Latest / The Steve Harvey Morning Show / Chef Alexander Smalls Full Interview

Transcript

Chef Alexander Smalls Full Interview · The Steve Harvey Morning Show

• 0:00
  Speaker 1: Still living in manually taking notes. There is a better
• 0:03
  Speaker 1: way to start the new year with auto dot ai
• 0:05
  Speaker 1: automatically get meeting notes. Auto dot ai works for virtual
• 0:09
  Speaker 1: meetings like Zoom, Microsoft Teams, and Google Meet. Sign up
• 0:11
  Speaker 1: on the web for free or download in the app
• 0:13
  Speaker 1: stores auto dot ai. That's O T T e r
• 0:16
  Speaker 1: dot Ai. This podcast is sponsored by Better Help Online Therapy.
• 0:20
  Speaker 1: I'm Michlene Maloof and I'm Nadiadesi licensed therapists and hosts
• 0:24
  Speaker 1: of Getting Better Stories of Mental Health. Join us for
• 0:27
  Speaker 1: discussions with Megan Trainer, Chris Bosh, Rebel Wilson, and more,
• 0:30
  Speaker 1: from discussing motherhood to immigrating to general mental health. Our
• 0:34
  Speaker 1: guests are awe inspiring. We all struggle with the same things,
• 0:37
  Speaker 1: so let's talk about it and de stigmatize them. Find
• 0:40
  Speaker 1: our new podcast, Getting Better Stories of Mental Health on iHeart,
• 0:44
  Speaker 1: Apple Podcasts and Spotify. Do you still listen to music
• 0:48
  Speaker 1: on cassette tapes? Do you still connect to the Internet
• 0:51
  Speaker 1: with dial up? No? Then why are you still using
• 0:54
  Speaker 1: a data warehouse? The data warehouse had a great run,
• 0:57
  Speaker 1: but it's outdated. It wasn't built for ninety percent of
• 1:00
  Speaker 1: today's data. It can't handle modern use cases like machine learning.
• 1:04
  Speaker 1: It's time for new paradigm. The Data Bricks lake House
• 1:08
  Speaker 1: brings all your data together on one open platform so
• 1:11
  Speaker 1: you can tackle every use case from b I to AI.
• 1:14
  Speaker 1: Discovered lake House at data bricks dot com. Every week
• 1:18
  Speaker 1: I got a different shows, a talk show for everybody.
• 1:21
  Speaker 1: Welcome to Money Making Conversations. I am your host, Rashan McDonald.
• 1:24
  Speaker 1: Each Money Making Conversations talk shows about entrepreneurship and entertainment.
• 1:29
  Speaker 1: I provide the consumer and business owner access to celebrities, CEOs,
• 1:33
  Speaker 1: entrepreneurs and industry decision makers. It is important to understand
• 1:37
  Speaker 1: that everybody travels a different path to success. That's because
• 1:41
  Speaker 1: your brand is different. The challenges you face in your
• 1:43
  Speaker 1: life are different. So stop reading other people's success stores
• 1:46
  Speaker 1: and start writing your own now. You could be motivated
• 1:49
  Speaker 1: by their success because their stories can offer direction and
• 1:53
  Speaker 1: help you reach your goals through your planning and committed effort.
• 1:57
  Speaker 1: The Money Making Conversation interviews provide relatable information to the
• 2:01
  Speaker 1: listener about career and financial planning, entrepreneurship, motivation, leadership, overcoming
• 2:06
  Speaker 1: the arts, and how to live a balanced life. It's time,
• 2:10
  Speaker 1: as always, my guests, my next guests grew up in
• 2:13
  Speaker 1: South Carolina's Low Country. Hear me, my next guest. I'm
• 2:17
  Speaker 1: gonna just gonna let everybody know when you said low country,
• 2:19
  Speaker 1: that's a different world down there. Good eating world down there,
• 2:22
  Speaker 1: good people world down there. My next guest grew up
• 2:25
  Speaker 1: in South Carolina's Low Country. Is a well renowned, world
• 2:29
  Speaker 1: renowned opera singer and the winner of both a Grammy
• 2:31
  Speaker 1: Award and Tony Award for the cast recording of Poor
• 2:34
  Speaker 1: Game Best by George Gersheran with the Houston Grand Opera.
• 2:38
  Speaker 1: Everybody knows I'm from Houston, Texas. He is also a
• 2:40
  Speaker 1: James Beard Award winning chef and restaurant tour You have
• 2:44
  Speaker 1: seen him as a judge on Top Chef, appeared on
• 2:46
  Speaker 1: the Food Network on such shows as Recipe for Success
• 2:49
  Speaker 1: and Throw Down with Bobby Flay and NBC's To Do
• 2:52
  Speaker 1: The NBC's That Today Show. It's a new cookbook, Out
• 2:56
  Speaker 1: Meals Music and music recipes from My African American by
• 3:01
  Speaker 1: af American Kitchen. He's in James Board, James Beard Award
• 3:05
  Speaker 1: winning chef and restaurateur. Please welcome to Money Making Conversations.
• 3:09
  Speaker 1: For the very first time, I'm gonna call him a
• 3:10
  Speaker 1: good friend because I like the way you're talking. I
• 3:12
  Speaker 1: like the way you eat. My man, Alexander Smalls right
• 3:17
  Speaker 1: there can to be here. Well, how are you doing,
• 3:19
  Speaker 1: my friend? I'm very well, thank you, thanks for having me. Well,
• 3:23
  Speaker 1: you know all my show money making conversation we have.
• 3:25
  Speaker 1: We're gonna talk about the book. But I would like
• 3:27
  Speaker 1: to take people on the journey and how we got
• 3:29
  Speaker 1: to this book, because you have a very interesting bio,
• 3:32
  Speaker 1: which is incredible. You know you come from the low
• 3:35
  Speaker 1: country of South Carolina. Can you give us a little
• 3:37
  Speaker 1: bit of how you started in life and how you
• 3:40
  Speaker 1: arrived at this point. Well, you know, I was very
• 3:43
  Speaker 1: very fortunate, uh with loved ones uh, family and friends
• 3:48
  Speaker 1: surrounding me. And at an early age, I took to music.
• 3:53
  Speaker 1: Music UH was how I expressed myself and how I
• 3:59
  Speaker 1: uh realized my own sort of artistic talents. UM. And
• 4:04
  Speaker 1: then I discovered that those same instincts translated into the
• 4:09
  Speaker 1: kitchen and I would spend time with with my mother.
• 4:15
  Speaker 1: My most favorite time was preparation for Sunday dinner on
• 4:19
  Speaker 1: Saturday nights in the Sunday morning. UH. And I had
• 4:25
  Speaker 1: an uncle who was a chef and an aunt who
• 4:27
  Speaker 1: was a classical pianist, and they they shaped really my
• 4:33
  Speaker 1: education and my artistic expression. I could go to their
• 4:37
  Speaker 1: house and play the piano and get a cooking lesson.
