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Luke’s Diner: Stay for Dinner · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all In again, Luke's Diner with Scott Patterson
• 0:20
  Speaker 1: an iHeartRadio podcast.
• 0:22
  Speaker 2: Hey Everybody, Scott Patterson, I Am all in Podcast, one
• 0:26
  Speaker 2: of them productions. iHeartRadio Media. I heart podcast. Luke's Diner
• 0:30
  Speaker 2: with the one and Only. Yes, we have our Lisa Lobe. Lisa,
• 0:35
  Speaker 2: how are you welcome to the show.
• 0:39
  Speaker 3: Thank you so much for having me.
• 0:41
  Speaker 2: It is a pleasure. We're excited to get into it
• 0:43
  Speaker 2: with you. Let me tell everybody a little bit about
• 0:46
  Speaker 2: you if they don't already know. You're a Dallas native,
• 0:52
  Speaker 2: you are a Grammy Award winning singer songwriter, and your
• 0:56
  Speaker 2: first number one hit with your platinum singer goal Stay
• 1:01
  Speaker 2: I missed You from Reality Bites making history. Is the
• 1:03
  Speaker 2: first pop artist to top the charts without a recording contract.
• 1:08
  Speaker 2: I did not know that. What an accomplishment. Back in
• 1:12
  Speaker 2: two thousand and four, Lisa co hosted Food Network show
• 1:16
  Speaker 2: called duezl and Lisa with fellow rock musician diezl Zappa.
• 1:19
  Speaker 2: She recently teamed up with Any nominated Voice actress Debbie
• 1:26
  Speaker 2: dry Berry on the single The compost Been as an
• 1:31
  Speaker 2: eco friendly anthem promoting composting. She's a lover of music, obviously,
• 1:35
  Speaker 2: food and our beautiful planet Earth.
• 1:39
  Speaker 3: Welcome, Lisa, thank you so much.
• 1:42
  Speaker 2: Let's get into this with your Food Network show. That
• 1:45
  Speaker 2: was your idea, right, the show was our idea.
• 1:48
  Speaker 3: It was really strange. At the time I was dating
• 1:52
  Speaker 3: deuesel Zappa, it was a million years ago, and he
• 1:55
  Speaker 3: and I were both obsessed with the Food Network. I
• 1:57
  Speaker 3: think it was like sort of early not early days,
• 2:00
  Speaker 3: like middle early days of Food Network. Literally just watching
• 2:03
  Speaker 3: Food Network all the time. It was probably the TVO years,
• 2:06
  Speaker 3: you know, it was before it was after VHS, but
• 2:09
  Speaker 3: before the crazy streaming binge watching we're doing today. But
• 2:13
  Speaker 3: there were so many shows we both loved cooking, interested
• 2:16
  Speaker 3: in cooking, and I put out a record called Cake
• 2:20
  Speaker 3: and Pie with the word and underlined, and which was
• 2:24
  Speaker 3: really philosophical. It was like, if somebody offers you cake
• 2:27
  Speaker 3: and pie, I mean it's also real. If somebody offers
• 2:30
  Speaker 3: me cake and pie, I always just usually want both.
• 2:33
  Speaker 3: I want all of it, and that's like life. I
• 2:35
  Speaker 3: want all of it. If I can, you know, you
• 2:37
  Speaker 3: might as well say sure, I'll have cake and pie.
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  Speaker 3: So it was philosophical, but it also really connected us
• 2:43
  Speaker 3: with a chef that we were friendly with named Mark Tarbell,
• 2:46
  Speaker 3: who's a well known chef in the Arizona area. He's
• 2:48
  Speaker 3: also been on Food Network a lot and has won
• 2:52
  Speaker 3: many Emmys for his shows in Phoenix. But we talked
• 2:56
  Speaker 3: to Mark and we were like, oh, we should do
• 2:58
  Speaker 3: a promotion where we may we play music and then
• 3:01
  Speaker 3: we also make make cake or pie on stage and
• 3:05
  Speaker 3: everybody gets to try it. And Mark was going to
• 3:09
  Speaker 3: be our pie of an roadie and uh. We presented
• 3:12
  Speaker 3: it to Innerscope Records, which was the record company at
• 3:15
  Speaker 3: the time, and they didn't want to support it. They
• 3:18
  Speaker 3: didn't they didn't want to pay for that, uh, interesting
• 3:22
  Speaker 3: marketing thing. We went ahead and did it a couple
• 3:25
  Speaker 3: of times and it was actually very successful and it
• 3:27
  Speaker 3: was really really fun, and so we decided, you know what,
• 3:31
  Speaker 3: let's see maybe the Food Network could fit us in somewhere.
• 3:33
  Speaker 3: We could be a guest on a show, because there's
• 3:36
  Speaker 3: the whole food theme and the baking theme and it's
• 3:39
  Speaker 3: one of our big interests. And so we had a
• 3:41
  Speaker 3: meeting with the Food Network with a producer we knew
• 3:44
  Speaker 3: from Broadway Video, and instead of fitting us into another show,
• 3:48
  Speaker 3: they said, why don't you guys have your own show?
• 3:51
  Speaker 3: So we got our own show, and it was at
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  Speaker 3: the beginning of like Info infotainment, you know, we were
• 3:56
  Speaker 3: going to be to us. It was a way for
• 3:57
  Speaker 3: us to get into the kitchens with all of these
• 3:59
  Speaker 3: profession amazing sometimes world famous chefs go to different cities.
• 4:04
  Speaker 3: Food Network wanted it to be reality based as well.
