Bo Jackson Whips Up a Batch of Inspiration and a Dash of Hydration

Have you ever wondered what it's like when a legendary sports figure swaps the bat for a spatula? Bo Jackson, renowned for his athletic prowess, joins us to recount his passionate metamorphosis into a culinary maestro. In a heartwarming session, he shares tales from his dynamic shift, the laughter that accompanies family cooking adventures, and the cherished moments revolving around his family's heirloom cast-iron skillet. Bo's stories connect his history on the field to the love-filled meals he prepares for his grandchildren, proving that whether it's sports or cooking, it's all about bringing joy to others.

In our conversation with Bo, he peels back the curtain on his quiet contributions during Desert Storm and his current business initiatives with Jackson and Partners, demonstrating a commitment to authenticity and community. The balance between his public persona and his yearning for a simple, private life strikes a chord as he navigates the complexities of fame and the ever-watchful eye of social media. His philosophy? Always treat others with dignity and respect, a hallmark of his character.

But it's not all about looking back; Bo is also fiercely focused on the future, especially with his latest venture, the Bow 3.0 hydration product. Tailored for both high-octane athletes and those of us just trying to stay hydrated during a hectic day,

Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.

With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity.

 Metro: Your partner in organization and efficiency.

Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus!

Here is a word about our partners:

Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:
- Our juicing machines excel in taste, hygiene, and efficiency.
- Experience fresh, natural, and exciting juices as an affordable luxury.
- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.
- Join us in transforming the way people enjoy juices.

Elevate your beverage game to new heights! 

Transcript

Speaker 1: 1:05

Hello Food Fam. This is the Walk of Talk podcast where you will find the perfect blend of food fun and cooking knowledge. I'm your host, carl Fiodini. Welcome to the number one food podcast in the country. First things first. Last week we had World Food Championships host and MC Mark Conway on the program. Well Food Sport is gaining big momentum around the world. If you missed it, go back and learn more about where competitive sports cooking is headed.

Speaker 1: 1:32

So last night Walk and Talk Media served up a five course dinner at Cahaba Club Herbal Outpost in Keystone, florida. It was an intimate 12 person event for 10 acre marketing, in conjunction with the produce industry podcast, with our boy, the Patrick Kelly Chef, jeffrey turned up the skill set and delivered a creative and delicious menu. Dish descriptions are coming up next. Thank you, peninsula Food Service for supplying the proteins for today's production Chefs in the central Florida area. Peninsula is the largest distributor of Creekstone Farms beef in the Southeast USA, complete with a fully staffed butcher shop to help you solve your kitchen inconsistencies. Check out their dry age program. You know what I love that day? I love that dry age. All right, nice ribeye. Our guest this week is businessman that just happens to be a sports legend. Yeah, stay tuned for Clodgett, chef, bo, jackson, jeff, you know, I think that's an yeah, that was awesome Jeff, pop the clutch man, get it to pre-shift.

Speaker 1: 2:42

We're gonna get Bo on here in a minute. Let's talk about that awesome food you did yesterday.

Speaker 2: 2:46

Well first of all, thank you so much. I appreciate that. When we heard we're gonna be doing a course or a tasting for Bo, I was like what's his likes, dislikes? And you were like Collard Greens and Cornbread. And he was. He's got a great story about Cornbread. That's the first thing he did when he walked in yesterday. He sat down 20 minutes. Somebody said what was the best part of the entire night? That bar? None was probably my favorite part of the entire night having Bo tell that story, which I know he'll tell later on.

Speaker 2: 3:14

But we did. We had a. I had a call out because I was trying to get caviar for the one dish that we're doing ceviche and somebody came through for us in a huge or my bind and had some smoked fish dip from him and I was like I don't want to serve this for crackers like the normal sports bar stuff. And I thought back you know Pani Peri, which is Peri's water, pani's the fry, and I was like this is going to be a great vessel to have, like another step up. So we did that bite as the first one. The second we did a study of smoke in this ceviche was a kind of a riff on the Proven, and we did a Hickory smoke on the fish, we did a apple smoke on the cow, the coconut milk and then the caviar we actually smoked with pecan. And then we had some Contra corn that was actually smoked with pecan or, sorry, cherry wood.

Speaker 1: 4:04

Yeah, but that dish, that, that that particular dish was just. It really had layers and was overloaded with flavor profiles. Awesome, yeah, and not in a way where you're like I am with this, with this guy doing it. It kind of all just hit the palate the right way from start to the finish. Good, you know, I'm always trying to find ways to like bump me down. Yeah, I really am.

Speaker 2: 4:26

We'll get to the comment you made a little bit later. The next course after that was the Foghorn Leghorn. We did a Molle rubbed Hickory smoked chicken. We did chicken liver on the side with some pistachios, and there are some bacon is in there as well. And then, as for a different twist, I actually did a Somosa cake, potato cake, and we had all the fixings inside that served it with the Ajiverde.

