Episode 67: 2025 Raynaud's, Winter Fancy Foods Show Recap and Gluten-Free Valentine's Day

In this episode, Jules and Erica are determined to battle through the existential dread and hellscape to bring you the latest in gluten-free news and hot products. Erica shares her favorite finds from the Winter Fancy Food Specialty Food Association Show and Tastemakers Conference, while Jules shares foot photos from her OnlyF*ns account (just kidding) and dealing with chillblane from Raynaud's. Jules also shares her favorite gluten-free Valentine's Day recipes. 

RESOURCES

Raynaud’s Phenomenon / Raynaud’s Disease

Two River Mushroom Broth

Octonuts new strawberry roasted cashew butter

Gut Nuts

Kefirkult

Pure Elizabeth Peanut Butter Cookie Granola

Farmer Bob Beyond Berry

Hail M Cocktail Infusions

Beanvivo Salad Protein Boosters

Lovely Bunch

The Rice Stuff Box

Guittard Dairy Free

Runamok Pineapple Upsidedown Syrup

Simple Goodness Sisters Syrups

Pac Pack Snacks Matcha Konjac Chews

Marimix drama refresher 

Valentine’s Day Recipe Roundup from gfJules

Buy your Peace Love & Gluten-Free Shirt from gfJules on Bonfire to raise funds for NCA

Contact/Follow Jules & Erica

• Find us on IG @CeliacandTheBeast & @gfJules
• Follow us on FB @gfJules & @CeliacandTheBeast
• Threads @CeliacandTheBeast & @gfJules
• Email us at support@gfJules.com
• Find more articles, recipes & info at gfJules.com & celiacandthebeast.com

Thanks for listening! Be sure to subscribe!
**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Transcript

Jules [00:00:13]:
Hey, I'm Erica. And I'm Jules. Most people have at least one thing that they can't or won't eat.

Erica [00:00:19]:
Now we're definitely like that.

Erica [00:00:21]:
We started this podcast to talk about the gluten free food industry,

Erica [00:00:25]:
-Like new products and some of the stories behind your favorite brands.

Jules [00:00:29]:
-And living life with a specialty diet and also some important health care topics.

Erica [00:00:33]:
-Since we're basically both broken inside.

Jules [00:00:36]:
-You had me at

Erica [00:00:45]:
Hi, everyone. Welcome to You Had Me Eat, the number one voted gluten free podcast. Jules and I, right before this, this minute, we are just talking about how, fun life is right now. And we had a good chuckle about how great everything is right now and

Jules [00:01:02]:
Everything's

Erica [00:01:03]:
world's not falling apart around

Jules [00:01:04]:
us. Story. Yes. Mhmm.

Erica [00:01:07]:
So it seems really useful that we're distracting you with an hour of, out of your life with this podcast because, you probably need it because you're probably doomscrolling. You're probably having an anxiety attack in the corner of your room. I don't know, snorting Xanax or something, whatever people do these days to to take their mind off of the hellscape that is outside of their own computer.

Jules [00:01:32]:
Eating one too many chocolate chip cookies. That's what I do. Probably. You can

Erica [00:01:37]:
try it. That's

Jules [00:01:38]:
healthy. Yeah. Hey. There are way worse things you can do than eat one

Erica [00:01:42]:
too many chocolate chip cookies. Yeah. Anyway, so it feels really honestly, it feels it's been super, super hard for both of us to get back on this podcast wars. It's been really difficult from a political, environmental, and health and wellness standpoint. It's been hard. And I'm not gonna sugarcoat the fact that we are, like, so happy to be here. We're happy to have an escape. We're happy to provide an escape.

Erica [00:02:09]:
But both of us are dealing just with some with some shit. And, I know that all of you are too, so it feels good that we're all in it together, Which is Jules has Jules has gross feet.

Jules [00:02:22]:
You know what I'm talking about? You're not supposed to talk about my OnlyFans account.

Erica [00:02:27]:
Have you all seen Jules' OnlyFans account? No. She, we are comparing photos of her toes for scientific purposes only. So Jules has Raynaud's, which I know many of you out there also do because it is so co concurrent with all the other things connected with celiac disease, including thyroid conditions, Sjogren's, Raynaud's, just a whole bunch of other things connected with celiac disease on the same, genetic factor. I don't know if it's HLA DQ2, or IL-8 or all the other things that are connected, but they're all connected. And, Jules has some other autoimmune stuff that goes along with celiac disease, and one of them is very nods. Jules, tell us all about how fun this autoimmune disease is.

Jules [00:03:11]:
Yay. Join me on auto autoimmune disease week. Yeah. We, we autoimmune ers have you tend to have more than one once you have one. And the ones that that I have are, you know, not the worst. I will I'll definitely say that. But, yeah, Raynard's is not fun. It's the one where just out of the blue, but certainly when it's cold, it gets it gets worse.

Jules [00:03:38]:
But you tend to lose circulation in your digits, your fingers, your toes, and they turn kind of white or purpley and, they get really cold. Like, if you were to feel my fingers or my toes, like, it feels like they're dead essentially. They're just, like, really, really cold because there's no circulation there. They kinda looked at me. Yeah. I know. Right?

Erica [00:04:00]:
It's very odd. I know. It's wild. You've probably seen it, like, the textbook case is, like, where they show a hand and, like, one digit is just white and the rest are, like, kinda purple.

Jules [00:04:09]:
Yeah. That's, like, Raynaud. It's a cushion on it. Like, it doesn't come back.

Erica [00:04:13]:
Yeah. Yeah. Yeah. And sometimes it's all the fingers and all the toes. Sometimes it's just one. Sometimes it's just one side. So you love walking outside. And do you like walking outside in the winter, your favorite? I know.

Jules [00:04:27]:
I really like it. But, when the pandemic started, and I guess it was in 2020, I walked an extra lot because, you know, if you wanted to socialize with anybody, it had to be outside. And and it happened to be a cold winter too. And and I bundled up, and I wore my wool socks, and, you know, I did all the things. But, you know, I was walking a lot, like, seven miles, you know, eight miles and, up, you know, hills and valleys and through the woods and yawn and whatever. And, I lost a couple toenails in the process because I lost circulation in my toes during those walks and I got something called chillblane. And so the Raynaud's escalated to chillblane and it wasn't that Raynaud's caused this loss of toenails necessarily. It just it caused the chillblane.

