Joye B. Moore is the founder and owner of Joyebells Sweet Potato Pie, and her delicious pies are now available on the shelves of 45 Food Lions. Joye has taken what is traditionally a fourth-quarter food item and created a product that receives steady sales all year round. Tune in today to hear the story of how she has taken her family recipe, passed down with love through six generations, and turned that tradition into a full-blown business. Find out how her famous molasses-based recipe was created generations ago in North Carolina, and how customers constantly let her know that it tastes just like their families’ home-cooked pies. Joye tells us about the history of the brand, how she got her start at her first stockist, and how the pandemic affected the family business. She also gives us the inside scoop of how she was approached to appear on the Today Show before starting her journey baking for wholesale, plus a whole lot more. Joye also shares a sneak peek into the new products she will be introducing, which include Joyebells Country Sides and a Thanksgiving Basket, which includes everything but the bird, even dessert! We hope you join us to hear this performer, businesswoman, and baker’s inspiring story today!
Key Points From This Episode:
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How Joye turned a six-generation family tradition into a thriving business.
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How her famous molasses-based recipe came to be across generations in North Carolina.
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Customer feedback that reflects the nostalgia the traditional recipe brings up for people.
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The only deviation from the original recipe: removing the lard.
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How Joye used to give the pies to friends and family as gifts, per their requests.
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The beginning of the commercial business at Kitchen Time, followed by Hatch.
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How Dairy Bar gave Joye’s business it’s start.
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How the pandemic affected the family business after appearing on the Today Show just six months after launching.
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How this led to baking for wholesale.
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How she came to stock 45 RVA Food Lion stores.
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Why Black folks know that sweet potato pie is a year-round pie and how sales reflected this.
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How Joyebells Sweet Potato Pies was approached to appear on the Today Show.
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Their sweet potato suppliers: Performance Food Group, Restaurant Depot, and Ruby’s Farm.
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Joye’s involvement in social media, which amount to an hour per day.
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Her five-man team: her husband, her sister, her daughter, her son, and the intern they hired.
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How she creates content on the go.
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The mechanism she uses involving user-generated content: Joyebells’ Family Album.
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What’s next, like Joyebells Country Sides, which includes everything but the bird for dinner.
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The Thanksgiving Basket that will be available this year.
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All about Joyebells Kitchen, the upcoming cooking show.
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Where to find Joyebells: whole pies at the occasions cake section at Food Lion, and slices at the grab and go refrigerated section.
Links Mentioned in Today’s Episode:
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Click Here for Full Transcript:
[00:00:00] Joye B. Moore: For anyone else that's out there, newbies like me listening, we get excited. Food Lion is going to put us on the shelf baby. Yeah, we'll be in Food Lion in time for Thanksgiving. That did not happen.
[00:00:18] Georgiana Dearing: Welcome to the Virginia Foodie Podcast, where we lift the lid on the craft food industry and tell the stories behind the good food, good people and good brands that you know and love. If you've ever come across a yummy food brand and wondered how did they do that? How did they turn that recipe into a successful business? Then we've got some stories for you.
Hey, foodie folk. Welcome back to the podcast. Today I'm talking with Joye B. Moore, Founder of Joybells Sweet Potato Pies. I asked her on to talk about how she did indeed make it to the shelves of Food Lion. 45 Food Lions to be exact and that's a nice retail partner to have for a brand-new food brand. If you've seen Joyebells on Instagram, you'll know that she's got a strong fan base. So strong that she's shaken up the category by having what's traditionally a fourth quarter food item, sweet potato pie, show steady sales all year round. I love talking with Joye, she's funny, she's smart, she's a born entertainer and she's got a strong sense of her brand identity. New food brands take note. While it may not be documented anywhere, at least not yet.
Her brand is steeped in the language of family, of pure joy and a deep understanding of the cultural roots behind her key product, sweet potato pie. She's a natural marketer with a sharp wit behind her charming, funny, approachable personality. Just check out her savvy use of hashtags in her signature. MUAH, kiss sign off, she knows what she's doing. I was honored to be her first podcast interview and I hope you enjoy her story as much as I have.
Hi, Joye. It’s so great to have you here today.
[00:02:12] Joye B. Moore: Hello. Thank you for having me. I'm so excited.
[00:02:16] Georgiana Dearing: I'm excited too because I saw you at a real local RVA meeting and I'm so excited to talk to you in person. But before we get started, could you tell our listeners who you are and about your business?
