one, two, 34.

Get my shoes on at the door, I'm Lapchick, 78.

Feels great.

I'm gonna shine after I do it, I'm gonna do about do it again.

Yeah, look at this guy with a beautiful collar about more than just for me, said, gonna share it with another guy to show you give that out?

I want to finish.

I'll take a look at, say, beautiful party that turns to a beautiful evening and look at the big, beautiful light.

And if you wanna see the come along with me, that's right.

Hello, everyone, and welcome to our experience machine.

I hope that you are enjoying this beautiful.

When we went to town gardening, I have one thing to say Where is your coat?

My cologne?

Oh, gosh.

Well, we are so excited to be here at the market.

You know, we have been wanting to go here for a while.

They opened back in September of 2021 and this is something that has been on my to do list.

I'm so excited we get together.

Yes.

So we get to process off of our To-Do list and you will too once you see this place for Courtney.

I'll be right back.

I'm going to go catch up with that.

She's the owner of this place, and she's also the chief waiting for anyone to ask about the thing.

The cheese lady is a friend of mine, Tyler Medium-Size.

I'm going to get inside.

We are super excited to meet all of the different owners here.

But let's start here because not only are you the owner, you are the cheese lady as well.

She's like, Aren't you, ladies?

Jill, tell us about the cheese lady S.O.

Joe.

So cheese lady.

It's a great small Michigan franchise.

There are eight of us.

I am the seventh one.

There's Muskegon's, the original one, Kalamazoo, Grand Rapids, Traverse City here.

And then on the east side of the state, we've got Fat and Rochester Hills in Farmington or Rochester in Farmington Hills.

And you know, who doesn't love cheese?

Yeah, I mean, everybody, I'm looking up at the board.

I mean, I don't think I've ever seen that many different cheeses in one spot.

That is pretty incredible.

Yeah, for over 140 cheeses.

Wow.

Almost all of them you can sample while you're in, so you know you're going to love it.

So how about I won't try 140?

But how about two?

Sure.

What is one of the favorites of your customers and what is something that is very unusual?

So this is Mariko Pino Rosé.

So it is a cow.

Is milk washed in sparkling rosé and it's covered in rosebuds?

Well, you had mentioned, yeah, well, you mentioned the Irish Cheddar, so I'm sure you'll get your cheese from Ireland.

What are some of the other countries that you get them?

We get a lot from France, Spain, Q some of the Scandinavian countries.

Oh my goodness, that is delicious.

Deb Kelsey, I wish I could give you a piece, but not so good.

You know what?

You really taste that rosé like fruity, effervescent.

Really good.

That's going to be great for Valentine's Day.

I love that.

Very good.

So you're going to be all right.

Everyone always gets to try to crack open a new one.

That is great.

That is good.

All right.

one more Irish cheddar Irish chances.

That's one of the favorites, right?

Yeah.

So we're a little bit different.

You know, most cheese shops have all the pretty stuff and probably keep it all back here and we want, you know.

So you got to trust your cheesemonger customers get their favorite cheese mongers.

So when you come in, we'll always give you a sample.

Thank you for all the Irish Cheddar Irish Cheddar.

Oh, that's good.

Mhm.

DAB, along with 140 different cheeses, you also have a lot of other things to these crackers, cheese, spreads and sausage.

Yeah, we got anything you want to do with your cheese or to go along with your cheese.

We carry.

We've got it.

All the meats are all Michigan made from Berry Farms up in Central Michigan, and then we've got other dairy stuff like fancy delicious butter and spreads.

We've got a frozen section.

We got a lot of gluten free product.

I see that.

Yeah, people love that and a lot of jams as well jams any accompaniment for your cheese.

We've got it.

That's great.

And you know, people and you also have boards because people love those charcuterie boards.

We do.

Yes, I did a ton of them at Christmas.

When you can come in, I need a little bit of notice because they take a minute to put together, but we can do them any size.

OK, I can cater.

I did some weddings this summer.

Oh, nice.

We do gift baskets, anything you think you might want.

I'm talking with community tap in the back doing a raclette night, which is a super fun.

It's like a a grilled cheese and you just scrape the Oh, nice.

I'm super excited about that.

So, yeah, so I'll do special events.

