Latest / Tigs Bits Podcast / Why They Left Memphis for Louisiana

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Why They Left Memphis for Louisiana · Tigs Bits Podcast

0:00
All right y'all, we're diving into the wild, weird and
0:03
wonderful world of Louisiana travel and culture with two
0:08
people who built a following doing just that.
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Amanda and Nathan from Travel to Boot are in the house and
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they've been everywhere. From small town festivals to
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viral food stops, they're putting the spotlight on the
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Louisiana that you don't see on the postcards.
0:25
We're talking routes, Rd. trips and real stories from the Bayou
0:29
State. Let's get into it.
0:40
Amanda Nathan, what is up? Thank you so much for joining us
0:44
here on Tigs Bits. It's been, it's been building
0:48
long enough, right? It's all.
0:50
Happening. I mean, look, here's the Here's
0:52
the thing. If you've ever wondered what
0:54
would make someone leave Memphis for Louisiana, you're about to
0:59
find out. And I know there's a love story
1:02
involved, so let's just rewind it.
1:04
Do tell the back story of how this even began.
1:08
How did y'all begin? Let's start there.
1:10
I. Think, first of all, there's a
1:11
lot of reasons to leave Memphis for Louisiana.
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We're just. One of them.
1:16
Well, well, so, OK, so Memphis is Memphis.
1:20
I mean we, we, we. Were both born.
1:23
And raised in Memphis. In fact, we were both born in
1:25
the same hospital, just five years apart.
1:29
Memphis is Memphis. Memphis has such.
1:31
Rich history, though, Rich history in Memphis and you talk
1:34
about Elvis Presley and all the stuff they all the wrestling.
1:39
We were talking. About wrestling and.
1:41
Jerry Lawler he made a name for. Himself there, I mean.
1:44
Memphis, TN. You know, it it it was once a
1:47
great place, but it's. Not the same as it used to be.
1:50
I've always gone to Memphis, been there and yeah, I mean,
1:53
I've been to some concerts on the riverfront at that little,
1:56
the Amphitheatre, whatever it's called Mud Island.
2:00
Yeah, Yeah, it's not in August. Yeah, I saw three eleven there
2:09
on a on a like a random Thursday night.
2:12
Lord Almighty, you're. Talking about we're talking
2:14
about north Louisiana, that my dad grew up in Shreveport.
2:18
OK. So that's kind of where I got
2:20
the introduction to Louisiana, kind of culture of Louisiana a
2:23
little bit. You know, I grew up a.
2:25
Louisiana sports fan. My dad was die hard Saints fan.
2:28
I mean to the bone. Yeah, yeah.
2:31
My father passed away about a week before Katrina hit, so we
2:34
never got to see Breeze or the Saints Be what they.
2:37
Would be. I still have a lot of his old
2:39
gear and stuff in there. From back in the day.
2:41
I mean like stuff from the 70s. Man, it's so I have so much old
2:46
site stuff, but I grew up that way.
2:47
And you know, Amanda and I always talk about how much we
2:49
love Louisiana. Well, so it it let's backpedal a
2:53
little bit before. We used.
2:54
To get into so we fell in love and whatever we didn't have any
2:56
money in this like and and we really we were in food
2:59
management Memphis yes I used to manage to leave it or not a
3:04
seafood market like Kroger in Memphis and before that I was a
3:08
paralegal. So we've done everything,
3:11
really. So we fell in love on our first
3:14
trip to New Orleans together was in 2016 for Mardi Gras, Fat
3:18
Tuesday weekends. And once we were down there like
3:25
it was. Just.
3:26
It was a whole dive, like it was the culture.
3:29
People it's. Food and of of course, New
3:32
Orleans is obviously very different than Acadiana, right?
3:36
But it was still, it was still Southern Louisiana culture.
3:40
We, we just got addicted to it. So we started coming down, we'd
3:44
go to New Orleans 3-4 times a year and it's, it was extremely
3:51
expensive to come down and stay that often.
3:55
So I was like, man, maybe we should just move.
3:57
Like, I, I mean, it was just, it's just that.
4:00
Easy, like babies just moved. So we did.
4:04
But not to Orleans Parish. I never wanted to live in
4:06
Orleans Parish. Though I wanted, I wanted to
4:08
live six months in Orleans Parish just for, you know,
4:11
shifts and giggles because I, I thought Mardi Gras and
4:14
everything was that cool. At first, but.
4:17
Now that we live in Broussard in the country and it's so quiet
4:20
when I go to New Orleans now, I can't wait to come home.
4:24
It's just too Dang loud over there.
4:25
All right. But so New Orleans was like kind
4:29
of our way in. And it, it, it what's the
4:32
forefront of travel to Booth, if you will.
4:35
It's where our passion started together.
4:39
And then we followed up with an amazing, an amazing realtor,
4:45
Tyler Manuel from Katy Real Estate.
4:49
We, we weren't sure exactly where we wanted to live in the
4:52
southern booth. We just needed a realtor that
4:55
was willing to show us everything.
4:58
So we came down 5-6 time. We probably looked at 200 houses
5:02
all over it. And he just put us in his car
5:05
and every neighborhood we would go to, he would show us like the
5:08
restaurants and the gyms and the grocery stores and what was like
5:14
Scott Youngsville and Broussard Lafayette, all completely
5:18
different, right? It's completely different.
5:21
And he took his time with us. He actually ended up becoming
5:24
one of our great friends. Y'all, if you need a realtor
5:27
Tyler Manuel from Katie Real Estate, he will take care of you
5:32
and he strives. On Fantastic Guys.
5:35
Personal customer service, making sure that his clients are
5:39
satisfied. What was the biggest culture
5:41
shock moving to the boot now, you know, it sounds like there
5:46
probably wasn't too big of a culture shock because you had
5:48
already been coming to New Orleans and had experienced
5:52
that. So more so maybe than that.
5:55
What did your families think about the move?
5:57
My family with little I have left, you know, really didn't.
6:02
Think that was. Too wild for me to do that.
