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

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Speaker 1: with iHeartRadio. We're really doing it, huh making it Welcome

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Speaker 1: to the Flaky Biscuit Podcast. I'm your host, Brian Ford,

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Speaker 1: also known as Ours and Brian. You know that I

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Speaker 1: write cookbooks. You know that I've done TV shows, but

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Speaker 1: most importantly, I just love to cook and bake for others.

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Speaker 1: Each episode, we're cooking delicious morsels of nostalgia, meals and

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Speaker 1: recipes that have comforted and guided our guests to success.

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Speaker 1: So that means each episode, all right, I'm creating a

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Speaker 1: recipe from scratch, fem. I'm talking about from scratch, literally

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Speaker 1: hand delivering it to my guests, Recipes that hopefully you're

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Speaker 1: also making at home, maybe giving me advice on where

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Speaker 1: I went right or wrong, how to make it better,

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Speaker 1: How did it taste, how did it smell? And speaking

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Speaker 1: of tastes and smell y'all, our guest today is no

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Speaker 1: stranger to picking up flavors and scents, so I have

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Speaker 1: my work cut out for me, to be completely honest.

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Speaker 1: He's an award winning Somalier wine maker, entrepreneur who owns restaurants,

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Speaker 1: a bakery. I mean he's milling. He about to be

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Speaker 1: milling flour out there in Brooklyn, you know what I mean.

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Speaker 1: And not only that, he was the first black person

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Speaker 1: to win the title of Best Young Somalier in America.

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Speaker 1: I am so excited and thrilled to have my new

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Speaker 1: friend Andre Mack on the podcast. How you doing Andre,

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Speaker 1: yeay yay.

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Speaker 2: I'm doing great, man, I'm doing great. I'm busy, I'm

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Speaker 2: excited trying to get the pandemic behind us, and just

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Speaker 2: really excited to welcome people back. And I think that

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Speaker 2: we should treat everybody with grace.

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Speaker 3: It was really challenging, wasn't it.

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Speaker 2: Yes, it was very very challenging.

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Speaker 1: Speaking of grace, man, you know, we kind of have

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Speaker 1: been linking up. You've been treating me pretty good. I

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Speaker 1: just ate at your new restaurant, Kingfisher. I just tried

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Speaker 1: some of your new rye whiskey.

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Speaker 3: Yeah, very exciting.

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Speaker 1: To see yesterday. It tasted delicious, man. I was really

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Speaker 1: really excited to be there.

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Speaker 2: Thanks for coming through, man. Yeah. It's always one of

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Speaker 2: those things where when you breathe life into something, something

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Speaker 2: that starts in your mind and on paper, and you

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Speaker 2: kind of push it around and and then it's the label,

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Speaker 2: and then you know, finally, you know, something like yesterday,

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Speaker 2: which is the launch of my new company called Ryan

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Speaker 2: Soun's Whiskey, that you put it out in the world

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Speaker 2: and you let other people taste it, and you know,

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Speaker 2: it becomes a lie. People start to say the name.

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Speaker 2: You know, it kind of freaks me out a little bit.

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Speaker 3: Yeah.

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Speaker 2: I always kind of compare it slightly to maybe someone

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Speaker 2: reciting your lyrics when you're on stage, and it's a

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Speaker 2: little bit of that, right.

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Speaker 1: Yeah, Yeah, you know, I can definitely relate when I

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Speaker 1: see people posting recipes from my cookbook two years later,

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Speaker 1: I'm like this.

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Speaker 3: That is that still on people's shelves. Yeah, that kind

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Speaker 3: of surreal moment. But listen, we're going to talk a.

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Speaker 1: Lot about all of your endeavors, but we're starting this

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Speaker 1: episode off talking about how you got there, right, Yeah,

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Speaker 1: and it seems to me you got there with the

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Speaker 1: very specific snack that kind of kick started something. All right,

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Speaker 1: So we're gonna dive deep into this. So let's let

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Speaker 1: us know what you had me bake.

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Speaker 2: So my parents, we never really baked anything, and so

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Speaker 2: it was really interesting when you came to me and

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Speaker 2: I try to think of something from my childhood very

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Speaker 2: early on, and it was it's called a tasty cake.

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Speaker 2: It's a butterscotch crumpet. It's pretty much regional. So I

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Speaker 2: was born in Trenton, I spent the first fifteen summers

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Speaker 2: of my life in Trenton, and it was just something

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Speaker 2: that was very special about that thing. I didn't get

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Speaker 2: to have it a lot, and so it was kind

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Speaker 2: of like a reward in a way for going to

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Speaker 2: the store for my elders. If I found some change somewhere.

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Speaker 2: That's something that I would indulge in. And I lived

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Speaker 2: all over the world with my parents, and it was

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Speaker 2: something that you couldn't get anywhere else, like you had

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Speaker 2: to be there, and that's what made it special.

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Speaker 1: I'd never heard of them before. Obviously with that kind

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Speaker 1: of story, it's clearly a pretty special thing that you

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Speaker 1: were eating all the time. But when I talked to

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Speaker 1: you about tasty cakes butterscotch crumpets.

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Speaker 3: I was like, literally like what is that.

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Speaker 1: I was on like Amazon trying to find them, and

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Speaker 1: it was like eat dollars a box or something, and

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Speaker 1: I was wait. So when I got some for the

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Speaker 1: first time, but for those that don't know, Tasty Baking

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Speaker 1: Company is actually who makes tasty cakes, crimpets and different things.

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Speaker 1: Originally from Philadelphia, I think in the nineteen nineteen fourteen.

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Speaker 1: And I don't know if you know much about the

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Speaker 1: history of Tasty Cakes, but besides being a staple of

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Speaker 1: like packed lunches and snack time and going to Phillies games,

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Speaker 1: Tasty Cakes has some interesting civil rights backstory.

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Speaker 2: Oh really, I don't know anything about it.

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Speaker 1: A Baptist minister named Reverend Leon Sullivan organized a boycott

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Speaker 1: against Tasty Cake Company in the sixties to improve job

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Speaker 1: opportunities for African Americans. And wow, yeah, so you know,

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Speaker 1: tasty cakes were very popular in African American neighborhoods, right.

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Speaker 3: They were in the black owned.

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Speaker 1: Grocery stores, and people were really eating them a lot,

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Speaker 1: you know, and the company hired a lot of black employees. However,

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Speaker 1: it restricted them. They really didn't give them the opportunities

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Speaker 1: that they should have been getting. So they boycott and

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Speaker 1: they finally negotiated better terms for black employees, and the

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Speaker 1: black driver started getting fixed routes, and you know, black

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Speaker 1: women were able to take positions that were reserved for

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Speaker 1: white women. And you know, all the facilities got desegregated.

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Speaker 2: And I didn't realize any of that. I was just

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Speaker 2: a little kid in that little packet. So the two

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Speaker 2: pack is how they sold them. And it was at

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Speaker 2: a black owned corner store called Scotti's. You had to

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Speaker 2: go through the school yard, hang a left, and Scotti's

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Speaker 2: was on the corner. Which was interesting in their time,

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Speaker 2: was before the time that like you kind of saw

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Speaker 2: different races owning stores in black neighborhoods.

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Speaker 3: Right.

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Speaker 2: Oh, interesting, yeah, so like you know, we had black

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Speaker 2: owned corner stores, right, So Scotti's was like kind of

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Speaker 2: really like the first person you ever saw as an

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Speaker 2: entrepreneur who looked like me, right, he owned the store.

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Speaker 2: Like I didn't know many other people who owned a

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Speaker 2: store who looked like me that I could touch. That

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Speaker 2: was like right there, right right. You know, I had

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Speaker 2: gone on that gone to that store for forever, like

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Speaker 2: ever since I could remember. But you know, you got

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Speaker 2: to remember, this is during the time of like crack epidemic, right,

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Speaker 2: but like also during the time that like as a child,

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Speaker 2: you got sent to the store to buy cigarettes for

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Speaker 2: your elders. Oh man, that was why we would go

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Speaker 2: to the store, and that was the negotiating thing. It

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Speaker 2: was like, hey, I need you to run to the

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Speaker 2: store and get some a pack of cigarettes for me.

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Speaker 2: And then you're like, can I keep the change?

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Speaker 3: Right? Let me get that tasty cake real quick?

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Speaker 2: Yeah, can I keep the change? And when it was good,

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Speaker 2: I got a tasty cake. And when it wasn't so good,

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Speaker 2: but still like you could order like a king. This

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Speaker 2: is the time they had penny candy. If you roll

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Speaker 2: up in there with sixty five cents, he was like,

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Speaker 2: let me get five sweetish fish, let me get some drawbreakers,

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Speaker 2: let me get three of those, let me get six

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Speaker 2: of those. Yeah, and then walk out of there with

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Speaker 2: a bag. And it was like one person, Scottie, who

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Speaker 2: was like opening all the jars behind the counter and

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Speaker 2: filling your bag up. And then right right on the

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Speaker 2: counter whereas a jar of pickle pig feet. Right.

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Speaker 3: I know all about that. My dad used to come

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Speaker 3: home with them too.

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Speaker 2: Yeah, well we have to get those two. But it

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Speaker 2: was just something about that time and era of like

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Speaker 2: what that reminds me about, right, you know, you walk

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Speaker 2: through a school yard a playground with you know, concrete syringes,

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Speaker 2: crack vials, then you get this sketchy little corner that

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Speaker 2: you would have to go down that was like kind

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Speaker 2: of the scariest part, and then you would come out

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Speaker 2: on the other side of the street. And somehow it

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Speaker 2: was like the first start of my kind of independence, right.

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Speaker 2: I mean it was in first grade and I was

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Speaker 2: walking around going to the corner store. It just reminds

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Speaker 2: me of a lot of like just where I came

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Speaker 2: from and to realize that, like, if you want to

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Speaker 2: make a change in your life, I think the easiest

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Speaker 2: change to make is just to move, even if you

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Speaker 2: just move to the other side of town. But I

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Speaker 2: got to see at an earlier age that the world

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Speaker 2: was just bigger than the place that I came from,

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Speaker 2: whether it was good or bad.

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Speaker 1: It's very interesting that someone in the position that you're

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Speaker 1: currently in that the tasty cake butterscotch crimpet is actually

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Speaker 1: what brings you back to those humble roots.

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Speaker 2: Correct.

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Speaker 3: It sounds like you have a very vivid memory about.

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Speaker 2: Too, like humble beginnings, Like.

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Speaker 1: You're describing the alley, you're describing surrenas, you're describing seemingly

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Speaker 1: kind of traumatic things that you were up against in

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Speaker 1: your life. Correct, But that moment of getting the sixty

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Speaker 1: five cents and being able to get that tasty cake.

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Speaker 1: It sounds like it kind of brought you into a

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Speaker 1: place of happiness a little bit.

