Joy, Creativity, and the Art of Doing It Together

Han and Joyce celebrate ten episodes of We All Look Alike with an honest talk about finding joy in the grind, rediscovering creativity, and what it means to build something that lasts. From burnout and business to family life and cultural roots, they share how community, collaboration, and a little humor keep them moving forward.

[00:00] Catching Up — Rainy days, yard sales, and family time
[03:00] Burnout & Boundaries — Finding balance as small business owners
[10:00] 10 Episodes In — Reflecting on milestones and community
[18:00] Joy & Creativity — How inspiration shows up in everyday life
[32:00] Collaboration & Culture — The “damage Asian” reflex and letting others in
[45:00] Authenticity & Adaptation — What it means to be Korean-American creatives
[55:00] What’s Next — Future collabs, gratitude, and growing together

Episode Transcript

(00:00):
Hi, Joyce. Hey Hon.
We're just talking about podcasts and how in my world,
when I hear people talk about their podcasts, it is 9 times
out of a 10A middle-aged white person talking about IPA golf,
IPA grass, or they're like horrible dating situations that

(00:20):
they put other people in. Or they're like an
entrepreneurial hacker or something like.
That yeah, or they're just like all that grind mode blah blah
blah stock tech bro Bros. And our podcast is not like
that. I like to think that we talk
about cute shit and business. So how was your week?

(00:42):
Week was good, got a lot of family time in.
We took Sunday off. What?
Yeah, we, we just took Sunday off.
Say so casually. That's amazing.
Yeah, we have teammates now thatcan help us with the shop.
That is great. I'm glad we weren't here at the
shop on Sunday because we literally had two customers come

(01:04):
in. It was it was a downpour day.
Oh yeah, yeah, we're in the beginning of the season.
I knew it was going to be a slowday, but I did not expect it to
be that slow. But anyway, we had a quality
family time day. We dedicated it to spending time
together and we lugged Tycho around.

(01:26):
That's him. I saw this like post that,
what's it called? Mount Tabor Neighborhood
Association was putting togetherA-35 household organized yard
sale over the weekend. What?
Yeah, and Tabor, Yeah, mount. Tabor, they must have had some
good shit there. And it started on Saturday and

(01:47):
we really wanted to go on Saturday but we were busy
working that day and I'm sure wemissed out on great weather and
everyone said it was super busy on Saturday.
We went on Sunday, it was downpour day.
Oh man. A lot of people actually didn't
participate that day because it was so rainy, but it was fun.
It was a fun thing to do. Got to see some cool houses
around that neighborhood too. And yeah, that neighborhood's

(02:07):
pretty baller. Yeah, I got this sweatshirt from
a free pile and I'm I'm happy. Hell yeah.
See, that's, that's what life's about.
I love that. Yeah, how was your week?
My week was a bit stressful. The rains are here.
So like, our business definitelygot affected.
Yeah, definitely. I'm training one of my team

(02:29):
members to be able to prep as well, because all I do is now is
just prep. Yeah.
And I'll, I'll pick up shifts ifI have to, but they're very good
and I'm so excited and they're, the whole goal is so I can take
time off and just be away beautiful.
Like I have a lot of time off during the day after prep and
stuff like that. But I'm waking up so early and I

(02:49):
don't like give myself enough time.
I know like one of the biggest markers for me that I know that
I'm like, work is on my mind toomuch.
As if I sit down and I'm like, I'm going to play this video
game and then I start to feel bad and I'm like, oh shit, oh
shit. So like that's one of my clear

(03:10):
markers. And it's been happening to me
this past month where I just feel bad for existing.
I know that sounds harsh, but itis something I've found that
happens with a lot of creatives and a lot of people in general
that work for themselves. So this is me telling all of you
guys that it's OK to stop and take a break and breathe because

(03:30):
nothing's worse than working yourself to death.
And then. Yeah.
And I found out a colleague of mine passed away this week.
Yeah. Rest in peace, Justin Woodward.
Super talented chef. Very talented.
I have this thing where, like, Iread about people that pass away

(03:51):
and I'm like, dude, how did, howdid it happen?
Maybe I'm just morbid. Yeah.
But it also helps with, you know, sending out condolences.
It just does, you know, just being very realistic.
However, I think it was his brother, someone close to him,
like, put it out there, Like, you know, he drank him.
He he drank too much and had liver failure, which is hard

(04:14):
'cause he was 43 years young. And like, it makes me realize
that as painful as it was for meto be sober and quit drinking
and be in this industry, like how much the universe told me
that that was the right move. So, yeah, it's very sad.
It was really sad, actually. I don't talk to a lot of people

(04:35):
about. I don't talk like when when
colleagues and other chefs and people in my profession pass
away. It's hard for me to talk about
it to people without having to A, change the subject really
quickly or B, not internalize it, right?
Especially with, like the darkerthoughts of like when I, when I

(04:58):
find out, like, some chefs, like, hurt themselves.
Yeah, You know, it makes it really hard for me 'cause I'm
like, damn, I've been there. And I, I anybody that cooks or
is a line cooker or is a chef that listens to this, you know,
just know that it's not, it's not the easy way out that
everybody thinks it is. That's true.
So it's super painful. But yeah.
How's business been for you? Does the rain affect you?

(05:19):
Yeah. Definitely.
I think all the things that yourbusiness gets affected by
definitely effects our business.Even though we're in a building,
Yeah, it definitely affects us. We these are the quiet, like
we're heading into kind of the quiet dark times, you know, and
even though things pick up for the holidays for us because we

(05:42):
are very gift centric and there's a lot new stuff in the
store at that time. But yeah, these are the
challenging months for sure. That kind of guess gets us a
little anxious. Yeah, it man, it, it's funny.
I, I ran into my old coach at this boxing tournament this past
weekend and we were talking withfighters and stuff like that in

(06:05):
the quiet moments and during thefight or during the ring, like,
look busy, stay busy. Yeah.
And that really hits that reallyhits close to home with like
with business, too. For me.
It's like in the quiet moments, like stay busy, you know, stay
cleaning, stay working on the next project, fix the things
that are wrong, right? Which makes it real hard because

(06:27):
that's a grind on its own without being busy, without
serving the customer. I have a really hard time with
that part so. Yeah.
I mean, you can kind of look at it like there's downtime to do
more on other projects. Yeah, especially more fun ones,
you know. Yeah, definitely.
With that said, like it's October.
Yeah. Middle of October now, but we've

(06:48):
got Halloween coming up, which typically I do feel really bad
because I don't do much around that holiday in the store, which
kind of would make more sense that we did.
Oh, OK. You know, like, we're all about
trick or treat, but I think it helps that we have a kid now.
So, like, everything's exciting.We're like, oh, we have to do

