Farm Talk Podcast: The Superior Flavor of Fresh Thai Coconuts and Artisan Products you Can Purchase at Southern California Farmers Markets with Mingle’s Coconuts

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Paul Ward: Hi everyone. It’s Paul Ward here. And welcome to another addition of Farm Talk. This episode is brought to you by The Escrow Hub and The Money Store. We’re here in Ojai Valley, California at Mingles. Welcome to the show.  And we have with us, the Gonzalez family, Al, Ming, Albert and Ally. Hi, welcome. 

Gonzalez Family: Hi, Thank you. 

Paul Ward: So tell us about Mingles Coconuts. What is the business?

Ming: Mingles Coconuts is handcrafted, fresh Thai coconuts. Okay. We are in the Farmers Markets. 

Paul Ward: What are you selling? 

Ming: We are selling the fresh coconuts that we open fresh in the Farmers Markets. We also have many other products like fresh coconut smoothies. We have coconut yogurts. We have organic coffee that we cold brew in coconut water. We have our very, very, famous coconut latte. We have coconut turkey. We have coconut ceviche. 

Paul Ward: Oh really? Yogurt. Are you making all these products yourself? I mean, you guys are all doing this yourself. This is it. 

Gonzalez Family: This is it, four people doing all this. 

Ming: The four people that started the business.

Paul Ward: How did it, how did it start? 

Ming: We traveled to the Philippines in 2012, the whole family So I took them to my motherland so in 2012, we went to Cebu, Philippines and we really enjoyed our time there in the island of Cebu and we were very, very spoiled by the islands where somebody climbs the coconut for us. And we have little glass jars. They fill up with coconut waters every day and they fill up our refrigerators with it

Paul Ward: Every day? In the hotel?

MIng: Yeah. Fresh coconut waters. It’s like a Villa. Different kinds of Villas. Then the owner of the property wants those coconuts, cuz it’s all over the property. She wanted it all down because they don’t want the coconuts falling onto the customers

Paul Ward: So somebody’s climbing the tree barefoot every day and bringing coconuts to you?

Ming: Yes to our Villa and we got so spoiled. Then we came to this country; came back home and then we went to all the grocery stores. It’s like, wait a minute. You know, they don’t taste like anything. You know, even though they say it’s fresh coconuts, organic, it’s like, no, there’s something wrong. Because it’s not the way coconut should taste. So we got some fresh coconuts from stores, like especially Thai coconuts, they’re sold in major supermarkets. And we got ’em. We opened them up; this is how it should taste. We are Farmers Market goers. We supported the Farmers Market before we even came and sold at the Farmers Markets. And we said, how come all these juice companies that are in the Farmers Markets or no vendor at all that sell coconuts? I just don’t understand that because it’s the best.

Paul Ward: So you saw an opportunity.

Ming: Yeah, it was. I call it a “void in the marketplace” and a lot of people really start, you know, when we talk to our customers, they don’t like coconuts. They’ve tasted the bottled ones, which it’s not the same. 

Paul Ward: Now, is Thai coconut different from a Hawaiian coconut? Or is that you mentioned Thai coconut. Yes. Is that a different variety of coconut?

Speaker 2: Yes. In our family’s opinion. Yes, because we have done so many coconuts and we’ve traveled all over Hawaii, all the islands we’ve been and been to the Philippines and we’ve tasted also the ones that come in here that is green, which is, you know, I don’t know if I can mention like coconuts from Mexico? 

Paul Ward: Yeah. So like a green banana. 

Ming: Yeah. The green banana. No flavor. So when you open it up, it’s totally different because of the region. So we always tell our customers, like they come to us from, let’s say Brazil, they come from Peru or they come from Costa Rica. They say, how come your coconuts are different? I know our coconuts are good, but your coconut is really sweet and nutty, you know?

Ming: Now we explain, that’s why we chose Thai coconuts because they’re the best in the world, in my opinion, in our opinion, because of the region. They are next to Vietnam. Vietnam is one of the biggest growers of cinnamon. One of the biggest. This is just according to our research. If you believe in underwater, you know, underground rivers and water flowing, that’s why all the coconuts from that region of Thailand are very nutty and “cinnamony.” 

Paul Ward: Interesting. 

Al: The cinnamon floats up into the coconut. 

Paul Ward: Oh really? 

