Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

This episode is brought to you by organic growers school offering a holistic crop management series for farmers starting on March 23. Learn more at organic growers school.org

Hello welcome to cooking issue sustainable cooking Radio Network every Tuesday from you know whenever to whenever I'm in the Lower East Side of Manhattan as I usually m we have John up in lime How're you doing, John

doing well? Thank you.

Yeah, yeah, we have a matt Where are you now? Bro? What the hell are you doing? And Robert isn't just like I had

like a whole slate of errands to do that one day but yeah.

Did when you went to rubbers did you have to blow all kinds of cobwebs off of the

basically I had to kick out the squatter and dust away the cobwebs and yeah,

was the squatter, a human or some sort of like evolved Roach that lives off of all of the weird like industrial stuff that's just underground in Brooklyn,

New Jersey. I was a fan and family of Danish COVID Mix was really gnarly and

sweet. Sweet. And for her I think final California cooking issues appearance of this pandemic. We have Anastasia the hammer Lopez in her undisclosed hidey hole list location but joined with Jackie molecules and Aaron polecat Polsky. They're trying to they thought they were going to have a nice pleasant California outdoor you know, socially distanced cooking issues and rub it in our East Coast faces what with all our snow and our inability to go outside. And instead they're hanging out with a dude who's ripping a chainsaw ripping a stump out of the ground with a chainsaw. Am I correct?

I mean, not currently, but that's been going on for the past few minutes. Sorta. Yeah. What's up, Dave?

Not doing all right. How you doing? Send your molecules. Pretty good

birthday.

Oh, happy birthday. My son told me that it was your birthday yesterday and I forgot to text you and say happy birthday. Was it yesterday today. It was

actually Sunday, but we can stretch it all the way to Tuesday. I feel fine with it.

Wait, so your birthday was Sunday Sunday. I love Sunday. I love the Sunday scream. I wish that like I did you ever go to those monster truck rallies when you were a kid?

I did. I grew up in Long Island. So yeah, Monster Truck demolition derbies.

So I didn't go to a monster truck rally until I was already like a late a late teenager like you know, like 19 or something like this. And I accidentally went to the pole not to the not to the one where they drive trucks. over other things, and I was like the hills is I wanted to see like a truck drive over a bunch of cars.

That's why you show up.

The poll is not as interesting. No, not at all. I mean, no offense to tractor, although you ever been to an actual like tractor pole, like where like farm tractors are pulling things? No, that's fun. That's fun, because people get like old tractors, and they hook them up to these giant weights. And then what happens is they they hit the they hit the, you know, the throttle and like the front of the whole front of the tractor basically just lists itself off of the ground like the whole thing just torques itself up. And like these tractors are pulling these like super duper wheelies.

It's pretty sweet. sounds sick?

Yeah. Yeah. I mean, I like farm tractors are cool. Who doesn't like a farm tractor? Yet? There's something broken inside of you if you don't like a farm tractor like an old school farm tractor. Like gears? Like what me a gears broken inside of you. There is everything. No, but like, you know, there's something there's something kind of cool about it. You know, I'm saying you don't think so? Am I the only one who thinks that like old school like all painted nice, like, like 40s 50s farm tractors like 30s 40s 50s farm tractors, there's not something kind of nifty about them, those messed up giant wheels. You know,

I had a neighbor, who, well, I had this old couple who were our neighbors growing up, and they had like, a farm basically across the street from us. And they were like, the whole side of the street. Their son was like, 40, and living with them. And he was really into restoring like tractors and old washing machines,

washing machines, who the hell wants one of those? No, like,

like really old ones, you know, like, like the, the whirlpools from like the 30s that are like hand cranked and really pretty and stuff in here like repainted and stuff. Anyway, he got busted by the Feds for like, blowing up mailboxes across state lines.

