Ep. 27: An Interview with Bill & Hayley of Primal Palate

Fed & Fit
Fed & Fit

    Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

    jump to recipe print


    The Fed+Fit Podcast | Nurturing a Healthy Mindset for a Healthy Lifestyle

    We're back with our 27th episode of the Fed+Fit Podcast! Remember to check back every Monday for a new episode and be sure to subscribe on iTunes!

    Find us HERE on iTunes and be sure to “subscribe.”

    Episode 27 Topics:

    We would LOVE some feedback, so feel free to leave a review in iTunes, comment below, or even give us a shout on social media!

    Ep. 27: An Interview with Bill & Hayley of Primal Palate

    This is the Fed and Fit podcast starting your week off with motivational thoughts on real food and fun fitness activities with Cassy Joy Garcia and co-host, Charissa Talbot. Remember our disclaimer; the information and opinions shared in this podcast are solely those of any given individual, and not a substitute for medical advice. Here are the ladies.

    On this episode, friends Bill & Hayley of Primal Palate stop by to chat about life, what it takes to manage their business, and how you can take a bite out of their latest BIG project.

    Cassy Joy: I’m really thrilled for today’s episode. Bill and Hayley of Primal Palate are two folks who I really consider to be true friends and mentors in this industry. Together, they’ve authored four books, the most recent was Make it Paleo II. They run a fabulous food blog that allows others in the Paleo world to contribute, they have an app, cookie dough that you can purchase through Cappellos, and, really what I admire most, they have found a way to juggle such great successes with a tremendous amount of grace. They post regular peeks into their real life via Instagram, which constantly works to inspire and provide support to people looking to pursue a healthier and tastier lifestyle. It seems like they’ve never met a stranger, and are truly welcoming to all who cross their paths!

    So, if you can’t tell, I’m a big fan and I’m so thrilled to have you guys on the show today. Welcome!

    1. Introducing today’s guests, Bill and Hayley of Primal Palate [1:43]

    Haley Staley: Thanks Cassy.

    Bill Staley: Yeah, thanks for having us. That was like the best intro ever {laughs}.

    Cassy Joy: Aww! I love writing them. I really think that’s one of my favorite parts of having a podcast, when I get to invite people I really care about on, I get to write them a little intro. {laughs}

    Bill Staley: Well thanks for having us, we’re so excited to be here.

    Cassy Joy: Yeah, so excited to have you here! I know you’ve got some major announcements. And you guys, I’ve joked before, for example Bill, I feel like everything you touch you’ve mastered it. You’re like a modern renaissance man. {laughs} And the two of you, just your skill is unparalleled in recipes and your food photography, and everything. Everything you do, I’ve admired, and I’m so excited to tell folks what you're up to right now. Just to cover our introduction bases, I’d love for you guys to tell listeners; rewind the clock, I know it was a while ago, but what originally brought you to a paleo lifestyle. And you can get as detailed as you want to or not. And then what first inspired you to be content creators in this field, to start a blog and start putting some stuff out.

    Haley Staley: Yeah, so I was doing paleo first before I met Bill, and I had really struggled with my weight for a long time, like ever since middle school. When I came upon paleo, it was the first thing that I had ever done that really worked. I was sort of able to heal my relationship with food through that. When I met Bill, I told him about it, and he was really the first guy, friend, whatever who really supported me with it. And then when we started dating, we just made a commitment to eat this way together, and we started cooking meals together, and taking pictures of it, and we just had a lot of fun. And that’s how we got into starting a blog.

    Bill Staley: Yeah, it’s sort of a special time for us. It’s been exactly 5 years since we started our blog, this week.

    Cassy Joy: Oh, congratulations!

    Bill Staley: Yeah, thanks

    Haley Staley: Thanks.

