Blood and Gut$ Podcast

We talk about two new restaurants in Seattle, the Seattle Times review of Carrelo and transition from Little Uncle to Taurus Ox.  David tries his first White Claw.  We book club about Agota Kristof, The Notebook, The Proof and The Third Lie.

Kalen and David catch up and talk about popup sandwiches, recent closure of West City Sardine Kitchen, impossibilities of finding a dish washer, possible cafe space, calling out, and cooking show ideas.

Kalen and David discuss the recent layoffs at ChefSteps.  David gets flashed while parking.  And we talk about 42 Grams, a restaurant documentary on Netflix.  

Sarah Trickler aka Cat Child joins David for a talk about fantasy photography, art and modeling.  We jump into her upbringing in Spokane WA and the support she grew up with.  Get into the nuts and bolts of artistic expression.  Where the passion comes from.  How she got started and where she is heading. We talk relationships.  Leaving an abusive situation.  Finding what is true to you.  Following your dreams.  Following your interests.  Doing what makes you feel happy.  Fantasy photography.  Getting published.  The in and outs of hustle in the game.  Dealing with people in the industry.  Self promotion.  Patreon.  Instagram.  Modeling.  Editing.  Self critique.  Friendship and socializing. This was a fun conversation!  Please check out her work on these platforms! Insta @catchildsarah Insta @sarahtrickler www.patreon.com/Catchild Twitter @catchild https://sarahtricklerphoto.wixsite.com/sarahtrickler https://www.facebook.com/sarahtricklerphotography/ https://www.youtube.com/channel/UCKHttuNpuxVXGvbG14fl-HQ

Elli and Jarrett of Elli-vated Goods join David for a conversation about how they started, the health and wellness space, and where they are heading.  Starting at Retreat, cafe in Greenlake.  Elli develops the menu and products centered around health and wellness for an active community.  First with wellness drinks, rooted in hormonal health.  Then to fat balls.  Ketogenic snacks.  And partnering with Jarett, Director of Operations.   We get into Elli and Jaretts' being.  What drives them.  Who they are.  And how they transitioned from Retreat to Elli-vated Goods. We talk Enlightenment and therapy through yoga.  Grieving.  Family.  Starting a brand.  Creation and execution.  Ashwagandha.   Creating value, culture and community.  Proof of concept.  Sourcing.  Hustling.  Door to door.  Selling.  Website.  Instagram.  Cold calling.  Expansion into health and wellness spaces.   Products of the upmost quality.  Heavy metal testing.  Authenticity.  Direct to consumer.   We finish with the future of Elli-vated Goods, goals of being more sustainable, expansion, Bitch Blends, seed cycling, medicinal seasoning and maybe podcasting, wink wink.   Check out www.elli-vatedgoods.com  promo code bloodandguts for 25% off

Astro Domina joins David and Kalen to talk about being a dominatrix, YouTube creator, dungeon owner, cam girl, etc. in today's world.  We discuss how and why she got started, where she is heading and overall what dominating men for money is like. We talk about the community, parties, kinks, spas and groups.  Psychology behind fetishes.  POV humiliation.  Levels of success.  Being recognized.  Vetting. Dungeon.  Dinners.  Fetish parties.  Burlesque.  Safe words.  Sounding.  Pegging.  Feet.  Safety.  Characterization in pop culture.  Travel.  Regional and common kinks.  Asian fetishes.  Giantess.  Macrophilia.  Selling dna.  Rules of etiquette.  Role playing.  Baby treatment.  Furry play.   We finish off talking about tutelage for future Doms.  Mentorship, education and drive.  Difference of sexes.  Practicality of online kink porn.  And end with feeding... Twitter:  @AstroDomina Instagram:  @astrodomina Pornhub:  astrodomina

Kalen and David catch up.  Kalen talks about his experience at the Beecher's Mac and Cheese extravaganza.  Marketing of ice cream.  Single source scoops?!?!   We get into owning guns.  Debate options of knife fighting.  Practicality.  Arming teachers.  Adjusting.  Home use.  Protection.  Climate refugees.  Hunting? Talk about day to day.  Nothingness.  Free time.  Dog ownership.  Kayaking.   Fluidity of movement.  Kitchen life.  Chef life.  Debate greatness between chef Rautureau, Carsberg, Stowell.  Dedication to the craft.  Owning under your own terms.  Balance.  Sock fetish.  

