This episode is delicious.

In a delightful conversation, Joey B and Amy Fagan delve into the vibrant world of homemade jam, exploring her journey as a podcaster and the founder of Amy's Garden Jam.

As they navigate the intricacies of sustainability and the joys of gardening, she shares her passion for creating mouthwatering preserves that redefine traditional notions of jam.

With witty banter and clever anecdotes, they touch on the significance of local sourcing and the hands-on approach to food production that is both environmentally conscious and delicious.

This episode is a feast for the senses, inviting listeners to reconsider their relationship with food while celebrating the simple pleasures of life.

amysgardenjam.com

Yeah.

Welcome, everybody.

Happy Memorial Day.

Happy Monday.

We are on the east coast of the United States of America, hanging out, getting ready for the warmer weather and just kind of, you know, we're trying to enjoy the day.

But always keep in mind what the day is about.

It is Memorial Day after, after all.

So if you don't know what that means, definitely Google that.

Give back to the veterans and your family and those that have served in the.

Today we have a huge show.

Why is it huge?

Because it involves jam.

No, no, no, no, no.

Not the music.

Jamming jam.

We're talking jam with Amy Fagan.

It's gonna be wild.

Amy Fagan, of course, is one of the.

The upstart, basically one of almost like a founder.

We're gonna have to ask her what the deets are there, but almost like a founder of Neumo Spect Media.

If you haven't heard of new most spect media, go check it out.

We can give you a free 30 day hookup as well.

We're gonna figure out what the jam deal is.

She's a jammer, she's a podcaster, she's down to earth.

She's really cool and we're gonna see what the deal is.

So enough for me.

I have already said too much.

I'm bringing on the jammer.

We're gonna change the music forward too.

Amy, welcome to the show.

Thank you for joining me.

Thanks so much.

I'm thrilled to be here.

Happy Memorial Day.

You're a podcaster, you're a jammer, you are a dog rescuer.

I believe I have a rescue dog.

I love rescue dogs.

I love, Yes, I love the whole rescue thing.

I'm not like, it's not my, it's not my jam, but I do love my rescue.

Oh, it's not your jam.

Okay, okay, okay.

So we got a lot to touch on here.

Of course.

You're.

You're part of neumo specs media, numospectmedia.com for anyone that doesn't know, it's a video collaboration community.

Really good for networking, really good for green upstart content creation.

We have all kinds of content over there.

And you're one of the originals, correct?

Yes.

Has it been a total roller coaster or has it been smooth sailing?

It's been, it's been amazing, really.

I mean, I just, I, I was pretty new to podcasting.

I think I started my podcast last June, so.

So it's almost been a year and I met Bri and Trevor who had Pneumo Spect in May at podfest virtually.

So like a month later I started my podcast and then they started Pneumo spect in August.

Okay.

So.

And they do a daily show which I am working from home.

So I just turn it on and they talk to me while I'm working.

And so it's great.

I mean, it's just, you know, we keep adding people and it's good for me personally to keep the messages fresh.

Like I, I'm not like a read it once and I, it's stuck with me.

Like I, I need the constant like reminders and just to constantly be in the conversation of creating and learning new things.

Sure.

Yeah.

I, I, it's not that I forget I lose my, my momentum really easily.

You got a lot going on and, and it seems like your podcast is doing pretty good.

It's.

Can you, do you want to actually, do you want to just get into it and explain what the podcast is all about?

Sure.

My podcast is called Grounded in Main Podcast.

It is about sustainability.

It is an open conversation about how we show up for the world.

And I started it because I want to, I wanted to learn how to be more sustainable, like learn new ways to be sustainable.

And, and so I would just talk to people who are doing different things and I figured if I wanted to know, hopefully there are other people that would want to know.

And so I just record my conversations and it's been really amazing.

You're just taking conversations with some cool people and some, well, some knowledgeable people it into your own little, your own little nook, your own little podcast for sure.

I mean, I don't feel like a, I don't feel like an authority on the subject, but I do, I am very curious and I love to, I just love to learn people's stories, like where, you know, we all come from this place of like not knowing.

