The Brad Weisman Show
Welcome to The Brad Weisman Show, where we dive into the world of real estate, real life, and everything in between with your host, Brad Weisman! Join us for candid conversations, laughter, and a fresh take on the real world. Get ready to explore the ups and downs of life with a side of humor. From property to personality, we've got it all covered. Tune in, laugh along, and let's get real! #TheBradWeisman #Show #RealEstateRealLife
The Brad Weisman Show
Pilsudski Mustard - Reviving a Family Legacy
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Discover the art and passion behind mustard-making on The Brad Weisman Show as we bring you an engaging chat with Mike Marcinko, owner of Pilsudski Mustard. We'll take you on Mike's journey from rediscovering his great-grandmother Betty's 1977 mustard recipe to developing a tantalizing array of six innovative flavors, including Polish-style horseradish and sweet hot honey. Together, we indulge in delightful stories, laughter, and, of course, some scrumptious ring bologna and cheese paired with Mike's mustards.
As we continue, learn how Mike's clever rebranding strategy has propelled his mustard business into the spotlight. We explore the transformative impact of new logos and labels, emphasizing the natural, vegan, and kosher qualities that have captured a broader audience and led to participation in fun events like pickle festivals. Our conversation also delves into the entrepreneurial challenges and triumphs of running a mustard empire, balancing work and family life.
Finally, we explore Mike's ambitious journey to expand his mustard's reach, spanning almost all of the United States and even crossing into Europe. From grocery store negotiations to future collaborations with high-end restaurants, Mike's dedication to quality and innovation shines through. We wrap up with a lively brainstorming session filled with creative new flavor ideas, ensuring this episode leaves you with a newfound appreciation for the diverse world of mustard-making. Tune in for an episode full of delicious insights and entrepreneurial spirit!
"We finally got Colonel Mustard (aka - Mike Marcinko) on the show! His family created the recipe for Pilsudski Mustard in 1977 and he brought it back to life in 2017. I never knew all that went into making a condiment such as mustard, and Mike's brand is 'spreading' all over the USA! Order one of the 6 flavors or order them all... you won't be disappointed. 'Ketchup' on the Mustard Craze!" - Brad Weisman
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Welcome to The Brad Weisman Show (formerly known as Real Estate and YOU), where we dive into the world of real estate, real life, and everything in between with your host, Brad Weisman! 🎙️ Join us for candid conversations, laughter, and a fresh take on the real world. Get ready to explore the ups and downs of life with a side of humor. From property to personality, we've got it all covered. Tune in, laugh along, and let's get real! 🏡🌟 #TheBradWeismanShow #RealEstateRealLife #realestateandyou
Credits - The music for my podcast was written and performed by Jeff Miller.
from real estate to real life and everything in between, the brad weisman show and now your host, brad weisman. All right, this is gonna be a fun show. A fun show in that you might be able to see right now. I mean, if you're listening to the podcast, you can't see it, but we have some food in front of us and it's not because Hugo's hungry, right, hugo, you ate dinner, right?
Speaker 2:Although I am hungry.
Speaker 1:You are hungry, all right. So if you see Hugo over here at some point during the show eating because he hasn't eaten yet today, which is fine, but no, we've got some ring bologna and cheese here. We've got some mustards here, and I've been trying to get this guy in the studio for probably about four years and I'm thinking that either A he doesn't like me or B he's been so busy making mustard that he just couldn't get back to me. I'm going to go with B because it makes me feel better. Okay, but Mike Marcinko, how are you doing man? Very good very good.
Speaker 2:It's about time. I know I know what the heck. I know You're making that much mustard. It's mostly B. I mean I do like you, yeah, but I mean it's just busy, you know Busy. We got a lot of stuff going on.
Speaker 1:This is incredible because I remember you starting this whole process. I remember talking to you probably at a party or something like that, like years ago, maybe a New Year's Eve party or something like and you told me about this mustard. You were starting out and you were. You were taking the family recipe and I think it started with just one kind of mustard, if I'm not mistaken. Yep, so let's go back to there. What in the world got you thinking I'm gonna make mustard and I'm gonna sell this all over the united states?