Ming: So it’s in the region and that’s why they’re the best in the world. I mean, (if) you compare even all our clients that go to Hawaii, they get so excited. Like we were so excited cuz we’re gonna get fresh coconuts. You know why then we look forward to coming to you because they don’t taste the same. <Laugh> 

Paul Ward: Interesting. But you stumbled on it in the Philippines; you did not go to Thailand?

Ming: No, we did not go to Thailand. We loved the ones in the Philippines. But when we started opening coconuts; and we chose to open Thai coconuts, they tasted so much better.

Paul Ward: Interesting. Now, where do you get your coconuts? You’re not going to Ralphs and Vons and buying coconuts. Where do you (get them)?

Ming: Yeah, we have suppliers (that are) mainly getting products from Thailand and shipping them here.

Paul Ward: Okay. So you’re shipping coconuts here?

Al: Correct. 

Ming: So directly from Thailand and that’s how we source our coconuts.

Paul Ward: And how big is a shipment?

Speaker 2: Their shipment is containers.

Paul Ward: You’re getting containers of coconuts.

Speaker 2: Containers of coconuts because when they arrive they are just whole.

Paul Ward: Filled. They’re just raw.

Speaker 2: Yeah. To ship them here, they’re not in the green container. Like green, they have to be shaped.

Paul Ward: Oh they do? They’re shaped before they ship.

Al: It’s called diamond cut. Because to cross inspection; inspection for The Department of Ag, they have to be diamond cut to get into the country.

Paul Ward: Interesting. 

Ming: So the outer is removed.

Paul Ward: So you’re not doing that part of the labor. Got it.

Al: It’s shipped that way to us.

Ming: To us. It’s shipped that way all over the country. That’s just like the country’s regulation on imported goods, like raw materials, I guess.

Paul Ward: So you’re making all these different products. How do you decide? And you’re selling it. Farmers Markets, multiple Farmers Markets. It sounds like, throughout Southern California. How many Farmers Markets are you at right now?

Ming: Right now (we are) in five during the pandemic. We closed about three right before they shut down for the pandemic. So we kept five and then that five slowly opened up. During the pandemic we probably operated two and then in 2021, they started opening up. So at the end of the year we had five.

Paul Ward: Okay. Where are you at now? 

Speaker 2: Now we are in Calabasas and Pacific Palisades. We are in Melrose Place. La Canyada and…

Al: Brentwood. 

Ally: Brentwood.

Ming: Of course, Brentwood, California.

Al: Ojai.

Ally: Ojai, too. We are at six. 

Al: And then we’re opening Channel Islands. We’re opening Westlake Village.

Ming: Ah, Westlake village.

Al: So we’ll have nine farmers markets going next week. 

Paul Ward: Wow. That’s great. And what about you guys? Are you working at the Farmers Markets too?

Ally: Yeah, we have our own market. So I’m at Palisades and Albert, where are you?

Albert: I’m in Melrose, but I’m gonna be at Channel Islands soon. 

Paul Ward: Okay. So are you guys working alone? 

Ally: Yeah So I work Palisades alone, but I do have two other girls that come over and I kind of mentor them. So it’s me and two other girls that work.

Paul Ward: Great. Now, are you driving them? They don’t have their driver’s licenses. 

Al and Ming: Yeah, they do. 

Paul Ward: Oh, that’s great!. So you’re driving the van? 

Ming: No, not right now. So we have a trailer. So we have a truck and a black trailer, which is in the back and what we do is we load everything in there and then we have a sequence of drop offs. So one is dropped off and then whoever, let’s say me in Brentwood, I stay and then they move onto the next market; drop off and one stays and that’s how we do it. It’s a circle.

Paul Ward: Gotcha. So this is kind of like a night activity, right? Cuz you open up, I would think pretty early in the morning.

Speaker 2: We load everything up at night. So in the morning we park it and then we’re just off. 

Ally:  We wake up at like 2:00 AM. 

Paul Ward: So you’re not normal teens. You’re like… not sleeping in

Ming: They’re not. It’s amazing because we started in 2016 and Ally was only 12 and Albert was 14 but they did not have their own markets until let’s say how many years? Like three.

Ally and Albert: Two years. Two years. 

Ming: Yeah. Two years ago. Yeah. So they just started, you know, cuz now they’re confident and we try like dad is a floater so he makes sure if we forget something, dad goes and drops off everything. So, we’re pretty much, you know, like, okay, we can leave them now. It’s really built their confidence over the years and they’re very self, you know, managed.

Paul Ward: That’s great. But it also allows you to be in multiple places at once.