And then when you, when like the light goes off in your head and you're like, I really need to do this or you know, something like that, like that point is so interesting to me.

But also just learning, you know, different ways of being sustainable is just so, it's so cool because sustainability is such a big word.

It can mean a million different things.

And so just to break it down into like bite sized pieces so that people aren't like, there's no way I can do all that.

You don't have to do all that.

You can do something.

And here's.

Here are a Crap.

Ton of examples.

What can we do?

Like, when you say sustainable, are you talking about like sustainable food that we can kind of grow and micro produce on our own?

Absolutely.

I'm talking about all of it.

Like, I've talked to people who are foraging, growing their own gardens.

I've got someone coming on who's going to be talking about composting, but also like, um, I'm talking to someone later today who's doing like eco friendly fashion design.

Like interior design.

Yeah.

And you know, and food.

I'm.

I love food.

So I definitely want to talk about sustainable food situations.

But yeah, you know, I hear a lot about.

Well, I don't hear a lot about it, but I, I read a lot and I read a lot about like micro farms and like how you can just grow like beans in your basement with the right lights, with the hydroponic lights.

Getting back to the micro resources, like, you know, you got jam, you know, do you, do you, do you grow anything else?

Do you have a farm?

What are you doing up there?

Maine.

We live on an acre.

We, we have a garden.

We have a greenhouse that does.

They don't produce a lot because I'm not.

I don't have a super green thumb, but I always try.

And we have some chickens and we have a rescue dog and two cats and we just hang out.

I mean, the chickens are a big deal and we of course use the poo for fertilizer and we're trying to grow some fruit.

We've got some fruit trees and we planted some grapes last year.

And like I was telling you before, like, I just planted a bunch of raspberry bushes this morning.

Just like tiny roots.

So I'm hoping for, I'm hoping for a fall harvest.

That would be so cool, very peaceful.

To kind of get out there and just kind of be one with, with the land.

I would think it's pretty awesome.

I mean, and we're like five miles out of downtown, so it's, it's kind of farmy out here.

Okay.

It is very quiet.

I mean, aside from the rooster, the roosters are growing all day long.

We have a rooster.

Our neighbors have probably four or five.

So we've got roosters growing a lot.

You might hear Rudy, the windows are open.

We get one or two.

I'd like to record that as a sound effect.

For sure.

He's tiny and he sounds like a little old lady.

It's pretty funny.

Name?

The rooster.

Does he have a name?

Rudy the rooster.

The cock of the walk.

Good man or good Rooster, I should say.

That is wild.

I grew up in the suburbs from Boston, so I have no idea what one really looks like in person, but.

But is it true that they're as loud as they say they are?

Like, in the morning for sure?

Oh, God, yeah.

It started at quarter to 4 this morning.

God.

But that's.

I mean, I think that's because I took the dog out and I turned the light on, and so he was like, oh, it's morning, sure.

But it's fine.

I don't mind.

I love him.

He's pretty cool.

He's like.

He's like two and a half pounds, but he's very full of himself.

The cock of the wok.

Rudy the rooster.

All right, Amy, I got three things in front of me.

You were nice enough to mail these out to me just before we did this today.

You don't know these are jam jars or mason jars.

These are Amy's garden jam.

We have apple preservatives.

We have sundae in a jar, which sounds delicious.

It sounds like something I want to put on some ice cream.

I had it for breakfast this morning.

That's awesome.

And then, of course, blueberry, the official one that I think everyone loves.

Now.

I'm an idiot.

I've never had jam before.

I'm.

Well, not an idiot.

Maybe sheltered.

A sheltered idiot, let's put it that way.

So just walk me through this as someone that is jam curious.

Look.

Delicious.

I've been holding off even trying some.

I want to know, Amy, if you don't mind.

Now, I just open this, like so.

Correct.

Yeah.

Oh, I hope you have an opener or really strong thumbs.

Oh, God.

Oh, these are tight.

Yeah.

Hold on.

We got a fork.

Oh, can you use the back end?

So actually, that's one of the questions I wanted to ask, Amy.

Do I use a knife?

A spoon, fork?

Is there like, a spreader?

You can use whatever you want.

