We want to welcome you to what Jared and I probably agree is one of our more favorite days, Friday, because we absolutely love Ask and Answer episodes. We're really proud that Fundraising Academy has come on board to support this along with our other supporters. But Fundraising Academy is our premier sponsor of this episode, which comes to you every week. And it's really an interesting way for so many of us to see what are the concerns and the questions that our sector has around the country. We want to thank all of our presenting sponsors. Without you, we would not be here having this amazing discussion. And so let's get started. I'm Julia Patrick, CEO of the American Nonprofit Academy, joined today by the non-profit nerd herself, Jared Ransom.  One of the great intellects in our sector and our space. OK, sister, are you ready? I am so ready. I've been waiting for this day. I think I missed last week's Friday. And so, yes, I am ready. Good. OK, Joseph from Houston, Texas writes, we have an interim CEO who wants to throw his hat into the ring, cowboy hat, I should say, into the ring of leadership. Can you tell us if this is appropriate? Someone on our team says it is not. You're the interim queen, what say ye? I'm going to say it's totally inappropriate. It happens. I do know that it happens. And I also will tell you, Joseph, every single interim gig opportunity position that I have held, the board always asked me to stay for the full position. And so this is a conversation that professional interim leaders are very versed in navigating. So that might be your difference. I don't know who you've placed as your interim CEO. I do know that there are people that take on that title of an interim CEO, but they are not truly trained in this arena, if you will. So therefore, the bright, shiny object comes swimming on by. And they're like, hey, I think this is great. And I'm just going to stay. Maybe I've gotten comfortable. I've really gotten to know the culture, everything feels just really nice. But here's the difference. And why I say no is this individual who has been serving as your interim CEO now has a leg up on the relationships, on the organization, their knowledge of the organization at large. And so I do not think that it is a fair playing field. And so in that case, every time I start an interim opportunity, I always tell my client, and it's actually in my contract, that I am here for the short term for that temporary succession and have no desire, intent to stay on or to put my hat in the ring, as you say, for that full position. So I am sorry to hear this is happening. And I would agree that I do not think that this is appropriate. OK, so two thoughts come to mind. As a board member who has been there when we're struggling to get somebody, sometimes it's the devil you know versus the devil you don't. It seems exhausting to go out and find somebody new. If you have somebody there that's working and functioning well and you like what they're doing, what if it is a good fit?  Well, I think it's right or just is it? I mean, so I have stayed on longer than what was intended in my contract, right? I've stayed on longer with the purpose of we're still hiring. In particular, the longest I stayed was right in the beginning of the pandemic, because no one really knew what was going on. And so what there needed to be some level of continuity, but there stood there still should be an opportunity to hire that permanent person. And so I think if it's exhausting and some of those words do you use, Julia, because I hear this a lot, oh, it's so much easier. Let's just go with this individual that's lazy.  Yeah, I think you're right. I mean, it also seems to me and you touched on this briefly and I want to ask you this before we go to the next question. It almost seems like maybe the board and the team didn't really know upfront in the case of Joseph what the interim concept means. Do you think that could be? I mean, that it's possible. And I think the interim could have come in with multiple options, really. Yeah, interesting. Well, I know you do this work. And I think it's cool that Joseph is asking you, because I think it's one of those things that we're going to see more and more of as interim's become a fact of life with this great migration to retirement and leadership. So OK, thank you. Name with help from Omaha, Nebraska. You know how I like my name with help. Ew, I think they're starting to send them in like this because they know how much you love it. I know. And sometimes I got a man up. Sometimes I do take off someone's name because like if they're from a small community or they have a very unusual name, even in a mid-sized community, sometimes I'll be like, yeah, I just I don't want them to be identified. But right. So that's that's on me. OK, name with help writes. This was a legit name with help. Have you heard of nonprofits asking their staff to take a DEI pledge while I support DEI issues and it is central to our mission, vision and values. I think this is offensive. You know, we had a question somewhat similar to this. I want to say like last summer. It's basically about taking a pledge. You know, I think you could say whatever it is. It's not that it's the topic. It's the concept of taking a pledge or an oath. Well, and I don't know. So again, like I haven't taken a pledge.   But this was the last pledge or one of the last pledges I remember taking. And it really was like we are saying no to drugs and we are going to pledge by all eating this gummy worm at the same time. So to me, yeah, that was like the initiative of just say no at that time when I was in elementary school many, many years ago. So to me, what I hear mainly is there is a core belief in your organization to have a culture of diversity, equity and inclusion. Do you need to have a pledge? I don't know. Is this a core value, a core mission, a core belief that your organization makes business decisions on? That I think is most important as opposed to the pledge. So I'm not against the pledge, but I really think that the pledge is a little bit of like meh, you know, like I don't know what good it's going to do.  Wow, you blew my mind on like so many levels. Was it the gummy worm? Well, I think it's the public act of doing something that cements in theory a belief or an action, you know? And I think that that's a really big issue. And I guess the thing with the DEI part separating it from the pledge for me is what stands out, you know, to your point, Jared, this should be woven into your culture and to the fabric of how you lead, how you teach. And this is not a one day thing. I mean, this is all the time.  I mean, a pledge seems somewhat, I don't know, I hate to say this, but threatening or, I don't know. Yeah, I see it as going through the motions. I don't see it as sticking. I think making this, you know, a part of your culture a mission moment, I think that is more substantial and sustainable. Yeah, very, very interesting. Wow, name with help from Omaha. You need to let us know how this works out. I'm glad I could tell the gummy worm story because we literally reminisced on this whole nostalgic moment, you know, talking about the orange carpet on the amphitheater. So, yeah, that was a pledge that I remembered. It was just they know the drugs. Well, you know what, it's the cultural phenomena of a group that has a physical aspect of a pledge. Collective action. Collective action, yeah, very interesting. Okay, let's go to Phil from Tucson or Tucson. We have too many lapsed donors. I'm the new DD development director and I'm wondering if you have any strategies on how to reconnect with these folks. I need a plan so I can get my very small team on board and reconnecting with these donors who at one point must have loved us. I love this, they must have loved us. They must have loved us. Well, this does take me back, right, to the cause selling education model thanks to Fundraising Academy. And we really talk about re-engaging your lapsed donors. They remain on the cycle, they remain in one of those phases. So it really isn't a great opportunity, it is a great opportunity to reach out to them, Phil. And I was just coaching the client yesterday about segmenting their constituency base, creating some type of portfolio. It doesn't have to be a formal portfolio, but I would say, Phil, because you do say we have a very small team on board and reconnecting with these donors. I would also engage your leadership team as well as your board to reconnect them. So I would take your constituency base, I would segment them based off of dollar amounts, you could do it that way. You could also do it by the campaign in which they mostly gave to, right? So for instance, we're in our community in Arizona, we're a tax credit state. So if that was their, are not benefit, but if that was their motivation to give or find their motivation, that is another way to segment it. And then again, six degrees of Kevin Bacon, who knows this individual, who has a better relationship and get on the horn and call. I love that. You know, I'm thinking back and like, sadly, I can't remember, you spoke one time about, and you had a really interesting acronym and it was like last, but not lost. LIBUNT, last year. Yeah, so that's a known one. It's called LIBUNT and there's also a SIBUNT. So last year, but unfortunately not this. So L-Y-B-U-N-T. And then SY is some year. So they gave it some year, but unfortunately not this year. So did they give last year? So I would do a SIBUNT and LIBUNT report. SIBUNT is they gave it some year, but last year are really the ones that gave so closely into the year. Interesting, yeah. Well, Phil, you learned from the master here. So that's great. Thank you, Jared. That's wonderful advice. Oh, another name withheld, St. Louis, Missouri. I'm considering applying for promotion within my organization. The job is PR manager. The deal is that I don't think the current contracted PR firm is doing a good job for our agency. Should I say this, or would it be a problem for me going forward? Ooh, what do you say, Julia? I want you to start. It's such an interesting thing. You know, my sense of it is you've got to be upfront about it because chances are if you are seeing issues other folks in your leadership are seeing issues. Now, they might not be as educated as you to specifically articulate what the problems are, but if you are the leader, you're going to want to be supported. If you get this job, you're going to want to be supported in making decisions. Because how frustrating would it be to have this as a strategy to move into that position and then not be able to enact it? So I don't know. So I'm going to say name withheld. I would use this to your advantage in the promotion that you are applying for. And I would say, you know, once given the opportunity to lead this organization or department in this way, this is one of the initiatives that I would like to take over. This is where I would like to see it. Here's the metrics that I feel that we're falling short. My number one suggestion would be that maybe what I'm reading here between the lines name withheld is that you would do away