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A special SXSW 2026 show from Scholz Garten · Austin Signal

0:07
Howdy out there.
0:08
Thank you for tuning in to Austin
0:10
Signal. I'm your host Jerry Cunnell.
0:12
We are kicking off South by
0:13
Southwest 2026 and coming
0:15
to you live today from Scholz
0:17
Garten. Make some noise out there!
0:22
Excellent. Well we have a jam-packed
0:23
show to share with you so we're
0:25
just gonna jump right in and get it
0:26
started by talking
0:28
to our first guest.
0:30
This is a first for us here on
0:31
Austin Signal, someone with their
0:33
own day.
0:34
February 9, 2012 was recognized by
0:36
the City of Austin as Shaky Graves
0:37
Day. And 14 years later, still
0:39
celebrated here in town most
0:40
recently, this February
0:42
at Hole in the Wall.
0:43
He's also one of the featured guests
0:45
at our upcoming and first ever KUT
0:47
Festival that is happening in May.
0:49
Please help me welcome to the show,
0:51
Shaky Graves.
0:53
Hello, hi, South by
0:55
Southwest. Yeah, South By Southwest.
0:57
Speaking of that, I wanted to ask
0:58
you if you remember your first South
1:00
by South West, whether as a
1:02
performer or just an attendee.
1:03
No, I don't.
1:04
That's a good sign.
1:05
That means you had fun.
1:06
This is like the frog in the boiling
1:07
water thing. I mean, I grew up here,
1:09
so it was like South by Southwest
1:11
would kind of happen around me and I
1:12
would be confused.
1:14
It was a lot smaller when I was
1:15
smaller.
1:16
And then the first one
1:18
that really, where I
1:20
was out like grinding in the streets
1:22
playing music at all sorts of weird,
1:24
in the backs of people's houses into
1:26
like made up venues and schools and
1:28
stuff, that was like 2013,
1:30
2012.
1:30
12, something like that.
1:32
And now here in 2026, you still
1:33
enjoy being a part of South by
1:35
Southwest?
1:35
Now I feel like an elderly man
1:37
where it's like, this is my one day
1:39
of South by Southwest and I'm out
1:40
wearing, you can't see on the radio,
1:42
like really shiny pants. Yeah, describe
1:43
them, yeah.
1:44
It's, this all I got.
1:45
This is my One Day.
1:46
I'm doing this and then I have a
1:47
show tonight at Sagebrush.
1:49
Okay, well thanks for doing it big
1:50
here with us on Austin Signal.
1:52
There was some news this month that
1:53
you're coming out with a new project
1:55
in a couple of months.
1:56
Tell us a little bit about it,
1:57
what's it called, and how long
1:58
you've been working on it.
1:59
Yeah, it's called Fondness, et
2:01
cetera.
2:01
It's a record that I built mostly
2:03
on tape, like at my house, and
2:05
I have a little studio.
2:08
And yeah, it was
2:10
really a record
2:12
that came out of this
2:14
strange time in my life where I
2:15
became a father two years ago,
2:17
thanks.
2:18
And now I feel like I'm on the other
2:20
side of some weird parallel universe
2:22
mirror thing where I'm like, oh, I
2:23
see, and people are like, one of us.
2:26
Um, and my time is
2:28
all messed up.
2:29
Like I, my, I've really traded
2:31
my late nights for like waking up at
2:33
six 45 and changing diapers
2:35
and doing weird stuff.
2:37
Yeah, how has that shaped the
2:38
production and sound of this new
2:40
album?
2:40
I, in every way possible.
2:43
So I built most of it in the weird
2:45
little windows kind of in between
2:46
taking her to like daycare in the
2:48
morning and being like, I
2:50
gotta do something with my life.
2:52
And I ended up
2:53
accidentally making this record that
2:55
I love that's, I'm gonna remember
2:57
forever cause it's about this weird
2:59
time in my life and
3:01
I feel like every record I make kind
3:03
of snapshots like the last
3:05
one was like very much in
3:07
looking back just came out of
3:09
COVID and Of course, all
3:10
of those songs are like, what is the
3:12
world gonna be?
3:14
You know, they're like big, big,
3:16
silly, confused anthems.
3:17
And this one's like a lot smaller,
3:19
you know, it's about how strange
3:20
it is to have
3:22
time just kind of blow
3:24
by, you now.
3:26
Yeah, are you looking to be sort of
3:27
reassuring now that you have a
3:29
daughter and she might hear this
3:30
work later and, you know, take a
3:32
little bit of solace in it?
3:33
Yeah, it's it's kind of dedicated to
3:35
her in the you know afterwards
3:37
when I looked at it all it was like
3:40
I look forward to her being able
3:41
to hear kind of the Since
3:43
I made it at the house You can like
3:45
hear our yard in it a lot and
3:47
just like Kind of ambient stuff
3:49
and she was in the back seat of the
3:51
car when I would listen to all the
3:52
mixes and stuff So i'm like maybe
3:54
somewhere this will seep into her
3:56
little brain.
3:57
Yeah, and she'll be like I don't
3:58
care Yeah, but you were
4:00
there is gonna be awesome
4:02
Well, we only have a couple minutes
4:03
left. We have a lot to share with
4:04
you today on Austin Signal, but I
4:06
wanted to ask you, it's sort of a
4:07
two-part, you can answer whichever
4:08
you prefer.
4:09
What's something that you've learned
4:10
about songwriting or about
4:12
fatherhood that was different
4:14
than what you initially anticipated
4:16
at the outset?
4:18
Well, you know,
4:20
I feel like
4:22
it's easy to
4:25
think that you have to kind of
4:27
generate bizarre experiences.
4:29
Like when I was younger, I used to
4:30
kind mine a lot of
4:32
suffering for songwriting.
4:33
I think that's an easy thing.
4:34
It's like a lot, the first songs
4:36
that I had were kind of heartbreak
4:38
oriented, you know?
4:41
And I think it's easier to kind get
4:42
into a rut where you manufacture
4:44
bizarre things to happen
4:46
in your life. And, uh,
4:49
and then write songs about them.
4:50
But I didn't really
4:52
factor in that that could work with
4:54
good things happening in your life
4:55
as well. So I think the kind of
4:57
fatherhood angle, it's been
4:59
the worst, best thing that has ever
5:01
happened to me kind of in tandem.
5:03
So it has the same effect where
5:05
I feel like I'm still getting my
5:08
brain messed up by a girl, but now
5:09
she's like a foot and a
5:11
half tall.
5:12
And really cute.
5:13
Yeah, she's nice.
5:14
She's pretty cool, but
5:16
Yeah, I think I think that
5:19
What I've learned is that you know,
5:21
it helps to write what you
5:23
know and and right now
5:25
what I know is kind of this
5:27
Small world I'm trapped in so
5:29
writing about that actually felt
5:30
better than than trying to
5:32
Tackle the like what is
5:34
existence in the war machine and
5:36
blah blah blah.
5:37
So
5:37
Okay, excellent.
5:38
Well, we have been talking with
5:39
Shaky Graves. His new album,
5:41
Funness, Etc., is coming out May
5:43
15th. Hopefully we can have you back
5:44
on the show to explore a little bit
5:46
more of that. That'd be great.
5:47
In a couple weeks before the release
5:48
of that album, he's going to be
5:49
joining us for the first ever KUT
5:51
Festival.
5:52
That is happening the first weekend
5:53
of May.
5:54
This is ShakyGraves.
5:55
Thank you for kicking off the show
5:56
with us. Make some noise.
