October 24, 2023 • 37 mins
Host Bryan Ford is joined by rapper and producer Kr3wcial. Kr3wcial is a New Orleans-based artist, and member of the acclaimed collective glbl wrmng. He’s performed at the world-renowned New Orleans Jazz & Heritage Festival, French Quarter Festival, BUKU Music + Art Project, and Pell’s national Am I Still Dreaming tour, as well as a sold-out appearance with Grammy-nominated Tank and the Bangas. Kr3wcial wrote glbl wrmng’s breakout 2021 single, “504,” and has since appeared in Complex, Essence, Okayplayer, 2DopeBoyz, Consequence, DJ Booth, at the NAACP Image Awards and the national championships for Red Bull Dance Your Style. In early 2022, he released Less Than Three, an EP featuring Chicago rapper Mick Jenkins, Montreal singer Kalipop, New Orleans vocalist BLÜ, and Grammy-winning rapper Pell. The project debuted in his self-designed 3D metaverse space, the “Kr3wniverse,” and was described by Gambit as featuring a “dynamic, soulful style.”
Bryan makes Kr3wcial a classic family meal: sausage, corn, and rice.
Watch Bryan make his version and Subscribe: Youtube
Listen to Bryan’s rap collaboration with Kr3wcial: Butter My Croissant
Recipe from today's episode can be found at Shondaland.com
Join The Flaky Biscuit Community: Discord
Kr3wcial IG: @ikr3wcial
Bryan Ford IG: @artisanbryan
Take a look at everything Son of a Saint is doing to give young boys the tools to become productive men at sonofasaint.org.
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flakey Biscuit. All right. Each episode
we're cooking up delicious morsels of nostalgia, oh nostalah, meals
and recipes that have comforted and guided our guests to success.
(00:23):
And that means that each episode, I'm creating a recipe
from scratch with it seems like very little information these
days to figure out what exactly they mama was putting
in their food. I'm like, what's your nostalgia meal? Three words?
I'm like, all right, bet So each episode, you know,
we're talking about how food plays such an important role
(00:44):
in our lives, and we really want to dive in
and understand how this familiarity has forged a path forward,
not just for a successful career, but for real change
in our communities. As y'all know, I'm Brian Ford. In
case you didn't know, now you know, and in the
kitchen today it's very very, very special, special part of
the New Orleans music scene. My guest today is a
(01:06):
multiple award nominated New Orleans based hip hop artist, producer, engineer,
member of the acclaimed collective global warming. Yeah, please welcome
my friend and fellow pizza lover and also the man
who bought the Flaky Biscuit theme song to life Cruise Show,
Cruse Show, Cruise Show Show, Cruise Show show. Hold on a.
Speaker 2 (01:32):
Cruise show, it has to be a vote show.
Speaker 1 (01:35):
Oh shoot, you did something different type stuff right there?
What's going on? My friend? Thank you for joining us
in the kitchen today. How are you?
Speaker 2 (01:44):
I'm good man. Thanks for having.
Speaker 1 (01:46):
Absolutely it only made sense to want to chat with you,
get into your brain about food because you apparently like
to make music about food.
Speaker 2 (01:55):
Do you know? We have a wonderful little song called
Home Say.
Speaker 1 (02:00):
For those that haven't seen the Home Slice music video.
Crucial and I dressed up in Pizza Slice costumes on
the levee in New Orleans and rapped our song about
making pizza.
Speaker 2 (02:11):
But it's dressing up. If it's who we are, it's
just a day in the life pizza kind of SuDS.
Speaker 1 (02:17):
I suppose it is who we are. We met because
you made a song called eating Pizza. I did, and
Bridget and I was like, Yo, check out this, what
is this? I was like, I need to make pizza.
Paze man, You know what I'm saying, what was your
inspiration behind the song eating Pizza.
Speaker 2 (02:32):
Well, honestly, at the time, that was one of the
first singles I put out when I began working on
music full time, and the only thing that was open
in the area every day when it was time for
me to feel hungry enough and ready to pause the
work I was doing to eat was a pizza place
down the street. So it turned into my comfort food
because this is my only food. This is a time
when I was trying to be as much in the
(02:53):
studio as possible. I think the first month of twenty nineteen,
I spent thirty days in the studio twice, but I
spent thirty days in the studio, So I've tested that
with keeping me going in my survival and being alive
in music. Wow.
Speaker 1 (03:07):
So even though I made you something different today, it
sounds like pizza might have been number two on your list.
Speaker 2 (03:12):
Oh yeah, I mean you asked me about nostalgia. You know,
comfort food and comfort goes to certain places. So that's
the one I gave you about me growing up. But
as far as me growing in my career, that's where
piece it comes in.
Speaker 1 (03:27):
I like how you're able to kind of separate, the
difference between growing up and having those the memories of
formation right as a human, not just about music, and
then you're also able to have the nostalgia about your
career and your path forward. You might need to start
putting out like a nostalgia breakdown list for people to
be like, look, this is the nostalgia of like home. Yes,
(03:49):
it's a nostalgia community.
Speaker 2 (03:50):
You know, when you work in entertainment, sometimes the worlds
do merge, but there are things that are definitely separate.
Because before we were in front of cameras, before we're
doing music, we already had stories that we were involved
in their lives. Yeah, so this the meal that we
have today is a reflection of my actual life as
opposed to where I was able to grow.
Speaker 1 (04:10):
Ooh, that's clearly a poet. I bet the listeners right
now are just like salivating and wondering what exactly did
you have me making? What is you? Why don't you
tell us what it is? Tell us the flavors and
smells and tastes about this growing up that you had,
and then we'll talk about what I did to make
it for you.
Speaker 2 (04:28):
Okay, I'm from the South, or my dad is from
the South. My mom is from Chicago, but still her
grandmother is from Memphis. But my dad being from Colonna, Louisiana,
which is somewhere in Saint Charles Parish that four or
five streets most people never heard of. But he had
eleven siblings. So my grandmother has twelve kids, six boys,
six girls. In that equation, you know, you figure out
(04:51):
that less is more when trying to keep a family
alive and surviving, especially in the circumstances that they had
because they weren't making much. I think my grandmother was
born on a planentation and lucy, so it's like a
lot of growth that happened immediately. So in part of that,
my dad embraced the lessons more attitude when it comes
down to his movements and it's cooking and everything like that.
(05:12):
So some days it was corn rice and sausage. So
today we have an amazing dish. It seems of corn
rice and some beyond sausage. Because in my own growth
that I kind of grew away from consuming traditional animal
based products, like twenty twelve is the last time I
remember eating chicken, and then so this twenty twelve hit,
(05:33):
then I kind of was like, you know what, let
me try not eat and meat and just kind of
eat seafood or fish when I feel like it's time
for it. And so now we have some beyond rice
and sausage.
Speaker 1 (05:44):
Let me let me tell you, I really like the
I keep using the word poetry with you because it's
like the way you're telling the story about your family.
It's it's very much storytelling back in the day when
you used to eat meat, was it pork sausage.
Speaker 2 (05:57):
Whatever was available at that time. Has got five brothers,
so all of them do hunting and fishing and gaming
by trade. So they all do that on the side.
So sometimes my uncle will bring a whole bunch of
deer meat. Sometimes my dad would take whatever he found
that the wind Dixie down the street and make that.
So it's whatever was available. But most of the time
pork sausage, pork sauce, hot sausage, hot smoke sausage. Yeah,
(06:19):
the sausage.
Speaker 1 (06:24):
Then it's easy.
Speaker 2 (06:25):
All you do you heat it up it up, don't
burn it.
Speaker 1 (06:28):
Remember the Pink Poo place not far from here was
the hot sausage.
Speaker 2 (06:33):
From Jeans store. I know it was on episode of
a sumption I know it's crazy.
Speaker 1 (06:39):
Yo, but the hot sausage from there. So anyway, Yeah,
so sausage. I'll tell you what I did with this
to kind of create because you know the beyond meat.
I know they've got the sausages that are pre made. Yeah,
I guess they making a factory. But I don't know
what kind of flavor they putting in that they ain't
putting Tony's in there. They ain't put in enough garlic
pod and just enough, just enough to play it safe,
(07:02):
you know, for their target audience.
Speaker 2 (07:04):
We put some in there.
Speaker 1 (07:06):
Okay, So when you were growing up and you took
a bite of this, like, what is it that makes
you feel so comforted? What is the memory that you have?
Not just like I understand you know there's different sausages
and this and that, but like sitting down, you know,
we're in your kitchen, were you with your family? What
happened when you took a bite or smelled it being
cooked in the house.
Speaker 2 (07:26):
My dad has always been a full time musician, so
a lot of the time he was moving around, but
I remember a lot of the times when he was
able to control his own schedule. We need together so
it would be me my dad, my mom, my sister,
and my brother and we all eating together. So I
just remember the smell of corn rice and sausage making
me feel like, Okay, this is the time my family
(07:47):
is eating. It's not just when I refuse, you know,
it is look at each other and you know in
the face, we passed some jokes, talk about whatever is
going on, and just enjoy the presence of being a family.
Which after talking to some of the people I know
now you get older, you realize everybody didn't have the
same type of situation, right, So it allowed me to
put more value into who I was growing up. And
(08:09):
every bite is like family.
