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We're chatting about the people, places, events, and flavors that make Johnson City, Tennessee a lovely place to live. An interview show hosted by Colin Johnson.
Proud member of the Maypop Media family of podcasts.
0:00:00 - (Colin Johnson): You and each other, Lord, we pray that you'll guide our tongues and hearts and minds and just help us to somehow down the airways, Lord, just maybe change a heart, maybe prick a heart or just plant a seed. And so we love you, Lord. We trust you. We thank you for Mitch as he's switching on knobs and doing stuff and recording things and producing it. We pray you got his hands and his mind as well. We love you, Lord. We thank you. We trust you. We ask this in your holy name. Amen.
0:00:25 - (Greg Mueller): Amen.
0:00:25 - (Shirley Mueller): Amen.
0:00:26 - (Colin Johnson): I all right, I see a little intro and then we get it rolling. You roll. Ready to roll, Mitchell? Ready to roll. All right. Okay, here we go. Hey, friends, welcome to the Johnson City Living podcast, where we learn about the people, places, events and flavors that make Johnson City a lovely place to live. I'm your host, Colin Johnson, with the Colin and Carly group in Keller Williams realty. And it is a beautifully warm, little warm day today here in Johnson City, and I am super excited for you guys, the listeners, to get to know my new friends, Greg and Shirley Mueller with Olive oil divine. Welcome to the podcast, guys.
0:01:07 - (Shirley Mueller): Hey.
0:01:07 - (Greg Mueller): Hey, Colin.
0:01:08 - (Colin Johnson): Thanks for, you all are prose for doing this stuff, so it's going to be a great time. It'll be easy. So, yeah, so first of all, Johnson City living, you live in Johnson City. What do you love most about Johnson City? We'll go Shirley first.
0:01:22 - (Shirley Mueller): Oh, where do I live? There's a lot of things to do here in Johnson City.
0:01:26 - (Colin Johnson): Yeah, there are a lot of things to do. It's kind of diverse for a small community. Craig, what's your favorite thing in Johnson?
0:01:31 - (Greg Mueller): I love the people. You know, the fact that it's in the Bible belt and the people are just so warm and friendly. We don't have a stranger in Johnson City.
0:01:38 - (Colin Johnson): Well, you don't really, you don't. If you meet somebody who's mean, they're probably not from here.
0:01:43 - (Greg Mueller): Well, I met my wife, but she's about 20 miles away, so does that count? She's local.
0:01:47 - (Colin Johnson): She's local, yeah. If you're within 50 miles, you probably. Now, where did you guys grow up?
0:01:54 - (Shirley Mueller): I grew up in Bluff City.
0:01:55 - (Colin Johnson): Yeah, I was just in Bluff City showing a house on the lake. It was beautiful.
0:01:59 - (Shirley Mueller): Oh, it is beautiful there.
0:02:00 - (Colin Johnson): Yeah, I love Bluff City. How about you?
0:02:01 - (Greg Mueller): Yeah, I'm a Bristol native.
0:02:03 - (Colin Johnson): Okay.
0:02:03 - (Greg Mueller): Yeah. So you got Tennessee side.
0:02:05 - (Colin Johnson): Okay, cool. And then, so what did you, what were your, where were your jobs history? Where did you, like, go to school and all that kind of stuff?
0:02:14 - (Shirley Mueller): I graduated from East Hahn.
0:02:15 - (Colin Johnson): Your Ted.
0:02:16 - (Shirley Mueller): And then I. I have a degree at Northeast State, and then I went back for my degree, but the Lord just changed my route. I have worked at several other businesses. I worked at. Actually, I worked with my husband for about ten years in a family owned screen printing business. And we closed down in 2003 and then we moved on. I worked for several construction companies in the area. And then olive oil vine was formed.
0:02:46 - (Colin Johnson): I love it. I love it. How about you, Greg? What's your backstory?
0:02:49 - (Greg Mueller): Yeah, I grew up in Bristol, Tennessee, and went to Tennessee High. I'm a Tennessee high viking. So started working, like Shirley said, in my dad's business, gosh, since the seventies. And I grew up in that. And he taught me all of my business savvy over 35 years of business. And like Sree said, we shut it down in 2003 for various reasons. And then by trade, I'm an IT guy as well. And so don't ask me how I got an olive oil because, I don't know, it's just a God thing. But I eventually made it in olive oil, and that's where we're supposed to be because that's.
0:03:23 - (Greg Mueller): That's definitely our passion right now. Yeah, yeah.
0:03:27 - (Colin Johnson): So olive oil divide, you guys were just walking down the street one day, saw building. You're like, hey, let's just build an olive oil company. Probably not how it went.
0:03:36 - (Shirley Mueller): No.
0:03:36 - (Greg Mueller): How did it start?
0:03:38 - (Colin Johnson): How did you guys even get into olive oil? I didn't even know, like, there was enough olive oil sold out there besides just what you get in the grocery store to even have a store. So, like, when that popped up, I'm.
0:03:49 - (Greg Mueller): Like, we've heard that before. You're right. Right.
0:03:51 - (Colin Johnson): So educate the listeners, too, a little bit about it. But first, how did. Yeah, where'd it come from for you?
0:03:57 - (Shirley Mueller): Well, I was sitting at my desk at my previous job, and I just heard the Lord tell me it was time to move. Well, I thought we were going to go beachbound. So Greg and I decided in 2014 to start looking to move. And we looked at several businesses. One of them was a french house olive oil store. And we went there and we met with the owners and talked to them probably a whole day. And on our way home, we decided it was time to make an offer.
0:04:30 - (Shirley Mueller): So we made an offer. And then 2 hours before the offer expired, someone walked in and made a cash offer. The offer was better than ours because it was cash. And then we just decided, well, the Lord closed that door.
0:04:44 - (Colin Johnson): Yeah.
0:04:45 - (Shirley Mueller): And then we were on our anniversary trip. In pigeon forge at the Christmas Inn. We were in the pool clan, and Greg said, let's just open our own olive oil store. Sure. Where? He said, johnson city, Tennessee. Remember, I was beachbound.
0:05:00 - (Colin Johnson): Right.
0:05:01 - (Shirley Mueller): But he said, no, I don't think the Lord wants us to move yet. So then we just started looking, and we did our geographic, and Johnson city was a very strong market for us, so that's why we ended up in Johnson city.
0:05:14 - (Colin Johnson): That's cool. Okay, so you could have opened a donut shop. You could open a coffee shop. You could have opened a store that makes silverware. I don't know. Like, where. How did you come to olive oil? Like, out of the million businesses out there, you chose olive oil?
