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Luke’s Diner: Hamburger Help Me · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again.
• 0:09
  Speaker 2: Let's just do Luke's Diner with Scott Patterson, an iHeartRadio podcast.
• 0:22
  Speaker 1: Hey everybody, Scott Patterson, I am all and podcast one
• 0:25
  Speaker 1: of them productions iHeartRadio Media, iHeart Podcast another segment of
• 0:30
  Speaker 1: Luke's Diner. Joining us today is the one and only
• 0:34
  Speaker 1: Carla Hall. Let me tell you a little bit about
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  Speaker 1: Carla here, a big celebrity chef. You know we're from
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  Speaker 1: Top Chef the Chew Countless Food Adventures, where she brings
• 0:47
  Speaker 1: her signature energy and love of comfort food with a twist.
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  Speaker 1: She's classically trained as a chef, champion of soulful cooking,
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  Speaker 1: and an advocate for bringing people together through food. She
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  Speaker 1: has just launched her very own virtual magazine, Sweet Heritage,
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  Speaker 1: which you can find on her website at Carlahall dot com.
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  Speaker 1: Without further ado, please welcome the one and only Carla Hall.
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  Speaker 2: Carla Welcome, Thank you, Scott Gordon Tatterson.
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  Speaker 1: That is me, that is me. It's good to see you.
• 1:24
  Speaker 1: It's good to see you too. First of all, are
• 1:26
  Speaker 1: you familiar with Gilmore Girls?
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  Speaker 2: I am familiar. I didn't watch. I've watched a couple
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  Speaker 2: of episodes. Everyone, I've spoken to from my niece who
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  Speaker 2: is thirty seven to my assistant's daughter who is twenty something.
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  Speaker 2: Watched an avid Watchers like the entire series, like multiple times.
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  Speaker 1: Yes that's yes, that's how they consume it. Yes, it's incredible.
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  Speaker 1: So in season one, episode sixteen, Starcross Lovers and Other Strangers,
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  Speaker 1: Laura I lead character is all about quick and easy
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  Speaker 1: comfort foods. You know, she's not much of a cook,
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  Speaker 1: but she does like to throw together some fun meals.
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  Speaker 1: In this episode, she turns to yes, Hamburger helper. Have
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  Speaker 1: you ever used it yourself?
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  Speaker 2: I use it. I grew I am sixty years old.
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  Speaker 2: I grew up like I was there when it was
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  Speaker 2: made and put on the shelves in the grocery store.
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  Speaker 2: I feel like my mother's like, oh, RERAI jesus, here's
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  Speaker 2: the hamberg that help me? So, yes, I've have eaten it.
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  Speaker 2: I've put a version in my cookbooks. Yes, I'm very familiar.
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  Speaker 1: And so how would you put a Carla Hall twist
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  Speaker 1: on it to take it to the next level? What
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  Speaker 1: would you do with it?
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  Speaker 2: So I think, first of all, you're not going to
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  Speaker 2: use the box is like the difference between box macaroni
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  Speaker 2: and cheese and homemade macaroni and cheese. So you start
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  Speaker 2: with your ground beef, but it could be ground chick
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  Speaker 2: these days, it could be a ground meat substitute. And
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  Speaker 2: then you add your seasons. You have onions, you have garlic.
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  Speaker 2: If you like it's spicy, you can add a little
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  Speaker 2: bit of chili flakes. Then you're gonna add some tomatoes.
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  Speaker 2: It could be tomatoes sauce, or it can be dice tomatoes,
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  Speaker 2: and you cook all of that up. Then you add
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  Speaker 2: some liquid. It can be water, it can be stock.
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  Speaker 2: And then you're gonna add in your noodle. So your noodles,
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  Speaker 2: your little elbow macaroni actually cooks in the liquid with
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  Speaker 2: the meat, so everything is saucy and delicious, and so
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  Speaker 2: you don't have this bland pasta floating in delicious meat.
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  Speaker 2: Once that's all done and the elbows soak up that liquid,
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  Speaker 2: they're nice and al dente ish. Then you stir in
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  Speaker 2: your cheese. That's the like a sharp cheddar I would love,
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  Speaker 2: and then you dish it up and then you can
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  Speaker 2: put partially on top. You can put more cheese on top,
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  Speaker 2: and that's it.
