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Speaker 1: Mom deserves the best, and there's no better place to

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Speaker 1: a fifteen stem bunch of tulips for just nine ninety

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Speaker 1: irresistible berry, chantilly cake, and more special treats. Come celebrate

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Speaker 1: Mother's Day at Whole Foods Market.

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Speaker 2: Hmmm, lips Smacking Goods.

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Speaker 3: Stack strap sipstract.

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Speaker 2: Hi, everybody, welcome to another episode of Lips Smacking Good.

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Speaker 2: What a matter of this show is? If your lips

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Speaker 2: ain't smacking, it ain't good. Hey, so you have me

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Speaker 2: and you all know one hundred percent more Rod I'm here.

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Speaker 2: I mean, I mean he gonna let y'all know. He here, apparently,

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Speaker 2: I mean.

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Speaker 4: Ready to get into some smacking.

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Speaker 5: Let's let's do it.

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Speaker 4: We got and we got some feed smack. I forgot

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Speaker 4: about that.

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Speaker 5: We got some feats mack. That's a good thing.

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Speaker 2: But before we get into the feed smack, we're gonna

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Speaker 2: talk about We're gonna cover a few things. We're gonna

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Speaker 2: do spicy news. We're gonna do middle of the week.

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Speaker 2: I gotta interview this week. I had an interview this

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Speaker 2: week with Nicole Taylor.

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Speaker 5: She was so much fun. She's done a lot of stuff.

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Speaker 2: She has a cook book up South cook and we

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Speaker 2: talked about her traveling. She has a podcast called the

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Speaker 2: Hot Grease Podcast.

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Speaker 5: She's a writer. Her book is going to be featured.

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Speaker 2: Some of her recipes are gonna be featured in the

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Speaker 2: last og and we talked about her traveling. She's a

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Speaker 2: new mother, so we talked about a new mother and

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Speaker 2: how food affects you, your breastfeeding and things like that.

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Speaker 5: She was a lot of fun. Go check her out.

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Speaker 5: Everything she does on social media.

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Speaker 2: She's at food Culturists and her website is wwws slashfoodculturist dot.

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Speaker 5: Com and that has all her information.

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Speaker 2: All her notes will be added to the episode, so

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Speaker 2: for those of you who want to go check her out.

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Speaker 2: It was a lot of fun and I hope everybody

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Speaker 2: loved the interview. She was fun to interview.

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Speaker 4: Oh cool. What was your favorite part of the interview.

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Speaker 2: I think the part about breastfeeding because I've never had

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Speaker 2: a child, but she was talking about do you have

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Speaker 2: had Yeah? Yeah, and I have had my breastshot down

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Speaker 2: produce milking though I'm having a breast.

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Speaker 4: Stupe let's not give up shot clothes.

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Speaker 5: At least my deary shop is closed.

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Speaker 2: But it was fun because you're talking about certain foods

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Speaker 2: that you need to eat to help produce breast milk,

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Speaker 2: and the difficulty it is to breastfeed, and how you

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Speaker 2: know she proceeds breastfeeding one way and then what you're

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Speaker 2: the one actually doing it and the time and stuff

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Speaker 2: behind it. You know, you understand why people choose to

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Speaker 2: and sometimes choose not to. And it was just that

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Speaker 2: was very educational. So for those of you that are

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Speaker 2: knew mothers are thinking about being mothers, you know, she

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Speaker 2: gives good tips about what certain foods to eat to

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Speaker 2: help produce breast milk.

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Speaker 4: Cool.

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Speaker 6: Well, I for one can't wait to get into this.

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Speaker 6: So we're gonna start with I think you said we're

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Speaker 6: going to start with spicy news. Spicy news time. All right,

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Speaker 6: let's see what's in the spicy news. All right, So

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Speaker 6: Pizza Hut tried to do something to doing something for

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Speaker 6: Super Bowl Sunday Okay. The Pizza chain is added the

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Speaker 6: beer delivery option to nearly three hundred restaurants across Florida, Iowa,

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Speaker 6: and Nebraska, North Carolina, Ohio, and more locations across California

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Speaker 6: and Arizona.

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Speaker 4: By mid January.

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Speaker 6: Nicholas burquare on the Burkquire, Chief Customer and operations Officer

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Speaker 6: Pizza Hud says beer delivery is a game changing level

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Speaker 6: that will continue to put in order to deliver oven

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Speaker 6: hot pizzas with ice cold beer the customers watching and

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Speaker 6: celebrating their favorite games. It's gonna be a lot more

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Speaker 6: work for those delivery drivers keeping with one thing hot

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Speaker 6: and one thing cold.

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Speaker 2: That but is fucking genius, Like a lot of some times,

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Speaker 2: even me and you realize there's a lot of times

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Speaker 2: when we go out to eat pizza where the people

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Speaker 2: eat pizza and beer. They go to the bars, it's

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Speaker 2: pizza and beer, or you know Italian places they do

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Speaker 2: more wine. But you know, if you go to bars,

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Speaker 2: you might have you know, different your lasagna or whatever,

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Speaker 2: but you know, you know all of those people or

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Speaker 2: the beers, particularly if it's bar oriented. I think this

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Speaker 2: is smart and it's one of those things where everybody's

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Speaker 2: doing home delivery service. So it's like they're actually fighting

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Speaker 2: against the Amazon's and all these other places.

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Speaker 4: And I don't think those places deliver alcohol.

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Speaker 5: Yeah they do, Amazon does.

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Speaker 4: I mean, but you can't get a six pack of

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Speaker 4: beer delivered to yours, can you?

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Speaker 5: I don't know.

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Speaker 2: I know you get wine, okay, Yeah, you get wine

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Speaker 2: through Amazon, and it's not everywhere, and they limit like

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Speaker 2: it's not every state today.

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Speaker 6: That yeah, because it's like it's laws and stuff about

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Speaker 6: shipping wine through the mail and all that stuff. But

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Speaker 6: and I know we've gotten wine in the mail, but

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Speaker 6: I didn't know you could, like like this is essentially

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Speaker 6: the same day delivery or the one hour delivery option

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Speaker 6: Amazon would have, right, So I don't know if you

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Speaker 6: can do that yet. So they might even be ahead

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Speaker 6: of Amazon.

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Speaker 5: Correct.

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Speaker 2: And you know, like you say, it probably won't be

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Speaker 2: in every state because it probably varies, but you know,

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Speaker 2: it's one of those things where you can sell beer.

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Speaker 2: There's probably no law that says I can't ship a

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Speaker 2: beer two miles down the road, you know's we're not

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Speaker 2: delivering it through the mail, you know, So I'm pretty sure.

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Speaker 5: That they'll probably be able to get around, you know

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Speaker 5: a lot of the the.

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Speaker 2: Legal things that people who ship beer in the mail

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Speaker 2: don't have to deal with, you know, wait and all

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Speaker 2: that type of stuff. But yeah, I do agree, it's

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Speaker 2: gonna be more on the drivers. So now you gotta

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Speaker 2: carry basically carry a cooler witch as a driver.

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Speaker 6: Right, and your pizzas and you remember which beers go

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Speaker 6: to which order a lot more work, but it could

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Speaker 6: have pushed them a head in the delivery game, especially

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Speaker 6: with Papa John's dealing with the bad pr and.

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Speaker 4: You know all the other stuff.

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Speaker 2: And it's one of those things too where I'm truth

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Speaker 2: be told because of like your grub hubs and all

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Speaker 2: these other places, people actually like I like, you know.

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Speaker 5: Basic pizza on sometimes some occasions.

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Speaker 2: But you have some people that are very snobbish and nigga, Well, no,

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Speaker 2: I don't have to order Papa John's the Domino's Pizza Hut.

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Speaker 5: Before you had to because they were the only places

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Speaker 5: that deliver.

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Speaker 2: But now with your gral pubs and all that stuff,

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Speaker 2: you can actually order some of your favorite pizzas to

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Speaker 2: your house.

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Speaker 5: So now they're giving those super competitions.

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Speaker 2: Guess what you can't get alcohol with it with it,

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Speaker 2: and I think the thing is they're gonna see it

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Speaker 2: jump in profit just because they add an alcohol. You know,

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Speaker 2: it's gonna cost the mo money because now all these

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Speaker 2: places gotta get alcohol licenses and all that type of stuff,

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Speaker 2: you know, probably for the right to sell in the stores.

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Speaker 5: But that is drop in a bucket compared to their

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Speaker 5: alcohol cells.

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Speaker 6: If you're happen to be in one of the states

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Speaker 6: with beer delivery, which we are in one of the states,

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Speaker 6: I don't know if we can order it, you can

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Speaker 6: choose from two packs and six packs, that makes sense.

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Speaker 2: And you know, if it's just one person, you go,

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Speaker 2: I take two, or if it's two people you get one.

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Speaker 2: I get one, because anybody ain't gonna drink a six pack.

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Speaker 6: The beers that they have blue Moon, Bud like Budweiser,

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Speaker 6: Bush like Cores like Corona, Extra, Kilt Lifter, Michelo, Ultra Miller,

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Speaker 6: like Middle High Life, Middle High Life, Shock Top Instella Autoa.

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Speaker 6: So they got a pretty good selection of like every

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Speaker 6: day I mean, big name brands, but excelf A Kilt Lifter,

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Speaker 6: I don't know anything about that, but some pretty pretty

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Speaker 6: big names.

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Speaker 5: Yeah, and they're all not not your basic beers, you know,

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Speaker 5: because the blue Moon.

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Speaker 2: That's kind of outside of the box, you know. Uh,

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Speaker 2: but yeah, it's gonna be interesting and their cells are

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Speaker 2: going to jump and mock my word. Within the next

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Speaker 2: year or two, other people are gonna follow, particularly if

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Speaker 2: it's very successful, and other people gonna call.

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Speaker 5: Y'all said, y'all do beer, and they're gonna be like, nah,

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Speaker 5: we don't do beer. They're like, fuck it. I'm go

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Speaker 5: about somebody that delivers beer.

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Speaker 6: I bet they charge bar prices too, like you know,

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Speaker 6: it's like convenience store beer costs. And also some states

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Speaker 6: allow beer only delivering some that make you have to

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Speaker 6: order food. I wonder if there's gonna be people that

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Speaker 6: literally just order, like let me get a towel, let

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Speaker 6: me get two six packs of Stelle autoire. I don't

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Speaker 6: want to know pizza, yes, because they're like, I don't

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Speaker 6: feel like going to the store.

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Speaker 5: I'm in for the night. I don't want to go out.

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Speaker 5: So if you're in one of these places where you

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Speaker 5: know you can't get places.

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Speaker 2: To deliver to you, it's just a convenience, like you say,

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Speaker 2: they're basically gonna start up a beer delivery industry, the

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Speaker 2: theay you know that didn't even know people wanted it.

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Speaker 5: You know, it's a convenience thing.

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Speaker 2: Oh now, when I get home at five o'clock and

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Speaker 2: I don't feel like fighting traffic, I can just.

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Speaker 5: Order it from you.

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Speaker 6: Right next up, they called Drake the champagne poppy. Well

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Speaker 6: now he's making his own champagne. And how much you

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Speaker 6: think it.

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Speaker 4: Costs a bottle?

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Speaker 5: Fifty dollars or more?

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Speaker 4: Three hundred dollars? All right, I was on the low end.

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Speaker 4: That's some expensive mimosas I ain't a dope.

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Speaker 6: Currently, the brand has a Reserve Champagne and a Rose

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Speaker 6: Champagne in their repertoire, with bottles ranging.

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Speaker 4: From three hundred to four hundred dollars four hundred m M.

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Speaker 5: Yeah, it's Drake. People gonna pay for the name.

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Speaker 6: Producing Valet de le Monet in the Champagne region of France,

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Speaker 6: modest selection Champagne officially hit stores in the US as

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Speaker 6: well as Dridgy's home country of Canada in November. What

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Speaker 6: makes this particularly select, particular celebrity drink a little more

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Speaker 6: legitimate is it's involvement with the award winning wine and

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Speaker 6: sprits produced Spirits producer Brent Hocking, So I guess it's

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Speaker 6: gonna be hacking them drinks for real. Drake introduced the

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Speaker 6: champagne in a short video for Southern Glazer last month,

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Speaker 6: leaving the audience with these encouraging words, The product is great,

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Speaker 6: the presentation is great, and hopefully the representation is great

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Speaker 6: as well.

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Speaker 4: I think the full package is there.

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Speaker 2: Yeah, and a lot of people are starting to get

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Speaker 2: into that. People can joke or whatever they want about

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Speaker 2: Puffeddady in Sharraq, but Siraka making the killing people buying it,

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Speaker 2: and people are purchasing it, so other people want to

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Speaker 2: get in there get that money too.

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Speaker 4: Yeah.

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Speaker 6: I mean, look, it's definitely also a lame that the

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Speaker 6: other people are in. I think the other people are

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Speaker 6: in like fine liquors and all that stuff, so you

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Speaker 6: know you also got that. You know you got He's

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Speaker 6: I mean, he's trying to be a moga. I think

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Speaker 6: that's what a lot of the hip hop stuff is now.

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Speaker 6: It's like not just can you rap? But how good

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Speaker 6: of a businessman are you? What was your brand like

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Speaker 6: when you put your name on shit? And I think

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Speaker 6: he's trying to compete with like jay Z and nas

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Speaker 6: and all those big names.

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Speaker 5: Yes, that and that's really funny. I mean, I guess

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Speaker 5: in the rap game, you can rap forever.

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Speaker 2: But if one day you decide I'm not making another album,

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Speaker 2: you can you still haveine s income.

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Speaker 6: So it turns out that's gonna blow your mind. One

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Speaker 6: eighteen inch pizza. One eighteen inch pizza has more pizza

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Speaker 6: than two twelve inch pizzas.

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Speaker 5: How does album? That doesn't make sense?

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Speaker 6: It's all mathcare One savage is a post of the

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Speaker 6: tweet that pointed out that buying two twelve inch pizzas

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Speaker 6: will actually give you less pizza than if you buy

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Speaker 6: one eighteen inch pizza.

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Speaker 4: It's math, y'all.

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Speaker 5: Oh, I guess more dough like it's the length of it.

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Speaker 6: Just circumference times uh times pie other let's see. However,

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Speaker 6: if you're a fan of crust, the two twelve inch

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Speaker 6: pizzas are your best bat because you get more crust. Yes,

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Speaker 6: but if you want less crust and more pizza, you

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Speaker 6: want to go one big pizza.

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Speaker 4: M yep, yeah, we'll not that this time.

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Speaker 5: We go in pizza.

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Speaker 6: Yeah, that's why the deals for two smaller piezas always

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Speaker 6: get more people in the door.

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Speaker 4: Even though it's less pizza, two.

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Speaker 6: Large mediums for X ninety nine each sounds better than

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Speaker 6: the higher sticker price of the big pizza. We run

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Speaker 6: deals on the big piezas, and they are never as

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Speaker 6: popular as a two four deal that makes so much sense,

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Speaker 6: and I've fallen for that.

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Speaker 2: Ye're right, because you know, everybody now because I back

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Speaker 2: back to the grill Hub and all these other place

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Speaker 2: is like eating up the main change pizzas. Everybody now

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Speaker 2: all pizza change. I've seen a commercial it is three

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Speaker 2: ninety nine walk up. I mean you know what I mean,

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Speaker 2: carry out both ninety nine carry out two top and

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Speaker 2: three topping. You know, they specialty pizzas five and seven

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Speaker 2: dollars because people are like, they're just not.

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Speaker 5: Buying pizza no more, you know, and it's cheaper.

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Speaker 2: For them to have you come in like so you

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Speaker 2: can basically call on on your way home and take

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Speaker 2: it home than actually I have a delivery man delivery

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Speaker 2: to you, so you know, and a lot of them now.

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Speaker 2: You know, before when they used to do it used

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Speaker 2: to be Monday through Thursday. Now they do that shit

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Speaker 2: fucking every day. So all the decide the trends will

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Speaker 2: tell you how you know things are affecting you know,

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Speaker 2: pizza places, and truth be told, I think grub hub

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Speaker 2: and all these other delivery services have really fucked up

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Speaker 2: the pizza game. Like it has really made people have

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Speaker 2: to think outside the box. That's why the first article

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Speaker 2: you talked about, that's why they doing stuff like a

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Speaker 2: beer and you know and all these other things, because

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Speaker 2: they're like, look, we got to do something to bring

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Speaker 2: these people back, because some of these customers they have

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Speaker 2: literally lost for everget They were like, why the fuck

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Speaker 2: would I do that when I can get a better

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Speaker 2: quality pizza.

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Speaker 4: Or just grub Hub.

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Speaker 6: Those kind of door dash like you know, Karen, you've

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Speaker 6: been eating and storring your chocolate incorrectly this whole time.

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Speaker 5: I have mm hmm, what I've been doing wrong.

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Speaker 6: Apparently you don't have to keep it in the fridge.

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Speaker 6: It's not essential to the actual perishableness of the chocolate. Secondly,

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Speaker 6: it's gonna make the below steps you should be taking

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Speaker 6: harder to do. Number two, you gotta rub it. You're

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Speaker 6: not rubbing your chocolate before you first, I mean, what

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Speaker 6: am I.

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Speaker 5: Trying to get it arouse? What's happening here?

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Speaker 4: You got to rub that chocolate down right, I freeze

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Speaker 4: my chocolate. You got to get all up in that

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Speaker 4: chocolate and let it know who's boss getting them chocolate grooves.

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Speaker 4: You gotta go over to your chocolate and say, hey girl, hey,

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Speaker 4: what's going on? Like to put you in my mouth? Chocolate?

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Speaker 5: Comone? Let me let me take off these wrapping, get

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Speaker 5: out of your clothes.

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Speaker 4: M chocolate. I know you had a long day at work,

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Speaker 4: but I'm fitting to rub you down.

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Speaker 5: H I know you got a hard back.

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Speaker 4: Let me work it out.

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Speaker 6: Secondly, you're not eating You're eating it without smelling it.

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Speaker 6: You gotta smell the chocolate.

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Speaker 5: What smell of they gonna do?

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Speaker 6: Mm hmm now they Jad Peeler of the Swiss la

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Speaker 6: Mes Code National Geography. The biggest mistakes she sees chocolate

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Speaker 6: eating people make and uh is that they don't look

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Speaker 6: at it or smell it. They just pop it in

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Speaker 6: their mouth.

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Speaker 2: I mean, unless I'm worried about it killing me. Wow,

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Speaker 2: Why I don't understand you enjoy it more? All?

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Speaker 6: Oh, okay, you're not breaking it into pieces. First, Now

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Speaker 6: that I do break my chocolate and not breaking into pieces,

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Speaker 6: it releases to all the natural aromas and chocolate has

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Speaker 6: to offer. Snap is snap is the feeling sound of

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Speaker 6: piece of chocolate when you first break it. It's a

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Speaker 6: function of the amount of quality of the cocoa butter

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Speaker 6: in the chocolate, how finely ground the chocolate particles are,

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Speaker 6: and how well the chocolate was tempered. Another thing y'all

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Speaker 6: doing wrong. You're shoving it in your mouth all at once.

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Speaker 6: Suposed to take a little baby bite of chocolate first, Yeah.

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Speaker 2: Because sometimes depend on what it is. It's a lot

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Speaker 2: like just too chocolate.

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Speaker 6: You gotta prepare your palate. You got another problem y'all

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Speaker 6: doing y'all chewing it. Don't choose the chocolates to suck it.

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Speaker 6: It turns out that you're supposed to suck it. Oh,

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Speaker 6: let it melt there for as long as you can

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Speaker 6: stand it. Are you on your tongue and the roof

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Speaker 6: of your mouth?

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Speaker 5: Hmm? It's certain candies I do that with, just suck

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Speaker 5: off the coatings.

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Speaker 6: I've never sucked the chocolate, but I'm gonna try this

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Speaker 6: next time. You're mixing chocolates, that's another one. But they say,

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Speaker 6: you know you're putting to me different kind of chocolates together.

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Speaker 5: What do you mean a white chocolate, DoD chocolate, cocoa chocolate.

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Speaker 6: You can't have Recei's Hershey Snickers and twigs like in

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Speaker 6: the same setting. Like we eat a bowl of Halloween

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Speaker 6: candy and you're just eating all the different chocolates.

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Speaker 4: Not so I say that, eat one at a time.

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Speaker 4: It's delicious.

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Speaker 5: What are you talking about?

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Speaker 6: And lastie, don't drink anything immediately at the door of

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Speaker 6: the above six things with your chocolate, well else you'll

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Speaker 6: be wasting the chocolate.

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Speaker 5: Oh so I can't eat, so I can't even enjoy

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Speaker 5: my chocolate. And you know drink, you know, drink with it.

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Speaker 4: I mean, so it's just just just absorb it. Mm hmmm.

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Speaker 4: I don't like this, Okay, all right, Well, I guess

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Speaker 4: I'll go to the next one.

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Speaker 2: Then.

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Speaker 4: How about this?

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Speaker 6: A bakery known for its fried stuffed croissants is now

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Speaker 6: opening the uptown Charlotte.

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Speaker 5: Ooh, I think I heard about this. I don't I

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Speaker 5: want to try this place?

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Speaker 6: So North Davison there bird Song Brewing. It's the have

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Speaker 6: a location of the Elizabethtown based bakery with an eighth

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Speaker 6: on his way to Raleigh. It's called Bernie Sweets and more.

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Speaker 6: Not that Bernie a different one, I hope though. Kimberly

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Speaker 6: Johnson Bernie's of Uptown co owner.

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Speaker 4: Oh that's a picture of Hurrikay.

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Speaker 6: Bernie specialized in fried field croissants along with other sweet

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Speaker 6: like donuts, pies, cakes, and more. Oh my god, can't

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Speaker 6: go here?

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Speaker 4: Why not to delicious? I never leave.

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Speaker 6: Croissants are available planes, glazed or filled with flavors like peach, cherry, chocolate, apple,

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Speaker 6: Bravian cream I mean Bavarian cream, and more, and they

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Speaker 6: taste like flaky donuts. Glazed cuissants are dollar forty nine

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Speaker 6: each or fourteen ninety nine dozen, and field croissants are

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Speaker 6: dollars sixty nine each or sixteen ninety nine a dozen.

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Speaker 2: That's good because you know, me and Roger be out

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Speaker 2: periodically and we've actually like been to bakery places and

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Speaker 2: some are a terrible Yeah.

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Speaker 6: Sometimes bakeryes all here, hit there, miss, you really got

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Speaker 6: to order the write things. And you know another other

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Speaker 6: thing I forget all the time is you know, bakeries

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Speaker 6: aren't just sweets, you know my mind, I'm like cookies

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Speaker 6: and brownies and shit and cake. Now I get in

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Speaker 6: there and it's like, here's a week, here's a weak biscuit.

