Interview with Mollie Engelhart - Sow a Heart Farm

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On this edition of FarmTalk Paul interviews Mollie Engelhart of Sow a Heart Farm.

Sow a Heart Farm is based on community. They grow sustainable food for their restaurants, Sage Vegan Bistro, but also to share with their fellow Southern California community members. Chef Mollie Engelhart and her husband, Chef Elias Sosa practice regenerative agriculture and cultivate new ways of thinking of the food we eat.

Transcript

Farm Talk Interview with Mollie Engelhart of Sow a Heart Farm

Paul Ward: Hey everyone. It’s Paul Ward here and welcome to another edition of Farm Talk. I am so excited today because we have Molly Engelhart from Sow A Heart Farm and also from Sage Vegan Bistro and Brewery. Welcome to the show.

Mollie Engelhart: I’m so happy to be here.

Paul Ward: So I’ve always thought of you as a rock star in the farming community.  You have your hands in so many different things. I’m always so impressed and it’s just awesome to talk to you. So you’ve got a vegan bistro actually; you have four restaurants in Los Angeles County, is that correct? 

Mollie Engelhart: Four locations. And they have a brewery.

Paul Ward: And you grow your own food at your farm that you then turn around and serve at your own restaurants. Is that correct?

Mollie Engelhart: Yes. We grow food for our restaurants and we grow hops and dry farm wheat as well for the beer and 100% of the pre-consumer waste from all the restaurants comes back and gets composted here on the farm and is then turned back into food. So it’s a fully closed loop, no food waste going into the landfill.

Paul Ward: That’s incredible. And all of your menu items are Vegan?

Mollie Engelhart: Yeah, everything is vegan. There is no meat and there’s no dairy. I like to think of it as  food with nothing missing. It just happens to not have meat or dairy, cause we’re very comfort food based. Grandpa can come and get mac and cheese and a whiskey and mom can get a kale salad and dad can get a beer. We have 20 to 40 taps beers on tap depending on what restaurant you go to. I really try to have a little something for everybody.

Paul Ward: Cool. So you’re not leaving hungry. That’s for sure.

Mollie Engelhart: Def nobody’s leaving hungry for my restaurants.

Paul Ward: I did see that at your Sow A Heart Farm, which is in Sylmar, California, that you are not monoculture, right? You’re not growing one crop. Like most farmers you’re growing a little bit of everything.

Mollie Engelhart: Yeah. We’re growing over 150 different varieties of food for sale. Then there’s other stuff that’s for my kids or for fun or for whatever. On my organic certification and on my farmer’s market certification, there’s more than 150 items.

Paul Ward: Wow. So avocados, tomatoes, corn;  I even saw coffee.

Mollie Engelhart: We have 1400 coffee plants. We’re very excited because there’s a bunch of farmers right now trying out coffee in the area. A friend of mine, she’s in Santa Paula and is a few years ahead of me. She gave me the confidence to jump in and do it. She had a massive harvest this year! We got a little tiny bit of coffee from our plants this year, but it’s been very, very exciting to watch the coffee thrive in this environment. Of course, whether we’ll be able to harvest it with the price of labor in this country is a whole other question.

Paul Ward: Okay. So at least you can have a nice cup at your own table if nothing else.

Mollie Engelhart: Yeah. We have 1400 trees, so I’ve got more than enough for  just for my day.

Paul Ward: So would you distribute that around the region or would you serve that in your restaurants too? What’s the plan for the cost?

Mollie Engelhart: I think I’ll probably sell my coffee to a roaster that’s interested in California organic, California, grown coffee. I think that that will be attractive to some people that want to pay a lot of money for coffee. And of course I’ll drink some myself and we may do some sort of something special in our restaurants, but the volume of coffee in which I use in my restaurants is much more than even 1400 crops.

Paul Ward: What about the hops you’re growing? You’re making your own?

Mollie Engelhart: Yes. I have several thousand hops. We have about just over an acre hop yard where we put in the poles. They are like 20 feet and they grow up every year all the way to the top. We bought a Hopster harvester- it’s a machine that takes them all off. The first year we dried them all as whole hops, but basically that’s so much freezer space. We had to buy a pelletizer this year. So we pelletized it all and we’re selling it to Poseidon Brewery here in Ventura, and we’re selling it to other breweries in LA. We also sell to ourselves and people are very excited to buy local hops. It’s not that we don’t have a good climate for hop growing. It’s just that real estate is so expensive that people can’t make money growing hops because of the labor intensive nature of the harvest.

