From Seed to Scoop: Growing Microgreens Into a Daily Drink w/ Halie and Ricardo Camacho

18:31Halie Camacho:So I'm studying these microgreens, researching them, loving what I'm finding out about them. We're using them as salad instead of lettuce, like you said, putting them in the protein shakes, putting them on top of hamburgers, putting them on top of scrambled eggs. So why I knew they were so amazing, I've told you guys this story before, but I'll tell the listeners. Right before that time, I had gotten blood work done and my hormones were just a mess. And I think, well, I know why. It was from stress. It was just, I didn't know how to regulate my stress. Now I've learned a lot about managing my stress and regulating it because people would always tell me, you need to get rid of your stress or lower your stress.

19:09Halie Camacho:And I'm like, how do you lower your stress when you're running a business and have six kids? I can't lower my stress. I can't reduce it, but I can manage it. So I learned how to manage it. So that helped my hormones. But the other thing was I started eating microgreens regularly for probably like a year. Got my blood work done again. And my hormones were the perfect ratio. Like the doctor could not believe it. He was like, what in the world have you done? And I'd always eaten. Well, not always, but during that time period, obviously, because I'd already gone through my health journey. I was eating healthy.

19:42Halie Camacho:I was exercising all the time, prioritizing sleep. Really, the only two things I changed was learning how to regulate my stress better and eating microgreens. And so I was like, the microgreens had to play a huge role in this, especially the sephoraphane, because of helping my estrogen not be so high. And there's so many Americans that have high estrogen, they're estrogen dominant. And sephoraphane is incredible for helping that. Anyways, I was like, there is something to these microgreens. And so, Ricardo, a lot of times you would just drop them off at my doorstep. And one day I was just out there and I was like, we should do something more with these microgreens.

20:17Halie Camacho:And we talked about it. We talked about maybe putting them in capsules, which someday we might get there now that we know how to do things. But then I started researching greens drinks and I was like, these greens drinks are so high in heavy metals. Real fruits and veggies have heavy metals. We know that. People go to the store, they're eating carrots that have heavy metals. They're eating strawberries that has heavy metals. Like it's just life. And the fruits and veggies have cofactors in them to help the heavy metals come out. I understand that. But in a green strength, when you're taking so many veggies and condensing them, you're taking what in a scoop, maybe three broccoli crowns and two cabbages or whatever, and condensing it all down into one scoop, that's a lot of heavy metals, more than your body should take in at one time.

21:04Halie Camacho:So I didn't love that about greens drinks. But everybody kept coming to me saying, make a green drink the right way. Like you've figured out a few other things, like figure out how to do it the right way. And that's when I was like, we should do a micro greens drink because you could control the soil. We could control the heavy metal intake. We could control the water. We can control so many things. And so that started our journey of this micro green streak?

21:28Ricardo Camacho:You saw it firsthand when you came to American Heritage that you saw that we were able to control the environment. We were able to control the water. We were able to control the soil that we were using. It was October. It was a Friday. We had just finished, you know, all the restaurants down in Salt Lake and dropping off their microgreens. And you said that. And then we started talking and we just got so excited. And I kid you not. That excitement that you and I felt at your doorstep is probably what has kept me, you know, through all these, you know, challenges that we've had in the last couple of years, you know, still believing in what the bigger mission was, which was getting this to as many homes as possible because of what I saw.

22:07Halie Camacho:Can I just say really quickly too, that when you went and met that first time on the doorstep and she, you took a video of him and you posted it on social media and you said that they ship nationwide and he came home and showed me the video and I was like, okay, well, I guess we ship nationwide now. So it's Time to go. Did you not ship nationwide? No, but we figured it out and it was amazing. Oops, well. No, it was great. It was the beginning of just, our mission has always been with Miko's Microform to get in as many homes as possible. You allowing us not only to come deliver them to your door, but sharing a story and telling people that we could ship them nationwide.

22:44Halie Camacho:Like you were saying, it gave us the belief check that we were looking for because we knew people needed these.

22:49Ricardo Camacho:Well, it was a little bit of a responsibility at that point because not only was it and is our mission, but I couldn't back out on our mission at that point, you know? And we hadn't really talked about it before, you know, what it was. But I was like, no, this is our mission. This is why we've been wanting to do this. And it has to be from Utah to the world.

