Thursday, August 27, 2015

You're In The Spotlight... Alabama Hunger Relief


    Alabama Hunger Relief

    If you have been reading MoCo Spotlight since its inception you have become familiar with the writing style - laid back and somewhat informal, not much unlike chatting with a good neighbor.  However the topic that we're going to touch on in this blog is in no way laid back.  It is a serious issue facing so many of our neighbors, friends, and perhaps family - hunger. 

    • 19.2% of Alabama’s population is food insecure –that equates to 919,670 people (Feeding America, Map the Meal Gap)
    • Families’ struggle to afford necessities follows closely on their employment status and wages—and the most basic necessity is    food. According to the Food research & Action Center (FRAC), Alabama has the 2nd highest food hardship rate in the nation (25.2% of the population)
    • With relation to the SNAP program (Supplemental Nutrition Assistance Program), the participation rate of eligible persons in Alabama is 65% (FRAC 2010 State of the States report)

    This data may leave you feeling stunned and wondering, "What can I do to help combat this persistent problem?"  There is a way you can get involved and it is sooner than you think.  On September Saturday, September 26, 2015 the non-profit organization Alabama Hunger Relief will host The Causeway Blowout and the Alabama Inshore Championship and you are all invited to participate to stamp out hunger in Alabama (or at least in Mobile and Baldwin Counties).  MoCo had the opportunity to sit down and speak with Alan White, one of the co-founders of the Alabama Hunger Relief non-profit organization.  Let's see what he had to say…

    MoCo:  What prompted you to found Alabama Hunger Relief?

    Alan:  I used to host a syndicated outdoor radio show and one day my brother John Nolan and I were discussing how we could raise money to feed the hungry by bringing together hunters and fishers and Alabama Hunger Relief was born.  The purpose of Alabama Hunger Relief  is to educate, promote and raise funds for the platform of Alabama hunger.  Alabama is the number one state in the nation suffering from food insecurity, meaning someone may not know whether they'll have food on the table on any given night. 

    MoCo:  Those are sobering facts, but isn't that what food banks are for? 

    Alan:  Yes and no.  Food banks do a wonderful job of food distribution but we (Alabama Hunger Relief) are in business to distribute venison to the food banks in Mobile and Baldwin counties.  We are planning to expand to other counties later this year. 

    MoCo:  Ok, I'm a little confused.  How is the Causeway Blowout, a fishing event, going to provide venison to food banks?
    2013 Champions Adam Barker and Patrick Garmison
    Photo Credit:  Alan White

    Alan:  Actually Alabama Hunger Relief hosts several events throughout the year, the Causeway Blowout and Inshore Tournament; dove shoots in the fall and the Delta Rendezvous.  One hundred percent of the profits from each of these events goes to pay for processing deer meat and turning it into hamburger. 


    MoCo:  Where does the deer meat come from and how do the deer processors get it?
    Banners are placed on deer processors inviting hunters to donate deer
    Photo Credit:  Alan White

    Alan:  We solicit people  all year long to donate their deer. They in turn drop it off at certain deer processors.  People are very good about doing this.  Some people will actually deer hunt for two deer, one for them to keep and the other for donation.  Last year we were able to donate 4000 pounds of venison to the food banks.  We really appreciate their generosity. 

    MoCo:    What are the names of the deer processing locations where people can donate their deer?

    Alan:  Farm Fresh Meats in Robertsdale; Skinners Game Processing in Thomasville; Mosley's Meat Market in Mobile.

    MoCo:  Share with us a few details about the upcoming The Causeway Blowout and the Alabama Inshore Championship.
    Captain Richard Rutland, winner of 2014 championship
    Photo Credit:  Alan White

    Alan:  I'd be glad to.  We anticipate about 70 people to participate this year.  There will be two people per boat and fishers can leave from anywhere in Alabama.  They just need to bring their catch to the Blue Gill Restaurant on the causeway for weigh-in.  We will have two tournaments, one for professional fishers and the other for the general public.  I encourage MoCo readers to visit our website to read all of the details:  http://alabamahungerrelief.com/.  We will also have a live band, food and drink will be available for purchase.  The general public is welcome to come and watch the weigh-ins that begin at 3:00 p.m.

