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Speaker 1: Welcome to Money Making Conversation Masterclass. I'm your host with

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Speaker 1: Sean McDonald. I recognize that we all have different definitions

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Speaker 1: of success. For you, it may be the size of

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Speaker 1: your paycheck. Mine is helping people and inspiring them to

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Speaker 1: accomplish their goals and live their very best life. It's

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Speaker 1: time to stop reading other people's success stories. I tell

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Speaker 1: that people, I tell it every episode, and start writing

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Speaker 1: your own. People always talking about purpose and gifts. If

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Speaker 1: you have a gift or purpose, lead with your gift

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Speaker 1: and don't let your friends, family, or co worker stop

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Speaker 1: you from planning or living your dream. As always, I'm

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Speaker 1: excited about about my guests of Money Making Conversation Masterclass,

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Speaker 1: and today I'm even more excited when you sit down

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Speaker 1: and watch a guy do things that you go I

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Speaker 1: think I can do that. Not really, not really. His

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Speaker 1: name is Adam Richmond. He is He made his name

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Speaker 1: on TV as the start of Man Business few that

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Speaker 1: I can't tell you how many episodes I've seen that

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Speaker 1: this guy. He was willing to eat large amounts of

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Speaker 1: food in short periods of time, taking these challenges from

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Speaker 1: various restaurants across the country. To me, it was the

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Speaker 1: world and alas now promoting this new series Adam the eighties,

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Speaker 1: like if you're a video, I got the big old

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Speaker 1: box right here, they sit down here for marketing, and

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Speaker 1: I got all the little goodies that they put in

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Speaker 1: that box. The popular series also another populiceies that he

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Speaker 1: holds on the History Talent called The Food That Built America,

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Speaker 1: which is really really a cool show, is also airing

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Speaker 1: in season three. Both shows us like I said that

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Speaker 1: earlier or on Sunday nights on the History Channel. Now,

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Speaker 1: let's get back to the eighties. That was a decade,

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Speaker 1: you know, when food was all about the flavor. And

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Speaker 1: this ten episode series follows Richmond as he digs into

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Speaker 1: the most nostalgic and you said nostalgic because some of

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Speaker 1: the foods is out today and I'm still eating this.

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Speaker 1: So we're gonna talk about that. So I may I

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Speaker 1: may be a bit of nostalgic and still just don't

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Speaker 1: want to let go, just don't want to let go.

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Speaker 1: But his views were relieved the decade by joining Richmond

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Speaker 1: and journey back to where these brands all began. That's

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Speaker 1: the really cool part about it. We're gonna talk about

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Speaker 1: that during the interview learned about their majing secrets. Never

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Speaker 1: reveal and watch this. Richmond tries versions of products that

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Speaker 1: were never intended for public use. Please Walk with the

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Speaker 1: Money Making Conversations Masterclass. The host of two History Channel shows,

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Speaker 1: My man, Adam Richmond. How are you doing? Adam? Thank

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Speaker 1: you so much for having me. It's an honor. And

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Speaker 1: I'll tell some Adam, I would just go back to

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Speaker 1: a little history. Uh, just becoming a fan of yours.

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Speaker 1: And uh, you know, as a younger guy, you know,

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Speaker 1: people always say, man, you can eat, you can eat,

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Speaker 1: you can eat. Okay, now now know on you. I

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Speaker 1: can't eat. I can't eat. I I consume a nice

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Speaker 1: amount of food. But I would tell you this. I'm

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Speaker 1: gonna tell you this. I okay, how much money I make,

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Speaker 1: I'll still go to buffet's, man, I go to the corral.

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Speaker 1: I'll still roll up in there, man, and in child out.

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Speaker 1: So I enjoy variety, and I still I understand the

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Speaker 1: value of a great steakhouse. But boy, I want to

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Speaker 1: go by our buffet is still enjoy that? What got

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Speaker 1: you into the business, Adam? Well, uh, yeah, I don't

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Speaker 1: eat like that normally. I don't think I don't be

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Speaker 1: here if I. UM. I started acting when I was

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Speaker 1: about nine, and I loved food and I love the language,

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Speaker 1: the story of food, the shared communications through food and

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Speaker 1: stuff like this. But it was always a hobby and advocation.

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Speaker 1: And UM I was told like, I guess many Jews

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Speaker 1: from the Northeast are told like, you're going to become

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Speaker 1: a doctor. And that was the path I was on.

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Speaker 1: And then UM slowly became a little disenchanted with science,

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Speaker 1: fell more in love with languages. I speak French, I

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Speaker 1: speak Hebrew, speak some Japanese. UM. And then UM I

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Speaker 1: but began acting just on my own. I started came

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Speaker 1: out of Emory University in Atlanta. I worked for the

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Speaker 1: Olympics in nineties six and then Atlanta is a great

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Speaker 1: town for a non union actor to start, at least

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Speaker 1: it was in the mid nineties. And so food became

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Speaker 1: a way to support my acting habits. So working at restaurants,

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Speaker 1: working in kitchens, and UM, you end up with two

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Speaker 1: education and simultaneous in arts education in the culinary one

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Speaker 1: and uh, flashing very far forward. I came out of

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Speaker 1: Yale Drama School, UM because I decided that if I

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Speaker 1: got a master's from a good school. At very least

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Speaker 1: I could teach in the arts at the university level

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Speaker 1: and make at least a six figure income and provide

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Speaker 1: for a family and so and so forth. And Mom

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Speaker 1: would get the sticker for the back of her car

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Speaker 1: that said Yale to get the Yale Mom coffee mug.