Speaker 2: 4:50

And the next course after that was the edible salad with the dirt that's edible, and instead of having a plastic container as the vessel, we went in the red, red, red bliss potatoes and kind of cord them out and roasted them off for a little more flavor and then had the little orange or tangerine honey poppet that they kind of warded their garden and then that's what they were eating. And then after that was the main course, which was the brisket, collard greens, collard green fritters, red cornflower bread, cornbread. We had a potato plank, garlic, black garlic, aioli on there as well, and I think I might be forgetting openly the Mimosa sauce on that, but I heard yours was like I don't know how cornbread can be as good as brisket.

Speaker 1: 5:37

That's what I remember you saying and that was what. A12? Yeah, all right. So, and just to kind of like paint the picture, first of all, the cornbread was done in a mold, right, so it looked like corn, it was corny, it was incredibly corny, it matches absolutely matches your style, thank you. But the fact is you didn't recognize it until you dug into it, right. And then, when you got into the marmalade and you're just thinking, wow, this is, this is just fantastic. And then you're like, wait a minute, why don't I worry about cornbread? I've got A12 brisket on the plate. So you dive into that and you're like, oh my God, that's fantastic. Wait a minute, I think I'd rather eat the cornbread. Yeah, yeah, I don't know, man, that you freaked me out. I have to actually go back now and rethink some stuff. I got to go back and, like you know, question myself All right, great, job, thank you.

Speaker 2: 6:29

And the last course was you know, when you're doing something on a farm, you would have some cobbler and did a smoked blueberry rendition, had some blueberry glass, the hydrated blueberries, some because we're in there as well and then we did a basil lemon sorry, thyme lemon cello ice cream.

Speaker 1: 6:45

Yeah, On the side, which was also that that lemon cello was fantastic. Thank you, yeah, I really. So if I'm going to pick something, I have to pick something that I. You know that I wasn't not my favorite, but it wasn't bad. It was the, it was the dirt, the dirt cake. You know dirt dessert. I'm okay with it and then, not because it didn't taste good, it's because it was. For me, it was the, it was the texture, Gotcha Texture, not flavor texture. I had a hard time by putting my brain around it.

Speaker 2: 7:14

Well, we call it dirt. It's hard to yeah, yeah, yeah.

Speaker 1: 7:16

But, and and I had a really only because I needed to set you back a notch is why I said that yeah. Other, or else man, I was really fantastic.

Speaker 2: 7:25

The only person I really care about is the closet chef.

Speaker 1: 7:27

That what is?

Speaker 2: 7:30

what his review will be. Well, true story there we can tell what kind of review I'm going to get.

Speaker 1: 7:38

Thanks, man, you're welcome. All right, yeah, just because I'm 30 pounds up means nothing.

Speaker 2: 7:43

You're the happiest. 30 pounds.

Speaker 1: 7:44

You've ever had All smiles. It's pounds by smiles and audience folks. Yeah, I'm happy. All right, look again. Kudos to you, man. You did a fantastic job. By the way, coming up soon, orlando, that's going to be our next Farmers' Graveable. Oh yeah. Yeah, we're dropping out. Yeah, well, yeah, because I've already got confirmation. Oh, cool that they, they're all in, so we're going to figure out the date. We're going to figure out the date and you know sponsors and vendor partners who want to be involved with it.

Speaker 2: 8:15

So then we got to tell the girls and Vicky both Vicky and Amy that they're on deck.

Speaker 1: 8:19

Yes, yeah, they are absolutely on deck. And not only that, we need to reach out to some of our prior sponsors as well and get them involved in this.

Speaker 2: 8:30

Anybody that wants to be new and get involved in helping out local farms, this would be your time and opportunity. Definitely that's what it's all about, correct?

Speaker 1: 8:38

All right, so look without further ado. I think you had your this is not mine.

Speaker 2: 8:43

This, that's it. Yeah, get out of here.

Speaker 1: 8:46

Come on, come on, kid. No, get out of here, all right. So, bo Jackson, welcome to the program.

Speaker 3: 8:53

Thank you for having me, guys.

Speaker 1: 8:55

Seriously, pleasure is ours. I just want to jump into something real quick, okay, because you know, the reality is you said some things last night and you, you know, you went. You went deeper on some stuff that I wasn't expecting you to and I was just sitting there, you know, we didn't get a chance to talk too much last night, but I was observing and listening. I'm a deep person, I think so, yeah, yeah, and and I remember, you know I'm I'm a little, maybe 10, 11 years younger than you, right? So I vividly remember you and I know that you're a passionate. You're a passionate man and you've always carried yourself in a passionate way. What is it about cooking at home that brings that out of you, that happiness? What is it that? That that kind of, gets you into this, this culinary world.