Paul Ward: Right. Are you finding that some crops on your farm are doing better than others or because you’re a practice practicing sustainable agriculture, that everything is thriving and in good soil.

Mollie Engelhart: I mean, I’m only in year three here. So year one was rough. Like when you’re switching from a conventional system to a regenerative organic system, obviously there’s not enough microbiology in the soil to support the plants without inputs and trying to do that. But I really feel like we’re getting our groove this year. We’ve been so lucky. Everything is doing really, really good this year, but it definitely wasn’t just like, Oh, we switched over and everything grew great early on. And we’ve been really trying to make a balance between shelf stable, something like hops or popcorn and things that are shelf stable and things like tomatoes, they need to be sold right away or eggplant needs to be sold right away and really having a balance between the things that can last and the things that we need to sell right away.

I don’t want to always be so stressed out like, Oh my God, it’s coming. We need to sell it all. And that’s what people love about lemons, avocados and oranges; they can hang on the tree. It’s not like plums or apricots or peaches. We’ve been trying to make sure to balance those two things. And we also have the luxury of having the commercial restaurant space. So we’ve been making a lot of pickles and hot sauce and all of these things, we start a hot sauce of the month club. You can buy it for your clients or whatever for Christmas. And we would deliver one hot sauce to their house a month, an eggplant hot sauce, persimmon hot sauce or habanero hot sauce, like every month. So that’s a fun little thing we’re doing.

Paul Ward: What’s the label on that? What’s the name of that? 

Mollie Engelhart: Mollie’s Hot Sauce. And then it has whatever that produce is. So we did “Mollie’s Guava Hot Sauce.” Just like that. So that’s one thing we’ve been doing, but we are really just trying to find ways to create other markets for stuff. Because the system of just growing one thing and having a packing house take it, it works to a certain degree, but when we have things that come up like COVID or other stuff, and there’s supply chain issues, like doesn’t really work to only have avocados, lemons, strawberries and celery. We might want other things here in Ventura County. So I have been experimenting with how to do the old style farming that nobody does anymore. We have four cows and four goats and a hundred different crops growing, and we do farmer’s markets and the boxes, CSA boxes and the restaurant, and just really experimenting with what it looks like in this current climate to do an old style farm.

Paul Ward: Right now, I saw that you have some free range chickens too.

Mollie Engelhart: We have a lot, we have a couple of hundred chickens.

Paul Ward: So you’re doing, you’re doing eggs, you’re selling eggs.

Mollie Engelhart: My eggs go to the Roan Mills Bakery in town. In Fillmore, there’s an organic bakery. They also own Kenter Canyon Farms. So Kenter Canyon Farms is organic. They do whole foods and all that; herbs and salad mixes mostly. They rest their land by growing wheat. Then they bought a building in downtown Fillmore and they have a bakery there that’s organic and they grind the wheat there and they bake all the bread there. So we have all of my restaurants buy their bread for the sandwich bread at our restaurants. We buy all of our flour from them as well. So our restaurants are using local flour and using a local bakery with local wheat for the restaurants. And they are here in downtown Fillmore and they sell all my eggs to their customers.

Paul Ward: Wow. Now, for some of our listeners, describe what is regenerative agriculture versus traditional.

Mollie Engelhart: Regenerative agriculture, on the broad idea, is where you’re putting more into the soil that you’re taking out. The conversation of drawing carbon. If the top eight inches of topsoil is a sponge, how much carbon can we draw down into that sponge? So some of the main fundamentals are holistic planned grazing. So having animals on an area for a short amount of time and moving them regularly to recreate like bovine on the Plains they eat and they poop and they pee and they move on. They don’t stay until there’s nothing left. Right. And holistic, planned grazing is one of the things that draws down carbon less till. I don’t like to say no till, because I don’t think to scale doing zero tilling. I think doing zero glyphosates and zero tilling to scale is very hard.