    MoCo:  The event sounds like a fun day whether one plans to fish or not.  Are you still looking for sponsors for the event?

    Alan:  Yes we are.  We are looking for either business or individual sponsors and all donations are tax deductible.
    Master of Ceremonies Fox 10 News Jason Smith with John Felsher, outdoor writer
    Photo Credit:  Alan White













    MoCo:  Thank you so much for your time Alan and Moco Spotlight wishes you much success with your event.

    What:  The Causeway Blowout and Alabama Inshore Championship
    When:  September 26, 2015 with weigh-in at 3:00 p.m.
    Where:  Blue Gill Restaurant (3775 Battleship Pkwy, Spanish Fort, AL 36527)
    Cost:  The Causeway Blowout:  $30/Angler, $15 Youth Anger (15 and under); Alabama Inshore Championship: $60/Angler
    Why:  Proceeds benefit Alabama Hunger Relief

    MoCo is always on the lookout for the next good story.  Hit me up if you know someone who should be Spotlighted on MoCo.

    Until Next Time - Go Out and Do Something Awesome!







Thursday, August 20, 2015

You're In the Spotlight...Adorned By Nicole

Adorned by Nicole

Not many people are willing to admit that they went into business by accident or a fluke.  However many small business owners will readily agree that their particular small business began as a hobby or as an outlet to relieve the stress from their "real" job.  Small business owners, myself included, tend to have an entrepreneurial spirit that is buried deep within and is screaming to get out.  Some have progressed to operating successful small businesses that they more than likely began as weekend warriors where they devoted every spare moment to build their business while toiling away at their day job.  Others may have taken a leap of faith by jumping off into the deep end of the pool and swimming against the tide until they could float comfortably on their back.  

Whatever method entrepreneurs employ to reach their end point is commendable.  You didn't give up on your dreams and passions even in the face of naysayers.  So from one entrepreneur to another I say, " Can I get a fist bump?"  We're doing it! 

I was pleased to meet another rising entrepreneurial rock star the other day who has her sights set on becoming the premier custom clothier for women and children in the Mobile area.  Her name is Nicole Simpson. 

Nicole Simpson, owner of Adorned by Nicole
Photo Credit:  Treasured Moments Lifestyle Photography
Nicole is a custom clothing seamstress and designer who sells her creations on the website Etsy under the name Adorned by Nicole.
 MoCo:  When and how did you get bitten by the entrepreneurial bug?

Nicole:  I've been a seamstress for more than 10 years and I'd always used store bought patterns to make clothing, however back in January I decided to try and make my own pattern for a skirt.  I wore it and thought it came out pretty nice and I even got compliments from others, but you know how it is, you never think your own work is good enough to sell?  Well, I kept receiving more and more compliments on my creations and then various people  started telling me that I should make clothing for others. 

MoCo:  What is the reason you started sewing for yourself?

Nicole:  As you can see I'm pretty tall (5'10") and most of the clothes I found in the stores were either too short or too granny looking.  I'm a stylish person and I wanted to wear stylish clothes.  So I decided to make my own clothes that were stylish, yet modest. 

MoCo:  How did you develop the name for your business?

Nicole:  I thought when people wear my designs I wanted them to feel like they were wearing something that's sophisticated and where they could feel confident and good about themselves, like they've been "adorned." 
Photo Credit:  Treasured Moments Lifestyle Photography

MoCo:  Looking around your workshop and on your Etsy site it appears that your designs are mostly made from African print fabrics.  Why is that?  

Nicole:  It is true that most of my designs are made using African print fabrics, but I custom design each piece and clients are free to use solid fabrics as well.  It's ironic how I fell in love with African fabrics.  It all happened quite by accident.  One day I was looking online for fabrics and I saw African prints.  The rich, vibrant colors caught my eye so I ordered a sample of the fabric and made a skirt.  I love the quality of the fabrics and the bold colors really stand out without being ostentatious. 

MoCo:  While browsing your site a noticed a large selection of bow ties for men.  Tell me about that.

