June 3, 2026 • 22 mins
In this flavorful episode of Teach Me Something, hosts DJ Prostyle and Penny Dellas spotlight Golden Corral, a beloved family-owned restaurant serving up authentic soul food in the Bronx.
More than just a restaurant, Golden Corral represents community, culture, and entrepreneurship—built on passion, family values, and consistency. From humble beginnings to catering major events—including the Teach Me Something Season 3 Live Launch featuring Shaggy—their story is one of growth, resilience, and unforgettable flavor.
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🎙️ Hosted by @djprostyle & @pennydellas
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Episode Transcript
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Speaker 1 (00:00):
Hey, what's up.
Speaker 2 (00:00):
This is DJ pro Style and this is Penny tell
Us and this is Teach Me Something.
Speaker 3 (00:05):
Brought to you by Berkeley College.
Speaker 1 (00:07):
Okay, ladies and gentlemen, boys and girls, welcome back to
teach Me Something. I am DJ pro Stout and I
am Penny Deellas, and the jokes already started.
Speaker 4 (00:14):
The jokes have started.
Speaker 3 (00:16):
This is a special episode. It is Pro's birthday. Happy birthday.
Speaker 2 (00:21):
Bro.
Speaker 3 (00:24):
Yes, there's so many cakes outside there are there's like
twenty cakes.
Speaker 1 (00:27):
Yeah, this whole there's corn bread.
Speaker 3 (00:31):
There's so many things because last six that's all for diets.
Speaker 2 (00:36):
You know.
Speaker 3 (00:37):
I went to the gym this morning. So it's good
you prepared for this. You're prepared for some one of
us has to try to do it.
Speaker 1 (00:42):
I have drinks later. Yeah.
Speaker 3 (00:44):
Well, but we're celebrating large, not just because it's Pro's birthday,
but because we have Golden Corral from the Boogie Down
Bronx in the studio with us six day and they
have come in. They've catered a lovely spread. They just
keeps oiling us.
Speaker 1 (01:01):
At this point, they should just they should actually just
have like a room that they can sleep in the
air because they're they're in this building.
Speaker 3 (01:06):
We should make a kitchen just for them in the back.
Speaker 1 (01:09):
Talk to them.
Speaker 3 (01:09):
Let's let's yeah, welcome to the pod.
Speaker 1 (01:13):
How you guys doing.
Speaker 4 (01:14):
Thanks for having us, Thanks for having us.
Speaker 1 (01:17):
So introduce yourselves to the people at home watching.
Speaker 5 (01:20):
I'm Narupa, I'm the general manager, and I guess Cohn
or we're family owned and operated, and I'm here with
my brother Dave.
Speaker 6 (01:30):
I'll handle more on the back end, like operations aspect.
I'm the little bro, the.
Speaker 1 (01:34):
Little bro, and you're the big sis. Yeah, okay, well
that's awesome.
Speaker 3 (01:39):
I love that we're op six year older.
Speaker 1 (01:41):
What we're all. I'm big bro. Ye. Even if I
was younger than you, I'd still be the big bro.
That's based on knowledge.
Speaker 3 (01:55):
It's his birthday, so we're gonna let him have everything
he wants today, Guys, he.
Speaker 1 (02:00):
Gets I read so many questions.
Speaker 3 (02:02):
I have many questions. But first and foremost, y'all catered
the launch for season three, the Shaggy episode that was insane.
For those of you that haven't gone, go to our socials.
There's a cool little recap video there. But let's start
with pro pro. You got so many questions.
Speaker 1 (02:18):
Well, first of all shout to that episode, which right
by this point, if you guys haven't seen the clips
from that episode, it's gone like super viral.
Speaker 3 (02:23):
It's viral.
Speaker 1 (02:24):
It's like people arguing in the comments origins. You know,
you know, I've seen every major they get artists for
producers in the comments. Is crazy, So shout to everybody.
Just go check out like she said, so listen. Golden
Corral obviously, Golden kra is a brand, a nationwide brand,
which I was happy to see because I lived in
Florida for years and so down in the South, Golden
(02:45):
Corral was like it's always been there, Like it's always
a thing. I remember when I when I came back
as an adult in New York, I never saw any
Golden Corrals anywhere. So then when I started popping they
started popping up and I started hearing about Golden Corral.
I was like, oh, this is giving me like flashbacks.
What made you guys go with the with Golden Corral
as a franchise that you wanted to run with.
Speaker 5 (03:03):
So we grew up in the restaurant industry. Our dad
is with Sizzler for over fifty years. He started off
as a bus boy when he first came to this
country from Guyana and he worked his way up to
assistant manager and then manager and then his franchiseee his
is the owner of that restaurant was supposed to bring
him in as a partner and he didn't do it.
So Dad was saving up his money and he pulled
(03:25):
enough money to go and open up his first restaurant,
which is the Bronx location that we now have, his
Golden Corral, and he opened up seven more so he
was the largest franchisee in the Northeast, so one of
the only franchises of color at that time.
Speaker 1 (03:36):
That's awesome.
Speaker 4 (03:37):
So why Golden Corral?
Speaker 5 (03:38):
Though, Our dad got sick when I first got out
of college, so he would see the Golden Coral commercials
on TV nationwide right nationwide advertising. And the buffet concept
was something that we really understood as a sissler. If
you're familiar with the concept, they had a buffet an entrees,
(03:59):
so we would best salad bar in the country as
a sizzler. The closest one to us is Upstate, about
two hours away in Colony. We put him in the car,
we drove upstate and he loved the concept. But then
our focus was to take care of dad. Yeah, so
after he passed away, we were able to go and
just apply and go through the process.
Speaker 4 (04:18):
Because it is a.
Speaker 5 (04:19):
Brand that's more familiar with the South, it took a
while to get them to approve us. You know, when
they're looking at New York City, it's not the same
as down south.
Speaker 2 (04:27):
Yeah.
Speaker 5 (04:27):
Yeah, of course they're looking at car counts. Most people
in the Bronx don't have cars. They don't understand public transportation,
so it took a while to go and get them
acclimated to New York City life. But once they understood it,
then when.
Speaker 1 (04:40):
And who doesn't like a buffet right exactly? Yeah, it
literally I remember the first time I went to a
Golden Corral young and you're just like, so I could
deceit anything I want, like as much as it as
I want, and I could go from here to there
and there to hear it. That's awesome.