I love partnering with the wineries and breweries around town who do some really fun pairings and classes.

It's great.

That's wonderful.

All right.

Well, you know, I know when people are watching this now, they're going to want to come here to the market, Deb.

So what are your hours and what are your days?

So the food market is open daily ten to six produce cold coffee opens earlier in the morning.

They open at seven Dance Cafe serves breakfast Tuesday through Saturday.

Double check with them and so they're open at 8:00 a.m. Everyone else opened a ten community taproom stays open till 9:00 p.m. Sunday and Monday.

They close at 77 and the wine shop is open till seven.

OK, but I think I did hear you mentioned coffee, coffee, coffee.

You know what?

I didn't have any this morning, so I think that's what I'm going to go now.

All right.

OK, thanks a lot.

Peter.

Now, this is a place that has lots of opportunities for you to shop and to get some of those goods.

We are here at Dad's Farm in the market and actually this is just an amazing space that you guys have here.

There's so many options here, too.

Yeah, yeah, we're trying to.

The options are going to expand in the summer as well because we're going to have everything is going to be local.

It already is going to have a ton of local stuff here.

That was the goal, right?

Because Michigan has so much to offer in terms of like produce.

And I've got creamed pies here from Frenzel.

I've got six meats from various brands, just like, I don't know, outside of Photoshop so much.

I was looking at this alligator and beef cajun jerky.

Yes.

Is it good to be true, right?

Honestly, I've tried 90% of the things here.

There's literally a comp in our system for actually because I spend much of it.

I also just want to make sure that everything that I put it out to my customers that we're selling is good.

I would absolutely buy something that I'm not sure of quality, so I'm trying to get everything as opposed to directly from the farm.

Absolutely.

The consumer as possible, which with the produce we really do and the other things as well.

So I see a lot of things from Dad's farm.

How long is the farm been around and how did they get started?

Sure.

So my grandparents are farming in the late forties, and then that just went through the generations.

At one point, our grandma was actually one of the largest Apple producers in the state.

Oh, OK. And we did a variety of everything.

We had cherries, which are, yes, we enter cherries, apples, peaches, things like that.

But my dad unfortunately passed away in 2011, and I took over the farm for a little bit after that.

But as time went on, I really wanted to focus on my markets and get in a wider variety of produce.

Yeah.

So that's what we've done and come up with this, the space and there is so much variety to and how does it change throughout the season or how do you expect it to change?

Honestly, I didn't really know going into this.

The one question people always asked me was, What are you going to sell the winter?

Because like, yeah, it's not my black plums like I better than my least favorite thing about the winter.

Yes.

I was surprised how much is still looking in the winter, and she was saying that you always have lettuce that is still that entire.

So Artisan Farms is out of new buffalo.

And if you go to my Facebook page, you can actually see the pictures that I took of their vertical indoor farming operation.

Awesome.

They've got a huge space that they grow under UV light and they've got tail.

We've got baby spinach, red and green letters, different types of salad mixes, basil.

Oh yeah, just all kinds of good stuff that's local all year round.

And I even saw some of the jellies.

I know I've been on the hunt for another raspberry jalapeno jelly, and you guys have that over there, too.

What are some of your favorite jams?

The spicy foods?

The spicy?

OK, it's good on chicken tacos.

It's got peanut butter toast.

Everything, but my cousins actually make our jams.

They've been doing that.

I want to say, like 25, 30 years.

That's a moving thing.

So really, a family is involved in some type of farming aspect.

That's amazing.

Now you guys also take some of this food and use it into the café.

That's here too, right?

Yeah.

So when I started this, I wanted something to kind of like compound the customer's experience and we started with, Oh, maybe we'll just do a few sandwiches and stuff like that, too.

If we're going to be here, let's do a full blown coffee.

That's amazing.

Check it out.

So let's go over here at Dan's cafe.

Yeah, you guys are using a lot of the food that you have over in your produce section to bring it from the farm .

70% is coming from the produce section over there for two reasons.

That way we know it's fresh and also to mitigate any waste.

one of our big platforms is we eat food waste in any form for sustainability, such as deciding whether that be using over there for the cafe or working with local shelters and soup kitchens, which we do a lot with.

