WEBVTT - Luke’s Diner: Let the Battle Begin

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<v Speaker 1>I Am all In again.

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<v Speaker 2>Let's just.

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<v Speaker 3>Luke's Diner with Scott Patterson, an iHeartRadio podcast.

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<v Speaker 1>He Everybody, Scott Patterson, I Am all In Podcast one

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<v Speaker 1>eleven productions, iHeart Radio Media and iHeart Podcast. We have

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<v Speaker 1>another episode of Luke's Diner one on one with Mark

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<v Speaker 1>A dec.

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<v Speaker 4>Costcos very well pronounced.

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<v Speaker 1>Not bad, right, not bad?

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<v Speaker 4>You got it.

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<v Speaker 1>I am gonna tell you a little bit about Mark.

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<v Speaker 1>He's a renowned actor and martial artist with over forty

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<v Speaker 1>film credits including Brotherhood of the Wolf, Cradle to the Grave,

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<v Speaker 1>and Drive. He's best known for his roles as Wolf

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<v Speaker 1>Fat in the Hawaii five Oh and the chairman on

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<v Speaker 1>the Food Networks Iron Chef America. While he doesn't cook

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<v Speaker 1>or judge on Iron Chef, he brings intensity and flare

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<v Speaker 1>to the show as it's charismatic overseered to Costcos. Has

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<v Speaker 1>also starred in the Crow series and appeared Agents of Shield, Chicago,

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<v Speaker 1>p D, Lucifer Hallmarks, The Perfect Bride Films. Yes, Mark,

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<v Speaker 1>welcome to the podcast. Nice to have you.

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<v Speaker 4>Thank you for having me. I really appreciate it. Scott.

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<v Speaker 1>Let me ask you this. Your father, Yes, is a

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<v Speaker 1>renowned martial artist. He is and he was inducted in

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<v Speaker 1>ninety nine or you were inducted, and so.

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<v Speaker 4>My father, I believe that my mother were both inducted

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<v Speaker 4>into the black Belt Hall of Fame and then I

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<v Speaker 4>was last year.

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<v Speaker 1>Oh congratulations, thank you, thank you so much. My son

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<v Speaker 1>is a green belt white stripe. Oh fantastic tangs sudo. Yeah,

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<v Speaker 1>he's been going at it a couple.

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<v Speaker 4>Of years, and he tried to practice on you.

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<v Speaker 1>Yeah, I kind of stopped that. He's he's ten years old.

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<v Speaker 1>He's hitting too hard.

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<v Speaker 4>Now, yeah, yeah, big and strong.

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<v Speaker 1>He's you know, he's not even seventy pounds yet, and

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<v Speaker 1>he's just like he's he's like a bar of iron, and.

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<v Speaker 4>They know the targets to hit, you know, I.

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<v Speaker 1>Say too.

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<v Speaker 4>As your voice goes up.

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<v Speaker 1>So yeah, so you were raised in this discipline, and

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<v Speaker 1>so when did you discover martial arts? I mean right away, right,

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<v Speaker 1>your mom and dad had you in the dough sho.

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<v Speaker 4>You know, in one way, I would have discovered it myself,

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<v Speaker 4>but I didn't.

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<v Speaker 2>Oh.

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<v Speaker 4>My father was the founder of his own style. I mean,

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<v Speaker 4>his his base style was kadu kempo. He'd also boxed,

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<v Speaker 4>did some judo, and then he got into uh style

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<v Speaker 4>he's from Hawaii called Kadu Kempo. From Kadu Kempo, he

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<v Speaker 4>formed his own style which had more of a Chinese

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<v Speaker 4>and Filipino influence. My stepmother raised me along with my dad,

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<v Speaker 4>and she was my mom was his first black belt,

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<v Speaker 4>female black belt in his style, and those two raised me.