I use a knife.

I know Brie uses a spoon because she just eats the jam straight.

Okay.

But that apple one that you just opened up is pretty delicious.

It has nutmeg, so it kind of tastes like apple pie.

That smells delicious.

Yeah.

Those are main apples, and it's very possible that the lemon came from my house, but I can't be sure why.

Someone would have this by the spoonful.

This.

This looks delicious.

This looks way better than any jam I've actually seen in the supermarket.

And we put the jam on the toast.

Correct.

Is that okay?

Yeah.

Can you put jam on English muffins?

I do it every morning.

Yes.

Can you put jam on fruit?

Sure.

Can I put jam on ice cream?

Sure.

Yeah.

All right.

So it's a multifaceted substance that's one of my favorites.

And it's.

It's a slow sell because people.

I think people are not that accustomed to apple, but I love it.

I actually.

I lived in Utah for a year, and I realized that you couldn't get, like, they just don't sell apple jelly.

I did grow up eating apple jelly, but they didn't sell it, and I was homesick, and my mom mailed me a jar of apple jelly.

That's.

It's not too appley.

It's.

It's got.

It's like.

It has hints of flavor.

This is wicked good, y'.

All.

If you.

If you like jam.

If you're jam curious, check out Amy's gardenjam.com.

We're chilling with Amy Fag, and she is the jam master of jam.

She owns the company, and she makes the jam.

I say jam so many times, we're never going to be allowed to say it again.

Basically, you're gonna hear it in your sleep.

Yeah.

People are gonna be like, this jam m effer.

I'm gonna have to hide and hire, like, a recruiter on my own or someone to take over my.

My.

My squad because I'll just be hated.

But anyway, this looks delicious.

Now I'm pretty sure that blueberries got to be, like, a constant.

Blueberry is a favorite of a lot of people.

I mean, it's their main blueberries.

Maine wild blueberries, to be specific.

I'm not a big blueberry jam fan.

I just don't like cooked blueberries.

But it is so pretty in the jar with the labels.

I just think it's really pretty.

What do these go for?

They are 6.75 per jar.

6.75 Okay.

For shipping if you're not in Maine.

Pretty.

Okay.

Gotcha.

Gotcha.

They're pretty heavy.

I mean, these must last a good amount of time.

It depends on how often you eat jam on stuff.

Yeah.

If you're having it by the spoonful, I guess.

I guess it's gonna last.

Not.

But what else can we put jam on?

Just.

I'm just curious.

Besides, like, bread, a burger.

I don't know.

Why not sure.

I have had.

There's a lady that lives close to me who has a cafe, and she made, like, a Monte Cristo.

Crisco sandwich.

Cristo.

With, like, mustard and mustard and some meat.

I don't know.

I don't do deli meat.

But.

But she put the blueberry jam on it.

Curious.

You know, jam's not like a big thing you hear about or talk about.

It's just kind of there.

It's like peanut butter and jelly, I always thought.

But they're like.

These smell delicious.

Like I would buy these even at.

You know, as someone that doesn't really eat jam.

This, this would make me actually eat some jam.

This, this is really good.

So, y', all, if you like jam, check out Amy's garden jam.

They're not that expensive and you'll never find anything like them because they're originals.

They're Amy's.

They're Amy's garden jam.

And they're actually really delicious.

Really surprised because I've never had jam and I thought I was gonna have to fake it, but lo and behold, this is delicious.

Definitely go to amysgardenjam.com and grab yourself some jam.

Isn't any retail stores right now, even locally.

I'm not.

I'm in a few farm stores like I, where I make the jam.

I use a commercial kitchen at a place called Replanova Farm Store.

And it is a green building.

So it's, it's all like their solar panels and stuff.

So he does not actually, I don't think he actually uses electricity.

He just, I mean, he, like, he makes it back enough that it practically breaks even.

The solar panels.

I mean, it's in a big open space and so the solar panels just absorb all the, the sun.

And he has greenhouses there and grows a lot of, grows a lot of produce.

But he also sells stuff locally.

Like in the beginning he was saying everyone was in a 10 mile radius and it's branched out from there.