6:04
I mean, my dad grew up in Louisiana.
6:05
I mean, they're like, well, you all with my dad, you used to
6:08
tell me all the time you belong down there anyway, man, so.
6:12
Yeah. You'd love it in South
6:13
Louisiana. So neither of us really have any
6:16
family left, no. Very little.
6:18
I have a couple of half sisters. His dad has been passed away 20
6:23
years. Yeah, for a very since he was
6:26
16. My parents passed.
6:27
Both of them passed away in 2021 within four months of each other
6:32
and I have my son who just turned 24 not too long ago.
6:37
Week ago. Yeah, and he'll be down here
6:40
next weekend actually. But you know, he, he has his own
6:42
life there. He's bought his own 1st house.
6:45
Like we just. I got cousins galore, half of
6:48
them I don't even know. So, you know, I families,
6:56
there's just not much left for us.
6:58
We we decided to move down here and create a new family and
7:02
which of course, frankly you were a part of that.
7:06
Family, I mean. I'm talking more about our
7:09
circuit in general, like. It it it is.
7:15
Something that I don't think I could describe to most people.
7:18
It's it's a whole vibe. It's like a new beginning.
7:20
Like like it's. It's a wonderful.
7:23
So you know as. Far as culture shock.
7:25
I mean, we moved down here for the culture.
7:28
I don't know how much shock there could be.
7:29
Right. So y'all moved down, You're
7:33
you're now in Louisiana. You've already kind of been a
7:36
part of Louisiana. You knew what to expect.
7:38
You wanted to be a part of the culture.
7:40
No shock, just wanted to be a part of it.
7:43
So where did the idea come from for travel to boot, Where did
7:49
that all come from? Is that for the name or for the
7:52
idea? The whole the idea, the name,
7:55
the whole can of worms. That's a question for this one.
8:00
So travel to boot, actually just kind of the name itself kind of
8:04
fell out of my mouth one night. We knew moving down here, like
8:09
our plan was to open a Louisiana business.
8:13
Now, that being said, moving down to a place where nobody
8:16
knows you, it takes a lot, a lot of, you know, a lot of
8:21
upbringing, especially through social media because that's
8:24
where we live these days. I met Rachel from Louisiana
8:28
Girls and I started admining her page.
8:31
She was our really way into it. She was, that's righteous, A
8:34
godsend. And she'll be on next week.
8:36
Yes, she will. She's coming on.
8:38
And so, so I met Rachel and started admining for her and she
8:42
was like, you know, I know you want to build this big business.
8:46
She yeah, I, I, I know that I want to build a business at the
8:50
time, but I, I didn't really know what to do.
8:53
She's like, why don't you make a Facebook business?
8:54
Page. And I'm like sure.
8:57
She's like, you know, I'll help you promote it.
9:00
And she's like, you're going to do great.
9:02
And we have and, and I was like, like, So what are we going to
9:05
call it, Rach? She's like, that's up to you.
9:09
So I thought on it. For weeks, weeks like what you
9:14
know as. Far as a Facebook business page
9:15
like. What is going to sound original?
9:18
What it what is it that's going to be catchy, that's going to
9:22
catch people's attention? And the logo too, which reached
9:27
us on that. So we were sitting on the couch,
9:31
cocktails were flowing, and I'm just pulling my hair out and
9:35
all. I got real quiet for a second
9:36
and I said out of the brand. I'm just looking at it.
9:39
I said travel to boot. That's it.
9:41
It just fell out of my mouth, just out of my brain and out of
9:44
my mouth, which is what you're doing, you know, So it makes
9:48
sense. Like that little light bulb, you
9:50
know? And it just went off.
9:53
And so it is. And Rachel is a huge, huge part
9:58
of travel to boot. And obviously our lives.
10:02
And she did. Create our logo.
10:05
She's like my older sister, man. She's.
10:07
She's awesome, part of our lives.
10:09
She's a huge part, part of a lot of folks lives.
10:12
She's very encouraging. She's very motherly, I guess, in
10:16
a sense that you could say without, you know, not in a good
10:20
way. That's a great thing.
10:22
You know, she just cares about everybody and she cares to see
10:25
people succeed. That's something that I've
10:27
already I've caught that from her.
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She's just a great person. She's awesome.
10:32
Man, now she. She's a big life, but she she
10:35
can chew you up and spit you out too.
10:37
I'm sure she can. You don't want to get.
10:39
Out of her bed. I don't ever intend to you you
10:47
found out that woman, she's the older.
10:48
Sister I never had. We all have to be kept in line a
10:52
little bit sometimes. So if she hung around me a lot
10:55
more, I promise you, oh, I promise you I would, I would
11:01
feel her wrath. There's.
11:03
No, man, I don't know if you want to do that.
11:05
I'm going to try my best not to right?
11:08
So that's how the actual name came into play.
11:11
We. Already had the idea we wanted
11:14
to do the. Promotions deal, but she came up
11:16
with that name just out of random.
11:17
I'm sitting on the couch and said that's it, that's the one
11:20
that's going to hit. I like it.
11:22
It's catchy, it rolls right off the Tom and.
11:24
It's unique, it's different, but it it sounds very southern
11:27
Louisiana. The muddled Southern travel
11:30
debut you know and like it just rolls off.
11:34
Stands right out, yeah. I think that's it's it's very
11:37
memorable. And you know, it's like, yeah,
11:40
my guys travel to boot are coming on.
11:42
You know, it's it's just easy to say.
11:44
It just rolls off the tongue and it fits into the vibe down here.
11:48
I think it's awesome. I think it's awesome.
11:50
Now, I know that you have had a little bit of trouble becoming
11:54
Facebook verified. Amanda, we've had some of those
11:58
conversations. How's that going?
12:00
Hopefully by the time people listen to this or see it say you
12:04
are verified, you know, but but that is wishful thinking.
12:11
So OK, my, my business, my, my biggest advice to business page
12:18
owners, if you were monetized when you set up your payout
12:22
account, yeah, you have to set up your tax.
