Latest / philly has heART / @215phillyfood feat. Brou Quinn

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@215phillyfood feat. Brou Quinn · philly has heART

0:14
This is Robert Marsh, and you're listening to
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Philly Has Heart Podcast. In this podcast, we
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sit down with artists, gallerists, curators,
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educators, and other creatives who comprise the
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Philadelphia art world to discuss upcoming performances,
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exhibits, and other events and initiatives that
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are not to be missed. The art scene in Philadelphia
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is so rich that it can seem daunting. Consider
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this your weekend cultural recommendation. With
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me always is my producer, Lucinda Daggerlin.
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Buongiorno! And today we have Brew Quinn. 215
0:44
Philly Food. That's me. We're so happy to have
0:47
you today. So we have Brew with us of at 215
0:54
Philly Food. Brew, let us know what has been
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your journey from chef to food content creator.
1:03
What does that pipeline look like? Wow, that's
1:06
quite a story. Yes. That is a crazy story. Even
1:09
on the walk over here from South Philly, there
1:12
was someone who was like, oh, you're the chef
1:13
turned content creator. And I was like, yeah.
1:16
So I was a chef for 16 years. I cooked all over.
1:20
I cooked in Philly, New York City, and San Francisco.
1:23
I cooked in all the fancy restaurants. I went
1:26
to Penn undergrad, and let's just say I didn't
1:29
do so well. I just wasn't ready for it. What
1:33
were you saying? Where was I studying? What were
1:35
you studying? That's also another great conversation.
1:39
So I started in architecture, and then I went
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to art, and then I went to mathematics, maybe?
1:46
Oh, okay. But I actually got the degree during
1:49
COVID. I got two degrees during COVID, positive
1:51
psych and organizational anthropology from the
1:54
School of Wharton. Oh, yeah. Yeah. And then I
1:58
went back for some software engineering and apps,
2:00
and that was just, like, such a useless journey.
2:02
I mean, it was fine. It was good, right? It was
2:04
the journey. It was the journey. Yes. So I started
2:07
as a chef. I realized when I got clean and sober
2:09
that I was like, this wasn't a good fit for my
2:12
work -life balance anymore. And I was trying
2:16
to figure out how to get out of the industry.
2:18
Because once you're in the industry and you're
2:20
in that line of work, you don't know what else
2:21
you're good at. I'm good at cooking. I'm an incredible
2:25
line cook. I am always the strongest line cook
2:28
in the kitchen. And, yes, I will challenge anyone
2:30
in that. And it's an art form. Iron chef. Yes.
2:33
It's an art. It's an absolute art form, right?
2:35
And, like, you get so deep in your art form that
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it's hard to see that there's other stuff going
2:40
on. I got clean about eight years ago, and I
2:44
was, like, started to, like, make my way out,
2:46
right? Like, claw my way out. I went back to
2:50
Penn for the coding boot camp. I did it. It was
2:54
doable. But then I was like, wow, this is not
2:57
for me. This is not for me. We've swung the pendulum
3:01
a little too far in the other direction. And
3:03
I'm like super social. I always worked in open
3:05
kitchens. I'm always like the face of the kitchen
3:07
or taking pictures or writing. You should see
3:09
my notebooks. They're like big, colorful, like
3:12
whatever. So then I'm like sitting behind a computer
3:14
like, I mean, I could do this, but I don't want
3:16
to do this. So I started knocking on people's
3:19
doors who knew me from before. They're like,
3:22
why don't you just stay in the industry in a
3:23
different form? So long story short, I started
3:26
poking the PR world. And that's when also the
3:30
creators started coming around. I remember the
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first one, the creator that caught my attention,
3:35
where I was like, that guy's doing incredible
3:37
things. I could probably do something like that.
3:40
And it was Feeding Time TV. I don't know if you
3:42
guys know who that is. His name's Dave. He's
3:45
a good friend of mine now. But I remember being
3:47
like, I could probably do something like that,
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right? And so this company hired me for a part
3:53
-time as a PR person, as a content creator, as
3:55
a social media manager. Even before that, I was
3:58
like, that's what I'm going to do. So I started
4:00
at LLC, and I was like, I'm going to do this.