5:58
Of course. Thanks for having me.
5:59
Good job.
6:00
What's up, Gary?
6:11
Hi, this is Jimmy Mass, Program
6:12
Director with KUT, and you are
6:14
listening to The Austin Signal.
6:16
Today is the first day of South by
6:18
Southwest 2026, and here's
6:20
everything you need to know
6:22
so that you can pretend you were
6:23
here the whole time.
6:26
The festival turns 40 this year, and
6:27
for the first time ever, the Tech
6:29
Conference Film Festival and Music
6:31
Festival are all running at the
6:33
same time.
6:34
Seven days of organized chaos
6:36
across downtown Austin,
6:38
and it all started earlier today.
6:40
As you might realize, if you've
6:41
driven by downtown, there is a giant
6:43
construction pit where the
6:45
convention center used to be.
6:46
So this year, South by Southwest
6:48
will have clubhouses scattered at
6:50
different hotels and venues around
6:52
downtown to serve as hubs for each
6:54
track versus one single
6:56
hub.
6:57
On the conference side, the opening
6:58
keynote is happening right now with
7:00
author Jennifer B.
7:01
Wallace. She's my age and she's
7:03
written two New York Times
7:04
bestsellers, Mattering and
7:07
Never Enough.
7:08
It all has me wondering if I
7:10
matter and if I will ever measure
7:11
up.
7:13
Meanwhile, the red carpet is rolling
7:15
out in front of the Paramount for
7:16
the world premiere of I Love
7:18
Boosters this evening that stars
7:20
Kiki Palmer, Will Poulter,
7:22
and Demi Moore.
7:23
That's directed by Boots Riley,
7:25
who's a South by Southwest veteran,
7:27
appearing here a few times over the
7:29
years with his rap group, The Coup.
7:31
And as the sun goes down, Austin's
7:33
live music venues fill up with acts
7:35
that most people haven't heard of
7:36
yet.
7:38
Statistically speaking, at least one
7:39
of the artists playing a 200-person
7:41
room right now will be headlining a
7:43
major festival within a few years.
7:46
Free stuff.
7:47
Or at least free-ish stuff.
7:49
I don't have to show you any
7:50
stinking watches!
7:52
You can explore the street
7:54
activations on Congress Avenue,
7:56
including the KUTX Day Party
7:58
at Rivian, and a handful of
8:00
brand experiences that could be fun
8:01
ducking into.
8:02
You can always purchase tickets day
8:05
of for general admission to
8:07
screenings.
8:08
Your chances of getting into one of
8:09
the big premieres is unlikely, but
8:11
as the week goes on there will be
8:13
secondary and tertiary screenings
8:14
and films, and oftentimes the
8:16
stars show up to those as well.
8:19
Streets are closed on Congress
8:21
Avenue. There are probably free
8:22
whiskey tastings, and perhaps
8:24
someone just ran into their favorite
8:25
director at a taco truck.
8:27
I once stood in line behind John
8:29
Legend for 15 minutes at the JW
8:31
Marriott Starbucks.
8:32
It happens at South By.
8:34
And I'll be navigating it all week
8:36
long so that you don't have to.
8:38
I'm Jimmy Maas.
8:39
You're listening to The Austin
8:41
Signal.
8:43
And today we're coming to you live
8:45
from Scholz Garten.
8:46
Thank you for joining us here
8:48
in person and out there on the
8:50
radio.
8:51
The tragic murder of Mariah Wilson
8:53
almost four years ago here in Austin
8:55
and the subsequent investigation by
8:57
local law enforcement is the focus
8:59
of the new documentary, The Truth
9:00
and Tragedy of Mariel Wilson.
9:02
The world premiere of the film is
9:04
happening at 6.15 tonight at the
9:06
Long Center.
9:07
Marina Zenovich is the director of
9:08
the documentary.
9:09
Evan Hayes produced the project and
9:11
they're joining us on Austin Signal.
9:12
Welcome to the show.
9:14
Thanks for having us.
9:15
Thanks for havin' us.
9:15
So I would like for y'all
9:17
to take a little bit of time and
9:18
talk about who Mariah Wilson
9:20
was. She's obviously become the
9:23
victim in this very tragic story,
9:25
but tell us a little about her.
9:27
Marina, you wanna start?
9:29
Oh, Evan can start.
9:30
Evan, okay, let's start with Evan.
9:32
Marino was this, Mariah was
9:34
this incredibly ascendant
9:36
professional cyclist.
9:38
She was on this
9:40
kind of stratospheric trajectory
9:42
as an athlete.
9:45
She had what I felt like
9:47
was kind of superpower in terms
9:49
of her work ethic,
9:51
but she also was raised
9:52
by this kind fiercely
9:54
loving family in this
9:56
very small town in Vermont.
9:58
And so...
9:59
You know, part of the emotional
10:02
impact of working on this film
10:04
was meeting
10:06
the Wilson family,
10:08
Karen and Eric and her brother Matt,
10:10
and through their eyes, really
10:12
being able to see a full picture
10:15
of this human.
10:16
And that's why we
10:18
decided to make this film, to bring
10:20
some humanity to
10:22
an incredibly tragic story.
10:24
Yeah, and the credits to your film
10:25
say it was inspired by an article
10:27
with the same name.
10:27
How did this story come across your
10:29
desk and what stood out about it
10:30
that you wanted to make a
10:32
documentary about it?
10:33
Well, I think first for me,
10:35
you know, there was a lot of press
10:36
about the event at the time
10:38
that primarily focused
10:40
on the darkness of
10:43
what happened.
10:44
But I think when some of
10:46
the longer form pieces came out,
10:48
especially an article in Bicycling
10:50
Magazine written by Rowan Garrity
10:52
that the family
10:54
participated in, that was
10:56
an article that I read sitting in
10:58
bed next to my wife and started
11:00
to cry.
11:01
I have a 16-year-old daughter,
11:03
it hit very close to home,
11:06
and I immediately called Marina,
11:08
who I knew of and
11:10
was a huge admirer of,
11:12
and that's how it started.
11:14
Well, Mariah's parents and her
11:16
brother feature heavily in the
11:17
documentary.
11:18
How did y'all get connected with the
11:20
family and how willing were they to
11:21
share their story with you?
11:23
They were very willing, I mean,
11:26
surprisingly so.
11:27
It was, it was,
11:29
there's such an open,
11:32
direct family
11:34
who really, I think,
11:36
trusted Evan and me,
11:39
but it was I
11:41
think all her friends and
11:44
everyone we interviewed was so
11:45
invested in the story.
11:48
It's really a story about
11:50
her and...
11:53
What happened to her.
11:55
And it's a very deep.
11:59
Yeah, it is. It's really deep.
12:00
I watched it last night, and the
12:02
film features a lot of archival
12:04
recordings from the family, some
12:05
audio, and lots of video.
12:07
How did that trove of recordings
12:09
shape the project, the end
12:11
project that y'all made?
12:12
Well, we were looking to,
12:15
we wanted to hear her voice as much
12:17
as possible, so it
12:20
definitely shaped the film.
12:22
I mean, we want to make this a
12:23
film about grief and how a family
12:25
deals with grief, and
12:28
I think we succeeded.
12:31
I agree. No, I think at the end
12:33
of the day, having participants
12:35
who are willing to
12:37
share that much with you as a
12:39
filmmaker, being able to
12:41
include these home movies of
12:43
Mariah as a baby,
12:45
to see her get
12:47
on skis for the first time,
12:50
to understand the adversity that
12:52
she faced in her journey as
12:54
an athlete.