12:25
Are you, are you monetized? And so you had to do that,
12:28
right? Not everybody is.
12:30
And so they're like, they don't get it.
12:32
But once you start that tax form and you click, you set like 3
12:38
fields out in your business name, your address, whatever.
12:40
You click that next button, if you goof in it, hit that next
12:44
button, Facebook locks those fields.
12:47
They can never be edited again. You can't hit the go back
12:51
button. For instance of what I did on
12:54
Travel, the boot is accidentally set the business name to my
12:57
personal name Amanda Sharp. That is not going to match with
13:03
our EIN number for N and A Sharp Investments.
13:06
OK, Facebook has that field lock now and I'm still I don't know
13:12
when I'm going. To get verified at this point.
13:15
Every day I talk to a new Facebook person who wants my
13:18
whole. Story all over again with.
13:21
With new screenshots and I'm like can y'all just not just X
13:27
that out and let me start the tax forms over I don't I don't
13:32
understand I don't understand why that's so hard to do yeah
13:37
look I. Mean it's worse than talking to.
13:38
AT&T. Brother, I don't even know being
13:40
verified really freaking matters.
13:43
It helps protect your account though, is the main reason why
13:47
I. Did.
13:47
It. Well, well.
13:49
I got my main there, I got my. I got my main verified because
13:53
we were having so many problems with the booth.
13:56
So because that one line on the tax form is wrong, even though I
14:00
had every legal document to man that I am continually showing
14:06
every Facebook agent that's in a message, it doesn't matter.
14:11
They take it back. They won't verify me.
14:14
They owe us $125.00 as of today that they're saying it's going
14:19
to disappear if I can't resolve this tax issue by the end of
14:24
August. They're going to have that well.
14:26
I, I need. Well first of all, I worked hard
14:28
for that money. I create content every day.
14:31
They are making money off of me. I have all of the legal
14:35
documents. Help me help you right.
14:38
We're just trying to give you money every month.
14:40
Facebook at the end of the day, it's just that it's really
14:44
that's it. We want the little blue check
14:46
mark. We're going to give you money.
14:48
You support us when we need you pay us what we're supposed to
14:50
get paid. Shit ain't hard to other to
14:53
other business pages if you get monetized.
14:57
Hell, even have your attorney close by if you're not sure how
15:00
to fill out those tax forms because it takes you page by
15:03
page and once you click next and you goof on a page.
15:08
Before it was something so simple.
15:09
I I put my my name instead of the business name in and now
15:14
there's no way to go back and edit it.
15:16
And and that's just so bizarre. It should be so simple to.
15:20
Fix. Yeah, we both tried that from
15:22
our separate. Page it just does the same
15:24
thing. And, and and and I talked to
15:26
Facebook and I get a different person each time and it's a live
15:29
Facebook person. I.
15:32
Mean it's better than AI but it still.
15:33
Doesn't get us. No, it's it's not getting me
15:35
anywhere. Yeah, I get it.
15:37
So. I don't know I'm not going to
15:40
stop until we get until we do get verified, yes and and when
15:45
we get our tax information correct it final and get
15:50
verified. I'm throwing a kegger at my
15:52
house. Everybody is in there you go
15:55
going to be. Epic.
15:57
Let's talk about food festivals and maybe a wild moment that you
16:02
weren't expecting. So I know that since we all met
16:05
each other back in December at A at an event, you've gone do so
16:12
many freaking events in 2025 leading up to right now, tons of
16:17
them. What is the wildest are funnest
16:22
and they may be two different ones with the wildest are the
16:24
funnest experience that y'all had at one of these festivals.
16:28
We may have different opinion on that, but I'll let her talk
16:31
first. So.
16:32
Probably the coolest. Event.
16:36
Experience I've ever had was getting to introduce Mayor Ray
16:41
Bourke of Broussard to Stale Bragger Super Bowl, ECA Super
16:49
Bowl and Broussard. That probably was like the
16:52
coolest mode of my life. That's awesome.
16:54
His whole event staff got with me, specifically me and and they
16:58
wanted me to introduce him to everyone.
17:01
So I took him around to everybody's tent.
17:04
He anybody that had food ready, he got to trial farm to fire.
17:10
He said get two of those. Stuff farm to fire.
17:13
You cannot be far the fire, brother.
17:15
Get to. In the In the words of Mayor
17:17
Ray, get to and that that was and we do do a lot of events and
17:24
and cover a lot of them, but for me, that was probably the
17:27
coolest event moment that I've ever been through.
17:32
Yeah, what have you got, bro? I don't know, riding on Rusty
17:36
for seasoning for every stuff, Some Barney Gras float was
17:39
pretty awesome too. Man, that was a whole
17:42
experience. You know, You know, you know, I
17:43
don't have any hair and that was dumb that day.
17:45
And we got on the thing. We're on there 9 hours.
17:47
I didn't wear a hat. I looked like I look like Freddy
17:51
Krueger in the movies where he's peeling his head.
17:54
You know, welcome to prime time. I mean, that's what I look like
17:57
the next, and I have to shave my head the next day.
17:59
Oh. My God, that's terrible.
18:02
I cry terrible and I said I can't do this anymore.
18:07
There for moral support. That was.
18:10
That was a. Wild day.
18:12
We rode up top right next to Rusty.
18:14
That was a wild. I think other other memorable
18:17
events. Kentwood, SCCA.
18:20
Stale. Tracks last time we saw you
18:21
text. Was yeah, yeah, that is true.
18:24
So that day, Justin a a stale tracker, did not know and he.
18:31
Does now. He will forever after that.
18:35
My crazy Brad himself took off running after him and like, hey
18:40
Justin and Samantha, he's. Like.
18:46
He will never forget me now. I always killed myself that day
18:49
trying to get that selfie with him.
18:51
Bro by the time I got that selfie and finally got him to
18:54
stop #1 he thought it was crazy which I found him number two.
18:59
I was thinking of stop until I got.
19:01
Right, a little bit of Craig. And #2.