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  Speaker 1: What's your uncle, Well, you certainly answer that question. I
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  Speaker 1: just had breakfast, but I think I want to go
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  Speaker 1: eat some more. So also in the show, if you're
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  Speaker 1: not familiar, we know about Rory and a lauralized obsession
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  Speaker 1: with pop tarts. Oh my god, me too. Oh I
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  Speaker 1: have to ask you about your butter tarts, which look amazing,
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  Speaker 1: by the way, I have to get my hands on those.
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  Speaker 1: Walk us through this recipe and what inspired this unique
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  Speaker 1: creation for it's a snack, right.
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  Speaker 2: Yeah, So my butter tarts are at a fresh fresh market,
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  Speaker 2: the fresh market, and I love I love pop tarts,
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  Speaker 2: I love pie. So this is a rustic tart. So
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  Speaker 2: you just take a flat piece of dough. I love
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  Speaker 2: cooked fruit. There are apples, there's cherry, and then there's
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  Speaker 2: orchard fruit, which is a mix of apples and berries.
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  Speaker 2: And the because my grandmother loves almonds, she put and
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  Speaker 2: extract and everything. These tarts have a layer of marzipan
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  Speaker 2: or an almond paste, which makes it so succulent and delicious.
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  Speaker 2: And then there's real butter in the crust itself and
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  Speaker 2: you just fold it there, fold it over. So it's
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  Speaker 2: a snack. It can be a dessert, it can be breakfast.
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  Speaker 2: If that's how you roll and they're so good, they're
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  Speaker 2: not too sweet. I think there's something for everybody. Some
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  Speaker 2: days I like the tarts. I like tart cherries, you know,
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  Speaker 2: and some days I like the apple. This is very traditional.
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  Speaker 1: Okay, you're Southern girl. Where are you from Nashville? Nashville?
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  Speaker 2: Yeah, I thought you were in Tennessee. You were in
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  Speaker 2: Tennessee at some point, I think last year. Yeah, I'm
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  Speaker 2: from Nashville though.
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  Speaker 1: Yeah, I went down Yeah, I was down there. I
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  Speaker 1: was down there for a couple of days.
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  Speaker 2: Yeah.
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  Speaker 1: So your Southern roots play a huge role in you're
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  Speaker 1: cooking gobbage. Let's talk about some of your most famous recipes.
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  Speaker 1: Feel free to add what you think is your most
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  Speaker 1: famous recipe, but your your perfect buttermilk biscuits, four cheese,
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  Speaker 1: mac and cheese. Yeah, chicken pot pie, Oh my.
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  Speaker 2: Gosh, yes, chicken pot pie.
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  Speaker 1: Sweet potato. It's our tean. Can you walk us through
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  Speaker 1: your secrets to making these dishes so good?
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  Speaker 2: I think, you know, a lot of people think about
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  Speaker 2: Southern food just being overly sweet. Maybe it's overly fatty,
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  Speaker 2: overly salted. I think there's a difference between celebration dishes
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  Speaker 2: and every day dishes. You you happen to name a
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  Speaker 2: lot of everyday dishes, and I think there's technique in
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  Speaker 2: making them, like my biscuits. I used to make biscuits
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  Speaker 2: with strangers in New York. I would walk up to
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  Speaker 2: people and I would say, do you know how to
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  Speaker 2: make a biscuit? And if they said now, I'm like,
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  Speaker 2: can I come near your house and make biscuits with you?
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  Speaker 1: Because that's the equivalent of being a.