Speaker 3: 9:43

Cooking at home. For me is when I do it, which is almost every day. I'm home, I'm doing it for somebody that shows me unconditional love and that's all it takes. My wife and I have been together for almost 40 years, been married for 38, 30. Yeah, almost 37 years. And In 37 years and I say this and she'll, she'll more than happy to say she hasn't had to cook 20 times in 30 something years. That's pretty impressive. I do all the cooking. At times I don't allow her around sharp objects.

Speaker 3: 10:33

See, I'm an outdoor person, so my knives got to be extra sharp, and I don't lie around. She had to go to hospital once, so I banned her from the sharp I.

Speaker 1: 10:44

Can appreciate that. Well, one of the so one of the things I heard yesterday and I'm gonna say this in the question form is you know? So how did your mother have a significant influence on your culinary path?

Speaker 3: 10:57

Wow, I'm that eight of ten kids and we were raised in a very low-income neighborhood and my mom worked two jobs, five boys, five girls and and there were times when the only thing we would have for dinner is cornbread. And before I was able, before I was old enough to go to school, I'd have to watch my mom make that cornbread every day in that 14 pound cast iron skillet which I own now, and I would watch her. She would make hot water cornbread one day, she'd make buttermilk cornbread one day, and and it's back and forth with just, and I was sitting watcher. I watched her put that cornmeal in that bowl, two eggs, just a pinch of salt. Do this. Put a couple tablespoons of oil, get that cast iron skillet hot. Put about two or three tablespoons of oil in that skillet to get hot. Once she beat up her batter, put it in that skillet, put in the oven at 400 degrees and let it go.

Speaker 3: 12:00

And I had to watch, watch her do that, because I was at that age to where, if you didn't keep an eye on me, I'd burn down the house or do something drastic. So I got this little red rocking chair for Christmas. Back in the day Everybody got that little oak, little little red rock here. She would sit it in the middle of the floor and she put me in and she said don't you move? And watching my mom give my older brother spanking, I didn't move. I either watched her or I became an expert on the soap operas general hospital, one life to live, right and and. And If it wasn't dr Hardy and Jesse on the soap operas, it was my mom and the buttermilk cornbread. And one day my sisters came home from school and they wanted to hang out with their friends and my sister gave me a Quarter, a whole quarter.

Speaker 3: 12:55

I was five, six years old to cook cornbread. And I made that cornbread up in 15, 20 minutes, left it and went to the store Rest its history so you got your rocking chair rocking your.

Speaker 1: 13:16

I grew up in a situation where I was forced to watch Luke and Laura on General Hospital when they were teenagers.

Speaker 3: 13:24

Yeah, they were dating yeah so and this yeah.

Speaker 2: 13:29

The banter now.

Speaker 3: 13:30

Well, we see they're talking about soap operas, I know.

Speaker 1: 13:32

I love it. Yeah, which you know. I don't know that I would ever. I Don't know how that just came out of my mouth. I was no, I was living with my my auntie Lane and my uncle Anthony, and you know I was with her. I was a, you know, five years old, whatever, and that's what was on, and I had to do the same thing. Like you, you sit your butt down and and this is what you have. So I totally get that. Oh, my god, I'm gonna get ribbed on this online so bad. Wow. Thanks, bo.

Speaker 2: 14:02

You're welcome, All right. So what it would mean online Today on the yacht, they remember.

Speaker 1: 14:09

Oh lord, it's gonna happen just like that. All right, I so. So you have your rocking chair, you're seeing your mom, you, you're catching all this stuff. Right, you're getting older. What's your favorite dish? How we? What are you making that? I know you said cornbread, but like, is that your favorite dish?

Speaker 3: 14:22

No, anything that I want to cook, never taking a cooking class, actually doing these times. And I don't watch too much sports on TV, but my wife and my daughter, my kids that watch football, basketball, baseball, whatever, and I'll go to man cave oh, my bows and arrows and sharp objects are Gunpowder and everything laying around and I turn my TV on and I watch a cooking show. I'm in my basement watching either Bobby flay, you, you name it. I've even um, I Am, I'm not honored, but I hate to say it is that back in the day I turned down Two invitations by Martha Stewart to come and talk about man, but I was busy at the time and I was doing a lot of other things and so forth and so on.

Speaker 3: 15:21

But I'm, I'm Just like I said, I consider myself a closet chef. Whatever I want to cook, if I don't know how, I just go online, find out how to cook a cook it. Then I let my family be the judge, be the guinea pigs, right. First I give them, let they be the guinea pig, and if it's good and I'm in and I'm.

Speaker 1: 15:43

I don't know, are they throwing rotten tomatoes at you or anything like that? You're doing a good job.

