Ep. 104: From Field to Shelf – The Hidden Work Behind Standlee’s Premium Quality Hay

Episode Notes

On this episode, host Katy Starr chats with Greg Hammond, Standlee’s Director of Operations, to learn more about what it takes to turn premium western hay into the consistent, high-quality forage your animals depend on, including:

• What the Standlee Performance System is and how it drives efficiency and quality
• Technology and checks that protect product consistency and safety
• What horse and livestock owners should know about how their hay products are made, from the field to the shelf

Greg also talks about the strong sense of purpose his team feels, knowing their attention to detail and commitment to quality directly support the health of horses and livestock across the country.

🎧 Listen now on the Beyond the Barn podcast

Have a topic idea or feedback to share? We want to connect with you! Email podcast@standlee.com

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Episode Resources – 

Ep. 033: The Secret to Growing High Quality Forage – with Jason Stanger, VP of Standlee Ag Resources

Contact Customer Service - https://www.standleeforage.com/company/contact-us/  |  customerservice@standlee.com

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*Views and opinions expressed by guests are their own and do not necessarily reflect the view of Standlee Premium Products, LLC.*

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Read full episode transcript

Katy Starr (00:01):

Hi, I'm Katy Starr and you're listening to Beyond the Barn. Join me on this journey as we bust equine and livestock nutrition myths and sit down with some of the most intriguing experts from across the country. We'll also take you behind the scenes of how premium western quality forage is grown and brought to your favorite farm and ranch retail store. I'm so glad you're here.

 

Katy Starr (00:27):

Welcome back to another episode of Beyond the Barn. Today we're taking you behind the scenes at Standlee to talk about what happens after our hay leaves the fields. We've shared before how our crops are grown and harvested with our VP of Standlee Ag Resources, Jason Stanger. But what about everything that happens next? Joining me today is Greg Hammond, our director of operations here at Standlee. He has spent the last 18 years working in production with companies like Chobani, Hilex Poly and Glanbia, and he's also a black belt in Six Sigma Lean manufacturing, which basically means he's an expert at making sure everything runs efficiently and with top-notch quality. We're going to dive into what goes into processing and packaging the forage products you feed your horses, how his team keeps quality and consistency at the highest level and why that matters so much when it comes to your horse's nutrition. So Greg, thanks so much for joining us on The Beyond the Barn podcast today.

 

Greg Hammond (01:26):

Thanks for having me. I'm excited to be here.

 

Katy Starr (01:28):

So, why don't you tell us just a little bit about your background and how you got into agriculture?

 

Greg Hammond (01:34):

Sure. So, I grew up in a small town, used to be a small town in Middleton Idaho out by Sand Hollow, and I grew up on a farm. My dad wasn't a farmer but all of my friend's fathers were farmers and mothers. And I got to spend a lot of time out there in the fields and really learning to understand what it takes to grow a quality product. And my heart really grew fond of that type of work. And being in a part of that, I wasn't able to become a farmer myself. And so, I figured the next closest thing was to get into production and to use the products that are produced right here in Idaho and turn them into usable products for other people. So, then I started out with Chobani, as you mentioned. I went on to work with Hilex Poly and then went on to work for one of the largest cheese companies, Glanbia. And so, I had some great experiences there that really kind of set my tone of where I wanted to go and where I wanted to be.

 

Katy Starr (02:30):

That's awesome. And so, when I wanted to have you on the podcast, Greg, we haven't had a chance to work, you know, closely together very much. But I know that we've been in some meetings together and one thing I kind of wanted our listeners to know about you that I have really always enjoyed and appreciated is you have this passion and energy that's contagious and I think that it makes it exciting for teams to want to work together. And I just think it's such a great level of team unity and positivity that just makes people excited about wanting to work together. And so, I wanted our listeners to be able to come and hear a little bit from you because it's just something that I have always enjoyed seeing with my few interactions with you. And so, I'm excited to have you on and talk about, you know, kind of your position and what you do here at Standlee and can you also share a little bit about maybe what your favorite thing about your job is and what you love coming to work every day to do?

 

Greg Hammond (03:33):

So, I have a couple things. I love people. I love to be around people. I love to help people succeed and that's one of my greatest joys is seeing people do more than what they thought they could do and and really succeed. The next one is building teams and teamwork. You know, I think we go so much farther when we work together as a team and really focus on solving the problem. You know, there's so many great minds that I work with every single day that just continue to amaze me. And the last part is I really love the challenges that I face every single day. I think we work with a raw product that that grows from the earth and you know, if it were easy there would be a lot of people that we're doing this and it's not. And we're faced with challenges of getting the correct product, the quality of product that our customers have come to know and come to expect and get those into bags and into products that they can use. And so, tackling those challenges every single day is something I really look forward to, to be honest with you.