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  Speaker 2: Buster right right exactly the street. I love that, And
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  Speaker 2: mainly it was because people would send me to place
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  Speaker 2: because they knew when I was from the South, and
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  Speaker 2: they send me to places that they said they have
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  Speaker 2: great biscuits and they were terrible. And I'm like, you know,
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  Speaker 2: either you need to know how to make a great
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  Speaker 2: biscuit or you need to know how to recognize one
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  Speaker 2: at a restaurant. And for me, a great biscuit is
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  Speaker 2: sort of crunchy on the outside and really light and
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  Speaker 2: fluffy on the inside, and when it cools down it
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  Speaker 2: is not hard as a stone. And so there's their
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  Speaker 2: techniques involved. And so I think a biscuit is a
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  Speaker 2: blend between shortening, which keeps it soft after it cools down,
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  Speaker 2: and butter and you grate the butter to make it flaky,
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  Speaker 2: and then you don't use bleached flour. All the people
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  Speaker 2: out there who love white lily, I love you for
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  Speaker 2: loving white lily. I'm from the South. That's why they
• 7:39
  Speaker 2: do white lily. But I like a hard winter wheat
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  Speaker 2: like King Garthur because it browns nicer and you get
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  Speaker 2: that crunchy golden top and fluffy in the center.
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  Speaker 1: M in your opinion, do you have any recipes or
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  Speaker 1: dishes that are perfect?
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  Speaker 2: Yes, I think so I would be. I mean, this
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  Speaker 2: is not a humble brag, but if I don't think
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  Speaker 2: my food is good, then I shouldn't be cooking them, right.
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  Speaker 2: I had. I had a fried chicken restaurant, Pearl Hul
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  Speaker 2: Soul Cookion for for a very short time, Curlhule Soul Food,
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  Speaker 2: and it was a love letter to Nashville. And so
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  Speaker 2: I did hot chicken and I didn't make fried chicken
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  Speaker 2: for the longest time. And once I started to perfect
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  Speaker 2: my fried chicken, it really was one of the best.
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  Speaker 2: It was succulent, it was juicy, it was tangy. And
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  Speaker 2: the secret I'm going to share this. The secret is
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  Speaker 2: not the buttermilk where you add some liquid in and
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  Speaker 2: then it gets the skin gets all flabby, and it
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  Speaker 2: creates this pocket of air and moisture. But to use
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  Speaker 2: all dry spices, so dried vinegar powders. If you want
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  Speaker 2: to do buttermilk, do a buttermilk powder, and you put
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  Speaker 2: that everything into the flour and you press it in
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  Speaker 2: there and then let it sit for only a few minutes.
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  Speaker 2: But vinegar powder creates this tagginess into the flower. It
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  Speaker 2: goes and then into the fryer. So the skin stays
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  Speaker 2: on the chicken and it and it is really hunchy
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  Speaker 2: and delicious and a little bit tangy. Right right, I
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  Speaker 2: just want you to about It was my job to
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  Speaker 2: make you hungry. That's what I do.
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  Speaker 1: Kill You're killing me right now. Man. I've already gained
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  Speaker 1: ten pounds and I'm still on the couch because I cook.
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  Speaker 1: And I'm gonna I'll listen back to all this stuff
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  Speaker 1: and I'll use some of these techniques.
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  Speaker 2: I love.
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  Speaker 1: I love all those. I'm gonna try that dry vinegar
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  Speaker 1: powder because I cannot, for the life of me, you know,
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  Speaker 1: get that that that sort of u chicken skin to
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  Speaker 1: do what I want it to do.
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  Speaker 2: It's because you see these recipes and it's like, go
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  Speaker 2: into the buttermilk season it, put flour on it, go
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  Speaker 2: back in the refrigerator, let it get cold, come back out,
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  Speaker 2: put more uh flower on it, and then you're just
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  Speaker 2: creating I mean, it's going to be crispy, and it's
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  Speaker 2: just creating this sort of wet pocket. But also that
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  Speaker 2: you can also add corn starch to your flour mixture.
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  Speaker 1: That gets it christy, Okay, any techniques that still challenge
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  Speaker 1: you in the kitchen.
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  Speaker 2: Yeah, the other day, what was I'm making and I
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  Speaker 2: get obsessed over something. I'm working on a baking book
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  Speaker 2: that comes out next year, and I did not get
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  Speaker 2: on the craze of making sour dough with everybody else
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  Speaker 2: during the pandemic, and so making bread for me was
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  Speaker 2: I mean, I've made rolls. I make a lot of rolls,
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  Speaker 2: but making bread and like bulls of bread is still
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  Speaker 2: a challenge. And I'm afraid of yeast. I don't trust
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  Speaker 2: when they say throw everything in the flour with the yeast,
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  Speaker 2: the salt, the sugar and it's going to come out,
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  Speaker 2: because I'm afraid that my bread isn't going to rise.
