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Daniel Frazier | The Story Behind Pharmacy Burger & Nashville's Burger Scene · Single Tree Nation Show

• 0:01
  welcome back to single tree nation guys
• 0:05
  i'm your man charlie eblin and as always
• 0:08
  we have our illustrious co-host mr derry
• 0:10
  wells with us everybody uh it is starting
• 0:13
  off to be an epic show already uh
• 0:16
  we are talking about illegally operated
• 0:19
  food trucks
• 0:22
  and uh and the distinction of when they
• 0:24
  were made yes and uh we keep adding
• 0:27
  time to how many years and days we've
• 0:30
  been open my first seems to be a
• 0:33
  very cognitive date so just fyi it's it's
• 0:37
  really kind of funny because may first was
• 0:40
  the first day that we legally started
• 0:42
  operating the food truck
• 0:44
  and uh the restaurant got its sign put
• 0:52
  up on may first see there you go
• 0:54
  so i just i use may first now
• 0:56
  as it's just your point at date yeah
• 0:58
  we were we were the business actually
• 1:01
  started in october of but we weren't fully
• 1:06
  licensed and operated with the food truck
• 1:08
  until
• 1:10
  a few months later okay yeah so hello
• 1:14
  hello we were we were we were we
• 1:16
  were doing other things backyard sales yes
• 1:19
  yes yes yes we were prepping prepping
• 1:23
  getting ready and making schedules yeah it
• 1:27
  took me six months to figure out how
• 1:29
  to open the door
• 1:29
  You build the inventory.
• 1:30
  Yeah, yeah, yeah.
• 1:33
  It's a process of layering seasoning.
• 1:40
  Look, guys,
• 1:42
  we have a pretty cool show today.
• 1:44
  We have a Nashville staple with us today.
• 1:48
  We have Daniel from the pharmacy.
• 1:51
  Mr. Daniel,
• 1:51
  thank you for coming to hang out with
• 1:53
  us today.
• 1:54
  We appreciate you.
• 1:55
  It's great to be here.
• 1:58
  You know,
• 1:59
  it's awesome kind of hearing you guys talk
• 2:00
  about things.
• 2:01
  I'm an MTSU alum,
• 2:03
  so living in East Nashville now for coming
• 2:06
  on fifteen years,
• 2:08
  I don't get this way as often as
• 2:10
  I used to,
• 2:11
  the way traffic is on twenty-four and
• 2:12
  stuff.
• 2:12
  I don't blame you.
• 2:14
  you could just say the way traffic is
• 2:16
  yeah it's not where but i grew up
• 2:19
  in smyrna went to mtsu and then and
• 2:21
  then i moved east and kind of never
• 2:23
  looked back but i it's it's nice being
• 2:25
  down this way and uh seeing all the
• 2:28
  ways it hasn't changed and has changed so
• 2:32
  i i i tell everybody all the time
• 2:34
  man this town is the exact same that
• 2:38
  doesn't look anything like it used to
• 2:40
  absolutely
• 2:42
  The more things change,
• 2:43
  the more it's the same.
• 2:44
  I mean,
• 2:47
  that is Murfreesboro in a nutshell.
• 2:49
  Yeah.
• 2:49
  It's a,
• 2:50
  you can get across town and I figured
• 2:52
  out that you can get across this town
• 2:55
  in ten minutes,
• 2:56
  or you can get across this town in
• 2:58
  one hour, in an hour.
• 3:00
  Right.
• 3:00
  There's no in between.
• 3:03
  My wife and I left the place,
• 3:05
  left the same destination to go to the
• 3:08
  same destination in two separate cars the
• 3:10
  other day.
• 3:12
  I went one direction, she went another.
• 3:16
  She got there twenty minutes before me.
• 3:21
  Did she use a map-assisted driving?
• 3:25
  No,
• 3:26
  she got on the interstate and scooted down
• 3:29
  the interstate and bypassed all the
• 3:31
  traffic and I went through town.
• 3:33
  wow okay i was just because i took
• 3:36
  the most direct route and she took yeah
• 3:39
  the yeah path less travel i am from
• 3:42
  here grown up here i mean been here
• 3:44
  since i was four and i will still
• 3:47
  take old traffic patterns that i'm used to
• 3:49
  yeah yeah
• 3:50
  and my wife we can get into the
• 3:53
  car to go somewhere we've been twenty
• 3:54
  times and she'll put it in her phone
• 3:56
  what are you doing we know how to
• 3:57
  get there yeah not this time of day
• 4:00
  the road didn't change she's right i now
• 4:03
  use downtown more than i've ever used it
• 4:05
  to circumvent anything memorial boulevard
• 4:07
  oh yeah it's crazy oh yeah so yeah
• 4:10
  yeah yeah i'd do anything i can to
• 4:13
  just not get in my car
• 4:19
  You need an autopilot, restaurant, home,
• 4:21
  that's it.
• 4:23
  I need a Segway.
• 4:25
  There it is.
• 4:27
  It's probably not a bad idea.
• 4:30
  That's right.
• 4:30
  I got a scooter.
• 4:34
  Not one you can put on sidewalks, though.
• 4:36
  you can it just frowned upon yeah he
• 4:40
  has a full fledged like nine hundred
• 4:42
  horsepower motorcycle or something like
• 4:44
  that okay don't let him a hundred
• 4:45
  horsepower motorcycle it's way too large
• 4:48
  to be operated on a motorcycle or on
• 4:49
  a sidewalk that's the point i need a
• 4:52
  nine hundred no you don't that's the last
• 4:55
  thing the olympics just wrapped up right
• 4:59
  and they were talking about i was noticing
• 5:01
  these drones following
• 5:03
  the luge and following the skiers.
• 5:05
  And I was like,
• 5:06
  I really want to see what they're capable
• 5:09
  of doing.
• 5:10
  The fastest recorded drone ever is like
• 5:13
  four hundred and twelve miles an hour.
• 5:16
  It was homemade.
• 5:18
  they three d printed it shaved it down
• 5:20
  came up with the thing put the motor
• 5:22
  in it and there it went and i
• 5:24
  was like we're in a world that we
• 5:25
  don't get like i mean four hundred miles
• 5:28
  an hour and it's homemade like it's not
• 5:30
  like right like it's insanity and so the
• 5:34
  question is is how fast did they go
• 5:37
  in the luge
• 5:39
  I don't know.
• 5:40
  I think like seventy eighty miles.
• 5:41
  Yes.
• 5:42
  So now I know that the drone fast.
• 5:44
  Right.
• 5:44
  The skeleton gets up right around seventy
• 5:47
  five or eighty.
• 5:48
  A lot of your skiers will break eighty
• 5:50
  eighty one eighty two somewhere in there.
• 5:52
  And I still can't make that concept of
• 5:54
  I'm going down a sheet of ice that
• 5:55
  fast.
• 5:56
  But it is really bizarre to think they're
• 5:58
  going highway speed.
• 5:59
  Yes.
• 6:00
  It doesn't it that it doesn't look it
• 6:02
  doesn't feel right.
• 6:03
  Yeah.
• 6:05
  Right.
• 6:05
  Yeah.
• 6:05
  Like a ninety degree angle.
• 6:06
  Right.
• 6:07
  I mean, it is, I don't care.
• 6:10
  So I grew up with the Olympics and
• 6:11
  I think a lot of our generation did,
• 6:14
  and it's still nostalgic for us.
• 6:16
  There are like,
• 6:17
  there are people now that are just like,
• 6:18
  let's the Olympics.
• 6:19
  Who cares?
• 6:20
  Like there's,
• 6:21
  I still look at those people.
• 6:23
  They are an athlete that we will never
• 6:25
  understand.
• 6:26
  yeah because and as much as i i
• 6:28
  will kind of hate on it for a
• 6:29
  second but it's because i love it even
• 6:31
  the guy's curling i dare you to get
• 6:34
  down in that position like when your left
• 6:36
  knee goes out and your buttocks is about
• 6:38
  three inches off your heel and you are
• 6:41
  sliding across the ice like there's just
• 6:44
  no i was trying to keep it radio
• 6:45
  friendly i didn't know how to do that
• 6:49
  But seriously,
• 6:50
  we couldn't even get in that position.
• 6:52
  And they're out there just time after
• 6:53
  time.
• 6:54
  I can't get on that position on carpet.
• 6:56
  You pop yourself on the wall.
• 7:01
  We got somebody here with a daggum burger
• 7:04
  restaurant.
• 7:04
  We're talking about calisthenics.
• 7:07
  Let's get going over here.
• 7:09
  Before we get there, I got to ask.
• 7:13
  Obviously,
• 7:14
  we just finished up the Winter Olympics.
• 7:15
  So are you a Winter Olympics guy or
• 7:18
  a Summer Olympics guy?
• 7:20
  You know, I think...
• 7:22
  So there's more going on in the Summer
• 7:24
  Olympics.
• 7:25
  But I've always... And they are like...
• 7:28
  I mean, they're the Olympics.
• 7:30
  You've got all the biggest sports...
• 7:33
  that matter the most are, I think,
• 7:35
  undeniably in the Summer Olympics.
• 7:39
  But there's something so charming about
• 7:41
  the Winter Olympics.
• 7:43
  There's a lot of just random sports that
• 7:47
  I find a lot of it really engaging.
• 7:49
  Daniel,
• 7:49
  I don't know if Nancy Kerrigan would say
• 7:51
  they were charming.
• 7:53
  Wow.
• 7:53
  Okay.
• 7:53
  Well, that's fair.
• 7:54
  That's fair.
• 8:02
  It's just random and arbitrary.
• 8:03
  And it also like, it shows up,
• 8:05
  there's a lot going on in the summer.
• 8:06
  So like, I feel like the summer Olympics,
• 8:08
  when you're a kid,
• 8:11
  They show up when you're out of school
• 8:12
  and you watch a lot of them as
• 8:13
  an adult.
• 8:13
  I've got way less time.
• 8:15
  But then the Winter Olympics crop up.
• 8:17
  There's no other sports on.
• 8:18
  It's like the middle of the season for
• 8:19
  hockey and basketball.
• 8:20
  So if you're a sports fan,
• 8:21
  there's like nothing happening.
• 8:22
  But hockey stops.
• 8:23
  Hockey stops for the Olympics as well.
• 8:26
  So it clears out.
• 8:28
  And then like, I've also,
• 8:29
  I didn't get sick this time,
• 8:30
  but there's a number of years I've gotten
• 8:31
  sick during the winter Olympics and just
• 8:33
  in like a feverish stupor watched people
• 8:35
  do curling and things.
