Latest / Story Scaling / Building 'Flavors of NWA' with John Engleman

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Building 'Flavors of NWA' with John Engleman · Story Scaling

• 0:00
  Speaker 1: We are podcastvideoscom.
• 0:01
  Speaker 1: Our goal is to educate, enlighten, engage and entertain.
• 0:05
  Speaker 1: We believe in the power of love and transformation through storytelling, friends and family.
• 0:14
  Speaker 1: We are back with another episode of Story Scaling.
• 0:18
  Speaker 1: I am Bang of podcastvideoscom.
• 0:20
  Speaker 1: As you know, we are the leading resource for all things audio and video on the planet, and I'm here with a good brother of mine, none other than John Engelman.
• 0:29
  Speaker 1: John Engelman, I'm excited to have you.
• 0:31
  Speaker 1: Thanks for having me.
• 0:32
  Speaker 1: I appreciate it.
• 0:32
  Speaker 1: Our mutual friend, chris had a lot of great things to say about you.
• 0:35
  Speaker 1: I did some research and I'm like man, you got some amazing stuff going on with flavors of Northwest Arkansas.
• 0:41
  Speaker 1: Well, thank you.
• 0:42
  Speaker 1: I hope some of them are true.
• 0:43
  Speaker 1: Yeah, so, john, I'm gonna read this bio, okay, and you feel free to jump in here.
• 0:48
  Speaker 1: Take whatever out you want to take out.
• 0:50
  Speaker 1: Let's add to it.
• 0:51
  Speaker 1: I want to make sure this represents you perfectly great, okay, here we go.
• 0:55
  Speaker 1: It says john engelman is the host of flavors of northwest arkansas, a podcast dedicated to capturing the stories by in the region's thriving food scene.
• 1:04
  Speaker 1: Originally from Dallas, john worked in restaurants as a teenager before building a career in radio, television, news and public relations.
• 1:16
  Speaker 1: Now based in Northwest Arkansas, he's returned to his audio roots to spotlight the chefs, bakers, brewers and entrepreneurs who make the local food community special, who make the local food community special With flavors of Northwest Arkansas.
• 1:24
  Speaker 1: John aims to create a welcoming space where guests can share their journeys honestly, in their own words.
• 1:31
  Speaker 1: That's great, is that it?
• 1:33
  Speaker 1: Sure, that works for me.
• 1:35
  Speaker 1: Shout out to Chris for that.
• 1:36
  Speaker 1: Oh, chris is great.
• 1:36
  Speaker 1: Tell me you were saying a little bit off camera.
• 1:40
  Speaker 1: So Chris is one of our.
• 1:41
  Speaker 1: I mean, like you said, just great guys.
• 1:43
  Speaker 1: That was my point.
• 1:44
  Speaker 1: So how do you know Chris?
• 1:47
  Speaker 2: It started in, I'm going to say, 2009, 2010.
• 1:51
  Speaker 2: Chris was a sports writer up here and I was the sports anchor at Channel 5 back then Cap it Sound 5 News Right on and we would just cover the same events and just became friendly through that and got to know him a little bit and Chris is great Love what he's doing right now.
• 2:07
  Speaker 1: By the way, love Chris.
• 2:08
  Speaker 1: He's the best though, but this is not about Chris right now.
• 2:10
  Speaker 1: Chris is not in.
• 2:11
  Speaker 1: Are you sure?
• 2:12
  Speaker 1: Can we make it about Chris a little bit?
• 2:13
  Speaker 1: No, chris is not in the hot seat.
• 2:15
  Speaker 1: John, I got some questions.
• 2:18
  Speaker 1: We could take it wherever we want to take it out.
• 2:26
  Speaker 1: I want it to be conversational, relaxing, just kind of, you know, chill, uh.
• 2:28
  Speaker 1: But let's start with the with the restaurant experience.
• 2:30
  Speaker 2: Um, what was kind of you know your experience then, and some of the roles that you know you kind of worked in I gotta tell you, um, when I was 16 years old okay, this was in texas, this is in dallas right on, when you're 16, you could finally get a job.
• 2:42
  Speaker 2: That wasn't like mowing lawns or anything like that.
• 2:44
  Speaker 2: You get a job at an actual place, sir.
• 2:46
  Speaker 2: Like you know, you're when you're a kid and you go you go eat with your family.
• 2:50
  Speaker 2: It's usually for, like an occasion or something like that.
• 2:52
  Speaker 2: It was always fun going to eat at places, so I decided well, what better job would it be than to go work at a restaurant?
• 2:58
  Speaker 2: Yeah, yeah.
• 2:59
  Speaker 2: So myself, me and my, my very friend, who's still my best friend today.
• 3:04
  Speaker 2: Oh, right on, we were a couple of 16-year-olds and got a job at a place called Tolbert's Chili Parlor in Dallas and they've since moved to Grapevine, but it was like smack dab in the middle of Dallas and we worked there.
• 3:18
  Speaker 2: And you know we were working with the—we were very impressionable kids working with 20 and 30-year-old folks and we worked there three months that summer before going back to school, high school, whatever, and it was.
• 3:31
  Speaker 2: We still talk about those stories today.
• 3:33
  Speaker 2: Wow, and you know, from that point, in the summers I always worked in restaurants.
• 3:37
  Speaker 2: Then, in college, I worked in restaurants and even a little after college, sure, so it was always front of house.
• 3:43
  Speaker 2: It was always that first job was as a host.
• 3:46
  Speaker 2: Yep, my friend's first job there was bussing tables, so he was the one that was going on with cash every night.
• 3:51
  Speaker 2: I was the one that had to wait two weeks for the paycheck, so I always thought I picked the wrong thing, at least at that point.
• 3:59
  Speaker 2: Anyway, eventually, other places I waited tables and then bartended in college.
• 4:03
  Speaker 2: Anyway, eventually I went to other places.
• 4:04
  Speaker 2: I waited tables and then bartended in college and there were a couple times where I had to jump back and work in the kitchen if someone didn't show up back in the day in college.
• 4:11
  Speaker 2: So I got a little taste of that.
• 4:26
  Speaker 1: And so, yeah, it was a long time there, for you know, six, seven years working in restaurants and bar and grills, if youills, if you will sure, and uh, yeah, it was great.
• 4:31
  Speaker 1: You know, I'm curious how, how did your own personal experience affect how you now view hospitality?
• 4:35
  Speaker 1: Or you know, now you're helping tell some of these stories like, how did your own personal experience affect how you tell the story or your storytelling?
• 4:44
  Speaker 2: I mean it really works in.
• 4:46
  Speaker 2: But here's the thing A lot of people I'm interviewing they're all chefs and cooks.
• 4:51
  Speaker 2: They're in the back of the restaurant.
• 4:52
  Speaker 2: I didn't do a whole lot of that, it was always kind of a substitute thing.
• 4:56
  Speaker 2: But as far as getting into it and over time listen, I'm still learning.
• 5:03
  Speaker 2: We're doing this with them right now and talking with them, especially breweries, distilleries, bakeries, all these different types of places.
• 5:12
  Speaker 2: But I will say, at every spot of the restaurant there are stories, there are great stories, and nothing's better than when I'm doing an interview and it goes off-road with something that you're not expecting, and there have been some great ones like that.
• 5:32
  Speaker 1: Yeah, so you've worked on radio.
• 5:34
  Speaker 1: I did.
• 5:36
  Speaker 2: This was back in Dallas.
• 5:37
  Speaker 2: I started back there.
• 5:39
  Speaker 2: It's a competitive market for radio, or at least it was back in the early 2000s.
• 5:44
  Speaker 2: So in order to get where I wanted to get, I had to learn to run the board in several places and I eventually worked my way up to chasing tape and doing uh updates at the at the ticket, which is a sports station there, and, um, I also at the same time was doing weekend mornings at a rock station.
• 6:02
  Speaker 2: Wow, anything to be able to pay for my 30-square-foot apartment at the time, which you know it's like opening the door and walking into a coffin.
• 6:13
  Speaker 2: I'm home, so anything to pay for that.
• 6:16
  Speaker 2: And that was in Arlington, by the way, at the time.
• 6:18
  Speaker 2: But yeah, it was great.