with the firm. If you did away with the firm, then what would you do to cover those initiatives? If you kept the firm, right? How would you manage them differently to see the KPIs that you are expecting them to deliver? So I would bifurcate it and I would truly have like working. This is one of the main things that I want to take on in this new position. Here's plan A and here is plan B that way. It's devil's advocate. We can keep them or we can let them go. And I have a solution and a strategy for both. You're hired. Done. Next. Absolutely right. You know, we've talked about this before. Bring me solutions. Identify the problem, but bring me solutions. And we can talk about it. Yes. But don't just bring me the problem and then dump it on my desk and walk away. Right. Don't just vent. Don't just vent. Yeah, I like it. Good job. Okay, Jane from Orlando, Florida. My nonprofit is continuing our work from home process. The situation is that our technology is super outdated. There's no budget for new laptops. I can be more effective with newer tech. I want to go ahead and buy my own new laptop, but that has not gone down well with my spouse. Wow. I'm not good with spousal issues. I had another. It's also why I don't have one. We had, I had another situation this week, literally two instances of board members and they both had spousal issues over a decision with the organization. So this is not an easy one because your home life, your work life, we are one person, right? And so it really does coincide and overlap. Julia, as a spouse yourself, how might you respond to this? You know, the only thing I can think of is to go to leadership, find out and explain to them why you need this, how you would manage it. And then maybe if you pay for it, find out what a recompense schedule could be. Maybe it's so much every month. Maybe it's a part of a donation if you're in a tax environment where that would, you know, would be supported. But I wouldn't just, I know it's frustrating when you have old technology and I think it's so easy to get new technology, it's not cheap, but it's easy. You know, the sense of it is let's drive this, let's finish it, let's get it going. But you know, your organization, they might have tech security issues. They might have inventory issues and with the licensing of the software that you use, they might have other components that go well beyond just that machine. So it's a little bit of a deeper dive.  And they were waiting a couple of months and it was putting pressure on their, you know, their own home economics. Yeah, personal cost. Yeah, and so I think these are things that we have going on, we don't talk about. I would recommend a technology assessment and that could be formal, informal, but I would really do an assessment. Whoever plays the role of HR or if you are, you know, fortunate enough, Jane, to have an HR department there at your organization, do an assessment, right? Really identify kind of where are we technology-wise. Take advantage of your resources in the space. So for instance, TechSoup offers discounted prices on not only, you know, the actual computers themselves, but some of these other assets that Julia was just mentioning when it comes to licenses for software and different platforms. So I would seek out those other resources that are, you know, available to us as a nonprofit. And additionally, if there is a corporation within your corporate partnership on your board, I would seek their advice and really see what their thoughts are. Maybe they have some machines that are available. They might be outdated to them, but really good for you. It's kind of like that, you know, it's a new car to me and curious, which is really good. But I really also think that there needs to be a work from home policy and that should include how you use technology. We've had Sky Mercer on several times. I follow her religiously on LinkedIn. She just shared a work from home policy that you can download for free. I did just that because as an interim CEO, that is something that I want to have in my tool belt for my clients and technology is included in that. Yeah, I think you're absolutely right. You know, Jane, if you're feeling this way, it's probably not just you, that it's moving across the organization. And I love what you just said, you know, looking at that, at the organization and doing an assessment and determining what that is, where everybody is, that's critical. And I would hang tight, try and get these things done before just going out and getting another, you know, piece of equipment because chances are it's gonna cause other problems and stresses just with the licensing and security alone. I had to buy a new printer yesterday. The one I've had in my office has been like, you know, my staple printer. And then all of a sudden over the last month, it started acting up and I did, you know, the internal cleanings of it. I did all of the functions of maintenance for the printer. And finally, I think I just needed to say, rest in peace, buddy, you've been a wonderful printer. It is time for a new one. So, hurry up, Amazon smile. I know you're on the way. Oh my gosh, I love it. Less in release is what I'm thinking of. You know, we are working with a new potential sponsor of Tech Tuesday. It's a concept that you and I have had for a long time and we'll be announcing that in the next week or two. And it's going to be two shows dedicated every single month that just, it kind of pulls together all things tech. So we might be interviewing somebody that has a new product. We might be talking about tech policies, strategies, from communication, tech issues, to data management, tech issues. And I think you and I can agree, you know, we see these types of questions more and more. We do. We see the digital nomenclature of our management changing and our employees and our staff. It's a big deal. It's not going away. No, it's not going away. And so much so staffing boutique, right? She talks about it often that it comes up in the negotiation stage of every most, I should say most interviews because there's so many opportunities to fill. There's a large workforce pool in particular with the nonprofit sector. Not if you want to like install a pool in your backyard, that's going to take another 18 months. But this whole technology work from home, flexible schedule, that is here to stay. Yeah. And I think it's really exciting for the nonprofit sector. I think it gives us a lot more reach. Remember we were talking to Jeff Banner of Boardable and his comments about how, you know, the pandemic actually allowed a lot of boards if they could use the right technology. And for some, that's a big get. It allowed them to expand their leadership and the influences that they brought to their organization. Yes. And I think that's great. I think it's great. And look at you and I because we too have had the opportunity to go visit clients and communities, you know, throughout the nation. And that has also allowed us to stay here online with the episodes. So we have a bit of a mobile studio, but it's been really interesting. There's been a lot of learning curves when it comes to that as well as for me and my business. And I know for you and yours, because we're separate, right? American Nonprofit Academy, the Raven Group. We come together for this wonderful show. I've had to enhance and evolve my own technology systems over the last 18 months to really adapt and stay with the trends and what I needed to do for connectivity. So we're all looking at this. Yeah, absolutely. And I mean, you know, think about just how many Americans, well, not just Americans, but people around the planet have had to learn how and what a router is.    And so this kind of goes back to our last question and that is one of those things that it's a bigger picture than just what that little laptop in front of you is doing. And you and I both have been working from, you know, a remote studio for several years, but now that everyone also started doing it, I had to upgrade my own router, but just because of the traffic, right? There was other traffic here in my, you know, like vicinity, right? That took up the airwaves. So just because I had been doing it for so long, it affected me and my, you know, business and connectivity because of the traffic that surrounded me all at one time. And I think that's something that we do need to address, but so many changes, so many, you know, as we talked about in our Chitty Chat Chat, moving into the formal episode for the Q&A today, the ask and answered rather, is really about how nonprofits and our leaders are truly able to be nimble. So there's a lot going on. There's a lot of supporters that you see behind both Julie and I, we are here to support you to make sure that you can continue doing the great work that you do in your community. So, Julia, this was wonderful. It feels great to be back on a fry, yay. Well, it's lovely to have you here. I always, always, always love, they're not always the same as what I would immediately think of or even ponder about. So I love it. I think it's super cool. Again, here's my information. Here's Jared's information. Reach out to us and let us know what's cooking because we always want to hear from you. This is the beauty of what's going on. We have many ways for you to connect with us. Kevin Pace, our executive producer, is actually even getting more inquiries on Twitter. You can reach out to him. He's the one that navigates that platform for us, non-profit underscore show. Reach out, let us know. If we don't have the answer, we'll find it. Yeah.  And he said, and we won't make it up. And I was like, I don't know about that. Well, you know what's fun, honestly, and him too, because we talk about it all the time, is we have all been doing this for so many years. So while we joke and say, we'll make it up, we won't make it up, the truth is, and I'm sure you all know this, because many of you are avid watchers, is we have years and years, decades within the sector. So this, it might be a new position, question, you know, something to navigate, but we are pulling on our 20, 30 plus years of experience in the sector. Yeah, it's true, it's true. You're informed decisions. Oh my gosh, thinkers. It's correctly educated guests. Hey, again, thank you to our premier sponsor of Ask and Answer, Fundraising Academy. They have a really, really interesting approach to working with donors, working the process, running your development team. It's been a joy to work with them and we're gonna continue delving into your questions and concerns. Again, thank you to all of our presenting sponsors about you, we would not be here having this discussion and we are so appreciative for your amazing install work support. Hey, Ms. Jarrett, have a great weekend. You too, I'm hoping for more rain because we certainly need it. I know, I'm so excited. In fact, my eyeglasses are fogging up as we speak. So I will take my glasses off, which is always perilous in an episode of filming, but we wanna remind everybody to stay well so you can do well. We'll see you back here next week, ready to go on Monday morning. See you Monday, stay well.


