Episode 726: Why Retreats Are Game-Changing for Food Bloggers – Deep Connection, Unexpected Growth, Real Results With Ryan Sparzak & Becca Mills

EBT726 – Ryan Sparzak & Becca Mills

[00:00:00]  Megan Porta 

What happens when you bring together a top notch chef flavor, forward thinking and a cozy group of creators for a weekend of learning, laughing and incredible food? The answer is pure magic. Today we’re giving you a front row seat. I am joined by Chef Ryan and food blogger Becca to lift the veil on what really goes down at an Eat Blog Talk retreat.

[00:00:27]   

From favorite meals and biggest breakthroughs to the retreat vibe you cannot recreate online. We cover it all. And if you watch this one on YouTube, you’re going to get a bonus. Two adorable dogs, both named Basil, strangely. Plus a cameo from my son Elijah, also adorable, who happens to be one of Ryan and Becca’s biggest fans. If you have been thinking about joining us this fall for our fall retreat in October, this this episode will seal the deal. Let’s dig in. 

[00:00:58]

Hi food bloggers, I’m Megan Porta and this is Eat Blog Talk. Your space for support, inspiration and strategies to grow your blog and your freedom. Whether that’s personal, professional or financial. You are not alone on this journey.

[00:01:14] Sponsor   

Hello food bloggers, it is Megan here. I wanted to take a moment to talk about the 2026 mastermind groups. If you are craving real momentum in your blogging business, listen up. Applications are officially open for the 2026 Eat Blog Talk mastermind groups. And if you have been waiting for that big shift in your growth, this is it. These are high level, high touch groups designed specifically for food creators who are ready to step into next level strategy, confidence and connection. Here’s a snippet of what you will get. Multiple monthly zoom calls that hold you account and keep you aligned. A three night all inclusive in person retreat that past members have called game changing. A one on one planning call with me to kick off your year on the right foot. Private slack support and a supportive crew that just gets it. Whether you are a seasoned blogger or you’re finally ready to stop treating your blog like a hobby, this experience will transform the way you work and the way you feel in your business. And let’s be real blogging. It can feel lonely, but you don’t have to do it alone. Go to eatblogtalk.com/mastermind to apply today. Spots are very limited and they go quickly, so do not wait on this. Let’s make 2026 your most expansive year yet. Eatblogtalk.com/mastermind.

[00:02:48]   Megan Porta

All right, well welcome to your first ever podcast, Ryan. And Becca, you’re a return star.

[00:02:52]  Becca 

I was gonna say I’ve only ever done one with Megan, so.

[00:02:55]  Megan Porta 

All right, well we’re going to talk about the amazing Eat Blog Talk retreats, which are so fun, so delicious, and so informative. But first we need intros from you guys. So, Ryan, can you tell everyone who you are and how you’re connected with the Eat Blog Talk retreats?

[00:03:10]  Ryan 

Yeah. So, Brian Sparzak. I am the head chef, founder of Cookery Amendola. It’s kind of weird to even call myself a chef because this was just a little hobby that kind of became something. But I know Megan’s husband, Dan. He and I were used to work together in a different company. If Megan would have allowed it, perhaps. Dan and I cohabitated a little bit, you know, lived together, but it never really worked out that way. But Dan and I have become good friends. And then through that, I got invited on the first retreat and that was such a good experience that came back for the last couple. So that’s my connection is good old Dan.

[00:03:47]  Megan Porta 

And you are definitely a chef. Oh, my gosh. The food that you make at the retreats is like, mind blowingly out of this world. Delicious out of this world.

[00:03:57]  Becca 

Like, if you’re not a chef, then I don’t know who it is.

[00:04:00]  Ryan 

I know, it’s just. It’s a weird thing in my. My own brain. Right?

[00:04:03]  Becca 

Yeah.

[00:04:03]  Ryan 

Where it’s like just right now.

[00:04:06]  Megan Porta 

Yeah. You need to get over that because you are a chef. You are a chef.

[00:04:11]  Ryan 

Just take it.

[00:04:12]  Megan Porta 

Own it.

[00:04:13]  Becca 

Yes, Just own it.

[00:04:14]  Ryan 

For sure.

[00:04:15]  Megan Porta 

So, Becca, who are you and how are you associated?

[00:04:18]  Becca 

I’m Becca. I run the blog fork in the kitchen. And I guess I got connected to the Eat Blog Talk retreats through you. Megan, I guess. Well, we met at Tastemaker a long, long, long time ago because we both live in Minnesota. I remember somebody was like, oh, my gosh, you have to be Megan.

[00:04:36]   

She’s in Minnesota too. And you were fabulous. So when you told me about your first Eat Blog Talk retreat, I was like, yeah, I’m going. You said Ryan was going to be there, the chef. And I was like, this is so I’m intrigued. I’m going. And after that first retreat, I did not ever want to miss another one.

[00:04:54]  Megan Porta 

You’ve been a staple. And so you add such value and fun to the retreats, Becca, every time.

[00:05:01]  Becca 

Oh, thanks.

[00:05:02]  Megan Porta 

And if you are listening on the podcast, definitely tune into YouTube because you guys are going to get to see that Becca and Ryan have the same named puppy and they’re so cute. So you’re going to get to get a little preview of them in a little bit. Okay, So I was curious about this, what you guys thought of that first ever retreat experience.

[00:05:24]   

So you know the one I’m talking about, the one at the big house, right in Plymouth. Yes. I would love to hear your perspective about just what you thought of it and what made you want to keep coming back for more retreats. Ryan, we’ll start with you.

[00:05:40]  Ryan 

Yeah. What did I think about it? Well, I came back for the last three or four retreats, so it was obviously a really good experience. The first time I was, like, horrified because here I am trying to cook for and chef for these people who spend their lives dedicated to making good things and then making them look good.

[00:06:01]   

So the bar was really high in Mama and I’s mind, and we ended up just having a really good time because the crowd was like. The only problem I had was that the crowd wanted to help too much, which should have been expected because everyone wants to be in the kitchen. Right? Like, that’s always the thing.

[00:06:18]   

But the conversations that happened when we were cooking and the questions about food and the, the curiosity in it and like, everyone relished it more than any dinner I’ve done. Right. So, you know, when you, when you, when you can delight people whose entire existence is based on this, it just made me, me and mom feel so, like, special.

[00:06:38]   

And that’s sort of like propelled me into more work. So it was, it was a very positive experience. And we’re going to get to some other funny questions that relate to this. But anyways, that was the main thing.