(07:11):
something. It's Tycho's first holiday.
Yeah, your first Halloween and like you like all the first
holidays are like so fun it. Definitely brings out the that
spirit in me, which usually it'spretty dead inside.
Yeah, with, with Harlow, like her first year, I dressed up as
Santa. I was like Santa Han.
It was pretty cute. So proud to hold her in a Santa

(07:33):
Claus costume. So the pictures, I do have a
picture somewhere. Yeah, I'll post it.
And then, yeah, the the holidaysas a family, you get why the
holidays are the holidays, asidefrom Mariah Carey.
Yeah, because she's amazing. Yeah, I'm really looking forward
to. It yeah, I'm so excited for you
because it does I forget like how much joy that does bring not

(07:56):
that it doesn't bring it now with like Harlow being older and
and stuff it's just sometimes I feel like with with having a
child, a newborn during the holidays, you're like full steam
ahead. Yeah.
Whereas like the older they get it you're just like kind of
fragmented. You start asking yourself, oh,
are they still into this? You know?
So yeah, enjoy it a lot less so.Yeah, we we found him like a

(08:19):
hand me down $5 avocado costume and I'm so excited.
It's so cute. It's really cute.
But yeah, we're we'll be with the dark times.
One thing that I really look forward to during these times in
Portland are the crows. Oh yeah.
They go nuts around this time and like through these windows

(08:39):
here in downtown, we really get to see them a lot and it really
feels like Halloween in this town.
That's cool. That's cool.
Yeah, I have. We would have crows that came to
Kim Jong Un every morning 'causewe would just throw out scraps
of meat and feed them. Yeah.
Marinated. Yeah, marinated I I think.

(08:59):
Apparently they love to eat. Vomit is like their favorite
thing to eat. Oh, wow, yeah, cuz, you know,
they're the crows. Doesn't matter, you know?
Doesn't matter. You know Crows aren't.
You know I don't. Have to Fact Check you on.
That yeah, crows are color. No, no, I'm serious.
I looked it up, but yeah, it waspretty fun.
We have a list of questions 'cause we opened it up to you

(09:22):
guys to to ask us. Yeah, we got.
To celebrate, it's episode 10, Hon.
Oh my gosh, it's episode 10. Yes, I, I know it's been kind of
hectic and we've kind of back-to-back been recording and
editing and getting this all. Up.
But yes, This is why it's special.
We opened it up to our listenersand community because we wanted

(09:43):
to do something special. It's a big milestone.
It's huge. I I don't actually have the
stats in front of me, but I feellike a lot of podcasts don't get
to this point. Yeah, Oh my God, this.
That's true. Yeah, I'm proud of us.
Like, I'm so proud of us. We've.
Consistently kept it up we took a mini break during, you know,
newborn times, but. Yeah, that was totally valid.

(10:07):
Yeah, this is. Wow, OK, 10 episode 10.
That's really cool. Remember when we were when we
were like, Oh yeah, maybe like four or five people will listen.
That's cool that we have a fan base now.
I like that. That sounds funny.
Sweet. Yeah.
But a lot of these are really, really, really, really good
questions actually. Yeah, I'm really grateful.

(10:27):
I'm excited to dive into these because.
Thank you guys for participating.
It's kind of like the the creative process of us coming up
with our own topics to talk about things that are relevant
to us at the time or things thatwe wanted to discuss has been
fun. But it's really nice to get this
breath of fresh air from listeners with their perspective

(10:50):
of what they think we should cover.
And I felt pretty inspired by a lot of these questions.
Yeah, I do too. But yeah, it seems like the
first batch of questions are centered around joy and
creativity. OK.
A nice counterbalance to our grind and survival episodes.

(11:11):
Yeah, joy and creativity. That exists.
It's it's real. It's very real.
It's very real and it's funny 'cause it's funny because that
came up. Because I'm deciding to turn the
page and just do more creative stuff.
So I have a few pop ups lined up.
I'm not gonna do weddings anymore and I'm not gonna do so

(11:32):
many say yes to so many events, especially ones that I have to
go vending at. I'm proud of you for saying no.
Yeah, yeah, yeah. Well, I actually it's I just did
my last, my last wedding last Saturday.
Great, I I'm just laughing because I feel like I've heard
you say this before. No, no, no, no.
This is the last one that was booked.

(11:53):
We've had other people ask us todo their weddings and I've said
no, I swear. Even the ones that are like 2
years out. Even the one that was two years
out, I was like, bro, we'll be lucky.
OK, OK, yeah, I was like, hit meup like a little closer to the
day. But I think it kind of goes into
the creativity part. So we, I, I dialed it into exact
amount of numbers for everythingand I still came up short on the

(12:16):
last eight people 'cause they ordered like 170 beaving boxes.
Oh my gosh, it was funny, 'causethey were sending people out in
groups. And this goes to the creativity
part. We ran out of Bopche, like Bryce
and Jopche, but we had everything else.
And I was like, hey guys, do youlike eggs?

(12:37):
And they're like love eggs. And I was like, fantastic.
That's I got great news for you and ended up having we ended up
making just like a bunch of likebunch Hon omelets.
Oh yeah. And I was I was like, damn, that
was really smart, Hon. And then I'm going to remember
this. I just remember now.
But I feel like a lot of my creativity lately, not lately,

(12:59):
but has always been with my backs to the wall and having to
just to get things to work, I guess.
Yeah. Creative solutions.
That's awesome. Yeah.
Like with your business and withthe shop and stuff like that, do
you extrapolate a lot of your creativity from like marketing
or do you do like more some morelike redesigning the store,

(13:20):
building the space, like how's, how does that work out for you?
Yeah, that's a good question. I I think creating that space,
that environment, atmosphere hasalways been a big driving force
for us and for myself. Such a cute job.
Thanks. I think being a super sensitive
person, when I enter a space, I'm constantly feeling out what

(13:45):
feels good and what doesn't feelgood to me, and which kind of
makes me a little bit more critical in a lot of spaces
where I'm like, Oh my gosh, thislighting is so harsh.
It's not fun to be in the space or the sound isn't.
There isn't enough sound dampening in this space, so it's
like really over stimulating to be in here.

(14:07):
So I think from that standpoint I'm always inspired on trying to
make the experience in a space better and more comfortable.
So yeah, I'm always inspired by that.
Constantly moving stuff around. I feel like our space is
definitely due for a reset againsoon.
But yeah, I love organizing and feeling out of space A lot.

