1 00:00:00,280 --> 00:00:03,240 Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership 2 00:00:03,240 --> 00:00:11,680 Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit. Each episode, we are 3 00:00:11,720 --> 00:00:17,080 Speaker 1: cooking up delicious morsels of nostalgia. We're talking about those meals, 4 00:00:17,120 --> 00:00:20,439 Speaker 1: those recipes, those flavors, those aromas, those sense that have 5 00:00:20,600 --> 00:00:24,440 Speaker 1: comforted and guided our guests to tremendous success, because that's 6 00:00:24,440 --> 00:00:27,480 Speaker 1: what food does. It makes us successful, right, keeps us nourished, 7 00:00:27,920 --> 00:00:30,320 Speaker 1: makes us happy, it makes us work. Each episode, I'm 8 00:00:30,320 --> 00:00:33,120 Speaker 1: creating a recipe from scratch, and I hope that y'all 9 00:00:33,159 --> 00:00:35,159 Speaker 1: are at home making these recipes as well. You can 10 00:00:35,159 --> 00:00:38,640 Speaker 1: find them on chinaland dot com. I'm Brian Ford, cookbook author, 11 00:00:38,760 --> 00:00:41,199 Speaker 1: TV show host. You know, I love doing media. I 12 00:00:41,240 --> 00:00:43,800 Speaker 1: love talking to you guys. I love y'all, my listeners, 13 00:00:43,880 --> 00:00:46,519 Speaker 1: love my guests. But most importantly, I just like to 14 00:00:46,520 --> 00:00:49,160 Speaker 1: cook and bake for people. And today I have someone 15 00:00:49,400 --> 00:00:54,320 Speaker 1: extremely special in my kitchen in the flesh renaissance woman, 16 00:00:54,680 --> 00:01:01,360 Speaker 1: art curator, mother, singer, songwriter, just overall badass entrepe Mashonda 17 00:01:01,600 --> 00:01:04,880 Speaker 1: to Frere. It's a portrait of courage and a change agent. 18 00:01:04,959 --> 00:01:07,520 Speaker 1: Please welcome Mashanda to Flaky biscuit. 19 00:01:07,760 --> 00:01:10,360 Speaker 2: Thank you. That was a great introduction. 20 00:01:11,360 --> 00:01:14,360 Speaker 1: Yeah, you know, I've been working on making my guests 21 00:01:14,360 --> 00:01:16,479 Speaker 1: feel like super amped up. You know what I'm saying. 22 00:01:16,600 --> 00:01:17,240 Speaker 2: It works like. 23 00:01:17,280 --> 00:01:20,720 Speaker 1: Get like super pumped definitely. How are you? How are you? 24 00:01:20,520 --> 00:01:22,520 Speaker 1: You live in San Diego, but you're here in New York. 25 00:01:22,560 --> 00:01:23,920 Speaker 1: What brings you to the city. 26 00:01:24,360 --> 00:01:26,560 Speaker 3: So I grew up in New York, grew up in Harlem, 27 00:01:26,720 --> 00:01:28,920 Speaker 3: but I moved to San Diego in twenty twenty during 28 00:01:28,920 --> 00:01:32,440 Speaker 3: the pandemic. I needed a change, I needed nature, I 29 00:01:32,480 --> 00:01:35,800 Speaker 3: needed I just needed some new energy. But I'm here 30 00:01:35,959 --> 00:01:40,360 Speaker 3: now for a few reasons. I came for you. What 31 00:01:41,600 --> 00:01:44,120 Speaker 3: I came for you, Thank you so much for reaching out. 32 00:01:44,200 --> 00:01:47,000 Speaker 3: Of course, I also came because my sixteen year old 33 00:01:47,120 --> 00:01:52,680 Speaker 3: son wanted to explore modeling. Oh, I'm really great friends 34 00:01:52,680 --> 00:01:56,480 Speaker 3: with Donna Karen. She did a fashion show last night 35 00:01:57,480 --> 00:02:01,240 Speaker 3: at her space in Greenwich Village. So he had the 36 00:02:01,280 --> 00:02:04,400 Speaker 3: opportunity for his first modeling gig to work with the 37 00:02:04,680 --> 00:02:05,760 Speaker 3: icon Donna Karen. 38 00:02:05,880 --> 00:02:07,120 Speaker 2: Oh wow, they shot. 39 00:02:07,200 --> 00:02:10,440 Speaker 3: They ended up in Vogue. They did a fashion show. 40 00:02:10,560 --> 00:02:13,919 Speaker 3: So it's great. I love to support what he wants 41 00:02:13,960 --> 00:02:14,240 Speaker 3: to do. 42 00:02:14,360 --> 00:02:17,880 Speaker 1: So that's amazing. That's that's actually incredible that he has 43 00:02:17,919 --> 00:02:21,000 Speaker 1: the courage to put himself out there like that, because 44 00:02:21,120 --> 00:02:24,000 Speaker 1: I look at myself on camera, like, don't look at me. 45 00:02:24,600 --> 00:02:27,440 Speaker 1: I couldn't imagine that. But that's amazing. I'm glad. It 46 00:02:27,480 --> 00:02:29,239 Speaker 1: sounds like a super fancy situation it was. 47 00:02:30,000 --> 00:02:32,800 Speaker 3: I said, you pretty much had like what all models 48 00:02:32,840 --> 00:02:33,880 Speaker 3: die for at. 49 00:02:33,760 --> 00:02:36,639 Speaker 2: Your first take. So yeah, a blessing. 50 00:02:36,760 --> 00:02:40,720 Speaker 1: Wow. Well, we are again ever so grateful for you 51 00:02:40,760 --> 00:02:43,960 Speaker 1: to join us. We like to start our conversations off 52 00:02:44,200 --> 00:02:47,799 Speaker 1: with this nostalgic meal. And you know, we talk about 53 00:02:48,000 --> 00:02:51,600 Speaker 1: nostalgia a lot in this show because as someone who 54 00:02:51,680 --> 00:02:54,440 Speaker 1: likes to watch people eat, it's not about what food 55 00:02:54,440 --> 00:02:56,560 Speaker 1: tastes like per se. For me, it's where is it 56 00:02:56,600 --> 00:02:57,080 Speaker 1: taking you? 57 00:02:57,320 --> 00:02:59,920 Speaker 3: It's a transport, right, it takes you back in time. 58 00:03:00,440 --> 00:03:03,520 Speaker 1: Well that's what I'm hopefully going to accomplish today. But 59 00:03:03,720 --> 00:03:06,960 Speaker 1: if my listeners don't know, why don't you tell us 60 00:03:07,080 --> 00:03:09,919 Speaker 1: or tell them? What is the nostalgic meal that you 61 00:03:10,000 --> 00:03:11,160 Speaker 1: had me prepared today? 62 00:03:11,600 --> 00:03:15,440 Speaker 3: So so the meal is so basic, but it was 63 00:03:15,480 --> 00:03:19,919 Speaker 3: filled with so much love. Pewa bread, toasted pewa bread 64 00:03:21,080 --> 00:03:22,760 Speaker 3: with tomato soup. 65 00:03:23,320 --> 00:03:26,440 Speaker 1: Wait, is it a grilled cheese, yes, okay, good, just 66 00:03:26,480 --> 00:03:27,160 Speaker 1: making sure. 67 00:03:27,400 --> 00:03:30,720 Speaker 3: Cheese melted in the pewa bread. And then my grandmother 68 00:03:30,840 --> 00:03:33,120 Speaker 3: used to put a little bit of Swiss cheese in 69 00:03:33,200 --> 00:03:37,520 Speaker 3: the tomato soup so it would be all melty. 70 00:03:35,360 --> 00:03:38,840 Speaker 1: When I, oh, we got to get someone to go 71 00:03:38,800 --> 00:03:43,120 Speaker 1: get some Swiss cheese, get a little cheese. 72 00:03:46,120 --> 00:03:48,000 Speaker 3: Yeah, she just knew how to do it, you know, 73 00:03:48,200 --> 00:03:51,280 Speaker 3: the toast the pewabread be all toasted with the cheese 74 00:03:51,320 --> 00:03:55,240 Speaker 3: melted all perfectly and crispy on the outside. And then 75 00:03:55,280 --> 00:03:57,600 Speaker 3: she'd make the tomato soup and put a couple of 76 00:03:57,680 --> 00:03:59,920 Speaker 3: chunks of Swiss cheese in there, so like when you 77 00:04:00,080 --> 00:04:01,520 Speaker 3: pick the spoon up, you get over. 78 00:04:01,600 --> 00:04:05,720 Speaker 1: Oh okay, all right, No, I got you on that. 79 00:04:05,920 --> 00:04:07,640 Speaker 1: When was the first time you had, like, what is 80 00:04:07,680 --> 00:04:10,600 Speaker 1: your first memory of this? When was the first time 81 00:04:10,640 --> 00:04:13,680 Speaker 1: you really remember cherishing this meal? 82 00:04:14,320 --> 00:04:18,200 Speaker 3: So it all started because I went to school in 83 00:04:18,240 --> 00:04:20,840 Speaker 3: Harlem at the time on one hundred and thirty ninth 84 00:04:20,839 --> 00:04:25,120 Speaker 3: Street between Lennox and Fifth Avenue. And she worked at 85 00:04:25,160 --> 00:04:29,000 Speaker 3: the time for a woman who ultimately became my godmother. 86 00:04:29,640 --> 00:04:34,160 Speaker 3: She had a brown stone on sixty second Street between 87 00:04:34,200 --> 00:04:36,640 Speaker 3: second and third. She was a wealthy woman and she 88 00:04:36,680 --> 00:04:40,520 Speaker 3: did housekeeping for her, so, you know the contrast of 89 00:04:40,680 --> 00:04:44,240 Speaker 3: traveling from Harlem to the Upper East Side where all 90 00:04:44,240 --> 00:04:47,120 Speaker 3: the wealthy people lived, was like wild for me as 91 00:04:47,160 --> 00:04:50,159 Speaker 3: a child, but it was it gave me an opportunity 92 00:04:50,200 --> 00:04:54,400 Speaker 3: to realize, Okay, there's so much more to life than 93 00:04:54,440 --> 00:04:58,880 Speaker 3: what's happening where I live in pretty much stood. You know, 94 00:04:59,080 --> 00:05:03,200 Speaker 3: Harlem at that time was there was poverty, you know, 95 00:05:03,320 --> 00:05:05,560 Speaker 3: and a lot of people struggled. A lot of people 96 00:05:05,720 --> 00:05:09,880 Speaker 3: survived by way of whatever they can get to eat 97 00:05:09,920 --> 00:05:14,800 Speaker 3: from the government. So moving downtown as a kid and 98 00:05:14,880 --> 00:05:19,440 Speaker 3: seeing the transition of lifestyles and culture was really inspiring 99 00:05:19,480 --> 00:05:21,560 Speaker 3: to me. So she taught me how to get on 100 00:05:21,600 --> 00:05:23,520 Speaker 3: the train. So I was one of those kids that 101 00:05:23,560 --> 00:05:26,040 Speaker 3: would leave school in sixth grade, get on the train, 102 00:05:26,800 --> 00:05:28,680 Speaker 3: go to meet her at work. So I wasn't stuck 103 00:05:28,720 --> 00:05:32,200 Speaker 3: at home alone for hours. And it worked out because 104 00:05:32,240 --> 00:05:34,720 Speaker 3: she was doing housekeeping, so I would come over. 105 00:05:35,080 --> 00:05:38,000 Speaker 2: She'd let me in. The kitchen was gorgeous. 