WEBVTT - AREVA MARTIN - The Poor Man's Caviar 0:00:04.160 --> 0:00:07.440 Welcome to another episode of Eating Wild Broke. I'm your host, 0:00:07.560 --> 0:00:11.639 Colleen Witt, and today we have special guests. A Reva 0:00:11.720 --> 0:00:15.720 Martin is in the building. We have civil rights attorney, 0:00:15.880 --> 0:00:19.720 we have best selling authors, nonprofit leader. I don't know 0:00:19.800 --> 0:00:23.599 anybody that is a female that has more titles than 0:00:23.680 --> 0:00:26.239 you do. I have a lot of titles, but one 0:00:26.280 --> 0:00:29.320 that I really love is that of mom. So don't 0:00:29.360 --> 0:00:32.400 forget and your mom. I'm a mom, and I know 0:00:32.440 --> 0:00:34.519 you're a new I just joined the mom club. So 0:00:34.600 --> 0:00:36.959 I don't know. You may be a superhero. You may 0:00:36.960 --> 0:00:40.920 be you may actually be a superhero. Moms are superheroes. 0:00:41.400 --> 0:00:46.240 You got your I like that. I like that. I'm 0:00:46.320 --> 0:00:49.400 so excited about having you here today. And I'm also 0:00:49.479 --> 0:00:54.600 like nervous and overwhelmed because your resume says a lot 0:00:54.640 --> 0:00:59.040 and you've done so much. Well. I am just like 0:00:59.200 --> 0:01:02.440 you and every other mom that's dealing with raising kids, 0:01:02.520 --> 0:01:04.720 trying to figure out, you know, this crazy mixed up 0:01:04.720 --> 0:01:06.839 world we live in, how to keep our kids safe, 0:01:07.120 --> 0:01:10.720 how to make sure they grew up to be responsible, loving, caring, 0:01:10.840 --> 0:01:14.320 nurturing adults. So hey, relax, We're here to cook today. 0:01:14.800 --> 0:01:17.240 Cook and you came on eating while broke, which just 0:01:17.280 --> 0:01:22.000 says a lot because I would have never Yeah. And 0:01:22.040 --> 0:01:25.480 then on top of it, you're cooking one of my 0:01:25.720 --> 0:01:29.000 favorite dishes and I had no idea how to make it. 0:01:52.600 --> 0:01:55.520 So what are you cooking? I am making my classic 0:01:55.920 --> 0:01:59.360 tuna melt. This is a dish that I perfected while 0:01:59.360 --> 0:02:01.640 I was into all school and I was very, very 0:02:01.760 --> 0:02:04.680 very broke. So I had to figure out Harvard. I 0:02:04.720 --> 0:02:06.440 was broken her. I was broke away before I got 0:02:06.440 --> 0:02:08.760 to Harvard, and I remained broke while I was at Harvard. 0:02:08.919 --> 0:02:10.880 So I can figure out how to cook because you 0:02:10.919 --> 0:02:12.639 could go out, you know, every night. I had the 0:02:12.680 --> 0:02:14.359 kind of money, so I had to figure out how 0:02:14.400 --> 0:02:17.279 I can make food that I could put a refrigerator 0:02:17.320 --> 0:02:19.280 and eat, you know, on for a couple of days. 0:02:19.720 --> 0:02:22.200 And I grew up. I always left tuna. Tuna was like, 0:02:22.240 --> 0:02:25.600 you know, poor Man's caveat So I like that the 0:02:25.639 --> 0:02:28.720 poor Man's cavears. You get your canra tuna, you open it. 0:02:28.760 --> 0:02:30.760 You can make all kinds of things. So I started 0:02:30.760 --> 0:02:33.160 making too melts, and I got pretty popular. My tona 0:02:33.200 --> 0:02:35.960 melts were legendary and other people want to come over 0:02:36.000 --> 0:02:38.519 and have I took melt with me. So I solved 0:02:38.560 --> 0:02:40.560 a lot of problems and did a lot of studying 0:02:40.760 --> 0:02:42.920 over tuna melts. Now, did you have to learn how 0:02:42.960 --> 0:02:44.760 to make a tuna melt or did you feel yourself 0:02:44.760 --> 0:02:46.320 through it? You know, I'm a kind of cook. I 0:02:46.360 --> 0:02:50.040 grew up with my godmother and my grandmother and several aunts, 0:02:50.080 --> 0:02:52.080 and they were all cooked. So I think I picked 0:02:52.160 --> 0:02:54.560 up a little bit from each of the women that 0:02:54.639 --> 0:02:57.960 I grew up with. I'm not a recipe cook. I'm 0:02:58.040 --> 0:03:02.200 very much like kind a brain cook and how