Episode 56 | Interview with Dustin from KaPop

Enjoy food, enjoy travel and enjoy life. You're listening to travel gluten free by Elikqitie. 
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All right, my friend. So here's a little background on my guest today. We were at the nourished expo and I got to interview my guest. He is a health enthusiast, loves fitness and loves eating even more. He's a crossfit instructor and he trains many of his neighbors and friends and his most of his friends and family can tell you, he's constantly battling the desire to watch every ingredient that goes into his body and to just enjoy eating. And then one night a few friends and he and he had gorged himself on healthy chips. There were high and empty calories and bad fats. And the kicker is they didn't even totally taste great and he knew he had, they had to be a better way. So what he thought, what if he could take the snacks everyone loves and make them with better ingredients. And since he's a Paleo enthusiast, he realized that he had a bunch of ancient grains in his pantry.

Enjoy food, enjoy travel and enjoy life. You're listening to travel gluten free by Elikqitie. 
All right, my friend. So here's a little background on my guest today. We were at the nourished expo and I got to interview my guest. He is a health enthusiast, loves fitness and loves eating even more. He's a crossfit instructor and he trains many of his neighbors and friends and his most of his friends and family can tell you, he's constantly battling the desire to watch every ingredient that goes into his body and to just enjoy eating. And then one night a few friends and he and he had gorged himself on healthy chips. There were high and empty calories and bad fats. And the kicker is they didn't even totally taste great and he knew he had, they had to be a better way. So what he thought, what if he could take the snacks everyone loves and make them with better ingredients. And since he's a Paleo enthusiast, he realized that he had a bunch of ancient grains in his pantry.
And what if he could create an ancient chips and treats? And their first test was with, they're insanely picky. Six year old Marek, they have two little boys, which are too super cute. And when you went and stopped asking for more or they knew they were onto something, they took their products, they saw very positive response and everybody kept asking for more. So here is my interview with the owner of Kapop, Dustin thinkful. Okay. So without further ado, I love to introduce my feature guests today, Dustin Finkle from Kapop snacks. Dustin, welcome to the travel gluten free show.
Thank you so much for having me.
I just said like we could get together. We are actually at the nourished festival today and by the time my listeners hear this, it's obviously it's going to be over. But um, the nourished festival was a lot of fun. There's a lot of great people here. So tell me something that you liked before we get into about the nourish festival today.
I love that they are expanding from just gluten free to some of the other great nutritional focus out there like Keto, Paleo, plant-based nut-free. But I love the focus on people eating healthier, eating better, the expansion of gluten free, and to what I'd call quote unquote mainstream. It's just a fantastic show and people get to try out a lot of different products as great deals, great people, and great to great to meet a lot of other great brands.
Awesome. And speaking of great deals, I know you have a special for the listeners of travel gluten free podcast.
That is correct. So if you want to go to our website, which we'll learn more about www. k a p o p snacks.com and type in discount TGF for travel gluten free, TGF, you will get 20% off your order and we look forward to having you try this cause I know and I guarantee that you will love this product.
You're definitely going to love this product because my daughter loves your product and she's super picky.
Part of how this started with Mike Mikey.
Oh Nice. So tell me a little bit, let's start off by first telling me what is your role in Kapop and how long has kapop been around in business? Cause you are a relatively new company.
That is correct. So my role spans every part of the company, but technically I'm the founder and CEO, although we also call me the top k-pop. We elite Jack of All Kapops and uh, we like to create fun names for our roles. I actually started the idea in October of 2015 we launched though in April of 2018 so we just celebrated our one year anniversary. Thank you so much. It was an incredible moment. We've celebrated with all the people that have been part of this journey because even though there's only two full time people on the team right now, although we just gave a third our offer, we are excited by just the tremendous support we have by the community, our fans. We did a huge promotion and people are responding 55 star reviews on all the sites and it's been a journey. We're in 800 stores right now and growing, so it's been great.
Wow. That's a huge growth in one year. So you are the founder. So how did you come about making this snack? Like what, what was your like your purpose or drive for making the snack?
So there's a lot of different answers. I'll kind of give you the high level journey first. I'm a huge believer in health and wellness. I'm a crossfit instructor, I'm a health nutritionist. I love eating healthy and I love trying to live a fulfilled life. And food is fun, food should be fun. And unfortunately there's a lot of serious natural foods or nutritional foods that kind of take the fun out sometimes. And I wanted to bring food fun back to food. So we focus on three key areas. Authenticity, simplicity and joy. Fun, taste. Joy does not need to be a trade off. So that's kind of the concept of purpose of the company. I've had the luxury of being in the CPG food market with just consumer packaged goods, food world for about 15 years. And I've worked on a lot of great brands, one of which was launching the first national gluten free product ever, and gluten free checks, uh, with general mills, which was an incredible journey.