Jules [00:05:24]:
Chilblaine is like the step before frostbite. So when my fingers and toes lost circulation, I couldn't feel how much they hurt, you know, in the cold. I just, you know, it was cold. So, yep, walking. And then after that, the the, I guess, the tissue itself is damaged. And, yeah, your face tells the full story, Erica. Yes. This was it was all news to me.

Jules [00:05:53]:
Like, I didn't I've never had this happen before. And it it felt like I don't I don't know how to describe it. If they my my finger or my toes rather swelled, and then they they turned kind of bluish purple and, they felt like they were kind of almost on fire and the blisters came to the surface and it was hard to wear socks or shoes or anything. I couldn't walk. They were so swollen. And then, of course, because of the the tissue damage and everything, I ended up losing toenails. And my big toe, actually, I did not grow a full toenail on that big toe for years afterwards. And, yeah.

Jules [00:06:36]:
So this is more than you signed up for a listener on this. I mean,

Erica [00:06:41]:
it's super interesting. It's a really, really interesting.

Jules [00:06:44]:
I think people need to know what Chillblane is because it is like a natural progression for someone who has Raynaud's, who who is an idiot like I am and just ignores it and pushes Hello, idiots. Pushes through. You know? I'm I'm just gonna keep walking. It's actually you know what this is akin to? This is akin to people with celiac going, I'm just going to live with the symptoms. I can I can live with the symptoms? I can just have a little bit of gluten. It's okay if I have a stomachache or I throw up or whatever, it's fine. I can handle it. I'm just going to push through.

Jules [00:07:19]:
That's what this is akin to. Don't be an idiot. Don't eat gluten if you have celiac. And if you have Raynaud's, don't be an idiot and keep walking like seven miles in the cold even when you have no circulation in your feet.

Erica [00:07:32]:
Isn't that also what happens to diabetics? Yes. Like, they get diabetic retinopathy and then they, like, lose feelings in their feet. And that way, they can get these ulcerations and then lose their freaking foot. Thank you. Yes. I mean, hopefully, you don't lose your

Jules [00:07:49]:
I know. Right? Mhmm. Well and so now I've progressed to the point where because I got chillblane again, I guess, because Oh, yes.

Erica [00:07:55]:
That was the whole point of the story of why we talked about the show yesterday.

Jules [00:07:58]:
Happened again. Yeah. Because last, week and a half ago, now I did this thing again in the cold and the snow, seven and a half miles, and then the next day, five and a half miles. And it and it progresses. Like, I didn't really think it was that bad. And then the next day, I had one toe that did it, and then it spread the next toe, the next toe, the next toe. So it's really odd the way it happens. It's not like it's just like one and done.

Jules [00:08:23]:
Like, it I guess the the lasting effects sort of come on and get worse. But, anyway, as it starts to, I am assuming, heal and it gets itchy and keeps you up at night. Like, it's really about it's very bizarre, but it's so sensitive that it even hurts, like, the sheets touching my my toes hurt.

Erica [00:08:46]:
So you're gonna go tomorrow, right, to go to your rheumatologist and be like, hi.

Jules [00:08:52]:
I'm back.

Erica [00:08:53]:
Back. Back. I really liked. Can I keep my toenails this time?

Jules [00:08:56]:
But there's really I mean, I'm only I'm only going because it's getting worse. It's, like, spreading into my foot now, and I'm just kinda like, I don't remember this happening last time, so I'm gonna get back.

Erica [00:09:11]:
Like, I feel like that should be checked out.

Jules [00:09:12]:
I feel like it should be checked out, but there's really not much they can do, which is the sad part.

Erica [00:09:17]:
Yeah. Like, isn't that like frostbite? You just, like, treat whatever happens to it.

Jules [00:09:21]:
Yeah. Hope you don't get gangrene. Sure. Yeah. That's

Erica [00:09:23]:
it. Awesome.

Jules [00:09:25]:
Yeah. Moving on. What's the next topic?

Erica [00:09:28]:
Oh my god. Okay. Well, there's been other stuff. We'll cover it later. Maybe we won't. We're not dealing with a lot in life right now. We're just being blissfully ignorant to a lot of things. So regardless, send Jules some love virtually.

Erica [00:09:45]:
Buy some muffin mix and make it in her honor as she deals with just a bunch of bullshit in life right now. Meanwhile, I while she was doing that, I was in Las Vegas. Sadly working. Sad. Although I did get a good I did get a chance to play around, which is nice. I was there for the fancy food show, which is from the Specialty Food Association. This was their last time in Las Vegas, which part of me is very happy that I don't have to go back regularly to Las Vegas. And they are sundowning this show, and they are launching a new show, which is basically the same thing, but it's in San Diego next year.

Erica [00:10:44]:
And then the year after that, it'll be back in San Francisco, which five, six years ago was in San Francisco to begin with. So I hate I hate it. I don't love to go there. It's expensive.

Jules [00:10:54]:
Have samples. You can't leave the show with samples in San Francisco.

Erica [00:11:00]:
Oh, I mean, that's like you get one bag. Like one small bag. Yeah. That's how it is still to this day, by the way.

Jules [00:11:09]:
Not in New York.

Erica [00:11:12]:
Well, it's any any of the fancy food shows are.

Jules [00:11:15]:
When I was if it's in New York, it could have more.

Erica [00:11:18]:
That's weird that's weird because it was it's never been that way for fancy food. In fact, it

Jules [00:11:23]:
is that way for Expo.

Erica [00:11:25]:
It is that way for Expo West.

Jules [00:11:27]:
Well, okay. Citizen of the thing Nobody no one does no one says anything.

Erica [00:11:31]:
Fancy food. They're like, halt.

Jules [00:11:33]:
Yes. That's what I'm like. Fancy food police.

Erica [00:11:36]:
You know what

Jules [00:11:36]:
I'm saying?

Erica [00:11:37]:
It's very different. Like, it's very silly. Anyway, so I was there. I was there working. I had a booth. It was awesome. The crowd there was really good. It was probably one of the best fancy food shows I've been to.

Erica [00:11:49]:
It was not all cheese and salami, which is so awesome because I can't really eat either of them. I have plenty

Jules [00:11:54]:
of fancy foods because

Erica [00:11:56]:
it's more charcuterie and cheap. It was 80% deli. Right? So now it's maybe 20% deli. They've really changed. It really is so different. And it was good this year. And I love seeing all my old friends. I loved working.

Erica [00:12:11]:
I love meeting people. It was great. That was fun, but I was also busy doing a whole bunch of other things at the same time. There was also another conference going on at the same time called Tastemaker, which is a blogging conference there. So that and then I had a third event that I had on the last day.