Maybe like, it's just, uh, you know, people don't go across state lines to blow up a mailbox. Let me ask you this. How close were you to the state line? In other words, was he just blowing up a neighbor's house, but I happen to be on a state line, like where you like

he was going to antique washing machine conventions, and like Massachusetts, I grew up in Jersey, and was blowing up mailboxes at these conventions, which is how they track them. They noticed the pattern got hurt.

So why did he hate it? So he went to let's say, Brimfield, right, which is like in Massachusetts, where all the anti people used to go like back in the day back before eBay, right. And he would find a dealer there. They hated so much. They just had to blow up their mailbox.

I think it was unrelated to the washing machines other than proximity to the convention.

Okay, okay. So like the guy needed to go for his business of washing machine. It was

like if you went to tails, and then went to a random house while you're at tails and blew up their mailbox because

he just can't go like, X number of days without blowing up a mailbox.

What's not King? Shame?

Have you have you ever had your mailbox blown up Aaron? No. He didn't. What's it called? Poop where he eats or whatever. However, you're supposed to say that he didn't blow up your mailbox

you actually did. I think he spray painted some swastikas on the playgrounds in our town

in general and all around good guy. So this maybe explains why you don't have warm and fuzzy feelings about old tractors. The Mailbox blowing up swastika painting 40 years I mean,

I feel like I do actually separate the art from the artists here. The washing machines are pretty nice.

I did have my mailbox blown up when I was a kid like old school like suburban pipe bomb style back when you know back you know pre 911 When someone's sawed off a pipe bomb and you're just like lousy kids. You know what I mean? There's no one remember that era

don't I? Remember pipe pipe bombs from Duke Nukem remember that game

out? No, that no, that's that's excessive thing. Like we miss each other's errors at these kinds of references. But all I can tell you is do you guys know where the High Line is in New York City? Yeah, so the High Line is an old railroad industrial railroad elevated railroad that that goes down the west side of Manhattan which we'll get to later and back you know, before they turned it into a fancy park before Ed Norton and all those people you know, you know got it turned into a super fancy you know, Swan a place it was a place where if you needed to be completely hidden from outsiders to learn or know whatever, like live pitch a tent do heroin, like you hung out on the highline it was not like a savory place. And it was the only place in Manhattan where when I was still doing art, I could go blow things up. And so I would go up on the Highline, you get into it by the Javits Center, there's a there's a railroad, let's all change now, but there was a big railroad depot there and there wasn't the big Hudson Yards, stuff that there is now. And you would just walk, you would walk past the guards who were also high or asleep or drunk, and you just like, take whatever you needed walk up on the old railroad tracks, which was all grass. And like, you know, with all sorts of cool, there's a whole history by the way of plants that grow on railroad tracks, because they're carried by the trains and seeds fall off. So like cool humps, and all sorts of stuff. Anyways, there's the Smithsonian article circa 1979, or 80 on the subject can go look it up anyway. So I would go up there, and we would blow stuff up, you know, for art, and nobody cared. Like literally nobody cared. Clearly the heroin addicts who were passed out like at that I had to pass on the way they didn't care. Cops certainly didn't care what got blown up on the Highline. So it was a different it was a different era all pre pre 911. You know, I

mean, this is this where that photo of you that's in some are that was in the Booker, is that where that came from?