106 00:05:38,200 --> 00:05:41,279 Speaker 3: My godmother had like these beautiful copper pans, like I 107 00:05:41,400 --> 00:05:45,919 Speaker 3: just remember all these amazing cookbooks and cutlery and stuff. 108 00:05:46,839 --> 00:05:49,839 Speaker 3: And I'd walk into this fabulous kitchen and my grandmother 109 00:05:49,880 --> 00:05:53,640 Speaker 3: would have like she'd go to Dagostino's right around the corner, 110 00:05:54,160 --> 00:05:57,040 Speaker 3: which is like one of the fancier supermarkets in New. 111 00:05:57,000 --> 00:06:00,080 Speaker 2: York City at the time, and she'd. 112 00:05:59,800 --> 00:06:04,920 Speaker 3: Pick cup, the Fresh Peta and Campbells. It was Campbell's 113 00:06:04,920 --> 00:06:07,560 Speaker 3: tomato soup, which at the time we didn't know what 114 00:06:07,600 --> 00:06:10,040 Speaker 3: it was filled with. But it wasn't the best ingredient, 115 00:06:11,400 --> 00:06:12,479 Speaker 3: but it was still great. 116 00:06:13,400 --> 00:06:14,040 Speaker 2: She'd have it. 117 00:06:14,000 --> 00:06:18,119 Speaker 3: Ready for me, you know, hot tomato soup pewter bread 118 00:06:18,520 --> 00:06:21,680 Speaker 3: with Swiss cheese, and it was just. 119 00:06:22,400 --> 00:06:24,680 Speaker 1: Wow, was it? Was it Swiss cheese in the pew 120 00:06:24,800 --> 00:06:27,239 Speaker 1: bread too, Yes, so all Swiss. 121 00:06:27,400 --> 00:06:28,720 Speaker 2: It was all Swiss. 122 00:06:29,279 --> 00:06:35,920 Speaker 1: Can we get can we text my sister's upstairs cheese? 123 00:06:36,600 --> 00:06:39,200 Speaker 3: I love cheese, but it was Swiss cheese. And that 124 00:06:39,320 --> 00:06:41,520 Speaker 3: was my introduction to Swiss cheese because I never even 125 00:06:41,560 --> 00:06:44,200 Speaker 3: knew what it was. But my godmother always had all 126 00:06:44,200 --> 00:06:45,279 Speaker 3: these fancy cheeses. 127 00:06:46,480 --> 00:06:47,520 Speaker 2: Yeah, my mouth water. 128 00:06:47,760 --> 00:06:52,719 Speaker 1: Wow, what I got you on the fresh beautiful? Yeah, 129 00:06:52,720 --> 00:06:54,760 Speaker 1: I got you on the fresh Peeda. So it's interesting 130 00:06:54,800 --> 00:06:57,160 Speaker 1: you bring up campbell soup, though, I mean, I think 131 00:06:57,200 --> 00:06:59,400 Speaker 1: it'd be hard to find someone that grew up in 132 00:06:59,440 --> 00:07:02,839 Speaker 1: this country that doesn't have some form of memory with 133 00:07:02,920 --> 00:07:07,240 Speaker 1: the Campbell's exactly tomato soup for sure, but even you know, 134 00:07:07,279 --> 00:07:09,920 Speaker 1: Bridget likes cream of celery soup. I don't know, I 135 00:07:09,960 --> 00:07:12,000 Speaker 1: don't I've never even heard of it before, but she's 136 00:07:12,000 --> 00:07:15,800 Speaker 1: like obsessed with the Campbell's. It's one of those brands 137 00:07:15,840 --> 00:07:19,720 Speaker 1: that whether you agree with the ingredients, serve right, we 138 00:07:19,960 --> 00:07:22,400 Speaker 1: just had it. It's just a staple. 139 00:07:22,600 --> 00:07:24,239 Speaker 2: It was there, it was in the kitchen. 140 00:07:24,840 --> 00:07:27,680 Speaker 1: So this idea of like the grilled cheese and the 141 00:07:27,720 --> 00:07:31,960 Speaker 1: tomato soup, it kind of originated during like World War Two, right. 142 00:07:32,040 --> 00:07:35,840 Speaker 1: I mean, there's there's really amazing history behind how just 143 00:07:35,880 --> 00:07:40,160 Speaker 1: from an economical perspective, people were seeking out like what's quick, 144 00:07:40,200 --> 00:07:43,120 Speaker 1: what can nourish a grilled cheese sandwhich was one of 145 00:07:43,120 --> 00:07:46,160 Speaker 1: those things that's like hey, cheese bread, boom, let's eat it. 146 00:07:46,200 --> 00:07:47,840 Speaker 1: But it's like, oh, let's we need to make this 147 00:07:47,920 --> 00:07:50,600 Speaker 1: meal healthy. Let's combine it with something like tomatoes. You know, 148 00:07:50,640 --> 00:07:53,040 Speaker 1: there's like vitamins in it. Right, So I think that 149 00:07:53,080 --> 00:07:57,360 Speaker 1: combination kind of occurred out of necessity. And when I 150 00:07:57,400 --> 00:08:01,400 Speaker 1: think about eating like a canned super a can for me, 151 00:08:01,480 --> 00:08:03,560 Speaker 1: it was actually my dad would get you know, my 152 00:08:03,680 --> 00:08:06,040 Speaker 1: dad would get chunky What was it called? Man? Was 153 00:08:06,080 --> 00:08:10,160 Speaker 1: it called chunky soup? I think I remember chunky chunky? God, yeah, 154 00:08:10,240 --> 00:08:11,160 Speaker 1: beef stew one. 155 00:08:11,160 --> 00:08:12,800 Speaker 3: Had all these little potato chunks. 156 00:08:12,840 --> 00:08:15,080 Speaker 1: And you know what I liked about chunky soup is 157 00:08:15,080 --> 00:08:17,360 Speaker 1: that the can was like bigger than other cans. It 158 00:08:17,480 --> 00:08:19,880 Speaker 1: was you know when you see that chunky soup can, 159 00:08:19,920 --> 00:08:26,280 Speaker 1: he was like today. Yeah. So I mean, it's just 160 00:08:26,320 --> 00:08:29,480 Speaker 1: it's just so fun to think about as I get older, 161 00:08:29,760 --> 00:08:33,760 Speaker 1: those moments make me smile. Think about it's not about 162 00:08:33,760 --> 00:08:35,360 Speaker 1: the nutrition here, It's about. 163 00:08:35,240 --> 00:08:38,520 Speaker 3: Yours when you're a kid, especially right, just like that's 164 00:08:38,559 --> 00:08:39,199 Speaker 3: that red. 165 00:08:39,040 --> 00:08:39,720 Speaker 1: And white can. 166 00:08:39,800 --> 00:08:46,520 Speaker 3: It's about to go down, you know, you know it's 167 00:08:46,559 --> 00:08:48,880 Speaker 3: wild is as an art collector. When I grew up, 168 00:08:49,040 --> 00:08:54,840 Speaker 3: I acquired an Andy Warhol Campbell soup. It was a 169 00:08:54,880 --> 00:08:57,560 Speaker 3: study and I had it in my dining room, and 170 00:08:57,640 --> 00:09:00,160 Speaker 3: every time I looked at it, I was just like, Wow, 171 00:09:00,240 --> 00:09:01,199 Speaker 3: who would have ever thought? 172 00:09:01,320 --> 00:09:02,000 Speaker 1: Where is it now? 173 00:09:02,559 --> 00:09:07,000 Speaker 3: I auctioned it because when I moved to San Diego, 174 00:09:07,760 --> 00:09:09,920 Speaker 3: I wanted to get rid of all of the art 175 00:09:10,160 --> 00:09:13,840 Speaker 3: that I acquired during my marriage. So I wanted to 176 00:09:13,880 --> 00:09:16,200 Speaker 3: start this new life, this new energy. So I didn't 177 00:09:16,200 --> 00:09:18,960 Speaker 3: want to take any art that we acquired together, so 178 00:09:18,960 --> 00:09:22,199 Speaker 3: I auctioned off my Andy Warhol. I auctioned off my 179 00:09:22,280 --> 00:09:25,840 Speaker 3: Keith Harring. There were a few pieces that I was like, Okay, 180 00:09:25,920 --> 00:09:27,920 Speaker 3: I'm going to just sell these, use the money and 181 00:09:27,960 --> 00:09:30,280 Speaker 3: buy some living black artists. 182 00:09:30,679 --> 00:09:33,360 Speaker 1: That's what I'm talking about. Yeah, that's interesting because you're 183 00:09:33,360 --> 00:09:38,240 Speaker 1: talking about energy. It's interesting buying from living black artists. 184 00:09:38,840 --> 00:09:42,000 Speaker 1: That's putting good energy into it. Yes, that's the kind 185 00:09:42,000 --> 00:09:42,760 Speaker 1: of energy we need. 186 00:09:42,920 --> 00:09:48,000 Speaker 3: Absolutely, absolutely, So that was the goal and that turned 187 00:09:48,040 --> 00:09:49,040 Speaker 3: out really well. 188 00:09:49,520 --> 00:09:52,720 Speaker 1: I could imagine, Yeah, imagine. 189 00:09:53,160 --> 00:09:57,040 Speaker 3: It was a nice fresh start. 190 00:09:57,760 --> 00:09:59,720 Speaker 1: It's good, it's a good time. 191 00:09:59,720 --> 00:10:00,640 Speaker 2: Is some art. 192 00:10:01,160 --> 00:10:05,679 Speaker 3: But no, what you're saying about the tomato soup. I 193 00:10:05,760 --> 00:10:10,760 Speaker 3: remember growing up and seeing like combos of half soup, 194 00:10:10,880 --> 00:10:13,719 Speaker 3: half sandwich, and I was like, wait. 195 00:10:13,559 --> 00:10:14,280 Speaker 2: That's a thing. 196 00:10:15,080 --> 00:10:17,839 Speaker 3: I had no idea that what my grandmother was doing for. 197 00:10:18,000 --> 00:10:19,920 Speaker 3: She didn't know either, because she's like this little West 198 00:10:19,960 --> 00:10:22,520 Speaker 3: Indian lady. You know, she's just giving me what what's 199 00:10:22,559 --> 00:10:25,560 Speaker 3: around the place, right, I had no idea that the 200 00:10:25,640 --> 00:10:29,120 Speaker 3: soup and sandwich combo was a thing until I grew up. 201 00:10:29,240 --> 00:10:31,280 Speaker 1: Yeah, you were at you're at like a Panera bread 202 00:10:31,280 --> 00:10:31,800 Speaker 1: and you saw. 203 00:10:31,679 --> 00:10:34,199 Speaker 2: The super sandwich, Like, wait a second, and I've been doing. 204 00:10:34,040 --> 00:10:39,240 Speaker 1: That soup and sandwich. I don't typically go for a 205 00:10:39,280 --> 00:10:41,240 Speaker 1: soup and sandwich combo. And the reason is because they 206 00:10:41,280 --> 00:10:43,640 Speaker 1: only give you half a sandwich, and unfortunately, on the 207 00:10:43,679 --> 00:10:44,240 Speaker 1: time I need my. 208 00:10:44,200 --> 00:10:46,600 Speaker 2: Hole, you need a whole ass sandwich. 