Streaming video. Go with the flow. Hello, my name is Bonnie Petrie, reference librarian and faculty video liaison. In this presentation, we're going to look at several things. First of all, what does a faculty video liaison do? All faculty streaming video requests from the form on our website or canopy come to me, along with a few emails. I keep a spreadsheet of them, which I share with Dean Lubis. When I get one, I identify a source and a price. This process may be quick, for example, if the video is already available, or require a search of commercial streaming services, director's websites, production companies, distribution companies, etc. If the library has money for purchase, I place the order and follow through with the faculty member when the video is available. If there's no money or no source for a video, I provide alternatives whenever possible. I also get all of the student requests from Canopy. Most of the time, they have an assignment to watch a video that's already available to them elsewhere. I redirect each one of them. We'll be taking a look at some factors affecting availability of streaming video to universities. You'll get some tips for doing your streaming video assignments. We'll wind up today with a demonstration of one search which you can use to search all available streaming videos at once. You will remember the recent strikes involving writers and actors. These are just two of the myriad professions that must work together to make films happen. This quote that I found on the blog post by Chris, who did not give a last name, really says it all. The list is seemingly endless and even on the low end. There are so many professions that are involved in making just one documentary. And, of course, with the streaming revolution and AI, it further complicates things. Here are some factors to consider. Digital streaming services have set high user expectations which are unrealistic for libraries. Filmmakers can lose control of their creations or, conversely, guard them so closely that access is limited. I'm looking at you, Disney. I've learned that directors, producers, and production companies, distributors, etc., do not always regain control over their properties or have the ability to provide access to them. And at this time, April 2024, consumer-based streaming services do not sell either access or content to universities. Now, you may have heard of Netflix and their media center, the Netflix Media Center. This is a website that Netflix subscribers can use to identify documentaries that are available for one-time classroom screenings. But only the documentaries that are clearly labeled grant of permission for educational screenings are eligible. Other Netflix content may only be shared with the subscribers' household members. I did some searches in this website and there's some documentaries there, but I didn't really find a lot. You may have better results. Filmmakers may be financially or contractually unable to offer their films in streaming format. DVD-only format is still very common. And here's a hint. The CSUSB libraries have a lot of DVDs and some Blu-rays that you can check out. And thanks to interlibrary loan, you can also request DVDs from other CSU libraries. Foreign films may only appear briefly outside their country or region. And winning lots of awards is no guarantee that a film is available, particularly independent films. A supply chain that exists between a filmmaker's initial idea and delivery of a streaming video to you and your students is both long and intricate. Don't wonder this is such a volatile industry. And of course, the cost. You knew I was going to mention that. The lower end of the scale corresponds to short-term licenses, the higher end to perpetual ones. And unfortunately, many videos do not come with a perpetual license option. When we have money to spend on streaming videos, we only purchase perpetual or life-of-file licenses, because we get to keep something and that improves stability for faculty. Now, if you or your department can afford to pay for other types of licenses, say a one-year or a three-year, the library can process the purchase and make that available. Looking for a video to use in your class? Make our streaming video databases your first stop. Going to use the same video again this semester? Check well in advance that it is still available. This can be as simple as a quick search in one search or sending an email to me, Librarian Bonnie Petrie. Please know that there is normally a certain amount of regular turnover in our streaming video databases that we have no control over. For example, something that has been available for a long time in Canopy can go away as contracts end and new items are added. Always have a plan B in case the video you want is not available. And please be aware that your students may need to individually rent a streaming video from a consumer-based service if that is the only source. You have immediate access through the library to more than 100,000 streaming videos across multiple databases. I will demonstrate how you can search the contents of all of our streaming video databases at once with one search. But first, I want to show you where to find the faculty video request form, the streaming video databases in our list of databases, and the user's guide that accompanies them on our website. Here we are in the library's website and to find that online form I mentioned, go to services and over to faculty video request form. You have a link to a message from Dean Lubis about our policy on buying perpetual licenses and then the form which you can fill out with as much information as you have so that we can track down what you're interested in. I'm going to go back to the beginning. I do want to show you where the individual streaming video databases live and you would go to choose a database and then to the section for video just in case you want to search these individually. But it's good to know what you're actually drawing on when you search them all at once. So the Avon database, Academic Video Online rather than Cosmetics, is quite large and it's divided into chapters that deal with particular subjects and we have separated out some of those for you to make it a little more convenient. You've got some packages that we bought from Canopy. You've got some theater things. You've got rather a lot here to choose from. We've got a lot of PBS content that we've added and we also have Swank which is the top 1,000 most requested films by campuses at colleges and universities. But down here in the bottom, if you keep scrolling, you'll see some more things there that you can search that we've separated out for you from the Avon database. You also have the National Theater Collection from Great Britain and even some online learning eBooks that have occasional videos in them. Down here in the Guides section, this is where I've been creating guides to all of these databases. So if you do want to search them individually, let's take a look at the Avon and PBS databases right there. You have very basic information on how to conduct a search with a reminder that you can search all streaming video databases at once. If there are links to helpful tutorials from the database vendors, I will provide them here. Avon does work with PlayPosit to create learning interactions that you can insert into videos as you choose. You've got all the tutorials there. You'll also find on the second tab how to link to Avon videos if you search individual databases. And also a way to link to any video in one search. I also have added to each of these guides a link to an online book, Copyright Law for Librarians and Educators, Creative Strategies and Practical Solutions. You might find that helpful. And let me go back. And the other one I would like to highlight is the Guide to Canopy Databases. So just like we saw before, we've got how to find the Canopy videos, how to link to them. Canopy is unique in that it presents users with lists of things they can request for their library. No matter how you get into Canopy, they seem to come up. And this is not a guarantee that if you submit a request there that you can actually get them. As mentioned in the first part of my presentation, there are many factors that play into whether we can get them or not. And you have, again, a link to creating custom playlists. This is something from Canopy. Reminders, I'm searching all databases at once there. How to link to Canopy videos. And a third tab here just for Canopy. Because if you're familiar with how Canopy works at public libraries, it's very different than the way Canopy works for us. With the public libraries, you can pretty much have access to, it seems most anything, Canopy offers with a current library card and a sign in. And maybe your students have a library card at one of these public libraries that offers a different access to Canopy. And if so, they can use this site on Canopy to discover if that library is near them. So you do have that. And I will say that because I get all of the student Canopy requests, sometimes I encounter situations where a faculty member has given a Canopy video assignment without checking to see if it's one that we actually have available. And sometimes a video is not available anywhere else. And I try as soon as possible to notify the faculty member and redirect the students. So hopefully you can avoid situations like that. All right. So I'm going to go back to the beginning here and show you one search. So you can search, of course, for keywords, but you can do some other things here that will bring up streaming videos. And it's very simple, really. So I'm going to start typing here, marketing models. When I start typing, I get the drop-down menu and I choose books and media CSUSB. And once I get my list of results, over on the left-hand side, I'm going to click available online and video and then apply filters. And I can keep filters active while I search, do multiple searches, if I click there. And now we find that we have 26 streaming videos on marketing models. Who knew? I'll be showing you some more things here. Let's try Act Lives Matter. I'm already set up for books and media CSUSB, so I just press enter. I already have video and available online checked. And so I can see I have 23 results for my search. And you can click on either the title or the available online link to go to a screen where you get the link to the database and through on to the video itself. Now, you can link from your online class website. You can link here to a video. If you go to permalink, copy the link to the clipboard, close it, and then paste it wherever you need it to be. That will bring students right to this page where they would then click on academic video online or whatever database is in the link here. That's one way of linking to any streaming video that's in one search. And go back and clear that search. You can also search for specific people. Let me put in somebody's name here. Benedict Cumberbatch. And we find 15 results in streaming videos that mention Benedict Cumberbatch. And the first one up is from our Royal National Theater Collection where he portrayed either Frankenstein the scientist or Frankenstein the monster in a performance that was filmed. Let me show another one. Let's say that you're interested in something. There we go. Spelling counts. David Attenborough. 128 results in streaming videos that mention David Attenborough. Steven Spielberg. 40 results for Steven Spielberg. And as I said before, you just click the title or the green available online. And then you have access to the database where it is. And the permalink if you wish to link right there. And you can also do video titles. Baby Bird. You can do also series titles. Now this is very important for our PBS content. If you know you want to do something from the American Experience series and you want to see what we have available, just type that in. And as long as you've got these filters selected, video and available online, you're going to see all the streaming videos. And here we have over a thousand things from American Experience. You can do frontline. Another PBS series. 354 videos there. Things like 60 minutes. 2339 mentions of 60 minutes that are streaming and streaming videos. And one more search. Masterpiece for Masterpiece Theatre. And there's 373 results. Well in conclusion, I just want to mention that when it comes time to renew subscriptions to streaming video databases, we look at the usage statistics to see if it's actually gotten enough use to justify the cost. So please use the streaming videos in our collection and please use one search to search them all at once. It's so much easier than going database by database. Thank you for watching.


