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

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Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where Hm, I'm especially

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Speaker 1: hungry this time. Each episode we are cooking up delicious

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Speaker 1: morsels of nostalgia, meals and recipes that have comforted and

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Speaker 1: guided our guests to success. That means each episode, Oh,

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Speaker 1: jumping the gun. Each episode, I'm creating a recipe from scratch,

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Speaker 1: all right. I am researching, learning, talking to friends, colleagues, etc. Etc. Grandmother's, mothers,

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Speaker 1: and trying to figure something out. So I'm Brian Ford.

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Speaker 1: By the way, I write cookbooks, have TV shows. I

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Speaker 1: think what we're doing today is extremely special for a

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Speaker 1: variety of reasons. Someone very, very exciting and amazing is

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Speaker 1: in the kitchen in her home city of San Francisco.

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Speaker 1: A solo artist that mixes Caribbean rhythms, regghetto and hip

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Speaker 1: hop styles and what I'm saying Mexican American composing songs

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Speaker 1: that explore radical Latina femininity, femininity say that ten times

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Speaker 1: in a row, inspired by themes such as love, sexuality, pain,

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Speaker 1: and weather catastrophes. Singer songwriter, Wow, multi instrumentalist you became

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Speaker 1: a professional trumpeter playing in your family's ensemble, where you

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Speaker 1: were eventually dominating instruments such as a guitar percussion. I mean,

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Speaker 1: you do it all. Please welcome to Flaky Biscuit today,

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Speaker 1: Cecilia Fenagovia aka Ladonia.

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Speaker 2: Which thank you for having me. I'm stuck to be here.

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Speaker 1: Oh man, wow, wow wow, big fan, big fan, having

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Speaker 1: a little fanboy moment. I was here last summer. My

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Speaker 1: older sister was staying with me and helping me photograph

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Speaker 1: my cookbook. And one day in the kitchen, she's like, Brian,

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Speaker 1: check this music out. Her name is Ladonia and I

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Speaker 1: love her. That's exactly what my sister said, and so

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Speaker 1: we put this song on. We were just like making sandwiches.

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Speaker 1: I started vib and I was like, damn, And your

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Speaker 1: music kind of became the theme of our cookbook photo shoot.

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Speaker 2: Oh my god, that's beautiful.

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Speaker 1: Not even kidding, not even kidding, that's lit.

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Speaker 2: I love that. I'm gonna go Malona. So I'm always

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Speaker 2: like so happy. When I was like, oh, I cooked

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Speaker 2: your music, I'm like, yes, that's what you should be

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Speaker 2: doing exactly.

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Speaker 1: Yeah. I mean, honestly, it's very very special. My friend

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Speaker 1: who owns a bakery in Long Beach, listens to your

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Speaker 1: music on his playlist as well. I just did a

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Speaker 1: pop up there and Latonia came up, and he has

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Speaker 1: a pastry call Ladonia. I'm pretty sure it's not named

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Speaker 1: after him.

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Speaker 2: Hey, I'm gonna go try it and then we can

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Speaker 2: see if.

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Speaker 1: So how are you? How are you today? Well?

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Speaker 2: Today is a crazy day because two of my friends

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Speaker 2: got married yesterday, and on top of that, all of

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Speaker 2: my friends from college were in town. So this is

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Speaker 2: the first time in like ten years that I'm seeing everybody.

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Speaker 2: Well I'm not I'm really not at all, but the

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Speaker 2: first time I'm in like at least five years and

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Speaker 2: I'm saying everybody together. So it was wild. And then

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Speaker 2: today is a big day too because you know, I

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Speaker 2: just broke up with my boyfriend and he moves out today. Whoa,

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Speaker 2: I'm like in the middle of a very crazy moment life.

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Speaker 1: But are we celebrating? Are we sad?

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Speaker 2: Or every day's a little party? You know, like whether

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Speaker 2: you're crying, whether you're happy. Is it's a movement, there's

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Speaker 2: it's change, It's good change. There's always a reason to celebrate.

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Speaker 1: Cheers to that. Cheers to that are you already writing

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Speaker 1: a song about this in your head? How does that work?

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Speaker 2: You know what I mean? Usually I'm a huge shit talker,

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Speaker 2: and I'll like be writing every fightly and that's why

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Speaker 2: you're fucking ugly and all that shit. But no, this time,

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Speaker 2: I'm actually feeling a little bit private. I mean, obviously

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Speaker 2: not that private.

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Speaker 1: If I'm if you're just going for the jugular fuck.

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Speaker 2: It, but no, no, I mean I've been feeling a

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Speaker 2: little tender about it, so I don't even know what

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Speaker 2: I want to say. You know. I think it's because

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Speaker 2: I don't really know how I feel about it. So

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Speaker 2: we'll see though. I mean, that's why I was like,

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Speaker 2: you're gonna write some great music. I'm like, how about

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Speaker 2: you fuck off and go do your own songwriting and

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Speaker 2: I'll be sad over here and they're like, just start writing.

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Speaker 2: I'm like, I'm sad, yeah, because that's how it works, right,

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Speaker 2: They're all excited.

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Speaker 1: I'm like, just start writing already. You want to hear

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Speaker 1: the next album about this already?

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Speaker 2: So out of bucket?

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Speaker 1: Well, listen, thank you for sharing that. Scenarios come, scenarios go,

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Speaker 1: you see them in good spirits. I would if I

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Speaker 1: was at a wedding with all of my college friends.

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Speaker 1: I probably would have canceled this.

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Speaker 2: No, no, no, I scheduled it so that I could.

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Speaker 2: I mean, already I was at the family family lunch

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Speaker 2: at eleven am.

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Speaker 1: So, oh, man, you what y'all have?

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Speaker 2: My sister made this scrunched cabbage salad with toasted sesame

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Speaker 2: seeds and almonds, and it was just really yummy. And

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Speaker 2: you know, I grew up vegetarian, so it's pretty much

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Speaker 2: like this kind of solad. That kind of solad, that

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Speaker 2: kind of solad and a boiled egg, some chips, you know.

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Speaker 2: But it's a lot of salad zones in our together.

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Speaker 1: Yeah, but you're getting all the nutrients there, protein from

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Speaker 1: the boiled eggs, yeah, a couple of different greens. Yeah.

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Speaker 2: And the thing is is that, you know, it's really

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Speaker 2: crazy is that we all, my sister, my mom, and

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Speaker 2: I we always cook the same dish on the same day.

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Speaker 2: Really like almost every week. I'll say, like twice a week,

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Speaker 2: I'll be like, oh, you know what I made yesterday?

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Speaker 2: I made air my solid and my sister's like, I

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Speaker 2: made air my salad yesterday, and I'm am was like,

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Speaker 2: I just got air maide to make it tonight, and

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Speaker 2: we're like.

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Speaker 1: Okay, y'all have like a sinker nice.

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Speaker 2: I mean obviously like seasonal, like that makes sense for

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Speaker 2: certain things, but it'll be just like off the wall.

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Speaker 1: Wow. So food's clearly important to you. Because you sent

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Speaker 1: us three different options for your nostalgic meal. I'm assuming

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Speaker 1: each of them has a different memory your story associated

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Speaker 1: with it.

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Speaker 2: I honestly don't remember what. Yes, probably all right, you

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Speaker 2: know what.

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Speaker 1: We're going to jump into what I cooked for you

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Speaker 1: today because I'm sure, I'm sure you're dying. And so

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Speaker 1: when we spoke, when we communicated, your response and I quote,

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Speaker 1: you're like, what did I say? You said, I'd say

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Speaker 1: either and chiladas rojas with beans and rice and salad,

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Speaker 1: or chilailis or albondigas and Chipotle.

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Speaker 2: Yeah, I know what you made.

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Speaker 1: Okay, tell our listeners what I made and why you so?

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Speaker 1: So for reference, she walked in and she's sitting by

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Speaker 1: a microphone and has not been able to see anything,

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Speaker 1: but yeah, tell us what you think I made.

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Speaker 2: I think you made ding ding ding.

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Speaker 1: That is what I mean. That is what I made.

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Speaker 1: I just had to reach backwards to lower the heat

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Speaker 1: on the stove though, because I'm.

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Speaker 2: Like, yeah, it's like trying to jump into my mouth,

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Speaker 2: so really exciting.

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Speaker 1: How do you know? So is it because of what

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Speaker 1: you're smelling? Yeah, well describe what you're smelling.

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Speaker 2: Well, definitely. When I came into the house, we're in

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Speaker 2: like this very pristine, like white woman decorated zone. You know,

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Speaker 2: it's like gorgeous, like it's insane. The macro may that

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Speaker 2: went into this design work is like off the wall.

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Speaker 2: But I'm getting like so much, like so much of

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Speaker 2: that kind of I mean, this is in the best way,

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Speaker 2: but you know when you cook meat balls and it

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Speaker 2: kind of smells like a foot a little bit and

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Speaker 2: you're like yeah, yeah like that, like you're like, that's

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Speaker 2: molle good. So that's what I was getting. The smokiness

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Speaker 2: of the chipole and a little bit of that you know,

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Speaker 2: funky bata. But oh, I know that's smell anywhere.

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Speaker 1: So talk to me about what this meal means to you.

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Speaker 1: I mean, where were you when you first had it?

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Speaker 1: Who made it for you? Do you know how to

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Speaker 1: make it? Like, give me, give me a load down.

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Speaker 2: Yeah yeah, So al this is a dish that my

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Speaker 2: grandma used to make. So my grandma, Margaret La Rosagovea,

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Speaker 2: she grew up in Porterville and you know, raised her

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Speaker 2: family in Bakersfield, and she was the matriarch of the family.

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Speaker 2: She cooked, you know, she had five kids and a

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Speaker 2: lot of other family members living with her, and every

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Speaker 2: day she would make fresh sartias for every meal, and

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Speaker 2: she'd cook for the whole family, and it was like,

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Speaker 2: you know, she held it down. And she would also

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Speaker 2: tell me about when she was growing up. She had

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Speaker 2: a bunch of siblings, but her job was to make

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Speaker 2: the salsa, and so she by the time I knew her,

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Speaker 2: she didn't have any tastebuds left. She had burnt out

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Speaker 2: all of her taste buds. So she'd like put food

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Speaker 2: down and we'd be like, yeah, no, no, Usually she

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Speaker 2: was on, but sometimes you're like, what the fuck, girl,

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Speaker 2: I cannot eat this is so Biganta like, what the heck?

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Speaker 2: But no, she was a brilliant cook. She cooked for

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Speaker 2: decades and decades and taught all of us in the

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Speaker 2: family how to cook. You know, the summers that we'd

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Speaker 2: spend in Bakersfield with her, and it was a really

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Speaker 2: special table because it was there on Oa Street in

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Speaker 2: Bakersfield that Caesar Travis had some of the first Caesar

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Speaker 2: Travis and Fred Ross Senior had some of the first

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Speaker 2: CSO community service organization meetings in Bakersfield that preceded the

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Speaker 2: UfW and were the basis for all the organizing around

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Speaker 2: the Great boycotts and all the different actions, direct actions,

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Speaker 2: strikes and boycotts that the United farm Workers embarked on

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Speaker 2: and did. And so you know, Mithas were greatly involved

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Speaker 2: in that movement. And it all started around my grandma's table.

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Speaker 2: So everything that I learned in her kitchen, everything I

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Speaker 2: learned at her table, I hold very very close to

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Speaker 2: my heart and to my own to keep it real,

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Speaker 2: Like I love to party, like I have people over

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Speaker 2: at least a couple nights a week to just like

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Speaker 2: feed them and like them. And so I think it's

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Speaker 2: definitely it's inherited from that kind of vibe of just

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Speaker 2: like getting together around the table and strengthening relationships and

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Speaker 2: showing care and love. So that as I learned from

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Speaker 2: my grandma and then my Tiakata would always make them,

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Speaker 2: and now I make them too for the families.

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Speaker 1: Oh man, oh so you so you be making them

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Speaker 1: My first time it's so to kind of backtrack though,

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Speaker 1: it sounds like this meal not just has personal nostalogiya

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Speaker 1: attached to it, but there's also some historical context there

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Speaker 1: in terms of just how you think about food. So

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Speaker 1: I think that's I'm kind of like, damn, like you

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Speaker 1: kind of brought it to another level.

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Speaker 2: I mean, it's serious. It's very serious for me. I

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Speaker 2: think that, like, I don't really do anything if I'm like, oh,

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Speaker 2: this is cool, it's like it has to mean something

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Speaker 2: or else. I'm like, I'm too busy. I can't think

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Speaker 2: about it. I can't do it. But no food for me,

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Speaker 2: it's huge.