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<v Speaker 4>So I have pictures of me at four years old

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<v Speaker 4>doing stances in some moves that at six six years old,

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<v Speaker 4>mom and dad put my brother and I in our

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<v Speaker 4>first tournament. It wasn't like we said, oh, we want

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<v Speaker 4>to we want to go fight guys we don't know

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<v Speaker 4>in a stinky, sweaty gym on the weekend instead of

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<v Speaker 4>riding our bikes with everybody else in the fields. We

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<v Speaker 4>found ourselves in this big tournament and my brother was

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<v Speaker 4>on one side of this huge line of little kids

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<v Speaker 4>and I was on the other. And that's how we started.

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<v Speaker 1>How did you go from this very very unique background

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<v Speaker 1>to Iron Chef America. I mean, do you come from track?

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<v Speaker 1>You know, It's like, no, I know you had a

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<v Speaker 1>big career in film and TV, but here you are.

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<v Speaker 1>You know, there's this big resurgence for you and Iron

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<v Speaker 1>Chef America everybody. Everybody knows you. Now you're the Chef's chairman.

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<v Speaker 1>So how did you get that gig?

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<v Speaker 4>How did you Scott? I'm still trying to figure that out.

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<v Speaker 4>I mean, it's it's a crazy one. So you mentioned

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<v Speaker 4>the movie Brotherhood of the Wolf. So apparently that French movie,

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<v Speaker 4>period piece, French movie where I play Native American was

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<v Speaker 4>a movie that one of the executives at one of

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<v Speaker 4>the big corporations in Japan liked, and they happened to

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<v Speaker 4>have the original Iron Chef in Japan. They had that

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<v Speaker 4>franchise and it was coming to America and for them

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<v Speaker 4>to get the new chairman, they had approval or that

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<v Speaker 4>executive I guess had some power and apparently had some

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<v Speaker 4>approval on whoever the next chairman in America would be.

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<v Speaker 4>And because of the Brotherhood of the Wolf, because of

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<v Speaker 4>a French movie, I got on a Japanese list for

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<v Speaker 4>an American show. And when Food Network started to take

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<v Speaker 4>meetings for their new chairman, I was on the list

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<v Speaker 4>and they called me in. I spoke with them. I

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<v Speaker 4>was very upfront. I said, I've never taken a formal

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<v Speaker 4>cooking class in my life. I've never taken a cooking

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<v Speaker 4>class in my life. As matter of fact, I barely

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<v Speaker 4>even cook, but I do kick different, you know, one

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<v Speaker 4>vowel difference, but maybe it's you know, in the ballpark.

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<v Speaker 4>And we started talking about the Caro the chairman, how

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<v Speaker 4>he doesn't need to cook, and I said, you know

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<v Speaker 4>what we could do. We could play around if if

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<v Speaker 4>you invite me to the show, I could take my

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<v Speaker 4>passion for martial arts and that energy that I see

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<v Speaker 4>at martial arts tournaments, because you know, kitchen stadium is

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<v Speaker 4>a field for cooking. I could take that same energy

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<v Speaker 4>and you know, transfer it to Iron Chef. And so

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<v Speaker 4>we started play. The producers and director like that idea,

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<v Speaker 4>and we started playing with the character and giving him

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<v Speaker 4>some oof and you know, bring it up, bring it up,

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<v Speaker 4>do this, do that, until we final got what you

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<v Speaker 4>guys saw on on on the show.

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<v Speaker 1>Right, So what's your favorite what's your favorite dish that

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<v Speaker 1>you that you personally enjoy?

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<v Speaker 4>Okay, I have to say so I've had that question

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<v Speaker 4>a lot in terms of who's my favorite chef? Right?