Jules [00:12:29]:
The most lanyards.

Erica [00:12:31]:
Yeah. The International Baking Expo. So the whole time I had four lanyards. And I was also working when I was not working for my real job. I was working for my, like, gastroenterology portion of my life. And so I'm taking calls on the show floor. I'm working in my freaking hotel room. It's like the opposite of what I imagine a peaceful, like, a fun Vegas trip would be, which I think I probably only had once.

Erica [00:12:59]:
And, basically, I went for the day, and I lounged at the pool, drank a lot, and then went home.

Jules [00:13:03]:
And saw Magic Mike

Erica [00:13:03]:
And saw Magic Mike. And I think that that's what, like, my dream vacation is in Vegas. Just eat a lot of fancy food and then sit by the pool and, like, enjoy the weather. This was opposite. I don't think I saw the sun at all. Actually, no. I didn't see the sun at all because from sunup to sundown, I was in the show floor.

Erica [00:13:23]:
And then, obviously, the casinos are, like, little freaking pockets of, like, your darkest nightmare. So you don't see the sun. And so I don't think I saw the sun for four days till that last day, and I'm like, oh, yeah. But it's also 30 degrees out. So I'm like, wow. It's a little chilly.

Jules [00:13:40]:
So random for, Vegas. Vegas.

Erica [00:13:44]:
It was really tiring. I was so exhausted when I got home.

Jules [00:13:48]:
I was

Erica [00:13:48]:
like, I don't wanna be on the show floor anymore. I don't wanna talk about I don't wanna talk about booking my next Vegas trip, which is the the the third day I was there to talk about my Vegas trip in September for the baking expo, which is, like Yeah. Apparently the largest show ever on the planet. Like, it's, like, the size of Expo West, Apparently, it's two halls of the Las Vegas Convention Center, which is the second largest convention center. And we walked to them just to see, like, this is your walk that you'll take between West And North Halls. And I'm like, oh, this is a much larger show than I first imagined, and it's the an international baking show. I probably should have thought about that. But I was sitting at the the table, and it's like Bimbo Foods, you know, who runs every every bakery thing you can think of ever.

Erica [00:14:42]:
And then next to me was the guy who runs Flower Food. Oh. Flowers. Yeah. So, Dave's Killer Bread, Canyon Bakehouse, now Simple

Jules [00:14:51]:
Mills. Yep.

Erica [00:14:52]:
And I'm like, hi. And he's like, what do you do? I'm like, oh, we're small. We make purity protocols. She goes, oh, I'm the sorcerer. And I'm like, yeah. You need way more than we can do. We do pallets. You guys need truckloads.

Erica [00:15:04]:
He's like, we need truckloads. And I'm like, okay. It's nice to meet you. Like, I love your stuff. And I go, you know Danielle who's the marketing manager? And he's like, yeah. I'm like, oh my god. Yeah. We're friends.

Erica [00:15:14]:
I used to be at the booth at Expo West. And he's like, that's really cool. And then I linked in Danielle. I'm like, guess who I'm sitting next to? And it was just like all these, like, major players in the international bakery world, and I'm like, why am I here? Probably because I was already in Las Vegas. It just made sense. But, yeah, we're basically just like, here's where your booth is gonna be, and I'm like, great. Can't wait to plan my next trip to Las Vegas. You I'm still here for the first one.

Jules [00:15:39]:
Lion.

Erica [00:15:40]:
So I actually tried to get Fountainebleau because it's so close to the convention center. It's walking. It's like next door. First of all, no. First of all, what what do you get in this room? Like are the toiletries made out of straight cocaine? That's right. Like it's it's so expensive And even with, like, the the the cost savings of, like, when you're booking through a convention, it's for minimum $400 a night. It's like Expo West prices for Fontainebleau.

Erica [00:16:12]:
It's wild. So, yeah, I booked at Cosmo this time, and I got a discount rate, and it was still ungodly. So when you don't get comped, they're like, oh, we can give you, like, 30% off. And the discounted rate was still cheaper than going through the conference center rates which I'm like oh my god no wonder nobody likes to go to Vegas for conferences. This is horrible.

Jules [00:16:34]:
So No. I have different reasons for not wanting to get a Vegas for conferences. The last conference I went to there we had to walk through the casino to get to the elevator bank to get up to our hotel or to get up to the conference center. And the casinos are all smoking and so I've got like instant migraine just in order to get to the bank of elevators to get to my hotel room or to get to the conference at which I was speaking. It was quite inconvenient. I did not like that at all.

Erica [00:17:05]:
It's horrible and most of, so what's interesting is that so I get your point because that is most of Vegas, but most of the higher end hotels have two banks of rooms for that purpose. Yeah. So, like, Bellagio and Cosmo both have two towers. There's one tower that does not walk through the casino floor, and Cosmo has another tower that does not walk through the casino floor. So no smoking. But, yeah, once you get to the casino, you never know who's gonna be there. I mean, it could be and most of them have really good ventilation systems. The one like Southpointe where we used to have our event at old school.

Erica [00:17:44]:
Right? All the new school ones on the strip are, like, way I mean, except for some of the shit ones still. But most of them are, like, updated, have really good ventilation systems where even if someone's smoking, you can't really smell it, unless they're right next to you, and they're, like, practically ashing on your slot machine, which is gross. Kinda get that. But yeah. So it's not it's not so bad. But, yes, I remember that. And most high end casinos have ways to avoid that because I think it's gross. Well, do you remember

Jules [00:18:11]:
the conference we went to where they had it was in the same hotel. It was a rodeo. They had, stables in the same Yeah. Building. Right? And so all of the horseflies were out in the conference center where where we where we were speaking, and there were flies everywhere. It was so great, and it smelled like poop.

Erica [00:18:32]:
Yeah. We're talking about the South Point Hotel, by the way, just

Jules [00:18:35]:
for our

Erica [00:18:36]:
off strip. It was awful. And, yeah. It's weird.

Jules [00:18:39]:
What does New York mean?

Erica [00:18:40]:
In Las Vegas. Oh, there's a rodeo here? Yeah. In my hotel? That's weird. Yeah.

Jules [00:18:46]:
No. Thank you.

Erica [00:18:47]:
No. Anyway Anyway my very

Jules [00:18:51]:
long time talking to you guys. About the hotels. What are your, like, favorite three things that you found at Fancy Food? First

Erica [00:18:59]:
of all, three

Jules [00:18:59]:
things? I wanna know your top three, and then you can tell me more if you want to. But, like, you gotta tell me your top three. I don't know

Erica [00:19:05]:
if I have top three.

