Latest / I Am All In with Scott Patterson / Luke’s Diner: Tea Time with Tamron

Transcript

Luke’s Diner: Tea Time with Tamron · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all in Again.
• 0:09
  Speaker 2: Lets you, I Am all in Again with Scott Patterson
• 0:20
  Speaker 2: an iHeartRadio podcast.
• 0:22
  Speaker 3: Hey Everybody, Scott Pounderson, I Am all In Podcast one
• 0:25
  Speaker 3: eleven productions, Iheartrated Media, iHeart Podcast Special edition of Luke
• 0:31
  Speaker 3: Steiner with the one and only Tamaron Haul joining us today.
• 0:37
  Speaker 3: A two time Emmy Award winning television hosts, veteran journalist,
• 0:40
  Speaker 3: and best selling author, Tameron is also the executive producer
• 0:44
  Speaker 3: of her ACCLAIM talk show, Tamaron Hall Beyond the Newsroom.
• 0:49
  Speaker 1: She has a passion for the kitchen.
• 0:51
  Speaker 3: Which led to the release of her cookbook last year,
• 0:53
  Speaker 3: and just a few days ago, she launched her latest
• 0:56
  Speaker 3: children's book, Harlem Honey, The Adventures of a Curious Kid,
• 0:59
  Speaker 3: So be sure to check it out. Without further ado,
• 1:04
  Speaker 3: please welcome Tamaron Hall. Hello, Tamaran, Hi Scott, how are
• 1:08
  Speaker 3: you good.
• 1:09
  Speaker 1: Welcome to the show. You've got a book out that's exciting.
• 1:12
  Speaker 1: Look at that great cover. Everybody go out and get this.
• 1:15
  Speaker 1: Tell us a little bit about this book.
• 1:18
  Speaker 4: Oh, thank you. You know what it is? Called a
• 1:20
  Speaker 4: heart Harlem Honey, The Adventure of a Curious Kid. It's
• 1:23
  Speaker 4: a book inspired by my curious kid who is now
• 1:27
  Speaker 4: five years old, and I am about thirty minutes from
• 1:30
  Speaker 4: seeing him participate in his first school musical. And how
• 1:35
  Speaker 4: that ties into the show, Scott, is that early on,
• 1:39
  Speaker 4: my son, like so many kids, are what we refer
• 1:42
  Speaker 4: to those pandemic kids, and that means not that necessarily
• 1:45
  Speaker 4: were born at that time, is that you were a
• 1:46
  Speaker 4: kid under the age of eighteen whose life was upended
• 1:50
  Speaker 4: by this once in a lifetime event. And Moses was
• 1:53
  Speaker 4: almost a year old, and suddenly we found ourselves smaller.
• 1:57
  Speaker 4: You know, we're not visiting cousins and grandparents and friends
• 2:00
  Speaker 4: and play dates and birthday parties. And by the time
• 2:03
  Speaker 4: life changed and reopened for us, I realized my son
• 2:06
  Speaker 4: was too and hadn't gone to a birthday party. We
• 2:08
  Speaker 4: go to the birthday party, the kid that I see
• 2:11
  Speaker 4: at home, who is outgoing and running around, is frozen
• 2:14
  Speaker 4: in place in the corner, and I think, Okay, that's
• 2:17
  Speaker 4: not a big deal. I was that way, you know,
• 2:19
  Speaker 4: first birthdays, it's noisy, it's a lot of things. And
• 2:22
  Speaker 4: then we see it more and more, and then we'd
• 2:24
  Speaker 4: see it at the grocery store, and I noticed that
• 2:26
  Speaker 4: this fear or this idea that the only safe place
• 2:30
  Speaker 4: was in our home with us was getting a little
• 2:34
  Speaker 4: too it was interrupting his joy, interrupting this and I
• 2:39
  Speaker 4: noticed that early on. So this book was really about
• 2:42
  Speaker 4: how to face those fears and how to help have
• 2:45
  Speaker 4: that conversation that fear is normal, fear is healthy. But
• 2:48
  Speaker 4: what's on the other side off of is this fun thing.