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<v Speaker 4>And I have to say every because we shot oftentimes

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<v Speaker 4>two shows a day, that's two Iron Chefs and brilliant

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<v Speaker 4>Challenger chefs. Unless of course, an Iron Chef did a

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<v Speaker 4>double battle, which that happened every now and then. But

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<v Speaker 4>in terms of food, five that's twenty courses of food

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<v Speaker 4>for me every day. So to single out one in

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<v Speaker 4>particular is very difficult because I have to say most

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<v Speaker 4>of them literally were off well, they were just off

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<v Speaker 4>the charts fantastic. They were fantastic. Yeah, I've had I

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<v Speaker 4>remember Iron Chef Garcis did these ribs and it was

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<v Speaker 4>early in the morning. It was our first battle in

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<v Speaker 4>the morning, and I try to only eat one or

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<v Speaker 4>two bites of each course, even if they're fantastic, which

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<v Speaker 4>they often were, because one I didn't want to get full,

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<v Speaker 4>and two I didn't want the wardrobe to have to,

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<v Speaker 4>you know, get me new clothes for the shows. It

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<v Speaker 4>would have been very easy to put on weight with

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<v Speaker 4>all the food I was being served, Oh real quick.

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<v Speaker 4>So Scott, this is the thing. The difference from my

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<v Speaker 4>life doing Iron Chef America, where they paid me to

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<v Speaker 4>sit and eat get excited about food. Have some of

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<v Speaker 4>the best chefs in America cook with some of the

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<v Speaker 4>freshest ingredients and I didn't even have to judge, right,

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<v Speaker 4>no comment. So twenty courses a day versus my life

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<v Speaker 4>in Taiwan when I was seventeen, where I was teaching

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<v Speaker 4>conversational English and German to business people to earn money

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<v Speaker 4>to pay my rent for my food transportation and kung

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<v Speaker 4>fu and Chinese class. Because of the no money, I

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<v Speaker 4>only ate once a day, every second day, and I

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<v Speaker 4>did that for six months. So every day that I

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<v Speaker 4>went to Iron Chef America brought up tons of emotion, appreciation, gratitude,

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<v Speaker 4>and how interesting an adventurous life can be. You know,

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<v Speaker 4>you make one choice or don't make a choice, or

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<v Speaker 4>don't do something, and things happen, you know. So every

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<v Speaker 4>day all that made me super grateful, for one having

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<v Speaker 4>a great job with incredible people that I was learning from,

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<v Speaker 4>and they were feeding me. I had foodst I had

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<v Speaker 4>food every day. It was crazy. And there's not one

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<v Speaker 4>day where I didn't sit there and look at these

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<v Speaker 4>brilliant judges and all these chefs and all this food

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<v Speaker 4>and go, wow, I am one lucky guy. I get

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<v Speaker 4>to eat. I get to eat great food. So all

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<v Speaker 4>that to say, ah, the food back to Iron cheff

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<v Speaker 4>garcis he made these ribs and I wanted to eat

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<v Speaker 4>everything on my plate. But I remembered I got another

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<v Speaker 4>show to deal and this and that. So after the show,

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<v Speaker 4>I told my wife, let's go to Let's go to

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<v Speaker 4>Iron Chef Garcius's restaurant and have that food, because a

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<v Speaker 4>lot of Iron chefs had restaurants in the city we

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<v Speaker 4>were shooting in New York. And she said we can't.

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<v Speaker 4>I said, why not because he doesn't have a restaurant here,

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<v Speaker 4>and he may not even remember the recipe, man, you know,

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<v Speaker 4>but it was that good that, I mean, all these

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<v Speaker 4>years later, I still remember it. I remember morimotos on

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<v Speaker 4>Iron Chef Morimoto making this one particular dish and the

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<v Speaker 4>sushi rolls when you cut it, it looked like stained

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<v Speaker 4>glass from a chapel, from a from a church. Amazing,

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<v Speaker 4>you know. And that was the interesting things. Not only

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<v Speaker 4>was the food delicious, but it it it looked, it

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<v Speaker 4>appeared the visions and the imagination to make these things.

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<v Speaker 4>It just visually it looked amazing. They it smelled. That

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<v Speaker 4>kitchen smelled amazing. With the exception of Battle Oval Halloween

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<v Speaker 4>Battle and I had I'm not even gonna say, who

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<v Speaker 4>meane this fried crunchy pork sphincter rings not onion rings

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<v Speaker 4>sphincter rings. I guess there's an audience for that. I'm

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<v Speaker 4>I'm not cultivated enough to like it yet.