4:02
And I was like, I don't know how to do this.
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I definitely don't know how to do this. I mean,
4:06
I knew how to do it, but I didn't have the organizational
4:08
skills to get there. So I worked with a PR company
4:11
part -time, and then I needed to cut ways from
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them. I was like, oh, I can do this. So I launched
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215 Philly Food. When I was there, I launched
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215 Philly Food as a portfolio. Because, like,
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you know, as chefs, they're like, we don't have
4:26
resumes. Like, you just, you know their name,
4:28
right? It's either, like, can you cook or not?
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Like, you come in, you can tell if someone can
4:32
cook or not. And then you, like, judge their
4:34
attitudes and their knife skills. So they're
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like, where's your portfolio? I'm like, what?
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Where's your resume? I'm like, I don't have any
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of those. So I started building 215 Philly Food.
4:44
as a portfolio, and then it just took it on its
4:48
own crazy art life. It was awesome. Awesome.
4:51
Let's go back a little bit. What type of cuisine
4:55
were we doing, and what brought us from one city
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to the next? Okay, so I went to Culinary Institute
5:03
of America. I kicked out of Penn. I started cooking,
5:06
and I was general manager of a restaurant, and
5:08
then the pastry chef quit, and I was like, I
5:10
can do that. And I was like, I can't do this
5:12
either. This is crazy. I have way too much confidence
5:16
for this. So then I went to CIA, and then they
5:20
put you in these programs, like they're called
5:23
externships. So I went to New York City, and
5:25
I worked for De Niro and Drew Neaport. And that's
5:29
probably fine dining, right? But they were like,
5:32
you need to be somewhere like upper echelon,
5:34
like learning like tweezer food and all that.
5:37
I graduated culinary school, and then I went
5:39
back to New York City because they were like,
5:41
girls can't cook in New York. I'm like, I guess
5:42
I'm going to New York. Yeah. Right? Tell me no.
5:44
Yeah. I'll show you the way. I'll show you the
5:46
way. So I was the opening butcher, in -house
5:50
butcher at Governor. That's so badass. It's pretty
5:52
cool, right? Yeah. It was so scary. Oh my gosh.
5:55
You know, get it out of the car and get it on
5:57
your table. I'm like, okay, I'll figure it out.
6:00
Yeah, squats. I was considered a commis back
6:02
then. So that's like, in the trade world, that's
6:06
apprentice. Right? You don't get paid anything.
6:09
Oh, literally nothing. In New York City. In New
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York City. Like, working 80 -hour weeks. All
6:15
the guys I trained with now have, like, Michelin
6:17
stars, are doing these incredible things. Call
6:20
you for a reservation. Yeah. I mean, if you talk
6:23
to any chefs or cooks, you know, this is the
6:24
kind of people that, like, you see the bear?
6:26
Yeah. This is the bear. Like, he has flashbacks
6:29
of, like, that kitchen is what, like, what we
6:31
were working in. And I remember looking, there's
6:34
this one time we're both commis, which means
6:35
we're a low man on the totem pole. We get in
6:37
at 5 a .m. and we're dismissed when we get dismissed,
6:39
right? But BJ mastered the art of standing up
6:44
and sleeping with his eyes open. And I was like,
6:46
are you sleeping right now? And he's like, he's
6:49
just picking time. I was like, move your head.