• 8:37
  And it's like a, it's like a,
• 8:38
  it's a transcendent experience just like
• 8:40
  in the days watching and like, you know?
• 8:43
  And so like that there,
• 8:44
  I have more like wonderful memories of the
• 8:48
  winter Olympics, I think.
• 8:50
  And then the figures, I mean, I,
• 8:51
  you know, the figure skating is great.
• 8:53
  The there's all the,
• 8:54
  the speed skating's fun.
• 8:55
  The, but that's.
• 8:56
  The biathlon where they're shooting and
• 8:58
  skiing is amazing.
• 8:59
  That's crazy.
• 8:59
  There was one dude.
• 9:00
  They're shooting with like,
• 9:01
  like a hundred and fifty RPMs or not
• 9:04
  RPMs, but beats per minute or whatever.
• 9:06
  Yeah.
• 9:08
  There's one guy doing ten point eight
• 9:10
  miles per hour uphill in skis.
• 9:12
  That's crazy.
• 9:12
  Like,
• 9:12
  that's just insanity because he was he was
• 9:15
  on the that that part where he's going
• 9:17
  to do the shooting podium or whatever,
• 9:19
  and he's getting to do whatever he's
• 9:19
  doing.
• 9:20
  I think the part for me that makes
• 9:22
  winter better
• 9:24
  summer almost everything about the summer
• 9:27
  olympic elements are controlled my water
• 9:30
  temperature in the pool is just right yeah
• 9:32
  the air conditioning in the gym everything
• 9:34
  the only thing they really fight is the
• 9:37
  sun in track and field i mean even
• 9:40
  the rain as soon as it dries they
• 9:41
  go yeah you're sitting there i saw one
• 9:44
  of the the the uh ski jump things
• 9:48
  And when you're doing eighty miles an hour
• 9:50
  downhill in a snowstorm,
• 9:51
  you can't see where you're going to land.
• 9:54
  There's an element there that nature
• 9:55
  provides that you can't duplicate or
• 9:58
  anything else as much as we try.
• 10:00
  But then you hear about the curling ice
• 10:01
  scientist or whatever his name was,
• 10:03
  ice technologist, whatever.
• 10:05
  And he puts down ice and sprinkles in
• 10:07
  certain ways so that the curling stone
• 10:08
  doesn't bog down and this and that.
• 10:11
  But you can't have them go too fast.
• 10:12
  Like there's a science to it.
• 10:15
  And he's like, yeah.
• 10:16
  head science culture or ice culturist i'm
• 10:18
  like what like that's just whatever's name
• 10:21
  that is silly that's the point and i
• 10:23
  made it but uh there's culture i love
• 10:26
  it that's outstanding that needs to be the
• 10:31
  name of the guy behind the bar that
• 10:32
  makes the fancy cubes what's his title ice
• 10:35
  culturist you want round or square
• 10:39
  Or cylinder.
• 10:40
  Have you seen the thing where these bars
• 10:44
  and restaurants now are putting in full
• 10:46
  cubes of ice?
• 10:47
  And when you pour the drink into it,
• 10:49
  depending on whatever alcohol,
• 10:50
  it looks like it's a full glass.
• 10:52
  And then you lift the thing of ice
• 10:53
  out and there's about this much fluid in
• 10:55
  the bottom.
• 10:55
  The whole glass is surrounded by this ice
• 10:58
  cube.
• 10:59
  A cocktail bar thing.
• 11:00
  Yeah.
• 11:01
  i'm not saying you know what you're paying
• 11:02
  for you're going to a high-end cocktail
• 11:04
  bar but it seems just yeah almost shady
• 11:08
  like it yeah but the mint looks good
• 11:10
  yeah you know i think in a mixologist
• 11:13
  way there's something about the liquid and
• 11:15
  i like the liquid to ice ratio they're
• 11:17
  trying to chill it down yep but it
• 11:19
  can feel fraudulent if it's not because i
• 11:22
  mean you're buying a shot for twenty
• 11:23
  dollars you are you are
• 11:26
  you are and if i think about it
• 11:27
  from that aspect once cocktails hit
• 11:29
  sixteen dollars in nashville it starts i
• 11:31
  just look at the menu and i'm not
• 11:33
  even getting one and it hurts me and
• 11:35
  it's and that's not and they're not that
• 11:36
  cheap anymore now we're about we're about
• 11:38
  to cross over that next year with property
• 11:40
  taxes go up oh my word i can't
• 11:43
  believe all the stories coming out about
• 11:45
  that
• 11:47
  I was interested in asking y'all about
• 11:48
  that because I know some of the bigger
• 11:50
  places.
• 11:51
  I mean, Acme Feed,
• 11:52
  he's obviously got a lot of the notoriety
• 11:53
  because his is such a huge impact
• 11:55
  downtown.
• 11:56
  Yes.
• 11:57
  His is ridiculous.
• 11:58
  But even Kerry Ringel has spoken out about
• 12:01
  it.
• 12:01
  I've wanted to know.
• 12:02
  Kerry's been very vocal about it for a
• 12:03
  long time.
• 12:04
  But the impact that that has to even
• 12:07
  a smaller market like you guys.
• 12:09
  Smaller footprint.
• 12:10
  Your building's not as massive.
• 12:11
  You don't have as much land associated
• 12:12
  with it.
• 12:14
  What does that begin to look like when
• 12:16
  you're accounting for all the variables
• 12:19
  that you know that another year holds?
• 12:22
  So that's a great question.
• 12:24
  It's you try to do your best to
• 12:28
  to like like budget and get ahead of
• 12:30
  it.
• 12:31
  Some of these things you don't know till
• 12:32
  they show up.
• 12:32
  Like,
• 12:33
  I don't think ours is I don't think
• 12:34
  ours for this year's come in yet,
• 12:35
  but some of the things are proposed.
• 12:37
  But there's been
• 12:39
  i mean i live real close to the
• 12:41
  to the to the building too and like
• 12:43
  mine keeps ticking up as well personally
• 12:45
  and it's like you know personally and
• 12:48
  professionally it's like all those things
• 12:49
  they they hurt a lot i know acme
• 12:51
  which is like i don't know how busy
• 12:54
  they've been like he's he's saying he's
• 12:56
  thinking he'll have to shut down if they
• 12:58
  go through that so i don't know we're
• 13:00
  we're
• 13:01
  We hopefully won't be that dire for us
• 13:04
  where we're at, but I, it, it is,
• 13:05
  it's one of those things that you,
• 13:08
  you understand that, you know,
• 13:13
  Everything's getting more expensive,
• 13:15
  but at some point,
• 13:16
  we've got to find a way to be
• 13:17
  more efficient.
• 13:19
  We're trying to do that as a company.
• 13:21
  We need that from the state as well
• 13:25
  or the city and all those things to
• 13:28
  make that make sense.
• 13:30
  It's...
• 13:31
  it's it's tough and it's you know i'm
• 13:34
  not just proposed right now is that the
• 13:36
  thing or is it actually already been
• 13:38
  passed i i'm not aware i don't know
• 13:40
  i think it's proposed i believe so um
• 13:43
  but i think they're moving forward with
• 13:45
  the proposal because is it one of those
• 13:47
  things where we're going to scare you and
• 13:48
  the thing is this
• 13:50
  We're going to work real hard to bring
• 13:51
  it down.
• 13:53
  Hey, look,
• 13:53
  it only went up half of what we
• 13:55
  thought it was.
• 13:57
  Because I hate that cat and mouse game
• 13:59
  that the local entities play with us
• 14:03
  because ultimately it's like what you and
• 14:06
  I have discussed in the past.
• 14:07
  It's not just the owner.
• 14:09
  you have operators, you have waiters,
• 14:11
  you have, you know,
• 14:12
  everybody that's helping out within our
• 14:14
  company is affected by that.
• 14:16
  And if the company is to succeed or
• 14:19
  be viable and stay open,
• 14:21
  something's got to give.
• 14:22
  And so I think that efficiency for he
• 14:25
  mentioned Acme, you know,
• 14:28
  acne's looking at having a five hundred
• 14:31
  thousand dollar increase right right yeah
• 14:34
  like you you they're already paying six
• 14:36
  figures in property taxes and their
• 14:38
  property taxes are going to go up over
• 14:40
  six hundred thousand dollars a year he
• 14:42
  said that was more than their revenue
• 14:45
  Like probably more than their profit,
• 14:47
  not more than their revenue.
• 14:48
  Yeah.
• 14:49
  That was the word he said,
• 14:50
  but whatever it is though, their, their,
• 14:55
  their revenue is quite higher than that.
• 14:56
  But yeah.
• 14:57
  Um, I mean, look even,
• 15:00
  and I don't know what Acme's revenue is
• 15:02
  and that's fine, but you know, let's just,
• 15:05
  let's just say on the, I mean,
• 15:06
  I mean, that's a pretty large building.
• 15:08
  It is.
• 15:08
  And it would,
• 15:09
  isn't it like fifty thousand square feet
• 15:10
  or something along those lines?
• 15:13
  I think that sounds right.
• 15:14
  Somewhere in that neighborhood.
• 15:16
  It's the three floors and a rooftop.
• 15:19
  Do they count the rooftop as useful space
• 15:21
  if you have access to it?
• 15:23
  Is that how that's... I don't know.
• 15:25
  Because those are all elements.
• 15:26
  Because, I mean...
• 15:28
  Kid Rock's got rooftop access.
• 15:30
  Al Dean's, I think,
• 15:32
  Jelly Rolls Place does.
• 15:33
  So if they've all got this rooftop access,
• 15:35
  is that, quote, additional square footage?
• 15:37
  So that counts on that usable space price
• 15:39
  going up?
• 15:40
  Or is it purely just the footprint?
• 15:43
  And that's the things I don't know.
• 15:46
  At the end of the day,
• 15:48
  even if they do ten million a year
• 15:52
  and they're profiting a million dollars a
• 15:54
  year,
• 15:56
  I mean,
• 15:58
  you just cut their profit in half, right?
• 16:00
  Absolutely.
• 16:01
  Yes.
• 16:02
  That's crazy.
• 16:03
  And I mean, that, that is, that is,
• 16:05
  that's beyond, I mean, it's crazy.
• 16:07
  It's asinine.
• 16:08
  It's ridiculous.
• 16:09
  Yeah.
• 16:09
  I mean,
• 16:10
  to take half of the money I make
• 16:12
  every year in property taxes.
• 16:15
  And in one fell swoop, they didn't even,
• 16:17
  there's no gradual buildup here.
• 16:19
  No.