• 4:41
  Speaker 1: When did the singing lesson come in? When did that
• 4:43
  Speaker 1: part come in? Well, you know, as a as a
• 4:46
  Speaker 1: young boy, oddly enough, I was fascinated by opera and
• 4:51
  Speaker 1: opera singers and uh, you know some of us remember
• 4:54
  Speaker 1: the Ed Sullivan shows. I remember it. I remember and
• 4:59
  Speaker 1: here we know saying ground well. Ed Sullivan would have
• 5:04
  Speaker 1: on opera singers Land Team Price, Marion Anderson and Clyde Burned,
• 5:10
  Speaker 1: classicow pianist and uh and John Sutherland, all these people,
• 5:14
  Speaker 1: and I was fascinated by it. My father had a
• 5:17
  Speaker 1: fantastic tenor voice, and I got a little of that,
• 5:21
  Speaker 1: and uh, you know I was in the mirror trying
• 5:24
  Speaker 1: to reenact all these people I saw on television. And
• 5:28
  Speaker 1: my uncle, who was a big opera of which was
• 5:31
  Speaker 1: you know, my uncle moved back to South Carolina. He
• 5:33
  Speaker 1: was living in Harlem for years. Uh too when I
• 5:37
  Speaker 1: was born to be a part of raising you know
• 5:40
  Speaker 1: what they thought would be, you know, a doctor, lawyer,
• 5:44
  Speaker 1: But you know I had other plans, right right right, right,
• 5:48
  Speaker 1: right right, love it, love it. You know, it's really
• 5:51
  Speaker 1: interesting because in my life, like I said, uh, it's
• 5:54
  Speaker 1: similar in path. You know, I was, I love musicals.
• 5:58
  Speaker 1: I couldn't get enough of doors day growing up. You know,
• 6:00
  Speaker 1: I just love to death, you know. And of course
• 6:03
  Speaker 1: I was also you know, when you saw a black
• 6:05
  Speaker 1: person on Ed suller Man, the neighborhood stopped. Okay, the neighborhood.
• 6:10
  Speaker 1: You remember what people used to say, a black persons
• 6:12
  Speaker 1: on TV, come on, come on that hurry up, hurry
• 6:15
  Speaker 1: up now. It was with the world, hurry up because
• 6:18
  Speaker 1: you know that set. Once that set was done, they
• 6:20
  Speaker 1: were gone now and you don't know when the next
• 6:23
  Speaker 1: was gonna come on. You know, we grew up the world, right,
• 6:27
  Speaker 1: you know, we were you know, Alexander, we grew up
• 6:29
  Speaker 1: when the when the TV went off, you know, when
• 6:34
  Speaker 1: the Stars Spangle Banger came on, it was time to
• 6:37
  Speaker 1: go to bed, baby, it's trying to go to bed,
• 6:40
  Speaker 1: to flag it's on TV. Time to go to come on.
• 6:45
  Speaker 1: But that was a great life because creatively, all we
• 6:48
  Speaker 1: had to do, you know, I was just think about
• 6:50
  Speaker 1: what was being offered to you. And that's what that's
• 6:52
  Speaker 1: the story like you know my in middle school, I
• 6:55
  Speaker 1: was a first chair of B flat clarinetis clarinet player.
• 6:59
  Speaker 1: And then I moved over to tenor saxophone, the alto saxophone,
• 7:03
  Speaker 1: and and then in high school I walked away from
• 7:05
  Speaker 1: it and I just the one that I just something.
• 7:08
  Speaker 1: But you kept your crab moving along. And that's why
• 7:11
  Speaker 1: I said, that's a that's a blessing because of the
• 7:13
  Speaker 1: fact that we are here today to talk about all
• 7:16
  Speaker 1: that the talent did you on all the experiences, like
• 7:19
  Speaker 1: you said, you travel worldwide, talk about uh in developing
• 7:23
  Speaker 1: these various this is not your first cookbook and all
• 7:26
  Speaker 1: these various third one, this third one because you just
• 7:29
  Speaker 1: run a twin and eightteen James Beard Award correctly book
• 7:32
  Speaker 1: between Holland and Heaven. Yes, and it was a celebration,
• 7:36
  Speaker 1: celebration of the food of the appaspora on five continents. Now, now,
• 7:43
  Speaker 1: would that being said, would you call yourself a foody
• 7:47
  Speaker 1: person who just enjoys food? You know, which is a difference,
• 7:50
  Speaker 1: you know, Okay, I might have to be honest. I'm
• 7:52
  Speaker 1: not sure what the food he is. I never and
• 7:57
  Speaker 1: I have so many banners to wear. What what I
• 8:01
  Speaker 1: am is um and it changed over the years because
• 8:04
  Speaker 1: you know, basically I started out being maybe what you
• 8:08
  Speaker 1: call a foodie. Uh, and then I became a creative
• 8:12
  Speaker 1: actor and became a chef and restaurant tour you know,
• 8:16
  Speaker 1: I've had five restaurants, and you know then uh, then
• 8:22
  Speaker 1: I started to interpret or use food to interpret heritage
• 8:27
  Speaker 1: and legacy and where we came from, our contribution. So
• 8:32
  Speaker 1: you know, I didn't have to say to you that
• 8:33
  Speaker 1: at this point in my life, I'm a culinary activist.
• 8:37
  Speaker 1: There you go. That's where I've graduated to and and
• 8:40
  Speaker 1: that's that's important because, like I said, you know, this
• 8:42
  Speaker 1: book we're gonna get into is you know the book
• 8:45
  Speaker 1: we're talking about why he called the shows, meals, music
• 8:48
  Speaker 1: and muses recipes from my African American kitchen. Now let's
• 8:52
  Speaker 1: go back to a little bit about why why that
• 8:55
  Speaker 1: title for this particular book, because like I said in
• 8:58
  Speaker 1: you want a Jane Spirit Award for your previous cookbook,
• 9:02
  Speaker 1: right then this book? So this is like back to
• 9:05
  Speaker 1: back now Okay, yeah, okay, because you know I want
• 9:10
  Speaker 1: this one to win some titles too. I'm gonna tell
• 9:14
  Speaker 1: you something. I'm telling some Alexander this may win it.
• 9:17
  Speaker 1: This is a very good book. This is a very
• 9:19
  Speaker 1: good alone. I mean, this is a gorgeous book. And
• 9:22
  Speaker 1: like say something myself, Well, let's let's talk about who
• 9:25
  Speaker 1: wrote the book with you. It was Veronica Chambers. And
• 9:28
  Speaker 1: I don't want to just be major powerhouse. I wanted to.
• 9:32
  Speaker 1: I'll be remiss if I don't let everybody know that
• 9:35
  Speaker 1: she was involved in this book. And she was. She
• 9:37
  Speaker 1: was also recipient involved in Between Holly and having previous.
• 9:40
  Speaker 1: Absolutely this person here. You know, if you don't know
• 9:44
  Speaker 1: her history as a writer, you know, you know, she's
• 9:46
  Speaker 1: a she's an amazing person. Then they called her, uh,
• 9:50
  Speaker 1: this just a person who just writes and has the
• 9:52
  Speaker 1: skill let with a crossover, that has written books with
• 9:55
  Speaker 1: Beyonce and so many other people out there, and now
• 9:58
  Speaker 1: she did the previous book. What you correct, Yeah, Between
• 10:02
  Speaker 1: Holland in Heaven. Because what I would say to you
• 10:04
  Speaker 1: about Veronica Chambers is that she has the ability to
• 10:09
  Speaker 1: be a non intrusive writer. She has the ability to
• 10:14
  Speaker 1: keep your voice intact and your writings intact, and she
• 10:20
  Speaker 1: she she cradles it and she uh she sort of
• 10:24
  Speaker 1: weaves uh an ambiance or landscape around your words. That
• 10:31
  Speaker 1: that takes you and then she pushes you, and then
• 10:34
  Speaker 1: she helps you see how in places to expand the
• 10:38
  Speaker 1: narrative and to be more inclusive. I mean, she is
• 10:42
  Speaker 1: a brilliant soul herself, and it's been a pleasure to
• 10:47
  Speaker 1: do these two books with her. Congratulations again on that
• 10:49
  Speaker 1: because of the fact that you want to change Beard
• 10:52
  Speaker 1: Award for that halland and the Heaven book that she
• 10:55
  Speaker 1: did what you And then she's worked with Michael stray
• 10:57
  Speaker 1: In on his book, Robin Roberts on her book Beyonce.
