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EYL #99 Purpose & Profits · Earn Your Leisure

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  Speaker 1: An illegal alien from Guatemala charged with raping a child
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  Speaker 1: in Massachusetts. An MS thirteen gang member from Al Salvador
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  Speaker 1: accused of murdering a Texas man of Venezuelan charged with
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  Speaker 1: filming and selling child pornography in Michigan. These are just
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  Speaker 1: some of the heinous migrant criminals caught because of President
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  Speaker 1: Donald J.
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  Speaker 2: Trump's leadership.
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  Speaker 1: I'm Christy nom the United States Secretary of Homeland Security.
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  Speaker 1: Under President Trump, attempted illegal border crossings are at the
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  Speaker 1: lowest levels ever recorded, and over one hundred thousand illegal
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  Speaker 1: aliens have been arrested. If you are here illegally, your
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  Speaker 1: using our CBP home app and leave now, you could
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  Speaker 1: be allowed to return legally. Do what's right.
• 0:51
  Speaker 2: Leave now.
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  Speaker 1: Under President Trump, America's laws, border and families will be protected.
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  Speaker 3: Sponsored by the United States Department of Homeland Security.
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  Speaker 4: All right, guys, welcome back, e y l Atlanta edition.
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  Speaker 4: We're still here, still here. We haven't left yet for sure.
• 1:07
  Speaker 4: So this one, this one is gonna be a good one.
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  Speaker 4: Comes courtesy of our family. Damn Vincent. Yeah, congratulations, finally
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  Speaker 4: get something this This was a dope one though. When
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  Speaker 4: I when I saw this story, it was it was
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  Speaker 4: very unique and very interesting. I'm like, we definitely gott
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  Speaker 4: to cover this. This is dope. So Jasmine Crowe entrepreneur
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  Speaker 4: and it's really dope. So she's a founder of a
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  Speaker 4: company name Gooder Got good her And it's interesting because
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  Speaker 4: I realized that after doing some research, that there's seventy
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  Speaker 4: two billion pounds of food that ends up in landfills
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  Speaker 4: every year. One out of seven people suffer from food insecure,
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  Speaker 4: and I think now.
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  Speaker 5: It's even like one out of five. Because of everything
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  Speaker 5: that's going on with coronavirus and the pandemic, just so
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  Speaker 5: many more people are going hungry. And what's crazy is
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  Speaker 5: that seventy two billion pounds that's just from businesses. So
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  Speaker 5: that doesn't include the food that we throw away in
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  Speaker 5: our households. That's something like one hundred and sixty one billion.
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  Speaker 5: So this is like grocery stores, colleges, restaurants, you know, stadiums.
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  Speaker 5: That's who throws away that seventy two billion pounds.
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  Speaker 3: And that's that's just the United States. That's not even
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  Speaker 3: a world.
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  Speaker 2: That's just the US.
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  Speaker 5: Yeah, crazy, that's definitely enough food to in hunger is.
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  Speaker 2: In the landfill.
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  Speaker 4: And then also there's a two hundred and eighteen billion
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  Speaker 4: dollar annually spent on in the US to grow, process,
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  Speaker 4: and transport food that's actually disposed enough eating. So I
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  Speaker 4: say that to say, obviously, there's a lot of food
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  Speaker 4: that's wasting. There's a lot of people that's hungry. So
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  Speaker 4: Jasmine came away with a company that actually takes the
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  Speaker 4: food that's actually being that would be thrown away and
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  Speaker 4: actually feeds it to people in need. So we're going
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  Speaker 4: to talk about that. We're going to talk about the
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  Speaker 4: business models. It's interested and the whole story is interested
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  Speaker 4: and this very unique business. But first and foremost, thank
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  Speaker 4: you for joining us. Appreciate it.
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  Speaker 2: Thank you guys so much for having me.
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  Speaker 5: I feel honored and welcome to Atlanta's great city. You
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  Speaker 5: guys may never want to leave. You know, I'm pretty
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  Speaker 5: sure in different times we could show you even much
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  Speaker 5: more fun. But as you can see, Atlanta is still
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  Speaker 5: kind of.
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  Speaker 6: Nothing.
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  Speaker 3: Kind of feels like old times out here.
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  Speaker 5: You have to wear your mask inside places, and that's pretty.
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  Speaker 2: Much about it.
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  Speaker 4: Depends on what places you're in, as we've learned as
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  Speaker 4: a fact.
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  Speaker 6: All Right, so how did this start? How did this start?
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  Speaker 6: How did good To start?
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  Speaker 4: Because, like I said, I mean, it seems like such
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  Speaker 4: a brilliant idea, but I haven't heard of anybody else
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  Speaker 4: doing it. So what gave you the idea to actually
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  Speaker 4: think like this is actually something that could be a business.
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  Speaker 2: You know, Before I.
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  Speaker 5: Started good Or, I had this company called Black Celebrity Giving,
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  Speaker 5: which I'm actually going to revamp, and I would work,
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  Speaker 5: as you can guess.
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  Speaker 2: With black celebrities, worked with a host of celebrities.
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  Speaker 5: So I started Futures Foundation, Candy Burusts, so many more,
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  Speaker 5: and I would help them do their community giving rights,
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  Speaker 5: so defining their giving blueprint. And what I realized is
• 4:10
  Speaker 5: I was extremely busy around Christmas, Thanksgiving and back to school,
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  Speaker 5: like that's when everybody wanted to do something, and then
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  Speaker 5: throughout the rest of the year I would kind of
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  Speaker 5: just be void of work. And so I started an
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  Speaker 5: initiative called Sunday Soul, and I started going out and
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  Speaker 5: feeding people right here in downtown Atlanta every two weeks
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  Speaker 5: that were homeless, and started then taking it to Senior
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  Speaker 5: homes and just feeding and senior homes, and mind you,
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  Speaker 5: I was just taking donations, using my own money, coupon
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  Speaker 5: and price matching, cooking all the food, going out, feeding
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  Speaker 5: five hundred people every two weeks, you know, coming back,
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  Speaker 5: cleaning up my kitchen. So this process would take me
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  Speaker 5: like forty hours every single every week to do this.
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  Speaker 5: And so a video from one of my pop up
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  Speaker 5: restaurants that I would host went viral on Facebook and
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  Speaker 5: I woke up on more thing thousands of comments, friend
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  Speaker 5: request views and you know, millions of views later. I'm
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  Speaker 5: reading through the comments one day and people were saying, Oh,
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  Speaker 5: this is so amazing.
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  Speaker 2: Who donates the food?
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  Speaker 5: And the reality was like nobody, And I'm like, dang,
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  Speaker 5: Like it would make a lot more sense if I
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  Speaker 5: could get this food donated so that I want to
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  Speaker 5: have to cook it and price match and go to
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  Speaker 5: five and six different grocery stores. And that's just a
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  Speaker 5: simple Google search, you know what happens to extra food
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  Speaker 5: at the end of the night from restaurants. I stumbled
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  Speaker 5: across food Ways and I'm like, I really quite honestly
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  Speaker 5: got upset because I'm like, dang, like all this food
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  Speaker 5: seventy two billion pounds of food is going to waste.
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  Speaker 5: I'm you know, robing Peter to pay Paul, taking five
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  Speaker 5: dollar donations here and there, trying to feed, you know,
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  Speaker 5: hundreds of people, and at the same time, these businesses
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  Speaker 5: are throwing away all this food. And I think that's
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  Speaker 5: really where that first initial idea kind of came from.
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  Speaker 3: So the Soul Sundays was an idea at first, and
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  Speaker 3: then it moved into sold restaurants sold Sunday restaurant.
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  Speaker 2: Yeah.
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  Speaker 5: And you know the reason why I did that is
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  Speaker 5: because people would sometimes be lined around the block hours
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  Speaker 5: in life, for like an hour and a half, two
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  Speaker 5: hours sometimes to eat, and I always used to let
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  Speaker 5: women and children go first. And one time, this man,
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  Speaker 5: you know, there was a little argument I noticed kind
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  Speaker 5: of at the line. I think he was arguing with somebody,
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  Speaker 5: and I went back and I was like, no, sir,
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  Speaker 5: you know I've been cooking for three days. I promise
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  Speaker 5: you there's more than enough food for everybody. And he
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  Speaker 5: really checked me, and he said, you know, I've been
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  Speaker 5: waiting in line for almost an hour. If I don't
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  Speaker 5: eat today, you know, I don't know when I'm gonna
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  Speaker 5: eat again, because nobody ever comes out here during the week,
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  Speaker 5: so you know, I was out there on Sundays and
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  Speaker 5: I just started thinking, like dang, Like how often do
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  Speaker 5: I wait for like an hour and thirty minutes to
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  Speaker 5: get food?
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  Speaker 7: Like never?
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  Speaker 2: Right, Like, if it's I can't get a reservation, I'll
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  Speaker 2: go to a different restaurant.
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  Speaker 5: Like I really rarely would ever wait someplace and stand
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  Speaker 5: up an hour and thirty minutes to get a plate.
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  Speaker 5: And then I realized I wasn't giving them a place
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  Speaker 5: to sit down. You know, I just wasn't doing it right.
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  Speaker 5: I was doing it from the heart, but I could
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  Speaker 5: do it better. And so then I started running tables
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  Speaker 5: and chairs and linens and I would make these little
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  Speaker 5: menus and print it out and let people kind of
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  Speaker 5: sit down and dine with dignity.
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  Speaker 3: So that love that restaurant.
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  Speaker 2: Yeah, And then if.
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  Speaker 5: We were on wait, you know, I'd like come back
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  Speaker 5: in thirty minutes. And the thing is, everything was ready,
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  Speaker 5: So the food came out really quickly. But it was
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  Speaker 5: a five course meal to start with an appetizer, super salad,
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  Speaker 5: I'm sorry, soup and salad, then an entree, two side
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  Speaker 5: items and desserts, And I mean people loved it like
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  Speaker 5: I had to send you guys some pictures and videos.
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  Speaker 5: It just was huge, and so the first one I
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  Speaker 5: ever did went viral and rest wasty.
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  Speaker 3: When I was reading a story, it was like kind
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  Speaker 3: of a line because that's kind of what we were
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  Speaker 3: doing in the summer with our kids. We would go
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  Speaker 3: to my church because we had a homeless outreach, and
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  Speaker 3: we would feed the homeless every Saturday. And it was
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  Speaker 3: like the feeling of giving is just like incredible, and
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  Speaker 3: like watching the kids be fulfilled by it made it
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  Speaker 3: even better. And their thing was like, Yo, can we
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  Speaker 3: do this again? Can we do this again? And when
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  Speaker 3: you said that phrase done with dignity, it was like,
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  Speaker 3: that's it because nobody in that room ever expects to be.
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  Speaker 2: In that room exactly, you know.
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  Speaker 5: And one of the things I liked to I used
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  Speaker 5: to always do with Sunday Souls is I always had options,
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  Speaker 5: you know, And I've had to check my mom because
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  Speaker 5: they'll say things like, oh, you know, they're homeless, you
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  Speaker 5: could feed them anything, and I would be like, no,
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  Speaker 5: you know, your homelessness is just something that you're going through,
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  Speaker 5: just like hunger is something you're going through. You're not
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  Speaker 5: always going to be homeless. You're not always going to
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  Speaker 5: be hungry, but you could lose your job. You know,
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  Speaker 5: businesses could close. I mean, look what we're seeing happening
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  Speaker 5: right now with coronavirus. And I always would have, you know,
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  Speaker 5: a beef option, a pork option, a fish option. And
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  Speaker 5: I mean people used to people have religious convictions, they
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  Speaker 5: had dietary restrictions, and that level of just giving people dignity,
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  Speaker 5: like what would you like? Not just here's a sandwich
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  Speaker 5: that I made for you, but like what would you like?
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  Speaker 5: And that is why I think. I mean people used
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  Speaker 5: to come. I had a family, I'll never forget. There
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  Speaker 5: was like six kids, they had a house, but they
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  Speaker 5: would they used to have to sell their food stamps
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  Speaker 5: to pay their rent, and they would get on the
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  Speaker 5: marta and they knew I would to be out there,
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  Speaker 5: and they would come and get food for the kids
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  Speaker 5: and get like extra to go plates. Like that's how
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  Speaker 5: busy and how popular it had got that families were
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  Speaker 5: starting to come through. I mean maybe like a year
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  Speaker 5: or two after that, like two chains ended up getting
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  Speaker 5: them a house for the family to live in. So
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  Speaker 5: just like that, you know, just to see how it
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  Speaker 5: all kind of turned around, but they used to sell
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  Speaker 5: their food stamps to pay their rent, get on the
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  Speaker 5: bus with all their kids just to come down because
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  Speaker 5: they had options for their kids.
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  Speaker 3: There should never be a choice between food or bills
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  Speaker 3: like that.
