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Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

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Speaker 1: with iHeartRadio. Welcome to the Flaky Biscuit Podcast. You already know, Fami,

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Speaker 1: it's your boy. Each episode, we're cooking up delicious morsels

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Speaker 1: of nostalgia, and today's a very special one because my

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Speaker 1: nostalgia is a little similar to Dorian's nostalgia. But I'm

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Speaker 1: always making meals and recipes that have comforted and guided

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Speaker 1: our guest to success. That means each episode, I'm creating

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Speaker 1: a recipe from scratch, all right. Whether I'm bacon, cooking

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Speaker 1: whatever it is, dehydrating something, it's all good, and I'm

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Speaker 1: hand delivering and feeding it to my guests recipes that

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Speaker 1: hopefully you guys are making at home as well. Today

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Speaker 1: we have a very special, amazing and inspirational guest, actor, model, recording, artists, founder,

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Speaker 1: General Black Excellence Award winner, owner of the black owned

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Speaker 1: skincare brand butt Skin, which I'm sure he's already realized

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Speaker 1: I need to be using. Butterskin's vision is to give

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Speaker 1: melon and rich skin the attention that it deserves. The

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Speaker 1: brand's been tied by celebrities like Beyonce to chains, no

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Speaker 1: big deal. Please welcome Dorian Renad.

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Speaker 2: Yes or Renault.

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Speaker 1: I was thinking just because, like I grew up in Louisiana,

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Speaker 1: So when I see your name like that, I'm thinking Renault.

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Speaker 1: But you say it's real.

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Speaker 2: Some people say whatever.

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Speaker 1: I mean, it's your name.

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Speaker 2: I like that it has duality.

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Speaker 1: It's really nice to meet you. I've been checking over

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Speaker 1: your work articles that you've been in Forbes and all

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Speaker 1: this kind of thing, and I'm reading this and I'm like,

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Speaker 1: ten million dollars in revenue. I gotta talk to you.

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Speaker 1: But what's good? You know you're in New York. What's

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Speaker 1: what's going on?

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Speaker 2: Why are you here here doing press?

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Speaker 3: We did an event yesterday with Cassie at the Allure

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Speaker 3: store that was really great, a lot of good energy there.

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Speaker 3: We're doing some stuff with Macy's. I did Macy's Live

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Speaker 3: today and we're doing Harrold Square tomorrow and.

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Speaker 2: My family came out.

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Speaker 3: So we like celebrating, celebrating butter and just work it wow,

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Speaker 3: working while celebrate.

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Speaker 1: Working while celebrate That seems to be the theme of

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Speaker 1: entrepreneurship though, right.

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Speaker 2: I mean, it's no other way.

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Speaker 1: You got a party, eat good and work at the

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Speaker 1: same time.

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Speaker 2: At the same time. But it's good though. You know.

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Speaker 3: I work with my friends, so that's fun and we

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Speaker 3: try to find time. But like what I do is fun,

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Speaker 3: the good al weighs bad, especially being an.

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Speaker 1: Entrepreneur hundred percent. I mean my good side is a

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Speaker 1: bunch of bread and foods.

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Speaker 2: Yeah, I mean, hello, that's why I came over.

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Speaker 1: Yes, so here at Flaky Biscuit. Obviously, I am making

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Speaker 1: a nostalgic meal for my guests, and we're gonna start

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Speaker 1: off with talking through you know, let our listeners know

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Speaker 1: what exactly did you have me make today. I'm actually

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Speaker 1: curious too, because it was a little vague, and so

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Speaker 1: when I see these three ingredients together, I only think

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Speaker 1: of one thing. So what exactly did I make for

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Speaker 1: you today? And why is it so important you made gumbo?

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Speaker 1: I mean I made chicken sausage and okra over rice, okay, with.

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Speaker 2: Kicking sage and okra.

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Speaker 3: So that meal is very important to me because that's

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Speaker 3: the first thing I asked my mom to make for

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Speaker 3: me when I go home, and I think she used

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Speaker 3: to make it because it was easy and quick, you know,

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Speaker 3: but I love it.

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Speaker 2: It's feeling.

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Speaker 3: It reminds me of the wintertime in Texas, and it's

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Speaker 3: like my go to when I go back to both

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Speaker 3: my tops. So I'm like, why not?

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Speaker 1: And your mom cooks it for you to cooks it.

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Speaker 3: And I don't eat okra like any other time, Like

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Speaker 3: I don't eat just regular. It has to have like

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Speaker 3: the chicken and sausage. I don't even know what to

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Speaker 3: call it.

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Speaker 1: Well, I again, as someone from New Orleans. I saw chicken,

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Speaker 1: sausage okra over rice, and I was like, well, I

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Speaker 1: could just see your chicken, see your sausage, and steam

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Speaker 1: some okra and put it over rice. But I was like, yeah,

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Speaker 1: I made a gumbo.

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Speaker 2: Hey, I'm with that.

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Speaker 1: I made a gumbo.

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Speaker 2: I'm with that.

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Speaker 1: We'll get to it in a minute. But when was

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Speaker 1: the first time you remember having it? What was the taste,

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Speaker 1: smells in different you know, sense re sensation, What goes

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Speaker 1: through your mind and body and your soul when you

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Speaker 1: when you eat this.

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Speaker 3: Ah, it just reminds me of the childhood house that

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Speaker 3: I grew up in and and my mom she liked

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Speaker 3: to make it for me because I used to talk

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Speaker 3: about her cooking sometimes.

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Speaker 2: I was like, I don't like this. I don't like that.

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Speaker 3: I was a picky eater, and it was the one

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Speaker 3: thing that when I said to me, she knew she

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Speaker 3: was good at. So she was like, Okay, I got

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Speaker 3: you tonight. It just reminds me of sitting in the

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Speaker 3: kitchen watching her cook and listening to music and talking.

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Speaker 3: And I love those moments. When I think about growing up,

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Speaker 3: I would sit in the kitchen when my mom was cooking.

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Speaker 2: You know, that was our social time.

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Speaker 3: So that's what it reminds me of, connecting with my

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Speaker 3: mom and family. My sister's running around and you know,

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Speaker 3: were listening to the earth winding fire.

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Speaker 2: She listens to earth winding fire every time she cooks.

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Speaker 3: It's that warm feeling that that meal reminds me of

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Speaker 3: anything from the South, anything like a Creole dish or

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Speaker 3: yeah like that.

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Speaker 1: Yeah, man, I feel you. I mean I have the

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Speaker 1: same nostalgic moments with my mom. She would make the fias, yeah,

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Speaker 1: and I would be under the table trying to see

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Speaker 1: some of the dough. Yeah, you get mad at me,

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Speaker 1: slap my hand away. What you're describing to me is

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Speaker 1: a very warm motherly love, which is pretty much not

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Speaker 1: replicable no matter what I did here today. Most likely

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Speaker 1: it's not going to be on.

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Speaker 3: Yeah, but the feeling, you know, the feeling of food

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Speaker 3: is so reminiscent of whatever time it was when you

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Speaker 3: ate it the most. I don't eat this meal often,

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Speaker 3: so it's still special to me, you know, And I

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Speaker 3: think I try to do that consciously, like I don't

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Speaker 3: like to eat certain things all the time because I

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Speaker 3: like to keep them as a special dis right.

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Speaker 1: So Beaumont, Texas, huh, yes, tell me about Texas.

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Speaker 3: Well, it's not much there, but it's a lot of heart,

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Speaker 3: it's a lot of love, it's a lot of great people,

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Speaker 3: and it was the perfect foundation for me growing up.

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Speaker 3: I had no choice but to have a very vivid

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Speaker 3: imagination because it wasn't much there, but the people were

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Speaker 3: so creative and so dope and full of culture and

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Speaker 3: full of soul and life. And we make the best

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Speaker 3: out of that small world that we had in Beaumont.

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Speaker 3: And I was able to look around me in Boumont

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Speaker 3: and see so many different types of people, and it

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Speaker 3: made me aspire to move to Los Angeles or come

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Speaker 3: to New York even more.

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Speaker 2: Because it was a small town with.

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Speaker 3: One mall, one theater. You can't get away with doing anything.

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Speaker 3: Someone knows your dad or your mom. You know, they'll

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Speaker 3: call them immediately. Driving at sixteen, you get pulled up

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Speaker 3: about the cops. They don't take you to jail, they

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Speaker 3: call your parents. It's that type of that kind of yeah,

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Speaker 3: that's real Southern stuff.

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Speaker 2: Real.

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Speaker 1: It's very close to Louisiana in proximity. And I googled

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Speaker 1: gumbo shops Beaumont, Texas or something like that in like

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Speaker 1: fifty like like you know, there's like Bu Dan I mean, y'all.

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Speaker 3: And no one knows what it is in La I'm like,

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Speaker 3: I have to order it especially and they have to

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Speaker 3: send it like on the dry ice to try that.

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Speaker 1: Oh yeah, So I call up this butcher in Brooklyn

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Speaker 1: and they got Buddhan. No way, they got Budan here. No,

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Speaker 1: it's called Pysanos Paysanos. It's a historic butcher that got

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Speaker 1: they got alligator sausage. Wow, because alligator sausage is the jam.