0:05:31 - (Shirley Mueller): Well, when we were in Hilton head, the olive oil store, we looked at, and we just got a passion for it. Yeah, there was great benefits to olive oil, health benefits.
0:05:42 - (Colin Johnson): Oh, yeah.
0:05:43 - (Shirley Mueller): And due to our family history, we just decided, well, you know what?
0:05:47 - (Colin Johnson): We're gonna do that.
0:05:48 - (Shirley Mueller): And think about this. How many times is the word olive or olive oil in the Bible? It's over 125 times.
0:05:55 - (Colin Johnson): That's awesome.
0:05:56 - (Shirley Mueller): And Greg and I just prayed about it and prayed about it, and the lord said, okay, it's time to move into Johnson City. And that's what we did.
0:06:03 - (Colin Johnson): That's cool. That's cool. Yeah, I guess, since you hit on it. Health benefits of olive oil. Greg, what are some of the health benefits?
0:06:11 - (Greg Mueller): Oh, gosh. There's too numerous to list them all. But real quickly, they're great for cholesterol. They're good for their heart healthy. They have the oil that our bodies crave. See, cells that are so used to using canola oil and vegetable oil these days, that oil will not allow a cell to breathe, and cells need to breathe. So the olive oil is a healthy oil that allows those cells to breathe. And when you have a breathing cell, you have a healthy cell. Hence no cancer.
0:06:40 - (Greg Mueller): So that's a common cause for cancer is an unhealthy cell. So.
0:06:44 - (Colin Johnson): Yeah, that's exactly right.
0:06:45 - (Greg Mueller): Yeah, it's. Everybody probably knows what polyphenols are, if anybody knows olive oil. And you want to find a good, healthy oil with high polyphenol, which. Which we can talk about if you'd like, a little bit later on. But those are the health benefits. It's just amazing. It's. It's anti inflammatory by nature. So if you have a little bit headache, just take a shot of olive oil.
0:07:06 - (Colin Johnson): Oh, there you go.
0:07:07 - (Greg Mueller): Yeah.
0:07:08 - (Colin Johnson): So I've been in, had the joy of being in your store. It's beautiful and it's really cool. But although I will, I will say on the podcast, I haven't been in there probably three years for more. So tell us about the store. Tell us about what you guys offer and that kind of thing.
0:07:24 - (Shirley Mueller): Well, we have about 35 oils and 35 vinegars. Balsamic vinegars. We have pastas, olives, spices, skincare products made with olive oil, because olive oil is an anti aging product. There you go. I use it even just as a daily moisturizer.
0:07:39 - (Colin Johnson): Yeah.
0:07:40 - (Shirley Mueller): Just get you a good hot polyphenol.
0:07:42 - (Colin Johnson): That's cool. Yeah. So balsamic vinegar as well, you said? I think so. Talk to us about some of the different uses for balsamic vinegar.
0:07:52 - (Shirley Mueller): Well, I use them in my cooking. I like to do it as a finish. When I cook with it, a lot of people will put it on salads. I even put it in my water. Just a teaspoon into a glass of cold water will give you an infused water.
0:08:05 - (Colin Johnson): Oh, that's cool. And you guys have different, I'm assuming lots of different. You said 35 different flavors.
0:08:10 - (Shirley Mueller): 35 different flavors from strawberry, blueberry, BlackBerry. We have a 25 year old balsamic. Have a champagne vinegar, balsamic, grapefruit, black cherry. That's really good. Over ribs.
0:08:24 - (Colin Johnson): That's awesome. And then the different flavors of oil.
0:08:27 - (Shirley Mueller): I do. We have 35 oils. I have a butter flavored olive oil that's actually made of an enzyme of a sweet potato. There's no butter in it. I have a bacon made out of an enzyme apple sweet potato, that. There's no bacon in it as well. It's vegan friendly. That's crazy great on it. Eggs.
0:08:44 - (Colin Johnson): Yeah.
0:08:44 - (Shirley Mueller): Over pancakes, I take the butter and spread on my popcorn all the time.
0:08:49 - (Colin Johnson): That's awesome. Yeah, I love that. That's really cool. So talk to us about the store. Where are you guys located?
0:08:57 - (Greg Mueller): We're on North Roan street in the Peerless center. Next to the old peerless steakhouse.
0:09:01 - (Colin Johnson): Yeah.
0:09:01 - (Greg Mueller): If you know where Joseph Banks and Talbots is, we're right in between them. In fact, we like to joke people. If you look across the streets, you'll see Popeyes, and across from us is olive oil. So Popeye and olive oil. If anybody that knows that old cartoon, they're really easy to find when you look for either one. Been there for nine years. And of course, we have an online presence also at olive oildevine.com,
0:09:21 - (Greg Mueller): and it's worshipping all 50 states now. And we have an international presence.
0:09:26 - (Colin Johnson): Yeah. So talk about, I guess the growth of the company. You know, you should open an olive oil store, probably. Like me, I'm like, oh, I didn't even know you could buy olive oil outside of the grocery store. So your first couple of years, I don't know, did it just take off or, like a rocket or. Tell us about.
0:09:42 - (Greg Mueller): We had people that came in our store, actually, the first year that we opened up and made little slide comments like, we're going to drink olive oil in a cup. That's a business. But we proved them all wrong, and here we're nine years old now, and we've had growth every single year. We've never gone backwards or stayed stagnant.
0:10:00 - (Colin Johnson): That's great.
0:10:01 - (Greg Mueller): Of course, we've given the business to the Lord from day one, so he has blessed us exponentially each year, and we now are growing. The region is starting to become aware that we're a little different than the average olive oil store not being a franchise. So we don't have locations all over the place like some of the big suppliers do. It's just us, Shirley and I, pushing our wares one door at a time.
0:10:30 - (Greg Mueller): We just knock on a door, and if it opens, we go there, and then we. We find out what work. We go from that door, and it's opened up a lot of neat opportunities for us. Oh, yeah. Networking, for sure. Yeah, we've done a lot of shows. Do the home shows, and that's cool.
0:10:43 - (Colin Johnson): Where. Where do you source your oils from?
0:10:48 - (Shirley Mueller): All over the world. We get them from Greece, Italy, Tunisia, California.
0:10:53 - (Colin Johnson): That's fun. Have you guys traveled to those places? I guess, to see the production of it and all that?
0:10:57 - (Shirley Mueller): It's on our bucket list.
0:10:58 - (Greg Mueller): Not yet, but that's actually coming up. We're working on something this summer that we really can't let the cut out of the bag yet. We're looking at possibly leading some tours over there for the local people.
0:11:09 - (Colin Johnson): Oh, that'd be fun.