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  Speaker 5: That's crazy and everybody that's that's what you said. I mean,
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  Speaker 5: that's a critical choice that everybody makes going to pay
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  Speaker 5: and then what we find as food always goes first
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  Speaker 5: because people could say like, oh, I could go without food,
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  Speaker 5: or what they do is the parents, the adult will
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  Speaker 5: go without food.
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  Speaker 2: And I've had tons of friends.
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  Speaker 5: I mean, I think Jeezi even was talking about it
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  Speaker 5: in an interview, like he used to see his mom
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  Speaker 5: like split a cheeseburger between him and I think his
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  Speaker 5: sister whoever his other sibling was And just like if
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  Speaker 5: you guys think back to that, like I don't recall
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  Speaker 5: being hungry, but you know, I'm pretty sure my parents,
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  Speaker 5: our parents could have been hungry just to see us
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  Speaker 5: have and I think that happens a lot.
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  Speaker 3: Yeah, we hit those stories over the time. It made
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  Speaker 3: me think of the line like most when was it?
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  Speaker 3: See them?
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  Speaker 6: Said?
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  Speaker 3: Most nice a sleep for dinner. Yeah you know what
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  Speaker 3: I'm saying, that's great, you think of.
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  Speaker 5: You know, meat meal talking about noodles and noodle kids.
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  Speaker 5: I mean, that's many. I have a program right now
• 10:01
  Speaker 5: in Atlanta. If you guys are still here, y'all should
• 10:03
  Speaker 5: come out every weekend. I feed in this community. It's
• 10:06
  Speaker 5: called Forest COVID. It's probably one of the most destitute
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  Speaker 5: communities I've ever seen. And you know, I've been doing
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  Speaker 5: this work for over a decade. But a lot of
• 10:16
  Speaker 5: the buildings, roofs are off and everything else. And we'll
• 10:19
  Speaker 5: feed the kids and you know, they will will have
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  Speaker 5: excess food for them to take home, and they just
• 10:24
  Speaker 5: always want the noodles. They always want, like you know,
• 10:26
  Speaker 5: we try and give them green beans and like mashed potatoes.
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  Speaker 5: They don't ever like that. They don't like it because
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  Speaker 5: it's just they haven't had it. So like we're out
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  Speaker 5: there every single week really trying to push this on
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  Speaker 5: them for them to have like healthy food and healthy access.
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  Speaker 5: But so many kids go without, and for kids and
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  Speaker 5: children of color, which is why it's super important for
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  Speaker 5: me to be in this position and trying to do
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  Speaker 5: what I'm doing with gooder. You know, people like us
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  Speaker 5: have to solve the problems too long. You know, people
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  Speaker 5: write the statistics they get all the money, they get
• 10:54
  Speaker 5: all the grants, and they're solving problems that they never
• 10:57
  Speaker 5: experienced before. Whereas I have friends, have family members that
• 11:00
  Speaker 5: have been hungry. I know, I mean, very few people
• 11:03
  Speaker 5: that don't look like me are gonna go into Forest Cove,
• 11:06
  Speaker 5: you know, a Section eight housing community where you know
• 11:10
  Speaker 5: there are drugs, there's crime, and really try and get
• 11:12
  Speaker 5: to those children.
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  Speaker 2: But that's who gets all the money.
• 11:15
  Speaker 5: You know, that's I mean, billions and billions of dollars
• 11:17
  Speaker 5: is spent in grants. You know, at the start of COVID,
• 11:20
  Speaker 5: Jeff Bezos gave a hundred million dollars to Feed in America.
• 11:23
  Speaker 5: And it's not to say that feeding America you know,
• 11:26
  Speaker 5: doesn't serve a purpose, but they've been around since the seventies.
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  Speaker 2: They've gotten billions and billions of dollars.
• 11:31
  Speaker 5: Doing the same thing, you know, just get you know,
• 11:33
  Speaker 5: having food bangs, giving food to nonprofits, and it's always
• 11:37
  Speaker 5: just whatever is donated, and then they end up giving people,
• 11:40
  Speaker 5: you know, peanut butter, no jelly, spaghetti noodles, no spaghetti sauce.
• 11:43
  Speaker 5: And people can't make a meal from what it is
• 11:46
  Speaker 5: that they receive. And so what I've tried to do
• 11:48
  Speaker 5: with Gooder is actually get people meals or if nothing else,
• 11:51
  Speaker 5: if I'm giving them groceries, everything that they're getting in
• 11:54
  Speaker 5: that grocery bag is gonna make a meal. They're gonna
• 11:56
  Speaker 5: get a taco kit. They're gonna get you know, peanut
• 11:59
  Speaker 5: butter and jelly and bread like the things that they
• 12:01
  Speaker 5: would actually need. And it's it's a hard, you know,
• 12:05
  Speaker 5: curve to get around because unfortunately, I sometimes think people
• 12:09
  Speaker 5: want to pacify hunger rather than solve it, because if
• 12:12
  Speaker 5: you solve hunger, then there's no more hundred million dollar donations.
• 12:17
  Speaker 4: Let me ask you this because it was it was
• 12:19
  Speaker 4: interesting as far as like I said, I don't think
• 12:21
  Speaker 4: people realize how much food is thrown.
• 12:23
  Speaker 6: Away Before I even ask that question.
• 12:25
  Speaker 4: I just want to make that point because it's like
• 12:26
  Speaker 4: in New York, Uh, there's two million rats.
• 12:33
  Speaker 3: Yeah, you know what, we're speaking of hunger. We'll get
• 12:35
  Speaker 3: into that withah. So here's how that comes about. City
• 12:39
  Speaker 3: Day that's in New York City. This came about we
• 12:40
  Speaker 3: would add an establishment, we'll leave the name anonymous. And
• 12:43
  Speaker 3: they were closing their doors and they were like, we're like, yo,
• 12:46
  Speaker 3: y'all closing I know you're going to throw the food away.
• 12:48
  Speaker 3: This is like before we knew that we were going
• 12:49
  Speaker 3: to do this, and he was like, yeah, we're going
• 12:52
  Speaker 3: to throw the food. He was like, yo, we'll just
• 12:54
  Speaker 3: buy some of you right now. And the conversation got
• 12:57
  Speaker 3: brought up like, yo, you know what's happening in the
• 12:59
  Speaker 3: city since the rest some rounds are closed, Like the
• 13:01
  Speaker 3: mice have nowhere to go, so they're just like doing
• 13:04
  Speaker 3: all that out in the streets. They're eating each other.
• 13:06
  Speaker 3: And so I came up with a number that was wrong.
• 13:10
  Speaker 3: I'm saying that on tapes that was wrong, and I
• 13:13
  Speaker 3: was like, yeah, what the city has this many rats?
• 13:15
  Speaker 3: So we looked it up and it was two million
• 13:16
  Speaker 3: rats in New York City.
• 13:17
  Speaker 2: Yeah, because he said I actually have seen quater few
• 13:21
  Speaker 2: rats or not expected.
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  Speaker 6: It was actually a bet.
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  Speaker 2: Because there's sixteen million people in New York.
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  Speaker 3: There's eight so there's almost nine million.
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  Speaker 6: There's eight nine.
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  Speaker 2: Million, so there's almost like.
• 13:35
  Speaker 6: For every of the population.
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  Speaker 2: Okay, so for every rat, there's like four people.
• 13:40
  Speaker 4: Yes, yeah, so so yeah, it was it was a
• 13:42
  Speaker 4: wager that Troy. Troy told me that there was more
• 13:45
  Speaker 4: rats than people in New York. So I just found
• 13:46
  Speaker 4: that hard to believe, so we googled it and we
• 13:49
  Speaker 4: realized that it was two million.
• 13:50
  Speaker 6: But it's still a lot. That's a lot, So I
• 13:52
  Speaker 6: said to say.
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  Speaker 3: That's more than the city of Boston.
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  Speaker 2: That's crazy.
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  Speaker 6: There's two million rats in New York.
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  Speaker 4: So what's happening is that, you know, there's a lot
• 14:00
  Speaker 4: of restaurants in New York City obviously, so at the
• 14:02
  Speaker 4: end of the night, they throw they throw the food
• 14:04
  Speaker 4: in like you know, the trash.
• 14:06
  Speaker 6: They just throw them the alley ways and all that.
• 14:08
  Speaker 4: So what happened is that it's created a whole ecosystem
• 14:11
  Speaker 4: for rats to eat, Like they know what time the
• 14:14
  Speaker 4: food is gonna go, and they eat the food on
• 14:16
  Speaker 4: the streets. But once COVID hit, all the restaurants closed.
• 14:20
  Speaker 4: So now they had videos of rats actually turning to
• 14:23
  Speaker 4: cannibals and they was actually eating each other because there
• 14:26
  Speaker 4: was no food for them to eat, and it just
• 14:27
  Speaker 4: got so desperate, like they was starving to death. And
• 14:31
  Speaker 4: some of them actually like they showed, like there's a
• 14:33
  Speaker 4: videos online they actually eating each other.
• 14:35
  Speaker 2: Watch these tonight.
• 14:38
  Speaker 4: So I say that to say, I mean, you got
• 14:40
  Speaker 4: a whole, like, you know system that animals are actually something.
• 14:46
  Speaker 5: You know, I'd rather the food go to an animal,
• 14:48
  Speaker 5: even if it's a rat, right Gooder, We take our
• 14:51
  Speaker 5: number one thing is hunger first, right, so our goals
• 14:54
  Speaker 5: to get anything that's edible and give that to someone
• 14:57
  Speaker 5: that can actually eat it before it ever makes it
• 14:59
  Speaker 5: to landfill.
• 15:00
  Speaker 4: Not only did you turn this into an actual business,
• 15:02
  Speaker 4: and Eve enlighten me that it's not a nonprofit.
• 15:04
  Speaker 6: It's a b corp. Yeah all right, can you just
• 15:07
  Speaker 6: explain what a b corp is for people?
• 15:09
  Speaker 5: Yeah, So B courp basically means for profit for good.
• 15:12
  Speaker 5: It's super hard to become a certified to be corporate.
• 15:14
  Speaker 5: It took us over a year and basically it just
• 15:17
  Speaker 5: they check everything so like who our vendors are kind
• 15:21
  Speaker 5: of making sure that we're an ethical company. So for me,
• 15:24
  Speaker 5: the reason why I turned this into and I have
• 15:27
  Speaker 5: years of experience in nonprofits. I've started hundreds of nonprofits
• 15:30
  Speaker 5: for some of the top celebrities, so it wasn't hard
• 15:33
  Speaker 5: for me to think I could just turn this into
• 15:35
  Speaker 5: a nonprofit. But why I chose to make it actually
• 15:38
  Speaker 5: a business is because the business is these restaurants. Whoever
• 15:43
  Speaker 5: they were already paying a waste management bill, So they
• 15:45
  Speaker 5: were already paying to throw the food away. So that
• 15:47
  Speaker 5: was very easy. It was a clear distinction for me
• 15:50
  Speaker 5: to understand. I don't caay, listen, they're paying somebody to
• 15:52
  Speaker 5: throw the food away. Then I went and I started
• 15:54
  Speaker 5: looking at the waste industry. It's a trillion trillion dollar industry.
• 15:58
  Speaker 5: And then nobody, ever, it never goes like all of
• 16:01
  Speaker 5: us have been playing. Our parents have been paying a
• 16:03
  Speaker 5: trash bill for forever. Every restaurant, every business plays a
• 16:06
  Speaker 5: trash bill. So my idea was we would essentially be
• 16:09
  Speaker 5: a food waste management company. We would focus on the
• 16:11
  Speaker 5: food waste and so we would help businesses come up
• 16:14
  Speaker 5: with better uses for their excess food and so you know,
• 16:18
  Speaker 5: they didn't have to throw it in landfill, they didn't
• 16:20
  Speaker 5: have to you know, let rats eat it. We could
• 16:22
  Speaker 5: help them, and so we started with edible food and
• 16:24
  Speaker 5: then we started composting.
• 16:26
  Speaker 2: We have hog farms.
• 16:27
  Speaker 5: We actually have worms that we feed food waste to
• 16:31
  Speaker 5: that produces fertilizer that makes the soil better, so as
• 16:34
  Speaker 5: we grow more fruit and vegetables, it's healthier for all
• 16:37
  Speaker 5: of us. And now we have a partnership with Southern
• 16:40
  Speaker 5: Power where we're actually taking food waste and we could
• 16:43
  Speaker 5: turn it into energy. We're trying to really get into
• 16:45
  Speaker 5: to that more so the idea is to keep it
• 16:47
  Speaker 5: out of landfill because food waste is the number one
• 16:51
  Speaker 5: so it's one of the leading causes number three cause
• 16:54
  Speaker 5: of global climate change.
