Cody Candelario | Discussion Combustion Podcast | #275

[00:00:00] We'll have this discussion. Discussion? What discussion? This is a discussion. Combustion. Coming to you from Denver, Colorado, this is Discussion Combustion Podcast with your hosts Kevin Batstone and Arthur Rawe.

[00:00:16] What's up episode 275 with a super solid lad Cody Candelario coming from California cooking some delicious dishes. Vegan too. Vegan too.

[00:00:28] Really getting wild out there. What's up?

[00:00:31] It's good to see you man. What's going on? We finally made it happen. You get to see the boots in person. That was like the thumbnail from the first time you're out with my boots sticking up.

[00:00:38] Dude, I remember talking about it. I mean I have more outfit questions. We can start it off that way. Rodney Strong is a California winery.

[00:00:45] Yeah, it certainly is. Sonoma Cabernet, delicious things.

[00:00:48] Okay, did you wear that specifically for me? No. So, you probably didn't know, in my day job I work for Southern Glaziers, which is the largest distributor of wine and spirits in America.

[00:00:57] All right. I'm one of their sales consultants for here in Aurora, Colorado.

[00:01:00] Consultants. So, I do some consulting. I sell some Rodney Strong and others. And so it just felt appropriate.

[00:01:06] That's tight. That's tight. Second question. Are you wearing a shirt?

[00:01:10] Underneath this.

[00:01:11] Why are you? Wife beater, baby.

[00:01:13] No, no, no. We're rebranding that. We call those wife protectors now.

[00:01:16] Oh, wife protectors. Wife protectors.

[00:01:18] I've never heard that. Well, that's because we're starting it.

[00:01:21] Okay. Aren't they technically called A-shirts? A-frame shirt?

[00:01:23] It's a tank top. It's a tank top. No, it's... It's a tank top. I'm wearing a gray protector myself right now.

[00:01:28] Wife protector? A gray protector?

[00:01:30] Yeah, yeah. 100%. I kind of like this movement.

[00:01:31] I do like the protector. Hashtag wife protector.

[00:01:33] Yeah, I don't... We don't need to call it wife beaters. No one's making rules. We're not gonna go to like jails.

[00:01:37] Didn't that start with Ike Turner?

[00:01:38] I think it did start with the Tina Turner Ike.

[00:01:41] I think it did. Because he was like the wife beater.

[00:01:43] Yeah. Well, we can take that statue down. You know what I'm saying?

[00:01:46] Yeah.

[00:01:47] Cheers to that. And thanks for this delicious non-alcoholic beer from your event last Saturday night, which we'll talk about here in a moment.

[00:01:54] This stuff's fantastic.

[00:01:54] And it's made out of Kernza.

[00:01:56] Yeah, I'm enjoying this.

[00:01:57] Which is pretty cool.

[00:01:58] You got the alcoholic version.

[00:01:59] Yeah.

[00:02:00] The cool thing about Kernza is that it's a regenerative grain.

[00:02:02] So it's...

[00:02:03] And they use a lot less water. I learned a lot that night.

[00:02:06] Yeah, it was a really fun fucking event.

[00:02:08] It was cool, man. And as we were sitting there listening, like how we could help, it was obvious.

[00:02:15] Our piece of the puzzle is to help give a voice to these farmers and everybody that's at the event and like have a platform to talk on and get it out there in these grits, baby.

[00:02:25] Yeah.

[00:02:26] It was good stuff.

[00:02:27] That would be huge. And that's a huge part of the program for that event.

[00:02:32] I mean, A, I want to be able to bring competitions.

[00:02:35] I mean, for those of you who weren't there at the event, I hosted what I'm calling a micro festival and culinary competition where I hosted a public event where chefs compete to make the best dish out of grits, judging panel, live music, stuff like that.

[00:02:50] But the cool part is that the guests, the patrons, they get to try the food and be a judge.

[00:02:55] So everyone got, you know, the ability to try all the dishes, you know, take notes and stuff like that and actually participate in the judging.

[00:03:02] That was so much fun. It's pretty freaking cool.

[00:03:05] It was. And we got to eat it.

[00:03:06] We got to eat it. That was the best part.

[00:03:07] It just kept coming. You guys were bringing the food out.

[00:03:09] We'd see chef come in and then you'd like sit down with like the panel judges, right?

[00:03:13] Like the official one. Yeah. Give, give the presentation.

[00:03:15] That was kind of, I was trying to like sneak in and hear what was going on over there.

[00:03:18] I wanted to see what was going on. You got some good pictures.

[00:03:20] I did get some good pictures of that. You got some good pictures of that.

[00:03:22] It was pretty cool. There was a lot of things that made that event.

[00:03:25] I mean, it's been a baby of mine for a while.

[00:03:27] I think that, you know, I'm a big fan of battle rap and going to those kinds of like verbal exhibitions.

[00:03:32] And I love those kinds of. Do you, do you rap? No, I don't. I'm just a fan.

[00:03:37] Okay. Okay. I love anything that's competitive.

[00:03:39] I think I could one day I'll get into music and stuff like that.

[00:03:42] That's on the list. But anyways, it's super tangential, but you know, I think that food festivals are becoming so big and so popular in the niche down that I've seen in terms of like marketing.

[00:03:52] There's so many, you know, different specific kind of food festivals.

[00:03:56] And I'm just like, why isn't there a public competition?

[00:03:59] You know, it's, I love culinary competitions.

[00:04:01] I love competing in them, but I've always wished that it was something like a sports game where people can go to and see their favorite teams, see their favorite people like compete.

[00:04:09] Um, so that was pretty cool to be able to bring that to life.

[00:04:12] It's a tester of something that I, it's like, I have such a huge root system and plan for it.

[00:04:17] But at the same time, we got to raise awareness for regenerative farming.

[00:04:20] Yeah. And that'd be so tight.

[00:04:22] I'd love that you guys made connections that, that day.

[00:04:25] Cause it's, you know, it's really tough.

[00:04:27] The food's getting more expensive.

[00:04:28] Farming isn't talked about enough.

[00:04:30] And, you know, it's one of the highest suicide rates in terms of careers.

[00:04:33] It, it, it unfortunately makes a lot of sense.

[00:04:36] They're just kind of like the last people in the conversation.

[00:04:38] You know, it's like chefs, we get blamed for how expensive food gets, but that goes all the way back to the farmer.

[00:04:44] You know, and that's, it's a tough time.

[00:04:47] A lot of people forget about those guys.

[00:04:48] It was really great.

[00:04:49] You guys were there.

[00:04:50] We were there.

[00:04:51] That was cool, man.

[00:04:51] That was really cool to be a part of something like that.

[00:04:52] And the energy in the room was great.

[00:04:54] You could tell everyone was really enjoying themselves.

[00:04:55] The fact they were trying food and, you know, commenting on it.

[00:04:58] And it was just really fun.

[00:04:59] And then the scoring was fun too, right?

[00:05:00] It was like the taste, the appearance, the grits themselves.

[00:05:03] Sick.

[00:05:03] I made those cards.

[00:05:04] Did you?

[00:05:04] Yeah.

[00:05:05] All the branding and everything like that.

[00:05:07] It was, it was even cool for the judges.

[00:05:09] There was a bunch of little things like having Canbro as a sponsor, um,

[00:05:13] for the prize, having all those stacks of kitchen equipment, you know, it's like, which is like

[00:05:16] every chef loves new, uh, storing goods.

[00:05:19] It sounds nerdy, but it's like so good to have fresh containers.

[00:05:22] But aside from that, Joe Sasto, huge shout out.

[00:05:25] He's he was the judge on my episode of chopped or one of them.

[00:05:28] And he's like, he's quickly becoming like one of the new faces of like food network and judging

[00:05:33] and stuff like that.

[00:05:34] Um, but he actually made a video for our judges, a custom video.

[00:05:38] So not only did the judges have like a cool scorecard of just like, Hey, here's how, you

[00:05:42] know, judging can be effective.

[00:05:44] Here's tips and tricks.

[00:05:45] Um, but Joe Sasto actually made a video.

[00:05:47] I'll send you guys, uh, where he gave him, gave all the judges like a custom, like, Hey,

[00:05:52] this is, this is, this is how I approach it.

[00:05:54] Here's my rules.

[00:05:55] Okay.

[00:05:55] Which was so tight.

[00:05:57] That's pretty cool.

[00:05:57] So there was a lot of things that have been rules of engagement for food judgment.

[00:06:01] Yeah.

[00:06:02] Okay.

[00:06:02] Yeah.

[00:06:03] It was tight.

[00:06:04] So you gave him like a pep talk on like the dudes, the don'ts, what to look for.

[00:06:07] Okay.

[00:06:08] I got to be able to like, cause I've done a lot of events hosted all sorts of types,

[00:06:13] sizes and stuff like that.

[00:06:14] But that's the first one I've ever done that had a competition.

[00:06:17] And I really got to not only create like an event, I'm not going to tap my, no, no,

[00:06:23] you know what?

[00:06:23] I'm going to talk my shit.

[00:06:24] That was a fucking sick event.

[00:06:26] It was not only a great event, but it was like, it satisfied the idea of a competition

[00:06:31] really well.

[00:06:32] And, uh, there's a lot going on.

[00:06:34] And also you didn't take first place.

[00:06:36] I didn't.

[00:06:37] You did.

[00:06:37] We had to bring that up.

[00:06:39] Yeah.

[00:06:39] I mean, but like I was, you know, you had my vote, bro.

[00:06:43] I was, I was in there representing my boy and, um, and it was Deshaun, right?

[00:06:48] Uh, Deandre.

[00:06:49] Deandre.

[00:06:50] Deandre.

[00:06:51] Deandre.

[00:06:52] Deandre's, uh, uh, Steffi DeVita and Joshua Olson and myself.

[00:06:57] Great chefs.

[00:06:58] They were all cool people.

[00:06:59] All super awesome.

[00:07:01] Josh, Joshua Olson.

[00:07:02] He works for Aspen Moon farms.

[00:07:03] Awesome farm.

[00:07:04] Um, he used to be a career chef then switched into farming full time and was just like super

[00:07:09] ready to talk about and represent farming from a chef perspective.

[00:07:13] Oh yeah.

[00:07:13] Fucking perfect.

[00:07:14] He nailed it with the overalls and everything.

[00:07:15] I was like, this dude is killing it.

[00:07:17] He's sick.

[00:07:17] That's awesome.

[00:07:18] I went out and shot with him in the fields on a Monday and it was so much fun.

[00:07:22] And yeah, man, he's just what a grassroots human being.

[00:07:25] Just such a, just such a dope human.

[00:07:27] I mean, I, so yeah, I did lose.

[00:07:30] Uh, no, you came in second place.

[00:07:33] Yeah.

[00:07:33] I was a finalist.

[00:07:34] But Hey, like what, what's the race saying?

[00:07:36] Well, if you're going to take it to racing, I mean, yeah.

[00:07:38] What's the saying?

[00:07:39] Like if, if, if you ain't first, you're not first, you're last.

[00:07:43] That's what he said.

[00:07:44] That's Ricky Bobby.

[00:07:45] Well, okay.

[00:07:46] You know what?

[00:07:52] Super meant it right before.

[00:07:54] Cause I had to put so many hats on and off through random periods.

[00:07:57] You could feel that energy in the room that it was like, it was like a fun competition.

[00:08:02] Oh, I was proud.

[00:08:03] It was a fun competition where people could understand that there was like a bigger movement

[00:08:09] happening.

[00:08:10] Like there was, there was a foundation to what was going on.

[00:08:14] Yeah.

[00:08:14] I put zero zero one on the trophy because there's going to be more.

[00:08:18] Um, this is just the, the baby steps and I have a vision of how it's going to work.

[00:08:23] And you know, I have this ship blueprinted for years to come, but yeah, I definitely,

[00:08:28] I had to have multiple talks with myself along this journey because I'm consulting for an awesome

[00:08:34] grains company.

[00:08:35] You know, it's like my job right now as a consultant is to bring awareness to regenerative

[00:08:39] farming and to really bring this grits company, uh, Gruff Grains, um, to life.

[00:08:45] And so my idea was to bring this competition where we can have a bunch of, if we're going

[00:08:49] to teach people how to cook grits, cause a lot of people don't know about it.

[00:08:52] Right.

[00:08:52] Or they've heard about it and don't understand what it is exactly.

[00:08:56] Sure.

[00:08:56] They lived in the South and they haven't had it since, you know, they had it at a specific

[00:08:59] spot and they miss it.

[00:09:01] And so how do I bring that to life?

[00:09:03] I wanted to just create a thing where people could come to, um, where you can see a bunch

[00:09:07] of different chefs approach it a bunch of different ways.

[00:09:10] The noodles is what really was interesting to me.

[00:09:13] Oh my God.

[00:09:14] The good noodles.

[00:09:16] Steffi.

[00:09:16] Okay.

[00:09:16] So Steffi's an animal and I'm going to ping pong back and forth between some different topics.

[00:09:21] So corral me when, corral me when you need me.

[00:09:23] Oh no.

[00:09:23] Yeah.

[00:09:24] This is what it's for.

[00:09:24] Steffi was sick.

[00:09:25] Uh, you know, all of the chefs brought such crazy stuff to the table and they were all

[00:09:30] threats in their own way.

[00:09:31] I went to Steffi spot though.

[00:09:32] And I was like, man, got a lot of pasta stuff, like, like sick extruders and just equipment

[00:09:38] out.

[00:09:38] And her team was so dialed out.

[00:09:40] It was like, I walked in there per team.

[00:09:42] Like what are we talking about teams?

[00:09:44] Um, I mean, teams, that one was like limited on how many people they could bring.

[00:09:48] The only ceiling was like, you know, they had a, they had $300 to work with to make

[00:09:53] 120 plates.

[00:09:54] Okay.

[00:09:55] Um, small plates and stuff like that.

[00:09:57] Yeah.

[00:09:57] So there was no rules.

[00:09:58] They could do dessert, whatever they can.

[00:09:59] They can.

[00:09:59] And I let people just play around as much as they could.

[00:10:02] Um, but when I walked in there to deliver the grits to cause I hand delivered all the

[00:10:06] grits to everyone when I got here, I met people from our team.

[00:10:10] They're showing me around.

[00:10:10] She wasn't there that day, but they were like, oh yeah, we've been talking about this

[00:10:13] all week.

[00:10:13] And I was like, oh shit.

[00:10:14] And they showed me, they showed me her, her kit and just like how, yeah, the restaurant

[00:10:19] was gorgeous and super locked in.

[00:10:20] And I was like, I texted her.

[00:10:22] I was like, man, thank God this wasn't a pasta competition.

[00:10:24] Oh yeah.

[00:10:25] No, that was, that was good.

[00:10:27] And she pulled up.

[00:10:27] That was good pasta.

[00:10:28] Super inventive.

[00:10:29] Yeah, it was.

[00:10:30] I was not expecting.

[00:10:31] She's an executive chef of, uh, where?

[00:10:33] Bardo.

[00:10:33] Bardo.

[00:10:34] Okay.

[00:10:35] We're gonna have to go there.

[00:10:36] You absolutely should.

[00:10:37] Let me know when you guys go in.

[00:10:38] Yeah.

[00:10:38] I just, I just filmed with her on Tuesday for an event.

[00:10:41] Um, a wine dinner event they did.

[00:10:43] What a fun restaurant, man.

[00:10:44] Yeah.

[00:10:45] We're gonna check it out.

[00:10:45] They all brought such great stuff to the table.

[00:10:48] It was so much fun.

[00:10:50] It was.

[00:10:50] The thing that was tough for me was like I was saying earlier, I had to, I had to, I

[00:10:54] had to have conversations with myself of like, Hey, you know, we're, we're, our end goal

[00:10:58] is like, we have to, we're creating this thing for Gruff Grains.

[00:11:00] We're going to come up with this plan to bring grits into the forefront and to help bring this

[00:11:05] awesome farm as like, you know, the spokespeople for how do we do that?

[00:11:09] Creating this event.

[00:11:10] I was like so much fun.

[00:11:11] And I get to finally create a competition.

[00:11:12] This thing I've been working on for so long, but I knew going into it, I was like running

[00:11:17] the event, filming the event and competing the event.