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Speaker 2: It did. And not to say that I didn't have

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Speaker 2: a happy childhood, right well, right, it was just where

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Speaker 2: we were, right and like in that whole thing of like,

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Speaker 2: you know, I don't reflect much in life because you

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Speaker 2: can see where it all could go wrong, you know

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Speaker 2: what I mean. I would probably end up on the

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Speaker 2: fetal position on the floor, right. But the idea of

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Speaker 2: it is is that that you could come from where

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Speaker 2: I come from and do the things that I've done.

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Speaker 2: There's something about that and tasty Cakes reminds me a

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Speaker 2: lot of Trenton, which I think really kind of made

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Speaker 2: me who I am. I think I lived there for

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Speaker 2: like the first three or four years of my life

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Speaker 2: and then we end up moving. But I spent every

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Speaker 2: summer until I was fifteen in trent New Jersey. Right.

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Speaker 2: It was a big thing for my mother wanted, you know,

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Speaker 2: really wanted me to know where I come from and

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Speaker 2: not lose where I came from.

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Speaker 1: Now, were you still a fifteen year old going down

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Speaker 1: to Scotti's and buying Tasty Cakes or did you.

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Speaker 2: Evolve Absolutely you were. Yeah, you know, we still go

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Speaker 2: to Scotti's. We didn't have to ask for the change,

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Speaker 2: but we would still go over to Scotti's and Scotty

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Speaker 2: still owned it. I think he retired recently. But it

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Speaker 2: was just one of those things that you learned so

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Speaker 2: much by being there, you know, like being Streetsmark, like

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Speaker 2: just kind of understanding your roots and under who you

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Speaker 2: come from, especially when you're putting in the world where

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Speaker 2: I was the only person who looked like me ninety

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Speaker 2: eight percent of the time and the rest of my life,

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Speaker 2: right yeah, and so kind of understanding that, like, Okay,

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Speaker 2: this is where you come from. You're in this world

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Speaker 2: and you can be who you want to be, but

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Speaker 2: like also know that you come from these people.

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Speaker 1: I have a similar kind of nostalgic energy when it

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Speaker 1: comes to vending machine hunt.

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Speaker 2: Oh my god, those are the best. I'm telling your.

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Speaker 1: Vending machine honey Buns is probably like my crimpet is

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Speaker 1: to you because it you know, at the time when

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Speaker 1: I was exposed to them, it was kind of the

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Speaker 1: same thing. I mean, you know, my parents had food

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Speaker 1: stamps and I used to have to get like the

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Speaker 1: free lunch tickets, but I was embarrassed to get them

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Speaker 1: because everyone would know them poor. So sometimes I literally

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Speaker 1: just wouldn't get my lunch ticket just to avoid that shame,

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Speaker 1: because like it's a whole process, it's a different line,

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Speaker 1: the ticket looks different, like everyone.

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Speaker 3: Just knows you broke.

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Speaker 1: So I would scrape up change and just go get

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Speaker 1: honey buns from the vending machine just to get something

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Speaker 1: to eat. So they didn't start when I was at school,

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Speaker 1: so you know, and I've recreated honey buns like it's

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Speaker 1: it's just it's so great to get this recipe because

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Speaker 1: I was like, man, I'm not the only one like

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Speaker 1: you would think my man with the Pinot Noir and

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Speaker 1: the Oregan Vineyard, I was like reading about it.

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Speaker 3: She was like, man, this man really likes burgers.

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Speaker 1: I bet he's gonna hit me some burger and I'm

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Speaker 1: gonna have to make like a soured obrioche.

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Speaker 3: Bun and really has it up.

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Speaker 1: And but when you hit me with it, and I

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Speaker 1: was like, you just like me, man, I'm straight up

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Speaker 1: thinking about honey buns most of the time. Yeah, we're

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Speaker 1: really gonna kind of dive into what I brought to you.

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Speaker 1: And I know, you know, these usually come into two

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Speaker 1: pac I think I brought you like seven on a

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Speaker 1: paper plate in a zip lock bag.

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Speaker 3: But let's talk about what you what do you taste?

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Speaker 1: What do you smell when you eat a tasty cake,

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Speaker 1: butterscotch crimp?

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Speaker 3: It.

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Speaker 2: I think for me it was like you would open

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Speaker 2: the bag that would beat a little bit of the frosting,

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Speaker 2: so you smell like the sweet cream. Yeah, but it

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Speaker 2: was like confectionery, so he'd like smelled really sweet and

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Speaker 2: very dense, and then it's like you open it up

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Speaker 2: and then it's moist. The cake on the bottom is

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Speaker 2: really moist, which is kind of weird to think that,

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Speaker 2: like it's not made with good stuff, right, No, but

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Speaker 2: it tastes so good.

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Speaker 3: But you know that it used to be.

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Speaker 1: Actually, I think that they at the beginning were using

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Speaker 1: sugar cane and cocoa from the Ivory coasts and like

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Speaker 1: vanilla from Madagascar and cinnamon from Indonesia. But as scale happened,

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Speaker 1: you know, as they kind of got bigger, I think

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Speaker 1: that's when like you know, yellow dye or six started

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Speaker 1: coming into play, or xanthem gum or whatever.

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Speaker 2: But it was you know, and then it was like

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Speaker 2: that first bite, right, and then you get a little

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Speaker 2: bit of the you get a little bit of the

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Speaker 2: butterscotch cream that gets stuck in the front part of

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Speaker 2: my teeth. I mean, it was just like it was

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Speaker 2: such a joy, and you know, you would eat them

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Speaker 2: a certain way. I would take one bite from the

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Speaker 2: other side, I turn around, take a bite from the

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Speaker 2: other side, and then I would turn.

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Speaker 3: It really yeah why, Yeah.

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Speaker 2: I don't know, because I was just a kid. I

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Speaker 2: mean I think I was trying to take as many

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Speaker 2: bites as I could to make it last.

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Speaker 3: Oh, okay, there were.

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Speaker 2: Two of them. So I would take a bite like

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Speaker 2: you know, so it's like they're like rectangles, right, So

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Speaker 2: I'd take a bite off the top, like from the front,

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Speaker 2: and then I'd turn around take a bite off the back,

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Speaker 2: and then I'd take a bite off the side. What

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Speaker 2: somehow it made it take longer. I don't know. I

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Speaker 2: was just a little kid.

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Speaker 1: And it sounds like it was almost like a ritual too. Yeah,

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Speaker 1: it was that much of a comfort that you developed

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Speaker 1: some kind of meditation with your with your Yeah.

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Speaker 2: Well, and then if your cousins were around, like they

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Speaker 2: would try to finagu out of.

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Speaker 3: One good old cousins.

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Speaker 2: Huh, you're like, you didn't go to Scotti's. I went

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Speaker 2: all the way over there, Dude, you didn't go there.

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Speaker 2: I asked you if you wanted to come with me.

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Speaker 2: You didn't want to come with me. So you get

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Speaker 2: none of these, but I'll give you sweetish fish. I

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Speaker 2: gave you sweetish fish.

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Speaker 3: I got those friend nickels.

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Speaker 2: So there was always a negotiation. Yeah, And so it

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Speaker 2: was that kind of thing of like it just reminds

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Speaker 2: me of so much diving into these things, you know,

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Speaker 2: treating it like it was caviar in a way, like

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Speaker 2: you know how some people would treat it in that

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Speaker 2: way of like it's like very precious. And it was

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Speaker 2: like a kind of a serious and a fun thing

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Speaker 2: for me.

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Speaker 3: Yeah.

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Speaker 1: Wow, that boy said tasty cakes is like caviard. That's so,

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Speaker 1: you know, I got this box of tasty cakes. I

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Speaker 1: come home, you know, I tell Bridget, I'm like, yo, Like,

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Speaker 1: to be honest, my first reaction, I ate a pack.

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Speaker 3: I had a whole pack. I just like inhale them basically, okay,

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Speaker 3: And I don't know if you're gonna.

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Speaker 1: Get upset about this. I thought they tasted like Twinkies.

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Speaker 1: At first, Okay, I thought there was kind of a

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Speaker 1: Twinkie vibe happening with the cake. Then the ice started.

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Speaker 1: It's like in the aftertaste that butter scotch. I'm starting

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Speaker 1: to feel it a little bit. I'm like, okay, yeah,

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Speaker 1: so I need to make a simple maybe some powdered sugar,

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Speaker 1: brown sugar and butter to make that kind of butterscotch

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Speaker 1: situation on the stove. So I heated that up. I

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Speaker 1: just kind of went off the cuff. Okay, I don't

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Speaker 1: make that many cakes. I do have a few in

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Speaker 1: my new cookbook, but like, I'm not you know, I'm

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Speaker 1: more of the bread guy to savory the lamination or whatever.

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Speaker 1: So I was like, all right, I got my cake game,

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Speaker 1: and I was like, I'm just gonna go with the

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Speaker 1: simple vanilla cake. I mean, I don't have you know,

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Speaker 1: the ingredients list on the box is like this big.

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Speaker 1: I was scared to try to recreate that package flavor.

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Speaker 1: You know about that package flavor, Like I've made honey

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Speaker 1: buns from scratch and they taste good, but I'm like,

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Speaker 1: is it tastes like the package vending machine honey bun?

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Speaker 3: That's been sitting there for ten months.

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Speaker 2: No, so and that's what required taste. That's that is

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Speaker 2: definitely a required Like I like that, right, you know

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Speaker 2: what I mean? Oh?

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Speaker 3: I love that.

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Speaker 2: Yeah, of course you would have to.

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Speaker 3: Our doctors don't like that. We love it, they do not,

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Speaker 3: But I love that.

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Speaker 2: It's the best. It is absolutely the best.

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Speaker 1: This is the absolute best. So I made the yellow cake.

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Speaker 1: I did the simple you know, dryes wets. Oh no,

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Speaker 1: I didn't do the simple action.

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Speaker 2: No you didn't. You put your foot in it.

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Speaker 3: I did. Yeah.

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Speaker 1: I whipped some egg whites up and added some cream

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Speaker 1: of tartar and folded that into the batter to try

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Speaker 1: to like get something dense but light at the same time.

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Speaker 3: I iced it.

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Speaker 1: I put it in the fridge. I actually got a

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Speaker 1: DM from someone when I posted the box of Tasty

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Speaker 1: Cakes crimpets, and they were like, are you from Philly?

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Speaker 1: And I was like, I know, why would I be

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Speaker 1: from Philly because I have this box and they're like, man,

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Speaker 1: the secret my mom had was to put them in

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Speaker 1: the fridge and I would eat them the next day,

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Speaker 1: And so that stuck with my mind. I was like,

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Speaker 1: sure I could make this, ice it and cut them

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Speaker 1: and then bring them, or I could let it sit

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Speaker 1: in the fridge for a bit to kind of let

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Speaker 1: them solidify within themselves, let that icing kind of harden,

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Speaker 1: because you know, when you get in the package, it's

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Speaker 1: kind of like a stiff icing.

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Speaker 3: So that was the approach.

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Speaker 1: I cut them into the weird shape that you know,

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Speaker 1: there's no molds for this. They have a monopoly, I

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Speaker 1: guess on the mold for this. I think that's actually

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Speaker 1: a really clever business model.