Ming: Yeah. And before the pandemic, we had two other girls that worked with us. And then we had to shut everything down. So now they’re coming back in 222. So we’re starting to call them back and I’m happy that they wanna come back and work with us.

Paul Ward: That’s great. Yeah. What, what are you finding that are the most popular products?

Ming: Well, our most popular products are of course the fresh coconut that, you know, we open, but that one will only be, you know, as fresh as, you know, when you open it, they walk around or they take it home. And we, we tell them, consume it within 24 hours. Cuz it’s like an apple when you open it, it just starts, you know, oxidizing.

Paul Ward: Are you drilling a hole in it and then they’re drinking it with a straw?

Ming: We call it our cocoa jet and we can also show you guys. 

Al: We’ll show you how we crack ’em open. Also our core products are coconut water with butterfly pea flowers. It’s a blue flower from Thailand and we infuse it into the coconut water. 

Paul Ward: It’s blue, really? 

Al: And we have a coconut smoothie. So it’s coconut water and the meat that we scrape out of the coconut and we blend it together. That’s our “Cloud.” My daughter named that. 

Ally: It tastes like a cloud.

Ming: Yeah. She gave it the name. So that’s like “that’s mine,” you know?

Al: Then we went to our organic coffee. We cold brew it in the coconut water and then we put it into the smoothie, shake it up and make a latte. That is becoming very popular. And then our other products…

Ming: Our organic coffee that we cold brew in coconut water. It’s been very, very popular cuz once we introduced that in 2016, nobody had heard of it. So that really became very, very, very popular. Especially with our really “A clients,” our high end clients; they’ve really never had anything like it. And it goes to London, it goes to all the ski resorts. We’ve been really shipping them and it’s really interesting.

Paul Ward: Do you make all the products here in the kitchen? Then you’d take it already pre bottled to the Farmers Markets. They have to drink it or consume it within a short period of time.

Ming: Of time. Five to seven days. We give them like three, five to seven even in our, we keep some that we make for the week and it lasts up to up to two weeks. But it just depends. Cuz different refrigerators are, you know like, like some refrigerators are warm and some are really cold so we always tell our clients that it depends on how cold your refrigerators are.

Paul Ward: You said you’re making coconut jerky. Did I hear that?

Ming: Yes. We make coconut jerky. So it’s like upcycling all our coconuts that we don’t put in our smoothies, our yogurt, because we process about, you know, a thousand coconuts a week. So we can only scrape so much and we kind of estimate, and then we set aside for now we’re coming up with our, we’re bringing our coconut cheese back. 

Paul Ward: Is that? I didn’t know that was a thing.

Ming: Yeah. So it’s all coconut with cashews, sprouted cashews and the coconut is fermented so it was really popular. And then we stopped because we couldn’t keep up and it takes time to ferment the coconut in order to get it really in a good taste. And what, when

Paul Ward: What do people put that on? If it’s coconut cheese, what would you put it on? A cracker? What?

Ming: Yeah. Crackers. A lot of sandwiches, it’s cheese, really just like cream cheese. It’s the same. But a lot of our customers are, you know, like they want more coconuts because of the fats. Because it’s healthy fats, especially you’re

Paul Ward: So your customers are health conscious. It sounds like. 

Ming: Yeah. 

Ally: Oh yeah. 

Ming: Yeah. So our customers are people that really take care of their bodies. Most of ’em, since our products- you can’t find them in the grocery stores, we’ve been getting a lot of requests to go to grocery stores. But we cannot because there’s no shelf life for our products. And we are very particular with shelving and putting it in their refrigerators. Once our products get warm and then they put it back in the fridge, in the grocery store, it might be bad. So it, we just, we just love to control how we handle it.

Al: The other thing with that is we wanna see our clients; we’re face to face with them. We’re there every week. So it’s, “See you next week.” Instead of, “We’re gonna put it on the shelf and never see you.” Then they get to see the people that create the product. Our hands are on it. We get to meet with em, we know about their families, their daughters, when they’re going on vacation, when they’re coming back, and their dogs. I mean, it’s becomes a family. 

Ally: It’s a community. 

Ming: And one thing too, that we try to tell our clients that it’s really an emerging culture now in the Farmers Market is it’s like we are being programmed to go to the supermarket every day, right? Like, oh, I can just grab it from the supermarket. And we’re trying to give them another perspective. Say you come to the Farmers Market and you buy your produce, buy everything. But when you have, let’s say coconuts or cheese, it’s like, you can store them for a whole week. Let’s say, if you don’t wanna go to the grocery store, you can, your refrigerator is there for purpose. You know, to store the food. So instead of traveling to the grocery store, just get one at a time. Why don’t you get a pack of 12 smoothies? Because most of our clients, they really rely on that as their meal, you know, they put in their smoothies, they put it with their fruit.