Ryan Calkins, Port of Seattle Commissioner, jumps on with David and Kalen to discuss how he started, the environment, his responsibilities, and Seattle politics.  This is a deep and dense conversation that covers a whole host of perinate subject matters affecting Seattle and this country.  Climate change.  Taxation, equity and inclusion.  City hall.  Maritime schools.  Job creation.  Immigration and trade policy.  Moving people into economic prosperity while reducing emissions.  SeaTac.  Investing in new technologies.  Sustainable Aviation Fuels.  Transparency of elected officials.  Women in Congress.  Diversity.  And Trump, of course.  

Kalen and David talk restaurant concepts.  Dining expectations.  Restaurateurs and franchises. Excitement.  Branding.  Dave's food.  Funding and systems.  Popups and brick/mortars.  Customer's social contract.  Cheese Cake Factory.  Building systems.  Practicality.  Financing. We get into the next moves at Adana.  Guest chef nights.  Industry secret dish option.  Community center for chefs.  Discuss options for cooks and promotions.  Hash out how it would run.  Functionality and having fun.  Money for charity.  Proof of concept.

David and Kalen sit down with Joseph Coury, Senior Vice President of the Veterinary Division at California Bank of Commerce and talk about financing small businesses.  We start with how Joe ended up in the Pacific Northwest, a little background in love and Cleveland, and tips on moving cross-country.  We get into the meat of veterinary/restaurant business; financing, massive debt, tools of success, paying yourself, gambling, sub-contractors, banks responsibilities to business, restaurant failures, and investors.  We conclude with questioning why there isn't more institutional lenders for restaurants and for chefs.   As chefs and potentially restauranteurs this is an incredibly realistic talk about the other side of entrepreneurship;  owning your own business.  Those going for it, this is for you.  

David talks to Henry Vance, photographer and old buddy.  We talk about how he got started (cash from weed) and what led him to experiment with playboy style photography.  He details how it is to work with models TFP (trade for print), utilization of social media platforms, collaborations, aesthetics, creativity, nipple detecting, backing up your work, and gaining traction.  We talk about developing receipts for photos and working with his partner, Genuine Porcelain  @genuineporcelain, whos eye, style and business savvy propelled both through Patreon and Instagram.  Polaroid vs. film.   Tiers of access. We talk about the hustle and frustrations.  Plans for the future.  Traveling and working.  Japan.  Boudoir photography.  Burlesques.  Suicide girls, polices and getting ripped off.   Naughty body of work.  Re-branding.  Commercial photography.  Getting paid.  Video.  Following your passion.  Authenticity.  Pewdiepie supporting anti-Semitism.   End with rapping about YouTube channel(s).  Branding.  Content.  Influencer.  Marijuana and filing taxes.  Weed soda. Lifestyle.  Bootstrap principle and the capitalist lie. Check out  @henry.vance @corwinprescot @genuineporcelain

Markham McIntyre, chief of staff of Seattle Metropolitan Chamber of Commerce jumps on and talks Seattle politics with David.  We start with what his organization does and how it relates to the restaurant industry.  We talk about working with Seattle Restaurant Alliance and current issues affecting them, namely staffing.  We talk comprehensive immigration reform from the local, state and federal levels.   Policy change.  And how individuals can affect those changes.  We get into homelessness.  Rent control.  Zoning.  Transportation.  Responsiveness.  And holding local politicians/city council responsible to the community.  Communication and frustration.  Transparency.  Talk a lot about leadership, and that anyone can throw their hat in the political ring.  We end with an example of Pioneer Square and how the Pioneer Square Alliance fostered the beautification of a historically shady area of Seattle.   This was a really informative conversation about passion for making your community better, the mechanics of policy change, and following your heart.

Dr. Ayla Hopkins jumps on and we talk about starting up a business in the healthcare space; her love of being a naturopathic doctor; and her own hustle.  We discuss current state of allopathic medicine, and how she is diving deeper into people's health while being an advocate for B vitamins, other naturopathic doctors and educating the public.   We talk about how Dr. Hopkins started.  Not having a brick and mortar.  Traveling from location to location.  Power of word of mouth.  Utilizing social media as a educational tool rather than advertising.   Current and future endeavors.  Mentorship.  Branding.  Women in business. Community of support.  Love of the hustle.  Mental health.  Giving back.  Confidence.  Body image.  Framing health over aesthetic.   Passion.  Training.  