• 16:55
  Speaker 3: I was just gonna get into that because that's one
• 16:57
  Speaker 3: of the things that you're stressed, is like, this is
• 16:59
  Speaker 3: not just a health issue. This is a social issues,
• 17:02
  Speaker 3: economic issue, and that's an environmental So when we would
• 17:05
  Speaker 3: and this is true, when you're talking about how kids
• 17:08
  Speaker 3: like one out of five go to bed hungry, how
• 17:11
  Speaker 3: that affects their learning, Yeah, didn't get into that little deal.
• 17:13
  Speaker 5: Yeah, And I think, you know, I always have to
• 17:15
  Speaker 5: as a black woman, I always have to say for
• 17:17
  Speaker 5: black and brown children. So this is you know, mostly
• 17:20
  Speaker 5: Hispanic even Native American as well, and black children, we
• 17:25
  Speaker 5: are like one in three, one and four. So it's
• 17:28
  Speaker 5: it's a lot worse. And so what happens is it's
• 17:30
  Speaker 5: it's this vicious cycle that never gets broken. And what
• 17:33
  Speaker 5: we think is, you know what, we give children free
• 17:35
  Speaker 5: breakfast and lunch at school. Now look at this, all
• 17:37
  Speaker 5: these schools are closed, and so thinking how many children
• 17:40
  Speaker 5: are like at home or at home during the summer
• 17:42
  Speaker 5: that were really dependent on free breakfasts and lunch at school.
• 17:46
  Speaker 5: That happens then we got to think that you know,
• 17:48
  Speaker 5: there are parents that are working, and so even when
• 17:51
  Speaker 5: these kids get home, sometimes they don't get a hot meal,
• 17:53
  Speaker 5: they have cereal for dinner, or you know, they have
• 17:56
  Speaker 5: cereal for all these meals now. And what ends up
• 17:58
  Speaker 5: happening is in twenty seven states in the United States,
• 18:01
  Speaker 5: they measure test scores of children in third, fifth, and
• 18:04
  Speaker 5: tenth grade. And you know, what they start to decide
• 18:07
  Speaker 5: is if those kids are gonna go to prison or not.
• 18:09
  Speaker 5: So it's really a school to prison pipeline. And so
• 18:11
  Speaker 5: they're like, oh, you know, Johnny's not reading well, he's
• 18:14
  Speaker 5: more likely to go to prison. We're gonna get another
• 18:16
  Speaker 5: prison bed for him. Or Susan is you know, not
• 18:19
  Speaker 5: doing well in math. But what they never look at
• 18:21
  Speaker 5: is hunger. Like you know, I always use the Snicker's
• 18:24
  Speaker 5: commercial like you're not yourself when you're hungry, and that
• 18:27
  Speaker 5: is so true because so many kids they've never been
• 18:29
  Speaker 5: their true selves and so you know, they are constantly hungry,
• 18:32
  Speaker 5: and so they're always playing ketchup. They get free breakfast
• 18:35
  Speaker 5: at school. Well, they didn't eat dinner last night, so
• 18:38
  Speaker 5: then the breakfast is replacing the dinner. Okay, the lunch
• 18:40
  Speaker 5: comes and replaces the breakfast, and so the kid is hungry.
• 18:43
  Speaker 5: You know, they're sitting in class and they're hungry. They're
• 18:45
  Speaker 5: wondering when their next mill is gonna come from. And
• 18:47
  Speaker 5: it's even worse for the older siblings. I know you
• 18:49
  Speaker 5: said you have children, right, so you know the older
• 18:51
  Speaker 5: kid always is looking out for the younger ones. So
• 18:53
  Speaker 5: now you're twelve and you've got like a five year
• 18:55
  Speaker 5: old and a seven year old little brother, and you're
• 18:57
  Speaker 5: wondering how you're gonna eat, how they're gonna eat. And
• 18:59
  Speaker 5: no teacher could teach through hunger. And so what we
• 19:01
  Speaker 5: have is this vicious cycle of kids not eating, but
• 19:04
  Speaker 5: then people still expecting them to learn and sit in
• 19:06
  Speaker 5: class and be quiet and be still and just you know,
• 19:09
  Speaker 5: you're not yourself when you're hungry. And that's the biggest
• 19:11
  Speaker 5: thing is like we've got to get kids food. So
• 19:13
  Speaker 5: our program that I just launched, Neighborhood Eats, we do.
• 19:17
  Speaker 5: We serve lunch on Saturday's, a hot lunch on Saturday,
• 19:20
  Speaker 5: a hot meal to go. Then we give the kids
• 19:22
  Speaker 5: a snack pack that has like three meals and twelve
• 19:26
  Speaker 5: snacks and three drinks in it for Sunday, so even
• 19:29
  Speaker 5: though we're not physically there on Sunday, they get this.
• 19:31
  Speaker 5: It has like last week's it had a chicken biscuit,
• 19:34
  Speaker 5: pop tarts, orange juice, a granola bar, and a gogurt.
• 19:39
  Speaker 2: So that was like their breakfast.
• 19:40
  Speaker 3: It sounds like my breakfast.
• 19:41
  Speaker 2: Yeah.
• 19:43
  Speaker 5: And then for lunch they had like a little cheeseburger
• 19:46
  Speaker 5: that they have the microwave chips, like cookies, goldfish, apple sauce.
• 19:51
  Speaker 5: And then for dinner, I think it was like a
• 19:53
  Speaker 5: you know, like a little chef boy r D cups
• 19:54
  Speaker 5: of like lasagna, and then it has you know, like
• 19:58
  Speaker 5: carrots and ran stressing, you know, fruit snacks, and then
• 20:02
  Speaker 5: we give them like one piece of candy just because
• 20:04
  Speaker 5: we want them to want the box and they'll really
• 20:06
  Speaker 5: take it for the candy too, And then we give
• 20:08
  Speaker 5: them a drinks so that kids will come out and
• 20:10
  Speaker 5: I mean, they love those snack packs. We almost have
• 20:12
  Speaker 5: to force them to eat the hot meal first, but
• 20:14
  Speaker 5: that's what they want because it's like stuff that they know,
• 20:17
  Speaker 5: but we are filling this gap for these kids where
• 20:19
  Speaker 5: maybe they would never get.
• 20:20
  Speaker 2: A meal on the weekend.
• 20:21
  Speaker 3: Yeah, those little socioeconomic factors that most people in education,
• 20:24
  Speaker 3: especially like I wasn't working in the city for years,
• 20:27
  Speaker 3: People forget that part. They forget all the factors and
• 20:30
  Speaker 3: all the baggage that comes when the kids get to school.
• 20:33
  Speaker 3: But from a social standpoint, I know, you talk about
• 20:36
  Speaker 3: how hunger and the lack of food affects the crime rate.
• 20:39
  Speaker 5: Yeah, it's she's I mean, it's it's like, you know,
• 20:42
  Speaker 5: one of the things I gave a whole ted talk
• 20:43
  Speaker 5: on this. You know so many people if you really
• 20:46
  Speaker 5: start remember I was watching there's a show on BT
• 20:49
  Speaker 5: and I think it's called Trap Queens, and I was
• 20:52
  Speaker 5: watching it those about these young women that were in jail,
• 20:54
  Speaker 5: and one of them she was saying, like, you guys,
• 20:56
  Speaker 5: you know, you don't know, you know, she was like
• 20:58
  Speaker 5: the way I grew up.
• 20:58
  Speaker 2: She grew up in Tampa, Florida.
• 21:00
  Speaker 5: She was talking about her and her sisters them going
• 21:03
  Speaker 5: and stealing change out of wishing wells and trying to
• 21:05
  Speaker 5: put this money together just to go and get a
• 21:07
  Speaker 5: burger or whopper from Burger King. Like that level of
• 21:10
  Speaker 5: like people doing whatever they gotta do to eat. In
• 21:13
  Speaker 5: One of my good friends, Don Im from LA.
• 21:15
  Speaker 2: He's an older guy.
• 21:15
  Speaker 5: I think Don might he might almost be sixty now,
• 21:18
  Speaker 5: but he told me he was like Jazzmine. You know,
• 21:19
  Speaker 5: I used to have to snatch people's purses when I
• 21:21
  Speaker 5: was eight in Ohio just to eat, like that level
• 21:23
  Speaker 5: of just like I don't have like desperation. You know,
• 21:27
  Speaker 5: what do people do when when they're desperate? And that's
• 21:30
  Speaker 5: you know, going back to Beanie Sigull, he raft about that, right.
• 21:33
  Speaker 5: You know, pressure busts pipes people when you're desperation, you
• 21:35
  Speaker 5: want your kids to eat, and you want people to
• 21:37
  Speaker 5: have something. It's just like there's no telling what you're
• 21:40
  Speaker 5: gonna do. There's no telling what you're gonna do. So
• 21:44
  Speaker 5: it does, it does, you know so much. So there
• 21:46
  Speaker 5: were so many crimes committed, So many people were stealing
• 21:50
  Speaker 5: food from Walmart that now Walmart has a rule that
• 21:54
  Speaker 5: I think if you steal less than twenty five dollars,
• 21:56
  Speaker 5: they just being you from this door.
• 21:57
  Speaker 2: They don't even call the cops.
• 21:58
  Speaker 5: But there was just so many people stilling meat and
• 22:00
  Speaker 5: just like it was happening so much. You know, you
• 22:03
  Speaker 5: give everybody those charges, it just becomes a lot of
• 22:06
  Speaker 5: charges and just you know, the police are coming out
• 22:08
  Speaker 5: all the time, so that hits a real, real crime.
• 22:11
  Speaker 2: But people get desperate.
• 22:12
  Speaker 5: You know, people a mom has twenty five dollars to
• 22:15
  Speaker 5: her name, she's got a kid, and she's got a baby,
• 22:18
  Speaker 5: you know what cost twenty five dollars infanmil And so
• 22:21
  Speaker 5: it's like, gosh, can I get my kid infamil? And
• 22:23
  Speaker 5: can I feed my other kid who doesn't drink infanmil?
• 22:25
  Speaker 5: Like it's just so many crimes happen because of people
• 22:28
  Speaker 5: being hungry.
• 22:28
  Speaker 4: Let me ask you this on the business side, so
• 22:30
  Speaker 4: you talked about Bee Corp. But can you just explain
• 22:33
  Speaker 4: like what a becorp is for people, because you know,
• 22:36
  Speaker 4: you said, like you said, Basket and Robbins.
• 22:38
  Speaker 5: Jerry Minty, Jerry's Patagonia, Shaye Moisture is one. So really
• 22:43
  Speaker 5: it's just it's it's it's no different than a regular corporation.
• 22:46
  Speaker 5: So you know, you still pay taxes, but it just
• 22:48
  Speaker 5: means that you are certified that your business has ethical principles,
• 22:53
  Speaker 5: so you're not using child labor, you're getting your supplies
• 22:56
  Speaker 5: from the US like that kind of level of just
• 22:59
  Speaker 5: but it basically means for profit for good. So at
• 23:02
  Speaker 5: the end of it, and what it means, what B
• 23:04
  Speaker 5: means is benefit.
• 23:05
  Speaker 2: So you're like a public.
• 23:06
  Speaker 5: Benefit corporation, so that Gooder we operate for the benefit
• 23:10
  Speaker 5: of public goods.
• 23:11
  Speaker 2: So we're not just for ourselves.
• 23:12
  Speaker 5: If we get a customer and we get them to
• 23:15
  Speaker 5: give us our give us their foods, you know, we
• 23:17
  Speaker 5: give that food back to the community. So we're benefiting
• 23:20
  Speaker 5: the community.
• 23:21
  Speaker 6: In our But the tax structure, everything.
• 23:22
  Speaker 2: Is still tax structure is still the same.
• 23:24
  Speaker 5: So like and it's in B corps are only recognized,
• 23:27
  Speaker 5: I want to say, in like seven states. Delaware is
• 23:29
  Speaker 5: one of them. But Gooder is like a Delaware CEA corp.
• 23:32
  Speaker 5: And we're a foreign entity in Georgia, but we're.
• 23:35
  Speaker 2: A sea corp here as well, so we still pay
• 23:37
  Speaker 2: corporate taxes. Okay, but we are recognized as a certificate.
• 23:41
  Speaker 6: Are you incorporated in Delaware?
• 23:42
  Speaker 2: Yeah?
• 23:43
  Speaker 5: I incorporated in Delaware early on because I know tax
• 23:46
  Speaker 5: benefits and I knew I was going to be trying
• 23:47
  Speaker 5: to get investors, and so that's just kind of the
• 23:50
  Speaker 5: best way any I think anybody that's in venture capital
• 23:53
  Speaker 5: will tell you to incorporate in Delaware. I mean I
• 23:57
  Speaker 5: almost have heard people that were incorporated in other states
• 24:00
  Speaker 5: and then they went out to raise venture capital and
• 24:02
  Speaker 5: then they got incorporated in Delaware.