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Speaker 1: I'm straight. So basically what ended up happening was, UM,

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Speaker 1: I came out of Yale, I was blessed to be

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Speaker 1: signed with the agents, started working, and again the food

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Speaker 1: stuff sort of augmented and supported all the acting stuff.

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Speaker 1: And UM, I read three books in very short succession.

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Speaker 1: But I personally, UM, I consider to be the lynchpins

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Speaker 1: of me achieving a mode of him of success. And

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Speaker 1: I don't get any kind of kick back. I want

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Speaker 1: to make that clear. These are just genuine books I

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Speaker 1: read that helped me. I read a book called The

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Speaker 1: Way of the Peaceful Warrior, and then I read The

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Speaker 1: Four Agreements by Don Miguel Louise, and then I read

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Speaker 1: a book called The Renaissance Soul by Margaret Loebanstein. Life

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Speaker 1: Design for People. Uh, it's it's called life Design for

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Speaker 1: people with too many passions to pick just one. And UM.

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Speaker 1: In that book There was one particular exercise called the

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Speaker 1: reverse flow chart where you sort of took your passions

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Speaker 1: and your abilities and it helped you kind of ascertain

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Speaker 1: what you are career, couldn't should be. And I knew

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Speaker 1: I had this entertainment skill set and you know, knowledge

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Speaker 1: base and work experience resume, and then I had a

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Speaker 1: culinary one, and I knew that it was the merging

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Speaker 1: of the two that was the thing. And then I

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Speaker 1: just launched myself at every opportunity and opportunity UH came

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Speaker 1: my way, um through one of the agents that I

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Speaker 1: signed with out of graduate school, and I launched myself

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Speaker 1: at it like a juggernaut, Like I just was like,

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Speaker 1: if this is what you want and this is the opportunity. Um.

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Speaker 1: You know, I had studied international studies, so I knew

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Speaker 1: travel was a thing. I had cut formal training as

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Speaker 1: a sushi chef, so I knew that was a thing.

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Speaker 1: And I had a masters from Yell Drama, so a

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Speaker 1: new performance was my thing. So I needed to find

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Speaker 1: a way to fuse travel, food and performance. And when

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Speaker 1: the opportunity came, you just have to come at it,

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Speaker 1: no let up. You just have to put everything you

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Speaker 1: have into those opportunities. And that's that's kind of what

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Speaker 1: I did. Audition, so man versus food? Did you have

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Speaker 1: to like eat food from him? That the rep part

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Speaker 1: of the audition, believe it was. There was no five

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Speaker 1: pound burrito audition. But but the first audition actually you

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Speaker 1: did have to bring some food, but they wanted to

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Speaker 1: see how you could describe flavor and how you made

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Speaker 1: it look when you ate um. Then there were subsequent auditions, interviews,

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Speaker 1: they check your references, and then the final screen test

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Speaker 1: was at CATS's Deli and it was on Balantine's Day

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Speaker 1: of two thousand and eight. And uh, it was me

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Speaker 1: in the final six dudes. And I had a very

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Speaker 1: good mentor when I worked at Actors Theater of Louisville, Kentucky,

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Speaker 1: John Jordy said, an audition is not some kind of

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Speaker 1: new age experience. It's competition. It's a competition. You're there

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Speaker 1: to get a job. There there to get a job,

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Speaker 1: and whether or not you pay your bills in a

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Speaker 1: meaningful manner for the next however long, depends upon how

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Speaker 1: well you fare in this competition. So you can make

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Speaker 1: nice nice with everybody else, but you're there to lock

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Speaker 1: it down and get a damn job. So uh uh.

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Speaker 1: I auditioned and that that final screen test, I had

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Speaker 1: to eat a gigantic double Ruben cries and I'll tell

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Speaker 1: you what. The sandwiches and cats as you're not cheap

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Speaker 1: and I was pretty broke and so being able to

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Speaker 1: get a cat's and sandwich for free, it was pretty dope.

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Speaker 1: That was what Those fries, those fries, and I've been there.

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Speaker 1: That's awesome place. So good. We'll be right back with

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Speaker 1: more Money Making Conversations Masterclass with Rushan McDonald. Now, let's

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Speaker 1: return to Money Making Conversations Masterclass with Rushan McDonald. You

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Speaker 1: know the beauty of you as a as a talent,

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Speaker 1: because that explains now how the Indian of the man

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Speaker 1: versus food. Because you always had those little fake press

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Speaker 1: conferences you had to say so and I'm gonna tell

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Speaker 1: you some that that made me a fan of yours

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Speaker 1: because you could you know, you have a siste humor.