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Speaker 2: Yeah, the very distinctives.

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Speaker 1: Yeah, it's distinctive. Nothing looks like this. And then I

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Speaker 1: took the train. I found you in the street in

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Speaker 1: front of your restaurant, Kingfisher. I mean you came running out,

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Speaker 1: and the time has come to figure out did I

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00:16:20,800 --> 00:16:23,240
Speaker 1: bring you back? And and you know, it's called the

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Speaker 1: proost effect. When someone tastes foods that they've eaten when

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Speaker 1: they were younger, it's an emotional response.

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Speaker 3: Correct, These memories just return. It's not you don't try

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Speaker 3: to do it. It just happens.

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Speaker 2: Yeah, it happened in Ratichewy with the food critic it

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Speaker 2: did you remember heat the ratichuy?

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Speaker 3: Yeah?

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Speaker 1: I remember, Yo. That boy was like I remember when

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00:16:42,600 --> 00:16:45,320
Speaker 1: we was broken. We just had zucchini and tomato. It's

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Speaker 1: just straight up delicious.

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Speaker 2: And he was on his bike. Yeah.

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Speaker 1: So the world wants to know, you know what I'm saying.

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Speaker 1: The listeners want to know. Brian Ford wants to know.

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00:16:54,480 --> 00:16:57,120
Speaker 1: Bridge Kenna wants to know. I'm sure the producers that

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Speaker 1: are sitting there listening to just want to know too.

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Speaker 3: Andre.

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Speaker 1: Did I nail it? Did you go back? Where did

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Speaker 1: you go when you took your bites?

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Speaker 2: I went back. You totally took me back. You nailed it. Yes,

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00:17:12,440 --> 00:17:15,119
Speaker 2: all the flavors were there. The flavors are there. The

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Speaker 2: texture was a little off, but like okay, textually yeah,

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Speaker 2: but you you know, but it couldn't be right. I

401
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Speaker 2: would never expect it to be like that package thing

402
00:17:23,359 --> 00:17:27,160
Speaker 2: right right, but literally like in Scotty standing in the store,

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Speaker 2: right in the middle and Tasty Cakes used to be

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00:17:29,920 --> 00:17:31,919
Speaker 2: on the left hand side. It was one all that

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Speaker 2: went straight down the middle. On the right hand side

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Speaker 2: was a glass counter and Scotty would be on the

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Speaker 2: right like standing there and that's where I was, right

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00:17:39,880 --> 00:17:43,000
Speaker 2: back there and it's kind of looking around and to

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Speaker 2: be honest, I haven't had one, ah shit, maybe fifteen

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00:17:48,000 --> 00:17:51,000
Speaker 2: years Wow, Yeah, it's been quite some time, even though

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Speaker 2: I'm back on the East Coast.

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Speaker 3: Did I just rekindle your creative growth?

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Speaker 2: I mean this, even though the shape wasn't like right,

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00:17:58,680 --> 00:18:00,600
Speaker 2: but like I got what you were trying to do.

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Speaker 2: Like if I just walked in and saw them on

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Speaker 2: the ground or like saw them on someone's table, I

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00:18:05,119 --> 00:18:07,360
Speaker 2: would be like, hey, I know.

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Speaker 3: That highest compliment of all time.

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Speaker 1: If I saw this on the ground out in the streets,

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Speaker 1: I would think they're tasty.

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Speaker 2: K on someone's table. I would totally know what that was.

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00:18:20,000 --> 00:18:21,760
Speaker 2: And yeah, I would ask you if I could have

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00:18:21,800 --> 00:18:24,360
Speaker 2: one or sneak in, like lick some of the frosting

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Speaker 2: off the side.

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Speaker 1: Well, listen, man, I got extra frosting in the fridge,

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Speaker 1: not even joking.

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Speaker 3: If you want to come over.

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Speaker 1: We got some fun content when I brought these taste

429
00:18:33,400 --> 00:18:35,800
Speaker 1: case for the listeners. You guys can check that out

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00:18:35,840 --> 00:18:37,640
Speaker 1: onto social media channels and all that kind of thing,

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00:18:37,920 --> 00:18:40,480
Speaker 1: and stay tuned. Towards the end of this episode, we're

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Speaker 1: gonna circle back to these crimpits. We're gonna play a

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Speaker 1: little game. It's gonna be really fun, and you don't

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Speaker 1: want to miss out on that.

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Speaker 3: Don't go anywhere.

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Speaker 1: We'll be right back after this. All right, all right,

437
00:19:04,280 --> 00:19:10,000
Speaker 1: let's just jump back in. You told me you're growing

438
00:19:10,080 --> 00:19:12,720
Speaker 1: up in Trenton. You returned every summer to continue to

439
00:19:12,760 --> 00:19:16,720
Speaker 1: reconnect with your roots. What about how did you get

440
00:19:16,760 --> 00:19:18,919
Speaker 1: into wine? I mean, I know that you you know,

441
00:19:19,560 --> 00:19:21,679
Speaker 1: worked in finance for a bit. I can relate. I

442
00:19:21,800 --> 00:19:24,240
Speaker 1: used to be a CPA. But give me your you know,

443
00:19:24,280 --> 00:19:26,640
Speaker 1: how did it really go down with you to kind

444
00:19:26,640 --> 00:19:31,320
Speaker 1: of use that tasty cake tradition, that habit, that meditation

445
00:19:31,560 --> 00:19:34,320
Speaker 1: and transform it into this career.

446
00:19:34,880 --> 00:19:38,639
Speaker 2: Yeah, I had worked in restaurants. I always worked in

447
00:19:38,640 --> 00:19:41,160
Speaker 2: food service. So my first job when I was sixteen,

448
00:19:41,440 --> 00:19:43,920
Speaker 2: I worked at McDonald's. I worked at like some really

449
00:19:43,920 --> 00:19:44,840
Speaker 2: famous restaurants.

450
00:19:44,880 --> 00:19:46,720
Speaker 3: Yeah, McDonald's super famous.

451
00:19:46,840 --> 00:19:51,040
Speaker 2: I worked to fine dining, and then, you know, going

452
00:19:51,080 --> 00:19:53,760
Speaker 2: to college, it was just more like waiting tables at

453
00:19:53,800 --> 00:19:55,680
Speaker 2: a restaurant. I was working at Red Lobster Out a

454
00:19:55,720 --> 00:19:57,919
Speaker 2: good stuff, yep, you know. And I think what I

455
00:19:58,040 --> 00:20:00,119
Speaker 2: learned about all that, I think one, you know, the

456
00:20:00,119 --> 00:20:02,480
Speaker 2: restaurant business is pretty transient, right, especially in the front

457
00:20:02,520 --> 00:20:05,520
Speaker 2: of the house. Everybody's going on to bigger and better things, right,

458
00:20:05,560 --> 00:20:07,720
Speaker 2: and generally speaking, being a waiter is not your bigger

459
00:20:07,760 --> 00:20:09,840
Speaker 2: and better thing, and I think it came time for

460
00:20:09,880 --> 00:20:12,040
Speaker 2: me for my bigger and better thing. I end up

461
00:20:12,040 --> 00:20:15,399
Speaker 2: getting a job at City Corps Investment Services, and you know,

462
00:20:15,480 --> 00:20:18,119
Speaker 2: I was out, and when I left, it was just

463
00:20:18,119 --> 00:20:20,239
Speaker 2: so funny. I was just miserable. I just sat and

464
00:20:20,800 --> 00:20:24,200
Speaker 2: answered the phones and man, you know, I was a

465
00:20:24,240 --> 00:20:27,960
Speaker 2: licensed stockbroker, but we couldn't give any advice. So basically

466
00:20:27,960 --> 00:20:30,280
Speaker 2: we were just working with high net individuals. So anybody

467
00:20:30,280 --> 00:20:33,000
Speaker 2: who had over three hundred thousand in accounts with City Bank,

468
00:20:33,280 --> 00:20:34,679
Speaker 2: they would pick up the phone and they would just

469
00:20:34,680 --> 00:20:36,919
Speaker 2: ask the stock quotes. I mean, it was before a

470
00:20:36,960 --> 00:20:38,360
Speaker 2: smartphone came along, right, Right.

471
00:20:39,119 --> 00:20:42,680
Speaker 1: Was that your first experience learning what it's like to

472
00:20:42,720 --> 00:20:44,399
Speaker 1: be the only person that looks like you in a

473
00:20:44,440 --> 00:20:46,240
Speaker 1: workplace or was it diverse?

474
00:20:46,320 --> 00:20:47,840
Speaker 3: I mean what was No?

475
00:20:47,960 --> 00:20:49,840
Speaker 2: I was the only person that there weren't that many

476
00:20:49,840 --> 00:20:52,280
Speaker 2: people that look like me. But that's been all my life,

477
00:20:52,359 --> 00:20:54,919
Speaker 2: Like where I went to school, you know, hobbies, you know,

478
00:20:55,119 --> 00:20:57,879
Speaker 2: like all the white kids used to fight over wanted

479
00:20:57,920 --> 00:20:59,480
Speaker 2: me to stay at a night at their houses on

480
00:20:59,520 --> 00:21:01,480
Speaker 2: the weekend. Right, you know what I mean? It is

481
00:21:01,680 --> 00:21:03,919
Speaker 2: like you were so a hot commodity in that in

482
00:21:03,960 --> 00:21:06,639
Speaker 2: that sense wanted to hang out and it was just

483
00:21:06,680 --> 00:21:09,160
Speaker 2: funny to be able to, you know, see the differences

484
00:21:09,200 --> 00:21:11,280
Speaker 2: and something that really plugs me to this day of

485
00:21:11,400 --> 00:21:13,560
Speaker 2: like my guilt of working really hard.

486
00:21:13,920 --> 00:21:14,119
Speaker 3: You know.

487
00:21:14,200 --> 00:21:16,200
Speaker 2: It's one of those things where you know, you would

488
00:21:16,280 --> 00:21:19,640
Speaker 2: go and stay to night at someone's home and they

489
00:21:19,760 --> 00:21:21,879
Speaker 2: their house and all the things that were very different

490
00:21:21,920 --> 00:21:25,119
Speaker 2: than when I had. They had more, but their fathers

491
00:21:25,119 --> 00:21:27,080
Speaker 2: were never around and it wasn't it wasn't like their

492
00:21:27,080 --> 00:21:29,440
Speaker 2: fathers were gone. It's like their dads were always on

493
00:21:29,480 --> 00:21:31,320
Speaker 2: a business trip or something. And it just made me

494
00:21:31,359 --> 00:21:34,320
Speaker 2: always think that, like wow, like maybe if my father

495
00:21:34,440 --> 00:21:36,720
Speaker 2: was gone, we would have more kind of thing you know,

496
00:21:36,840 --> 00:21:39,240
Speaker 2: like stupid things when you're when you're a child, right,

497
00:21:39,560 --> 00:21:41,840
Speaker 2: And somehow I adopted that to my whole life, Like

498
00:21:41,880 --> 00:21:43,760
Speaker 2: you know, I'm going to therapy about it, but like

499
00:21:45,040 --> 00:21:47,679
Speaker 2: that's what I thought that I wanted as a child, right,

500
00:21:47,720 --> 00:21:49,280
Speaker 2: you know. I mean I spent a decade on the

501
00:21:49,359 --> 00:21:51,960
Speaker 2: road building a business. You know, I think I spent

502
00:21:52,000 --> 00:21:54,080
Speaker 2: a lot of time with my children, but like literally

503
00:21:54,119 --> 00:21:57,320
Speaker 2: like home for Friday night, dinner, Saturday, take them the

504
00:21:57,359 --> 00:22:00,000
Speaker 2: sports classes, Sunday take out the trash, Monday get back.