 

Katy Starr (04:28):

That's awesome. Well, and I think it helps you grow as a person and in your career too, by facing challenges, right? We all experience that in our careers and in our lives and so that's great to hear that that's something that you really enjoy taking on. So, talk to us a little bit about what are the Standlee performance systems, what does that involve?

 

Greg Hammond (04:50):

Okay, so Standlee performance systems, it's really a roadmap to zero losses. And Toyota perfected this many, many years ago in the forties and we've kind of taken some things that they've learned, but we've turned it into Standlee performance systems instead of Toyota performance systems and put tools into place. And when we come to work, we know how we're going to do the work every single day. It's the way we do the work. And it's exciting because we tackle every challenge exactly the same. We tackle every customer complaint or things that we deal with on a daily basis exactly the same. We put the same energy into those and we have a problem solving process that we go through to make sure that we get the root cause and really find the problem that we're faced with. And so, it's really ultimately the way we do the work every single day.

 

Katy Starr (05:35):

Right. Do you have an example of something like that that you've had to go through that you think would be helpful in helping us understand a little bit about that and how it helps the consumer?

 

Greg Hammond (05:47):

Yeah, so one of the terms that we use a lot around here is COVI, and that stands for cost out value in. We're really trying to drive out the cost of the product and put it back into the equipment, into the employees, into the production that we are doing here at the plant. And so, one thing that I can share with you, the example that we have done here is we had our chopped product that goes into a bag. We had the waste was way too high. We were spend an extra labor and waste on this product and we weren't able to put back into the machine the dollars that we needed to upkeep it and to keep it running because it wasn't becoming profitable. So, we were able to sit back and put a team around this project and really focus on putting value back into the product and into the equipment itself. We went from an average of about 12 pallets a shift in production, and now we're averaging over 60 pallets a shift. What we've done there is we've taken out the waste, we've taken out the loss, we've now been able to put that product on the shelves more and have it ready available for the customers that need it on a daily basis. They pay to have it there when they need it. And so, we really strive to make sure that we can produce that product in a time that they need it.

 

Katy Starr (06:59):

Excellent. Yeah, no, that's great to hear. And so, you're also a black belt in Six Sigma Lean Manufacturing. Can you share a little bit more about that and how it drives Standlee's passion to produce safe quality units in the most efficient and effective way possible?

 

Greg Hammond (07:17):

Yeah, so we really try to eliminate waste. So, when you hear of lean manufacturing, there's several wastes that we deal with on a daily basis, whether it's in our personal lives, whether it's in business, whatever it is. So, we look to eliminate those waste, whether it's a waste of steps that we take, whether it's a waste of decisions that we make in a day. I'll give you a quick example. I know that our listeners love to ride horses. I love to go boating and I love to boat. And the safest way that you can never get bucked off a horse or never sink your boat is to leave the boat in the shop or the garage and leave your horse unsaddled in the corral. You know, but that's no fun. We don't want to do that. We want to be out enjoying those things.

 

Greg Hammond (07:56):

So, there is some inherent risk that we take on a daily basis, whether we're riding horses or whether we're boating or walking to work, we all take risks. So, how do we mitigate those risks on a daily basis? How do we keep our employees safe? How do we make safe quality product every single day that our customers have come to expect? And that's what all these waste are eliminating and helping our employees go home the way they came to work or better and enjoy what they do when they come to work. And so, it's a roadmap that's a map to show us our true north, which way we want to go and how we're going to get there in small steps.

 

Katy Starr (08:29):

Excellent. And when we talk about safe quality units, what does that mean on shelf to those who buy Standlee products?

 

Greg Hammond (08:37):

Sure. So, I think ultimately they want quality, you know, but here at the plant we put safety first. We're always going to put our safety of our employees, of anybody that touches the product first and then quality comes. And so, we really strive every single day to empower our employees to make safe decisions, to make quality decisions. One thing that Toyota brought that hadn't been done before is the empowerment of our employees. Our employees here at the plant now can stop the line if they're not producing quality product, which wasn't done in the past. They raised their hand and say, I would not feed this to my horses. We need to stop. We need to figure out the problem. And then we'll continue to make that product when that problem is solved. And so, that empowerment of the employees has really taken us to the next level to say that this is quality product.

