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Speaker 1: Hello, everyone, Welcome to another episode of Hurdle. Today's episode

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Speaker 1: is brought to you by my sponsor, Ultra Shoes. I

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Speaker 1: am constantly constantly getting questions about what the best sneakers are,

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Speaker 1: and granted that depends on a lot of things, especially

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Speaker 1: what you're using them for now. I tried on my

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Speaker 1: first pair of Ultras about four years ago and immediately

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Speaker 1: noticed a difference in the forefoot compared to other brands

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Speaker 1: I've been wearing. That's because Ultra designs their shoes with

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Speaker 1: a wider toe box that allows the toes to relax

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Speaker 1: and spread out naturally. Translation super comfortable. Definitely encourage you

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Speaker 1: to check them out again. That's Ultra Shoes altr If

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Speaker 1: you are just joining me at home, my name is

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Speaker 1: Emily A. Badi, your lovely host and creator.

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Speaker 2: Of this here podcast.

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Speaker 1: I am a certified trainer, run coach, also a writer,

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Speaker 1: editor and now podcaster living here in New York City.

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Speaker 1: Feel free to check me out on social at Emily

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Speaker 1: A Body. That's Abba te.

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Speaker 2: Now a little bit about Hurdle.

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Speaker 1: Hurdle is a podcast that showcases people who got to

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Speaker 1: a tough time in their life a hurdle of sorts

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Speaker 1: and leaned into wellness to get over it, and that

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Speaker 1: can look.

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Speaker 2: Like a lot of things for a lot of different people.

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Speaker 1: For today's guest restaurant Tour Michael Churnew, that meant trading

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Speaker 1: evenings of debauchery his words not mine for hours at

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Speaker 1: the mo we tie, gym and running. Also, if you

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Speaker 1: haven't done so yet, give Hurdle a quick follow over

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Speaker 1: on Twitter and Instagram at Hurdle Podcast and also click

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Speaker 1: on over to the website at hurdle dot us slash

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Speaker 1: featured where you can sign up for the soon to

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Speaker 1: be newsletter at the bottom of the page.

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Speaker 2: Now, the reason for this newsletter is twofold.

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Speaker 1: First of all, I'm taking a page from the one

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Speaker 1: and only Tim Ferriss, who says that newsletters can be

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Speaker 1: way more of a traffic driver to podcast episodes than

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Speaker 1: any sort of social promotion. And secondly, and most importantly,

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Speaker 1: because I think it's another really great opportunity to connect

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Speaker 1: with all of you. I'm loving, loving, loving all of

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Speaker 1: the questions and comments and feedback that's coming through to

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Speaker 1: my email, which again is Emily at hurdle dot us.

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Speaker 1: If you ever want to drop me a line. So

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Speaker 1: in this newsletter, I'll be able to answer some popular

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Speaker 1: asks that I'm getting over there, and also highlight some

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Speaker 1: things I'm into right now like fit gear, food trends,

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Speaker 1: cool new tech, upcoming boutique studios and other podcasts and

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Speaker 1: entrepreneurs that I just.

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Speaker 2: Think are absolutely dope that sort of stuff.

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Speaker 1: Most importantly, also, I'll be able to keep you in

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Speaker 1: the loop on upcoming episodes and highlight hurdles fabulous guests.

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Speaker 2: WHOA that is one jam packed.

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Speaker 1: Newsletter again, Click on over to Hurdle dot Us slash featured,

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Speaker 1: leave me your email, And with that, I think it's

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Speaker 1: time to get started. So today I am sitting here

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Speaker 1: with Michael Churnow. I asked Michael how to describe himself.

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Speaker 2: Michael, what did you say?

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Speaker 3: I think I said something along the lines of the

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Speaker 3: guy that is perpetually looking to be better than yesterday.

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Speaker 1: That's awesome on a daily basis, But he's also got

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Speaker 1: a ton of other accolades, which I'll mention really quickly.

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Speaker 1: He is the founder of Seymour's, a restaurant here in

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Speaker 1: New York City rapidly growing rapidly. He's also a co

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Speaker 1: founder of the Meatball Shop, arguably a new York establishment

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Speaker 1: and a beverage called Well Well, which I'd say essentially

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Speaker 1: is nutritional hydration for.

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Speaker 2: People with active lifestyles.

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Speaker 4: Nailed it, And.

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Speaker 2: Maybe I should do your marketing or so I think.

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Speaker 4: You should actually looking for a marketing director.

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Speaker 2: Mental note. So I'm happy to be sitting here with

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Speaker 2: you today.

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Speaker 1: Why don't you tell me a little bit about yourself

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Speaker 1: toiate going sure well.

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Speaker 3: I am born and raised in New York City. I have

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Speaker 3: lived in Manhattan for the better part of my life.

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Speaker 3: Actually that's not true. I've lived in Brooklyn for the

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Speaker 3: last ten years, and I lived in Brooklyn for two

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Speaker 3: years in my late teens, so I would say third

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Speaker 3: of my life in Brooklyn exactly. Predominantly all New York City.

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Speaker 3: I've always worked in the hospitality business. My first job

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Speaker 3: in a restaurant when I was thirteen, and worked my

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Speaker 3: way up from delivery boy, dishwasher, food runner, buss er,

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Speaker 3: you know, prep cook, every position in the restaurant I've

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Speaker 3: worked in. But ultimately, what I'm really passionate about is

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Speaker 3: the human engagement. I really believe in human connection. I

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Speaker 3: believe in relationships more so than anything. I think the

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Speaker 3: business of business is relationships. And I think the key

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Speaker 3: to happiness is personal relationships.

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Speaker 2: I love that.

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Speaker 4: Yeah, so that's that's like me in a nutshell.

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Speaker 2: A nutshell? What kind of nut? Are we an almond?

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Speaker 2: Are we a walnut?

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Speaker 4: Walnut?

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Speaker 2: Oh? Definitely?

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Speaker 4: Yeah, same all nuts, just juicy, creamy walnuts.

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Speaker 1: So let's take a step back for a second. So

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Speaker 1: you're you're twenty three, You're kind of wrapped up in

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Speaker 1: this industry that is hospitality.

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Speaker 2: What are you kind of doing at that time?

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Speaker 3: At twenty three? I am bartending, okay, at a really

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Speaker 3: fantastic restaurant in the East Village Nice sort of like

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Speaker 3: a hot spot for many years and still is, you know,

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Speaker 3: considered one of New York City's hidden gems. It's been

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Speaker 3: there almost twenty years now. This restaurant is called Frank

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Speaker 3: It's on Second Avenue between fifth and sixth Street. It

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Speaker 3: holds a dear place in my heart. I grew up

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Speaker 3: in that place. I worked there for almost nine years.

