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Speaker 1: If you're about to make a change in your life

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Speaker 1: and you feel uncomfortable, that's the best feeling you can

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Speaker 1: have because for the first time in your life, you'll

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Speaker 1: make a new decision that's going to be best for

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Speaker 1: you and not what somebody told you to do. And

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Speaker 1: that's when all bets are off. Welcome to Money Making

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Speaker 1: Conversation Masterclass. I'm your host, Rashwan MacDonald. Our theme is

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Speaker 1: there's no perfect time to start following your dreams. I

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Speaker 1: recognize that we all have different definitions of success. For

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Speaker 1: you and maybe decide to your jam, it's time to

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Speaker 1: stop reading other people's success stories to start living your

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Speaker 1: own keep winning. My next guest is Mark Chef put

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Speaker 1: the Worst Chef in front of him Marcus Samuelson. He's

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Speaker 1: an award winning chef, restaurant tour best selling author, TV personality, philanthropists,

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Speaker 1: and food activists. His culinary career spans over twenty five years.

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Speaker 1: Has numerous restaurants in the US and internationally, including The

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Speaker 1: Red Rooster, Marcus, B and B in Order, Marcus Montreal,

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Speaker 1: and more. His book is called The Rise Black Cooks

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Speaker 1: and the Soul of American Food. The book is celebrating

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Speaker 1: contemporary Black cooking, highlighting the food culture and history and

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Speaker 1: stories and recipes. The book covers the diverse contributions and

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Speaker 1: traditions that influence Black cooking and American culture from African

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Speaker 1: continent to the Caribbean and US. We have a lot

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Speaker 1: of talk about the process of creating the book, naming

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Speaker 1: it the Rise Black Cooks and the Soul of American Food.

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Speaker 1: Why did he write the book, how did he decide

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Speaker 1: this was the next book that he wanted to do.

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Speaker 1: So he's here, y'all, please welcome to the Money Making Conversation.

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Speaker 1: Chef Marcus Samuelson.

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Speaker 2: Thank you so much for having me. I'm excited to

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Speaker 2: be here.

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Speaker 1: My man, I'm gonna tell you something when you write

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Speaker 1: a book like that. First of all, you love food,

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Speaker 1: don't you, Chef. You just love food. Let's get that out.

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Speaker 1: Let's get that out front, because I see when I've

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Speaker 1: read past books and I've just followed you on TV,

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Speaker 1: that's like a twinkle in your eye because I love

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Speaker 1: the way you dressed too. So I'm a clothes man

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Speaker 1: and so so you got a look. See. I've interviewed

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Speaker 1: a lot of chefs over the years. You are probably

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Speaker 1: the best dressed chef I've sued to date.

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Speaker 2: Can you take to say that I also love food

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Speaker 2: than more than anybody else. That is, the kitchener has

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Speaker 2: give me license to travel in my dream all over

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Speaker 2: the world. And I'm very very grateful for that. And

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Speaker 2: of course, as a black man, you got to bring

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Speaker 2: you stop with it.

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Speaker 1: I ever had to do some chef. Give yourself your due, man,

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Speaker 1: because everybody don't have that style. You got the hats,

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Speaker 1: you got the vest, you like light colors, green, yellow,

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Speaker 1: you know, you know how to put it together, patterns, squares. See,

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Speaker 1: I weire a lot of tailor clothes and so so

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Speaker 1: you're much more daring. But I just say that in

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Speaker 1: a in a complimentary way because I'm a you know,

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Speaker 1: I wear a lot of suits.

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Speaker 2: My neighbor, you know, my blog is amazing living in Harlem.

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Speaker 2: You know this, It's take an amazing village, you know.

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Speaker 2: So my neighbor is mister dapper dad.

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Speaker 1: A right, right.

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Speaker 2: So whatever I put on, I'm still far behind because everything.

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Speaker 1: You know what I mean, because I lived in New York.

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Speaker 1: I lived last time I was up in New York,

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Speaker 1: I was up Steve Harvey and I was up there

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Speaker 1: from two thousand and five to two thousand and seven,

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Speaker 1: and I lived in forty thirty ninth and first, and

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Speaker 1: then previously when I was up there was the eighty

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Speaker 1: six and first, so I was all always up in

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Speaker 1: the Harlem. And I've been by your restaurant, by the way,

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Speaker 1: I've not met you, but I've been by your because

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Speaker 1: when it opened, it was always it was always hard

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Speaker 1: to get in. It was always hard to get in, Okay,

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Speaker 1: always hard, which is a compliment. It's a compliment, okay.