209 00:10:46,720 --> 00:10:48,280 Speaker 1: And then by the time I eat that, then I 210 00:10:48,360 --> 00:10:50,760 Speaker 1: just look at the soup and I'm like, well, I'll 211 00:10:50,760 --> 00:10:53,240 Speaker 1: save it for later, goes to the fridge, right right, 212 00:10:53,280 --> 00:10:55,240 Speaker 1: all right, So here's what I did. I'm going to 213 00:10:55,320 --> 00:10:57,199 Speaker 1: prepare this for you shortly, but I'm gonna explain to 214 00:10:57,240 --> 00:11:00,719 Speaker 1: you the process here. And my listeners love to hear 215 00:11:00,760 --> 00:11:02,760 Speaker 1: the recipe because they're gonna go home and they're gonna 216 00:11:02,760 --> 00:11:05,680 Speaker 1: make it and the post about it. I of course 217 00:11:06,120 --> 00:11:08,920 Speaker 1: made the pewa from scratch. I used some fresh whole 218 00:11:08,960 --> 00:11:13,360 Speaker 1: wheat flour that I get from a local mill around here, 219 00:11:13,400 --> 00:11:16,520 Speaker 1: so it's it's high quality flour that you got a 220 00:11:16,520 --> 00:11:20,560 Speaker 1: little sweet sour dough starter in it, which actually it's 221 00:11:20,559 --> 00:11:23,480 Speaker 1: a sour dough starter with coconut milk, believe it or not. 222 00:11:24,559 --> 00:11:27,000 Speaker 1: I added a little bit of yeast, some olive oil, 223 00:11:27,440 --> 00:11:31,040 Speaker 1: sugar water, of course, I let the dough rest for 224 00:11:31,040 --> 00:11:33,640 Speaker 1: a few hours, I divided it, and then I baked 225 00:11:33,640 --> 00:11:36,360 Speaker 1: it in this oven that I've got. Actually, it bakes 226 00:11:36,400 --> 00:11:38,400 Speaker 1: out a very high heat. So in order for that 227 00:11:38,440 --> 00:11:41,200 Speaker 1: peet it's a pop, like that familiar pop, you know, 228 00:11:41,240 --> 00:11:43,160 Speaker 1: so that you got that pocket in the middle, you 229 00:11:43,200 --> 00:11:45,439 Speaker 1: need that high heat. So I baked it at high heat, 230 00:11:45,800 --> 00:11:48,240 Speaker 1: pretty quick bake actually, and they came out. I mean, 231 00:11:48,280 --> 00:11:50,880 Speaker 1: I gotta say it came out quite nice. I'm pretty 232 00:11:51,600 --> 00:11:55,959 Speaker 1: And so for the soup, obviously, one would think, let 233 00:11:55,960 --> 00:12:03,240 Speaker 1: me just go get some campbells. I did not. Actually no, 234 00:12:03,840 --> 00:12:07,520 Speaker 1: I've actually never made tomato soup before in my life. 235 00:12:08,520 --> 00:12:11,520 Speaker 1: But I kind of got a headstart because the other 236 00:12:11,600 --> 00:12:14,520 Speaker 1: day my little sister she was randomly just like, I 237 00:12:14,559 --> 00:12:16,880 Speaker 1: want to make tomato soup from scratch. This is like 238 00:12:16,960 --> 00:12:18,800 Speaker 1: last week. And she's like, do you know how to 239 00:12:18,840 --> 00:12:20,760 Speaker 1: do it? And I was like, uh not really, So 240 00:12:20,800 --> 00:12:23,280 Speaker 1: I started looking it up for her and in my 241 00:12:23,400 --> 00:12:27,000 Speaker 1: brain got an idea of what recipes, but then like 242 00:12:27,040 --> 00:12:28,679 Speaker 1: I don't know what, it just fell through and we 243 00:12:28,720 --> 00:12:30,439 Speaker 1: never made it. I told her, I was like, hey, 244 00:12:30,440 --> 00:12:32,280 Speaker 1: go get these ingredients. She never got them. So that's 245 00:12:32,280 --> 00:12:36,920 Speaker 1: on her if she wanted. Now, I'm just kidding. So 246 00:12:37,000 --> 00:12:38,760 Speaker 1: I had an idea of what to do. Roast a 247 00:12:38,760 --> 00:12:41,200 Speaker 1: bunch of tomatoes first and foremost, you know, I got 248 00:12:41,559 --> 00:12:44,400 Speaker 1: got some nice tomatoes I got from the market, cherry 249 00:12:44,600 --> 00:12:48,520 Speaker 1: and vine tomatoes. Yeah, the beautiful the ones with that 250 00:12:48,600 --> 00:12:50,959 Speaker 1: nice deep red color, you know, the hot house or 251 00:12:51,000 --> 00:12:53,079 Speaker 1: the beef steak, like you know that's good for sandwich. 252 00:12:53,080 --> 00:12:56,040 Speaker 1: But to roast and draw those sugars out, I got 253 00:12:56,040 --> 00:12:59,559 Speaker 1: the smaller, juicier red ones. I roasted those on a 254 00:12:59,600 --> 00:13:04,120 Speaker 1: sheet train with garlic, with onion, with a bunch of 255 00:13:04,160 --> 00:13:06,599 Speaker 1: olive oil, salt and pepper, okay, and I popped in 256 00:13:06,679 --> 00:13:08,680 Speaker 1: the oven for about an hour and just like really 257 00:13:08,720 --> 00:13:12,400 Speaker 1: let them caramelize. I then got some whole peeled Italian 258 00:13:12,440 --> 00:13:16,120 Speaker 1: style plum tomatoes. These are can tomatoes, but they're when 259 00:13:16,120 --> 00:13:18,920 Speaker 1: you get good quality tomatoes that are canned, like it's 260 00:13:19,000 --> 00:13:21,679 Speaker 1: really great for like a pizza or pasta. I happen 261 00:13:21,720 --> 00:13:24,960 Speaker 1: to have like a quart container of these fresh crushed 262 00:13:25,679 --> 00:13:28,160 Speaker 1: plum to me, So I added that into the tomato 263 00:13:28,200 --> 00:13:30,000 Speaker 1: mixture when it got out of the oven, and so 264 00:13:30,080 --> 00:13:33,599 Speaker 1: on the stove. I'm giving you the breakdown here we 265 00:13:33,679 --> 00:13:35,520 Speaker 1: gotta come for a full breakdown. So on the stove, 266 00:13:35,559 --> 00:13:37,760 Speaker 1: in the Dutch oven over there, I put a bunch 267 00:13:37,800 --> 00:13:40,840 Speaker 1: of butter in there, and measures butter, and then I 268 00:13:40,840 --> 00:13:43,600 Speaker 1: added flour to actually kind of make a little root 269 00:13:44,000 --> 00:13:45,960 Speaker 1: all right, to get it kind of thick. Then I 270 00:13:46,000 --> 00:13:49,120 Speaker 1: added all the tomatoes, onions, garlic, all the roasted tomatoes 271 00:13:49,120 --> 00:13:51,160 Speaker 1: and your garlic, and I just mixed it up. And 272 00:13:51,160 --> 00:13:54,560 Speaker 1: then I added chicken broth, chicken stock. You're not vegan 273 00:13:54,640 --> 00:13:58,680 Speaker 1: or anything. Oh shit, okay, that's fucking I gotta go 274 00:13:58,679 --> 00:14:03,720 Speaker 1: get the campbels. I imagine that I had to go 275 00:14:03,760 --> 00:14:06,160 Speaker 1: get the candles and the Swiss cheese. Now I just 276 00:14:06,160 --> 00:14:10,400 Speaker 1: like added the chicken broth. Let that simmer, let those 277 00:14:10,400 --> 00:14:13,959 Speaker 1: flavors marinate, and then I puraate it. So then now 278 00:14:14,000 --> 00:14:16,679 Speaker 1: we're talking about the onions and the garlic distributing their 279 00:14:16,720 --> 00:14:20,640 Speaker 1: flavors like even into it. Popped it back on the stove, 280 00:14:20,720 --> 00:14:23,200 Speaker 1: and it's been simmering. Hopefully it's gotten a little bit 281 00:14:23,200 --> 00:14:27,080 Speaker 1: thicker than it was. And that's that. And so obviously, 282 00:14:27,200 --> 00:14:30,440 Speaker 1: you know, I hope this is it. Obviously it was. 283 00:14:30,520 --> 00:14:33,360 Speaker 1: I didn't get Swiss, you know, but I got cheddar 284 00:14:33,400 --> 00:14:37,240 Speaker 1: An American. I am a big fan of American cheese, 285 00:14:37,760 --> 00:14:42,560 Speaker 1: the way it melts classic. You hate American cheese? A fan? 286 00:14:42,760 --> 00:14:44,920 Speaker 2: Yeah, I do like Cheddar, So I won't. 287 00:14:44,760 --> 00:14:48,480 Speaker 1: Use the America. My instincts as soon as you're like, 288 00:14:48,560 --> 00:14:51,040 Speaker 1: hmm okay, I'm like, as soon as people. 289 00:14:50,800 --> 00:14:53,000 Speaker 3: Say American, I think of the plastic wrapper. 290 00:14:53,080 --> 00:14:57,880 Speaker 1: Yeah yeah, that's it right there, but I won't use it. Yeah, 291 00:14:58,000 --> 00:15:03,320 Speaker 1: you're like, I sold a Warhol. I'm not eating No. 292 00:15:03,440 --> 00:15:04,120 Speaker 2: I love Cheddar. 293 00:15:04,320 --> 00:15:07,040 Speaker 1: You love Cheddar. We're gonna go with Cheddar. So I'm 294 00:15:07,080 --> 00:15:07,560 Speaker 1: gonna get up. 295 00:15:07,600 --> 00:15:09,760 Speaker 2: I'm going to the American on I want to taste 296 00:15:09,800 --> 00:15:10,360 Speaker 2: your idea. 297 00:15:10,640 --> 00:15:12,720 Speaker 1: You know. I'll make myself one with American cut it 298 00:15:12,720 --> 00:15:19,960 Speaker 1: in yeah, five minutes, stay flaky, we'll be right back. 299 00:15:29,880 --> 00:15:31,560 Speaker 1: Welcome back to Flaky biscuit. 300 00:15:35,560 --> 00:15:43,600 Speaker 3: Whoa, oh god, Okay, I'm going to get my calcium 301 00:15:43,680 --> 00:15:44,280 Speaker 3: this morning. 302 00:15:48,880 --> 00:15:50,160 Speaker 1: I need to just split that one. 303 00:15:50,280 --> 00:15:54,960 Speaker 2: Okay, let's just split that one, you know, the American. 304 00:15:56,200 --> 00:15:59,320 Speaker 1: Okay, to the listeners, I'm using two different types of 305 00:15:59,400 --> 00:16:02,360 Speaker 1: cheese here, right, so they have different melting points. All right, 306 00:16:02,440 --> 00:16:04,680 Speaker 1: So what I saw the cheddar oozing out the sides. 