 3ABN Today or 3ABN,
01:27 one of those programs.
01:28 And I did the program with you guys in 2014
01:30 on the Chew's Challenge.
01:31 So, you know,
01:33 3ABN have been a big part of my life
01:34 for the last, you know, 10, 10, 12, 13 years now.
01:36 So that's amazing, so.
01:38 You've been a big part of ours as well.
01:40 And we're so thankful for you and for your ministry.
01:44 For those who are not familiar with your journey,
01:47 would you share a bit of that with us?
01:49 Let us know, like, what, where'd you come from?
01:52 Where are you from?
01:54 Yeah, you know, I always, like to,
01:55 I say to everybody, I say, I look, I'm a country boy.
01:57 I grew up in Southern Maryland
01:59 about one, about 45 minutes, south of Washington, DC.
02:04 And crazy story, my daddy actually was a sharecropper
02:06 growing up.
02:08 And when I was born in 1982, he was still sharecropping.
02:10 So my father was in my father's family,
02:12 very country folk, you know, we ate,
02:14 you know, I talked about food, we ate everything.
02:16 You know, we had eggs, we ate it.
02:18 If it had a mama, we ate it, you know, squirrel,
02:21 you know, I miss possum by 10 years,
02:24 thanking Lord for that.
02:28 But, you know, ironically or kind of weird story,
02:31 my mother's side of the family was Seventh-day Adventist.
02:33 And so while my father's side of the family
02:34 was heavy meat eaters,
02:36 you know, my mother's side of the family were vegetarians.
02:38 So I grew up, you know, in this,
02:40 you know, country environment, real slow pace.
02:43 We love to eat,
02:44 but my mother's side of the family,
02:46 like I said was vegetarian, my daddy's side of the family
02:47 were heavy meat eaters.
02:49 And so I got, kind of got exposed to everything,
02:52 you know, at a young age.
02:53 And eventually,
02:55 you know, I started gravitating to a more,
02:57 you know, vegetarian lifestyle as I got older.
02:59 So, yeah, yeah.
03:00 So I grew up in the country
03:02 and a lot of good eating, good folks
03:04 and had a great childhood growing up.
03:06 And when was your family a Christian family or?
03:11 You know...
03:12 Yeah, so my mom was raised Seventh-day Adventist,
03:15 my dad didn't really go to church too much,
03:16 but my mother said, sit and meet in the church
03:19 with my uncle and my aunt.
03:20 Uncle still a pastor in Maryland still.
03:23 But I grew up, started going
03:25 to the Seventh-day Adventist Church
03:26 when I was in third grade.
03:28 So all the way from third grade
03:31 till I graduated from high school.
03:32 It's kind of interesting story when I got to high school,
03:34 but I started going to church
03:36 from third grade all the way through,
03:38 but I wasn't practicing at home.
03:40 So it was pretty much, I was the kid
03:42 that, you know, my uncle and my aunt
03:44 who pretty much took care of me on Sabbath in essence.
03:47 They took, you know, took me to church.
03:48 And I remember every week
03:49 I'd love to go to church for the potlucks.
03:51 I love to get the food.
03:54 You know, I wanted to go to church
03:56 to get the good food.
03:58 That was, that's what got me excited.
03:59 So that was really what kept me coming,
04:01 but also the message,
04:02 you know, I learned a lot as a child
04:04 and eventually kind of crazy story
04:06 when I became a senior in high school.
04:09 I had a full track scholarship to go to Howard University.
04:13 And it was crazy.
04:14 I was, I knew about the Sabbath
04:16 and I, but I didn't, you know, really wasn't following yet.
04:18 I didn't have to, my parents didn't force me
04:20 to keep the Sabbath or nothing like that,
04:21 but, but I wanted to follow the Sabbath
04:23 and I had the scholarship,
04:25 but most of the track races was on Saturday.
04:28 Once I signed a scholarship
04:30 about almost a week later
04:32 after I signed the scholarship to go to Howard University,
04:35 which is one of the leading, you know, HBCUs in the country.
04:37 My leg breaks in a race.
04:39 I mean, I don't know if you're gonna understand.
04:41 So I'm literally 17 years old.
04:43 I'm about to graduate high school.
04:44 I just got a full scholarship
04:45 to go to Howard University, paid for,
04:47 my leg breaks in a race
04:49 right after I signed the scholarship.
