November 19, 2024 • 53 mins
Buckle up for a deliciously entertaining episode of Black Girls Eating. Your fabulous hosts, Candace and Tanorria, are dishing out a hearty chat with the one and only Bo Corley. Bo is not just any culinary content creator; he's famous for whipping up delectable dishes and cracking dad jokes that are just as tasty. From being an only child with a love for pots and pans, Bo has grown into a father of four and a culinary superstar. His journey is all about creativity, passion, and crafting delicious, healthy meals that everyone can enjoy.
Join us as we dive deep into the world of cooking, tackling everything from managing picky eaters (we've all been there, right?) to experimenting with spices that bring your dishes to life. Bo spills the beans on his favorite seasonings and shares some seriously good tips to jazz up your everyday meals. Plus, we get the scoop on his cookbook, "Dinner in One Take," and the rollercoaster ride of turning his vibrant social media magic into a real-life culinary guide.
But wait, there’s more! Bo also opens up about his bold leap from the corporate grind to the entrepreneurial life, offering golden nuggets of wisdom for budding content creators. With a generous sprinkle of humor and warmth, this episode is a celebration of the delicious blend of food, culture, and creativity. It's a feast of inspiration for anyone who loves cooking and storytelling.
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Episode Transcript
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>> Candace (00:07):
Welcome to Black Girls Eating. Uh, a conversation about
justice, black girl magic and well
seasoned food. We are Black Girls Eating
and welcome to our podcast.
>> Tanorria (00:18):
This episode was brought to you by Christchurch Cathedral.
>> Candace (00:21):
Hey, hey, hey.
>> Tanorria (00:22):
On Instagram at. How are you doing,
student?
>> Candace (00:27):
I'm doing great. I get to podcast you
today because I finished my homework early.
>> Tanorria (00:31):
Kelly, I'm so proud of you.
>> Candace (00:34):
Um, because, um, who told me to go back to seminary
at 40?
>> Tanorria (00:41):
You know, that's just crazy. Chasing these crazy
dreams. I don't know what the problems are.
>> Candace (00:45):
How are you?
>> Tanorria (00:47):
I'm good. I, um, just got
back from a wonderful food creator
conference by the Food and Wellness Equity
Collective. It was so good to be in a
room with majority black women encouraging
each other and talking about food. It was so good.
Like, it was the little bit of
like conference and professional development I didn't know I
(01:09):
needed.
>> Candace (01:10):
Well, listen, um, the group chat between me, you
and Oya, like, had been stagnating.
I was like, I'm living through her right now and I love it.
>> Tanorria (01:20):
Like, even the conference food was good
at a hotel. It was
impressive.
>> Candace (01:27):
I think hotels have realized they gotta step it up. These people are gonna come
here, spend all their money to bring these conferences and these
folks in here, we gotta feed them well.
>> Tanorria (01:35):
Plus, you're doing a conference with all food creators, foodie. So you
already know, you better come together.
Okay. But it was, the food there was
great. Marcus Samuelson's restaurant in Atlanta
was great. And then we went to a Michelin rated
restaurant called Atlas. It was
out of this world. My husband probably peed his pants when
(01:55):
he looked at the price. But we got out without washing dishes.
So we're.
>> Candace (02:00):
Hey, life is short,
right?
>> Tanorria (02:03):
That's what I say.
>> Candace (02:04):
That is, that is absolutely my motto. You know, that's my
motto. Life is short, buy it in color. That's my
motto.
>> Tanorria (02:10):
And I feel like it was so balanced because
that morning or that afternoon, I had a hot
dog from the varsity. And then that evening I
was having a beet cappuccino
and Cappuccino. Beet cappuccino.
And the foam was like a goat cheese foam.
Yeah, it was, it was amazing. And then they brought up this fancy
(02:31):
wooden knife box and told us where all the knives came from.
We got to pick our knife for the lamb course.
We had pre desserts.
>> Candace (02:39):
Pre desserts, girl, pre dessert me. That's the
era I'm in. It was me, baby.
>> Tanorria (02:45):
It was delightful. So, yes, I am feeling
good about that. Ready to go into, uh, my
favorite time of the year, AKA my Super Bowl
Thanksgiving. Yes. Ready for that. So I feel
good.
>> Candace (02:57):
I love this for us. And I just also want to point out that
it is officially soup season. Although soup season
all year round. But all I've been thinking about
is your lemon chicken orzo.
>> Tanorria (03:07):
Like, I want it, girl.
>> Candace (03:10):
Um, I'm going to make some. Like, the people in my house don't
like soup neither.
>> Tanorria (03:15):
What?
>> Candace (03:16):
They're not really soup eaters.
>> Tanorria (03:17):
Like, I did not know this.
>> Candace (03:19):
Yeah. Maggot will.
>> Tanorria (03:20):
Are they?
>> Candace (03:21):
I know Maddie will. If
she's sick. Yeah, they
will if she's sick.
But for the most part, they don't really fool with soup
like that. Like, they're not soup lovers. They're just not. So
whenever I get soup, it's like, a me thing.
>> Tanorria (03:39):
This is what I want to do. I'm going to invite you over for
dinner and make the soup, and
then I'm going to invite Sissy over
the next week so we can have liver and onions
that.
>> Candace (03:51):
It's a date. Don't play with me. Don't play with me because, you
know, I'm not cooking any liver. I have retired.
I retired from that.
>> Tanorria (03:58):
I was just talking to my m. Mom about that. Uh, right.
>> Candace (04:01):
I'm not doing that no more.