[00:11:20] That's a lot.

[00:11:20] Three different hats.

[00:11:21] I can only confidently wear one and I can pay attention to the second one, but someone's

[00:11:25] going to slip.

[00:11:25] Yeah.

[00:11:26] And so I definitely went into it with not a lot of prep.

[00:11:30] Where was like your biggest slip?

[00:11:31] Because from an outsider looking in, it looked like a smooth event.

[00:11:35] Right?

[00:11:36] So, so, so like nothing was noticed.

[00:11:38] That hat stayed on.

[00:11:39] So nothing was noticed.

[00:11:40] That hat stayed on.

[00:11:41] Okay.

[00:11:42] So, so what do you feel like was your area?

[00:11:44] I just didn't get to have time to compete.

[00:11:46] I didn't get to, and I'm proud of the dish that I did, but I, I was going at it from completely

[00:11:52] a show perspective.

[00:11:53] You know, I made a vegan dish cause I knew everyone was going to do a protein heavy one.

[00:11:56] And I'm like for the show design, we need something that's going to be, you know,

[00:11:59] a different, like a real variable to the control.

[00:12:03] And so going into it, I just knew I'm not going to have a lot of time.

[00:12:06] And I just ended up having to sacrifice time, making sure that the infrastructure of the

[00:12:09] event was solid.

[00:12:11] And so I started like, I didn't even come up with my dish until the night before.

[00:12:14] That's what you were saying.

[00:12:15] Yeah.

[00:12:16] And then I was prepping it for like, maybe like five hours the day of, um, it was good.

[00:12:20] I'm proud of it.

[00:12:21] That was the first one that we tried.

[00:12:23] We tried that one first.

[00:12:24] Cause I was the first to hit the table.

[00:12:25] I think doing a vegan dish for grits is tough.

[00:12:27] Cause people expect a lot.

[00:12:28] People were ravenous.

[00:12:29] People were definitely ravenous.

[00:12:30] Like you had to like have some intent to make sure that you got, I mean, the second

[00:12:34] the plates hit the table, they were gone.

[00:12:36] I mean, you were like racing in to grab.

[00:12:38] So that's the only part of the event that was kind of, uh, initially I had a couple of

[00:12:43] cooks lined up to help, um, support, uh, all the chefs, but they bailed last minute and

[00:12:48] it was so hard to find new chefs or anybody that was interested in like from a line cook prep

[00:12:51] perspective.

[00:12:52] So all the chefs ended up having to plating their dish and we were good at the beginning

[00:12:56] because we started, uh, we started plating and then we were doing groups of 12 and they

[00:13:02] weren't taking them at first.

[00:13:03] We were starting to stock up a little bit.

[00:13:06] Um, but then they made an announcement that they didn't tell me about.

[00:13:09] And then they were just like, please go take the food.

[00:13:10] And so everyone just all of a sudden was like clicked in and then we were behind.

[00:13:14] Oh yeah.

[00:13:14] Oh yeah.

[00:13:15] Pretty crowded.

[00:13:15] I, you know what?

[00:13:16] At the end of the day, no one noticed that.

[00:13:18] Well, and you know what, in terms of the show design, I'm not necessarily.

[00:13:22] I'm not necessarily disappointed if people have to wait to get their competition dish.

[00:13:25] I created a grazing table and stuff like that full of a bunch of like amazing farm ingredients

[00:13:30] and stuff like that.

[00:13:30] Like if you needed those snacks, you can get it.

[00:13:32] The purpose is like you get to.

[00:13:34] So I think in the future, it's just gonna, you know, it's we're 120 tickets.

[00:13:39] It's like the ceiling of it this time when we get like a thousand and we're doing an actual

[00:13:43] food festival and we got people that understand the branding and marketing and they're like,

[00:13:48] I'm here to, to like, I want to try these dishes.

[00:13:50] And there's like 16 chefs or something like that.

[00:13:53] Well then do you just like set up different booths for the chef?

[00:13:56] Like each, each chef has its own, their own booth and then people come up to come and

[00:14:00] try it.

[00:14:00] And then that way they're not like rushing to plate all this stuff.

[00:14:04] They're kind of doing it individually almost.

[00:14:06] Oh yeah.

[00:14:07] Yeah.

[00:14:07] No.

[00:14:07] So like the idea in the future is so, um, I don't know if that's the best way to do

[00:14:13] it or not.

[00:14:13] Well, here, here's, here's the, the rough vision.

[00:14:16] So, I mean, I, I think that what's your favorite sport?

[00:14:21] NASCAR.

[00:14:22] NASCAR?

[00:14:23] Yours?

[00:14:24] NASCAR?

[00:14:24] So I don't know how it works with NASCAR then.

[00:14:27] So I was, if it was like football, you know, at the end of the year, there's the,

[00:14:30] the, um, the super bowl, you got the world cup, you got stuff like that.

[00:14:34] There's brackets.

[00:14:35] There's a season to follow there at the end of the year, you know who won.

[00:14:38] Yeah.

[00:14:38] And that's what I really want to create.

[00:14:39] That's what I think what a lot of like major food competitions are missing is that it's

[00:14:43] kind of fast fashion sometimes cause there, it's always new faces.

[00:14:47] It's really rare that you have someone that rises to the top and even people that win

[00:14:51] these shows just kind of fade into the distance.

[00:14:53] That's a good point.

[00:14:54] Yeah.

[00:14:54] And what I want to create is more shelf life.

[00:14:56] I want, I want to give people, uh, a space where they can flourish, you know, where

[00:15:01] people can get jerseys made, you know, whatever, like, you know, numbers, teams,

[00:15:04] teams, that kind of thing.

[00:15:06] I want that.

[00:15:07] I want that.

[00:15:08] Not necessarily like merchandising space, but marketing space.

[00:15:11] I wanted to have that life force.

[00:15:12] And so picture the event that I just did now as seating.

[00:15:16] So these events are going to continue to happen and grit together champions are, uh,

[00:15:22] are made.

[00:15:22] And then, you know, let's say there's like three or four down the line, host a bigger

[00:15:27] event, 500 people or more or something like that, where the guests still get to participate

[00:15:32] in these seating events where you have these chefs that are trying to get a grit together

[00:15:35] trophy.

[00:15:35] And then you have the head to head, the top of the grit together people.

[00:15:39] So once we have the first two, then we have a big event.

[00:15:42] So people get to come in and try the seating.

[00:15:43] They see the judging.

[00:15:44] That person gets announced as a grit together, like one of the next ones.

[00:15:47] And then it's a live competition versus the two top grit together champs where the people

[00:15:53] don't get to try it, but they get to watch them compete in a mystery basket challenge where

[00:15:58] the judges that just judged all the other stuff, judge that situation.

[00:16:01] So it's like a final feature.

[00:16:03] Like I just see it as a headliner.

[00:16:05] I definitely see.

[00:16:05] I know.

[00:16:06] Is that something you would pitch to like food network or take it to like a stream service

[00:16:09] or something?

[00:16:10] So yeah, in theory, maybe show or I just fucking keep it on my own.

[00:16:15] So it depends right now the way I'm doing it, you know, it's like, so for this event,

[00:16:19] I had four different sponsors.

[00:16:20] Um, you know, it's like, I got an alcohol sponsor that I did collaboration for the cocktail

[00:16:24] program.

[00:16:24] I cambro is a sponsor for, uh, the prize.

[00:16:27] I got, um, the grits company, you know, like setting up those kinds of things.

[00:16:31] That's just going to be able to scale.

[00:16:33] And what I'm really creating is shit tons of brand space.

[00:16:36] So not only, you know, cause like the same thing I do like as an influencer, cause I'm

[00:16:40] a chef as well.

[00:16:41] And I host events, you know, don't just collaborate with me for me to make a video about this product,

[00:16:46] collaborate with me to make a video of this product and then collaborate with pay me more

[00:16:50] to host an event where that's a feature where people can actually go try it, get, you

[00:16:53] know, tangible shit.

[00:16:54] So that's what that's, you're like building the hype up.

[00:16:57] Yeah.

[00:16:57] You know, like let's, let's introduce it.

[00:16:59] Let's kind of get a little mix going and then let's throw a shebang where people could

[00:17:04] come out and actually interact with this.

[00:17:06] Yeah.

[00:17:06] Cause what if I don't need, um, a network?

[00:17:10] You probably don't.

[00:17:11] You know, what if I can just keep hustling the way I'm going, get some really awesome

[00:17:15] sponsors, keep building this base.

[00:17:17] And then eventually, whether it's views on YouTube or partnerships like that, you know,

[00:17:20] it's like I kind of start phasing out sponsors, maybe introduce a product that has to do with

[00:17:24] the event.

[00:17:25] Other things I have in mind, um, that ends up, you know, like it's paying for itself and I

[00:17:30] get to start advertising my own products.

[00:17:32] And so.

[00:17:33] You have a lot more freedom that way.

[00:17:34] Yeah.

[00:17:35] Which is exactly what I want to fucking create.

[00:17:37] Cause once the network takes over, it's like, well, now we have this rule and regulation

[00:17:39] we're gonna add this nonsense in.

[00:17:41] Then you kind of lose control of your, your baby a bit.

[00:17:43] Yeah.

[00:17:43] And who knows?

[00:17:44] You might see me in three years and you're like, there's a huge Colgate thing on the fucking

[00:17:47] front of that one.

[00:17:48] And I'm like, all right, you know, you're like, I had to do it.

[00:17:51] I had to do it.

[00:17:52] But all I know is I'm going to, I'm going to break some eggs, um, and make a fucking

[00:17:55] omelet.

[00:17:56] And I don't know how I'm going to do it, but I just know that this is the direction I

[00:17:58] want to go.

[00:17:59] And I love these competitions.

[00:18:00] I think they deserve more forefront.

[00:18:01] And I think that I can give chefs a space where they can really fucking shine.

[00:18:05] And circling back to this event, I'm really happy.

[00:18:08] I put the hats on that I did cause the event was shot really well.

[00:18:11] The event went really well.

[00:18:12] The partnerships went really well.

[00:18:13] Okay.

[00:18:13] So you had a chance to look at the footage.

[00:18:16] I haven't looked at it yet.

[00:18:17] Okay.

[00:18:17] Cause that's what I thought you meant by it was shot.

[00:18:19] Well, so, but so no, I haven't.

[00:18:24] Okay.

[00:18:24] Damn it.

[00:18:25] But it's, it was shot.

[00:18:26] It looked like it was doing well.

[00:18:27] I got to look up his name.

[00:18:28] His name is Ben.

[00:18:29] He seemed like he was doing good.

[00:18:30] It was running the camera.

[00:18:31] Oh my God.

[00:18:32] Yeah.

[00:18:32] He was dialed in.

[00:18:33] Yeah.

[00:18:33] He was shooting on like a, um, either a red or a black magic or another.

[00:18:40] Yeah.

[00:18:40] The base.

[00:18:41] I saw some shots he was doing.

[00:18:43] I feel completely confident in him, but not only that, I've been doing a lot of,

[00:18:46] what'd you mean by it was shot?

[00:18:47] Well then like, what were you talking about?

[00:18:49] Well, it was shot by him and he's an absolute gangster.

[00:18:52] Okay.

[00:18:52] Not to mention I'm shooting a bunch of like pre and post stuff.

[00:18:55] So it's like me going to the farms, be going to all the people's spots.

[00:18:58] Okay.

[00:18:59] You know, shooting individually with the chef, what I've been doing.

[00:19:01] So, you know, it's like, it's a lot of content that's been going into this stuff

[00:19:03] outside of just the stuff that was at the event.

[00:19:05] So how much of this stuff are you mixing down?

[00:19:07] Cause like I see these videos, I hear the tracks.

[00:19:10] I feel like you get like ASMR mode on the mic and you like get really close and start

[00:19:15] talking.

[00:19:15] I'm trying.

[00:19:16] I know it sounds great.

[00:19:18] It's good audio quality.

[00:19:19] It is.

[00:19:19] I try really fucking hard, but I make everything.

[00:19:22] Yeah, I do.

[00:19:22] I do.

[00:19:23] So you're, you're spending like a couple out.

[00:19:25] No, you're spending like hours.

[00:19:27] You're spending like at least a whole day just mixing the stuff.

[00:19:31] Just voiceovers.

[00:19:31] Uh, no.

[00:19:33] Most videos take me, um, two to four hours.

[00:19:38] It's like a minute long video.

[00:19:38] It's like a minute long video.

[00:19:39] Yeah.

[00:19:39] So if not, I try to keep them 30 seconds plus or minus that, that work, unless it's a hitter

[00:19:44] of a video that I can go a minute.

[00:19:46] Um, but yeah, it'll take me two to four hours to shoot.

[00:19:49] It'll take me two to four hour, maybe one to four hours to edit depending on how much

[00:19:54] clipping and shit like that.

[00:19:56] And then sometimes it'll make me some, but it depends.

[00:20:00] Some videos just fucking hit and they line up and you know, it's easy in some videos.

[00:20:05] It's just like, it takes so long to find that frequency where you're like, this shit

[00:20:09] sucks.

[00:20:09] This shit sucks.

[00:20:10] And then you're like, you know, it's like, I don't know.

[00:20:11] Yeah.

[00:20:12] You just find those pockets.

[00:20:13] And then by the time that you find something you like, you've watched it all so much that

[00:20:16] you can't even determine if you, if it's good or not.

[00:20:18] Yeah.

[00:20:19] Yeah.

[00:20:19] You kind of hit that wall.

[00:20:22] Yeah.

[00:20:22] Well, one thing I've been getting good at over the past four years, I've, I'm saying I'm

[00:20:28] getting pretty good at it now.

[00:20:30] Like the last year is how to make creativity and management.

[00:20:35] Um, so how to make, how do I say this?

[00:20:38] So, you know, like creative jobs, there's a lot of times I was going to say people.

[00:20:43] There's a lot of times where you're like, Oh, I just don't feel inspired right now.

[00:20:46] I don't have the fucking.

[00:20:47] Where's the news.

[00:20:48] I don't have this.

[00:20:49] And when I work in creative fields, like I have to find quantifiable ways to be able

[00:20:55] to work through non creative times.

[00:20:57] You know, it's like I can lean on like, Oh, I don't have inspiration.

[00:21:01] I don't have this.

[00:21:01] And it's like, no, I have to find a formulaic way to manage and create creativity.

[00:21:07] So it's like, that's something that I'm pretty good at is I've, I find ways to make it a job.

[00:21:11] I don't make excuses around finding the right whimsy or right emotion or something like that.

[00:21:17] Like I just find the systems.

[00:21:20] So that's one thing that helps me a lot with that kind of stuff.

[00:21:22] Cause if, if I can't create out of love, then fuck yeah.

[00:21:26] But sometimes I like the most part, 80% of the time I'm creating out of structure.

[00:21:32] Yeah, that makes sense.

[00:21:34] I mean, and just staying on a system a little bit, like, you know, it's creative times time to sit down.

[00:21:38] We're going to do some editing.

[00:21:39] We just shot this video.

[00:21:40] You know, you get in that zone almost like it's a part of your calendar.

[00:21:43] Right?

[00:21:43] Yeah.

[00:21:44] I mean, that's how I have to tough.

[00:21:45] Cause like, I'm not, I don't know which side of the brain is which, but like, I'm, I, I, I gel more with creative tasks.

[00:21:52] I can do that no matter how my brain's functioning.

[00:21:55] Whereas the administrative stuff, which is similar to like editing.

[00:22:00] Cause it's just like clipping footage is, is just like writing emails to me.

[00:22:03] It's just, you know, it's just, it's fucking work.

[00:22:05] It's hard for my brain to go from creative to that and taking those hats off.

[00:22:10] So I have to streamline it or else I'm so fucking slow.

[00:22:12] It's like baking for me.

[00:22:14] Like baking, following baking recipes.

[00:22:18] I'm so bad at reading.

[00:22:19] I'll look at them and just take so long to just do like one measurement at a time.

[00:22:23] But once I've seen it and I can do it over and over again, that makes sense.

[00:22:27] Repetition is the mother of skill kind of thing.

[00:22:29] Right?

[00:22:29] Hell yeah.

[00:22:30] Yeah.

[00:22:30] We do it.