And I'm happy to go into that. So I've always been a fan of gluten free and the, and believe in the power of eating a gluten free diet. And of course all the people who have celiacs and discovering how beneficial and how much wellness is going to bring to their life. So in October of 2015 like many people, I was starting to eat some of those better for you. Chips out there and I use quotes and some of those better for you. Popcorn and again, the air quotes. And I realized there was no nutrition, no value to that calories you're putting in your body. And every calorie we put into our body should have some real benefit to it. So I'm a big fan of ancient grains and I have been fan of ancient grains for 10 years. Ancient grains are those grains. I've never been hybridized and modified or selectively bred for thousands of years.
So they're so rich in antioxidants, vitamins, minerals, protein, fiber, and they're also so good for our earth that bring bio diversity back into our soils. So I thought, Huh, I wonder if you can pop ancient grains. And they're really tiny. And I put them on the stove and I created this burnt popped sorghum amaranth chemo mix. And you know, it's like the burnt little ends of the bottom of pop popcorn bag. And I was like, Huh. But I ate them and they were so delicious. There's no holes so you can eat the little tiny popped. And I gave it to my seven year old son who is the most picky eater in the world. Unfortunately. He loved him, my other son loved and my wife loved them. And then I went around the neighborhood and the other moms loved him and I knew I was onto something and decided to really pursue this after doing some more consumer validation.
The reality was though that the format didn't work. And so we spent the next two years essentially transferring from this burnt popped little bag of stuff to uh, the pop chip format that we have now, which is only three core ingredients. We use 100% pop sorghum, which I'll tell you what that is in a second. Either cold pressed, Oliver, sunflower oil and seasoning. And when I say seasoning, I mean the seasonings you find in your pantry. And that's it. Our olive oil and sea salt is literally only three ingredients. And so just around that up sorghum is a grain that originally started in north Africa about 15,000 years ago and we had fun. Did you nose on our bags? Like did you know sorghum was found in the pyramids? Did you know Leonardo Davinci kept ancient grains like sorghum in his pantry. Ben Franklin introduced sorghum to the U s we have all kinds of fun of things, but it's an incredible grain and we're, we're thrilled to use it in our products.
It was nice that you had, you did, you took that time to develop your product really well. And then that's probably definitely one of the keys to your success is that you took the time to develop it and to find out what works and what doesn't. And I love the chip forum because for two reasons, one, it's just easy to eat. Um, then a little pieces and two is you can put lots of yummy things like avocado, Guacamole, salsa, whatever you want on there and, and eat it with your chip because, and they're pretty sturdy too. And that's what I like about them as well. Cause sometimes you get gluten free chips and they're really, they crackle really easy. So it's hard to put stuff on them because it breaks off. But I love your chip and it's um, it's really, it is really fun to eat actually because it's very crunchy but it's light. It's not heavy, it's not fried. So those are all really great things that I love about your chip and the flavors are awesome. The olive oil and sea salt is my favorite.
Fantastic. We love that. It's such a simple, classic flavor. Uh, we also have rosemary garlic, which is actually our number one seller. And a funny story about that one. I almost did launch rosemary and garlic because that was a little bit out there and I was worried that it might be too far, but thankfully we did and it's our number one flavor. We also have a dairy free Cheddar and I guarantee you everyone think it tastes like a cheeto. We've literally put this up against regular cheese at a d for dairy managers at retailers and they couldn't tell the difference. And then we have a salt and vinegar and we're launching pretty soon a sweet product called the maple cinnamon. And then we're also launching a spicy with a red, green Saracha blend, which is going to be just absolutely terrific. But the, I tell everyone we're non-gmo, we're gluten free, we're allergen-free, we're Vegan but we're not taste free. And that's what people love about it as we are not taste free. Delicious. And they're incredibly dense and nutrition and taste and the fun products to eat. So thank you.
Yeah and I was very excited to find out that your Cheddar was dairy free cause I am not sure if you know this but a lot of Celiacs also have dairy intolerance. A lot of the times like I can eat really small amounts of dairy every once in a while. But like if I'm eating a whole, like not a whole bag of chips, sometimes I do that I'm on the road and doing a road trip. But if I want to eat like more than just three or four chips, it has to be dairy free. So he's really excited yesterday to find out that you are, is your cheddar flavor correct. Is dairy free and that's great because a lot of like my daughter, she's vegetarian and she's and she's Celiac and so she tries to stay away from animal products as much as possible so she could eat this, I could eat this, we can keep it in the house like it's fit for everybody.