Speaker 3 (04:56):
Yeah. Touring every time we went south was always Golden Coral.
Speaker 1 (05:00):
I already knew it was bag and then when I
started seeing them out here, I was like, oh wow.
Speaker 5 (05:04):
That's New York City's best value in my opinion, Like
for thirteen ninety nine, for breakfast, lunch, it's all you
can eat for adults. We have discounted pricing for children,
for seniors. For dinner, it's twenty dollars and ninety nine cents.
And you get like that spread that you saw outside
is just like a fraction of our offerings.
Speaker 1 (05:19):
Yeah. No, you guys have everything. You guys literally have everything.
Speaker 6 (05:22):
Everything from steak, shrimmed ribs, freshly made rolls every day,
homemade cakes. Everything is made in house, believe it or not.
Speaker 1 (05:29):
And do you know how important that is for families
Like I could speak for my family, like our kids
never will agree on anything, right, So it's do you
guys want to do Italian today? Or do you want
to do Americanized food? Or do you want to do Chinese?
Or do you want to I mean, you guys have
a little bit of everything. You could go get pizza,
or you could get meatload for you can go getros
which is you know? So I love it.
Speaker 3 (05:53):
Let's get into it. Get into it because I know
what it's like working with a sibling, and sometimes it's great,
sometimes it's not so. But let's really talk about that.
How has the journey been working together? That's a familial unit.
Speaker 5 (06:10):
We grew up in the industry, so like not getting
along wasn't an option.
Speaker 6 (06:16):
I mean we still fight like normal, Yeah.
Speaker 5 (06:19):
But we also know business has to go on, so
and all of us have very different personalities. Dave is
very good with numbers, and that's why he's very good
with inventory and back the house stuff.
Speaker 4 (06:30):
Naught. He as the people person.
Speaker 5 (06:31):
I'm not sure why she's not in here, but she's
She's the one who could like sell anything to anyone.
And me, I'm good with like the books and organizing
things and marketing stuff.
Speaker 6 (06:41):
We I mean, we each have different.
Speaker 4 (06:44):
Skill sets, personalities.
Speaker 6 (06:45):
And different departments. So it's like a busy day. I
won't even see her the whole day. That's how busy
you can get at the restaurant. So, yes, we do fight,
and people ask us that all the time. But like
she said, we do have the same end.
Speaker 3 (06:56):
Goal, right.
Speaker 1 (06:58):
That's awesome. And to go back to your original story,
I mean, I think it's it's a beautiful thing that
you guys continue to went out and finished the job
or something your father wanted to do. So I think
that's amazing.
Speaker 3 (07:09):
First of all, Yeah, that's beautiful. I'm sure that he's
in the kitchen or in the front.
Speaker 5 (07:14):
You know, we get a lot of people coming I
want to say a lot, like maybe once a week
on average that come in that new dad and they
would either ask for him or remember the place as
the old Sissler and they would come and ask for
like you know, do you guys know Ronnie or do
you remember the guy who used to own the place.
Speaker 4 (07:31):
And then we would get so many.
Speaker 5 (07:32):
Stories that way, So it's very therapeutic for us through
the memory.
Speaker 3 (07:37):
Yeah, you had that constant reminder. That's really cool.
Speaker 4 (07:40):
Yeah.
Speaker 1 (07:41):
Well, first of all, I could say so for for
anybody out there looking to get into a Golden Crawl
or any type of establishment, even myself. I mean we've
looked at me and my wife have talked about trying
to open up different establishments, like can you walk people
through that process and how it is of like where
do you begin? I know there's a lot of people.
Well yeah, I mean for anybody who wants to open
(08:03):
up an establishment, and some people just think it's impossible.
Speaker 5 (08:06):
You know, if I were to go and open up
in like a different concept, the first thing I would
do is visit as many as I can speak with
the owners, speak with the operators, get to know the
people there, speak with the staff, dishwashers, anyone you could
talk to, find out what the cultures like within that franchise,
find out what their hardships are, because every franchise has
their hardships, right, And I would think about the longevity
(08:30):
of the brand, like Golden Corals been here since the fifties,
you know, And again, everyone loves a buffet. They're constantly evolving,
They're always adding to the menu even there. When we
came on board, we are probably one of the younger
sets of franchises. They have given us so many. They've
given us a lot of leeway with in terms of marketing,
(08:52):
with social and doing outside of the box things that
would apply to New York City but wouldn't really work
down South.
Speaker 1 (09:01):
Yeah.
Speaker 5 (09:02):
They've also allowed us to sell alcohol. We're one of
the first Goals and Carls in the country.
Speaker 1 (09:06):
You guys have alcohol, alcohol.
Speaker 5 (09:08):
Our frozen drinks, our peanut Clauda is now part of
their recipes nationwide.
Speaker 3 (09:13):
Sorry, guys, I wanted to go get food.
Speaker 1 (09:15):
I know, I swear I wasn't gonna.
Speaker 3 (09:17):
To sneak out and go get some corn bread.
Speaker 1 (09:19):
On the cards in the house and made you like
have to eat. This is the first time Pennies eating
during our live podcast. Everybody, go ahead and enjoy it.
Just let's know when you're ready. Penny.
Speaker 3 (09:27):
We talk about food all the time. I'm gonna buy.
Speaker 5 (09:30):
We've come up with new recipes for the system. Our
Carneta recipe is now being copied throughout the country.
Speaker 1 (09:35):
Wow.
Speaker 4 (09:36):
So Peanu Clauda, yep.
Speaker 5 (09:40):
So back to the original question, what would you do
to go ahead and start with a new franchise?
Speaker 1 (09:45):
I think you nailed it in the beginning though. I
mean I think obviously a lot of the online stuff
you could figure out, like you know, filing paperwork and
blah blah blah. But one thing I haven't heard is
what you said because a lot of people just try
to see, I wonder how much money I can make?
So that's what they know.
Speaker 4 (09:56):
The culture so much?
Speaker 1 (09:58):
How much does owning this make you a year? Because
I know friends who always talking about, yeah, google that
I opened the Starbucks. I'm gonna make one hundred and fifty.
Speaker 4 (10:07):
With Golden Crow. Was the people.