David and Kalen catch up over the last 2 months.  We jump into David's experience of fatherhood.  Childbirth, blood disease, Seattle Children's Hospital, and adulthood.   We get into Kalen's chefdom at Adana.  How soy allergies are almost impossible to placate in a Japanese restaurant.  Steps into building a cohesive strong kitchen crew. The sliding scale of work/life balance.  To reach greatness, their is no work/life balance; only work.   We discuss our fitness and health during the 2019 CrossFit Open.  Doing what makes you happy.  Expectations and leadership.  Working out by yourself.  Elitism and culture.   End with a Midnight Chicken update.  And a Bok Bok fried chicken challenge.   

Ilene Friedman jumps on and talks with David about life, mommy issues, family, travel, foreign service, dating, projects, competitive ballroom, aesthetics and Jewishness.  This is a fun conversation between two people who discover their commonality in adventure, upbringing and familial expectations.   

We talk to Eric Renn, serial entrepreneur and fitness enthusiast.  We begin with his journey from Atlanta to West Seattle, his relationship with his brother, opening a CrossFit gym and pivoting to digital fabrication.  Jumping head first, and acquiring a $10,000 loan, he bought a computer controlled milling machine and quickly becomes a manufacturer. Essentially becoming a producer instead of a mindless consumer.   We discuss consumer interests, resources, and learning.  Democratization of knowledge through digital tools.  Makerspaces.  Practicality for solving everyday problems.   We get into advances in the medical field, living organs, prosthetics, and possibilities of breathing under water.  The future with apps, driverless cars, food, and manufacturing.  Ethics in relation to automation.   Deep dive into current societal issues and how this technology can help.  Making homes for the homeless.  Infrastructure.  Quality of life.  Human connection.  Education.  Marijuana and Monsanto.   We end with talking about entrepreneurship and how creating, complete immersion, learning and teaching go hand in hand.  And what is all worthwhile is the dent you place into the world. 

Emma jumps on for the continuation of our talk with Andrew.  We talk about the grander community of gym ownership.  How it use to be, and where it stands now.  What the neighborhood looked like then and now.  Longevity.  Clientele demographic.  Changing of cultures. Deep dive into programming.  CrossFit training methodology. Fit for life.  Mind and emotions.  Finding balance.  Offering specialty classes.  The Open.  Testing.  Seasonality.  Frequency.  Competition.  We go through the coach/client relationship.  The white board and scaling.  CrossFit culture.  After hours. Politics about the variations of strength and conditioning programs.  Logistics.  Pushing yourself as a human being.   Philosophy.  Being uncomfortable.  Working on being an ambassador/mentor.  Providing and helping others.  2019 and future of FCF.

We are joined by Andrew Bueno, owner, head coach of Foundation CrossFit.  Growing up in Bremerton and being inspired the naval community around him, Andrew has always had an interest and passion for fitness and helping people improve themselves.  Starting off and "earning" an internship at Gold's Gym we talk about the environment and salesmanship of globogyms.   Trying to find a better work/life quality, Andrew opened Foundation Fitness aka Rain City CrossFit aka Foundation Fitness Raincity CrossFit to Foundation CrossFit in an active work space.  We talk about the roots of CrossFit.  New clients.  Other boxes.  Ego. And starting off totally grassroots.   Meeting Tony, they open on Capitol Hill.  We go through finding a location, marketing in bad weather, community building, moving, and the continuous evolution of the gym.  We cap this hour with the sad closure of CrossFit SLU, and recommitting all energy to FCF.   To be continued Episode 9

Chef Scott Carsberg joins David and Kalen for a fascinating conversation about passion and tenacity.  How continuously learning as a man, chef, and artist has shaped him.  And loving yourself is key to excellence. We start with Scott's background and the mentors that influenced his concept of cuisine and hospitality.  Quality over all else.  Not being motivated by money.  Making things exceptional by keeping them simple.  Not a job but a way of life.  The difference between good and excellent is in the details.  We talk about his relentless pursuit for perfection.  How its just something in him that manifested.  And leading by example as a working chef. How its more about sharing and teaching to him.  The type of people he wants to work with; those with dignity and pride.  How cooks hold themselves.   Kitchen posture. And how its all about language, how you communicate, dress, and function together as a team.   Travel.  Apprenticeship.  Culture.  Hospitality.  Professionalism.  Student debt.  Changing as a human being.  The life long journey.  Forgiveness.  Loving yourself.  Tenacity and passion. We talk Pioneer Square, organization, push, the old location and the affects of the last recession.  Holding himself accountable not only for him but to his employees.  His responsibility to his cooks by providing the tools to be successful.  We end with talking about being a good steward to yourself, to your employees and to the city.  Bisato reopens February 2.  84 Yesler way, Seattle, WA 98104