Hi, I'm Councilwoman Jeanette Martinez, and I'm here with Interim Chief Judge Simon Gonzalez. Today we're going to talk about the District 11 Warrant Forgiveness Event. It's going to be held at Saintsville Cathedral on Saturday, March 23rd, from 9 a.m. to noon. So, Judge, who should come to this event? Anyone with citations or citations and warrant, pending in the forward municipal court, may appear at the municipal court or at this event to resolve their citations, and they may be eligible for alternatives such as community service or a reduction in their fines based on their ability to pay. The forward municipal court is a safe harbor court, means that anyone without standing warrants may appear at the event or at the court to resolve their citations without fear of being arrested for the warrants. This is only for classy violations pending in the forward municipal court for, for example, traffic violations, code or city ordinance violations, or any penal code violations issued by means of a citation. So, Judge, how many people will we be able to help on the day? It will be limited to 120 people on a first come, first serve basis, so we request that you get there early so you can register. Those attending, will there be any other organizations that they will be able to work with or speak to? Yeah, there'll be other agencies like the Envision Center of Fort Worth, the Action Community Partners, Legal Aid of Northwest Texas, as well as Goodwill of North Central Texas. So, what can I do if I have outstanding warrants and I'm not able to attend this event on that day? If you're not able, or if the party or the person is not able to attend, they can always go to our forward municipal court at 1,000 Throckmorton between the hours of 8 and 5, or they can go to our satellite court, which is located at the Vivian J. Lincoln Library. It's located at 8829 McCart Avenue, and both locations are safe harbor courts. Wonderful. Please join us on Saturday, March 23rd, from 9 a.m. to noon at Saintsville Cathedral, located at 2,200 Oak Hill Road for the District 11 Court in the Community Warrant Forgiveness Event. Hope to see you there.


Thank you for tuning in. My name is Dorka Valalkova and I am a community architect in the open-source program office at Redhead and I'm going to talk about six tips I've learned from working with the team of volunteers at DefConf CZ. So my goal today is to share a bit about my work and the best practices I've learned first as a volunteer at DefConf and then second as a leader of the group of volunteers at DefConf. So DefConf CZ is a community conference usually held in Bernal, Czech Republic and it actually has a strong Fedora presence. It actually has a track so I thought I'll ask first like is there anyone who ever attended DefConf CZ and if yes were you an attendee or a speaker or a volunteer. I just want to learn more about about the audience today. Oh yeah Langdon, hey. I see some familiar names so it's great to see you and I'll ask your questions to help me drive the conference in the future so this is awesome. Okay so before I start with the lessons let me just click to another slide. If you forgot, this is how it looks like. So since I am going to talk about the conference so we are at the conference I wanted to say a huge thank you to all the organizers and especially to Marine Nordin who is basically thriving this event. Marie and I were colleagues we're both community architects at Red Hat and it might seem that our work is like totally different core it's very similar. So Marie is involved in a specific project I was talking about Fedora and I am involved in a specific location Bernal Czech Republic. So what I do in my community architecture work is that I often look for speakers to talk about specific topics I support local events I support content creation and I often look for volunteers to various projects and programs and DefconnCZ is by far the biggest project I am responsible for and what I really want to say is that we try to stick to open source principles and that's why I really hope anyone who's interested in volunteer-driven projects and anyone who's interested in leading volunteer-driven projects is going to talk interesting or anyone who's just in want to increase your influence or anyone who's working with people as a people manager or a team way. Okay let's just go to dive into the tips I wanted to share with you. So tape promote the perks of volunteering so obviously when you're looking for people to join your project you should start with what you expect from them. What is the type of work that you need help with when they should be available how much time they should invest in it but equally important to mention what they can gain from participating in your project. So at DefconnCZ what I often say to help motivate people to join the volunteering group is that they can learn something new they can expand their source or network they can expect they can use this experience to advance in their career and many people say that they do it before because they want to give back to me and any and for many people it's a it's a combination of these things but you should not be surprised to find out that some people do it just for one reason and not for like a deeper sense of belonging so if someone wants a hoodie or a mug and they get it and they are absolutely okay with it you should be okay with that too which brings me to a quick question to the audience like what motivates you to do extra work is it what I mentioned is it something else if it's something from what I mentioned tell me what it is I'm curious to see whether it's the same or really different for everyone let me know in chat would really appreciate that okay so once you use or mentioned what people can gain get them motivated oh the options where um learn something new expand your network swag advancement in a career and give back to community sometimes people say they do it for fun so that's also an option yep totally agree just in some people do it because they like the feeling of being a part of something bigger okay let's continue with the lessons we'll have a time to look at your answers so once you mention this all it will hopefully help you create a diverse team so and when I'm talking about diversity I just don't mean I don't just mean different backgrounds or different knowledge different level of experience I like to look at the ratio of new people and returning volunteers so and those new people questions can really help you make better decisions like once you have to explain something to someone who's completely new that really helps you reevaluate whether you're doing the right things and what I also find useful is that is when you call for volunteers more than once at the beginning during the whole your whole project because people who are already participating can be advocates and you'll get that new person perspective even during during the planning and the third lesson or the third tip I wanted to cover here is leading by example so leading by example I have to say I truly learned what it means when I was a volunteer so when I saw other leaders and what they do and I'm trying to just copy that so I try to bring positive attitudes to our meetings and to everything that we do I try to focus on like what we've already achieved and I don't mind getting my hands dirty so in other words no work is beneath me and I feel like this is really important because in every project there is a number of tasks that are not so popular they might be boring they might be repetitive and it's important to find or it's important to distribute this work equally and let's have a look at what one of the volunteers is saying and I think Pepe is also here so this is a shout out to you when I asked him about what motivates him to participate in Defcom CZ so Pepe is Pepe in other words Yosef that's how we change names in Czech language is volunteering I don't know for four or five years he is helping us with the website with the CFP with schedules so many things and very grateful for your appreciated work and this is a great time for me to look at what you answered to my questions hey everyone once again I see some people joined a bit later give back to the community yeah that's what I hear a lot that people do extra work because they want to give back to the community and learn new things then I love it our overwhelming feeling of obligation oh Paul sorry I only got to it now thank you Matt that's um I'm very interested in the results okay let's continue with another set of tips I've learned for working with the team of volunteers at Defcom CZ um so it's crucial that there is someone sort of overlooking maybe a group of someone's over your project someone who identifies um what you want to accomplish and how you want to accomplish it um who sets the deadlines priorities and defines the structure that volunteers can contribute to so some pieces of these structures are defined it cannot be changed and it's important that everyone understands it so for example we use we also used hopping at Defcom CZ same as here at Nest and that was one of the defined pieces of structure so there were people who wanted to hop out with the virtual environment and they were asked to work with hopping but everything else should be up in tears so what they want to do how they want to do with with whom they want to collaborate that's up to them so as as soon as you start micromanaging people they will not enjoy it it's not volunteering anymore anymore since this is usually extra work for them they should enjoy it at some level and since we still have enough time I will share I will share like what we actually specifically do at Defcom CZ so we use Trello to track uh tasks in progress but you can use anything as as as far as you have things that are to do in progress and who should do them I usually define that structure by creating working groups that are necessary for the success of the conference such as CF offer proposals schedule registration venue or virtual environment and then ask people to choose what they want to do what I like to do is also encourage those returning volunteers to step up and take upon more of a leadership role within this working groups so it's it's beneficial mainly for two reasons because it's kind of more challenging for them so it's not the same work that they've done one year ago but also it gives them a bit of influence over what how the conference is going to look like or how your project is going to look like and um yeah many people want to do extra things which is awesome it give it really gives character to your event or your project but it's important to let kind of everyone know that if you want to do something extra it's up to you to find those people to help you drive it and it's up to you to promote what you want to do so this these are the activities that we've done at DefConf like coffee meetup or coffee tasting um by hunting challenges um anything music related that moises us um so but these really gave the character to the conference okay so once you have the structure you have the people you should definitely meet regularly and this is I mean even if you feel like you don't have to and believe me that happened a lot during the call during the pandemic I was like oh I kind of know everything that's happening but it's important to to let people feel like they're involved to give them space to suggest better solutions or new ideas and many times I almost canceled the meeting I was really productive at the end um and um maybe since I see you're really uh interactive in chat I have a question another one for you so um I also feel like it's important to have like equal footing at the meetings so one since uh this is really like local thing uh when we were organizing an in-person conference the planning was meeting in person when we're organizing a virtual conference the planning team was meeting virtually now we're probably going to organize a hybrid event and I don't feel like uh some people in the room and some individuals joining virtually is the equal footing I saw Fedora is doing text meetings um and I wanted to ask you like what do you think will work for event organization would you would you prefer a text meeting overseeing people in the room and you