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Speaker 1: You know, yeah, it is. I mean, look, before I

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Speaker 1: serve you and feed you, Okay, there's a couple of

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Speaker 1: things that need to go down. Number one, I need

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Speaker 1: to know some specifics because you know how to make it.

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Speaker 1: So I guess off the bat, do you consider it

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Speaker 1: just to be a meatball? Do you like to refer

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Speaker 1: to it as like, oh, it's a meatball, Like if

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Speaker 1: somebody pass you on the street, like an American, like, hey,

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Speaker 1: what are those album bingos? Would you say like, well,

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Speaker 1: it's just a meatball, or like.

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Speaker 2: No, no, no, no, no, baby, no no, I mean,

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Speaker 2: I couldn't, you know, because I would say it's not

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Speaker 2: just any old meatball, especially it being a cheap ball,

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Speaker 2: because there's a lot of different ways that Latinos make alondillas,

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Speaker 2: like even Mexicans, like they'll do it in broth and

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Speaker 2: they'll do it like I don't know, there's a lot

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Speaker 2: of different ways people be on their own thing. But

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Speaker 2: and she pa, I feel like it's very specific. It's

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Speaker 2: not a soup really, but it's not like a sauce really,

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Speaker 2: but it's not I mean, I don't know. I would

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Speaker 2: have to break down like exactly what's going to happen,

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Speaker 2: because the way I make it, there are a few

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Speaker 2: surprises inside of Okay.

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Speaker 1: First of all, you can't be me and teasing listeners

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Speaker 1: with surprise it, So go ahead, break break it down.

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Speaker 1: I'm all ears, I need to know.

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Speaker 2: When I make my al there's a couple of things

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Speaker 2: that I like to do to make it like extra exciting.

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Speaker 2: The first of which is that I boil hard boiled eggs,

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Speaker 2: all hard boil some eggs, and then cut them into

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Speaker 2: sixteen right or eight, I don't know, into little manageable pieces,

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Speaker 2: and then I wrap I wrap the meat around it,

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Speaker 2: so once you cut into it, it's like, oh my gosh,

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Speaker 2: is it Easter? Or like is my cook OCD? And

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Speaker 2: I'm saying like it's always that fun question in my house.

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Speaker 2: And I also like to use the oregano from the garden,

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Speaker 2: which is you know, it's pretty strong, but it brings

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Speaker 2: like a different depths to it. So I think the

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Speaker 2: egg is there is the star Like, no, no, I'm

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Speaker 2: not gonna I'm not gonna be mad if there's no

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Speaker 2: egg because my Thea's honestly, my theias make it without

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Speaker 2: the egg, right, So I just put the egg in

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Speaker 2: it so that I can be like, see, I'm not

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Speaker 2: a piece of shit. You guys like, I'm I'm really

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Speaker 2: trying here. You know, I'm the youngest grandchild. Everyone's like,

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Speaker 2: oh yeah, you're yeah, okay. I'm like, no, I'm really trying.

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Speaker 1: So I'm kicking myself right now because I'm just if

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Speaker 1: you open the fridge door, you'll see so many eggs.

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Speaker 1: I talked to a couple of friends read a bunch

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Speaker 1: of stuff online, and it seemed like you could do

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Speaker 1: either egg or cheese.

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Speaker 2: Oh what cheese cheese.

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Speaker 1: Inside instead of the boiled egg cheese and so I

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Speaker 1: know you don't eat a lot of meat, or I didn't.

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Speaker 1: I was like, maybe the egg would be overkilled because

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Speaker 1: I know. But now I'm like, damn, man, I should know.

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Speaker 1: I was about to put that egg in there.

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Speaker 2: I've never had it with cheese.

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Speaker 1: So now you never had it with cheese, which now

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Speaker 1: I'm like, I did the complete.

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Speaker 2: That's perfect eggs next time. You know what I'm gonna

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Speaker 2: do next time, because I do have some ovo what

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Speaker 2: are they called when they can't you eggs?

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Speaker 1: Oh, there's a name for them.

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Speaker 2: I don't know.

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Speaker 3: Freaks, freakygys, freak, all the freakings out there that people

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Speaker 3: who can't eat.

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Speaker 1: I'm googling this right now, eat eggs.

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Speaker 2: No, but it's good to have an alternative, It's what

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Speaker 2: I'm saying.

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Speaker 1: So I'm excited to all right, So next time you

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Speaker 1: have your people over eight times a week to party, yes,

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Speaker 1: you can make some with all right. So I'll quickly

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Speaker 1: break down for you exactly what I did and then

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Speaker 1: we'll get to taste it. It's the first time I

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Speaker 1: ever made it. I'm I'm not Mexican, so my mom

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Speaker 1: does know how to mix out size. It's not exactly

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Speaker 1: how Mexic people make.

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Speaker 2: Vinegary No, whoa what?

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Speaker 1: Well, I don't know.

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Speaker 2: When I go to other countries, they always give me

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Speaker 2: like chila and vinegar, and then I'm like, no.

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Speaker 1: That would be that would be like a cardillo probably

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Speaker 1: yes to my listeners out there, and cortillo cardio in

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Speaker 1: Central America. It's a way to kind of pickle cabbage

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Speaker 1: or peppers or sometimes even beat beats and you kind

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Speaker 1: of add that acidity carrots. Yes to different dishes. But no,

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Speaker 1: the salsa my mom makes is not vinegary. So people

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Speaker 1: have given you vinegar, you sauces like legitimately.

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Speaker 2: Listen when I go to the island sometimes, like when

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Speaker 2: I've been to Kuban, when I've been to Puerto Rico,

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Speaker 2: I'm like, hey, do you have salsan and like salsa? Yeah, sure, whatever,

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Speaker 2: And I'm like, no, like a littleepka, like something spicy,

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Speaker 2: and they're like oh yeah, and they give me like

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Speaker 2: chile in vinegar. Oh, and I'm like okay, yeah. But

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Speaker 2: I'm also like, you know, a little my Mexican.

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Speaker 1: Tea, the little tear drop happens. Yeah, we should get

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Speaker 1: a little meme or her with like a tear drought

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Speaker 1: coming down no. So my mom used to do essentially

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Speaker 1: what I did, but I added a couple of different

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Speaker 1: dried chiless to it or rehydrated. She would roast tomatoes, onions,

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Speaker 1: bell peppers, so the bell peppers I excluded, okay, and

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Speaker 1: she would blend that up with salt, add some cayenne

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Speaker 1: or something to it. So that's how my mom would

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Speaker 1: me and my if you listening, and I just messed

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Speaker 1: that up, my bad. My mom sometimes be like stalking

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Speaker 1: my work and like, but I don't do that. Whatever

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Speaker 1: she's like said.

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Speaker 2: Exactly, and also to maybe sometimes you do put the eggs.

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Speaker 2: I haven't had it, so I'm not saying you never.

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Speaker 1: You gotta cover. You gotta yo yo, cover your own

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Speaker 1: ass out here in case somebody listening. All right, So

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Speaker 1: I pulled up in here. We had an hour to prep.

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Speaker 1: So I got some onions from the tienda, I got

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Speaker 1: some tomatoes, and I got the chi list. I got

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Speaker 1: some chipota, and I got what is it? Yeah, how

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Speaker 1: did you say it? But I went to get the meat.

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Speaker 1: So Bridgie was like, all right, she doesn't eat much meat.

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Speaker 1: She might be particular about the type of meat. So

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Speaker 1: I went to what I think is a very historic.

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Speaker 1: It seemed like a very reputable around here.

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Speaker 2: All right.

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Speaker 1: I was like, you probably might appreciate, you know, they grinded.

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Speaker 1: It was grinding the meat for well.

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Speaker 2: What I love about is that I'm pretty sure this

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Speaker 2: is the spot. If I made a mistake, I will,

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Speaker 2: you know, renounce my Cleane of the mission card. But

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Speaker 2: on their facade they have a mural. It's thet is

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Speaker 2: a pig and he is butchering another pig and both

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Speaker 2: of the pig heads are like really happy and smiling.

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Speaker 2: So I love that mural so much. Now, Like I'm like,

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Speaker 2: I I die for that mural. I'm like I always

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Speaker 2: post it with my acab propaganda and I'm super about it.

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Speaker 1: After this, we should always go to that mural and

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Speaker 1: take a selfie. Yeah. So I don't remember seeing that,

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Speaker 1: but maybe I just I was in this, like I

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Speaker 1: was in this frenzy to get this meat and get.

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Speaker 2: Yeah yeah, come on the meat frenzy.

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Speaker 1: Meat mania. So I made hydrated the chi list, I

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Speaker 1: blended all together, the onions and tomatoes, some a little

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Speaker 1: bit of salt. I got some cardore beef bon added

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Speaker 1: it to that salza for the meatballs. And I like

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Speaker 1: to kind of get technical fumborium.

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Speaker 2: No, no, I'm curious.

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Speaker 1: So I only had dried oregano, didn't have a robust

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Speaker 1: garden with some of the best Mexican oregano around or

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Speaker 1: anything like that. But I'd be like that, a little

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Speaker 1: bit of bread, some egg. I don't know if you

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Speaker 1: do the whole soaking the bread and milk things.

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Speaker 2: Well, I do that for certain recipes, but for this one,

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Speaker 2: I put actually rice instead of bread.

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Speaker 1: Yeah.

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Speaker 2: Yeah, it's like kind of my pocha like kind of

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Speaker 2: more got you. Oh, but you know what I do

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Speaker 2: is I put well, no, you tell me, you told me,

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Speaker 2: and then I'll tell you.

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Speaker 1: So I'm almost done. So yeah, So basically I took

362
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Speaker 1: this ground meat, added the oregano, some salt, some bread crumbs,

363
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Speaker 1: a couple of eggs typical meatball stuff, a little bit

364
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Speaker 1: of garlic. Also, I mixed that up, and then I

365
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Speaker 1: stuffed the hot cheese. So like basically what you do

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Speaker 1: with the egg. I just like stuffed the hot cheese

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Speaker 1: in it.

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00:18:04,640 --> 00:18:08,880
Speaker 2: Damn like a chunk of it or like a big chunk.

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Speaker 1: So I don't know what's going on in that pot

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Speaker 1: right now. It's floating out.

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00:18:12,880 --> 00:18:16,920
Speaker 2: No, it probably made the caado like really creamy thick,

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00:18:17,080 --> 00:18:18,359
Speaker 2: because you know, some of it kind.

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Speaker 1: Of like, yeah, it'll tell, which means to escape.

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Speaker 2: It escapes. It's meat.

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Speaker 1: We're hearing the meat carsel. We A're gonna play with them,

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Speaker 1: all right, So wait, what were you about to say?

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Speaker 2: Okay, okay, so mine be getting a little bit different.

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Speaker 2: You know, I've also I've anglicized it in certain ways

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00:18:39,560 --> 00:18:47,160
Speaker 2: because you know my my boyfriend egg boyfriend, Yeah no,

380
00:18:47,359 --> 00:18:49,919
Speaker 2: so he always had it with rice growing up. So

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00:18:49,920 --> 00:18:52,000
Speaker 2: I'm like, okay, rice is actually really cool. I'm I'm

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00:18:52,040 --> 00:18:55,040
Speaker 2: with it, like I don't need a million eggs or breadcrumbs.

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Speaker 2: I'm you know, if I can diversify my grains a

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Speaker 2: little bit, I'll do it. So I'll do the meat

385
00:19:01,040 --> 00:19:04,400
Speaker 2: all half park have beef, and I'll mix it with

386
00:19:04,440 --> 00:19:09,719
Speaker 2: my spices. I do comino, salt, pepper, some other shit. Honestly,

387
00:19:09,800 --> 00:19:14,560
Speaker 2: I'll do like a I put whatever the fuck, I

388
00:19:14,600 --> 00:19:17,439
Speaker 2: put a little bit of white rice, and then I

389
00:19:17,480 --> 00:19:21,520
Speaker 2: put chopped zucchini because my grandma would always make it

390
00:19:21,520 --> 00:19:23,879
Speaker 2: with zucchini and that was kind of what held it

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00:19:23,880 --> 00:19:26,280
Speaker 2: together for her, which you know, is very different than

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00:19:26,400 --> 00:19:30,560
Speaker 2: using a grain based thickener or like an agent to

393
00:19:30,560 --> 00:19:33,000
Speaker 2: tie together. I don't know how it would work. You know, zucchini,

394
00:19:33,040 --> 00:19:36,120
Speaker 2: it does, it does. It releases a lot of moisture,

395
00:19:36,520 --> 00:19:38,960
Speaker 2: It changes size, you know. I was always like, does

396
00:19:39,000 --> 00:19:44,200
Speaker 2: that work? But it really does. No, no, no, I'll

397
00:19:44,240 --> 00:19:46,840
Speaker 2: just chop it like in quarters, like very little.

