Latest / Locatora Radio [A Radiophonic Novela] / Capítulo 062: Recetas de abuela with Coco Verde

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Capítulo 062: Recetas de abuela with Coco Verde · Locatora Radio [A Radiophonic Novela]

• 0:02
  Speaker 1: Radio radio Radio Commies, a myth and bullshit. A radiophonic novella.
• 0:17
  Speaker 1: Look Radio hosted by Malamuno Locomotives. Welcome back to Look
• 0:23
  Speaker 1: at Our Radio. Welcome back, Welcome back. This is Mala
• 0:26
  Speaker 1: Munos and I'm the FM and we are Last Local Radio.
• 0:32
  Speaker 1: A radiophonic novella, which is just a really extra way
• 0:35
  Speaker 1: of saying a podcast podcast. You know it's a podcast
• 0:39
  Speaker 1: by now. Yes, Look Radio is a radio novella archiving
• 0:42
  Speaker 1: the brilliance and legacies of women and fems of color.
• 0:46
  Speaker 1: And as you know, we're in season three of Look
• 0:48
  Speaker 1: at Our Radio. We are calling Season three podcas because
• 0:53
  Speaker 1: firm revenge has never sounded so sweet. Yes, and you know,
• 0:56
  Speaker 1: we have been out of the studio for about a month,
• 1:00
  Speaker 1: so we are super excited to be recording with you
• 1:02
  Speaker 1: all today from EsPAS nine Real Espasio. Last time on
• 1:06
  Speaker 1: Look at That our Radio, we actually published our live
• 1:10
  Speaker 1: podcasts from Cardinal Stritch University and that was a good time.
• 1:15
  Speaker 1: That was our first time in the Midwest, our first
• 1:17
  Speaker 1: time in Minnesota. We were in Milwaukee, um, you know,
• 1:21
  Speaker 1: on our old stomping grounds that is a Catholic school
• 1:24
  Speaker 1: Lord talking host ship on the Lord's Time. I love it.
• 1:28
  Speaker 1: It was great. We you know, welcome to We're actually
• 1:33
  Speaker 1: entering a new quarter of our season and we're really
• 1:36
  Speaker 1: excited to be taught to be introducing this new quarter
• 1:40
  Speaker 1: to y'all. Yeah, So we are entering our fem Tech
• 1:42
  Speaker 1: quarter and this is one of our favorite look at
• 1:46
  Speaker 1: topics to discuss. Um. We love fem tech and everything
• 1:50
  Speaker 1: that it means. So today's episode, Today's Interview is going
• 1:54
  Speaker 1: to be focusing on fem tech. So in the second
• 1:56
  Speaker 1: half of today's cap will be having a very special guest,
• 2:00
  Speaker 1: Cecilia Flores of Coco Verde Vegan food, so look forward
• 2:04
  Speaker 1: to that. Yes, and just as a reminder, we are
• 2:08
  Speaker 1: still collaborating with The Blue Me, which is a Latina
• 2:12
  Speaker 1: owned and created marketplace of intimate care, health and wellness.
• 2:18
  Speaker 1: And you can use our code local to get your
• 2:21
  Speaker 1: sexual health products. And we still also have a really
• 2:25
  Speaker 1: fun collab with our favorite Latina owned makeup and beauty company,
• 2:31
  Speaker 1: Viva Cosmetics. Viva treats us so well, um and our
• 2:35
  Speaker 1: locomotives get your Viva fix, get your Viva lippies and
• 2:38
  Speaker 1: products using um well no, you get fift off the order. Yes,
• 2:43
  Speaker 1: if you if you order. Yeah, so if you use
• 2:46
  Speaker 1: the code look on what is you'll get off. That's
• 2:49
  Speaker 1: the cod That's so funny the way you said that.
• 2:51
  Speaker 1: Right now, Yeah, we are you're tired. We're tired. We
• 2:54
  Speaker 1: basically did three interviews. We have been grinding, you know,
• 2:58
  Speaker 1: and we'll talk a little bit of what we've been doing.
• 3:00
  Speaker 1: But you know, we realize that we have been working
• 3:03
  Speaker 1: so much that we actually haven't even had time to
• 3:06
  Speaker 1: record a which is the irony of all of it,
• 3:08
  Speaker 1: which is wild. We've been putting out recently, like we
• 3:10
  Speaker 1: put out our NAT episode. We recorded that interview December
• 3:15
  Speaker 1: in December and just barely put it out. UM and
• 3:19
  Speaker 1: uh yeah, so we've been busy, as you know we do.
• 3:23
  Speaker 1: We hustle and we work a lot to keep the
• 3:26
  Speaker 1: podcast UM going to give it life. If you would
• 3:30
  Speaker 1: like to support us in one small way, you can
• 3:32
  Speaker 1: always hit the venmo at look at dash radio. Every
• 3:36
  Speaker 1: cent counts. Yeah. I actually wanted to read one from
• 3:40
  Speaker 1: one of our locomotive, Janelle. She wrote she made a
• 3:43
  Speaker 1: contribution to the Venmo and she put, I've seen how
• 3:46
  Speaker 1: hard you'll have been working, basically doing events every day,
• 3:49
  Speaker 1: flying around the US, and I know you'll have nine
• 3:51
  Speaker 1: of fives. Y'all are doing big. Thanks for yourself and
• 3:53
  Speaker 1: for our community. Thank you for everything you do. You're welcome.
• 3:56
  Speaker 1: Thank you girl, thank you for the love. And and
• 3:59
  Speaker 1: as we talk about every gig that we that we have,
• 4:02
  Speaker 1: every university talk, every cent that UM we make doing
• 4:07
  Speaker 1: podcasts related events goes right back into the podcast. UM,
• 4:11
  Speaker 1: we are growing so much. We basically have a team
• 4:14
  Speaker 1: now for our live events, for our behind the scenes
• 4:18
  Speaker 1: photos and videos, UM, for other coming projects, very secret
• 4:22
  Speaker 1: projects that we cannot talk about, don't even but we
• 4:26
  Speaker 1: have a team of community, friends, family listeners that help
• 4:30
  Speaker 1: us to bring this project to life. So we do
• 4:32
  Speaker 1: our best to pay everyone who works on our project.
• 4:35
  Speaker 1: So if you'd like to support you know, those processes,
• 4:38
  Speaker 1: make sure you hit the venmo at lot dash radio.