I feel, 0:03:02.240 --> 0:03:03.720 so it's a pinch of this, a pinch of that. 0:03:04.240 --> 0:03:09.639 So I don't have, you know, precise measurements for how 0:03:09.680 --> 0:03:12.560 I cook. So I taste and I just kind of 0:03:12.680 --> 0:03:14.679 wing it. Like you put a lot of love and 0:03:14.720 --> 0:03:16.520 a lot of hard into your cooking, it comes out 0:03:16.520 --> 0:03:20.160 great sounds like what ingredients are we're using today? So today, 0:03:20.360 --> 0:03:24.520 for this legendary Harvard Law School cooking, while I'm broke 0:03:24.720 --> 0:03:28.760 tuna milk, we have some classic tuna, tuna and water, 0:03:28.880 --> 0:03:32.040 just two cans, just you know, at any local grower 0:03:32.160 --> 0:03:35.760 store tuna. We have some slices of cheddar cheese, you know, again, 0:03:35.880 --> 0:03:37.920 just whatever cheese you can find. I happen to like 0:03:38.000 --> 0:03:40.960 yellow cheese. You can use white cheese. We have pieces 0:03:40.960 --> 0:03:45.480 of celery chopped up. We have eggs, boiled eggs, really 0:03:45.520 --> 0:03:49.840 important tuna to have eggs. I have pickle, relish mustard, 0:03:50.080 --> 0:03:54.120 some wheat. Read paprika, Oh my god, my favorite spice. 0:03:54.160 --> 0:03:58.440 I put paprica on everything. Don't ever sleep on. I'm 0:03:58.480 --> 0:04:02.800 gonna start using paprika and smoked paprika is the absolute best. 0:04:03.360 --> 0:04:06.280 Put it on everything. Some Gari seasoning salt. Couldn't cook 0:04:06.360 --> 0:04:10.160 without that, you know, black folks, miracle will right, So 0:04:10.200 --> 0:04:12.120 we has a miracle whil It could be mayonnaise, but 0:04:12.200 --> 0:04:14.600 we have miracle whippers salt and pepper and that's it. 0:04:14.760 --> 0:04:19.600 So not you know, elaborate. And the reason you can 0:04:19.640 --> 0:04:21.960 make this while you're broke is because everything that all 0:04:22.000 --> 0:04:25.680 the condiments, you use them, you can buy them. This 0:04:25.760 --> 0:04:28.599 is probably fifteen Yeah, well actually a lot less, but 0:04:28.839 --> 0:04:31.320 you it was so funny because I do a lot 0:04:31.320 --> 0:04:33.839 of the shopping for the show and I had to 0:04:33.839 --> 0:04:36.599 shoot a lot today. But your dish was hands down 0:04:36.640 --> 0:04:39.719 the cheapest dish. Yeah. I mean, I don't count the 0:04:39.720 --> 0:04:42.120 condiments because like you said, you reuse them. You reuse them. 0:04:42.400 --> 0:04:44.919 But the actual dish, I mean, you're talking a couple 0:04:44.960 --> 0:04:48.839 of dollars prepared. You know, a couple of dollars for tuna, cheese, 0:04:49.120 --> 0:04:52.599 celery is really cheap, and so this is like the 0:04:52.680 --> 0:04:54.800 gold to dish. And I was excited about it because 0:04:54.960 --> 0:04:57.400 I make tuna sandwiches all day and the only time 0:04:57.440 --> 0:04:59.760 I buy a tuna sandwich is if it's a tuna 0:04:59.760 --> 0:05:02.160 mel So I officially will learn how to make it 0:05:02.240 --> 0:05:04.559 to the melt today. And you notice with our tune 0:05:04.600 --> 0:05:07.560 on our eggs, lots of proteins. This is a really 0:05:07.640 --> 0:05:11.400 high protein dish. So anybody that's worried, like you know, 0:05:11.440 --> 0:05:13.320 maybe they don't want to do the bread, you can 0:05:13.360 --> 0:05:16.320 obviously leave off the bridge. You can just put it 0:05:16.520 --> 0:05:19.479 on the grill without bread. You could put it in 0:05:19.480 --> 0:05:21.960 a little piece of lettuce if you wanted to. You 0:05:22.080 --> 0:05:24.440 leave the cheese off. That's the good part. But I'm 0:05:24.480 --> 0:05:26.280 just doing people now. A lot of people want to 0:05:26.320 --> 0:05:28.680 eat healthy, so they may be a little weary about 0:05:28.720 --> 0:05:31.040 the bread or the cheese, but hands down, this is 0:05:31.080 --> 0:05:35.239 a really healthy meal. So okay, well I get started, okay, 0:05:35.279 --> 0:05:39.839 so