WEBVTT - Luke’s Diner: Tea Time with Tamron

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<v Speaker 1>I Am all in Again.

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<v Speaker 2>Lets you, I Am all in Again with Scott Patterson

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<v Speaker 2>an iHeartRadio podcast.

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<v Speaker 3>Hey Everybody, Scott Pounderson, I Am all In Podcast one

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<v Speaker 3>eleven productions, Iheartrated Media, iHeart Podcast Special edition of Luke

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<v Speaker 3>Steiner with the one and only Tamaron Haul joining us today.

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<v Speaker 3>A two time Emmy Award winning television hosts, veteran journalist,

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<v Speaker 3>and best selling author, Tameron is also the executive producer

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<v Speaker 3>of her ACCLAIM talk show, Tamaron Hall Beyond the Newsroom.

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<v Speaker 1>She has a passion for the kitchen.

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<v Speaker 3>Which led to the release of her cookbook last year,

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<v Speaker 3>and just a few days ago, she launched her latest

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<v Speaker 3>children's book, Harlem Honey, The Adventures of a Curious Kid,

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<v Speaker 3>So be sure to check it out. Without further ado,

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<v Speaker 3>please welcome Tamaron Hall. Hello, Tamaran, Hi Scott, how are

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<v Speaker 3>you good.

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<v Speaker 1>Welcome to the show. You've got a book out that's exciting.

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<v Speaker 1>Look at that great cover. Everybody go out and get this.

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<v Speaker 1>Tell us a little bit about this book.

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<v Speaker 4>Oh, thank you. You know what it is? Called a

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<v Speaker 4>heart Harlem Honey, The Adventure of a Curious Kid. It's

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<v Speaker 4>a book inspired by my curious kid who is now

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<v Speaker 4>five years old, and I am about thirty minutes from

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<v Speaker 4>seeing him participate in his first school musical. And how

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<v Speaker 4>that ties into the show, Scott, is that early on,

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<v Speaker 4>my son, like so many kids, are what we refer

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<v Speaker 4>to those pandemic kids, and that means not that necessarily

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<v Speaker 4>were born at that time, is that you were a

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<v Speaker 4>kid under the age of eighteen whose life was upended

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<v Speaker 4>by this once in a lifetime event. And Moses was

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<v Speaker 4>almost a year old, and suddenly we found ourselves smaller.

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<v Speaker 4>You know, we're not visiting cousins and grandparents and friends

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<v Speaker 4>and play dates and birthday parties. And by the time

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<v Speaker 4>life changed and reopened for us, I realized my son

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<v Speaker 4>was too and hadn't gone to a birthday party. We

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<v Speaker 4>go to the birthday party, the kid that I see

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<v Speaker 4>at home, who is outgoing and running around, is frozen

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<v Speaker 4>in place in the corner, and I think, Okay, that's

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<v Speaker 4>not a big deal. I was that way, you know,

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<v Speaker 4>first birthdays, it's noisy, it's a lot of things. And

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<v Speaker 4>then we see it more and more, and then we'd

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<v Speaker 4>see it at the grocery store, and I noticed that

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<v Speaker 4>this fear or this idea that the only safe place

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<v Speaker 4>was in our home with us was getting a little

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<v Speaker 4>too it was interrupting his joy, interrupting this and I

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<v Speaker 4>noticed that early on. So this book was really about

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<v Speaker 4>how to face those fears and how to help have

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<v Speaker 4>that conversation that fear is normal, fear is healthy. But

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<v Speaker 4>what's on the other side off of is this fun thing.

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<v Speaker 4>So Harlem Honey, is this adventure of discovering the first

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<v Speaker 4>place I think we all learned that the world is

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<v Speaker 4>bigger than our home. It's your neighborhood. So Harlem is

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<v Speaker 4>this neighborhood, but it can be any neighborhood in the world. Loulli, Texas,

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<v Speaker 4>which is where I'm from my first neighborhood. So it's

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<v Speaker 4>just a chance to have this loving and fun conversation

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<v Speaker 4>about facing fears as we do it tears.

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<v Speaker 1>Right.