But nice markets are huge.

Yeah, I, I don't.

Farmers market is not really my.

It's not.

I don't want to say it's not my jam.

I, I love farmers markets.

It is just so.

They're always so busy.

I don't know if it, if all farmers markets are like that, but our farmers markets in my town are like, sort of like a destination and people come from all over and they're huge and the parking is crowded and it's just, it's just if they're really, really, really busy and they're really competitive.

Yeah, you have to apply and you have to pay, you know, you have to pay rent and you know, there, there are a lot of jam sales at my farmers markets, which is great.

I've just not.

I also am too busy to really sit for many Hours.

I'm like that, too.

I can't sit still.

I'm either.

I just don't have time.

Like, Saturday is usually the farmer's market.

Day, and I. Oh, it is in Massachusetts, too.

There's usually, like, one day.

It's a Saturday.

Everyone.

Everyone kind of like goes into, like, that.

That town square area in one of the suburban towns.

And, you know, they probably need permits, I'm assuming, but everyone has, like, a bench.

And I mean, I have a. I have a mobile vendor license, so I can sell wherever I want to.

But we'll vendor that license onto blindknowledge.com because I would love to sell these.

We are actually.

We have a marketplace that's going to be coming up in June.

Yeah, we're gonna.

We're getting everything together for our revenue streams.

We're going to be able to sell tangible assets.

Absolutely.

Love to team with you on here.

I'm sure we can find, you know, well, we got to make sure it's legal, of course.

And we can always check with.

With the legal squad.

We can always ask Gordon.

Maybe Gordon knows over at the Genius.

He is the podcast lawyer.

Podcast lawyer.

That dude knows more about things that I need to.

That I just need to know the things that he needs that he knows.

My.

My brain just exploded right there.

Like, he has so much information on, like, so many different things, and I actually got the chance to just kind of have a free consultation with the guy, and he was just so generous and.

And I'm really grateful just to.

To take that knowledge and just to learn that, like, wow, there are a lot of forms that I have to actually get together.

It's true.

I mean, it's so cool with, you know, pneumospect in, you know, specifically, like, there every.

There are so many different areas of specialty, but just with the, you know, the bunch of people that we have in Pneumospect in the creator lab, like, you can ask anyone anything and somebody knows something about it, which is very cool.

I mean, it's cool that Gordon is part of our group for sure.

So piggybacking off of that, you are basically one of the.

The anchors of Nemo Spect how do you.

How do you keep up with it all?

It seems to be ever changing and.

And just, like, rapidly growing.

I'm very fortunate in that I work from home and I just can have my computer on and listen to stuff.

And I mean, when we're doing meetings during the week, I'm looking up because I'm Working at the same time, I'm just able to multitask somehow.

Okay, but it is, it's.

It's great.

I mean, it's.

I mean all the growth is, is pretty incredible.

There's so many.

I mean, I love the fact that we're doing, you know, actual like trainings and learning things and it's very cool that, that we get to put that into use.

You know what I dig about Nemo Spect and it's thing that hooked me at the beginning?

It's the, the patient to collaborate and create with creators that are not only talented, but they're motivated and they want to work with other people, they want to create, they want to come up with things that no one else has done.

At least that's the vibe I get.

Numospect is it's growing all the time and we just need to catch on.

I mean, we just need everyone to, to join and we'll collaborate like crazy.

And it will just.

It.

If people, if people try it, they'll be hooked.

Like if they, if they check it out, they'll be hooked.

I'm sure of it.

I.

It's just, it's very easy to be there.

It's.

It's wicked chill.

Yeah, it's a, it's a good environment.

Especially like.

Yes.

To have like that creative outlook and.

Yeah, it's exciting stuff.

It's a good vibe.

Tell us about that.

That, that wonderful podcast.

Yeah, it's.

I feel like it's growing.

I hope it's growing.

I mean, I, I was.

When I was on Scoobs podcast not too long ago, I remember saying, you know, he asked me what I wanted to do this year, like what my goals were.

And one of my goals was to monetized, which I'm still working on.

I don't think it's been six months yet, but.