(14:33):
But yeah, like the marketing aspect, definitely fun for us.
I think initially what really inspired this business was how
interested I was in the stories of the people behind a lot of
these brands. And.
What sparked that inspiration for them to innovate within
their space? And yeah, I, I can think of very

(14:57):
specific people that I connectedwith through this process that I
was just like super proud to be able to showcase what they were
doing. So those kinds of things still
get me pretty inspired and feeling creative.
But yeah, those are kind of likewhere I focus on a lot these

(15:19):
days. I think for me, like finding the
joy in my work is to not really call it work.
That's funny, 'cause like I start to, I always go back and
forth like the days that I'm just like, oh man, this is so
cool. I'll try to frame it to you a
little bit better. I'm like, man, this is my house,
this is my prison I built. This is like my prep.

(15:39):
This is my tongs. These are my knives, you know,
And I'm like, this is all I built this.
And then there are other days where I come in.
I'm just like, fuck, it's the same tongues, it's the same
knife. It's the same dumbass aluminum
box. And it's funny how like it it
really is about like at least for me to find the joy is lately
has been to creatively reposition what success is.

(16:02):
And that's been a lot that's actually been on my mind a lot
lately. I've had a lot of examples in
the past couple weeks of like what not to do and and actually
had the opportunity to interjecton on spaces and like business
moves and stuff like that or like how to help help other

(16:25):
people kind of like bring it up you've.
Been consulting more? Yeah, I've been consulting a
little bit here and there. I mean, I, I feel like I'm
always consulting cause a lot ofpeople do come to me and they're
just like, hey, you've done thisfor so long.
I don't know you, I'm a huge fan.
And you have any advice on XYZ, right?
And I'll meet the people or I was messaging them back.

(16:48):
I'm just like, I'm so glad you asked.
Let me just tell you all the things I did wrong and then you
can extrapolate what that is. The value for yourself.
Yeah, and it's cool because I get to see a lot of cool ideas
and a lot of cool concepts startcoming around and it's it's

(17:08):
cool. I don't know.
Yeah, the consulting thing is, is fun, but it's hard to
extract. It's hard.
It's hard for me to be like, I don't know what to charge you.
Yeah, you know, I don't know. My my advice is always free.
You know, it's true. So.
But your advice is also worth something.
Yeah, yeah. That's.
True, but it is hard to quantifylike it's hard that value for
yourself. Yeah, 'cause I like, I think if

(17:31):
somebody was just like, well, send me an invoice in order to
the description, I'll just be like being cool ass dude, $35
per minute, you know, Oh my goodness, Hardline math
information he did on his phone.Oh, Hon, you know, so it's hard
for me to do that. I hear you, but you know those

(17:56):
things. They're serious, too.
Yeah, they, they are serious. I actually I, I know.
You know, but yeah, I think whatI hear from you too is it's the
people that you get to work with.
Yeah, I also feel that way. I think some some of the things
that dampen my creativity are when I I tend to kind of like

(18:21):
try to take everything on myselfa lot.
Oh yeah. It's kind of like a really bad
habit. It's a damage Asian.
Yeah, it is. It's a terrible.
It's a damaged Asian reflex. Yeah, absolutely.
I have it too. And then I find myself feeling
uninspired or overwhelmed and alone.
And it's just this like unhealthy cycle.

(18:43):
But the beauty that I found of, you know, finding community
through running this business here in this neighborhood is
that you don't have to do thingsalone or lean on your own
interests or any of that. You can really prop up your
friends, your community, be inspired by their interests and

(19:05):
ideas, and work together on things that you wouldn't
necessarily have done yourself. And things become more beautiful
and fleshed out in so many ways when you let people in and, you
know, collaborate with them. Yeah, I absolutely agree with

(19:26):
that. The collaborative nature, they
get so easy. Like I love, I love being able
to collaborate with other other people, other chefs.
Yeah, I think back to the whole damage Asian thing on because I
do the same exact thing. You know what it is?
I think it's because when I was a kid, and maybe this will ring
true for you, it may make you cry.

(19:49):
But there are times where like if an older Korean asked me to
do something, it was like a setup.
Like they would ask me to do something.
Like my mom would ask me to do something, I would do it and
they would just be like, this isabsolutely wrong.
Like you suck and then they'll have to do it themselves and
then I just feel really bad. Yeah, that's very common.
It's so it's so common. I I feel bad because like that's

(20:13):
kind of sometimes my teaching style too.
I mean it's like a bad move, like to the closest ones to me
which. Yeah, of course, of course I
catch. Myself a lot nowadays.
I mean, it's that is definitely a learning style and a teaching
style. Like I had a guy, there was a
guy that I worked at this delivery place delivering cheese

(20:34):
and shit. And I remember like this guy, he
was supposed to be my trainer and I just kind of shadow him.
And he literally watched me makea mistake one time.
And then he's just like, OK, so this is where like, do you know
what you did wrong? And I was just like, OK, so I'm
just going to be straight up with you.
I don't learn this way. You have to just explain things
to me and then show me once and then I got it.

(20:55):
And by the end of the day, he did it to me like he did it all
day. And I remember at the end of the
day I was just like, hey, you know, you're pretty fucking
insufferable. Like I don't think, I think This
is why, like no one eats with you, bro.
So I can't help but be that honest.
But I had a clean driving recordand they couldn't fire me at the
time, so it was perfect. No.
Anyways, So what part, what partof goodies in your work still

(21:19):
feels like pureplay? Like this feels like it's just
like time is flying by not thinking about anything else,
but it's just absolute fun for you.
Well, I guess it's really nice when I get to sit down with

(21:39):
people that I've I like to work with and just kind of brainstorm
ideas of what we could do going forward outside of just like the
day-to-day operations, for example.
But it's mainly just being able to dream about what we could do

(21:59):
that would be fun in the space. Whether or not these things come
to fruition or not. Just the process of exploring
these ideas with other creative folks is definitely pureplay.
I think we've never really had this opportunity where we had a

(22:21):
space that we could share with people.
OK. So letting ideas come to life
has been like the most pleasurable part of having a
space like. Right from like concepts to
execution to prod fennel products.
Yeah, that's cool. And I mean, I wish, I wish I

(22:41):
took more time to do this more often, but like consistently,
periodically, like a couple of our friends, Lena and Daphne,
Lena from Omija Bakes, you know them.
I do know Daphne, yeah. Oh yeah, Daphne and Lena we we
meet up and we have lunch at a local spot that we like.

(23:02):
Last time we met up at Cow Cow and we just like to catch up,
but also kind of dream up what we could do as a potential pop
up. And these kinds of moments feel
very freeing in so many ways just to dream things up.
And then, yeah, of course, like the curation process is a lot of

(23:25):
fun for me. And part of that process
involves like, trying a bunch ofnew things and kind of like
imagining how this will fit intopeople's lives, like the
products and things like that. So that's definitely a big part
of what feels like a lot of playto me.

