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Speaker 1: Wake that ass up in the morning. The Breakfast Club Morning.

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Speaker 2: Everybody is DJ Envy Charlamagne the Guy. We are the

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Speaker 2: Breakfast Club. We got our guess co host Lauren the

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Speaker 2: Roaster with us, and we got a special guest in

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Speaker 2: the building. Brother's name is Keith Lee.

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Speaker 3: Welcome brother, Pleasure, pleasure, pleasure to be here. How are

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Speaker 3: you doing, man, I can't complain, man, blessed ay favorite.

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Speaker 2: Yes. Absolutely for people that don't know who you are,

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Speaker 2: you've been going viral the last couple of months and

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Speaker 2: years because you're a food creek. Absolutely, but you're a

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Speaker 2: food creek the hood way, like you pull up to

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Speaker 2: the spot and you eat it in the car pause.

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Speaker 1: I wouldn't say the whoday. I just eat food.

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Speaker 3: I critique it everything, and it's not even from a

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Speaker 3: critique and standpoint, it's just I experience everything. So at

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Speaker 3: first I will go in and I will eat food,

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Speaker 3: and I will experience the whole thing, like sitting down

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Speaker 3: the restaurants. But I've always had social anxiety, so I've

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Speaker 3: never been really big on sitting down and like sitting

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Speaker 3: and talking to people. Really, so I'm getting a lot

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Speaker 3: better being around my family and being around the situations

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Speaker 3: that I'm in. But really, my family goes in and

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Speaker 3: they get the customer service experience for me now because nowadays,

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Speaker 3: if I go in, I get thirty backs to food

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Speaker 3: and get the experience that it's not authentic. And if

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Speaker 3: I go in and I say, hey, the customer service

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Speaker 3: was amazing or the food was amazing, it's only because

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Speaker 3: I have fifteen min million followers. It's not because the

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Speaker 3: food is actually amazing or the customer service. You're gonna

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Speaker 3: get the same customer service experience. So I want the

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Speaker 3: same customer service experience my mom gonna get if you

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Speaker 3: going the next day.

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Speaker 4: Oh that's interesting you said that. You know, you being

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Speaker 4: the food critic, you don't get an authentic experience.

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Speaker 1: And the absolutely it might front now, Oh it's immedia.

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Speaker 1: It ain't. No, Mike.

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Speaker 5: Might be knowing where you're going to. Like when they

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Speaker 5: say you in a city, they sit out an alert

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Speaker 5: on Twitter. They'll be like, oh, Keith Lee is.

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Speaker 1: In New York.

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Speaker 6: It's like, okay, people got tightened up.

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Speaker 3: A lot of people ask me why I do that.

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Speaker 3: So the reason I put out an alert before I

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Speaker 3: go to a city, every food I pay for everything.

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Speaker 6: He doesn't go in hisself.

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Speaker 1: He said that, okay, so.

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Speaker 3: Get a little backstory, because I know a lot of

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Speaker 3: people aren't familiar with what I'm blessed enough to do.

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Speaker 3: So I basically, I go to restaurants, and I'm a

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Speaker 3: marketing platform for absolutely free to these restaurants that don't

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Speaker 3: have marketing platforms, but they have great food and great

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Speaker 3: customer service. So I go in and I go to

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Speaker 3: small mama pop shops. I go to places who might

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Speaker 3: have just opened, or I go to places that have,

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Speaker 3: like I said, great food and gret because of services

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Speaker 3: with people don't know about them because they aren't either

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Speaker 3: on social media or they don't do a great job

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Speaker 3: of word of mouth, because a lot of these places

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Speaker 3: are either ran by older people who aren't on social media,

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Speaker 3: or people who've put they all into making the resources

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Speaker 3: that they have work and not have time to actually

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Speaker 3: go out and outsourced marketing. And a lot of people

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Speaker 3: who are on social media or are food influencers they charge.

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Speaker 3: So I don't consider myself a food influencer. I don't

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Speaker 3: consider myself an influencer, a celebrity or anybody. I'm just

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Speaker 3: a vestable of God and I just do what I

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Speaker 3: feel like i'mupposed to do and that comes with eating food.

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Speaker 7: Use an MMA fighter too?

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Speaker 1: Professional?

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Speaker 3: Yep, wow, at eight years ninety five is a professional

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Speaker 3: four no as amateur.

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Speaker 7: So how did you go from MMA fighter the food creek?

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Speaker 3: So I've always been really big into food. As MMA fighter,

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Speaker 3: food is one of the most important things because you

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Speaker 3: got to lose a lot of weight. I fought at

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Speaker 3: one thirty five, but I always waited around one to

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Speaker 3: sixty five and one to seventy, So really cutting from

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Speaker 3: one seventy to one thirty five is ninety percent in

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Speaker 3: ten percent dedication. So it's really I've always had a

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Speaker 3: passion for food and cooking and really being focused on

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Speaker 3: a food aspect.

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Speaker 1: So it just, honestly, it's God man. One thing led

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Speaker 1: into another.

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Speaker 3: I started doing TikTok just to get over my social

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Speaker 3: anxiety so I can do interviews for MMA, and then

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Speaker 3: by the time you know it, I was I'm here.

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Speaker 2: How do you rate when you go to a lot

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Speaker 2: of these restaurants and spots, Because, as I was saying earlier,

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Speaker 2: a lot of times when you go to a restaurant,

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Speaker 2: it is the experience, right, It's you know, when you

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Speaker 2: go to the South, you usually get a warming feeling

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Speaker 2: from people. New York is a lot colder.

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Speaker 1: And we're very cold, very cool when you go to

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Speaker 1: those restaurants.

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Speaker 2: So how do you rate a restaurant on experience? Based

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Speaker 2: on that?

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Speaker 3: So really is based on the experience from traveling the

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Speaker 3: world and being able to do that through fighting. I've

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Speaker 3: took that experience that I've had from that into the

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Speaker 3: actual food world. So most of the time it's either

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Speaker 3: based on a customer service, the food, or the overall

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Speaker 3: experience itself. So if let's say I go into a

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Speaker 3: restaurant again, this is why I don't go in by myself,

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Speaker 3: because I go into a restaurant, I walk out with,

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Speaker 3: like I said, thirty five bags of free food. And

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Speaker 3: that's never been my My mo is to help restaurants

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Speaker 3: and to help people and to be a blessing that

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Speaker 3: I feel like I've been called to be. But in

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Speaker 3: order to rate sufficiently, I get the food in front

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Speaker 3: of me, I eat it like everybody else. I give

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Speaker 3: my opinion like everybody else, and I make sure I

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Speaker 3: pre EMPHASI it that this is my opinion. These are

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Speaker 3: my taste bloods. Yeah, I just taste food. Bro that's

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Speaker 3: really what it boils down to be. But I'm blessed

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Speaker 3: enough to where if I go in like a restaurant,

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Speaker 3: or if I actually am super fond of a dish,

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Speaker 3: it might be a four to five hour way time.