So I like to say “as little as disruption as possible;” it’s not realistic to say you’re never going to till. But we don’t need to till 10 inches or 12 inches down all the time. So it’s as little disturbance as possible because fungus has very long arms and you want to keep it balanced in the soil. So when you till, you break up all the fungi and then bacteria takes over. Then your soil is not fungally dominated, it’s bacterially dominated. And you really want to try to have a balance there, so less till- then just growing your soil, growing your top soil, not letting it every time we till every time we break it, not only does carbon go up, but it blows away. My neighbors just took out an old orange orchard. They take them out and then it’s been super windy and they’re just blowing away. They’ll never get that back. It’s going to blow into the river, blow into the stream and it’s gone. Then about using less water, we are outbuilding top topsoil, using mulch and really using less water. Because in Fillmore irrigation, we can only water once a week. It’s one of these old systems on shared wells. The water is inexpensive, but there’s lots of restrictions on it. SoI’m doing a super experimental thing with Fillmore irrigation, where I can only use 30 gallons a minute.

Paul Ward: Wow. That is really not a lot at all. Especially for having so many crops and so many acres.

Mollie Engelhart: Growing all these crops and on 30 gallons a minute. So we water often, but we only water small sections at a time because of what Fillmore irrigation is saying- and it’s a valid point- is that we don’t have enough pressure for everybody to water at the same time. And so everybody’s been stopped from growing row crops, but we’re doing a pilot project here. Like, can I grow row crops? There’s a stigma around row croppers; they come in and they rent the land and they don’t treat it well and dump all their stuff and leave. I’m not advocating for that. But what I am advocating for is that we want land values to have value. We want to pass something down to our children. So on Grand Avenue you can only grow avocados and lemons, and it’s possibly two cold to grow avocados well on Grand Avenue, right?

Is it fair? Can we keep up with the rest of the places around here, if you can only grow citrus and with, and without that, you have to get special permission, but what I’m doing is okay, can you grow a huge diversity? Can you grow row crops with only 30 gallons a minute? I have 17 acres in agriculture and the answer is yes. So that’s the experiment that we’re doing. And I have a thousand grapevines and I have a thousand hop bonds and I’m growing the first year. We didn’t grow any cover crop between the trees because we don’t have water for that. We realize where the cover crops are, we have to water less. So we realized that where we had grass growing, we were able to water less. So I did a bunch of research and we got a bunch of desert-tolerant clovers and things that don’t need to be watered often.

We’re planting them everywhere so that way we actually need to water less. The argument would be that we want to keep it bare ground around our trees, because we don’t want the grass to take water from the tree, but that’s not how it works. Like the watt, the grass dies underneath and makes the sponge that holds the water for the tree. We did a water infiltration test on my neighbor’s property. That’s like standard bare ground under lemons. It’s been organic for a long time with grass under the trees and my hop yard, which has been two years in cover crop. On my neighbor’s property, it took 4.5 minutes to get three cups of water to infiltrate into that. His cake pan soil took 90 seconds and it took 42 seconds at my house in just two years, you can see that there was, cause my property looked just like my neighbor’s property did when I got it.

So you can see that it made a difference in just a short amount of time and I’m using less water than when I was only watering once a week- only watering lemons, oranges, or avocados. I don’t think there’s a right and a wrong way to do anything, but I think that as farmers, we want to think about how much water we can put back down into our aquifer because we rely on that aquifer and cover crops. To me it makes so much more sense. Most of us have these spitters that are spitting however many feet around the bottoms of our trees. And most of us have to drive a quad through to spray Roundup. You can drive a mower through it too. 

Paul Ward: That’s a huge point you’re making because you know, the future really is all about water and water allocation and finding ways to use less water when there’s less rain.

Mollie Engelhart: That’s what I’m doing, Using a small amount of water, such biodiversity. And we’re still surviving.

Paul Ward: Have you been a consultant for anybody? I mean, it’s interesting because I’m getting more people inquiring about farms than ever before. You know, it’s an interesting dynamic Ventura County people moving up from Los Angeles and wanting to live a different lifestyle, especially in a COVID world. And more people are asking me about agriculture and about organic. But they’re getting some resistance right from traditional companies.

Mollie Engelhart: I called everybody. I said, “Hey, I think that I would like to do this and this is my idea. I want to do cover- crops and deep mulch. And I want to really push the limits of using as little water as we can. We can get, once things are grown up, create these microclimates, there’ll be stronger against fires. This is what I want to do.” Everybody was like, “no, just it’s not worth it. We don’t really think organic’s worth it if you look at the economics.” They kept having that conversation, I’d be like, it’s the economics that I was like, but it’s not about effort economics. Like I want to be able to look at my kids and say, “I did more than drive a Tesla and drink milk latte; I want to have done the best I could.”