(23:47):
And then kind of imagining wherethis business can go in
different neighborhoods and how that could like each
neighborhood would affect how goodies presents.
Oh, that's wild because. In that environment.
Like if you had, if you had likea goodies in like southeast.

(24:07):
Yeah, yeah. Like in like Ava Wood sock, it
would just be like, oh, everything's chips like.
Yeah, maybe. Or like if you have one off of
82nd, like hell yeah. Tried squid all day.
Yes. And that way, I mean like here
it doesn't make as much sense, but like in a neighborhood
where? Families walk.
Around I definitely want more kid focused space, you know, so

(24:32):
yeah. That's funny.
How about? You I think for me is when when
I think of really clever ways toplay with Instagram and to like
really like just like so like a lot of the posts, there's like
so many seeds I've planted in all the posts that I can just

(24:53):
kind of jump back to, which is really funny.
It is very it's it, it kind of, it's just like somebody with a
conspiracy theory. Yeah, it's just secret language.
You know what I mean? Like people just, yeah, at least
for me. And then I just like, Oh yeah,
then I'll reference it back to this and then that one year.
And then, and it's really the people that did that, you know,
like everybody else always wouldreference something.
I think I roasted somebody for asolid year.

(25:17):
Everybody was quoting one of thelike send offs, which is like
terrible, terrible, terrible. And then when I find like when a
year came, I was like, damn, we've been roasting this guy for
a year. I should make a shirt.
This shirt sold out like instantaneously, you know,
genius. So I think like marketing is a
lot of like pureplay for me. And then collaborations

(25:38):
definitely. Like I love collaborating with
other chefs and going to their restaurant and seeing where it
would make sense, you know, likegoing through other, other chefs
menus, which no one has a bad menu, by the way.
Like honestly, like I, I love, like I, I just went last night
to Alma and 'cause my friend veteran's restaurant, but he's

(26:03):
like, Oh, we should do a collaboration.
I was like, I got to come in andeat and I was like eating his
food. And just like, it was just, it
was joy. It was pureplay to me.
I was just like, oh, we could dothis or this tasted like this or
my head. Everything was just firing on
all Pistons. And the other thing, which maybe
not be the healthiest thing is when I work the window is when I

(26:24):
work the window and just talk tothe people.
It's like these. I don't, I think, I think every
iteration of my team, all of them since day one has just been
like, yeah, you know, maybe maybe you shouldn't work the
window so much. You know, that person looked a
little mad, like, you know, or like I'm real.
I'm, I'm too quick to just to be, I'm just part of that old

(26:47):
Portland, I guess of just being snarky, you know, like, like,
no, I'm super smiley. But and I laugh, I laugh at
people. Ouch.
Yeah. Yeah.
I guess listening to you speak about this too kind of makes me
realize that for me it's not being at the window here, it is

(27:09):
being outside, outside of my business.
And I think as small business owners, sometimes it's easy to
forget to enjoy and. Yeah, I, I completely agree.
It is. It's hard, yeah.
Kind of like what you brought upearlier on in, you know, our
recording. I think it's funny like this is

(27:30):
kind of like very unique with this is a very unique thing with
with chefs. There's this like constant
feedback loop. And the reason why I bring this
up is because this this is what used to bring me joy and used to
feed feed the that used to shut me up.
Was this like I would I would see somebody would get get me a

(27:51):
write up and then I would feel like super empowered, right?
And then like the write ups and then I would be super like kind
of stoned on it, you know, and then be super stoked on it and
then the write up would go away like that feeling would go away
and then nothing's feeding that part of my brain.
Yeah, no things, nothing's dopa meaning for me, you know what I

(28:14):
mean? And then and then I'd drink
about it and then I'd scheme on ways to get creative to try to
get another write up or try to get on another list or like try
to get noticed by somebody that really doesn't eat food, you
know who you are. And, and then just try to get
that, try to get that feedback loop again, you know, and then

(28:36):
in the meantime, it would drive me insane or like drive me to go
drink or drive me to like, you know, forces me to be creative
in like a very like unhealthy way.
You know, I try to force it as opposed to let it come to you.
Actually, I thought I, I think alot of chefs go through this.
And then when I got, when I stopped drinking and became

(28:59):
sober, I realized that that was happening.
But I see a lot of other sober chefs that still are in that
feedback loop. I have to remind them just be
like, Hey, it doesn't matter. Like there's that one person
that writes an article versus like all the people that you
fed, you know, like who's who's really gonna, who's really gonna
put food on your table and who'sreally going to what's it really

(29:21):
matter? You know, So you have I don't
know. So I see a lot.
I see that a lot. I think that was for me, like my
joy and creativity was coming from like recognition.
Whereas now I've been around long enough, I'm just like who
hasn't written about me yet. And like, honestly, like I've
met all of you. I see what?
I see what like what yucks your yums.

(29:42):
And I see what like they like, you know, and they're all liars.
You're not there to please them.Yeah.
I'm not here to please you, you know, You know where to find me.
And so like. That's why it's nice to know
when when you know what you're really about to yeah, it it
gives you that satisfaction. Yeah.
And like that, that kind of likemakes like I feel like the grind

(30:07):
of doing everything, of owning asmall business quiets all that
stuff when things are like out of like completely out of whack.
Bills aren't paid and things aren't getting firing off.
Like that grind will kill that thing in me, will kill that ego
in me and make me think I'm small, you know, which is good
and bad. So whoops, shut up, Sonny.

(30:34):
Sorry about that. OK, we can edit that out.
OK, What about like do you have like what are your triggering
moments that keep you going through?
I'm I'm actually dying to know on like when the day-to-day
grind is heavy. What keeps me going?

(30:57):
Because you have to. Because you have to, right?
I mean. It's it's kind of a simple.
Answer like failure is not the option it.
Can't just lay down and do nothing.
Yeah. Yeah, I got to keep fighting,
but of course my family keeps megoing.
Yeah. And yeah, even on the toughest

(31:19):
days, it's it's really just about like remembering what we
feel wealthy in. And since starting this,
obviously it's been really hard.Yeah, it's super hard.
And our lifestyle, our lives have changed a lot in many ways.
And, you know, we have to live acertain way as well to make
things work. But we feel very rich in

(31:43):
community and friends. Like seriously, like I've never
felt like I had so much fullnessin my life with the people
around me. And.
People also like seeing me genuinely for who I am too, and
maybe that's because as small business owners that are really
involved in your business, you're really visible, like

(32:04):
people see you all the time and what you're doing and how you
deal with things. Yeah, absolutely.
I mean, I think like it's, you know, like I, there's something
to be said about that, especially like in my world, in
the, in the restaurant industry,it's like when you meet chef
owners, you know, they come, there's a lot of them that come

(32:25):
certain ways, you know, and, andit's usually by design of how,
how severe the debt is of the restaurant.
You know, like recently, not recently, but in the past like 5
years, I think when I turned 40,I was like, I was like, all
right, it's still not too late to go to school for computers

(32:49):
like my mom said. Or do I see this through?
And now that I'm older, I'm like, Oh my God, I have to make
this work If this doesn't work, you know, like if I let me just
like I'll try to break it down to the best I can.
Like I know I'm not going to make my millions of dollars off
of Kim Jong Un. Like, I know it's not going to

(33:11):
happen, right? But will I have amassed enough
followers to like when I go awayor when I pass away or when I'm
gone? Did I have enough followers to
get enough of a GoFundMe bank account for Harlow?
Oh, shit. Yeah.
See what I mean? You see?
So I've got to be honest with you, like, sometimes.