joining from your kitchen or your bedroom or your office let me know in chat I'm just curious to see um whether that's something that can work I feel like we will try it with Defconn Suzy okay um thank you Ben so you say that video chat wherever remote would work best texture is good but slow both in person and virtual thank you okay if one person is remote everyone is remote principle yeah we can definitely try that I think that thank you thank you everyone okay we're um almost at the end uh with my save and it's all about recognition um so there are many ways to reward and recognize people and everyone's a bit different and enjoys a different way of recognition um so um at in Brno at Red Hat we have many people that do extra work and we have a recognition program or a process where we um say thank people uh directly we reach out to um their managers or their superiors and let them know that people actually done extra work and how actually they contributed when it comes to Defconn we publish a list of volunteers uh that made a conference happen and as I said uh beginning when you mentioned what people can gain this is really crucial it's important to review what you said at the beginning and make sure that you deliver so if you say that people can get swag make sure they can get swag um and all the other things um and um the nicest ways or ones that I really like to see the most is seeing people grow uh with the conference so this is uh about those returning volunteers um who really now have influence over the conference okay so I think that's it me however uh since we're obviously going to plan another conference um I'd like to hear from you like did I get did I get it right did I get anything what would you add and I think you can also share your video and audio if you want to we can just look at chat or if you have any questions just ask those questions oh questions in q and a thank you it's loading oh by the way I forgot to show you the last slide that one is also important another evidence of what we do with Defconn so they say Skatka she is participating in Defconn like I think for the second year she's driving social media mainly and for the first year she was um sort of a member of the working group and this year in 2021 she was leading the group and also I appreciate you q and a um so how do you handle cases where people are really enthusiastic to vote but take on too much or just don't follow through with their commitment commitments yeah that happens quite often so when I see someone is I'll do it I'll do that too volunteering too much I'll try I try to explain them that just like it's uh like take one thing that you enjoy most out of these and focus on that once it's like going well you can do something else but people sometimes do not follow through that's true that's why I try to build that structure in a way that everyone has a backup so that's why we're working groups and if there is really really at the end there's no work beneath me so I'll do it okay how do you handle cases now the second question that I saw before and I will return to the last one what is one of the most effective ways you have seen at Defconn to recognize reward volunteers um so I think what works is the recognition like saying who did what and then encouraging others to say thank you to all the volunteers and also people like swag that's like that works well everywhere I feel um how does the structure and priorities of an event in person and virtual whoo good question so structure is kind of similar I'd say the structure is kind of similar because for an event you need to like you need to build that schedule that's a lot of work you need to come up with like what are the formats that's a huge change but then it's kind of same like some people have to look at the submissions rate them evaluate then we'll build then we publish the schedule open the registration so that's almost the same but you need additional time to test everything and to set up everything because it kind of takes a longer time virtually somehow fewer people can do it and priorities I think you have to very much think about the engagement with the audience and that's that's hard especially now when we're second year pandemic okay what if you run a project but aren't able to meet regularly or can't guarantee you can make it um so this is if you are here or if you are a contributor not entirely sure so as a leader um you know what doesn't matter I'll try to reply to both of these uh so um you don't really I mean if you can't you don't have to it's important then it's important to uh it's important to like know what's happening what everyone's doing like think on what's done what needs to be what needs to be done and like who will do it by when will you know people do it who's like responsible for tasks I mean meeting meetings work really well but it can be done in like a written form with reminders and stuff and um tips on how we can learn skills and send us a word on the same project and how contributing can increase our learning curve by deploying the same skills and getting feedback from other depths not entirely sure where the question's there and also I can't see q&a and chat at the same time just that's why I so if anyone's let me check the chat real quick you oh okay hey bex swag okay um I see some really valuable suggestions here thank you everyone who's sharing that in chat and if you want to check out more about the conference uh you can find us everywhere at defconvcz so I'll write it and chat or this okay I think that's it from me um since there is no moderator I'm not entirely sure I will just thank you all for participating uh in chat uh and like tuning in for this talk um and thanks again to all the organizers


QuickBooks Online 2023 Progress Invoicing Example Number 2 Calculate and Interestimate Get ready to earn the skills needed to boost your bank books on up with QuickBooks Online. Here we are in our QuickBooks test company file. We started up in a prior presentation. Remember that we are in the accounting view as opposed to the business view. You can toggle between the two views by going to the cog up top, switch the view down below. We're going to duplicate some tabs to put reports in like we do every time. Right-click the tab up top to duplicate it. As that's thinking, right-click again, duplicate the tab again. Back to the tab to the middle, reports on the left-hand side, opening up the balance sheet which is in the favorites, changing the name or the range 010125 to 123125. I would like to see this one by class.


Name another podcast. Check it, check it, check it. It's a unique house. It's your boy E-CEO and I'm here with the lovely official, Ms. Jamaica. What's going on? Nothing, nothing with that one. Hey man, another great segment. Man, we about to get into it. Man, I'm loving this, man. Say we got a guest here today, man. Hey, you know, I got to get over there and get me something to eat. You know, everybody been telling me about it. They calling me about it, man. It's really, it's something else, man. Mr. Ricky Booker's in here, man. From the Breakfast Brothers? Breakfast Brothers. Thanks for having me. Man, the Breakfast Brothers, man. So, when we looked it up, we were looking for the other brother. I know that. I could not find the other brother. I think I've seen that. He's around and it's going to be a real big secret.  It's going to be on the episode.  Yeah, it's going to be. Bill, what episode? So you don't have a picture of him anywhere. Maybe on this episode. This episode, but I'm going to have y'all on the episode that I'm going to have. Oh, you got a podcast coming? No, TV show. TV show. TV show. That's the way things go. Cookin' show. Whoever did y'all intro, I need one of them. I got it. Come on. Hey, hey, hey, hey, hey. Usually they use a whack artist and do a whack jingle. Yeah. No, no, I got something funny. I got some heat. I got some heat. She go hard. Yeah. And I make sure we, like, hey, make sure, yeah, because we want to make sure name another podcast like this. That's Exo, man. That was real, that intro was real. Thank you, man. I love that too, Exo, man. What's up, girl?  How does, how does, and first of all, Ricky Booker, where is he from? You know, who is he? I'm originally from Oklahoma City. Really? I'm history. That's why. Him and me see so cool. That's my brother from another mother. Y'all Oklahoma boys, yeah. They got that weed up there. You know, that's how your reservation land and weed, man. We do now. I know it. You know, they got weed everywhere now. Oh yeah, well, they got it everywhere. But that's not legal in Texas, yeah. It's been everywhere. Man, it's not there yet. Yeah, okay. Yeah, yeah, yeah. We ain't snitching, though. We live by code, you know what? You know, you can go, win Star Casino, you can exit, turn left, go to the dispensary, jump right back on the, on ramp, coming back to Texas. Oh, really? That's dope.  They cookies up that store, right? They got cookies up there. I gotta tell you a quick story about Edible. We're gonna get back to it. Okay. My girlfriend was doing pandemic. She was making edibles. And she was doing good. She started doing Instacard. And I found out what Instacard and all of that was doing pandemic. Okay. And she said, make some rice crispy. And I said, those things look good. She said, they are. And I said, I don't want Edible, though. Oh, okay. She said, I'm gonna make you separate. I'll make you one of two by yourself. I said, okay, cool. One evening she left and I went in there. I seen two sitting there. So I'm assuming them two. She had packaged up all of them and left two there because she was in her elite. She never baked my two. So I ate one. I was standing in the kitchen and I ate one. I said, ooh, this thing is good. Yeah. I mean, it was real good. And I said, it kind of tastes like weed. But it was so addicting. And you know, it's about that thick and about that wide probably. I ended up eating the whole Edible. But that's the thing. You ate the whole thing. The thing that I've always heard from people who do eat Edibles, especially the cookies and all of that. They said, when you're eating that, you can't just eat a whole cookie.  I was towed up. I got to the bedroom and I had a TV on. I was sitting there finished eating and I was sitting on the edge of the bed and I just leaned back and I fell back on the bed. The TV seemed like it was in front, right here in front of me. And I could see my cell phone and I just couldn't look at it, but I couldn't reach for it. And I could feel my heartbeat. I was like, it's like, I was getting an exam and I was like, couldn't breathe and I was stuck. Paranoid. And man, I guess about, this was like six in the evening about 10 o'clock she finally came home. I'm still laying in that position, bug at it. Looking over to my phone, she came in and like, what's wrong with you? And I was like, I ate your Edible. And I was so high. It was, I thought I was going to OD and I ain't touched the Edible. I don't even know. It's a good thing you only had one. But it was a whole thick one. Thick one. Wow. He was kicking it too. Best Rice Krispy Treat I ever ate though. No, that's dope, dope, come on. Real dope, real dope, that's right. It's dope, but real dope, you know what I'm saying? So when you was in Oklahoma, did you cook or did something you just started doing there? Well, when I was young, all my mom, sisters, my grandmother and my mother all cook. I used to hang out in the kitchen with them. So you know, back in those days when it was time to go to school, it was just me and my sister. So your parents was either at work or they was gone already that morning. So you had to fend for yourself.  