1 00:00:00,160 --> 00:00:03,480 Speaker 1: Still living in manually taking notes. There is a better 2 00:00:03,480 --> 00:00:05,560 Speaker 1: way to start the new year with auto dot ai 3 00:00:05,720 --> 00:00:09,040 Speaker 1: automatically get meeting notes. Auto dot ai works for virtual 4 00:00:09,039 --> 00:00:11,719 Speaker 1: meetings like Zoom, Microsoft Teams, and Google Meet. Sign up 5 00:00:11,720 --> 00:00:13,319 Speaker 1: on the web for free or download in the app 6 00:00:13,360 --> 00:00:15,960 Speaker 1: stores auto dot ai. That's O T T e r 7 00:00:16,120 --> 00:00:20,680 Speaker 1: dot Ai. This podcast is sponsored by Better Help Online Therapy. 8 00:00:20,840 --> 00:00:24,680 Speaker 1: I'm Michlene Maloof and I'm Nadiadesi licensed therapists and hosts 9 00:00:24,680 --> 00:00:27,200 Speaker 1: of Getting Better Stories of Mental Health. Join us for 10 00:00:27,200 --> 00:00:30,520 Speaker 1: discussions with Megan Trainer, Chris Bosh, Rebel Wilson, and more, 11 00:00:30,680 --> 00:00:34,360 Speaker 1: from discussing motherhood to immigrating to general mental health. Our 12 00:00:34,440 --> 00:00:37,680 Speaker 1: guests are awe inspiring. We all struggle with the same things, 13 00:00:37,840 --> 00:00:40,600 Speaker 1: so let's talk about it and de stigmatize them. Find 14 00:00:40,640 --> 00:00:44,360 Speaker 1: our new podcast, Getting Better Stories of Mental Health on iHeart, 15 00:00:44,400 --> 00:00:48,800 Speaker 1: Apple Podcasts and Spotify. Do you still listen to music 16 00:00:48,840 --> 00:00:51,479 Speaker 1: on cassette tapes? Do you still connect to the Internet 17 00:00:51,479 --> 00:00:54,360 Speaker 1: with dial up? No? Then why are you still using 18 00:00:54,360 --> 00:00:57,440 Speaker 1: a data warehouse? The data warehouse had a great run, 19 00:00:57,520 --> 00:01:00,480 Speaker 1: but it's outdated. It wasn't built for ninety percent of 20 00:01:00,520 --> 00:01:04,240 Speaker 1: today's data. It can't handle modern use cases like machine learning. 21 00:01:04,480 --> 00:01:07,920 Speaker 1: It's time for new paradigm. The Data Bricks lake House 22 00:01:08,000 --> 00:01:11,040 Speaker 1: brings all your data together on one open platform so 23 00:01:11,200 --> 00:01:14,319 Speaker 1: you can tackle every use case from b I to AI. 24 00:01:14,360 --> 00:01:18,720 Speaker 1: Discovered lake House at data bricks dot com. Every week 25 00:01:18,760 --> 00:01:20,840 Speaker 1: I got a different shows, a talk show for everybody. 26 00:01:21,080 --> 00:01:24,679 Speaker 1: Welcome to Money Making Conversations. I am your host, Rashan McDonald. 27 00:01:24,920 --> 00:01:29,119 Speaker 1: Each Money Making Conversations talk shows about entrepreneurship and entertainment. 28 00:01:29,360 --> 00:01:33,600 Speaker 1: I provide the consumer and business owner access to celebrities, CEOs, 29 00:01:33,920 --> 00:01:37,760 Speaker 1: entrepreneurs and industry decision makers. It is important to understand 30 00:01:37,760 --> 00:01:41,039 Speaker 1: that everybody travels a different path to success. That's because 31 00:01:41,120 --> 00:01:43,880 Speaker 1: your brand is different. The challenges you face in your 32 00:01:43,880 --> 00:01:46,920 Speaker 1: life are different. So stop reading other people's success stores 33 00:01:46,959 --> 00:01:49,880 Speaker 1: and start writing your own now. You could be motivated 34 00:01:49,920 --> 00:01:53,120 Speaker 1: by their success because their stories can offer direction and 35 00:01:53,160 --> 00:01:56,720 Speaker 1: help you reach your goals through your planning and committed effort. 36 00:01:57,160 --> 00:02:00,920 Speaker 1: The Money Making Conversation interviews provide relatable information to the 37 00:02:01,000 --> 00:02:06,680 Speaker 1: listener about career and financial planning, entrepreneurship, motivation, leadership, overcoming 38 00:02:06,720 --> 00:02:10,520 Speaker 1: the arts, and how to live a balanced life. It's time, 39 00:02:10,680 --> 00:02:13,800 Speaker 1: as always, my guests, my next guests grew up in 40 00:02:13,880 --> 00:02:17,480 Speaker 1: South Carolina's Low Country. Hear me, my next guest. I'm 41 00:02:17,520 --> 00:02:19,680 Speaker 1: gonna just gonna let everybody know when you said low country, 42 00:02:19,680 --> 00:02:22,440 Speaker 1: that's a different world down there. Good eating world down there, 43 00:02:22,680 --> 00:02:25,480 Speaker 1: good people world down there. My next guest grew up 44 00:02:25,480 --> 00:02:28,960 Speaker 1: in South Carolina's Low Country. Is a well renowned, world 45 00:02:29,000 --> 00:02:31,560 Speaker 1: renowned opera singer and the winner of both a Grammy 46 00:02:31,600 --> 00:02:34,720 Speaker 1: Award and Tony Award for the cast recording of Poor 47 00:02:34,800 --> 00:02:37,959 Speaker 1: Game Best by George Gersheran with the Houston Grand Opera. 48 00:02:38,200 --> 00:02:40,720 Speaker 1: Everybody knows I'm from Houston, Texas. He is also a 49 00:02:40,800 --> 00:02:44,000 Speaker 1: James Beard Award winning chef and restaurant tour You have 50 00:02:44,120 --> 00:02:46,640 Speaker 1: seen him as a judge on Top Chef, appeared on 51 00:02:46,639 --> 00:02:49,400 Speaker 1: the Food Network on such shows as Recipe for Success 52 00:02:49,600 --> 00:02:52,440 Speaker 1: and Throw Down with Bobby Flay and NBC's To Do 53 00:02:52,560 --> 00:02:56,040 Speaker 1: The NBC's That Today Show. It's a new cookbook, Out 54 00:02:56,440 --> 00:03:01,480 Speaker 1: Meals Music and music recipes from My African American by 55 00:03:01,840 --> 00:03:05,079 Speaker 1: af American Kitchen. He's in James Board, James Beard Award 56 00:03:05,080 --> 00:03:09,000 Speaker 1: winning chef and restaurateur. Please welcome to Money Making Conversations. 57 00:03:09,000 --> 00:03:10,880 Speaker 1: For the very first time, I'm gonna call him a 58 00:03:10,919 --> 00:03:12,680 Speaker 1: good friend because I like the way you're talking. I 59 00:03:12,760 --> 00:03:17,160 Speaker 1: like the way you eat. My man, Alexander Smalls right 60 00:03:17,200 --> 00:03:19,639 Speaker 1: there can to be here. Well, how are you doing, 61 00:03:19,720 --> 00:03:23,680 Speaker 1: my friend? I'm very well, thank you, thanks for having me. Well, 62 00:03:23,720 --> 00:03:25,680 Speaker 1: you know all my show money making conversation we have. 63 00:03:25,840 --> 00:03:27,720 Speaker 1: We're gonna talk about the book. But I would like 64 00:03:27,760 --> 00:03:29,480 Speaker 1: to take people on the journey and how we got 65 00:03:29,520 --> 00:03:32,240 Speaker 1: to this book, because you have a very interesting bio, 66 00:03:32,639 --> 00:03:35,120 Speaker 1: which is incredible. You know you come from the low 67 00:03:35,120 --> 00:03:37,760 Speaker 1: country of South Carolina. Can you give us a little 68 00:03:37,760 --> 00:03:39,720 Speaker 1: bit of how you started in life and how you 69 00:03:40,120 --> 00:03:43,520 Speaker 1: arrived at this point. Well, you know, I was very 70 00:03:43,640 --> 00:03:48,200 Speaker 1: very fortunate, uh with loved ones uh, family and friends 71 00:03:48,760 --> 00:03:52,400 Speaker 1: surrounding me. And at an early age, I took to music. 72 00:03:53,360 --> 00:03:58,440 Speaker 1: Music UH was how I expressed myself and how I 73 00:03:59,000 --> 00:04:04,480 Speaker 1: uh realized my own sort of artistic talents. UM. And 74 00:04:04,520 --> 00:04:09,600 Speaker 1: then I discovered that those same instincts translated into the 75 00:04:09,800 --> 00:04:14,360 Speaker 1: kitchen and I would spend time with with my mother. 76 00:04:15,280 --> 00:04:19,320 Speaker 1: My most favorite time was preparation for Sunday dinner on 77 00:04:19,400 --> 00:04:25,000 Speaker 1: Saturday nights in the Sunday morning. UH. And I had 78 00:04:25,320 --> 00:04:27,880 Speaker 1: an uncle who was a chef and an aunt who 79 00:04:27,960 --> 00:04:32,800 Speaker 1: was a classical pianist, and they they shaped really my 80 00:04:33,000 --> 00:04:37,440 Speaker 1: education and my artistic expression. I could go to their 81 00:04:37,480 --> 00:04:39,800 Speaker 1: house and play the piano and get a cooking lesson. 