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Speaker 3: I eat alligator love that I eat lists.

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Speaker 1: Oh you know, I have frog lists. My dad my

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Speaker 1: dad from Honduras and were raised in New Orleans, so

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Speaker 1: we was we stayed eating. But if you want some

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Speaker 1: boodham before you go home, hit up Pissano okay, But anyway,

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Speaker 1: so I'm going to tell my listeners because they love

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Speaker 1: to know how I prepared the meal. I made a

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Speaker 1: root with some freshly milled farmer ground flour, little butter,

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Speaker 1: little oil. Seared the chicken. I seared the sausage. I

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Speaker 1: put it to the side. Added bell pepper, onion, celery,

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Speaker 1: the trio. You already know what it is. I mean,

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Speaker 1: come on now, all right, sweat that a bit added

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Speaker 1: to the root. Added my chicken stock, some bay leaves,

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Speaker 1: some thyme, some seasoning, seasoned spice, some pepperrika, some cayenne.

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Speaker 1: You got that all over in there, got the roule,

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Speaker 1: a little dark added the chicken, added the okra. It

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Speaker 1: wasn't as dark as it could have been, like if

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Speaker 1: I started it at like seven am. But it got

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Speaker 1: relatively dark. You can judge the darkness level when you

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Speaker 1: see it. Let that simmer for a while and made

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Speaker 1: some bosmody rice. Man. So I'm about to play it

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Speaker 1: up for you. And you know what our listeners want

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Speaker 1: to know is are you getting transported back to those

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Speaker 1: moments with your mom? And remember, I know, you know

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Speaker 1: we obviously cordial and friendly, but you can straight ship

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Speaker 1: on it. It's all good, you know, Like you know,

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Speaker 1: I really want to know if it's too spicy. I

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Speaker 1: wasn't that spicy when I grew up. You know, if

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Speaker 1: it's too salty, if it ain't got flavor, just don't

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Speaker 1: be afraid.

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Speaker 3: It's Goodna, it's gonna be. I think it's good.

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Speaker 1: But we want to know if we brought you back.

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Speaker 1: So I'm gonna step up real quick. I'm gonna plait

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Speaker 1: it up for.

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Speaker 2: You, all right, the moment of rice.

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Speaker 1: You gotta get amount of okrad.

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Speaker 3: Man, take this off because I know I'm gonna get

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Speaker 3: hot eating gumbo.

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Speaker 1: Man, I'm nervous.

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Speaker 2: Don't be nervous. I am a tough critic though.

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Speaker 1: No, I want that real I'm gonna get my helf one.

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Speaker 2: How do you feel about me adding hot sauce to this?

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Speaker 1: They didn't have crystal. I don't know what kind of

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Speaker 1: hot sauce you prefer.

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Speaker 2: I like tabasco.

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Speaker 3: Okay, good. Some people get offended, you know if you

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Speaker 3: like take the first bike.

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Speaker 1: No no, no with hot sauce. No no, no, I

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Speaker 1: ain't worried hot sauce is here. So you're doing tabaska.

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Speaker 1: I'm doing old Bay.

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Speaker 3: My mom used to actually get mad at me for

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Speaker 3: putting hot sauce on her food.

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Speaker 1: Oh word.

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Speaker 3: She was always like, you drowned my food in hot sauce.

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Speaker 3: You're missing up the flavor, but it enhanced.

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Speaker 1: Hot sauce goes on everything.

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Speaker 3: I love that you actually put some okra in here,

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Speaker 3: because there's.

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Speaker 1: A ton of opra.

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Speaker 3: Some people don't put okra in their gumm.

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Speaker 1: Well, that's the real way to thicken gumbo. In fact,

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Speaker 1: the word gumbo means okra or West African. I believe

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Speaker 1: m okay, he said.

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Speaker 2: They have a few more.

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Speaker 1: No, shoot, I'm taking a bite too.

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Speaker 3: This is actually good, man, It's very good. It actually

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Speaker 3: tastes like the gumbo that I grew up eating too.

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Speaker 1: So I want my listeners to know that I'm looking

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Speaker 1: him in his eyes, and I think he means that.

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Speaker 1: I don't think he's picking up the plate. Now we

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Speaker 1: about to go ahead and try down real quick like

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Speaker 1: you had a house.

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Speaker 2: Well I'm here. I'll be talking about next time too.

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Speaker 1: Did you get enough chicken? You got enough chicken?

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Speaker 3: I cool?

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Speaker 2: I did, And the chicken is very good.

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Speaker 3: And sometimes when I make a quick gumbo, my chickens

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Speaker 3: like not tender, like this, But you took your time

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Speaker 3: with this.

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Speaker 1: I took the little time that I have to do things.

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Speaker 2: As you know.

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Speaker 1: Oh shit, I'm about to clean the I about to

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Speaker 1: clean the plate.

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Speaker 2: Very good.

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Speaker 1: Well. Okra is the original thickener for gumbo. A lot

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Speaker 1: of people use fil. I actually did use both, but

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Speaker 1: some people think it's like one or the other. Okra

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Speaker 1: or fele file is the powder that you used to thicken.

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Speaker 1: I use both, but I lean dominated on the Oprah.

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Speaker 3: This is fire and it's just spicy enough. The hot

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Speaker 3: sauce adds.

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Speaker 2: Like that tangy. I.

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Speaker 3: I feel like I'm on one of those we call

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Speaker 3: it mook bang things.

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Speaker 1: This is bang, this is okay. Yeah, well we just

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Speaker 1: pound out.

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Speaker 2: This is a good thing that I'm sure people like

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Speaker 2: to watch other people eat.

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Speaker 1: Oh, they love. I don't know why, don't get it, really,

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Speaker 1: I don't really like watching people eat, but people love

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Speaker 1: watching people eat.

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Speaker 2: It would have sucked if it was bad.

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Speaker 1: That man, they know what it expacted. But you probably

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Speaker 1: thought it was gonna be busted.

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Speaker 2: Huh. You would have got to put the play down

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Speaker 2: and be like so.

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Speaker 1: Mm hmm, you don't have to actually clean your play.

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Speaker 1: I mean you're not offend them, but it's been a

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Speaker 1: long day, That's what I'm saying. Ain't nothing in a

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Speaker 1: bowl of chicken okra. You know what I'm saying. Gumbo

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Speaker 1: can't fix to my listeners. This recipe will be on

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Speaker 1: Shondaland dot com. I'm gonna post it on my Instagram

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Speaker 1: as well, so make sure that you're tagging me, tagging

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Speaker 1: shondaland of course tag Dorian as well. Tell us about

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Speaker 1: it on that discord. So what we want to know

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Speaker 1: what exactly did you taste when you ate this? Where

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Speaker 1: did it bring you? You know what I'm saying? And

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Speaker 1: was I able to bring you back to your mom?

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Speaker 1: The irth winning fire? Yeah, sisters running around.

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Speaker 3: You know, my mom is not the best gumbo maker.

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Speaker 3: But gumbo is something that I request all the time,

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Speaker 3: Like anytime I can get it, I try to do that.

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Speaker 3: And it makes me feel cozy, It makes me feel warm,

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Speaker 3: It makes me feel like it is wintertime and I

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Speaker 3: want to be home, because when you have a big

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Speaker 3: pot of gumbo, you want to like stay home with

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Speaker 3: it and eat it for days and put it away

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Speaker 3: and break it out a week later. So it actually

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Speaker 3: reminds me of Christmas break because during Christmas break is

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Speaker 3: when my mom was at work for like a week

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Speaker 3: and we were out for like two weeks, and she

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Speaker 3: would leave us for like a gumbo or things like

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Speaker 3: this to make. And so these types of meals mean

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Speaker 3: a lot because you can feed so many people off

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Speaker 3: of them, and so I think they're fellowship meals. There

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Speaker 3: are meals that you reminisce on, having great conversations over

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Speaker 3: and going back from. And it was no limit as

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Speaker 3: to how much gumbo or you know, okra over rice

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Speaker 3: that you can go and get in. So it just

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Speaker 3: makes me feel warm.

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Speaker 1: I'm glad that you were able to think about some

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Speaker 1: type of memory involving your mom, whether it was you

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Speaker 1: know what I'm saying. I'm sure that specific chicken okra

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Speaker 1: sausage over rice that she made. Maybe that will only

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Speaker 1: exist in your brain, you know what I'm saying. But

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Speaker 1: I'm really glad that you were able to enjoy this fully.

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Speaker 3: Yeah, I mean it feels like home though, so to

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Speaker 3: be in New York, I'm not from here. Yeah, even

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Speaker 3: when I'm in LA to have gumbo, it's like i

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Speaker 3: feel like I'm home. And even though I like my

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Speaker 3: life and I liked living in California. You know, you

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Speaker 3: always want to like feel that nostalgia of being a kid,

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Speaker 3: And yeah.

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Speaker 2: I kind of miss having an ax you cook for me.

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Speaker 2: I need some food.

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Speaker 1: But you know what I can really tell about you,

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Speaker 1: what really radiates from you, and I think it's just

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Speaker 1: because I share in this, is that your southernness is

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Speaker 1: a very big part of who you are. No matter

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Speaker 1: or how much success you have, a meal like this

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Speaker 1: really kind of molded you. Yes, these meals For me,

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Speaker 1: it might have been something a little different, but it

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Speaker 1: literally is something that drove me to be where I'm at.