But were you doing like fancy breakfast or was you just doing just something together? No, I was actually doing where, now they call breakfast sandwiches where I would fry egg and have bacon and toast with, and back then they had to pop up toast and put it together and we made a sandwich and I couldn't have and we shared it. As we was walking on the bus, we had with the cheese, fried egg and bacon sandwiches at the time, I just knew how to do it. And it was just always in me. And how old were you at this time? I was nine. Mm, you were young. Young. I wish I could get my son in the kitchen cooking. I wish you could get him in the room cleaning up. I wish you could get him outside in the yard and a little more and yeah, it's a lot of things we wish. We wish. But we didn't have video games and iPhones back then. We didn't, we didn't. You told me about it. So that's stopped him from cleaning up the room. But did your siblings cook too? No, my sister, as she got older, she did. Okay. And she got older. What's your, what do you think you bad at? Like I can cook that, that's what I do. That's my famous such and such. I used to do a mean pot roast. A mean pot roast. Which is secret recipe? The secret to a pot roast, you know, like sometimes people, even with steak, people think the redder the steak is, the better and fresher it is. The redder the steak is, the more blood is in it. They have actual steak houses, and especially in New York area, where they have like the winery room where they dry out the wine, they have, they hang up steak and dry out the steak before they cook the best steak ever, you're gonna eat that way. Because that's the thing, okay. I like that, I like that. No, I'm going to heal on that, because I'm going to get to that. Yeah, that's my guy right there. No, because I'm going to get to that, because the thing is that. I'm sick of these red meat, don't give it to me. Because we've always, like in the past, we've always said, okay, we want our steak well done. And when we went anywhere that look at us crazy, because it's like, oh, that's dry and it's not going to have, it's not going to be moist, it's not going to be this nice. So now it's the case where, okay, we like it medium well. So it needs to be well, but a little tiny pink, where you really don't really see that much pink, but it's a little bit. And it gets a little bit more moist, but I see people eat it like with a red. We cut it, you see that blood. I'm like, that can't be good for you. It's not good for you. The thing is about it, and what I was going to tell you about the pot roast, we'll make the pot roast, the most tasteful and juiceful and all of the greens in the world is people, we, when we grew up, black families froze everything. Put it in the freezer, freeze it when it's time to cook it, put it in the cold water, let it thaw out fast and you cook it. You leave a pot roast out on the counter, room temperature overnight, but you leave it in a bowl or plate or something because when you do that, it drains. So any juices and blood, there's any that drains into the bottom of the bowl, then you wash it and you start doing the bake process. And the medium well and all that, it drains out. The redder it is, it's cause that's still blood.  So what I do with steak, even at the restaurant, I take the steak in our lamb chops, cause lamb chops is gamey, people was tripping on how our lamb chops are not gamey, but I do an overnight marinating process. So even when you do an steak, minimum well, well, well done, a medium rare, you don't see the red in it. So when a person who is used to seeing the red in the steak and come and ask for it medium, I mean, well, not well, sorry, almost rare, so to say. And they get the steak and it's not bloody, it's not red. They don't look at you like, okay, this is not. But this is, this is cash. Sometimes you can get a graph because people that really is steak lovers and they get a steak that's rare, I mean rare, you can tell the temperature of a steak by pressing it. Oh, okay. So a rare steak is real, I'm talking about real soft. Almost flip it, flip it, flip it, put it on the plate. But when you marinate it in the juices and stuff to marinate it, you still do the same process. You just don't see the blood running out of it. Taste the same, the texture's the same. The look is what sometimes those and I tell people and I have to go out to the table or one of my cooks go out to table and explain it. And they say, fine, but the one thing about us, our culture, we really don't know the difference between medium well, well, you tell somebody, well, how would you like it? I want it, let's do sunny side up.  I love sunny side up. They hate it. And then I say, well, this what you asked for. Somebody said, well, do both sides. I say, okay, you want the medium well or do you want it fried hard?  I say, okay, I got you. So we think we know a steak and then we don't know a steak. We think we know how we want our edge. We don't know how we want our edge. We just, we don't know the correct terminology. So what we do at Breakfast Brothers, I was born and raised and I see these things around the restaurant industry. Black people don't like their fish soft. So I tell everybody in the kitchen, when I train the cooks, fry the fish and chicken extra crispy. Cause if you don't, it's gonna come back. How do you know everybody want extra crispy? 90% of our customers or our culture, they don't like soft catfish. Exactly. That's me. That's me. That's everybody. Okay, but having a restaurant, everybody, whether it's from your culture or not, everybody's taste buds and everything is different. Cause even like on catfish, I like meaty catfish. He does it. He likes it, you know, in between. I like it crispy. He likes it salty. I don't love it salty. So it's like... Extra season and that's all I tell you. He loves it. You know what I'm saying? But the thing is... But how do you cater, how do you weigh all of that into consideration whenever you're cooking for someone? When you got a restaurant and you love cooking and you're the one that's creating all the ingredients, each one of the recipes have different ingredients. What I do when I get ready to add something to the menu or I do, I take it home. And if it's addicting tasting, it doesn't matter to him anymore because he tasted it. And he don't have to worry about having extra season and because from the beginning, what made him create extra season? Cause he love catfish, but they're not cooking it. He's got a... He's got a... It's kind of like a song, being a similary of a hit. All you got to do is remake it and make it newer. But you hear in the background something about that song where it was a hit before. Something about where his culture made the catfish, he wanted to make the disease. So what I did is I just took all our culture together and make it addicting tasting where he won't even ask for extra season. Yeah. Well, we coming over there. We gonna see about that, boy. And what are you now with? Hey, Ricky Booger. Yeah, he talking mean game. Seven days a week. Yeah, okay. I hate to tell y'all. Now I see where y'all at. I'm in the Arlington, so you have to take 20 all the way around. I got it. I got a gas car because you gonna be coming back. No, no, no. I'll be telling you. I go to the Jamaican restaurant in Arlington, Jamaica Gates. Okay. So, and there are other Jamaican restaurants around, but I just always love that atmosphere, so I always go for it. Man, we went to Miami for my birthday a couple weeks ago. We went to Cleves, oh my God. Jamaican restaurant called Cleves in Miami, all mine. We got to check it out. Yeah, we got to check it out. It's been there forever. My girlfriend took us because her family background's from Barbados to Miami, so we went to Cleves in that place. I got to write. I'm going to write that down, because anywhere we travel to, we always go to a Jamaican spot. Yeah, this is the most powerful one in Miami is C-L-I-V-E-S, Cleves. Wasn't that one we go to in New York? There's New York? I can't remember. We went to the grid. They had one in Atlanta. It's the same one in Atlanta that we went to in New York. Right, I can't remember the name. I thought I was gonna say the deal, but I don't remember. But in Miami too, I'm going to look it up because I have a friend that I went to school in. He has a really nice restaurant in Miami as well. Okay. So I got to look up the name though. I'm very terrible at names. That's why I have everything on social media and everybody on social media. I can say, hold on, give me a second. Let me look. But back to your background. So when did you start finding out that you had a passion for cooking? When we finally transitioned, when I lived in Oklahoma, I really didn't have to cook much because anytime I go to my grandmother, she had some food.  She was cooking. I pull up in the, on a Friday evening, maybe a pot of stew. We sit there eating hot water cornbread and stew. Stop, man. Hot water cornbread. Y'all, man. I didn't ever slap my mama, but it would make you slap somebody. You making a hot water cornbread on there? I can make, not over there, I don't. But, because her brother's name really caught on and go hard, man. Man, you know who got some, I gotta give him a plug. South Dallas Cafe got some. Yeah, we've been over there. Hot water cornbread. Hot water cornbread. Go in, though. I always tell them, give me two, they put in them little two-sounds baggies. Give me two of them. Mm-hmm. So breakfast brothers, what kind of food would you categorize? Cause you said it's so, you're not a hot water cornbread, so you're not so soul food. What exactly would you, how would you categorize your menu? What I did, once we transitioned and got a restaurant, I went to all the popular brunch spots and tried them from the 360s, the yolk, the breakfast club when I go to Houston. Yeah, I've been on that. And I noticed each one of them, they close at two o'clock. So I wanted to be able to have a full menu, stay open all day, we can have breakfast, but what I did is took everybody's, maybe their favorite entree that you can have at dinner and I flipped it. Like lamb chops usually have asparagus, mashed potatoes of mac and cheese. Nobody ever had lamb chops and eggs. So I flipped it and came up with lamb chops and eggs. I'm pretty sure somewhere in the world is probably like that. Then I'm just adding salmon bites, fried salmon bites and eggs. I'm going to add that to the menu. So I tested and I tested with the eggs, the home style, some other potatoes and put it all together. And if it come out right for them, then I got a sauce that I'm making, then you use it as a dipping sauce. So we do catfish and grits. I researched to see if anybody had red velvet waffles in Dallas area, they didn't. That's one of our biggest city trends. Yeah, I've seen that when we traveled to Atlanta. Yeah, but I never seen it in Dallas. Yeah, waffles. So chicken and waffles, we do shrimp and rice. We going to be going over that tomorrow. You think it's Christmas and over here? No, but I love the way how you are being creative with your menu and how it looks and not to be the so traditional, like everybody else. Because like Facebook, oh my God, Facebook get me all the time. That's how I got to turkey leg hut. I didn't hear turkey leg hut from nobody else. It was an ad that popped up on Facebook. And there's another restaurant somewhere in Garland that does tacos and margaritas and stuff like that. I have a list of all these restaurants that I wanna visit whenever I'm into these different towns. And because it comes up and then the food just looks so good and I like when it's creative. Even like there's a donut spot that used to always pop up that's somewhere in Garland as well. But their donuts be so different looking. It makes you wanna even like, okay, I gotta try that. I've never seen a donut looking like that before. I gotta try that. You see what I mean? That's what you have to do. I like the way how you're making things creative.  We open January 26th. So we've been open maybe since January. So January 26th. Okay, okay. That's dope. Y'all already boomed it. Well, I'll tell you the niche behind it. I'll start from the beginning. Let's get it. Let's get it, let's get into it. When we first started, we started King of Diamonds, man. I was about to say that. Because I saw that. Strip Club, King of Diamonds. Y'all saw the King of Diamonds. We didn't start it here in Dallas, we started it. The original King of Diamonds out of my mind. Yeah, I've been there. And that's the originator, you know, Lenny Moore. He the godfather of the whole situation. So we started and we got where we was at. We got the building. We noticed it wasn't kitchen in it. And one of my business partners said, man, we need to get this food truck. I was like, man, we ain't getting no food truck. We ain't dumped enough money in this renovation. And he said, well, man, I'm gonna find something. So he found something cheap. A little black trailer guy used to use for a barbecue truck and cost us three grand for it. We put it back there. Got electrical plugged it in and got going. You know, I didn't have nothing to do with it. And business partners got his cooks and got everybody lined up, got his menu. I said, man, I love the menu. So they started cooking. Food was okay, but it wasn't good enough for us. Right. And- So why you didn't dip your hands into it at the time? Because I cook at home all the time. I didn't want nothing to do with cooking.  