82 00:04:41,800 --> 00:04:43,800 Speaker 1: When did the singing lesson come in? When did that 83 00:04:43,880 --> 00:04:46,359 Speaker 1: part come in? Well, you know, as a as a 84 00:04:46,440 --> 00:04:51,000 Speaker 1: young boy, oddly enough, I was fascinated by opera and 85 00:04:51,240 --> 00:04:54,560 Speaker 1: opera singers and uh, you know some of us remember 86 00:04:54,560 --> 00:04:58,960 Speaker 1: the Ed Sullivan shows. I remember it. I remember and 87 00:04:59,040 --> 00:05:04,040 Speaker 1: here we know saying ground well. Ed Sullivan would have 88 00:05:04,200 --> 00:05:09,800 Speaker 1: on opera singers Land Team Price, Marion Anderson and Clyde Burned, 89 00:05:10,160 --> 00:05:14,440 Speaker 1: classicow pianist and uh and John Sutherland, all these people, 90 00:05:14,600 --> 00:05:17,599 Speaker 1: and I was fascinated by it. My father had a 91 00:05:17,600 --> 00:05:21,080 Speaker 1: fantastic tenor voice, and I got a little of that, 92 00:05:21,680 --> 00:05:24,040 Speaker 1: and uh, you know I was in the mirror trying 93 00:05:24,080 --> 00:05:28,120 Speaker 1: to reenact all these people I saw on television. And 94 00:05:28,240 --> 00:05:30,880 Speaker 1: my uncle, who was a big opera of which was 95 00:05:31,120 --> 00:05:33,800 Speaker 1: you know, my uncle moved back to South Carolina. He 96 00:05:33,839 --> 00:05:37,240 Speaker 1: was living in Harlem for years. Uh too when I 97 00:05:37,279 --> 00:05:40,520 Speaker 1: was born to be a part of raising you know 98 00:05:40,680 --> 00:05:44,440 Speaker 1: what they thought would be, you know, a doctor, lawyer, 99 00:05:44,560 --> 00:05:47,919 Speaker 1: But you know I had other plans, right right right, right, 100 00:05:48,120 --> 00:05:51,039 Speaker 1: right right, love it, love it. You know, it's really 101 00:05:51,040 --> 00:05:54,120 Speaker 1: interesting because in my life, like I said, uh, it's 102 00:05:54,160 --> 00:05:58,039 Speaker 1: similar in path. You know, I was, I love musicals. 103 00:05:58,640 --> 00:06:00,719 Speaker 1: I couldn't get enough of doors day growing up. You know, 104 00:06:00,720 --> 00:06:03,560 Speaker 1: I just love to death, you know. And of course 105 00:06:03,600 --> 00:06:05,240 Speaker 1: I was also you know, when you saw a black 106 00:06:05,279 --> 00:06:09,919 Speaker 1: person on Ed suller Man, the neighborhood stopped. Okay, the neighborhood. 107 00:06:10,000 --> 00:06:12,560 Speaker 1: You remember what people used to say, a black persons 108 00:06:12,560 --> 00:06:15,800 Speaker 1: on TV, come on, come on that hurry up, hurry 109 00:06:15,880 --> 00:06:18,200 Speaker 1: up now. It was with the world, hurry up because 110 00:06:18,240 --> 00:06:20,440 Speaker 1: you know that set. Once that set was done, they 111 00:06:20,440 --> 00:06:22,880 Speaker 1: were gone now and you don't know when the next 112 00:06:23,040 --> 00:06:27,320 Speaker 1: was gonna come on. You know, we grew up the world, right, 113 00:06:27,360 --> 00:06:29,440 Speaker 1: you know, we were you know, Alexander, we grew up 114 00:06:29,440 --> 00:06:34,200 Speaker 1: when the when the TV went off, you know, when 115 00:06:34,200 --> 00:06:37,359 Speaker 1: the Stars Spangle Banger came on, it was time to 116 00:06:37,360 --> 00:06:40,360 Speaker 1: go to bed, baby, it's trying to go to bed, 117 00:06:40,360 --> 00:06:44,680 Speaker 1: to flag it's on TV. Time to go to come on. 118 00:06:45,520 --> 00:06:48,400 Speaker 1: But that was a great life because creatively, all we 119 00:06:48,480 --> 00:06:50,440 Speaker 1: had to do, you know, I was just think about 120 00:06:50,480 --> 00:06:52,240 Speaker 1: what was being offered to you. And that's what that's 121 00:06:52,279 --> 00:06:54,960 Speaker 1: the story like you know my in middle school, I 122 00:06:55,040 --> 00:06:59,640 Speaker 1: was a first chair of B flat clarinetis clarinet player. 123 00:06:59,680 --> 00:07:03,000 Speaker 1: And then I moved over to tenor saxophone, the alto saxophone, 124 00:07:03,400 --> 00:07:05,839 Speaker 1: and and then in high school I walked away from 125 00:07:05,839 --> 00:07:08,240 Speaker 1: it and I just the one that I just something. 126 00:07:08,240 --> 00:07:11,040 Speaker 1: But you kept your crab moving along. And that's why 127 00:07:11,040 --> 00:07:13,200 Speaker 1: I said, that's a that's a blessing because of the 128 00:07:13,240 --> 00:07:16,000 Speaker 1: fact that we are here today to talk about all 129 00:07:16,040 --> 00:07:19,280 Speaker 1: that the talent did you on all the experiences, like 130 00:07:19,320 --> 00:07:23,840 Speaker 1: you said, you travel worldwide, talk about uh in developing 131 00:07:23,840 --> 00:07:26,520 Speaker 1: these various this is not your first cookbook and all 132 00:07:26,560 --> 00:07:29,000 Speaker 1: these various third one, this third one because you just 133 00:07:29,080 --> 00:07:32,880 Speaker 1: run a twin and eightteen James Beard Award correctly book 134 00:07:32,920 --> 00:07:36,360 Speaker 1: between Holland and Heaven. Yes, and it was a celebration, 135 00:07:36,600 --> 00:07:43,320 Speaker 1: celebration of the food of the appaspora on five continents. Now, now, 136 00:07:43,680 --> 00:07:46,640 Speaker 1: would that being said, would you call yourself a foody 137 00:07:47,000 --> 00:07:49,960 Speaker 1: person who just enjoys food? You know, which is a difference, 138 00:07:50,200 --> 00:07:52,920 Speaker 1: you know, Okay, I might have to be honest. I'm 139 00:07:52,960 --> 00:07:57,240 Speaker 1: not sure what the food he is. I never and 140 00:07:57,280 --> 00:08:00,960 Speaker 1: I have so many banners to wear. What what I 141 00:08:01,040 --> 00:08:04,680 Speaker 1: am is um and it changed over the years because 142 00:08:04,920 --> 00:08:08,520 Speaker 1: you know, basically I started out being maybe what you 143 00:08:08,600 --> 00:08:12,320 Speaker 1: call a foodie. Uh, and then I became a creative 144 00:08:12,440 --> 00:08:16,880 Speaker 1: actor and became a chef and restaurant tour you know, 145 00:08:16,920 --> 00:08:21,680 Speaker 1: I've had five restaurants, and you know then uh, then 146 00:08:22,920 --> 00:08:27,560 Speaker 1: I started to interpret or use food to interpret heritage 147 00:08:27,680 --> 00:08:31,920 Speaker 1: and legacy and where we came from, our contribution. So 148 00:08:32,120 --> 00:08:33,680 Speaker 1: you know, I didn't have to say to you that 149 00:08:33,880 --> 00:08:36,640 Speaker 1: at this point in my life, I'm a culinary activist. 150 00:08:37,040 --> 00:08:40,880 Speaker 1: There you go. That's where I've graduated to and and 151 00:08:40,920 --> 00:08:42,920 Speaker 1: that's that's important because, like I said, you know, this 152 00:08:42,960 --> 00:08:45,240 Speaker 1: book we're gonna get into is you know the book 153 00:08:45,240 --> 00:08:48,120 Speaker 1: we're talking about why he called the shows, meals, music 154 00:08:48,200 --> 00:08:52,200 Speaker 1: and muses recipes from my African American kitchen. Now let's 155 00:08:52,240 --> 00:08:55,559 Speaker 1: go back to a little bit about why why that 156 00:08:55,600 --> 00:08:57,880 Speaker 1: title for this particular book, because like I said in 157 00:08:58,720 --> 00:09:02,040 Speaker 1: you want a Jane Spirit Award for your previous cookbook, 158 00:09:02,880 --> 00:09:05,120 Speaker 1: right then this book? So this is like back to 159 00:09:05,200 --> 00:09:10,000 Speaker 1: back now Okay, yeah, okay, because you know I want 160 00:09:10,040 --> 00:09:14,120 Speaker 1: this one to win some titles too. I'm gonna tell 161 00:09:14,120 --> 00:09:16,920 Speaker 1: you something. I'm telling some Alexander this may win it. 162 00:09:17,559 --> 00:09:19,480 Speaker 1: This is a very good book. This is a very 163 00:09:19,520 --> 00:09:22,520 Speaker 1: good alone. I mean, this is a gorgeous book. And 164 00:09:22,600 --> 00:09:25,839 Speaker 1: like say something myself, Well, let's let's talk about who 165 00:09:25,840 --> 00:09:28,760 Speaker 1: wrote the book with you. It was Veronica Chambers. And 166 00:09:28,800 --> 00:09:32,280 Speaker 1: I don't want to just be major powerhouse. I wanted to. 167 00:09:32,760 --> 00:09:35,040 Speaker 1: I'll be remiss if I don't let everybody know that 168 00:09:35,080 --> 00:09:36,920 Speaker 1: she was involved in this book. And she was. She 169 00:09:37,000 --> 00:09:40,720 Speaker 1: was also recipient involved in Between Holly and having previous. 170 00:09:40,760 --> 00:09:43,920 Speaker 1: Absolutely this person here. You know, if you don't know 171 00:09:44,000 --> 00:09:46,920 Speaker 1: her history as a writer, you know, you know, she's 172 00:09:46,760 --> 00:09:49,280 Speaker 1: a she's an amazing person. Then they called her, uh, 173 00:09:50,080 --> 00:09:52,559 Speaker 1: this just a person who just writes and has the 174 00:09:52,600 --> 00:09:55,320 Speaker 1: skill let with a crossover, that has written books with 175 00:09:55,880 --> 00:09:58,680 Speaker 1: Beyonce and so many other people out there, and now 176 00:09:58,960 --> 00:10:02,480 Speaker 1: she did the previous book. What you correct, Yeah, Between 177 00:10:02,520 --> 00:10:04,760 Speaker 1: Holland in Heaven. Because what I would say to you 178 00:10:04,840 --> 00:10:09,440 Speaker 1: about Veronica Chambers is that she has the ability to 179 00:10:09,720 --> 00:10:14,120 Speaker 1: be a non intrusive writer. She has the ability to 180 00:10:14,200 --> 00:10:20,120 Speaker 1: keep your voice intact and your writings intact, and she 181 00:10:20,120 --> 00:10:24,480 Speaker 1: she she cradles it and she uh she sort of 182 00:10:24,840 --> 00:10:31,120 Speaker 1: weaves uh an ambiance or landscape around your words. That 183 00:10:31,120 --> 00:10:34,320 Speaker 1: that takes you and then she pushes you, and then 184 00:10:34,440 --> 00:10:38,800 Speaker 1: she helps you see how in places to expand the 185 00:10:38,880 --> 00:10:42,440 Speaker 1: narrative and to be more inclusive. I mean, she is 186 00:10:42,720 --> 00:10:47,200 Speaker 1: a brilliant soul herself, and it's been a pleasure to 187 00:10:47,280 --> 00:10:49,840 Speaker 1: do these two books with her. Congratulations again on that 188 00:10:49,920 --> 00:10:52,200 Speaker 1: because of the fact that you want to change Beard 189 00:10:52,240 --> 00:10:55,000 Speaker 1: Award for that halland and the Heaven book that she 190 00:10:55,080 --> 00:10:57,320 Speaker 1: did what you And then she's worked with Michael stray 191 00:10:57,400 --> 00:11:00,520 Speaker 1: In on his book, Robin Roberts on her book Beyonce. 