04:51 And all I could really feel and hear from the,
04:54 you know, the Holy Spirit is kind of urging me
04:56 that I shouldn't take the scholarship
04:58 because I'll be breaking the Sabbath
04:59 and, you know, crazy story, I ended up going to the coach
05:03 at Howard University and saying,
05:04 Hey, I'm not gonna accept the scholarship.
05:06 I'm gonna keep the seventh day Sabbath.
05:08 And that honestly began my personal journey
05:11 as a Christian,
05:12 as a Seventh-day Adventist Christian,
05:14 as a Sabbath keeper.
05:15 And it has taught me that,
05:17 you know, Christianity comes with the cost.
05:19 And that was really the, the big leap for me
05:22 and my faith was that experience.
05:24 And from that day forward, I've been, you know,
05:27 been in this journey as a Christian
05:29 and then trying to learn
05:30 how to follow Jesus with all of my heart.
05:32 Oh, that's beautiful.
05:34 Isn't it interesting
05:35 how the Holy Spirit will intervene in our lives
05:39 and in such unexpected ways?
05:42 You know, it's just unexpected the way He intervenes,
05:46 like breaking your leg, right
05:48 just as you were getting ready to embark
05:51 upon that whole career.
05:53 That career could have led you away from God
05:56 for a life time.
05:58 Yes. Yes.
05:59 So the Lord is so merciful.
06:01 And you know my...
06:02 You know, I was having a big ego growing up
06:04 and I think God was like, yeah,
06:06 if this boy go start running and start getting all these,
06:08 you know, all this, this is not going to be a good place.
06:11 I think the Holy Spirit, like you said,
06:12 he knew what was good for me.
06:13 And I thank God for what he did.
06:15 I would not change it for the world.
06:17 Yes. Yes.
06:18 Amen. Amen.
06:20 So when you were a young boy,
06:23 were you into cooking or did that happen later?
06:27 Nah, man, my mama said, look,
06:29 one day you might not get, you might not get married
06:31 and I'm going to teach you how to cook
06:33 'cause she made me to cook.
06:34 That's a good mama right there.
06:35 That's a good mom.
06:37 So when I was seven, eight years old,
06:40 I remember, you know, learning how to do,
06:43 you know this, I mean, this simple stuff,
06:45 you know, make an oatmeal, you know, to make,
06:47 you know, the old school, top ramen noodles,
06:49 you know, I call them ooza noodles growing up,
06:52 but this basic stuff.
06:53 And as I got little older, like more like in middle school,
06:55 I learned how to fry chicken and,
06:58 you know, mamas, you know, kind of just
06:59 taught me the tricks of the trade,
07:01 my daddy also was a cook as well.
07:02 So he all see it.
07:03 My father was a chef, you know, he had a specific recipes and,
07:07 you know, my mother had her thing.
07:08 She made her mac and cheese,
07:10 so sweet potato pie, her potato salad.
07:11 And so my family took a lot of pride
07:13 in what they made.
07:15 And as I got a little older, I started wanting to make
07:17 my little special recipes.
07:18 And so it was the culture of my family.
07:20 We love to eat.
07:21 Everybody had their signature recipes
07:23 and it was a part of my family's culture,
07:25 Thanksgiving and Christmas and the summer cookouts,
07:28 all those are big events centered around
07:30 good eating and good food.
07:32 So that I really, you know, never forgotten.
07:33 Did my aunt and my uncle side,
07:35 my mother's side of the family, they were vegetarian.
07:37 So they made the vegetarian scallops and,
07:40 you know, they had ready burger
07:41 and all these different, special K,
07:43 all these vegetarian dishes
07:45 that I'd never heard of, but they tasted good though.
07:48 So I got excited about vegetarian food
07:51 because it tasted good at a young age,
07:53 even though I wasn't doing it at home,
07:54 if that makes sense.
07:56 Yeah. And, you know, it's so important that it tastes good.
07:59 Like, you know, it could be...
08:02 It could be healthy, but if it's nasty,
08:05 nobody wants to eat it,
08:07 but if it's healthy and it tastes good, what,
08:10 so that's what was happening with you.
08:12 You were exposed to healthy foods
08:15 that taste good.
08:16 And by the way, you are making me
08:18 so hungry right now.
08:19 I get so hungry
08:21 thinking about that, those scallops,
08:23 those vegetarian scallops.