I done my kids used to always tell me open a restaurant. Man, I ain't doing that. That's too much labor. I ain't got time. I was in the car business. I was managing artists. Like I told you earlier, I'm managing artists. So the music in the car, custom car world, that's why I was there. That's a lot of time. So I was like really into that. I made a living, but as soon as we got the trailer going, so I kept saying, man, we're just buying inventory and paying these guys to be in this trailer. People ain't buying this food. And one day I went in the office and both of them are sitting there and he looked at me and said, well, you can do better. You do something about it then.  But I didn't say that. Well, you know, I said a different story way. And then went downstairs, went outside, got in the trailer and said, you, you, you get the out. Yeah. And the keys locked it up. And I went back upstairs and they was up there laughing. I said, what's funny? I wanted to make you mad.  So I came up with the menu. We did the menu, got some new cooks in there, start cooking the recipes and came up with some ideals. Took off. People lined up behind that trailer. At the same time, I wasn't, we just serving food for the customers coming to King and Diamond. I wasn't still thinking about opening up a restaurant. Sly damn work. You gotta know it. But you have a lot of people who go through King and Diamond. So the word will get out that the food is awesome and stuff like that. That's what was going on. And people are going to start asking, where can I find this food during the, you know, other hours and stuff like that. That's what was happening. So when, when that building came to where we got roomfully put out from a slum load, we ended up moving the trailer to Pink Lounge. We had just bought Pink Lounge and nightclub Pink Lounge.  And got with these three guys that was promoters in town, you know, three heavy hitters and they came up with a night called R&B Fridays. Okay. So. What was these that promoters? You got three of them. They names is Willie, Stink and Thugga Thugga. Hey, Willie Stink and Thugga Thugga. Them boys to this day, they can go find a barn and say we throwing a party and four or 500 people gonna come. Wow, that's good. They had that much power in the streets in Dallas when they come to parties. And right now I think Thugga is over at Jamie's with James Price and them doing the night over there. But them boys is powerful. We end up, and once they got the food, they started promoting and implementing those, that cross-promoting man, people, we had 700 plus people lined up at a club with only 200 people probably supposed to be in. Wow. Buying food. I mean, it was popping. You're straight. That's what's up. Let me ask you about those. You manage artists. Which artists did you manage? Hold on a minute, sorry. But before you get into that, how old were you when you started being an entrepreneur? Cause that's entrepreneurship right there, managing and doing all that stuff. I probably was around six or seven. I'm gonna tell you a story. Me and my friends used to, we used to call fruit, I used to made up a deal where we called fruit hunting. Gold front and hunting for fruit, apples, cherries, peaches, apricots, and we were jumping people back yard. We have our bags and we fill them up. So I found an older white lady in our neighborhood, we lived in the projects next to the houses. Found an old lady, she liked making apple pies. So I started going to pick the apples and selling her bags of apples. She's given us bags of apples for a dollar.  So I started selling the apples to her. So when that thing, she ended up, lady ended up dying and her family turned out. So one day we was at 7-Eleven, hanging out and it was a club. Next to 7-Eleven, old white. I remember I used to see a lot of white people went to this club. There was a lot of people go to that club. And one day it was a guy came out the building and he was cleaning. And I went down and said, hey mister, how about me and my friends dump that trash for you? And he said, how much you charge? I said, $20 a piece. You know, by this time, I think we was like 10, 11 years old. It's $20 a piece, that's a lot of money. I said, we dump all the trash, he said. What if you clean up the club every Saturday morning? And I give y'all $20 a piece. I said, we'll do that. We clean up the old club every Saturday morning, $20 a piece. Did that man, all the way till we got into high school. Old white man named Bob used to own it. And when he died, he ended up leaving us a will, but we never got to see what the will was cause his wife wouldn't go for it, cause his wife was racist. But he liked these three black dudes that we cleaned for a decade until we got into high school. And when he died, he may have left us his club. To this day, we don't know that cause we never had a chance to see it. She wouldn't let it be. And you couldn't fight something like that when people do that? No. Not in those days. Not in those days, especially, you know. Now you could, but not then. So you know, with those things going on, then I talked my friends into something bad. This is when the street came in, I think in the time we was cleaning up the club, you know, I remember the 71 was connected to the club.  Well, we never took the milk cartons back. I bet. I bet? I don't even heard about that before. Oh, I know. I'm a older kid.  I said, man, how much money do you think Jerry Lewis taken from them? Oh yeah, that's how you justify it, baby. Yeah, yeah, yeah. That's the way it be. So you now answer your question. I've been doing things a long time to figure out how to make something. What do we call it? Some paper. I see. And your friend that was doing it with you, whatever happened to him? D'Angelo Irvin. We all still, Meachie Shields, matter of fact Meachie Shields stayed in the corner house. He didn't live in the apartment. So he lived in the white neighborhood because they moved in from Alabama. His daddy was a sergeant in the military.  We wanted to leave the apartment. We go to his house spending the night. But they are Meachie actually on his parents house now. He didn't redid it. D'Angelo, he's got two sons. It's probably gonna be in the minor league baseball.  That's good out there doing good. Yeah. Okay. I'm trying to get to music. I was just about to say, so when did you graduate into being a producer? I'm a producer manager. Manager, sorry. So I got in 90. And how old were you? In 93. How old was I? Maybe 24? He know Dre.  Oh, Dre, the one used to be on and every now and then. Oh yeah, yeah. Yeah, he was on here too. Yeah. You didn't see that. So you seem to be see, go back and look. You'll see Dre on there. Okay, yeah. Big chain game. Shout out to Dre, man. But I think in 93 is when we started.  Who, who, who did you first manage? His guy out of Oklahoma City, which was a good friend of mine too. Tony Briggs named Teespoon. Teespoon. When I got into music, Tony Thompson with High Five was my wife's, um, their mother's or sister's. At this time, Tony lived in Oklahoma City. That was the lead singer. That was the lead singer. When he got his deal, it was the original High Five group was Toriano, where he was from Oklahoma City. Him and Tony was best friends. Okay. And Tony was raised part of his life in Oklahoma City. When he got their deal, he brought Tori and they came out to Waco and got three guys that was his friends too. And right when they were going to launch Tori, you know, he was a young 16, 17 game bangers and he ended up killing somebody and he wasn't going to prison. But they had already did all the recordings. So one of the members named Tristan, they brought from New York was actually doing Toriano's parts cause he had the deep voice. So you know what I got in, I was around that era. And then when Tony kind of went solo, Jonathan Kenlock was his manager. I kind of got in there and kind of watched it and learned from that. Took the game, managed teaspoon. Then B-Hamp came around. Then I already live in Texas by D-Hamp. Got out of B-Hamp, yeah. Yeah. And he used to bring me songs when we lived in Mansfield all the time and he had all his friends. I said, man, could bring me songs. You a needle in the haystack. You want me to listen to these songs as a compilation and you got to listen to a hundred brothers before I get to you. So one night my son was getting cut his hair and I heard Rick, you know, saying, go give it to him. Go give it to him until he came there. Hey, big Ricky. I said, yeah. I mean, I got another song. So we with this again, man, here we go. Now it was just me by myself. And I said, who produced it? Brandon produced it. I'm gonna tell you who Brandon is. I said, okay, went out in my car. Still listen to the song. Song came on. I was like, rewind it. Listen to it again. I was like, man, this is kind of catchy. I went in the house, left the car running in the garage. This you did this. And he said, yeah, I looked at him and walked off. And by this time it was like midnight. So I called the local DJ named G Rock that was working on that. He said, hey man, I need you to come by my office. I need you to listen to something. That's when I had a car shop. I had a custom car shop with George Lynch with the NBA basketball players. He came over there and he was listening to it. And he said, who was this? I said, that's be him. He said, I don't know who that is. I said, well, regardless, don't worry about it. He said, man, I like that. And then he said, come on, let's go eat. So we're one to eight. So he called DJ Drop that was with definition DJ. Hey, Drop, man, I need you to listen to a song with me and get behind him. We're gonna do Texas Trill DJs and we're gonna do Dallas Drop, Drop's DJs, Definition DJs. And Drop said, man, I gotta hear it first. And G Rock said, okay, cool. So he hung up. G Rock said, man, I ain't got time for him to be listening to it. I often roll with this. He started playing it, called me and said, man, I want to be him to open up on Sunday. Over here, Ribbon City. That's when Ribbon City on Sunday should be insane. And I called behind and said, man, you gotta perform Sunday. Do the Ricky Bobby's song and he said, okay, cool. I said, come to the house. He came to the house. I said, okay, man, show me the Ricky Bobby. And he said, the Ricky Bobby, what do you mean? It's a dance you telling people to do the Ricky Bobby. Bobby, stop. Hold for the party. He didn't have the dance yet. I just got one, I got one move. And I said, what? You got one move. So, you know, I tell, this is a true story. So I said, I know who I call. He's a choreographer. He used to be in High Five. His name, J. Smoove. You probably need to get him on the show today. And he from Forward. Jonathan Stewart. Man, I need you to come up with a dance for me. He came to the house. We was over there at three in the morning and him and B. Ham going at it. Yeah, that's it. We're gonna do this? Yeah, yeah, yeah. Did it. He went to, he said, now I want you to perform it. So he started performing. He messed up. He started, no, not on the dance because B. Ham, he could dance. Okay. He started rapping the song and I was like, you forgetting the words, that ain't what he said. He said, I just recorded it, Rick. I said, well, damn. Okay, this will just lead to music in it. You just, you just, the words you don't know, don't say nothing. Let it go. Let it roll, let it roll. So we did that the next day. He went and performed at Redmond City the next night. Turned it up. History from there. Yeah, that's really, hey, that boy killed that man. Yeah, so was that, okay. And after that, you had to work with somebody else. Who else did you work with? Yeah, I worked with Lil Ronnie. Yeah, Lil Ronnie, early on. It was later on, that early on, he'd been with other management team later, probably in 2000. What songs was around when you worked with Lil Ronnie? When I was managing with Ronnie, he had his deal with Dirty Water. Okay. And he had Man, which is my favorite to this day. It's to me, it's a classic. New Year's resolution. Resolution. That song. And, That song go hard. Oh, that song, man. That song go hard. That song. You know, kind of like Tony, Tony, Tony got that song Anniversary. Oh, that's good. Yeah, that's good. Lil Ronnie's song. Every year, New Year's resolution, they sing, it give me chills when you see, when he used to go on the road and he would perform it, people would be singing it word for word. Wow. D-Boys.  