>> Tanorria (04:02):
Just talking to my mom about that last week. Like, the only person I think that
would eat liver and eggs will be a sissy.
>> Candace (04:07):
She will.
>> Tanorria (04:07):
Nobody else will eat them.
>> Candace (04:08):
She will. In fact, I will make sure that I tell her this as
soon as we get done recording because she will be so happy.
I love it because I haven't made it. I have not made it for her at
all.
>> Tanorria (04:18):
I have not made it in years because no one will
eat it with me. So I'm.
>> Candace (04:22):
Well, you know why I don't like it? You know why I don't like it?
>> Speaker C (04:25):
Oh.
>> Tanorria (04:25):
Cause your mom told you it was steak.
>> Candace (04:26):
M tricked me and said it was steak. And that's why I'm
untrusting of gravies, because. What are you hiding?
What are you hiding?
>> Tanorria (04:35):
Oh, gosh. My husband doesn't
like it. He doesn't like any kind of. But
he's. He's doing good. Like, we've. We went
somewhere and I had oysters, and he ate some, and
he ate, like, four of them. I
was shocked.
>> Candace (04:50):
Really.
>> Tanorria (04:51):
Didn't know.
>> Candace (04:51):
Were they. Were they smoked? Were they raw?
>> Tanorria (04:54):
They were raw. They were raw.
>> Candace (04:56):
Really?
>> Tanorria (04:56):
Yeah. And they had the mignette with them. And I think it was the
mignet and the hot sauce that made him,
like, Okay, I can handle this. Um,
and then he had caviar at
Atlas and didn't complain about that. He's doing
good growth, girl. Gross.
>> Candace (05:13):
I'm proud of him.
>> Tanorria (05:14):
I'm proud of him too. I'm proud of him too.
>> Candace (05:17):
And this makes me happy to learn.
>> Tanorria (05:19):
Yeah. Yeah. So.
>> Candace (05:22):
Well, you guys, hey, we're glad you
are back. If you all haven't learned what black girls eating.
I'm Candace.
>> Tanorria (05:29):
I'm Tenoria.
>> Candace (05:30):
And let me just tell y'all, we have
an incredible episode lined up for you
all.
>> Tanorria (05:36):
I'm so pumped about this episode because I just feel
like it's the variety that black girls eating try
so hard to get and often has a hard time
getting. So for a little
variety, the people do not know.
Yeah, yeah. Um,
I have a bio to read, y'all. Okay,
so, friends, we have Bo
(05:59):
Corley. If you don't follow him already
on the Instagrams or the Tik Toks, I don't know
why, because you're missing out.
Um. He is a devoted husband and father of four.
Throughout his life, he has embarked on a remarkable journey of
transformation and passion, becoming an influential figure in the
culinary world. Beau focuses on
(06:20):
exploring new ways to enjoy delicious food while striving
to live a full, healthy life. His
journey as a content creator began with TikTok, where he
initially engaged with fellow chefs by creating
duets offering his own unique perspective on
their culinary creations. I love this that
his intention was to praise and uplift chefs during a
time when they were often subjected to criticism.
(06:43):
One of his duets unexpectedly went Viral,
um, in December 2022, and he seized the opportunity to
showcase his own culinary talent.
Um, he gained huge growth across all digital
platforms, and he
is the king of dad jokes. I'm looking forward
to some dad jokes on this episode.
>> Candace (07:02):
Absolutely.
>> Tanorria (07:04):
Um, ensuring that
not only his content was informative
and educational, but that it
also served as a side of humor and relatability.
You, um, can watch him on
Instagram, TikTok, YouTube, he's on
Facebook, and most importantly, he
(07:25):
just came out with a cookbook recently called
Dinner in One Take. I love the
him capturing one take because that's what.
>> Candace (07:33):
That's his whole thing, and I love it.
>> Tanorria (07:35):
The video that kind of captured my
attention with Beau. Yes, it was when he was
doing a comparison video on
Instagram comparing,
um, different
eggs. And he was focused on
the quality of pasture
raised cage free, a
(07:57):
basic grocery store egg. And like, everything he
was saying, I was like, yes, this is all true.
And I was just so grateful that it was, um,
a perspective very similar to mine coming from a black
man, because I know that,
like, a lot of people think I'm an egg snob. I am very
picky about the eggs I buy.
>> Candace (08:16):
You are.
>> Tanorria (08:16):
I am very particular about the eggs I buy. And so
when he put this video out there and it was a black
man saying it, I was like, yes,
someone finally agrees with where I'm coming
from, so.
>> Candace (08:29):
Uh-huh.
>> Tanorria (08:30):
That was. That was probably one of my favorite
videos of Beau. And I don't. I feel like I
followed him before that, or maybe that was
the reason that I clicked follow. I don't remember.
But, um,
yeah, it felt nice to be seen from
an egg snob perspective.
>> Candace (08:49):
Egg snap. I appreciate that.
Um, I think one of the
first videos may have been,
like, a bourbon video for me.
>> Tanorria (08:59):
Oh, yeah.
>> Candace (09:00):
And so I was like. He was doing, like, some
smoke situation, and I was
like, oh, yeah, you like caption me. And I just. I love
how he talks about the science of food.
>> Tanorria (09:11):
Yes.
>> Candace (09:12):
And it's super, super engaging. Super,
super fun, and just. It's
incredible. And I love how he connects with his
audience. And he's pretty funny, too, on social. So,
yeah, I was. I was definitely, like, captured that way. And he
just. He has great. He's just got great stuff,
and we haven't really seen a lot of that from black
(09:34):
men, especially in the food space. In
the food. Right, Exactly.