• 2:51
  Speaker 4: So Harlem Honey, is this adventure of discovering the first
• 2:55
  Speaker 4: place I think we all learned that the world is
• 2:57
  Speaker 4: bigger than our home. It's your neighborhood. So Harlem is
• 3:01
  Speaker 4: this neighborhood, but it can be any neighborhood in the world. Loulli, Texas,
• 3:04
  Speaker 4: which is where I'm from my first neighborhood. So it's
• 3:07
  Speaker 4: just a chance to have this loving and fun conversation
• 3:11
  Speaker 4: about facing fears as we do it tears.
• 3:13
  Speaker 1: Right.
• 3:14
  Speaker 4: We used to say big boys don't cry or big
• 3:15
  Speaker 4: girls don't cry. We don't say that anymore. And this
• 3:18
  Speaker 4: is an evolution of how to talk about fear.
• 3:21
  Speaker 1: Right.
• 3:21
  Speaker 3: Well, go out and get it, everybody, Harlem Honey The
• 3:23
  Speaker 3: Adventures of a Curious Kid Tammeron Hall. Instead of complaining,
• 3:28
  Speaker 3: she sat down and wrote a book to help us all.
• 3:31
  Speaker 4: I still complain sometimes I'm you know, my mother, I
• 3:37
  Speaker 4: was talking to my mom and it is outgoing, go
• 3:40
  Speaker 4: as I am, you know, on the show, and how
• 3:43
  Speaker 4: I may appear. You know, I still suffer from that.
• 3:46
  Speaker 4: My friends call me a social loaner because I am
• 3:50
  Speaker 4: a person who I think I can turn it on
• 3:52
  Speaker 4: and I love being around people and I'm a people person.
• 3:55
  Speaker 4: But if you say to me, here is a ticket
• 3:59
  Speaker 4: to the hottest part in Hollywood and you're gonna I'm like,
• 4:01
  Speaker 4: I'll take dinner with four friends, you know, it's like, Hello,
• 4:05
  Speaker 4: I am that person who I enjoy that intimacy. I
• 4:09
  Speaker 4: enjoy the opportunity to laugh as loud as possible and
• 4:13
  Speaker 4: just be myself. And sometimes when you are in a
• 4:16
  Speaker 4: new place or in a new situation, it's hard to
• 4:19
  Speaker 4: find yourself, even as an adult. And so this book
• 4:21
  Speaker 4: was a chance to have that conversation but also really
• 4:26
  Speaker 4: maybe share a bit more about me that people don't realize.
• 4:29
  Speaker 1: M hm, excellent, excellent, excellent. All right.
• 4:33
  Speaker 3: So in uh to Shift gears a little bit the food.
• 4:36
  Speaker 3: In season one, episode eighteen, the third, Laurele we go
• 4:42
  Speaker 3: to high Tea with Emily Tricks and Laurel I do
• 4:47
  Speaker 3: you have any special memories or traditions around high tea.
• 4:52
  Speaker 4: I absolutely do you do one d There's a place,
• 4:58
  Speaker 4: Lady Mindel here in New York City. I absolutely love
• 5:03
  Speaker 4: high tea. I am a snob about it, and I
• 5:06
  Speaker 4: know that that might surprise you. Country girl from Lulin, Texas.
• 5:10
  Speaker 4: One stop light in town. No, my first big, big
• 5:15
  Speaker 4: tea moment outside of the tea parties, and I threw
• 5:18
  Speaker 4: magnificent ones at age five in my room with the
• 5:21
  Speaker 4: best tea that you could ever have in sandwiches. It
• 5:24
  Speaker 4: was with NBC Today Show at the time, and I
• 5:26
  Speaker 4: had the pleasure of having the assignment of having high
• 5:29
  Speaker 4: tea at Fortnham and Mason. They shut down the place
• 5:33
  Speaker 4: and they were teaching me, the country girl, how to
• 5:36
  Speaker 4: have a proper high tea, and I was off to
• 5:39
  Speaker 4: the races. So we probably honestly have high tea at
• 5:43
  Speaker 4: least once a month. There's one fancy one on the
• 5:45
  Speaker 4: upper Upper East Side of New York. It's a hotel
• 5:47
  Speaker 4: that's doing it in whatever. They need to fix their
• 5:49
  Speaker 4: website because I keep trying to book a reservation. But
• 5:51
  Speaker 4: this is like a high height. But we go to
• 5:54
  Speaker 4: Lady Mendel and it's fantastic.