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Speaker 3: And we've been able to do it in Houston, We've

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Speaker 3: been able to do it in Detroit. We've been able

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Speaker 3: to do it in Miami. We've been able to do

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Speaker 3: it here. We've been able to do it in Vegas,

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Speaker 3: New Orleans. So we've just been blessed enough to go

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Speaker 3: to places and once we leave, we might leave a

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Speaker 3: like I said, a five hour weight time, six hour

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Speaker 3: way time. The places who haven't been blessed enough to

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Speaker 3: have that experience or that exposure.

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Speaker 6: The location called the I think it's the puttery what

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Speaker 6: you said.

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Speaker 5: They had to close down and get themselves together to

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Speaker 5: reopen because of all the business.

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Speaker 3: You absolutely within the span. So all that has really

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Speaker 3: started for me in January last year. So within the

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Speaker 3: span of a year, we've been able to raise over

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Speaker 3: forty thousand dollars for a restaurant owner who has cancer.

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Speaker 3: In less than twenty four hours, we've been able to

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Speaker 3: raise fifty thousand dollars for a food truck owner. In

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Speaker 3: less than twenty four hours, we've been able to keep

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Speaker 3: thousands of where I would say thousands hundreds of doors

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Speaker 3: open from restaurants who would email me and say, hey,

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Speaker 3: we about to close tomorrow or we're about to close

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Speaker 3: the next few days because we don't have the marketing

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Speaker 3: and nobody knows about us. And then within twenty four

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Speaker 3: hour span, Like I said, it's a line around the corner.

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Speaker 3: And I don't take anything on the back end. I

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Speaker 3: don't take any money. I don't take any endorsement deals

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Speaker 3: from these small companies. I don't take anything from them.

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Speaker 3: What I get out of it is knowing that whatever

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Speaker 3: I put in the world, I get back.

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Speaker 7: Yeah, as soon as you do that, your word is done.

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Speaker 4: As soon as people realize like oh somebody paid him,

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Speaker 4: or somebody gets or something, your word is done.

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Speaker 7: All this is over.

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Speaker 1: Yeah.

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Speaker 7: What was the first one that went really really big

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Speaker 7: for you?

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Speaker 3: It was a place called Francis's Piece of Reda in

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Speaker 3: Las Vegas. They emailed me and they basically said, hey,

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Speaker 3: we're about to close those doors because we same thing.

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Speaker 3: We don't have a marketing, No nobody knows about us.

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Speaker 3: But the food is amazing. And my dad is the

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Speaker 3: owner and his name is Frank, and he put all

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Speaker 3: his money into this business. But he's afraid that his

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Speaker 3: business is about the clothes. We just want you to come.

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Speaker 3: We don't want you to do a review or anything.

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Speaker 3: We just want you to come and eat the food.

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Speaker 3: I went. I met Frank the second I walked in.

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Speaker 3: He had no idea who I was, and he just

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Speaker 3: was one of the nicest men I've ever met. He

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Speaker 3: gave me a frigator rad. He tried to gave me

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Speaker 3: freegated I turned it down. He tried to give me

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Speaker 3: free food. I turned it out and I just took

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Speaker 3: the food.

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Speaker 1: I ate it.

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Speaker 3: I recorded it, and then within less than twelve hours

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Speaker 3: they went from having two customers a day to being

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Speaker 3: around the corner. And to this day they have a

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Speaker 3: section for luggage to where you come straight off the

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Speaker 3: plane you put your luggage because so many people come straight.

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Speaker 1: Off the plane.

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Speaker 2: And where are you from.

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Speaker 1: I'm originally from Detroit, but I live in Vegas.

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Speaker 2: From Detroit with So you've been in all these different places, right,

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Speaker 2: So you said New York is cold. So when you

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Speaker 2: say New York is cold, explain to people when you

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Speaker 2: get service in New York and compared to service in Detroit,

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Speaker 2: compared to service in the South.

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Speaker 3: Culture is different. Culture is different, the people are different.

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Speaker 3: When I walked in, you asked me or you said

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Speaker 3: that I'm a ghetto food critic. So it's like that

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Speaker 3: alone New York. So it's like New York is cold.

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Speaker 3: They play with you a lot, but I got I

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Speaker 3: got thick skin. So it's like what you say to me,

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Speaker 3: don't bother me. I just don't like when places or

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Speaker 3: people go to these smart restaurants and they get that

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Speaker 3: that energy that.

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Speaker 2: But your food creek the hood way, like you pull

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Speaker 2: up to the spot and you eat it in the car. Pause.

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Speaker 3: It's the same thing, that energy that you gave me

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Speaker 3: when they give it to smart restaurants.

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Speaker 1: That's what I don't like when you get it to me.

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Speaker 2: I don't mind it's not the same because I'm from

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Speaker 2: the hood, but I'm not ghetto. I'm from Quities, but

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Speaker 2: I call it the hood, but it's nigga.

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Speaker 7: You are so ghettle I'm not.

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Speaker 1: You think you not gettle.

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Speaker 7: You're one of the most ghetto is niggas.

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Speaker 3: You got to you gotta he got a white beeter,

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Speaker 3: but he said twenty degrees outside and his rainer.

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Speaker 7: Jack.

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Speaker 1: Okay, now that you also wear video got no strings

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Speaker 1: on it from TikTok.

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Speaker 6: I don't know if I would pick up on like

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Speaker 6: your actual personality, but you' not like that in person.

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Speaker 1: I'm the same.

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Speaker 3: I feel like I feel like I am who I

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Speaker 3: say I am. Is just that when I'm in front

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Speaker 3: of the camera and I can just chill in this myself,

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Speaker 3: then you just get me eating food. But that's that's

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Speaker 3: one thing about the Internet. I'm always me, but you

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Speaker 3: don't really know me because I don't really talk much.

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Speaker 3: And I only did this because I wanted to do this.

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Speaker 3: I don't have the traditional way of marketing or going

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Speaker 3: out and pushing myself because my goal isn't to push myself.

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Speaker 3: My goal is to push these smart restaurants and do

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Speaker 3: what I feel like I'm called to do. I only

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Speaker 3: did this as a scratch off the buckets because I've

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Speaker 3: always wanted to do this.

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Speaker 4: What you said earlier about you know, not going into

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Speaker 4: the stassment yourself, that's why you didn't go into candy restaurant, right,

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Speaker 4: because why they want to give you perferctial treatment.