obviously and take the tuna that was drained open 0:05:39.880 --> 0:05:41.760 the can drain the water off. You don't want it 0:05:41.800 --> 0:05:44.800 to be too you know, sloppy. You put the tune 0:05:44.800 --> 0:05:48.599 in a big bowl and then the cellery. Now again, 0:05:48.839 --> 0:05:50.480 I like crunchy food. A lot of people don't like 0:05:50.520 --> 0:05:53.280 the crunchy. So if you like crunchy, make your pieces 0:05:53.320 --> 0:05:56.440 kind of nice and you know, crunchy. And we don't 0:05:56.680 --> 0:05:59.280 have onions today because you're not gonna be standing next 0:05:59.320 --> 0:06:02.400 to each other and and offensive or maybe made me cry. 0:06:02.440 --> 0:06:04.719 But if you like onions, put some onions in your tune. 0:06:04.800 --> 0:06:06.720 That's another thing, to be white onions red on this. 0:06:06.880 --> 0:06:09.200 Even green onions are great in tunas. So you can 0:06:09.680 --> 0:06:12.360 chop up some green onions, put the celery in here 0:06:12.480 --> 0:06:14.600 and then the other like really important part of this 0:06:14.640 --> 0:06:16.159 are the eggs. So we have three. I didn't know. 0:06:16.160 --> 0:06:18.960 I did not know eggs were part of the tuna milt. Yes, 0:06:19.120 --> 0:06:21.640 I love eggs and tuna. So we boiled our three 0:06:21.680 --> 0:06:23.400 eggs and then we're just gonna cut them up and 0:06:23.440 --> 0:06:27.080 again into pieces. Some people might want them in little 0:06:27.120 --> 0:06:33.040 tiny pieces. I just make mine, you know, just slice them. Uh, 0:06:33.160 --> 0:06:35.240 Because once you start to put it in the bowl 0:06:35.320 --> 0:06:37.440 and you start to mix it all, don't break up 0:06:37.480 --> 0:06:40.440 some more, so don't worry about it once you start 0:06:42.000 --> 0:06:45.120 moving the eggs around in the bowl. And I love 0:06:45.160 --> 0:06:47.960 eggs period. I eat them always soft boiled, hard boiled. 0:06:49.160 --> 0:06:52.440 The egg girl. So it's funny because I love egg whites. 0:06:52.800 --> 0:06:56.760 I don't love egg yellows except in my tuna. So 0:06:56.800 --> 0:06:58.839 if I go to breakfast, I always eat egg whites. 0:06:58.920 --> 0:07:01.520 But in my tuna up, I put the yellows and 0:07:01.560 --> 0:07:04.360 the whites. And again, if you're like, you know, all 0:07:04.360 --> 0:07:07.720 healthy and say, oh I don't eat yellows away, we 0:07:07.760 --> 0:07:09.480 would have been great friends because I would eat all 0:07:09.480 --> 0:07:11.880 the yellows. I'm not a fan of the white. I'm like, 0:07:12.240 --> 0:07:16.120 find your yeah, okay. So now I have my eggs, 0:07:16.200 --> 0:07:18.360 I have my celery and tune just kind of you know, 0:07:18.800 --> 0:07:21.320 take a big spoon, stir it up a little, get 0:07:21.360 --> 0:07:25.520 it all mixed in there, and thou comes your seasoning. 0:07:25.640 --> 0:07:29.800 So pickle relish really important because it's gonna make it 0:07:29.840 --> 0:07:33.040 a little sweet again crunchy because pickle relish is crunchy, 0:07:33.360 --> 0:07:35.800 and there's juice in the pickle relish. So it gives 0:07:35.800 --> 0:07:40.120 you again something to bind the big cooking word. You 0:07:40.200 --> 0:07:44.240 gotta bind the ingredients and depending on your taste, like 0:07:44.360 --> 0:07:48.720 I like it's sweet, Like it's sweet. Add more if 0:07:48.720 --> 0:07:51.040 you're not a sweet this person, you know, add a 0:07:51.040 --> 0:07:54.680 little west. But I like my tuna nice and sweets, 0:07:54.680 --> 0:07:57.120 so that that put the pickle rolish in. Now Here 0:07:57.120 --> 0:07:59.360 comes your male, so you know, people are really funny 0:07:59.360 --> 0:08:02.800 about male. Some people like a lot, I'm not a 0:08:02.800 --> 0:08:05.720 big and some people like miracle whip or male. Can 0:08:05.760 --> 0:08:09.800 you switch out the two or just you can use yes, Uh, 0:08:10.240 --> 0:08:14.880 either one gives you the same taste. I didn't put 0:08:14.920 --> 0:08:17.440 a lot, I just put Maybe that's the equivalent of 0:08:17.720 --> 0:08:22.560 two table spoons. Because with the pickle relish, you're gonna 0:08:22.600 --> 0:08:26.400 get the you know that that juice is binding the 0:08:26.480 --> 0:08:28.400 tuna and the other ingredients, so you don't have to 0:08:28.440 --> 0:08:30.640 have a whole lot of mayonnaise. That's why says it's 0:08:30.640 --> 0:08:33.760 a healthy dish too, because you could also buy like 0:08:33.800 --> 0:08:37.959 a low calorie male if you wanted to. So, okay, 0:08:38.320 --> 0:08:41.320 now look look how good that looks. It's really good. 0:08:41.360 --> 0:08:46.120 Already a little mustard, yellow mustard, So pickle relish makes 0:08:46.120 --> 0:08:50.040 it sweet. The yellow mustard gives it that little, you know, 0:08:50.120 --> 0:08:53.320 that little kick. So again, not a whole lot, just 0:08:53.640 --> 0:08:56.640 enough to give it a little kick. So maybe that's 0:08:56.760 --> 0:09:01.880 one like a little spot a tea, let's use a teaspoon. 0:09:02.640 --> 0:09:05.200 And again, if you like your food less sweet and 0:09:05.240 --> 0:09:07.040 more kind of tart, you might even want to use 0:09:07.120 --> 0:09:11.400 more yellow mustard, but I don't want to. I don't 0:09:11.400 --> 0:09:14.280 want to dial down the sweetness from the pickle relish, 0:09:14.280 --> 0:09:16.679 which I love. Okay, So now you got all our 0:09:16.800 --> 0:09:20.280 ingredients gotta mixed together. Pepper important because we got eggs 0:09:20.280 --> 0:09:22.240 in here. So right at breakfast, you put salt and 0:09:22.240 --> 0:09:25.280 peppers on your eggs. Right, so you put some pepper 0:09:25.520 --> 0:09:29.040 on your in your bowl. And again this is to taste. 0:09:29.640 --> 0:09:33.760 Remember I don't use measuring cups or spoons, but I 0:09:33.840 --> 0:09:36.160 like my food kind of hot, so I'm a little 0:09:36.200 --> 0:09:41.679 heavy on the pepper. Uh. Seasoning salt again, secret ingredient. Uh, 0:09:42.000 --> 0:09:43.920 go easy on it, because I don't know if you 0:09:43.920 --> 0:09:46.199 have somebody at home with diabetes or you know, got 0:09:46.200 --> 0:09:48.320 some kind of strict diet, you don't want to use 0:09:48.360 --> 0:09:51.080 too much salt, but a little salt. And then my 0:09:51.520 --> 0:09:58.280 real secret weapon is are this is an organic ground paprika. 0:09:58.800 --> 0:10:03.760 Get white p preaka. You can get smoked grocery stores, 0:10:03.880 --> 0:10:08.280 farmers markets, and you notice I'm making this really red. 0:10:09.000 --> 0:10:14.160 Love the taste. It's Paprica. Now it's paprika spicy, it's 0:10:14.200 --> 0:10:18.200 not spicy, it's very subtle. The smoke paprika has like 0:10:18.240 --> 0:10:21.800 a smoky taste to it. The regular it has a 0:10:21.880 --> 0:10:25.080 distinctive taste, but it's not overpowering. So don't let the 0:10:25.120 --> 0:10:27.199 color of food. A lot of people get nervous because 0:10:27.240 --> 0:10:29.720 it's red, Oh my god. And it's not hot. It's 0:10:29.760 --> 0:10:33.240 not like chilly powder or any kind of spice. But 0:10:33.280 --> 0:10:35.920 it just has a subtle taste that makes I think 0:10:35.960 --> 0:10:40.160 everything tastes a little better. So okay, now you have 0:10:40.240 --> 0:10:45.679 to taste it right. It's gonna be a good, clean cook. 0:10:45.760 --> 0:10:47.880 So I'm just gonna take a little and you have 0:10:47.960 --> 0:10:52.360 your own fork so you won't use my fork. You 0:10:52.400 --> 0:10:59.360 did it to have the best tunament well more. So okay, okay, 0:11:01.240 --> 0:11:03.720 let's go up. Now. I haven't had this in a 0:11:03.760 --> 0:11:07.000 long time time. I'm like you, I'm excited. Now do 0:11:07.040 --> 0:11:09.920 you usually eat out or do you do cook? I 0:11:10.000 --> 0:11:13.280 know you you cook, but what do you do nowadays? 