1-on-1 with DP – 93.7 The Ticket KNTK - One-On-One with DP: November 1st, 3:25pm – Moose Morrison (Moose's Mad Fresh)

Episode Date: November 2, 2021

One-On-One with DP: November 1st, 3:25pm – Moose Morrison (Moose's Mad Fresh)Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You're listening to One-on-One with DP. Sponsored by Beatrice Bakery on 93-7 The Ticket and the Ticketfm.com. Welcome back one-on-one. I want to thank you guys again for being active on the starter hammer text line. Appreciate it. Every now and then we get lucky. You get lucky and food angels show up at our door. And this is special because I know how good it is already.

I know how good this is already. So Moose, bring yourself in from Moose's Matt Fresh, Moose Morrison. How you know, let's get you in there. Mark, can you get him on the headphones too so we can let him hear what we're doing. Kind, sir, how are you? Introduce yourself. Hey, my name's Matthew, but all my friends call me Moose and you guys qualify. Thank you.

Yeah, you know, I've got this business I started about two and a half years ago, and it actually kind of really grew in leaps and bounds during the pain. pandemic. People were a captive audience on social media, which is where I do a lot of my advertising, and we're looking for somebody to deliver, which I love doing. With the fresh nature of the product, if I can get it in your hands right after I made it, that's my goal. So everything fresh. Everything fresh. No preservatives, no heat elements, no additives. So I usually will leave from the kitchen right to whatever store is selling my stuff or right to whoever has ordered it, or in this case, straight from the kitchen to your mouth.

I'm going to applaud. I don't know. Look, I was raised by a grandmother that would always say anybody that cooks for you and delivers it to you, loves you. So I appreciate that, and we are going to enjoy it. So let's go through some of the things that you offer. And I'll force Mark and Nick to sample with me. I know it's going to be tough on them.

Hey, Mark and Nick, thanks for the sacrifice. Yeah, I mean, I was doing some paperwork, but I thought, I'll drag myself over here. All right. Okay. I must. So what is your go-to? What's your jam? So it started because I was growing all the materials or all the ingredients to make salsa.

And for years, everybody's like, you should sell the salsa. And it is not as simple as that. Okay. You cannot just set up a lemonade stand. on the corner and sell your salsa. So, or a salsa sand, as it may be. So for about nine years, I was a vegetarian, too. And so I had developed some hummus and it had always made guacamole.

I've got a bunch of go-toes that my buddies will be like if we're getting together, hey, are you making the moosey bean dip? Hey, are you making the moosey nachos? And so. I'm writing all this down. I know what to ask for. Formed the company and took a class at the university. They've got a class called Recipe to Reality over on the innovation campus.

Used to be on East Campus. Took that to learn sort of the ropes. They help you. They kind of are a, well, they just kind of go by your side as you're forming your company. And then formed it. I was able to have friends of friends who were a graphic designer. Help me with the labels. I've got a local printer, Eagle Printing, which is an old family friend.

and Matt Ashmore over there helps me make the labels. And so it's just sort of been a, you know, community effort. And so the go-to was the salsa. Started with hot salsa. That was it. And some complaints, particularly from my mother, that I was spicing her out of the game. So I went back into the kitchen and tried to maintain the same flavor profile

and do a mild and a medium. Had made that hummus during the years where we weren't doing, meat and so started with the roasted red pepper hummus and the black bean hummus, which is kind of unique. Then I have added a saracha lime hummus and a curry hummus this year. And then, man, people always ask me, well, what's your favorite? Well, what mood am I in? What do I have in the house to dip in whatever I'm eating? The guacamole. I love guacamole and I love fresh guacamole. And guacamole doesn't last as long as you'd like it to freshness. But in my house, it doesn't last as long because we eat it in one sitting.