Speaker 5 (10:08):
So the senior leadership, they have very low changeover the
people who've been there have been there for years, right,
And when I look for a brand, that's what I
look for because I really want that sense of family.
I don't do well in a corporate structure, I know myself.
So if there was a hierarchy and there were rules
and everything was strictly followed, I wouldn't I wouldn't thrive there.
(10:31):
But because they let me think outside of the box
and they listened to the like the creativity and all
the ideas, that's what made that.
Speaker 4 (10:39):
That's what told me.
Speaker 3 (10:41):
So there is flexibility, yes, owning a franchise.
Speaker 1 (10:44):
Yes, So you guys are basically like, listen, I know
you guys. I know this is how Tallahassee is. But
we're in New York, man, We're gonna need some Peni
collatas over here exactly.
Speaker 3 (10:53):
Yeah, it is your wan An award. That's awesome for
your phenomenal social media presence. Yes, yeah, so are there
here comes my corporate hat on. But are their brand
guidelines regulations that you have to abide by by using
the brand Golden Corral or is there flexibility.
Speaker 5 (11:10):
On how you can So it's funny that you mentioned
that because before us, no, after us. Yes, So they've
created their social media guidelines because we have pushed the boundaries,
sometimes in a good way, sometimes in a not.
Speaker 4 (11:23):
So good way.
Speaker 5 (11:24):
But they allow us to push the boundaries, and that's
the part that really matters to me. We first went
viral in December twenty twenty four. The first viral video
went over ten million views. We saw that. We saw
that impact immediately. Dining Room's full social media went up
twenty thousand followers. We're at eighty six thousand followers. Eighty
(11:46):
six yeah, at eighty six thousand followers. Now what was
the content?
Speaker 4 (11:51):
It was just the girls dancing.
Speaker 5 (11:53):
We used to just we like to record content that's
like they're either dance videos or music videos. And if
you take a look our page.
Speaker 6 (12:01):
Like trending, like things that you'll see on social media
on tech talk or Instagram, but we try to like
relate it to like food. So yeah, like a modern
trend basically and delated. So we need to.
Speaker 3 (12:11):
Dance more for the pod.
Speaker 1 (12:12):
You need to dance more. You're the dancer. I'll be
the big bro in the background and.
Speaker 3 (12:18):
Play the music.
Speaker 1 (12:19):
Yeah, yeah, that's awesome. And you guys obviously get it right,
like pushing the boundaries. I mean, you guys have become
the official, unofficial right like catering service in the building
for iHeart. I mean, you guys are everywhere, not only
you hear you're with the Breakfast Club, like twice a week, Angelie.
(12:39):
You know you're doing Elvis Duran, You're doing everybody shows here,
which is amazing. How did that come together?
Speaker 5 (12:45):
We started with DJ self show and from there we
did that twice and then he loved their setup and
he he introduced us to the Breakfast Club and from there,
I guess our work really spoke for itself. The setup
gets better and better every time we do it. It's
a learning process for us. We try to improve it
for every time that we come, try to bring something different,
(13:07):
and this is how we test our skill set. Social
media plays a big part in it because we do
record these post it and we get bookings based off
of this.
Speaker 1 (13:16):
So do you guys do outside of like bigger events,
right Like obviously you're catering for these kind of big things.
If somebody was doing a birthday party and wanted you
guys to cater it, do you guys do stuff like that?
For sure?
Speaker 3 (13:27):
Aside from Cardi B's baby shower, regular.
Speaker 5 (13:32):
People, we do we actually did kids stay here at iHeart.
We brought a cotton candy machine, we brought a frozen
drink machine, hot dog roller, what else? Did we have
a pizza oven? So the programs birthday party, Well, Dave
has been here. Dave has four children, I have two nieces,
(13:55):
two nephews, and we're always doing birthday parties. So like
there's practice on that too.
Speaker 6 (14:00):
Yeah, but in regards to cater and we can handle
any kind of events. You just towed at us and
we'll figure it out and we'll get it done.
Speaker 4 (14:06):
Yeah.
Speaker 1 (14:07):
Yeah, I'm definitely calling.
Speaker 3 (14:10):
I'm still thinking about the corn bread.
Speaker 1 (14:12):
Think about the corn bread that you have finished eating
right now.
Speaker 3 (14:14):
Yes, I know we talk a lot about food on
this podcast, a lot about snacks. The audience is always
curious as to what we're eating. Pro has an entire
birthday cake and ten cakes outside.
Speaker 1 (14:23):
I have a slice of corn bread, and I have
a whole birthday dinner. La Pops.
Speaker 5 (14:27):
They just keep bringing you stuff. Wait, today's your actual birthday? Yeah,
So my little sister Pria is not here right now.
She's a mental health therapist and she right now is
spending one month in Bali.
Speaker 4 (14:39):
And today's her birthday.
Speaker 1 (14:40):
Well, she's in Bali. I'm working, but that's awesome. Oh yeah,
she's a trust family, best people in the world. Mhm.
You concur with that, right, don't you. I know.
Speaker 3 (15:01):
Let's yep, it's birthday. It's everything. Okay, you get everything today.
It's your birthday.
Speaker 1 (15:07):
It's the most important day of the year other than
the day off. You get everything. Put the day off.
Speaker 3 (15:12):
You chose to be here, pro I'm just saying, so,
what is next for the Bronx Golden Crawl?
Speaker 1 (15:18):
What us next?
Speaker 5 (15:19):
So we do own the rights to four more territories
in New York City. We have Brooklyn, Queen's, Yonkers, and
Long Island, And whenever we're ready, whenever we feel that
we're ready to take that next step, there will be
more locations.
Speaker 1 (15:35):
Are you thinking Queen's first?
Speaker 4 (15:37):
I think it's gonna be Brooklyn, Brooklyn. I think it's
gonna be Brooklyn.
Speaker 5 (15:41):
The hardest challenge is finding the real estate that fits
the brand, because you know, Golden Crawl is a budget concept, right,
so it has to be a big space but not
too expensive, which is hard to find in New York
City parking.
Speaker 4 (15:54):
But you know, where are you gonna find exactly. So
it's like you're.
Speaker 5 (15:58):
Gonna find that diamond property, yeah, and it's going to
take the time to find it.
Speaker 4 (16:01):
But once you find it, as.
Speaker 1 (16:03):
Long as you're near some sort of transport.
