Security Halt!
Welcome to Security Halt! Podcast, the show dedicated to Veterans, Active Duty Service Members, and First Responders. Hosted by retired Green Beret Deny Caballero, this podcast dives deep into the stories of resilience, triumph, and the unique challenges faced by those who serve.
Through powerful interviews and candid discussions, Security Halt! Podcast highlights vital resources, celebrates success stories, and offers actionable tools to navigate mental health, career transitions, and personal growth.
Join us as we stand shoulder-to-shoulder, proving that even after the mission changes, the call to serve and thrive never ends.
Security Halt!
Food as Medicine: How Scott Campbell is Transforming Health Through Nutrition
In this inspiring and eye-opening episode of Security Halt!, host Deny Caballero sits down with Scott Campbell, a visionary entrepreneur who turned his personal health struggles into a mission to change the food industry. Scott shares his powerful journey from overcoming health challenges to founding Loving My Tummy Foods, a company dedicated to providing clean, high-quality, and healing-focused food solutions.
This episode dives into:
✔️ The growing demand for healthier food options & the rising chronic health crisis in America
✔️ How food can be a tool for healing, recovery, and improved mental health
✔️ The entrepreneurial challenges of launching a food brand & disrupting dietary norms
✔️ Why community support and service are vital, especially for veterans and first responders
✔️ The intersection of health, business, and mission-driven impact
Scott’s story is a must-listen for anyone passionate about food, health, and making a difference. Whether you’re an entrepreneur, veteran, or advocate for wellness, this conversation will leave you inspired and motivated.
🎧 Listen now on Spotify, Apple Podcasts, and YouTube! Don’t forget to follow, like, share, and subscribe to stay updated on veteran entrepreneurship, food healing, and innovative health solutions.
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Chapters
00:00 Introduction and Personal Journey
06:04 Entrepreneurial Challenges in the Food Industry
12:12 Community Support and Networking
17:53 Health Issues and Market Demand
26:03 The Power of Service and Community Connection
28:25 Challenging Dietary Norms
29:30 Transformative Power of Recovery Programs
30:30 Healing Through Food
31:55 Innovative Food Solutions
34:45 Quality and Transparency in Food Production
37:42 Entrepreneurial Journey and Community Impact
43:41 Words of Wisdom for Aspiring Entrepreneurs
49:47 Honoring Veterans and Community Service
Instagram: @securityhalt
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LinkedIn: Scott Campbell
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Instagram: scottcampbell575
https://www.instagram.com/scottcampbell575/
X: @GoodPudHS
Website: goodpdhs.com
Venmo: @limtf
Produced by Security Halt Media
Security Odd Podcast. Let's go the only podcast that's purpose-built from the ground up to support you Not just you, but the wider audience, everybody. Authentic, impactful and insightful conversations that serve a purpose to help you. And the quality has gone up. It's decent. It's hosted by me, Danny Caballero. It's decent, it's hosted by me, Denny Caballero. You can scream, you can cry, but it won't help. It will happen. Time will continue to march.
Speaker 2:That's a fact. That's a fact.
Speaker 1:Scott Campbell welcome to Security Out Podcast man. Thank you for being here today with me.
Speaker 2:Man, I'm grateful to be here. Thanks for inviting me.
Speaker 1:Absolutely One thing that I always advocate for our veterans, first responders or anybody that's traveling through life and they find themselves going through a pivot, finding themselves in an intersection of change and wanting to follow their dreams. Consider entrepreneurship, consider being a business owner. And when you reached out, I was like dude, it's a no brainer, somebody that's in this space, somebody that's been doing this, and you have a purpose and a mission behind it. So today, scott, I want you to take us through from concept to where you're at today about your business. Tell us what you got going on.
Speaker 2:Wow, cool. So my father, my grandfather, died at 51, my dad at 41, and my brother no, let me start over. Grandfather at 51, dad at 45, brother at 41 from heart attacks. Oh wow, I buried my brother. I was 37. And I knew I wasn't going to live to 45.
Speaker 2:And I lived like I wasn't going to live to 45. To 45 and I lived like I wasn't going to live to 45. And um, in uh, 2012, I was walking around with angina, angina and didn't know it. It went to the doctor. I'd been over in Japan, working in the winter time and smoking, and um thought that I had bronchitis. And it wasn't bronchitis. It was turned out that it was my arteries were all clogged up. So you know, the doctor took me and we did an angiogram. That doctor came in and said yeah, nothing I can do for you. You got to wait on the surgeon. Surgeon came in and said we got you on the books for a triple bypass. At 1030 in the morning, surgeon came in and said we got you on the books for a triple bypass at 1030 in the morning.