It really is. It really is. It's been fantastic to see the y target that we've gotten. I kind of expected what I call the natural food mom to be our core target and she still is, but we've seen just a tremendous acceptance from kids as young as two to our oldest consumer right now is I think 86 years old. We've seen and one of our heaviest consumers by the way, ironically, but we see just this wide swath of people who love it, whether or not they're celiac or they're Vegan, but also even if they're just an everyday consumer, people love our chips. I was not going to sacrifice taste for anything really because taste is king. However, I was also not going to sacrifice on simplicity and authenticity, no fillers, no bad stuff. I wanted this to be the product that I would feel good about my kids eating and that I'd feel good about eating every day as well.
Oh. How many of your clients would you think are eating your product because they're gluten free? Or do you find just people are eating your product because it's good tasting? Because like if you'd as good tasting, it doesn't matter if it's, well, it doesn't matter if it's got your favorite Celiac, but if it's good tasting product, it's a good tasting product. And one of the misnomers about gluten free food is that it tastes bad because it doesn't have wheat or gluten in it, which is not true. So how many of your, would you guesstimate how many of your clients are people who buy your products are buying it just because they like it and not because they're solely ACC or gluten intolerance?
It's a great question and I'll touch on something you said first, which is the taste of gluten free foods. I think that may have been true back in the early two thousands I think the industry and the food industry has done such an incredible job of developing and focusing on the gluten free audience. It's one of the biggest trends ever in food and so they focus on better foods, better taste is fantastic. However, I will also say I saw a study that said a lot of gluten free foods for kids are also laden with sugar and so one other thing that I focus on is two of our products have no sugar. The other two have less than one gram of sugar per 20 chips, and so I'm very anti sugar and so it's something we also focused on. So just wanted to touch on that, but to answer your question, I don't know the exact figures yet, but what I can tell you is we're actually bringing a lot of people back into salty snacks who left it because they couldn't find a healthy alternative.
There was these quote unquote better for you products that were fried or had a lot of fillers or just were about low calorie. We're 300 calories per bag and we're still healthy and we're still delicious and we're air fried or not air fried. Sorry, just air popped. So I don't know the answer but what I do focus on from a marketing standpoint is tribes try based marketing in two tribes in particular they are very passionate or gluten free and vegans. And so I do find those two audience specifically are so thrilled about their products. Vegan hasn't gone as far as gluten free has in terms of the development of great tasting foods like cheeses that tastes great and you see that development coming quickly. But I love the tribes of the celiacs and gluten free market, the Vegan market, the allergen free market is also tremendously growing unfortunately because there's so many allergies out there and so we focused on that market as well. So it's a long way of saying, I don't know the answer to that question except to say what I love is that people who have no issue, not CELIAC, not gluten free, not Vegan, they love our products and the people who are Vegan, gluten free, Allergen free, whatever, love our products. And that just, it warms my heart honestly.
Another question I wanted to ask you about products is how do you determine how often you a new product out? Do you say like, okay, we haven't put one out in three months or, and then what kind of, I guess market research do you do to put a new one out? Is it mostly research within your company? Do you ask people, do you, how do you do that?
So like I mentioned, I've worked for big companies that had millions of dollars of marketing budget. I don't have even a fraction of that, even thousands of dollars of marketing research. So I again focused on the tribes. The best research I do is demoing my product. I've done probably 500 plus demos. I know every statement that I'm going to hear about my product. I know every piece of feedback, good, ugly, you know everything that we're going to hear about our product. And through that I've gotten the best consumer research possible. I know which things are kind of the one off comments. I know which things I need to actually consider because I'm hearing them constantly. And the one that we kept hearing was a god, I wish he had a sweet flavor. God, I wish he had the spicy flavor. And we heard that over and over again. So I take that and then I do add the quantitative Lens, which is I go into the store and I'll literally count all the brands and I'll measure how many flavors they have, which are the flavors that are in more stores, which are in less stores.
So you can kind of tell which are their top flavors based on how many stores are in. And I compare the two days and you'll see spicy and sweet tend to be a pretty high indexed flavor. And then finally after I started developing the flavors, I do what I did when I first launched. I will invite mom groups, which are prevalent in every community. And I'll say, hey, I'll buy a couple bottles of wine. I'll feed you. Would you come over and give me your feedback? There is no better research possible. The millions of dollars a big company spent. I do not think equivocate to the process that I just went through and I wish I knew that back when I had those I could have saved a lot of money.