• 11:00
  Speaker 1: It's so many, uh Cecilia Cruise on her book. It's
• 11:04
  Speaker 1: so many, it's so many. It's it's it's a great
• 11:07
  Speaker 1: history of if you if you google her name, do it.
• 11:10
  Speaker 1: Because of the fact that the culture that she brings
• 11:12
  Speaker 1: in her writing style to after the African American culture,
• 11:16
  Speaker 1: I think it's really important because we need writers like that,
• 11:19
  Speaker 1: very important. You know. What I would also say is,
• 11:23
  Speaker 1: I mean, you know, writing these books, creating any kind
• 11:27
  Speaker 1: of work of excellence, you need a good recipe, yes,
• 11:31
  Speaker 1: And along with a good recipe, you need excellent ingredients.
• 11:36
  Speaker 1: And that's what I feel I had on this book.
• 11:39
  Speaker 1: I mean, you know, I had some extraordinary people part
• 11:44
  Speaker 1: of my team. Uh to Veronica who headed that to
• 11:48
  Speaker 1: make sure that it came to life in this brilliant way. Okay, cool,
• 11:52
  Speaker 1: I'm talking to Alexandra Small's his book meals music and
• 11:56
  Speaker 1: music recipes from my African American kitchen. Okay, more than
• 11:59
  Speaker 1: semi our creole and low country recipes are in this book. Now,
• 12:05
  Speaker 1: this book is an interesting book because it has that
• 12:08
  Speaker 1: musical flavor in it, you know. And what I did
• 12:10
  Speaker 1: was I went to each chapter and I started, you know,
• 12:13
  Speaker 1: because I don't want to give away the entire book,
• 12:16
  Speaker 1: but I did select some some of my favorites from
• 12:18
  Speaker 1: each chapter because the pages of the they're folded. Okay,
• 12:22
  Speaker 1: so we're gonna go to the first chapter, which is
• 12:25
  Speaker 1: a starters chapter, and I'm gonna tell you I'm gonna
• 12:29
  Speaker 1: try to make this this weekend Carolina bourbon barbecue, shrimp
• 12:32
  Speaker 1: and oakrah skewers. Yes, you're in part treat my friend.
• 12:38
  Speaker 1: And interestingly enough, in this chapter, which is called Jazz,
• 12:43
  Speaker 1: the the the that recipe is not only a wonderful starter,
• 12:48
  Speaker 1: but it's also a nice on trade. Yes it is.
• 12:51
  Speaker 1: And that's why I was kind of confused when I
• 12:53
  Speaker 1: saw a starters. I want this feels like a meal.
• 12:55
  Speaker 1: But nothing negative when I say that. But it was
• 12:58
  Speaker 1: like in the in the pictures of the picture of
• 13:00
  Speaker 1: it is fantastic. By the way, like you said earlier,
• 13:02
  Speaker 1: the photographs in the book, the storytelling of the artists
• 13:05
  Speaker 1: that you're featuring it to sell these chapter was really elegant.
• 13:10
  Speaker 1: It's really it's like you know, it's if it was
• 13:12
  Speaker 1: not a recipe book, Alexander, you could actually put this
• 13:15
  Speaker 1: on your table and yeah, so I do. I mean,
• 13:19
  Speaker 1: you know, that's the The whole idea is that you
• 13:22
  Speaker 1: should be able to eat with your eyes uh and
• 13:25
  Speaker 1: and and your senses as you read these recipes. I
• 13:28
  Speaker 1: always tell people a recipe, uh is essentially a way
• 13:33
  Speaker 1: to get to a destination. A recipe is a guide.
• 13:37
  Speaker 1: You know, you know that you are cooking when all
• 13:40
  Speaker 1: of a sudden, you're making my dish and something says
• 13:43
  Speaker 1: to you, I need a little sentiment in that, I
• 13:46
  Speaker 1: need a little cay in in that. And you know,
• 13:49
  Speaker 1: on the pitch of human I know it's not here,
• 13:52
  Speaker 1: but that's when you really start to live a recipe
• 13:56
  Speaker 1: and bring it to life. Well, you know the thing
• 13:58
  Speaker 1: about your book, this is always tell people because you know,
• 14:01
  Speaker 1: I've been interviewing people, uh booking Cash show. You know,
• 14:06
  Speaker 1: Steve Harvard was one of my talents and they just
• 14:08
  Speaker 1: talk showed. We did Morning Drive for sixteen years together
• 14:12
  Speaker 1: and and on my show. I've been doing this twent seventeen.
• 14:15
  Speaker 1: So I've gotten to read a lot of cookbooks, Alexander.
• 14:17
  Speaker 1: So it has allowed me to understand what's a good
• 14:20
  Speaker 1: book and what's a book that Okay, I don't know
• 14:21
  Speaker 1: what they're doing over there, but they just need to
• 14:23
  Speaker 1: stop calling the cookbook, recipe book whatever they they want
• 14:27
  Speaker 1: to get. This is outstanding. This book is out standing.
• 14:29
  Speaker 1: I'm gonna tell you why because listen to this quick
• 14:31
  Speaker 1: recipe I'm gonna give everybody before we go to break
• 14:33
  Speaker 1: the Carolina bourbon barbecue shrimping oakrook scures. This is quick
• 14:38
  Speaker 1: right here, six would the scures twelve meetium ok eighteen
• 14:41
  Speaker 1: lard trump vegetable are salt and pepper, two cups of
• 14:44
  Speaker 1: Carolina barbecue sauce, and you tell everybody how to make it. Now,
• 14:48
  Speaker 1: if that's not gonna run you out of the kitchen,
• 14:50
  Speaker 1: that that' because gonna keep in the kitchen. And that's
• 14:52
  Speaker 1: what a lot of recipe books do they run you
• 14:54
  Speaker 1: out because you go, I can't do that. That's too
• 14:57
  Speaker 1: hard because the measurements get they get caught up into
• 15:00
  Speaker 1: measurements and the accuracy. This feels like I'm in the
• 15:03
  Speaker 1: kitchen with my mom, you know, because you if you're
• 15:05
  Speaker 1: gonna kitch your mom, if there are no such things
• 15:07
  Speaker 1: as measuring cups, it will confuse you because if it
• 15:10
  Speaker 1: is a measuring cup, you can't even read the numbers
• 15:12
  Speaker 1: on the side anymore. Okay, so she knows what the
• 15:15
  Speaker 1: quarter is, a half, a third and all that stuff. Uh,
• 15:18
  Speaker 1: if you if you don't know, if you don't believe,
• 15:20
  Speaker 1: work with her. That's why it's hard to get recipes
• 15:23
  Speaker 1: from elders, because they just cook it. They're just bake it,
• 15:27
  Speaker 1: and we're in there trying to go how much is that?
• 15:30
  Speaker 1: Is that a pitch? Is that pitched me? That's an eight?