Speaker 1 (08:12):
Every bite is like family. Well, we're becoming brothers over
the past couple of years now, making little music videos
and this and that.
Speaker 2 (08:19):
Coast to coast, coast to coast, and also breaking bread
like sharing a meal with somebody's is like a spiritual thing.
It's like a connecting, bonding experience. And we've done that
across the country. That's wild.
Speaker 1 (08:30):
Big cities, West Coast, the biggest East Coast, and there's
only bigger ones to come. I gotta break down for
you what I did. Okay, I think the listeners are
curious as always. The recipe you can find in the
show notes. Check shondaland dot com get onto the discord.
This is crucials. I don't know what's beyond or impossible,
whatever brand it was of imitation meat. This is crucials. Sausage,
(08:53):
corn and right. So first things first, I had to
think corn. There's many ways you can eat corn, right.
I decided to do a semi creamed corn, right. So,
I don't know. I was just thinking, like, okay, I
got rice, and if there's not some sort of sauce,
because the imitation meat isn't going to render fat, you
know what I'm saying, Like, if this was just a sausage,
(09:15):
I might not have done a cream corn if I
was doing a report, because I would render the fat.
And then maybe I cooked the corn into that fat.
So I did butter a little milk to make kind
of like a roue with flour, and then I added
some seasoning and some green onion to that. Then I
added the corn, fresh corn to cob. Got it cooked. Honestly,
I just microwaved it. I don't know if people know
this about corn, for all you corn heads out there,
(09:39):
like people that do all this stuff. To get corn cooked,
just put it in a microwave for seven minutes and
then it's cooked. It's crazy, you know. I don't need
to spend thirty five minutes boiling water to put corn
in it, just to cook the corn.
Speaker 2 (09:50):
Come on, frozen corn sometime. Premiate corn is how you
make let me tell you. And that's the whole thing.
It's doing the best with what you have.
Speaker 1 (09:57):
One hundred percent. And that's what family does for you.
The family just makes it with what they got exactly
and green ice okay great.
Speaker 2 (10:05):
The older I got to realize how much vegetables added
more mass to what you're eating, so stop picking.
Speaker 1 (10:13):
That is true. So made the cream corn. We're gonna
get the dish over here to you, and told before
you take a bite, I gotta tell you what I
did with the Beyond meat. I actually couldn't find a
regular pack of this Beyond meat or whatever brand it was.
I can only find the pre made meatball plant based.
(10:34):
So what I had to do is I had to
mash those meatballs together. I'm assuming they had some kind
of touch of Italian seasoning quote unquote, but I added
some seasoned salt, paprika, a little bit of cayenne, A
little bit of you gotta put a cayenne, all right.
So this is the moment of truth. I have prepared
the sausage, corn and rice for cruise with the three
(10:58):
days they get my friend and let me know what
goes on in that mind of yours.
Speaker 2 (11:04):
I'm also with corn, rice and sausage because it's such
a like light list of ingredients. There's more for you
to eat.
Speaker 1 (11:11):
I agree, I have got one bite taken.
Speaker 2 (11:15):
When you hear your family, I'm telling you, yes, sir.
If I don't see none for three minutes because I'm processing.
Speaker 1 (11:24):
Another place, it's gonna get real quiet here.
Speaker 2 (11:28):
Only my body is here.
Speaker 1 (11:29):
There's only a physical representation of crucial here. His taste
buds have gone elsewhere. How's the presentation amazing?
Speaker 2 (11:38):
It is beautiful. The rice is full of not watering.
Speaker 1 (11:41):
Wow, what you think about the flavor of the sausage.
Speaker 2 (11:45):
Way better because at the time that you took to
season it. I move fast sometimes because I make music,
so it's a twenty four hour industry. Sometimes the studio
never closes. Sometimes when getting these meat alternatives, I might
not see he's in them. Additionally, so I'm like all right,
this is cool, but it's just checking off a list.
It's not an experience for.
Speaker 1 (12:06):
The listeners out there. We need to give crucial minute
to eat this food. He's not slowing down, you know.
Speaker 2 (12:12):
I was just thinking because the youtubok time to season it.
I was like, let me choose slower, let me get
all the flavorings, the full palette experience. And at times
I used to like, we ate that before bend because
you get sleepy if you eat a bunch of stuff like.
Speaker 1 (12:31):
Oh man, But I don't feel like this is too heavy,
and I think you celebrating because is that the benefit
to you of being a plant based protein consumers that
you're not getting hit with all that fat.
Speaker 2 (12:44):
My body takes a lot less time to digest what
I've eaten because grains and plant based products take a
shorter time to digest the meat does. Right, It's just
how it happened.
Speaker 1 (12:55):
Yeah, that's true. What they say meat is in your
intestinal track for like how many days, some kind of
weird seven days or something.
Speaker 2 (13:02):
Well, in a further we go into the future, it's
more alternatives.
Speaker 1 (13:05):
This is true. I mean the future of food is
plant based. I think that that is an absolute fact,
I probably need to do better about eating more plant based,
and plant based doesn't mean you need to buy imitation meat.
Speaker 2 (13:16):
I also feel like it's important for you to know
what's best for you, like your blood type, what you
might need, because being plant based can kind of change
certain levels of things for you, so you might have
to make up with them with like supplements or things
like that.
Speaker 1 (13:31):
Flaky biscuit does not condone the medical advice being given
by doctor Crucial.
Speaker 2 (13:35):
Especially when I'm mean Chloronis and I think Crucial is
trying to join the clean plate club. Really, like where's
the rest? It's just seasons.
Speaker 1 (13:46):
So well, I'm gonna put my ball down, bro, I'm
almost done.
Speaker 2 (13:52):
I'm not new to this, I am true to this.
Speaker 1 (13:55):
I'm gonna do this for the camera. So if you're
listening to this in your car, I'm gonna need y'all
to go peep the video content here because I got
to explain something about eating rice in a bowl when
you're at the last bite, all right, when you're at
to ensure that you get all of the rice. To
ensure that you get all of the bite, you got
(14:15):
to do this situation here where you bring the bowl
up and you basically shovel that bite directly into your mouth.
So bowl right by the mount. You don't got to
put your lips on it.
Speaker 2 (14:26):
H m hm. And that's a clean bowl, clean ball, baby,
clean plate club.
Speaker 1 (14:39):
We're rolling into commercials. Catch you after the break. Hey,
it's Brian again. Let's get back into it. So obviously
it was delicious, but the listeners are waiting to know
(15:03):
did this bring you back? Honestly, like the reality of
what you just experienced? Right, this is you sitting here
with me. This is plant based meat. Where did you go?
Speaker 2 (15:17):
You know? As I sit in that process this food
I just consumed, my eyes closed, and I go back
to a place being about between eleven and thirteen, having
dinner with my family, and then after that. My dad
also had an affinity for movies. It's senaphile. He loves movie.
(15:39):
We would watch these movies together and it wouldn't be
like always, hey, these are family movies. Sometimes they were
just good movies. Usually started like Harrison Ford classic action film,
The Fugitive Dump air Force one and The Fugitive bro Classic,
Timmy Lee Jones, Wesley Snipe.
Speaker 1 (15:58):
Marshall's us Shome Mom. Something they don't make movies like that.
They don't make movies like that no more.
Speaker 2 (16:04):
I think it's so submerged in action that the story
doesn't always line up. So it's like, hold on, one
hundred and twenty pound person just kicked the dude across
the room. Time out. Nah. But yeah, just that feeling
of being present with my family and as we've all
grown up. My mom's working on her doctorate right now,
(16:27):
so she's in school, so she's constantly moving around. My
dad manages my brother's band, but he's also the bass
player in the band, so they're always touring across the world.
I think they just look touring in Africa this year
and Europe this year. Wow. And my sister, she just
took a break from touring because she's been performing for
it feels like nine to ten years. She was the
(16:48):
lead in the Donna Summers musical and she was Donna Summers. Yeah,
so she was like, you know, I got a fiance
right now, and just take a second to breathe because
every day's always been Broadway level. So she just got
back from Australia.
Speaker 1 (17:02):
Damn.
Speaker 2 (17:03):
The constant moving around. It puts us all over the
place at all times. I remember growing up that sometimes
for New Years my dad would be performing at the
Brazilian Jazz Fest because that's the work of a traveling
musician of a NonStop industry. So that meal definitely put
me in a place where I remember being around my
family while we were all growing up together, before it
(17:23):
became you know, the constant Hey wow, working so hard. Damn.
Speaker 1 (17:28):
Then that's the whole point of Flaky Biscus man, Like,
we're trying to look at food as a different vehicle.
R right, It's not just nourishing yourself. It's family, it's memories.
It's like it's like bringing you back into different segments
of your life. And that's the whole point of food,
is nostalgia.
Speaker 2 (17:44):
That's crazy that you said a vehicle. I just said
that on a song to I said the music is
a vehicle. Don't forget the three and crew, Oh, because
we really use it to move ourselves. We use it
to move ideas, you know, how we house our progress.
Speaker 1 (17:56):
It's almost like this dish is a hub for you.