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Speaker 1: And did you have a particular kind of moment that

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Speaker 1: made you realize that you kind of needed to pivot

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Speaker 1: from that lifestyle.

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Speaker 3: I think it was a culmination of a number of

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Speaker 3: moments over the over from twenty to twenty three. I

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Speaker 3: had experienced a lot and uh, you know, I had

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Speaker 3: an enormous amount of fun, but I certainly had an

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Speaker 3: enormous amount of hardship. And I reflected a lot within

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Speaker 3: a week's period of time where I was not afraid

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Speaker 3: to say it, but I was like actually like suicidal.

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Speaker 3: I was like really not feeling good about myself. And

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Speaker 3: I didn't know what I was. I didn't know what

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Speaker 3: was going to happen tomorrow because I had nothing planned

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Speaker 3: and I was just going down a road of like,

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Speaker 3: you know, destruction, and everybody would say things to me

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Speaker 3: like Mikey, you're so you're so good, like you're you're

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Speaker 3: like what are you doing?

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Speaker 4: Like why are you doing this? And I, you know, and.

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Speaker 3: Yeah, I think sometimes we just got to like we

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Speaker 3: got to hit the floor before we climb climbed to

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Speaker 3: the ceiling, So.

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Speaker 2: You hit the floor in the Lower east Side.

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Speaker 4: I hit the floor in the Lower east Side.

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Speaker 3: I got into I got into a community of people

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Speaker 3: that were sort of dealing with the same shit I

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Speaker 3: was dealing with and and it was like an immediate

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Speaker 3: support system that I needed forever and I just didn't

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Speaker 3: have and I didn't know it was.

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Speaker 4: I didn't.

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Speaker 3: I didn't know that that was so accessible. I didn't

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Speaker 3: know it was so easy to just like walk into

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Speaker 3: a room and so many people would like understand what

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Speaker 3: I was dealing with. And so I immersed myself in

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Speaker 3: that community. And that community is alcoholics anonymous. And I

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Speaker 3: don't typically like say that, but you know, I'm you know,

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Speaker 3: I'm not. I'm not ashamed or afraid of it. I

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Speaker 3: think a lot of people, you know, potentially need to

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Speaker 3: hear that. But yeah, it saved my life, and very

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Speaker 3: very quickly. I mean within a few months, I was

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Speaker 3: like a changed man.

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Speaker 1: Obviously a huge part of that is going to those meetings.

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Speaker 1: At that time, you started becoming more of an active

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Speaker 1: person as well.

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Speaker 3: I completely replaced my debauchery with doing great things with

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Speaker 3: my body, and I became like obsessed. An old friend

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Speaker 3: had introduced me to somebody who they thought would be

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Speaker 3: a person that I would want to.

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Speaker 2: Look up to. Do you mind tell me who that is?

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Speaker 4: Sure?

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Speaker 3: His name is Marcus Anteby. He's the founder of the

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Speaker 3: Juice preass and he became like an older brother to me,

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Speaker 3: and he dragged me immediately into a muy Thai gym.

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Speaker 3: He said man, I'm going to take you to this gym.

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Speaker 3: So he took me to the gym, and I fell

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Speaker 3: in love with muy Thai, like truly fell in love

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Speaker 3: with it. And I didn't have a girlfriend at the time,

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Speaker 3: and all I had was my job, and you know,

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Speaker 3: I was working on salvaging like relationships that I probably

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Speaker 3: burned throughout the process.

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Speaker 1: Quick question, though, what was the new job, because you

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Speaker 1: obviously weren't bartending anymore.

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Speaker 4: I was.

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Speaker 2: You were still bartending.

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Speaker 4: I bartended through the whole thing, and I you know,

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Speaker 4: I owe Frank, the owner.

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Speaker 3: Of Frank Restaurant, an enormous amount of gratitude because he

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Speaker 3: was one of the one of the major catalysts to

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Speaker 3: me figuring it out that I needed to change, because

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Speaker 3: he took me aside and he said, Mike, yeah, I

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Speaker 3: love you.

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Speaker 4: Man. You know I'd been working there since I was

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Speaker 4: twenty and he.

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Speaker 3: Said, You've got more potential than anybody that I've ever

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Speaker 3: had work for me. Your smile lights up a room,

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Speaker 3: and I haven't seen you smile in a while. And

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Speaker 3: I need I either you need to leave this place

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Speaker 3: and figure it out on your own, or I need

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Speaker 3: you to get sober. Wow, and he said, you're going

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Speaker 3: to come to the restaurant if you want your job,

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Speaker 3: otherwise I'm going to fire you. You're going to come

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Speaker 3: to the restaurant for thirty days and meet with the

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Speaker 3: porters and help clean the restaurant. You're going to call

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Speaker 3: me at eight o'clock in the morning. If you call

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Speaker 3: me a minute late, you're done, and you're gonna clean

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Speaker 3: the restaurant. You're gonna get sober. And if you're drinking,

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Speaker 3: you're done. So I'd loved my job so much. I

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Speaker 3: like really was so attached to that job that I

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Speaker 3: did that, and that was, like, you know, that wasn't

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Speaker 3: like the only thing that got me to where I

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Speaker 3: am today, but like that was definitely incredibly motivational for me.

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Speaker 2: That is outstanding.

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Speaker 1: Compare the feeling you started to get of the joy

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Speaker 1: of doing my tie versus the joy that you used

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Speaker 1: to find in all the drinking.

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Speaker 3: Yeah, completely different. Like there was a moment, and I

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Speaker 3: remember it so clearly. I picked up muay Thai and

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Speaker 3: I picked up running, and those were the two things

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Speaker 3: that I just like totally dove into. And I remember

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Speaker 3: running over the Williamsburg Bridge like early on in sobriety

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Speaker 3: and for no reason opening up my arms and feeling

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Speaker 3: like good, like actually feeling good. And I felt that moment,

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Speaker 3: you know, like look, and I remember running and looking

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Speaker 3: up at the at the steel going down, and I

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Speaker 3: was like, my God, like what was I doing for

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Speaker 3: so long? And how could I feel so good right

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Speaker 3: now with no added ingredients?

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Speaker 4: You know? It was just like life.

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Speaker 3: I was like high on life and I felt that,

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Speaker 3: and I was like, I never want to let this go.

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Speaker 3: The challenge of getting through the muck is, in my opinion,

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Speaker 3: what we live for. And I the mantra that I've

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Speaker 3: been saying for the last couple of months is learn

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Speaker 3: to love the hurt and the heart, because if you

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Speaker 3: can learn to love the hurt and the heart, or

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Speaker 3: the heart and the hurt, the joy is just blissful.