• 4:07
  Speaker 3: So you see us on tour, playing concerts, doing golf tournaments,
• 4:13
  Speaker 3: you know, and we learned how to bake my mom's
• 4:15
  Speaker 3: special cookies or his mom's special dish. We met with
• 4:20
  Speaker 3: famous chefs and sometimes other celebrities like Bill Murray would
• 4:24
  Speaker 3: come with us down in the basement of this amazing
• 4:27
  Speaker 3: restaurant called Sugar that used to exist in Chicago, and
• 4:29
  Speaker 3: we'd work, we'd cook together, and it was just this great.
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  Speaker 3: It was a lot of eating, but it was It
• 4:36
  Speaker 3: was a great experience and a good experience learning about
• 4:39
  Speaker 3: TV and production and how that works as well.
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  Speaker 2: Wow, So this is the traveling series change the way
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  Speaker 2: you cook or eat it home?
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  Speaker 3: Yeah, I mean everything, because we learned so much from everybody,
• 4:51
  Speaker 3: from fred Eric, who's a great chef out here in
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  Speaker 3: la There's just such a camaraderie between musicians, like the
• 4:58
  Speaker 3: creativity of making something and chefs, and like chefs like
• 5:03
  Speaker 3: my friend Mark Charbell. You go to his restaurant, you
• 5:05
  Speaker 3: always want to get the chocolate dessert, you always want
• 5:08
  Speaker 3: to get the meatballs. It's kind of like when I
• 5:10
  Speaker 3: play concerts. There's certain songs I always have to play,
• 5:13
  Speaker 3: and they always have to be fresh, and they have
• 5:15
  Speaker 3: to be feel like now and engaged, and then you've
• 5:19
  Speaker 3: got some specials that you have, and so it just
• 5:22
  Speaker 3: it Definitely I still have like a lot of the
• 5:26
  Speaker 3: tools that I bought during the making of the show,
• 5:29
  Speaker 3: lots and lots of special things I use in the kitchen.
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  Speaker 3: And it just made me realize that there's nothing too
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  Speaker 3: simple or too complicated in the kitchen and standing next
• 5:41
  Speaker 3: to someone. Although YouTube videos are helpful, but standing next
• 5:44
  Speaker 3: to somebody in the kitchen can really teach you a lot.
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  Speaker 2: Right, do you cook with your children?
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  Speaker 3: I do a little bit. I cook a lot for them.
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  Speaker 3: I do cook with them, especially my son likes to
• 5:55
  Speaker 3: get in the kitchen these days, and sometimes he'll cook
• 5:59
  Speaker 3: for us. Really yeah, well, I don't eat steak, but
• 6:03
  Speaker 3: he loves making steak, hands on steak. He had a
• 6:06
  Speaker 3: friend over and for fun they made nyoki and steak
• 6:10
  Speaker 3: from scratch. I mean, they didn't make the steak from scratch, but.
• 6:12
  Speaker 2: You know what I mean, you personally and as a family,
• 6:16
  Speaker 2: what kind of cakes and pies do you dream about eating?
• 6:19
  Speaker 3: Ugh, I made the best cake for my birthday. One
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  Speaker 3: of my traditions is I like to make my own
• 6:23
  Speaker 3: birthday cake or order it an ice cream cake from
• 6:27
  Speaker 3: Baskin Robins, a chocolate chip ice cream cake, because that's
• 6:30
  Speaker 3: what I had when I was like five or four.
• 6:33
  Speaker 3: I still have the little ballerinas that went on top
• 6:36
  Speaker 3: of that cake. I love that cake. Oh, they're so good,
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  Speaker 3: so good. The frosting what is it even made out of?
• 6:41
  Speaker 3: Like the ice cream? The cones that are clowns? Yeah,
• 6:44
  Speaker 3: the red frosting. It tastes so good. I don't know
• 6:47
  Speaker 3: what that is.
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  Speaker 2: We just polished one off. We're going to get an
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  Speaker 2: I told my wife, I said, reload, reload on this.
• 6:53
  Speaker 2: This is fit. It's like desserts for a week.
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  Speaker 3: Yeah. And it's dangerous too, because you can literally I
• 6:58
  Speaker 3: realized after rushing around them for other kids' birthdays and
• 7:01
  Speaker 3: things like that, and trying to order in advance and
• 7:03
  Speaker 3: getting the perfect cake. You can literally walk in and
• 7:05
  Speaker 3: they have a whole freezer full of beautiful cakes. We
• 7:08
  Speaker 3: even got a strawberry one recently a strawberry ice cream cake.
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  Speaker 3: But anyway, for my birthday, I like making cakes also,
• 7:15
  Speaker 3: and I had just been to oh coincidentally outside of Chicago.
• 7:19
  Speaker 3: I was right near Northwestern and my friend Aaron and
• 7:22
  Speaker 3: Scott and I ordered in from this Italian restaurant pizza.
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  Speaker 3: But we got a dessert that was like a polenta cake,
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  Speaker 3: like a polenta pound cake, and so I sort of
• 7:32
  Speaker 3: replicated that cake. I found a recipe like it, and
• 7:35
  Speaker 3: I messed around with a little bit. But it was
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  Speaker 3: like a polenta pound cake with whipped cream that's mixed
• 7:43
  Speaker 3: with mascropones. So it's like this kind of heavier, not
• 7:47
  Speaker 3: super sweet whipped cream with like a tiny bit of
• 7:49
  Speaker 3: powdered sugar inside of it, and then also stewed peaches,
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  Speaker 3: so you get this like, oh, it was so good.
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  Speaker 3: It's so dense and buttery and heavy because of the polina,
• 8:01
  Speaker 3: and it's got a sweetness from the polenta, but it's
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  Speaker 3: not super super sweet. Oh that was so good.
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  Speaker 2: Okay, I want to go back. And this isn't necessarily
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  Speaker 2: a food question. It's a question you've heard a million
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  Speaker 2: times before, but I don't know the answer to this,
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  Speaker 2: and it's food for my soul because I'm a songwriter
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  Speaker 2: as well. And take us back to before you wrote Stay,
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  Speaker 2: how did that come about? And tell us about recording
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  Speaker 2: it and then releasing it and the sensation of having
• 8:44
  Speaker 2: this hit.