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<v Speaker 1>I don't even know where to go with that. Yeah,

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<v Speaker 1>sphincter rings, okay, that I would say, it's spicy, Scott.

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<v Speaker 4>The camera was on me right there as the Shepherd's

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<v Speaker 4>describing it, right before I was starting to and I

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<v Speaker 4>already had an idea because of the aroma hits you

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<v Speaker 4>and cameras are on you, and I'm you know, right here,

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<v Speaker 4>and I'm trying to the character's position of being Switzerland, right,

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<v Speaker 4>So I'm crunching into this and I don't know if

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<v Speaker 4>it was just my imagination or the aroma or everything above,

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<v Speaker 4>but it was. It was a rough one.

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<v Speaker 3>Yeah, yeah, let me ask you this.

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<v Speaker 1>Then. You know this show Gilmore Girls, it's all about

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<v Speaker 1>comfort food, and.

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<v Speaker 4>Yes, what is it on that show?

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<v Speaker 2>Oh?

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<v Speaker 1>I just tried not to knock into the furniture.

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<v Speaker 4>No, you were you were great. And by the way,

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<v Speaker 4>the episode I watched you talked about putting nutmeg in

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<v Speaker 4>your coffee. I tried that yesterday. It's really good. That's

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<v Speaker 4>something you made up or is that a thing?

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<v Speaker 2>Oh?

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<v Speaker 1>No, No, that's that's in the script.

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<v Speaker 4>Yeah, no, okay, but I mean, do other people do

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<v Speaker 4>that or just your character because i've before.

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<v Speaker 1>No, I think it's a you know, it's a fairly

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<v Speaker 1>commonly practiced in the northeastern United States, maybe in the

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<v Speaker 1>Midwest too, Okay, I think in the West coast they

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<v Speaker 1>probably used pineapple. I don't know.

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<v Speaker 2>Uh.

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<v Speaker 4>Well, I tried your nutmeg and know it was really good.

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<v Speaker 1>Thank you, thank You're welcome. That's that's so from your childhood.

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<v Speaker 1>What would you say is the the comfort food from

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<v Speaker 1>your childhood? If you were to remember one dish that

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<v Speaker 1>brings you back to all those great memories from.

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<v Speaker 4>Childhood, probably Ramen Simon in Ramen. Yeah, we had that

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<v Speaker 4>in Hawaii, and then I used to make it for

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<v Speaker 4>my mom and brother in Colorado. We didn't have it

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<v Speaker 4>anymore in Humburg, but as a kid, I remember Roman

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<v Speaker 4>Roman noodles.

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<v Speaker 1>I'm in So, if you were to if you were

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<v Speaker 1>to come into Luke's Diner, yes, I have two questions

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<v Speaker 1>for you.

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<v Speaker 4>Okay, what would you order?

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<v Speaker 1>Where would you sit?

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<v Speaker 4>Okay, okay, okay, okay. One, I'd sit at the counter

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<v Speaker 4>because your characters seem really cool and I'd want to

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<v Speaker 4>figure out because I haven't watched the whole all of

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<v Speaker 4>the seasons. I would. I want to know about where

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<v Speaker 4>Luke came from, what his dreams were, what happened to him. Yeah,

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<v Speaker 4>and two I watched that whole episode, and you guys

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<v Speaker 4>talk about the cheeseburger or the burgers and the fries,

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<v Speaker 4>but I didn't get to see them. So I would

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<v Speaker 4>order what I didn't get to see.

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<v Speaker 1>Okay, burger fries, all right, fries A right.

0:14:53.280 --> 0:14:55.600
<v Speaker 4>Get at the counter and I'd cut you up.