Speaker 2:it's not something you grow up and dream about no, it's not. It's definitely not, it's not but my great-grandmother, who was Betty from Betty Salads.
Speaker 1:Yep, which is if you're from Berks County. That's a huge name, that's a huge name of Berks County. Unfortunately. Well, now, fortunately, it's back, right, but for the longest time Betty Salads was gone, and that was tough, because Berks Countians were used to the macaroni salad, the potato salad, the horseradish, that you name it. I mean, I was gonna say she's making it, she's making it, yeah, but so, yeah, so go ahead. So that's the family that this comes from right.
Speaker 2:So betty was my great-grandmother, so she created the polish style mustard, probably in the night. It was 1977 is when it officially came out. It was one of those items that she would make with her friend take it to parties and people would be like, wow, this is amazing, you should sell it, you know just the horseradish the horseradish and mustard oh, in the okay okay.
Speaker 2:So then we did. We do have just the pure horseradish now too, yeah, but so yeah. So we started with this one flavor back in 1977. We were making it for a while in our kitchen with betty salads, yeah. And then we got big enough. Where we started we're using a. We were using a co-packer in like 1980-something and then now we've got six flavors now.
Speaker 1:When did it really take off, though?
Speaker 2:So 2015,. I started this by myself. I started a company, and that's when Van Bennett's and Betty's Salads closed. My parents closed the business in 2015. I bought the mustard recipe and the salad recipes from my parents.
Speaker 2:You bought all the recipes Yep Bought them, figuring that I'd probably bring them back someday. Yeah, 2015,. I bought the mustard recipe and the salad recipes from my parents. You bought all the recipes. Yep, bought them, figuring that I'd probably bring them back someday. Yeah, went and worked at DECA batteries, did this on the on the side for about a year or two and then was able to grow it where I could pay myself what I'm making at DECA, and then I was in two years and I was able to leave, and now I've been doing it since 2017 full, just this.
Speaker 2:So 2017 um, I started adding some other flavor, so we did about a flavor a year for six years and, you know, got to where we are now yeah, it's crazy.
Speaker 1:So the, the original, is that one there?
Speaker 2:is that you're saying so?
Speaker 1:that's the one that's probably the most normal, I should say normal it's like a spicy brown, like you have abnormal mustard but right but it's, that's a spicy mustard. Then let's go through the let's just go right around here, and what else do we have sure?
Speaker 2:yeah, so we did. The spicy brown mustard was first. It's a horseradish mustard, we call it polish style. Uh, my next flavor we did was believe it or not I did two back to back. We did a wasabi mustard and sriracha mustard. And I remember that because my thinking was I want to be different, like I wanted to have different flavors on the shelf. I wanted people to go to the shelf and be like wow, I've never seen that before, I gotta try it never had sriracha mustard right, never had wasabi right and sriracha was going through that big boom where like everybody's, like mcdonald's had a sriracha burger.
Speaker 2:Everybody had sriracha, everything so. And then, two years after that, we did the sweet hot honey mustard, which was a huge hit, um, and then we did the dill mustard, and then we did the bacon jalapeno the two years after that, so it's been three years. We haven't had a new flavor in three years, three years. So you're due, we're due we're due.
Speaker 1:Do you have something coming up or you can't? Yeah?
Speaker 2:we're always thinking of stuff. We do have a bunch of different things we've been trying, um. We're bringing bringing back our bloody mary mix, which, yes, I heard that I'm not I'm not a bloody mary person.
Speaker 1:My wife is, uh, just loves bloody marys and you know, so she'll be excited about that I was telling her about the other day. She said, oh, they had that before, yeah, and I said that you're right they did.
Speaker 2:I said, but I guess you ran out we did about we were using a co-packer in in uh, south carolina.
Speaker 2:So they do at the tomato farm so they were small like we were in the beginning. I met them at a trade show. They they loved the idea I was supplying them with our horseradish to put in the bloody mary mix. And then it was like a 600 bottle minimum was like to get them to make my batch wow. So everything was great. We had it a couple years in a row. Well then they got bought out by a bigger company and and now it's 1,800 bottles is the minimum order Right? So it's a lot.