23:08Halie Camacho:Well, I love your mission because you're wanting to help people get healthier. It's the same mission as me. I just was providing education at the time. Now we provide products to try to help people get healthier. And that's why our missions align so much because I was like, these microgreens can really help people. Like, this is not just fufu that we're selling on the shelf. I mean, I'm trying to show the listeners. Well, listeners, if you haven't seen my reels, you can see the live plants. You can see them growing. You can see they're getting real food. It's not just artificial crap. They're getting the real stuff in this microgreens drink.

23:42Halie Camacho:I want to tell you, too, with the blends that we were delivering to you, when we first started doing blends, we did them for restaurants. but then we quickly pivoted because we were like we need to start looking at the research of all of these grains and so the ones that we were delivering to you we called it our hormone harmony blend because it was three microgreens that we that were specifically backed by science to help hormonal imbalances interesting so we and i didn't know that at the time i was just eating your micro yeah and we kind of did it as a test really to see if it had the impact that we thought

24:14Ricardo Camacho:it did the same ones that are in your current drink so don't worry interesting okay yeah but

24:18Halie Camacho:But to see that that had a true impact after you being consistent for that long, that's when the ideas started kind of rolling. And so when you came to us with the idea for a greens drink, you've proven it that it works and that the science really is there and that we can combine these to have a true benefit. Because on your website, don't you have like an immunity blend and a hormone blend? So you have different blends. Yeah, so all of our blends, we're just trying to help with specific health concerns or targeting specific concerns. So everything we do is backed by science. Like our immunity mixes are seven most nutrient-dense greens.

24:55Halie Camacho:So all of those seven greens work together symbiotically to help your body get to its most natural and peak performance when it comes to your immune system.

25:04Ricardo Camacho:Is this biohacking a little bit?

25:06Halie Camacho:A little bit, maybe.

25:09Ricardo Camacho:If you can get into that, I don't know.

25:10Halie Camacho:I don't know. I'm just telling you that because when we started, it was to look pretty on a plate. And we very quickly changed that to really understand the biology of these plants and how they work together. And then the growing aspect of it plays a huge part into it as well. Yeah, nature is incredible. Let's actually talk about the growing part of these microgreens because there is no other microgreens drink out there like the one that we are launching. There really isn't. And listeners, I tell you that because we called around for, I want to say it was like eight months to almost a year of every microgreen supplier that was out there and called, I mean, so many different countries of where they were making these microgreens just to see like, is there anybody out there doing it how you guys are doing it?

25:55Halie Camacho:Is there anybody else out there? There really isn't. They're either done hydroponically in water, which we can talk about why that doesn't have the same benefits as soil. And people weren't doing it to the scale that we needed it to be done. Well, I should say, because listeners might know that we introduced this product two years ago thinking we were just going to launch it after Expo West. and then we realized, oh, we've got to learn a few things along the way and we've got to scale this business to be able to provide. And so it's been a hard two years of trying to figure out different challenges and things, but we did it and figured it out.

26:34Halie Camacho:Let's take a quick break to hear from our show sponsor. We're celebrating our birthday this month, and I'm so excited for the products we are launching and how we're celebrating. First, our biggest sale of the year starts tomorrow. Everything is 20 % off, plus we also have a huge clearance section with items up to 70 % off. And on top of that, we've got a whole lineup of new products dropping. I am so excited about our new microgreens drink. This one has been years in the making, and it's unlike anything else on the market. We've also got brand new protein flavors that taste incredible, plus new energy drinks that give you clean, sustained energy without the crash.

27:14Halie Camacho:and to celebrate, all new subscriptions will be 20 % off for life. Head to Just Ingredients tomorrow to shop the birthday sale and get your hands on all of our new products before they're gone. Happy birthday to Just Ingredients and thank you for growing with us every step of the way. Now back to the show. But let's talk about why you guys are different and why this drink is different and let's start with the soil and go through the whole process?

27:43Ricardo Camacho:You know, our whole process is something like you mentioned. We wanted to have control of it from A to Z. So everything from the temperature to the humidity that is the environment to how much humidity is used to certain times of day to also using a keratium light, lighting to turning off and on. So the soil is one of the most important things when it comes to our growing things. So the soil that we went on and looked for, we searched everywhere in the world and we found the best soil in the world. It's the only soil that is allowed in the space station. So you can just imagine something like that has to be super controlled, super sterile.

28:20Ricardo Camacho:And for them to be able to take this dirt up there, it's the best dirt possibly on the planet, Bio365. Great partners that we've been able to come up with or create with them. But that's where it all starts. That soil has the biomes, that has the nutrition, it also has biochart. And for any of those people that geek out on dirt, It has biochart, which just helps the roots, you know, go out to the dirt and receive and go get all the minerals. And it just helps. It's a great agent to just help. And it's just a natural mineral in the dirt. It's just the best of the best that you can get with the dirt.