0:11:11 - (Greg Mueller): We'll let more out of the bag when that approaches.
0:11:13 - (Colin Johnson): Yes, sir. We look forward to hearing all about it. And hearing all about it. What do you. What are you guys working on besides that now with olive oil? Like, what are your, what are your goals for the end of the year?
0:11:25 - (Greg Mueller): Well, we're in. We're already in about 31 food cities, so we try to expand about 1015 food cities every year, and they've been great to work with, so they're. They're happy to have a local product, and we are considered the top, top tier product in the oil and vinegar section. So we'd like to get some more of those online. We've gone as far as now as Knoxville and Greenville and Severeville and Pigeon Forge.
0:11:50 - (Greg Mueller): And then, of course, the pigeon Forge. We have, Paula Deen is one of, now our friend and business partner. She's carrying our products in all her stores across the country. Across the country. All of her stores? Yes.
0:12:03 - (Shirley Mueller): We've actually, back in February, we went to Paula Deen's house.
0:12:06 - (Colin Johnson): Okay.
0:12:07 - (Shirley Mueller): And we got to do a cooking videos with her. And that was a laugh. She is such a sweet lady.
0:12:12 - (Colin Johnson): How bad? Yeah, she seemed very sweet. I mean, I've seen her on tv.
0:12:16 - (Greg Mueller): Well, what you see on tv is what you get in person. Just imagine some Tennessee hicks coming from Tennessee down to Savannah to Paula's house to teach her something about cooking. That's right.
0:12:26 - (Colin Johnson): I.
0:12:26 - (Greg Mueller): But that's what she said.
0:12:27 - (Colin Johnson): Yeah. That's funny. That's great.
0:12:30 - (Shirley Mueller): And then we're also. Richard Childress. Richard Childress Vineyard in Lexington, North Carolina. We're actually in his vineyard, too. He just picked us up as well.
0:12:39 - (Colin Johnson): That's cool. So you probably see yourselves going to different boutique. It sounds more of like a boutique kind of higher end. Kind of, yeah.
0:12:47 - (Greg Mueller): We have a lot of smaller shops. Strawberries down in corn, they carry a product. We have a lot of smaller shops around the region, in the tri state area that are starting to pick us up and they're doing very well with it.
0:12:58 - (Shirley Mueller): We have a little shop called Raleigh's Shop in Boone, North Carolina. They're actually carrying our products as well.
0:13:04 - (Colin Johnson): That's neat. Yeah. I think it's probably fun to get to meet tons of new people.
0:13:08 - (Greg Mueller): Oh, yeah.
0:13:09 - (Colin Johnson): And then everybody wanders into the store and. Yeah. So food City locally, I'm trying to think of places people can go to find your stuff besides the store. So food City is mainly probably it.
0:13:20 - (Greg Mueller): Well, we have about four oils and four vinegars. It's not the whole complete section, obviously, of our store.
0:13:25 - (Colin Johnson): But hey, we'll just take that whole.
0:13:27 - (Greg Mueller): Section and find the most, the most we'd love. I wish would. But yeah, they can find our most popular flavors there. And it's the same price as sometimes it's even cheaper than us if they're running a special.
0:13:39 - (Colin Johnson): What is the most popular flavor of olive oil that you guys have for.
0:13:43 - (Shirley Mueller): The last nine years? Italian herbicide.
0:13:46 - (Colin Johnson): Italian, yeah.
0:13:47 - (Shirley Mueller): And vinegar is champagne vinegar. The Cas 25, the 25 year old, that's another high seller, too.
0:13:55 - (Colin Johnson): That's cool.
0:13:56 - (Shirley Mueller): But I will tell you, we have one just, it's called a varietal and the reason it sells so well is the polyphenols are up. It is called the Zoe, which means lice, that has 1799 in polyphenols, and that's the natural antioxidant properties of the oil. Now, the turn off is that oil is going to be very bitter.
0:14:18 - (Greg Mueller): I got you extremely healthy oil, but it's unheard of to see polyphenol at that level. We have yet to find another one across the country at that level.
0:14:25 - (Colin Johnson): So what do you. Yeah. Tell me how you got that tested or figured that out.
0:14:30 - (Greg Mueller): Well, all of our oils go through lab certification. We don't deal with any farms or growers unless they can provide lab certification. So we make sure we got the real thing. It's certified that it's truly extra virgin.
0:14:41 - (Colin Johnson): That's cool. Yeah, I think because a lot of people, you look and you're like, is it, you know, sourced well? Is it healthy?
0:14:49 - (Greg Mueller): And that, unfortunately, there's no truth and labeling law in the United States about olive oil. So believe it or not, Europe and the people who are over in Italy and Europe and all those are, they make more money with adulterating olive oil than they do in drugs or illicit activity. So it's a very big market, and unfortunately, there's no laws that can stop that. So that's why when you buy our product, one thing you'll notice there from most other stores is tobacco. But we give the ingredients the nutrition value.
0:15:21 - (Greg Mueller): We give you as much information about that oil as we can because we want to be very transparent and making you aware of what you're buying.
0:15:27 - (Colin Johnson): Right.
0:15:28 - (Greg Mueller): And we do certify 100% all of our oils, so you can rest assured that we're, we're offering the real thing.
0:15:36 - (Shirley Mueller): Or my name would not be on the bottle.
0:15:38 - (Greg Mueller): Yeah, we sign every bottle for sure. And we bottle in house, too, by the way. We don't buy pre bottled, like a lot of stores do. We. We get it in bulk, we ship it over. A lot of times we'll fly it if it's a special oil, because we want it to be the freshest, sure. Most fresh crop that we can get.
0:15:55 - (Shirley Mueller): Even all of our food cities and our Paula Deen, we bottle everything there in the house. So it's that right there on our floors.
0:16:04 - (Greg Mueller): We do everything right there.
0:16:05 - (Colin Johnson): How many employees do you guys have? Or is it just you two?
0:16:09 - (Shirley Mueller): No, no, no.
0:16:10 - (Colin Johnson): I was like, that's a lot of oil.
0:16:12 - (Greg Mueller): It started off just being us, too, but we're up. It fluctuates between three and five, depending on the season, more so in the Christmas season. Cause that's our really busy time. But we're gonna have to exceed that here soon at our rate.
0:16:24 - (Colin Johnson): Regard, what would be some tips you give some people on using olive oil, garlic? My wife, actually, we had the champagne. I don't know if it's the oil or the vinegar.
0:16:37 - (Shirley Mueller): Champagne would be a vinegar.