[00:22:30] The easier it gets, you know?

[00:22:32] Well, cause you guys think that people are just like naturally talented at stuff.

[00:22:35] I think, I think there's a little bit of that.

[00:22:36] Like I see like five year olds that'll pick up a guitar and just start ripping like Jimi Hendrix.

[00:22:40] Yeah.

[00:22:40] And it's like, Whoa, I think some people are put into environments that really like shape

[00:22:44] them.

[00:22:44] And I also think that maybe there is some skill leaning stuff where people's brains are just

[00:22:48] going to natural.

[00:22:48] Like, you know, the plus or minus is in there.

[00:22:51] But I do think that like, do you ever get, what am I trying to say here?

[00:22:56] You ever get bothered when people tell you like, like compliment you about what you do.

[00:22:59] And they're like, you're so lucky.

[00:23:00] You're like, you're so lucky.

[00:23:01] You found your, your fucking thing.

[00:23:02] You know, you're so fortunate he did your thing.

[00:23:05] And then you guys are like, I almost fucking gave this up.

[00:23:07] I worked so hard to do this.

[00:23:10] And like, I feel like people like it, the road to hell is paved with good intentions.

[00:23:14] Like a lot of people say shit like that.

[00:23:16] Cause they're trying to compliment you.

[00:23:18] Well, and they just see you where you're at.

[00:23:20] Yeah.

[00:23:20] They don't, they don't know.

[00:23:22] Like journey, like where I'm at now, Arthur raw today.

[00:23:25] If you'd have met me five years ago, I was like a completely different person, you know?

[00:23:30] And like people see me for who I am today.

[00:23:32] And like, to kind of go into what you're talking about as well.

[00:23:36] Like if you're going to pursue something that you love, you're going to have to do some things you don't want to do.

[00:23:42] Yeah.

[00:23:42] Continue to make that happen.

[00:23:43] Yeah.

[00:23:44] And that's like a self sacrifice.

[00:23:45] And you make that sacrifice over and over again for like the love of something else.

[00:23:51] Because that's just, that's just how the cookie crumbles in life is to actually get stuff done and do it right.

[00:23:57] You just have to buckle down and do things that you don't want to do sometimes.

[00:24:02] A hundred percent.

[00:24:02] You got a full send.

[00:24:03] But once you own that and then you have the routine, like what you're talking about, and you're just doing it, then all of a sudden, like you took the thought process and the complacent, the complacent conscious thought process of like, oh, I don't need to do that right now.

[00:24:18] Or, you know, it doesn't matter that much.

[00:24:20] No one's really watching or I don't know.

[00:24:22] People don't really care.

[00:24:23] Like there's so much of that negative naysay self-talk.

[00:24:26] Yeah.

[00:24:27] That almost discourages you when you are already feeling discouraged.

[00:24:30] Because at some point when you're chasing a dream, you're going to feel discouraged.

[00:24:34] Hell yeah.

[00:24:34] And so like, ideally, there's a lot of layers to it.

[00:24:38] Yeah.

[00:24:38] You rarely learn from doing something right.

[00:24:40] You know, it's like you really find those lessons in the fucking failures.

[00:24:43] True.

[00:24:44] Taking trenches in the grenade or taking grenades in the trenches, as they say.

[00:24:47] A hundred percent.

[00:24:48] Yes.

[00:24:48] Do you chuck it back?

[00:24:49] Do you chuck it back?

[00:24:50] Do you sit on it?

[00:24:51] Do you try to, you know, what do you do with it?

[00:24:52] Yeah.

[00:24:53] I guess you just got to, you got a full send it.

[00:24:54] You got to own it.

[00:24:55] Right?

[00:24:56] Hopefully that one, last one thrown at me was a dud.

[00:24:58] Hopefully it was a dud.

[00:24:59] But it's easy to get into like that box checking mode.

[00:25:01] It is.

[00:25:01] I know for me personally, I mean, this will be the first I've said this on the air, but

[00:25:04] I was pretty close to done with this whole show.

[00:25:08] But it's pulled me back in.

[00:25:09] I'm ready to go.

[00:25:11] Yeah.

[00:25:11] I'm ready to keep going.

[00:25:12] It's fucking tough chasing dreams, man.

[00:25:14] It is.

[00:25:14] And life happens.

[00:25:15] People don't understand.

[00:25:15] Like, yeah, there's, there's, sometimes it's going good, but sometimes it's not.

[00:25:18] It's a lot of fucking work.

[00:25:19] It just pulls at you.

[00:25:20] There's a lot that goes into it.

[00:25:21] And so for me, I got into a box checking mode.

[00:25:22] I showed up, I did the show.

[00:25:23] I got lazy on social media with it.

[00:25:25] Yeah.

[00:25:26] And then it's like, now I'm not really giving it my hundred percent.

[00:25:28] I got to either be in it or I'm not right.

[00:25:31] There's it's go all the way or stay home.

[00:25:33] Well, it's tough sometimes because it's really, it's, it's a lot of work to give yourself the

[00:25:37] power of moving forward.

[00:25:38] And sometimes it's like checking your ego.

[00:25:40] Cause you want someone to tell you, yeah, what you're doing is really hard and it fucking

[00:25:45] sucks.

[00:25:46] And you want someone to be like, you, you deserve a fucking break, but it's always in those

[00:25:50] moments.

[00:25:50] Do help.

[00:25:51] They do help.

[00:25:52] They fucking do.

[00:25:53] Sometimes you got to give them to yourself.

[00:25:54] Yeah.

[00:25:55] It's like, sometimes the big reminder sometimes is when I'm in, I'm absolutely most broken.

[00:26:00] It's like, sure.

[00:26:02] You deserve a nap.

[00:26:03] You absolutely deserve a nap.

[00:26:04] You're so tired.

[00:26:05] The race is not done.

[00:26:06] And although you have nothing left, you have to, you have to go harder.

[00:26:09] And that was those, those are those moments.

[00:26:11] Like, I mean, I've, I've almost quit so many times, so many different, and I've switched

[00:26:15] careers a couple of different times.

[00:26:16] Yeah.

[00:26:17] Um, and there's definitely been a bunch of times where it's always those moments where

[00:26:22] I'm like, I want to give up so fucking bad right now.

[00:26:24] And I don't feel like I have anything in me.

[00:26:26] And it's just the conversations with yourself of just like, you can't do it, but you know

[00:26:29] that you're being a bitch.

[00:26:31] A hundred percent.

[00:26:31] Sometimes it's literally that.

[00:26:32] Sometimes it's literally that.

[00:26:33] Sometimes shit sucks, but sometimes you're being fucking pussy.

[00:26:36] Yeah.

[00:26:36] And you got to call yourself out on it.

[00:26:37] I think I'm constantly fighting myself on that because when you're constantly trying

[00:26:44] to pursue, like, yeah, you want to like have, and it's good to like have a day where you

[00:26:49] do nothing.

[00:26:49] Yeah.

[00:26:50] But like, I feel like having a day of doing nothing is actually being productive.

[00:26:53] I'm productively relaxing and protecting yourself.

[00:26:56] Yeah.

[00:26:57] So the protectors, the protectors, the white protectors, hashtag WPs, hundred percent.

[00:27:03] Don't steal that idea.

[00:27:04] I'm working on it.

[00:27:07] We'll endorse that over here.

[00:27:08] No, no, but that's self-talk is huge, man.

[00:27:10] And like the, the projects in which we spent, spend our time, it's important.

[00:27:18] And where I'm going with this is we are actively spending our time doing something, whether

[00:27:27] we recognize it or not.

[00:27:28] Yeah.

[00:27:29] Or not.

[00:27:29] So if you're not doing much with your life and you're just kind of chilling out and not

[00:27:32] doing too much, like you're actively doing nothing with your life.

[00:27:36] And if you think about opportunities and like, like in that moment of you realize that you're

[00:27:42] on the, on the horizon of an opportunity and there's like this cusp of uncomfortability

[00:27:46] and like, do I take this, this risk?

[00:27:49] Like there's this moment.

[00:27:51] And any time that I didn't take that risk in life, I would be thinking, what if I took

[00:27:57] that risk?

[00:27:58] But every time that I took that risk in life and I, and I even failed, like you were talking

[00:28:03] about, you have to fail to succeed and stuff.

[00:28:06] Like I've never regretted it.

[00:28:08] Yeah.

[00:28:09] I've always been happy that I put myself out there and I didn't put a shell on my own potential

[00:28:17] because no one's going to put a cap on, on Cody or Kevin or Arthur.

[00:28:23] No, we put our own caps on our own potential.

[00:28:25] Yeah.

[00:28:25] When you're an independent contractor, you're chasing your own dreams.

[00:28:28] No one's telling you to get up early.

[00:28:29] No one's telling you to fucking work late.

[00:28:30] No one's doing shit like that.

[00:28:31] You have to be that person and find that system of self-management is so fucking tough.

[00:28:35] And I always try to tell people like, like for me, it's a, it's, it's maintenance.

[00:28:41] It's not, um, it's not like something you can get, uh, like an award for.

[00:28:46] Like I became organized.

[00:28:47] I became this it's maintenance.

[00:28:49] It's something you constantly have to fucking work on.

[00:28:51] And I think that similar to what we were talking about with like when my pet peeve or whatever,

[00:28:56] when people were like, you're so lucky.

[00:28:57] And I'm like, you're drawing a line between us.

[00:28:59] You know, it's like, you're immediately trying to separate what I have versus what you think

[00:29:03] you don't have.

[00:29:04] And the only separation there is just like hard work and dedication and not fucking giving

[00:29:08] up.

[00:29:08] Um, and that separation, like with like work and stuff like that, like, like you were saying,

[00:29:14] like, sometimes you're just being a fucking bitch.

[00:29:16] Like you can do it.

[00:29:17] I, I'll, I'll say like my thing, uh, is do you want abs?

[00:29:22] Like, do you want them or do you wish you had them?

[00:29:25] Cause you want them, you'll get them.

[00:29:27] But if you wish you had them, then you're waiting for stuff.

[00:29:29] I don't want abs right now.

[00:29:31] Cause I don't fucking have them.

[00:29:32] Yeah.

[00:29:33] I'm saying.

[00:29:33] I wish I had them.

[00:29:34] I don't even know if I want abs, but it is going.

[00:29:36] I want abs.

[00:29:38] I like having them.

[00:29:39] I'll get them and then I'll lose them so quickly.

[00:29:42] I'll get them, take a couple of photos.

[00:29:43] Just get a couple of pictures.

[00:29:44] Yeah.

[00:29:45] Hey, picture didn't happen.

[00:29:46] Right.

[00:29:46] Yeah.

[00:29:47] But the, I mean, the common theme is hard work, right?

[00:29:49] And it really, no one's really going to hold our feet to the fire other than ourselves.

[00:29:53] Like I really learned that.

[00:29:54] Like obviously we're in this together, but like I'm on my own.

[00:29:56] I have to still be that guy.

[00:29:57] Still got to put in the work.

[00:29:59] Still got to be mentally there.

[00:30:00] And for me, positive affirmations, which you also got me into have been what get me out

[00:30:04] of bed in the morning.

[00:30:05] Like I'm strong.

[00:30:06] I'm going to crush today.

[00:30:07] I can handle whatever comes my way.

[00:30:08] Yeah.

[00:30:09] Just starting my day with that alone gives me the confidence to go do what I need to

[00:30:12] do.

[00:30:12] I mean, and the momentum shift that you intentionally created on the very beginning of your day

[00:30:18] by just saying a couple of positive things to your huge because like the subconscious

[00:30:23] is working.

[00:30:24] It's at work, whether you're being the symphony conductor or not, like the shit's happening.

[00:30:30] And so like that's, that's like really where I want to like kind of talk about it.

[00:30:34] And like what we're talking about right now is like being consistent even when you don't

[00:30:39] want to do it because you know that the end result is going to be what you want.

[00:30:42] You saw me flexing earlier before the show.

[00:30:44] I was like, yeah, I've been swimming.

[00:30:45] It felt so good.

[00:30:46] Like four out of seven of those days.

[00:30:49] I didn't want to do it.

[00:30:51] No.

[00:30:51] And those are the best fucking workouts.

[00:30:53] I've been talking, I've been working out my friend Eli a lot.

[00:30:55] He's been getting into the gym like crazy.

[00:30:56] He had the, he had 225 for the first time, huge gym benchmark.

[00:30:59] Um, but it's, it's not your best workouts that are, that being the most, it's the ones that

[00:31:07] you do when you didn't want to go to work out that day.

[00:31:11] Those are the ones that are the most fucking important.

[00:31:13] Um, like anybody can work in perfect conditions, but yeah, that's, it's, it's tough to fucking

[00:31:19] just grind.

[00:31:20] But I mean, to what you were saying earlier, it is also, I'm not trying to preach like that

[00:31:23] hard work, uh, to the fucking bone lifestyle to a hundred percent.

[00:31:29] Sometimes you need days off.

[00:31:31] Like as my mom says, you know, even superheroes need an app sometimes.

[00:31:35] Yeah.

[00:31:35] Oh yeah.

[00:31:36] And she huge shout out to your mom, by the way.

[00:31:38] Oh, you guys meet my mom?

[00:31:39] She was awesome.

[00:31:40] She was just fantastic.

[00:31:41] I mean, immediately she's like, Oh, you're the podcast guys.

[00:31:43] And she just started hooking it up.

[00:31:44] I mean, you could tell very hospitable.

[00:31:46] She was kind of running it, making some announcements, you know, she had it dialed in.

[00:31:49] She was, she was super hospitable.

[00:31:51] You could tell that she loved the host.

[00:31:54] Oh yeah.

[00:31:54] My mom's a gangster.

[00:31:55] One thing my mom can do is throw a party for sure.

[00:31:57] Um, I can tell.

[00:31:58] Yeah.

[00:31:59] That's the first time we've ever worked together, which is really, really.

[00:32:02] So my mom's always been like a save the world type.

[00:32:04] She, um, when I was younger, uh, was the president of Demeter, which is like, they certify

[00:32:11] biodynamics, which is like biodynamics is like, like Uber organics.

[00:32:16] It's like, um, organic has like a system of like, uh, rules of like,

[00:32:21] what can, can happen on a farm.

[00:32:23] But like biodynamics means that everything that goes into your product is organically

[00:32:27] made on your farm.

[00:32:29] Um, so it's a full service form of, uh, farming.

[00:32:33] It's like the most elite certification, um, that you can get.

[00:32:37] Anyways, when I was a kid, there was just like no sugars, no straws, no fast food, nothing

[00:32:42] like that.

[00:32:45] Um, which might sound fucking super normal now, but like back when I was a fucking kid

[00:32:49] was not, uh, was so not a thing.

[00:32:53] Um, but anyway, she's always been like a save the world type.

[00:32:55] She works for this company called mad ag now, like bridging the gap and helping people

[00:32:59] transition into like the right positions to be able to be a funk.

[00:33:03] Like, like it's just tough to be a farmer.

[00:33:05] So she, she, she and the company she represents are really fucking dope.

[00:33:09] It was really great to be able to partner with them on this because they put, you know,

[00:33:12] the farming portion of it and, and the regenerative ag.

[00:33:15] And like, that's one way that we can really help, uh, not only communities, um, but just

[00:33:21] the environment and so many different fucking, there's so many different functions.

[00:33:24] It's just like the core of how we as humans operate.

[00:33:27] Well is having a functioning agrarian society.

[00:33:30] Yeah. Um, having them as a partner and be able to work with them was so fucking cool.

[00:33:35] That's awesome. Yeah.

[00:33:36] Great work. I mean, doing great work. There's all of them.

[00:33:39] Everyone there just had great intentions, you know, that regenerative farming.

[00:33:42] I learned a lot, you know, in a short time.

[00:33:44] How was it as a guest? Yeah.

[00:33:45] I didn't get to spend much time.

[00:33:47] It was fun, right?

[00:33:47] I mean, obviously there wasn't any pressure on us.

[00:33:50] We were just hanging out, having fun.

[00:33:51] You know, everyone was super nice.

[00:33:53] We were getting fed.

[00:33:53] We were having good conversations.

[00:33:55] We were networking.

[00:33:55] How about the cocktails?

[00:33:57] Oh yeah.