    Bill Staley: Yeah, it was a long weekend. We went to the beach together, and we were cooking all these meals, and it was sort of like, well, we’re here together, let’s just eat paleo the whole time. We were taking photos, and sort of towards the end of the trip, it was like, wow, we should do something with this, and Hayley said, well why don’t we start a blog. I was like, I don’t know anything about that, but sure. Let’s just go for it.

    Cassy Joy: {laughs}

    Haley Staley: Yeah, I really didn’t know about blogging either. I knew some people who had blogs, but I didn’t really get it.

    Bill Staley: I don’t think either of us got it. But we started off with the Blogger platform, which is sort of part of Google, and just trying to make it fun but also take it seriously from the beginning. Our first big break, which you never forget, we got featured on Mark’s Daily Apple for Link Love, and 5 years ago, that’s still probably a really huge deal, but 5 years ago before paleo had blown up, that was sort of a community nucleus. Everyone was on Mark’s forums and Mark’s website and getting featured on Link Love was a really big deal.

    Haley Staley: Yeah, that was before we had a big Facebook following. That was before Instagram really got big, and we just got so much web traffic that one day from Mark featuring us, we were so excited.

    Bill Staley: Yeah. It sort of took off from there. We kept in the blogging thing, and tried to get even more professional about it. Finally, in March, so it hadn’t even been a full calendar year, we got an email from the folks at Victory Belt who had published Robb Wolf’s book and Practical Paleo and a bunch of other really big titles, but it really had only been Robb’s book at the time. They said, you know, would you guys like to write a book. And we were like, yeah, duh!

    Haley Staley: {laughs}

    Bill Staley: We dropped everything. We went into standby mode on all other aspects of life except for working on the book, and cranked out, I think what is still one of the biggest paleo cookbooks out there.

    Cassy Joy: Mm-hmm.

    Bill Staley: And that came out in the fall of 2011, and I guess since then we’ve written 3 more. This year we released the follow-up to the first book called Make it Paleo II, and that book is just so special to us because we had Hayley’s sister, Caitlin, join us on the project.

    Haley Staley: Yeah, that was fun.

    Bill Staley: Yeah, so Caitlin brought an interesting set of skills. She was trained as a sushi chef here in Pittsburg, one of the only female sushi chefs in the city when she was doing it, and she’s just sort of a fixture in the restaurant scene here, so she’s done so many different aspects, seen so many aspects of that industry and she brought a really interesting eye to that project. So that sort of covers the last 5 years {laughs}

    Cassy Joy: {laughs}

    Bill Staley: Probably a lot of stuff in the middle that I left out, but it’s been an interesting sort of trip for us, and the good news is that we still love it so much. When we set out 5 years ago, it was just a fun little blog that didn’t have any sense of direction. I don’t think we could have predicted what was going to happen.

    Cassy Joy: Mm-hmm. Isn’t that funny how that happens? You just kind of have to go ugly early. When I started my blog, I don’t think I’ve ever said this on the podcast before, but I had committed myself to posting; I was like, I’m going to post a whole menu with all the recipes for a dinner, or something, every day. {Laughs}

    Haley Staley: Oh my gosh! {laughs}

    Bill Staley: Oh my god.

    Cassy Joy: I did that twice. {laughs}

    Bill Staley: That’s a lot of work.

    Cassy Joy: It was a lot of work. And it’s just amazing how things have evolved. You learn as you go. And for folks listening, I know we do have a lot of listeners who want to start a blog, and maybe they’re kind of at that beginning stage and afraid to press go. Just go for it. You’ll learn as you work, and things will just get better and better.

    Haley Staley: Totally. We’re still learning. {laughs}

    Bill Staley: Yeah, that’s the advice I’d give to anyone wanting to start something whether it’s a blog or a cookbook. We’ve been asked so many times how you go about writing a book. And the honest answer that I give everyone is, just start. You can’t pitch a project you haven’t done anything on. {laughs} You’ve got to take those first few scary steps. And you’re probably going to need to redo whatever work you do at the beginning. That’s the way all of our cookbooks go, even the recent ones. The first 5 or 10 recipes you shot, maybe you haven’t felt out the creative direction of the book, or over the life of it you take hundreds and thousands of photos, and then when you get to the end it’s sort of taken a life of its own, you look at the stuff from the beginning, and you go, oh this doesn’t match at all.