Speaker 2:I was like, oh my God, I got to get out of here. I got it, I got to write a will, I got things to do, I'll be back in the morning. It's like, no, no, no, you just relax, you're a walking time bot and you're not going anywhere. So after that was done, I started looking at my diet a little better, but not as much as I needed to, right, but it's kind of hard to take that seriously when you're not taking much of anything seriously. And then in 2017, I was diagnosed with thyroid nodules and at that point, the naturopath that I was seeing well, let me step back from that a little bit I went to the doctor. They found nodules on my thyroid, but I'd gone to the doctor because I was eating like 900 calories a day, clean, and I was still gaining weight and I couldn't what's going on and I had a pain from right underneath my jaw down to my shoulder blade or collarbone down my neck, and you know that PA told me that the app I was counting calories was wrong. The only way you can gain weight is to eat 3,000 calories per pound. You needed to change your diet and let's get you in to see a ultrasound and that kind of ticked me off because she didn't listen to anything that I told her what I was doing and a buddy of mine connected me with a naturopath and I went to see her and she did some more tests and my thyroid was off the Richter scale and low on other ends and I had other issues. I was full of heavy metals and so she put me on a natural gut restructure, get rid of the heavy metals, and I started eating anti-inflammatory, gave me a list of what I could eat, what I shouldn't eat.
Speaker 2:And I'll tell you, denny, in that first month of sticking to that anti-inflammatory plan, I hadn't sat in a squat in 20, 25 years. Motocross, racing, work, sports life, all of that, I figured my knees were shot. The first two weeks I was sitting in a squat and the only thing I'd done was change my diet. So that got me thinking. And you know, at that point also, the candy, the cake and the cookies, they had to leave the house. So I'm sitting here one night craving chocolate and the only thing that I could come up with was some cocoa powder I had in the pantry. And I'm looking throughout the kitchen what can I mix this with? And the only thing I could come up with was some leftover sweet potato and a Vitamix, and it made this killer pudding. So friends had come over and I'd feed it to them. Dude, you got to check this out and they're like man, this is good. It's the ones that were diabetic. No blood sugar spikes, what the heck.
Speaker 2:And I started doing a little research and my neighbor she's got food allergies out the wazoo. It can't eat hardly anything and vegan. And she tried it no allergic reactions. It's like, wow, that's crazy. And people started telling me you've got to, you've got to sell this stuff. So it started out making pies and I couldn't get the pie shells right. You know, I had a great crust, but one or two pie shells were great, three or four or more, they just the ones in the middle. They were gooey and the ones on the outside were burning. And I tried to find somebody that would co-pack pie shells for me. And then the pandemic was on full bore at that point.
Speaker 2:So this like into 2019, going into middle of um 2020, and in september I formed a company and I started, uh, loving my tummy foods and that that name came from. I was thinking one night, every time I eat something, it's like putting a lemon in my tummy and it just kind of stuck with me. And the next thing I started was, you know, just selling it as pudding.
Speaker 1:And by St Patrick's Day of 2022, farmers markets opened up again and I had that's where I first introduced it to the public and it was a hit yeah and I've been at it ever since dude, I gotta imagine there's a lot of like it can't be an easy thing to bring in a new food item into the market. I gotta imagine there's a lot of loopholes and things you are, things you got to jump into, because I know a friend of mine, he was trying to get in the uh, freeze-drying camping foods and that that was like jumping, it was a nightmare for him. What kind of like impediments and like roadblocks you run into with that?
Speaker 2:well, you know, in my ignorance I thought oh, all I gotta do is put a cookie in a package and take it to the store and they're gonna sell it for me. I mean, it was pretty close.
Speaker 1:It's not that easy, scott, I know.
Speaker 2:That sounds crazy but a little naive, right, but it was the truth. You know, I kind of did and I soon found out. Oh no, I mean I had to get the Oregon Department of Agriculture apply to them. There were food labeling requirements. There was testing that had to be done. There were, you know, from an outside lab. There was all kinds of hoops to jump through just to get to where I could put it in a package to put it out for sale.
Speaker 2:There's barcodes. You know I don't need a barcode to be at the farmer's market but I had to get a barcode to get it in a market of choice. So you know, and that can be an expensive process, excuse me and you got to register that thing so that all the and the barcode's nationwide right, so every store knows the barcode goes to this product. There's licensing and you know I got a license every year to work in a community kitchen. I live on a property that's on a well and a septic.
Speaker 2:I looked into being able to make it out of my kitchen and by the time I looked at what it was going to cost just to get the inspections in order to feed that to the county, to get their approval to do their own inspection. I was looking at like 10 or 15 grand and it was going to change the zoning because now I'm making product and it just well, I can't do that. I mean I'm rental number one and two. It's just too impractical. So I had to find a kitchen and start making it out of there. So I mean, yeah, you don't know what you're getting into until you get into it, but you know what, if you want this bad enough, you'll figure it out.
Speaker 1:Yeah, and that's the truth with any dream, right, like, if you really want to make it, if you really want to do something, you're going to have to get down there and do the research and try to find some, some experienced individuals and some allies that can help you bring that, that dream into fruition. And then you, in this journey, how hard was it to find somebody that was also in the food space and willing to help you out food space and willing to help you out.
Speaker 2:Well, that's a twofold question Finding people in the food space here in Portland, oregon, dude this is foodie heaven, right, I mean it is and it wasn't intended. Good food wasn't intended to be vegan. It's just that. It is right. It's just that it is Right.