28:52Ricardo Camacho:Now, from that, we also do a super high filtration system. It goes through a seven medium filtration system, a reverse osmosis.

29:01Halie Camacho:Oh, your water.

29:02Ricardo Camacho:Our water, correct, excuse me. And then we do some membranes. And then before it sits in our tank, it goes through a UV light. So all of our water, all of our lines that we water on microgreens are going through a super high filtration system that we use.

29:16Halie Camacho:And we should tell people really quickly that is because the water these days is full of lead, mercury, PFAS, pharmaceuticals, glyphosate. I mean, the list goes on and on of things that are in our water today.

29:27Ricardo Camacho:No, so just we did a test a couple years back with a tray just using regular water that, or it wasn't actually regular. I used to filter water, but just kind of a filter that you would use kind of like for your RV. It would still filter quite a bit of it, but not quite as much as what's in the water. But we did a test, and from that filter to going to this super filtration system, we went from yielding in a 10 by 20 tray, maybe 4.5 ounces to over 6 ounces. And the only thing we changed was the water.

29:57Halie Camacho:Interesting.

29:58Ricardo Camacho:So again, these little baby microgreens having to fight any of that stuff, it's just going to hold them back from growing or having the yield that they need to have. So that in itself was something that I knew for sure we have to have the best water we possibly can. Not only that, and then we also hand water everything in our facility. And now there's something very important to that. Not only is it a high-touch place, which means we're able to go touch every single tray every single day to be able to see if there's any deficiencies, if there's anything that is going bad or anything that needs to be removed.

30:32Ricardo Camacho:But it also gives you that touch. We're human. These things are plants. They're living. I mean, we take care of what we call our babies. I told you the other day we even play music for these microgreens. You know, we just create the best environment that we possibly can because there's a lot of love that we put into these microgreens. And you can just feel it. Every person that walks in there and works as part of our team just absolutely knows that connection that we have with each one of our trays.

30:57Halie Camacho:Well, I remember before pre-Expo West when we were talking about the idea and we sat around the conference table and you looked at Ricardo and I and you said, we need it to be heavy metal free or super low in heavy metals. And I need 80 ,000 pounds of microgreens. Can you do that? And I looked at you and I was like, I got the heavy metals. I can figure that part out. ricardo's like i've got the growing part out and i remember walking out of that room and being like i got it but do you are you are you sure it was a lot it was a lot kind of put it into perspective we went from a 2 000 square foot facility to an 18 000 square foot facility we were growing 2 000 pounds a month on our highest months of microgreens we're now growing over 6 500 pounds a week and these microgreens are in growth cycle for so little time it's eight to ten days so we needed to ensure that when they are in their life cycle, they are getting the highest quality growing environment possible.

31:54Halie Camacho:So like you said, from organic seeds, super high quality soil, super purified water, an amazing environment. And that's how they're growing to be just so nutrient dense. And they're happy. They're happy. They're super, they're medicinal. They truly are a medicinal plant. And it's because of the environment and the love that we put into them. You're farmers of microgreens. And when you talk to farmers of like cows that really treat their cows right, they say the same thing. They're so happy. They're out grazing on the fields. They're not stuck in these crammed, you know, milking houses or whatever.

32:25Halie Camacho:And so you take care of them as best as you can. And I love it. But also with watering, you also told me that you hand water like that to make sure they don't get moldy. Correct.

32:35Ricardo Camacho:Yeah. So once you get something big to scale, any little small percentage can be a huge difference of an outbreak can be a huge difference of a whole crop going down. So one of the reasons why I personally, our team personally really likes going and watering every single one, not only is it a personal touch for each tray, we're able to identify. We're able to identify things before they break out. You know, the moment we start seeing any kind of signs, we've gotten it down so well that we never really do. Yeah, seeing those signs. But again, it's just because of our practices, everything from our cleaning to how we do every step.

33:13Ricardo Camacho:It's just with these two years, we really have had the time to really make sure that every step that we do is sustainable for a long term period. That we can make sure we can do it in that time frame and sustain it with a high quality that we want to have around.

33:30Halie Camacho:Okay, so let's talk about one thing because I was surprised how many people asked me this question after I put a reel up. They asked, why does it have to be indoors? Why can't you grow this outside with the natural sunlight? So let's talk about that.