505
00:22:00,680 --> 00:22:03,040
Speaker 3: And this was for ten years straight, for ten years.

506
00:22:02,800 --> 00:22:04,720
Speaker 2: For a decade. I mean we spent this summer is

507
00:22:04,760 --> 00:22:06,480
Speaker 2: like we took three months off at a time, like

508
00:22:06,520 --> 00:22:10,080
Speaker 2: we did other things. But I've always been the only

509
00:22:10,119 --> 00:22:13,159
Speaker 2: person that looks like me. There's something like that I

510
00:22:13,200 --> 00:22:15,520
Speaker 2: had to be comfortable with, and to be honest, I

511
00:22:15,600 --> 00:22:18,120
Speaker 2: was right, like I felt like that was the other

512
00:22:18,200 --> 00:22:19,040
Speaker 2: side of diversity.

513
00:22:19,240 --> 00:22:20,080
Speaker 3: Yeah, meaning that.

514
00:22:20,080 --> 00:22:22,240
Speaker 2: Yeah, like like I could have just stayed in Trent

515
00:22:22,240 --> 00:22:23,919
Speaker 2: and hung out with people who look like me. But

516
00:22:24,080 --> 00:22:27,040
Speaker 2: the point that we, my parents and I guess me,

517
00:22:27,160 --> 00:22:30,080
Speaker 2: were willing to sacrifice being the only people who look

518
00:22:30,200 --> 00:22:32,720
Speaker 2: like us in the room. I think that really enriched

519
00:22:32,720 --> 00:22:34,919
Speaker 2: my life in a way that that it maybe it

520
00:22:34,960 --> 00:22:36,440
Speaker 2: didn't for other people I grew up.

521
00:22:36,400 --> 00:22:39,440
Speaker 1: With, And it is enriching. I swear we're almost cut

522
00:22:39,480 --> 00:22:41,639
Speaker 1: from the same plot. Not only do I relate to this,

523
00:22:41,760 --> 00:22:43,679
Speaker 1: but it's like I really lived it as well. But

524
00:22:44,160 --> 00:22:46,800
Speaker 1: do you ever find do you ever feel like you

525
00:22:46,880 --> 00:22:49,560
Speaker 1: have to have different versions of yourself in order to

526
00:22:49,600 --> 00:22:51,080
Speaker 1: function in different environments.

527
00:22:51,080 --> 00:22:53,159
Speaker 3: I mean to tell you a little bit about me.

528
00:22:53,320 --> 00:22:55,120
Speaker 1: You know, I walked into an interview for a Big

529
00:22:55,119 --> 00:22:57,720
Speaker 1: four accounting firm, and I'm the only person that looks

530
00:22:57,760 --> 00:23:00,680
Speaker 1: like me. So my name is Brian Ford and different voice,

531
00:23:00,720 --> 00:23:02,960
Speaker 1: and you know, and it turns into a whole It

532
00:23:03,040 --> 00:23:04,919
Speaker 1: kind of turns into a whole game. And then when

533
00:23:04,960 --> 00:23:06,600
Speaker 1: I get home, it's almost like I have to like

534
00:23:06,920 --> 00:23:10,080
Speaker 1: take that costume off, hang it up in the closet

535
00:23:11,040 --> 00:23:12,640
Speaker 1: and give myself a minute to relax.

536
00:23:12,720 --> 00:23:15,120
Speaker 3: So do you also, I don't know. I mean maybe

537
00:23:15,119 --> 00:23:15,680
Speaker 3: you still.

538
00:23:15,440 --> 00:23:16,919
Speaker 1: Do it, but did you have to do that in

539
00:23:16,960 --> 00:23:19,040
Speaker 1: those beginning days to kind of get traction in the

540
00:23:19,080 --> 00:23:20,200
Speaker 1: in the wine industry?

541
00:23:20,800 --> 00:23:22,679
Speaker 2: Correct? I think it's just all about knowing who your

542
00:23:22,720 --> 00:23:26,280
Speaker 2: audience is. Yeah, I don't think that it's like faking

543
00:23:26,359 --> 00:23:28,320
Speaker 2: the funk or whatever they want to call it. No,

544
00:23:28,720 --> 00:23:30,639
Speaker 2: it's known who your audience. Like you get on stage

545
00:23:30,640 --> 00:23:33,480
Speaker 2: and you say, okay, so who's in the crowd today?

546
00:23:33,640 --> 00:23:35,720
Speaker 2: So all right, I'm going to focus my talk so

547
00:23:35,760 --> 00:23:38,400
Speaker 2: it's more poignant to their point of view. Right, That's

548
00:23:38,400 --> 00:23:40,240
Speaker 2: how I look at it. Right, So like I can

549
00:23:40,320 --> 00:23:42,360
Speaker 2: talk to anybody I know how to like, Hey, thereose

550
00:23:42,440 --> 00:23:45,080
Speaker 2: guys shooting dice in front of my house. I don't

551
00:23:45,119 --> 00:23:46,280
Speaker 2: like that, So I know how to go out there

552
00:23:46,280 --> 00:23:48,119
Speaker 2: and say what I need to say to them, and

553
00:23:48,160 --> 00:23:49,560
Speaker 2: then I know what I need to say, you know,

554
00:23:49,600 --> 00:23:53,200
Speaker 2: when I'm having a conversation with a fortune five hundred ceo. Yes,

555
00:23:53,400 --> 00:23:55,280
Speaker 2: And so I totally had to do that. And so

556
00:23:55,280 --> 00:23:57,640
Speaker 2: by the time I got to like finance, that part

557
00:23:57,680 --> 00:23:59,920
Speaker 2: didn't bother me. It was just more like I thought

558
00:24:00,000 --> 00:24:01,760
Speaker 2: that was going to be great, and yeah, I achieved

559
00:24:01,760 --> 00:24:04,760
Speaker 2: this thing, and blah blah blah. I guess what I

560
00:24:04,840 --> 00:24:07,040
Speaker 2: realized was that my bigger and better thing was right

561
00:24:07,080 --> 00:24:10,679
Speaker 2: there underneath my nose. Right, Like I enjoyed talking to people,

562
00:24:10,880 --> 00:24:12,680
Speaker 2: like walking up to a group of strangers. There was

563
00:24:12,720 --> 00:24:16,280
Speaker 2: something about like the day, knowing that it would start

564
00:24:16,400 --> 00:24:19,840
Speaker 2: in the same way, but like the journey within those

565
00:24:19,880 --> 00:24:23,680
Speaker 2: hours was totally different depending on who came in right,

566
00:24:23,880 --> 00:24:27,280
Speaker 2: And so ultimately I was laid off and pretty traumatic,

567
00:24:27,320 --> 00:24:28,919
Speaker 2: I think in a way of like man, fuck, Like

568
00:24:29,320 --> 00:24:31,040
Speaker 2: I did all this thing to get to this place,

569
00:24:31,040 --> 00:24:33,119
Speaker 2: and now I'm actually going back. But I took my

570
00:24:33,160 --> 00:24:37,760
Speaker 2: time because there were severance and honestly, I was watching

571
00:24:37,800 --> 00:24:42,240
Speaker 2: old episodes of Fraser that really just invited me to

572
00:24:42,280 --> 00:24:46,360
Speaker 2: have wine in my life. Really, it was never oh Fraser,

573
00:24:46,359 --> 00:24:48,240
Speaker 2: I'll do this. I'm gonna build this company and do

574
00:24:48,320 --> 00:24:50,960
Speaker 2: all the things that I've done. It was just like, hey,

575
00:24:51,840 --> 00:24:54,520
Speaker 2: they're having a great time, Like maybe you should enjoy wine.

576
00:24:54,880 --> 00:24:58,240
Speaker 2: Man and Fraser is like two pompous brothers who were

577
00:24:58,359 --> 00:25:02,320
Speaker 2: basically characters of themselves. Euse right. Wine always seem from

578
00:25:02,359 --> 00:25:05,640
Speaker 2: the outside looking in as like this pretty pretentious thing.

579
00:25:06,080 --> 00:25:10,080
Speaker 2: You know, people wearing ascots and convertibles, well manicured lawns

580
00:25:10,160 --> 00:25:13,440
Speaker 2: and all those kind of things. And when you don't

581
00:25:13,480 --> 00:25:15,400
Speaker 2: see anybody who looks like you, most of the time,

582
00:25:15,440 --> 00:25:18,840
Speaker 2: you don't think it's for you. But I've always found

583
00:25:18,920 --> 00:25:21,760
Speaker 2: that like humor was always a great foil to pretension

584
00:25:22,720 --> 00:25:25,800
Speaker 2: and so few humor. By watching that show, I felt

585
00:25:25,800 --> 00:25:29,119
Speaker 2: like it gave me some comedic antidotes to kind of

586
00:25:29,119 --> 00:25:32,320
Speaker 2: like protect myself. And it actually gave me the courage

587
00:25:32,359 --> 00:25:35,400
Speaker 2: to walk into a wine store for the first time. Really,

588
00:25:35,480 --> 00:25:36,560
Speaker 2: And that was the start of it.

589
00:25:36,880 --> 00:25:38,879
Speaker 1: At that point, you had never even walked into a

590
00:25:38,920 --> 00:25:43,040
Speaker 1: wine store or had no desire for it until you

591
00:25:43,080 --> 00:25:45,800
Speaker 1: saw the dudes on Fraser getting down with a nice glass.

592
00:25:45,960 --> 00:25:46,760
Speaker 1: What were they drinking?

593
00:25:47,200 --> 00:25:49,600
Speaker 2: Correct? I mean everything? Well, I mean I think it

594
00:25:49,640 --> 00:25:50,439
Speaker 2: started with sherry.

595
00:25:50,640 --> 00:25:52,760
Speaker 3: Oh, sherry, Okay, yeah, that was my mom's things.

596
00:25:52,800 --> 00:25:54,840
Speaker 2: She's like, man, like you drink like an old white man.

597
00:25:54,880 --> 00:25:55,840
Speaker 2: What's happening words?

598
00:25:56,359 --> 00:26:00,600
Speaker 1: So, I think the only time I've ever said sherry

599
00:26:00,680 --> 00:26:03,320
Speaker 1: was in like the turtle Soup at Commander's Palace.