Speaker 3: 15:49

I have never had that done to me before, but I love Just as much as I love love playing sports. It's something that I do now to keep my sanity, to get away from being bojaks and the celebrity right bojaks and the athlete, get in the kitchen and cook you, you, so you brought it up.

Speaker 1: 16:09

Man Kate. By the way, your man cave sounds kind of like my man cave, right? Same sort of stuff. Yes, so you're a hunter. I know you're a cyclist as well how Okay. So because of your background, you know athletics and you know just the nature of it all and what you're doing today. What sort of restrictions like? Are there dietary restrictions that you know? Are there dietary restrictions that you know? Um it were rough. We're close on the same age. Are there things you just stay away from?

Speaker 2: 16:47

Or something that's gonna help you with your performance, like what's your.

Speaker 3: 16:50

Well, you have to remember back when I played sports 30 some hundred years ago. We didn't have all these healthy items that these kids got now, so we just ate whatever we wanted. But doing what I did, I'd burn For me to work from five to 15,000 calories Per day you much. How many calories are?

Speaker 1: 17:14

you, what was your intake?

Speaker 3: 17:16

Nobody kept track of that by the carrot right you ate whatever you want to eat One, but the strange thing about it said I would never eat before again. We'd have pregame meals, college and approach steak potatoes, pancakes. I wouldn't eat Before the game. I take a nap and my teammates it. Don't mess with it. Let him sleep, because we want to awake that bear. When you get down to feel, let him sleep. Yeah, but I never ate, you know.

Speaker 1: 17:47

You know, for my little stint with you know, playing football, whatever. I remember the coach always said because I'm, you know, with me, you get your page, you lay down, you know pregame, like you know, before warm-ups and all that. And you know, there was always the. There was always the kids that were just fooling around and then there was the dudes that were just Focused, quiet, eyes closed. You know, just like you know laying on the shoulder pads or whatever.

Speaker 3: 18:12

I was that dude.

Speaker 1: 18:13

Right and I was sweet and I appreciate that because it's serious.

Speaker 3: 18:18

Well, the thing with me is that I Never want to disappoint my coaches, never want to let the fans down in the stands and I'm gonna give my teammates 100%. So and it's funny because my teammate with the Raiders how we long all pro defensive tackle, probably probably one of the best teammates I've had he would People would see me on the foot. Now this is after we've gone out for warm-ups and come back in before the game started. Take my shoulder pants off, put them on the floor, get my helmet. Get on the floor, get in the corner, lay down and go to sleep, how he would let it be known you don't wake that MF up until we're about to walk out on the field. Seriously, and as people are walking by, somebody would come by and kick me. It's time to go. I get up, put my pants on and, as we're going out the tunnel, I'm strapping my pads. Get on the field, tuck my shirt in and go to work.

Speaker 1: 19:26

So the? So the dude that that gave you the kick, he was probably from a distance to it, right?

Speaker 3: 19:29

It was usually my full back Steve Smith, who is no longer with us, god bless it so or howie Marcus, those guys, greg Townsend, all these, so all these guys that would wake me up. They were just as important as I was, but they would just let me sleep. Let him sleep, let him sleep.

Speaker 1: 19:53

You know my father, so my father, I Used to have to wake him up the same way I'm just saying, and I would usually do it like yeah because there's usually gonna be a shot coming all right. So. So I so listen. I want to take it back to food a little bit. You had a tough game, right? Yes, what are you doing for food after that?

Speaker 3: 20:15

Whatever my family wanted to.

Speaker 1: 20:17

Eat your family man, right, I mean, that's you. You seem like very family focused.

Speaker 3: 20:21

But I? But I would leave the ball game with my family. We go to Seafood restaurant in Marina Del Rey, we'll go to steakhouse in Playa Del Rey, or we'll go home and have something catered in and it didn't matter whatever it was. But as I got older, my eating habits changed because I wasn't as active and put on a little pounds, put on a few pounds here and there. Then you wake up one morning. Where the hell did that come from? Where did that roll come from Right and so forth and so on. So the way I did it, and also with my hip injury, I stopped running. But to make up for that I got in a cycle. So I ride a lot. I ride a lot. Don't lift weights. Never lifted weights Period. Hate it. That's where weight lifters Don't have anything against it, but it's not for me.

Speaker 1: 21:20

So I mean you were fast, I mean I bet you're still fat, you, you still complete you a little bit, a little bit right. I mean my best was a, my best was a 49, barely right. And I can't, you know, I don't pretend like.

Speaker 2: 21:37

I'm.

Speaker 1: 21:38

You can't even go up a stair right now, today, I told what we're talking off air before I'm, like you know, my, my, my hands you know I got this. I had a girl. I feel like I feel like I'm 140 years old. You know what I mean.