192 00:11:00,840 --> 00:11:04,080 Speaker 1: It's so many, uh Cecilia Cruise on her book. It's 193 00:11:04,080 --> 00:11:07,160 Speaker 1: so many, it's so many. It's it's it's a great 194 00:11:07,240 --> 00:11:10,360 Speaker 1: history of if you if you google her name, do it. 195 00:11:10,400 --> 00:11:12,760 Speaker 1: Because of the fact that the culture that she brings 196 00:11:12,760 --> 00:11:15,960 Speaker 1: in her writing style to after the African American culture, 197 00:11:16,240 --> 00:11:18,760 Speaker 1: I think it's really important because we need writers like that, 198 00:11:19,400 --> 00:11:22,360 Speaker 1: very important. You know. What I would also say is, 199 00:11:23,320 --> 00:11:27,760 Speaker 1: I mean, you know, writing these books, creating any kind 200 00:11:27,800 --> 00:11:31,000 Speaker 1: of work of excellence, you need a good recipe, yes, 201 00:11:31,400 --> 00:11:35,960 Speaker 1: And along with a good recipe, you need excellent ingredients. 202 00:11:36,120 --> 00:11:39,400 Speaker 1: And that's what I feel I had on this book. 203 00:11:39,440 --> 00:11:44,160 Speaker 1: I mean, you know, I had some extraordinary people part 204 00:11:44,160 --> 00:11:48,840 Speaker 1: of my team. Uh to Veronica who headed that to 205 00:11:48,920 --> 00:11:52,440 Speaker 1: make sure that it came to life in this brilliant way. Okay, cool, 206 00:11:52,640 --> 00:11:56,360 Speaker 1: I'm talking to Alexandra Small's his book meals music and 207 00:11:56,480 --> 00:11:59,560 Speaker 1: music recipes from my African American kitchen. Okay, more than 208 00:11:59,640 --> 00:12:04,840 Speaker 1: semi our creole and low country recipes are in this book. Now, 209 00:12:05,840 --> 00:12:07,839 Speaker 1: this book is an interesting book because it has that 210 00:12:08,000 --> 00:12:10,560 Speaker 1: musical flavor in it, you know. And what I did 211 00:12:10,760 --> 00:12:13,440 Speaker 1: was I went to each chapter and I started, you know, 212 00:12:13,480 --> 00:12:16,240 Speaker 1: because I don't want to give away the entire book, 213 00:12:16,240 --> 00:12:18,840 Speaker 1: but I did select some some of my favorites from 214 00:12:18,840 --> 00:12:22,280 Speaker 1: each chapter because the pages of the they're folded. Okay, 215 00:12:22,600 --> 00:12:25,320 Speaker 1: so we're gonna go to the first chapter, which is 216 00:12:25,320 --> 00:12:29,000 Speaker 1: a starters chapter, and I'm gonna tell you I'm gonna 217 00:12:29,040 --> 00:12:32,600 Speaker 1: try to make this this weekend Carolina bourbon barbecue, shrimp 218 00:12:32,760 --> 00:12:38,160 Speaker 1: and oakrah skewers. Yes, you're in part treat my friend. 219 00:12:38,600 --> 00:12:42,880 Speaker 1: And interestingly enough, in this chapter, which is called Jazz, 220 00:12:43,800 --> 00:12:48,240 Speaker 1: the the the that recipe is not only a wonderful starter, 221 00:12:48,640 --> 00:12:51,640 Speaker 1: but it's also a nice on trade. Yes it is. 222 00:12:51,840 --> 00:12:53,360 Speaker 1: And that's why I was kind of confused when I 223 00:12:53,360 --> 00:12:55,680 Speaker 1: saw a starters. I want this feels like a meal. 224 00:12:55,800 --> 00:12:58,200 Speaker 1: But nothing negative when I say that. But it was 225 00:12:58,280 --> 00:13:00,360 Speaker 1: like in the in the pictures of the picture of 226 00:13:00,360 --> 00:13:02,440 Speaker 1: it is fantastic. By the way, like you said earlier, 227 00:13:02,600 --> 00:13:05,840 Speaker 1: the photographs in the book, the storytelling of the artists 228 00:13:05,880 --> 00:13:10,000 Speaker 1: that you're featuring it to sell these chapter was really elegant. 229 00:13:10,200 --> 00:13:12,480 Speaker 1: It's really it's like you know, it's if it was 230 00:13:12,600 --> 00:13:15,680 Speaker 1: not a recipe book, Alexander, you could actually put this 231 00:13:15,720 --> 00:13:19,640 Speaker 1: on your table and yeah, so I do. I mean, 232 00:13:19,720 --> 00:13:22,080 Speaker 1: you know, that's the The whole idea is that you 233 00:13:22,080 --> 00:13:25,120 Speaker 1: should be able to eat with your eyes uh and 234 00:13:25,120 --> 00:13:28,520 Speaker 1: and and your senses as you read these recipes. I 235 00:13:28,559 --> 00:13:33,600 Speaker 1: always tell people a recipe, uh is essentially a way 236 00:13:33,640 --> 00:13:37,120 Speaker 1: to get to a destination. A recipe is a guide. 237 00:13:37,679 --> 00:13:39,960 Speaker 1: You know, you know that you are cooking when all 238 00:13:40,000 --> 00:13:43,520 Speaker 1: of a sudden, you're making my dish and something says 239 00:13:43,559 --> 00:13:46,320 Speaker 1: to you, I need a little sentiment in that, I 240 00:13:46,360 --> 00:13:48,920 Speaker 1: need a little cay in in that. And you know, 241 00:13:49,679 --> 00:13:52,240 Speaker 1: on the pitch of human I know it's not here, 242 00:13:52,559 --> 00:13:56,640 Speaker 1: but that's when you really start to live a recipe 243 00:13:56,720 --> 00:13:58,679 Speaker 1: and bring it to life. Well, you know the thing 244 00:13:58,679 --> 00:14:01,040 Speaker 1: about your book, this is always tell people because you know, 245 00:14:01,679 --> 00:14:06,400 Speaker 1: I've been interviewing people, uh booking Cash show. You know, 246 00:14:06,440 --> 00:14:08,800 Speaker 1: Steve Harvard was one of my talents and they just 247 00:14:08,920 --> 00:14:12,160 Speaker 1: talk showed. We did Morning Drive for sixteen years together 248 00:14:12,280 --> 00:14:15,240 Speaker 1: and and on my show. I've been doing this twent seventeen. 249 00:14:15,240 --> 00:14:17,880 Speaker 1: So I've gotten to read a lot of cookbooks, Alexander. 250 00:14:17,920 --> 00:14:20,120 Speaker 1: So it has allowed me to understand what's a good 251 00:14:20,160 --> 00:14:21,800 Speaker 1: book and what's a book that Okay, I don't know 252 00:14:21,800 --> 00:14:23,000 Speaker 1: what they're doing over there, but they just need to 253 00:14:23,000 --> 00:14:27,200 Speaker 1: stop calling the cookbook, recipe book whatever they they want 254 00:14:27,200 --> 00:14:29,080 Speaker 1: to get. This is outstanding. This book is out standing. 255 00:14:29,080 --> 00:14:31,000 Speaker 1: I'm gonna tell you why because listen to this quick 256 00:14:31,000 --> 00:14:32,840 Speaker 1: recipe I'm gonna give everybody before we go to break 257 00:14:33,040 --> 00:14:38,080 Speaker 1: the Carolina bourbon barbecue shrimping oakrook scures. This is quick 258 00:14:38,200 --> 00:14:41,520 Speaker 1: right here, six would the scures twelve meetium ok eighteen 259 00:14:41,600 --> 00:14:44,760 Speaker 1: lard trump vegetable are salt and pepper, two cups of 260 00:14:44,800 --> 00:14:47,600 Speaker 1: Carolina barbecue sauce, and you tell everybody how to make it. Now, 261 00:14:48,080 --> 00:14:50,440 Speaker 1: if that's not gonna run you out of the kitchen, 262 00:14:50,440 --> 00:14:52,640 Speaker 1: that that' because gonna keep in the kitchen. And that's 263 00:14:52,680 --> 00:14:54,920 Speaker 1: what a lot of recipe books do they run you 264 00:14:54,920 --> 00:14:57,080 Speaker 1: out because you go, I can't do that. That's too 265 00:14:57,120 --> 00:15:00,400 Speaker 1: hard because the measurements get they get caught up into 266 00:15:00,400 --> 00:15:03,360 Speaker 1: measurements and the accuracy. This feels like I'm in the 267 00:15:03,440 --> 00:15:05,240 Speaker 1: kitchen with my mom, you know, because you if you're 268 00:15:05,240 --> 00:15:07,440 Speaker 1: gonna kitch your mom, if there are no such things 269 00:15:07,440 --> 00:15:10,760 Speaker 1: as measuring cups, it will confuse you because if it 270 00:15:10,800 --> 00:15:12,600 Speaker 1: is a measuring cup, you can't even read the numbers 271 00:15:12,640 --> 00:15:15,160 Speaker 1: on the side anymore. Okay, so she knows what the 272 00:15:15,240 --> 00:15:17,840 Speaker 1: quarter is, a half, a third and all that stuff. Uh, 273 00:15:18,080 --> 00:15:19,880 Speaker 1: if you if you don't know, if you don't believe, 274 00:15:20,160 --> 00:15:23,360 Speaker 1: work with her. That's why it's hard to get recipes 275 00:15:23,480 --> 00:15:27,400 Speaker 1: from elders, because they just cook it. They're just bake it, 276 00:15:27,760 --> 00:15:29,520 Speaker 1: and we're in there trying to go how much is that? 277 00:15:30,240 --> 00:15:32,440 Speaker 1: Is that a pitch? Is that pitched me? That's an eight? 