Nicole:  On occasion my husband, Charles, and I like to match when we go out so one day I made him a bow tie to match one of my outfits and he loved it.  He never wore bow ties in the past and now he loves them.  If I make a new skirt or dress he'll ask me if he has a matching bow tie.  I made the patterns for my bow ties too.  I make them for neck sizes 13 to 24. 

Men's Bow Ties
Photo Credit:  Adorned by Nicole
MoCo:  How would you say your sales have been thus far?

Nicole:  Sales are going well.  I get about three to four orders per month.  I just recently completed an order of bow ties for a wedding. 

MoCo:  Where would you like to see Adorned by Nicole in five years?

Nicole:  Growing to the point where I've become known in Mobile for what I do.

MoCo:  If someone has questions prior to placing an order what is your preferred method of contact?

Nicole:  People can text me at 251-286-0436.  I prefer to text but they can also call or email me at: simpsonboutique@gmail.com.

MoCo:  Thanks so much for your time Nicole and MoCo wishes you all the best with your new business venture.

About:  Adorned by Nicole
Phone/Text:  251-286-0436

MoCo is always on the lookout for the next good story.  Hit me up if you know someone who should be Spotlighted on MoCo.


Until Next Time - Go Out and Do Something Awesome!

Friday, August 14, 2015

You're In the Spotlight - Lulani's Shave Ice and Dog House

Lulani's Shave Ice and Dog House


When I sat down to interview  Paula Lee, co-owner of Lulani's Shave Ice and Dog House the temperature was hot enough to cook an egg on the sidewalk so I couldn't have chosen a better day to pay a visit a shave ice establishment.  Many of you are probably thinking the same thing I thought, "big whoop, another sno-cone business."  I couldn’t have been more wrong.  Shave ice is a completely different concept and the taste is nothing close to the traditional sno-cone, it's actually much, much better.  I know, it surprised me too. 

I haven't indulged in a sno-cone since I was a kid.  I ate it in much the same manner as everyone else - sip/drink out most of the flavor from the top of the sno-cone and then try to quickly eat the remaining tasteless ice before the paper cup disintegrates in your hand while you wipe food coloring from your clothes and arms.  Sound eerily familiar?  

You will not experience the above while enjoying a shave ice and that's only half the story.  There are more than 52, yes I said, 52 flavors from which to choose!  I stuck with a basic watermelon flavor and thought I would be daring by asking Paula to top it off with a Snowcap.  More on that later as well, but for now just take my word for it when I say my eyes rolled back in my head.  There was an explosion of flavor.  The Snowcap was the pièce de résistance of the shave ice.

Now, on to the interview…

MoCo:  At the risk of sounding like an idiot, but I have to ask to satisfy my own curiosity and that of my readers, what in the world is shave ice and how does it differ from a sno-cone?

 Paula:  I get asked that question all the time so I don't mind telling you.  Sno-cones are made from hard, crunchy ice and all the flavor sinks to the bottom of the cup.  On the other hand, shave ice is made from purified water that has been frozen over a period of two days.  The solid block of ice is then carefully shaved by a special machine until it almost resembles fine snow shavings.  (MoCo:  I got an up close look at how it's done.  It's pretty cool).
Lulani's Owner Paula Lee
All Photo Credits:  Treasured Moments Lifestyle Photography








Paula demonstrates process to an associate

Time to add a little flavor

MoCo:  That's awesome.  Now, let's go back to the basics for a minute.  How long have you been operational and why did you select this business?  I ask because I see your other business, a mail center, shares the same building. 

Paula:  Let me answer the second question first.  My husband and I opened our mail center 30 years ago and we began to realize that people were mailing as many packages and letters as they used to do so we began to think about other ways to bring people in the door.   Well, we thought and thought and then I remembered that when we honeymooned in Hawaii in 1985 we visited a shave ice business and I loved the product so we wondered if we could make a success of that type of business in Mobile.  We did two years of research on the business and then we taste tested flavors for another year and then opened Lulani's in 2012.

MoCo:  I see that you have more than 52 flavors.  That's an enormous variety.  What is the most popular flavor?