>> Tanorria (09:38):
Yes, exactly.
>> Candace (09:39):
So it's just really. It's just really dope to be able to connect
with him this way. A lot of fun.
>> Tanorria (09:44):
Be your authentic self.
To talk about food
in a way that elevates
cooking styles and technique and
all of that. And to be a black man doing it is
rare.
>> Candace (10:00):
Absolutely.
>> Tanorria (10:01):
Very rare.
>> Speaker C (10:02):
Y'all.
>> Candace (10:02):
Welcome Beau to the show.
>> Tanorria (10:03):
Hey, Bo, Welcome.
>> Speaker C (10:06):
Thank you. Thank you.
>> Tanorria (10:07):
So good to have you and celebrate you and
celebrate your book. We have been
trying to get you on the podcast for a minute because we're like, what
a black man. Food creative. Tell me
more.
>> Speaker C (10:20):
Thank you. Thank you so much.
>> Tanorria (10:23):
So we start out our podcast with the same
question for every guest and just kind of let that
ride our conversation. So. So I will
get started. Bo, when did
you fall in love with
food creativity?
>> Speaker C (10:41):
Hmm? Oh, you know what?
I think I was around,
uh, five or six, to be honest. And
it's actually not related to food,
but pots and pans. So I used to hang
out, you know, the old school where the
pots and pans were kept, like, underneath the
(11:02):
eyes. And so I would,
like, hang out in there. And I started looking at all the
different pots and pans and my imagination
kind, uh, of ran wild. So then fast forward probably
till I was about 12,
um, I just used every
ingredient that was in the refrigerator
and made like this dish. It had
(11:24):
steak, it was a pie crust, onions, bell pepper. I
don't even know what it was. But it was at that moment I kind
of realized, you know, the options are
endless when it comes to creativity. And I'm a creative at
heart, so I love food, I love to eat.
I feel like it's one of the talents God has given me. So it
was a perfect combo.
>> Tanorria (11:44):
I have to know what your parents
thought about you using all the ingredients in the fridge.
>> Speaker C (11:51):
So. My parents, for one, I'm an only
child, and my parents have always
tried to kind of let
me go in the direction, you know, I
was. You know, I would do art class and swim
and sports. But like, wherever I focus my
attention, they encourage. And I don't get me wrong, your parents are parents. You
(12:11):
know, my mom came home, she was like, oh, you used
everything in the free. But
she, I think she understood that
I was kind of tapping into my passion. Um,
so, you know, she had a conversation about, you know, we
had a conversation about grocery shopping and things of that nature.
Nature. Um, but they've always been, you
know, supportive of not only me cooking, but,
(12:34):
you know, whatever I've, uh, whatever
direction I've gone in.
>> Tanorria (12:38):
And was the dish that you made, was it tasty?
>> Speaker C (12:42):
I believe so. You know what? It was
probably compared, uh, to now, but I think it was good
at the time they ate it.
>> Tanorria (12:49):
Yeah. Nice. Okay.
>> Candace (12:51):
I love that because one of the first meals I made as a kid with my family
did not go well. Meatloaf with no egg. Let me just tell
you.
>> Tanorria (12:57):
Oh, let me just tell
you. Uh.
>> Candace (13:03):
Listen.
>> Tanorria (13:04):
Yeah, you know, but.
>> Candace (13:06):
But you live and you learn, and so you have to go to the kitchen and do that kind of stuff
so that you know better for the next time.
>> Tanorria (13:11):
I think I had the opposite when I was younger. Meatloaf with
too many eggs. It wasn't the
first thing. Yeah, it wasn't the first thing I made, but I really thought I
knew what I was doing, so that
didn't work out. Now. Now I have a great meatloaf, but that's
besides the point. Um,
Bo, you are now a dad of four,
(13:32):
going from an only child to cooking for a, ah,
larger household. What are some of the things that
you make for your family? And do you have any of your
kids who have the same passion for food that you
do.
>> Speaker C (13:44):
Uh, so we are a
phase family. So we go through
phases of eating the same thing in heavy
rotation, if that makes any sen. We
are currently in a pasta
iteration phase. And the top of that
list are the
meatballs, which are
(14:06):
huge. And, you know, I've
always tried to teeter on
healthy and not. So it's a combination
of. It's a ground turkey base, actually.
>> Tanorria (14:18):
Okay.
>> Speaker C (14:18):
And then, uh, the cheat code
is you do ground pork and
mild and sweet Italian sauce.
>> Tanorria (14:26):
Yes.
>> Speaker C (14:27):
Let some of that fat, you know, marry in with the
dry ground turkey. You cut, you know, cut some
fat, cut some calories, uh,
breadcrumbs, eggs, parmesan
cheese. And I have been adding lemon zest into it. And let me tell
you.
>> Tanorria (14:41):
Oh, yeah. Especially with that
poultry. Yeah.
>> Speaker C (14:46):
So I digress. I didn't mean it to get the
recipe, but, you know, season it up, season
it up. Spiceology. And then
I've been doing. Okay, so normally,
look, old school, black family. When you had
spaghetti, you had your pasta,
your sauce. Now, what's debatable is are they separate
or do you mix them?
>> Tanorria (15:07):
I know. Yeah.
>> Speaker C (15:09):
At any rate, you know, I'm a victim of
social media. I watch, I consume
a, uh, considerable amount of social media. I don't know if you ever seen these
Italian restaurants where they will just
do a cast iron 10 inch skillet, right.