Speaker 3: 21:49

You say that and it's true because I wake up Some morning I'm like what the hell did I do yesterday, the reason I'm so sore? I Didn't. I Pulled the garbage cans out to the street and and and it's like, why am I so sure? Then, when I go to these shows, people always say, man, oh, you still look good. You like you can Go play a game right now. And I look at him. I'm like look, man, I pulled the muscle lifting the toilet seat last week. What the hell are you talking about?

Speaker 1: 22:26

Well, you know what that comes from. I think, too, we're living in this, this age, like you know, a year or so ago, when you saw Mike Tyson, you know, get in with Roy Jones, right, yeah, and I don't know if you, if you saw him a couple of years before that, I mean he, he, he wasn't looking good. But then he comes back. The guy looks like a Donis. You know what I mean. And I feel like people you know, and if anybody has a recollection of, like George Foreman and what he did, you know, coming back and, you know, winning, I think I think people, just you know to have that memory, they think that it's supposed to be that it's supposed to be that way, but it's not.

Speaker 3: 23:03

I think it's the most unnatural Thing you know out there one of one of my, one of my best things right now, the best thing in my life right now, going right now, is being a grandpa. Two grandsons Look forward to seeing them. My grandson ran a his favorite dish on the planet. I Can either take I, I either make him grits cheese grits and Cut up a half a slice of bologna, chop it up he did in the skillet, mix it in with this grits. That's his favorite dish. So for breakfast I'll get up, make him cheese grits, cut them up, a piece of bologna, put in skillet, sit there and I feed him and I'll make. It seems like I'm gonna eat his food, cuz he's two and a half years old and he put his hand no, no, no, no, no, pop, pop, pop, pop. No, that's mine.

Speaker 1: 23:57

Am I guessing that that's good? That's your mom skillet one of them. Yeah cuz I see, I think that's. I love that cuz that's some of my dad's stuff too and I and I do similar things I you know with my kids. I absolutely love that.

Speaker 3: 24:09

I got people say, oh, you need to get these skills, but I don't need no new thing on skillets. I said my skill is got history right. They're all cast iron. I don't have none of these. I Don't know what they call them, but no Teflon or you on, stick your pants.

Speaker 2: 24:26

X con is the latest one out there now. Yeah.

Speaker 3: 24:29

I take my cast iron, wash it with just plain water, season it up, put it in the cabinet.

Speaker 1: 24:36

Yeah, that's definite ancestry and history. On that skillet now I think it's all in it.

Speaker 3: 24:42

But you could fry, you can bake, you can do whatever you want with that cast iron that you can do on a grill, oh, yeah, open flame, yeah, open flame.

Speaker 2: 24:53

Yes but you hear what he's talking about. He's creating memories. Mm-hmm and food is that central thing that we always talk about it. Food brings people together. You can have differences of opinion, but you sit down and you break bread in front of somebody and the passion that he has. You are no longer a closet chef, you are chef. I'm out of closet. Yeah, you're completely out of the closet.

Speaker 3: 25:13

You heard. You heard it here, folks.

Speaker 2: 25:15

When you have, when you have somebody come up on and say, I, I've been doing this. I watched my mother and you. You hear every story and we know we all have great stories but every great chef that's worth their weight. They have that passion and you can't teach that passion. No, you and a lot of people don't realize that. And the respect I had for you when you and I had respect because we, you and I Worked together prior, a couple years ago. But the respect I had for you when you walked into the kitchen yesterday and sat down on the couch and told me the story about the Buttermilk and I looked in I'm like this some bitch is is a damn chef, you are a chef. That story in itself is is what it makes great chefs. So congrats.

Speaker 3: 26:38

Well, I'll tell you what it's. It's, that's just part of me. I don't get home until tomorrow night. My wife had a medical procedure the other day. I'll get home Friday night before I go to bed. Sweetie, what do you want for breakfast tomorrow? Pancakes, cheese grits, turkey sausage? Let me know, yes, please, because myself I'll have the cheese grits with her, but I'll have. But I got moose sausage, oh, from a moose-eye harvest set. Oh, I love my vlogging. Stop, it Stop it Swear to God, where'd you get the moose Utah.

Speaker 2: 27:20

With my black powder.

Speaker 3: 27:23

I got about 300 pounds of moose in three or four freezers at home.

Speaker 1: 27:27

Oh, so I don't know why didn't we have that last night? Seriously, my goodness, that would have been fantastic. Stop it, all right. All right, all right, you know what? Stop, because I'm gonna get off track here. You're bringing it, you're pulling me into a different place, beau, and I don't like it. Huh, suck it in the air. Suck it in the air.

Speaker 1: 27:44

Suck it in the air. So, but this is actually a great segue, because the reality is you transformed your love for cooking into a business, right, like you're feeding people, and you were. You are Like this is something you do. How is that fulfilling to you?