• 15:33
  Speaker 1: Just grab some stuff and putting that boy going by
• 15:35
  Speaker 1: my business. That's what I felt your book was. I
• 15:37
  Speaker 1: felt your book was like usually going, you're on my way, y'all,
• 15:41
  Speaker 1: Y're just messing up my kitchen. I just see Alexander
• 15:43
  Speaker 1: there coming to kid. Well, y'all just get out. Just
• 15:45
  Speaker 1: get out of the kitchen. I got this. I don't
• 15:49
  Speaker 1: need an intimidating moment to you. You know, the recipes
• 15:54
  Speaker 1: are meant to be used. It's not just a book
• 15:58
  Speaker 1: that you look at the night's picture and go, oh,
• 16:01
  Speaker 1: how nice, which I could make that. No, you can
• 16:04
  Speaker 1: make it. Yes and yes, and this is what we've
• 16:07
  Speaker 1: created here. Wow, and you created something specially. We're gonna
• 16:11
  Speaker 1: be right back from my man. I hope you enjoying
• 16:13
  Speaker 1: this because I'm enjoying because we're about to get into
• 16:15
  Speaker 1: some more recipes and go through each chapter a little bit,
• 16:18
  Speaker 1: just to give you a journey, because each chapter has
• 16:20
  Speaker 1: a story to tell as to why he's doing it
• 16:22
  Speaker 1: and how he's selling it. Also, more importantly, he has
• 16:25
  Speaker 1: a spiritual chapter and he has a gospel chapter, and
• 16:28
  Speaker 1: I want to know the difference between the two. Were
• 16:30
  Speaker 1: right back with more money Making Conversations and my guests
• 16:33
  Speaker 1: Dane's Beard Awardee, Grammy Awardee, Tony Award Awardee, Alexander Smalls.
• 16:46
  Speaker 1: Money Making Conversations continues online at www dot money Making
• 16:51
  Speaker 1: Conversations dot com and follow money Making Conversations on Facebook, Twitter,
• 16:56
  Speaker 1: and Instagram. Ladies and gentlemen, it's time you stop thinking
• 16:59
  Speaker 1: about your dreams and put some plans into action. I
• 17:03
  Speaker 1: just Rushan McDonald. You're listening to money making conversations. My
• 17:06
  Speaker 1: guests is a Tuning nine team recipient of a James
• 17:09
  Speaker 1: Burard Award for his cookbook Between Hall and and Heaven.
• 17:13
  Speaker 1: He was recently U bestowed The Creative Spirit of War
• 17:16
  Speaker 1: from the Black Alumna Pratt by the infamous Cicily Tyson
• 17:21
  Speaker 1: on the show today. It's a new book out and
• 17:23
  Speaker 1: I'm really excited about this book to share with my
• 17:25
  Speaker 1: audience because you know, everybody knows how I love food. Uh.
• 17:28
  Speaker 1: My birthday is tomorrow, so everybody knows I will be
• 17:31
  Speaker 1: eating Upper Storm desserts left and right, and I'll be
• 17:34
  Speaker 1: posting it all on my social media. This book right here,
• 17:37
  Speaker 1: I want to post on my social media. It's called Meals,
• 17:39
  Speaker 1: Music and Music Recipes from my African American Kitchen. This
• 17:43
  Speaker 1: man is from the low Country of South Carolina. His
• 17:45
  Speaker 1: name is Alexandra Small. Now, when I keep saying low country,
• 17:48
  Speaker 1: would you explain to everybody when I'm talking about When
• 17:50
  Speaker 1: I say low country, Alexander, the low country is below
• 17:55
  Speaker 1: sea level. Low country is suing part of South Carolina,
• 18:00
  Speaker 1: the out of bank Um out of Banks of Georgia.
• 18:05
  Speaker 1: So you you down there in Gechy Island. There you go,
• 18:10
  Speaker 1: and I mean good food, good people down there. You
• 18:13
  Speaker 1: know what I'm saying. It's a it's a lot of
• 18:15
  Speaker 1: water down there, so mosquitoes will kill you. I'm just
• 18:18
  Speaker 1: going down You need to go down there. Brother, If
• 18:20
  Speaker 1: you've got problems with mosquitoes, you don't want to go
• 18:22
  Speaker 1: down to Charleston Low Country area. I just gonna let
• 18:25
  Speaker 1: you know about that right now. You know, when the
• 18:28
  Speaker 1: heat is, oh, you know what I'm talking about. You
• 18:30
  Speaker 1: know what I'm talking about. So so when I when
• 18:32
  Speaker 1: I when I go through this book and I started
• 18:33
  Speaker 1: reading these various chapters, let's talk about why you name
• 18:37
  Speaker 1: each chapter the where you named it before we get
• 18:39
  Speaker 1: into other recipes there. Alexander, Well, that's that's that's a
• 18:43
  Speaker 1: brilliant question, my friend. Thank you. Um, you know, it's
• 18:47
  Speaker 1: really about my life and lens of musical disciplines, you know,
• 18:52
  Speaker 1: and and certainly coming from a southern family. My mother
• 18:57
  Speaker 1: was piscum pelling, but my father was a baptised so
• 19:00
  Speaker 1: you know, Baptist one out and you know, while mother
• 19:04
  Speaker 1: was not. Uh she would kind of roll our eyes
• 19:07
  Speaker 1: when the folks done shouting and carrying on. Um, she
• 19:11
  Speaker 1: was respectful, wasn't that thing? So you know in the South,
• 19:19
  Speaker 1: I mean you're there with the richness of music and
• 19:24
  Speaker 1: and African American music was foundational. Um I was the
• 19:29
  Speaker 1: odd kid who was seeing classical music and reciting Shakespeare. Uh,
• 19:33
  Speaker 1: and like where where did that boy come from? You know?
• 19:38
  Speaker 1: But you know it was part of my life. So
• 19:42
  Speaker 1: at this season in my life, I like to say
• 19:45
  Speaker 1: I now have a view of life. Um. You know,
• 19:49
  Speaker 1: I have had several careers, pursued several interests and passions.
• 19:54
  Speaker 1: I've been very fortunate to indulge all of my passions
• 19:59
  Speaker 1: and joys and still doing so. But what really shaped
• 20:03
  Speaker 1: my life was food and music. And so how could
• 20:06
  Speaker 1: I bring those two things together in a way that
• 20:11
  Speaker 1: essentially shares with the world whore I am and what
• 20:15
  Speaker 1: is important to me? At the same time, share my
• 20:18
  Speaker 1: gifts and and uh give them a little Great It's
• 20:23
  Speaker 1: finally here the season of celebration. And no matter how
• 20:26
  Speaker 1: you celebrate with family and friends, whether you're preparing for
• 20:30
  Speaker 1: reis magos or karamu lighting the manura are going to
• 20:33
  Speaker 1: midnight mass. Coals has just what you need to make
• 20:36
  Speaker 1: those traditions special. Plus you'll find gifts for all your
• 20:40
  Speaker 1: loved ones. Send warm wishes with cozy fleeces, sweaters, loungeware,
• 20:45
  Speaker 1: blankets and throws. Support minority owned or founded brands by
• 20:48
  Speaker 1: giving gifts from Human Nation and shame moisture, or treat
• 20:52
  Speaker 1: them to everyone's favorite active wear from top brands like Nike, Adidas,
• 20:56
  Speaker 1: and under Armor. And in the spirit of giving Holes
• 21:00
  Speaker 1: Cares is donating eight million dollars to local nonprofits nationwide
• 21:04
  Speaker 1: committed to the health and well being of our communities.
• 21:07
  Speaker 1: No matter how you celebrate, when you shop at Coals,
• 21:11
  Speaker 1: you're right where you belong. So this season, give with
• 21:14
  Speaker 1: all your heart with great gifts from Coals or coals
• 21:17
  Speaker 1: dot Com. Whether your event needed one room or an
• 21:20
  Speaker 1: entire conference center, hoppin has revolutionized the way people come together.