Your sister's out, your brother's out, your dad, everyone's out
making these crazy moves. But when you have a meal
like this, it brings you back to being together with them. Yes,
and that happens to me sometimes. My family's the same
where like my brother's in the navy. You know, I'm
in New York to do it all this kind of stuff,
and my mom's still in Louisiana and my sisters are
(18:19):
working too. But I'll eat something, I'll see something food related,
I'll smell something. I literally got to FaceTime my brother
like immediately just to like tell him about what I
just smelled or tasted.
Speaker 2 (18:32):
Broad this Your smell, your sense of taste, touch feelings
in general are extremely important, especially the ones we don't
have the power controlling. I can close my eyes and
put myself wherever I want to be. I can't turn
off my taste. Yeah, I can't turn off my smell.
So when it happens, it's immediately triggering. Yeah. So it's
like when that combination of food was close to my face,
(18:54):
I already knew where I was headed, Like I was
at the door and I was peaking in the liverpood.
As soon as I took that bite, I said down.
You know, after I choose and I digested, the fugitive
just started.
Speaker 1 (19:08):
That's real.
Speaker 2 (19:09):
I'm telling you. It's different. It's something in it. And
the same thing happens with music. When a certain beat
comes on, you just go to a place, you transport it.
Bro Yes, it's next dimensional.
Speaker 1 (19:19):
One hundred percent. Like I my focus is on food.
But I don't know how that feels as a musician
coming from a family of musicians to you know, like
if you get nostalgic over a beat that you hear.
You know, if a car passes by and there's a
song that maybe for ten years you've been trying to
remember how it went or something, and then it's like
randomly hear it and it's like, oh snap.
Speaker 2 (19:42):
Rot those songs that our moms used to clean the
house too, Yes, Like you know the ones you hear
and it's like, oh no, because I remember being in
the way, I remember not wanting to help you clean
up this house at all, because I'm time to play
video games, I'm trying to watch cartoons and you're locked
into yourself and this is your moment. Yeah, it's like
those songs. Hear those songs all the time.
Speaker 1 (20:01):
But those songs, they're not as important until you're older.
Speaker 2 (20:03):
Until you can fully appreciate them. These meals aren't because
it's like being in the water thinking about being a fish.
It's all around me, so while I'm in it, I
don't really know what it is. When I was eating
pizza for the longest, I just was like, Okay, I'm
just eating pizza because this was available. And then people
who would come to the studio and be like, yo,
you you know you always have pizza. You always have
the same kind of pizza from the same place, like,
(20:25):
and you really like it. And then they tried it
and it was like, oh, this ain't regular pizza, this
isn't Domino, No, this is from a Pizza Rea. This
is from somewhere that they care about a certain level
of quality. So it's like, Okay, you have an appreciation
for right, and it's something I love. I'd rather make
music about what I love than trying to I can't
dis pizza.
Speaker 1 (20:44):
Not even I can diss pizza. And we all know
that I like to this certain types of food. Uh
moved on out. So you know how you've been inspired
by food, But like, when did you realize you had
creative talents? You know, from sitting down and eating this corn,
sausage and rice to going into the studio for the
first time or realizing like man, I also am in
(21:07):
a produce music. Do you think it's like in your blood?
Speaker 2 (21:10):
I definitely think it's like a birthright blood family thing
because all of my entire family and my dad's how
mixed music, like him and his brothers and sisters were
in the community choir together. I think seven of the
twelve of them might be ordained ministers who also singing
their own choirs and have had music come out. My
dad's mom, I actually found a record she recorded with
her sisters that's an old gospel record. So it's always
(21:31):
been like music and family and southern spirituality together. So
what's the question again, I'm gonna tell you what just happened.
There's a piece of corn and it was seasoned, and
I was back in the living room and I was like,
this would be the part where I would miss the
movie to get.
Speaker 1 (21:50):
A little more food.
Speaker 3 (21:51):
And nobody's looking like, you know, you don't cut by
that pot with a spoon, and just yeah, let me
tell you remember, let me tell you right now, potter
rice in the kitchen is the most dangerous, dangerous, even
if it's just plain white rice, let alone, like a
John Balaars, I'm wondering how you went from oh, this
(22:13):
is a birthright, oh all my family music to really
step in the studio, really putting everything you've got into this.
Speaker 2 (22:19):
So the path that I chose, I was the first
in my giant family of musicians to start rapping. So
it took a while for me to feel like that
was also a part of it, because in traditional music
sometimes hip hop being a new element isn't always embraced.
It was like in two thousand and six and seven,
(22:39):
that's when I started Outlander, which was a collective of
artists that was I went to school with. I started
recording him in my room at my parents' house, started
recording myself and just making I made an anthem for
the high school and we did all of that, and
that's when I was like, you know what, I love this,
this is what I'm about to do. I think it
became real the older I got, when I was able
to apreciate the fact that I was even exposed to
(23:02):
certain elements of music and production. And I think the
more serious I began to take it, the more serious
my family began to take me with it. Because I
would put myself in different places that you know, you
might not think a rapper would just do I. I
made a song about eating pizza, so like, yeah, the
first moment was high school when I knew it was up. Man,
I still can't tell. That's crazy. Like I remember being
(23:23):
in New York with you and I was like, wow,
this is all off of a pizza song. Yeah, we
did jazz Fest last year. I'm looking out at more
people at a festival screaming for entertainment from me and
my friends that I've never seen before. Just as far
as the eyes can see, all you see is people
with their hands in the air singing I'm my dad five,
And it's like, Okay, this is real, real because the
(23:45):
jazz Fest is the type of place once you put
yourself in there and around those people, they kind of
want to see more of you. Yea. So it's we
get to go back this year, but being saved.
Speaker 1 (23:55):
But I'm you know, let me tell you some runnow.
Jazz Fest that's like I don't know, and food, going
to the James Beard Awards being nominated or something, right,
that's just like such a mark of respect, right, And.
Speaker 2 (24:08):
You know what's crazy. I remember being there with my
dad while he was playing bass with other people, and
I was just.
Speaker 3 (24:13):
Being like, where we at and while we're outside, all
these dads around here.
Speaker 1 (24:18):
The music is great, but I'm ready to go.
Speaker 2 (24:20):
You keep saying no, I can't get this food because
it's really overpriced, especially for a kid at the time,
probably wouldn't finished it or liked it. But it's like
now being there, I'm like, Oh, this is what this represents.
This represents the years of musical growth that come before
the historic jazz legends and black entertainment and black musicians
that have really carved out everything to be able for
(24:42):
us to exist where we exist now entertainment. So it's
like cool, I get to be a part of history.
Damnst song I wrote in twenty eighteen, that's crazy song
I wrote just bout myself, put my friends.
Speaker 1 (24:54):
On for the listeners. You better get on Spotify and
go look at five oo FO. And if you ain't
from New Orleans, youre gonna feel like you' from New
You gonna be blasting this on. You gonna come to
Marty girl, You're gonna probably move here. And I don't
even know what else what happened, that's what happens. Absolutely,
we'll be back after these messages from our sponsors. Enough
(25:31):
of that. Enough of that. Back to the interview. So
global Warming was it's a collective six of less friends.
How did this all come together? From your perspective, how
did you create or become a part of this vision
and what's the future of it?
Speaker 2 (25:51):
It started off the strength of my brother Pel, also artist, producer,
engineers andself sometimes too. We even call itself, but you know, like, yeah,
Pell is one of the hardest working people I've ever
had the privilege of working with and around. So we
met each other at Nesby Phipps's house, probably close to
ten years ago, and he was just like, Yo, what's up.
Speaker 1 (26:12):
I'm Jared.
Speaker 2 (26:12):
I don't even think he called himself Pel. He came
to my apartment when I was living in Canada. We
just played music for each other. We're just friends hanging out.
I think five years later that's when he started to
talk about you know, by that time, he had already
done tremendous things with different brands like Sour Patch Kids.
I think he did something with Skull Candy headphones, he
did something with song with g Easy yep. So Pel
(26:34):
was the closest to the actual functioning industry that I knew.
So he just started talking about the immense level of
talent that was here and how we should all you know,
come together to start moving together to improve the representation
of hip hop. And we're going to call it the
Globe Warm because we're heating it up.
Speaker 1 (26:52):
Ah, yeah, we cooking it out.
Speaker 2 (26:54):
Yeah. So we had the idea for We kept thinking
about it and working with different people who we knew
wanted to be a part of it, Sleeves like Dominic Mahama,
La Trainium, reaching out different people, Win and Nate Cameron.
The pandemic hit, we started working on records at the house.
So I remember one day I was working out and
then he had texted me a song and I think
I sent him a verse right back, like as soon
(27:16):
as I got to the house, recorded in my kitchen.