[00:06:47]  Megan Porta 

And yeah, I think it’s saying a lot about you as a chef and person, because we are all foodies and we were so. I remember that first time just being blown away by everything you were doing. We were all standing at the edge of the kitchen in awe of your magic. We’re like, who is this guy? Everyone’s like, who, Where? Where did you find this guy? Who is this? You’re. It’s just like an art for you. You just do your thing and you’re so. Yeah, you’re amazing.

[00:07:14]  Ryan 

It was art.

[00:07:15]  Megan Porta 

Yes, it is. It’s a. Ryan art.

[00:07:19]  Ryan 

Yeah. Was so cool. My. I don’t know. Can I. I don’t know how much I can riff off of a thing, but I. I’m just thinking about, like, I had to make a po. A slightly poached egg or a soft boiled egg for the ramen. The first, like, first night, first dinner, and I literally had six or seven attendees come up with their own strategy.

[00:07:41]   

So everyone was soft boiling egg and whatever tool like people had brought their. Like, what are the tools? The different tools. Like, the. The air fryer. Someone was boiling, Someone was poaching. Like, everyone was like, let me try something different. I was like. So I ended up with, like, a lot of different versions of the same.

[00:07:59]   

Very well.

[00:07:59]  Megan Porta 

Well, I missed that whole thing. I think I was. That was. That was the time I was sick. Right. Didn’t I come? Like, I couldn’t talk, and I. So I was probably taking a nap or something, but that’s really cool.

[00:08:10]  Ryan 

Yep, that was super cool.

[00:08:11]  Megan Porta 

So, Becca, what did you think of that first retreat experience and what made you want to come back for more?

[00:08:17]  Becca 

Well, obviously, it hooked me. I would say I didn’t know what to expect at first, but it was just such an incredible experience overall. Obviously, Ryan’s food just had me sold, but, like, as far as the retreat part, I think it can get so lonely being a food blogger and you don’t. You know, for me, I just bury my head in the sand.

[00:08:37]   

But that first retreat really opened my eyes to, like, the connections that I could make. And I remember just getting little tidbits here and there about things that I either hadn’t thought about or I was getting encouraged to do, you know, like, ideas I had. And then I could collaborate with somebody and expand it more and really be like, okay, I can do that.

[00:08:58]   

Like, I think I’m gonna go for it. So I’d say between the connections and meeting people and really just getting my own head out of the sand and connecting with people in person would bring me back. And then, yeah, Ryan’s food and especially that first time. I don’t know. That first retreat was so much fun. They all have been. But that really, like, sealed the deal for me. So it’s just like, the whole.

[00:09:24]  Megan Porta 

The whole package. It really is hard to describe unless you’ve experienced it too. Like, you can hear someone. It’s magic, and it’s fun and valuable and all of that, but when you experience it, you’re like, whoa, that was way better than I ever could have imagined. Just all of it together with the food and the fun.

[00:09:42]   

I mean, we have to mention the fun, too, because that first retreat. Do you remember the. What’s the line called? The dancing line? The conga line.

[00:09:51]  Becca 

Oh, the conga line. Yes. Yes, we were.

[00:09:55]  Megan Porta 

That was so much fun. And then I think Ryan pulled out the limoncello. Lavender or limoncello?

[00:10:01]  Becca 

Lavender.

[00:10:02]  Megan Porta 

Their limoncello.

[00:10:04]  Ryan 

We had lavender limoncello. Which is it? It makes its appearance every year in some capacity. In other Meals. So, yeah, that was. That was incredible. I. I think I got one of the feedback I got from that first one. My favorite feedback of any dinner I’ve ever done was that I over served on the alcohol. So honestly, that is. That is probably. That to me was like the best meal.

[00:10:26]  Megan Porta 

That’s funny. And. And since then, I’ve noticed you’ve been a little bit more careful, like, because not every retreat brings that level of energy. I would say it just depends on the people. But now you’re always like, you ask people, like, I’m not gonna just assume you want your glass full.

[00:10:44]  Ryan 

Yes.

[00:10:45]  Megan Porta 

Okay. This is one of my favorite questions, Ryan, if you had to describe the retreat, and by the retreat, I mean like collectively, all of them in three, the retreat vibe in three words, what would they be?

[00:10:57]  Ryan 

Yeah, I think collaborative, big time. And I can unpack that later. It’s two words. So I don’t know how to do it. I kind of consider it one word, but I’m just going to say them together. But it’s going to be three words. So serious. Fun. That’s the. I’d say collaborative and serious.

[00:11:14]   

Serious and fun. Or you can combine them because there’s other adjectives I could use to describe it, but that kind of captures like the get down to it and the gritty hard work that you all do and. But also, like, it seems like everyone’s engaged and having a really good time.

[00:11:30]  Megan Porta 

Yeah, I love that. Becca, how about you?

[00:11:32]  Becca 

Mine would be inspiring and supportive and fun as well.

[00:11:39]  Megan Porta 

Those are great.

[00:11:40]  Becca 

It’s just what comes to mind. Like it’s. Yeah, it’s just a really great vibe.

[00:11:44]  Megan Porta 

Love it. Okay, so, Becca, this question is for you. What would you say to someone who has never experienced a retreat before and is just like, I don’t know what I’m going to get from attending? What would you tell them?

[00:11:55]  Becca 

Well, I would tell them that I know what they feel like because I’ve been there, but that attending a retreat is really like kind of like what you said before. You can’t describe it. Like, there’s nothing like the collaboration that can happen when you meet up in person. And I think the retreat is great because it gives you so much time, you know, like, there’s a lot of masterminding and there’s a lot of intense conversations and focus. But then also you have downtime where you can, you know, let the information marinate and you sit with it and then you’re like, oh, wait, I want to circle back to this person and ask them about you know, X, Y, and Z. That now I’ve had time to sit with, I can go back to.

[00:12:35]   

And that person is there and they want to connect with you and talk with you. And I think just because it’s so many different people coming together and you likely don’t know any of them. Like, there’s all different types of experiences and knowledge that I. I just. Yeah, you can’t get anywhere else.

[00:12:54]  Megan Porta 

And you had, like, you said you have days together, so it’s like something that comes up on day one you can sleep on, and then on day three, you’re like, wait a second, can you show me? And then you can dig into things right then and there instead of trying to communicate online. Yeah. That value is so huge for me.

[00:13:13]  Becca 

It’s really helpful because I. I’m definitely a person where I absorb information and then I sit and I process and I think about. And then I’m like, oh, wait.