398
00:19:47,119 --> 00:19:47,560
Speaker 1: Yeah.

399
00:19:47,600 --> 00:19:50,719
Speaker 2: And then so you know, mix all that up and

400
00:19:50,760 --> 00:19:53,840
Speaker 2: then wrap it around the egg. And then the salsa.

401
00:19:54,119 --> 00:19:59,280
Speaker 2: It's just chipotlet, tomato gado whatever.

402
00:19:59,040 --> 00:20:01,040
Speaker 1: I have one. Yeah, yeah, but.

403
00:20:01,000 --> 00:20:03,320
Speaker 2: You fry it. So you gotta fry it a little bit.

404
00:20:03,359 --> 00:20:06,080
Speaker 2: You boil all the stuff that you're gonna do, right,

405
00:20:06,160 --> 00:20:10,760
Speaker 2: You soak the chilis, roast the tomatoes, blend it with

406
00:20:11,359 --> 00:20:14,639
Speaker 2: yah yaho, and then fry it a little bit and

407
00:20:14,680 --> 00:20:16,880
Speaker 2: then throw the meatballs in there.

408
00:20:18,800 --> 00:20:27,800
Speaker 1: Damn, let's eat. Let's eat. Hungry for more Flaky Biscuit,

409
00:20:28,240 --> 00:20:45,560
Speaker 1: stay tuned, Welcome back to Flaky Biscuit. So I'm gonna

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Speaker 1: plate this up for you, and I want to remind

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00:20:47,600 --> 00:20:50,119
Speaker 1: you here at Flaky business real. Just tell me what

412
00:20:50,200 --> 00:20:51,040
Speaker 1: you taste and smell.

413
00:20:51,440 --> 00:20:54,159
Speaker 2: Oh, I know it's gonna be good. I had I know.

414
00:20:54,400 --> 00:20:56,440
Speaker 1: I know. One second.

415
00:20:56,480 --> 00:21:01,720
Speaker 2: One second, Oh, look at that dang look at that.

416
00:21:06,680 --> 00:21:09,560
Speaker 2: I think a spoon is good. Thank you.

417
00:21:11,440 --> 00:21:12,679
Speaker 1: Wow, you're welcome.

418
00:21:12,880 --> 00:21:13,280
Speaker 2: Thank you.

419
00:21:13,520 --> 00:21:18,960
Speaker 1: So feel free to either make observations or just start eating.

420
00:21:19,200 --> 00:21:19,879
Speaker 1: It's up to you.

421
00:21:19,920 --> 00:21:22,640
Speaker 2: Really, I observe with my mouth.

422
00:21:24,600 --> 00:21:28,280
Speaker 1: While you're eating. They've been cooking for about an hour

423
00:21:28,960 --> 00:21:31,639
Speaker 1: and a half ish. Maybe the cheese looks kind of

424
00:21:31,640 --> 00:21:34,440
Speaker 1: cool in there. It's not the surprise egg, but.

425
00:21:34,640 --> 00:21:37,159
Speaker 2: Hey, listen, surprise cheese is just as good as a

426
00:21:37,200 --> 00:21:43,960
Speaker 2: surprise egg. Oh whoa. Okay, So the Gothia Gottia famously

427
00:21:44,200 --> 00:21:48,000
Speaker 2: like is so bitchy about melting, like it will just

428
00:21:48,320 --> 00:21:51,600
Speaker 2: put up a fight. But from being in the broth

429
00:21:51,680 --> 00:21:55,840
Speaker 2: for so long, it really has like done it did something.

430
00:21:56,280 --> 00:22:00,760
Speaker 1: Yeah, it did some things. Mm hmm okay, mm hmm.

431
00:22:02,280 --> 00:22:06,840
Speaker 2: This is delicious. Okay, this is wonderful. I love this

432
00:22:07,640 --> 00:22:08,080
Speaker 2: all right.

433
00:22:08,720 --> 00:22:13,080
Speaker 1: This does staste pretty good. But I don't have a

434
00:22:13,080 --> 00:22:14,920
Speaker 1: barometer for success, so.

435
00:22:15,040 --> 00:22:17,960
Speaker 4: I would say successful successful. I would say one hundred

436
00:22:18,000 --> 00:22:19,280
Speaker 4: percent successful.

437
00:22:18,800 --> 00:22:20,119
Speaker 1: One hundred percent successful.

438
00:22:20,200 --> 00:22:24,439
Speaker 2: Yeah, this is this is definitely chole.

439
00:22:24,560 --> 00:22:28,000
Speaker 1: Yeah you got it. Okay, but I want to know

440
00:22:28,040 --> 00:22:30,639
Speaker 1: your deep thoughts. I want to know the real, the

441
00:22:30,680 --> 00:22:32,320
Speaker 1: real deal thoughts about everything.

442
00:22:32,560 --> 00:22:34,760
Speaker 2: Well, you know, you got the right, bitch, because hmmm,

443
00:22:34,960 --> 00:22:38,800
Speaker 2: I actually am a food columnist. So I'm loving the

444
00:22:38,840 --> 00:22:39,639
Speaker 2: size of these old ones.

445
00:22:39,760 --> 00:22:39,920
Speaker 1: Guts.

446
00:22:39,960 --> 00:22:43,360
Speaker 2: They're super big, right, like everybody talks about when they're

447
00:22:43,400 --> 00:22:46,360
Speaker 2: making mats of ball soup or whatever, like the size

448
00:22:46,400 --> 00:22:50,359
Speaker 2: of the ball really do be varin And so I

449
00:22:50,400 --> 00:22:53,120
Speaker 2: love how big this is. I think it's really exciting,

450
00:22:53,280 --> 00:22:55,440
Speaker 2: especially because you're seeing a little bit of stripes or

451
00:22:55,440 --> 00:22:57,760
Speaker 2: a little bit of seepage of the cheese, so you're like,

452
00:22:57,840 --> 00:23:01,280
Speaker 2: what is happening here? Does bring a lot of salt?

453
00:23:01,320 --> 00:23:04,240
Speaker 2: Colthia has one of the salty your cheeses, so does

454
00:23:04,320 --> 00:23:06,560
Speaker 2: bring a lot of salt, Which is why I love

455
00:23:06,600 --> 00:23:11,040
Speaker 2: how big sol the sauce is. It's delivering that one too, right,

456
00:23:11,200 --> 00:23:16,360
Speaker 2: just like it's a bang. The beef it's I mean,

457
00:23:16,400 --> 00:23:18,800
Speaker 2: it's beef in right. Usually mine are a little pink

458
00:23:18,800 --> 00:23:22,920
Speaker 2: because I'd be having the I'll use pork, but the

459
00:23:23,720 --> 00:23:28,280
Speaker 2: solved very tender. I only cook it for about forty

460
00:23:28,359 --> 00:23:29,040
Speaker 2: five minutes.

461
00:23:29,040 --> 00:23:31,920
Speaker 1: Okay, but do you like it a little a little more?

462
00:23:32,040 --> 00:23:33,879
Speaker 1: So this might be a little a little more.

463
00:23:33,960 --> 00:23:36,640
Speaker 2: No, No, I'm not finding that at all, and it might

464
00:23:36,640 --> 00:23:38,240
Speaker 2: be from the fat from the cheese. I don't know

465
00:23:38,240 --> 00:23:40,640
Speaker 2: what it is. I think maybe when you use egg

466
00:23:40,680 --> 00:23:43,159
Speaker 2: you have to be really careful about not overcooking the

467
00:23:43,160 --> 00:23:45,360
Speaker 2: eggs so you don't get like that rubbery. But here

468
00:23:45,400 --> 00:23:49,399
Speaker 2: you don't obviously don't have that problem. So beautiful score there.

469
00:23:49,640 --> 00:23:52,840
Speaker 2: Meat is tender, delicious. What is really coming out for

470
00:23:52,920 --> 00:23:55,600
Speaker 2: me in the sauce is the you said, use wahio

471
00:23:55,640 --> 00:23:59,840
Speaker 2: on right chih Yeah, it's lending so much more depth.

472
00:24:00,040 --> 00:24:03,280
Speaker 2: Usually chipotlet, I'm like, it's in cheapolet. I rarely use chipotlet,

473
00:24:03,400 --> 00:24:06,080
Speaker 2: so that's the only chili that I will use, right, Sure,

474
00:24:06,119 --> 00:24:08,200
Speaker 2: I'll put salts on top of it. Usually I work

475
00:24:08,240 --> 00:24:10,160
Speaker 2: with seta or halop, and you're depending on how spite

476
00:24:10,160 --> 00:24:12,880
Speaker 2: through the helop anyways. But with the wahuo in here,

477
00:24:13,920 --> 00:24:16,760
Speaker 2: it's very special to me because I make my Achila

478
00:24:16,800 --> 00:24:20,520
Speaker 2: la sauce with waquo and ancheon as well, but to

479
00:24:20,560 --> 00:24:24,480
Speaker 2: have it in Albondigas is like, so, I mean, it's

480
00:24:24,480 --> 00:24:28,680
Speaker 2: so delicious, It's so dark and round, and it really

481
00:24:28,760 --> 00:24:31,560
Speaker 2: does cut a little bit the smoke of the chipotle.

482
00:24:32,200 --> 00:24:32,720
Speaker 2: I love it.

483
00:24:33,080 --> 00:24:37,800
Speaker 1: I am on Cloud nine and as they say, so

484
00:24:37,880 --> 00:24:40,320
Speaker 1: for my listeners, I do have to point out the

485
00:24:40,359 --> 00:24:44,080
Speaker 1: fact that you know Picoso, by the way, means like spicy.

486
00:24:44,520 --> 00:24:46,560
Speaker 1: She likes her food very spicy. And I saw you

487
00:24:46,640 --> 00:24:48,480
Speaker 1: kind of wipe away a tear or something or I

488
00:24:48,520 --> 00:24:50,520
Speaker 1: don't know, my nose is running. Nose is running, so

489
00:24:50,520 --> 00:24:53,000
Speaker 1: I think spice levels on point. Just to be one

490
00:24:53,080 --> 00:24:56,919
Speaker 1: hundred percent clear. Though, where are you right now? Have

491
00:24:57,000 --> 00:25:00,600
Speaker 1: you been brought back anywhere? Is this dish bringing you somewhere?

492
00:25:00,600 --> 00:25:04,919
Speaker 2: And if so, Rare, I was bringing me back to

493
00:25:04,960 --> 00:25:07,480
Speaker 2: the first time after my grandma passed that I had.

494
00:25:07,680 --> 00:25:08,640
Speaker 2: I was onely gus again.

495
00:25:08,800 --> 00:25:08,960
Speaker 1: Oh.

496
00:25:09,680 --> 00:25:11,280
Speaker 2: I was at my Theel's house. My dad got the

497
00:25:11,320 --> 00:25:14,800
Speaker 2: headmade them and I was like, wait, what is this?

498
00:25:15,040 --> 00:25:16,760
Speaker 2: And she was like, oh, I was wonder you Guss.

499
00:25:16,800 --> 00:25:18,199
Speaker 2: You don't make out lonely Gus And I was like,

500
00:25:18,320 --> 00:25:22,040
Speaker 2: deep shame, no, I don't. But it had been maybe

501
00:25:22,119 --> 00:25:25,439
Speaker 2: about four years since my grandma's passing, and in her

502
00:25:25,520 --> 00:25:28,040
Speaker 2: later years she hadn't been cooking as much. So it

503
00:25:28,200 --> 00:25:30,840
Speaker 2: just was a very like the dish stopped me dead

504
00:25:30,840 --> 00:25:32,840
Speaker 2: in my tracks. I was just like, oh my god,

505
00:25:33,440 --> 00:25:38,200
Speaker 2: it's so fucking good. It's everything that I love. It's saucy,

506
00:25:38,320 --> 00:25:41,480
Speaker 2: it's spicy, like it doesn't rely on. I have a

507
00:25:41,480 --> 00:25:44,000
Speaker 2: pet peeve of things that rely on bread or rice

508
00:25:44,200 --> 00:25:46,720
Speaker 2: or like whatever. I'm like, bro, get to the fucking point, like,

509
00:25:47,480 --> 00:25:50,800
Speaker 2: stop pucking around. So this dish it just like it

510
00:25:50,840 --> 00:25:54,280
Speaker 2: did stop me. So it's taken me back to that

511
00:25:54,359 --> 00:25:57,919
Speaker 2: moment when I had to like kind of very casually ada,

512
00:25:57,960 --> 00:26:00,000
Speaker 2: how she maade it? You know, because it's like very nice.