• 16:20
  And look, five years ago,
• 16:21
  they did a thirty seven percent tax
• 16:23
  increase on property.
• 16:24
  So like in the middle of the pandemic.
• 16:27
  So, I mean, they already went from paying,
• 16:30
  you know,
• 16:30
  seventy eighty thousand dollars a year to
• 16:32
  one hundred and something thousand dollars
• 16:34
  a year.
• 16:34
  Yeah.
• 16:34
  And now they're going to do another one
• 16:36
  that's going to be good.
• 16:38
  It's like, yeah, it's crazy.
• 16:39
  You know, I mean,
• 16:40
  at some point in time,
• 16:42
  you hit the nail on the head at
• 16:43
  some point in time.
• 16:44
  You know, one of two things happens.
• 16:47
  You either pay fifty dollars for,
• 16:49
  you know,
• 16:50
  a cheeseburger and fries or that business
• 16:54
  doesn't exist anymore.
• 16:55
  Yeah.
• 16:56
  And and, you know,
• 16:57
  the the bad part is,
• 17:00
  is our and I can't even say our
• 17:03
  but the mayor of Nashville said, well,
• 17:06
  that's not my problem.
• 17:08
  that yeah that that's the problem yeah you
• 17:11
  know that's that's the bad part well
• 17:12
  there's also uh because it is this problem
• 17:15
  there's a flip side to this where acne
• 17:18
  is very much part of that downtown
• 17:20
  touristy group and then you get the guys
• 17:22
  like the pharmacy who are in the
• 17:24
  neighborhoods yeah who know their
• 17:25
  customers everybody's coming in i mean you
• 17:27
  and i were at downtown
• 17:30
  I paid twenty one dollars for a drink.
• 17:31
  Yeah.
• 17:32
  Yeah.
• 17:32
  And I was blown away because if I'd
• 17:34
  gone anywhere else and done that,
• 17:35
  I'd have been like, what are you doing?
• 17:37
  Yeah.
• 17:37
  We were being tourists that night.
• 17:39
  I don't go to Nashville very often,
• 17:40
  so I was having a big time with
• 17:42
  it.
• 17:42
  But yeah, just as easily.
• 17:45
  i can drive eight minutes down the road
• 17:47
  be at the pharmacy and enjoy probably a
• 17:51
  waiter waitress that i know who i have
• 17:52
  a conversation with yeah yeah get to know
• 17:55
  the guy behind the counter and i know
• 17:57
  my food is sourced locally instead of out
• 18:00
  of the third tier kitchen here whatever
• 18:01
  and
• 18:02
  And so there's that aspect there of
• 18:04
  there's a push and pull.
• 18:05
  And I hope that what some of this
• 18:07
  translates,
• 18:08
  I don't want to decimate the tourist part
• 18:09
  of Nashville,
• 18:10
  but I hope that some of this translates
• 18:12
  to getting back to the neighborhood
• 18:15
  support of the local folks and being able
• 18:18
  to encourage them and being able to kind
• 18:21
  of keep my local spot local.
• 18:25
  Let's take a quick break and then we'll
• 18:27
  come back and dive a little bit more
• 18:30
  into the pharmacy and the local.
• 18:34
  what uh what kind of time frame do
• 18:36
  you have right there that's what i thought
• 18:40
  where did that time go we talked for
• 18:43
  quite a while this is the fastest show
• 18:44
  we've ever done
• 18:46
  welcome back to single tree nation guys
• 18:49
  look we are we are sitting here with
• 18:51
  daniel from the pharmacy and we are chit
• 18:52
  chatting about all kinds of things
• 18:55
  nashville um but we're gonna we're gonna
• 18:58
  circle back around and dive into more
• 19:01
  about the pharmacy um daniel for those who
• 19:04
  don't know uh
• 19:08
  who and what the pharmacy is give us
• 19:11
  a little bit of synopsis of of what
• 19:15
  what is the pharmacy yeah so we're a
• 19:18
  the pharmacy burger parlor and beer garden
• 19:21
  uh our flagship full service brick and
• 19:24
  mortar restaurant is in east nashville
• 19:26
  opened december twenty seventh of twenty
• 19:28
  eleven so we're in our fifteenth year
• 19:31
  We've been around a good little while and
• 19:34
  it's been great to be in East Nashville
• 19:37
  where we've really seen the neighborhood
• 19:42
  rapidly change in that fifteen years that
• 19:44
  kind of right at the beginning of the
• 19:46
  twenty tens,
• 19:46
  it went from an area a lot of
• 19:48
  people would have avoided or there wasn't
• 19:50
  really a reason to go to lots of
• 19:53
  families, lots of young people moving in,
• 19:55
  which is what I did at that time.
• 19:59
  And it was really cool to see that
• 20:01
  that process happened really rapidly over
• 20:04
  that next five years.
• 20:06
  And then now it's like it feels like
• 20:07
  this established thing.
• 20:09
  There's a Publix now and there's you know,
• 20:12
  the sad news is we've lost you know,
• 20:13
  we had a couple of local grocery stores
• 20:16
  through that process,
• 20:16
  one of those closed and we still have
• 20:19
  the other.
• 20:20
  But, you know, at the same time,
• 20:22
  it's a better place to raise a family
• 20:24
  than it used to be.
• 20:25
  And so like being a part of that
• 20:27
  change was, has been really exciting.
• 20:32
  But we serve burgers.
• 20:34
  Our tagline is Nashville's worst burger
• 20:36
  because we also make our own sausages in
• 20:38
  house.
• 20:39
  We have a custom built smoker where we
• 20:41
  case grind and smoke our own German
• 20:43
  sausages, German style sausages,
• 20:46
  which we're really proud of.
• 20:48
  Beautiful,
• 20:49
  large beer garden out in the back.
• 20:52
  backyard actually with the ice storm we
• 20:54
  lost a bunch of tree limbs so we
• 20:55
  just rehung all our uh you know our
• 20:57
  nice uh string lights out there in the
• 20:59
  last few days to get ready for the
• 21:00
  spring season but there's nothing i love
• 21:02
  better than a warm friday night where we
• 21:04
  can sit and have a have a beer
• 21:05
  in the backyard with a burger it's and
• 21:07
  sometimes after my after i work i'll just
• 21:09
  i'll call my wife and say like i
• 21:10
  just gotta sit out here for a few
• 21:11
  minutes just because the the energy's
• 21:14
  Like it's just so infectious, even just,
• 21:15
  I'm just going to go sit in the
• 21:16
  side and just soak it up.
• 21:17
  Um, so I'm excited to be in that,
• 21:20
  uh,
• 21:20
  be back in that season now that it's
• 21:22
  now that springtime's coming.
• 21:23
  I think we're going to have our,
• 21:24
  our nice first weather or excuse me, our,
• 21:26
  our first nice weather Saturday this
• 21:28
  weekend.
• 21:30
  So I'm excited for it.
• 21:33
  Yep.
• 21:33
  Mars.
• 21:33
  Let's go.
• 21:36
  It's going to be dangerous.
• 21:38
  So, um, so when did,
• 21:41
  when did the pharmacy open?
• 21:43
  Yeah, in the very end of December,
• 21:45
  which the owner, Case Brinkman,
• 21:49
  had put an extra mortgage on his house
• 21:52
  to get it done.
• 21:53
  And if they had not been able to
• 21:55
  open in those last four days,
• 21:56
  it would have all gone under because he
• 21:58
  had to have the tax breaks to get
• 22:00
  it going.
• 22:00
  So he was able to claim the losses
• 22:02
  on that year and get it going.
• 22:04
  So it's like by the skin of the
• 22:05
  teeth, the restaurant exists.
• 22:07
  But they got it there and then people
• 22:08
  started showing up and, you know,
• 22:10
  you know a bit of the rest is
• 22:11
  history uh that first year was uh like
• 22:15
  there was a lot of great local buzz
• 22:17
  um there weren't a lot of burger joints
• 22:18
  there was you know gabby's there was root
• 22:21
  tears back in the day then there was
• 22:23
  there was us and burger up opened up
• 22:25
  in those in those uh few range a
• 22:27
  few years um but uh things took off
• 22:30
  and it went from just locals enjoying us
• 22:33
  to being known to uh as a
• 22:37
  not necessarily a tourist destination,
• 22:38
  but a place people would say to come
• 22:40
  while you're in town,
• 22:40
  which was kind of fun.
• 22:41
  And thankfully,
• 22:42
  we had the large capacity outside to host
• 22:44
  a lot of people,
• 22:45
  both visiting and that were living in the
• 22:50
  area,
• 22:50
  which
• 22:51
  repeat customers that you can,
• 22:53
  you can get a feel for,
• 22:53
  like you were saying those there's,
• 22:55
  there's nothing better than that.
• 22:56
  Although it's awesome to say like, Hey,
• 22:57
  we literally got off our plane or we're
• 22:59
  on our way to our plane and you're
• 23:00
  our last stop or our first stop.
• 23:01
  It's a great feeling.
• 23:02
  So, um, so it, it's, it's, it's, it's,
• 23:07
  it's, it's, it's, it's, it's, it's, it's,
• 23:08
  it's,
• 23:09
  in the last year or two,
• 23:10
  as we started that fifteen year number,
• 23:12
  which is not an anniversary of people I
• 23:13
  feel like fixate on, you know,
• 23:14
  ten and twenty and maybe twenty five,
• 23:17
  maybe feel bigger,
• 23:17
  but still like fifteen years as a
• 23:19
  restaurant being around.
• 23:20
  It's and I've I've worked there since
• 23:22
  twenty fourteen, personally, March.
• 23:23
  I'm coming on my twelfth year.
• 23:25
  It's
• 23:27
  it gets to where it's like, wow,
• 23:28
  this is, this is a long time.
• 23:30
  It's, and we've been able to plant roots.
• 23:34
  Um,
• 23:34
  we've been able to grow a little bit.
• 23:36
  Um,
• 23:36
  we've got a spot at the assembly food
• 23:37
  hall that opened in twenty twenty one.
• 23:40
  Um, and so like,
• 23:42
  it's been great to serve more
• 23:44
  Nashvilleians and more people in the city,
• 23:46
  but it's, uh,
• 23:49
  it's exciting knowing that what we do, we,
• 23:53
  we still see people that move in to
• 23:55
  the city all the time and they're like,
• 23:57
  wow, this place is amazing.
• 23:58
  Like, oh, and then, and then you,
• 23:59
  and then you see them every Thursday,
• 24:00
  you know, for, for a while.
• 24:02
  So it's like, um,
• 24:03
  or for a long time.