    Cassy Joy: Mm-hmm.

    Bill Staley: But it’s true of any project. So for anyone out there listening trying to start a blog, just pick a platform that’s simple, and just start writing. Write from the heart. Do things you would find interesting to read or learn about online, and just have fun. Because that’s what it’s all about. If you’re not having fun, no one else is. {laughs}

    Haley Staley: Yeah. {laughs}

    Bill Staley: That’s for darn sure.

    Cassy Joy: That is for sure. That’s great advice. Awesome, that was a really great. And it’s really obvious that you guys love what you do. It comes through in everything that you touch.

    2. Primal Palate’s new Spices [9:57]

    Cassy Joy: So moving on, because I’m really excited about this next; I’m excited about it all, but I’m really excited about this next piece. I know, correct me if I’ve got it wrong, but it was 4 years in the making, and you guys just announced your brand new spice line.

    Haley Staley: Yeah.

    Bill Staley: That’s correct. The 4 year part is sort of correct.

    Cassy Joy: {laughs}

    Bill Staley: I’ll explain that.

    Haley Staley: We had the idea 4 years ago, and we started working on it, but it wasn’t really going anywhere so we kind of let it go for a couple of years.

    Bill Staley: For like 3 of those years {laughs}.

    Haley Staley: Yeah.

    Cassy Joy: I understand that. That’s part of the process. {laughs}

    Haley Staley: To be fair though, in those 3 years, we published a few books, and we planned a wedding and…

    Bill Staley: Probably overhauled the site twice.

    Haley Staley: Yeah, we did a lot of stuff in those 4 years.

    Bill Staley: Made an app.

    Haley Staley: So, it was kind of put on the back burner because it was really different. We weren’t getting anywhere with it, we were having a lot of trouble. And the reason it was so different was because we didn’t want to skimp on quality, so it was really important to us that the quality of spices that we were using in our product really met the standards of what we wanted to eat ourselves. And what we thought our community would respond to. So that would be non-GMO, organic, non-irradiated, certified gluten free, our spices are also made in a facility that’s free of allergens from nuts, so all of these things are so important to us because we know quality means so much to us.

    And spices, they are amazing for flavoring, but when you think of things like garlic, oregano, ginger, people use those things for healing purposes, too, so you really want them to be as good of quality as you can. I mean, gosh, how many people in our community get the flu, and they’re like, I’m taking all this oregano oil, or they get a stomachache and it’s like, give me all the ginger, you know.

    Bill Staley: Yeah.

    Haley Staley: So it really was important to us that it reflected those standards that we hold for the food that we eat.

    Bill Staley: Yeah. The flavor was a really big aspect, too. When we finally found the co-packer that we’re working with, they sent samples, and we taste them, and we’re just blown away.

    Haley Staley: We actually had to scale back, specifically the garlic, in our recipes, because they’re so fresh that it was extremely potent.

    Bill Staley: Yeah.

    Haley Staley: Like we made a blend how we would typically make it, and we were like, oh my gosh. This is all garlic.

    Bill Staley: It was crazy.

    Haley Staley: So we really had to scale it back, and it is sort of crazy to think that you go to the grocery store and you buy organic spices and you don’t even know that…

    Bill Staley: They’re not really that fresh.

    Haley Staley: They’re not that fresh and the flavor has totally died down.

    Bill Staley: Yeah. I saw, and throughout all of this a trusted friend sent me a sort of interesting product recall for a spice company, and this is a trusted, well known brand, and they tout freshness and all this stuff, and the recall was for something that had been produced a year ago that was just hitting shelves.

    Cassy Joy: Oh, yeah.