Speaker 2:Yeah, and and I I'm going to piss some people off and not when I say this but you know, this thing about veganism is great. It's a great. I mean I I fished since I before I could probably walk, and I got my hunter safety certificate when I was 13 years old and I've been a hunter and fisherman all of my life and I don't think anybody that's a true hunter and fisherman is a bigger conservationist right and animal vet advocate, because the better we take care of the environment and nature, the better quality of the meat that we're harvesting or the fish that we're harvesting for our own freezers is. So I totally get that we need to be kind to animals, but I think there's a misconception that people have that vegan food is healthy food and the majority of it isn't Right, and so what my point is is that this wasn't a vegan product to start with. It just happens to be plant based. It's the way it worked out.
Speaker 2:So, that said, this is a plant based market from heaven in Portland Oregon, and so it's just worked out for me there, and everybody at the farmers markets just wants to help each other out. We're a community. It doesn't matter what market you go to oh, you need to talk to this person or you need to talk to these people, or you need to talk to this organization, and they started helping me just in conversation. Find the right people and get to the right places. Oregon Entrepreneurs Network is a phenomenal organization for entrepreneurs trying to start and scale their businesses. I was in an OAN event this morning. It was great.
Speaker 2:A reverse pitch event, where businesses come and pitch to us what their services are and what they can provide help to us as, and it was great.
Speaker 1:After the episode I'll make sure I get those links from you, because I'll add that to the episode description. That way, anybody listening. If you live in oregon, that's a.
Speaker 2:It's a great potential resource for you absolutely, yeah, absolutely, be happy to give you that, um, but but on the, on the, you know people wanting to help. There's all kinds of people wanting to help. There's all kinds of people wanting to help. The hard part that I'm finding is getting people with the money to help you scale. I mean, they're careful, right, they're careful with it. They want to make sure that they're not wasting it and, quite frankly, good food is a first timer food. It's not a nutritional supplement. It's not some kind of a meal replacement. This is a culinary quality dessert for people like me with dietary restrictions. It's spawned out of the frustration of the crap that's on the shelves in the grocery store that says it's healthy, but it's not healthy. It's full of oils, it's full of palm oils, it's full of hidden carbohydrates. You know there's 56 different forms of sugar that they can put in our food.
Speaker 1:Yeah, I mean I, we've all been victims of that, but I found myself the same thing. Everybody wants that, that sweet treat at the end of the day. I'm not going to say the exact name of this company because I don't want them to come after me, but there's a very well-known cookie that is marketed as a healthy, high-protein treat after the gym or after your meal, and you get two cookies in that package, or of the two or one, but anyway they're pretty big cookies and you think to yourself oh, one cookies, one serving. No, my friend, that's like four servings. And when you read the label and see what else they cram into it, it is not a healthy alternative, it's not a health food, and we've, we've, uh, we've gotten to this idea that if it's marketed by a fitness brand, if it's marketed by a brand that builds himself as being for people that are going to the gym are involved in fitness, it's great for you. Look, right now, this very moment, I am guzzling down a C4 energy drink. That's not a promotion.
Speaker 2:I'm just really really tired.
Speaker 1:I have a newborn baby and I am exhausted. But I'm saying we have to be smarter about what we put and, I think, what you're bringing to the market. Like you said, you said it perfectly we're not trying to replace a meal. We're not trying to replace, we're gonna. We're trying to give you something that's an option for when you want to indulge, when you want that reward, that sweet dessert. That is something that is better than going into, you know, uh, insulin shock and eating a giant hershey's double chunk cookie. Uh, it's, it's definitely something that's needed, but they're like you. Just you were talking about how do we scale it, how do we grow this business?
Speaker 2:yeah, yeah, and we'll get. We'll. We'll get into the response to good put I'm expecting here in a little bit. But, um, the the help in oregon is phenomenal. I don't know what it's like in other states. Um, it's a huge community of people that want to help each other. The community kitchens are fantastic.
Speaker 2:There's, you know, distribution's difficult. Yeah, you know I could get in a market of choice stores down south of me there's three in Eugene, one in Bend, one in Ashland but I have to do my own distributing because it's a frozen product and so that's been a difficult challenge, especially in the wintertime and we're supposed to get pounded with snow this weekend possibly. Market of choice does their own distribution of shelf stable. So if it was shelf stable then I wouldn't have to worry about it. I'd take it to the Belmont store and they would just take it to all of their stores. But since it's frozen, I got to do my own distribution and that's, you know, being a one man show and all of this. I mean I create the labels, I send them to Vistan to create the cups. I've created the website. I keep up with the website as best I can, the calendar on it, the sales that are on it getting those shipped.
Speaker 2:I was in the kitchen 12 hours yesterday. I was in the kitchen several hours the night before making pie filling pudding At the OAN thing this morning. I ran down to Corvallis Tuesday morning and dropped off an order, came back up here, picked up Allulose at the out by the airport, came back up for here. You know, I mean just finding time to get all of this in, as a one band show is a or a one man band is getting challenging as the demand for it daily increases. It's crazy. I just got another order for six cases at the Belmont store this morning while I was at the OEN thing. I got to figure out how to get over there between this afternoon and tomorrow and I'm working part time. I was working full time up until March. Oh, wow.
Speaker 2:So, yeah, it's been bootstrapped 100% out of pocket.
Speaker 1:Yeah, I feel that. I feel that in my core. Yeah you know, and there's times when it's just gotten like tight.