No, that was before that was before that. That was That picture was taken in I think, like 96 or 97. And that was all around the same era that was on the roof of my studio building. Where again, there were there were no rules, the only time I ever got in trouble. So my old studio building was its Columbia University owned it owns it still. It started out life as a sealed test dairy. And there's a an underground stream. So like Manhattanville, which is right by 120/5 Street, like is actually a valley so like, you know, when you're taking the subway through there, it looks like the subways going up high and it's actually going straight or slightly downhill, and the ground is dropping away from it. And so there's water pretty close to the, to the surface down there. And so they built this dairy there because there was an underground stream that they could use to cool things. And when Columbia took it over, it became where they did a lot of their nuclear reactor research, not for the radioactive stuff, but for like steam piping and testing. So they had a lot of cool stuff there. And the Art Department took over the top, you know, floor, top two floors when I when I was there as an art student, and they didn't give a rat's ass what we did up there as long as it didn't, as long as it didn't spread. So occasionally, like one time, we threw a pig roast. So we cut, we cut a bunch of 55 gallon drums in half, two of them, burnt them out, welded like legs on them, stole a bunch of motors from the engineering department for the nuclear engineering department and like built rotisserie spits. And like, you know, I stole a bunch of expanded metal burnt all the galvanizing off of that. And we we were roasting these pigs with these, like, you know, expensive Bodeen gear motors as improvised spirits. And we were roasting them all day, a friend of mine, who now actually works for Thanksgiving farm where Deseret is Mark McNamara. He's like, you know, he was one of those people who believes in putting the meat way way far away from the from the flame and he was like saying, you know, all this stuff, I was like, listen, Mark, put the frickin pagan. In Jersey, we just need this thing to freakin Cook, it needs to cook anyway. So like, we cook this, these pigs. And then I'd had maybe one too many. And I got sick of going all the way downstairs to let people into this rooftop party. And so I just, I just threw my ID on a string over the edge to let people like, like, like go in. But then someone threw it over the edge and didn't pull it back up. So that's the only time I got in trouble for stuff that I did on top of the roof at the studio building was when I left my ID hanging right by the door on a string. And so on that same roof is where I put myself on fire. For the St. George and the Dragon piece. We did a bunch of stuff up there. So you didn't cross state lines did not cross state lines. And I didn't damage any mailboxes or any anything. I don't like damaging other people's stuff. It's not nice. You know, I don't think it's pleasurable to damage somebody else's stuff, because then they just have to go fix it. Why is that fun? Why is it fun to do something that causes someone else to have to do unnecessary work, you know?

Blow your own stuff up,

blow your own stuff up. Alright, so strange birdie wrote in last week and asked us whether this trick about throwing bananas into Well, how'd they do it? John, what was their thing? They was going bananas into

a 300 degree on them. Right? Like 40 to 50 minutes it did not work.

Yeah. So what you said happened is pretty much what I thought would happen. Why do you say what happened?

I mean, it just it just they got soft and looked cooked because you know they got all brown and dark on the outside. But there was still you know, they were a little mushy texture wise, but they were still super starchy and none of the starch had been converted to sugars. So that's a lot good. Yes,

that's a loss. And we have an update for the oyster crab person, which we'll get to later. But then here's another one someone sent us in and US Nastasia Have you tested this this tic tock video yet or you're not gonna do it? It's either way, it's fine. It's okay. Yeah, I can test it. Alright, so you've seen the TIC tock video? No. All right, so I'll explain the TIC tock video. Someone said, David co This video has been floating around tic tock. And so what it is, is, it's a picture I think of a British person. So already, you know, and they have a clove of grating. Oh, we mean,

he hates British.

I don't hate British me. I love British people. So like so you take the you take the garlic clove without its skin and you rub your fingers on the outside of the garlic clove. Then you reach your hand and you can pick the egg yolk up out of the out of the egg so you crack the egg into a bowl you can reach in pick up the egg yolk and the egg yolks not gonna pop that's the theory from the from the Tick Tock video. Now John has

I'm gonna do I'm rubbing my hand on the garlic clove Have you

already cracked the egg yolk? No. sighs I would crack the egg into a bowl first. Okay, if you want to follow exactly what the Tick Tock fellow does, right now you're going to know you're gonna want to rub your hand on the on the naked garlic clove. Okay, correctly

someone crack the egg All right.

John was able to do this by himself in very short order. So

well you know, we're we're Team rubbing my hands all over this guy. We

heads not better than one. Firm. All right. Oh, I like this. I like this. I like Aaron confirming that he's following the instructions. I appreciate this.

I don't know Jack's following the instructions. I'm confirming that he is.

All right.