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So Hurricane Sandy happened. I moved back to
6:58
Philly. And then Michael Mina recruited me from
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San Francisco. So they pulled out like the red
7:03
carpet. They were like, you see this farmer's
7:06
market over at the Ferry Building? Right. You
7:08
know, we shop here every weekend. I'll say, I'm
7:09
in. I'm in. And then I moved back here and started
7:12
up. Last place I worked at and helped open was
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Hilo Taco. You serve up food recommendations
7:18
on the 215 Philly Food Feed. For sure. Would
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you like to give us restaurant recommendations
7:25
near venues where we see our favorite performing
7:28
arts companies? Yeah. We'll move across the city
7:31
from east to west. The challenge is that we need
7:34
to be able to make a reservation at any of the
7:37
recommended restaurants. For sure. So, Ensemble
7:40
Arts Broadway at Forest Theater. So, I mean,
7:44
there's the high -low tacos across the street,
7:46
I think. That's a spot. I'm pretty sure it's
7:49
across the street. Yeah. Hello Taco. And I'm
7:51
going to tell you what to get. Okay. Yes. You're
7:54
going to get the crispy shrimp taco. Any of the
7:56
tacos, they all come on flour tortillas. I've
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made, with Jeff, the owner, over 10 ,000 of those
8:01
tortillas. They're flour tortillas. Okay. They
8:04
are absolutely incredible. And then there's the
8:07
queso and chips dip. So I know it's not like,
8:10
you know, ideal, like sit down, like white napkin,
8:13
but like this food, you will never forget. Can
8:16
you take it to go? Because sometimes I really
8:17
want to get out of the dress. Oh, yes. Okay,
8:21
take it to go. That's nice. You can also have
8:23
it delivered right here. Oh, that's perfect.
8:25
It is. And it travels really well. We did a lot
8:28
of research. Okay, yep, yep, yep. And research
8:30
time and testing. Traveling, walking tacos. Yes,
8:32
exactly. All right, where are we going next?
8:35
Philadelphia Ballet at the Academy of Music.
8:37
So we're on broad. All right, so it depends if,
8:40
like, what the weather is outside. I'm thinking
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Little Nona's. Oh, nice. Little Nona's is, like,
8:47
two or three blocks away, so maybe skip the heels,
8:50
wear flats. Nice. Meatballs. It's just the cutest
8:54
place ever. To Philadelphia Chamber Music Society
8:57
and Philadelphia Orchestra at the Kimmel Center.
9:00
That's just one, two blocks north, right? Or
9:02
two blocks south. It's two blocks south. So I
9:06
said for this one, I haven't been here yet. Like,
9:09
I have to make time to get there. La Jefa. Oh,
9:12
yes. Right? Okay. But I also gave options for,
9:16
like, if you're not really an adventurous eater,
9:19
go to Monk's and order mussels. Yes. Right? Because
9:22
that's walking distance. Delicious. Just, like,
9:23
be conscious of your, like, shoe wear. Correct.
9:26
Exactly. You know? And then there's a place that
9:28
I've been going to forever, and it's La Viola.
9:31
And there's East and West. Yes. You know exactly
9:34
what I'm talking about. Yes. You know exactly
9:35
what I'm talking about. It's across the, and
9:36
east and west, only across the street from each
9:38
other. Between, I think, Pine and Spruce. So
9:42
I personally love the west one. The east one
9:46
is where my brother had his, what is it called?
9:47
Rehearsal dinner. Rehearsal dinner. Yep. It's
9:50
like the spot for like large groups to, that's
9:53
just like. Pile in there and have an amazing
9:56
meal. Listen, I'm going to tell you about one
9:57
dish that is burned into my memory. I never order
10:00
anything else, and I really hope it's still in
10:02
there. It's called the salmon tagliatelle. So
10:04
it's like salmon in a blush off with tagliatelle
10:08
pasta. Noted. I love it. We're at Ballet X and
10:13
the Philadelphia Theater Company at the Suzanne
10:15
Roberts. Because that's closer to south, right?
10:18
Yep. All right. So this is not reservations,
10:20
but you could also just walk in. Okay. I don't
10:22
know if you guys have heard of jacket potatoes.
10:24
No. All right. So it's called Monspots. So jacket
10:27
potato is a viral sensation over in the UK. Okay.
10:31
So a jacket potato is cooked a special way and
10:35
it gets like crispy, so crispy it releases from
10:37
the potato. So it's like a baked potato, but
10:40
this is not like a baked potato. Right? So it
10:42
releases from the potato, and then they smash
10:44
it, they cut it, and they smash it down, and
10:46
they fluff it up with butter, and put cheese
10:48
on top. It's like creative global cuisine. I
10:51
think the traditional one is... Chili with, like,
10:56
a coleslaw or whatever. But I recently had, like,
10:59
rendang. You know what that is? Malaysian beef.