Speaker 1:So that's a lot of Bloody Marys, yeah, and they only had to drink a lot 18-month shelf life.
Speaker 2:So that's 1,800 bottles, I mean it's a lot to sell in a year, basically. But we've had every show, we've been doing it back. We love it, we love it, we love it. So so what are you gonna do? We made the commitment, and for 1800 bottles, for 1800 bottles, so it'll be here, hugo, we got to sell some bottles of bloody mary that's why I'm here, jeez I didn't know that you should have brought at least a sample.
Speaker 1:I don't even have any. You don't have any bloody mary mix coming in.
Speaker 2:Uh well, it'll be november 20th, the week of so this month, yeah, so this month.
Speaker 1:yep, awesome's, really cool. So when you get that in, let us know I will, because I have a picture of it. You sent me a picture, yeah, so we'll put that out there too, and let people know that it's there, yep.
Speaker 2:And we do. Some local bars like Shaler Brewing Company uses it, liberty Ale House uses it, and we have it at our market stand too.
Speaker 1:You didn't tell me. The new mustard you're thinking of, though, are you trying to get away from that.
Speaker 2:No, no, no no, I think he's trying to get away from that. Is this like a secret? It's an experiment.
Speaker 1:It's the bubblegum mustard. Is it going to be bubblegum flavored? Maybe, maybe, you never know, it could be different. Ring bologna flavor It'll.
Speaker 2:Again, if you look at our flavors, they're all unique. We like to do unique flavors that not many people are doing. There's no other bacon jalapeno mustard out there.
Speaker 1:I'm trying to think of some. We're going to have to come up with some ideas to give them. We would love to hear ideas.
Speaker 2:We put stuff on social media. Hey, shoot us a thing. If you do, you'll get a free case. If we end up using your idea, we'll give you a first case. How about wish to?
Speaker 1:share Wish to share mustard, but that'd be tough to say though. Yeah, it's a long name, though the bottle really long. Yeah, you have to have like kind of bigger bottles or something like that.
Speaker 2:We do. We do different size bottles too, you do like a big container.
Speaker 1:I saw too like a huge like commercial.
Speaker 2:We do gallons for food service, some like third and spruce, and make stores like that that buy it and use it in their restaurant. Um, and then we'd also do 24 ounce jars, nine ounce jars of, like, some certain flavors too. That's awesome so.
Speaker 1:I got to tell you my one of my favorites is the dill. Yep, the dill one is really good. It tastes like and we talked about this before we went live it tastes like a McDonald's cheeseburger. Yeah, like, which sounds weird, but if you dip that like a piece of ring bologna or something in that, when you bite on it it's like you're eating a McDonald's cheeseburger. It's the weirdest thing.
Speaker 2:I hear it every show we do. Somebody brings that up yeah, and then we. So we it actually we. It was called. We just rebranded in the last couple of months.
Speaker 1:Yeah, you did talk about that.
Speaker 2:New logo, new labels can you show us? That on the camera this is this is the new. This is the new brand. Yeah, that's the new brand. So we kind of made it clear. There's like the keywords are huge, so if you look at the bottom, it's okay.
Speaker 1:100, you know, natural gluten-free vegan very smart, you know so very smart very big keywords now everybody's into coach. Uh, the kosher vegan and all that stuff and and also gluten-free so we did change a little bit.
Speaker 2:We renamed the dill. It used to be called dill mustard with garlic. We changed it to dill pickle mustard because I think there's so many people love dill pickles. Yes, and since we've changed the label and it's only been a couple months our sales have.
Speaker 1:Well, because the garlic wasn't really the thing, right. I mean, it's in there probably A little bit, but pickles already, dill, pickles already have garlic, right. So it's kind of like saying dill, dill, right, which is kind of redundant, right, you don't want to be redundant to you, right? No, no, sriracha, sriracha.
Speaker 2:It actually helped us get into. We do a lot of trade shows, festivals, fairs. I do a lot of those now and it helped us get into like, to get into like a pickle festival, you need to have something related to it, gotcha.
