Ah, YouTube, what's up, man? This is CFM, this is week number eight. I'm playing the king, the king actually last night came second in Friday night football, running the football. That's what he did. He played a lot of Panther Heavy. I watched play last night one of the young up-and-coming kids in Madden right now. He is five-and-one right now. I am five-and-two, he's an AFC opponent. So these type of games, if you guys know the NFL, man, if you're going, you got to win your division games, then you got to win your conference games.  But you see, you got Marquis Brown. I honestly, I believe he has Todd Gurley. He's the running established-to-run type of player. That's him, so to me, like I said, man, you guys see these streams all the time. Make them pass. Chat, let me know if my levels are good at the music, if the sound is too loud or whatever it may be, man. CFM kicking the ball off first. I got some hitters in the secondary now. We got hitters. We don't got any, listen, we don't got any, you know, I'm going to take DRC out. He's probably not going to play against the team.  There's jigging and jiving.  So let's see, man. This is why we picked, this is why we picked middle linebackers. I don't really care who's there. We're shy Melvin, Justin Simmons, Ronnie Harrison.  I'm going to put my man Blair out here. I need somebody that's going to hit and somebody that'd be fast enough to go get the ball. He has Easton Stick in the backfield. Is that really what's happening? This is going to be it. This is going to be a shout out to Juice Monkey with sub shot at logical intensity with the sub. Thank you guys, man. I'm sorry if I miss any subs, man. Blocked in on this game. Got to do a little bit better job. I don't know who, is this Braxton Miller? Is that who we're running with right now? Oh my God. Got the edge there. Might want to go to cover two. Man, looked like it was going to bag it right there. I'm going to stay with it. I'm going to stay with it. Really, I'm really not too concerned with it right now. Oh, I'm good. I'm chilling, man. You know, there you go, Miles. That's what I pay you to do.  Just run the ball again. Quarterback kid, get you a real quarterback kid. What you going to do? Don't take three against me. Don't take three against me. Don't take three against me. Yeah, I'm going to play some man. I'm going to play some weekend league, man. Gun eight, make them pass. That's all we make them pass. Stop the run, W. Do not overthink this situation. It is simple. Make them pass. That's all I want to do. Make them pass.   Just make them pass.  Make them dot me. Stop the run, man. That's it. That's it. That's madden 20. Please pass. Please pass on me. I dare you. Worst thing he did there was abandon the run. That was the worst thing they did, he abandoned the run. Big dots.  We're going to get a big play here, boys. Oh my God.  Who's that? I think I got to go that up rather than left. Damn, we had him. Oh, now here we go, boys. Strap back in. Damn. Tackle, boy. Good tackle, boy. Good tackle, boy. Swarm on him. Damn, I think he beat him so bad to safety. Ah, that was a bad throw, man. When you get a stop on a runner, you got to take advantage, man. When you get a stop on a runner, you got to take advantage, man.  Like, are you this blind? The zones don't work. Man, don't work.  Holy hell, bro. Another stop on the runner, man. I feel good right now. I'm feeling good right now. Good punt. Four flat routes in the running back swing. Daniel Hunter made that play, though. I can't front. That might have popped. That might have popped me. These three people just eat like that, man. No escape artist. It is a rough-core chat, Jesus. Oh, it's a touchdown. Come on, man. I've got greedy, greedy, greedy, greedy, greedy, greedy, greedy, greedy, greedy. Whole drive, greedy, greedy, greedy, greedy, greedy.  Bad offense. Bad offense. Greedy, the bomb is getting me in trouble.  It's just covered through. Bomb is getting me in trouble right here, boys. Big trouble, actually.  Hunter's having a ball game right now, man. Damn, I'm playing bad offense. What happened on that last play, man? I was so ready for him to send one of the zones in a spy that I didn't pay attention to the rest of the pocket, really. This shit, Wilkins, let's go, man. How are we playing run defense right now, man? Oh, boys. You gotta have a better dot than this, man. Like you have to. All right, W. I really thought this stuff was good, dude. I really did.  What was that? Keanu Niel just hit-sticked me like that? I do get bored running the same offense, but it's always a challenge. Every player's kind of different, finding the coverage, finding the defense that I wanted that, finding the holes in it, really. That's pretty much what makes it fun, really. Come on, Julio. I need that cart, man. I need to get my feet down there, Paramount. Paramount, I need an animation. I don't need a rat-catch animation. I possession call it. Get your feet down, kid. I'll tell you what, I'm gonna catch more than one bomb on this defense. I just need to get protection, really. I don't know who he got on the D-line, but I just need some more protection, really. I'm cool with three, though. I feel like I can keep him out of the end zone. He's switching up something. He might go a different way. I mean, when it don't all, well, listen. When you can't find the answer, find the answer, man.  There's nothing else that can give you points besides find some dumb-ass run in your custom playbook that could make you score. God damn, man. Clef gotta make him pass Emote, man. This is terrible, man. Fuck. That sucks, dude. I don't know, man. It might not be. I'll try something else, man. I don't know. I don't know what I'll try next. I don't know. I've never played against a Wildcat. I don't know.  I was playing some more from Stone Man. This guy plays the game way too much to be this. Should be every play. I don't know. That's tough, Jack. I'll probably go Hilton. Just because Wildcat really ain't really do too much. And he's, I don't know. Tennessee's got a good defense, though. Maybe Wildcat. I don't know, man. I don't know that. I don't know the answer, Jack. I can't even help you. I mean, my man not even trying to change. I mean, he's doing a good job on the corner route, though. That's a tough throw. That's probably the best corner route defense that I've seen somebody have, really. I'm going to try this, dude. This man almost won a run goal line against it. He's going to run again. Gun empty bunch is going to be quarterback draw. That's what it's going to be. Quarterback draw right here. I really honestly check. I really don't know how to stop it. Maybe he actually passed.   Yeah, now he's going to run the fucking. Oh, I'm so scared of the phone.  Can he do that without even, he didn't give me a chance to beat that shit, huh, Jack?  That's a tough field goal. I don't know who called. He can't make it. Okay, I can't let, he got one time out left.  I can't let, oh man, this is tough. He's not going to, he might run the draw. He might run the draw, Jack.  No points, man, no points. Good shit, man.  I didn't know what defense would you have, but y'all have called right there. It was my question to the people at home. No question, you understand what that? No, for real, because like, I couldn't give up a test. You know what I mean? Like if he called Vert's, I could give up a touchdown, but I couldn't give up a quick dot to get the field goal. So it's kind of like, what defense do you do, honestly? Of course you think I'm playing.  It's real. That was a good situational thing, man. So you two, man, you watching this. Let me know what you would have called right there, man. I'm serious though, man. When you play these shitters, man, they try to hit this cover. Maybe he'll just go drop cover four over now, pretty soon here, Chet. I mean, this cover two ain't gonna do it. Cover two has zero chance, bro. Zero chance, King, man. It has zero chance. Not a little bit of chance. All back to cover three. That's simple. Running back just does the work for me, Chet. How do I get that? Thank you. Start tagging the toes over there, kid. Start tagging the toes over there. I don't know, standing on the how to do it, man. They really, they really tell the kid how to do the new badge glitch, man. Wait till these receivers actually get a little bit tougher, Chet. I don't need them to be superstars. It's just a little bit tougher.  My quarterback messed up with that for the first time. I think I messed that up, bro. I'm one of the low ball.  Wide open, man, just low ball. I high balled that.  Oh my God, back into a battle.   Like awful.  Oh, 350 pounds out the way.   That was such a bad pass, man. That's my fault. I should have 28 points.  This is all my offense for. This is brutal, man. This is brutal that this kid can score points in this game. Just brutal. Just run and pray. I'm not playing salary cap today, really. I don't want to do that.  Like I just, ah, it's awful. Oh, now we're gonna do this. Okay, okay, you didn't gave up trying to blitz. Okay, they're trying to play coverage. Okay. Wish I had identified, I really do. Yeah, I'm six for 12, 140 yards and two picks. That's why I'm losing. No, he's not playing any defense. He's like no defense at all, actually. I'll just get this animation over here. I almost want to go on the other side so I have Julio catching the corner route and I have somebody else catching me Pearson just gets taken down with the first contact. Yeah, no, my quarterback is Tyree Jackson. He a rookie. All right, he just put that cloud flat back even further. My guys are just getting brought down with the first contact every rip.  That's what I should have did last time. Oh, I missed it, though. That's my fault. I don't do it enough. I don't do it enough and I just had a brain fart and do it high. Just had a big brain fart and do it high. Good drive. That should be every drive, man. No matter how bad people run, no matter how bad the run is, you can control the game on offense and it frustrates me I'm in the game because I'm getting stopped. That's it. I got three, four stops on the run. It's just I got to score points. The fact I have stopped twice and stopped three times, man, and have a field goal. That's bad, real bad and that's why I'm in a battle.  I didn't fumble. They didn't super cheat me. It's my fault I'm not scoring. 1,000%.  It's just like, I need my safety back there. I don't care if he gets a couple yards here.  Yo, why and Hunter are just sealing the edge for me?  