In lieu of the changing ownership of The Lab in Seattle WA to Chelsea Jung and her subsequent competition January 31-Feb 2 at CrossFit Fittest in Cape Town, this podcast will be a 2 part series.  Part 1 is an interview with Rory Coyne, head coach of The Lab done a month ago.  Part 2 is a recent talk with Chelsea about her transitioning The Lab to Tiltshift Lab CrossFit and her process for preparing for CFCT.  We'll have Part 2 published before she competes, so please take a listen and send good vibes! Part 1 - Emma jumps on and we talk with Rory Coyne, head coach of The Lab.  We start with his beginnings in his Belltown apartment, running stairs, backsquatting in his living room and all around gorilla fittnesizing.  How his brother introduced him to his mentor Lindsay at The Lab and his path to becoming the head coach. We get into group programming for a variety of age/sex/abilities.  Cycles and linear progressions.  Discussion on coach/client relationship.  Focus and transitional skills.  How intuition plays an important role in development.  The different types of athletes you will find in class.  Tricking athletes to do more work.  And to do what you want. Learning to pace, the difference of suffering.  Competitiveness vs. Cohesiveness of class.  We discuss the Crossfit vs. OPEX certification.  Learning the rules before you break them.  Advantage of tempo work. Retention keys.  Life blood of any gym.  The environment and vibe of the community.  Winning the white board.  Personal programming. We wrap up with our goals and Rory suckers David into doing a marathon row after the Open.  

Part 2 - David chats with Chelsea Jung, owner of Tiltshift Lab CrossFit, and badass CrossFit competitor.  She started her journey 9 years ago as an athlete at Rainer CrossFit.  Transitioning to Jetcity CrossFit then CrossFit Loft, she has competed on multiple CrossFit Games Teams '12 and '13.  We talk about her growth from coach to general manager.  Her tutelage under Bethany Pappas Branham.  Eventually leading to her desire to have her own gym.  We talk about quitting and leaving her CrossFit family, and the difficulties of that transition.   Biding her time to find a space in White Center, Chelsea goes on a four month coaching tour of Seattle CrossFit gyms.  Picking gym owners brains, developing relationships, and learning a wide range of perspectives.   Through patience and connections (thanks Ryan!) Chelsea came to buy The Lab.  We talk about how that came about. Transition between an already established gym business to her ownership.  We discuss her vision, mission and programming.   We go deep into her competitive CrossFit career.  Owning her goals.  Qualifying for Fittest in Cape Town in South Africa.  Dialing in four years of hard work and lifestyle choices.  The team she has built to get her to this point.  Nutritionist Brittany Malone @brittanylikeamalone, coach Wes Piatt @wespiatt2013, body work Karlie Causey @drkarlie Seattle Sports Chiropractic and Rehab, Brian Cambell @goodmed. Her teammates and mental training. We get into risk taking, being confident in yourself, fan girling, mantras, and having fun competing.  Great talk with someone who has set lofty goals, owns them and achieved.  

We are joined by chef, forager, grower, activist and entrepreneur Sebastian Carosi and Carla Asquith.  We talk about the transition from professional cooking to consulting about cannabis to foraging and teaching.  We explore the passion for the environment and utilizing what is around. Sebastian relates Viagra to smoking marijuana, and why we consume marijuana the way we do.  "Why kill yourself to heal yourself"  We deep dive into terpenes, the entourage effect, psychoactive effects vs. flavor of marijuana, and the market.     We talk about the upcoming CannaCon.  Sponsorship outreach.  Cooking demos, led by Cat Cora.  The future of cannabis within restaurants, current market places, and everyday utilizations. We get into marijuana as a commodity, where the money is at, cbd as medicinal usage, total utilization of the plant.   Sebastian and Carla talk about going off grid, living off the land, acclimating to the environment, learning to identify plant life.  Dangers of vaping.  How vape liquids are made.  Cost over health.  And healthy alternatives like FECO.   We chat about foraging, seasonality, inspiration, farmers market, hero chefs, Portland dining scene, our future endeavors, urgency, gardening, wealth disparity, and reintegrating back onto the grid. Taking appreciation for what you have, being in tune with your body, and being in the woods and feeling whole.   This was a fun, informative talk with probably the most "real" people we've met.  We'll see ya at Hempfest!