307 00:16:05,400 --> 00:16:07,920 Speaker 1: I was like, listen, there's a chance that the mozzarella's 308 00:16:08,000 --> 00:16:11,360 Speaker 1: probably melted as well. Cut it a little thick and 309 00:16:11,400 --> 00:16:13,080 Speaker 1: it wasn't, so I popped it back on the stove 310 00:16:13,200 --> 00:16:15,400 Speaker 1: just now, put the lid on it to let that 311 00:16:15,480 --> 00:16:18,520 Speaker 1: steam kind of help give it the melt. All right, 312 00:16:18,520 --> 00:16:20,080 Speaker 1: I'm about to get up real quick and get the 313 00:16:20,120 --> 00:16:23,000 Speaker 1: soundch you know, I apologize for the delay, although I'm 314 00:16:23,040 --> 00:16:28,280 Speaker 1: sure that will just be edited out a TV. And 315 00:16:28,320 --> 00:16:31,880 Speaker 1: there you go, and it's time to dig in. I 316 00:16:31,920 --> 00:16:34,920 Speaker 1: can't wait for you to try this, to have this, 317 00:16:35,040 --> 00:16:37,000 Speaker 1: and I want to know specifics. I want to know 318 00:16:37,040 --> 00:16:39,400 Speaker 1: what you taste. I want to know how you know 319 00:16:39,480 --> 00:16:41,160 Speaker 1: how the mouthfield, how's the pita? 320 00:16:47,640 --> 00:16:53,600 Speaker 2: Definitely the soup is on point. 321 00:16:54,120 --> 00:16:55,000 Speaker 1: What are you tasting? 322 00:16:56,520 --> 00:17:01,960 Speaker 3: So there's this familiar taste in the soup I'm trying 323 00:17:01,960 --> 00:17:05,439 Speaker 3: to figure out it's like that perfect amount of tang 324 00:17:06,280 --> 00:17:09,439 Speaker 3: that you get from the tomato, but then also like 325 00:17:09,520 --> 00:17:15,320 Speaker 3: the sweet right m h And I definitely taste the garlic, 326 00:17:15,359 --> 00:17:18,960 Speaker 3: which is amazing, beautiful mm hmm. 327 00:17:18,960 --> 00:17:19,840 Speaker 2: The texture is great. 328 00:17:21,119 --> 00:17:23,640 Speaker 1: I'm looking at your eyes as you eat, and I believe. 329 00:17:23,320 --> 00:17:25,440 Speaker 2: You, Oh, I would never lie to you about that. 330 00:17:26,960 --> 00:17:29,200 Speaker 1: I'm believing your facial expression, right. 331 00:17:29,119 --> 00:17:31,320 Speaker 3: Now it's bomb and you know what I love about 332 00:17:31,320 --> 00:17:35,520 Speaker 3: it because it's not canned soup. Of course, all the 333 00:17:35,560 --> 00:17:38,480 Speaker 3: different tomatoes, the different textures are the tomatoes. 334 00:17:39,280 --> 00:17:40,640 Speaker 1: Yeah, three different tomatoes here. 335 00:17:41,240 --> 00:17:44,639 Speaker 2: Mm hmm. All right, I'm gonna do the pita. 336 00:17:45,080 --> 00:17:48,560 Speaker 1: I love this calm, relaxing. Like the way you're talking 337 00:17:48,600 --> 00:17:52,320 Speaker 1: about this, it is just like it's a very like I'm. 338 00:17:52,200 --> 00:17:56,480 Speaker 3: Just zen for my own good sometime. Okay, but I'm excited. 339 00:17:56,520 --> 00:17:58,119 Speaker 3: Don't let the zen make you think I'm not. 340 00:18:00,080 --> 00:18:05,159 Speaker 2: Y'all. Hear it out. Y'all heard a crunch. That is 341 00:18:05,200 --> 00:18:08,240 Speaker 2: the crunch we go for. Okay, I'm gonna take a Okay, 342 00:18:08,280 --> 00:18:08,800 Speaker 2: listen to this. 343 00:18:09,480 --> 00:18:10,000 Speaker 1: Let's do it. 344 00:18:10,080 --> 00:18:11,280 Speaker 2: I'm biting in for the first time. 345 00:18:11,359 --> 00:18:19,120 Speaker 1: Y'all. Wow, it is so good. 346 00:18:19,280 --> 00:18:20,800 Speaker 2: The bread is so good. 347 00:18:22,000 --> 00:18:24,359 Speaker 1: That might have been the most like sensual bite ever 348 00:18:24,440 --> 00:18:31,680 Speaker 1: taken on flake. Yeah, it's good. We love that. 349 00:18:31,880 --> 00:18:38,160 Speaker 2: This is some sexiest food. M hm hmmm mm hmm. 350 00:18:39,000 --> 00:18:41,800 Speaker 1: I like to do like something like this where I 351 00:18:41,800 --> 00:18:43,879 Speaker 1: spooned the soup onto the top of it and then 352 00:18:43,960 --> 00:18:48,480 Speaker 1: let it run down. Mm hmm. I gotta say I 353 00:18:48,520 --> 00:18:52,040 Speaker 1: have peta grilled cheese. I mean, obviously, I'm sure there's 354 00:18:52,080 --> 00:18:54,040 Speaker 1: like a bunch of recipes for that online or something, 355 00:18:54,400 --> 00:18:57,639 Speaker 1: but I've never heard of that. Or typically, you know, 356 00:18:57,680 --> 00:19:00,520 Speaker 1: peta it's a Middle Eastern bread. It's one of the 357 00:19:00,520 --> 00:19:02,960 Speaker 1: first breads. This was one of the first breads, right, 358 00:19:04,640 --> 00:19:08,760 Speaker 1: And typically you know in different cultures like Greek culture 359 00:19:08,920 --> 00:19:11,239 Speaker 1: or Turkish culture, it's filled with different things, you know, 360 00:19:11,280 --> 00:19:16,640 Speaker 1: different meats, different vegetables. But never once in my life 361 00:19:16,800 --> 00:19:18,840 Speaker 1: have I really thought like, oh, let me make a 362 00:19:18,840 --> 00:19:20,000 Speaker 1: grilled cheese with it. 363 00:19:20,320 --> 00:19:23,919 Speaker 3: I mean, it's authentic, it's my grandmother's, my baby's on 364 00:19:23,960 --> 00:19:26,719 Speaker 3: her way from school. Let me get this thing together 365 00:19:26,760 --> 00:19:27,080 Speaker 3: for her. 366 00:19:27,160 --> 00:19:29,720 Speaker 1: Why pea bread? Do you know why she used. 367 00:19:29,520 --> 00:19:33,040 Speaker 2: To eat bread? It was her bread she would share 368 00:19:33,080 --> 00:19:33,320 Speaker 2: with me. 369 00:19:33,880 --> 00:19:35,879 Speaker 1: So her favorite bread was pewa bread. 370 00:19:35,600 --> 00:19:38,879 Speaker 3: Because she didn't like thick bread. She liked bread that 371 00:19:38,960 --> 00:19:41,600 Speaker 3: she could put in the toaster and it would get crunchy. 372 00:19:41,720 --> 00:19:45,080 Speaker 3: She liked crunchy bread, right, So Peter was her choice. 373 00:19:50,840 --> 00:19:55,240 Speaker 1: Lots of sensual bites over it. Although I suspect you're 374 00:19:55,240 --> 00:19:58,399 Speaker 1: disappointed that the cheese I added didn't melt and swirl up, 375 00:19:58,480 --> 00:19:59,439 Speaker 1: because that was part of. 376 00:19:59,400 --> 00:20:01,399 Speaker 3: No, no, no, it's fine. It's just a lot of cheese, 377 00:20:01,400 --> 00:20:02,639 Speaker 3: and I'm not trying to do. 378 00:20:02,600 --> 00:20:08,000 Speaker 1: Too much too much cheese, all right, So clearly you 379 00:20:08,160 --> 00:20:11,360 Speaker 1: enjoyed you all but cleaned this plate here. You destroyed 380 00:20:11,359 --> 00:20:15,000 Speaker 1: that sandwich. The crunch was on point point. I want 381 00:20:15,000 --> 00:20:18,320 Speaker 1: to know. Was I able to bring you back with 382 00:20:18,359 --> 00:20:19,960 Speaker 1: this meal? Was I able to bring you back to 383 00:20:20,000 --> 00:20:21,000 Speaker 1: your grandmother's kitchen? 384 00:20:23,920 --> 00:20:24,600 Speaker 2: Absolutely? 385 00:20:28,200 --> 00:20:33,159 Speaker 1: That is what I'm talking And that's what we can 386 00:20:33,240 --> 00:20:36,560 Speaker 1: leave this right here on the table. We can we 387 00:20:36,600 --> 00:20:39,880 Speaker 1: can just kind of snack on it, pull it apart, y'all. 388 00:20:39,880 --> 00:20:42,760 Speaker 1: Make sure y'all check out this recipe on shondaland dot com. 389 00:20:42,920 --> 00:20:46,680 Speaker 1: This is a super fire, whole grain naturally lovingpeta. Love 390 00:20:46,720 --> 00:20:48,920 Speaker 1: to see y'all post about it. Make some soup. You 391 00:20:48,960 --> 00:20:50,919 Speaker 1: know what I'm saying is you tag us with some 392 00:20:51,000 --> 00:20:55,080 Speaker 1: sensual bites. Give us your best sensual bite. Record it. 393 00:20:55,280 --> 00:20:56,680 Speaker 1: We want to, We want we want to. We want 394 00:20:56,720 --> 00:20:59,000 Speaker 1: to see who can make the most sensual bite of 395 00:20:59,040 --> 00:20:59,560 Speaker 1: all time. 396 00:21:00,359 --> 00:21:03,520 Speaker 3: And I said I was finished, but I'm still trying 397 00:21:03,520 --> 00:21:04,320 Speaker 3: to get all this. 398 00:21:04,320 --> 00:21:06,560 Speaker 1: This might be one of my favorite recipes I've made. 399 00:21:06,640 --> 00:21:08,000 Speaker 1: I think it comes from the fact that I've never 400 00:21:08,000 --> 00:21:09,119 Speaker 1: made a tomato soup before. 401 00:21:09,600 --> 00:21:10,640 Speaker 2: You're proud of yourself. 402 00:21:10,720 --> 00:21:13,320 Speaker 1: It should be we had the proofs effect here, the 403 00:21:13,359 --> 00:21:16,199 Speaker 1: nostalgic moment. But I want to know a little bit 404 00:21:16,240 --> 00:21:18,920 Speaker 1: more about you. I want to know how this meal 405 00:21:19,000 --> 00:21:23,440 Speaker 1: has kind of helped shape this phenomenal career that you've had. 406 00:21:23,680 --> 00:21:26,480 Speaker 1: You're a very multi talented and creative person. When did 407 00:21:26,520 --> 00:21:30,000 Speaker 1: you first realize that you wanted to pursue a career 408 00:21:30,040 --> 00:21:32,760 Speaker 1: in arts? Was it music first? 409 00:21:32,880 --> 00:21:35,040 Speaker 2: Or yeah, music was first. 410 00:21:35,920 --> 00:21:40,119 Speaker 3: I started music professionally when I was eighteen years old. 411 00:21:40,800 --> 00:21:43,040 Speaker 3: Before that, I was like a studio rat. I would 412 00:21:43,119 --> 00:21:45,560 Speaker 3: leave school and just go to the studio and record 413 00:21:45,640 --> 00:21:48,760 Speaker 3: and write. But I got my first big publishing deal 414 00:21:49,080 --> 00:21:52,560 Speaker 3: when I was nineteen at Water Chapel Music Publishing in 415 00:21:52,600 --> 00:21:55,480 Speaker 3: the City. It gave me a fifty thousand dollars check 416 00:21:55,520 --> 00:21:56,440 Speaker 3: to write songs. 417 00:21:56,480 --> 00:21:59,320 Speaker 2: I was a kid. I was excited, I was motivated. 