11:01
Yes. With a ulam and then a slaw. And this is
11:06
at Mod's Buds? Mod's Buds. Okay. Mod's Buds.
11:09
14th and South. Okay. And then I have one if
11:13
you want to do adventure. Oh, yeah. Okay, so
11:16
I don't know how you guys feel about hopping
11:18
on the Broad Street line. Let's get on. Okay,
11:20
so you go down. And you get off at Snyder, maybe?
11:24
Okay. We're down there. So then you walk two
11:27
blocks up Pashunk, and you're going to hit my
11:30
favorite BYOB in the city. It's called Bucatini.
11:33
And they make all their pastas in -house. It
11:34
changes his menu seasonally. And you want the
11:39
South Philly vibes. You want a night out when
11:42
you're going to the theater. Or just take the
11:44
Uber, right? Take the Uber. I'm sure it's like
11:47
a $10 Uber ride. You'll be fine. You'll be fine.
11:49
Yes. I was trying to make it feasible for all
11:51
the listeners. This is perfect. Okay, yeah. You'll
11:54
be fine, I promise you. South Philly will not
11:57
hurt you. No, no. That sounds amazing. Interact
12:01
Theater Company at the Drake. I don't know if
12:03
you can get reservations there, but you can always
12:06
just wiggle up to the bar in Good Dog. Rue, let's
12:10
forget our theater night out. What are your top
12:16
spots right now? Right? Maybe it's new. Maybe
12:18
it's a tradition. Maybe it's a chef we should
12:22
keep our eye on. Well, it depends on what kind
12:24
of food. Like, where are my top spots? Like,
12:27
for hoagies and cutlet sandwiches and, like,
12:30
cold. Let us know. I am always going to Farina
12:32
DeVita and Antonio's on Rittner. Their cutlets
12:35
game is unmatched. Okay. It is just small. I
12:40
mean, I want to say hoagie shop, but they would
12:42
prefer, I said, like Italian sandwich shop. Yes.
12:44
You know everybody. Everybody talks to you. You
12:48
get the best cutlets in the entire world at those
12:51
two places. Best sushi in the city. So, like,
12:54
listen, I'm not a snob about sushi. Yeah. But
12:57
baked sushi up on Samson. Yep. Okay. Yep. I will
13:01
tell you off the record where not to get sushi.
13:04
Okay. Best Mexican. All right, so there's, like,
13:07
different levels to Mexican. You want, like,
13:09
authentic, you're going to, like, Los Galos,
13:11
down deep in South. I will say there's this place
13:14
called Palenque on Washington Ave. They have
13:18
these shrimp tacos that I can never stop thinking
13:20
about. And they're on flour tortillas. I'm more
13:22
of a flour tortilla kind of girl. Food trend
13:24
that needs to die. The foams. I think it has
13:27
died. Oh, my God. But, so we were out in Harvey
13:31
Cedars. Like, we were out at the shore last weekend.
13:34
We went to this place. The meatballs, the marinara,
13:37
and a side of ricotta. And it had, like, lemon
13:40
in it. And my friends were like, no, no, it's
13:41
just foam. I'm like, bro, that's rancid. That's
13:44
rancid. That is not foam. That is bad. No, they
13:48
did it wrong. And I was like, no, it's fine.
13:52
And I was like, no, no, no. You're going to regret
13:54
that later. And then I was like, my other chef,
13:57
my chef buddy was there, too. And I was like,
13:58
yo, yo, come here. I was like, just taste this.
14:00
He's like, no, what is happening? So that wasn't
14:03
happening. Let me talk about the up -and -coming
14:06
stars. Or, like, just people that are stars.