    Bill Staley: And it was like, this stuff is out there for a year! Of course it’s not going to be fresh. So the stuff that we’re doing, which is so cool, it basically gets bottled and gets sent to you. And that’s it. It’s not in a warehouse or anything, it’s just so…

    Haley Staley: It’s not sitting around, yeah.

    Bill Staley: It’s really just something; and truth be told, going through this process was something that we learned too. We had never really had super fresh spices until we found the ones that we’re sharing with people now. It’s something to behold, that’s for sure.

    Cassy Joy: That’s awesome. I can’t wait. You guys sent out, when I first got a copy of Make it Paleo II, you included a couple of spices.

    Haley Staley: Yeah.

    Bill Staley: That was sneaky! {laughs}

    Cassy Joy: That was brilliant, because you got me addicted. {laughs} I have been rationing my adobo seasoning since I received the book. They’re incredible. I can’t wait to taste the final product.

    Haley Staley: Yeah.

    Bill Staley: Yeah, the final product is head and shoulders above anything we could have made in our own kitchen with stuff that you just buy from the store. I know a lot of people are going to hear me say that, and they’re going to be like, I’ve cooked my whole life, I know about ingredients. I’m willing to stick my neck out and say, you probably haven’t tasted spices like these before.

    Cassy Joy: Mm-hmm. It’s kind of like the first time people have real olive oil.

    Haley Staley: Right.

    Cassy Joy: If someone is trying to think of a correlation.

    Bill Staley: Exactly.

    Cassy Joy: You know, when you have olive oil off the supermarket shelves that’s in the clear plastic bottle and who knows how long it’s been sitting there.

    Bill Staley: Yeah.

    Cassy Joy: And where it was harvested from.

    Haley Staley: What’s it blended with.

    Cassy Joy: Exactly! Sure, it’s Italian, but really? {laughs} So when you taste real olive oil for the first time, like Kasandrino’s is a good example.

    Haley Staley: Exactly, yeah.

    Bill Staley: That’s the example.

    Cassy Joy: It blows you away.

    Bill Staley: Yeah, Tony’s stuff is just so good, and it’s a very close correlation. It’s the same type of thing. You taste that for the first time and you go, oh, what have I been having all these years! {laughs}

    Cassy Joy: {laughs} That makes a lot of sense. Oh man, that’s so exciting! I think it’s interesting the way products and what’s available to consumers, the way the pendulum swings. I feel like we went from a lot of flavor, back in our grandparent’s days, before things were, you know, marketing took over and just people are trying to cut corners and flavor went out the window and chicken all of a sudden doesn’t taste like chicken anymore, and I feel like we’re getting ready to swing the other way with having things taste the way they’re supposed to taste. I really feel like you guys are leading the charge and that’s super exciting.

    Haley Staley: Thank you.

    Bill Staley: I wouldn’t say we’re leading the charge.

    Cassy Joy: I do! I’m saying it. {laughs}

    Bill Staley: There are a lot of great people doing a lot of good things.

    Haley Staley: We’re just trying to contribute.

    Bill Staley: Yeah, but thank you.

    Cassy Joy: You’re welcome. I think in the world, I mean in seasoning, for example. I think it’s a good thing to inspire and really open eyes, just like the olive oil does. Be more conscious about what you’re buying.

    Haley Staley: Yeah.

    Bill Staley: Yeah.

    3. Primal Palate Spice packs [16:58]

    Cassy Joy: Cool! Ok, well, moving on to another question I’ve got. And by the way, folks listening, if you want to buy their Primal Palate seasoning, I will link up all of this stuff into the show notes, so you can just go straight to the blog and you’ll be able to see that in a short little bulleted list at the top of it.

    Bill Staley: Just a quick note for what it actually {laughs}

    Cassy Joy: Oh, yeah.