600
00:26:03,080 --> 00:26:04,600
Speaker 3: In New Orleans or something like that.

601
00:26:05,760 --> 00:26:08,439
Speaker 2: It's the whole thing, and so on one of the episodes,

602
00:26:08,520 --> 00:26:12,280
Speaker 2: like when it first starts, Niles comes over, Fraser says, hey,

603
00:26:12,280 --> 00:26:15,600
Speaker 2: would you fancy a scotch? He goes ah, and then

604
00:26:15,640 --> 00:26:17,960
Speaker 2: he says, how about a sherry? And then that's when

605
00:26:18,000 --> 00:26:20,280
Speaker 2: it started. So it was like from sherry and then

606
00:26:20,320 --> 00:26:22,639
Speaker 2: it was just like, you know, they were drinking Goovirz demeanor.

607
00:26:22,640 --> 00:26:25,919
Speaker 2: They were drinking sansee, they were drinking like gaya like

608
00:26:25,960 --> 00:26:27,400
Speaker 2: you know, they were drinking some of the best wines.

609
00:26:27,440 --> 00:26:30,040
Speaker 2: You know. How I found out nineteen sixty one in

610
00:26:30,040 --> 00:26:33,680
Speaker 2: Bordeaux was a revered vintage was through that show, right,

611
00:26:33,960 --> 00:26:36,080
Speaker 2: So it taught me a lot about like the sancera

612
00:26:36,160 --> 00:26:39,120
Speaker 2: saviion blanc. It taught me a lot by watching it,

613
00:26:39,480 --> 00:26:41,520
Speaker 2: but also just piqued my interest and just like kind

614
00:26:41,520 --> 00:26:43,960
Speaker 2: of got me interested drinking on my free time. And

615
00:26:44,000 --> 00:26:46,160
Speaker 2: so I would go into the line shop and I'd

616
00:26:46,160 --> 00:26:47,520
Speaker 2: be like, Hey, I got twelve bucks, what do you

617
00:26:47,520 --> 00:26:50,800
Speaker 2: got for me today? And so it was always a dial.

618
00:26:50,880 --> 00:26:52,840
Speaker 2: Like in a conversation with whine people, what you realize

619
00:26:52,880 --> 00:26:55,280
Speaker 2: is that they love to talk and they love to

620
00:26:55,280 --> 00:26:58,120
Speaker 2: share the information, right, Like, I'm gonna keep talking today,

621
00:26:58,200 --> 00:27:00,359
Speaker 2: I'm gonna just be gapping, right, Why.

622
00:27:00,320 --> 00:27:01,160
Speaker 3: That's why you're here?

623
00:27:01,240 --> 00:27:04,240
Speaker 1: I mean, so it sounds like what you're basically telling

624
00:27:04,280 --> 00:27:08,080
Speaker 1: me is that through your career and finance, albeit you know,

625
00:27:08,160 --> 00:27:10,720
Speaker 1: maybe it was brief or not, through watching Fraser, through

626
00:27:11,160 --> 00:27:13,600
Speaker 1: learning wine, through how you grew up, you've developed the

627
00:27:13,640 --> 00:27:18,800
Speaker 1: ability to walk outside and tell dudes playing a dice

628
00:27:18,920 --> 00:27:21,160
Speaker 1: game to get off your block while you go get

629
00:27:21,160 --> 00:27:23,600
Speaker 1: a tasty cake and go back inside to a zoom

630
00:27:23,600 --> 00:27:28,240
Speaker 1: call with like CEO of like major corporation that you're

631
00:27:28,280 --> 00:27:29,480
Speaker 1: like closing a deal with.

632
00:27:29,600 --> 00:27:31,520
Speaker 2: Yeah, you're ready. There's levels to the ship.

633
00:27:31,520 --> 00:27:32,760
Speaker 3: There's levels to this shit.

634
00:27:33,119 --> 00:27:36,320
Speaker 2: Levels you got to tell people. And then I think

635
00:27:36,320 --> 00:27:39,439
Speaker 2: people talk about like catching the wine bug, right, And

636
00:27:39,480 --> 00:27:41,360
Speaker 2: that was it. And so I went back to work

637
00:27:41,359 --> 00:27:43,960
Speaker 2: in restaurants, and I started to work at restaurants with

638
00:27:44,040 --> 00:27:47,000
Speaker 2: better wine list, and it was just like I want

639
00:27:47,000 --> 00:27:48,120
Speaker 2: to do this right.

640
00:27:48,200 --> 00:27:49,600
Speaker 3: But it wasn't just restaurants.

641
00:27:49,640 --> 00:27:53,480
Speaker 1: I mean you you were at some pretty high high

642
00:27:53,600 --> 00:27:54,119
Speaker 1: end places.

643
00:27:54,240 --> 00:27:55,000
Speaker 3: Huh yeah.

644
00:27:55,040 --> 00:27:57,320
Speaker 2: Well before that, like right at the beginning, like I

645
00:27:57,359 --> 00:28:00,159
Speaker 2: got into wine. In less than eighteen months, I was

646
00:28:00,640 --> 00:28:03,400
Speaker 2: a sall year at the French Laundry. I had won

647
00:28:03,760 --> 00:28:07,480
Speaker 2: a competition. I took the job as some yea at

648
00:28:07,480 --> 00:28:10,120
Speaker 2: the French Laundry. I moved to California and had never

649
00:28:10,160 --> 00:28:12,119
Speaker 2: worked in a fine dining restaurant, so there was a

650
00:28:12,119 --> 00:28:14,120
Speaker 2: lot of stuff going on there. It was a really

651
00:28:14,160 --> 00:28:16,040
Speaker 2: fun time. It was a really hard time. It's like

652
00:28:16,119 --> 00:28:18,200
Speaker 2: on Friday where he's like, how can you get fired

653
00:28:18,240 --> 00:28:20,880
Speaker 2: on your day off? Shit would happen on your day off,

654
00:28:21,200 --> 00:28:25,760
Speaker 2: and like somehow you were responsible, right because maybe you

655
00:28:25,760 --> 00:28:27,560
Speaker 2: didn't do you know. It was just a weird thing,

656
00:28:27,640 --> 00:28:30,639
Speaker 2: like everybody held themselves accountable. It was one of the

657
00:28:30,680 --> 00:28:34,120
Speaker 2: wildest and crazy places that I ever worked. Everybody cared

658
00:28:34,119 --> 00:28:36,239
Speaker 2: the attention to detail. It was the first time in

659
00:28:36,240 --> 00:28:38,920
Speaker 2: my life where up until that point I thought a

660
00:28:38,960 --> 00:28:40,920
Speaker 2: hard day meant that, like you came home and your

661
00:28:40,920 --> 00:28:42,800
Speaker 2: feet hurt and your back hurt. Right, not only did

662
00:28:42,840 --> 00:28:45,080
Speaker 2: your feet and your back hurt, like your brain was mushed.

663
00:28:45,160 --> 00:28:46,600
Speaker 3: Your brain is just exploding.

664
00:28:47,200 --> 00:28:50,520
Speaker 2: Yeah, you just had so much. The expectations were so high,

665
00:28:51,000 --> 00:28:52,480
Speaker 2: but it was just really cool and I felt like

666
00:28:52,520 --> 00:28:54,320
Speaker 2: it was something that I really needed. I don't think

667
00:28:54,320 --> 00:28:56,280
Speaker 2: I would be doing what I'm doing today if I

668
00:28:56,280 --> 00:28:59,200
Speaker 2: didn't have that experience and to know that, like you,

669
00:28:59,520 --> 00:29:02,920
Speaker 2: that you could go to the mountaintop and it didn't

670
00:29:03,000 --> 00:29:05,479
Speaker 2: look the way that everybody thought it should look, right,

671
00:29:05,800 --> 00:29:08,040
Speaker 2: meaning that like I worked at the French laundry and

672
00:29:08,080 --> 00:29:10,160
Speaker 2: like you had to walk outside through the rain or

673
00:29:10,240 --> 00:29:13,440
Speaker 2: through the elements to the chef's garage to go get

674
00:29:13,440 --> 00:29:16,960
Speaker 2: like an eighteen hundred dollars bottle of champagne sitting on

675
00:29:17,000 --> 00:29:20,280
Speaker 2: a rusty grate inside of refrigerator in his garage. And

676
00:29:20,320 --> 00:29:22,960
Speaker 2: that's what made it great. What makes great restaurants are

677
00:29:23,160 --> 00:29:24,880
Speaker 2: in those great experiences are the things that you have

678
00:29:24,960 --> 00:29:28,360
Speaker 2: to overcome that you can't see, and that's what made

679
00:29:28,360 --> 00:29:29,880
Speaker 2: it great. And that's what I tell all the young

680
00:29:29,920 --> 00:29:32,280
Speaker 2: kids now that they think everything has to be shiny

681
00:29:32,280 --> 00:29:33,959
Speaker 2: and new for it to be that, and it's like, no,

682
00:29:34,000 --> 00:29:36,480
Speaker 2: it's about a belief. Service is something that you do.

683
00:29:36,600 --> 00:29:39,400
Speaker 2: Hospitality is the reason why you do it? That has

684
00:29:39,520 --> 00:29:41,280
Speaker 2: kind of been the driving force. And then I moved

685
00:29:41,320 --> 00:29:43,760
Speaker 2: to New York and I ran the beverage department at

686
00:29:43,760 --> 00:29:46,560
Speaker 2: per Se for about three years. I met my wife

687
00:29:46,640 --> 00:29:49,720
Speaker 2: who worked at per Se. We had a secret romance.

688
00:29:50,280 --> 00:29:53,480
Speaker 1: House secret like walk in freezer secret or no, no,

689
00:29:54,200 --> 00:29:55,280
Speaker 1: that could never happen like that.

690
00:29:55,800 --> 00:29:58,080
Speaker 2: We'd be at a bar, pone it up to the bar.

691
00:29:58,440 --> 00:30:00,440
Speaker 2: You know, I'm all in her ear, whisper and sweet

692
00:30:00,480 --> 00:30:03,040
Speaker 2: not things in her ear, and then the front door opens.

693
00:30:03,160 --> 00:30:03,880
Speaker 3: You had to be on.

694
00:30:04,360 --> 00:30:08,480
Speaker 2: Yeah, I had a hat on, and the chef walks

695
00:30:08,480 --> 00:30:12,280
Speaker 2: in and I'm like, oh shit. So now I'm on

696
00:30:12,360 --> 00:30:13,960
Speaker 2: the other side of the bar. I'm backed up with

697
00:30:14,040 --> 00:30:16,959
Speaker 2: him playing. I'm on the ground hiding. The bar room

698
00:30:17,040 --> 00:30:18,520
Speaker 2: is like, sir, you can't be back here, you can't

699
00:30:18,560 --> 00:30:20,200
Speaker 2: be back here. And I was like, I'm looking for

700
00:30:20,240 --> 00:30:22,440
Speaker 2: my contacts and I'm looking around and then I look

701
00:30:22,520 --> 00:30:25,400
Speaker 2: up and he's like, you're wearing glasses. I was like,

702
00:30:25,440 --> 00:30:28,680
Speaker 2: oh shit. So then I'd come back over, you know,

703
00:30:28,720 --> 00:30:31,160
Speaker 2: the chef would pass. But it was like many moments

704
00:30:31,240 --> 00:30:34,320
Speaker 2: like that, and you know, eventually then my girlfriend, she

705
00:30:34,360 --> 00:30:37,440
Speaker 2: ended up leaving. She wrote a book that wasn't authorized.