• 24:04
  Speaker 6: You're incorporated in Delaware. You have like a po box
• 24:06
  Speaker 6: out there.
• 24:07
  Speaker 5: I don't even have a bio box out there. Anybody
• 24:10
  Speaker 5: can incorporate in Delaware. Then I'm a foreign entity in Georgia.
• 24:14
  Speaker 5: I have an office out here.
• 24:16
  Speaker 4: So it's a for profit business. But how do you
• 24:20
  Speaker 4: make money if the restaurant's like giving you food? Can
• 24:23
  Speaker 4: you explain the business model?
• 24:24
  Speaker 2: Absolutely?
• 24:25
  Speaker 5: So we charge a volume based feed for service on
• 24:27
  Speaker 5: our composting or our vanux recycling, as well as our
• 24:31
  Speaker 5: surplus food recovery. Remember they're already paying to throw the
• 24:34
  Speaker 5: food away, so they're already they're not paying us, they're
• 24:36
  Speaker 5: paying waste management, they're paying Republic Solid. So we charge
• 24:39
  Speaker 5: them based on how much food or recovering and how often,
• 24:42
  Speaker 5: and we have a sliding scale, so good or is
• 24:44
  Speaker 5: very asset light.
• 24:45
  Speaker 2: We don't own a lot of vehicles.
• 24:46
  Speaker 5: We literally have one vehicle, and all of Humor in
• 24:49
  Speaker 5: the nine States now we have one vehicle. But our
• 24:51
  Speaker 5: partners are like Roady Omni Logistics, Postmates, so these are
• 24:55
  Speaker 5: our drivers. So depending on how much food is being
• 24:57
  Speaker 5: picked up, that determines the customer price. We've done a
• 25:01
  Speaker 5: lot of case studies, so like on a low end
• 25:03
  Speaker 5: and pick up for good or could be fifty dollars.
• 25:05
  Speaker 2: On a high end, it could be a thousand.
• 25:07
  Speaker 6: So you're you're not targeting restaurants.
• 25:10
  Speaker 5: We target restaurants in a lot of locations. So we
• 25:12
  Speaker 5: want to target like this one restaurant on this street.
• 25:15
  Speaker 5: We like to target like an airport with one hundred restaurants.
• 25:18
  Speaker 4: A'm all with thirty restaurants because I was going to say,
• 25:21
  Speaker 4: like your regular Mom and pop, they just throwing food
• 25:23
  Speaker 4: in the garbage.
• 25:23
  Speaker 6: Yeah, but you're talking about like a or We.
• 25:25
  Speaker 5: Like franchises too, Like we've been doing some pilots with
• 25:29
  Speaker 5: some pretty large franchises, and the goal is like all
• 25:33
  Speaker 5: of you know, Wendy's for example, says, you know what,
• 25:36
  Speaker 5: We're going to be zero waste. None of our stores
• 25:38
  Speaker 5: are throwing away food. We're going to be committed to
• 25:40
  Speaker 5: our communities across the country. And then now there's this
• 25:43
  Speaker 5: gooder service is available to all Windys owners.
• 25:45
  Speaker 4: And operators because it's like part of their franchise I
• 25:48
  Speaker 4: used to go to school in Hawaii, and what happens
• 25:50
  Speaker 4: with grocery stores and people don't know is that, you know,
• 25:52
  Speaker 4: when you have like an expiration date, you got to
• 25:55
  Speaker 4: throw the food away. But even before that expiration date,
• 25:58
  Speaker 4: when the expiration date doesn't always mean food is like
• 26:00
  Speaker 4: not eatable.
• 26:01
  Speaker 2: It's usually the cell by day.
• 26:03
  Speaker 4: Yeah, but so long story short, they got to get
• 26:06
  Speaker 4: rid of that food. So, like where I lived, it
• 26:09
  Speaker 4: was like student housing, like like it was like apartments,
• 26:12
  Speaker 4: but it was like mostly students. So they used to
• 26:15
  Speaker 4: come like every Wednesday and they would just drop off
• 26:17
  Speaker 4: like all of the food that that was right, they
• 26:21
  Speaker 4: throw it away. They throw it away, they gave it
• 26:23
  Speaker 4: to it. So it was like bread, yogurt, milk, stuff
• 26:26
  Speaker 4: like that.
• 26:26
  Speaker 2: Did you gotta see Tiger king You want to see that?
• 26:29
  Speaker 2: You see it was so it.
• 26:31
  Speaker 6: Was I heard about it.
• 26:33
  Speaker 5: I watched You're one of the only people not to
• 26:36
  Speaker 5: watch Tiger Kings, but you saw you knew there was
• 26:39
  Speaker 5: a There was a one of the episodes.
• 26:41
  Speaker 2: They showed like how Walmart was bringing all the.
• 26:43
  Speaker 5: Food to them and his workers would go through the
• 26:45
  Speaker 5: food first and kind of like pick out the food
• 26:47
  Speaker 5: like that so much of the food is just like
• 26:50
  Speaker 5: you said, it's like it has a sell by date
• 26:51
  Speaker 5: on it. For example, the power goes out, they throw
• 26:54
  Speaker 5: everything out in the freezer and cool cooler section, like
• 26:58
  Speaker 5: everything like right away. So as soon as even if
• 27:00
  Speaker 5: the power goes out for like twenty minutes, now the
• 27:02
  Speaker 5: food is all that they have to clear the shells
• 27:04
  Speaker 5: and so it's not bad because you know it could
• 27:07
  Speaker 5: take you twenty minutes to get home from the grocery store.
• 27:09
  Speaker 5: So for us, we try and get the food fast.
• 27:12
  Speaker 5: This is why we use these logistics partners. So the
• 27:14
  Speaker 5: food gets picked up, say from this Walmart, and we
• 27:18
  Speaker 5: will have a network of nonprofits in any city that
• 27:21
  Speaker 5: we're at, thousands of nonprofits and we would match. We
• 27:24
  Speaker 5: built an algorithm that matches the donation with the closest
• 27:27
  Speaker 5: nonprofit and so the food would get delivered really fast.
• 27:30
  Speaker 5: So then if it can get to be frozen. And
• 27:33
  Speaker 5: a lot of times, especially with meat, you go to
• 27:35
  Speaker 5: any grocery store. Public's is notorious for it here in Atlanta,
• 27:39
  Speaker 5: but you go to any grocery store like around eight
• 27:41
  Speaker 5: o'clock and you'll see like these meat managers just filling
• 27:43
  Speaker 5: up these carts meat that they're gonna throw away, and
• 27:45
  Speaker 5: I get mad at that because you know, you guys,
• 27:47
  Speaker 5: our grandmothers would freeze anything right, freezer like I mean,
• 27:51
  Speaker 5: just freeze something forever. And a lot of times if
• 27:53
  Speaker 5: you look at the meat, it will say sell or
• 27:55
  Speaker 5: freeze by.
• 27:56
  Speaker 2: So when they throw it away, it makes no.
• 27:58
  Speaker 5: Sense because they could also freeze it and just give
• 28:00
  Speaker 5: it to a non profit the very next day, and
• 28:02
  Speaker 5: then it's like it's perfectly good food, but.
• 28:04
  Speaker 2: They throw it away.
• 28:05
  Speaker 5: All the rotisserie chickens, I feel like something like a
• 28:08
  Speaker 5: one point five million rotisserie chickens are wasted a week
• 28:11
  Speaker 5: in America. So you think of every grocery store you
• 28:14
  Speaker 5: go to, and they have all those chickens in the
• 28:16
  Speaker 5: deli counter, like whatever is on that hot bar they
• 28:18
  Speaker 5: throw away every night, every grocery store, whatever's on the
• 28:21
  Speaker 5: hot bar. So publics, I'll use them again as an example.
• 28:24
  Speaker 5: Or you know, Krogers, all that stuff, the wings, the
• 28:28
  Speaker 5: fried chicken, whatever they make, all that gets thrown away.
• 28:31
  Speaker 5: The rotissery chickens, all that gets thrown away. And that
• 28:34
  Speaker 5: stuff upsets me because that's like somebody's meal right then
• 28:36
  Speaker 5: and there, so good or needs to be in more places.
• 28:41
  Speaker 5: The liability people always say like, oh, well, if they
• 28:44
  Speaker 5: donated and someone gets sick, you know, could they sue us.
• 28:47
  Speaker 5: In America, there's been a loss since nineteen ninety six
• 28:50
  Speaker 5: under President Bill Clinton called the Good Samaritan Act that
• 28:53
  Speaker 5: really protects businesses from liability with donating something in good face.
• 28:57
  Speaker 5: So businesses, that's not even an excuse anymy more. And
• 29:00
  Speaker 5: there's actually a lot of policy and stuff that's actually
• 29:03
  Speaker 5: coming in into play in states like New York, the
• 29:06
  Speaker 5: states like California, who you know, the carbon dioxide and
• 29:11
  Speaker 5: all the methane gas that's leading in the environment because
• 29:14
  Speaker 5: of so much food waste is becoming a problem. They
• 29:17
  Speaker 5: are actually making businesses have to find other ways to
• 29:21
  Speaker 5: divert their food waste.
• 29:22
  Speaker 6: Yes, that are just thrown out.
• 29:23
  Speaker 3: So the Path Act I was going to get into that.
• 29:25
  Speaker 3: The Path Act is that part of that initiative.
• 29:27
  Speaker 2: Path Act is new that was under Obama. So that's
• 29:29
  Speaker 2: twenty twelve.
• 29:30
  Speaker 5: And so the Path Act actually gives these businesses enhance
• 29:33
  Speaker 5: incentives for donating the food, so they could write off
• 29:36
  Speaker 5: two times the cost. So if it costs them a dollar,
• 29:39
  Speaker 5: they could write off two dollars. If they donated, so
• 29:42
  Speaker 5: like the businesses could actually be essentially receiving money and
• 29:45
  Speaker 5: like forty billion dollars a year and tax credits just goes.
• 29:49
  Speaker 2: Wasted from these businesses.
• 29:51
  Speaker 5: So a lot of it is just educating them on
• 29:53
  Speaker 5: it and then you know, just getting past all like
• 29:55
  Speaker 5: the layers of like legal But other.
• 29:57
  Speaker 2: Countries are doing it and they're very successful.
• 29:59
  Speaker 5: And Denmark there's a whole grocery store called Food for
• 30:03
  Speaker 5: All where they get all this food from all these
• 30:05
  Speaker 5: grocery stores and then they just people can pay what
• 30:08
  Speaker 5: they can.
• 30:09
  Speaker 2: So it's illegal to waste food.
• 30:10
  Speaker 5: France, businesses could be fine to I want to say,
• 30:13
  Speaker 5: it's like ten thousand euro for each yourccurrence of wasting.
• 30:16
  Speaker 2: Food, which is a lot of money.
• 30:17
  Speaker 5: I think ten thousand euro is probably like twelve thousand here,
• 30:19
  Speaker 5: almost eleven thousand.
• 30:21
  Speaker 4: You know what's interesting too about Europe is that so
• 30:25
  Speaker 4: when you start to travel, you realize that America is
• 30:27
  Speaker 4: like different from other parts of the world where it's
• 30:29
  Speaker 4: like the portions are very small because even in the
• 30:32
  Speaker 4: sizes are small. Yeah, place sizes are small. Because I
• 30:34
  Speaker 4: was I remember I was. I was in La years
• 30:38
  Speaker 4: ago and I was in a conference and like a
• 30:42
  Speaker 4: bunch of my colleagues. We all went out and I
• 30:45
  Speaker 4: was the only black person there.
• 30:47
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  Speaker 4: Why it's from different culture. And we was at like
• 33:41
  Speaker 4: this fancy steakhouse and we was eating and I was hungry,
• 33:45
  Speaker 4: so I ate, I ate my food and remember I
• 33:47
  Speaker 4: never forget the guy.
• 33:48
  Speaker 6: He was looking at me. He was like, must be hungry. High.
• 33:51
  Speaker 6: It was like a joke.
• 33:52
  Speaker 4: And I realized that it was like they looked, they
• 33:56
  Speaker 4: frowned on it if you ate everything on your plate,
• 33:58
  Speaker 4: like they would leave food on a play just to
• 34:01
  Speaker 4: show I'm not starving.
• 34:03
  Speaker 6: Like what I mean, it was like it was like
• 34:05
  Speaker 6: a thing.
• 34:06
  Speaker 4: So, but it's just crazy because it's like you got
• 34:08
  Speaker 4: the haves and have nots right, It's like people are
• 34:10
  Speaker 4: literally starving and then other people is literally purposely throwing
• 34:15
  Speaker 4: food away just to show.
• 34:19
  Speaker 6: I'm not you know what I'm saying.
• 34:20
  Speaker 4: Like, so but that that's that's that's an American way,
• 34:23
  Speaker 4: and it's like not even be able to get up.