M Sauce, a little pasta water,
rehydrate the noodles, and they make the
(15:29):
individual dish as its own.
>> Tanorria (15:31):
Right.
>> Speaker C (15:32):
So I've got like this little station, right,
where everybody's dish gets individually made. What was crazy about
it is you can then further tweak
a base recipe. So, like, me and my oldest son.
Cheese. Uh, listen, man, I need a lot of cheese,
but my oldest daughter is a super
picky eater and my wife is, like, on
(15:52):
the fence with the amount of cheese. So this way I can hit him with the
heavy mozzarella, grated
parmesan, and, uh, stuff like that.
And so, you know, obviously.
So that's like a $30 meal. Believe it or
not.
>> Tanorria (16:06):
All that stuff is about 30 bucks.
>> Speaker C (16:08):
Like, shop at Sam's Club, you get the
barilla three pack, right. Come with the
penne de fettuccine and the
rigatoni. Seven bucks ground
turkey, normally about 10. So, you know, I mean, you guys
watch my content. A lot of it is we want to eat high
end, but, you know, we want to save some money and.
>> Tanorria (16:28):
Right.
>> Candace (16:29):
Listen, our folks are going to thank you for that.
>> Tanorria (16:31):
Yeah, yeah. And even in those
phases, you can have your, you know,
your super pricey phase where maybe a, ah, New York strip or
a ribeye is the focus for a few weeks,
and then you transition into something that is more
budget friendly. So I like the
concept of the phases. Yeah, yeah,
(16:52):
I like that.
>> Candace (16:53):
Yeah, I appreciate that. And I appreciate that
you allow your kids to be like, hey, this is kind of
what we like. Can we have this, like, giving them a voice instead of just, you
know, feeding them whatever, and then you just have to figure it out,
like, yeah, nobody likes cooking
stuff that your kids don't like, you know?
>> Speaker C (17:09):
Right, right, right, right.
>> Candace (17:10):
Yeah.
>> Speaker C (17:10):
So definitely my cooking taste. And to answer the second part
of that question,
so I am a fairly
dominant chef in the kitchen. So, you know, it's
like. And it's not so much am I in the kitchen
cooking all the time, but my
spice rack is a certain way. This is a certain
(17:31):
way. This is laid a certain. This is laid a
certain way, et cetera, et cetera.
Um, but one thing
everybody in my house can cook is some
eggs. I mean.
>> Tanorria (17:43):
Oh, yeah.
>> Speaker C (17:45):
And literally all the kids know how
to make eggs. My, um, oldest daughter does
make a mean grilled cheese. But for the most part,
um, you know, other than my wife, because my. My wife
cooks as well. But I pretty much, you know, do
the majority of the cooking. But like I said, everybody, every. Everybody
in the house, uh, can do eggs.
>> Candace (18:04):
I love that. Because eggs are something that
you can build upon, exercise, great
dish, and once. Yeah,
exactly. The universal. They can take you
from a little scrambled egg to a
fabulous sandwich, a fabulous quiche. I mean,
I just.
>> Tanorria (18:22):
Yeah, a carbonara.
>> Candace (18:23):
Carbonara, absolutely.
>> Tanorria (18:24):
Yeah. Yeah. I love how you can literally have eggs
for breakfast, lunch, and dinner, just all different
ways.
>> Speaker C (18:31):
And the other thing about eggs, and I talk about this in the book
Eggs Teach. You know, I feel
like, you know, hot, screaming, uh,
hot pan. You know what I mean? Like, when you talk. When you hear most chefs talk
about cooking a steak or it's always high heat, medium high
heat. One thing eggs will
do, especially a, uh, well cooked
(18:52):
egg, it will teach you patience. Because to
me, I start in a cold pan.
I barely. I'm the guy that's pulling the pan
off the fire.
>> Tanorria (19:01):
Yes.
>> Speaker C (19:01):
Letting it curdle. Cause you need those layers. It's
similar to, like, the Amerys videos.
But, um. So, yeah,
you know, I think if you. If you can figure m
out, I won't say master. I feel like if you can
figure out eggs. And the other thing is, eggs are super
sensitive to seasoning so whenever I, whenever I
(19:22):
get a new seasoning from Spiceology, they want me to
test, the first thing I put it on is eggs. It's like eggs.
Eggs or white rice. So if you ever
like, if your viewer or sorry, if your listeners
ever are, uh, bought. Want to try a new seasoning
but you like, man, I don't know if I want to mess up a whole batch.
>> Candace (19:39):
Yeah, absolutely.
>> Speaker C (19:42):
Get some minute rice. That's my favorite thing
to do. Get minute rice. Or just make a quick scrambled egg
and that's how you can try it out.
>> Candace (19:50):
I love that you brought up seasoning. I love that you brought that up.
So give us, if you're in the
kitchen, what are your three top seasonings that
you're always going to have in the kitchen, no matter what?
>> Speaker C (20:01):
I mean, salt, pepper, garlic is at the top of the
list.
>> Tanorria (20:04):
Yeah, yeah.
>> Speaker C (20:05):
But here's what's funny.
>> Tanorria (20:06):
Okay, that's okay.
Answer that question with salt and pepper being standard. It's a
staple. It doesn't count. Yeah, yeah.
>> Speaker C (20:16):
Okay. Okay. So, so okay, I'm
going to go
tell a cherry. I will
replace black pepper.
>> Tanorria (20:28):
Mhm.
>> Speaker C (20:28):
Tell a cherry. Pepper.
Granulated garlic.
>> Tanorria (20:35):
Mm m. I'm so glad you said granulated.