Speaker 1:So now we can do pickle festivals. We do pepper festivals because of the sriracha mustard, you know. So we do so many different, very cool, very cool. So you know, I was going to bring up something else about the mustard and trying to think about it, so we went to do the horseradish talk about betty's salads again. You're back into doing that, I think, at the shillington market locally here yeah, so we closed in 2015.
Speaker 2:We had no salads were available till about 2017. I opened, I met Hamid, who I'm sure you know, hamid, he was buying the Shillington Farmer's Market. I went in there was no stand selling deli salads there, so I was like this might be a good opportunity. So I was the first person to purchase a stand through Hamid when he bought the market. Very cool, and we've been there since 2017. So we're coming up on our. In november will be our seventh year anniversary. Wow and um, you know we do. We make everything there. We go on monday, tuesday, wednesday. We use the kitchens in the area. We have a big, we like a 50 foot stand.
Speaker 2:So we we make everything there.
Speaker 1:My parents work there, my, my kids help out yeah, so I saw that the kids are getting involved. Oh yeah, yeah, that's cool. You think they going to stick with the whole mustard thing? No, no. They actually started a new company. It's ketchup. They're going to be just to keep the whole condiment thing in the family right.
Speaker 2:My son thinks. He always thinks, oh, I'm going to take over your company someday, but he doesn't understand.
Speaker 1:You work your butt off, dude, and I remember this from day one. I remember when, when you were starting this and and, like I said, you and I had many conversations and you want to talk about an entrepreneur, you want to talk about somebody that worked his ass off because you were going to trade shows, like at all times of the day, like I remember you leaving early with like a trailer and, yep, with all the mustard that you were hauling somewhere, and then the next day you're going to another, another one. I mean this it was, it's tough work.
Speaker 2:And I don't know if you're still doing that in my house. Remember I walked by your house and say what the heck is wrong with you.
Speaker 1:What are you doing? And he'd be loading up the trailer with all this mustard. I'm like, and I remember thinking this guy thinks he, but you know it's funny, this is great because they need competition, right? Yeah, I always say it about Heinz ketchup. Right, it's Heinz or Hunts. Right, there's really no other. We need another ketchup company, right, you know, to come in and start. You know, do do something different. You know, make it better or whatever. Yeah, so the mustard thing is just amazing. So when are we going to try this? Are we going to try it now? You want to try some of this mustard, hugo? What do you think? Try some mustard? Yeah, try the sriracha one. Oh, come on, it's too spicy.
Speaker 2:Is that really spicy? It is spicy. That's our spiciest one. That's all you need to do. How about the bacon?
Speaker 1:That's spicy, see, okay, it's got a little kick. Okay, all right, so you get that. You get that prepared for me and and I'm gonna keep talking while you're doing that so are you, but you were talking about the trade show thing, so yes, go ahead yeah I actually was doing.
Speaker 2:The most I did, I think, was 39 trade shows in one year, which most of them are thursday through sunday. So I'd leave on a wednesday night or thursday morning early, go to the show, come back Wednesday or usually Sunday night late, cook Monday, tuesday, wednesday at the market, load my trailer Wednesday and then get ready and go do another show. So we did 30. I did two years in a row of 39 weekends. That's crazy. And then COVID hit and everything stopped. Yeah, and I said COVID was terrible, but it actually was a kind of an eye-opening experience for me because I was like I'm on the road, I have three kids, I'm missing all this stuff. Yeah, I should really focus on getting into stores.
Speaker 2:So that's really where we went from everything we're doing to now we're in over 600 locations because people still had a grocery shop, because you could, because grocery stores were were essential.
Speaker 1:Our market real estate wasn't, by the way, I know you weren't. I don't know if you remember me going crazy about that ever, but uh, I was on social media. I was on kyw news radio because of that right. Yeah, crazy but yeah, okay, so this is which one. So this is our sweet hot honey mustard.
Speaker 2:Okay, sweet hot honey. This is slowly becoming our number one or two.
Speaker 1:It's, it's all right, it's people love it, try this. So we're trying this with ring bologna. If you're listening to this, this is is my personal favorite one.