19:03
Almost rolled down in banquet that day.
19:05
I did. I was determined to get that
19:07
shot with him and I did. No, he did not know me that day,
19:11
but he knows me now. Still probably.
19:14
Justin, we love you bubbies. What would you say is the most
19:17
underrated town or event that you've been to?
19:22
Franklin, Cajun Greeks took off in Franklin was an event that I
19:29
really didn't know how well it would take off when we got
19:32
there. That turned out was awesome,
19:35
man. Was it?
19:37
Yeah. And everybody there was so
19:39
great. We ate so many dishes that day.
19:42
That's the event. You know all you know.
19:45
They had. Cajun Greek, but that that was a
19:48
great event. They had a month to put it to.
19:50
Yeah, they only had a month to put that together and it was
19:53
better than some of the ones that go on for four months
19:56
promotions. The Cajun Greek Isabella.
20:00
Randy Vandergriff, Jesse Hannah Griff.
20:03
I got to sit down with the Franklin mayor at that event and
20:08
that video is up on our feed somewhere.
20:10
I'm pretty sure I'm going to put that on local.
20:12
That was that was the event, yeah.
20:15
As far as that goes to your question, Tigs, that would be
20:17
the event that I thought was going to be, you know, kind of
20:21
all right. But it ended up being one of the
20:22
best ones. What is a moment that you would
20:25
say that you've been out there and it's just made you kind of
20:27
stop and say This is why we do this?
20:32
Falling down that hill, trying to get that shot with Justin, he
20:35
can't wait for us as. Well, we do.
20:37
This. I live for it.
20:39
You and you, basically, you told me those exact same words when I
20:42
talked to you that day and and I believe it.
20:46
You do I. Have to agree with that, I live
20:49
for it. And you know.
20:51
One thing actually I want to address is, you know, we deal
20:55
with a lot of influencers, right?
20:59
I don't, you and I, we cut content.
21:05
I'm not going to, I don't, I don't want to be seen any
21:07
differently by them. Like if I'm out there to shoot
21:11
you and endorse you and promote you, you know, I just don't see
21:17
it any different than that. You know, we're, we're all there
21:20
on the same playing field. I'm there for the experience and
21:24
I think the more people that talk about the experience, the
21:27
better it is for people to understand they get different
21:29
perspectives of different people to see things differently.
21:32
You just sum us all up in one sense.
21:34
Man, that's it, that's exactly it.
21:36
That's it brother. Where do we go from here?
21:38
We've kind of talked about where y'all started, how how all this
21:43
got started and some of the things that you've been to.
21:46
Well, now what's next? Versus Pot August 9th under the
21:50
Highway 90 bridge in Morgan City, we are judging.
21:54
I'm judging as well. It's going to be fun.
21:58
Yes, I am. There's an announcement.
22:01
There you go, folks. There you go.
22:07
I know that y'all have listened and you were part of the
22:10
Stirring the Pot podcast when I had them on.
22:14
They laid out the rules that I think is going to apply to all
22:17
three of us of how to to do that, you know, and it's good.
22:21
And knowing that y'all are there now I'm going to make it even
22:24
tougher that I'm just not going to look up when we're eating
22:26
food. That's what I'm going to do.
22:28
I'm just not even going to look at y'all.
22:30
I'm just going to to eat it and then I'm going to judge it and
22:34
I'm going to put my old numbers down.
22:35
And that's going to be bad, but. I I want to be completely
22:40
unbiased and furthermore, I don't want to look at you
22:43
because if I look at your reaction then it's going to bias
22:46
what I'm. Going to.
22:47
That's correct. Totally, Yeah.
22:49
Poker. Face I I want your folks to be
22:51
in their own corners. I don't want to see what you I
22:55
don't, I don't. Me and my judging is between me
22:58
and my plate. That's right, I don't.
23:00
I don't want it to have anything to do with y'all.
23:03
There's no bias for me. I'm just going to vote.
23:06
I'm going to put the numbers down of what I think I'm going.
23:09
It is 100% based off of the gospel of Stirring to Pot
23:13
podcast because they laid it out better than anybody I think ever
23:17
freaking could. And that's what I told them to
23:20
on that show that night. I was so thankful that they
23:23
would do that because I think it's important, you know,
23:26
especially a lot of social media influencers or whatever you want
23:30
to call it or ask to judge and to come and do these things.
23:35
And I mean, let's face facts. Bottom line, they need, they've
23:38
got everything else together. Oh yeah, shit, we got to judge
23:41
this too. I feel like that kind of
23:43
happens. I'm not knocking anybody.
23:44
I don't know. I'm just saying.
23:46
And so let's bring in an influencer, somebody says.
23:50
Influencer I think about Doctor Eva laser laser beam, yeah, but.
23:56
Here is something to consider, especially when judging.
23:59
You got to consider what these teams are spending to come.
24:03
To. Yeah, a lot.
24:05
They make no money on this. None.
24:08
Their reputation is on the line. Even in cash prize, I mean cash
24:12
prize can't pick you up when she.
24:13
Spent all that. Yeah, Rusty ain't making a
24:16
living winning competitions with the prize money.
24:19
He definitely is not. And that's why when you're a
24:23
judge, I feel like it is so important you do it correctly,
24:27
just accurately. I don't think anything in anyone
24:32
is is worth anything below what we said. 7 is that.
24:36
I mean, yeah. That's where it starts.
24:38
And then, and then it's better be damn good to get a 10, you
24:41
know, but it's everything's pretty much going to be in that
24:44
7 to 9 range. The only reason I'd ever go
24:48
below A7 or A5 or something is if it was like raw or inedible.
24:52
Correct. Yes, that's exactly right.
24:54
I. Would never do to anyone.
24:57
No, we understand because we know everyone and we listen to
25:02
all our friends who do competition cook, right?
25:05
Yes, they tell us how much money they spend and this is a way of
25:10
life. It it for them I mean, and I
25:15
would never ever miss it up and judge and not do a good job.