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Speaker 1: You know, you didn't take it for real, but it

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Speaker 1: was that it was that personality to the next level.

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Speaker 1: And you always had a nice, charming all and you

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Speaker 1: did they they let's tell you they hired the right

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Speaker 1: person because all those things when you ate. It was

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Speaker 1: a journey, and when you talk to people, you look comfortable,

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Speaker 1: you look like a regular guy. In the end, it

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Speaker 1: was a spoof having people I could like ask you

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Speaker 1: questions and things like that. So really that was the

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Speaker 1: pasona that you built out and you became this connoisseur,

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Speaker 1: this star of consuming food. But really you was an

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Speaker 1: entertainer to me, you know, because I could see you

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Speaker 1: being a game show host easily, and I'm pretty sure

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Speaker 1: you've done that in your lifetime. But the thing about it,

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Speaker 1: but right now, and you're in this food industry. And

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Speaker 1: then so a little background on me is that when

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Speaker 1: I when I heard about the show, you know, out

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Speaker 1: of each the eighties, in six I was working for

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Speaker 1: IBM and had my math degree. Everybody thought I was

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Speaker 1: gonna stay at IBM, but I wanted to pursue a

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Speaker 1: career as a stand up comedian, and so I left

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Speaker 1: IBM and so shocked everybody to pursue a career and

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Speaker 1: stand up comedian. Well, I was a road comedian. So

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Speaker 1: when you start talking about at the eighties, I was out.

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Speaker 1: They're consuming Roy Rogers. I was there, brother, I was there,

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Speaker 1: you know. So so this this is the fun journey

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Speaker 1: for me, and just interviewing you was kind of like, wow,

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Speaker 1: I did that. Oh yeah, I remember that. But when

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Speaker 1: when I saw Roy Rogers, that really hit home for me.

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Speaker 1: So just just talk about being involved in this series.

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Speaker 1: You know, you got this serious about the Food That

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Speaker 1: Built America. But just talk about a little about this show.

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Speaker 1: And I'm gonna throwing my little comments here in there

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Speaker 1: because I kind of like experienced this because I was

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Speaker 1: on the road in the eighties and stuff. I love it. Yeah,

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Speaker 1: Roy Rogers owned the car for sure. That's that was there.

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Speaker 1: That was their domain for sure. Well, so the two

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Speaker 1: shows are so fascinating because they sort of compliment each

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Speaker 1: other just you do. Um and so Food That Built

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Speaker 1: America it's one of the most inspiring ones for me personally.

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Speaker 1: And I'm not saying that because a minute or minute, um,

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Speaker 1: these men and women bet on themselves, bet on themselves

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Speaker 1: when the world bet against them, when common sense met

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Speaker 1: against them, And I think there's a lesson in that.

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Speaker 1: But also Bill Maher once said, we live in a

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Speaker 1: guitar hero culture where everybody wants to play the solo,

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Speaker 1: but nobody wants to learn the chords. And I think

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Speaker 1: that these are people that spend time in the trenches

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Speaker 1: and you don't realize how much sweat equity. You know,

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Speaker 1: people hear about the success, but they don't really pay

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Speaker 1: attention to what it took to get there. And I

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Speaker 1: think that that's that's the coolest part. And so for

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Speaker 1: me the other aspects, I love those little bits of

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Speaker 1: nickel knowledge where you uh know, that little factoid about

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Speaker 1: that cookie or that symbol or that company and it's

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Speaker 1: something interesting. So to look at the new Wendy's logo

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Speaker 1: and see the word Mom hidden in the ruffles of

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Speaker 1: Wendy's shirt because they want to evoke Mom's home cooking.

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Speaker 1: Or the fact that the Oreo cookie came after the

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Speaker 1: Hydros and the symbol on that cookie actually comes from

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Speaker 1: this medieval guild symbol. Or even the fact that whilely Amos,

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Speaker 1: a famous Amos was an agent at William Morris, discovered

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Speaker 1: Simon and Garf uncle and got one of the first

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Speaker 1: loans to start his business from Marvin Gay. All those

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Speaker 1: cool little facts, I just think you get a deeper

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Speaker 1: appreciation of the culinary world around us. It's beautifully shot,

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Speaker 1: and whether it's this season, whether it's beer, whether it's bread,

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Speaker 1: whether it's sweets, whether it's um, casual dining. I think

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Speaker 1: that there is something for everyone. There is something will

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Speaker 1: connect with everyone, male entrepreneurs, female, black, white, Asian. I

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Speaker 1: think that it's remarkable. The other thing that And then

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Speaker 1: again for me, I was born in seventy four, so

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Speaker 1: the these were my decade. And uh, you know, you

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Speaker 1: remember stuff from when you're six years old, So I

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Speaker 1: remember where this eighty and Reagan was in the White House.