But you know, we're really trying to make sure to get back and reduce food waste as much as we can.

So other things, you know, like things that we don't sell chicken and things like that are sourced from other places.

And what are your hours here at the cafe?

So we're hoping from ten to six Monday and Tuesday and the rest of the week, Wednesday through Sunday, we're open from eight to six.

So we're seven practice options two and lunch dinner to talk about our menu.

OK, I'll tell you my favorite things and my favorite breakfast item is the breakfast burrito.

That's you get it as a burrito.

Horrible, but everything's everything's good because, like I said, we're a scratch kitchen.

So Chef PJ is making everything from scratch, and I can't stress that enough is down to the coleslaw, the sauces, the ranch.

I've heard good things about her potato salad, rice, potato salad.

Yeah, grab this out.

This is the potato salad.

This is coming home with me today.

It's amazing.

She does everything in-house, and I think we really pride ourselves on the freshness of our products and getting a good product in our house.

So breakfast and then lunch menu, we have a wide range of chicken sandwiches with steak sandwich turkey.

We try to do a little bit of everything and we have some desserts.

one of our obsession with me on dessert ice cream.

Chocolate milk that now we have a little bit of everything, and I was fortunate enough to get my sous chef was also a cheesecake shop so nice and house made cheesecakes, cheesecake bites.

We got cheesecake cups.

Right now he's doing a Girl Scout Cookies special.

So I took that on your guys's Facebook page.

That's amazing.

And you guys even make homemade lemonade to do with fresh squeezed lemonade and fresh squeezed orange juice.

So those are in-house as well.

Like I said, as much as we possibly can and people can even call in and place an order ahead of time, call in and you can order online as well and come pick that up so you can skip the way.

Awesome.

Thanks for showing us around.

This is awesome.

Thank you.

So in order for me to do all the shopping that I plan to do today, I need a little caffeine.

So I figured, let me stop here at Invesco Go Coffee and let me tell you first, Hi, what's your name?

I'm Kerry.

Hi Carrie, I'm Kelly.

So OK, so here's the thing I do love coffee, but I'm not one of those.

I'll take it black.

You know, I'm kind of like, I want some some coffee, but I want like cream and sugar, you know?

Okay, so you're probably want him a latte.

I do have a maple latte.

00, from a local store in bridgman allies like so that we use their their maple sirup.

I can do that in a latte for you.

That sounds good.

Is that one of your customer favorites?

Oh yeah, OK, all right.

I'll take that, but I'm going to go talk to Bree.

Yeah, because I heard she kind of runs this whole place for you.

Oh, thank you so much.

All right.

Hey, BRI, hey, how are you?

Good.

I'm good.

Wow.

Well, you know, I heard about this maple latte.

Sounds really good.

Yeah, one of my favorite big customer favorite.

I heard Carrie tell you we sourced the Maple sirup locally, which is part of our kind of philosophy here to do to be a small business, but to support other small businesses as well.

Well, tell us what drew you to come here to the market?

Oh, great question.

And Frisco is one of the first to say yes to this space.

Our original shop is in Sawyer, Michigan, about oh, 20 or 25 minute drive from here in Harbor Country, and we wanted to expand into Saint Joseph.

And this is such a great space because as you are seeing today, there's shopping, there's wine, there's cheese.

There's so much offer, there's a taproom.

So just being part of that, you know, 7:00 a.m. your your morning coffee and then this place is open till 9:00 p.m. with the taproom.

And so just being part of that whole scene that's created for our community.

Well, it seems also like there's a really beautiful, really family atmosphere here.

Yeah, I think very communal with these center tables where our guests but everyone else's guests and customers can sit as well.

So kind of something for everyone.

If you brought the whole family or a group of girlfriends or guy friends or something for everyone to enjoy and then just be together in a communal space.

Speaking of something for everyone, you have a lot of coffee here, but you roast your beans here as well.

We do roast in the sawyer location.

So again, only about 20 or 25 minutes away, and that's our original shop.

And we have always roasted in Sawyer since the start of years ago, about ten years ago.

And so definitely worth a stop on your drive there as well to see the San Francisco.

And it's a beautiful big yellow piece of equipment.

Definitely a striking machine.