• 4:41
  Speaker 1: Yes beautifully put thank you mala UM. So just to
• 4:44
  Speaker 1: recap on what we've been doing, as we mentioned, we
• 4:47
  Speaker 1: were at Cardinal Stritch in Milwaukee, Wisconsin, and that was
• 4:51
  Speaker 1: just such a special special visit UM because it was
• 4:56
  Speaker 1: at a Catholic university. Good stuff, and you know, just
• 4:59
  Speaker 1: the Latino community there showed us so much love UM.
• 5:03
  Speaker 1: And I think that's one of the best parts of
• 5:05
  Speaker 1: going to different universities wherever it is that we go,
• 5:08
  Speaker 1: you know, being able to meet listeners. It's so fun.
• 5:11
  Speaker 1: It's so fun, and it's like such a privilege to
• 5:15
  Speaker 1: be able to share space with y'all. Like I think
• 5:17
  Speaker 1: we walk away like what like like astounded that, Like
• 5:23
  Speaker 1: y'all really just show up for us, you love us,
• 5:26
  Speaker 1: You bring us little presents. It's so cute. You know,
• 5:29
  Speaker 1: you take you want to take pictures with us. It's
• 5:31
  Speaker 1: just like blows my mind. Still, No, it's really sweet
• 5:34
  Speaker 1: and just there's so much creativity out there. Like and
• 5:37
  Speaker 1: you know, we've never been to the Midwest before. I
• 5:39
  Speaker 1: had no idea there were so many Mexicans in Milwaukee.
• 5:41
  Speaker 1: There are so many tall Mexicans specifically, it's very confusing. Yes,
• 5:47
  Speaker 1: has a theory that it's the melt. How come all
• 5:50
  Speaker 1: our men out here are tiny, I'm just saying. And
• 5:54
  Speaker 1: the women over in Milwaukee too, they were tall. All
• 5:57
  Speaker 1: of them were tall. All the latin As were tall.
• 5:59
  Speaker 1: I was from few. They were towering over us. They
• 6:02
  Speaker 1: all looked like brown runway models. Yeah, gorgeous, gorgeous, gorgeous, gorgeous.
• 6:06
  Speaker 1: When um Mikaela picked us up from the airport. I
• 6:10
  Speaker 1: was like, who is this God? We were like so
• 6:13
  Speaker 1: tired and crusty from the airplane and I was like,
• 6:15
  Speaker 1: what the hell? Of course our listener amazing, beautiful, So
• 6:20
  Speaker 1: thank you for having thank you for having us. And
• 6:22
  Speaker 1: then that same that same trip, we went to Colorado
• 6:27
  Speaker 1: gigging girl and it started snowing and I was so
• 6:30
  Speaker 1: stressed it was. It snowed on us in Colorado. We
• 6:34
  Speaker 1: were not prepared. I was not prepared. But it was cute. Yeah,
• 6:39
  Speaker 1: So we gave a keynote, yes we did, and it
• 6:41
  Speaker 1: was like a live podcast sort of keynote set up.
• 6:44
  Speaker 1: That was cute. It was really cute. Yeah, So if
• 6:46
  Speaker 1: you were there, thank you for coming out and sharing
• 6:49
  Speaker 1: space with us. And then we led a workshop, yes,
• 6:52
  Speaker 1: a fem defense workshop at both Cardinal Stritch and Colorado.
• 6:55
  Speaker 1: We did like a keynote and a workshop. We were busy,
• 6:58
  Speaker 1: back to back to back, we did back to basically
• 7:01
  Speaker 1: did four different things in two days, which is wild.
• 7:04
  Speaker 1: I don't know how we did it. It's a lot.
• 7:05
  Speaker 1: It took us like a while to recover, but we
• 7:07
  Speaker 1: didn't really recover. No, we didn't. I mean I think
• 7:09
  Speaker 1: we're still recovering what we can't recover, like there's no
• 7:12
  Speaker 1: rest day. There's no rest day. But it's funny because
• 7:16
  Speaker 1: Cardinal Stritch and Milwaukee of course, like my grandma Na
• 7:19
  Speaker 1: calls me, my god, Yeah, she's blowing you up. She
• 7:21
  Speaker 1: was blowing on my phone to tell me that, like
• 7:23
  Speaker 1: she's never coming home because I'm never there were her
• 7:29
  Speaker 1: exact words, and I'm like, Grandma, I'm in Milwaukee. I'm sorry,
• 7:34
  Speaker 1: I can't be at the house right now. She called
• 7:37
  Speaker 1: me again in the middle of our workshop at season,
• 7:40
  Speaker 1: Yeah she did. It's not just I was hilarious. It
• 7:43
  Speaker 1: was hilarious. Um, you know, Mamma. My Boo asked me
• 7:50
  Speaker 1: what it was like traveling with you. He was like,
• 7:52
  Speaker 1: he was like, what is it like traveling with Mama?
• 7:53
  Speaker 1: Like do you all get along? And I was like,
• 7:55
  Speaker 1: first of all, yes, it's number one. Yeah. Second of all,
• 7:58
  Speaker 1: we like are able to just go with the flow,
• 8:02
  Speaker 1: which I think is really important. Like when you're traveling
• 8:04
  Speaker 1: with someone, we're able to just like feel with the
• 8:07
  Speaker 1: like feeling the other's energy. Like Thursday night after Cardinal Stretch,
• 8:12
  Speaker 1: we were like, let's go to a brewery tomorrow. And
• 8:14
  Speaker 1: get a drink before and have lunch before we go
• 8:15
  Speaker 1: to the airport. We both woke up and we're like,
• 8:18
  Speaker 1: we cannot move, and so we got room service and
• 8:21
  Speaker 1: like and just had coffee in bed and like literally
• 8:24
  Speaker 1: laid there until we had to get up, and like
• 8:27
  Speaker 1: you know, other people, it's like, well know, you said
• 8:29
  Speaker 1: we were going to do that, so now we have
• 8:30
  Speaker 1: to do it. You know, We're not like that. We're
• 8:33
  Speaker 1: very much going with the flow people. I feel like
• 8:36
  Speaker 1: you have we have to be. Yeah, when you're traveling
• 8:39
  Speaker 1: a lot has has one tour, has traveling a lot,
• 8:42
  Speaker 1: travels towards one towards one time. I know, you know,
• 8:48
  Speaker 1: but it made me think about, yes, we got for sure,
• 8:50
  Speaker 1: like all the traveling that she does are even just
• 8:53
  Speaker 1: all of our freelance, full time artists, you know, all
• 8:56
  Speaker 1: the traveling y'all do, like so much respect and love
• 8:59
  Speaker 1: for y'all. It's as travel. Yes, Yes, So we did
• 9:03
  Speaker 1: go to season. Another college. We did. We've done a
• 9:05
  Speaker 1: lot of colleges recently. Thank you for having us, Thank
• 9:08
  Speaker 1: you for inviting us out um season. We talked about
• 9:11
  Speaker 1: from defense and that was great. A lot of testimonies
• 9:15
  Speaker 1: from from head is there about street harassment that they've experienced. UM,
• 9:20
  Speaker 1: and we always appreciate when our look on what to share,
• 9:22
  Speaker 1: you know, it's very vulnerable. Yeah, that was good. And
• 9:25
  Speaker 1: then just this week we were at another college. We
• 9:28
  Speaker 1: were at Claremont Claremont Graduate University, did a Q and
• 9:31
  Speaker 1: A Yeah, at the Queer Resource Center. That was cute.