Well, moms are definitely the main buyers of household products, so that makes sense that you would target moms because they're the ones who are buying for themselves or family there and then they tell their friends. Like I know I always tell my friends when I find a really great gluten free product.
Awesome. Well keep telling him about coupons.
I will totally do that. All right, my friends. Well, we're gonna stop right here for a short break and when we come back, we're going to talk about the future of Kapok and where Dustin is planning on taking k-pop in the, in the near future.
All right, well I'm planning a trip. What am I go to? Resources. A trip. TripAdvisor from their ratings and reviews to the easy searches for activities and hotels. TripAdvisor is the travel tool I keep in my toolbox wherever I'm going. Booking buddy. A TripAdvisor company is travel search made simple, not only searching for travel, but being able to compare rates for the best deals on flights, hotels, and even compare the top travel sites by compare hotel rates across multiple sites for the best price to find ahead of time with discount flights and hotel deals or getting deep discount on last minute trip deal. Start now and save a booking buddy. Check out my website@wwwdottravelglutenfreepodcast.com and look for my travel deals page. Click on booking buddy and book your next adventure within your budget that's traveling for you, podcast.com and look for my travel deals page. All right, let's jump back into the show. Dustin. Earlier you talked about what prompted your desire to make k-pop and how you have your three, your three staples being simple, tasting good and having the authenticity. Those are really three great staples to go by because you can't go wrong with his three for sure. So I wanted to ask you a couple more questions. You, so you were in brand, you were in packaging, is that correct? Thinking about doing your own thing when you were packaging or do that kind of, did you kind of just fall into it?
It's a great question. I, I've had been a big companies and small companies throughout my career and I've kind of gone from big and I'm moving downwards into the smaller companies throughout. And I do think it's really, really hard for people in big companies to go immediately into start ups. I've actually seen it fail multitude of times because you just can't imagine how difficult this job is. And in fact, I was a CEO of multiple companies at 2 million, $10 million companies and I thought coming to my own startup would not be that much different. Starting at zero is the hardest thing I've ever done. It's the most emotional journey I've ever been on and things are going great for us. I mean, and it's still emotional roller coaster, but to answer your question, people would always ask me, why don't you start your own company? You're so good at going into these other brands and doing this.
And my answer was, I don't have a good idea. Just don't have a good idea. And I was actually interim CEO of another company at the time that we came up with this popped idea. You know, I started playing with it and I realized we were really onto something and I started focusing my efforts on how to build this into something more. And I believed that I had the final opportunity to bring delicious, healthy snacks to the world in a way that I could control. Because every other company I've ever been at, there's always been compromises. And this isn't to knock those companies because they're great brands, but there are compromises that usually are made. So you have things like we need to decrease costs, we need to increase fillers. And so this was something I could control and I knew I would not launch this into the marketplace if it wasn't exactly the way I wanted it to be, which was again, authentic ingredients, authentic branding, simple ingredients, simple execution and delicious tastes with joyful branding.
And I feel like when you are in, cause I've had several small businesses, you have to have a very different mindset on how you look at money and where to spend your money and you have to be way more creative. And when it's just you, you're doing everything pretty much. So it is, it is so hard. I mean I have actually said to multiple people about having your own company, especially in the food because I've never had my own company in another industry, but it's, it's not only about a great project, which helps tremendously. It's about perseverance. I mean it's about running through those walls. It's about never giving up. It's about knowing that there's going to be two by four is that he in the face every single day and just knowing that they're coming grimacing and getting through it. And that's the emotional roller coaster. I got to have a piece of advice. When I first started this, I kind of like, yeah, but the person said being an entrepreneur from ground up is one of the most lonely emotional roller coasters you will ever go on. And I was like, yeah, whatever. It's proven true every day.
But to have great people on my team, and this is another factor, having the right people by your side, whether they're employees or advisors or just people in the industry who have your back. And I am so, so grateful to have an incredible support network that that it's kind of boosted me up, keeps me going on those days where you're looking at yourself in the mirror, like what am I doing here? But it's great. And then even events like the North Festival where we have consumers who love our product on day one, we sold out three hours before the show ended because people were so enamored with the product. And those, those moments are very revitalizing to me knowing that we're doing the right thing for the right audience.