Jules [00:19:07]:
Come on. They're all

Erica [00:19:07]:
you can do. They're all so different. Okay. So let's do, okay. First one is, I'm gonna mark this out so we don't repeat it. You would I got this. I'm like, oh my god. Jules would love it here.

Erica [00:19:20]:
So we are across from this, place. It's called Two River Mushrooms, and they're just like they make mushroom broth and then dried mushrooms. And their mushroom broth is made with lion's mane, and they let me take a a box home. And it is so rich and full of umami. It honestly tastes like beef broth. Is it a powder? Like, you

Jules [00:19:43]:
don't constitute you you said you just

Erica [00:19:44]:
come off? It's a it's a, like, liquid box. Like a broth. And, apparently, everyone was going nuts over it. And at the end of the

Jules [00:19:54]:
show, he let

Erica [00:19:54]:
me have a taste, and I'm like, oh, I get it. Like, this is so freaking good. And they had a bunch of mushrooms out, like, a bunch of, like, cool mushrooms.

Jules [00:20:03]:
Like, this

Erica [00:20:03]:
is an oyster mushroom. I'm like, oh, it's so rad. So, anyway, that was amazing. Cool. And this broth is so freaking good. And, like, I'm like, oh my god. I can't wait to make, like, any sweetness. It's so delicious.

Jules [00:20:16]:
It'd be great for stuffing too, like, to be able to smell

Erica [00:20:20]:
all bread. Like, umami fall flavors just like I could like, a butternut squash soup or an acorn squash. Okay. Second, Octonuts came up. You know, we love their cashew butter. Oh my god. The best thing on the planet. They have a strawberry cashew butter now coming out.

Erica [00:20:40]:
Really? Amazing with strawberry in it. So it's like PB and

Jules [00:20:43]:
J Whipped into one.

Erica [00:20:44]:
And J. And then they launched a couple new nuts. So chai spice cashews and creme brulee cashews.

Jules [00:20:53]:
Yum.

Erica [00:20:53]:
So they are, like, innovating the cashew space.

Jules [00:20:56]:
Love that.

Erica [00:20:56]:
And they're so freaking good.

Jules [00:20:58]:
Alright. Definitely checking them out at expo.

Erica [00:21:00]:
And Octonuts is so good. We love them so much. Oh, number three. Okay. So this is a strange one, but and something that I did not expect. The whole time I was at this booth that was, like, full of our brokerage, which brokers for our product. So they broker maybe twenty, twenty five, 30 other products. And so I was, like, looking around.

Erica [00:21:20]:
I'm like, there's a fish jerky. There's a ghee popcorn. Like, other things are like, not today. Don't really wanna sample that. There is, Gut Nuts by philosopher food, which are those, like, sourdough tasting cashews and almonds. So good. But I already love them.

Jules [00:21:36]:
I want to get one more. The harvest tent last year.

Erica [00:21:39]:
Yeah. The the fresh fresh ideas, organic tent. And then, a couple of other ones. And then couple of other ones. And then there was this kefir. And I'm like, okay. Well, that's really cool, but I can't add it. And everyone was going up to the booth and, like, these buyers were, like, in love with this.

Erica [00:21:55]:
Like, oh my god. This is so good. And I'm like, okay. Cool. And I'm just, like, assumed that had contained dairy. Right? Because nobody told me. I looked in it. It was freaking going on.

Erica [00:22:05]:
Oh, wow. Wait. I could have been having this the whole time. Like, I could have just been eating a jar of this. Awesome. He's like giving jars to people, and I'm like, I would love to eat this. And I realized so it's called kefirkult, and it's probiotic coconut kefir, and it is so good. I mean, it's got that it it tastes exactly like, you know, like those cocojuns, junes, those really thick yogurts.

Erica [00:22:28]:
It tastes like that, but obviously very, very tangy, very full of lovely things for your gut.

Jules [00:22:35]:
Try that.

Erica [00:22:36]:
It is so freaking good, and I am so mad. The guy left before I even sampled it. I sampled it on the last day of the last hour of the show, and I'm like, what? No one told me this is I literally turned to people, and I'm like, nobody told me this is dairy free. This is on you.

Jules [00:22:52]:
Like, I asked when I came in. You and you. Said I could have this.

Erica [00:22:56]:
It was really good. Those are my top three. Sweet. Love it. I will tell you there are several other ones that I think deserve a recognition.

Jules [00:23:04]:
Alright. Alright. Alright.

Erica [00:23:05]:
I'll give that

Jules [00:23:06]:
to you.

Erica [00:23:07]:
The the next one, which you're gonna be kind of pish posh about is, Purely Elizabeth cookie granola. I know we already talked about this. It's a cookie. It's not granola by any means. It is cookie that is crumbled up to taste like granola and to put on your yogurt. They made a peanut butter cookie one, and I'm telling you, it is so good.

Jules [00:23:27]:
What's not to like about a peanut butter cookie? I mean, for sure.

Erica [00:23:30]:
It's just a it's just peanut butter cookie crumbles to be fair. But yeah. What's the shape of a pumpkin in that?

Jules [00:23:35]:
Do you know?

Erica [00:23:36]:
Oh my gosh. I mean, don't even look at it. It's it's it's a cookie. It's a cookie. Okay. But it's so good. Anyway, then I found this, company called Farmer Bob's, and they were like, come over and taste this. And it just looked like blackberries.

Erica [00:23:53]:
And I'm like, why? And then it's a product called Beyond Berries, and it's actually a frozen product that's made to look like a blackberry. And it blackberry. And it is fruit and dates combined from this farmer, from an actual farmer. He was there. Named Bob. Named Bob. And he purees it and puts it into these berry like frozen items. And so it's perfect for, like, if you're doing a cocktail, if you wanna throw it into sparkling water, if you wanna use it for a smoothie, that's fine.

Erica [00:24:28]:
But they're beautiful looking because they look just like a blackberry, but they're frozen. And, they're really great for putting in smoothies because they already have the sweetness of the date in them. But just I'm thinking about, like, muddling for cocktails or using them as ice alternatives for cocktails. So

Jules [00:24:49]:
Who needs this product? Like, we have blackberries. We have dates. It just seems like there's a lot of processing going on here for two things that existed in nature that didn't need to marry. I mean, I

Erica [00:25:03]:
feel like that's all packaged goods. Yeah. But you're right. Okay.