    Bill Staley: Yeah, we’ve got a little 3 pack of blends, the adobo and adobo is a popular seasoning in Latin American cuisine, this is sort of our spin on it. We’ve added turmeric in there for turmeric’s health benefits. All 3 blends have mineral rich pink Himalayan salt in them, which is something that’s a staple in our own kitchen, and we love its flavoring benefits there. So the 3 blends, they’re every day cooking type blends. And it’s sort of different than what you get in a grocery store where you have garam masala or a Chinese 5 spice, something that is so meal specific. These have really broad versatile flavors that you can use on anything.

    Haley Staley: Yeah, Diane mixed the adobo into her Primal Kitchens Food mayo to make like a dip.

    Cassy Joy: Yum!

    Haley Staley: We’ve added some of the blends to olive oil for an infused olive oil to dip crackers in. We’ve been eating the Mission Heirloom Yucca crackers.

    Bill Staley: Those are really, those are cool by the way. {laughs}

    Cassy Joy: Yum! I haven’t tried those.

    Bill Staley: Yeah.

    Haley Staley: You really can do so much with it, like meatballs, vegetable seasoning, sautéed vegetables, grilled food. There’s really just so much you can do with all the blends. So that’s a nice part of it, they’re really versatile.

    Bill Staley: I think for us, they were sort of born out of the idea, and it’s so funny because Diane Sanfilippo is always like, this is how we really eat. It sort of occurred to us one day, it’s like, cookbooks are great when you want to make something specific, but 95% of the time we’re just trying to get food on the table, to eat and get going and do something else. That’s where these blends really come in handy. You can put them on meat, vegetables, whatever.

    Haley Staley: Plus, I don’t know about anyone else, but our spice cabinet is a disaster. I can never find anything {laughs}

    Bill Staley: Let’s not bring that up. {laughs}

    Cassy Joy: I hear you.

    Bill Staley: It’s a complete disaster.

    Haley Staley: Yeah. Like, what am I going to season this with? I can’t find anything.

    Bill Staley: I don’t even know where it is. I guess just salt and pepper. {laughs} And then just real quick, the other offering that we have is a 4-pack that we call the healing pack, and its garlic, ginger, oregano, and turmeric. It’s sort of a cute name, but all 4 of those spices and herbs have health benefits. They’re anti-inflammatory, they’re good for helping you fight colds, good for all sorts of things.

    Haley Staley: We’re of course not advising people eat our spices instead of seeing a doctor or anything like that.

    Bill Staley: We need one of those fast talking people to give the disclaimer. This does not replace medical condition blah blah blah.

    Cassy Joy: We have one at the very beginning of this episode, you’re covered.

    Bill Staley: Ok, good. Yeah, so listen to that. {laughs}

    Haley Staley: {laughs}

    Bill Staley: But, they’re ingredients that we also try and incorporate in a lot of meals just because of the many health benefits they have. So we have the 3 pack, the 4 pack, and we sell them together for a little discount. We’re thinking of expanding our offerings already in the fall for the fall and holiday season, but for right now that’s where we’re starting. {laughs}

    Cassy Joy: It sounds great. I mean, really. I’m not kidding when I tell you how often I use my adobo seasoning. It’s like you’re saying, they’re not one trick ponies, those spice blends. Because I find ways to use the adobo on everything, especially eggs. It’s one of my favorites.

    Bill Staley: Yeah.

    Haley Staley: Yeah.

    Bill Staley: Definitely. Chicken thighs, too. Such a good use for adobo. That’s our go to. Its actually what we sort of had for lunch before coming on here. It’s like, oh we only have a little bit of time to make lunch, so grilled chicken thighs, with salt and adobo; done.

    Haley Staley: Yeah.

    Bill Staley: So easy. {laughs}

    Cassy Joy: Awesome. Well, thank you so much for all of the work and vetting of resources and things that goes into something like this. I’m really thrilled to have it as a resource personally, and I’m excited they’re available to our listeners and readers as well.