But yeah, we're taking the beams from green to roasted, and then we're using those means to make your drink today, as well as all of our customers drink that's also selling in local grocery stores and restaurants as well.

Now I know coffee, it seems to me, has really grown in the past.

I would say, like ten years.

I mean, coffee is it's it's a thing, it's same thing in itself.

And so how many copies do you have here and all the different varieties for different customers?

Yes, wonderful question.

So we always have a drip coffee on all times a day.

Our hours here are seven to six, so you get your fix at any time.

And generally we always have a light roast and a dark roast.

OK.

But we do offer several different varieties within each roast type, as well as medium roast.

So we have, I think we're around eight to ten different roasts in our rotation.

But again, too on kind of on tap on drip at all times.

And then we use a medium roast coffee bean for all of our cold brew as well.

So literally anything that you can get that's coffee based and infused is from beans that we roasted.

Absolutely.

Well, I'm ready to try my luck.

Oh my gosh.

Very nice.

I mean, does the Latin for that presentation so pretty?

It's a nice little.

Right?

So here I go.

I'm ready to taste this.

Oh, my gosh, that is good, I can taste that Maple sirup, I told you it's my Oh my.

Thank you so much.

Wow, that.

That is delicious, perfect, she got it just right.

Well, thank you so much, Bree.

It was nice meeting you and I'm glad I'm getting some caffeine so I can do some more shopping at the best.

And so now what is the flavor of this team?

So this flavor is going to be it should be very sweet as a white to of might be a little bit subtle as well, so it won't have any bitterness or stringency that you might be used to and a lot of green teas.

What smells good?

I like a lot of sugar, and this is also going to be a slightly aged white tea.

So all that is good.

All right.

So it's going to be coming from a tea cake, so it was picked and processed.

So these are all going to be tea leaves, some tea buds in there as well.

So this is all you get it into this.

This is how I've been getting it recently.

I got a little donut is that you make on actually has little doubt that.

So this is the most traditional tea cake.

And so I just I just took that, broke it apart, took the tea leaves a fired, put it up in there.

And then it's just a different way to experience tea, really.

But it is, and you provide the opportunity here and you have a lot of what are some of your favorite flavors that you have here?

So I try to have a little bit of everything I see on the menu here.

I I try and have a little bit of all.

There's six different varieties of tea in the world green tea, black tea, longs course and white teas.

There's also yellow teas as well.

Actually, that's going to be a very rare.

I actually don't have any yellow tea menu right now.

It's hard to find it's mostly in China to try to get some.

Actually, the tea we're drinking now actually isn't even on my mind you, this is a tea sample from somebody I'm open to work with.

Yeah, a little bit of a secret room.

Maybe night for you.

So what is probably your most popular one here on the menu?

My most popular tea.

A lot of the flavored teas are going to be very popular, like a ginger peach may have a lot of Chinese are going to be really popular.

Yeah.

So another tea company that I'm working with on my menu is going to be the tea spa.

They're going to be based out of Boulder, Colorado.

So I got like the mile high chai make that make a little more sense.

But it's just going to be like, I have a masala chai.

I got it turmeric chai coconut one some coffee, a coconut chai.

So those are going to have some red ribosome African chai African tea leaves rather.

So a lot of different options.

I tried to get a little bit of a selection for everybody.

I know a lot of people think this looks overwhelming, but when you really get into the tea world, it's so that's a very small sampling of each one.

And which one was this one?

I'm hoping to grow.

So this is going to be going to be on the white tea.

It's going to be very similar to like a monkey picked away with some more of this.

And what is the significance of using the small?

So the small cups is really.

So this is like I said, it's going to be a more traditional way of drinking tea.

Hmm.

And so the idea in China is like, we're going to like I said, we're going to be using a much higher volume of leaf to water ratio.

And so you're going to get a much better flavor in a shorter period of time.

So then you start like CPG five minutes.

Exactly.

So that's going to be considered like Western style as you see what they're going to call that.

And so the idea with this is going to be a long form tasting.

So we just sit there, you do this ten to 20 times until the tea loses its flavor, really.

And so it's just a different way to experience the tea is where in west or brewing, you're going to take it, step it and try to get all that out at once with a gong fu style.