I'm okay with that. I'm okay with that. That's an endorsement. If you know how you're going to handle your business, this is what. Okay, so Moose, what would you suggest we sample first? Oh, this is a fun question. If I got a vote, I just want a little of each on a plate and something to dip it in or dip in it. You definitely have a vote.

because nothing sounded bad. Do you want Triscuits? Do you want chips? Yeah. Okay, so it's all there. All right. So we're just going to handle. Oh, actually, let me be rude.

Host rules. I was just going to say, you're the host. It's not rude. I think that's the way it should go. Host rules. Host rules. Okay. Yeah.

No, there are spoons there. So you're good. Very good. Mooses. Man. So how often are you developing new? flavors. You mentioned you just came out with a curry hummus. How often are you playing? Yeah, so I'm playing right now with one. A lot of people get those pretzel chips or they get little

pretzels to dip in stuff. And so I am working on a peanut butter hummus. Oh, come on. That's cheating. I thought pretzels and peanut butter seem like they go hand in hand. And so we're working on that. You know, there's all kinds of goofy stuff on the market. There's a chocolate hummus out there. and there's stuff with sweet. I haven't gotten that direction yet. But, um, yeah,

I, so to answer your question. This is spectacular. I like, I like spectacular. Okay, so, true confession. I'm not a Gwok guy.

This I'm eating. And liking a lot. I, that has happened a number of times. People be like, I don't really do Glock. And, and with a lot of people,

it's a texture thing but I have just just try mine just please a lot of people I'm not a hummus person and they try the hummus and it's it's just different than store a bod and I think the stick is that fresh part of it wow moose that is oh my goodness gracious so you have sauces guacamole hummus black bean dip and and actually the black bean we call it a hummus because I make it with all the same ingredients as hummus just switch out instead of garbonzo beans I use black beans so you still use the tahini that would be in hummus and the lemon juice and the fresh garlic what's this one here which is what am i that is the curry hummus now should i should i do this in

less of a sample because it's curry or no i don't think so i i try not to spice anything out of the game curry can be overpowering so i think you'll find that that's the right amount the saracha and lime comes with a little saracha garnish on top in the shape of well an m but the You did not spice it out. That's good. This is the one, the curry one that you, as you're listing them off, this is the one that piqued my interest. But I don't think I've ever seen anything like that before. Right.

That's not something that's on the shelves already. You know, roasted red pepper, everybody's got that. That's sort of a standard with hummus. But I do think that mine, I'm a little biased, but I think that mine kills all those other ones you can get. My sister and her family are all vegans, and they, and they, uh, moved here from California where they had their stapled hummuses they would buy at the store and now they've I've ruined it for them they can't go get their old go-toes they got to get they got to get the moose stuff that curry is really good yeah that's really good

those like those aren't those aren't flavors that I'm getting on an everyday basis no man it's that's good I appreciate that I love I love similar to your story about your grandma I love cooking for people, and I love bringing it to them. I love hosting. And I love it when I get feedback. It's better when it's positive feedback, but I'll take them both. That's how you learn. No, you're not missing anything.

That's, this is smart. Nick's smart over here because he just pushed the microphone all the way away, so we don't hear him going. Oh, yeah. Those are the noises he's making. Yeah, and it's the. Like every bite. Wow, this is good. Moose, this is fantastic.

I appreciate that. So where do folks find you? So I try to do a lot of pop-up events and farmers markets where I know I've made it that day and I'm getting it into their hands that day. I'm at the Sunday Farmers Market in College View. This is my third season doing that. Yesterday was the last one of the regular season, but we'll be out there for the holiday market, the first three weeks of November as well. I have not gotten into the hay market, farmers market yet, and the reason that is, is the first year I was doing this. My son was playing junior college football up in Minnesota, and I left Saturdays open so I could do 16-hour round trips to go catch all his games, which was a lot of driving, but obviously worth it.

If you guys got kids or family, you know how that is. But hopefully next year for that, I'm at the Canopy Street Market, speaking of the Hay Market, which is a great little store and great people that run it. and they're real supportive of local stuff like that. I'm at Leon's Gourmet Grocers, if you know where that is. 33rd and Southish. Yes, that's correct. And I'm, that's the mild. So you just go based on what you want spice-wise.