• 6:20
  Speaker 2: I mean, I had a lot of fun with it and you know that was probably my first love professionally was radio Right on.
• 6:28
  Speaker 1: Yeah, you going from radio to TV news.
• 6:31
  Speaker 2: Well, sports, yeah, all right, yeah, yeah, yeah, you know after time at the ticket and graduating college at UT Arlington.
• 6:39
  Speaker 2: Okay, shout out to UT, shout out to UT Arlington.
• 6:42
  Speaker 1: Shout out to UT Arlington.
• 6:43
  Speaker 1: There you go, ut Arlington.
• 6:45
  Speaker 1: Shout out to UT Arlington.
• 6:45
  Speaker 1: There you go, ut Arlington.
• 6:46
  Speaker 1: Go Mavs.
• 6:46
  Speaker 1: Are we shouting them out?
• 6:47
  Speaker 1: Yeah, mavs, let's go baby, let's go Mavs, let's go Mavs.
• 6:50
  Speaker 2: Tell me about it.
• 6:51
  Speaker 2: So you know, after I graduated, the places that I was working weren't anything available full-time and I had been itching to obviously have a full-time job as opposed to you know several part-time jobs in radio with no benefits, etc.
• 7:17
  Speaker 1: Right?
• 7:17
  Speaker 1: So, um, I wanted to get into tv and I made a tape towards the end of college and and shot it out.
• 7:19
  Speaker 1: Uh, this is vhs.
• 7:19
  Speaker 1: Wow, stop, let's go.
• 7:20
  Speaker 1: I'll remember, I'll remember.
• 7:20
  Speaker 2: Vhs days, I'll remember well, uh, so I put tapes together and sent those out yeah, I made a tape in school and and made a bunch of copies.
• 7:27
  Speaker 2: had a bunch of copies made and sent them out and I got one response from sherman texas and it was a cbs affiliate and, uh, ended up getting a couple of interviews there and getting the job and away we go.
• 7:37
  Speaker 2: You remember how many you sent out?
• 7:38
  Speaker 2: 40, oh wow, 40.
• 7:42
  Speaker 2: Yeah, might have been 41, 42, but I remember 40 was the threshold and yeah, just one, yeah, it's all it takes.
• 7:48
  Speaker 1: That's all it takes, baby.
• 7:49
  Speaker 1: It just takes one.
• 7:50
  Speaker 1: That's it.
• 7:51
  Speaker 1: So radio sports, and now you're into podcasting.
• 7:55
  Speaker 1: Talk to me about that transition.
• 7:58
  Speaker 1: Does it feel like a world of difference?
• 8:00
  Speaker 1: Is it a situation where you come in with some familiarity because you were in those different mediums, or is it?
• 8:05
  Speaker 2: all the above, yeah, all the above.
• 8:07
  Speaker 2: Technology is a little different.
• 8:08
  Speaker 2: Things have changed a little bit.
• 8:10
  Speaker 2: Software has changed a little bit.
• 8:11
  Speaker 2: Yeah, continues to change a little bit.
• 8:12
  Speaker 2: I'll say a lot bit.
• 8:15
  Speaker 2: But one of the things I did, you know, when I was back in college I was a ta for radio production, so I would teach you know how to cut the actual tape on a wood block with a razor blade, you know, and how to assemble it in the most primitive form ever, all the way up to what at the time was the earlier digital software for radio.
• 8:36
  Speaker 2: So, stepping into that, where I am currently, you have a base.
• 8:41
  Speaker 2: And then, once you get into into tv, you obviously edit video.
• 8:46
  Speaker 2: At a time, for me it was tape to tape.
• 8:50
  Speaker 2: I don't know if you're familiar with tape to tape, similar, but you got two tapes in point out point you edit, and one kind of records over the other where it needs to.
• 8:58
  Speaker 2: Yeah, again, pretty primitive, and that was for the majority of the time I was in TV, sure, but at the very end was the early days of Adobe.
• 9:07
  Speaker 2: Yeah, and we used that.
• 9:09
  Speaker 2: So I had a little bit of an idea before I got into podcasting.
• 9:14
  Speaker 2: Well, the first year of podcasting was audio only Okay.
• 9:18
  Speaker 2: Five or so months ago I entered the video realm, and so Adobe Premiere.
• 9:24
  Speaker 2: I had the gist of it, but I had to brush up on a lot when was the first year of podcasting period for?
• 9:30
  Speaker 2: you for me.
• 9:30
  Speaker 2: Yeah, you know, uh, I decided to finally do it over, uh, christmas break of 2023.
• 9:36
  Speaker 2: Okay, so I launched february of 24.
• 9:39
  Speaker 1: still relatively new.
• 9:40
  Speaker 1: Yeah, wow, yeah, it's been weekly since so sure weekly.
• 9:44
  Speaker 2: Since I've done about 75, I think let's go, yeah, yeah.
• 9:49
  Speaker 1: So tell me, take me back to that point of inception, like when you had the idea and you were like man, I gotta run with this.
• 9:57
  Speaker 1: Was it a?
• 9:57
  Speaker 1: Was it a lightning bolt moment, or was it just like how they portray in the movies?
• 10:01
  Speaker 2: like, talk to me about that you know, you know those cartoons when, when we're kids and they're hanging the carrot over the horse to make it walk, yeah, I feel like that carrot had been hanging over me for a couple of years because I've been wanting to do something like this and I have a former co-worker previous to coming to do TV news here.
• 10:18
  Speaker 2: I did in El Paso, texas, right on, and a guy worked with there went on to Savannah Georgia and he ended up starting a food TV show and now it's blown up into something bigger.
• 10:28
  Speaker 2: He's done books oh wow.
• 10:30
  Speaker 2: He's got a podcast.
• 10:31
  Speaker 2: He's done all sorts.
• 10:31
  Speaker 2: It's called Eat it and Like it with Jesse Blanco.
• 10:34
  Speaker 2: It's great.
• 10:35
  Speaker 2: Anyway, seeing what he was doing there and how we're growing here, it's just been something that I've been like I really need to do that.
• 10:41
  Speaker 2: It's something I should really look at doing.
• 10:43
  Speaker 2: I really and towards the end, I was really at the part where I'm like I'm going to do it, I've just got to do it.
• 10:49
  Speaker 2: And what made it real?
• 10:50
  Speaker 2: Over Christmas break 2023, I thought let me get a logo made and then, once I see the logo, I think that'll be the, that'll be real.
• 11:05
  Speaker 2: That'll be the time where it's time to shift into gear and I got the logo made and I looked at it and I thought here we go, here it is, it's official.
• 11:11
  Speaker 1: now, it's official.
• 11:12
  Speaker 1: That's what it's.
• 11:12
  Speaker 1: A little bit, I love it.
• 11:14
  Speaker 1: So now, when you have an idea for an episode, is it a guest in mind?
• 11:19
  Speaker 1: Is it?
• 11:20
  Speaker 1: Do you have your list of?
• 11:22
  Speaker 1: Like man, I gotta, I gotta, get these people.
• 11:26
  Speaker 2: How does that happen?
• 11:26
  Speaker 2: When you think of, it's pretty fluid.
• 11:28
  Speaker 2: There's some that I've been talking with for six, seven months.
• 11:31
  Speaker 2: It's matching schedules.
• 11:32
  Speaker 2: There's some that reach out to me.
• 11:34
  Speaker 2: There's some that I reach out to.
• 11:35
  Speaker 2: It's pretty fluid.
• 11:38
  Speaker 2: I try to keep a couple, two, three interviews in the can, and I'm not doing well at that right now, yeah, but it's always harder over the holidays and whatnot, like 4th of July.
• 11:53
  Speaker 2: I'm building back up, but ideally that's the play for me.
• 11:57
  Speaker 2: Sure, yeah.
• 11:58
  Speaker 1: When people come on, is it an automatic, comfortable conversation that flows?
• 12:04
  Speaker 2: Do you have to make them comfortable and if so, then how do you go about making sure that's a great question Because I had to learn along the way, because, no, I had some, really really, I was really fortunate because my first couple, two, three, four interviews were people that made me comfortable and that made the whole difference, the absolute difference.
• 12:26
  Speaker 2: But you know, then there comes a time where it's not.