(33:35):
Sometimes, sometimes that grind in that fire to stay creative,
It's it, it is like a, to me, itis like a fire.
It's like, oh, it's just like socareless and effortless in like
a little candle. And then other days,
unfortunately, recently it's just like, Oh my God, there's a
blowtorch with napalm shooting at me and I have to get this

(33:57):
done. The stress helps you.
Yeah. So kind of, so kind of the
stress is motivating, you know? Yeah, I mean, stress is
motivating, but at the same timeit's just kind of unsustainable,
don't you think? Oh yeah, it's 100%
unsustainable. I mean, again, this is these are

(34:17):
extremes, right? Like because other other times,
I think owning, like other times, like being a small
business, being a small entity, like your creativity has to come
in waves. It can't all be upfront.
And it's like blowing out all your serotonin, you know?
So like there are times where like creative dishes, like I

(34:40):
like for instance, like it's like, oh, I should do a special
this week. And then I'll be like, I'll be
like, pull it together. Then all of these things, all
these exterior things that I neglected come into play.
And then I'm like, maybe we'll do it in a week and a half, you
know? So like that's honestly.
How my creativity happens too, though, it like comes really

(35:02):
like intensely. And if I don't act on it, then
yeah, it, it's gonna dwindle away.
But I, I like to act on things pretty spontaneously when it
happens. It's kind of hard to plan your
creativity, you know what I mean?
Yeah, absolutely. But when when it's coupled with
like a thought partner that liketotally inspires you, then it's

(35:27):
it's a fun activity do to do so.I guess I don't know it it
really depends. For me, I'm having a lot of
good. I'm having, I've had a really
good run of, of, of people that work with me at the cart where
ideas will come in, it'll be really good.
We'll execute and that's cool. Like as far as like when it

(35:48):
comes to like dishes and stuff, marketing, I think like, I hate
this selling discounted food. I'll never do that.
But when it comes to marketing stuff, I always try to just be
witty, you know, be like really stupid about it.
Be like, oh dude, your food's 10% off, but it's like 20%

(36:08):
markup. And then this is a math game
anyways. But some of my best, I think
some of the best ideas come fromwith with with me comes from the
people that I surround myself with at the cart or yeah, it's
just like for you, you know, it comes in bursts.
I like when it comes in bursts that I could reach out to
someone that I feel like would totally be in line with the

(36:31):
things that I'm thinking about. Oh yeah.
And then just like playing off of their ideas too typically.
Like the idea gets really big and we have to like scale it
back because realistically it's hard to execute massive ideas
when you don't have a huge budget, so.
Oh yeah, being. Creative about how we attack
these ideas has also been like afun process, but.

(36:56):
Yeah, I think, you know, it's funny, 'cause like for me, like
when I think creative and I think ideas, it always starts at
the dish level, you know, for me, like for what dish.
And there are times where, like,there have been times I'll wake
up at like, oh, no, God, they are like 2:30 in the morning.

(37:17):
And I'll just be like, oh, I gotto write it down.
I got to write it down. And then I'll write it down.
And then I'll read it again in the morning and be like, oh,
that was crap. And then there are other times
this sounds kind of bad, but I'll be in meetings, you know,
and I can't stand, I can't have idle hands.
So I'm always drawing or like doodling, especially on Zoom
meetings, like people can't see what I'm drawing and stuff.

(37:39):
Yeah, there are times where I'm like, I've been in meetings
where I've like, it would be a totally different subject matter
and someone would be like, I'll just have to say it out loud to
put into existence. I'll be like, oh, name me on
drop shot. And they're like what?
I'm like, forget it, it's too late.
You're not going to steal my idea.
You know, like I think majority of my ideas lately have just

(38:00):
been coming from just my environment, you know, just the
environment of people and stuff like that.
That's why the environment matters so much.
You mentioned enjoying dinner ata a friend's restaurant and it
inspiring you. Terrence and I really don't get
out very much, but last night wetreated ourselves, went to

(38:23):
Fanny's restaurant, Pasar. Yes, I love pasar.
Yeah, and it was just a whole adventure, just sitting down,
ordering a few dishes to exploretogether.
And the ambiance is just amazing.
But when we take these moments to slow down, it's just when I
feel like the best ideas start to come to the surface again.
And I definitely left feeling very inspired.

(38:45):
And it actually kind of unexpectedly, I left there
wanting to get back into making kimchi again because I was doing
a. Lot of that.
Before opening Goodies and we'veintegrated a little bit into
like our identity here because, I mean, it's such a personal
brand here that yeah, I do pull a lot from like my upbringing

(39:07):
and a lot of what Goodies is about is also like new
nostalgia. So.
Oh. Yeah, you're right.
Yeah, there's. A lot of things in here that are
like remixed and like familiar but nostalgic.
And so anyway, moments like thatdefinitely continue to help me
harness my creativity again, because honestly, like some days

(39:30):
I don't feel very creative. Yeah.
But. The well, the well can run dry.
I mean, when it comes to, oh, man, you know, Pesar and Weijon,
like Fenny does a really good job just absolutely 1000%
representing her heritage and like, I guess what's authentic,

(39:52):
you know? And then and it's so her, it's
funny because she's one of thosechefs and business owners where
if she was just like, oh, we should do a collaboration, I'd
be like, there's no way. There's no way.
Because it's just they're so deep in the identity of that,
that like anything that I would try to collaborate with would

(40:15):
feel like it cheapens that experience, Right.
Yeah. Isn't that?
Yeah. And then on the other end, like
one of the things that's here, which is I guess I, I do.
Have this conversation with myself a lot is like, do I am I
ever torn between like being authentic right and dying and

(40:35):
making $100 a day or do I remix what I have and make $1000 a
day? You know, because it like it's,
it's hard because I think with like authenticity, like for me,
especially being in the food cart, like when I'm in the
window, it's the most authentic Korean food truck you'll ever

(40:58):
fucking see. Like I am the authenticity, you
know, like I used to say this a lot when I would get when I
would drink and stuff like that and party, I'd be like, I'd be
like, Oh, you're here. I'm like, bitch, I am the party.
You know, so I know so arrogant.I still have that mentality
anyways, but there. But I feel like that is like on
most days like that authenticityis it is me.