25:19
It's all about respect. I mean, you've got to respect
25:22
the competitors, respect what you're doing, respect the event.
25:25
I would like to get invited back to do these again at some point
25:29
and. If you don't respect it there,
25:31
you got no business being there. That is exactly right.
25:34
That is exactly right. So I'm looking forward to doing
25:38
all that and I'm glad that we all agree.
25:40
Now tell us, I know you have some other things that have been
25:44
happening in the what's next category.
25:48
Let's talk about local for a minute.
25:50
Tell us all about that. I'm really looking forward to
25:53
it. I'm really looking to see what
25:54
we can put our minds to. Yeah, a lot of great.
25:58
So you have Gabby, What you're cooking.
26:01
Gabby, you've got the Terry. What turn?
26:04
You got traveling in the town the Terry Taylor, the.
26:08
Terry Taylor. Yeah.
26:10
Love that guy. He's, yeah.
26:15
Terry Taylor, Gabby Taran and then Joe Boudreaux.
26:22
No, no, he, he's a creator. I think we're missing I, I think
26:26
Tim Davis from Louisiana, well, he has to be for contractual
26:31
purposes. Regardless, we are building
26:35
right now. Yeah, you're in the, you're in
26:37
the infancy stages. You're you haven't even learned
26:40
how to walk yet. But it's it's coming.
26:43
It's coming. That's right.
26:46
So, so you know, another thing I want to point out is is you
26:49
know, all of us do different content.
26:53
Me. I'm in promotions, right?
26:55
I'm good at it. Yeah, I, I, I'm out of defense.
27:00
I I'm, I'm gonna post live. I want, I feel like it does a
27:06
disservice for my content to stack Taunton, if you will,
27:10
because I'm a promoter. Like I'm not an event.
27:13
I want to promote right there. You know what I mean?
27:16
Like I'm going to go live. I'm maybe posting pictures as
27:20
long as I had the Internet service, you know, because
27:23
sometimes it gets crazy out in the field, but I want to do my
27:27
stuff live and it's just, it's just we have a lot of different
27:33
content creators at local and it's going to give it some
27:35
depth. All of our content.
27:37
Is going to be different. Yeah, and that's the that's The
27:40
thing is you you're going to get a variety of content from great
27:44
creators. Stories just basically sounds
27:48
like it's just going to focus on everything that is Louisiana and
27:51
what makes everything so, makes Louisiana so unique.
27:55
And I think all of us really, we, we come home in the
27:59
heartstrings wanting to promote local, I don't care what part of
28:03
Louisiana you are from, our local economy, our local small
28:07
businesses, it matters. It matters so much.
28:13
And it's just going to be so cool seeing how it all works
28:16
out. Louisiana's so unique.
28:19
There's no other place. There's no other place in the
28:21
world like like southern Louisiana, Louisiana as a whole.
28:26
There's nowhere else you can ever go on this planet that's
28:29
like here. That that is.
28:31
A no, like even in the Mississippi, you read the Texas,
28:34
you're in a whole different world, man.
28:36
We were in Conroe, TX about two months ago.
28:40
Now about. Completely different world
28:41
there. Just.
28:43
A different vibe. Well, just just just, I mean, if
28:46
you go from Southern Bayou, you know, Cajun Buddha everywhere to
28:50
where it's just not the same. Even, you know, and even when I,
28:54
when we go to Biloxi, we have family, you know, in Ocean
28:57
Springs, Biloxi area, even when you go there, to me, it's kind
28:59
of like the backwash in New Orleans.
29:01
It feels like New Orleans and it kind of does, but you're
29:04
starting to get kind of off that.
29:06
It's just, it's that one little area right there, that stretch
29:09
of town between Lake Charles and New Orleans.
29:12
It's just everything in between like we do.
29:14
It's everything in between that area.
29:16
Whoop, there it is. There it is.
29:19
It's just it's. Very unique.
29:21
I mean, you could go and you know, that's what's cool about
29:23
Acadiana specifically, is that every single town has its own
29:27
little personnel. Every parish is different.
29:30
Yeah, like laugh me. It's way different than
29:31
Broussard. New Iberia is different, you
29:33
know, Rain's different, bro. Bridge is different.
29:36
Youngsville. Youngsville is different.
29:39
Do y'all, do y'all ever see yourselves expanding beyond
29:43
Louisiana? Absolutely, absolutely.
29:46
Yeah, I want to. I want to do some stuff in
29:48
southern Florida or not southern Florida but.
29:52
Maybe one day I got a Concord, Louisiana first.
29:55
Right, you got some 2 steps. Ahead of her on this one, God.
30:00
Bless America some. Absolutely.
30:02
Some of that, some of that, some of that Redneck Riviera stuff I
30:05
really like to cover as. Well, there you go.
30:07
Yeah, there are no words right now.
30:08
There's. Some good fishing down there,
30:10
man, Good fishing down there. Pensacola from that Pensacola
30:13
area down there does some. It's great stuff.
30:15
Yeah, I lived in Destin for three years of right outside of
30:17
Destin and worked in Santa Rosa Beach.
30:20
Oh, I know it was. It was fun.
30:22
I want to do some deep sea fishing down there man.
30:25
You can smoke them dude. It's fun.
30:26
Those guides know what they're doing.
30:28
Just go with a guide. You'll catch your limit by like
30:30
9:00 and come back in. It's it's like it's.
30:33
Like. It's like here, it's any like
30:35
anywhere, but they're the, it's underrated fishing over there.
30:38
Like you wouldn't think it's as good as it is, especially like
30:41
red snapper and stuff like that. Oh yeah, I've had some
30:44
tremendous trips whenever I used to work over.
30:47
There, you clean your own fish sticks.
30:49
Oh, I do. If I catch them, Yeah.
30:51
I mean, whenever I've gone out on charters, I don't.
30:53
But I you. I catch them, I clean them.
30:56
I can't catch them, but I ain't cleaning them.
30:58
Oh, I'll clean them all day. I don't like to clean them,
31:00
don't get me wrong. I.