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Speaker 5: You're like, I don't want to go. We biscuits.

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Speaker 4: We made some bread this morning, so there you go.

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Speaker 4: So yeah, put that on the list. I want to

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Speaker 4: try it, all right. I'll try to remember to add

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Speaker 4: that on my YELP.

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Speaker 6: Thank you, And this is the last story and then

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Speaker 6: we'll move on to our middle of the week because

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Speaker 6: the interview was kind of long and I know, you know,

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Speaker 6: we ain't on top of the old day guys, gotta

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Speaker 6: say something for the next episode. A man denies turning

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Speaker 6: his home into a restaurant despite a sign over his door.

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Speaker 5: Oh drive through here, I ain't got a restaurant.

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Speaker 4: It says Orlando's, and it's just like a restaurant sign.

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Speaker 5: Yeah, did you make any and everything?

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Speaker 6: A man is denied running a Japanese restaurant from his

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Speaker 6: home despite neighbors complaints about a large illuminated sign hanging

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Speaker 6: over his front door. Norwich City Council said it was

404
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Speaker 6: investigating the address on Earlham Road in Norwich, which features

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Speaker 6: a large sign reading Orlando's above the door, a phone

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Speaker 6: number and a web of dress ha ha ha. Orlando Williams,

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Speaker 6: who lives a did Dress, previously ran a Japanese restaurant

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Speaker 6: called Sakura Yakiniki in Northwich City Center and Denias running

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Speaker 6: the restaurant from his property. When asked about the sign

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Speaker 6: by the Eastern Daily Press newspaper, Williams reportedly said, all

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Speaker 6: I do I have my name on my house.

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Speaker 4: There's no restaurant there. He declined to comment on Friday.

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Speaker 5: Oh, it's the restaurant there.

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Speaker 6: Yeah, I mean he used to run a sushi restaurant.

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Speaker 6: Now his house got signage like a sushi restaurant.

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Speaker 4: I know.

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Speaker 5: They probably had traffic coming in. They'd been like, what

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Speaker 5: the hell is this? Why is there to go window.

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Speaker 6: On Thursday, the council approved application for the property to

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Speaker 6: be used as a bed and breakfast, but such approval

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Speaker 6: does not allow business to serve alcohol or operator as

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Speaker 6: a restaurant. A council spokesman said the officials were investigating

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00:21:13,800 --> 00:21:18,120
Speaker 6: the Facebook page for secure Ya. Niku announced the restaurant

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Speaker 6: had reopened at the Earl m Rodo Grass twenty eighteen

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Speaker 6: after temporary closure in twenty fifteen. Local resident Andrew Unwin

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Speaker 6: said when he first got this going, he sent some

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Speaker 6: invitations and leaflets to the neighbors.

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Speaker 4: The city council said.

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Speaker 6: The problem they've got with enforcement is that until they

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Speaker 6: see him using it, they can't do anything about it.

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Speaker 6: A flyer shared on Facebook and October invited customers to

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Speaker 6: book a table for sushi at Orlando's on Earlham Road,

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Speaker 6: along with the caption open every.

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Speaker 4: Day from sixteen to twenty two. I guess how to

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Speaker 4: do ours? Yeah?

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Speaker 6: Wow, So they actually have a flyer on Facebook and

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Speaker 6: hours and you can book a table for sushi.

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Speaker 5: This was sixteen to a military time.

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Speaker 4: Yeah, I don't. I think it's another country. Oh okay.

440
00:22:10,600 --> 00:22:13,720
Speaker 6: On the review site trip Advisor, the restaurant's page list

441
00:22:13,800 --> 00:22:16,400
Speaker 6: this old address in the city center, but images showed

442
00:22:16,400 --> 00:22:17,640
Speaker 6: the outside of Williams home.

443
00:22:24,400 --> 00:22:26,800
Speaker 4: He's like, he's just basically like like a man on

444
00:22:26,960 --> 00:22:29,080
Speaker 4: love and hip hop. Y'all don't see me cheating, you

445
00:22:29,280 --> 00:22:31,639
Speaker 4: see me. I don't know who this baby is.

446
00:22:32,920 --> 00:22:35,480
Speaker 6: A Norwich City councilwoman said, we're in the middle of

447
00:22:35,560 --> 00:22:38,280
Speaker 6: two ongoing investigations in the possible breaches of planning the

448
00:22:38,320 --> 00:22:41,480
Speaker 6: food safety regulations which may have legal consequences, so we

449
00:22:41,560 --> 00:22:45,320
Speaker 6: can't provide specific details which may form part of this investigation,

450
00:22:45,440 --> 00:22:46,880
Speaker 6: which could Jeopardo's case.

451
00:22:48,680 --> 00:22:51,560
Speaker 4: He must be he must be feeding the cops.

452
00:22:51,640 --> 00:22:53,320
Speaker 6: That's the only way I could see the cops letting

453
00:22:53,359 --> 00:22:57,120
Speaker 6: this ship go, because that's gotta be highly unregulated.

454
00:22:57,200 --> 00:22:58,640
Speaker 5: You got a Susan Special number two.

455
00:22:58,640 --> 00:23:01,520
Speaker 4: I got your office, somebody, I mean it's raw fish too.

456
00:23:01,640 --> 00:23:03,080
Speaker 4: Somebody gets sick in now, what you're.

457
00:23:03,000 --> 00:23:07,240
Speaker 6: Gonna do, right, kill somebody like no, sir, Well, that's

458
00:23:07,280 --> 00:23:11,120
Speaker 6: all the lipts mack and good good listmacking good news

459
00:23:11,200 --> 00:23:14,000
Speaker 6: I got for you. That's all the spicy news. So uh,

460
00:23:14,800 --> 00:23:16,359
Speaker 6: I guess we can get ready to move to the

461
00:23:16,440 --> 00:23:22,520
Speaker 6: next segment, Delicious.

462
00:23:26,520 --> 00:23:27,679
Speaker 4: Well bread wish for.

463
00:23:29,280 --> 00:23:30,320
Speaker 3: Week finding.

464
00:23:33,480 --> 00:23:36,480
Speaker 2: Hey everybody, now it's time for Meals of the week.

465
00:23:36,520 --> 00:23:38,320
Speaker 2: We're gonna talk about what we've been eating on.

466
00:23:39,080 --> 00:23:41,359
Speaker 6: Oh yeah, meals of the week. Now, we only got

467
00:23:41,400 --> 00:23:43,440
Speaker 6: one this week because, like I said, the interview was long.

468
00:23:45,280 --> 00:23:47,040
Speaker 6: But we want to talk to you about a little

469
00:23:47,040 --> 00:23:50,760
Speaker 6: place we like to go called Turnhouse Grill. Yes, and

470
00:23:50,840 --> 00:23:52,960
Speaker 6: you know it's fancy because it's g R I L

471
00:23:53,160 --> 00:23:58,840
Speaker 6: L E the E on that grill gril ay. Uh,

472
00:23:59,040 --> 00:24:04,200
Speaker 6: that's French for real. It's a little small spot we

473
00:24:04,320 --> 00:24:07,920
Speaker 6: go to up the street. Now, I gotta say, the

474
00:24:08,080 --> 00:24:12,440
Speaker 6: ambiance in here, not the best. Like, Yeah, like it's

475
00:24:12,640 --> 00:24:14,879
Speaker 6: very deceiving. It's a corner bar. It used to be

476
00:24:15,200 --> 00:24:18,080
Speaker 6: half I think the same people might even own it

477
00:24:18,080 --> 00:24:21,760
Speaker 6: because they still sell the same Half Swings Delicious.

478
00:24:21,960 --> 00:24:29,640
Speaker 4: Yeah, but uh it's really good, but it's dark in there.

479
00:24:30,880 --> 00:24:33,600
Speaker 6: It's only a few chairs and there's like high tops

480
00:24:33,680 --> 00:24:36,000
Speaker 6: and a couple of tables. The way the chairs are

481
00:24:36,040 --> 00:24:38,680
Speaker 6: set up, it's not really the best seating arrangement, to

482
00:24:38,760 --> 00:24:39,560
Speaker 6: be honest with y'all.

483
00:24:41,119 --> 00:24:47,800
Speaker 4: But still I really like this place. So uh yeah,

484
00:24:47,920 --> 00:24:50,240
Speaker 4: what did you think about the overall like that ambiance

485
00:24:50,280 --> 00:24:50,639
Speaker 4: and stuff.

486
00:24:51,359 --> 00:24:52,760
Speaker 5: I agree with you, it is.

487
00:24:53,080 --> 00:24:55,919
Speaker 2: It's very small and we normally go on off times

488
00:24:55,920 --> 00:24:58,919
Speaker 2: where they're not jumping, uh I know, and when it's

489
00:24:59,040 --> 00:25:01,480
Speaker 2: warm they're doing more the outdoor seating because they have

490
00:25:01,600 --> 00:25:03,320
Speaker 2: like outdoor TVs and things like that.

491
00:25:03,880 --> 00:25:07,080
Speaker 6: Yeah, it's like a sports bar, kind of like a

492
00:25:07,200 --> 00:25:12,600
Speaker 6: fancier sports bar. Yes, like a fancier sports bar. But

493
00:25:12,800 --> 00:25:15,800
Speaker 6: the food is absolutely delicious. The other thing I would

494
00:25:15,800 --> 00:25:20,480
Speaker 6: add to this is we go on the weekends because

495
00:25:20,480 --> 00:25:22,840
Speaker 6: they actually do brunch until like three or four o'clock

496
00:25:22,880 --> 00:25:26,600
Speaker 6: on the weekends, and they low key got a pretty

497
00:25:26,920 --> 00:25:28,119
Speaker 6: pretty solid brunch.

498
00:25:29,400 --> 00:25:30,000
Speaker 5: Yeah, they do.

499
00:25:31,760 --> 00:25:34,040
Speaker 2: Yeah, the lunch will, I mean, the brunch would actually

500
00:25:34,560 --> 00:25:36,240
Speaker 2: shock you because it's like a limited menu.

501
00:25:36,680 --> 00:25:39,760
Speaker 5: But everything on there, I think we've we've tried a

502
00:25:39,840 --> 00:25:40,639
Speaker 5: little bit of everything.

503
00:25:40,760 --> 00:25:42,879
Speaker 4: Yeah, I like the brunch more than the regular like

504
00:25:43,080 --> 00:25:44,840
Speaker 4: nighttime dinner menu.

505
00:25:45,080 --> 00:25:48,879
Speaker 5: Same. And they also on we no go on Saturdays

506
00:25:49,000 --> 00:25:50,720
Speaker 5: or Saturdays and Sundays.

507
00:25:50,480 --> 00:25:54,240
Speaker 2: And they always have five dollar mimosas and five dollars bloodyberries.

508
00:25:54,480 --> 00:25:56,520
Speaker 6: Yeah. Yeah, And I like me a good momoa. So

509
00:25:56,560 --> 00:25:58,159
Speaker 6: I don't like bloody Mary's, but I like me a

510
00:25:58,200 --> 00:25:58,600
Speaker 6: good moment.

511
00:25:58,760 --> 00:25:59,960
Speaker 5: You never had a bloody mary.

512
00:26:00,680 --> 00:26:03,800
Speaker 6: Yes, tomato juice, it's not it's not that good to me,

513
00:26:04,840 --> 00:26:07,960
Speaker 6: but it's good for hangovers. Okay, at any rate, let's

514
00:26:07,960 --> 00:26:12,480
Speaker 6: talk about some of the things we have tried here before. Well,

515
00:26:12,520 --> 00:26:15,600
Speaker 6: we almost always end up getting the wings. They're called

516
00:26:15,720 --> 00:26:19,280
Speaker 6: health Wings my personal opinion, some of the best wings

517
00:26:19,320 --> 00:26:19,880
Speaker 6: in Charlotte.

518
00:26:20,200 --> 00:26:22,080
Speaker 5: Yeah, and the name of the wings called can't we

519
00:26:22,160 --> 00:26:23,159
Speaker 5: all just get along?

520
00:26:23,480 --> 00:26:25,760
Speaker 4: Yeah, that's helf, Why can't we all get along? Sauce?

521
00:26:25,880 --> 00:26:27,159
Speaker 4: And then Maddie's driver up.

522
00:26:28,640 --> 00:26:28,760
Speaker 2: Now.

523
00:26:28,840 --> 00:26:31,119
Speaker 6: The only thing I'll say about the healths wings you

524
00:26:31,280 --> 00:26:33,879
Speaker 6: only get eight it's twelve dollars.

525
00:26:34,040 --> 00:26:39,800
Speaker 4: You get eight. They get missing quick so good. Like

526
00:26:39,920 --> 00:26:41,800
Speaker 4: I don't know how they never have a wings special,

527
00:26:42,040 --> 00:26:44,440
Speaker 4: but if they would have, I would be up in there.

528
00:26:45,560 --> 00:26:46,879
Speaker 5: But yeah, we probably miss them.

529
00:26:47,480 --> 00:26:49,920
Speaker 6: Yeah, but Heal's wings. You cannot go wrong with that.

530
00:26:50,560 --> 00:26:53,159
Speaker 6: Another favorite truffle crab mac and cheese.

531
00:26:53,600 --> 00:26:57,119
Speaker 2: Yes, yes, I remember one there one time and it

532
00:26:57,240 --> 00:26:59,080
Speaker 2: was the Oolner's get some macaroni and cheese.

533
00:26:59,080 --> 00:27:01,000
Speaker 5: And the waitress was like, that's a good choice, is

534
00:27:01,040 --> 00:27:02,680
Speaker 5: really good, and she was right, and it comes like

535
00:27:02,720 --> 00:27:06,440
Speaker 5: in like this bowl and it is absolutely it's like

536
00:27:06,520 --> 00:27:09,440
Speaker 5: a bacon. Yes, it's very cheesy and it's gooey, and it's.

537
00:27:09,359 --> 00:27:13,280
Speaker 6: Maybe white cheese and also the other things got a

538
00:27:13,320 --> 00:27:17,280
Speaker 6: little bit of crab in there. And it's big enough

539
00:27:17,359 --> 00:27:18,879
Speaker 6: that if you go with one to one person you

540
00:27:18,920 --> 00:27:22,000
Speaker 6: can split it correct. Like it's like if you go

541
00:27:22,119 --> 00:27:23,440
Speaker 6: by yourself, you can't finish it.

542
00:27:25,040 --> 00:27:26,280
Speaker 5: That's the only thing you order.

543
00:27:26,800 --> 00:27:29,040
Speaker 4: Yeah, exactly, that's what I mean. So you order it

544
00:27:29,200 --> 00:27:31,119
Speaker 4: like it's a side. No, it's a meal. And it's

545
00:27:31,160 --> 00:27:34,359
Speaker 4: sixteen dollars, so it's priced like a meal. It's a meal.

546
00:27:34,640 --> 00:27:37,080
Speaker 5: Okay, it's like, yes, you get a lot.

547
00:27:38,800 --> 00:27:42,240
Speaker 6: Another thing we tried up there I've had to turn

548
00:27:42,320 --> 00:27:47,359
Speaker 6: house burger and I added an egg to it because

549
00:27:47,400 --> 00:27:49,520
Speaker 6: it was a brunch. You can't brunch without an egg.

550
00:27:51,040 --> 00:27:53,119
Speaker 6: And uh yeah, the burger was the burger was off

551
00:27:53,160 --> 00:27:53,480
Speaker 6: the hoog.

552
00:27:54,000 --> 00:27:54,080
Speaker 2: Uh.

553
00:27:54,200 --> 00:27:56,200
Speaker 6: Not the best burger I ever had, but just really

554
00:27:56,280 --> 00:28:00,600
Speaker 6: solid burger. I had to fried shrimp burger last time.

555
00:28:00,760 --> 00:28:04,960
Speaker 6: Two times ago we went there, y'all, fried shrimp burger.

556
00:28:05,560 --> 00:28:07,080
Speaker 4: Add the egg to it because you can add a

557
00:28:07,080 --> 00:28:11,000
Speaker 4: egg for a dollar on any of these sandwiches. That

558
00:28:11,840 --> 00:28:14,640
Speaker 4: was flame emojisois. Yes.

559
00:28:14,840 --> 00:28:16,560
Speaker 6: And the way they do the fried shrimp burger, they

560
00:28:16,600 --> 00:28:18,520
Speaker 6: don't do it like most places where they actually they

561
00:28:18,600 --> 00:28:21,080
Speaker 6: do it almost like po boy style where they fried

562
00:28:21,119 --> 00:28:23,920
Speaker 6: the shrimp and then they don't like make it into

563
00:28:23,960 --> 00:28:25,840
Speaker 6: a paddy or nothing. They just fried the shrimp and

564
00:28:25,880 --> 00:28:29,040
Speaker 6: put individual fried shrimp in there and make kind of

565
00:28:29,080 --> 00:28:32,960
Speaker 6: like a sandwich of the fried shrimp. Oh my god,

566
00:28:33,160 --> 00:28:36,600
Speaker 6: y'all falling off the bone, just got slaw obey mao

567
00:28:36,840 --> 00:28:37,800
Speaker 6: and a briash fun.

568
00:28:38,440 --> 00:28:39,760
Speaker 5: Yes, it is.

569
00:28:40,080 --> 00:28:45,480
Speaker 2: Really really good and uh for me, uh, I know

570
00:28:45,560 --> 00:28:47,520
Speaker 2: you do the sami. The sami is really good.

571
00:28:47,680 --> 00:28:49,640
Speaker 4: Oh yeah, the sami. You've done it before too.

572
00:28:50,640 --> 00:28:52,960
Speaker 6: The salmi is their breakfast sandwich. They have a couple

573
00:28:52,960 --> 00:28:55,400
Speaker 6: of breakfast sandwiches. They had one a fried chicken biscuit,

574
00:28:55,920 --> 00:28:56,920
Speaker 6: which I've had great.

575
00:28:57,120 --> 00:29:02,560
Speaker 2: The chicken biscuit is absolutely delicious, has a red onion

576
00:29:02,720 --> 00:29:06,479
Speaker 2: jam plemento cheese. I know people like to but when

577
00:29:06,520 --> 00:29:09,560
Speaker 2: I tell y'all, it is absolutely delicious. On that sandwich,

578
00:29:09,960 --> 00:29:11,080
Speaker 2: it is delicious.

579
00:29:11,560 --> 00:29:16,880
Speaker 6: Yes, that is a great bread biscuit. And then the

580
00:29:17,000 --> 00:29:21,560
Speaker 6: Semi Frida egg bacon cheddar red onion jam breanshbun. And

581
00:29:21,640 --> 00:29:23,720
Speaker 6: then you get a side which I normally get cheese

582
00:29:23,800 --> 00:29:27,200
Speaker 6: grats and they use white chatter cheese for the grats.

583
00:29:27,680 --> 00:29:30,320
Speaker 6: Pretty good, Pretty good, I like. The only thing about

584
00:29:30,360 --> 00:29:33,080
Speaker 6: that Having a beard is the sandwiches with the red

585
00:29:33,160 --> 00:29:36,480
Speaker 6: jam gets my beard sticky, and I have to, you know,

586
00:29:36,640 --> 00:29:38,200
Speaker 6: take a shower or someone when I get home.

587
00:29:38,960 --> 00:29:43,720
Speaker 4: But worth it, Okay, between that Numberosa's worth it. It

588
00:29:43,880 --> 00:29:44,360
Speaker 4: really is.

589
00:29:44,560 --> 00:29:46,480
Speaker 5: And then last time I don't think I sit on

590
00:29:46,600 --> 00:29:48,800
Speaker 5: the menu. Something new they've had it. It's the flat

591
00:29:48,880 --> 00:29:52,920
Speaker 5: bread breakfast flat bread. It is absolutely delicious. And the

592
00:29:53,000 --> 00:29:53,920
Speaker 5: flatbread pizza.

593
00:29:53,720 --> 00:29:56,000
Speaker 4: Has like a jam on it, and you get well,

594
00:29:56,040 --> 00:29:59,200
Speaker 4: it's not really a pizza. I think it's called just flatbread.

595
00:29:59,320 --> 00:29:59,960
Speaker 5: Oh, flat bread.

596
00:30:00,200 --> 00:30:02,880
Speaker 6: Yeah, it's a difference. Okay, yeah, not all flat bread

597
00:30:02,920 --> 00:30:03,840
Speaker 6: a pizza, but go ahead.

598
00:30:03,840 --> 00:30:05,080
Speaker 4: I'm sorry, my bad.

599
00:30:05,360 --> 00:30:08,160
Speaker 2: No, I only know because the Hello fresh Oh, because

600
00:30:08,200 --> 00:30:10,360
Speaker 2: I think I assumed it was all the same.

601
00:30:10,960 --> 00:30:14,360
Speaker 6: Oh okay, like sometimes like the pizza doesn't have any

602
00:30:14,840 --> 00:30:18,000
Speaker 6: that flat bread that you got doesn't have any pizza sauce.

603
00:30:18,120 --> 00:30:23,200
Speaker 6: You know, it's just like breakfast ingredients on some bread today,

604
00:30:23,240 --> 00:30:25,160
Speaker 6: bake on some flat bread.

605
00:30:25,600 --> 00:30:26,840
Speaker 4: But it's so good. It was so good.

606
00:30:26,960 --> 00:30:29,520
Speaker 5: Yeah, like I said that, that's my ignorance. I apologize.

607
00:30:29,600 --> 00:30:31,960
Speaker 2: I just consider it all the pizzas on flat bread.

608
00:30:32,000 --> 00:30:35,000
Speaker 2: It looks like a pizza. But it was absolutely delicious.

609
00:30:35,000 --> 00:30:37,680
Speaker 2: I had eggs, I think it had some gam on it,

610
00:30:38,200 --> 00:30:41,200
Speaker 2: and I got them to add some grilled onions on it.

611
00:30:41,320 --> 00:30:43,760
Speaker 5: When I tell y'all, it was absolutely it was very good.

612
00:30:43,800 --> 00:30:45,840
Speaker 2: We ended up getting when we went the last time,

613
00:30:45,920 --> 00:30:48,320
Speaker 2: ended up getting a percentage off our meal because I

614
00:30:48,360 --> 00:30:49,440
Speaker 2: think they forgot to cook it.

615
00:30:49,640 --> 00:30:51,160
Speaker 4: Yeah, they took twenty five percent off.

616
00:30:51,960 --> 00:30:54,360
Speaker 6: And then the last thing I ordered, and you guys

617
00:30:54,400 --> 00:30:58,160
Speaker 6: are gonna sense a theme here, but the fermento grilled cheese,

618
00:30:58,800 --> 00:31:03,680
Speaker 6: this white cheddar pimento cheeses, local tomato, bacon, and I

619
00:31:03,760 --> 00:31:05,200
Speaker 6: added an egg because.