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  Speaker 4: What was that like?
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  Speaker 2: How old were you and what was that like?
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  Speaker 3: I think I was about twenty two or twenty three.
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  Speaker 3: I was like a couple of years out of college,
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  Speaker 3: a year and a half out of college. I had
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  Speaker 3: been writing music since I was a little kid, and
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  Speaker 3: writing music with lyrics since I was in about eighth GID.
• 9:01
  Speaker 3: It's funny. I was just going through some old stuff.
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  Speaker 3: I found the lyrics my friends. I got my two
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  Speaker 3: best friends and I to write this song for our
• 9:08
  Speaker 3: graduating class that we all sung together on stage when
• 9:11
  Speaker 3: we graduated from high school. But it's always been something
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  Speaker 3: I do, is write music. And I was in a
• 9:17
  Speaker 3: band all through college and we made a lot of
• 9:20
  Speaker 3: music in a couple records. But I'd always liked writing songs.
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  Speaker 3: I was a fan of David Bowie and The Cure
• 9:28
  Speaker 3: and the Police, a lot of classic rock. I was
• 9:33
  Speaker 3: not a big singer songwritery person per se, even though
• 9:36
  Speaker 3: that's what I do, I used, you know, I got
• 9:38
  Speaker 3: an electric guitar I think is my first guitar, and
• 9:40
  Speaker 3: then I got a Yamaha acoustic, or maybe one right
• 9:44
  Speaker 3: after the other. But I was really into like The Who,
• 9:46
  Speaker 3: and I don't know, I didn't see myself as like
• 9:49
  Speaker 3: a girl with an acoustic guitar. But then little by
• 9:51
  Speaker 3: little after lugging around a huge vox I mean a
• 9:54
  Speaker 3: jazz chorus amp, because that's what Andy Summers used, that
• 9:59
  Speaker 3: huge j ass chorus amp. And my really heavy strat case,
• 10:04
  Speaker 3: you know, not the soft case, but the hard case.
• 10:06
  Speaker 3: They're very, very heavy. I'm at the teat five to
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  Speaker 3: two person and just slinging an acoustic guitar and a
• 10:14
  Speaker 3: soft shell bag on your back or one of those
• 10:16
  Speaker 3: really cheap kind of almost cardboardy cases. That became more
• 10:20
  Speaker 3: of my thing. It was quieter when I would shyly
• 10:23
  Speaker 3: write songs in my room, even though I still love
• 10:27
  Speaker 3: electric guitars and playing them. But I sort of became
• 10:30
  Speaker 3: a singer songwriter with an acoustic guitar. Although when you
• 10:33
  Speaker 3: listen back the Cure and led Zeppelin and The Who
• 10:37
  Speaker 3: and everybody else have a lot of big acoustic guitar.
• 10:39
  Speaker 2: Rock songs that hole Who's Next Is it pretty much
• 10:42
  Speaker 2: an acoustic album.
• 10:43
  Speaker 3: That's beautiful, a lot of and rock with acoustic. But yeah,
• 10:47
  Speaker 3: I love music so much. But anyway, so I sort
• 10:50
  Speaker 3: of avoided writing personal songs. My point is I avoided
• 10:54
  Speaker 3: writing songs that felt super super personal. I thought I
• 10:57
  Speaker 3: was being oblique, somebody else said to me the other day.
• 11:01
  Speaker 3: I thought I was. When I look back at some
• 11:03
  Speaker 3: of my early songs, they're pretty obvious. But I didn't
• 11:06
  Speaker 3: know that. I thought I was being kind of poetic
• 11:07
  Speaker 3: and abstract. But for the first time, I kind of
• 11:11
  Speaker 3: let myself write a song about something that was going
• 11:14
  Speaker 3: on in my life that was kind of straightforward about
• 11:19
  Speaker 3: a relationship, about the relationship I had. It was actually
• 11:22
  Speaker 3: with my producer boyfriend. He was my producer and my
• 11:24
  Speaker 3: boyfriend for many years now. I still am good friends
• 11:27
  Speaker 3: with him, and he does most of the photography you
• 11:29
  Speaker 3: see if me, the professional photography you see he does.
• 11:32
  Speaker 3: But anyway, that's on a side. I wrote something that
• 11:35
  Speaker 3: just like we were having an argument and I'm like ah,
• 11:37
  Speaker 3: and it was like writing about that, and that's where
• 11:41
  Speaker 3: it started. Lyrically, at the same time, I had just
• 11:44
  Speaker 3: signed with BMI a couple of years earlier, the organization
• 11:47
  Speaker 3: that helps to collect your royalties and when your songs
• 11:52
  Speaker 3: were played on the radio. And they're a great resource
• 11:54
  Speaker 3: for up and coming musicians as well, because it's just
• 11:56
  Speaker 3: it's a place that's not a record company or a
• 11:58
  Speaker 3: publishing company. That's great community of professional music people. But anyway,
• 12:03
  Speaker 3: so I heard through one of the people I worked
• 12:05
  Speaker 3: with there that Daryl Hall was looking for solo songs
• 12:08
  Speaker 3: for a Daryl Hall record, and I'm a huge fan
• 12:10
  Speaker 3: of Hall of Notes as well, and I was trying
• 12:13
  Speaker 3: to write a song that was like one of those
• 12:14
  Speaker 3: R and B kind of Sarah smiles, Sarah smile kind
• 12:17
  Speaker 3: of songs. So that's where the music groove came from.