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Speaker 2: That's incredible.

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Speaker 1: I feel that to find the joy even in the

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Speaker 1: hard moments, like you're saying, you grow the most when

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Speaker 1: you're trudging through that muck. You can do good times

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Speaker 1: with anyone, but you can't do bad times with everyone,

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Speaker 1: and finding those people that are going to help you

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Speaker 1: get through.

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Speaker 2: Those bad times is essential.

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Speaker 4: Absolutely so.

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Speaker 1: Then today, what's a typical day of wellness or fitness

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Speaker 1: for you, are you still doing of those things?

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Speaker 3: So I'm not doing muay Thai as much as I was,

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Speaker 3: though I still hit the pads in the bags regularly.

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Speaker 3: I'm not like, you know, training to compete and you know,

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Speaker 3: in the gym four hours a day today. For the

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Speaker 3: last about year and a half ish, I've been really

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Speaker 3: focused on weight training. I really love lifting weights, and

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Speaker 3: for ten to eleven years doing muay Thai, there's no

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Speaker 3: weights involved. Every once in a while kettlebells, but like

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Speaker 3: it's predominantly like you want to stay lean and mean

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Speaker 3: and light and fast, and so I love being light

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Speaker 3: and fast, and I still feel like I have that

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Speaker 3: in me, but the weights have added.

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Speaker 4: Just like I just.

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Speaker 3: Enjoy like jumping into the gym, putting my hat down

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Speaker 3: real low, putting on music really loud, and just getting

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Speaker 3: after it. And that's sort of what it is for

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Speaker 3: me today. You know, I'm in the gym five six

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Speaker 3: days a week. The gym and fitness in general is

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Speaker 3: just like my way of escaping. It's my way of

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Speaker 3: blowing off steam. And some people like to sit and

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Speaker 3: meditate for an hour. I enjoy medaation, but I don't

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Speaker 3: think I'd enjoy meditation if I if I didn't didn't

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Speaker 3: physically exert myself.

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Speaker 2: They go hand in hand.

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Speaker 4: Yeah, So I typically meditate after I work out.

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Speaker 1: Oh well, there see a lot of people are still

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Speaker 1: trying to get on this meditation train.

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Speaker 4: Well I could.

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Speaker 3: I could recommend something please for anyone out there that's

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Speaker 3: looking to do it.

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Speaker 4: Just download Headspace.

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Speaker 1: You know, you're like the third person on this podcast

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Speaker 1: that has said Headspace. Maybe Headspace should start thinking about

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Speaker 1: sponsoring hert.

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Speaker 3: All Headspace is you know for years, like, meditation is

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Speaker 3: definitely recommended on the sobriety train, and it is absolutely

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Speaker 3: an asset for everyone and anyone. Anybody who I know

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Speaker 3: that actually goes in hard on meditation becomes like a meditator.

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Speaker 3: And so I've incorporated into my life not as much

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Speaker 3: as I'd like. I'd love to be able to meditate

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Speaker 3: ten or twenty minutes in the morning, ten or twenty

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Speaker 3: minutes at night.

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Speaker 4: Doesn't actually work like that for me.

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Speaker 2: I'm the same way. I'm the same way.

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Speaker 1: I recently also did a little bit of a challenge

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Speaker 1: with myself with Headspace.

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Speaker 2: I started at five minutes beginning.

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Speaker 1: Of day end of day, update to ten beginning of day,

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Speaker 1: end of the day, and kind of realize that ten

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Speaker 1: was where it's going to stop for me. I at

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Speaker 1: that point can't really focus much longer. But what I

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Speaker 1: did learn with headspace was this idea of how to

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Speaker 1: recognize that you're thinking about something and rather that than

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Speaker 1: really get angry about it, you're like, Okay, I see this,

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Speaker 1: it's happening.

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Speaker 2: I accept this.

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Speaker 1: I'm going to put this to the side and I'm

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Speaker 1: going to move on, which has been man. I went

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Speaker 1: through a breakup recently, and that has been like the

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Speaker 1: tactic of all tactics.

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Speaker 2: Noting the note that's the official term.

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Speaker 1: You exercise, you meditate when you're done exercising, but let's

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Speaker 1: be honest, your whole day is taken up by a

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Speaker 1: lot of other things that aren't wellness. How did you

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Speaker 1: go from the guy at ranks to the guy starting

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Speaker 1: this outstanding restaurant career.

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Speaker 3: I knew when I when I came to the sort

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Speaker 3: of assumption that it wasn't necessarily the food and beverage

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Speaker 3: that that really got.

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Speaker 4: You know, got my gears grinding. It was the people.

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Speaker 3: I knew that that the easiest way to engage was

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Speaker 3: in a restaurant setting because people come there with a

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Speaker 3: problem typically, and the problem is either hunger, thirst, or

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Speaker 3: just they want to they want to feel taken to

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Speaker 3: a different place. And uh, and I'm really good at that.

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Speaker 3: And so the people thing is where I shine. And

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Speaker 3: somebody told me early on, you know, if you focus

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Speaker 3: on people tend to focus on the things that they're

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Speaker 3: not really great at because the things that they're great

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Speaker 3: at are a lot easier to to uh, to portray.

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Speaker 3: So people tend to spend more time on the things

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Speaker 3: that they're not great at because they feel like they

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Speaker 3: need to. So I learned early on that if I

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Speaker 3: don't spend any time focusing on the things that I'm

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Speaker 3: not great at, and focus all my energy or ninety

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Speaker 3: percent of my energy on the things that I am

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Speaker 3: great at, I'll succeed. Once you're able to take your

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Speaker 3: pride in your ego out of things, which is not

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Speaker 3: an easy thing to do, and it always creeps back in.

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Speaker 3: But you know, if you if you if you feel

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Speaker 3: like you have to prove something to someone or even

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Speaker 3: to yourself that you are great at everything, it's a

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Speaker 3: it's a waste of time and space. As far as

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Speaker 3: I'm concerned, and and and I think as far as

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Speaker 3: a lot of successful people are concerned.

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Speaker 4: So I put a lot of my energy, if not

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Speaker 4: all my energy.

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Speaker 3: Into the things that I'm great at, and and I

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Speaker 3: try to find people around me that are better than

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Speaker 3: me in most areas to help me learn and grow,

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Speaker 3: and also to fill the holes where I fall short.