And my other was just to not have to seek everyone out because at that point I was just hustling and hustling and hustling to find people to have conversations with.

And I've had several people in the last couple of months contact me and say, I'd love to be on your podcast.

I have a message to share.

And I'm like, heck, yeah.

So that was.

Yeah, that was.

It was amazing.

Easy breezy.

The more we hustle, the more we burn out.

Right?

Kinda.

I think, I think partly.

I think.

I mean, I'm just, I'm by hustling is on.

Is on social media.

So it's not like hard work.

Hard work, but it's really busy, but I think it's paying off because that's.

Happening if you're there, if you're making, making moves.

I mean, just, just putting the effort in, of course.

And then it's like, you gotta strategize, like, why, what time do you post?

Which ones do you put a little money, maybe 5, 10, $25 into?

See where that can go with the demographics would be on that.

See, this is, this is what I've been playing with over the last few months is like tinkering, trying to figure out, like, what hashtags to put.

Like.

Yeah, even like the length of a title makes a difference with these algorithms.

It's, it's bonkers.

Yeah.

And it is, it is always changing.

It's hard to know.

I just was listening to something yesterday and they were talking about the fact that.

What was it?

It was the new company show by one Stone creative she was talking about.

So she just rebranded her podcast and she was saying that, or she had someone on that was talking about algorithms and how the Facebook algorithms are different than the Instagram algorithms.

And, and that LinkedIn doesn't like, allow algorithms.

Like, they don't, they don't play the same game as everyone else, which is really interesting.

And it's got to be hard to go with all of that.

And I, I just do it.

When I do it.

I don't have a strategy yet.

I have paperwork I'll toss to you.

I'll share with you.

Like, of like YouTube shorts has a strategy.

TikTok has a strategy.

Like, there's ways to, like, work the algorithm.

And if you think of the algorithm as the audience, you know, every, it's crazy.

Every platform is different and like, you can get lost in this stuff.

It's, it's, it's bonkers.

And this is why there are social media managers that are making a good deal of money just to do social media.

I mean, it's like, it's like a tax accountant type of person.

You know, every year the tax, the tax rules are different, so you need someone who's up on that.

But the, but the social media is constantly changing, so that's definitely worth money.

Yeah.

And like, depending on your audience, you got to pick, like, where are they?

Are they older crowd on Facebook?

Are they Gen Z that are only on YouTube?

Wild.

It's.

And then you don't want to, like overdo it because it's like dough.

You end up stretching yourself and then you're like all over the place.

But you're not making any waves.

And I only know this because this is what I've been going through the last year and a half is, like, making these mistakes and, like, trying and tinkering and be like, I'll try this.

Oh, that sucked.

That was a bad idea.

Right?

We'll just do something else quickly so no one noticed.

Right?

Do another post and make it.

Take that space.

Yeah, yeah, we'll just.

We'll just do this quickly.

It was worth the shot.

And then if it works, it.

It works.

And then, yeah, that's a win, you know, and I don't know, it's.

This is touch and go, but have you.

Do you follow your analytics on your podcast?

Do you know if you're.

If you have a huge viewership up in Maine or where your viewership is?

I.

They are pretty spread out.

I mean, they're.

I. I just found out last week that there's somebody in my town that's been following me that I did not know of and I have not met.

You should reach out to that person.

I found out by last week I donated some old plant pots, and she came to pick them up.

And she.

Well, yeah, she came to pick them up and she was like, I was listening to your podcast.

Is that.

Is that really you?

I was on my way to pick those up.

She's like, is that.

Is that you, like, yeah.

Doesn't it make you feel good when.

Someone's like, I. I was stunned.

I was stunned.

I was like, how.

How.

Good sign.

That's your organic following right there.

Just.

Just beginning.

Just starting right there in the womb.

Cool.

Yeah.

Those are the people you want to reach out to, especially on social.

You hook up with them, you ask them what their.

What their opinions are, and, you know, do it.

Do a giveaway with those folks that.

That.

That's what's up.

Yeah.

Podcast about.

Anyway, sustainability.

Okay, back to sustainability.

Gotcha.

Yeah.

And like this tomorrow's episode is a girl that lives in town who's a friend of ours, and she.