• 12:30
  Speaker 2: It can be a little bit of a struggle when you're thinking to yourself, okay, I can't let this be a struggle.
• 12:34
  Speaker 2: So what I found was I'm sitting down with my guests beforehand before we turn anything on.
• 12:41
  Speaker 2: Well, now I turn the cameras on so they don't shut off and I don't have to reset them.
• 12:44
  Speaker 2: But uh, before we turn everything on, I sit with them and I go through questions kind of like what, what you were earlier, you know I'll sit with them and I'll be like you know, if there's anything you want me to add, we'll add it.
• 12:55
  Speaker 2: If there's anything you're not comfortable with, we'll take it off.
• 12:57
  Speaker 2: And that really kind of alleviates because I, you know, they don't know if I'm coming in being like an investigative reporter type or something like that.
• 13:05
  Speaker 2: Hey, I heard you're starting a new place over here.
• 13:08
  Speaker 2: Is there any truth to that?
• 13:09
  Speaker 2: Just you know.
• 13:11
  Speaker 2: So I think once we get into that and talk through that.
• 13:16
  Speaker 2: The chemistry starts to build, the comfortability starts to build and I think that's really worked out really well, sure.
• 13:24
  Speaker 1: What's the biggest thing you've learned about yourself through this podcast?
• 13:27
  Speaker 1: Like I said, it's still relatively early on in your journey.
• 13:29
  Speaker 1: I mean, 70 episodes is no small feat by any stretch of the imagination.
• 13:34
  Speaker 1: You know what I mean, but over time it's new, but over time you know what I mean.
• 13:38
  Speaker 1: So, yeah, like what's that thing, or maybe a couple of things, that you look and you're like, oh man, I didn't know this about myself, or this is something new for me.
• 13:47
  Speaker 1: Yeah, you know.
• 13:49
  Speaker 2: I know.
• 13:50
  Speaker 2: I drink too much coffee, especially when I'm up till 2 am trying to make the 3 am window I have for uploading, which you know, but anyway, no, you know, I think there's some technical things for me personally that I continue to try to work on, but when I get so locked in on an interview, it all goes out the window.
• 14:12
  Speaker 1: Yeah.
• 14:12
  Speaker 2: You know, as far as interview style and tactics go, tactics aren't the right word, kind of technical Sure.
• 14:18
  Speaker 1: Yeah.
• 14:20
  Speaker 2: So there's a lot of that that I'd like to work on and get better with Sure.
• 14:28
  Speaker 2: But I think that it really kind of shocked me out of the gate.
• 14:36
  Speaker 2: The editing, the flow and the format of the way I'm doing it has I mean, outside of adding video, of course has really it kind of took form early and I thought this is something I just we'll just take a shot with this format, which was, you know, the bio and then the food or the drink or the, whatever it is in the two segments, and then later I added a food news segment at the top and it's worked out to flow fairly well and I think that surprised me because I thought I'd end up having to be fluid until I really found something.
• 15:13
  Speaker 2: Sure, and it kind of clicked early on and I think it's something that you know I'm always up for, you know changing things up a little bit, but that seems to be something that everyone's amenable with.
• 15:21
  Speaker 2: Yeah, but you know I'm always up for, you know, changing things up a little bit, but that seems to be something that everyone's amenable with.
• 15:25
  Speaker 1: Yeah.
• 15:26
  Speaker 2: And it works pretty well and you know, especially with food news out front, I think it's extended our listener and viewership a little bit longer.
• 15:33
  Speaker 2: Sure, yeah.
• 15:34
  Speaker 1: Are you a podcast listener?
• 15:35
  Speaker 1: I am.
• 15:36
  Speaker 1: I am.
• 15:37
  Speaker 1: Who do you listen to?
• 15:37
  Speaker 1: Or A, just for just for like entertainment, stuff that you enjoy.
• 15:42
  Speaker 1: And then B, who do you listen to?
• 15:43
  Speaker 1: That's like man, they're really killing it.
• 15:45
  Speaker 1: I like how they do you know whether that's?
• 15:47
  Speaker 1: I like how the conversation is just light.
• 15:49
  Speaker 1: I like how they structure their episodes Like yeah, who do you listen to for more like enjoyment?
• 15:55
  Speaker 2: And then where are you listening to kind of study I?
• 15:57
  Speaker 2: I don't have a lot of time to listen because you know it makes me think God I suck.
• 16:03
  Speaker 2: Yeah, no, I'm kidding, but I love listening to Smartless because those guys are great.
• 16:07
  Speaker 2: I know everybody does.
• 16:08
  Speaker 2: Occasionally I try to sneak in.
• 16:10
  Speaker 2: Oh, it's the one with the Kelsey brothers, oh God.
• 16:17
  Speaker 1: I know what you're talking about.
• 16:17
  Speaker 1: Those dudes are so good.
• 16:18
  Speaker 1: Yeah, they're great, they're great.
• 16:20
  Speaker 1: I do video, so like I'm looking at their shorts and their social media content, I'm just like, oh my.
• 16:26
  Speaker 2: God.
• 16:26
  Speaker 1: Yeah.
• 16:27
  Speaker 2: They're just good at what they do.
• 16:28
  Speaker 2: Yeah, exactly Everything looks clean.
• 16:30
  Speaker 1: It's funny.
• 16:37
  Speaker 2: Yeah, it's funny you say that because, going back to podcast those two and yeah, you know, occasionally I'll find something, but it's usually comedy, sure, it's usually lighthearted, it's usually something for me to break away, because if I'm thinking of learning something, I'm so impatient that I'll just Google and go from there Right on.
• 16:59
  Speaker 2: You know what I mean.
• 17:00
  Speaker 2: Yeah, so I'm not good at you don't know what you don't know, because that kind of information that creeps up on you you're like oh, I didn't know that I'll rarely find that, because I'm usually something go find, go go on to the next.
• 17:14
  Speaker 1: Yeah, yeah, you're self-producing everything by yourself.
• 17:18
  Speaker 1: Yeah, talk to me a little bit about that process, because I think before I started working here, I didn't realize how much went into even an audio-only podcast.
• 17:27
  Speaker 1: I mean, it's a lot that goes into it.
• 17:28
  Speaker 1: So, talk a little bit about that process of just, oh, it's a lot, it's a lot.
• 17:33
  Speaker 1: I mean, part of what we want this show to be is laying it out.
• 17:36
  Speaker 1: So for you, who you find the guest and you come up with the question, you know what I mean.
• 17:41
  Speaker 1: Sure, now's the time.
• 17:42
  Speaker 1: Lay it out.
• 17:43
  Speaker 1: Sure, what all goes into that.
• 17:44
  Speaker 2: Well, it's all that.
• 17:45
  Speaker 2: I mean, that's the start of it.
• 17:46
  Speaker 2: Well, the start of it is, it's kind of a if they don't reach out to me, if there's someone I want to reach out to, I send them a letter with my background, what I've done, what I do currently.
• 18:00
  Speaker 2: Here are the links to wherever you can watch or listen to the podcast.
• 18:06
  Speaker 2: On a rare occasion I'll follow with a phone call Right on.
• 18:12
  Speaker 1: Let's break it up.
• 18:12
  Speaker 1: A segment, that's guest curation, first.
• 18:15
  Speaker 2: Yes, you've got to curate the guests.
• 18:17
  Speaker 2: Indeed, even previous to that, my own research, research, okay, my own research to find, you know, contact information or who.
• 18:26
  Speaker 2: I'm reaching out to Yep, and then reaching out and then, obviously, scheduling a date, time and date, which is great.
• 18:34
  Speaker 2: And then, man, it is, make sure it's technical.
• 18:39
  Speaker 2: Now you ready to get technical, let's get techie, okay, all right.
• 18:41
  Speaker 2: Well, first off, I use three cameras, and it's DJI Osmo, action Force, and I picked those because of several reasons, and I'm going to put the car before the horse.
• 18:54
  Speaker 2: But I grew up shooting in TV with a camera on my shoulder Small markets, you do that.
• 18:59
  Speaker 2: And one of the things I learned is, once you put a camera on my shoulder small markets, you do that.