• 24:04
  And, um,
• 24:05
  so it's fun to know that like, okay,
• 24:06
  like we're not just, we're not some,
• 24:08
  just a place that people like,
• 24:09
  we're still resonating with people that
• 24:11
  are discovering us,
• 24:12
  whether they're new to the city or
• 24:13
  visiting, it's like, it's a good feeling.
• 24:15
  So, um, I still remember my first time.
• 24:18
  Really?
• 24:19
  Oh, yeah.
• 24:19
  Absolutely.
• 24:20
  Yeah.
• 24:20
  I know what I ordered.
• 24:21
  I was like, it was...
• 24:24
  I know the burger and the beer.
• 24:26
  It was awesome.
• 24:27
  And I was like,
• 24:27
  this is exactly the kind of place that
• 24:30
  I would come frequently if I lived close.
• 24:33
  I appreciate that.
• 24:34
  We were in town for a concert or
• 24:36
  something, whatever.
• 24:37
  Yeah, yeah, yeah.
• 24:38
  And I was like,
• 24:39
  this is where we're going.
• 24:40
  I heard some buzz about it.
• 24:41
  I had some friends that had moved to
• 24:43
  East Nashville.
• 24:44
  Said, hey, you need to go try it.
• 24:45
  I love it.
• 24:46
  I mean, I got the farm burger.
• 24:48
  There you go.
• 24:49
  And I don't remember the exact name.
• 24:52
  It was the dark beer from Black Abbey.
• 24:55
  And I'm talking about it paired.
• 24:58
  That was so good.
• 25:00
  And seriously,
• 25:01
  I've been back a handful of times since
• 25:03
  then.
• 25:04
  And if I'm in the area,
• 25:05
  I will go.
• 25:06
  It's one of those for me that I
• 25:09
  look forward to going to.
• 25:10
  Oh, I appreciate that.
• 25:12
  Oh, yeah.
• 25:12
  not gonna make special drift national for
• 25:14
  it anymore younger me would have yeah but
• 25:16
  if i'm close have y'all always done your
• 25:19
  own sausage uh yes we didn't always have
• 25:21
  our own smoker um we used uh like
• 25:24
  a trailer smoker for the first few years
• 25:26
  but then they we built out a we
• 25:28
  built out a smoker so we don't talk
• 25:30
  about it enough so sometimes it gets kind
• 25:32
  of like lost in the shuffle and lately
• 25:34
  we've been kind of smoking our own pork
• 25:36
  belly a bit and trying to play with
• 25:37
  a little more but
• 25:39
  Um, I, I love the sausages now since,
• 25:42
  uh,
• 25:42
  the last few years we used to make
• 25:44
  like six, seven, eight sausages,
• 25:46
  different, different types,
• 25:48
  but we've kind of been focusing in on
• 25:49
  a Jaeger worse than a bratwurst in a,
• 25:50
  uh, mostly these days, which, um, the,
• 25:54
  the brat still,
• 25:55
  it still hits exactly like a.
• 25:57
  like I like it in our horseradish mustard,
• 25:59
  I think it's just so tasty.
• 26:01
  So there's nothing like that,
• 26:03
  especially in the October when there's
• 26:05
  just a little crisp in the air with
• 26:06
  a nice Oktoberfest beer.
• 26:08
  It's just heaven.
• 26:11
  We have...
• 26:12
  I now want it to be October all
• 26:14
  of a sudden.
• 26:15
  You can have it now.
• 26:17
  I just went from February to October right
• 26:19
  now.
• 26:19
  Here we go.
• 26:19
  We know you're a fall and autumn guy.
• 26:22
  I did a fast fall autumn and we're
• 26:25
  good to go.
• 26:25
  I have recently...
• 26:29
  I've never been really good at making
• 26:32
  sausage.
• 26:33
  Okay.
• 26:35
  And over the last year or so,
• 26:37
  I've really...
• 26:39
  worked really hard yeah learning it right
• 26:41
  and trying to get better at it and
• 26:43
  and I've asked some friends and people
• 26:45
  that are good at it you know hey
• 26:46
  well when this happens what's the reason
• 26:49
  and just trying to learn you know it's
• 26:52
  a science and it's it's very it's it's
• 26:55
  very interesting because do you cure it do
• 26:57
  you don't cure it yeah you slow smoke
• 26:59
  it do you cook it all the way
• 27:00
  how do you you know there's so many
• 27:02
  different factors right yeah
• 27:05
  Who,
• 27:06
  who at the restaurant is the sausage
• 27:09
  expert?
• 27:10
  So, um,
• 27:13
  we've had a number of guys over the
• 27:15
  year and there's like a,
• 27:16
  there's like a direct lineage of,
• 27:20
  of guys who've like passed down right now
• 27:23
  are, uh, my prep manager, William is,
• 27:25
  is handling that.
• 27:26
  And, um, he's got a, he's, uh,
• 27:29
  One of our other prep cooks will help
• 27:31
  him on that when he's not around.
• 27:34
  But it's a lot of artistry where you're
• 27:36
  building the fire,
• 27:37
  making sure the wood's right,
• 27:39
  the heat's right,
• 27:40
  and getting that smoke billowing over the
• 27:45
  way our smoker works.
• 27:46
  But they do a great job with it.
• 27:50
  We had another gentleman who was doing it
• 27:51
  overnight for a long time,
• 27:53
  but he's not working for us anymore.
• 27:58
  And then he learned it from the two
• 28:01
  gentlemen that did it.
• 28:02
  But actually, Gifford's Bacon was...
• 28:08
  was one of our first people to do
• 28:10
  the smoking with us.
• 28:10
  He was working in our,
• 28:11
  with our prep team when we first opened,
• 28:14
  um, Nate Gifford from Gifford's bacon.
• 28:15
  And, um,
• 28:16
  we were buying his bacon for a while
• 28:17
  too,
• 28:18
  which was kind of a fun little full
• 28:19
  circle moment for us.
• 28:20
  Um, but, uh, um, we, we,
• 28:23
  we love him a lot.
• 28:24
  So, uh, that was, that was fun,
• 28:26
  but he, he developed,
• 28:27
  helped develop a lot of our recipes, um,
• 28:30
  that we are some,
• 28:31
  a lot of them are still using,
• 28:32
  you know, usually things over the years,
• 28:34
  uh, uh, here and there, but, um,
• 28:37
  But that's still the thing.
• 28:38
  But William is the smoke master these
• 28:41
  days.
• 28:41
  But with his duties as prep manager in
• 28:43
  the wintertime when we're a little slower,
• 28:44
  it's a little easier for him to manage.
• 28:46
  So we'll need to probably get somebody
• 28:47
  else.
• 28:49
  We'll need him to kind of pass that
• 28:50
  magic down pretty soon here.
• 28:52
  Sausage is a – there's science, math,
• 29:01
  and finesse.
• 29:02
  Mm-hmm.
• 29:04
  like to be able to case sausage properly
• 29:07
  and consistently and have it be consistent
• 29:11
  and each link be the same size and
• 29:14
  not be overfilled or under filled and not
• 29:17
  pop every casing.
• 29:19
  And like, there's, there's,
• 29:21
  it's an art form and like,
• 29:23
  I'm really like, I'm getting into it,
• 29:25
  but it is.
• 29:27
  Man.
• 29:27
  And then here Kramer was on Seinfeld with
• 29:29
  a kitchen full,
• 29:30
  just make it look so easy.
• 29:31
  He's like,
• 29:32
  what do you mean move the operation?
• 29:35
  And they just walk out the door next
• 29:37
  to it.
• 29:37
  I'm like, what?
• 29:37
  Because I've not done what you guys do,
• 29:41
  but I've made sausages a couple times.
• 29:45
  Love the outcome.
• 29:46
  Hate what goes into it because I feel
• 29:48
  like it's a gamble.
• 29:49
  I don't know enough about it.
• 29:51
  And so that's why when I see,
• 29:53
  especially local spots who are making
• 29:55
  their own,
• 29:58
  I'm impressed because I know the finesse
• 30:02
  that goes into there.
• 30:03
  You've done the legwork.
• 30:05
  We ground it.
• 30:06
  We did this.
• 30:07
  Cool beans.
• 30:08
  You got your recipe down.
• 30:10
  The finesse is the part that people miss,
• 30:12
  and it's a challenge.
• 30:13
  Look,
• 30:13
  I'm going to go ahead and tell you.
• 30:15
  When I started this whole process with
• 30:17
  sausage and making my own,
• 30:20
  I had a three-pound hand-cranked sausage
• 30:25
  stuffer.
• 30:28
  Okay.
• 30:28
  Yeah.
• 30:29
  Is that the big tabletop one that is
• 30:31
  like, you know what I'm talking about?
• 30:32
  Yeah.
• 30:32
  Like that big,
• 30:33
  it's got the huge handle on it.
• 30:35
  It's got a big, big vet.
• 30:37
  Yeah.
• 30:38
  Yeah.
• 30:38
  You shove all your soft.
• 30:40
  Somebody just to do that.
• 30:41
  Cause that thing is monster.
• 30:43
  Yeah.
• 30:44
  Okay.
• 30:46
  And you have to crank it at the
• 30:48
  right speed and have the right pressure
• 30:51
  with your other hand,
• 30:52
  holding the casings and you can do three
• 30:55
  pounds.
• 30:56
  at a time wow okay yeah that's not
• 31:01
  a ton it's not a lot no no
• 31:04
  it's not a lot give me a ballpark
• 31:07
  like how many links is that roughly six
• 31:10
  i was about to say yeah it's not
• 31:12
  maybe eight yeah i was about six to
• 31:13
  eight yeah kind of wow yeah depending on
• 31:16
  how big you make your links yeah right
• 31:18
  so your lunchtime order better
• 31:21
  Like, so, and,
• 31:22
  and when you're doing it by hand like
• 31:23
  that with the crank,
• 31:25
  that three pounds will probably take you
• 31:28
  from stuffing it.
• 31:30
  And then Lincoln,
• 31:31
  it probably take you a half an hour
• 31:33
  for three pounds.
• 31:34
  Wow.
• 31:35
  make eight links.
• 31:36
  So there's an investment also,
• 31:37
  like if you're going, oh yeah, whatever.
• 31:40
  Now I got a big, huge one that,
• 31:42
  you know, you didn't get that for free.
• 31:44
  You didn't inherit that.
• 31:45
  Oh no, I had to buy it.
• 31:45
  That's what I'm saying.
• 31:46
  And so like you have a time investment
• 31:48
  because if you're having to sit there and
• 31:51
  bring them all out and stuff,
• 31:52
  but you've also,
• 31:53
  your equipment is a lot larger.