And so when you talked a little bit about what your perseverance helped you through this process, but what was the most challenging stage when you were building? 
Oh yeah, I'll answer it. Two questions if I can. I think the first was, like I said, I started this project as I popped sorghum popped quinoa type product. So like a little popcorn essentially product. And I was with that product all the way through January of 2018. Keep in mind, I launch in April, 2018 with a completely different product, I. E a popped chip instead of a pop sorghum product. And so making that pivot where I was kind of all in and I talked about perseverance going through the walls, I kind of seen the feedback, I was witnessing things I didn't like, but I was kind of ignoring them in that mindset of perseverance. So finally waking up and realizing I had to pivot was probably one of the hardest things, knowing that I had kind of committed to the investors who had come into my company, to the retailers that I was launching in April.
And so that was a, that was a huge kind of deciding factor in my journey. And I think the right one, um, at this point. And then the second is, again, when you're in the prelaunch phase, you're trying to figure out how you're going to do with money. Where are you going to spend your money, where you're going to launch, how many flavors, and just being decisive and committed, even in the face of a lot of uncertainty and unknowable things. And that's one of the differences about being the entrepreneur owner versus being the CEO who come in. It was very easy for me to come into your company and say, here's what you gotta do. And I never could understand why people didn't see that stuff. And now that I'm sitting in the driver's seat, I'm like, Oh yeah, I'm a lot more humble now. And realizing how hard this is sitting in this driver's seat.
Yeah, it's hard because you put all this work into it and then you put the product out and then if it fails, you kind of feel like, oh, I just, I did all that work for nothing and no one likes my products. But you guys have such a successful product and it's really great. One of the other things I wanted to talk about cause this is an issue with celiacs is in when you manufacturer K-pop, when you manufacture a Kapok you don't have any gluten in the facility that you manufactured and correct?
That's correct. Yup. We focus on the standard FDA definition is under 20 parts per million. We focused on under five parts per million, which in my opinion is the right area for true celiac disease prevention. You know there's a lot of us including myself who eat gluten free because of what we believe are the health benefits. I don't have celiacs that I know about at least, but I definitely focused on the lower area to make sure that the people who have real strong cases of celiacs or other allergen issues related to gluten can feel completely confident eating our product. That's awesome. So are you guys certified? Gluten free? We are certified gluten free. We're certified Vegan. We're certified non-gmo as well. We're certified in a lot of things. Nice. That is awesome. We also are certified as the world's greatest snack. However, in that case I am the certification agent so slightly different.
That's okay. You could have your own self certification. That's good. It doesn't, you told me that you are, you are gluten intolerant. That's correct.
I, well, you know I've been eating gluten free for about 12 years now. Wow. So I think I'm either become gluten intolerant cause I don't eat gluten or you know, this is what I can say I don't, I've never been tested a fee by a doctor or anything, but I have noticed a significant difference since I started eating gluten free and when I reintroduce gluten into my diet for various cheating days or whatever, I definitely noticed a difference in how I feel. You definitely have a reaction to gluten. I definitely do.
Okay. Then I can ask your three guilty gluten questions. So the first one is, when was the last time you cheated eating gluten? What was the food and why did you cheat?
Oh man, let's see how honest I can be here. Yeah, I can definitely tell you everyone's always judging. You know, I actually feel, because part of it's funny, part of my company brand has become my health and fitness dynamic and how strong I am. So I always do feel a little guilty when I do cheat. But actually I had been traveling for two weeks and my son had done a tremendous job at a soccer game. And so we went out to celebrate and he got pizza and it just looked so delicious. And pizza is my desert island food. I love pizza. I never eat it anymore because not only the, the, uh, the gluten, but the dairy and everything's, but I indulge and had maybe one to, I'm a little tense, like who knows it and I'm a big, I'm six foot six, two 50. I'm a big guy and uh, I can put down the food and it was delicious, but I felt the aftermath for sure. But yeah, pizza is my guilty pleasure piece is pretty awesome. 
And then what is the food you miss most again? 
Probably Pizza. You know, I don't, I, I will say, you know, I love a good loaf of bread, right? When you go to a nice restaurant and they have a really nice loaf of bread or a bag get, you know, those really nice authentic homemade type breads. Those are delicious. And you know, unfortunately they don't offer a lot of nutrition, but man, they just smell good. They look good. So that's probably one I missed the most and didn't realize that actually until we just talked about it and now I'm going to have dreams about it. 
But it is, it's very true because when on my husband, I go out to eat and they put that bread on the table, I'm like, I can't eat it. I can't eat it.