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Speaker 1: Taking a quick break from Tiddy's episode to give a

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Speaker 1: shout out to my sponsor, Ultra Shoes. Ultra was created

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Speaker 1: by a couple of guys, Golden Harper and Brian Beckstead

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Speaker 1: in the Utah Melains, who truly believed that they had

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Speaker 1: a better way to design running sneakers. Like I mentioned before,

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00:17:18,119 --> 00:17:20,639
Speaker 1: your toes have room to spread out naturally, there's no

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00:17:20,760 --> 00:17:24,959
Speaker 1: elevated heel, and because men and women's feet are anatomically different,

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Speaker 1: the brand offers gender specific fit. I've met the young

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Speaker 1: founders several times and it's so clear that they are

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Speaker 1: onto something. They are so passionate. The shoes are getting

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Speaker 1: constant praise. A sneaker of theirs called the Escalante one

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Speaker 1: Runners World Editor's choice this past summer. So yeah, they've

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Speaker 1: definitely got a good thing going on again. It's ultra shoes.

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Speaker 1: Give them a look. See at ultra running dot com.

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Speaker 1: That's a l TR running dot com. Let's get back

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Speaker 1: to it. I'm back here with my culture now. So okay,

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Speaker 1: you're honing. I'm in on the skills that you know

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Speaker 1: you're good at.

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Speaker 4: Yeah.

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Speaker 3: And so when I was twenty four, I had made

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Speaker 3: a decision that I was going to go to culinary

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Speaker 3: school because I felt like that was a necessary element

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Speaker 3: and it would just look good for me, you know,

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Speaker 3: trying to create a career.

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Speaker 4: And so I went to culinary school.

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Speaker 3: While I was in culinary school, to French Culinary Institute,

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Speaker 3: they had just launched a new program which was a

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Speaker 3: truncated associate's degree in restaurant management, taught by folks at

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Speaker 3: Union Square Hospitality and Cornell professors, and so I hopped

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Speaker 3: on that and I took that, and that was incredible,

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Speaker 3: and it was like the whole process was I think

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Speaker 3: it was around twenty months I got finished with that.

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Speaker 3: At that point, when I was done in school, I

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Speaker 3: knew that I was going to open up a restaurant.

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Speaker 4: I was destined to do it.

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Speaker 3: And I put a plan together and I said, I'm

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Speaker 3: going to finish school, I'm going to write a business plan.

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Speaker 3: I'm going to put it in front of all the

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Speaker 3: regulars at frank that had been watching me for years.

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Speaker 4: And I did just that. I called my best.

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Speaker 3: Friend from childhood who also is in the restaurant business,

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Speaker 3: and he and I had been talking since we were

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Speaker 3: kids about opening up place together. He had moved to California,

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Speaker 3: and I got on the horn with him as soon

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Speaker 3: as I graduated school, and I was like, look, dude,

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Speaker 3: I'm not asking you to do this today, tomorrow or

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Speaker 3: in two months, but I'm here to tell you that,

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Speaker 3: like you and I are going to open up a

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Speaker 3: restaurant together, you got to pack your shit and get.

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Speaker 4: Back to New York.

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Speaker 3: It took him a while to get back, but I

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Speaker 3: got on the I got on the phone with them

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Speaker 3: one day and and he was like, you know, one

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Speaker 3: of his big biggest excuses was that he was in

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Speaker 3: a relationship, and he was like, man, my girlfriend just

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Speaker 3: broke up with me, and I'm so down and like

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Speaker 3: in my in my gut, I was like like on

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Speaker 3: the phone, I was like, oh man, I'm so sorry,

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Speaker 3: but my gut was like, yes, it's perfect. It's like

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Speaker 3: did you just come home for a couple of weeks

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Speaker 3: and we'll hang. And so he came home for a

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Speaker 3: couple of weeks and just never went back. And we

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Speaker 3: built this brand together called the Meatball Shop. I laid

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Speaker 3: the business plan in front of all the regulars at

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Speaker 3: Frank Restaurant, and before we knew we had the money

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Speaker 3: to open up this restaurant.

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Speaker 1: So all of the regulars from Frank were your first investors,

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Speaker 1: about twelve of them.

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Speaker 2: So you open your first meatball shop. Where is it?

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Speaker 3: It is at one eighty four Stanton on stand Street

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Speaker 3: between Orchard and Allen, the Lower east Side. We opened

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Speaker 3: up in February of twenty ten, so we're coming up

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Speaker 3: on eight years this February.

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Speaker 2: Congratulations, Thank you.

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Speaker 1: How long into running that meatball shop did you realize

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Speaker 1: that you were going to open another?

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Speaker 2: And another and another? How many total?

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Speaker 4: Now there's six? Okay, So we Daniel and I both

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Speaker 4: did a bunch of reading.

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Speaker 3: If I could recommend a great book for anybody looking

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Speaker 3: to step into the entrepreneurial world, there's a book called

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Speaker 3: The e Myth Revisited by a guy named Michael Gerber.

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Speaker 3: It's a fantastic book. It's a fantastic read and shed

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Speaker 3: a bunch of light on us.

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Speaker 4: And and then we also read from.

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Speaker 3: Good to Great and what we what we got out

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Speaker 3: of them was trying to open up one business.

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Speaker 4: Is not necessarily the way to go. It was it was.

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Speaker 3: The most successful model in small business is the franchise model.

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Speaker 3: And so we decided that we were going to build

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Speaker 3: this brand with the intention of of opening more. And

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Speaker 3: about four months in it was a home run. From

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Speaker 3: the day we opened the doors, there was a line

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Speaker 3: around the block and it was insane. What happened when

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Speaker 3: we opened up that restaurant. It was totally, totally beyond

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Speaker 3: our wildest dreams.

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Speaker 2: Was it all just word of mouth?

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Speaker 3: We hired a great publicist to help us get the

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Speaker 3: word out. Still my publicist today did a good job,

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Speaker 3: did an amazing job, and still do and nobody looking

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Speaker 3: for a restaurant publicist.

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Speaker 4: Boltz and Companies.

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Speaker 3: But yeah, so we we opened it up and one

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Speaker 3: of the original investors said, you know, you guys have

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Speaker 3: done something really special. I want to help you guys

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Speaker 3: open more. So I'm going to put a deal on

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Speaker 3: the table. You take your time, look at it and

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Speaker 3: and get back to us. And so We looked at

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Speaker 3: it and we're like, Wow, this is like life changing,

444
00:22:21,240 --> 00:22:22,840
Speaker 3: this is unbelievable.

445
00:22:24,480 --> 00:22:27,000
Speaker 4: We would be crazy not to take this opportunity.