I was like, look, nobody's going anywhere. This is what
we're doing. This is what we're doing. He called me
back the next night, he was like, Yo, this is
crazy to do something else. It was four o'clock in
the morning. We're on FaceTime talking and he was like, wait,
are you cooking up? I was like, yeah, I just
started to beat I'm up right now. It's pitch black
outside nothing else is going on. So I made that
beat and sent it to him. He sent it back
(27:36):
with a hook in the verse, and then we ended
up putting another friend of our, Pasca, he's an artist
from here, and it became one of the singles for
the album. And then as we put this playlist the
songs together, he was like, man, we got to record
a couple together. So we called as many people as
were available, and we went to axim our gallery, the
black art gallery on Forret Street. Oh my, Cole Young,
he's got a studio on the back and for the
(27:58):
community cold will do whatever. So we brought everybody there
and we finished recorded five bel four. That's when Pale
recorded his very Sport because in the beginning it was
just me and Sleeves because me and Sleeves were next
to each other every day. Right, Yeah, we did that.
We came up with the rollout. He told me that
a company was interested in the idea of the project,
and he was like, Yo, this is the budget they're
talking about. This is what we're going to be able
(28:18):
to do. I still didn't believe what was happening. Yeah,
so we put it out. Juvenile shared it Currency shared it,
The Mayor New Orleans shared it, Double Excel, Complex Magazine,
all the platforms, and I was like, oh, it's okay,
like that. That's how global Warming came.
Speaker 1 (28:33):
You know, when I Bridget and I moved to New
Orleans in twenty twenty one briefly just to work on
various projects, and she was just doing a lot of
deep dive into music, into the music scene here, just
to get to know interesting people, and your name came up.
Global Warming came up, and this song came up, and
I put the video on as someone who is from
New Orleans. It gives me goosebumps.
Speaker 2 (28:55):
Still.
Speaker 1 (28:55):
I don't know if the camera can pick it up,
but just thinking about hearing that song and I know
that still being played in the you know you about
to perform at the Pelicans game.
Speaker 2 (29:03):
At the last game, and now we get to play
it at this game.
Speaker 1 (29:06):
I do truly encourage my listeners to give this song
a listen because it is especially if you're from New Orleans,
even if you're just from the South. Just to feel
the pride and just representation that y'all put on is
there's not been a song like that in a long
time that really made New Orleans feel like New Orleans.
Speaker 2 (29:23):
And you know what I like about it too. The
producer of this song is one of the people who
showed me how to make beats. He ended up passing
away during the pandemic.
Speaker 1 (29:32):
Wow.
Speaker 2 (29:32):
So we were able to give like eighty percent of
the song to his family.
Speaker 1 (29:37):
Wow.
Speaker 2 (29:37):
So like I get texts from his MoMA, thank you.
Check this came through. Like so that's like, Okay, I
left something bigger than myself that helped my my homies grown,
put my homies on stages like it got is going crazy.
Speaker 1 (29:52):
Wow. I mean you're leaving me speechless over here.
Speaker 3 (29:54):
Man.
Speaker 1 (29:55):
Again, sorry to hear about his passing, but I'm I'm
loving how you're continue doing the legacy, supporting the family,
spreading the love. You're just the kind of person that
spreads love.
Speaker 2 (30:06):
Man. We don't always get to control the circumstances, but
you know you can use.
Speaker 1 (30:10):
Them to I appreciate you sharing all of that. You know.
Here at Flaky Biscuit, we love to listen to the
deepest parts of our guest's mind, even if it's a
little bit sentimental. But we also like to have some
fun and that that brings me into the next segment
of our show, we are doing our flaky game and
(30:36):
you are not prepared for this second tell you. I
don't even know if Nick is prepared for this, but
Nick is our iHeart producer. Shout out Nick, if you
could get our theme song for the Flaky Biscuit podcast played.
Our game is going to beat to freestyle over it.
We're gonna go bar for bar.
Speaker 2 (30:54):
Okay.
Speaker 1 (30:55):
The goal of this game is for us to get
ten bars together. Ten bars. Number of bars that's too many.
Speaker 2 (31:02):
No, it just goes like for eight, twelve, sixteen.
Speaker 1 (31:07):
I'm a baker.
Speaker 3 (31:08):
You're waiting for that last one and they're like, nope,
I'm a baker that wraps twelve bars.
Speaker 1 (31:13):
Yeah, are you metric bars? This is the first Flaky freestyle,
maybe the first and last. For the listeners that don't know.
Crucial made the theme song for this podcast. It's really excellent.
We use kitchen sounds that we recorded together, and you
just made the magic happen.
Speaker 2 (31:31):
Oh man, this is so crazy.
Speaker 1 (31:33):
We're ready. You're going first by the you're driving the
first bark.
Speaker 2 (31:46):
Okay, why why? Why? Okay? I heard you like biscuits, baby.
Speaker 1 (31:53):
You know I make biscuit crazy.
Speaker 2 (31:55):
Yeah, you know, I wake up, eat them grits and gravy.
Speaker 1 (31:59):
You know, I just had a big old baby.
Speaker 2 (32:01):
Louisiana out that water color like the Navy.
Speaker 1 (32:04):
He out classim because I am just a baker.
Speaker 2 (32:07):
Uh huh, throw me that life. God, I guess to.
Speaker 1 (32:09):
Save you'll let me put some gravy on it for you.
Speaker 2 (32:13):
Okay, you know I'm rising just like yeast.
Speaker 1 (32:16):
Uh, but I got baking powdered.
Speaker 2 (32:19):
Yeah, you better practice with you, rich, I better practice
what bleach big d oh g I'm out.
Speaker 1 (32:28):
Wow, I wish I had better bars.
Speaker 2 (32:31):
Hey, let's visit Pari capiche.
Speaker 1 (32:36):
We're gonna run it back one more time now that
I want him up. I didn't expect Crucial to come
through that strong. Uh, we're gonna were gonna run back.
Speaker 2 (32:44):
You bring the best out me. I remember when we
made but my croissant. I'm like, I'm only doing this
because you're here.
Speaker 1 (32:52):
Let's get the beat, go back. We're going We're going
around to real quick flaky hmm. Yeah, I'm gonna run
it first. Huh huh, we're talking biscus. That's flaky.
Speaker 2 (33:12):
Oh okay, that was the right.
Speaker 1 (33:20):
You want that.
Speaker 2 (33:24):
Hey, sometimes I forget man, I go crazy.
Speaker 1 (33:27):
All right, all right, I thought you was gonna keep
going for some reason. I was like, yeah, I got
my work cut out for me. Thank you, Thank you. Nick.
The Flaky reestyle is not a representation of our new
track dropping called the Biscuit Drop on the theme It's
Gonna be on point. That was what nobody was ready for.
We're talking biscus. That's flaky. Yeah, you know we do acapella.
Speaker 2 (33:55):
Okay, I am a rather dapper fella.
Speaker 1 (34:00):
Oh I love it. Man, Hey, listen. As you know,
on the show, we love to end our episodes highlighting
different organizations that mean something to you, mean something to
your community. I really love the passion and energy that
you have for the city of New Orleans and doing
everything you can to continue to improve it. So let
us know what is Son of Saint. How can we
(34:22):
be a part and contribute to this organization?
Speaker 2 (34:24):
Right? Son of Us saying is an organization that helps
to mentor New Orleans youth whose fathers have been affected
by like violence or just things of that nature. One
of my close friends is a really big part of
the organization. His name is Shekuil Cosey. Yeah, like they
had me come speak to the kids, and I was like,
you know, this is kind of the only thing that
I feel my personally influence a better change for the world.
(34:49):
Making sure the people who might need assistance and being
guided to the right places get that, you know, get
that guidance.
Speaker 1 (34:54):
Yeah.
Speaker 2 (34:55):
Matter of fact, they invited me once to the same
pizza place that I used to love eating when I
was growing The place I'm eating pizza about. They had
like a day where they brought all the kids in
and let them make their own pizza. Wow. So and
I was eating pizza with them. Some of them was
like you was like like Myzirella. I was like, you
is lost.
Speaker 1 (35:16):
We need y'all need we need Mozirella training for that.
Speaker 2 (35:20):
Was a great experience. You know, that's like looking at
the future and seeing where it's going.
Speaker 1 (35:24):
Wow, So how can we help? I mean for people
that are based in New Orleans, for people that are
based in different parts of the country. You know, it's
there a way to send support.
Speaker 2 (35:33):
Go to the Son of a Saint on Instagram, go
to the website that's the same Instagram. I also like
that they have their own pizza and every time I
order that pizza, the SOS pieceas son of the Sant Pizza.
It donates a dollar too, so it's like there's a
bunch of cool stuff that's all connected.
Speaker 1 (35:48):
Crew, my dog my g Crucial, thank you so much
for pomming through sliding through the Flaky Biscuit podcast Crucial.
Oh that was the one that was it the perfect
Yeah man, I let you boy man, thank you for
coming by, Love you brother, Thanks for listening, y'all. You
(36:09):
can find my recipe, my version of corn and sausage
over rice on Shondaland dot com. And I really want
to know how this one goes, because this is this
is ultimate comfort food. I bet y'all are going to
really really love this. It's a nice plate of food
when you're you know, maybe it's a cold day or
something like that and you want to sit down and
have a nice hearty plate. Tag me at Artists and Brian,
(36:31):
tag Crucial at I Crucial and that's ik R three
W C I A L. Don't forget to tag Shondaland
as well. You really want to see your process, see
how you react to the dish when you taste it.