620
00:31:05,000 --> 00:31:06,080
Speaker 4: It's only a dollar, y'all.

621
00:31:06,200 --> 00:31:06,600
Speaker 5: That's right.

622
00:31:07,440 --> 00:31:12,040
Speaker 6: I added egg to all my sandwiches. Listen, that motherfucking sound.

623
00:31:12,160 --> 00:31:14,320
Speaker 6: That's the best sandwich they made for me. Like, I

624
00:31:14,560 --> 00:31:16,600
Speaker 6: ate the whole fucking sandwich like a greeny.

625
00:31:16,760 --> 00:31:20,680
Speaker 4: That was really good. Like the cheese. Now, all this food,

626
00:31:20,720 --> 00:31:23,840
Speaker 4: I'm telling y'all is pretty much sloppy, like it was

627
00:31:23,920 --> 00:31:24,920
Speaker 4: falling off the bread.

628
00:31:25,160 --> 00:31:29,360
Speaker 6: It was cheese everywhere, it was melting bacon and tomatoes.

629
00:31:29,520 --> 00:31:31,640
Speaker 4: But that one with the grilled bread that they had,

630
00:31:31,920 --> 00:31:32,960
Speaker 4: Oh my god.

631
00:31:32,880 --> 00:31:34,959
Speaker 5: That grill bread was excellent. I didn't know what kind

632
00:31:35,000 --> 00:31:36,200
Speaker 5: of grilled bread it was, but it.

633
00:31:36,280 --> 00:31:39,720
Speaker 4: Was easy, like they toasted it or grilled it.

634
00:31:39,960 --> 00:31:43,680
Speaker 6: Like, yeah, they grilled it, yo, Like they made the

635
00:31:43,760 --> 00:31:45,440
Speaker 6: fuck out of that grilled cheese, and then you throw

636
00:31:45,480 --> 00:31:48,920
Speaker 6: the egg in that, y'all. Set it motherfucking off, Doug.

637
00:31:49,440 --> 00:31:51,520
Speaker 6: That's like, if I go back next time, that's what

638
00:31:51,600 --> 00:31:55,480
Speaker 6: I'm getting again, Cuz I think that's the best thing

639
00:31:55,560 --> 00:31:56,040
Speaker 6: I ever ate.

640
00:31:56,120 --> 00:31:56,760
Speaker 4: There, excuse me.

641
00:31:57,200 --> 00:31:59,200
Speaker 5: Oh and we've been for dinner before too.

642
00:31:59,280 --> 00:31:59,480
Speaker 4: Yeah.

643
00:31:59,640 --> 00:31:59,840
Speaker 5: Yeah.

644
00:32:00,160 --> 00:32:04,960
Speaker 2: One of two of my favorite things is I like

645
00:32:05,240 --> 00:32:08,680
Speaker 2: the espresso chili rub ribbi.

646
00:32:10,280 --> 00:32:12,080
Speaker 5: That is absolutely delicious.

647
00:32:12,560 --> 00:32:14,640
Speaker 4: Yeah. Now, the only thing when we went to dinner,

648
00:32:15,560 --> 00:32:19,280
Speaker 4: because you know, we like to we're what do you

649
00:32:19,400 --> 00:32:21,320
Speaker 4: call it, Uh, we're yelpers.

650
00:32:22,440 --> 00:32:24,240
Speaker 6: So the only thing is when you go for dinner,

651
00:32:24,280 --> 00:32:25,800
Speaker 6: it's so dark in there. Like I told you, the

652
00:32:25,880 --> 00:32:29,080
Speaker 6: ambiance is kind of leaves a little bit to be desired.

653
00:32:29,080 --> 00:32:31,000
Speaker 6: And I wouldn't put this in a Yelp review obviously

654
00:32:31,080 --> 00:32:34,160
Speaker 6: I'm not mean, but I wish they had brighter lights

655
00:32:34,280 --> 00:32:36,680
Speaker 6: in there because it's so dark. When I went to

656
00:32:36,720 --> 00:32:39,160
Speaker 6: take a picture of you know, the food at night,

657
00:32:39,200 --> 00:32:41,800
Speaker 6: you almost need to God damn like a light a

658
00:32:41,920 --> 00:32:44,280
Speaker 6: flash light on your phone to like you can't.

659
00:32:44,280 --> 00:32:45,560
Speaker 4: You gotta take it with a flash on it.

660
00:32:45,560 --> 00:32:48,360
Speaker 6: And you know when you're yelling that, people always judge

661
00:32:48,480 --> 00:32:51,760
Speaker 6: like motherfucking tacking faces ain't food like they never being nowhere.

662
00:32:51,800 --> 00:32:54,800
Speaker 4: It's like, man, your motherfucking business dog right, don't worry

663
00:32:54,840 --> 00:32:59,760
Speaker 4: about that. But yeah, it was really good. It was

664
00:32:59,800 --> 00:33:00,720
Speaker 4: really delicious.

665
00:33:01,000 --> 00:33:05,040
Speaker 2: Dad in the side of Brian port chop and I'm

666
00:33:05,080 --> 00:33:06,280
Speaker 2: a sucker for a port chop.

667
00:33:06,400 --> 00:33:07,080
Speaker 5: Roger know me.

668
00:33:07,440 --> 00:33:12,640
Speaker 2: I love port chops. This port chop was absolutely de delicious.

669
00:33:12,720 --> 00:33:14,680
Speaker 2: One of big thick cut port chops.

670
00:33:15,600 --> 00:33:18,920
Speaker 4: Oh, and I had the seafood pasta. Y'all.

671
00:33:19,520 --> 00:33:23,400
Speaker 6: The pieces of seafood in there were so fucking big. Now,

672
00:33:23,520 --> 00:33:27,360
Speaker 6: like I said, this place is expensive, Okay, that seafood pasta.

673
00:33:27,400 --> 00:33:30,120
Speaker 6: I mean, well it's actually not. It's not like break

674
00:33:30,200 --> 00:33:34,000
Speaker 6: your neck, Ruth Chris expensive, But like seafood pasta was

675
00:33:34,080 --> 00:33:37,000
Speaker 6: like twenty one dollars, right, it's like a step below. Yeah,

676
00:33:37,080 --> 00:33:39,440
Speaker 6: and you do get your money, like you do feel like, oh,

677
00:33:39,520 --> 00:33:42,280
Speaker 6: y'all took youall time put your foot in this. You know,

678
00:33:42,440 --> 00:33:44,640
Speaker 6: you're like I never felt ripped off, like really just

679
00:33:44,800 --> 00:33:47,960
Speaker 6: for seventeen dollars or whatever. But still letting you guys

680
00:33:48,040 --> 00:33:50,240
Speaker 6: know when you get the wings twelve dollars, most of

681
00:33:50,280 --> 00:33:56,360
Speaker 6: the Sundichs we named between ten to save eighteen dollars,

682
00:33:56,760 --> 00:34:00,360
Speaker 6: and then the stuff Karen's talking about, we're talking twenty

683
00:34:00,440 --> 00:34:04,880
Speaker 6: one dollars around there. Like the cheapest meal they have

684
00:34:05,040 --> 00:34:07,560
Speaker 6: for dinner is shrimp and grits and that's eighteen dollars.

685
00:34:08,680 --> 00:34:11,320
Speaker 4: So, you know, a little more expensive than some places.

686
00:34:11,400 --> 00:34:13,120
Speaker 4: But I'm sure y'all.

687
00:34:14,440 --> 00:34:17,240
Speaker 6: Y'all hit up from like more expensive cities are probably

688
00:34:17,320 --> 00:34:19,959
Speaker 6: like you you broke ass niggas are like that, ain't shit.

689
00:34:20,040 --> 00:34:22,359
Speaker 4: I'll get six of them. But for those of us.

690
00:34:22,400 --> 00:34:24,280
Speaker 6: Down here in the country, you know, it's a little

691
00:34:24,719 --> 00:34:26,760
Speaker 6: you know, for us, it's a little rich for our blood.

692
00:34:26,800 --> 00:34:28,319
Speaker 4: But you got to treat yourself right.

693
00:34:28,400 --> 00:34:29,880
Speaker 2: Every now and then you go you know where, and

694
00:34:30,040 --> 00:34:33,239
Speaker 2: like I said, it costs more, but you get more.

695
00:34:33,360 --> 00:34:35,120
Speaker 2: So you don't like, right, just say it's different between

696
00:34:35,120 --> 00:34:36,000
Speaker 2: you paying high prices.

697
00:34:36,080 --> 00:34:38,520
Speaker 5: You feel cheated. Now there are sometimes where I pay

698
00:34:38,560 --> 00:34:40,080
Speaker 5: a high price that I don't get a lot, but

699
00:34:40,160 --> 00:34:43,440
Speaker 5: it's fucking delicious, right, you know. But for this you

700
00:34:43,560 --> 00:34:45,160
Speaker 5: actually pay more, you get more.

701
00:34:45,480 --> 00:34:49,160
Speaker 4: The Turnhouse Grill will have the link and the pictures

702
00:34:49,360 --> 00:34:55,719
Speaker 4: in the show notes. And lastly, we got some feed Smackcaren, yay,

703
00:34:57,200 --> 00:34:58,800
Speaker 4: it's rian. It's trying to get into.

704
00:34:59,000 --> 00:35:00,560
Speaker 5: See what these snackles are talking about.

705
00:35:01,760 --> 00:35:02,920
Speaker 4: Smack these niggas up.

706
00:35:03,880 --> 00:35:08,920
Speaker 6: I won'tant to smack you up, all right.

707
00:35:09,000 --> 00:35:12,439
Speaker 4: So we got three comments on episode thirty eight Hot

708
00:35:12,520 --> 00:35:14,239
Speaker 4: Dog Water. Thank you.

709
00:35:14,600 --> 00:35:16,680
Speaker 6: First of all, thank you for everyone takes the time

710
00:35:16,760 --> 00:35:20,399
Speaker 6: out to comment on this show. Specifically, Yes, because one

711
00:35:20,480 --> 00:35:24,600
Speaker 6: it's a little bit harder to produce. Two, we never

712
00:35:24,719 --> 00:35:28,680
Speaker 6: know if you're listening or not. And three, you know,

713
00:35:28,840 --> 00:35:31,440
Speaker 6: it encourages us to continue to do these shows because

714
00:35:31,640 --> 00:35:33,719
Speaker 6: it's a little harder to do careens episodes. We have

715
00:35:33,840 --> 00:35:35,760
Speaker 6: to did the sometimes we have to get an interview.

716
00:35:36,600 --> 00:35:38,920
Speaker 6: If not, we got to you know, remember some places

717
00:35:38,960 --> 00:35:41,120
Speaker 6: that we ate the show notes take a while because

718
00:35:41,120 --> 00:35:43,320
Speaker 6: I have to go find all these pictures. Again, you

719
00:35:43,440 --> 00:35:47,200
Speaker 6: guys make it so worthwhile for us to be like, yeah,

720
00:35:47,280 --> 00:35:49,560
Speaker 6: let's do another listmacking good, Like we need to make

721
00:35:49,600 --> 00:35:52,760
Speaker 6: sure the people are fed, so let's go feed smackers.

722
00:35:53,320 --> 00:35:57,600
Speaker 4: GWG says feed smack. I love the song. I love

723
00:35:57,640 --> 00:36:01,040
Speaker 4: the song. The new format, the old format, food talking, food, news, food,

724
00:36:01,200 --> 00:36:02,719
Speaker 4: un as you name it all.

725
00:36:03,640 --> 00:36:05,960
Speaker 6: We got one from CT who says I'm in Qatar,

726
00:36:06,120 --> 00:36:08,640
Speaker 6: Middle Eastern country, and they have many of the same

727
00:36:08,760 --> 00:36:12,040
Speaker 6: chain restaurants that we have in the States, to include KFC.

728
00:36:12,560 --> 00:36:15,400
Speaker 6: KFC is significantly better here than in the States. I

729
00:36:15,440 --> 00:36:17,680
Speaker 6: don't really like KFC in the US, but here they

730
00:36:17,920 --> 00:36:21,439
Speaker 6: fry their chicken Christy. Uh yeah, that makes sense.

731
00:36:21,560 --> 00:36:23,840
Speaker 2: And you know what, all the design I've heard that like,

732
00:36:23,960 --> 00:36:26,239
Speaker 2: even when they do documentaries, I think doc communities on

733
00:36:26,320 --> 00:36:30,040
Speaker 2: KFC and everybody in other places say that KFC is

734
00:36:30,320 --> 00:36:32,560
Speaker 2: so much better outside of the States.

735
00:36:32,600 --> 00:36:34,520
Speaker 4: That's what I hear too, So I don't know what

736
00:36:34,719 --> 00:36:35,040
Speaker 4: it is.

737
00:36:35,320 --> 00:36:37,640
Speaker 2: They just jipping us because you know here in the States,

738
00:36:37,680 --> 00:36:40,080
Speaker 2: they like, what do we have left over? A mashed

739
00:36:40,080 --> 00:36:43,200
Speaker 2: potato gravy and corn smacking together and selling the bowl.

740
00:36:44,120 --> 00:36:50,400
Speaker 6: Yeah, And it makes sense because that's actually the restaurant

741
00:36:50,520 --> 00:36:55,640
Speaker 6: chain that that girl was talking about in the video.

742
00:36:56,160 --> 00:36:58,480
Speaker 6: What they said that they ran out of chicken and

743
00:36:58,600 --> 00:37:01,360
Speaker 6: she was upset, and they had like a whole like

744
00:37:01,560 --> 00:37:03,240
Speaker 6: news like report.

745
00:37:07,440 --> 00:37:08,440
Speaker 5: I a great.

746
00:37:09,840 --> 00:37:14,839
Speaker 4: Side, just that KFS ran out of chicken.

747
00:37:15,040 --> 00:37:17,719
Speaker 2: Come on one of these old days, we might have

748
00:37:17,760 --> 00:37:19,640
Speaker 2: to travel outside of the United States and get.

749
00:37:19,520 --> 00:37:20,880
Speaker 5: Some quote quote real KFC.

750
00:37:21,040 --> 00:37:23,000
Speaker 6: Then I guess I'll turn this to cow milk is

751
00:37:23,040 --> 00:37:25,600
Speaker 6: pretty interesting. I'm trying to be a bit more health conscious,

752
00:37:26,080 --> 00:37:27,960
Speaker 6: uh than when I grew up, Especially.

753
00:37:27,680 --> 00:37:28,160
Speaker 4: For my daughter.

754
00:37:28,200 --> 00:37:30,799
Speaker 6: I started giving her almond milk rather than cow milk,

755
00:37:31,040 --> 00:37:32,840
Speaker 6: and she seems to like it. I'm not making it

756
00:37:32,880 --> 00:37:35,200
Speaker 6: a dietary restriction or anything. I just want her to

757
00:37:35,239 --> 00:37:36,879
Speaker 6: have some additional options afforded tour.

758
00:37:37,239 --> 00:37:37,760
Speaker 4: That's smart.

759
00:37:38,480 --> 00:37:40,600
Speaker 6: Get them while the young man, because once they get old,

760
00:37:40,680 --> 00:37:44,239
Speaker 6: they get the taste for that mother that cow milk,

761
00:37:44,320 --> 00:37:45,799
Speaker 6: and then it can't get off.

762
00:37:45,960 --> 00:37:46,799
Speaker 5: I'm not gonna like y'all.

763
00:37:46,840 --> 00:37:49,560
Speaker 2: It's hard, like I said, And I've actually been thinking

764
00:37:49,640 --> 00:37:52,240
Speaker 2: about like other alternatives, like I did, I do lactate

765
00:37:52,360 --> 00:37:56,160
Speaker 2: free milk, and you know, they have other types of milk,

766
00:37:56,239 --> 00:38:00,480
Speaker 2: and like I say it, and for me, I guarantee

767
00:38:00,480 --> 00:38:03,279
Speaker 2: you if I chopped around, I probably could find it.

768
00:38:03,440 --> 00:38:06,320
Speaker 2: But it's one of those things where it's like, do

769
00:38:06,520 --> 00:38:08,400
Speaker 2: I want to spend the money and I don't know

770
00:38:08,440 --> 00:38:09,640
Speaker 2: if this shit gonna be good.

771
00:38:09,880 --> 00:38:11,719
Speaker 5: You know, type of milk.

772
00:38:11,800 --> 00:38:13,719
Speaker 6: So what's the difference of a week two weeks? And

773
00:38:13,760 --> 00:38:16,000
Speaker 6: then it's right back, that's true, that's true.

774
00:38:16,040 --> 00:38:17,760
Speaker 4: You're gonna go back to get some more milk anyway.

775
00:38:18,000 --> 00:38:20,600
Speaker 6: So that's what made me try vegetable milk and all

776
00:38:20,640 --> 00:38:22,759
Speaker 6: this shit, because I'm like, if I don't like it, one,

777
00:38:22,960 --> 00:38:25,960
Speaker 6: I'm grown. I can afford another milk. But it's right,

778
00:38:28,000 --> 00:38:30,080
Speaker 6: you know, maybe I'll find something I like. Maybe I'll

779
00:38:30,080 --> 00:38:32,440
Speaker 6: find something I like better than milk, and more importantly,

780
00:38:32,680 --> 00:38:34,399
Speaker 6: something that doesn't make my stomach hurt.

781
00:38:34,719 --> 00:38:35,080
Speaker 4: Correct.

782
00:38:35,120 --> 00:38:38,000
Speaker 5: Correct. So I'm kind of getting out of that mode,

783
00:38:38,120 --> 00:38:39,839
Speaker 5: so I will try to brand j out.

784
00:38:39,880 --> 00:38:41,399
Speaker 2: But like I said, it's the taste, like I said,

785
00:38:41,480 --> 00:38:43,840
Speaker 2: and like I say, once you kind of get addicted,

786
00:38:43,960 --> 00:38:45,640
Speaker 2: because to me, it's an addiction.

787
00:38:45,600 --> 00:38:46,600
Speaker 5: To like regular milk.

788
00:38:46,600 --> 00:38:49,080
Speaker 4: You go, what the hell is that Brussels sprouts?

789
00:38:49,160 --> 00:38:49,279
Speaker 2: Like you?

790
00:38:49,440 --> 00:38:49,560
Speaker 7: Right?

791
00:38:49,640 --> 00:38:51,719
Speaker 6: I also hated brussel sprouts, but I only had them

792
00:38:52,120 --> 00:38:55,319
Speaker 6: broiled broad, which we all know is the worst way

793
00:38:55,320 --> 00:38:55,720
Speaker 6: to eat.

794
00:38:55,600 --> 00:38:58,000
Speaker 4: The food to like it. Yeah, I had them boiled,

795
00:38:58,239 --> 00:39:00,880
Speaker 4: which I think is actually worse to brow but I

796
00:39:01,080 --> 00:39:02,680
Speaker 4: was determined to like it. So this is what I do.

797
00:39:03,320 --> 00:39:06,000
Speaker 6: Buy fresh brussel sprouts and cut them up so that

798
00:39:06,120 --> 00:39:08,839
Speaker 6: they that most of the leaves separate. Then I cut

799
00:39:09,200 --> 00:39:12,640
Speaker 6: up onion, red, green, and yellow pepper and season the

800
00:39:12,719 --> 00:39:14,799
Speaker 6: hell out of it, drizzled some olive oil, mix it up,

801
00:39:14,880 --> 00:39:15,440
Speaker 6: and roasted.

802
00:39:16,080 --> 00:39:16,480
Speaker 4: Baby.

803
00:39:16,920 --> 00:39:20,480
Speaker 6: When I tell you it's delicious, it's delicious. Yeah, I

804
00:39:20,560 --> 00:39:25,239
Speaker 6: think I roasted. I have roasted brussels sprouts from this

805
00:39:25,400 --> 00:39:28,200
Speaker 6: burger place me and Karen went to. They offered it

806
00:39:28,280 --> 00:39:31,640
Speaker 6: as a side other than fries bacon in it.

807
00:39:32,840 --> 00:39:36,960
Speaker 4: Those have bacon in it. Okay, I can't remember the one.

808
00:39:36,960 --> 00:39:40,840
Speaker 6: I couldn't remember that, but I just enjoyed them without

809
00:39:40,960 --> 00:39:43,560
Speaker 6: whether it's bacon bits or not the burger place. I'm

810
00:39:43,560 --> 00:39:48,319
Speaker 6: talking about Bang Bang Burgers. I can't remember any bacon

811
00:39:48,360 --> 00:39:49,439
Speaker 6: being in it, but it was good.

812
00:39:49,840 --> 00:39:52,040
Speaker 2: Oh no, no, no, no, I don't think they got

813
00:39:52,120 --> 00:39:53,880
Speaker 2: it a Bang bamberg but I think we've had somewhere

814
00:39:53,920 --> 00:39:55,000
Speaker 2: else and that have bacon in it.

815
00:39:55,440 --> 00:40:00,680
Speaker 4: Okay. Now you may say that I don't like russell sprouts.

816
00:40:00,760 --> 00:40:02,800
Speaker 6: If I got to do all that to the vegetable that,

817
00:40:02,880 --> 00:40:05,600
Speaker 6: I don't entirely disagree, but I still enjoyed the way

818
00:40:05,640 --> 00:40:06,040
Speaker 6: I make it.

819
00:40:06,200 --> 00:40:08,640
Speaker 4: Yeah, that's us funny too. If people were like you

820
00:40:08,840 --> 00:40:11,640
Speaker 4: like liver, No, well, I'm gonna put some cheese on it,

821
00:40:11,760 --> 00:40:12,480
Speaker 4: some gravy.

822
00:40:12,800 --> 00:40:15,240
Speaker 6: I'm gonna put it between two steaks, I'm like, Nigga,

823
00:40:15,360 --> 00:40:18,800
Speaker 6: that's not that's still that's I don't like that.

824
00:40:19,480 --> 00:40:21,360
Speaker 4: Like that shit, you just trick You trying to trick me.

825
00:40:22,560 --> 00:40:24,640
Speaker 6: If I fried up and now I'll stick something like

826
00:40:24,719 --> 00:40:27,840
Speaker 6: get out of here, put some butter in it. Yeah, Karen,

827
00:40:27,880 --> 00:40:30,640
Speaker 6: I think you listed you listed is the top what

828
00:40:30,760 --> 00:40:31,879
Speaker 6: you listed as the top ten.

829
00:40:31,840 --> 00:40:33,720
Speaker 4: Google searches for food for black people.