Speaker 4 (16:06):
Transportation right.
Speaker 5 (16:09):
Right, like the Bronx property, we have thirty parking spots
and there's a bus stop that stops right in front
of the restaurant. That's one of the major bus lines
in the Bronx. So that helps us, yeah, big time.
Speaker 1 (16:21):
How about Jersey?
Speaker 4 (16:23):
You know, if I had to.
Speaker 1 (16:27):
I would be in there.
Speaker 4 (16:28):
There are no locations in Jersey right now.
Speaker 1 (16:30):
Because it's always space right, parking and all that.
Speaker 5 (16:33):
Right, Yeah, but you know, in the right time, we're
going to get there. There's other things that we're focusing
on right now while we find that property, which is catering,
and we're working on some government bids and hopefully that
works out.
Speaker 6 (16:48):
And you know, also with like the increase in like
the social media exposure, it opened up different avenues for us,
like the iHeart Catering 'red vendors, so we have a
lot of school contracts that we do as well.
Speaker 5 (17:00):
Where you've been recently booked for school fares where they
want us to go and bring in bouncy houses, DJs,
bring in food and plan the entire event, which I love.
Speaker 4 (17:08):
It's like planning a kid's birthday party.
Speaker 1 (17:10):
Because you guys offer such a variety of food too.
I think that's such a big plus.
Speaker 6 (17:14):
I mean, I think it's the variety plus the affordability.
Speaker 1 (17:16):
Right. Oh yeah, you put those together, it's a home run.
Speaker 3 (17:19):
No, that's an amazing expansion plan on services as well
as your projections looking forward. So it sounds like you
have your five year plan set. So we're excited to
see what comes about, especially with contract bidding and all
that what launched the inquisitiveness to expand on that. It's
(17:42):
about track bidding and expanding your services that way.
Speaker 5 (17:47):
I'm always looking for ways to maximize the restaurant. We
own the property and so like you have a building
that's there twenty four hours, right, there's no restrictions on it.
What can I do off hours to go and maximize
them for this property? A government bid where we could
do overnight prep and overnight work would just work in
And there's so many people looking for jobs now, just
(18:12):
I have the resources, why not make use of it?
Speaker 1 (18:14):
Yeah?
Speaker 4 (18:15):
Right, and then we're not scared of work.
Speaker 1 (18:17):
That's not that's not.
Speaker 3 (18:19):
Yeah, So where can people find you? If they have
their it's commencement season, if they have their graduation coming,
their birthday bom mitzvah, whatever the case may be. How
can they find you?
Speaker 5 (18:30):
Instagram at bron Schold and Coral. That's the best way
to find us. And we answer our dms directly, So
any questions that you have, just send us a DM.
Any catering requests, send us a DM.
Speaker 3 (18:43):
I love it. And in true podcast fashion, we always
ask our guests if you could describe what you would
want your legacy to be in one word? What word
would that be? Today, We're going to cheat and each
of you get a.
Speaker 1 (18:59):
Word unless you guys agree that the word.
Speaker 3 (19:07):
It's a good question, no pressure, you know.
Speaker 5 (19:11):
I often think about this question, like what's the point
of working so hard? Like what and with Dad passing
and all of that, Like what does true legacy mean?
Speaker 4 (19:22):
In one word? I would think that.
Speaker 5 (19:29):
Humanity, like your impact on others and what that really
means because the money you can't take with you can't
take the business with you.
Speaker 6 (19:36):
I was just gonna say that, I was gonna say impact.
Speaker 4 (19:39):
Yeah, humanity, impact, on humanity.
Speaker 6 (19:42):
At the end of the day, Like yeah, like you
work hard and like money, but money is like the end.
It will du all right, you're not taking that with
you when you leave, and.
Speaker 4 (19:56):
Then how much is enough? Right?
Speaker 5 (19:57):
We want to open up these five stores, but I
also want to enjoy my nieces and nephews, you know,
I want to enjoy my mother, my siblings. So I
always have that in my mind, like is it really
worth it? And am I really understanding humanity by making
this next decision? It really translates to how we treat
our staff, our customers, every really every part of our life.
Speaker 6 (20:20):
In community as well, we do a lot to give
back as well. So being being in a position to
be able to give back and haven't impacted it is
meaningful for us.
Speaker 1 (20:28):
Yeah, that's awesome. I would even say generational for you
guys would be a good word. Being that it's like
your father pass it down to you guys, and you know,
God willing you guys would be passing these locations, like
what you guys are doing will open the doors and
who knows where your your children would take it and
stuff like that, so that living legacy.
Speaker 3 (20:49):
It's beautiful. Thank you, so.
Speaker 1 (20:50):
Much for having us.
Speaker 4 (20:51):
Thank you for having us.
Speaker 3 (20:53):
We're so grateful for you guys. Definitely, we love this partnership.
Speaker 1 (20:57):
I just cannot wait to get to this corn you know.
Speaker 3 (21:00):
Yes, Okay, listen, I'm.
Speaker 1 (21:03):
Just saying, and I think you've answered this question already,
but you said you gave your social media right.
Speaker 5 (21:07):
Yeah, we're looking at twenty three seventy five East Tremont.
The BX forty forty two bus stops directly in front
of the restaurant.
Speaker 1 (21:16):
And they have another location midtown on fifty fifth right
here in the iHeart loog Wednesdays Fridays.
Speaker 4 (21:23):
Here, get me a security past.
Speaker 1 (21:27):
That's awesome. Well, thank you guys so much for stopping
through to Teach Me Something Podcast.
Speaker 4 (21:31):
Thank you for having us.
Speaker 3 (21:32):
Yes, there are times of charm. We'll see you again.
Speaker 1 (21:34):
That's right.
Speaker 3 (21:35):
I am DJ pro Style, I am Penny Dellas.
Speaker 1 (21:37):
And we will see you guys on the next episode.
Speaker 3 (21:39):
Yes, follow us up pod Teach Jimmy What podcast. Follow
us at pod dot Teach Me Something and this has
been presented by Berkeley College. See you, bye, hey, thanks
for listening.
Speaker 2 (21:53):
Tune in next week for all new episode of Teach
Me Something brought to you by Berkeley College.
Hey, what's up.
Speaker 2 (00:00):
This is DJ pro Style and this is Penny tell
Us and this is Teach Me Something.