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Speaker 1: And in the book that we're about to discuss is

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Speaker 1: called The Rise, Black Cooks and the Soul of American Food.

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Speaker 1: Now I'm from Houston, Texas, so I like to consider

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Speaker 1: that one of the heart of the South Cities. And

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Speaker 1: I also lived in Atlanta, Georgia. Atlanta, Georgia, so so,

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Speaker 1: and i've lived in Chicago. I'm just give you the

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Speaker 1: range of who you're talking to here, Marcus. I've lived

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Speaker 1: in Chicago four years. I lived in New York two years.

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Speaker 1: I've been living in Atlanta since two thousand and seven.

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Speaker 1: I lived in Los Angeles fifth ten years. And I

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Speaker 1: was born and raised in Houston, Texas. So I have

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Speaker 1: and I have been all over this country. In eight

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Speaker 1: Fantastic Food, I still believe Chicago is the best place

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Speaker 1: to eat across the board. Were talking about variety, can't

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Speaker 1: about top Chicago. That's my estimate. Now, what do you

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Speaker 1: think is the best place in this country to eat

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Speaker 1: before we get into your book.

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Speaker 2: Well, well, I'll tell you what. There is a couple

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Speaker 2: of places that people might not have as number one,

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Speaker 2: but I'll tell you it is the great foods because

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Speaker 2: it's very diverse. It's one of the most diverse cities

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Speaker 2: in America, and people don't know about that because it's

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Speaker 2: in Texas. I said food, the Vietnamese food, of course,

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Speaker 2: the Black food that comes out out of Houston, but

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Speaker 2: also amazing Indian food and Mexican Mexican American food. Of course,

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Speaker 2: Houston don't keep great food.

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Speaker 1: Well, but I didn't want to sound selfish. You know,

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Speaker 1: people don't he from Houston. He will say that, you know,

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Speaker 1: but Houston. I'm telling you something. Dining out in Houston

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Speaker 1: is amazing because of the fact that, like you said,

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Speaker 1: textam X, don't Bobby C you don't, my goodness, you know.

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Speaker 1: Then you got this just down the road in New Orleans.

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Speaker 1: So you've got that flavor coming into Houston and they

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Speaker 1: fish all the because we're in the golf of Mexico.

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Speaker 1: So you got all those varieties that you were talking about,

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Speaker 1: and it is a very diverse city from from the

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Speaker 1: type of from Indian food is fantastic there and and

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Speaker 1: so so yes, you're you're right. So I will, I

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Speaker 1: will put I always put a crown on my my

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Speaker 1: born city because it does deliver. But you're absolutely right.

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Speaker 1: So now we're now we're talking about this this book

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Speaker 1: here that you've written, that you created. Why this book markus?

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Speaker 1: Why did you write this book?

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Speaker 2: Well, we we had to because you know, just as

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Speaker 2: American history around black culture is not great, so it's

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Speaker 2: the same with food. And for me, it was very

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Speaker 2: important with the chef with a big platform, it was

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Speaker 2: important to me to connect the dogs that black excellence

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Speaker 2: when it comes to food needs to be documented and

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Speaker 2: there needs to be hats off to the incredible legacy

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Speaker 2: what black chefs has done before us to set up

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Speaker 2: this moment, right you have. You know, even from Devi

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Speaker 2: Thomas Jefferson's time, you know the black chefs that he

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Speaker 2: had going up to Miss Lee at Chase that you

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Speaker 2: know ran her restaurant. You could chase still going on

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Speaker 2: in Orleans for seventy years, you know what I mean.

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Speaker 2: Even some people that are not as known, like someone

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Speaker 2: like Georgia Gilmore that you know was raised money for

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Speaker 2: more MLK for the movement. For example, that you have

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Speaker 2: chefs like Superior Right that worked for chef Linda B. Johnson,

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Speaker 2: and she was the one that was convincing him that

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Speaker 2: for the Black rights to vote, for example, in nineteen

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Speaker 2: sixty four. So chefs, black chefs has contributed in so

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Speaker 2: many different ways. And then of course you look at

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Speaker 2: southern food, what we call today's sole food. You can't

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Speaker 2: talk about American food without the black contribution. Think about

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Speaker 2: creole cooking, right, think about barbecue. But wherever you find

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Speaker 2: in American history book, you can't find us. And for me,

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Speaker 2: it's real. It's all of value we have added. Of course,

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Speaker 2: we have a value proposition that is not cannot be monolithic.