• 12:22
  Speaker 3: I very soon thereafter found out that opportunity was not
• 12:26
  Speaker 3: happening at all. So I started putting my lyrics to
• 12:28
  Speaker 3: those chords, and the song lyrics go off in some
• 12:31
  Speaker 3: different directions, but that's where it started. I finished writing
• 12:34
  Speaker 3: it when I was at Berkeley Summer School in Boston.
• 12:37
  Speaker 3: I went to summer school there weirdly as a grown up,
• 12:40
  Speaker 3: you know, I thought I was so grown up. I
• 12:41
  Speaker 3: was in my early twenties, but mostly it's teenage kids
• 12:45
  Speaker 3: and honestly mostly teenage boys at the time. And I
• 12:49
  Speaker 3: finished the song there and I and then there were
• 12:52
  Speaker 3: some record companies interested in New York City that were
• 12:55
  Speaker 3: getting interested in signing me. I was doing all the
• 12:57
  Speaker 3: different music festivals and south By Southwest and things like that,
• 13:01
  Speaker 3: and so one of the record companies had given me
• 13:05
  Speaker 3: a demo deal, where they give you some money to
• 13:07
  Speaker 3: make a recording. So I was recording a few songs
• 13:09
  Speaker 3: with a producer named Kevin Salem, and we did a
• 13:13
  Speaker 3: version of Stay that was kind of more rock because
• 13:15
  Speaker 3: I just wanted to. I'm like, why is all my
• 13:16
  Speaker 3: music so acoustic? You know, can't I make it more rock?
• 13:19
  Speaker 3: And I had a band and everything. But then Juan Fatino,
• 13:23
  Speaker 3: who is the producer I was talking about, we had
• 13:25
  Speaker 3: made it. We had made a recording of a bunch
• 13:27
  Speaker 3: of songs already. He's like, let me take a let
• 13:29
  Speaker 3: me take a stab at this with you. So we
• 13:32
  Speaker 3: took the band to his apartment in New York City
• 13:34
  Speaker 3: on fifty second Street, his one his two bedroom apartment
• 13:37
  Speaker 3: where he had set up a little studio which was
• 13:39
  Speaker 3: sort of unusual at the time, and we recorded, you know,
• 13:43
  Speaker 3: with the drums in one room and the bass in
• 13:45
  Speaker 3: the other room and this New York City apartment and
• 13:49
  Speaker 3: recorded to a DATS, which are basically like VHS tapes
• 13:54
  Speaker 3: or Beta tapes actually, and then I recorded my vocal
• 13:57
  Speaker 3: in the closet with those kind of barn do that
• 14:00
  Speaker 3: kind of wiggle on their hinges that hang down from
• 14:03
  Speaker 3: the ceiling. And we did get a really nice mic,
• 14:06
  Speaker 3: a C twelve that we rented. But we had been
• 14:10
  Speaker 3: doing a lot of recordings and so this was We
• 14:12
  Speaker 3: did a handful of songs, including Stay, and so that's
• 14:16
  Speaker 3: how the song was recorded and mostly recorded and written.
• 14:21
  Speaker 3: And then the opportunity came up for Reality bites Ethan Hawk,
• 14:25
  Speaker 3: who was a friend of mine. I had met him
• 14:27
  Speaker 3: through another friend from college, some actor friends. I was
• 14:31
  Speaker 3: doing a lot of acting in theater in college as well,
• 14:34
  Speaker 3: and one of our common friends introduced me to Ethan Hawk,
• 14:38
  Speaker 3: and he was one of my neighbors, and we just
• 14:40
  Speaker 3: there was just a huge group of us that hung
• 14:42
  Speaker 3: out all the time. We were involved in Ethan's theater company.
• 14:45
  Speaker 3: I wrote music for his plays. We all went to
• 14:48
  Speaker 3: go see each other play music and do theater and
• 14:51
  Speaker 3: film openings and whatever, you know, playwrights and so there
• 14:55
  Speaker 3: were a lot of different things that happened. But along
• 14:57
  Speaker 3: the way, Ethan asked me for a copy of my
• 14:59
  Speaker 3: song's Stay to pass along to Stacy Cher and Ben
• 15:03
  Speaker 3: Stiller and Karen Rackman and the people involved in the
• 15:06
  Speaker 3: movie Reality Bites, and they decided to put my song
• 15:09
  Speaker 3: into the movie in the final credits. And then RCA
• 15:12
  Speaker 3: Records was making a film what's it called again? Soundtrack?
• 15:20
  Speaker 3: A soundtrack and Ron Fair, who was very successful in soundtracks,
• 15:24
  Speaker 3: he asked, if you know, we could put the song
• 15:26
  Speaker 3: Stay on there. So that's why I'm an independent artist
• 15:29
  Speaker 3: at the time, because we licensed the song to them,
• 15:31
  Speaker 3: we did not sign with them, so I was a
• 15:34
  Speaker 3: person without a label in a good way.
• 15:37
  Speaker 2: And then.
• 15:40
  Speaker 3: The movie came out and this a radio station down
• 15:44
  Speaker 3: in Houston called KRBE wanted to put the song out
• 15:47
  Speaker 3: as a single, and so we did that and it
• 15:50
  Speaker 3: started going up the charts. And then RCA really jumped
• 15:54
  Speaker 3: on the bandwagon and are really great radio reps headed
• 15:57
  Speaker 3: off by our friend Skip Bishop, who good friends with
• 16:00
  Speaker 3: the head of the radio department. They pushed it and
• 16:04
  Speaker 3: they did the thing, and the song kept moving up
• 16:06
  Speaker 3: the charts, and it went to number one. Wow without
• 16:09
  Speaker 3: a label.
• 16:10
  Speaker 2: Wow.
• 16:10
  Speaker 3: And actually right now it's the anniversary of it going
• 16:12
  Speaker 3: to number one three weeks in August thirty one years ago.
• 16:16
  Speaker 2: Oh, that's fantastic.