513
00:26:00,000 --> 00:26:03,240
Speaker 2: See in my family, You're not like, holy shit, that's crazy.

514
00:26:03,520 --> 00:26:05,719
Speaker 2: How'd you do it? You're like, m so did you

515
00:26:05,840 --> 00:26:09,119
Speaker 2: use oh, okay, And then when you did that okay, O.

516
00:26:09,560 --> 00:26:12,000
Speaker 1: Cool casual question.

517
00:26:12,280 --> 00:26:16,720
Speaker 2: Don't admit that you don't know shit. So I'm there

518
00:26:16,720 --> 00:26:19,040
Speaker 2: in that moment. Wow, it's really it's really cozy and

519
00:26:19,080 --> 00:26:20,200
Speaker 2: fun and exciting.

520
00:26:20,320 --> 00:26:22,520
Speaker 1: That's amazing. I'm really happy that I was able to,

521
00:26:22,920 --> 00:26:26,119
Speaker 1: you know, help you or allow you to think about moments.

522
00:26:26,760 --> 00:26:28,359
Speaker 1: Those moments are very important. I mean, at the end

523
00:26:28,359 --> 00:26:29,919
Speaker 1: of the day, I'll never be able to cook like

524
00:26:29,960 --> 00:26:31,719
Speaker 1: your grandma. I'll never be able to cook like you

525
00:26:31,840 --> 00:26:34,359
Speaker 1: the way you probably make this. But I love having

526
00:26:34,359 --> 00:26:37,639
Speaker 1: conversations with people when they think about these distant memories.

527
00:26:37,640 --> 00:26:40,200
Speaker 1: And again, for the listeners, she's taking multiple more bites.

528
00:26:40,480 --> 00:26:44,080
Speaker 1: More bites are being had. The plate is in her hand.

529
00:26:44,160 --> 00:26:48,400
Speaker 1: She does seem very heavy. So you're happy I'll have you. Well, hey,

530
00:26:48,400 --> 00:26:51,040
Speaker 1: but hold up a second. Let's just be real. You're

531
00:26:51,080 --> 00:26:54,320
Speaker 1: not a chef. You're a musician. You are You're like

532
00:26:54,400 --> 00:26:58,120
Speaker 1: one of the most amazing trumpet players in the country probably,

533
00:26:58,640 --> 00:27:00,800
Speaker 1: but you're out here talking. You've got you know, you

534
00:27:00,840 --> 00:27:03,560
Speaker 1: went to culinary school, so what you've been doing has

535
00:27:03,600 --> 00:27:06,479
Speaker 1: been so inspirational. So we talked about hw I just

536
00:27:06,520 --> 00:27:08,920
Speaker 1: got to know your music about a year ago. Talk

537
00:27:08,960 --> 00:27:10,879
Speaker 1: to me about how you know you grew up in

538
00:27:10,880 --> 00:27:13,280
Speaker 1: a family band. I mean, how did you get from

539
00:27:13,280 --> 00:27:15,119
Speaker 1: point A to point B? Really?

540
00:27:15,400 --> 00:27:18,480
Speaker 2: Yeah, I mean there's been a lot of twists and turns.

541
00:27:18,520 --> 00:27:21,400
Speaker 2: You know, my birthday, my thirtieth birthday is next week.

542
00:27:21,640 --> 00:27:25,320
Speaker 2: So I'm right. So I'm like in this and obviously

543
00:27:25,440 --> 00:27:27,320
Speaker 2: I'm in crisis kind of but like.

544
00:27:28,720 --> 00:27:32,280
Speaker 5: And obviously it's like it's not I'm in crisis and

545
00:27:32,280 --> 00:27:33,119
Speaker 5: it's totally fine.

546
00:27:33,760 --> 00:27:33,920
Speaker 1: Oh.

547
00:27:33,960 --> 00:27:35,240
Speaker 2: I know, I was at the bar last night for

548
00:27:35,280 --> 00:27:37,320
Speaker 2: the fucking after party and my friend comes up to

549
00:27:37,359 --> 00:27:40,000
Speaker 2: me and they're like a licensed therapist now bah blah

550
00:27:40,040 --> 00:27:43,320
Speaker 2: blah whatever, like social worker, and they were like, I

551
00:27:43,359 --> 00:27:45,879
Speaker 2: can tell you're really going through it right now, like

552
00:27:46,320 --> 00:27:48,480
Speaker 2: must be really hard. You don't have to pretend that

553
00:27:48,480 --> 00:27:51,400
Speaker 2: you're okay. I was like, can you give me one

554
00:27:51,520 --> 00:27:54,600
Speaker 2: moment to be okay? Like I'm at the bar after

555
00:27:54,640 --> 00:27:58,200
Speaker 2: the wedding, like I'm having fun. Can I just be okay?

556
00:27:58,359 --> 00:28:00,840
Speaker 2: And they were like, you don't have to. I was like,

557
00:28:01,760 --> 00:28:05,800
Speaker 2: I'm outside, bruh. So anyways, no, no, no, So I'm I'm

558
00:28:05,840 --> 00:28:08,320
Speaker 2: not pretending right now. I'm in a moment of reflection

559
00:28:08,800 --> 00:28:11,119
Speaker 2: and I do recognize that my life has had a

560
00:28:11,160 --> 00:28:13,080
Speaker 2: lot of twists and turns. But yeah, I grew up

561
00:28:13,080 --> 00:28:16,560
Speaker 2: playing music with my family band in this neighborhood, you know,

562
00:28:16,640 --> 00:28:19,679
Speaker 2: San Franos was very small, so playing all around the city,

563
00:28:19,720 --> 00:28:21,399
Speaker 2: all around the Bay area. We played a lot of

564
00:28:21,480 --> 00:28:26,320
Speaker 2: regional Mexican music, Colombian music, salsa meeting, like a lot

565
00:28:26,359 --> 00:28:31,680
Speaker 2: of different types of Latin next musics, and I kind

566
00:28:31,680 --> 00:28:35,960
Speaker 2: of overdosed on it. I was like playing professionally since

567
00:28:35,960 --> 00:28:38,160
Speaker 2: I was seven years old, you know, went to performing

568
00:28:38,280 --> 00:28:41,520
Speaker 2: arts high school. I was in like six bands, still

569
00:28:41,560 --> 00:28:43,840
Speaker 2: playing with my family band, and it was it's a lot,

570
00:28:43,920 --> 00:28:46,200
Speaker 2: you know, to have that kind of focus and that

571
00:28:46,320 --> 00:28:51,960
Speaker 2: kind of pressure not pressure necessarily, but an expectation of

572
00:28:52,000 --> 00:28:54,640
Speaker 2: you at such a young age is pretty intense. So

573
00:28:54,680 --> 00:28:56,239
Speaker 2: by the time I was like seventeen, I was like,

574
00:28:56,400 --> 00:28:58,719
Speaker 2: I don't want to do it anymore. I'm gonna go

575
00:28:58,840 --> 00:29:02,960
Speaker 2: drink beer on the street, eat and smoke a blunt

576
00:29:03,000 --> 00:29:06,040
Speaker 2: like a hood rat, and just like I can't do

577
00:29:06,120 --> 00:29:09,760
Speaker 2: this shit anymore. Like I have been the star, you know,

578
00:29:09,880 --> 00:29:12,480
Speaker 2: I've like I've been holding it down, but I can't

579
00:29:12,480 --> 00:29:14,719
Speaker 2: do it. So I took a little break, and in

580
00:29:14,760 --> 00:29:18,400
Speaker 2: college I actually studied community studies in Latin American Latino

581
00:29:18,440 --> 00:29:22,880
Speaker 2: studies with a focus in public art and actually agradecology

582
00:29:23,000 --> 00:29:28,320
Speaker 2: like food and community and permaculture and farming and wow,

583
00:29:28,360 --> 00:29:31,560
Speaker 2: you know, just thinking about food systems and all of

584
00:29:31,600 --> 00:29:35,080
Speaker 2: the layers of where food comes from, our relationship with

585
00:29:35,120 --> 00:29:40,360
Speaker 2: the land, how markets are shaped, how recipes are translated

586
00:29:40,400 --> 00:29:43,320
Speaker 2: and shared, and all of it. You know, it's very

587
00:29:43,480 --> 00:29:46,880
Speaker 2: very interesting to me, very intriguing, and you know, community

588
00:29:46,960 --> 00:29:51,000
Speaker 2: organizing and different aspects of being active direct action.

589
00:29:51,240 --> 00:29:51,320
Speaker 1: Right.

590
00:29:51,840 --> 00:29:56,640
Speaker 2: And I graduated school after like three years. I graduated early.

591
00:29:56,640 --> 00:29:58,280
Speaker 2: I went to U see Santa Cruz, and I was like,

592
00:29:58,280 --> 00:30:00,880
Speaker 2: oh my god, I get the fuck I hear, I

593
00:30:00,880 --> 00:30:04,120
Speaker 2: can't do the white dreads anymore. Like I love this,

594
00:30:04,600 --> 00:30:06,320
Speaker 2: I love learning, but I can't do the white dreads

595
00:30:06,760 --> 00:30:07,520
Speaker 2: and the toad shoes.

596
00:30:07,560 --> 00:30:08,000
Speaker 1: I gotta go.

597
00:30:09,080 --> 00:30:11,480
Speaker 2: So I came back here, and after having some time

598
00:30:11,520 --> 00:30:14,600
Speaker 2: away from music, I was like so ready to go

599
00:30:14,960 --> 00:30:17,160
Speaker 2: back to it. I just hit the ground running and

600
00:30:17,200 --> 00:30:21,040
Speaker 2: started writing my own music. Started with LA the music

601
00:30:21,080 --> 00:30:23,360
Speaker 2: I put out, I was like, I never want to

602
00:30:23,400 --> 00:30:27,040
Speaker 2: perform it, Like this to me is like really cool.

603
00:30:27,080 --> 00:30:29,520
Speaker 2: I hope people like it. It's something that I do for myself,

604
00:30:29,560 --> 00:30:31,360
Speaker 2: but I don't want to perform it, nor do I

605
00:30:31,400 --> 00:30:34,400
Speaker 2: want to like really engage with it that much. Just like,

606
00:30:34,520 --> 00:30:36,440
Speaker 2: let me do my thing and I'll do it right.

607
00:30:36,520 --> 00:30:39,760
Speaker 2: And then I started getting gigs. I'm like a hustler.

608
00:30:39,800 --> 00:30:44,200
Speaker 2: I cannot say no. I was yeah, was like can

609
00:30:44,240 --> 00:30:45,960
Speaker 2: you play this? And you played that and I was like, oh,

610
00:30:46,040 --> 00:30:49,520
Speaker 2: I don't want to, but of course yeah, yeah, you

611
00:30:49,520 --> 00:30:54,120
Speaker 2: don't want yea yeah, like I am booked, like I'm busy.

612
00:30:54,160 --> 00:30:57,040
Speaker 2: I'm booked and busy. That's like my natural state. It

613
00:30:57,040 --> 00:31:01,840
Speaker 2: has grown a lot, I think based on my privilege

614
00:31:01,960 --> 00:31:04,760
Speaker 2: of being in such close proximity with other creators and

615
00:31:04,800 --> 00:31:09,200
Speaker 2: other artists and community workers and my family of course.

616
00:31:09,280 --> 00:31:11,960
Speaker 2: Like just being able to collaborate with people in such

617
00:31:11,960 --> 00:31:17,440
Speaker 2: a safe, brave and intentional way has kept me excited

618
00:31:17,480 --> 00:31:21,000
Speaker 2: about the project, has kept me feeling like there's integrity

619
00:31:21,040 --> 00:31:23,880
Speaker 2: to the project, which is really all I need to. Like,

620
00:31:25,080 --> 00:31:27,200
Speaker 2: we just want to do it, you know, like actually

621
00:31:27,240 --> 00:31:30,240
Speaker 2: feel good about doing it and actually like wanting to

622
00:31:30,320 --> 00:31:34,600
Speaker 2: see it in different ways, right, in different mediums, different spaces,

623
00:31:34,720 --> 00:31:36,160
Speaker 2: different iterations.

624
00:31:36,240 --> 00:31:38,720
Speaker 1: Yeah, you're very confident with what you do, right, I

625
00:31:38,720 --> 00:31:42,880
Speaker 1: mean it's like you embody the Ladonia. Okay, where did

626
00:31:42,920 --> 00:31:46,480
Speaker 1: Ladonia this name come from? And like do you feel

627
00:31:47,280 --> 00:31:49,760
Speaker 1: like you are Ladonia or is it separate?