418 00:21:59,359 --> 00:21:59,960 Speaker 2: So that was the. 419 00:22:00,000 --> 00:22:05,359 Speaker 3: Beginning of my journey as a professional musician. When I 420 00:22:05,400 --> 00:22:08,000 Speaker 3: got that money, I started collecting art. So I knew 421 00:22:08,040 --> 00:22:10,440 Speaker 3: right away that I wanted to collect because my godmother, 422 00:22:10,520 --> 00:22:13,280 Speaker 3: the same one that had the beautiful kitchen, she was 423 00:22:13,320 --> 00:22:17,359 Speaker 3: also a collector. So I grew up around like original 424 00:22:18,000 --> 00:22:23,399 Speaker 3: picassos and mirros and really beautiful art. Back then, I 425 00:22:23,400 --> 00:22:25,719 Speaker 3: didn't know the value, I didn't know what it meant, 426 00:22:25,760 --> 00:22:27,879 Speaker 3: but I saw it, so it became a part of me. 427 00:22:27,960 --> 00:22:31,359 Speaker 3: And my uncle was also a painter, So I grew 428 00:22:31,440 --> 00:22:33,879 Speaker 3: up in a home where I could smell acrylics and 429 00:22:33,920 --> 00:22:37,080 Speaker 3: there were canvases and paint brushes all over the place. 430 00:22:37,160 --> 00:22:40,439 Speaker 1: You know, it's interesting how you said smell acrylics. 431 00:22:40,480 --> 00:22:42,480 Speaker 3: Oh yeah, I remember going to sleep like, oh my god, 432 00:22:42,480 --> 00:22:44,560 Speaker 3: I can't get this smell out my notes, you know, 433 00:22:44,760 --> 00:22:48,000 Speaker 3: like paint. Those were just the things that brought me 434 00:22:48,040 --> 00:22:52,160 Speaker 3: into that world. But then, growing up as a young 435 00:22:52,240 --> 00:22:56,800 Speaker 3: black girl in Harlem, there wasn't much access to art 436 00:22:56,840 --> 00:23:00,639 Speaker 3: programs or museums or even galleries. So I didn't know 437 00:23:00,680 --> 00:23:04,200 Speaker 3: anything about that world until I got older. And when 438 00:23:04,200 --> 00:23:06,760 Speaker 3: I did and I started making money, I knew what 439 00:23:06,840 --> 00:23:08,919 Speaker 3: I wanted to collect. I knew what I wanted my 440 00:23:09,040 --> 00:23:12,840 Speaker 3: home to feel like. So I started on that journey. 441 00:23:12,880 --> 00:23:17,879 Speaker 3: But then as I grew older and had explored the 442 00:23:18,000 --> 00:23:22,320 Speaker 3: art industry as a collector, I realized that there weren't 443 00:23:22,359 --> 00:23:27,080 Speaker 3: many women artists being shown, there weren't many black artists 444 00:23:27,240 --> 00:23:31,920 Speaker 3: being shown, and so I started my company art Leader 445 00:23:32,280 --> 00:23:37,200 Speaker 3: in twenty sixteen, which focuses on women artists and black artists. 446 00:23:37,920 --> 00:23:41,760 Speaker 3: So since then, I've been exhibiting all over the world, 447 00:23:42,280 --> 00:23:47,520 Speaker 3: curating shows for galleries institutions, and also doing my own 448 00:23:47,560 --> 00:23:53,120 Speaker 3: independent curations and exhibitions. And to date I've shown i'd say, 449 00:23:53,280 --> 00:23:57,720 Speaker 3: over two hundred eighty to three hundred artists all over 450 00:23:57,760 --> 00:23:58,240 Speaker 3: the world. 451 00:23:58,400 --> 00:24:00,000 Speaker 2: Yeah. 452 00:24:00,200 --> 00:24:04,760 Speaker 3: So, you know, my grandmother, everything that's good about me, 453 00:24:05,160 --> 00:24:08,520 Speaker 3: I give credit to her for it. She was very calm, 454 00:24:08,640 --> 00:24:13,480 Speaker 3: very peaceful, very grounded, and I've just picked up on 455 00:24:13,560 --> 00:24:14,240 Speaker 3: that energy. 456 00:24:14,400 --> 00:24:16,920 Speaker 1: That's great. I mean, it's it radiot, Like I can 457 00:24:17,040 --> 00:24:19,280 Speaker 1: feel that energy through the way you talk about art, 458 00:24:19,320 --> 00:24:21,440 Speaker 1: or through the way you talk about your journey and 459 00:24:21,560 --> 00:24:23,880 Speaker 1: even talking about you know, growing growing up in Harlem, 460 00:24:23,880 --> 00:24:26,080 Speaker 1: like you said, and there was poverty, but like you're 461 00:24:26,160 --> 00:24:29,080 Speaker 1: very much like you know, this is the foundation that 462 00:24:29,200 --> 00:24:34,720 Speaker 1: helped you build into a worldwide arting. You went to Christie's, right, 463 00:24:35,560 --> 00:24:38,840 Speaker 1: how did you feel that impacted your growth? I mean, 464 00:24:38,920 --> 00:24:41,440 Speaker 1: is that like kind of equivalent to a culinary school, right? 465 00:24:41,480 --> 00:24:43,400 Speaker 1: I mean it's like definitely, you know, and just there's 466 00:24:43,400 --> 00:24:46,160 Speaker 1: some cooks that like, oh I like culinary school, some don't. 467 00:24:46,200 --> 00:24:48,320 Speaker 1: Some say it's worth it. Some don't, so, like, what's 468 00:24:48,359 --> 00:24:51,600 Speaker 1: the take on art school? You know? 469 00:24:51,680 --> 00:24:57,919 Speaker 3: I do feel like as creative people, we innately have 470 00:24:58,080 --> 00:24:59,879 Speaker 3: this thing, right, you know what we want to do. 471 00:25:00,080 --> 00:25:03,160 Speaker 3: We can see it before it's done. As a chef, 472 00:25:03,480 --> 00:25:05,760 Speaker 3: you knew you wanted to make this, but you already 473 00:25:05,800 --> 00:25:08,240 Speaker 3: probably had an idea of what it would taste like 474 00:25:08,320 --> 00:25:09,679 Speaker 3: before you even tasted it. 475 00:25:09,760 --> 00:25:12,639 Speaker 2: Right, Yes, I am the same. 476 00:25:12,880 --> 00:25:15,399 Speaker 3: I know what a wall is going to look like 477 00:25:15,520 --> 00:25:19,720 Speaker 3: with the art hung before I hang it. So when 478 00:25:19,760 --> 00:25:23,800 Speaker 3: we have that gift, I think it's only right to 479 00:25:23,920 --> 00:25:29,560 Speaker 3: then couple it with some sort of academic right, some 480 00:25:29,640 --> 00:25:34,280 Speaker 3: sort of schooling, some sort of exposure to other people 481 00:25:34,720 --> 00:25:37,320 Speaker 3: that do the same thing, so that we can then 482 00:25:37,359 --> 00:25:42,000 Speaker 3: elevate that gift, you know, make it more I guess 483 00:25:42,640 --> 00:25:45,840 Speaker 3: universal in a way. So Christie's was a choice I 484 00:25:45,920 --> 00:25:48,160 Speaker 3: made because I wanted to learn the language. I didn't 485 00:25:48,200 --> 00:25:50,359 Speaker 3: have the language. I knew how to create, but I 486 00:25:50,400 --> 00:25:52,600 Speaker 3: didn't have the language that's out there in the world 487 00:25:52,640 --> 00:25:56,320 Speaker 3: in the industry, you know, And same thing with you, Like, 488 00:25:56,359 --> 00:25:58,600 Speaker 3: you know what you want to create, you can create it, 489 00:25:58,960 --> 00:26:01,400 Speaker 3: but a little bit of schooling or a little bit 490 00:26:01,440 --> 00:26:04,919 Speaker 3: of watching a YouTube, video or education is only going 491 00:26:04,960 --> 00:26:05,679 Speaker 3: to enhance it. 492 00:26:05,800 --> 00:26:08,160 Speaker 1: That's true. I mean there's I don't think anyone could 493 00:26:08,160 --> 00:26:09,120 Speaker 1: ever deny that, right. 494 00:26:09,160 --> 00:26:10,360 Speaker 2: I mean, it's just facts. 495 00:26:10,400 --> 00:26:10,639 Speaker 1: You know. 496 00:26:10,680 --> 00:26:12,199 Speaker 3: It's like you got to put your ego to the 497 00:26:12,280 --> 00:26:14,880 Speaker 3: side and just come to terms with the fact that 498 00:26:14,960 --> 00:26:18,960 Speaker 3: you need some sort of education on whatever it is 499 00:26:18,960 --> 00:26:19,960 Speaker 3: you're passionate about. 500 00:26:20,200 --> 00:26:23,880 Speaker 1: You have to have education to enhance creativity. And said, 501 00:26:24,400 --> 00:26:27,320 Speaker 1: I mean, I'm essentially a self taught baker, but I 502 00:26:27,359 --> 00:26:31,000 Speaker 1: will say the foundation to my professional technique comes from 503 00:26:31,000 --> 00:26:34,639 Speaker 1: a bakery I worked at. And just like repetition being 504 00:26:34,680 --> 00:26:38,040 Speaker 1: with other bakers who have done this for years, I 505 00:26:38,119 --> 00:26:42,040 Speaker 1: remember vividly this baker named Oscar So. I worked at 506 00:26:42,080 --> 00:26:45,840 Speaker 1: Sullivan Street Bakery in Miami, but this guy came down 507 00:26:46,040 --> 00:26:48,880 Speaker 1: from New York to like help the Miami bakery, and 508 00:26:49,240 --> 00:26:52,639 Speaker 1: I just remember this moment. As a chibata bread. It 509 00:26:52,720 --> 00:26:56,320 Speaker 1: is a very popular Italian bread, and each small chibata 510 00:26:56,400 --> 00:26:59,639 Speaker 1: weighs supposed to one hundred and sixty grams. So you know, 511 00:26:59,640 --> 00:27:03,000 Speaker 1: we've got mountains of dough, right, and everyone stands around 512 00:27:03,000 --> 00:27:04,760 Speaker 1: and we all divide it, weigh it, get it onto 513 00:27:04,760 --> 00:27:08,000 Speaker 1: the boards. You know, we're dividing. We're weighing. Sometimes it's 514 00:27:08,000 --> 00:27:09,920 Speaker 1: too big. We got to chop it off. This guy 515 00:27:10,840 --> 00:27:13,199 Speaker 1: did about one hundred of these with no scale, so 516 00:27:13,240 --> 00:27:16,080 Speaker 1: he would he divided them. Ask them to me. I 517 00:27:16,160 --> 00:27:18,159 Speaker 1: scaled them. I will not joke with you. It's one 518 00:27:18,200 --> 00:27:21,719 Speaker 1: hundred and sixty rams every single time. That was one 519 00:27:21,760 --> 00:27:24,840 Speaker 1: of the moments. And he was from hopefully Oscar if 520 00:27:24,880 --> 00:27:27,399 Speaker 1: you ran listens to But that was a moment. I 521 00:27:27,440 --> 00:27:30,760 Speaker 1: was like, man, this what an inspiration for me. So 522 00:27:30,800 --> 00:27:33,200 Speaker 1: I might have creative energy, I might have talent, I 523 00:27:33,280 --> 00:27:36,600 Speaker 1: might be cool on social media, but a real role 524 00:27:36,680 --> 00:27:41,040 Speaker 1: model is seeing the hands of another Latino in a 525 00:27:41,080 --> 00:27:45,919 Speaker 1: bakery executing flawlessly over and over again. I was like, 526 00:27:45,960 --> 00:27:48,280 Speaker 1: I gotta step my game up right. That just helped 527 00:27:48,320 --> 00:27:51,160 Speaker 1: me propel my skill set. It helped me pay more 528 00:27:51,160 --> 00:27:54,920 Speaker 1: attention to details. So you know, that's a way to learn. 