1
00:00:00,240 --> 00:00:03,200
Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

2
00:00:03,240 --> 00:00:13,000
Speaker 1: with iHeartRadio. Welcome, Welcome, Welcome, fam to the Flaky Biscuit Podcast.

3
00:00:13,240 --> 00:00:15,240
Speaker 1: Thank you so much for coming back to listen to

4
00:00:15,280 --> 00:00:19,840
Speaker 1: me talk about how I'm cooking up delicious morsels of nostalgia.

5
00:00:19,880 --> 00:00:23,120
Speaker 1: You already know. In each episode, I'm making a meal,

6
00:00:23,600 --> 00:00:26,239
Speaker 1: whether it's baked or cooked or whatever, recipes that have

7
00:00:26,320 --> 00:00:30,000
Speaker 1: comforted and guided our guests to success. Faun I'm talking

8
00:00:30,040 --> 00:00:32,080
Speaker 1: about I'm making something from scratch, and it could be

9
00:00:32,320 --> 00:00:35,800
Speaker 1: something out of vending machine. It could be your grandma meatballs,

10
00:00:36,120 --> 00:00:39,000
Speaker 1: you heard me. It could be some dumplings, it could

11
00:00:39,040 --> 00:00:41,720
Speaker 1: be whatever. I'm making it from scratch, trying to recreate

12
00:00:41,840 --> 00:00:44,240
Speaker 1: that proost effect for my guests, to make them feel

13
00:00:44,280 --> 00:00:47,760
Speaker 1: warm and love like they used to back in the day. Y'all,

14
00:00:47,960 --> 00:00:49,519
Speaker 1: just tune it in if you don't know who I

15
00:00:49,520 --> 00:00:52,559
Speaker 1: am for some random reason, because I do believe that

16
00:00:52,640 --> 00:00:55,280
Speaker 1: all seven billion people on earth know who Brian Ford is.

17
00:00:55,640 --> 00:00:59,240
Speaker 1: I am Brian Ford. I write cookbooks, do some TV stuff.

18
00:00:59,240 --> 00:01:01,680
Speaker 1: I'm a baker and I just love to make people smile,

19
00:01:02,400 --> 00:01:05,240
Speaker 1: including the wonderful guest that we have today here in

20
00:01:05,240 --> 00:01:09,080
Speaker 1: the kitchen. An absolutely phenomenal person all right, New York

21
00:01:09,080 --> 00:01:13,400
Speaker 1: City based chef and writer. Three time James Beard Foundation

22
00:01:13,520 --> 00:01:18,319
Speaker 1: Award finalists, she is named in Time one Hundred's Next.

23
00:01:18,640 --> 00:01:21,720
Speaker 1: Found that one hundred people, Who's next? One of them's

24
00:01:21,760 --> 00:01:24,720
Speaker 1: right here. Much of our Patriotork explores a relationship with

25
00:01:24,760 --> 00:01:28,760
Speaker 1: baking and social justice, and her debut cookbook, More Than Cake,

26
00:01:29,120 --> 00:01:32,000
Speaker 1: which weaves unique baking recipes with stories of her family

27
00:01:32,040 --> 00:01:34,600
Speaker 1: and social justice and food history. Wherever you're going, whatever

28
00:01:34,600 --> 00:01:37,400
Speaker 1: you're doing, go buy this book and make some cakes

29
00:01:37,400 --> 00:01:40,759
Speaker 1: and all this beautiful stuff. Welcome, Natasha, Pickleliz, what's up?

30
00:01:40,959 --> 00:01:43,480
Speaker 2: Wow? Thank you, Brian. So awesome to be here. That's

31
00:01:43,520 --> 00:01:46,440
Speaker 2: like the best introduction ever. Can you just like always

32
00:01:46,440 --> 00:01:48,520
Speaker 2: be my hyper Yeah, one hundred percent.

33
00:01:48,560 --> 00:01:51,160
Speaker 1: You should. Will give you the raw file and you can.

34
00:01:51,120 --> 00:01:53,440
Speaker 2: Like, I'll just play it every time room.

35
00:01:53,520 --> 00:01:55,320
Speaker 1: You got to play it on loop anytime you go

36
00:01:55,400 --> 00:01:57,480
Speaker 1: somewhere and meet people. Oh, you don't know who I am.

37
00:01:57,560 --> 00:02:01,280
Speaker 1: I'm sorry, holand you got headphones, So thank you for that.

38
00:02:01,480 --> 00:02:03,880
Speaker 1: One hundred percent. So I'm very thrilled to have you

39
00:02:03,920 --> 00:02:07,040
Speaker 1: on here, especially during this pivotal moment in your cookbook career. Man,

40
00:02:07,040 --> 00:02:08,359
Speaker 1: it's going to be super exciting.

41
00:02:08,360 --> 00:02:09,000
Speaker 2: Thank you so much.

42
00:02:09,040 --> 00:02:11,800
Speaker 1: I'm really really thrilled. And so speaking of recipes, this

43
00:02:11,840 --> 00:02:13,840
Speaker 1: is a Flaky Biscuit podcast. So you already know what

44
00:02:13,880 --> 00:02:15,880
Speaker 1: we do. I want you to tell the listeners what

45
00:02:15,960 --> 00:02:18,839
Speaker 1: is your nostalgic meal? What did you have me make

46
00:02:19,280 --> 00:02:21,520
Speaker 1: and why? Before I explain what I did and you

47
00:02:21,560 --> 00:02:24,600
Speaker 1: taste my version of it, tell us what it is.

48
00:02:25,320 --> 00:02:28,280
Speaker 2: You know when you shared this prompt with me, I

49
00:02:28,320 --> 00:02:30,240
Speaker 2: think I didn't want to overthink it a ton, and

50
00:02:30,280 --> 00:02:32,880
Speaker 2: I just wanted to go with like a gut thing

51
00:02:32,919 --> 00:02:35,280
Speaker 2: that I missed, or like a feeling or a moment.

52
00:02:35,840 --> 00:02:38,040
Speaker 2: I'm a baker, I'm a pastry chef. The way that

53
00:02:38,080 --> 00:02:40,280
Speaker 2: I eat baked goods now is I want the best

54
00:02:40,320 --> 00:02:43,320
Speaker 2: and the most from scratch with the best ingredients. There's

55
00:02:43,320 --> 00:02:45,680
Speaker 2: not a lot of my diet where I'm like eating

56
00:02:45,680 --> 00:02:47,760
Speaker 2: things that our mass produce has been sitting on a shelf.

57
00:02:47,840 --> 00:02:50,560
Speaker 2: But when you're little, at least for me, like those

58
00:02:50,560 --> 00:02:55,840
Speaker 2: were the things I like, fantasized, lusted after, and it

59
00:02:55,880 --> 00:02:59,200
Speaker 2: wasn't allowed to have like it was taboo accepts. So

60
00:02:59,280 --> 00:03:02,080
Speaker 2: I grew up in Lahoya, which is like this tiny

61
00:03:02,960 --> 00:03:05,360
Speaker 2: village part of San Diego that's like on the beach.

62
00:03:05,919 --> 00:03:08,560
Speaker 2: And so every single weekend when I was growing up,

63
00:03:09,240 --> 00:03:12,320
Speaker 2: my parents and I would go down to the Lahoya

64
00:03:12,360 --> 00:03:16,640
Speaker 2: Shores and we would spend every Sunday morning there. It

65
00:03:16,680 --> 00:03:20,280
Speaker 2: was like a tradition. If you've grown up in southern California,

66
00:03:20,320 --> 00:03:22,720
Speaker 2: like on the beach, you know that the beach isn't

67
00:03:22,800 --> 00:03:25,760
Speaker 2: just for like tanning on. People are going out in

68
00:03:25,880 --> 00:03:30,720
Speaker 2: December January in hoodies and jackets and like you're bundled up.

69
00:03:30,760 --> 00:03:34,400
Speaker 2: It's just about being outside. And so I have these

70
00:03:34,440 --> 00:03:39,480
Speaker 2: like super powerful memories of going to the beach with

71
00:03:39,520 --> 00:03:42,480
Speaker 2: my parents on the weekend in the morning and going

72
00:03:42,520 --> 00:03:45,680
Speaker 2: to this convenience store that was right by the beach,

73
00:03:46,320 --> 00:03:48,600
Speaker 2: and this was really special. I look forward to it

74
00:03:48,600 --> 00:03:50,760
Speaker 2: all week because that was when I could pick out

75
00:03:50,800 --> 00:03:53,720
Speaker 2: one thing and it could be anything I wanted, and

76
00:03:53,760 --> 00:03:56,280
Speaker 2: that would be like my breakfast. And my parents would

77
00:03:56,320 --> 00:03:58,640
Speaker 2: do the same thing too. My mom would always get

78
00:03:58,880 --> 00:04:02,000
Speaker 2: the palmiers, you know, the big elephant ears of the

79
00:04:02,160 --> 00:04:07,560
Speaker 2: like kind of flaky puff pastry sugary thing, and Dad

80
00:04:07,560 --> 00:04:09,680
Speaker 2: would get like the newspaper. They'd get coffee. We'd set

81
00:04:09,760 --> 00:04:12,600
Speaker 2: up the chairs and so I would like agonize over

82
00:04:12,720 --> 00:04:15,440
Speaker 2: what this thing was gonna be, Like what is the

83
00:04:15,480 --> 00:04:17,840
Speaker 2: tree going to be? You know? Sometimes I go savory,

84
00:04:18,160 --> 00:04:22,320
Speaker 2: like sometimes I would eat an entire bag of goldfish

85
00:04:22,400 --> 00:04:27,000
Speaker 2: for breakfast. But most of the time, the thing that

86
00:04:27,080 --> 00:04:33,200
Speaker 2: I would get were these donuts from Entimens, which is

87
00:04:33,240 --> 00:04:36,320
Speaker 2: this sort of kind of like a cult chain bake

88
00:04:36,400 --> 00:04:39,919
Speaker 2: good thing. They make so many different things, but my

89
00:04:39,960 --> 00:04:43,840
Speaker 2: favorite thing that they made were these cake donuts that

90
00:04:44,320 --> 00:04:48,279
Speaker 2: were enrolled in this thin layer of chocolate ganache. But

91
00:04:48,320 --> 00:04:51,080
Speaker 2: it was kind of crisp, like the ganash is kind

92
00:04:51,120 --> 00:04:54,200
Speaker 2: of cracked in your mouth, and then like the donut

93
00:04:54,279 --> 00:04:58,839
Speaker 2: is really sweet. He's like vanilla cakey crumbly. Anyway, so

94
00:04:58,880 --> 00:05:02,400
Speaker 2: I get like a whole and I would just eat

95
00:05:02,480 --> 00:05:06,080
Speaker 2: all of them, read the cartoons, and then run around

96
00:05:06,080 --> 00:05:09,279
Speaker 2: on the beach and like collect shells or whatever. Fast

97
00:05:09,320 --> 00:05:11,840
Speaker 2: out Wow. So anyway, that was what I wanted to

98
00:05:11,839 --> 00:05:14,480
Speaker 2: see you to do, because I know you're like masterful baker.

99
00:05:15,480 --> 00:05:17,440
Speaker 2: You know, I'm not gonna have you make my mom's

100
00:05:17,480 --> 00:05:18,960
Speaker 2: fried rice. You know, it's just like.

101
00:05:18,920 --> 00:05:22,479
Speaker 1: Ooh shots fire, like you know, Brian Fordy making it

102
00:05:22,520 --> 00:05:23,800
Speaker 1: as good as your mom. So why are we you

103
00:05:23,800 --> 00:05:26,000
Speaker 1: eve gonna play that game? That's what you said.

104
00:05:26,360 --> 00:05:28,440
Speaker 2: I mean, I think it's always really interesting when you're

105
00:05:28,480 --> 00:05:32,240
Speaker 2: like when bakers are like we're making Housemaid like think

106
00:05:32,360 --> 00:05:35,440
Speaker 2: Dong or whatever, or like we're making our version of

107
00:05:35,760 --> 00:05:38,400
Speaker 2: the breadsticks from Olive Garden. It's always really interesting to

108
00:05:38,400 --> 00:05:40,599
Speaker 2: see how that kind of thing translates when you actually

109
00:05:40,600 --> 00:05:43,760
Speaker 2: have a person making something in like a smaller quantity,

110
00:05:44,160 --> 00:05:48,000
Speaker 2: not with you know, palm oil or whatever. So yeah,

111
00:05:48,040 --> 00:05:49,200
Speaker 2: I'm like very curious.

112
00:05:49,839 --> 00:05:51,960
Speaker 1: First of all, I just have to say, I think

113
00:05:52,000 --> 00:05:54,120
Speaker 1: the listeners, like if I was listening to that, I mean,

114
00:05:54,160 --> 00:05:55,760
Speaker 1: you was building it up. You was building up the

115
00:05:55,800 --> 00:05:59,920
Speaker 1: hype this one item that I got. Sometimes I went sweets.

116
00:06:00,000 --> 00:06:01,440
Speaker 1: Sometimes I want to say, I mean you had a

117
00:06:01,480 --> 00:06:03,840
Speaker 1: different options and things. It wasn't you told us what

118
00:06:03,880 --> 00:06:05,880
Speaker 1: your parents got to damn.

119
00:06:06,000 --> 00:06:07,960
Speaker 2: So what happened in the nineties It was kind of

120
00:06:07,960 --> 00:06:12,920
Speaker 2: like an Intimate's era, the weird low fat baked goods

121
00:06:12,920 --> 00:06:15,320
Speaker 2: in a box trend right right right, all of these

122
00:06:15,400 --> 00:06:18,520
Speaker 2: diet baked goods. But then Intimates was sort of they

123
00:06:18,600 --> 00:06:21,960
Speaker 2: had the carrot cake with like the icing raked across

124
00:06:22,080 --> 00:06:25,440
Speaker 2: and the you know, walnut sprinkled on top. They had

125
00:06:25,440 --> 00:06:27,960
Speaker 2: this like Devil's food cake with marshmallow frosting.

126
00:06:28,160 --> 00:06:29,480
Speaker 1: So you're a intemen's connoisseur.

127
00:06:29,760 --> 00:06:32,320
Speaker 2: As I'm saying it, I'm realizing that I was okay.

128
00:06:32,080 --> 00:06:34,880
Speaker 1: Good, because we're going put that to the test later. Yeah,

129
00:06:34,880 --> 00:06:36,760
Speaker 1: we're putting that to the test in our flaky game.