I just want to get impatient and do something. Done bunch, we're four seconds left on the clock. This 1,000% would be a base. Tweet is not, I gotta play weekend league, bro. This is going to be base or it's going to be, yep, it's going to be base. Go get them, let's go. Rogue one, that's why I drafted you, beast. That's why I drafted these middle linebackers. Third and 11, what you going to do, player?  I pumped my football, man. Christian Wilkins, let's go, man. Make them pass, man, find somebody.   TJ around the corner, TJ around the corner. Let's go, man, let's go, make them pass. They can't, they don't even know how to max protect the double team to ends. He blocked seven people, we got one-on-ones. Let's go, man. Touchdown here wins the game. Yeah, it's thick, he coulda punted, I coulda ran the whole clock out if he punted, I don't know, man, I don't know.    I mean, I just got, Adrian Peterson, man, he might be on the chopping block. If he woulda, yo, if Big Strat woulda gotten the end zone right there, if Big Strat woulda gotten the end zone right there, it's like all set in super hell.  No way, no way I'll lose this game. If I lose this game, you don't know how much Hennessy, chat, YouTube, no way I'll lose this game. You win on offense, man. They straps a fighter, man, I'm trying to tell you guys. So I drafted them, six, seven, two, fifty.  Guess what he's gonna do? He's gonna come out, run, run, run, please, Madden. My man doesn't have a passing yard. Oh, and I think he does, he got a couple of dots. A tight end wheel out of bunch.  Let's go, man. Make him pass. Make him pass, easy. Big Nickel over G cover two. Make him Pat, Wildcat. There we go, we're coming out in the Wildcat here. Matter of fact, I'm gonna just try Big Nickel. Big Nickel is just a bum defense. Let's see how it does, man. Have it, brother, you can have it. I'm getting no huddle Wildcat right now. That's how real it's getting. That's gold, that's what I'm talking about. Miles Jack, oh, that's Rope One, Rope One's 58. Miles Jack is 52, all right. I don't care, dude, you can do this all day, man. Well, so you tell me, gun heavy Panther, man. I'm playing safe as safe can get right now, Chad. Safe as safe can get. Go ahead, run for 10 yards.     Yup, more time off the clock. Yup, it's the funniest when he does hot routes because I wanna think what's going on in his mind when he can't just snap and run. Pick Lonnie, Lonnie, defensive player of the year. Lonnie, tick, tick, tick, tick, tick. Look at the feet drag from Lonnie Boundless Time, baby. Oh, we're blitzing everybody now. Ooh, ooh, ooh. I wish I had identified. I really wish I had identified. Game would be so easy with it. Oh, my God. Max protect it. Yeah, I didn't really like anything to draw. He actually guarded the hitch. I thought he would guard the, oh, Lord Jesus Christ. Nah, that's my fault, though. I mean, it's an enforcer. Now I'm trying to stop him, stop him, go on, and this is bad.   A curl and outroute in a post. Cover two, bro. Seriously, check. Weekend league, you stop the run, play cover two. Literally don't shade, don't do anything. Nine or what's up, 10 man, what's up, man, how are you? Here we go. Is it time for RPOs yet? Is it time for the RPOs yet? It's getting close to RPO time. It's getting close to throw the RPO. Yep, yep, come here pussy. Yeah, it's close to the RPO time. It's close to it. It's close to RPO time. That's what they do when they, like he look at through the playbook, like what the hell can I run without thinking? What can I run without thinking? Oh my gosh, I ran out of all my plays in my playbook. What can I run without thinking? What can I run without thinking? What can I run without thinking? I don't wanna think. What can I run without thinking? My playbook is full. Eat the line, eat. That's why we drafted our ends, boys. Pin those ears back and go get them. Lonnie, oh my God, Lonnie, you gotta be defensive player of the year. That's not how we win defensive player of the year, kid. I can't lie to you.  Paramin got bagged on the route I wanted him to run. I'm gonna get bagged on that one, man. Come on, Paramin. I wish I had identified so bad.  Where are you, user and kid? They're back in, huh, jeez. There we go, all right, all right.  He really is. Just clueless. Just such a scum of the earth, man, player, man. No bullshit, though, the king's the guy, man.  Supporter of the stream in the YouTube, man. And I mean, he's grinding mad, and so, so I be feeling bad, like, I really don't behave, I really don't be wanting to say anything bad about you guys, man. I just be capping, it's all fun. And most people understand that, but some people don't. And for y'all that don't, it's just, it's pretty much for me, it's like, I'm sorry if that makes sense. Bro, look at Hunter and, dude, Hunter and what? I checked, the secondary's been weak, but I designed this front seven me. Return of rage, my guy with the sub, put some pennies in the check, man. Miles Jack just got, hey, dude, good game, man.  No, it was really just cat, man. Thanks for the bits, rage, I appreciate you. No, but seriously, it's just cat, man. That's just, I'm just capping. There's nothing disrespectful, I'm sorry, if any of y'all take it that way, you know what I'm saying? Love y'all. And he know that, I hope he know that, I just be capping. My bad, Nick, I'm playing a game, what y'all want me to tickle y'all nuts?  Thanks for subbing, man. I want to say your name on stream, yay. Like y'all understand, I'm playing a game against a runner, a runner that's just trying to cheat me for touchdowns. I'm trying, I don't know, I'm trying not to get cheated for touchdowns.    He had one run, 65, take that 65 off of that fourth. That's like, dude, I played a run defense this game. I did. Gurley had five catches.  Oh, he got a little team. I mean, this dude forced so many phone bulls, man. Keanu Neal. I guess he got Keanu Neal has that enforcer stuff. He's a monster. I didn't know he had that. Man, he should have got drafted higher. I'm just mad that my man, I didn't get that second pick with my man, Lani. Damn, I didn't get, none of my, I mean Wilkins had a second and a half, man. Oh, his development was going to go up too. If I got like three sacks with him or held him under like a hundred rushing yards or something. That would have been tough, but I didn't get that. Didn't get that mark, but you know, what are you going to do? But, oh, my fault. My bad, YouTube. That's the end of the game. Oh, let's see what we got, man. I'm Kristen Wilkins. He got a little, oh Tyree got another upgrade. Let's go. My bad, I was just reading something. My fault. Run stopper. I put a run stopper, man. This is a good pick for me. This is Kristen Wilkins, dude. I mean, y'all helped me with that because I didn't know what this guy was. Two more blocks, even though he got stiff armed in the face by Ty Gurley last game, he's a good pickup. What's he at right now? 87 black shed, 88 strength, man. Guys and bees form a young cat too. How old is Kristen Wilkins? 23, rookie out of Clemson, man. Big strap. Oh no, I can't put strap out there. I can't put strap out there. Marquez Valdez scamp. I want my receivers to get a little bit tougher. Catching deep route release. I'm cool with that. He's up to a 78 overall. Marquez got 90 focus speed, 84 catch. I mean, all his route runners in the eight are short routers a little higher. Deep route is 84. Tell me, man, once these boys get a little bit better, my team is going in this dude. This dude right here. I made the one mistake. I made the mistakes, not him. Throw mid, throw short, carrying awareness, 75 overall for big strap. Will be 80, hopefully 85 overall by the end of the year. Look at those accuracies. Already improving, 85 short, 79 medium, 70. What's his deep? They don't have deep throw. Is that not a thing here? Oh, deep accuracy, 76. It went backwards. Hold on, wait, 76.  Yes, he's 21 years old.  Let's see, this was my Christian Wilkins. I'm really disappointed about Christian Wilkins before I thought he was gonna make, man, damn, I ain't getting my upgrade for the superstar ability. It was like, hold him under 100 rushing yards. And I saw I was playing king. I saw the GGs, GGs, but my, but honestly, I'm not really, the last couple of games I really didn't pop off like I wanted to standings. I'm still, I'm still not where I wanna be standings wise. Gonna make the playoffs. What am I, five and two? Now you have five and two, oh, six and two. Six and two, not bad. This is week eight team schedule where we at right now. Touch them two Ls. You know, we gotta get it together early. We starting to get it together defensively. That's my biggest thing. Really starting to get it together defensively. That's the important part. Gotta play the Bears, Beast, I don't know who that is, then a bye week. But like I said, the last two games, I really didn't score a lot. The last three, I think I played people, like I played, look, I played decent people. Like I need one of these another Jake Pauler dudes or like my men in the CFM guys or the commissioner. Because I played, look, I played J Wolf, I played V Tech, then I played the king. Like people wanna play some decent defense. I can't really run it up. But, but you know, it is that we're here. You know, I feel like, I feel like I can have a decent run to the end of the year here. We'll see. We'll see chat, but this was week eight. Hit the like button, man.


Here, we want to find the area of an equilateral triangle. If one side length is 5, PR, then all side lengths are 5. And so if I want to find the height of the triangle, in other words, I want to find this length, what I can do is I can split up the triangle into two. That's kind of poorly drawn. What I can do is I can split this triangle up into two right triangles. In a particular, if we remember back to a previous unit, equilateral triangles have 60-degree angles. And so when I split an equilateral triangle up, I create a 30-60-90 triangle on one side and a 30-60-90 on the other side. Now, 5 refers to the 2n side, and so half of a side length would be half of 5, and the height, or the altitude, would be 1 half times 5 times root 3. And so the area of this triangle, area is 1 half base times height, base times height, and if we use 5 as the base, times 5 times the height, which was this length, times half times 5 times root 3, we can simplify the calculations a little bit.  And that simplifies one step further to 1 fourth times 25 times root 3, or 25 fourths squared 3. And so we see 25 is 5 squared. And so the area formula for any equilateral triangle is 1 fourth times the side length squared times the square root of 3. And that works for any equilateral triangle, just 1 fourth times the side length squared times root 3.