Jules [00:25:08]:
Alright. I mean, I'm not hating on Farmer Bob. I just I'm just asking for a friend.

Erica [00:25:13]:
I mean, I'm just gonna say don't walk in a dark alley. He'll be a expo wrestler. He'll be a expo wrestler.

Jules [00:25:18]:
I'll go check this out for myself. Did you hear hear that? And maybe at that point, he'll offer me a muddled cocktail, and he'll change my mind.

Erica [00:25:25]:
Oh, well, they first of all, they didn't even have muddled cocktails.

Jules [00:25:27]:
Well, that's what I'm saying. He'll listen to our show, and he'll think, hey. That's a good use for this product that I hadn't thought of and then he'll start muddling cocktails and then he'll change people's minds.

Erica [00:25:37]:
K. Let me tell you something else that you're gonna hate. The next one is called Hail m Cocktails and their tea bags that you are like an old fashioned mix in a tea bag that you use to make, old fashions on the go. Apparently, it's for, like, if you have a shitty bartender and you, like, just get a whiskey and you're like, I'm just gonna use my own infusion.

Jules [00:26:00]:
That's actually a really novel idea. And see, that's somebody who's thinking out of the box right there. I I give them props because that's something that, you know, if if you like your cocktails, then that's that's something that is needed. That that was that's something that's a new product idea that not many people, if anyone, has been doing that. So I I like that idea.

Erica [00:26:24]:
They also have a gin and tonic one. Better? Yeah. They say what's the point of drinking a bad cocktail, and I would agree. So they have old fashioned. They have tequila, vodka, gin. They do mules. Yeah. So, I mean, you can use it for obviously mocktails if you don't want to use actual drinks.

Erica [00:26:46]:
But, yeah. So I got one to try. Unfortunately, they didn't have a lot to try, but, I had one to try. So I'm gonna make an old fashioned with it and see, like, how I like it. And the brand is called hail m. It's not hail m, but h a I l m. Anyway, we'll put it all on the liner notes for you.

Jules [00:27:02]:
So that I I like that.

Erica [00:27:03]:
That I think is innovative.

Jules [00:27:05]:
Although it would be really fun to take that to a bar and be like, no. Thank you. Your bartending skills suck so bad. I'm gonna use this tea bag instead. You look like you don't know how what your name, sir. Yeah. Or you order his first drink and you're like, that was really bad. I'm gonna use a tea bag for my second one.

Erica [00:27:25]:
So the next one that I think you'll actually really like is from our friends at Beanvivo. They made a salad protein booster. So the point is, like, if you have crappy lettuce and you're just like, what do I want on top of this? I don't wanna eat stamina or cook up a protein, a meat protein. So it's, it's edamame and quinoa. And you literally just put it on top of your salad, and it's made to increase the protein content of your salad. And it's a vegan way to just increase all of your, protein in your salad.

Jules [00:27:53]:
Is it crumble as a slight dish? Tortilla strips? Yes. Or what?

Erica [00:27:57]:
No. Crumbles. So it's literally it looks like a quinoa salad with edamame in it. You could eat on your own, but it's meant to be a salad topper. Oh, I see. Okay. Cool. I think it's really good.

Erica [00:28:09]:
Next one, I found my favorite new sparkling apple cider. So nonalcoholic, but it's called lovely bunch, and it's, made using, like, heirloom apples from the East Coast, but it is just the best apple cider. Like and I I love Martinelli sparkling apple cider. This is so far superior, and it's amazing, and I wanna drink it all day long. Wonderful. I love it. It is so good.

Jules [00:28:30]:
Love that.

Erica [00:28:32]:
Next one which is really There are

Jules [00:28:34]:
two bags in it.

Erica [00:28:36]:
I love it. Oh, I could do that. It's called the rice stuff. Oh, oh, oh.

Jules [00:28:46]:
Uh-huh. The rice stuff.

Erica [00:28:48]:
Got it. And it is rice in a box. You the right stuff, new kids on the block? Sure. I got that. So it's a foldable box. Like, you remember the gluten free bars, like, the GFB? Yes. When they launched their oatmeal, it's still in that flat pack. Yeah.

Erica [00:29:07]:
So the point is you open up the top and you crush in the sides

Jules [00:29:11]:
and it

Erica [00:29:11]:
makes an actual box. This is that with rice. So it's instant rice in different flavors, water, gluten free, vegan. Just like with Yep.

Jules [00:29:19]:
Oats. Mhmm.

Erica [00:29:20]:
Yep. And so they have, like, a a pineapple, fry rice. Right? That's like a just an instant rice, and it's so great for traveling for rooms just like if you're doing, you know, if you take, like, the ramen noodles when you travel or whatever, the gluten free ramen noodles, this is very similar to that. But I I love the fact that it's so easy, and it's a flat pack, which is really great. But it was really good. It was tasty. Cool. Yeah.

Erica [00:29:48]:
Are they certified? No. They are not certified gluten

Jules [00:29:52]:
free,

Erica [00:29:53]:
but they're also new, so might be in progress. Guittard had launched another semi sweet chocolate that's dairy free. Nice. The it's called a coma extra semi sweet 55% cacao. The ones that I like are the blue bag, the Sante that they just launched that are dairy free, and they are made with coconut sugar. Yum. I have some samples of this new one, but it's really nice that Guittard, like, consistently is making new stuff in the dairy free line,

Jules [00:30:21]:
which is great. Because guess what? There's a market

Erica [00:30:23]:
because Enjoy Life Foods really crapped the bet on that and pulled out so mad. I'm so angry. I'm so angry about that. Tell us more. And Guitar has stepped up in the in the feet of Enjoy Life Foods. How How do

Jules [00:30:36]:
you feel about it and why?

Erica [00:30:38]:
I'm so angry. I just like you spend so much time as an influencer with one brand that you put all your eggs in one basket to be like, this is the future of what gluten free and food allergy friendly eating should be. And then they get bought out, and you're like, no. Nothing's gonna change. This is gonna be great. I truly believe that this giant corporation has your best interest in heart. Well, I'm fucking wrong. Of course, I was wrong.

Erica [00:31:00]:
Of course, I was wrong. Because best interest don't just corporate interest don't have any best interest in hearts except for the corporation. Mic drop. I'm so angry. And it's just such a reflection on today's society. You know? And, anyway, and that's why we're, meeting Guitar Chocolate. I don't know.