130
00:06:36,880 --> 00:06:39,640
Speaker 1: You're talking it up, real quod talent is really it

131
00:06:39,680 --> 00:06:42,840
Speaker 1: has evolved since then. Ah, come on, let me tell

132
00:06:42,880 --> 00:06:45,200
Speaker 1: you something right now. When I made this recipe, I

133
00:06:45,240 --> 00:06:48,040
Speaker 1: didn't grow up eating Intimates. I don't even think they

134
00:06:48,040 --> 00:06:49,800
Speaker 1: got that in the stuth. Actually, in fact, they probably

135
00:06:49,800 --> 00:06:51,640
Speaker 1: don't because a couple of fun facts. This is a

136
00:06:51,640 --> 00:06:54,680
Speaker 1: New York based Intimates is a New York based company,

137
00:06:54,760 --> 00:06:57,280
Speaker 1: and it started in the city, but they I think

138
00:06:57,360 --> 00:07:00,479
Speaker 1: they moved it out into Long Island. What was going down.

139
00:07:00,520 --> 00:07:04,599
Speaker 1: William Ntiman was like, sick, there's out there, there's aim.

140
00:07:04,880 --> 00:07:06,520
Speaker 1: He was sick, and his doctor was like, yo, you

141
00:07:06,560 --> 00:07:08,440
Speaker 1: need to get out the city, and he was trying

142
00:07:08,440 --> 00:07:10,440
Speaker 1: to bake this stuff. So they moved it out to

143
00:07:10,480 --> 00:07:12,960
Speaker 1: Long Island and then they shut down the bread production

144
00:07:13,040 --> 00:07:16,160
Speaker 1: of it, and they focus specifically on the cakes and

145
00:07:15,800 --> 00:07:18,840
Speaker 1: the little things. The pies and the sweet treats types

146
00:07:18,840 --> 00:07:20,880
Speaker 1: of things. So they don't make bread no more out

147
00:07:20,880 --> 00:07:25,040
Speaker 1: though I'd be curious to try Intimin's bread French. I

148
00:07:25,080 --> 00:07:27,480
Speaker 1: bet it would be far baked, Like there's like super pale,

149
00:07:27,560 --> 00:07:30,239
Speaker 1: heavy ones that apparently you just toast for five minutes

150
00:07:30,280 --> 00:07:33,920
Speaker 1: and then it comes out like an authentic Parisian baguette. Damn,

151
00:07:34,040 --> 00:07:36,320
Speaker 1: my bad Intimates. Maybe I'll make better brand than that.

152
00:07:36,320 --> 00:07:39,560
Speaker 1: This was a little harsh for the Intimate's reps that

153
00:07:39,560 --> 00:07:43,440
Speaker 1: were listening here to give me a Natasha sponsorship. We apologize,

154
00:07:43,960 --> 00:07:46,400
Speaker 1: We're still down to receive your your money. No, but

155
00:07:46,440 --> 00:07:48,320
Speaker 1: I mean it's it's got It's got a crazy history.

156
00:07:48,360 --> 00:07:50,640
Speaker 1: You know, Frank Sinatra used to order it. They sell

157
00:07:50,720 --> 00:07:53,239
Speaker 1: scentic candles. I think they started making wine or something

158
00:07:53,280 --> 00:07:55,680
Speaker 1: like that. Whoa all kind of all kind of celebrities

159
00:07:55,720 --> 00:07:58,679
Speaker 1: like Yogi Berra, Whoopi Goldberg and all kinds of people

160
00:07:58,680 --> 00:08:02,960
Speaker 1: were in commercials for Intimin's, so people taste people people

161
00:08:03,000 --> 00:08:05,720
Speaker 1: would taste. But to that point in the South, what

162
00:08:05,840 --> 00:08:07,960
Speaker 1: I had actually was bimbo, you.

163
00:08:07,920 --> 00:08:09,920
Speaker 2: Know, bimbo like honey buns bimbo.

164
00:08:09,960 --> 00:08:13,040
Speaker 1: Yeah, and the powdered donuts. With the it because in Honduras,

165
00:08:13,040 --> 00:08:15,680
Speaker 1: in Latin America, we play with bimbo hard like, and

166
00:08:15,720 --> 00:08:20,560
Speaker 1: I think Bimbo ownsimens now. Oh yeah, I think there

167
00:08:20,600 --> 00:08:23,160
Speaker 1: was some kind of transaction that occurs now. So maybe

168
00:08:23,160 --> 00:08:25,560
Speaker 1: there's entemens in New Orleans now, But when I grew up,

169
00:08:25,600 --> 00:08:28,760
Speaker 1: I never saw it. I used to eat bimbos lit donuts.

170
00:08:28,880 --> 00:08:32,840
Speaker 2: To this day, I prefer cake donuts to YaST it donuts.

171
00:08:32,840 --> 00:08:34,760
Speaker 1: How are you gonna just I was about to make

172
00:08:34,760 --> 00:08:36,880
Speaker 1: my transition line to talk about the recipe, and you

173
00:08:36,960 --> 00:08:38,200
Speaker 1: just drop that bomb on me.

174
00:08:39,200 --> 00:08:42,040
Speaker 2: I just like I love fried though obviously I made

175
00:08:42,200 --> 00:08:45,240
Speaker 2: Bomboaloni at an Italian restaurant for years. Like I love

176
00:08:45,240 --> 00:08:49,160
Speaker 2: a yeast it donut, but I think a cake donut

177
00:08:49,200 --> 00:08:53,160
Speaker 2: scratches a specific itch where it's it's more deserty, so

178
00:08:53,400 --> 00:08:57,320
Speaker 2: it just feels like a little bit more of a tree.

179
00:08:57,480 --> 00:09:00,600
Speaker 1: Uh huh. But is a cake donut a donut if

180
00:09:00,600 --> 00:09:04,920
Speaker 1: there's no dough, well, there's no dough is better?

181
00:09:05,360 --> 00:09:05,960
Speaker 2: It's batter?

182
00:09:06,200 --> 00:09:11,680
Speaker 1: Oh well is it a donut? I mean this is controversial.

183
00:09:11,720 --> 00:09:14,079
Speaker 1: I'm about to get messed over by everybody because they

184
00:09:14,240 --> 00:09:16,199
Speaker 1: people love cake donuts. But I don't even think that.

185
00:09:16,360 --> 00:09:17,319
Speaker 2: I think it's fried.

186
00:09:18,040 --> 00:09:19,120
Speaker 1: Cake donuts are fried.

187
00:09:19,640 --> 00:09:20,720
Speaker 2: Cake donuts are fried.

188
00:09:20,960 --> 00:09:22,280
Speaker 1: Yeah, they're not baked.

189
00:09:22,360 --> 00:09:25,319
Speaker 2: I mean, if you want that delicious fried, I mean

190
00:09:25,320 --> 00:09:27,200
Speaker 2: there are some that are baked, but I don't think any.

191
00:09:27,080 --> 00:09:31,160
Speaker 1: Baked is frying the things or putting them in a

192
00:09:31,559 --> 00:09:32,319
Speaker 1: convection of it.

193
00:09:32,720 --> 00:09:34,880
Speaker 2: Definitely you think they're frying them, definitely.

194
00:09:35,480 --> 00:09:37,000
Speaker 1: Shoot, I mean I don't know. We don't have to

195
00:09:37,000 --> 00:09:39,360
Speaker 1: call them up. Yeah, somebody on the line.

196
00:09:39,920 --> 00:09:42,400
Speaker 2: Because part of it is like the intensity of the

197
00:09:42,520 --> 00:09:45,320
Speaker 2: crumb when it is deep fried. There's a richness to it.

198
00:09:45,440 --> 00:09:48,199
Speaker 2: It's not just it's not dry, you know, real moist.

199
00:09:48,440 --> 00:09:50,960
Speaker 1: So as you can tell, I did not fry what

200
00:09:51,000 --> 00:09:55,080
Speaker 1: I made for you today, I clearly baked. Well I

201
00:09:55,080 --> 00:09:57,640
Speaker 1: didn't listen. I can't believe you. Let cake don'ts better

202
00:09:57,679 --> 00:09:59,040
Speaker 1: and you have to go back to it because you

203
00:09:59,120 --> 00:10:02,680
Speaker 1: said donuts for me, man, there's nothing more luscious a

204
00:10:02,760 --> 00:10:05,920
Speaker 1: fresh glazed donut. There's a place called Mary Lee's Donuts

205
00:10:05,960 --> 00:10:09,320
Speaker 1: and baton Aruge Louisiana's. Let me tell you, man, they

206
00:10:09,360 --> 00:10:11,959
Speaker 1: melt in your mouth. I mean like when you get

207
00:10:12,200 --> 00:10:15,319
Speaker 1: a proper glazed donut, you sid donut and you inhale

208
00:10:15,360 --> 00:10:17,040
Speaker 1: it and it just goes, it goes right down your throat.

209
00:10:17,520 --> 00:10:19,120
Speaker 1: That's for me. It's hard to beat.

210
00:10:19,160 --> 00:10:23,520
Speaker 2: But I get also why make binaries out of everything? Like?

211
00:10:23,679 --> 00:10:26,000
Speaker 2: It doesn't there's nothing like this is better than that.

212
00:10:26,080 --> 00:10:27,959
Speaker 2: I'm like, I like the best version of everything.

213
00:10:28,280 --> 00:10:30,400
Speaker 1: Oh wow, that you're taking it to a different level.

214
00:10:30,440 --> 00:10:32,600
Speaker 1: You are right, I do like My favorite cake donut

215
00:10:32,640 --> 00:10:34,200
Speaker 1: are blueberry cake donuts.

216
00:10:34,280 --> 00:10:35,640
Speaker 2: Oh have you had the one at Pewter Pan.

217
00:10:36,040 --> 00:10:40,760
Speaker 1: Yes, it's really good, it's really really really I.

218
00:10:40,679 --> 00:10:42,720
Speaker 2: Think it's like they must add it in like freeze

219
00:10:42,800 --> 00:10:44,800
Speaker 2: dried blueberries or something because it's.

220
00:10:44,640 --> 00:10:47,200
Speaker 1: Got that pot Let me actually walk you through my

221
00:10:47,240 --> 00:10:48,840
Speaker 1: process here, all right, so we can get to the

222
00:10:49,280 --> 00:10:51,719
Speaker 1: meat and potatoes. That is. Here's what I did, as

223
00:10:51,760 --> 00:10:54,760
Speaker 1: someone who doesn't eat entimens very often, of course, I

224
00:10:54,760 --> 00:10:56,959
Speaker 1: went and bought some Intimon's chocolate donuts.

225
00:10:57,160 --> 00:10:58,720
Speaker 2: What did you think, yo?

226
00:10:59,120 --> 00:11:05,319
Speaker 1: They're their fire and honestly, texturally and from a flavor

227
00:11:05,360 --> 00:11:09,320
Speaker 1: profile perspective, the Entimate's chocolate lazed donut. It's something that

228
00:11:09,360 --> 00:11:12,320
Speaker 1: I might unfortunately start buying. My doctor gonna tell me

229
00:11:12,360 --> 00:11:14,360
Speaker 1: to stop. Type thing like I'm about to have them

230
00:11:14,400 --> 00:11:15,439
Speaker 1: on deck and it's so.

231
00:11:15,480 --> 00:11:17,880
Speaker 2: Interesting, like when you scale them up and down, because

232
00:11:17,960 --> 00:11:21,360
Speaker 2: I think the bigger ones are actually better. Because it's

233
00:11:21,360 --> 00:11:24,200
Speaker 2: sort of like, do you like the regular sized Reese's

234
00:11:24,200 --> 00:11:27,520
Speaker 2: peanut butter cup or the little minis? Ooh, because there's

235
00:11:27,520 --> 00:11:28,760
Speaker 2: only one answer here.

236
00:11:28,640 --> 00:11:32,880
Speaker 1: Well, I like the mini ones. Oh what why can't

237
00:11:32,880 --> 00:11:33,880
Speaker 1: I like the mini ones?

238
00:11:33,920 --> 00:11:36,920
Speaker 2: Because the bigger ones have a thinner shell of chocolate,

239
00:11:37,160 --> 00:11:40,160
Speaker 2: so you get more of the peanut butter. Oh. And

240
00:11:40,200 --> 00:11:42,600
Speaker 2: so for me, it's like the bigger donut. There's less

241
00:11:42,600 --> 00:11:45,080
Speaker 2: of the chocolate shell and you get more, just like

242
00:11:45,120 --> 00:11:45,760
Speaker 2: the ratios.

243
00:11:45,880 --> 00:11:47,760
Speaker 1: Interesting, I was thinking more of like I can just

244
00:11:47,800 --> 00:11:49,440
Speaker 1: pop the small ones in my mouth and eat the

245
00:11:49,440 --> 00:11:53,120
Speaker 1: whole thing. I mean, what's more gangster than that? I

246
00:11:53,200 --> 00:11:56,640
Speaker 1: understand that from a balance perspective, you're probably right. Experience,

247
00:11:56,679 --> 00:11:58,520
Speaker 1: I like, yeah, I like to just open up the

248
00:11:58,559 --> 00:12:00,480
Speaker 1: Lirisi's and then just pop them right in.

249
00:12:00,920 --> 00:12:03,840
Speaker 2: I had to like nibble the cup and then get

250
00:12:04,120 --> 00:12:08,000
Speaker 2: mostly the salty peanut butter greeny like paste.

251
00:12:08,080 --> 00:12:09,600
Speaker 1: Like I'm not saying I wouldn't want to do that,

252
00:12:09,679 --> 00:12:12,560
Speaker 1: all right, I'm just saying, like, well, anyway, so there's yeah,

253
00:12:12,720 --> 00:12:16,000
Speaker 1: so sour cream I use as the base here in

254
00:12:16,040 --> 00:12:19,959
Speaker 1: this donut mix that I made, some vanilla extract, all

255
00:12:20,000 --> 00:12:24,760
Speaker 1: purpose flour, some baking soda, a decent amount an egg,

256
00:12:25,320 --> 00:12:28,280
Speaker 1: melted butter. Right, melted butter is going to help things

257
00:12:28,320 --> 00:12:30,719
Speaker 1: be a little bit more enriched and moist inside than

258
00:12:30,720 --> 00:12:34,439
Speaker 1: a soft in butter. Some sugar. I went for white granulated,

259
00:12:35,160 --> 00:12:38,040
Speaker 1: And so what I did was I whisked together the

260
00:12:38,080 --> 00:12:41,640
Speaker 1: sour cream, the butter and the sugar, the vanilla and

261
00:12:41,679 --> 00:12:44,920
Speaker 1: the egg until it came into a nice cream. And

262
00:12:44,960 --> 00:12:48,800
Speaker 1: then I folded in the salt, flour and baking soda,

263
00:12:48,880 --> 00:12:51,440
Speaker 1: and it came out to be a nice like I said, battery.