830
00:40:34,160 --> 00:40:36,000
Speaker 6: Google was just trying to do their best, but with

831
00:40:36,120 --> 00:40:38,360
Speaker 6: chicken near the bottom of the list, we should have

832
00:40:38,440 --> 00:40:42,160
Speaker 6: knew who they were talking about. All Right, y'all, I

833
00:40:42,200 --> 00:40:44,439
Speaker 6: don't understand the Chinese food in the Midwest story.

834
00:40:44,480 --> 00:40:45,000
Speaker 7: I'm with y'all.

835
00:40:45,600 --> 00:40:47,920
Speaker 6: This might not be my ministry, but I only got

836
00:40:48,000 --> 00:40:50,640
Speaker 6: one comment. Most Chinese food in the US is bad

837
00:40:50,760 --> 00:40:51,920
Speaker 6: and none of it is authentic.

838
00:40:52,320 --> 00:40:55,680
Speaker 2: Right, It's not like I said something me and Roget

839
00:40:55,719 --> 00:40:57,960
Speaker 2: found out years ago. I think we was in Fairbell Steaks.

840
00:40:58,200 --> 00:41:00,200
Speaker 5: We went to a Chinese restaurant.

841
00:41:00,640 --> 00:41:03,719
Speaker 2: Right foot closed and all of a sudden, and I'm

842
00:41:03,800 --> 00:41:06,319
Speaker 2: used to it now, but all of a sudden, all

843
00:41:06,400 --> 00:41:08,680
Speaker 2: you've seen was broths and soups, and I was like,

844
00:41:09,320 --> 00:41:10,760
Speaker 2: they're not even feenix their food.

845
00:41:11,480 --> 00:41:15,040
Speaker 6: Yeah, yeah, anytime you go to and most of the

846
00:41:15,080 --> 00:41:17,560
Speaker 6: time those people aren't Chinese, though, so that's not even

847
00:41:17,680 --> 00:41:20,440
Speaker 6: Chinese food. Like a lot of times people that own

848
00:41:20,560 --> 00:41:25,120
Speaker 6: Chinese restaurants in America are Vietnamese. Oh, we just associate,

849
00:41:25,440 --> 00:41:27,640
Speaker 6: you know, all ages are the same, because we're racist.

850
00:41:27,920 --> 00:41:30,440
Speaker 5: But that's true. I apologize.

851
00:41:30,600 --> 00:41:34,360
Speaker 6: Yeah, Like Vietnamese food is actually fun and stuff like

852
00:41:34,440 --> 00:41:39,239
Speaker 6: that Billy Bap that kind of stuff, but it's not

853
00:41:39,600 --> 00:41:44,000
Speaker 6: going to be authentic. Then at least let it taste

854
00:41:44,000 --> 00:41:47,000
Speaker 6: good and traditionally, Midwestern food is not the most flavorful

855
00:41:47,040 --> 00:41:49,360
Speaker 6: and not fresh since they have to ship in a

856
00:41:49,400 --> 00:41:51,600
Speaker 6: lot of their selections. I'm not saying he's not wrong,

857
00:41:51,719 --> 00:41:54,759
Speaker 6: but he may be closer to right on this one. Yeah,

858
00:41:54,800 --> 00:41:57,000
Speaker 6: so I was gonna say he shouldn't get to open

859
00:41:57,239 --> 00:42:00,560
Speaker 6: the Midwestern PF chain, so maybe people like he gonna

860
00:42:00,600 --> 00:42:04,359
Speaker 6: franchise it, and this food is gonna be known as

861
00:42:05,000 --> 00:42:08,239
Speaker 6: Asian food, and really it's a white man. Even though

862
00:42:08,280 --> 00:42:10,279
Speaker 6: I don't think he's a chef. I think Zimmermann just

863
00:42:10,680 --> 00:42:11,560
Speaker 6: eats food, don't.

864
00:42:11,960 --> 00:42:12,279
Speaker 4: I don't know.

865
00:42:12,400 --> 00:42:14,320
Speaker 6: The story was weird to me, and I understand that

866
00:42:14,440 --> 00:42:17,000
Speaker 6: I might not have had the tools to grasp it,

867
00:42:17,840 --> 00:42:20,400
Speaker 6: so I didn't want to have some defining commentary on

868
00:42:20,440 --> 00:42:23,319
Speaker 6: it when I'm sitting around just spitballing, and someone else

869
00:42:23,400 --> 00:42:25,000
Speaker 6: might write in and be like, no, this is why

870
00:42:25,040 --> 00:42:27,960
Speaker 6: it's fucked up. He shouldn't be doing this, and we

871
00:42:28,200 --> 00:42:31,279
Speaker 6: in the Asian delegation reject all this bullshit, right, so

872
00:42:31,360 --> 00:42:34,800
Speaker 6: I would understand, And you know, final note, if you

873
00:42:34,880 --> 00:42:37,640
Speaker 6: ever concern yourselves about whether or not we'll listen if

874
00:42:37,680 --> 00:42:40,160
Speaker 6: you don't have a guest, don't. I love listening y'all

875
00:42:40,200 --> 00:42:42,680
Speaker 6: talk about anything together and talking about food by yourself

876
00:42:42,719 --> 00:42:43,280
Speaker 6: is no different.

877
00:42:43,360 --> 00:42:45,600
Speaker 4: Thank you so much for this episode. Thank you, thank you.

878
00:42:46,360 --> 00:42:46,480
Speaker 2: Now.

879
00:42:46,520 --> 00:42:49,120
Speaker 6: I'm glad you said that, because sometimes I do get concerned, like, oh,

880
00:42:49,320 --> 00:42:51,680
Speaker 6: they gonna be mad. We ain't got no interview on

881
00:42:51,719 --> 00:42:53,560
Speaker 6: this list? Second good or they gonna you know, like,

882
00:42:53,600 --> 00:42:55,960
Speaker 6: do they want to hear us, you know, talk about

883
00:42:56,200 --> 00:42:58,040
Speaker 6: just three restaurants we eate a you know, is that

884
00:42:58,200 --> 00:43:00,239
Speaker 6: kind of boring? But I'm glad you guys enjoyed ahead

885
00:43:00,239 --> 00:43:03,080
Speaker 6: and those comments help help me.

886
00:43:03,520 --> 00:43:06,200
Speaker 2: So thank you, yes, because they want to know, you know,

887
00:43:06,480 --> 00:43:08,879
Speaker 2: what we eat in our interactions. And you know, when

888
00:43:08,880 --> 00:43:10,719
Speaker 2: people come to Charlotte, they go, well, I got a

889
00:43:10,760 --> 00:43:11,759
Speaker 2: list of places to eat now.

890
00:43:12,040 --> 00:43:14,399
Speaker 4: Oh for sure, I'm not. Nothing you're saying is wrong

891
00:43:14,560 --> 00:43:15,520
Speaker 4: just the way my brain works.

892
00:43:15,560 --> 00:43:16,280
Speaker 5: Oh not a problem.

893
00:43:16,520 --> 00:43:16,719
Speaker 2: K C.

894
00:43:16,880 --> 00:43:20,000
Speaker 6: Cologne says, Hey, y'all, Karen, you are absolutely correct with

895
00:43:20,040 --> 00:43:23,160
Speaker 6: regard to Korean culture and Korean barbecue. I spent a

896
00:43:23,280 --> 00:43:26,560
Speaker 6: year in Korea, and Korean barbecue is very common and

897
00:43:26,800 --> 00:43:30,080
Speaker 6: very popular. It's definitely a family experience, and Korean barbecue

898
00:43:30,200 --> 00:43:32,880
Speaker 6: is more for a group family friends and more of

899
00:43:32,920 --> 00:43:35,040
Speaker 6: a social experience than a quick, get in, get out

900
00:43:35,120 --> 00:43:37,920
Speaker 6: type of thing. The other type of Korean barbecue you've

901
00:43:37,960 --> 00:43:41,320
Speaker 6: had is also available in Korea, but more American style

902
00:43:41,360 --> 00:43:44,480
Speaker 6: than Korean style, and ready made Korean food caters to

903
00:43:44,520 --> 00:43:45,839
Speaker 6: the employees.

904
00:43:45,840 --> 00:43:48,040
Speaker 4: That have set time limits and things like that. I

905
00:43:48,120 --> 00:43:50,640
Speaker 4: hope that helps. Thanks k C Cologne. Thank you.

906
00:43:51,160 --> 00:43:53,200
Speaker 6: It does help because I, like I said, sometimes we

907
00:43:53,360 --> 00:43:56,680
Speaker 6: be talking we ain't been there, and I'm like, baby,

908
00:43:57,320 --> 00:43:57,560
Speaker 6: are you.

909
00:43:57,600 --> 00:43:59,040
Speaker 4: Sure you know what you're talking about?

910
00:43:59,080 --> 00:44:02,360
Speaker 6: Because, like I said, I do worry about us, you know,

911
00:44:02,440 --> 00:44:05,680
Speaker 6: because we were talking about you know, food is wonderful

912
00:44:05,719 --> 00:44:07,520
Speaker 6: because obviously.

913
00:44:07,200 --> 00:44:08,920
Speaker 4: It's delicious and there's so many ways to make it.

914
00:44:09,000 --> 00:44:12,000
Speaker 6: But also just in general, we're really talking about culture,

915
00:44:12,120 --> 00:44:14,560
Speaker 6: you really talking about people, You really talking about people

916
00:44:14,560 --> 00:44:17,200
Speaker 6: those lives. Food is very important to people in their culture,

917
00:44:17,440 --> 00:44:19,160
Speaker 6: and I want to have respect for it. I don't

918
00:44:19,200 --> 00:44:21,279
Speaker 6: want to just be like the kind of person that

919
00:44:21,360 --> 00:44:22,360
Speaker 6: makes jokes about.

920
00:44:22,239 --> 00:44:24,920
Speaker 4: Like our Indian food trash or whatever.

921
00:44:24,960 --> 00:44:25,120
Speaker 2: You know.

922
00:44:26,239 --> 00:44:26,800
Speaker 4: We didn't do that.

923
00:44:26,920 --> 00:44:27,239
Speaker 2: I know that.

924
00:44:27,360 --> 00:44:27,919
Speaker 4: I'm just saying.

925
00:44:28,480 --> 00:44:33,839
Speaker 6: So it's times where I recognize my ignorance on something right,

926
00:44:34,200 --> 00:44:37,720
Speaker 6: and if we're being ignorant or slightly offensive or something,

927
00:44:37,920 --> 00:44:40,719
Speaker 6: I would rather us know, and then the GP out

928
00:44:40,760 --> 00:44:44,080
Speaker 6: here like sounded like some ignorant ass like you know

929
00:44:44,480 --> 00:44:46,920
Speaker 6: all Korean barbecue are saying to me like I don't know.

930
00:44:47,200 --> 00:44:50,960
Speaker 6: Maybe somebody we have enough reach. Hopefully somebody that does

931
00:44:51,120 --> 00:44:53,320
Speaker 6: know will let us know and be like, no, this

932
00:44:53,480 --> 00:44:55,960
Speaker 6: is this is how it is, or yes, in this case,

933
00:44:56,040 --> 00:44:59,359
Speaker 6: yes that's exactly how we eat it over here. So dope,

934
00:44:59,400 --> 00:45:00,799
Speaker 6: thank you, Casey Cologne.

935
00:45:00,480 --> 00:45:01,040
Speaker 5: Thank you baby.

936
00:45:01,719 --> 00:45:05,799
Speaker 4: All Right, Well that's it you gonna uh we got

937
00:45:05,880 --> 00:45:06,800
Speaker 4: an interview coming.

938
00:45:06,680 --> 00:45:09,839
Speaker 5: Up, right, we do we do with Nicole Taylor. I'm

939
00:45:09,880 --> 00:45:10,560
Speaker 5: so excited.

940
00:45:10,880 --> 00:45:11,080
Speaker 2: Yep.

941
00:45:11,120 --> 00:45:12,719
Speaker 6: And that'll be the end, and we'll talk to you

942
00:45:12,840 --> 00:45:16,040
Speaker 6: guys this last time you hear from us on this episode.

943
00:45:16,320 --> 00:45:19,600
Speaker 6: Uh So we'll talk to you guys or from me

944
00:45:19,800 --> 00:45:21,959
Speaker 6: on this episode. You'll hear Karen and Nicole of course.

945
00:45:22,400 --> 00:45:23,799
Speaker 6: Uh so we'll talk to you guys later.

946
00:45:24,360 --> 00:45:28,080
Speaker 5: Having this our guy and she will help us too.

947
00:45:37,480 --> 00:45:40,799
Speaker 2: We have a great guest, Nicole Taylor. She's she's been

948
00:45:40,840 --> 00:45:42,480
Speaker 2: doing a lot of y'all. She's been doing a lot.

949
00:45:42,760 --> 00:45:45,000
Speaker 2: If you heard the upfront, you will hear the many

950
00:45:45,080 --> 00:45:47,760
Speaker 2: great things that she does. All her social media stuff

951
00:45:48,080 --> 00:45:50,680
Speaker 2: and everything is on the upfront. So you can find

952
00:45:51,200 --> 00:45:52,759
Speaker 2: everything that you want about her.

953
00:45:53,880 --> 00:45:54,240
Speaker 4: Nicole.

954
00:45:54,520 --> 00:45:56,600
Speaker 5: I heard you said you had a baby.

955
00:45:58,000 --> 00:46:00,480
Speaker 7: Baby, Thank you guys for all.

956
00:46:00,600 --> 00:46:01,480
Speaker 5: Yes, I have.

957
00:46:02,440 --> 00:46:04,080
Speaker 7: I guess I don't know how to do it. It's

958
00:46:04,120 --> 00:46:08,279
Speaker 7: like fourteen weeks, three months. But yep, I have a

959
00:46:08,360 --> 00:46:13,279
Speaker 7: baby boy. His name is Garvey Crown. Uh so yeah,

960
00:46:13,320 --> 00:46:18,120
Speaker 7: I enjoy motherhood and back to work, back cooking, deep

961
00:46:18,200 --> 00:46:21,120
Speaker 7: into motherhood and the food world.

962
00:46:21,960 --> 00:46:25,040
Speaker 2: Yes, And is it different with the baby and cooking

963
00:46:25,200 --> 00:46:27,399
Speaker 2: and food? Do you think about food differently.

964
00:46:27,120 --> 00:46:28,120
Speaker 5: Now since you have a child?

965
00:46:29,320 --> 00:46:34,200
Speaker 7: One hundred percent one. I mean, I can't you know.

966
00:46:34,360 --> 00:46:38,560
Speaker 7: It's uh being a freelance food writer. I've been doing

967
00:46:38,640 --> 00:46:41,160
Speaker 7: media projects. You know, my life is a lot of

968
00:46:41,200 --> 00:46:43,239
Speaker 7: my life is at home, and a lot of my

969
00:46:43,320 --> 00:46:46,080
Speaker 7: life was outside of the house, you know, eating and

970
00:46:46,160 --> 00:46:49,279
Speaker 7: tasting and eating. So everything has to be playing down

971
00:46:49,320 --> 00:46:51,560
Speaker 7: to a tea and I have to really think about meals.

972
00:46:51,640 --> 00:46:54,880
Speaker 7: Are they quick and fast? What can I make an advance?

973
00:46:55,440 --> 00:47:01,520
Speaker 7: So it definitely being pregnant deal with dealing with uh

974
00:47:03,000 --> 00:47:06,480
Speaker 7: the after life or what I call the new normal.

975
00:47:07,160 --> 00:47:10,920
Speaker 7: It changes everything about how I and how I go

976
00:47:11,080 --> 00:47:12,440
Speaker 7: out to restaurant.

977
00:47:14,600 --> 00:47:18,280
Speaker 2: In the in that process where you're going from motherhood

978
00:47:18,400 --> 00:47:21,720
Speaker 2: to kind of rebalancing and re shifting your life.

979
00:47:22,280 --> 00:47:26,160
Speaker 5: Uh, food prep, Like I haven't I've kind of talked

980
00:47:26,200 --> 00:47:26,919
Speaker 5: about food prep.

981
00:47:26,960 --> 00:47:29,400
Speaker 2: But is it really as difficult as it as I

982
00:47:29,520 --> 00:47:31,640
Speaker 2: think it is, or is something really simple you just

983
00:47:31,719 --> 00:47:32,520
Speaker 2: have to plant it out?

984
00:47:33,880 --> 00:47:37,239
Speaker 7: Well, i'll tell you what. It started with this. So

985
00:47:37,520 --> 00:47:42,000
Speaker 7: about a month before I gave birth, I got really

986
00:47:42,160 --> 00:47:46,520
Speaker 7: smart and friends were asking what could they do? How

987
00:47:46,600 --> 00:47:51,280
Speaker 7: could I help? I enlisted three friends to make grains

988
00:47:51,520 --> 00:47:56,799
Speaker 7: and beans, and I gave them recipes and told them

989
00:47:56,880 --> 00:48:02,480
Speaker 7: exactly what I wanted. So that was the speak that happened.

990
00:48:02,719 --> 00:48:04,680
Speaker 7: Instead of just telling people, you know, I have a

991
00:48:04,719 --> 00:48:08,320
Speaker 7: registered this, come by and do this, I had people,

992
00:48:08,440 --> 00:48:10,360
Speaker 7: and particularly people that I know are good cooks, to

993
00:48:11,000 --> 00:48:15,240
Speaker 7: make tough for me. So I had either you know, Pharaoh,

994
00:48:15,760 --> 00:48:19,480
Speaker 7: and I had all these grains, particularly grains and foods

995
00:48:20,040 --> 00:48:24,560
Speaker 7: that really helped with breast milk production. So it was

996
00:48:24,640 --> 00:48:27,480
Speaker 7: super easy for me to just you know, warmth some

997
00:48:27,520 --> 00:48:29,319
Speaker 7: stuff up. It's so funny. I moved to a new

998
00:48:29,360 --> 00:48:31,360
Speaker 7: apartment and I had to use a microwave in like

999
00:48:31,520 --> 00:48:36,440
Speaker 7: ten years. But you know, when you have a new baby,

1000
00:48:36,640 --> 00:48:41,040
Speaker 7: it changes everything. But definitely planning is Number one. I've

1001
00:48:41,160 --> 00:48:45,640
Speaker 7: always played my meals anyway for the week, and you know,

1002
00:48:45,760 --> 00:48:49,880
Speaker 7: did my grocery shopping on Sunday. But now I have

1003
00:48:50,080 --> 00:48:53,120
Speaker 7: to really be strategic about how long it's gonna take.

1004
00:48:55,280 --> 00:48:58,320
Speaker 7: Do I have enough of this already because there's no

1005
00:48:58,520 --> 00:49:02,960
Speaker 7: running out and come back. But the meal planning, I

1006
00:49:03,080 --> 00:49:05,640
Speaker 7: hate the word of meal planning. I really wou like

1007
00:49:05,760 --> 00:49:11,040
Speaker 7: to call it, you know, a new blueprint of how

1008
00:49:11,080 --> 00:49:13,520
Speaker 7: to cook or your your weekly blueprint, And that's what

1009
00:49:13,680 --> 00:49:16,680
Speaker 7: I call it instead of meal planning because I never

1010
00:49:16,760 --> 00:49:20,280
Speaker 7: go I never really go buy the blueprint one hundred percent,

1011
00:49:22,160 --> 00:49:26,080
Speaker 7: but you know, pretty seventy percent of the time, what

1012
00:49:26,239 --> 00:49:27,600
Speaker 7: I write down is what I make.

1013
00:49:29,520 --> 00:49:32,759
Speaker 2: You were talking about breast milk productions for people that

1014
00:49:32,880 --> 00:49:35,239
Speaker 2: are listening that might be new mothers. What are some

1015
00:49:35,480 --> 00:49:37,480
Speaker 2: foods did you I heard you talking about grains and

1016
00:49:37,560 --> 00:49:39,600
Speaker 2: things like that, but what are some specific foods that

1017
00:49:39,719 --> 00:49:42,040
Speaker 2: will help somebody who goes I want to breastfeed?

1018
00:49:42,440 --> 00:49:45,480
Speaker 5: What do I do to increase it so that it's

1019
00:49:45,560 --> 00:49:47,680
Speaker 5: not as difficult to produce milk?

1020
00:49:49,040 --> 00:49:53,240
Speaker 7: Well, I say three things. How do you need hydration?

1021
00:49:53,719 --> 00:49:58,759
Speaker 7: So plenty of water, watermelon juice, all the juices in

1022
00:49:58,840 --> 00:50:03,000
Speaker 7: the world, you know, having water and in it with

1023
00:50:03,280 --> 00:50:07,479
Speaker 7: like apple, rimes and apple, so hydration is definitely part

1024
00:50:07,560 --> 00:50:13,240
Speaker 7: of it. Grains, you know, I have a savory granola

1025
00:50:13,360 --> 00:50:16,880
Speaker 7: mix that a friend made for me and it's carried on.

1026
00:50:17,280 --> 00:50:21,080
Speaker 7: You know, I'm still breastfeding a little down. So it's

1027
00:50:22,160 --> 00:50:27,000
Speaker 7: eating those foods that are high in grains, like flax

1028
00:50:27,200 --> 00:50:31,400
Speaker 7: and hemp, which has a lot of protein in it.

1029
00:50:32,800 --> 00:50:36,080
Speaker 7: You know, mullet, coos, cools. All the rains in the world.

1030
00:50:36,200 --> 00:50:38,920
Speaker 7: I have them and eating them every day is super important.

1031
00:50:39,560 --> 00:50:44,960
Speaker 7: So hydration, grains and wheat. And then the third thing

1032
00:50:45,120 --> 00:50:45,640
Speaker 7: is protein.

1033
00:50:45,880 --> 00:50:46,560
Speaker 5: I never.

1034
00:50:48,120 --> 00:50:50,719
Speaker 7: Was a big steak person. I probably had steaks a

1035
00:50:50,800 --> 00:50:53,360
Speaker 7: few times a year, but just got to get the

1036
00:50:53,440 --> 00:51:02,720
Speaker 7: protein in so steaks, lamb chicken. I have a protein

1037
00:51:02,800 --> 00:51:08,880
Speaker 7: powder that I made myself. I've mentioned hemp. I love mushrooms.

1038
00:51:09,480 --> 00:51:12,640
Speaker 7: You get a lot of vitamin DIV and mushrooms. So

1039
00:51:12,840 --> 00:51:16,680
Speaker 7: all of those things are super important and you've gotta

1040
00:51:16,760 --> 00:51:19,239
Speaker 7: gotta get all those things there otherwise you know, you

1041
00:51:19,360 --> 00:51:23,160
Speaker 7: will have not that much milks, not not that much

1042
00:51:23,280 --> 00:51:26,319
Speaker 7: nourishment to give your baby, and I get it and bread.