628
00:31:49,760 --> 00:31:54,000
Speaker 2: Well, I'm laughing because last night, like, so this name

629
00:31:54,080 --> 00:31:56,360
Speaker 2: came about when I was in college, I lived in

630
00:31:56,400 --> 00:31:59,160
Speaker 2: a lot of cooperative housing, so like ten to fifteen

631
00:31:59,200 --> 00:32:04,000
Speaker 2: people in the same house, teen agers like trying to

632
00:32:04,880 --> 00:32:09,440
Speaker 2: run their shit. Yeah, like four hour cooperative meetings on

633
00:32:10,080 --> 00:32:14,320
Speaker 2: every Sunday, you know, so shit like that. And they

634
00:32:14,400 --> 00:32:18,320
Speaker 2: began calling me Lagna because I know, yeah, they began

635
00:32:18,360 --> 00:32:21,400
Speaker 2: calling me Donia because I was like, has everybody eaten?

636
00:32:22,440 --> 00:32:25,160
Speaker 2: Who did the dishes last? Whose milk is this in

637
00:32:25,200 --> 00:32:27,440
Speaker 2: the fridge? It's passed, you know, just like shit where

638
00:32:27,480 --> 00:32:29,480
Speaker 2: you when you grow up with a certain level of

639
00:32:29,520 --> 00:32:32,440
Speaker 2: responsibility and attention to detail, You're like, what are these

640
00:32:32,520 --> 00:32:38,240
Speaker 2: kiss Like? Go on? Why are people not like getting

641
00:32:38,240 --> 00:32:41,760
Speaker 2: it together? But also like donia in a fun way

642
00:32:41,800 --> 00:32:44,240
Speaker 2: too of like okay, I mean if they're a party,

643
00:32:44,240 --> 00:32:46,080
Speaker 2: you guys want to have a party, like, let's do

644
00:32:46,120 --> 00:32:49,160
Speaker 2: something cool. So they started calling me that in college

645
00:32:49,720 --> 00:32:52,760
Speaker 2: and I was laughing because last night it was totally

646
00:32:53,920 --> 00:32:55,440
Speaker 2: I mean I was thrown right back into it.

647
00:32:55,680 --> 00:32:55,920
Speaker 1: You know.

648
00:32:56,280 --> 00:32:59,120
Speaker 2: I was like, hey, have you drink water? Let me

649
00:32:59,120 --> 00:33:00,840
Speaker 2: get you some water? Do you need to do this?

650
00:33:00,920 --> 00:33:03,120
Speaker 2: Did you bring an extra pair of shoes? Where's your bag?

651
00:33:03,160 --> 00:33:03,840
Speaker 2: Do you have your bath?

652
00:33:03,960 --> 00:33:04,080
Speaker 1: Like?

653
00:33:04,360 --> 00:33:06,800
Speaker 2: I was thrown right back into it, and that's where

654
00:33:06,800 --> 00:33:09,160
Speaker 2: it came from. It's taken a little bit of a

655
00:33:09,200 --> 00:33:12,200
Speaker 2: life of its own, but none of it's new. Like

656
00:33:12,280 --> 00:33:14,280
Speaker 2: I have been the exact same person since I was

657
00:33:14,360 --> 00:33:15,760
Speaker 2: a little like two years old.

658
00:33:16,240 --> 00:33:18,840
Speaker 1: You know, yeah, you you you wanted a real ones.

659
00:33:18,880 --> 00:33:20,480
Speaker 1: You ain't trying to be you know what I'm saying,

660
00:33:20,600 --> 00:33:23,800
Speaker 1: Like it is what it is. I've been listening to

661
00:33:23,840 --> 00:33:27,320
Speaker 1: your music, You've been learning a lot about you and

662
00:33:27,360 --> 00:33:31,160
Speaker 1: a word that's come up a lot is femoton So

663
00:33:31,760 --> 00:33:33,720
Speaker 1: I don't want to explain what femtone is. I would

664
00:33:33,760 --> 00:33:36,760
Speaker 1: love to hear how you feel your music has kind

665
00:33:36,760 --> 00:33:40,160
Speaker 1: of embodied what femotone is or what you know what

666
00:33:40,160 --> 00:33:42,680
Speaker 1: I mean, Like, what exactly does that mean? And how

667
00:33:42,720 --> 00:33:45,040
Speaker 1: did you get to the point where that was a

668
00:33:45,080 --> 00:33:46,080
Speaker 1: part of your repertoire.

669
00:33:47,040 --> 00:33:49,920
Speaker 2: I grew up out here and like our main types

670
00:33:49,920 --> 00:33:54,160
Speaker 2: of music that we listened to was regaton and hyphie music.

671
00:33:54,960 --> 00:33:58,080
Speaker 1: So yeah, sorry, I just raised my hand, so I

672
00:33:58,080 --> 00:34:00,560
Speaker 1: didn't want to talk over you. What is hiphi?

673
00:34:01,360 --> 00:34:01,800
Speaker 2: Hiphie?

674
00:34:01,920 --> 00:34:03,600
Speaker 1: You say it in your songs all the time, and

675
00:34:03,640 --> 00:34:06,400
Speaker 1: I'm like, yeah, hi, yeah, yeah, But I'm like, I'm like,

676
00:34:06,440 --> 00:34:10,319
Speaker 1: wait a second, I don't know what that means. So

677
00:34:10,400 --> 00:34:11,040
Speaker 1: what is hype?

678
00:34:11,440 --> 00:34:14,719
Speaker 2: So hyphie is a style of hip hop that originated

679
00:34:14,840 --> 00:34:20,719
Speaker 2: in Oakland Vallejo, SF. Some of the main figures in

680
00:34:20,800 --> 00:34:24,520
Speaker 2: hyphear Macdre, Too Short E forty, all of these like

681
00:34:25,160 --> 00:34:30,319
Speaker 2: circa early nineties to like two thousand and tens hip

682
00:34:30,360 --> 00:34:34,520
Speaker 2: hop artists thank you, originated this style. Honestly, the hype

683
00:34:34,520 --> 00:34:39,520
Speaker 2: movement was like, it's very based in I mean, if

684
00:34:39,560 --> 00:34:43,000
Speaker 2: you really want to know. It's very contested history, has

685
00:34:43,000 --> 00:34:47,520
Speaker 2: a very frat history. It comes out of the crack

686
00:34:47,600 --> 00:34:51,800
Speaker 2: epidemic in Oakland and in the Bay Area, that generation

687
00:34:51,960 --> 00:34:57,000
Speaker 2: of babies born to people crack users, and they started

688
00:34:57,680 --> 00:35:03,239
Speaker 2: a movement of music, of culture, of dance, of community

689
00:35:03,840 --> 00:35:10,920
Speaker 2: around like this very wild, unhinged ass fun status of

690
00:35:10,960 --> 00:35:14,840
Speaker 2: being together. Right, Like, there's high fee dances, there's hyphee music,

691
00:35:14,920 --> 00:35:17,839
Speaker 2: there's high fee clothing, there's high fee drinks, there's high

692
00:35:17,840 --> 00:35:22,360
Speaker 2: fee it's a vibe. I came up like at the

693
00:35:22,400 --> 00:35:24,960
Speaker 2: tail end of the Hyphee movement, Like, I don't know

694
00:35:25,000 --> 00:35:27,279
Speaker 2: who's listening to this. I can't really say always to do,

695
00:35:27,440 --> 00:35:31,640
Speaker 2: but lots of drugs, lots of fun, lots of partying,

696
00:35:32,200 --> 00:35:36,960
Speaker 2: lots of talties, lots of debauchery. It was a great

697
00:35:37,040 --> 00:35:40,440
Speaker 2: moment in time, and I'm so proud of those of

698
00:35:40,480 --> 00:35:41,960
Speaker 2: us that survive the Hyphee movement.

699
00:35:43,080 --> 00:35:48,719
Speaker 4: Anyway, that was a detour feminon yaemon, right, So Regaton, Regaton.

700
00:35:48,320 --> 00:35:51,680
Speaker 2: And hyphie music. A lot of it was very misogynistic,

701
00:35:52,719 --> 00:35:56,080
Speaker 2: very sexist, using a lot of language and promoting still

702
00:35:56,200 --> 00:35:58,880
Speaker 2: and still is promoting a lot of just like some

703
00:35:58,960 --> 00:36:00,960
Speaker 2: fucked up ship, right, just like watting a lot of

704
00:36:01,000 --> 00:36:04,160
Speaker 2: violence against women, a lot of a lot of ableism,

705
00:36:04,400 --> 00:36:08,759
Speaker 2: a lot of racism, anti black sentiments among other Latinos

706
00:36:08,800 --> 00:36:11,640
Speaker 2: or other people creating this type of music. It's problematic

707
00:36:11,680 --> 00:36:15,760
Speaker 2: in certain ways, which you grapple with when you're connecting

708
00:36:15,840 --> 00:36:19,440
Speaker 2: with something cultural. Right, all of us have those, I'm

709
00:36:19,480 --> 00:36:21,879
Speaker 2: sure even in recipes. I'm sure like with the types

710
00:36:21,880 --> 00:36:24,880
Speaker 2: of music we listen to. Myself coming up playing regional

711
00:36:24,920 --> 00:36:28,280
Speaker 2: Mexican music, it's all about like, oh my girl cheated

712
00:36:28,280 --> 00:36:30,279
Speaker 2: on me, so I hunted her and her lover down

713
00:36:30,400 --> 00:36:34,719
Speaker 2: and killed them, and now like do do do? And

714
00:36:34,719 --> 00:36:38,200
Speaker 2: you're like, yeah, okay, yeah, Like there's a lot of

715
00:36:38,200 --> 00:36:41,680
Speaker 2: these stories that are told and retold and accepted, and

716
00:36:42,160 --> 00:36:44,759
Speaker 2: I kind of felt like being intentional about the way

717
00:36:44,800 --> 00:36:47,799
Speaker 2: that I would subvert that, so like definitely wanting to

718
00:36:48,600 --> 00:36:54,640
Speaker 2: pay homage to and recognize and honor the roots, musicological roots,

719
00:36:55,120 --> 00:36:58,480
Speaker 2: and ethnographic roots of these music, these dice aphrod ice

720
00:36:58,560 --> 00:37:01,399
Speaker 2: Berg musics, right, but also by being like, we don't

721
00:37:01,440 --> 00:37:04,840
Speaker 2: have to be singing along to shit that is talking

722
00:37:04,880 --> 00:37:08,440
Speaker 2: down on this, you know. So yeah, that's mostly what

723
00:37:08,480 --> 00:37:10,440
Speaker 2: I mean was when I say femoton is just like

724
00:37:10,560 --> 00:37:16,680
Speaker 2: it's music for us to tell our stories, either female, femme,

725
00:37:17,560 --> 00:37:23,200
Speaker 2: non binary queer stories, stories of if you have felt

726
00:37:23,840 --> 00:37:27,880
Speaker 2: disenfranchised or alienated from the music that you listen to

727
00:37:28,440 --> 00:37:33,160
Speaker 2: as a young person, then maybe you will find some

728
00:37:33,200 --> 00:37:34,720
Speaker 2: comfort in this music.

729
00:37:35,080 --> 00:37:39,640
Speaker 1: Wow, that was very, very beautiful the way you explain that,

730
00:37:39,719 --> 00:37:41,759
Speaker 1: And I think, yeah, I think there's a lot of

731
00:37:41,760 --> 00:37:45,680
Speaker 1: things unpacked from that. Obviously. I listened to reggaeton growing up.

732
00:37:45,760 --> 00:37:47,759
Speaker 1: I listened to rap and hip hop growing up, and

733
00:37:48,800 --> 00:37:52,880
Speaker 1: as a man, I'll listen. I listen to cash Money Millionaires.

734
00:37:52,920 --> 00:37:55,040
Speaker 1: I'm for New Orleans. Oh, I'm for New Orleans.

735
00:37:55,120 --> 00:37:57,759
Speaker 2: I love New Orleans is my second favorite city as

736
00:37:57,760 --> 00:37:58,120
Speaker 2: a man.

737
00:37:58,560 --> 00:38:01,560
Speaker 1: Thirty four now, right, but then I'll hear a cash

738
00:38:01,600 --> 00:38:03,239
Speaker 1: money song that I used to listen to when I

739
00:38:03,280 --> 00:38:04,960
Speaker 1: was twelve, right right when I was.

740
00:38:04,920 --> 00:38:07,719
Speaker 4: Singing the world singing it. It was your ringtone and

741
00:38:07,760 --> 00:38:10,600
Speaker 4: I knew every lyric. Yeah, and I listened to an Now,

742
00:38:11,280 --> 00:38:14,000
Speaker 4: how was that okay? That I was hearing this?