• 16:17
  Speaker 3: It's incredible. That's incredible. It was so exciting. And luckily,
• 16:20
  Speaker 3: I have so many friends and family, really good friends
• 16:24
  Speaker 3: that I've had since I was once, since I was born.
• 16:26
  Speaker 3: Literally our moms were pregnant together. But I have a
• 16:28
  Speaker 3: really solid set of friends from all eras of my
• 16:32
  Speaker 3: life that I keep up with, and so to be
• 16:34
  Speaker 3: able to have that, and also Juan, who I was
• 16:37
  Speaker 3: working with, is a very nostalgic person who also loves
• 16:40
  Speaker 3: the history of music and the excitement of having a
• 16:43
  Speaker 3: number one song, So we got to it was good
• 16:46
  Speaker 3: to have all those friends and family around to really
• 16:50
  Speaker 3: remember that it was actually happening. Because I'm a person
• 16:52
  Speaker 3: who's like, Okay, now what's next. Okay, now we're going
• 16:54
  Speaker 3: on tour. Okay, now I'm going to get the record label.
• 16:56
  Speaker 3: It's hard to sit and be in the moment. Those
• 17:00
  Speaker 3: people really helped out with them.
• 17:02
  Speaker 2: That's fantastic. You know, I too, am a huge fan
• 17:05
  Speaker 2: of Bowie.
• 17:07
  Speaker 3: Which is your favorite? What are your favorite records?
• 17:09
  Speaker 2: You know, Ziggy start Us for me, I mean they're
• 17:14
  Speaker 2: all great, but the early stuff, yeah.
• 17:16
  Speaker 3: Hunky Dory and Ziggy Stardust.
• 17:18
  Speaker 2: Yeah, just fantastic stuff. But the songwriting for such a
• 17:23
  Speaker 2: young guy, you know, and these beautiful songs that he
• 17:27
  Speaker 2: wrote were just remarkable. And this I even listened. I
• 17:30
  Speaker 2: even listened to the stuff when he was sixteen seventeen
• 17:33
  Speaker 2: that he was releasing, all these.
• 17:35
  Speaker 3: Very childlike Jones things.
• 17:37
  Speaker 2: Yeah, they're very yeah, wow.
• 17:39
  Speaker 3: Like when I'm five, right, right, I'm five. It's so cool.
• 17:43
  Speaker 3: But I love the it just takes me to a
• 17:47
  Speaker 3: place that's so mysterious and it's other world. It's otherworldly,
• 17:52
  Speaker 3: and I don't always know what he's talking about. I
• 17:54
  Speaker 3: got to meet him once and I read you really
• 17:57
  Speaker 3: yes in the studio and I really really wanted to
• 17:59
  Speaker 3: ask him about the Beuley Brothers, and I didn't because
• 18:02
  Speaker 3: you know, our time was short and it was just
• 18:04
  Speaker 3: small talk. Hi, how are you doing this to meet you?
• 18:06
  Speaker 3: It was before cell phones really, so there's no little
• 18:09
  Speaker 3: photo or anything. But I can't believe I got to
• 18:12
  Speaker 3: meet him. I wish, yeah, you know, he's so talented.
• 18:17
  Speaker 2: I know, I can't remember an artist or someone in
• 18:23
  Speaker 2: the entertainment isn't passing away and having it affect me
• 18:26
  Speaker 2: so deeply. I mean, it gutted me for three days,
• 18:29
  Speaker 2: and I didn't know why. So I called back home
• 18:32
  Speaker 2: my buddies in my old band in high school and
• 18:34
  Speaker 2: growing Where are you from? Southern New Jersey, PHILADELPHIAA okay?
• 18:38
  Speaker 2: And and they agreed they were gutted the same way
• 18:43
  Speaker 2: I was. There was just something about Bowie that was
• 18:45
  Speaker 2: different from everybody else.
• 18:46
  Speaker 3: I think. Also, we didn't really know he was really sick, right,
• 18:50
  Speaker 3: I didn't really know. I didn't get the time to
• 18:52
  Speaker 3: mourn the lung goodbye. And yeah, and he was so young,
• 18:59
  Speaker 3: you know. Also, I mean, like Stevie Rayvaughan, that was terrible.
• 19:02
  Speaker 3: I remember crying in the kitchen when that happened. That
• 19:05
  Speaker 3: was just horrible.
• 19:07
  Speaker 2: There's there's a great video of him on Jules Holland
• 19:10
  Speaker 2: from and.
• 19:10
  Speaker 3: He played with David Bowie.
• 19:12
  Speaker 2: Yeah.
• 19:13
  Speaker 3: I got to see him play with David.
• 19:14
  Speaker 2: Bowie, Stevie Rayvaughan and David Bowie.
• 19:16
  Speaker 3: Yeah, from the Let's Dance Tour, the Left Dance Record.
• 19:20
  Speaker 2: Yeah, and I got to say that duet with Freddie
• 19:23
  Speaker 2: Mercury is probably the best duet in the history.
• 19:27
  Speaker 3: I don't love it. I'm I don't love it, and
• 19:30
  Speaker 3: I love Queen. Oh my god. I was at I
• 19:33
  Speaker 3: was at Live AID in nineteen eighty four in London.
• 19:37
  Speaker 3: I saw it. I saw saw it. I was in
• 19:40
  Speaker 3: the audience. Oh, I saw all of that. I was there.
• 19:45
  Speaker 3: I was there, and I was studying theater. And then
• 19:49
  Speaker 3: I dragged a couple of friends. I'm like, We've got
• 19:51
  Speaker 3: to go see this thing.
• 19:52
  Speaker 2: You witnessed that duet.
• 19:53
  Speaker 3: I was there. I was like halfway back in the.
• 19:56
  Speaker 2: In the just blow your hair back.