Jules [00:31:19]:
Yeah. I know. Right? Oh my god. Going back and through the process. Changing my recommendations from Enjoy Life to Pasha and others because I'm like,

Erica [00:31:28]:
you know

Jules [00:31:28]:
Yeah. Seriously. The love where the love is deserved.

Erica [00:31:32]:
The next one is run run amok. My favorite one of my favorite maple syrup companies launched a pineapple upside down syrup. And I'm telling you, holy cow. It is so good, and it would be so good in a alcoholic drink because that's just where my mind is right now.

Jules [00:31:50]:
Pull everything back to those tea bags.

Erica [00:31:53]:
It tastes like they they they the r and d person was was talking about, like, how they were so hard to get that taste of when you, like, brulee, the bottom of that that burnt part of the pineapple, the bottom of a pineapple upside down cake. Like, I want that taste, and that's what exactly what it tastes like. Wow. It's what it's so freaking good. Not available in stores. You have to buy it off their website, which sucks. But, hey, whatever.

Jules [00:32:20]:
Online does not suck.

Erica [00:32:22]:
Okay. So one of the things I want to talk about, there are a lot of people making, like, mocktails, cocktails, like accoutrement around drinking, and it could be nonalcoholic drinking, alcoholic drinking, or just using in, to enhance your water beverages. But there is a brand of syrups called Simple Goodness Syrups, and, they have this book that they just launched called Drink Your Garden. It talks all about, like, using your garden to make syrups and to use these syrups in, like, cocktail cocktail recipes. But they have this one syrup called Nordic Coffee and then, like, the blueberry lavender and, a berry sage syrup.

Jules [00:33:08]:
Vendor. Lavender. Lavender. Just checking. I wanna make sure I heard that right.

Erica [00:33:14]:
And I had some

Jules [00:33:16]:
and, He had the lavender.

Erica [00:33:18]:
The woman said, yeah. I also use this as a cake soap. And I'm like Oh, yum. Oh my god. I'm like, I don't even care now about drinking as a drink. I just wanna use it as a cake soak, and she goes, it's so good. And I'm like, oh my god. So I got two of them to bring home.

Jules [00:33:37]:
So are you gonna make a blueberry blueberry lavender cake? I'm gonna make it Liam. I have

Erica [00:33:43]:
in your cake, please. Yeah. Oh, yeah. Well, yeah, I'm gonna be doing that with a simple it's called simple goodness. They're really cute. But this norda coffee one is so freaking good, and I don't know how to, like, use it in something other than just, like, I I ruined a coffee cake last night or two nights ago. It was horrible. I ran out of eggs, and I didn't use aquafile.

Erica [00:34:05]:
I used bananas, so it turned out to be a banana coffee cake. And I'm like, that's not what I wanted at all. So I'm thinking banana coffee cake. And I'm like, that's not what I wanted at all. So I'm thinking about maybe using this Nordic coffee and, like, a coffee cake recipe to really enhance, like, the true concept of coffee and coffee cake together. So in one dessert sidebar,

Jules [00:34:25]:
I have had people write in because I have coffee cake recipes that include coffee in them. And I have coffee Coffee cake

Erica [00:34:32]:
is not supposed to have coffee in them. And I have

Jules [00:34:34]:
coffee cake.

Erica [00:34:35]:
Coffee cake is supposed to be paired with

Jules [00:34:36]:
coffee. And I have coffee cake recipes that don't have coffee in them because they're supposed to be paired with coffee. And people get really feisty when they comment on my recipes that don't have coffee in them because for some reason those people think coffee cake has to have coffee in them. I'm like no no no no no, you don't understand. Coffee cake does not have coffee in it, it goes with coffee. When I have a recipe for coffee cake with coffee in it, that's extra. That's like me riffing on it. And It's pairing

Erica [00:35:08]:
Right. What you're supposed to pair with it together in one. Right. So, yes, I made so coffee cake is like just a brown sugar cake. Yeah. With brown sugar crumbles in it. Yeah. And it has a lot of vanilla crumble

Jules [00:35:20]:
on top and it's very lovely and you, you know, put it with a nice coffee and it's the complimentary to coffee cake.

Erica [00:35:29]:
So you know what what wasn't it is I ended up just making a crumble banana bread, and it was supposed to be coffee cake. And it was used with the $20 William Sonoma coffee cake. So, of course, I ruined, like, the most expensive coffee cake I could have made. Anyway, so if I do a Nordic coffee soak and the coffee cake, then it's like two things together Yeah. Forever. The way that they're supposed

Jules [00:35:54]:
the way God always intended.

Erica [00:35:58]:
God only made two kinds of coffee. Coffee, coffee cake. Everything else is an abomination.

Jules [00:36:05]:
Love that. Mhmm.

Erica [00:36:06]:
And then, I will say there was this, Japanese brand or these people that made a Japanese style candy from konjac jelly, and it's very it was just like a jelly packet. It was like a weird where you suck in the whole jelly thing. Basically, it's just choking hazard in one small candy, But they were doing free, like, drawings at the booth, and someone made me made me into a cactus and said handle with care. And I picked it up and I'm like, that is such a sweet thing to have at a booth. Like to have an illustrator there who's just doing drawings of people. I think it's so great.

Jules [00:36:43]:
So is that our avatar for the show?

Erica [00:36:46]:
No. Maybe.

Jules [00:36:47]:
Better have it be my feet. That's not allowed. Yeah. I would rather have it be your cartoon cactus face,

Erica [00:36:56]:
please. Yeah. So all in all, it was a good time. I think you would have been this isn't big enough for me to travel, you know? But I think since I was already there, it was definitely worth checking out some of these brands and knowing that some of these brands are going to be launching something new at Expo West. I talked to Ray's gluten free, my homegirl that makes all the amazing pies. She said that there's something exciting coming to Expo West. So I'm very excited on some of these things that are coming up, and this is kinda gives you a little preview of everything. But That's exciting.

Erica [00:37:31]:
Know, Expo West is so like, you can't manage it. Even with two people for, like, scouting, you'll never see everything all at once. So it's nice to come to some of these smaller shows and see things and kinda get a preview for what's to come. Yeah.

Jules [00:37:45]:
Well and you you and I will be trying to scout it out, So we'll do our best.