278 00:15:33,000 --> 00:15:35,160 Speaker 1: Just grab some stuff and putting that boy going by 279 00:15:35,200 --> 00:15:37,880 Speaker 1: my business. That's what I felt your book was. I 280 00:15:37,920 --> 00:15:41,160 Speaker 1: felt your book was like usually going, you're on my way, y'all, 281 00:15:41,280 --> 00:15:43,360 Speaker 1: Y're just messing up my kitchen. I just see Alexander 282 00:15:43,400 --> 00:15:45,680 Speaker 1: there coming to kid. Well, y'all just get out. Just 283 00:15:45,720 --> 00:15:50,160 Speaker 1: get out of the kitchen. I got this. I don't 284 00:15:49,640 --> 00:15:54,840 Speaker 1: need an intimidating moment to you. You know, the recipes 285 00:15:54,840 --> 00:15:58,400 Speaker 1: are meant to be used. It's not just a book 286 00:15:58,440 --> 00:16:00,920 Speaker 1: that you look at the night's picture and go, oh, 287 00:16:01,000 --> 00:16:04,440 Speaker 1: how nice, which I could make that. No, you can 288 00:16:04,600 --> 00:16:07,520 Speaker 1: make it. Yes and yes, and this is what we've 289 00:16:07,560 --> 00:16:11,000 Speaker 1: created here. Wow, and you created something specially. We're gonna 290 00:16:11,000 --> 00:16:13,320 Speaker 1: be right back from my man. I hope you enjoying 291 00:16:13,320 --> 00:16:15,320 Speaker 1: this because I'm enjoying because we're about to get into 292 00:16:15,320 --> 00:16:17,840 Speaker 1: some more recipes and go through each chapter a little bit, 293 00:16:18,120 --> 00:16:20,760 Speaker 1: just to give you a journey, because each chapter has 294 00:16:20,760 --> 00:16:22,680 Speaker 1: a story to tell as to why he's doing it 295 00:16:22,960 --> 00:16:25,480 Speaker 1: and how he's selling it. Also, more importantly, he has 296 00:16:25,520 --> 00:16:28,080 Speaker 1: a spiritual chapter and he has a gospel chapter, and 297 00:16:28,120 --> 00:16:30,520 Speaker 1: I want to know the difference between the two. Were 298 00:16:30,680 --> 00:16:33,160 Speaker 1: right back with more money Making Conversations and my guests 299 00:16:33,840 --> 00:16:41,440 Speaker 1: Dane's Beard Awardee, Grammy Awardee, Tony Award Awardee, Alexander Smalls. 300 00:16:46,960 --> 00:16:51,600 Speaker 1: Money Making Conversations continues online at www dot money Making 301 00:16:51,640 --> 00:16:56,080 Speaker 1: Conversations dot com and follow money Making Conversations on Facebook, Twitter, 302 00:16:56,320 --> 00:16:59,760 Speaker 1: and Instagram. Ladies and gentlemen, it's time you stop thinking 303 00:16:59,760 --> 00:17:03,640 Speaker 1: about your dreams and put some plans into action. I 304 00:17:03,760 --> 00:17:06,520 Speaker 1: just Rushan McDonald. You're listening to money making conversations. My 305 00:17:06,600 --> 00:17:09,160 Speaker 1: guests is a Tuning nine team recipient of a James 306 00:17:09,200 --> 00:17:12,119 Speaker 1: Burard Award for his cookbook Between Hall and and Heaven. 307 00:17:13,040 --> 00:17:15,920 Speaker 1: He was recently U bestowed The Creative Spirit of War 308 00:17:16,000 --> 00:17:20,479 Speaker 1: from the Black Alumna Pratt by the infamous Cicily Tyson 309 00:17:21,359 --> 00:17:23,520 Speaker 1: on the show today. It's a new book out and 310 00:17:23,560 --> 00:17:25,520 Speaker 1: I'm really excited about this book to share with my 311 00:17:25,600 --> 00:17:28,480 Speaker 1: audience because you know, everybody knows how I love food. Uh. 312 00:17:28,720 --> 00:17:31,359 Speaker 1: My birthday is tomorrow, so everybody knows I will be 313 00:17:31,400 --> 00:17:34,480 Speaker 1: eating Upper Storm desserts left and right, and I'll be 314 00:17:34,520 --> 00:17:37,199 Speaker 1: posting it all on my social media. This book right here, 315 00:17:37,240 --> 00:17:39,800 Speaker 1: I want to post on my social media. It's called Meals, 316 00:17:39,960 --> 00:17:43,520 Speaker 1: Music and Music Recipes from my African American Kitchen. This 317 00:17:43,560 --> 00:17:45,800 Speaker 1: man is from the low Country of South Carolina. His 318 00:17:45,880 --> 00:17:48,720 Speaker 1: name is Alexandra Small. Now, when I keep saying low country, 319 00:17:48,800 --> 00:17:50,640 Speaker 1: would you explain to everybody when I'm talking about When 320 00:17:50,640 --> 00:17:55,240 Speaker 1: I say low country, Alexander, the low country is below 321 00:17:55,320 --> 00:17:59,960 Speaker 1: sea level. Low country is suing part of South Carolina, 322 00:18:00,040 --> 00:18:04,600 Speaker 1: the out of bank Um out of Banks of Georgia. 323 00:18:05,080 --> 00:18:09,280 Speaker 1: So you you down there in Gechy Island. There you go, 324 00:18:10,240 --> 00:18:13,639 Speaker 1: and I mean good food, good people down there. You 325 00:18:13,640 --> 00:18:15,800 Speaker 1: know what I'm saying. It's a it's a lot of 326 00:18:15,840 --> 00:18:18,679 Speaker 1: water down there, so mosquitoes will kill you. I'm just 327 00:18:18,720 --> 00:18:20,639 Speaker 1: going down You need to go down there. Brother, If 328 00:18:20,640 --> 00:18:22,639 Speaker 1: you've got problems with mosquitoes, you don't want to go 329 00:18:22,720 --> 00:18:25,359 Speaker 1: down to Charleston Low Country area. I just gonna let 330 00:18:25,400 --> 00:18:28,280 Speaker 1: you know about that right now. You know, when the 331 00:18:28,320 --> 00:18:30,040 Speaker 1: heat is, oh, you know what I'm talking about. You 332 00:18:30,040 --> 00:18:32,200 Speaker 1: know what I'm talking about. So so when I when 333 00:18:32,200 --> 00:18:33,720 Speaker 1: I when I go through this book and I started 334 00:18:33,760 --> 00:18:37,200 Speaker 1: reading these various chapters, let's talk about why you name 335 00:18:37,320 --> 00:18:39,560 Speaker 1: each chapter the where you named it before we get 336 00:18:39,600 --> 00:18:43,240 Speaker 1: into other recipes there. Alexander, Well, that's that's that's a 337 00:18:43,400 --> 00:18:47,360 Speaker 1: brilliant question, my friend. Thank you. Um, you know, it's 338 00:18:47,440 --> 00:18:52,119 Speaker 1: really about my life and lens of musical disciplines, you know, 339 00:18:52,359 --> 00:18:57,080 Speaker 1: and and certainly coming from a southern family. My mother 340 00:18:57,240 --> 00:19:00,280 Speaker 1: was piscum pelling, but my father was a baptised so 341 00:19:00,400 --> 00:19:04,359 Speaker 1: you know, Baptist one out and you know, while mother 342 00:19:04,560 --> 00:19:07,120 Speaker 1: was not. Uh she would kind of roll our eyes 343 00:19:07,200 --> 00:19:11,000 Speaker 1: when the folks done shouting and carrying on. Um, she 344 00:19:11,080 --> 00:19:19,840 Speaker 1: was respectful, wasn't that thing? So you know in the South, 345 00:19:19,960 --> 00:19:24,440 Speaker 1: I mean you're there with the richness of music and 346 00:19:24,440 --> 00:19:29,080 Speaker 1: and African American music was foundational. Um I was the 347 00:19:29,160 --> 00:19:33,560 Speaker 1: odd kid who was seeing classical music and reciting Shakespeare. Uh, 348 00:19:33,600 --> 00:19:36,959 Speaker 1: and like where where did that boy come from? You know? 349 00:19:38,160 --> 00:19:41,760 Speaker 1: But you know it was part of my life. So 350 00:19:42,560 --> 00:19:45,520 Speaker 1: at this season in my life, I like to say 351 00:19:45,800 --> 00:19:49,159 Speaker 1: I now have a view of life. Um. You know, 352 00:19:49,359 --> 00:19:54,520 Speaker 1: I have had several careers, pursued several interests and passions. 353 00:19:54,880 --> 00:19:59,119 Speaker 1: I've been very fortunate to indulge all of my passions 354 00:19:59,200 --> 00:20:03,919 Speaker 1: and joys and still doing so. But what really shaped 355 00:20:03,960 --> 00:20:06,600 Speaker 1: my life was food and music. And so how could 356 00:20:06,640 --> 00:20:10,280 Speaker 1: I bring those two things together in a way that 357 00:20:11,160 --> 00:20:15,399 Speaker 1: essentially shares with the world whore I am and what 358 00:20:15,600 --> 00:20:18,720 Speaker 1: is important to me? 