14:08
My favorite restaurant will forever be Hercules
14:10
Supper Club. Amanda, all of those women. Anna,
14:13
they're incredible women. I will go to bat for
14:16
women -owned businesses all day long. And it's
14:19
just, like, such a unique experience. I really
14:22
like, I talked about Bucatini earlier. Bucatini
14:25
is, like, when someone's coming in from out of
14:27
town and you want to, like, show them, like,
14:30
the family spot. That's Bucatini. Right? So what
14:32
is La Viola now? It's Bucatini. Other restaurants
14:35
that... He's always been top -notch, top -tier,
14:39
high -caliber, running with it. And it's Scampi.
14:43
Liz Groth is... I don't know if you guys know
14:45
who that is. Scampi. Scampi. That's in Queen
14:48
Village, near Queen Village. It is now. So she
14:49
started as Couch Cafe, and then she started doing
14:51
pop -up to get her brick -and -mortar. So now
14:54
she has her brick -and -mortar, and it is...
14:56
Okay, delicious. Oh, I love that. All right.
14:58
And she's just so weird, you can't help but be
15:00
like, I love you. She comes out. It's kind of
15:04
similar to her place a little bit, where you're
15:07
on her tasty menu. There's no substitutions.
15:09
You're coming in and you're just. No choices.
15:11
Oh, and Tessany. So Biedermann's low owners,
15:14
Lauren, the daughter, opened up her own restaurant.
15:17
Tessany. Oh, I love that. Seafood focused. Okay.
15:21
Get the seafood. Plateau, not platter, plateau.
15:23
Oh, that sounds amazing. Yes, yes. Really special
15:29
anniversary date night. I want to make it bougie.
15:32
Where am I going? All right, if we're trying
15:35
to, like, get the feelings going, right? DTR?
15:39
Yeah. I don't know what DTR means. Define the
15:42
relationship, you DTR. Oh. I'm already like,
15:45
I thought we were in it already. You're in it
15:47
already? We're celebrating. We survived. We survived.
15:50
We survived. And maybe we'll spark tonight. Okay,
15:54
you're ovulating. How about that? Right, so I
15:59
love Chad and that family that owns Friday, Saturday,
16:03
Sunday. But listen. Okay. Downstairs at the lover's
16:06
bar is where I would go to have a romantic dinner.
16:10
Wait, Friday, Saturday, Sunday has a downstairs?
16:12
Yeah, and it's walk -in. Stop. Yeah, and the
16:16
food's incredible. And it's dark. It's sexy.
16:19
It's got this playlist. I've even asked for the
16:21
playlist. They're like, that's top secret. I'm
16:23
like, give me the playlist. So I'm in there with
16:26
a Shazam. The whole night. The whole night. Next
16:31
one. Next one. Like. As far as, I mean, there's.
16:35
You could start like a bootleg Spotify channel.
16:38
I'm like, we're friends. Give me this. I'll keep
16:40
coming in. Or else, yeah. That's where I would
16:43
go. That's perfect. That's perfect. Because then
16:45
you're not waiting. I think a tasty menu for
16:48
me. Oh, and Honeysuckle. Omar and Sybil are doing
16:51
very special things there. I love that. We want
16:54
to transition into a grant that you've been working
16:58
on and specifically around food waste. I've been
17:02
doing this content thing for about a year now.
17:04
And I started to attract the attention of...
17:08
other i guess like journalists because i do a
17:11
lot of like community impact work like first
17:13
thing i did was during covid uh was people's
17:16
kitchen and i was like the managing chef there
17:19
so we would take donated food and then we would
17:22
not like repurpose it but we would make dinners
17:24
for like 500 people in the community a day monday
17:28
through friday and then there was all these like
17:31
resources that I knew about from my chef days
17:34
so I started making videos on how to make that
17:37
like what what those community fridges are those
17:40
yellow ones you see all over the city or like
17:42
if you need free groceries this is where you
17:44
can go there's homies helping homies like how
17:48
does that work so I started doing videos on that
17:51
or like I remember the video that caught the
17:52
attention of the Lenfest Institute who gave me
17:55
the grant was this is how you can donate to a
17:58
community fridge And you just go and buy all
18:01
the groceries. And then you make a bunch of whatever
18:03
you want to make. I made like 200 sandwiches
18:05
with a friend. Just like on the kitchen counter.