[00:33:57] You guys fuck with dryland distillers?

[00:33:58] They're sick.

[00:33:59] I almost interrupted earlier, but like that hot toddy, like your drink was fantastic and

[00:34:04] everybody was ordering your drink and their drinks are better than mine.

[00:34:07] It ran out for sure.

[00:34:08] No, your drink ran out though.

[00:34:08] Yeah. Your drink ran out first and then people had to go to the hot toddy.

[00:34:11] Oh damn.

[00:34:12] Did you have it while I was going?

[00:34:14] Yeah.

[00:34:14] They had like the little apples, like dried apple slices in it.

[00:34:16] They called it, uh, the, uh, humble apple.

[00:34:21] What was it?

[00:34:21] What was it?

[00:34:22] I honestly forget.

[00:34:22] The apple of my eye.

[00:34:24] Apple of my rye because it was rye whiskey.

[00:34:27] That's what it was.

[00:34:27] Oh, apple of my rye.

[00:34:28] Okay.

[00:34:28] That's what it was.

[00:34:29] And then they had these available as well.

[00:34:30] Yeah.

[00:34:32] Patagonia too.

[00:34:33] I mean, yeah, they're great.

[00:34:35] They were super fantastic.

[00:34:37] They were awesome for donating that stuff.

[00:34:39] They were super for cool.

[00:34:40] And this probably the best non-alcoholics I've ever had.

[00:34:42] It's smooth.

[00:34:43] They make good.

[00:34:44] Yeah.

[00:34:44] They make good beverages.

[00:34:45] Have you guys ever been to dryland distillers?

[00:34:47] Uh-uh.

[00:34:47] Have you ever heard of them?

[00:34:48] No, I can't say that.

[00:34:48] That hot toddy was so zesty.

[00:34:51] I just had to say that on camera one time.

[00:34:52] Yo, they're banging.

[00:34:53] You gotta go to their spot.

[00:34:54] Cause like, not only do they make like insane spirits, but they also make like their own bitters,

[00:34:58] their own, like their, their, their own chartreuse.

[00:35:00] Like their, their real deal.

[00:35:03] Like, I mean, it's the most complimenting way.

[00:35:04] Cause that's how I am.

[00:35:05] They're the real deal nerds when it comes to that stuff.

[00:35:07] So tight.

[00:35:08] And they make this one thing.

[00:35:10] Uh, they, they're like, I'm like, why don't people in America try to make fucking things like tequila and stuff like that?

[00:35:15] They're making something tequila.

[00:35:17] No, but you can call it whatever you want.

[00:35:18] A god, they still try to do it.

[00:35:20] You know, it's like, there's so many different forms of agriculture here.

[00:35:23] We have deserts.

[00:35:24] We have like all the micro climates that we could test stuff out.

[00:35:26] Why don't people do it?

[00:35:27] Not that we don't want to pay homage and stuff like that, but anyways, they make, they make, uh, something that's similar to a mezcal out of cactus fruits, which is sick.

[00:35:38] It's fucking genius.

[00:35:39] Anyway, there's a lot you can do it.

[00:35:40] Like if you've read so tall, like Texas so tall, hell yeah.

[00:35:43] Yeah.

[00:35:43] It's like, it's similar to the agave plant.

[00:35:45] And again, they can't call it tequila unless it comes out of Jalisco, Mexico.

[00:35:47] Sure.

[00:35:48] Right.

[00:35:48] But to your point, there's a lot of agave based spirits that are taken off now.

[00:35:51] Well, and who's to say like, like I'm not, I don't want anybody's business.

[00:35:56] Like tequila needs to be preserved, you know, like similar to like what the French did in

[00:36:01] the seventies or whatever, when they made the Appalachian decontrol where they were like,

[00:36:04] we need to make things from an area be protected.

[00:36:07] And if you call it something from that area, it has to be of a particular percent.

[00:36:11] I think that's hella fucking important.

[00:36:12] It is.

[00:36:13] Um, but I think that's fucking super silly if that would stop people from trying to make

[00:36:17] the other places.

[00:36:18] Cause the soil that you have in Sonoma County where I'm from versus the soil that you have

[00:36:22] in fucking Texas and Italy and all these different places.

[00:36:25] It's going to be so different.

[00:36:26] They produce so many different results and it would be so sick to see that kaleidoscope,

[00:36:30] you know, kind of like, cause who knows there might be a tequila based thing that gets made

[00:36:36] in some weird spot, like Canada or similar dry ass area where, you know, like anyways,

[00:36:43] there's definitely a market for it.

[00:36:44] I mean, I see a lot of expansion.

[00:36:45] Yeah.

[00:36:46] I'm about it.

[00:36:46] You know, like you go back in the early nineties, like O'Doul's was one of the first non-alcs

[00:36:52] to hit the market in like 93.

[00:36:53] Yeah.

[00:36:53] Like the PGA was a big sponsor, but that was it.

[00:36:56] Like non-alc drinks there.

[00:36:57] There's like clean coat tequila.

[00:36:58] Now there's like, you know, alcohol-free bourbons.

[00:37:01] That whole soda market now is huge.

[00:37:02] It's hard to make though.

[00:37:03] Isn't it?

[00:37:04] Like all this non-alcoholic stuff.

[00:37:05] So you see hard is such a shitty excuse for that stuff though.

[00:37:08] Cause it's like, I feel like it might've been hard, but not now.

[00:37:12] Like there's so many people that do do it well.

[00:37:14] So it's like steps.

[00:37:15] Maybe there's more steps is a better way to say it.

[00:37:18] Yeah.

[00:37:18] Probably one more.

[00:37:19] Yeah.

[00:37:20] No, I'm kidding.

[00:37:20] Maybe it's way more hard than I'm making it out to be, but I've just had people that

[00:37:24] remove the alcohol.

[00:37:25] Yeah.

[00:37:25] Just take it out.

[00:37:26] Uh, just cook it out.

[00:37:27] No, I remember having some non-alcoholic, uh, spirits and trying to do programs with them

[00:37:32] like six years ago.

[00:37:33] And the tequila was just like awful.

[00:37:36] It's just not, it's not there.

[00:37:38] Fucking it felt, felt missing.

[00:37:40] It felt watery.

[00:37:40] It felt like, yeah, the bourbon wasn't much better.

[00:37:43] It just kind of tasted like American Oak water.

[00:37:45] Yeah.

[00:37:45] Fun basically.

[00:37:46] Yeah.

[00:37:47] Yeah.

[00:37:47] Now it's like there's stuff.

[00:37:50] There's, there's more super tight.

[00:37:51] Right.

[00:37:51] And then like in the Prosecco market, you have like alcohol free wines and alcohol removed

[00:37:55] wines.

[00:37:56] Right.

[00:37:56] So those are two different processes.

[00:37:58] The way that they make them, they like for Prosecco's, they go all the way with an

[00:38:00] Italian wine and then take the alcohol out, which I understand is more difficult than

[00:38:04] making it alcohol free.

[00:38:06] I don't know.

[00:38:06] There's a lot, there's a lot of nuts and bolts to it, but the good news is figure stuff

[00:38:10] out.

[00:38:10] Yeah.

[00:38:10] That's cool.

[00:38:11] Cool.

[00:38:11] Oh my God.

[00:38:12] We just do stuff.

[00:38:13] Humans are really cool creatures.

[00:38:14] Pretty rad.

[00:38:15] We're kind of fucked up sometimes, but I'm not going to blame it.

[00:38:18] We're definitely fucked up, but we're cool as well.

[00:38:20] But we do make some pretty freaking cool stuff.

[00:38:22] Yeah.

[00:38:22] The innovation is great.

[00:38:23] I do kind of feel like technology could take a break.

[00:38:26] I feel like as a, as a, as like a world we could, we could be like, we need outside

[00:38:30] of medicine, no more technological advances.

[00:38:33] So what do you think about this?

[00:38:34] I already told this to you, Kev off mic, but okay.

[00:38:37] So, so this was the thing that I saw on the internet recently.

[00:38:40] It was like, so when matrix was released in 1999, they were saying that they kept replaying

[00:38:47] that part for the matrix because that was the pinnacle of human existence.

[00:38:51] That was like the best part.

[00:38:52] And then, and then he's sitting there thinking like, well, all this cool stuff happened in

[00:38:56] the last 20 years.

[00:38:56] And then he's like thinking again, he's like, well, maybe it was the best part back then

[00:39:00] because, because no one had smartphones.

[00:39:03] Yeah.

[00:39:03] No one had all this stuff.

[00:39:05] All the social media blew up since then.

[00:39:07] Yeah.

[00:39:07] You know?

[00:39:08] So was the nineties, was the late nineties really the pinnacle of human existence?

[00:39:12] Like as far as like non indoctrination of propaganda and like, cause I'll, I'll get

[00:39:18] into, I could get into all that stuff.

[00:39:19] No, cause I mean, it's tough.

[00:39:22] I think it's addiction because I feel greedy now.

[00:39:25] I want to see what it was like.

[00:39:28] I think it would be fun.

[00:39:29] Like if I got to go back and I got to play halo for the first time as like a 30 year old,

[00:39:33] like what a time to be alive.

[00:39:36] Like for that kind of period, the cell phones are just coming into existence or you know that,

[00:39:40] like, I mean, it was dope.

[00:39:41] It's true.

[00:39:41] So, you know, like, but I don't know.

[00:39:44] It's like Star Trek.

[00:39:45] Now I'm walking around with this palette, like selecting the music, like right before

[00:39:48] we play here.

[00:39:49] Like it's like Star Trek.

[00:39:50] I'm way too overstimulated to the point now where technology isn't that special.

[00:39:54] And I have to remind myself that this is super cool.

[00:39:56] Like I like the one thing I try to draw myself back to is like when I first got an iPod and

[00:40:01] I saw the first episode of lost on that shit on a tiny two inch monitor.

[00:40:09] I was like, this is fucking sick.

[00:40:12] This is the coolest thing ever.

[00:40:14] Yeah, that's the coolest thing ever.

[00:40:15] And now I'm just like, I can play Fortnite on my phone full game.

[00:40:18] You know, like, yeah.

[00:40:19] And just so spoiled.

[00:40:21] Growing up in the 90s, you would see things like James Bond, like talking into his watch.

[00:40:25] I'm like, God, that's, that's futuristic shit.

[00:40:27] Yeah, it's happening.

[00:40:28] You know, people are having conversations through their watch.

[00:40:31] It's just, it's been amazing to see it kind of come all around.

[00:40:33] But back to your point, you know, think about my folks, like my dad is 71.

[00:40:38] Shout out dad.

[00:40:38] He's like just getting into video games.

[00:40:40] Like he's playing Far Cry.

[00:40:41] He's playing Madden and he beats me in Madden.

[00:40:44] Sometimes, dad, I got your number.

[00:40:47] But Papa's watching this one.

[00:40:48] He's watching this for sure.

[00:40:49] Far Cry is fire.

[00:40:50] We're having a lot of fun with that.

[00:40:52] I didn't really like the last one, but outside of that.

[00:40:54] Far Cry did something that absolutely changed.

[00:40:56] Cause I'm a huge video game nerd.

[00:40:57] Okay.

[00:40:57] Far Cry was one of the first games to bridge, uh, having actors as like feature characters

[00:41:02] in video games.

[00:41:03] Like carrying the voices and.

[00:41:05] No, they had full blown cameos with people that were like actual.

[00:41:08] I'm trying to remember.

[00:41:08] I think it was Far Cry 3 where they had, was it fucking John Leguizamo?

[00:41:12] I forget who it was.

[00:41:12] They had like a few people that were actual actors, like playing characters.

[00:41:16] Far Cry is sick.

[00:41:17] Far Cry is.

[00:41:18] It is sick again.

[00:41:20] Far Cry was probably like my favorite franchise back in the day.

[00:41:23] See, I never, I never played that one.

[00:41:24] I didn't either.

[00:41:24] It's the aesthetic though.

[00:41:25] You're like, you're looking for that aesthetic that only they provide.

[00:41:28] Oh my God.

[00:41:29] Who else did it like that?

[00:41:30] Well, emotion has changed because we've been over saturated in certain categories.

[00:41:34] You know, something like, like, like watching, um, uh, uh, signs that old scary.

[00:41:40] I just watched that movie.

[00:41:41] I just watched that.

[00:41:42] Signs is fucking great, but like you do a good movie.

[00:41:45] You watch it now.

[00:41:46] But if you watch that before saw came out versus if you watch that after you saw something like

[00:41:51] saw or hostile scary.

[00:41:52] Yeah.

[00:41:53] Yeah.

[00:41:53] Suspense movies lose a little bit of luster.

[00:41:56] Cause we're a little, like a little, at least to me, a little fucking jaded.

[00:41:58] But those games were sick.

[00:42:00] Cause first, I mean, Bioshock one.

[00:42:04] So, so fucking scary.

[00:42:05] I remember, I remember being a kid, getting a game going home and turning off all the lights

[00:42:10] and shit like that.

[00:42:11] I feel like I'm going to play this game is like 15 minutes.

[00:42:13] I'm like a, like a, I think 16 year old.

[00:42:16] I had to go outside and smoke a cigarette.

[00:42:18] Like I stressed me out.

[00:42:21] It was scary.

[00:42:22] It was scary.

[00:42:24] Now, if I went back and played that game, it wouldn't scare me.

[00:42:26] I don't think.

[00:42:27] Yeah.

[00:42:27] That's a good point.

[00:42:28] Cause when I watched movies as a kid that scared the shit out of me, they don't need

[00:42:30] more, obviously.

[00:42:31] No, there's still like that nostalgic piece to it.

[00:42:33] Like it reminds me of how I felt when I watched it.

[00:42:35] I was still getting creeped out when I rewatched signs recently.

[00:42:38] Were you?

[00:42:38] Okay.

[00:42:39] Cause it's, it's a good movie and here's a good movie.

[00:42:41] Here's the thing.

[00:42:42] Signs was good.

[00:42:42] Here's the thing is if you don't see anything.

[00:42:45] Well, yeah.

[00:42:45] They keep all this mystery alive.

[00:42:46] Yeah.

[00:42:46] But if you're truly living in the present, then you can time travel basically because

[00:42:54] you can experience things for the first time again.

[00:42:57] Cause you're a new person now.

[00:42:58] Like you, you've experienced different things in life.

[00:43:01] It's a new viewing technically like it's a new experience.

[00:43:05] Yeah.

[00:43:05] I think that it's just, it's, it's, it's.

[00:43:08] It's another thing that is like a, it's going to be a train skill to detach all of the external

[00:43:15] stimuli we got.

[00:43:16] And how there's a phone addiction pandemic happening right now.

[00:43:19] And like, so I'm going to start talking about it because I've been kind of like, there's

[00:43:22] been whispers of me mentioning.

[00:43:23] Busted out, but it's time.

[00:43:26] Yeah.

[00:43:26] So I, if it is not, if it's not clean time per week, is it, is it off the rails?

[00:43:32] There's a phone addiction sandwich.

[00:43:33] Yeah.

[00:43:33] It's, yeah.

[00:43:34] It's real.

[00:43:35] It's real.

[00:43:35] No, it's, it's just, you know what I want is I want to get a, um, I want to get a flip

[00:43:40] phone.

[00:43:40] Oh yeah.

[00:43:41] Uh, and have both.

[00:43:42] And I want, I want to have my phone when I need to be able to operate and check apps

[00:43:46] and shit like that for work.

[00:43:49] Um, but I want to have off days where I just have a fucking flip phone.

[00:43:53] Just texting and calls, baby.

[00:43:54] That's fucking it.

[00:43:55] Yeah.

[00:43:55] And I'm going to text tell it shitty.

[00:43:57] Yeah.

[00:43:57] You know, it's going to, yeah, you're going to do all the acronyms.

[00:44:00] You're just like all the LOLs and like SSS.

[00:44:03] Super bad.

[00:44:03] No emojis.

[00:44:04] No emojis.

[00:44:05] Yeah.

[00:44:06] I remember learning how to text that way.

[00:44:07] Just me and snake.

[00:44:08] I still send the old school smiley face.

[00:44:10] I still send the old school smiley face though.

[00:44:13] Old school.

[00:44:13] The colons and the parentheses.