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Speaker 3: So they personally invited me. So when we were at

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Speaker 3: the music fest, the one music fest, one of her

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Speaker 3: team members or somebody who was associated or walked into

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Speaker 3: me and was like, Hey, we've been inviting you for

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Speaker 3: the last week. We've ben DMU, we've been emailing you.

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Speaker 3: Can you please just come get a food to try?

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Speaker 3: And I knew if I was to walk in again

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Speaker 3: the same experience that somebody with less followers than me

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Speaker 3: or somebody with no followers wouldn't get the same experience.

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Speaker 3: And I'm a person at the D day. I'm a

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Speaker 3: normal person. I'm not like again, I'm not a celebrity.

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Speaker 3: And the way I think about it, if we were

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Speaker 3: ready to get dropped off in a foreign country or

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Speaker 3: a random country and they had no idea who anybody was,

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Speaker 3: we'd all be picking the same or doing the same things.

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Speaker 3: We all we we would all be the same on

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Speaker 3: the same plane field. So that's how I live my life.

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Speaker 3: So they literally asked me I went, and I knew

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Speaker 3: if I walked in it would be completely different. So

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Speaker 3: I sent my family in as always, and they immediately

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Speaker 3: told them like, hey, it's a two hour to two

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Speaker 3: and a half hour away time. So I was like, okay,

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Speaker 3: if we're gonna wait, we're gonna just sit and wait

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Speaker 3: like everybody else. That's one thing. I never skipped lines. Again,

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Speaker 3: I'm a normal person. But we I sat in the car,

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Speaker 3: I waited fit them to go in. They came back

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Speaker 3: and it was like a two hour way time. I

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Speaker 3: was like, okay, let me go in and see if

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Speaker 3: it's gonna be different if I go in, because my

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Speaker 3: experience to why Atlanta that whole time was if I

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Speaker 3: go in, I get literally five minute wait times, two

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Speaker 3: minute wait times, and it's like in Atlanta, I think

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Speaker 3: it's different because it really takes status to be able

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Speaker 3: to eat or to be able to do anything out there.

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Speaker 3: So me walking in immediately, she was like, oh yeah,

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Speaker 3: you can come sit down. And I was like, well,

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Speaker 3: you just told my family it's too our way time,

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Speaker 3: and she was like, oh, well, I called a bunch

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Speaker 3: of people and they didn't come and pick up the reservations.

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Speaker 3: So that's why we're on a first come, first basis now.

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Speaker 3: But a few minutes ago you went on the first

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Speaker 3: first her basis. So it was just things like that

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Speaker 3: that made me highlighted and made me turn around and

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Speaker 3: go sit in the car.

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Speaker 7: How many people in your family? Though? How many people is?

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Speaker 1: I can't tell you all of that because sometimes it's

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Speaker 1: a lot of us.

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Speaker 7: So that's what I mean.

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Speaker 3: I don't want to blow the cover nobody because it

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Speaker 3: only works if nobody knows who we are.

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Speaker 4: Because just to be fair, if eight people walk in,

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Speaker 4: I might not be able to come.

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Speaker 3: Oh of course not no, actually walk We actually a

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Speaker 3: five person tape when my family asked for a five

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Speaker 3: persona but I came and asked for a seven person

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Speaker 3: table and they gave it to me in two minutes.

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Speaker 2: But you know, when most restaurants have celebrities, most they

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Speaker 2: give them you know, you know, they feel like a

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Speaker 2: celebrity is gonna post.

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Speaker 1: It, which I want to see celebrities.

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Speaker 2: And they'll want to come to the restaurant even more.

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Speaker 3: But that's why I only go to places that I'm

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Speaker 3: invited to, because if you invite me, you invite me

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Speaker 3: on the pretenses that you know what it is. You

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Speaker 3: know what it is that I do. So if I

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Speaker 3: go into a spot and you automatically know that I

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Speaker 3: don't want preferential treatment because I want to get the

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Speaker 3: same experience that everybody else kids. Then once you give

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Speaker 3: it to me, it shows that you didn't invite me

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Speaker 3: for me. You invited me for the opportunity. You didn't

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Speaker 3: look at me as a person, You only looked at

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Speaker 3: me as an opportunity.

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Speaker 2: So you only go where you're invited. You only go

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Speaker 2: to the restaurant. So like if you're in New York,

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Speaker 2: and then let's say Lauren or all myself say, yo,

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Speaker 2: this restaurant is dope. You don't go to those. You

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Speaker 2: only go where.

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Speaker 3: New York is different because I feel like a lot

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Speaker 3: of restaurant owners out here have an ego.

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Speaker 1: I'll here.

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Speaker 3: Nobody invites anybody. So it's like everything out here is

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Speaker 3: word of off. So the way I've been planning out

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Speaker 3: here is I only go to places that I've been

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Speaker 3: recommended to over thirty times.

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Speaker 1: So if got recommended to you a thousand.

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Speaker 3: Times, yeah, So it's like if I can have a

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Speaker 3: backbone to because what I don't want is I go

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Speaker 3: and get my opinion in the restaurant immediate, like, oh,

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Speaker 3: we didn't ask him to come here, he just gave

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Speaker 3: his unsolicitate opinion, or we didn't Nobody asks for.

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Speaker 2: That isn't that the best thing? Like, because I think

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Speaker 2: a lot of people look at you as when I

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Speaker 2: come to a city, let me see what Keith Lee

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Speaker 2: says is good, and I'm gonna go there, you know

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Speaker 2: what I mean, because I can trust in his opinion.

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Speaker 2: You know what I mean.

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Speaker 3: But if I don't personally like it, then the human

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Speaker 3: reaction is to be deflective, or the human reaction is

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Speaker 3: to immediately be like, don'tbody asks him to come here.

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Speaker 3: But if you ask me to come here and I

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Speaker 3: give you my opinion, once you do something like when

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Speaker 3: we was in Atlanta, the real mc honey, they asked

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Speaker 3: me to come or I got tagged a thousand times

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Speaker 3: to come, and then the second I made the video,

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Speaker 3: the owner went online. It was like, who is Keith

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Speaker 3: Lee but the one of the main I don't know

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Speaker 3: exactly what they rolled that the company was, but one

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Speaker 3: of the main people in the restaurant. Once I walked

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Speaker 3: in and they told me it was a five minute wait,

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Speaker 3: I walked back out. They chased me to my car

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Speaker 3: and tried to get me service. So it's like, how

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Speaker 3: you don't know, but either way.

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Speaker 5: Your review stands harder than that deflection because people still.

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Speaker 3: I'm a person at the end of the day. I'm

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Speaker 3: a customer at the end of the day. That's why

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Speaker 3: when you say I get free food, I made sure

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Speaker 3: I made it clear I pay for everything. So it's like,

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Speaker 3: I'm a customer at end of the day. Regardless if

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Speaker 3: you think that I'm somebody or if you think I

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Speaker 3: have a status, I'm a customer and I pay my

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Speaker 3: money and I want to experience everybody else.