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  Speaker 2: So that is still a challenge for me in doing
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  Speaker 2: this book. I feel like I might look y'all, I'm
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  Speaker 2: the chef doing bread and the home cook. So come
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  Speaker 2: on this journey with me. I don't know everything, but
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  Speaker 2: I'm willing to figure it out and we can figure
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  Speaker 2: it out together.
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  Speaker 1: Mm hmm. Okay, let me ask you this. You're a
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  Speaker 1: big deal celebrity chef. Okay, TV chef. What's the thing
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  Speaker 1: that you never expected?
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  Speaker 2: Let me count the bays. I did Top Chef. A
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  Speaker 2: lot of people don't know. I love when people come
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  Speaker 2: to me, Oh, I saw you from the beginning, and
• 11:42
  Speaker 2: I'm like, well was the beginning when I did Top
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  Speaker 2: Chef because I was forty four years old. Nobody pops
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  Speaker 2: out of the womb at forty four years old, so
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  Speaker 2: I was older, you know when I did Top Chef,
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  Speaker 2: and I mean I was physically fit, so I think
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  Speaker 2: people thought I was younger running around with those young people.
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  Speaker 2: So when I did it as a personal challenge, when
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  Speaker 2: I left, and I think being older, I was okay
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  Speaker 2: with being myself, so I think people gravitated towards that
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  Speaker 2: and the authenticity. So the first time that I was
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  Speaker 2: recognized and I had on a hang up, I had
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  Speaker 2: on a staff around my face and just my glass
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  Speaker 2: is poking out and somebody says Carla, and I'm like
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  Speaker 2: wait what, Like I'm not even trying to hide, but
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  Speaker 2: it was just a cold day. And I think the
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  Speaker 2: the being recognized and having people come up to me
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  Speaker 2: is a really big surprise because I'm just like normal,
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  Speaker 2: you know, just a person. And when I'm on the subway,
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  Speaker 2: they're like you take the subway in New York. I'm like, yep,
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  Speaker 2: It's the most efficient way of travel. So everything that
• 12:44
  Speaker 2: has come out of that franchise of Top Chef and
• 12:47
  Speaker 2: doing the show twice has really been a surprise. And
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  Speaker 2: then I've just turned it into a business, Like what
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  Speaker 2: am I going to do with this platform? What do
• 12:55
  Speaker 2: I do with it? How can I make people's lives better?
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  Speaker 2: You know? So it's it's all been a surprise.
• 13:02
  Speaker 1: You have a favorite person that you cook with, whether
• 13:04
  Speaker 1: it's in your kitchen on TV.
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  Speaker 2: You know who I love cooking with and I love
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  Speaker 2: his food. Michael Simon And I was with him on
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  Speaker 2: the two and he's from Cleveland, and you eat Michael's
• 13:16
  Speaker 2: food and you're like, this man loves his mama. I
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  Speaker 2: mean it is like this food that is so delicious,
• 13:26
  Speaker 2: and so it's just not precious. And he's such a
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  Speaker 2: technically gifted chef that I love cooking with him, and
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  Speaker 2: I'm always learning something.
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  Speaker 1: You've had. What I'm seeing here a very fascinating career path,
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  Speaker 1: haven't you? Accounting, modeling, now a world renowned chef. Did
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  Speaker 1: you ever imagine that you'd be where you are today?
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  Speaker 2: And let me tell you. My first love was theater.