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You know 395 00:22:20,760 --> 00:22:22,800 Speaker 1: it's really it's special that you're saying it that way, 396 00:22:22,840 --> 00:22:25,359 Speaker 1: because when I think about let's talk about the African 397 00:22:25,400 --> 00:22:28,800 Speaker 1: American community, you know, music and food, you know backyard, 398 00:22:29,600 --> 00:22:32,240 Speaker 1: you know, you know, whenever the food, when what happens, 399 00:22:32,240 --> 00:22:36,359 Speaker 1: when the food is really good, we start humming, no, no, no, 400 00:22:36,480 --> 00:22:39,399 Speaker 1: we think, well, thing when we're making it, come on night, 401 00:22:39,560 --> 00:22:47,399 Speaker 1: when we're eating it, come on, alexand we can be 402 00:22:47,440 --> 00:22:54,439 Speaker 1: sitting down, carrying on, you know, you know, backing up, 403 00:22:54,480 --> 00:22:57,439 Speaker 1: you don't tell me alexand all this is good backing 404 00:22:57,520 --> 00:23:02,120 Speaker 1: up and then coming forward. Just no. You know this 405 00:23:02,160 --> 00:23:04,159 Speaker 1: is why he used to say, no singing at the table. 406 00:23:05,119 --> 00:23:09,520 Speaker 1: Stop that singing, boy, I'm singing at the table. Good 407 00:23:09,520 --> 00:23:11,920 Speaker 1: in the outfit. You know you've been into one of 408 00:23:11,960 --> 00:23:16,639 Speaker 1: those butter milk biscuits or or or some fried chicken 409 00:23:17,160 --> 00:23:19,600 Speaker 1: or stop right there, stop right there, stop right dumbling 410 00:23:19,560 --> 00:23:22,199 Speaker 1: and stop right there, Alexander Fried. I looked at that 411 00:23:22,240 --> 00:23:25,480 Speaker 1: picture fried that fried chicken in the book here, because see, 412 00:23:25,600 --> 00:23:29,040 Speaker 1: I'm gonna telling some man, I I love fried chickets. 413 00:23:29,200 --> 00:23:32,680 Speaker 1: Never have done it right, never have done it right. 414 00:23:33,119 --> 00:23:37,560 Speaker 1: But I saw it this because you got buttermilk in there. 415 00:23:38,080 --> 00:23:43,880 Speaker 1: I saw that I was my favorite chapter that I'm 416 00:23:43,960 --> 00:23:45,439 Speaker 1: gonna go down to it right here because I have 417 00:23:45,480 --> 00:23:47,040 Speaker 1: because you're like what I told you. I went through 418 00:23:47,119 --> 00:23:49,359 Speaker 1: various through your whole book, and I went to one chapter. 419 00:23:49,359 --> 00:23:52,800 Speaker 1: It's one chapter, the Diva's chapter that's okay, that dishes 420 00:23:52,920 --> 00:23:57,000 Speaker 1: meat and chicken. That chapter I told about six recipes 421 00:23:57,040 --> 00:24:01,600 Speaker 1: from that chapter alone. There I'm at okay. Now, I 422 00:24:01,640 --> 00:24:03,879 Speaker 1: started with the Southern fried chicken that's on the page 423 00:24:03,920 --> 00:24:06,200 Speaker 1: one thirty one. I'm ready for you, man, what you 424 00:24:06,240 --> 00:24:08,680 Speaker 1: ain't gonna do my show and act like I don't 425 00:24:08,680 --> 00:24:11,600 Speaker 1: know what I'm talking about. That's the one man, that's 426 00:24:11,640 --> 00:24:13,800 Speaker 1: the one with a picture. The chicken looks just like 427 00:24:13,840 --> 00:24:16,359 Speaker 1: cut tucky fried chicken. That look at it. Look at 428 00:24:16,359 --> 00:24:18,159 Speaker 1: that look at it right there. You know that that 429 00:24:18,200 --> 00:24:21,280 Speaker 1: looks like the original original recipe. I'm telling you right there, 430 00:24:21,600 --> 00:24:24,280 Speaker 1: I'm so mad looking at this chicken right here, because 431 00:24:24,280 --> 00:24:28,840 Speaker 1: it looks at Oh my goodness, I'm sho. I'm sure 432 00:24:28,920 --> 00:24:30,920 Speaker 1: he thought I was lying, but I had to show 433 00:24:31,000 --> 00:24:34,000 Speaker 1: him the picture of that. That right that's Southern fried chicken. Now, 434 00:24:34,040 --> 00:24:37,679 Speaker 1: I got me a master built you know, uh deep fryer. 435 00:24:37,880 --> 00:24:40,560 Speaker 1: So I already got that. And you said, Rashan, that's 436 00:24:40,560 --> 00:24:42,719 Speaker 1: what I'm acting like. You talking to me right now 437 00:24:42,760 --> 00:24:47,280 Speaker 1: with your book. You know, to two three pounds chicken 438 00:24:47,320 --> 00:24:51,639 Speaker 1: to uh of chicken, cutting's eight pieces. Two cups of 439 00:24:51,640 --> 00:24:53,360 Speaker 1: butter milk right there is I think that's the key. 440 00:24:53,480 --> 00:24:55,960 Speaker 1: Right there, there's two cups of butter milk. And you said, 441 00:24:55,960 --> 00:24:59,399 Speaker 1: one tablespoon of garlic powder, one tablespoon of onion powder, 442 00:24:59,680 --> 00:25:02,840 Speaker 1: one a spool of cayenne pepper. That's key right there. 443 00:25:03,119 --> 00:25:06,520 Speaker 1: And then you come back with the sweet paprika, and 444 00:25:06,560 --> 00:25:09,879 Speaker 1: then you gotta have then you gotta come up with 445 00:25:09,880 --> 00:25:11,720 Speaker 1: that salt and pepper. Gotta have that salt and pepper 446 00:25:11,800 --> 00:25:13,520 Speaker 1: right up in there. Then you came up with the 447 00:25:13,520 --> 00:25:16,000 Speaker 1: peanut all like I said, I'm good because I got 448 00:25:16,000 --> 00:25:18,520 Speaker 1: the master bill deep fry. I already got the peanut 449 00:25:18,560 --> 00:25:20,639 Speaker 1: all in that. Now here's the here's the question. I 450 00:25:20,640 --> 00:25:24,800 Speaker 1: gotta ask you. When do you know that the chicken's done? Uh? 451 00:25:26,160 --> 00:25:28,160 Speaker 1: You know, does it does it float to the top 452 00:25:28,280 --> 00:25:30,440 Speaker 1: or how do you that's the only one. That's the 453 00:25:30,480 --> 00:25:32,720 Speaker 1: only thing making me nervous right now, Alex, and walk 454 00:25:32,800 --> 00:25:35,200 Speaker 1: me through that last stage. Or I got in there. 455 00:25:35,240 --> 00:25:37,840 Speaker 1: You said eight to ten minutes, turn the pieces carefully 456 00:25:37,880 --> 00:25:40,440 Speaker 1: and fried to a golden brown. Usually usually take five 457 00:25:40,480 --> 00:25:42,960 Speaker 1: to six minutes. Whoa, because you know I can't I 458 00:25:43,040 --> 00:25:44,880 Speaker 1: can't buy it in no chicken. It's not always done. 459 00:25:45,000 --> 00:25:47,639 Speaker 1: So that's just follows. But you know the secret is 460 00:25:47,680 --> 00:25:50,920 Speaker 1: to make sure that your oil is at the right temperature. Yes, yes, 461 00:25:51,080 --> 00:25:55,600 Speaker 1: and seeing how you have that fancy deep that's the temperature, 462 00:25:56,040 --> 00:25:58,760 Speaker 1: because that's the key. I mean, you know you can 463 00:25:58,800 --> 00:26:01,800 Speaker 1: tell people what to do. They don't get that tempisture. Right, 464 00:26:01,960 --> 00:26:04,760 Speaker 1: it's gonna be a man. That's right, that's right, that's right. 465 00:26:04,800 --> 00:26:08,679 Speaker 1: It's too high, the chicken will brown too bad, you know. 466 00:26:09,000 --> 00:26:11,959 Speaker 1: And if it's too low, the oil it's gonna be 467 00:26:12,040 --> 00:26:15,680 Speaker 1: full of soggy oil. So you gotta get that right. 468 00:26:16,119 --> 00:26:18,800 Speaker 1: And then the instructions here will just move you right 469 00:26:18,840 --> 00:26:21,359 Speaker 1: through it. My man, you'll be you know what I 470 00:26:21,440 --> 00:26:23,879 Speaker 1: like about alexand he know, he knows I got the vibe. 471 00:26:23,920 --> 00:26:25,439 Speaker 1: Go on with him, you know, I say, he know 472 00:26:25,520 --> 00:26:27,480 Speaker 1: him on point. I'm telling something. I'ma tell you something. 473 00:26:27,480 --> 00:26:29,719 Speaker 1: In this book. You had a recipe for something. I 474 00:26:29,760 --> 00:26:32,760 Speaker 1: have not eaten this since I was a teenager. Okay, 475 00:26:33,200 --> 00:26:38,680 Speaker 1: pan fried rabbit. Come on that like chicken, come on that. 476 00:26:39,720 --> 00:26:43,320 Speaker 1: You know, you know you gotta have some rabbits. I mean, 477 00:26:43,359 --> 00:26:46,560 Speaker 1: you know, see my my, my, my father, and the 478 00:26:46,680 --> 00:26:49,919 Speaker 1: and the men of his brothers and my grandfather. They 479 00:26:49,920 --> 00:26:56,879 Speaker 1: were hunter right right, they had God see well, I 480 00:26:56,880 --> 00:26:58,960 Speaker 1: saw the rabbit. And then you follow that up with 481 00:26:59,000 --> 00:27:04,240 Speaker 1: the venison, the marinated venison roast. Absolutely, I have never 482 00:27:04,480 --> 00:27:10,160 Speaker 1: ever even thought of eating something a roast of venison. Man. Man, 483 00:27:10,440 --> 00:27:14,159 Speaker 1: it's so good. But listen, and it's it's it's uh, 484 00:27:14,280 --> 00:27:17,800 Speaker 1: it doesn't have a lot of fact. It's very lean 485 00:27:18,600 --> 00:27:21,800 Speaker 1: and full of proteins. And you know, I mean, the 486 00:27:22,320 --> 00:27:24,320 Speaker 1: only way you mess it up is you cook it 487 00:27:24,400 --> 00:27:28,480 Speaker 1: too long, because it doesn't have that that that running 488 00:27:28,480 --> 00:27:30,600 Speaker 1: through it in that way. So you have to really 489 00:27:30,640 --> 00:27:34,720 Speaker 1: make sure that you and it's it's best when it's 490 00:27:34,840 --> 00:27:38,320 Speaker 1: medium as opposed to well done, you know. I mean, 491 00:27:38,600 --> 00:27:41,040 Speaker 1: it shocked me that people go out here and all 492 00:27:41,040 --> 00:27:43,719 Speaker 1: this money on the stake and they killed the thing again. 