I did the research. I’ve actually tried to find a super flat piece of land that’s half citrus and half avocados locally that someone will let me manage and do the work over the next five years to transition it to regenerative. If the water is left, the input is less because I actually want to have the data and what I’m doing is so diverse and it’s awesome. It’s super cool, but it’s not data that I could go to one of your new customers that just bought a ranch that’s half Lebanese and half avocados and say, do this. This is awesome. So I actually am looking for a space or looking for a piece of property. That’s like where it’s been traditionally managed and they’re going to let me manage it this other way. And so we can look at the data like this is how much water we used year one, year two, year three, this is how close we got over five years, because I think that’s what we need. We have all the data in the world about holistic planned grazing about cord, about soy, about growing wheat. But we don’t have the data for this area. We do not have the data on citrus and avocado and even the nut crops. And I’d really like to get some of that data done and see what it looks like, because I want to be able to give people something and say, look, if you could use half the water.

Paul Ward: Right, right. Yeah. That’d be huge. 

Mollie Engelhart: If you could be pulling that water back down to the aquifer and when it rains, we could be recharging because believe me, my property by 17 acres is recharging the aquifer more than the 20 acres or the 50 acres next door. That’s just a dead plant because your water’s running right off into the CSP and right down into the Santa Clara, right down into the ocean. And some of it’s going into the aquifer through the river, but it’s not the same as like the sponge that I’m creating here.

Paul Ward: Right. So let’s talk about Kiss the Ground. This is a nonprofit, but it’s also a movie on Netflix. It’s an amazing film. And it’s with Woody Harrelson narrating it. And your brother was a producer, is that correct? 

Mollie Engelhart: Yeah, my brother actually started the foundation Kiss the Ground eight years ago and it was his side job. Now he just quit his restaurant job and is a full-time director of his nonprofit because it’s a legit real Nonprofit when we started it wasn’t as legit as it is today.

Paul Ward: Of course, you know, the overarching, the theme of course is climate change, but I never knew that the solution was in the soil and you don’t really hear that a lot. Right? You hear about Save the Amazon rainforest and drive more fuel efficient cars, but we really don’t hear anything about the importance of soil. I mean, I think this is the only movie I’ve ever seen that talked about the connection between soil farming and climate.

Mollie Engelhart: That is why our nonprofit is two-fold. So one is to educate the public so that this is a conversation that’s in every household. And then we train big farmers-  you have to have a certain amount of acreage-  We train farmers how to transition over with the guide, Gabe Brown and Ray Archuleta teach the course. They were in the movie. So the huge ranchers how to switch over and had sequestration carbon. And so we’ve already switched over tons of farmers and it’s expensive. It’s about $7,000 to do the training and then do the soil testing. But we now have the largest database showing the transition, like from going from the non-regenerative way to our way, how carbon. So we have the biggest soil sample. And that’s why I was saying is that I’ve been talking to the board about wanting to try to get some local people here to let me transition their properties here, because we don’t have the data here, but we do have the data on cover using cover crops and less till, and how that really, really, really does help and how not using chemicals helps as well.

I found out about it from a guy from South Africa named Graham Sate, like eight or nine years ago. I had heard of Ted talk and I was looking at it like this, like why this is the most important conversation that nobody’s having. I just couldn’t believe it. And so that’s when I just started to be like, Oh, I need to buy a farm. And due to my husband being undocumented when we got married, it was very hard for us to buy a farm. As you know, I tried a couple of times with you. And so it took us a long time to get a farm. And we finally did, but I was just like, Oh my God, because I felt kind of hopeless. I grew up a hippie on a farm. I was a kind of liberal and I had a vegan restaurant and I grew pot.

Before I had a vegan restaurant and I always cared about the environment, but I just felt like, eh, it’s all burning down and there’s nothing I could do. Then I was like, wait, wait, there’s actually something to do to go backwards. I didn’t know about this. I was so excited. So the reason that we put out the film is really just to have that education to the masses. To make it in a simplistic enough form. And now we’ve just raised some more money and we’re doing an educational cut and we’re going to include more stuff about like the buffalo and the Native Americans and how you know, how really part of the major problem with the Midwest and the dust bowl and all this stuff is like taking the buffalo out of the system was the main problem. 