• 9:35
  Speaker 1: It was really cute. It was definitely like one of
• 9:38
  Speaker 1: our most chill university I like it. I really liked it. Yeah,
• 9:42
  Speaker 1: they were just it was very just like you know,
• 9:45
  Speaker 1: sit on a sofa and just chat, chat chat, you know,
• 9:48
  Speaker 1: have a Q and A. It was really lovely because
• 9:50
  Speaker 1: usually we're like presenting or leading a workshop or we
• 9:54
  Speaker 1: have to prepare, you know, something ahead of time, and
• 9:56
  Speaker 1: this time we just showed up and just as people
• 9:59
  Speaker 1: had questions, the conversation flowed. And I really liked that format. Yeah,
• 10:03
  Speaker 1: I mean it's very much like a podcast, you know,
• 10:06
  Speaker 1: and that's what the organizer, Janelle had said, like you'll
• 10:09
  Speaker 1: have conversations, so like, let's just have a conversation. So
• 10:11
  Speaker 1: I appreciated that. What else have we been doing. We've
• 10:16
  Speaker 1: been in the libraries all over l A, l A
• 10:19
  Speaker 1: public libraries doing our podcasting one on one workshops UM
• 10:23
  Speaker 1: through the l A Maide series. Yeah, so we were
• 10:26
  Speaker 1: recently at Sun Valley. Mala led that workshop UM by herself,
• 10:31
  Speaker 1: that's yeah, and that was part two of a three
• 10:33
  Speaker 1: part podcasting one o one workshops. So we're hoping that
• 10:37
  Speaker 1: by the end of this three part series those have
• 10:39
  Speaker 1: who have been coming are ready to record their first
• 10:42
  Speaker 1: episode and launched their podcasts. Yes, that's the goal. And
• 10:46
  Speaker 1: then we also co facilitated the podcasting one on one
• 10:50
  Speaker 1: workshop in Boil Heights at the Benjamin Franklin Library. And
• 10:54
  Speaker 1: as you all know, we UM love Boil Heights. You know,
• 10:58
  Speaker 1: we look at that was very much born here and
• 11:01
  Speaker 1: we have so much respect and admiration for this community.
• 11:04
  Speaker 1: So being able to give back, you know, it was
• 11:07
  Speaker 1: amazing and I think that, like for sure, there are
• 11:10
  Speaker 1: going to be new podcasts based off of that workshop.
• 11:13
  Speaker 1: Like the attendees just came and they were ready and
• 11:16
  Speaker 1: they had their outlines and they were like, we're ready
• 11:19
  Speaker 1: to start our podcasts. They Yeah. I I am noticing
• 11:23
  Speaker 1: that that in a lot of the workshops were doing
• 11:25
  Speaker 1: the ben Franklin one in particular, Like you're saying, there
• 11:28
  Speaker 1: are a lot of folks out there who have an
• 11:30
  Speaker 1: idea for a podcast that they've been sitting on, that
• 11:33
  Speaker 1: they've been mulling over, they've been thinking about this concept.
• 11:36
  Speaker 1: So I really like these workshops because it's a free,
• 11:39
  Speaker 1: highly accessible way to just like get that idea off
• 11:44
  Speaker 1: the ground and just do it. We just hope to
• 11:46
  Speaker 1: provide that space is like put pen to paper, put
• 11:48
  Speaker 1: your ideas into motion, and like let's get it started, yeah,
• 11:51
  Speaker 1: because sometimes it just takes that push, you know, and
• 11:55
  Speaker 1: really having like a soundboard that you can bounce ideas
• 11:58
  Speaker 1: off of. Yeah, And we're not done. So if you
• 12:01
  Speaker 1: haven't been able to make it out to one of
• 12:02
  Speaker 1: our l A Made Podcasting one oh one workshops, we
• 12:05
  Speaker 1: have some more coming up. So the third in our
• 12:08
  Speaker 1: three part series at the Sun Valley Branch is going
• 12:11
  Speaker 1: to be May nine, yes, at five thirty. And then
• 12:15
  Speaker 1: in South l A at the Exposition Park Regional Branch,
• 12:19
  Speaker 1: we will have a workshop at six pm on May two.
• 12:23
  Speaker 1: And we do have some other ones coming up actually
• 12:26
  Speaker 1: in the summer, so we will be in Little tokyo
• 12:29
  Speaker 1: Um in Venice, Cohena and a couple and maybe a
• 12:33
  Speaker 1: few more so Mill So keep your eye out for
• 12:37
  Speaker 1: all the library, I know, all our like all over.
• 12:41
  Speaker 1: It's amazing, Thank you for having thanks for having us UM.
• 12:46
  Speaker 1: In addition, we do want to go ahead and shout
• 12:50
  Speaker 1: out UM a really wonderful, amazing community partner, Therapy for
• 12:56
  Speaker 1: Latino X. So we talk a lot about mental health
• 12:59
  Speaker 1: and trauma on this podcast, and Therapy for Latin X
• 13:02
  Speaker 1: is a really great place UM where they use the
• 13:05
  Speaker 1: latest technology to make it as easy as possible to
• 13:08
  Speaker 1: find therapist, life coaches and emergency mental health centers. UM
• 13:13
  Speaker 1: a lot of services that are free, your low cost
• 13:16
  Speaker 1: community clinics. So, you know, because this is something we
• 13:19
  Speaker 1: talk about so much, we are not like licensed therapists,
• 13:22
  Speaker 1: so we always encourage our listeners to reach out, you know,
• 13:26
  Speaker 1: to find some professional help. If you need to check
• 13:29
  Speaker 1: out their online database. UM. We're all about the mental
• 13:32
  Speaker 1: health glow up. So check out Therapy for Latin X. Yeah,
• 13:36
  Speaker 1: it's such an incredible resource that UM is really curated
• 13:40
  Speaker 1: for our community and that hopefully UM you know, finding
• 13:44
  Speaker 1: a therapist of colors really difficult. The percentage is really low.