706
00:30:37,480 --> 00:30:40,160
Speaker 2: A New York Times most notable book called Service included,

707
00:30:40,320 --> 00:30:43,560
Speaker 2: which was a memoir of sorts of a twenty seven

708
00:30:43,680 --> 00:30:46,800
Speaker 2: year old Ivy League educated woman who found herself at

709
00:30:46,800 --> 00:30:50,560
Speaker 2: the most anticipated restaurant opening in New York history. Takes

710
00:30:50,560 --> 00:30:53,560
Speaker 2: you behind the scenes about how, you know, Thomas hired

711
00:30:54,120 --> 00:30:56,480
Speaker 2: you know, retired ballerina to teach us how to walk

712
00:30:56,480 --> 00:30:59,240
Speaker 2: through the dining room. We had seminars from people all

713
00:30:59,240 --> 00:31:01,720
Speaker 2: over the world. It was just like, that is nuts.

714
00:31:01,920 --> 00:31:04,800
Speaker 2: It was just like a really crazy experience. And then

715
00:31:05,120 --> 00:31:07,360
Speaker 2: the second half of the book is she meets a

716
00:31:07,480 --> 00:31:10,520
Speaker 2: dark and mysterious and handsome.

717
00:31:10,240 --> 00:31:17,400
Speaker 3: So I wonder who that could be. And then it made.

718
00:31:17,240 --> 00:31:20,600
Speaker 2: It uncomfortable at work. She was considered press, so in

719
00:31:20,680 --> 00:31:23,600
Speaker 2: our manager's meeting, she was on the agenda. So it

720
00:31:23,640 --> 00:31:24,400
Speaker 2: made it a little tough.

721
00:31:24,560 --> 00:31:25,280
Speaker 3: You had a bounce.

722
00:31:25,480 --> 00:31:28,160
Speaker 2: Yeah, I think it's so funny. It made me make

723
00:31:28,200 --> 00:31:31,520
Speaker 2: a decision, a hard decision that I probably would have

724
00:31:31,600 --> 00:31:34,080
Speaker 2: never made. It was good there. I would have stayed there.

725
00:31:34,080 --> 00:31:36,640
Speaker 2: People don't give up those jobs. But like also I

726
00:31:36,720 --> 00:31:39,080
Speaker 2: realized that like you have to be able to be

727
00:31:39,160 --> 00:31:40,680
Speaker 2: willing to give up the good to get the great

728
00:31:41,200 --> 00:31:44,280
Speaker 2: and this was a really good job. I just kept

729
00:31:44,280 --> 00:31:46,000
Speaker 2: saying to myself, this can't be as good as it

730
00:31:46,040 --> 00:31:46,480
Speaker 2: gets for me.

731
00:31:47,120 --> 00:31:50,280
Speaker 1: Yeah, And you know, they don't teach you that kind

732
00:31:50,320 --> 00:31:53,000
Speaker 1: of mentality, Like that's not something that can be taught.

733
00:31:53,000 --> 00:31:55,280
Speaker 1: In my opinion, I'm starting to learn through my own

734
00:31:55,320 --> 00:31:58,560
Speaker 1: career that those moments where you feel like you're at

735
00:31:58,560 --> 00:32:00,880
Speaker 1: the top of the mountain, you feel like you're doing it.

736
00:32:00,960 --> 00:32:02,880
Speaker 1: You feel like it's oh, no one gives up these jobs.

737
00:32:02,880 --> 00:32:05,000
Speaker 1: No one doesn't do this, and you step back and

738
00:32:05,000 --> 00:32:06,920
Speaker 1: you're like, but I got other shit to do. This

739
00:32:07,160 --> 00:32:09,720
Speaker 1: is great, but I know that I'm capable of more,

740
00:32:09,760 --> 00:32:12,520
Speaker 1: and so I'm still you know, like you said, there's

741
00:32:12,600 --> 00:32:15,200
Speaker 1: levels like I feel like I'm seeing three steps, four steps,

742
00:32:15,200 --> 00:32:18,520
Speaker 1: ten steps ahead, even though I'm like thriving right. And

743
00:32:18,600 --> 00:32:20,479
Speaker 1: sometimes you do have to ground yourself and say, hol

744
00:32:20,520 --> 00:32:22,880
Speaker 1: on a second, let me raise a glass to myself

745
00:32:23,120 --> 00:32:25,840
Speaker 1: and take a night off and actually appreciate everything that

746
00:32:25,880 --> 00:32:26,480
Speaker 1: I've been doing.

747
00:32:26,480 --> 00:32:28,200
Speaker 3: But then the next day you just jump right back.

748
00:32:28,280 --> 00:32:29,120
Speaker 2: You get back recorded.

749
00:32:29,200 --> 00:32:31,320
Speaker 1: So you started jumping on the airplane. I'm assuming this

750
00:32:31,360 --> 00:32:33,800
Speaker 1: is when you started getting out to the West Coast

751
00:32:34,080 --> 00:32:35,520
Speaker 1: and exploring your own business.

752
00:32:35,600 --> 00:32:36,280
Speaker 3: Ventures.

753
00:32:36,560 --> 00:32:38,360
Speaker 2: Yeah, that was the idea, you know, it was stop

754
00:32:38,400 --> 00:32:41,000
Speaker 2: and start For like three years. I had to humble

755
00:32:41,040 --> 00:32:44,320
Speaker 2: myself and take jobs and consult But it was in

756
00:32:44,360 --> 00:32:47,720
Speaker 2: twenty ten I left consulting and working for other people

757
00:32:47,880 --> 00:32:50,360
Speaker 2: and that's when I really got on the road. And

758
00:32:50,400 --> 00:32:52,800
Speaker 2: so it was that decade from twenty ten to twenty twenty,

759
00:32:53,280 --> 00:32:55,400
Speaker 2: just traveling all over the world. And it felt like

760
00:32:55,840 --> 00:32:58,320
Speaker 2: every time I left, like I was giving myself a

761
00:32:58,400 --> 00:33:01,520
Speaker 2: raise every time, like we were built something. And I

762
00:33:01,560 --> 00:33:04,040
Speaker 2: spent a lot of time in restaurants this time around,

763
00:33:04,160 --> 00:33:06,160
Speaker 2: as an entrepreneur, I was the one who had to

764
00:33:06,200 --> 00:33:06,800
Speaker 2: pick up the check.

765
00:33:09,360 --> 00:33:26,720
Speaker 1: Stay, Flake will be right back. Enough of that, Enough

766
00:33:26,720 --> 00:33:33,880
Speaker 1: of that, Back to the interview. I mean, on the

767
00:33:33,920 --> 00:33:37,320
Speaker 1: wine side, I feel like you've definitely changed people's lives.

768
00:33:37,760 --> 00:33:40,640
Speaker 1: By people's, I mean the two people in this kitchen,

769
00:33:40,680 --> 00:33:44,240
Speaker 1: Brian Ford and Bridget Kenna, who drink the opp like

770
00:33:44,360 --> 00:33:47,400
Speaker 1: every night, other people's pino.

771
00:33:47,360 --> 00:33:49,280
Speaker 2: Correct correct other people's.

772
00:33:49,320 --> 00:33:51,280
Speaker 3: You've got restaurants and other endeavors.

773
00:33:51,280 --> 00:33:54,480
Speaker 1: I mean specific You've got a son's handbar, You've got

774
00:33:54,800 --> 00:33:56,959
Speaker 1: chickeny bread, which you know I'm already talking to your

775
00:33:57,000 --> 00:33:58,920
Speaker 1: baker giving him a panic attack.

776
00:33:58,960 --> 00:34:01,200
Speaker 3: Because he's like, why is this, Why is this guy

777
00:34:01,240 --> 00:34:02,280
Speaker 3: saying we're doing a pop up?

778
00:34:02,320 --> 00:34:02,400
Speaker 2: What?

779
00:34:02,480 --> 00:34:02,920
Speaker 3: What's good?

780
00:34:03,920 --> 00:34:06,000
Speaker 2: No, he loves it. And that's the thing, right, Like

781
00:34:06,040 --> 00:34:08,799
Speaker 2: the thing is, it's like it's not about me. This

782
00:34:08,880 --> 00:34:11,600
Speaker 2: guy is talented, and like he should be meeting people

783
00:34:11,640 --> 00:34:14,319
Speaker 2: like you. He should be just understanding and being more

784
00:34:14,360 --> 00:34:16,840
Speaker 2: immersed in like his field and like no, and prominent

785
00:34:16,880 --> 00:34:19,200
Speaker 2: people and people should be talking to him. And like,

786
00:34:19,280 --> 00:34:20,960
Speaker 2: you know, our chef. I feel the same way. Like

787
00:34:21,239 --> 00:34:22,960
Speaker 2: to me, is just really to help them get their

788
00:34:22,960 --> 00:34:25,879
Speaker 2: shine on right and to do something great, right.

789
00:34:26,200 --> 00:34:26,680
Speaker 3: I like that.

790
00:34:27,160 --> 00:34:29,480
Speaker 2: So yeah, we started. I started a company called Mason

791
00:34:29,520 --> 00:34:32,480
Speaker 2: to Our Wines two thousand and seven, all based out

792
00:34:32,520 --> 00:34:35,560
Speaker 2: of the Wymmett Valley. We sell wines in almost every

793
00:34:35,600 --> 00:34:38,560
Speaker 2: single state in about twenty two countries. And the thought

794
00:34:38,640 --> 00:34:41,440
Speaker 2: was like, just successible wines that kind of over deliver.

795
00:34:41,719 --> 00:34:44,520
Speaker 2: We don't take the wine the packaging. I don't take

796
00:34:44,520 --> 00:34:47,040
Speaker 2: myself too serious. I let the wine inside the bottle

797
00:34:47,120 --> 00:34:49,080
Speaker 2: do all the talking. You know that they're not over

798
00:34:49,080 --> 00:34:53,719
Speaker 2: adulterated with oak, they're not manipulated with fillers and colors

799
00:34:53,880 --> 00:34:56,279
Speaker 2: and stuff like that, you know, additives. And so that

800
00:34:56,400 --> 00:34:58,520
Speaker 2: was kind of the goal that was approachable, and then

801
00:34:58,640 --> 00:35:00,960
Speaker 2: it just so happened that on a re shelf under

802
00:35:01,000 --> 00:35:02,880
Speaker 2: twenty five dollars was like this sweet spot.

803
00:35:02,920 --> 00:35:05,280
Speaker 3: Oof, it's so sweet. It's incredibly sweet.