08:24 What?
08:26 So anyway.
08:29 So, that's how you got into the vegan cooking
08:33 because you got exposed to it
08:35 through your mother's side of the family?
08:36 Yeah.
08:38 So that kind of started, I got exposed early.
08:39 So by the time now, you know, I'm 17 years old,
08:42 I quit my scholarship.
08:44 You know, now that I'm a Seventh-day Adventist.
08:46 And I started changing my lifestyle.
08:47 So, you know, I became a vegetarian.
08:51 But again, I was the person
08:52 that ate chicken, fried chicken.
08:54 That was three, four times a week, you know?
08:56 So as I became a vegetarian,
08:58 I started missing what I grew up on.
09:01 So I wanted to, you know, figure out
09:03 how to make the things that I love the most.
09:05 And so eventually went from vegetarian to vegan.
09:08 But again, this is 2001, you know,
09:10 so this is before plant-based and veganism,
09:13 was mostly vegetarian.
09:14 It wasn't, you know, it was kind of unavailable.
09:16 So I began learning
09:18 how to make stuff from scratch myself.
09:19 So I got cookbooks, old school cookbooks.
09:22 I found a cookbook called Country Life cookbook,
09:25 one of the old Seventh-day Adventist cookbooks,
09:26 another one called Ten Talents.
09:28 And I started taking these cookbooks
09:30 and started this going through recipe by recipe,
09:33 learning how to make these good foods.
09:36 But, you know, I have my own little twist to it.
09:38 I always add a little spice, my little special seasoning,
09:40 you know,
09:42 and so that creative spirit was there early on.
09:45 And eventually I kind of got excited
09:47 about making my own vegetarian chicken.
09:49 So I had my first product called
09:50 believe it's not honey, barbecue chicken,
09:52 you know, look like chicken,
09:54 tastes like chicken, but guess what?
09:55 It ain't chicken.
09:57 So, you know, I started in 2004
10:00 when I started developing,
10:02 you know, my first iterations of my products
10:04 that I'm even still doing today
10:06 so, you know, again, it was really that creative spirit,
10:09 this knowing, and I had you know,
10:10 growing up eating meat,
10:12 I know what it should taste like.
10:13 And I also had a passion for stuff that,
10:15 you know, it had to taste good.
10:16 I don't want though, you know, sometimes
10:17 I didn't have vegetarian food.
10:19 The food looked like it's, looked like sandpaper.
10:20 I mean, you don't know what stuff it is,
10:22 it looked like dog food.
10:23 So I'm like, we ain't making no dog food.
10:24 You know what I mean,
10:26 stuff that tastes good, you know.
10:27 So, that was kind of the passion.
10:29 And over time, I mean, I'll tell you the Holy Spirit,
10:32 he started coming in.
10:34 And it's amazing
10:35 when you read our writings of our church,
10:37 Ellen White talked about,
10:39 you know, that there'll be young men and young women
10:41 that will learn how to make recipes
10:43 without the use of flesh and meats,
10:44 you know, from simple ingredients.
10:46 And I read some of these statements from her
10:48 and I believed it.
10:49 And I tell you, God came through,
10:52 taught me some secrets in 2007,
10:54 I learned some techniques
10:55 on how to take different types of grains and beans
10:59 and how to create my own texture
11:01 that has a very meat like texture.
11:03 And so that was my first iteration
11:04 of some of the tech,
11:06 the technical, you know, technology,
11:07 you know, they call it technology in my industry,
11:09 but it was some of the simple concepts
11:11 that I learned early
11:12 that I've built on for the last 15 years.
11:15 You know what we're doing in the day,
11:16 but that's where it began in my mama's kitchen,
11:18 learning how to cook in my mama's kitchen
11:19 staying up all night,
11:21 cooking and blending and making noise
11:22 and all that, and it started that.
11:24 Yeah, yeah. See, that's so great.
11:27 And one of the things too, that's so important is texture.
11:31 It can't, it has to, it's so good
11:34 when the texture is similar to the original,
11:37 or some people will say,
11:38 well, why are you trying to imitate the original?
11:41 Well, because when people are transitioning
11:43 into another diet or lifestyle,
11:46 it's important to have a similar texture
11:50 I think rather than one that is already foreign,
11:54 that you're eating just vegetables,
11:55 you know, and grain and stuff like that.