264
00:12:51,760 --> 00:12:54,680
Speaker 1: You know, where's my bacon pan? I don't have because

265
00:12:54,679 --> 00:12:57,079
Speaker 1: I was baking them. I don't have a donut baking pan.

266
00:12:57,160 --> 00:12:59,480
Speaker 1: I just have a muffin tins, the muffin ones, so

267
00:12:59,600 --> 00:13:02,640
Speaker 1: you kind of I put aluminum foil. I bawled up

268
00:13:02,640 --> 00:13:04,200
Speaker 1: a bunch of aluminium ooil put in the middle so

269
00:13:04,240 --> 00:13:06,120
Speaker 1: that when I put the battery in, it had the hole.

270
00:13:06,280 --> 00:13:08,320
Speaker 2: That's so smart. I mean, I don't like single use

271
00:13:08,480 --> 00:13:11,960
Speaker 2: baking stuff anyway. I'm like, I don't need a donut pam, dude, I.

272
00:13:11,880 --> 00:13:13,760
Speaker 1: Do, Yes, Finally, something we agree on.

273
00:13:16,480 --> 00:13:18,480
Speaker 2: I'm like, that's why I'm like, if I'm making donuts,

274
00:13:18,480 --> 00:13:19,880
Speaker 2: I'll just won't even cut out the center.

275
00:13:19,960 --> 00:13:24,240
Speaker 1: Yeah, oh snap, cut all right. So I made that,

276
00:13:24,320 --> 00:13:26,719
Speaker 1: baked it, and then I made a ganage, and then

277
00:13:26,760 --> 00:13:29,960
Speaker 1: I coated them with the ganage after they cooled, and

278
00:13:29,960 --> 00:13:32,640
Speaker 1: then I stuck them in the freezer. So I am

279
00:13:32,720 --> 00:13:36,160
Speaker 1: about to present to you the homemade Entiman's chocolate donut.

280
00:13:36,200 --> 00:13:38,600
Speaker 1: And like, remember, I really want to know if you're

281
00:13:38,600 --> 00:13:41,760
Speaker 1: going back to the beach in California. This is not

282
00:13:41,880 --> 00:13:43,760
Speaker 1: the hey Pat Bryan on the back show. This is

283
00:13:43,800 --> 00:13:45,920
Speaker 1: the real, recognized real. I know I don't have the

284
00:13:46,000 --> 00:13:48,920
Speaker 1: yellow dye number six and certain special things they got

285
00:13:48,960 --> 00:13:51,200
Speaker 1: in these packaged products, but I did my best. So

286
00:13:51,200 --> 00:13:52,760
Speaker 1: here we go. I'm gonna I'm gonna turn around real

287
00:13:52,800 --> 00:13:57,360
Speaker 1: quick and grab these for you. Wow, here we are.

288
00:13:57,400 --> 00:13:59,719
Speaker 1: Hold on, there's a presentation.

289
00:14:00,160 --> 00:14:01,920
Speaker 2: So the chrome looks perfect?

290
00:14:02,040 --> 00:14:05,200
Speaker 1: Oh snap? Perfect crumb okay, okay, a sniff test. How's

291
00:14:05,200 --> 00:14:05,600
Speaker 1: it smell?

292
00:14:06,240 --> 00:14:07,600
Speaker 2: I mean, what kind of chocolate?

293
00:14:07,640 --> 00:14:10,440
Speaker 1: Did you semi sweet dark chocolate.

294
00:14:11,480 --> 00:14:13,199
Speaker 2: Just tempered or did you put anything else?

295
00:14:13,280 --> 00:14:15,600
Speaker 1: Oh, Mama Mia, if you want to know, honestly, I

296
00:14:15,679 --> 00:14:18,960
Speaker 1: bought the chocolate. I forgot what they're called, but you

297
00:14:18,960 --> 00:14:21,360
Speaker 1: can just microwave them with a little bit of cream

298
00:14:21,440 --> 00:14:25,440
Speaker 1: and then it melts. For the listeners at home, this

299
00:14:25,520 --> 00:14:27,760
Speaker 1: is not an encouraging sign. She looks perplexed.

300
00:14:27,760 --> 00:14:35,680
Speaker 2: Okay, okay, oh shit, hello, you asked me a specific question.

301
00:14:36,360 --> 00:14:38,400
Speaker 2: And again, I feel like this goes back to what

302
00:14:38,440 --> 00:14:42,680
Speaker 2: we were talking about, with a specific sensation or memory

303
00:14:42,840 --> 00:14:45,680
Speaker 2: or feeling of something that you had, and then even

304
00:14:45,760 --> 00:14:48,440
Speaker 2: when you have the thing that's better, you're like, it's

305
00:14:48,480 --> 00:14:49,880
Speaker 2: not we talked about.

306
00:14:50,120 --> 00:14:52,480
Speaker 1: Can you edit a tear drop going down my eyes?

307
00:14:52,640 --> 00:14:56,520
Speaker 2: I think the main thing is not in the caked

308
00:14:56,520 --> 00:14:58,680
Speaker 2: on it, which is delicious, but it's in the chocolate coating.

309
00:14:58,760 --> 00:15:03,440
Speaker 2: And here's why. Shit, this ganash is delicious, but it

310
00:15:03,480 --> 00:15:05,920
Speaker 2: feels almost like a little bit more fudgy to me.

311
00:15:06,440 --> 00:15:09,000
Speaker 2: It's like a little chewy. It also tastes like it's

312
00:15:09,040 --> 00:15:12,200
Speaker 2: better chocolate than what you would buy at entimens. This

313
00:15:12,360 --> 00:15:14,960
Speaker 2: tastes like maybe more of like a dark chocolate, which

314
00:15:15,000 --> 00:15:18,320
Speaker 2: is what I'm more into now. But my memory of it,

315
00:15:19,240 --> 00:15:21,520
Speaker 2: I wonder what they used because it almost was I

316
00:15:21,520 --> 00:15:23,480
Speaker 2: think it was mostly a textural thing where it had

317
00:15:23,760 --> 00:15:26,000
Speaker 2: a snap to it. And so you're kind of like

318
00:15:26,120 --> 00:15:29,240
Speaker 2: cracking through this chocolate shell and getting into the cake.

319
00:15:29,760 --> 00:15:33,400
Speaker 1: It's so good though, so let's just confirm this for

320
00:15:33,560 --> 00:15:36,040
Speaker 1: myself and for the listeners. I unfortunately was not able

321
00:15:36,080 --> 00:15:41,720
Speaker 1: to bring you back to the beach, was I.

322
00:15:41,720 --> 00:15:43,400
Speaker 2: I mean, I can't remember the last time I had

323
00:15:43,400 --> 00:15:46,120
Speaker 2: a donut like this, and I think that something you

324
00:15:46,160 --> 00:15:48,760
Speaker 2: see a lot with like yeasted donuts.

325
00:15:49,560 --> 00:15:51,120
Speaker 1: Damn, the hate is real.

326
00:15:51,800 --> 00:15:55,480
Speaker 2: I'm just gonna play something else. Is that what you

327
00:15:55,520 --> 00:15:58,640
Speaker 2: see on like yeasted donuts? And also cake donuts are

328
00:15:58,680 --> 00:16:02,160
Speaker 2: more like glazes, yes, but you don't really see like

329
00:16:02,360 --> 00:16:06,600
Speaker 2: ganash coated donut. This is unique because it's not really

330
00:16:06,640 --> 00:16:08,440
Speaker 2: something that I see.

331
00:16:08,560 --> 00:16:09,360
Speaker 1: I don't ever see it.

332
00:16:09,480 --> 00:16:13,200
Speaker 2: Yeah, it almost takes it into a bonbond territory. And

333
00:16:13,200 --> 00:16:14,640
Speaker 2: I don't want to say like cake pop.

334
00:16:15,400 --> 00:16:18,120
Speaker 1: We don't want to touch that word because obviously.

335
00:16:17,840 --> 00:16:20,240
Speaker 2: It's intact cake. It's not like cake crumbs that are

336
00:16:20,280 --> 00:16:22,880
Speaker 2: like held together with something else. It's almost like a

337
00:16:22,960 --> 00:16:25,920
Speaker 2: candy shell with cake. And I think that is really

338
00:16:25,920 --> 00:16:29,360
Speaker 2: fucking delicious. So to me, I'm like, I would rather

339
00:16:29,400 --> 00:16:31,480
Speaker 2: have something like this any day over what that was.

340
00:16:31,800 --> 00:16:34,840
Speaker 2: But also I'm curious to taste the old ones now again.

341
00:16:34,920 --> 00:16:36,640
Speaker 1: All right, fine, I'll give you an old one. And

342
00:16:36,640 --> 00:16:39,160
Speaker 1: that's wow. Man, I did so poorly. She wanted to

343
00:16:39,440 --> 00:16:40,800
Speaker 1: taste the actual Hold.

344
00:16:40,760 --> 00:16:43,440
Speaker 2: Where's that again? I think the way that you did

345
00:16:43,440 --> 00:16:45,280
Speaker 2: the donut, you don't need to fry it because it's

346
00:16:45,280 --> 00:16:46,320
Speaker 2: so delicious like this, I'm.

347
00:16:46,200 --> 00:16:48,680
Speaker 1: Gonna taste one right now. I'm handing Natasha a piece

348
00:16:48,720 --> 00:16:50,320
Speaker 1: of an actual Intemen's cape.

349
00:16:50,440 --> 00:16:53,280
Speaker 2: First of all, this crumb looks like bullshit. It's gummy

350
00:16:53,320 --> 00:16:55,640
Speaker 2: on the bottom, but it also looks dry like it looks,

351
00:16:55,640 --> 00:16:57,520
Speaker 2: so they're even butter in this donut.

352
00:16:57,760 --> 00:17:04,080
Speaker 1: Here's the thing, though, is delicious, interesting, interesting, It's really

353
00:17:04,160 --> 00:17:04,840
Speaker 1: damn good.

354
00:17:04,960 --> 00:17:08,560
Speaker 2: Still, oh my god, this is so much sweeter than

355
00:17:08,600 --> 00:17:11,520
Speaker 2: your donut. This is like gross to me and comparison.

356
00:17:11,200 --> 00:17:12,639
Speaker 1: Yeah, it's making my jaws quiver.

357
00:17:12,760 --> 00:17:15,120
Speaker 2: It doesn't even taste like chocolate. No, it almost tastes

358
00:17:15,160 --> 00:17:17,919
Speaker 2: like oranges or something. Do you know what I mean?

359
00:17:18,000 --> 00:17:20,320
Speaker 1: Or maybe you're like no, it literally it literally tastes

360
00:17:20,320 --> 00:17:22,639
Speaker 1: like citrus. But it also doesn't taste like anything that

361
00:17:22,680 --> 00:17:24,200
Speaker 1: will be baked in that like a house.

362
00:17:24,640 --> 00:17:28,960
Speaker 2: No, it's totally Yeah, this is objectively tasty, but like

363
00:17:29,359 --> 00:17:31,760
Speaker 2: when you have them side by side when you want.

364
00:17:32,000 --> 00:17:33,760
Speaker 2: I'm gonna sound so corny when I say this, but

365
00:17:33,840 --> 00:17:37,320
Speaker 2: like a distinct expression of chocolate or vanilla or butter.

366
00:17:37,440 --> 00:17:39,359
Speaker 2: It's like all those things come through in your work.

367
00:17:39,600 --> 00:17:42,639
Speaker 2: But then when I taste this, sorry enemens, I just

368
00:17:42,640 --> 00:17:46,200
Speaker 2: say sugar. Yeah, wow, And it's not crunchy like I remember.

369
00:17:47,040 --> 00:17:48,320
Speaker 2: I wonder if the formula changed.

370
00:17:48,480 --> 00:17:50,840
Speaker 1: I feel like mine had more crunch. Maybe not more,

371
00:17:50,960 --> 00:17:52,800
Speaker 1: but because when you were when you was hating on

372
00:17:52,840 --> 00:17:54,320
Speaker 1: my crunch, I was like I thought I had a

373
00:17:54,359 --> 00:17:55,119
Speaker 1: little crunch on that.

374
00:17:55,440 --> 00:17:58,199
Speaker 2: Yeah, definitely. It's so interesting how my memory is like

375
00:17:58,440 --> 00:17:59,400
Speaker 2: misread that or something.

376
00:17:59,480 --> 00:18:01,399
Speaker 1: Well, no, I don't think your memory misread that. I

377
00:18:01,440 --> 00:18:05,240
Speaker 1: think that that this this proost effect, right, like this nostalgia,

378
00:18:05,760 --> 00:18:09,680
Speaker 1: It isn't necessarily rooted in culinary expertise or excellence. It's

379
00:18:09,720 --> 00:18:12,560
Speaker 1: more rooted in kind of like that comforting sensation.

380
00:18:13,359 --> 00:18:17,240
Speaker 2: You cannot recreate this memory that I had because the

381
00:18:17,320 --> 00:18:21,359
Speaker 2: memory was tainted by these good feelings of being free

382
00:18:21,359 --> 00:18:23,520
Speaker 2: on the beach and like spending time with my parents

383
00:18:23,520 --> 00:18:25,439
Speaker 2: and like that's like why it tastes yummy to me

384
00:18:25,480 --> 00:18:26,080
Speaker 2: in my mind.

385
00:18:26,280 --> 00:18:29,600
Speaker 1: So you think you think that this nostalgia that tastes

386
00:18:29,600 --> 00:18:31,280
Speaker 1: of nostalgia can't really be recreated.

387
00:18:31,359 --> 00:18:34,680
Speaker 2: It's like the salty ocean air, and it's like being

388
00:18:34,720 --> 00:18:37,520
Speaker 2: bundled up, and it's like not wearing shoes, and it's

389
00:18:37,600 --> 00:18:42,840
Speaker 2: like newspaper smell, and those are the things that swirl

390
00:18:42,880 --> 00:18:45,520
Speaker 2: into the memory of this one piece of the puzzle. Wow,

391
00:18:45,560 --> 00:18:46,640
Speaker 2: should we go to San Diego?