This week we talk to Bethany Pappas, owner of CrossFit Loft in West Seattle.  From creating handmade puzzles to hustling townys into her window washing biz at age 10, Bethany has always had an entrepreneurial spirit.    Finding CrossFit and subsequently opening Jet City CrossFit with her father, she eventually split off to open her own fitness business.  With the support of her wife, Bethany takes us on the trials and tribulations with getting a small business off the ground and running a very successful fitness brand. We travel the road of a micro-gym; going from CrossFit only six years ago to offering yoga, weightlifting, strongman, mobility, bootcamp, high intensity interval training.  Expansion and constant construction.  Upgrading, adding classes, variety of training and quality and quantity of coaches.  What has stayed and makes it all possible is the positive culture within the community. We get into CrossFit as a positive/negative brand.  Where CrossFit is heading.  What's going on this year as a competitive CrossFit athlete and competitor programs.  Separation of CrossFit and The Games.   Escaping the restaurant business, we talk about our transition to working with "normal" people.  Micro-relationships vs. personal investment.  What's going on in todays restaurant. We flow into education, the future, depression, entrepreneurship, relationships, adrenalin/work addiction, personality tests, family.  Living for your children. We go deep into insecurities, drinking as a coping mechanism, and being ok and accepting yourself.  We examine sobriety, and what dependency is.   Finish with brining it back to what entrepreneurs should do going into a business venture.  What to look out for.  Not being afraid to seek advice.  And finding financial mentorship.

Chef Richard Holdridge joins David to talk about alligator bites, being a caregiver of a neighborhood restaurant, working so hard that you wanna quit.  A Florida chef, Richard  moved his family of six to Seattle.  We talk about how he got into the game, transitioning to the Seattle restaurant scene and finding a home at That's Amore.  We discus what it is to be a caregiver of a beloved neighborhood restaurant, how to deal with established dishes, and creative outlets. We talk about social media and yelp.  Leadership qualities.  Quality vs. availability of food.  $15 minimum wage and shift of chef/cook relationship.   Talk about Midnight Chicken, how the ship has sailed on David as a chef, and figuring out what to do now.   Find what you enjoy and let it kill you. #chef #cook #cheflife #cookslife #podcast #cheftalk #food #seattle #seattlerestaurant   

We talk to Bobby Biskupiak, graphic designer, entrepreneur and Crossfitter about his journey to becoming his own boss.  We start with his beginnings as a high level collegiate pole vaulter and going all in.  Overcoming injury and transitioning to graphic design.  We discuss his methods of journaling and how it affects organizes his life.   We talk about the foundations laid by his dad.  And how organization within his life allows for greater output for creative expression.   We get deep in the nuisance of understanding oneself and how that knowledge allows for high production. Problem solving through structure, painting the picture in the mind; stems from an organized place in the mind.   It struck me that self awareness in a huge attribute amongst entrepreneurs.   We go through his experience of being fresh into his own thing.  The freedoms and stresses involved.  We talk about efficiency of work/life balance, and stripping away layers of authority.   Finish with a discussion on CrossFit, and the culture surrounding it.  Our personal goals, and how we utilize CrossFit to enhance not only our physical well being,  but intellectual/spiritual self. Passion, undiluted from a creative and the exhilaration from it.   This is a fun and inspiring talk.

Chef Wiley Frank sits down with David and talks about food, culture, travel, and opening Little Uncle.  Starting off as a pop up, farmers market, to a brick and mortar in Pioneer Square then returning to Capitol Hill; Wiley takes us on a "mom and pop" journey with Chef Poncharee Kounpungchart  (PK).  Their experience with attempting to get a small business loan; meeting the right people; high quality ingredients; staffing; money and relationships.  It takes two to make dreams work in the restaurant biz! This was a great conversation and covers the current state of the restaurant business and how chefs grind it out.  

OKAYBRO founder and owner Dave Taylor joins David to talk about his history and building his design and advertising agency.  We deep dive into typography, its formation and evolution.  Leads us into Supreme and streetwear discussion.  We talk about the artists need for expression and to be seen; to be famous or rich; how art is subjective and how to freak children out.   We end with the future plans and dreams of Okaybro and the ultimate goal of reaching guru status. @okaybrodave @OKAYBRO www.okaybro.com

(Chef) Hajime joins us for an amazing conversation about sushi, Japanese cuisine, history, his background, sustainability, subjectivity of taste, staffing, racism and what it takes to run a small business/restaurant in Seattle.