Paul Ward: So they’re doing their shopping at Farmers Markets primarily. Kind of bypassing the grocery store as much as possible and up on your product.

Ming: They really get upset when they don’t see (us) or notice that we’re not there. Especially when our coconuts don’t arrive and we always are very, very, you know, like we are on top of our Instagram. Like we can’t show up because it’s part of their routine. You know, and now they’re more educated and they know how to check up on us before the weekend. Make sure we’re there. 

Paul Ward: What is your Instagram?

Ming: Our Instagram is @minglelicious. It’s like delicious, but @minglelicious. We put most of our information there. We even have our menus there. Our website is under construction and we’re coming up with that very (soon).

Paul Ward: So people can find you on Instagram. 

Ally and Ming: Yes.

Paul Ward: Have you ever thought about possibly growing the Thai coconuts here? Would that, would that even be feasible?

Ming: We’ve been asked that many, many times. Like,  “Mingles, why can’t you just do a, you know, like a, like a greenhouse with all the coconuts?” Well, just like anything else, like I’ll give you an example, like Hatch Chile in New Mexico, will never taste the same if you plant it here in California, because it’s the soil where it’s coming from. So just like coconuts, they say, “Hey, you got coconuts in Florida. Why don’t you just order it there?” It will not be the same. Like right now we could get Mexican coconuts and it would be cheaper- way cheaper. They don’t taste the same. That’s what we really, really take pride in. Just the quality and the taste of it. Because it’s significantly different. 

Paul Ward: How are you ordering? You’re ordering coconuts from Thailand and they’re being shipped here. And how did the shipping problem that’s been recent? How has that affected you?

Ming: Well, in the beginning of the pandemic, let’s say when they shut down in March of 2020, we got, I mean, we were so happy because we have so much supply because our dealers also deal with other people. So when restaurants were shut down, everything was shut down. So Mingles kind of ordered everything from them and we were happy and then when they opened it up, when June, oh, no..

Ally:  July 

Ming: July of 2021. 2020. Yeah. So they opened slowly and restaurants were still restricted. So they got a flow of people ordering in until late 2020, and then 2021 when everything opened up. That’s when we kind of felt the slowness. Oh, because, oh, the port has less crews because of COVID , there’s so many restrictions and all that.

Ming: So normally the port, like our dealers get an email from the port saying, “This is your schedule, pick it up.” Okay. So you’re done (with) inspection, pick it up. When they got that email before it was right on, now they were scheduled to have it, but the emails never came. Like they know it’s there but the emails don’t come. So 2, 3, 4 weeks in it’s, you know, so it’s just sitting there. So we’ve had a really hard time. Yeah. It’s really hard for our business because it’s a fresh produce. It’s not furniture that can just sit there, you know? So the more it sits there; it’s already traveled three weeks in the Pacific Ocean. So it stays another three weeks in a port. So when we open them, we just say, “Nope.” You know, so that’s why we closed because it’s not good for business. The taste is different. Even when you open it up, it’s dark . 

Ally: Aged

Al: So we won’t open. If that’s the case, we’ll have pass until the next shipment gets here. So that’s what’s going on with us. We’re riding the wave. 

Paul Ward: Right. What are you finding out about different Farmers Markets? What’s the vibe at different markets?

Ming: Oh, I love it, it’s like, we talk about it. Farmers Markets are like children. They have different personalities, character so we will never ever say anything else but praises to our Calabasas and Palisades Farmers Market, cuz they are like our beginning market that really welcomed us. 

Paul Ward: Where you started. 

Ally: Yeah. 

Ming: Where we started, Our Brentwood Farmers Market is a mix of young and old and also Brentwood got popularized during the pandemic when they had this big thing about, you know, on TMZ about Brentwood is bad. You know, like look at this crowd that they’re not regulating. So it got to Holly, you know, that stream. And we get a lot of people coming in, they travel from Vegas.

Al: It kind of backfired. 

Paul: Interesting. 

Ming: They got really popular. Now Brentwood Farmers Market is like a rock concert. 

Paul Ward: Really? Wow. 

Ming: So they come from San Diego all the way from San Francisco.

Paul Ward: They do?