529 00:27:55,520 --> 00:27:58,800 Speaker 1: Just like schooling or just like watching videos, it always 530 00:27:58,840 --> 00:27:59,920 Speaker 1: comes down to that foundation. 531 00:28:00,160 --> 00:28:00,560 Speaker 2: That's it. 532 00:28:00,880 --> 00:28:02,800 Speaker 1: How are you cultivating your craft? You know, if you 533 00:28:02,800 --> 00:28:04,840 Speaker 1: can't answer that question, it's like you got to maybe 534 00:28:04,840 --> 00:28:07,280 Speaker 1: you should look look inside and be like, what can 535 00:28:07,320 --> 00:28:08,560 Speaker 1: I do to You can never you can never be 536 00:28:08,640 --> 00:28:09,520 Speaker 1: the best, right firm. 537 00:28:09,640 --> 00:28:11,320 Speaker 3: There's always going to be someone better than you. You 538 00:28:11,400 --> 00:28:15,720 Speaker 3: have to be okay with that. But it's okay to 539 00:28:15,840 --> 00:28:18,439 Speaker 3: learn from that person. Okay to listen to what that 540 00:28:18,480 --> 00:28:21,640 Speaker 3: person has to say, and just know that you're doing 541 00:28:21,680 --> 00:28:22,320 Speaker 3: the best. 542 00:28:22,080 --> 00:28:22,840 Speaker 2: That you can do. 543 00:28:23,000 --> 00:28:26,119 Speaker 3: Correct, you know, correct, You know, these industries are fickle. 544 00:28:27,080 --> 00:28:30,280 Speaker 3: You know, I don't know what the the culinary industry 545 00:28:30,359 --> 00:28:32,800 Speaker 3: is like, but I'm sure it's it's an art form 546 00:28:32,960 --> 00:28:36,440 Speaker 3: and you know, I'm sure super competitive. So you got 547 00:28:36,480 --> 00:28:40,960 Speaker 3: to stay on your p's and q's and you know, 548 00:28:41,360 --> 00:28:44,080 Speaker 3: just just figure out the next thing, the next way 549 00:28:44,240 --> 00:28:45,200 Speaker 3: to make yourself. 550 00:28:45,480 --> 00:28:49,560 Speaker 1: Yeah, innovation, Right, What is your process as a creative? 551 00:28:49,880 --> 00:28:51,200 Speaker 1: Like how do you get in the zone when you 552 00:28:51,240 --> 00:28:54,160 Speaker 1: want to create? What are the key components? Like, let's 553 00:28:54,160 --> 00:28:55,680 Speaker 1: just say you wake up and you feel like it's 554 00:28:55,680 --> 00:28:57,440 Speaker 1: a day where you know you want to make these 555 00:28:57,440 --> 00:29:00,240 Speaker 1: advancements as a creative person, like you know, art a 556 00:29:00,280 --> 00:29:02,880 Speaker 1: new project or like what is that like in the 557 00:29:02,960 --> 00:29:03,440 Speaker 1: art world? 558 00:29:03,720 --> 00:29:09,160 Speaker 3: Well, I think that, like with any other form of art, 559 00:29:09,480 --> 00:29:12,160 Speaker 3: it starts with self. You know, you don't worry about 560 00:29:12,160 --> 00:29:15,040 Speaker 3: the world or the industry. You really have to sit 561 00:29:15,080 --> 00:29:19,160 Speaker 3: down and formulate something in your mind. I usually will 562 00:29:19,160 --> 00:29:22,840 Speaker 3: write it out. I'm big on creating proposals for myself 563 00:29:22,880 --> 00:29:25,479 Speaker 3: so that I can see it like vision boards, Okay, 564 00:29:26,280 --> 00:29:29,200 Speaker 3: And that's what I do primarily in San Diego. I 565 00:29:29,520 --> 00:29:33,160 Speaker 3: create things in my mind a lot and prepare them 566 00:29:33,480 --> 00:29:36,560 Speaker 3: for the world, which I consider New York in LA. 567 00:29:37,240 --> 00:29:41,040 Speaker 3: You know. I get the foundation done in San Diego 568 00:29:41,080 --> 00:29:42,960 Speaker 3: in the middle of the nature and where no one 569 00:29:43,160 --> 00:29:45,600 Speaker 3: is around, right, and then I make the phone calls, 570 00:29:45,720 --> 00:29:49,320 Speaker 3: I make the emails, and then I'll travel to execute. 571 00:29:49,760 --> 00:29:51,760 Speaker 1: I mean, and it makes perfect sense because you're not 572 00:29:51,920 --> 00:29:55,280 Speaker 1: existing in the frantic energy. You're keeping yourself. And I 573 00:29:55,320 --> 00:29:57,880 Speaker 1: think it's funny because I'm in the frantic energy right now. 574 00:29:57,960 --> 00:30:00,760 Speaker 1: You can't tell I'm, you know, trying to open up Manhattan. 575 00:30:00,880 --> 00:30:04,000 Speaker 1: You've put yourself in a position where your baseline energy 576 00:30:04,320 --> 00:30:07,480 Speaker 1: in San Diego is very tranquil. It's funny how you 577 00:30:07,520 --> 00:30:09,800 Speaker 1: said that you go to New York and LA to execute. 578 00:30:10,320 --> 00:30:13,120 Speaker 1: I love how you said that, because you really can't 579 00:30:13,120 --> 00:30:15,160 Speaker 1: describe it any better. I mean, that's why I moved here. 580 00:30:15,200 --> 00:30:17,520 Speaker 1: It's like to execute. I'm like exactly, you know, I 581 00:30:17,560 --> 00:30:19,640 Speaker 1: try to do a bakery in Miami or New Orleans 582 00:30:19,680 --> 00:30:21,320 Speaker 1: and It's like, was that for me? It's like, now 583 00:30:21,320 --> 00:30:23,600 Speaker 1: I'm gonna go to New York to execute best place. Yeah, 584 00:30:23,840 --> 00:30:28,320 Speaker 1: execute almost anything since you've started this mission, right, Like, 585 00:30:28,360 --> 00:30:32,240 Speaker 1: how have you seen the representation with black artists change? 586 00:30:32,840 --> 00:30:38,240 Speaker 1: Has there been a noticeable change? Is it gradual? Do 587 00:30:38,280 --> 00:30:39,800 Speaker 1: you feel like you've been part of that change? 588 00:30:39,840 --> 00:30:42,480 Speaker 2: Absolutely a part of it. It's been explosive. 589 00:30:43,160 --> 00:30:47,800 Speaker 3: I think twenty twenty to now has created so many opportunities, 590 00:30:48,200 --> 00:30:53,480 Speaker 3: new platforms, new whole new design for black creatives, black artists. 591 00:30:54,000 --> 00:30:56,240 Speaker 3: You know, a lot of the big companies and brands, 592 00:30:56,600 --> 00:31:00,760 Speaker 3: their main goal was to create platforms for black artists 593 00:31:00,800 --> 00:31:05,520 Speaker 3: to shine. As gimmicky and trendy as it may sound, 594 00:31:05,760 --> 00:31:09,120 Speaker 3: it would still an opportunity for us to get out 595 00:31:09,160 --> 00:31:11,120 Speaker 3: there and do what we needed to do to then 596 00:31:11,960 --> 00:31:17,080 Speaker 3: keep that same energy moving forward. So you got to 597 00:31:17,160 --> 00:31:20,400 Speaker 3: keep doing things like this and you know, connecting and 598 00:31:20,480 --> 00:31:23,240 Speaker 3: networking and uplifting one another. 599 00:31:23,080 --> 00:31:25,840 Speaker 1: Meeting of the minds, you know, no matter the industry 600 00:31:25,920 --> 00:31:28,440 Speaker 1: or no matter the skill set. Because some of the 601 00:31:28,520 --> 00:31:31,920 Speaker 1: challenges that I faced are no different. I mean they 602 00:31:31,920 --> 00:31:33,800 Speaker 1: are different because I'm a man, I have to say that, 603 00:31:34,240 --> 00:31:36,560 Speaker 1: but just being a person of color, it always just 604 00:31:36,600 --> 00:31:38,760 Speaker 1: sets you back a little bit when you're trying to 605 00:31:38,800 --> 00:31:42,160 Speaker 1: find a ceiling or like trying to find, you know, 606 00:31:42,200 --> 00:31:44,440 Speaker 1: even a mentor or something like that. So it's like, well, 607 00:31:44,440 --> 00:31:46,200 Speaker 1: first of all, I need to find someone that looks 608 00:31:46,240 --> 00:31:48,720 Speaker 1: like me, you know, because I'll know that they have 609 00:31:48,840 --> 00:31:53,320 Speaker 1: what it takes to navigate those rough waters. And of 610 00:31:53,320 --> 00:31:55,960 Speaker 1: course I've got mentors or people I look up to 611 00:31:56,000 --> 00:31:59,040 Speaker 1: who might be wider a Korean or something like that, 612 00:31:59,080 --> 00:32:02,480 Speaker 1: and that's still very badvaluable, but finding people that really 613 00:32:02,520 --> 00:32:04,440 Speaker 1: look like you and like they like to eat what 614 00:32:04,480 --> 00:32:08,200 Speaker 1: you like to eat, they like to eat. If we 615 00:32:08,360 --> 00:32:12,200 Speaker 1: don't do this, then it's almost like we're keeping doors 616 00:32:12,280 --> 00:32:14,920 Speaker 1: like closed. But when we open these doors and welcome 617 00:32:14,960 --> 00:32:18,200 Speaker 1: each other in and we kind of cross paths and 618 00:32:18,320 --> 00:32:19,800 Speaker 1: just say hey, like you know, it might just it 619 00:32:19,880 --> 00:32:22,080 Speaker 1: might be pita bread or it might be an exhibit, 620 00:32:22,120 --> 00:32:24,040 Speaker 1: but we're we got to get on. 621 00:32:24,960 --> 00:32:27,400 Speaker 3: I mean, think of how many thousands of people are 622 00:32:27,440 --> 00:32:30,360 Speaker 3: now going to know you because of me and vice versa, 623 00:32:30,560 --> 00:32:33,600 Speaker 3: you know, and that's the ongoing work that needs to happen. 