0:11:13.440 --> 0:11:17.320 M Well, I go to a lot of events and 0:11:17.360 --> 0:11:22.720 the food, unfortunately, is often pretty bad. So I try 0:11:22.760 --> 0:11:25.040 to eat something before I get there or while I'm there, 0:11:25.080 --> 0:11:27.000 if you know there's I don't eat meat. So if 0:11:27.000 --> 0:11:30.440 there's meat on the menu, I try to get a vegetarian. Yeah. 0:11:30.440 --> 0:11:34.440 I stop eating meat about seven years ago and I 0:11:34.520 --> 0:11:37.160 just never went back. Are you gonna be able to 0:11:37.160 --> 0:11:41.079 eat this today? Eat fish? You fish? Yes, eat fish? 0:11:41.120 --> 0:11:44.320 So okay, now we're ready. Our tuna is all together. 0:11:45.120 --> 0:11:47.280 This will last in the fridge it least a couple 0:11:47.280 --> 0:11:49.400 of days. You can put some some ran wrap on 0:11:49.440 --> 0:11:50.840 and make sure it's tight, and put it in a 0:11:50.840 --> 0:11:54.440 tupperware bowl. Make sure the top is type. Hey, this 0:11:54.480 --> 0:11:58.439 is two three meals. So school, this was like lunch dinner, 0:11:58.600 --> 0:12:01.240 lunch dinner. This was the bomb. So all right, now 0:12:01.240 --> 0:12:05.000 your bread and you can we're using just regular slice 0:12:05.040 --> 0:12:07.280 bread here. Another thing I used to love in law 0:12:07.320 --> 0:12:12.080 school is to use English muffins. I saw that English 0:12:12.640 --> 0:12:14.680 is going to do that. So again, you know, English 0:12:14.760 --> 0:12:17.880 muffin is great. They come and you slice it and 0:12:18.160 --> 0:12:20.319 you do it the same way you do the bread. 0:12:20.520 --> 0:12:26.079 So in this case, you just take your tuna, you 0:12:26.160 --> 0:12:31.800 spread it on the bread and again not too much 0:12:32.360 --> 0:12:35.400 but enough, make sure, you know, cover the whole surface. 0:12:35.840 --> 0:12:41.720 And then you put this is open face, open face face. Yeah, 0:12:42.480 --> 0:12:47.040 so you take. And then we didn't do the craft cheese. 0:12:47.240 --> 0:12:49.520 We didn't know if you wanted the craft or the 0:12:49.920 --> 0:12:53.000 if you're specific on your cheese, is I know? And 0:12:53.040 --> 0:12:55.000 again this is you just needed slice so it could 0:12:55.000 --> 0:12:57.320 be yo, it could be white. You swish you could 0:12:57.400 --> 0:13:00.880 use cheddar, any kind of cheese that you like, American 0:13:00.960 --> 0:13:04.200 cheese or slices. Again, in law school, it's probably that 0:13:04.440 --> 0:13:07.319 big pack of American cheese that was nice and cheese. 0:13:07.960 --> 0:13:11.720 So there you have it. Now we're gonna we're gonna 0:13:11.720 --> 0:13:14.160 make two, so one for you, one for me. Perfect, 0:13:14.400 --> 0:13:19.280 move this over here and into our oven, which we 0:13:19.480 --> 0:13:22.920 preheated our oven so it's nice and hot. And now 0:13:22.920 --> 0:13:25.280 how long do you usually heat this for? This is 0:13:25.320 --> 0:13:28.360 just about making sure your bread gets toasted, because you 0:13:28.360 --> 0:13:31.000 want it to be toasted and you want the cheese 0:13:31.559 --> 0:13:35.679 to actually mal start to melt and get gooley. So 0:13:35.760 --> 0:13:39.600 we're gonna turn this on like a three fifty oven. 0:13:39.720 --> 0:13:43.200 We're gonna bake it. Let's put this oven on ten 0:13:43.240 --> 0:13:45.400 minutes and see what happens. And we've already preheated it, 0:13:45.440 --> 0:13:47.520 so the oven is pretty warm. So we're just gonna 0:13:47.559 --> 0:13:50.520 watch it and see what happens, and see as it gets. 0:13:51.200 --> 0:13:53.800 While we watch it, my favorite parts got to happen. 0:13:54.520 --> 0:13:57.800 I get to ask how you got to where you were. 0:13:57.800 --> 0:13:59.960 Did you always want to be a civil rights attorney? 