Speaker 3 (00:05):
Brought to you by Berkeley College.
Speaker 1 (00:07):
Okay, ladies and gentlemen, boys and girls, welcome back to
teach Me Something. I am DJ pro Stout and I
am Penny Deellas, and the jokes already started.
Speaker 4 (00:14):
The jokes have started.
Speaker 3 (00:16):
This is a special episode. It is Pro's birthday. Happy birthday.
Speaker 2 (00:21):
Bro.
Speaker 3 (00:24):
Yes, there's so many cakes outside there are there's like
twenty cakes.
Speaker 1 (00:27):
Yeah, this whole there's corn bread.
Speaker 3 (00:31):
There's so many things because last six that's all for diets.
Speaker 2 (00:36):
You know.
Speaker 3 (00:37):
I went to the gym this morning. So it's good
you prepared for this. You're prepared for some one of
us has to try to do it.
Speaker 1 (00:42):
I have drinks later. Yeah.
Speaker 3 (00:44):
Well, but we're celebrating large, not just because it's Pro's birthday,
but because we have Golden Corral from the Boogie Down
Bronx in the studio with us six day and they
have come in. They've catered a lovely spread. They just
keeps oiling us.
Speaker 1 (01:01):
At this point, they should just they should actually just
have like a room that they can sleep in the
air because they're they're in this building.
Speaker 3 (01:06):
We should make a kitchen just for them in the back.
Speaker 1 (01:09):
Talk to them.
Speaker 3 (01:09):
Let's let's yeah, welcome to the pod.
Speaker 1 (01:13):
How you guys doing.
Speaker 4 (01:14):
Thanks for having us, Thanks for having us.
Speaker 1 (01:17):
So introduce yourselves to the people at home watching.
Speaker 5 (01:20):
I'm Narupa, I'm the general manager, and I guess Cohn
or we're family owned and operated, and I'm here with
my brother Dave.
Speaker 6 (01:30):
I'll handle more on the back end, like operations aspect.
I'm the little bro, the.
Speaker 1 (01:34):
Little bro, and you're the big sis. Yeah, okay, well
that's awesome.
Speaker 3 (01:39):
I love that we're op six year older.
Speaker 1 (01:41):
What we're all. I'm big bro. Ye. Even if I
was younger than you, I'd still be the big bro.
That's based on knowledge.
Speaker 3 (01:55):
It's his birthday, so we're gonna let him have everything
he wants today, Guys, he.
Speaker 1 (02:00):
Gets I read so many questions.
Speaker 3 (02:02):
I have many questions. But first and foremost, y'all catered
the launch for season three, the Shaggy episode that was insane.
For those of you that haven't gone, go to our socials.
There's a cool little recap video there. But let's start
with pro pro. You got so many questions.
Speaker 1 (02:18):
Well, first of all shout to that episode, which right
by this point, if you guys haven't seen the clips
from that episode, it's gone like super viral.
Speaker 3 (02:23):
It's viral.
Speaker 1 (02:24):
It's like people arguing in the comments origins. You know,
you know, I've seen every major they get artists for
producers in the comments. Is crazy, So shout to everybody.
Just go check out like she said, so listen. Golden
Corral obviously, Golden kra is a brand, a nationwide brand,
which I was happy to see because I lived in
Florida for years and so down in the South, Golden
(02:45):
Corral was like it's always been there, Like it's always
a thing. I remember when I when I came back
as an adult in New York, I never saw any
Golden Corrals anywhere. So then when I started popping they
started popping up and I started hearing about Golden Corral.
I was like, oh, this is giving me like flashbacks.
What made you guys go with the with Golden Corral
as a franchise that you wanted to run with.
Speaker 5 (03:03):
So we grew up in the restaurant industry. Our dad
is with Sizzler for over fifty years. He started off
as a bus boy when he first came to this
country from Guyana and he worked his way up to
assistant manager and then manager and then his franchiseee his
is the owner of that restaurant was supposed to bring
him in as a partner and he didn't do it.
So Dad was saving up his money and he pulled
(03:25):
enough money to go and open up his first restaurant,
which is the Bronx location that we now have, his
Golden Corral, and he opened up seven more so he
was the largest franchisee in the Northeast, so one of
the only franchises of color at that time.
Speaker 1 (03:36):
That's awesome.
Speaker 4 (03:37):
So why Golden Corral?
Speaker 5 (03:38):
Though, Our dad got sick when I first got out
of college, so he would see the Golden Coral commercials
on TV nationwide right nationwide advertising. And the buffet concept
was something that we really understood as a sissler. If
you're familiar with the concept, they had a buffet an entrees,
(03:59):
so we would best salad bar in the country as
a sizzler. The closest one to us is Upstate, about
two hours away in Colony. We put him in the car,
we drove upstate and he loved the concept. But then
our focus was to take care of dad. Yeah, so
after he passed away, we were able to go and
just apply and go through the process.
Speaker 4 (04:18):
Because it is a.
Speaker 5 (04:19):
Brand that's more familiar with the South, it took a
while to get them to approve us. You know, when
they're looking at New York City, it's not the same
as down south.
Speaker 2 (04:27):
Yeah.
Speaker 5 (04:27):
Yeah, of course they're looking at car counts. Most people
in the Bronx don't have cars. They don't understand public transportation,
so it took a while to go and get them
acclimated to New York City life. But once they understood it,
then when.
Speaker 1 (04:40):
And who doesn't like a buffet right exactly? Yeah, it
literally I remember the first time I went to a
Golden Corral young and you're just like, so I could
deceit anything I want, like as much as it as
I want, and I could go from here to there
and there to hear it. That's awesome.
Speaker 3 (04:56):
Yeah. Touring every time we went south was always Golden Coral.
Speaker 1 (05:00):
I already knew it was bag and then when I
started seeing them out here, I was like, oh wow.
Speaker 5 (05:04):
That's New York City's best value in my opinion, Like
for thirteen ninety nine, for breakfast, lunch, it's all you
can eat for adults. We have discounted pricing for children,
for seniors. For dinner, it's twenty dollars and ninety nine cents.
And you get like that spread that you saw outside
is just like a fraction of our offerings.
Speaker 1 (05:19):
Yeah. No, you guys have everything. You guys literally have everything.
Speaker 6 (05:22):
Everything from steak, shrimmed ribs, freshly made rolls every day,
homemade cakes. Everything is made in house, believe it or not.