Speaker 2:Yeah, I mean, how am I gonna pay the rent? And? Um, anybody out there want to contribute to my venmo account?
Speaker 1:please well like that in the episode description as well yeah it's a it's a hard thing building something from scratch. When you are, you're it. You're shipping your sales, your customer service, your production. You're putting on every hat, yeah and and people don't understand. When they reach out to you and I, I get this a lot too it's like we love what you're doing, we, we love what you and the team are doing. You, you guys, are great.
Speaker 2:It's like yeah, you look around you. It's like motherfucker, it's me and this is the greatest company. Some thank you so much for doing this and like yeah yeah, I am thank you, you're welcome.
Speaker 1:Tell your sales team, we really appreciate them exactly.
Speaker 2:Yeah, I'll tell my sales guy all about that I'm crushing it.
Speaker 1:It's like, hey, it's got, yeah, exactly, exactly.
Speaker 1:And the thing is like you have to hustle, you have to work extra hard because you have to build that fan base. You have to build that customer base. And I tell people like, look in in the moment, while you're there, you have to build that fan base. You have to build that customer base. And I tell people like, look in the moment, while you're there, you have to understand that there's a power. In knowing that there's, you scream at your lowest lows in the moments where you're like, fuck, I wish somebody could come in and do this tonight, because I cannot stay up till 4 am and then do a project and then turn in the what I have to turn in at 5 am and continue going all day long. You wish somebody would step in with that superhero freaking cape on like I'll take care of these orders, scott. But at the end of the day, there is a beauty in knowing that you can do this and you're doing it. The cavalry is not coming right now. There is no backup team coming in, but what you're doing is you're building the framework to be able to like you're making the sales, you're making the product, you're going to get to the point where you can hire the right teammate. That's the thing. You have the passion. You have a product that people want and is needed. That's the thing that we haven't even talked about yet.
Speaker 1:When we look at the state of our American public and the health issues that we're facing, there is a demand for this product. There is a need for this product not just for individuals in their 40s, 50s and 60s or 30s. No, our young kids, now more than ever. The amount of children that are living and growing up with dietary restrictions is going through the roof. It's crazy how many kids want to eat stale bread for their birthday cake. Or they want to eat the garbage options for sugar-free. No, it stinks, absolutely stinks, to not be able to have those sweets in your little one. But you have something that you can provide them right now that product that you're working and what you're creating, what you're bringing out there, will bring the right team. It's just not giving up having the ability to take a knee when you need to reach out for support from your friends. But know that, like scott, you, you're on to something like it's. It's going to spark fire. You just just have to hold on. Hold on for the teammates you can hire and they're coming.
Speaker 1:Great description of all of that, Danny. Yeah.
Speaker 2:They're coming. You know this has always been about. You know I'm helping people, the money will come.
Speaker 1:Yeah.
Speaker 2:And you know just a little background on me. You know my dad died when I was eight years old and that was devastating to the family and all right, here we go. God. At 11 years old I turned to alcohol, and by 12, I turned to drugs.
Speaker 1:And.
Speaker 2:I've spent my life struggling with drugs and alcohol, ever since and when I got. I got clean in 2004, and I got sober in 2013. And when I finally understood that if I don't take care of this and if I don't do what I need to do to take care of this, and and thank God for the founders of the 12 step program that that have given me a life yeah Right, They've given me a life and I have an opportunity to either do something with it or not.
Speaker 2:And I learned through this program that helping other people is more important than constantly thinking about me. You know, when I'm always thinking about me, I don't have time to think about somebody else. You know, and we live in a world that's full of you know, me first, me first, me first. And when God dropped this pudding into my hands and I started seeing what it was doing for people, I knew what I had to do. You know, and if I can't find food that is edible, if I can't find food that is edible, much less healthy, then there's a ton of people out there who have the same problem. So let's do something with it.
Speaker 2:And that's when I decided in September you know what? Screw it. What have I got to lose? Let's start a company and let's make this for the masses. And I've been at it ever since. And you know, talking about the food issues that we have out there and the chronic disease, I saw some of the confirmation hearings yesterday with RFK Jr and he made an astonishing statement to me Well, not so astonishing with the research that I've done, but he said that 60% of Americans have chronic disease.
Speaker 1:Yeah.
Speaker 2:That's an astounding number of people, right, yeah, and just to hear that it's like, yeah, well, yeah, that's a lot. But when you're in the markets all year long and you've got these people standing in front of you every single weekend, you see it. You see the people with the diabetes, with the digestive diseases, with the autism, with little kids that have food allergies and they can't eat hardly anything, have food allergies and they can't eat hardly anything, and they're they're born freaking lactose intolerant and gluten intolerant and diabetic and and digestive disorders and swallowing issues, and it just goes on and on and on. I I'm blown away at the sickness that we have. I mean, I have my own, I got thyroid disease and heart disease. You know it's crazy the number of people out there and it's growing every day.
Speaker 2:Last year I did a pop-up and pitch as a product pitch at Oregon Entrepreneurs Network and I did a little research before that and I just gone out to Google and you can do the same. Anybody can do this. Go out there and Google how many people are diagnosed with diabetes? How many people are diagnosed with digestive diseases? How many people are diagnosed with food allergies? Last year in May that sum total was over 240 million Americans.