1043
00:51:26,400 --> 00:51:29,400
Speaker 7: Let me say this, breastfeeding is hard. I think a

1044
00:51:29,480 --> 00:51:33,319
Speaker 7: lot of people a lot. I mean, you know, kind

1045
00:51:33,400 --> 00:51:36,320
Speaker 7: of an aliz it's not the right word, kind of

1046
00:51:36,480 --> 00:51:39,759
Speaker 7: like look at it. It's like, oh, it's so great now.

1047
00:51:39,920 --> 00:51:43,040
Speaker 7: It is tough work, you know it is. It's a

1048
00:51:43,120 --> 00:51:47,080
Speaker 7: lot of work, and it's also a privilege to be

1049
00:51:47,160 --> 00:51:49,279
Speaker 7: able to do it. I think people always say black

1050
00:51:49,360 --> 00:51:52,000
Speaker 7: women need a breastfeed or people need to go breastfeed,

1051
00:51:52,480 --> 00:51:55,120
Speaker 7: and as a person who's now experienced it, I'm like,

1052
00:51:55,200 --> 00:51:56,400
Speaker 7: it's easier said to do.

1053
00:51:57,239 --> 00:51:59,600
Speaker 5: For sure, it appears to be.

1054
00:51:59,680 --> 00:52:02,880
Speaker 2: And I think it's a choice, and everybody acts like

1055
00:52:03,120 --> 00:52:06,239
Speaker 2: certain choices because it's the choice that they made or

1056
00:52:06,320 --> 00:52:09,120
Speaker 2: didn't make that the other one is bad when it

1057
00:52:09,200 --> 00:52:11,960
Speaker 2: comes to breastfeeding because the thing about it, for a

1058
00:52:12,040 --> 00:52:14,200
Speaker 2: lot of women that will love the breastfeed is time

1059
00:52:14,320 --> 00:52:16,640
Speaker 2: consuming and there are a lot of people.

1060
00:52:16,480 --> 00:52:19,239
Speaker 5: Are forced to go back to work, you know, six

1061
00:52:19,320 --> 00:52:19,879
Speaker 5: to eight weeks.

1062
00:52:19,920 --> 00:52:21,879
Speaker 2: When you look at other countries, they have a year,

1063
00:52:22,000 --> 00:52:25,040
Speaker 2: year and a half, two years sometimes to actually get

1064
00:52:25,200 --> 00:52:28,719
Speaker 2: to get that relationship with their child and they're not

1065
00:52:28,880 --> 00:52:31,239
Speaker 2: forced to go back to work. So I think that

1066
00:52:31,400 --> 00:52:34,880
Speaker 2: that plays a big role too. And with their husband,

1067
00:52:35,000 --> 00:52:38,280
Speaker 2: the adjustments to food, how was it affected your husband.

1068
00:52:39,560 --> 00:52:43,360
Speaker 7: Well, you know, I am very privileged that my husband

1069
00:52:43,480 --> 00:52:45,759
Speaker 7: was on paturn. He leaves for three weeks. I mean,

1070
00:52:45,800 --> 00:52:47,760
Speaker 7: excuse me, not three weeks, three months.

1071
00:52:48,080 --> 00:52:48,640
Speaker 5: Wonderful.

1072
00:52:49,840 --> 00:52:52,240
Speaker 7: Yeah, he was on turn. They leave for three months.

1073
00:52:52,880 --> 00:52:56,920
Speaker 7: And he jumped right in, I mean jump right in

1074
00:52:57,560 --> 00:52:59,799
Speaker 7: terms of you know, he knew the meals that were

1075
00:52:59,840 --> 00:53:02,960
Speaker 7: in the in the fridge. He would pull few things out.

1076
00:53:03,000 --> 00:53:06,360
Speaker 7: It would take him a long time, but he was

1077
00:53:06,440 --> 00:53:09,640
Speaker 7: able to put together some things in the very beginning.

1078
00:53:09,760 --> 00:53:12,319
Speaker 7: And as you know, I held my body held up

1079
00:53:12,400 --> 00:53:17,960
Speaker 7: from from an emergency sincearian sex session. He I you know,

1080
00:53:18,120 --> 00:53:20,200
Speaker 7: rolled back in the kitchen, was able to do some things.

1081
00:53:20,280 --> 00:53:22,479
Speaker 7: He's cool with it. You know, he loves great food.

1082
00:53:22,960 --> 00:53:25,360
Speaker 7: I often joke with him that he's a food slob,

1083
00:53:25,440 --> 00:53:31,359
Speaker 7: but he doesn't know it. You know, most coffee, Yeah,

1084
00:53:31,480 --> 00:53:34,520
Speaker 7: I don't make a good coffee or good cappuccino. So

1085
00:53:35,200 --> 00:53:37,920
Speaker 7: he's the person that in the morning, he's on coffee dube.

1086
00:53:38,600 --> 00:53:38,759
Speaker 6: You know.

1087
00:53:38,960 --> 00:53:41,680
Speaker 7: He he is the person that I can give him

1088
00:53:41,680 --> 00:53:44,600
Speaker 7: a list, he'll go pick up things. But no, he

1089
00:53:45,280 --> 00:53:51,239
Speaker 7: he's adjusting. He's adjusting finding I'll see now that I

1090
00:53:51,320 --> 00:53:53,839
Speaker 7: may be cooking a little bit later, or like last night,

1091
00:53:54,000 --> 00:53:58,200
Speaker 7: a Sunday usually a big like you necessarily like a

1092
00:53:58,320 --> 00:54:02,160
Speaker 7: Sunday meal. Yeah, I made tacos. I just grilled some

1093
00:54:02,719 --> 00:54:05,800
Speaker 7: fish and I had some tacos and there was some

1094
00:54:05,920 --> 00:54:08,360
Speaker 7: sauc in the refrigerator and that's what we had for

1095
00:54:08,440 --> 00:54:11,440
Speaker 7: dinner last night. It wasn't not regular Sunday dinner thing.

1096
00:54:11,520 --> 00:54:14,400
Speaker 7: I had to do some quick and fast because I

1097
00:54:14,480 --> 00:54:19,240
Speaker 7: was getting tired and it was ten o'clock, well almost

1098
00:54:19,320 --> 00:54:23,320
Speaker 7: ten o'clock. So no, he totally gets it. He's with it,

1099
00:54:23,480 --> 00:54:24,920
Speaker 7: and he just rolls with.

1100
00:54:25,000 --> 00:54:30,400
Speaker 5: The with the flow, you know, and with your book.

1101
00:54:30,719 --> 00:54:34,080
Speaker 5: How has your life kind of shifted or changed after

1102
00:54:34,160 --> 00:54:34,879
Speaker 5: you broke your book?

1103
00:54:36,480 --> 00:54:36,640
Speaker 2: Oh?

1104
00:54:37,000 --> 00:54:40,960
Speaker 7: Wow, Well, The Upside Cookbook came out in twenty fifteen,

1105
00:54:41,880 --> 00:54:44,400
Speaker 7: and every time I think no one's paying attention to

1106
00:54:44,480 --> 00:54:48,000
Speaker 7: my book, someone will, you know, ask me something about

1107
00:54:48,040 --> 00:54:52,000
Speaker 7: the book or share something on social media. The book

1108
00:54:52,840 --> 00:54:58,240
Speaker 7: is a snapshot of my life growing up in Athens, Georgia,

1109
00:54:58,400 --> 00:55:02,000
Speaker 7: then moving to Atlanta and become an adult in Atlanta,

1110
00:55:02,040 --> 00:55:04,480
Speaker 7: and then in two thousand and eight move in to

1111
00:55:04,640 --> 00:55:08,160
Speaker 7: New York City to Brooklyn, particularly at a time when

1112
00:55:08,320 --> 00:55:11,799
Speaker 7: food was just taking off in Brooklyn, had taken off

1113
00:55:11,840 --> 00:55:14,120
Speaker 7: in the country where everyone was talking about food. So

1114
00:55:14,200 --> 00:55:17,440
Speaker 7: it really just gives a snapshot of that time period.

1115
00:55:17,560 --> 00:55:20,960
Speaker 7: And so much has changed in Brooklyn, so many places

1116
00:55:21,040 --> 00:55:23,320
Speaker 7: that I mentioned in the brook where people either have

1117
00:55:23,560 --> 00:55:27,560
Speaker 7: closed or they've moved on, but so much is the same.

1118
00:55:27,760 --> 00:55:32,759
Speaker 7: The recipes still stand, but definitely the stories give a

1119
00:55:33,040 --> 00:55:40,800
Speaker 7: great look into my life and also what was happening

1120
00:55:40,920 --> 00:55:45,880
Speaker 7: and so many other food entrepreneurs and gardeners what was

1121
00:55:45,960 --> 00:55:49,640
Speaker 7: happening with them and kind of the peak of this

1122
00:55:49,800 --> 00:55:53,080
Speaker 7: food culture movement and my life is shows because you know,

1123
00:55:53,360 --> 00:55:57,840
Speaker 7: I've had so many great opportunities afterwards. Before that, I

1124
00:55:58,480 --> 00:56:02,279
Speaker 7: taught myself a food writer. But after that book, I'm like,

1125
00:56:02,360 --> 00:56:05,400
Speaker 7: oh wait, I'm a cookbook author and food writer, and

1126
00:56:06,000 --> 00:56:08,960
Speaker 7: I start getting a lot of writing opportunities and writing more.

1127
00:56:09,080 --> 00:56:13,319
Speaker 7: So it definitely gave me a larger platform to tell

1128
00:56:13,480 --> 00:56:17,799
Speaker 7: more stories, and particular stories about black people, black people

1129
00:56:17,840 --> 00:56:22,520
Speaker 7: who are doing great things and food. So I'm grateful

1130
00:56:22,600 --> 00:56:25,400
Speaker 7: for the book. I'm super grateful for the book. And

1131
00:56:25,719 --> 00:56:28,600
Speaker 7: he had another great opportunity that is coming out. I

1132
00:56:28,719 --> 00:56:33,279
Speaker 7: was able to develop the recipes and kind of work

1133
00:56:33,360 --> 00:56:37,360
Speaker 7: on some of the tone for the Last Og Cookbook,

1134
00:56:37,480 --> 00:56:43,759
Speaker 7: which is a TBS show that stars Tracy Morgan and

1135
00:56:43,840 --> 00:56:47,879
Speaker 7: Tiffany Hattish. And this April that cookbook is coming out,

1136
00:56:47,920 --> 00:56:49,960
Speaker 7: and so all the recipes that you see in that

1137
00:56:50,120 --> 00:56:55,520
Speaker 7: book and some of the some of the content by

1138
00:56:55,600 --> 00:56:58,960
Speaker 7: yours truly. So yeah, I don't think I would have

1139
00:56:59,040 --> 00:57:02,040
Speaker 7: had that opportunity without having the Upstouf Cookbook.

1140
00:57:02,960 --> 00:57:04,160
Speaker 5: Oh wonderful.

1141
00:57:05,200 --> 00:57:07,680
Speaker 2: And I know you were talking about all the changes

1142
00:57:07,800 --> 00:57:12,920
Speaker 2: in Brooklyn. How has gentrification affected Brooklyn? You know, I'm

1143
00:57:12,960 --> 00:57:15,440
Speaker 2: not from there, but down here in Charlotte it has

1144
00:57:15,520 --> 00:57:19,520
Speaker 2: affected the layouts so much, because I know you said

1145
00:57:19,600 --> 00:57:22,080
Speaker 2: the when you wrote the book to now, it's such

1146
00:57:22,120 --> 00:57:22,960
Speaker 2: a big difference.

1147
00:57:23,240 --> 00:57:26,560
Speaker 5: How has gif How have you seen justification affect a

1148
00:57:26,640 --> 00:57:27,240
Speaker 5: lot of things?

1149
00:57:28,360 --> 00:57:28,480
Speaker 4: Oh?

1150
00:57:28,560 --> 00:57:32,400
Speaker 7: Wow, boy, where do we begin? I mean, first of all,

1151
00:57:32,480 --> 00:57:34,760
Speaker 7: let me say this. I grew up in Athens, and

1152
00:57:34,840 --> 00:57:38,800
Speaker 7: I grew up in a neighborhood where you know, twenty

1153
00:57:38,920 --> 00:57:42,240
Speaker 7: years ago, over twenty years ago, when I left, nobody

1154
00:57:42,280 --> 00:57:46,520
Speaker 7: would dare come to Athens, Georgia and decide to move

1155
00:57:46,600 --> 00:57:50,400
Speaker 7: to the east side of Athens. So I have experience

1156
00:57:50,680 --> 00:57:54,200
Speaker 7: or see the experience happening in my hometown. And then

1157
00:57:54,240 --> 00:57:59,040
Speaker 7: when I moved to Atlanta, I lived in Bayhead, bought

1158
00:57:59,080 --> 00:58:02,040
Speaker 7: a house in a people know from rap songs called

1159
00:58:02,120 --> 00:58:05,400
Speaker 7: Bankhead and people are like what at the time where

1160
00:58:05,480 --> 00:58:09,080
Speaker 7: people thought I was crazy? Uh? And I saw gentification

1161
00:58:09,240 --> 00:58:12,120
Speaker 7: the first way it happened in that neighborhood. And then

1162
00:58:12,240 --> 00:58:16,120
Speaker 7: I mean it moved to Brooklyn, more specifically to best

1163
00:58:16,360 --> 00:58:19,160
Speaker 7: Bedford Sidens in Brooklyn, and I lived there ten and

1164
00:58:19,200 --> 00:58:23,400
Speaker 7: a half years up until three months ago. So in

1165
00:58:24,600 --> 00:58:28,800
Speaker 7: almost eleven years, I saw Bereford stuidism, which you know,

1166
00:58:29,000 --> 00:58:33,000
Speaker 7: people know Harlem and the Harlem Harlem and Benford stavesont

1167
00:58:33,000 --> 00:58:37,440
Speaker 7: are basically cousins. You know, people who migrated to the

1168
00:58:37,560 --> 00:58:39,440
Speaker 7: North if they didn't go to Harlem, they went to

1169
00:58:39,480 --> 00:58:46,200
Speaker 7: Bedford Sidings, which is a rich black neighborhood that's still

1170
00:58:46,920 --> 00:58:52,000
Speaker 7: despite gentrification, there's still a social capital that is definitely

1171
00:58:52,080 --> 00:58:55,360
Speaker 7: connected to the black working class and middle class. So

1172
00:58:56,440 --> 00:58:59,960
Speaker 7: Bedford Sivensing has changed in a min ways, but yeah,

1173
00:59:00,080 --> 00:59:03,480
Speaker 7: it's still it's still very much the same. I remember,

1174
00:59:03,600 --> 00:59:06,360
Speaker 7: you know, I would one of the fondest memories or

1175
00:59:06,440 --> 00:59:10,160
Speaker 7: things that you talk about gentrification in Bedford Stids Is

1176
00:59:10,760 --> 00:59:12,480
Speaker 7: I used to joke with a friend who grew up

1177
00:59:12,520 --> 00:59:14,760
Speaker 7: there and say, you know, how many people are not

1178
00:59:14,840 --> 00:59:16,960
Speaker 7: going to see getting off at the Notion Avenue train

1179
00:59:17,080 --> 00:59:22,280
Speaker 7: stop with whole food Whole Foods are Trader Joe's bags

1180
00:59:22,880 --> 00:59:25,880
Speaker 7: that don't look like us. And you know, I would

1181
00:59:25,960 --> 00:59:28,920
Speaker 7: count and tell her I saw three people. And now

1182
00:59:29,240 --> 00:59:31,680
Speaker 7: if I go to that same train stop, you can't

1183
00:59:31,720 --> 00:59:35,600
Speaker 7: even count. I mean, the neighborhood looks completely different. It's

1184
00:59:35,840 --> 00:59:38,840
Speaker 7: completely different. You would see maybe a few white people

1185
00:59:38,880 --> 00:59:41,680
Speaker 7: getting off at at the train stop, but now it's

1186
00:59:42,360 --> 00:59:45,560
Speaker 7: you know, it's like they've they've always been there. But

1187
00:59:45,720 --> 00:59:51,040
Speaker 7: there's still this this this stronghold and best for stidis

1188
00:59:51,120 --> 00:59:54,840
Speaker 7: And I don't think that it's going to change as

1189
00:59:55,000 --> 00:59:58,000
Speaker 7: rapidly as Harlem Harlem did. There's still a lot of

1190
00:59:58,600 --> 01:00:04,840
Speaker 7: black homeowners in that neighborhood who are who wants I've

1191
01:00:04,920 --> 01:00:09,640
Speaker 7: now moved to Flatbush, which is two miles almost two

1192
01:00:09,680 --> 01:00:13,800
Speaker 7: miles from my own apartment. There's a traditionally Caribbean neighborhood

1193
01:00:14,400 --> 01:00:19,800
Speaker 7: with deep traditions and people who are from the Caribbean.

1194
01:00:20,280 --> 01:00:24,440
Speaker 7: And this neighborhood reminds me so much of that cyberst

1195
01:00:24,440 --> 01:00:28,280
Speaker 7: ten years ago. And I even though I'm black and

1196
01:00:28,400 --> 01:00:32,600
Speaker 7: I don't fit into what the original definition of gentrification.

1197
01:00:32,760 --> 01:00:37,760
Speaker 7: I'm always very cognizant I'm not from here, and that

1198
01:00:38,840 --> 01:00:41,560
Speaker 7: the question always lingers over me. You know, when I'm

1199
01:00:41,640 --> 01:00:45,800
Speaker 7: going to bakeries along No Stern Avenue, Caribbean bakeries, or

1200
01:00:45,840 --> 01:00:47,920
Speaker 7: I'm going to some of the new coffee shops that

1201
01:00:48,000 --> 01:00:50,520
Speaker 7: are opened up in the neighborhood. Is how am I

1202
01:00:51,320 --> 01:00:54,160
Speaker 7: contributing through what I eat and what I don't eat?

1203
01:00:55,320 --> 01:00:58,600
Speaker 7: How am I contributing to the gentrification that's happening in

1204
01:00:58,680 --> 01:01:01,200
Speaker 7: flat Bush? I'm always cognitive of that, And I think

1205
01:01:01,320 --> 01:01:07,800
Speaker 7: food and coffee and new new restaurants always the indicator

1206
01:01:07,880 --> 01:01:14,240
Speaker 7: of is changed here or and who's changing and who's here.

1207
01:01:15,080 --> 01:01:16,800
Speaker 7: So I'm cognist of that all the time.

1208
01:01:17,800 --> 01:01:20,080
Speaker 2: What do you think about the new thing as far

1209
01:01:20,120 --> 01:01:22,920
Speaker 2: as food, as far a lot of fusions, Like all

1210
01:01:22,960 --> 01:01:27,280
Speaker 2: of a sudden, it's fusion soul food and Korean food,

1211
01:01:27,600 --> 01:01:31,640
Speaker 2: you know, Korean food and Asian food, like I know

1212
01:01:31,800 --> 01:01:35,280
Speaker 2: down here, it's a bunch of kind of fusion places

1213
01:01:35,360 --> 01:01:35,840
Speaker 2: popping up.

1214
01:01:36,240 --> 01:01:37,439
Speaker 5: And fusion can be good.

1215
01:01:38,040 --> 01:01:39,960
Speaker 2: But the thing about it, me and my husbands about this,

1216
01:01:40,440 --> 01:01:42,919
Speaker 2: I'm if I'm looking for a fusion place, I want

1217
01:01:43,040 --> 01:01:43,600
Speaker 2: people that.

1218
01:01:43,760 --> 01:01:46,600
Speaker 5: Are native to the food to do the fusion.

1219
01:01:47,360 --> 01:01:49,640
Speaker 2: Once you get somebody on the outside kind of coming

1220
01:01:49,680 --> 01:01:51,080
Speaker 2: in and do the fusion, we realize a lot of

1221
01:01:51,080 --> 01:01:52,000
Speaker 2: those places aren't good.

1222
01:01:53,600 --> 01:01:56,000
Speaker 7: Yeah, I hate that word food fusion because it's like,

1223
01:01:56,120 --> 01:01:59,400
Speaker 7: what does that mean? You know, I feel like I

1224
01:01:59,440 --> 01:02:04,320
Speaker 7: don't like the fusion. And I mean, I don't. Let

1225
01:02:04,400 --> 01:02:09,320
Speaker 7: me say this. There are some quote unquote places mashups

1226
01:02:09,800 --> 01:02:11,520
Speaker 7: that you see here in New York, but it's hard

1227
01:02:11,520 --> 01:02:13,040
Speaker 7: for them to get away with that here when you

1228
01:02:13,160 --> 01:02:16,560
Speaker 7: have so many cultures, so many different melting pots, people

1229
01:02:17,000 --> 01:02:23,120
Speaker 7: can easily spot the but not so quote unquote authentic

1230
01:02:23,320 --> 01:02:28,000
Speaker 7: or whatever authentic means. So what I feel about them is,

1231
01:02:28,280 --> 01:02:30,800
Speaker 7: I mean, you gotta come strong. I mean people think

1232
01:02:30,880 --> 01:02:34,760
Speaker 7: that fried chicken, like Korean fried chicken is fusion, is

1233
01:02:34,880 --> 01:02:39,560
Speaker 7: not fusion. It's very indicative of Korean culture. So that's

1234
01:02:39,680 --> 01:02:45,000
Speaker 7: my flusion. You know, you see on me and they age,

1235
01:02:45,040 --> 01:02:49,760
Speaker 7: you know, fried chicken bomb me. Okay, that may be

1236
01:02:49,960 --> 01:02:52,800
Speaker 7: fusion ish because that is not traditional.

1237
01:02:54,520 --> 01:02:54,960
Speaker 2: I don't know.

1238
01:02:55,320 --> 01:02:58,160
Speaker 7: I mean, I do know. I think a lot of

1239
01:02:58,240 --> 01:03:01,320
Speaker 7: times you see the groups the worst, it's usually not good.

1240
01:03:02,600 --> 01:03:04,280
Speaker 7: I'm just gonna keep it real with you. It's not

1241
01:03:04,480 --> 01:03:06,880
Speaker 7: it's not good. I would rather if I have a

1242
01:03:06,960 --> 01:03:11,840
Speaker 7: hanker or if I have a hankering from ramen, give

1243
01:03:11,880 --> 01:03:15,360
Speaker 7: me ramin straight up, Robin. I don't know necessarily if

1244
01:03:15,400 --> 01:03:21,160
Speaker 7: I want to sold food. Although my friend in Atlanta,

1245
01:03:21,280 --> 01:03:25,000
Speaker 7: chef ty Richards, does a collar green kind of ramen

1246
01:03:25,120 --> 01:03:27,560
Speaker 7: thing that's really good. But it's I wouldn't even call

1247
01:03:27,560 --> 01:03:32,440
Speaker 7: it that fusion. It's good, and I wouldn't even say

1248
01:03:32,520 --> 01:03:36,240
Speaker 7: that's the fusion. It's just a chef who use a

1249
01:03:36,320 --> 01:03:41,880
Speaker 7: different vegetable for ramen, you know, color green moman. So yeah,

1250
01:03:41,960 --> 01:03:46,360
Speaker 7: I would say, sadly, when you see the word fusion,

1251
01:03:46,480 --> 01:03:51,360
Speaker 7: almost run the run the other way. It's very few

1252
01:03:51,440 --> 01:03:58,720
Speaker 7: sponsor that advertise or tell their story by using the

1253
01:03:58,760 --> 01:04:00,240
Speaker 7: word fusion. That's really good.