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Speaker 2: We've added so much and it was important to document

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Speaker 2: it and present it in a new way.

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Speaker 1: Wow, we're talking to I'm talking to chef Marcus Samuelson.

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Speaker 1: His book The Rise Black Cooks and the Soul of

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Speaker 1: American Food. Now it's the book is broken up to

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Speaker 1: five chapters, correct, you said, in the next the remix,

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Speaker 1: the migration, the legacy, and the origin, and like I said,

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Speaker 1: his little subtitles tied to each to like the next

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Speaker 1: where black food is headed. And then on the remix,

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Speaker 1: black cooking integrates many cultures, which is so true. The

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Speaker 1: migration influence of the American South where I'm from, then

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Speaker 1: the legacy, all the new journeys from Africa to America.

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Speaker 1: Let's talk right there. Because the diaspora, hopefully I said

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Speaker 1: that correctly, has been a type of meal that is

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Speaker 1: suddenly appearing across this country. All right. I will tell

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Speaker 1: you I was first exposed to it when I used

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Speaker 1: to take my family down to Disney World in Orlando,

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Speaker 1: and they had a menu that's completely in an African menu.

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Speaker 1: In fact, they have a buffet, and that's what I

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Speaker 1: was exposed to, that amazing, spicy, diverse menu of African food.

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Speaker 1: And I also have another restaurant there which is one

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Speaker 1: of the restaurants, which is a menu driven restaurant as well.

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Speaker 1: So that's what I got exposed to that food. Why

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Speaker 1: has there been such an explosion of the African menu

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Speaker 1: in America?

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Speaker 2: Well, I think because I think a couple of things

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Speaker 2: Internet and opportunity to link and bridge like you can.

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Speaker 2: Now you know a lot of my chef friends they're

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Speaker 2: going to Legos to learn about too now the way

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Speaker 2: they used to go to France or Italy. Right, that

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Speaker 2: wasn't possible sixteen twenty years ago. And I think about

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Speaker 2: there's always been a back and forth between the continent

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Speaker 2: of Africa and Black excellent. You think about music, right,

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Speaker 2: think about how Fella and all the African American deficians

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Speaker 2: used to go to Africa, stev everybody went to Africa

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Speaker 2: to learn, and now you have you know, afrobeats, and

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Speaker 2: you have hip hop that tech influences from that. So

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Speaker 2: in music, the links blues. Everyone knows where the blues

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Speaker 2: truly come from, for example. But guess what it wasn't

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Speaker 2: just music that problem like that, It was also food,

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Speaker 2: so okra right, how did it get here? Of course

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Speaker 2: it's the history with enslaved and slavery, right, very difficult

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Speaker 2: history talk about, but it also brought us the food

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Speaker 2: that we have. So just as much as the music

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Speaker 2: came from Africa and came to America as part of

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Speaker 2: our black narrative, there's also linkage with the food. You know, Okrah,

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Speaker 2: the states of American cooking comes from Africa, and for

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Speaker 2: us it's not today. It's an opportunity to share and

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Speaker 2: talk about it and take take something that was very

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Speaker 2: dark and difficult to something positive.

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Speaker 1: Well, yeah, it really is, and it's a it's an

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Speaker 1: interesting taste, a lot of colors, you know, I want,

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Speaker 1: I think purple ams. Come on that. Brother, I I

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Speaker 1: got to tell I'm a food. Now, I'm a food

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Speaker 1: that I love eating great food. Now let's did you

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Speaker 1: say legos? And I ran across that planteing menu. It's

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Speaker 1: in your book. I believe it's in that next next chapter. Now, see,

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Speaker 1: I'm a guy. The reason I got excited about that

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Speaker 1: because I'm a guy.

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Speaker 3: You know.

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Speaker 1: I go into the store and I buy it in

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Speaker 1: the store, just reheat it. That's what I do. You know, boy,

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Speaker 1: your brand was one of the brands, popular brands that

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Speaker 1: I always had in my house. Okay, Now I see

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Speaker 1: a nice little simple recipe in your book now, which

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Speaker 1: you know, like I said, you know, when you when

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Speaker 1: you get these recipe books, sometimes they can be so daunting.