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Speaker 2: If you give a negative review on a restaurant, do

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Speaker 2: you ever go back and be like, because you know,

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Speaker 2: sometimes the chef might have a bad day or staff

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Speaker 2: might have a bad day. People I always say that,

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Speaker 2: do you ever go back and say, you know what,

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Speaker 2: we'll try this again or once it's a wrap.

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Speaker 3: It depends on the circumstance, and it also depends on

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Speaker 3: Now we're on tour, so we're on tour, we're going

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Speaker 3: around to different cities. I'm only here for a certain

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Speaker 3: amount of day, so it's almost impossible to go and

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Speaker 3: track back. But when I was back in Vegas, I

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Speaker 3: will go back because I would have time to go back.

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Speaker 3: And eventually I plan on going back to different cities

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Speaker 3: or going back to different spots and then some spots.

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Speaker 7: I won't go back to it's cut and slices. Not amazing.

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Speaker 1: It is absolutely amazing. Yeah, you had it? What have

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Speaker 1: you had it?

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Speaker 2: Not yet?

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Speaker 6: I have had it yet. I've heard of it, though

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Speaker 6: I've heard of it a lot.

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Speaker 4: It's I've had it personally. I've had it catered. When

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Speaker 4: I did the Daily Show, I had it catered because

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Speaker 4: it's really just that good. Which slightly did you have?

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Speaker 3: I had the curry oxtail, I had the chicken and waffles,

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Speaker 3: and then the I had a bunch of them. I

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Speaker 3: think I had six of them, but the curry oxet

378
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Speaker 3: was the one that stood out to me the most,

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Speaker 3: the chili oxel.

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Speaker 1: I think it was single.

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Speaker 7: He said that here we go. He said that you

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Speaker 7: that you hurt are people's business with your reviews. Have

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Speaker 7: you all spoken?

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Speaker 3: I made a response video, but we haven't spoke directly.

385
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Speaker 3: I saw his response to my response and I appreciated it.

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Speaker 3: But I also think a lot of it was based

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Speaker 3: on uh misinformation, and a lot of it was based

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Speaker 3: on I said, when I walked in, you had no

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Speaker 3: idea what I do. So I get that, and people

390
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Speaker 3: make opinions based on that, and they only see like

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Speaker 3: one or two headlines and say, oh, he gave a

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Speaker 3: negative review the Candies restaurant. He must be doing bad

393
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Speaker 3: for busines. But they haven't seen the amazing things we've

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Speaker 3: been blessed enough to do. And I think that just

395
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Speaker 3: was the case with ch Ad, And once I broke

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Speaker 3: it down, I think he was a understand whre I

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Speaker 3: was coming from.

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Speaker 4: I mean, because the reality is, you know, the reason

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Speaker 4: you have the following you do is because you are

400
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Speaker 4: clearly impactful for people's business, whether it's positive or negative.

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Speaker 7: You know, so you have to that's that's being a critic.

402
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Speaker 1: Is I think that? Yeah, I think that gets long.

403
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Speaker 2: I think I think it's dope because a lot of

404
00:15:26,480 --> 00:15:28,440
Speaker 2: times we go to these places and we don't know

405
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Speaker 2: where to go to eat right, and we because we

406
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Speaker 2: haven't tried the food or we just heard it, you know,

407
00:15:32,440 --> 00:15:34,680
Speaker 2: and reviews online or most of them are fake a

408
00:15:34,720 --> 00:15:36,480
Speaker 2: lot of times because these people do it themselves. So

409
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Speaker 2: the fact that you got somebody that can go to

410
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Speaker 2: the restaurant, the only thing that ever bothers me is

411
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Speaker 2: is some people don't like a ribbean food. Some people

412
00:15:42,880 --> 00:15:44,920
Speaker 2: don't like spicy food. Some people don't like this. So

413
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Speaker 2: if you're not into that, and I am that that

414
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Speaker 2: can you know, skew you a different way. But I

415
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Speaker 2: think it's dope because you get to you get in

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Speaker 2: effective people from the real right. And and that's that's

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Speaker 2: my point. You don't really have too many people that

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Speaker 2: do it that you can really say. Now, he's like me,

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Speaker 2: I'm gonna try that food.

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Speaker 3: You know. See, I always prett emphasis I want everybody

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Speaker 3: that wants to go try it to go try it,

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Speaker 3: no matter what the food is, Like, I want everybody.

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Speaker 3: I don't want anybody's taste budds to be the end

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Speaker 3: all be all. And I think that's what we lost

425
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Speaker 3: on social media is that when people put their opinions out,

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Speaker 3: it's like, this is my opinion and you gotta take

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Speaker 3: it for the end all be all. And I feel

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Speaker 3: like I always try to preemphasis that this is my opinion,

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Speaker 3: this is the way I taste, and if you want

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Speaker 3: to go try it, or if you think different than me,

431
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Speaker 3: absolutely go try it.

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Speaker 7: Question you said you walked out after a five minute waytime.

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Speaker 1: Yeah that's too.

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Speaker 4: Much for you.

435
00:16:26,920 --> 00:16:28,320
Speaker 3: No, no, no, it wasn't the way time. It was

436
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Speaker 3: the fact that my family had just got a different results.

437
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Speaker 3: It was two hours that was the issue. It wasn't

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Speaker 3: the I was willing to wait in the two hours.

439
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Speaker 3: So that's that's one thing I want to make very clear.

440
00:16:38,280 --> 00:16:39,880
Speaker 3: I'm willing to wait in a three hour way time

441
00:16:39,920 --> 00:16:41,760
Speaker 3: to four hour way times. I just want the same

442
00:16:41,800 --> 00:16:42,760
Speaker 3: surface to everybody else.

443
00:16:42,800 --> 00:16:44,720
Speaker 2: kIPS. Have you ever got threatened? I'm sure I own

444
00:16:44,720 --> 00:16:45,480
Speaker 2: I had the threaten if.

445
00:16:45,360 --> 00:16:46,320
Speaker 1: You get in Atlanta.

446
00:16:46,360 --> 00:16:50,040
Speaker 3: They supposedly gave us step threats once we left Atlanta,

447
00:16:50,120 --> 00:16:51,520
Speaker 3: But I'm covered by God.

448
00:16:51,600 --> 00:16:51,800
Speaker 5: Man.

449
00:16:52,280 --> 00:16:55,240
Speaker 2: I ain't worried about nobody excited, So you can have

450
00:16:55,280 --> 00:16:57,680
Speaker 2: somebody right up, I ain't worthy nobody.