493 00:27:44,280 --> 00:27:47,560 Speaker 1: And and I had to I had to learn that too, 494 00:27:47,600 --> 00:27:49,320 Speaker 1: because I was killing a lot of steaks at one 495 00:27:49,320 --> 00:27:51,880 Speaker 1: time in my life. You gotta have a little pick. 496 00:27:52,359 --> 00:27:54,960 Speaker 1: I mean, I was a well done king, gonna kill you, 497 00:27:55,440 --> 00:27:57,440 Speaker 1: but I was a well done king, didn't. I walked 498 00:27:57,440 --> 00:27:59,119 Speaker 1: into one of his restaurant. I said, I can't. I 499 00:27:59,119 --> 00:28:01,760 Speaker 1: can't let you do my like that. Sir, all right right, 500 00:28:02,000 --> 00:28:03,439 Speaker 1: he said, you just why are you? Why are you 501 00:28:03,480 --> 00:28:07,840 Speaker 1: eating eating it? I said, you done? Now. Now, the 502 00:28:07,880 --> 00:28:14,879 Speaker 1: one thing you didn't mention, which is a Carolina uh specialty. Uh. 503 00:28:15,040 --> 00:28:17,800 Speaker 1: We are known to this item and that's the quail. 504 00:28:18,560 --> 00:28:22,000 Speaker 1: Oh well, I'm not trying to give away everything. I'm 505 00:28:22,000 --> 00:28:25,080 Speaker 1: just gonna see all I'm just telling you that this 506 00:28:25,119 --> 00:28:28,160 Speaker 1: book is great. I'm just put this Roushawan and Alexandoners 507 00:28:28,160 --> 00:28:30,600 Speaker 1: just having a conversation. How I pick you some I 508 00:28:30,640 --> 00:28:33,160 Speaker 1: mean some home runs out of this book. And they're 509 00:28:33,160 --> 00:28:36,800 Speaker 1: still grand slams left in this book. Okay. Now, the 510 00:28:36,880 --> 00:28:39,040 Speaker 1: interesting thing about is that when you say quail, you 511 00:28:39,080 --> 00:28:42,720 Speaker 1: say rabbit, you say venison. I have not received a 512 00:28:42,720 --> 00:28:46,200 Speaker 1: cookbook that had that in it. And then you did 513 00:28:47,000 --> 00:28:50,800 Speaker 1: contemporary absolutely absolutely. And then here's the thing that I 514 00:28:50,840 --> 00:28:56,680 Speaker 1: loved the death the Bourbon Preylan candid bake hands. Baby listen, now, 515 00:28:56,880 --> 00:28:59,720 Speaker 1: I left that hire. This is not very famous hair man, 516 00:29:00,000 --> 00:29:03,080 Speaker 1: are you? Um Uh? When I years ago, when I 517 00:29:03,080 --> 00:29:06,840 Speaker 1: first started my career, before my first restaurant, the New 518 00:29:06,920 --> 00:29:11,040 Speaker 1: York Times did a special on me ientertaining at my 519 00:29:11,280 --> 00:29:15,560 Speaker 1: house in the country. We're talking over twenty five years ago, 520 00:29:16,160 --> 00:29:19,640 Speaker 1: and the centerpiece of this article in the New York Times, 521 00:29:19,760 --> 00:29:25,240 Speaker 1: uh magazine was that bourbon Praline ham. Now it's something 522 00:29:25,520 --> 00:29:28,720 Speaker 1: I came up with and accompanied with a black guyed 523 00:29:28,720 --> 00:29:31,520 Speaker 1: p and a Rubles salad. I needed. I need a 524 00:29:31,520 --> 00:29:33,880 Speaker 1: couple of stars because I wanted to make sure when 525 00:29:33,920 --> 00:29:37,640 Speaker 1: you get the opportunity to do something as you know, 526 00:29:38,080 --> 00:29:40,160 Speaker 1: for the New York Times. You need to make sure 527 00:29:40,200 --> 00:29:45,320 Speaker 1: they remember you. So that bourbon pralin Ham that was coated, 528 00:29:45,640 --> 00:29:48,479 Speaker 1: it looked like a candy apple, you know, I mean 529 00:29:49,320 --> 00:29:53,840 Speaker 1: it's just glazed al And that became the signature piece. 530 00:29:54,200 --> 00:30:00,000 Speaker 1: Brian Gumbo used to uh request that ham every time 531 00:30:00,080 --> 00:30:02,560 Speaker 1: might do the Today Show. He wanted that ham on 532 00:30:02,600 --> 00:30:05,720 Speaker 1: that show, the same way he moved to see CBS. 533 00:30:05,760 --> 00:30:10,160 Speaker 1: The same thing. And and and it's a killer ham. 534 00:30:11,000 --> 00:30:14,600 Speaker 1: My first cookbook, I made the mistake of leaving it out. 535 00:30:15,320 --> 00:30:17,440 Speaker 1: Oh you would have thought it was a revolution. And 536 00:30:17,480 --> 00:30:22,160 Speaker 1: I can't do it on perfect right. Well, you know, 537 00:30:22,520 --> 00:30:25,080 Speaker 1: like I told you, I read your book now like 538 00:30:25,280 --> 00:30:27,640 Speaker 1: as you can see, I'm putting out some home morons 539 00:30:27,680 --> 00:30:30,800 Speaker 1: out of here. Now this is the country boy and 540 00:30:30,880 --> 00:30:33,240 Speaker 1: me this is the country boar and met Okay. When 541 00:30:33,240 --> 00:30:38,920 Speaker 1: I saw the braids, ox tails would turn up to okrah, Yeah, 542 00:30:39,720 --> 00:30:43,840 Speaker 1: everybody do COLLI grees, everybody do must degrees, but turnups 543 00:30:45,360 --> 00:30:47,920 Speaker 1: turn up. What I will tell you as a child, 544 00:30:47,960 --> 00:30:51,880 Speaker 1: I didn't like color crane, only like turnip gran and 545 00:30:51,920 --> 00:30:54,200 Speaker 1: I like and this is something I don't know if 546 00:30:54,200 --> 00:30:56,280 Speaker 1: you know what polk salad is do you know what 547 00:30:56,280 --> 00:30:59,360 Speaker 1: polk salade is. No, no, sir, no, sir. Folk salad 548 00:30:59,600 --> 00:31:03,400 Speaker 1: is like like a collar green or turnip or turnip 549 00:31:03,440 --> 00:31:07,440 Speaker 1: green that grows wild. It's a wild green that we 550 00:31:07,480 --> 00:31:12,440 Speaker 1: eat in the South. And my mother was mixed uh 551 00:31:12,480 --> 00:31:17,840 Speaker 1: the turnip greens with the poke uh salad um and 552 00:31:17,840 --> 00:31:21,280 Speaker 1: and then roast the turnips and lay them on top 553 00:31:21,280 --> 00:31:24,200 Speaker 1: of the turnip greens my favorites. So I did started 554 00:31:24,280 --> 00:31:28,200 Speaker 1: eating colar greens really until I was a dolt, and 555 00:31:28,320 --> 00:31:33,240 Speaker 1: so I wanted to breathe back that experience of the 556 00:31:33,280 --> 00:31:38,400 Speaker 1: turnip greens and the ox tails and okra. Now uh. 557 00:31:38,520 --> 00:31:43,200 Speaker 1: In all my travels throughout well in the world included 558 00:31:43,240 --> 00:31:47,320 Speaker 1: South America. I end up in Brazil at a luncheon 559 00:31:47,600 --> 00:31:50,720 Speaker 1: at a dear friends and what does this housekeeper cooks 560 00:31:50,800 --> 00:31:57,600 Speaker 1: make for us ox tails with with okra? And I'm like, 561 00:31:57,800 --> 00:32:01,840 Speaker 1: here we are like people all over the world. You 562 00:32:01,920 --> 00:32:05,680 Speaker 1: know who we are? Eat, yes, sir, yes sir, yes sir. 563 00:32:05,960 --> 00:32:08,320 Speaker 1: And that's beautiful. Okay, now you know we're talking about 564 00:32:08,360 --> 00:32:10,680 Speaker 1: all this good food. Did I go to the jukebox 565 00:32:10,800 --> 00:32:14,520 Speaker 1: music chapter that's your bread, biscuits and muffin because you 566 00:32:14,600 --> 00:32:16,920 Speaker 1: have it? Tell yourself. My wife gets on my nerve 567 00:32:17,000 --> 00:32:19,120 Speaker 1: because you know I'll tell her I want to die. 568 00:32:19,200 --> 00:32:20,960 Speaker 1: I still eat corn bread. I still eat my I 569 00:32:21,200 --> 00:32:23,120 Speaker 1: eat my bread. Now, I'm a bread. I'm gonna going 570 00:32:23,120 --> 00:32:26,360 Speaker 1: to the grave eating bread. I'm especially corn. I'm going 571 00:32:26,360 --> 00:32:31,280 Speaker 1: to Here comes here comes your magical licture again. Buttermilk? See? 572 00:32:31,640 --> 00:32:33,840 Speaker 1: Is this man know what to do with buttermilk? See? 573 00:32:34,080 --> 00:32:36,680 Speaker 1: And this makes me so mad because buttermilk is hard 574 00:32:36,720 --> 00:32:40,600 Speaker 1: to find in the grocery store. They got little. It 575 00:32:40,640 --> 00:32:42,719 Speaker 1: makes me mad because I use buttermilk. See. I'm I'm 576 00:32:42,720 --> 00:32:45,080 Speaker 1: gonna tell you how country I am. I give me 577 00:32:45,120 --> 00:32:47,960 Speaker 1: a glass of buttermilk. Push sugar in that bad boy, 578 00:32:48,120 --> 00:32:50,160 Speaker 1: and I crumbled me up some corn bread in there, 579 00:32:50,320 --> 00:32:58,760 Speaker 1: and I'm set. I'm set. We used to call that man. 580 00:32:59,400 --> 00:33:04,040 Speaker 1: I'm not call that alexand I am sat. Listen. I 581 00:33:04,160 --> 00:33:09,440 Speaker 1: know who you are, my aunt who just to teach 582 00:33:09,520 --> 00:33:13,920 Speaker 1: me from piano, like she would burn the corn bread 583 00:33:14,040 --> 00:33:17,040 Speaker 1: the day of old corn bread, flying the toes to 584 00:33:17,120 --> 00:33:19,680 Speaker 1: put old burnt on it, crumble up in a bowl, 585 00:33:20,120 --> 00:33:22,840 Speaker 1: pull out the butter, milk and the sugar, just like 586 00:33:22,880 --> 00:33:27,320 Speaker 1: you said, feeling good. Feel I'm gonna tell you something 587 00:33:27,560 --> 00:33:29,040 Speaker 1: it's a it's a deal about it. And you cut 588 00:33:29,040 --> 00:33:32,680 Speaker 1: to my house right now, Alexander. I will have some 589 00:33:32,720 --> 00:33:35,400 Speaker 1: buttermilk in there, and I'll make you feel at home 590 00:33:35,800 --> 00:33:38,320 Speaker 1: because I crumble me up some books you want, you want, 591 00:33:38,400 --> 00:33:40,239 Speaker 1: you want some corn bread and butter milk, and you're 592 00:33:40,280 --> 00:33:43,120 Speaker 1: gonna say yes, and we'll sit out there from that fireplace, 593 00:33:43,480 --> 00:33:46,200 Speaker 1: talk some stories, and I'll be even with my little brother. 