• 19:02
  Speaker 2: And one of the things I learned is, once you put a camera on a tripod, you don't walk away from it.
• 19:05
  Speaker 2: Wow, these DJI's have kind of a cover you can put on them, kind of like a cell phone cover, if you will.
• 19:10
  Speaker 2: So if it falls over, more than likely, it's going to be fine Right on.
• 19:17
  Speaker 2: So I make sure, depending on where they are, with how much memory is used on the card on each of them, how much battery I've got left in them and sometimes I'll record and drain them out and then I'll plug them back in, get them to 100% and then wipe the card and be ready to roll.
• 19:33
  Speaker 2: Sometimes I'll just plug them in if they're like at 20%, build them back up.
• 19:40
  Speaker 2: I told you we're getting soup and nuts here.
• 19:42
  Speaker 2: No, let's go.
• 19:43
  Speaker 1: This is what we need.
• 19:44
  Speaker 1: This is it.
• 19:46
  Speaker 2: So, anyway, I get those ready.
• 19:47
  Speaker 2: I've got lights, not near as good as these, but they're podcast lights.
• 19:54
  Speaker 2: If I get them close enough with that and color correction, it'll balance out.
• 19:59
  Speaker 2: It'll be okay with color temperature and everything.
• 20:01
  Speaker 2: Color temperature sorry, I don't want to get to.
• 20:06
  Speaker 2: You're doing some posts and everything.
• 20:07
  Speaker 2: Oh yeah, oh yeah, oh yeah, um, so I'll do that, I'll set up, um, you know, once I'm there, sure, like I said, I'm all battery so I can go set up anywhere.
• 20:16
  Speaker 2: When it was audio first was audio only I set up on a farm over at cobblestone and fetteville because I feed the homeless, so that was a fun story, but anyway, so I will get set up.
• 20:28
  Speaker 2: I'll set up audio first, which is, you know, podtrack 4.
• 20:32
  Speaker 2: Okay, familiar with those?
• 20:33
  Speaker 2: Right on, I've got those.
• 20:34
  Speaker 2: It's got four channels on it so I can do up to three guests a day, right, yeah, and on it you can also put a cell phone.
• 20:42
  Speaker 2: There's a cell phone switch in there and there's also a Zoom for, you know, laptop switch on there.
• 20:47
  Speaker 2: Yeah, so it's really versatile.
• 20:50
  Speaker 2: I did not want to use that because it's plastic, sure, and I thought I don't know.
• 20:55
  Speaker 2: I want something that looks more reliable, that, you know looks stronger.
• 21:00
  Speaker 2: And every review, every place I went for doing podcasts in the field, it kept coming back to that.
• 21:06
  Speaker 1: Recent equipment.
• 21:07
  Speaker 2: It's been great.
• 21:07
  Speaker 2: It's been great.
• 21:09
  Speaker 2: So I'm happy that I made that purchase.
• 21:10
  Speaker 2: And then Zoom, headphones and microphones, yep and XLR cables, get them all set up.
• 21:19
  Speaker 2: For how many guests I'm having let's just say it's one-on-one, like you and I are I'll take my three cameras, I'll put one on me, one on the guest and there's two shot and I'll get that set up.
• 21:28
  Speaker 2: And you know it's not the easiest thing to do.
• 21:31
  Speaker 2: Yeah, you know that, absolutely.
• 21:33
  Speaker 2: So I always try to keep it a little bit loose so I can zoom in in post-production production.
• 21:37
  Speaker 2: Yeah, and, and make sure that, uh, you know, make sure I don't cut a head off or anything like that.
• 21:43
  Speaker 2: You know beforehand you know I admire what you do, but I don't envy it.
• 21:46
  Speaker 2: Oh, it's, it's, it's a bear yeah it's a bear.
• 21:50
  Speaker 2: And let me tell you those cameras they'll turn themselves off, yeah.
• 21:53
  Speaker 2: So when they turn themselves off you gotta reset, resume and do all that kind of stuff.
• 21:57
  Speaker 2: So I try, I start rolling early on it, just so it'll keep its position like, oh, that's perfect, that's perfect, roll, yeah.
• 22:05
  Speaker 2: And then afterwards it's awful, you know, transferring those, those files, those gigs of files over, yeah, anyway.
• 22:11
  Speaker 2: So interview goes through, I leave the cameras on.
• 22:14
  Speaker 2: I will uh record on the pod track for the audio part, yeah, and I'll stop between segments.
• 22:20
  Speaker 2: Yep, easier to edit that way, okay, and you know you could sync up.
• 22:24
  Speaker 2: You can let Adobe Premiere sync up by itself afterwards.
• 22:29
  Speaker 2: And do you guys use Adobe?
• 22:31
  Speaker 1: so I don't do much of the editing.
• 22:32
  Speaker 1: Okay, but we were.
• 22:34
  Speaker 1: I know when I got here we were using it.
• 22:36
  Speaker 2: I'm not sure what we use that gotcha, but we were you early on well, and some of the longer podcasts, uh, which no one should ever go an hour, and I've done it like five times, but the stories just keep going and going and going.
• 22:49
  Speaker 2: Right, no one should you.
• 22:51
  Speaker 2: You know that.
• 22:51
  Speaker 2: Um.
• 22:52
  Speaker 2: So anyway, um, there are times where I start to get concerned about camera battery, but they've always lasted, they've always gone through, so that's worked out, um, anyway.
• 23:01
  Speaker 2: So after the interview, I pack up, put everything up, go back home, got a, got my little office at home and and I just start downloading audio and video, or I pull it over from from the pod track and from the cameras into my Mac and, yeah, they.
• 23:21
  Speaker 2: When it's time to edit, I pulled into Premiere Pro mm-hmm on the cloud, yeah, and that's the other thing.
• 23:28
  Speaker 2: Storage, that's the worst thing of all, the worst thing of all.
• 23:33
  Speaker 2: What, how do you?
• 23:36
  Speaker 2: How do you guys?
• 23:36
  Speaker 1: store.
• 23:37
  Speaker 1: So we use Google Cloud, yep, and then, like I said, I primarily do social media here, some marketing.
• 23:46
  Speaker 1: So there's a lot of stuff that I haven't even fully ended on, because I knew once we started using the cloud, we started exploring others.
• 23:55
  Speaker 1: So we still got external hard drives too, and then, I think, some other sophisticated stuff that we figured out now.
• 24:01
  Speaker 1: But I'll tell you what I didn't realize that you could use up a terabyte so fast.
• 24:06
  Speaker 1: I'm a musician, so I'll make music as I look at 100 gigs and I'm like, oh man, this can last me, you know.
• 24:14
  Speaker 1: And then a terabyte, I'm like, man, this is huge.
• 24:16
  Speaker 1: But when you get into video and audio and, like you said, maybe even weekly, you can run through that terabyte quicker than you think.
• 24:23
  Speaker 2: Listen the, uh, the interview that I put up this morning, the gigs from the raws on that over a hundred, oh my, on one interview, on one interview, keeping those raws, I keep them three weeks and I have to dump out, yeah, because I got two terabytes on the cloud.
• 24:39
  Speaker 2: Yeah, I got two terabytes on a external drive.
• 24:43
  Speaker 2: Yeah, on passport and uh, that's it I know you can run through it so fast, so quick yeah and I'm on the, I'm on the apple cloud and and, uh, you know, if you don't have, if your internet's not strong, it takes months to pull it down.
• 25:01
  Speaker 2: And I'm, you know, my office is above the garage and the the hub is downstairs yeah so I know I need to get a mash up there so it's a little bit stronger up there, but it does listen.
• 25:12
  Speaker 2: If I have a problem, listen to this.
• 25:15
  Speaker 2: If you have a problem, yeah, or you've got a hop out of something.
• 25:20
  Speaker 2: You got to restart your Mac or your computer.
• 25:22
  Speaker 2: You restart it.
• 25:23
  Speaker 2: A lot of that video goes back into the cloud and when you're pulling it back down it's going to be another 30 to 40 minutes because you had to restart your computer.
• 25:31
  Speaker 2: I know, I didn't think about that.
• 25:34
  Speaker 2: I know At least that's what it was.
• 25:36
  Speaker 2: It's been that for me several times.