12:56
And little moments at home
12:58
that we all experience that are
13:00
completely innocuous.
13:03
You know, this archive allowed
13:05
us to explore those and
13:07
really, again, juxtapose this
13:10
kind of tragic
13:12
story with something that
13:14
we feel at the end of the film
13:17
gives you a sense of positivity
13:19
in terms of what Mariah
13:21
felt, what she believed
13:23
in, the values the family have, And
13:24
also.
13:25
How much she loved being on the
13:26
bike, which I
13:28
think is not a small aspect
13:31
of what this movie explores.
13:33
And true crime stories can be,
13:35
a lot of times, maybe end on
13:37
a sadder note.
13:38
You mentioned that you wanted to
13:40
make a true crime story that wasn't
13:42
like all the others.
13:43
Why was that a gold of yours?
13:46
Number one, Marina and I
13:48
both have long careers.
13:49
We've made a really diverse
13:51
set of films over the course of
13:53
our time in
13:55
entertainment.
13:57
Neither of us make true crime films.
14:00
And so for us, this is
14:02
really an important,
14:04
I think, look at
14:06
a story through a
14:08
lens that has a lot more
14:10
humanity to it.
14:11
And therefore much
14:13
more impactful.
14:14
And I think for this community, in
14:16
Austin in particular,
14:18
who experienced this tragedy
14:20
firsthand,
14:22
our hope is that this film
14:25
kind of celebrates that other side
14:27
and people can look
14:29
at it not just through the lens of
14:31
the darkness, right?
14:32
We only have about a minute left, so
14:34
can you tell our listeners who might
14:36
be looking to catch the film, how
14:38
they can catch it this week in town?
14:40
Yeah, it's playing tonight at the
14:41
Long Center, 6.05,
14:44
615. 615 Get
14:46
there at 6.5, though, just to make
14:48
sure, yeah.
14:49
Maybe earlier.
14:49
Yeah, maybe a little earlier.
14:51
No, then it's flying Friday night
14:53
also at
14:55
another theater.
14:56
You said the Wilson family will be
14:58
in town.
14:58
The Wilson's family's here now.
15:00
This is their first time back in
15:02
Austin since the trial wrapped
15:04
up. So it's a kind of
15:06
emotional moment
15:08
to come back to Texas.
15:09
But at the same time, they're here
15:11
to celebrate the film and they're
15:12
gonna be doing a Q and A with us
15:15
afterwards tonight.
15:16
Okay, The Truth and Tragedy of
15:18
Mariah Wilson has its world premiere
15:19
at 6.15 tonight at the Long Center.
15:22
We have been speaking with Marina
15:23
Zinovich, director of the
15:24
documentary, and Evan Hayes, who
15:26
produced the project.
15:27
Thank you for making the time.
15:28
Have a great South by Southwest.
15:30
Thank you. Thank you too, thanks.
15:45
This is Korey Pereira,
15:47
Audio Area Head here at UTRTF,
15:49
and you are listening to Austin
15:51
Signal.
15:54
So specifically Foley involves
15:56
watching a picture on the
15:58
screen and having a Foley artist
15:59
perform those actions you see.
16:01
So I'd say the biggest misconception
16:03
is that when you watch a film,
16:05
all the sounds you're hearing were
16:06
captured on set.
16:08
But the reality is
16:10
a set is a really noisy place.
16:13
It's then in post-production that
16:14
the world begins
16:16
to sound like what
16:19
you hear Or when you go down to
16:21
a movie theater or turn on Netflix.
16:24
All right, we are now standing on
16:26
the brand new-ish Foley
16:28
stage here at Texas
16:29
Moody.
16:31
So a Foley Stage is a space where
16:33
our students can come in, look up
16:35
at the screen, and
16:37
then be able to perform
16:39
all the actions that characters are
16:41
doing on screen.
16:42
So I'd say the coolest part of this
16:44
is we do actually have multiple
16:46
Foley pits.
16:47
So if a student wants to walk in the
16:49
dirt, we have a
16:51
box where they can
16:55
walk on dirt.
16:56
And if they need to walk on
16:57
leaves...
17:01
They can do that too.
17:03
The back of the room, we have
17:05
multiple baker's racks full
17:07
of hundreds and hundreds of props.
17:10
The idea here is we kind of gave the
17:12
students a starting point so
17:15
that they can.
17:18
Find a number of sounds they need
17:20
for their given project.
17:22
So whether you need a motorcycle
17:24
helmet.
17:26
Or a purse?
17:29
Or an old school telephone,
17:33
our students can do that right here
17:34
in this space.
17:36
When someone has a specific project
17:39
where they have a straw hat in it,
17:42
they're gonna go to Goodwill or
17:43
their closet and find a straw Hat.
17:45
And we encourage them to leave that
17:47
here for the next students
17:48
that come into the space.
17:51
This is Korey Pereira,
17:53
sound artist and audio area head
17:55
here at the University of Texas at
17:57
Austin.
17:58
And this is Austin's signal.
18:03
This is Austin Signal.
18:04
Welcome back to our South by
18:05
Southwest special.
18:06
We are live at Scholz Garten.
18:08
Let me hear you out there.
18:12
Probably a few thousand people, but
18:14
the microphone's only picking up a
18:15
few of them.
18:17
South by Southwest has plenty of
18:18
official ways to spend your time
18:19
here in Austin.
18:20
You've got music, TV, and film,
18:23
but an officially unofficial pastime
18:24
is, of course, eating all the foods
18:26
when you're here. I mean, everybody
18:28
has to eat somewhere.
18:29
And with the Michelin Guide's recent
18:31
recognition of Texas-based eateries,
18:33
we wanted to highlight some of the
18:34
folks who have earned the
18:35
recognition of Bib Gourmand,
18:37
highlighting both quality and
18:39
affordability.
18:40
So we're going to host a little
18:41
roundtable here on the radio.
18:42
Joining us on stage now is Janie
18:44
Ramirez, executive chef of Dai
18:46
Dua. Janie, thanks for being here.
18:48
Thank you for having me.
18:49
We are joined by Chris Krinsky.
18:50
He is the chef and owner of Ramen
18:52
Del Barrio. Hi, Chris.
18:53
How's it going?
18:54
It's going well.
18:54
And we also have Daniela de
18:56
Lima Hernandez and Rosa de Lima
18:58
Hernández. They are the chefs and
19:00
owners at La Santa Barbacha.
19:02
Thanks for joining us.
19:03
Thank you so much for inviting us.
19:04
So I'll start with you all over
19:06
here.
19:07
Just in case our listeners aren't
19:08
that familiar, tell us a little bit
19:09
about your restaurant and how long
19:10
you've been here in Austin.
19:12
Well, we moved here in different
19:13
years.
19:14
I did it in 2017.
19:16
Mm-hmm.
19:17
2020. Okay, a couple years.
19:19
And then we are a family that moved
19:20
from Mexico.
19:21
My dad moved first,
19:23
and then he's the one that bring us
19:25
over here.
19:26
And with the business, we've been
19:28
doing this for five years, and
19:30
we started because we wanted
19:32
to keep our family together.
19:34
Moving to a new country is not
19:35
always easy. Having
19:37
different jobs and different hours.
19:40
We sometimes struggle to
19:42
see our mom or dad.
19:43
That was the, that's why
19:45
we started it because I
19:47
rarely see my mom or my dad and it's
19:48
like, let's have a business
19:49
together. We did it in Mexico and
19:52
then we can be all together
19:54
on a Sunday or cooking or.