392
00:18:46,760 --> 00:18:48,800
Speaker 1: We should? We should go right now? Pack it up.

393
00:18:49,080 --> 00:18:51,119
Speaker 1: I mean, honestly, the way that you just explained that

394
00:18:51,359 --> 00:18:54,320
Speaker 1: was phenomenal, and I think that's one of the core

395
00:18:54,600 --> 00:18:58,480
Speaker 1: important factors of this podcast is acknowledging that food and

396
00:18:58,520 --> 00:19:01,520
Speaker 1: nostalgia go hand in hand for everyone. I mean, I

397
00:19:01,560 --> 00:19:04,080
Speaker 1: don't know, maybe if you don't ever eat you won't

398
00:19:04,080 --> 00:19:06,520
Speaker 1: get this feeling. But I think if you've eaten anything

399
00:19:06,560 --> 00:19:10,000
Speaker 1: at any time, you're gonna have these strong memories attached

400
00:19:10,000 --> 00:19:12,560
Speaker 1: to it. And so tell me what you would do better.

401
00:19:12,720 --> 00:19:15,440
Speaker 1: Hit up that discord, tell me what you would do differently,

402
00:19:15,520 --> 00:19:17,360
Speaker 1: and also tell me if you grew up with intimens

403
00:19:17,359 --> 00:19:19,320
Speaker 1: and if it wasn't a chocolate donut, it's like maybe

404
00:19:19,320 --> 00:19:21,159
Speaker 1: it was something else. Tell me what your vibe was

405
00:19:21,480 --> 00:19:24,560
Speaker 1: and iftimens provided a nostalgic moment for y'all. You can

406
00:19:24,560 --> 00:19:30,440
Speaker 1: find all the links in the show notes. We're rolling

407
00:19:30,480 --> 00:19:44,040
Speaker 1: into commercials. Don't go anywhere. Enough of that. Back to

408
00:19:44,080 --> 00:19:50,760
Speaker 1: the interview, Oh man, let me tell you that things

409
00:19:50,760 --> 00:19:52,240
Speaker 1: got a little bit intense there. You know, we're talking

410
00:19:52,240 --> 00:19:54,400
Speaker 1: about Usidonus and all that kind of thing. But very

411
00:19:54,520 --> 00:19:58,160
Speaker 1: very very important note there about food nostalgia back then.

412
00:19:58,240 --> 00:20:00,440
Speaker 1: You talk about what you were going through back then.

413
00:20:00,480 --> 00:20:02,240
Speaker 1: For example, I mean it was not just the ocean

414
00:20:02,280 --> 00:20:04,639
Speaker 1: air in the newspapers, right, I mean your mom was

415
00:20:04,680 --> 00:20:07,239
Speaker 1: an immigrant. You know, what was your experience, you know,

416
00:20:07,280 --> 00:20:10,080
Speaker 1: as a Chinese American on the West Coast. How did

417
00:20:10,119 --> 00:20:12,840
Speaker 1: you allow food to kind of permeate your upbringing?

418
00:20:12,840 --> 00:20:13,119
Speaker 2: Air? Like?

419
00:20:13,320 --> 00:20:14,000
Speaker 1: What was the deal?

420
00:20:14,080 --> 00:20:17,080
Speaker 2: You know, it's really interesting because and I think it's

421
00:20:17,240 --> 00:20:19,320
Speaker 2: the kind of stuff that in retrospect I can kind

422
00:20:19,320 --> 00:20:22,360
Speaker 2: of reflect on it more and sort of understand what

423
00:20:22,440 --> 00:20:25,760
Speaker 2: mine was, especially through the lens of food. And my

424
00:20:25,880 --> 00:20:29,360
Speaker 2: mom immigrated to California when she's twenty seven, and then

425
00:20:29,359 --> 00:20:32,160
Speaker 2: she had me the following year and when she moved

426
00:20:32,320 --> 00:20:35,399
Speaker 2: to the US. So my mom is an artist. My

427
00:20:35,480 --> 00:20:39,200
Speaker 2: dad is a historian, a Chinese historian of like Chinese film,

428
00:20:39,440 --> 00:20:41,440
Speaker 2: and so They met when they were in Beijing when

429
00:20:41,440 --> 00:20:43,360
Speaker 2: he was there for post doctoral research.

430
00:20:43,560 --> 00:20:43,879
Speaker 1: Wow.

431
00:20:44,040 --> 00:20:47,040
Speaker 2: They met through his host family. She was in film

432
00:20:47,080 --> 00:20:49,880
Speaker 2: school at the time. They got married in China, which

433
00:20:49,920 --> 00:20:53,680
Speaker 2: in the early eighties precultural Revolution was like extremely hard

434
00:20:53,680 --> 00:20:55,800
Speaker 2: to do if you were a US citizen, and then

435
00:20:55,840 --> 00:20:58,399
Speaker 2: they went back to California together where my dad was

436
00:20:58,440 --> 00:21:02,320
Speaker 2: teaching at UC Sandy, where they both are still now.

437
00:21:03,400 --> 00:21:05,680
Speaker 2: So I think, and this is something that I feel

438
00:21:05,720 --> 00:21:08,320
Speaker 2: like I have more empathy for as I get older,

439
00:21:09,720 --> 00:21:12,240
Speaker 2: and I think what every child of an immigrant kind

440
00:21:12,240 --> 00:21:15,600
Speaker 2: of goes through to some degree. But in southern California

441
00:21:15,760 --> 00:21:18,080
Speaker 2: was my experience, which is you sort of want to

442
00:21:18,080 --> 00:21:21,040
Speaker 2: fit in, but I'm also like biracial, so there's the

443
00:21:21,119 --> 00:21:23,560
Speaker 2: sense of never being wide enough, or like never really

444
00:21:23,600 --> 00:21:28,560
Speaker 2: being Chinese enough. My mom was somebody who also like

445
00:21:28,680 --> 00:21:30,840
Speaker 2: didn't speak any English when she moved here, needed to

446
00:21:30,920 --> 00:21:33,760
Speaker 2: learn the language needed to assimilate. Had grown up in

447
00:21:34,359 --> 00:21:39,000
Speaker 2: malzudung Era, China, so basically, you know, no exposure to

448
00:21:39,359 --> 00:21:41,639
Speaker 2: pop culture, to food outside of the food that she

449
00:21:41,840 --> 00:21:45,399
Speaker 2: ate every day living in poverty. So I think that

450
00:21:45,480 --> 00:21:50,639
Speaker 2: there was an expectation or pressure for her to assimilate,

451
00:21:50,720 --> 00:21:55,040
Speaker 2: and also understand and not just necessarily lean on her

452
00:21:55,280 --> 00:21:59,119
Speaker 2: Chineseness as an identity. And so what that meant for me,

453
00:21:59,160 --> 00:22:01,600
Speaker 2: it was she spoke English to me as a way

454
00:22:01,600 --> 00:22:05,760
Speaker 2: of learning English instead of perhaps just speaking in Chinese

455
00:22:05,840 --> 00:22:08,320
Speaker 2: to me, because that was what she was most comfortable with.

456
00:22:08,400 --> 00:22:11,199
Speaker 2: So she was somebody who's always pushing herself outside of

457
00:22:11,240 --> 00:22:13,720
Speaker 2: her comfort zone. But then, you know, I sort of

458
00:22:13,720 --> 00:22:18,600
Speaker 2: saw my mom fall in love with very uniquely American things,

459
00:22:18,760 --> 00:22:22,920
Speaker 2: like the tradition of Costco. I grew up in San Diego,

460
00:22:23,000 --> 00:22:26,320
Speaker 2: and my mom had a Costco membership, and there would

461
00:22:26,359 --> 00:22:29,680
Speaker 2: become these like little treats that she had never had

462
00:22:29,680 --> 00:22:34,480
Speaker 2: her whole life and suddenly became obsessed with to the

463
00:22:34,480 --> 00:22:36,480
Speaker 2: point of squirreling them away and hiding them from me

464
00:22:36,520 --> 00:22:39,560
Speaker 2: and my dad. So she would buy like Costco sized

465
00:22:39,680 --> 00:22:44,400
Speaker 2: packs of peanut Eminem's, or she went through a Twinkies phase.

466
00:22:45,480 --> 00:22:46,960
Speaker 2: She's going to hear this and she's going to be like,

467
00:22:47,000 --> 00:22:50,160
Speaker 2: don't don't be boy toy keys, because she's like mad

468
00:22:50,200 --> 00:22:53,800
Speaker 2: healthy now. But back then, I think, wow, Yeah, we

469
00:22:53,880 --> 00:22:56,600
Speaker 2: went to Jack in the Box and the McDonald's on

470
00:22:56,600 --> 00:22:59,520
Speaker 2: the weekends, Like we were doing things that felt like

471
00:22:59,840 --> 00:23:02,720
Speaker 2: very American like getting the junk food, but it was

472
00:23:02,760 --> 00:23:05,440
Speaker 2: always as like a treat because at night we would

473
00:23:05,480 --> 00:23:07,560
Speaker 2: have dinner together and my mom would cook, and she

474
00:23:07,560 --> 00:23:09,800
Speaker 2: would make the food she knew how to make, which

475
00:23:09,840 --> 00:23:14,439
Speaker 2: is like exceptional, super tasty Chinese food, noodle soups, you know,

476
00:23:14,600 --> 00:23:19,320
Speaker 2: stewed braises and fried rice and whole steamed fish and

477
00:23:19,400 --> 00:23:21,560
Speaker 2: like incredible food.

478
00:23:21,400 --> 00:23:26,239
Speaker 1: You know, cooking that for you because like that straight up.

479
00:23:26,600 --> 00:23:28,400
Speaker 2: So I feel like I kind of had like this

480
00:23:29,080 --> 00:23:31,359
Speaker 2: experience of sort of both sides of things and also

481
00:23:31,440 --> 00:23:34,840
Speaker 2: wanting to be a kid and sort of have the

482
00:23:34,880 --> 00:23:37,240
Speaker 2: sugary cereals at home that I wasn't allowed to have

483
00:23:37,320 --> 00:23:39,680
Speaker 2: but other kids had because my mom would buy things

484
00:23:39,720 --> 00:23:41,760
Speaker 2: and then like hide them from everyone so we wouldn't

485
00:23:41,760 --> 00:23:44,560
Speaker 2: have them. But you know, it's at this point now

486
00:23:44,640 --> 00:23:46,680
Speaker 2: my mom has lived in the US longer than she's

487
00:23:46,720 --> 00:23:51,720
Speaker 2: lived in China, and my parents are live this extremely healthy,

488
00:23:51,840 --> 00:23:55,840
Speaker 2: like California lifestyle. When I have her cooking, I feel

489
00:23:55,880 --> 00:24:00,960
Speaker 2: like it is now this super contant trade an incredible

490
00:24:00,960 --> 00:24:03,120
Speaker 2: expression of the kind of food she used to make,

491
00:24:03,160 --> 00:24:05,560
Speaker 2: but now it's so clean, it's more simple than ever.

492
00:24:06,160 --> 00:24:11,080
Speaker 2: It'll be like a whole sea bass steamed with black

493
00:24:11,080 --> 00:24:13,600
Speaker 2: bean sauce and scallions and like that's it. But it's

494
00:24:13,680 --> 00:24:16,800
Speaker 2: really brothy and it's really yummy, and it's like, now

495
00:24:16,840 --> 00:24:19,560
Speaker 2: I can appreciate that. I'm not just like I want

496
00:24:19,840 --> 00:24:21,680
Speaker 2: spaghetti with the craft on top, right.

497
00:24:21,640 --> 00:24:24,159
Speaker 1: Right, right, right, right. Oh man, you just hit so

498
00:24:24,240 --> 00:24:26,760
Speaker 1: many crazy notes in my brain. I mean, I think

499
00:24:27,240 --> 00:24:31,040
Speaker 1: one thing that caught my ear specifically was your mom

500
00:24:31,119 --> 00:24:34,199
Speaker 1: speaking to you in English. I kind of relate to

501
00:24:34,240 --> 00:24:36,760
Speaker 1: that because my English is great, It's why I have

502
00:24:36,760 --> 00:24:40,560
Speaker 1: a podcast. But my Spanish, even though I understand it

503
00:24:40,840 --> 00:24:44,119
Speaker 1: when I speak it, it's not perfect. It's by no

504
00:24:44,200 --> 00:24:46,600
Speaker 1: means even close to being perfect. And it's one of

505
00:24:46,640 --> 00:24:48,879
Speaker 1: those things in my brain, I'm like, what was going on? So, like,

506
00:24:48,960 --> 00:24:51,080
Speaker 1: why would my parents they would talk to us in

507
00:24:51,080 --> 00:24:54,919
Speaker 1: Spanish and we would respond in English. And it was

508
00:24:55,000 --> 00:24:57,200
Speaker 1: first of all, my parents was working so hard that

509
00:24:57,520 --> 00:25:00,560
Speaker 1: it's hard to have children and try to preserve your

510
00:25:00,560 --> 00:25:05,480
Speaker 1: culture in America, especially in racist America of Louisiana. So

511
00:25:05,560 --> 00:25:08,040
Speaker 1: I think my parents was like, well, let's head to

512
00:25:08,040 --> 00:25:11,320
Speaker 1: our bets here. Let's just make sure they speak perfect English, right,

513
00:25:11,800 --> 00:25:14,520
Speaker 1: as long as y'all speak perfect English, Like we're cool. Yeah,

514
00:25:14,520 --> 00:25:16,000
Speaker 1: because we know when you go out in the world,

515
00:25:16,040 --> 00:25:18,159
Speaker 1: you'll be able to communicate without people making fun of

516
00:25:18,160 --> 00:25:21,000
Speaker 1: you like they make fun of us. Yeah, that and that,

517
00:25:21,080 --> 00:25:23,480
Speaker 1: like going back to those memories, Like it's difficult.

518
00:25:23,520 --> 00:25:25,920
Speaker 2: Sometimes it's such a funny thing. Like my parents would

519
00:25:25,960 --> 00:25:28,880
Speaker 2: sometimes speak in Chinese as a way of like exchanging

520
00:25:29,400 --> 00:25:31,720
Speaker 2: secret talking between them because they didn't want me to hear.