David talks to Mitch Adams, founder and owner of Chalk and Metal Barbell Club in Seattle WA.  Mitch shares his passion for weightlifting, being his own boss and the responsibilities of the sole proprietor.  Trials and tribulations.  Taxation as theft.  Mentoring youth.  Entrepreneurship at its finest.   2228 Occidental Ave S Seattle WA 98134 chalkandmetalbarbellclub.com 2066044282 Instagram:   @chalkandmetalbarbellclub @mitchjadams Facebook: Chalkandmetalbarbellclub Mitch Adams

Joined by Chef Carrie Mashaney.  We talk about her experiences through the Seattle restaurant scene, Top Chef, culture changes in the restaurant and the future of dining.  Super thankful to have her on! 

We talk with chef Kevin Burzell of Kedai Makan (1802 Bellevue Ave on Capitol Hill) about what its like to run a small business.  Motivation for his team of cooks . We also get into the importance of  working on your craft as well as a little talk about the Seattle restaurant scene. There's a little background noise in the beginning but it it clears up after the first few minutes. We'd really like to thank Kevin Burzell and Alysson Wilson for being great hosts and for working really hard to make some amazing food. If you haven't been to Kedai Makan yet then get off your butts and go.

Blood and Gut$ - Creators   We talk to entrepreneurs and artists.  What makes them tick, how they craft, and how they get their art out there. David flies solo for this conversation with Chris Volckmann, a commercial film maker.  We find similarities within film making industry and kitchens.  We get into deep talks about creating "art", vocational education, politics, entrepreneurship, Super Sonics and the structure of workforce.  We find the director is similar to a chef, in that s(he) sets the tone for the overall experience.    @clvockmann bringemback.com

Consequences of shit talking other cooks in the industry. A brief review of Mashiko in West Seattle.  Lively discussion of swingers parties and pot luck dinners. 

We talk with Emma Bent about eating disorders and how they relate to the food industry.  Marijuana stories, and is it a performance enhancing drug?

Wide ranging conversation with Emma Bent about everything from Rugby to tattoos and how hitting a golf ball makes you tingle.

In this episode we talk about a day spent mushroom hunting as well as the fate of the Ethan Stowell empire.

We talk about some of Seattles "sketchier" neighborhoods and an incident where David encountered some hooligans. We also talk about tongs vs tweezers when it comes to plating and David gives a brief review of Heartwood Provision.

In this episode Dave learns how to change a babies diaper, Kalen bitches about the Four Seasons, and we talk about Davids experience at Art of the table. 

Hey everybody. In this weeks episode we talk about Emmas trip to burning man and the fun she had there. We also talk about the idea of maybe doing a chicken pop up in the desert. We went a little off track this week and didn't talk as much about food as we normally do but I like this episode and I hope you do to.

This week we talk about Davids experience harvesting a rabbit and how it relates to the direction of midnight chicken. 

In this EP we talk over our midnight chicken pop up and how it could have gone better. Hope you like this thrilling look into the opening of a small business and how sometimes things can go wrong but there's always another day. 

In this episode we talked about our love of chain restaurants or lack there of. We also delve into some serious family issues Dave's been dealing with. So tune in its a good one. Love KK

In this episode we talked about the Herb Farm and Le Petit Cochon

In this episode we talk about the passing of Joel Robuchon. How he changed the world of fine dinning and what it is to be a culinary icon.

 This is a pretty serious episode where we talk about rape accusations in the Seattle restaurant scene. We also have a long conversation about the nature of forgiveness, the prison system in the US,  and fun things to do with houseplants. 

In this episode we talk about the midnight chicken pop up and our plans for the future.

This week we talk about the decline of smith and tipping in Seattle's restaurant world. 

In the episode we talk a lot about how we hate working with lazy cooks. We also try to understand what's going on with the new generation of cooks and why there aren't more women running dinning rooms in this country.

 Hey there. In this weeks episode we talk about Vine and Spoon  in West Seattle. We also talk about politics in food, the top 50 list,  and what's going on at the spotted pig.

 Hey there this week Emma joins us again for the podcast and we talk about the nursing profession and whether you should let people that work for Donald Trump in your restaurant

 In this episode we talk about meal I had an Ethan Stowell restaurant and  discrimination in the culinary world