1254
01:04:01,640 --> 01:04:01,880
Speaker 4: Ah.

1255
01:04:03,240 --> 01:04:08,560
Speaker 2: Also, let's talk about your podcast, the podcast you do.

1256
01:04:09,760 --> 01:04:12,480
Speaker 2: How how did you What was the idea to start

1257
01:04:12,520 --> 01:04:14,440
Speaker 2: a podcast? I know you do food and things like that,

1258
01:04:14,520 --> 01:04:16,960
Speaker 2: but what would make you think that people be interesting

1259
01:04:17,040 --> 01:04:20,400
Speaker 2: in hearing about your experience and food?

1260
01:04:21,880 --> 01:04:26,800
Speaker 7: Well, that's so funny. I have not done a podcast

1261
01:04:27,800 --> 01:04:33,960
Speaker 7: in the five years. That's the last time I've done

1262
01:04:34,000 --> 01:04:37,800
Speaker 7: a podcast. Hot Grease on hearing this radio network, I

1263
01:04:37,960 --> 01:04:38,920
Speaker 7: was way ahead.

1264
01:04:38,600 --> 01:04:39,080
Speaker 4: Of the game.

1265
01:04:39,480 --> 01:04:42,320
Speaker 7: I think you guys probably doing a podcast. Then from

1266
01:04:42,360 --> 01:04:45,760
Speaker 7: two thousand and nine five years after that, I did

1267
01:04:45,840 --> 01:04:49,680
Speaker 7: a podcast. Now I've done audio stories for a few

1268
01:04:49,760 --> 01:04:55,600
Speaker 7: publications and co hosted The sport Fool with Dan Pashman,

1269
01:04:55,680 --> 01:04:58,200
Speaker 7: who has a food podcast. But I haven't solely done

1270
01:04:58,240 --> 01:05:02,680
Speaker 7: my old podcast for five years, and mainly because it's

1271
01:05:02,720 --> 01:05:06,600
Speaker 7: a lot of work, it is, and people think you

1272
01:05:06,800 --> 01:05:08,760
Speaker 7: just getting on the people think you're just getting on

1273
01:05:08,840 --> 01:05:10,080
Speaker 7: the mic and talking.

1274
01:05:10,280 --> 01:05:10,320
Speaker 2: No.

1275
01:05:10,520 --> 01:05:12,520
Speaker 7: I mean you spend a lot of time booking and

1276
01:05:13,520 --> 01:05:16,920
Speaker 7: you want to tell a great story, right, And you know,

1277
01:05:17,160 --> 01:05:22,160
Speaker 7: I do media full time. I don't have a full

1278
01:05:22,280 --> 01:05:24,960
Speaker 7: time job, and this is my side project. So when

1279
01:05:25,000 --> 01:05:28,720
Speaker 7: you're putting so many hours into something and not getting money,

1280
01:05:30,520 --> 01:05:33,000
Speaker 7: I had to take a step back. More so, I

1281
01:05:33,440 --> 01:05:36,400
Speaker 7: took a step back after going to a storytelling workshop

1282
01:05:36,480 --> 01:05:40,280
Speaker 7: at Yale and realized, like, wait, I can be doing

1283
01:05:41,040 --> 01:05:45,240
Speaker 7: audio stories on another level and selling them the publications

1284
01:05:45,280 --> 01:05:49,280
Speaker 7: and making money. And that's what I started doing. I'm

1285
01:05:49,320 --> 01:05:52,800
Speaker 7: talking about launching a podcast. I'm just really trying to

1286
01:05:52,840 --> 01:05:56,320
Speaker 7: figure out the business model in terms of you know,

1287
01:05:56,440 --> 01:05:58,360
Speaker 7: making sure I get a sponsor, trying to get money.

1288
01:05:59,600 --> 01:06:00,440
Speaker 5: Yeah, a lot of.

1289
01:06:00,440 --> 01:06:04,800
Speaker 2: People underestimate how much time and effort and actually your

1290
01:06:04,840 --> 01:06:07,080
Speaker 2: own money that you invest into podcasting.

1291
01:06:07,520 --> 01:06:10,720
Speaker 5: You know, because I listened to Hot Grease, you know,

1292
01:06:11,520 --> 01:06:12,760
Speaker 5: so I'm a fan.

1293
01:06:13,000 --> 01:06:15,200
Speaker 2: So I was like when Roger Tod was like, oh,

1294
01:06:15,280 --> 01:06:19,600
Speaker 2: I'm excited, and I was like, yay, And but I

1295
01:06:19,720 --> 01:06:25,200
Speaker 2: do understand. Also, I've seen that you started Twitter in

1296
01:06:25,320 --> 01:06:29,240
Speaker 2: two thousand and eight. How has how has Twitter changed

1297
01:06:29,280 --> 01:06:31,440
Speaker 2: as far as food from two thousand and eight to now? Like,

1298
01:06:31,560 --> 01:06:32,960
Speaker 2: that's a long period of time.

1299
01:06:33,000 --> 01:06:34,480
Speaker 5: I know you because of you?

1300
01:06:35,880 --> 01:06:38,560
Speaker 7: Does that say that in my saying yeah, that's so funny.

1301
01:06:38,880 --> 01:06:41,400
Speaker 7: I was just talking to my assistant. We were here

1302
01:06:41,440 --> 01:06:46,960
Speaker 7: today tested some recipes for uh a new project that

1303
01:06:47,080 --> 01:06:51,720
Speaker 7: I'm working on, and I was mentioning Twitter because actually

1304
01:06:51,760 --> 01:06:54,320
Speaker 7: I met her on Twitter back in two thousand and eight,

1305
01:06:54,840 --> 01:06:59,680
Speaker 7: and over the years she's you know, gradually grown into

1306
01:06:59,800 --> 01:07:02,560
Speaker 7: your know. At first she would just volunteer and help

1307
01:07:02,600 --> 01:07:05,240
Speaker 7: me with stuff, and now I can pay her, we

1308
01:07:05,360 --> 01:07:07,800
Speaker 7: can work on projects. When we met on Twitter and

1309
01:07:08,800 --> 01:07:11,200
Speaker 7: we were talking, I was like, what was the last

1310
01:07:11,200 --> 01:07:13,360
Speaker 7: time she was been on Twitter? She was on Twitter

1311
01:07:13,400 --> 01:07:16,360
Speaker 7: in two thousand and eight, obviously, and she was like, oh,

1312
01:07:16,400 --> 01:07:20,360
Speaker 7: I'm never on there anymore, and I find that it's

1313
01:07:20,360 --> 01:07:24,280
Speaker 7: so funny. Particularly in the food world, there was like

1314
01:07:25,360 --> 01:07:28,240
Speaker 7: people people who were like really in the food and

1315
01:07:28,360 --> 01:07:30,160
Speaker 7: they were on there and it was kind of like

1316
01:07:30,240 --> 01:07:34,280
Speaker 7: a community and shock to build. I think that's changed

1317
01:07:34,320 --> 01:07:37,600
Speaker 7: a little bit for food. I think there are media

1318
01:07:37,640 --> 01:07:41,600
Speaker 7: people still online. They're still talking their smack and you know,

1319
01:07:41,800 --> 01:07:44,040
Speaker 7: talking about the issues of the day. But to be

1320
01:07:44,160 --> 01:07:46,680
Speaker 7: honest with you, I don't have I don't have time.

1321
01:07:46,720 --> 01:07:51,640
Speaker 7: And I feel like from my other peaks who became

1322
01:07:51,920 --> 01:07:55,240
Speaker 7: real life friends outside of Twitter, it's so many people

1323
01:07:55,360 --> 01:07:57,959
Speaker 7: living like that. They're not on there as much either

1324
01:07:58,080 --> 01:08:03,920
Speaker 7: because it changed, and when I say it changed, it

1325
01:08:04,080 --> 01:08:07,440
Speaker 7: became more of a kind of people bitching.

1326
01:08:08,160 --> 01:08:08,280
Speaker 2: You know.

1327
01:08:08,360 --> 01:08:09,720
Speaker 7: People want to go on there and they want to

1328
01:08:09,760 --> 01:08:11,760
Speaker 7: go on rants. And I do that because I look

1329
01:08:11,800 --> 01:08:15,200
Speaker 7: at all the time that I'm actually talking, I'm using

1330
01:08:15,240 --> 01:08:18,400
Speaker 7: air quotes. On Twitter it's usually a rant. But now

1331
01:08:18,479 --> 01:08:21,160
Speaker 7: I'm just retweeting. I do a lot of retweeting, But

1332
01:08:21,280 --> 01:08:24,000
Speaker 7: in the early days, I was doing a lot of talking.

1333
01:08:24,160 --> 01:08:26,479
Speaker 7: There was a lot of community with food. I feel

1334
01:08:26,520 --> 01:08:31,200
Speaker 7: like some of the well known media food media people,

1335
01:08:32,520 --> 01:08:35,759
Speaker 7: they do a lot of ranching they they're not talking,

1336
01:08:35,800 --> 01:08:36,720
Speaker 7: they're ranching.

1337
01:08:38,000 --> 01:08:40,720
Speaker 5: Ah and and and yeah, I do unders. Then I

1338
01:08:41,120 --> 01:08:41,599
Speaker 5: do agree.

1339
01:08:41,680 --> 01:08:45,719
Speaker 2: I know for a lot of people, uh, social media

1340
01:08:45,800 --> 01:08:47,720
Speaker 2: when it comes to food is there is their platform.

1341
01:08:48,320 --> 01:08:50,320
Speaker 2: But I do agree is that sometimes you have to

1342
01:08:50,400 --> 01:08:54,240
Speaker 2: do things outside of social media and actually in order

1343
01:08:54,280 --> 01:08:56,240
Speaker 2: to particularly with food, to grow your product.

1344
01:08:57,400 --> 01:09:01,320
Speaker 7: Yeah, I mean I'm on Instagram. I'm definitely on Instagram.

1345
01:09:01,360 --> 01:09:03,679
Speaker 7: I was an early adapt on Instagram. I'm an early

1346
01:09:03,720 --> 01:09:06,880
Speaker 7: adapt on all social media. But I think as for me,

1347
01:09:07,479 --> 01:09:10,080
Speaker 7: I think as I've gotten busier and really trying to,

1348
01:09:10,479 --> 01:09:14,719
Speaker 7: you know, navigate this food world, I don't have time

1349
01:09:14,760 --> 01:09:16,600
Speaker 7: to be on there as much as I used to.

1350
01:09:16,720 --> 01:09:19,679
Speaker 7: I mean, I used to consider myself as a social

1351
01:09:19,760 --> 01:09:22,519
Speaker 7: media expert, really got social media, and then now I'm

1352
01:09:22,560 --> 01:09:26,759
Speaker 7: just like, oh boy, I'm like I'm off my gang.

1353
01:09:27,600 --> 01:09:29,759
Speaker 7: I mean, you know, I do a lot of stories

1354
01:09:29,840 --> 01:09:33,720
Speaker 7: and Instagram stories and I do updates now, but now

1355
01:09:33,760 --> 01:09:35,960
Speaker 7: I just try to make sure I just change put

1356
01:09:36,040 --> 01:09:39,360
Speaker 7: up a post and regular on the front Instagram page,

1357
01:09:39,439 --> 01:09:40,200
Speaker 7: like once a month.

1358
01:09:40,320 --> 01:09:41,720
Speaker 4: I do do that.

1359
01:09:41,920 --> 01:09:48,320
Speaker 7: I'm snapchat real early and then on Instagram added stories.

1360
01:09:48,439 --> 01:09:52,400
Speaker 7: I got off Snapchat, but I use all those communities.

1361
01:09:52,479 --> 01:09:55,120
Speaker 7: Let me back up. I use all those communities to

1362
01:09:55,200 --> 01:09:57,560
Speaker 7: build a brand and the name for myself. And I

1363
01:09:57,680 --> 01:10:00,880
Speaker 7: always say the social media change the game, and it's

1364
01:10:00,920 --> 01:10:04,920
Speaker 7: democratize who wanted to do food media. If you want

1365
01:10:04,920 --> 01:10:07,080
Speaker 7: to do a podcast, you can do a podcasts. A

1366
01:10:07,160 --> 01:10:12,000
Speaker 7: promoter on social media need to go through the traditional gatekeepers.

1367
01:10:12,040 --> 01:10:15,720
Speaker 7: And I still feel like it's super vital and important

1368
01:10:15,880 --> 01:10:20,200
Speaker 7: for indie makers, food media makers to be on social

1369
01:10:20,240 --> 01:10:23,360
Speaker 7: and to have a presence. I just honestly don't have

1370
01:10:23,560 --> 01:10:26,120
Speaker 7: the time, and I just feel like it's it's not

1371
01:10:26,520 --> 01:10:30,800
Speaker 7: very community like it's just a bitch and complain place. Nowadays,

1372
01:10:31,200 --> 01:10:33,720
Speaker 7: every now and then social will come together and like

1373
01:10:33,840 --> 01:10:37,519
Speaker 7: I saw that the woman Fatima Ali who was a

1374
01:10:37,600 --> 01:10:40,519
Speaker 7: contestant on Pop Chefs who passed away, I saw a

1375
01:10:40,640 --> 01:10:44,880
Speaker 7: lot of you know, I saw the community coming together

1376
01:10:45,040 --> 01:10:48,080
Speaker 7: and really talking about her legacy. That's always a beautiful

1377
01:10:48,120 --> 01:10:52,960
Speaker 7: thing with stuff like that happened correct. Otherwise it's just like,

1378
01:10:53,080 --> 01:10:55,040
Speaker 7: oh God, what happened on Twitter today?

1379
01:10:56,840 --> 01:10:59,320
Speaker 5: I just want to come to your pretty paind of eggs.

1380
01:11:01,400 --> 01:11:01,599
Speaker 3: Yeah.

1381
01:11:01,640 --> 01:11:03,840
Speaker 7: I mean here's the thing though, And you know, social media,

1382
01:11:03,880 --> 01:11:06,000
Speaker 7: I know it can't always be pretty all the time,

1383
01:11:06,560 --> 01:11:08,840
Speaker 7: you know, it. It can be pretty all the time,

1384
01:11:08,880 --> 01:11:11,080
Speaker 7: and you know, you have to have a hard conversation.

1385
01:11:11,720 --> 01:11:13,839
Speaker 7: I think a lot of people, though, in my opinion,

1386
01:11:13,920 --> 01:11:16,599
Speaker 7: a lot of food people will hide behind social media.

1387
01:11:17,080 --> 01:11:20,360
Speaker 7: And I mean, I'm in New York City to encounter

1388
01:11:20,479 --> 01:11:23,920
Speaker 7: in real life a lot of the media food media

1389
01:11:24,040 --> 01:11:30,080
Speaker 7: people and on Twitter is completely different than who they

1390
01:11:30,120 --> 01:11:33,519
Speaker 7: are in real life. You talk so much smack and

1391
01:11:34,000 --> 01:11:36,400
Speaker 7: you don't even have two words to say in real life.

1392
01:11:36,520 --> 01:11:42,080
Speaker 7: Why So it's it's it's yeah. I think a lot

1393
01:11:42,160 --> 01:11:43,760
Speaker 7: of times for me and when I get to see

1394
01:11:43,800 --> 01:11:46,120
Speaker 7: the folks in real life and then you see their

1395
01:11:46,160 --> 01:11:51,840
Speaker 7: Twitter life, it's so confusing. So yeah, I'm a little

1396
01:11:51,880 --> 01:11:54,640
Speaker 7: cynical about Twitter nowadays. I like the pictures I like

1397
01:11:54,720 --> 01:11:55,720
Speaker 7: to give me Instagram.

1398
01:11:56,479 --> 01:11:58,920
Speaker 2: Yeah, and I think a lot of people have moved

1399
01:11:59,000 --> 01:12:02,800
Speaker 2: over to instance, particularly in the food like I've seen

1400
01:12:02,840 --> 01:12:06,880
Speaker 2: that shift over the Instagram because Instagram is more conducive

1401
01:12:07,160 --> 01:12:12,160
Speaker 2: to like photos and pictures and images and more crafting.

1402
01:12:13,000 --> 01:12:14,760
Speaker 5: So that I do agree with you on.

1403
01:12:16,439 --> 01:12:16,839
Speaker 7: Totally.

1404
01:12:18,080 --> 01:12:20,840
Speaker 5: What was the thing that inspired you to cook? You go, ooh,

1405
01:12:21,080 --> 01:12:23,120
Speaker 5: this thing that's why I want to cook.

1406
01:12:24,520 --> 01:12:27,920
Speaker 7: Well, I don't know what the thing is or the

1407
01:12:28,080 --> 01:12:31,960
Speaker 7: thing was. I mean, I have been cooking for soul long.

1408
01:12:32,720 --> 01:12:36,280
Speaker 7: I don't know my life without food kind of being

1409
01:12:36,360 --> 01:12:39,479
Speaker 7: the center. I mean, I started cooking really young, before

1410
01:12:39,560 --> 01:12:41,960
Speaker 7: I was a pre teen, you know, before I hit

1411
01:12:42,040 --> 01:12:45,519
Speaker 7: the double digits. I remember, you know, begging to make

1412
01:12:47,080 --> 01:12:51,639
Speaker 7: cakes by myself, the singama roll the can, cracking them

1413
01:12:51,720 --> 01:12:57,200
Speaker 7: open and you know, doing the icing myself, or you know,

1414
01:12:57,439 --> 01:13:00,120
Speaker 7: brownies in a box. And then I graduated up the

1415
01:13:00,200 --> 01:13:03,040
Speaker 7: homemade cakes. And you know, I was raised in a

1416
01:13:03,160 --> 01:13:08,000
Speaker 7: house with my extended family and my aunts, two aunts

1417
01:13:08,040 --> 01:13:10,559
Speaker 7: and my uncle. They never you know, and my mom

1418
01:13:10,640 --> 01:13:15,200
Speaker 7: they never not let me cook or they encouraged it.

1419
01:13:15,320 --> 01:13:17,080
Speaker 7: They were cool with me cooking. They took him for

1420
01:13:17,120 --> 01:13:20,800
Speaker 7: the whole house. And I got good at it, and

1421
01:13:21,479 --> 01:13:23,760
Speaker 7: I you know, they thought it was normal. I thought

1422
01:13:23,800 --> 01:13:26,640
Speaker 7: it was normal to shoot. Before I was a teenager,

1423
01:13:26,680 --> 01:13:29,600
Speaker 7: I could cook a you know, a full meal, so

1424
01:13:29,880 --> 01:13:32,920
Speaker 7: I was you know, it was it wasn't one thing.

1425
01:13:33,160 --> 01:13:36,639
Speaker 7: I think. The curiosity and them letting me be curious

1426
01:13:36,720 --> 01:13:39,959
Speaker 7: and letting me be explored, you know, letting me explore

1427
01:13:40,160 --> 01:13:46,599
Speaker 7: really put that that that light inside of me about cooking.

1428
01:13:46,680 --> 01:13:52,000
Speaker 7: And I also to that house. Cooking can can can

1429
01:13:52,120 --> 01:13:54,920
Speaker 7: change a person's mood, can change the household, It can

1430
01:13:55,000 --> 01:14:00,200
Speaker 7: help the household. And that is just more than just

1431
01:14:00,880 --> 01:14:04,520
Speaker 7: yeah it's all pretty and fancy, but it's also a necessity.

1432
01:14:04,920 --> 01:14:07,680
Speaker 7: I learned that early on about how to put a

1433
01:14:07,760 --> 01:14:11,760
Speaker 7: meal together with you know, fifteen dollars, ten dollars, so

1434
01:14:12,760 --> 01:14:15,200
Speaker 7: I can have little method in the house and I

1435
01:14:15,280 --> 01:14:18,400
Speaker 7: can fix the whole entire meal. And I learned that

1436
01:14:19,160 --> 01:14:23,120
Speaker 7: as a young person. So yeah, it's not one thing,

1437
01:14:23,760 --> 01:14:26,760
Speaker 7: but I think it's my experience, you know, growing up

1438
01:14:26,840 --> 01:14:31,519
Speaker 7: in a blue collar household where everybody had to do

1439
01:14:31,640 --> 01:14:36,360
Speaker 7: their part. That really, I think is the biggest inspiration.

1440
01:14:37,000 --> 01:14:39,920
Speaker 7: And I talk a lot about, you know, my inspirations

1441
01:14:39,960 --> 01:14:43,560
Speaker 7: and my cookbook, which your family, family members, people in

1442
01:14:43,640 --> 01:14:47,519
Speaker 7: my community, the community I grew up with, so that's

1443
01:14:47,560 --> 01:14:51,599
Speaker 7: an extended part of the inspiration, but it's the route,

1444
01:14:51,720 --> 01:14:55,720
Speaker 7: just the foundation. I think that that inspired me to

1445
01:14:56,040 --> 01:14:58,160
Speaker 7: be in the kitchen and to continue to be in

1446
01:14:58,200 --> 01:14:58,639
Speaker 7: the kitchen.

1447
01:15:00,080 --> 01:15:02,799
Speaker 5: What is the most unique thing you've ever eaten before?

1448
01:15:04,200 --> 01:15:04,320
Speaker 2: Oh?