11:57 And then, but so if you have the texture,
12:00 that's similar to the original,
12:02 I just think it makes some such a difference.
12:06 And that's so important
12:07 now that I didn't shared from my childhood,
12:09 most of my family members,
12:10 especially on my father's side begin to get that,
12:14 get different diseases.
12:15 So, you know, diet, diabetes, heart disease,
12:19 cancer, all of these lifestyle diseases
12:22 began plaguing our families and my aunts and uncles
12:24 are in their 40s in their early 50s.
12:27 And it's sad to say by the time I was 17, 18,
12:30 they begin to die.
12:31 I mean, it's like this 55 years old.
12:33 And there, I mean, literally one by one, it's a sad story.
12:37 My family began, they began to have lifestyle
12:39 disease that was causing death.
12:41 And so it became more of a life or death issue,
12:45 whereas that if I could make products that has this,
12:47 like you said, that texture, that tastes,
12:50 that experience that they were familiar with,
12:52 you know, this product can literally save people's lives
12:55 because it can get them off of the foods
12:57 that's causing the death.
12:59 You know, these heavy, high meat diets,
13:01 high in dairy and all these things
13:03 that's just causing the,
13:05 you know, excess fat and our lifestyles,
13:07 cholesterol, et cetera, et cetera.
13:09 So yeah, this is a life or death issue for me
13:11 and texture and taste is so critical.
13:14 Yes. Yeah.
13:16 It's so important to make the connection
13:19 between nutrition and lifestyle,
13:22 between nutrition and life expectancy,
13:25 between nutrition and disease.
13:28 Because I think that,
13:31 especially in the black communities,
13:33 we have such a high level of lifestyle
13:37 induced diseases
13:40 and we often don't connect them to diet
13:43 and they are so connected to our nutrition.
13:46 And so, you know,
13:49 for those who are transitioning,
13:52 it's so important to actually add
13:55 so much more vegetables into the diet, green foods,
14:00 because there's so many foods that are acidic
14:02 and creating an internal acidic environment.
14:06 And the...
14:07 We know that the vegetables have,
14:10 they changed the internal environment
14:12 to a more alkaline environment,
14:14 which is not conducive to disease.
14:16 So once we realize that,
14:19 you know, we can adjust our diets accordingly,
14:22 and it's important to realize that connection.
14:27 And what I'm hearing you say is that this is more than just
14:31 a career move for you.
14:35 This is a passion for you
14:36 because of what happened in your family,
14:39 because of its impact on your family.
14:43 You've made the decision
14:45 to make some delicious vegan foods.
14:48 I've tasted some by the way, and we'll get to that,
14:51 and they are indeed delicious.
14:53 So, yeah, yeah.
14:56 So, that I think is, is so important for our viewers
15:01 to see that this is more than just a career for you.
15:05 This is a personal issue for you,
15:08 because you saw so many of your family members
15:11 plagued with disease
15:12 as a result of what they were eating.
15:15 And you came up with some recipes.
15:17 What were some of the first things you made
15:20 when you started experimenting in your kitchen?
15:22 Oh, wow. Yeah.
15:24 So, like I said, chicken was number one.
15:26 Like, if I could figure out how to make a chicken
15:27 that tastes like chicken, I mean, that was going to be,
15:30 you know, I mean, that's, again,
15:31 that was center of the plate, you know, that was,
15:33 you know, three, four times a week.
15:35 So, you know, that was a big thing.
15:38 Learned how to make some Southern.
15:39 Again, I'm a Southern country boy,
15:40 you know, some greens,
15:42 how to make the greens off the fatback,
15:43 you know, normally put the ham hocks
15:45 or the turkey bone, turkey neck,
15:46 and all that kind of stuff inside of it.
15:48 So learned how to make some so delicious,
15:50 savory mouthwatering greens, you know, mac and cheese,
15:54 you know, how to make a delicious
15:56 vegan mac and cheese.
15:57 So a lot of my recipes early on was real soulful,
16:00 you know, stuff that I grew up on,
16:01 the stuff that I loved the most.
16:03 Eventually,
16:04 you know, as I started developing it in my, as a chef
16:06 is really starting looking at more like
16:09 these foods that Americans love.
16:10 So I started expanding into,
16:12 you know, Mexican food,
16:14 you know, how to make a vegan taco
16:15 that tastes phenomenal,
16:16 how to make, you know, gourmet sandwiches,
16:18 you know, I make Philly cheesesteaks in,
16:20 you now, chicken melt sandwiches.