Speaker 1 (05:29):
And do you know how important that is for families
Like I could speak for my family, like our kids
never will agree on anything, right, So it's do you
guys want to do Italian today? Or do you want
to do Americanized food? Or do you want to do Chinese?
Or do you want to I mean, you guys have
a little bit of everything. You could go get pizza,
or you could get meatload for you can go getros
which is you know? So I love it.
Speaker 3 (05:53):
Let's get into it. Get into it because I know
what it's like working with a sibling, and sometimes it's great,
sometimes it's not so. But let's really talk about that.
How has the journey been working together? That's a familial unit.
Speaker 5 (06:10):
We grew up in the industry, so like not getting
along wasn't an option.
Speaker 6 (06:16):
I mean we still fight like normal, Yeah.
Speaker 5 (06:19):
But we also know business has to go on, so
and all of us have very different personalities. Dave is
very good with numbers, and that's why he's very good
with inventory and back the house stuff.
Speaker 4 (06:30):
Naught. He as the people person.
Speaker 5 (06:31):
I'm not sure why she's not in here, but she's
She's the one who could like sell anything to anyone.
And me, I'm good with like the books and organizing
things and marketing stuff.
Speaker 6 (06:41):
We I mean, we each have different.
Speaker 4 (06:44):
Skill sets, personalities.
Speaker 6 (06:45):
And different departments. So it's like a busy day. I
won't even see her the whole day. That's how busy
you can get at the restaurant. So, yes, we do fight,
and people ask us that all the time. But like
she said, we do have the same end.
Speaker 3 (06:56):
Goal, right.
Speaker 1 (06:58):
That's awesome. And to go back to your original story,
I mean, I think it's it's a beautiful thing that
you guys continue to went out and finished the job
or something your father wanted to do. So I think
that's amazing.
Speaker 3 (07:09):
First of all, Yeah, that's beautiful. I'm sure that he's
in the kitchen or in the front.
Speaker 5 (07:14):
You know, we get a lot of people coming I
want to say a lot, like maybe once a week
on average that come in that new dad and they
would either ask for him or remember the place as
the old Sissler and they would come and ask for
like you know, do you guys know Ronnie or do
you remember the guy who used to own the place.
Speaker 4 (07:31):
And then we would get so many.
Speaker 5 (07:32):
Stories that way, So it's very therapeutic for us through
the memory.
Speaker 3 (07:37):
Yeah, you had that constant reminder. That's really cool.
Speaker 4 (07:40):
Yeah.
Speaker 1 (07:41):
Well, first of all, I could say so for for
anybody out there looking to get into a Golden Crawl
or any type of establishment, even myself. I mean we've
looked at me and my wife have talked about trying
to open up different establishments, like can you walk people
through that process and how it is of like where
do you begin? I know there's a lot of people.
Well yeah, I mean for anybody who wants to open
(08:03):
up an establishment, and some people just think it's impossible.
Speaker 5 (08:06):
You know, if I were to go and open up
in like a different concept, the first thing I would
do is visit as many as I can speak with
the owners, speak with the operators, get to know the
people there, speak with the staff, dishwashers, anyone you could
talk to, find out what the cultures like within that franchise,
find out what their hardships are, because every franchise has
their hardships, right, And I would think about the longevity
(08:30):
of the brand, like Golden Corals been here since the fifties,
you know, And again, everyone loves a buffet. They're constantly evolving,
They're always adding to the menu even there. When we
came on board, we are probably one of the younger
sets of franchises. They have given us so many. They've
given us a lot of leeway with in terms of marketing,
(08:52):
with social and doing outside of the box things that
would apply to New York City but wouldn't really work
down South.
Speaker 1 (09:01):
Yeah.
Speaker 5 (09:02):
They've also allowed us to sell alcohol. We're one of
the first Goals and Carls in the country.
Speaker 1 (09:06):
You guys have alcohol, alcohol.
Speaker 5 (09:08):
Our frozen drinks, our peanut Clauda is now part of
their recipes nationwide.
Speaker 3 (09:13):
Sorry, guys, I wanted to go get food.
Speaker 1 (09:15):
I know, I swear I wasn't gonna.
Speaker 3 (09:17):
To sneak out and go get some corn bread.
Speaker 1 (09:19):
On the cards in the house and made you like
have to eat. This is the first time Pennies eating
during our live podcast. Everybody, go ahead and enjoy it.
Just let's know when you're ready. Penny.
Speaker 3 (09:27):
We talk about food all the time. I'm gonna buy.
Speaker 5 (09:30):
We've come up with new recipes for the system. Our
Carneta recipe is now being copied throughout the country.
Speaker 1 (09:35):
Wow.
Speaker 4 (09:36):
So Peanu Clauda, yep.
Speaker 5 (09:40):
So back to the original question, what would you do
to go ahead and start with a new franchise?
Speaker 1 (09:45):
I think you nailed it in the beginning though. I
mean I think obviously a lot of the online stuff
you could figure out, like you know, filing paperwork and
blah blah blah. But one thing I haven't heard is
what you said because a lot of people just try
to see, I wonder how much money I can make?
So that's what they know.
Speaker 4 (09:56):
The culture so much?
Speaker 1 (09:58):
How much does owning this make you a year? Because
I know friends who always talking about, yeah, google that
I opened the Starbucks. I'm gonna make one hundred and fifty.
Speaker 4 (10:07):
With Golden Crow. Was the people.
Speaker 5 (10:08):
So the senior leadership, they have very low changeover the
people who've been there have been there for years, right,
And when I look for a brand, that's what I
look for because I really want that sense of family.
I don't do well in a corporate structure, I know myself.
So if there was a hierarchy and there were rules
and everything was strictly followed, I wouldn't I wouldn't thrive there.
(10:31):
But because they let me think outside of the box
and they listened to the like the creativity and all
the ideas, that's what made that.
Speaker 4 (10:39):
That's what told me.
Speaker 3 (10:41):
So there is flexibility, yes, owning a franchise.
Speaker 1 (10:44):
Yes, So you guys are basically like, listen, I know
you guys. I know this is how Tallahassee is. But
we're in New York, man, We're gonna need some Peni
collatas over here exactly.