 

Katy Starr (09:25):

I love that. Yeah. And how are you able to balance efficiency with maintaining level of quality? Because it's like a fine balance that you kind of have to work with.

 

Greg Hammond (09:35):

Sure. So, I mean, we're here to produce product. That's what we do on a daily basis. And so, how do we do that? We do that by mitigating the risk. So, we've hired now a quality lead that does walks throughout the plant all day long, checking the quality of the product that allows us to run at full speed, but also create a quality product. We have checks in place that allow us to check our product on an hourly basis to make sure that we're following within those means that we have set to create a quality product. We have safety measures put in place so our employees are being taken care of. And so, really just finding that fine line that we need to find to be able to run at full capacity, but also meeting the quality on every day. And sometimes we do slow machines down to make a more quality product and we are willing to do that for a short time, but we will find a way to get back up to full capacity and still make that quality product.

 

Katy Starr (10:27):

That's excellent. And so, the cool thing about your team, there are 50 plus years of specific forage production experience with your direct report employees, which is really amazing. So, tell us a little bit about the experience and talent on the plant operations team here at Standlee.

 

Greg Hammond (10:48):

Sure. So, when I was working at Chobani, it was pretty much a brand new company. And so, we didn't have that kind of knowledge. We were learning kind of as we went. So, when I started here at at Standlee, I was concerned of what I was going to walk into. And I've been here about two years and what I was going to inherit, but the passion and the knowledge of these employees is unbelievable. The desire they have to come to work every day and make a quality product and go home back to their families. And to do that every single day is like I've never seen before. And so, the passion is truly driven. I believe that we all want to come to work and do a good job, but this goes above and beyond that. They want to make sure that voices are heard, their employees are heard, and that they have a chance to speak up. And that's why Standlee Performance Systems is so important. It gives an avenue for people to share their thoughts and their feelings and their understanding of the equipment that they have and give them an avenue to get things fixed in an organized manner to make it run more efficient or to make things easier as we move through the process. So, it's been pretty amazing to see this passion.

 

Katy Starr (11:48):

That's awesome. Well, and I think about that when you have people that are working at specific parts of the plant and they've been there for a while. I mean, it's their specialty, right? They know it probably better than anyone. And so, to kind of allow them to be able to have a voice in that and speak up when they think that, Hey, there's something we need to adjust here, I think that's really great.

 

Greg Hammond (12:12):

And you look at it, I think we all want to be bigger than we are, be part of something bigger than we currently are, and this gives them that opportunity to be a part of something bigger. And to be able to share those feelings and thoughts for sure.

 

Katy Starr (12:22):

Yeah. That's awesome. Can you share one of your favorite memories with the plant operations team since you've been here?

 

Greg Hammond (12:30):

Yeah. So, I had a couple great experiences, but one that trumped them all was this last Friday. So, as many of you may know, we've done a pink bale promotion here at Standlee. But what we did at the plant is we went a step farther. So, we bought all of our employees pink shirts and gave them an opportunity to once again become something bigger than they were. And so, we did a barbecue on Friday and we all came together and everybody wore their pink shirts and we stood around and we talked. I think everyone on this podcast may know of someone who's been affected by cancer. And it's happened at the plant, it's happened through our animals, through people that we love. We've all been affected. And so, we were all able to stand around and be a part of something bigger and truly give back to the community that's blessed us so much. So, to see these individuals come together and to stand and get pictures taken and to discuss those things that are difficult to talk about, to me that was a truly emotional time, but also just an experience that I'll never forget just to see them coming together.

 

Katy Starr (13:32):

I love that. Yeah. That was so fantastic to see, just to see how big this all has become this year and your guys' effort at the plant. Like I love that we've all been able to bring together such an important and powerful campaign to honor those that you know have been impacted by breast cancer. And that's such a cool memory. I love that the team got to be able to share that together. Can you share maybe an example of a time when you feel like your team really went above and beyond to make sure that quality standard was met?

 

Greg Hammond (14:09):

Yeah. So, cool experience. About four or five months after I first started, Brandon, who's our maintenance manager here at the plant, was walking through the plant and in plants I've been in the past, maintenance doesn't really have a big part of quality. And so, he was walking through the plant and all of a sudden my phone rang and it was Brandon. So, I answered the call and he said, Greg, we're currently making pellets that I would not feed to my own horses. We need to stop this line. And so, he felt empowered, he stopped the line, we were able to go out and find out where that quality started, that bad quality started. We were able to discard of those pellets. We were able to fix the problem that we had and restart production with pellets that he would feed his horse. So, I thought that was pretty cool to see that even someone that doesn't have a major hand in quality was willing to raise his hand and say, okay, I think we need to fix this. And we were able to solve that issue.