    Haley Staley: Thank you. We’re so excited about it. It’s a long time coming, and we’re really happy that it’s out there.

    Bill Staley: We can’t wait for them to start shipping. {laughs}

    Haley Staley: Yeah, we can’t wait for people to get them in their hands and be able to try them.

    Cassy Joy: I get it.

    Bill Staley: Very soon. {laughs}

    Cassy Joy: That is exciting. I’m thrilled for all the pictures you're going to get on Instagram and folks just loving on the spices. That’s awesome.

    Haley Staley: {laughs} Thank you.

    Bill Staley: Yeah.

    4. What methods do the Staley’s use for success [22:10]

    Cassy Joy: Well, I have a question. Because you guys, you do a lot and you do it well, so. Like you said before, when it comes to blogging, blog about the things that you find interesting, and that’s usually where a lot of my questions come from, are the things that I’m curious about. I love asking folks that are really accomplished, you know, what are the methods that you employ to make it happen. With all the things you’ve got going on and the work that you do, do you find that there’s a certain habit that you guys have that really helps to support your tasks and goals? Are you a passionate list maker or do you just go with the flow? What methods do you guys use?

    Haley Staley: To be honest, this sounds really corny, but having each other is probably the best thing for us, or rather the company. Bill is a workaholic, and I’m the one that’s like, hmm. What can I not do today. {laughs}

    Bill Staley: Yeah. Hayley’s the super creative, barefoot crunchy person in the house. {laughs}

    Haley Staley: I’m the one that’s talking to the plants and chickens while Bill is on a business call, or something.

    Cassy Joy: {laughing}

    Haley Staley: In all honesty, I’ve always been a procrastinator. So having each other really helps, because he’s very driven. I have to tell him, hey it’s 9 o'clock, maybe we should turn the computer off or something.

    Bill Staley: {laughing}

    Cassy Joy: Mm-hmm.

    Haley Staley: So that’s really. But making lists is probably one of the best things you can do.

    Bill Staley: Mm-hmm.

    Haley Staley: Because there’s, to sort of go back to the fact that Bill’s kind of a workaholic.

    Bill Staley: {laughs}

    Haley Staley: There’s been so many days that he’s worked all day long, and been like, I haven’t gotten anything done! I’m like, you did a million things. Make a list.

    Bill Staley: Mm-hmm.

    Haley Staley: So he’ll make a list and he’ll check it off, and he’ll be like, wow I feel like I got nothing done, but look at all these things that I did. {laughs} You know?

    Bill Staley: Yeah. It’s a mind game.

    Haley Staley: But it’s hard. It’s hard when you’re working for yourself and you're working from home, because you can just sit on the couch with the dog or go for a walk or go to Whole Foods for 3 hours or something.

    Bill Staley: {laughs}

    Haley Staley: There’s so much that you can do that can sort of take you away from getting work done. So it really has to be kind of structured.

    Bill Staley: I think one of the things we, and we’ve been doing this for 5 years. I think one of the things we learned really in the last year or two is sort of the communication aspect. It goes hand in hand with being married. Communication is so important in relationships, whether it’s a personal relationship or a business relationship. We try and get out and walk several times a day, and it’s not always business when we talk, but it’s like, what do we have coming up, what are we doing, what do we need to be aware of, what are the things on the horizon for us. And that actually really helps us flesh out the dynamic of working together. Because there are pros and cons to it. The obvious benefits are that you have twice as many people handling things, but there’s also the drawback of, sometimes it’s easier for things to fall through the cracks because you might assume the other person would do it and then they don’t.

    Haley Staley: Mm-hmm.