446
00:22:27,040 --> 00:22:30,000
Speaker 3: So we went back to all the original investors and said, hey, guys,

447
00:22:30,280 --> 00:22:32,960
Speaker 3: you know one of you has.

448
00:22:32,760 --> 00:22:36,240
Speaker 4: Proposed a deal that would that would get us to

449
00:22:36,320 --> 00:22:37,119
Speaker 4: five restaurants.

450
00:22:38,240 --> 00:22:41,320
Speaker 3: The problem is that this individual doesn't want to take

451
00:22:41,359 --> 00:22:42,320
Speaker 3: the whole team on this deal.

452
00:22:42,359 --> 00:22:43,440
Speaker 4: He wants to do this himself.

453
00:22:43,880 --> 00:22:47,000
Speaker 3: So we give you the option to meet or beat

454
00:22:47,000 --> 00:22:49,399
Speaker 3: the deal, so everybody has a fair share. If you

455
00:22:49,440 --> 00:22:51,760
Speaker 3: guys want to come together and do it, great, But

456
00:22:51,840 --> 00:22:54,560
Speaker 3: we have to take an opportunity like this because it's

457
00:22:54,560 --> 00:22:57,640
Speaker 3: not going to come around often. And so the guys

458
00:22:57,640 --> 00:22:59,040
Speaker 3: were like, God, we wish we could do it, but

459
00:22:59,240 --> 00:23:01,560
Speaker 3: you know we we wish you well, and we just

460
00:23:01,560 --> 00:23:03,639
Speaker 3: can't come up with that kind of money. And so

461
00:23:03,680 --> 00:23:05,840
Speaker 3: we took the deal and we opened up. We opened

462
00:23:05,920 --> 00:23:09,320
Speaker 3: up one in Williamsburg, one on Greenwich Avenue and Perry

463
00:23:09,359 --> 00:23:11,800
Speaker 3: Street in the West Village, one on Ninth Avenue and

464
00:23:11,840 --> 00:23:16,520
Speaker 3: twenty second Street, Upper east Side, and now Hell's Kitchen.

465
00:23:16,720 --> 00:23:19,000
Speaker 1: I was out of Breeze last week also having a

466
00:23:19,040 --> 00:23:22,520
Speaker 1: kitchen saying okay, so outstanding.

467
00:23:22,560 --> 00:23:24,400
Speaker 2: So what was the timeframe on all of those?

468
00:23:25,600 --> 00:23:29,359
Speaker 4: By twenty it would be we're twenty eighteen.

469
00:23:29,359 --> 00:23:33,040
Speaker 3: By twenty fourteen, we had we had opened up five,

470
00:23:33,200 --> 00:23:35,160
Speaker 3: we had opened up six. We unfortunately had to shut

471
00:23:35,200 --> 00:23:38,200
Speaker 3: a restaurant recently, which was really devastating for us.

472
00:23:38,280 --> 00:23:43,280
Speaker 4: But we had a bit of a situation with anyway.

473
00:23:43,400 --> 00:23:46,200
Speaker 3: Not going to get into the details, but it made

474
00:23:46,280 --> 00:23:48,159
Speaker 3: more sense for us to shut down the restaurant than

475
00:23:48,240 --> 00:23:52,320
Speaker 3: deal with this situation, and so we did. But by

476
00:23:52,400 --> 00:23:56,480
Speaker 3: twenty fourteen, we had had six restaurants, and that the

477
00:23:56,560 --> 00:23:59,159
Speaker 3: last one that we opened in twenty fourteen was on

478
00:23:59,200 --> 00:24:02,320
Speaker 3: the Upper West Side. We recently opened up a restaurant

479
00:24:02,880 --> 00:24:05,680
Speaker 3: within the last year in Hell's Kitchen on fifty third

480
00:24:05,680 --> 00:24:08,560
Speaker 3: at nine, So that would have been seven, but it actually.

481
00:24:08,280 --> 00:24:08,840
Speaker 4: Is now six.

482
00:24:09,160 --> 00:24:10,920
Speaker 2: Got it all right?

483
00:24:10,960 --> 00:24:14,480
Speaker 1: So six meatball shops and upon the sixth meatball shop,

484
00:24:14,720 --> 00:24:17,800
Speaker 1: you decide a meatball shop just isn't enough.

485
00:24:18,920 --> 00:24:19,119
Speaker 2: You know.

486
00:24:19,200 --> 00:24:20,960
Speaker 3: It was like it was, it was a bunch of things.

487
00:24:20,960 --> 00:24:23,119
Speaker 3: What I what I've also learned about myself is that

488
00:24:25,080 --> 00:24:27,880
Speaker 3: I'm like a real creative, like a real I love

489
00:24:28,119 --> 00:24:30,480
Speaker 3: I love I love building, I love.

490
00:24:30,920 --> 00:24:32,600
Speaker 4: I just it's like it's it's it.

491
00:24:33,480 --> 00:24:36,440
Speaker 3: I'm constantly thinking about new ways to make things better.

492
00:24:37,840 --> 00:24:39,960
Speaker 3: You know, how can I how can I connect with

493
00:24:40,280 --> 00:24:44,440
Speaker 3: a specific demographic better. And about five years into the

494
00:24:44,440 --> 00:24:48,560
Speaker 3: Meatball Shop, I I looked at my partner Dan, and

495
00:24:48,640 --> 00:24:50,080
Speaker 3: I was like, look, dude, I don't think it needs

496
00:24:50,080 --> 00:24:52,160
Speaker 3: two captains to run the ship. We were post CEOs

497
00:24:52,160 --> 00:24:56,200
Speaker 3: pretty much, and I said, I've become really passionate.

498
00:24:55,920 --> 00:24:58,440
Speaker 4: About sustainable seafood. And I and he knew for years

499
00:24:58,440 --> 00:25:00,000
Speaker 4: that I was very passionate about seafood.

500
00:25:00,000 --> 00:25:03,040
Speaker 3: Seafoods like my jam and I did a bunch of

501
00:25:03,080 --> 00:25:05,280
Speaker 3: research on the oceans and I saw, you know, and

502
00:25:05,560 --> 00:25:06,920
Speaker 3: what I found out was not awesome.

503
00:25:07,240 --> 00:25:09,360
Speaker 4: That you know, the fishing.