16:21 And so, just taking
16:23 what I started doing and saying,
16:24 okay, what are the foods that America loves the most?
16:27 And how can I, I call it veganize it.
16:29 How can I veganize this recipe?
16:31 How can I take this recipe and make it,
16:33 you know, plant-based, make it more plant friendly
16:35 and plant forward.
16:36 And that became my this experimentation,
16:38 so again, a lot of that was meats, you know,
16:41 everything from the fried chicken,
16:43 shredded steak or shredded chicken,
16:45 sausage patties, and,
16:47 you know, even some seafood concepts,
16:49 like I'd make some different types of vegan fish concepts
16:51 that I do now.
16:52 And so all of those became kind of the focus,
16:54 learning to how to make meat alternatives
16:56 and then how to then make some of those sides.
16:58 And some of those things like,
17:00 again, tacos and sandwiches and Asian type foods,
17:03 you know, all of that.
17:04 So it just became a big, I want to say experiments,
17:07 experiment, project, you know, a big cooking,
17:09 cooking lab, you know,
17:11 and with the intent of providing something better,
17:13 which is why we call our company Something Better.
17:15 So that's the whole idea.
17:17 And that's, that is awesome.
17:18 Tell us about some of the products that you,
17:21 that you've made now with Something Better,
17:23 like what, what are the names of the products?
17:27 Yeah, so we, our product is called Better Chew.
17:29 So that's the name of the product.
17:31 We sell the product as Better Chew
17:33 and we'd like to say better texture,
17:35 better taste, better chew.
17:37 So you can say, you know, you see some of those,
17:38 we've got one of our best sellers
17:40 in whole foods market right now
17:41 is our plant-based chicken nuggets.
17:43 We've got an amazing chicken nuggets.
17:45 Kids love it.
17:46 And we make a vegan fried chicken.
17:48 We're going to be launching here
17:50 in the future a plant-based fried fish.
17:53 So they're really excited about that product.
17:55 We do a shredded steak product, which is amazing.
17:58 One for one can make your own tacos at home,
18:00 on your own Philly cheesesteaks at home.
18:03 And so, yeah, a lot of this really, really this things
18:06 that people use on a daily basis.
18:08 Our whole mission is to help home chefs
18:10 become fearless.
18:12 We want you to be able to go home
18:13 and take your traditional recipes
18:15 and use our products and get that same experience
18:18 that you would get if you were using the real thing.
18:20 So that's kind of how we, how we got to push it
18:22 to the community and they love it.
18:23 They love it. They love it.
18:25 Yeah. That is so great.
18:27 And I know that I'm sure they do,
18:29 because again, if you can show
18:31 how their health is going to be improved
18:33 and they're not sacrificing taste for health,
18:37 because some people will say, well, you know what?
18:39 I'm going to take my fried chicken
18:41 and deal with it,
18:42 or they can say,
18:44 well, wait a minute, this tastes really good
18:47 and I can be healthy too.
18:49 So, I mean, it's really a win-win and that's,
18:52 that, that is awesome.
18:54 Tell us about what goes on in minority communities
18:57 and, you know, the inaccessibility
19:01 of vegetables and the food deserts?
19:04 Yeah. That's a big thing.
19:05 You know, I do a lot of work in food justice,
19:07 you know, social justice issues,
19:09 as it relates to places like you said, food access.
19:12 You have a lot of communities,
19:13 you have the inner city communities,
19:15 the urban communities,
19:16 as well as the rural communities
19:19 that don't have access to healthy options.
19:23 And so you would go, let's say
19:24 in an urban community, for example,
19:26 you'll go down a block and you might see
19:29 five miles of just liquor stores,
19:33 convenience stores,
19:35 you know, and these fast food restaurants,
19:37 you know, and this,
19:38 and it's a lot of unhealthy stuff
19:40 that's just totally not healthy for our communities.
19:44 And there's no access,
19:45 there's no grocery stores in sight.
19:47 And when you have a lot of times in these,
19:48 especially in a food desert in urban communities,
19:51 a lot of people don't drive.
19:52 So they don't have access to be able to,
19:54 you know, take a bus or a subway
19:56 if you want to call it,
19:57 you know, to a nearby grocery.
19:59 So that could be way too, that could be too much,
20:01 especially for the elderly community.