I mean, it's like, I used to have goosebumps. Yeah. And Lil Ronnie'd be performing it after a while. He don't even have to really perform it. All he would just do is just. Yeah, he and they loved it. Oh my God. And every year, they song come back around and do the exact same thing. Wow. You think this is number one song? Oh, man. By far. He got so many numbers. Lil Ronnie is so artistic. Man. To where he knows a hit, but with the world that we're in now, they don't understand hits no more. Okay. They just understand numbers. So now he understands how to work the numbers along with the ones that's supposed to be hits. To me, he's not selfish. He's the most unselfish, besides Fat Pimp too. Them two, I'll manage him too. They're the most unselfish rapper. They can do songs. They can give people songs away because they can turn around and go do more songs. They don't worry about none of that because they know how to do rap. That's good to hear. You know that? Right, right. Fat Pimp was just here, man. Loved his show. Both of them. They both blessed the platform, yeah. Yeah, I managed Fat as well. Yeah, he was, he definitely was here. He talked about different things that he went through. Oh yeah, oh yeah. Different stuff that I believe, he talked about being the name Fat Pimp and he kinda grew to a point where he felt kinda like. He wanted to lose the Pimp part of it? Yeah, but he couldn't do that. Then he came up with a Spanish version, Gordo. Yeah, but then he also talked about the pills and everything and going through a situation, man. You know, life is something else, man. God has a way of leading you through. No matter how you feel like you're doing something, he's the one leading the direction. Right, right.  Right, and that's what I was gonna tell you. All the music and the cars that I put wheels and tires and painting interior I put in and as I mentioned, the clubs and the big parties that I was involved in, it was decent. All the stuff that I used to do at home, I'd come home, they'd be tired sometime. And my kids say, man, daddy, would you make some spaghetti? I'd go in and whip up a spaghetti in 45 minutes with some toast, I always cook for them. They'd be sitting there and I like to see people happy. I'd be dead, be tired, and my kids would just be happy. Most servants do, most restaurant owners do. We have a lot of friends that's restaurant owners. When they happy, my kids would be happy. Food makes people happy. Yes, it does. And that's where I came up with the, we came up with the model where we feed your soul. Wow. Because you're not touching somebody's soul, then food's nasty. It was like I thought, you know, unfortunately, I went through it, but everybody one day had to go through the best version, however, I was married 27 years and with my kids mom, 30 years. Wow. I meant to ask you that, because I heard you mentioned wife, but at first I heard you mentioned girlfriend. And I'm like, okay, so that mean he was married. Yeah, I was married 27 years. Wow. And you know, it was a hard breakup, but at the end of the day, it taught me a lesson and something, my family lesson too, to where sometimes you can hold on things too hard and once you got to let them go, even though that you may be unhappy and you still stay because certain reasons, as a man, and what you saying that about the women of old boys done, as a man, I don't care. How good you think you had it?  When you make a decision and leave a home after that long, they don't, you're not like, they don't like you. Yeah. It was a real unpleasant time in my life with my children and with my ex-wife. Really? How old were your children at the time? Man, this was five years ago. Maybe four, it was 2017 when that happened. So they were all grown. But they still had issues. Oh, what? You know, it's like your kid's younger now, 15, 16, maybe 14 or however, you expect them, you expect that expectation from them, but my youngest was, I think Rick was 28. And they acted like 14, 15 year old, which that surprised me, but we had been, they didn't know no other man around them other besides me. Yeah. So at that point in time, they can get down how big a house they stayed in, how many new cars they had in the driveway. I was leaving and they didn't care why, but the one thing about it, you can be unhappy and rich, but the most unpleasant thing to be unhappy and broke, but even one of those things, I can be broke, rich or however, you just gotta have a peace of mind. Yeah. You don't have a peace of mind, it's unpleasant. Yeah, yeah. For living. Yeah. Well, you did a lot of stuff too. I mean, I'm pretty sure I'm both of y'all sides. Everybody always be like, well, I've been happily married for 27 years. Nobody's happily married for that long. No.  You just, like I said, my biggest thing is to keep God at the center of my life. And no matter what, that's the most important element for me. And that's what I started saying when y'all was talking about keeping God in life. When you don't pay attention, I won't say necessarily pay attention, but when you don't figure out the vision and purpose that God had for you, and when you finally do, how it flourishes. Breakfast Brothers is what I was, regardless of it was Breakfast Brothers, regardless of it was a food industry period, is what I was supposed to be doing. I was doing it at home and making everybody and all of my friends and all my kids' friends every year in November in Thanksgiving come to my house. My house on Thanksgiving Day was like the club. I had so much food, people came and ate the dough, swinging like 7-Eleven just to eat. They knew they can come to the bookers on Thanksgiving days. M-squared used to work here in 1979. Well, he used to have to work every year on the radio station. I would take him, he never had sweet potato pie because I think M-squared is Haitian or something. So I used to take him a whole sweet potato pie and a plate to the radio station. It'd be like nine, 10 o'clock tonight. He'd be on the radio station eating. That was his tradition. He called me, Thanksgiving morning, he'd wake up, you got me Rick? I said, yeah, I got you. I would take him Thanksgiving food up there. Once I finally seen from the little black shot to where we are from all the clubs and how the food progressed, people liked our ingredients and liked the food. So that's where Breakfast Brothers came about. We just said, you know what? And we did it and man, when I say God has opened the doors that I was always at the door but I never crossed in the room. But I went to Breakfast Club in Houston. When I went, I went at, you wasn't with me, I was by myself. I was by myself. And I went at, I think they opened up at 10 o'clock at night. They closed for a minute and then they opened back up at night.  I went there and as I stood in line, I was probably like the second person, my third. When you come in, they clap.   They don't even, they don't go to the table and somebody comes. They order their food.  And that was different for me. I hadn't seen people doing it like that. But I understood it. And they had people that worked there that would bring your stuff. But they made sure that you ordered when you came through the door and that they showed the appreciation for you coming. That's dope. I'm just thinking about what I went. And you know what? In saying that, I never really thought about it before.  So what you saying that, because I've been to restaurants where I've been seated, somebody came in who's been seated after me, but they got their order in and their food before me.  It still does though. Really? I'm gonna tell you a reason why. When you're inside a kitchen, just say the first five orders is a longer process. Say it's wings, cause wings take longer to cook. And you got five orders of wings, whole wings. The next thing you know to the next two is catfish. Catfish take 12 minutes to cook.  These order and hold you back up your whole line or get those two out. So sometimes- You gotta get it out. You gotta get it out. I knew that, I understood that. Yeah, and what happens is people take notice of that. When you do it, if they're looking, what I used to always tell my waitresses to this day and even if it would cook, I'd have to go out there and tell them, say, excuse me, y'all food's coming right up. I know they got y'all, they got theirs first, but seafood cook a little faster. So we still cooking yours. Which is good because people don't explain. Now a lot of times I sit down here and I'm looking, I'm like, I know they came in after me, but I'm hungry too. Yeah, this happens to breakfast brothers now. When you, we got what you call get in line as an app. You can either go on our website or either you can go, when you come in, you get on it. It's called get in line, it automatically gets you in line and then when your table's ready, it texts you. So say you're driving from Box Springs and you know Saturday morning and Sunday, we busy, you get in line. Oh, that's cool. And you get in line on your way. And if Steve and Susie is already are waiting on the table, you come right in. And as soon as you're going up, you say, oh, who are you? Then you say, Mr. Maker, plus one. Okay, yeah, we got you coming up in five minutes. And five minutes of table come, you come out and Steve and Susie's been there. They're gonna be so mad.  So that's almost like reservations. Like you calling them making reservations, but he's doing it on an app. Yeah, but what we do is, every time somebody just like you say, we don't say reservations cause reservations is holds. Get in line, you get in line. It's a get in line app that you have and it's an app that comes out and you come in. You can be the fifth person in line but sitting at your house. Instead of fifth person in line on site. So that person may be the 10th person in line on site, but you're the fifth person getting off your couch coming in. Wow, I like it. I mean, but okay, so. Okay, I'm sorry, but something I wanted to go back to is I've seen you've managed so many people and I'm sure you've managed others than the ones that you've already mentioned. Why, okay, being a manager, why do they move on? Why don't you keep, cause they're successful people. Why wouldn't you keep those? Because this is how I manage artists being hemp, fat, and Ronnie is so knowledgeable, all of them is knowledgeable and stuff, but I manage them the business to where nowadays, I'm gonna keep it real, I may get popped across my head by some other managers nowadays when you have a powerful artist and he understands the business, he don't necessarily immediately manage it anymore because you create your stores by streaming. The more music that you drop now, the more money you make. You don't necessarily have to go get on stage and see nobody pay for a ticket to come to see you anymore. If you drop enough music, you may be getting checks quarterly, $3,000, $4,000 and some artists now is comfortable, so the artists that I've managed to that point, they in the area where they're comfortable about or they at, they don't necessarily, I won't say quote, quote, need a manager anymore because they know how to book themselves, they know how to drop their own music, they know how to shoot their videos, HalfPaint is a platform for half of them. Shout out HalfPaint, he been on it. And they know how to respectfully talk in their own business, they know how to talk to PDs, when I forgot them, I used to do, me be him and Fat Pimp and even Ronnie Daze when he was with, they, we went door to door to radio stations and