Properly. Garlic.

All right now you're supposed to use your your your your index and your and your pointer and then your thumb region and just pick that egg yolk up.

And then put it in the cup.

Now he cheated. No, no.

No, you're supposed to. You're supposed to like your mama cat. Yeah, like you're exactly like a mama cat. No, you you just killed your kids. Right? Yeah, yep. Yeah, send that to the send that to the internets, Anastasia. And John had the same thing. And I had the same thing. Now. So first of all, guys, let's say this worked. Well, I'm sorry. Did this not work for either of you either? That's correct. Okay, good. I

felt really dumb for a second. So let's,

let's say so people, people who don't know we're talking about in this tick tock video. Like it's supposed to be some sort of, it's to two and a half million likes or something like this. This is two and a half million people who don't have eggs to test out on their own right. Now, I feel a little bit bad that I wasted three eggs. But listen, as a way to separate egg yolks, it's very easy to separate egg yolks by hand if you crack them and then just scoop underneath and then let that let the egg you know sift out right now. The problem with this also is that if you rub your hands with garlic, my fingers still smell like garlic. And if you rub your hand with garlic and then try to separate an egg you better you best hope that whatever recipe you're separating eggs for tastes good with garlic in it right? Because the garlic is definitely going to transfer to the egg. Like there's very few flavors that transfer quite as readily to things like eggs or apples. Then garlic and onion does Okay, so there's first of all there's that second of all just does not work so I think in John said that the in the internet says you can wipe your hand on bread and also have that work. All right, round bread. Oh, brown bread. So I say Brown makes sense. Do you know that you can also I've heard it works if you wipe your hand on unicorn horn. Like if you just wipe your finger on unicorn horn repeatedly you can you can separate eggs that way without even cracking the shell if you get the really good unicorn so they this does not work. Now it's possible that you're modifying that the garlic garlic does make your hands sticky so it's modifying whatever's there and also like brown bread or any sort of bread might wipe off some sort of oils and make it easier for you to pick it up maybe but yolks have a skin on them and once you pop it a skin sucker is gonna pop. Now though, the way that the guys handling it in the Tick Tock video. He is seriously manhandling that yolk and what it looks like to me is that he has power frozen his egg yolks. So if you really want to manipulate an egg yolk like this, all you have to do is lightly freeze your egg and let it thaw and the egg yolk will be considered this skin around the egg yolk will be considerably thicker And you can shoot your own tic tock videos of you wiping your butt with your hand and then picking up the egg yolk and having it look exactly like that gentleman's egg look, you can do anything you want, you can wipe your hand on a lollipop, you can stick your finger up your nose, you can do whatever you want, and you're gonna be able to pick up the egg yolk, all you got to do is do it. If you freeze the egg too hard, the egg yolk will look solid and it won't look as though you have a normal unmasked with egg but if you just freeze it a little bit, you should be able to, you know, make mystery. Two and a half million like tick tock videos, you know, wiping your hands on whatever you want. And it's

worth noting that we don't see him cracked yet.

Yeah, but nobody is saying like you can freeze it thought and it will stay even once it's thawed, the yolk will stay hard like that. Not hard, but like soft so that you could pick it up. So it really is a good magic. Like it's it's the equivalent of like, this is actually not a good magic trick if any of you guys ever done the the thread banana the banana thread. No, no, you've never done the banana thread. No, John. No. Is it okay, so this is a good food grade food food based magic trick. The problem is, is that it only works on people who are not very observant. So you get a thread and needle and thread and you take a banana and a banana. If you look at a banana, it's not round, it's faceted. Okay, so you go in on the edge of the banana, you put the thread through it all the way through it so that it's basically going in between one of the facets of the peel and the banana itself. Take it all the way out of the banana, then feed that needle back into the same hole just came out with the go along the next facet and then come out the same hole that you came from and then pull the thread and it will cut the banana at that point inside of the peel and then you make like five slices going up to banana you hand it to some unobservant person, they peel it and it opens up into a sliced banana. This is a very old well known trick, the problem is the reason they have to be somewhat non observant, unless you use a naturally dark skinned banana, which you can get now when I was a kid you couldn't get on a Cavendish banana, it leaves very telltale brown marks unless you like serve it right away. There's oxidation on the needle whole areas. Now, I've never tried it as an adult. I don't know if I can wipe ascorbic acid or sodium metal bisulfite into the holes to stop them from browning out. But it makes very obvious little marks where that needle went in if you have a relatively unblemished banana, but can't believe any of you guys have ever seen the sliced and peel banana trick.