504
00:25:09,040 --> 00:25:12,399
Speaker 3: Industry is incredibly unregulated and most of the fish that

505
00:25:12,440 --> 00:25:14,240
Speaker 3: we eat here, ninety percent of the fish that we

506
00:25:14,280 --> 00:25:16,639
Speaker 3: eat in the United States is imported, and of that

507
00:25:16,760 --> 00:25:19,720
Speaker 3: ninety percent, a large portion is unregulated and we don't

508
00:25:19,720 --> 00:25:22,200
Speaker 3: know actually it's miss labeled and all sorts of bad

509
00:25:22,240 --> 00:25:25,400
Speaker 3: news going on. So I I said to Dan, I said,

510
00:25:25,600 --> 00:25:27,439
Speaker 3: you know, I'm gonna go ahead and and take us

511
00:25:27,480 --> 00:25:30,159
Speaker 3: big zoom out and and you know, and he was like,

512
00:25:30,320 --> 00:25:31,719
Speaker 3: of course, cool with this.

513
00:25:31,800 --> 00:25:33,520
Speaker 4: I mean, I wouldn't have just like left him hanging

514
00:25:34,200 --> 00:25:34,439
Speaker 4: and it.

515
00:25:34,600 --> 00:25:38,560
Speaker 3: You know, it was a process, but I really wanted

516
00:25:38,600 --> 00:25:40,560
Speaker 3: to get creative again. I felt like I was out

517
00:25:40,560 --> 00:25:44,119
Speaker 3: of creative standstill because I am great at developing the

518
00:25:44,200 --> 00:25:47,680
Speaker 3: voice of a brand. What we look like, how we talk,

519
00:25:47,920 --> 00:25:50,120
Speaker 3: we communicate with, who we dance with, who we eat with,

520
00:25:50,280 --> 00:25:52,520
Speaker 3: like all those things, the people, the people, what we

521
00:25:52,560 --> 00:25:56,439
Speaker 3: listened to, the culture. And so the culture of the

522
00:25:56,440 --> 00:25:59,800
Speaker 3: Meatball Shop is like set in stone. It's like it,

523
00:25:59,800 --> 00:26:02,120
Speaker 3: you know, it happened pretty quickly, and it hasn't really

524
00:26:02,440 --> 00:26:04,640
Speaker 3: like all, you know, it hasn't. It hasn't faltered much

525
00:26:04,640 --> 00:26:06,840
Speaker 3: from from the beginning. And so I said, you know,

526
00:26:07,040 --> 00:26:10,200
Speaker 3: not my job is done here. But but my job

527
00:26:10,960 --> 00:26:13,359
Speaker 3: currently is not needed as much as it was in

528
00:26:13,400 --> 00:26:14,320
Speaker 3: the in the early days.

529
00:26:15,400 --> 00:26:19,320
Speaker 4: And I'm just not a great operations logistics guy. It's

530
00:26:19,359 --> 00:26:20,520
Speaker 4: just like not my strong.

531
00:26:20,280 --> 00:26:21,200
Speaker 2: Suit, that's fair.

532
00:26:21,440 --> 00:26:26,000
Speaker 3: Yeah, And so I decided to with Dan's, you know, blessing,

533
00:26:26,119 --> 00:26:28,639
Speaker 3: I decided to really focus on this new brand called Seymour's.

534
00:26:29,080 --> 00:26:35,280
Speaker 3: And Seymour's is a fully sustainable, local, uh fun, approachable

535
00:26:35,320 --> 00:26:39,040
Speaker 3: seafood concept with great vibes, great energy at an accessible

536
00:26:39,040 --> 00:26:40,240
Speaker 3: price one awesome.

537
00:26:40,320 --> 00:26:43,720
Speaker 1: So you've got to Seymours now, yeah, soon to be

538
00:26:43,760 --> 00:26:46,400
Speaker 1: more Seymours, soon to be more seams and more seamours.

539
00:26:47,160 --> 00:26:50,800
Speaker 1: So you're a restaurant guy with a passion for fitness.

540
00:26:51,040 --> 00:26:54,359
Speaker 1: You look back on how far you've come. What's one

541
00:26:54,760 --> 00:26:58,119
Speaker 1: piece of advice you would have given the guy getting

542
00:26:58,160 --> 00:27:00,200
Speaker 1: the talking to from his boss at Frank's.

543
00:27:01,520 --> 00:27:07,119
Speaker 3: Good question. Reacting to life is a mistake. Responding to

544
00:27:07,200 --> 00:27:12,120
Speaker 3: life is not a mistake. And you know, I think

545
00:27:12,440 --> 00:27:14,199
Speaker 3: and just sort of just break that down, you know,

546
00:27:15,200 --> 00:27:18,000
Speaker 3: not giving yourself a moment to breathe, to take a

547
00:27:18,000 --> 00:27:20,720
Speaker 3: step back, maybe for an hour, maybe for two hours,

548
00:27:20,720 --> 00:27:25,119
Speaker 3: maybe for a night, before you respond to something that

549
00:27:25,119 --> 00:27:31,080
Speaker 3: could potentially be paramount in your career and or you know, socially,

550
00:27:31,119 --> 00:27:33,600
Speaker 3: something that you just totally disagree with and you want

551
00:27:33,600 --> 00:27:35,840
Speaker 3: to fire back and answer, you want to fireback comment.

552
00:27:36,160 --> 00:27:39,639
Speaker 4: I've learned that opening up the window a little bit.

553
00:27:39,720 --> 00:27:43,879
Speaker 3: And letting some air in has been extremely helpful in

554
00:27:43,920 --> 00:27:46,960
Speaker 3: my career. And one other thing, if you see me

555
00:27:47,000 --> 00:27:50,359
Speaker 3: at a board meeting these days, I say very little.

556
00:27:50,960 --> 00:27:52,080
Speaker 4: I say very little.

557
00:27:51,800 --> 00:27:54,760
Speaker 3: Even that whether I'm the second largest shareholder, largest shareholder,

558
00:27:54,800 --> 00:27:55,200
Speaker 3: whatever it.

559
00:27:55,160 --> 00:27:55,840
Speaker 4: Is, at the company.

560
00:27:56,560 --> 00:27:59,679
Speaker 3: I believe that listening is so much more powerful than

561
00:27:59,760 --> 00:28:02,080
Speaker 3: way being to speak, because that's what a lot of

562
00:28:02,240 --> 00:28:06,040
Speaker 3: specifically young entrepreneurial folks want to do. They just they

563
00:28:06,080 --> 00:28:09,320
Speaker 3: just don't listen, They just wait to speak, or just

564
00:28:09,359 --> 00:28:10,160
Speaker 3: don't wait at all.

565
00:28:10,080 --> 00:28:11,080
Speaker 4: And just sort of speak.

566
00:28:12,920 --> 00:28:17,040
Speaker 3: And so listening has saved my ass many your time

567
00:28:17,640 --> 00:28:22,080
Speaker 3: listening and responding as opposed to waiting to speak and reacting.