594 00:33:46,280 --> 00:33:48,120 Speaker 1: That's what I'd be doing with you, brother, even with 595 00:33:48,160 --> 00:33:49,880 Speaker 1: my little brother. But I want to go back because 596 00:33:49,880 --> 00:33:52,480 Speaker 1: I jumped so far, because I wanted to go back 597 00:33:52,480 --> 00:33:57,040 Speaker 1: to the spiritual chapter, which is rising, and then the Gospel, 598 00:33:57,280 --> 00:33:59,760 Speaker 1: which is the field greens and green things. The reason 599 00:33:59,840 --> 00:34:02,080 Speaker 1: I'm wanted to go back there because one is called 600 00:34:02,120 --> 00:34:04,880 Speaker 1: spiritual and one is called gospel. And I wanted to 601 00:34:04,960 --> 00:34:07,280 Speaker 1: before and I asked that question earlier, and I want 602 00:34:07,320 --> 00:34:09,960 Speaker 1: to make sure before in this interview. What is the 603 00:34:09,960 --> 00:34:15,320 Speaker 1: difference between spiritual and gospel? Okay, so spiritual? Spiritual is 604 00:34:15,400 --> 00:34:21,160 Speaker 1: your grains? Spiritual is that foundation food you know where 605 00:34:21,200 --> 00:34:24,560 Speaker 1: I'm from, right is king. If if my mother put 606 00:34:24,560 --> 00:34:28,319 Speaker 1: down a meal and decided, well she was gonna do potatoes, 607 00:34:28,560 --> 00:34:31,040 Speaker 1: to do something different, my father would get up from 608 00:34:31,040 --> 00:34:33,719 Speaker 1: the table until she had made the right, and then 609 00:34:33,760 --> 00:34:35,680 Speaker 1: you come back. I don't get how hunger he was. 610 00:34:36,200 --> 00:34:39,000 Speaker 1: This man had to have a right every day, twice 611 00:34:39,000 --> 00:34:41,840 Speaker 1: a day. He could beat it three times a day. 612 00:34:42,200 --> 00:34:45,959 Speaker 1: But you were traded in the breakfast rights for grit. 613 00:34:46,600 --> 00:34:50,480 Speaker 1: So these are these are spiritual grains, you know. This 614 00:34:50,560 --> 00:34:53,480 Speaker 1: is and and this is also what we passed on. 615 00:34:54,200 --> 00:34:58,280 Speaker 1: The grains are uh the week. These are very important 616 00:34:58,320 --> 00:35:00,840 Speaker 1: things to who we are and I die, so I 617 00:35:00,960 --> 00:35:05,320 Speaker 1: made them spirituals Okay, yes, yes, yes, The gospel is 618 00:35:05,360 --> 00:35:09,120 Speaker 1: a garden. I spent a lot of time my grandfather, 619 00:35:09,640 --> 00:35:13,280 Speaker 1: who was they referred to as a city farmer, because 620 00:35:13,360 --> 00:35:16,719 Speaker 1: once we moved the family from south from Charleston, South 621 00:35:16,760 --> 00:35:20,840 Speaker 1: Carolina to spotan berg Um, he then made himself a 622 00:35:20,880 --> 00:35:24,440 Speaker 1: garden in his backyard that was about a half an acre. 623 00:35:25,280 --> 00:35:31,799 Speaker 1: And in that garden is where so much of my greening, uh, 624 00:35:32,000 --> 00:35:36,000 Speaker 1: my maturity. Those talks with Grandpa, I would work in 625 00:35:36,160 --> 00:35:39,680 Speaker 1: a garden with him, We would grow stup. This is 626 00:35:39,719 --> 00:35:43,120 Speaker 1: the gospel, you know, I mean, because what you have 627 00:35:43,200 --> 00:35:48,000 Speaker 1: to understand about black folks who who come from a 628 00:35:48,080 --> 00:35:54,359 Speaker 1: legacy and heritage inflayed um uh and slavery. You know, um, 629 00:35:55,239 --> 00:35:58,880 Speaker 1: they were very spiritual because coming from Africa, there was 630 00:35:58,920 --> 00:36:05,480 Speaker 1: a lot of ritual which got translated into uh Christianity. 631 00:36:05,960 --> 00:36:09,600 Speaker 1: But the practice was still the same. I mean when 632 00:36:09,640 --> 00:36:12,680 Speaker 1: when you when you had the plant in the garden, 633 00:36:13,719 --> 00:36:17,320 Speaker 1: you had a prayer. You know, it was sacred before 634 00:36:17,360 --> 00:36:21,040 Speaker 1: you killed that animal, for for to feed your family, 635 00:36:21,080 --> 00:36:22,720 Speaker 1: and that was the only reason to kill an animal. 636 00:36:23,400 --> 00:36:26,719 Speaker 1: There was a prayer. So this is the gospel of 637 00:36:26,880 --> 00:36:31,920 Speaker 1: who we are. Awesome, that's beautiful, stately, you know, on 638 00:36:32,000 --> 00:36:36,480 Speaker 1: the spiritual. See, I'm fell in love with the Carolina 639 00:36:36,800 --> 00:36:40,960 Speaker 1: hopping Johns. Yea, and so you know, because you know 640 00:36:40,960 --> 00:36:42,920 Speaker 1: how many Johns you came by in the restaurant. You 641 00:36:42,920 --> 00:36:44,840 Speaker 1: can't get this a restaurant. When I was living in 642 00:36:44,960 --> 00:36:47,560 Speaker 1: Chicago during the Steve Harvard talk show, there was a 643 00:36:47,600 --> 00:36:50,800 Speaker 1: restaurant right across the street from Oprah Winfrey's old studio. 644 00:36:51,480 --> 00:36:53,560 Speaker 1: On his on his menu it had Hopping John's and 645 00:36:53,560 --> 00:36:55,640 Speaker 1: I should get it all the time. So when I 646 00:36:55,680 --> 00:36:58,200 Speaker 1: saw this in your book, I said, Rice in Peace, 647 00:36:58,320 --> 00:37:00,600 Speaker 1: I gotta pull this out. And then when I went 648 00:37:00,640 --> 00:37:02,719 Speaker 1: to the gospel, which is the Field Greens and Green 649 00:37:02,800 --> 00:37:06,200 Speaker 1: Things chapter, you don't know how much I love sweet pickles. 650 00:37:06,880 --> 00:37:09,919 Speaker 1: Sweet pickles is the pickle for me. And you gotta 651 00:37:10,000 --> 00:37:15,279 Speaker 1: sweet pickle potatoes out. Yeah, gotta be sweets. You know 652 00:37:15,320 --> 00:37:17,759 Speaker 1: these Northerners that'd be putting the old pickles in the 653 00:37:17,760 --> 00:37:22,839 Speaker 1: potato pallet. I can't stand it. You know, I gotta 654 00:37:22,880 --> 00:37:29,239 Speaker 1: have sweet. I'm talking to my man, Alexander Smallest books, Mills, music, 655 00:37:29,280 --> 00:37:32,400 Speaker 1: and muse recipes from my African American, from my African 656 00:37:32,440 --> 00:37:34,440 Speaker 1: American kitchen. See, I knew I was in love with 657 00:37:34,480 --> 00:37:36,680 Speaker 1: Alexander small because he said one key thing in this 658 00:37:36,760 --> 00:37:39,520 Speaker 1: conversation when you were talking about his dad. He said 659 00:37:39,640 --> 00:37:41,960 Speaker 1: he'd have grit He didn't have rice three times a day, 660 00:37:42,160 --> 00:37:46,560 Speaker 1: but he would trade out the rice for grits. I said, 661 00:37:46,840 --> 00:37:50,239 Speaker 1: my man right there, because Bro, I'm gonna just tell 662 00:37:50,280 --> 00:37:54,279 Speaker 1: you something, Mr Smalls, I am a grit man. Yes, 663 00:37:56,280 --> 00:37:59,200 Speaker 1: I love missing Because I'm telling something. Everybody needs to 664 00:37:59,280 --> 00:38:04,879 Speaker 1: understand this. Everybody can't make grits. No, this is people 665 00:38:04,920 --> 00:38:08,040 Speaker 1: are so It starts with a good product. Everybody to 666 00:38:08,200 --> 00:38:10,760 Speaker 1: know what good gritz. Come on, they're so busy buying, 667 00:38:11,160 --> 00:38:14,880 Speaker 1: you know, the quick service grit and cooking in the microwave. 668 00:38:15,320 --> 00:38:19,080 Speaker 1: He's done. Grat You go to these restaurants, they're not 669 00:38:19,280 --> 00:38:23,080 Speaker 1: serving you grits. That's serving you imitation dumb. There you go, 670 00:38:23,440 --> 00:38:25,320 Speaker 1: There you go, There you go. Now I'm a closing 671 00:38:25,360 --> 00:38:28,320 Speaker 1: out with the Serenades chapter. That's the cake, pies and pudding, 672 00:38:28,760 --> 00:38:30,919 Speaker 1: because you're I'm a dessert guy. I'm a dessert guy. 673 00:38:31,280 --> 00:38:34,000 Speaker 1: So everybody, now, I gotta I gotta let everybody because 674 00:38:34,000 --> 00:38:36,359 Speaker 1: I'm tell you, hi, I'm Alexander, and we're gonna meet together. 