They've all I'm getting from this is that you should have a tick tock account and you might really slay Oh yeah,

yeah. There you go. We can't keep up with it. Yeah. Although people enjoyed the bread on the Smashburger I put on the Instagram.

Yeah. Oh, yeah. I watched that several times. I showed that people I knew I was excited about that.

Yeah. Very gratifying people. Some people have made it. Some people have made it and they enjoyed it.

That's true. The song was incredible. Because I first watched it with no volume. So I was already impressed, not knowing that there was a song and then I went to show it to Kate and turn the volume up. And I was like, What the hell, right?

Yeah, got it. Like, you know, yeah. So the way that you do that, like the way that you can in like 30 seconds, like make like a bonehead simple song using only Adobe Premiere, because I didn't have any editing software is you just watched the video, and you sing along the lower part. And then you like round robin, that one. So that sounds like there's eight of you singing at once. But you only have to sing it once you know what I'm saying. So like you put in and then you shift it by a measure and then shifted by a measure and 50 shifted by a measure. So it sounds like there's four of you. You don't I mean, and then you just sing bread omelet once and then just take it down two semitones each time you want to do it and then you know at the you know, whenever the very appropriate time isn't cheese and that's it. You're good. You're done. You know?

It's man and now so we've had like magician issues today. We've had an episode of song exploder we're going all over the place. Yeah,

yeah, dude. So I mean, I know that you engineers and musicians would not appreciate this kind of boneheaded technique of like, just slam damning a song together. But you know, for those of us that punk man, well, those of us that don't have the skills or the or the time, it's the way to go. The only problem with it is is like when you're editing real songs, like how much like time shifting, it's hard because I can only shift by a frame for back like, like how, like, what are they in songs like, like, can you just infinitely shift when you're using real editing software?

Well, yeah, you have to nudge it a millisecond if you need to.

Yeah, a frame is not a good unit of sound. Good sound unit Yeah, no frame is not not a natural sound you'd say. So the bread omelet is this. So the bread omelet was something that John brought to my attention, a viral video of a year and change ago, which is based on Indian Street Food, where you, what you do is you have to get an enclosed pan, I tried it originally on my crate maker, and the egg just flew off the edge of the crate maker all over my all over my counter, which sucked because I thought like the egg would be like almost like it would set up fast enough that I can almost even just use my replat to make a round thing. But it just blew off my it sucked. So so the bread arm itself is that you get a pan, it has to be non stick ish. So cast iron, Blue Steel, you know, whatever. And you put the egg in and then after the eggs, you know you right after you put it in, you put bread flip another piece of bread flip so that it's like an open face sandwich, right, then you gotta let it set here. That's the trick, you got to let it set up. If you flip it when it's too wet, not only will it break, but then the flaps which are supposed to fold over so then after you flip it you don't fold fold and then you fold the bread together into a bread or into a bread omelet sandwich right? If you let it if it's not set enough before you flip it, the flaps will glue that will glue themselves down and you won't be able to flip them well because they'll stick to the edges of the bread because little tip so that what I did was I made a Smashburger and then flip when you flip the Smashburger you flip the Smashburger so it's close to you pour the omelet over the top of the burger and then proceed as before so it's like it's like a burger Lloyd in the way that a patty melts a burger Lloyd but a smash a bread omelet Smashburger burger Lloyd with a slice of American cheese. And of course, I've done it with bacon is good with bacon. Somebody I think did it with onions. Somebody threw green onions into the omelette mix and it seemed to work.