[00:44:15] I'll do the titty ones.

[00:44:17] You know, the tits.

[00:44:17] Okay.

[00:44:17] Which is the two things dot in the middle.

[00:44:20] He's never sent me that.

[00:44:21] So I haven't.

[00:44:22] All right.

[00:44:23] Well, the night's young.

[00:44:24] Usually he likes to accept the squid, the squid texts.

[00:44:28] Big, big into that.

[00:44:29] Is the, is the squid still big?

[00:44:31] You gotta, no, but I need to bring it back.

[00:44:33] What's up with squid game?

[00:44:34] I'm just a shitty influencer.

[00:44:36] Uh, I thought squid game was hard.

[00:44:38] I don't agree with that.

[00:44:39] What?

[00:44:40] What do you need me to send you?

[00:44:41] What was I going to?

[00:44:42] You have a fucking Samsung.

[00:44:44] Samsung.

[00:44:45] Yeah.

[00:44:45] Right here.

[00:44:45] Samsung has 24.

[00:44:46] Sick.

[00:44:47] Oh, do you?

[00:44:48] I have a Samsung.

[00:44:49] Tight.

[00:44:50] Oh, why is that so good?

[00:44:52] I'm just jealous.

[00:44:53] I hate iPhones.

[00:44:54] I think, I think Apple's pretty trash.

[00:44:56] This is, this is the promo clip.

[00:44:57] No, they suck.

[00:44:58] I mean like there.

[00:45:00] And also there, there's there, they used to be dynamic in a way that was fucking different

[00:45:05] and used to have stuff that was like changing and like, but they just haven't been leading

[00:45:09] the charge for fucking.

[00:45:10] I don't even know.

[00:45:12] I had an 11 pro max before I made the jump to the new one.

[00:45:16] And there's just been nothing fucking new that changed.

[00:45:20] Everyone's always like the camera quality gets so incredible.

[00:45:22] And I'm like, no, it doesn't.

[00:45:24] It absolutely does not.

[00:45:25] You guys are just stoked.

[00:45:26] You can zoom in more.

[00:45:27] I'm like, there's no, no, if it wasn't when I started consulting in this project in Aspen,

[00:45:32] I was involved in a group message with the investors.

[00:45:36] And one of them was like one of the, I'm not gonna say his name, but he's one of the richest

[00:45:39] people tops.

[00:45:41] I'm not gonna go too shy.

[00:45:43] Top 10 richest person in the country.

[00:45:46] Wow.

[00:45:47] And they all had, I didn't, I had a Samsung and I couldn't do group messages.

[00:45:52] So we do zoom calls.

[00:45:54] Everything was fine.

[00:45:54] Like for the function of that, but for all the group calls that they would love to

[00:45:57] fucking do, I can never do group texts.

[00:46:00] I can never do group calls, group FaceTimes or anything like that.

[00:46:03] So that's what brought you onto that.

[00:46:04] I just fucking panicked and I was like, I can't deal with this.

[00:46:07] And although I love this phone, I would rather just be able to function in business more.

[00:46:11] And I've just stayed ever since that was like, well, that's interesting because like,

[00:46:14] if you go to almost any company in the world, like they don't have apples, they have Microsoft.

[00:46:21] I don't know about that.

[00:46:22] Yeah, but that might be, unless it's like, unless it's like a creative design company.

[00:46:26] Anything in entertainment I've seen is like all Apple.

[00:46:28] Yeah.

[00:46:28] It's usually, yeah.

[00:46:29] And like, well, I mean, it makes sense because in terms of computers, I think there's an argument

[00:46:34] because that's fair.

[00:46:35] There's, there's a fail.

[00:46:37] So if you might pay more for stuff, but you're going to pay less than operational shit, you

[00:46:40] know, you're not going to have to fucking do any sort of like maintenance upkeep.

[00:46:43] Like they, they're very easy color coded square block, square block kind of shit.

[00:46:48] Yeah.

[00:46:49] Um, computers, if you're a fucking real nerd, I'm assuming you're going to want to build something

[00:46:53] that has so expensive custom builds.

[00:46:55] Yeah.

[00:46:56] But like gaming computers, I wish.

[00:46:59] Well, I mean, I'm just too freaking lazy.

[00:47:01] So it's like, I use Apple because I have a Mac mini.

[00:47:04] That's like my desktop because you edit on.

[00:47:06] Yeah.

[00:47:06] Yeah.

[00:47:07] Um, cause it gives me enough, um, like computing power and I can plug it into any TV.

[00:47:13] So if I need it, I have a laptop too.

[00:47:15] That's a Mac.

[00:47:15] But if I'm on the road and I need a desktop, any hotel I'm staying in and we'll have an HDMI

[00:47:20] cord.

[00:47:20] So it's just a desktop.

[00:47:22] I can take anywhere with me.

[00:47:23] It has like a remote amount of processing power.

[00:47:26] But if I wanted to get an actual desktop from them, that was, that was like this anything

[00:47:31] tight, it would be like six bands or more.

[00:47:34] Yeah.

[00:47:34] Yeah.

[00:47:34] They definitely dominate the market there, but going back to the iPhones cause I'd like

[00:47:37] to shit on them for a little bit longer.

[00:47:38] I'm so down.

[00:47:39] I have so many points.

[00:47:40] Cause I, there's a lot of people that are going to get pissed at this and I'm glad they're

[00:47:43] going to listen.

[00:47:44] These, this iPhone movement, what I'll say about it is like right up until you said right

[00:47:46] around the 11, they dominated the market, right?

[00:47:49] They kind of led like with, and then they just plateaued.

[00:47:53] Right.

[00:47:53] And Samsung said, we're going to get better.

[00:47:55] They, Samsung brought RCS messaging way before Apple did.

[00:47:58] And now Apple's just adopting it.

[00:48:00] So anytime I'm texting back and forth with an Apple person, they blame me of course.

[00:48:04] They're like, Oh, it's your shitty Android.

[00:48:06] No, you just listen to a company that basically made racism in terms of phone text message

[00:48:09] colors.

[00:48:10] They're just like, yeah, how can we fucking make a color differentiation that's going to make

[00:48:13] people think less of other people?

[00:48:15] They're like, let's just make their bubbles green.

[00:48:16] I'm just like, it's a no, it's if you think that Apple phones are better.

[00:48:22] A little bit.

[00:48:23] Yeah.

[00:48:23] And not only that, but they like gets fucking sued for shit.

[00:48:26] And then they just admit they're like, they're like picking who's what, what color, like the

[00:48:31] way the text dots roll.

[00:48:32] Like when someone's texting.

[00:48:33] Yeah.

[00:48:34] The fact that that was the one of the most genius marketing things ever was that they

[00:48:38] just made Samsung text messages could come in blue.

[00:48:41] There's no mechanism.

[00:48:42] That's just like their code is like, Oh, we have to make this.

[00:48:45] Oh, so you can customize your own.

[00:48:46] No, no, no.

[00:48:47] Whenever a Samsung messages a fucking iPhone, it comes in fucking green as opposed to when

[00:48:51] it comes in from an iPhone, it comes in blue.

[00:48:53] Oh, it's a green text.

[00:48:54] Right?

[00:48:55] So they just live.

[00:48:56] I understand now.

[00:48:56] So it could have, there's, there's no, there's no, but as I understand it, I could be wrong.

[00:49:02] There might be a techie person that could be like, Hey, he's fucking right.

[00:49:05] From what I've fucking read.

[00:49:07] There's, they literally just make it impossible for all other, uh, operating systems to message

[00:49:14] and pictures.

[00:49:16] The connectability sucks.

[00:49:16] They just do everything like that to make it fucking different.

[00:49:18] They make it difficult.

[00:49:19] They're a proprietary company.

[00:49:21] I just don't like it.

[00:49:22] And, and here's the thing about Apple that I will say is the thing.

[00:49:25] I got more.

[00:49:26] I got more.

[00:49:26] No, but I'm not going to shit on them here.

[00:49:28] Like I will, I feel like they have a very good product, but they own their own like software

[00:49:34] and hardware.

[00:49:35] So they're completely inclusive, which makes it difficult to, to like, you know, have the

[00:49:41] cross compatibility.

[00:49:42] Right?

[00:49:43] So I've always thought that could improve, but one thing I will say that's negative.

[00:49:47] And I'm sure Apple wasn't the only company that did this, but like intentionally putting

[00:49:51] out updates that made performance worse on your device.

[00:49:55] And then getting sued for that.

[00:49:58] We've all heard about admitting or being found liable for that.

[00:50:01] And then the only repercussion is that they have to pay fines.

[00:50:04] That blows my mind.

[00:50:06] They just admitted that we're going to do it and they had to pay pennies.

[00:50:08] And then no one gave a shit anymore.

[00:50:10] Yeah, no.

[00:50:10] And then, you know what?

[00:50:11] You know, it's my, one of my annoyances too, is that when people don't like when they're

[00:50:18] like people who have iPhones that are super diehard, like, yeah, whatever, this is my sports

[00:50:23] team when they're like, yeah, fuck Samsung.

[00:50:25] I'm like, it's not even just Samsung.

[00:50:26] You're getting dusted by so many other companies.

[00:50:28] Yeah.

[00:50:29] Motorola.

[00:50:30] I was like, you're like everything that is.

[00:50:32] Yeah.

[00:50:32] They just don't want to fucking change.

[00:50:34] Yeah.

[00:50:34] They turned into like a Ford Chevy battle.

[00:50:36] Almost.

[00:50:37] Well, the thing that they did was make a lot of things convenient and then protect that

[00:50:40] shit, which is like, granted iPhones work really well with each other.

[00:50:43] They do.

[00:50:44] Whatever.

[00:50:44] And they market it well.

[00:50:45] But like the fact that you have to have the exclusive charger, right?

[00:50:48] Samsung is a little more universal.

[00:50:49] So pissed off.

[00:50:49] Like any USB-C will fit it.

[00:50:50] They change them all the fucking time.

[00:50:51] Right?

[00:50:52] All the time.

[00:50:52] So annoying.

[00:50:53] They have their own little pieces and shit you got to plug in.

[00:50:55] Oh, sorry.

[00:50:55] You can't use my headset with that.

[00:50:57] You're gonna have to get the Apple one.

[00:50:58] You know?

[00:50:59] From a marketing perspective, they're brilliant because they protect it.

[00:51:01] And it's like, this is Apple's world.

[00:51:03] But Samsung is more like, hey, you have this USB-C?

[00:51:06] Hey, that works.

[00:51:06] Hey, everyone's welcome at the Samsung party.

[00:51:09] Apple's like only the elites.

[00:51:11] That's how it feels anyway.

[00:51:12] Does Sony have a phone?

[00:51:13] They have to, I think.

[00:51:14] Yeah, they...

[00:51:15] I've owned a Sony phone in the past.

[00:51:17] Check that out.

[00:51:18] Dude, if Sony...

[00:51:18] I have one in the past.

[00:51:19] Because if I could play PlayStation games on a fucking Sony phone, I'd be there all

[00:51:23] day.

[00:51:24] Yeah, Sony has a phone.

[00:51:26] They call it the Xperia 1V.

[00:51:28] I think I might have heard that.

[00:51:28] 256 gigabytes.

[00:51:29] 5G phone goes for a thousand bucks.

[00:51:32] So just like everything else.

[00:51:33] So yeah, it looks like that.

[00:51:34] No, I had a Sony phone back in the day and I used to like pull up the whole web browser

[00:51:40] and stuff and log into work like through a Chrome and it looked like a PC on there.

[00:51:44] It was legit.

[00:51:45] Yeah?

[00:51:45] Yeah.

[00:51:46] Not bad.

[00:51:46] Is this a bad time to say that I have to pee?

[00:51:48] No.

[00:51:49] I can edit that part out.

[00:51:50] No, it's the perfect time.

[00:51:50] Oh no, we keep that in baby.

[00:51:52] Yeah.

[00:51:52] It's the perfect time to just get up.

[00:51:53] Yeah.

[00:51:53] Well, Mr. Beast would say that we'll go in shifts.

[00:51:56] I'll go next.

[00:51:57] People fucking click out as anytime someone says that someone has to pee.

[00:51:59] Where do I, is that what he does?

[00:52:01] So, uh, you just said that in an interview.

[00:52:03] You'll, that's a huge click out point metric wise.

[00:52:05] And then people include that.

[00:52:06] Oh, interesting.

[00:52:07] Uh, he's getting sushi.

[00:52:09] Is it just take a right and then another right and it'll be right down the right.

[00:52:12] Hmm.

[00:52:13] I could see that being a click out point.

[00:52:16] Like someone's like, I got to go piss.

[00:52:17] And then like the people who are listening, if it's a one-on-one, they're like, I got a P2.

[00:52:22] If it's, yeah, if it's a one-on-one interview, then, then that makes sense.

[00:52:24] Cause then it would just be you sitting here or me sitting here by myself.

[00:52:27] Well, yeah.

[00:52:27] I mean, what are you going to talk about at that point?

[00:52:29] We've been in this scenario before, you know, you know, bathroom calls and you got to go,

[00:52:33] go answer it, but it's great conversation so far.

[00:52:35] It's cool to have Cody.

[00:52:36] Oh yeah.

[00:52:37] Um, it's been a while since I had some beers on DC PC.

[00:52:40] Well, again, I'm going to tell you.

[00:52:42] Alcoholic.

[00:52:43] And Kevin, you're crushing that.

[00:52:44] Thank you.

[00:52:44] Yeah.

[00:52:45] Well, again, these make it for anyone that is in my situation that, you know, is around

[00:52:50] alcohol and wants, wants to drink it.

[00:52:53] Seltzers, non-alcoholic beers, and another shout out to Patagonia Provisions.

[00:52:57] This non-alcoholic beer, let me see if I can get that in the camera, is absolutely delicious.

[00:53:01] And when I'm drinking these and doing this type of stuff, it feels like I'm drinking beer.

[00:53:05] You get that social, there's something about it.

[00:53:08] There's something just about even just, it could be water with lime in it.

[00:53:12] But as long as you're sipping something while you're in these type of environments or like,

[00:53:17] You got to have a beverage.

[00:53:18] You're out at the club or something.

[00:53:20] You got to have a beverage.

[00:53:21] Shout out to my brother who's, I think 35 or 36 days sober now.

[00:53:25] He's, he's on this journey as well and just doing tremendous.

[00:53:27] So as we talked a little bit about some of the sober cocktails and things like there's

[00:53:30] so many things out there now that make it a little bit easier to not feel the pressure.

[00:53:35] You know, a lot of people don't peer pressure to drink.

[00:53:37] I feel like, come on, have a shot, have a shot.

[00:53:39] That's more when you're already drinking.

[00:53:40] Yeah.

[00:53:40] Once you say like, I don't drink.

[00:53:42] People are cool.

[00:53:43] It's, it's the first, it's always the first 15 minutes in a social situation.

[00:53:48] I'll say five to 15 minutes.

[00:53:50] Usually pretty quick.

[00:53:51] Yeah.

[00:53:51] Five to 15 minutes in a social situation.

[00:53:53] If you can hold your ground, maybe it's just two to five minutes.

[00:53:58] Then people are going to respect those boundaries for the rest of the night.

[00:54:01] For the most part.

[00:54:02] Yeah.

[00:54:03] And I think, especially as you get to be my age, you know, when you're 21, it's probably

[00:54:07] not as cool, but I don't know.

[00:54:08] I talked to a lot of the younger crew that, that does really not drink.

[00:54:11] And the youngins aren't drinking.

[00:54:12] Like that's what I'm saying.

[00:54:13] Drink back in the day.

[00:54:14] That's what I'm saying.

[00:54:14] Cody's reentered the room.

[00:54:15] They do a bunch of fucking pills and shit like that.

[00:54:17] Yeah.

[00:54:17] They're just not drinking.

[00:54:18] Like we used to drink.

[00:54:19] That's the, that's what's been interesting in being in the market that I'm in is seeing the

[00:54:22] trends change a little bit.

[00:54:23] Yeah.

[00:54:23] And so folks that become drinking age now, they don't go to alcohol.

[00:54:26] They're going to either marijuana.

[00:54:27] They're going to mushrooms.

[00:54:28] They're going to other psychedelics.