Speaker 3: 28:06

Wow, it's always. You know how they say once you pull yourself up from the pits, reach back and help somebody else climb that same ladder, and not saying that's what I'm doing. But I'm helping people with the knowledge that I've acquired over the years about my food and the things that I've done. One of my first businesses and in the food business during Desert Storm my company was one of the companies to help feed the troops in the Middle East and I went over there and spent three Super Bowls with it for three years straight and stayed a week and because the Super Bowl air in Kuwait at 2.30 in the morning five when it was five something here it's 2.30 in the morning there Watch the game with the troops when the game's over. That was my week. That was after about seven days there left there, went to the airport, come home, but my one of my biggest thrills was help feeding the troops during trying times.

Speaker 1: 29:24

And that's admirable.

Speaker 3: 29:25

Yes.

Speaker 1: 29:26

Is there something that you're doing today as well, or is there something that we can actually put together? I'd love to use the platform to do things in that nature.

Speaker 3: 29:35

Well, that company I'm no longer with. I part ways with it and I started my own company, jackson and Partners, and we are doing very, very well not as big as the old company used to be. We have a few products here. We have a lineup of beef burgers, plant-based shreds and so forth and so on. But as far as everything going right now, everything is good and it goes back to, like I said earlier, giving back. I give back, and that's one of my little secrets too, because I like to do it to where nobody knows about it.

Speaker 1: 30:17

Because, and I didn't see- any of it.

Speaker 3: 30:19

I looked you up.

Speaker 1: 30:20

I mean, I know a lot about you because I grew up watching you, but you gotta remind yourself and you wanna have some data and all that right, and it was hard for me to find. The stuff that you're talking about is nowhere. That's done on purpose, yeah.

Speaker 3: 30:36

Because I'm not doing it for the public. I'm not doing it for the notoriety. The world knows enough about Bo Jackson the athlete and so forth and so on the world. If they find out about it somewhere down the road, that's fine. But I'm not walking around with a cell phone filming myself giving something to a needy person or this or that. My mom taught us how you treat people like you wanna be treated. The world will keep rotating and the day that you think that you're better than the person standing beside you, it's gonna be the day that your downfall is gonna start. That house or car you're gonna start tumbling for you and so forth and so on. So I'm all over the country doing things for people that I don't know.

Speaker 3: 31:26

Something I saw in the news that just struck a chord in me and I go middle of COVID, get on a plane, go see a kid. Stuff in Texas went on a plane, went to sell, saw the people there. But it's just weekly things that I do and I always tell people because everybody wants to know. Can we post this on our social media page? Do you want the media there? No, now, once I'm done and I'm gone, you can do whatever you want, you can tell whoever you want, so forth and so on. And 99% of the people respect my privacy because they know I'm not doing it for that, because if I were, then they'd have every news, every news station in the county and then the state there. And I don't do it for that because Well, you need to keep your circle.

Speaker 1: 32:26

has to be Small, small, small, right, and obviously it's. You're here, we're talking, we're with you, right? Anybody who's in a position of notoriety that's out there. It's you have to. People have to understand how many times in a day you're walking somewhere in the airport, a restaurant, in a mall, whatever. Wherever you're going how often you're gonna get inundated by folks and you have to give yourself to that.

Speaker 1: 32:59

Obviously there are personalities that don't, but by and large, you give a lot, and then you get the one person that comes up and you had the bad day.

Speaker 3: 33:11

You've already done all your they really don't know that, correct. They think, well, he's at the gas pump. I'm gonna go ask him. Hey, can I take a selfie with you? Right, and not knowing that I've been through that, or just left a sports memorabilia show Right, and having to deal with hundreds and hundreds of people, and then I'm on my way home to probably cook and I'm late and I'm trying to get gas putting the car, somebody wants to take a selfie and then when I turn them down, I'm the butthole. I'm the butthole.

Speaker 3: 33:46

So they go online and post so until at the service station asking for a picture. He'd know, you don't know what.

Speaker 1: 33:53

I'm gonna do.

Speaker 3: 33:55

Yeah, it's an unfair.

Speaker 1: 33:56

It's an unfair happening.

Speaker 3: 33:58

Yes it's unfair, but it comes with the territory. It comes with the territory and I say this in all honesty. I don't wish my popularity or fame on anyone, because in my world I feel like I'm a prisoner in my own world, my fan base like, let's say, when this show is over, hey, let's go out, run down the street to the sports bar and hang out. I can't do that, I wish I could. But as soon as somebody and not that I'm bragging, but as soon as I'm recognized, then I'm back to being the celebrity football player, the basketball player, when I just want to be normal, like you guys.

Speaker 1: 34:43

And the energy that it takes to be that, to explain. People don't understand that.

Speaker 2: 34:50

It's the energy that you have to have for yourself to be on the Bo Jackson and then you just want to be. I just want to chill and want to relax.