• 34:25
  Speaker 5: You know, like they got to sit down and to
• 34:27
  Speaker 5: eat all your food like that level of nothing else.
• 34:30
  Speaker 4: That's crazy, yeah, because it's like that there's no such
• 34:32
  Speaker 4: thing as a big mac in Europe and they don't
• 34:34
  Speaker 4: have superside drinks.
• 34:35
  Speaker 6: So we ordered too much food and everything and everything everything.
• 34:42
  Speaker 4: It's way bigger, even like the portion like you're supposed
• 34:44
  Speaker 4: to eat like five times a day.
• 34:45
  Speaker 6: We'll eat like.
• 34:46
  Speaker 4: Two huge males a day that we can't eat. So
• 34:48
  Speaker 4: people really don't think about it. But not only is
• 34:51
  Speaker 4: it it's a shame because people are starving, but financially
• 34:55
  Speaker 4: it's like you're trying to run a restaurant or business.
• 34:57
  Speaker 4: How much money are you wasting by have and all
• 35:00
  Speaker 4: this excess food that you're just thrown away a lot.
• 35:03
  Speaker 5: And I think one of the things that we've been
• 35:05
  Speaker 5: able to prove so what we do is one of
• 35:07
  Speaker 5: the other kind of selling points for good or is
• 35:09
  Speaker 5: we kind of have a data analytics piece to everything.
• 35:12
  Speaker 2: That we recover, so most people don't know what they waste.
• 35:15
  Speaker 5: So one of our customers for weeks and weeks and
• 35:18
  Speaker 5: weeks they were their number one wasted that was pork.
• 35:21
  Speaker 2: And so this is a large corporate.
• 35:23
  Speaker 5: Campus here in Atlanta, you know, one of the largest
• 35:25
  Speaker 5: oldest companies here. And what we found is like people
• 35:28
  Speaker 5: had started to give up pork. You know, everybody around
• 35:30
  Speaker 5: the New Year. It's like, oh, I'm not eating pork,
• 35:31
  Speaker 5: I'm not eating this, I'm vegan them this and so
• 35:34
  Speaker 5: without our tech, yeah right, but without our technology and
• 35:37
  Speaker 5: without our analytics, they would have never known that. So
• 35:39
  Speaker 5: it would have constantly been making pork every single day,
• 35:42
  Speaker 5: having a pork option. And then half of their campus,
• 35:44
  Speaker 5: maybe seventy five percent of their campus.
• 35:46
  Speaker 2: Didn't even need pork.
• 35:47
  Speaker 5: So that was something we were able to show them,
• 35:49
  Speaker 5: and they were able to reduce the amount of pork
• 35:51
  Speaker 5: that they prepared.
• 35:52
  Speaker 2: So a lot of it is just lack of knowledge.
• 35:54
  Speaker 2: People don't even know. They're just producing, producing, producing and
• 35:57
  Speaker 2: stuff people they don't even eat anymore.
• 35:59
  Speaker 3: So what did the idea the tech component of good?
• 36:04
  Speaker 3: Because I know you have to saying that tech technology
• 36:08
  Speaker 3: will solve hunger, I believe so yeah, yeah, So where
• 36:11
  Speaker 3: did the idea come from? Like was there a tech
• 36:13
  Speaker 3: background somewhere?
• 36:15
  Speaker 5: I'm not a technical founder at all. I mean other
• 36:17
  Speaker 5: than just using app you know, like I'm not.
• 36:19
  Speaker 3: I gave you the title tech inter dator.
• 36:21
  Speaker 2: I'll take it.
• 36:22
  Speaker 6: Let's use it.
• 36:23
  Speaker 2: Yeah, I think I was.
• 36:25
  Speaker 5: I first became intrigued by the emergence of the food
• 36:28
  Speaker 5: delivery y app.
• 36:29
  Speaker 2: So I was getting all those referral.
• 36:30
  Speaker 5: Codes and it was like, you know, get ten dollars
• 36:32
  Speaker 5: off your first Uber eats meals or your postmaate meal
• 36:35
  Speaker 5: or whatever. I was like, Wow, it would be really
• 36:36
  Speaker 5: cool if you know, I can make an app in
• 36:38
  Speaker 5: reverse that the restaurants and the businesses can use when
• 36:41
  Speaker 5: they have excess food, they can request to pick up.
• 36:44
  Speaker 5: I'll go get it picked up and I'll deliver it
• 36:45
  Speaker 5: to a nonprofit. So that was like the initial idea,
• 36:48
  Speaker 5: and then I just started really looking at everything else.
• 36:50
  Speaker 5: But technology was solving right, and I was like, God, like,
• 36:53
  Speaker 5: how couldn't why not you use technology to try and
• 36:56
  Speaker 5: solve hunger?
• 36:56
  Speaker 2: Like what do we have to lose?
• 36:58
  Speaker 5: Not just you know where I started going, and I
• 37:00
  Speaker 5: will tell you for about the first you know year,
• 37:02
  Speaker 5: when I first had this idea, so many people are like, oh,
• 37:05
  Speaker 5: this is never gonna work.
• 37:06
  Speaker 2: I don't think it'll make money.
• 37:07
  Speaker 5: No one's gonna do that, And so I took that
• 37:10
  Speaker 5: in like that's a terrible thing to do. Right, Nobody
• 37:12
  Speaker 5: should ever listen to what someone else says about your
• 37:16
  Speaker 5: vision and your goal, right, because they're not on the
• 37:17
  Speaker 5: journey with you. But because I wasn't a technical founder
• 37:20
  Speaker 5: and I was going and meeting with people that were,
• 37:22
  Speaker 5: you know, technical people, I allow them to tell me
• 37:26
  Speaker 5: that it wouldn't work. And now you know, five million
• 37:28
  Speaker 5: pounds later that we've kept out of landfills and all
• 37:31
  Speaker 5: these meals that we've provided.
• 37:32
  Speaker 2: It does work.
• 37:34
  Speaker 4: So can you just explain exactly how this works? So
• 37:37
  Speaker 4: all right, Walmart has excess food, you have an app
• 37:43
  Speaker 4: that has a truck driver in East Atlanta. He picks
• 37:47
  Speaker 4: the food up from Walmart and then he delivers it
• 37:50
  Speaker 4: to the Salvation Army.
• 37:52
  Speaker 2: So something like that.
• 37:53
  Speaker 5: I mean, the main thing is we have all of
• 37:56
  Speaker 5: their inventory in our app. So when we on board
• 37:58
  Speaker 5: a customers choose Walmart, that we'd have all their skews
• 38:02
  Speaker 5: and so Walmart could literally like skew something out and
• 38:05
  Speaker 5: just tell it. You know, they could scan it with
• 38:08
  Speaker 5: a a sq gun and it would really calculate everything.
• 38:11
  Speaker 5: So then our platform inventory is everything it is that
• 38:13
  Speaker 5: they're saying they have to donate. We then assign a
• 38:17
  Speaker 5: value to everything it is, because of course we would
• 38:19
  Speaker 5: have this queue, which means we know what it is
• 38:21
  Speaker 5: and we know how much they retail for it, how
• 38:23
  Speaker 5: much it costs them, and then we typically have a
• 38:25
  Speaker 5: weight value assigned to it, and then they push requests pickup.
• 38:29
  Speaker 5: A driver gets to several drivers essentially in the vicinity
• 38:32
  Speaker 5: would get the alert, very similar to like an Uber driver.
• 38:35
  Speaker 5: Someone accepts it, they go pick it up, and then
• 38:38
  Speaker 5: they would be Our app would tell them who to
• 38:40
  Speaker 5: take it to. Depending on how much food it is,
• 38:42
  Speaker 5: the app might tell them to take it to two
• 38:44
  Speaker 5: and three places along a certain route, and so then
• 38:46
  Speaker 5: the food gets dropped off. Every nonprofit that gets it
• 38:49
  Speaker 5: signs for it like they would a UPS package, and
• 38:52
  Speaker 5: then we have an agreement in place with the nonprofits
• 38:54
  Speaker 5: that sends the business back a donation letter. So once
• 38:57
  Speaker 5: they sign for it, it automatic like I'm picking up
• 39:00
  Speaker 5: you know, I'm getting donated three.
• 39:02
  Speaker 2: Hundred chicken sandwiches and whatever.
• 39:04
  Speaker 5: Whatever they signed for a donation letter goes back into
• 39:07
  Speaker 5: let's say Walmart's dashboard, and then Walmart On the back end,
• 39:11
  Speaker 5: they can look up and see everything that's been donated,
• 39:14
  Speaker 5: what are the most wasted things that they're donating, what's
• 39:16
  Speaker 5: the tax value of everything they've donated, how many people
• 39:19
  Speaker 5: they've went to, you know who they're serving, the kind
• 39:21
  Speaker 5: of nonprofits. And then they're also able to see the
• 39:25
  Speaker 5: environmental statistics. So we tell them for every pound they
• 39:28
  Speaker 5: keep out a landfill, how many gallons of water that saves,
• 39:31
  Speaker 5: how many hours of labor that helped, how many cars
• 39:34
  Speaker 5: that could power, how much CO two emissions they've helped
• 39:37
  Speaker 5: to prevent from getting into the environment. So they could
• 39:40
  Speaker 5: also use that in like their sustainability reports. They want
• 39:43
  Speaker 5: to say, like, you know, we're committed to zero wast.
• 39:46
  Speaker 3: So it looks like a two fold solution, right, you're
• 39:48
  Speaker 3: actually helping feed people, but you're also helping businesses run
• 39:51
  Speaker 3: more efficient operations.
• 39:52
  Speaker 2: Definitely, that's one hundred percent.
• 39:54
  Speaker 5: So I like to call us a triple win, like
• 39:56
  Speaker 5: you know, a win win win, a triple bottom line.
• 39:58
  Speaker 5: We're helping the businesses people, which for me is priceless.
• 40:01
  Speaker 5: But I learned early on that wasn't for the businesses
• 40:04
  Speaker 5: to hear that. I had to be like the last thing.
• 40:05
  Speaker 5: I told them, Well, we help them save money and
• 40:08
  Speaker 5: be more efficient so they're not ordering things that they're
• 40:10
  Speaker 5: never selling anymore. And then we also help them be
• 40:13
  Speaker 5: more sustainable, so like we're really helping them improve their
• 40:15
  Speaker 5: carbon footprint, which is starting to become really important. Last year,
• 40:20
  Speaker 5: you guys will remember all those high school students. Remember
• 40:22
  Speaker 5: they were walking out and they were protesting climate change.
• 40:25
  Speaker 5: The young lady Greta, she was the Time magazine Person
• 40:28
  Speaker 5: of the Year, Like she let all these people on
• 40:30
  Speaker 5: this this big you know, do better on the environment
• 40:35
  Speaker 5: for our climate. And what's gonna happen is those high
• 40:37
  Speaker 5: school students become college students and they start working at
• 40:40
  Speaker 5: these companies, and these companies are going to have to start,
• 40:43
  Speaker 5: you know, doing better by the environment because we only
• 40:46
  Speaker 5: have one planet. And then when it's gone, it's gone.
• 40:48
  Speaker 5: I mean you see the waters joindling in a cape
• 40:51
  Speaker 5: town for example, South Africa, huge water problems. Just you know,
• 40:55
  Speaker 5: it's the environment is struggling right now. I mean, the
• 40:57
  Speaker 5: earth everything is right now. We're just not in a
• 41:00
  Speaker 5: good place with everything, yea, but the environment is still bad. Yeah,
• 41:06
  Speaker 5: you know, it's it's you know, I and I probably
• 41:08
  Speaker 5: before starting Gooder was very unaware of just you know,
• 41:12
  Speaker 5: the environmental impacts of what food waste is doing to
• 41:16
  Speaker 5: this country and to this planet.
• 41:17
  Speaker 2: But it's a big it's a big issue.
• 41:20
  Speaker 4: Oh good So let me ask you this, what's the
• 41:22
  Speaker 4: profit margins?
• 41:24
  Speaker 2: It varies.
• 41:25
  Speaker 5: Typically a good profit margin for Gooder is anywhere from
• 41:27
  Speaker 5: forty to forty nine percent for us. And so we've
• 41:31
  Speaker 5: started a grocery delivery service. So we're like now like
• 41:35
  Speaker 5: the free instacart if you will. And we just started
• 41:38
  Speaker 5: this once coronavirus happened. So we saw that, you know,
• 41:41
  Speaker 5: food delivery was really picking up, you know Instacars, Amazon
• 41:44
  Speaker 5: Prime Ship, you know, they're blown out of the water.