What if I added more Spider-Men into Across the Spider-Verse? I really enjoyed the new trailers that have been coming out for the sequel to the best superhero movie of all time, but I couldn't help but notice that these trailers have been almost entirely populated with these NPC Spider-Sona-ass characters. But this is where I come in. What if I added some of the fandom's favorite Spider-People into the trailer? Like Toby McGuire, or Andrew Garfield, or even Tom Holland. They all show up later in the video, you don't have to worry about that. So anyway, I'm just going to cut right into it and let's get started. You want to see some real garbage? So here we have Disney's Ultimate Spider-Man, replicated in his signature art style next to Disney's other Spider-Man, Marvel's Spider-Man. Not to be confused by the video game of better quality. I picked this specific shot because it had some empty space right next to some Spider-Men sitting down, so I figured I'd place my subjects in that conveniently empty space. They're having a debate over whose show sucked even more. The character I definitely had the most fun recreating was definitely Ultimate Spidey. I've been clear about my feelings on the voice actor in the entirety of the show itself, but after looking at a lot of the reference images and concept art and finally drawing him out, I came to appreciate the artistic choices this show made just a small bit more.  I made sure to capture the super emotive lenses of this Spidey as perfect as I could. There's almost never a shot in any episode of this show where Spider-Man's eyes aren't making a huge new facial expression.  Anyway, onto the only Spider-Man TV show worse than Drake Bell's, the Spider-Man from Disney's latest attempt to get your children to buy toys. This TV show is infamous for having an incredibly low effort art style and just being void of any style or flair at all. I've watched a couple of videos that have said it was due to budget cuts. If you want to check out a way more comprehensive video on that, you can check out Brown Table's Rise and Fall of Marvel Animation video. So I really could have just gotten away with drawing him all plain and boring and it would have been accurate enough for me to call it a day, but I only made him slightly less plain and boring. I added some shading from the lighting into the room and some shadow trailing off of him and that's about it.  Alright, so I can't go too long without dishing out some of the big boys. So here is Andrew Garfield in the Tasm 2 suit. I found a screenshot from the scene with the train where all the Spider-Men are climbing after Miles and Miguel and I figured that this would be a perfect spot to put Andrew and his signature look all posed up. I had a lot of fun drawing this specific version of the costume, especially due to its color palette. I've complained in previous videos about the colors of this costume, but now that I got to draw this suit, maybe I was too harsh on it. I actually really like the, you know, kind of maroon-ish, well it's not maroon, that's harsh. Maybe the lighter maroon with the dark blue, specifically navy blue, it's a good color combo and you know what, I'll admit I was too harsh on it. It's character development. It's not that I never liked this suit, that old video was just a way for me to air out some issues I had about it. But maybe highlighting the small issues aren't really important when the rest of the costume is already way greater than them. And the colors of the suit are fine, even if they are a little dark. For my next couple of cameos, I want to use this specific shot of Miles Morales escaping and add someone about to tackle Miles from behind. But while I'm fine with backgrounds not being of the best quality, Miles here is definitely going to need a bit of a touch up. At first I planned on just redrawing Miles, but then I figured, why not just add a different version of Miles Morales instead. I opted to go for the Miles Morales of the PS4 game, sporting his classic costume. I was tempted to put him in any one of the other costumes from the game, specifically the track suit since it's my favorite, but I thought the classic would work out just fine. I made sure to make his costume have distinct shading styles, bouncing from the dot texture to a simpler style for shiny areas of the costume. And now for his pursuer, Spider-Man from the Marvel vs. Capcom series. This Spider-Man has become one of my favorite looks for the characters of recent, just due to his massive eyes and his overall demeanor. They very clearly took everything about Spider-Man and turned it up to the max to make it more unique when compared to the rest of the cast of the game. And I'm all for it.  Anyway, I wanted to be more true to this style of Spidey by keeping him accurate to his more orange hue that he always displays in-game. This costume has single-handedly changed my mind on Orange and Blue Spider-Man.   Lego Spider-Man! Oh, sorry, let me back away from the mic. I know some of you guys complained about my audio quality, my bad. Lego Spider-Man! And Spider-Man from the animated series. There's not really much to say on this drawing, other than I find it to be really cute.  I wanted this to be some sort of action shot, which you can notice from all the speed lines I added to Task Spidey. Speaking of Task Spidey, I had a lot of fun replicating the art style from the show. He's been drawn all sorts of ways by the animators of that show, usually looking a bit inconsistent between shots. I guess that sort of helps with the accuracy of the show, since it makes sense that none of these costumes would look exactly the same, since Peter's always making five million of them whenever they break. But it also helps with me getting away with taking some liberties. The things I had to nail were his signature lenses, the cutout space on the chest for his Spider-Logo, and his massive fuckin' man titties. I think I did a pretty good job. All right, all right, all right, all right! Everyone pay attention! I'm showing another movie, Spider-Man.  Here's MCU Spider-Man, in his brand new costume from the end of No Way Home. I originally wanted to have him swing past the assorted Spidey walkways, but I couldn't get the perspective of the shot to look right, so I just opted to green out the background.  Like, finally, official media that at least kinda knows what 616 should look like. Like, I know Peter Parker is technically guilty of this too, since he's referred to as 616 Spidey and into the Spider-Verse, but at least Peter B. Parker is faithful to his actual 616 counterpart as opposed to this adaptation. Like, that's not a diss, but you can't tell me that Tom Hall and Spider-Man is more accurate than Peter B. Parker's, but anyway, that's about it. Aside from this newer sketch that I added to actually reference 2099's acknowledgement of MCU, imagine this drawing takes place before 99 changes his costume and he went out of the way to beat the shit out of MCU Peter after the events of No Way Home. All right, now let's finally talk about my favorite drawing I've done. Spider-Man and Spider-Bitch. Now I know I can't just drop these characters on you without explaining them, don't worry. Spider-Man is a version of Aunt May who gained Spider powers after Peter forgot his lunch on his way to the science exhibit and May had to meet him on the way there only to be bitten by the radioactive spider. Or at least that's what I think happened. It's been a while. I'm not exactly brushed up on this old lady's origin. Spider-Bitch is one that I even know less about. So apparently, Spider-Bitch is Ashley Barton, the granddaughter of Spider-Man and the daughter of Hawkeye?   But anyway, I'm super happy with this art. I love the fact that it's all women in the shot, spider women and I love how I replicated the colors of the scene onto the characters and I just think I did a good job overall.  You want some more movie, Spider-Man?  Do you want more? Fine, I'll give you more movie Spider-Man but only if you like and subscribe. It's Spider-Man 24-7 on this channel so you'd love it if you love Spider-Man. Anyway, who else would be chasing a subway train other than Sam Raimi's Spider-Man? I wanted something fun and dynamic and I noticed that there's a shot in the trailer where you can actually see the 2099 train fly by. So I figured I'd snag the last frame of it and draw Tobe McGuire himself over it. Now that I'm finally drawing a character who doesn't have an art style, here's where I can actually branch off and try to do something unique with how I draw these characters. I say that like I haven't drawn other characters devoid of style within this video because I wrote this part earlier in the script. I decided to ditch the standard silver webbing look and go with something completely white instead. This makes the webs pop out against the suit a bit more and I think it creates a greater contrast against the darker blue portions of the costume. There isn't really much to say here. I added comic dots onto the shading and that's about it in terms of art style. It's Spider-Man. Do you like Danny DeVito, Fortnite? God, I wonder who said yes to that question. Anyway, here is Fortnite Spider-Man doing the gritty. I know some people might be upset at me for not making this Spidey have a traditional Spider-Man pose but I have a good reason. We already have Spideys who do that so making this one do the gritty just makes most sense to me. It makes it more unique and it's fitting. I mean, come on, it's Fortnite. Anyway, here's the Danny DeVito I promised earlier. One of my chatters suggested I draw him as a joke when I was drawing this drawing live. Draw, draw, drawing, so many drawings. And then I figured why not. Here's Danny DeVito and his Spider-Man outfit from the iconic meme. This goddamn costume should be in a museum. Here's Kane. I wanted to splash some more pink on him. That's really all I have to say in terms of this specific drawing. It was one of the first drawings that I tried to do to emulate the Spider-Verse art style which I think is really apparent. Anyway, I found it odd that Kane was never shown in any of the trailers from what I could see. I honestly feel like Spider-Verse toned down the amount of possible cameos they couldn't have in favor of adding these before mentioned NPC Spider-Man in. But that's okay, I think. Even if it means more noticeable Spider-Verse characters get left out in the end. Maybe it just means they're keeping him for later. But anyway, there he is. There's your edgy Spider-Man for the cool kids. All right, only real PSM heads to know about this one. These are my boys, my spider sonas. I used to have a comic book about them back in the day but I started to dislike the book's direction as I went on with it and I ended up canceling it.  Stop asking me to bring it back. I plan on bringing them back someday since I have a massive universe filled with heroes and villains all lined up to fight with them but I probably won't get too soon since I'm working on my Spider-Man show but essentially the plot of the comic is two boys become Spider-Man in a world where Spider-Man is still a fictional character as we know and love him. They have to determine how realistic being Spider-Man actually is when compared to real-life vigilanteism as their brotherly bond keeps them together through all the hardship. They sorta learn to be Spider-Man through each other. There's still a lot of love in this universe from me and you know what, if the fans egg me on enough maybe I'll bring it back someday. And that's all. If you have any ideas for who I should've drawn or added any more Spider-Men you would like to see, mouth off at me in the comments. If this video gets 7,000 likes, I'll draw more Spider-Men and I'll make a part two. Hi everyone, thank you again, Kai, for letting me borrow some space on your video about Spider-Verse. Speaking of Spider-Verse, hello everyone, Trey from TGcoms or Trey Gonzalez compositions here and I have a little proposition for all of you. We're all super excited for Across the Spider-Verse and to celebrate its soon arrival to theaters, I have a really cool way that I can get back to the community. Enter Spider-Sona, Across the Spider-Therms. This endeavor is all about chance and creativity and all you have to do is create a hero image of your very own Spider-Character or Spider-Sona. And not only that, I wanna see three different musical inspirations from you guys, something that you think your Spider-Character would vibe to. And the best part, the winners of the sweepstakes are awarded. Their very own Spider-Sona theme. A complete track that emulates all that they are as a Spider-Person. More information can be found on the Google forum I created to help organize all the submissions. Links, as always, are down in the description. Show off your artistic skills and your musical tastes in this sweepstakes. Show off your artistic skills and your musical tastes and you could be one of five lucky people to win your very own Spider-Sona theme in honor and dedication to Across the Spider-Verse. Thank you so much for watching this video and I'll see you guys next time. This video has been in production, probably like since, I wanna say about a week actually. A week today, this video has been in production. I'll probably finish editing it by Friday, which will have it be up by then, maybe Saturday. You guys won't know until it's uploaded. You guys won't even know the process until it's all over, but yeah. This is the end card, by the way. This is where you go when you wanna know juicy tidbits about the process of this channel, my life, updates, et cetera. If you like me that much, stick around. But yeah, really excited for Spider-Verse. It's coming out in pretty much like a month. Pretty much like a little over a month, month and a half. I'm excited to see it.  I have faith, I have hope, I have optimism. Despite what Zeb Wells has been writing and all the other shit with the MCU, I have hope that there can be a good Spider-Man product again. I do, I really do.  People will love you. No one will ever send hate mail to you ever again. Peace, peace and love.