451
00:16:57,680 --> 00:17:00,680
Speaker 4: Do you post like if you hate everything about the restaurant,

452
00:17:00,880 --> 00:17:04,000
Speaker 4: food service, everything, Do you post those type.

453
00:17:03,880 --> 00:17:05,720
Speaker 1: Of reviews constructively? Yeah?

454
00:17:05,880 --> 00:17:07,480
Speaker 3: But I've been blessed enough to where I haven't really

455
00:17:07,480 --> 00:17:10,800
Speaker 3: granted to that many spots like that. But yeah, absolutely constructively,

456
00:17:10,840 --> 00:17:13,880
Speaker 3: because again, if I only gave positive reviews, if only

457
00:17:13,920 --> 00:17:16,840
Speaker 3: gave out the good, then it wouldn't hold any weight.

458
00:17:17,480 --> 00:17:19,600
Speaker 3: It only holds weight if you know I'm being honest,

459
00:17:19,680 --> 00:17:21,320
Speaker 3: regardless if you agree with my taste buzz, if you

460
00:17:21,320 --> 00:17:23,040
Speaker 3: don't agree with them, it only holds weight if you know,

461
00:17:23,080 --> 00:17:25,359
Speaker 3: I'm authentically being myself and I can only look at

462
00:17:25,400 --> 00:17:27,080
Speaker 3: myself in the mirror knowing I'm authentically be me.

463
00:17:27,320 --> 00:17:28,879
Speaker 2: What food don't you do? Is there any food that

464
00:17:28,920 --> 00:17:30,120
Speaker 2: you don't do? I don't like charlomage.

465
00:17:30,240 --> 00:17:34,440
Speaker 3: I only alergs of shellfish. Everything else, I'm I'm open book. Yeah,

466
00:17:34,520 --> 00:17:38,040
Speaker 3: my wife does when I want. When I can't have shellfish,

467
00:17:38,080 --> 00:17:40,359
Speaker 3: my wife does the reviews for me. So like crab legs,

468
00:17:41,160 --> 00:17:41,919
Speaker 3: shrimp and all of that.

469
00:17:42,040 --> 00:17:43,760
Speaker 6: Oh my gosh, So you've never had that.

470
00:17:43,800 --> 00:17:45,880
Speaker 1: You've always been, always been since since birth.

471
00:17:46,240 --> 00:17:49,120
Speaker 6: Yeah, I'm so sorry to.

472
00:17:49,080 --> 00:17:51,560
Speaker 1: Be honest with you. Chelfers don't look that good either. No,

473
00:17:51,760 --> 00:17:53,640
Speaker 1: it is my review.

474
00:17:53,640 --> 00:17:54,119
Speaker 6: It's amazing.

475
00:17:54,200 --> 00:17:55,880
Speaker 1: Understand. Understand.

476
00:17:56,040 --> 00:17:57,800
Speaker 2: Now let's talk about this. You went and got some

477
00:17:57,880 --> 00:17:58,400
Speaker 2: chop cheese.

478
00:17:58,760 --> 00:18:00,840
Speaker 1: Yeah, they was mad as would mad at you. What

479
00:18:00,880 --> 00:18:01,920
Speaker 1: made you go to people?

480
00:18:02,320 --> 00:18:04,200
Speaker 2: Was like he went to Queens to get a chop cheese?

481
00:18:04,240 --> 00:18:05,720
Speaker 5: And how do you even pick that when you go

482
00:18:05,760 --> 00:18:08,080
Speaker 5: into places like New York because each borough is its.

483
00:18:07,880 --> 00:18:09,159
Speaker 6: Own like place.

484
00:18:09,400 --> 00:18:12,359
Speaker 3: So I didn't pick anything I got it suggested. So

485
00:18:12,440 --> 00:18:14,440
Speaker 3: any any place that I go to again, if it's

486
00:18:14,480 --> 00:18:18,479
Speaker 3: not directly by the owner themselves. It's suggested a thousand times.

487
00:18:18,560 --> 00:18:20,840
Speaker 3: So I always show the d MS or the emails

488
00:18:20,840 --> 00:18:23,159
Speaker 3: that I get directly from whoever tells me to go.

489
00:18:24,440 --> 00:18:26,879
Speaker 3: I get New York is a very hard market to

490
00:18:26,920 --> 00:18:27,640
Speaker 3: do anything new.

491
00:18:27,800 --> 00:18:28,040
Speaker 2: Yep.

492
00:18:28,359 --> 00:18:30,640
Speaker 1: The second you try to break any tradition out here,

493
00:18:30,680 --> 00:18:34,000
Speaker 1: it's a rap you try to break. I didn't try

494
00:18:34,000 --> 00:18:35,479
Speaker 1: to break it. I didn't try to break it.

495
00:18:35,560 --> 00:18:37,400
Speaker 3: They tried to break it because it's a black owned

496
00:18:37,400 --> 00:18:40,760
Speaker 3: business that just opened not too long ago and they

497
00:18:41,000 --> 00:18:43,520
Speaker 3: have a salmon chop cheese that they were trying to

498
00:18:43,520 --> 00:18:46,000
Speaker 3: break into the market. But instead of it being opened

499
00:18:46,280 --> 00:18:48,879
Speaker 3: or welcome with like oh they trying something new, is

500
00:18:48,920 --> 00:18:51,280
Speaker 3: immediately like we don't do that over here, what you're doing,

501
00:18:51,440 --> 00:18:54,480
Speaker 3: And it got towards turned towards me, which again I

502
00:18:54,520 --> 00:18:56,800
Speaker 3: don't mind. I just didn't want that restaurant to be

503
00:18:57,000 --> 00:19:00,280
Speaker 3: tore down, which unfortunately is being tore down as they

504
00:19:00,400 --> 00:19:04,280
Speaker 3: trying to do something different. It was decent, but again

505
00:19:04,320 --> 00:19:07,120
Speaker 3: I don't really I don't really like chop cheese like that.

506
00:19:07,440 --> 00:19:09,640
Speaker 3: It's cool, but I don't get the it's I think

507
00:19:09,640 --> 00:19:12,080
Speaker 3: it's based nostalgia. I think it's wrapped nostalgia. I think

508
00:19:12,080 --> 00:19:14,399
Speaker 3: it's wrapped in the fact that you ate it growing up,

509
00:19:14,480 --> 00:19:18,320
Speaker 3: or you ate it in places where you had memories

510
00:19:18,359 --> 00:19:22,359
Speaker 3: tied to it, like leaving the club, leaving leaving places,

511
00:19:22,400 --> 00:19:24,040
Speaker 3: like all of that has to be tied to in

512
00:19:24,119 --> 00:19:24,919
Speaker 3: order it to hit.