[00:13:21]  Megan Porta 

Yeah.

[00:13:22]  Becca 

And it’s so nice when, you know, you can just walk downstairs and have coffee and talk about.

[00:13:28]  Megan Porta 

Or. Limoncello. Limoncello. Yes. I love it. Ryan, you have cooked at how many retreats now?

[00:13:37]  Ryan 

Four, I want to say. It’s four. Yeah.

[00:13:40]  Megan Porta 

So how do you approach creating the menu for the group? Is it customized every time? Tell us about it.

[00:13:47]  Ryan 

Yeah, so the thing that I do that I think creates the experience that we end up having by the last night is the. Is the food and taste and scent survey. So every meal that. I mean, this is the way I prefer to do dinners, especially of this nature. But it’s really fun to learn everyone’s palate and what they like mama’s, you know, what they grew up eating as a kid, their favorite secret snack, their best dish, their favorite dish, their favorite cocktail, the favorite, like, getting an idea and then building that, like, almost like this, like, profile for the whole group, where it’s also individual, but it’s also group.

[00:14:25]   

And then that, to me, is the funnest thing, because as a. As someone who creates, I have to create or come up with new concepts or elevate things that are common that I normally wouldn’t mess with. So it’s constantly a creative process, but it’s also this fun way to learn who people are through where they’re from, through what they eat.

[00:14:44]   

And then building that menu is just, like, so cool because it also ends up becoming a way for people who are attending to share ideas and share things about themselves and not like this forced, like. Let me ask you a question. So it’s really neat how that kind of adds to the overall experience, and it’s just more fun for me because here we are just creating and having the things that everybody likes.

[00:15:11]  Megan Porta 

You are so good about that, just taking individual responses and creating a collective experience. But also, you’re so good at really tuning into individuals at the retreat. You know names, you know histories, where people are from. I’m always blown away by that. I’m like, wait a second, he just got here. How do you know what her hometown is?

[00:15:37]   

Or whatever. You are so good. And then you get people’s Instagram handles and you follow up. Like, I know you’ve connected with Becca, and you keep up with her and what she’s making and so many other people, you just blow us all away.

[00:15:51]  Ryan 

Yeah, that’s. That’s the funnest part. And it’s. I’ve been in some really neat restaurants where I’ve had experiences like that. And when people really take an interest like that, I don’t know. And it’s just fun for me. Right. Like, mom and I just. We want it to feel like. Not to sound like Olive Garden.We want it to be like, here you are in our house, even though it’s not our house, and the kitchens are all weird.

[00:16:12]  Megan Porta 

Yeah. Yeah. Sometimes we have.

[00:16:14]  Becca 

But you do make it feel that way.

[00:16:16]  Ryan 

Yeah. Yeah.

[00:16:17]  Megan Porta 

So you mentioned your mom, so I don’t think we’ve brought that up. So you bring your mom along sometimes, so talk about that.

[00:16:24]  Ryan 

Yeah. So when this whole thing sort of kicked off, I mean, my mom is my mom, and then, like, great grandma Nana Amendola, which the company is named after, her grand. Her grandma really raised me when I was really young because my mom was working, and so I remember her cooking. I remember taking me out to grocery stores, all those different things.

[00:16:44]   

But then my mom and my family have always been about having people around the table and how that can help bring connections. My parents were. My dad was a pastor, so we had people in our house eating all the time. So it was just a very important part of, like, my life. And even though I wasn’t, like, learning directly from my mom, we were always. I was always around it, you know? So it’s partly because I got. I started getting asked to do dinners, and I freaked out, and I was like, who. Who can help me? And mom was like, I got you. Aww.

[00:17:13]  Megan Porta 

She’s the best.

[00:17:15]  Ryan 

She kind of stepped in, and we. We feel like we work, like, seven people work in the kitchen just because of how we sort of know each other. And now it’s become a place of connection for us. And my mom is the queen of like, this mosting thing where she like really moans and complains about all the challenges and getting out there.

[00:17:33]   

But when she’s on site, it’s like this really special thing for her that she brags to all of her friends about afterwards. And it’s our. It’s our couple times a year to connect. But she’s just so damn good. And I’m glad that she’s finally getting out there and getting like her. Her own, you know, flowers.

[00:17:50]  Megan Porta 

You guys make magic together. Do you agree, Becca? They’re. And she’s like the nicest, sweetest. I feel like she’s my mom at this point. She just. I’m like, oh my gosh, can I just adopt you, please? She is the best ever.

[00:18:07]  Becca 

The sweetest. Yeah.

[00:18:08]  Ryan 

Yep, she does that. It’s really cool.

[00:18:10]  Megan Porta 

It’s amazing. Becca, we’ve talked a little bit about connection, but I was going to ask you, what is it like to kind of meet people for the first time? Or maybe you’ve met some people before, but a lot of the people you haven’t. And then going through the course of three days and like, what is it like at the end?

[00:18:28]   

Can you talk about that?

[00:18:30]  Becca 

Yeah. I mean, obviously, you know, there are nerves going in. You don’t know who you’re going to meet or what, what to expect. But by the end of the retreats, it’s just after having, you know, however many days together, it’s just you build such a connection. And I have. I mean, I have friends from every retreat I’ve gone to just from the relationships that have been built.

[00:18:54]   

So it’s really great. And people that I probably would have not met were it not for the retreat. So it’s great to have just a network of people that now I can still turn to if I have a question, you know, like, oh, so and so I know is great with, you know, ebooks or so and so’s great with memberships.

[00:19:15]   

Like, once I try to do that, like, I can reconnect with them. So it’s really beautiful.

[00:19:21]  Megan Porta 

And like you said earlier, different skill levels and experience levels from everyone. So you can kind of tap into like, oh, yeah, she was really good at this. And it just provides you a lovely little collection of. Of people that are.

[00:19:37]  Becca 

Yeah. And it really makes. I mean it, you know, I kind of mentioned, you know, we all work alone, but it makes it feel like there’s more of a community too. And then, you know, attending, you know, flavor Media and stuff. It’s like, okay, I have these great connections already from retreats and yeah, it just really helps build the community.

[00:19:56]  Megan Porta 

Ryan, what is your absolute favorite part about being around amazing creative entrepreneurs like us?

[00:20:07]  Ryan 

I learned a lot of different ways to cook a soft boiled egg.

[00:20:10]  Megan Porta 

There you go.