804
00:35:05,920 --> 00:35:08,719
Speaker 2: Yeah, And like so the price point we always felt

805
00:35:08,760 --> 00:35:11,080
Speaker 2: over deliver it. I think we've raised our prices once

806
00:35:11,120 --> 00:35:13,440
Speaker 2: in ten years. Yeah, and that's me just wanting it,

807
00:35:13,600 --> 00:35:16,279
Speaker 2: like taking less just so that we can still be,

808
00:35:16,640 --> 00:35:18,480
Speaker 2: you know, on that playing field. And then you know,

809
00:35:18,520 --> 00:35:22,239
Speaker 2: for me, packaging was always interesting and fun. We chose

810
00:35:22,280 --> 00:35:24,840
Speaker 2: black and white because it was stark. It reminded me

811
00:35:24,880 --> 00:35:26,360
Speaker 2: a lot of it of a child shopping in the

812
00:35:26,360 --> 00:35:28,919
Speaker 2: grocery store. You know, we used to do those real

813
00:35:28,960 --> 00:35:31,719
Speaker 2: shopping chips where you dread it, you're like, oh my god,

814
00:35:31,719 --> 00:35:33,839
Speaker 2: and then you went up every single while with your mother.

815
00:35:34,320 --> 00:35:36,279
Speaker 2: And then every I was more like a you know,

816
00:35:36,280 --> 00:35:38,319
Speaker 2: a mosaic of colors. And then you would hit this

817
00:35:38,360 --> 00:35:41,279
Speaker 2: one aisle which was called a generic aisle. And it's

818
00:35:41,320 --> 00:35:43,800
Speaker 2: before the grocery stores had any market. It was called generic.

819
00:35:43,960 --> 00:35:46,480
Speaker 2: So everything was packaged in white and then they had

820
00:35:46,480 --> 00:35:48,680
Speaker 2: black letters on it and it would just say beer

821
00:35:48,920 --> 00:35:50,240
Speaker 2: or to say potato chips.

822
00:35:50,400 --> 00:35:51,520
Speaker 3: Wow, I didn't know that.

823
00:35:52,120 --> 00:35:54,960
Speaker 2: Yeah, And it was from that I designed the labels myself.

824
00:35:55,000 --> 00:35:58,359
Speaker 2: I couldn't afford a designer or anything like that. And

825
00:35:58,400 --> 00:35:58,879
Speaker 2: that was it.

826
00:36:00,040 --> 00:36:02,960
Speaker 1: You've got, you know, these wonderful new restaurants and this bakery.

827
00:36:03,400 --> 00:36:05,960
Speaker 1: We'll make sure we put all the details on the socials.

828
00:36:06,320 --> 00:36:09,480
Speaker 1: But on one final note, in terms of wine, I

829
00:36:09,480 --> 00:36:10,760
Speaker 1: have a little game I want.

830
00:36:10,640 --> 00:36:11,239
Speaker 3: To play with you.

831
00:36:11,360 --> 00:36:18,520
Speaker 1: All right, We're playing a little flaky game here. Okay,

832
00:36:18,680 --> 00:36:22,440
Speaker 1: so very simple, and I hope, I hope hope were

833
00:36:22,440 --> 00:36:24,960
Speaker 1: the first people that have asked you this. But what

834
00:36:25,160 --> 00:36:26,680
Speaker 1: wine would you pair with?

835
00:36:26,800 --> 00:36:27,400
Speaker 3: Tasty cakes?

836
00:36:27,440 --> 00:36:34,840
Speaker 1: Butterscotch, crimpet ooh ooh oh yeah I like this.

837
00:36:35,080 --> 00:36:36,680
Speaker 2: Yeah, you know, I would have to think a little

838
00:36:36,719 --> 00:36:38,560
Speaker 2: bit in detail, but like, first off the top of

839
00:36:38,560 --> 00:36:40,600
Speaker 2: the dome, it would probably just be champagne.

840
00:36:40,800 --> 00:36:44,080
Speaker 3: Oh, shoot, off the top of the dome, it's champagne.

841
00:36:44,800 --> 00:36:45,920
Speaker 3: Is it a ground crew?

842
00:36:47,280 --> 00:36:49,920
Speaker 2: I would probably do more like a special club, something

843
00:36:49,960 --> 00:36:52,959
Speaker 2: that's like heavily toasted in oak maybe, so I would

844
00:36:52,960 --> 00:36:56,279
Speaker 2: probably do something more like krug with that. So it's

845
00:36:56,320 --> 00:36:59,440
Speaker 2: pretty powerful through it's like oak aging, but like the

846
00:36:59,480 --> 00:37:01,799
Speaker 2: bubbles to act more like a scrubbing agent to kind

847
00:37:01,800 --> 00:37:03,319
Speaker 2: of really help clean some of.

848
00:37:03,239 --> 00:37:05,319
Speaker 3: That butterscut, scrub that frosting off your teeth.

849
00:37:05,880 --> 00:37:10,000
Speaker 2: Oh yeah, you know it's funny, right because when I

850
00:37:10,040 --> 00:37:11,719
Speaker 2: when I first got into wine and we talked about

851
00:37:11,719 --> 00:37:13,520
Speaker 2: food and wine pairing, like I just never knew what

852
00:37:13,560 --> 00:37:15,640
Speaker 2: people were talking about, right, and so I was like

853
00:37:15,680 --> 00:37:17,880
Speaker 2: trying to figure out a way how to explain it

854
00:37:17,920 --> 00:37:21,200
Speaker 2: to people. And to me, it's always been to reset

855
00:37:21,239 --> 00:37:23,839
Speaker 2: your palate back to zero, so the first bite taste

856
00:37:23,880 --> 00:37:26,400
Speaker 2: as good as the last bite got you. It's like

857
00:37:26,480 --> 00:37:28,960
Speaker 2: to cleanse the palate and to reset your palate at

858
00:37:28,960 --> 00:37:31,520
Speaker 2: to zero. So maybe they meet each other here, or

859
00:37:31,560 --> 00:37:34,560
Speaker 2: they can offset where you do something that's high acid

860
00:37:34,680 --> 00:37:37,080
Speaker 2: to cut through something rich and fatty, or you do

861
00:37:37,320 --> 00:37:39,319
Speaker 2: creamy with creamy kind of thing here. I think we

862
00:37:39,320 --> 00:37:42,200
Speaker 2: would probably we would match more of I'm getting too

863
00:37:42,239 --> 00:37:45,080
Speaker 2: technically we matched more, You're not. I love this the

864
00:37:45,120 --> 00:37:48,640
Speaker 2: creaminess and the richness of Koog champagne with that denseness

865
00:37:48,640 --> 00:37:51,160
Speaker 2: of the cake and the frosting, with this bubbles and

866
00:37:51,239 --> 00:37:53,879
Speaker 2: acid that kind of really cleansed the palette at the end.

867
00:37:54,640 --> 00:37:58,600
Speaker 1: Yo, fam, that's wild. You broke down. You broke down

868
00:37:58,719 --> 00:38:02,359
Speaker 1: a champagne pairing tasty cakes butterscotch crumpets. I think our

869
00:38:02,360 --> 00:38:04,239
Speaker 1: listeners are gonna really love that. I really want them

870
00:38:04,320 --> 00:38:07,000
Speaker 1: to try it themselves. I am probably trying to try

871
00:38:07,000 --> 00:38:09,520
Speaker 1: it myself. Listen, before we get you out of here,

872
00:38:09,640 --> 00:38:11,719
Speaker 1: there's a couple of important things that we want to

873
00:38:11,719 --> 00:38:13,960
Speaker 1: touch on. You know, in the Flaky Biscuit podcast, we're

874
00:38:14,000 --> 00:38:17,000
Speaker 1: always not just talking about food and nostalgia and how

875
00:38:17,320 --> 00:38:20,880
Speaker 1: something like a tasty cake can really mold your feelings

876
00:38:20,880 --> 00:38:24,400
Speaker 1: and emotions and propel you into success. It's all about

877
00:38:24,440 --> 00:38:28,600
Speaker 1: achieving that success and then finding some community oriented goals

878
00:38:28,640 --> 00:38:31,799
Speaker 1: to immerse yourself in. Andrea, I know you talked about

879
00:38:31,800 --> 00:38:33,800
Speaker 1: the food bank, but I would love it if you

880
00:38:33,840 --> 00:38:36,560
Speaker 1: could tell me and my listeners a little bit more

881
00:38:36,640 --> 00:38:39,960
Speaker 1: about what this project is, why it's important to you,

882
00:38:40,040 --> 00:38:43,400
Speaker 1: and how it's going to positively affect the community that

883
00:38:43,520 --> 00:38:44,480
Speaker 1: it involves.

884
00:38:45,800 --> 00:38:47,600
Speaker 2: Well, I just must preface it, but like this is

885
00:38:47,640 --> 00:38:49,960
Speaker 2: all new for me. I don't come from a place

886
00:38:50,000 --> 00:38:52,960
Speaker 2: of philanthropy, right. And Also, I think that most of

887
00:38:53,000 --> 00:38:55,920
Speaker 2: the time, when you think of it as like having

888
00:38:55,960 --> 00:38:58,480
Speaker 2: so much money that you give it away, it comes

889
00:38:58,520 --> 00:39:00,759
Speaker 2: with time, giving of your time in yourself and so

890
00:39:00,960 --> 00:39:04,280
Speaker 2: correct that's what's been interesting and new for me. Leslie Gordon,

891
00:39:04,320 --> 00:39:06,600
Speaker 2: who just recently took over the food Bank, just recently

892
00:39:06,640 --> 00:39:08,719
Speaker 2: met her and so we've been working on ways to

893
00:39:08,760 --> 00:39:10,880
Speaker 2: really kind of be able to work together. It is

894
00:39:10,920 --> 00:39:14,080
Speaker 2: the largest food bank on the East Coast. It's like

895
00:39:14,400 --> 00:39:17,359
Speaker 2: providing meals for inner city youth children and people of need.

896
00:39:17,760 --> 00:39:20,279
Speaker 2: There's a pantry where they have distribution where families can

897
00:39:20,320 --> 00:39:22,759
Speaker 2: go and pick up meals. I'm just excited to be

898
00:39:22,800 --> 00:39:24,520
Speaker 2: a part of it. I don't know how, you know,

899
00:39:24,680 --> 00:39:27,439
Speaker 2: in what way, but you know, being able to give

900
00:39:27,480 --> 00:39:31,719
Speaker 2: my time. I think the notion is that we know

901
00:39:31,960 --> 00:39:35,000
Speaker 2: somebody in our lives who's not getting enough to eat. Yeah,

902
00:39:35,080 --> 00:39:37,279
Speaker 2: and even like when you talked about the honeymuton, so

903
00:39:37,320 --> 00:39:40,440
Speaker 2: you wouldn't start like we know people like a young Brian.

904
00:39:40,520 --> 00:39:40,920
Speaker 3: Yeah.