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<v Speaker 4>We used to say big boys don't cry or big

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<v Speaker 4>girls don't cry. We don't say that anymore. And this

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<v Speaker 4>is an evolution of how to talk about fear.

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<v Speaker 1>Right.

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<v Speaker 3>Well, go out and get it, everybody, Harlem Honey The

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<v Speaker 3>Adventures of a Curious Kid Tammeron Hall. Instead of complaining,

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<v Speaker 3>she sat down and wrote a book to help us all.

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<v Speaker 4>I still complain sometimes I'm you know, my mother, I

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<v Speaker 4>was talking to my mom and it is outgoing, go

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<v Speaker 4>as I am, you know, on the show, and how

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<v Speaker 4>I may appear. You know, I still suffer from that.

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<v Speaker 4>My friends call me a social loaner because I am

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<v Speaker 4>a person who I think I can turn it on

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<v Speaker 4>and I love being around people and I'm a people person.

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<v Speaker 4>But if you say to me, here is a ticket

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<v Speaker 4>to the hottest part in Hollywood and you're gonna I'm like,

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<v Speaker 4>I'll take dinner with four friends, you know, it's like, Hello,

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<v Speaker 4>I am that person who I enjoy that intimacy. I

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<v Speaker 4>enjoy the opportunity to laugh as loud as possible and

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<v Speaker 4>just be myself. And sometimes when you are in a

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<v Speaker 4>new place or in a new situation, it's hard to

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<v Speaker 4>find yourself, even as an adult. And so this book

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<v Speaker 4>was a chance to have that conversation but also really

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<v Speaker 4>maybe share a bit more about me that people don't realize.

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<v Speaker 1>M hm, excellent, excellent, excellent. All right.

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<v Speaker 3>So in uh to Shift gears a little bit the food.

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<v Speaker 3>In season one, episode eighteen, the third, Laurele we go

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<v Speaker 3>to high Tea with Emily Tricks and Laurel I do

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<v Speaker 3>you have any special memories or traditions around high tea.

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<v Speaker 4>I absolutely do you do one d There's a place,

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<v Speaker 4>Lady Mindel here in New York City. I absolutely love

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<v Speaker 4>high tea. I am a snob about it, and I

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<v Speaker 4>know that that might surprise you. Country girl from Lulin, Texas.

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<v Speaker 4>One stop light in town. No, my first big, big

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<v Speaker 4>tea moment outside of the tea parties, and I threw

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<v Speaker 4>magnificent ones at age five in my room with the

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<v Speaker 4>best tea that you could ever have in sandwiches. It

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<v Speaker 4>was with NBC Today Show at the time, and I

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<v Speaker 4>had the pleasure of having the assignment of having high

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<v Speaker 4>tea at Fortnham and Mason. They shut down the place

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<v Speaker 4>and they were teaching me, the country girl, how to

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<v Speaker 4>have a proper high tea, and I was off to

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<v Speaker 4>the races. So we probably honestly have high tea at

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<v Speaker 4>least once a month. There's one fancy one on the

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<v Speaker 4>upper Upper East Side of New York. It's a hotel

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<v Speaker 4>that's doing it in whatever. They need to fix their

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<v Speaker 4>website because I keep trying to book a reservation. But

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<v Speaker 4>this is like a high height. But we go to

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<v Speaker 4>Lady Mendel and it's fantastic.

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<v Speaker 1>That's great. That's great.

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<v Speaker 3>So you've had this incredible career in journalism and television.

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<v Speaker 3>When did your love for cooking begin.

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<v Speaker 4>My love of food began the day I came out

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<v Speaker 4>of the womb. My love of cooking was about forty

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<v Speaker 4>eight years in the making. My father, who was in

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<v Speaker 4>the military for almost thirty years, love, love, love cooking.

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<v Speaker 4>It was his love languages that kids liked to say,

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<v Speaker 4>or the books like to say, it was everything that

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<v Speaker 4>he is. And my dad passed away. When I moved

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<v Speaker 4>here to New York to join NBC, I was a

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<v Speaker 4>kid who even in college, I was home for Thanksgiving.