• 13:48
  Speaker 1: So to be able to have this database that you
• 13:50
  Speaker 1: can search and hopefully find the right therapist for you,
• 13:53
  Speaker 1: is it truly incredible and definitely a resource. Um we
• 13:57
  Speaker 1: we can take a we can take advantage of. So
• 14:00
  Speaker 1: thank you Therapy for Latin X for all that you
• 14:02
  Speaker 1: do in the service that you provide. Yes, yes, yes,
• 14:05
  Speaker 1: all right, So we are going to be jumping into
• 14:07
  Speaker 1: a song break before we have our interview with Coco
• 14:12
  Speaker 1: Verde Ceci. So we're super excited to be welcoming her
• 14:16
  Speaker 1: onto the podcast podcast Belly Ros and and and friends
• 14:25
  Speaker 1: and and and and and and and and friends and
• 14:32
  Speaker 1: and and and and and and friends and and send
• 14:43
  Speaker 1: and and friends and and and um um um um
• 14:53
  Speaker 1: um um from from from from but and alright, look
• 15:05
  Speaker 1: amotis and we're back from our break. We are really excited.
• 15:09
  Speaker 1: We have a very special guest on the podcast today
• 15:12
  Speaker 1: on the radio Phonic novella. We want to introduce Cecilia Flores.
• 15:17
  Speaker 1: Cecilia Flores was born and raised in Medford, Massachusetts. She's
• 15:21
  Speaker 1: currently a doctoral student in social policy at Brandeis University.
• 15:25
  Speaker 1: She received her bachelor's in American Studies and Community Health
• 15:28
  Speaker 1: in two thousand and twelve and her master's degree in
• 15:31
  Speaker 1: Educational Studies in two thousand thirteen. Right now, she's working
• 15:35
  Speaker 1: on pursuing a career in teaching and researching racial health inequities.
• 15:40
  Speaker 1: She wants to open a Latino vegan restaurant called Coco
• 15:43
  Speaker 1: Verde Vegan. Her fiancee UM and her started Coco Verde
• 15:47
  Speaker 1: as a blog. They've grown it into a catering company
• 15:50
  Speaker 1: and they're really excited to keep cultivating their online community.
• 15:53
  Speaker 1: In the meantime. Cecilia is also the mother of a
• 15:57
  Speaker 1: rapidly growing almost two year old toddler, and she's looking
• 16:01
  Speaker 1: forward to training and running for her next ultra marathon.
• 16:04
  Speaker 1: Cecilia truly does it all. I love Cecilia. I went
• 16:06
  Speaker 1: to college with Cecilia UM at Tufts. That's where we met.
• 16:10
  Speaker 1: So we want to welcome, welcome Cecilia of Coco Verde
• 16:13
  Speaker 1: Vigan onto the show. Cecilia, can you please say hi
• 16:16
  Speaker 1: and introduce yourself to our look on what is hello?
• 16:20
  Speaker 1: Thank you? Thank you both so much, so so much
• 16:24
  Speaker 1: for having me on. It's like it's truly an honor
• 16:27
  Speaker 1: UM to be with you and be sharing the space
• 16:30
  Speaker 1: with you all. And UM, I'm so excited to talk
• 16:33
  Speaker 1: more to talk um about Coco today, UM and talk
• 16:38
  Speaker 1: a little bit more about you know, the the birth
• 16:41
  Speaker 1: of a new tradition really which that has that started
• 16:44
  Speaker 1: with Ivanna has really kind of transformed UM a lot
• 16:49
  Speaker 1: of our other my other relationships with my family members,
• 16:52
  Speaker 1: specifically my mom and my grandmother through this tradition of
• 16:56
  Speaker 1: cooking and loving on each other through food. Absolutely, thank
• 16:59
  Speaker 1: you so for being here. I'm so excited to learn
• 17:02
  Speaker 1: more about your business and your origin story and how
• 17:06
  Speaker 1: Gota came to be. So once again, thanks for being here.
• 17:10
  Speaker 1: And I think I think it's important to talk about
• 17:13
  Speaker 1: to Sicilian dominicana from Massachusetts. UM, and so Coverde, would
• 17:20
  Speaker 1: you say that this is is it vegan Dominican food
• 17:22
  Speaker 1: specifically or what type of cuisine are you serving up with?
• 17:26
  Speaker 1: Co Verte Definitely, Um. You know, I am Dominican after
• 17:32
  Speaker 1: Latina and grew up in a very Dominican household, and
• 17:37
  Speaker 1: so a lot of the cooking that I grew up
• 17:40
  Speaker 1: with was very, um, straight up Dominican food. And my
• 17:43
  Speaker 1: fiance is also Dominican, and so that's definitely where a
• 17:46
  Speaker 1: lot of our influences come from. UM. But in terms
• 17:50
  Speaker 1: of the menu, I would say it's very Dominican, but
• 17:53
  Speaker 1: then I also have like a lot of different tis
• 17:54
  Speaker 1: we do. UM A lot of different tackles. We do
• 17:58
  Speaker 1: like a lot of um. We love to take on
• 18:02
  Speaker 1: other flavors as well. And it's just interesting too. I
• 18:06
  Speaker 1: you know, every time when I say, oh, like you
• 18:07
  Speaker 1: know Dominican or this is Dominican and that, but there's
• 18:10
  Speaker 1: so much um borrowing and transforming of flavors across different
• 18:16
  Speaker 1: Latin American countries and so it's almost like, you know,
• 18:18
  Speaker 1: we're just such a fusion. It's like when we were
• 18:20
  Speaker 1: doing me for Christmas and they were like someone was like, oh,
• 18:25
  Speaker 1: that looks like and I'm like, it's the Dominican version
• 18:28
  Speaker 1: of you know, like there's it's just there's so much
• 18:31
  Speaker 1: um sharing, which I really love. That's wonderful. I'm I'm
• 18:35
  Speaker 1: really curious. You mentioned your mother and your grandmother, and
• 18:39
  Speaker 1: I'm wondering sort of what role you know, your mom
• 18:43
  Speaker 1: and your family, what world they've played in, like your
• 18:47
  Speaker 1: journey into becoming a business owner, a caterer, starting co
• 18:51
  Speaker 1: co verde Vegan. Yeah, I think so my family is
• 18:56
  Speaker 1: very female centric, very you know, the more it is
• 19:00
  Speaker 1: and my family are so freaking powerful and just like
• 19:04
  Speaker 1: such forces and it's just it's um an honor to
• 19:07
  Speaker 1: just kind of learn from them, and my grandmother in particular,
• 19:10
  Speaker 1: she passed away to it will be two years ago. Yeah,
• 19:13
  Speaker 1: because Vanna's too, she passed away. She got away right
• 19:16
  Speaker 1: before I got pregnant with Ivanna. And she was just
• 19:20
  Speaker 1: you know, dis incredible, you know, Ladon, Yes, she just
• 19:22
  Speaker 1: like ran the whole family. And you know, my mom,
• 19:26
  Speaker 1: who is her daughter in law, actually learned to cook
• 19:30
  Speaker 1: from her. And so yeah, and it was just like
• 19:33
  Speaker 1: a very beautiful, you know, bonding thing, not like it's
• 19:37
  Speaker 1: not it wasn't like, oh, you need to learn how
• 19:38
  Speaker 1: to cook for my son. It was like, you know,
• 19:40
  Speaker 1: my mom didn't know how to cook. Her mom wasn't
• 19:41
  Speaker 1: really like a big cook, and she really wanted to
• 19:44
  Speaker 1: learn from her. And so they just you know, she
• 19:47
  Speaker 1: kind of like apprentice like my kids in and um,
• 19:50
  Speaker 1: you know, I had so my my grandmother was this incredible, incredible,
• 19:54
  Speaker 1: incredible chef, and um, you know I was always in
• 19:59
  Speaker 1: the kitchen with her, and um, you know, I I
• 20:02
  Speaker 1: learned so much from her. She was such a very strong,
• 20:05
  Speaker 1: very strict woman's but also loved us so very much.