31:02
Mean I don't want if somebody else is going to go for it but
31:06
you know, I've cleaned I've cleaned my share of fish over
31:08
the years I. Assure you, I used to bass fish
31:11
a lot. Well see, when we grew up in
31:14
Memphis, I used to fish with my dad.
31:17
We called him crappie. But down here, they're secondly.
31:19
Right, right. And I call him White Perch.
31:24
Where do you get that term from? I have no idea.
31:26
That's just what they called them on Toledo Bend my whole
31:29
life because I grew up on Toledo Bend.
31:31
So that's just what they called them.
31:33
So I didn't know any. Different.
31:34
See, I have to learn all the dialects down here because there
31:37
are about a million. Crappie sacolet, white Birch,
31:40
that is. I call them Sacolet now, just
31:42
out of ease. It's just an easy conversation.
31:44
That's water fish I have ever eaten. 100%. 100% it's the.
31:48
Best fish I've ever had, period. Period.
31:51
Period. I mean, yeah, no matter how you
31:53
cook it. It's just the best.
31:56
Hey boys, I have the question. So so I don't know that I've had
31:59
much sock away in my life. I've had snapper, I've had
32:02
flounder, I've had catfish, fried catfish.
32:06
You need to talk to your girl, Miss Rachel Felder.
32:12
Yeah. Married to a SAC of Lake King.
32:15
That SAC of Lake King man. Well, I guess she just needs to
32:18
come over to my house and we need to have a fish.
32:20
Fry There is no fish better than 100% A. 100 Tour 2.
32:24
We need to get Rachel over here with Bradley Yummy AKA Yummy.
32:29
My father used to say when the dogwoods would bloom, it was
32:32
crappy season. That was, you know, there was a
32:35
little, there was a Big Lake in North Mississippi.
32:38
It's called Sarvis. Yeah, I've heard of.
32:41
Some of the best crappie fishing in the world.
32:44
That's what I've always heard. I've heard they they, you know,
32:47
I'd watch fishing shows of people that would be up there
32:50
and, and, and, and always crappie and white perch,
32:54
whatever the hell you want to call them.
32:56
Let's run into this last little segment that I have.
32:59
It's my favorite. It's my favorite segment of the
33:01
whole show. And it's very quick answers,
33:05
quick answers only. No thinking, Don't think about
33:08
this too hard. Just real quick.
33:10
We're going to see where you land on some of the most
33:12
important questions in Louisiana #1 gumbo potato salad.
33:20
In or out or on a side or not at all with gumbo.
33:25
Gumbo. Potato salad.
33:27
Complex question. Some gumbo.
33:31
I could take side or not at all. I like it in my gumbo if it's a
33:34
dark room. I'm the same.
33:37
I like it. I'm I.
33:38
Like it in the. Gumbo, but I it's a balance.
33:40
I like rice in my gumbo and that's it, yeah.
33:43
I like if you have rice, do you still put the potato salad in
33:46
it? I do.
33:48
I like it all double carbs. Man.
33:51
Yeah, let's have an orgy of flavors.
33:55
I like it on the side, but I'm not going to put it in there.
33:57
There you go. There you go.
33:59
Crawfish. Spicy or extra spicy?
34:03
All extra spicy I. Want to feel it in the morning,
34:06
brother? So to follow up with that dust
34:09
or no dust. You don't dust after.
34:12
I don't know, your ball is everything so you can dust it
34:16
and smother it in the cooler. If he if you dust and steam,
34:20
it's AI guess it's all right. I don't know.
34:22
I believe in the soaking but. Same.
34:25
I'm with you too. And look, I'm not.
34:28
I'm headed both ways. One thing you haven't talked
34:31
about ticks is the crawfish dip. Now I can eat extra, I can do
34:35
much spice in my life usually, and I can do a ultra spicy bowl
34:40
as long as we got a good crawfish dip to recruit.
34:44
And what is your favorite type of crawfish dip?
34:47
Well, it's a mayonnaise base, you know, a little ketchup, hot
34:51
sauce, some Cajun seasoning. And everybody makes theirs
34:54
different. I've got some great crawfish and
34:58
I've had some somebody made it with Miracle Whip one day.
35:03
Oh my God. Oh right, the sweet shit.
35:07
No, that's. Really sweet, unfortunate shit.
35:11
I like it so hot that I don't. I don't care about Deb.
35:13
I like just pull it right. Out well, I know you like it
35:16
hot. We we experienced that at the
35:18
burger cook off when we both had a little sip of that that pepper
35:22
sauce, whatever it was that he had or just had a little drop.
35:25
You remember, you were like, yeah, it's not even that hot.
35:27
And I was like, that was, yeah, that was that shit was hot.
35:33
I was still burning whenever I went to the Tabasco factory 2
35:37
hours later. Dude I I I've eaten stuff that's
35:40
like 15,000,000 still bill units I believe.
35:44
It. I'm still, I'm still walking.
35:46
Yeah. And then you did the whole the.
35:47
Hospital, Yeah. Right.
35:49
And you did the whole wing thing with farm to fire.
35:52
You know what man? That that that was fun.
35:55
But man, their sauces. Are I've done all I've done most
35:58
of those sauces until you get to the one where I was in the chat
36:01
I was like this is business is going to pick up when they have
36:04
this one. I don't remember yeah, that one
36:07
they it gets everybody always and that I have it I have it in
36:11
my refrigerator. I mean, that one's hot as hell,
36:13
but I use it use. It see at that point it's no
36:17
longer fond or for flavor, it's just to shake.
36:19
Your booty with it. Well, I will tell you if you put
36:22
like I like to make smoked beef jerky and you know, I'll just
36:25
I'll make my own beef jerky and in the marinade I'll just use
36:29
one drop like it's all you need one drop.
36:32
But it and it's not too hot. Like it dilutes it with
36:37
everything else, but it gives it a little bit of heat without any
36:40
of the pepper. But other than that, there are
36:43
no other practical uses about that, you're correct.