18:08
And then we put it in the fridge. And then you
18:10
submit your receipts and you get reimbursed.
18:12
The people at the fridges get like a nice meal.
18:15
Someone sent me this link. I didn't know that
18:17
they were reimbursing people for that. They are.
18:19
You should follow along my social media. And
18:20
you can just drop it off. You can just drop it
18:23
off. You don't need the reimbursement or anything
18:25
like that. You can just go to these spots. Okay.
18:28
Yeah, but I think it's more I was trying to get,
18:30
like, share with the community how you can do
18:34
something with your family. Right. Give back.
18:36
Correct. Right. And work together. And I'm really
18:38
about neighbor, taking care of my neighbors,
18:40
making sure, because, like, I'm so involved in
18:43
the food community that, like, it makes me really
18:46
sad when people don't have, like, the food or
18:49
access to it or, like, going hungry. Correct.
18:52
Which is absolutely insane with the amount of
18:53
food waste that we deal with. Someone sent me
18:55
a link. They were like, you should apply for
18:57
this. And I remember going into, like, the chat
18:59
meeting before just to, like, ask questions.
19:02
And I was like, I don't know if I'm supposed
19:03
to be here. But, like, this is what I do. And
19:10
then I was like, do you think I should apply?
19:12
And they're like, just apply. Just apply. And
19:14
then so I applied. I filled out my proposal for
19:17
the grant. And I made up this big thing about
19:19
the Philly food systems. And I followed food
19:22
waste through the entire. the city of Philadelphia,
19:25
how it starts and who deals with it and how it's
19:27
dealt with. And then the grant I won was through
19:30
Lenfest Institute. I was paired with the newsroom.
19:33
So they were training me how to do journalist
19:36
approach to content. But I told stories underneath
19:39
the green Philly umbrella, which is its own newsroom.
19:42
I think we did six videos for a series. And it
19:46
did follow food waste, but it was really cool.
19:48
So I got to run around and do all the stuff I
19:51
love. Talk to people. And then be like, so how
19:55
did you get this? How does this work? What's
19:57
going on here? Ask the questions to everyone.
20:00
People get their news from different sources
20:02
now, right? And they'd rather have it from someone
20:05
like me running around being like, this is the
20:07
coolest food pantry I've ever found. Right, yes.
20:10
I swear, millions of views on that. I love that.
20:13
So I started at Sharing Excess down in the Philadelphia
20:18
Produce. The big one. The biggest. Is that the
20:21
one, like, there's a gate all there? There's
20:24
a huge warehouse? Huge, huge. And can anyone
20:27
go in there? You can. You have to be, like, a
20:30
specific buyer. No, you can go in. Okay. You
20:33
might not have to be a buyer. I don't know. In
20:35
that warehouse are all the produce buyers from
20:39
the entire world, right? So they ship their produce.
20:41
And then all of these grocery stores. The lady
20:44
on the corner with the produce, like they all
20:46
come there and buy their produce. Your produce
20:49
is not coming from multiple places. It's coming
20:50
from that warehouse. Say there's like a pallet
20:53
of strawberries like this high. If there's like
20:55
one in the pallet that has gotten smashed, they
20:59
just throw the whole pallet away. So I learned
21:02
this and then they showed me. Because they have
21:04
to. It's more cost effective rather than them
21:07
go through the pallet. So Sharing Excess started
21:11
as a non -profit that came in and would take
21:15
that pallet and they opened up within the produce
21:19
market and they said, just drop it off here,
21:21
we'll sort it and redistribute it to the community.
21:23
And so instead of a thousand pounds of strawberries
21:27
going in the trash, when they sort it... They
21:31
send it to any place, like a nonprofit or a grocery
21:35
giveaway that doesn't cost any money. So the
21:37
incentive was that the produce people that are,
21:41
instead of throwing it away, they get a tax break
21:43
if they donate it. Fast forward, then I followed
21:46
it from the rescued food to the different plate,
21:49
like Children's Hospital does free grocery giveaways
21:52
on Tuesdays and Thursdays, which was run by my
21:54
friend Abby. So then I followed her to the children's
21:57
hospitals, grocery giveaways, and I did that.