introduced the artist to the PDs. So now if the artist had to go back to the PD, he don't need his manager for that. He already know how to do those things. So those channels, I don't necessarily want to be attached to an artist all my life because sometimes I'm gonna keep it real, it's hard because sometimes it's like babysitting. They had their own personalities and they wanna do certain things and sometimes with me they don't know. Something I used to have is Ricky's way or there's no way. So when they leave, it's not necessarily that the paper they sign off when we disconnect, we just never re-sign and they get to doing their own thing because the knowledge that they have, I don't have to have a re-op, an option to re-sign them and to keep them around because they talented and the one thing that they know, I can get, pick up the phone, call any of them, they pick up right away. If I need them to do anything and they need me to do any things likewise. So that became a relationship instead of a manager and artist business. That's so crazy because I know, because when I think about managers and I think about, okay, you get an artist and as they're getting bigger and bigger, number one, your pocket getting fatter and fatter and like, why would you want to let go of that person? You'd want to re-sign with you because you can see them going all the way to the top and you would like to be there by their sides going all the way to the top because number one, it gives you more recognition because guess people already will know that you're their manager at this stage but when they get to that stage, everybody won't know if you're not there with that person. And I would answer that point too. I got to the point where the transition where music changed, I changed. I quit hustling. When I say hustling, it's so hard to understand, to put our artists in the platform. And once you get when the music changed, where it changed to the digital side of things and the streaming side of things, I had to learn that all again because the hustle, bustle, even with my brother, BC, we know that hand-to-hand promotion and how to move around on street promotions is powerful. They still powerful to this day. But once that game started to where they dropped their music and they made so much money, at the end I'm a true believer. When I managed people, I even didn't take a percentage if one of the artists, you call the artist, hey man, I need to do a feature with one of the artists. I'll be like, okay, cool. Now connect it. They kept that money. I didn't take a percentage of it because I feel like they're publishing and their rights and their writing, they go in the studio and mix, that's their money. They go do their work. I'm at home laying down in the bed, so I should take a percentage of it. But that's your choice because normally, normally managers don't do that, right? There was always one choice. It's just how you choose to manage. So once it came to the point where they faded, they had the opportunity to where I resided. But at the point, I was at the point of my life, now I don't know that I just really didn't want to do it anymore. Well, I think it also evolves around the fact that you evolved and also that like you said, the cooking thing, that's what you were supposed to be the whole time. God already had something planned and prepared for you and he showed you when you was over there when you started messing with that truck. You see what I'm saying? And so he has a way of touching you on the show and just getting you prepared for where he's taking you to. And you don't even think of it that way. You don't even know how you got to it. But you arrived there and you know that's where you're supposed to be. But the music part of it is still in me, so. I believe that. I got a couple of artists that I signed down to. Who you working with right now?  I never heard of that one. I'ma look him up. How long you been having him? A year now. He actually has his own clothing line. And he does some of the hot parties around on Sundays. Rapper or R&B? Rapper. Rapper. Stay down Lil B. How did you find him? I've been doing Lil B long time. He used to be part of the group, the paper chasers when they had the song Frankie. Okay. Oh, okay, I know that song. So he was part of that group. And Ray and all of them. It's so crazy. I'm one of these people that know all the songs but don't know who's singing. You know Frankie because of our employee. She was with the lead guys. No, but I knew the song too. It came on the radio. I heard the song. Okay, and then who's the other one? Nard. You know, Nard the tattoo artist. He's a tattoo artist. He's a tattoo artist, okay. But he does music. He's a rapper. He's good at it? Mm-hmm. And then I've been having him for probably about a year but he's been rapping for years too. So I hadn't transitioned and got them in position yet cause of course I've been focused on different things. So now I'm transitioning back to the music a little bit. And the last one I just signed, I just signed this kid probably a couple weeks ago. His name's Austin Graham, white kid. Yeah, he's supposed to be coming on the show. That's the name sound for me. He's coming on the show. Yeah, I was about to say. I already sent you the name. So those three right there. BC must have called you and it was like he want to have him on the spot. No, no, no, BC, Amber probably, the publicist probably been setting up. She do a lot of PR. She do all the PR for Breakfast Brothers as well. Wow. Who came up with the name Breakfast Brothers? Story behind. You have a story for everything.  If it ain't a story, then I don't think you really put the sweating tears into it. Well, one of my business partners that was part of King of Diamonds at the time, he had a logo. And I said, where'd you get this from? He said, I made his logo. I got an idea.  He had the logo and that's where we started. He didn't have a menu or nothing. So I helped with the menu when he started the black trailer. When I told you, he bought the back trailer. So he created that logo probably maybe 2000 before. So that's your secret partner? No, he's not the brother. He's not a secret partner. So you have more than one partners in this question? No, it's just one partner. It's just one partner. The original one that actually is one of my brothers too, I've been known him for 25 years. Probably as long as I've been living here in Dallas. His name is D-Wil. A lot of people know him. Nick's name is D-Wil, but he owns AOD and he does a lot of things.  And in the concept of, I was like, who's the two dudes, them as characters? So the true nature of the breakfast brothers and me and my other business partner, which I'm gonna launch on the TV show. But you know, at this thing, the attachment that we have to even with the logo, we wanted the architect to implement the colors in the restaurant.   Part of those, all of the logos implemented throughout the restaurant. But the number one thing that we wanted to have him do, so we'd never forget where we come. You gotta understand, when I say we come, this food really came from the blood, sweat and tears is when that little black trailer in the summertime, it didn't have AC.  We was doing cooking. We didn't know in any second this thing could blow it up and kill everybody. Water's hanging out of it. So in the wintertime, it'd be freezing. So we would shut all the doors and open up. I just thought about that. When he was saying all of this stuff, I mean, it didn't get inspected. No, that's why we ain't done getting cooked. So I'm gonna get to that. The more the story is. So in the wintertime, it was freezing. So we shut all the doors and we opened up the fryer. So you know, in the old days, where they opened the oven and let the whole house, that's how we used to do it.  So then when it pulled down raining, it leaked. So in the summer we burned up and in the wintertime we froze and when it rained, it leaked. So we didn't never wanna forget about where we came from.   Okay, cool. That's dope.  That's dope. One of the cooks named it a little black shack. Wow. So the little black shack, all right then. So when we come, when we going over there to eat, girl? And what's the address anyway? We're there seven days a week, Sunday through Thursday at 7 a.m. to 7 p.m., Fridays and Saturday, 7 a.m. and 10 p.m. And what's the address? East Barton Road, Aunton, Texas. 130 East Barton Road. All right. What's the best day to come? If you don't want to end it now, I would say Monday. Yeah, because we were going to sit down and eat. Yeah, so Monday, Tuesday or Wednesday would be a good day. So we're going to go on Thursday. Thursday through Sunday. Jam-packed. Jam-packed. So Monday. Hour, two hour waits. In the evening. Monday evening, after Bible study. Bam, we over there. Ooh, no, we can't do it after Bible study. Bible study starts at 6.45 and don't finish till about 9. Yeah, we long gone. We sitting at home watching Netflix at that time. Monday, Tuesday or Wednesday. We can do Tuesday, if we don't have a show. You'll have a show. Didn't have to show it. Oh, y'all can have it. I'm going to say have a show at the restaurant. We can. Yeah, we are about to launch more. Yeah, because I'm going to go down there and do some show. We're going to start doing more. There's some interviews. I got people down there. I'm going to go see. So when you're having your big events and stuff like that, we'll come and do it there. I'll pull up and do it. I'll bring the microphone there. I definitely let y'all know, but we're getting ready to do two more locations. So I'll let y'all know that. So when the grand opening comes, we can. Yeah, I'll call you. But where I want to get y'all on, I actually got a cooking show from the start on CW33. We on CW, right? On the, with Cloud. Cloud, of course. On Cloud Records? Yeah, yeah, he got a show called Famous. Okay. We're on there on what, July? It's coming out July the 3rd. The 3rd, we'll be on that. Our first show starts July 10th every Saturday. So how can I get in there? Yeah, his is every Saturday. I got to put both of them in there, so I'm going to wait. I'll get Amber to call you and we, cause I got 52 episodes, I got to shoot. Yeah, yeah, yeah. What time is yours on Saturdays? 12 30, pm to 1 pm. And his is at 12 o'clock every Saturday. Yeah. That's crazy. 12 o'clock pm, so I come on after him. Yeah, you come on right after him. And you're going to hit me. I'm going to be right there on you too. Yeah, man, I'm back. Hey, I'm back, I'm back. That's so crazy. Man, that's the way that, you know, the Jefferson used to come on in. I think Jefferson be on Archibunk and then they had their own show too. That's how we going to roll. Hey, man, since you mentioned that, since you mentioned that, I mean, we used to watch the Jeffersons and I love that show. Then we used to watch Archibunker, but when I got older, if you go on YouTube and watch an episode on Archibunker, he was the racist. Racist? Yeah, I know it. I know it. I knew it. He talked about Jews, blacks. Oh, he was everything. And we sitting there laughing and giggling. Oh, everybody didn't know about it. When we got grown, I was like, what, my mom wasn't even letting us watch it. And then they made him the chief for police in Mississippi, where they tried to clean him up. Yeah, yeah, I remember that. Yeah, yeah, he was, yeah, he was. He did it tonight. He did it tonight. Yeah. What else? Yeah, man, so what else we got? We're looking from Archie, from cooking, from TV show to Archibunker. We're definitely coming over there. Lord say the same next week. We'll be coming through. I hope you'll be there. I'll be there. I'll be there seven days a week. Are you there all the time? Okay. That'll work. You going to Samaria? To his restaurant. You gotta bring them kids? We know, we know my son going to go because all, it's full, he's going to come. Every restaurant. But he's very picky. He's a very picky eater. But okay, because like for us, we've had up to six different locations with this business. And you said you're about to open too. How, it was doable, but the thing that I didn't like with having multiple locations as me personally is the fact that I could not control the customer service in all of them. Cause people are coming looking for you. Spread yourself. They want your customer service.   