0:14:00.400 --> 0:14:05.120 You know? No, I knew I wanted to do something 0:14:05.200 --> 0:14:07.560 that helped people. I knew I wanted to work in 0:14:07.600 --> 0:14:11.040 my community. I grew up in this housing project in St. Louis, 0:14:11.080 --> 0:14:14.160 and I always knew that there was something different about 0:14:14.440 --> 0:14:16.920 where I lived. And I used to catch a bus 0:14:16.960 --> 0:14:19.920 to this private school, and I would see these big homes, 0:14:19.960 --> 0:14:22.000 and I met kids in this high school I went 0:14:22.040 --> 0:14:24.640 to whose parents were super rich. And I would go 0:14:24.720 --> 0:14:26.680 actually with my godmother. She was a janitor, and we 0:14:26.720 --> 0:14:29.200 would go into the wealthy parts of St. Louis, and 0:14:29.200 --> 0:14:30.880 she had to clean offices and I would help her. 0:14:31.160 --> 0:14:33.840 So I had all this exposure, So the big offices 0:14:33.880 --> 0:14:36.360 at night that I'm helping my godmother clean, the bus 0:14:36.440 --> 0:14:39.040 ride to my school, where I'm seeing these big, old houses, 0:14:39.280 --> 0:14:41.640 and then these very wealthy white kids that went to 0:14:41.680 --> 0:14:44.400 the school, this high school with me. So I would 0:14:44.400 --> 0:14:48.640 always like ask myself why the And I wasn't using 0:14:48.640 --> 0:14:51.240 the word disparity but that's what it is. Why are 0:14:51.280 --> 0:14:55.320 the such the huge disparity where I live, where these 0:14:55.400 --> 0:14:58.880 kids live. You know, we're cleaning these offices where you know, 0:14:58.920 --> 0:15:02.560 white men mostly worked, and so I just thought there 0:15:02.600 --> 0:15:05.880 was something wrong with that, and I just wanted to 0:15:05.920 --> 0:15:08.640 do something in my career, my life where I could 0:15:08.640 --> 0:15:10.720 impact those people that I grew up with. So that's 0:15:10.760 --> 0:15:13.880 how I got to civil rights. Did you ever figure 0:15:13.880 --> 0:15:17.080 out the answer to that question? What was the answer? 0:15:17.320 --> 0:15:20.400 A lot of a systemic racism. It's plain and simple. 0:15:20.600 --> 0:15:24.320 I mean, it was just that it was redlining uh 0:15:24.480 --> 0:15:28.440 D investment in neighborhoods and black and brown neighborhoods. It 0:15:28.560 --> 0:15:33.360 was discriminatory lending practices that prevented uh, people of color 0:15:33.440 --> 0:15:37.080 from buying homes, are predatory lending practices that even when 0:15:37.080 --> 0:15:40.600 they bought homes, they often lost the homes. Discrimination in 0:15:40.680 --> 0:15:44.000 workplace that prevented uh, you know, African Americans and people 0:15:44.040 --> 0:15:47.040 of color from getting jobs and then getting promotions in 0:15:47.080 --> 0:15:50.440 those jobs. You know, our criminal justice system that had 0:15:50.480 --> 0:15:54.280 taken literally hundreds of thousands of black men out of 0:15:54.280 --> 0:15:57.840 our community and you know, put them in jails, mass incarceration. 0:15:57.920 --> 0:16:00.440 So yeah, I figured out a lot of it, And 0:16:00.760 --> 0:16:02.880 do you think that's what played a pivotal role? Like 0:16:02.960 --> 0:16:06.160 that answer and see you going into civil right, Well, 0:16:06.360 --> 0:16:09.760 I discovered that answer. So as a kid, I see 0:16:09.800 --> 0:16:12.800 the differences, right, I see the injustices. I don't have 0:16:12.840 --> 0:16:14.880 a name for it, don't have words for it. And 0:16:14.920 --> 0:16:16.840 then as I get to law school and I started 0:16:16.880 --> 0:16:18.880 to study as I you know, and then get out 0:16:18.920 --> 0:16:22.720 into the real world, then I have a clear understanding 0:16:22.800 --> 0:16:25.080 of everything that I was witnessing as a kid that 0:16:25.120 --> 0:16:27.360 I couldn't put a label too, couldn't put words to. 0:16:28.400 --> 0:16:35.720 Ok oh, and the bottom is looking good and crunchy. 