Welcome back to theCUBE's coverage here, live in Las Vegas for AWS re-invent 2021. We're in person, been two years since theCUBE's been on the ground here at a live event. It's a hybrid event. Check them out online. AWS has got a re-invent site as well as CUBE online. I'm John Furrier, your host. Got a great guest here from Latin America. Jaime Valis, VP of Latin America for AWS. A lot of global change with the regions. A lot of great stuff. Cultural integration, if you will, of skills. People all around the world using CloudCrafting. Jaime, it's great to be coming on theCUBE. Thanks for coming on. Thank you, John. It's a pleasure to be here with you. I wish I could speak in the native tongue, but I can't. But I know online there's some special rooms that people have on theCUBE's site. So a lot of tech, a lot of cloud native in the world. I'm seeing Latin America and all the events we've done had a great participation in the cloud ecosystem in Latin America. A lot of young talents. A lot of things happening. What's going on? Well, as you can see around us today, a lot of things are happening in the cloud. We are in this inflection point in the industry of technology that is accelerating innovation. Accelerating transformation all over the world. And obviously Latin America is not an exception. We're seeing this momentum. We're seeing large enterprise companies leveraging the cloud to transform their customer experiences, to drive innovation. We're seeing startups to drive competitiveness and try to compete with the world. And that's also enabling a lot of younger generations to move faster, to innovate, to dream big and drive new ideas. So you're seeing that same momentum in Latin America all across the region, but this is day one, John. And we are seeing this happening for many years ahead. You know, I love inflection points. And I've been saying this, and just wrote a blog post about it on siliconangle.com that we are now at another inflection point where cloud is going next gen, where in any kind of revolution or inflection point, this cultural revolution starts with the young people. And I've never seen an impact with Kubernetes and microservices and the modern approach of the younger generation. It's like, if I was 20, I'd be a kid in a candy store. What? I don't have to build, Lambda's there for me, I don't have to provision any servers. So I'm seeing an impact of the younger generation around cloud. And it's global phenomenon. What's going on in the younger talent in Latin America? Well, it's exactly as you say. I mean, your generation see inflection as opportunity. Opportunity to make new things happen. As I said, to dream big and actually enable their ideas to become a reality. And that's where you're seeing all across the region.  And you have, you know, we have an example like Newman that was here this morning, like started seven years ago, 2014, with a view of transforming the financial services experience. That's where we're seeing all across Latin America. Get the young kids slinging APIs around with containers. Now you've got the container movement. We had a great showing from Brazil and our DockerCon event, very notable intelligence coming out of that area. Amazing young talent that was just blown away by the amazing work. But in the region itself, there's still transformation. So I know you're well known for doing really big deals at AWS. I can say that big banks, multimillion dollar deals. So there's growth there. There's existing business transforming while new entrepreneurs are coming in. It's kind of the best of both worlds. What's the growth look like? As you mentioned, very large enterprises understand that the cloud and a transformation of culture is going to allow them to innovate on behalf of their customers. Every large enterprise customer thinking about different ways to contact their customers, transforming the experience. You're seeing customers like Itaú, like Bankolombia that are migrating their legacy systems into the cloud in order to make faster decisions, to increase agility, to increase innovation and let their people, because at the end John, it's all about the people, let their people build on behalf of their customers and transform their experiences. You know, one of the things I noticed during the pandemic, and I'd love to get your reaction to this because I know you're living that as well every day, even before the pandemic. But since everything went virtual and now hybrid, you're seeing a very low friction point to get in and collaborate. There's almost a new social construct connective tissue between no boundaries. They can have an event, like here, reinvent, we're in person, but yet there's an online community digitally engaging. So we're starting to see self formation where people around the world are getting together.  As you said, it's a combination of many things. Our customers are still like people in person. That's why we have offices in Brazil. We have offices in Argentina, Colombia, Mexico, Costa Rica, Peru. We still have presence where we work very close with our customers. We understand they need and what they want to do. But now, for example, during the last two years, I've had the opportunity to leverage in technology, be present in what we call virtual trips in most of our countries. Full day experiences, and I have to tell you, at the beginning I was concerned. I didn't have the opportunity to meet some of these people before. Today, when I see them in person here in Reimben, it's like as if we had met from before. So, as you say, it's the hybrid experience that allows us to be in person with our customers, with our partners across the region, but also in a remote base, having the opportunity to build the same relations. And that's what technology is enabling. Better experience, faster innovation, and more agility and growth all across Latin America. So, one of the things I talked to Adams, let's get about before Reimben a week ago, on my exclusive interview with him, was he was very adamant about the clouds expanding everywhere. Obviously, he got the edge in manufacturing, it was everywhere. But he mentioned the regions, the continued growth of regions. It's been 10 years since Latin America. How's that impacted what you got going on there and what's next from a region perspective and how's that changed the landscape? Well, your touching, John, is probably the most important thing we're seeing. You're absolutely right. We started 10 years ago, December 14 in Brazil with an office and a region there. Since there, we launch offices in most of our country. Now, the important thing here is how our technology is enabling our companies, Latin American companies, we have 17 million companies in Latin America, be more competitive. You know, some examples, I just mentioned Nubank, but we have Mercado Libre that is competing with very large companies. You have Banco Lombia, you have GBM in Mexico. So what we're seeing is our companies be able by leveraging the latest and best technology to compete with the world and to drive that competitiveness that we need. The other thing is about talent. If we enable and empower our Latin American talent, our builders to build these new experiences, that's what's going to allow the region to accelerate our growth, their competitiveness and their social benefit. And what's interesting too is that you can see from the trends, to do that, you can do it really fast now instantly. So it's an amazing opportunity. I got to ask you while you're here because I'm really curious, I'm sure the viewers will be as well. What's going on in Latin America from a trend standpoint? What's the vibe like? What's the environment like? What's the mindset like there in those regions from an entrepreneurship perspective, from a cloud enablement perspective, from a cultural perspective? What's your report? How would you report on that? Thank you. First of all, we're seeing the cloud accelerate all across Latin America. And as I said, it's really day one for all of us. The other thing is that our customers are understanding that digital transformation is not a technology transformation. It's a cultural transformation leveraging technology for that to happen. It's about people. It's about mechanisms in the company. It's about the way companies make decisions. And that's why the cloud is so important to empower these people to make things happen. In fact, what we're seeing in Latin America is CEOs of some of these companies like Vancouver CEO is very engaged in this transformation with his reviewing technology, his understanding of the cloud because that's how they realize or how they understand the importance of changing their companies, focus on their customers. The other thing is Latin American companies understand that they need to understand their customer needs, work backwards from that and leverage that technology, the cloud in order to improve the experiences of the customers. So I got to put you on the spot on a question I got to ask you, this is 10 years of reinvent. We've been here for nine and I remember the first one we went with the second one. Wasn't many people here. We're like getting guests from the hallway. Hey, come on up on the cube. Now we can't, there's no open spots. 15 years is how old Amazon is. Amazon Web Services. So as Adam takes over and you have Amazon go in the next 15 years, what's your vision on how that evolves? Because you're looking at the pandemic ending and pandemic has proven to a lot of people that digital works here, but it's exposed what doesn't work.  If you're in the cloud or you've got modern software, if no one's using it, it's not working, change it. You can do it fast. So the whole hiding behind, I bought this project, bought this software, Old Guard, New Guard.  So that changes things. But also the creativity of refactoring business is also there.  Opportunity. What's your reaction to that? In fact, what I was going to say is what we see is opportunity. I mean, if you see 15 years side, what you see first of all is all customers in Latin America or everywhere else, leveraging the cloud. That's the most important thing. Number two, people leveraging technology to make things happen. It's about building, it's about making, and we talk about this before, when you realize that people are looking for better ways to improve their experience launching the startups. And this is in finance, in the financial services. This is in manufacturing. This is in all the different industries across Latin America, we see opportunity. The other one, John, is a region like Latin America understands that with people, you need to enable them. It's about talent. And in order to enable talent, you need to educate them. So in AWS, we're actually investing a lot of time and effort to what? To give them the best training content in their local language. To launch programs that allow them to innovate, like activate, that enables startups to launch. So what we're doing is giving builders younger generation tools to be more successful. And again, dream big and make things happen. Now, so the next 15 years, it's about opportunity, transforming, faster decision making, agility in the way companies move, and also driving competitiveness in Latin America to be able to compete in a globalized environment because everything is interconnected and it's about global reach today. And that's why we need our talent to invest, educate, to drive the transformation of the region. And I think the global connectedness is a real point there. Great insight. I think the cultural revolutions here, the younger generations engage, existing businesses transforming, which means if they don't do it right, is they're going to lose it to the other guy, other people. So I have, okay, final question for you. Thanks for coming on. I appreciate your time. I know you're busy. Looking at the pandemic ending, what's the major patterns that you're seeing in Latin America around companies strategies to transform out of the pandemic with a growth strategy? Because everyone I talked to is like, we're going to come out with a tailwind and we're going to be on the upward slope. Obviously they're using cloud, of course. But is there a pattern of that coming out of the pandemic with an upward growth? So we're seeing all across Latin America, companies looking for better ways to reach their customers. That is the fact. Traditional touch points are not enough. Now, they are building on top of that. So we are seeing Latin American companies invest to transform their legacy systems in order to look for different ways to approach the