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Speaker 1: Sometimes chef that is you like, man, I can't cook

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Speaker 1: nothing in this book, but your book is different. And

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Speaker 1: also the way you stylized your book because you're you're

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Speaker 1: you're honoring chefs and restaurants across the country, and that

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Speaker 1: was a unique take that I've never seen any any

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Speaker 1: restaurant book. Because your boy my boy, I wanted to say,

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Speaker 1: I won't call them my boy. Because I went up there.

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Speaker 1: I interviewed don't want the show, and I told him

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Speaker 1: my wife and I was a fly to Seattle and

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Speaker 1: spin an we did yeah, and he was shocked. I say, hey, man,

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Speaker 1: I said, look, brother, look, I said, I go for

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Speaker 1: good food. I looked online. I said, man, you got

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Speaker 1: some food that I want to eat. And I went

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Speaker 1: up to June Baby in Seattle. And you're very familiar

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Speaker 1: with that. D Walo Jordan straight out of Florida, Florida

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Speaker 1: bar Okay.

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Speaker 2: Love, we love Eduardo. I talk what we wanted to highlight, right,

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Speaker 2: I wanted, I want to blast there's so many black

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Speaker 2: chefs in this country that are amazing, and then the

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Speaker 2: Jordan is one of them, and so is someone like

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Speaker 2: Corla Hall, and so is someone like Ninsha Arrington. And

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Speaker 2: what you ending up doing when you read the book,

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Speaker 2: you can look good. It as two ways you can

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Speaker 2: look forward to go to Seattle and go to Eduardo's

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Speaker 2: West Point. You can look at this book as hey,

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Speaker 2: I live in Atlanta. Okay, who in Atlanta should I

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Speaker 2: link up with? Maybe your company wants to do a

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Speaker 2: corporate buyout? Okay?

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Speaker 3: Good.

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Speaker 2: So this book not only did I do deeper down

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Speaker 2: on forty chefs for sword tellers across the country, I

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Speaker 2: also added another two hundred black chefs and food writers

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Speaker 2: in the back with their Instagram handled, so no one

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Speaker 2: can say to me, well, how do I find them?

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Speaker 2: It's hard to find them. It's not hard to find them.

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Speaker 2: In the rise. You can. You can find every single one.

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Speaker 2: And wherever your community is, I can guarantee someone is

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Speaker 2: in wherever you live in the country is an amazing

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Speaker 2: local black chef.

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Speaker 1: Now I'm hearing what you're doing because I'll follow you

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Speaker 1: a little bit there, you know, because you're a great chef.

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Speaker 1: And when I saw what you're doing it, what do

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Speaker 1: you do? Because this sounds something like I would if

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Speaker 1: you need my support and social media to get the

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Speaker 1: word out because of a natural foodie and so, but

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Speaker 1: I've never heard of anybody doing what you're doing with

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Speaker 1: a national platform kind of like a U a phone

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Speaker 1: book of restaurants that you can go and go and die. Fantastic,

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Speaker 1: And because I travel a lot, I'm very familiar with

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Speaker 1: what you're talking about.

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Speaker 2: That's that's what we need. Right, Like we're in a

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Speaker 2: moment think about this. Most books and content that is

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Speaker 2: out there, we're not in it because it was not

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Speaker 2: for us, right, But it's not about me. This is

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Speaker 2: really about the legacy that we leave behind, and there

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Speaker 2: has to be a worse and a value system to

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Speaker 2: working through that. I'll give you an example. Right when

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Speaker 2: you think about brother Nearest Green Green, Nearest Green is

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Speaker 2: the one that came up with the recipeople Jackpans. He

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Speaker 2: never got one dollar for coming up with the rest

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Speaker 2: of people. Jackpans now probably the most famous liquor brand

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Speaker 2: in the world, Top five famous liqui brand in the world.

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Speaker 2: No imagine if you would have gotten ten cents on

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Speaker 2: the dollar to you know, his family, his extended family,

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Speaker 2: maybe there would have been the Nearest Gremuseum, et cetera.