Erica [00:37:52]:
I'm so I'll be working the show, which is really, really hard for me to take breaks and see things. And I'm going to try to get some time off to walk the show floor because it's important to me, you know, as an influencer to bring you guys what's new, latest, and greatest. I mean, that's kind of the whole point of why I started this thing is to make sure that we're eating the best possible, coolest new things, that are also the safest that have been vetted. So the last part that I wanna talk about is, I guess, you know, why we walk the show floor too is because we have an opportunity as vetted people in the gluten free industry to point out what's wrong and then how people can move forward with serving the gluten free industry. For example, there was a product that I saw on the show floor. It had barley as an ingredient, like straight up barley, non barley malt, and it was labeled gluten free. It was presented to me as gluten free. It was offered as a a trial as gluten free.

Erica [00:38:51]:
And I'm like, this has barley, and then do you have any gluten free? And she goes, no. That is gluten free. And I said it has barley in it. He goes, is barley not gluten free? And I go, absolutely not. He goes, okay. And then proceeded to talk to someone else, and I'm like, oh my god. I'm gonna lose my shit on this person. And I'm just like, I did what I could.

Erica [00:39:09]:
Right? Like, I can't push it anymore. If he doesn't carry, he doesn't care. So I took a picture of it and conveniently had the brand name in the background, did not tag the brand because I knew whoever wanted to go for it went for it. And I was like, this is why we do what we do because they didn't care that I said it was like, they are just assumed that barley was gluten free. So now you're having a package. It's like it's a new product, but I don't know how far along they are in the production line. You can't tell. I mean, people have new packaging.

Erica [00:39:35]:
It's either a concept or it's already been there, and that's a new product line package. You don't know. Yeah. That's already out on the shelves. So I mentioned it, and I'm like, hey. I'm gonna go talk to them again tomorrow. Like, this is really, like, I this is why we do what we do because this is ridiculous. And then people saw the brand online, touting themselves as gluten free, checked all the products that are currently online.

Erica [00:39:56]:
I got tons of messages being like, hey. You need to talk to them. I'm like, oh, I will, but I can't. Like, I am not on the show floor right now at night. So went back, and I actually recorded myself just in case they got shitty. And there was another woman who was the founder, and she goes, hey. You're the girl who, like, saw that we had barley in it. I wanna say thank you so much.

Erica [00:40:17]:
You are a godsend. She kept saying the word godsend to the point where I'm like, Okay, sure. And, she's like, Hey, I don't thank you so much for pointing this out. Like, I had tried to get through to them that barley is not gluten free and it was still put on the label. It's still on the product. And I knew

Jules [00:40:33]:
she's a fan.

Erica [00:40:35]:
Yeah. So and she goes, yeah. Like, you really saved us hundreds of thousand dollars of, like, production. And I'm like, okay. And, like, thank you. Like, it's nice that it made a difference. So, like, someone saying something made a difference. And at the same time, I'm like, you work as a food brand.

Erica [00:40:54]:
How is this how don't you know? How do you not how how did this happen even? How is this how did you even get to this point? Right? Like you make you make a product. How do you not know these things?

Jules [00:41:09]:
No. That's So it's We have these things happen all the time, like, when we're at expos. Hang on. Like, with this one that's still sitting around here on my table. Like, you know, and these people don't know. They they're putting out products and they have gluten in them. And

Erica [00:41:31]:
it's hard being a superhero troll.

Jules [00:41:34]:
But you gotta call them out on it. Like, you know, like I met with the founder. You talked to her, like, and we reported it and we like, and they had to make changes because of it.

Erica [00:41:45]:
And it was, like, six months. What? Six months of bullshit to get to that point. At least this one was the next day. We're, like, oh my god. I'm so sorry. Like, I gave you so much. I'm used to like I'm

Jules [00:41:54]:
looking at you right now but for everyone who's listening to us and not watching us on YouTube this is I'm holding up a bag of Merry Mix Crunch Baked Snack Mix. This is from last year's natural products

Erica [00:42:07]:
It's like two years ago, I think, that they had that stuff in it. I honestly think that it's been more than one year because remember I saw it the first year, and then I'm like, that's weird. And I saw it the next year. I'm like, oh, it's still in here. This is like it hasn't changed.

Jules [00:42:20]:
Maybe they don't

Erica [00:42:21]:
know what they're doing.

Jules [00:42:23]:
Buyers expired in December. So and this is the sample that I got in expo last year, and this is when we, you know, did the whole hullabaloo. Really? Right. Yeah. And Anyway Anyway So the this is all for saying. We don't just walk the show floor just to bring you new stuff. We walk the show floor to, you know, educate, you know, vendors as well and to look look out for people who are not doing things right because the FDA is not doing it. They have way too many things going on.

Jules [00:42:55]:
No. We all know now they're definitely not gonna be doing it because their budgets are gonna be cut just like everybody else's. So, there's a lot of work that goes into, you know, sort of policing this stuff and educating and and not you know, we're not trying to trying to throw shade or shame on anybody, but, like, the, you know, people aren't aren't necessarily educated as they should be when they're, you know, putting these things out. So

Erica [00:43:23]:
The old TSA motto is my favorite. If you see something, say something. Like, don't leave it for the next person because chances are we'll be that next person. We're gonna ream them.

Jules [00:43:33]:
Yeah.

Erica [00:43:33]:
But, you know, it takes sometimes takes more than one person to go and be like, this is ridiculous.

Jules [00:43:39]:
Mhmm.

Erica [00:43:39]:
So I know that a lot of people reach out to the brand being like, what is this bullshit? And then they're like, oh, yeah. So I don't know if, honestly, if it was them just being like, thank you so much. Oh my god. It was a total oversight if they're like, uh-oh. We have a lot of people messaging us. Like, we better come up with an answer. Yeah. Either way, I don't care as long as it turns out to be gluten free.

Erica [00:43:59]:
Like, I'm not here to be I'm not.

Jules [00:44:01]:
Or leave it. Leave barley in there, but take the words gluten free off the front of it and stop telling your customers that they can eat it.

Erica [00:44:10]:
Like And if you do, make sure that you tell people that there's barley in the facility. Right. Anyway Anyway. It's just so frustrating, but that's part of why we walk the show floor. Yes. We want people to have the greatest products, but we also don't want people to die. Yeah.

Jules [00:44:32]:
Well, so the chocolate holiday that we all know and love is coming up of Valentine's Day, and so I have been trying to focus on that and, you know, putting my little blinders on and and only thinking about fun foods. That's what I'm trying to do. So I will point everyone to my Valentine's Day recipe roundup, which has 44 gluten free Valentine's recipes. We'll drop the link here in the liner notes. But some perennial favorites are, of course, I have a zillion different chocolate cake recipes, cupcakes, and brownies, and all of those types of things. But the cookie cake that you can put in the shape of a heart, which is you know, so easy to make and so, wonderful because you can just, you know, put frosting on it and write be mine or whatever you want to on that. And you can make homemade pizzas in the shape of hearts. You can make, like, lots of things in the shape of hearts.