Jeff Jeffrey given in the chat, we'd like you to know for your future recordings that you can do that in Premiere, you just have to turn on Show Audio Time Units, and then you can scrub much more finely.

Oh, wow. That's a good tip. Thank you. But I feel like we must be the only two people left on planet earth who use Adobe Premiere to actually do any sort of video work, right?

I don't know. We'll see. We'll see how many people?

I don't know how many people are composing songs there.

Yeah, that's true. Although I've always used it so like, Have you ever seen that video, the sound is really bad in it because I need to get a bit I have a beta a beta cam SP version of it. But the the one that I have is off a VHS. But I did a video called What I'm thinking about which is me as an elf jumping into a wood chipper over and over and over and over and over again. Oh, yeah. And the music and that was also I had someone who made the the musical parts and then it was all glued together in Premiere. And the sound of the wood chipper was a four and a half inch angle grinder that was slowed down considerably to make it sound more wood chipper, three more more chipper a you Yeah. I wish I could learn a different way to edit sound than just premiere. It just takes time. You know what I mean? Like it just takes time. Anyway. All right. So since we took care of the bananas problems, oh, I know Aaron. Aaron, since this is the last show coming from California. I thought I would have you on the radio program to talk to you about your cocktail company called Live Wire.

I am so glad you asked.

You have a pretty impressive lineup of bartenders making canned and bottled cocktails under your label. For listeners that don't know about it, can you tell us about the mission of your brand?

I would love to. Yeah, basically, you know, in our industry, there's a very real wage ceiling for a bartender who's kind of like at the top of the top of their game, right? Where you, you go and you manage a bar and you get paid some hourly and you work for tips. And there's really like no way to scale what you do in the same way that a musician or an actor or a writer can scale what they do by like, putting something out as a package good to the public. So basically, live virus can cocktail company and we pay royalties out to our bartenders who make drinks. Make drinks with us so they can see what they do and earn a living income off of it.

So for those of you that don't that aren't in the industry, right? So there's another layer to this, that Aaron's not telling you, not in a bad way, but it's that especially with the pandemic, but even without the pandemic there's there's been a number of routes that bartenders so they're like people who get into bartending they usually get in pretty young and then like a chunk of them leave to go do something else. But those of us that want to stay in the industry. For a long time and you know, make a reasonable wage and grow in the in the business, they have a number of outlets, right? So you could, one of the old ones is you could become a bar owner, right? That was something that people could do not that that necessarily is going to make you great income if you actually care about the products that you're making. In fact, the amount of money that you make is usually inversely proportional to how much you care about the products you're making. Right? Another way to do it is to go work for a brand so a lot of people go work for a brand and then go go do consulting. More recently, the past five years has been a number 10 years has been a number of big successes of bartenders making brands right and so that was seen for a long time as the way way to go. And I think recently the past five, five years or so everyone knows that ready to drink cocktails is the next big wave and it's already hit unbelievably like early people who brought into it, we're like this skinny, the skinny you know, whatever, like Bethenny Frankel's Yeah, her stuff. But we met remember stars were what she said we met her.

No, Dave, I did not meet her. You met her and you are the only one that knows that story. Keep it straight.

Where were you? I don't know. I

don't think I was working with you yet. What you say? He can't say it. Because it's so crazy. It's so crazy.

It is crazy. So can you man, you can believe this, right?

What am I gonna I'm gonna bleep the entire story that you're about to know, you're just gonna bleep the part. So Oh, yeah, go? Oh, of bleeping.