• 20:09
  Speaker 1: And I think, you know, very typical to Latino families,
• 20:14
  Speaker 1: Like that's the way that we show our love is
• 20:15
  Speaker 1: you know, through food and through um, you know, feeding
• 20:18
  Speaker 1: each other. And so that was something that I learned
• 20:21
  Speaker 1: um from her, and UM has been has been really beautiful.
• 20:26
  Speaker 1: So my grandmother Uma, she never really got to try
• 20:30
  Speaker 1: our food because she passed away, UM like a little
• 20:33
  Speaker 1: bit before I went vegan. And but my mom, um,
• 20:39
  Speaker 1: you know, we've had this incredible journey her and I
• 20:43
  Speaker 1: UM through it all, where at first she was very
• 20:47
  Speaker 1: like you know, I UM, She's like I don't know
• 20:50
  Speaker 1: what you're doing, Like what is this? Like what is
• 20:52
  Speaker 1: the vegan thing? And when? And like it was like
• 20:54
  Speaker 1: right like right before Thanksgiving that I decided to kind
• 20:58
  Speaker 1: of like do this glen into like a plant based diet,
• 21:02
  Speaker 1: and she was like get thanks, giv me and like
• 21:06
  Speaker 1: up in arms like what I Like, I don't you know,
• 21:08
  Speaker 1: I didn't understand anything and was so you know a
• 21:11
  Speaker 1: little bit um pushing it away because you know, I
• 21:15
  Speaker 1: think it was so new and and also because you know,
• 21:18
  Speaker 1: that was such a big way of like how she
• 21:20
  Speaker 1: shows love, it's through seating and so you know for
• 21:23
  Speaker 1: her to all of a sudden feel you know, I
• 21:25
  Speaker 1: can only imagine she must have felt so um pushed
• 21:28
  Speaker 1: away and like, you know, maybe like that, you know,
• 21:31
  Speaker 1: her food wasn't good enough for me anymore, even though
• 21:33
  Speaker 1: that's you know, that's not what I wanted to convey
• 21:36
  Speaker 1: to her, but probably, you know, I imagine you know,
• 21:38
  Speaker 1: she probably had those kinds of feelings. But um, you know,
• 21:42
  Speaker 1: through through the journey and through talking and kind of
• 21:45
  Speaker 1: her seeing like what we're doing in the kitchen and
• 21:48
  Speaker 1: all of that, she's really transformed into like one of
• 21:52
  Speaker 1: our biggest cheerleaders. And you know, she tells, she tells
• 21:55
  Speaker 1: everybody about us and like tells people to follow us
• 21:58
  Speaker 1: on Instagram and she's all that, like how many followers
• 22:00
  Speaker 1: you have on Instagram? And like, you know, how are you?
• 22:02
  Speaker 1: How are you growing? Like who's who's ordering from you?
• 22:05
  Speaker 1: Like all this stuff, And so it's definitely been a
• 22:07
  Speaker 1: very UM transformative relationship and really, you know, taught me
• 22:13
  Speaker 1: how we can shift, Like traditions are beautiful and can
• 22:18
  Speaker 1: transform and they can adapt to UM and whether that's
• 22:23
  Speaker 1: like the storms of life. You know that I'm so
• 22:26
  Speaker 1: glad that you that you talked about that, that you
• 22:28
  Speaker 1: touched upon that relationship with your mother and also cuisine
• 22:31
  Speaker 1: transforming UM. So often we hear that Latinos or Latino
• 22:36
  Speaker 1: x folks can't be vegan, right, that our our foods
• 22:38
  Speaker 1: don't allow us to be vegan. Then we can't have
• 22:40
  Speaker 1: fun based diets because meat is so central to our diets,
• 22:44
  Speaker 1: which isn't actually true if you think about the way
• 22:46
  Speaker 1: our ancestors eight. So what would you say is your
• 22:50
  Speaker 1: response to folks that make that generalization that Latinos can't
• 22:53
  Speaker 1: be vegan? Yeah, I think that, you know, I think
• 22:58
  Speaker 1: it's just that, like I think we're training to think
• 23:00
  Speaker 1: of it as a white thing, and you know, the
• 23:03
  Speaker 1: the reality is that, like the a lot of the
• 23:06
  Speaker 1: people kind of in the spotlight are white. The vegan
• 23:10
  Speaker 1: community in general can be pretty hostile sometimes, which that's
• 23:13
  Speaker 1: like one of my biggest um issues. I guess it's
• 23:17
  Speaker 1: just like how abrasive things can be sometimes and how judgmental. Um.