Jules [00:45:29]:
So don't just think you have to make a chocolate cake or something along those lines. That I have pies, little mini heart shaped pies, which are so good. They taste like those McDonald's pies like that, you know, used to get

Erica [00:45:43]:
They are my favorite. Things because

Jules [00:45:45]:
I do them in the air fryer. They're really, really good. I have a surprise cake with a little heart inside of the cake. And so I have directions on the website of for how to make those. Or you can put any shape you want to, but this is a heart side. So when you slice the cake inside, you see the the other shape, which is kind of fun.

Erica [00:46:03]:
Okay. Speaking of that, you know what? I'm gonna do this year with your cookie recipe. Holy cow. I was watching Instagram reels, and I saw how people make the Pillsbury pull apart cookies that have the shape in the middle. And when I saw it, I was like, oh my god. I could do this.

Jules [00:46:22]:
You can do it.

Erica [00:46:23]:
It's so easy. Why haven't I been doing this this whole time?

Jules [00:46:27]:
I haven't done it either, so maybe I could do it this year too.

Erica [00:46:29]:
Oh my gosh. I cannot wait to do that. That is what I'm gonna do for Valentine's Day, a whole heart inside. Oh my god. It's gonna be so cute.

Jules [00:46:35]:
That will be cute. You should do it. I wanna see it. I wanna see yours. You do yours first.

Erica [00:46:43]:
Okay. So if they suck, then you can make them better and you can always show me up.

Jules [00:46:47]:
No. You do a really good job on your baking stuff. You really do. You've elevated your game. Thanks. But I think everybody should, you know, think in terms of easy stuff too because like I said, like making homemade pizza, just make it in the shape of a heart. Like, just think outside the box. Pancakes, you make that in the shape of a heart.

Jules [00:47:07]:
Really easy stuff. So I have a ton of ideas on the website, and, we'll direct people to that. Linzer's, you know, Linzer torts, even chocolate mug cake, five minute chocolate mug cake, you know, not in the shape of a heart, but it's chocolate, and that's for one. So, you know, you can do your own little Valentine's too for yourself if you want to. I even make Valentine's gingerbread houses. Those are so fun because who says you can only make gingerbread houses at Christmas time?

Erica [00:47:36]:
And if you have leftover gingerbread mix from Jules that happens to be expiring before Christmas of next year, you can make your own Valentine's Day house.

Jules [00:47:44]:
There you go. And by the way, it's not an expiration date. It's a best by date, so don't worry about that. And of churros, homemade churros, which are the bomb, and you can make those in heart shapes too. I have that on the website.

Erica [00:47:59]:
Do you make them in the air fryer or do you deep

Jules [00:48:01]:
fryer? You can, but they're just not the same. Like, Yeah. You can do it, but I do it in I don't have a deep fryer, but I just do it in a pot

Erica [00:48:08]:
of oil. Yeah.

Jules [00:48:09]:
Yeah. But then and then I also have a candy list because I have one for all the holidays. But because there's so many great gluten free Valentine's candies, that's why it makes it so easy to do the gingerbread house because you can use the candies to decorate the gingerbread house. So that's really fun too. So I encourage everybody to check that out and find something that looks fun to you and to make that treat and to give it to, you know, your friends or your family or, you know, yourself or, you know, somebody that you'd like to be closer to because everybody loves having something sweet to celebrate and something to look forward to and especially when they're not feeling as chipper as maybe they would like to otherwise feel lately. It's a nice little thing.

Erica [00:48:53]:
I bought your Valentine's Day card today.

Jules [00:48:55]:
Aw. Thank you.

Erica [00:48:57]:
Mhmm. It's really cute. We'll have to show it to you on the next one. Cool.

Jules [00:49:00]:
Thank you so much. And then one last thing that I wanted to say for those of you who are listening and not watching. I am wearing a t shirt and it says peace, love, and gluten free on it. And it's a very cute little lavender color.

Erica [00:49:14]:
It's long sleeve but, you Lavender?

Jules [00:49:16]:
It's lavender and, it is from bonfire which is a site where you can purchase all kinds of different, you know, graphic t shirts and things. And this one is one that we've designed for my, my company, g f jewels, but it just says peace, love, and gluten free on the front. And the the reason why I went through bonfire is because it gives a donation to charitable organizations with every purchase. And so we have allocated the charitable donations for purchases of this t shirt to the National Celiac Celiac Association. So if you make a purchase of the shirts, a donation goes to the National Celiac Association. And the reason why we partnered with them is because after the hurricanes in North Carolina, which is when we did the t shirts, we were partnering really closely with them to get, our products down to the food banks in North Carolina to help the people who had been most affected by the hurricanes. And so then we were working with them on that initiative and then also because of all the work that they've been doing to help the folks out in LA after the fire. So I really wanted to give as much money as possible and channel the funds, you know, to those initiatives.

Jules [00:50:31]:
And so that's where the t shirt money goes. So if you're interested in a t shirt, you can go check out the bonfire link. We'll drop it in our liner notes as well and know that the donation goes to the National Celiac Association.

Erica [00:50:44]:
Yeah. We love how everyone's really stepped up to not only help Americans in peril as far as the, climate change emergencies that are happening, AKA the fires in Los Angeles, hurricanes that are happening in random places. But just like people were really helping their fellow man. Because even in the darkness, we have to see that there is so much light and so much amazing things going on in our community and beyond and people that are really helping other people right now. So when things get a little bit too tough, just focus on that and know that you've got a friend in us that are also just trying to make our way in a difficult world right now. So with that note, thank you most so much for tuning into this week's episode of you had me eat. We'll see you when the next episode drops whenever that is. If we haven't died in a, Apocalyptic, something.

Erica [00:51:37]:
An apocalyptic nightmare by then.

Jules [00:51:39]:
So you're welcome. That just negated all the positive stuff you just said.

Erica [00:51:43]:
Yeah. We really we hope you have a great day. We hope you find your way through today. Go eat some chocolate. And the next day, go eat some chocolate for Christ's sakes. Alright. Thanks so much for tuning in. We'll see you next time on You Had Me at Eat.

Jules [00:51:59]:
Bye bye. Thanks for tuning in to You Have Me to Eat, the number one voted gluten free podcast in the country. Remember to like and subscribe, tell all your friends, and we'll talk to you next time.