[00:02:28] Joye B. Moore: Sure. My name is Joye B. Moore. I am founder and CEO of Joyebells Sweet Potato Pies. Joyebells Sweet Potato pies are famous, smooth, creamy, Southern country backwoods, country deliciousness in pie, North Carolina style. It is my third great grandmother, [inaudible 00:02:54], legacy recipe that has been passed down six generations with love. Joyebells Sweet Potato Pies made me the sixth generation to make this pie, but the first generation to turn this tradition into a business.
[00:03:09] Georgiana Dearing: What a great introduction to your brand. Now that's just great. I want some right now, why aren't we eating it right now?
[00:03:19] Joye B. Moore: You should. I should have got a sample to you. You could be eating it right now.
[00:03:26] Georgiana Dearing: Well, I have questions about your recipe. Like, where did the original sweet potato pie cook? Where does she live? Who was she baking for?
[00:03:35] Joye B. Moore: All of them, my grandmother Sarah, all the way down to my mother, all were born and raised in Goldsboro, North Carolina. It is really – which is why we claim North Carolina style because it's a recipe that's been around in North Carolina forever. We tend to, without giving away all of the trade secrets, it’s a molasses-based recipe. Though it has a lot going on, but the way that we fold in the molasses I think makes all the difference in the multiplication and things that happen that creates this smooth, creamy, mousse like pie.
[00:04:13] Georgiana Dearing: Well I know it's good, because I have seen so many of your fans raving about it on your Instagram account and other places. So that I know that there's some secret in there that's making it super special.
[00:04:25] Joye B. Moore: I am loving RVA. They have been so super supportive and the best and the most fun engagement and comments come from the customers who had either stopped eating sweet potato pie or hadn't had it in a long time, because a grandmother or a mother had passed. So, I am loving that Joyebells Sweet Potato Pies is authentically old school with an old school recipe. So many of the comments and things ‘it's just like my mom’s’ and ‘I haven't had anything like it since my grandmother’s’. We are loving, that we are able to stay true to the authentic recipe. The only thing we swapped out was lard, because no one wants to eat lard these days.
[00:05:09] Georgiana Dearing: Yeah, I would say that would be an ingredient that might stop people in their breathing.
[00:05:16] Joye B. Moore: That's what I say, but they were working with what they had at the time. To answer the second half of your question, Grandma Sara, Grandma Nanny Milton, Lita Mae, Dorothy Mae, Patricia Edna Mae which is my mother, then myself. My mother, I guess, decided to go against the grain. I didn't get the Mae in my middle name. Dang it, but they all cook for the community what it would have been for the church, family and friends. It was signature to take a sweet potato pie to someone that they weren't feeling well, they were home or in bed sick, and especially for funerals and family gatherings, things like that. Those were mostly were my grandmother's pies lived outside of our household.
[00:06:01] Georgiana Dearing: Well, that's a community pleasing pie. Sounds like you had lots of fans before you made it a business.
[00:06:11] Joye B. Moore: Well for 20 or more years, because at least 22 years, Joyebells Sweet Potato Pies is what I have given out as gifts to family and friends per their requests. I've haven't given out a holiday present or anything like that in quite some time other than a Joyebells Sweet Potato Pies. So before starting the business, I only made them once a year, which is in November, because I was making 60 plus pies at a time. I'm like, not going to do that all year. So yeah, they can come out at the holidays.
[00:06:43] Georgiana Dearing: Oh, my 60 pies without being in a commercial kitchen, that's a lot to do. Well, now you're enhanced down in RVA, which is great and you did that, because you're in Food Lion now. Is that right?
[00:06:56] Joye B. Moore: Yes. Well, we went to a commercial. We began in the Kitchen Time, which is in Henrico in 2019. Then they went out of business at the end of that year, just as we've gotten in there good. They went out of business. So we moved to Hatch in December of 2019, because we were at the market at 25th Street at the time, and a few restaurants around town, because we started out in the Dairy Bar, which was right across the street from the job where my position was eliminated. The last week that I was there, I went across the street, and I was talking to the owners of the Dairy Bar and letting them know I wouldn't see him anymore anytime soon.