Speaker 1:Yeah.
Speaker 2:There's only 350 million or so of us.
Speaker 2:Well, there's your 60 percent, right yeah so his numbers are not bs, they're for real.
Speaker 2:And um, whatever I can do to provide a dessert that's healthy, virtually harmless and tastes freaking phenomenal, I'm going to do it and I've been on a mission to do it and I don't care if I got to eat bread and water to keep the bills paid and the company open until it comes along and those doors open up.
Speaker 2:I've done some tastings at Legacy Hospital the last couple of weeks and they love it. This morning I talked to a representative of OHSU who's going to try to get me connected with somebody at Doernbecher Children's Hospital. One of my biggest goals this year is to get it into the children's hospitals in the area. When I've got a mom standing at my booth who's desperate to find something that her infant in the stroller in front of me can eat, that he will eat, and we're handing him spoonfuls of good food and he's just sucking it down and he's screaming at the cups and the spoon in her hand and pointing at it, wanting more. And I look up at her and she's got tears rolling down her cheeks yeah, it's a powerful thing, man.
Speaker 1:It's always tell people like being of service isn't just something that is for our first responders, military and veterans, like all of us in this human experience, like we have to be able to connect to that power of being able to help one another.
Speaker 2:How can I?
Speaker 1:help you on your journey. How can I be of service to you? That's a powerful thing to understand, living in the frame of only worried about the things that you're experiencing is incredibly horrible.
Speaker 1:It's something that, when you pull the lens back, I feel bad for people that live in that space of like me, me, me, me, me. How can I make life all about me, make things better for me, like, yes, as kids, as young men, as young women? Yeah, that's part of life, but at some point you grow up and you realize that the things that matter are being able to help each other, being able to provide for your family, take care of your loved ones, but being able to go back into your community and help your community, the people that are your neighbors, the people that are living next to you, and the wider world around you. Yeah, you don't have to do it through a podcast. You don't have to do it through a YouTube channel. Maybe it's not through creating your own food product, but you have to figure out a way to connect with human beings like connections are vital aspects of our lived experience and to live in this remote and this internet realm and being sucked into that where it's just living on your cell phones like dude. Get outside of that. You have to walk outside and figure out how you can help one person and, scott, you're a testament to that, what you're doing and that story you just were were so willing to share with us that, even though that's just one story, there's probably likely thousands of them out there, of people that find your product in a shelf and they're like, wow, I can give this to my kid, like he can actually have a treat on his birthday.
Speaker 1:Because, like you said earlier, like the reality is, now more than ever, our american public is very sick like that. It's not a normal thing to have these food um intolerances. It's not a normal thing, but we now are, have lulled ourselves to just accept it. It's like no, no, like this should not be the norm. We should not be eating 24 7 at mcdonald's. That's that's just like I to to be. To be advocating for this seems crazy, but that's where we're at. If you get 90 of your meals from a fast food restaurant, I'm sorry but you're wrong. I'm sorry, but you should do better for yourself. You you're not going to live long. You're not going to be here with us long if that's where you're getting the vast majority of your food.
Speaker 2:Yeah, nope, no, you know, and and part of why I shared this, my a little bit about my, you know, addiction issues and alcoholism issues is that you know. I know there's people out there that are going to watch this, that are in the same boat, and I want them to know that you can change it. You can, and the 12-step program, the original one, it works, man.
Speaker 1:It does man. I've seen it change lives.
Speaker 2:If you've had enough of that. You can change it, and I'll kind of leave it at that. But the life that I have today is far beyond anything I ever dreamed of, and even though it's hard at times, it's worth every minute of it. And you're right, I've never felt anything like that little story. And there's hundreds of them that I could tell you we don't have time for that that are at the markets all the time. You know? Ice cream what do you mean? Ice cream? I've never eaten ice cream. I'm lactose intolerant, or or or. I found out I'm lactose intolerant and I can't eat it anymore. Well, here, let's change that.
Speaker 2:Let's fix that problem. I've had people you know come up and I had a guy come up and he was listening to me give the information to somebody at the booth and he and his girlfriend walked up and said you know, I've got digestive diseases. I'm looking at all your stuff. I think he had Crohn's and he said you know, I'll try a spoonful, but I need 24 hours before I can really, you know know, I said well, I won't be here tomorrow, I'll be here next week. And so he ate a spoonful Next week. He came back and he bought one of every flavor. He said I couldn't believe it, it actually sued my digestive tract. One of every flavor. I said I couldn't believe it, it actually sued my digestive tract, like whoa awesome.
Speaker 2:That was my first realization that you know. I told my naturopath I'd gone in to see her a few weeks later and I told her about the incident. She says, well, duh, it's food right, she's so awesome.
Speaker 1:I want to ask you about that. How cool has it been to be able to go back to that provider and be like hey, not only did you help me, not only did you help heal what I was going through, but look what I'm doing now. Those are real tools, yeah.
