LA Food Culture: Greg Fisher of We Got Pops

Shedding light on the up-and-comers of the Los Angeles food community is one of the best parts of running a food blog and a restaurant marketing agency. On this occasion, Food Tribe had the privilege of talking LA food culture with Greg Fisher of We Got Pops, a company taking popsicles back to the drawing board by using nothing but delicious natural ingredients.

In this chat, we cover Greg’s experience in South America, his tips on how to grow your restaurant, his favorite spot to eat in LA, and much more.

 

 “I remember going out in the front yard and eating popsicles and my fingers getting all sticky and cleaning them with the hose. Popsicles just bring you back to the good ol’ days.”

“I remember going out in the front yard and eating popsicles and my fingers getting all sticky and cleaning them with the hose. Popsicles just bring you back to the good ol’ days.”


Food Tribe: What are your early memories related to food?

Greg: “I’ve always loved food. I’ve always been interested in trying new things since I was a kid, I wasn’t a picky kid. I’ve traveled a lot so I’ve had the experience of getting to try a lot of new things. I also lived in South America for a while so I got to try a different kind of eating, different kind of ingredients than we use here in the states and that’s why I really liked the idea of starting a popsicle company because it’s all natural. It’s really in line with what people are starting to get into here. When I was in South America, all the pops down there were just all fruit and I liked that idea and thought people here would like it too.”

FT: What do you miss about the food there?

Greg: “I would say the main thing is just knowing that it’s always going to be made with good ingredients. Typically when I travel, I’m not worried if there’s going to be fake stuff in my food, it’s not going to be like fast food with chemicals or anything. You knew what you were getting. Here, I feel like people just don’t have that experience. For a lot of restaurants, it’s cheaper for them to use artificial ingredients, so I definitely miss that.”

FT: How did you get started in the food industry?

Greg: “It was just more of an idea that came to me. I thought it would be something fun and different than what I was already doing. It was more just about a product and a brand that is in line with who I am, just a fun person who just likes to bring people together and have a good time. It came more from that than wanting to go into the food industry, I just thought pops would be a fun thing to share with people. It reminds me of being a kid. I remember going out in the front yard and eating popsicles and my fingers getting all sticky and cleaning them with the hose. Popsicles just bring you back to the good ol’ days.”

FT: What would you say has been the toughest part of starting and running your own restaurant business?

Greg: “All the unexpected challenges. When I first got started I just thought it was something I could do easily, and then you come to find out there’s all these permits and all these things to really get operational and do things the right way so there were a lot more hurdles than I was expecting. I think it’s good because you obviously want things to be safe and healthy for everybody. Other than that, we’re just starting so getting our name out there and getting people familiar with the product and the people that work for us and what we’re all about. I don’t look at it as so much of a challenge but we’ve spent a lot of time focusing on that.”

FT: How would you describe the food you make?

Greg: “Tasty. Fun. Healthy. Fun in the sun. Pops make me think of being outside, being with friends. That’s how I imagine people eating our food, that’s what their doing.”

FT: What makes food culture in Los Angeles special to you?

Greg: “How much diversity there is in LA. I’ve traveled a bit, and I don’t think you get as much diversity elsewhere besides maybe New York and places like that. You just get so much diversity here it’s amazing. You can drive to different parts of town and see tons of food options and I love that. It’s a way more fun eating experience here than other places. The food carts inspired me to do what I’m doing now, they’re kind of a staple LA thing. I wanted to kind of take that idea and turn it into something I haven’t seen before such as a cohesive brand of food carts.”

FT: Do you have any favorite restaurants or hot spots?

Greg: “As far as restaurants, I live in Pasadena there’s tons of good restaurants around there. There’s a little Indian restaurant called All India Cafe that has really great tikka masala, I order that maybe once or twice a month.”

FT: What’s the best thing you’ve eaten in the past month?

Greg: “My wife and I eat primarily at home. She makes some really good South American food because she’s from Argentina and grew up in Venezuela so she knows some great recipes from down there. She makes this dish called Puchero that’s like an Argentine soup with sweet potatoes and onions, it’s really tasty. You can take out the ingredients and mash it up and it’s a different way to eat it.”

FT: It’s your last meal on earth, what’s on your table?

Greg: “Sushi. It’s one thing that I feel like you can make at home, but a good sushi chef with good fish who knows how to prepare it right, I don’t think you can replicate that. I love spicy tuna hand rolls, but I’m a big traditional sushi guy. I like nigiri or sashimi. I like it all and I’ll eat pretty much anything.”


We had a great time chopping it up with We Got Pops and are proud to help spread the word! For more pictures of delicious pops and location updates, follow them on their new Instagram account right here.

 It may look like most every other popsicle, but We Got Pops only uses all natural ingredients inspired by South American culture.

It may look like most every other popsicle, but We Got Pops only uses all natural ingredients inspired by South American culture.