• 25:37
  Speaker 2: Sure, sure, yeah me several times.
• 25:44
  Speaker 1: Sure, yeah, so what would you say?
• 25:45
  Speaker 1: We're talking the episode you shot earlier.
• 25:46
  Speaker 1: Was that today, that you, that you recorded that, or was that you said just no, I posted I posted.
• 25:48
  Speaker 2: Okay, no, it was recorded.
• 25:49
  Speaker 2: Uh, I recorded it the morning of the fourth of july.
• 25:51
  Speaker 2: It was uh brafio rios and uh matt cooper.
• 25:55
  Speaker 2: The two, the two chefs that uh were, were in the the uh finalist.
• 26:00
  Speaker 2: They were in the top five for Best Chef of the Sound at the Jeff Beard Awards.
• 26:04
  Speaker 2: That's cool.
• 26:05
  Speaker 2: So I talked to them that's pretty tight the morning of the 4th of July Cool, great guys.
• 26:10
  Speaker 1: So how much time would you say?
• 26:11
  Speaker 1: I know it's hard to quantify because it depends on how fast is the upload happening, how long did the interview go, and so on and so forth.
• 26:18
  Speaker 1: But give us a rough estimate time frame per podcast.
• 26:22
  Speaker 1: How much time are you spending recording, editing, uploading, posting per pod?
• 26:28
  Speaker 2: Well, I post.
• 26:30
  Speaker 2: I time it to go out at three o'clock in the morning on Wednesday mornings, okay.
• 26:34
  Speaker 2: And then, after it posts, I will the next day, like today I did this morning I'll put it out on social media.
• 26:42
  Speaker 2: So that's usually the end point, that's when I'm free for a couple hours, yeah, but anyway, gosh, beginning to end it really varies, sure, but if I had to guesstimate, I'd say 12 to 16 hours.
• 27:08
  Speaker 1: I was saying probably 10, a little bit more than 10.
• 27:10
  Speaker 1: Yeah.
• 27:11
  Speaker 2: Yeah, because I need buffer time.
• 27:13
  Speaker 2: Because, for instance, if I didn't have that external hard drive last night, I'd have been up the creek because I need to clean out my media cache files in Premiere and that takes hours.
• 27:26
  Speaker 2: So I just went around it did that and today when I get home I'll just hit the delete on that and just watch it start to go.
• 27:34
  Speaker 2: Takes forever.
• 27:36
  Speaker 2: I know it's brutal, yeah.
• 27:38
  Speaker 1: Well, again, that's something you just don't think about.
• 27:40
  Speaker 1: I know for me.
• 27:41
  Speaker 1: I heard somebody say effortless and simple is time consuming and expensive.
• 27:48
  Speaker 1: No question, you know what I mean, no question.
• 27:50
  Speaker 1: And when you see somebody that's doing a podcast and it looks clean, it looks simple, you know what I mean.
• 27:55
  Speaker 1: Yeah, it's high quality, it sounds good.
• 27:57
  Speaker 1: These are things that your subconscious mind just picks up.
• 28:00
  Speaker 1: You don't even realize that you're paying attention.
• 28:06
  Speaker 1: It takes time, but it takes a lot, you know.
• 28:07
  Speaker 2: And like I said for you, I admire what you do, but thank you so much.
• 28:09
  Speaker 2: Trial and error.
• 28:10
  Speaker 2: Yeah, so much trial and error, and a lot of times you do a podcast.
• 28:13
  Speaker 2: That error, that's your shot.
• 28:15
  Speaker 2: Yeah, you know, and you just have to cut things out.
• 28:18
  Speaker 2: Sometimes I've been fortunate recently.
• 28:21
  Speaker 2: Is there some wood I can knock on right here?
• 28:23
  Speaker 2: Yeah, but at any point it's hard to think technically while you're doing interviews.
• 28:33
  Speaker 2: Yeah, you've got several things going at once.
• 28:36
  Speaker 2: Now, once you've got everything rolling and you double-check that everything's going, then you can shift into it.
• 28:40
  Speaker 2: Yeah, but if you hear something starting to happen with one of the cameras or something like that, good luck have you had to re-record it?
• 28:50
  Speaker 2: have you had once?
• 28:50
  Speaker 1: yeah, okay, I have once that's pretty good one out of 70 well, yeah, I, I think so.
• 28:56
  Speaker 2: Um, but, and I, uh, it was during a time when, um, I had done several like within a very short frame of time of each other and I was kind of out of it.
• 29:11
  Speaker 2: Yeah and um, but they were very gracious in letting me come back and do it and everything ended up going well.
• 29:18
  Speaker 2: But, um, they were great, but I was.
• 29:21
  Speaker 2: When I got home, I thought, oh no, because only one camera worked and stayed on.
• 29:27
  Speaker 1: It was the one pointing at me we've done that, you know, we've done that multiple times, have you?
• 29:32
  Speaker 1: Oh, yeah, for sure it's brutal.
• 29:35
  Speaker 1: Yeah, it's brutal.
• 29:36
  Speaker 1: Yeah, it's brutal it is.
• 29:38
  Speaker 1: There's been times where we've forgotten to turn the mics on or or, like you said, had a had a camera angle that you know was a little bit off and it just got to do the whole thing.
• 29:47
  Speaker 2: Oh it's so it's, so, it's so.
• 29:50
  Speaker 2: Panic inducing like once you're, once you're you know, back in in your studio you're editing and you see it and you're like the sweat starts.
• 29:59
  Speaker 1: Well, you know that's interesting.
• 30:00
  Speaker 1: You said that because that's something that I don't even think about, because here at PodcastVideoscom there are people for every small little thing.
• 30:07
  Speaker 1: Okay, so there's someone who put this logo up here, there's somebody who set the cameras.
• 30:10
  Speaker 1: You know, now I'm speaking, sure, when I'm done, we're finished, we pass it off to an editor.
• 30:15
  Speaker 1: That's great, and so you can an almost compartmentalizing kind of focus.
• 30:18
  Speaker 1: But for you, you're the producer, you're the editor, you're the interviewer, and so I can't even imagine.
• 30:25
  Speaker 1: It almost probably takes two sides of your brain to focus on the conversation you're having, but then think in the back of my mind is that camera still in focus?
• 30:31
  Speaker 1: You know what I mean.
• 30:32
  Speaker 1: Like you got to work two hats.
• 30:33
  Speaker 2: I know, and thank God for autofocus.
• 30:35
  Speaker 2: You know, sometimes when I get in tight in post-production though, it gets a little blurry.
• 30:39
  Speaker 2: Except, the microphone is perfect.
• 30:41
  Speaker 2: Yeah, you know, it focuses on the microphone right before the phase and you're like, oh, and that's nothing I can do about that with these cameras.
• 30:50
  Speaker 2: But I listen to it up a little bit and you're fine.
• 30:52
  Speaker 2: But yeah, you know, there's also when I gosh, when I started and I would set up those three cameras, I remember editing and and and.
• 31:01
  Speaker 2: Uh, you know I had already put it on YouTube and done.
• 31:05
  Speaker 2: I look at the very outside of the frame.
• 31:08
  Speaker 2: You see a little bit of the camera, right, the frame.
• 31:10
  Speaker 1: You're like uh, uh, uh.
• 31:11
  Speaker 1: Just things like that.
• 31:15
  Speaker 1: That's my thing.
• 31:15
  Speaker 1: Yeah, Tell me about an episode that surprised you, whether that's the direction that it took or that I was, you know, the guest that you were able to get on.
• 31:25
  Speaker 1: Just just something that, and I'm putting you on the spot.
• 31:28
  Speaker 2: I know you have a plethora, but tell me about a time you know you had an episode that it really surprised you, gosh Well, I've talked about this one a lot recently, just because there's several I mean there's plenty, sure, but Circu Peters over at Metzaluna in Bentonville I don't know if you've ever been to Metzaluna- yeah, the.
• 31:48
  Speaker 2: Metzaluna restaurant.
• 31:49
  Speaker 2: Well, metzaluna is the Italian restaurant on A Street in Bentonville, just off the square.
• 31:53
  Speaker 2: Haven't been there?
• 31:54
  Speaker 2: Nope, it's really good.