Speaker 2:I mean, you can eat it on its own. Oh, that's really good, it's sweet, but then you get a little kick at the end. But I mean it's not too hot. This is kind of in the middle of the road for us.
Speaker 1:Oh, that's really good, a little kick at the end. You're right, yeah.
Speaker 2:Okay, if I hot, it's not spicy, it's a nice little kick, right, yeah, but you can do so many different things with it. People get caught up, which is using it to dip ring bologna cheese. We do so many different things that we'll put like a little list together of of um you know, different recipes handed out shows, because you can mix this with like a little bit of barbecue sauce yeah and put it on your chicken on the grill.
Speaker 2:You can marinate things with it. Um, we make at the market, we make deviled eggs with a lot of them, so we do jill deviled eggs.
Speaker 2:We do polish deviled eggs so we do a whole bunch of different flavors with them. Yeah so, yeah so I always try to tell people, don't just use it as something to dip in, like there's so many different things. We made a like a dressing with it one day, like when you have a little bit left in the bottle, put some olive oil in there, shake it up, yeah, get it off the thing, and then you know vinegar, maybe some extra vinegar and stuff yep balsamic vinegar good idea and you put.
Speaker 1:Do you put these ideas on your website?
Speaker 2:we we have a little tab on there. We're adding more daily yeah, you should.
Speaker 2:If people email into us, I'll obviously give you our all our information before the end of the show um mustard's not just for hot dogs anymore, just so you know and that's what I and I want people obviously from my end, because we want to, we want people to buy more, so like one bottle I I still get people at shows that come they're like, oh, we're here for our one bottle last this whole year and I'm like you really don't love mustard that much if I saw you tell them to screw off and say go get, go, get something else I give a mug. I'm like you guys are the best customers ever. But I'm like in my head I'm thinking he's like losers one you went.
Speaker 2:I go through a bottle a week, you know, and then yeah, but you sell mustard, I mean your body's like made of mustard. By now, true, you're turning yellow just so you know yeah, a little bit you're starting to turn.
Speaker 1:It could be the lighting, I'm not sure, but yeah. So what's funny too is I know the people listening to this outside of our area. They're gonna go. What the hell is ring bologna? So we're gonna. That's very true, right, am I not right? So ring bologna, basically, is kind of like a summer sausage is the way I look at it, because some people know what that is, but it's a little softer, it's not quite as hard, consistency and it's really really good. It's very good. And this is Burke's, by the way. Burke's hot dogs, my favorite hot dogs, and also Burke's ring bologna is my favorite there.
Speaker 2:So I'm a big Burke's guy. A little plug for Burke's products.
Speaker 1:Not Burke's products. Burke, yeah, that I can count. That is crazy. I mean, you went from running around doing these, the shows at 39 a year. 39 shows a year, whatever it was. And now you're. I see you at our giant, the giant, singing spring. And but you're, you're all over the place, yeah, you know, I also saw you. Is that a Sprecher's meets Yep Sprecher. Saw you there.
Speaker 2:We, we. I love the little like mom and pop shops. That's kind of like I found my bread and butter with them, butcher shops, anything like that. Are you at Dundor? We are in Dundor, so we have carried a couple. They carry a couple of them. But then we started getting more grocery stores. It's a lot of work. You got a lot of them. You have to pay for your space to get into. You know you pay for the shelf space. But in 150 stores, yeah, exactly, um. So yeah, redner's, we're in all 40, all 44 redner's. We do giant um, bass pro shops and cabela's, our biggest customer, um, and then, um, we're in a lot of just, we're in almost all 50 states. I think I'm in like 47 states right now, even alaska and hawaii that we have a retailer, whether it's a small little butcher shop or that's crazy. Um. So yeah, we ship all over the place.
Speaker 1:Wow, mustard would you ever thought you go mustard?
Speaker 2:it's crazy right, I like it. It's yummy. Oh, I think it is too. I love it about all this flavor.
Speaker 1:Yeah, see he's like over there salivating he's like there's drooling over there. So yeah, so there was something else I was thinking about with the mustard part. Now I can't remember what it was.
Speaker 2:We even have customers in europe too. In europe I ship over. We have about 13 customers that are buying it in Europe, that we ship it over to them.