905
00:39:40,920 --> 00:39:42,719
Speaker 2: And I think that in our mind, we think that

906
00:39:42,760 --> 00:39:45,319
Speaker 2: it affects certain people, and it affects a lot more

907
00:39:45,320 --> 00:39:48,239
Speaker 2: people than we see. And hopefully, like through the work

908
00:39:48,320 --> 00:39:50,520
Speaker 2: with food Bank, that I could just raise a lot

909
00:39:50,520 --> 00:39:53,920
Speaker 2: more awareness of it and we can help people not

910
00:39:54,200 --> 00:39:55,240
Speaker 2: go to sleep hungry.

911
00:39:55,600 --> 00:39:55,960
Speaker 3: Yeah.

912
00:39:56,160 --> 00:39:58,800
Speaker 1: I literally had to kind of hold back a slight

913
00:39:58,920 --> 00:40:01,960
Speaker 1: deer there honestly though, because it you know when you

914
00:40:02,000 --> 00:40:04,360
Speaker 1: when I think about man.

915
00:40:04,400 --> 00:40:06,359
Speaker 3: I get to deepen this and I'll break down.

916
00:40:06,400 --> 00:40:08,440
Speaker 1: But I mean I think about those days where you know,

917
00:40:08,520 --> 00:40:11,400
Speaker 1: my dad had to literally go find food from somewhere.

918
00:40:11,520 --> 00:40:14,239
Speaker 2: Yeah, and you're so funny, what does that even mean?

919
00:40:14,680 --> 00:40:16,960
Speaker 2: Like for some people say go find food, You're like,

920
00:40:16,960 --> 00:40:17,520
Speaker 2: what is that?

921
00:40:17,680 --> 00:40:18,239
Speaker 3: Literally?

922
00:40:18,960 --> 00:40:20,799
Speaker 1: We were fortunate enough to where it's you know, it

923
00:40:20,840 --> 00:40:22,520
Speaker 1: wasn't to the point where you know, we're digging in.

924
00:40:22,480 --> 00:40:24,840
Speaker 3: The streets or something like that for scrapes.

925
00:40:24,400 --> 00:40:26,160
Speaker 1: You know, and it's not it wasn't like that, but

926
00:40:26,200 --> 00:40:28,279
Speaker 1: it you know, literal like where are we getting a

927
00:40:28,280 --> 00:40:29,719
Speaker 1: loaf of bread for the week? I mean, you know,

928
00:40:29,760 --> 00:40:32,360
Speaker 1: my dad would drive or take a bus miles to

929
00:40:32,400 --> 00:40:34,960
Speaker 1: find churches that had just a couple of boxes of

930
00:40:35,400 --> 00:40:39,320
Speaker 1: Hamburger helper, a couple cans of Campbell soup, and he

931
00:40:39,360 --> 00:40:42,440
Speaker 1: would kind of just make this collection of food and listen.

932
00:40:42,480 --> 00:40:44,520
Speaker 1: You know, I'm gonna definitely sidebar with you on this

933
00:40:44,600 --> 00:40:47,520
Speaker 1: food bank situation. I'm here as well in the city,

934
00:40:47,560 --> 00:40:50,360
Speaker 1: and I would love to get involved as well in

935
00:40:50,400 --> 00:40:53,480
Speaker 1: any way that I can. I really want our listeners

936
00:40:53,520 --> 00:40:57,200
Speaker 1: to also participate. You know, we'll have information for people

937
00:40:57,280 --> 00:41:00,279
Speaker 1: to to kind of understand exactly what this is. Yeah,

938
00:41:00,400 --> 00:41:02,840
Speaker 1: very important, and it's it's I like how you prefaced

939
00:41:02,840 --> 00:41:05,719
Speaker 1: it with like, I'm new at this. We really appreciate that,

940
00:41:06,080 --> 00:41:08,000
Speaker 1: and I'm sure that we'll take that a long way.

941
00:41:08,120 --> 00:41:09,960
Speaker 1: That's going to be clutch. I'm definitely going to hit

942
00:41:10,040 --> 00:41:12,319
Speaker 1: you up about what I can do to help and

943
00:41:12,360 --> 00:41:13,880
Speaker 1: facilitate that movement.

944
00:41:14,640 --> 00:41:16,479
Speaker 2: I'm thinking about I'm going to give some bread away.

945
00:41:17,040 --> 00:41:17,560
Speaker 3: Let's do it.

946
00:41:17,640 --> 00:41:19,640
Speaker 2: When you said something like, oh, like just to get

947
00:41:19,680 --> 00:41:21,839
Speaker 2: a loaf of bread further week, I mean, we can

948
00:41:21,920 --> 00:41:22,919
Speaker 2: do that all day long.

949
00:41:23,080 --> 00:41:25,359
Speaker 3: Whatever it is. Man, let's make some loaves and let's

950
00:41:25,480 --> 00:41:26,439
Speaker 3: let's get some people fed.

951
00:41:27,160 --> 00:41:27,719
Speaker 2: Let's do it.

952
00:41:28,360 --> 00:41:32,759
Speaker 1: Andre Mac, the absolute renaissance man, possibly one of my

953
00:41:32,800 --> 00:41:36,279
Speaker 1: new mentors. I don't know, and I don't think I

954
00:41:36,320 --> 00:41:38,200
Speaker 1: told people how we actually kind of met. I mean,

955
00:41:38,280 --> 00:41:40,600
Speaker 1: oh yeah, following on social media this, you know, you're

956
00:41:40,920 --> 00:41:43,040
Speaker 1: the wine guy on YouTube and all this kind of thing.

957
00:41:43,719 --> 00:41:46,440
Speaker 3: And I made a rap song about croissants. It was funny.

958
00:41:46,520 --> 00:41:48,560
Speaker 1: You reposted and you're like, Yo, this is crazy, and

959
00:41:48,600 --> 00:41:50,600
Speaker 1: I was like, yo, you should come have pizza in

960
00:41:50,640 --> 00:41:53,680
Speaker 1: my backyard. And you got the energy. You're like, Okay,

961
00:41:54,040 --> 00:41:54,919
Speaker 1: I bet I'll be there.

962
00:41:55,040 --> 00:41:57,560
Speaker 2: Yeah, And I've been following you for a while. It

963
00:41:57,640 --> 00:41:59,759
Speaker 2: was great to find and connect and here we are,

964
00:42:00,360 --> 00:42:00,920
Speaker 2: here we are.

965
00:42:01,080 --> 00:42:03,719
Speaker 1: But you know, as people listen to this, you know,

966
00:42:03,840 --> 00:42:06,839
Speaker 1: check out Kingfish, or check out Maison Noir, check out

967
00:42:06,840 --> 00:42:08,279
Speaker 1: all the wine, check out Andre Mac.

968
00:42:08,400 --> 00:42:10,040
Speaker 3: It's been such a pleasure, my friend. Hope you have

969
00:42:10,040 --> 00:42:10,600
Speaker 3: a great one.

970
00:42:10,760 --> 00:42:12,320
Speaker 2: Thanks mam, you too.

971
00:42:12,400 --> 00:42:18,480
Speaker 3: Cheers, thanks for listening. Fam.

972
00:42:18,520 --> 00:42:21,160
Speaker 1: If you want to make my version of tasty Cakes

973
00:42:21,280 --> 00:42:25,000
Speaker 1: butterscotch crump it's for yourself. Find the recipe on Shondaland

974
00:42:25,040 --> 00:42:27,880
Speaker 1: dot com and you already know. I want to know

975
00:42:28,000 --> 00:42:30,040
Speaker 1: how it goes. I want to see your bakes. I

976
00:42:30,040 --> 00:42:32,279
Speaker 1: want to see how beautiful your tasty cakes come out.

977
00:42:32,680 --> 00:42:36,080
Speaker 1: Tag me at Artists and Brian tag Andre Mac. That's

978
00:42:36,160 --> 00:42:39,359
Speaker 1: at Andre H Mac tag Shondaland, of course, and we.

979
00:42:39,320 --> 00:42:39,799
Speaker 3: Want to see.

980
00:42:39,840 --> 00:42:41,760
Speaker 1: We want to see y'all cutting up the little tasty

981
00:42:41,760 --> 00:42:45,080
Speaker 1: cake crumpet shape. Get onto the discord and talk about it.

982
00:42:45,360 --> 00:42:49,399
Speaker 1: These recipes are collective, you know, Let's make them. Let's

983
00:42:49,440 --> 00:42:52,040
Speaker 1: make them better. Honestly, the advice I can give you

984
00:42:52,080 --> 00:42:54,959
Speaker 1: for this, make sure your batter is not layer too thick.

985
00:42:55,000 --> 00:42:57,400
Speaker 1: You want to nice and thin so that you don't get.

986
00:42:57,160 --> 00:42:59,399
Speaker 3: A tasty cake that's too tall. You know what I'm saying.

987
00:42:59,400 --> 00:43:02,239
Speaker 3: You got to replicate that tasty cake shape.

988
00:43:02,480 --> 00:43:04,680
Speaker 1: Don't forget to look up your local food bank at

989
00:43:04,680 --> 00:43:08,360
Speaker 1: Feedingamerica dot org, where you can donate and volunteer. You

990
00:43:08,400 --> 00:43:11,400
Speaker 1: can find all the websites and handles I've mentioned in

991
00:43:11,440 --> 00:43:15,480
Speaker 1: the show notes for this episode. If you like Flaky Biscuit,

992
00:43:15,880 --> 00:43:19,279
Speaker 1: rate it, review it five stars, ten stars. All right,

993
00:43:19,320 --> 00:43:22,279
Speaker 1: this is the best food podcast ever exist. Make sure

994
00:43:22,280 --> 00:43:24,560
Speaker 1: that you let everyone know that. Let's blow it up, man,

995
00:43:24,600 --> 00:43:28,719
Speaker 1: Let's make a bit. Flaky Biscuit is executive produced by

996
00:43:28,800 --> 00:43:34,520
Speaker 1: Sandy Bailey, Alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins.

997
00:43:34,800 --> 00:43:37,719
Speaker 1: Our creative producer is Bridget Kenna and our editor and

998
00:43:37,760 --> 00:43:39,360
Speaker 1: producer is Nicholas Harder.

999
00:43:39,280 --> 00:43:40,480
Speaker 3: With music by Crucial.

1000
00:43:40,719 --> 00:43:43,480
Speaker 1: Recipes from Flaky Biscuit can be found each week on

1001
00:43:43,560 --> 00:43:47,400
Speaker 1: Shondaland dot com. Subscribe to the Shondaland YouTube channel for

1002
00:43:47,520 --> 00:43:54,880
Speaker 1: more Flaky Biscuit content. Flaky Biscuit is a production of

1003
00:43:54,920 --> 00:43:58,920
Speaker 1: Shondaland Audio in partnership with iHeartRadio. For more podcasts from

1004
00:43:58,920 --> 00:44:03,920
Speaker 1: Shondaland Audio. Visit the iHeartRadio app, Apple podcasts, or wherever

1005
00:44:03,960 --> 00:44:05,160
Speaker 1: you listen to your favorite shows.