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Speaker 2: Right when we get written out out of the authorship

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Speaker 2: of what we create, there's no link backs to us,

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Speaker 2: and it doesn't many things. A, it hits economically. B.

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Speaker 2: It also tells other black people that it's not there's

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Speaker 2: no value to be in food, right. You know, we

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Speaker 2: brought barbecue to this country. We came up with a

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Speaker 2: Bourbon's recipe for this in this country. But yet we're

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Speaker 2: completely honest announce outs the ownership and the authorship of that.

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Speaker 2: And so we have to stop that. You have to

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Speaker 2: support each other and find each other because our own

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Speaker 2: economy we can sustain like businesses and restaurants by supporting

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Speaker 2: each other.

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Speaker 1: I know that absolutely and at one hundred percent agree,

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Speaker 1: and that's that's why I I when I on my

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Speaker 1: show Money Making Conversations, the show about entrepreneurship, and I

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Speaker 1: get the interview CEOs and celebrities, entertainers and influencers, and

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Speaker 1: I have chefs on my show more than anything because

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Speaker 1: I know that the core of what we do in

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Speaker 1: a black community is food, good food and being able

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Speaker 1: to support and make you guys really out of stars.

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Speaker 1: You know, you just stars of the of the plate,

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Speaker 1: You just stars of the kitchen. And it doesn't get

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Speaker 1: recognized enough because people kind of just see you cooking

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Speaker 1: and you, like you said earlier, there's so much more

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Speaker 1: influence that comes out of the kitchen based on who

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Speaker 1: you talk to, who you serve, and who you communicate with.

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Speaker 1: That sometimes it changes the outlook of the world.

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Speaker 2: Yeah, no, it is. And it's also important because think

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Speaker 2: about food. Our food rituals are old, right, like it's

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Speaker 2: important to keep those in our community right. The other

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Speaker 2: part is also help we can do better than that.

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Speaker 2: We need to know teach our community to eat healthier

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Speaker 2: but also environmental, you know what I mean. We're going

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Speaker 2: to leave leave off the world in a better place

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Speaker 2: than we got it. Cooking has a lot to do

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Speaker 2: with that. How do you consume food? Where do we

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Speaker 2: buy it? How can we do any agree in a context? Now?

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Speaker 2: Can we make sure, for example, diabetes in our community

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Speaker 2: is going to go down?

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Speaker 1: Well?

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Speaker 2: How we cook, how we is the answer to that.

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Speaker 1: Absolutely. I'm talking to a chef, Marcus Samuelson. His fantastic book,

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Speaker 1: The Rise, Black Cooks and the Soul of American Food

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Speaker 1: is who I'm talking to right now. A couple of

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Speaker 1: things from the book, like I said that left me

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Speaker 1: mouth war around the coconut fried chicken. Because I'm gonna

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Speaker 1: tell you something, brother, coconut is my number one thing

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Speaker 1: I love to cook with. I've never ever made coconut

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Speaker 1: fried chicken. And then then you hit me with this

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Speaker 1: right here, chef, the oxtail pepper pot with dumplings. Is

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Speaker 1: that your take on chicken and dumplings with a spin

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Speaker 1: with the ox.

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Speaker 2: Tails come within exactly? You know, we don't love an oxtail.

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Speaker 2: Don't love that.

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Speaker 1: You have been around out the hugs and chef, when

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Speaker 1: I saw that oxtail pepper pot with dumpless that's that's good, man,

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Speaker 1: that's good. And then and then and then see I'm

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Speaker 1: I'm from Houston, Texas. And wild berries. When I was

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Speaker 1: a kid, my parents used to take me out and

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Speaker 1: we just go out and picked wild berries. Man, they

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Speaker 1: did put some sugar on them, and boy, that was

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Speaker 1: the best dessert we ever had. Just put some sugar

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Speaker 1: on some on some wild berrys. And brother, I tell

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Speaker 1: you that's a dessert right there. Now in this book

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Speaker 1: you have the sweet wow berry. Tell us about that.

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Speaker 2: Tell us about well, you know berries. You know, I

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Speaker 2: remember going with my grandmother picking berries. But you know,

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Speaker 2: you never know what would you would get, you know,

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Speaker 2: when that's my whole point foraging was. You know, it's

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Speaker 2: not something to put on Facebook. It was actually something.

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Speaker 2: You know, if you didn't pick the berries, I might.