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on him to a man to start with. Secondly, I would like to introduce him the correct way before I get fired. Y'all know about Idris, Sultan. Sinior, you know what he did to Maghufuli? You know, to President Maghufuli. Y'all know what happened, Sinior. So as guys don't joke with Gava at all at all, and I'm right now, I'm about to introduce the director, youth and development office of the president. Did I get it right? You got it right. I'm done. So as I'm done, I'm done. You got it right. Distance, social distance. There you go. I'm the conflict sanitized. Listen, I know that I'm at any place, by the way. I mean, at home. You can't even shake me. So I can ask you to do anything. Yeah, of course. First, now that you work for office of the president. Can I meet the president? Makena. Yes. You've met the president separately. You still want to meet him. Guy, I thought you were about to tell me you're going in. No, no, no. You want to meet him again? I wouldn't mind a hundred times, or me. Yeah, and let me tell you a story. This chick comes to state house. The first thing she does is to bridge protocol. And if I meet the president, and I say, Oh, sorry, where was I supposed to go to? Why are you supposed to do that? That's what you do. That's what you do. Once in a lifetime. Once in a lifetime. For me, I could say three times. What's the answer? I've seen you state house three times. And next week will be the fourth time. Can I come? Next week is virtual. Yes, but you know what? We cannot zoom in. Can we get into Zoom? Yeah, of course, of course. There you are, guys.  Yeah, things differently. Getting in, you know, for the president to tweet out things. Yeah, yeah. And what you don't know that DJ API is actually the president's DJ. Right? And now there, if you didn't know, now you know. Guys, ladies and gentlemen, I quit my job. I have quit my job, if you all know. Oh, no. Listen. Yes. When I'm happy, I'm happy to pay my bills. Oh, yeah, of course. I'm happy to pay my bills.  Yeah. Some people take it to a sector. They don't have to worry about their people. That's true. Ministry of Health, they should worry about their people. Ministry of Youth, to not worry about our people. Ministry of Culture, the arts too, not worry about what's needed. That's true. So everybody must do their job. And if everybody keeps their thing going, their people will be taken care of. Right now, we are very happy with all the artists who are making applications and to get a share of the 100 million that the president put on the table. Yeah. So we are happy. And I mean, for the longest time, the arts in general, I can't say it's been neglected. Okay. But it's budding.   I was in the States the other day, and everybody was like, how possible is it to bring back ridiculous? Oh, okay. So there is... Oh, by the way, I was asking for you guys back in the States. I don't know how... Now, for those of you who are born just the other day, ridiculous was a group that existed a couple of years ago. Tonight, we are legends. Tonight, we are ancestors. But, you know, you can just YouTube. But what I like is that you guys have led. Yeah. Like, a very good example. Look at where you started and look at where all of you are with, you know, KJ being in government as well yourself. And look at Tony, you're one of the biggest creatives I know, right? Yes. So the art industry is a growing one. Right now, we have sort of a sound in our industry. Gangaton. Okay. Eco. That means Kenyans to me, and I appreciate what is ours, right? You know what I'm done. You need to wrap. Yeah. There's no track. You can't discover any of my boys, but my teens were.  So, so long as track in our, in our end. So, DJ, what is your track? DJ, before DJ plays, people rate him. Rate him. You want to rate me? I want to rate you. But before the DJ plays, there's something that you've said that people need to know, and especially the creatives of today. You know, you must remember that you're growing and one day you'll become older. That's true. So, if you're 21 today, one day you will be 45. That's true. All right? You'll be 50. So, whatever you put on the, on YouTube or on the internet, the internet never forgets. So, whatever you're singing about right now, if you think about it 20 years from now, would you listen to it again? Or, you said, ridiculous was one of the bigger shows. Yeah. Because our content was most of the time clean. Very clean. And something that is in the public domain. We never went out to malign anyone. We never went out to, you know, call people names. We were just out there to entertain. Family. And so, the content was family oriented. Until now, people can still watch it. Yeah. And what I like about your show, Tano Kali. Tano Kali. Kali Tano. Whatever you like. Nia Timaze. Content in his half. Yes. Goma in clean. Yes. And that is where we just don't want to rap. We'll also get to dance. And I remember the last time you were entertaining the president in Meru. And you know, the boss was listening to your music. And I've never seen the president to try to dance to your music. And then you are changing the rhythm as fast as you could. So the president gave up at some point. And he was like, I like that song. Then at some point, I saw him wanting to stand. How does it feel? Have I been followed? How does, let me now interview you. How does it feel to entertain the president? Let me tell you. As a leader. Either we may change. Let me tell you. It's one of the most scariest things ever because you're scared of making a mistake. Even interviewing you is also a problem. Yeah. Like, I'm scared of it. It is something that's not right. Next thing I'm questioned. You know protocol, you have to know protocol. Yes. But let me tell you. It means so much for someone who's hustled. I mean, I've been a hustler for a while. You know, trying to make it in this industry. You can't travel. Travel, it's not like I said, DJing yesterday. Like I've been in for over a year. So when I get such an opportunity. You don't want me to tell you a story. Okay. You don't want me to tell you a story.  I feel like my career is growing. Yeah. And it's exciting. And I like, even encouraging other people. Have a goal. Like for me, I really targeted to play in state house. Like that was one of my biggest dreams. So for it to come true. Maybe people just think that you just need to be, you to play in state house. The secret here in my opinion, is just being consistent. That's true. And just focusing on what you need to do.   You don't want to be a DJ. And you want to be a farmer at the same time. And you want to be a teacher at the same time. So when you focus on what you're doing, and that's what you've done for the longest. Yeah. And many people, and when growing up, our parents would not accept being a comedian. Yeah. My dad, for the longest, always asked me, what are the jobs for me? Even when I brought him a check. From being a comedian. Yeah. You, I know your parents for the longest. They are like, where are you going? I'm going to the club. I'm going to the club. I'm going to the club. I'm going to the club. But they forget that that's actually a profession. Yeah. And one of the things that we're trying to do as government is to classify professions like yours so that you can go to the bank and get a loan. That's true. And that is being successful right now. And those are the things as government we are doing where we're not just there to politic. We're there to put policies and regulations that support.  Thank you so much. And I appreciate the fact that you've been in the industry. You understand it. And now you're out there to represent it. So you're not coming from a place you don't know. It's a place you know. So that's a very good thing. Now, there's something I want to talk about. And what's that? Your kitchen. And before I talk about that kitchen, you're going to rock for us and dance for us because that's what you said you can do best. Let me tell you, we are going to take it. The DJs will remix it and then we play it and then we chant for that. And get royalties for that. How about you dance? I know your favorite song. Which one is that?  That's how it is. Oh, that's great. That's a great song. I'm going to enjoy it. You will see that great song. With Tuka, Mias, Kimeli, Pungwa, Pussia and Shamahokho. And this is the Lwanda. Lwanda? Yes. I'm from Lwanda. Lwanda is the only place you find very smart guys. They're so clever. Why is it so? It's on your way to Siaia. Just passed. When I was a child, I lived in Musahara. What's the name of Louis? Musahara. I was a lawyer then. Lawyer? I was a lawyer then. When I was a lawyer, I was a lawyer. I was a lawyer then. Oh, wow, wow. When did you see gosh? I was a lawyer.  Yes.  I'm a lawyer. Come and meet me. Okay. Let's go. Let's go. Let's go. Ah, it's a hour. Hey!


This is lian jiang everything is 599. That's the rule.  Listen, we're trying to beat the Fast and Furious franchise So in this Netflix special long video, we're gonna show you some under-the-radar bakeries dessert spots We revised some of our past opinions and we even find the cheapest of cheap eats So sit back hit that like button let the video run cuz this is part 7 New York. Let's go What's going on everybody?  I feel like it's the series that gives back like literally like you know why stop doing this We need to eat. I want to try more foods. I want to support more businesses I want to tell you guys more about it and to open up. We have to make amends. We have to come clean Andrew, you know, we had to open up at KST Gongsik Tom because somebody approached me in the street Physically and said hey, man, you got to give it a fair shake. That's one of the best spots in Chinatown We did feature KST in a previous Chinatown cheap eats video But you know the situation and maybe the stuff we ordered it wasn't the best representation Everything here is about $10 and under let's check it out a few things that we got were like maybe 11 to 12 But those are the things with shrimp in them. Yeah, and they are gigantic You totally could share them between two to three people Andrew open up with the site Aussie site Aussies are fried French toast It's a style that's really unique to Hong Kong But they do two different versions here that are very very difficult to find this one has Salted egg yolk in the middle and this one has oval team to the untrained eye Andrew that almost looks like a grilled cheese David David poor the syrup on just pouring on You guys if you obviously watching your diet you have sugar restrictions for whatever health reason don't do that Hey David notable that they brushed it with oval team But there's actually this pool of melted butter right in the middle that's sinking in site Aussie HK French toast Salted egg yolk for me. I'm dipping it in this condensed milk. Mmm chocolate mix Wow, oh my god Wow shout out to every spot that we've tried but you know We didn't give this a fair truck. We didn't give this a fair presentation moving along here Andrew I made sure that I got all the most unique Tatang Tatang tangs are the mixture between Hong Kong and British culture. These are grapefruit wings Great fruit grapefruit honey chicken wings say no more bro Wow kind of spicy salty, I've never had this it's a very fruity ring wing It is bursting with great fruit flavor. I can tell you it's a small wing but tasty This is a fake shark fin soup Obviously shark fin is a little bit of a controversial item because they do kill sharks to get the shark fin This is that's why it's imitation with this They use a very certain type of funds and you almost enter to the layman You cannot tell the difference between funds and the strings from a shark fin guys Most shark fin soup that you get at a standard restaurant is going to be the imitation one All right The next item is kind of a new item that you're starting to see of course with this whole salted egg yolk trend This is a salted egg yolk fried rice with fried shrimp on top now This was $11, but I'll get the extra egg. That was another dollar. Okay, you know with the accoutrements You're in the upgrades. You're getting maybe towards like 13 bucks. Just go for it.  