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<v Speaker 4>I was home for Christmas, Thanksgivings, my favorite holiday. It

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<v Speaker 4>was my dad's favorite holiday. And my dad became ill

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<v Speaker 4>on Thanksgiving, and he passed away soon after his favorite holiday.

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<v Speaker 4>And the next year that came around, went to visit

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<v Speaker 4>my mom, and my mom's out of cook My mom

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<v Speaker 4>would admit that she probably married my dad because he

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<v Speaker 4>could cook and she did never have to go in

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<v Speaker 4>the kitchen other than to get ready for dinner. And

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<v Speaker 4>I wanted to send and I Love you to my

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<v Speaker 4>father who had passed away. So I went on this

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<v Speaker 4>journey with a friend Lisch Styling. She happens to be

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<v Speaker 4>a James Beard Award winning culinary producer and a phenomenal

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<v Speaker 4>recipe tester. We became friends and we sat out on

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<v Speaker 4>this journey that led to my cookbook. But the cookbook

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<v Speaker 4>was ten years in the making of me really finding

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<v Speaker 4>this love of cooking.

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<v Speaker 1>That's wonderful, what a story. It's called a confident.

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<v Speaker 4>Cook, A confident cook because we wanted joys fun in

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<v Speaker 4>the kitchen. It's like seventy three recipes that I think

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<v Speaker 4>are absolutely phenomenal, but it's also our story. She's from Wisconsin,

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<v Speaker 4>I'm from Texas. We are two kids who were underdogs.

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<v Speaker 4>Maybe on paper, you would never think that we'd be

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<v Speaker 4>friends because people tell you that, you know, she's white,

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<v Speaker 4>I'm black, she's gay, I'm straight. You know, all these opposites.

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<v Speaker 4>We have the same haircut, though, which is phenomenal. But

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<v Speaker 4>we tell the story of these two kids who grew

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<v Speaker 4>up in different parts of the country but found friendship

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<v Speaker 4>in New York through food and food a common thread,

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<v Speaker 4>and we like the same. We are meat lovers. I

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<v Speaker 4>mean even our book we have like this triple B Burger.

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<v Speaker 4>We have a couple of steaks because I sit listen.

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<v Speaker 4>I know the trend is vegan, but you cannot get

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<v Speaker 4>a Wisconsin I and a Texan in a room and

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<v Speaker 4>let and make us pretend that we don't leave with meat.

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<v Speaker 4>So we have like this beautiful steak, this ribbi that

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<v Speaker 4>my nephew. He lives in Buffalo. He's from Texas but

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<v Speaker 4>like me, and Heath lives in New York. He comes

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<v Speaker 4>to see me so often and he brought is now

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<v Speaker 4>fiance over and I was like, Okay, what do I make?

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<v Speaker 4>And I made this beautiful steak that's in our book

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<v Speaker 4>and he's like, I think, God Tamer, this might be

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<v Speaker 4>the best thing I heard in my life. But we

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<v Speaker 4>are meat lovers. We grill. We have a grasshopper because

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<v Speaker 4>we love both ice cream and that minty. It's just in.

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<v Speaker 4>It's breakfast, lunch, dinner, drinks. But it's a story of friendship,

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<v Speaker 4>a friendship that was formed through food. M H.

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<v Speaker 1>So what are your favorite go to meals?

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<v Speaker 3>If you were to pick just one, Yeah.

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<v Speaker 4>It's steak. I'm a steak girl. I'm a good steak girl.

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<v Speaker 4>We have this beautiful ribbi and it's such a crunchy

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<v Speaker 4>sear to it. It's super thick. When I go to

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<v Speaker 4>the butcher and order it. Thank god, my butcher loves me,

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<v Speaker 4>because the last time I was there, everyone behind me

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<v Speaker 4>is like, that's a thick steak. It's like two and

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<v Speaker 4>a half inch rare by, but you know, we get

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<v Speaker 4>that heat really really high and you get that crunch

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<v Speaker 4>on the end, and then we have a compound butter

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<v Speaker 4>that you can say for other things that we finish

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<v Speaker 4>it off and list jokes. If your smoke detector doesn't

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<v Speaker 4>go off in your house, you're not doing it right.