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Speaker 1: Let me slap because I want to get off that

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Speaker 1: the show The Food that Built America that that was

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Speaker 1: because you know, because of the fact that you know,

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Speaker 1: I'm I'm a fan of like those ripley believe it

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Speaker 1: in the nots and this is kind of like that,

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Speaker 1: but for food, you know, because you don't believe that

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Speaker 1: this actually happened this way, Like he was talking about uh,

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Speaker 1: famous aimers, and like several years ago he had contacted

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Speaker 1: these people, contacted me about doing a documentary and and

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Speaker 1: so like I said, the whole Marvin Ya, he told

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Speaker 1: me that whole story and the fact that you know,

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Speaker 1: his cookies don't look like cookies, they like really like

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Speaker 1: like a quarter of a cookie. And he said that

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Speaker 1: was right like a little you know, it's like, you know,

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Speaker 1: if you the way we consume cookies nowadays, he almost

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Speaker 1: looked like chips. And the fact that he was able

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Speaker 1: to pull that off. He was talking about going from

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Speaker 1: car to car. The whole back story read like you say,

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Speaker 1: it is really compelling because you go as an entrepreneur,

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Speaker 1: there was before social media, before the internet. These are

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Speaker 1: just people sometimes going from you know, store to store

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Speaker 1: or person to person to to get their word out.

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Speaker 1: And then the brand just took off of all those stories.

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Speaker 1: Because there's a lot it's the third season. What's the

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Speaker 1: most compelling is that the individual or is the product

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Speaker 1: that they have to come up question? I think it's

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Speaker 1: the effort of the individual. I think you have to

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Speaker 1: have a product that you believe in that goes without saying.

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Speaker 1: And I'm very impressed by when you look at everyone

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Speaker 1: from Campbell's soup to the lady that founded Pepage Farm,

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Speaker 1: there was an uncompromising level of standards that, um, both

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Speaker 1: inspires me, it makes me feel a little bit of

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Speaker 1: corners sometimes I'll be honest with you, but um, I

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Speaker 1: think that every single it's like what's that old line

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Speaker 1: from the old old song they all after Christopher Columbus.

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Speaker 1: But I feel that this is very much the case.

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Speaker 1: So I feel that it's the individual. I feel that um,

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Speaker 1: hard work and determinational loan or omnipotent as it seems.

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Speaker 1: And and I'll say, you know, because that's the thing. Right.

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Speaker 1: While he amos had an original cookie, a good cookie,

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Speaker 1: a great personality, but by his own admission a businessman,

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Speaker 1: he was none. And he's scaled up, uh, devoid of

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Speaker 1: a business plan to match that scale. Decisions were made,

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Speaker 1: fiscal decisions were made, um that were ill advised, you know,

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Speaker 1: to be in a difficult location at a walking ball

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Speaker 1: in Arizona with no air conditioning, Like it's just poor forethought.

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Speaker 1: And you know, you have an entrepreneur. And let's also

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Speaker 1: be honest, an African American entrepreneur in the eighties who

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Speaker 1: who sadly can now no longer even use his own

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Speaker 1: face and name on a hot he created with his

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Speaker 1: aunt as a child. And that's profoundly tragic. But uh,

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Speaker 1: there's a playwright named Stephen Diets and he wrote an

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Speaker 1: essay called an audience Manifesto, and he said, if the

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Speaker 1: artist trips, we know to jump. If the artist hits

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Speaker 1: their head. We know two duck. And I think that

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Speaker 1: that's where Wally Amos is worth his weight in gold,

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Speaker 1: is that he is such a warm, wonderful Zen's type

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Speaker 1: of individual that despite the slings and arrows. I mean,

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Speaker 1: my god, who would think Whally Amos could go on

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Speaker 1: Shark Tank and not get a deal and that happened.

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Speaker 1: And yet um, he's very forthcoming because you know he

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Speaker 1: got that deal with I believe it was Bloomingdale's and

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Speaker 1: he was in all these stores and didn't have a

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Speaker 1: production fills. He couldn't scale to meet the demand. And

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Speaker 1: then the flip side, you know, we juxtaposed this in

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Speaker 1: food that built America is Debbie Field. And we could

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Speaker 1: also acknowledge that the eighties and I say this as

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Speaker 1: you know, the son of a very strong stepmom and

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Speaker 1: mom who hit their head on that glass ceiling several times.

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Speaker 1: Is straight up like for women as entrepreneurs in the eighties,

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Speaker 1: it was not a warm, welcoming time. And Debbie Field,

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Speaker 1: I think, if I'm not mistaken, she had something like

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Speaker 1: a twenty one percent interest rate on her first loan

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Speaker 1: and she said it was the best money she could

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Speaker 1: ever get because it was the only money she Her

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Speaker 1: husband leveraged his house, but Debbie Field kept it small

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Speaker 1: till it was a proven concept. She actually walked the

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Speaker 1: streets of Paolo Alto. She wasn't selling as much as

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Speaker 1: she felt she could. And you know what I said

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Speaker 1: about betting on yourself. Someone made a really harsh comment

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Speaker 1: to her at a dinner party, saying how she had

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Speaker 1: this stupid pipe dreams. She was a beautiful woman, still is,

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Speaker 1: but a beautiful woman, and so they thought she was

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Speaker 1: just this pretty housewife. And she locked up the shop,

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Speaker 1: took samples on a tray, pounded the pavement, built the

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Speaker 1: ground swell, built the demand, and her husband was At

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Speaker 1: the time of the eighties, they called it an economic futurist.