33:45Ricardo Camacho:For us personally, I think there's two things. One, I can't control what's out in the air. You know, if there's airplane, if there's pollution, if there's all kinds of, I can't control that. all that kind of stuff you know falls right into the soil and it is the first agent going into the root the root hairs and the whole you know the whole system of it and I can't control that I can't control that there's nothing that I can do about it so that was one aspect of it the other aspect of it was I wanted to have something that was year-round that I didn't have to necessarily worry if it was hot if it was snowing I mean this first 80 ,000 pounds that we did it was snowing You know, a foot outside, you would look through the windows and these baby microgreens are thriving.

34:30Ricardo Camacho:Watching this in 71 degree weather, watching, you know, it be 32 degrees outside. So those are the two biggest things. So when it comes to the consistency of our food, when it comes to our consistency, and there are ways that we will, you know, be able to become more efficient, putting solar panels and making our things even more efficient on that stuff. But the two biggest reasons were for that, to be able to control the environment and I can't control what's outside and can fall into the soil or my plants or anything like that.

34:59Halie Camacho:Okay, so the other part that I love about your microgreens is that you guys are able to harvest them and get them to freeze dried within 48 hours so they don't lose their nutrients. And I think that is key because I don't think a lot of other microgreens out there that that's happening.

35:15Ricardo Camacho:Shout out to Trey. Honestly, that is logistical, you know, madness to try to figure that out, to harvest them. That same day they be processed and then the next day be freeze dried. It's something that I wanted to do to keep the integrity of the product, but also to be able to make sure we can rapidly make it shelf stable and not have to worry about anything happening to that product or anything like that. So, yeah, we harvested. That same day, it leaves our facility, it gets processed, and then the next day, it's going straight into the freeze dryer. So within 48 hours, we go from harvesting a fresh microgreen and it being a finished product to freeze dried at that point.

35:54Halie Camacho:You already said this, but it's harnessing 99 % of the nutrient density. And that's why it's so important to us that we do it as quickly as possible. The other option would be to ship them from across the world or whatever. And that's why we wanted to figure out how to do it right here in your backyard, right down the street from you. So that we can not only just be as sustainable and efficient as we can, it's less food miles. It's so many things that is just impacting in such a positive way. And being able to get just the most nutrient-dense product that is shelf-stable. Yeah, as we've learned about microgreens, I know there are other companies that grow the microgreens and they sit for days and days, weeks.

36:31Halie Camacho:They can get moldy. They can grow things. And then they're freeze dried. So they've lost their nutrients. They've got mold on them or bacteria or whatever. Then they're freeze dried and put in a product, which I don't think is OK. I won't say names, but a lot of them are letting their microgreens grow to two feet or higher. That's not a true microgreen. And they're not that nutrient dense at that point. At that point. They're just trying to get bigger weights and bigger yields. And we could do the same, but we do not because we want it to be a super nutrient dense product. So that's why we're harvesting at the right time.

37:05Halie Camacho:I did not know that little piece of info. And I'm glad to know that because it's with every ingredient industry out there. There are shortcuts. There are ways to try to make more money and make more profits. And it drives me crazy because very few are doing it the right way. Yeah, we will not do that.

37:22Ricardo Camacho:You could absolutely do that with microgreens if you wanted to. You let them grow an extra five days if you wanted to. You're out of the micro stage at that point, though.

37:31Halie Camacho:So interesting.

37:32Ricardo Camacho:And it can be the world of a difference on how the nutrients that's going to be.

37:37Halie Camacho:Yeah, so you guys cut at the right time, so nutrient dense, that we can say on our marketing up to 40, maybe even 55. We're still working on that, up to 40 times more nutrient, which is crazy.

37:48Ricardo Camacho:This is what we're really excited about because the green drink industry, unfortunately, has had a bad name because of all the things of lead or this and that. So I'm really, really excited, not only for everybody to try it, but something that we've done the correct way, something that we know that's going to be sustainable, something that people know are going to be proud of drinking it because of the story behind it. And we didn't really skip out on a single step when it came to our growing process. And I think that's going to be the difference of people not only liking it because it tastes amazing, but also the real benefit that people will receive.

38:23Halie Camacho:True health benefits from those microgreens. Can I ask you one other question? Tell the listeners about growing these hydroponically versus in soil.