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Speaker 3: Get something on my neck from my grandmother, right, you know,

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Speaker 3: you know those berries up, just bring them back home

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Speaker 3: and then you make a jam. And then you know,

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Speaker 3: if you were lucky lot left over, then you can

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Speaker 3: you know, do a pie crust and make it. And

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Speaker 3: that was the best pie ever, right because as a child,

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Speaker 3: you were part of that. Whether that was blueberry, whether

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Speaker 3: that was a black currants, whatever it was, right, and

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Speaker 3: us going out foraging, we didn't know what was going

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Speaker 3: out for. We were looking with fund blueberries with fine ring.

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Speaker 1: And then watch out for them snakes. Then watch out

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Speaker 1: for those snakes. Am I tell a little truth, Marcus?

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Speaker 1: Am I telling little truth?

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Speaker 2: Of course? I was always scared about it. My grandmother,

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Speaker 2: my grandmother, she cut the head off.

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Speaker 1: Yes yet yeah, yeah, oh my god, this is great

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Speaker 1: talking to you, right. I hope we maintain this relationship, man,

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Speaker 1: because you're you're you're a strong spirit. And uh and

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Speaker 1: uh these recipes like I'm gonna tell you, uh, I

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Speaker 1: would call it the meal or something, but this is

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Speaker 1: something I've become, I've fallen in love with and it's

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Speaker 1: in your book, and I never for years, I would

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Speaker 1: just pass it up. Cous cous I love that. I

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Speaker 1: love it. And you have a recipe called cous cous

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Speaker 1: and roasted fig and I love it. I grew up

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Speaker 1: I had a fig tree in my backyard, fair tree

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Speaker 1: in the backyard, and we just go and if anybody

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Speaker 1: has a fig tree, you have figs forever. If you

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Speaker 1: have a fig tree, you're like a plump tree. It's

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Speaker 1: just they're just there forever. And so but I've never

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Speaker 1: seen this mixed before, talk about this couscous and roasted fig.

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Speaker 2: Well, you know, we got to think about it healthier

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Speaker 2: and pus is so light and bright, you know what

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Speaker 2: I mean. And then just you can add any fruit,

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Speaker 2: like if you're in the South, you can also add

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Speaker 2: peaches to that you need, you know that nuts. That's

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Speaker 2: it's very easy, right. Sometimes we have so much great

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Speaker 2: food here because it's so easy to cook. Right, you

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Speaker 2: can soak it or just cook it for five minutes

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Speaker 2: and steam it and then just folding your peach or

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Speaker 2: your figs, for example, some nuts, some beautiful freshure, and

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Speaker 2: you have a snack. You have a lunch. If you

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Speaker 2: roll some chicken Mber that now you have dinner, you know,

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Speaker 2: so we've got to call. You know, we always have

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Speaker 2: to sort of mix up our sides, and that's really

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Speaker 2: the key being to buy being introduced to different foods.

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Speaker 2: But you know, that's the key for us to change

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Speaker 2: our diets so we're not always eating the same.

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Speaker 1: And that's really important. And when I go through this book,

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Speaker 1: like I said, you've heard me mentioned the plantain, is,

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Speaker 1: the coconut fried chicken, pepper pie with dumplings, many more.

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Speaker 1: I'm just I just picked out a few of my favorites. Okay,

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Speaker 1: the cous cous and roasted fig you hear me talk

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Speaker 1: about here, here's something I was I wanted to talk

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Speaker 1: about at the Dookie Chase that's in New Orleans. I've

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Speaker 1: been there several times.

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Speaker 2: Uh.

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Speaker 1: Like I said, I lived from Houston, Texas. So my

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Speaker 1: best friend who's my best man and my wedding, he's

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Speaker 1: from New Orleans. So I was always in New Orleans.

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Speaker 1: So I'm very familiar with Dukie Chase. Now lit Chase

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Speaker 1: has a gumbo recipe in now yeah, Now, I want

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Speaker 1: to get this straight here because see I'm being honest

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Speaker 1: with you. I didn't see anything people always here to

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Speaker 1: say the word rue. You got to have a root

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Speaker 1: for a gumbo. I don't know what that is. I'm

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Speaker 1: just gonna let you know, I just I cook it,

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Speaker 1: just like Liz Chase does you know, I just put

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Speaker 1: I put it all in the pot. It all goes well.