• 41:46
  Speaker 5: But we realized that there was this large segment of
• 41:48
  Speaker 5: people who don't have credit cards, they're unbanked, they don't
• 41:52
  Speaker 5: have access to technology, mostly senior citizens, but they're afraid
• 41:55
  Speaker 5: to go to the grocery stores because you're telling them
• 41:57
  Speaker 5: on the news they're the most at risk.
• 41:59
  Speaker 2: And so we thought, what if we win and got
• 42:02
  Speaker 2: groceries for them?
• 42:02
  Speaker 5: And so now we started, you know, our businesses we're closing,
• 42:05
  Speaker 5: right so everybody the airport's, the convention centers, all of
• 42:08
  Speaker 5: our customers were no longer there. So I really thought,
• 42:11
  Speaker 5: like I got to make a pivot, Like I've got
• 42:13
  Speaker 5: to figure out how do we stay in business. And
• 42:15
  Speaker 5: so I started to think, We've got to get food
• 42:17
  Speaker 5: to people now.
• 42:18
  Speaker 2: And so now we sell directly to.
• 42:20
  Speaker 5: Government cities, counties, school districts, and we sell a grocery.
• 42:24
  Speaker 2: Delivery service to seniors.
• 42:26
  Speaker 5: And so we're delivering right now upwards of like twenty
• 42:28
  Speaker 5: five hundred seniors a week just in Atlanta, and we
• 42:32
  Speaker 5: charged the city or a county, and we charged them
• 42:34
  Speaker 5: per senior per delivery, and built into that we call
• 42:37
  Speaker 5: it a cost plus model. And so we have the
• 42:40
  Speaker 5: cost of groceries, the cost of supplies, the cost of delivery,
• 42:43
  Speaker 5: and then the plus is essentially a profit margin that
• 42:45
  Speaker 5: keeps us operating. And it's been really a successful thing,
• 42:49
  Speaker 5: and we've we've really gotten a lot of that business
• 42:51
  Speaker 5: via government contracts, and you know, I just really want
• 42:54
  Speaker 5: to tell people that I think that that's the way
• 42:56
  Speaker 5: to go. I just tweeted that, you know, yesterday, because
• 42:58
  Speaker 5: we got another contract for over a million dollars with
• 43:00
  Speaker 5: a whole other city, and so.
• 43:02
  Speaker 2: Many people were like, oh, government contracts.
• 43:04
  Speaker 5: They take forever you know, it's all this red tape
• 43:06
  Speaker 5: and stuff, but there's not enough people that look like
• 43:09
  Speaker 5: neither are getting these bids and actually executing on them
• 43:12
  Speaker 5: and like doing what they say they're going to do.
• 43:14
  Speaker 5: And because we back everything in technology, now we have data.
• 43:18
  Speaker 5: So we've built a new app that every you know,
• 43:21
  Speaker 5: every morning a driver comes in, we pay everybody that
• 43:23
  Speaker 5: works with us, even on the low end fifteen dollars
• 43:25
  Speaker 5: an hours, where we start them at because I never
• 43:28
  Speaker 5: want anybody to.
• 43:29
  Speaker 2: Need food, you know, working for me. I think that
• 43:31
  Speaker 2: would be the worst thing ever.
• 43:33
  Speaker 5: So everyone starts at fifteen dollars an hour and then
• 43:35
  Speaker 5: we take them up from there. They come in, they
• 43:38
  Speaker 5: get a list of everybody that they're delivering too, and
• 43:40
  Speaker 5: it routes them along like an efficient delivery route, so
• 43:43
  Speaker 5: an Amazon Prime delivery or like a postmaate. And then
• 43:47
  Speaker 5: once they deliver, they are required to take a picture
• 43:50
  Speaker 5: of the senior that proves that the senior got their food,
• 43:53
  Speaker 5: and they can add any notes about the senior in there.
• 43:56
  Speaker 2: And now we're.
• 43:56
  Speaker 5: Able to create these really compelling reports with heat maps
• 43:59
  Speaker 5: for any of like all the seniors where they lived at,
• 44:02
  Speaker 5: pictures the food that they receive. We know their dietary restrictions,
• 44:07
  Speaker 5: and so it's been really crazy. So we've built quite
• 44:09
  Speaker 5: a few businesses under one umbrella that are all profitable.
• 44:13
  Speaker 3: Sore, like how many states is Good are running.
• 44:18
  Speaker 5: In right now for our grocery delivery program, just Georgia
• 44:21
  Speaker 5: for our traditional surplus food recovery and organics recycling now
• 44:25
  Speaker 5: ten we just launched monday in New Jersey and in
• 44:28
  Speaker 5: Philadelphia with pharmaceutical company.
• 44:31
  Speaker 3: That's powerful.
• 44:32
  Speaker 4: So a couple of questions the government contracts, MWBE, are
• 44:37
  Speaker 4: you taking advantage of that?
• 44:38
  Speaker 5: Yeah, we're NB, we're WBE, we're dB, and we're ac dB.
• 44:43
  Speaker 5: So we're Airport Concessions dB, Disadvantage Business, Minority business, and
• 44:48
  Speaker 5: we're women business enterprise. So we took advantage of a
• 44:51
  Speaker 5: lot of them.
• 44:52
  Speaker 3: Yeah, we got to do that.
• 44:55
  Speaker 5: I think that's the other thing people don't do. It
• 44:57
  Speaker 5: takes time, just like it took time to become a
• 44:59
  Speaker 5: b court. But all these businesses like this billion dollar pledge,
• 45:02
  Speaker 5: we're going to spend more money with women, and we're
• 45:03
  Speaker 5: going to spend more money with people of color. It's
• 45:06
  Speaker 5: the same people that always get those contracts, and so
• 45:09
  Speaker 5: that's why you have like the act Ones and I
• 45:12
  Speaker 5: love I love Janets. Her story is amazing, right, she's
• 45:14
  Speaker 5: a billion dollar entrepreneurship. Act one is a billion dollar company.
• 45:17
  Speaker 5: But it's because she learned how to really become a
• 45:21
  Speaker 5: supplier to some really big corporations.
• 45:23
  Speaker 2: And that's what you've got to do.
• 45:24
  Speaker 5: You've got to play the long game, and it is
• 45:27
  Speaker 5: to get in with the governments, get in with the corporations,
• 45:30
  Speaker 5: and become a benefit to them as you benefit others.
• 45:33
  Speaker 6: You how did you get in? For anybody that's not familiar.
• 45:35
  Speaker 4: And we actually did an episode about this, but this
• 45:37
  Speaker 4: is programs that corporations and government agencies have for minority businesses,
• 45:43
  Speaker 4: women businesses, disadvantaged businesses, stuff like that, Like they have
• 45:47
  Speaker 4: to have a certain amount of their budget set aside
• 45:49
  Speaker 4: for that. So but it's kind of broad ranging because
• 45:52
  Speaker 4: it's like, who's not a minority?
• 45:54
  Speaker 6: Everybody is at this point, even like white women.
• 45:57
  Speaker 2: Like there was even fifty.
• 45:58
  Speaker 5: You know the SUA, which is the one I'm doing
• 46:01
  Speaker 5: right now, a small business enterprise. Anybody can qualify for that,
• 46:04
  Speaker 5: no matter what color you are, as long as your
• 46:06
  Speaker 5: business doesn't make more than fifty million a year.
• 46:08
  Speaker 2: I'm hoping I.
• 46:09
  Speaker 5: Won't be able to qualify so much longer, but for
• 46:11
  Speaker 5: right now, I'm trying to qualify for that, and that is,
• 46:14
  Speaker 5: you know, doing business as with a small business. So
• 46:17
  Speaker 5: every single city that I've actually done business and has
• 46:20
  Speaker 5: some kind of an office, so it could be like
• 46:22
  Speaker 5: NMSDC is who we got our certification through.
• 46:26
  Speaker 2: There's also a lot of consultants that.
• 46:27
  Speaker 5: Will do the applications for you, and a lot of
• 46:30
  Speaker 5: times it's just gathering a lot of documents, so who
• 46:32
  Speaker 5: are all the owners? Like for me, I had to
• 46:34
  Speaker 5: prove my you know, my taxes. I had to you know,
• 46:37
  Speaker 5: show all my properties. You know, you just have to
• 46:39
  Speaker 5: show anything that you have, and like your ownershipping, you
• 46:41
  Speaker 5: basically can't be like a billionaire to get these certifications.
• 46:45
  Speaker 5: And then you always have to show that you own
• 46:47
  Speaker 5: fifty one percent of the company, So fifty one percent
• 46:49
  Speaker 5: of the company is woman owned or it's minority owned,
• 46:53
  Speaker 5: disadvantage things of that nature.
• 46:55
  Speaker 2: But it's just really what it is.
• 46:56
  Speaker 5: It's just doing the applications and submitting the paperwork, which
• 47:00
  Speaker 5: which is so much of the easy stuff that nobody
• 47:02
  Speaker 5: ever does because you know, if it's gonna take you
• 47:06
  Speaker 5: a week to do it. It seems like it's a
• 47:07
  Speaker 5: long time. And think of how many papers we did
• 47:09
  Speaker 5: and reports we did. This is no different. You just
• 47:11
  Speaker 5: have to literally fill it out and apply for it.
• 47:14
  Speaker 5: And then how you start to use them is you
• 47:15
  Speaker 5: start to connect with supplier diversity or procurement people from
• 47:19
  Speaker 5: different corporations and cities, and you go to the meetings
• 47:22
  Speaker 5: and you know they have a Chick fil A is
• 47:25
  Speaker 5: having a supplier diversity mixer, and you go and you
• 47:28
  Speaker 5: gotta start networking. You gotta meet people, and you gotta
• 47:30
  Speaker 5: say this is what my business does, and this.
• 47:32
  Speaker 2: Is what I'd like to do with Chick fil A
• 47:34
  Speaker 2: or your company.
• 47:35
  Speaker 5: And know that relationships matter and sometimes it doesn't happen overnight.
• 47:40
  Speaker 5: Some of our I mean, we've been an NBE now
• 47:42
  Speaker 5: for three years and we're just now like this. This
• 47:44
  Speaker 5: new deal I just got with the pharmaceutical company is
• 47:46
  Speaker 5: probably one of the first ones where I've been able
• 47:49
  Speaker 5: to really say, hey, I'm also an MBE. But I
• 47:52
  Speaker 5: don't think that that's what initially got me in the door.
• 47:54
  Speaker 5: But what it was is I met them through a
• 47:58
  Speaker 5: women's business enterprise car and so they were there and
• 48:02
  Speaker 5: it just happened to be an added plus and I
• 48:04
  Speaker 5: had a service that I felt like that they cause.
• 48:07
  Speaker 3: So one of your partnerships with the NFL, and that
• 48:12
  Speaker 3: was interesting. And when you look on own surfaces like
• 48:15
  Speaker 3: food NFL, how does this work? How do we force
• 48:18
  Speaker 3: that relationship and how does it work?
• 48:19
  Speaker 5: Yeah, so the NFL has an NFL Green, which you know,
• 48:23
  Speaker 5: again everybody wants to be green.
• 48:24
  Speaker 2: Everyone.
• 48:24
  Speaker 5: The NBA has an NBA Green. So the Super Bowl
• 48:28
  Speaker 5: was coming to Atlanta. I again registered to be a
• 48:31
  Speaker 5: minority supplier for a Super Bowl, and sustainability was one
• 48:35
  Speaker 5: of their initiatives. And so luckily one of my customers
• 48:37
  Speaker 5: at the time was the Convention Center where a ton
• 48:40
  Speaker 5: of events were taking place with the NFL. And so
• 48:43
  Speaker 5: even though I wasn't in business for three years, I
• 48:45
  Speaker 5: was very unique and that I was the only supplier
• 48:48
  Speaker 5: that was doing this, and so that's how I was
• 48:50
  Speaker 5: able to kind of get in a little.
• 48:52
  Speaker 2: Bit ahead of the game.
• 48:53
  Speaker 5: And yeah, I mean the thing is, everybody thinks, oh,
• 48:56
  Speaker 5: we're not a food business.
• 48:57
  Speaker 7: Right.
• 48:57
  Speaker 5: Some of our big company customers are tech companies, and
• 49:00
  Speaker 5: I've had them say, oh, you know, we're a tech business,
• 49:02
  Speaker 5: We're not a food business. But I'll say, well, you
• 49:04
  Speaker 5: have one hundred thousand employees, you got all these cafeterias
• 49:07
  Speaker 5: at all your campuses, and you feed people every day,
• 49:09
  Speaker 5: like you in essence have a food business within your business.
• 49:12
  Speaker 2: And so the NFL has a ton of food, so
• 49:15
  Speaker 2: much food till this day.
• 49:16
  Speaker 5: I think the Super Bowl customer within the NFL was
• 49:20
  Speaker 5: probably one of our largest recoveries ever. Like we had
• 49:23
  Speaker 5: two tractor trailers full of food, so just tons of food,
• 49:26
  Speaker 5: and we recovered all the excess food from Super Bowl.