Speaker 2:Yeah, she gave me a review which is up there on the website. Dr Laurie she's been one of my biggest advocates from the beginning. She's the one that said you need to make a blueberry. I started making blueberry osseate. It's a hyper antioxidant. You get the benefit of blueberry and the benefit of acai berry and um and and and you know. I don't know if you know, maybe you know, but sweet potato is a natural, natural insulin regulator and blood sugar reducer. Yeah, so it does it naturally. Cocoa does the same thing. Does it naturally, coco does the same thing.
Speaker 2:Allulose there's tons of research out there on allulose now that shows it's an insulin regulator also. It's a gut biome contributor also and they're finding that there are some potential positive cancer prevention benefits to it as well. I mean it's got all kinds of health benefits as well as the fact that it doesn't pop your blood sugar. It doesn't have any aftertaste. It's 70% the sweetness of sugar.
Speaker 2:It looks, tastes and bakes just like sugar and I actually stumbled on it looking for a sugar-free plant-based caramel sauce and this guy was using a stuffed allulose because it browns like sugar. Well, it's because it's a sugar and it's a plant-derived sugar. They find it in jackfruit, figs and raisins mainly, and it does Using coconut oil and coconut cream. It makes awesome caramel sauce and it doesn't have that coconutty flavor. I guess when you cook that caramel up it kind of removes the coconut flavor from the coconut oil and the coconut cream. But it's expensive. So make it in small batches when you try to make it in like 20, 20 liter batches if you get it just too cooked yeah, it's done, it's over with.
Speaker 2:So that's part of the r&d on the books. But, um, the the benefits of this have been I, I mean, I didn't know, I'm not a scientist. I've been working in in in semiconductor manufacturing, automation and solar most all of my career and yeah, no kidding way off, I mean the last 10 years. We're writing service manuals for xerox in their business machines. So so this was I'm not, I'm just a not, I'm just a guy. Right, I'm just a guy. Yeah, and and and you know, I I found something that I love and enjoy doing and have never gotten more satisfaction out of something that I do and it's helping people. It's crazy.
Speaker 1:How could?
Speaker 2:you ask for more, right? Yeah, um and and uh. Now I'm making pies with humble pie company over in tiger. Oh, wow, yeah, they're. They're taking their gluten-free pie crust and wrapping it around the pudding and, uh, making a, uh, no added sugar, gluten-free hand pie.
Speaker 1:Man, so they were able to figure out the pie conundrum.
Speaker 2:The pie crust conundrum. Oh my God, when you take gluten out of a pie crust, the expansion, there's no elasticity in it anymore. Right yeah, they had to figure out the other and it's taken a while for them to figure it out. But they finally figured it out and I'll pick up pies for tomorrow's market at Oregon City Farmer's Market, saturday 10 to 2,. We'll be there and I'll be introducing the gluten-free pies for the first time.
Speaker 1:That's nuts man. It's funny All six ways. Having to like have research and development, and of course, that department's also headed by you well, the the pie crust, I'm, I'm an, I'm the quality inspector.
Speaker 2:Yeah, right. So I mean they had a pie crust and it just didn't meet quality and I had planned to take them two weeks ago and and I'm, and I'm not gonna buy this a the second time, I'm not going to give it to customers because they're not, they're not going to do it, it doesn't pass my quality standards, so I'm not going to put it out there on the market. And that's transparency and quality and flavor. Right, those are. Those are the three main points to what I'm trying to do here in being something different. You know I'm a first. Basically, the Oregon Department of Agriculture safety inspector that certifies us in the community kitchen got right in my face, signed a paperwork and said you realize you're the only one doing anything like this.
Speaker 2:I was like, oh really, you know? Nonchalantly he says no really, I've been on your website. No one is doing anything like this.
Speaker 1:It's like wow, that's either a really cool thing or it could be a detriment, right, yeah, you can't be scared of that though, like that's being being the first, like you're gonna paved the way for others and and it will happen there will be copycats, but you're still the first. You're still the first numero uno in this one yeah yeah, definitely are you developing or thinking of bringing any other items out and like yeah?
Speaker 2:yeah, so I'm working on, uh, uh, an instant pudding and crunchy snacks. Um, I figured out that that I can, through a process, powder it. Powder the pudding, not change any of the formulation whatsoever, but turn it into a powder and in like a. We've, as test, we bought some of those reusable baby food pouches. They've got a spout top and a ziploc in. Put the pudding in, pour the water in, reseal it, squeeze it to mix it, pull the spout cap off and squirt it in your mouth instant pudding you retain 98 percent of the nutrition in it.
Speaker 2:It's got a-year shelf life for a typical product like that and it's shelf stable and it's weightless. Moms can carry it in their day bags. You know hunting, backpacking, fishing, hiking, camping, whatever in that respect. And then what about disaster relief? You know all these people that if I could have just gotten it done and out on the market for north carolina and the hurricane that just came through there, the fires that are going on down there in in california, and all these people that they don't have electricity, they don't gas, they got no way to cook. Fema's out there or you know Red Cross or whoever trying to help feed these people in whatever place they've got to do it in.