• 5:56
  Speaker 1: That's great. That's great.
• 5:58
  Speaker 3: So you've had this incredible career in journalism and television.
• 6:03
  Speaker 3: When did your love for cooking begin.
• 6:06
  Speaker 4: My love of food began the day I came out
• 6:08
  Speaker 4: of the womb. My love of cooking was about forty
• 6:11
  Speaker 4: eight years in the making. My father, who was in
• 6:14
  Speaker 4: the military for almost thirty years, love, love, love cooking.
• 6:18
  Speaker 4: It was his love languages that kids liked to say,
• 6:20
  Speaker 4: or the books like to say, it was everything that
• 6:22
  Speaker 4: he is. And my dad passed away. When I moved
• 6:25
  Speaker 4: here to New York to join NBC, I was a
• 6:28
  Speaker 4: kid who even in college, I was home for Thanksgiving.
• 6:31
  Speaker 4: I was home for Christmas, Thanksgivings, my favorite holiday. It
• 6:33
  Speaker 4: was my dad's favorite holiday. And my dad became ill
• 6:36
  Speaker 4: on Thanksgiving, and he passed away soon after his favorite holiday.
• 6:40
  Speaker 4: And the next year that came around, went to visit
• 6:43
  Speaker 4: my mom, and my mom's out of cook My mom
• 6:47
  Speaker 4: would admit that she probably married my dad because he
• 6:49
  Speaker 4: could cook and she did never have to go in
• 6:52
  Speaker 4: the kitchen other than to get ready for dinner. And
• 6:55
  Speaker 4: I wanted to send and I Love you to my
• 6:58
  Speaker 4: father who had passed away. So I went on this
• 7:00
  Speaker 4: journey with a friend Lisch Styling. She happens to be
• 7:03
  Speaker 4: a James Beard Award winning culinary producer and a phenomenal
• 7:06
  Speaker 4: recipe tester. We became friends and we sat out on
• 7:10
  Speaker 4: this journey that led to my cookbook. But the cookbook
• 7:13
  Speaker 4: was ten years in the making of me really finding
• 7:16
  Speaker 4: this love of cooking.
• 7:18
  Speaker 1: That's wonderful, what a story. It's called a confident.
• 7:22
  Speaker 4: Cook, A confident cook because we wanted joys fun in
• 7:26
  Speaker 4: the kitchen. It's like seventy three recipes that I think
• 7:29
  Speaker 4: are absolutely phenomenal, but it's also our story. She's from Wisconsin,
• 7:33
  Speaker 4: I'm from Texas. We are two kids who were underdogs.
• 7:38
  Speaker 4: Maybe on paper, you would never think that we'd be
• 7:41
  Speaker 4: friends because people tell you that, you know, she's white,
• 7:44
  Speaker 4: I'm black, she's gay, I'm straight. You know, all these opposites.
• 7:47
  Speaker 4: We have the same haircut, though, which is phenomenal. But
• 7:49
  Speaker 4: we tell the story of these two kids who grew
• 7:54
  Speaker 4: up in different parts of the country but found friendship
• 7:58
  Speaker 4: in New York through food and food a common thread,
• 8:01
  Speaker 4: and we like the same. We are meat lovers. I
• 8:03
  Speaker 4: mean even our book we have like this triple B Burger.
• 8:06
  Speaker 4: We have a couple of steaks because I sit listen.
• 8:09
  Speaker 4: I know the trend is vegan, but you cannot get
• 8:11
  Speaker 4: a Wisconsin I and a Texan in a room and
• 8:13
  Speaker 4: let and make us pretend that we don't leave with meat.
• 8:16
  Speaker 4: So we have like this beautiful steak, this ribbi that
• 8:20
  Speaker 4: my nephew. He lives in Buffalo. He's from Texas but
• 8:22
  Speaker 4: like me, and Heath lives in New York. He comes
• 8:24
  Speaker 4: to see me so often and he brought is now
• 8:27
  Speaker 4: fiance over and I was like, Okay, what do I make?