0:16:38 - (Colin Johnson): The vinegar. We had that on salad this weekend, and I was like, those people coming up, so I was excited, and it was delicious. So what would be some tips for our listeners to use your oils?
0:16:48 - (Shirley Mueller): If you're using oil, first thing, make sure you store it properly, because if you notice, when you buy our oils and vinegars, they're actually in a green bottle that helps filter the light. And I keep mine in the cabinet. I keep them airtight. I keep them away from heat, natural sunlight, because that will oxidize your oil quicker. So good way to keep your oils healthy is to keep it in the cabinet.
0:17:14 - (Colin Johnson): Hide it in the cabinet. What's the shelf life for cabinet life?
0:17:18 - (Shirley Mueller): Shelf life is two years from the first date. Not when you open it. It's from the prostate.
0:17:22 - (Colin Johnson): Gotcha.
0:17:23 - (Shirley Mueller): It can go a little over that, but you're going to lose those health benefits because as the oil ages, that polyphenol actually goes down. A lot of people are kindly misconceived on that. When you press the olive, it's actually the highest at that time. And as the oil ages, it does go down.
0:17:43 - (Colin Johnson): That's it. It's kind of evaporating.
0:17:45 - (Greg Mueller): Natural indicators.
0:17:47 - (Shirley Mueller): Now, your vinegars, they never go bad. And I still keep mine in the shelf, too.
0:17:53 - (Colin Johnson): We keep ours in the pantry where it's dark and put it.
0:17:57 - (Shirley Mueller): And they're great over ice cream.
0:18:00 - (Colin Johnson): What'd you just say?
0:18:01 - (Greg Mueller): No, that's a good tip there. Vinegar is on ice cream. Absolutely.
0:18:04 - (Colin Johnson): Oil.
0:18:04 - (Shirley Mueller): No, the vinegar. Yeah. Flavor oil, too.
0:18:08 - (Colin Johnson): Tell us about ice cream and vinegar.
0:18:10 - (Shirley Mueller): Okay.
0:18:11 - (Colin Johnson): Cause I'm sitting here going, I love ice cream, and I love vanilla.
0:18:13 - (Greg Mueller): Oh, the best banana splits you've ever had.
0:18:15 - (Shirley Mueller): Okay, let's say you had a vanilla bean ice cream.
0:18:17 - (Colin Johnson): Yeah.
0:18:18 - (Shirley Mueller): And you like pecans. I have a pecan pearl and ice cream. I just drizzle it over. I don't soak it. I just slightly drizzle over it just a little bit. I also put that pecan pearl in on brussels sprouts.
0:18:28 - (Colin Johnson): Ooh, that would be good.
0:18:28 - (Shirley Mueller): It's real good.
0:18:29 - (Colin Johnson): Yeah.
0:18:30 - (Greg Mueller): My favorite's the raspberry balsamic.
0:18:32 - (Colin Johnson): Yes. I love raspberries.
0:18:33 - (Shirley Mueller): Put that in your water.
0:18:34 - (Greg Mueller): Black cherry. For ice cream?
0:18:37 - (Colin Johnson): Yeah, for ice cream. What are some other tips for olive oil?
0:18:40 - (Shirley Mueller): If you cook with it, bring it, put it in a cold pan, bring it up to medium heat and then you start cooking with it.
0:18:49 - (Colin Johnson): So you warm the oil up with the pan.
0:18:51 - (Greg Mueller): There's a misconception that you can't fry with olive oil, but that's not true. Olive oil does have a lower smoke point than, say, avocado oil, but you can fry with it. It's got a smoke point of around 430. And like Shirley said, just bring it up to a low heat and you'll be just fine. If you overcook it, you'll know it'll start to smell. Yeah, but it's, it, I fry with it all the time.
0:19:11 - (Colin Johnson): That's cool. And we like to fry it in olive oil.
0:19:13 - (Greg Mueller): Oh, well, Paul and I did a bourbon steak with Soviano olive oil when we were down there and, oh, gosh, that was wonderful. It's the steak helps the seasoning or the oil helps the seasoning to stick to the steak. And then of course, you finish it off in a skillet with the bourbon balsamic. And it's one of the moist, most flavorful steaks you'll ever have.
0:19:32 - (Colin Johnson): Wow, that's awesome.
0:19:34 - (Shirley Mueller): One of the things, too. Just remember, when you cook with olive oil, you're going to lose some of those health benefits. And all I do is just drizzle it right back on my food.
0:19:42 - (Colin Johnson): Gotcha.
0:19:43 - (Shirley Mueller): Green beans, the bacon. I did green beans with paula. I did bourbon green beans. I used that bacon olive oil, threw my green beans in the pan, cooked them, and then I drizzled the bourbon balsamic over it and let it simmer for a few minutes. When you cook with the balsamic, it's going to kind of be a glaze. Yeah, it's real good over your mates and stuff.
0:20:04 - (Colin Johnson): That's cool. I still am just amazed, like, you guys have a whole store and there's like 70 different flavors of olive oil.
0:20:11 - (Shirley Mueller): And vinegar and, and that's just a sample of what's actually out there.
0:20:15 - (Colin Johnson): Yeah. Yeah.
0:20:16 - (Greg Mueller): The thing is, just don't be afraid. You can't mess anything up. I mean, a lot of times if you, if you think, well, the flavor will go with this or that, just try it and see. And you might be surprised. We still, to this day, we surprise ourselves with pairings or putting a particular flavor of oil or vinegar with the food. Oh, that's really good. So experiment. You can't mess anything up.
0:20:33 - (Colin Johnson): That's fun.
0:20:34 - (Shirley Mueller): We have a lot of recipes on our website, too, so you can go there and look at that, too.
0:20:38 - (Colin Johnson): And that's olive oil divine.com.
0:20:40 - (Shirley Mueller): Olive oil divine.com.
0:20:41 - (Colin Johnson): Yeah, I think that'd be fun to go to. Now, you got a special room out here at your store. Tell me about the room you have at the main store.
0:20:51 - (Shirley Mueller): Well, when we actually decided to open the store and we started doing our floor plan, and he talked to Greg and said, you know, I think I need a prayer room just for my sanity.
0:21:06 - (Colin Johnson): Yeah.
0:21:08 - (Shirley Mueller): And he said, sure. So we're starting to make our floor plans out, and the room got a really nice size. And Greg said, what do you think? I said, hey, I like that. But God said, it's not just your room, it's for everyone.
0:21:24 - (Greg Mueller): Sure.
0:21:24 - (Shirley Mueller): So that room is, we call it the war room or the prayer room or the divine room, but it's for any customer to come in and sit and pray and meditate. Greg and I have been in there many times for praying with people. It's just that we are giving back to our community.