19:56
Do you guys like each other?
19:56
Do you guys like each other enough to spend all
19:57
the time with each other?
19:58
With each other? Well, at the
19:59
beginning it was hard to
20:01
run businesses in the family, but we
20:04
really enjoyed to be together
20:05
creating things.
20:07
And you started with your food truck
20:08
on Manor right?
20:09
That was your first location?
20:10
Oh, no, it wasn't South Congress.
20:12
South Congress.
20:13
Okay. And now you have two
20:14
locations. Where are those locations
20:16
at?
20:16
We have one on West 6th Street
20:18
and then the first
20:19
one on Main Road.
20:22
And how is that going?
20:23
How long has that second location
20:25
been open?
20:25
You can, like, a month.
20:27
Oh, OK.
20:28
So that's a little bit less than a
20:29
year. Less than a a year, yeah.
20:29
And how has that been?
20:31
It's been good.
20:32
Yeah, it's different people, but
20:33
it's so cool.
20:35
Very cool. Well, thanks for being on
20:36
the show. We'll get back to you here
20:37
in a little bit.
20:38
I'm going to turn it over to Janie
20:40
Ramirez from Die Due.
20:41
Janie, tell us a little bit about
20:42
your restaurant.
20:44
I'm Dai Due.
20:45
It's also a manor road.
20:46
We're kind of neighbors.
20:47
Very cool.
20:49
We do a lot of wild game
20:50
we cook a lot invasive species,
20:53
it's all about working with our
20:54
community and
20:56
It's very seasonal lots
20:58
of grilling of meats and
21:01
seasonal produce
21:02
It sounds like very Texas, you know,
21:04
grilling of meats.
21:04
In Perry, Texas.
21:05
You're sort of the statesman of the
21:07
groups up here.
21:08
I believe Raman and DiBlario maybe
21:09
like five or six years, roughly
21:11
three as sea time flies with the
21:13
pandemic and everything.
21:14
How long has Dai Dui been around?
21:16
The brick and mortar is
21:17
11 and a half years now, and
21:19
as a business concept they started
21:21
at the farmers market I think
21:23
15 years ago,
21:25
doing like supper clubs and farmers
21:27
market like small plates and
21:30
they're like ferments and sausages
21:31
and butcher classes and that kind of
21:33
thing.
21:33
And how long have you been with the
21:34
restaurant? 11 and a half years.
21:36
OK, OK.
21:37
And I understand you've done a lot
21:38
of jobs while you've been there.
21:39
I have. OK, yeah.
21:41
All of them? Yeah.
21:42
What does that include?
21:43
I started as a part-time prep cook
21:45
and like a month after they opened
21:47
and then I became the
21:49
PM Sue and then the CDC and
21:51
then the executive chef for a
21:53
while now.
21:53
Okay, what is CDC?
21:55
The Chef de Cuisine.
21:56
Okay, and what was the one before
21:58
that? PMC?
21:58
Oh, sous-chef.
21:59
Sushi. OK, OK.
22:01
Sorry, I'm learning. No, no, no.
22:02
No. Just see, it's helpful for our
22:04
listeners out there as well, because
22:05
I definitely knew what that mean.
22:07
But I just wanted to explain it to
22:08
the listeners. OK, well, thank you
22:09
for coming out for a little bit,
22:10
Janie. And Chris, I wanted to wrap
22:12
up with you because, you know,
22:14
these other two locations have sort
22:15
of brick and mortars have an
22:16
established location.
22:18
But tell us what's going on with
22:19
your restaurant right now.
22:20
Yeah, so Raman del Barrio
22:21
is in a bit of a transitional
22:23
period. We were inside of the Hano
22:24
World Market up on Palmer Lane.
22:26
That unfortunately closed at the end
22:28
of 2025.
22:30
And we've been building our brick
22:31
and mortar over on Metric
22:33
and Kramer now.
22:34
Hopefully, we'll be open in the next
22:35
few months here.
22:36
Yeah, I saw on a recent social
22:38
media post that you're having maybe
22:40
a little trouble with the permitting
22:41
process. How close are
22:43
you to maybe opening up the doors
22:45
and what has that been like?
22:46
Yeah, it's been a really, it
22:50
has been a big journey to
22:52
find out all the different pieces of
22:54
running a restaurant that aren't
22:55
just being a cook, which is what I'm
22:56
actually good at, you know?
22:59
I'd say we had a few different
23:00
issues with the construction permits
23:02
come through, and mostly are
23:04
minute details, but really
23:06
the issue is, you now, when you
23:07
submit something with the city, it
23:09
is not like you hear back from them
23:10
in a few days, it like a 28-day
23:11
cycle, so even if they just want me
23:13
to change out, say like a two-inch
23:15
pipe to a three inch pipe.
23:16
I won't hear about it for another
23:17
three weeks.
23:18
Then that sounds pretty simple,
23:19
right? It would be like one for the
23:21
other. If only.
23:22
So what has been the most difficult
23:24
part about learning the
23:27
parts that aren't being a chef,
23:29
essentially?
23:29
Well, you know, I had a really
23:31
incredible opportunity to open RDB
23:33
when I was only 24 years old, and
23:35
I was a line cook at the time.
23:37
And I think it was really the
23:38
process of learning how to be both a
23:41
business owner and a leader
23:42
overnight, right?
23:44
Having people older than me work
23:46
in my kitchen and
23:48
to garner their respect, I had to
23:49
show them that I was serious, right.
23:51
I had show them I cared about the
23:53
food that we were there trying to
23:55
do something meaningful.
23:56
And to curate a team of people that
23:59
really care about the product has
24:00
been one of the most rewarding
24:02
experiences, but challenging as
24:03
well.
24:03
Okay, we are speaking with Chris
24:05
Krinsky, Janie Ramirez,
24:07
as well as Rosa and Daniela de
24:09
Lima Hernandez.
24:10
You're listening to Austin Signal.
24:12
We're doing a special one-hour live
24:13
episode out at Scholz Garten.
24:15
So if you happen to be in the
24:16
downtown area and you're hearing us
24:18
on your radio, get down here.
24:19
It's a great time, and you obviously
24:21
maybe are tuning in on the app
24:23
or online at kut.org.
24:25
We appreciate you all.
24:27
And so now I wanna make it a kind of
24:28
a round table. We've talked to
24:30
everybody a little bit individually.
24:32
The reason that we wanted to kind
24:33
of get this roundtable together was
24:35
that you've all been recognized for
24:37
a Bib Gourmand Award, which
24:38
highlights quality and
24:39
affordability.
24:41
And affordability is always a big
24:43
topic of concern here in Austin,
24:45
specifically normally around
24:46
housing, right? Housing is the big
24:48
deal, but obviously food
24:50
as well, because there are lots of
24:53
ways to spend your money.
24:54
And we know that our listeners are
24:56
looking for ways to maximize their
24:57
dollars. So, I want to, this is
24:59
a question for anybody here.
25:01
And if you have, if you want to
25:03
speak, just raise your hand or start
25:04
talking.
25:05
But I want to talk about how
25:06
important, or how much
25:09
you all are stressing
25:11
keeping your product affordable so
25:13
that you can continue to make it
25:15
accessible to more people here
25:17
in Austin.
25:18
Does anybody want to start?
25:19
What about, let's start with you,
25:20
Chris.
25:21
Sure.
25:22
So, you know, at least with ramen
25:23
del barrio, ramen is a
25:25
fast, casual food in a traditional
25:27
sense.