743
00:38:15,120 --> 00:38:15,400
Speaker 2: Right?

744
00:38:15,640 --> 00:38:17,840
Speaker 1: These guys rap about the most you know listening and

745
00:38:17,880 --> 00:38:19,720
Speaker 1: I'm not I'm not here to say, hey, cash Money

746
00:38:19,719 --> 00:38:22,160
Speaker 1: guys like you guys are terrible, like whatever you're an artist,

747
00:38:22,200 --> 00:38:24,759
Speaker 1: and but then I'm like, damn, but bro, like, how

748
00:38:24,840 --> 00:38:26,600
Speaker 1: you going to how you going to have little men

749
00:38:26,640 --> 00:38:27,200
Speaker 1: listening to that?

750
00:38:27,360 --> 00:38:29,960
Speaker 2: The babies? I know, it is a lot. I mean

751
00:38:30,719 --> 00:38:35,759
Speaker 2: it's really hard. You can't really posit the blame on

752
00:38:35,880 --> 00:38:39,520
Speaker 2: individual artists. You have to really problematize and look at

753
00:38:39,520 --> 00:38:43,520
Speaker 2: the industry. Who gets rewarded for making what kind of content? Right?

754
00:38:43,560 --> 00:38:47,200
Speaker 2: And it's like, are you being over sexualized? Are you

755
00:38:48,040 --> 00:38:52,239
Speaker 2: falling prey to like tropes that you as whatever, as

756
00:38:52,280 --> 00:38:54,680
Speaker 2: a Latino man, as a black man, have to fall

757
00:38:54,719 --> 00:38:56,840
Speaker 2: into in order to sell your shit, or as a

758
00:38:56,880 --> 00:38:59,080
Speaker 2: female rapper, what do you have to talk about? Like

759
00:39:00,040 --> 00:39:02,279
Speaker 2: I'm definitely not going to be like, yeah, that's why

760
00:39:02,320 --> 00:39:04,680
Speaker 2: this person sex and that person sex, and because I

761
00:39:04,719 --> 00:39:07,760
Speaker 2: know behind them is a manager, our agents, is a lawyer,

762
00:39:07,960 --> 00:39:11,959
Speaker 2: is a fucking label. Is like it's a huge machine.

763
00:39:12,080 --> 00:39:14,200
Speaker 2: And at the end of the day, you don't survive

764
00:39:14,280 --> 00:39:18,640
Speaker 2: on a mainstream level without cow telling to those powers. Yeah,

765
00:39:18,680 --> 00:39:21,320
Speaker 2: which is why, like I think that you got to

766
00:39:21,320 --> 00:39:23,359
Speaker 2: be really careful about and you always have to be

767
00:39:24,160 --> 00:39:27,760
Speaker 2: interrogating your notion of success and like what it means

768
00:39:27,800 --> 00:39:31,279
Speaker 2: to have to have success within an industry that is

769
00:39:31,360 --> 00:39:36,400
Speaker 2: inherently racist, sexist, and violent towards people like us. You know,

770
00:39:36,840 --> 00:39:38,200
Speaker 2: it's crazy listen.

771
00:39:38,520 --> 00:39:42,279
Speaker 1: As a baker, chef or a musician or whatever, like

772
00:39:42,600 --> 00:39:45,560
Speaker 1: you have to play to the powers that be essentially,

773
00:39:45,760 --> 00:39:48,560
Speaker 1: and I think you're doing an amazing job. So I

774
00:39:48,560 --> 00:39:51,399
Speaker 1: wouldn't I wouldn't worry too much about it. But thank you.

775
00:39:51,440 --> 00:39:53,560
Speaker 1: Tell me about the teaching, Tell me about the school

776
00:39:53,560 --> 00:39:55,680
Speaker 1: and the music and everything like that, because.

777
00:39:55,600 --> 00:39:57,640
Speaker 2: Yeah, I mean, I've been teaching since I was little,

778
00:39:57,719 --> 00:40:00,600
Speaker 2: because you know, both of my parents, I mean and

779
00:40:00,640 --> 00:40:03,839
Speaker 2: my sister actually, so everybody in my family are all

780
00:40:03,880 --> 00:40:08,640
Speaker 2: teachers music or Spanish or different types of art forms.

781
00:40:09,440 --> 00:40:11,920
Speaker 2: And my grandma and my grandpa was a professor, and

782
00:40:11,960 --> 00:40:14,839
Speaker 2: you know, like it's just very in my body. It's

783
00:40:14,960 --> 00:40:16,960
Speaker 2: very in my brain and my body, in my way

784
00:40:16,960 --> 00:40:21,319
Speaker 2: of being. And so I was teaching music workshops from

785
00:40:21,520 --> 00:40:23,839
Speaker 2: you know, like five years old, just like along with

786
00:40:23,840 --> 00:40:27,640
Speaker 2: my family, like sharing skills that I could. And also

787
00:40:27,760 --> 00:40:29,560
Speaker 2: teaching is the best way to learn, you know, Like

788
00:40:29,600 --> 00:40:31,279
Speaker 2: what do I need to know? Like I'm about to

789
00:40:31,280 --> 00:40:34,160
Speaker 2: teach as Walletto? Where does Wiletto come from? Where does

790
00:40:34,200 --> 00:40:36,440
Speaker 2: the song come from? Who is the composer what like,

791
00:40:36,719 --> 00:40:39,240
Speaker 2: you know, at seven years old, you kind of start

792
00:40:39,480 --> 00:40:41,360
Speaker 2: thinking about things in a different way if you have

793
00:40:41,360 --> 00:40:44,600
Speaker 2: the responsibility to impart that knowledge to other people. I

794
00:40:44,640 --> 00:40:47,800
Speaker 2: started teaching when I came out of college with the

795
00:40:47,920 --> 00:40:52,120
Speaker 2: SUSD San Francisco School District Madiacci program, which was really

796
00:40:52,120 --> 00:40:55,560
Speaker 2: special because I grew up singing it. Dunchettas and sonas

797
00:40:55,560 --> 00:40:59,160
Speaker 2: and all the styles couched under this umbrella of mariachi,

798
00:41:00,080 --> 00:41:02,360
Speaker 2: very familiar with and I love like it makes my

799
00:41:02,400 --> 00:41:05,200
Speaker 2: heart sing, Like I'm so happy when I'm with my

800
00:41:05,320 --> 00:41:08,920
Speaker 2: kids and we're like belting at the top of our lungs,

801
00:41:09,040 --> 00:41:13,759
Speaker 2: like just these old and Mariacci songs. You know, it's

802
00:41:13,840 --> 00:41:20,040
Speaker 2: like amazing had Mo Socarino and Mo Socarino girl yas

803
00:41:20,120 --> 00:41:22,279
Speaker 2: Manda Da Da Da Da da da. Right, they're like

804
00:41:22,320 --> 00:41:25,839
Speaker 2: going crazy, they are going like dumb, Like I've had

805
00:41:25,920 --> 00:41:28,759
Speaker 2: kids like sobbing in my classes and I car it

806
00:41:29,000 --> 00:41:33,520
Speaker 2: almost every day from joy just of seeing these kids, like, oh,

807
00:41:33,560 --> 00:41:36,239
Speaker 2: my mom sings this on Saturday, and I'm like, that's right,

808
00:41:36,400 --> 00:41:39,360
Speaker 2: You're gonna be singing with her, Like this is what

809
00:41:39,520 --> 00:41:41,480
Speaker 2: makes me happy. I don't care if my kids know

810
00:41:41,560 --> 00:41:43,480
Speaker 2: my music I don't care who's listening to my music.

811
00:41:43,760 --> 00:41:47,439
Speaker 2: To see my children being able to form connections around music,

812
00:41:47,480 --> 00:41:51,279
Speaker 2: around culture with their families and with their peers is

813
00:41:51,840 --> 00:41:54,840
Speaker 2: I can't even put it towards. So to be able

814
00:41:54,880 --> 00:41:58,360
Speaker 2: to come into public schools my alma maters right schools

815
00:41:58,400 --> 00:42:00,839
Speaker 2: that I attended, for lack of a better word, it's

816
00:42:00,880 --> 00:42:03,600
Speaker 2: very fulfilling, you know, Like it's very special. It's super

817
00:42:03,640 --> 00:42:06,920
Speaker 2: important because I felt very alienated as a young person

818
00:42:07,600 --> 00:42:10,240
Speaker 2: performing and doing this kind of music. It was not cool.

819
00:42:11,440 --> 00:42:15,160
Speaker 2: I know that now with like Corrios, Corriloka Hiros, like

820
00:42:15,200 --> 00:42:18,880
Speaker 2: there's a movement towards back to Mexican regional music and

821
00:42:19,000 --> 00:42:23,719
Speaker 2: back to like an acknowledgment and a promotion and engagement

822
00:42:23,800 --> 00:42:27,839
Speaker 2: with more traditional forms like corrilo and vanda and all

823
00:42:27,920 --> 00:42:30,359
Speaker 2: this stuff. But when I was coming up, people looked

824
00:42:30,360 --> 00:42:32,040
Speaker 2: at me weird, you know, it was like, oh, are

825
00:42:32,080 --> 00:42:34,160
Speaker 2: you going to the soccer match? No, I have a gig,

826
00:42:34,719 --> 00:42:38,799
Speaker 2: And I felt very isolated in that way. So now

827
00:42:38,920 --> 00:42:41,719
Speaker 2: to be like teaching it to my kids and they're

828
00:42:41,760 --> 00:42:44,600
Speaker 2: stoked off of it, I'm like, oh my god, there

829
00:42:44,640 --> 00:42:46,800
Speaker 2: was a reason that I was learning this kind of music.

830
00:42:46,840 --> 00:42:50,200
Speaker 2: There's a reason that like I felt this connection. It's

831
00:42:50,239 --> 00:42:52,160
Speaker 2: not just something I was forced to do. It's not

832
00:42:52,200 --> 00:42:55,600
Speaker 2: just something that like I did in this black hole

833
00:42:55,760 --> 00:43:00,560
Speaker 2: of familial like you know, like the vees. It's it's

834
00:43:00,600 --> 00:43:04,239
Speaker 2: important and not only that, but it's like, how else

835
00:43:04,239 --> 00:43:08,200
Speaker 2: are we going to reform these genres and these traditions.

836
00:43:08,440 --> 00:43:12,279
Speaker 2: How else are we going to radicalize and completely reimagine

837
00:43:12,680 --> 00:43:18,400
Speaker 2: all of these beautiful, complex and sometimes problematic mediums. So

838
00:43:18,640 --> 00:43:23,560
Speaker 2: I'm I feel incredibly blessed to have access to that

839
00:43:23,719 --> 00:43:26,520
Speaker 2: kind of relationship with the kids, right.

840
00:43:26,719 --> 00:43:29,520
Speaker 1: I mean, you're a leader in that movement. I'm just like, damn, Like,

841
00:43:30,040 --> 00:43:33,160
Speaker 1: there are people you know, our age right now who

842
00:43:33,160 --> 00:43:35,480
Speaker 1: are trying to move the needle, and you know, whether

843
00:43:35,520 --> 00:43:37,799
Speaker 1: it's you know, for me, it's hey, where the black

844
00:43:37,880 --> 00:43:41,279
Speaker 1: artists and bakers? Where the where the Afrohundurans, Where the

845
00:43:41,280 --> 00:43:44,000
Speaker 1: Afro Latino artists and bakers or latinx if that's what

846
00:43:44,040 --> 00:43:46,440
Speaker 1: you choose. I'm just like, yo, I started off just

847
00:43:46,440 --> 00:43:49,080
Speaker 1: trying to big bread, but it turned into like, oh,

848
00:43:49,280 --> 00:43:53,680
Speaker 1: like me baking bread could impact the life of younger people,

849
00:43:54,040 --> 00:43:56,359
Speaker 1: right and show them that, oh, like you can bake

850
00:43:56,440 --> 00:43:59,240
Speaker 1: really good bread. Breads and you don't have to adhere

851
00:43:59,280 --> 00:44:00,360
Speaker 1: to Western standing.

852
00:44:00,480 --> 00:44:03,080
Speaker 2: No, nor do they have to be ashamed of wanting

853
00:44:03,080 --> 00:44:05,280
Speaker 2: to do that in the first place. It's like your

854
00:44:05,560 --> 00:44:10,720
Speaker 2: history and your heritage runs usually far deeper than these

855
00:44:11,200 --> 00:44:15,800
Speaker 2: Western spheres of acceptability that we are like brought into

856
00:44:16,200 --> 00:44:21,640
Speaker 2: in popular culture of any medium, right, baking, music, acting,

857
00:44:22,000 --> 00:44:25,920
Speaker 2: any type of culture production, baking, I don't.