521
00:25:32,040 --> 00:25:33,720
Speaker 2: But then I could always kind of understand, and I

522
00:25:33,720 --> 00:25:35,479
Speaker 2: would be like, wait, what do you mean we're not

523
00:25:35,600 --> 00:25:35,880
Speaker 2: And they.

524
00:25:35,800 --> 00:25:37,359
Speaker 1: Would be like, wait, what.

525
00:25:38,400 --> 00:25:40,199
Speaker 2: A big thing in southern California where there are like

526
00:25:40,320 --> 00:25:43,840
Speaker 2: huge Chinese populations is Chinese school. It's like, I'm very

527
00:25:43,920 --> 00:25:47,400
Speaker 2: much the thing where you would send Chinese American kids

528
00:25:47,520 --> 00:25:51,399
Speaker 2: to weekend school. I just call it Chinese school, and

529
00:25:51,440 --> 00:25:54,200
Speaker 2: you would basically like take these language classes as like

530
00:25:54,240 --> 00:25:58,040
Speaker 2: an elementary, middle school, high school student. And my parents

531
00:25:58,040 --> 00:26:01,159
Speaker 2: made me go, and I remember going and being like

532
00:26:01,440 --> 00:26:05,439
Speaker 2: the only half Chinese person that I could see in

533
00:26:05,480 --> 00:26:09,840
Speaker 2: the whole school, and like everybody was basically already fluent

534
00:26:09,920 --> 00:26:13,399
Speaker 2: in Mandarin, and it was so horrible. I just would

535
00:26:13,400 --> 00:26:15,880
Speaker 2: go home every day crying, begging my parents to take

536
00:26:15,920 --> 00:26:17,679
Speaker 2: me out. I would just be like this is not

537
00:26:18,680 --> 00:26:21,880
Speaker 2: No one is at the level I'm at. Everybody already

538
00:26:21,960 --> 00:26:24,680
Speaker 2: can speak Chinese, Like, this is not the right place

539
00:26:24,680 --> 00:26:26,560
Speaker 2: for me, And I think they felt really bad for

540
00:26:26,640 --> 00:26:28,439
Speaker 2: me and took me up. But then I took Chinese

541
00:26:28,440 --> 00:26:33,440
Speaker 2: in college. You go okay, right, kind of a happy ending,

542
00:26:33,600 --> 00:26:35,640
Speaker 2: and it was like one of the hardest things I've done,

543
00:26:35,640 --> 00:26:36,760
Speaker 2: but it was absolutely incredible.

544
00:26:36,800 --> 00:26:39,399
Speaker 1: So is that your way of like embracing your culture

545
00:26:39,440 --> 00:26:41,000
Speaker 1: in a way, like, because you know in college, like

546
00:26:41,040 --> 00:26:42,080
Speaker 1: you chose to do that.

547
00:26:42,480 --> 00:26:45,119
Speaker 2: Definitely, And I think now also as a chef, like

548
00:26:45,160 --> 00:26:47,119
Speaker 2: I've just been doing that more and more and more

549
00:26:47,200 --> 00:26:49,720
Speaker 2: and more. I'll be doing pop ups or working on

550
00:26:49,760 --> 00:26:54,440
Speaker 2: recipes for my book, or thinking about what my culinary

551
00:26:54,520 --> 00:26:57,560
Speaker 2: identity is, like what's in my toolbox, what's in my pantry,

552
00:26:57,680 --> 00:27:02,359
Speaker 2: and having so much fun around with ingredients that I

553
00:27:02,359 --> 00:27:04,720
Speaker 2: grew up with, but like thinking about them in different ways.

554
00:27:04,800 --> 00:27:07,119
Speaker 2: So like I just did this pop up at Golden Diner,

555
00:27:07,520 --> 00:27:12,119
Speaker 2: which is this incredible diner in Chinatown on Madison Street. Wow,

556
00:27:12,240 --> 00:27:14,400
Speaker 2: you know, I really wanted to do stuff inspired by Chinatown.

557
00:27:14,400 --> 00:27:16,600
Speaker 2: I did all my shopping at like Hong Kong Grocery

558
00:27:16,640 --> 00:27:19,560
Speaker 2: on Hester you know, we just had Thanksgiving. I wanted

559
00:27:19,600 --> 00:27:21,879
Speaker 2: to make my version of a punkin pie, but I

560
00:27:22,000 --> 00:27:24,719
Speaker 2: used candid zookie beans because I was thinking about like

561
00:27:24,760 --> 00:27:28,280
Speaker 2: the red beans stuffed pastries I grew up eating and loved,

562
00:27:28,560 --> 00:27:31,200
Speaker 2: and so I think now I'm like trying to draw

563
00:27:31,359 --> 00:27:35,440
Speaker 2: those memories and feelings and ingredients and stories back into

564
00:27:36,040 --> 00:27:38,800
Speaker 2: the pastry that I know how to make weird looking

565
00:27:38,880 --> 00:27:42,680
Speaker 2: layer cakes and like big cookies and like plated desserts

566
00:27:42,720 --> 00:27:43,520
Speaker 2: and things like that.

567
00:27:43,920 --> 00:27:47,119
Speaker 1: Wow. So in college you learn the language that you

568
00:27:47,160 --> 00:27:49,639
Speaker 1: grew up with, and now you're taking it a step

569
00:27:49,680 --> 00:27:52,640
Speaker 1: further and you're implementing into your bag goods.

570
00:27:53,160 --> 00:27:53,400
Speaker 2: Yeah.

571
00:27:53,440 --> 00:27:55,600
Speaker 1: I mean I'm trying. People pull up and they just

572
00:27:55,600 --> 00:27:59,400
Speaker 1: want like some brownies and some quote unquote familiar bake goods.

573
00:27:59,480 --> 00:28:03,119
Speaker 1: Right to the American mind is pies and brownies and

574
00:28:03,200 --> 00:28:06,199
Speaker 1: just like simply you know, question or whatever. Like right,

575
00:28:06,560 --> 00:28:10,240
Speaker 1: So congrats, my hats off because you're finding tremendous success

576
00:28:10,280 --> 00:28:14,719
Speaker 1: now embracing these different flavor profiles and people are like, oh, snap,

577
00:28:15,240 --> 00:28:16,320
Speaker 1: that's that's the vibe.

578
00:28:16,400 --> 00:28:18,280
Speaker 2: Yeah. And also like being in New York City is

579
00:28:18,320 --> 00:28:21,320
Speaker 2: such an incredible thing where any day I can find

580
00:28:22,040 --> 00:28:25,760
Speaker 2: Japanese black sesame paste or like Vietnamese rice flour, or

581
00:28:25,760 --> 00:28:28,600
Speaker 2: you can find like the tapioca stars that I like,

582
00:28:28,600 --> 00:28:32,119
Speaker 2: Like all these ingredients that are just like super inspiring

583
00:28:32,200 --> 00:28:33,639
Speaker 2: to me, and I see them and I want to

584
00:28:33,680 --> 00:28:34,840
Speaker 2: like play around with stuff.

585
00:28:35,840 --> 00:28:38,560
Speaker 1: So outside of your culture, what about your love for

586
00:28:38,720 --> 00:28:41,560
Speaker 1: like art and music? Does that influence how you bake

587
00:28:41,640 --> 00:28:42,400
Speaker 1: as well?

588
00:28:42,440 --> 00:28:45,800
Speaker 2: I think it influences me on more of a symbolic

589
00:28:46,000 --> 00:28:49,840
Speaker 2: or like conceptual level, where I have a big background

590
00:28:50,360 --> 00:28:54,120
Speaker 2: programming producing concerts of like weird avant garde music, weird

591
00:28:54,160 --> 00:28:58,640
Speaker 2: experimental stuff, because everything for me, it's all about bringing

592
00:28:58,640 --> 00:29:01,840
Speaker 2: people together and like getting people into a room, celebrating

593
00:29:01,880 --> 00:29:06,280
Speaker 2: over something special, creating that moment of joy through this

594
00:29:06,360 --> 00:29:09,400
Speaker 2: like experience that is shared, whether it's like sharing a

595
00:29:09,400 --> 00:29:12,320
Speaker 2: big layer cake or going to an art opening or

596
00:29:12,360 --> 00:29:15,880
Speaker 2: something like that. So I think for me, like I

597
00:29:15,920 --> 00:29:20,840
Speaker 2: am super into food expressions that tie in other disciplines

598
00:29:20,920 --> 00:29:25,560
Speaker 2: that address history or like art making or music, because

599
00:29:25,560 --> 00:29:30,080
Speaker 2: these are all like creative things that also exist through structure,

600
00:29:30,400 --> 00:29:34,400
Speaker 2: discipline and often collaborative, and so I think like for me,

601
00:29:34,480 --> 00:29:36,959
Speaker 2: these just all relate things that I'm interested in.

602
00:29:37,080 --> 00:29:39,480
Speaker 1: Wow, this is like poetry here and you talk about

603
00:29:39,520 --> 00:29:44,160
Speaker 1: the way that music and art and food can be intertwined.

604
00:29:44,640 --> 00:29:46,360
Speaker 1: But you don't just talk to talk. I mean you

605
00:29:46,360 --> 00:29:48,280
Speaker 1: you would pursue you moved to Montreal a right, like

606
00:29:48,320 --> 00:29:49,360
Speaker 1: you pursued a PhD.

607
00:29:49,960 --> 00:29:52,800
Speaker 2: No, Oh my god, no, but I love that you

608
00:29:52,840 --> 00:29:56,760
Speaker 2: think that. Actually the opposite happened where I had originally

609
00:29:56,760 --> 00:29:59,800
Speaker 2: moved to Montreal in like twenty ten for a guy

610
00:29:59,840 --> 00:30:03,120
Speaker 2: that I was seeing and he was from Montreal, and

611
00:30:03,200 --> 00:30:06,840
Speaker 2: I moved there for love and needed to find a

612
00:30:06,960 --> 00:30:09,480
Speaker 2: job while I was there, and it's like, where does

613
00:30:09,480 --> 00:30:13,960
Speaker 2: somebody who's living illegally in a country find work. It's

614
00:30:14,000 --> 00:30:18,000
Speaker 2: like in restaurants, and I needed to make money while

615
00:30:18,000 --> 00:30:22,080
Speaker 2: I was applying for PhD programs in ethnic musicology. And

616
00:30:22,320 --> 00:30:24,640
Speaker 2: my parents at the time were living in Singapore and

617
00:30:24,680 --> 00:30:27,840
Speaker 2: I had just visited them and had this incredible visit

618
00:30:27,880 --> 00:30:30,760
Speaker 2: and I was convinced. I was super into records that

619
00:30:30,800 --> 00:30:35,440
Speaker 2: were sort of archiving and finding rare music from the

620
00:30:35,560 --> 00:30:37,280
Speaker 2: past and like putting them out and I was like

621
00:30:37,320 --> 00:30:41,080
Speaker 2: really into this idea of doing that, but with the

622
00:30:41,080 --> 00:30:44,600
Speaker 2: girl groups of the sixties in Singapore and like this

623
00:30:44,720 --> 00:30:47,800
Speaker 2: go go music, and so I applied for my PhD

624
00:30:47,960 --> 00:30:51,880
Speaker 2: to get funded to do that research, and did not

625
00:30:52,080 --> 00:30:56,400
Speaker 2: get into a single place. Was just rejected across the board. Obviously,

626
00:30:56,440 --> 00:31:00,240
Speaker 2: Now in hindsight, I'm like all I had was like

627
00:31:00,440 --> 00:31:02,880
Speaker 2: a bachelor's in English lits, so not even in the

628
00:31:02,960 --> 00:31:06,640
Speaker 2: music department. I had literally like no credentials or anything

629
00:31:06,680 --> 00:31:08,840
Speaker 2: to back up my idea. I was like twenty four,

630
00:31:09,320 --> 00:31:11,800
Speaker 2: so stupid, and I was applying a PhD program. So

631
00:31:11,920 --> 00:31:15,040
Speaker 2: they let in like two three new candidates a year,

632
00:31:15,320 --> 00:31:18,760
Speaker 2: you know, and I'm like, oh, like Yale and accept me.

633
00:31:18,840 --> 00:31:22,280
Speaker 2: It's like, of course, of course. And now I'm like,

634
00:31:22,280 --> 00:31:23,760
Speaker 2: this is the best thing that could have happened to me,

635
00:31:24,160 --> 00:31:27,200
Speaker 2: because I got a job in a restaurant paid in cash.

636
00:31:27,240 --> 00:31:31,760
Speaker 2: Working to the table completely changed my life. And when

637
00:31:31,840 --> 00:31:34,760
Speaker 2: I was working there, I wasn't just like baking and

638
00:31:34,800 --> 00:31:37,680
Speaker 2: making food. They had never had workshops there. I was

639
00:31:37,680 --> 00:31:40,680
Speaker 2: booking workshops people making sausages from scratch with like hand

640
00:31:40,720 --> 00:31:44,520
Speaker 2: cranked filling them, and like people were like doing canning

641
00:31:44,760 --> 00:31:48,480
Speaker 2: jam making classes. I was like booking concerts in the

642
00:31:48,560 --> 00:31:51,880
Speaker 2: restaurant in front of the like reaching fridge, and I

643
00:31:51,920 --> 00:31:53,960
Speaker 2: was getting like radio stations to come in and broadcast

644
00:31:54,000 --> 00:31:57,720
Speaker 2: from the backyard, and I was like, Wow, food is

645
00:31:57,920 --> 00:32:00,840
Speaker 2: the ultimate way to bring people together other over all

646
00:32:00,880 --> 00:32:02,480
Speaker 2: this other stuff too, and this is how you can

647
00:32:02,640 --> 00:32:05,680
Speaker 2: create community. And also on top of that, I was

648
00:32:06,160 --> 00:32:10,880
Speaker 2: deeply obsessed with the skill and technique of making pastry,

649
00:32:11,080 --> 00:32:15,719
Speaker 2: following recipes, doing high production of things, working service like

650
00:32:15,800 --> 00:32:19,000
Speaker 2: meeting people, like kitchen culture, like everything about it. I

651
00:32:19,040 --> 00:32:21,840
Speaker 2: was like, Oh, this is the best thing of every Yeah.

652
00:32:22,000 --> 00:32:24,040
Speaker 1: Yeah, So obviously I understand now how you got started

653
00:32:24,080 --> 00:32:27,080
Speaker 1: in restaurants. When I met you or when I became

654
00:32:27,160 --> 00:32:29,520
Speaker 1: to know of you, you seem to be well in

655
00:32:29,560 --> 00:32:31,640
Speaker 1: your comfort zone of doing your own thing here in

656
00:32:31,640 --> 00:32:35,280
Speaker 1: New York City. So what was the in between? What

657
00:32:35,360 --> 00:32:37,880
Speaker 1: was your restaurant experience and how did you transition into

658
00:32:37,880 --> 00:32:39,320
Speaker 1: doing these impactful bake sales.