They were like, “What are you going to do?” I said, “Well, I think I'm going to try to sell my sweet potato pies.” They were like, “Come on, well bring them on in here, bring them in, bring me some tarts and slices in.” That's where I got my start. The Dairy Bar gave me my start. I saw that it could be really done. It wasn't just a dream, or a maybe, the people would actually buy it outside of friends. Then we got into the market at 25th Street, moved over into Hatch, the pandemic hit, and our lives would change forever.
[00:08:10] Georgiana Dearing: Right, speaking of the pandemic, how did that impact your business? I mean, I know that you're recently in Food Lion. So was there some overlap there? How did that impact you and your sister right? Produces with you?
[00:08:22] Joye B. Moore: It's my whole family. I could not do this without them, because I'm on production 80% during the day, and then I'm doing administrative work until about midnight, sometimes one o'clock in the morning, which is the development side respond to emails trying to grow the business. When the pandemic hit, we were less than six months old. Our hit launch in less than six months launched, but we were doing great. We had just come off and gone to Today Show that happened December 17.
We had a little momentum from that, where we've learned since then the Christmas sales are a little slower than Thanksgiving sales. However, in 2019, when we did the Today Show, the sales were great for Christmas. We ran half that. We didn't know first quarter sales usually dip and things like that. We had the first dip and I'm like, “Oh my god, this is not going to work. It's not going to sustain past the holidays.” We joined a couple of local organizations, the Metropolitan Business League, Retail Merchants Association, Real Local RVA. We joined several organizations that as soon as the pandemic hit, we were receiving real time information about resources, about that word pivot that was just floating.
Everyone needs to pivot. It's like a – then I was like, okay, one, I know pivot needs to stop, turn around one another direction. I knew the basic thing about pivot, but then being new to the food and beverage business, and then I hadn't even figured out who we were in the space yet and then we had to pivot. Okay, so with all this real time information or resources that were coming in, we took that and learned that it was the perfect, the pandemic was horrible for everyone. I'm not saying that, I'm saying that in the midst of that storm, it was a blessing for Joyebells, to have to stop, stand still, and take a look around, because we had lost all of our restaurant accounts, because they were close, they were considered non-essential.
We're thinking, we were hit just gotten into the market at 25th Street, and we're like, “Okay, wow.” They didn't close, they're considered essential. Then we thought about it. Okay, moving forward. We don't know what's not happening. We don't know if anything is going to open back up. So what's the new plan? That's when it hit us and we realized that we were going to be manufacturers, wholesale manufacturers, that term never even crossed my mind prior to COVID. It never crossed my mind prior to pivoting. Then once we did that and we joined, you're going to be talking about range mean on the Real Local RVA – and Food Lion found us there.
They reached out this was at the beginning of March, in 2020. Right when the pandemic and everything was shutting down. I promise you, I was emailing or reaching out every week trying to get a response beyond that very first, hello. I would to learn more about Joyebells Sweet Potato Pies. We didn't get a response back until June or July, just the initial response, but in them still in the midst of all of that, we figured out that we were manufacturers, wholesalers, and that we lived in that world and that we wanted to go out through grocery stores and chains are or essential clients, essential clients, and Lord behold, I mean, it was exactly where God wanted us to be, what lane he needed us to be in, in order for us to be able to work. It was amazing.
Once we slowed down, figured that out, when we went through the arrangement account and started reaching out to other grocery stores. They still were not responding due to the pandemic, everyone was no, we're not doing this, we're not doing that.
[00:12:35] Georgiana Dearing: Well, I'll tell you, it's slow anyway, like an average response from, like first touch to being in story, could be nine months to a year, honestly, in the retail world.
[00:12:46] Joye B. Moore: Well, we learned that. That's what we learned with Food Lion, because when we actually talked to them, it was early July. Then they were like, “Hey, we want to bring you in.” We're excited. We filled out the vendor forms. Do everything you need to do, because this is your world, so you know what I mean, the new vendor onboarding, right? This is my new line word, moved into onboarding. We started those conversations in July of 2020. We did not get in store, our products on the shelf, until we launched April 30, 2021 in Food Lion. That's how long it took. Look, we learned a valuable lesson and for anyone else that's out there, newbies like me listening, we get excited, yes. We're so excited about all the great things that are happening. Food Lion is going to put us on the shelf baby, right? Behind in everything and we're all on social media. Yeah, we'll be in Food Lion in time for Thanksgiving. That did not happen.