• 31:56
  The sausage stuffer that I have now,
• 31:58
  I made forty pounds today.
• 32:00
  Wow.
• 32:02
  And thirty five minutes.
• 32:03
  Yeah.
• 32:05
  That's the efficiency we were talking
• 32:06
  about that our local governments need.
• 32:08
  I know.
• 32:08
  It goes from eight links to three pounds
• 32:10
  to forty pounds.
• 32:12
  Same time frame.
• 32:13
  Let's make that happen.
• 32:15
  Look,
• 32:16
  I've always said the best government
• 32:18
  officials should be restaurant managers.
• 32:23
  We every day or vice versa.
• 32:25
  Yeah.
• 32:28
  So every day we're looking for waste.
• 32:31
  Yes.
• 32:32
  Every day we're solving problems that
• 32:34
  nobody knows how to fix.
• 32:37
  We fix labor shortages.
• 32:38
  I was just saying short staffs, right?
• 32:40
  We're good.
• 32:41
  We,
• 32:41
  we fix all inefficiencies of everything.
• 32:44
  Yeah.
• 32:44
  Cost management, quality assurance,
• 32:47
  logistics, you name it.
• 32:49
  We can fix it.
• 32:50
  It's great.
• 32:51
  I'm a hundred percent supportive of this.
• 32:52
  Well, the thing, you know,
• 32:54
  and now we don't have to fully circle
• 32:55
  back to this.
• 32:56
  I wish the thing, and now we, you,
• 32:58
  you don't get total economic development
• 33:00
  from the government and the top down
• 33:01
  sense,
• 33:02
  but I just wish there was less extract
• 33:06
  tax from people.
• 33:08
  that are doing it and more like, hey,
• 33:10
  how do we create more tax?
• 33:13
  Like,
• 33:13
  how do we create more tax dollars by
• 33:14
  like,
• 33:15
  how do we develop this area that's
• 33:16
  producing nothing right now?
• 33:18
  Right.
• 33:18
  Yeah.
• 33:18
  Like this place is a wasteland.
• 33:19
  Right.
• 33:20
  How do we get that?
• 33:21
  Like, okay,
• 33:21
  let's let's help some business owners get
• 33:23
  in here and like, because then like, oh,
• 33:26
  those people can pay you a reasonable tax.
• 33:28
  And right now this is like empty
• 33:30
  warehouses.
• 33:30
  Don't rob your producers.
• 33:32
  No, right.
• 33:33
  Exactly.
• 33:33
  Exactly.
• 33:34
  Don't over index on the people
• 33:36
  creating things because guess what like i
• 33:38
  you know let's how do we get more
• 33:40
  people in here so i don't know it's
• 33:42
  it's it's sad that if you've got more
• 33:44
  contributors the easiest to burden on
• 33:45
  everybody absolutely and so that that and
• 33:47
  you've got especially in a place like
• 33:49
  nashville yes you've got space of that's
• 33:52
  just not as efficient or even being used
• 33:54
  at all i mean so now there's some
• 33:56
  of those parts around downtown when you're
• 33:57
  driving in oh my gosh like it's just
• 33:59
  dead zone and then all of a sudden
• 34:01
  very strange
• 34:02
  Yeah, it is.
• 34:03
  The way it is.
• 34:04
  And Second Avenue is still not really
• 34:06
  recovered, too.
• 34:08
  Well, it's not recovered.
• 34:09
  We drove down Second this weekend.
• 34:11
  Some of it's back a little bit.
• 34:12
  Some of it is.
• 34:13
  But you get on that,
• 34:15
  I'm going to call it Outer Fringe,
• 34:16
  where it used to hustle bustle all the
• 34:18
  way down.
• 34:18
  Yeah.
• 34:19
  And once you leave that main little
• 34:21
  segment, it is just, I mean, lights out.
• 34:25
  And we were there late because we were
• 34:26
  there for the concert.
• 34:27
  And it was just all of a sudden
• 34:28
  like, oh,
• 34:29
  somebody turned lights out at ten p.m.
• 34:32
  Yeah.
• 34:33
  So, um, Alex, it's not back,
• 34:35
  but you hope that those things are coming
• 34:37
  back around and,
• 34:39
  and over time and longevity and,
• 34:40
  and that they'll come back.
• 34:42
  Cause I mean,
• 34:43
  these are staples that have been in
• 34:44
  Nashville.
• 34:46
  I mean,
• 34:46
  heck since I was in high school and
• 34:47
  even been before then,
• 34:48
  but I'm saying I'm putting that as a
• 34:49
  timeframe of twenty-five years and that it
• 34:52
  has been around to where you recognize
• 34:54
  these elements and you recognize those
• 34:56
  things.
• 34:58
  I do think that being able to hang
• 35:00
  on to some of those traditions,
• 35:02
  and that's why when you were mentioning
• 35:03
  that fifteen year mark earlier,
• 35:04
  it's not a heavy celebrated one,
• 35:06
  but now we've got some roots.
• 35:08
  We've got somebody that came in at two
• 35:09
  thousand fifteen who still orders the same
• 35:12
  burger.
• 35:12
  I may not be there three times a
• 35:13
  year,
• 35:14
  but I know why I go to the
• 35:15
  pharmacy.
• 35:16
  And I know what I'm getting and I
• 35:17
  know what I expect,
• 35:19
  but those roots have been developed.
• 35:20
  And so after for years,
• 35:21
  whether you've got your locals or your
• 35:23
  regulars or whatever,
• 35:24
  or the tour spots and whatever,
• 35:27
  that builds because now I'm looking at
• 35:30
  years of not just, well, we made it,
• 35:33
  we're succeeding and we we know what we
• 35:36
  want to achieve out of this.
• 35:37
  And that brings a beautiful spot.
• 35:39
  I think fifteen is definitely celebrating.
• 35:40
  I mean,
• 35:41
  that's a every every year in business.
• 35:45
  Oh, sure.
• 35:45
  Celebrating.
• 35:46
  Oh, sure.
• 35:46
  Wildly.
• 35:47
  Absolutely.
• 35:48
  I just but as far as a recognizable
• 35:49
  moment,
• 35:50
  like it's just not as sexy of a
• 35:52
  number it's not you know ten ten and
• 35:54
  fifty twenty five feel no you know it's
• 35:56
  like but but again but no but i
• 35:58
  mean i agree it's it's still like once
• 36:00
  you've been fifteen years married it's the
• 36:02
  same thing of like you look at that
• 36:03
  it's like wait a minute that's right it's
• 36:05
  been a minute yeah you know yeah i
• 36:06
  said that to my wife yesterday
• 36:08
  Well, like, you can think about it.
• 36:09
  The pharmacy can almost drive, you know?
• 36:11
  Right.
• 36:12
  They get a learner's permit.
• 36:13
  Well, see.
• 36:17
  It can still run off the rails.
• 36:18
  Yes, it's a little,
• 36:19
  but we can drive now.
• 36:20
  We're good to go.
• 36:21
  We're good to go.
• 36:21
  Yeah, yeah, yeah.
• 36:24
  So, I mean, it's like, yeah.
• 36:26
  Y'all should throw yourselves a quince.
• 36:27
  Like,
• 36:28
  just get out there and have a ball
• 36:29
  with it.
• 36:29
  There it is.
• 36:29
  Yeah, we really should.
• 36:30
  We need to do something.
• 36:31
  Have a Spanish burger for the month of
• 36:32
  December.
• 36:34
  I guess that'd be,
• 36:35
  I don't know if it's a Spanish or
• 36:36
  Mexican burger, but one or the other.
• 36:38
  That'd be awesome.
• 36:39
  So that would, that'd be a blast.
• 36:45
  Well, Daniel, every show we have a, uh,
• 36:49
  we have a segment that's called dinner for
• 36:52
  two.
• 36:52
  Okay.
• 36:52
  Okay.
• 36:54
  If you could have dinner with someone
• 36:56
  past, present, or future, who would it be?
• 36:58
  And why?
• 36:59
  Oh, goodness.
• 37:02
  I love that,
• 37:02
  that I'm giving you time to think here.
• 37:04
  I'm helping you that that's everybody's
• 37:05
  response.
• 37:06
  Oh, I wish I'd had that before.
• 37:08
  I know that's the beauty of it.
• 37:10
  So, yeah.
• 37:11
  Um,
• 37:16
  so dinner for two took the whole dinner
• 37:24
  past present would you say or future yeah
• 37:27
  i can imagine a person you can imagine
• 37:29
  a person
• 37:31
  You'll be the first one to do it.
• 37:33
  Let's make it happen.
• 37:36
  The ninety-first president of the United
• 37:38
  States.
• 37:38
  I want to talk to them.
• 37:40
  You don't have to be here a while.
• 37:42
  I know, I know.
• 37:45
  That's a few years from now.
• 37:47
  I know.
• 37:47
  Hey, that'd be good news, I think.
• 37:52
  Can I imagine a person?
• 37:56
  I've heard you say that phrase so many
• 37:58
  times, and it's never crossed my mind.
• 37:59
  What is a future person?
• 38:00
  That is phenomenal.
• 38:02
  I don't know.
• 38:02
  We'll figure that out later.
• 38:05
  Yeah, I know.
• 38:06
  We'll figure that one out.
• 38:07
  I feel like we need to go back
• 38:08
  and rehash this with some folks.
• 38:09
  Do you know we're giving you options here?
• 38:11
  Can you just make people up like this?
• 38:14
  You know,
• 38:15
  if we can get a translator in,
• 38:20
  I'd love to have dinner with Jonah Bark.
• 38:25
  because like there's so many mysterious
• 38:27
  things happening around that girl and then
• 38:29
  she was such an impressive person and we
• 38:32
  have a lot of historical record about it
• 38:33
  like i think that would be fascinating and
• 38:35
  this is mostly just because i had like
• 38:37
  done some reading about her recently so
• 38:39
  she just kind of came to mind but
• 38:40
  like i think that would be a phenomenal
• 38:42
  dinner i don't know what she would eat
• 38:44
  or what she would want to eat that's
• 38:46
  fine but i would love to have a
• 38:47
  whole hog i'd love to have a chat
• 38:49
  barely cooked
• 38:51
  The caveat being,
• 38:52
  if I've got to speak old-world French and
• 38:53
  we just kind of scare each other,
• 38:55
  then maybe not worth it.
• 38:57
  Yeah, maybe not so much.
• 38:57
  We'll consider that communication is not
• 38:59
  the hurdle we have to worry about.
• 39:00
  Okay, we can move that out.