20:03 And so again, you know, a food desert is a place
20:05 within one mile there's no grocery store
20:09 and it's in access to that community.
20:12 And if there are, are grocery stores,
20:14 a lot of times the quality of the produce,
20:16 the quality of the food isn't that great.
20:19 And so, hence these communities have higher rates of disease.
20:23 There's higher levels of diabetes,
20:25 higher levels of heart disease.
20:26 Life expectancy is obviously
20:28 going to be a lot shorter in these communities.
20:30 And it's again, when you start peeling the onion,
20:33 there's a lot of systemic issues
20:35 that cause these problems
20:37 that have pretty much created
20:38 a monster in our communities
20:40 that, that people are really starting to step up to fix,
20:43 but we've got a long way to go, a long way to go.
20:45 Yes, absolutely.
20:47 You know, I've witnessed that
20:51 in certain inner city communities
20:53 where you go into grocery stores
20:54 and the produce is so old or wilted,
20:58 or, you know, just not good,
21:00 it's just, it's really appalling.
21:03 And, and yet there are liquor stores
21:05 on every corner, like you said,
21:06 so yeah, that, that has to be changed.
21:09 And I think that having products like yours
21:13 really can make a difference
21:14 because they're plant-based.
21:16 So people are going to get the fiber,
21:18 you know, from plants
21:20 through these good tasting foods.
21:23 So that's, that's really, really a blessing.
21:27 What is your company doing in terms of...
21:32 What's your vision for your company?
21:34 What are they doing in terms of jobs
21:37 and job creation and that kind of thing?
21:38 Yeah.
21:40 So as a company, you know, we all have to say our mission.
21:42 You know, we have a kind of a different couple of tiers
21:44 that we work under, but one of our major pieces is,
21:47 you know, to democratize the access of healthy foods.
21:50 So when it comes to the food deserts,
21:52 like you've mentioned earlier, we're advocating and education,
21:56 creating solutions to meet these needs.
21:58 That's one big pillar.
21:59 Job creation,
22:01 one of the biggest things you'll find,
22:02 especially within minority communities,
22:04 black and brown communities,
22:05 there's not an ownership in our communities.
22:08 And so when you think about even the food desert situation,
22:10 if there were companies that were owned by people
22:11 that look like the people in that community,
22:14 there will be a lot more care
22:15 about what they're putting out
22:16 when it comes to food choices and food solutions.
22:19 So, you know, one of the things that we're doing is,
22:21 you know, we're creating ownership.
22:22 So we have companies owned by people that look like me.
22:26 And what that comes to is that we also,
22:28 you'll find that people who look like me
22:30 are typically we would, we are more keen
22:32 to hire people from the community.
22:35 And so we have, you know, we just created in the last,
22:38 you know, year about 10 jobs through our local community.
22:42 You know, we're working with individuals
22:43 that might have a background
22:45 that some people might not want to hire those individuals,
22:47 but for us,
22:48 we want to give them a second,
22:50 give them a third, give them a fourth chance
22:52 and invest into them to be able to help them
22:55 to become what God has called them to be.
22:57 So this job creation piece is so critical.
22:59 We feel that this piece of creating jobs
23:02 and not just a job, but living wage jobs,
23:04 where they can earn a living and earn a livelihood
23:08 and learn a skill set
23:09 that can be a blessing for them for the long haul.
23:11 That's a very big piece of our business
23:14 that we're really fighting for.
23:16 Oh, I'm loving this.
23:18 I'm loving the idea that you are getting people
23:23 from within the community who needs skills,
23:26 who need to have certain marketable skills,
23:30 people who need another chance, excuse me.
23:34 And I feel like this is,
23:36 it's such an important piece of the puzzle,
23:40 but you're also educating them.
23:42 And I would imagine
23:43 that you're also including
23:45 a spiritual component in it as well.
23:49 You know, that's, that's a powerful thing
23:50 you just share.
23:52 You know, obviously I served as a pastor,
23:53 you know, for four or five years.
23:55 And so, you know, what's interesting is that,
23:57 you know, when Jesus,
23:59 you know when He ministered,
24:01 you know, He met the needs of the people,
24:03 you know, as the old statement that says
24:04 Christ method alone would bring true success.
24:06 He mingled with people, He ministered to their needs.
24:08 He won their confidence.