All right. So what's really unique about this fried rice is not only the salted egg yolk flavor But they actually mix in crispy rice into the fried rice. So there's like a difference in texture So you kind of get this rice crispy feeling or this bull-dive bond vibe And I know a lot of spots are doing that coming up to the pasta noodle round David You have stir-fried instant noodles and then I actually have an actual HK pasta style dish and these are actually I believe Thai style pork chops talgong timing which is stir-fried instant noodles Mm-hmm. You are looking at a more classical Hong Kong interpretation of Italian Special carbonara. Hmm. It's a pasta. I Can't even tell that I'm eating a Chinese dish right now. I really cannot tell I'm not comparing But for that much carbonara or whatever pasta that's designed to imitate truffle pasta This one based off the original version. This is way better last but not least We have our final round here kind of going along with this gong sik-tong kst Which is a traditional tatang, but elevated. I've got a traditional Beef tomato, but over macaroni. So these are two dishes you would find at a Hong Kong cafe But not necessarily mixed together guys here I have a instant noodles with white cream sauce and chicken steak, you know I'm just gonna go ahead and call this the KST chicken Alfredo elevated classics. That's not bad at all But after being you know, I've grown and eaten so much like Sichuan food that I could use a little bit of a Kick even a little bit more black pepper. So what I'm gonna do is I'm gonna sprinkle a little bit of white pepper Almost want to say elementary flavor. Uh-huh, but elevated So it's not not departing from the lane of what like a fourth grader would like Yeah, and that's actually a lot of Hong Kong cafe food It does kind of hit you in those simple youthful taste buds that you had growing up And it's not necessarily supposed to rock your world But it's supposed to be just a good version of those kitty taste buds to be honest actually you guys my favorite thing Absolutely that I had was the old team French toast for 550 here from KST I've got to say Let me augment my previous statement not not take back anything but just add to it that I think KST is a must-miss it guys Just because at one part of the video, you know that timing guys this pork chop over stir-fried instant noodles It is delicious. This is one of the best virgins. I've ever had here at KST guys KST on Bayer man. Let's keep it moving One of the things I love about not trying Andrew is that it totally fits within Cheap Chinatown eats because they have a Ton of stuff that's $10 and under but if you want to push towards a $20 on that price point They got stuff like this special calamari that I got to tell you Andrew tastes like Japan Wow The last time I ate something that tastes like this calamari was Japan So it's $13 for this plate so that doesn't really fit within our cheap eats But this is at the same spot you can get a $7 plate. All right guys And one of my favorite dishes of all time is the jazo aka the Vietnamese egg roll So here under 10 bucks under 10 this whole plates for six of them is only $7 these shrimp taro cakes Which we're gonna eat in the same way is only $8. Oh, you know what you do one of the jazos I'm gonna do one of the shrimp taro cakes. Okay. Oh and believe it or not You know, this is my very first time having a shrimp taro cake wrap appetizers Yo, I discovered a new Vietnamese appetizer that I really enjoy it is these shrimp taro cakes from Natron I have the right amount of shrimp the right ratio to the taro sometimes when people do taro things It's like overly taro. Of course, Andrew They have the staple Vietnamese items that you come to for any fuzz shop. I got a calm rice plate calm is rice I believe in Vietnamese Everything looks really well. I got to say this Andrew. I was impressed I thought Na Trang initially was kind of like, you know There's a lot of cheap Vietnamese spots in every city in America, right? But this is elevated one notch bro. This foot is loaded up with everything you have meatballs You have your tendon you have your fatty flank and it's really packed with a lot of meat So which is why it was $11. Yeah for $11. This is a this is a good deal This is gonna get you full because just as you can get cheaper bowls of love, but they're actually not gonna have as much Oh, they're not in this. This is an extra $253. In fact, I'm just gonna skip that go straight to the meatball You know, that's beefy and rich. I think that this plate right here is a little bit more unknown Because you've got the grilled pork chop and you've got other varieties of pork as well as the egg patty egg pork patty So this is the Kamsun Mee Cat I don't know how to say guys I've always been a fan of the pork patty egg because it kind of reminded me of a tamago mix with like a meatloaf I don't know it might be inspired by the quiche. Okay, our last dish is the mee quang Now this is a dish that oftentimes is used like a thicker yellow noodle in this case They're using the thick one-ton noodles, but it has a lot of stuff going on. It has the fried shrimp It has the nice squid that we also saw fried earlier in the appetizer And then this nice side of soup which we can pour in and dip as we please so man Let me go in on this real quick Dip it And for one of our last and final dishes we've got their version of the bungee here I know that they've incorporated a few elements of the sub sandwich here some people don't like that But for me and Andrew personally, I've got to say I like it right guys. This is a classic but me Listen guys. I ain't saying that bungee is exactly how it's done in Vietnam But it's delicious like we said they have some higher-end dishes I know that you know 16's a little bit out of the price range But if you think about it under it's still way cheaper than if you got salmon at another restaurant exactly Look at these pieces of same which gonna show you oh Carmelized salmon Andrew we're from Seattle, bro I have a salmon quota quotient that I need to hit that's why I always get this dish bro New York salmon I'm messing with I might be Atlantic salmon, but that is so good. It's really spicy too actually of course You know any chance you get to see a piece of the 626 in New York City, which by the way, Andrew I've got to say is becoming more common. Yeah, so this restaurant not trying is actually partnering with these people out of Rose Me, California, you know the 626 and they are doing a lot of sugar cane juices out there So here we are sugar cane in New York. I got a sugar cane watermelon It's that good sweet. It's not that sugary sweet. It's that sugar cane sweet Not trying has the whole range everything from you know your $7 appetizers to your $15 entrees If you want to get fancy it it overall does fall into our cheap eats and guess what man It's one of the best Vietnamese spots in Chinatown come and get the watermelon sugar cane from rose meat All right, so we've made it to division and Eldridge guys. We've passed by this spot a lot, but we're finally going in This is lian jiang everything is 599. That's the rule. Yo, you talk about Chinatown cheap eats, man They don't get no cheaper than that. Can you help us pick four things? Sort of like a Chinese cafeteria style and a lot of these spots are based in a Taiwanese Or Fujinese style so totally makes sense now that I think about it I mean they got everything that's gonna appeal to everybody and also stuff. That's only gonna appeal to you know people from the community He won I only gave him six dollars. He didn't want any more Okay Guys this was six dollars you've got teriyaki chicken a gigantic fried chicken leg a piece of salmon Some fried potatoes some to go I'm venturing to try the salmon. I think some people would advise me not to but I'm going let's do it go for the potato Tram is far. Yeah way better than I thought The food at lian jiang has exceeded my expectations. Yo guys, I'm not gonna lie You know, I didn't know what to expect while walking in but This is this is gonna be the test man. You got this So you're telling me this is cheaper than can came food court because it's six dollars bro six dollars You got fish and chicken and potato guts man. John 599 for everything. I mean that was a gigantic drumstick You don't look at that and go wait. What type of chicken was that off of personally? I think the other items were done a little bit better, but this one is cooked all the way through Clean tasting not gonna lie man. I'm super impressed. I'm glad we checked it out 599 for everything here at lian jiang Dude was real chill to All right, you guys next up on Chinatown cheap each part seven is XO taste now They have things that are like thirty dollars on the menu forty dollars But they also have a pretty significant amount of things that are ten dollars and under and this is not your Traditional Cantonese spot. I mean there the owner here who's also the chef I mean whatever they want to come up with they got ideas and then the chefs make it here, Andrew We've got almost like a Sichuan or a Hunan Sort of like spicy beef over a Tungyobing. This is not really a traditional dish It almost looks like we're making a taco here these for example, Andrew are ill wasabi pot stickers But they're more done in the Gyoza Japanese style right here. We've got a Korean lamb meat rice ball So lamb meat Koreans don't necessarily eat that that much the more pork and beef But we kind of mix Chinese culture with Korean culture, but the flavors this even has like a tiny bit of gochujang in it Moving on here. We've got a Chiang Mai noodle Chiang Mai is northern Thailand Andrew You've got something that's more conventionally Cantonese But still got a twist to it because it's almost your crispy chow mein style using egg noodles But with a la on top so I'd say this is what maybe 70% traditional 30% modern yo And let me tell you this guys XO whether it's XO taste or XO kitchen Those are the only that's the only group of restaurants that I've seen that is literally around the corner from each other That serves almost the same menu as each other starting off We got scallion pancake with some spicy beef right here. No, just eat that like a taco, bro Just eat the whole thing. Yeah. Yeah, why don't you think more people just wrap dishes in Tungyo things? All right while you do that Andrew, I'm going to be having one of these eel Gyozas and David I want to say everything on this table is actually under $10 Minus with the exception of one of them crazy This was teriyaki eel inside of a fried one ton who non beef taco not bad All right you guys So we are looking at a Thai noodle and we are looking at a Korean bibimbap bowl or at least their take on it Yeah, I mean this is like a Korean bulgogi bowl I would say doesn't really have any of the classic panchon, but it does have the egg rice Thai noodles Korean rice bowl 995 guys look at these grilled plates We have we have the chicken steak $8 with black pepper sauce and then here you have Iberico pork for $8.95 Korean beef and rice not that much Korean flavor to be honest, but it's still good The Thai noodle do I think Thai people would identify it as authentic? No But do I think a Thai person could even appreciate this because it's tasty. Yes, all right moving on here at Exo taste Andrew you've got the Iberico pork I know that this is something you were really interested in because the last time you heard they were making chashu with Iberico pork Which is from Spain it was at Mott 32. Yeah incredibly expensive Iberico pork That's fire Good.  