Speaker 1: 34:58

Yeah, I mean, you know, and we just again we kind of got off track a little bit, but I feel like those are things that aren't talked about enough, especially in today's environment with social media, where it's instant, everything is, it's here, it's out. It's just not a fair thing. I'm actually glad we hit on that.

Speaker 3: 35:20

Yes, yes it's, but, like I said, that's just a day in my life.

Speaker 2: 35:26

But at the end of the day, you're still human and people need to realize that Absolutely no matter who you are and the name you carry, you still have your. Like you said, you don't know what I'm going through. In that day I could have a really poop day and I just found some news that I didn't want to know and I got to deal with that. So people don't have to realize that You're not who you are, you're. You're human at the end of the day.

Speaker 1: 35:46

So that's why I'm gonna say that, yeah, you know right, he human now, you know, not human, you know, 30 years ago, on a field, you know what I mean.

Speaker 2: 35:58

He was a beast.

Speaker 1: 35:59

Just saying. I'm just saying, all right, I promised myself I wasn't gonna geek out or any of that, and I'm not right and you're not gonna make me, so don't. So stop it. Yesterday you did.

Speaker 2: 36:09

No, but you walked out and he was like oh my, I didn't. I didn't Continue.

Speaker 1: 36:15

I didn't, and because you know why I went, and with a strong face. That's why I'm just saying he has a crappy poker face.

Speaker 2: 36:22

It's horrible. In it he trips on third base and going to home.

Speaker 1: 36:26

Damn it All right. So all right, let's let's all right, let's let's shift gears a little bit. You recently came out with a new product. All right, yes, I did, and it's a bow 3.0. I love it. Can you talk a little bit about it?

Speaker 3: 36:42

Bow 3.0. It originated in the middle of COVID and it's a powder drink. It's a powder sports drink, the hydration drink, and one thing about it is that I don't associate my name or my brand with anything that I don't believe in, and that's just it. I've, I've, but I've turned down for everything I got my name on. I bet I've turned down 50 other things just because it's not for me, from watches to underwear, the food products to vitamins, you name it. But in the middle, in the middle of COVID, but my business partners and I decided, hey, let's look at this food drink thing because we were, I'm not going to say tired, but exhausted with all the other things that are out on the market that claims that they have this in and that in and this in it, and so for the children. So we said let's see what we can do. So we partnered with the wonderful company out of Beloit, wisconsin, called Kerry. Kerry is an ingredient company that it's just a building for the scientists. I just call them a building for the geeks because we got there in the middle of COVID, sat down, and we came up with this, with this formula for both 3.0. And the reason we call it both 3.0, because I did the football thing, I did the baseball thing. Let's try to see if we could do a third thing and come up with both 3.0.

Speaker 3: 38:23

And we came up with these powder drinks that are just outstanding. And the thing about it is that if I don't like it, my name don't go on it, period. I don't care how much money you got, how much you try to influence me, it just doesn't work. And we sat and went around the table when the country was shut down and I could drive there. It's only an hour from my house, so we're in a 800,000 square foot building and there's only four people in the entire building and we're downstairs and I'm fussing with the food scientists and those guys. Nope, nope, it's not gonna happen. And what we did? We came up with a product that have and I don't know if you've heard of these names, but called an ingredient called caprose, and caprose is for your cardiovascular system. It helps with the cardiovascular system. We came up with another ingredient called IU Flex. Iu Flex is good for joint mobility. That's what you need. Yes, you need to joint mobility back.

Speaker 1: 39:29

He's not lying.

Speaker 3: 39:29

Because I heard your joints cracking yesterday and last night I added weight.

Speaker 3: 39:35

We have vitamin C and zinc for the immunity.

Speaker 3: 39:47

These things are combined with plant-based products caffeine-free, low sodium, no sugar, and we come up with this product that it's easily dissolved in water and it stays with you. Even though I'm not playing baseball and football right now, I'm still busy. I'm traveling all over the country and when I'm not traveling, I'm either hunting, fishing or cycling or chasing my grandson around, and that takes up a lot of energy which, as far as being hydrated, I could go when I was younger and not have a hydration drink in a month. But now, with all the nutrition, with all the nutritional value within my drink that I know is healthy, I drink one or two of these per day and they're great. But the thing about it is that I got friends asking me for my product and I run out. So and I'm looking at it I can look at it as a bad thing that people are asking me for my product and I don't got anything on it, or a good thing that they like it to the point to where go out and order it.

Speaker 1: 41:06

It's right there online? Yeah, I just want to be clear. Those were my samples that I brought from home, All right, so you're not leaving with those. So what do you mean?

Speaker 3: 41:12

They sent you all of these.

Speaker 1: 41:14

Oh, yes, they did.

Speaker 3: 41:15

Those could be on the store shelves.

Speaker 1: 41:16

Do you know what I'm saying?