• 19:58
  Speaker 3: Yeah, I couldn't believe it. Yeah, but I mean I
• 20:01
  Speaker 3: still I don't. It's not my favorite song. I mean
• 20:04
  Speaker 3: I've gotten to love it, but yeah, I don't know.
• 20:08
  Speaker 2: That song kills me.
• 20:12
  Speaker 3: Freddie Mercury. I never got to see them live other
• 20:14
  Speaker 3: than Live Aid.
• 20:15
  Speaker 2: I saw Queen at the Tower Theater. I think at
• 20:18
  Speaker 2: the Tower Theater in Philadelphia when I was a kid, Wow,
• 20:22
  Speaker 2: Tower Theater. Everybody the Tower Theater was a small, like
• 20:26
  Speaker 2: you know, thousand thousand theater fifteen hundred, yeah, maybe more,
• 20:29
  Speaker 2: but everybody played the Tower Theater. They came through Philadelphia.
• 20:34
  Speaker 2: If they didn't play the Spectrum, they played the Tower Theater.
• 20:36
  Speaker 3: It's so much better seeing someone in a theater than
• 20:40
  Speaker 3: in an arena. It's just so much better. There's an excitement.
• 20:44
  Speaker 3: And if you have really good tickets, like you're up
• 20:46
  Speaker 3: in the first five rows, basically it's okay. But you
• 20:51
  Speaker 3: get so far back in those places and it's just
• 20:53
  Speaker 3: the people are these tiny little dolls. You can't it's
• 20:58
  Speaker 3: like you're not there. It's it's, it's it's and the
• 21:02
  Speaker 3: sound it doesn't. You know, it's really hard to make
• 21:04
  Speaker 3: those concerts in those arenas. They're not set out for music.
• 21:09
  Speaker 3: Some people play well like a Foo Fighter's plays well
• 21:13
  Speaker 3: in an arena, but still like to see them in
• 21:15
  Speaker 3: a smaller space is really exciting.
• 21:26
  Speaker 2: All right, back to cakes. Okay, let's shift gears. So
• 21:31
  Speaker 2: you also love coffee. What's your perfect coffee order? And
• 21:34
  Speaker 2: do you eat cake with the coffee?
• 21:36
  Speaker 3: Sometimes? Yeah, although I will say sometimes after I've eaten
• 21:38
  Speaker 3: the cake with the coffee, I'm like, that was too
• 21:41
  Speaker 3: sweet because I put sugar in the coffee. You know,
• 21:43
  Speaker 3: it's too sweet. It's too sweet. Like you want to
• 21:46
  Speaker 3: get one of those, like really grainy scones, which I'm
• 21:49
  Speaker 3: not a big scone fan. I like them at the
• 21:51
  Speaker 3: British like Tea House plays down in the West Village.
• 21:55
  Speaker 3: They make a really good scone, but sometimes they're too
• 21:59
  Speaker 3: they like coat the roof of your mouth in this
• 22:01
  Speaker 3: gross way. But there's a scone that they used to
• 22:03
  Speaker 3: sell it Pete's Coffee that I think came from. I
• 22:07
  Speaker 3: don't know where it came from because I got one recently.
• 22:09
  Speaker 3: Where was I where they sold them? But they it
• 22:11
  Speaker 3: has like dried cherries and flax seeds and it's like
• 22:14
  Speaker 3: whole wheat, so it's like sweet but not too sweet.
• 22:17
  Speaker 3: But anyway, my favorite coffee order is when I go
• 22:20
  Speaker 3: to Starbucks. It's a flat white with two percent milk,
• 22:23
  Speaker 3: a short like the tiny size or if the coffee
• 22:27
  Speaker 3: is really really good at Misto. Basically I want to
• 22:30
  Speaker 3: get six ounces of espresso or really strong coffee, and
• 22:34
  Speaker 3: I want to have a half a cup of steamed
• 22:37
  Speaker 3: but not frothy. That's why the flat white is good
• 22:39
  Speaker 3: because it mixes in with the coffee. It's not like
• 22:41
  Speaker 3: the cappuccino or it sits on top of the coffee.
• 22:44
  Speaker 3: It really bums me out. Even though it's really cute looking.
• 22:46
  Speaker 3: But I want them the hot milk to be mixed
• 22:49
  Speaker 3: with the coffee and then I want a tea spoon
• 22:51
  Speaker 3: of sugar. That's what I want. What do you want?
• 22:54
  Speaker 3: What do you want?
• 22:55
  Speaker 2: I like it. I like coffee with a bit of
• 22:58
  Speaker 2: honey and tea with some honey. And you're right. I
• 23:01
  Speaker 2: can't eat anything sweet with it because it's too much sweet.
• 23:03
  Speaker 3: It's like it's just like it kind of hurts your throat.
• 23:05
  Speaker 3: I do like maple every once in a while, I
• 23:07
  Speaker 3: do my maple syrup. I don't love honey in my coffee.
• 23:10
  Speaker 3: I don't like honey a lot. I just realized I
• 23:13
  Speaker 3: was eating something the other day, like a cake, and
• 23:15
  Speaker 3: it was sweetened with honey. Oh no, I know what.
• 23:17
  Speaker 3: It was one of those. It was one of those
• 23:19
  Speaker 3: snack bars that's like like a real I don't like
• 23:22
  Speaker 3: protein bars. I don't eat any of that. But there's
• 23:25
  Speaker 3: one that's made with just like peanut, butter, honey, chocolate chips.
• 23:29
  Speaker 3: It's the and I was eating one of those, and
• 23:32
  Speaker 3: I was like, this is so good. It almost tastes
• 23:34
  Speaker 3: like tastes like cookie dough, except it has that honey
• 23:36
  Speaker 3: flavor like I don't.
• 23:38
  Speaker 2: I'm not a Fanny flavor. I'm a big honey guy love.