So cool, because I can hear my mom saying, she used to always say don't embarrass your mother. I will not be embarrassed. Don't embarrass your mother, right? So, all I can hear was I will not be embarrassed, because it didn’t happen, right? So I'm in the kitchen. I'm making pies, pushing cars, get my ear plug in my ear. I'm walking around pushing baskets and making pots going high. This is Joye B. Moore with Joyebells Sweet Potato Pies, blah, blah, blah. Long story short, we got into it with Ellwood Thompson, Go Food Groceries and Little Greenhouse. We got into all of those places, which softened the blow for us. I don't think anyone else in the other audience really care but for us, it lessen the blow for us.
[00:14:41] Georgiana Dearing: Yeah, but you are in Food Lion now. How many Food Lion stores are you in?
[00:14:46] Joye B. Moore: We're in 45 RVA Central RVA Food Lions Stores.
[00:14:51] Georgiana Dearing: Whoo, that's a number.
[00:14:53] Joye B. Moore: It is. It is a lot of work.
[00:14:57] Georgiana Dearing: Now the other question I have. Is it whole pies and slices? Or just –
[00:15:02] Joye B. Moore: Whole pies and slices, yes. It is a lot of work. But I’m so thankful, so thankful, so thankful.
[00:15:12] Georgiana Dearing: People eating sweet potato pie all year long, right?
[00:15:18] Joye B. Moore: I know I keep laughing, but one is exciting, I can't believe, Food Lion can't believe it, because the store, grocery stores consider a sweet potato pie or pumpkin pie those types of things to be seasonal and actually for quarter. I mean, you know that. But Food Lion told us that we are rewriting the narrative on when sweet potato pie can be sold and when customers will purchase it, because we are – thanks again, thanks to – there’s not we. We’re just making the pies. RVA is buying pies in the spring and summer, but we know that sweet potato pie is a 365 pie. We already know that. Black folks chow, we eat it 365, is just an awesome dessert, family oriented, centered around gatherings, most times whether it be happy, sad, whatever the occasion may be. So, but yes we are selling year-round. We launched again in 2019 and we've been selling pies year-round since then.
[00:16:26] Georgiana Dearing: What a great story. Thank you for sharing that part. That's really exciting. You mentioned one thing in there, then I'm going to come back to you though and that is The Today Show. How did you get on The Today Show? That's what I want to know.
[00:16:39] Joye B. Moore: It’s amazing. I just received an email. So that means someone suggested the pie for the pile. I received an email from the producer. Then they had all of these questions. It's almost filling out a grant is what it felt like. They just had all of these questions that just delved into Joyebells Sweet Potato Pies. Then a few days later, I got the email back that says, “Hey, we want you to come to the pie-off, and I'm screaming, and I'm hollerin, and it was amazing.
[00:17:09] Georgiana Dearing: Oh, that's so exciting. I wonder who your angel was that sent that pie in?
[00:17:14] Joye B. Moore: I want them to. I would love to say thank you to whoever that was.
[00:17:20] Georgiana Dearing: Well, the other question I have is, all the sweet potatoes, if you're making sweet potato pie all year round, where are you getting all those sweet potatoes from?
[00:17:29] Joye B. Moore: We started out with PFG between Performance Food Group and Restaurant Depot, which is a local. I don’t know what they call it, but it where a place you can shop for your food, for your restaurants and things that. I keep calling it Home Depot, but it's Restaurant Depot. Now we are fortunate enough that we partner with Ruby's Farm. We get our sweet potatoes from Ruby’s Farm.
[00:17:52] Georgiana Dearing: Oh, that is great. That's great that your potatoes – you know the farm. I love when a brand can tell that story. Wait, they can't harvest sweet potato all year-round, can they?
[00:18:02] Joye B. Moore: I am hoping so. If we are going to go as long as they can go, but they said they can hang as long as we can hang. We shall see. Then we have again Performance Food Group, which is a vetted food source or supplier as well as Restaurant Depot for those off times.
[00:18:22] Georgiana Dearing: Well, that's great. I do just love it when – I mean you really are a local brand and that is great when you can name your farm right like that. I love that.
[00:18:30] Joye B. Moore: I'm excited. We were excited to find them. I don't know what they found us now, but I'm just happy to have found them.
[00:18:37] Georgiana Dearing: Well, I have another marketing question, because I heard you speak about social media. I heard you giving it back. Honestly, I could have written the script of what you were saying about reaching out and connecting and commenting with your fans. So I'm just curious, are you still doing that? How much time are you spending on that?