659
00:32:39,880 --> 00:32:42,560
Speaker 2: So I moved to New York in twenty thirteen, and

660
00:32:42,960 --> 00:32:45,760
Speaker 2: I was being a pastry cook, making like eleven dollars

661
00:32:45,800 --> 00:32:48,400
Speaker 2: an hour, getting up super early, and there, you know,

662
00:32:48,520 --> 00:32:50,920
Speaker 2: doing all that. I did that for years, and then

663
00:32:51,440 --> 00:32:53,880
Speaker 2: the turning point of my career was I became like

664
00:32:53,960 --> 00:32:56,840
Speaker 2: the executive pastry chef for this restaurant group in Manhattan

665
00:32:57,240 --> 00:33:01,479
Speaker 2: and started running programs in multiple locations, and so I

666
00:33:02,000 --> 00:33:05,880
Speaker 2: over time had like made this big jump from maybe

667
00:33:05,920 --> 00:33:09,600
Speaker 2: only managing a few people or being someone else's employee

668
00:33:09,840 --> 00:33:14,520
Speaker 2: to suddenly like expanding programs, being reviewed by Pete Wells

669
00:33:14,960 --> 00:33:17,920
Speaker 2: ordering the best ingredients in the world, the kind of

670
00:33:17,960 --> 00:33:22,640
Speaker 2: pressure cooker situation that comes with being in places like that.

671
00:33:22,840 --> 00:33:25,600
Speaker 2: There was stuff about it that I was naturally drawn to,

672
00:33:26,000 --> 00:33:29,000
Speaker 2: and other stuff about it that I knew was unsustainable

673
00:33:29,120 --> 00:33:31,880
Speaker 2: or like dysfunctional or toxic or whatever. But this is

674
00:33:31,920 --> 00:33:34,280
Speaker 2: not specific to that group. I feel like that's just

675
00:33:34,320 --> 00:33:37,680
Speaker 2: systemic within the industry, especially in New York, where you know,

676
00:33:37,840 --> 00:33:40,720
Speaker 2: people work so long for like low money and like

677
00:33:40,840 --> 00:33:45,760
Speaker 2: no benefits. And I think that for me also to

678
00:33:45,800 --> 00:33:49,200
Speaker 2: go back to this like existential idea of why pastry

679
00:33:49,280 --> 00:33:54,040
Speaker 2: or why baking, I started feeling like my friends can't

680
00:33:54,080 --> 00:33:55,840
Speaker 2: afford to come to the restaurants that I work at,

681
00:33:56,040 --> 00:33:58,400
Speaker 2: you know, I can't really afford to eat at the

682
00:33:58,440 --> 00:34:01,120
Speaker 2: restaurants I work out with, how my staff discount the

683
00:34:01,240 --> 00:34:04,440
Speaker 2: charity events that we are doing are for like Gallas,

684
00:34:04,520 --> 00:34:07,480
Speaker 2: where tables are ten thousand dollars. To me, I just

685
00:34:07,520 --> 00:34:10,680
Speaker 2: felt like there was this great distance between like the

686
00:34:10,719 --> 00:34:13,759
Speaker 2: people that I was surrounded by while working and like

687
00:34:13,800 --> 00:34:16,520
Speaker 2: who we were serving, and I was just trying to

688
00:34:16,560 --> 00:34:19,319
Speaker 2: think of ways to like close that gap a little bit.

689
00:34:19,960 --> 00:34:23,440
Speaker 2: And in twenty sixteen was when I came up with

690
00:34:23,480 --> 00:34:27,600
Speaker 2: the idea. Because Trump had just been elected, a lot

691
00:34:27,600 --> 00:34:30,800
Speaker 2: of people that I knew were sort of having nervous

692
00:34:30,800 --> 00:34:37,840
Speaker 2: breakdowns around this reality. And my experience was immediately it

693
00:34:37,880 --> 00:34:41,920
Speaker 2: felt like reproductive health rights and access were suddenly being

694
00:34:42,280 --> 00:34:45,000
Speaker 2: called into question. He wanted to take them away, he

695
00:34:45,080 --> 00:34:47,640
Speaker 2: wanted to monitor it, limited all this stuff. And so

696
00:34:48,200 --> 00:34:50,680
Speaker 2: I had this idea of having a bake sale as

697
00:34:50,719 --> 00:34:54,240
Speaker 2: a way to achieve two things for me. One brought

698
00:34:54,280 --> 00:34:57,640
Speaker 2: together people in the pastry community historically have like maybe

699
00:34:57,640 --> 00:35:01,239
Speaker 2: not been as recognized or celebrated as the savory chef

700
00:35:01,320 --> 00:35:04,480
Speaker 2: counterparts in major cities. I don't know if you find

701
00:35:04,480 --> 00:35:07,239
Speaker 2: that to be true. The rock stars of dining are

702
00:35:07,239 --> 00:35:10,240
Speaker 2: not the pastry chefs of those restaurants. It's like often

703
00:35:10,320 --> 00:35:13,080
Speaker 2: the savory side person who's like has the big steak

704
00:35:13,280 --> 00:35:14,759
Speaker 2: or is like got the fancy.

705
00:35:14,480 --> 00:35:17,520
Speaker 1: Nice but bakers don't. I think there's like a hierarchy

706
00:35:17,560 --> 00:35:22,000
Speaker 1: of like credibility. It's like chef. I do think pastry

707
00:35:22,080 --> 00:35:24,400
Speaker 1: chefs are in the middle. But like baker's bro, you

708
00:35:24,400 --> 00:35:26,719
Speaker 1: know how you give a damn about a baker? Well

709
00:35:26,760 --> 00:35:27,360
Speaker 1: you make bread?

710
00:35:27,920 --> 00:35:28,200
Speaker 2: Cool?

711
00:35:28,520 --> 00:35:30,440
Speaker 1: Yeah, I put that shit on the table for free.

712
00:35:31,640 --> 00:35:34,480
Speaker 1: You know, you spend you spend twenty four hours making

713
00:35:34,480 --> 00:35:36,239
Speaker 1: a piece of bread. I put that shit on the

714
00:35:36,280 --> 00:35:38,480
Speaker 1: table free. But no, but I do agree with you.

715
00:35:38,600 --> 00:35:40,520
Speaker 1: I think being a patry chef, I used to be

716
00:35:40,560 --> 00:35:43,719
Speaker 1: a cook, right, and I do remember there being like

717
00:35:43,840 --> 00:35:47,840
Speaker 1: that sideways mentality about the pastry person. It's also like

718
00:35:47,880 --> 00:35:51,040
Speaker 1: the person that works like the salad station too. It's like, yeah, so, yeah,

719
00:35:50,840 --> 00:35:53,719
Speaker 1: one hundred percent here what you're saying. And you know,

720
00:35:53,760 --> 00:35:55,279
Speaker 1: again like sorry you had to go through that.

721
00:35:55,480 --> 00:35:58,080
Speaker 2: Yeah, well, I mean like I learned so much. And

722
00:35:58,120 --> 00:36:01,960
Speaker 2: I think also the unique thing about restaurants is they

723
00:36:02,280 --> 00:36:06,040
Speaker 2: offer resources. And when you work in a restaurant that

724
00:36:06,120 --> 00:36:08,799
Speaker 2: is willing to share their resources, whether it's like the

725
00:36:08,880 --> 00:36:12,120
Speaker 2: venue of the building, the kitchen and the ingredients, the staff,

726
00:36:12,320 --> 00:36:14,640
Speaker 2: you know. And all of a sudden, I was like, Okay,

727
00:36:14,680 --> 00:36:19,160
Speaker 2: everyone here is supporting me in producing this event to

728
00:36:19,239 --> 00:36:22,799
Speaker 2: bring together pastry chefs in New York City to come

729
00:36:22,800 --> 00:36:25,920
Speaker 2: to the restaurant and have their pastries and also like

730
00:36:25,960 --> 00:36:28,720
Speaker 2: the other really profound thing about this first big sale

731
00:36:28,800 --> 00:36:31,560
Speaker 2: was everything was five dollars. There was no ticket entry

732
00:36:31,560 --> 00:36:34,360
Speaker 2: to come in. Anybody could come in. We had pastry

733
00:36:34,440 --> 00:36:40,080
Speaker 2: chefs from Labernadine, Gramercy Tavern, the Cuckoo high end places,

734
00:36:40,120 --> 00:36:42,560
Speaker 2: and I was like, can you develop something that we

735
00:36:42,600 --> 00:36:45,120
Speaker 2: can sell for five dollars? And so we had people

736
00:36:45,120 --> 00:36:47,440
Speaker 2: coming in being like I've never been to Labertada in

737
00:36:47,560 --> 00:36:50,160
Speaker 2: but like, here's a way I can engage with the

738
00:36:50,160 --> 00:36:52,799
Speaker 2: work that they do and support something in a way

739
00:36:52,800 --> 00:36:55,480
Speaker 2: that I couldn't normally do. To me, I was like, yes,

740
00:36:55,520 --> 00:36:58,399
Speaker 2: this feels inclusive, Like it feels like everybody can come

741
00:36:58,440 --> 00:37:01,279
Speaker 2: here and get a little taste. Over the years, the

742
00:37:01,360 --> 00:37:05,799
Speaker 2: baked sales for me have really evolved to not just

743
00:37:05,960 --> 00:37:10,520
Speaker 2: include chefs from fine dining restaurants, but also cookbook authors,

744
00:37:11,040 --> 00:37:15,280
Speaker 2: recipe developers, you know, bakers, micro bakers who work from home.

745
00:37:15,960 --> 00:37:18,560
Speaker 2: So that's more interesting to me. Now is a greater

746
00:37:18,920 --> 00:37:22,239
Speaker 2: expression of the baking world and like who is participating?

747
00:37:23,160 --> 00:37:27,320
Speaker 2: But I felt so full after that first bake sale.

748
00:37:27,840 --> 00:37:30,279
Speaker 2: The vibes are so good. I think back then in

749
00:37:30,400 --> 00:37:34,920
Speaker 2: spring twenty seventeen, it wasn't common for a major restaurant

750
00:37:34,920 --> 00:37:38,160
Speaker 2: to post on social media. We stand with planned parenthood,

751
00:37:38,440 --> 00:37:41,880
Speaker 2: we believe in abortion access, and I think that with

752
00:37:42,560 --> 00:37:47,040
Speaker 2: some diners there's this sense of please keep your politics

753
00:37:47,120 --> 00:37:49,839
Speaker 2: out of my food, Like can you just go back

754
00:37:49,840 --> 00:37:50,520
Speaker 2: to posting possible?

755
00:37:50,560 --> 00:37:53,879
Speaker 1: They forget that food, They forget that, I forget that.

756
00:37:53,800 --> 00:37:54,400
Speaker 2: The whole.

757
00:37:56,400 --> 00:37:59,120
Speaker 1: Realize, Yeah, you don't even realize what's going on in

758
00:37:59,120 --> 00:38:00,759
Speaker 1: them kitchens and was going on with you know what

759
00:38:00,800 --> 00:38:01,279
Speaker 1: I mean, like.

760
00:38:01,440 --> 00:38:07,360
Speaker 2: Exactly, And so now it's they've really changed and grown

761
00:38:07,480 --> 00:38:10,399
Speaker 2: a lot, especially as I've gone from working full time

762
00:38:10,480 --> 00:38:14,520
Speaker 2: in restaurants to now, as you mentioned earlier, like trying

763
00:38:14,640 --> 00:38:18,400
Speaker 2: to be a freelancer full time and like that hustle

764
00:38:18,960 --> 00:38:22,680
Speaker 2: without those resources of like a venue and everything. How

765
00:38:22,719 --> 00:38:26,719
Speaker 2: can I pull off this kind of event almost like

766
00:38:26,760 --> 00:38:27,920
Speaker 2: a new set of challenges?

767
00:38:28,200 --> 00:38:29,200
Speaker 1: Crazy events?

768
00:38:29,239 --> 00:38:31,160
Speaker 2: Bro, You guys have been to a bunch of liney Yeah.

769
00:38:31,200 --> 00:38:34,880
Speaker 1: I what I appreciate about your work is, you know

770
00:38:34,960 --> 00:38:37,759
Speaker 1: obviously what you're saying of like, look, it's one thing

771
00:38:37,800 --> 00:38:40,160
Speaker 1: to work in fancy kitchens, but it's another thing to

772
00:38:41,040 --> 00:38:43,719
Speaker 1: understand what baking means as a whole from like a

773
00:38:43,760 --> 00:38:53,720
Speaker 1: global human perspective, hungry for more Flaky Biscuit. Stay tuned,

774
00:39:07,120 --> 00:39:14,800
Speaker 1: Welcome back to Flaky Biscuit. I went to your bake sale.

775
00:39:15,040 --> 00:39:16,759
Speaker 1: I forgot what street it was on. It was the

776
00:39:16,760 --> 00:39:17,920
Speaker 1: one at the theater.

777
00:39:18,440 --> 00:39:20,239
Speaker 2: I think so the Chilane Theater.

778
00:39:20,680 --> 00:39:23,400
Speaker 1: The line to get a ticket was it was like

779
00:39:23,440 --> 00:39:25,680
Speaker 1: an hour or something like it had to wait a minute,

780
00:39:25,680 --> 00:39:30,759
Speaker 1: but people waited and those proceeds went to Was it Planned.

781
00:39:30,480 --> 00:39:32,320
Speaker 2: Parenthood or well, it's the bridget Alliance.

782
00:39:32,400 --> 00:39:33,640
Speaker 1: The Bridge Alliance, yes.