568
00:28:23,160 --> 00:28:24,720
Speaker 4: That's the piece of advice I would give.

569
00:28:24,760 --> 00:28:26,880
Speaker 3: I think that that if somebody had told me that

570
00:28:27,160 --> 00:28:30,160
Speaker 3: early on, I'd probably saved I'd probably saved a couple

571
00:28:30,160 --> 00:28:32,320
Speaker 3: of years in a couple of bucks.

572
00:28:32,640 --> 00:28:37,080
Speaker 1: I read something that you did in Whalebone in their

573
00:28:37,160 --> 00:28:39,680
Speaker 1: new Interview issue. I went to a party for it

574
00:28:39,760 --> 00:28:41,840
Speaker 1: last night. I picked it up and your name was

575
00:28:41,840 --> 00:28:43,680
Speaker 1: in there, and I noticed a question that you.

576
00:28:43,680 --> 00:28:45,000
Speaker 2: Asked that I loved that.

577
00:28:45,080 --> 00:28:47,880
Speaker 1: I'm going to pose to you when taking on a

578
00:28:47,880 --> 00:28:51,360
Speaker 1: new project or adventure, where do you look for inspiration

579
00:28:51,600 --> 00:28:54,560
Speaker 1: and is there something specific you do someone you like

580
00:28:54,640 --> 00:28:59,360
Speaker 1: to brainstorm with, or do you simply look inside chure?

581
00:28:59,480 --> 00:29:10,400
Speaker 4: Now, my greatest moments of creativity are on long, slow runs.

582
00:29:11,240 --> 00:29:14,560
Speaker 4: And because I grew up in New York, I love

583
00:29:14,680 --> 00:29:15,040
Speaker 4: to go.

584
00:29:15,200 --> 00:29:18,160
Speaker 3: I love to visit places that I spent a lot

585
00:29:18,200 --> 00:29:22,240
Speaker 3: of time in as a kid, like Central Park, like

586
00:29:22,400 --> 00:29:24,720
Speaker 3: the Upper West Side where I went to high school.

587
00:29:25,840 --> 00:29:30,680
Speaker 3: They evoke sort of feelings and emotions that I haven't

588
00:29:30,680 --> 00:29:33,560
Speaker 3: had in sometime. And so typically, if if I really

589
00:29:33,640 --> 00:29:37,560
Speaker 3: want to put some thoughts to something, or if I'm conceptualizing,

590
00:29:38,480 --> 00:29:44,000
Speaker 3: I will take a run into those neighborhoods and you know,

591
00:29:44,520 --> 00:29:46,040
Speaker 3: wait to see if something pops in.

592
00:29:46,240 --> 00:29:47,920
Speaker 4: And I also.

593
00:29:47,680 --> 00:29:50,360
Speaker 3: I have a house upstate, in Upstate New York, and

594
00:29:50,480 --> 00:29:53,760
Speaker 3: running in the country for me is a spiritual experience

595
00:29:53,840 --> 00:29:56,680
Speaker 3: every time. I just I you know, I choose not

596
00:29:56,760 --> 00:30:00,120
Speaker 3: to run with music when I'm upstate. Creatively, it is

597
00:30:00,920 --> 00:30:05,160
Speaker 3: it's like opening the floodgates. For me, It's yeah, I

598
00:30:05,240 --> 00:30:10,880
Speaker 3: don't get that inspiration or I don't feel the innovation

599
00:30:11,800 --> 00:30:15,680
Speaker 3: internally doing anything else as extreme.

600
00:30:16,160 --> 00:30:18,280
Speaker 2: I can't tell you how much I relate with that.

601
00:30:18,520 --> 00:30:22,040
Speaker 1: I picked up running about like eight years ago, and

602
00:30:22,080 --> 00:30:25,080
Speaker 1: it changed my entire life, not just from a physical aspect,

603
00:30:25,120 --> 00:30:28,720
Speaker 1: although definitely, but also just emotionally and finding that time

604
00:30:28,760 --> 00:30:31,840
Speaker 1: to connect with myself. And I also think that recently,

605
00:30:32,520 --> 00:30:34,560
Speaker 1: you know, starting a podcast, I've started to listen to

606
00:30:34,640 --> 00:30:38,160
Speaker 1: more podcasts, and I can now go out and run,

607
00:30:38,360 --> 00:30:40,840
Speaker 1: whether it be outside or on the treadmill, and log

608
00:30:40,960 --> 00:30:44,720
Speaker 1: fifty minutes easy listening to a podcast and digesting not

609
00:30:44,760 --> 00:30:46,680
Speaker 1: only what I'm hearing, but then thinking about how it

610
00:30:46,680 --> 00:30:49,800
Speaker 1: applies to my life and just that like next level

611
00:30:49,840 --> 00:30:51,440
Speaker 1: amount of inspiration.

612
00:30:51,000 --> 00:30:52,920
Speaker 2: I get from these sessions.

613
00:30:53,000 --> 00:30:55,720
Speaker 1: I can't tell you another point in my life aside

614
00:30:55,720 --> 00:30:58,040
Speaker 1: from right now where I could hop on a treadmill

615
00:30:58,080 --> 00:31:00,920
Speaker 1: and be like so content forty five minutes.

616
00:31:01,080 --> 00:31:01,800
Speaker 2: It's bizarre.

617
00:31:02,680 --> 00:31:06,920
Speaker 1: One final question also another one from Wilboon that has

618
00:31:07,000 --> 00:31:10,800
Speaker 1: to be so appropriate for you. What is your all

619
00:31:10,840 --> 00:31:14,280
Speaker 1: time favorite thing to eat? And is there a story

620
00:31:14,400 --> 00:31:15,920
Speaker 1: or experience attached to that?

621
00:31:17,360 --> 00:31:21,160
Speaker 3: You know, it's so funny, it goes I think for me,

622
00:31:21,440 --> 00:31:23,840
Speaker 3: it's so hard. It's like one of the hardest questions.

623
00:31:23,880 --> 00:31:27,040
Speaker 3: And I think I left that question for the end

624
00:31:27,840 --> 00:31:32,960
Speaker 3: because I learned something from Tim Ferriss. And Tim Ferriss,

625
00:31:33,000 --> 00:31:36,760
Speaker 3: you know, he asks fantastic questions and one of his

626
00:31:36,840 --> 00:31:39,760
Speaker 3: podcasts he goes through his his you know, the way

627
00:31:39,800 --> 00:31:43,200
Speaker 3: he thinks about asking questions in an interview, and he

628
00:31:43,320 --> 00:31:47,360
Speaker 3: likes to start with like simple questions, so that there's

629
00:31:47,400 --> 00:31:49,680
Speaker 3: not like you know, So it's just like it seems

630
00:31:49,720 --> 00:31:54,440
Speaker 3: to flow. Asking anybody their favorite anything is a tough

631
00:31:54,520 --> 00:31:58,080
Speaker 3: question right specifically in their field.