So we were doing the school project, which is, you know, where we get various famous people to do a skull, which is, you know, you look at someone in the eye, you toast them with a drink. And then you, you know, you look at them again, it's all about the look. It's like a Swedish thing. And so when, you know, I was interested in long time when Niels Noren came on to the French Culinary Institute, as part of the cooking issues blog, we were doing this school project, and we got a bunch of cool people like the Stasi and I went to do Merle Haggard, we just got a bunch of cool people. So there was a big party for the Food Inc. Food Inc. Movie, I think it was and Michael Pollan was eating in the restaurant downstairs, and Kyrsten Dunst, but she wouldn't do a school because she had just gotten out of some sort of thing that didn't allow her to do like liquor she had had whatever, I don't remember why. We got Regis Philbin, pretty sure and then Bethany Frankel was there. She wasn't quite as famous yet. She was still doing her on that show, whatever. The Housewives show that she started out on was and so she came out to do a school and I was super excited because I've always you know, I grew up when I graduated college, like my my day started, like doing Bondo work on my Pontiac listening to Regis and Kathie Lee. Right. So like, that was my I was on the ABC listening to Regis and Kathie Lee, like sanding down the bondo work on the outside of my 76 Pontiac. So anyways, so I was super excited to get Regis and then I think I mentioned how excited I was to get Regis to Bethany Frankel and she just goes, we just feel that we just feel that I just saw that my driveway like that

so I don't believe that I

do not believe that either.

I don't I don't believe that. We just did that. You don't believe she said that?

Oh, I believe she said that.

She said that. She and there was a like a bunch of F bombs in that. But since I wanted people to get the gist of the main story. I removed the F F bombs and just left the one that couldn't be at least left the family friendly one that couldn't be removed.

It sounds like a bit. Yeah, she was kidding.

I mean, I guess Yeah, I'm assuming she was it was just a weird thing to say to a person you've never met before. You don't I mean, anyway.

Yeah, just people who would say something like that.

Very weird. So anyway, so going back to what I was saying before, like, read everyone regarding Aaron and what he's not saying is that a lot of people are realize that ready to drink cocktails, which is how we got on Bethenny Frankel, a lot of Ready Ready drink cocktails is like a huge future market, especially in times when nobody knows what the long term future of the high end cocktail bar is, right? Problem is that it's extremely hard to make any sort of anything, right, especially something that needs to be distributed. There's a lot of laws, there is equipment that has to be gotten. There's you have to find co packers, you have to find people that can make products in you know, that are consistent, that are that have a decent shelf life that aren't going to go bad. So it's a lot more of a rigamarole than people think it is. It's like even more of a, you know, like, everyone's like, you'll bake good cakes. You should open a bakery like that. And you're like, Whoa, whoa, there's a lot more to baking good cakes, you know, then being able to open a bakery. It's like even more so trying to make a line of like Anastasia and I looked into making a line of sodas once and we're like, nope, nope, nope. Remember that Anastasia? Yeah, that was terrible. Yeah, just too much work for very little return, especially at the beginning. Now returns are better on ready to ready to drink cocktails. So what Aaron is trying to do here, and correct me if I'm wrong, is make it so that, yeah, you're not going to get all of the benefits that you know that you would get as a bartender, if you started a billion dollar brand on your own for sure. But it's like allowing you to make some money off of this without the huge investment in time, money and risk that you'd have to make to try to start from scratch on it on a ready to drink cocktail. Is that accurate?

That's right. And I think that more so than that, like, you could, it's very possible to make more money by orders of magnitude by working with me or, or in this capacity just via the virtues of scaling, than you would even owning a bar. Right? The, our margins currently are pretty thin, just because we're small. But as we scale and our costs come down, and we open more markets. You know, there's there's definitely a greater upside than pretty much any, any bar related career in terms of profit, but for the bartender, but I think also, more importantly, this is one of the only fields where as soon as you get good at what you do, which is bartending, right. As soon as somebody like gets a bunch of press and gets awards and whatever, they move on to a step in their career, which removes them from the very thing that they're good at, right? They go work for a brand, they open the bar and are basically just like running the bar and not actually bartending, so or they, you know, they go and become like an f&b Director at a hotel, which again removes you from bartending. So this is meant to allow you to remain in bartending, reach more people and also make a stable income.