    Bill Staley: Like, did you see this email, did you respond to this email. So the communication aspect was big. When things get really heavy around here, like the last few months launching the spices, I rely on a project management software called Basecamp. I think it’s free in some aspect. I’ve been using it for a few years now, and when I’ve really got, as you put it, when I’ve got a lot of spinning plates in the air, it’s good. You can make different lists and you can invite other people to collaborate on the projects. We have business partners and webs developers and consultants and all these different people. Rather than having strings of email all over the place like spaghetti, sometimes it’s easier to track things in project management software like Basecamp. I’m a big fan of that. So that’s one strategy that we’ve implemented this year.

    There’s probably a lot more that I could mention, but I think just transparent communication for the two of us was really what helped us go from casual business owners to actually running a business. That’s sort of where it all began. I think clear lines of communication, and yes we’re married, but the same rings true for anyone doing a business and having consultants and colleagues trying to communicate projects.

    Cassy Joy: Absolutely.

    Bill Staley: Make sure you talk to people. Call them or email them. {laughs}

    Cassy Joy: Yeah. Communication is key. I’ve recently, I’m kind of at a growing pain at this point, and my team, we started off with a couple of interns, Megan and Kelly, and they just blew me away over the last year and I was fortunate enough to be able to bring them on as official members of Fed and Fit. I’m amazed by how much together we can get done opposed to just what I can do on my own. I feel like I’ve got a little bit of both your personalities. {laughs} Sometimes one shoulder angel wants me to sit down on the floor and just snuggle with Gus, and the other one wants to get up and work until midnight.

    Bill Staley: {laughs}

    Cassy Joy: Yeah, that’s interesting. Even if you don’t have another person to work with or a partner, you can always find a mentor or tell people about what you’re doing, and in a way just kind of like a new lifestyle change, if you’re trying to adapt a grain free lifestyle, tell folks, and they’ll help hold you accountable.

    Bill Staley: Yeah, definitely. I think that’s a great way of looking at it. And just to vamp on what you were saying, for you having both personality types. I think that’s so important as a business owner.

    Cassy Joy: Mm-hmm.

    Bill Staley: You have to know when to go and you have to know when to stop. The all go thing does work for some people; look at Diane. Diane runs this amazing business, and she is just so organized and type A, and it’s just something to behold, watching her operate. But I feel so lucky that Hayley and I are doing this together, because I feel like that balance, just specifically for us, has been the best. I’m so grateful to have a partner that helps me not work {laughs} my fingers to the bone. I don’t tell you that enough, but thank you.

    Haley Staley: {laughs} Sometimes I got to be like, Hey! {claps} Pay attention to me and not the iMac. {laughs}

    Bill Staley: Get off the phone! {laughs}

    Cassy Joy: {laughing}

    Bill Staley: It’s all good though. It’s just part of that work/life balance. And we really hold the life part of work/life balance in high regard.

    Haley Staley: Definitely.

    Cassy Joy: That’s awesome. Man, that’s great. I do consider you two mentors, and I’m lucky to have you as such.

    Haley Staley: Thank you.

    Bill Staley: Lucky to have you as a mentee, I guess is the word. {laughs}

    Cassy Joy: {laughing} It’s the word now. {laughs}

    Bill Staley: Maybe mentos.

    Cassy Joy: Mentos!

    Haley Staley: No.

    Bill Staley: The fresh maker.

    Cassy Joy: Oh my gosh, I can see it now. Primal Palate Spices, and then Primal Palate Mentos.

    Haley Staley: Yeah.

    Bill Staley: Oh my god. {laughs}

    Cassy Joy: I don’t want to spoil, I just spoiled the surprise, didn’t I?

    Bill Staley: Terrible joke. I should not have; I shouldn’t have gone there, but I did.

    Cassy Joy: Oh I love it. Oh man, well thank you guys. I think we’re right at about 30 minutes. Is there anything else that we didn’t touch on that you guys would like to share?

    Haley Staley: I don’t think so?

    Bill Staley: No, that’s really the big stuff right now.