• 49:29
  Speaker 3: Yes, so then now it makes sense. I saw Netflix
• 49:32
  Speaker 3: was a partner, but like, yeah, if they have these campuses,
• 49:34
  Speaker 3: they have these offices with all these employees.
• 49:36
  Speaker 5: Like Ozark is one of our customers, So we do
• 49:38
  Speaker 5: all the Ozark film sets, the films in Atlanta. We're
• 49:41
  Speaker 5: trying to get tired of Perry Studio. So if anybody
• 49:43
  Speaker 5: knows Tyler Perry, tell them to call us.
• 49:45
  Speaker 3: Tyler are watching.
• 49:47
  Speaker 5: We're trying to get all these film sets because they feed.
• 49:50
  Speaker 5: And the greatest thing about why these kind of customers
• 49:53
  Speaker 5: matter is because the kind of food we get people
• 49:55
  Speaker 5: that are hungry, and.
• 49:57
  Speaker 2: That's that's the greatest joy of it.
• 49:59
  Speaker 5: I always laugh when the when I first started, I
• 50:01
  Speaker 5: had rescued rescued from my turn TNT and I took
• 50:05
  Speaker 5: to one of the shelters and I just wanted to
• 50:06
  Speaker 5: see their process. And this guy was like, oh, y'all
• 50:08
  Speaker 5: trying to kill me today, and I was like, sir,
• 50:10
  Speaker 5: it's just asparagus, Like he had never had asparagus. The
• 50:13
  Speaker 5: idea of like giving somebody food that's gonna come from
• 50:16
  Speaker 5: the higher, higher, upper echelons and get down to someone
• 50:19
  Speaker 5: who's been food and secured their whole lives. And I
• 50:21
  Speaker 5: mean when we were doing the NFM and we had
• 50:23
  Speaker 5: lamb chops, filelets, I mean, it's so much stuff. And
• 50:26
  Speaker 5: we had a chef at the Veterans Administration here in
• 50:29
  Speaker 5: the Veterans Empowerment Organization and we had from Radio Row
• 50:34
  Speaker 5: NFL all these like fileets that were never even used,
• 50:37
  Speaker 5: like just in boxes, still sealed, vacuum sealed. We got
• 50:41
  Speaker 5: him over to the chef. He starts crying because he's like, man,
• 50:43
  Speaker 5: I've been one. I wanted to do a steak dinner
• 50:45
  Speaker 5: for them for Valentine's Day and here we come with
• 50:48
  Speaker 5: two hundred, you know, twelve ounce filet mayons, and you
• 50:51
  Speaker 5: know that level.
• 50:52
  Speaker 2: Of just like that's why I'm matters.
• 50:53
  Speaker 5: That's where we got to get food from the film
• 50:56
  Speaker 5: sets because the stuff that they're feeding the actors is
• 50:58
  Speaker 5: really good.
• 50:59
  Speaker 2: And why should they just this perfectly.
• 51:00
  Speaker 5: Good food away when in the same city somebody that
• 51:03
  Speaker 5: doesn't have a million dollars, that's not making a million
• 51:06
  Speaker 5: dollars an episode, it's hungry.
• 51:08
  Speaker 4: Yeah, I was just gonna ask you that actually is
• 51:10
  Speaker 4: perfect leading because especially when it comes to kids, and
• 51:13
  Speaker 4: it's noble to feed people that's hungry. You know, they
• 51:16
  Speaker 4: got to eat. As DMX one said, you starve and
• 51:20
  Speaker 4: you eat whatever is there, like you literally you'll eat anything, right,
• 51:23
  Speaker 4: But we also want to be health conscious and we
• 51:27
  Speaker 4: don't want to just feed people anything, right, So does
• 51:30
  Speaker 4: that come apart into your business model as far as, like,
• 51:33
  Speaker 4: like I said, especially in kids, like childhood of BC
• 51:35
  Speaker 4: is a big thing and like GMOs and processed foods
• 51:39
  Speaker 4: and stuff like that, So how does that play a
• 51:41
  Speaker 4: part as far as like deciding which.
• 51:44
  Speaker 6: Food, what food goes to who?
• 51:47
  Speaker 4: And like all right, we're trying to do like more
• 51:50
  Speaker 4: of a healthy option or if that's.
• 51:52
  Speaker 2: Serently just like a ticker system. So what we will
• 51:54
  Speaker 2: do is it.
• 51:55
  Speaker 5: Like so Papa John's, for example, is one of our customers.
• 51:58
  Speaker 5: We will never give the same or organization Papa John's
• 52:01
  Speaker 5: every day.
• 52:01
  Speaker 2: Of the week, so we would know like, hey, they got.
• 52:03
  Speaker 5: Papa John's today, they could get sweet Green tomorrow, they
• 52:06
  Speaker 5: could get So we try and give them more like
• 52:08
  Speaker 5: a well rounded I'm balanced. But then a lot of
• 52:11
  Speaker 5: it is just us trying to get prepared meals. So
• 52:13
  Speaker 5: like the airport still is one of our largest customers,
• 52:16
  Speaker 5: but think we would get the food. A lot of
• 52:18
  Speaker 5: people don't know this, but stuff in the airport only
• 52:20
  Speaker 5: lives for twelve hours, only lives for a day. So
• 52:23
  Speaker 5: all the prepackaged sandwich, salads, fruit cups, all that stuff
• 52:27
  Speaker 5: is just good for a day, even though it could
• 52:29
  Speaker 5: be made that morning, it's only good for a day.
• 52:31
  Speaker 5: So when we would get that to shelters and to
• 52:33
  Speaker 5: children and families, I mean it's really good food.
• 52:35
  Speaker 2: So it's different.
• 52:36
  Speaker 5: Salads and I mean we turn people on to like
• 52:39
  Speaker 5: foe and kill. I mean so many things that people
• 52:41
  Speaker 5: had just never had before we were able to introduce
• 52:44
  Speaker 5: them to. So I think a lot of it is
• 52:46
  Speaker 5: we don't really try and go after like McDonald's like,
• 52:49
  Speaker 5: for example, that's not a customer, that's like on my
• 52:51
  Speaker 5: high priority.
• 52:52
  Speaker 2: I want to get McDonald's and get all.
• 52:54
  Speaker 5: Their excess food. I'd love to get Whole Foods. They
• 52:56
  Speaker 5: throw away their hot bar every single four hours. Everything
• 52:59
  Speaker 5: that's on the high every four hours they throw it away.
• 53:01
  Speaker 5: Well they say they compost it, but I've talked to
• 53:04
  Speaker 5: employees they say they throw it away, so they you know,
• 53:06
  Speaker 5: every four hours that goes to waste. And I just
• 53:08
  Speaker 5: keep on thinking, like if we could come in three
• 53:10
  Speaker 5: hours and thirty minutes, you can come in three hours
• 53:13
  Speaker 5: and forty two minutes. I could get it to a
• 53:16
  Speaker 5: nonprofit that's super close, like you know, or even they
• 53:18
  Speaker 5: have the ability to if Whole Foods wanted to, they
• 53:21
  Speaker 5: could take it off the bar, they could blast freeze it.
• 53:24
  Speaker 5: They could freeze it and then I can come and
• 53:26
  Speaker 5: get it like the next day.
• 53:27
  Speaker 2: But they just throw it away.
• 53:28
  Speaker 3: That was what I was thinking in my head, Like
• 53:29
  Speaker 3: the logistics of it. Is there specific time that you
• 53:31
  Speaker 3: send the cars to go out and pick up or.
• 53:33
  Speaker 5: Is it just a request as soon as they request
• 53:36
  Speaker 5: it on the app. As soon as they request to
• 53:37
  Speaker 5: pick up.
• 53:37
  Speaker 2: We go out.
• 53:39
  Speaker 3: So is that is it app free, and like, where
• 53:42
  Speaker 3: is it for the customers?
• 53:44
  Speaker 5: So it's you know, it's not because remember we inventory
• 53:46
  Speaker 5: everything it is that they sell, so we can give
• 53:48
  Speaker 5: them the data on it. So yeah, it's in the
• 53:51
  Speaker 5: app store, but you have to have you have to
• 53:54
  Speaker 5: have like a log in from us to kind of
• 53:55
  Speaker 5: get it. So we haven't made it to where just
• 53:57
  Speaker 5: anybody can use it yet because it just becomes tricky.
• 54:01
  Speaker 5: People can start trying to have us pick up stuff
• 54:03
  Speaker 5: from their house. We have to really make sure that
• 54:05
  Speaker 5: it's like a commercial kitchen, that it's clean, you know,
• 54:08
  Speaker 5: that kind of stuff. All that stuff matters. So we
• 54:11
  Speaker 5: haven't made it open to every restaurant to use it.
• 54:13
  Speaker 5: What I'd love to have is like a city says, hey,
• 54:16
  Speaker 5: I want to end food wasted in my city. I
• 54:18
  Speaker 5: want to make your app available to every permitted food
• 54:22
  Speaker 5: service business in the city and then that way we
• 54:24
  Speaker 5: just turn it on to everybody in the city to
• 54:26
  Speaker 5: be able to use it.
• 54:27
  Speaker 2: So that's like a long term goal.
• 54:29
  Speaker 5: I'm just looking for a city to say, like, we
• 54:30
  Speaker 5: don't want people in our city to go hungry. Ye'd
• 54:33
  Speaker 5: be like, you know, every mayor should that should be
• 54:36
  Speaker 5: something that.
• 54:36
  Speaker 3: They stand on I feel like, yeah, like we went
• 54:39
  Speaker 3: to Los Angeles a few weeks back and the homeless
• 54:43
  Speaker 3: population is huge, Yeah, huge, And it was like this
• 54:46
  Speaker 3: year it's.
• 54:46
  Speaker 5: Even I hear come September, it's going to be a
• 54:48
  Speaker 5: lot of worse. They're saying now maybe towards December, but
• 54:52
  Speaker 5: there's still so many people that are like on the
• 54:54
  Speaker 5: verge of eviction.
• 54:55
  Speaker 2: You see the viral story of the lady.
• 54:56
  Speaker 5: I mean, I think here is like almost like one
• 54:58
  Speaker 5: hundred thousand dollars, but she was like homeless for her
• 55:00
  Speaker 5: two kids in the car in California because she was
• 55:02
  Speaker 5: evicted recently.
• 55:03
  Speaker 3: Yeah, I'm just thinking, like good, that just sounds like
• 55:05
  Speaker 3: a brilliant idea like a city should be adopting us.
• 55:08
  Speaker 5: Yeah, we definitely are doing a lot of We just
• 55:09
  Speaker 5: did a really big partnership with the Lakers and UCLA
• 55:12
  Speaker 5: Health where we had one of our grocery stores. We
• 55:15
  Speaker 5: have two pop up grocery stores at the Poor Shakespeariance
• 55:18
  Speaker 5: Center coming up later in September in LA and we're
• 55:22
  Speaker 5: trying to get out there too, Like we're trying. We're
• 55:24
  Speaker 5: really having some good conversations. We were meeting with the
• 55:26
  Speaker 5: film the film you know studios and then so much
• 55:30
  Speaker 5: just happened?
• 55:31
  Speaker 2: Twenty just did how did well?
• 55:35
  Speaker 4: Two questions? What's the overhead? Because like, yeah, what's the overhead?
• 55:40
  Speaker 2: I mean it all depends.
• 55:41
  Speaker 5: I mean right now, we spend you know, with all
• 55:43
  Speaker 5: of our staff logistics, we maybe spend one hundred thousand
• 55:45
  Speaker 5: a month.
• 55:46
  Speaker 6: So like, but like what do you have to spend
• 55:48
  Speaker 6: money on drivers?
• 55:49
  Speaker 2: Drivers, food supplies?
• 55:51
  Speaker 5: You know now with our grocery program, we spend a
• 55:53
  Speaker 5: lot of a ton of money on food, a ton
• 55:55
  Speaker 5: of money on supplies, staff members. You know, we really
• 55:58
  Speaker 5: like Gooder has a at our office. But you guys
• 56:00
  Speaker 5: are always welcome to come to We have breakfast every
• 56:03
  Speaker 5: day for all of our team members. We do lunch
• 56:05
  Speaker 5: every Monday, wind down Wednesday.
• 56:06
  Speaker 6: I mean employees.
• 56:07
  Speaker 2: Do you have full time? We have ten and then
• 56:10
  Speaker 2: like our part time we have about sixty like the
• 56:12
  Speaker 2: drivers and stuff drivers people are working out for films.
• 56:15
  Speaker 6: Like contractors employees.
• 56:17
  Speaker 3: Yeah, okay.