• 21:25
  Speaker 1: With hoppin, you can host a fully fledged digital meet up,
• 21:28
  Speaker 1: complete with one on one meetings, hands on sessions, and
• 21:31
  Speaker 1: expo booths. And because everything is hosted in a single,
• 21:34
  Speaker 1: easy to use platform, it can be as big or
• 21:37
  Speaker 1: small as you want, remain convenient for anyone who wants
• 21:40
  Speaker 1: to attend and give you access to data you never
• 21:43
  Speaker 1: would have known otherwise. Visit hoppin dot com to learn
• 21:46
  Speaker 1: more and get started. Still living in one and manually
• 21:50
  Speaker 1: taking notes, start the new year with auto dot ai
• 21:53
  Speaker 1: to generate automatic notes for meetings, interviews, or lectures. With
• 21:57
  Speaker 1: auto dot ai, you can search the meeting notes, insert
• 22:00
  Speaker 1: to just play back the audio and share them with
• 22:02
  Speaker 1: your friends or coworkers. You can capture action items, remember
• 22:05
  Speaker 1: meeting details, and keep everyone informed. Auto dot ai works
• 22:09
  Speaker 1: for in person or virtual meetings like Zoom, Microsoft Teams,
• 22:12
  Speaker 1: and Google meet. Sign up for free at auto dit
• 22:14
  Speaker 1: ai or download the app for free auto dot ai.
• 22:17
  Speaker 1: That's O T T E R dot ai. You know
• 22:20
  Speaker 1: it's really it's special that you're saying it that way,
• 22:22
  Speaker 1: because when I think about let's talk about the African
• 22:25
  Speaker 1: American community, you know, music and food, you know backyard,
• 22:29
  Speaker 1: you know, you know, whenever the food, when what happens,
• 22:32
  Speaker 1: when the food is really good, we start humming, no, no, no,
• 22:36
  Speaker 1: we think, well, thing when we're making it, come on night,
• 22:39
  Speaker 1: when we're eating it, come on, alexand we can be
• 22:47
  Speaker 1: sitting down, carrying on, you know, you know, backing up,
• 22:54
  Speaker 1: you don't tell me alexand all this is good backing
• 22:57
  Speaker 1: up and then coming forward. Just no. You know this
• 23:02
  Speaker 1: is why he used to say, no singing at the table.
• 23:05
  Speaker 1: Stop that singing, boy, I'm singing at the table. Good
• 23:09
  Speaker 1: in the outfit. You know you've been into one of
• 23:11
  Speaker 1: those butter milk biscuits or or or some fried chicken
• 23:17
  Speaker 1: or stop right there, stop right there, stop right dumbling
• 23:19
  Speaker 1: and stop right there, Alexander Fried. I looked at that
• 23:22
  Speaker 1: picture fried that fried chicken in the book here, because see,
• 23:25
  Speaker 1: I'm gonna telling some man, I I love fried chickets.
• 23:29
  Speaker 1: Never have done it right, never have done it right.
• 23:33
  Speaker 1: But I saw it this because you got buttermilk in there.
• 23:38
  Speaker 1: I saw that I was my favorite chapter that I'm
• 23:43
  Speaker 1: gonna go down to it right here because I have
• 23:45
  Speaker 1: because you're like what I told you. I went through
• 23:47
  Speaker 1: various through your whole book, and I went to one chapter.
• 23:49
  Speaker 1: It's one chapter, the Diva's chapter that's okay, that dishes
• 23:52
  Speaker 1: meat and chicken. That chapter I told about six recipes
• 23:57
  Speaker 1: from that chapter alone. There I'm at okay. Now, I
• 24:01
  Speaker 1: started with the Southern fried chicken that's on the page
• 24:03
  Speaker 1: one thirty one. I'm ready for you, man, what you
• 24:06
  Speaker 1: ain't gonna do my show and act like I don't
• 24:08
  Speaker 1: know what I'm talking about. That's the one man, that's
• 24:11
  Speaker 1: the one with a picture. The chicken looks just like
• 24:13
  Speaker 1: cut tucky fried chicken. That look at it. Look at
• 24:16
  Speaker 1: that look at it right there. You know that that
• 24:18
  Speaker 1: looks like the original original recipe. I'm telling you right there,
• 24:21
  Speaker 1: I'm so mad looking at this chicken right here, because
• 24:24
  Speaker 1: it looks at Oh my goodness, I'm sho. I'm sure
• 24:28
  Speaker 1: he thought I was lying, but I had to show
• 24:31
  Speaker 1: him the picture of that. That right that's Southern fried chicken. Now,
• 24:34
  Speaker 1: I got me a master built you know, uh deep fryer.
• 24:37
  Speaker 1: So I already got that. And you said, Rashan, that's
• 24:40
  Speaker 1: what I'm acting like. You talking to me right now
• 24:42
  Speaker 1: with your book. You know, to two three pounds chicken
• 24:47
  Speaker 1: to uh of chicken, cutting's eight pieces. Two cups of
• 24:51
  Speaker 1: butter milk right there is I think that's the key.
• 24:53
  Speaker 1: Right there, there's two cups of butter milk. And you said,
• 24:55
  Speaker 1: one tablespoon of garlic powder, one tablespoon of onion powder,
• 24:59
  Speaker 1: one a spool of cayenne pepper. That's key right there.
• 25:03
  Speaker 1: And then you come back with the sweet paprika, and
• 25:06
  Speaker 1: then you gotta have then you gotta come up with
• 25:09
  Speaker 1: that salt and pepper. Gotta have that salt and pepper
• 25:11
  Speaker 1: right up in there. Then you came up with the
• 25:13
  Speaker 1: peanut all like I said, I'm good because I got
• 25:16
  Speaker 1: the master bill deep fry. I already got the peanut
• 25:18
  Speaker 1: all in that. Now here's the here's the question. I
• 25:20
  Speaker 1: gotta ask you. When do you know that the chicken's done? Uh?
• 25:26
  Speaker 1: You know, does it does it float to the top
• 25:28
  Speaker 1: or how do you that's the only one. That's the
• 25:30
  Speaker 1: only thing making me nervous right now, Alex, and walk
• 25:32
  Speaker 1: me through that last stage. Or I got in there.
• 25:35
  Speaker 1: You said eight to ten minutes, turn the pieces carefully
• 25:37
  Speaker 1: and fried to a golden brown. Usually usually take five
• 25:40
  Speaker 1: to six minutes. Whoa, because you know I can't I
• 25:43
  Speaker 1: can't buy it in no chicken. It's not always done.
• 25:45
  Speaker 1: So that's just follows. But you know the secret is
• 25:47
  Speaker 1: to make sure that your oil is at the right temperature. Yes, yes,
• 25:51
  Speaker 1: and seeing how you have that fancy deep that's the temperature,
• 25:56
  Speaker 1: because that's the key. I mean, you know you can
• 25:58
  Speaker 1: tell people what to do. They don't get that tempisture. Right,
• 26:01
  Speaker 1: it's gonna be a man. That's right, that's right, that's right.
• 26:04
  Speaker 1: It's too high, the chicken will brown too bad, you know.
• 26:09
  Speaker 1: And if it's too low, the oil it's gonna be
• 26:12
  Speaker 1: full of soggy oil. So you gotta get that right.
• 26:16
  Speaker 1: And then the instructions here will just move you right
• 26:18
  Speaker 1: through it. My man, you'll be you know what I
• 26:21
  Speaker 1: like about alexand he know, he knows I got the vibe.
• 26:23
  Speaker 1: Go on with him, you know, I say, he know
• 26:25
  Speaker 1: him on point. I'm telling something. I'ma tell you something.
• 26:27
  Speaker 1: In this book. You had a recipe for something. I
• 26:29
  Speaker 1: have not eaten this since I was a teenager. Okay,
• 26:33
  Speaker 1: pan fried rabbit. Come on that like chicken, come on that.