Yeah. Especially when you know they do those unique breads or they have like cheese on top, you know, just where they have all the different beautiful colors. You have the pumpernickel. 
All right, we got to stop talking about bread. So what is the best gluten free food you've recently eaten?
It's a great question. I have been able to visit a lot of these types of events. So Expo West and for those of you guys don't know, it's the world's largest natural food show. And because gluten free is such a prevalent trend, you know 90% of the products I feel like are gluten free. And here this show, I'm trying to think of a brand besides Kapok of course I love, I think actually one that's here are as a brazee bites.
Yes they kind of hit that little bread desire that I have. It's like a bread ball except, and I was shocked when I saw them here cause I didn't realize they were gluten free and they're delicious. So Kudos to those guys. I think they do a great product. I think they're in the frozen aisle. A little shout out to those guys. They do a really nice job.
Razi Bays are very popular amongst celiacs or the NDA. Do they hit that bread spot? Just perfectly. 
All right. So we have three wrap up questions for you Dustin. One is what are your future plans? So where you do you plan on taking k-pop next?
So my company mission again is to authenticity, simplicity and joy. But it's also about being an ancient grain snack. I believe in the power of ancient grains. Right now we're 100% sorghum, but I love keenwah and Amaranth and tough and Millie Cammo, etc. So I'm looking for those categories that need to be disrupted, like chips for instance, or popcorn that people know and love, but have not really seen any nutritional evolution for a dozen plus years. And so I'm looking at those categories that simply by adding great tasting ingredients and then great tasting nutrition on top of that, that we can kind of revitalize. So there's a couple of my head that you know we're playing with, I'll keep confidential for now, but I'm excited to bring those into the market. Otherwise adding more flavors. So what's great about our product is every flavor you add, as long as the flavors good and the spices are good, it tastes phenomenal.
So the other requests that we've been getting a demos is barbecue, which is a classic chip flavor. We've been getting a ranch itch, again would be dairy free or Vegan. So we'll play with flavors and finally size format. So we launched a one ounce travel pack, which is great for your audience. We have those on our website and on Amazon and in some stores, but also maybe a larger pack size, you know a Costco type package size. So across the gamut we're working on a lot of fun things and a and expanding into more retail stores around the country.
Yeah. This one of the things I actually forgot to mention earlier is that one of the things I love about is that you have the bigger bags which you can take home and eat or on a covert trip. And you also have the smaller bags and smaller bags are great cause. So travel with food a lot. So you can pack those into your suitcase and it's a great travel food either way, but the smaller ones are easier when you're flying on an airplane or you're traveling like that.
We actually have those little snack baskets. Sometimes they pass around the airplanes. So Haley who works with me and I have sometimes brought bags on the planes and ask the flight attendants to put those around the plane and people rave about and they're like, oh, what is this? And I'm like, if only the airlines would pick up on this idea. But yeah, they're there. Their travel size. I'm the 3.25 ounce, which is our multi-serve. There's only 300 calories, you know, that's a, that's a serving in itself. You go get a quick meal there too. So either way you're good to go. It's, hey, it's whole grains. It's something for you that works for me. All right. And then, um, what is your ask of the audience? Where would you like them to interact with you? So my ask guys is just to try the product, right?
People love the product. We have a great repeat rate. We're five star reviewed on Facebook, on Amazon, on our website, which again is k-pop snacks, k a p o p s n a c k s.com. Um, I'm offering the discount for your audience at TGF on our website for 20% off. Come try it. Let me know what you think. If you guys don't like it, I guarantee you I'll refund your money. I have no problem with that. We have never had that issue. Um, but people love the, so try it out. Let me know your feedback. If you have thoughts on flavors or ways to improve our product, I'm all ears, every email to the company I read and respond to. So Nice. That's really important to know. 
And then last question, as soon as where can people find you? So what is your Hashtag and what platforms are you on?
Yes, we're on Facebook, Twitter and Instagram on Facebook. We're at kapop snacks on Instagram and Twitter. It's at k-pop underscore snacks. Um, you can find us there. Please follow us. Um, we are also on our website. You can do a retail tracker to find out where we are, um, linkedin as well and uh, Amazon and our website. 
Nice. Well that's, and this has been so much fun talking about you today. I love your story and I love your three. Authenticity, simplicity and joy. I think those are great. So thank you so much for being a guest today on travel gluten free. 
It's my pleasure. Thank you so much. 
And that wraps up another tasty episode of the travel gluten free podcast. Thank you.