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  Speaker 2: I wanted to be Carol Burnette. I wanted to be
• 14:03
  Speaker 2: the black Carol Burnette at twelve, that right, yes. And
• 14:07
  Speaker 2: I wanted to go to Boston University. I didn't they
• 14:13
  Speaker 2: were going to defer my admission. So I was like, Okay,
• 14:15
  Speaker 2: forget this. I'm just going to go to Howard University. Okay,
• 14:17
  Speaker 2: I like my accounting teacher. I'll major in accounting. Okay,
• 14:20
  Speaker 2: I'm doing this. Okay, I'll work at a like a
• 14:22
  Speaker 2: Big eight accounting firm. Okay, I'm doing that. Okay, I'll
• 14:25
  Speaker 2: take the CPA exam. Okay I passed that. Okay, I
• 14:28
  Speaker 2: hate it. Okay, let me go to Motherling and then
• 14:31
  Speaker 2: I'm like, I'm over there modeling in Paris. I'm like, okay,
• 14:34
  Speaker 2: all the girls are getting together. And clicking in somebody's house.
• 14:37
  Speaker 2: I don't know how to do that. I hate not knowing. Okay,
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  Speaker 2: let me go to the bookstore and let me learn
• 14:40
  Speaker 2: how to cook. And then I started a lunch delivery service,
• 14:43
  Speaker 2: and then I went to culinary school at thirty and
• 14:44
  Speaker 2: then things just kept rolling right. And then I know
• 14:48
  Speaker 2: that was a very quick answer to you.
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  Speaker 1: I mean that's brilliant, absolutely brilliant.
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  Speaker 2: And then when I turned fifty seven, I said, what
• 14:56
  Speaker 2: about the theater? I mean, really, everything that I've done
• 14:59
  Speaker 2: is performing. And so I decided upon my sixtieth birthday,
• 15:04
  Speaker 2: which was last year, that I wanted to do a
• 15:06
  Speaker 2: one woman show. And so, because that's the only thing
• 15:09
  Speaker 2: that I haven't picked up, like as it begins, it's
• 15:12
  Speaker 2: how it ends. I'm like, that's how I want my
• 15:14
  Speaker 2: life to end. And I and I and so I'm
• 15:16
  Speaker 2: working on a one woman show.
• 15:17
  Speaker 1: It's really tell us about.
• 15:19
  Speaker 2: It is about my life. The framework is me at
• 15:24
  Speaker 2: a clicking show. I don't say the shoe, but it's
• 15:26
  Speaker 2: at the chew and all the challenges that I had.
• 15:29
  Speaker 2: And then there are a lot of flashbacks going back
• 15:31
  Speaker 2: to when I was in theater camp and wanting to
• 15:34
  Speaker 2: be the black Carol Burnett and then like this back
• 15:36
  Speaker 2: and forth, like not wanting to accept food in my life,
• 15:42
  Speaker 2: you know, going Gray on national television at fifty and
• 15:46
  Speaker 2: so all of these different things. It's it has a
• 15:48
  Speaker 2: lot of audience participation there, like mixed media. There are
• 15:53
  Speaker 2: videos there. I bring people up to sort of be
• 15:57
  Speaker 2: on stage with me, and it's about nine minutes of
• 16:00
  Speaker 2: just me interacting with the audience and telling my story.
• 16:03
  Speaker 1: And how far along are you in this process? Is
• 16:06
  Speaker 1: it is?
• 16:07
  Speaker 2: It?
• 16:07
  Speaker 1: Is it written?
• 16:09
  Speaker 2: It's written? It's written, I mean, so there are still
• 16:12
  Speaker 2: things to sort of tweak it. I did a workshop
• 16:16
  Speaker 2: at Olney Theater in September and we're looking at directors.
• 16:21
  Speaker 2: It is going to be at the Only Theater, which
• 16:23
  Speaker 2: is a premiere regional theater in Maryland, in May of
• 16:29
  Speaker 2: twenty twenty six.
• 16:31
  Speaker 1: Oh boys, and I'm going to do it.
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  Speaker 2: Yeah, And that's at a small like black box theater
• 16:35
  Speaker 2: for four to five weeks for about two hundred. The
• 16:38
  Speaker 2: audience is about two hundred seats. And yeah, I'm excited.
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  Speaker 2: I mean, it's pure, pure, It's so putting myself out
• 16:47
  Speaker 2: there being very vulnerable, but you know, in my life,
• 16:50
  Speaker 2: I'm I'm like, hey, why not. You know, I'm comfortable
• 16:54
  Speaker 2: with the uncomfortable, which is what I think Top Chef
• 16:56
  Speaker 2: gave me. Just putting myself out there and I can
• 16:58
  Speaker 2: fall flat on my face and okay, I would have
• 17:00
  Speaker 2: done it.