Ming: Vegas. They come and say, ‘We just came here just to see you guys.” Like really? So it’s really like, ‘Yeah, because we only see you on Instagram but when we’re in LA we make sure that you are our stop.” So it’s like a, it’s like our, you know, it’s like a, what do you call this? 

Paul Ward: You’re celebrities.

Ming: A landmark, you know, “It’s just a landmark that we gotta check them out.” So it really brings happiness when people come and every time they come to the Farmers Market, this is the only stall where people who get our products, any product and then they just post and take pictures. <Laugh> I mean, you don’t see any booths in the Farmers Market that (people) take pictures of anything so it just brings us so much joy every weekend to bring our products to the market because we really see a lot of joy in people when they taste it. They come back. It’s like, “Oh my God, it’s amazing!” Or they came back the next week and said, “We were so mad because we only got one and all week long we were just dreaming about it.” It just brings a smile to you.

Paul Ward: That’s great. Do you guys notice a difference in the different markets?

Ally: Oh yeah. Well, one of the biggest differences for me is watching the little kids that I’ve known their parents for so long. I see them grow up and then some of them wanna work with me and like to learn how we run our business. And that’s like the greatest joy to me, to teach other kids what I have learned through my parents. So it’s great.

Ming: That’s what’s unique about the Pacific Palisades Farmers Market with her is we have long time customers and they always come to me say, “Oh my God, can I bring my daughters here? Because I really want them to just, instead of being on a computer on a Sunday, I want them out. So while I’m shopping for an hour or two, I want them here and just open a straw, open an umbrella,” (‘Cuz we put like these cocktail umbrellas onto our coconuts.) “And, I just want them to have this experience and, you know, to talk to people.” And we’re like, ‘Yeah, for sure.” So they’ve been dropping them off with Ally and they started when they’re 9 and now they’re 11, they’re 12 and they’re really good. And their personality really changed the way they talk to people and it’s amazing. 

Paul Ward: Amazing. 

Ally: Just like me. I was super shy when I started at 12. I would not wanna like sample or anything. So I see that with the little ones, how they’re really closed off and then a year later they’re talking to customers, selling them, taking their money, your credit card. It’s amazing.

Ming: The transformation. So we have a few and we’re like, okay, we can’t crowd the booth with many kids. Right. So it’s like two at a time. So now the oldest one is how old is he? Kylani

Ally: Kylani is the first one. Now she’s 13 or 12.

Ming: Yeah. So she’s outgrown. She doesn’t come as much. But the little one

Ally: Is Samara. She’s seven and I’ve known her since she was in a stroller and now she’s coming and helping us.

Ming: They enjoy it. They look forward to it and they dress really nice, like very, I mean, it’s just amazing how you see the kids, you know, they love the culture and the vibe of the Farmers Market. Cuz we’re really one on one with people and with anything, with any event, you know, you talk about what’s happening, it’s kind of like a community just gathering and you know, you’re, they’re buying your food. They hang around. That’s why they’re so excited that we got this. They say, “When are you opening? When are you opening?” We’re like, “Just hold on. We’re not opening because due to a lot of restrictions that we really don’t wanna open yet.” 

Paul Ward: Given that you’ve been in Farmers Markets for so long, are you using other vendor products in your products?

Ming: I love the farmers that we deal with. We go to visit their farms and we get to know their family. And every week we buy our fruit, our vegetables, our meats, you know, eggs, everything. I haven’t been in the grocery store for many years.

Paul Ward: Really? They’re just doing the Farmers Market thing.

Ming: Yes because you can find everything that is really good for you in the Farmers Market, you know, I don’t buy any chips or any things that are highly processed. Everything is made by the vendors there.

Al: That’s a nice thing we do with the farmers is we infuse some of their fruits or their (inaudible) into our products and that’s how we co-brand with them. And it’s amazing what we can produce with their products.

Ming: Yeah. We use the fruit with our coconuts in the smoothies. We make coconut ceviche. We use avocados, we use everything with the farmers. So that’s why when we come out with a product, our customers are so like, “Okay.” You know what, whatever we come out with, they always trust that what we are offering is something that’s from the community.

Paul Ward: And quality. 

Ming: Yeah. And quality. We can’t make it fast enough or more, you know? 

Paul Ward: So you guys sell out. I mean, you’re going to sell out

Ally: Oh yeah.

Al: We’re trying to grow. 