21:59
I volunteered doing that for a little bit, did
22:01
videos on that. And then I did a video on Babashi
22:05
Food Pantry, which is a food pantry that is one
22:09
of the only food pantries that you could shop
22:11
at, like a grocery store. And it's free, and
22:14
they're open to anybody. It's amazing. That's
22:16
great. What neighborhood is that in? It's in
22:17
southwest Philly. Okay. It's not west. Right.
22:22
It's not south. But I thought it was one. And
22:25
then I took rescued foods to high schools. And
22:28
I taught there in their culinary program. I gave
22:31
a social media demo. And then we took the rescued
22:34
food and we cooked them. And that's how I did
22:36
that cooking lesson. Wow. And then the last one
22:39
was I followed food waste up into the Amish farms.
22:43
I applied for more grants and stuff like that.
22:46
If I could figure out a way to do that full time,
22:48
I would. I really could, because I remember I
22:53
went to the journalist, the ONA up in Chicago,
22:56
and they're like, this is our journalist. I was
22:58
like, hold on, am I a journalist? You're getting
23:02
there. You're getting there if you're not there
23:04
already. We are not journalists. Yes. Robert
23:08
and I. But it's fun to talk about things you
23:11
love. Yeah. Yeah. Bruce, thank you so much for
23:14
your time today. These were incredible stories,
23:16
incredible insights. Where can our audience find
23:20
you? I'm on all the platforms, the social media
23:22
platforms at 215 Philly Food. I don't really
23:26
answer TikTok DMs, but you can get me on Instagram
23:29
usually. That's true. That's how I got you. Yes.
23:33
Or email. Thank you so much. And we'll be right
23:36
back with rapid fire questions. And we're back
23:42
with brew. Quinn, 215 Philly food for rapid fire
23:46
questions. Your favorite Philadelphia neighborhood.
23:49
South Philly. Cheesesteaks with whiz or without?
23:54
Okay, so. You're glitching. No, because you're
23:57
asking it wrong. Which whiz? I have it written
24:00
right. Which whiz or without? Wait, is that right?
24:04
Neither of you are from here, are you? No. Okay.
24:07
So, which whiz is me and assumes that I'm going
24:11
to eat cheese whiz? Right. Yeah. I'm not going
24:13
to eat cheese with, but wit means with onions.
24:16
Oh, shit. You're exactly correct. And you've
24:21
never told me this. I know, I've never corrected
24:23
you this whole time. Have you guys been asking
24:26
people the same question? Sure have. Yes, yes.
24:28
And you know what? Everybody just answered it.
24:33
So, we've got a bunch of fakers. The cheesesteak
24:39
I like is with onions. Wit onions. And Coopertart.
24:44
And mayo, which is controversial. You know what,
24:47
though? I've heard more and more people add the
24:50
mayo, and then I heard it was more of a North
24:53
Philly thing than a South Philly thing. Favorite
24:55
beverage at the moment? I've shifted from Diet
24:58
Coke to Coke Zero. Oh, okay. All right. Okay,
25:02
sub -question to that. Which foreign country
25:04
has the best Coke? Ireland? Okay. They're all
25:09
different. Yeah. Ireland, maybe. London was good.
25:14
Nice. These are all the whitest places in the
25:17
world. Are you a Carrie, Miranda, Charlotte,
25:20
or Samantha? Samantha's the red -haired one.
25:23
Miranda's the red -haired one. No, I don't want
25:25
to be here. Are you a Charlie, Mac, Dennis, or
25:28
Dee? Mac. All right. I know. I want to be here.
25:30
be charlie i want to be charlie but i'm probably
25:32
mac yeah all right robert land this plane excellent
25:35
thank you so much everybody check out at 215
25:39
for all of the best spots to go in philly thanks
25:44
so much thank you yeah it was a pleasure Thanks
26:08
for tuning in to Philly Has Heart, your weekly
26:10
cultural update. Subscribe and join us next time
26:14
as we keep amplifying the artists shaping Philadelphia
26:18
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