• 23:42
  Speaker 3: I know it's good for you. I put it in
• 23:45
  Speaker 3: warm water if I need to soothe my throat.
• 23:47
  Speaker 2: Yeah, especially going to say the flavor, I have.
• 23:50
  Speaker 3: It a like Russia Shana. They're sweet New Year, but
• 23:53
  Speaker 3: I don't love the taste of honey.
• 23:56
  Speaker 2: Let's talk about compost ben your eco friendly anthem, just
• 24:00
  Speaker 2: does that mindset show up and how you shop and
• 24:04
  Speaker 2: how you cook at home as well?
• 24:06
  Speaker 3: Yeah, I mean it's funny. I made this song with
• 24:08
  Speaker 3: Debbie dry Berry, who's a very well known voiceover artist,
• 24:12
  Speaker 3: especially and she started getting back into music. She started
• 24:15
  Speaker 3: in music, and she was making an album of all
• 24:18
  Speaker 3: like eco friendly songs, and so I said, we got
• 24:21
  Speaker 3: to do it, but we can't hit people over the
• 24:23
  Speaker 3: head with it. It has to sound like a real song.
• 24:25
  Speaker 3: I've made so many children's records myself, and it's a
• 24:29
  Speaker 3: real thing for all of us to always make songs
• 24:31
  Speaker 3: that you know, sometimes have a lesson like I love
• 24:33
  Speaker 3: Free to be you and me, and had all these
• 24:35
  Speaker 3: great lessons and values imbued and embedded in the songs.
• 24:41
  Speaker 3: But it was I don't know, it was just like
• 24:43
  Speaker 3: in a fun good way, not in that annoying like
• 24:47
  Speaker 3: teacher eway, but anyway, So yeah, I am kind of obsessed.
• 24:52
  Speaker 3: In fact, I want somebody to create an oprah I
• 24:54
  Speaker 3: call it an oprah app where you can actually because
• 24:57
  Speaker 3: I'll stand in front of grapes for like three minutes wondering,
• 25:01
  Speaker 3: like the real the grapes that are not organic there
• 25:05
  Speaker 3: actually taste better than the organic ones today? How far
• 25:10
  Speaker 3: did you have to drive to the grocery store to
• 25:12
  Speaker 3: get the organic thing? You know, making these decisions what's
• 25:16
  Speaker 3: better for the earth, And I wish there was a
• 25:17
  Speaker 3: way you could like plug all that into a computer.
• 25:20
  Speaker 3: And they're like, you know it, just get the regular
• 25:22
  Speaker 3: Colgate toothpaste at the drug store two blocks from your house.
• 25:25
  Speaker 3: It's better for the earth than you know, making your
• 25:29
  Speaker 3: own toothpaste that you had to drive thirty miles to
• 25:32
  Speaker 3: get the salt from the salt lag or whatever. I
• 25:35
  Speaker 3: don't know, I'm just making that up, but I really
• 25:37
  Speaker 3: it really affects me all the time. I get kind
• 25:40
  Speaker 3: of obsessed. But there's so much information out there and
• 25:44
  Speaker 3: so many variables, I can get a little stuck. But yeah,
• 25:47
  Speaker 3: we have our compost bin under our sink. It's like
• 25:51
  Speaker 3: an easy one where you just like put all the
• 25:53
  Speaker 3: things you're supposed to put in the compost bin and
• 25:55
  Speaker 3: we could put them in the green garbage bin.
• 25:57
  Speaker 2: There you go. Yeahs all right, here's here's another. You
• 26:02
  Speaker 2: are a rock star, you simply are, and you have
• 26:05
  Speaker 2: been for over thirty years. If you could sit down
• 26:08
  Speaker 2: for dinner, okay with three rock musicians? Yeah, what kind
• 26:13
  Speaker 2: of food would you serve? And who would you want
• 26:16
  Speaker 2: at that dinner?
• 26:17
  Speaker 3: I hate this question, no offense.
• 26:19
  Speaker 2: That's why we ask it.
• 26:20
  Speaker 3: I don't. I don't, that's so hard. I mean, we
• 26:23
  Speaker 3: just talked about David Bowie. That would be great. Oh gosh.
• 26:28
  Speaker 3: Like I love the police, but I don't know if
• 26:30
  Speaker 3: they need to be at the dinner. I love talking
• 26:32
  Speaker 3: to Stuart Copeland and he's really interesting. But and Andy
• 26:37
  Speaker 3: Summers too.
• 26:39
  Speaker 2: About Joni Mitchell? Would you want her there?
• 26:41
  Speaker 3: Uh no, wait a minute, Joan Bi Prince Prince really
• 26:48
  Speaker 3: would be really interesting. I'm curious what he has to say.
• 26:50
  Speaker 3: He may not talk a lot, though. That's the other
• 26:51
  Speaker 3: thing that people I like, Prince Freddie Mercury, oh, Brian May.
• 27:00
  Speaker 3: Some of these folks are very introverted. You know, like
• 27:04
  Speaker 3: the cure. If you're talking to Robert Smith, he's so introverted.
• 27:07
  Speaker 2: Mm hmmm.
• 27:09
  Speaker 3: Ricky Lee Jones is great. She wrote a great autobiography,
• 27:12
  Speaker 3: Oh so good. A lot of voice, the Go Gos.
• 27:16
  Speaker 3: I'm singing with the Go Gos in a couple of nights.
• 27:17
  Speaker 3: Those guys are really fun to talk to.
• 27:20
  Speaker 2: Where are you going to be with them?
• 27:21
  Speaker 3: A fundraiser for an organization called muzak. You can find
• 27:25
  Speaker 3: it online and they have guest singers singing with them
• 27:28
  Speaker 3: as well as Robin Hitchcock with Lowell toll Hurst playing drums.