>> Candace (20:38):
Yes. Because there's a difference.
>> Speaker C (20:39):
Oh, right. Amen. What's the
third one? What's the third one?
You know what, I'm actually gonna go cinnamon for the
third one. If I only had. Which is crazy.
Uh, which is crazy. And I'm gonna tell you why. Because
whenever I have limited seasonings
a lot, I actually have found
(21:02):
the more pepper you use, you can actually tone
it down. So if I had
three seasonings, I would go salt, heavy pepper, maybe
cinnamon just to give it a little flavor
juxtaposition or whatever. But those are my
three.
>> Tanorria (21:17):
Okay. Cinnamon is
interesting. I have
such a, uh, complex with cinnamon
and savory. And it's only because my dad messed.
>> Candace (21:27):
Up a pot roast, he put cinnamon on the pot roast
girl.
>> Tanorria (21:31):
So someone gifted my parents like a
cinnamon syrup that you would do like over
ice cream or in, uh, a
latte. It's that kind of syrup, right. And
he just chose to put it in a
pot roast. And so I get home, I
think I was, I was a young adult. I think I was
building a house and living with my parents at the time. Cause I got
(21:53):
home from work, I was a working adult and I
got home from work and like I was so excited to eat this pot
roast because it looked just like my mom's and my mom's pot Roast.
There is none above. And so I'm, like,
mouth salivating. I sit down, and it's
cinnamony. Oh, my God.
>> Candace (22:11):
I would have cried.
>> Tanorria (22:12):
I don't know what he would. But ever since then, I am
so, like,
nervous to put too much cinnamon in savory cooking. But
I know it goes. Especially this time of year, it goes
savory cooking beautifully.
>> Speaker C (22:26):
I'll replace that with ginger, which is so
slippery.
>> Tanorria (22:30):
Yes. I love ginger.
>> Speaker C (22:31):
Ginger is so slippery. Now, for one. I'm about to. This
is a blasphemous statement, but if you're ever
sick of garlic. That's right.
A lot of times, if I, like, I am heavy
garlic. And if I
do fried rice, and I've, like, had
garlic chicken, and I've had, you know,
(22:52):
my tomato, uh, sauce is heavy garlic.
I will do ginger. The same ginger paste.
Do it on a zester way you
would garlic, and it'll give you just a different flavor.
>> Tanorria (23:03):
Yeah. Because they both have that spicy sting to them.
>> Speaker C (23:06):
Yep.
>> Tanorria (23:07):
Yeah, that's good. That's good.
>> Candace (23:10):
I just appreciate the inclusion of warm spices.
>> Tanorria (23:13):
Yeah.
>> Candace (23:14):
And warmer bags. Like, I really.
>> Tanorria (23:15):
Yeah, yeah, that's nice.
>> Speaker C (23:18):
But get a cinnamon world. But the best thing to
do, in my opinion. The ground
cinnamon is cool, but it's harder to
control if you get the stick.
>> Tanorria (23:29):
Yeah.
>> Speaker C (23:30):
I'm just realizing I overuse the
lemon zester. Anyway. Put the stick on
the zester just to get, like, a Scotia
cinnamon in there and then go from there.
>> Tanorria (23:40):
Yeah. The cinnamon stick is so much more mellow.
It really gives you cinnamon essence and
not, like, cinnamon in your face.
Yeah, I would agree with that.
Nice. Okay, so tell
us about the journey of your
book. How did it happen?
(24:02):
Um, what was the writing process
like? Um, tell
us the concept of one take. For listeners who don't
know much about your social media, tell us
all the things.
>> Speaker C (24:15):
Okay, so. So one take.
I originally went viral on
TikTok, and this is back when,
uh, a lot of reaction videos were
king. This is like, before TikTok shop, everybody was
doing reaction videos. So every cooking
reaction video, it'd be like, oh, that's the wrong technique.
(24:35):
That's trash. It's not seasoned. Blah, blah, blah.
And so at the time, I was, like, running a
meal prep company, so I was trying. I was,
like, cooking in heavy volumes.
Like, watching people. I'm like, man, like, I don't really know if
you have been in a commercial kitchen and really
understand. So I started doing
(24:56):
duets with the opposite tonage.
It was like, hey, check Bo out. He's
doing this steak. The steak looks good. And I would
give, like, a fact, and I would say, by the
way, uh, you know, blah, blah, give some
fact about myoglobin. That's not blood, it's
myoglobin. So, boom.
But it would be no cuts. It would literally
(25:18):
be one take. And, you know, that's.
That's what started the looping dad joke,
um, concept. So, yeah,
I had hit probably like half a million on TikTok and
then started kind of doing the same
content on Instagram. When the wave of cross
posting came out, Instagram was a
(25:39):
different monster for me because people were like, yo,
bro, can you cook, though? Like, you
keep talking about everybody else. M. So then
I started, like, let me start
posting my own content. And so,
um, you know, started posting my own
content. And this was right in the
upswing of the monetization
(26:01):
wave. So it was like, hey. And then
I hit, uh, I think, like 1.5
million across platforms. So then it got to a point
where I then had the audience. And
that's the cheat code, because you then leverage that with the
brands to monetize your content.
In the midst of building the
(26:21):
Spiceology dial, strong hexclad
relationships out, I wish I had a
cooler story to tell you. Tom
Shout. My guy, Tom. Tom O'Hearn
sends an email and says, have you ever thought about
writing a book?
>> Candace (26:37):
Wow.