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Speaker 1: What we call today is I t He realized that

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Speaker 1: she could exert quality control, maintained proprietary UM recipes, UM track,

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Speaker 1: you know, losses and gains and whatever through a computer,

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Speaker 1: and it changed the game. And I feel that's why

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Speaker 1: I talk about the individual. They both had great cookies.

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Speaker 1: One of them had a better business plan. Absolutely in

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Speaker 1: Subway had great Both have decent sandwiches. Subway you scientific

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Speaker 1: method and blew them off the bat. Absolutely We'll be

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Speaker 1: right back with more money Making Conversations Masterclass with Rushan McDonald. Now,

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Speaker 1: let's return to Money Making Conversations Masterclass with Rushan McDonald.

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Speaker 1: You know the fun part about the eighties show, you know,

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Speaker 1: because was on the road out there doing my thing,

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Speaker 1: and even when I go in the airport, you know,

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Speaker 1: I said, Annie end, you know, I will stop and

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Speaker 1: give me that lemonade. That's what I do. I get,

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Speaker 1: I get a plane one and give me a lemonade.

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Speaker 1: And brother, I am happy. I'm walking down. I'll take

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Speaker 1: it on the plane. I don't care. From the first class.

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Speaker 1: I got my Auntie Auntie ms into that, and I'm

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Speaker 1: excited the same thing with Center Bons and when they

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Speaker 1: came out with the minis, but we all started with

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Speaker 1: the Center Bonds and then the Mr T s. It

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Speaker 1: was just it was just a flood of just stuff

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Speaker 1: coming to me. Go oh YEA forgot about that Mr

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Speaker 1: T And then and then and then they said, just

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Speaker 1: package about the bubble gum that you too at one time.

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Speaker 1: All the sweet goes away. It was just it was

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Speaker 1: just a fun stuff. But the point that really got

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Speaker 1: to me that when I was doing a background on

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Speaker 1: this was the fact that I didn't know that the

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Speaker 1: McDonald's flies were prepared a different way and then and

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Speaker 1: then they changed the syrup on the coat. Talk about

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Speaker 1: that type of information that you're getting out of that

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Speaker 1: show that right, there's a lot of hot moments in

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Speaker 1: that or oh I didn't know absolutely absolutely so yes,

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Speaker 1: So moving to the other show out of meets the eighties,

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Speaker 1: we look at this incredibly dynamic, energetic, wild wildly innovative

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Speaker 1: decade through the prism of food, right, and like you said,

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Speaker 1: we will basically go to the origin story for these

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Speaker 1: brands that came out in the eighties and became national

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Speaker 1: and global icons like Cinnabon and Anti Ann's, you know,

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Speaker 1: and and so on and so forth. Um, and then

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Speaker 1: look at things that appeared in the eighties and maybe

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Speaker 1: disappear so un those breakfast right, exactly exactly right. And obviously,

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Speaker 1: because you know, you're incredibly you know, brilliant man with

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Speaker 1: the head for numbers, you understand that. Um, you know,

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Speaker 1: when Reagan switched to supply side economics, economics floods the

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Speaker 1: economy with money until the recessions in the nineties, and uh,

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Speaker 1: and then everyone wears flannel and gets tribal tattoos. But

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Speaker 1: until then it was big shoulder pads, big hair jay ones,

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Speaker 1: you know, Bo Jackson Cross traders. Right in the eighties

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Speaker 1: was unlike today. You didn't necessarily have to have nutritional

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Speaker 1: info on your food. You did not have to have

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Speaker 1: calories at fast food restaurants. There was no real concentration

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Speaker 1: unless it was medically ordained or religiously specified. I think

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Speaker 1: you needed to be vegan, vegetarian, paleo, keto, whole thirty

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Speaker 1: five to you know all these other atkins not a thing.

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Speaker 1: A diet culture emerged in the eighties, but it was fat,

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Speaker 1: fat fat. It was Jane Fonda's work out, the grapefruit

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Speaker 1: diet in the Beverly Hills. Because I was a Jane Fonda,

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Speaker 1: I had to. I had. I had the VHS taps

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Speaker 1: and the beata my step my stepmom, and I was

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Speaker 1: a little chovy kid my stepmom. No leg warmers though,

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Speaker 1: because you know that's child abuse. But I was just

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Speaker 1: gonna tell you because I was, I had to leg

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Speaker 1: warmers because I was, I was an instructor. Adam you

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Speaker 1: talk to in the world here, I love you probably

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Speaker 1: look good at that. I would look I want I

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Speaker 1: want to look like a little decorated hippo. And then

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Speaker 1: then the other thing is if you were called there

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Speaker 1: was that show for broadcast TV, Richard Simmons had Healthy Eating.