[00:20:13]  Ryan 

No, I think I’m constantly listening in on what you guys are talking about. Right. So my wife is in the startup space. She runs Flowerlet, a floral company. I was in this, starting building a startup for a little while. It didn’t work out. I’m running a non profit where a lot of it is very much in this, like learning about marketing, social media, blogging, all those different things to help draw attention to it.

[00:20:37]   

And so I would be lying if I wasn’t like taking metal notes as I’m cooking, which is like the coolest thing because I’m cooking and I’m hearing you all collaborate. I didn’t know how it would go down when I was there, but I thought there would be a lot more like leisurely laughing and hanging out and there was a lot more work involved.

[00:20:59]   

And I think that that shouldn’t scare anyone because I feel like it was very productive. And I’ve picked up lots of little things to help me with what I’m doing on all sides of the businesses that I’m involved in. So yeah, that to me is really the coolest part. And I just watch people, the exchange of ideas and the experts that you bring in just really help some people.

[00:21:26]  Megan Porta 

I knew it. I knew you were listening that whole time. Every once in a while I could hear you laugh from the kitchen. I was like, here, he’s listening to us.

[00:21:35]  Ryan 

Yeah.

[00:21:36]  Becca 

Oh.

[00:21:37]  Megan Porta 

Sometimes the conversations turn maybe a little more personal and yeah, like, oh, gosh, I hope that didn’t offend Ryan and his mom over there.

[00:21:47]  Ryan 

We, we hear a lot. We hear a lot. It’s like the, I mean, there’s some times where it’s like tears in the, in the, at the table. You know, there’s. And that’s not just your retreats, other masterminds and things I’ve done. And it’s like that makes us. That’s special to us. Right. Because part of that is our contribution, but also we know we’re part of something that’s actually being meaningful and helping people.So yeah, I’ll continue to steal ideas.

[00:22:13]  Megan Porta 

Is there anything you remember that stands out that you’ve picked up either something inspiring or something funny or moving or touching or anything like that?

[00:22:22]  Ryan 

Yes, I actually wrote this down. I remember what I wrote. But the thing that I’ve heard consistently, and it’s funny that I use that word throughout the. My, like, social listening or whatever you want to call it is the. Is that the message of consistency is, like, in every conversation. And, like, literally, it’s such a.

[00:22:41]   

I think it might be worn out, but it’s like. Doesn’t matter how much you do, but as long as you’re consistently doing it, that is really the key part. And it’s that. It’s like. It’s almost like that message just has to keep being reiterated every year in every conversation so that people, like, perhaps it helps.

[00:22:59]   

Like, and it’s helpful for me, too, and what I’m doing. So it’s like, I don’t feel like I have to do all this at once, you know, but just stick. Stick with it and be consistent. That’s been the. Probably one of the main things that’s stuck out.

[00:23:09]  Megan Porta 

I love that that is what has stood out to you because that is the. I feel like it’s the subtitle of our job. Right, Becca? Like, consistency is everything. So the fact that that’s what you pulled out is kind of amazing. I’m like, yeah, I was thinking the.

[00:23:26]  Becca 

Same thing as he was saying it.

[00:23:27]  Megan Porta 

Wow.

[00:23:28]  Ryan 

No, that’s. It’s legit. Like, beyond all the other things about, you know, strategy and tactics and words and pictures and position, like, all that, that is one thing that has been consistent for sure.

[00:23:40]  Megan Porta 

That shows that you’re listening, because that’s something that we talk about all the time.

[00:23:45]  Ryan 

I hope I don’t have to pay to come to the conference now, but. Yeah.

[00:23:50]  Megan Porta 

Yes.

[00:23:50]  Becca 

I think you earn your 2.

[00:23:53]  Megan Porta 

You and your mom definitely do. Becca, are there any standout business breakthroughs that come to mind or. And. Or fun moments? I know we’ve had a lot, but.

[00:24:03]  Becca 

You know, I could talk about fun moments forever. Well, to kind of piggyback off of Ryan, I mean, going to the retreats, I. I’ve gotten, like I said, nuggets at everything and just inspiration and the momentum to go forward. But it is. It’s almost like that attending the retreats, like, the reminder to be consistent, like, okay, I’m checking myself.

[00:24:26]   

I’m doing the right things. Like, I just need to keep showing up, and it’s just reinvigorating, like, kind of relights that fire under me of, like, okay, yeah. And. And now I have all these new ideas, too, and so I feel inspired to go do them. As far as fun, I mean, we mentioned the conga line that time.

[00:24:48]   

And then Ryan made the late night popcorn and all about popcorn. And that was like, oh, my gosh. What is this? This is the most fun thing I’ve ever been to.

[00:24:57]  Ryan 

Gotta have late night snacks.

[00:25:00]  Megan Porta 

I agree.

[00:25:01]  Becca 

It was so good. But I think other retreats have also been just as fun. Without lavender limoncello, too. But I think the other one, Megan, I’m gonna put you on the spot for a second. Is when you taught us how to do a somersault folding a bowl full of chocolate.

[00:25:20]  Megan Porta 

Yes.

[00:25:22]  Becca 

And then this. Unfortunately, Ryan was not there for this retreat, but we were near a delicious ice cream shop and we walked there every night.

[00:25:36]  Megan Porta 

So good.

[00:25:37]  Becca 

And even if we were so full, it was just like. I mean, that was fun too, right? Like just a wholesome, good connection.

[00:25:44]  Megan Porta 

But the simple moments.

[00:25:46]  Becca 

And however many of us were there, we still talk about that ice cream.

[00:25:49]  Megan Porta 

And didn’t we do it one night in downpour? It was raining, but we didn’t care. We just went anyway because it was downpouring. It was a moment I’ll never forget.

[00:26:01]  Ryan 

I’m not missing again.

[00:26:03]  Megan Porta 

Yeah.

[00:26:04]  Becca 

Good. I mean, obviously that was heartbreaking.

[00:26:06]  Megan Porta 

I think that was. That was also the year when, because Ryan wasn’t there, we had to find something else to do one night. So we went and it was really cool. We rode a boat down the river. But the food that was served there was absolutely terrible. So I sent Ryan a picture of me holding my tray of really crappy food and, like, the saddest face ever.

[00:26:30]  Ryan 

I remember that. Yes.

[00:26:31]  Becca 

Bad cafeteria.

[00:26:32]  Megan Porta 

Not good. It was not good.

[00:26:35]  Ryan 

My poor heart. Poor heart.