Ming: We’re trying to grow, but it’s like now we’re looking into hiring more kitchen help and to process more, but we’re slowly growing because we don’t wanna grow too fast and get overwhelmed because we are still family. Sure. We don’t wanna hate each other <laugh> We like to do things, we still enjoy things. 

Paul Ward: That’s great. So for folks that can’t come to the Farmers Market, cuz we’ve got folks, you know, listening all over the place. Can you ship products to folks around the country? 

Ming: We do ship. and we also deliver in the LA areas that are within a 5 to 10 mile radius of our Farmers Markets. We also ship all over the country but that’s the only thing right now that kind of gives us a lot of obstacles in shipping because all our vessels are made with really thick glass jars. Containers. So they get very, very heavy and once we ship ’em we put dry ice and then the heavy glass and then it gets very expensive. 

Al: We have to overnight ’em 

Ming: And we have to overnight them. Right.

Paul Ward: So maybe somebody who really wants your product or maybe it’s a gift for somebody who’s craving it. 

Al: They get it. It’s just costly. 

Paul Ward: Kinda like a nice bottle of wine. 

Ming: Yeah. I mean, exactly. It’s very costly and, and, and we have shipped to different parts of the country, but it’s not traditional. 

Ally: Not a recurring thing.

Paul Ward: Yeah. It’s not Amazon; like dropping it on your front porch.

Al: <Laugh> We are not Amazon 

Ally: Yeah. We have deepened roots. We are a community.

Paul Ward: Yeah. Do coconuts have a season? Do you have a busy season? I mean, Thailand is tropical, right? I mean, coconuts being grown all year long. Are they coming to the United States frequently or or is there a season that you kind of get to take a break?

Ming: Well, there’s no break. but we can tell by the nuts, coconuts what season it is. 

Paul Ward: Oh really? 

Ming: So in that part of the country where it’s called; we only have rain or summer, so summer. So the peak season for coconuts is not during the summer in that part of the world. So it means less water. So it’s not growing. So their high season is our winters here. So the best season is from maybe October all the way to February. Something like that.

Paul Ward: So right now,

Ming: Yeah. Right now yeah. That’s when it’s not summer there. Summer is when our prices go way up. Okay. So you can tell by the pricing that we pay every year according to season. So less production from Thailand, meaning high demand here and all over the world. It means higher prices. So this is what we do at the beginning of the year. Like January is when we start anticipating higher prices, because number one is Chinese New Year. When Chinese New Year starts in the beginning of January, that’s when the orders from that part of the world or anywhere in the world that have Chinese New Year celebration will acquire a lot of round fruits, one of them is coconuts. Okay. So, that’s when we feel the pinch of the prices that starts going up and sometimes; a few years back, we have really less coconuts because, oh, it’s been gobbled by, you know, China.

Paul Ward: Just the demand is so intense. 

Al: Yeah. Very Intense. 

Ming: Yeah. Very intense. Like the prices have never gone so high until the pandemic.

Paul Ward: Now, do you have your own farmers over there that you kind of know and kind of (work with)?

Al: No. 

Paul Ward: No. It’s just kind of a global market.

Al: It’s global. 

Paul Ward: So for folks in the greater Southern California area, what would be the best places for them to find you guys and to get some product?

Ming: Okay. The first thing I advise people to do is go on Instagram and see our market locations. We are in Calabasas, Pacific Palisades, Brentwood, Melrose Place, La Canyada in Los Angeles. Now we’re starting in Ventura County. So we are in Ojai, California, Thursdays  and on the weekends, we are starting this coming weekend, starting in Channel Islands in Oxnard and also in Westlake village. Our hours on the weekends start pretty much from, let’s say eight o’clock to one or two. o’clock. So different Farmers Market, but it’s just a one hour difference. So just look it up on our Instagram and you’ll see, we’re very, very you know, on time talking to our customers, what’s up, what’s new.

Paul Ward: That’s @minglelicious.

Speaker 2: @minglelicious.  And now we have our location, Mingle’s Cocoland. We are using this space right now, just our coconut factory.

Paul Ward: So we’re here in the Ojai Valley and this is Mingle’s Cocoland.

Ming: Yes. We call it our “Mingle’s Cocoland.”

Paul Ward: Very cool. Well, thank you Mingles for being a guest on this episode of Farm Talk. We greatly appreciate you. 

Gonzalez Family: Thank You. Thank you for having us. Thank you.

Paul Ward: Absolutely. And we want to thank our sponsors, The Escrow Hub and The Money Store and join us again next time for another addition of Farm Talk.