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Speaker 3: Some meals like this one it humbles me too. You know,

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Speaker 3: if you are ever at a place in your life

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Speaker 3: where things are too busy or your head gets too big,

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Speaker 3: having a meal like this it reminds you of who

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Speaker 3: you were and also who you still are.

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Speaker 2: Sow.

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Speaker 3: I like meals that are not too fancy and too

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Speaker 3: expensive to make, because gumbo in the South was something

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Speaker 3: that grandmothers would make for the whole entire family, and

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Speaker 3: you know, the family would put in money on each

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Speaker 3: ingredient of the gumbo.

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Speaker 2: And that's kind of what it is. You know. It's

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Speaker 2: a pot of.

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Speaker 3: Tons of ingredients, a lot of love. It takes a

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Speaker 3: long time to make it. If you make it good, yeah,

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Speaker 3: and so you know it's heart going into it. It's

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Speaker 3: not a twenty minute meal. Somebody like took their time

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Speaker 3: and each thing that they cut up they thought about

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Speaker 3: when they put into and so.

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Speaker 2: I like that.

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Speaker 1: Man. Words have never been more eloquently about. Don't go anywhere,

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Speaker 1: We'll be right back after this. Yo. Yo, it's brian,

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Speaker 1: let's get back into it. Grown up in Boma as

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Speaker 1: a black man, it's nice to romanticize the way we

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Speaker 1: were able to eat. You know, we'll eat that meal.

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Speaker 1: But for me, at least when I stepped outside or

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Speaker 1: when I went to school, it was a whole nother ballgame, man.

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Speaker 1: I mean, it was very hard to be accepted as

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Speaker 1: someone that was not white. And is that something that

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Speaker 1: you experienced as well in Boma as far as with

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Speaker 1: the gumbo goes just in general, I mean, like, oh yeah,

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Speaker 1: stepping outside the realm of the meal, just stepping into

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Speaker 1: reality of sure, you could share a pot of gumbo

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Speaker 1: with your white neighbors. It's all gravy and all that

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Speaker 1: kind of thing. But at the end of the day,

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Speaker 1: after y'all eat yeh? Was they looking at you at

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Speaker 1: the same or.

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Speaker 3: See where I grew up, was like everybody was so

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Speaker 3: goddamned country, Like, you know, we all really enjoyed doing

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Speaker 3: that and eating like that together.

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Speaker 2: But it was when I left and went to.

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Speaker 3: College in Atlanta, and I remember bringing up that I

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Speaker 3: liked gumbo and like.

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Speaker 2: People from like DC and East Coast are like, what

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Speaker 2: is that?

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Speaker 3: And stepping out into being a black man in a

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Speaker 3: world that is not predominantly black in a beauty space,

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Speaker 3: you know, that's been difficult, you know, of course, But

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Speaker 3: I do think that my upbringing and my roots has

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Speaker 3: allowed me to deal with it in a more productive way.

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Speaker 3: I think that anytime you are not at the head

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Speaker 3: of your class, okay, and so when you go into

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Speaker 3: something like beauty, are you going to a new field

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Speaker 3: and you don't have this.

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Speaker 2: Long resume and they think we don't take them serious.

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Speaker 2: You know.

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Speaker 3: For me, I'm not a dermatologist, I'm not a skin

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Speaker 3: care expert, and being a black man, that's not the

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Speaker 3: first thing that people think about when they think about

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Speaker 3: beauty or skin care. So it was me actually having

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Speaker 3: to relearn my blackness and go back and figure out

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Speaker 3: what made me so authentically black because I didn't realize

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Speaker 3: how black I was. I wasn't in Beaumont no more,

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Speaker 3: you know what I mean. I wasn't around that comfortable

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Speaker 3: lifestyle and people that made me feel like I was

383
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Speaker 3: no different. But stepping out into this world, yeah, man,

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Speaker 3: you know you're going to face those challenges.

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Speaker 2: But I love it. I love being black.

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Speaker 3: I mean, I appreciate everybody else, you know, I appreciate

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Speaker 3: all other cultures, but I really like being black. And

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Speaker 3: I love Black people. I think they're so beautiful. Man

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Speaker 3: sommer soul, and I fucks with the blackness.

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Speaker 1: Oh man. Again, words never better spoken. Yeah, but you know,

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Speaker 1: I really appreciate you opening up about that, specifically opening

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Speaker 1: up about having to reclaim that blackness or having to

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Speaker 1: reclaim your own identity or whatever it is. It's not

394
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Speaker 1: the easiest thing to talk about, you know what I'm saying.

395
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Speaker 1: It's there are challenges involved, especially when business is involved.

396
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Speaker 1: Right say the wrong things like here we are again

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Speaker 1: at the race topic.

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Speaker 3: Here we are again as me trying to stand up

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Speaker 3: for black people and make sure that our voices are heard,

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00:18:24,600 --> 00:18:27,280
Speaker 3: and all of these things. And I'm just like, Wow,

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Speaker 3: I did not know, you know, that it was this

402
00:18:30,880 --> 00:18:33,880
Speaker 3: much in the world to take on as a black man.

403
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Speaker 3: That's because I was raised by a very strong black

404
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Speaker 3: man who always made me feel worthy, always made me

405
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Speaker 3: feel like I was no different than my white counterparts.

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Speaker 3: And I knew I was different growing up, you know,

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Speaker 3: but I didn't feel less stand.

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Speaker 2: You know, I still don't.

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Speaker 3: But when I got into the world as an adult,

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Speaker 3: I realized that everybody else's upbringings caused them to maybe

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Speaker 3: look at me like I was less stand.

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Speaker 2: I didn't understand that because I had never felt that

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Speaker 2: in my life. So I was like, okay, so you.

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Speaker 3: Don't think that I am equal or I deserve what

415
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Speaker 3: you have because of my skin color.

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Speaker 2: The South is very different.

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Speaker 3: I had friends of all nationalities and we were all

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Speaker 3: just country as hell.

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Speaker 2: You know, and we got it. You know, you're white,

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Speaker 2: I'm black.

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Speaker 3: I think when it comes down to business and in

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Speaker 3: corporate worlds, and when you do that's that's when you're like, oh, okay,

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Speaker 3: so I'm black. I get it.

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Speaker 1: You know. I had, you know, very similar experience, slightly

425
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Speaker 1: different in my upbringing because I'm an Afrohunduran, right I'm

426
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Speaker 1: a black Hispanic person, right, which complicates things on both sides.

427
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Speaker 1: It's like, you know, the white kids at school was like, oh,

428
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Speaker 1: so you Mexican or something, and the black kids were

429
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Speaker 1: like so you're white, or like why do you talk

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Speaker 1: like that. I'm like, nah, I'm just like I'm neither

431
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Speaker 1: of those things. I'm just me. But after getting past

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Speaker 1: those hurdles, the first time I experienced what you're talking

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Speaker 1: about of the kind of how does a corporation see you?

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Speaker 1: I was I was an employee at an accounting firm.

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Speaker 1: I set up this interview. I was a senior in college,

436
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Speaker 1: great GPA. You know what I'm saying, Like all that

437
00:20:03,840 --> 00:20:06,200
Speaker 1: kind of thing. My name is Brian Ford. And when

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Speaker 1: you talk to me on the phone, I'll be like, hello,

439
00:20:08,320 --> 00:20:11,160
Speaker 1: you know whatever, Brian Stephen Ford. And so I walk

440
00:20:11,240 --> 00:20:13,560
Speaker 1: into the conference room with all the other applicants and

441
00:20:13,560 --> 00:20:15,440
Speaker 1: they're all white and that's cool, that's cool. I don't

442
00:20:15,440 --> 00:20:18,480
Speaker 1: given shit. And I walk into the room to interview

443
00:20:18,680 --> 00:20:21,520
Speaker 1: and the guy's like, oh, sorry, this is for Brian Ford.

444
00:20:21,560 --> 00:20:22,600
Speaker 1: I'm like, I'm Brian.

445
00:20:23,240 --> 00:20:23,439
Speaker 3: I am.

446
00:20:23,840 --> 00:20:28,760
Speaker 1: I am Oh, you know, like goods mistake, just like no,

447
00:20:28,840 --> 00:20:30,400
Speaker 1: I just bought it, and I was like, it's all good,

448
00:20:30,400 --> 00:20:32,800
Speaker 1: bro Jo, Like, I get it. You weren't expecting me

449
00:20:32,960 --> 00:20:34,800
Speaker 1: to walk in when you see my resume, because my

450
00:20:34,840 --> 00:20:38,439
Speaker 1: resume off the chain. I quit accounting. I became a baker,

451
00:20:38,440 --> 00:20:40,800
Speaker 1: and then I started to notice it in the baking industry.

452
00:20:41,000 --> 00:20:44,840
Speaker 1: I started off making Western European bake goods, croissants, right

453
00:20:44,880 --> 00:20:47,040
Speaker 1: that guess, things that everyone knows about, things that are

454
00:20:47,040 --> 00:20:50,359
Speaker 1: put on a pedestal, Western European bake goods, you know.