This is a low-key one of my favorite dishes to get I don't know How healthy it is, but it doesn't seem too unhealthy either. It's just chicken or rice Black pepper chicken I give it an exo taste their sauce is very peppery way more spicier and peppery than other sauces guys I'm loving this dish. This is a good version of it Andrew last but not least this came in at $14 So this was one notch, you know I want to say like three dollars outside of the ultra cheap range But look at the amount they give you split it amongst two people that's $7 each. This is a long Tongue with vegetables over crispy noodles be still over crispy noodles I think it's really interesting because that's a very conventional combination But they just switched up some of the steps in the cooking process You know swap them out for other things and that actually did change the complexion It allowed the beef stew flavor to be a little bit more reduced and dense and just more intense So that is an intense beef stew flavor and the crispy noodles them being egg noodles You know less volume just less mass I mean for that much beef for $14. That's still a really good deal All right, you guys here at XO taste my favorite things personally where the two grilled meat plates And I'm actually still gonna go with the Chiang Mai noodle soup Because I felt like it's difficult to kind of do the Thai flavors felt like they pulled it off Like I said, I don't think Thai people would find that authentic But I think that they would totally find it tasty I think you guys cannot go wrong between XO kitchen and XO taste obviously right now only XO taste has an outdoor dining But XO kitchen is still open.  They sort of survived the Tyrold ice cream Wars Yeah, I am telling you the egg waffle and the Tyrold ice cream is the best There's a reason it's still around where a lot of the other spots fell by the wayside Hey Lill, come here. Let me introduce you to Jimmy. He's one of the hardest-working guys. It's just him here at the shop Hey Jimmy, good to see you bro Minus Celsius ice cream. We made fresh raw ice cream And we have Hong Kong style egg waffle What Jimmy is doing right here is he is making one of the best egg waffles I've ever had in Chinatown Jimmy you make your egg waffle kind of chewy. It almost feels like mochi a little bit Inside chewy outside crispy inside chewy outside crispy I gosh first of all Jimmy got to put a design on there Hey He did graffiti. He's doing street art. See in I could tell why minus Celsius survived the wars Jimmy is top 10 percentile hardest-working people in New York City. Look at that upper body strength Lower body strength core. Oh, yeah dress that up dress that up Jimmy.  I'm not gonna lie man. Yo, Andrew since we came here last time four years ago He's gonna torch the marsh beast. Oh my yeah do it Hit me All right, you guys this was $11 here and minus Celsius 350 for the egg waffle 750 for the ice cream Andrew I challenge the people to find a better price dessert in all of Manhattan Look at what you get, but it's not just falling apart. It's holding together because it's stretchy. Look at this corner right here That is some mochi Oh my gosh, it's ripping it's stretching and what does it mean that uh a spot where we know the guy is still alive and kicking I think it goes to show you that he's hard working and the product is good banana. I'm getting ice cream I'm getting this chewy waffle right here. You know the guidance. I look at that $11 Can't do much better than that All right What would be a trip on hester street if we did not stop by one of our favorite asian dessert chains in the world bamboo desserts It's in new york now, you know, they had them in philly. I think boston, but of course it comes from the west coast Let's go see what they got Hey guys, we're from in hatton bridge or so follow our food page on mbo offices Hey, how ironic is that? Dental orthodontics, but a food page. Is it dessert though? We have half dessert half savory food got everything man.  That's all guys bamboo Finally made it all the way from I believe san jose to new york city Man, we're so happy that they opened up a location here. Um, we love the number one with of course Substituting the longan with the lychee That's the way to go It's eight dollars very pricey drink, but very worth it. I've seen them make one before in the back It's a very deliberate process. I can see why it costs that much Hey guys, this pandan waffle is nothing to mess with it's very dense. It's warm fresh made to order You got the cream in the condensed milk and heavy pandan flavor only five bucks guys pandan Man, this'll fill you up for five. This is actually one of the better waffles You can get for five bucks. David, you know, you get a fresh made waffle with this much flavor Anywhere else is going to be more than five pandan waffle Pretty decadent right here, man. Would you say that bamboo is one of the most underrated dessert spots? Definitely one of the most underrated dessert spots in china town I'm giving something unique to the area and man, if I had some fried chicken right now I would just top this pandan waffle with the aps of pandan chicken and waffles Of course, Richie Lee was the first person to put me on to the number one with the lychee substitution for the longans Guys eight dollars. All right, you guys we are in front of the legendary kung fu tea Andrew at one point I want to say five to seven years ago kung fu tea reign supreme Oh, man, that was like the boba shop That was pretty much the only cool spot that everybody was getting their boba from obviously since then guys boba has exploded And now there's so much more uh competition, but also just so kung fu tea is actually Headquartered in new york city, but it is run by people who are uh taiwanese It's a it's a pretty I guess in tune with the taiwanese pop culture experience boba shop Would you say yeah, and it definitely feels like your every day boba shop Not one that you would post up for hours obviously and do a school project But it's really just a grab-and-go. How important do you think it is in this time where everybody has boba guys? And it's trying to do streetwear boba shops hip-hop boba shops How important is it that someone's keeping with the I guess like wangba? Like internet cafe like I guess what you want to say like cosplay like taiwanese style of pop culture Which is still around but now asians are sort of like diversified into all these different archetypes I mean, I think there's space for all types of boba shops and I think spots like this are never going away However, I will say this 10 years ago. It was like tap x that was around But now I think that the standard will just be kung fu tea One of the really interesting things about kung fu tea is they pretty much take the hot item From every other boba shop andrew and they kind of imitate it and I'm not saying they're copying I don't think anybody owns intellectual property rights on any boba flavors But andrew that is a pumpkin spice boba with pearls in it. That's crazy. I mean pumpkin spice milk tea Yeah, and this is a pumpkin spice latte milk tea with pearls pumpkin spice boba here at kung fu tea Pretty good. Pretty good. Yeah. Wow. I was gonna say this is pretty sweet, but it's pretty good I'm not even a psl fan. All right continuing our dessert crawl through chinatown guys We're on allen right here and we're in front of soft swerve It has some of the best soft serve ice cream in chinatown We know the owners shout out to mickey and jason Um, they're still alive and kicking doing really good stuff I would say that soft swerve was a completely different style than the other ice creams because it was essentially more like a mcdonald Except they have a lot of asian flavors ube matcha black sesame. You name it most aesthetic Sauce swerve we possibly can i'm thinking what matcha on the bottom Ube on the top and then let's do some toppings I love the fact that they really incorporate a lot of asian themed flavors here at sauce swerve I think a lot of people try to do it, but it's one thing to attempt to do it It's another thing to do it the right way and execute it properly Oh My goodness that is aesthetic Soft swerve nyc guys. All right guys here for 650. I got a half ube half matcha Strawberry crunch with mochi on the side guys. This is just a work of art soft swerve Mmm. Say this about soft swerve guys.  They have the original location in midtown This is the chinatown one started by chinatown guys second generation abc's Wanted to do a modernized take on east meets west west meets east You know what I love is that their whole concept is east meets west and they're actually in this location And on this part of hester you can literally see it The businesses turn from like chinatown businesses to more little italy businesses on this turning point right here Let me tell you you can see some very interesting things a milk tea cloud First of all aesthetic. Yeah cute very 2020 and then apple leechie pie. Wow Not just apple pie. See just that's what we're talking about the east meets west abc 2.03 You know that this spot is elevated because the people the owners the main chef the creative behind it all They have like a high-end culinary background. They went to school for this bibel and sip.   