We did the interview on Earth Day.

Gonna eat some jam.

Oh, my.

Me.

I. I know that.

I know the sound of the top popping.

This is phenomenal.

Take a bath in this.

This is so good.

It doesn't have chemicals or preservatives in it.

I made a friend who has a card shop in New.

In Nevada.

Nevada.

And if you had gone, I was going to tell you, you should go, but I know it would have been a really quick trip, but she has a card shop and she ordered a case of that.

The Sundae in a jar because it's her favorite to sell in her card shop.

So for a while, I mean, I think she's probably sold out now, but she did sell it in her store.

I can think of a few different places where this would be like, a cool grab.

Like candle shops, like mom and pop shops, like, even places where the.

I don't know if they still sell books in stores, but, like, something like that.

Have you tried to branch out or are you just kind of going with the flow, or is it too overwhelming?

It's a lot.

I mean, it's a lot of work.

I don't have a ton of time to do it.

And I pick a lot of the fruit, so it's really time consuming.

Doing, like, everything well.

It saves me money to pick them.

I pay half price, but I also get to make sure that I'm getting the best fruit.

So that's.

That's a big plus for everyone.

So the strawberries I pick myself, always the raspberries, I get pooped out because it's the middle of summer and I don't do summer well.

But so I've.

I've thought about branching out.

If I can.

If I can finagle some extra fruit, I'm down to expand.

But I don't.

I don't want to use just any fruit.

Like, I need it to be main fruit because it's not the same thing if it's not.

And so I.

My.

My fruit stores can only provide so much.

You know, the fruits that I have stored and the fruit that I pick only go so far.

It is organic fruit, off the farm, delicious, the best, top quality.

And you're.

You're literally hand picking it.

Yeah.

So, you know, there's only so much I can do because I'm also working full time and I have a podcast.

So, you know, I have one day for jam, one day for errands.

I do podcasts in the evenings, and that's.

There's my week, buddy.

Go to Amy's garden jam dot com, grab yourself some.

We have apple preserves.

We got blueberry.

Should be on a shelf somewhere.

Sundae in a jar.

What else we got for flavors, Amy?

We have strawberry, straight up strawberry.

We've got raspberry, strawberry rhubarb.

I have a strawberry lemon marmalade.

I have a rhubarb orange marmalade.

I have getting wacky.

I know I'm branching out.

I just had approved a cranberry jalapeno.

Jelly that is now that is wacky.

I can't I actually, you know what?

I'd be down to taste that someday.

I'm not a spicy person, but I can't, I can't fathom this being spicy.

That'd be so weird.

I don't think it's super spicy.

It's, it's like a, it's a combination of sweet and spicy.

So it's great for, like, crackers and cheese or, you know, if you do, like, charcuterie stuff like that.

My sister loves the rhubarb orange marmalade as a foodie, because she does that for her charcuterie.

The, with the cheese and whatever.

Have you had the business?

Amy's Garden Jam started production in May.

And what, right during the pandemic?

What got you the pandemic?

Okay.

Was that what got you into it?

No.

So the whole thing started.

Like, I, I, it was never a plan.

It was never a plan.

I, I started canning and gardening to like, pull my own weight in my relationship with my husband.

So he, he makes fine money.

He does really well.

I have done just, like, office jobs and not making a ton of money.

So I was like, you know, if I can grow a garden, if I can preserve that food, it will be, like, saving money, which is almost like, making money.

Right.

So I started doing that, and then I, you know, and I would always, like, preserve tomatoes and pickles and, and make jam.

And that was a big hit.

Like, I must have done nine or 10 different flavors and just, you know, people would pick what they wanted.

And, and my sisters were like, you gotta do that.

Like, this needs to be a thing.

That's cool.

Yeah.

And so while I couldn't walk, while I couldn't work, like, I had time to get stuff together.

Like, you know how when you're, when you're working full time, you don't have time to look for another job or do all the, the paperwork and stuff?

So I was like, I literally have nothing else to do.

So I could wait on hold for an hour and a half for the, the state person to tell me whatever that needed to be done.

So the timing was right.