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<v Speaker 1>That's how you see.

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<v Speaker 4>That's how you're there.

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<v Speaker 1>Listen. I used to when I was on location last time.

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<v Speaker 3>Uh you know, that's how I would cook those steaks

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<v Speaker 3>and they weren't that fat, but the smoke I always had.

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<v Speaker 3>It was winter up there, so I had opened up

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<v Speaker 3>up the doors a cold, so shut up the smoke detector.

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<v Speaker 1>But I was doing it right because it tasty.

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<v Speaker 4>You're doing it right. Here's the deal. This is a

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<v Speaker 4>funny story. So my home smoke detector is linked to

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<v Speaker 4>our alarm, and the alarm insolantly calls the fire department.

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<v Speaker 4>And I told my husband was like, I don't this

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<v Speaker 4>good idea, and he's like, no, it's better, it's back up.

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<v Speaker 4>It's back up. I'm like, okay, I cook. The steak.

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<v Speaker 4>Alarm goes off. I forgot that it's hook to the

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<v Speaker 4>fire department. The fire comes to my house and I'm like,

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<v Speaker 4>oh no, everything's okay, and they're like, what are you

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<v Speaker 4>doing there? I start giving them cookbooks. I'm like, can

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<v Speaker 4>I started for something? I still got five five hundred

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<v Speaker 4>bus but I gave it the cookbook guests that we

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<v Speaker 4>believe in that seer, and then you got this beautiful

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<v Speaker 4>butter with it. We have a horistic carrot side dish

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<v Speaker 4>I pair with sometimes with this beautiful crispy finel zucchini.

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<v Speaker 4>But I'm a steak I am a I am truly

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<v Speaker 4>a steak girl.

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<v Speaker 1>Yeah, that's that's that's kind of my go to too.

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<v Speaker 3>That's that's a nice seared on both sides for just

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<v Speaker 3>like like two minutes or whatever.

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<v Speaker 4>Yeah, yeah, what's your temperature?

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<v Speaker 1>You know, it depends on the unit that I'm using.

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<v Speaker 3>I mean, I really just I messed up a couple

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<v Speaker 3>of steaks on this one because I undercooked them because

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<v Speaker 3>this unit I was using when I was you know,

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<v Speaker 3>in this condo complex up and but.

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<v Speaker 1>It was you know, I finally figured it out. What's setting?

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<v Speaker 3>You know, it was like between six and seven isn't

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<v Speaker 3>super high, but that you know, six and seven provided

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<v Speaker 3>a lot of heat.

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<v Speaker 4>Yeah yeah yeah. Do you like medium, medium, rare?

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<v Speaker 1>How do you know? I like it?

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<v Speaker 3>I like it crunchy on the outside and rare. I

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<v Speaker 3>like it red in the metal.

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<v Speaker 4>Yeah, medium rare for me. Yeah, yeah, it doesn't taste

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<v Speaker 4>right best.

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<v Speaker 3>No, no, no, you got to have that red man,

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<v Speaker 3>you gotta have yeah.

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<v Speaker 1>Yeah, so god.

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<v Speaker 3>Yeah, that's those meals were I love those meals. So

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<v Speaker 3>you've interviewed a ton of fascinating people. Has anybody ever

0:11:46.040 --> 0:11:50.080
<v Speaker 3>shared a food story or recipe that really stuck with you?

0:11:50.080 --> 0:11:51.760
<v Speaker 4>You know, that's a fantasic question.

0:11:51.920 --> 0:11:52.199
<v Speaker 1>Wow.

0:11:53.160 --> 0:11:55.720
<v Speaker 4>You know, when I started this talk show, one of

0:11:55.760 --> 0:11:58.040
<v Speaker 4>the things that I really was intentional about is that

0:11:58.040 --> 0:12:00.840
<v Speaker 4>we were storytelling. Right. So we do segments on our show,

0:12:00.840 --> 0:12:02.960
<v Speaker 4>we do full hours. Because when I was in morning TV,

0:12:03.240 --> 0:12:04.600
<v Speaker 4>not just as the Today Show, when I was in

0:12:04.600 --> 0:12:07.280
<v Speaker 4>local news, my pet peeve was like the poor chef

0:12:07.320 --> 0:12:08.960
<v Speaker 4>is like through one sentence and you're like.