455
00:20:50,400 --> 00:20:53,600
Speaker 1: And even cuisine. When you think of fine dining, what

456
00:20:53,640 --> 00:20:56,960
Speaker 1: do you think about Italian French? You know, a plate

457
00:20:56,960 --> 00:21:00,639
Speaker 1: of Italian food cost thirty bucks, but the dumb across

458
00:21:00,640 --> 00:21:02,920
Speaker 1: the street you want them to be cheap. But it's

459
00:21:02,960 --> 00:21:06,760
Speaker 1: the same. In fact, Italian food is noodles, It's dumplings.

460
00:21:06,840 --> 00:21:07,080
Speaker 2: Right.

461
00:21:07,240 --> 00:21:09,679
Speaker 1: So there's like a weird distortion in the way that

462
00:21:09,760 --> 00:21:13,160
Speaker 1: consumers perceive cuisine. So I'm making all these bad guys

463
00:21:13,200 --> 00:21:14,560
Speaker 1: and all this kind of thing, and I'm making my

464
00:21:14,600 --> 00:21:18,200
Speaker 1: Instagram posts, I'm tagging the big media players, and I'm

465
00:21:18,240 --> 00:21:21,200
Speaker 1: not getting a single. They don't repost me, they don't

466
00:21:21,240 --> 00:21:23,000
Speaker 1: see me. My following ain't grow. And I mean I

467
00:21:23,000 --> 00:21:26,240
Speaker 1: had like a thousand followers like five years ago to whatever,

468
00:21:27,040 --> 00:21:30,359
Speaker 1: All of a sudden and I read your interview, Black

469
00:21:30,400 --> 00:21:34,119
Speaker 1: Lives Matter is resurfacing. The unfortunate murder of George Floyd

470
00:21:34,119 --> 00:21:38,240
Speaker 1: occurs in twenty twenty, there's kind of this big pop. Honestly,

471
00:21:38,400 --> 00:21:42,480
Speaker 1: is a threshold was passed where media outlets and companies

472
00:21:42,520 --> 00:21:44,080
Speaker 1: were like, oh shit, you need to find some black

473
00:21:44,119 --> 00:21:44,800
Speaker 1: people to support.

474
00:21:44,920 --> 00:21:46,120
Speaker 3: Yeah.

475
00:21:45,600 --> 00:21:49,679
Speaker 1: Like literally, I remember like the day I opened my

476
00:21:49,760 --> 00:21:52,840
Speaker 1: inbox because my book was publishing and I didn't feel

477
00:21:52,840 --> 00:21:55,440
Speaker 1: like I was getting much traction. I was like, whatever, man,

478
00:21:55,760 --> 00:21:58,160
Speaker 1: you know, because I'm posting about Latin American banking, I'm

479
00:21:58,200 --> 00:22:02,680
Speaker 1: trying to understand myself and posting about European stuff. One

480
00:22:02,720 --> 00:22:05,159
Speaker 1: day might buy all these publications that I've been tagging

481
00:22:05,200 --> 00:22:07,600
Speaker 1: for years. All of a sudden, they want to interview,

482
00:22:07,640 --> 00:22:09,320
Speaker 1: all of a sudden, they want to repost, all of

483
00:22:09,320 --> 00:22:10,560
Speaker 1: a sudden, they want to collabse.

484
00:22:10,680 --> 00:22:11,000
Speaker 2: All of a.

485
00:22:11,000 --> 00:22:12,800
Speaker 1: Sudden, they want to pay me. You know what the

486
00:22:12,800 --> 00:22:15,960
Speaker 1: funny thing is, I still did it. Yeah, me too,

487
00:22:16,160 --> 00:22:17,920
Speaker 1: with a great like it's not even a grain of salt.

488
00:22:17,960 --> 00:22:21,040
Speaker 1: It's like, finally, even though I know your motive, yeah,

489
00:22:21,200 --> 00:22:24,680
Speaker 1: is to save your own face. I was like me anyway, Yeah,

490
00:22:24,880 --> 00:22:26,840
Speaker 1: but talk to me about that, because I know you

491
00:22:26,880 --> 00:22:29,360
Speaker 1: know exactly what I'm talking about. Two different industries, we're

492
00:22:29,359 --> 00:22:32,359
Speaker 1: two different people in two different cities. But talk to

493
00:22:32,400 --> 00:22:34,920
Speaker 1: me about that moment. Did you experience something similar?

494
00:22:35,000 --> 00:22:38,080
Speaker 3: Oh yeah, I mean it was like night and day,

495
00:22:38,240 --> 00:22:39,320
Speaker 3: you know when that happened.

496
00:22:39,359 --> 00:22:42,200
Speaker 2: You know, a few weeks later, and Black Lives Matter.

497
00:22:42,119 --> 00:22:45,840
Speaker 3: Started becoming a hashtag and a three letter thing, you know.

498
00:22:45,880 --> 00:22:47,680
Speaker 3: I was on calls and they were like, yeah, because

499
00:22:47,680 --> 00:22:49,800
Speaker 3: of BLM, we're gonna do this and we're gonna do that.

500
00:22:49,840 --> 00:22:51,160
Speaker 2: And I was like, whoa, whoa, whoa, Like.

501
00:22:51,640 --> 00:22:54,119
Speaker 3: We're not a trend, We're not a hashtag. And although

502
00:22:54,119 --> 00:22:56,720
Speaker 3: I was very grateful to get a lot of the

503
00:22:56,840 --> 00:23:00,080
Speaker 3: things and opportunities, then I started feeling like, did I

504
00:23:00,119 --> 00:23:02,120
Speaker 3: really earn it, you know, or did you guys really

505
00:23:02,160 --> 00:23:04,280
Speaker 3: want to just give this to me because you needed

506
00:23:04,320 --> 00:23:06,359
Speaker 3: somebody black on your platform. And I was like the

507
00:23:06,400 --> 00:23:10,600
Speaker 3: cleanest situation that you could find. And I think anytime

508
00:23:10,680 --> 00:23:12,920
Speaker 3: you can get some attention around what you're doing, that's

509
00:23:12,960 --> 00:23:15,800
Speaker 3: a good thing and that's God's gift. But I don't

510
00:23:15,800 --> 00:23:18,399
Speaker 3: want to be held to the standard of what that

511
00:23:18,480 --> 00:23:22,400
Speaker 3: time period was right with everything that I talked about

512
00:23:22,520 --> 00:23:23,440
Speaker 3: or everything that we did.

513
00:23:23,480 --> 00:23:24,720
Speaker 2: I'm sure you went through the same thing.

514
00:23:25,200 --> 00:23:27,160
Speaker 3: You were leading with your color, and I just never

515
00:23:27,359 --> 00:23:31,199
Speaker 3: remember leading with that outside of knowing who I was

516
00:23:31,240 --> 00:23:33,800
Speaker 3: and being proud of who I was. But every conversation

517
00:23:33,920 --> 00:23:37,040
Speaker 3: after that was so dorian. You know, as a black man,

518
00:23:37,400 --> 00:23:39,480
Speaker 3: we want you to help our initiative or this and that.

519
00:23:39,680 --> 00:23:42,480
Speaker 3: I'm like, my God, like, how about we just make

520
00:23:42,520 --> 00:23:45,520
Speaker 3: everything equal? How about we just treat each other fairly?

521
00:23:45,640 --> 00:23:49,199
Speaker 3: And I think it caused a bit of a weird

522
00:23:49,840 --> 00:23:53,960
Speaker 3: divide between some black people that were getting support and

523
00:23:54,040 --> 00:23:56,200
Speaker 3: some that were not, you know, because at that time,

524
00:23:56,280 --> 00:23:59,520
Speaker 3: everybody kind of felt like, well, I have a black business,

525
00:23:59,560 --> 00:24:01,399
Speaker 3: then it's black lives matter support me.

526
00:24:01,560 --> 00:24:02,960
Speaker 2: Right. Also, a lot of.

527
00:24:02,920 --> 00:24:06,120
Speaker 3: Brands were being supported at that time, and I don't

528
00:24:06,160 --> 00:24:09,520
Speaker 3: think a lot of them were ready for that magnitude

529
00:24:09,680 --> 00:24:12,360
Speaker 3: of success, and you look now, they couldn't keep up.

530
00:24:12,880 --> 00:24:15,840
Speaker 3: So I would like to go with the notion of

531
00:24:16,480 --> 00:24:20,200
Speaker 3: bringing people in because they deserve it and they're ready,

532
00:24:20,520 --> 00:24:22,239
Speaker 3: not because of their skin color. Because we're not going

533
00:24:22,280 --> 00:24:24,159
Speaker 3: to give somebody white a job because they're white, or

534
00:24:24,160 --> 00:24:27,360
Speaker 3: somebody Mexican a job because they're Mexican. They were handing

535
00:24:27,440 --> 00:24:32,199
Speaker 3: out stuff like reparations out here, and I was like,

536
00:24:32,560 --> 00:24:36,000
Speaker 3: you know, after a while, you start feeling uncomfortable when

537
00:24:36,040 --> 00:24:38,119
Speaker 3: you get the fiftieth call and they're like, Hi, so

538
00:24:38,160 --> 00:24:39,919
Speaker 3: we're in an airline and we'd love to give you

539
00:24:40,359 --> 00:24:42,920
Speaker 3: free tickets because you're black and you're a business owner.