675 00:38:36,360 --> 00:38:38,239 Speaker 1: We're gonna we're gonna definitely connect over it because I 676 00:38:38,280 --> 00:38:41,560 Speaker 1: can tell how relationship about images right. Always when we 677 00:38:41,640 --> 00:38:44,279 Speaker 1: sit down and eat any restaurant, I'm always all in 678 00:38:44,320 --> 00:38:46,200 Speaker 1: my deserted. First, I'm gonna just let you know so 679 00:38:46,280 --> 00:38:50,640 Speaker 1: you won't be shocked. Oh I know, people like yeah, absolutely, absolute, 680 00:38:50,680 --> 00:38:53,439 Speaker 1: absolutely absolutely, So you're gonna go, oh yeah, r Sean 681 00:38:53,520 --> 00:38:55,040 Speaker 1: told me you're gonna do this. Go you know you 682 00:38:55,120 --> 00:38:57,200 Speaker 1: told so You're gonna be shocked. You And we're looking 683 00:38:57,200 --> 00:39:00,480 Speaker 1: at me like I'm crazy dessert menu. First, I don't know, 684 00:39:00,680 --> 00:39:03,880 Speaker 1: people like dude, dude, and then people turn around me. 685 00:39:04,160 --> 00:39:06,279 Speaker 1: He can't get ain't no wait either he makes me 686 00:39:06,400 --> 00:39:09,360 Speaker 1: sick or whatever whatever I'm gonna eat my dessert and 687 00:39:09,400 --> 00:39:11,719 Speaker 1: then that because people all get stared, they go, uh, 688 00:39:12,000 --> 00:39:14,200 Speaker 1: do you want the meal? You want the menu? Yes, sir, 689 00:39:14,280 --> 00:39:16,160 Speaker 1: I want that too. I just want my dessert first. 690 00:39:16,560 --> 00:39:19,520 Speaker 1: So there were two desserts that popped out. One was 691 00:39:19,560 --> 00:39:21,600 Speaker 1: a classic that I looked at it because I I, 692 00:39:22,400 --> 00:39:24,560 Speaker 1: you're adding something a little bit different than you're sweeper 693 00:39:24,560 --> 00:39:27,240 Speaker 1: tato pie. I think I'm gonna adding mind because mine 694 00:39:27,360 --> 00:39:30,400 Speaker 1: is good, Alexander, but I can tell it's not like 695 00:39:30,640 --> 00:39:33,920 Speaker 1: my mom's. And I looked at your recipe. I go, 696 00:39:34,480 --> 00:39:39,239 Speaker 1: he's adding something. So I'm gonna try your recipe, and 697 00:39:39,320 --> 00:39:41,400 Speaker 1: I think it's gonna be the magic one because everything 698 00:39:41,520 --> 00:39:44,040 Speaker 1: else in that book and just hearing your personality, I 699 00:39:44,160 --> 00:39:46,160 Speaker 1: think he's gonna bring me on home with the right 700 00:39:46,320 --> 00:39:50,600 Speaker 1: sweeper tato pipe. And then then then he had the 701 00:39:50,800 --> 00:39:56,160 Speaker 1: ice box lemon pie. Bro. If you know, it's one 702 00:39:56,160 --> 00:39:57,279 Speaker 1: of the it's one of the things. You know, you know, 703 00:39:57,320 --> 00:39:59,120 Speaker 1: when you're standing next to people and you're eating something good, 704 00:39:59,160 --> 00:40:01,520 Speaker 1: you just push them on the show. Get out of here. 705 00:40:02,040 --> 00:40:06,320 Speaker 1: You you're so stupid. You make me sick. You know, 706 00:40:06,440 --> 00:40:10,160 Speaker 1: obviously every negative thing to you, Alexander, it is all love. 707 00:40:10,719 --> 00:40:13,880 Speaker 1: You make me sick. You're a food though, right, you're stupid. 708 00:40:14,200 --> 00:40:17,680 Speaker 1: This is ridiculous what that ice box will do for you? Okay. 709 00:40:18,320 --> 00:40:20,080 Speaker 1: When I was a kid, it's one of the first 710 00:40:20,160 --> 00:40:22,719 Speaker 1: times I learned to make and and my and I 711 00:40:22,760 --> 00:40:26,080 Speaker 1: would make two, one for the family and one for me, 712 00:40:26,920 --> 00:40:28,759 Speaker 1: and that was my thing. I would make those like 713 00:40:29,120 --> 00:40:31,960 Speaker 1: and and Interestingly, my mother let meat as much as 714 00:40:32,040 --> 00:40:34,400 Speaker 1: I wanted to because she knew that that would be 715 00:40:34,520 --> 00:40:37,960 Speaker 1: that lemon rednge. Yes, sir, yes, you eat too much 716 00:40:38,040 --> 00:40:42,719 Speaker 1: of that. It's coming document interesting way, Yes, sir, yes, sir, 717 00:40:43,080 --> 00:40:46,320 Speaker 1: so so stop at two pieces at the time. Okay, 718 00:40:46,960 --> 00:40:49,640 Speaker 1: this is this is an amazing book, my friend. I 719 00:40:49,760 --> 00:40:53,440 Speaker 1: hope you enjoyed the interview Meals, music and music recipes 720 00:40:53,560 --> 00:40:57,280 Speaker 1: from My African American Kitchen by the brilliant Alexandra Small 721 00:40:57,440 --> 00:41:00,960 Speaker 1: and the equally brilliant Veronica Chambers twin and eighteen. You 722 00:41:01,040 --> 00:41:04,479 Speaker 1: want to James Beard's Award for your cookbook. I'm sure 723 00:41:04,560 --> 00:41:07,200 Speaker 1: you are the running again in twenty my friend. I 724 00:41:07,280 --> 00:41:09,480 Speaker 1: want to thank you. I'm support this on my social media. 725 00:41:09,520 --> 00:41:11,040 Speaker 1: Where can they buy the book right now? Before we 726 00:41:11,120 --> 00:41:15,120 Speaker 1: leave the airways? Uh, it's everywhere. I mean Amazon is 727 00:41:15,160 --> 00:41:19,480 Speaker 1: featuring it, uh, but also your luck local check with 728 00:41:19,560 --> 00:41:24,080 Speaker 1: your local book keep them alive, absolutely absolutely and see 729 00:41:24,120 --> 00:41:27,239 Speaker 1: what they have. And but absolutely you can find it 730 00:41:27,520 --> 00:41:30,520 Speaker 1: in all the normal places. I'm gonna tell my team 731 00:41:30,560 --> 00:41:32,560 Speaker 1: to make sure they get some social media banners so 732 00:41:32,640 --> 00:41:34,399 Speaker 1: I can run it. I got like a million social 733 00:41:34,440 --> 00:41:36,719 Speaker 1: media followers, so I'm gonna support you, my friend. I 734 00:41:36,840 --> 00:41:39,600 Speaker 1: love what you do. You got another one too, I'm 735 00:41:39,680 --> 00:41:44,640 Speaker 1: there good agree again. Thank you for calling Money Making Conversations. 736 00:41:44,680 --> 00:41:46,440 Speaker 1: This is money Making Conversations. If you want to hear 737 00:41:46,480 --> 00:41:49,279 Speaker 1: any episodes on our show, please go to Money Making 738 00:41:49,320 --> 00:41:53,640 Speaker 1: Conversation dot com. I'm Rashan McDonald. I'm your host. In 739 00:41:53,760 --> 00:41:56,520 Speaker 1: this season of giving, Cools has gifts for all your 740 00:41:56,560 --> 00:41:58,920 Speaker 1: loved ones. For those who like to keep it cozy, 741 00:41:59,160 --> 00:42:03,800 Speaker 1: find fleeces, sweaters, loungeware, blankets and throws, or support minority 742 00:42:03,840 --> 00:42:07,000 Speaker 1: owned or founded brands by giving gifts from Human Nation 743 00:42:07,160 --> 00:42:10,600 Speaker 1: and Shame Moisture, and in the spirit of giving, Coal's 744 00:42:10,680 --> 00:42:15,080 Speaker 1: Cares is donating eight million dollars to local nonprofits nationwide. 745 00:42:15,440 --> 00:42:17,840 Speaker 1: Give with all your heart this season with great gifts 746 00:42:17,960 --> 00:42:21,960 Speaker 1: from Coals or Coals dot Com still living in manually 747 00:42:22,040 --> 00:42:24,120 Speaker 1: taking notes. There is a better way start the new 748 00:42:24,200 --> 00:42:27,479 Speaker 1: year with auto dot ai automatically get meeting notes. Auto 749 00:42:27,560 --> 00:42:30,479 Speaker 1: dot ai works for virtual meetings like Zoom, Microsoft Teams, 750 00:42:30,520 --> 00:42:32,239 Speaker 1: and Google Meet. Sign up on the web for free 751 00:42:32,320 --> 00:42:34,879 Speaker 1: or download in the app stores auto dot ai. That's 752 00:42:34,880 --> 00:42:37,839 Speaker 1: O T t E R dot Ai. I'm Tanya Sam, 753 00:42:38,000 --> 00:42:40,880 Speaker 1: host of the Money Moves Podcast powered by Greenwood. This 754 00:42:41,080 --> 00:42:43,440 Speaker 1: daily podcast will help give you the keys to the 755 00:42:43,520 --> 00:42:47,360 Speaker 1: Kingdom of financial stability, wealth and abundance. With celebrity guests 756 00:42:47,400 --> 00:42:51,360 Speaker 1: like Rick Ross, Amanda Sells, Angela Ye, Roland Martin, JB. Smooth, 757 00:42:51,360 --> 00:42:53,560 Speaker 1: and Terrell Owens. Tune in to learn how to turn 758 00:42:53,680 --> 00:43:00,040 Speaker 1: liabilities into assets and make your money moved. Subscribe to 759 00:43:00,120 --> 00:43:02,200 Speaker 1: the Money Moves Podcast powered by green One on the 760 00:43:02,239 --> 00:43:05,000 Speaker 1: I Heart Radio app or wherever you get your podcasts, 761 00:43:05,280 --> 00:43:06,600 Speaker 1: and make sure you leave a review.