• 8:29
  Speaker 4: And I made this beautiful steak that's in our book
• 8:31
  Speaker 4: and he's like, I think, God Tamer, this might be
• 8:33
  Speaker 4: the best thing I heard in my life. But we
• 8:34
  Speaker 4: are meat lovers. We grill. We have a grasshopper because
• 8:38
  Speaker 4: we love both ice cream and that minty. It's just in.
• 8:41
  Speaker 4: It's breakfast, lunch, dinner, drinks. But it's a story of friendship,
• 8:45
  Speaker 4: a friendship that was formed through food. M H.
• 8:48
  Speaker 1: So what are your favorite go to meals?
• 8:50
  Speaker 3: If you were to pick just one, Yeah.
• 8:53
  Speaker 4: It's steak. I'm a steak girl. I'm a good steak girl.
• 8:57
  Speaker 4: We have this beautiful ribbi and it's such a crunchy
• 9:03
  Speaker 4: sear to it. It's super thick. When I go to
• 9:05
  Speaker 4: the butcher and order it. Thank god, my butcher loves me,
• 9:08
  Speaker 4: because the last time I was there, everyone behind me
• 9:10
  Speaker 4: is like, that's a thick steak. It's like two and
• 9:12
  Speaker 4: a half inch rare by, but you know, we get
• 9:14
  Speaker 4: that heat really really high and you get that crunch
• 9:16
  Speaker 4: on the end, and then we have a compound butter
• 9:20
  Speaker 4: that you can say for other things that we finish
• 9:22
  Speaker 4: it off and list jokes. If your smoke detector doesn't
• 9:25
  Speaker 4: go off in your house, you're not doing it right.
• 9:29
  Speaker 1: That's how you see.
• 9:31
  Speaker 4: That's how you're there.
• 9:32
  Speaker 1: Listen. I used to when I was on location last time.
• 9:35
  Speaker 3: Uh you know, that's how I would cook those steaks
• 9:38
  Speaker 3: and they weren't that fat, but the smoke I always had.
• 9:41
  Speaker 3: It was winter up there, so I had opened up
• 9:43
  Speaker 3: up the doors a cold, so shut up the smoke detector.
• 9:47
  Speaker 1: But I was doing it right because it tasty.
• 9:49
  Speaker 4: You're doing it right. Here's the deal. This is a
• 9:50
  Speaker 4: funny story. So my home smoke detector is linked to
• 9:54
  Speaker 4: our alarm, and the alarm insolantly calls the fire department.
• 9:58
  Speaker 4: And I told my husband was like, I don't this
• 10:00
  Speaker 4: good idea, and he's like, no, it's better, it's back up.
• 10:02
  Speaker 4: It's back up. I'm like, okay, I cook. The steak.
• 10:05
  Speaker 4: Alarm goes off. I forgot that it's hook to the
• 10:07
  Speaker 4: fire department. The fire comes to my house and I'm like,
• 10:11
  Speaker 4: oh no, everything's okay, and they're like, what are you
• 10:13
  Speaker 4: doing there? I start giving them cookbooks. I'm like, can
• 10:16
  Speaker 4: I started for something? I still got five five hundred
• 10:18
  Speaker 4: bus but I gave it the cookbook guests that we
• 10:23
  Speaker 4: believe in that seer, and then you got this beautiful
• 10:24
  Speaker 4: butter with it. We have a horistic carrot side dish
• 10:28
  Speaker 4: I pair with sometimes with this beautiful crispy finel zucchini.
• 10:32
  Speaker 4: But I'm a steak I am a I am truly
• 10:34
  Speaker 4: a steak girl.
• 10:34
  Speaker 1: Yeah, that's that's that's kind of my go to too.
• 10:37
  Speaker 3: That's that's a nice seared on both sides for just
• 10:41
  Speaker 3: like like two minutes or whatever.
• 10:43
  Speaker 4: Yeah, yeah, what's your temperature?
• 10:46
  Speaker 1: You know, it depends on the unit that I'm using.
• 10:50
  Speaker 3: I mean, I really just I messed up a couple
• 10:53
  Speaker 3: of steaks on this one because I undercooked them because
• 10:55
  Speaker 3: this unit I was using when I was you know,
• 10:57
  Speaker 3: in this condo complex up and but.
• 10:59
  Speaker 1: It was you know, I finally figured it out. What's setting?