customers. Number two, we're seeing Latin American companies to leverage data in order to make better, more informed and faster decisions and to scale their business and accelerate and empower their teams. We're seeing companies in Latin America investing in tools to let their people make things happen. As I said before, cultural transformation, digital transformation is about people. It's about fast decision making and it's about leveraging the technology to make it happen. We're seeing a lot of startup communities across our countries. New ideas taking place. And as you know, AWS has always been focused on supporting startups and those new ideas. So we're seeing a lot of things happen in the region, a lot of momentum, a lot of growth. And what we're seeing is the cloud enabling that growth, that opportunity that you were talking about with our view that 15 years out, a lot of new business models are going to be making happen. I mean, that's a great point. I think just to highlight that one key thing, talent, you just add talent to the cloud capabilities. You can get there faster. You do it with a team, even better. Collaboration's changing. Just the ability to capture opportunities are now faster than when we were growing up. They have it better, don't they? Don't you wish you were 20 again? I do, with all this code out there. And that's where we say it's about the people. And I can tell you from one of our biggest investments, my biggest investments is giving the talent that opportunity, giving our best training content in local language so they can learn new and better ways of making things happen. Again, as I said, leveraging, supporting startups to grow. So all the programs are on talent for Latin American cities, for our customers and our partners, because at the end, we understand that our partners expand our solutions to the market, and it's our partners that allow us to be present in the many countries that are part of Latin America. Well, we love your vision, love your insight, and we will have a CUBE region in your area, and we're going to contact you. The CUBE will open their doors for the Latin America community, so look for that this year. Thanks for coming on. John, looking forward to joining you and hosting you in our countries. You're going to see a lot of enthusiasm, passion, and growth and opportunity in Latin America. A lot of great action. The younger generation's engaged. The older generation's transforming the business models. The cloud is going next gen. It's the CUBE, bringing all the live action. You're watching the CUBE, the leader in global tech coverage. I'm John Furrier, your host. Thanks for watching.


Welcome to the podcast on today's show. We're talking to the founders of LaCoupe. Thanks for joining for people who don't know Tell them what you do. Well, my name is Craig Walker. I am the chef co-founder of LaCoupe I'm the guy behind the fried chicken my wife's the The woman behind the hospitality aspect and the brown butter chocolate chip cookies. Oh that too. I haven't People don't know I was introduced to you guys not too long ago You're in the sort of up-and-coming area of Melrose Hill here in LA I had never had first of all coleslaw That I liked in a long time or pickles ever and then you guys had a sandwich a chicken sandwich With coleslaw and pickles and somehow you made me a believer in all of the things and the chicken was like decadent really beautiful And I'm not just saying that because you're here. It was like unbelievable It was like a religious experience and you have other food items also, but it was amazing Why obviously you're both talented why this white chicken why a chicken sandwich YLA? Give me a window into sort of the journey. So so many things, you know, I think everything happens for other reasons Even when you have things planned out. So this kind of happened all out of I guess COVID in the sense of The concept we we started and we actually met in Aspen where the fried chicken was I guess conceived and We ran that as a as an entree at the dish for a main dish at 7908 and Gained a lot of popularity. So we knew there was some foundation with that. So we during COVID We lost both of our kind of positions as a private chef and her doing weddings So we pivoted and created a concept out of it And the sandwich was just kind of a byproduct of what we originally started with the bone-in thigh Because we needed more menu items than just the bone-in thigh So we the foundation was the bone-in thigh and we built upon that but the sandwich was like this this kind of Invention or creation that we wanted to have a bunch of different plays of elements like the pickles and the coleslaw And not the traditional aspect of just something that was taken out of a bag more of a just fried Yeah, yeah, that's why I avoided it because I'm like this thing just looks like fried stuff with stuff on it But it was like a discussion for a while if you were even going to have a fried chicken sandwich on the menu Like it was just going to be like the bone-in thigh and then other menu items And we started to realize like everyone loves a fried chicken sandwich We're like let's just debone it and not a sandwich on the menu Yeah, and since the bone-in thigh was a was a large portion. So that was one of the kind of the leading Concepts of it and it kind of will touch on it in the sense of like my key word of being la nyap Which is a little bit extra and so when you had the sandwich la nyap a little bit extra It's kind of a cage-in-term that we we kind of live by at the restaurant where we do a little bit extra in the sense of service We do a little bit extra in the sense of sourcing ingredients We do a little bit extra in the sense of giving you a worthable portion When you first see the sandwich, I wish we had a like a a cam on everyone because it's this Oh shit, this thing's huge, right? People are afraid to eat it.  What's the thing? Yeah, it is and you know when I was in the cloud kitchen when it all started I would write would Picasso rip his art in half, you know So you would write that on on people's to go orders like would Picasso write a sandwich and have any We just send it out full but so many people ask us like we had like a Michelin star chef He did a restaurant this past Sunday, and he asked me was like what do you think they would mind cutting it in half for us? And I just had to like sadly like I'm sorry like he's not And the thing is I'll bring you the knife, but it's it's it's you bring you a knife from the kitchen Like it's the presentation, right? You know, it's such a large sandwich if I go and cut it There's no way that I can stabilize and give it to you and still have the same form of visual Stimulation right and I think that food has a lot to do with how you you know We're so caught on visual stimulation now that I think that people kind of forget about the actual food aspect Right, and so we wanted to have the wow factor of when you see it You're like oh wow this is exciting and then once you bite into it There's kind of a play because it sticks out the side So you get to eat a little bit of the chicken on the side Then you get into the pickles and the slaw and the honey mustard There's a lot of different elements to it from crispiness to the vinegar when you guys were doing this during COVID What did you see in terms of like so there's a jump from feeding the people and making people happy during COVID to like? Oh, let's go start a restaurant. Yeah, what point did you guys have like enough? I guess there was a pivotal moment where this all started where We started doing dinners and meals out of our house in Newport Beach. We lived waterfront We had this little walkway that we had herb garden on the front and on Friday night We would post a menu based on a Monday through Friday schedule on just things that we would want Kristen would take the schedule. We had a phone number and email if you would like to order you We would ask you how many orders would you like? We would give you a 15 minute slot that you would have to come pick up people would line up in the alleyway We would have friends over it became fun We did crawfish boils fried chicken all kind of different dishes, but the fried chicken was just the When are y'all doing it again? Yeah, so it became a kind of every week thing and that's when we knew okay Let's let's focus on this and build around it, but someone else really started it for us So when we lived in Newport, it was a lot of air B&B is on the peninsula and so there were these two women from Chicago They were sorority sisters and they did this trip every single year COVID happened they decided to just extend their trip stay in the house And so we were you know setting up the table I was making like the flowers and the putting out the wine and he was cooking the dinner so we were going out on the dock and You know they would just watch us every night and after like four or five nights They're finally like that looks really good like would you mind just cooking two extra plates for us? And I will will pay you for like your you know the cost of it And we're like yeah sure so we just started cooking you know instead of for two for four And then you know they just sat out on the beach every day and just started telling people and we're like We can probably just feed a lot of people in the neighborhood this way and that's when we put the menu out And it just became you know a business, but it was I mean the best restaurant Operation ever I mean we operated Monday through Friday four hours And at the time you know me grocery stores were kind of on this like crazy lockdown where people were buying everything But I still had my ability to get from purveyors So I was able to get product you're helping them out and yeah, so it was this this whole kind of Helping the neighborhood out getting something out there, and it just turned into a business So it was it really we weren't trying to create a business But it was the fried chicken was such a popular item We're like you know what let's give it a shot and the fact that it's something different You know we saw this like kind of rise and you know Popeye's throwing a chicken sandwich and going through this like crazy Like hype zone of chicken sandwiches, and I just think it's you know people love comfort food always find that Comfort food gives them a sense of happiness right and so fried chicken I think allows people to do that and I think that chefs are kind of taking their own Vantage point. I think that you know I'd had a gourmet burger restaurant for almost eight years and That kind of was a big crave in the early 2000s where chefs were like okay We're gonna take a burger and reinvented in multiple different ways And I think now is the fried chicken sandwich highlighted, you know, there's there's fads with food that come and go I don't think the the fried chicken is here forever It's it's been a you know an American classic favorite Forever, but there's only been a kind of a handful of guys on a national scale that get recognized and you know, we want to Grow this business obviously to multiple locations But we want to do it with the integrity of the product and the ingredients that we're sourcing How did you guys arrive at the first location so the jump from going from your backyard? Let's say I would give thanks to Our in the cloud kitchen. We were neighbors up with Giada So Giada's Italian deli that's in the same building facility when the guys from Giada Had mentioned that there was an opportunity at Melrose and Western that they were possibly getting involved in they wanted me to go check it out Initially when I first went check it out. I was a little bit hesitant based on we're in the middle of COVID I don't know this area. My wife and I live in Orange County. We just didn't have enough confidence in what The actual situation might be It was about six months after that I was in a Los Angeles for a private event that I was doing and I said, let me go check the boys out We get a sandwich and I'm like man these guys are crushing it and there was a lot of you see There was a lot of construction a lot of change and you can kind of feel the the energy of things changing around there so We we had another conversation with the owner of the building and he said You know the the deal still stands so the only problem is is the Available unit is a furniture store and it's going to take some time So you guys are gonna have to be patient on the build out aspect And were you involved in the bill that aspect like the design and sort of the kitchen? Oh, yeah Yeah, it was a gift and a