0:21:41 - (Colin Johnson): Yeah, that's really cool. That's really cool.
0:21:44 - (Greg Mueller): We have a lot of pastors that will come in and use that. We've had Bible study groups come in and use it. It only sits around four to six people, but it's still a great small meeting room, prayer room, and we keep it nicely there, so it's very cozy. We have a six foot cross hanging on the wall. If you got something heavy on your heart, just come write it down and nail it to the cross and we'll pray over it with you.
0:22:07 - (Shirley Mueller): We have a prayer journal on the table that you can set and leave your prayers. That started in June 2015, and it's growing.
0:22:16 - (Colin Johnson): That's fine.
0:22:17 - (Shirley Mueller): And it feels good. When my customers came in and said, oh, my prayer was answered.
0:22:20 - (Colin Johnson): Yeah. And I think it's cool that you follow the Lord and the prompting to do the work. Right. I mean, because you're like, you're losing valuable space.
0:22:29 - (Greg Mueller): Exactly.
0:22:30 - (Colin Johnson): Look at valuable and monetary. You've got more product we could sell. It's just a butcher. It's a much more valuable room as you're tapping into the creator.
0:22:39 - (Greg Mueller): Right. Well, God moved a lot of mountains to get us in business, and so it was the least we could do for him, for doing that for us. And it's proved to been a good choice. God's blessed us amazingly. And when we continue to give the way he directs and do what he directs, our business just goes through the roof.
0:22:58 - (Colin Johnson): Oh, it's such a blessing.
0:23:01 - (Greg Mueller): It's real. It really is real.
0:23:03 - (Colin Johnson): It's super cool and it's supernatural. A lot of times. Do you have any cool stories about how the Lord's worked in your business that you want to share?
0:23:10 - (Shirley Mueller): Well, you know, there are days that you'll pray, Lord, just send someone that needs something today. And he sent many people that needs prayers. And it's like, okay, lord, I just need someone to come in and lift my spirit today. And he does, and that's enough. And every day that I walk to the front door, I am so thankful and blessed that I have all of the thine.
0:23:36 - (Colin Johnson): Yeah. Tell me about the name. It's got a little play on words, maybe.
0:23:41 - (Greg Mueller): Yeah, you think?
0:23:43 - (Colin Johnson): Yeah.
0:23:44 - (Greg Mueller): We decided from the beginning we wanted something to reflect our spiritual beliefs, and so we researched that name and found out that it was not taken and not trademarked. We've actually trademarked it now.
0:23:55 - (Colin Johnson): Okay.
0:23:55 - (Shirley Mueller): Pretty good.
0:23:55 - (Colin Johnson): Yeah.
0:23:56 - (Greg Mueller): And it's just our way of subtly saying who we are and what we believe in. We don't push it down anybody's throats, but if you come ask about it, we're not going to shy away from it.
0:24:04 - (Colin Johnson): They will pour down into it. Make sure you want.
0:24:05 - (Greg Mueller): You pour it down into it. Absolutely. Yeah.
0:24:09 - (Colin Johnson): Yeah. You can come into the shop and you can sample all the oils and vinegars, right?
0:24:13 - (Greg Mueller): Oh, yeah.
0:24:14 - (Shirley Mueller): You can't. You can taste any oil and vinegar that's in there and some barbecue sauces. We have five or six barbecue sauces that we have.
0:24:23 - (Greg Mueller): Yeah. We're not just an oil and vinegar store. We have handcrafted, preservative free seasonings, rubs and spices. Handmade pastas. Hand stuffed olives. We've got one of the largest stuffed olive selections, probably in the region.
0:24:36 - (Colin Johnson): Oh, wow.
0:24:37 - (Greg Mueller): Barbecue sauces that are balsamic based. Hot sauces that are balsamic based. They're a little different than what you find in typical hot hot sauce aisle.
0:24:44 - (Colin Johnson): Yeah.
0:24:44 - (Greg Mueller): The flavor just carries through so much more that, yes, they're hot, but the flavor is amazing. And people, all we have to do is let people come and taste our product, and they're hooked. I mean, no matter what it is, it's hot sauce and oil and vinegar. It's just. It's. That's what we strive for. That's. That's what gives us a smile at the end of the day.
0:25:00 - (Colin Johnson): But you can still slap it on our grill. Like, really?
0:25:02 - (Greg Mueller): Oh, yeah, absolutely. Oh, that black, that cherry balsamic barbecue sauce makes a great red.
0:25:08 - (Shirley Mueller): We even have a teriyaki balsamic. That is gluten free. So a lot of people can have teriyaki because of the gluten in it, or you can have the teriyaki. Oh, and it's great over grilled onions.
0:25:20 - (Colin Johnson): Ooh.
0:25:21 - (Shirley Mueller): Yes.
0:25:22 - (Colin Johnson): Interesting. You guys are very thin people, so I'm glad you're saying these things. And, yeah, it's not gonna put tons of pounds on me. That's good.
0:25:33 - (Greg Mueller): Now, there's no sugars added to any of our products. Now, the balsamics are a little sweet, but that's because of the natural aging process. Our balsamics are aged from about seven up to 25 years. And the longer they age, the naturally sweeter they become because they reduce naturally. So you have a higher concentration of the solids, and that's what makes it so wonderfully tasty.
0:25:52 - (Colin Johnson): Isn't that fun? Like you guys probably had, like, 20 years ago. No clue. You're gonna be opening our olive oil shop.
0:25:59 - (Greg Mueller): No. We've used olive oil for a long time, and we used to buy it from the store in Milton head, as Shirley was saying. And when we saw that business for sale, and hence, we decided, let's do it ourselves. We liked the product. We knew the product because we've been using it for so long. So we can certainly bring that product to Johnson City and the tri cities and share it. And that's what we've done the thing.
0:26:20 - (Shirley Mueller): Too, where we're not a franchise. When you come into the store and you taste our products, the oils and vinegars, that's how we pick our products, is we actually have select by our taste buds. So everything in that store reflects us.
0:26:37 - (Greg Mueller): We take it home and cook with it. Yeah, we don't like it. We don't offer it for sale. Yeah, we don't put something out just to make a buck. We want to put out what we think is the best that we can find in the world. And we've taken hundreds of hours to search the world for the small bob and pop groves and the farms in Greece and Italy and Tunisia and Spain and even California. And when we find a good one, and if it's certified, been to the lab, and it passes, and it passes our kitchen test and our taste test, then we offer it to you guys.
0:27:05 - (Colin Johnson): Gotcha. So you're doing a lot of backhand work.