You're just going to try and get that out a little bit.

And so by doing a smaller tasting, it's going to cool down so you can drink it faster and really focus on what you're drinking and tasting and kind of experience the tea in a deeper, kind of more connected way.

I feel like you're a very balanced experience, and I don't I don't.

I honestly do grow up drinking, so I didn't.

It's really I moved out West about ten years ago.

I really fell in love with tea.

It was just it's been like a hobby, kind of a passion of mine for a long time.

I moved home and I couldn't find good tea anywhere, and so I just decided to right here.

And so, yeah, I do.

I I've been learning about it a lot for a long time and just from other people and things that I've books I've read and people I watched on YouTube and things like that.

Sure.

But yeah, so I maybe have a little bit.

I wouldn't call myself an expert yet.

I'm hoping to get there eventually.

But the tea world is just so big and so, so wide and so deep that there's just so much to learn.

And so you're asking about tea pots and what's the best way?

I would just go by color.

And honestly, the black one, that's why I got the different colors.

And here we go with the blue in here.

This is actually a great little personal teapot, so it's going to be very small and a lot of people are aren't sure about drinking loose leaf tea.

This is definitely gonna be one of the easiest ways to do it.

You got your basket, go teapot.

Throw it in there so you get your hot water and a kettle, something like that.

Put your tea and put your water.

Let it steep down, steep and take it out.

Bam got ready to go, right?

It is there.

So it's very simple.

Do you make it sound so easy and so you can get as fancy as you want to get with tea?

Like I was getting over there and get really in-depth with it and try and get in touch with it as you need this tea water in you.

That's all you need to get tea going.

So I like that combination.

It's really simple.

Yeah, that's all you need.

You get as crazy with it as you want or is not crazy with it as well.

Thanks so much for shopping around the tea bag.

You guys.

So much for coming in today and I hope to see you in awesome.

Well, as you can see, there's so many wonderful items here, but everything is so unique.

How did you decide what you wanted to bring here?

Oh my gosh.

It was a process, so I used to go to a bunch of the farmer's markets in the summer.

It's a great way to kind of meet the local artists around town.

And then there's just, you know, ripping off the Band-Aid and you're like, Hi, I'm Barack, and I want you to be in my shop.

And so it's something you might want to do.

And so it was a lot of fun and then also along with it.

They also recommend people that they know.

And so it's kind of just all come together that way, just recommendations and me finding out what are some of the favorites when people come in here?

Oh my gosh.

So right now, the favorite is the sand and beach collection by straight from the lake.

So she utilizes a lot of like sand from Lake Michigan.

And then she also adds a little glitter.

You can make it look like a wave.

And then she has all the beach glass as well.

The favorite right now is the Homes Collection, which contains sand from all the five Great Lakes.

So, so yes, people do really like those I really love.

You know, one of the things that caught my eye, it's so simple, but so cool, right?

These these are book markers, and I love this one here.

Do you read books?

Be happy?

Yeah, I love this one.

My drinking club has a.

So is this a local artist?

Yes, this is also a local artist.

It's eclectic pearl crafting, and she does metal stamping art, though other tags as well for keychains.

The bookmarks are huge hit right now, so I personally want to keep one for myself.

And then the other thing that I would love to highlight are your sign outside with this.

I mean, that's something that's really in people.

Bring it into their home.

It just really adds something very special.

And I love this one.

There is only one you so be true love to be nice or leave.

That's something that we're really, really ready to learn about being nice with each other.

And what I saw something that was, Oh, this one, I said, I'm buying this for my kids.

Oh, don't think it's hard.

It's so hard.

So hard.

That's what they tell me all the time.

I think I'm going to get this along with some other things.

But again, you have potpourri and you candle is just a really fun place to shop.

I'm definitely taking this.

My kids need it.

I'm going to do some more shopping to help you hold onto this one.

I thank you.

So one of the cool additions here in the market is the community tap room and call.

You're the owner here.

This is an amazing space for people to sample some of these delicious beverages.

Yeah, we've got craft beer, cider wine, draft cocktails have mead seltzers, just really anything at craft.

We focus locally here.

We have so many breweries in varying.

Absolutely right all together.