I'm in a lot of little small town things. There's a fun little place called the Little Red Farm outside Palmyra. And they've got a farmer's market store on site where they sell fresh meat. And that's not salsa. You lie. That's not salsa. Give me a name for it. Heaven.

Okay. Okay. Okay. I'm going to double dip, guys. Sorry. You do you. I don't judge. That's not double dipping if it's a new chip.

There's rules behind that. That's okay. We encourage that. So, yeah, and the other thing is, is find me on social media and let me bring it right to your house, please. Like, that's my preference is make it fresh, get it right? right to you, especially with the guacamole. Guacamole doesn't like to last as long. I've got a couple tricks I can tell you guys about for that, but it doesn't, like I said,

it doesn't last in my house anyway because I eat it and it's gone. Well, ours sits a little bit because there's only the three of us and we don't, we don't do a lot in one sitting. So I'm interested in those tricks to help it last. Okay, so the guacamole, I will put a quarter inch of room temperature water on top of it. If guacamole is made right, it's dense enough that, water doesn't soak down in. But what water does, as we know, because we can't breathe under water, is it blocks oxygen.

And oxygen is what turns the guacamole brown on top. And again, sometimes I'll just scrape that off or stir it in. But if you want to prevent it, either seal it super tight with some saran wrap and then put the lid back on. But that quarter inch of water, then when you're ready to eat it again, dump that water off. Yep, and stir in the remaining moisture and you're good to go. DP had to stand up Did you guys get some salsa over there? Not yet, no

Come on, okay Mild, medium, or hot? I'm a hot guy. I like everything. I'm also going to have to have the guacamole a little bit more. Yeah, so they can find you, everything is moose, moose is mad fresh.

Yep. The labels have the social media addresses on it, as to my business card, which I'll leave you guys with a stack of that. So when are you coming back? Because this is the only going to last today. So you ask, and I'll be here.

Moose, this is going to happen. I was, I love the show. I was listening to you, like I said, with Buzzie beforehand. We are season ticket holders to huss your basketball, and I couldn't be more excited about that. We'll come back. We'll do food. You know what?

I have an idea if you're open to it. How about we get you and your stuff fresh to deliver in front of the basketball team? Done. It's a win. I've been working with a couple guys over there anyway. You know, some things have opened up with guys being able to promo some stuff. And so I've been talking to a couple guys over there about a little... Maybe a Husker Red salsa?

Yes. Yes, please. I'm with you. I'm with you. Moose, this is fantastic. This is fantastic. You're too fine. Seriously, no, I'm a truth teller.

And let me tell you, I'm a tough sell. This is good stuff. Thank you for coming in and doing this. Hey, I appreciate you having me. And yeah, the answer is yes whenever you ask me to come back. Then consider that done. This is amazing. Matter of fact, that football player listening, he says, okay, I'm on my way.

Save me some. No promises. It's a rare, you know, it's a pass rush, bro. Get here before I get out of the gate. Before we get out of the gate. Again, let them know how to find you and what to look for. Okay, so it's Moose's Mad Fresh. I'm on Facebook.

I'm on Instagram. You can find me at both of those two places and send me a direct message. You know, you can text our phone number 402-208-9-5-1-8 and we'll bring it right to you. We make deliveries every day. Find me at Leon's Gourmet Grocers. Find me in the Canopy Street Market. Find me at local farmers markets. And find me through my boys at 93-7 the ticket.

Yeah, you have made us all happy. Thank you, kind sir. that's Moose Morrison. Moose is mad fresh and it's amazing. So reach out. We'll throw it to break. When we come back, we'll be full because we're going to eat the whole time. Watch live on Facebook, YouTube, or Twitch.

You're listening to One-on-One with DP on 937 The Ticket and The Ticketfm.com.