• 17:01
  Speaker 1: Yeah right. I mean, you can't grow unless you're a
• 17:03
  Speaker 1: little bit out of your comfort zone. Right, the water's
• 17:06
  Speaker 1: a little too deep, and you know that's how you grow. Man,
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  Speaker 1: good for you. I wish you a ton of luck
• 17:11
  Speaker 1: with that.
• 17:12
  Speaker 2: Thank you.
• 17:13
  Speaker 1: I'll look out for that. That sounds very exciting. All right.
• 17:16
  Speaker 1: So let's talk a little bit about comfort food. Yeah,
• 17:19
  Speaker 1: because it plays such a big role in this episode.
• 17:23
  Speaker 1: What is your ultimate comfort meal just when you need
• 17:27
  Speaker 1: to feel good? You know?
• 17:29
  Speaker 2: Yeah, so that was in New York. This is an easy,
• 17:31
  Speaker 2: easy answer. I like a big pot of beans, like mixedveins.
• 17:35
  Speaker 2: It doesn't matter what it could be, white beans, mixed
• 17:37
  Speaker 2: beans like a soup, greens like collar greens, kale, and
• 17:43
  Speaker 2: corn bread. That is my fisepta. That is the be
• 17:48
  Speaker 2: all and end all. I mean I could taste it
• 17:50
  Speaker 2: right now. I mean, and to have that like everything
• 17:53
  Speaker 2: is cluked and then you make the corn bread. It's
• 17:55
  Speaker 2: in a cast stern skillet. You cut that wedge out,
• 17:58
  Speaker 2: it's a crispy edges, and then you take salted butter,
• 18:01
  Speaker 2: not unsalted, and then you turn the cornbread on its
• 18:05
  Speaker 2: side so the wedge is exposed, and you put that
• 18:07
  Speaker 2: butter on it and it melts, and then you have
• 18:10
  Speaker 2: all these other like your beans, and maybe some chowchow
• 18:13
  Speaker 2: pickle or raw onions and the greens. And I am
• 18:17
  Speaker 2: in hog heaven, So.
• 18:29
  Speaker 1: Let me ask you this, what's the one dish that
• 18:33
  Speaker 1: takes you back to your childhood?
• 18:35
  Speaker 2: That corn bread? Literally the corn bread. My grandmother wouldn't
• 18:41
  Speaker 2: make it until we were on the inside of the door.
• 18:43
  Speaker 2: She knew we were coming at the church. She knew
• 18:46
  Speaker 2: it was thirty minutes, but she wouldn't The pan would
• 18:49
  Speaker 2: be the cast iron skillet would be in the oven,
• 18:51
  Speaker 2: but she wouldn't make it until we were there because
• 18:54
  Speaker 2: it would be coming out hot. And I knew once
• 18:56
  Speaker 2: she put that corn bread batter into that oil pan
• 18:59
  Speaker 2: and it starts curling up on the size to get chrispy,
• 19:02
  Speaker 2: that we were going to be eating in twenty minutes.
• 19:04
  Speaker 2: No matter how hungry I was, it was going to
• 19:05
  Speaker 2: be twenty minutes. And it was like the first bite
• 19:09
  Speaker 2: before anything, and so I think that's why that's my
• 19:11
  Speaker 2: comfort meal.
• 19:13
  Speaker 1: Beautiful. Yeah, tell us a little bit about sweet Heritage.
• 19:16
  Speaker 1: It's a magazine dives into culinary traditions. Your first issue
• 19:20
  Speaker 1: includes recipes tailored for different personality types. What inspired you
• 19:25
  Speaker 1: to bring this approach to recipe creation? Can you share
• 19:28
  Speaker 1: an example of how specific personalities influenced dishes?