Speaker 1:Amazing. Oh, I know what I was thinking of. Have you ever gone to like a nice restaurant and said, hey, you know, cause if you look on menus today, a lot of times it'll say like Bell and Evans chicken. Or it'll say, you know, and what that is is, it's a brand. And then, when you see that you feel comfortable in in whatever it is right, have you ever thought about trying to pair up with like let's just say like a country club or some, or an executive chef, and say, hey, what about using my mustard for your honey mustard roasted chicken or something special? You know what I mean? Like yeah, and then they would put the pilsudski logo on. I'm just bringing stuff no, no brand.
Speaker 2:You know, recognition is everything.
Speaker 1:I would that, so if anybody's listening, yeah, I'm thinking that maybe the Berkshire could do something like that with the executive chef there Right or Willoughby's or one of these upper end restaurants. It'd be cool to see what they could they do with the mustard that's different, either on a steak or a roast or a piece of chicken or pork Right. That would really kind of stand out yeah.
Speaker 2:We do little things like shaler has.
Speaker 1:I always mention shaler but they have it on the menu, it'll say that they have a cube in with their our pickle.
Speaker 2:Yes, yes, uh, they also do our pickles that we make, also pickles at the market. So they buy spears and they mention our brand and I do see that we people come into the market and they're like, oh my god, we had these pickles at shaler. We.
Speaker 1:Shaler, they're very good. I've had them. You've given this to us before. They're very good.
Speaker 2:And we do Berkshire too. We sell them our pickles and they carry a little bit of the mustard, but I don't think they put our name on it.
Speaker 1:Yeah, we've got to work on that. We've got to work on that. So is there anything else, right? Uh, if they want to order, they can, they should they order, they should just order.
Speaker 2:I mean, we, we might not have pre-orders because we make potato filling so which just goes like crazy which is another thing, like ring bologna, where if you're outside of berks county you probably never even heard of it. Um, we do. Last year I think we did 700 pounds we made for thanksgiving. So, um, pre-orders we love, we always make extra, but we do run out sometimes. Yeah so, yeah so, and then Christmas is another big holiday for it.
Speaker 2:And then Easter too. So those are like the three big holidays. For potato filling we have frozen all the time. We make it fresh every week at the market, yeah, but if you know you can pre-order if you go to our website my cell phone's on there. We take pre-orders, we take, take. You can walk up. And we have special hours for the market too for the holiday week, because we're only usually open thursday, friday, saturday and it's thanksgivings on thursday yes, it usually is it always is, but we're, but we're open tuesday, wednesday, before the awesome great, that's great.
Speaker 1:So so people can get in there and try and get last minute stuff if they want cranberry relish, all that stuff. I wanted to the front of this, or one of the things that says that you use a premium. Is it a premium mustard seed? Yeah, what's the difference between a regular mustard seed and a premium mustard seed? I mean, am I catching you on something here? No, no no, no. There is different levels.
Speaker 2:Like anything, there's a number one mustard seed there, so obviously the better quality, the more expensive. It is Gotcha. So we try to use the best quality of everything, right. So the highest horseradish, the highest quality, because you'll be able to taste it you know like if you're using, so vinegar, all that stuff? Yeah, it's amazing.
Speaker 1:And also there is actually different levels of mustard seed, believe it or not. Isn't that crazy? That's when I saw it I was like are you crazy? Is it like Angus mustard?
Speaker 2:seed yeah, it's Angus mustard seed. Yeah, that's right.
Speaker 1:It's a good way to think of it. Yeah, it's the Angus of mustard seed. And then the other thing I thought was really interesting and we got to wrap it up then. But you had told me before about how this stuff gets produced. Like you send the recipe to somebody, because when you get to this level you're not in your kitchen making mustard. Obviously it would be fun to watch you do that, but I'm sure you're not doing that. But this stuff gets sent out to scientists that figure it out and make it taste the way you want it to taste.
Speaker 2:Yeah, we come up with the flavors, we make it a small batch in our kitchen and then we'll send it to a food scientist.