0:14:56.400 --> 0:14:58.360
<v Speaker 1>There you go, man, I don't know. I don't know

0:14:58.400 --> 0:15:00.440
<v Speaker 1>if I could interact with you very much much because

0:15:00.440 --> 0:15:05.840
<v Speaker 1>it's always busier in a bad mood, right, So you

0:15:05.920 --> 0:15:08.400
<v Speaker 1>know we could have talked. We'll talk martial arts. Do

0:15:08.440 --> 0:15:10.360
<v Speaker 1>you know about time sudo? We'll want to talk a

0:15:10.360 --> 0:15:11.120
<v Speaker 1>little bit about that.

0:15:12.120 --> 0:15:14.240
<v Speaker 4>I only know what from seeing I've never practiced any

0:15:15.360 --> 0:15:16.040
<v Speaker 4>I learned some.

0:15:16.080 --> 0:15:21.360
<v Speaker 1>Very interesting techniques because I studied.

0:15:21.000 --> 0:15:21.360
<v Speaker 2>A little bit.

0:15:21.360 --> 0:15:22.320
<v Speaker 4>Did you study too?

0:15:22.640 --> 0:15:25.360
<v Speaker 1>A little bit? Not a lot, not a lot, but

0:15:25.440 --> 0:15:30.040
<v Speaker 1>I but I but I dabbled, let's say, and there

0:15:30.120 --> 0:15:35.480
<v Speaker 1>was some very interesting concentration focused techniques that my teacher

0:15:35.520 --> 0:15:41.000
<v Speaker 1>taught me. Where you recreate the flame, you stare a

0:15:41.080 --> 0:15:46.120
<v Speaker 1>flame twenty minutes a day, wow, and then everything just

0:15:46.160 --> 0:15:50.280
<v Speaker 1>seems to you know, around it get hazies, but that

0:15:51.000 --> 0:15:53.800
<v Speaker 1>focal point stays clear, that flame.

0:15:54.560 --> 0:15:57.280
<v Speaker 4>Where would you where did you watch the flame?

0:15:57.560 --> 0:15:59.680
<v Speaker 1>I just, you know, I'd set it up in my

0:15:59.760 --> 0:16:02.920
<v Speaker 1>room and okay, you know, get in the lotus position

0:16:03.000 --> 0:16:07.400
<v Speaker 1>on the floor and light a candle and stare at

0:16:07.400 --> 0:16:13.160
<v Speaker 1>the flame. And because I was a professional baseball pitcher,

0:16:13.240 --> 0:16:16.480
<v Speaker 1>were you really Yeah? I did that for seven years,

0:16:17.480 --> 0:16:21.040
<v Speaker 1>and I wanted to be able to just sort of

0:16:21.560 --> 0:16:25.440
<v Speaker 1>block out the crowd and block out everything except the

0:16:25.520 --> 0:16:28.360
<v Speaker 1>catcher's knit and where he wanted me to throw the ball,

0:16:29.320 --> 0:16:30.960
<v Speaker 1>because the catcher would give you the signal, and then

0:16:30.960 --> 0:16:33.600
<v Speaker 1>he set up inside outside high you know, whatever it was,

0:16:34.120 --> 0:16:36.440
<v Speaker 1>and I didn't even want to notice the presence of

0:16:36.480 --> 0:16:40.240
<v Speaker 1>the hitter or the umpire or I just you know,

0:16:40.280 --> 0:16:42.680
<v Speaker 1>it's like a movie that you see that everything is

0:16:42.800 --> 0:16:46.360
<v Speaker 1>just you and the catcher communicating. He sets up his

0:16:46.520 --> 0:16:50.280
<v Speaker 1>mit where he wants it and then recreate the flame

0:16:50.320 --> 0:16:53.560
<v Speaker 1>inside that mit and then everything else fades away. And

0:16:54.800 --> 0:17:00.760
<v Speaker 1>it actually worked. Yeah, it actually worked. So it was more,

0:17:01.160 --> 0:17:03.000
<v Speaker 1>you know, what I got out of was more of

0:17:03.480 --> 0:17:07.960
<v Speaker 1>the psychological stuff, which was fascinating to me, absolutely fascinating

0:17:07.960 --> 0:17:11.480
<v Speaker 1>to us, and I've applied it to certain situations in life,

0:17:11.520 --> 0:17:14.320
<v Speaker 1>which very helpful.