• 19:33
  Speaker 2: So we decided to do this magazine. So with me
• 19:36
  Speaker 2: and I have a very small core taine to four
• 19:39
  Speaker 2: of us, and I'm always asked my team, I don't
• 19:41
  Speaker 2: want us to rise up like me as a pyramid
• 19:43
  Speaker 2: with me on top. I want us all to rise
• 19:45
  Speaker 2: up like a box. And my assistant has always wanted
• 19:48
  Speaker 2: to do a magazine. I'm like, okay, let's do it.
• 19:50
  Speaker 2: And I said, let's do it around manifesting. And I
• 19:54
  Speaker 2: always want to do something that I feel people can
• 19:56
  Speaker 2: get something out of. And so it's like, well, finding manifesting,
• 20:00
  Speaker 2: finding your authentic self. And I'm really big into enneagrams.
• 20:03
  Speaker 2: Do you know aneagrams? Are you gonna take the test
• 20:06
  Speaker 2: after this, You're gonna listen back and take the test.
• 20:08
  Speaker 2: We're gonna find out what you are. Well, I am
• 20:10
  Speaker 2: a seven, which is the adventurer wing a very direct
• 20:16
  Speaker 2: and so there they are nine different types. And so
• 20:21
  Speaker 2: we did all of these recipes based on the different types,
• 20:24
  Speaker 2: Like if you are an adventurer, what you might wait make?
• 20:27
  Speaker 2: I have to look it up because I can't remember
• 20:30
  Speaker 2: the different types. I'm gonna look up cold please. And
• 20:35
  Speaker 2: in doing so, I had my whole team. Do I
• 20:40
  Speaker 2: have my whole team to do the test because I
• 20:42
  Speaker 2: want to know how you thrive and and in having
• 20:46
  Speaker 2: the language to help understand who you are, then maybe
• 20:50
  Speaker 2: you can compliment what my gifts are. So and that's
• 20:53
  Speaker 2: what this magazine is about. So right for instance, so
• 20:58
  Speaker 2: so the helper, which is type two, they're the help
• 21:01
  Speaker 2: or they're the giver. And so we did something very comforting,
• 21:03
  Speaker 2: which is the chicken pop pie, which feels like, you know,
• 21:07
  Speaker 2: it could have easily been chicken soup because if your
• 21:09
  Speaker 2: friends are sick, you're like, oh, let me make soup
• 21:11
  Speaker 2: for you. Let me just come and give you some comfort.
• 21:15
  Speaker 1: So the first issue is stout what can we expect
• 21:20
  Speaker 1: with the second issue of the magazine.
• 21:22
  Speaker 2: The second issue is going to be about an adventure.
• 21:25
  Speaker 2: It's going to be about doing something that you've never
• 21:28
  Speaker 2: done before, put yourself out there, but also realizing that
• 21:31
  Speaker 2: you can have an adventure in your own city by
• 21:34
  Speaker 2: going to different restaurants and different cultures. You can do
• 21:37
  Speaker 2: an adventure by doing something new that you want it
• 21:39
  Speaker 2: to do. You can have your just go on a tour.
• 21:44
  Speaker 2: One of the things that I'm doing with my team,
• 21:47
  Speaker 2: we are doing a road trip to Nashville, and we're
• 21:49
  Speaker 2: stopping in different cities, so we'll document this whole thing.
• 21:53
  Speaker 2: We're stopping in diffferent cities. We're going to Bristol, Virginia,
• 21:56
  Speaker 2: We're going to be in West Virginia, and we'll we're
• 22:00
  Speaker 2: going to go on one of those rides where you're
• 22:02
  Speaker 2: on the train tracks and it's like paddle boats, but
• 22:04
  Speaker 2: it's on a train and you're like paddling along. So
• 22:07
  Speaker 2: we're planning all of these different things and we will
• 22:09
  Speaker 2: share it with you on the magazine. My husband is
• 22:12
  Speaker 2: taking a train trip from Kalamazoo to Burbank, California, and
• 22:16
  Speaker 2: so he's going to do a piece. But it's really
• 22:19
  Speaker 2: about getting out of your comfort zone and finding joy
• 22:24
  Speaker 2: in adventure.
• 22:25
  Speaker 1: That's great, so great speaking of that, if you were
• 22:29
  Speaker 1: could share a meal with anyone from Gilmore Girls, who
• 22:32
  Speaker 1: would it be and what would you cook for them?