Paula:  I'd say probably Cotton Candy or the Tiger Blood (watermelon, strawberry and coconut).  We offer a flavor of the week and we often let customers suggest a flavor and then let our customers decide if they like it.  Little tasty cups are available in the store for samplers.  Some of our flavors include:  Baha Mama, Margarita, Egg Nog, Jolly Rancher, Root Beer, Red Velvet Cake, Blue Bubble Gum, Dill Pickle, Sour Apple...

MoCo:  The Snowcap I had on my shave ice was beyond description.  Can you tell me what's in it?

Paula:  The only ingredient I'm willing to share is condensed milk.  The other ingredient(s) are proprietary.  Sorry.


MoCo:  Oh not a problem.  I understand.  I wouldn't divulge my trade secrets either.  Are there other add-ons that you offer?
Paula and her crew

Paula:  There sure are.  They are:  chocolate syrup, caramel, whipped cream, sour spray and Sour Patch Kids.

MoCo:  I see someone in the back preparing one now and it looks quite large.  Is that the largest you make?

Paula:  Oh no!  Our largest shave ice is 6 pounds.

MoCo:  You have got to be kidding me?  How does one eat something that huge?
This little lady won her shave ice in a drawing

Paula:  Very carefully (she laughs).  No, but seriously, I tell people to eat it from the sides up and then start in the middle until it collapses. 

MoCo:  I saw a trailer parked outside.  Does this mean "have trailer, will travel?"

Paula:  We just got the concession trailer about two months ago and we've already had requests to bring it on-site for various events.  If anyone is interested in reserving us for an event they are welcome to contact me.  We are looking to hire a couple of people.  Most of my current staff will be returning to school soon so I'll need help from evenings and weekends.  Interested parties can stop by during store hours. 

Moco:  One last question, even though we live on the Gulf Coast where it's warm for a large portion of the year, does the cooler weather in late fall and winter adversely affect your weather?

Paula:  It does somewhat.  That's why we also started selling hot dogs, thus the  name Lulani's Shave Ice and Dog House.  All of our dogs are made with 100 percent real beef.  We sell the BBQ Slaw Dog, the Hebrew Dog, the Slaw Dog, Chicago Dog, and the Taco Dog.  The dogs help fill the gap during the cooler months. 

MoCo:  I know I said the previous question was the last, but being a journalist, I'm trained to be observant.  Is that you I see in the picture over there?  It looks like you're a dancer too?

Paula:  Yes that's me.  I'm a member of the Zuri Dance Company here in Mobile.  I started off as a belly dancer.  We perform at lots of events.  We'll be at BayFest this year.  I also dance independently as a hula dancer with seven others.  This group is called Aloha Dancers.  If someone wants to hire us (Aloha Dancers) for an event or party they can stop by here and talk with me.

MoCo:  You are one person who no one can ever say is lazy by any stretch of the imagination.  You're one busy lady.  Thank you for your time Paula!

About:
Lulani's Shave Ice and Dog House
Owners:  Warren and Paula Lee
6148 Old Pascagoula Rd.
Theodore, AL 36582
251 653-1995
Email Lulanisshaveice@gmail.com
Hours:  Mon-Sat 11-6; Sun 1-5

Like and Follow Lulani's on Facebook, Twitter and Instagram

MoCo is always on the lookout for the next good story.  Hit me up if you know someone who should be Spotlighted on MoCo.

Until Next Time - Go Out and Do Something Awesome!






Saturday, August 8, 2015

You're In the Spotlight...

My Vintage Corner


What comes to your mind when you hear the word "junking?"  According to Webster's dictionary junking means, "any old discarded material; worthless; meaningless or trash."  However, our fellow Mobilian Donna "Sissy" Zugg adheres to the saying, "One man's trash is another man's treasure.  Sissy loves junking so much that she decided to make it a business. In January 2014 Sissy threw open the doors to her store, My Vintage Corner and she hasn't looked back.
Donna "Sissy" Zugg, Owner, My Vintage Corner
Photo Credit:  Treasured Moments Lifestyle Photography

But before MoCo gets into the nitty gritty with Sissy I must say that I was quite impressed with her background.  As many of you may know, in my previous life I used to write human interest stories for the Mobile Press Register.  I told Sissy that her multifarious background begs for a full length feature story all on its own.  Now, let's get to it…

MoCo:  When and how did you develop a love for what others might view as "junk?"