• 26:39
  Speaker 1: You know, you know you gotta have some rabbits. I mean,
• 26:43
  Speaker 1: you know, see my my, my, my father, and the
• 26:46
  Speaker 1: and the men of his brothers and my grandfather. They
• 26:49
  Speaker 1: were hunter right right, they had God see well, I
• 26:56
  Speaker 1: saw the rabbit. And then you follow that up with
• 26:59
  Speaker 1: the venison, the marinated venison roast. Absolutely, I have never
• 27:04
  Speaker 1: ever even thought of eating something a roast of venison. Man. Man,
• 27:10
  Speaker 1: it's so good. But listen, and it's it's it's uh,
• 27:14
  Speaker 1: it doesn't have a lot of fact. It's very lean
• 27:18
  Speaker 1: and full of proteins. And you know, I mean, the
• 27:22
  Speaker 1: only way you mess it up is you cook it
• 27:24
  Speaker 1: too long, because it doesn't have that that that running
• 27:28
  Speaker 1: through it in that way. So you have to really
• 27:30
  Speaker 1: make sure that you and it's it's best when it's
• 27:34
  Speaker 1: medium as opposed to well done, you know. I mean,
• 27:38
  Speaker 1: it shocked me that people go out here and all
• 27:41
  Speaker 1: this money on the stake and they killed the thing again.
• 27:44
  Speaker 1: And and I had to I had to learn that too,
• 27:47
  Speaker 1: because I was killing a lot of steaks at one
• 27:49
  Speaker 1: time in my life. You gotta have a little pick.
• 27:52
  Speaker 1: I mean, I was a well done king, gonna kill you,
• 27:55
  Speaker 1: but I was a well done king, didn't. I walked
• 27:57
  Speaker 1: into one of his restaurant. I said, I can't. I
• 27:59
  Speaker 1: can't let you do my like that. Sir, all right right,
• 28:02
  Speaker 1: he said, you just why are you? Why are you
• 28:03
  Speaker 1: eating eating it? I said, you done? Now. Now, the
• 28:07
  Speaker 1: one thing you didn't mention, which is a Carolina uh specialty. Uh.
• 28:15
  Speaker 1: We are known to this item and that's the quail.
• 28:18
  Speaker 1: Oh well, I'm not trying to give away everything. I'm
• 28:22
  Speaker 1: just gonna see all I'm just telling you that this
• 28:25
  Speaker 1: book is great. I'm just put this Roushawan and Alexandoners
• 28:28
  Speaker 1: just having a conversation. How I pick you some I
• 28:30
  Speaker 1: mean some home runs out of this book. And they're
• 28:33
  Speaker 1: still grand slams left in this book. Okay. Now, the
• 28:36
  Speaker 1: interesting thing about is that when you say quail, you
• 28:39
  Speaker 1: say rabbit, you say venison. I have not received a
• 28:42
  Speaker 1: cookbook that had that in it. And then you did
• 28:47
  Speaker 1: contemporary absolutely absolutely. And then here's the thing that I
• 28:50
  Speaker 1: loved the death the Bourbon Preylan candid bake hands. Baby listen, now,
• 28:56
  Speaker 1: I left that hire. This is not very famous hair man,
• 29:00
  Speaker 1: are you? Um Uh? When I years ago, when I
• 29:03
  Speaker 1: first started my career, before my first restaurant, the New
• 29:06
  Speaker 1: York Times did a special on me ientertaining at my
• 29:11
  Speaker 1: house in the country. We're talking over twenty five years ago,
• 29:16
  Speaker 1: and the centerpiece of this article in the New York Times,
• 29:19
  Speaker 1: uh magazine was that bourbon Praline ham. Now it's something
• 29:25
  Speaker 1: I came up with and accompanied with a black guyed
• 29:28
  Speaker 1: p and a Rubles salad. I needed. I need a
• 29:31
  Speaker 1: couple of stars because I wanted to make sure when
• 29:33
  Speaker 1: you get the opportunity to do something as you know,
• 29:38
  Speaker 1: for the New York Times. You need to make sure
• 29:40
  Speaker 1: they remember you. So that bourbon pralin Ham that was coated,
• 29:45
  Speaker 1: it looked like a candy apple, you know, I mean
• 29:49
  Speaker 1: it's just glazed al And that became the signature piece.
• 29:54
  Speaker 1: Brian Gumbo used to uh request that ham every time
• 30:00
  Speaker 1: might do the Today Show. He wanted that ham on
• 30:02
  Speaker 1: that show, the same way he moved to see CBS.
• 30:05
  Speaker 1: The same thing. And and and it's a killer ham.
• 30:11
  Speaker 1: My first cookbook, I made the mistake of leaving it out.
• 30:15
  Speaker 1: Oh you would have thought it was a revolution. And
• 30:17
  Speaker 1: I can't do it on perfect right. Well, you know,
• 30:22
  Speaker 1: like I told you, I read your book now like
• 30:25
  Speaker 1: as you can see, I'm putting out some home morons
• 30:27
  Speaker 1: out of here. Now this is the country boy and
• 30:30
  Speaker 1: me this is the country boar and met Okay. When
• 30:33
  Speaker 1: I saw the braids, ox tails would turn up to okrah, Yeah,
• 30:39
  Speaker 1: everybody do COLLI grees, everybody do must degrees, but turnups
• 30:45
  Speaker 1: turn up. What I will tell you as a child,
• 30:47
  Speaker 1: I didn't like color crane, only like turnip gran and
• 30:51
  Speaker 1: I like and this is something I don't know if
• 30:54
  Speaker 1: you know what polk salad is do you know what
• 30:56
  Speaker 1: polk salade is. No, no, sir, no, sir. Folk salad
• 30:59
  Speaker 1: is like like a collar green or turnip or turnip
• 31:03
  Speaker 1: green that grows wild. It's a wild green that we
• 31:07
  Speaker 1: eat in the South. And my mother was mixed uh
• 31:12
  Speaker 1: the turnip greens with the poke uh salad um and
• 31:17
  Speaker 1: and then roast the turnips and lay them on top
• 31:21
  Speaker 1: of the turnip greens my favorites. So I did started
• 31:24
  Speaker 1: eating colar greens really until I was a dolt, and
• 31:28
  Speaker 1: so I wanted to breathe back that experience of the
• 31:33
  Speaker 1: turnip greens and the ox tails and okra. Now uh.
• 31:38
  Speaker 1: In all my travels throughout well in the world included
• 31:43
  Speaker 1: South America. I end up in Brazil at a luncheon
• 31:47
  Speaker 1: at a dear friends and what does this housekeeper cooks
• 31:50
  Speaker 1: make for us ox tails with with okra? And I'm like,
• 31:57
  Speaker 1: here we are like people all over the world. You
• 32:01
  Speaker 1: know who we are? Eat, yes, sir, yes sir, yes sir.
• 32:05
  Speaker 1: And that's beautiful. Okay, now you know we're talking about
• 32:08
  Speaker 1: all this good food. Did I go to the jukebox
• 32:10
  Speaker 1: music chapter that's your bread, biscuits and muffin because you
• 32:14
  Speaker 1: have it? Tell yourself. My wife gets on my nerve
• 32:17
  Speaker 1: because you know I'll tell her I want to die.
• 32:19
  Speaker 1: I still eat corn bread. I still eat my I
• 32:21
  Speaker 1: eat my bread. Now, I'm a bread. I'm gonna going
• 32:23
  Speaker 1: to the grave eating bread. I'm especially corn. I'm going
• 32:26
  Speaker 1: to Here comes here comes your magical licture again. Buttermilk? See?
• 32:31
  Speaker 1: Is this man know what to do with buttermilk? See?