    Cassy Joy: That’s it?! I’m just kidding. {laughs}

    Bill Staley: We’ve always got stuff in the hopper. We’re definitely trying to make our website a little more user friendly in the next few months. As you mentioned ,we invite anyone that wants to come and upload their recipes and share them with the world. I think we’re going to try and make the meal planning aspect more shareable on the website so people can make meal plans and share them with family and friends. So, not really sure how that’s going to turn out yet but we’ve already done some beta testing and it looks pretty promising.

    Cassy Joy: Awesome! That sounds like a great tool.

    Bill Staley: Yeah, I just think that’s sort of the next place we’re going, just helping people. Our mission is always to help people find better recipes and eat healthy and make it easy for them. So the next sort of iteration of that is, now that we’ve got all these great recipes, how do we make sharing them easier. I don’t know, it’s sounds sort of vague, but now that the spices are going, we’re going to be turning our attention back to our website, which I think is a great resource for people and it’s all free, and hope that your listeners will come over and just check it out, no strings attached. No hidden costs or anything, it’s all free.

    Cassy Joy: That’s awesome. That’s really great. And we’ll link to all of this stuff in the show notes, just directly to their blog to where you can find their spices, and we’ll also link to your books, especially your most recent one.

    Bill Staley: Great!

    Cassy Joy: Awesome. Thank you two so much for coming on today, I really enjoyed it. I know listeners are enjoying it. This is Monday, {laughs} the 6th.

    Bill Staley: Monday.

    Cassy Joy: Yeah, this is going live, so a lot of our listeners like to listen on Monday morning, so thank you for spending your Monday morning with us!

    Bill Staley: Yeah, sorry everyone is back at work after a holiday weekend, that really stinks. {laughs}

    Cassy Joy: {laughs} By now, Gus should be recovering from the fireworks.

    Bill Staley: Aww!

    Haley Staley: Aww!

    Cassy Joy: It’s his second least favorite day of the year. New Year’s Eve is the other.

    Bill Staley: Aww, poor guy.

    Cassy Joy: Poor little baby. I’ll tell this short little story. When he was little, I took him… so I’m marrying a man from west Texas, which translates into dove hunting while you're sitting on your back porch drinking a crown a coke. {laughs}

    Bill Staley: {laughing} Nice.

    Cassy Joy: And we took Gus out there when he was 6 months old, so he was the size of a small lab, and he, as soon as the shotguns started going off, that poor little boy was terrified. So I think that has scarred him for life, because every time a car backfires somewhere in the distance, or there are fireworks. Because we kind of live a little bit outside of San Antonio. If we lose him, I know I can find him hiding under my pants in the closet. {laughs}

    Haley Staley: Aww!

    Bill Staley: Aww, poor Gus!

    Cassy Joy: It’s so sad!

    Haley Staley: So sad. Charlie has recently become really scared of thunder. He wasn’t when he was a puppy, but.

    Bill Staley: He learned it from my parent’s dog, which is so sad! {laughs}

    Cassy Joy: {laughing} No!

    Bill Staley: Yeah, we babysat him a lot this spring, and we, you know would get thunderstorms, and he would freak out, and then Charlie would freak out, {laughs} it’s just, you boneheads. Come on.

    Cassy Joy: it’s kind of like when a baby, or a little kid falls down. If you freak out, they start to cry.

    Haley Staley: Right.

    Bill Staley: Exactly! {laughs}

    Cassy Joy: I should panic right now?

    Haley Staley: Yeah.

    Bill Staley: Wait, what’s wrong! {laughs}

    Cassy Joy: {laughs} Oh, poor Charlie. I love seeing him on social media. Anyway, thank you guys again so much for coming on! Really enjoyed it. Once again, listeners, you can find all of the links to all their awesome stuff in the show notes. Feel free to leave comments and questions that you have, and I’ll see what I can forward on to Bill and Hayley and see if we can’t get anything answered. I’m sure you can always find them on social media, and we will provide those links, as well. Thanks again for listening, and we’ll be back again next week.


    Your email address will not be published. Required fields are marked *