(41:21):
It is the fact that I am Korean American and I've.
I'm calling back to my roots andthat's where that is.
Now if I'm going to take those roots, put it in a different
plant, possibly graft it with something else like a tortilla
and make the munch wrap, I'm absolutely doing that.
Yeah, for sure. And I've, I've been, I've been

(41:44):
fortunate enough to. That's so wild.
These, these questions are like so spot on.
I've been fortunate enough to say like when it comes to when
it comes to like what my markersare for authentic, I'll tell
people like, dude, my mom said the food was good.
Yeah. Yeah.

(42:05):
Yeah, done. You know, or like I have a lot
of Korean, a lot of Korean tourists that come to Portland,
they'll come to, they'll specifically come to Kim Jong
Un, which is super blessed. And on the other end, when
people come by and they're like,Oh my gosh, this is my first
time having Korean food. I'm like, hell yeah, I'm going
to imprint on you and you, all the Korean food you're ever

(42:26):
going to eat, all your kimchi you're ever going to eat, you're
going to think of me until you find the one that's better than
mine. Good luck.
So, you know, like it's that scale always has to slide back
and forth 'cause I think if you lean too far into authenticity
with, with dishes and stuff likethat, a lot of these folks will
find themselves like so unrelatable.

(42:50):
So sometimes you have to make things really relatable, you
know, and. What's the fun and super rigid
rules, especially if you're making your own rules, right?
Like it doesn't make any sense. So yeah, just part of the
creative process definitely is about that flexibility and room
to grow. So you don't wanna, you don't
wanna put yourself in a little box.
I mean, do you have things here like, 'cause I, I, this is, I

(43:13):
love like walking through your store.
I'm just like, there's like evenlike there's a late, like at one
point you had like latest potatochips from Shanghai.
Like, you know what I mean? Like, oh, that looks like
Pringles, but it's actually madeby a different company
altogether, you know? And I, I love seeing the remixes
here. Yeah, definitely.
That keeps it fun. I mean, I feel like being first,

(43:41):
second generation Korean Americans too, like we're kind
of a remix of our own. Oh yeah, 100%.
I mean, so it comes out in the things like the food that you
make it's, but it's also its ownthing.
Yeah. And I think like, have you ever,
do you ever like look at your product shelves and you're just

(44:01):
like, I need some type of Cheetos or some form of Doritos
on this shelf And how am I goingto find that?
Yeah, it typically comes from like searching for the specific
thing that I'm trying to obtain.Right and.
Then yeah, searching for what might fit fill that void, right?

(44:24):
Yeah. And believe it or not, a lot of
people, if you've thought of something that you want it to
exist in the world, other peopleprobably have thought the same
thing. True is what I find true.
So kind of just to call back like when Terrence and I were
working on our own beverage project.

(44:45):
Oh yeah. Like back in the pandemic times
or pre pandemic, it was really interesting because at the time
we were the first, we would havebeen the first to market this
product idea, which was like a soju spritz, right?
Yeah, we should go back to that.We should, We should that's, we
should clap on that. Yeah, maybe it it would be cool,
but so it didn't exist. We were like really excited.

(45:06):
Oh my gosh, why hasn't anyone thought of this?
So we were working on it. Long story short, now we look
around the same time other people were bubbling up with
this idea, and now if you look, there's like maybe 3, 3 soju
sparkling beverage brands out there that are doing it.

(45:26):
But we can make a better one andbury those cockroaches.
Oh yeah, Yeah. OK, it's not.
Really my mindset, but I'm like looking at them and I'm like,
oh, that's so cool. Like we had, we were on the same
wavelength. But yeah, I I wouldn't say that
any of them have like really like exploded in the way that I
would have imagined, but. You know, like back to what you
were saying about like Korean being Korean American and like

(45:49):
reforging our own rules, you know, like we are, I think I
think the, the, the coolest thing for me, like when I meet
other Asian Americans, Filipino via any, any anybody else, Like
our experiences are so unique tous that we are like the third

(46:11):
iteration of, of that, of, of our DNA.
You know, like there's people that just came here from Korea
that grew up in Korea that are very traditionally Korean.
And then there's us. And then we have, and then all
the adoptees and everything thathave this experience but have
our faces, you know, but I, I think one of the hardest things

(46:31):
for me was like, I've had, I've had other Koreans kind of be
like, oh, like, is it, you know,is it authentic?
Or is it like, how do you make your, you know, like they
chatted grill me on this. And I have to remind them just
like, hey, man, like if that didn't sell back in the 90s, why
do you think it would sell now? You know, And if you really
think about it like us being ourown category of Asians, you

(46:56):
know, which I'm really going to like rally for being the Asian
American is such a dialed in, unique, beautiful thing.
You know, we have the best of both worlds, you know?
Yeah. And I, I don't know, like we're,
we're our own worst enemies as Asian Americans.
We're our own worst enemies. It's like if it's some auntie or

(47:17):
if it's like you know someone else's mom or some shit, it's
always like something you know or judgmental dad or somewhere.
Takes you back to being a baby. Yeah, it takes me back to being
a little kid, which is this likegross.
Like, are you going to be a doctor or lawyer?
Like, I, I wish. I wish.
I'd be like, no, I'm going to bea fucking food hustler in a

(47:37):
fucking aluminum box. Leave me alone, you know, like
just give up on me, you know, game over, game over.
So Joyce, have you, have you hadany moments recently within the
time that you've, you've startedyour business that made you
reconnect like that, made you reconnect deeply on this deeply

(48:01):
on like why you started this shop?
I mean always. I guess the answer is always.
Is there anything specific like what reminded you to like?
Is there anything that you see in somebody else or a product

(48:25):
that made you think like, I'm like, This is why I started
Goodies? Yeah, I guess, OK.
It reminds you why you started in the first place.
Yes, the most recent thing, significant moment I guess was,
yeah, we just had our three-yearanniversary in September, which

(48:47):
was last month. Last month, I know.
Time is. Fine, this year has been crazy
for October. It's.
It's it's been crazy, but I think a great reminder was I,
yeah, September was a crazy month for us.
We were planning on moving. We were celebrating our

(49:12):
three-year and I, as a new mom, I was also feeling super
overwhelmed with everything. But I found it really beautiful
and a great reminder of how muchI Yeah, it always comes back.
It sounds corny, but it always comes back to the people, like
the community. And I'm not just talking about

(49:32):
the people like behind the brands or the products that we
carry, but like the people around us here who have been
rooting for us and like supporting.
Us and. Showing up for us since day one
and I really wanted to celebratethree years, but it also felt
like a lot to try to make something happen.