Speaker 2:And this is hypoallergenic. Anyone can eat it. Open it up, pour the water into the line, seal it, squeeze it to mix it, pull the spout cap off and squirt it in your mouth. You don't have to worry about diabetics and what they can and can't eat. There's no added sugar to it. People with Crohn's and IBS and celiac and gluten issues not a problem. Dairy issues not a problem. Egg issues this stuff is dairy eggs, soy nut oil, gum, chemical corn, pea, gluten-free and no added sugar.
Speaker 2:It's food yeah and it's, and it's safe for virtually anyone to eat that it's not allergic to sweet potatoes or chocolate. And I can't imagine being sweet potatoes or chocolate, but there's't imagine being potatoes and chocolate but there's right now somebody listening is like damn it yeah but I do have three non-chocolate flavors sweet potato pie, lemon meringue and blueberry assay for those that can't eat chocolate nice you know, and there's a big misconception about chocolate.
Speaker 2:oh, I can't eat chocolate. Um, it doesn't have dairy in it like milk chocolate does, and it doesn't have dairy in it like milk chocolate does. And it doesn't have sugar in it like most all chocolate does. And so when it's unsweetened, pure cocoa powder, it's a phenomenal antioxidant, it's a phenomenal blood sugar regulator, it's a great food health benefit. So basically, it's 98% chocolate, because there's eight grams of sugar per serving and that comes from the sweet potato. Yeah Right. So when people are looking at percentage of chocolate, a lot of people are thinking it's milk to chocolate ratio. No, it's sugar to chocolate. So 70% Coke chocolate bar is 30% sugar, 70% cocoa, so this is like 98%.
Speaker 2:Yeah 92%, sorry yeah.
Speaker 1:Yeah.
Speaker 2:So it's just healthy, healthy Good stuff. All the fruit powders are organic, freeze-dried um pure fruit powder. The? I use arrowroot, organic arrowroot powder to thicken up the non-chocolates um the I use organic sweet potato puree. I get that from stableshine on farms down in corvallis. I get the cocoa from cacao berry. They're a sw Swiss company that's been around since 1842. And just a side note, the price of that chocolate just went up $6.60 a kilo this last week. Yeah, but I won't compromise on the flavor profile. It's just phenomenal.
Speaker 1:Allulose has come down a couple of dollars a kilogram bag.
Speaker 2:I get that from icon foods in portland and um. My alcohol-free vanilla comes from singing dog vanilla down in eugene oregon.
Speaker 1:And what else do we got in there yeah, for the most part, you're getting everything and everything's American right here.
Speaker 2:Well, everything but the cocoa, right, yeah you know I've done my best to try to create what sustainability I can with Portland's or the Pacific Northwest ingredient makers. Northwest Wild Foods comes. They're the ones that make the fruit powders. The lemon juice is organic freeze-dried lemon juice and I get it out of california from um micro ingredients and nobody's paying me to give you these names and the people I get it from. I'm just, uh, super grateful to be working with these folks and to get the ingredients that I get from them because, it's phenomenal.
Speaker 1:They're phenomenal food ingredients. The United States and get tons of flavor profiles from scrupulous, scrupulous countries, places where you shouldn't be getting your food products or ingredients, and they make it really cheap and affordable and, uh, it's often not. Uh, more often than not, it's just junk. It's horrible stuff. That is giving you those flavor profiles and uh, yeah, people do it. They cut costs to pass off the you know cost to pass off a little bit of savings, before they jack the prices up for you, the consumer at home, which is horrible.
Speaker 2:Exactly, and we're not going to do that. I'm not going to do that.
Speaker 1:Before I let you go, what are some words of advice or wisdom that you can give anybody out there that's wanting to venture into the entrepreneurial space and create something from scratch?
Speaker 2:well, first off, if you have something I don't care what it is a video game, a piece of machinery, uh, improvement to prior art, um, a food or beverage, whatever it is that you know is gonna benefit somebody else don't listen to anyone else okay, if this is something you want to do, then do it. You got one shot at this man, this life. You got one shot at it, and if you don't take it, nobody's going to Right and nobody's going to be able to do this for you. I can't eat for you, I can't breathe for you, I can't sleep for you. You have to do this. So, if it's something you truly believe in, take a shot. What have you got to lose? Nothing, but some time and eventually, once you figure out that it was the right move, it's going to change your life and you're going to be able to help other people. You're going to be able to help other people. You're going to be able to employ people, you're going to make sustainability in your community and your life is going to improve dramatically from all of those points. But it's going to take a lot of sacrifice. You know you got you gotta. You gotta want this pretty bad. And when it gets hard.
Speaker 2:And you know, yesterday I'm in the kitchen, it's. I didn't get to bed till like 1130 after being in the kitchen the night before and I'm pumping out and I'm stamp litting cups. Man, I got two more batches to make. I got to be at the OEM thing at eight. I got to get up at 430. Maybe I'll just make this. Finish this batch. I'm like, no, I got more batches to make. I can't, can't stop. You just got to dig a little deeper and and work a little harder. And you know, trying to find customers is marketing.
Speaker 2:I don't know jack about social media. Nah, I mean, I've everything I've. Honestly, I hadn't logged into my facebook account that I'd had since 2007, for like five years, four or five years, and I didn't know that you can't create an e-commerce account in Facebook or Instagram unless you've got a personal account right, and I had the Instagram thing. But so I log into my Facebook account and maybe I changed the password and I can't get in. I can't get in. I finally pinged Meta and they said well, it's been closed for lack of activity, so I had to create a new facebook account. But that. But the point being is that I mean social media.