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Speaker 1: There was a guy Captain Kangaroo and other shows called

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Speaker 1: Slim Goodbody who would wear a suit where you could

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Speaker 1: see organs stuff. And so there was this this effort

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Speaker 1: because by the eighties people were watching roughly eight hours

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Speaker 1: of television. Today, Um, you had a whole generation of

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Speaker 1: latch key kids. As two parent families, two parent working

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Speaker 1: families became the norm. Women had room in the workplace

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Speaker 1: that they never did before. Um, there was a one

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Speaker 1: third increase of white collar workers. You had parents gone.

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Speaker 1: Plus you had the invention of the microwave, which allows

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Speaker 1: children the ability to cook, parents to prepare meals incredibly quickly,

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Speaker 1: gives company is a new avenue for revenue, allows a

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Speaker 1: whole other market for leftovers and home delivery because it

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Speaker 1: doesn't take a whole production to reheat something or remake

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Speaker 1: something or reconstitute something. And um, you know, and then

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Speaker 1: with all the fluctuating economic stuff, there was a new pivot.

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Speaker 1: So bringing it to what you said about Coca Cola

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Speaker 1: and McDonald's French fries. So and well, this is so

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Speaker 1: cool because we went to this food lab called Mats

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Speaker 1: and Labs in northern California, just south of San Francisco,

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Speaker 1: and it's just's relatively close to San Jose and it's

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Speaker 1: um just spectacular and quite frankly. I mean, these guys

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Speaker 1: have developed everything from like the frappuccino, some of the

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Speaker 1: nut milks you've seen. But it's a food lab. These

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Speaker 1: are two food scientists. And what happened was in the

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Speaker 1: eighties there was a millionaire who had had a heart

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Speaker 1: attack and his doctors cautioned him about fast food. He

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Speaker 1: spent his money on this crusade to health if I

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Speaker 1: fast food And one of the things they talked about

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Speaker 1: was how McDonald's would fry their french fries and beef tallow,

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Speaker 1: which is solidified beef fat. And it's still done in England.

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Speaker 1: If you've ever had a roast dinner anywhere at a

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Speaker 1: pub or at a restaurant in England, Uh, they use

427
00:24:21,440 --> 00:24:25,119
Speaker 1: duck fat um every gastro pub and their mama that

428
00:24:25,280 --> 00:24:29,080
Speaker 1: serves Brussels sprouts, said Patte or whatever they do a

429
00:24:29,200 --> 00:24:33,199
Speaker 1: duck fat fry. So frying in suet or tallow is very,

430
00:24:33,359 --> 00:24:37,639
Speaker 1: very common, but it's way more saturated fat. Remember, if

431
00:24:37,680 --> 00:24:42,000
Speaker 1: any animal product has cholesterol, any plant product doesn't. So

432
00:24:42,480 --> 00:24:45,440
Speaker 1: you could eat a pound of vegan cheese, you may have,

433
00:24:46,560 --> 00:24:48,159
Speaker 1: you know, taken in quite a bit of fat, but

434
00:24:48,200 --> 00:24:53,199
Speaker 1: you will have taken in no cholesterol. And basically he

435
00:24:53,280 --> 00:24:57,360
Speaker 1: started this crusade. And strangely enough, all the restaurants, both

436
00:24:57,440 --> 00:25:01,440
Speaker 1: McDonald's Burger King pivoted on the same day away from

437
00:25:01,800 --> 00:25:08,240
Speaker 1: beef tallo and began frying in a beef flavored vegetable oil. Um.

438
00:25:08,359 --> 00:25:11,840
Speaker 1: The other thing is, as you mentioned Coca Cola. Now,

439
00:25:12,040 --> 00:25:16,080
Speaker 1: being a former Atlanta boy myself and having gone to Emery,

440
00:25:16,200 --> 00:25:20,680
Speaker 1: my father may rest in peace with my pop right here. Uh,

441
00:25:20,840 --> 00:25:24,080
Speaker 1: I'll never forget. Um I was down to I was

442
00:25:24,119 --> 00:25:29,520
Speaker 1: deciding between three schools. I was deciding between University Chicago, Washington,

443
00:25:29,640 --> 00:25:35,000
Speaker 1: University St. Louis, actually four schools, Union College and Schenectady

444
00:25:35,040 --> 00:25:41,280
Speaker 1: and Emery and I UM. I it was pretty gung

445
00:25:41,320 --> 00:25:44,120
Speaker 1: ho about Emery because by then I knew that if

446
00:25:44,119 --> 00:25:47,120
Speaker 1: I were there in nine six, I was at least

447
00:25:47,160 --> 00:25:48,800
Speaker 1: going to be there for the Olympics. And I'm an

448
00:25:48,800 --> 00:25:52,560
Speaker 1: Olympics junkie, and as it turned out, in nine six,

449
00:25:52,600 --> 00:25:57,920
Speaker 1: I had a Super Bowl, a World Series, and an Olympics. Deltas, Xerox,