0:12:08.960 --> 0:12:09.520
<v Speaker 2>Okay, bye bye.

0:12:09.520 --> 0:12:13.600
<v Speaker 4>Get in our website it's like what So for the hour,

0:12:14.320 --> 0:12:16.320
<v Speaker 4>we only book three chefs, and what we do is

0:12:16.440 --> 0:12:19.199
<v Speaker 4>we give each chef two segments, two full segments of

0:12:19.240 --> 0:12:20.920
<v Speaker 4>our shows to show it hours long, so that you

0:12:20.960 --> 0:12:24.640
<v Speaker 4>can storytell. And it's important to me to have that

0:12:24.720 --> 0:12:27.480
<v Speaker 4>component because our recipes mean something to us, what we

0:12:27.559 --> 0:12:30.120
<v Speaker 4>eat mean something to us. Even in my kid's book,

0:12:30.559 --> 0:12:34.080
<v Speaker 4>this kid, in exploring his neighborhood, ends up at Sylvia's,

0:12:34.080 --> 0:12:37.080
<v Speaker 4>the famous restaurant in Harlem, because the corn bread draws

0:12:37.160 --> 0:12:40.560
<v Speaker 4>him and got friends in. Because food means something. And

0:12:40.600 --> 0:12:42.720
<v Speaker 4>so when I have chefs or cooks or whomever on

0:12:42.760 --> 0:12:45.080
<v Speaker 4>our show, I want you to have that time to

0:12:45.160 --> 0:12:47.640
<v Speaker 4>explain not just the recipe, but won't why it mean

0:12:47.679 --> 0:12:51.880
<v Speaker 4>something to you. So I've been so many stories that resonate.

0:12:52.080 --> 0:12:55.520
<v Speaker 4>I'm not going to name drop, but I will Patti LaBelle.

0:12:56.040 --> 0:12:59.439
<v Speaker 4>You know, she's come on and made food and people

0:12:59.440 --> 0:13:01.920
<v Speaker 4>often see like patty pies and this like kitschy thing

0:13:02.040 --> 0:13:05.439
<v Speaker 4>or whatever. But you know, her food journey, especially her

0:13:05.480 --> 0:13:09.520
<v Speaker 4>healthy food journey, came because of the loss of almost

0:13:09.559 --> 0:13:13.559
<v Speaker 4>all of the women in her family due to not

0:13:14.280 --> 0:13:18.440
<v Speaker 4>you know, through to diabetes, but also lifestyle. And so

0:13:18.559 --> 0:13:22.360
<v Speaker 4>here's this beautiful woman, this effervescent woman who still loves

0:13:22.360 --> 0:13:26.400
<v Speaker 4>her patty pies and all those great things, storytelling that

0:13:26.480 --> 0:13:32.040
<v Speaker 4>you can still enjoy those recipes with also recognizing lifestyle.

0:13:32.080 --> 0:13:34.319
<v Speaker 4>And I know that's not the direction people probably thought

0:13:34.360 --> 0:13:36.120
<v Speaker 4>I was going to go with this, but it is

0:13:36.120 --> 0:13:40.520
<v Speaker 4>a whenever you can bring me into your family and

0:13:40.600 --> 0:13:44.000
<v Speaker 4>into your life, I'll tell you. Also, during the pandemic,

0:13:44.760 --> 0:13:46.840
<v Speaker 4>we had to do my show for my home and

0:13:46.880 --> 0:13:51.600
<v Speaker 4>we still did chefs and we did at the time

0:13:52.640 --> 0:13:55.320
<v Speaker 4>and Israeli chef who had taken off and she was

0:13:55.360 --> 0:13:58.720
<v Speaker 4>cooking from her kitchen in Tel Aviv and the sirens

0:13:58.720 --> 0:14:01.120
<v Speaker 4>went off, said I have to go. I have to go.