The timing was perfect.

And then by the time I was able to walk again, I had a kitchen set up and, and I was ready to go.

Thank God.

Thank God.

What the hell happened?

You.

You were in an accident, or was it like.

I was in a car accident.

Oh, that's okay.

I'm fine.

All right, well.

All right, well, we won't look back.

We'll look forward.

Yeah, I mean, it was.

It was.

It sucked right then, but it was the best possible thing that could have happened.

Like, it just.

It.

I. I am a. I'm a creature of habit.

I just go in a dream, whether it's, you know, fulfilling or not, like, it's comfortable, and I'm doing that.

But I.

You know, I often need something to interrupt that, to make me change my.

Just, like, pivot or whatever, and so that definitely did that.

Amy, if you were going to tell someone about your podcast in five words or less, what would you use for those five words to describe your podcast to someone who's never heard of it before?

Five words.

Holy words.

Five hashtags.

Oh, hashtags.

Okay.

So it's easier to think of it that way.

Sustainability.

Diy.

Diy.

Grow your own.

Grow your own.

Make your own.

I gotta commend you.

I mean, you do a lot, and your podcast is pretty badass.

I've actually checked it out.

I checked out episode 46.

6.

Maybe it was 45.

It was one of the two.

Happy to help you promote that on our end, too.

Yeah, you just got.

You have so many positive things going on.

I'm so glad you took the time to come onto the show because you are, like, on an upswing and your vibe is so chill.

It's like you are.

You are, like, just.

Just vibing on the upswing.

I don't know how else to say it's.

The jam is delicious again.

I don't want to shill the hell out of anything, but Amy's garden Jam, you got to check this stuff out.

It is absolutely delicious.

This.

Yes.

This is a spoon because it's so good.

I have toast and jam.

I got English muffin on jam.

I am jamming.

I am jam curious, and I am pumped.

And hopefully we can figure out a way to sell some jam to people.

And if you want some of that jam again, Amy's garden jam.

Amy's also on pneumo Spec.

She is one of the head honchos over at Nemo Spec.

She does a podcast.

Podcast is called Grounded in Maine.

Make sure we get more information on that in the bio notes, special shout outs you want to give before we wrap it up.

I would love to shout out Bri and Trevor at Numa Spect.

They've changed my life.

And I've told them that.

They know that.

But, you know, I was really new to podcasting and then I met them and they just really took me under their wing and just be, you know, like I was saying earlier, like, I just need the consistent, the message and the repetition.

And so them being there for me every day is.

I just feel like they're part of my family and part of my team.

That's cool.

Almost a little bit of accountability, right?

For sure.

Makes the dream work.

Amy Fagan, thank you so much for joining me today.

Damn, we jammed.

It was so fun.

I had a good time.

I hope you did too, too.

Of course.

She's amy.

Amy's garden jam.com stuff's delicious, guys.

Delicious.

And we'll have more information on Amy for sure.

Amy, hope you have a good one.

And special shout out to everyone that you love and everything else.

Thanks, Joe.

Later.

Yeah, that was fun.

I've never had jam before.

And we jammed, dude, we jammed.

And it wasn't the music part, it was literally jam.

Look, I got the toast to prove it.

Look at this.

I'm telling you, this is good stuff.

This is really good stuff.

If it wasn't, I would shut up about it.

Amy's garden jam.

Blueberry.

So many good stuff.

Something in a jar is delicious.

And apple preserves.

So much more.

She's a great podcast.

She's a great woman.

She's got a great vibe.

Pneumo spect media is where she resides.

And yeah, that's pretty much the end of this show.

Thank you so much for joining us on this one.

A lot is happening this week.

I think I have four interviews.

Five interviews is a lot.

We have a lot of new content coming out.

We have some new players over blindknowledge.com that are going to be dropping some new media for everybody.

And yo, we're going to be on Go tv.

Geaux tv.

You can get it on any browser, anywhere.

It's free.

It's just like Pluto TV, but way effing better.

We will be channel 411 for knowledge, baby.

My name is Joey B.

This is the Blind Knowledge podcast.

We are out of time.

I will check you later.

Jam on.