[00:54:29] Like the, the younger party generation is so different.

[00:54:33] Like I grew up kind of old school in the backwoods, beer drinking, cigarette smoking pot.

[00:54:37] Like that's what, that was what we did.

[00:54:38] That was the basics baby.

[00:54:39] You know, that's, that's just what it was.

[00:54:40] Honestly, the basics, like that's where it's at.

[00:54:42] Back to basics.

[00:54:43] Yeah.

[00:54:44] It's all about the basics.

[00:54:45] Like I was addicted to the pills.

[00:54:46] I grew up in a different environment.

[00:54:47] Yeah.

[00:54:47] I was addicted to the pills and all this other shit.

[00:54:49] Like I, and I gave all that up.

[00:54:51] Like all the Adderall, the cocaine and like all that's just not worth it anymore.

[00:54:55] Well, to quote Theo Vaughn, you can't do cocaine anymore.

[00:54:57] It's just, it's trash.

[00:54:59] Um, they still make good stuff, but it's just like at what cost?

[00:55:03] And I'm like, to the point now where like hangovers are different.

[00:55:08] Um, how old, how old are you?

[00:55:10] I'm 32.

[00:55:10] Okay.

[00:55:11] Okay.

[00:55:11] Nice.

[00:55:12] Uh, I only got three years on you.

[00:55:14] We're close in age.

[00:55:15] Yeah.

[00:55:16] And they're not like, I think that like literally the moment I turned 30, I had like some of

[00:55:20] the worst hangovers ever.

[00:55:21] Like it was like the fucking day.

[00:55:22] I wonder if that was a psychoschematic thing.

[00:55:25] Like I over thought it kind of thing.

[00:55:27] I wonder if it was.

[00:55:28] Yeah.

[00:55:28] Like you created that.

[00:55:29] But I still like doing stuff from time to time, you know, it's just more so like,

[00:55:33] I don't have the, I partied really hard when I was younger.

[00:55:37] Like when I was a kid.

[00:55:38] You got it out.

[00:55:39] Fuck yeah.

[00:55:40] I mean, I just learned a lot.

[00:55:41] I would say, I don't know if I got it out, but I learned about stuff, uh, pretty

[00:55:46] quickly, you know, like that's good though.

[00:55:47] Yeah.

[00:55:48] I mean in the Bay area, there's just like so many things that became popular and it

[00:55:52] was like the silk road of like all substances.

[00:55:55] So like when like X is like pressed ecstasy pills, like fizzles as they are known, uh,

[00:56:01] yeah, a hundred percent, uh, acid mushrooms, you know, TC compounds, like all that kind

[00:56:07] of stuff was just like, like people just did that shit in high school.

[00:56:11] Right.

[00:56:11] It was just something that was like around.

[00:56:13] Yeah.

[00:56:14] Um, especially the people.

[00:56:15] And I grew up in a household that was kind of weird.

[00:56:17] Like my parents got divorced when I was seven, but my dad worked for the Grateful Dead for

[00:56:21] 35 years.

[00:56:22] Oh wow.

[00:56:23] And so I like grew up in a household where like, they weren't like, they'd be like, maybe

[00:56:29] don't do it, but they weren't like, they'd be like, I did it.

[00:56:32] You know, they, they were around like, my dad met, uh, Jerry Garcia when he was like a

[00:56:39] kid in a bar when they were starting a band called the warlock.

[00:56:42] So he was with them from like the fucking jump.

[00:56:43] Damn.

[00:56:44] As a kid, as like a little kid run away.

[00:56:46] That's pretty cool.

[00:56:46] Yeah.

[00:56:47] He's got a crazy, I'm not really cool or not necessarily not cool.

[00:56:50] Me and my dad aren't close.

[00:56:51] Um, but he has definitely one of the coolest fucking stories ever.

[00:56:55] That's a cool story to be, you know, one of the deadheads, so to speak.

[00:56:59] Right.

[00:56:59] Isn't that what they called?

[00:57:00] Like their, it was that, or is that their fan?

[00:57:01] Yeah.

[00:57:01] Yeah, for sure.

[00:57:02] If you never necessarily like, I don't even know if he ever like really enjoyed the music

[00:57:06] too much, but he really fucked with like Jerry and the vibe and he did a lot of hard

[00:57:10] work, but that's yeah.

[00:57:12] Not everyone can say that.

[00:57:13] I mean, not everyone grew up on rock and roll stories.

[00:57:16] I mean, that just does sound to be any rock and roller we've ever had on or talked to

[00:57:19] that's lived that life that they all got stories for days.

[00:57:21] Oh yeah.

[00:57:22] Well, especially at that time period because like rock stars weren't codified or commodified

[00:57:26] at that point.

[00:57:27] And like, you know, like the Beatles were fucking huge, but the grateful dead did something

[00:57:30] that no other bands did.

[00:57:32] You know, it's like, not only did they do tours, but, um, they started merchandising

[00:57:37] as my dad's idea to start grateful that merchandising, but, um, they never, no other band did that.

[00:57:43] They wouldn't make specific merch for tours.

[00:57:45] They wouldn't record specific albums of the same songs on.

[00:57:48] All I know is Jamie would shit his dick right now.

[00:57:50] Yes, he would.

[00:57:51] Oh yeah.

[00:57:51] No.

[00:57:52] If people are huge, grateful dead.

[00:57:53] Yeah.

[00:57:53] I have enough to have like a museum.

[00:57:56] One of our, one of our best friends, he would be shitting his dick.

[00:57:58] Yeah.

[00:57:58] So like I was born in 92, my dad or Jerry Garcia died in 95.

[00:58:04] Okay.

[00:58:05] Uh, so I'm on, I was on tour with them cause my dad was still working with them.

[00:58:09] Um, from those years and a bunch of my baby pictures are on like grateful dead backstage

[00:58:14] passes and shit like that.

[00:58:15] Yeah.

[00:58:16] My dad and him had a boat together.

[00:58:18] Okay.

[00:58:18] Um, yeah, they were homies.

[00:58:21] They, uh, yeah.

[00:58:23] Like Jerry fucking took me to fucking like I have baby pictures with him and he took me

[00:58:27] to fucking toys are us one time cause he didn't want to be like be hanging out with the fucking

[00:58:30] bandmates as much as I was.

[00:58:32] So he like filled when they would empty his trailer, they would fill it with fucking toys

[00:58:35] and put like me in there and shit.

[00:58:37] So like we got, I don't remember any of this.

[00:58:39] Really?

[00:58:39] I don't remember any of this.

[00:58:40] Like my dad was doing absolutely killer.

[00:58:42] Then the band fucking went to shit when Jerry died and it was, I have my opinions about

[00:58:48] them.

[00:58:48] Um, but they didn't take care of my dad at all.

[00:58:51] And, uh, yeah, I was like on like a private jets and planes that they owned and boats and

[00:58:56] shit when I was a baby.

[00:58:57] But I don't remember any of it.

[00:58:58] And the right day I got super broke.

[00:59:00] Damn.

[00:59:01] Yeah.

[00:59:01] He created raffle that merchandise and they just kind of left them.

[00:59:04] They offered him a position to be an employee of grateful dead merchandising after to be

[00:59:08] an employee.

[00:59:09] Yeah.

[00:59:09] After.

[00:59:10] Cause it was all handshake shit.

[00:59:11] He started it back when contracts weren't even like crazy fucking a part of programs.

[00:59:15] See, that's why it's always important.

[00:59:18] We want to trust people, but you always gotta just.

[00:59:21] Gotta write that shit up man.

[00:59:23] We gotta wrap it up and write it up.

[00:59:26] Wrap it up, write it up.

[00:59:27] That's a huge.

[00:59:27] It's tough to wrap it up.

[00:59:28] Especially in show business.

[00:59:29] Right?

[00:59:30] It's tough to wrap it up.

[00:59:31] Gotta though.

[00:59:31] Oh yeah.

[00:59:32] Well, wrapping it up is like taking a shower with your socks on.

[00:59:35] I mean, if we're going to go down that rabbit hole.

[00:59:36] But I think the point I'm trying to make is, you know, signing contracts is crucial

[00:59:41] in a lot of situations.

[00:59:43] Especially.

[00:59:43] When also.

[00:59:44] Oh, sorry.

[00:59:45] You know, music, the entertainment business.

[00:59:47] Yeah.

[00:59:47] So many people get fucked over.

[00:59:48] They do.

[00:59:49] So many.

[00:59:49] I hear more fucked over stories than I do like, oh dude, it was awesome.

[00:59:52] We got everything we wanted.

[00:59:54] Sure.

[00:59:54] You know?

[00:59:55] So.

[00:59:55] It's a tough thing to learn.

[00:59:57] Yeah.

[00:59:57] On the road to riches.

[00:59:59] Yeah.

[00:59:59] How many people just like sign those 360 deals and stuff like that?

[01:00:02] I don't think I could.

[01:00:03] I don't think I could do that.

[01:00:03] You know, bait and switch tactics are illegal when you sell cars.

[01:00:07] But for some reason there's different industries where like.

[01:00:09] There's gray areas.

[01:00:10] You know, you could just run it how you want.

[01:00:12] Well, cause who's coming for them?

[01:00:13] You know what I'm saying?

[01:00:14] And it's like, yeah.

[01:00:14] That's true.

[01:00:15] That's true.

[01:00:15] I mean, everything comes to light eventually, you know, it's like industry by industry.

[01:00:19] Everything gets purified.

[01:00:21] The karma thing.

[01:00:21] Like if people are like.

[01:00:22] Karma's huge.

[01:00:23] Are there.

[01:00:23] If people are just doing wrong and they know that they're ripping people off constantly.

[01:00:27] Like you could be way richer than I am.

[01:00:30] But I feel like my quality of life and existence far surpasses that of a selfish person.

[01:00:37] You know, even if they're much richer than I am.

[01:00:40] Yeah.

[01:00:40] You'll get yours.

[01:00:41] You know what I'm saying?

[01:00:41] Like.

[01:00:42] And that's how I see it.

[01:00:42] It all comes around just, you know.

[01:00:44] I like to think of stuff like once you make a decision for something like a firm decision.

[01:00:48] Mm-hmm.

[01:00:48] Then you think about time as a non-linear concept as a hippie as that sounds.

[01:00:53] No, but it is non-linear.

[01:00:53] It can be.

[01:00:55] And perspective wise, it's a good thing to, I think in planning, because like when you

[01:00:59] make a decision, hey, I'm going to do this.

[01:01:00] Then if you're firm with it, then you're just waiting for time to catch up, you know, which

[01:01:05] is always like comforting for me at least.

[01:01:07] What were you complaining about?

[01:01:09] Well, we've been to your friends at Grateful Dead fan.

[01:01:11] Oh, yeah.

[01:01:11] So I wanted to talk about.

[01:01:15] I got a story for her.

[01:01:16] Drug culture.

[01:01:17] That's where we started.

[01:01:18] In America.

[01:01:19] Yeah.

[01:01:19] Yeah.

[01:01:20] And how like it's not as big in like other nations and other countries.

[01:01:24] Yeah.

[01:01:25] Like in Europe, I'm sure drug culture is bigger, but like.

[01:01:28] You know, I honestly don't know.

[01:01:29] And also, I think racism is like almost more of an American thing.

[01:01:35] Oh, yeah.

[01:01:36] We almost didn't.

[01:01:36] Well, no.

[01:01:37] I mean, other cultures like those.

[01:01:39] Racism exists.

[01:01:40] Forms of racism for sure.

[01:01:41] But we really revolutionized.

[01:01:42] No, it exists.

[01:01:43] We talked about this a few weeks ago.

[01:01:44] We streamlined it and turned it into a business.

[01:01:46] Yeah.

[01:01:46] So there's like a couple things that are easy.

[01:01:48] That is true.

[01:01:49] Yeah.

[01:01:49] Don't get me on politics.

[01:01:50] No, we won't do that.

[01:01:51] Is racism politics?

[01:01:53] It's.

[01:01:54] No, no.

[01:01:55] Actually, that's a good distinction.

[01:01:56] No, not necessarily.

[01:01:56] And caring about it is free from politics.

[01:01:58] Yeah.

[01:01:58] It's very fucking.

[01:01:59] I just remember my mom always saying like at Thanksgiving, no politics, no race, no

[01:02:03] religion.

[01:02:03] Yeah.

[01:02:03] Let's keep it fucking nice.

[01:02:05] Yeah.

[01:02:05] Thanksgiving coming up for all the viewers.

[01:02:06] We do.

[01:02:07] Family members.

[01:02:08] We do.

[01:02:08] You know, let's get together and have a nice meal.

[01:02:09] Yeah.

[01:02:10] What are you cooking?

[01:02:12] I don't even got any idea.

[01:02:13] For Thanksgiving, Master Chef.

[01:02:14] I was fucking warming up the engines right there.

[01:02:17] Master Chef's ready to let it rip.

[01:02:18] Can I?

[01:02:19] Oh yeah, we can figure this out.

[01:02:20] I'm hopefully not cooking much.

[01:02:22] I'm going to be hanging out with my lady and you know, after the competition, like,

[01:02:29] so the purpose of that competition outside of all the things that we've talked about, the

[01:02:33] function of it is for me to be able to create a show.

[01:02:35] So in 2025, I have to come up with a plan on how to bring grits to the forefront and keep

[01:02:41] these people as like the spokesperson that I think they deserve to be for those grits.

[01:02:44] And so the function of that event was to meet for me to be able to create a content farm.

[01:02:49] Um, so I could get a bunch of different chefs utilizing it in different ways and to create

[01:02:54] this storyline.

[01:02:54] So not only do we have this grid together competition, that's going to keep going so

[01:02:58] we can plan that next event for this summer and get that going.

[01:03:02] But long winded way of saying right now, the moment I leave here is I get to start breaking

[01:03:08] down all this content and creating a plan and not only turn this into a show so it can

[01:03:12] be like a chopped episode or something like that.

[01:03:15] Um, but to start planning for 2025, how I'm going to bring, uh, do all that stuff.

[01:03:21] I said about that, that company, bring them to the forefront and blah, blah, blah.

[01:03:23] So I'm not going traditional Thanksgiving.

[01:03:26] I'm going to make probably just like the basics, but I mean, I'm always going to make gravy

[01:03:31] and mashed potatoes.

[01:03:33] That's a hundred percent.

[01:03:34] Do you leave some of the skin on?

[01:03:36] The potatoes?

[01:03:37] Yeah.

[01:03:38] Hell yeah.

[01:03:38] A hundred percent.

[01:03:40] A hundred percent.

[01:03:41] I don't think there's, there's, there's, I feel like I offended you by asking that

[01:03:45] question.

[01:03:46] Absolutely not.

[01:03:47] No, no, no, no, no.

[01:03:47] Sorry.

[01:03:48] My bad.

[01:03:49] My was just like on what?

[01:03:50] Um, no, I think there are certain categories of stuff where like it's an, you learn a way

[01:03:55] to do things the right way in kitchens because it teaches you a structural way of thinking

[01:04:00] that's really beneficial to cooking well.

[01:04:02] But there's a lot of that stuff that you don't necessarily need to do at home.

[01:04:05] So unless I have someone that I'm cooking for that really cares about it.

[01:04:08] Yeah.

[01:04:08] Um, or if I'm just trying to flex and I really just want something to be pristine, but for

[01:04:12] the most part, I think there's something loving about leaving them in.

[01:04:14] I would agree with that.

[01:04:16] I think that's, I'm going to take that move as well.

[01:04:17] I'm doing, I'm doing a smoked turkey on my Traeger sick.

[01:04:20] I'm going to spatchcock it.

[01:04:21] Fuck.

[01:04:21] Yeah.

[01:04:22] But should I go all the way with the spatchcock, like take every bone piece so that I can cut

[01:04:26] straight through it when it's done.

[01:04:27] Cause like, I don't know if you know Matt Pittman is.

[01:04:29] He's like one of the greatest gods in smoking.

[01:04:31] I'm a huge smoking nerd.

[01:04:32] Where's he from?

[01:04:33] Texas.

[01:04:34] Okay.

[01:04:34] Um, so like he's got meat, meat church is his brand meat church.

[01:04:38] Okay.

[01:04:38] I might know him then.

[01:04:39] He's fantastic.