0:14:01.160 --> 0:14:03.520
<v Speaker 4>I have to go. The sirens are going off. And

0:14:03.559 --> 0:14:06.319
<v Speaker 4>I was like, what it was just real life had

0:14:06.360 --> 0:14:09.680
<v Speaker 4>come into full play. So it's it's these it's these

0:14:09.720 --> 0:14:16.680
<v Speaker 4>opportunities to talk and share that I always look for

0:14:17.240 --> 0:14:19.120
<v Speaker 4>and that always makes the food it's so weird, makes

0:14:19.120 --> 0:14:21.640
<v Speaker 4>the food taste better. It's a fascinating thing for me.

0:14:22.040 --> 0:14:28.000
<v Speaker 3>Right right right, Well, your book focuses on joy, no pressure,

0:14:28.040 --> 0:14:32.040
<v Speaker 3>cooking pressure. Do you have a favorite the quote unquote

0:14:32.120 --> 0:14:33.520
<v Speaker 3>lazy day meal?

0:14:33.720 --> 0:14:35.520
<v Speaker 1>That's that's easy.

0:14:35.520 --> 0:14:38.440
<v Speaker 3>It's still delicious tell us about that carbonara.

0:14:38.880 --> 0:14:42.240
<v Speaker 4>I'm a carbonar. I'm not a big pasta person. My

0:14:42.320 --> 0:14:44.520
<v Speaker 4>husband's from the Bronx. Our first date was at the

0:14:44.520 --> 0:14:47.000
<v Speaker 4>Pizza place because we had an argument over who had

0:14:47.040 --> 0:14:50.160
<v Speaker 4>better choice of pizza that he won. This played Emily's

0:14:50.520 --> 0:14:53.640
<v Speaker 4>in Clinton Hill and Brooklyn. My son, I believe it

0:14:53.720 --> 0:14:56.760
<v Speaker 4>or not, he is well, you know, like a lot

0:14:56.800 --> 0:14:58.840
<v Speaker 4>of kids, he likes pasta, but he is If you

0:14:58.880 --> 0:15:01.000
<v Speaker 4>ask him what his favorite meal is, he loves curry

0:15:01.040 --> 0:15:03.360
<v Speaker 4>chicken and dumplings. That's his thing, curry. It's like he's

0:15:03.360 --> 0:15:05.880
<v Speaker 4>five years old walking around like an old Caribbean man

0:15:05.920 --> 0:15:11.920
<v Speaker 4>wanting curry chicken. But for me, it's a quick carbonara.

0:15:11.960 --> 0:15:14.320
<v Speaker 4>I love like some of a lot of the chefs

0:15:14.320 --> 0:15:16.200
<v Speaker 4>that I've cooked with and had the honor of cooking

0:15:16.240 --> 0:15:19.520
<v Speaker 4>with over the years. You know, they love those late

0:15:19.640 --> 0:15:22.480
<v Speaker 4>night pastas with some shrimp and things like that, But

0:15:22.600 --> 0:15:25.600
<v Speaker 4>carbonara every I went to Rome for the first time

0:15:25.640 --> 0:15:28.520
<v Speaker 4>at about twenty six years old on a work trip

0:15:28.640 --> 0:15:30.400
<v Speaker 4>and then I saw Tom Cruise make it on the

0:15:30.440 --> 0:15:33.960
<v Speaker 4>Oprah Winfrey Show after that, and I was like, oh right,

0:15:33.960 --> 0:15:35.480
<v Speaker 4>it's like one hundred years ago. It stuck in my

0:15:35.520 --> 0:15:39.080
<v Speaker 4>mind and a good carbonar. I keep a nice piece

0:15:39.120 --> 0:15:42.040
<v Speaker 4>of panchetta frozen, like a nice stick cut, because it's

0:15:42.040 --> 0:15:43.600
<v Speaker 4>hard sometimes to find a New York You go to

0:15:43.640 --> 0:15:45.520
<v Speaker 4>the deli and they give you a little thin But

0:15:45.600 --> 0:15:49.240
<v Speaker 4>I like a good carvernar, a good eggy moist, not

0:15:49.440 --> 0:15:50.240
<v Speaker 4>dry cavernar.