513
00:19:26,160 --> 00:19:30,280
Speaker 2: When you leave, you just need something.

514
00:19:31,720 --> 00:19:33,679
Speaker 3: I believe it's attached to memories, and I feel like,

515
00:19:33,840 --> 00:19:35,960
Speaker 3: since I don't have those memories, I don't get the

516
00:19:36,000 --> 00:19:38,920
Speaker 3: same experience, which again I understand, but I feel like

517
00:19:38,960 --> 00:19:41,960
Speaker 3: it's just one of those things. Again, it is wrapped

518
00:19:41,960 --> 00:19:44,440
Speaker 3: in nostalgia, and people won't get out of that nostalgia.

519
00:19:44,480 --> 00:19:46,960
Speaker 3: They just immediately see an outsider. And then New York

520
00:19:47,040 --> 00:19:49,359
Speaker 3: is one of those places that have like real strong

521
00:19:49,480 --> 00:19:52,120
Speaker 3: patriotism to they city. So it's like, if you're from

522
00:19:52,160 --> 00:19:53,560
Speaker 3: New York, you're from New York and you don't want

523
00:19:53,560 --> 00:19:56,200
Speaker 3: nobody outside in New York come in and given the opinion.

524
00:19:56,480 --> 00:19:58,679
Speaker 3: But again, I'm covered by God. I go everywhere I'm

525
00:19:58,680 --> 00:19:59,119
Speaker 3: supposed to go.

526
00:19:59,200 --> 00:20:00,800
Speaker 2: What about Detroit? What was your favorite spot?

527
00:20:00,800 --> 00:20:03,920
Speaker 3: Detroit Cony is number one, obviously, but it's a food

528
00:20:03,920 --> 00:20:05,680
Speaker 3: haul that just opened. It's a black On food Haul

529
00:20:05,960 --> 00:20:09,080
Speaker 3: and they have over twenty different black On restaurants in there,

530
00:20:09,320 --> 00:20:10,280
Speaker 3: and we went and it.

531
00:20:10,200 --> 00:20:11,560
Speaker 1: Was amazing Atlanta.

532
00:20:11,600 --> 00:20:12,360
Speaker 7: Every spot in there.

533
00:20:12,800 --> 00:20:14,639
Speaker 1: Every spot wasn't amazing, but it was a lot of

534
00:20:14,640 --> 00:20:15,760
Speaker 1: spots where do.

535
00:20:15,840 --> 00:20:17,680
Speaker 6: You actually cook yourself like I just at home.

536
00:20:18,080 --> 00:20:19,880
Speaker 1: So that's how it started. That's how it originally started.

537
00:20:19,880 --> 00:20:21,440
Speaker 3: Like I said, to get over my social anxiety, I

538
00:20:21,480 --> 00:20:23,399
Speaker 3: would just turn the cameron and I would talk like

539
00:20:23,440 --> 00:20:25,119
Speaker 3: it was three hundred people in front of me. But

540
00:20:25,160 --> 00:20:26,760
Speaker 3: my wife was pregnant at the time, so at first

541
00:20:26,800 --> 00:20:28,800
Speaker 3: it started with me going to get her pregnancy cravens.

542
00:20:29,080 --> 00:20:31,840
Speaker 3: And then it turned into me cooking because again fighting,

543
00:20:31,920 --> 00:20:35,040
Speaker 3: you would have to fighting and cooking goals is synonymous.

544
00:20:35,560 --> 00:20:37,879
Speaker 3: So I literally would cook for myself four times a

545
00:20:37,920 --> 00:20:39,720
Speaker 3: day and I would cook my wife four times a day.

546
00:20:39,720 --> 00:20:41,320
Speaker 3: And that's how it started. And I did that for

547
00:20:41,359 --> 00:20:44,040
Speaker 3: like a year straight, and within that year or two years,

548
00:20:44,119 --> 00:20:46,200
Speaker 3: it took me to get to a million. It took

549
00:20:46,240 --> 00:20:48,879
Speaker 3: me less than nine months to get to fifteen million.

550
00:20:49,160 --> 00:20:51,000
Speaker 2: Wow, do you step outside the box? Like I know

551
00:20:51,080 --> 00:20:54,720
Speaker 2: Charlomagne's talking about eating deer before or raccoon or things

552
00:20:54,760 --> 00:20:58,160
Speaker 2: like that, or bear? Do you go today say.

553
00:20:58,040 --> 00:20:59,679
Speaker 1: You like I know you from.

554
00:21:01,480 --> 00:21:04,080
Speaker 4: I then be showed I ain't no red, I ain't.

555
00:21:04,080 --> 00:21:07,480
Speaker 2: Never have you have you stepped out the box to eat?

556
00:21:08,359 --> 00:21:09,200
Speaker 1: I haven't.

557
00:21:09,240 --> 00:21:12,439
Speaker 3: I would I would, Yeah, I wouldn't eat bear shoulder?

558
00:21:12,480 --> 00:21:13,480
Speaker 3: What bear shoulder tastes like?

559
00:21:13,680 --> 00:21:13,840
Speaker 6: Oh?

560
00:21:13,880 --> 00:21:17,080
Speaker 7: That shit was great. It tasts like beef. I had

561
00:21:17,080 --> 00:21:17,920
Speaker 7: it in West Virginia.

562
00:21:18,119 --> 00:21:20,760
Speaker 4: Actually, when I went to West Virginia, everything I ate

563
00:21:20,800 --> 00:21:22,400
Speaker 4: they either hunted or grew themselves.

564
00:21:22,400 --> 00:21:26,320
Speaker 7: So we had bed shoulder, deer hash and squirrel dumplings.

565
00:21:26,440 --> 00:21:30,160
Speaker 1: Understand, Yeah, you ever try? I would? Would? I say,

566
00:21:30,160 --> 00:21:31,439
Speaker 1: I would like it? I don't know.

567
00:21:31,840 --> 00:21:33,720
Speaker 6: Do you ever get sick from eating food?

568
00:21:33,840 --> 00:21:33,919
Speaker 7: Like?

569
00:21:34,520 --> 00:21:37,080
Speaker 3: I don't get sick, but so much. I don't get sick,

570
00:21:37,119 --> 00:21:39,200
Speaker 3: but sometimes my stomach do be a little.

571
00:21:39,640 --> 00:21:40,960
Speaker 1: But again, it comes with the job. It comes with

572
00:21:41,000 --> 00:21:41,280
Speaker 1: the job.

573
00:21:41,560 --> 00:21:44,160
Speaker 3: I'm blessed to be here, and I'm thankful that I'm

574
00:21:44,160 --> 00:21:45,639
Speaker 3: not getting punched in the face for a living and

575
00:21:45,640 --> 00:21:46,560
Speaker 3: trying to make ends meet.