• 11:02
  Speaker 3: You know, it was like between six and seven isn't
• 11:05
  Speaker 3: super high, but that you know, six and seven provided
• 11:08
  Speaker 3: a lot of heat.
• 11:09
  Speaker 4: Yeah yeah yeah. Do you like medium, medium, rare?
• 11:13
  Speaker 1: How do you know? I like it?
• 11:14
  Speaker 3: I like it crunchy on the outside and rare. I
• 11:17
  Speaker 3: like it red in the metal.
• 11:18
  Speaker 4: Yeah, medium rare for me. Yeah, yeah, it doesn't taste
• 11:22
  Speaker 4: right best.
• 11:23
  Speaker 3: No, no, no, you got to have that red man,
• 11:25
  Speaker 3: you gotta have yeah.
• 11:27
  Speaker 1: Yeah, so god.
• 11:29
  Speaker 3: Yeah, that's those meals were I love those meals. So
• 11:40
  Speaker 3: you've interviewed a ton of fascinating people. Has anybody ever
• 11:46
  Speaker 3: shared a food story or recipe that really stuck with you?
• 11:50
  Speaker 4: You know, that's a fantasic question.
• 11:51
  Speaker 1: Wow.
• 11:53
  Speaker 4: You know, when I started this talk show, one of
• 11:55
  Speaker 4: the things that I really was intentional about is that
• 11:58
  Speaker 4: we were storytelling. Right. So we do segments on our show,
• 12:00
  Speaker 4: we do full hours. Because when I was in morning TV,
• 12:03
  Speaker 4: not just as the Today Show, when I was in
• 12:04
  Speaker 4: local news, my pet peeve was like the poor chef
• 12:07
  Speaker 4: is like through one sentence and you're like.
• 12:08
  Speaker 2: Okay, bye bye.
• 12:09
  Speaker 4: Get in our website it's like what So for the hour,
• 12:14
  Speaker 4: we only book three chefs, and what we do is
• 12:16
  Speaker 4: we give each chef two segments, two full segments of
• 12:19
  Speaker 4: our shows to show it hours long, so that you
• 12:20
  Speaker 4: can storytell. And it's important to me to have that
• 12:24
  Speaker 4: component because our recipes mean something to us, what we
• 12:27
  Speaker 4: eat mean something to us. Even in my kid's book,
• 12:30
  Speaker 4: this kid, in exploring his neighborhood, ends up at Sylvia's,
• 12:34
  Speaker 4: the famous restaurant in Harlem, because the corn bread draws
• 12:37
  Speaker 4: him and got friends in. Because food means something. And
• 12:40
  Speaker 4: so when I have chefs or cooks or whomever on
• 12:42
  Speaker 4: our show, I want you to have that time to
• 12:45
  Speaker 4: explain not just the recipe, but won't why it mean
• 12:47
  Speaker 4: something to you. So I've been so many stories that resonate.
• 12:52
  Speaker 4: I'm not going to name drop, but I will Patti LaBelle.
• 12:56
  Speaker 4: You know, she's come on and made food and people
• 12:59
  Speaker 4: often see like patty pies and this like kitschy thing
• 13:02
  Speaker 4: or whatever. But you know, her food journey, especially her
• 13:05
  Speaker 4: healthy food journey, came because of the loss of almost
• 13:09
  Speaker 4: all of the women in her family due to not
• 13:14
  Speaker 4: you know, through to diabetes, but also lifestyle. And so
• 13:18
  Speaker 4: here's this beautiful woman, this effervescent woman who still loves
• 13:22
  Speaker 4: her patty pies and all those great things, storytelling that
• 13:26
  Speaker 4: you can still enjoy those recipes with also recognizing lifestyle.
• 13:32
  Speaker 4: And I know that's not the direction people probably thought
• 13:34
  Speaker 4: I was going to go with this, but it is
• 13:36
  Speaker 4: a whenever you can bring me into your family and
• 13:40
  Speaker 4: into your life, I'll tell you. Also, during the pandemic,
• 13:44
  Speaker 4: we had to do my show for my home and
• 13:46
  Speaker 4: we still did chefs and we did at the time
• 13:52
  Speaker 4: and Israeli chef who had taken off and she was
• 13:55
  Speaker 4: cooking from her kitchen in Tel Aviv and the sirens
• 13:58
  Speaker 4: went off, said I have to go. I have to go.