632
00:31:58,920 --> 00:32:03,200
Speaker 4: And so I I love a few things in life.

633
00:32:03,760 --> 00:32:09,840
Speaker 4: My go to food choices are food that I genuinely

634
00:32:09,880 --> 00:32:10,320
Speaker 4: really love.

635
00:32:11,600 --> 00:32:14,360
Speaker 3: Like when I'm craving something, I mean, I know it

636
00:32:14,440 --> 00:32:17,240
Speaker 3: sounds absurd, but it happens to be the kill and

637
00:32:17,280 --> 00:32:19,680
Speaker 3: avocado salad from Seamours. It's the one thing that I

638
00:32:20,520 --> 00:32:23,400
Speaker 3: eat it five six days a week. I never get

639
00:32:23,400 --> 00:32:25,320
Speaker 3: bored of it. I crave it on the weekends when

640
00:32:25,320 --> 00:32:27,800
Speaker 3: I'm not in the city. It's the first thing I

641
00:32:27,800 --> 00:32:31,000
Speaker 3: have on Monday afternoon. It is It's my it's my

642
00:32:31,080 --> 00:32:33,880
Speaker 3: all time probably it's my. And the funny thing about

643
00:32:33,920 --> 00:32:36,760
Speaker 3: that salad is that that salad was not developed at Seymours.

644
00:32:36,800 --> 00:32:40,520
Speaker 3: That salad my wife had been making for us for

645
00:32:41,240 --> 00:32:43,680
Speaker 3: twelve years. And so I was gonna call that salad

646
00:32:43,680 --> 00:32:46,280
Speaker 3: to Donna, just because her name is Donna, and it

647
00:32:46,320 --> 00:32:51,800
Speaker 3: and it always hits the spot for me. Sweet potatoes, avocado, quinoa, kale,

648
00:32:52,480 --> 00:32:55,479
Speaker 3: really awesome, honey apple vinaigrette, shaved apples. It's just like

649
00:32:55,600 --> 00:32:57,520
Speaker 3: it's just like sweet and savory.

650
00:32:57,160 --> 00:32:59,160
Speaker 4: And and and does all this stuff to me?

651
00:32:59,440 --> 00:33:02,320
Speaker 3: But if I'm swinging for the bleachers here, like I

652
00:33:02,360 --> 00:33:03,440
Speaker 3: love sushi.

653
00:33:03,120 --> 00:33:04,080
Speaker 2: Aim for the home run.

654
00:33:04,280 --> 00:33:05,600
Speaker 4: I love sushi.

655
00:33:06,600 --> 00:33:09,680
Speaker 3: The story though, is you know, is in the calavocado

656
00:33:09,680 --> 00:33:11,719
Speaker 3: salad because it's near and dear to me because my

657
00:33:11,760 --> 00:33:14,600
Speaker 3: wife is the og developer of that salad and I

658
00:33:14,600 --> 00:33:18,040
Speaker 3: feel like it just hits on all cylinders. Taste, flavor,

659
00:33:18,240 --> 00:33:22,400
Speaker 3: I mean, flavor, color, crunch, it's all there. And I

660
00:33:22,440 --> 00:33:25,360
Speaker 3: love sushi because we have many special moments together with sushi,

661
00:33:25,440 --> 00:33:29,160
Speaker 3: my wife and I. But something from my childhood that

662
00:33:29,200 --> 00:33:33,080
Speaker 3: I haven't had in a long time that just and

663
00:33:33,120 --> 00:33:35,760
Speaker 3: it's so far against who I am today, but just

664
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Speaker 3: a big, humongous bowl of craft mac and.

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00:33:38,080 --> 00:33:40,640
Speaker 2: Cheese a classic is like.

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00:33:40,600 --> 00:33:43,280
Speaker 3: One of those things that you just can't you know,

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00:33:43,520 --> 00:33:46,800
Speaker 3: it's delicious. It's just like it's just insanely delicious.

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00:33:46,440 --> 00:33:49,800
Speaker 1: Things that people bond over both fitness and mac and cheese.

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Speaker 2: That's it.

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00:33:50,720 --> 00:33:53,320
Speaker 1: That's all you need, man, Michael, thanks so much for

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00:33:53,400 --> 00:33:55,160
Speaker 1: coming in. I think we're gonna wrap it here.

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00:33:55,400 --> 00:33:56,479
Speaker 2: Cool, good bomb.

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00:33:56,640 --> 00:33:57,360
Speaker 4: Thanks for having me.

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00:33:57,880 --> 00:34:01,080
Speaker 1: Please take a moment to leave a quick review by

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00:34:01,120 --> 00:34:04,000
Speaker 1: clicking the link with the description to this episode, and

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00:34:04,040 --> 00:34:06,680
Speaker 1: while you're at it, send this episode to a friend.

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00:34:06,720 --> 00:34:10,080
Speaker 1: Maybe we all face multiple hurdles in life. I want

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00:34:10,080 --> 00:34:12,760
Speaker 1: to hear about yours. Reach Out to me at Emily

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00:34:12,840 --> 00:34:16,400
Speaker 1: at hurdle dot us, connect with the podcast on Instagram

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00:34:16,440 --> 00:34:20,120
Speaker 1: and Twitter at Hurdle Podcast, and of course feel free

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00:34:20,120 --> 00:34:21,719
Speaker 1: to stock us both a little bit too.

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00:34:22,239 --> 00:34:23,759
Speaker 2: Michael, what's your social.

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00:34:23,480 --> 00:34:25,760
Speaker 4: Handle at Michael chernow.

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00:34:25,520 --> 00:34:27,760
Speaker 2: And meatball Shop Seymour's all.

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00:34:27,920 --> 00:34:31,560
Speaker 3: So, meatball Shop is at Meatballer's. Seymour's is at Seymour's

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00:34:31,680 --> 00:34:34,960
Speaker 3: Nice and that's on all handles perfect.

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00:34:35,080 --> 00:34:39,680
Speaker 1: My handle at Emily a body. Please make sure to

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00:34:39,719 --> 00:34:44,040
Speaker 1: come back, keep hanging out with us. Another hurdle conquered.

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00:34:44,320 --> 00:34:44,919
Speaker 1: See you soon,