(49:55):
But our community and specifically shout out to our
friend Arie, who has been like one of the sweetest, like most
supportive little sisters that Icould have ever.
Met Yeah, Aries the best. Yeah, she's a bad ass, but they
really did not want us to go without celebrating.
And they went on their during their busy schedule to help

(50:19):
produce this like movie night for our community to come hang
out and we watched K pop demon hunters together.
But it was it was just a great reminder of like why we started
in the 1st place. We really wanted to create a
space that we could share with people that we cared about and
people that we're gonna become our community.

(50:43):
And we wanted to just continue to have light hearted fun within
the space that we created. So that was a really great
reminder why why we do this. I'm really grateful for it.
Yeah, I know. It's it's beautiful.
I think I've had like I have moments all the time where aside

(51:05):
from the oh, shit moments, right, Like I can't do anything
else. But I think when I see like when
I see other, like when I see other like Korean food trucks
opening up, like when I see other Korean food trucks open
up, I'm just like sweet. Like I never I never look at a

(51:28):
competition. I always look at like, hell
yeah, let's go. That's cool.
Like what are you making? What are you doing?
How can I like? How do I meet you?
The. More the merrier.
Yeah, the more the merrier. And then on the other end, when
I see Korean products in like, Fred Meyer, you know, I'm like,

(51:50):
I look at it and I'm like, yeah,I'm, I did my part, man.
You know, like I did my part. For the.
Culture, oh, I did this for the culture.
Like you can't tell me you can't.
Like it's undeniable at this point where at least for me and
I, I look at like, I'd like to think that like I've, I've had
enough customers now where there's a customer that was like

(52:12):
I had Kim Jong Un for the first time.
I loved it. Now I find myself in Korea or
like now I want to know more. And those are the times that
like I'm like, I'm like super, Idon't know, I like it.
Like I feel super blessed in that aspect to be in this
position. And it's sometimes it's, it's

(52:33):
super alienating. You know, like I, we've talked
about this before, like owning abusiness is really alienating.
Well, the opposite of that is when I do meet other food truck
owners and like, maybe I'll comment on something on, on a
post that I've seen from them and they'll message me back.
Like, Oh my God, like dude, likeI got inspired by this or like,

(52:57):
Hey, it's good to finally meet you.
I've always wanted to meet you. And it's, it's really cool.
Like, I like to, I like to give back on that aspect.
Like I said, you know, like my advice is always free, like you
can always top my line or DM me or whatever.
And I'd like to keep that up foras long as I, I'm going, you
know? That's awesome.
Yeah, 'cause it, it really does.It's like, it's like when your
friend comes into town from out of town for the first time in

(53:18):
Portland and taken to all the cool places and you're like, Oh
yeah, this place is fucking cool.
You know, like, oh, this place is rad.
We do have a lot of strip clubs.Oh yeah, dude, there's like a
fuck, you know, like, yeah, there's fucking weirdos on the
street wearing fucking whatever.Halloween is everyday, people.
I mean it OK. Honestly, living in Portland
really does take the venom out of the bite of Halloween.

(53:41):
Yeah. Yeah.
I'm just. I just have to throw that out,
though. It's super normalized, you know,
like, you know, like when I see people that I'm just like, oh,
we're just, we're just wearing the ears today, all right, Yeah.
Whatever. Or like, oh, so sick.
Yeah. Oh, what's up, furries?
Let's go like, you know, costumes cost money.

(54:02):
You probably have enough to go out and eat and be of certain
demographic and I love you all, you know.
We, we do have a lot of strip clubs.
My, that's the first thing that my brother recognized when he
came here. He was like, why are there so
many strip clubs? And this guy used to live in
Vegas. Oh yeah, yeah, it was a
different experience. But I think, you know, like,

(54:22):
honestly, I think like strip clubs are like the yellow Canary
of of measure of business. You know, like I'll talk to
dancers and just be like, how's everything going?
They're like, it's pretty slow. I'm like fuck.
I guess you're right. We always slip the parking lots.
We're like, oh man, it's full today.
Yeah, yeah. But it's true though.
Like I'm like, oh shit. You know, even even down to

(54:44):
like, I talked to a friend of mine who's a bartender at at a
strip club and I was like, how'sit, How's it going?
She's like, it's definitely changed.
Yeah, dudes are fucking really rude these days.
And I'm like, that's crazy. My customers are all so rude.
What the fuck's going on? You know?
And they're like, oh, tech Bros because they, they never go out

(55:05):
and touch grass. And then they try to go to a
strip club and spend money and they don't know how to do it.
It's insane. Turns out they don't know how to
spend money at a food truck either.
Crazy. Crazy how that goes so beyond
food itself. Joyce, how do you express
creativity in your business through branding, storytelling,

(55:26):
design, or community events? I mean, yeah, all those things.
Any specific that stands out to you?
It's really fun to play with ourbrand.
I think that was kind of a key thing for us.
Like we didn't really want, we, we wanted to make a fun brand.
And part of that is to be able to express all the different

(55:49):
aspects of our brand through different mediums.
Right. Yeah.
So yeah, like the lighters. Yeah, yeah, through like
designing apparel and like everyday carry type goodies.
I think the most fun is always working with like we love our
designer Felicia. It's so much fun to work with

(56:11):
her directly and just like communicate these ideas and make
them come to life because when you have the right people to be
creative with, it's really, it doesn't feel like work.
It's just so much fun. And so that's been my experience
continuously with building this brand with Terrance and Felicia.
This whole process stays really fresh and exciting because we

(56:35):
get to tackle a lot of these ideas.
And yeah, we try to express our brand in new, fresh ways, like
every season. And lately, yeah, it's been
through packaging design. So we refreshed our house candy
label design. And seasonally, we do come out
with new apparel. So like, you know, our goodies

(56:57):
socks, for example, came out forour birthday.
Goodies. Socks.
Yeah, it's just a classic. But like through that process,
like we really get to know ourselves and our identity here
and how much we can push it. But yes, creatively, also the
events, it's always fun to thinkof what we can do together as a

(57:19):
community and like bring everyone through and like just
have a good time. At the end of this month, we've
got like a pumpkin carving meet up.
It's super light hearted. But like like I said, it's it's
fun when we get to do things with friends.
This is also with our friend Felicia.
She is totally super into Halloween and inspired us to do

(57:42):
this. She made the artwork for the
poster and it's literally just ameet up.
We can provide pumpkins, we've got snacks, decor.
We'll just sit down, hang out with our community and get
creative. That's awesome.
How about for yourself? Aside from food, like being
created with food, I've I've graphic novel cookbook that

(58:05):
we're pitching. We loosely have a publisher, but
we got to figure out how to likereally send it out.
We have a Korean American couplethat is actually doing the
illustrations for it's when I say we, it's, I was gonna ask.
It's with soul sausage in LA. So like we, we've done
collaborations like all the time, all the time.