Speaker 1:See, that's the word the food scientist, and you were the first person I ever heard that from right yep, and they'll you pay them a fee.
Speaker 2:They'll break it down and say, hey, you used, we don't use high fructose corn syrup, but I'm giving example, like they'll say hey, use this. You should be using this gotcha it's the same. It's healthier for you, oh good. They help you get your items gluten-free, vegan, kosher, all natural. They give you recommendations and then they figure all the nutritional information out for you so that you can go to my co-packer and say, here we have this, here's all the stuff we need. And then they make you eight different test batches of it until they hit it right.
Speaker 2:We've hit it right on the first batch, and we've also done two or three other ones with them, because when they're making this stuff.
Speaker 1:We're talking huge, huge things.
Speaker 2:Yeah, it's 2,000-pound batch is what we make 2,000 pounds, we get 175 cases of these and there's 12 of these in a case. So whatever 175 times 12 is yeah, I don't know that's how many bottles?
Speaker 1:I'm not figuring that out. This is not a math show. Okay, let's just go with. We think it's a lot, it's a lot.
Speaker 2:Most of these flavors we're getting. Every two weeks we're getting a batch delivered to us Wow, so we're going through that much product.
Speaker 1:That's a lot of mustard, a lot of mustard. You could drown in that if you were thrown in that you could. It's amazing. Is there anything else you want to talk about?
Speaker 2:No, I mean just our. You know we have a website with free shipping on it that we always offer. We do have a store loc there. That tells you all about where we're at if you have trouble looking for us, amazon too right, oh yeah, and amazon.
Speaker 1:What is the website?
Speaker 2:it's uh, wwwpilsudskimustardcom. Okay, so spell pilsudski p-i-l-s-u-d-s-k-i, just in case, and then mustard and then mustard.
Speaker 1:Yeah, you don't have to spell mustard, but I am waiting to hear the number on that. The mustard how many containers? You did that. You did that in your head, right, I did. You're going to do that, right?
Speaker 2:I can't figure it out, but then Amazon's a new thing. In the last year I tackled there's an up-and-coming company huh. It's the future. I'm already behind.
Speaker 1:That's what it's going to be.
Speaker 2:We're killing it on Amazon right now. Now, um, you can buy single bottles, two packs, six packs. I have about 25 different variations on amazon. I do it all myself, I pack them all up, I ship them into the warehouse. Oh my gosh, they fba they, then they, you can order it so you can be eligible for prime, and then they ship it out to the, to your, to the end user, to the customer. Amazing, amazing it's incredible.
Speaker 1:It really is. You got a lot going on, man, so we're gonna start calling you mr mustard. How, mr Mustard?
Speaker 2:How's that Just kind of like in Clue? Is that like in Clue? I hear everything.
Speaker 1:Wasn't it Professor Mustard or Colonel Mustard, colonel. Mustard, we should call you Colonel Mustard from Clue. You remember that.
Speaker 2:I do.
Speaker 1:I do or not show the game. It was a movie too, actually, but we appreciate again when you get your next mustard flavor out.
Speaker 2:If you use bubble gum.
Speaker 1:I'm going to want credit.
Speaker 2:It's probably not going to taste good, it's not going to be bubble gum.
Speaker 1:There we go. Hugo, what flavor do you want? Oh man, I don't know.
Speaker 2:I don't know. I can't think of it. I need more time. Put me on the spot.
Speaker 1:Oh my gosh, All right, no problem. A taco one, a taco Taco mustard.
Speaker 2:Chipotle, mustard, chipotle, there's all kinds of ideas.
Speaker 1:Yeah, these are good. These are good. All right, man. Thanks a lot for coming in. I appreciate it. All right, there you have it, mike Marcinko. I almost called him Mike Pilsudski. Maybe we'll call him that from now on. We got Colonel Mustard over here. Actually, you've got to check it out Pilsudski Mustard. They've got mustard. They've got salads with Betty Salads. Go online, check them out, pilsudskimustardcom, and you can order right there. You can go to Amazon and look them up, but the stuff's really good and it's all over the United States. So if you are somewhere and it's not Berks County, definitely order, check it out, all right.