>> Speaker C (26:39):
And it was one of those,
what? And so I went down this
path of, man, uh, all you gotta do is get an
isdn. You can write the book yourself, blah, blah, blah,
blah. So there was a period where I tried to do it myself,
and then, um, you know,
money talk. So we had a conversation
(26:59):
and, you know, agreed to do the book.
So the process of writing
the book was probably
the most unexpected
and overwhelming experience I've been through.
And this is outside of corporate
America and everything else. The amount of. I have. So I
have. And I wrote a cookbook, you know, so
(27:22):
there were recipe edits.
And I am a cook. I measure with
love. So if you ask me how to make French
toast, I'm gonna get the thing and I'm gonna, you know, get to
doing the little sprinkle motion. I'm not, you know, two tablespoons,
and I'm guy. And so
when it got to do you have recipes?
(27:43):
I said, I have my video. So my. This was my
process.
>> Tanorria (27:46):
Okay.
>> Speaker C (27:47):
They transcribe. Because if you watch
my content, every video,
I wanted to say, let me give a minute and a
half class on social
media. I need m I. I m. Need you to do
one of three things. I need you to either
be motivated to go to the grocery store and try and
do a version of what I just did. I need you to either laugh
(28:10):
at this dad joke, or I need you to learn something.
If I hit those three things, I feel like that's a good piece
of content. So Tom
was like, dude, we're just gonna transcribe your
videos.
>> Tanorria (28:22):
Wow.
>> Speaker C (28:23):
Because, uh, in the video,
my video, the POV that is
shot, I'm, like, narrating it in the
background as I'm cooking. I'm like, all right, here we go
to salt with the pepper. Duh, duh, duh, duh. Uh, so
at this point, you now have an empty
recipe. It doesn't have measurements.
It has ingredients. The first
(28:45):
unexpected thing was I gotta go
recook all this stuff.
>> Tanorria (28:49):
Yep.
>> Speaker C (28:50):
And I have to measure and then taste and
then da, da, da, da, da. Uh, so you send it
to a recipe and let me, you
know, black. Show that we're
on some of the measurements. They
were questioning.
>> Tanorria (29:06):
Hey, friends, it's Tanoria. My
first ever cookbook, Staples Plus 5, is available
wherever cookbooks are sold. It was voted one of the best
cookbooks in 2020 by
glamourmagazine.com you can purchase it at
tenoriastable.com books and make sure to
tell me what your favorite recipe.
>> Candace (29:24):
Hey, y'all, it's Candace the spice slinger. Here
is your food. Bland, unseasoned.
Let's spice it up with seasonings from Food Love
Tog. Catch me
online@foodlovetog.com
Be seasoned, y'all.
>> Speaker C (29:39):
If. If my reader is gonna
make what I made in the video, you need to leave that
alone. And so it went through a period of,
why are you using this? Why are you using that? There
was. I wanted the book to. I
told. I said, if someone doesn't
cook one single recipe in this book, they should still have
(29:59):
it in their kitchen. Because, as a matter of fact, the
first portion of my book, we talk
about stainless steel. When to use a stainless steel pan,
when to use Teflon. Um, you know, when to
use cast iron. When you go to the grocery store, you get eggs. What's the difference
between cage free and free range, pasture
raised? When you buy butter, what's slow churn,
(30:19):
what's, you know, European butter? All
before. Look, before we even cook, let's
go to the store and just be an
educated consumer. And so listen,
that was.
>> Candace (30:31):
This is what the people need is.
Because honestly, I don't think people realize is
that we have a whole group of uh,
people and young adults that are coming up through school that did
not experience home economics.
>> Tanorria (30:44):
Yep.
>> Candace (30:44):
Or family tumor scientists is what they call it.
>> Tanorria (30:46):
Yeah.
>> Candace (30:47):
But there are people who just don't know that it's
not being. It's not being taught in school and it's sometimes not being taught at home.
So that's something that people need. Mhm.
>> Speaker C (30:56):
Yeah, I agree. Well, and, and what? That's
the feedback that I get. Which when I first started
doing it I did go through a period of uh,
people really want to know what's in non stick spray.
Okay. But you know, I'm just.
And so anyway, I digress.
But the process of writing the
book was like phases. First it was the recipe,
(31:18):
then it was the getting them to understand the
vision, then it was the photo
shoots. And that is a
uh. Like when you cooking for people to eat
versus you are cooking to
take pictures, it is just a
different animal. And these were
(31:39):
you know, 1214 hour days of just
up cooking,
taking pictures. And you gotta be on your
game every stage. So
um, you know, I am
fascinated.
>> Tanorria (31:54):
That they had you do the cooking. Did they have
you do the styling too?
>> Speaker C (31:59):
No. So I did have a. The photographer
that I worked with was phenomenal at food
styling. Okay. But it got to a point where
they were like these aren't really standard
recipes. Like you're doing salmon, but you're doing
a parmesan panko crusted salmon and you're saying
it's easy, go for it. You know, I mean like
(32:20):
so. And then the barbecue section
I had, there's certain, you know, there was a certain
look I wanted for the ribs and it got to a point
where I knew myself, dude, you're only going
to be happy with a certain
level of product from
a picture perspective. Um, because in another
(32:40):
life. But I had a photography business in
Cleveland. So um, it was like I needed
somebody that could see these
through my eyes kind of. And it got to the point it was like dude, you
gotta do it yourself. Now I will tell you this and I haven't shared
this. There are some pictures in the book I
wasn't present for but I gave a
lot of direction. It just got to the point because we wanted it to
(33:03):
be a picture heavy book and just from a bandwidth
perspective it didn't make sense for me to. To do it all
m. But yeah, so the pictures were
critical. Um, and then
it's this waiting thing. It's like sick. You
finish the book, it's terrible. You Know what I
mean? But I will say this. I can't wait
(33:24):
to do it again. And so
I learned so much, uh,
what not to do. I will tell you this, and what's funny
is, my grandmother shot. My grandmother, she told
me years ago, she said, baby, you need to start writing
them recipes down. I was like, yeah, Grandma, I got it all
up here. She said, baby, write them recipes down. I tell
(33:44):
you what, I write them down now. But, um.