This has got to be In a way like the most elevated bakery in chinatown ever Yeah, and especially the fact that it is ran by second generation chinese I mean I just I just think they took it to a whole another level and the thing is It's actually really affordable when you compare it to other like fancy cream puffs You know like a lot of people are gonna be like, okay. Well, I can get a You know a ham and egg sandwich for 275 these cream puffs are 450 But if you really analyze it and actually compare these cream puffs to a comparable cream puff That's seven or eight dollars. It's super well priced for me. I'm gonna start off with the leechie apple pie Yo, I got to try this cloud kind of hard. It's cracking. I don't even know what to expect I didn't know if this was going to be soft or what I've got a apple leechie pie and I got a boba cloud foam. That's really good Mine is a 4.5 out of five. Wow. All right Here and I'm got a matcha cream puff. You are looking at I believe a url grain. That's black sesame and that's boba creme brulee Gosh Oh my gosh Cream is not too sweet. It's really thick though Fits perfectly. This is the creme brulee milk tea cream puff. This is the black sesame joint right here. Oh Wow Wow, yours looks interesting. Yeah, I didn't expect it to look like that Like what he said, they are blending a lot of traditional cantonese flavors here black sesame guys Like I said, bibimbap does not get enough credit. Let's go Mmm Wow So David you're saying that cream puff really embodies the east versus west the traditional black sesame flavors With you know the western form, you know for me, I'm not even that in the tongue unit This might have been my favorite version bro. I think they were all good But that one's crazy. Wow, David. Um, I know bibimbap doesn't just want to do cream puffs They're actually looking to do more brunch foods in the future. This is one of the earlier items This is a egg sandwich. This is but this is specifically an egg sandal meaning that you have a slice of Soft boiled egg right there along with your egg salad. All right guys egg sandal I like it celery I love the mixture between the hard boiled egg and the chopped up egg Last but not least Andrew as far as the savory sweet items go. This is a combination We've got a creme brulee po-tot. Wow and that's like xl size man. That's gigantic That's probably two to three times the size of a regular po-tot po-tot That's good Honestly, actually that was really good. This is my five out of five. This is my five out of five This is you might I might have you only got one five out of five I might have to you know, I think it is really difficult to do fusion items sometimes Sometimes it's like how much of the west do you put in how much of the east do you put in?  I mean but shout out to them bibblin sip back in the community Bringing you guys. I mean, I think a lot of people love the idea of french pastries and they're hard to get They're very expensive. So shout out to bibblin sip for making us feel comfortable All right, you guys our next dessert spot on chinatown cheap each part seven is kulu desserts Mixed with smooth ice cream. So it's like a Duo spot. No, it's a double branded spot. It's a collaboration kulu is originally from fleshing queen So they've made it out there and now they're making it in the city guys So we frequent this spot a lot because personally I like the asian flavors ice cream that they got It's almost like a thicker gelato. It kind of reminds me of the concretes a little bit at shake shack Okay, so for me. I have jasmine milk tea right here, which is uh pretty much your main milk tea That is jasmine. I have a matcha. You have a ube that ube is banging. Yo, and then you have a durian Yo, the durian is banging here too guys. All right I personally personally think this is one of the best ube ice creams here in chinatown What I love about this durian is I can smell it like you can smell the funk in the ice cream before you eat it And that's how you know, it's real. They really pack it out with real fresh durian $4.50 for a single scoop but I'll give you guys a tip If you guys go to full grand next door and buy something then you get bogey'll buy one get one free here Oh, hey, and also another Very asian in hong kong flavor that they have here that we didn't get is oval team You can find it in the fridge. Oh, dude. They got some other hong kong players. I think salted egg yolk They have tofu sometimes. Uh, yeah the double fa sometimes I think I heard they're doing a don top one owners are from hong kong and mcow Check out cooler desserts on grand street And we are in front of the king wu. Uh, I've seen this pop up recently from hubei china Imported now into flushing and we got one in our hometown of kent washington Hey Shout out to the great wall shopping mall guys. We're on walker street This is kind of a low-key street in chinatown on that kind of exterior of it And here you have with the hubei street food like my man over here said what's your name, bro? ZQ ZQ. Yes. ZQ man. That's a cool name. All right. ZQ. Can you like help us pick out? Definitely looking more at the pig trotters more the duck wings and the beef shank Yo, and everything here kind of has this very special king wu Like hubei spice on it, right? Exactly just over like 20 plus spices to it. I shoot pieces each. Yeah That's good. That's good. We need three duck wings.  Yeah, duck wings is fire Okay, duck wings is fire. That's okay, man Okay The duck, you know duck neck is Right next to the bread Okay, so we have to some of you guys if you guys came to king wu you guys would make different decisions On what you know spice the animal parts to get but that's for you to decide I made my choice. Aren't you guys we are at king wu. I'm starting off with the lotus root I wanted to start off. You want to start off with the uh dou gan Dried tofu right here. Man. This hubei spice is so difficult to to really describe it. It's sort of a shang la So I think initially a lot of people are gonna feel like it's so it's one flavor because it has a little bit Um peppercorn. Yeah, but it's a little bit more like a hu nan, but it's hubei. So All right. Yeah, you see the peppercorn right there I'm gonna eat it. I'm gonna eat it. I'm gonna tell you guys this The king wu stuff. I'm looking for a duck wing personally. I like triping my fuzz.  I'm not saying it's not weird at all. Okay. I'm not saying it's zero percent weird I'm just saying you gotta taste it. All right, you guys, uh, this is the the duck wing Probably the most what an offensive thing they have. Yeah, that's probably the most common part of a meat Part of the animal that people are gonna eat but this one the duck neck This is in the name of king wu and the characters. All right, so uh duck neck is something I've ordered at the restaurant before You eat it like this. I mean, it's good. I mean everything has a similar flavor Obviously, it's all braised in this kind of spicy barbecue flavor from hubei. All right last pieces here at king wu Here I got some beef.   You can put it in soup grill it a little bit pan fry it Even microwave it make it all juicy be perfect to put in some nice beef noodle soup. Yeah, me All right, you guys, this is the first round here at shanghai deluxe. This is my very first time in this restaurant Everything on the table right now is under ten dollars. This is eight 95 for the shanghai chow man This is eight dollars for these appetizers. You got bamboo shoots that are marinated and then you have the cold chicken And then you have cold sesame noodles for eight 95 guys. This is the chow man eight 95 Oh jay, what do you think about the shanghai chow man with the big noodles? You need a lot of heat to make sure those noodles are cooked all the way through Hullering is kind of drab, but the flavor is there if it's a very neutral flavor profile It's hard to believe that anybody would not like that. This is something that you often do kind of put in your kanji Mmm. I'm a fan of the marinated bamboo shoots This is the wine chicken eight 95. This is something I always got to get every shanghai needs spot I go to You know the food here is pretty solid, man. Honestly, it actually like surpassed my expectations. They have some old grandma Shanghainese grandmas in there speaking shanghai needs with each other That's when I knew it was legit. It's very authentic guys Sesame cold noodles Have you been surprised at the level of authenticity of the shanghai needs restaurants in china town? Not that they're necessarily what? Shanghainese people eat 100% but they all run by shanghai's people. Yeah. Yeah. Yeah. I mean, I don't I don't think it's the fanciest shanghai These restaurants, but absolutely it feels authentic. I mean, I think uh, especially representative of the time period You know when the people came over here cold noodles very more sesame less peanut buttery Okay, david, of course, we couldn't come to a shanghai needs restaurant without getting the shallownbows Here we have the regular pork ones. We got the crab ones and then we have the shanghai shall my Bro, I will tell you one thing about this restaurant You got to come here and ask for the chili oil because this chili oil is not regular It has I think dried scallops in it and fried shallots. So it definitely has like another level to the flavor Crab shallen bao you can tell by the little orange thing at the top I'm gonna let it bathe You know what? I definitely noticed that the crab shallen bao is like they put a lot of the row in there because the juice is so yellow I would say for me my two picks go with the shanghai chow mein for $8.95 I would say get the crab shallen bao also $8.95.  Yeah, rosa Okay, and then here we have uh, what coconut. Yeah, coconut milk coconut with condensed milk. Obviously thick Toasted taiwanese toast. I mean this is like a classic like thing that people really love it to eat in taiwan I gotta say the presentation is incredible the way he chops it up and then kind of turns it to the side taiwanese toast These are uh, four dollars each by the way four dollars each This one tastes like a super decadent and high quality warm version of like the cantonese gaime bao Which is the coconut bun. Yeah. Yeah.  This is a custom onigiri. I have a japanese sausage eel And fermented preserved cucumbers in it onigiri Oh, I was possibly one I actually really enjoy the cucumber though Sausage one for me was missing a little bit, but here we have the eel. All right, you know based off unagi if not unagi itself Andrew my final takeaway on tido tea shop is it's been around for 11 years They said they spend a lot of time they take pride in their work And they said the proliferation of new boba shops, whether they're from taiwan or mainland china or you know the hype beast You know azn or asian american spots. They have hurt their business But they said ultimately they still have their own crowd yo guys I remember coming to tido several years ago on our first time to new york that we really spent like a few Several months out here and I remember this was I mean this is still really good tea You know what it is?  I guess that's how I would say it kind of reminds you of something you might see in Yokohama, japan Or I should say probably like a no japan time type it yeah in japan's china town or in like Maybe gaosheng taiwan somewhere All right, you guys we're at rung city. This is a fujinese spot and I went to like six seven other spots on this street They're pretty much all serving this. This is a very classic Intestine noodle that they eat in fuja Fuzo specifically more by the water and also southern taiwan. Yeah. Yeah, and if we're looking at an fj fish ball Stuff with beef inside you're gonna go in on the intestine. Oh man, david, you know me I'm the intestine tripe guy not really the intestine guy more of the tripe guy. Let's go Big bite. Look at his biggest bite. I've ever done. This is I'm on eldridge street. What better street to do this? I'm on it It's not that bad Like I think a lot of the time people are like, oh, it's too funky. It has the same texture But none of the funk to be honest. There's no funk. You know what? You know what? There's no funk.  