• 23:23
  Speaker 1: But I think exactly what you were saying these I
• 23:25
  Speaker 1: think so so much of our food was vegan unintentionally
• 23:30
  Speaker 1: just you know, and but things have just been added in,
• 23:34
  Speaker 1: Like there there are a lot of the rices that
• 23:36
  Speaker 1: my mom makes, you know, to make like rokon Fido
• 23:40
  Speaker 1: or roomie or like the beans and things like that
• 23:44
  Speaker 1: that were Originally, like you know, over time people started
• 23:48
  Speaker 1: adding in like bits a vecon to like given more
• 23:50
  Speaker 1: flavor or like than that. But originally those things were
• 23:53
  Speaker 1: just you know, based on plants and even like that,
• 23:56
  Speaker 1: the conversations which it's like very um, it's a complicated
• 24:00
  Speaker 1: topic because you know, the quinola or quinola, it's it's
• 24:04
  Speaker 1: an indigenous it's indigenous to South America, you know, and
• 24:08
  Speaker 1: people see it as like a white thing, and it's like, no,
• 24:11
  Speaker 1: there are so many, so many of these um foods
• 24:14
  Speaker 1: and um products that are ours but are being presented
• 24:20
  Speaker 1: by white people and then being seen as white. And
• 24:23
  Speaker 1: so that part um feels like, you know a lot
• 24:27
  Speaker 1: of the work that I really want to do is
• 24:30
  Speaker 1: part of that kind of reclaiming and um kind of
• 24:33
  Speaker 1: dusting off that appropriation and um you know and showing
• 24:37
  Speaker 1: people that because our goal honestly, you know, I don't
• 24:41
  Speaker 1: have any illusions that everybody, oh my people are going
• 24:44
  Speaker 1: to see like our stuff and be like, oh my god,
• 24:45
  Speaker 1: everyone's gonna be like, yeah, I want to go vegan,
• 24:47
  Speaker 1: Like I don't. I don't want to push anybody to
• 24:50
  Speaker 1: do anything, but I do want to show people that
• 24:52
  Speaker 1: it is possible to have an entirely plant based plate
• 24:57
  Speaker 1: and have it be delicious and have it be it
• 25:00
  Speaker 1: fighting and you know, and have people wanting more. And um,
• 25:04
  Speaker 1: you know that's really that's really what we're all about. Beautiful, beautiful.
• 25:09
  Speaker 1: And you know we in previous couples, we've talked about
• 25:12
  Speaker 1: fem tech, and we've talked about cooking and our traditional
• 25:15
  Speaker 1: meals as being a type of science, right, and that
• 25:19
  Speaker 1: when you look at a plate, a traditional plate and
• 25:22
  Speaker 1: it has rice, it has beans, it has maybe no
• 25:25
  Speaker 1: palis right. That just didn't come together by accident. That's
• 25:29
  Speaker 1: hundreds and even thousands of years of our ancestors testing
• 25:33
  Speaker 1: and different combinations of foods to find out what sustains
• 25:38
  Speaker 1: us and what our cells and our bodies need and
• 25:40
  Speaker 1: what combination right. And I would love to hear from
• 25:43
  Speaker 1: you sort of how maybe you've come upon the fem
• 25:46
  Speaker 1: tech in your cooking. Absolutely so I, um, you know,
• 25:51
  Speaker 1: I have the vivid memory I was maybe I don't know,
• 25:55
  Speaker 1: like ten or twelve. Um, you know, sitting in the kitchen,
• 25:59
  Speaker 1: my grandmother's sitting from Gender Republic, and I watching her
• 26:02
  Speaker 1: drink this can of Budweiser and she's making an assle foul,
• 26:06
  Speaker 1: which is like a soup with rice kind of built
• 26:09
  Speaker 1: into it. And um, she takes the tip of a Budweiser,
• 26:12
  Speaker 1: she takes the soup, and then she just kind of
• 26:14
  Speaker 1: pours like half the can from far into the soup,
• 26:18
  Speaker 1: and you know, she's balancing the flavors. And I'm just
• 26:21
  Speaker 1: like sitting there, like, why are you doing right but
• 26:23
  Speaker 1: putting beer and soup? Like you know, I didn't get
• 26:26
  Speaker 1: it at the time. Um, you know, now after having um,
• 26:31
  Speaker 1: you know, learning more and kind of having these revelations,
• 26:35
  Speaker 1: I like I understand and um, you know there's that
• 26:38
  Speaker 1: new uh show on nut like the Salt, Fat, acid
• 26:42
  Speaker 1: heat I might have got, but like I love that show.
• 26:46
  Speaker 1: I love first of all, I love watching her eat
• 26:47
  Speaker 1: because she just looks like he makes everything look like
• 26:50
  Speaker 1: so delicious. But I also just really love how she
• 26:53
  Speaker 1: talks about that balance, you know, finding the right balance
• 26:58
  Speaker 1: of like you know, needing that acid to kind of
• 27:00
  Speaker 1: writing up like you know, really heavy dishes and needing
• 27:03
  Speaker 1: you know, the right amount of salt and how salt
• 27:05
  Speaker 1: can be transformative and all that stuff, and so um,
• 27:09
  Speaker 1: baking especially is one chemistry and cooking, you know, cooking
• 27:15
  Speaker 1: is is part of a process like that too. It's
• 27:19
  Speaker 1: very it's much more scientific, I think that than we
• 27:21
  Speaker 1: give it credit. And I think, you know so many
• 27:25
  Speaker 1: it's just one thrusting thing for me is just how
• 27:28
  Speaker 1: how difficult it can be to to kind of develop
• 27:32
  Speaker 1: those flavors. But I do think that everybody everybody can cook.
• 27:35
  Speaker 1: I have like a very ratitui uh thought thought on that.
• 27:40
  Speaker 1: But I do think that you know, in traditional in
• 27:43
  Speaker 1: traditional kitchens like at home, it's all the women that
• 27:46
  Speaker 1: are cooking. But we've created um hostile environments and in
• 27:51
  Speaker 1: traditional and restaurants here where women are not able a
• 27:55
  Speaker 1: lot of the time to take um, take the leaves
• 27:58
  Speaker 1: and to take charge. And I think, um, that's something
• 28:01
  Speaker 1: that that I grapple with a lot. I've never worked
• 28:04
  Speaker 1: in like a but uh, from what I had from
• 28:12
  Speaker 1: other people, I think it's just um, you know, I
• 28:15
  Speaker 1: think we have to go through a process where we
• 28:17
  Speaker 1: can allow um but a part of the conversation and
• 28:25
  Speaker 1: and also um kind of make way. You know, amazing
• 28:32
  Speaker 1: chefs from home, Like I talked about my will all
• 28:36
  Speaker 1: the time, like she was an incredible chef. She didn't
• 28:38
  Speaker 1: go to any school, you know, she learned at her
• 28:44
  Speaker 1: own way, and I think that that's a really beautiful
• 28:46
  Speaker 1: thing that we don't really um talked about, and we
• 28:48
  Speaker 1: don't really do a good job of honoring you. You know,
• 28:52
  Speaker 1: you cut out a little bit right now, that last sentences,
• 28:56
  Speaker 1: that part about your grandmother or not necessarily being a
• 28:58
  Speaker 1: trained chef. Yeah, absolutely so, I um, I think that,
• 29:05
  Speaker 1: you know. And it's interesting because even in our bio
• 29:09
  Speaker 1: on the on the website we I have, I wrote, like,
• 29:13
  Speaker 1: my Fancey is a classically trained staff that you know,
• 29:16
  Speaker 1: and he studied out the Porto Blue And I think
• 29:17
  Speaker 1: that you know, we did was just like really cool.