624 00:32:33,680 --> 00:32:38,720 Speaker 1: Absolutely, don't go anywhere. We'll be right back after this. 625 00:32:51,160 --> 00:32:53,120 Speaker 1: Enough of that, enough of that, back to the interview. 626 00:32:57,920 --> 00:33:01,520 Speaker 1: A lot of listeners here might be food forward listeners, 627 00:33:01,560 --> 00:33:03,280 Speaker 1: and so they might be, like me, a little bit 628 00:33:03,280 --> 00:33:07,520 Speaker 1: of novice when it comes to approaching visual arts. Do 629 00:33:07,600 --> 00:33:09,320 Speaker 1: you have and I was, I was, literally was it 630 00:33:09,400 --> 00:33:12,120 Speaker 1: last night talking with Ari Literally on the couch with 631 00:33:12,160 --> 00:33:14,880 Speaker 1: my sister last night. We were talking about art and 632 00:33:14,920 --> 00:33:17,440 Speaker 1: I was listening to some I was listening to some 633 00:33:17,520 --> 00:33:20,240 Speaker 1: funk or some Brazilian music or some Cumbia or something, 634 00:33:20,240 --> 00:33:24,160 Speaker 1: and I was like, my body reacts to music as 635 00:33:24,320 --> 00:33:28,600 Speaker 1: art stronger than it does for visual art, Like I 636 00:33:28,640 --> 00:33:31,480 Speaker 1: don't understand how to interpret a lot of visual art. 637 00:33:31,800 --> 00:33:34,680 Speaker 1: Does that make sense? And so I feel like that 638 00:33:34,760 --> 00:33:37,600 Speaker 1: might be common. Do you have any tips on how 639 00:33:37,640 --> 00:33:38,960 Speaker 1: to approach you know, a painting. 640 00:33:39,440 --> 00:33:42,800 Speaker 3: You know, art is not going to appeal to everybody 641 00:33:43,040 --> 00:33:46,720 Speaker 3: the same way, and that's okay. Visual art is a 642 00:33:46,880 --> 00:33:51,479 Speaker 3: very distinct thing. I feel like you've had to have 643 00:33:51,560 --> 00:33:55,880 Speaker 3: come from an upbringing where you grew up around artists 644 00:33:56,200 --> 00:34:00,200 Speaker 3: or collectors or there were paintings in your home you 645 00:34:00,240 --> 00:34:03,400 Speaker 3: to appreciate that as an adult. I honestly don't know 646 00:34:03,480 --> 00:34:08,000 Speaker 3: many people like yourself that have said, oh, I don't 647 00:34:08,080 --> 00:34:12,880 Speaker 3: know how to look at art because I have a 648 00:34:12,920 --> 00:34:15,960 Speaker 3: good community of people that are, you know, like minded 649 00:34:16,080 --> 00:34:19,840 Speaker 3: as far as looking at art. It's also my profession, 650 00:34:19,920 --> 00:34:23,840 Speaker 3: so I have to. But I've spoken to many people 651 00:34:24,520 --> 00:34:29,200 Speaker 3: that just don't know how to immerse themselves right into 652 00:34:29,880 --> 00:34:33,040 Speaker 3: an exhibition or a painting. You look at it for 653 00:34:33,040 --> 00:34:34,799 Speaker 3: a little while and you're like, what am I looking at? 654 00:34:35,360 --> 00:34:37,800 Speaker 3: And I understand that because I've looked at paintings sometimes 655 00:34:37,840 --> 00:34:39,480 Speaker 3: and I'm like, Okay, I'm bored. You know, I can't 656 00:34:39,520 --> 00:34:42,560 Speaker 3: look at this anymore. I think that for people like 657 00:34:42,640 --> 00:34:45,200 Speaker 3: you that are trying to understand that, you just have 658 00:34:45,280 --> 00:34:50,680 Speaker 3: to connect with the artists that resonate with your lifestyle 659 00:34:50,960 --> 00:34:54,879 Speaker 3: and your background. So I will send you I will 660 00:34:54,880 --> 00:34:58,400 Speaker 3: make a point to send you a list of shows 661 00:34:58,480 --> 00:35:01,680 Speaker 3: that are up right now in New York with artists 662 00:35:01,719 --> 00:35:03,600 Speaker 3: that I think you should check out that I think 663 00:35:03,680 --> 00:35:06,959 Speaker 3: would you know, open you up to that? Okay, because 664 00:35:07,040 --> 00:35:09,359 Speaker 3: let me tell you, when you connect those dots of 665 00:35:09,480 --> 00:35:12,200 Speaker 3: like you just asked me a question about how does 666 00:35:12,239 --> 00:35:14,920 Speaker 3: this food make me feel? Right, when you stand in 667 00:35:14,920 --> 00:35:17,200 Speaker 3: front of a painting that makes you feel something that 668 00:35:17,239 --> 00:35:21,759 Speaker 3: makes you remember something about your family or your childhood, 669 00:35:22,880 --> 00:35:26,359 Speaker 3: you could stand there for like hours and just weep cry, 670 00:35:27,080 --> 00:35:29,440 Speaker 3: Like if you're looking at the right thing, it really 671 00:35:29,440 --> 00:35:30,480 Speaker 3: gets into you. 672 00:35:30,520 --> 00:35:31,759 Speaker 2: So it's possible. 673 00:35:31,960 --> 00:35:33,719 Speaker 3: I remember the first time I stood in front of 674 00:35:33,719 --> 00:35:36,719 Speaker 3: a painting and cried. It doesn't happen often, but I 675 00:35:36,760 --> 00:35:40,319 Speaker 3: do remember the first time it happened, and I was like, 676 00:35:40,440 --> 00:35:42,640 Speaker 3: oh my God, like I just felt it all over 677 00:35:42,680 --> 00:35:43,160 Speaker 3: my body. 678 00:35:43,520 --> 00:35:45,160 Speaker 1: Would you be willing to share details? 679 00:35:48,560 --> 00:35:51,279 Speaker 3: It was at the Whitney Museum in the city. I 680 00:35:51,280 --> 00:35:54,279 Speaker 3: think I was so caught up I forgot the painter's name, 681 00:35:54,360 --> 00:35:56,759 Speaker 3: but I just stood there. It just reminded me of 682 00:35:57,239 --> 00:35:59,759 Speaker 3: It was a moment I remembered as a child in 683 00:35:59,800 --> 00:36:02,600 Speaker 3: her Harlem, and the whole setting, and the way the 684 00:36:02,640 --> 00:36:06,279 Speaker 3: people were moving, and the eyes, like the look into 685 00:36:06,320 --> 00:36:09,960 Speaker 3: the eyes of the paintings. The eyes usually help you 686 00:36:10,000 --> 00:36:10,720 Speaker 3: feel something. 687 00:36:11,640 --> 00:36:17,279 Speaker 1: I'm about to just go to a guy. I'm I 688 00:36:17,360 --> 00:36:20,920 Speaker 1: want to experience that. Wow, what's next? What's next for you? 689 00:36:21,120 --> 00:36:22,600 Speaker 1: What is the big? 690 00:36:23,000 --> 00:36:25,960 Speaker 2: Oh, the big big thing? Right now? 691 00:36:25,960 --> 00:36:28,799 Speaker 3: I'm gonna I'm working on a book right now, and 692 00:36:28,920 --> 00:36:32,640 Speaker 3: I plan on really shutting everything off and really you know, 693 00:36:32,760 --> 00:36:40,080 Speaker 3: completing it. You know, it's a novel, so it requires 694 00:36:40,120 --> 00:36:44,000 Speaker 3: a lot of imagination and thinking, so I just want 695 00:36:44,040 --> 00:36:46,600 Speaker 3: to get off of Instagram. I want to shut down 696 00:36:46,800 --> 00:36:48,840 Speaker 3: and just be like a weird writer. 697 00:36:49,360 --> 00:36:53,200 Speaker 1: That is honestly amazing to hear that you're taking those 698 00:36:53,200 --> 00:36:57,480 Speaker 1: steps because I can totally relate. My cookbook is now 699 00:36:57,520 --> 00:37:00,839 Speaker 1: coming out next year instead of in October because I'm 700 00:37:00,840 --> 00:37:02,839 Speaker 1: a little behind on it and you want to stay 701 00:37:02,920 --> 00:37:05,279 Speaker 1: perfect it is, Okay, I do want it to be 702 00:37:05,520 --> 00:37:08,719 Speaker 1: the idea of perfect. We have a couple more things 703 00:37:08,760 --> 00:37:11,520 Speaker 1: here at Flaky Biscuit. It's not all just about nostalgia 704 00:37:11,920 --> 00:37:14,600 Speaker 1: and the comforting feelings of art forms. All about having 705 00:37:14,600 --> 00:37:16,480 Speaker 1: a little bit fun too. Okay, we're gonna have a 706 00:37:16,480 --> 00:37:19,879 Speaker 1: little fun. We're gonna play our flaky game. Oh boy, yeah, 707 00:37:19,960 --> 00:37:23,560 Speaker 1: it's it's I love the reaction. Oh boy, fear not, 708 00:37:23,760 --> 00:37:29,320 Speaker 1: fear not. It's a few fun multiple choice questions. Okay, 709 00:37:31,480 --> 00:37:34,239 Speaker 1: we will start with a simple one. I think what 710 00:37:34,400 --> 00:37:37,800 Speaker 1: company made its first can of ready to eat tomato 711 00:37:37,840 --> 00:37:42,360 Speaker 1: soup in eighteen ninety five? Was it Adidas? Was it Craft? 712 00:37:43,040 --> 00:37:50,040 Speaker 1: Was it Campbell's or was it Kellogg's Samples? Yes? Yeah, 713 00:37:49,880 --> 00:37:52,760 Speaker 1: so did it feel like a trick question? Really? 714 00:37:53,760 --> 00:37:54,360 Speaker 2: Not really? 715 00:37:54,400 --> 00:37:57,120 Speaker 1: Okay, okay, good, good, good good. So we're talking about 716 00:37:57,120 --> 00:38:01,680 Speaker 1: tomato soup. Where were tomatoes for documented to have been 717 00:38:01,760 --> 00:38:05,520 Speaker 1: cultivated and by whom? All right, I have three choices 718 00:38:05,560 --> 00:38:10,480 Speaker 1: for you. Was it by Australians? Was it by Aztecs 719 00:38:10,480 --> 00:38:13,719 Speaker 1: and Incas in meso America? Or was it here an 720 00:38:13,719 --> 00:38:14,680 Speaker 1: Astoria queens. 721 00:38:16,440 --> 00:38:19,880 Speaker 3: I know it's not Italy. I read that somewhere, so 722 00:38:19,920 --> 00:38:21,480 Speaker 3: I knew you wasn't going to say. 723 00:38:21,239 --> 00:38:25,600 Speaker 1: That it's not Italy. Think about how did it get 724 00:38:25,640 --> 00:38:26,120 Speaker 1: to Italy? 