38:33Ricardo Camacho:So hydroponically, you know, a lot of people will always fight it that you can always do the same thing that you're doing in dirt. and you absolutely can, but you will never be able to go back to the roots of how we grow, which is in dirt. Hydroponically, no matter how you can make the same nutrition that you're possibly going to find in soil, but you're synthetically making it. You know, you're having to make it to be able to feed through the water.

38:59Halie Camacho:Vitamins and things.

39:00Ricardo Camacho:The vitamins and things like that. When it comes to the dirt, you can't mimic natural biomes. You can't mimic, you know, natural nutrients. You can't mimic biochart. You know, there's a lot of things that you can't mimic that are also just natural agents for a micrograin. So there are certain things that one of the biggest things why people do the hydroponic is because of the cost of the dirt. Dirt is the biggest cost when it comes to that. Which shocked me.

39:24Halie Camacho:It's so expensive dirt.

39:26Ricardo Camacho:It is. And then when you add, you know, us wanting to have the best of it, you know, that is why. So the reason why is because of the dirt people will always tell you and yes they can add certain things to the water vitamins but it's they're cutting costs they're cutting costs and it's never going to be the same i also do have chefs that have tried hydroponic and then ones that grown in dirt and they can absolutely taste the difference on on the taste they're not as potent they're not as crispy they don't grow as girthy like the stems are not as girthy so there's just a lot of things that just make them a little less powerful or nutritional.

40:06Halie Camacho:We grow in soil because it is the way nature intended. Everything we do is the way nature intended, which is why it's such a nutrient-dense product. So like we said in the beginning, we're just trying to get back to our roots, want people to understand how food impacts our body, and especially food that's grown the right way. Yeah, for sure. Okay, so let's talk about our green strength for a minute, because people will be blown away to know how many nutrients are in one little scoop. And so you guys actually figured it out the other day. So in one little scoop, it's equivalent to 2.9 broccoli heads.

40:42Halie Camacho:So like almost three broccoli crowns. It also is one and a half bunches of kale. It's half a head of cabbage, of red cabbage. It's over five and a half cups of sunflower seeds. and then also a little over a cup of peas. And so that's one little scoop. Plus we put spirulina in there. So one little scoop. No one could really eat that much in one sitting. Like one and a half bunches of kale plus a half a head of cabbage plus three broccoli crowns. Who's eating that in one little setting? But yet it's equivalent to that and all those amazing nutrients and stuff that they could feed their kids. They can feed themselves.

41:20Halie Camacho:And so listeners, That's why this is so amazing. It's palatable. It's something that you can go reach for every day. You can drink it. Your kids can drink it. Everyone in your family can drink it. And you know that you're getting those nutrients inside of you. I'm just so excited that it's something that people can just grab off their shelves and drink every single day.

41:42Ricardo Camacho:For sure. I think actually one of the biggest things, too, is you just named all the different amounts for one scoop. People are going to notice the difference. There's nobody, I mean, I don't know a lot of people that are eating that many in a day. So, of course, your body's going to tell the difference. So, I almost challenge people that when they do start drinking it to kind of just, I mean, they'll notice, I want to say, within a couple weeks. If not before, just because of the amount that you're using. Your body's not used to that. Your body's going to crave it. And I know that from Miko.

42:12Ricardo Camacho:Miko craves microgreens now.

42:14Halie Camacho:We could do a whole show on why the kale, why broccoli. I mean, the broccoli, like we've talked about, has the sephoraphane. But each of the other veggies also have amazing properties, amazing antioxidants, just incredible phytonutrients that are really going to help people.

42:29Ricardo Camacho:And I think visually being able to see the amount, that totally takes it to a different perspective. Visually seeing, you know, how many heads and then you seeing essentially what it is in a scoop. You're like, OK, this is this is a lot more than just hearing, oh, it's this bunch. when you physically see, you know, this scoop, it could be equivalent to this. It's in a really kind of like hits like, oh, wow, this is a very powerful little scoop that you're putting into your scoop.

42:57Halie Camacho:Yeah, when you visually say like, this is equivalent to three broccoli crowns. Not little florets, listeners, the big crowns. And a lot of greens drinks out there won't disclose what's in their scoop. And so you don't know if you're getting one little floret of broccoli or if you're getting a whole crown. And so what's in ours is incredible.

43:14Ricardo Camacho:I'm super excited for people to try it. I mean, worth ups and downs that we had to do. Because again, I think we can all sit here and say we did it the correct way. We thought about everything that could possibly go wrong and it went wrong and we fixed it and we did it and we made it better. And we just kept taking no for an answer. And I can't wait for people to try it and really see a benefit in their intake of them trying it.