 

Katy Starr (14:59):

Awesome. I love that. Yeah, that's really cool. Can you, and like it's probably a little bit different depending on who is working in what area and things like that. But can you kind of take us through a day at the Standlee plant and how does that kind of change based on what we're producing that day?

 

Greg Hammond (15:17):

Yeah. So, we work a 24/5 shift at the plant here in Eden, which means we run for 24 hours a day, five days a week. We do take Saturdays and Sundays off to allow our employees time at home with doing things they love and with their families and friends. And so, that gives them a, a really good work life balance to be able to share those times with their family. And we do work three shifts a day and so they all look different. We come to work, it is kind of a dirty environment that we work in on a daily basis with the hay and the different things that we work with. And so, it does vary from day to day, but that also gives us challenges that we have to face doing changeovers and doing those things that make sure that we are recent quality products whether they are Alfalfa pellets or Timothy pellets or Teff pellets. Each one of those processes gets its own individual time and we focus on that that day and we're able to, to really dial those products in to make sure that the, the horses love what they are eating at the end of the day.

 

Katy Starr (16:10):

Yeah. Excellent. And can you give us a sense of the equipment that keeps the plant running and the skilled operators that make it all happen?

 

Greg Hammond (16:22):

One thing that I've learned here in at Standlee is, we have a lot of long-term employees, which doesn't happen a lot in production, but we have a lot of employees that have been here a lot of years. So, we have two different presses that we run that will take one ton bales and then press those down into bales that are more manageable for horse owners and small animal owners as well. We have pelleters that will take those same one ton bales and turn those into small pellets and cubes at the same time. We have a bagger that bags all of these products. Then we have a chop line, which I spoke about earlier, that will chop up forages and put it into a bag that can be sold at that time. And so, just the knowledge that these operators have and the knowledge they have to have on a daily basis to keep the machines running, I mean the hydraulics that are running the different parts of these machines is way beyond my capability. But to see them out there and understand the, the computer parts of them, the hydraulic parts of them to keep them running is pretty fantastic to watch. They just love what they do, they truly love what they do and they're able to do it well day in and day out.

 

Katy Starr (17:19):

Excellent. And then you mentioned previously a little bit about having, you know, hired a quality person to kind of make rounds and hourly checks and things. But can you share a little bit more about checks and balances that we have in place for one, to ensure safety, but then also consistency of the end products?

 

Greg Hammond (17:40):

Yeah, so we have many checks and balances that we do here at the plant. We have scales that we weigh products with on an hourly basis. And we do have inline scales that we weigh every product with just to make sure that we, what we say in a bag is going into a bag, like you mentioned, we do have human observations and we require everybody that walks into the plant to be looking into seeing what can be improved on or if the quality is what they would feed their own animals at home. We do have metal detectors in several areas of the plant and magnets that would pull metal out of the products that we are selling. You know, we work in a very manual and tractor driven world where we work. And so, metal is going to be found in these products. So, what can we do to eliminate that? We are also looking at, with new technology coming out all the time, what we can do with vision systems and x-ray systems and to bring that into the plant to make sure that we are given the most quality product that we can on a daily basis. And so, we are continuing to improve that on a daily basis to make sure that we are offering that product to our customers.

 

Katy Starr (18:39):

I love that. And making forage products is like you've talked about, like it's not an easy thing to do. And so, looking at ways that we can, there's always ways that we can make improvements and be better, right? In everything that we do. And I love that attitude because that shows when we're able to acknowledge things in how we can be better, that allows us to move forward and just go in the next day and do a better job that we did than the day before. So, I really love that you guys have that attitude going into it because I think that at the end of the day is going to be a win for us, but it's going to be a win for the animals that are eating the products and knowing that we are doing our best every day to provide the best products that we can to feed the animals and keep them healthy for horse owners and livestock owners. So, I really love to hear that.

 

Greg Hammond (19:30):

And it's exciting to work for a company that allows us to do these improvements and to look for new and better ways to do things. It's fun to work for a company that allows that to happen.