858
00:44:26,160 --> 00:44:27,759
Speaker 1: All you can.

859
00:44:32,520 --> 00:44:32,839
Speaker 2: You see?

860
00:44:32,960 --> 00:44:37,359
Speaker 5: You see a butter Marocroissan, I a butter Macroissan? Did

861
00:44:37,360 --> 00:44:39,239
Speaker 5: you actually watch it?

862
00:44:45,280 --> 00:45:03,799
Speaker 1: Don't go anywhere. I'd be right back after this. You

863
00:45:03,800 --> 00:45:05,759
Speaker 1: don't like what comes next, so let's get right back

864
00:45:05,800 --> 00:45:11,279
Speaker 1: into it. You know, we got we got a couple

865
00:45:11,360 --> 00:45:13,680
Speaker 1: other things to do before the show wraps. But what's

866
00:45:13,719 --> 00:45:16,080
Speaker 1: next for you in terms of I know, you know,

867
00:45:16,120 --> 00:45:18,280
Speaker 1: are you touring the world? Are you taking over the world?

868
00:45:18,680 --> 00:45:20,919
Speaker 2: Well, this is the thing is that nobody knows.

869
00:45:21,800 --> 00:45:22,399
Speaker 1: Nobody knows.

870
00:45:22,560 --> 00:45:24,480
Speaker 2: I don't know. So I was laughing. I was like,

871
00:45:24,760 --> 00:45:28,000
Speaker 2: I'm in crisis, but like, no, in this moment, I

872
00:45:28,040 --> 00:45:30,920
Speaker 2: have no idea what is new for me? Like do

873
00:45:30,960 --> 00:45:32,000
Speaker 2: you know when this will air?

874
00:45:33,239 --> 00:45:34,880
Speaker 1: I don't know. In the summer maybe, Okay.

875
00:45:34,719 --> 00:45:36,720
Speaker 2: Well I'll tell you all my secrets. Then I haven't

876
00:45:36,760 --> 00:45:40,520
Speaker 2: told anybody except for my very best friend this. But

877
00:45:41,400 --> 00:45:47,960
Speaker 2: on Thursday, I have an audition for a program, a

878
00:45:48,040 --> 00:45:52,400
Speaker 2: master's program for Berkeley College of Music, right, and so

879
00:45:52,719 --> 00:45:56,080
Speaker 2: this is something that like, I have five jobs, I'm

880
00:45:56,120 --> 00:45:57,400
Speaker 2: in the middle of my career, like I have a

881
00:45:57,440 --> 00:45:59,840
Speaker 2: lot going on. But at the same time, I was like,

882
00:46:00,160 --> 00:46:02,120
Speaker 2: what if we try something new? So I have an

883
00:46:02,160 --> 00:46:07,360
Speaker 2: audition on Thursday. We don't see how it goes. The

884
00:46:07,400 --> 00:46:10,240
Speaker 2: trumpet for voice. Yeah, but I'm gonna be playing trumpet

885
00:46:10,280 --> 00:46:12,759
Speaker 2: as well. Yeah, So I'm gonna I'm gonna just do

886
00:46:12,880 --> 00:46:15,320
Speaker 2: my thing, you know, see how far it goes. Maybe

887
00:46:15,360 --> 00:46:18,080
Speaker 2: something will come of it, maybe not. Otherwise, I have

888
00:46:18,160 --> 00:46:20,600
Speaker 2: tons of music that I want to release but don't

889
00:46:21,040 --> 00:46:23,320
Speaker 2: have a firm timeline. And at the beginning of the

890
00:46:23,360 --> 00:46:25,600
Speaker 2: year it was driving me crazy. I was like, oh

891
00:46:25,719 --> 00:46:27,600
Speaker 2: my god, what am I doing? When is it going

892
00:46:27,640 --> 00:46:30,880
Speaker 2: to happen? Like where is this deal? Like we're in

893
00:46:31,040 --> 00:46:34,440
Speaker 2: process with so many different things. I was very impatient,

894
00:46:34,560 --> 00:46:38,399
Speaker 2: feeling really like, but now I'm like, oh my god,

895
00:46:38,440 --> 00:46:41,959
Speaker 2: what a blessing to have actually space to think about

896
00:46:41,960 --> 00:46:42,600
Speaker 2: what you want to do.

897
00:46:44,200 --> 00:46:47,960
Speaker 1: Damn, that's like, oh, there's levels to music. Right, I

898
00:46:48,000 --> 00:46:48,480
Speaker 1: don't know.

899
00:46:48,680 --> 00:46:51,480
Speaker 2: I mean, I don't think they want me, but whoaybe

900
00:46:51,560 --> 00:46:51,839
Speaker 2: they do?

901
00:46:51,960 --> 00:46:55,920
Speaker 1: Well? They won't hear this well after the fact settled.

902
00:46:56,080 --> 00:46:59,480
Speaker 1: All right, we have something that we need to do now.

903
00:46:59,520 --> 00:47:02,000
Speaker 1: It's called our flaky game. All right, We're gonna play

904
00:47:02,000 --> 00:47:04,799
Speaker 1: a game. Stoke. She's like, oh fucking game, bring it on,

905
00:47:05,800 --> 00:47:08,319
Speaker 1: because we we don't necessarily like prep people for this.

906
00:47:08,360 --> 00:47:10,959
Speaker 2: But it's it's not I honestly I do better without

907
00:47:10,960 --> 00:47:12,840
Speaker 2: any prep. That's why I haven't practiced for my audition.

908
00:47:14,920 --> 00:47:17,399
Speaker 1: Yeah again again, you've got you've got some leeway here

909
00:47:18,200 --> 00:47:20,719
Speaker 1: to the listeners, in case you hear the plate clinking there,

910
00:47:20,840 --> 00:47:24,279
Speaker 1: She is still continuing to So, I don't know.

911
00:47:24,320 --> 00:47:25,920
Speaker 2: They are big.

912
00:47:26,080 --> 00:47:26,719
Speaker 1: You gotta have them.

913
00:47:26,760 --> 00:47:29,680
Speaker 2: They are fucking big. But like I am working my

914
00:47:29,719 --> 00:47:32,080
Speaker 2: way through that ship, will I will get it?

915
00:47:32,080 --> 00:47:34,400
Speaker 1: Hold on, are they too big? No? Okay?

916
00:47:34,760 --> 00:47:38,040
Speaker 2: The only way and I will be too big is

917
00:47:38,160 --> 00:47:41,560
Speaker 2: if it's tough. But if it's tender the whole way through,

918
00:47:41,640 --> 00:47:43,239
Speaker 2: then you what it could be? This thing?

919
00:47:43,320 --> 00:47:46,560
Speaker 1: Yeah, it doesn't matter. It's still melting on this okay. Okay,

920
00:47:46,640 --> 00:47:48,120
Speaker 1: So I did something right, all right, So we're gonna

921
00:47:48,120 --> 00:47:50,000
Speaker 1: start a flaking game here. And typically what we like

922
00:47:50,040 --> 00:47:52,440
Speaker 1: to do is it'll usually have something to do with

923
00:47:52,520 --> 00:47:55,360
Speaker 1: the dish we prepare or your career. In this case,

924
00:47:55,440 --> 00:47:58,040
Speaker 1: we chose the dish, all right, which most people know

925
00:47:58,200 --> 00:48:07,319
Speaker 1: is a meatball. Right, So I'm gonna ask you some

926
00:48:07,440 --> 00:48:11,759
Speaker 1: questions about different international quote unquote all right, you're gonna

927
00:48:11,760 --> 00:48:14,480
Speaker 1: have to tell me, with your best judgment, what country

928
00:48:14,480 --> 00:48:16,000
Speaker 1: it comes from.

929
00:48:15,000 --> 00:48:19,480
Speaker 2: Oh, well it's okay. I grew up vegetarian, so this

930
00:48:19,600 --> 00:48:22,759
Speaker 2: is a great opportunity for me.

931
00:48:23,400 --> 00:48:30,600
Speaker 1: All right, all right, here we go. What country does

932
00:48:33,000 --> 00:48:34,439
Speaker 1: Mahuara come from?

933
00:48:35,080 --> 00:48:37,200
Speaker 2: Ouara?

934
00:48:37,600 --> 00:48:40,319
Speaker 1: Is it Jamaica? Is it from Morocco? Or is it

935
00:48:40,360 --> 00:48:41,000
Speaker 1: from Ireland?

936
00:48:41,480 --> 00:48:41,960
Speaker 2: Morocco?

937
00:48:42,360 --> 00:48:44,920
Speaker 1: Yes? Ding ding ding ding ding ding ding. Of course,

938
00:48:44,960 --> 00:48:48,040
Speaker 1: of course I have been. Oh ship, you've been Morocco.

939
00:48:48,640 --> 00:48:50,080
Speaker 1: Oh what part of Morocco did you go to?

940
00:48:50,280 --> 00:48:55,000
Speaker 2: I was in Maraccash, I was in and like some

941
00:48:55,320 --> 00:48:56,600
Speaker 2: other areas.

942
00:48:56,239 --> 00:49:02,080
Speaker 1: Around, we're all up in Morocco. Then, all right, okay,

943
00:49:02,560 --> 00:49:05,240
Speaker 1: is it Poland? Is it Scotland? Or is it Italy?

944
00:49:05,880 --> 00:49:06,280
Speaker 2: Italy?

945
00:49:07,560 --> 00:49:09,839
Speaker 1: Yes? Of course, of course, of course, what.

946
00:49:09,760 --> 00:49:11,560
Speaker 2: We If you had done this then I would have

947
00:49:11,600 --> 00:49:21,400
Speaker 2: said it would be called Pete.

948
00:49:21,880 --> 00:49:28,120
Speaker 1: This one, this one, I'm pretty sure accurate. What what

949
00:49:28,320 --> 00:49:30,600
Speaker 1: country does bitter ball in?

950
00:49:30,880 --> 00:49:33,200
Speaker 2: Oh, not the bitter ball in.

951
00:49:34,600 --> 00:49:37,600
Speaker 1: What country does bitter ballin come from? Is it Finland?

952
00:49:38,040 --> 00:49:40,080
Speaker 1: Is it China? Or is it the Netherlands?

953
00:49:40,840 --> 00:49:43,920
Speaker 2: Okay, well I don't know the difference between Finland and

954
00:49:43,960 --> 00:49:47,960
Speaker 2: the Netherlands, but which one sounds a little bit more

955
00:49:48,200 --> 00:49:49,480
Speaker 2: like it? Again?

956
00:49:50,120 --> 00:49:51,000
Speaker 1: Bitter? Bitter?

957
00:49:51,520 --> 00:49:53,759
Speaker 2: Is this the hand signal you want? No?

958
00:49:53,760 --> 00:49:56,879
Speaker 1: No, this is this is the panicking Brian. I hope

959
00:49:56,920 --> 00:50:00,160
Speaker 1: I'm not offending hand signal, Like, hey, guys, I' just

960
00:50:00,200 --> 00:50:01,360
Speaker 1: trying to say bitter balling.

961
00:50:01,920 --> 00:50:03,359
Speaker 2: And what are they do in Finland?

962
00:50:03,640 --> 00:50:07,480
Speaker 1: Oh, they like to take cold plunges, saunas and sauna

963
00:50:07,560 --> 00:50:08,240
Speaker 1: they love.

964
00:50:08,080 --> 00:50:16,120
Speaker 2: Snaky Let's say Finland. Didn't you just been weeding it

965
00:50:16,280 --> 00:50:16,680
Speaker 2: or something?

966
00:50:18,800 --> 00:50:23,080
Speaker 1: Apparently bitter balling is a savory and immensely popular food

967
00:50:23,560 --> 00:50:27,520
Speaker 1: served as a snack at bars in the Dutch countryside.

968
00:50:27,880 --> 00:50:30,040
Speaker 2: And are they bitter? Are they meatballs?

969
00:50:30,160 --> 00:50:33,720
Speaker 1: I don't. Yeah, there it's a breaded and deep fried Actually.

970
00:50:39,360 --> 00:50:42,120
Speaker 2: That's rice though, so deep fried meatball?

971
00:50:42,280 --> 00:50:44,880
Speaker 1: Yeah, a deep fried meatball. No, wonder it is bitter

972
00:50:44,960 --> 00:50:45,960
Speaker 1: because they got fried?

973
00:50:47,080 --> 00:50:48,319
Speaker 2: Is that what happens to meat when you.

974
00:50:48,640 --> 00:50:50,120
Speaker 1: Well, if I was a meatball, I wouldn't want to

975
00:50:50,120 --> 00:50:53,360
Speaker 1: be fried. I want to be braised or baked or baked.