43:37Halie Camacho:Yeah. Well, some of my listeners have heard me say this and you guys know this, but I've had so many people tell me to quit, to give up. Why keep going? It's just been challenge after challenge to try to figure this out. And listeners to go from a 2 ,000 square foot space to an 18 ,000 square foot space to how many trays at the beginning? Oh, we had 2 ,000 in a month. Now we have 22 ,500 every day in production. Okay. So to grow that many, to figure out how to get them freezed right in 48 hours, to figure out how to keep them clean. And I mean, just so many things that everybody was like just quit like give up I literally had one employee who's no longer with us look me straight in the eyes and said you will never be able to do this and that sort of gave me the motivation of like you watch I'm gonna do this but a great piece of advice that someone gave me when I first started Justin Greens was he said as one CEO to another I just want you to know that you'll be successful if you can teach yourself and your teams to be problem solvers because every day you're going to have a new problem.

44:42Halie Camacho:And if you think of those problems as like, oh my gosh, we're not meant to do this. It's too hard. I'm giving up. You're going to give up. But if you look at those problems as like, oh, I'm going to learn how to become a better problem solver and I'm going to learn this challenge after challenge, then you become successful. And so I sort of had that in the back of my mind with this of like, no, we're problem solvers. Like if this is meant to be, it's going to work out because this is going to be a huge blessing for people. This is good for people. I'm a big believer that nature is to bless others and God wants the nature out there to bless others.

45:14Halie Camacho:And so I was like, I know this can work somehow, but it could never have happened without you guys. So thank you so much for just enduring the trials, figuring out how to do it because the processes were crazy and you guys figured them all out. You figured out the problems. I mean, there were so many times you guys easily could have quit, easily could have just said, we're done. This is way too hard. And you didn't. So a huge thank you to you guys.

45:38Ricardo Camacho:Thank you. I think, again, there was a point that I knew that this was a lot bigger than my own family, than Haley, Miko, my other two kids. It's a lot bigger than I feel like us now. I think we have a responsibility to make sure because of all the hard work, because of everything that we've done, to get it into as many people as they can, because it's about what it can do to them. And I know that, again, because it takes me right back to what I saw it did to my son.

46:02Halie Camacho:Your son, how it helped me with my hormones. But then you guys, like I said earlier, have had so many stories of people dealing with cancer, dealing with autoimmune issues, dealing with all sorts of issues that they've seen amazing results. So, again, thank you so much. We're so excited that this partnership came together and that we got through all the trials and the hard things and that hopefully people will love this product and just see amazing health benefits from it. So thank you for being on the show also and taking time to come be here. Thank you. My pleasure. So we always end the podcast with five final questions.

46:35Halie Camacho:And so they're really quick questions. You guys ready for these? Okay. Okay. So question number one, what emerging health topic are you most excited about right now?

46:43Ricardo Camacho:Creatine. That's a good one.

46:45Halie Camacho:Number two, what's a piece of advice you give your younger self? I think that you are worthy no matter what. You're worthy of love and acceptance, no matter of your accomplishments or what you do with your life. Oh, I love that. Okay. Okay, number three, what's the one health practice you'll never compromise on no matter how busy life gets?

47:03Ricardo Camacho:We become water snobs for sure.

47:06Halie Camacho:I have too. But, you know, staying hydrated helps a lot of different health issues. So, okay, number four, what's your favorite Just Ingredients product and why? Oh, there are so many that are a daily staple, but I have been using your face serum every day since you launched it. I've not missed it, and I love that. Oh, I love that. Not many people say that one, but I've used it every day since it's launched too. I love what it does for my skin. So, all right, last one. What is the best ingredient you've found to life?

47:34Ricardo Camacho:Love.

47:35Halie Camacho:Oh, I love that you both said it at the same time. Yeah, I think everything we do, we try to do with love. Every person we meet, every situation we meet, we do it with place of intention and love and just try to pour that into everything that we do. And you can tell. You guys are loving people. You love the microgreens. You love others. You want to help them with these microgreens and gain it into so many more people's homes. And so I just love that about you guys. So again, thank you so much for being here. And so listeners, go try our microgreens drink. It launches tomorrow on the 21st of July.

48:10Halie Camacho:You won't be disappointed. They are amazing. So go give them a try. Thank you for being here and being part of this community. Don't forget to subscribe to the Just Ingredients podcast. we've got so much more to share with you and if you're not already come join us daily on all social media platforms at just dot ingredients until next time keep choosing what nourishes you