25:28
And as a relatively young
25:30
person, I
25:32
strive to still keep kind
25:34
of a broke college kid mindset for
25:36
my own pricing.
25:37
I think that no matter what meal
25:39
you get, if you're spending under
25:41
$20 and you leave full, then that's
25:43
still a good value, no matter
25:44
whether it was tacos,
25:46
sopa, you know, ramen, whatever
25:47
the case may be, across any...
25:50
Cuisine because I think a lot of
25:51
different cultures foods get
25:53
kind of a stigma of what should
25:55
be cheap versus what should be
25:57
expensive and I don't think that's
25:58
necessarily fair to the foods and
25:59
the cultures themselves.
26:01
I kind of give myself a price point.
26:02
If you leave a restaurant and
26:04
you're full under 20 bucks, that's
26:06
a good deal.
26:08
I think there's a lot incredible
26:09
food in this town and Austin gets
26:11
a lot criticism for the
26:13
overall affordability of it.
26:15
I think so much of the food
26:19
that deserves all the praise in the
26:20
world. It's just locked behind a
26:21
price point that just isn't
26:22
accessible.
26:24
And although it's, you know, it's
26:26
easy for me to say because ramen
26:28
is a numbers game, right?
26:29
It's a cheap product, you sell it at
26:30
volume and that's how you turn a
26:31
profit.
26:33
That may be the formula that I'm
26:34
already in, but regardless, I would
26:36
much rather get rich serving the
26:37
many than serving the few.
26:39
Excellent.
26:40
Do you all want to follow up on
26:41
that? I know that maybe,
26:43
I think there is sometimes a stigma
26:45
associated when a business runs out
26:47
of a food truck. There's like, oh, I
26:49
should only pay a certain amount of
26:50
money because I'm going to a food
26:52
track.
26:53
You all have a specialty in
26:55
barbacoa, right?
26:57
So as we
26:59
know about grilling meats, like meat
27:00
is becoming more expensive and more
27:02
expensive. How do you stay
27:05
cognizant or try to focus
27:07
on keeping your prices
27:09
affordable for your customers?
27:11
I mean the main goal to do
27:13
this in Cerro Barabacoa
27:15
is make affordable
27:18
and for everybody, so we cook
27:20
for everybody and we wish
27:22
we can keep as much as
27:24
we can, I wish we came
27:26
the same prices and accessible
27:28
for anybody that
27:30
comes and visit our trucks.
27:32
That's why one of the reason we
27:33
still have the trucks as
27:35
business owners starting from
27:37
nothing.
27:38
Not even having the money to invest
27:40
when we first started.
27:41
It's really, really hard to build
27:43
what we have.
27:45
And of course, prices
27:47
went up and prices are always
27:49
changing. And we're trying to
27:51
keep always the same quality,
27:53
fresh products, everything
27:55
we make on hand, which is
27:57
the most important thing that we
27:59
make with our time and with
28:01
our team, taking care of them.
28:03
Trying to do all of those things
28:05
and still Of
28:07
course, focusing on our clientele
28:09
and our community and make it
28:11
for everybody is a
28:13
big, big challenge.
28:15
Everybody is talking about it and
28:17
they don't sometimes believe
28:19
that we work so hard in the
28:20
back and the kitchen
28:22
and then the pricing to make
28:24
this dish or this taco
28:26
to look so beautiful and
28:28
also make that memory
28:30
for you.
28:32
And of course, everything really
28:34
expensive And then we're still.
28:36
I am very grateful that people can
28:38
go and spend their money and
28:40
change that game a little bit
28:42
of not having just
28:45
the tacos.
28:46
They have more than the tacos
28:48
in our plate and we really
28:50
trust what we do and we
28:51
are so grateful that the people can
28:53
still visit us and we
28:55
will continue working hard
28:57
to keep accessible
28:59
and affordable prices because
29:02
we love our community so much.
29:04
Yeah, keeping those prices
29:05
accessible while also taking
29:07
care of what needs to be taken care
29:09
of. It is still a business at the
29:10
end. What about you, Jane?
29:12
Do you have anything to add to this
29:13
general conversation?
29:15
Um, we are like maybe
29:17
a little less fast casual.
29:19
It's a little bit more upscale.
29:21
And so, and also we source
29:23
only locally.
29:24
And so everything is very expensive
29:26
and we're constantly having
29:27
conversations, um,
29:29
within the management about,
29:31
is this a realistic thing that we
29:33
can put on a menu if it's going to
29:34
cost this much money because it
29:36
feels sometimes offensive to have to
29:37
charge a price because we have to
29:39
everything at daydewy requires so
29:41
many hands to make it because we're
29:43
making everything from scratch and
29:44
we have to pay all of these people
29:46
and we've to pay rents.
29:48
And for instance, we ended up making
29:50
the decision to take chicken off of
29:51
our menu because the price of
29:53
chicken had gone up so much.
29:54
It was like, I can't sell half of a
29:56
chicken for $40.
29:58
And I'm not saying that people can't
29:59
do it. I'm saying for us, it just
30:01
didn't feel okay to
30:03
do that anymore.
30:04
And so we're just constantly making
30:06
those kinds of decisions.
30:08
But what I will say, at least at
30:10
Daijiri, we're,
30:12
even if things seem more expensive,
30:14
you're definitely getting a deal
30:15
because your food is like,
30:17
ethically sourced.
30:19
It's made by all the
30:20
people in our community and
30:22
it's made someone who lives down the
30:25
road and it grown by, you know,
30:27
it's, I'm sorry.
30:29
No, no.
30:29
No, no, I think you're just making
30:30
this is an Austin product
30:33
and you know.
30:33
Yeah.
30:33
In this day and age where you have
30:35
to choose very wisely
30:37
how to spend your money, it's always
30:38
encouraged to support the community.
30:41
And obviously your restaurant is
30:42
doing that, and so the people who
30:45
patronize your restaurant are in
30:47
turn supporting those businesses as
30:49
well. You mentioned the number of
30:50
hands that are going into
30:52
creating these things.
30:53
How many people work at your
30:54
restaurants? Let's start with you,
30:55
Janie. How many, how many people are
30:56
employed at Dai Duet?
30:58
Roughly.
30:59
Uh, including front of the house,
31:00
probably.
31:01
Okay, and you, Chris?
31:03
So we left the market with
31:05
about nine total employees.
31:06
That'll probably jump to like 15
31:08
by the time we're in the new.
31:09
Okay, excellent, and y'all?
31:11
I will have like 12, plus all
31:13
my family around,
31:15
so probably like 16, 18.
31:17
Okay, yeah, so night of varying
31:19
sizes.
31:19
And we also have a lot of
31:21
people from the city that we have
31:23
connect with that they help us to
31:25
run events or if
31:27
you have something else going on
31:28
they jump and help.
31:30
Excellent. Well, that was kind of my
31:31
next question.
31:32
You were saying earlier that the
31:34
Austin food scene maybe gets a
31:35
little criticism, but
31:37
I wanted to hear about, I see
31:39
there are some social media
31:41
influencers who are very active in
31:43
sharing what's going on in here.
31:45
So what has the reception been like
31:47
from the community here in
31:49
Austin and the kind of
31:50
collaboration? I'll start over here
31:51
with you all.
31:52
I'm so happy to
31:54
talk about it because one of
31:56
the most important person that has
31:58
been helping us is right
31:59
in front of me.
32:00
Oh really, who is it?
32:01
I want to thank Patrick Diaz.
32:04
He's been such a good
32:06
friend and a voice for the community
32:07
as well.
32:08
So an example is his
32:10
job.