36:46
You're Speaking of hot sauces. When I was, when I, my dad used
36:49
to have this stuff. I don't know if you've ever had.
36:51
It's called Dave's Insanity Sauce.
36:53
I haven't I've I've heard of it. I've never had it though.
36:55
If you read the back of the bottle, it says we'll remove
36:58
grease stains from garage floors.
37:01
And I said, and I said, OK, so me and my buddy one night, we,
37:05
we you know, I was like 17. I said, let's go out there in
37:08
your garage and see if I really take that oil.
37:10
It did. Wow.
37:12
We poured it on there. What we gave it a couple of
37:14
minutes and and it took the grip that the oil stain right off the
37:18
floor and I said we're putting this in our bodies.
37:20
Yeah, You think that's good for your inners?
37:22
Probably not. Probably not.
37:26
That's still not the hottest thing I've ever eaten.
37:28
Though, Wow. I've eaten dried ghost Peppers,
37:32
man, but I had this sauce one time.
37:34
They said one little dab and I was like all right, I dipped the
37:37
whole chip in it. Drink like a whole gallon of
37:41
milk after that. She's and it didn't even touch
37:44
it. It would put me in the hospital.
37:47
And I love it hot but I'm like, this is tearing him.
37:51
Yeah. Who eats like that?
37:54
Why? Do you boys do that?
37:56
To their I don't, Amanda. I'm not huge and I'm not a huge
37:59
hot sauce person. I don't.
38:01
I'm not. I don't like hot hot.
38:03
No, I'm with you. I'm the same.
38:05
I don't mind. I don't I don't.
38:07
I have neighbors that have done it and they'll do the dab and
38:10
all that. I'm like y'all have fun with
38:12
that. I'm I'm.
38:13
Bringing the ghost pepper and go, you know?
38:15
I do it, but I'm gonna be honest, like most of the food I
38:19
use around here, I just use regular Tabasco, man.
38:21
I mean. Yeah, yeah, yeah, yeah, yeah,
38:24
yeah. I don't use a whole lot of hot
38:26
sauce to begin with. I love.
38:28
Not because it's too hot, I just don't.
38:29
Like, I'm not a huge vinegar person unless it's incorporated
38:33
right into things. I mean, I like vinegar and
38:35
stuff, you know? I drink.
38:37
I drink pickle juice and. Sugar, there you go.
38:40
There you go. That's why.
38:41
That's why that's a reflux now. Taran does not drink pickle
38:46
juice. We know.
38:46
The men tell you Taran will eat a pickle at every cook off we
38:50
are at, so long as they have. I'll drink with her.
38:52
I'll. Drink raw vinegar out of a
38:54
bottle just like it was a bottle of water, man.
38:56
You're crazy. I love it.
39:00
I do like free vinegar, sometimes I just need some
39:03
vinegar. Maybe it's just your body
39:05
talking. Maybe it just needs it.
39:07
Maybe makes sense? I just that's why I think I love
39:11
Tabasco so much. But.
39:13
Beignets or king cake? Neither.
39:17
Neither. No, you.
39:20
Get that cookie interview. I would go king cake depending
39:23
on time of year but. We never really had.
39:25
I don't eat king cake out of season.
39:27
That's bad luck bro. Yeah.
39:29
The knife in the box, but. Beignets.
39:31
Yeah, I don't know. I.
39:32
Don't know. I don't we don't do much sweets.
39:34
I don't, I don't eat a whole lot of sweets on that.
39:36
I. I don't either.
39:37
My my family does. They love sweets.
39:40
I mean, obviously if there's a king cake here, I'm going to
39:42
have me a piece every now and then, but it could sit in there
39:45
the whole week. I won't touch it just out of my
39:47
own personal guilt. It has nothing to do with it.
39:50
I don't like it. I love it.
39:51
I could eat the whole damn cake, but I would.
39:54
Not king cake. I like king cake based on
39:56
tradition. Yeah.
39:58
The tradition or the king cake? Yeah, I mean that's.
40:01
You're not, you're not going to see us around here eating like a
40:03
gallon of ice cream or anything, right?
40:06
Yeah. Do that, I mean, we, we, if I,
40:10
if I can't speak for both of us, I mean, you know, four years ago
40:13
we, we started clean eating. I've lost 80 lbs and kept it
40:16
off. Oh wow, great job.
40:18
Intermittent fasting. I'm fighting on genetics and my
40:22
age right now. My genetics are not good Family,
40:27
yeah, I've got poofy middle-aged, yeah.
40:29
And they like their sweets and so.
40:31
So I do like cheesecake though, that sort of stuff.
40:34
But, you know, you just. I don't know.
40:36
You know what we don't do a whole lot of sweets.
40:39
Will I have it if we're on vacation?
40:42
Absolutely. Yeah.
40:43
No, But I'm not going to keep it in my house, No.
40:46
What's the most slept on food in Louisiana?
40:50
Underrated under. Yeah, there you go.
40:52
That's a better term for What's the most underrated food in
40:54
Louisiana. That's a good one, man.
40:58
That's hard. I would say Boudin, but that's.
41:01
Everybody talks about yeah, well, I hope we can fuck.
41:04
Well, I think it is underrated because the rest of the country
41:07
doesn't necessarily know it. It's not underrated to us, but
41:10
pracklings maybe. No, no.
41:12
Hatreds pronounced Boudin for me.
41:15
Boudin, I've learned boudin. Boudin, I've learned, silent.
41:21
I'm learning too. Somebody like?
41:23
I get corrected all the time so I'm not waiting to wear.
41:27
I don't care what it's called, I love it.
41:29
Yeah, I like it. I like that rice meat mixture
41:32
that's in a sausage casing. Please stop.
41:35
I, I really, honestly boys, I like that much.
41:39
I'm really picky about mine. I don't number one, I don't like
41:42
liver. The best Boudin I've ever had
41:46
was out in Conrad. 32 shit. Mountain, Conroe The.
41:49
SCCA World Championship Tony 2 chef is out there.