783
00:39:33,560 --> 00:39:37,120
Speaker 2: Which is sort of They actually work in tandem with

784
00:39:37,280 --> 00:39:40,960
Speaker 2: organizations like Planned Parenthood, where there they organized like the

785
00:39:41,000 --> 00:39:43,320
Speaker 2: travel and the logistics around people who need to travel

786
00:39:43,320 --> 00:39:46,920
Speaker 2: out of state to receive abortion care, and so they're

787
00:39:47,080 --> 00:39:51,680
Speaker 2: actually moving people from wherever they lived to the Planned

788
00:39:51,680 --> 00:39:54,640
Speaker 2: Parenthood in New York and elsewhere. Bridgein Alliance is not

789
00:39:54,760 --> 00:39:57,160
Speaker 2: as much of a household name as Planted Parenthood. So

790
00:39:57,520 --> 00:40:00,360
Speaker 2: it was important for us that we were like thinking

791
00:40:00,400 --> 00:40:05,360
Speaker 2: beyond the brand name nonprofits right right, right, the director

792
00:40:05,400 --> 00:40:07,880
Speaker 2: Bridge Alliance is a born and raised New Yorker, like,

793
00:40:07,920 --> 00:40:10,319
Speaker 2: she lives in Brooklyn, Like, it was really important that

794
00:40:10,360 --> 00:40:13,000
Speaker 2: those were the women that we were working with, right,

795
00:40:13,600 --> 00:40:14,800
Speaker 2: It was incredible.

796
00:40:14,400 --> 00:40:17,120
Speaker 1: Well, I listen, I do think it's very important that

797
00:40:17,160 --> 00:40:21,080
Speaker 1: mail bakers stand up and support these issues. I don't

798
00:40:21,080 --> 00:40:23,640
Speaker 1: see enough of it on social media, and quite frankly,

799
00:40:23,719 --> 00:40:26,839
Speaker 1: I have lost probably thousands of followers anytime I post

800
00:40:26,880 --> 00:40:29,440
Speaker 1: about abortion rights and stuff like that. So we're gonna

801
00:40:29,560 --> 00:40:31,680
Speaker 1: end with that part. We're gonna jump right back into

802
00:40:31,719 --> 00:40:33,200
Speaker 1: We're gonna we're gonna lighten the mood up here a

803
00:40:33,200 --> 00:40:35,920
Speaker 1: little bit. We're gonna play a little flaky game. On

804
00:40:36,000 --> 00:40:39,200
Speaker 1: each episode of Flaky Biscuit, we play a different game

805
00:40:39,239 --> 00:40:46,560
Speaker 1: with our guests. Today's game, I'm busting out a little

806
00:40:46,560 --> 00:40:50,279
Speaker 1: plate here, a little sampler. You look like very pensive. Here,

807
00:40:50,920 --> 00:40:52,960
Speaker 1: you look very past. So I have a sampler plate

808
00:40:53,080 --> 00:40:57,359
Speaker 1: of various intimates. Probably now here's a kicker. One of

809
00:40:57,400 --> 00:41:04,959
Speaker 1: these is not intimates, all right, that's kind of messed

810
00:41:05,000 --> 00:41:07,640
Speaker 1: up of a game, huh one of these? Now no, no,

811
00:41:08,080 --> 00:41:09,800
Speaker 1: don't get eager. So you already know what. You already

812
00:41:09,800 --> 00:41:11,520
Speaker 1: know what that one. So here's the way the game

813
00:41:11,560 --> 00:41:13,640
Speaker 1: will work, all right, And there's no cash prize here

814
00:41:13,680 --> 00:41:16,080
Speaker 1: is don't get too excited. I want you to tell

815
00:41:16,120 --> 00:41:18,880
Speaker 1: me a is what you're eating intimates and bonus points

816
00:41:18,880 --> 00:41:21,839
Speaker 1: for telling me exactly which one it is. Close your

817
00:41:21,840 --> 00:41:24,920
Speaker 1: eyes and I'm gonna place one of these in your hand. Okay,

818
00:41:25,360 --> 00:41:27,040
Speaker 1: I'm gonna place in your hand, and you're just gonna

819
00:41:27,080 --> 00:41:29,719
Speaker 1: take one bite of it? Are you ready?

820
00:41:30,120 --> 00:41:30,720
Speaker 2: So ready?

821
00:41:31,360 --> 00:41:31,719
Speaker 1: All right?

822
00:41:32,160 --> 00:41:33,400
Speaker 2: This is like a stick.

823
00:41:33,640 --> 00:41:36,560
Speaker 1: See Natasha smart, She's she's feeling it up, touching it up,

824
00:41:36,640 --> 00:41:38,520
Speaker 1: trying to touch the top, trying to touch the crumb.

825
00:41:39,520 --> 00:41:40,759
Speaker 1: All right, he goes a little bite.

826
00:41:40,840 --> 00:41:48,839
Speaker 2: Oh m hmm. It's like a cake with like a

827
00:41:48,920 --> 00:41:51,480
Speaker 2: sweet Yeah, you only get one bite, by the way, one,

828
00:41:52,280 --> 00:41:54,400
Speaker 2: I think, Yeah, what do you taste? I think this

829
00:41:54,520 --> 00:41:56,080
Speaker 2: is so sweet? There's no way you made this.

830
00:41:56,719 --> 00:41:58,520
Speaker 1: Oh no, I didn't make any of these are all

831
00:41:58,840 --> 00:42:01,840
Speaker 1: they're all Intimates, but one of them is a different brand,

832
00:42:02,560 --> 00:42:03,319
Speaker 1: a competitor.

833
00:42:04,080 --> 00:42:05,720
Speaker 2: Maybe it's like a Danish. I think it's.

834
00:42:05,640 --> 00:42:08,960
Speaker 1: Entimates, soimates and a dain Danish? What kind of dangers?

835
00:42:09,000 --> 00:42:13,160
Speaker 2: Give me a little like a vanilla kind of Danish.

836
00:42:13,160 --> 00:42:14,400
Speaker 2: Doesn't mean it's not fruit.

837
00:42:14,840 --> 00:42:18,839
Speaker 1: Listen, I'll cheese. Yeah, yes, you're exactly right. It istimen's

838
00:42:18,920 --> 00:42:25,759
Speaker 1: cheese Danish. Next thing there you go, placing into it

839
00:42:25,800 --> 00:42:30,760
Speaker 1: feels dry, It feels really dry. But these pastry chefs

840
00:42:30,840 --> 00:42:34,080
Speaker 1: is brutal out here on flakey biscuit powdered sugar.

841
00:42:34,280 --> 00:42:36,960
Speaker 2: Actually, this one tastes very similar. Okay, I think it's

842
00:42:37,000 --> 00:42:40,440
Speaker 2: not just powdered sugar too, it's like corn starch. I

843
00:42:40,560 --> 00:42:40,719
Speaker 2: like this.

844
00:42:41,040 --> 00:42:44,720
Speaker 1: Yeah, and is it definitely Definitelytimen's powdered sugar donut. Absolutely

845
00:42:46,239 --> 00:42:49,440
Speaker 1: two for two. Natasha Pickowitz is on a roll here.

846
00:42:49,680 --> 00:42:51,600
Speaker 2: I have to guess the other brand too to win.

847
00:42:52,320 --> 00:42:54,920
Speaker 1: No, you just have to tell me if it's Intimen's

848
00:42:55,040 --> 00:42:58,040
Speaker 1: or not. Oh, you need water because that was so dry.

849
00:42:58,600 --> 00:43:00,680
Speaker 1: We might have to talk to I think we need

850
00:43:00,680 --> 00:43:02,960
Speaker 1: to go to Long Island together and meet with them

851
00:43:03,000 --> 00:43:05,680
Speaker 1: and just like a apologize and be maybe I don't know,

852
00:43:05,760 --> 00:43:09,800
Speaker 1: do a collab or something. Next up, we have placing

853
00:43:09,840 --> 00:43:13,000
Speaker 1: the item. She sniffs it, she feels it up.

854
00:43:16,000 --> 00:43:20,200
Speaker 2: Oh uh oh. I think this is a tasty cake

855
00:43:21,800 --> 00:43:23,800
Speaker 2: or like a coffee cake from like a gas station

856
00:43:23,960 --> 00:43:24,360
Speaker 2: or something.

857
00:43:24,960 --> 00:43:27,400
Speaker 1: So is it entimates?

858
00:43:29,120 --> 00:43:29,719
Speaker 2: I don't think so.

859
00:43:30,360 --> 00:43:38,000
Speaker 1: Wow. Natasha Pickowitz is three for three. Whoa unbelievable turn

860
00:43:38,040 --> 00:43:43,120
Speaker 1: of events here. It was a Hostess coffee cake. And

861
00:43:43,360 --> 00:43:46,800
Speaker 1: let me tell you if anything about your your palette

862
00:43:47,200 --> 00:43:49,439
Speaker 1: has been exposed as a patry chef, is the fact

863
00:43:49,440 --> 00:43:53,520
Speaker 1: that you just blind tasted two boxed products. You have

864
00:43:53,640 --> 00:43:56,360
Speaker 1: a kidding. Yeah, this ain't even fakes.

865
00:43:56,680 --> 00:43:58,120
Speaker 2: This is not good.

866
00:44:00,160 --> 00:44:04,359
Speaker 1: Like gummy under Wow. Shout out to the local Long

867
00:44:04,400 --> 00:44:08,160
Speaker 1: Island artisanal bakers and Inimens for providing Natasha with those

868
00:44:08,200 --> 00:44:12,760
Speaker 1: high quality baked goods. Man, geez, wow, I'm very impressed.

869
00:44:13,480 --> 00:44:16,839
Speaker 1: I'm very very impressed. Three for three. I do have

870
00:44:16,880 --> 00:44:19,480
Speaker 1: one more item on the plate. You're obviously gonna know

871
00:44:19,520 --> 00:44:23,480
Speaker 1: it's Intimates, but I want you to taste it anyway,

872
00:44:23,680 --> 00:44:26,160
Speaker 1: because it came in a different looking box and it

873
00:44:26,200 --> 00:44:29,879
Speaker 1: seems he seemed like a little more high end. No,

874
00:44:29,960 --> 00:44:31,520
Speaker 1: it's like legit, hold on, let me get let me

875
00:44:31,520 --> 00:44:33,719
Speaker 1: prep you to your little feeling touch and smelling all

876
00:44:33,760 --> 00:44:35,040
Speaker 1: the thing. I'm gonna I'm gonna get the box to

877
00:44:35,080 --> 00:44:38,640
Speaker 1: see what it is. It's it was like it was

878
00:44:38,680 --> 00:44:39,720
Speaker 1: like on the top shelvel.

879
00:44:39,920 --> 00:44:40,880
Speaker 2: It feels like a pebble.

880
00:44:42,719 --> 00:44:44,920
Speaker 1: Oh, it was on the top shelf of where the

881
00:44:45,000 --> 00:44:47,200
Speaker 1: Intimens are. I had to get like a ladder to

882
00:44:47,239 --> 00:44:47,560
Speaker 1: get it.

883
00:44:48,080 --> 00:44:49,239
Speaker 2: Hmm.

884
00:44:49,480 --> 00:44:51,520
Speaker 1: I mean, what are you tasting?

885
00:44:52,040 --> 00:44:57,400
Speaker 2: It's chocolate d but I think the cake is chocolate too, Okay,

886
00:44:57,600 --> 00:44:58,640
Speaker 2: like cocoa or something.

887
00:44:58,719 --> 00:44:59,640
Speaker 1: Okay, Okay, but.

888
00:44:59,640 --> 00:45:03,080
Speaker 2: It's a very rich maybe it's a brownie bite.

889
00:45:03,719 --> 00:45:05,320
Speaker 1: No, no, it's not a brownie bite.

890
00:45:05,960 --> 00:45:08,520
Speaker 2: It frosting is Yeah. I might have guessed that this

891
00:45:08,640 --> 00:45:11,680
Speaker 2: wasn't Intimates either, just because I'm not familiar.

892
00:45:11,480 --> 00:45:14,239
Speaker 1: You know, honestly, and I knew I could have gained

893
00:45:14,400 --> 00:45:16,480
Speaker 1: to you and messed you over. So but you know

894
00:45:16,560 --> 00:45:19,120
Speaker 1: what that you know, the Gaming Commission confirmed that my

895
00:45:19,200 --> 00:45:21,520
Speaker 1: actions were appropriate and it was no match fixing here,

896
00:45:21,560 --> 00:45:26,480
Speaker 1: so we're all good. You open your eyes. Now, this

897
00:45:26,560 --> 00:45:30,440
Speaker 1: is an Intimate's cake Truffle of the cookies and cream

898
00:45:30,600 --> 00:45:34,960
Speaker 1: variety of bridge and bridges. So she yeah, it just

899
00:45:35,000 --> 00:45:38,080
Speaker 1: came out this year, So inside scoop from the native

900
00:45:38,120 --> 00:45:41,320
Speaker 1: Long Island, New Yorker over here, this Intiman's Cake Truffle

901
00:45:41,400 --> 00:45:43,360
Speaker 1: is a new entity.

902
00:45:43,760 --> 00:45:45,239
Speaker 2: I mean, it's kind of the best thing on this

903
00:45:45,360 --> 00:45:49,799
Speaker 2: play in a way. It's in like a fancy or box.

904
00:45:50,080 --> 00:45:52,040
Speaker 1: I'm telling you. It was literally on the top shelf.

905
00:45:53,680 --> 00:45:57,080
Speaker 1: So flaky game, Natasha pick which comes through in the clutch.

906
00:45:57,680 --> 00:45:59,799
Speaker 1: You sniffed out that hostes so quick.

907
00:46:00,040 --> 00:46:04,760
Speaker 2: Cinnamons sentimens isn't as a you know, liberal with their cinnamon.

908
00:46:04,880 --> 00:46:09,359
Speaker 1: Uh was that a shot fire? Like would you would

909
00:46:09,360 --> 00:46:10,440
Speaker 1: you like to see more.

910
00:46:10,360 --> 00:46:12,640
Speaker 2: Deeply sensitive to cinnamon in a bad way.

911
00:46:13,239 --> 00:46:15,160
Speaker 1: Too much cinnamon and it's like bro.

912
00:46:15,360 --> 00:46:18,279
Speaker 2: Let me apples and this pie anymore? Like I want

913
00:46:18,280 --> 00:46:19,200
Speaker 2: to taste apple.

914
00:46:19,200 --> 00:46:23,040
Speaker 1: The apple first, and the cinnamon should be an ex exactly. Wow,

915
00:46:23,160 --> 00:46:26,080
Speaker 1: So flaky game on point, fam. If you're out there

916
00:46:26,280 --> 00:46:30,160
Speaker 1: again in the discord our social channels, tag us hit

917
00:46:30,239 --> 00:46:32,200
Speaker 1: up those show notes. We actually had a guest who

918
00:46:32,280 --> 00:46:33,800
Speaker 1: chose a tasty cakes product.