• 22:35
  Speaker 2: I mean, I feel like we're talking about Lorelai. We're
• 22:38
  Speaker 2: talking about comfort food, and we're talking about something that
• 22:41
  Speaker 2: you want it to be easy, and it's something that
• 22:44
  Speaker 2: I think she would do. And it's always about surprising
• 22:47
  Speaker 2: somebody about something that they may want to cook and
• 22:50
  Speaker 2: surprising them that they could actually make it. So I
• 22:54
  Speaker 2: am going to say, and this is just coming to
• 22:58
  Speaker 2: me right now, I'm going to add some pimento cheese.
• 23:04
  Speaker 2: I'm going to have her do a burger because that's
• 23:07
  Speaker 2: my last meal and I want to share that with her.
• 23:11
  Speaker 2: But we're going to do it as a chicken burger
• 23:15
  Speaker 2: because we're in the South, instead of fried chicken, and
• 23:19
  Speaker 2: then pimento cheese, some pickles on that, a toasted bun,
• 23:24
  Speaker 2: and then we're gonna make some French fries and also
• 23:29
  Speaker 2: onion rings and a sweet tea soda.
• 23:34
  Speaker 1: All right, staying with this theme, Yes, if you were
• 23:37
  Speaker 1: to come into Luke's Diner, what would you order and
• 23:42
  Speaker 1: where would you sit?
• 23:44
  Speaker 2: Okay, the first thing I'm going to order is the
• 23:45
  Speaker 2: hot chocolate because I love hot chocolate. I don't care
• 23:48
  Speaker 2: where I don't care what time of year. I love
• 23:52
  Speaker 2: hot chocolate. I want whipped cream on top. I want chocolate, shadies.
• 23:55
  Speaker 2: I may gill a bit overboard about what I want
• 23:57
  Speaker 2: in my hot chocolate. And I'm gonna sit in the
• 24:02
  Speaker 2: back by the window, okay. And the reason I shows
• 24:06
  Speaker 2: that seed is because I'd like to see people coming in.
• 24:09
  Speaker 2: I also like to see what's going on outside. I
• 24:11
  Speaker 2: also like to see people's faces as they the anticipation
• 24:15
  Speaker 2: of coming into a restaurant and what they're going to
• 24:17
  Speaker 2: have and their experience. So I like and then I
• 24:21
  Speaker 2: like to still watch them after when they order and
• 24:23
  Speaker 2: as they're eating. So it's a whole experience for me.
• 24:27
  Speaker 1: Interesting Carla Hall, ladies and gentlemen. Great talking to you,
• 24:33
  Speaker 1: great meeting you. Check her out at Carla Hall dot com.
• 24:38
  Speaker 1: Her magazine. Her virtual magazine is called Sweet Heritage. Second
• 24:42
  Speaker 1: issue is coming out or it's already out ye time
• 24:46
  Speaker 1: in July. That'll be out in July. Thank you so
• 24:49
  Speaker 1: much for your time, continued success, A joy talking to you,
• 24:53
  Speaker 1: and good luck with your one woman show. That sounds fantastic.
• 24:59
  Speaker 1: Go check chuck her out in Only Maryland at the
• 25:03
  Speaker 1: Only Theater is that what it's called yet the only theater.
• 25:06
  Speaker 1: When are you previewing this? And when's it gonna when's
• 25:09
  Speaker 1: it gonna hit? This?
• 25:10
  Speaker 2: Twenty six? It always feels like yesterday, but may have
• 25:13
  Speaker 2: twenty six.
• 25:14
  Speaker 1: Go check her out. Carla Hall, ladies and gentlemen, thank
• 25:17
  Speaker 1: you so much, Carla, thank you.
• 25:19
  Speaker 2: This was fun.
• 25:20
  Speaker 1: Yeah, it was great. It was really great. Hey, everybody,
• 25:51
  Speaker 1: and also again, follow us on Instagram at I Am
• 25:54
  Speaker 1: all In podcast and email us at Gilmore at iHeartRadio
• 26:00
  Speaker 1: dot com