41:54
He made me an extra cheesy boudin and it was Lord, if every
42:02
boudin could taste like that, I'd eat it every day.
42:05
There you go. I like the best stuff smoked.
42:08
Boudin, But, But not everybody's tastes like that.
42:11
That, I mean, his is great too. It's it's, it's underrated food
42:14
though. Louisiana.
42:16
No, I'm definitely not going to stay for all.
42:18
Time I know the most overrated is red beans.
42:21
I agree with that. I actually totally agree with
42:24
that. I do occasionally like red beans
42:27
and rice, but not not that often.
42:29
No, I do love red beans, but that's the first food that most
42:33
people think about when they think of Louisiana that are like
42:35
from like Buffalo or something. They're red beans and rice.
42:38
And I'm like, well, that's easy. I'm going to say, I'm going to
42:42
say Catfish Kuvian. Yeah.
42:48
I mean, I'm just thinking. I've had it.
42:51
Don't have it that often, but I have had it a handful of times.
42:55
In fact, I think the first time, it's not the first time I had
42:58
it, but the first time I ever had it with Sacalay was from
43:03
Rachel at that cook off where the thing where I met y'all?
43:07
No. She made she made that red sauce
43:10
pecan. Yeah, she made that in Kinder,
43:13
but it in at the one in Baton Rouge at that Harley-Davidson,
43:17
she made a sacalay cubion and it was just it was ridiculous
43:23
because it all it didn't have catfish, it had sacalay, which
43:27
is just crazy. That was.
43:28
The one that had the red sauce on it, right?
43:30
Yes, yeah. That was good stuff, though.
43:32
Yeah, I think that's underrated and I want more of it.
43:36
My neighbor makes a good one. We were talking about this the
43:38
other night. That's what made me think of
43:40
this of of. I think I won't.
43:44
I won't. Lindsay.
43:44
Lindsay, if you hear this, please make US1.
43:47
I'll come help. We'll record it.
43:49
Hey bro send travel to Buddha plate.
43:51
We need to invent that app to teleport the plate.
43:54
Yes, through. The screen.
43:56
I feel like if we could do that, we'd all be much happier people.
44:00
Yes I agree. I agree.
44:02
Last question, I'm sure y'all have seen this.
44:06
I don't know. Have you seen the Bugatti trend
44:08
that's going on on social media? I know what a Bugatti is.
44:13
It's a very. It's a fast car, a very.
44:16
Expensive fast car. Yeah, so lately I think you just
44:20
totally you perfectly described the trend.
44:23
So here's what's happening. It's mainly it's it's husbands
44:27
and wives. The wife sits down on the floor
44:30
and you don't see the, the husband in the in the picture,
44:34
but I guess he's grabbing her by the feet and like jerking her
44:37
back and she chips into like she's in a Bugatti.
44:40
You're going to see it. Now that we've talked about it,
44:43
you'll see it. It's trending like crazy on
44:46
social media and I, I'm just wondering when are y'all going
44:49
to do it? That was my last question.
44:51
When are y'all going to do the Bugatti trend?
44:54
When am I buying a Bugatti I mean.
44:56
No, when are you? Just watch the trend and this is
45:00
going to be so much fun. Whenever we're, whenever we're
45:03
in the chat, this is. Staying in.
45:06
I have a Lexus but not a Bugatti.
45:07
Ain't that cool boy. No, I haven't heard about that,
45:11
but I know what a Bugatti is. Well, y'all are going to see it
45:13
because we've talked about it and our phones are always
45:16
listening. So you're going to see the
45:17
Bugatti trend on social media. It's more on TikTok that I've
45:21
seen. I've seen it on TikTok more than
45:23
anywhere else. But it's funny, and when you see
45:26
it, yes, when you see it, you're going to text me and be like, Oh
45:29
my God. And the Bugattis have the
45:32
butterfly doors like the land. Yeah, I think they do.
45:37
I think they do. But you're.
45:38
Flashy like that Bugatti I'm. Doing on social media voice.
45:45
It's a lot of people. All I'm hearing is girls with
45:49
grab ankles I'm just throwing to envision something out of.
45:53
It's hilarious. You're going to see it.
45:55
It's just funny, I have a lot of friends that I'm like truly
45:58
friends with that are doing this trend.
46:00
I'm like, I ain't doing it. I'm too old.
46:03
We're too old to do it. But y'all are a young married
46:07
couple. I think y'all should do it.
46:09
I'm gonna be expecting a Bugatti.
46:11
And it's not. This isn't a, it's not a trap.
46:14
It's not like, like Terran trying to trap us into an ice
46:18
bucket challenge. I'm telling you.
46:20
Oh, she did. And then you trap me.
46:22
I did. I sure as hell did.
46:24
I didn't know who else that I could think of off the top of my
46:27
head who would do it. Hey.
46:30
Casey Casey calls me a hater forever because I nominated her
46:33
after you nominated me, bro. Hey hater Casey, we love you
46:36
girl. Yes, we.
46:37
Do we all do we all do? Well look, I mean, this has been
46:43
it's been a great show. I could talk to y'all all night.
46:47
A huge, huge thanks to both you, Amanda and Nathan from travel to
46:52
boot. Y'all make sure to follow them
46:54
if you're not already. They're out of here spotlighting
46:58
spotlight in Louisiana in a way that feel makes it feel like
47:02
home. So y'all don't forget, Hit that,
47:05
follow, drop a comment, go support, travel to boot.
47:09
Where can they find you guys? Travel to boot.
47:11
We are travel to boot on Facebook and travel to boot on
47:14
TikTok. Those are our two platforms.
47:17
Y'all can follow us. We are like a Louisiana local
47:21
newspaper every day, all day and I close from the time I get up
47:26
until the time I go to bed. And I keep you updated with
47:29
everything southern Louisiana. So y'all come TuneIn to us?
47:32
From Lake Charles to New Orleans and between, come travel wheels.
47:36
Go support them and until next time, I'm Tiggs y'all stay
47:41
hungry, stay curious, and we'll see you down the road.
47:45
Let's go y'all.