32:11
There has been a lot of good
32:12
opportunities.
32:14
We have been helped
32:16
through the platform where
32:18
we can talk, show
32:20
what's behind our projects
32:22
or we can like literally
32:24
move our voice or
32:26
our food and our idea
32:28
of this project faster.
32:30
So we are very grateful to how we've
32:32
been connecting with more people.
32:34
And it's very, it's so
32:36
genuine, like the people we
32:38
have met, it's also about
32:40
who are you as a person,
32:42
who are you as business owner,
32:44
and what are your intentions?
32:45
And I believe that whenever you do
32:47
good things, good things happen to
32:49
you. And then that is
32:51
one of the things I always keep and
32:53
remind myself.
32:54
And then, yeah, I'm very happy that
32:56
we have meet a lot of people through
32:58
our journey.
32:58
I'd love to hear that because, yeah,
33:00
it appears, at least on social
33:01
media, that there's a very
33:02
collaborative environment here in
33:03
Austin, people are always doing, you
33:05
know, things with one another.
33:07
And speaking of which, Chris, you've
33:08
been without a brick and mortar, but
33:10
you have been pulling off some
33:11
residencies that have sure helped
33:13
you, you to continue to
33:15
have hope as you move towards the
33:16
opening of your place.
33:17
Yeah, I think what
33:20
I love the most about the
33:22
food industry here in town
33:24
and the way I've been able to
33:25
interact with it is the sheer number
33:27
of opportunities I've had to step
33:28
into someone else's kitchen and
33:30
learn from them or vice
33:32
versa. They come into my kitchen and
33:34
so many different flavors and
33:36
techniques.
33:38
In every other universe, I'd still
33:40
be a line cook working and learning
33:41
for somebody else, and the
33:43
fact that I have my own business
33:44
here kind of...
33:45
Sets me up to enforce my own
33:47
learning curve, right?
33:48
Like if I wanna learn how to break
33:49
down fish, I gotta put fish on the
33:50
menu.
33:52
And having the opportunity to meet
33:54
so many different chefs and learn
33:56
from their technique and there's
33:58
so many ways to do things.
34:00
And the collaborative effort that
34:01
I've had, and especially now
34:03
when I don't have a brick and
34:05
mortar, I don't have a place of
34:06
operations, the amount of people
34:08
that have reached out to me that.
34:09
Have given me the opportunity to
34:11
keep continuity going
34:13
for Raman del Barrio has been
34:14
incredible. My friends at Yellow
34:16
Ranger hosted us for a full
34:18
month, running lunch service over
34:19
there.
34:21
And then Maria La Plancha over here
34:22
on MLK.
34:24
And then maybe the Barbacha Girls
34:25
will let me do something, you know.
34:28
People right here yeah absolutely
34:30
but you know these
34:32
these kind of of collaborative
34:34
efforts have been what have allowed
34:35
me to bankroll you
34:37
know those nine employees i've been
34:38
taking care of them financially
34:39
without any income of my own
34:41
it's just kind of been part of the
34:43
upstart costs but people
34:45
reaching out and giving me these
34:46
opportunities have taken a huge
34:48
stress off my shoulders and it just
34:50
reminds me and
34:52
of just how strong of a community we
34:53
have amongst chefs and industry
34:55
people here in town.
34:56
Very good.
34:57
Well, we only have about a minute
34:58
left. Is that correct over there?
35:00
About a minute left.
35:01
Okay. Well then I'm just going to do
35:02
a rapid fire.
35:03
If you could do like a
35:04
recommendation of a place where
35:05
somebody should eat in town that's
35:07
not your restaurant.
35:08
Chris, you're shaking your head.
35:09
So what's your recommendation?
35:10
Yeah, so this place is actually a
35:12
block from where I live, so I'm
35:13
spoiled.
35:14
But Old Alley Hot Pot up
35:16
on Metric Boulevard.
35:17
It is the most authentic, high
35:19
quality Chinese hot pot experience
35:21
possible. It's not an all you can
35:22
eat, but for being in Alacarte, it's
35:24
an extraordinarily affordable
35:25
experience. You'll spend like
35:27
30 to 40 bucks per head and you will
35:29
leave incredibly stuffed.
35:30
And it is a focused environment.
35:31
Okay. It's the closest thing to
35:33
going to China.
35:33
Hey, Janie.
35:35
My current obsession right now is
35:36
pea ties on airport.
35:37
Okay, it's so good.
35:39
I've eaten there like three times in
35:40
a week. It's fantastic
35:41
That's the best recommendation, real
35:42
quick, recommendation.
35:44
Well, I love barbecue and
35:46
especially Mediterranean
35:48
food, so probably KG BBQ
35:50
is so good, yeah
35:52
I love it.
35:52
All right, well, we have been
35:53
speaking with Daniela de Lima
35:54
Hernandez and Rosa de Lima Hernandez
35:56
of La Santa Barbacha, Chris
35:58
Krinsky of Ramen del Barrio and
36:00
Janie Ramirez of Die Due.
36:02
Thanks so much for spending this
36:04
time with us. We appreciate y'all.
36:04
Thank you so much for having me.
36:16
Hi, I'm Kristen Cabrera, managing
36:18
producer for Austin Signal.
36:20
East Austin coffee shop, Mercado Sin
36:21
Nombre, was also a winner of
36:23
a Michelin Bib Gros Monde, an award
36:25
that highlights quality and
36:26
affordability.
36:27
Here's Julian Maltby and Melissa
36:29
Alvear from Mercado sin Nombre
36:31
on this award and their commitment
36:33
to the neighborhood.
36:35
Are two main products that
36:37
we focus on are Mexican coffee
36:39
and Mexican corn, heirloom
36:41
corn.
36:42
We work with a company called Tamoa.
36:44
They are based out of Mexico City.
36:46
Francisco and I believe his wife
36:48
started this company and
36:50
they do really great work with
36:51
farmers across Mexico.
36:52
They get their surplus corn that
36:54
they grow that they don't need for
36:56
themselves and then they sell it
36:58
wholesale to restaurants in the U.S.
37:00
We've been working with them since
37:01
2021 and they're fantastic
37:03
work.
37:04
It comes to the coffee, we have a
37:06
lot of direct relationships with
37:07
farmers across the country.
37:10
Veracruz, Chiapas, Oaxaca,
37:12
Guerrero, everywhere.
37:14
And that one we get to be a little
37:16
bit closer to them, work with
37:18
them, get some profiles and
37:20
varieties that we're interested in
37:21
that show like the whole breadth
37:23
of what Mexican coffee can be
37:25
from your daily drinker,
37:27
you know, chocolatey nutty delicious
37:28
cup to something fruity or a geisha
37:30
or something.
37:31
And Everything that
37:33
happens in between is what's
37:34
exciting to us and keeping it
37:36
at a price point that everybody can
37:38
manage.
37:40
We're really interested in making
37:42
corn and coffee from Mexico
37:44
accessible to everybody, having
37:46
interesting masa products be
37:48
accessible to everyone, and
37:50
we don't want to have
37:52
somebody unable to enjoy what we
37:54
offer. Even in our neighborhood, in
37:55
the Hawley neighborhood, we want
37:56
everybody to be able to enjoy what
37:58
we're trying to do.
38:00
We want to make sure that y'all are
38:01
coming in, celebrating with us
38:03
because this neighborhood is our
38:05
neighborhood, this neighborhood
38:06
predominantly, once upon a time
38:07
Latino, a little bit gentrified now,
38:10
but in relation to prices, how
38:11
somebody from that neighborhood
38:12
again, that has been living there
38:13
50, 60 years can come back and have
38:15
something that they can afford.