[00:18:56] Joye B. Moore: Yes, I still do that, even when we are in a position and have enough working capital or cash flow to hire someone to help us with marketing, I think I will still be the person who responds too. So I still do that. I do that at least an hour to an hour and a half a day in the evening time. Most times unless I'm getting lots and lots and lots of things during the day. I'm like, oh I'll see what's going on, what are they responding to? I'm trying to figure out what they like, what my customers like want to be entertained with, once they look at their pie on IT, because even though they like being engaged, they like being entertained more.
Then if we're lucky, we get engagement from that entertainment, but I spent about an hour a day, sometimes when I'm overwhelmed, because that happens. If I'm overwhelmed, then I may do every other day depending on that week. But for the most part I try to post every day. Try to create content every day. So I grab my content while I'm in the middle of production. My team is my son, my husband, my daughter, my sister. We ended up hiring an intern that was working through Hatch as part of their culinary requirement, interning, but we ended up hiring her. We're a five-man team, my husband does delivery and the rest of us are in the kitchen doing production.
In between those times, I take pictures and that's where the content for social media comes from. Otherwise, I wouldn't have time to think about creating content versus just grabbing it as I go. I always – when folks ask me why, how do you get contents? How do you make time? I don't make time, I'm in the middle of working, I just whip my phone out and grab what I can while I'm working. I love music, because that's my background. I love sticking to old school music artillery and they're loving that. So they and they're responding to it and when they respond, I respond back.
[00:21:03] Georgiana Dearing: That's great. The other thing I noticed you do, is you share a lot of your fans posts, which is great. When you ask them to participate, you ask them to tag and then you reshare and that's a great way to build community around your brand.
[00:21:17] Joye B. Moore: Oh, you're talking about Joyebelles’ family album?
[00:21:21] Georgiana Dearing: Yes, yes, your family album, I think that's a great idea.
[00:21:25] Joye B. Moore: Yes. Then at the beginning of this full quarter, I keep running out of capacity or I would have done it, prior to now. All those photos and things, videos, pictures that are sent in from – I call them my family, from the Joyebells family. We're going to actually, we're working on it almost finished and we will be running the album, the photo album this year. It'll just be an ad, just all of the Joyebells family members from their videos, pictures, just all of those things. We even had one customer or family member sent in a photo with his son and I'm talking to him about how, when you go into photo studio, how you father might be down on his knee with his son standing in front and they're like this together. They're like that, the little boys holding the pie and I mean, it looks a family portrait, like they went – even though I know they didn't, but I just thought that was so cool that they really know that they’re family. So that's awesome.
[00:22:26] Georgiana Dearing: Oh, that's cute. That's really funny. That's really funny. Well, we've got all of this momentum behind your sweet potato pie. What's next? What do you see on the horizon for Joyebells?
[00:22:37] Joye B. Moore: We're getting ready to launch in Sam's Club for quarter. We're excited about that. It will be for the state of Georgia. There are talks and we will wait and see. Right now we know for sure the state of Georgia, but it could be far more than that. So we're waiting to hear it to find out what to find. You know how that goes, waiting to hear the final word on that. Then we have several other products to launch once we get a good foothold, because we don't want to grow too fast because we don't want – and to get away from us. If we can start off with three good partners, so when we're on our way, we got our second one, we're working for three good partners for two-year plan to fully establish Joyebells Sweet Potato Pies and to be out in all of their chain locations.
If we can do that, I think we can have a really good foundation to work on our innovation. Then the next thing we have Joyebells, the vegan version of Joyebells Sweet Potato Pies. We're excited about that coming out. Of course we have the peach cobbler is exclusively at the Market at 25th Street at the moment, but that will be expanded through the other stores. So we have the vegan version of sweet potato pie, peach cobbler, blueberry cobbler, apple cobbler. We have a peanut butter cake, pineapple of – I know it is so peanut buttery too. Then we have pineapple upside down cake, pineapple coconut and then we go to Joyebells country size baby, y'all not ready I make a mean macaroni and cheese.
Do you hear me? So, Joyebells Country Sides will be macaroni and cheese, kale, collards, cabbage and potato salad. Basically, our goal is for family to Thanksgiving, Sunday dinners, whatever the occasion may be, all they will have to provide is their protein. So they could come get.
[00:24:37] Georgiana Dearing: I was just going to say they need the bird.