[01:04:40] And he was like, you can, you know, your traditional spatchcock, you're going to rip the bone

[01:04:43] out, you flip it over, kind of cutting that breastbone and break it.

[01:04:45] Right.

[01:04:45] So you get the, everything to lay pretty flat.

[01:04:47] He says, you can go a step further and take a little bit more of that backbone out that

[01:04:50] sits like kind of under the skin flap.

[01:04:52] Yeah.

[01:04:52] Yank that son of a bitch out.

[01:04:53] And it makes it super easy to slice when it's time to, you know, cause that's going

[01:04:56] to be the centerpiece of the table.

[01:04:58] But so I would say go for it because that sounds like a skill that you might not necessarily

[01:05:03] like if you haven't done it before, then that's a good lesson in fabrication.

[01:05:08] I'm understanding that fucking situation.

[01:05:10] Okay.

[01:05:10] Um, and then you have more bones to work with for making gravy too.

[01:05:14] Yep.

[01:05:14] So if you're cleaning stuff out and at the end of the day, you know, it's like when you're,

[01:05:17] when you're about to carve something and it's still hot after, even after, after it's been

[01:05:21] rested, I don't know if you're cutting with like cut gloves or something like that, but

[01:05:25] like taking the bones out and not fucking something up, you're just going to like less

[01:05:29] risk, less reward or more reward at that point.

[01:05:32] So you're saying go all the way, take those bones out.

[01:05:34] Do it.

[01:05:34] Yeah.

[01:05:34] And especially if I don't know if that person probably has a video around it.

[01:05:37] So that's awesome.

[01:05:38] So then you have a visual cue that you can follow.

[01:05:40] That's been great.

[01:05:41] And are you making gravy?

[01:05:42] Um, I'm going to do gravy.

[01:05:43] Yeah.

[01:05:43] So I'm going to do it on my Traeger.

[01:05:44] I'm going to catch a lot of it.

[01:05:47] Like I'm going to do it to 75, about two to three hours, hit looking for that one 60

[01:05:51] internal, you know, I'm still undecided if I'm going to go with an injection.

[01:05:55] If I'm going to go classic butter, obviously I'm going to hit it with that, with that rub,

[01:05:58] you know, and just let it go.

[01:06:00] Are you brining it?

[01:06:01] I'm not going to do a brine.

[01:06:02] Fuck.

[01:06:02] Yeah.

[01:06:02] That's so lame.

[01:06:04] Well, I just don't think anytime you want crispy skin, brining works for fish.

[01:06:08] Brining works for stuff that you don't have skin or anything like that.

[01:06:12] Um, I could do a Brian.

[01:06:14] I have a big bucket cure.

[01:06:16] Just a cure.

[01:06:16] If you're going to do something like that, because if you're right, if your goal is to

[01:06:20] create crispy skin on the outside, then let's remove as much moisture that we want.

[01:06:24] So putting a salt cure on it, as opposed to submerging it in fucking liquid, um, you're

[01:06:29] going to start pulling more moisture out, not giving more moisture places to replace

[01:06:33] shit.

[01:06:33] Cause then when you're trying to crisp it, the skin is going to fucking steam and it's going

[01:06:39] to get like thicker, but it's not going to get crunchy.

[01:06:41] I mean, it'll get crunchy, but it's not going to be, this is good.

[01:06:44] No, that's good.

[01:06:45] And so then you think that when it's time to take kind of that salt cure off, scrape

[01:06:47] some of it off and then hit it with the rub, you know, before the smoke.

[01:06:50] For sure.

[01:06:51] Okay.

[01:06:51] Oh yeah.

[01:06:51] For sure.

[01:06:52] And, and if you're doing it ahead of time, like if you're salt curing it, leaving it,

[01:06:56] um, uncovered in your refrigerator, like give, give the, the air access.

[01:07:01] It's going to pull that moisture.

[01:07:02] It's gonna make super, like the skin will become, um, kind of hard.

[01:07:06] It'll look funky.

[01:07:08] It'll, it'll become more see-through and it might look like it has like bruises almost.

[01:07:12] That's what you want.

[01:07:13] Oh, that's super what you want.

[01:07:14] This is what I needed right before Thanksgiving.

[01:07:16] Absolutely.

[01:07:17] Are you making fucking gravy?

[01:07:18] That's what I want to talk about though.

[01:07:19] Yeah.

[01:07:19] Well, so God damn it, man.

[01:07:21] He's like, can we get enough of this salt cure and shit?

[01:07:23] Cause here's my thing for Thanksgiving, no matter what, whether you're cooking at home

[01:07:26] or you're, especially if you're going, especially if you're going to like your significant

[01:07:29] other's family's place and you want to flex, don't make, don't make a fucking like making

[01:07:33] a side is cool, but making a super dope sauce is where it's fucking out because this is my

[01:07:39] keys to flexing and stuff like that.

[01:07:41] Like sure.

[01:07:41] If you want to make a fire side, go for it, crush that shit.

[01:07:45] But if you make a really fire sauce, then no matter what people are eating, they could

[01:07:49] be eating someone's stuff in that they made great, but they're putting the sauce on it

[01:07:53] and they're thinking about that shit the whole time.

[01:07:55] That's true.

[01:07:55] You have place.

[01:07:56] I have to be like, you got more of that gravy.

[01:07:58] They're like always hundred.

[01:07:59] Everyone's always asking.

[01:08:00] Like the gravy always runs out.

[01:08:01] Hundred fucking percent.

[01:08:02] You got more of that.

[01:08:02] What are we doing?

[01:08:04] Well, I'm going to have to do gravy now, Cody.

[01:08:06] You're going to have to.

[01:08:06] I'm going to have to tighten up here.

[01:08:07] Yeah.

[01:08:08] And go, go gravy, baby.

[01:08:09] Wow.

[01:08:09] The gravy is going to have to be on point.

[01:08:11] So here's the thing.

[01:08:11] You're going to need those bones after spatchcock.

[01:08:13] I'm only cooking for me and my parents.

[01:08:14] Right.

[01:08:15] It's not a massive crowd.

[01:08:16] It's just the three of us.

[01:08:17] So that's gravy.

[01:08:18] We're making gravy.

[01:08:18] And the good news there is because like I'm thinking bigger crowds.

[01:08:21] Good chance.

[01:08:21] We're going to run out of gravy.

[01:08:22] I think with three, we got to go with it and there's going to be enough of it.

[01:08:25] Sure.

[01:08:25] And at the end of the day, you can fucking cheat.

[01:08:28] You know, it's like if you're making a chicken, it's like you take all those fucking bones

[01:08:30] out and stuff like that.

[01:08:35] Roast them.

[01:08:37] Mirepoix, garlic, you know, celery, carrot, blah, blah, blah.

[01:08:43] You can cheat a little bit.

[01:08:45] You could add a vegetable stock or a chicken stock, like whatever, and fortify it.

[01:08:49] Yeah.

[01:08:50] But I would say that if you are on in a pinch, you can just make sure that everything's really,

[01:08:56] really roasty.

[01:08:57] Make a really awesome fucking stock with just those roasted vegetables.

[01:09:04] Chuck in apples too for sweetness.

[01:09:06] Okay.

[01:09:06] Let it cook down until it's like reduced by half.

[01:09:10] Season it with balsamic vinegar, maybe soy sauce a little bit and some salt.

[01:09:15] MSG if you're feeling fucking super spicy.

[01:09:17] I have all that on hand.

[01:09:18] And then this is just like a super hack.

[01:09:22] You just chuck in some gelatin sheets and stir those around.

[01:09:27] And then it'll give you like the tackiness of a demi gloss.

[01:09:30] Like, you know, when you have a super reduced pork stock, veal stock, anything like that,

[01:09:34] demi gloss where it's almost like it sticks to your mouth kind of thing.

[01:09:37] Yeah.

[01:09:38] If you, if you need a quick hack for something like this and you want to make something without

[01:09:42] thickening it with the roux or something, such shit like that, or reducing it to the point

[01:09:46] where you lose a lot of it.

[01:09:47] It's already at the flavor that you want and you season it with balsamic vinegar, lemon,

[01:09:51] maybe apple cider vinegar, some shit like that.

[01:09:53] Um, gelatin right at the end.

[01:09:55] Damn.

[01:09:56] Give it real tacky finish and shit like that.

[01:09:58] That's the secret right there.

[01:09:59] It's yeah.

[01:10:00] Apples in there are really great too.

[01:10:01] I love apples.

[01:10:01] Chuck in fucking whole apples with celery and onions and stuff like that.

[01:10:05] Damn.

[01:10:07] I'm probably listening to this Thursday morning.

[01:10:08] Oh yeah.

[01:10:08] Use this as your tech.

[01:10:09] Yeah.

[01:10:09] Use this as your guide.

[01:10:10] Also, I'm serious.

[01:10:13] Well, and think the next, the next thing when you're cooking, when you're trying to make

[01:10:16] flavored liquids, think about how things taste when you chew them.

[01:10:19] So a bay leaf, hard, um, dried herbs and stuff like that.

[01:10:24] You chew those, you can chew those forever and you're always going to get flavor.

[01:10:28] So those can go in the stock in the beginning, all dried, hard herbs and stuff like that.

[01:10:33] Vegetables, next level of softness there that you get flavor when you chew them.

[01:10:37] But after a little bit, they'll start to be fleeting.

[01:10:39] So those can, those can cook for, you know, an hour, two, three, somewhere right there before

[01:10:44] they start to get really out of there.

[01:10:45] But the, where this conversation goes is into soft herbs.

[01:10:48] A lot of people will put parsley, thyme, fresh, fresh stuff like that.

[01:10:51] And in the beginning, when you smell that in the household, that's the, all that stuff

[01:10:55] leaving.

[01:10:55] Oh yeah.

[01:10:56] So if you're going to have flavor, finish it with herbs and trust, you're going to

[01:10:59] finish that shit with herbs.

[01:11:00] So that way, I always felt like that.

[01:11:02] Right.

[01:11:02] When you take it off heat, you chuck that shit in and you're basically making a tea, you know?

[01:11:05] Okay.

[01:11:07] Damn.

[01:11:07] Okay.

[01:11:08] I like that.

[01:11:08] The pressure's going to be on because now you're going to want to follow up for me on

[01:11:10] Thursday or whenever.

[01:11:11] Yeah.

[01:11:12] Yeah.

[01:11:13] I mean, just make a good gravy.

[01:11:14] You're good.

[01:11:15] You got it.

[01:11:15] Just gravy is super important.

[01:11:17] You got all those bones.

[01:11:18] I've got, I've got the coach over here.

[01:11:19] So I'm going to watch this back.

[01:11:20] Listen to it back.

[01:11:21] Yeah.

[01:11:21] We're good to go.

[01:11:22] Let's go.

[01:11:22] Yeah.

[01:11:23] I'm ready for that.

[01:11:24] Kevin's cooking journey has been such an awesome journey to watch.

[01:11:27] And it all started with the-

[01:11:29] Where are these cooking videos at?

[01:11:30] It all started.

[01:11:31] So there is a couple of cooking with Kev videos out there.

[01:11:32] There is a couple.

[01:11:33] I started dabbling with them.

[01:11:35] Yeah.

[01:11:35] It really, for me, Art, you probably remember when we had Chef Cory on this Hell's Kitchen

[01:11:39] season that you were on is when I started to be like, I want to try to cook things.

[01:11:42] I hate that bitch.

[01:11:43] She's the one that inspired you?

[01:11:44] Well-

[01:11:44] She did.

[01:11:45] No, I'm kidding.

[01:11:46] I love her.

[01:11:47] That time frame.

[01:11:48] It's when I was like, I want to start trying to do this, you know, and just fucking around

[01:11:51] in the kitchen because I was never any good at it.

[01:11:53] And so I started watching stuff and that's how I found it.

[01:11:54] And now you're good.

[01:11:55] Like, you make some really good shit.

[01:11:57] I have fun with it.

[01:11:57] Good.

[01:11:58] That's important.

[01:11:59] He has flavor in the dish.

[01:12:00] I like cooking for the boys that come over for the NASCAR race.

[01:12:02] You know, we have-

[01:12:03] There's a lot of flavor.

[01:12:03] But yeah.

[01:12:05] Yeah.

[01:12:05] We have fun with it.

[01:12:06] But then, you know, I get Chef Cody over here and I'm like, all right, I gotta tighten

[01:12:09] up.

[01:12:09] I mean, this guy-

[01:12:11] We can always tighten up.

[01:12:12] This guy has been practicing his craft for years and years.

[01:12:15] That's fair.

[01:12:15] And so earlier we were talking about like, you know, are people just born talented or

[01:12:19] not?

[01:12:19] Like, yeah, we have inherent talents, but if we work hard enough something, we can achieve

[01:12:23] whatever we want in this life.

[01:12:25] 100%

[01:12:25] So there's that.

[01:12:27] And then also, also I do grade people on how they do it in the kitchen.

[01:12:33] And what I mean by how they do it in the kitchen is like, like if you can cook and clean at

[01:12:39] the same time to like-

[01:12:42] While being able to talk, host a show, shit like that.

[01:12:44] Yeah.

[01:12:44] There's like a fucking-

[01:12:46] Like if you can organize cooking things on time, making sure it's cooked correctly,

[01:12:52] cleaning dishes at the same time, being professional while presenting stuff, like there is an art

[01:12:58] craft to kitchen works.

[01:13:01] Hell yeah.

[01:13:01] And like-

[01:13:02] If people get stressed.

[01:13:02] Hell yeah.

[01:13:03] I'll grade people on that.

[01:13:04] Some people?

[01:13:05] Like if people are into cooking, like you could like dissect it a little bit.

[01:13:09] Yeah.

[01:13:10] I just had to throw that out there.

[01:13:12] That's fair.

[01:13:13] That's fair.

[01:13:13] I'm, I'm all right.

[01:13:14] I'm good at figuring stuff out.

[01:13:16] That's most important first, right?

[01:13:18] I have a childlike fucking whimsy that refuses to not play, which I feel like makes me question

[01:13:23] fucking everything in a good way.

[01:13:25] No, that's good though.

[01:13:26] And I can work hard.

[01:13:26] I don't know.

[01:13:27] Like that shit never, it doesn't bother you.

[01:13:29] No, you're definitely organized.

[01:13:30] I'm not, I'm not saying this.

[01:13:32] Oh no, I'm not.

[01:13:33] I'm not.

[01:13:34] I'm not.

[01:13:34] You don't feel like you're organized.

[01:13:36] Hell no.

[01:13:37] Cause I always, I never, I never have time.

[01:13:40] I'm, I'll, I don't know.

[01:13:43] I'm maybe I just won't ever be organized, organized, but I always think that like I get

[01:13:48] to a certain level of skill and I understand how to organize it.

[01:13:51] And then immediately I'm like, okay, we can do way more.

[01:13:54] We can do way more.

[01:13:55] And then I just always, I feel like I'm always acclimating to the new.

[01:13:57] Well, cause no, and this is healthy.

[01:13:59] This is healthy because once you've reached a level of success, what you did to get to

[01:14:05] that level of success will not get you to the next level of success.

[01:14:10] So you constantly always have, if you're like growing and enjoying your personal growth

[01:14:16] and look, you're in, you're in like primetime mode.

[01:14:18] Like I feel like I'm primetime mode in my life.

[01:14:20] Like, no, I know I'm in primetime mode in my life right now.

[01:14:24] And I've known that for like the last three or four years.

[01:14:27] Like I'm like, dude, these are like my golden years and I should recognize that.

[01:14:30] And so like, this is the time for sure.

[01:14:34] And so like we have to reach do things we don't want to do sometimes.

[01:14:38] I don't feel like I've lost anything.

[01:14:40] Keep going.

[01:14:40] Like, I don't feel like there's anything I had in my twenties outside of maybe just the

[01:14:45] hangover thing and being able to process alcohol.

[01:14:47] They may be my knees hurt a little bit more sometimes, but like outside of that, I feel

[01:14:51] more locked in every single fucking year, every single fucking year.

[01:14:55] Hell yeah.

[01:14:55] Leveling up.

[01:14:55] And a token to that, you know, it's like I'm turning 33 this August.

[01:14:59] I got my first job in kitchens.