38:17
And even then, so some of these
38:19
vendors who I grew up just right
38:20
down the street coming back to
38:22
celebrating, knowing that Mercado
38:23
Sin Nombre is something that, they
38:25
can call their own as well.
38:27
That was Julian Maltby and Melissa
38:29
Avellar of Mercado Sin Nombre.
38:31
I'm Kristen Gavrera and this is
38:33
Austin Signals.
38:39
This is Austin Signal.
38:40
Welcome back to our South by
38:41
Southwest Special live at
38:43
Scholz Garten in downtown Austin.
38:45
Make some noise out there.
38:48
Whoa, the crowd is doing the
38:50
wave. So many people out here.
38:52
We are wrapping up in style.
38:54
And obviously music is an essential
38:55
part of the scene here in town and
38:57
a big part of South by.
38:59
And for more, we are joined
39:00
by the Breaks host, Fresh
39:02
Night and Confucius Jones.
39:04
They are having their South by South
39:05
Breaks official showcase tomorrow
39:07
night. Gentlemen, thanks for joining
39:08
us.
39:09
Thanks for having us once again.
39:11
It's great to talk with you all
39:12
again.
39:13
So I want to hear first off who's
39:14
going to be performing at your
39:16
showcase tomorrow night.
39:17
Tomorrow night, we will have
39:19
the illustrious Kydd Jones,
39:22
Anastasia Hera, who's been a former
39:24
KUTX Artist of the Month, J.
39:26
Soulja, Project Baby JV,
39:28
Los Kemet, who,
39:30
comedian Carlos Miller, said
39:32
was top five Mississippi artist
39:34
of all time.
39:35
Okay. Come out and see him.
39:36
Come out to see him, Ferris,
39:39
jeez, you asked me to do this off
39:40
the top of my head. No, no, no.
39:42
You've done a lot setting up for
39:43
that.
39:43
How many years have y'all done this
39:45
showcase now, this would be the
39:46
eighth one
39:47
Oh, dang!
39:48
Lose count.
39:49
Yeah, no seriously with eight.
39:51
Well you guys are both longtime
39:52
Austinites.
39:53
What is it like hosting your own
39:55
official showcase as part of this
39:56
big South by this worldwide event?
39:58
So there's two different answers,
39:59
I'll tell you mine.
39:59
I'll start with you.
40:00
Easy peasy you know it's not
40:02
stressful you know, it's just we
40:04
do the work we show up and I'm glad
40:06
that people embrace it.
40:07
Okay, let's hear the flip
40:09
side.
40:09
We do the work was his key word in
40:11
there. Yeah, it's work.
40:14
Yeah, yeah. But I will say it is
40:15
rewarding seeing these artists,
40:18
seeing people come out and learning
40:19
about these artists.
40:21
People who are descending upon the
40:23
city who are not from here, from all
40:25
over the world and
40:27
coming into the venue and
40:29
seeing these artist and discovering
40:30
them and becoming fans
40:33
of these artists is always
40:34
rewarding.
40:35
Seeing artists say like I got this
40:37
uptick in streams or people
40:40
was reaching out and asking and
40:41
following me because they were at
40:43
the show and seeing them perform.
40:45
Okay, so you're obviously doing your
40:46
own showcase, but you're both
40:48
DJs on KUTX.
40:50
Who are you excited to see in town
40:51
this week?
40:55
Oh wow, okay.
40:56
Did you really focus your energies
40:58
on setting up the best
40:59
south-by-south breaks that you
41:01
could?
41:01
Christina Aguilera.
41:04
Thank you, here.
41:05
Really? Yeah, it's Skateland.
41:07
My cousin's performing.
41:08
Oh, she's doing, they're doing
41:09
Sounds on Sounds.
41:10
Yeah. Yeah, she doing Sounds On
41:12
Sounds. That's right.
41:12
That is right. Sips on Sips.
41:14
I'm sorry. Sips and Sounds, I
41:16
believe. Sips And Sounds.
41:17
They're not paying us. That's OK.
41:18
It's live radio.
41:19
We're just trying to make our best.
41:21
Who am I looking forward to seeing
41:23
this year? Will Ferrell is here.
41:25
OK. Will Ferrel is in town.
41:26
And I want to see Will Ferrol,
41:29
because I want see just how funny
41:30
Will Ferrell is.
41:31
I haven't seen Will Ferro outside
41:33
of a movie. What do you mean?
41:34
What do you mean you want to see how
41:34
funny he is because he's like a
41:36
sketch comedy artist I
41:38
want to say Will Ferrell.
41:39
Are you gonna try to make him crack
41:40
jokes?
41:41
Tell me a joke right now will
41:42
I'm not sure if wolf is too
41:44
I always ask a rapper to rap on 16,
41:46
why not ask him to crack a joke on
41:48
Spotify? What you mean?
41:50
Okay, let's let's go back to the
41:52
South by South breaks One of the
41:53
artists that you're gonna be
41:54
featuring is here with us at Scholz
41:56
Garten today Let's welcome
41:58
Kydd Jones to the stage.
41:59
Come on up kid
42:00
Austin's cultural ambassador.
42:03
Yeah, kid's going to be joining us
42:05
here. He's walking up the stage
42:06
right now. We only got about 10
42:07
minutes left in the show.
42:08
So we're going to talk a little bit
42:09
with him.
42:10
Your event starts tomorrow at 7 30,
42:12
right?
42:14
7Pm,
42:17
left East Brick Bar, East 6th
42:18
Street, come on out.
42:19
Excellent. Okay.
42:20
Well now we're switching over to a
42:22
Kydd Jones kid.
42:23
We talked with shaky graves earlier
42:25
I mentioned he was our first guest
42:26
with a City of Austin
42:28
day in recognition of him.
42:30
You also had the same recognition
42:32
When was that and and how did that
42:33
feel as a born and raised Austinite?
42:36
It was dope.
42:37
My day is September 1st,
42:39
and it was actually an amazing day
42:41
because I got like a, I got
42:43
a cat that day, and
42:45
I never had a cat before.
42:47
Okay. What's your catch name?
42:49
Well, my cat was named Issi Miyake,
42:52
like after the Japanese designer,
42:54
but Issi ran away, but I got another
42:56
cat though.
42:56
Okay, does that one still with you?
42:58
Yeah. Okay.
42:59
Okay, what's that cat's name?
43:00
Goku.
43:01
Okay Excellent.
43:03
So tell us a little bit about
43:05
the obviously or not
43:07
obviously here in a second you're
43:08
going to perform here to help us
43:10
close out our show.
43:11
What other you're an official artist
43:12
for this year's South by what other
43:14
performances are you doing this for
43:16
this week.
43:18
Just this and tomorrow night I left
43:19
these bar.
43:20
Okay, sounds right, okay.
43:22
Excellent. Well, I wanted to ask you
43:24
about some of the work that you're
43:26
really excited about to produce this
43:28
year. What's going on in your world?
43:30
Lately I've been working on a lot of
43:32
music, been working on my brand, I
43:33
have a clothing line called Onyx
43:35
Dior, pretty much everything that
43:37
I'm in today.
43:38
How long have you been doing that?
43:39
I've been doing it since.
43:43
Yeah, I started doing it in COVID,
43:44
yeah.
43:45
Is that a fun, creative release?
43:46
Is it just something you always wanted
43:47
to do or just decided to pick up?