540
00:24:42,960 --> 00:24:47,080
Speaker 3: You're like, but I didn't really do anything for that, however, Yeah,

541
00:24:47,119 --> 00:24:49,280
Speaker 3: we deserve it. But I like to work for what

542
00:24:49,920 --> 00:24:51,360
Speaker 3: I do, and I don't want it to be off

543
00:24:51,400 --> 00:24:53,840
Speaker 3: of my skin color. Just like you, Like you were

544
00:24:53,840 --> 00:24:56,600
Speaker 3: baking croissants and things like that, and you want to

545
00:24:56,640 --> 00:25:00,800
Speaker 3: be respected because it's good. You don't want to just

546
00:25:00,880 --> 00:25:03,240
Speaker 3: go in because someone's handing it to you because you

547
00:25:03,400 --> 00:25:05,720
Speaker 3: know so you want to be in a space because

548
00:25:05,720 --> 00:25:06,960
Speaker 3: you deserve to be in a space.

549
00:25:07,200 --> 00:25:11,159
Speaker 1: Yeah, and that's if you think about artisanal baking cookbooks

550
00:25:12,240 --> 00:25:15,399
Speaker 1: as white people. Of course, there's not many.

551
00:25:16,200 --> 00:25:17,560
Speaker 2: How many brothers in a kitchen making?

552
00:25:19,520 --> 00:25:20,080
Speaker 3: But you know what the.

553
00:25:20,000 --> 00:25:22,159
Speaker 1: Funny thing is, if you go to any restaurant or

554
00:25:22,200 --> 00:25:26,480
Speaker 1: any bakery, the face of these restaurants might be white,

555
00:25:26,600 --> 00:25:28,199
Speaker 1: but the whole kitchen is brothers.

556
00:25:28,720 --> 00:25:29,760
Speaker 2: It is us back.

557
00:25:29,840 --> 00:25:33,760
Speaker 1: They're physically touching and cooking all this food. But it's

558
00:25:33,880 --> 00:25:36,120
Speaker 1: rare that I'm going to be forever grateful to have

559
00:25:36,160 --> 00:25:39,120
Speaker 1: sold so many books because of the exposure I got

560
00:25:39,200 --> 00:25:43,240
Speaker 1: during the time where people wanted to push us forward.

561
00:25:43,520 --> 00:25:46,840
Speaker 1: I can't say I didn't like that, but it does

562
00:25:46,920 --> 00:25:50,560
Speaker 1: make you step back and be like, if that didn't happen,

563
00:25:51,680 --> 00:25:54,480
Speaker 1: would I have this podcast, would I have a TV show?

564
00:25:54,520 --> 00:25:56,520
Speaker 1: Would I have a second book? Or would my first

565
00:25:56,520 --> 00:25:58,600
Speaker 1: book have just withered away? And I like, you know

566
00:25:58,640 --> 00:26:01,600
Speaker 1: what I mean, Like, well, yeah, we don't.

567
00:26:01,400 --> 00:26:05,199
Speaker 3: Care and we don't get it. If you're good at

568
00:26:05,280 --> 00:26:08,800
Speaker 3: what you do and you know you're putting quality things

569
00:26:08,800 --> 00:26:11,159
Speaker 3: out to the world, it doesn't matter because if you

570
00:26:11,240 --> 00:26:13,959
Speaker 3: weren't good, you would not be here to stay. So

571
00:26:14,040 --> 00:26:16,960
Speaker 3: you just be another trend like a lot of other

572
00:26:17,080 --> 00:26:19,760
Speaker 3: black businesses were, just because people wanted to support. So

573
00:26:20,320 --> 00:26:23,280
Speaker 3: however you got here or get in the room, or

574
00:26:23,320 --> 00:26:26,399
Speaker 3: get some accolades or get more money, that is just

575
00:26:26,560 --> 00:26:31,600
Speaker 3: the divine universe doing it's work. But if you stay,

576
00:26:31,760 --> 00:26:33,479
Speaker 3: that means that you put the work in and you

577
00:26:33,520 --> 00:26:35,840
Speaker 3: deserve to stay. Like I know I deserve to stay

578
00:26:35,840 --> 00:26:38,480
Speaker 3: in this game because my products are good. We put

579
00:26:38,520 --> 00:26:40,159
Speaker 3: a lot of work into it and a lot of

580
00:26:40,160 --> 00:26:42,960
Speaker 3: things into it. So I feel very deserving and so

581
00:26:43,480 --> 00:26:45,240
Speaker 3: I can look back and say, you know, hey, that

582
00:26:45,320 --> 00:26:46,240
Speaker 3: was a nice uptick.

583
00:26:46,840 --> 00:26:47,840
Speaker 2: They get them all the time.

584
00:26:48,160 --> 00:26:52,199
Speaker 3: Yeah, yeah, man at it.

585
00:26:52,359 --> 00:26:53,800
Speaker 2: You know, thanks for the uptick.

586
00:26:53,920 --> 00:26:56,120
Speaker 3: But when it went up, I was able to sustain

587
00:26:56,200 --> 00:26:58,000
Speaker 3: and show people that I deserve to be here too.

588
00:27:01,400 --> 00:27:04,280
Speaker 1: Having a good time. Stay Flaky, We'll be right back.

589
00:27:18,119 --> 00:27:27,359
Speaker 1: Welcome back to Flaky Biscuit. Talk to me about butterskin man, Like,

590
00:27:27,520 --> 00:27:30,000
Speaker 1: how do you go from an Oprah chicken plate? Yeah,

591
00:27:30,480 --> 00:27:33,760
Speaker 1: you know, having this very successful coming, Like how why?

592
00:27:33,920 --> 00:27:34,120
Speaker 2: Man?

593
00:27:34,160 --> 00:27:36,800
Speaker 3: I had bad skin growing up, struggling with my skin,

594
00:27:36,920 --> 00:27:39,520
Speaker 3: and you know, I never had a plan to have

595
00:27:39,520 --> 00:27:41,639
Speaker 3: a skincare lot. I just wanted to fix my skin.

596
00:27:42,440 --> 00:27:44,760
Speaker 3: I was like being very vain at the time. I'm like,

597
00:27:45,400 --> 00:27:48,520
Speaker 3: my god, like I'm scarring and breaking out. And once

598
00:27:48,560 --> 00:27:50,879
Speaker 3: I found a solution for mine, everybody started asking me,

599
00:27:50,920 --> 00:27:52,679
Speaker 3: how did you clear your skin up?

600
00:27:52,720 --> 00:27:53,720
Speaker 2: And then I started.

601
00:27:53,359 --> 00:27:56,560
Speaker 3: Realizing that, like, especially black men were kind of embarrassed

602
00:27:56,600 --> 00:27:59,560
Speaker 3: to ask about skincare products and women, and there weren't

603
00:27:59,560 --> 00:28:02,760
Speaker 3: the resource versus around people of color, like it was

604
00:28:03,280 --> 00:28:06,359
Speaker 3: white people or other people growing up with their parents

605
00:28:06,359 --> 00:28:09,520
Speaker 3: started taking them to the DERMATOLEI at like thirteen. My

606
00:28:09,600 --> 00:28:12,679
Speaker 3: mom was like, go get some clear self and figure

607
00:28:12,720 --> 00:28:14,000
Speaker 3: it out. I hope it works, you know.

608
00:28:14,560 --> 00:28:16,879
Speaker 2: Yeah, you know, we always had.

609
00:28:16,760 --> 00:28:19,720
Speaker 3: Remedies for things, and I think, you know, skincare was

610
00:28:19,760 --> 00:28:23,280
Speaker 3: such a different space that we hadn't had much education

611
00:28:23,400 --> 00:28:26,240
Speaker 3: on as far as like what worked for our skin.

612
00:28:26,400 --> 00:28:28,480
Speaker 3: And so when I found a solution for my skin,

613
00:28:29,240 --> 00:28:31,520
Speaker 3: I came up with butter with my business partner, and

614
00:28:31,560 --> 00:28:33,160
Speaker 3: I was just hoping to get it to a few

615
00:28:33,160 --> 00:28:36,000
Speaker 3: people because people were asking me. So I felt bad

616
00:28:36,000 --> 00:28:38,040
Speaker 3: that I couldn't give them something when they were asking me.

617
00:28:38,080 --> 00:28:39,400
Speaker 3: So I was like, oh, go get some shade butter,

618
00:28:39,440 --> 00:28:41,640
Speaker 3: Go get this, go get that. So I said, let's

619
00:28:41,640 --> 00:28:44,320
Speaker 3: give it a shot. Let's see how it works. I knew,

620
00:28:44,320 --> 00:28:46,120
Speaker 3: I knew a lot of people that cared about their

621
00:28:46,120 --> 00:28:46,840
Speaker 3: skin and.

622
00:28:46,760 --> 00:28:48,520
Speaker 1: So and where were you during this time?