Get in that discord chat with our other listeners Chat
directly with me about it and tell us how you
did the advice I can give you here because I
(36:51):
use that plant based meat, I wanted to cream the
corn to add a little bit of kind of moisture
to the dish. So that would be my tip. If
you're using plant based meat, eat make sure you season
it up with some seasoned salt and some pepper and
whatever it is that you want to put into it
like it's a sausage to make your dish delicious. Also,
make sure that you take a look at everything that
(37:12):
Son of a Saint is doing to give young boys
the tools to become productive men at Sonofasaint dot org.
Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,
Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer
is Bridget Kenna and our editor and producer is Nicholas Harder,
with music by Crucial. Recipes from Flaky Biscuit can be
(37:35):
found each week on Shondaland dot com. Subscribe to the
Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit
is a production of Shondaland Audio in partnership with iHeartRadio.
For more podcasts from Shondaland Audio, visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flakey Biscuit. All right. Each episode
we're cooking up delicious morsels of nostalgia, oh nostalah, meals
and recipes that have comforted and guided our guests to success.
(00:23):
And that means that each episode, I'm creating a recipe
from scratch with it seems like very little information these
days to figure out what exactly they mama was putting
in their food. I'm like, what's your nostalgia meal? Three words?
I'm like, all right, bet So each episode, you know,
we're talking about how food plays such an important role
(00:44):
in our lives, and we really want to dive in
and understand how this familiarity has forged a path forward,
not just for a successful career, but for real change
in our communities. As y'all know, I'm Brian Ford. In
case you didn't know, now you know, and in the
kitchen today it's very very, very special, special part of
the New Orleans music scene. My guest today is a
(01:06):
multiple award nominated New Orleans based hip hop artist, producer, engineer,
member of the acclaimed collective global warming. Yeah, please welcome
my friend and fellow pizza lover and also the man
who bought the Flaky Biscuit theme song to life Cruise Show,
Cruse Show, Cruise Show Show, Cruise Show show. Hold on a.
Speaker 2 (01:32):
Cruise show, it has to be a vote show.
Speaker 1 (01:35):
Oh shoot, you did something different type stuff right there?
What's going on? My friend? Thank you for joining us
in the kitchen today. How are you?
Speaker 2 (01:44):
I'm good man. Thanks for having.
Speaker 1 (01:46):
Absolutely it only made sense to want to chat with you,
get into your brain about food because you apparently like
to make music about food.
Speaker 2 (01:55):
Do you know? We have a wonderful little song called
Home Say.
Speaker 1 (02:00):
For those that haven't seen the Home Slice music video.
Crucial and I dressed up in Pizza Slice costumes on
the levee in New Orleans and rapped our song about
making pizza.
Speaker 2 (02:11):
But it's dressing up. If it's who we are, it's
just a day in the life pizza kind of SuDS.
Speaker 1 (02:17):
I suppose it is who we are. We met because
you made a song called eating Pizza. I did, and
Bridget and I was like, Yo, check out this, what
is this? I was like, I need to make pizza.
Paze man, You know what I'm saying, what was your
inspiration behind the song eating Pizza.
Speaker 2 (02:32):
Well, honestly, at the time, that was one of the
first singles I put out when I began working on
music full time, and the only thing that was open
in the area every day when it was time for
me to feel hungry enough and ready to pause the
work I was doing to eat was a pizza place
down the street. So it turned into my comfort food
because this is my only food. This is a time
when I was trying to be as much in the
(02:53):
studio as possible. I think the first month of twenty nineteen,
I spent thirty days in the studio twice, but I
spent thirty days in the studio, So I've tested that
with keeping me going in my survival and being alive
in music. Wow.
Speaker 1 (03:07):
So even though I made you something different today, it
sounds like pizza might have been number two on your list.
Speaker 2 (03:12):
Oh yeah, I mean you asked me about nostalgia. You know,
comfort food and comfort goes to certain places. So that's
the one I gave you about me growing up. But
as far as me growing in my career, that's where
piece it comes in.
Speaker 1 (03:27):
I like how you're able to kind of separate, the
difference between growing up and having those the memories of
formation right as a human, not just about music, and
then you're also able to have the nostalgia about your
career and your path forward. You might need to start
putting out like a nostalgia breakdown list for people to
be like, look, this is the nostalgia of like home. Yes,
(03:49):
it's a nostalgia community.
Speaker 2 (03:50):
You know, when you work in entertainment, sometimes the worlds
do merge, but there are things that are definitely separate.
Because before we were in front of cameras, before we're
doing music, we already had stories that we were involved
in their lives. Yeah, so this the meal that we
have today is a reflection of my actual life as
opposed to where I was able to grow.
Speaker 1 (04:10):
Ooh, that's clearly a poet. I bet the listeners right
now are just like salivating and wondering what exactly did
you have me making? What is you? Why don't you
tell us what it is? Tell us the flavors and
smells and tastes about this growing up that you had,
and then we'll talk about what I did to make
it for you.
Speaker 2 (04:28):
Okay, I'm from the South, or my dad is from
the South. My mom is from Chicago, but still her
grandmother is from Memphis. But my dad being from Colonna, Louisiana,
which is somewhere in Saint Charles Parish that four or
five streets most people never heard of. But he had
eleven siblings. So my grandmother has twelve kids, six boys,
six girls. In that equation, you know, you figure out
(04:51):
that less is more when trying to keep a family
alive and surviving, especially in the circumstances that they had
because they weren't making much. I think my grandmother was
born on a planentation and lucy, so it's like a
lot of growth that happened immediately. So in part of that,
my dad embraced the lessons more attitude when it comes
down to his movements and it's cooking and everything like that.
(05:12):
So some days it was corn rice and sausage. So
today we have an amazing dish. It seems of corn
rice and some beyond sausage. Because in my own growth
that I kind of grew away from consuming traditional animal
based products, like twenty twelve is the last time I
remember eating chicken, and then so this twenty twelve hit,
(05:33):
then I kind of was like, you know what, let
me try not eat and meat and just kind of
eat seafood or fish when I feel like it's time
for it. And so now we have some beyond rice
and sausage.
Speaker 1 (05:44):
Let me let me tell you, I really like the
I keep using the word poetry with you because it's
like the way you're telling the story about your family.
It's it's very much storytelling back in the day when
you used to eat meat, was it pork sausage.
Speaker 2 (05:57):
Whatever was available at that time. Has got five brothers,
so all of them do hunting and fishing and gaming
by trade. So they all do that on the side.
So sometimes my uncle will bring a whole bunch of
deer meat. Sometimes my dad would take whatever he found
that the wind Dixie down the street and make that.
So it's whatever was available. But most of the time
pork sausage, pork sauce, hot sausage, hot smoke sausage. Yeah,
(06:19):
the sausage.
Speaker 1 (06:24):
Then it's easy.
Speaker 2 (06:25):
All you do you heat it up it up, don't
burn it.
Speaker 1 (06:28):
Remember the Pink Poo place not far from here was
the hot sausage.
Speaker 2 (06:33):
From Jeans store. I know it was on episode of
a sumption I know it's crazy.
Speaker 1 (06:39):
Yo, but the hot sausage from there. So anyway, Yeah,
so sausage. I'll tell you what I did with this
to kind of create because you know the beyond meat.
I know they've got the sausages that are pre made. Yeah,
I guess they making a factory. But I don't know
what kind of flavor they putting in that they ain't
putting Tony's in there. They ain't put in enough garlic
pod and just enough, just enough to play it safe,
(07:02):
you know, for their target audience.
Speaker 2 (07:04):
We put some in there.
Speaker 1 (07:06):
Okay, So when you were growing up and you took
a bite of this, like, what is it that makes
you feel so comforted? What is the memory that you have?
Not just like I understand you know there's different sausages
and this and that, but like sitting down, you know,
we're in your kitchen, were you with your family? What
happened when you took a bite or smelled it being
cooked in the house.
Speaker 2 (07:26):
My dad has always been a full time musician, so
a lot of the time he was moving around, but
I remember a lot of the times when he was
able to control his own schedule. We need together so
it would be me my dad, my mom, my sister,
and my brother and we all eating together. So I
just remember the smell of corn rice and sausage making
me feel like, Okay, this is the time my family
(07:47):
is eating. It's not just when I refuse, you know,
it is look at each other and you know in
the face, we passed some jokes, talk about whatever is
going on, and just enjoy the presence of being a family.
Which after talking to some of the people I know
now you get older, you realize everybody didn't have the
same type of situation, right, So it allowed me to
put more value into who I was growing up. And
(08:09):
every bite is like family.
Speaker 1 (08:12):
Every bite is like family. Well, we're becoming brothers over
the past couple of years now, making little music videos
and this and that.
Speaker 2 (08:19):
Coast to coast, coast to coast, and also breaking bread
like sharing a meal with somebody's is like a spiritual thing.
It's like a connecting, bonding experience. And we've done that
across the country. That's wild.
Speaker 1 (08:30):
Big cities, West Coast, the biggest East Coast, and there's
only bigger ones to come. I gotta break down for
you what I did. Okay, I think the listeners are
curious as always. The recipe you can find in the
show notes. Check shondaland dot com get onto the discord.