Speaker 2:For me it's just been on a personal level, just a waste of time. You know I'll I'll burn three hours listening to other people and reading their stuff and and look at my watch, oh my god. God, it's been three hours. So I just got out of it. Well, now it's another story, and now I'm having to. I've had to learn. Whatever crappy posts I've got out, there has been, you know, trial and error and learning from other people.
Speaker 2:So don't give up, don't give up. Don't give up. Don't give up. Don't give up. Don't listen to what other people say you should or shouldn't do. Listen to your gut, listen to your heart, stop listening to your head and just believe that what you're doing is the right thing for you and that what you're doing is to help other people. And if you know, I started. I'll say this I started a solar company in 2015, 2014. And you know I went over the Philippines. We designed a new thermal solar collector and drivetrain. I was getting 60 percent more heat out of it than prior art was getting.
Speaker 2:Came back here, knew I was going to be up and running and have a project by March of 2016. And it just wasn't happening. And it just wasn't happening and but you can't stop Right and so maybe this thing didn't work. That I tried before. Well, if you're an entrepreneurial, you know heart. You're going to keep finding something else and trying something else. So don't give up, man, just stick it and stick with it. Talk to people, reach out to your community, reach out to your Oregon Entrepreneurs Network and find out, go to these things that you know they're free. This morning was free. Go check it out. Connect with people, networking, networking, networking, chamber of commerce, wherever there are opportunities for you to um. But my family has been in every war since god I don't know french and indian war. They came over here in the late 1600s. My eighth generation, uh, grandfather hume, came over here in 1721. He and his apprentice, george Washington, at 17, were the first to survey Fredericksburg, virginia.
Speaker 1:Wow.
Speaker 2:Yeah, pretty crazy, huh. And so you know, even though I'm not a veteran, I've got family that's fought in every war, from the French and Indian War through the Vietnam War, and I love my country. I've lived and worked in 16 countries developing countries, socialist countries, communist countries.
Speaker 2:This is the greatest country on the planet and it's got some of the most magnificent people on the planet, and our veterans are at the top of that list. You guys have given me the ability to do what I do every day, and from the bottom of my heart, thank you. Oh, you got it worth it.
Speaker 1:American people deserve the best service members and the best we can provide. You're worth it. That's the best thing that I've been able to learn how to how to give that back, and that because we appreciate you guys. Um. So yeah, american people are are worth it and they deserve um great people that are willing to serve and and, uh, it's been an absolute pleasure having you on the show, brother, uh, and I cannot thank you enough for sharing your journey and being vulnerable enough to show us that, yeah, it can be difficult, it can be hard, but it can also be incredibly rewarding.
Speaker 1:So, scott Campbell. Again, what's the name of your company? Love in my tummy foods and what's the number one product that you have right now Thin Mint Cookie.
Speaker 2:Nice, yeah, thin Mint Cookie, it's like dude. Are you here in oregon where?
Speaker 1:are you? No, no, I'm uh currently in alabama, wife. Uh, we, me and the wife, are doing a short stint here before we move back down to florida oh, shoot, well, we'll have to get you some, you know, check it out, absolutely, yeah, yeah, yeah, yeah.
Speaker 2:You'll be shocked. I mean I've an 80% retention rate. People walk up to the booth and I've got data to show. Never eaten it before, don't know anything about me. What the hell are you selling? And I tell them what it is and they try it and 80% of people buy it.
Speaker 1:Yeah.
Speaker 2:Whether they got dietary restrictions or not, because it's you know, it's flavor, flavor, flavor, flavor, flavor. The reason most people don't eat what they should is because what they should taste like shit yeah, it's true, it's true.
Speaker 1:But like one thing I did realize that when you clean up your diet and you do finally get rid of artificial flavors and you it takes I'm not saying that you're going to be able to realize the true taste of sweetness of a natural fruit overnight, but you will. The subtle taste of great, delicious natural foods comes back once you walk away from all the fucking bullshit that's out there. Clean your diet, people. Get some good food. Get some good food back in your diet and for god's sake, stop going to mcdonald's. I don't care if it's guilty pleasure. Do chick-fil-a, it's a not that much better. Or do five guys burgers, but mcdonald's like it's just absolutely cardboard. That's my pet, pet peeve. I'm sticking to that. Scott Campbell, thank you for being here today, and to all you tuning in please leave us a positive review.
Speaker 1:Head on over to Spotify or Apple Podcast. Give us a five-star review and let us know that you appreciate this, because we appreciate you. Thank you all for tuning in and we'll see you all next time. Until then, take care. Thanks for tuning in and don't forget to like, follow, share, subscribe and review us on your favorite podcast platform. If you want to support us, head on over to buymeacoffeecom, forward slash SecHawk podcast and buy us a coffee. Connect with us on Instagram X or TikTok and share your thoughts or questions about today's episode. You can also visit securityhawkcom for exclusive content, resources and updates. And remember we get through this together. If you're still listening, the episode's over. Yeah, there's no more Tune in tomorrow or next week.