• 31:55
  Speaker 2: Haven't been there it's.
• 31:56
  Speaker 2: Anyway, I read Chef Sorkin Peters.
• 31:59
  Speaker 2: He's originally from Germany and he was the executive chef of the 1990 World's Fair in Russia and Siberia and what you never know, what you're going to run into in Northwest Arkansas, you never know.
• 32:12
  Speaker 2: So I'm interviewing him.
• 32:14
  Speaker 2: He's talking about flying over and having to switch into a different plane Once you get into Russia.
• 32:21
  Speaker 2: You get into one of their planes and he gets in the plane and they're flying over to, to where the world's fair is.
• 32:26
  Speaker 2: And they land and he meets the people and, uh, he's like all right, tell her I'm going.
• 32:33
  Speaker 2: Where's the hotel?
• 32:34
  Speaker 2: They're like oh, no, no, no, on this plane it's full of food.
• 32:37
  Speaker 2: It's nothing but food him and two other people.
• 32:40
  Speaker 2: Wow, they said no, no, no, no, you've got to feed Gorbachev in three hours.
• 32:44
  Speaker 2: So yeah, that was a surprising story.
• 32:50
  Speaker 2: He talks more about that and how he fed that.
• 32:54
  Speaker 2: Then they supplied him with all the cooks in the area and businesses.
• 32:58
  Speaker 2: They all shut down and they all came over for him.
• 33:00
  Speaker 2: That was an amazing one.
• 33:02
  Speaker 2: There's Kaya Chocolate, a guy named Rick Boosey, who is the owner-operator there.
• 33:08
  Speaker 2: He was trying to cut out the middleman for Chocolate World.
• 33:12
  Speaker 2: He went down to Ecuador.
• 33:13
  Speaker 2: He took his girls thought it would be a great learning experience for them and the whole bit.
• 33:18
  Speaker 2: They're on their way out.
• 33:19
  Speaker 2: They're staying in a hotel room and he sees one of his daughters fly across the room 7.2 earthquake and they're on the fourth floor 7.2?
• 33:32
  Speaker 2: 7.2 earthquake and they're on the fourth floor, and he said one of the things about it was, once everything settled down, they were finally on their way out.
• 33:43
  Speaker 2: Previous to them getting to that hotel, they had to cross a bridge.
• 33:46
  Speaker 2: That bridge collapsed in the earthquake.
• 33:49
  Speaker 2: Oh wow, I mean, I think his phrase, I think he said something effective.
• 33:57
  Speaker 2: It's a lot different than driving to Bentonville, wow, yeah, so anyway, yeah, that was a good one too.
• 34:03
  Speaker 2: Man, there's so many.
• 34:07
  Speaker 2: I mean Nellie B's Bakery in Elkins.
• 34:09
  Speaker 2: Are you familiar with them at all?
• 34:11
  Speaker 1: I just recently heard the name.
• 34:12
  Speaker 1: Yeah, have they been there a while?
• 34:14
  Speaker 1: Are they newer?
• 34:15
  Speaker 1: They've been there a while, so I just recently heard of them.
• 34:17
  Speaker 1: Yeah, tell me a little bit about what they do.
• 34:19
  Speaker 2: It's a mother-daughter team and the mother you know, previous to this she ran like seven, eight gourmet bakeries in the Bay Area.
• 34:28
  Speaker 2: Oh wow.
• 34:28
  Speaker 2: And she moved here because she met a man online.
• 34:32
  Speaker 2: They ended up getting married.
• 34:33
  Speaker 2: Her family comes down here and they open a bakery and it's really, really, really good.
• 34:39
  Speaker 2: And we were getting towards the end of the podcast and I was kind of like you know.
• 34:44
  Speaker 1: Can you spell Nellie B for me?
• 34:45
  Speaker 1: I'm sorry, I don't want to mess your shit up.
• 34:47
  Speaker 2: N-E-L-L-I-E and B, apostrophe S Nellie B's yeah, okay.
• 34:53
  Speaker 2: So anyway, they were talking towards the end and they said know, one of the things they weren't prepared for was dirt road deliveries.
• 35:01
  Speaker 2: You know, they got wedding cakes and they're hopping around at the back of a car.
• 35:06
  Speaker 2: They had no idea.
• 35:06
  Speaker 2: Learning experiences like that.
• 35:09
  Speaker 2: Yeah, there's some fun stories along the way.
• 35:10
  Speaker 2: Gosh, there's so many more.
• 35:11
  Speaker 2: I know I'm leaving a million out, but uh, there's some great stories in our area.
• 35:16
  Speaker 1: Yeah, sure, yeah yeah, are you hyper local to northwest arkansas specifically?
• 35:21
  Speaker 1: I know it's flavors of northwest arkansas, but is that you know?
• 35:25
  Speaker 2: uh, it's kind of a, it's regional, okay, but yes, it's northwest arkansas.
• 35:30
  Speaker 2: But if it's going to be outside of northwest arkansas it'll be like um, like uh, the, the, uh, chop top casino downola Got it.
• 35:40
  Speaker 2: I interviewed the celebrity chefs when they had their thing there.
• 35:43
  Speaker 2: So I got to interview Rocco Desperado, tiffany Faison yeah, I mean, it was great, it was so great.
• 35:50
  Speaker 2: But people up here go to things like that there, or if it's some other event somewhere else that's close.
• 35:57
  Speaker 2: I still kind of think Eka springs is northwest arkansas and I'll be doing interviews there and and etc.
• 36:04
  Speaker 2: But if it's, if it's close and people do like a long weekend there or something like that, then you know it's kind of a tight regionality, sure, yeah, why is it important to tell these stories?
• 36:15
  Speaker 2: I listen, man.
• 36:16
  Speaker 2: Um, I'm gonna go ahead and apologize for saying this, but you know, a while ago someone said you're kind of a story whore, aren't you A little nice fellow?
• 36:24
  Speaker 2: Yeah, listen, my mom was a big biography person.
• 36:27
  Speaker 2: I've gotten into biographies.
• 36:29
  Speaker 2: I love people's backgrounds.
• 36:31
  Speaker 2: I just, you know, I think storytelling is so important in so many avenues and so many things that we do and so many businesses.
• 36:38
  Speaker 2: Sure, we don't know what we have here with some of these people and some of these places heck, all the places.
• 36:46
  Speaker 2: It's just unbelievable.
• 36:48
  Speaker 2: You've got so many people that have really worked in really outstanding places outside of northwest Arkansas.
• 36:59
  Speaker 2: It's just unbelievable, with some of these chefs, what they've done and where they've been, and now they've got their own place and it's here.
• 37:07
  Speaker 2: It's unbelievable.
• 37:09
  Speaker 2: I mean, they've worked for Michelin star people.
• 37:10
  Speaker 2: Yeah, it's crazy, yeah.
• 37:13
  Speaker 1: Who is your?
• 37:14
  Speaker 1: Give me your Mal Rushmore guest list.
• 37:17
  Speaker 1: People, whether now this is you, you know we're stepping out a little bit because whether it's local, that you might, you haven't gotten to yet, or it could be, you know beyond, who's that list of?
• 37:28
  Speaker 1: Of?
• 37:30
  Speaker 2: gosh I I will tell you one that I'm chasing right now because I don't I don't want to leave people out that I've interviewed, and but one that I am chasing right now trying to chase, fingers crossed, the guys at Slim Chickens, the guys that started that and put that together.
• 37:51
  Speaker 2: I want those stories from back in college, all the way through.
• 37:54
  Speaker 2: I think they've got an amazing story of starting something in Fayetteville and now it's around the world.
• 37:59
  Speaker 1: So the owner of this company, eric Allerton, and one of his really good friends, mark Zweig, have a podcast called Big Talk About Small Business.
• 38:09
  Speaker 1: Yeah, they interview owners, founders Sure, you know, get the fire started, okay, right on.
• 38:13
  Speaker 1: And so they had oh gosh, I wish I could remember his name.
• 38:17
  Speaker 1: They had the gentleman who started Slim's Chicken on there, and great guy.
• 38:21
  Speaker 1: But I remember when I first came here and I used to just eat Slim's Chicken because that was just you know what we did, I had no idea that it was the one on Wellington is the first one, right, is it that one?