It ain't bad. Maybe some if that was fried like some calamari David my man's been in business business here. You know what it is rung city eldridge street fujinese cheap eats Let's go In chinatown cheap eats part seven and one thing I want to do is highlight streets That I think are particularly overlooked because they're more local not really oriented for tourists And hester street is one of them, especially the side that is closer to the park and more into the les side right here we're on hester and Christy and Basically across from the famous kung fu tea that everybody gets boba from that was the original boba shop before there's now There's like 40 of them Hey, but we're in front of a spot that actually has switched concepts and switched restaurants Quite a few times in the past five years. All right, so I met the owner. He's from fujian Andrew he called it one cup tea ebay cha. That is the direct Translation yep boi ta. All right, my man wilson made this fresh and on the cup It says best drink within 15 minutes They even give you the time of how fast you to drink this because in 15 It the texture will change You know feel a little bit different and it won't be the best product possible watermelon That is true watermelon It's a little bit like a tamaki hand roll. You gotta eat it quick. All right, so he told me he had the fresh avocados imported from california Wow, I believe him. You know, I would say That one cup tea is totally solid. I'll say this about one cup tea Low-key surprisingly good quality. All right, everybody. We've gotten here to silk road cafe This has been in china town. It's been a staple for 15 years Here you can get a mixture of coffee and tea and even some snacks which I got So here is they're very nice. Uh, mocha latte Here for four dollars. Obviously, you know mocha latte everybody's had one But let's see how it's different because they they really did recommend this one to me very deep cocoa flavor I want to say it feels a little bit more like dark chocolate, which is different But this one of course it being a chinese tea spot. This one's different because this is actually Let me get the whole name for you. Dry date longan and wolfberry tea So dry date longan and wolfberry tea. There's even goji berries in it, too Okay, tea It actually doesn't taste as medicinal and rooty as I thought, you know what like, you know, like the ginseng root It's not like that. It's more a little bit like slightly sweet Um, but overall man, it really feels like something like your grandmother or like my dad Who's really into like making soups and tonics would be into Little toasted ham and cheese sandwich guys very basic kind of hong kong style square bread. It tastes exactly like an egg McMuffin Yo, dude, this tastes like an egg McMuffin We're saying there's egg McMuffin like sandwiches at silk road cafe bro egg McMuffin vibes. I'm telling you vibes Right guys, they also have uh chicken dumplings any time I get the chance to try high quality chicken dumplings I'm always gonna try them because chicken is not really a thing that you know goes in dumpling a lot. So This food tastes like homemade food guys come to silk road Get your interesting chinese teas get your mocha lattes and get some homemade tasting snacks As you can see inside of the aji senander, they actually have goku's They have final fantasy seven figurines or you know all types of otaku type things This is really interesting. Andrew because we're looking at a tom yum chicken ramen This is a gyudon. This is sliced beef. And of course you have the teriyaki chicken Um, I think they're right outside of what we consider a cheapy, but they're still Possibly in there. You know what this is a cheapy for japanese food It actually tastes like an elevated mama's tai noodle. Okay. Look at that beef. They're looking juicy Let's go So this teriyaki chicken looks a little bit more like the hibachi ones that you would get at like benihana's or you know any of those Solid very solid, but come and get the ramen This is good. All right, you guys there was a snowstorm last night We're on baxter, but guess what the economy doesn't stop small businesses needing help doesn't stop delicious food doesn't stop Cheap chinatown eats part seven doesn't stop. So let's head into break room Break room was the first spot opened up by second generation Chinese-Americans in chinatown to sort of provide tacos burgers non-traditional ones But still very delicious ones to the community because they just wanted to have something here growing up that wasn't like chinatown food and That's totally ain't nothing wrong with that as long as it tastes good All right, we got our food here at break room. It is the most outrageous food you can get in chinatown Here are the break room fries. It's a mixture of fries and tots. You got jalapeños You got egg you got cheese you got bacon and pork belly and it's just uh, I mean for ten dollars That's a lot of food. That's a heavy weight right there Let me tell you that here. We have the tempura shrimp tacos You know, it's kind of like your classic kind of Baja style shrimp tacos except with a slight asian twist with the tempura batter It's pretty much got everything you can imagine egg Uh tempura battered onion ring. Okay, fatty patty. Okay grilled onions Jalapeño tomato and lettuce and we cut that in half for you guys so you guys can just see the glory wow Pork belly is in there too. All right. I'm gonna do a quick taste test. This is the break room burger Honestly, I'm gonna give this burger four out of five man. That was actually it was good. All right tempura fish taco Yo, nice little asian flavor kick right there with the tempura and the little bit of the Spicy mayo right these are the outrageous break room fries. You might have seen them on instagram They have everything in them. Let's go guys. I say come to break room And and try the food out here. It's a lot of food for the price So it's a great deal, but I would say personally go with the burger here the break room burger My name is Veronica and I'm from kuey cafe today special. We have a young london. That's a Lamb leaf chicken curry chicken with the proof me power and my kuey set We have the salty coconut with the pandan custard All right guys, if you guys want some really home style Homemade style Malaysian food you've got to come to kuey cafe Right here. I got the ayam rendang for ten dollars. They do different sets every week every week So you got to state up on their instagram guys. This is kuey cafe Another cheapy in chinatown And you know ten run is super super legit because not only do they have their own boba shop Right next door they got their tea and ginseng company right here where you know, they found their own teas their own ginseng It's not on some kitty boba stuff. All right you guys we are at ten run and this is one of the original boba chains in america It's actually one of the original tea brands in the world. So here I have the black sugar oolong This is the thing that is supposed to like rivals tiger sugar, which actually doesn't have any tea in it Well, I think that their whole thing was like, all right, everybody wants to do this like black sugar cream thing We're going to do that give you a little bit of the trendy thing But we're kind of traditionalists at our core. We're going to hit you with the oolong, you know some real tea leaves I have a ginger tea Ginger milk tea right here too That is a very traditional flavor with the ginger in there The tiger sugar is more for the young generation. This is definitely for a mature taste bud Um, I would say aesthetically it's not on the same level but quality wise I like my tea. Do you prefer it? I don't eat. I don't drink that much tiger sugar It's very sweet. It's very sweet and this is just less sweet So if you're a traditionalist, you know 10 run is always a good choice But if you want to be on the new wave, I mean you gotta get tiger sugar You know what I noticed is the 10 runs in la are a little bit more modernized than the 10 runs on the east coast I mean, we're right next to their like traditional tea shop right here where it looks like it's from like a thousand years ago 10 room tea time All right, so that does it for part 7. Did you make it to this point? And if you did, we appreciate you Thank you so much for watching this series and we already have a part 8 in the works As we said before it's not just about us eating lunch and trying food because maybe not all of the dishes are fire We really want to showcase the range of food and prices in the neighborhood Show you some hidden gems. We want to introduce to you owners and personalities and you know at the end of the day We got to support local businesses. So thank you so much for watching and be on the lookout for the next one


The holder, I know all the information about me because I'm the holder. You're the verifier. So you can verify that the data is correct. And you're the issuer, right?  So I know everything about me. You can say that piece of data is true in value. You can verify it, right? You verify it. And tell us a little bit about the complexity of it. This is not new. Certifiers have existed for a long time. SGS, UL, Bureau of Veritas, they certify, claims now that this product is safe or that this plant is carbon neutral. And they might issue you a certificate. Now, that certificate in the past would have been a piece of paper. It's the same concept done slightly differently. And we all know that technology can unlock either efficiencies, which is what we just described, or new ways to addressing problems. So in the example that we've been talking about here, this is not a new way to do business. It's just a new way to underpin it with a more efficient approach. And I feel it addresses the wish of many people to have the data serenity or the being in control of my own data. So going in the web three direction, which is also like one of the principles, I believe, where the holder can decide when and what to share with somebody. And that's really the key. It's not somewhere in a platform where a company that runs the platform and has a centralized business model here would decide based on a business model who to share data or information with. So privacy, right? Privacy preserving methods of doing that as well. Commercial confidentiality is important in supply chains. Transparency, total transparency, is not the same as, for example, traceability. Yeah, sorry, too. Yeah, I think that's exactly correct, right? When you're able to actually put data onto the blockchain, like a lot of different elements of what you have as a compute-focused blockchain. Hyperledger is fantastic for tracking various elements, but one of the big problems that Filecoin solves is actually you need to store that data in a blockchain sense. And that's where the verification actually comes in. So talking about how this all scales, is that's a way to actually take in huge quantities of data and say this is now a blockchain asset as opposed to something where it says, okay, I can now verify something happened, but you're still dealing with a centralized system like an Oracle. So this is kind of the missing piece there that can finish the puzzle.


My name is Sudeh Naik. Three days ago at nine o'clock at night, my mother had a cardiac arrest and she is 96 years old. We immediately called Manipal Hospital in Karadi, Pune and they sent an ambulance in 10 minutes and the moment we got in after a wait for about 30 minutes for the cardiac lodges to come, she was taken in for an angiogram and angioplasty. I must admit that while I was sitting outside when the procedure was taking place I was a little nervous but the doctors was so good that in a matter of an hour she was out from there and into the ICU. I must compliment the entire hospital, the doctors, staff in the ICU, everywhere for a wonderful, wonderful job that they have been doing so far. I hope I don't have to come back to this hospital but if I do for any particular reason I'm sure I'll get the best treatment as always accepted. Thank you.