623
00:28:48,880 --> 00:28:52,120
Speaker 3: I was on a sitcom in La looking in my

624
00:28:52,160 --> 00:28:55,960
Speaker 3: apartment and I came home one night off sent really late,

625
00:28:55,960 --> 00:28:57,520
Speaker 3: and I just rolled out a business plan. I said,

626
00:28:57,520 --> 00:28:59,600
Speaker 3: you know, the next season, I'm going to take the

627
00:28:59,640 --> 00:29:02,520
Speaker 3: money and start a skincare line and hopefully, you know,

628
00:29:02,600 --> 00:29:05,320
Speaker 3: get it in a few stores. Before I could even

629
00:29:05,320 --> 00:29:07,760
Speaker 3: do all of that. Man my business partner, and he

630
00:29:07,880 --> 00:29:11,600
Speaker 3: had a manufacturing company and they did skincare. So we

631
00:29:11,680 --> 00:29:14,360
Speaker 3: tried it, started working on it, and six months later

632
00:29:14,520 --> 00:29:17,280
Speaker 3: it was here. I was like, Okay, I have a product.

633
00:29:17,480 --> 00:29:19,720
Speaker 3: That's crazy. I have a box, you know, but now

634
00:29:19,760 --> 00:29:21,720
Speaker 3: you have to get this box on other people's hands.

635
00:29:21,880 --> 00:29:23,880
Speaker 2: You gotta sell it. You gotta, you know, get the

636
00:29:23,920 --> 00:29:24,320
Speaker 2: word out.

637
00:29:24,360 --> 00:29:27,240
Speaker 3: And so I just used what I knew in entertainment

638
00:29:27,280 --> 00:29:29,239
Speaker 3: and how it would go promote the shows, or how

639
00:29:29,280 --> 00:29:32,640
Speaker 3: it would keep myself relevant in certain ways to keep

640
00:29:32,720 --> 00:29:35,920
Speaker 3: the skincare brand relevant, kept perfecting it and learning. I

641
00:29:35,960 --> 00:29:38,880
Speaker 3: was in the lab in Florida where we manufacturer, just learning.

642
00:29:38,880 --> 00:29:42,480
Speaker 1: It's manufacturing, yes, what is that due to proximity of

643
00:29:42,480 --> 00:29:44,600
Speaker 1: where you source ingredients or what's you don't have to

644
00:29:44,640 --> 00:29:47,400
Speaker 1: give me your business strategy, but I guess like we.

645
00:29:47,400 --> 00:29:49,520
Speaker 3: Get out of shade butter directly from Ghana, Africa. So

646
00:29:49,560 --> 00:29:51,320
Speaker 3: that was very important because I would come up to

647
00:29:51,360 --> 00:29:53,800
Speaker 3: New York and get like those big tales of shade

648
00:29:53,840 --> 00:29:56,560
Speaker 3: Better in Harlem and bring them back with me. Melt

649
00:29:56,640 --> 00:29:58,560
Speaker 3: it down, and I was like, I really want a

650
00:29:58,680 --> 00:30:02,200
Speaker 3: real shade butter. But it was so much better and

651
00:30:02,320 --> 00:30:05,480
Speaker 3: easier for us in the pandemic because so many brands

652
00:30:05,520 --> 00:30:08,800
Speaker 3: had been outsourcing from overseas. We get our raw materials

653
00:30:08,840 --> 00:30:11,360
Speaker 3: and then we send them here so Florida, and that's

654
00:30:11,360 --> 00:30:13,959
Speaker 3: where we kind of bottle everything up, package everything up,

655
00:30:14,440 --> 00:30:17,120
Speaker 3: and it put us ahead of the game in the

656
00:30:17,160 --> 00:30:20,600
Speaker 3: pandemic because it was so hard to get stuff from

657
00:30:20,800 --> 00:30:24,800
Speaker 3: other countries and overseas. So it's easier that I can

658
00:30:24,800 --> 00:30:27,120
Speaker 3: go down there and check on my stuff. And I

659
00:30:27,120 --> 00:30:29,040
Speaker 3: don't like to not be able to put eyes on

660
00:30:29,720 --> 00:30:30,200
Speaker 3: my stuff.

661
00:30:30,640 --> 00:30:33,320
Speaker 1: So yeah, let's just take me for example, because I'm

662
00:30:33,320 --> 00:30:35,360
Speaker 1: genuinely curious, like what do I need to do to

663
00:30:35,400 --> 00:30:37,480
Speaker 1: make my skin better? Because I look, I'm on camera, man,

664
00:30:37,520 --> 00:30:39,800
Speaker 1: I watched my TV shows. I gain a little weight,

665
00:30:39,840 --> 00:30:41,840
Speaker 1: and that's it's normal for me to think about my weight.

666
00:30:41,920 --> 00:30:44,840
Speaker 1: But like, I have started to notice my pores are

667
00:30:45,040 --> 00:30:47,240
Speaker 1: very big on my nose, and like now like parts

668
00:30:47,240 --> 00:30:48,840
Speaker 1: of my nose got like a big hole on it

669
00:30:48,960 --> 00:30:51,720
Speaker 1: or something. I like watching myself and I'm like, oh, like, man,

670
00:30:51,760 --> 00:30:52,400
Speaker 1: that's making you.

671
00:30:52,360 --> 00:30:54,120
Speaker 3: Notice it when you get older too, you know, when

672
00:30:54,120 --> 00:30:56,560
Speaker 3: you're younger, you're like, I don't really care. I would say,

673
00:30:56,680 --> 00:30:59,320
Speaker 3: like my kid comes with a cleanser of vitamin C

674
00:30:59,440 --> 00:31:01,440
Speaker 3: serum and I'm moisturizer. But I will say for a

675
00:31:01,480 --> 00:31:04,800
Speaker 3: brother like you, a cleanser, a good toner, and a

676
00:31:04,800 --> 00:31:09,320
Speaker 3: good moisturizer, some simple, easy and you really need to cleanse.

677
00:31:09,520 --> 00:31:12,120
Speaker 3: You know, you're in a kitchen cooking man, so it's.

678
00:31:12,000 --> 00:31:12,840
Speaker 2: A lot going on.

679
00:31:13,440 --> 00:31:15,600
Speaker 3: You want to cleanse your skin really well, and it

680
00:31:15,680 --> 00:31:18,440
Speaker 3: keeps the good oils in your skin. Sorry, our cleanser

681
00:31:18,520 --> 00:31:22,400
Speaker 3: is doesn't strip your skin of too many good vitamins

682
00:31:22,440 --> 00:31:22,720
Speaker 3: in it.

683
00:31:23,000 --> 00:31:24,760
Speaker 2: And then a toner to balance.

684
00:31:24,480 --> 00:31:27,640
Speaker 3: Your skin so that bump right there, it won't happen

685
00:31:27,720 --> 00:31:30,880
Speaker 3: if you are, you know, balancing your skin with a

686
00:31:30,960 --> 00:31:33,320
Speaker 3: toner every day, and then you keep it moisturized, so

687
00:31:33,320 --> 00:31:35,840
Speaker 3: then when you go out here you still have moisture

688
00:31:35,880 --> 00:31:37,800
Speaker 3: in your skin. You know, it's an organ. You can

689
00:31:37,840 --> 00:31:40,040
Speaker 3: take care of it. Yeah, that's put vitamins in it.

690
00:31:40,200 --> 00:31:42,520
Speaker 3: You gotta really nurture. You don't have to have a

691
00:31:42,600 --> 00:31:44,680
Speaker 3: routine of nine products like they try to pitch to

692
00:31:44,680 --> 00:31:46,800
Speaker 3: you so that you can have good skin. You can

693
00:31:46,840 --> 00:31:48,959
Speaker 3: do that with a couple of products. Keep it simple,

694
00:31:49,160 --> 00:31:50,040
Speaker 3: easy and efficient.

695
00:31:50,280 --> 00:31:52,960
Speaker 1: Where can we find your products? I mean like what

696
00:31:53,120 --> 00:31:55,040
Speaker 1: where can we find it online? Can we find it

697
00:31:55,080 --> 00:31:56,520
Speaker 1: in stores? And what cities?

698
00:31:56,880 --> 00:31:59,959
Speaker 3: Yeah, you can find but online, but askin dot com.

699
00:32:00,680 --> 00:32:03,800
Speaker 3: You can go to Macy's, you can go to Alta, J. C. Penney,

700
00:32:04,520 --> 00:32:08,600
Speaker 3: north Shroom's, Bloomingdale's. You know, type of saying on the internet,

701
00:32:08,680 --> 00:32:11,240
Speaker 3: and you can find a store near you. If you

702
00:32:11,280 --> 00:32:13,480
Speaker 3: want it today, you go to our website. We'll get

703
00:32:13,480 --> 00:32:14,680
Speaker 3: it to you in a couple of days.

704
00:32:15,960 --> 00:32:19,080
Speaker 1: Man boy, got that smooth? Boys, I gotta get that

705
00:32:19,080 --> 00:32:22,080
Speaker 1: that butter skin on. No, for real, man might stop.

706
00:32:22,440 --> 00:32:24,920
Speaker 1: We got to go into the city. There's an Alta

707
00:32:25,520 --> 00:32:29,680
Speaker 1: by Lincoln Center, so you know at Flaky Biscuit here,

708
00:32:29,880 --> 00:32:32,680
Speaker 1: we like to play a little game with our guests.