• 32:34
  Speaker 1: And this makes me so mad because buttermilk is hard
• 32:36
  Speaker 1: to find in the grocery store. They got little. It
• 32:40
  Speaker 1: makes me mad because I use buttermilk. See. I'm I'm
• 32:42
  Speaker 1: gonna tell you how country I am. I give me
• 32:45
  Speaker 1: a glass of buttermilk. Push sugar in that bad boy,
• 32:48
  Speaker 1: and I crumbled me up some corn bread in there,
• 32:50
  Speaker 1: and I'm set. I'm set. We used to call that man.
• 32:59
  Speaker 1: I'm not call that alexand I am sat. Listen. I
• 33:04
  Speaker 1: know who you are, my aunt who just to teach
• 33:09
  Speaker 1: me from piano, like she would burn the corn bread
• 33:14
  Speaker 1: the day of old corn bread, flying the toes to
• 33:17
  Speaker 1: put old burnt on it, crumble up in a bowl,
• 33:20
  Speaker 1: pull out the butter, milk and the sugar, just like
• 33:22
  Speaker 1: you said, feeling good. Feel I'm gonna tell you something
• 33:27
  Speaker 1: it's a it's a deal about it. And you cut
• 33:29
  Speaker 1: to my house right now, Alexander. I will have some
• 33:32
  Speaker 1: buttermilk in there, and I'll make you feel at home
• 33:35
  Speaker 1: because I crumble me up some books you want, you want,
• 33:38
  Speaker 1: you want some corn bread and butter milk, and you're
• 33:40
  Speaker 1: gonna say yes, and we'll sit out there from that fireplace,
• 33:43
  Speaker 1: talk some stories, and I'll be even with my little brother.
• 33:46
  Speaker 1: That's what I'd be doing with you, brother, even with
• 33:48
  Speaker 1: my little brother. But I want to go back because
• 33:49
  Speaker 1: I jumped so far, because I wanted to go back
• 33:52
  Speaker 1: to the spiritual chapter, which is rising, and then the Gospel,
• 33:57
  Speaker 1: which is the field greens and green things. The reason
• 33:59
  Speaker 1: I'm wanted to go back there because one is called
• 34:02
  Speaker 1: spiritual and one is called gospel. And I wanted to
• 34:04
  Speaker 1: before and I asked that question earlier, and I want
• 34:07
  Speaker 1: to make sure before in this interview. What is the
• 34:09
  Speaker 1: difference between spiritual and gospel? Okay, so spiritual? Spiritual is
• 34:15
  Speaker 1: your grains? Spiritual is that foundation food you know where
• 34:21
  Speaker 1: I'm from, right is king. If if my mother put
• 34:24
  Speaker 1: down a meal and decided, well she was gonna do potatoes,
• 34:28
  Speaker 1: to do something different, my father would get up from
• 34:31
  Speaker 1: the table until she had made the right, and then
• 34:33
  Speaker 1: you come back. I don't get how hunger he was.
• 34:36
  Speaker 1: This man had to have a right every day, twice
• 34:39
  Speaker 1: a day. He could beat it three times a day.
• 34:42
  Speaker 1: But you were traded in the breakfast rights for grit.
• 34:46
  Speaker 1: So these are these are spiritual grains, you know. This
• 34:50
  Speaker 1: is and and this is also what we passed on.
• 34:54
  Speaker 1: The grains are uh the week. These are very important
• 34:58
  Speaker 1: things to who we are and I die, so I
• 35:00
  Speaker 1: made them spirituals Okay, yes, yes, yes, The gospel is
• 35:05
  Speaker 1: a garden. I spent a lot of time my grandfather,
• 35:09
  Speaker 1: who was they referred to as a city farmer, because
• 35:13
  Speaker 1: once we moved the family from south from Charleston, South
• 35:16
  Speaker 1: Carolina to spotan berg Um, he then made himself a
• 35:20
  Speaker 1: garden in his backyard that was about a half an acre.
• 35:25
  Speaker 1: And in that garden is where so much of my greening, uh,
• 35:32
  Speaker 1: my maturity. Those talks with Grandpa, I would work in
• 35:36
  Speaker 1: a garden with him, We would grow stup. This is
• 35:39
  Speaker 1: the gospel, you know, I mean, because what you have
• 35:43
  Speaker 1: to understand about black folks who who come from a
• 35:48
  Speaker 1: legacy and heritage inflayed um uh and slavery. You know, um,
• 35:55
  Speaker 1: they were very spiritual because coming from Africa, there was
• 35:58
  Speaker 1: a lot of ritual which got translated into uh Christianity.
• 36:05
  Speaker 1: But the practice was still the same. I mean when
• 36:09
  Speaker 1: when you when you had the plant in the garden,
• 36:13
  Speaker 1: you had a prayer. You know, it was sacred before
• 36:17
  Speaker 1: you killed that animal, for for to feed your family,
• 36:21
  Speaker 1: and that was the only reason to kill an animal.
• 36:23
  Speaker 1: There was a prayer. So this is the gospel of
• 36:26
  Speaker 1: who we are. Awesome, that's beautiful, stately, you know, on
• 36:32
  Speaker 1: the spiritual. See, I'm fell in love with the Carolina
• 36:36
  Speaker 1: hopping Johns. Yea, and so you know, because you know
• 36:40
  Speaker 1: how many Johns you came by in the restaurant. You
• 36:42
  Speaker 1: can't get this a restaurant. When I was living in
• 36:44
  Speaker 1: Chicago during the Steve Harvard talk show, there was a
• 36:47
  Speaker 1: restaurant right across the street from Oprah Winfrey's old studio.
• 36:51
  Speaker 1: On his on his menu it had Hopping John's and
• 36:53
  Speaker 1: I should get it all the time. So when I
• 36:55
  Speaker 1: saw this in your book, I said, Rice in Peace,
• 36:58
  Speaker 1: I gotta pull this out. And then when I went
• 37:00
  Speaker 1: to the gospel, which is the Field Greens and Green
• 37:02
  Speaker 1: Things chapter, you don't know how much I love sweet pickles.
• 37:06
  Speaker 1: Sweet pickles is the pickle for me. And you gotta
• 37:10
  Speaker 1: sweet pickle potatoes out. Yeah, gotta be sweets. You know
• 37:15
  Speaker 1: these Northerners that'd be putting the old pickles in the
• 37:17
  Speaker 1: potato pallet. I can't stand it. You know, I gotta
• 37:22
  Speaker 1: have sweet. I'm talking to my man, Alexander Smallest books, Mills, music,
• 37:29
  Speaker 1: and muse recipes from my African American, from my African
• 37:32
  Speaker 1: American kitchen. See, I knew I was in love with
• 37:34
  Speaker 1: Alexander small because he said one key thing in this
• 37:36
  Speaker 1: conversation when you were talking about his dad. He said
• 37:39
  Speaker 1: he'd have grit He didn't have rice three times a day,
• 37:42
  Speaker 1: but he would trade out the rice for grits. I said,
• 37:46
  Speaker 1: my man right there, because Bro, I'm gonna just tell
• 37:50
  Speaker 1: you something, Mr Smalls, I am a grit man. Yes,
• 37:56
  Speaker 1: I love missing Because I'm telling something. Everybody needs to
• 37:59
  Speaker 1: understand this. Everybody can't make grits. No, this is people
• 38:04
  Speaker 1: are so It starts with a good product. Everybody to
• 38:08
  Speaker 1: know what good gritz. Come on, they're so busy buying,
• 38:11
  Speaker 1: you know, the quick service grit and cooking in the microwave.