43:49
Yeah, it's release therapy to me,
43:50
you know? So I feel like I'm just an
43:51
artist in all ways, so
43:53
whether I'm painting,
43:55
drawing, producing music,
43:57
recording music, it just something
43:59
that I have to do as an artist.
44:01
And you said that, you told me a
44:03
little bit earlier that you made
44:04
some music with Gary Clark Jr.
44:06
And Paul Wall, tell us more about
44:07
that.
44:08
Yes, me and my brother,
44:10
Korey Kendricks, we got a song with
44:11
Paul Wall that'll be dropping later
44:12
on this year.
44:13
It's just a cool, fun record, Texas,
44:15
you know, survived.
44:17
Yeah, yeah.
44:18
How you're I said a born and raised
44:20
Austinite.
44:20
How long have you been coming to
44:22
South by or performing at South by?
44:24
Since forever,
44:26
like, like Shaky was saying.
44:28
You know, when I first started going
44:29
to South By, I was confused.
44:30
I was just going downtown, just
44:31
seeing everybody everywhere and just
44:33
like, you know, what's going on.
44:34
And in my first group
44:36
that I was in when I was 15, that's
44:38
when we first performed at
44:40
South By Southwest.
44:41
Okay, cool.
44:42
Well, I'm not going to tarry any
44:43
longer. We're speaking with
44:45
Kydd Jones. He's going to be at the
44:46
South by South breaks official
44:48
showcase. That's tomorrow at lefties
44:50
brick bar starting at seven o'clock.
44:52
Uh, you can, it's open to everyone.
44:54
Come on out. We would love to see
44:55
you. We have more information at KU
44:57
T X dot org.
44:58
All right now, kid, you're going to
44:59
perform a little song for us.
45:01
Can you tell us, uh, what you're
45:02
gonna perform?
45:03
It's a song called King.
45:05
It's nowhere online.
45:07
The thing I like to do with my shows
45:08
is there's some songs that
45:10
I, you know, only perform at shows,
45:12
so you gotta come see me.
45:13
Okay.
45:14
So we're getting a special treat
45:15
here on Austin Signal.
45:16
OK, excellent. Well, we are ready
45:18
for you whenever you're ready to go.
45:20
Kydd Jones is going to perform.
45:21
Let's make some noise for him out
45:22
there, please.
45:28
Check check check check
45:34
What's up, y'all?
45:35
I go by the name of Kydd Jones,
45:38
representing Austin, Texas.
45:48
Lord knows, do we really?
45:51
I must have been a king in my past
45:52
life.
45:53
I must've done some things to come
45:54
in last, right?
45:55
Took me out the woods, got me
45:56
addicted to the fast life.
45:58
That was fast, right.
45:59
400 years of a youngin' getting some
46:01
act right.
46:02
Now act light.
46:04
I ain't in a position to better my
46:05
condition.
46:06
Sell my soul to them folks, but had
46:08
no condition.
46:09
Never needed, could've been a
46:10
penitentiary tenant.
46:11
Riding tenant, made it home, still
46:13
living.
46:14
Who knew can catch a death sentence,
46:15
feel trippin'.
46:17
I'm a dark little youngin' in the
46:18
field with it Modern day Emmett
46:20
Tillwis will give you chills I
46:22
just popped another, I don't wanna
46:24
feel They wonder why we lootin'
46:26
steel, tryin' to heal Breonna
46:28
Taylor tears, I ain't cried in years
46:30
Oh, yeah
46:32
Breonna Taylor tears, I
46:34
ain't cry in years, y'all
46:43
Rihanna Taylor tears, I ain't cried
46:45
in years, y'all,
46:47
yuh
46:49
I must've been a king in my past
46:51
life, dawg No reparations, being
46:53
black could be a tax write-off I
46:54
worked the great ship like Kanye,
46:56
could remember my last night off
46:57
Used to keep me an eye, now I keep a
46:59
mask like song Heard it deep in the
47:01
vine, I'm deep in-
47:09
The sign scene was a child, young
47:11
and chain gang.
47:12
Thought I was doing fine before the
47:14
pain came.
47:15
Thought I doing fine, before the
47:16
paint came. Pull it over, hands up.
47:19
Black man, bang, bang.
47:20
Do it over hands up, black man,
47:22
nah.
47:25
Rihanna Taylor tears, I ain't
47:27
cried in years, y'all
47:35
Breonna Taylor tears, I ain't cried
47:37
in years, y'all
47:56
I go by the name of Kydd Jones,
47:59
shout out KZ.
48:17
Shout out to producer of this beat,
48:19
Adrian Casada.
48:26
The breaks, my boys
48:30
Jerry Quijano My
48:32
boy
48:34
Finally got to meet the goat
48:47
Make some noise out there, Scholz
48:49
Garten.
48:50
Thank God, thank God, Thank God.
48:51
That was Kydd Jones right here on
48:53
Austin Signal on KUT News,
48:55
90.5 on the KUT app
48:57
and online at kut.org.
49:00
Again, Kid is going to be performing
49:01
at the South by South Breaks
49:04
showcase. It's happening at Lefty's
49:05
Brick Bar tomorrow night at seven
49:07
o'clock. We'll have more information
49:08
in the show notes for our podcast.
49:11
Kid, thank you.
49:12
Fresh Confucius.
49:13
Thank you for joining us.
49:14
Thank you, man.
49:15
And thank you out there for tuning
49:16
in. KUTX started the morning
49:18
out at Scholz Garten today, bright
49:20
and early at 8 o'clock, I believe.
49:21
They're going to be back tomorrow at
49:24
7.30, doors open tomorrow
49:26
and Saturday as well.
49:27
They're gonna be out at the Rivian.
49:29
They have a lot more going on this
49:30
week as a part of South
49:32
by Southwest.
49:33
And I want to say thank you to
49:35
Scholz Garten and everyone who's
49:36
been tuning in today.
49:38
It's been a great crowd and a
49:40
great time here bringing the
49:42
Austin signal to the community.
49:44
I want to thank all of our guests.
49:45
We talked to Shakey Graves, to
49:47
Marina and Evan, the director
49:49
and producer of the documentary,
49:51
The Truth and Tragedy of Mariah
49:52
Wilson that is premiering tonight at
49:54
615 out at the Long Center.
49:57
We also talked to chefs
49:58
from Die Due, Ramen Del
50:00
Barrio, and La Santa Barbacha,
50:03
and of course, Kydd Jones and the
50:04
Breaks as well.
50:05
We want to think you for tuning in
50:07
and spending part of your Thursday
50:09
with us.
50:10
Austin Signal. Is gonna be back
50:11
tomorrow at one o'clock and we're
50:13
gonna have even more South by
50:14
Southwest coverage.
50:16
Keep bringing that to you
50:18
all week long.
50:20
Rayna Sevilla is our technical
50:21
director, Kristen Cabrera is our
50:23
managing producer, and Jimmy Maas
50:25
is our showrunner.
50:26
Special thanks to Rene Chavez
50:28
and Jake Perlman and everyone who
50:30
made this show possible.
50:32
We're coming to you live from the
50:33
Scholz Garten.
50:34
Always a tricky wicked, but
50:36
we made a good run of it
50:38
today.
50:38
Thank you to Scholz Garten, thank
50:40
you to our live audience, and thank
50:42
you for tuning in, spending part of
50:43
your Thursday afternoon here with
50:45
us. We hope you have a fantastic
50:47
South by Southwest 2026.
50:50
We'll see you out on the town.
50:52
I'm your host, Jerry Quijano.
50:53
We will talk to you tomorrow.