curse in the sense of we were involved But we weren't kind of the people making the decisions. We were just kind of giving the suggestions and like what because they were paying for it Because they were paying for it So it had to make sense from their aspect had to make sense from our business aspect The beauty of it is we got a brand new kitchen and the pride of people and if you've ever been in our kitchen It's super clean. It's immaculate. It's it's a hundred percent of the cleanest fried chicken joint in America Without a question and the picture of Anthony Bourdain you guys have on there is amazing, too Yeah, he's been an inspiration So I think those little tidbits of you know my road in the history and where I've gotten and just You know having a little bit of fun in the industry when it comes to restaurants One of the things I always recognize with if with like different chefs that I speak to I don't know how you guys do this But it's basically some of them are like artists They're legitimate artists in the sense of they really could care less about anything financial Like they don't have that in them and they're so good at creating something that brings the the eater To this nostalgic place that reminds it takes them somewhere, right? And so that like that's their genius to some extent and then the other side of it is like the business side of it Which seems to be less it's like there's less chefs that have the business side of it. Do you consider? Do you think you get your yes, so much of the both of it? You know, I just I just grew up in kind of an entrepreneurial Family, you know my with my father and his successes. So I just kind of was in a Always thinking mode, you know every as a kid, you know, how can I make it better? How can I make it more efficient? How can I make it the best right to be the best you have to practice it being the best, right? And to really expose yourself and to understand What's the best bread? What's the best ingredients? How can I source the best things because even if I can create a dish? It's not about just creating that one dish It's about creating a thousand of those dishes every single day and be in having the same experience for you as for others So if you look at our menu Our whole menu was geared originally for to-go packaging because we opened up in a cloud kitchen So the beauty of our food is that you can order it an hour You know and in an hour still have the same experience the way that we fry our chicken and then Toss it in chili honey. It really locks in that crispiness. So from a longevity standpoint It's like we can have food that lasts a lot longer than typical food because we tried it We put it in bags for an hour and we like okay, this still is a good product So we focused on items that we could do that I won't cook french fries because I can't give you that same experience I can make you the best french fry, but you have to eat it immediately.  I'm like well if I offered fries The process of doing it properly, I would have to have a whole nother business for that So I only do things that I know that I can actually replicate and See going forward scalable right now when I think about like Los Angeles I get calls every day from different brokers and they're like, you know, these restaurants Copy shops going on a business this that and the other Here where we're in West Hollywood. It's got the highest minimum wage in the country now And so a lot of restaurant tours today, right post COVID interest rates are really high lending is slow Are like less eager to take the jump from your perspective. How do you look at it? You're in it right now So you just launched you're hiring in Los Angeles. Yeah, what is it? And I hope it's like a hopeful message But like what's the message that you can give people today? I think that from an efficiencies, right? The labor issue is never going to go away so There has to be a balance of supporting what you're doing and also making sure that there's not too much On the books, right? So if There's too many jobs if there's too much work to be involved to create something. They'll never be a profit margin. So understanding the efficiencies of what we're trying to create kind of helps the concept and that could be by layout The way you lay out a kitchen can save a bar same thing Exactly. So there's always opportunities in down times, right? And we are definitely, you know, facing a downtime in the industry with higher wages and stuff like that But from a concept strength standpoint, I think it shows the value of what we're doing if we can make it work here It can be, you know, it can be replicated anywhere, you know, so it's uh, I think it's an opportunity I don't want to say it's a down size It kind of like pushes you to see What you're made of, you know and to try to look at those numbers because you there isn't a lot of excess Like other businesses, you know, the restaurant business runs on very very small margins So you have to take all those things into account If people are wondering, give them a sense of what else is on the menu. So you have like this fantastic cornbread Yeah, so uh, the the main three things we manufacture all the chicken and house. So we bring in a bone and thigh We french it for the bone and thigh that we we make a carving of the meat around the bone But the bone is still intact.  That kind of gives you the traditional like fried chicken experience We serve that with a fried chicken chicharron, which is a chicken skin that we blanch and fry Sell that as a side as well. So that's the traditional as a fried chicken portion The chicken sandwich is obviously like a complete meal in itself And then the tenders were kind of a byproduct in the sense of We didn't want to have any waste and in the world of buying chicken every chicken's different size So there was a lot of chicken that was not fitting the specs of the sandwich or the bone in So then we created another dish by default and the tenders have been just an absolute whirlwind because it's It's kind of more of an elemental like intro into chicken if They just want to taste the chicken, right? It's it's it gives a little bit more ease to that So those are the chicken dishes that we create and then we have three salads that the the watermelon salad has Just been an absolute hit sold that at another restaurant. We can press watermelon Serve it with a basil. How do you do that? How do you compress watermelon compressing melon? We take all the the skin off. We put it in a vacuum bag and we put it under pressure and what that does is Collapses the cells and intensifies the sweetness and color without doing anything because you're just making it more intense Pro tip. Yeah, so we I'll never do it, but that sounds I'll leave it. So just kind of the full circle of that all the trimmings of that We use for watermelon juice. So there's kind of a zero waste Concept behind that. So the watermelon salad we do with the basil pistachio dressing Australian marinated goat feta really just a soft great cheese And we do pickle fresno's for a little bit of heat and then we put a little test tube of balsamic reduction A little dropper. Yeah to give the customer a little interaction That was really just because uh when we used to do a lot of deliveries If we put the balsamic on ourself the darkness with the green pistachio dressing just kind of Sure You know, I always feel like great ideas are just Unnecessity. Yeah, out of necessity and just you know, okay. How can we figure out this this issue, right? Then we have a wedge salad where we do bacon lardons, baby lettuce roasted cherry tomatoes Pickled red onions and croutons. Simple salad. That's the one thing we didn't get. I gotta get there Yeah, the simple salad. I think the sleeper, you know, and it's I'd say it's probably the Lease ordered item and I think it may be the name or whatnot But um, it was actually an experience in Chicago that we went for the food show and we went to this fantastic Michelin star restaurant And the most like unassuming dish of the whole night was this salad and it came out.   This is amazing. So Anyway, my buddy was the kind of middleman of it and the the chef was like, oh, here's the recipe You know, I'd love for you to introduce. So that was kind of a cool experience and um, That was this it's it's a simple salad, you know, it's butter, lettuce, candy, walnuts, apples and this French vinaigrette, which is a miso mustard vinaigrette. So there's miso and mustard like east and west meats So it's a really a lot of flavor a lot of umami and Really good just profile of flavor in a salad. So and then the supporting cast of the dishes we have The blue cornbread, which we have brown butter duck fat and then we serve that with a whip steins butter steins as a Louisiana product Made from sugar cane. They take sugar cane juice boil it down into this thick consistency We whip that with butter. So it's a total non traditional cornbread We sourced the corn flour from ants and mills in South Carolina. They work directly with chefs I'll call them say I need, you know, 25 pounds. They'll grind it to order. So it's not like something that's been You know sitting on the shelf for years and that I just think those small elements kind of fit into The whole concept of what we're doing Uh, next would be the corn ribs. Uh, we take crack a corn My version of an elote a playful fun version that you can eat with your hands Split them in quadrants fry them toss them in a chili lime mayo that we make in house case of fresco In a bit of cilantro You just eat them like a corn like a rib. We've had a lot of customers that were ex meat eaters that come and thank us that say they get the same feeling of Eating a rib the lady who cuts my hair I showed her a picture of them and she was like, oh my god that and she's she's vegan Yeah, and she was like i'm going for that. She's found love. Yeah, there's mayo in them though. Yeah, there's mayo on teller Everyone cheats a little bit. Yeah, absolutely. And then we have the the coleslaw we sell as a as a side item In addition to the puff chicken skins, which is a garnish for the bone and thigh And a traditional southern potato salad and then for desserts. We have vanilla bean cheesecake Crème brûlée traditional crème brûlée southern bread pudding with a strawberry compote And her famous brown butter chocolate chip cookies. Do you guys eat this? You guys both seem pretty fit.  What do you eat?  We were understaffed one day in our front of house guy He finally at like maybe like fourth already almost five. He was like guys I've been waiting for hours for you guys to take a food break Yeah, so we go we I don't really eat during the day So, uh, it's just one of those things that if I start to eat it slows me down So I just you know Stays throughout the day and I snack on the chicken skins all day Yeah, those are so good. Just kind of make sure they're it's quality assurance. Sure Let's talk about the area. So I was talking to my wife on the plane here today and she said we should we should buy a play She said in mel and melrose hill.  