1449
01:15:04,439 --> 01:15:07,479
Speaker 7: The most unique thing, I think, you know, I have

1450
01:15:07,600 --> 01:15:10,040
Speaker 7: to always think about what all I ate. I went

1451
01:15:10,160 --> 01:15:14,639
Speaker 7: to Australia a few years ago. It's been over five

1452
01:15:14,760 --> 01:15:18,680
Speaker 7: years ago, and I had so many. They had this big,

1453
01:15:18,920 --> 01:15:23,320
Speaker 7: huge market in Australia as we're speaking, trying to look

1454
01:15:23,400 --> 01:15:26,000
Speaker 7: up the farmers marketing lived there. But I was able

1455
01:15:26,080 --> 01:15:33,800
Speaker 7: to have kangaroo and that was interesting. Can I say

1456
01:15:33,800 --> 01:15:40,960
Speaker 7: it tastes like chicken? Oh, okay, it is lane? It

1457
01:15:41,240 --> 01:15:45,919
Speaker 7: was it was lane, But yeah. I went to Melbourne

1458
01:15:46,000 --> 01:15:51,000
Speaker 7: Food and Wine Festival. Wow, what year was meant the

1459
01:15:51,160 --> 01:15:54,439
Speaker 7: probably was the tweets, but it was it was their

1460
01:15:54,560 --> 01:15:57,800
Speaker 7: summer and it was winter here. It was March, and

1461
01:15:58,120 --> 01:16:02,439
Speaker 7: so they have a beautiful farm, large, beautiful market. It's

1462
01:16:02,479 --> 01:16:05,280
Speaker 7: one of the largest markets in the world. And they

1463
01:16:05,360 --> 01:16:08,320
Speaker 7: had a stall with like all this exotic meat and

1464
01:16:08,560 --> 01:16:10,479
Speaker 7: so I was able to taste that. So the kangaroo

1465
01:16:10,720 --> 01:16:13,800
Speaker 7: was the karoo was amazing. I think that. I mean,

1466
01:16:13,840 --> 01:16:18,560
Speaker 7: going to Australia, it's just a dream. So that was

1467
01:16:19,439 --> 01:16:22,800
Speaker 7: definitely some of the most unique food I had. On

1468
01:16:22,960 --> 01:16:26,479
Speaker 7: top of this, I have to say Australia had some

1469
01:16:26,560 --> 01:16:29,000
Speaker 7: of the best Greek food and Thai food in the

1470
01:16:29,080 --> 01:16:34,000
Speaker 7: world too, so I can't just say oh I had kangaroos.

1471
01:16:34,200 --> 01:16:39,080
Speaker 7: I had some really great food period in Australia, but

1472
01:16:39,160 --> 01:16:40,400
Speaker 7: definitely the kangaroo.

1473
01:16:42,120 --> 01:16:47,200
Speaker 2: You're doing traveling Australia. You've been to other places. How

1474
01:16:47,280 --> 01:16:49,040
Speaker 2: does traveling change your view of food?

1475
01:16:50,439 --> 01:16:54,920
Speaker 7: Oh? Yeah, traveling. I mean, first of all, living to

1476
01:16:55,000 --> 01:16:57,439
Speaker 7: say this, I think living in New York City, I don't.

1477
01:16:58,000 --> 01:17:02,640
Speaker 7: I can, I can decide, you know, like, hey, I

1478
01:17:02,720 --> 01:17:04,960
Speaker 7: want to take the day and go to two neighborhoods

1479
01:17:05,040 --> 01:17:08,760
Speaker 7: and feel like I'm out of town. And I think

1480
01:17:09,080 --> 01:17:14,120
Speaker 7: living in this city and taking advantage of that is

1481
01:17:14,439 --> 01:17:17,760
Speaker 7: a big deal. But also too, you know, I've traveled internationally,

1482
01:17:17,880 --> 01:17:19,960
Speaker 7: but I would say traveling in the United States is

1483
01:17:20,040 --> 01:17:25,400
Speaker 7: getting outside you know, where you normally are. It helps

1484
01:17:25,479 --> 01:17:29,080
Speaker 7: to spark curiosity. I hate to use that word again,

1485
01:17:29,240 --> 01:17:34,639
Speaker 7: but also it helps you remind you of how things

1486
01:17:34,800 --> 01:17:40,160
Speaker 7: how we're the same, you know, how our food may

1487
01:17:40,400 --> 01:17:44,000
Speaker 7: possibly translate to something else, and how we're connected through

1488
01:17:44,080 --> 01:17:46,679
Speaker 7: other cultures. I mean, it's just always a big, huge

1489
01:17:46,760 --> 01:17:50,640
Speaker 7: inspiration for me to travel and eat different foods and

1490
01:17:50,760 --> 01:17:55,720
Speaker 7: more so to see how different people live. Last year

1491
01:17:55,960 --> 01:18:03,720
Speaker 7: I traveled to Denmarks. I went to Copenhagen. That was

1492
01:18:03,920 --> 01:18:09,639
Speaker 7: my trip for Chuesdown two thousand and of two thousand

1493
01:18:09,680 --> 01:18:11,640
Speaker 7: and seven, two thousand and eight, I did a lot

1494
01:18:11,640 --> 01:18:14,040
Speaker 7: of weekend trips because I was pregnant, but yeah, I

1495
01:18:14,080 --> 01:18:19,280
Speaker 7: went to I spent we spent Thanksgiving actually in Copenhagen, Denmark.

1496
01:18:19,400 --> 01:18:21,720
Speaker 7: Some of the best cheese and dairy I have had

1497
01:18:21,800 --> 01:18:25,000
Speaker 7: in the world. I had great hot dogs there.

1498
01:18:27,160 --> 01:18:27,439
Speaker 2: They have.

1499
01:18:29,920 --> 01:18:34,280
Speaker 7: Great seafood there, but it's not really popular. But the

1500
01:18:34,479 --> 01:18:39,840
Speaker 7: days love export food. They love like avocados and stuff

1501
01:18:39,880 --> 01:18:45,360
Speaker 7: that's not indigenous of Copenhagen. But they have really great

1502
01:18:45,520 --> 01:18:49,760
Speaker 7: like oysters and seafood there that they're just there are

1503
01:18:49,760 --> 01:18:52,519
Speaker 7: a few restaurants that are like really it's tapping into

1504
01:18:52,600 --> 01:18:55,400
Speaker 7: the local seafood culture, but they love like pizza and

1505
01:18:56,160 --> 01:19:00,680
Speaker 7: American stuff. It's pretty crazy, but it also reminded me.

1506
01:19:00,760 --> 01:19:04,000
Speaker 7: They're also had one of the best falaffeos, and my

1507
01:19:04,120 --> 01:19:06,639
Speaker 7: husband jokes, he was like, you just love that palife?

1508
01:19:06,800 --> 01:19:09,320
Speaker 7: Was it better than the falafel we had in Age

1509
01:19:10,680 --> 01:19:16,800
Speaker 7: on the same level. But there's a huge, huge population

1510
01:19:16,960 --> 01:19:20,800
Speaker 7: there that are not from you know, Denmark, because they

1511
01:19:21,000 --> 01:19:24,320
Speaker 7: you know, immigrants that have come to Copenhagen and they're

1512
01:19:24,360 --> 01:19:28,400
Speaker 7: bringing their food with them. But I'm always when I travel,

1513
01:19:28,479 --> 01:19:30,439
Speaker 7: I don't want to just go to the tourist spots.

1514
01:19:30,840 --> 01:19:34,360
Speaker 7: I'm like, tell me where the folks who aren't necessarily

1515
01:19:35,400 --> 01:19:37,559
Speaker 7: in the guide books tell me where they are, taking

1516
01:19:37,600 --> 01:19:40,120
Speaker 7: where they are and give me their food.

1517
01:19:40,960 --> 01:19:41,920
Speaker 6: So I do that a lot.

1518
01:19:42,920 --> 01:19:46,240
Speaker 7: Hey, just last weekend I went out to Long Island,

1519
01:19:47,080 --> 01:19:49,479
Speaker 7: or a few weekends ago, I went out to Long

1520
01:19:49,600 --> 01:19:53,120
Speaker 7: Island to the tip of Long Island, which is called

1521
01:19:53,760 --> 01:19:57,960
Speaker 7: North Fork, and explore the North Fork. I've never really

1522
01:19:58,880 --> 01:20:01,280
Speaker 7: been to Greenport. I've been to the North Fork a

1523
01:20:01,360 --> 01:20:04,840
Speaker 7: few times, which a lot of people call where it's

1524
01:20:05,479 --> 01:20:10,679
Speaker 7: typically called wine country. Long Island mine wine country. They're

1525
01:20:10,760 --> 01:20:14,960
Speaker 7: like over forty wineries out there. Wow. Yeah, right in

1526
01:20:15,080 --> 01:20:17,320
Speaker 7: New York, just just you know, two hours outside of

1527
01:20:17,400 --> 01:20:20,680
Speaker 7: New York. So it's just amazing and is learning to

1528
01:20:20,800 --> 01:20:24,920
Speaker 7: go out there, you know, tour winery and and see

1529
01:20:25,000 --> 01:20:27,960
Speaker 7: this great kind of port beach city and how it

1530
01:20:28,200 --> 01:20:30,439
Speaker 7: is and how sleeepy it is during the winter time.

1531
01:20:31,000 --> 01:20:39,400
Speaker 7: So that's amazing. But one travel travel totally totally inspires

1532
01:20:39,520 --> 01:20:43,760
Speaker 7: me and rejuvenates me and give me energy to keep

1533
01:20:43,800 --> 01:20:44,320
Speaker 7: pressing on.

1534
01:20:45,960 --> 01:20:49,439
Speaker 2: Wow, what is your favorite food to stash some mothers?

1535
01:20:49,520 --> 01:20:51,360
Speaker 2: You go, I like this and I don't share.

1536
01:20:52,920 --> 01:20:56,479
Speaker 7: Oh, I love French fries. You can have French fries

1537
01:20:56,960 --> 01:21:00,760
Speaker 7: homemade French fries along, you can't. I'm not sharing that

1538
01:21:01,520 --> 01:21:03,760
Speaker 7: I love. Once I find a place that's making some

1539
01:21:03,840 --> 01:21:08,560
Speaker 7: for real deir fries, yeah, that is my And I

1540
01:21:08,640 --> 01:21:11,960
Speaker 7: didn't even realize that I love fries to the last instance.

1541
01:21:12,560 --> 01:21:14,680
Speaker 7: When I was pregnant the whole time that was like

1542
01:21:14,840 --> 01:21:19,040
Speaker 7: my happy food. And even now it's like I don't

1543
01:21:19,120 --> 01:21:22,760
Speaker 7: have them that often, but when I do, I want

1544
01:21:22,840 --> 01:21:25,599
Speaker 7: some really good fries. I don't want to share them.

1545
01:21:25,840 --> 01:21:28,720
Speaker 7: I'm not sharing them. I know that sounds so basic, but.

1546
01:21:30,200 --> 01:21:32,800
Speaker 2: What it is, it's the put because I know fries

1547
01:21:32,840 --> 01:21:35,800
Speaker 2: and come in different ways. Like I love sweepy tato fries.

1548
01:21:35,920 --> 01:21:40,000
Speaker 5: So is it waffle cut, curly fries, or just fries

1549
01:21:40,080 --> 01:21:40,599
Speaker 5: in general?

1550
01:21:41,720 --> 01:21:44,320
Speaker 7: I like the waffle cut. Those are really hard to find.

1551
01:21:44,320 --> 01:21:46,040
Speaker 7: It's so funny because I said the other day, I

1552
01:21:46,040 --> 01:21:49,120
Speaker 7: was like, I should do all about the best waffle

1553
01:21:49,160 --> 01:21:51,360
Speaker 7: cut fries to find in New York. They're hard to

1554
01:21:51,439 --> 01:21:54,920
Speaker 7: find waffle cuts. No chick Well, you do have a

1555
01:21:55,000 --> 01:21:56,600
Speaker 7: Chick fil A here, but I never get to the

1556
01:21:56,680 --> 01:22:00,320
Speaker 7: chick fil A. I something my chick filkes whever. That

1557
01:22:00,439 --> 01:22:03,240
Speaker 7: Friday is last few times I had chick fil A

1558
01:22:03,320 --> 01:22:06,519
Speaker 7: when I was down South. They didn't cooperate with my stomach.

1559
01:22:06,720 --> 01:22:10,240
Speaker 7: So it's hard for me to think about who has

1560
01:22:10,360 --> 01:22:13,719
Speaker 7: waffle fries here. Definitely, if someone half of curly fries,

1561
01:22:13,840 --> 01:22:18,640
Speaker 7: I will look for curly fries sweet potato fries. I

1562
01:22:18,760 --> 01:22:21,320
Speaker 7: mean I like them, but I feel like, am I

1563
01:22:21,400 --> 01:22:23,560
Speaker 7: trying to be healthy if I'm eating fries, Like, just

1564
01:22:23,720 --> 01:22:27,679
Speaker 7: give me the real, just give me the real deap.

1565
01:22:27,720 --> 01:22:32,240
Speaker 7: But oftentimes I see that people have great dips when

1566
01:22:32,240 --> 01:22:35,240
Speaker 7: they do sweet potato flat fries, they'll have like a

1567
01:22:35,360 --> 01:22:39,759
Speaker 7: dipping sauce. But I like a good handcut French fries.

1568
01:22:40,640 --> 01:22:44,400
Speaker 7: I like a waffle. I like a curly and particularly

1569
01:22:44,439 --> 01:22:46,600
Speaker 7: if they're not not just coming from a bag, but

1570
01:22:46,680 --> 01:22:50,400
Speaker 7: they're like, oh no, we handcut them on site and

1571
01:22:50,720 --> 01:22:53,040
Speaker 7: you know they're soak on them and doing like a

1572
01:22:53,760 --> 01:22:56,479
Speaker 7: two process to fry them. I'm off for that.

1573
01:22:57,040 --> 01:23:00,160
Speaker 2: Yes, And like I said, I love fries. So when

1574
01:23:00,160 --> 01:23:02,200
Speaker 2: you're talking about the dips, yeah, I like a lot

1575
01:23:02,280 --> 01:23:04,240
Speaker 2: of them. Come well, I like I like to dip

1576
01:23:04,280 --> 01:23:07,040
Speaker 2: my sweet potato fries and honey mustard. It's delicious. A

1577
01:23:07,120 --> 01:23:10,160
Speaker 2: lot of times they'll give you cinnamon U to dip

1578
01:23:10,200 --> 01:23:13,200
Speaker 2: your sweet potato fries in which is absolutely delicious.

1579
01:23:13,680 --> 01:23:15,599
Speaker 5: Uh, and then you know if they don't the sweet

1580
01:23:15,600 --> 01:23:16,280
Speaker 5: potato fries.

1581
01:23:16,720 --> 01:23:19,280
Speaker 2: I am a sweet potato tato top child, so I'm

1582
01:23:19,320 --> 01:23:20,880
Speaker 2: the Oh y'all got sweet pato tata tops?

1583
01:23:22,680 --> 01:23:22,960
Speaker 4: Wow?

1584
01:23:24,080 --> 01:23:27,000
Speaker 7: I love tater tots definitely. Those are hard to find.

1585
01:23:27,040 --> 01:23:31,280
Speaker 7: But wow, sweet and tato tato chops. Okay, yeah, those

1586
01:23:31,320 --> 01:23:34,920
Speaker 7: are really hard to find too, but they're good. That's

1587
01:23:35,040 --> 01:23:39,080
Speaker 7: good to have tato typ But I think a taterchop

1588
01:23:39,240 --> 01:23:41,360
Speaker 7: or maybe get both. It's hard to find good tato

1589
01:23:41,439 --> 01:23:42,000
Speaker 7: chot though.

1590
01:23:42,400 --> 01:23:44,200
Speaker 5: Yes, yes it is, yes it is.

1591
01:23:45,040 --> 01:23:48,080
Speaker 2: What is your favorite thing to drink alcoholic, non acoholic

1592
01:23:48,160 --> 01:23:48,479
Speaker 2: of both?

1593
01:23:49,720 --> 01:23:55,160
Speaker 7: Oh wow? I love a great hard cider and people

1594
01:23:55,360 --> 01:23:59,439
Speaker 7: like huh. I don't drink beer, but I love hard

1595
01:23:59,560 --> 01:24:04,040
Speaker 7: cider and I love like small artesianal brands of cider.

1596
01:24:04,600 --> 01:24:09,040
Speaker 7: One of my favorite companies is called East Sidery. But

1597
01:24:09,120 --> 01:24:11,920
Speaker 7: when I go to different cities, I always I'm looking

1598
01:24:11,960 --> 01:24:14,000
Speaker 7: at them me to say, to see if there's a

1599
01:24:14,120 --> 01:24:17,599
Speaker 7: local hard cider. And I feel like over the years,

1600
01:24:18,800 --> 01:24:20,519
Speaker 7: you know, more and more people are getting on the

1601
01:24:20,640 --> 01:24:25,280
Speaker 7: side or train, so you find hard cider everywhere. And

1602
01:24:25,520 --> 01:24:28,320
Speaker 7: also too, what's becoming really popular a lot of roadway

1603
01:24:28,439 --> 01:24:31,880
Speaker 7: siders are popping up, so I love that because I

1604
01:24:31,920 --> 01:24:34,160
Speaker 7: don't drink beer, and that's like my going to think,

1605
01:24:35,600 --> 01:24:38,680
Speaker 7: so I would say that's definitely my favorite drink. I

1606
01:24:38,840 --> 01:24:42,240
Speaker 7: haven't had like hard breaker in like over a year

1607
01:24:42,360 --> 01:24:46,519
Speaker 7: now because being pregnant, I just eat it back in

1608
01:24:46,560 --> 01:24:51,240
Speaker 7: the stuff for wine. But I love wine and I'm

1609
01:24:51,280 --> 01:24:55,040
Speaker 7: always really open, like I'm game ats or what I'm

1610
01:24:55,160 --> 01:24:59,599
Speaker 7: drinking now. I like peanut on the water. I love

1611
01:24:59,640 --> 01:25:02,760
Speaker 7: the good sparkling, and I love champagne. But I'm not

1612
01:25:02,840 --> 01:25:06,080
Speaker 7: a wine stop, but I'm always trying to, you know,

1613
01:25:06,560 --> 01:25:10,320
Speaker 7: have a in my memory break different wine stuff, and

1614
01:25:10,439 --> 01:25:14,680
Speaker 7: I love mez cow, I love medical and rams. I

1615
01:25:15,080 --> 01:25:19,680
Speaker 7: definitely keep my bar at home stacked with different mezcals

1616
01:25:19,960 --> 01:25:26,599
Speaker 7: and grams. Bourbons. No, that's my husband's things. That's totally

1617
01:25:26,720 --> 01:25:30,200
Speaker 7: not my thing. Not in the bourbons. But give me

1618
01:25:30,280 --> 01:25:37,160
Speaker 7: a warm drink, give me mezcal, and give me cider,

1619
01:25:37,280 --> 01:25:41,040
Speaker 7: and give me any interesting, any interesting wines.

1620
01:25:41,720 --> 01:25:43,880
Speaker 2: Yeah, because you sound like you have a sweet too,

1621
01:25:43,880 --> 01:25:45,600
Speaker 2: because I know me. I have a sweet tooth. So

1622
01:25:45,680 --> 01:25:47,320
Speaker 2: when you were talking, you made me think, like I

1623
01:25:47,439 --> 01:25:50,439
Speaker 2: love dessert wines. I'm a huge when I found dessert

1624
01:25:50,479 --> 01:25:52,960
Speaker 2: wines and my life changed because I would tell anybody

1625
01:25:53,080 --> 01:25:54,840
Speaker 2: regular wine is nasty, it's bitter.

1626
01:25:54,960 --> 01:25:57,240
Speaker 5: I don't want anything bitter. I have a sweet tooth.

1627
01:25:57,560 --> 01:25:59,360
Speaker 5: So when I drink and I'm like, who wants to

1628
01:25:59,479 --> 01:26:02,280
Speaker 5: drink this bitter mess? And I know that there are

1629
01:26:02,280 --> 01:26:04,040
Speaker 5: people that are snobbs. It's the greatest.

1630
01:26:04,120 --> 01:26:06,599
Speaker 2: I don't care, like I said, And I guess because,

1631
01:26:06,640 --> 01:26:08,800
Speaker 2: like I say, if you have a sweet too, people

1632
01:26:08,920 --> 01:26:11,920
Speaker 2: that are why snobs that make you feel bad but

1633
01:26:12,080 --> 01:26:14,720
Speaker 2: not liking the bitter stuff, then you know, like I'm

1634
01:26:14,720 --> 01:26:15,240
Speaker 2: a big fan.

1635
01:26:15,320 --> 01:26:16,760
Speaker 5: Like I said, I don't like bitter beers. I don't

1636
01:26:16,840 --> 01:26:18,759
Speaker 5: like dark beers because they're not sweet.

1637
01:26:20,240 --> 01:26:22,240
Speaker 7: Yeah. I mean, here's the thing. You know, you're talking

1638
01:26:22,240 --> 01:26:25,160
Speaker 7: about moscato. It's so funny because I have this ongoing

1639
01:26:25,320 --> 01:26:27,880
Speaker 7: joke that you and I think. I saw an article

1640
01:26:27,960 --> 01:26:32,439
Speaker 7: actually on Twitter about, you know, people why people make

1641
01:26:32,479 --> 01:26:38,519
Speaker 7: assumptions about folks loving black people love the moscato and

1642
01:26:39,080 --> 01:26:42,519
Speaker 7: people turn their nose up at people that drink mescatto.

1643
01:26:42,600 --> 01:26:45,280
Speaker 7: But I'm like, listen, people can drink whatever what they

1644
01:26:45,360 --> 01:26:48,519
Speaker 7: want to drink. I mean, I've seen people who travel

1645
01:26:48,600 --> 01:26:51,320
Speaker 7: all the time who put wine ice in their wine,

1646
01:26:51,400 --> 01:26:54,519
Speaker 7: which is like to some people that will just you know,

1647
01:26:54,640 --> 01:26:57,000
Speaker 7: fomb their nose down. Let people drink what they want

1648
01:26:57,200 --> 01:26:59,880
Speaker 7: want to drink. And there's so many articles out about

1649
01:27:00,040 --> 01:27:03,479
Speaker 7: how Moscotto is like the number one wine. It's the

1650
01:27:03,600 --> 01:27:06,880
Speaker 7: gate it's the gateway wine to whatever I feel like.

1651
01:27:07,160 --> 01:27:09,519
Speaker 7: Let people drink where they want to want to drink.