0:16:36.080 --> 0:16:37.880 So mid sentence, I was like, Okay, wait a minute, 0:16:37.880 --> 0:16:41.200 I gotta check on our tuna milt. Okay, so we uh, Now, 0:16:41.360 --> 0:16:45.720 this is a choice. If you like your bread really crispy, 0:16:45.840 --> 0:16:49.680 we can leave it in or it literally is looking 0:16:49.760 --> 0:16:52.200 pretty good to me. So if it looks pretty good 0:16:52.240 --> 0:16:55.880 to you, that's because the oven was already hot. So 0:16:55.920 --> 0:16:59.600 we already had prepeated this oven, so we're gonna turn 0:16:59.600 --> 0:17:05.119 our oven off. Speaking of systematic racism, do you think 0:17:05.240 --> 0:17:07.800 that we are headed away from that or do you 0:17:07.800 --> 0:17:11.440 think we still deal with it? Oh? I think it's uh, 0:17:11.480 --> 0:17:17.280 in some ways worse than it has ever been. Okay, yes, 0:17:17.480 --> 0:17:21.720 that would be safe. Don't touch a hot oven with 0:17:21.760 --> 0:17:25.919 your hands, thank you, Colleen. Look how easy that is. Okay, 0:17:26.040 --> 0:17:28.960 that's for you. Well, i'll just put it out on 0:17:29.320 --> 0:17:31.400 this quite then we can figure out how we're gonna 0:17:31.440 --> 0:17:37.800 plate it. Yeah no, unfortunately, Uh, in some ways we 0:17:37.840 --> 0:17:40.679 are going backwards in this country. Look at that? How 0:17:40.800 --> 0:17:46.080 cool that looks beautiful cameras. Look at that high school 0:17:46.080 --> 0:17:49.400 each I've never ever witnessed one being made, so this 0:17:49.440 --> 0:17:52.919 will probably be something I make at home every week. Okay, 0:17:52.920 --> 0:17:55.960 so this is your point. You take that one? Quite? 0:17:56.040 --> 0:18:01.040 This up so good? Yes, and this we had This 0:18:01.080 --> 0:18:04.359 is where we add see when you bro ther side 0:18:04.400 --> 0:18:06.920 dish is a big old bag of lais. So get 0:18:06.920 --> 0:18:10.800 your chips, okay, perfect, get you some barbecue as I 0:18:10.880 --> 0:18:13.040 love barbecue chips. I know this would be my little 0:18:13.040 --> 0:18:16.720 side dish. A couple of chips here, as I've gotten older, though, 0:18:16.760 --> 0:18:21.399 Eileen swards. Just the plain potato chips. Yeah, okay, I 0:18:21.560 --> 0:18:24.600 like the sweet potato friese and potato chips. Actly. Here's 0:18:24.600 --> 0:18:29.160 our water. Okay, so you take a bite. Okay, tell 0:18:29.200 --> 0:18:31.960 me what you think. I want your honest success month, 0:18:32.000 --> 0:18:37.520 the honest success. I want the real deal. Girl spot gooley, Wow, 0:18:38.760 --> 0:18:42.479 that's the real deal. It tastes really good. I'm going 0:18:42.520 --> 0:18:47.119 for another bite though, probably because it's really good. So 0:18:47.480 --> 0:18:49.760 if you had this English muffin, you could, you know, 0:18:49.880 --> 0:18:52.359 make two for yourself. You'd have to. The bread is 0:18:52.359 --> 0:18:54.320 pretty big with some people. Depending on how much you eat, 0:18:54.400 --> 0:18:57.359 this could be like a meal. Definitely your guy or 0:18:57.359 --> 0:18:59.120 your big eater. You want to have two of these. 0:18:59.160 --> 0:19:01.160 But you and I are like, I feel like this 0:19:01.240 --> 0:19:04.359 is more fancy because it's open. Is that just me? 0:19:04.640 --> 0:19:06.800 Does anyone else feel like that? When it's an open sandwich, 0:19:06.840 --> 0:19:09.640 You're like, oh yeah, it's a little fancy here, I'm 0:19:09.640 --> 0:19:16.520 gonna taste it. This is manning. You see all the 0:19:16.520 --> 0:19:20.120 crunchy stuff too, the way the egg hits, the way 0:19:20.160 --> 0:19:24.520 the relish, it's the celery, the crunch on the bottom 0:19:24.560 --> 0:19:30.119 of the bread. This is the best tunament ever. And 0:19:30.160 --> 0:19:33.800 when you put this in the fridge overnight mm hmm, 0:19:34.640 --> 0:19:38.240 it's just gonna get even more flavor for your tuna. 0:19:38.920 --> 0:19:44.080 That's the next day you have you another wonderful tuna milk. 0:19:44.840 --> 0:19:49.280 You can taste all the ingredients Yeah, nothing's overpowering, right, No, 0:19:49.640 --> 0:19:52.200 I mean that's the key. Now, a lot of people. 