• 27:32
  Speaker 3: It's going to be in Larchmont area, but I'm looking
• 27:35
  Speaker 3: to see if I can find some of the music
• 27:36
  Speaker 3: I listen to. This is the I don't I this
• 27:39
  Speaker 3: is too hard of a question. I can't even you
• 27:41
  Speaker 3: know what.
• 27:42
  Speaker 2: We don't want to stress you out.
• 27:43
  Speaker 3: It's stressing me out. And I'd probably at the meal
• 27:46
  Speaker 3: there'd be some kind of like I'd have to ask
• 27:48
  Speaker 3: to see what kind of protein people eat, you know,
• 27:50
  Speaker 3: like m because I could do like a fish thing
• 27:52
  Speaker 3: or a veggie thing.
• 27:53
  Speaker 2: What about like McDonald's McDonald's with Ozzy Osbourne, you know Ozzy.
• 27:58
  Speaker 3: So it was so sweet Junia is really interesting, how
• 28:02
  Speaker 3: I like. I enjoyed speaking to a Steve Vai. He's
• 28:05
  Speaker 3: a really interesting, interesting guy, really kind, really smart. But
• 28:13
  Speaker 3: I'm mentioning people like that. I have spoken to it
• 28:15
  Speaker 3: great linked like, uh.
• 28:18
  Speaker 2: Have you met Neil Young?
• 28:20
  Speaker 3: I have met him a couple of times. I met
• 28:24
  Speaker 3: him a couple of times. He was he was nice.
• 28:27
  Speaker 3: We didn't talk a lot, but he was very nice.
• 28:30
  Speaker 2: What about Steven Stills?
• 28:32
  Speaker 3: He's also nice. Yeah, I'm friendly with his son, Chris Stills.
• 28:35
  Speaker 3: And I met Stephen Stills a number of times along
• 28:38
  Speaker 3: the way as well.
• 28:39
  Speaker 2: I was in Hawaii and he in Lahaina and he
• 28:43
  Speaker 2: walked into the bar restaurant in the afternoon with a
• 28:47
  Speaker 2: guitar and starts and played a set.
• 28:50
  Speaker 3: That's so cool. What restaurant were you at?
• 28:52
  Speaker 4: Oh?
• 28:52
  Speaker 2: I can't remember.
• 28:53
  Speaker 3: This is just like the Earl just there the other day.
• 28:55
  Speaker 3: WHI It was really great.
• 28:57
  Speaker 2: He was fantastic.
• 28:59
  Speaker 3: Musicians are so interesting to hang out with and talk to.
• 29:03
  Speaker 3: They've they've been everywhere. They often have a really great
• 29:07
  Speaker 3: sense of humor. Not to like, not to like generalize,
• 29:14
  Speaker 3: but there's so many great people to talk to and
• 29:18
  Speaker 3: hang out with. I don't it's too hard of a question.
• 29:22
  Speaker 2: We're gonna, we're gonna, we're gonna get by that question.
• 29:24
  Speaker 2: Thank you appreciate it. I'm gonna wait any longer.
• 29:30
  Speaker 3: I know. I can't. I can't.
• 29:32
  Speaker 2: All right, you walk into Luke Steiner. Okay, if there
• 29:35
  Speaker 2: was a Lukes diner and you're walking into it, Okay,
• 29:37
  Speaker 2: what would you order? Where would you sit?
• 29:40
  Speaker 3: Oh that I'm between a counter and a window?
• 29:45
  Speaker 2: Okay, good?
• 29:46
  Speaker 3: Yes, Like I love a booth, but these days my hips,
• 29:49
  Speaker 3: I don't know. It's not always comfortable sitting in a booth,
• 29:51
  Speaker 3: even though I love booths. I would say counter. I
• 29:54
  Speaker 3: love counters. I would order. I mean, I'm trying to
• 30:06
  Speaker 3: think what I would actually like to eat, Like things,
• 30:10
  Speaker 3: certain things look great on camera, but I don't actually
• 30:12
  Speaker 3: feel like eating them, like chocolate chip pancakes, but like
• 30:14
  Speaker 3: I don't actually love eating a bunch of pancakes at
• 30:18
  Speaker 3: one sitting, I really do.
• 30:22
  Speaker 2: Like.
• 30:24
  Speaker 3: The first thing that's coming to mind is just like
• 30:27
  Speaker 3: a cheese sandwich with like bread, iceberg, lettuce, mayonnaise, lettuce,
• 30:32
  Speaker 3: like not shredded iceberg pieces of lettuce. Do I have
• 30:35
  Speaker 3: an aversion just shredded lettuce on sandwiches, tomato, coca cola
• 30:42
  Speaker 3: potato chips nice, that would be good. Maybe some carrots.
• 30:46
  Speaker 3: I always have to have some vegetables on the side.
• 30:50
  Speaker 2: Lisa, thank you for your time.
• 30:53
  Speaker 3: We'll have to figure out the dinner.
• 30:55
  Speaker 2: Yes, and you know we'd love to have you back
• 30:58
  Speaker 2: on and good luck with all your future projects. Thank
• 31:01
  Speaker 2: you and latest updates for Lisa's project new music tour dates.
• 31:05
  Speaker 2: Visit www dot Lisa lobe dot com and follow us
• 31:09
  Speaker 2: on social media at Lisa Lobe. Lisa. Thank you so much,
• 31:13
  Speaker 2: best fans on the planet. Thanks for all your downloads.
• 31:15
  Speaker 2: Keep the cards and letters come and remember where you lead,
• 31:18
  Speaker 2: we will follow.
• 31:19
  Speaker 4: Stay safe everyone, Hey, everybody
• 31:49
  Speaker 2: And also forget Follow us on Instagram at I Am
• 31:53
  Speaker 2: all In podcast and email us at Gilmour at iHeartRadio
• 31:58
  Speaker 2: dot com.