But also we bring in a lot of Michigan beers, regional national beers.

I love West Coast beers, East Coast beers that I won't even bring in some international craft beverages as well.

That's amazing.

And you guys have also have some cocktails that you do.

Yes.

Yes, we have cocktails right on draft there from North Pier during the.

Yeah, it's great.

I know you like that one.

I guess you like that one, but you also have some nonalcoholic options too for people.

We have tons of nonalcoholic.

Okay, that's great, especially for our dry January.

We have ten right now, ranging from craft soda to nonalcoholic beers that that actually taste like beer and even not your typical O'Toole's, right?

Exactly, yes.

These are juicy IPA.

Echoes IPA is Italian pilsner so sour we are a nonalcoholic beer.

Oh, that's awesome.

And you guys have wines here as well.

Absolutely.

Yeah, we're currently featuring wine from Lake Michigan.

Vintners are great winery over here in Benton Harbor, Michigan.

They're the first teaching winery in the Midwest, meaning the winery is right on the campus of Lake Michigan College.

OK?

Every class you buy supports the students there, which directly supports the next generation of Southwest Michigan vintners and vineyard professionals.

That's amazing.

That's amazing.

And now with this, I know your hours are a little bit different here in the market.

What are your hours currently in the winter hours?

We're seven days a week.

We open at noon every day here.

We are open Sundays in Mondays, noon to seven Tuesdays through Saturday from noon to night.

And I love that people can grab something from the café so they can have, you know, a snack or some lunch or dinner, and then they can come over here and grab a drink from the taproom as well.

Yeah, definitely.

Anything from bags, cafes, sandwiches, soups, salads, specials or even snacks from the cheese lady or farmer's market, there is a great option, but it's the combinations are limitless.

And I know you have some behind behind there too.

So people want to grab some of those cheese plates and get them.

You grab it right here, guys.

All sorts of cheese trays and other snacks made just for us from the cheese lady.

Awesome.

Now this is one of the sample bars.

Tell us what we have here to sample.

So we've got a great cider from pizza cider here and Stephen, so I want right at the front seats.

Brewery brand new Audi Union Pierre IPA from one of my favorites transient artisan ales and great.

And even up on peanut butter stout brown shirts for now, I have to try that a peanut butter sour.

Where's it?

Brown's short's brewing company up in Bellaire, Michigan.

OK, and then as far as all of the options that you have, are they routinely changing throughout the season to our checklist changes constantly.

Fine.

Oh my gosh, the peanut butter smell out of that.

That's amazing.

Oh yeah, peanut butter is awesome.

Yeah, we love to bring in stuff that you can't normally find around here.

And definitely a lot of favorites too.

From the air.

Awesome.

And I was eyeing this, too.

This is something really cool.

I know a lot of communities are doing what the downtown district.

You can actually take your alcoholic beverage to go.

Essentially, the downtown district is an awesome addition to Saint Joe that just last year.

So this will be our very first summer.

You can come in, get anything from our cans and a social district cup where we'll put it up for you, where you can walk right outdoors here to the Commons area, which runs from Main Street, all the way back down this street to that road to be closed off in the summer.

Yeah, I've seen that before, so you can kind of use it within those spaces.

Yeah, and it'll be really great for Ice Festival.

Coming up February fourth through downtown, I can get your beverage up and walk down the sidewalks.

It'll be aligned with handcrafted ice sculptures.

Oh, that's amazing.

Awesome.

This is such a great space.

Thank you so much for showing us around.

Thank you so much for coming.

There's so much to do here, and it's such a great vibe.

I mean, it's such a fun vibe.

Family atmosphere, definitely a place that you guys want to come and visit.

Yeah, and you know, there's lots of options here, but there's also a lot of vegan options too, which we didn't show everything.

But a lot of the shops here also had a variety of vegan things, including some of the handmade goods too, which was amazing.

That is great.

But you know what it's like you said there's so much here.

We can't show everything and experience it for yourself.

So come on out of Saint Joseph and head to the market.

Experience miss is made possible in part by the Community Foundation of Saint Joseph County and the Indiana Arts Commission, which received support from the State of Indiana and the National Endowment for the Arts.

This wnit local production has been made possible in part by viewers like you.

Thank you.