Yeah And someone some famous architect just bought a house there somebody just bought a house there I don't anything about this But it's like tell us about this area that's up and coming it seems there's a lot of cool restaurants coming I mean from When we first, uh, checked out the area, I guess would be three years ago to now I mean, there's obviously a lot of motion going on. There's a lot of creative offices Yeah developer who bought a ton of that block. I'm pretty sure Yeah, we have our landlord and then them but they kind of work together About six new businesses that are about to open, right? I mean they have a Kind of a higher-end grocery store. I think it was comparable to like airwan Something like a super food grocery store that's supposed to be opening There's an italian restaurant opening right next to us in about three months a coffee shop opening this month Giada was first and cuya lord and we're also going to expand the the back area of our restaurant to do Outdoor seating as well. So that's also in the plans. When does that hit? I mean, that's kind of like just working with the city Six months It's the last three years though. I mean the change has been significant It went from like, I don't know about this area to like, I think we're we're on to something and we got here first, which is great Yeah, that is pretty amazing. The parking is is bad. Yeah, the parking the parking is an issue You know and I don't I don't think there's any way around it My philosophy is that you know if there's the proofs in the pudding if if the product is good enough people will find it And you know, I think sometimes they'll catch us at a downtime, you know, they'll sit there eating and they're just confused Like where's the line out the door, you know, and it's we're still trying to get known You know, even though we've gotten some really good feedback and great recognition, you know It's uh, it's one of those places that I feel like in LA everyone's kind of like on their own route Right, so we have to break that route in order for people to see us How do you have you guys stumbled across like a fun customer journey where the first time they go They get the chicken sandwich. I imagine the second time all the time. What's the third time? What does that look like? What's that journey look like people do work their way through the menu Last time I got this this and this and a lot of people come in groups to try everything because our menu really is Meant to be shared like a lot of people can't finish the whole sandwich And I feel like there's so many people that are that are coming from some people can't yeah There's so many people that are coming from far distances like a lot of people from san diego A lot of people from further south and up north like santa barbara So the word's getting out there and people that really are like honed into like trying really great fried chicken They're you know super stoked. We had the the writer a full house He became a huge fan at first he was you know He didn't know about the concept of what we were doing and like the fried chicken and once he had it He now called us to have a you know asked if we did reservations And it's kind of funny when people call for reservations because you know, we only have 16 seats So it's like we can reserve it but you know, we push chicken so quick It's it's not like we need to reserve it And are you getting approached? Are you thinking about franchising this or you thinking about going other places in california and the country? We uh, we've been approached numerous times uh on the idea of you know I think we hear it four or five times a day you guys would crush it on you know Westside or the hills or whatever, but it's really about honing in what we're doing now In order for those next locations to be successful. So making sure that a we have the staff we haven't taken a Personal vacation since it's opened So we've been there every kind of second that the operation has been in in motion So in order for us to move on to those next steps We want to be able to watch the place, you know run by itself and yeah That takes time outside of the product when it comes to like a restaurant just having an amazing product What is like the the key number two thing is it marketing? Is it like what's the thing that can set a restaurant on fire? Maybe specifically to la la operates a little bit differently Obviously word of mouth helps, but what's the thing that can set it on fire? You know, I think that there's a couple elements that are changing right now. I think tiktok's huge You know, it's not something that that's past my I don't even I don't have it. I don't know how to tiktok I don't know how to do it You see like a probably seven-year-old man come in and like oh, how'd you hear about us?  It's a thing, you know, I think it's hitting all age realms So I think that's a huge part of social media the new social media I think that word of mouth that was really huge for word of mouth and it snowballs into different things Where you have a great experience and you might have a buddy that like, you know likes fried chicken and you hit him up like yo I got you got to go check this out and then that kind of snowballs into other events But you know, it's about kind of keeping the pressure on in la. There's so many moving parts in the city It's such a fast moving city that you kind of Keep pushing on your elements because the you know, the gas will We'll go down, you know the fire will go down if you don't keep fueling it. Yeah That's that's in what we're focused on doing now is keep pressing keep Pushing what we're doing involving ourselves in these events that are coming up like the la food bowl and Some of these other larger style events for exposure, you know, I think that once people try it It's like it's like crack, you know, they they they want more They keep coming back. So I don't refer to it. It's a drug element, but you know, it's addictive It's addictive. Yeah, look tell people where they can find you tell people how much it is so they can Save their coin and go. Yeah, so we're located 709 northwestern in the corner of melrose and western and our sandwich is 1550 but at the end of the day, you're not going to have anything You're not going to want anything else.  You know, it's a complete meal. We wanted to offer value. I think that, you know, now you go to mcdonald's and you get a value meal It's 12 13 bucks. It's food's expensive. Yeah, it's it's expensive these days So we try to offer value and a quality product You know, we wanted to when developing this concept as a chef and being in fine dining and all these different realms of Work that I've involved myself in I wanted to be able to offer a customer High quality meal that they didn't have to get dressed up for that. They didn't have to have all the fuss to get to right They could enjoy it at their house They could order it online or they could experience at the establishment Also says like I know on all of our real estate projects There's this real thing that we always focus on where we I personally want people to come in and have a good time for 40 bucks And I used to call them first date spots and then I'm working with how we change that like it wasn't first date It's just like anyone in the community can do that and so you can be any worker at any level And of course if you want to spend $200 you can do that too, but the idea is like you can go and it's like it's approachable It's for everyone. It's not a Michelin star per se, but what's interesting is like we're working with Now some really amazing chefs that could easily go into the fine dining space if they wanted But I think there's a beauty in doing sort of what you're achieving here Where it's you can have these decadent meals that are so thoughtful But you price them in a way that anyone can have it And there's a magic to that, right? I don't know if it's like a cultural shift that's happening in terms of food Where it's like maybe the white tablecloth has is like going away. I don't know But to me from a development perspective It makes more sense Right and so it's like you can keep this amazing talent But they can make something simple, but it could simple and like, you know, it's not this Sourced crawfish thing, you know, it's like it's like simple in the sense of like a burger or a fried chicken sandwich But it's still so amazing like you guys have that background It's like a blessing and a curse though because like first of all like finding employees with that like like you're saying like They want that like fine dining fancy like notoriety and they have these egos where they want like the fine dining restaurant behind them But what we're doing is we're doing that similar food in like a very non-pretentious very fast casual setting So it was hard for us to find the right chef for that exact reason is a lot of them They want to be in that like cool flashy restaurant. They want the accolade. Yeah interesting So we finally found a chef who is our sous chef now and he's come from michel and star restaurants who didn't want that pressure and Yeah, that was that was actually what enticed him because he there's so much pressure involved in fine dining You know whether it be from The executive chef down The you know the margins of everything. It's just it's a lot of intensity and it's not really Understood by the common public, right? It's kind of this I think that the new Show the bear has really kind of highlighted on a lot of Real actual points and fine dining and it's kind of it's I think it's one of the reasons It's a very popular show at the moment And it'll continue to be because I think people have such a connection with food, right? And so for our background and being in fine dining and high detail We wanted to offer that in a to-go box, you know, there's Take the pressure off, but still have the great food, right? So we have a lot of fun with what we do and at the end of the day We're not carrying caviar and truffles, but we are doing the same techniques and the same sourcing and the same aspect and Quality of quality assurance of food that the same guys at Michelin star restaurants do we brought that into la coupe too Like for example from for myself I worked at buccane and palm beach which was under chef clay connolly who is a james beard award-winning chef and a fine dining Super high service a lot of pressure and it was my job to really connect with the customers As soon as they walked in the door and make sure their experience was great And I feel like we carry that on to la coupe I don't think a lot of customers who walk in to our particular restaurant think that they're going to get Served at their table and their plates cleared for them and be checked on all the time And uh with the food, yeah I'd say it's it's this element of when you walk in you're like, okay This is you know, this is cool. Whatever a nice menu. I mean you get the food you're it's overwhelming That because it's unexpected the experience elevates it. Yeah, and so we like to Carry that out through the whole process And even though we order at a counter service We still have the mindset and mentality of making sure that you like it making sure that you're having a good time Making sure if there's anything you need we're available to assist you because I think that uh You know it makes you feel good, right? And there's so many little things that can set you off if you don't have a napkin or if you're fork or Whatever, um, it's nice to be able to have that level of service and I think people are super appreciative of it as well It's kind of funny because when we were trying to conceive the name We had all these different, you know, we were writing them out and this and that was on the list Oh, there was so many. Well, we got down to the coop to think that we mean we were really bored I mean this was like after weeks in the house. We're cooped. Yeah, it's so crazy Finally, it's like I like jumped up and we're cooped up like it's la coop No, we were just going through things and we're like, well It's like the cut the chicken the bone and because at this point It was just the bone and thigh on the menu. So we're like the cut. I was like, look, let's cut. It's french We're frinching the bone. Let's call it le coop, right? Le means the and coop. It's coop, right? Well, little did I know that was just my You know my if you google le coop, it says the cut in french, right? So we're like, oh perfect Like this is what we're doing like sign the paperwork like le coop And then when we were doing the construction here in la this woman was riding by on her bike And I wasn't there at the time I think it was like staples printing something and she's like verbally accost Yeah, because it's supposed to be la coop. She was like it's la coop You know, I I tried to just charm her and say look I'm from south, Louisiana.  So I have the experience of that I have you didn't say all this to her so she comes back into the restaurant once we're open And they're all in the back working I'm in the front by myself and this lady comes in like very hostile And I'm like, hi, how are you welcome in and uh, she's like I just still don't understand why it's le coop And I'm like what like and then I'm putting it together.  It's feminine. And I was like, oh, I don't I don't know Like she's like, why would you call it that and I was like it's the cut in french She's like it's not it's la coop And I was like, well the sign's already up.  There's a lot of like french dishes You know, maybe not the corn but Well, thanks for coming on the podcast guys. Thanks for sharing your start Absolutely If you made it this far, I bet you loved the episode so you should join our youtube channel membership for only $2.99 a month This gets you access to one the whole on a bridge conversation Two you get the episodes on monday one day earlier three you get two additional entries to our giveaways Check out our instagram to see what we've given away and four you get access to seasons one through three That's over a hundred episodes of wisdom and life changing advice. What are you waiting for join?