 

Katy Starr (19:39):

Yeah, that's really, really great. And so, can you share with us a little bit about, I mean you were talking about like the pelleter and cuber, what is required for us to be able to make a good quality cube or pellet? Because I think sometimes people have the mindset, and they've talked about this in like the horse feed industry, where you know, they think about how, you know, oh, it's ground up. Like you can put anything in there. But when I think about this, I'm like, well, every time that we produce our pellets and cubes, we have our checks in place to be able to send that out to be tested for quality, right? Because we have to be able to meet our guaranteed analysis on the bags. But then at the same time, I also would love to hear from you on like what does it take to actually make a good quality cube and pellet to kind of help our horse and livestock owners kind of understand that perspective?

 

Greg Hammond (20:31):

Sure. So, it really starts in the field. I know you've heard this all before, but we really want to 10 to 12% moisture in these bales of hay that we bring in to make a good quality cube or a good quality pellet. That hay has then gone through a chopper. It is mixed up into a mill that goes into, the only thing we add into our pellets is steam. The steam helps it to form into a pellet and then it goes through a, what we call a dye system. And then it's cut off and then it goes through a cooling system. So, there is a little bit of water added to that, but then also we put it through a cooler that pulls that moisture back out. So, we want to end product with a moisture under 12%. So, really it starts in the field. And then we look for the color.

 

Greg Hammond (21:12):

I think a color is a key component of what we look for in a quality product. And so, we want a green, you know, forge that we're going to run through that'll give a good green pellet at the end. We also look at a lot in the smell, and the smells play a big part of this, especially with our animals. And so, how do we understand the smells that come off of a naturally grown product and how do we determine what is satisfactory and what is not? So, the smell of that product can also play a key role in that. Cubes are very similar. They go through a little bit bigger dye and it's time they spend in that dye that squish them down that will turn those into a pellet. You know, if you get too much moisture, not enough moisture, they can be flaky, they can be brittle, they can look burnt at times because of the process that we are going through. And so, those are all things that we are looking at to eliminate on a daily basis. But that's really what it takes. It takes that, it takes temperature, it takes time, and it takes the right amount of moisture to really make that pellet or cube that our customers are looking for.

 

Katy Starr (22:07):

Right. That's excellent. And one thing that you talked about with like the color, and I wanted to talk about this a little bit because depending on where you're at in the country, where we're at, we don't have to use any preservatives or anything to help our pellets like be green or additives or anything like that. And I only say that because there are some on the East coast where the time of year that they're able to cut the hay and harvest and get all that done, sometimes it doesn't look as good as it could or should be. The nutrient value may not be quite there. And so, sometimes there's color that's added into that. And so, one thing that I like when you were talking about this process is, Standlee doesn't do that. We don't have to add anything to make our hay green. The fact is it's green due to nature and when we harvest and the processes that we go through.

 

Katy Starr (23:06):

And so, I just think that's something that I think our listeners would find interesting that there's nothing added to make it green. It's just what it naturally is. And I love that we live in an environment where we're able to produce, you know, quality products. But then also we have such a really awesome, brilliant team that uses science to really get the best quality product. Like you said, it starts in the field. Right? So, the fact that we have the science there put in place with people who are working adamantly to be able to produce a good product, I think that's really, really great.

 

Greg Hammond (23:39):

Yeah. And I can attest that there's nothing added that would add to the greenness. It's just like you said, it's the product and that's, it's an all natural product, which is awesome for the animals.

 

Katy Starr (23:46):

For sure. And what about retained samples? What are those and why do we take those?

 

Greg Hammond (23:53):

So, we take retains from every shift that we run. We will take retains of every product that is made. So, retains, there's several different reasons that we would keep retains. Traceability is the number one. So, we have the option. So, if we have a complaint that comes in or something that's wrong with that product, we are able to go and pull the retains, look at the product, get it tested if we need to. But from that we are able to go and find exactly what field that forage came from and trace it all the way back to the field if that's what we need to do. We're able to do recalls if it was a product that was harmful. We, it gives us so much power by keeping these retains, but it also protects us as Standlee to say, Hey, this is the product that was put into there. We can test it and give some proof that that's what was put into these bags. So, it is protection for Standlee as well.

 

Katy Starr (24:41):

Yeah. And how long do we keep those for and why do we keep it for that duration?

 

Greg Hammond (24:48):

Yeah, so we keep them from six months to a year. And we are able to go back in and check those at any time for the moistures, as I said, for the guaranteed analysis of proteins, different things that we test for. And we keep those. Because that's normally how long that our products sit on the shelf. And so, we were able to go back and pull those as needed and compare those to the final product that may be out in the market.