Sissy:  I've always loved re-sale shopping and I started collecting so much stuff that I decided to see if I could sell it so I rented booth space at Cotton City in Midtown.  I did that for several years.
Photo Credit:  Treasured Moments Lifestyle Photography

MoCo:  I remember you telling me that you only worked your booth part-time.  Why was that?

Sissy:  I was also working as a school teacher, (special education), so that was the only time I had. 

MoCo:  That's impressive that you basically had two jobs.  When in the world did you find time to shop for pieces for your business?

Sissy:  On the weekends and during school breaks and instead of what you call "shopping" for new pieces I like to call it "going junkin."
Photo Credit:  Treasured Moments Lifestyle Photography

MoCo:  Why did you decide to make the leap into opening your own business and weren't you a little anxious about doing so?

Sissy:  I'm accustomed to change.  Before I became a school teacher I used to own a barbershop in Mississippi.  So opening My Vintage Corner didn't really make me nervous.  But as to why I decided to open my own shop, when I rented the booth space I had so many nice things but I was limited on space.  I used to say to myself, "If I only had my own place I could display this or that or set this up like that…." so I decided to open my own business.  I retired from teaching four years ago and now I have all the time in the world. 

MoCo:  How often do you go junkin?
Photo Credit:  Treasured Moments Lifestyle Photography

Sissy:  I go about two days a week and hit estate sales and yard sales on the weekends.  People are always asking me where I get all of my stuff and I tell them "I'm always looking." 

MoCo:  What would you say is the most popular item that people buy?
Photo Credit:  Treasured Moments Lifestyle Photography

Sissy:  By far I would say the furniture.
Photo Credit:  Treasured Moments Lifestyle Photography
MoCo:  I have to throw in my two cents here to let my readers know that in addition to the great furniture you also have vintage telephones, clothing, hats, handbags, stools, picture frames, window shutters, etc.  I've even found many cool props for photo shoots in your store and I'm sure I'll buy many others prop items in the future. 

MoCo:  As I look around your store I see all sorts of things that bring back many happy childhood memories. 

Sissy:  It's funny you should say that.  I have two types of customers, those who like to stroll down memory lane and those who truly come to shop.  I just want my store to be a fun place to be and shop and for it to be a good experience.
Photo Credit:  Treasured Moments Lifestyle Photography

MoCo:  Where would you like to see your shop in five years?

Sissy:  I can sum it up in one word, thriving.  This shop was a dream.  I just knew I had a passion.  I hope the word gets out and that people see this as a fun, affordable place to shop.
Photo Credit:  Treasured Moments Lifestyle Photography

About:
Sissy hales from Ellisville, MS but after spending time in Georgia she and her family finally settled in Mobile in 1994.  She taught school at Faith Academy. 

My Vintage Corner is located at 9211 Cottage Hill Road.  Hours: Thursday-Friday 11:00-5:00 and Saturday 11:00-3:00.
Phone:  (251) 423-1853
Email:  myvintagecorner@yahoo.com
Like them on Facebook.
Photo Credit:  Treasured Moments Lifestyle Photography






















MoCo is always on the lookout for the next good story.  Hit me up if you know someone who should be Spotlighted on MoCo.

Until Next Time - Go Out and Do Something Awesome!

Wednesday, July 29, 2015

Five Spotlight Questions With...

Josh Schock... AKA "Intern Josh"


For many people the number 13 represents so-called "bad luck" however this is not the case for Mobilian Josh Schock.  Josh says 2015 will be the year that he officially ends his rap/musical career.  It will all come to an end on October 1, 2015 when he drops his final CD that he is dedicating to his baby brother JJ.  Many of you may remember Josh.  He used to be known as Intern Josh on WABB in 2007 where people would give him random topics that he would turn into rap parodies. 

Josh said he never envisioned as a child that he would develop an interest in rap music as his parents were very strict Christians and would not allow him or his six siblings to listen to rap music.  According to Josh, he would listen to it when he was in the car alone.  He admits that most of the rap he listened to was pretty raw but what amazed him was how the lyrics seemed to resonate with so many people.  He reasoned that there had to be a way to make a parody of the music and to keep it clean. So he grabbed a buddy, his rap partner, and began writing his own raps.  One thing that Josh is particularly proud of is that he has never used profanity in any of his music.  When asked why he said, "Because my baby brother JJ listens to my music and I wanted him to hear good rap.  I wanted to make music that resonated with the masses without being so gangsta.  I didn't want to rap about anything derogatory."