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Speaker 1: And because my wife the other day, you know, she

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Speaker 1: was looking at the recipe. She was over there, you know,

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Speaker 1: trying to I got to get my root, right, I said,

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Speaker 1: what are you talking about?

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Speaker 2: Yes, yes, yes, Well this is the thing that both said.

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Speaker 2: You guys are right right. The root is really the

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Speaker 2: flour and the butter makes of the flower, and that

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Speaker 2: you cook out and you get that a little brown, right.

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Speaker 2: For what's happened how a recipe has evolved. Back in

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Speaker 2: the day, you couldn't afford a lot of vegetables and

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Speaker 2: a lot of seafood. So the way something was thicket

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Speaker 2: was with a thick root, which everybody could afford oil

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Speaker 2: and flour. But as today, as cooking is now asked,

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Speaker 2: we can afford more things. We've actually cut down on

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Speaker 2: the root and adding more oakrah, more more vegetables, and

430
00:21:28,760 --> 00:21:31,720
Speaker 2: more seafood into it. Because the root itself doesn't really

431
00:21:31,720 --> 00:21:35,120
Speaker 2: have a great taste. So that's why the modern recipes

432
00:21:35,240 --> 00:21:37,120
Speaker 2: the root is kind of cut out because the sol

433
00:21:37,160 --> 00:21:39,960
Speaker 2: it is it's flower. But you know your white is

434
00:21:40,040 --> 00:21:43,680
Speaker 2: right traditionally go way back, a root is definitely there

435
00:21:43,720 --> 00:21:47,440
Speaker 2: for that. I mean, you're right, is always.

436
00:21:47,200 --> 00:21:51,440
Speaker 1: Right, right, She's right, but look at her. I can't.

437
00:21:51,680 --> 00:21:53,760
Speaker 1: I can't waste my time with that root O taste

438
00:21:53,800 --> 00:21:56,919
Speaker 1: as I was just like my girl Chase, I just

439
00:21:57,000 --> 00:21:59,240
Speaker 1: I just put it together just like that. She uses

440
00:21:59,320 --> 00:22:02,760
Speaker 1: fish stock, I use chicken stock. I'm gonna try to

441
00:22:02,760 --> 00:22:05,199
Speaker 1: fish and chicken stock this time. And sounded like a

442
00:22:05,200 --> 00:22:07,160
Speaker 1: good thing because that fish probably bring me a little

443
00:22:07,280 --> 00:22:10,000
Speaker 1: natural salt into that, which is really good from a

444
00:22:10,119 --> 00:22:13,479
Speaker 1: natural cooking. But I know we're running out of time here,

445
00:22:13,520 --> 00:22:15,960
Speaker 1: but I want to bring up something that growing up, man,

446
00:22:16,040 --> 00:22:19,919
Speaker 1: I grew up in the hood, and so you know,

447
00:22:20,040 --> 00:22:22,760
Speaker 1: my daughter, my father was truck driver, and my mom

448
00:22:23,080 --> 00:22:26,640
Speaker 1: used to make hot water corn break, okay, and to

449
00:22:26,680 --> 00:22:30,480
Speaker 1: this day I cannot get that. And then I ran

450
00:22:30,520 --> 00:22:33,840
Speaker 1: across these recipe ho cakes in your book.

451
00:22:34,160 --> 00:22:38,879
Speaker 2: Yes, yes, you know. And that's the whole point about

452
00:22:39,000 --> 00:22:44,080
Speaker 2: bringing out things quick things. I mean, think about it.

453
00:22:44,200 --> 00:22:47,679
Speaker 2: How incredible our ancestor work, right, that had very little

454
00:22:48,119 --> 00:22:51,840
Speaker 2: but we still two hundred, three hundred years later, still

455
00:22:51,920 --> 00:22:57,040
Speaker 2: trading on these incredible recipes that our ancestors has ingenieus.

456
00:22:57,119 --> 00:22:59,840
Speaker 2: It is black cooking. You can't take it for credit.

457
00:23:00,119 --> 00:23:02,280
Speaker 2: You got to appreciate it. And the only way to

458
00:23:02,320 --> 00:23:06,560
Speaker 2: do that is to document, to share it and tell stories. Right.