450
00:25:57,960 --> 00:26:01,000
Speaker 1: and Coke all had headquarters there, so I thought it

451
00:26:01,080 --> 00:26:05,600
Speaker 1: increased the likelihood of employment opportunities very least internship opportunities,

452
00:26:05,920 --> 00:26:09,560
Speaker 1: because those companies are big enough that if I decided marketing,

453
00:26:09,600 --> 00:26:12,359
Speaker 1: they all have a big marketing. I decided pr they

454
00:26:12,400 --> 00:26:15,439
Speaker 1: all had a big pr wing. Anyway, without getting too

455
00:26:15,520 --> 00:26:18,679
Speaker 1: far up my own butt hole and that stuff, you know,

456
00:26:18,800 --> 00:26:21,360
Speaker 1: so my pop may rest in piece. I remember Emery

457
00:26:21,440 --> 00:26:24,320
Speaker 1: and this proud What a great school. Oh my gosh,

458
00:26:24,359 --> 00:26:26,240
Speaker 1: if he wants to be a doctor, he could Emory

459
00:26:26,320 --> 00:26:29,399
Speaker 1: University Hospital system is brilliant. They doing these things and

460
00:26:29,440 --> 00:26:31,560
Speaker 1: so and so forth. And then my pop calls me.

461
00:26:31,560 --> 00:26:33,520
Speaker 1: It's like we need to talk. I said why, He said,

462
00:26:33,840 --> 00:26:37,000
Speaker 1: why do they call it coke? You? I was like,

463
00:26:37,640 --> 00:26:42,240
Speaker 1: that's nothing to do with scar phase, dad, CoA like

464
00:26:42,640 --> 00:26:45,879
Speaker 1: my dorm is called dobbs. Like this dog can't wonder

465
00:26:45,880 --> 00:26:49,320
Speaker 1: if like, nothing nothing to do with cocaine, I promised

466
00:26:49,359 --> 00:26:52,400
Speaker 1: you at all. Like ever, I'm like seven up with that, dad.

467
00:26:52,520 --> 00:26:56,920
Speaker 1: I've never had it, never will, like no, no, and uh,

468
00:26:57,040 --> 00:27:01,120
Speaker 1: but that's so uh as anyone in Atlanta knows, there's

469
00:27:01,119 --> 00:27:04,240
Speaker 1: ever gone to the world of coca cola. Um, it's

470
00:27:04,280 --> 00:27:07,960
Speaker 1: a recipe. The actual recipe for coca cola dates back

471
00:27:08,000 --> 00:27:13,119
Speaker 1: to a Civil War veteran named Do Pemberton Um. And

472
00:27:13,400 --> 00:27:15,640
Speaker 1: much like all the great sodas were right there were

473
00:27:15,640 --> 00:27:19,760
Speaker 1: medicine topics like dr pepper and pepsi gets its name

474
00:27:19,840 --> 00:27:24,640
Speaker 1: because they thought it cured pepsis or just pepsia and um.

475
00:27:25,840 --> 00:27:30,399
Speaker 1: So coca cola had always been sweet with sugar with

476
00:27:30,440 --> 00:27:34,199
Speaker 1: sucros um. What happened was and this is what's so

477
00:27:34,240 --> 00:27:36,920
Speaker 1: cool about doing a show about the eighties and the eighties,

478
00:27:37,480 --> 00:27:43,080
Speaker 1: between sugar prices, rising hurricanes decimating huge swaths of the

479
00:27:43,320 --> 00:27:47,040
Speaker 1: sugar crops in Caribbean and so and so forth, even

480
00:27:47,440 --> 00:27:51,200
Speaker 1: limiting beet sugars that we had at home. Robert Gizutta,

481
00:27:51,359 --> 00:27:54,840
Speaker 1: who is a chemist, pivots to high fructost corn syrup,

482
00:27:54,960 --> 00:27:58,639
Speaker 1: realizes he could achieve the same bricks b r i

483
00:27:59,000 --> 00:28:03,560
Speaker 1: X sweetness le hole, but spend a fraction of what

484
00:28:04,240 --> 00:28:07,560
Speaker 1: sucros costs. So make a cola that tastes the same,

485
00:28:07,720 --> 00:28:11,440
Speaker 1: just the sweet for a fraction of the price. Shareholders

486
00:28:11,440 --> 00:28:14,400
Speaker 1: saw profits like they've never seen. Goy's wedding, gets made

487
00:28:14,440 --> 00:28:18,280
Speaker 1: CEO of the business school at every named after the dude,

488
00:28:18,800 --> 00:28:22,800
Speaker 1: and uh where I took financial accounting and man, let

489
00:28:22,800 --> 00:28:27,000
Speaker 1: me tell you, I was so bad at that. But

490
00:28:27,560 --> 00:28:30,960
Speaker 1: so that's what Coca Cola did. And that was, um,

491
00:28:31,080 --> 00:28:34,160
Speaker 1: the first pivot, and then we began to see, uh,