• 38:35
  Speaker 2: Well, it was the one on College that they've now torn it down and they've now put up a.
• 38:40
  Speaker 2: It's going to be kind of like a, one of those fly-through, drive-through type places Drive-through only and they're opening at the end of this month.
• 38:51
  Speaker 2: Really, yeah, so that was the original.
• 38:54
  Speaker 2: It was that old stone building.
• 38:57
  Speaker 1: I had no idea it was moving here.
• 38:59
  Speaker 1: He's coming in talking about how they're going international and they got some in.
• 39:04
  Speaker 1: Whatever the case may be, I'm just like, wow, fingers and toes crossed, that that comes through.
• 39:10
  Speaker 1: You're about to get that one.
• 39:11
  Speaker 2: I know I'd love to have that.
• 39:12
  Speaker 2: And listen, there are so many people that I've interviewed that would be on that Mount Rushmore.
• 39:22
  Speaker 2: Honestly, it's just a wealth of stories in our area in the food and drink service industry.
• 39:32
  Speaker 1: I think that's the thing about Northwest Arkansas.
• 39:34
  Speaker 1: There's so much like you said, that you just don't know until you get to talking to somebody and it's like wait a second, what?
• 39:41
  Speaker 1: What happened?
• 39:41
  Speaker 1: How did you know?
• 39:42
  Speaker 1: Yeah, the World Fair.
• 39:44
  Speaker 1: What?
• 39:45
  Speaker 1: Now you're here?
• 39:46
  Speaker 1: Yeah, you're at a restaurant.
• 39:47
  Speaker 2: Yeah, it's pretty crazy.
• 39:49
  Speaker 2: Yeah, it's pretty crazy.
• 39:50
  Speaker 2: And gosh, just thinking back, you know there's somewhat big history.
• 39:55
  Speaker 2: Yeah, I mean, look at the Venetian Inn.
• 39:56
  Speaker 2: They just celebrated 78 years and I interviewed them earlier this year and they're the.
• 40:02
  Speaker 2: It's been in the same family the whole way, wow.
• 40:05
  Speaker 2: But I think it's the fifth or sixth owners right now.
• 40:09
  Speaker 2: And I mean you were talking about a place with history.
• 40:13
  Speaker 2: Yeah, over there also Tawny Town Winery.
• 40:16
  Speaker 2: You know all of the grape growing out there.
• 40:21
  Speaker 2: The history there that's made for some really great stories.
• 40:26
  Speaker 1: When you just want a good meal, where are you going?
• 40:31
  Speaker 2: I love cooking.
• 40:32
  Speaker 2: I know that's kind of a I'm kind of cheating my way out of it.
• 40:38
  Speaker 1: No, no, no.
• 40:39
  Speaker 1: I love cooking.
• 40:40
  Speaker 1: What are you whipping up right now?
• 40:42
  Speaker 1: You just let's say you got something, you want to celebrate, you want to treat yourself.
• 40:46
  Speaker 1: What are you whipping up?
• 40:56
  Speaker 2: I'm probably going to do ground chicken meatballs over penne with sage and I've made that several, several times I had.
• 41:03
  Speaker 2: You know, someone made it for me once a former coworker made it for me and she had just finished going through Brightwater so she knew what she was doing Right on, and she made it for me and I thought this is the most heavenly thing ever.
• 41:16
  Speaker 2: I'm like, how did you do this?
• 41:18
  Speaker 2: And she's like I'll send you the link.
• 41:20
  Speaker 2: Oh, it's a recipe.
• 41:21
  Speaker 2: Good, I thought you just did from the head and everything.
• 41:24
  Speaker 2: But I love doing that, man, I love, I love shrimp and grits.
• 41:27
  Speaker 2: So go away.
• 41:29
  Speaker 2: Yeah, go away.
• 41:30
  Speaker 2: Those are, those are usually my go to's.
• 41:34
  Speaker 2: Maybe a little, maybe a little pasta here and there.
• 41:38
  Speaker 2: You know, yeah, pasta here and there.
• 41:41
  Speaker 2: Yeah, love doing that.
• 41:42
  Speaker 2: When it's grilling time, I'll grill chicken outside.
• 41:47
  Speaker 2: I like doing steaks on the cast iron outside.
• 41:51
  Speaker 2: I've got rosemary and thyme in my garden.
• 41:54
  Speaker 2: I just go snip some off, throw it in there and put a good dollop of butter in there.
• 41:59
  Speaker 2: I just kind of baste.
• 42:02
  Speaker 1: Yeah, I just got a cast iron.
• 42:03
  Speaker 1: Did your first, my first, yeah, have you, uh, got it ready?
• 42:06
  Speaker 1: I say my first, my, my very first one was really tiny, didn't really know how to right you know, use it, but but yeah, one of the smallest for brownies yeah, essentially, essentially, we have those two, yeah, and so, yeah, I got another one.
• 42:19
  Speaker 1: Been cooking some chicken on it, nice, just some different stuff, nice, excited about it.
• 42:23
  Speaker 1: They're great, man, they're great.
• 42:24
  Speaker 1: Just got to remember to wear a glove Right Once.
• 42:27
  Speaker 1: Taught Exactly, what is a word of advice, encouragement, insight you have for the future creator of, you know, the next flavors of Northwest Arkansas, or any type of media that they want to release?
• 42:45
  Speaker 1: What's something that you would say to the early content creator, the aspiring content creator?
• 42:52
  Speaker 2: Find the podcast that you like, or the podcasts that you like, and reach out to them and say, hey, I'm thinking of doing this, here's what I think I need to do.
• 43:01
  Speaker 2: Am I close?
• 43:02
  Speaker 2: What do I need to do?
• 43:03
  Speaker 2: It's kind of like, and you know, in the field that I'm in, I've noticed, especially here in Northwest Arkansas, all the breweries help each other out.
• 43:11
  Speaker 2: I feel like podcasts are kind of the same thing.
• 43:14
  Speaker 2: Sure, I think with podcasts, people are.
• 43:16
  Speaker 2: You know, unless you're going to, unless you're like I'm going to take all your, your listening nerves and viewership and the whole bit, yeah, Uh, but usually people are really open to helping.
• 43:26
  Speaker 2: There is a our cast.
• 43:29
  Speaker 2: Look up our cast A-R-K-A-S-T.
• 43:31
  Speaker 2: That's the.
• 43:32
  Speaker 2: Are you familiar with our cast?
• 43:33
  Speaker 2: Those guys and Ty.
• 43:34
  Speaker 1: King over there.
• 43:35
  Speaker 2: Those guys are very helpful.
• 43:36
  Speaker 2: Um and uh, yeah, reach out to you Right on, yeah.
• 43:41
  Speaker 1: That's a good start.
• 43:41
  Speaker 1: Yeah, anything in the works that we should be looking, looking forward to that.
• 43:46
  Speaker 1: You got going on.
• 43:47
  Speaker 2: Well, I also have another podcast going on, but it's once a month.
• 43:50
  Speaker 2: It's called Be In the Know B-I-E-N and I do it with Chef William Mock over at Bienvenue Okay a mock over at Bienvenue, okay and it's really kind of a focus on what's going on there.
• 44:02
  Speaker 2: He has recipe questions and answers he also.
• 44:05
  Speaker 2: We usually have a guest on, sometimes we don't.
• 44:07
  Speaker 2: The last episode was after the Springdale Street Dinner.
• 44:12
  Speaker 2: Sorry that he was the chef for, so we were just all talking about that.
• 44:18
  Speaker 2: Yeah, it's usually pretty good.
• 44:19
  Speaker 2: He and I have good chemistry, so it's good back and forth.
• 44:21
  Speaker 2: Be in the know it's audio only.
• 44:27
  Speaker 1: I'm much quicker at it.
• 44:28
  Speaker 1: I know this is probably impossible to say, just because everyone's so different, but is there a common thread of personality, trait or characteristic that you see with shifts?
• 44:40
  Speaker 1: Are they, in your experience, typically more confident?
• 44:43
  Speaker 1: Are they more curious, like?
• 44:44
  Speaker 1: Has there been a through line that you've been able to pinpoint that's like man, you know.