0:15:52.440 --> 0:15:57.440
<v Speaker 3>If you could challenge any other celebrity to a bakeoff,

0:15:58.080 --> 0:15:58.760
<v Speaker 3>who would it be?

0:15:59.320 --> 0:15:59.960
<v Speaker 4>A bakeoff?

0:16:00.400 --> 0:16:01.200
<v Speaker 1>A bake off?

0:16:01.440 --> 0:16:05.880
<v Speaker 4>Oh god, I guess it would be Carla Hall because

0:16:05.920 --> 0:16:09.560
<v Speaker 4>we're halls and only one hall wins. Two halls go

0:16:09.680 --> 0:16:11.000
<v Speaker 4>in what comes out.

0:16:11.320 --> 0:16:12.880
<v Speaker 1>I just I talked to her yesterday.

0:16:13.240 --> 0:16:14.040
<v Speaker 4>I did too.

0:16:18.920 --> 0:16:19.600
<v Speaker 3>Small world.

0:16:20.040 --> 0:16:21.800
<v Speaker 4>It's a small hall, after all.

0:16:26.760 --> 0:16:27.600
<v Speaker 1>That's amazing.

0:16:28.440 --> 0:16:31.520
<v Speaker 4>She was great, she said, Oh my gosh, she's the best.

0:16:31.640 --> 0:16:33.560
<v Speaker 4>But yeah, I think so because it's just funny. It

0:16:33.960 --> 0:16:36.240
<v Speaker 4>would be funny to promo the battle, you.

0:16:36.200 --> 0:16:37.080
<v Speaker 1>Know, huh.

0:16:37.920 --> 0:16:41.120
<v Speaker 4>And she actually baked my son's birthday cake for his

0:16:41.160 --> 0:16:41.760
<v Speaker 4>fourth birthday.

0:16:41.760 --> 0:16:44.240
<v Speaker 3>I think it was, and Sarah, okay, maybe we can

0:16:44.320 --> 0:16:45.000
<v Speaker 3>arrange that.

0:16:45.200 --> 0:16:47.720
<v Speaker 4>You know, well, I would lose, so there's no point

0:16:47.720 --> 0:16:49.800
<v Speaker 4>in this. I mean, it's just it's only good for

0:16:49.880 --> 0:16:53.240
<v Speaker 4>promotional purposes. We know how it goes down.

0:16:57.800 --> 0:17:00.720
<v Speaker 3>What about any book tours or events to promote this.

0:17:01.000 --> 0:17:01.200
<v Speaker 1>Yeah.

0:17:01.360 --> 0:17:04.119
<v Speaker 4>Yeah, We're headed out on a book tour. We have

0:17:04.520 --> 0:17:08.120
<v Speaker 4>Books of Wonder here in New York coming up. I'll

0:17:08.119 --> 0:17:12.800
<v Speaker 4>be in Chicago and Downers Grove and Anderson Bookstore, Kindred

0:17:12.920 --> 0:17:17.640
<v Speaker 4>Stories in Houston will be getting by there. So I'm

0:17:17.680 --> 0:17:20.159
<v Speaker 4>just excited to get out here. Listen. I never imagine

0:17:20.200 --> 0:17:21.960
<v Speaker 4>I'd be writing any of these books that I've had

0:17:22.000 --> 0:17:24.800
<v Speaker 4>a great honor too, but this one really means something

0:17:24.840 --> 0:17:27.960
<v Speaker 4>because I think, as I said, you know, I have

0:17:28.000 --> 0:17:30.760
<v Speaker 4>a son. There are many things I never imagine. I

0:17:30.800 --> 0:17:34.280
<v Speaker 4>do think I'm a product of great storytellers like Judy

0:17:34.400 --> 0:17:37.480
<v Speaker 4>Bloom and great shows that made me an empowering woman.