Speaker 3 (10:53):
Yeah, it is your wan An award. That's awesome for
your phenomenal social media presence. Yes, yeah, so are there
here comes my corporate hat on. But are their brand
guidelines regulations that you have to abide by by using
the brand Golden Corral or is there flexibility.
Speaker 5 (11:10):
On how you can So it's funny that you mentioned
that because before us, no, after us. Yes, So they've
created their social media guidelines because we have pushed the boundaries,
sometimes in a good way, sometimes in a not.
Speaker 4 (11:23):
So good way.
Speaker 5 (11:24):
But they allow us to push the boundaries, and that's
the part that really matters to me. We first went
viral in December twenty twenty four. The first viral video
went over ten million views. We saw that. We saw
that impact immediately. Dining Room's full social media went up
twenty thousand followers. We're at eighty six thousand followers. Eighty
(11:46):
six yeah, at eighty six thousand followers. Now what was
the content?
Speaker 4 (11:51):
It was just the girls dancing.
Speaker 5 (11:53):
We used to just we like to record content that's
like they're either dance videos or music videos. And if
you take a look our page.
Speaker 6 (12:01):
Like trending, like things that you'll see on social media
on tech talk or Instagram, but we try to like
relate it to like food. So yeah, like a modern
trend basically and delated. So we need to.
Speaker 3 (12:11):
Dance more for the pod.
Speaker 1 (12:12):
You need to dance more. You're the dancer. I'll be
the big bro in the background and.
Speaker 3 (12:18):
Play the music.
Speaker 1 (12:19):
Yeah, yeah, that's awesome. And you guys obviously get it right,
like pushing the boundaries. I mean, you guys have become
the official, unofficial right like catering service in the building
for iHeart. I mean, you guys are everywhere, not only
you hear you're with the Breakfast Club, like twice a week, Angelie.
(12:39):
You know you're doing Elvis Duran, You're doing everybody shows here,
which is amazing. How did that come together?
Speaker 5 (12:45):
We started with DJ self show and from there we
did that twice and then he loved their setup and
he he introduced us to the Breakfast Club and from there,
I guess our work really spoke for itself. The setup
gets better and better every time we do it. It's
a learning process for us. We try to improve it
for every time that we come, try to bring something different,
(13:07):
and this is how we test our skill set. Social
media plays a big part in it because we do
record these post it and we get bookings based off
of this.
Speaker 1 (13:16):
So do you guys do outside of like bigger events,
right Like obviously you're catering for these kind of big things.
If somebody was doing a birthday party and wanted you
guys to cater it, do you guys do stuff like that?
For sure?
Speaker 3 (13:27):
Aside from Cardi B's baby shower, regular.
Speaker 5 (13:32):
People, we do we actually did kids stay here at iHeart.
We brought a cotton candy machine, we brought a frozen
drink machine, hot dog roller, what else? Did we have
a pizza oven? So the programs birthday party, Well, Dave
has been here. Dave has four children, I have two nieces,
(13:55):
two nephews, and we're always doing birthday parties. So like
there's practice on that too.
Speaker 6 (14:00):
Yeah, but in regards to cater and we can handle
any kind of events. You just towed at us and
we'll figure it out and we'll get it done.
Speaker 4 (14:06):
Yeah.
Speaker 1 (14:07):
Yeah, I'm definitely calling.
Speaker 3 (14:10):
I'm still thinking about the corn bread.
Speaker 1 (14:12):
Think about the corn bread that you have finished eating
right now.
Speaker 3 (14:14):
Yes, I know we talk a lot about food on
this podcast, a lot about snacks. The audience is always
curious as to what we're eating. Pro has an entire
birthday cake and ten cakes outside.
Speaker 1 (14:23):
I have a slice of corn bread, and I have
a whole birthday dinner. La Pops.
Speaker 5 (14:27):
They just keep bringing you stuff. Wait, today's your actual birthday? Yeah,
So my little sister Pria is not here right now.
She's a mental health therapist and she right now is
spending one month in Bali.
Speaker 4 (14:39):
And today's her birthday.
Speaker 1 (14:40):
Well, she's in Bali. I'm working, but that's awesome. Oh yeah,
she's a trust family, best people in the world. Mhm.
You concur with that, right, don't you. I know.
Speaker 3 (15:01):
Let's yep, it's birthday. It's everything. Okay, you get everything today.
It's your birthday.
Speaker 1 (15:07):
It's the most important day of the year other than
the day off. You get everything. Put the day off.
Speaker 3 (15:12):
You chose to be here, pro I'm just saying, so,
what is next for the Bronx Golden Crawl?
Speaker 1 (15:18):
What us next?
Speaker 5 (15:19):
So we do own the rights to four more territories
in New York City. We have Brooklyn, Queen's, Yonkers, and
Long Island, And whenever we're ready, whenever we feel that
we're ready to take that next step, there will be
more locations.
Speaker 1 (15:35):
Are you thinking Queen's first?
Speaker 4 (15:37):
I think it's gonna be Brooklyn, Brooklyn. I think it's
gonna be Brooklyn.
Speaker 5 (15:41):
The hardest challenge is finding the real estate that fits
the brand, because you know, Golden Crawl is a budget concept, right,
so it has to be a big space but not
too expensive, which is hard to find in New York
City parking.
Speaker 4 (15:54):
But you know, where are you gonna find exactly. So
it's like you're.
Speaker 5 (15:58):
Gonna find that diamond property, yeah, and it's going to
take the time to find it.
Speaker 4 (16:01):
But once you find it, as.
Speaker 1 (16:03):
Long as you're near some sort of transport.
Speaker 4 (16:06):
Transportation right.
Speaker 5 (16:09):
Right, like the Bronx property, we have thirty parking spots
and there's a bus stop that stops right in front
of the restaurant. That's one of the major bus lines
in the Bronx. So that helps us, yeah, big time.
Speaker 1 (16:21):
How about Jersey?
Speaker 4 (16:23):
You know, if I had to.
Speaker 1 (16:27):
I would be in there.
Speaker 4 (16:28):
There are no locations in Jersey right now.
Speaker 1 (16:30):
Because it's always space right, parking and all that.
Speaker 5 (16:33):
Right, Yeah, but you know, in the right time, we're
going to get there. There's other things that we're focusing
on right now while we find that property, which is catering,
and we're working on some government bids and hopefully that
works out.