This is crucials. I don't know what's beyond or impossible,
whatever brand it was of imitation meat. This is crucials. Sausage,
(08:53):
corn and right. So first things first, I had to
think corn. There's many ways you can eat corn, right.
I decided to do a semi creamed corn, right. So,
I don't know. I was just thinking, like, okay, I
got rice, and if there's not some sort of sauce,
because the imitation meat isn't going to render fat, you
know what I'm saying, Like, if this was just a sausage,
(09:15):
I might not have done a cream corn if I
was doing a report, because I would render the fat.
And then maybe I cooked the corn into that fat.
So I did butter a little milk to make kind
of like a roue with flour, and then I added
some seasoning and some green onion to that. Then I
added the corn, fresh corn to cob. Got it cooked. Honestly,
I just microwaved it. I don't know if people know
this about corn, for all you corn heads out there,
(09:39):
like people that do all this stuff. To get corn cooked,
just put it in a microwave for seven minutes and
then it's cooked. It's crazy, you know. I don't need
to spend thirty five minutes boiling water to put corn
in it, just to cook the corn.
Speaker 2 (09:50):
Come on, frozen corn sometime. Premiate corn is how you
make let me tell you. And that's the whole thing.
It's doing the best with what you have.
Speaker 1 (09:57):
One hundred percent. And that's what family does for you.
The family just makes it with what they got exactly
and green ice okay great.
Speaker 2 (10:05):
The older I got to realize how much vegetables added
more mass to what you're eating, so stop picking.
Speaker 1 (10:13):
That is true. So made the cream corn. We're gonna
get the dish over here to you, and told before
you take a bite, I gotta tell you what I
did with the Beyond meat. I actually couldn't find a
regular pack of this Beyond meat or whatever brand it was.
I can only find the pre made meatball plant based.
(10:34):
So what I had to do is I had to
mash those meatballs together. I'm assuming they had some kind
of touch of Italian seasoning quote unquote, but I added
some seasoned salt, paprika, a little bit of cayenne, A
little bit of you gotta put a cayenne, all right.
So this is the moment of truth. I have prepared
the sausage, corn and rice for cruise with the three
(10:58):
days they get my friend and let me know what
goes on in that mind of yours.
Speaker 2 (11:04):
I'm also with corn, rice and sausage because it's such
a like light list of ingredients. There's more for you
to eat.
Speaker 1 (11:11):
I agree, I have got one bite taken.
Speaker 2 (11:15):
When you hear your family, I'm telling you, yes, sir.
If I don't see none for three minutes because I'm processing.
Speaker 1 (11:24):
Another place, it's gonna get real quiet here.
Speaker 2 (11:28):
Only my body is here.
Speaker 1 (11:29):
There's only a physical representation of crucial here. His taste
buds have gone elsewhere. How's the presentation amazing?
Speaker 2 (11:38):
It is beautiful. The rice is full of not watering.
Speaker 1 (11:41):
Wow, what you think about the flavor of the sausage.
Speaker 2 (11:45):
Way better because at the time that you took to
season it. I move fast sometimes because I make music,
so it's a twenty four hour industry. Sometimes the studio
never closes. Sometimes when getting these meat alternatives, I might
not see he's in them. Additionally, so I'm like all right,
this is cool, but it's just checking off a list.
It's not an experience for.
Speaker 1 (12:06):
The listeners out there. We need to give crucial minute
to eat this food. He's not slowing down, you know.
Speaker 2 (12:12):
I was just thinking because the youtubok time to season it.
I was like, let me choose slower, let me get
all the flavorings, the full palette experience. And at times
I used to like, we ate that before bend because
you get sleepy if you eat a bunch of stuff like.
Speaker 1 (12:31):
Oh man, But I don't feel like this is too heavy,
and I think you celebrating because is that the benefit
to you of being a plant based protein consumers that
you're not getting hit with all that fat.
Speaker 2 (12:44):
My body takes a lot less time to digest what
I've eaten because grains and plant based products take a
shorter time to digest the meat does. Right, It's just
how it happened.
Speaker 1 (12:55):
Yeah, that's true. What they say meat is in your
intestinal track for like how many days, some kind of
weird seven days or something.
Speaker 2 (13:02):
Well, in a further we go into the future, it's
more alternatives.
Speaker 1 (13:05):
This is true. I mean the future of food is
plant based. I think that that is an absolute fact,
I probably need to do better about eating more plant based,
and plant based doesn't mean you need to buy imitation meat.
Speaker 2 (13:16):
I also feel like it's important for you to know
what's best for you, like your blood type, what you
might need, because being plant based can kind of change
certain levels of things for you, so you might have
to make up with them with like supplements or things
like that.
Speaker 1 (13:31):
Flaky biscuit does not condone the medical advice being given
by doctor Crucial.
Speaker 2 (13:35):
Especially when I'm mean Chloronis and I think Crucial is
trying to join the clean plate club. Really, like where's
the rest? It's just seasons.
Speaker 1 (13:46):
So well, I'm gonna put my ball down, bro, I'm
almost done.
Speaker 2 (13:52):
I'm not new to this, I am true to this.
Speaker 1 (13:55):
I'm gonna do this for the camera. So if you're
listening to this in your car, I'm gonna need y'all
to go peep the video content here because I got
to explain something about eating rice in a bowl when
you're at the last bite, all right, when you're at
to ensure that you get all of the rice. To
ensure that you get all of the bite, you got
(14:15):
to do this situation here where you bring the bowl
up and you basically shovel that bite directly into your mouth.
So bowl right by the mount. You don't got to
put your lips on it.
Speaker 2 (14:26):
H m hm. And that's a clean bowl, clean ball, baby,
clean plate club.
Speaker 1 (14:39):
We're rolling into commercials. Catch you after the break. Hey,
it's Brian again. Let's get back into it. So obviously
it was delicious, but the listeners are waiting to know
(15:03):
did this bring you back? Honestly, like the reality of
what you just experienced? Right, this is you sitting here
with me. This is plant based meat. Where did you go?
Speaker 2 (15:17):
You know? As I sit in that process this food
I just consumed, my eyes closed, and I go back
to a place being about between eleven and thirteen, having
dinner with my family, and then after that. My dad
also had an affinity for movies. It's senaphile. He loves movie.
(15:39):
We would watch these movies together and it wouldn't be
like always, hey, these are family movies. Sometimes they were
just good movies. Usually started like Harrison Ford classic action film,
The Fugitive Dump air Force one and The Fugitive bro Classic,
Timmy Lee Jones, Wesley Snipe.
Speaker 1 (15:58):
Marshall's us Shome Mom. Something they don't make movies like that.
They don't make movies like that no more.
Speaker 2 (16:04):
I think it's so submerged in action that the story
doesn't always line up. So it's like, hold on, one
hundred and twenty pound person just kicked the dude across
the room. Time out. Nah. But yeah, just that feeling
of being present with my family and as we've all
grown up. My mom's working on her doctorate right now,
(16:27):
so she's in school, so she's constantly moving around. My
dad manages my brother's band, but he's also the bass
player in the band, so they're always touring across the world.
I think they just look touring in Africa this year
and Europe this year. Wow. And my sister, she just
took a break from touring because she's been performing for
it feels like nine to ten years. She was the
(16:48):
lead in the Donna Summers musical and she was Donna Summers. Yeah,
so she was like, you know, I got a fiance
right now, and just take a second to breathe because
every day's always been Broadway level. So she just got
back from Australia.
Speaker 1 (17:02):
Damn.
Speaker 2 (17:03):
The constant moving around. It puts us all over the
place at all times. I remember growing up that sometimes
for New Years my dad would be performing at the
Brazilian Jazz Fest because that's the work of a traveling
musician of a NonStop industry. So that meal definitely put
me in a place where I remember being around my
family while we were all growing up together, before it
(17:23):
became you know, the constant Hey wow, working so hard. Damn.
Speaker 1 (17:28):
Then that's the whole point of Flaky Biscus man, Like,
we're trying to look at food as a different vehicle.
R right, It's not just nourishing yourself. It's family, it's memories.
It's like it's like bringing you back into different segments
of your life. And that's the whole point of food,
is nostalgia.
Speaker 2 (17:44):
That's crazy that you said a vehicle. I just said
that on a song to I said the music is
a vehicle. Don't forget the three and crew, Oh, because
we really use it to move ourselves. We use it
to move ideas, you know, how we house our progress.
Speaker 1 (17:56):
It's almost like this dish is a hub for you.
Your sister's out, your brother's out, your dad, everyone's out
making these crazy moves. But when you have a meal
like this, it brings you back to being together with them. Yes,
and that happens to me sometimes. My family's the same
where like my brother's in the navy. You know, I'm
in New York to do it all this kind of stuff,
and my mom's still in Louisiana and my sisters are
(18:19):
working too. But I'll eat something, I'll see something food related,
I'll smell something. I literally got to FaceTime my brother
like immediately just to like tell him about what I
just smelled or tasted.
Speaker 2 (18:32):
Broad this Your smell, your sense of taste, touch feelings
in general are extremely important, especially the ones we don't
have the power controlling. I can close my eyes and
put myself wherever I want to be. I can't turn
off my taste. Yeah, I can't turn off my smell.