[00:24:39] Joye B. Moore: Yes, just the bird. Actually we're going to give away this Thanksgiving, a Thanksgiving gift basket that's going to have the Country Sides, and we'll have all of the desserts in there, so that this Thanksgiving someone will only have to prepare their protein. Then aside and then the other part of our innovation that we're super, super, super excited about will be Joyebell's Kitchen. Joyebell's Kitchen will be a cooking show, where we were introduced central RVA’s finest up and coming chefs. Let them prepare something scrumptious for the viewers, because people watch cooking shows that learn how to cook something, and we can't tell them how to cook Joyebells Sweet Potato Pie. So we'll let somebody else come in and it'll be an opportunity and a platform for those who need it, here in the central RVA area.
In part of that, of course, they'll get the CRV roll, it will be all about Joyebells in the plant and the staff and you'll get to see what's going on. We'll have a skit area with my sister and myself. He is hilarious. It's called Sanya, the Sanya and Bird Show, which is part of the cooking show. Then the other thing that we're excited about the Kitchen Group, which will be a part of that show, and that's where the band will – myself and the band will do a live performance each show.
[00:26:04] Joye B. Moore: Joye, when are you going to sleep?
[00:26:08] Joye B. Moore: Well, we got a little bit of time before all of that sleeps then, but when it's all done. Yes, my husband says that I have issues. He says I can never be still, he says, “You're always doing something.”
[00:26:23] Georgiana Dearing: Yeah, that's a lot. That's a lot going on. Well, it sounds though that you have advisors who are helping you work your way through this.
[00:26:33] Joye B. Moore: Oh, I have to say that we are so fortunate to have some really, really great people and organizations around us. I don't believe I've worked any harder on Joyebells Sweet Potato Pies than any other thing that my husband says, I'm always doing something. I will say the difference between the albums, and the other things that I have done, the book, all of that is the people that are around us for this particular project. I mean, Virginia Foodie Podcast has asked me to come on and do an interview. That's what I mean. I mean, it's just like those type of blessings and opportunities are finding their way to us. I mean, I know it's because the team and I are working hard and doing everything we're supposed to do, but at the same time that doesn't make you, you don't have to, but you did.
So that’s just how I feel about how this whole thing is wrong and the Metropolitan Business League and list, all of these organizations list, I got a grant through list that was underwritten by Lowe's for $20,000 last year, last fall quarter. That was how we made it through – to be able to purchase inventory to be able to meet the sales last year for four quarters. So I'm just wonderful, wonderful blessings and resources and opportunities have been afforded Joyebells and we are just overwhelmingly appreciative of everything and we will not let everyone down. Everyone who is supporting us, pushing us, we will not let them down.
[00:28:15] Georgiana Dearing: I believe you. I believe that you are falling into this. So that and I'm so happy to have seen the success you've had so far. Before we go I'm going to wrap it there, because I don't know how I can follow that statement. Before we go, can you tell our listeners how to find you? We know Food Lion, are you in the [inaudible 00:28:37] in Food Lion?
[00:28:37] Joye B. Moore: Yes we are in the – our slices are in the Grab and Go which is the refrigerated case that sits out most of the lunch sandwiches that type of thing. Then the occasion’s cake refrigerated case the whole pile is there.
[00:28:51] Georgiana Dearing: Then where can people find you for like social media and website and things like that?
[00:28:59] Joye B. Moore: Okay, the website is joyebells.com that’s joyebells.com that's Joyebells, like Joyebells keep bringing in my soul. Then on social media, Instagram is @joyebellssweetpotatopies, all one word, the same for Facebook @joyebellssweetpotatopies. If you want to come hang out on LinkedIn, I know guys, you think LinkedIn is supposed to be more a business? I don't know. I'm still posting picture pies honey. Y'all come over to LinkedIn and get you some pie peaches and you think about it, and go out and get you some, get you some, run on at the Food Lion and get you some.
[00:29:55] Georgiana Dearing: All right, we will. We will. Well, thank you so much, Joye. I've really enjoyed getting to know you better. Thanks for sharing your story.
[00:30:04] Joye B. Moore: Thank you for having me. I truly appreciate you.
[00:30:06] Georgiana Dearing: Thanks for listening. If you want to learn more about how to grow your own food brand, then click on growmybrand@vafoodie.com. If you're a lover of local food, then be sure to follow us. We are @vafoodie on Instagram, Facebook and Twitter. Join the conversation and tell us about your adventures with good food, good people and good brands.