We're told that modern intensive farming is essential to our food supply. That's not accurate. Research shows that a third of the world's food is grown on small plots using only a quarter of the farmland. In other words, small farmers are producing a third more food per unit of land than larger, more intensive farms. Research in England shows that urban allotments can easily match the productivity of large-scale intensive farming. In a follow-up to that, they found the biodiversity of urban allotments was much higher protecting local wildlife. Research in Australia shows that urban allotments are more productive than intensive farming. And local food projects in Spain have been shown to make large cuts in resource use and carbon emissions, which are essential to solving the ecological crisis. In which case, why isn't opening up more allotments to solve the food and ecological crises on the political agenda? To find out more about this, watch the full video, The Cost of Living Crisis and the Common Crash, on Rambo and Activist YouTube channel.


Problem number two. A monometer is used to measure the pressure inside of a gas tank. The atmospheric pressure is reported to be 0.92 atmospheres. The height of the monometer fluid is measured as being 25 centimeters, and you know that the monometer contains a fluid with a specific gravity of 1.75. So let's think about what those numbers mean in regards to my diagram down here. I know that I was given an atmospheric pressure. So I'm going to assume that the top of this monometer, because it's open, is exposed to the atmospheric pressure. So the pressure out here is what was given, and that was that 0.92 atmospheres. I'm also going to assume that the pressure changes across the height difference in the atmosphere are negligible. Therefore, regardless of where we look, the pressure outside in this region is always 0.92. Then because the top of this monometer is exposed to atmosphere, that means that the pressure at this interface must also be the atmospheric pressure.  So I know that P3 is the atmospheric pressure. Now, I was also given the height difference, yes, 25 centimeters. So that's referring to this H here. And it's significant because I know that this height of my fluid is going to contribute a pressure difference. So the pressure at state 3 is not going to be the same as state 2. But I can use that height of that fluid along with the density of the fluid to figure out what its contribution to the pressure at state 2 is. Now, I can also see that states 1 and 2 here are at the same height, because they're at the same height and there's the same fluid here. This fluid is constrained therefore due to Pascal's law, I know that P1 is going to equal P2. So I know P3, I can step down to P2 because I know the height and I can figure out the density and then P2 will give me P1. Now, the problem is actually asking us for the absolute pressure and relative pressure of the gas inside the tank. So what I'm trying to find is the pressure out here. But again, I generally assume that the change in pressure caused by the height difference of a gas because there's so little density there, I assume that that change in pressure is negligible. Therefore the pressure at any point in this gas is assumed to be the same. So that means that if this is P, the pressure at state 1 is also P, so let's call this P gas. Then I know that P1 must also be P gas. So I can use the atmospheric pressure to get down to P2 and I know that P2 is equal to P1, therefore P2 is also P gas. So what I'm really concerned with is this thing here. So the question becomes, how can I use the specific gravity of the fluid, which is 1.75, and the height difference across that fluid to figure out the difference in pressure between 3 and 2? Well, I know that. I can calculate that because I know that the changed pressure caused by the height of a fluid is the density times the acceleration that it's experiencing times the height. So I know the density can be calculated from specific gravity because I know what specific gravity is. Specific gravity is the proportion of the density of some fluid to the density of a known fluid. In this case, I generally deal with the known fluid as being water. Most of the time in thermo, that known fluid is water. So we could figure out the density of our fluid by taking the specific gravity of our fluid multiplied by the density of water. Let me write that h a little better. Density of water. So what is the density of water? Well, I could just assume that the density of water is about a thousand kilograms per cubic meter here. But the better practice would be to flip over to my textbook. So if I open my textbook here, let's open it to the appendix. I can start to look through, and I have properties for a variety of substances back here. I have a large table here in A2, which is properties of saturated water, but that's not particularly helpful. I'm going to assume that I am dealing with liquid water at standard temperature and pressure. So if I flip back here, eventually I should get to properties of various liquids. I could have used the table of contents at the beginning of the appendix, but that's way too easy. We have properties of selected solids and liquids here on table A19. So down here at the bottom of our table, we see that we have properties of water at a variety of temperatures. So it's safest for us to use about 25 degrees Celsius, which is about 300 kelvin. And at 300 kelvin, the density of water is 996.5. So at this point, I'm going to be assuming that my density of water is 996.5. Because let's assume that standard temperature and pressure apply to the density of water here. So density of H2O is about 996.5 kilograms per cubic meter. Jump back to mine. There we go. Now you can see what I'm writing. So 1.75 times 996.5 kilograms per cubic meter is going to give me the density of my substance. So let me get on my calculator. And this would be 1.75 times 996.5, which is 1,743.88. 1743.88. So this is a little bit more precise than it had to be. I could have used 1,000 kilograms per cubic meter. I could have assumed that and it would have worked out just fine. But we have all the time in the world right now. So I can take this density and plug that in to this equation. I know my density now. That's a known. I know the height difference because that's given to me. And I'm going to be assuming that the acceleration that this fluid is experiencing is just standard gravitational acceleration. So I'm going to use gravity for that acceleration. So this is now going to be 1,743.88 kilograms per cubic meter multiplied by 9.81 meters per second squared times 25 centimeters. But I'm going to want to get that centimeters in meters because everything else is in meters here. So there are 100 centimeters in a meter. That's going to give me an answer in units of the meters cubed are going to cancel partially. I should have done a better job. The cube here is actually going to cancel this meter and this meter. Centimeters canceled. So I'm left with kilograms per meter second squared. It isn't a very common unit of pressure. So let's convert it to something more useful. Let's say kilopascals. So I know that a kilopascal is a thousand Pascals. And I know that a Pascale is defined as being a Newton per square meter. And I know that a Newton is a kilogram meter per second squared. So now my Newton's Newtons cancel. My meter and meter are going to cancel my square meters. My second squared are going to cancel second squared. And let's see here Pascals cancels Pascals. So I could take 1743.88 times 9.81 times 25 divided by 100 divided by 1000. And that's going to give me an answer in kilopascals. Should have also mentioned kilograms and kilograms cancel. So let's see if I can type that in. 1743.88 times 9.81 times 25 times. It's easiest for me to just write this as 1 over 100 times 1 over 1000. So that's going to give me my answer which is 4.27. Therefore the pressure difference between 3 and 2 is going to be 4.27. Let's call it 7 kilopascals. Now I know that difference in pressure and I can figure out P2 because I have P3 and the difference in pressure. So this is going to be the bigger number minus the smaller number. In this case the height is pushing down. So my pressure at state 2 is going to equal the difference in pressure plus P3. So my pressure at state 2 is going to be 4.277 kilopascals plus P3 which is 0.92 atmospheres because that was given. So 0.92 atmospheres. But I can't just add these numbers together. I have to convert one of them to the other. So I can either convert kilopascals to atmospheres and then add them together or I can convert atmospheres to kilopascals and then add those together. I prefer to work in kilopascals so I'm going to convert atmospheres to kilopascals. So one atmosphere is 101.325 kilopascals. And if you didn't know that off the top of your head we could flip back over to our textbook and we could look that up. If we go to the, I think it's the inside front cover, yeah here we go. So on the inside of the front cover of our textbook we have a variety of conversions and in this case what I'm using is the pressure conversion from atmospheres to kilopascals. So I have to combine things here. I know that one atmosphere is 1.01325 bars and I know that one bar is 10 to the fifth Newton's per square meter and I know that a Newton per square meter is a Pascal. Therefore I know that one atmosphere is equal to 1.01325 Pascal's times 10 to the fifth. So that would be 1, 2, 3, 4, 5, 101,325 Pascal's. Therefore one atmosphere is 101.325 kilopascals.  So this case, let's get the calculator again, 0.92 times 101.325 is 93.21 kilopascals. So I have 4.277 plus 93.219 kilopascals. So that would be this number plus this number which is 97.4959 kilopascals. Now the question is, is that an absolute or a relative pressure? Well remember that when we talk about relative pressure what we're actually talking about is what a gauge would be measuring. So if we had a gauge on this tank, a state-of-the-art gauge, it's probably going to give us the difference in pressure between the gas and the atmosphere. That's what we mean when we talk about relative pressure or gauge pressure. So the relative pressure is going to give us the difference between the actual tank pressure which is P gas minus my atmospheric pressure. So the question is, does this pressure that I calculated contain the atmospheric pressure already or not? And it does. That was this term over here. Therefore, this answer that I came up with is an absolute pressure. This would be the answer to part A. So to answer part B, I have to convert from my absolute pressure into my relative pressure, which I can do using this relationship. So this would be my pressure of my gas, which is 97.4959 kilopascals minus the atmospheric pressure, which I already came up with, which was 93.219 kilopascals, which is going to give me 4.277 kilopascals. And I know that because I got this number, 97.5, by adding together 4.277 plus 93.219. So if I take this number and then subtract this number, I'm going to get this number. Therefore, the relative pressure, which is the answer to part B, is going to be 4.277 kilopascals. That's problem number two solved.