0:27:07 - (Greg Mueller): Oh, this is a hard business to be in, I'll tell you. It certainly has been an eye opener for us.
0:27:11 - (Colin Johnson): Well, like you were saying, there's a huge illegal trading of it, and you won't know where it's coming from.
0:27:15 - (Greg Mueller): Sometimes transparency is our name, so we want to make sure we're fully transparent.
0:27:19 - (Colin Johnson): Yeah, we're. I'm sure it's not been all just easy breezy. What have been some of the difficult times you've had to deal with at the. At the store?
0:27:29 - (Shirley Mueller): Well.
0:27:29 - (Colin Johnson): Or has it been any.
0:27:31 - (Greg Mueller): Well, Covid was certainly a challenge. Yeah, we didn't have to shut down for Covid, thankfully. Cause we were considered a central store. Being a food store. We did for about a week or two, shut down our sales floor and offer just curbside service. But we had some employee issues that the employees were a little bit afraid to work. We had some leave. So that's probably been our biggest challenges, really, is the workforce.
0:27:54 - (Greg Mueller): It's getting better, but I think it's been difficult ever since COVID And we're hopeful that within the next year or two, we'll see a drastic improvement. Crossing our fingers, praying awfully hard for the right people to come our way.
0:28:08 - (Colin Johnson): Yeah, for sure.
0:28:09 - (Shirley Mueller): But I think that's true for everybody right now. Everybody's short staffed, and we're so lucky that our customers see. Well, yeah, they're short staffed. They're helping. I mean, it's that way all across the board. But I don't think people really realize how much it really hurts the small businesses. Greg and I, many hours, you know, a small business is successful because of the owners are also working that business.
0:28:37 - (Shirley Mueller): You might not see us. That's because we're behind the scenes working. And I'll tell everybody, well, if you see me or if you don't see me, I'm always there, so just. That's where I am.
0:28:46 - (Greg Mueller): Many late nights, but we've got a good team in place right now. That's awesome. And that makes all the difference.
0:28:50 - (Colin Johnson): It really does.
0:28:53 - (Greg Mueller): And we train. We have a. We have an extensive training program that we've put, put everybody through. You just don't come and get a job with us and start selling olive oil. There's a big education behind it. It takes about six weeks to get someone ready to really properly, because we want to make sure that they're putting forth the truth, and we want to educate. We don't sell, we educate. The product sells itself, and the people taste it. We just educate them how to pick out the right product.
0:29:18 - (Colin Johnson): Kind of almost like an olive oil sommelier or something, where you were saying sort of that same family, but maybe a little.
0:29:26 - (Greg Mueller): Exactly.
0:29:28 - (Shirley Mueller): And we do a lot of stuff. I mean, we do gift baskets, corporate gifts, we also a lot of corporations that want to put their logo on the bottle. We actually private. We will put their logo on the bottle. We do a lot for realtors for closing gears. Scott's farms is on there. Richard Childer's chasing. They're going to start private labeling for them as well. But any company that wants to do gift sets or corporate gifts will gladly do that for them.
0:29:59 - (Greg Mueller): That'd be cool.
0:30:00 - (Colin Johnson): Yeah. Yeah. All right, let's jump a little bit. What do you guys like? Let's say date night? Where are you guys going in Johnson City?
0:30:09 - (Shirley Mueller): Well, we go to several places. We like poblanos. Aha. We love mexican food.
0:30:15 - (Colin Johnson): That's a good spot. Yeah, the Moons Creek.
0:30:17 - (Greg Mueller): Yeah, we like label labels.
0:30:19 - (Shirley Mueller): That's another good one. We'll eat at 620 in Bristol occasionally on our date nights. That's another Raphael business, too. Give him a shout out.
0:30:27 - (Colin Johnson): He's been on here. He was on a number of years ago. But I mean, over and over and over. People love their restaurants.
0:30:34 - (Shirley Mueller): We like to go to rocks. Rocks is another good restaurant here in Johnson City.
0:30:38 - (Colin Johnson): Yeah, lots of good places to go.
0:30:40 - (Greg Mueller): Lots of favorite places to go home, to be honest with you, because that's where we get the best food.
0:30:43 - (Colin Johnson): There you go. There you go. Because you're making. But then sometimes after a long, hard day, you drive.
0:30:50 - (Greg Mueller): Yeah, occasionally we've gotten into that. Being over on the north side of the town and then living in Bluff City, we, it's hard for us to get over this side, but we occasionally do.
0:31:00 - (Colin Johnson): What's a fun, what are some of the fun things that you guys like to do in Justice City?
0:31:07 - (Shirley Mueller): Well, at night, before COVID we would have cooking classes and wine parents at the store. That's a fun night.
0:31:13 - (Colin Johnson): Are we going to do that again?
0:31:15 - (Shirley Mueller): We're trying to get ready for that. We will. About once a quarter, we'll probably start doing cooking classes. We do. Our local chefs will come in and our participants can bring a bottle of wine and have a glass of wine wire. The chef is cooking in front of him and we will serve the food. We'll do that.
0:31:33 - (Greg Mueller): I like to go walk wing deer park. Yes. I love that little boardwalk under the bridge. That's because that's right on the way home. We'll do that a lot and just chat about the day or just meditate as we're walking. That's such a wonderful place out there.
0:31:45 - (Colin Johnson): Really is a gorgeous spot.
0:31:46 - (Greg Mueller): They've done a great job being on the lake. Yeah, of course. We love being on the lake too.
0:31:51 - (Colin Johnson): They're expanding the whole softball fields over there, too. There's going to be tons of people coming to town. Yeah, it's, um. It's continuing to grow. Um, dessert, like, let's say you're going somewhere for your favorite dessert at, um. What would you. Where would you go? You're looking at me like, I don't know about.
0:32:09 - (Shirley Mueller): Well, we don't eat.
0:32:10 - (Greg Mueller): We're not really deserve eaters.
0:32:12 - (Colin Johnson): We just get a little bit ice cream at home with our course.
0:32:15 - (Greg Mueller): I'm also. We try to stay away from sugar a whole lot. And be honest with you.
0:32:18 - (Colin Johnson): That's true. That's. Yeah. You did something earlier, so. Yeah, yeah. And so, yeah. Because I think sugar is inflammatory.
0:32:26 - (Greg Mueller): Right, correct.
0:32:26 - (Colin Johnson): So you're all working on the polyphenol state.
0:32:29 - (Greg Mueller): We try to keep it natural. I mean, every now and then, I'll have a sweet tooth for a muffin, maybe, or a cookie, but that's only on occasion.
0:32:35 - (Shirley Mueller): Christmas time or on Saturdays. Every time he works on Saturday with the workers, he takes them with a goodie bag.