• 14:01
  Speaker 4: I have to go. The sirens are going off. And
• 14:03
  Speaker 4: I was like, what it was just real life had
• 14:06
  Speaker 4: come into full play. So it's it's these it's these
• 14:09
  Speaker 4: opportunities to talk and share that I always look for
• 14:17
  Speaker 4: and that always makes the food it's so weird, makes
• 14:19
  Speaker 4: the food taste better. It's a fascinating thing for me.
• 14:22
  Speaker 3: Right right right, Well, your book focuses on joy, no pressure,
• 14:28
  Speaker 3: cooking pressure. Do you have a favorite the quote unquote
• 14:32
  Speaker 3: lazy day meal?
• 14:33
  Speaker 1: That's that's easy.
• 14:35
  Speaker 3: It's still delicious tell us about that carbonara.
• 14:38
  Speaker 4: I'm a carbonar. I'm not a big pasta person. My
• 14:42
  Speaker 4: husband's from the Bronx. Our first date was at the
• 14:44
  Speaker 4: Pizza place because we had an argument over who had
• 14:47
  Speaker 4: better choice of pizza that he won. This played Emily's
• 14:50
  Speaker 4: in Clinton Hill and Brooklyn. My son, I believe it
• 14:53
  Speaker 4: or not, he is well, you know, like a lot
• 14:56
  Speaker 4: of kids, he likes pasta, but he is If you
• 14:58
  Speaker 4: ask him what his favorite meal is, he loves curry
• 15:01
  Speaker 4: chicken and dumplings. That's his thing, curry. It's like he's
• 15:03
  Speaker 4: five years old walking around like an old Caribbean man
• 15:05
  Speaker 4: wanting curry chicken. But for me, it's a quick carbonara.
• 15:11
  Speaker 4: I love like some of a lot of the chefs
• 15:14
  Speaker 4: that I've cooked with and had the honor of cooking
• 15:16
  Speaker 4: with over the years. You know, they love those late
• 15:19
  Speaker 4: night pastas with some shrimp and things like that, But
• 15:22
  Speaker 4: carbonara every I went to Rome for the first time
• 15:25
  Speaker 4: at about twenty six years old on a work trip
• 15:28
  Speaker 4: and then I saw Tom Cruise make it on the
• 15:30
  Speaker 4: Oprah Winfrey Show after that, and I was like, oh right,
• 15:33
  Speaker 4: it's like one hundred years ago. It stuck in my
• 15:35
  Speaker 4: mind and a good carbonar. I keep a nice piece
• 15:39
  Speaker 4: of panchetta frozen, like a nice stick cut, because it's
• 15:42
  Speaker 4: hard sometimes to find a New York You go to
• 15:43
  Speaker 4: the deli and they give you a little thin But
• 15:45
  Speaker 4: I like a good carvernar, a good eggy moist, not
• 15:49
  Speaker 4: dry cavernar.
• 15:52
  Speaker 3: If you could challenge any other celebrity to a bakeoff,
• 15:58
  Speaker 3: who would it be?
• 15:59
  Speaker 4: A bakeoff?
• 16:00
  Speaker 1: A bake off?
• 16:01
  Speaker 4: Oh god, I guess it would be Carla Hall because
• 16:05
  Speaker 4: we're halls and only one hall wins. Two halls go
• 16:09
  Speaker 4: in what comes out.
• 16:11
  Speaker 1: I just I talked to her yesterday.
• 16:13
  Speaker 4: I did too.
• 16:18
  Speaker 3: Small world.
• 16:20
  Speaker 4: It's a small hall, after all.
• 16:26
  Speaker 1: That's amazing.
• 16:28
  Speaker 4: She was great, she said, Oh my gosh, she's the best.
• 16:31
  Speaker 4: But yeah, I think so because it's just funny. It
• 16:33
  Speaker 4: would be funny to promo the battle, you.
• 16:36
  Speaker 1: Know, huh.
• 16:37
  Speaker 4: And she actually baked my son's birthday cake for his
• 16:41
  Speaker 4: fourth birthday.