0:19:52.400 --> 0:19:54.280 You may want to put some olives in here. We 0:19:54.320 --> 0:19:57.880 can get real creative. You can put raises, you can 0:19:57.920 --> 0:20:04.000 put dried cranberries, you can put you know, some dried fruit, um, 0:20:04.040 --> 0:20:05.879 even nuts if you like it. I mean tuna. That's 0:20:05.920 --> 0:20:08.120 what I love about tuna. I mean, you can make 0:20:08.720 --> 0:20:10.880 it however you want. You put some sprouts in there, 0:20:11.040 --> 0:20:12.840 if you can put some lettuce. After you finish this, 0:20:12.920 --> 0:20:16.199 you can do some slices of tomato. You're gonna have 0:20:16.200 --> 0:20:37.080 to add chef to your titles set, because you know what, 0:20:37.680 --> 0:20:41.840 it's every every grade you use really holds his own, 0:20:41.840 --> 0:20:43.560 like the celery, the way you can fight into and 0:20:43.640 --> 0:20:47.119 crunch into it, the egg like all these things I 0:20:47.240 --> 0:20:51.560 never knew went with tuna. Clearly go with tuna. But 0:20:51.600 --> 0:20:54.600 it's like you thought about each element, like each bite, 0:20:54.640 --> 0:20:58.600 each from the textures to the flavors. That's what you 0:20:58.640 --> 0:21:03.000 gotta add steps to your title. Okay, well show I 0:21:03.080 --> 0:21:06.520 love cooking though. It's like therapeutic in some ways. I 0:21:06.520 --> 0:21:08.320 mean you're in the kitchen, you just kind of turn 0:21:08.359 --> 0:21:10.919 on your music at your glass of wine and cook uh, 0:21:11.000 --> 0:21:14.520 And I like making. I'm a big entertainer, so I 0:21:14.560 --> 0:21:17.399 love having people over. I love entertaining and sometimes a 0:21:17.440 --> 0:21:20.520 big party make cater but I like always making something myself. 0:21:20.560 --> 0:21:23.520 I like, uh, putting my own personal touches on it. 0:21:23.560 --> 0:21:26.520 And when I was in college, I was in college 0:21:26.520 --> 0:21:29.600 in Chicago and my uncle was like a really really 0:21:29.600 --> 0:21:32.480 phenomenal caterer. So I got to work with him during college. 0:21:32.480 --> 0:21:37.800 So I learned some tricks from Uncle Floyd about how 0:21:37.800 --> 0:21:40.280 to you know, whip up certain dishes and hit this guy, 0:21:40.359 --> 0:21:41.960 my uncle. Oh my god, he could go into a 0:21:42.000 --> 0:21:47.560 refrigerator and whatever is there he needs coming to my house. 0:21:47.560 --> 0:21:52.440 Where are you Atman? The most amazing meal? That's how 0:21:52.560 --> 0:21:54.840 you say that, because I would have never thought all 0:21:54.840 --> 0:21:57.879 these ingredients would have made such an amazing dish. Yeah, no, 0:21:57.960 --> 0:22:00.399 it's good, I mean, and that's a mad I jipped 0:22:00.400 --> 0:22:04.600 you on your onions. But when you make it at home, See, 0:22:05.160 --> 0:22:07.320 you can add those green onions. You can add some 0:22:07.400 --> 0:22:10.080 green pepper, some red peppers, some yellow peppers. I mean, 0:22:10.359 --> 0:22:13.639 that's what's amazing about this. You can make this super healthy. 0:22:14.000 --> 0:22:17.440 Throw a ton of vegetables in there. Uh, some broccoli, 0:22:17.840 --> 0:22:20.919 you know, some asparagus, green beans, just make it a 0:22:20.920 --> 0:22:22.840 big old and you put us on a bed of 0:22:22.920 --> 0:22:26.440 letts and now you got your serious tuna salad and 0:22:26.560 --> 0:22:32.840 it's it's just delicious and affordable. So let's dive into you. Okay, 0:22:33.000 --> 0:22:36.159 Now we know you can cook, know you sell at all, that, 0:22:36.320 --> 0:22:38.000 we know all these things. But I want to know, like, 0:22:38.080 --> 0:22:42.359 how did you go from you said you're from St. Louis. 0:22:42.359 --> 0:22:48.600 From St. Louis to seeing an analyst? Too? Like how 0:22:48.640 --> 0:22:53.240 how did you go from there to here? And we 0:22:53.240 --> 0:22:56.080 could start maybe at the Harvard level if you want. Yeah, 0:22:56.280 --> 0:22:59.639 So I when I left Harvard, I went and worked 0:22:59.680 --> 0:23:03.560