Like when it’s it, it’s not just always like the apex predator, but there is always an animal that’s fundamental to the system and buffalo was just that. So we’re putting into the educational cut, that’s going into high schools, but we’re very excited about people learning about the fundamentals of soil and the other thing, it’s not just climate change, healthy soil and our gut microbiology. There’s a major connection there too. It’s crazy to think we’re not separate from nature. We’re part of it. We act like we’re separate from it, but this is not about some weird  ideas, it’s about arguing about what is right or wrong. This is just about some simple practices, no matter what your certification is that can make your land, retain water better, use less water and have more natural material humus in the soil. We’ve kind of forgotten about soil as like a living organism.

We treat it like when people grow pot, they use it like a rock wall and then they just put all the nutrients in. How to treat soil like a growing medium in a grow room instead of like a living thing. Then a handful of healthy soil, there’s more microbes than there are people on the planet. If we support that microbiology, that microbiology supports us. That’s really what it’s about. I just think that we don’t want to be like, it’s not like Big Ag is the problem. It’s that we’ve gotten into this world where we think bigger, faster, cheaper, more is the only answer, but we’re not looking at the true cost. So it’s just about stepping back for a second and saying like, if my kids are going to be able to farm this land, they need water and they need more than whatever they, the scientists are saying.

There’s like 60 more seasons of top soil or whatever like that. If we want generations of farmers, which we do, we just want to take care of them as well as us. So someone was saying like, Oh, I know you and your radical left ideas. I was like, I’m not a radical, I’m actually pretty centrist. Like I just want to preserve for my children. I want my children to know what farming is. We had the centralization of the banking system in the early 1900’s. And the centralization of the food system is happening right now. I’m not sure that we all want that. I’m not sure that we all want to eat the same 25 foods. I think that I want my kids to know what a turnip is because why are turnips not going extinct or I don’t know, lots of weird foods, you know, people eat, there’s this five vegetables and five fruits and everything. So I think it’s important that we take care of our land and remember how to grow things and remember how people drive by my farm all the time and they go “It’s so interesting. There’s people working.”

Paul Ward: I am

Mollie Engelhart: Our gig. There is not one man in a white suit on a truck or people working.

Paul Ward: Yeah. Yeah. Well, it starts with people like you, right. Who has a passion for it, then you have some sort of success, right. And success feeds more success. And then all of a sudden your neighbor is calling or somebody down the highways calling and they want to make a change. Right. And maybe there’s a government grant, you know, related to soil. I dunno, you know,

Mollie Engelhart: Well grants, there’s lots of stuff out there. There’s lots of ways to get started and there’s lots of stuff out there. And you said earlier on, do I do any consulting? I’m super happy to talk to anybody and super happy to share my information with anybody. I don’t think that I am enough of an expert yet to be paid, but I do believe in the future about wanting to one of the businesses I want to start in the future is a land management company that would specifically do a regenerative program. But I don’t have don’t have enough information to do that yet, but that is something that I view as a future project that I am learning.

Paul Ward: Well, you know, if you’re using that little water and having that much success, I’m sure that there are going to be people that are going to want to talk to you. And it’s just, you know, because water conservation is huge,

Mollie Engelhart: But I mean the health of the soil and the ability for the soil to hold water has so much, they’re so connected with each other. I see it on the edges of the roads where people are driving, where I have less healthy soil, like I can see like, Oh look, just 10 feet in here. It’s totally moist and right here, it’s dry. I completely see that. So, you know, at the beginning, everything just seemed hard and everything was going wrong. I was like, Oh, but it’s exciting to see. I mean, this year we grew just the little rows between  avocado trees. I grew corn and we ended up growing 5,000 pounds of masa corn, which in the years previous saved a lot of space. We grew corn, but it was like several hundred pounds of corn. And it made all the holiday tamales at the restaurants. It was totally fun. But now we’ve already made everything for Thanksgiving, all the tamales are frozen and ready to go for the fall and then we’ll do Christmas. Then I’m going to have like another 3000 pounds of corn left. So it’s exciting to see like, wow, like that same area is way healthier and providing the earth is providing us way more food with the same water, the same seeds, everything.