And, alright, so where do they buy? Where do they buy this?

Yeah, so you can go to Live Wire drinks.com. We ship all over the country. We're also in stores in New York, New Jersey and California. And as of last week, Texas, we have a store locator on their website, and you can you can find all those stores, but just a few. In New York, you can get at Smith in mind, you can get a Bowery and fine. Going with that theme. You can get a vines on Pine. A lot of vine stores in New York and California where it can now or a barkeeper liquor fountain. What else

chassis BV on these suckers?

There's seven and a half for the cans. And then in the future, we're going to have bottled stirred cocktails, which are going to be closer to 30 and 40.

Get people all cranked up. Yeah, totally.

They're going to be 12 ounce bottles. We're actually pretty close to releasing our first but you get somewhere between four and six servings per drink. It's meant to live at home, right? It lives in your liquor cabinet, you pour it over ice

that frankly sounds a little bit dangerous. Like go down to a bodega and be like that's gonna be like the new Edward 40s hands is like you know, live wire Live Wire 12 hands, people are going to be like going like, you know, people are gonna be going freaking for logo on this stuff, dude.

I wouldn't mind but also email. It's funny. I have a lot of crotchety liquor store owners telling me that they don't want premix they don't want to carry us because they don't carry anything like Buzz balls, because they don't want people getting drunk in their parking lot. So you and they think like,

I don't look, I'm just thinking like, I'm just thinking like, like, when you when you were did any of you go through a I lived in a place I had no money. So like I had to have a bunch of people over so I went and got the cheapest thing in the bodega case that had the maximum amount of alcohol in it if any of you gone through this.

Yes. I wouldn't get the two packs of Evan Williams from Warehouse. They'd sell two bottles in a clear plastic bag and it was like 18 bucks for two 750s

Yeah, do you know that there's like Buffalo Trace now makes a like a bourbon. That is I think it's called like, like 83 poison or something like this. It has some sort of name, but it is 12 like $12 a leader at Astra What the hell if any of you guys tasted this thing?

No, no. Is it straight bourbon?

I think so. But isn't that it's crazy. But I mean, at the time

of like being at that point of my life, it was definitely probably mixing with Coke or something. You know, Jay like some disgusting I mean, I still drink every night

when I was a kid when I was a kid Yeah, but this makes Evan Williams look like like a top shelf. Right You know what I mean? But like when I was a kid, the cheapest bourbon that you could get at the local you know store where I was was old crow was really cheap when I was a kid and Jim Beam was really cheap when I was a kid they they've upped their prices Oh crow isn't like a rock bottom brand anymore. Right.

I think that I mean, that's a beam brands if I remember correctly, and they they've sort of revamped all of their packaging. Even the overhaul is a little bit nicer now.

I just hate that guy. Anything that has that man's face on it. I will not drink. Why? I just hate him

for who he was or what he looks like.

What do you I don't like looking at him. I have no I know nothing about old overhaul. I just don't want to see his face. I don't particularly like the rye frankly like almost any other rye I would prefer like there's there's never in my life even the even the 100 Proof one. I would never be like you know what I would rather have instead of Rittenhouse Overholt. Those words have never come out of my mouth. I like it. All right. And in the man's face, like maybe if they like blanked his face out or put somebody else's face or something on his bottle Dave,

this guy like assault you in a dream? Old Arnold?

I don't know. I don't know what it is. But you know, Anastasia and I are believers in holding things that people do in dreams against them. Especially with each other. Oh my god. Like yeah, but whenever I do something and in a dream to Anastasia I like to at least do her the pay her the respect of then reinforcing it in the real life so that her anger is more justified. You know, like when she couldn't simply watch that football field of what were you making? sighs Yeah, you couldn't watch one football field for like 30 seconds while I was going away to check on something.