Replies to post #5417 on Smoky Market Foods, Inc. (fka SMKY)

[AliAngel]

Eddie
They have done this with too many designers foods this last twenty years or more, by using chemicals instead of natural processes and one of the reason I quit the restaurant business as we no longer cooked anything.
We basically till about five years ago in food service allowed them to move TV dinners from the seventies onto menus served at a table.
Now with all the problems associated with everything from steroids in milk cow feeds to other super growth additives people are looking for companies using natural cooking and smoking.

People are demanding more by way of the producers of are foods and you are on the right track of the way to smoke foods.

People all over the world for thousands of years relied on smoked foods and meats right from the pilgrims to the frontier men and Indians but they used natural smoking with wood and fire.

Cancer and all these other problems with obesity only cropped up the last thirty years as we tried to design better foods with chemicals and not from better cooking methods.

Growing up in the food service business we used to make everything from scratch including are pasta and now we are headed back that way.

keep up the great work as traditional cooking methods are far better for us then designer foods and the main reason why eating out to me daily as I do is more of a chore then an enjoyment. {Most food out is mediocre at best and bad for you}.

[warren1]

Thanks for the information. I know many on this board have thanked you for the candid and accessible way you run your company, but I think it can't be said enough, thank you. In pennyland, it seems like there is only misinformation or no information for shareholders from companies. You cut through the bull and delivery. Once this company is firing on all cylinders, please consider sharing your approach and successful execution with other executives of penny stocks. I have to believe there are others out there that want to succeed like you, but are missing the tools to do it.

[rbtree]

Question, if I may. Is your Atlantic salmon farm raised or wild caught?

As a Pacific NW resident, I am spoiled by being able to get wild Alaska king, sockeye and coho in season at reasonable prices, and flash frozen year round even lower priced--off season.

So I never eat Atlantic salmon, which is often seen in our stores, but is always farm raised, which I won't touch, for both taste and ethical reasons.