[01:15:01] I mean, I started cooking when I was eight.

[01:15:03] Uh, but I got my first job when I was 13 on my birthday working in a food truck.

[01:15:09] Okay.

[01:15:10] This birthday will be 20 years that I've been working with food.

[01:15:13] That's incredible.

[01:15:14] So, I mean, now I can say, you know, I'm a fucking culinary consultant.

[01:15:18] I'm a content creator and I have been a chef.

[01:15:22] Yeah.

[01:15:22] Um, and that's a fucking, like, I'm super proud of myself, but it took, you know,

[01:15:27] to hell of, it took a shit ton of time.

[01:15:29] 20 years is a long fucking time.

[01:15:31] It is a long time.

[01:15:32] Yeah.

[01:15:32] A lot of great stories came out of it though, right?

[01:15:34] A lot of great moments, memories, experiences.

[01:15:36] Hell yeah.

[01:15:36] I mean, you got the good for Gordon Ramsay.

[01:15:38] That's true.

[01:15:39] That's pretty cool, man.

[01:15:40] You can't forget that.

[01:15:42] You can't forget that.

[01:15:43] That's pretty cool.

[01:15:43] Not a lot of folks get to say that.

[01:15:45] Yeah.

[01:15:45] I mean, even being on Chopped semi-recently was hella fucking fun too.

[01:15:49] Yeah.

[01:15:49] That was so much fucking fun.

[01:15:50] But here's the thing though.

[01:15:51] Has that aired?

[01:15:52] Yeah.

[01:15:52] Okay.

[01:15:53] It aired, uh, oh, it aired on my fucking birthday.

[01:15:57] It aired a day before my birthday.

[01:15:59] Okay.

[01:15:59] Yeah.

[01:15:59] August 20th.

[01:16:00] I forgot about that.

[01:16:01] Okay.

[01:16:02] It was supposed to air April Fools, but then it got fucking pushed.

[01:16:04] It got delayed.

[01:16:05] Because I know the filming and airing dates are always like way, way ahead.

[01:16:08] Chopped is super streamlined.

[01:16:09] They were like, yeah, because I filmed it in December and then it was supposed to

[01:16:12] come out April Fools only four months later.

[01:16:14] That's pretty quick.

[01:16:16] Yeah.

[01:16:16] I don't know.

[01:16:16] I'll have to go and watch that up.

[01:16:18] Yeah.

[01:16:18] Yeah.

[01:16:20] I'll watch it tonight.

[01:16:20] Yeah.

[01:16:22] Yeah.

[01:16:23] I'll have to eat on wine when I get home.

[01:16:24] Shit.

[01:16:24] You know, as tight as that, it was almost 10 years to the day that I competed on Cutthroat

[01:16:28] Kitchen.

[01:16:28] Okay.

[01:16:28] So it was nice.

[01:16:29] And the person who scouted me for the fucking show, uh, was the person or not, not the person

[01:16:35] who scouted me.

[01:16:35] The person who ended up doing my executive interview was the same person who scouted me

[01:16:40] for Cutthroat Kitchen 10 years ago.

[01:16:42] Same person.

[01:16:43] Same person.

[01:16:43] She pulled up a picture from my, um, my original interview.

[01:16:47] Okay.

[01:16:47] It was tight.

[01:16:48] Yeah.

[01:16:49] And now I'm undefeated on the food network, which is nice.

[01:16:52] Oh, are you?

[01:16:53] Hell yeah.

[01:16:53] Two for two.

[01:16:54] Let's go.

[01:16:54] That's pretty bad.

[01:16:55] So yeah.

[01:16:57] When he tells you a gravy recipe, you're gonna listen.

[01:16:59] You're gonna take notes.

[01:17:00] I can make gravy.

[01:17:01] That's for damn sure.

[01:17:02] Yeah.

[01:17:02] And I can make it quickly.

[01:17:04] You can do it.

[01:17:05] Dude, chopped was tough.

[01:17:06] Chopped the first round when it's 20 minutes.

[01:17:08] I can make gravy.

[01:17:09] I can make it quickly.

[01:17:10] One quote I'll always remember is like, you know, with a waffle fryer, just put everything

[01:17:16] you can in there and like get, just make your waffle.

[01:17:19] Like you said something.

[01:17:20] Do you remember saying that?

[01:17:20] No.

[01:17:21] On our left?

[01:17:21] Yeah.

[01:17:21] That's a great, that's a great advice.

[01:17:23] That was the first time that we ever talked to you.

[01:17:25] It's a good Hail Mary.

[01:17:26] Yeah.

[01:17:26] That was the first time that we ever talked to you.

[01:17:28] I'm glad you remembered that.

[01:17:28] Yeah.

[01:17:28] That was pretty funny.

[01:17:29] You're like my advice.

[01:17:31] Cause I think we asked your advice to humanity and you're all like, yeah, he was like,

[01:17:37] just like, yeah, make a waffle iron and get it going with that.

[01:17:40] What is wrong with me?

[01:17:42] I mean, that's so funny.

[01:17:44] That was pretty good advice.

[01:17:45] I mean, I think we leveled it up with the gravy advice.

[01:17:46] Great timing, you know, right here for Thanksgiving.

[01:17:48] There's definitely different stages of me.

[01:17:50] Obviously I'm in a gravy stage now.

[01:17:51] I like that.

[01:17:52] Yeah.

[01:17:52] I like that.

[01:17:53] We've slowed down a little bit.

[01:17:54] Definitely flowing.

[01:17:55] Definitely flowing.

[01:17:56] You've been part of the discussion combustion family already, but now that you've been in

[01:18:01] here in person, I feel like it's fully indoctrinated.

[01:18:03] We needed this.

[01:18:03] So nice.

[01:18:04] And you guys got to come to my event.

[01:18:06] That was so much fun.

[01:18:07] It was even more tight.

[01:18:07] That was so much fun.

[01:18:08] Yeah.

[01:18:09] Thanks for getting us in there and continuing to support us over the years, man.

[01:18:13] You know, a lot of people say they're going to do things and that's true.

[01:18:16] You're definitely man of your word and I respect that.

[01:18:17] Yeah.

[01:18:18] I'm a little late sometimes.

[01:18:19] Hey, man, you're here.

[01:18:20] Hey, man, you know, but I'm trying and that's important.

[01:18:23] Take accountability.

[01:18:24] Hand up.

[01:18:25] When I fuck up, I'll be like, hey, hey, there's nothing wrong with that.

[01:18:28] I fucking respect it.

[01:18:29] There's nothing wrong with that, man.

[01:18:31] You want a Grateful Dead story for your boy?

[01:18:33] Yeah.

[01:18:34] Oh, for Jim.

[01:18:34] Yeah.

[01:18:36] Okay.

[01:18:36] Let's do it.

[01:18:38] So my mother, she did a lot of really cute stuff with the Grateful Dead.

[01:18:44] So like my, my dad made a lot of the backstage passes.

[01:18:47] It was his fucking idea.

[01:18:48] Okay.

[01:18:49] So we had, she had three books made of all backstage passes organized into these binders

[01:18:54] like Pokemon cards, super valuable, just like heirlooms to the thing.

[01:18:58] And she just did a bunch of stuff like that.

[01:18:59] But one thing that she did, uh, actually, so yeah, no, I'll just, yeah, I'll just go.

[01:19:06] So she would save every roach that she smoked to Jerry Garcia.

[01:19:09] Every time that they smoked a joint, she would save it.

[01:19:11] Okay.

[01:19:12] So she kept those in a fucking, in pill bottles, all these roaches.

[01:19:17] And my mom could not hide her weed from me to save her life.

[01:19:21] Nowhere.

[01:19:22] She fucking hit it in the house.

[01:19:24] Yeah.

[01:19:24] I couldn't find it.

[01:19:26] Um, okay.

[01:19:27] And so I was like, I've done that to the goblin search.

[01:19:30] Oh dude.

[01:19:31] I was good at finding that shit.

[01:19:33] That's fucked up.

[01:19:34] So bad.

[01:19:34] Well, I was, that's fucked up, man.

[01:19:36] At the time I was, I was, I started like sneaking out of the house when I was 13 years old.

[01:19:41] Gollum ass fucking leg.

[01:19:42] My precious.

[01:19:43] 100% as a little kid.

[01:19:44] Yeah.

[01:19:45] And I had people that I could buy weed from, but I couldn't always buy weed.

[01:19:48] I know.

[01:19:48] I feel you.

[01:19:49] I started like sneaking out of the house when I was 13 and we'd like sneak on top of the

[01:19:53] roof of the high school.

[01:19:54] And by like 14, 15, I found like this one bag that had like the coolest like old bubblers

[01:20:01] and like shit like that in there.

[01:20:02] And these pill jars full of fucking roaches.

[01:20:05] And so me and my friends would just like sneak out and smoke all these fucking roaches

[01:20:08] on the fucking roof of the high school.

[01:20:10] Just get baked.

[01:20:11] Just, and dude, they worked.

[01:20:12] They were real hitters too.

[01:20:14] Really?

[01:20:14] Oh my God.

[01:20:15] Yeah.

[01:20:15] We got stunned.

[01:20:16] I don't know if it was just, I mean, they could have been like, aging like a wine,

[01:20:19] rolling it in cocaine.

[01:20:20] It could have been like, you know, that kind of resin.

[01:20:22] Not like I haven't done that before.

[01:20:24] You know what I'm saying?

[01:20:24] Could have been.

[01:20:25] Like, for sure.

[01:20:26] Who knows what was in those jays?

[01:20:28] Me in high school, I've definitely done a few things that I shouldn't have.

[01:20:30] Uh, but anyways, we fucking torqued those and there was like three full.

[01:20:34] And I remember the, the, the, one of the most disappointed my mom's ever, ever been

[01:20:38] in, in anything that I've done was that for sure.

[01:20:41] When she found that out, she was so disappointed.

[01:20:42] She's like, not only did you steal my weed, but you stole my memories.

[01:20:46] And I was like, Oh, that hurts.

[01:20:49] I felt that one.

[01:20:50] Oh, she said that she told me this whole plan.

[01:20:52] She made me sit down and she talked to me through the whole plan that she had for like

[01:20:56] the part.

[01:20:56] She's going to throw a big Lebowski party where she was going to put those joints out

[01:20:59] and smoke them with all of her friends for like 60th birthday or something like that.

[01:21:03] Wow.

[01:21:04] And you, what a piece, what a piece.

[01:21:06] And me and my kid, me and my, me and my friends just smoked them on the roof of the

[01:21:09] high school.

[01:21:09] Hey, I don't know if that's a good story or not.

[01:21:11] That's a good story.

[01:21:12] That's a good story.

[01:21:13] Yeah.

[01:21:13] What an heirloom that we just smoked.

[01:21:15] That was so, we didn't even appreciate it too.

[01:21:17] You're just like, Hey, it's free weed.

[01:21:18] Let's get stoned.

[01:21:19] No, and I have a bunch of friends that are huge deadheads.

[01:21:21] None of the people I was with were.

[01:21:23] So nobody gave a shit.

[01:21:25] They didn't give a shit.

[01:21:25] I told them about it.

[01:21:26] They're like, Oh, that's cool.

[01:21:27] If I told, Oh my God, like my friend Brett, the guy who made the trophy for the grid together.

[01:21:32] Uh, if yeah, if he'd be fucking, if he hears that he could, if he could have ripped

[01:21:38] one of those J's.

[01:21:40] Oh, he would have bought it for so much money.

[01:21:41] Yeah.

[01:21:41] Those would have gone for some money, huh?

[01:21:43] Probably gone for some fucking money.

[01:21:45] Yeah.

[01:21:45] Now you, you know, so mom doesn't get to smoke them on her 60th.

[01:21:48] Tough.

[01:21:48] All of them.

[01:21:49] It's too bad.

[01:21:50] You did all of them.

[01:21:51] Oh, they're gone.

[01:21:52] Oh man.

[01:21:53] Damn.

[01:21:53] Every single one gone up in smoke.

[01:21:56] Yeah.

[01:21:57] Makes for a great story now, but sorry.

[01:21:59] Sorry, mom.

[01:22:00] Yeah.

[01:22:01] It is a good story.

[01:22:02] I'll make it up to you somehow.

[01:22:03] It is a good story.

[01:22:04] Yeah.

[01:22:04] Thanks for sharing that.

[01:22:05] Awesome.

[01:22:06] Podcast.

[01:22:07] This one was a banger.

[01:22:07] Cody.

[01:22:08] We always knew that we had, we had some good energy.

[01:22:11] The event had the best energy.

[01:22:13] It's good to finally be here.

[01:22:14] Best chefs.

[01:22:15] Yeah.

[01:22:16] Definitely everybody out there support the grit movement.

[01:22:20] This, this is a versatile, delicious food that you can have.

[01:22:25] It's so versatile.

[01:22:27] There's so many different ways to prepare grit.

[01:22:29] There's amazing farmers out there doing great work to have sustainable products that

[01:22:33] really, really help out with environmental movements and sustainability.

[01:22:38] So yeah, definitely get with the grit movement.

[01:22:41] It's great to see support of, of local farmers and, and, and people pushing toward this stuff.

[01:22:46] And we're going to have them on the show.

[01:22:47] Absolutely.

[01:22:48] We're going to get them on.

[01:22:49] Please.

[01:22:49] Yeah.

[01:22:49] Shout out to Steffi, Devita, Joshua Olson, and Deandre Smith.

[01:22:53] They'd all be great additions.

[01:22:55] Um, we'll get them on.

[01:22:55] They're all fucking super great people.

[01:22:58] Uh, yeah.

[01:22:59] And shout out to gruff grains.

[01:23:00] Um, gruff grains, Matt ag.

[01:23:03] My partner in the event, Charlie distillers, cam bro for going all there.

[01:23:07] Yeah.

[01:23:08] Getting all the plugs in.

[01:23:09] Might as well drop all your socials, everything you want, Cody.

[01:23:11] Yeah.

[01:23:11] Anybody, uh, who's interested in, um, actually have some fun plans for early 2025.

[01:23:17] I'm going to be releasing, um, my Patreon, which is not only going to be, um, a lot of

[01:23:22] how to recipes and teaching people how to cook, but I'm also going to start opening up,

[01:23:27] um, my consulting techniques and anybody who's interested in branding themselves as a chef, getting

[01:23:33] out there.

[01:23:33] If you don't know how to reach out to brands, manage clients, you know, just any way to document

[01:23:38] yourself and communicate your prices, anything like that.

[01:23:40] I'm going to be, um, starting to teach courses on how people can make more money with their

[01:23:44] talents.

[01:23:45] No, definitely will be a big help for people for sure.

[01:23:48] Yeah.

[01:23:48] I want to, and it's, it's, it's coaching and it's, it's not, um, it's, it's not something

[01:23:53] where I'm like trying to sell people, get rich quick schemes.

[01:23:56] Uh, I hands on when I help people make more money.

[01:23:58] Yeah.

[01:23:59] And you can tell you believe in it.

[01:23:59] You're passionate about it.

[01:24:00] It's going to help a lot of people.

[01:24:01] It's a great cause.

[01:24:02] Good luck to you, man.

[01:24:03] Yeah.

[01:24:04] It's been great.

[01:24:04] Can't wait to do it again.

[01:24:05] Yeah.

[01:24:06] We'll be back.

[01:24:07] I'll see you guys this summer.

[01:24:08] Cheers.

[01:24:09] Cheers.

[01:24:11] Thanks for supporting us over the years.

[01:24:12] We'll continue to follow you.

[01:24:13] I'm going to watch, uh, I'm going to watch that episode tonight.

[01:24:16] Two 75.

[01:24:17] Yeah.

[01:24:17] Two 75.

[01:24:18] This drops pretty much now.

[01:24:19] Yeah.

[01:24:19] We're going to burn and turn it.

[01:24:20] Cause we've got happy Friday coming out tomorrow morning.

[01:24:22] We've got great stuff coming.

[01:24:23] Looking forward to it.

[01:24:24] Everyone be good to yourselves.

[01:24:26] You deserve it.

[01:24:28] Amen.

[01:24:29] Good show.

[01:24:30] Check out.

[01:24:30] Opus clips.

[01:24:31] Yeah, we're good.