• 29:21
  Speaker 1: I'm really amazing, and I'm not really proud of them
• 29:22
  Speaker 1: for it. But I also think that, you know, there
• 29:25
  Speaker 1: are so many amazing and incredible chefs like my grandmother.
• 29:29
  Speaker 1: I think of her as an incredible chef. But of
• 29:31
  Speaker 1: course she didn't go to you know, a fancy school.
• 29:35
  Speaker 1: Um you know, she she learned on her own. And
• 29:37
  Speaker 1: I think that that is something um so beautiful and
• 29:41
  Speaker 1: something that should be we should do a much better
• 29:43
  Speaker 1: job of honoring. And you know now, and it has
• 29:47
  Speaker 1: me thinking like if using spices and seasonings and putting
• 29:51
  Speaker 1: together a dish is a chemistry and it's a science.
• 29:54
  Speaker 1: Then when we joke about white people having bland food,
• 29:57
  Speaker 1: but we're really commenting on is that history. Believe they
• 30:00
  Speaker 1: never mastered that science and that chemistry. They never got it.
• 30:04
  Speaker 1: They never got it down. They never figured out the
• 30:07
  Speaker 1: science of cooking, which is fascinating to frame it in
• 30:11
  Speaker 1: that way. You know, absolutely absolutely. You know, one thing
• 30:17
  Speaker 1: my mom always told me, like when you bake, She
• 30:19
  Speaker 1: was like, you know, measurements don't really matter, but when
• 30:20
  Speaker 1: you bake in one matters because one it really is
• 30:24
  Speaker 1: a chemistry. She and she would always tell me, if
• 30:26
  Speaker 1: you're off even by a little bit, your bond will
• 30:28
  Speaker 1: not come out the way it's supposed to come out,
• 30:30
  Speaker 1: your whatever, like it is not going to come out
• 30:33
  Speaker 1: the way you wanted to write. Like cooking, I love it,
• 30:41
  Speaker 1: and like I said, like I you know, I love
• 30:42
  Speaker 1: that movie that Disney or pick Star whatever movie. It
• 30:45
  Speaker 1: is the ratitute movie with the little mouth that is
• 30:47
  Speaker 1: like the shaff or whatever, and everybody can cause like
• 30:49
  Speaker 1: I love that and I really believe in that. I like,
• 30:51
  Speaker 1: I really love it. Um and love encouraging people at
• 30:54
  Speaker 1: the kind of um you know, just think of you'd
• 30:58
  Speaker 1: just make their own way cooking, because cooking us a
• 31:01
  Speaker 1: lot more forgiving than baking. And you know, cooking you
• 31:05
  Speaker 1: can add a little bit more sasta and you can
• 31:07
  Speaker 1: you know, brighten up the dish with like a little
• 31:09
  Speaker 1: bit more a city or whatever. You can usually you know,
• 31:12
  Speaker 1: fix your way out of a mistake. But with baking,
• 31:15
  Speaker 1: you know, it's just it will you know, if you
• 31:17
  Speaker 1: don't put in enough baking powder, your your cake will
• 31:20
  Speaker 1: not rise if you don't. It's like everything is so
• 31:23
  Speaker 1: um intricately to connect it, which is just like so amazing,
• 31:28
  Speaker 1: and you know, it's just it's sometimes they step back
• 31:31
  Speaker 1: and it just blows my mind, like you know, who
• 31:34
  Speaker 1: was like who was the first person to say, you know,
• 31:36
  Speaker 1: I'm gonna exist this because this is going to be better,
• 31:40
  Speaker 1: or I'm gonna you know, use this ingredient because it's
• 31:43
  Speaker 1: I think it's gonna do this. And you know, especially
• 31:46
  Speaker 1: in vegan baking, it's like, you know, the m the
• 31:51
  Speaker 1: speaking power is like some mean writing agents and like creating.
• 31:54
  Speaker 1: You know, if you go back to your like third
• 31:55
  Speaker 1: grade volcanoes and science clash, like it's it's activated by
• 31:59
  Speaker 1: the apple cider vinegar that you use, like you know,
• 32:01
  Speaker 1: so it's very it's just it's an amazing thing, like
• 32:04
  Speaker 1: how connected it is, and it's just amazing to think
• 32:07
  Speaker 1: about all of the women and all the laborers within
• 32:11
  Speaker 1: the kitchen that have really um have paved the way
• 32:15
  Speaker 1: and have you know, created these templates for us to
• 32:18
  Speaker 1: use and also to um expand upon. Thank you so
• 32:24
  Speaker 1: much for bringing in that that perspective um your story
• 32:28
  Speaker 1: and your journey. I'm really excited. I mean, like Cecilia,
• 32:31
  Speaker 1: I've always looked up to you because you just like
• 32:33
  Speaker 1: do it all. I mean, you're an ultra marathon wrinter
• 32:35
  Speaker 1: slash vegan like chef, slash mom like slash PhD candidate,
• 32:40
  Speaker 1: Like how I can literally honestly don't know how I
• 32:46
  Speaker 1: do it some days either, I'm like I don't know,
• 32:49
  Speaker 1: But like I was, my sister was like, like, you've
• 32:52
  Speaker 1: seem overwhelmed, Like you know, is there anything that you
• 32:54
  Speaker 1: She's a social worker, so she's so perfect and she's
• 32:56
  Speaker 1: always like checking in with me. Of course, i feel
• 32:58
  Speaker 1: like it's anything that you would like want to let go,
• 33:00
  Speaker 1: and I'm like, no, I'm not letting go of anything, right,
• 33:05
  Speaker 1: I'm just gonna do it all, and I'm just gonna
• 33:06
  Speaker 1: figure it out and it'll be fine. Yes, yes, Well,
• 33:10
  Speaker 1: I love you, I love what you're doing. I love
• 33:13
  Speaker 1: Coco Vede. I hope to try your food one day.