• 39:01
  Like I said, you can make up somebody.
• 39:05
  I think the communication would be fine.
• 39:06
  Surely we can get a translator in here.
• 39:07
  Yes, we can figure this out.
• 39:10
  Since you brought up a historical
• 39:12
  person...
• 39:14
  do you find that with some of the
• 39:15
  revealings of what we get in the new
• 39:18
  cycles and just in the world today that
• 39:22
  and maybe this is just me i may
• 39:23
  be putting myself on an island out here
• 39:26
  do you find that some of the stuff
• 39:29
  you start to be a little bit more
• 39:30
  of a skeptic of what we've probably been
• 39:32
  fed for our entire lives
• 39:35
  Oh, that's interesting.
• 39:36
  Let me put a caveat on that from
• 39:39
  an accuracy standpoint,
• 39:41
  because we know that there's a whole world
• 39:42
  of history that we don't are fully aware
• 39:45
  of.
• 39:45
  Look,
• 39:45
  I'm not going to call somebody out on
• 39:47
  air,
• 39:48
  but I have someone very close to me
• 39:50
  that says we haven't been to the moon.
• 39:52
  Yeah.
• 39:53
  And is adamant that we haven't been to
• 39:56
  the moon.
• 39:56
  Yeah.
• 39:57
  That the whole thing is a farce.
• 40:00
  Yeah.
• 40:01
  And it didn't happen.
• 40:03
  I'll put myself out there.
• 40:04
  In the last about three years,
• 40:06
  I've started to buy in more.
• 40:07
  I question.
• 40:08
  I've started to buy in more of that
• 40:09
  argument.
• 40:10
  I question.
• 40:10
  Like,
• 40:11
  if you look at the actual suit and
• 40:13
  the boots.
• 40:14
  Sure.
• 40:14
  They're flat.
• 40:15
  And then the picture.
• 40:16
  Yeah.
• 40:16
  They're ribbed.
• 40:18
  But the...
• 40:21
  I'm not adamant,
• 40:22
  no way it didn't happen yet.
• 40:25
  And that kind of drives what I'm saying,
• 40:27
  since you brought the historical figure.
• 40:28
  I understand.
• 40:29
  But especially the things that are even
• 40:32
  older than, let's say, production.
• 40:35
  A hundred, two hundred years old.
• 40:37
  Things that were back before.
• 40:38
  We know we have record of it.
• 40:39
  We know we've got this.
• 40:41
  i like to think that i have considered
• 40:45
  my i do consider myself to be fairly
• 40:47
  well informed and i hope that there's some
• 40:49
  of that out there that like that's what
• 40:51
  really did happen that i didn't get taken
• 40:52
  for a farce because every textbook writer
• 40:55
  put their yeah you know what i'm saying
• 40:57
  yeah that's a good question i think i
• 41:03
  think i think with a lot of this
• 41:08
  like we can
• 41:11
  have a good sense is,
• 41:12
  but you've got to just be like intelligent
• 41:14
  about the way you read and who you
• 41:16
  read about this stuff.
• 41:17
  And there's,
• 41:18
  there's definitely a lot of like
• 41:21
  apocryphal stories about people that just
• 41:22
  like became truth.
• 41:24
  That's not true.
• 41:25
  And I mean,
• 41:26
  obviously we all know it's fake,
• 41:27
  but the George Washington cherry tree type
• 41:29
  stuff,
• 41:29
  exactly how many things in our stories are
• 41:31
  like that.
• 41:32
  But at the same time,
• 41:34
  I wonder how often like that story was
• 41:37
  to,
• 41:39
  tell people what kind of character George
• 41:41
  Washington was.
• 41:42
  I sometimes wonder,
• 41:43
  was that story true in a mythic sense?
• 41:47
  Was that the character of the man?
• 41:49
  So the story's not true in the sense
• 41:52
  he cut down a cherry tree and told,
• 41:54
  but was he so honorable that he would
• 41:57
  tell?
• 41:57
  So that's why that story came about.
• 41:59
  Or was it just a bold-faced lie because
• 42:00
  people were trying to create a narrative?
• 42:02
  That's the part I don't know.
• 42:05
  he's just politically but i think it's i
• 42:10
  think he was a man of high character
• 42:11
  so i think it's the other one but
• 42:13
  i i think we can have a decent
• 42:15
  sense and i think honestly sometimes
• 42:19
  Over the years, some things in the past,
• 42:22
  we can actually have more certainty about
• 42:25
  than some of the things happening right
• 42:27
  now.
• 42:27
  Completely agree with that.
• 42:29
  Because you're able to actively spin
• 42:31
  narratives.
• 42:31
  But I do think as time goes on,
• 42:34
  some of that stuff, sometimes I feel like,
• 42:36
  generally speaking, the truth, like...
• 42:38
  It finds its way.
• 42:38
  Eventually the cream rises.
• 42:40
  Yes.
• 42:41
  With AI today,
• 42:42
  you can put things out that are just
• 42:44
  completely bold-faced lies that look real.
• 42:49
  The two parts I'm going to bring up
• 42:50
  to that,
• 42:51
  a lot of people point to that first
• 42:54
  video of Will Smith eating spaghetti.
• 42:55
  Yes.
• 42:56
  how broken and chopped and whatever it was
• 42:58
  like, it's weird, you know?
• 43:00
  They redid it in the past few weeks.
• 43:04
  And it's wildly scary.
• 43:06
  Now,
• 43:06
  instead of having four fingers and a
• 43:08
  wooden spaghetti noodle,
• 43:10
  like you're seeing the finer details of
• 43:11
  his face and like the wrinkles in the
• 43:14
  mouth and the hair,
• 43:15
  the mustache and stuff.
• 43:17
  And so there's elements there.
• 43:19
  The flip side of that is one of
• 43:21
  the guys who was helps with open AI.
• 43:25
  He said it's going faster than even we
• 43:29
  had anticipated.
• 43:30
  Yeah.
• 43:31
  If it's going faster than what the
• 43:33
  developers anticipated,
• 43:34
  it does make me wonder just like I
• 43:36
  become a skeptic.
• 43:38
  I think that's natural for me personally.
• 43:39
  I don't know that everybody's that way.
• 43:41
  I get to a point where I don't
• 43:42
  trust anything.
• 43:43
  I don't even trust like weird headlines.
• 43:46
  Now I got,
• 43:47
  I got on an AI tool the other
• 43:49
  day.
• 43:49
  Mm-hmm.
• 43:50
  I do love using it.
• 43:51
  Let me be clear.
• 43:53
  Oh, yeah.
• 43:53
  But I told it to make a picture
• 43:58
  of my wife, quote unquote,
• 44:00
  make a picture of my wife sitting in
• 44:04
  a bathtub of barbecue sauce,
• 44:06
  eating a chicken wing in front of my
• 44:08
  restaurant.
• 44:10
  And it did it.
• 44:13
  It was scary.
• 44:14
  Yeah.
• 44:15
  It literally I went, honey.
• 44:19
  Yeah, that's, that's strange.
• 44:21
  Like, I mean,
• 44:22
  just something just completely off the
• 44:24
  wall.
• 44:24
  Right.
• 44:25
  Yeah.
• 44:25
  Just to see what it would come up
• 44:27
  with.
• 44:27
  And it looked like my wife was sitting
• 44:31
  in a, uh,
• 44:32
  it looked like a horse trough of barbecue
• 44:35
  sauce, eating, eating a chicken wing.
• 44:38
  Charlie just gave you all state and peak
• 44:40
  in his next promo.
• 44:43
  Horse trough of barbecue sauce.
• 44:45
  All on up.
• 44:48
  Trying to get it into retail.
• 44:49
  You talk about this,
• 44:50
  a story I read today was a guy,
• 44:54
  he had a name I can't remember,
• 44:55
  but he bought a two thousand dollar robot
• 44:58
  vacuum.
• 44:59
  He wanted to program it so that he
• 45:03
  could control it with a joystick.
• 45:05
  or uh not a joystick but uh it
• 45:06
  was a xbox controller okay so he goes
• 45:10
  to claude code which is one of the
• 45:11
  ai coding tools he says make me you
• 45:15
  know get the vpn get the stuff so
• 45:17
  that i can control this thing it goes
• 45:19
  okay it did it he plugged it in
• 45:22
  he was able to control it using the
• 45:24
  ai tool but then turns out he was
• 45:26
  able to use that code that it built
• 45:30
  to access seven thousand
• 45:33
  different of their vacuums all over the
• 45:36
  world and use their cameras to see into
• 45:39
  people's homes and to see their layouts of
• 45:43
  their house and everything from literally
• 45:46
  minutes of work because their security
• 45:48
  wasn't good.
• 45:49
  Now he reported it to the company.
• 45:52
  You're so glad he's the one that found
• 45:53
  it, right?
• 45:54
  I know.
• 45:55
  He reported it and within two days they
• 45:56
  had it patched and now you can't do
• 45:58
  that.
• 45:59
  But...
• 46:01
  But think of how many things in our
• 46:02
  world,
• 46:03
  how many things in our world are like
• 46:05
  that?
• 46:05
  Absolutely.
• 46:06
  Absolutely.
• 46:07
  And but people that like couldn't code
• 46:11
  now i don't have to you can i
• 46:13
  just need to write the prompt you have
• 46:14
  to write the prompt to build the code
• 46:16
  that's it that's absolutely somebody
• 46:18
  somebody your world yeah man somebody said
• 46:20
  something to me the other day about it
• 46:21
  and they were like well i don't even
• 46:23
  know what to ask it and i said
• 46:25
  that's the beauty of it yeah yeah you
• 46:28
  can tell it that you don't know what
• 46:30
  to ask it and just tell it what
• 46:32
  you want the outcome to be yeah and
• 46:35
  it will come up with it for you
• 46:36
  it's true
• 46:37
  That's such a wild concept.
• 46:38
  It's a strange thing.
• 46:40
  It's backwards.
• 46:41
  I do have a unique.
• 46:44
  I don't know if it's unique.
• 46:45
  I do have a concern just with some
• 46:47
  of the the what is like the amount
• 46:50
  of water that's being used.
• 46:52
  Sure.
• 46:52
  When there's consumption of this and like
• 46:54
  where they're located,
• 46:55
  some of the data centers and stuff like
• 46:56
  that.
• 46:56
  Yeah.
• 46:57
  And so there's a wild catch-twenty-two
• 47:01
  here of what goes along with that.
• 47:03
  And to what you said,
• 47:07
  there's a lot of things in our world
• 47:09
  that are just wildly different.