1652
01:27:09,720 --> 01:27:14,240
Speaker 7: I mean, that's how I feel about moscott I don't

1653
01:27:14,280 --> 01:27:18,000
Speaker 7: necessarily like sweet wines, but I like a moscato. I'll

1654
01:27:18,080 --> 01:27:20,519
Speaker 7: drink a moscatto. I go with this blow. I think

1655
01:27:20,920 --> 01:27:24,639
Speaker 7: as I've gotten older and been in this food game

1656
01:27:24,800 --> 01:27:28,479
Speaker 7: long enough to know that the snobbery ship is just

1657
01:27:28,840 --> 01:27:32,120
Speaker 7: it's just there's no time for it. And I met

1658
01:27:32,200 --> 01:27:37,000
Speaker 7: people who if it ain't wine, it's something else. And

1659
01:27:37,120 --> 01:27:40,479
Speaker 7: it's also it's not wine. If it's not ascotto, it's

1660
01:27:40,520 --> 01:27:43,640
Speaker 7: something else state quote unquote too, that's not acceptable, what

1661
01:27:43,800 --> 01:27:46,680
Speaker 7: have you? And I just know it's it's it's not

1662
01:27:46,920 --> 01:27:49,280
Speaker 7: it's not the real deal. So I'm met the fashion

1663
01:27:49,320 --> 01:27:53,000
Speaker 7: of shoot, drink what you want to drink, that's how

1664
01:27:53,080 --> 01:27:55,760
Speaker 7: I feel, and when and when you want to drink it,

1665
01:27:56,160 --> 01:28:00,640
Speaker 7: and saying that there is I am super hidness is

1666
01:28:00,760 --> 01:28:06,439
Speaker 7: that there are assumptions. And I've been, you know, gone

1667
01:28:06,520 --> 01:28:09,360
Speaker 7: to places and people made an assumption that all I

1668
01:28:09,479 --> 01:28:14,880
Speaker 7: want is moscatto. Oh oh yeah, and I'm like, well,

1669
01:28:14,920 --> 01:28:17,680
Speaker 7: I'm five of moscotto. Let's let's see your see your

1670
01:28:17,840 --> 01:28:21,520
Speaker 7: visits that. But yeah, there are all kinds of conversations

1671
01:28:21,720 --> 01:28:26,439
Speaker 7: about wine and about scottle particularly and black people.

1672
01:28:27,360 --> 01:28:28,920
Speaker 5: I did not I did not know that because, like

1673
01:28:29,000 --> 01:28:30,599
Speaker 5: I said, I I love muscatto.

1674
01:28:30,640 --> 01:28:33,160
Speaker 2: And the thing is what I realized about wine, You

1675
01:28:33,400 --> 01:28:35,440
Speaker 2: actually have to find the wine.

1676
01:28:35,160 --> 01:28:35,720
Speaker 5: That is right for you.

1677
01:28:35,800 --> 01:28:40,160
Speaker 2: Because now since I've been drinking wine more frequently, there

1678
01:28:40,240 --> 01:28:43,160
Speaker 2: are some wines that I like that aren't as sweet,

1679
01:28:43,400 --> 01:28:45,280
Speaker 2: but they're still good. I just don't like the bitter,

1680
01:28:45,360 --> 01:28:47,400
Speaker 2: bitter wine. And when you was talking about drink whatever

1681
01:28:47,439 --> 01:28:50,599
Speaker 2: you want, I'm gonna tell you right now, crown crown

1682
01:28:50,960 --> 01:28:56,200
Speaker 2: apple and apple juice is flames. Y'all that is flamed.

1683
01:28:56,280 --> 01:28:57,840
Speaker 2: Everybody look at me like I'm crazy.

1684
01:28:58,000 --> 01:29:01,880
Speaker 7: No, take the apple crown down, apple juice. I'm like, yeah, okay,

1685
01:29:02,120 --> 01:29:02,880
Speaker 7: I have to try that.

1686
01:29:03,120 --> 01:29:04,639
Speaker 5: Yes, because like I said, I'm.

1687
01:29:04,479 --> 01:29:06,800
Speaker 7: Not a brown liquor person and that sounds good.

1688
01:29:07,120 --> 01:29:08,920
Speaker 5: Yes, like I said, because I have a sweet tooth.

1689
01:29:08,920 --> 01:29:11,640
Speaker 2: So a lot of times I'll take things that I

1690
01:29:11,880 --> 01:29:14,800
Speaker 2: like and kind of I love apple juice. So when

1691
01:29:14,840 --> 01:29:16,320
Speaker 2: it was like current alp and I was like, oh,

1692
01:29:16,320 --> 01:29:18,519
Speaker 2: apple juice would be good. So you use apple juice

1693
01:29:18,520 --> 01:29:20,280
Speaker 2: as a chasing when I tell you it is if

1694
01:29:20,320 --> 01:29:22,400
Speaker 2: you have a sweet tooth, it is flames.

1695
01:29:22,479 --> 01:29:23,320
Speaker 5: Y'all try it.

1696
01:29:24,960 --> 01:29:25,519
Speaker 6: The thing too.

1697
01:29:25,640 --> 01:29:29,160
Speaker 7: My my scene is you know a black people. I mean,

1698
01:29:29,240 --> 01:29:31,519
Speaker 7: this is another fact that we tend. First of all,

1699
01:29:31,600 --> 01:29:35,680
Speaker 7: we love Kanyac. Yeah, and we love brown vicker and

1700
01:29:35,720 --> 01:29:41,160
Speaker 7: I mean and and we love moscatto, we love sweet cocktails,

1701
01:29:41,240 --> 01:29:44,400
Speaker 7: we love sweet beverages that we love. So don't run

1702
01:29:44,439 --> 01:29:46,200
Speaker 7: away from it. That's why I said, let's own it.

1703
01:29:46,320 --> 01:29:50,320
Speaker 7: Le's on everything about our black That's kind of how

1704
01:29:50,400 --> 01:29:53,680
Speaker 7: I feel about it. Let's own Moscato is our thing.

1705
01:29:54,360 --> 01:29:56,640
Speaker 7: And I can tell you I can go to a

1706
01:29:56,720 --> 01:29:58,800
Speaker 7: place and I know when there's a whole bunch of

1707
01:29:58,840 --> 01:30:01,439
Speaker 7: black folks coming in there have a massive mascott over

1708
01:30:01,800 --> 01:30:04,599
Speaker 7: particular if it's not an Italian restaurant. Oh and it's

1709
01:30:04,680 --> 01:30:09,160
Speaker 7: not like under Dessert, I already know. But own it.

1710
01:30:09,439 --> 01:30:13,800
Speaker 7: Let's own everything about black people. Yes, I thought I

1711
01:30:13,920 --> 01:30:15,040
Speaker 7: feel about it.

1712
01:30:15,280 --> 01:30:18,240
Speaker 2: I feel I'm here my last question and then I'm

1713
01:30:18,240 --> 01:30:21,080
Speaker 2: gonna let you go. What is the worst thing you

1714
01:30:21,240 --> 01:30:21,760
Speaker 2: ever cooked?

1715
01:30:21,800 --> 01:30:22,160
Speaker 7: Through? Eighth?

1716
01:30:23,439 --> 01:30:25,080
Speaker 4: Ooh, the worst thing?

1717
01:30:25,800 --> 01:30:28,160
Speaker 7: Oh, I do a lot of crazy mishap things in

1718
01:30:28,240 --> 01:30:30,599
Speaker 7: my kitchen. People like, oh, you're such a great cook.

1719
01:30:31,240 --> 01:30:38,759
Speaker 7: The worst thing whoo? I try to make homemade hollo

1720
01:30:39,240 --> 01:30:43,679
Speaker 7: a homemade peach jello for my cookbook though Up South

1721
01:30:43,760 --> 01:30:50,120
Speaker 7: Cookbooks tested it three four times. I bought uh jelatin plaine,

1722
01:30:50,280 --> 01:30:53,920
Speaker 7: gelatine and perade, the peach juice d I did all

1723
01:30:54,000 --> 01:30:57,000
Speaker 7: kinds of stuff. It was disgusting. I'm like, okay, so

1724
01:30:57,160 --> 01:30:59,760
Speaker 7: this is why people just buy yellow package.

1725
01:31:01,080 --> 01:31:03,439
Speaker 5: Because it's easier because they've done all that.

1726
01:31:03,800 --> 01:31:08,400
Speaker 7: You can't get you can't. I never could get the

1727
01:31:08,760 --> 01:31:12,640
Speaker 7: intense flavor that people know.

1728
01:31:13,040 --> 01:31:13,320
Speaker 6: It was.

1729
01:31:13,600 --> 01:31:17,320
Speaker 7: It was disastrous. It was very disastrous. I was like, okay,

1730
01:31:17,400 --> 01:31:20,280
Speaker 7: that's a disast. That's why the biggest disasts I've had

1731
01:31:20,439 --> 01:31:22,920
Speaker 7: probably like the last five years, and made it like

1732
01:31:23,040 --> 01:31:26,519
Speaker 7: three times. And it is very time consuming because you gotta,

1733
01:31:26,600 --> 01:31:31,920
Speaker 7: let it say, like making all these puades and oh god,

1734
01:31:32,040 --> 01:31:33,080
Speaker 7: it was crazy.

1735
01:31:33,280 --> 01:31:35,720
Speaker 2: That yeah that sounds like a trip, but yeah, I

1736
01:31:35,760 --> 01:31:38,360
Speaker 2: do is boil some water and throw two Jello packages

1737
01:31:38,400 --> 01:31:39,479
Speaker 2: in there and I can move on.

1738
01:31:39,960 --> 01:31:40,519
Speaker 5: And speaking of.

1739
01:31:40,600 --> 01:31:43,760
Speaker 2: Jello, I saw online where you can have like Yello

1740
01:31:44,080 --> 01:31:46,280
Speaker 2: icys and it looked very good. They made it like

1741
01:31:46,360 --> 01:31:48,960
Speaker 2: you do regular jello, where you just add vanilla baka

1742
01:31:49,280 --> 01:31:51,040
Speaker 2: and let it freeze and scrape it and you have

1743
01:31:51,280 --> 01:31:52,320
Speaker 2: a growing up ices.

1744
01:31:53,560 --> 01:31:56,040
Speaker 7: Oh yeah, Jello shots split it. That's what That's what

1745
01:31:56,120 --> 01:31:57,559
Speaker 7: all the college students drink.

1746
01:31:57,640 --> 01:32:01,080
Speaker 5: You didn't know, Yeah, yeah, Yello shots. You have to

1747
01:32:01,120 --> 01:32:02,520
Speaker 5: be careful with Jello shots.

1748
01:32:03,040 --> 01:32:04,360
Speaker 7: So this is different than.

1749
01:32:07,360 --> 01:32:10,800
Speaker 5: Yes, Yello shots is when you Yello shots like regular jello.

1750
01:32:12,040 --> 01:32:14,280
Speaker 2: But this is you take the yello and you freeze

1751
01:32:14,320 --> 01:32:16,080
Speaker 2: it and then you take an ice cream scoop and

1752
01:32:16,120 --> 01:32:16,880
Speaker 2: you scoop it and.

1753
01:32:16,960 --> 01:32:17,800
Speaker 5: It's like an icy.

1754
01:32:19,320 --> 01:32:22,600
Speaker 2: It's like a it's like an ice format, you know,

1755
01:32:23,040 --> 01:32:25,839
Speaker 2: or right, So it's a little different than the shots,

1756
01:32:25,920 --> 01:32:27,599
Speaker 2: you know, because the shots is just regular jello.

1757
01:32:27,720 --> 01:32:29,960
Speaker 5: But this is like yello but almost like to the

1758
01:32:30,040 --> 01:32:30,559
Speaker 5: next level.

1759
01:32:30,800 --> 01:32:32,400
Speaker 2: You know, how you get the old school icy and

1760
01:32:32,439 --> 01:32:34,400
Speaker 2: you tell them you want the flavor and they pull

1761
01:32:34,439 --> 01:32:36,080
Speaker 2: the flavor cross it except for you.

1762
01:32:36,120 --> 01:32:41,320
Speaker 7: Pre make it yourself interesting. No, I'm good, I'm good

1763
01:32:41,400 --> 01:32:47,840
Speaker 7: with that. It's like Okay, I'm good. I can't be

1764
01:32:47,920 --> 01:32:57,599
Speaker 7: doing all those artificial flavors. Artificial flavor, but that's interesting.

1765
01:32:57,760 --> 01:33:05,320
Speaker 5: Okay, oh you man machester. I you know, and I understand.

1766
01:33:06,120 --> 01:33:08,800
Speaker 2: And it's one of those things where, uh sometimes, like

1767
01:33:08,880 --> 01:33:11,439
Speaker 2: you say, you're paying for the convenience. Because I learned

1768
01:33:11,520 --> 01:33:15,879
Speaker 2: the hard way that making stuff from scratch is very expensive.

1769
01:33:16,680 --> 01:33:18,720
Speaker 2: I was like one years ago, I was sying, I'm

1770
01:33:18,720 --> 01:33:21,960
Speaker 2: gonna make me a red velvet cake from scratch, and

1771
01:33:22,080 --> 01:33:24,759
Speaker 2: I was like, yeah, I spent like thirty dollars.

1772
01:33:25,360 --> 01:33:28,560
Speaker 5: I was like, you know what, I will never do

1773
01:33:28,680 --> 01:33:29,080
Speaker 5: this again.

1774
01:33:29,160 --> 01:33:30,720
Speaker 2: And this is why they charge you fifty dollars for

1775
01:33:30,800 --> 01:33:33,040
Speaker 2: a cake, because it's thirty dollars.

1776
01:33:34,040 --> 01:33:36,639
Speaker 5: Yeah, it's thirty dollars in your time in labor. I'm good.

1777
01:33:38,120 --> 01:33:40,120
Speaker 7: But here's the thing with the yello thing. Now, that's

1778
01:33:40,240 --> 01:33:43,600
Speaker 7: easy though. You're making basically making a granita, that's what

1779
01:33:43,760 --> 01:33:45,680
Speaker 7: that is. So why do you do the jello. You

1780
01:33:45,720 --> 01:33:50,479
Speaker 7: can just say watermelon, sugar and juice and freezing and

1781
01:33:50,560 --> 01:33:54,760
Speaker 7: then scraping with a force. I mean that's now, that's

1782
01:33:54,880 --> 01:33:56,960
Speaker 7: easy to make some things. I get A cake is

1783
01:33:57,040 --> 01:34:00,880
Speaker 7: extensive when you're making layer cakes, I get it. While

1784
01:34:01,000 --> 01:34:05,320
Speaker 7: people either do a box mix or they buy it

1785
01:34:05,320 --> 01:34:07,519
Speaker 7: from a grocery store or buy from somebody else. I

1786
01:34:07,600 --> 01:34:09,840
Speaker 7: always say this buy somebody wants to put some money

1787
01:34:09,840 --> 01:34:13,360
Speaker 7: and somebody else. But the jell O thing, Yeah, all

1788
01:34:13,479 --> 01:34:15,280
Speaker 7: you need is a fruit and juice and sugar.

1789
01:34:16,080 --> 01:34:16,960
Speaker 2: But my.

1790
01:34:18,640 --> 01:34:21,519
Speaker 7: Dear friend and brother and chef chef DJ Dennis, I

1791
01:34:21,520 --> 01:34:23,880
Speaker 7: don't know if you follow him online, Charleston, he makes

1792
01:34:24,160 --> 01:34:26,400
Speaker 7: me just all the time, with all kinds of different

1793
01:34:27,280 --> 01:34:28,200
Speaker 7: it's super simple.

1794
01:34:28,760 --> 01:34:29,160
Speaker 4: Let's see.

1795
01:34:29,200 --> 01:34:32,240
Speaker 7: I see that's I think something simple, and some things

1796
01:34:32,280 --> 01:34:36,519
Speaker 7: are meant to just be bought from somebody else. Thing

1797
01:34:37,200 --> 01:34:42,000
Speaker 7: you can make that simple, buy from somebody else.

1798
01:34:42,320 --> 01:34:44,519
Speaker 2: Yeah, that's that's for somebody else to see. You're talking

1799
01:34:44,560 --> 01:34:46,560
Speaker 2: to somebody that wouldn't know that you also talk to

1800
01:34:46,640 --> 01:34:48,720
Speaker 2: a yellow girl. So I'm like you say, yello, I'm

1801
01:34:48,760 --> 01:34:51,439
Speaker 2: thinking j L l O. You know, I've never tried

1802
01:34:51,479 --> 01:34:54,679
Speaker 2: to make it, make it any other way, but yeah.

1803
01:34:54,560 --> 01:34:57,320
Speaker 5: I do agree. And if it's simple enough, yeah that

1804
01:34:57,439 --> 01:34:58,960
Speaker 5: might be something I might try and actually might be

1805
01:34:58,960 --> 01:34:59,519
Speaker 5: better for you.

1806
01:35:00,920 --> 01:35:02,920
Speaker 7: Right. I mean, here's the thing. When I said about it,

1807
01:35:03,000 --> 01:35:05,479
Speaker 7: I can't do it. I am allergic to literally am

1808
01:35:05,520 --> 01:35:09,920
Speaker 7: allergic to red dye. I have an allergic reaction to

1809
01:35:10,080 --> 01:35:12,760
Speaker 7: red dye, and I didn't know for years, So I

1810
01:35:12,920 --> 01:35:15,280
Speaker 7: can't even eat red vell a cake, right. So, but

1811
01:35:15,520 --> 01:35:19,920
Speaker 7: I had probably who makes the beat cake, a woman,

1812
01:35:20,160 --> 01:35:23,120
Speaker 7: black woman from tru Dad, who makes a beat cake

1813
01:35:23,200 --> 01:35:25,880
Speaker 7: that tastes like a red ve Velada cake. I'll pay

1814
01:35:25,960 --> 01:35:27,840
Speaker 7: her any day for a beat cake. If I'm having

1815
01:35:27,880 --> 01:35:31,439
Speaker 7: a hank of his boy a red Vell, you wouldn't

1816
01:35:31,479 --> 01:35:34,920
Speaker 7: even know it was a beat, right, So I can't

1817
01:35:35,200 --> 01:35:37,920
Speaker 7: do red kool aid all the jello stuff. That was

1818
01:35:38,040 --> 01:35:41,040
Speaker 7: one of the reasons why I was trying to create jello.

1819
01:35:41,280 --> 01:35:45,600
Speaker 7: And remember having jello growing up at at Picadilly, and

1820
01:35:45,920 --> 01:35:49,920
Speaker 7: I wanted to recreate that with you know, whip whipped

1821
01:35:49,920 --> 01:35:55,920
Speaker 7: cream on top, but do it with natural juices, right, Yeah,

1822
01:35:56,120 --> 01:35:59,560
Speaker 7: So I literally cannot do those artificial servers. So I

1823
01:35:59,680 --> 01:36:03,559
Speaker 7: have to be casting even when I'm having mixed drinks

1824
01:36:03,600 --> 01:36:13,200
Speaker 7: and contail music, artificial sweeteners and cars and what happened.

1825
01:36:13,240 --> 01:36:15,799
Speaker 7: So if I'm in a place like that, while I'm unsure,

1826
01:36:15,920 --> 01:36:16,479
Speaker 7: I will just.

1827
01:36:16,640 --> 01:36:20,120
Speaker 5: Order wine, right because then you don't have to worry about.

1828
01:36:19,920 --> 01:36:25,080
Speaker 7: It exactly exactly, So yeah, I mean so that has

1829
01:36:26,320 --> 01:36:29,160
Speaker 7: continued to make me think outside of the box and

1830
01:36:29,320 --> 01:36:34,200
Speaker 7: forces me to try different things because of that allergic.

1831
01:36:33,800 --> 01:36:36,760
Speaker 5: Thing, you know, and and I completely understand that.

1832
01:36:37,000 --> 01:36:39,320
Speaker 2: And also it's one of those things where thank you

1833
01:36:39,400 --> 01:36:41,280
Speaker 2: for sharing that because I don't know who else is listening.

1834
01:36:41,360 --> 01:36:44,519
Speaker 5: They might be allergic too, you know, so this will

1835
01:36:44,560 --> 01:36:46,680
Speaker 5: help them do alternatives.

1836
01:36:47,479 --> 01:36:49,840
Speaker 2: Nicole, I want to tell you, thank you, thank you

1837
01:36:49,960 --> 01:36:54,479
Speaker 2: for taking time out of your busy schedule. Uh most

1838
01:36:54,479 --> 01:36:56,080
Speaker 2: of y'all didn't hear this, but she had to get

1839
01:36:56,160 --> 01:36:58,920
Speaker 2: her baby to her hubby, so I want to let

1840
01:36:59,000 --> 01:37:03,040
Speaker 2: you get back to your beautiful baby, and I hope

1841
01:37:03,080 --> 01:37:05,800
Speaker 2: you have a good night. And I thank you so

1842
01:37:06,479 --> 01:37:09,479
Speaker 2: much for taking the time out of your busy schedule

1843
01:37:09,520 --> 01:37:12,200
Speaker 2: to spend with me and everybody out there in the

1844
01:37:12,240 --> 01:37:14,040
Speaker 2: Black out Who Tips podcast land.

1845
01:37:15,200 --> 01:37:17,360
Speaker 7: Oh thank you for having me. I mean, I'm always

1846
01:37:17,520 --> 01:37:22,800
Speaker 7: always honored to particularly support black media, black people who

1847
01:37:22,880 --> 01:37:25,000
Speaker 7: are doing it on their own a particular you guys.

1848
01:37:25,040 --> 01:37:27,599
Speaker 7: You guys have been doing the podcast for quite some time.

1849
01:37:27,680 --> 01:37:29,800
Speaker 7: I mean, it's hard to stay in the podcast again,

1850
01:37:29,920 --> 01:37:34,280
Speaker 7: so you know, putos to you guys for staying in

1851
01:37:34,360 --> 01:37:38,479
Speaker 7: the game and for creating independent black media.

1852
01:37:39,400 --> 01:37:44,720
Speaker 2: Oh thank you, and for everybody out there listening, go

1853
01:37:44,880 --> 01:37:47,840
Speaker 2: out and check her book. Check out her book, go

1854
01:37:48,920 --> 01:37:52,880
Speaker 2: like her on Instagram and wherever she is on social media.

1855
01:37:53,960 --> 01:37:56,880
Speaker 2: Just let her know that the black out who Tips

1856
01:37:56,960 --> 01:37:59,160
Speaker 2: family loves and supports her.

1857
01:37:59,240 --> 01:38:01,479
Speaker 5: And then we're here. You're and and I just want

1858
01:38:01,479 --> 01:38:01,720
Speaker 5: to tell you.

1859
01:38:01,720 --> 01:38:03,400
Speaker 2: I can't tell you thank you enough because I know

1860
01:38:03,479 --> 01:38:06,280
Speaker 2: you're busy, You're you're doing all these fabulous things and

1861
01:38:06,320 --> 01:38:06,879
Speaker 2: the best.

1862
01:38:06,720 --> 01:38:07,400
Speaker 5: Is yet to come.

1863
01:38:07,600 --> 01:38:09,880
Speaker 2: So I'm I'll keep my eye on you and just

1864
01:38:10,040 --> 01:38:12,360
Speaker 2: keep watching you do these fabulous things in the world.

1865
01:38:12,560 --> 01:38:14,720
Speaker 2: And uh, for everybody out there and the and the

1866
01:38:14,760 --> 01:38:19,080
Speaker 2: Black Tips Nation, just know if your lips ain't smacking,

1867
01:38:19,640 --> 01:38:21,480
Speaker 2: it ain't good Bye, everybody,