Speaker 6 (16:48):
And you know, also with like the increase in like
the social media exposure, it opened up different avenues for us,
like the iHeart Catering 'red vendors, so we have a
lot of school contracts that we do as well.
Speaker 5 (17:00):
Where you've been recently booked for school fares where they
want us to go and bring in bouncy houses, DJs,
bring in food and plan the entire event, which I love.
Speaker 4 (17:08):
It's like planning a kid's birthday party.
Speaker 1 (17:10):
Because you guys offer such a variety of food too.
I think that's such a big plus.
Speaker 6 (17:14):
I mean, I think it's the variety plus the affordability.
Speaker 1 (17:16):
Right. Oh yeah, you put those together, it's a home run.
Speaker 3 (17:19):
No, that's an amazing expansion plan on services as well
as your projections looking forward. So it sounds like you
have your five year plan set. So we're excited to
see what comes about, especially with contract bidding and all
that what launched the inquisitiveness to expand on that. It's
(17:42):
about track bidding and expanding your services that way.
Speaker 5 (17:47):
I'm always looking for ways to maximize the restaurant. We
own the property and so like you have a building
that's there twenty four hours, right, there's no restrictions on it.
What can I do off hours to go and maximize
them for this property? A government bid where we could
do overnight prep and overnight work would just work in
And there's so many people looking for jobs now, just
(18:12):
I have the resources, why not make use of it?
Speaker 1 (18:14):
Yeah?
Speaker 4 (18:15):
Right, and then we're not scared of work.
Speaker 1 (18:17):
That's not that's not.
Speaker 3 (18:19):
Yeah, So where can people find you? If they have
their it's commencement season, if they have their graduation coming,
their birthday bom mitzvah, whatever the case may be. How
can they find you?
Speaker 5 (18:30):
Instagram at bron Schold and Coral. That's the best way
to find us. And we answer our dms directly, So
any questions that you have, just send us a DM.
Any catering requests, send us a DM.
Speaker 3 (18:43):
I love it. And in true podcast fashion, we always
ask our guests if you could describe what you would
want your legacy to be in one word? What word
would that be? Today, We're going to cheat and each
of you get a.
Speaker 1 (18:59):
Word unless you guys agree that the word.
Speaker 3 (19:07):
It's a good question, no pressure, you know.
Speaker 5 (19:11):
I often think about this question, like what's the point
of working so hard? Like what and with Dad passing
and all of that, Like what does true legacy mean?
Speaker 4 (19:22):
In one word? I would think that.
Speaker 5 (19:29):
Humanity, like your impact on others and what that really
means because the money you can't take with you can't
take the business with you.
Speaker 6 (19:36):
I was just gonna say that, I was gonna say impact.
Speaker 4 (19:39):
Yeah, humanity, impact, on humanity.
Speaker 6 (19:42):
At the end of the day, Like yeah, like you
work hard and like money, but money is like the end.
It will du all right, you're not taking that with
you when you leave, and.
Speaker 4 (19:56):
Then how much is enough? Right?
Speaker 5 (19:57):
We want to open up these five stores, but I
also want to enjoy my nieces and nephews, you know,
I want to enjoy my mother, my siblings. So I
always have that in my mind, like is it really
worth it? And am I really understanding humanity by making
this next decision? It really translates to how we treat
our staff, our customers, every really every part of our life.
Speaker 6 (20:20):
In community as well, we do a lot to give
back as well. So being being in a position to
be able to give back and haven't impacted it is
meaningful for us.
Speaker 1 (20:28):
Yeah, that's awesome. I would even say generational for you
guys would be a good word. Being that it's like
your father pass it down to you guys, and you know,
God willing you guys would be passing these locations, like
what you guys are doing will open the doors and
who knows where your your children would take it and
stuff like that, so that living legacy.
Speaker 3 (20:49):
It's beautiful. Thank you, so.
Speaker 1 (20:50):
Much for having us.
Speaker 4 (20:51):
Thank you for having us.
Speaker 3 (20:53):
We're so grateful for you guys. Definitely, we love this partnership.
Speaker 1 (20:57):
I just cannot wait to get to this corn you know.
Speaker 3 (21:00):
Yes, Okay, listen, I'm.
Speaker 1 (21:03):
Just saying, and I think you've answered this question already,
but you said you gave your social media right.
Speaker 5 (21:07):
Yeah, we're looking at twenty three seventy five East Tremont.
The BX forty forty two bus stops directly in front
of the restaurant.
Speaker 1 (21:16):
And they have another location midtown on fifty fifth right
here in the iHeart loog Wednesdays Fridays.
Speaker 4 (21:23):
Here, get me a security past.
Speaker 1 (21:27):
That's awesome. Well, thank you guys so much for stopping
through to Teach Me Something Podcast.
Speaker 4 (21:31):
Thank you for having us.
Speaker 3 (21:32):
Yes, there are times of charm. We'll see you again.
Speaker 1 (21:34):
That's right.
Speaker 3 (21:35):
I am DJ pro Style, I am Penny Dellas.
Speaker 1 (21:37):
And we will see you guys on the next episode.
Speaker 3 (21:39):
Yes, follow us up pod Teach Jimmy What podcast. Follow
us at pod dot Teach Me Something and this has
been presented by Berkeley College. See you, bye, hey, thanks
for listening.
Speaker 2 (21:53):
Tune in next week for all new episode of Teach
Me Something brought to you by Berkeley College.
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Betrayal Weekly is back for a new season. Every Thursday, Betrayal Weekly shares first-hand accounts of broken trust, shocking deceptions, and the trail of destruction they leave behind. Hosted by Andrea Gunning, this weekly ongoing series digs into real-life stories of betrayal and the aftermath. From stories of double lives to dark discoveries, these are cautionary tales and accounts of resilience against all odds. From the producers of the critically acclaimed Betrayal series, Betrayal Weekly drops new episodes every Thursday. If you would like to share your story, you can reach out to the Betrayal Team by emailing them at betrayalpod@gmail.com and follow us on Instagram at @betrayalpod and @glasspodcasts. Please join our Substack for additional exclusive content, curated book recommendations, and community discussions. Sign up FREE by clicking this link Beyond Betrayal Substack. Join our community dedicated to truth, resilience, and healing. Your voice matters! Be a part of our Betrayal journey on Substack.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by Audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.