709
00:32:32,760 --> 00:32:35,240
Speaker 1: All right, it's time to play our flaky game.

710
00:32:39,520 --> 00:32:42,240
Speaker 2: I like a game, all right, so we play games.

711
00:32:43,840 --> 00:32:46,600
Speaker 1: I'm a poor little vino real quick. This is this

712
00:32:46,680 --> 00:32:49,640
Speaker 1: is black owned wine right here. Oh really, it's Andre

713
00:32:49,800 --> 00:32:51,560
Speaker 1: Mac a little plug. He was actually on our show

714
00:32:51,600 --> 00:32:54,520
Speaker 1: as well. And it's funny something you said. He literally

715
00:32:54,520 --> 00:32:56,480
Speaker 1: said the exact same thing. You know, being a black

716
00:32:56,520 --> 00:32:59,600
Speaker 1: man and wine is not easy. He doesn't want people

717
00:32:59,600 --> 00:33:01,680
Speaker 1: to buy his wine because he's black. You just you

718
00:33:01,720 --> 00:33:03,920
Speaker 1: just wants to be like, I'm a baker.

719
00:33:04,240 --> 00:33:04,840
Speaker 2: I'm a baker.

720
00:33:04,880 --> 00:33:06,720
Speaker 1: But like it's very good peanot noir.

721
00:33:06,960 --> 00:33:07,320
Speaker 2: All right.

722
00:33:07,360 --> 00:33:11,880
Speaker 1: So what I noticed about you know, you use natural ingredients, right,

723
00:33:12,520 --> 00:33:14,200
Speaker 1: and I was I was like reading these and greens, like, man,

724
00:33:14,200 --> 00:33:16,760
Speaker 1: it sounds like are you cooking or are you putting

725
00:33:16,760 --> 00:33:17,600
Speaker 1: stuff on your face?

726
00:33:17,920 --> 00:33:19,520
Speaker 2: You can cook, what I'm saying.

727
00:33:19,800 --> 00:33:25,280
Speaker 1: So I've got a list of five ingredients. One of

728
00:33:25,320 --> 00:33:29,120
Speaker 1: them is used in Cajun cooking. Okay, I'm gonna talk

729
00:33:29,120 --> 00:33:30,960
Speaker 1: to you about each ingredient and we'll see if you

730
00:33:31,080 --> 00:33:34,680
Speaker 1: know what property it has to offer your skin. So

731
00:33:34,720 --> 00:33:37,720
Speaker 1: we're gonna start with coconut. What does coconut do for

732
00:33:37,760 --> 00:33:38,120
Speaker 1: the skin?

733
00:33:38,440 --> 00:33:41,000
Speaker 3: Well, you know, coconut is used to make things like

734
00:33:41,040 --> 00:33:43,720
Speaker 3: coconut oil, which is good to actually clean the skin,

735
00:33:44,240 --> 00:33:47,480
Speaker 3: get rid of impurities, hydrate the skin. For the women,

736
00:33:47,560 --> 00:33:50,800
Speaker 3: it's a great makeup remover. And believe it or not,

737
00:33:50,880 --> 00:33:53,760
Speaker 3: I just found out this the night before last. Coconut

738
00:33:53,760 --> 00:33:56,720
Speaker 3: oil helps with hair growth very well.

739
00:33:56,600 --> 00:33:58,959
Speaker 1: Hair growth. That's funny you said coconut to me as

740
00:33:59,000 --> 00:34:01,080
Speaker 1: a baker. I'll be like well on coco Yeah, we

741
00:34:01,160 --> 00:34:03,840
Speaker 1: could make you know what I'm saying that. So coconut

742
00:34:04,000 --> 00:34:05,280
Speaker 1: avocado oil.

743
00:34:05,360 --> 00:34:06,160
Speaker 2: Avocado oil.

744
00:34:06,200 --> 00:34:10,080
Speaker 3: Avocado is great for like I've heard that people put

745
00:34:10,080 --> 00:34:12,799
Speaker 3: avocado under their eyes in the morning for puffiness. It

746
00:34:12,800 --> 00:34:16,960
Speaker 3: has a lot of antioxidants in it. Alvocado mask you

747
00:34:17,000 --> 00:34:20,200
Speaker 3: can make a mask out of. And oh, avocado has

748
00:34:20,239 --> 00:34:23,000
Speaker 3: a really great moisturizing and glowing effect.

749
00:34:23,680 --> 00:34:26,319
Speaker 1: I bet it. Avocado is like like God's.

750
00:34:27,760 --> 00:34:28,160
Speaker 2: Just spreads.

751
00:34:31,760 --> 00:34:32,759
Speaker 1: Put it all up on there.

752
00:34:32,840 --> 00:34:34,320
Speaker 2: Yeah.

753
00:34:34,840 --> 00:34:38,480
Speaker 3: Sour dough starter, sour dough starter, you stump me on air?

754
00:34:38,520 --> 00:34:38,920
Speaker 2: What is that?

755
00:34:40,239 --> 00:34:41,360
Speaker 1: This is what I bake bread with.

756
00:34:41,520 --> 00:34:43,480
Speaker 3: Okay, I love sour dough bread, so.

757
00:34:43,560 --> 00:34:45,360
Speaker 1: I didn't need to stump you. But as I was

758
00:34:45,400 --> 00:34:49,840
Speaker 1: doing this research, apparently when it dehydrates, it becomes like

759
00:34:49,960 --> 00:34:53,000
Speaker 1: hard and flaky and then appeels away. So studies are

760
00:34:53,040 --> 00:34:55,600
Speaker 1: being done. Look this up. Apparently people have been using

761
00:34:55,640 --> 00:34:58,120
Speaker 1: their starter as a face mask and letting it kind

762
00:34:58,120 --> 00:35:01,400
Speaker 1: of dehydrate and harden flakes away because of the lactic

763
00:35:01,440 --> 00:35:04,480
Speaker 1: acid bacteria and the probiotics in it. So the reason

764
00:35:04,480 --> 00:35:06,480
Speaker 1: the bread is good for you for your gut is

765
00:35:06,480 --> 00:35:09,880
Speaker 1: because of the bacteria that's harvested healthy bacteria. So apparently

766
00:35:09,920 --> 00:35:13,320
Speaker 1: all that acid in bacteria is good to exfoliate, cleanse,

767
00:35:13,480 --> 00:35:15,239
Speaker 1: and be anti inflammatory for your face.

768
00:35:15,400 --> 00:35:17,320
Speaker 3: I've never heard of that, but what a great fact

769
00:35:17,320 --> 00:35:23,360
Speaker 3: to know. A little side hustle, breadline, a little bread bread.

770
00:35:23,120 --> 00:35:24,879
Speaker 1: Face masks come in with the mask.

771
00:35:25,000 --> 00:35:26,359
Speaker 2: That's very interesting to know.

772
00:35:26,840 --> 00:35:29,640
Speaker 3: Sourdough bread is my favorite bread, so if I can

773
00:35:29,719 --> 00:35:31,160
Speaker 3: put it on my face, why not.

774
00:35:32,640 --> 00:35:34,640
Speaker 1: And the last ingredients apple cider vinegar.

775
00:35:34,760 --> 00:35:35,920
Speaker 2: Oh, that's good for everything.

776
00:35:36,000 --> 00:35:36,760
Speaker 1: That's good for everything.

777
00:35:36,840 --> 00:35:38,640
Speaker 2: I mean you can drink that stuff. You can put

778
00:35:38,640 --> 00:35:40,799
Speaker 2: it on a cut your face. You know.

779
00:35:40,920 --> 00:35:43,200
Speaker 3: That's somewhat like a toner too. Yeah, help balance your

780
00:35:43,200 --> 00:35:45,000
Speaker 3: skin out if you have a breakout, you can with

781
00:35:45,080 --> 00:35:47,520
Speaker 3: some outside of vinegar on a she'ld like help with

782
00:35:47,560 --> 00:35:51,440
Speaker 3: the swelling and any inflammation. Like that stuff is magic.

783
00:35:52,280 --> 00:35:54,880
Speaker 1: Man. Let me tell you, so, which of those ingredients

784
00:35:54,920 --> 00:35:58,080
Speaker 1: do you think is used in a Cajun crawfish boiled?

785
00:35:58,360 --> 00:36:01,520
Speaker 2: What was the first one in it? Let me live?

786
00:36:01,600 --> 00:36:03,759
Speaker 1: Okay, No on coconut avocado oil.

787
00:36:04,760 --> 00:36:06,600
Speaker 2: Well, I mean I guess you could use that, but.

788
00:36:06,680 --> 00:36:13,080
Speaker 1: No, sour dough starter, well, no, apple cider vinegar.

789
00:36:13,320 --> 00:36:18,040
Speaker 3: Probably yes, yes, yeah, yeah.

790
00:36:17,200 --> 00:36:21,200
Speaker 1: We are here talking about avocado oil occasion people tripping say.

791
00:36:21,120 --> 00:36:23,480
Speaker 3: Yes, I'm I mean only because I've seen apple side

792
00:36:23,480 --> 00:36:25,400
Speaker 3: of vinegar and like every one of my relatives I

793
00:36:25,440 --> 00:36:25,880
Speaker 3: was growing up.