576
00:21:47,000 --> 00:21:47,160
Speaker 4: Uh.

577
00:21:47,320 --> 00:21:49,119
Speaker 3: This time last year I was literally on food stamps,

578
00:21:49,240 --> 00:21:51,000
Speaker 3: trying to figure out where my next meal was gonna

579
00:21:51,000 --> 00:21:54,679
Speaker 3: come from. So from to be here now? Again, I

580
00:21:54,720 --> 00:21:58,840
Speaker 3: don't do many media interviews. I don't do many like

581
00:21:58,960 --> 00:22:02,520
Speaker 3: speaking engagements to boost who I am because I truly

582
00:22:02,560 --> 00:22:04,199
Speaker 3: believe whatever's meant for me, it's gonna be for me.

583
00:22:04,560 --> 00:22:06,520
Speaker 3: I just do things like this because again, it's a

584
00:22:06,600 --> 00:22:08,560
Speaker 3: check off the bucket and I just want to show

585
00:22:08,600 --> 00:22:10,600
Speaker 3: my kids later like, whatever you put your mind to,

586
00:22:10,680 --> 00:22:11,520
Speaker 3: you can absolutely do it.

587
00:22:11,560 --> 00:22:13,000
Speaker 4: So you've just been in a food critic for like the

588
00:22:13,000 --> 00:22:16,920
Speaker 4: past year nine nine much Okay, okay, wow, just last year.

589
00:22:16,840 --> 00:22:18,040
Speaker 7: He was going fu SAMs. That's crazy.

590
00:22:18,040 --> 00:22:21,600
Speaker 4: Absolutely, That's another thing you could do, showing people who

591
00:22:21,640 --> 00:22:24,800
Speaker 4: are on food stamps, you know, what meals they could

592
00:22:24,840 --> 00:22:25,280
Speaker 4: be eating out.

593
00:22:25,320 --> 00:22:26,680
Speaker 7: Like my homegirl Colleen Witch.

594
00:22:26,720 --> 00:22:29,320
Speaker 4: She has a podcast called Eating While Broke and basically

595
00:22:29,400 --> 00:22:33,600
Speaker 4: she brings people on to talk about, you know, affordable meals,

596
00:22:33,680 --> 00:22:35,959
Speaker 4: meals that you can create on a budget.

597
00:22:36,200 --> 00:22:37,600
Speaker 3: I just do what I feel like I'm supposed to do.

598
00:22:37,640 --> 00:22:39,320
Speaker 3: I don't I didn't write this out. I didn't plan

599
00:22:39,440 --> 00:22:40,920
Speaker 3: this out. I didn't write this out. If you would

600
00:22:40,920 --> 00:22:43,120
Speaker 3: have asked me at the beginning of the year when

601
00:22:43,119 --> 00:22:45,080
Speaker 3: i'd be here, I look at you and laugh. So,

602
00:22:45,080 --> 00:22:47,600
Speaker 3: so what's the future, Like, whatever it's supposed to be,

603
00:22:47,680 --> 00:22:50,359
Speaker 3: I'm gonna be everywhere I'm supposed to be. I believe

604
00:22:50,359 --> 00:22:52,200
Speaker 3: I'm gonna walk in every room I'm supposed to be

605
00:22:52,240 --> 00:22:54,760
Speaker 3: in and I So the reason we went on tour

606
00:22:54,840 --> 00:22:58,720
Speaker 3: directly is because a lot of TV companies, every TV

607
00:22:58,800 --> 00:23:00,760
Speaker 3: producer you can think of, each to us in March

608
00:23:01,000 --> 00:23:02,920
Speaker 3: and they were planning our shows and they were putting

609
00:23:02,920 --> 00:23:05,040
Speaker 3: our shows, but it was very cookie cutter. It was

610
00:23:05,080 --> 00:23:06,720
Speaker 3: really like, we already had to show plan, but we

611
00:23:06,760 --> 00:23:08,480
Speaker 3: just want to make you the host of it. And

612
00:23:08,520 --> 00:23:12,200
Speaker 3: they kept reversing diners driving and dash at my saying

613
00:23:12,240 --> 00:23:15,399
Speaker 3: that right, yeah. They kept referencing that, and they were

614
00:23:15,400 --> 00:23:16,800
Speaker 3: basically like, we just want to make you the host

615
00:23:16,880 --> 00:23:18,159
Speaker 3: of this show that's already created.

616
00:23:18,200 --> 00:23:19,120
Speaker 1: And I don't like that.

617
00:23:19,480 --> 00:23:21,200
Speaker 3: My family moves with me everywhere, so I want to

618
00:23:21,200 --> 00:23:23,160
Speaker 3: make sure my family has involved in anything that I do.

619
00:23:23,400 --> 00:23:26,479
Speaker 3: So I took it upon me and my family and

620
00:23:26,560 --> 00:23:28,280
Speaker 3: we just hit the role on our own, and we

621
00:23:28,320 --> 00:23:31,120
Speaker 3: went out to show these TV producers and these TV

622
00:23:31,200 --> 00:23:33,760
Speaker 3: companies and everybody else that we're blessed enough for this

623
00:23:33,840 --> 00:23:36,119
Speaker 3: to work and it can work in every market. So

624
00:23:36,160 --> 00:23:37,520
Speaker 3: we just going and we're doing it on our own.

625
00:23:37,560 --> 00:23:39,960
Speaker 3: So by the time we go back to these companies,

626
00:23:40,119 --> 00:23:42,960
Speaker 3: we already have concrete evidence and concrete facts of how

627
00:23:42,960 --> 00:23:45,439
Speaker 3: many businesses we've been blessed enough to help with the

628
00:23:45,480 --> 00:23:47,560
Speaker 3: system that we have. So by the time we get there,

629
00:23:47,680 --> 00:23:48,480
Speaker 3: ain't no changing up.

630
00:23:48,520 --> 00:23:49,600
Speaker 6: And are you feeling right now?

631
00:23:50,600 --> 00:23:51,840
Speaker 4: I would love to see that, because I when you

632
00:23:51,840 --> 00:23:54,000
Speaker 4: think about it, I can think of guy Guy Fi

633
00:23:54,600 --> 00:23:57,040
Speaker 4: pronounce this last name right, Anthony Boardin.

634
00:23:57,400 --> 00:24:01,440
Speaker 1: We ain't got many that looked like me, not at all. Everywhere.

635
00:24:01,720 --> 00:24:03,520
Speaker 1: I got dred, I got locks.

636
00:24:04,160 --> 00:24:06,240
Speaker 3: I'm a black man, I got a black wife, I

637
00:24:06,240 --> 00:24:08,840
Speaker 3: got black children. So it's like, it's very important.