• 47:12
  One piece of good news there is you
• 47:13
  can build the data centers where the
• 47:15
  coolant is a single-use system.
• 47:18
  The water goes in once, it creates steam,
• 47:21
  comes in, and then circles back around.
• 47:24
  So it's like if it's designed well,
• 47:26
  you could actually even,
• 47:28
  if you think about it well enough,
• 47:29
  you could actually use it to create heat
• 47:30
  for like,
• 47:32
  so like you could have it be really
• 47:34
  efficiently used.
• 47:36
  So I'm hopeful that as more time goes
• 47:39
  on,
• 47:39
  they'll be thoughtful about those things.
• 47:42
  It still uses less water than almonds,
• 47:44
  than the almonds.
• 47:45
  I'm glad you brought that up.
• 47:48
  Almonds aren't even all that good.
• 47:50
  What are we doing here?
• 47:50
  They're not,
• 47:50
  but I have been fixated on this info
• 47:52
  for about two weeks now.
• 47:54
  What are you, what, what?
• 47:56
  The average water consumption to produce
• 48:00
  one almond is like three point eight
• 48:03
  gallons.
• 48:03
  The nut.
• 48:04
  Yeah, the nut.
• 48:05
  Per almond.
• 48:05
  Per almond.
• 48:06
  It's crazy.
• 48:06
  So when you get a bag of one
• 48:08
  hundred,
• 48:08
  that's like four hundred gallons of water
• 48:11
  that's been consumed to create that bag
• 48:14
  from harvest time to everything.
• 48:16
  and there's a seasonal yeah and because it
• 48:19
  has to so much time and this and
• 48:21
  then the breakdown of the almond has to
• 48:23
  be like again water consumption and it has
• 48:27
  consumed me for about three weeks now
• 48:29
  since I found this yeah and I had
• 48:31
  an almond the other day and for just
• 48:33
  a moment I felt guilty I was like
• 48:36
  because you know what other thing is
• 48:38
  highly consuming of water avocados
• 48:41
  yeah and they all come from southern
• 48:44
  california is the biggest location for
• 48:46
  both of them for environment everything
• 48:47
  else yeah but it plays into some of
• 48:49
  the water issues that that reason like
• 48:51
  that is that why california didn't have no
• 48:53
  water i'm not gonna say why avocados it
• 48:55
  plays an element in it for the for
• 48:58
  the region and because avocados and
• 49:00
  almonds are your two biggest consumers
• 49:02
  water
• 49:03
  in that element and like you said they'll
• 49:05
  they're funneling water in or pumping it
• 49:07
  in yes from other places to not rob
• 49:11
  california they have to do it with bees
• 49:14
  they have to ship in bees for the
• 49:16
  same it's the same thing it's really hard
• 49:18
  on the bees and but the bee um
• 49:22
  The death rate for the bees is too
• 49:23
  high.
• 49:24
  And that's why they're having to ship them
• 49:25
  in because they need the pollinators.
• 49:26
  Yeah.
• 49:27
  Now the almond production is like,
• 49:29
  we just actually need to like,
• 49:30
  it's okay if we like almonds get a
• 49:31
  little more expensive, maybe.
• 49:33
  It's not that big of a deal,
• 49:34
  I feel like.
• 49:34
  I completely think that.
• 49:35
  Yeah, we can just do with fewer almonds.
• 49:37
  We can curb some of the consumption if
• 49:38
  you'll jack that rice.
• 49:39
  And then that way it's only for the
• 49:41
  people that need it.
• 49:42
  Yeah.
• 49:42
  But like just this daily almond use,
• 49:44
  let's get rid of that.
• 49:44
  Well, if you can't do dairy milk,
• 49:46
  oat milk's better anyways.
• 49:47
  Like just drink oat milk.
• 49:49
  We got plenty of oats.
• 49:51
  We don't need almond milk.
• 49:52
  We don't need almond milk.
• 49:53
  We don't need almond milk if you can't
• 49:54
  do dairy.
• 49:54
  Look into it.
• 49:55
  Seriously, it's wild.
• 49:56
  It is crazy.
• 49:58
  I'm completely blown away right now.
• 50:00
  I've known about it for about two or
• 50:01
  three weeks,
• 50:01
  and I think I found out about it
• 50:03
  during the- Three point seven gallons of
• 50:05
  water for one almond.
• 50:06
  ... ish, somewhat.
• 50:07
  I mean, it may be slightly higher,
• 50:08
  slightly lower,
• 50:08
  but it's more than it should be.
• 50:10
  Three and a half to four gallons of
• 50:11
  water.
• 50:12
  I remember, though,
• 50:13
  you talk about almonds.
• 50:15
  I want to say there's,
• 50:15
  there's a Bible story in Genesis where
• 50:18
  some King or somebody comes in and gives
• 50:20
  a gift and it was like,
• 50:21
  and he gave Abraham six almonds and
• 50:23
  they're like, wow.
• 50:24
  Now you know why.
• 50:25
  That's the most expensive.
• 50:26
  I know.
• 50:27
  Back then it was like, whoa,
• 50:28
  six of them?
• 50:29
  This guy.
• 50:29
  Yeah.
• 50:29
  He's rich.
• 50:31
  No need to show up.
• 50:32
  He's rich.
• 50:33
  That's a lot of almonds.
• 50:34
  And we're just like bags and shaking them
• 50:35
  around.
• 50:37
  Roasting them out here.
• 50:38
  Like, ah, I messed up that batch next.
• 50:40
  Go to Sam.
• 50:40
  It makes you appreciate the candied almond
• 50:44
  at Auntie B's or whatever.
• 50:46
  Like, yeah, that's a real treat now.
• 50:48
  A lot went into this.
• 50:49
  You really don't need to waste an almond.
• 50:50
  We can reduce,
• 50:51
  but the ones we do have...
• 50:53
  We really do need to treasure those.
• 50:55
  That's awesome.
• 50:57
  I'm glad somebody else is informed on this
• 50:58
  because I've been wanting to have this
• 50:59
  conversation with somebody because it has
• 51:02
  blown my mind.
• 51:03
  Well, let's circle back around.
• 51:05
  Oh, my gosh.
• 51:06
  You keep me entering.
• 51:06
  Yeah.
• 51:07
  We have gone down some rabbit holes today.
• 51:11
  So if we go back to the pharmacy.
• 51:14
  Yeah.
• 51:17
  Let me talk about some burgers for a
• 51:19
  minute.
• 51:20
  So we talked about the sausage.
• 51:24
  I'm a huge fan of the sausage side.
• 51:26
  I think that that's just a craft all
• 51:29
  in its own.
• 51:33
  But you guys are known for your burgers.
• 51:35
  We're known for the burgers.
• 51:36
  The burgers are phenomenal.
• 51:38
  Thank you.
• 51:39
  Derry's talked about it.
• 51:40
  I'll say it.
• 51:42
  You have...
• 51:44
  If not the best,
• 51:45
  one of the best burgers in Nashville.
• 51:47
  Thank you.
• 51:47
  Um, you don't,
• 51:49
  you don't hear about it in the airport
• 51:51
  coming off of the plane.
• 51:53
  If it's not really good.
• 51:54
  Right.
• 51:54
  Yeah.
• 51:54
  Um,
• 51:56
  I know there's a pharmacy in the airport
• 51:57
  now, but, um,
• 51:59
  even before that you guys have been known
• 52:01
  for a while, come yeah.
• 52:03
  Yeah.
• 52:04
  Of service here in Nashville.
• 52:05
  It's crazy.
• 52:06
  So, um, what's your go-to what you go?
• 52:10
  Hey.
• 52:11
  it's saturday on the patio seventy degrees
• 52:15
  we get a get a cold beer and
• 52:17
  what burger are we going for lately um
• 52:23
  Lately,
• 52:23
  it's a burger we call our barbecue burger.
• 52:25
  So I know you actually make barbecue.
• 52:27
  There's no smoked meat on that burger.
• 52:28
  So there's just barbecue sauce.
• 52:30
  Got it.
• 52:30
  We make a barbecue sauce.
• 52:33
  It's a Coca-Cola barbecue sauce that I
• 52:35
  actually think is quite good.
• 52:38
  And it just comes with crispy fried
• 52:40
  onions.
• 52:42
  Typically comes with provolone cheese,
• 52:43
  but I'll throw some pepper jack on there
• 52:45
  and then just pickle and...
• 52:49
  Our barbecue sauce is just a really nice
• 52:52
  smoky, sweet, tangy, you know,
• 52:55
  all the barbecue sauce things.
• 52:56
  And with the crispy onions and, you know,
• 52:58
  you got that little acid and a little
• 53:01
  heat there.
• 53:02
  It's just what's been kind of tickling me.
• 53:04
  We also have a...
• 53:05
  It also includes Gifford's bacon.
• 53:07
  It does.
• 53:08
  Excuse me.
• 53:08
  There's also bacon.
• 53:09
  Yeah.
• 53:09
  So it's...
• 53:10
  Because I just scrolled down and looked at
• 53:12
  it.
• 53:12
  He went to look at it.
• 53:13
  It's very tasty.
• 53:14
  It's very tasty.
• 53:14
  It's very tasty.
• 53:15
  I mean, my go-to is the farm burger.
• 53:20
  I've always said that.
• 53:20
  Like,
• 53:21
  that is the combination of the fried egg
• 53:23
  and the bacon.
• 53:24
  Like, it is... Y'all nailed that.
• 53:26
  Thank you.
• 53:26
  What I was going to bring up, though,
• 53:28
  because what I noticed with that,
• 53:30
  do y'all locally source your buns and
• 53:32
  stuff like that?
• 53:33
  We do.
• 53:34
  We do.
• 53:34
  So the...
• 53:37
  Historically,
• 53:37
  they were made by a French bakery called
• 53:39
  Provence.
• 53:40
  Some things happened to them,
• 53:41
  and they shifted.
• 53:42
  We then were working with...
• 53:46
  Their baker was hired by Frothy Monkey,
• 53:48
  and they make our buns now.
• 53:50
  But they were just... Frothy Monkey...
• 53:53
  just, and I hope I'm not,
• 53:54
  I don't know if I'm breaking news here,
• 53:55
  but they sold the bakery to new owners.
• 53:59
  So the, they sold their, uh,
• 54:01
  they they're like separating out the
• 54:02
  coffee division and the restaurants to
• 54:05
  focus on, to focus on that,
• 54:06
  the frothing owners,
• 54:07
  but the new company is called bake dance.
• 54:10
  It's got a little logo with a bear
• 54:11
  on it.