So, yeah, so that's, like, you know, the process of the
book.
>> Tanorria (33:51):
That's so cool to hear, because there's a lot that
was different from my experience. So did
you have a recipe tester?
>> Candace (34:00):
Um.
>> Speaker C (34:00):
Um, yes.
Well, yes.
>> Tanorria (34:05):
Okay.
>> Speaker C (34:07):
Not the barbecue, but the.
But I remember the cloud
eggs. They didn't believe the
concept.
>> Tanorria (34:16):
Okay.
>> Speaker C (34:17):
And so, you know, they.
And the cloud eggs is one. I. Specifically in the
book, I made that. I made that.
>> Tanorria (34:25):
Yeah, I remember that was, like, the.
>> Speaker C (34:26):
First thing we shot that morning. But it was one of
those, you know, some of the headlining stuff, you
know, we're gonna have to test. So there was only
one. There was one recipe
that I think it was Bo Wellington.
Uh, and they wanted to put mushrooms in it.
>> Tanorria (34:44):
Oh, uh, well, it's not beef Wellington. It's different.
>> Speaker C (34:47):
Yeah, exactly. And I said, that's like, the whole point
is not only is it salmon and you're
doing a cream spinach, but, like, look, I'm not about
to change one ingredient and then call it my own. If
I'm calling it Bo Welling, the only
Wellington part really has gotta be the puff pastry.
>> Tanorria (35:04):
Right.
>> Speaker C (35:04):
The rest of it, and in the theme
of, you know, having lost the weight,
let's just keep it a little bit cleaner than, you know,
beef. So.
>> Tanorria (35:13):
Yeah. Interesting. I,
um, love hearing that you fought
for things, because for my book, I
actually made my agent, um,
ensure that my food photographer was a black
woman, that my recipe tester was a black
woman, and the chef on site
is someone that I know personally. But,
(35:36):
um, there were a couple of
things. One, my cream cheese
biscuits that I was like, no, I'm making them. Like,
move aside. I got this. And then
the fried okra, because that is one
of the biggest recipes that's paying homage to my
grandmother. When they first did it, I was like, no,
(35:56):
that's not it. Do it again. Like, I think they may have had to
do it three times before. I was happy with it.
So I appreciate that you. You
fought for stuff, because. And even
in talking to, um, different
agents, because trying to find an agent of
color was Impossible. It
(36:16):
literally was impossible at the time. It's not so much
anymore, but it was impossible at the time. And
um, knowing
that they don't
necessarily, if you don't have an agent of color, they don't
necessarily know how to fight for those
menial. What, what may look like menial to some
people, those smaller things.
(36:38):
Because why does it matter? It's just a book. And it's like,
yeah, but I'm, I'm representing my culture at the same
time.
>> Speaker C (36:45):
Right.
>> Tanorria (36:45):
So.
>> Speaker C (36:45):
Yeah, I agree. Yeah. I have
agent ptsd. Uh, I've been through two of
them. I have,
um, A dear friend of
my mom's is like my general counsel
lover to death. But other than that, it's like. And then
you taking 20% to piss me off.
>> Candace (37:05):
No, thank you.
>> Speaker C (37:08):
Um, and then, you know, the other thing,
the agent space in just speaking from
a creator's perspective is so much in its infancy.
They're just like happy to get a deal. And it's like, wait
a minute, you do realize I have over a
million people that literally watch me just
for this niche specific thing. And
(37:29):
I'm gonna get on camera and say,
this product is worth buying. Mhm.
You know what I mean? And that's
why I'm so glad,
uh, I did my own Spiceology deal. Because some of
these conversations, you really don't know
what I'll give up. You really don't know what I, you know what I
(37:49):
mean? So, yeah, but I definitely get it about
the agent.
>> Tanorria (37:53):
But at any rate, that's good, that's a good perspective to
bring the table.
>> Candace (37:57):
Yeah.
>> Tanorria (37:58):
Yeah.
>> Candace (37:59):
Because I don't think that a lot of people would hear that or
understand that. And so I think, yeah, I'm glad that we have this platform.
We can share that with people so that they can hear what that
feels like.
>> Speaker C (38:09):
Yeah. And then look, if you
are, um, um,
if you are a creator and this is a
trick, to be honest, I just recently used,
even, even with my following and book out and
everything, you know, they always say, you know, don't give
away nothing for free. You know, you know,
(38:29):
set. Live your life and set your price. Dah dah dah, dah dah. One of my favorite
things to do is I'll take whatever my standard rate
is, just for the sake of argument, I'll toss out a
thousand bucks.
>> Candace (38:39):
Mhm.
>> Speaker C (38:40):
If you negotiate with a brand and they're
hesitant to spend with you, because keep in
mind, brands go through the same thing
creators do. They've had good experiences
and bad. So if you're
negotiating with a brand, say, uh, you know, whatever, four video
deal. And they're hesitant, say, look, I'll do one video
(39:00):
for half the cost, pay me half a
deposit up front. Give, you know,
give a little for one. The first thing it'll do, because most
creators know so, you know, you trying to get money in your pocket and nobody wants to
wait the net 30 and blah, blah, blah, blah.