• 44:48
  Speaker 2: This is a characteristic of the shifts that I meet yeah, um, a lot of them and I mean this in the best way possible a lot of them are in positions to where they have to control and they seem to control sometimes, and those are the good ones.
• 45:05
  Speaker 2: Yeah, the good ones are stubborn and controlling, but they don't, you know, they're not, you know, hard on their staff or anything like that.
• 45:11
  Speaker 2: But the good ones, I really find that the most successful ones tend to be that way, really find that the most successful ones tend to be that way, and the ones that are a little more passive and a little more understated seem to not we're talking like executive chefs, not like sous chefs and people that are on the lines and things like that Totally.
• 45:35
  Speaker 2: And I'm not sure I've met any really passive ones or any really passive ones.
• 45:39
  Speaker 2: But you can tell who the executive chefs are for sure, and they have the most to lose because they have skin in the game if they're part owner too.
• 45:47
  Speaker 1: I mean.
• 45:48
  Speaker 1: Talk to us about the difference between you know, everyone that cooks in the kitchen is not necessarily a chef, correct, right?
• 45:55
  Speaker 2: Well yes.
• 45:56
  Speaker 2: I mean correct me it depends on the kitchen.
• 45:59
  Speaker 2: I mean, you know, we could go to Waffle House right now and the person cooking is not a chef, or we could go like Bienvenue and there's chef sous chef, and it depends on how big the kitchen is, how fine the dining is, and you know the experience of those that have been hired.
• 46:17
  Speaker 1: What is the line there between just somebody being a kitchen cook and a chef?
• 46:21
  Speaker 1: Is it experience?
• 46:23
  Speaker 1: Is it schooling?
• 46:24
  Speaker 1: Is it what makes a person?
• 46:25
  Speaker 1: I think it could be all of those.
• 46:30
  Speaker 2: I think experience is a huge, huge part of that.
• 46:33
  Speaker 2: Obviously, schooling If you get the white coat and you've graduated, then yes, you're a chef.
• 46:40
  Speaker 2: I think yeah, and you would probably do better asking chefs this one.
• 46:46
  Speaker 1: You're the expert here, John.
• 46:48
  Speaker 2: John, it's you.
• 46:48
  Speaker 2: You're the expert.
• 46:49
  Speaker 2: I don't know about that, however, but I think that's probably.
• 46:53
  Speaker 2: I know there are some really really good chefs out there that did not go to chef school.
• 46:58
  Speaker 1: Yeah.
• 46:59
  Speaker 2: And they crank out some amazing, amazing food.
• 47:02
  Speaker 1: Sure, yeah I met a gentleman so you said it's a michelin star.
• 47:09
  Speaker 1: What is that?
• 47:09
  Speaker 1: Is that a rating for yeah?
• 47:12
  Speaker 2: it's a rating for restaurants, so the best are three star and one star is still amazing.
• 47:17
  Speaker 2: Yeah, right, and and uh, um, they're they and we don't have any here.
• 47:22
  Speaker 2: I know there's a one star in Texas now, but everything else is on either coast, of course.
• 47:27
  Speaker 2: Really Overseas.
• 47:28
  Speaker 2: Yeah, so those are the Michelin.
• 47:31
  Speaker 2: Folks do get out, and I found out recently it was part of Michelin Tires that started this and they started it as, back in the day, a guide for your road trip.
• 47:45
  Speaker 2: Oh wow, places to eat way back in the day, I know it's really.
• 47:52
  Speaker 1: I was wondering if there was a tie there.
• 47:54
  Speaker 2: Yeah so I'm sure I'm not doing it justice, right?
• 47:57
  Speaker 1: that's along those lines, no that's, that's good enough, yeah, yeah, I met a gentleman.
• 48:00
  Speaker 1: He worked at a Michelin star restaurant in Paris.
• 48:04
  Speaker 1: I want to say or France, or something If they have those, I'm sure they do.
• 48:08
  Speaker 1: But he told me I'll never forget this we were both judges at a soup competition here locally a year or two ago and he said a garnish should be functional and edible.
• 48:20
  Speaker 1: And I never forgot that piece of information.
• 48:26
  Speaker 1: I I cook every now and then, but but I don't, I don't make the type of meals where I'm garnishing things.
• 48:30
  Speaker 1: Oh yeah, but that stuck with me like that's something that I never forgot.
• 48:33
  Speaker 1: You know, people make these garnishes and he's like I mean, you can't eat that, so I don't know why they would put that on it.
• 48:39
  Speaker 1: So it stuck with me.
• 48:39
  Speaker 1: What?
• 48:40
  Speaker 1: What's a piece of information, advice that you've heard from a chef or received from a chef.
• 48:47
  Speaker 1: That's just stuck in your mind.
• 48:48
  Speaker 1: Whew.
• 48:52
  Speaker 2: You know, and I go recently with Matt Cooper over at Conifer and Wren.
• 48:58
  Speaker 2: You know he was brought up in kitchens where in a little bit of the older days where chefs would jump down your throat, cuss at you.
• 49:07
  Speaker 2: I mean the whole thing, kitchen environment.
• 49:10
  Speaker 2: I'm sure you have.
• 49:11
  Speaker 2: You watched the Bear.
• 49:13
  Speaker 1: I haven't seen the whole thing, okay.
• 49:15
  Speaker 2: So some of the episodes you'll see the kitchen scenes that's pretty fiery and you know're you're running behind, you're what they call in the weeds.
• 49:28
  Speaker 2: Yeah, it can.
• 49:28
  Speaker 2: It can get pretty much like that.
• 49:29
  Speaker 2: But he said that was what really pushed him to want to not be that way and set a standard of not being that way and hope that people that come through you know his line end up not being that way and hope that people that come through you know his line end up not being that way and if they go elsewhere they're not that way.
• 49:44
  Speaker 2: If that makes sense and that that stuck with me a little bit for sure.
• 49:47
  Speaker 2: Yeah.
• 49:48
  Speaker 1: I mean you think about it like sports, almost like you get an intense coach.
• 49:51
  Speaker 1: That's, like you know, super, super passionate.
• 49:55
  Speaker 2: Hey, third and 17,.
• 49:56
  Speaker 2: You know 40 seconds left on the clock If you're on your 30.
• 49:59
  Speaker 2: Let's go.
• 49:59
  Speaker 2: You know what I mean.
• 50:00
  Speaker 1: Yeah, right off.
• 50:01
  Speaker 1: Yeah, man John, this has been a pleasant, pleasant time.
• 50:04
  Speaker 1: Yeah, it's been great, thank you.
• 50:05
  Speaker 1: I appreciate you hanging out with us.
• 50:07
  Speaker 1: Is there anything else you want to drop in there or share, or anything else you got?
• 50:10
  Speaker 2: Nothing I can think of other than you know I always outro my podcasts with tip your servers, love it, tip your servers.
• 50:18
  Speaker 2: I was a server and I think because of that I tend to maybe over-tip at times, but it's because I've been there.
• 50:26
  Speaker 1: Tip your servers.
• 50:27
  Speaker 2: Yeah, tip your servers, man, Always, and listen if you're in an environment where it looks like a server has got way too much going on and maybe someone didn't show up for work and now they have to cover more.
• 50:41
  Speaker 2: Give them a little time, give them a little grace.
• 50:43
  Speaker 2: Yeah, a little bit of grace, it goes a long way.
• 50:46
  Speaker 1: Okay, yeah, flavors of Northwest Arkansas drops every Wednesday.
• 50:49
  Speaker 1: Every Wednesday At 3 am.
• 50:51
  Speaker 2: Well, yes, that's when they should, yeah.
• 50:55
  Speaker 1: But by 8 am.
• 50:57
  Speaker 2: we should be listening to it there, you go Absolutely, or you know 6, whatever, whatever, whatever yeah.
• 51:03
  Speaker 1: Yeah, flemish of Northern Sarcasm drops every Wednesday.
• 51:05
  Speaker 2: That's it.
• 51:06
  Speaker 1: This is Story Scaling with Barry and John Engelman and we appreciate you.
• 51:10
  Speaker 1: See you next time.
• 51:12
  Speaker 2: Thank you, sir.
• 51:12
  Speaker 2: Yeah, tip your servers.