0:17:38.119 --> 0:17:42.199
<v Speaker 4>Now that I have this son, I noticed early on

0:17:42.359 --> 0:17:48.080
<v Speaker 4>that talking to boys and uplifting them sometimes gets lost

0:17:48.119 --> 0:17:52.280
<v Speaker 4>and empowering girls, empowering women like myself. There are new

0:17:52.280 --> 0:17:56.879
<v Speaker 4>studies that show boys behind academically, fewer boys going to college,

0:17:56.920 --> 0:17:59.640
<v Speaker 4>and all these things that I think sometimes when we

0:18:00.920 --> 0:18:03.800
<v Speaker 4>or love into one thing, we leave something else empty.

0:18:04.320 --> 0:18:07.159
<v Speaker 4>And I wanted to give any parent, I mean, boy

0:18:07.280 --> 0:18:09.480
<v Speaker 4>or girl whatever to read this book. But it was

0:18:09.520 --> 0:18:11.960
<v Speaker 4>important for me to have this little protagonist, this little

0:18:12.000 --> 0:18:16.280
<v Speaker 4>boy who has some fears, but through fun and through friendship,

0:18:16.320 --> 0:18:19.840
<v Speaker 4>through kindness, can start to explore. He's curious. I think

0:18:19.880 --> 0:18:22.320
<v Speaker 4>the biggest thing to get over fear is curiosity. I'm

0:18:22.320 --> 0:18:24.480
<v Speaker 4>curious about you, Scott. You were curious about my sake.

0:18:24.680 --> 0:18:27.359
<v Speaker 4>Before you know it, we're slapping back, we laughing, like

0:18:27.440 --> 0:18:29.840
<v Speaker 4>you know, we've known each other our whole lives. Food

0:18:29.960 --> 0:18:34.159
<v Speaker 4>does that, food does that? And this kid in this book,

0:18:34.200 --> 0:18:36.680
<v Speaker 4>I hope gives a folks an opportunity to talk to

0:18:36.760 --> 0:18:39.840
<v Speaker 4>kids about There's so much fun on the other side

0:18:39.880 --> 0:18:42.760
<v Speaker 4>of fear. There's fun in food, right, and sometimes we're

0:18:42.760 --> 0:18:45.080
<v Speaker 4>afraid to try something. I didn't have a blueberry until

0:18:45.080 --> 0:18:47.800
<v Speaker 4>I was thirty five, and now I probably went every day,

0:18:47.840 --> 0:18:49.920
<v Speaker 4>So you know, there's fun in it. I appreciate your

0:18:49.920 --> 0:18:52.760
<v Speaker 4>time and I appreciate you being interested in it too.

0:18:53.320 --> 0:18:56.120
<v Speaker 3>Well, there you go, tamer And Hall, Ladies and gentlemen,

0:18:57.680 --> 0:19:00.679
<v Speaker 3>check out our book, Harlem Honey, The Adventure of a

0:19:00.800 --> 0:19:01.600
<v Speaker 3>Curious Kid.

0:19:01.720 --> 0:19:03.160
<v Speaker 1>It is out now.

0:19:04.800 --> 0:19:08.040
<v Speaker 3>Continue to success on your show and all the best.

0:19:08.080 --> 0:19:11.400
<v Speaker 3>And it was wonderful, wonderful meeting you, and I hope

0:19:11.400 --> 0:19:13.600
<v Speaker 3>we can do this again in the not too distant future.

0:19:14.040 --> 0:19:19.040
<v Speaker 3>Tamer And haul everybody, and remember thanks for your downloads everybody,

0:19:19.119 --> 0:19:22.919
<v Speaker 3>best fans on the planet, and remember where you lead.

0:19:23.040 --> 0:19:24.040
<v Speaker 1>We will follow.

0:19:24.119 --> 0:19:55.200
<v Speaker 5>Stay safe everyone, everybody, and don't forget.

0:19:55.200 --> 0:19:59.240
<v Speaker 3>Follow us on Instagram at i Am All In podcast

0:19:59.320 --> 0:20:13.520
<v Speaker 3>and email us at Gilmour at iHeartRadio dot com.