459
00:23:07,000 --> 00:23:09,840
Speaker 2: So this this is you were really deep in the

460
00:23:09,840 --> 00:23:12,080
Speaker 2: book when you find recipes like that and it's like

461
00:23:12,320 --> 00:23:14,680
Speaker 2: we did that, We did that, you know what I mean.

462
00:23:14,760 --> 00:23:16,840
Speaker 2: And that's what's really what this book is about. It's

463
00:23:16,840 --> 00:23:21,040
Speaker 2: about celebrated black chefs, past, pressure and future.

464
00:23:21,440 --> 00:23:23,200
Speaker 1: And that's what I wanted to tell you a little

465
00:23:23,200 --> 00:23:25,840
Speaker 1: bit about me in here because I wanted to let

466
00:23:25,880 --> 00:23:29,440
Speaker 1: you know how passionate and how detailed this book is

467
00:23:29,440 --> 00:23:31,560
Speaker 1: because it hit home so many ways with me because

468
00:23:31,640 --> 00:23:34,159
Speaker 1: my wife is from Belize, Okay, so that get that

469
00:23:34,240 --> 00:23:36,639
Speaker 1: culture from there, you know what I'm saying. And so

470
00:23:36,880 --> 00:23:39,200
Speaker 1: I've been fortunate to travel the world, especially in the Caribbean,

471
00:23:39,280 --> 00:23:42,040
Speaker 1: so I'm very familiar with the food down there. You know. Uh,

472
00:23:42,600 --> 00:23:45,679
Speaker 1: pork is still was the coolest meat for meat for me.

473
00:23:46,680 --> 00:23:48,960
Speaker 1: And so and when I come across a book, you know,

474
00:23:49,000 --> 00:23:51,800
Speaker 1: popa AEDs, shrimp and grids, the fried Chicken, wastle, pair

475
00:23:51,800 --> 00:23:54,240
Speaker 1: of par of sauce. I'm going like, man, this is

476
00:23:54,240 --> 00:23:56,720
Speaker 1: a fantastic book. But on top of that, you know,

477
00:23:56,800 --> 00:23:59,000
Speaker 1: the book I'm talking about is The Rise Black Cooks

478
00:23:59,040 --> 00:24:01,199
Speaker 1: and the Solo American who is broken up in the

479
00:24:01,240 --> 00:24:05,040
Speaker 1: five chapters next remixes one chapter migration is one chapter

480
00:24:05,080 --> 00:24:07,680
Speaker 1: of legacy and origin. But the fact that you are

481
00:24:07,720 --> 00:24:11,879
Speaker 1: willing to promote the brand of black restaurants throughout this country,

482
00:24:11,920 --> 00:24:13,600
Speaker 1: and the fact that you are taking the time to

483
00:24:13,720 --> 00:24:16,560
Speaker 1: show support and strong support for these black restaurants across

484
00:24:16,600 --> 00:24:20,240
Speaker 1: the country. Your books. You amazing. I know the first

485
00:24:20,280 --> 00:24:22,960
Speaker 1: time we've ever talked, man, and I appreciate you and

486
00:24:23,200 --> 00:24:25,480
Speaker 1: I value what you're trying to bring to the game

487
00:24:25,760 --> 00:24:29,679
Speaker 1: of But also, let's trade numbers, man, because you need

488
00:24:29,720 --> 00:24:31,440
Speaker 1: to do a documentary. Brother, That's what I do.

489
00:24:31,680 --> 00:24:33,199
Speaker 2: Yes, yet, that's what I do.

490
00:24:33,920 --> 00:24:35,680
Speaker 1: I don't know you know who I am, but that's

491
00:24:35,680 --> 00:24:36,080
Speaker 1: what I do.

492
00:24:36,119 --> 00:24:36,720
Speaker 2: But yeah, I know.

493
00:24:38,040 --> 00:24:39,800
Speaker 1: Hey, I want to thank you for coming on Money

494
00:24:39,840 --> 00:24:41,200
Speaker 1: Making Conversation. You keep winning.

495
00:24:41,359 --> 00:24:42,959
Speaker 2: Thank you so much them too.

496
00:24:44,800 --> 00:24:46,959
Speaker 1: If you want to hear more Money Making Conversations interviews,

497
00:24:46,960 --> 00:24:49,399
Speaker 1: please go with money Making Conversation dot com. I'm with

498
00:24:49,440 --> 00:24:51,040
Speaker 1: Sean McDonald. I'm your host,