0:17:14.720 --> 0:17:16.199
<v Speaker 4>Yes, I love that.

0:17:16.840 --> 0:17:17.320
<v Speaker 2>Yeah.

0:17:17.359 --> 0:17:21.399
<v Speaker 4>So you were a professional baseball pitcher for seven years.

0:17:21.920 --> 0:17:26.000
<v Speaker 1>Yes, yes, but I dabbled and I have some martial

0:17:26.119 --> 0:17:29.160
<v Speaker 1>arts stories and I'm not going to tell them now,

0:17:29.200 --> 0:17:35.560
<v Speaker 1>but but I got back into it with my son's

0:17:35.600 --> 0:17:39.960
<v Speaker 1>teacher because he's a renowned black belt. He's he's like

0:17:40.000 --> 0:17:44.680
<v Speaker 1>a nineteen time world champion. He's still you know, he's

0:17:44.840 --> 0:17:46.480
<v Speaker 1>forty two or something at.

0:17:46.320 --> 0:17:47.440
<v Speaker 4>This He knows what he's doing.

0:17:47.840 --> 0:17:51.240
<v Speaker 1>He did, right, But he's just so great with the kids.

0:17:51.440 --> 0:17:53.720
<v Speaker 1>He's so great with the kids, and he's got some.

0:17:53.680 --> 0:17:54.600
<v Speaker 2>Great kids over there.

0:17:54.640 --> 0:18:01.600
<v Speaker 1>He's got such talented kids. My son doesn't compete yet, okay, ten.

0:18:01.760 --> 0:18:04.320
<v Speaker 1>He just does it for the forms, right right, he

0:18:04.359 --> 0:18:05.240
<v Speaker 1>loves the form.

0:18:05.400 --> 0:18:07.800
<v Speaker 4>Yeah, that's great. Good, good technique and breezing great.

0:18:07.880 --> 0:18:09.639
<v Speaker 1>He's great at that stuff. And I think he's going

0:18:09.680 --> 0:18:13.919
<v Speaker 1>to start competing because mister B as they call him

0:18:13.280 --> 0:18:17.800
<v Speaker 1>at the karate school, he's always taking kids to the

0:18:17.840 --> 0:18:20.720
<v Speaker 1>world championships of the national championships and they come back.

0:18:20.800 --> 0:18:23.960
<v Speaker 1>World champions are national champions and you know they always

0:18:23.960 --> 0:18:26.280
<v Speaker 1>come back with five or six medals. You know, what

0:18:26.320 --> 0:18:29.240
<v Speaker 1>are you doing now? What are you currently up to?

0:18:29.640 --> 0:18:31.399
<v Speaker 1>What projects are you working on? Okay?

0:18:32.760 --> 0:18:38.840
<v Speaker 4>I was in Mongolia for seven was in Mongolia for

0:18:38.920 --> 0:18:42.520
<v Speaker 4>seven weeks prepping a show which we opened in the

0:18:42.640 --> 0:18:48.080
<v Speaker 4>English language in Singapore live theater show called The Mongol Khan.

0:18:49.000 --> 0:18:52.200
<v Speaker 4>And I'm one of the leads of that show. And

0:18:53.040 --> 0:18:57.520
<v Speaker 4>I love being back on stage. We are bringing it

0:18:57.560 --> 0:19:02.720
<v Speaker 4>to Los Angeles and Broadway. We're not sure this year

0:19:02.800 --> 0:19:05.960
<v Speaker 4>or next year. We have dates in Japan going back

0:19:05.960 --> 0:19:10.520
<v Speaker 4>to London. So I'm back on stage after many, many years.

0:19:10.560 --> 0:19:11.919
<v Speaker 4>But I love it. Exciting.