492
00:28:34,200 --> 00:28:40,240
Speaker 1: the the rise of the artificial sweetener incorporated in this series,

493
00:28:40,280 --> 00:28:42,760
Speaker 1: in the storytelling and things like that, you know, some

494
00:28:42,920 --> 00:28:46,040
Speaker 1: Adam and sinking to Adam Richmond here, Adam. The amazing

495
00:28:46,040 --> 00:28:49,400
Speaker 1: thing about it you can you can produce these shows

496
00:28:49,560 --> 00:28:53,120
Speaker 1: and is who is telling the story. You are a

497
00:28:53,160 --> 00:28:55,600
Speaker 1: great storyteller, my friends. I want to make sure you

498
00:28:55,800 --> 00:28:59,440
Speaker 1: get that out of this interview. Uh, you just engage

499
00:28:59,480 --> 00:29:02,520
Speaker 1: you man, and I I feel fortunately this is like

500
00:29:02,520 --> 00:29:04,120
Speaker 1: you know, I I ain't if you're a lot of people.

501
00:29:04,600 --> 00:29:08,040
Speaker 1: And my wife was here, she tell you, yeah, he

502
00:29:08,120 --> 00:29:11,960
Speaker 1: watches him. That's that's you know, because in the fact

503
00:29:12,080 --> 00:29:14,959
Speaker 1: I enjoy you and uh, you're doing something I can

504
00:29:15,040 --> 00:29:17,600
Speaker 1: never do, but it's entertainment and you do it from

505
00:29:17,600 --> 00:29:20,480
Speaker 1: an entertainment perspective, and and really interviewing you on the

506
00:29:20,600 --> 00:29:22,880
Speaker 1: show today. That allows me to understand you a lot more.

507
00:29:23,360 --> 00:29:25,080
Speaker 1: Not saying I was confused by you, but you know

508
00:29:25,120 --> 00:29:28,719
Speaker 1: your background, your intellect, you know your worldliness. It all

509
00:29:28,840 --> 00:29:31,440
Speaker 1: shows across on the screen and it comes across as effortless.

510
00:29:31,760 --> 00:29:33,520
Speaker 1: And so because of that, that comes from the person

511
00:29:33,520 --> 00:29:36,320
Speaker 1: who's comfortable with himself, has been around and done the

512
00:29:36,400 --> 00:29:38,760
Speaker 1: things that are fun for him. And my big take

513
00:29:38,840 --> 00:29:40,920
Speaker 1: away is, you know when I look at people in life,

514
00:29:41,000 --> 00:29:42,880
Speaker 1: and I tell people all the time, do what makes

515
00:29:42,920 --> 00:29:46,440
Speaker 1: you happy? And and and like I said, I left

516
00:29:47,160 --> 00:29:50,880
Speaker 1: a math degree or IBM career and wanted to tell jokes.

517
00:29:50,880 --> 00:29:53,480
Speaker 1: And I've been rolling down that direction all my life.

518
00:29:53,520 --> 00:29:56,080
Speaker 1: And you have two shows on television now. You can't

519
00:29:56,080 --> 00:29:58,520
Speaker 1: go wrong with that. Adam each Stades. I got my

520
00:29:58,560 --> 00:30:01,320
Speaker 1: little box. I got it in my cap. You know

521
00:30:01,360 --> 00:30:03,800
Speaker 1: I got my I will tell you what I'm I got.

522
00:30:04,040 --> 00:30:06,240
Speaker 1: I got two Emmis, I got three N Double A

523
00:30:06,320 --> 00:30:09,440
Speaker 1: C Image Awards, and I got this right next to them. Okay,

524
00:30:09,480 --> 00:30:11,360
Speaker 1: that's how much I think of your brother. The only

525
00:30:11,400 --> 00:30:13,800
Speaker 1: thing I'm missing, the only thing I'm missing, Adam, is

526
00:30:13,840 --> 00:30:16,960
Speaker 1: your autograph. So I'm hoping one day you come through Atlanta,

527
00:30:17,120 --> 00:30:20,120
Speaker 1: I find out and it's gonna be a six ft

528
00:30:20,160 --> 00:30:23,840
Speaker 1: black man in the suit back there holding this box. Adam, Adam.

529
00:30:23,960 --> 00:30:26,760
Speaker 1: I need your signature, brother, I need your signature. Listen,

530
00:30:26,880 --> 00:30:29,840
Speaker 1: you got that, no problem, man. I would just for

531
00:30:29,960 --> 00:30:31,480
Speaker 1: the base of it, at me what I would do

532
00:30:32,960 --> 00:30:36,880
Speaker 1: the screw of the name. Play That's Coming band is

533
00:30:36,880 --> 00:30:40,920
Speaker 1: a lifetime goodness brother. On the History chapter every Sunday,

534
00:30:41,320 --> 00:30:44,680
Speaker 1: Adam each eighties and The Food That Built America hosted

535
00:30:44,720 --> 00:30:47,000
Speaker 1: by my man Adam Richmond. Thank you, Adam,