MoCo:  During our conversation you've mentioned your brother JJ several times.  I imagine he must be a big influence in your life? 

Josh:  Oh absolutely.  I've always wanted to do things to make him proud of me.  You see, JJ has Down's Syndrome.  He was born when I was eight and I watched all of the health problems that he had to overcome from the moment he was born such as having heart surgery right after he was born, having his eyes uncrossed, a hip replacement…. And he literally grinned and beared it.  That taught me a lot even as a little kid - that we need to walk in someone else's shoes and see life from their perspective.  As a young adult I tried to put that into practice.  JJ never stops.  He's such an inspiration.  He works six days a week.  One of his jobs is at Hillcrest Barbers where he helps out around the shop.  The owner Ronnie said JJ is one hard worker.  "We joke around a lot with him but JJ gives it right back to us," Ronnie said.  

Hillcrest Barbers owner, Ronnie.
Photo Credit:  Treasured Moments Lifestyle Photography
JJ also works as a greeter for Goodwill Easter Seals on Schillinger Road.  JJ was even an ambassador for Goodwill Easter Seals some years ago.  His picture is still on some of their trucks.  JJ is so smart - He  knows all the lyrics to all of my songs.  I have written a song especially for him on my final album - the song is called Special.  JJ will rap with me on this song.  Every time I think about recording it I tear up.
JJ Schock hard at work at Hillcrest Barbers
Photo Credit:  Treasured Moments Lifestyle
Photography


Left to Right:  Josh Schock and his brother JJ
Photo Credit:  Treasured Moments Lifestyle Photography





MoCo:  Let's change it up a bit and talk about your music.  How would you describe your musical style and where have you performed?

Josh: I would describe it as a melting pot of all styles.  I can't really define  the style.  Back in the day when I did nothing but rap beats people said it was ok, but not great because I didn't have any real music so my rap partner and I got some musicians and thus After Schock (my stage name) and the Deep End Band came to be.  We have performed at more events than I can count, into the hundreds.  I've even got to open for the artist Snoop Dogg, Bone Thugs-N-Harmony and others as a soloist. 

MoCo:  Which non-profit event are you most proud? 

Josh:  That's an easy one, the Blues and Grooves Festival.  This event was created to raise awareness and money for Down's Syndrome.  My friends Robby and Pam Fields and Laura Vendetti were very instrumental in helping me get the festival off the ground.  We've had up to 40 bands to participate in the event.  Two years ago the band Mob Towne Revival performed.  We are hoping to hold the event again this year (October).  

MoCo:  Why will this be your last album?

Josh: The music lifestyle  requires a lot of traveling and it's too demanding. It doesn't fit with who I am now as a family man.  

Moco:  What words of advice would you offer to other aspiring musicians?

Josh:  In life it's all about the follow through.  You can have good intentions, but you can't stop there. 


If you are interested in buying Josh's final album look for it on iTunes. 

Josh and JJ on the song Genesishttp://youtu.be/vUU5Z_Kbyjc.

For some of his past music and/or that of the band the Deep End Band check them out here:  http://tinyurl.com/qj5xho6
Mob Towne Revival:  http://mobtownerevival.com/


MoCo is always on the lookout for the next good story.  Hit me up if you know someone who should be Spotlighted on MoCo.

Until Next Time - Go Out and Do Something Awesome!  

Thursday, July 23, 2015

The Spotlight Is On....