919
00:46:34,040 --> 00:46:34,239
Speaker 2: Wow.

920
00:46:34,320 --> 00:46:37,520
Speaker 1: So I see a trend happening in terms of very intelligent,

921
00:46:37,600 --> 00:46:43,680
Speaker 1: creative people and packaged preservative field it SERTs a junk food.

922
00:46:44,080 --> 00:46:45,520
Speaker 1: Before we let you go, I want to I want

923
00:46:45,520 --> 00:46:47,960
Speaker 1: to jump back into what we were talking about. We

924
00:46:48,120 --> 00:46:51,720
Speaker 1: love to end our episodes with talking about important topics

925
00:46:51,760 --> 00:46:55,320
Speaker 1: and organizations and concepts, and we were talking about reproductive rights,

926
00:46:55,520 --> 00:46:59,400
Speaker 1: abortion rights and bridget Alliance. You know what's next between

927
00:46:59,440 --> 00:47:01,319
Speaker 1: you know? Are you any more bake sales? How did

928
00:47:01,360 --> 00:47:03,440
Speaker 1: that one bake sale go? I was blown away?

929
00:47:03,560 --> 00:47:06,120
Speaker 2: Yeah. So for the Virgin Alliance, which is a nonprofit

930
00:47:06,160 --> 00:47:09,160
Speaker 2: based in New York City run by born and raised

931
00:47:09,239 --> 00:47:12,440
Speaker 2: New Yorkers, twenty twenty two was like a banner year

932
00:47:12,480 --> 00:47:15,480
Speaker 2: for them and Obviously it's kind of a double sided

933
00:47:15,960 --> 00:47:18,480
Speaker 2: sword or whatever, because it was a banner year for

934
00:47:18,520 --> 00:47:21,320
Speaker 2: them in that they had one thousand percent increase in

935
00:47:21,400 --> 00:47:25,759
Speaker 2: donations from people like us. But it is because it

936
00:47:25,800 --> 00:47:28,680
Speaker 2: is in response to the fact that, among other things,

937
00:47:29,000 --> 00:47:31,799
Speaker 2: Roe v. Wade was overturned this year. So all of

938
00:47:31,800 --> 00:47:35,920
Speaker 2: a sudden, there are many states in the US and

939
00:47:36,040 --> 00:47:42,120
Speaker 2: growing of people who cannot receive access to safe abortions

940
00:47:42,280 --> 00:47:45,600
Speaker 2: in the state where they live in and these rights

941
00:47:45,640 --> 00:47:48,960
Speaker 2: are essential, but also like very fragile, and so a

942
00:47:49,040 --> 00:47:53,880
Speaker 2: nonprofit like Bridgin Alliance in twenty twenty two they served

943
00:47:53,960 --> 00:47:59,200
Speaker 2: over one thousand people who are needing to travel out

944
00:47:59,200 --> 00:48:02,680
Speaker 2: of state to receive abortion care. And so we know

945
00:48:02,840 --> 00:48:06,040
Speaker 2: now that the expenses are not just of the procedure,

946
00:48:06,480 --> 00:48:10,000
Speaker 2: which already is a lot, but it's also the cost

947
00:48:10,040 --> 00:48:12,200
Speaker 2: of traveling out of state. If you already have children,

948
00:48:12,280 --> 00:48:14,640
Speaker 2: it's finding like childcare for the kids that you do have.

949
00:48:14,880 --> 00:48:17,200
Speaker 2: If you work a job, it's the money lost from

950
00:48:17,200 --> 00:48:20,520
Speaker 2: not working because you have to travel, fly sometimes out

951
00:48:20,560 --> 00:48:23,040
Speaker 2: of state. They're flying people out of state, they're getting

952
00:48:23,080 --> 00:48:26,960
Speaker 2: them on transportation, and they're bringing them to other organizations

953
00:48:27,000 --> 00:48:30,000
Speaker 2: like Planned Parenthood, and not just go through that process

954
00:48:30,040 --> 00:48:32,280
Speaker 2: in like a terrified way, like maybe they're a minor,

955
00:48:32,360 --> 00:48:35,160
Speaker 2: maybe they went through something traumatic in a way where

956
00:48:35,200 --> 00:48:38,480
Speaker 2: they feel safe, there's like dignity involved in the process.

957
00:48:38,920 --> 00:48:40,920
Speaker 2: They're taking care of every step of the way. So

958
00:48:41,120 --> 00:48:44,200
Speaker 2: I think that this is like a very holistic service

959
00:48:44,239 --> 00:48:48,000
Speaker 2: that they provide for people who often feel overwhelmed at

960
00:48:48,040 --> 00:48:50,960
Speaker 2: the financial and the emotional cost of doing something like this,

961
00:48:51,000 --> 00:48:53,719
Speaker 2: which has been made even harder. And so for me,

962
00:48:54,200 --> 00:48:55,719
Speaker 2: people are always like what can I do? What can

963
00:48:55,760 --> 00:48:59,000
Speaker 2: I do? And I'm like, what is in your toolbox?

964
00:48:59,040 --> 00:49:01,520
Speaker 2: That's like different for ever every And for me it

965
00:49:01,600 --> 00:49:04,360
Speaker 2: was big sales because I know how to bake, I

966
00:49:04,360 --> 00:49:06,200
Speaker 2: can make a lot of some things. I like to

967
00:49:06,280 --> 00:49:09,440
Speaker 2: organize parties and like events. So this was my toolbox.

968
00:49:09,840 --> 00:49:12,680
Speaker 2: For someone else, maybe their toolbox is like graphic design

969
00:49:12,719 --> 00:49:15,600
Speaker 2: and like computer work and like organizing files, or maybe

970
00:49:15,600 --> 00:49:19,760
Speaker 2: it's like making stuff like building furniture, whatever, maybe it's gardening.

971
00:49:19,800 --> 00:49:23,080
Speaker 2: Like who knows. Everyone has something in their toolbox, And

972
00:49:23,120 --> 00:49:26,680
Speaker 2: I think that helping other people is really about looking

973
00:49:26,719 --> 00:49:29,400
Speaker 2: inward and being like, what do I have that I

974
00:49:29,440 --> 00:49:32,359
Speaker 2: can like extend to others or be generous about? Right

975
00:49:32,600 --> 00:49:36,480
Speaker 2: as long as we're engaging with our community. That's like

976
00:49:36,560 --> 00:49:39,200
Speaker 2: what it's all about. So that's why I do this,

977
00:49:39,320 --> 00:49:40,440
Speaker 2: and we'll continue.

978
00:49:40,040 --> 00:49:42,279
Speaker 1: To Wow, that really is what it's all about. And

979
00:49:42,320 --> 00:49:45,200
Speaker 1: I think you kind of you really embody that mission.

980
00:49:45,239 --> 00:49:51,280
Speaker 1: I've seen with my own eyes thousands of people supporting this. Yeah,

981
00:49:51,320 --> 00:49:54,600
Speaker 1: real tangible people supporting this with real tangible money that

982
00:49:54,640 --> 00:49:58,160
Speaker 1: goes and supports these travel costs and procedure costs we

983
00:49:58,239 --> 00:49:59,839
Speaker 1: trying to get reposted right now. We try to get

984
00:49:59,840 --> 00:50:01,040
Speaker 1: them money to get these people.

985
00:50:01,160 --> 00:50:03,960
Speaker 2: And I think the best thing is that the money

986
00:50:03,960 --> 00:50:06,800
Speaker 2: that we raised, whether it was like twenty two thousand

987
00:50:06,840 --> 00:50:09,080
Speaker 2: dollars that day at the Cherry Lane Theater, when we

988
00:50:09,120 --> 00:50:11,000
Speaker 2: did the New York Times Food Festival bake sale for

989
00:50:11,040 --> 00:50:13,600
Speaker 2: City Harvest, that was like eleven thousand dollars. I've done

990
00:50:13,600 --> 00:50:15,720
Speaker 2: bake sales when we raise over one hundred thousand dollars.

991
00:50:16,120 --> 00:50:18,360
Speaker 2: All those things those bake sales have in common is

992
00:50:18,360 --> 00:50:21,800
Speaker 2: that they were made on increments of five to seven dollars,

993
00:50:22,520 --> 00:50:25,960
Speaker 2: And so you're seeing the multiplicity of many people throwing

994
00:50:25,960 --> 00:50:27,600
Speaker 2: in a little bit of what they can. It's not

995
00:50:27,680 --> 00:50:29,640
Speaker 2: like somebody rich being like here's a.

996
00:50:29,640 --> 00:50:32,880
Speaker 1: Grand here's a grand let me buy you out, Let

997
00:50:32,920 --> 00:50:35,920
Speaker 1: me buy one vendor out because you give tickets and

998
00:50:36,040 --> 00:50:39,080
Speaker 1: one ticket gets one item. Because I was like, oh,

999
00:50:39,120 --> 00:50:41,320
Speaker 1: it's like, it's like that, and I was scrambling get tickets.

1000
00:50:41,320 --> 00:50:44,239
Speaker 1: I had to go find my tickets. Wow, Natasha, you're

1001
00:50:44,280 --> 00:50:47,600
Speaker 1: such an inspiration. I can't thank you enough for taking

1002
00:50:47,640 --> 00:50:49,520
Speaker 1: time out of your busy schedule to come and chat

1003
00:50:49,600 --> 00:50:52,839
Speaker 1: with me and the Flaky fam and the Shannalaan fam

1004
00:50:53,239 --> 00:50:57,000
Speaker 1: about your journey, your experience, your thoughts on my entimens

1005
00:50:57,320 --> 00:51:00,400
Speaker 1: chocolate donut and all things taste and patience and everything

1006
00:51:00,480 --> 00:51:03,160
Speaker 1: like that. You'll already know the book is hidden the shelves.

1007
00:51:03,400 --> 00:51:05,200
Speaker 1: Thank you so much for coming, Natasha. This is an

1008
00:51:05,200 --> 00:51:07,640
Speaker 1: absolute pleasure to talk to you and to get to

1009
00:51:07,680 --> 00:51:08,680
Speaker 1: know more about your story.

1010
00:51:08,760 --> 00:51:09,320
Speaker 2: Thanks Brian.

1011
00:51:14,840 --> 00:51:17,360
Speaker 1: All right, all right, all right, thank you once again

1012
00:51:17,440 --> 00:51:20,440
Speaker 1: for listening today. If you want to make my version

1013
00:51:20,480 --> 00:51:24,120
Speaker 1: of Entimen's chocolate donuts for yourself, find the recipe on

1014
00:51:24,200 --> 00:51:27,320
Speaker 1: Shondaland dot com and I want to know how it goes.

1015
00:51:27,440 --> 00:51:30,360
Speaker 1: This is a very fun, one, nice and easy recipe.

1016
00:51:30,440 --> 00:51:32,760
Speaker 1: But hey, you gotta get that texture right, you gotta

1017
00:51:32,800 --> 00:51:35,600
Speaker 1: get that chocolate blaze right. So tag me at artists

1018
00:51:35,600 --> 00:51:39,800
Speaker 1: and Brian tag my homie, my friend Natasha at Natasha

1019
00:51:39,880 --> 00:51:44,800
Speaker 1: Picklewitz tag Shondaland and post photos and videos of your process.

1020
00:51:44,800 --> 00:51:47,440
Speaker 1: While you're making this recipe for us, get into the

1021
00:51:47,480 --> 00:51:49,120
Speaker 1: discord and chat with us. You know what I'm saying,

1022
00:51:49,200 --> 00:51:51,560
Speaker 1: Leave comments on Instagram, whatever, send us a message. It's

1023
00:51:51,600 --> 00:51:54,160
Speaker 1: all good. You know, Natasha and I are both bakers,

1024
00:51:54,320 --> 00:51:56,239
Speaker 1: so we really want to know how y'all did. And

1025
00:51:56,600 --> 00:51:59,160
Speaker 1: the advice I can give you for this recipe is

1026
00:51:59,200 --> 00:52:01,040
Speaker 1: to use the freeze. Don't be afraid to use a

1027
00:52:01,040 --> 00:52:04,200
Speaker 1: freezer to help that chocolate coating set. Depending on how

1028
00:52:04,239 --> 00:52:06,880
Speaker 1: you made that frosting and whatnot, what texture you're getting,

1029
00:52:06,880 --> 00:52:09,400
Speaker 1: the freezer can kind of help get it nice and crunchy.

1030
00:52:09,840 --> 00:52:13,000
Speaker 1: Don't forget to look up the Bridget Alliance at bridget

1031
00:52:13,000 --> 00:52:15,759
Speaker 1: Alliance dot org. You can find their website and all

1032
00:52:15,800 --> 00:52:18,400
Speaker 1: the links and handles I've mentioned in the show notes

1033
00:52:18,440 --> 00:52:23,279
Speaker 1: for this episode. If you like flaky biscuit all right,

1034
00:52:23,480 --> 00:52:27,319
Speaker 1: if you like flaky layers and delicious morsels of nostalgia,

1035
00:52:27,920 --> 00:52:33,439
Speaker 1: then you know what to do. Leave us a beautiful rating, review, Share, subscribe,

1036
00:52:33,600 --> 00:52:36,480
Speaker 1: tell the whole world, Scream it from the rooftops. If

1037
00:52:36,520 --> 00:52:39,560
Speaker 1: you're driving to work and you want to hear something delicious,

1038
00:52:39,840 --> 00:52:43,160
Speaker 1: put on Flaky Biscuit. Thank you so much for joining guys.

1039
00:52:44,120 --> 00:52:48,080
Speaker 1: Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,

1040
00:52:48,440 --> 00:52:53,360
Speaker 1: Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer

1041
00:52:53,480 --> 00:52:56,640
Speaker 1: is Bridget Kenna, and our editor and producer is Nicholas Harder,

1042
00:52:56,800 --> 00:52:59,960
Speaker 1: with music by Crucial. Recipes from Flaky Biscuit can be

1043
00:53:00,080 --> 00:53:03,440
Speaker 1: found each week on Shondaland dot com. Subscribe to the

1044
00:53:03,440 --> 00:53:10,040
Speaker 1: Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit

1045
00:53:10,120 --> 00:53:13,439
Speaker 1: is a production of Shondaland Audio in partnership with iHeartRadio.

1046
00:53:13,760 --> 00:53:17,680
Speaker 1: For more podcasts from Shondaland Audio, visit the iHeartRadio app,

1047
00:53:18,120 --> 00:53:21,000
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.