So when it happens, it's immediately triggering. Yeah. So it's
like when that combination of food was close to my face,
(18:54):
I already knew where I was headed, Like I was
at the door and I was peaking in the liverpood.
As soon as I took that bite, I said down.
You know, after I choose and I digested, the fugitive
just started.
Speaker 1 (19:08):
That's real.
Speaker 2 (19:09):
I'm telling you. It's different. It's something in it. And
the same thing happens with music. When a certain beat
comes on, you just go to a place, you transport it.
Bro Yes, it's next dimensional.
Speaker 1 (19:19):
One hundred percent. Like I my focus is on food.
But I don't know how that feels as a musician
coming from a family of musicians to you know, like
if you get nostalgic over a beat that you hear.
You know, if a car passes by and there's a
song that maybe for ten years you've been trying to
remember how it went or something, and then it's like
randomly hear it and it's like, oh snap.
Speaker 2 (19:42):
Rot those songs that our moms used to clean the
house too, Yes, Like you know the ones you hear
and it's like, oh no, because I remember being in
the way, I remember not wanting to help you clean
up this house at all, because I'm time to play
video games, I'm trying to watch cartoons and you're locked
into yourself and this is your moment. Yeah, it's like
those songs. Hear those songs all the time.
Speaker 1 (20:01):
But those songs, they're not as important until you're older.
Speaker 2 (20:03):
Until you can fully appreciate them. These meals aren't because
it's like being in the water thinking about being a fish.
It's all around me, so while I'm in it, I
don't really know what it is. When I was eating
pizza for the longest, I just was like, Okay, I'm
just eating pizza because this was available. And then people
who would come to the studio and be like, yo,
you you know you always have pizza. You always have
the same kind of pizza from the same place, like,
(20:25):
and you really like it. And then they tried it
and it was like, oh, this ain't regular pizza, this
isn't Domino, No, this is from a Pizza Rea. This
is from somewhere that they care about a certain level
of quality. So it's like, Okay, you have an appreciation
for right, and it's something I love. I'd rather make
music about what I love than trying to I can't
dis pizza.
Speaker 1 (20:44):
Not even I can diss pizza. And we all know
that I like to this certain types of food. Uh
moved on out. So you know how you've been inspired
by food, But like, when did you realize you had
creative talents? You know, from sitting down and eating this corn,
sausage and rice to going into the studio for the
first time or realizing like man, I also am in
(21:07):
a produce music. Do you think it's like in your blood?
Speaker 2 (21:10):
I definitely think it's like a birthright blood family thing
because all of my entire family and my dad's how
mixed music, like him and his brothers and sisters were
in the community choir together. I think seven of the
twelve of them might be ordained ministers who also singing
their own choirs and have had music come out. My
dad's mom, I actually found a record she recorded with
her sisters that's an old gospel record. So it's always
(21:31):
been like music and family and southern spirituality together. So
what's the question again, I'm gonna tell you what just happened.
There's a piece of corn and it was seasoned, and
I was back in the living room and I was like,
this would be the part where I would miss the
movie to get.
Speaker 1 (21:50):
A little more food.
Speaker 3 (21:51):
And nobody's looking like, you know, you don't cut by
that pot with a spoon, and just yeah, let me
tell you remember, let me tell you right now, potter
rice in the kitchen is the most dangerous, dangerous, even
if it's just plain white rice, let alone, like a
John Balaars, I'm wondering how you went from oh, this
(22:13):
is a birthright, oh all my family music to really
step in the studio, really putting everything you've got into this.
Speaker 2 (22:19):
So the path that I chose, I was the first
in my giant family of musicians to start rapping. So
it took a while for me to feel like that
was also a part of it, because in traditional music
sometimes hip hop being a new element isn't always embraced.
It was like in two thousand and six and seven,
(22:39):
that's when I started Outlander, which was a collective of
artists that was I went to school with. I started
recording him in my room at my parents' house, started
recording myself and just making I made an anthem for
the high school and we did all of that, and
that's when I was like, you know what, I love this,
this is what I'm about to do. I think it
became real the older I got, when I was able
to apreciate the fact that I was even exposed to
(23:02):
certain elements of music and production. And I think the
more serious I began to take it, the more serious
my family began to take me with it. Because I
would put myself in different places that you know, you
might not think a rapper would just do I. I
made a song about eating pizza, so like, yeah, the
first moment was high school when I knew it was up. Man,
I still can't tell. That's crazy. Like I remember being
(23:23):
in New York with you and I was like, wow,
this is all off of a pizza song. Yeah, we
did jazz Fest last year. I'm looking out at more
people at a festival screaming for entertainment from me and
my friends that I've never seen before. Just as far
as the eyes can see, all you see is people
with their hands in the air singing I'm my dad five,
And it's like, Okay, this is real, real because the
(23:45):
jazz Fest is the type of place once you put
yourself in there and around those people, they kind of
want to see more of you. Yea. So it's we
get to go back this year, but being saved.
Speaker 1 (23:55):
But I'm you know, let me tell you some runnow.
Jazz Fest that's like I don't know, and food, going
to the James Beard Awards being nominated or something, right,
that's just like such a mark of respect, right, And.
Speaker 2 (24:08):
You know what's crazy. I remember being there with my
dad while he was playing bass with other people, and
I was just.
Speaker 3 (24:13):
Being like, where we at and while we're outside, all
these dads around here.
Speaker 1 (24:18):
The music is great, but I'm ready to go.
Speaker 2 (24:20):
You keep saying no, I can't get this food because
it's really overpriced, especially for a kid at the time,
probably wouldn't finished it or liked it. But it's like
now being there, I'm like, Oh, this is what this represents.
This represents the years of musical growth that come before
the historic jazz legends and black entertainment and black musicians
that have really carved out everything to be able for
(24:42):
us to exist where we exist now entertainment. So it's
like cool, I get to be a part of history.
Damnst song I wrote in twenty eighteen, that's crazy song
I wrote just bout myself, put my friends.
Speaker 1 (24:54):
On for the listeners. You better get on Spotify and
go look at five oo FO. And if you ain't
from New Orleans, youre gonna feel like you' from New
You gonna be blasting this on. You gonna come to
Marty girl, You're gonna probably move here. And I don't
even know what else what happened, that's what happens. Absolutely,
we'll be back after these messages from our sponsors. Enough
(25:31):
of that. Enough of that. Back to the interview. So
global Warming was it's a collective six of less friends.
How did this all come together? From your perspective, how
did you create or become a part of this vision
and what's the future of it?
Speaker 2 (25:51):
It started off the strength of my brother Pel, also artist, producer,
engineers andself sometimes too. We even call itself, but you know, like, yeah,
Pell is one of the hardest working people I've ever
had the privilege of working with and around. So we
met each other at Nesby Phipps's house, probably close to
ten years ago, and he was just like, Yo, what's up.
Speaker 1 (26:12):
I'm Jared.
Speaker 2 (26:12):
I don't even think he called himself Pel. He came
to my apartment when I was living in Canada. We
just played music for each other. We're just friends hanging out.
I think five years later that's when he started to
talk about you know, by that time, he had already
done tremendous things with different brands like Sour Patch Kids.
I think he did something with Skull Candy headphones, he
did something with song with g Easy yep. So Pel
(26:34):
was the closest to the actual functioning industry that I knew.
So he just started talking about the immense level of
talent that was here and how we should all you know,
come together to start moving together to improve the representation
of hip hop. And we're going to call it the
Globe Warm because we're heating it up.
Speaker 1 (26:52):
Ah, yeah, we cooking it out.
Speaker 2 (26:54):
Yeah. So we had the idea for We kept thinking
about it and working with different people who we knew
wanted to be a part of it, Sleeves like Dominic Mahama,
La Trainium, reaching out different people, Win and Nate Cameron.
The pandemic hit, we started working on records at the house.
So I remember one day I was working out and
then he had texted me a song and I think
I sent him a verse right back, like as soon
(27:16):
as I got to the house, recorded in my kitchen.
I was like, look, nobody's going anywhere. This is what
we're doing. This is what we're doing. He called me
back the next night, he was like, Yo, this is
crazy to do something else. It was four o'clock in
the morning. We're on FaceTime talking and he was like, wait,
are you cooking up? I was like, yeah, I just
started to beat I'm up right now. It's pitch black
outside nothing else is going on. So I made that
beat and sent it to him. He sent it back
(27:36):
with a hook in the verse, and then we ended
up putting another friend of our, Pasca, he's an artist
from here, and it became one of the singles for
the album. And then as we put this playlist the
songs together, he was like, man, we got to record
a couple together. So we called as many people as
were available, and we went to axim our gallery, the
black art gallery on Forret Street. Oh my, Cole Young,
he's got a studio on the back and for the
(27:58):
community cold will do whatever. So we brought everybody there
and we finished recorded five bel four. That's when Pale
recorded his very Sport because in the beginning it was
just me and Sleeves because me and Sleeves were next
to each other every day. Right, Yeah, we did that.
We came up with the rollout. He told me that
a company was interested in the idea of the project,
and he was like, Yo, this is the budget they're
talking about. This is what we're going to be able
(28:18):
to do. I still didn't believe what was happening. Yeah,
so we put it out. Juvenile shared it Currency shared it,
The Mayor New Orleans shared it, Double Excel, Complex Magazine,
all the platforms, and I was like, oh, it's okay,
like that. That's how global Warming came.