Hey guys it's DJ from iDesign.com and I'm here with part two of my springs and spline dynamics tutorials and this one is going to be about balloons and how you can get an upwards dynamic motion as opposed to a dropping objects hanging off of a string and dangling effect that I showed in part one. So I have my balloon object, I have my string object which is just a sweep nerve with a spline and a little circle set to a low radius and I got my materials applied so it's all good to go so far. So first we're going to start basically the same way as we did with the part one of the tutorial where first we got to add some dynamics to these objects. So we're going to add spline dynamics to the string, the string spline and we're going to go and select this, actually we're going to select this bottom, this is where we're going to have kind of like if a little boy is holding the balloon or whatever it's going to be holding it from the bottom of the string where this balloon is going to then react and revolve around this kind of center of axis of gravity or whatever you would call it so we're going to go and we're going to make that the fixed point so we're going to hit set and that will set that. Another big thing is since we're wanting upward motion because this is filled with helium usually so we want if we just left the gravity and dynamics as it is everything's going to drop and actually how you get to these project settings is hitting command D and that'll get you to all these settings here so what we're going to do is we're going to change this to a negative number I'm just going to go negative 500 and we'll see how that works everything else is good so all right we got our spline dynamics on there we need to add dynamics to our balloon as well so let's go and add a simulation rigid body tag there and then we need our string as well or spring sorry springs and strings so as I showed in the first first part you need to define two objects you know what's spring off what one's going to be holding the bottom of the spring and the other one's going to be spring off the top of the spring and we need our balloon to be object a and our string we want to actually bring in the string spline string into object B and we want the balloon we don't want it to be the center of mass we want it to be offset and it's going to be offset at the very bottom here so the like if the string was tied here the balloons going to be you know bouncing back and forth basically rotating off of this axis and the string we want it to go off of the point selection polygon point I'm sorry and basically what polygon point does is you can choose the index and you can see if it's at zero this top point of the spline is zero and when you see that I move it up it's going from I think this has seven or eight points so when I go up in the index number it's going to the next point in that index so I think if we get to yeah I think there was eight points so if we get to the very eighth point index that is referencing this very bottom so let's actually see what we got so far so that's not what we want because it's just bouncing back down what we need to do is jack up the rest length and see how it's kind of hanging out right there if we spring this to say 425 it's a little bit better we can actually offset to make sure that this extension is meeting up with the exact bottom of the balloon we can actually bring down the stiffness of the spring because we don't want it to be so so stiff right there so let's I found if we actually go to a very low value like point zero five we get a nice slight springiness going on we don't want it too much because a helium balloon usually doesn't go up very fast so that's looking good so far the one last dynamic thing we have to connect is the top of the the string here to the balloon so right now if we move our balloon and hit play it just kind of goes off doing its own thing and we need the the top of the string to move along with the balloon so one thing we got to do is go and add a constraint tag excuse me and make sure we have the top of the string spline connect selected and make sure that when you make your balloon the access center is down where the string would actually tie to the balloon which is important so let's bring the balloon as the object we want to set that point to and hit set so now if we go and move this balloon out here and hit play the top of the spline will now match up with the bottom of the balloon so that's looking good so far but if you actually don't want to manually go and animate your balloon what you can do is add some some turbulence or even some wind to make things interesting so let's make sure our fans turn the right direction so now you have this wind going you have some turbulence we bring that up and bring that so now you have it it's a little bit too crazy you see it's kind of freaking out some turbulence the wind as well so that's looking it's looking okay I would like it the balloon to start a little further down so we have more of the string movement so how you can do that is change the rest length and bring that to 350 and now we have a little bit dampening up so a lot of this is just playing around with these settings here and seeing what looks best so maybe we want to bring the rest length back the stiffness is good like seeing that the movement of the string actually go in and play with the spline dynamic settings and we bring down the rubber option and maybe drag up and bring the stiffness to do to see how that works our timeline here so we can get a little bit longer dynamic simulation going let's be having pretty good remember there's this is like it's a balloon connected to like wrapped around a pole or something like that so that's looking pretty believable it's still like to get a little bit more movement actually if we bring down our rotational mass and what this does is actually makes it makes the balloon more likely to change its rotation off of it this mass center and when we bring that down we can actually change where the center of where the masses so usually you know it's a little bit top heavy because everything's you know all the helium is you know wanting to go up so we probably want to move the center up maybe 150 we can actually see what the units are to get to the top it's about 230 so it changes about 200 we want to go to the very tip top we kind of want to be in that range maybe even 190 let's play this again so now you can see it's a little bit more we've got a little bit more rotation with the actual balloon which is nice actually don't like how much gravity there is going up so let's actually go hit command D and let's go back to our general and let's make that a negative 100 instead so we got a little bit more got a lot of a lot of jerking is going to bring down the wind because since we loaded the gravity we don't need as much wind or turbulence to make things move let's go back to our spring and spring is dampening up maybe that'll stop that spring the wrestling up I think that's what's causing that weirdness right there that was just when you when you get the rest length off with the actual length of the spline that's gonna make things a little bit weird as you saw so too much too much so let's just get rid of the wind all together let's just bring turbulence back our turbulence moving scale down basically we just want some decent enough movement or doesn't look so boring just staying static like that right so let's look I'm pretty pretty good now um now let's actually bring a few more into the scene and like I did before the way to set this up so you can duplicate it is just making a knoll making sure the knoll is position positioned to the bottom of the string that's where we're gonna like offset the rotation of more of these balloons and strings let's duplicate that and we can move that out of the way and yeah to actually edit and move the rotation make sure you're on frame zero because if you're not on frame zero that's when the dynamics start to kick in and it'll actually lock lock it so you can't change the attributes of the objects you're working with so all right now we hit play and you got the balloons bouncing off each other look pretty nice so I mean that that works this option is good if you just need to have some balloons connected to another object that's kind of stationary there's another option I'm going to show that works a little bit better if you want to actually animate have the in the balloons just kind of float up so yes that this is good if you just want to connect it to one point but with the spring you're kind of limited to the spring movement and stuff so if I actually move this stuff along see because it's a spring it wants to kind of compress and it doesn't come back in it's kind of stiff and no matter how how much you change the spring stiffness and all that stuff that doesn't really change just because of the nature of that object so the next this next way to get some dynamic balloons is still with the dynamics and string dynamic spline dynamic sorry get all set back up again so yeah you you let's get a string back actually all these guys okay so you you still want to add your dynamics to the balloon you still want to have your spline dynamics for the for the string the only thing you need to do is fix the look instead of before how I fix the bottom point that's fine so well and dandy when you want to connect it to something that's that the string is tied on to but this we just want it to kind of float freely into the air so we just need to make sure that this this top point is just connected to the balloon so let's go and set that point and actually if we make this whole object a child of the balloon what it's going to do is use the dynamic dynamics of this balloon object and it's going to bring everything else up it's going to bring the string up and since we set the point to where it would be tied to the balloon if we hit play it's just gonna go straight up and it looks pretty boring as is so all we need to do is just like the other scene where the balloon was attached at the bottom there just gonna bring some turbulence into here 35 and now you can start seeing it interact the turbulence is going to interact with that spline as it goes up bring some scale in there you start to see the balloon move and also move the string along with it so it's looking a little bit more believable of how balloon would actually go up into the air so pretty happy with how that looks so far now what we can do is bring in a couple other balloons for them to kind of interact with each other so it's gonna drag them the whole entire thing into a knoll and bring the axis center down there of the knoll so I can kind of when I duplicate I can offset the rotation like so bring this over here a little bit hit play someone's gonna lose their balloons actually sometimes that happens if that ever happens where right away when you hit play the splines kind of go crazy hit back a few times and that should straighten out the dynamics there so so now you got a bunch of balloons going in a bunch of different directions we can get to bounce off each other we got a little bouncing they're going up you can see that some of these are rotating in a weird way you know balloons don't do that so what we need to do going to these tags here and it's jack up the rotational mass so they don't rotate as much as they bounce so now they're going in a much more believable way up into the air never tie an engagement ring to a balloon you've heard that story that was a bad idea guy lost his engagement ring I don't know if the girl dumped him after that probably should have because I was dumb all right so there is your dynamic balloons render that out so yeah there was two there's two ways the one where it connects with the spring and this one's a little bit more free floating let me know if you have any other ways I know there's probably a bunch of different ways you can get this balloon effect going but I'd love to hear the comments and your feedback so post them below and I'll see you in part three of the springs and spline dynamics tutorial extravaganza thanks for watching bye