725 00:38:26,640 --> 00:38:28,080 Speaker 2: Say the first two again. 726 00:38:28,040 --> 00:38:32,200 Speaker 1: Australia or Aztecs and Incas in meso America. 727 00:38:33,680 --> 00:38:34,600 Speaker 2: Why are you laughing? 728 00:38:35,080 --> 00:38:37,880 Speaker 1: Because it's such a contrast. 729 00:38:37,320 --> 00:38:39,640 Speaker 2: Of I'd say Australia. 730 00:38:39,840 --> 00:38:45,200 Speaker 1: No, no, no, not Australia. I failed you Astec and Incas. Yeah, 731 00:38:45,280 --> 00:38:48,920 Speaker 1: tomatoes are indigenous to the Americas. And the way it 732 00:38:48,960 --> 00:38:52,640 Speaker 1: even got to Italy was colonists came here, did their 733 00:38:52,680 --> 00:38:56,640 Speaker 1: colonizer thing, fucked everything up, and they were like, oh 734 00:38:56,640 --> 00:38:58,640 Speaker 1: those are cool, let's bring them back, and they brought 735 00:38:58,680 --> 00:39:01,720 Speaker 1: them tomatoes back over there, and that's when tomatoes started 736 00:39:01,719 --> 00:39:04,680 Speaker 1: to get cultivated in Europe. Everyone seems to think tomatoes 737 00:39:04,719 --> 00:39:07,640 Speaker 1: are Italian. I think that's oh yeah, well you know what, Honestly, 738 00:39:07,680 --> 00:39:09,480 Speaker 1: I feel like you kind of answered the question right 739 00:39:09,520 --> 00:39:12,160 Speaker 1: by knowing it's not Italy. Right, all right? Last one 740 00:39:12,160 --> 00:39:14,839 Speaker 1: for you. We kind of touched on this earlier. What 741 00:39:15,000 --> 00:39:19,160 Speaker 1: country makes cold tomato soup known as gaspacho? And do 742 00:39:19,200 --> 00:39:21,640 Speaker 1: you agree that tomato soup can be served cold? I 743 00:39:21,640 --> 00:39:23,680 Speaker 1: think we already got your answer to that. But is 744 00:39:23,719 --> 00:39:26,400 Speaker 1: it Spain, Thailand or Brazil? 745 00:39:27,000 --> 00:39:28,600 Speaker 2: A spacho is Spain? 746 00:39:28,800 --> 00:39:31,240 Speaker 1: It is Spain, ding ding ding, And do you agree 747 00:39:31,239 --> 00:39:32,160 Speaker 1: that tomato. 748 00:39:31,800 --> 00:39:32,680 Speaker 2: Soup it is? 749 00:39:32,719 --> 00:39:33,400 Speaker 1: It is disgusting. 750 00:39:33,560 --> 00:39:34,200 Speaker 2: I'm awful. 751 00:39:34,280 --> 00:39:34,839 Speaker 1: Yeah, I'm sorry. 752 00:39:34,960 --> 00:39:37,000 Speaker 2: Have you ever had the little tomato ice creamy things? 753 00:39:37,080 --> 00:39:41,040 Speaker 1: You know? It is? I don't play with coltivated if 754 00:39:41,040 --> 00:39:46,080 Speaker 1: it's like a salad, and I'll play with the cold tomato. 755 00:39:46,560 --> 00:39:48,560 Speaker 1: We appreciate you playing the flaky game, and we do 756 00:39:48,680 --> 00:39:50,600 Speaker 1: want to just talk briefly about, you know, kind of 757 00:39:50,600 --> 00:39:53,200 Speaker 1: what led to the foundation of art leader, you know, 758 00:39:53,239 --> 00:39:56,960 Speaker 1: and like the most important part of being successful is like, yeah, 759 00:39:57,080 --> 00:39:59,959 Speaker 1: we can take our nice trips and you know, again 760 00:40:00,080 --> 00:40:01,920 Speaker 1: the nice shoes or whatever it is that we do, 761 00:40:02,000 --> 00:40:04,880 Speaker 1: but like what are we doing with that to uplift 762 00:40:04,880 --> 00:40:07,279 Speaker 1: and like, obviously you're doing a lot, So I would 763 00:40:07,320 --> 00:40:09,879 Speaker 1: love to hear a little bit about art Leader and 764 00:40:10,000 --> 00:40:12,120 Speaker 1: how my listeners and myself can help. 765 00:40:12,560 --> 00:40:14,960 Speaker 3: Yeah, I think the work that I do it's like 766 00:40:15,040 --> 00:40:18,080 Speaker 3: pay forward work. The work that I've done with art 767 00:40:18,160 --> 00:40:24,200 Speaker 3: Leader is one hundred percent dedicated to helping artists. I 768 00:40:24,400 --> 00:40:29,280 Speaker 3: scout emerging artists, artists that really have never shown before. 769 00:40:30,000 --> 00:40:33,400 Speaker 3: They're new into the art world. They need opportunities, they 770 00:40:33,400 --> 00:40:37,560 Speaker 3: need a platform, and I create those platforms for them. 771 00:40:37,840 --> 00:40:39,360 Speaker 3: And a lot of people don't want to do that 772 00:40:39,520 --> 00:40:42,920 Speaker 3: because there's no immediate glory in that. There's no real 773 00:40:43,400 --> 00:40:46,000 Speaker 3: like you don't get to stand next to someone that's 774 00:40:46,000 --> 00:40:49,719 Speaker 3: famous and take a photo and post it and get 775 00:40:49,719 --> 00:40:52,120 Speaker 3: a million likes. When you do that kind of work, 776 00:40:52,280 --> 00:40:56,919 Speaker 3: you know, you're literally working with people that have never 777 00:40:57,000 --> 00:41:00,319 Speaker 3: been seen before, never been heard of, and you're taking 778 00:41:00,360 --> 00:41:04,080 Speaker 3: a chance on them. I love seeing the underdog when 779 00:41:04,760 --> 00:41:07,360 Speaker 3: I do the kind of work that I wish someone 780 00:41:07,440 --> 00:41:10,440 Speaker 3: would have done for me right when I was coming up. 781 00:41:11,480 --> 00:41:15,480 Speaker 3: So I think the best way to support art Leader 782 00:41:15,719 --> 00:41:19,160 Speaker 3: and the artists is to just follow art Leader on 783 00:41:19,200 --> 00:41:22,600 Speaker 3: Instagram and stay in tune with the exhibitions and the 784 00:41:22,640 --> 00:41:25,680 Speaker 3: curations and the artists that we post, and follow them 785 00:41:25,800 --> 00:41:27,360 Speaker 3: and follow their journeys. 786 00:41:27,920 --> 00:41:31,600 Speaker 1: Yeah, couldn't have said it better. Support, support, right, foundation, 787 00:41:31,960 --> 00:41:34,640 Speaker 1: pushing up, building up. I think it's really important if 788 00:41:34,640 --> 00:41:37,399 Speaker 1: you're living in a city where something's happening. By art Leader, 789 00:41:37,480 --> 00:41:39,040 Speaker 1: get out there and show some love. Get out there 790 00:41:39,080 --> 00:41:41,560 Speaker 1: and show some support so that you can weep some 791 00:41:41,640 --> 00:41:43,919 Speaker 1: tears or feel a certain way. 792 00:41:44,200 --> 00:41:45,759 Speaker 2: Yes, connect. 793 00:41:46,440 --> 00:41:49,280 Speaker 1: You can also learn more at art leader dot com. 794 00:41:49,320 --> 00:41:53,200 Speaker 1: Correct Shanda, I really really, really really thank you for 795 00:41:53,239 --> 00:41:53,840 Speaker 1: coming today. 796 00:41:53,840 --> 00:41:55,640 Speaker 2: Thank you, thank you so much. 797 00:41:55,760 --> 00:41:56,840 Speaker 1: So thankful to have you on. 798 00:41:56,960 --> 00:41:59,120 Speaker 2: The food was amazing, the energy was amazing. 799 00:42:00,120 --> 00:42:03,840 Speaker 1: To see what you do next, Yeah, yeah, you will say, okay, 800 00:42:04,000 --> 00:42:11,040 Speaker 1: all right, thank you bang all right, y'all, thank you 801 00:42:11,160 --> 00:42:14,480 Speaker 1: so much for listening today. And you can find the 802 00:42:14,520 --> 00:42:17,840 Speaker 1: tomato soup and Peter bread recipe on Shondaland dot com. 803 00:42:18,160 --> 00:42:19,799 Speaker 1: I want to know how it goes for y'all. Tag 804 00:42:19,920 --> 00:42:23,640 Speaker 1: me at artists and Brian and of course tag Mashanda 805 00:42:23,920 --> 00:42:27,640 Speaker 1: Tifrere that's at m A S h O N d 806 00:42:27,800 --> 00:42:32,120 Speaker 1: A t I F R E r E, post photos videos. 807 00:42:32,200 --> 00:42:34,239 Speaker 1: You know what I'm saying. Let's get in the discord 808 00:42:34,280 --> 00:42:37,120 Speaker 1: and talk about the recipe. I want to know all 809 00:42:37,200 --> 00:42:40,400 Speaker 1: the details. As usual, ask me your questions as they 810 00:42:40,480 --> 00:42:43,839 Speaker 1: arise and don't forget to check out art Leader at 811 00:42:44,040 --> 00:42:46,680 Speaker 1: art leader dot com. That's a R T L E 812 00:42:46,719 --> 00:42:49,640 Speaker 1: A d h E R dot com. You can find 813 00:42:49,680 --> 00:42:52,200 Speaker 1: my handle and all the links I mentioned in the 814 00:42:52,239 --> 00:42:57,200 Speaker 1: show notes for this episode. If you like Flaky Biscuit, 815 00:42:57,560 --> 00:43:00,960 Speaker 1: rate it, review it five stars, ten stars. All right, 816 00:43:01,000 --> 00:43:03,960 Speaker 1: this is the best food podcast ever exists. Make sure 817 00:43:03,960 --> 00:43:07,680 Speaker 1: that you let everyone know that Flaky Biscuit is executive 818 00:43:07,680 --> 00:43:12,280 Speaker 1: produced by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, 819 00:43:12,560 --> 00:43:16,520 Speaker 1: and Gabrielle Collins. Our creative producer is Bridget Kenna and 820 00:43:16,600 --> 00:43:19,960 Speaker 1: our editor and producer is Nicholas Harder, with music by Crucial. 821 00:43:20,239 --> 00:43:23,000 Speaker 1: Recipes from Flaky Biscuit can be found each week on 822 00:43:23,080 --> 00:43:26,920 Speaker 1: shondaland dot com. Subscribe to the Shondaland YouTube channel for 823 00:43:27,040 --> 00:43:32,920 Speaker 1: more Flaky Biscuit content. Flaky Biscuit is a production of 824 00:43:32,920 --> 00:43:36,960 Speaker 1: Shondaland Audio in partnership with iHeartRadio. For more podcasts from 825 00:43:36,960 --> 00:43:41,960 Speaker 1: Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever 826 00:43:41,960 --> 00:43:43,200 Speaker 1: you listen to your favorite shows.