794
00:36:25,920 --> 00:36:28,759
Speaker 2: So you use that for multiple you can use.

795
00:36:28,640 --> 00:36:30,719
Speaker 1: That for everything. So so that was a game, the

796
00:36:30,760 --> 00:36:33,160
Speaker 1: flaky game. You already know the apple side of vinegar

797
00:36:33,920 --> 00:36:37,600
Speaker 1: that clearly was the ingredient used in some Cajun cooking.

798
00:36:37,920 --> 00:36:39,879
Speaker 1: Thank you for playing. And so you know, the way

799
00:36:39,920 --> 00:36:42,200
Speaker 1: we like to end our episodes is that we like

800
00:36:42,280 --> 00:36:44,520
Speaker 1: to kind of highlight and talk about an organization that

801
00:36:44,880 --> 00:36:46,680
Speaker 1: is near and dear to your soul, to your heart

802
00:36:46,960 --> 00:36:49,560
Speaker 1: and yours is Costa LA. So could you explain to

803
00:36:49,640 --> 00:36:52,360
Speaker 1: us what is Costa LA, How did you get involved

804
00:36:52,400 --> 00:36:55,560
Speaker 1: with them, and what exactly are they doing to support

805
00:36:55,600 --> 00:36:56,120
Speaker 1: the community.

806
00:36:57,200 --> 00:36:59,759
Speaker 3: So I've been working with Costa LA for over a year.

807
00:37:00,239 --> 00:37:03,520
Speaker 3: I have a strong passion for the foster care system

808
00:37:03,719 --> 00:37:06,560
Speaker 3: while adoption, I'd like to adopt myself.

809
00:37:06,840 --> 00:37:08,399
Speaker 2: I grew up around foster kids.

810
00:37:08,440 --> 00:37:10,520
Speaker 3: My aunt was a foster mother, and so we teamed

811
00:37:10,560 --> 00:37:13,000
Speaker 3: up with Casta LA to give them some of the

812
00:37:13,040 --> 00:37:15,239
Speaker 3: resources that they need and you know, help some of

813
00:37:15,239 --> 00:37:18,480
Speaker 3: these kids find homes and take care of gifts for

814
00:37:18,600 --> 00:37:21,239
Speaker 3: Christmas and any financial support they need.

815
00:37:21,280 --> 00:37:22,440
Speaker 2: So shout out to Casta La.

816
00:37:22,480 --> 00:37:25,000
Speaker 3: It's a ton of great kids in this organization, in

817
00:37:25,000 --> 00:37:28,040
Speaker 3: this program, and they're doing a lot to give back

818
00:37:28,080 --> 00:37:28,439
Speaker 3: and help.

819
00:37:28,600 --> 00:37:31,800
Speaker 1: Wow, that's very, very impactful. I mean, I can't imagine

820
00:37:31,800 --> 00:37:34,040
Speaker 1: what it's like to grow up that way, but I

821
00:37:34,040 --> 00:37:37,359
Speaker 1: mean that's the whole thing about Flaky Biscuit, right, It's

822
00:37:37,440 --> 00:37:40,600
Speaker 1: just like, I want to have conversations where food was

823
00:37:40,640 --> 00:37:44,719
Speaker 1: a vehicle for your growth, but then we're realizing that

824
00:37:44,760 --> 00:37:47,400
Speaker 1: we're also able to kind of help the growth of others,

825
00:37:47,480 --> 00:37:50,880
Speaker 1: absolutely improve different communities. It's one thing for us to

826
00:37:51,000 --> 00:37:54,000
Speaker 1: have followers and do all this cool stuff, it's another

827
00:37:54,040 --> 00:37:56,399
Speaker 1: thing to get humbled, right, Yeah, this bowl of food

828
00:37:56,400 --> 00:37:59,040
Speaker 1: could humble you and make you just reconnect with that.

829
00:37:59,480 --> 00:38:02,080
Speaker 1: You honestly seem like such a cool dude, like straight up,

830
00:38:02,560 --> 00:38:04,360
Speaker 1: and the fact that you're doing that kind of work

831
00:38:04,600 --> 00:38:08,480
Speaker 1: with Costa La is extremely incredible. So we really appreciate it.

832
00:38:08,520 --> 00:38:12,040
Speaker 1: For the listeners. Check out Costa La support how you can,

833
00:38:12,440 --> 00:38:13,560
Speaker 1: because that's what it's all about.

834
00:38:13,600 --> 00:38:13,680
Speaker 2: It.

835
00:38:13,719 --> 00:38:15,120
Speaker 1: We could sit here and make jokes and all this

836
00:38:15,200 --> 00:38:17,120
Speaker 1: kind of thing and eat some food, but we really

837
00:38:17,160 --> 00:38:19,920
Speaker 1: want to. We really want to find ways to highlight

838
00:38:20,040 --> 00:38:25,800
Speaker 1: and talk about as many things that are impactful as possible. So, Dorian,

839
00:38:26,280 --> 00:38:29,799
Speaker 1: this was one of the great pleasures of my existence

840
00:38:29,920 --> 00:38:32,160
Speaker 1: in like like you biscuit world like it's really been

841
00:38:32,200 --> 00:38:36,200
Speaker 1: truly genuinely, I can feel your soul, probably because we're

842
00:38:36,239 --> 00:38:38,239
Speaker 1: both Southern. I feel like I could just go, like, yo,

843
00:38:38,280 --> 00:38:39,839
Speaker 1: you want to go get dinner, bro, like we could

844
00:38:39,880 --> 00:38:42,319
Speaker 1: just go and chop it up. Thank you so much

845
00:38:42,400 --> 00:38:45,279
Speaker 1: and your team for coming through here. We really really

846
00:38:45,320 --> 00:38:46,320
Speaker 1: appreciate having.

847
00:38:46,080 --> 00:38:48,040
Speaker 3: You my pleasure. Thanks for the gumbo. It was good,

848
00:38:48,200 --> 00:38:49,000
Speaker 3: Glad it wouldn't bad.

849
00:38:50,080 --> 00:38:58,360
Speaker 1: Thank you man, Thank you brother, thanks for listening them.

850
00:38:58,560 --> 00:39:01,799
Speaker 1: If you want my gumbo recipe, you can find it

851
00:39:01,840 --> 00:39:05,000
Speaker 1: on shondaland dot com. Tag me artists and Brian, tag

852
00:39:05,200 --> 00:39:08,479
Speaker 1: doory or not. Tag Shandaaland and post some photos, post

853
00:39:08,480 --> 00:39:10,319
Speaker 1: some videos. I want to see that rude cooking up.

854
00:39:10,480 --> 00:39:12,239
Speaker 1: I want to see that sausage sizzlin. You know what

855
00:39:12,280 --> 00:39:15,240
Speaker 1: I mean. Tell me how you did. I typically think

856
00:39:15,320 --> 00:39:17,400
Speaker 1: the best way to make a gumbo is to just

857
00:39:17,440 --> 00:39:20,239
Speaker 1: do it with your soul, So you know what I'm saying.

858
00:39:20,239 --> 00:39:22,440
Speaker 1: Spice it up, make sure that route gets nice and

859
00:39:22,520 --> 00:39:24,560
Speaker 1: dark and make sure you season it. Don't be shy

860
00:39:24,600 --> 00:39:26,400
Speaker 1: in the season it. Man, it's gotta have some flavor.

861
00:39:26,800 --> 00:39:28,120
Speaker 1: I'll let you boy. Can't wait for you all to

862
00:39:28,160 --> 00:39:32,960
Speaker 1: try that recipe. Check out Kasa La and donate or

863
00:39:33,080 --> 00:39:36,080
Speaker 1: volunteer your time. If you're in Los Angeles, you can

864
00:39:36,080 --> 00:39:39,160
Speaker 1: find them at kasala dot org. You can find my

865
00:39:39,280 --> 00:39:41,239
Speaker 1: handle and all the links I mentioned in the show

866
00:39:41,280 --> 00:39:45,680
Speaker 1: notes for this episode. Fam If you like Flaky Biscuit,

867
00:39:45,880 --> 00:39:50,160
Speaker 1: you already know what to do. Leave us a rating, review, share, subscribe.

868
00:39:50,239 --> 00:39:52,240
Speaker 1: You already know we coming through with the best food

869
00:39:52,280 --> 00:39:55,160
Speaker 1: podcast content out there, so you might as well let

870
00:39:55,160 --> 00:39:59,040
Speaker 1: everybody else know that too. Flaky Biscuit is executive produced

871
00:39:59,040 --> 00:40:03,640
Speaker 1: by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and

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00:40:03,760 --> 00:40:07,680
Speaker 1: Gabrielle Collins. Our creative producer is Bridget Kenna and our

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Speaker 1: editor and producer is Nicholas Harder, with music by Crucial.

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Speaker 1: Recipes from Flaky Biscuit can be found each week on

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Speaker 1: Shondaland dot com. Subscribe to the Shondaland YouTube channel for

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Speaker 1: more Flaky Biscuit content. Flaky Biscuit is a production of

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Speaker 1: Shondaland Audio in partnership with iHeartRadio. For more podcasts from

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Speaker 1: Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever

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Speaker 1: you listen to your favorite shows.