0:32:44 - (Colin Johnson): I like this.
0:32:45 - (Shirley Mueller): And they'll do muffins and things like that. I'm the more held conscience.
0:32:48 - (Greg Mueller): Well, you know, the quality morale is.
0:32:50 - (Colin Johnson): Yeah, I get it. And you outed him, shirley, on the podcast. Thanks. Yeah, we know. I'm a big.
0:32:57 - (Greg Mueller): I only ate one, though, at the time. You only promised it. Wink, wink.
0:33:06 - (Colin Johnson): Who's some people that have influenced you over your lives that you're like, oh, this has kind of helped led us down the path or helped us in our business, or that you'd like to recognize a little bit, maybe give a shout out to.
0:33:16 - (Shirley Mueller): Well, I know because we worked with Greg's parents. They actually, to me, are a role model for us because it showed us that couples can be married, work in the business, and be together 24/7 there you go. So to me, that's a big role model. Was Greg's dad and his mom. Another role model would be, I guess, our friend Ray Ray Moore.
0:33:41 - (Greg Mueller): Mm hmm. You know, right here locally. One of mine, believe it or not, was Raphael.
0:33:45 - (Shirley Mueller): Yeah.
0:33:46 - (Greg Mueller): We mentioned earlier. I remember when we first opened up, we went to an event with him, and one of the things he said to small business owners was, just pay attention to what's happening inside of your own four walls and let everything else outside of it go, and you'll be okay. And we have never forgot that.
0:34:04 - (Shirley Mueller): We have looked at each other many times and said that. And because you know, when your first five years of business, it's hard.
0:34:10 - (Colin Johnson): Right.
0:34:11 - (Shirley Mueller): You're working long hours.
0:34:13 - (Colin Johnson): First two years, you're doing well. Yeah, but then, yeah, first five or ten.
0:34:17 - (Greg Mueller): Oh, don't, don't be deceived. It's still a struggle even after millionaires.
0:34:23 - (Colin Johnson): Yeah. I think it's interesting what the economy is looking like right now. And, you know, who knows what the future is holding for? And it's just, and then all the taxes and all that stuff, it just really hurts small businesses.
0:34:33 - (Greg Mueller): Oh, it does. And the inflation, you know, we were really worried about inflation. That was a concern of ours. And gosh, we're so thankful for the community because they've supported us. We've had people come in here and tell us we don't want to buy it on discount. We want us to pay full price to help keep you guys going. And it's, they've been wonderful. And we've tried to keep our prices as low as we can and not hit the increases that everybody's seen in food.
0:34:57 - (Colin Johnson): Yeah.
0:34:57 - (Greg Mueller): And actually, if you look across the country, we're actually underpriced for a lot of people who sell a similar product across the country. So, yeah, you know, they support us, so we try to support them back in that way.
0:35:09 - (Colin Johnson): Yeah, I like it. I like that. I'm glad you're doing well and keeping afloat. What does the next ten years look like for you guys? You got any expansion dreams or anything like that?
0:35:20 - (Shirley Mueller): We do have expansion talks, but we haven't decided kind of hard right now to decide, but we do know there is expansion coming down the road.
0:35:32 - (Colin Johnson): Gotcha. You said the Lord hadn't told you defend.
0:35:35 - (Greg Mueller): Well, our current location is a little small to produce all this wholesale work, which it's a challenge, but we manage. We do partner with some summit leadership and they've been a blessing to help us in the space area. So we have some manufacturing space that we use within for storage and so forth. But yes, we do have expansion to help with the wholesale, we want to get more wholesale accounts because I think that's important to reach more out of the area.
0:36:04 - (Colin Johnson): I was going to say get it into more people's hands and get in.
0:36:06 - (Greg Mueller): More people's hands out of the tri state.
0:36:08 - (Colin Johnson): Can people buy it on Amazon or.
0:36:10 - (Greg Mueller): No, not directly from us. There was a third party who was selling for us on Amazon, but that didn't prove out too well. So we've actually pulled that back and I think there's still some product out there, but it's not directly from us.
0:36:24 - (Colin Johnson): Gotcha.
0:36:24 - (Greg Mueller): We are on public square that's been a very good platform to beyond. You can buy directly from us on square. Of course, our website, our full store is on our website. And we do offer free shipping for orders over $100 at this time. So. So we try to compete in the international market there as well.
0:36:41 - (Colin Johnson): Yeah, I guess that would be something we did talk about, is, like, pricing on some things, like, different. You probably have levels for anybody who was interested in trying it. You probably have a starter kit.
0:36:50 - (Greg Mueller): We do. We have starter kits that, you know, the little 60 milliliter bottles like that, like you see in the airlines. They have what we call six packs. It's three oils and three vinegars. That's a good starter kit that people like. They can get that affordably. And then we have the smaller bottles. That's called the 200 milliliter, and they're competitively priced. And, of course, the larger bottles, for those who just have to have as much as they can, and for those who really love it, we offer little containers called fusties, which are stainless steel containers. Like, we have the larger ones in our store for tasting.
0:37:21 - (Greg Mueller): And we can fill that up for you at a lower rate, and you can take that home. Exactly right. So it's over the long run, you would pay for that fish tea.
0:37:30 - (Colin Johnson): That's.
0:37:30 - (Greg Mueller): We have a lot of people that do that.
0:37:32 - (Colin Johnson): Yeah. I think stainless steel is probably the best thing to do. Right. It doesn't enhance. It is steal any flavors, doesn't add any flavors. It's just clean, and that's cool.
0:37:42 - (Greg Mueller): And we. We have all of our products stored in those fusties that are. They're made in Italy, actually, just for this specific purpose. Just for this. And then we. We top them with an inert gas that keeps the jaws gentle waste. So we give you the freshest product you can.
0:37:56 - (Colin Johnson): That's super cool.
0:37:58 - (Shirley Mueller): We have the big fishies in our store that we actually bottle from, and then we sell the small ones. We call them baby foosties.
0:38:04 - (Colin Johnson): Baby fousties. Go get a baby fustie from olive oil.
0:38:09 - (Greg Mueller): Yeah, we're real careful with that when we sanitize every day, too. Being a food product, we're the only olive oil store in this region. We're governed by the Tennessee department of Agriculture. We're the only ones that have consistently hidden 100 time and time again, every. Every inspection.
0:38:26 - (Colin Johnson): That's great.
0:38:28 - (Shirley Mueller): Yeah, it's like people come in, oh, your story's so clean. Thank you. Our workers take pride in what they do. And they do. They really do. They take care. They really like to take hard.