0:19:12.280 --> 0:19:13.080
<v Speaker 1>That's exciting.

0:19:13.320 --> 0:19:16.080
<v Speaker 4>Oh, Scott, I love it. I love it. And this

0:19:16.119 --> 0:19:20.760
<v Speaker 4>particular show, may I show you our program? Sure, it's

0:19:20.800 --> 0:19:24.960
<v Speaker 4>done in two languages, in the Mongolian language and in

0:19:25.000 --> 0:19:30.119
<v Speaker 4>the English language. This is our Mongolian language cast.

0:19:30.400 --> 0:19:31.400
<v Speaker 1>Oh boy, look at that.

0:19:31.680 --> 0:19:36.800
<v Speaker 4>It's a period piece and this is our English language cast.

0:19:36.880 --> 0:19:37.639
<v Speaker 4>And I'm in the blue.

0:19:38.600 --> 0:19:40.400
<v Speaker 1>Are you playing a Genghis Khan?

0:19:40.880 --> 0:19:43.840
<v Speaker 4>I am playing. I don't want to give it away,

0:19:43.880 --> 0:19:47.119
<v Speaker 4>but I'm not playing the con ron Yuan. Up here

0:19:47.760 --> 0:19:54.640
<v Speaker 4>is our con I'm this guy right here. I am

0:19:54.800 --> 0:19:58.959
<v Speaker 4>playing second in command and it's a really fun character.

0:20:00.320 --> 0:20:11.000
<v Speaker 1>Does Marco Polo have a cameo in the play? You could? Well,

0:20:11.000 --> 0:20:13.520
<v Speaker 1>that's exciting. So you're gonna be on Broadway, You're going

0:20:13.520 --> 0:20:14.120
<v Speaker 1>to London.

0:20:14.840 --> 0:20:18.000
<v Speaker 4>Yes, So we're working on that and I'm doing a

0:20:18.040 --> 0:20:24.160
<v Speaker 4>couple of indies in between. Okay, so still moving, still working.

0:20:24.920 --> 0:20:28.840
<v Speaker 4>I still train Shakespeare and presence and voice with my teacher,

0:20:28.880 --> 0:20:32.320
<v Speaker 4>Patsy Rodenberg. She's out of London, and uh, I still

0:20:32.320 --> 0:20:34.720
<v Speaker 4>work in the craft, you know, trying to get.

0:20:34.560 --> 0:20:37.879
<v Speaker 1>Mark de Coscas. Thank you so much. Look out for

0:20:38.040 --> 0:20:44.160
<v Speaker 1>Mark's new play, big production, The mongol Con, which will

0:20:44.160 --> 0:20:47.919
<v Speaker 1>be coming to Los Angeles and New York Broadway in

0:20:47.920 --> 0:20:53.920
<v Speaker 1>New York London, So go check it out here next year. Mark, Uh,

0:20:54.440 --> 0:20:57.200
<v Speaker 1>thank you so much for your time and good luck

0:20:57.359 --> 0:21:00.159
<v Speaker 1>with the films, the indies and and this wonder will

0:21:00.200 --> 0:21:00.800
<v Speaker 1>play that you're in.

0:21:01.200 --> 0:21:05.200
<v Speaker 4>Scott, thank you for having me and protect your growing.

0:21:05.520 --> 0:21:07.680
<v Speaker 1>I always do. It's the first thing I do when

0:21:07.680 --> 0:21:12.520
<v Speaker 1>I wake up. I Hi, buddy, have a good one.

0:21:13.240 --> 0:21:14.399
<v Speaker 4>Thank you, Thank you.

0:21:14.400 --> 0:21:44.400
<v Speaker 2>All right, hey everybody, and as again.

0:21:44.480 --> 0:21:48.520
<v Speaker 5>Follow us on Instagram at I Am all In podcast

0:21:48.600 --> 0:22:00.000
<v Speaker 5>and email us at Gilmore at iHeartRadio dot com.

0:22:00.320 --> 0:22:00.359
<v Speaker 4>H