Paul Ward: And your neighbor has nothing in that space. Just dead dirt.

Mollie Engelhart: Yeah. It’s so amazing to see. We’re growing cabbage and cauliflower and kale. Everywhere I have young trees right now, I’m growing stuff. We actually noticed that when we had that heat event.

Paul Ward: That was in early August, early September.

Mollie Engelhart: Yeah. September. It was 120 degrees, 119 here on the ranch. I don’t know exactly. We lost birds. We were, the cow got pneumonia. It was dramatic. It was, we were just trying to keep all the animals and everything alive. But we had had some popcorn that we had just taken down right before that. All the avocado trees there did not fare well at all, because we had taken down the popcorn on the other side of the street, we had the popcorn, was that ready yet? It had stayed up and this heat of it happened and we didn’t lose any of these young GEM avocado trees. And there were GEM on both sides. So it wasn’t like GEM was supposed to be more heat tolerant. We didn’t lose any on that other side of the street because the corn was all there aspirating.

He aspirated what’s really interesting here. So my day where I was trying to get him to let me put popcorn between his macadamia trees. He’s like, I think it’s going to impact the growth that I was like. I mean, maybe it might slow the growth down a little bit, but you’re also going to add shade. Like it’s in the early spring, it’s going to be short. The corn is not going to bother you in the hottest part of the year. It’s going to give you shade and then you’re going to harvest it before the day starts to get short again. So to me, it’s actually giving those young trees a little bit of extra rainforest moisture activity.

Paul Ward: Right. Well, that’s interesting. I did, you know, I know a lot of acres were affected by the heat and that’s interesting that the corn kept the temperature down enough to protect those trees.

Mollie Engelhart: Yeah. It’s very interesting. And I mean, there’s other examples of that. I have a greenhouse production greenhouse for tomatoes and cucumbers, and it was the first year we were here, it was just too hot to grow in there. And I don’t have electricity over there and shade cloth. It was just too hot in the summer months over there. And then last year in November, I had this idea, like, I’m just gonna put a tiny green rain forest on the edge of one of the sides of the greenhouse. Everybody thought I was totally insane. I put papayas and bananas and ginger and some succulents in the understory and ginger and the understory, and then bananas and papayas and taro between them. Everybody was like, you’re so crazy. But so there’s two hoop houses, two big ones next to each other. The one that had the rainforest strip was 17 degrees cooler than the one next to it.

So guess what I did? The other one, just, we just planted another one on the roadside, another little strip, because with no power, no nothing, I kept the moisture down there and it’s biodiversity. So if there’s something plague of some kind in and attacking my tomatoes, whatever those tomato hornworms or something, it’s like, ah, there’s tomatoes, or let me eat some banana or whatever, but a banana or a papaya can take a lot of way more hornworms than say a tomato. So it’s been really interesting and we’re starting to harvest papayas. We just started to have papayas to harvest for sale. So we’ll see how the economics of it works out that way. I don’t know. The bananas are just starting to throw flowers. So there’ll be six or seven months till I have bananas, but on the temperature for sure it worked and I’ll find out here the economics of it moving forward.

Paul Ward: That’s awesome. I think you’re the only papaya farmer I know in Ventura County,

Mollie Engelhart: We have 200 papaya plants in the ground. So we’ll see. I have another, I just ordered seeds that are specifically for a greenhouse that are shorter because we keep having to tap them and do this whole thing to get them short, growing shorter, which it takes longer for them to get mature. But I just ordered some specific seeds and there’s little now. So we’re going to plant them in spring.

Paul Ward: Very cool. Well, congratulations on all your success and thank you so much for participating in our show.

Mollie Engelhart: Thank you so much for having me. It was really wonderful. I’m happy to be your fourth guest. I hope that you send me, you add me to your list so I can hear the other guests as you move forward as your show grows. 

Paul Ward: Absolutely. I will definitely do that. And I’ll come out and take a tour sometime.

Mollie Engelhart: I love that. I love to show people around and see what we’re doing.

Paul Ward: Very cool. Well, thank you, Molly.

Mollie Engelhart: Thank you, Paul. Have a nice day.

Paul Ward: All right. You too. All right. Talk to you later. Bye.

We’d love to hear from you! As always, feel free to email Paul@homeandranchteam.com.