[00:26:37]  Becca 

Never again, Ryan. You can’t do that to us ever again.

[00:26:40]  Ryan 

Well, notice that we’ve now served ice cream at the end of the last two on purpose because of that feedback. That’s how we got milk jam this last year. Cause I was like, we gotta get some real good ice cream.

[00:26:51]  Becca 

Right?

[00:26:52]  Megan Porta 

Always. I know. Always listening. Ryan’s always there. So, Ryan, you bring not only delicious food, but you also bring fun and the vibe, too. Why do you think that balance is so important at a retreat like the ones we run?

[00:27:08]  Ryan 

Oh, man. Yeah. So, like, the easiest way to say it is, like, if the vibe is off, the food is not as good. Right? Like, the best dining experiences I’ve had, the food has been really good. Of course, like, that’s important. But the things that happen around the table, the place settings, it’s why we have our own, you know, why we bring in our own glasses and plates and, like, all those aspects of it have to be just right.

[00:27:38]   

I think that’s like for any meal but I think especially for food bloggers. Right, because you all are so honed in on the details, so honed in on the like eating and the experience and how things look. But then to be able to bring that to you and how you feel like a certain way and be engaged in it and the conversation, it just all is part of like what this style of menu experience is like.

[00:28:07]  Megan Porta 

Yeah.

[00:28:09]  Ryan 

It’s a long experience, but that’s all part of it, right? It’s an event in of itself.

[00:28:14]  Megan Porta 

Great answer. That’s perfect way to say that. 

[00:28:17]  Sponsor

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[00:28:44]   

Becca accommodations. I know a lot of people ask this question to start, like, what am I walking into? Am I, are we sleeping with other people? Like, how is this going to play out? So can you talk about what attendees expect can expect in terms of like comfort, space, vibe rooms, all of that?

[00:29:07]  Becca 

I mean, yeah, I would say that I see the work that you put in to find great houses and make the vibe at the house really comfortable. So I think my favorite part of it, especially the last few ones is, you know, staying in a big Victorian house. Usually in St. Paul, it’s the houses I always walk by and I’m like, I wonder what’s like inside.I get to go to a retreat and find out. But yeah, it’s really, I mean I love the houses.

[00:29:36]  Megan Porta 

Yeah, I know those St. Paul houses are really, really fun because they’re so big and spacious. But the kitchens are usually older and smaller so Ryan has to suffer a little bit.

[00:29:51]  Becca 

There’s a trade off there. Yeah, yeah. But I mean like the vibe itself is always really chill. Yeah, I love that. I can just like stay in my pajamas and mastermind all day and nobody would be like, what?

[00:30:04]  Megan Porta 

Yeah, yeah.

[00:30:05]  Ryan 

I love mixing cocktails on the dryer in laundry machine.

[00:30:10]  Megan Porta 

That had to happen last time.

[00:30:13]  Ryan 

The bar was the laundry room. That was amazing.

[00:30:17]  Becca 

But hey, adaptable. You make it work, right?

[00:30:20]  Megan Porta 

I know. I always listen when you and your mom walk in, like what is your first reaction going to be? And you’re sometimes you’re like, oh gosh, here we go. But you always make it work.

[00:30:30]  Becca 

I don’t know how, but it’s just.

[00:30:32]  Ryan 

Those, those, those back servants quarter steps in these old houses are just like straight up. So we get serious.

[00:30:40]  Megan Porta 

Oh, my gosh. And then, Becca, you mentioned pajamas. People ask me this all the time. Do I need to wear business casual? I’m like, oh, my gosh, no, please do not bring business casual clothing. You do. I mean, unless you’re feeling comfortable in that. Unless you want to, that’s great. But if you want to just veg out and wear comfortable clothing, that’s all I do.

[00:31:01]   

I usually show up in my pajamas at the mastermind table. So feel free to do that with us.

[00:31:07]  Becca 

Yeah.

[00:31:07]  Megan Porta 

Yes. All right, let’s see. I have one more question for each of you. Oh, I love this one. Ryan, what is your favorite dish you’ve ever made for the group? And to go along with that, do you have any sneak peeks of anything you’re dreaming up for future retreats, Fall retreat specifically?

[00:31:26]  Ryan 

This is like my least favorite question only because it’s so, so difficult, right? Like, we’ve done so many cool things. I think my favorite thing that I’ve done yet is I go every meal, every time I do something with you all, I do something that’s going to really push me, like, really stretch my, like, chefery.

[00:31:43]   

I guess it is my cooking. And like this year I made that elevated kushina. It’s like everyone on the menu, everyone on their list said they liked fried chicken in some capacity. So I did this very fancy Portuguese Brazilian. Basically, it’s like chicken confit with cream cheese battered and fried. And it looked really super cute.

[00:32:07]  Megan Porta 

It was. It looked so cool.

[00:32:10]  Ryan 

It ended up being like this whole flavor bomb thing. So I wish I could have done a lot more of those. It just required a lot of time. But that’s my favorite thing. But my really, my favorite also is it’s sometimes reoccurring is just like that heirloom tomato. Something very seasonal. St. Paul Market, farmers market just always has something that I’ll get inspired and do something fun with.

[00:32:33]   

Cheeky Harvest, where I get all my greens and sprouts from. They do such. They’re Minnesota based. They do such a good job of like, he and I chat about the menu and he’ll give me some suggestions about what we should pair with each of the meals or what sprouts or what he has on has, like, ready for harvesting.

[00:32:50]   

So that kind of stuff just gets me pumped because I can bring local flavors, seasonal stuff, and. And then just align it with what you guys all said you like. And so that’s like, what I’m looking forward to this year is it’s. The venue is going to be different. September, or I’m sorry, October, middle to later harvest in Minnesota is going.It’s just gonna. There’s gonna be so much like, hopefully we can see a redo of this. The soup that Becca likes, as I call it.

[00:33:17]  Becca 

I was just gonna mention that. I was like…

[00:33:21]  Ryan 

It’s the  best soup I’ve ever made and ever.

[00:33:24]  Becca 

I don’t even.

[00:33:25]  Ryan 

I swear the farmer, like, I know.

[00:33:26]  Megan Porta 

Which one you’re talking about. It’s.

[00:33:28]  Ryan 

Yeah, I swear the farmer, like, pulled the squashes and things that we used like that day because everything was just like, I did almost nothing to the soup. And it was.

[00:33:37]  Becca 

It was incredible.

[00:33:39]  Ryan 

So it’s exciting every time.