• 38:15
  Speaker 1: He's done. Grat You go to these restaurants, they're not
• 38:19
  Speaker 1: serving you grits. That's serving you imitation dumb. There you go,
• 38:23
  Speaker 1: There you go, There you go. Now I'm a closing
• 38:25
  Speaker 1: out with the Serenades chapter. That's the cake, pies and pudding,
• 38:28
  Speaker 1: because you're I'm a dessert guy. I'm a dessert guy.
• 38:31
  Speaker 1: So everybody, now, I gotta I gotta let everybody because
• 38:34
  Speaker 1: I'm tell you, hi, I'm Alexander, and we're gonna meet together.
• 38:36
  Speaker 1: We're gonna we're gonna definitely connect over it because I
• 38:38
  Speaker 1: can tell how relationship about images right. Always when we
• 38:41
  Speaker 1: sit down and eat any restaurant, I'm always all in
• 38:44
  Speaker 1: my deserted. First, I'm gonna just let you know so
• 38:46
  Speaker 1: you won't be shocked. Oh I know, people like yeah, absolutely, absolute,
• 38:50
  Speaker 1: absolutely absolutely, So you're gonna go, oh yeah, r Sean
• 38:53
  Speaker 1: told me you're gonna do this. Go you know you
• 38:55
  Speaker 1: told so You're gonna be shocked. You And we're looking
• 38:57
  Speaker 1: at me like I'm crazy dessert menu. First, I don't know,
• 39:00
  Speaker 1: people like dude, dude, and then people turn around me.
• 39:04
  Speaker 1: He can't get ain't no wait either he makes me
• 39:06
  Speaker 1: sick or whatever whatever I'm gonna eat my dessert and
• 39:09
  Speaker 1: then that because people all get stared, they go, uh,
• 39:12
  Speaker 1: do you want the meal? You want the menu? Yes, sir,
• 39:14
  Speaker 1: I want that too. I just want my dessert first.
• 39:16
  Speaker 1: So there were two desserts that popped out. One was
• 39:19
  Speaker 1: a classic that I looked at it because I I,
• 39:22
  Speaker 1: you're adding something a little bit different than you're sweeper
• 39:24
  Speaker 1: tato pie. I think I'm gonna adding mind because mine
• 39:27
  Speaker 1: is good, Alexander, but I can tell it's not like
• 39:30
  Speaker 1: my mom's. And I looked at your recipe. I go,
• 39:34
  Speaker 1: he's adding something. So I'm gonna try your recipe, and
• 39:39
  Speaker 1: I think it's gonna be the magic one because everything
• 39:41
  Speaker 1: else in that book and just hearing your personality, I
• 39:44
  Speaker 1: think he's gonna bring me on home with the right
• 39:46
  Speaker 1: sweeper tato pipe. And then then then he had the
• 39:50
  Speaker 1: ice box lemon pie. Bro. If you know, it's one
• 39:56
  Speaker 1: of the it's one of the things. You know, you know,
• 39:57
  Speaker 1: when you're standing next to people and you're eating something good,
• 39:59
  Speaker 1: you just push them on the show. Get out of here.
• 40:02
  Speaker 1: You you're so stupid. You make me sick. You know,
• 40:06
  Speaker 1: obviously every negative thing to you, Alexander, it is all love.
• 40:10
  Speaker 1: You make me sick. You're a food though, right, you're stupid.
• 40:14
  Speaker 1: This is ridiculous what that ice box will do for you? Okay.
• 40:18
  Speaker 1: When I was a kid, it's one of the first
• 40:20
  Speaker 1: times I learned to make and and my and I
• 40:22
  Speaker 1: would make two, one for the family and one for me,
• 40:26
  Speaker 1: and that was my thing. I would make those like
• 40:29
  Speaker 1: and and Interestingly, my mother let meat as much as
• 40:32
  Speaker 1: I wanted to because she knew that that would be
• 40:34
  Speaker 1: that lemon rednge. Yes, sir, yes, you eat too much
• 40:38
  Speaker 1: of that. It's coming document interesting way, Yes, sir, yes, sir,
• 40:43
  Speaker 1: so so stop at two pieces at the time. Okay,
• 40:46
  Speaker 1: this is this is an amazing book, my friend. I
• 40:49
  Speaker 1: hope you enjoyed the interview Meals, music and music recipes
• 40:53
  Speaker 1: from My African American Kitchen by the brilliant Alexandra Small
• 40:57
  Speaker 1: and the equally brilliant Veronica Chambers twin and eighteen. You
• 41:01
  Speaker 1: want to James Beard's Award for your cookbook. I'm sure
• 41:04
  Speaker 1: you are the running again in twenty my friend. I
• 41:07
  Speaker 1: want to thank you. I'm support this on my social media.
• 41:09
  Speaker 1: Where can they buy the book right now? Before we
• 41:11
  Speaker 1: leave the airways? Uh, it's everywhere. I mean Amazon is
• 41:15
  Speaker 1: featuring it, uh, but also your luck local check with
• 41:19
  Speaker 1: your local book keep them alive, absolutely absolutely and see
• 41:24
  Speaker 1: what they have. And but absolutely you can find it
• 41:27
  Speaker 1: in all the normal places. I'm gonna tell my team
• 41:30
  Speaker 1: to make sure they get some social media banners so
• 41:32
  Speaker 1: I can run it. I got like a million social
• 41:34
  Speaker 1: media followers, so I'm gonna support you, my friend. I
• 41:36
  Speaker 1: love what you do. You got another one too, I'm
• 41:39
  Speaker 1: there good agree again. Thank you for calling Money Making Conversations.
• 41:44
  Speaker 1: This is money Making Conversations. If you want to hear
• 41:46
  Speaker 1: any episodes on our show, please go to Money Making
• 41:49
  Speaker 1: Conversation dot com. I'm Rashan McDonald. I'm your host. In
• 41:53
  Speaker 1: this season of giving, Cools has gifts for all your
• 41:56
  Speaker 1: loved ones. For those who like to keep it cozy,
• 41:59
  Speaker 1: find fleeces, sweaters, loungeware, blankets and throws, or support minority
• 42:03
  Speaker 1: owned or founded brands by giving gifts from Human Nation
• 42:07
  Speaker 1: and Shame Moisture, and in the spirit of giving, Coal's
• 42:10
  Speaker 1: Cares is donating eight million dollars to local nonprofits nationwide.
• 42:15
  Speaker 1: Give with all your heart this season with great gifts
• 42:17
  Speaker 1: from Coals or Coals dot Com still living in manually
• 42:22
  Speaker 1: taking notes. There is a better way start the new
• 42:24
  Speaker 1: year with auto dot ai automatically get meeting notes. Auto
• 42:27
  Speaker 1: dot ai works for virtual meetings like Zoom, Microsoft Teams,
• 42:30
  Speaker 1: and Google Meet. Sign up on the web for free
• 42:32
  Speaker 1: or download in the app stores auto dot ai. That's
• 42:34
  Speaker 1: O T t E R dot Ai. I'm Tanya Sam,
• 42:38
  Speaker 1: host of the Money Moves Podcast powered by Greenwood. This
• 42:41
  Speaker 1: daily podcast will help give you the keys to the
• 42:43
  Speaker 1: Kingdom of financial stability, wealth and abundance. With celebrity guests
• 42:47
  Speaker 1: like Rick Ross, Amanda Sells, Angela Ye, Roland Martin, JB. Smooth,
• 42:51
  Speaker 1: and Terrell Owens. Tune in to learn how to turn
• 42:53
  Speaker 1: liabilities into assets and make your money moved. Subscribe to
• 43:00
  Speaker 1: the Money Moves Podcast powered by green One on the
• 43:02
  Speaker 1: I Heart Radio app or wherever you get your podcasts,
• 43:05
  Speaker 1: and make sure you leave a review.