• 54:12
  I just met the owners,
• 54:13
  the new owners this week.
• 54:15
  And they kept,
• 54:17
  what was really cool was they're in the
• 54:19
  same bakery.
• 54:19
  They kept all the employees.
• 54:21
  They were like,
• 54:21
  we don't want to change anything.
• 54:23
  We just want to, you know,
• 54:24
  or we don't want to make any sweeping
• 54:26
  changes except for like eventually they
• 54:28
  want to,
• 54:29
  maybe add some more offerings,
• 54:31
  increase capacity,
• 54:31
  and some other things there.
• 54:32
  But that was very positive.
• 54:34
  But those are made locally for us.
• 54:36
  It's been the same recipe.
• 54:37
  It's a unique recipe that we kind of
• 54:40
  designed together.
• 54:41
  What kind of butter?
• 54:42
  We call it a yeast roll.
• 54:44
  But what they do for it is they
• 54:46
  parbake it,
• 54:47
  and then we toast it on site.
• 54:48
  So it's as close as you can get
• 54:51
  to fresh bread without actually having
• 54:53
  fresh bread there.
• 54:54
  Yeah.
• 54:56
  you know, it's,
• 54:56
  it's a unique kind of doughy,
• 54:58
  doughy texture, but it's great.
• 55:00
  No preservatives, all fresh.
• 55:01
  And, you know, it, I,
• 55:03
  I'm a big fan of it.
• 55:04
  And I, I think it,
• 55:05
  I think it sets our, our burger apart.
• 55:07
  Like the, uh, brioche, uh,
• 55:10
  somewhere between the,
• 55:11
  like the little Martin's roll and the
• 55:13
  brioche bun is kind of the meta and
• 55:15
  burgers.
• 55:15
  And we, ours is very different than that.
• 55:17
  Yeah.
• 55:18
  So, and that's,
• 55:20
  and like there's nothing wrong with a
• 55:21
  brioche bun like it's buttery it's tasty
• 55:23
  it's you know it's it's great but i
• 55:25
  i i don't know you can get that
• 55:26
  almost anywhere i think but whatever y'all
• 55:28
  did to build that recipe like it's perfect
• 55:31
  like y'all nailed that with how y'all
• 55:32
  build the burger yeah um i'm just sitting
• 55:35
  here i just realized you have a chipotle
• 55:37
  slap burger actually that was my other
• 55:39
  that was my other in the the fried
• 55:41
  grilled jalapenos excuse me and the
• 55:43
  chipotle avocado aioli a lot of water went
• 55:45
  into that aioli
• 55:52
  But it was my other favorite for a
• 55:54
  long time,
• 55:55
  and I have recently shimmied over.
• 55:59
  Now,
• 55:59
  if you are telling a listener that hasn't
• 56:02
  been to the pharmacy...
• 56:05
  You got to come and check us out
• 56:08
  and you got to get this.
• 56:11
  What is, what is, this is the,
• 56:14
  that's the, what are they going to get?
• 56:16
  That is the epitome of the pharmacy.
• 56:21
  So
• 56:26
  I would say, so really for us,
• 56:28
  and especially for all, all, all, all,
• 56:29
  all, all, all, all, all, all, all, all,
• 56:31
  all, all, all, all, all, all, all, all,
• 56:34
  all, all, all, all, all, all, all, all,
• 56:35
  all, all, all, all, all, all, all, all,
• 56:37
  all, all, all, all, all, all, all, all,
• 56:42
  all, all, all, all, all, all, all, all,
• 56:44
  all, all, all, all, all, all, all, all,
• 56:53
  at least once or twice a week before
• 56:55
  I worked there in the short period,
• 56:57
  in the few years they were open before.
• 56:59
  And it was still my favorite for a
• 57:00
  long time after.
• 57:01
  And something about the way those cheeses
• 57:04
  blend with the garlic, it's just,
• 57:07
  it's so delicious.
• 57:09
  And it tickles,
• 57:10
  while being a unique burger,
• 57:12
  it tickles a lot of the classic burger
• 57:14
  tastes.
• 57:15
  So it's one that's accessible.
• 57:16
  The only thing, you know,
• 57:18
  some people don't do garlic.
• 57:19
  So if you don't do garlic,
• 57:20
  we can sub out a different sauce and
• 57:21
  probably make you happy.
• 57:23
  But that's the way I go.
• 57:25
  If you're going to have a...
• 57:27
  um you got to have one of our
• 57:29
  handmade sodas so we have an old-timey
• 57:31
  soda rail we have a literal of refurbished
• 57:34
  uh soda gun with the jet stream on
• 57:36
  one side and the slow pour on the
• 57:38
  other so you got to get a creamsicle
• 57:40
  we're also hand spinning shakes so you
• 57:42
  need to have a soda you need to
• 57:43
  have a shake and then we've also got
• 57:44
  the lovely beer garden so i know i've
• 57:46
  kind of branched out into probably more
• 57:47
  things than than you were mentioned in
• 57:49
  there but like
• 57:50
  We have a, Duvel is a Belgian beer.
• 57:53
  We love our local beer,
• 57:54
  but being a German style beer garden,
• 57:57
  we love our import beer.
• 57:58
  And we have one of only, I think,
• 58:00
  twenty Duvel draft lines in the country.
• 58:03
  Duvel is such a high carbonated beer that
• 58:05
  we had to get installed a specialty line
• 58:07
  that was pressurized enough.
• 58:09
  And you have to literally change,
• 58:11
  it's so intense,
• 58:12
  you have to change the line every time
• 58:15
  you, to a fresh line,
• 58:17
  you change a keg.
• 58:18
  So there's a line that comes with it
• 58:19
  each time you have to like feed it
• 58:21
  through and do a whole thing.
• 58:21
  It doesn't take that long, thankfully,
• 58:23
  but that is,
• 58:24
  and it comes in a nice big glass
• 58:25
  with a huge head on it.
• 58:26
  And sipping one of those in the beer
• 58:27
  garden is just like a,
• 58:29
  when the weather's crisp, it's just nice.
• 58:31
  It's a ten percent beer,
• 58:32
  but it still drinks light.
• 58:33
  It's, it's phenomenal.
• 58:34
  The other beer we've served a lot.
• 58:39
  but that's that's that right me to me
• 58:41
  and honestly though the cheeseburger is
• 58:43
  perfect the duvel with all that like
• 58:45
  crispy effervescence goes so good with the
• 58:48
  chipotle slap with all like all that oh
• 58:52
  it's just it's greasy in all the right
• 58:53
  ways right and then that effervescence
• 58:55
  just cuts it off your tongue it's perfect
• 58:57
  it's perfect man that's outstanding
• 59:00
  go look at the menu like their menu
• 59:03
  sells itself so easily and i mean it
• 59:06
  reads right you're hitting all the points
• 59:08
  but like the picture of that since i
• 59:11
  first started talking
• 59:13
  I've been thinking about when and where
• 59:16
  and how I can get up there.
• 59:17
  So it's wonderful.
• 59:21
  I love that.
• 59:22
  Well, how can people find the pharmacy,
• 59:25
  social medias, hours of operations,
• 59:27
  all the things?
• 59:27
  So we're the pharmacyburger.com is our
• 59:29
  website.
• 59:30
  You know, we have a newsletter.
• 59:32
  We're not going to spam your inbox,
• 59:33
  but we'll...
• 59:34
  Well, you know,
• 59:35
  we'll send you updates about what's going
• 59:36
  on with us.
• 59:37
  We're at the pharmacy Nashville on
• 59:39
  Instagram.
• 59:40
  It's the pharmacy on Facebook.
• 59:44
  And I do believe we have a TikTok
• 59:46
  that one of my managers runs,
• 59:47
  but I can't remember.
• 59:51
  So I don't personally use TikTok,
• 59:53
  but yeah.
• 59:55
  but those are a great way to keep
• 59:56
  up with us look at pictures our food
• 59:57
  sees what's going on you know um y'all
• 1:00:00
  run like seasonal or monthly specials or
• 1:00:01
  anything we do lately we've been running
• 1:00:03
  weekly specials us focus on the weekends
• 1:00:06
  but we recently did a duck burger where
• 1:00:08
  we cleaned our own ducks in house ground
• 1:00:10
  the meat with some smoked pork belly and
• 1:00:13
  a raspberry aioli and it was it was
• 1:00:16
  life-changing
• 1:00:17
  Oh, man.
• 1:00:19
  Yeah.
• 1:00:20
  So we've done a bison.
• 1:00:21
  We've done a Wagyu.
• 1:00:21
  We've done an elk.
• 1:00:22
  We've done a bunch of fun things.
• 1:00:24
  So each weekend,
• 1:00:25
  look out for something fun,
• 1:00:27
  usually starting Friday night and going
• 1:00:28
  until we sell out.
• 1:00:30
  So something fun for the people.
• 1:00:31
  Awesome.
• 1:00:32
  you got a friday feel good i do
• 1:00:34
  uh elizabeth gilbert has quote says it is
• 1:00:37
  better to live your own destiny
• 1:00:40
  imperfectly than to live an imitation of
• 1:00:43
  someone else's life with perfection make
• 1:00:46
  sure that you're doing your life your way
• 1:00:49
  taking care of things even as imperfectly
• 1:00:51
  may seem it's yours do find somebody you
• 1:00:52
  know tell me you love them that's
• 1:00:53
  outstanding
• 1:00:55
  Brother,
• 1:00:56
  I appreciate you coming to hang out with
• 1:00:57
  us for a little while today.
• 1:00:58
  Thank you so much.
• 1:00:59
  Y'all go check out my man at the
• 1:01:02
  pharmacy.
• 1:01:03
  Get the slap, the farm.
• 1:01:06
  Just get a burger.
• 1:01:08
  You will not be disappointed.
• 1:01:11
  I'm going to have to try some sausage
• 1:01:12
  the next time I come up there.
• 1:01:14
  and uh and what was that beer again
• 1:01:16
  the duval duval duval belgian strong ale
• 1:01:20
  belgian strong ale duval look y'all know
• 1:01:23
  what to do if you want to get
• 1:01:24
  involved with the show please feel free to
• 1:01:25
  reach out to me at charlie
• 1:01:27
  singletreebbq.com you can call me at six
• 1:01:30
  one five three zero seven zero one two
• 1:01:32
  zero make sure that you like share and
• 1:01:35
  subscribe to the channel we air every
• 1:01:37
  saturday and sunday morning on espn the
• 1:01:41
  fan
• 1:01:43
  And until next time, guys,
• 1:01:45
  we'll see you then.
• 1:01:45
  Y'all be good.