[00:33:41]  Megan Porta 

That’s what I love about you is that it’s not just a job. Like, you don’t just show up and throw a little menu together. Like, you put so much heart and time and energy and thought into every single dish and it shows. And it’s so. Everything is so delicious. I mean, I know I keep saying that, but it’s like.

[00:34:02]   

Yeah, yeah.

[00:34:03]  Becca 

And I think on top of that too, it’s so impressive to me is that you are able to somehow accommodate any sort of, like, dietary needs.

[00:34:13]  Megan Porta 

Yes.

[00:34:13]  Becca 

Like, it is like you. You make one dish, but then you. You’re able to. It doesn’t matter. You, like. I don’t know how you do it. It’s just. It’s magic. Like you said before, it’s pyramid.

[00:34:26]  Ryan 

Yeah. Yeah, that’s. That’s. You know, as a chef, I’ll be honest, that’s probably one of our least favorite things are those different accommodations. But again, somehow it works out just fine because it pushes mom and I to figure out how to make it work. Right. And so that’s been something that, like, we learned through this for when we do other dinners Like, oh, when we do it this way, let’s do it this way. And. And so. And then also I’m learning from. I forget who. Your colleague, Megan, who kind of like pushed me on the gluten free side of things. Right, Melissa?

[00:35:00]  Megan Porta 

Yeah.

[00:35:00]  Ryan 

Being able to go all gluten free, Detroit style pizza.

[00:35:03]  Megan Porta 

She loved that pizz.

[00:35:05]  Ryan 

Like, I didn’t know if it was possible and it turned out to be better than the regular ones.

[00:35:10]  Megan Porta 

She still talks about that pizza, by the way.

[00:35:12]  Ryan 

Yeah, I think I love that. As. As challenging as this can be, like, I want people to be really honest about what they really think is disgusting or that they can’t actually eat because that pushes us to, like, it keeps. It keeps it fresh. Like, if I’m not having a good time, I’m sorry, I’m not gonna do this thing.So I gotta, like. It’s gotta be fresh for me.

[00:35:34]  Megan Porta 

You turned one year for a vegan attendee, I believe you turned chicken. Or wait, you turned a mushroom into chicken. Correct. And it was so good. I tasted it and I was like, I would have had no idea that was a giant mushroom.

[00:35:50]  Ryan 

Yeah. What was her name?

[00:35:51]  Megan Porta 

Monica.

[00:35:52]  Ryan 

She’s awesome.

[00:35:53]  Megan Porta 

Yeah.

[00:35:53]  Ryan 

Yes, she is awesome.

[00:35:54]  Megan Porta 

I agree.

[00:35:55]  Ryan 

But, yeah, even. Even that there was this exchange when we were in the kitchen, just talking through sort of things. She uses how she adapts. And so it helps me as I’m advancing in that sort of space as a chef, you know, because more and more people are not drinking. They’re. They’re cutting back on certain items.

[00:36:12]   

And so it. It adds to the mix.

[00:36:15]  Megan Porta 

Yeah. Amazing. Last question for you, Becca. We’ve kind of talked about this a little bit, but what’s the difference between attending a retreat versus just doing an online zoom call?

[00:36:27]  Becca 

I mean, night and day. Yeah. So I guess we did kind of talk about it, but I think it is just that accessibility and support in person. You can really dive a lot deeper into anything and everything. And I. I guess I view like an online networking. Like, it’s great for simple questions, or like a very.

[00:36:47]   

Like, almost like A plus B equals C type of thing. But the connection that can come from in person is. It’s just unreal.

[00:36:56]  Megan Porta 

Indescribable. You can’t describe it in words.

[00:36:58]  Becca 

And there’s ego. Yes. Indescribable. Yeah.

[00:37:00]  Megan Porta 

Okay. I would love to tell you, if you’re listening and you’re like. Or watching, and you just absolutely feel like you have to attend the fall retreat, because you do. I’ll tell you some logistical details, but first, will you guys grab your dogs?

[00:37:13]  Ryan 

Yes.

[00:37:15]  Megan Porta 

Yay. The two Basils just summoned Basil. Basil and Basil named separately without consultation. But somehow you both named your dogs Basil around the same time. They’re so cute. Oh, my gosh.

[00:37:30]  Becca 

Hopefully they can meet one day. I love it.

[00:37:33]  Megan Porta 

Look how adorable.

[00:37:34]  Ryan 

Maybe we’ll have to bring Basil to one of the dinners. What do you think?

[00:37:36]  Becca 

Gosh, I mean. Yeah, because then I could bring my Basil.

[00:37:40]  Ryan 

Yeah, he would. He would be a mess.

[00:37:41]  Megan Porta 

Can’t get enough. Oh, and they’re only a few months apart, right? Like six months apart.

[00:37:48]  Becca 

No, this basil is a year.

[00:37:50]  Megan Porta 

Oh, wait, okay, so they’re like a year and a half apart, right?

[00:37:53]  Becca 

Right. Yeah.

[00:37:55]  Megan Porta 

Oh, adorable. Thank you guys for showing the Basils.

[00:38:00]  Becca 

Anytime.

[00:38:01]  Megan Porta 

So the retreat this fall is happening October 9th through 12th, 2025, in the Twin Cities, I believe. The properties again in St. Paul, different property. Ryan. And Dan was helping me find it, and I think he did scope out the kitchen. Just so you know, it appears to be a little bit bigger than the last one.

[00:38:20]   

The last one was.

[00:38:22]  Ryan 

We can make it work.

[00:38:24]  Megan Porta 

Small, but. But they did have two kitchens, so you guys could go in between them.

[00:38:29]  Ryan 

Yes.

[00:38:30]  Megan Porta 

And everything is included outside of travel, so we include all of your meals for the duration of the trip. Accommodations, the masterminding. Sometimes we bring in guest experts. Everything. Snacks. Oh, Becca, talk about the snacks. Do you. Do you have a favorite snack?

[00:38:48]  Becca 

I’m a big snacker.

[00:38:49]  Megan Porta 

Me, too.

[00:38:50]  Becca 

Do I have a favorite snack?

[00:38:51]  Megan Porta 

That’s hard or just.

[00:38:53]  Becca 

I just. I guess I just like the candy that you.

[00:38:56]  Megan Porta 

Candy? Yes.

[00:38:58]  Becca 

Does that count?

[00:38:59]  Megan Porta 

Absolutely.