976
00:50:54,320 --> 00:50:59,280
Speaker 1: We're gonna have to work out that bitter ball. No,

977
00:50:59,360 --> 00:51:10,120
Speaker 1: lie rely, that's old Cameron Ship.

978
00:51:10,480 --> 00:51:13,600
Speaker 2: Hey Cameron, that's Jim Jones.

979
00:51:14,680 --> 00:51:16,480
Speaker 1: Cameron, Cameron sampled it.

980
00:51:16,600 --> 00:51:18,120
Speaker 2: Oh my god, I don't know I'm old.

981
00:51:18,400 --> 00:51:25,160
Speaker 1: All right? So what country does both Vienne come from?

982
00:51:25,600 --> 00:51:29,720
Speaker 1: Vienn Is it Spain? Is it Vietnam? Or is it Italy?

983
00:51:30,200 --> 00:51:37,800
Speaker 2: Vietnam? Ding Ding ding dingba Vietnam.

984
00:51:40,400 --> 00:51:43,879
Speaker 1: So news flash, we're gonna do a special tour at

985
00:51:43,920 --> 00:51:44,200
Speaker 1: all of.

986
00:51:44,200 --> 00:51:46,560
Speaker 2: These touring in Finland, Vietnam.

987
00:51:46,640 --> 00:51:51,040
Speaker 1: No, No, Netherlands because Bitterball. We're gonna bitter Ball and

988
00:51:51,080 --> 00:51:53,680
Speaker 1: also Finland. It's the Sauna tour.

989
00:51:55,719 --> 00:51:57,000
Speaker 2: Okay, it's just like us.

990
00:51:57,880 --> 00:52:02,960
Speaker 1: It's just making a shay out. I think you should

991
00:52:03,000 --> 00:52:06,920
Speaker 1: have a food show sidebar anyway. All right, So here

992
00:52:06,960 --> 00:52:09,680
Speaker 1: at Flakey Busy we like to end our episodes with

993
00:52:09,719 --> 00:52:13,160
Speaker 1: our guests talking about some organizations that are very meaningful

994
00:52:13,200 --> 00:52:16,280
Speaker 1: to you, things that you are involved with to improve

995
00:52:16,280 --> 00:52:20,280
Speaker 1: your communities. I understand Mission Meals and Quik Ali Escuela

996
00:52:20,600 --> 00:52:22,319
Speaker 1: are special to you.

997
00:52:23,000 --> 00:52:25,959
Speaker 2: Yeah, definitely. Mission meals, I think did an amazing job

998
00:52:26,040 --> 00:52:31,319
Speaker 2: of really reaching undocumented folks, elderly people, a lot of

999
00:52:31,320 --> 00:52:34,560
Speaker 2: different community members that were left food and secure during

1000
00:52:34,600 --> 00:52:38,479
Speaker 2: the pandemic. They did direct food aids, so helping people

1001
00:52:38,560 --> 00:52:42,920
Speaker 2: that just like wouldn't be eating, you know, just sending

1002
00:52:42,960 --> 00:52:46,279
Speaker 2: them boxes, sending them a lot of different support. You know,

1003
00:52:46,280 --> 00:52:49,759
Speaker 2: they have a Patita their food program for dogs and

1004
00:52:49,880 --> 00:52:52,759
Speaker 2: for pets. So they just did a lot to keep

1005
00:52:52,800 --> 00:52:55,839
Speaker 2: the food and secure people of our community safe and

1006
00:52:56,000 --> 00:52:59,640
Speaker 2: said and healthy. And also just opened up, in collaboration

1007
00:52:59,680 --> 00:53:02,960
Speaker 2: with Home's just opened up a free food market. So

1008
00:53:03,000 --> 00:53:06,640
Speaker 2: that means so the members of this nonprofit mission Malls

1009
00:53:06,800 --> 00:53:11,800
Speaker 2: Coalition are able to go and actually you know, exert

1010
00:53:11,960 --> 00:53:15,400
Speaker 2: more control of their lives and decide what they want.

1011
00:53:15,480 --> 00:53:20,239
Speaker 2: It's all culturally relevant tailored to you know, the LATINX

1012
00:53:20,440 --> 00:53:23,640
Speaker 2: population out here. In the mission, people get to choose

1013
00:53:23,680 --> 00:53:25,160
Speaker 2: what they want and what they're going to cook with

1014
00:53:25,160 --> 00:53:27,000
Speaker 2: what they need for the week, and they don't have

1015
00:53:27,040 --> 00:53:29,960
Speaker 2: to pay for it. So that's like such an amazing

1016
00:53:29,960 --> 00:53:33,200
Speaker 2: initiative to me. Led by gabrie La Leman, who's a

1017
00:53:33,360 --> 00:53:37,759
Speaker 2: beautiful visual artist and community organizer. Weikakali is also a

1018
00:53:37,840 --> 00:53:41,440
Speaker 2: cultural school of dance and music led by Arian Cortez

1019
00:53:41,480 --> 00:53:44,600
Speaker 2: and Hessus Cortes, both of whom I know through teaching

1020
00:53:44,640 --> 00:53:47,680
Speaker 2: in the schools. They teach dance and music respectively, and

1021
00:53:47,760 --> 00:53:51,319
Speaker 2: they I mean, bro, Like I seen Hesus, we teach

1022
00:53:51,440 --> 00:53:53,279
Speaker 2: the same school. I seen him on Valentine's Day and

1023
00:53:53,280 --> 00:53:54,560
Speaker 2: I was like, oh, what are you guys seeing you

1024
00:53:54,800 --> 00:53:56,640
Speaker 2: to have fun? He was like, yeah, we teach till

1025
00:53:56,760 --> 00:54:00,600
Speaker 2: nine every night, after teaching in the school all day,

1026
00:54:00,760 --> 00:54:04,280
Speaker 2: after leading heading the Mariacci program for the entire district.

1027
00:54:04,560 --> 00:54:07,200
Speaker 2: I was like, damn, these people, like they are putting

1028
00:54:07,239 --> 00:54:10,799
Speaker 2: in work. So shouts out Quikakali, shouts out Brava, who

1029
00:54:10,840 --> 00:54:13,840
Speaker 2: hosts them, and their theater and their space. My nephew

1030
00:54:13,920 --> 00:54:18,000
Speaker 2: goes there to learn by left. It's just these people

1031
00:54:18,080 --> 00:54:21,759
Speaker 2: with just like extremely expensive spirits and like I hope

1032
00:54:21,760 --> 00:54:24,239
Speaker 2: to be like them, honestly, just fucking go them.

1033
00:54:24,320 --> 00:54:30,319
Speaker 1: Bro Wow, I'm just like, yo, should we just like

1034
00:54:30,560 --> 00:54:32,960
Speaker 1: stay in San Francisco and help? How can I help?

1035
00:54:33,040 --> 00:54:36,200
Speaker 2: How can I why I'm still here?

1036
00:54:36,440 --> 00:54:40,360
Speaker 1: Yeah? Yeah? And so is there a volunteering donation, like

1037
00:54:40,440 --> 00:54:41,959
Speaker 1: you know, a lot.

1038
00:54:41,880 --> 00:54:44,080
Speaker 2: Of different opportunities. I mean, if you got that money

1039
00:54:44,200 --> 00:54:46,880
Speaker 2: and pull out your check. But in that ways we

1040
00:54:46,920 --> 00:54:52,520
Speaker 2: can link to the funding bodies and putting attention and

1041
00:54:52,560 --> 00:54:55,080
Speaker 2: putting recognition on their names and on their projects. I

1042
00:54:55,080 --> 00:54:58,759
Speaker 2: think that like very often, the most important work goes

1043
00:54:58,840 --> 00:55:02,040
Speaker 2: under recognized, and that's.

1044
00:55:01,880 --> 00:55:07,759
Speaker 1: The shout out them. We really appreciate you being here

1045
00:55:07,800 --> 00:55:12,359
Speaker 1: today in the mission and Franco, thank you so much

1046
00:55:12,360 --> 00:55:15,320
Speaker 1: for coming out to Flaky Biscuit. It was an honor

1047
00:55:15,400 --> 00:55:19,520
Speaker 1: to have you here. Cecilia also dona Ya. Fam, make

1048
00:55:19,560 --> 00:55:22,000
Speaker 1: sure you get on your Spotify whatever you're listening to

1049
00:55:22,000 --> 00:55:25,520
Speaker 1: your music, get the algonvo going son, go clean the house,

1050
00:55:26,040 --> 00:55:29,880
Speaker 1: go write your book, go work out bitter Ball, and

1051
00:55:30,320 --> 00:55:32,719
Speaker 1: we about to do a remix out this mug. We

1052
00:55:32,760 --> 00:55:40,920
Speaker 1: about to have the Bitter Ball in freestyle. Thank you

1053
00:55:40,960 --> 00:55:42,759
Speaker 1: so much for coming up Flaky Biscuit. It was such

1054
00:55:42,760 --> 00:55:43,200
Speaker 1: a pleasure.

1055
00:55:43,360 --> 00:55:51,080
Speaker 2: Thank you for having me Illo, Thanks for listening.

1056
00:55:51,120 --> 00:55:54,759
Speaker 1: Fam. If you want to make the album for yourself,

1057
00:55:55,120 --> 00:55:57,080
Speaker 1: you already know you can find a recipe on shanaland

1058
00:55:57,080 --> 00:56:00,080
Speaker 1: dot com and Fam, tell me how it goes. You

1059
00:56:00,120 --> 00:56:01,799
Speaker 1: already know how it is. I want to know how

1060
00:56:02,440 --> 00:56:04,239
Speaker 1: what kind of t lists are you using? You know

1061
00:56:04,280 --> 00:56:05,800
Speaker 1: what I'm saying are you using it from the latta

1062
00:56:06,000 --> 00:56:08,280
Speaker 1: from the can or are you making it from scratch?

1063
00:56:08,520 --> 00:56:12,800
Speaker 1: Tag me artists in Brian tax Cecilia, Ladonia four one five,

1064
00:56:13,239 --> 00:56:15,440
Speaker 1: Post a photo, post some videos. You want to see

1065
00:56:15,480 --> 00:56:17,800
Speaker 1: all making some serside. I want to see how spicy

1066
00:56:17,800 --> 00:56:20,520
Speaker 1: all sausa get. I want to see who's like sneezing

1067
00:56:20,600 --> 00:56:23,080
Speaker 1: and got the seeds on their fingertips and got to

1068
00:56:23,200 --> 00:56:24,880
Speaker 1: wash the hands and can't touch the eyes and all

1069
00:56:24,880 --> 00:56:27,080
Speaker 1: that kind of thing. And of course get into the discord.

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00:56:27,280 --> 00:56:29,839
Speaker 1: Tell us how you did if you're not used to

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00:56:29,840 --> 00:56:32,640
Speaker 1: touch in gless wear some gloves. That's all I gotta say.

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00:56:33,120 --> 00:56:37,759
Speaker 1: And don't forget to check out Quikakali at quikakalif dot

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00:56:37,760 --> 00:56:41,200
Speaker 1: com and of course Mission Meals at Mission Meals coalition

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Speaker 1: dot org. You can find my handle and all of

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Speaker 1: the links that I mentioned in the show notes for

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00:56:45,400 --> 00:56:49,080
Speaker 1: this episode. So if you like Flakey Biscuit, you know

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00:56:49,120 --> 00:56:51,560
Speaker 1: what to do. Leave us a rating or review, share,

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00:56:51,680 --> 00:56:57,040
Speaker 1: subscribe like all of that. Flaky Biscuit is executive produced

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00:56:57,040 --> 00:57:01,640
Speaker 1: by Sandy Bailey, alex Alcea, Lauren Home, Tyler Klang, and

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00:57:01,719 --> 00:57:05,680
Speaker 1: Gabrielle Collins. Our creative producer is Bridget Kenna and our

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00:57:05,800 --> 00:57:08,920
Speaker 1: editor and producer is Nicholas Harder, with music by Crucial.

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00:57:09,160 --> 00:57:11,960
Speaker 1: Recipes from Flaky Biscuit can be found each week on

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00:57:12,040 --> 00:57:15,840
Speaker 1: shondaland dot Com. Subscribe to the Shondaland YouTube channel for

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00:57:16,000 --> 00:57:21,600
Speaker 1: more Flaky Biscuit content. Flaky Biscuit is a production of

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00:57:21,600 --> 00:57:25,600
Speaker 1: Shondaland Audio in partnership with iHeartRadio. For more podcasts from

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00:57:25,640 --> 00:57:30,640
Speaker 1: Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever

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00:57:30,680 --> 00:57:31,880
Speaker 1: you listen to your favorite shows.