Bacon My Day Food Truck

So of course you know the very first question I had to ask Mandy Bleicher, the owner of Bacon My Day, was where the name originated.  It's such a cute and fun name, Bacon My Day.   More on that later.  Let's get down to the business of the food.  I don’t know where to begin.  I went at the end of the day and picked up food for myself and my husband.  I ordered the MandiBelle (see description below) and a chicken quesadilla.  The aroma sneaking out of my to-go containers was killing me on the drive home.  The MandiBelle is fantastic!  The pulled pork was very well seasoned and tender and the BBQ sauce was finger-lickin good, sorry KFC.  All of this combined made for an explosion of flavors in my mouth.  Well done!  The quesadillas were supposed to be for my husband but I just had to try a small piece.  They were crisp and the flavor was delectable.  One bite led to two and…  Yes, I had to exercise great self-restraint, but I'd definitely order them the next time.  Everything was fresh and cooked to order and most surprising, the order was ready in less than five minutes.  But I suppose that's goal of a food truck - good food served fast!  Now on to the interview.

When I sat down to talk to Mandy, in the shade of course, (because it was hot enough to "bacon" my skin), a warm smile came across her face as we began to talk about her new business.  Pride indeed. 

(Photo Credit:  Treasured Moments Lifestyle Photography)
MoCo:  Mandy I know you said the name came about due to a contest, but why that name?

Mandy:  It was simple.  Just about everything we make is made with bacon.  Our key lime pie doesn’t have bacon in or on it, but we're working on a dessert now where we will incorporate caramelized bacon. 

MoCo:  How long have you been in business?

Mandy:  We opened our "doors" in April and I was shocked to learn that we were nominated for a Nappie award.  

MoCo:  How does a food truck differ from the traditional brick and mortar restaurant?

Mandy:  Food trucks will allow you to go where the customers are but it can also be more difficult because you have to know where the people are.  But overall, I like it.  It gives me a sense of freedom and movement.

MoCo:  Speaking of knowing where the people are, how would customers know where to find you on any given day?

Mandy:  They can look us up on Facebook:  https://www.facebook.com/BaconMyDay.  The schedule is posted weekly.  This Friday we will be at Allstate at the Downtowner Executive Center from 10:30-1:00.   

MoCo:  I've noticed that you keep saying "we."  Does someone else works with you?

Mandy:  Yes my wonderful cook David Foreman.  David ran the kitchen at Mobile Infirmary for over 20 years.  He recently retired and now he's working with me. 
(Photo Credit:  Treasured Moments Lifestyle Photography)

MoCo:  How would you describe a typical day for you and Bacon My Day?

Mandy:  David and I usually head out around 10:00 and we'll work for three hours handling the lunch crowd and then we'll meet up again around 4:00 or 5:00 for dinner and we're usually on-site  until 8:00. 

MoCo:  How does your family feel about you owning a food truck?



Mandy:  Oh my family is happy for me.  When the opportunity came along they thought it was the perfect fit for me because for the past two or three years I've always wanted a food truck.

MoCo:  What is your personal favorite menu item?

Mandy:  By far it's the item named after me, the MandiBelle.  (She says with a laugh).  This is a dish of pulled pork topped with bacon and cheese all served over french fries. 

MoCo:  Now you know I MUST try that!  Fries are one of my weaknesses.  What would you say is a favorite among your customers?
(Photo Credit:  Treasured Moments Lifestyle Photography)


Mandy:  I'd have to say the quesadillas (chicken, beef, pork or shrimp).  They are served with our special Juju sauce.  This is a mayonnaise based condiment with jalapeño peppers and other spices.   David is the one who created it. 
(Photo Credit:  Treasured Moments Lifestyle Photography)


MoCo:  Where would you like to see yourself in five years?

Mandy:  I would like to own a second food truck and have catering jobs.  We are available for catering jobs now.  Just give us a call or email us.  We also sell food in bulk quantities.  One of our big sellers are the baked beans.  Of course they are made with bacon. 












About Bacon My Day:
Mandy began operations in April 2015 and has already been nominated for a Nappie award, been featured in the Mobile Press Register and will soon be spotted on Fox 10 News.  She is a native of Mobile , AL.

Location:  Various.  Check their Facebook page for weekly/daily locations (https://www.facebook.com/BaconMyDay)

When you eat at Bacon My Day please let them know you read about them on MoCo Spotlight.


Until Next Time - Go Out and Do Something Awesome!  