(58:28):
And it's always a lot of fun. You know, we did the great food
truck race together. So a lot of it is based on the,
on that experience. And I think like when it comes
to like I never, I never really invest in merch and I, I should,
I should do that again because Idefinitely get pretty creative

(58:49):
with it. Yeah, it's fun.
It's fun. It is fun, but I, I have to
like, I don't know, I, I have quite a few shirt designs that
haven't really come off the ground yet that I have to have
to do. And then I guess I mean, like,
like I said creatively, like I love the marketing aspect of it.

(59:11):
I just love doing that part of like having that voice like on
Instagram and stuff like that isreally fun.
But yeah, you know, OK, this is the last one.
Last one. Last one.
Do we have any collabs? You and I, Joyce goodies cross
Kim Jong Un. We should.

(59:32):
We should actually, I have a couple.
You have ideas? I have I have one idea where we
could, I've talked to you about this before, but you know, I
don't, I don't sell the Argochi Jong sauce.
And I could just, and I could just drop it here and be like,
this is the only place. Like you can't even get it at
the cart. Like this is the only place you

(59:53):
can get this. Yes, hell yes, we've talked
about. This, yeah, we've talked about
this, but. It was also, I mean, I know you
were thinking about it separately, but it was even more
fueled by the fact that there's someone who's not of our culture
making Kochi Jung sauce and selling it, remember?
Yeah, that's right. The.
Like the Scottish one or whatever.
That is infuriating to even think about anyway.

(01:00:14):
Fuck, it's even got Korean letters.
Yeah, it's really cute. This is what pissed me off
because it it's a really cute product.
Oh my God. They straight up say it's Korean
hot sauce and I was like, are they Korean?
They're not. Product of Ireland.
But This is why, yes. When the fuck do we have
sulfates and mustard and gochejang?

(01:00:38):
Oh yeah, no, mine won't sound like that.
What? Yes, Hon.
We should collab. OK, yeah, now I just want to.
We will. Where is this world?
This is crazy. Yeah.
The other thing I wanted to do, which I wanted to run by, is
have my marinades here too. But it's very different.
It's like astronomically like such a brilliant idea.

(01:01:01):
And I think, I think you and I have to be the ones to to
release it to the public. I think you'll love it all
right. But I can't say it all over.
I can't. It can't be recorded because
it's it's too great of an idea. That's fine, let's work on this,
maybe over dinner. OK, I'm done.
I want touching, man, But if youmade it this far, thank you,
thank you, thank you. Thank you so much for carrying

(01:01:24):
us to Episode 10. Yeah, Looking back, it's kind of
crazy to think that this all started because we were at a
friend's birthday party and we were kind of just joking about
what would be possible, the kinds of things that we missed,
like podcasts that no longer exist that we wish we're still

(01:01:47):
around to kind of represent. Yeah, shout out Feeling Asian
podcast. Yeah.
That was a good. One such a good one.
Got a lot of us through the the pandemic and I mean, I guess
especially living here in Portland, the feelings of being
represented are kind of still missing, but getting better.
Yeah. And I think both of us were

(01:02:09):
pretty inspired by that. And it's nice to have started
this like really just just an idea.
We just went for it with very minimal everything.
You know, we just started with what we had, these mics that we
had. Like low damage Asian
expectations and then here we are, you know?

(01:02:30):
Like, and no, it's, it's not like we've made it or anything.
Definitely not. But it's it's been really cool
to see like how people have shown up and listened.
And yeah, and I, I really appreciate, like you said, like
going from just an idea to execution to this, Yeah, you

(01:02:50):
know, and I hope longevity is gonna be the next thing, you
know. And I really appreciate you.
I. Appreciate you too.
Yeah, it's been, it's been fun. I honestly thought if we were
gonna have this, I like having this podcast.
I thought like after episode 3, Terrance would just be like, OK,
you guys stop complaining about white people.
There's so much more shit out there.
But it never happened. And who knows, maybe that's the

(01:03:11):
next 10 episodes. Maybe the next 10 episodes is
like how badly our lives got damaged.
We became damaged Asians. I think it is going to be
interesting to continue to work on this and see what the future
of this podcast really is going to shape up to be.
Agreed. I think we're probably going to
take a little mini break just torecenter and get things in

(01:03:35):
order, but the fun part is like we still do have those bonus
episodes. It's.
One episode that we recorded a while back and it was also
listener derived questions. I can't remember all the things
that we answered, but it was really fun.
I think it was like 21 questions.
Yeah, it was a lot of fun. It was a lot of fun.
That was really good. Yeah, it's like 2 hours of

(01:03:57):
recording, but yeah, we're gonnaget that all edited and like
it's it'll be two bonus episodesthat'll still be coming out in
the timeline that, you know, we usually air these, but.
I really want to get a new mixerand then have guests.
That's what I want for the next.Yeah, put it out there.

(01:04:19):
I I think that is a great goal. I think that's always been kind
of an exciting thing to be able to imagine bringing friends and
community on to talk with. So yeah, let's work towards all
of that. I it just can't be like we bring
a guest on it just be like, why do you hate me?
We're good. I mean, that would be fucking

(01:04:39):
hilarious too. Terence said that over the
lifetime of this podcast, we've had over 1000 hours of listening
time, which is all of you guys, which is.
Yeah. Thank you so much.
Really cool. That's so cool.
But yeah, it feels good. It it's been really therapeutic

(01:05:01):
to just like also make time thisI forgot to mention part of the
creative process has been projects like this to be.
Able to just like you. Know make the time through our
crazy schedule, hang out at the shop after hours and like.
Yeah, it's cool. Just.
Talk shit Catch. Up.
No, definitely. It feels like, you know, it's

(01:05:22):
really funny It, it feels like asmall business public
broadcasting session. I know sometimes.
It's so needed, right? But it's.
But this was honestly of all my creative endeavours recently,
this is just definitely been on the top of the list.
I love it. And it's fun to give back in
this way. Yeah.
And I hope, yeah, I just hope everybody that listens to it is

(01:05:45):
enjoying it as much as we're doing it, you know?
Yeah, so and. Yes, it will be really fun to
keep evolving from this process and just bring more value to our
listeners and all of that. So yeah, till next time I guess.
Yeah, thank you so much everybody for listening and
making it to the end. We really appreciate you.

(01:06:07):
And we'll be back in a month, but you got some bonus episodes
coming up all. Right.
Thanks guys. Thanks.
Bye, Joyce. Bye.