[00:38:59]  Becca 

The last retreat, you had those. The. The gummy candies from Trader Joe’s, and I was just like, stop. Like, there’s nothing I love more than just, like, sitting around masterminding and eating candy, so…

[00:39:11]  Megan Porta 

Yes. That’s why we’re kindred spirits. Becca.

[00:39:14]  Ryan 

Do I get to answer that? Because I. I always. I always get into the snacks. Even though you. I hate them and I love them. I smash those Trader Joe’s, Reese’s Pieces things.

[00:39:25]  Megan Porta 

Gosh, those are good. They’re so good.

[00:39:30]  Ryan 

That’s my fuel. You’re like, you’re not eating. I’m like.

[00:39:34]  Megan Porta 

I don’t know how you do that, because I don’t. Now we know you do that. So you’re sneaky. So, Becca, what would you say to somebody who’s on the fence? It’s an investment, but not, like, really not. I mean, considering everything you get, it’s a really low investment, I think. But what would you say to someone who’s just like, I don’t know if I should do it or not.

[00:39:56]  Becca 

Just do it. Like, you won’t regret it. I mean, the connections that you’re going to walk away with and have the ability to foster there and then continue for years to come, literally? Yeah, it’s really. It’s so. It’s so worth it. And even if you don’t walk away with the best friend, you’re still going to walk away with connections and inspiration and, you know, new ideas and delicious.

[00:40:22]  Megan Porta 

Food in your belly.

[00:40:23]  Becca 

Delicious food. You’re. You’re Just gonna be. Yes. Yeah.

[00:40:27]  Megan Porta 

Ryan, what would you say to someone who is nervous about that whole thing about showing up, not knowing anyone? I know that can be really intimidating for people.

[00:40:36]  Ryan 

Yeah. I think it’s always a little weird, awkward, like in the very beginning of getting all these different people synced up. Right. I think we spend so much time in this space, like, and I know I do it on the marketing side in AI and watching things and all that stuff, but there’s nothing that can replace just being with other people in the same space.

[00:40:57]   

Right. So I think, Megan, you’re such a good host. You usually have someone with you and Becca to, like, sort of break the ice and bring people in. And I think within an hour or so, people are just ready to go. Like, they’re just synced up, and by the end of it, it seems like there’s just this, like, camaraderie that.

[00:41:15]   

That takes place. That’s really neat to watch sort of progress through it all. And I thought you’re all competitors, which you are, but you. At least when I’m there, I’m. It’s way more collaborative than, like, you know, competitive. So it’s. It’s. It’s great for me, and I’m not a food blogger, so I don’t know what it’s like for other people.

[00:41:37]  Megan Porta 

You. You help with that too, though. Ryan, I don’t know if you, you know that, but you’re. The second you and your mom walk in, your vibe immediately makes people feel more comfortable. You’ve just got that, like, comfortability with people like, hey, I’ve known you for a million years. How’s it going? And immediately everything kind of gels a little bit more when you’re there. So you contribute to that too.

[00:42:03]  Becca 

For sure.

[00:42:03]  Ryan 

We like to do that. I mean, again, it’s like, come on in, we’re all fine.

[00:42:06]  Megan Porta 

Exactly. And you get that feel from you and your mom. Definitely. Becca, what makes this retreat different from other experiences? Because I know there’s like, conferences out there, there’s other retreats and in person gatherings. What makes this one stand out?

[00:42:21]  Becca 

I think just that it’s on a smaller scale and so you can really dive in a lot deeper. Like I’m going to keep saying, again, making the connections, but that’s really. I think what makes it different is that you get such a exclusive, intimate time with this small group of food bloggers and you can really dive. Dive deep.

[00:42:41]  Megan Porta 

All right, I’m going to ask you both some really fun closing questions. But first, I forgot to Mention where you can actually go and apply for the fall retreat, and that is at eatblogtalk.com/retreat. You’ll get all the information there and apply there as well. We’ve kind of talked about, we talked about Retreat snack, which I was going to ask you guys and kind of best memories, biggest laughs. Is there anything else, memories or laughs that stand out for either of you?

[00:43:07]  Becca 

I mean, I shared my big three.

[00:43:10]  Megan Porta 

Then we can close there. Ryan, anything from you?

[00:43:13]  Ryan 

Oh, man. I think, I think I covered it. It’s just, honestly, every year, it’s just really special what happens at the very end of the. On that last night. Right. And I think that that is even, even with a group that doesn’t know each other or maybe a group that’s more quiet and introverted.

[00:43:30]   

Right. Like, it’s neat to see how by the end of it, right, there’s new friends, there’s open communication, there’s a lot of exchanging of things. And I think it just happens in a space when people are together more organically than you kind of set it up. Megan. Right. But then things happen that are in a good way out of, out of your control. Right. Which is. That’s the neat thing to watch sort of transpire.

[00:43:54]  Megan Porta 

And you mentioned the last night, so we haven’t really talked about that. So you create food for Friday night, which is technically the second night we’re together, but then your big meal is that last night, Saturday night, and it all kind of. It’s like a culmination leading up to that because you do a six or seven course dinner with wine pairings and you leave nothing out.So yeah, just talk about that a little bit. Like the different meals that you create for us.

[00:44:27]  Ryan 

Yeah. So I think we realized after the first retreat, or maybe we were just. When we were kind of brainstorming it all, it would be nice to have sort of like an opening. Right. You, Matt, I’m losing my words that I typically use. But it’s like the, there’s like the overture, like the opening.

[00:44:41]   

And so it’s nice to like build some sort of like casual. We try to go with like what you would imagine is like a buffet style, but like fun, fancy things. So one year we did ramen, one year we did pizza. This last year we did Italian family style Italian pasta. So again, it’s always fun to come up with a concept that’s very like bar, casual, buffet, getting everyone to sort of relax and comfortable and talking with a good dessert at the end.

[00:45:11]   

And so I don’t know what that is yet this year. But that’s kind of the concept for that first night. And then maybe some late night snacks and dancing. And then the second night is built is really, like, based on the French digestation menus and some of these really fancy places I’ve been able to eat where everything is meant to, like, work towards how you digest, actually, but also, like, as part of, like, a proper format and follows a format.

[00:45:38]   

So we’re gonna have soup and salad. We’ll have surprises. We’ll have. We’ll have something to clean the palate here and there, fish and meat and. And then some kind of dessert. So it’s. It’s not meant to be like buffet family style. Fill your belly. But every little bite kind of progresses towards getting you to, like, this great dining experience.

[00:46:02]  Megan Porta 

I’m starving. I need food right now.