And they be like, no. All right. And they will leave or sometime they will just go ahead and buy something anyway. But when you say you have to help somebody like you really do have to find somebody that's like you. That's so hard though. These days it really is because nobody really cares about work no more because everybody want to be entrepreneurs. But at the end of the day, that's the reason about, that's what it's so hard to manage artists now because I remember it was a time when we went to a club and you look in the audience, you see all the fans. The same audience you look in the back then, they are now behind you because they're waiting to perform. So there ain't no more fans no more, everybody's artists. So that's why I'm saying they don't want to be called fans anymore too. They want to be called supporters. Well, supporters or Harry is behind the scenes people. But at the end of the day, somebody always say this in every interview. The most powerful thing is, you know, it's a movie is a, I think it's based on true facts. It's called The Grave Digger. This guy was a grave digger to put his all his daughters to school, you know, being doctors, lawyers and all that. And I always say, now it's two categories. You can buy the shovels or you can manufacture the shovels. And which one you want? You want to be the person that did the graves? I want to manufacture. You want to manufacture. So back in them days, the manufacturer made the killing. So now they got the same way. You can be the caliper driver to dig the grave or you can be the one to manufacture the caliper. You know, that country saying caliper, I don't know, maybe I'm saying it wrong or right, but it's that's where we got to figure out. And then sometimes when you figured out as a business owner, I say this in every interview, so people already say it, you got to be willing to write everybody a check, whether you pay them every week or every two weeks and never get paid. Oh yeah. That's true. We know that. We've done that many times. So that's sometimes where the understanding come from being a business owner, entrepreneur or worker or boss or the individual that takes the directions. You open all your businesses up to train everybody to be bosses. Exactly. And somewhere in that fold, two fold, you can eventually be on allopatic and have as many restaurants you want to, it'll just be the face. I won't be the face anymore. So that's why we had it built as a franchise. So when it turns into that, everywhere you go, the breakfast brothers look the same. The same food and the same taste. That's the reason why. In-N-Out Burger. Successful. That's the reason why. Chick-fil-A is successful. And McDonald's is. But when you think about McDonald's and you watch the McDonald's movie that started out with, they wanted it this way and not to expand into what the other man wanted it to be, Crockett. Yeah. Right. But, and the two men that started it at first, they wanted to say a certain way. They didn't want that growth. They didn't want this. They didn't want that. They were cool with the franchise, but it had to be a certain way. But Crockett saw the future as in what would make it better. But with doing this, you have that bumping the heads and not being able to. So what I'm saying that is that when you have a business over here, you have a business over here and no matter how much you train them, people are not gonna still be you. As in I have the same mindset. So that's the reason why you put systems in place. Then after that point, they don't have to be you. It's just a system that they buy and buy. McDonald's has a system. It's the same system every day. Repetitions in and out burger, Chick-fil-A, it's the same system. Even if it comes to the point, they have the Chick-fil-A, they got the batter that chicken and put it in freezer bags. And all they're doing is dumping it in the grease. It's the system, one through 10. So all they gotta do is follow the system. So do you think that which one is better? Opening multiple business for you and running them all, assigning different people or opening franchises and selling the franchise? From the beginning, open multiple business for us. The reason why is cause it's unfair if you start selling franchises and you're not able to say, okay, here's your book. You gotta take a week of orientation and this is how you know you gotta buy this many plates. You gotta pay this amount of money, open up. This many employees, this how much capital you got to have for six months for payroll. And if you tell them, okay, your franchise is gonna be $700,000. You gotta have 250,000 equity. It's gotta be right to them. You gotta have 150% of support and they understand it and it runs just like your five or however you did. Then you franchise it. Now it's going because now at this point, you got a system that you handing over somebody that they buying. Is that your end goal? To start having franchises eventually? It's only, I'm gonna give the franchise that we're gonna give the franchises to the people that's in that first realm of those first ones that we opened. Then they'd go from there to there. The hardest thing is to get, you're right to get people to be you, but the easy thing is to find the right people to put the systems in. Yeah, that's it. Exactly, because that's the thing that I was thinking about, because it was always hard, because when we meet people and they seem like they have that drive and they wanna do that, they wanna own their own business one day and I'm like, in my mind, I'm thinking, when we started this business, I wasn't able to go and start from here and work from here in that same business willing with a person who owned that business that they're willing to tell me to ins and out. I'm gonna ask you this question, I'm gonna ask you a question now. Was you the body or was you the brain? It's gotta be one or two.  That was the brain. Okay, that's the reason why you and him are working out so much of as good as partners and when this started, couldn't put a point where you knew. I should say half a brain. We both have a brain. We both put it together.  Whatever. I'm gonna share something else too. Don't comment me. To what I know I'm getting, I like telling stories. No, you're fine. My grandfather and my dad used to tell me a lot of stories. So one thing that I used to pay attention to, and this don't have nothing to do with racism, this is just a fact. I love stories, by the way. So I'll tell you. I'm telling my age anyway. Remember when Kentucky Fried Chicken, they used to have those commercials and Colonel Sanders used to be sitting there next to that tree with the cane dressed in all that white. You remember what was behind him? The chicken, right? No, I'm talking about when he was sitting in that grass with that tree, next to that tree in that commercial.  Well, there's a big white house behind him. So he's standing on the tree with a big white house in the background. So what you think that house was? Was that the plantation? Why you think the original recipe was a original recipe, secret original recipe? Cause it came from a slave. That cooked in the house. He didn't know the damn recipe. Wow. But he definitely made a lot of money out of that. And didn't probably give them none. And when we grew up, my daddy came home with a bucket of original recipe. Boy, that was, boy, that was, that was major. Churches, we expect the church, but when he came in that bucket with that KFC, see, we didn't have churches at home, but we did have KFC. We do have KFC in Jamaica. Yeah, yeah. And that was a Friday thing. Every Friday we get that KFC. But what do you think about that? What do you think is the biggest mistake that you made in all these ventures? I know you made a lot of them. Oh, yeah, a lot. Yeah. You have to make them in order to get to where we are, where we become, where we've been, the whole of business for that many years or do different businesses. What's one of the biggest mistakes that Ricky Booker made? Let me combine two questions. Oh, no, no, no. You've been talking for the longest. Ricky Booker, what was it? This is, I want, I'm looking at the cameras on these. You can look at that. Okay. I want, you know, I look at it very quick back to the point. The biggest thing that anybody can do as a business, you know, you put your, put your loved ones in position to where it almost make them dishonest because they'd be around a certain dollar figure, a certain, some way to hustle inside the business. So my biggest, to me, I think me and all my business partners made this mistake to put people in position to maybe either be dishonest still from you or either maybe be in position to where they run your business and ground. Putting people in positions that shouldn't be in because it was either family members or close family members. Okay. And that's rare. And I like, I try to teach my, or daughter and I try to tell her because in people, you find either book smart or street smart is never this together.  It's good to be book smart, but you need to have some street knowledge so people not pulling a wool over your eyes. You know what I mean? But it's rare to find both in one person. It is, but these days is a lot of people that think that they are, they have both, but it's unfortunate sometimes.  It's insane. It's very much insane. And we talk down on it in our circle, but we shouldn't. And I see it. I know it, because I understand where we were and where we're at now. So I get it. I got one question that just came to my mind. So when we come to the restaurant and if I say I wanna try one of your new dishes that you haven't put on a menu yet, is that something that I can get? I absolutely do it. Even if I go back there and I make up something in, but I hadn't put fried. Something new that you're just making out of your head? Yeah, if I hadn't did fried salmon by chef, but I already got it all ready to go. But it's one thing that's in my head that I hadn't did yet. And you know, in Texas, Tex-Mex omelettes is known. Meat lovers omelettes is known. But they don't have, I just kind of came up with this. They don't have a Caribbean or island omelette. So I called on the US. What would be an island omelette when you said island omelette? You know, the Tex-Mex is made out of pico, pico. I can't ever say that. So I just said pico. Pico de gallo. Yeah, that word. So I called and I said, do y'all have some kind of fruity, fruity pico? And they said, matter of fact, we just got a brand new one. It's made of pineapple, apple. Mangoes. Mangoes and I said, hmm, send that to me. So they sent me a sample and I tasted it all. It was amazing. So I took it, got to scramble some eggs and ate it out of eggs. Good. It's good. So now I'm gonna make a, it's gonna be called Caribbean omelette or the island omelette. But I'm gonna make an omelette out of it. It's dope. Do you have healthy food on your menu? We have veggie omelette. We have veggie fried rice. Like turkey stuff? No turkey stuff. We have chicken. We have chicken patty. We have turkey patty. We have pork. So we have all the, And grilled? Yeah, we have grilled too. Okay. Grilled salmon, grilled catfish, grilled shrimp. You can have either way. You can have both ways. Okay, good, good. Fried salmon? No. You do fried salmon. Okay, cool. I'll tell you what, man. We definitely appreciate you for coming on the show, man. You always welcome to come back here.  We love you. And we definitely thank you. And what, am I missing anything? Top three artists of all time that are alive. I was gonna let him make it out of there. Yes, he was, he was manager. He was around music. Man, I'm gonna tell you my top three dollars. Easy. Easy. That's cute. That's number one. That's number one. Jay-Z. Number two. Okay. Look, you ain't for the third one. That was a Jay-Z before. A number two. He did Jay-Z, number two. Ice Q and Jay-Z is my top two. Number three? So let me see who my third one would be. You know, I'm telling my age, but I really like Nipsey. Yeah, that's dope. But Jay-Z, I really like Nipsey. That's dope. Ice Q, Jay-Z and Nipsey. That's a good number three. So thank you for coming on the show, man. I appreciate y'all having me. Save, man. It's been another great segment of Boss Talk 101. And we out.