• 33:16
  Speaker 1: I need to. I'm gonna be out there for my
• 33:18
  Speaker 1: five year reunion in the summer, so I'm gonna have
• 33:20
  Speaker 1: to stop fine out here you absolutely, yeah, like need
• 33:24
  Speaker 1: to have you over and I need to to um
• 33:28
  Speaker 1: to give you some some food. Oh yeah out there. Okay.
• 33:34
  Speaker 1: You can feel free to to edit out if you
• 33:37
  Speaker 1: want to. But I just one thing that I feel
• 33:39
  Speaker 1: like veganism is so um intimidating to people because of
• 33:43
  Speaker 1: um one of the things that we said earlier, just
• 33:45
  Speaker 1: how abrasive some vegans can be in judgmental and all that.
• 33:49
  Speaker 1: And I think that a lot of times people forget
• 33:52
  Speaker 1: the fact that all all of us are implicit in
• 33:56
  Speaker 1: you know, capitalism, in in these systemic structures, were actively
• 34:01
  Speaker 1: fighting against it. And I feel like it's so a
• 34:04
  Speaker 1: lot of times people are you know, chastising vegans are
• 34:06
  Speaker 1: chastising other people for you know, consuming meat or consuming
• 34:10
  Speaker 1: these other these products, and um, you know, I I
• 34:13
  Speaker 1: just feel like that it gives the bad name some
• 34:16
  Speaker 1: of us. Some of it is like rightly earned for
• 34:19
  Speaker 1: some people. But I also feel like there's not enough
• 34:22
  Speaker 1: emphasis on the fact that you know, just because you are,
• 34:25
  Speaker 1: oh you're not participating in animal cruelty, you're still participating.
• 34:29
  Speaker 1: Unless you're growing your own roots and vegetables, you're still
• 34:31
  Speaker 1: participating in you know, the farming system, and understanding how
• 34:36
  Speaker 1: specifically it's almost always you know, Latino Latin X folks
• 34:40
  Speaker 1: most of the time undocumented, you know, all of the
• 34:43
  Speaker 1: time mistreated and and not paid enough and not given
• 34:46
  Speaker 1: enough UM support instructures and even you know, good working conditions.
• 34:51
  Speaker 1: And so I think that that um, part of my
• 34:54
  Speaker 1: part of my miss and is to really is obviously
• 34:57
  Speaker 1: to work on that and to you know, fight for
• 35:00
  Speaker 1: food rights in general, but also to um, you know
• 35:03
  Speaker 1: a blood everybody in their own food choices, food choices,
• 35:07
  Speaker 1: in their own food journey. Yes, thank you for that.
• 35:11
  Speaker 1: To hear that very important. Yeah, like in in the
• 35:14
  Speaker 1: Monster of Capitalism, there's nothing that's ethical right, and we
• 35:18
  Speaker 1: do absolutely in whatever way that we can. Absolutely, And
• 35:22
  Speaker 1: it's true, I'm not vegan, I'm not even close to
• 35:25
  Speaker 1: be vegetarian, um, but I have even I'm not in
• 35:29
  Speaker 1: those worlds or circles at all, but I've seen that
• 35:31
  Speaker 1: really toxic like vegan rhetoric on the internet, you know,
• 35:35
  Speaker 1: so I hear what you're saying, and I've seen it,
• 35:38
  Speaker 1: and it does leave a bad taste in one's mouth.
• 35:40
  Speaker 1: But I can also appreciate that, you know, there are
• 35:43
  Speaker 1: efforts on behalf of black and brown people, especially Black Americans,
• 35:46
  Speaker 1: to reclaim farming, reclaim vegetables, you know, reclaim cooking in
• 35:51
  Speaker 1: the connection to the soil that was definitely you know,
• 35:54
  Speaker 1: has been stripped away, um from from lots of communities.
• 35:57
  Speaker 1: So absolutely, everything that you're doing is so important, and
• 36:00
  Speaker 1: I'm really happy to see that. It's like, you know,
• 36:04
  Speaker 1: I saw you got a feature, you had some media,
• 36:06
  Speaker 1: some press not too long ago around co Verde, So
• 36:09
  Speaker 1: that's awesome. Yeah, it's been a really big honor and
• 36:14
  Speaker 1: I'm just like, I'm really excited to keep sharing and
• 36:17
  Speaker 1: to um, you know, keep showing people what we're doing
• 36:21
  Speaker 1: and you know, and and kind of spreading that positivity
• 36:25
  Speaker 1: and enjoy I'm all about the Marie Condo. We were
• 36:30
  Speaker 1: just talking about Marie Condo. I am tiding up and
• 36:32
  Speaker 1: organizing my life. Yes, very she's our modern Mary Poppins
• 36:39
  Speaker 1: Marine condos. The modern Mary Poppins Well, Cecilia, Um, where
• 36:43
  Speaker 1: can our listeners find you? Where can they follow you?
• 36:46
  Speaker 1: Where can they learn more about your work? And co
• 36:48
  Speaker 1: co verde? Yeah so absolutely so. We are across the
• 36:53
  Speaker 1: board Facebook, Instagram, UM, and Twitter. We're at cover Vegan
• 36:59
  Speaker 1: UM and our website is scogan dot com. And I
• 37:02
  Speaker 1: love I love packing to people. Some people sometimes CMUs
• 37:06
  Speaker 1: and are like, oh, I don't know if you're good,
• 37:07
  Speaker 1: and I'm like, I will answer. I love send us
• 37:10
  Speaker 1: a method good to talk to us. I love to
• 37:13
  Speaker 1: be in conversation and um, you know I'm a community
• 37:16
  Speaker 1: organizer by training, so I love to be in community
• 37:18
  Speaker 1: with people. So UM, reach out to us, get in touch. Amazing.
• 37:22
  Speaker 1: Thank you so much for being on the podcast, for
• 37:26
  Speaker 1: talking to us and sharing your store with us. We
• 37:28
  Speaker 1: know our listeners are look on what is there going
• 37:30
  Speaker 1: to love it absolutely so, thank you so much and
• 37:35
  Speaker 1: we will talk to you soon. Yes, thank to soon.
• 37:40
  Speaker 1: Sending love to you, but have a great rest of
• 37:41
  Speaker 1: the afternoon. Thank you all right, look A'm what us?
• 37:44
  Speaker 1: Thank you for tuning into another look at radio as always,
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  Speaker 1: And this has been another cup look on our radio
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