Speaker 1 (28:33):
You know, when I Bridget and I moved to New
Orleans in twenty twenty one briefly just to work on
various projects, and she was just doing a lot of
deep dive into music, into the music scene here, just
to get to know interesting people, and your name came up.
Global Warming came up, and this song came up, and
I put the video on as someone who is from
New Orleans. It gives me goosebumps.
Speaker 2 (28:55):
Still.
Speaker 1 (28:55):
I don't know if the camera can pick it up,
but just thinking about hearing that song and I know
that still being played in the you know you about
to perform at the Pelicans game.
Speaker 2 (29:03):
At the last game, and now we get to play
it at this game.
Speaker 1 (29:06):
I do truly encourage my listeners to give this song
a listen because it is especially if you're from New Orleans,
even if you're just from the South. Just to feel
the pride and just representation that y'all put on is
there's not been a song like that in a long
time that really made New Orleans feel like New Orleans.
Speaker 2 (29:23):
And you know what I like about it too. The
producer of this song is one of the people who
showed me how to make beats. He ended up passing
away during the pandemic.
Speaker 1 (29:32):
Wow.
Speaker 2 (29:32):
So we were able to give like eighty percent of
the song to his family.
Speaker 1 (29:37):
Wow.
Speaker 2 (29:37):
So like I get texts from his MoMA, thank you.
Check this came through. Like so that's like, Okay, I
left something bigger than myself that helped my my homies grown,
put my homies on stages like it got is going crazy.
Speaker 1 (29:52):
Wow. I mean you're leaving me speechless over here.
Speaker 3 (29:54):
Man.
Speaker 1 (29:55):
Again, sorry to hear about his passing, but I'm I'm
loving how you're continue doing the legacy, supporting the family,
spreading the love. You're just the kind of person that
spreads love.
Speaker 2 (30:06):
Man. We don't always get to control the circumstances, but
you know you can use.
Speaker 1 (30:10):
Them to I appreciate you sharing all of that. You know.
Here at Flaky Biscuit, we love to listen to the
deepest parts of our guest's mind, even if it's a
little bit sentimental. But we also like to have some
fun and that that brings me into the next segment
of our show, we are doing our flaky game and
(30:36):
you are not prepared for this second tell you. I
don't even know if Nick is prepared for this, but
Nick is our iHeart producer. Shout out Nick, if you
could get our theme song for the Flaky Biscuit podcast played.
Our game is going to beat to freestyle over it.
We're gonna go bar for bar.
Speaker 2 (30:54):
Okay.
Speaker 1 (30:55):
The goal of this game is for us to get
ten bars together. Ten bars. Number of bars that's too many.
Speaker 2 (31:02):
No, it just goes like for eight, twelve, sixteen.
Speaker 1 (31:07):
I'm a baker.
Speaker 3 (31:08):
You're waiting for that last one and they're like, nope,
I'm a baker that wraps twelve bars.
Speaker 1 (31:13):
Yeah, are you metric bars? This is the first Flaky freestyle,
maybe the first and last. For the listeners that don't know.
Crucial made the theme song for this podcast. It's really excellent.
We use kitchen sounds that we recorded together, and you
just made the magic happen.
Speaker 2 (31:31):
Oh man, this is so crazy.
Speaker 1 (31:33):
We're ready. You're going first by the you're driving the
first bark.
Speaker 2 (31:46):
Okay, why why? Why? Okay? I heard you like biscuits, baby.
Speaker 1 (31:53):
You know I make biscuit crazy.
Speaker 2 (31:55):
Yeah, you know, I wake up, eat them grits and gravy.
Speaker 1 (31:59):
You know, I just had a big old baby.
Speaker 2 (32:01):
Louisiana out that water color like the Navy.
Speaker 1 (32:04):
He out classim because I am just a baker.
Speaker 2 (32:07):
Uh huh, throw me that life. God, I guess to.
Speaker 1 (32:09):
Save you'll let me put some gravy on it for you.
Speaker 2 (32:13):
Okay, you know I'm rising just like yeast.
Speaker 1 (32:16):
Uh, but I got baking powdered.
Speaker 2 (32:19):
Yeah, you better practice with you, rich, I better practice
what bleach big d oh g I'm out.
Speaker 1 (32:28):
Wow, I wish I had better bars.
Speaker 2 (32:31):
Hey, let's visit Pari capiche.
Speaker 1 (32:36):
We're gonna run it back one more time now that
I want him up. I didn't expect Crucial to come
through that strong. Uh, we're gonna were gonna run back.
Speaker 2 (32:44):
You bring the best out me. I remember when we
made but my croissant. I'm like, I'm only doing this
because you're here.
Speaker 1 (32:52):
Let's get the beat, go back. We're going We're going
around to real quick flaky hmm. Yeah, I'm gonna run
it first. Huh huh, we're talking biscus. That's flaky.
Speaker 2 (33:12):
Oh okay, that was the right.
Speaker 1 (33:20):
You want that.
Speaker 2 (33:24):
Hey, sometimes I forget man, I go crazy.
Speaker 1 (33:27):
All right, all right, I thought you was gonna keep
going for some reason. I was like, yeah, I got
my work cut out for me. Thank you, Thank you. Nick.
The Flaky reestyle is not a representation of our new
track dropping called the Biscuit Drop on the theme It's
Gonna be on point. That was what nobody was ready for.
We're talking biscus. That's flaky. Yeah, you know we do acapella.
Speaker 2 (33:55):
Okay, I am a rather dapper fella.
Speaker 1 (34:00):
Oh I love it. Man, Hey, listen. As you know,
on the show, we love to end our episodes highlighting
different organizations that mean something to you, mean something to
your community. I really love the passion and energy that
you have for the city of New Orleans and doing
everything you can to continue to improve it. So let
us know what is Son of Saint. How can we
(34:22):
be a part and contribute to this organization?
Speaker 2 (34:24):
Right? Son of Us saying is an organization that helps
to mentor New Orleans youth whose fathers have been affected
by like violence or just things of that nature. One
of my close friends is a really big part of
the organization. His name is Shekuil Cosey. Yeah, like they
had me come speak to the kids, and I was like,
you know, this is kind of the only thing that
I feel my personally influence a better change for the world.
(34:49):
Making sure the people who might need assistance and being
guided to the right places get that, you know, get
that guidance.
Speaker 1 (34:54):
Yeah.
Speaker 2 (34:55):
Matter of fact, they invited me once to the same
pizza place that I used to love eating when I
was growing The place I'm eating pizza about. They had
like a day where they brought all the kids in
and let them make their own pizza. Wow. So and
I was eating pizza with them. Some of them was
like you was like like Myzirella. I was like, you
is lost.
Speaker 1 (35:16):
We need y'all need we need Mozirella training for that.
Speaker 2 (35:20):
Was a great experience. You know, that's like looking at
the future and seeing where it's going.
Speaker 1 (35:24):
Wow, So how can we help? I mean for people
that are based in New Orleans, for people that are
based in different parts of the country. You know, it's
there a way to send support.
Speaker 2 (35:33):
Go to the Son of a Saint on Instagram, go
to the website that's the same Instagram. I also like
that they have their own pizza and every time I
order that pizza, the SOS pieceas son of the Sant Pizza.
It donates a dollar too, so it's like there's a
bunch of cool stuff that's all connected.
Speaker 1 (35:48):
Crew, my dog my g Crucial, thank you so much
for pomming through sliding through the Flaky Biscuit podcast Crucial.
Oh that was the one that was it the perfect
Yeah man, I let you boy man, thank you for
coming by, Love you brother, Thanks for listening, y'all. You
(36:09):
can find my recipe, my version of corn and sausage
over rice on Shondaland dot com. And I really want
to know how this one goes, because this is this
is ultimate comfort food. I bet y'all are going to
really really love this. It's a nice plate of food
when you're you know, maybe it's a cold day or
something like that and you want to sit down and
have a nice hearty plate. Tag me at Artists and Brian,
(36:31):
tag Crucial at I Crucial and that's ik R three
W C I A L. Don't forget to tag Shondaland
as well. You really want to see your process, see
how you react to the dish when you taste it.
Get in that discord chat with our other listeners Chat
directly with me about it and tell us how you
did the advice I can give you here because I
(36:51):
use that plant based meat, I wanted to cream the
corn to add a little bit of kind of moisture
to the dish. So that would be my tip. If
you're using plant based meat, eat make sure you season
it up with some seasoned salt and some pepper and
whatever it is that you want to put into it
like it's a sausage to make your dish delicious. Also,
make sure that you take a look at everything that
(37:12):
Son of a Saint is doing to give young boys
the tools to become productive men at Sonofasaint dot org.
Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,
Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer
is Bridget Kenna and our editor and producer is Nicholas Harder,
with music by Crucial. Recipes from Flaky Biscuit can be
(37:35):
found each week on Shondaland dot com. Subscribe to the
Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit
is a production of Shondaland Audio in partnership with iHeartRadio.
For more podcasts from Shondaland Audio, visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
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