638
00:24:08,840 --> 00:24:10,200
Speaker 7: What do you think of Darius Cooks?

639
00:24:10,760 --> 00:24:11,840
Speaker 1: You know, I don't think of nobody.

640
00:24:12,240 --> 00:24:13,080
Speaker 7: Okay, I.

641
00:24:16,480 --> 00:24:18,639
Speaker 2: Don't think nobody we got we gotta run to the rumors.

642
00:24:18,640 --> 00:24:20,840
Speaker 2: But we appreciate you for joining us. And and again,

643
00:24:20,960 --> 00:24:22,600
Speaker 2: I don't want you to feel like I was belittling

644
00:24:22,600 --> 00:24:24,560
Speaker 2: you by saying hood whatever, No, No, What I was

645
00:24:24,560 --> 00:24:25,120
Speaker 2: saying was.

646
00:24:25,160 --> 00:24:27,159
Speaker 7: He's not gonna grab you after Mary. Relax.

647
00:24:28,880 --> 00:24:30,120
Speaker 2: What I'm saying because I want to eplain it because

648
00:24:30,119 --> 00:24:31,439
Speaker 2: I don't I don't ever want somebody to do I'm

649
00:24:31,440 --> 00:24:34,040
Speaker 2: belittling him. What I wanted to What I was saying

650
00:24:34,119 --> 00:24:39,360
Speaker 2: was I was doing it to saying no, I don't

651
00:24:39,359 --> 00:24:40,960
Speaker 2: have a restaurant coming. But I was saying, is I

652
00:24:41,000 --> 00:24:42,679
Speaker 2: love the fact that you go to restaurants that we

653
00:24:42,720 --> 00:24:44,520
Speaker 2: go to. I don't see a lot of people critiquing

654
00:24:44,560 --> 00:24:45,600
Speaker 2: the restaurants.

655
00:24:45,160 --> 00:24:46,600
Speaker 1: That we go to, and the restaurants we go to

656
00:24:46,680 --> 00:24:47,119
Speaker 1: ain ghetto.

657
00:24:47,200 --> 00:24:48,720
Speaker 2: No, they said that what ghetto? He stopped saying. I

658
00:24:48,760 --> 00:24:50,600
Speaker 2: said that. The reason I said that, I did not

659
00:24:50,680 --> 00:24:53,400
Speaker 2: say yetto ghetto didn't come in my word. I said,

660
00:24:53,440 --> 00:24:56,720
Speaker 2: you said, hood I loved the restaurant. No, I said hood.

661
00:24:56,720 --> 00:24:58,520
Speaker 2: I said the restaurants that we come in my hood.

662
00:24:58,520 --> 00:25:00,200
Speaker 2: When I talked about Queens, that's my hood. When I

663
00:25:00,200 --> 00:25:02,200
Speaker 2: talk about Brooklyn, it was of my hoods. I don't

664
00:25:02,200 --> 00:25:04,840
Speaker 2: mean ghetto. But the fact that is, you see somebody

665
00:25:04,880 --> 00:25:07,280
Speaker 2: do a critique of taal, you'll see critique somebody do

666
00:25:07,640 --> 00:25:10,800
Speaker 2: a critique of carbones. When it comes to a taste

667
00:25:10,800 --> 00:25:14,360
Speaker 2: of seafood, or when it comes to cuts and slices,

668
00:25:14,359 --> 00:25:15,960
Speaker 2: you never see that. And I love to see my

669
00:25:16,000 --> 00:25:17,560
Speaker 2: own people doing it. That's what I meant by it.

670
00:25:17,600 --> 00:25:19,000
Speaker 2: And I didn't mean to belive you if you felt

671
00:25:19,000 --> 00:25:20,200
Speaker 2: that way, I apologized, but that.

672
00:25:20,200 --> 00:25:24,359
Speaker 1: Was he didn't mean.

673
00:25:25,080 --> 00:25:26,200
Speaker 6: Charlotte didn't mean to be on.

674
00:25:26,160 --> 00:25:37,120
Speaker 3: His phone, you know, because I love it. I love

675
00:25:37,160 --> 00:25:42,600
Speaker 3: that for you, of course, and I think you capreciate you. Also,

676
00:25:42,720 --> 00:25:45,320
Speaker 3: media platforms keep un the scuorely. We just dropped merch

677
00:25:45,720 --> 00:25:48,199
Speaker 3: uh and this is one thing that's really big for me.

678
00:25:48,240 --> 00:25:51,040
Speaker 3: We just dropped merch and my family and myself created it.

679
00:25:51,119 --> 00:25:53,919
Speaker 3: My cousin created it for us and a bunch of companies.

680
00:25:53,960 --> 00:25:55,520
Speaker 3: We was going back and forth because they really wanted

681
00:25:55,680 --> 00:25:58,000
Speaker 3: us to charge the highest because it's a really high quality.

682
00:25:58,040 --> 00:25:59,480
Speaker 3: They wanted me to charge one hundred and eighty to

683
00:25:59,480 --> 00:26:01,920
Speaker 3: one hundred nine jollas for our hoodies. We charged seventy five.

684
00:26:02,240 --> 00:26:03,760
Speaker 3: They want us to charge one hundred and twenty one

685
00:26:03,800 --> 00:26:05,440
Speaker 3: hundred and thirty for our t shirts. We charged in

686
00:26:05,520 --> 00:26:08,639
Speaker 3: forty five. Because the profit isn't the mango for me.

687
00:26:08,680 --> 00:26:10,879
Speaker 3: The mang goal is to have people who follow me

688
00:26:10,920 --> 00:26:12,639
Speaker 3: and people who support me to be and stuff that

689
00:26:12,680 --> 00:26:14,440
Speaker 3: I am proud of and stuff that I will wear,

690
00:26:14,680 --> 00:26:16,359
Speaker 3: and I just walk on my purpose and I'm just

691
00:26:16,359 --> 00:26:17,080
Speaker 3: apprecia to be here.

692
00:26:17,280 --> 00:26:18,479
Speaker 7: You can give me one for free so I can

693
00:26:18,520 --> 00:26:19,760
Speaker 7: critique it and see if the fabrics.

694
00:26:19,840 --> 00:26:21,280
Speaker 6: You don't get nothing for free, so you need to

695
00:26:21,280 --> 00:26:21,560
Speaker 6: buy it.

696
00:26:21,720 --> 00:26:23,040
Speaker 1: God bless y'all, appreciate you'a having.

697
00:26:24,000 --> 00:26:25,840
Speaker 2: It's the Breakfast Coming love for y'all.

698
00:26:26,200 --> 00:26:29,439
Speaker 1: Wake that ass up in the morning. The Breakfast Club