0:38:37 - (Colin Johnson): Keeping it clean, protecting you, the consumer.
0:38:40 - (Greg Mueller): Consumer. Absolutely. Yeah. We have safety protocols in place. We know who bottled every single bottle. We put lot numbers on there so we can track everything.
0:38:50 - (Colin Johnson): That's awesome. That's really.
0:38:52 - (Shirley Mueller): We want to make sure that our customers get the best quality that we have to offer.
0:38:56 - (Colin Johnson): I love it. I love it. What's something I didn't ask you that I may have forgot to or should have asked that you could tell us anything that you had asked.
0:39:07 - (Shirley Mueller): Gifts. Our anointing oil. We have come up with our own anointed oil. We use our base olive oil admission, and it goes right with anointing because everybody's on a mission and we created our own saints. We looked up a lot of sense and I created, but we make our own anointed oil, and we actually concentrated in the divine room. And if there's any pastors that come in and we know that they're pastors, they get a free bottle of anointing oil.
0:39:38 - (Colin Johnson): Wow, that's cool.
0:39:39 - (Shirley Mueller): And then all proceeds of our anointed oil goes, or, I'm sorry, all the prophets that go that come out of our anointing oil actually go to appian media. They are a christian broadcasting company and they do a lot of documentaries. Greg and I got on one of the tubes and we found them and we watched following the messiah, and it was their tour of the holy lands.
0:40:07 - (Colin Johnson): That's cool.
0:40:08 - (Shirley Mueller): And that's how we learned about them, and we've actually started talking to them and connecting with them. So all of the anointing of all prophets goes to them.
0:40:15 - (Colin Johnson): That's awesome.
0:40:16 - (Shirley Mueller): Yeah.
0:40:17 - (Colin Johnson): So for listeners who may not know what anointing oil is, you want to educate them a little bit.
0:40:22 - (Shirley Mueller): Yeah. Anointing oil is for anyone for praying over and anointed, and it's actually done for healing. A lot of people are not sure how to do that. Well, to me, as long as you're a true warrior of God and you pray, you can anoint that person and pray over them, and the Holy Spirit will flow right over through them.
0:40:45 - (Colin Johnson): Yeah. So there's something about it, right? I mean, in the Bible, or we're.
0:40:50 - (Greg Mueller): Transferring the spirit through the oil, we're given the authority to anoint and to bless people in that capacity by the name of Jesus Christ and the power that he offers to us. So when you anoint someone, you're basically sharing the spirit of Jesus with them.
0:41:06 - (Colin Johnson): Yeah. You're stepping out in faith like Jesus is in the world, but it's that.
0:41:11 - (Greg Mueller): You'Re in that it's the symbol of. Of the power that Jesus can bring to that person that's receiving the anointing.
0:41:18 - (Colin Johnson): Yeah, yeah. And they're open to it and allowing it to exactly come upon it's intimate time being anointed. You know, somebody's gonna bless you with it. It's just a special time. And then, obviously, if you're talking to the creator of the universe.
0:41:32 - (Shirley Mueller): That's right.
0:41:33 - (Colin Johnson): Only good stuff's gonna happen.
0:41:34 - (Greg Mueller): Amen.
0:41:35 - (Colin Johnson): Yeah. I love it. All right, one more thing. How can our listeners connect with you guys online again, just so we can make sure we get it?
0:41:44 - (Greg Mueller): Our online is oliveoildivine.com.
0:41:48 - (Colin Johnson): Okay.
0:41:49 - (Greg Mueller): It doesn't matter how you spell the word divine. Some people d I v I n e or D e v I. We've got a mosque. Smart. D e is actually not a word, but. So we are on. We have a Facebook account at Olive oil Divine, Instagram, the same. And then we're also on truth, social and gab and public square at Olive oil divine, and all of those.
0:42:12 - (Colin Johnson): Okay, cool. What gets you guys just fired up? Like, let's go.
0:42:18 - (Shirley Mueller): What gets us fired up? Wow. How about a week's vacation?
0:42:23 - (Greg Mueller): I just got off a week's vacation last week.
0:42:26 - (Colin Johnson): I was fired up about that. I love it. I love it. Sounds like Greg, you need to take her on a vacation.
0:42:31 - (Greg Mueller): Yeah, well, you know, we haven't had too many of them in the nine years since we've been in business, but we've had a few the last couple of years. We're starting to. To get a little bit better schedule, so. But, gosh, I get fired up when I see God at work.
0:42:44 - (Colin Johnson): I agree.
0:42:45 - (Shirley Mueller): And he works every day. And I really love people come in and says, I feel him. I think he's flowing from front to end. It's not just in that divine room. And I said, you know, there's a reason we've invited him in. And I had a chiropractor. Right, right. During COVID time came in, and we sat and we prayed in our divine room, and we talked for a long time. And then he came back. He did the same thing, and he said, does that offend you? I said, oh, no, you honored God.
0:43:19 - (Shirley Mueller): That makes me very happy. So.
0:43:21 - (Colin Johnson): But, yeah, that's awesome.
0:43:23 - (Shirley Mueller): We need more businesses to do that.
0:43:24 - (Colin Johnson): Yeah, for sure. For sure.
0:43:26 - (Greg Mueller): Yeah. We get told a lot of times people come in, I can't believe you're doing this in a business. Oh, you know, we're not afraid to.
0:43:33 - (Colin Johnson): Stand up, and we can't believe you're not doing it at all.
0:43:36 - (Greg Mueller): Yeah. This country needs that. We need a revival and we need to get back to what our forefathers envisioned with, you know, giving the credit to.
0:43:47 - (Colin Johnson): That's right.
0:43:47 - (Greg Mueller): The almighty.
0:43:48 - (Colin Johnson): Amen. Yeah, he's. He's in control.
0:43:50 - (Greg Mueller): For sure.
0:43:51 - (Colin Johnson): For sure.
0:43:51 - (Shirley Mueller): We're not dating without him.
0:43:53 - (Colin Johnson): That's exactly right.
0:43:54 - (Shirley Mueller): Nothing without goddess.
0:43:56 - (Colin Johnson): Well, thank you guys so much for spending some time with me. I'm sure our listeners enjoy. It's been fun, our conversation and you guys listening, go over to their store. It's right here in the heart of Johnson City. It's a great spot. Go get anointed if you like.
0:44:12 - (Greg Mueller): Absolutely.
0:44:13 - (Colin Johnson): And try it on your ice cream if you dare. And yeah, I just wish you guys the best and look forward to seeing what the Lord has in store for you all in the future. Thanks again and thanks for listening. Had a great day.
0:44:26 - (Greg Mueller): Awesome. Great.