[00:46:06]  Becca 

I think I have to wait so long.

[00:46:08]  Megan Porta 

Oh, it’s so far away. This is going to be rough.

[00:46:14]  Ryan 

And it’s so fun because every. Every course is a little bit different. And then there are things that happen when we’re cooking where it’s like, oh, I have extra this. Let’s try this. And I’m like, here’s. Like you said you like this scent here. Is this black garlic? Try this. You’ve probably never even heard of black garlic, right?

[00:46:31]   

And so it’s also, like exploration a little bit. And I think that part is probably fun for your guests because, you know, they might see a lot of the same things. Whereas this, I think I actually had a couple reach out to me this last year was like, hey, how did you do that?

[00:46:45]   

Can you send me that recipe? Because I want to do, like, I want to do it my way. Right, no problem. Yeah. So that’s.

[00:46:51]  Megan Porta 

I love that people are comfortable enough to reach out to you after and ask you those questions and that you’re receptive to that. That’s so cool. One word, Ryan, one word. What does the Eat Blog Talk retreat mean to you?

[00:47:05]  Ryan 

I’m buying time by laughing.

[00:47:06]  Megan Porta 

That’s like, okay, Becca. Becca can buy time.

[00:47:11]  Ryan 

You go first.

[00:47:12]  Becca 

I mean, I feel like a little bit of a broken record, but connection would be my one word.

[00:47:17]  Megan Porta 

Perfect.

[00:47:18]  Ryan 

Ooh, one word. Inspiration.

[00:47:21]  Becca 

Oh, that’s great.

[00:47:23]  Megan Porta 

I like those two words. That’s perfect.

[00:47:25]  Ryan 

Thank you.

[00:47:26]  Megan Porta 

And then specifically for the fall retreat, what do each of you hope that every person who goes will walk away with after experiencing it? Becca, you first.

[00:47:36]  Becca 

Specifically because of this time that we’re in, I would say ease and refocus. Like, I think there’s a lot of depending on what space you go in. Some people have a lot of fear right now in this blogging world, like, considering AI and Google updates and just like, everything, I think there’s just a lot of buzz.So I would say that I hope people can walk away from this fall retreat with just an ease, that it’s going to be okay, and a refocus to feel, you know, inspired in their business and that it’s all gonna be okay.

[00:48:10]  Megan Porta 

You could not have said that better. That was absolutely perfect. Thank you, Becca. Ryan, how about you?

[00:48:17]  Ryan 

I don’t know. It’s like. It sounds kind of chintzy, but, like, I want them to feel like. Yeah, delighted, but sort of, like, loved. Like a retreat. You should walk away refreshed. Right. And so I hope that, like, through the food and the experience, that that is something that that happens. Like some really good sort of connection and then just sort of recharge.

[00:48:36]  Megan Porta 

Amazing, too. Okay, hold on. I’m gonna do one last thing that I didn’t. That I just was prompted to do. I’m gonna have Elijah come down and say hi because he loves both of you so much.

[00:48:51]  Becca 

I didn’t think this call could get any better, but.

[00:48:54]  Megan Porta 

Hey, I’m in the middle of an interview with Ryan and Becca. Can you send Elijah down? He. I know he would love to say hi to them right now.

[00:49:01]  Ryan 

He probably remembers Basil, right?

[00:49:02]  Megan Porta 

Oh, yes. He talks about both of you all the time. Like, when can I see Ryan? When are we going to his house? When is Becca coming over? When is Basil coming over? He loves you guys, man.

[00:49:13]  Ryan 

You guys need to come down to Tennessee. I mean, I know you’ve been in Dolly.

[00:49:17]  Megan Porta 

I know my brother lives in Knoxville. I think I’ve told you that. So we have no excuse. We should be there.

[00:49:24]  Ryan 

I know you’ve been to Dollywood many times, but we’d love to go.

[00:49:28]  Megan Porta 

And it’s so pretty around the fall.

[00:49:30]  Becca 

I’ll invite myself.

[00:49:31]  Megan Porta 

Becca, of course you’re coming too?

[00:49:34]  Ryan 

Yeah. Oh, I’m sorry. Shoot, shoot. Becca’s still here. Yeah, you can come, too.

[00:49:39]  Megan Porta 

Well, while we’re waiting for Elijah, I’ll just reiterate the. The website you can go to to sign up, because I know you want to. We do have spots left. We have probably half of the spots filled. So hurry. Go to eatblogtalk.com/retreat. And then you do need to fill out an application. So go do that quick, pronto. Get your spot. So October 9th through 12th. Oh, and here comes Elijah. Hey, Elijah, we’re in the middle of recording, but I knew you would want to say hi. Come here.

[00:50:09]  Becca 

You can come in.

[00:50:10]  Megan Porta 

No, you can come in.

[00:50:12]  Ryan 

Oh.

[00:50:15]  Becca 

Look at that handsome man.

[00:50:16]  Ryan 

What is up, stud? Elijah. What’s up, man?

[00:50:20]  Becca 

Hey.

[00:50:21]  Elijah 

Hi.

[00:50:24]  Ryan 

Are you growing a beard? Is that what I see? How’s life? Good. Good.

[00:50:29]  Megan Porta 

Yeah?

[00:50:29]  Ryan 

When are you coming to Tennessee to see me, man?

[00:50:31]  Megan Porta 

Oh, dear. I don’t know. All right, what do you think? Should people come to the retreat in the fall?

[00:50:37]  Becca 

What do you think about that?

[00:50:39]  Ryan 

Sure, why not?

[00:50:40]  Megan Porta 

You have to see entertaining, Ryan. Yes, very. All right. Any last words of wisdom?

[00:50:48]  Ryan 

Goodbye and good luck. Bye. Love you, Elijah.

[00:50:52]  Becca 

Bye, Elijah.

[00:50:53]  Megan Porta 

Thank you both for doing this. I really appreciate it. And just you guys are like staples at the retreats, so I thought how perfect to have you both talk about it. I appreciate everything you’ve said. And hopefully we have another amazing experience, which I’m sure we will. Right?

[00:51:09]  Ryan 

Well, I’m glad to be part of it. And. And that’s the same for my mom, too. We’re looking forward to it. Yay.

[00:51:14]  Megan Porta 

All right, thanks, you guys. 

[00:51:14]  Outro 

If you enjoyed this topic, you’ll also love the episode. I recommend in the show notes. Click on the episode description to find the link. Thank you, and I will see you next time.