Wednesday, July 15, 2015

The PickleFish Pizza Pub

I was excited to visit The Picklefish Pizza Pub today to have a sit down with the owner Spencer Allen.  I was embarrassed to admit that I had not patronized the restaurant in the past; however after tasting what has made the restaurant a favorite among locals, the pizza, I mentally kicked myself for not stopping in sooner. 

Before we get down to the nitty gritty of the interview with Spencer I absolutely must share my opinion about the pizza.  No, I'm not a pizza connoisseur by any stretch of the imagination however I must say that the pizza was absolutely divine.  Picklefish strives to make their pies as close to a New York style pie as they can get.  I've never eaten a New York style pizza (I hope to do so in a few weeks), but I can't imagine anything coming any closer. The crust was thin and crisp, yet not cracker-like.  I typically don't eat the back crust on pizza (never have), but I had to devour this one.  All of their pizza crusts are brushed with garlic infused extra virgin olive oil.  As I sit and type this post I can still smell the aroma of the pizzas wafting in the background.  I can't wait to dine there again.  Now, on to our interview with Spencer Allen.

Spencer Allen (Lt. Green Shirt)
Photo Credit:  Treasured Moments Lifestyle Photography
MoCo:  You must share the secret of your fabulous pizza with my readers.  What makes the Picklefish pizza so delectable?

Spencer:  Well I would have to say it all begins with using fresh ingredients.  All of our food is made from scratch and we use local produce.  Our salads are made using Romaine lettuce.  Our burgers are made from Angus beef and are handmade. 

MoCo:  I could detect something special in the pizza.  What was that?

Spencer:  Our dough is made from scratch every day.  We make it in the afternoon, let it rise and then we knock it down and place it in our cooler for a long, slow rise overnight.  I must have tried 25 different recipes until I settled on this one.

MoCo:  How many pizzas would you say you make in a week?

Spencer:  In a week?  Oh wow!  A lot.  We average 20-30 per day so multiply that by 7: (Roughly 140-200 each week). 

MoCo:  Now that's a lot of pizza.  What are some of the varieties?

Spencer:  The most popular are the Great White pizzas.  These pizzas are made from our original White Sauce (made from extra virgin olive oil and fresh garlic with Italian herbs), basil, spinach, feta, parmesan and mozzarella.  Other favorites are the Thai Chicken and the Buffalo Chicken. 

A patron and marketing specialist from 92 Zew radio, Steve Kingsmore said Picklefish is a Mobile tradition not only for Mobilians but for his daughter in particular.  He said, "Whenever my daughter comes to town for a visit she always asks if we can make time to stop by Picklefish for a pizza.  The folks here make you feel special.  You can order your pizza with different toppings on each half or even on each quarter.  Now how many other restaurants are willing to do that?  This makes it feel like they're doing it just for you."

MoCo:  I noticed that your menu offers a wide selection of beers - many of which I am unfamiliar. 

Spencer:  This is another specialty we like to offer our customers.  We have a large selection of beers and I'm proud to say that we are able to offer beers that complement our pizzas.  For instance we have a large variety of craft beers.  A few that readily come to mind are the Bengali IPA, Fat Tire and Westbrook White Thai.  This one is brewed with ginger root, lemongrass and Sorachi Ace hops.

MoCo:  Before we conclude, would you mind sharing with MoCo how you came to own Picklefish?

Spencer:  Sure.  I always loved their pizza and I used to eat here often before I bought it.  I'd owned businesses in the past (liquor stores and bars), but never a restaurant and I've always had an entrepreneurial spirit so when the opportunity came up to buy Picklefish I will just say that it was a blessing that came about. 

MoCo:  Last question, I promise - Where do you foresee yourself and Picklefish in five years?

Spencer:  I would like to have another location in either Midtown or downtown or maybe a food trailer. 



About Picklefish:
Spencer Allen, 40, purchased Picklefish in 2010 and currently employees 11 people.  He is a native of Hattiesburg, MS and is an alumnus of the University of South Alabama. 

Location:
5955 Old Shell Road (Across from the USA Campus)
Mobile, AL 36608
251-344-9899
Check out their website for daily lunch specials.
Tweet ‘em on Twitter:  @ThePicklefish


Be on the Lookout - You Never Know Where We'll Pop Up!

Until next time - Stay Safe.