Speaker 2: 41:17

Right. See, he thinks like a chef Right there.

Speaker 3: 41:20

That's my ROI. Yes, I got you man. I got to talk to the people in the warehouse. You know what I mean.

Speaker 1: 41:28

Yeah.

Speaker 3: 41:29

See, I got somebody in trouble.

Speaker 1: 41:31

Does everybody see what I got to go through? This is my life, all right. Lastly, in terms of the interview segment, what can you offer as tips, as a tip or advice for aspiring athletes, and that's regarding like nutrition, and in what direction they should be going to fuel their body?

Speaker 3: 41:57

I'll tell you like this. It's simple Look at your body like you're looking at all these expensive sports cars that you're trying to buy and got dreams of buying. Would you put warden again? Hell, no, you got to put in your body the same thing you put in your car that's going to make it perform to the highest of its ability, and you got to do the same thing with your body. I'm not telling you to go out and use my product, but in order for you to be competitive on the field, you got to have something that's going to allow you to do that. And I know from just history, if I had had this when I played hell, who knows what I could have done when I go to the bench and drink water and get oxygen. That's all we had, right?

Speaker 1: 43:00

So you're saying I should stay away from pork bellies, right, Like that's it.

Speaker 2: 43:04

He said athletes. That's what you asked. You didn't say 50 year old men Listen. Okay, you should have asked the question what should I do to get it out?

Speaker 1: 43:16

of here, forget everybody out there. Oh, it's you and me here.

Speaker 3: 43:19

It's you and me here. All right, what should you do? First of all, you should share that pork belly with me. Right, right, all right. Then we can have a boat 3.0.

Speaker 1: 43:32

Okay, wash it down with a boat 3.0. There you go. So okay, here's what I'm thinking. I'm thinking you get in the woods, right. You get all gussied up in your gear. You get in the woods, right. Lunchtime comes at some point. You eat your pork belly, you know nice Sammy, good Sammy. Then comes the rehydration with the boat 3.0. Right, I tell you what.

Speaker 3: 43:56

I've done it sitting in the deer sand. I've done it pheasant hunting, reaching my packet in my bottle of water and I've already mixed it in before I left the lodge, because I'm walking four or five miles carrying my shotgun chasing birds. I did it just last week.

Speaker 1: 44:16

Yeah.

Speaker 3: 44:18

So this isn't just for athletes, this is for anybody that lives an active life.

Speaker 2: 44:25

Oh, you mean like somebody who's in a really hot kitchen that's 120 degrees and standing up for hours. Yeah, that would be a great thing for chefs to do for their teams, right? This would be a great thing, 100% chef, especially because they're not going to be throwing five pounds of sugar in it.

Speaker 1: 44:45

Well, so, because it doesn't need it, this is actually really good flavor. This is no sugar. Well, you know, I wanted to bring that up, so everyone out there listening. It's got flavor, but it's not like you're. So the sports drinks I hate them because, it's. It's drinking sugar water Can't stand it. This is 0% of that.

Speaker 3: 45:07

Zero sugar, it's caffeine free, gluten free, plant based and it's got all the nutrients that you need vitamin C, zinc, iu, flex cap, rose, all of it. If you don't know what those things are, because I didn't know what they were until I went up to carry and we sat down and talked about this, but, like I said, carry great for my company, because without them there wouldn't be a bow 3.0.

Speaker 2: 45:38

I'm telling you the flavor profile now. Not black, the blackberry, blueberry, yes.

Speaker 3: 45:43

Kids would love this and for the listeners out there, if they want to try it, please go to wwwbow3pocom. Find it. Try it and let me know what you think.

Speaker 1: 45:55

We're going to put that in the description as well.

Speaker 2: 45:58

I'm actually going to make sure my niece gets this. She played softball and then we're doing like a three and a half hour thing of a competition I did the other day and it's like three hours, so this would be perfect for them.

Speaker 1: 46:12

I think so. And you know what was perfect this episode I'm just saying, as it turns out, he's funny as well.

Speaker 2: 46:19

Third base yeah.

Speaker 1: 46:21

Oh man, oh God Okay.

Speaker 3: 46:24

I don't know too many white guys that can hit it inside the barc home and he almost hit one of those. Oh man, all right, I love it Bo Jackson.

Speaker 1: 46:34

you're awesome man, my goodness you know, and I thought I was going to like Don Manly, but now it's Bo Jackson. Gentlemen Evan in the background doing the filming. You're also a bad ass. We are out. He just told me what was a boy like the Friday night on ThereALIPS? No, but I gonna get him over with with the embarrassing next week for my Graph Underwater l�fct. This isn't that type of boy today, but he is a awesome guy. But he closed down like noob. No, heh, probably just a blank. Actually… If somebody wants to send a schedule, I'm not fine with that. I can't.