• 16:41
  Speaker 3: I think it was, and Sarah, okay, maybe we can
• 16:44
  Speaker 3: arrange that.
• 16:45
  Speaker 4: You know, well, I would lose, so there's no point
• 16:47
  Speaker 4: in this. I mean, it's just it's only good for
• 16:49
  Speaker 4: promotional purposes. We know how it goes down.
• 16:57
  Speaker 3: What about any book tours or events to promote this.
• 17:01
  Speaker 1: Yeah.
• 17:01
  Speaker 4: Yeah, We're headed out on a book tour. We have
• 17:04
  Speaker 4: Books of Wonder here in New York coming up. I'll
• 17:08
  Speaker 4: be in Chicago and Downers Grove and Anderson Bookstore, Kindred
• 17:12
  Speaker 4: Stories in Houston will be getting by there. So I'm
• 17:17
  Speaker 4: just excited to get out here. Listen. I never imagine
• 17:20
  Speaker 4: I'd be writing any of these books that I've had
• 17:22
  Speaker 4: a great honor too, but this one really means something
• 17:24
  Speaker 4: because I think, as I said, you know, I have
• 17:28
  Speaker 4: a son. There are many things I never imagine. I
• 17:30
  Speaker 4: do think I'm a product of great storytellers like Judy
• 17:34
  Speaker 4: Bloom and great shows that made me an empowering woman.
• 17:38
  Speaker 4: Now that I have this son, I noticed early on
• 17:42
  Speaker 4: that talking to boys and uplifting them sometimes gets lost
• 17:48
  Speaker 4: and empowering girls, empowering women like myself. There are new
• 17:52
  Speaker 4: studies that show boys behind academically, fewer boys going to college,
• 17:56
  Speaker 4: and all these things that I think sometimes when we
• 18:00
  Speaker 4: or love into one thing, we leave something else empty.
• 18:04
  Speaker 4: And I wanted to give any parent, I mean, boy
• 18:07
  Speaker 4: or girl whatever to read this book. But it was
• 18:09
  Speaker 4: important for me to have this little protagonist, this little
• 18:12
  Speaker 4: boy who has some fears, but through fun and through friendship,
• 18:16
  Speaker 4: through kindness, can start to explore. He's curious. I think
• 18:19
  Speaker 4: the biggest thing to get over fear is curiosity. I'm
• 18:22
  Speaker 4: curious about you, Scott. You were curious about my sake.
• 18:24
  Speaker 4: Before you know it, we're slapping back, we laughing, like
• 18:27
  Speaker 4: you know, we've known each other our whole lives. Food
• 18:29
  Speaker 4: does that, food does that? And this kid in this book,
• 18:34
  Speaker 4: I hope gives a folks an opportunity to talk to
• 18:36
  Speaker 4: kids about There's so much fun on the other side
• 18:39
  Speaker 4: of fear. There's fun in food, right, and sometimes we're
• 18:42
  Speaker 4: afraid to try something. I didn't have a blueberry until
• 18:45
  Speaker 4: I was thirty five, and now I probably went every day,
• 18:47
  Speaker 4: So you know, there's fun in it. I appreciate your
• 18:49
  Speaker 4: time and I appreciate you being interested in it too.
• 18:53
  Speaker 3: Well, there you go, tamer And Hall, Ladies and gentlemen,
• 18:57
  Speaker 3: check out our book, Harlem Honey, The Adventure of a
• 19:00
  Speaker 3: Curious Kid.
• 19:01
  Speaker 1: It is out now.
• 19:04
  Speaker 3: Continue to success on your show and all the best.
• 19:08
  Speaker 3: And it was wonderful, wonderful meeting you, and I hope
• 19:11
  Speaker 3: we can do this again in the not too distant future.
• 19:14
  Speaker 3: Tamer And haul everybody, and remember thanks for your downloads everybody,
• 19:19
  Speaker 3: best fans on the planet, and remember where you lead.
• 19:23
  Speaker 1: We will follow.
• 19:24
  Speaker 5: Stay safe everyone, everybody, and don't forget.
• 19:55
  Speaker 3: Follow us on Instagram at i Am All In podcast
• 19:59
  Speaker 3: and email us at Gilmour at iHeartRadio dot com.