 

Katy Starr (25:08):

Excellent. I feel like that's also so good for our consumers to know and appreciate that if there are concerns about anything, they know that they can talk to our customer service team and you know, voice any concerns and we have something that we can reference and go back and see what we can do to, like we said, right, continuous improvement, always working every day to be better than we were the day before to make good products. So, that's really awesome to hear. Talk a little bit about, we have date codes or lot codes on the packaging. So, what is the importance of that in terms of quality control?

 

Greg Hammond (25:43):

Sure. So, very similar to the retains, it gives us an opportunity to identify the product, identify the day that it was made. We're able to go back to the stacks that it came from, then all the way back to the field that it was grown in. So, we are able to trace it all the way back to that point, which gives us a huge advantage to be able to understand those things. It also gives us an opportunity to be very transparent with our customers and we put a date on there. We don't try to hide the day code and it disguise it. It's the day code that it was put into a bag. They know what they're buying is a fresh and quality product. And so, that transparency is very big for us as a company to let them know that we are being honest and putting that into a bag on that. There are some regulations that we are asked to follow with day codes as well. They can be disguised that we don't do that. We put the day code that is built on there. Ultimately it protects the consumer and it protects us to be able to go back and trace that product.

 

Katy Starr (26:34):

Yeah, I think that's excellent. I think anytime anybody has a question or they want to reach out to customer service, being able to keep your packaging right. And find that date code so you can reference that with pictures and things like that. I know that's always super helpful to be able to, you know, resolve any problems or questions that horse or livestock owners might have about a certain product.

 

Greg Hammond (26:57):

I would like to give our consumers a promise too, that we take those complaints very serious. We do. I have pulled out retains, I have looked at product dates, we have gone back to stacks. We are doing our due diligence to make sure that you are receiving the product that you paid for. And so, we will put a due diligence into those complaints and going back and finding that answers and getting that back to our sales team to be able to respond back to the customers as well.

 

Katy Starr (27:19):

Excellent. Yeah, I love that. Thank you so much Greg. And you know, as we kind of wrap this up, if there was one thing that you could share with Standlee customers, those that are buying our products, feeding to their animals, what would you want them to know about what you do and why you do it?

 

Greg Hammond (27:40):

I want you to know that we love your animals. Many of us that are that part of Standlee have animals at home that we feed this product to. And we care for those animals greatly just as we do care for the consumers that are buying this product. You know, we strive every day to make a product that we would be proud of to walk by with our family or friends to say, we put that product on that shelf, we put that product to a bag. We strive daily for continuous improvement. We're not perfect, but I promise you that we do strive every single day to be the best that we can be and make the best product that we can from top to bottom. We have operators that are on the floor and those that are working at this plant that care deeply about those things as well. And they strive every day to do the best they can. Mistakes happen, but we do continuously improve those and make the product that you would be proud to feed your animals.

 

Katy Starr (28:29):

Awesome. Greg, thanks for being such a great leader for our plant operations team. And a huge thank you to our entire plant operations team because it is a tough job. It's tough to work in the plant, but they do it so well. And I enjoy getting to go there and see them and interact with them and just everything that they're doing every day. I just want to show appreciation for how they contribute to our team, because we wouldn't be here without them. And our animals wouldn't be getting, you know, these products without them. They're so important. They're so important to our team. So, but Greg, I can't thank you enough for being on today. I hope our listeners enjoyed getting to hear a little bit of behind the scenes of, you know, what we do at the plant, how the products come from the field to the shelf.

 

Katy Starr (29:20):

And I want to encourage our listeners. If you guys have any questions and you want to learn more, reach out to us. You can reach out to me at podcast@standlee.com. If you have any questions specific to the product that you want to reach out to our customer service team, I'll link that in our show notes so you can reach out to them. But we just want you guys to know that we're here wanting to serve you and your animals and do the best that we can. We're working every day to be better than we were the day before. And getting to hear from you all really helps us be better. So, we appreciate you being here with us. And Greg, thanks so much for being on today. We appreciate you.

 

Greg Hammond (29:56):

Thank you for having me.

 

Katy Starr (29:59):

Thanks for listening to the Beyond the Barn podcast by Standlee Forage. We'd love for you to share our podcast with your favorite people and subscribe on Apple, Spotify, or your favorite listening platform. Until next time, keep your cinch tight and don't forget to turn off the water.