• 56:19
  Speaker 4: And the second question that I have is how though
• 56:21
  Speaker 4: you talked about COVID a little bit, but like obviously
• 56:23
  Speaker 4: everything has changed now, like even movies, everything is changed
• 56:26
  Speaker 4: with COVID, So it's affecting businesses. I'm sure it's affects
• 56:31
  Speaker 4: your business. How has it affected your business? And how
• 56:35
  Speaker 4: do you see because I personally don't think that we're
• 56:38
  Speaker 4: not going back to normal maybe never, definitely not anytime soon.
• 56:42
  Speaker 6: So how are you.
• 56:43
  Speaker 4: Planning going forward dealing in this new age of social
• 56:46
  Speaker 4: distancing and restaurants being closed and short hours and stuff.
• 56:51
  Speaker 2: Like that reduce capacity.
• 56:53
  Speaker 5: I mean we are, We're duly focused, right, So we're
• 56:56
  Speaker 5: still selling kind of our traditional services more so thank Okay,
• 57:00
  Speaker 5: maybe it's going to be more organic recycling now, but
• 57:03
  Speaker 5: we're still talking to customers. I mean, I'm still having
• 57:05
  Speaker 5: sales meetings every single week about traditional gooder. But on
• 57:08
  Speaker 5: the flip side, I'm really looking at this good or
• 57:11
  Speaker 5: grocery program because we're helping a lot of seniors. I mean,
• 57:14
  Speaker 5: we're changing lives, you know, to people to get free
• 57:17
  Speaker 5: groceries delivered to them.
• 57:19
  Speaker 2: That's the thing that nobody talks about. Right.
• 57:20
  Speaker 5: We can be afore, we could be fortunate enough to
• 57:23
  Speaker 5: have Instacart or Shift or Amazon Prime, but there are
• 57:26
  Speaker 5: hundreds of millions of people who do not have the
• 57:28
  Speaker 5: ability to do that. One hundred and sixty one million
• 57:30
  Speaker 5: people have had grocery delivery, right now in the United States,
• 57:34
  Speaker 5: one hundred and forty four million have not and that
• 57:37
  Speaker 5: doesn't mean that they don't need it, they just don't
• 57:38
  Speaker 5: have access to get food. So we really think that
• 57:41
  Speaker 5: this is kind of going to be the new horizon
• 57:43
  Speaker 5: for us.
• 57:43
  Speaker 2: For everybody who whom for.
• 57:46
  Speaker 5: There is in an Amazon Primer, Instacart, there could be
• 57:48
  Speaker 5: a gooder. And so that's something that we're gonna think
• 57:51
  Speaker 5: of because reality is, no matter how much the world changes,
• 57:53
  Speaker 5: people are still going to have to eat. And that's
• 57:55
  Speaker 5: why food delivery is like on the rise. Quick service
• 57:58
  Speaker 5: restaurants are seeing numbers like the Papa John's and the
• 58:01
  Speaker 5: pizza huts, like you go in and you grab something
• 58:03
  Speaker 5: really quick. If you look at those numbers, they're they're
• 58:05
  Speaker 5: going up, like it's just going up immensely. But there's
• 58:08
  Speaker 5: still so many people who are going without. And so
• 58:11
  Speaker 5: we have got to really just you know, pivot our
• 58:13
  Speaker 5: business model to make sure people still get access to
• 58:15
  Speaker 5: food because that's never going to change. Like I don't think,
• 58:18
  Speaker 5: you know, if we all stop eating.
• 58:20
  Speaker 2: We're gonna just be gone.
• 58:21
  Speaker 4: You gotta eat everybody, everybody, everybody got to eat.
• 58:25
  Speaker 2: But I have a children's book.
• 58:26
  Speaker 3: Called everybody what I was doing, that everybody eats. I mean,
• 58:30
  Speaker 3: that's that's fitting. That's a model, and that's your model too,
• 58:32
  Speaker 3: that everybody eats. We all family.
• 58:35
  Speaker 2: Yes, that's it.
• 58:36
  Speaker 5: That's the whole The whole idea is to teach kids,
• 58:38
  Speaker 5: you know, that everybody needs to eat and everybody should eat.
• 58:41
  Speaker 5: But the reality is so many people don't eat.
• 58:44
  Speaker 3: As you're a blessing.
• 58:45
  Speaker 2: Well, this is so dope.
• 58:47
  Speaker 4: So I mean, yeah, that's that's it's it's really dope,
• 58:50
  Speaker 4: and it's really encouraging. Like you said, I mean I
• 58:52
  Speaker 4: think that it's dope. How you can make it a
• 58:55
  Speaker 4: business because that's our whole show is about business. Never
• 58:57
  Speaker 4: apologize to making a profit, but you can they'll do
• 59:00
  Speaker 4: good at the same time. Absolutely for profit for good
• 59:03
  Speaker 4: because a lot of times, especially you know, there's been
• 59:06
  Speaker 4: a lot of talk on like black Twitter and stuff
• 59:07
  Speaker 4: like that that like capitalism is bad, and I think
• 59:11
  Speaker 4: anything can be bad, anything can be good. But business,
• 59:15
  Speaker 4: I think is the answer to a lot of problems,
• 59:18
  Speaker 4: not the government, like economics exactly.
• 59:22
  Speaker 5: I mean, think of all the people. You know, I
• 59:24
  Speaker 5: carry a lot of weight on my shoulders, but it's
• 59:25
  Speaker 5: a positive weight. But I think about you know, hey,
• 59:28
  Speaker 5: I've got almost seventy employees. I'm marching towards one hundred.
• 59:30
  Speaker 5: I'm about to hire more people next week, like who
• 59:33
  Speaker 5: are dependent on us to do good and us to
• 59:35
  Speaker 5: operate and you know, and I want to pay them
• 59:38
  Speaker 5: well and I want them to you know, have an
• 59:39
  Speaker 5: investment and a piece of good or I want them
• 59:41
  Speaker 5: to have an ownership and what we're building.
• 59:43
  Speaker 2: And so you know, you can do good and you
• 59:45
  Speaker 2: can do well.
• 59:46
  Speaker 5: And why not, right because I could be a Zuckerberg
• 59:50
  Speaker 5: and just be having people like and share stuff on Facebook,
• 59:53
  Speaker 5: But what does that really do for the betterment of
• 59:55
  Speaker 5: the world. And so if anybody is going to make
• 59:57
  Speaker 5: money doing it, it should be us. And if you
• 1:00:00
  Speaker 5: look at you know, all the like nonprofits is a
• 1:00:02
  Speaker 5: huge business. Like you know, look at Red Cross, right,
• 1:00:05
  Speaker 5: how much billions of dollars do they bring in? And
• 1:00:07
  Speaker 5: then when you go and you start to unpeel the layers,
• 1:00:10
  Speaker 5: like ninety percent of it will go to administration and
• 1:00:12
  Speaker 5: ten percent will go to the actual cause.
• 1:00:15
  Speaker 2: Look what happened with Haiti.
• 1:00:15
  Speaker 5: I think they got they raised like eight billion dollars
• 1:00:18
  Speaker 5: and built like one hundred houses, and so you know,
• 1:00:21
  Speaker 5: I'm like trying.
• 1:00:22
  Speaker 2: To change that narrative.
• 1:00:23
  Speaker 5: Like I believe cities and governments and foundations should give
• 1:00:26
  Speaker 5: us the money to solve their problems because we really
• 1:00:28
  Speaker 5: prove that we do it. And then yeah, we have
• 1:00:30
  Speaker 5: a profit, we have a business that's we're trying to
• 1:00:32
  Speaker 5: keep an operation. But if I one day am out
• 1:00:35
  Speaker 5: of business because everybody's eaten, then I'll be okay with that,
• 1:00:39
  Speaker 5: you know, Like that's fine for me. Whereas most other
• 1:00:42
  Speaker 5: you know, organizations, they don't want to do that because
• 1:00:44
  Speaker 5: they need people to be hungry for forever. So we
• 1:00:46
  Speaker 5: could keep donating to them at the grocery store register
• 1:00:49
  Speaker 5: when they'd be like, hey, do you want to donate
• 1:00:50
  Speaker 5: you know, ten dollars and write your name on this
• 1:00:52
  Speaker 5: piece of you know paper, Like a lot of people
• 1:00:56
  Speaker 5: want these problems to.
• 1:00:57
  Speaker 2: Be in existence so that they can exist. I really
• 1:00:59
  Speaker 2: want to figure out how can I solve it so
• 1:01:02
  Speaker 2: that I could go solve the next problem.
• 1:01:05
  Speaker 3: You have it a blessing.
• 1:01:06
  Speaker 6: You have it, ladies and gentlemen. It's been a pleasure.
• 1:01:10
  Speaker 3: There's a reason she's the number one tech innovator in
• 1:01:12
  Speaker 3: the city of Atlanta. There's a reason, y'all just heard it.
• 1:01:17
  Speaker 6: I appreciate you coming on.
• 1:01:18
  Speaker 5: I appreciate you guys having me out, and you know,
• 1:01:21
  Speaker 5: I just want to say, let your passion, you know,
• 1:01:24
  Speaker 5: kind of have a profit for you.
• 1:01:26
  Speaker 2: And I think, I really think that's what I did.
• 1:01:28
  Speaker 5: You know, I was cooking for people out of my
• 1:01:30
  Speaker 5: kitchen and one bedroom apartment Southwest Atlanta, you know, loading
• 1:01:34
  Speaker 5: up my car, having my friends come over loading up
• 1:01:36
  Speaker 5: their car, and I figured out a way to make
• 1:01:39
  Speaker 5: money by doing something that's helping other people. And so
• 1:01:43
  Speaker 5: I just encourage anybody to do that because there's you
• 1:01:46
  Speaker 5: have nothing to lose, like if good or clothes tomorrow,
• 1:01:48
  Speaker 5: God forbid, I'll still be able at the end of
• 1:01:50
  Speaker 5: my life to stand before God and say, you know what,
• 1:01:53
  Speaker 5: people were hungry and I fed them. And that's something
• 1:01:55
  Speaker 5: that in a lot of things that you do, you know,
• 1:01:58
  Speaker 5: you won't be able to say, yeah, I mean a
• 1:02:00
  Speaker 5: profit doing it.
• 1:02:00
  Speaker 2: But I still I still did what I said I.
• 1:02:02
  Speaker 3: Was gonna do, doing the work, doing the work.
• 1:02:05
  Speaker 6: Absolutely.
• 1:02:06
  Speaker 4: How can the people find out more information about what
• 1:02:08
  Speaker 4: you got going on social media?
• 1:02:10
  Speaker 6: Handles?
• 1:02:10
  Speaker 5: All out yet definitely and so check us out at
• 1:02:13
  Speaker 5: gooder Co on Facebook and Instagram. We are the Gooder
• 1:02:17
  Speaker 5: co on Twitter. I'm Jasmine Crow on Everything, so you
• 1:02:20
  Speaker 5: can connect with me via LinkedIn and yeah, you know
• 1:02:24
  Speaker 5: feed more ways less mission.
• 1:02:26
  Speaker 3: That's the model.
• 1:02:27
  Speaker 2: That's the mission model.
• 1:02:28
  Speaker 3: That's the model Mantra. Yeah, shout everybody on Patreon dot com,
• 1:02:32
  Speaker 3: y'all know that's our Pride to Pay program. Obviously Tier
• 1:02:34
  Speaker 3: four or five members you have access to e y
• 1:02:36
  Speaker 3: L University and number on online school. We have a
• 1:02:38
  Speaker 3: new member on Patreon. Shout out to Crystal, Shout out
• 1:02:42
  Speaker 3: the Cristal. That's our hometown member. So shout out to
• 1:02:45
  Speaker 3: you and everybody that's been supporting the merch on earlier
• 1:02:47
  Speaker 3: Liisia dot com. We got some special things for you
• 1:02:49
  Speaker 3: in store, so be on the lookout for that for sure.
• 1:02:53
  Speaker 6: For sure.
• 1:02:53
  Speaker 4: And once again shout out to the great city of Atlanta.
• 1:02:56
  Speaker 4: It's like a second home for us anytime we come
• 1:02:58
  Speaker 4: out here.
• 1:02:59
  Speaker 6: It's love. Shout out to Bam for making this capa
• 1:03:02
  Speaker 6: in my God, this is a great interview.
• 1:03:05
  Speaker 3: Shout out to Mike too for sending up the ey
• 1:03:07
  Speaker 3: L studios in Atlanta. We been we've been running through.
• 1:03:09
  Speaker 4: His team shot shot to Jamal's Shout to everybody that
• 1:03:13
  Speaker 4: plays a part at your Lisia and don't forget the
• 1:03:15
  Speaker 4: merch merchers on earlisia dot com right now.
• 1:03:19
  Speaker 6: So thank you guys for rocking with us. We'll see
• 1:03:21
  Speaker 6: you next week.
• 1:03:22
  Speaker 3: Peace peace.
• 1:03:24
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