24:10 And so, what we're doing amazingly,
24:12 as we're creating jobs,
24:14 as we're working with these individuals,
24:16 they begin to access the why,
24:17 you know, why are we doing this?
24:19 What, you know, what's your inspiration?
24:21 And, you know, this,
24:23 when you were making our products,
24:24 you know, they ask some questions,
24:25 we bring up conversations about the Lord.
24:28 They, you know, we, you know, when sometimes a young man
24:30 might be going through something personal
24:32 and I'm like,
24:33 "Hey, let's pray, man.
24:34 Let's, just say a prayer about this."
24:36 And so it becomes a way where it's organically,
24:39 we're creating a relationship.
24:41 It is not a big, you know, we're not doing a big seminar.
24:44 We're just living in our community,
24:46 being a citizen in our local community
24:48 and loving on people.
24:49 And that relationship turns into a friendship,
24:52 that friendship turns into,
24:54 why do you do what you do?
24:56 Why do you, you know, go to church?
24:57 You know, then it's like, okay, I go to church on Saturday.
25:00 Well, why do you go to church on Saturday?
25:01 You know, it is, it's an organic
25:04 way of ministering, you know, in our communities.
25:07 It's about creating jobs, loving on people.
25:09 And God does, so He does the work.
25:11 He does. He does the work.
25:12 And it's as easy from there, you know?
25:14 Yes.
25:15 It's a beautiful thing, that is so beautiful.
25:18 So how can people access you?
25:22 How can they get you?
25:23 We have your website,
25:25 how can they get these foods out?
25:27 I'm actually, I'm wanting some right now, myself.
25:30 So I want to find out
25:32 how we can get hold of some of these foods?
25:35 Absolutely.
25:36 Well, right now, as, you know, manufacturing,
25:38 our product is a frozen product.
25:40 So we're shipping across the entire country
25:43 is something that's not easy to do.
25:45 So right now we're based primarily
25:47 in the West Coast.
25:49 We have different small pockets like
25:51 in the Texas area that we sell to,
25:52 but primarily all of the West Coast,
25:54 you can get our products.
25:56 If you go to somethingbetterfoods.com
25:58 there's, you can pretty much see a map
26:00 of where we have our products located.
26:03 You could also go to another website
26:05 where it features our better chew products,
26:06 eatbetterchew.com
26:08 You'll be able to also see
26:10 where the products are actually located.
26:11 And so, definitely go online and see the products.
26:14 You can go to IG or Instagram@BetterChew
26:19 That's where all of the updates
26:20 as we expand our products across the country,
26:23 there people would be able to see
26:25 how we're growing, where are we going to be at?
26:27 But our goal is to be nationwide in the next,
26:30 you know, 24 months.
26:31 That's the prayer, that's the vision,
26:33 that's the mission.
26:34 It's not easy.
26:36 It's a very expensive business
26:37 that I'm in to ship nationwide,
26:38 but we know God has it all in His hands in His timing.
26:41 That's right. That's right.
26:42 And I think, I don't think it would hurt
26:45 for people to contact their local whole foods
26:48 and tell them that they want that those products
26:50 in their whole foods I would think.
26:54 Yes. Yes.
26:55 Yes, absolutely.
26:57 Do you have in 30 seconds or less,
26:58 do you have a closing thought for our viewers?
27:02 You know, I don't want to curse somebody out there.
27:04 You know, I'm an entrepreneur, as well as you know,
27:07 I'm a Christian and I've been a pastor,
27:09 so want to courage, you know, anybody that's in there
27:12 and their passion in life,
27:13 you know, that passion in life,
27:14 whether it's food, whether it's outreach,
27:16 whether it's, you know, a mental health coach,
27:19 whatever your calling is,
27:21 just know that God can take you places
27:23 you never thought you could go.
27:24 And let the Holy Spirit is working inside of you
27:27 and watch him do what he does.
27:28 Oh, thank you.
27:29 Thank you so much for being with us.
27:31 We really appreciate you in all that you do.
27:34 We appreciate the journey that you shared with us.
27:37 We appreciate the foods that you have come up
27:41 with that we know the Lord has impressed you with.
27:43 And my dear viewers, we appreciate you.
27:46 Thank you so much for being with us.
27:48 Make sure to join us next time, because you know what?
27:52 It absolutely positively
27:54 wouldn't be the same without you.


Revised 2021-08-02