>> Tanorria (39:14):
Yes.
>> Speaker C (39:15):
And we will have another conversation about how
brands pay in a second. But,
um, and do that. It'll do one of two.
It's going to do two things. For one, it
lets. And I tell people this all the time. I think a lot
of the reasons I've been able to negotiate a lot of my deals is because
I've worked in the corporate space. Uh, there's a whole
(39:35):
other world of budgeting.
And they may like you, but they may just
got out of a meeting and been told we're over budget. We got a
grand to work with, but your rate's two grand. So
when they hit you with the can we do it for 750? It may
or may not. And the other thing it'll do, I will tell
you this.
(39:55):
I used and promoted Spiceology
for over a year. Uh, I
genuinely love Spiceology because I just think
the seasonings are super clean. But this is
what happened over a year.
I had built up Amazon, uh,
store sales data.
>> Tanorria (40:14):
Yeah.
>> Speaker C (40:16):
And I used that as leverage. And I was like, listen,
people, literally the people are, uh, when I
officially promote Spiceology, they're
gonna believe it.
>> Tanorria (40:25):
Right.
>> Speaker C (40:26):
So don't, you know, just getting back to the point, don't be
afraid to kind of give
a little initially, because as
the creator space matures,
it's no longer a new thing. There's a lot
of creators out.
Um, you know, and
at the end of the day, when you do that
(40:48):
deal, even though if you make less money, that's.
You're still, you're going to gain followers, you'll gain
exposure. It's it. You don't always have to hit
the 2 million video right off the bat. It may
take a dozen videos that only do 50k
for you to get there. You know what I mean? So
I tell people all the time on Instagram, I went, I'll
never forget it. It was right before New Year. I remember looking at my. I
(41:11):
had 123,000 followers
on Instagram right before
the new year, January 2nd. I
was at 7:50.
>> Tanorria (41:22):
Oh, wow.
>> Speaker C (41:23):
It was crazy. Like, it was to the point where I would check my.
I couldn't I couldn't get into Instagram. And
what happened was one video went viral and
then it was just like a spiral effect. And a lot of the other
creators that even have more followers than me, they're like,
that's what happens, man. It's just, you just never know when that video,
what videos go catch. So um, just keep posting.
>> Tanorria (41:44):
Moral of the story.
>> Candace (41:46):
That's true, that's true, that's
true. That's good stuff.
>> Tanorria (41:52):
That is good. And I think it's, I think it's good for
our listeners to hear that. I just got asked today while I was at a
doctor's appointment. I don't even remember how we got on the
conversation, but she asked for my Instagram and
she started following me and she started asking me questions about content
creation. And it was like just, I'm sitting here minding my
business. I wasn't even expecting that. And so
people always want to know those little tidbits
(42:15):
and that bit of information. And I
think for some people, right place and
right time, it will work masterfully. And then
some people, different place, different time, it may not
work the same, it may not work for them. But I
also think that it's worth trying regardless.
It's worth trying because
(42:35):
this ever evolving.
>> Speaker C (42:37):
Social media world, to that point, I have
a video, um, somebody was asked, the video
had, did like, I
think it did 12.7 million. It was,
it really went crazy. And somebody was in the comments like,
oh, it uh, was the third time I had posted the
same video, exact same video, and it flopped the
(42:57):
first two times. And I, the
other thing is
creativity in general is passion driven I think. But
especially with content creating, creating sometimes you
ever create a piece of something and you
just, you just like this it, you know,
this is it. I have these videos where like I'll put them
out and they won't get the response. And to your
(43:20):
point, it may just be the wrong day, the wrong set of eyes may
get on it, but mhm, you know,
no content expires.
>> Tanorria (43:28):
That's a good point.
>> Candace (43:30):
That is, that's it right there.
>> Tanorria (43:31):
Yeah. That's also the first
time I, well not actually the first time.
I feel like I'm hearing it more recently. And that's just because I just came from that creator
conference that people are talking about,
um, posting the same video more
than once because so many people are afraid of that, like,
oh, it makes me less relevant or whatever.
(43:51):
But like if it's not performing a certain
way, if you post it again, different day, different
time, different time of day,
maybe even different caption, I don't know, different
keywords, whatever. And
who knows what could come of it that second or third time
around. That's good.
>> Candace (44:11):
It's such a, it's such a different ball game than what it
used to be. You know what I mean? You used to be able to
just post something and your folks would see it,
but now these social media
companies know that it's a money grab. So you're not going
to be able to just post some organic content and that
thousands of people are going to see it.
>> Speaker C (44:31):
Yeah, well, not only that, you know, sorry again.
>> Candace (44:34):
I mean, even when, when you pay for it, I mean like, it's
just, it's just not that. It's just not that ball game
anymore. It's not.
I'm glad people are able to hear that today so that they
don't think that they're doing something wrong because their content
isn't, you know, moving like I think.
Yeah. Uh, you know, and a lot of people do have quality
content, but the market is
(44:56):
also saturated,
you know, so it's, I mean there's a lot, there's a
lot that plays into it. It,
there's a lot that plays. You do
well, bro. I want to know
if you're having an
important guest over for dinner.
>> Tanorria (45:18):
Mhm.
>> Candace (45:18):
What are you going to make them.
>> Speaker C (45:23):
Important? Um, okay,
I'm going to go
salmon.
>> Tanorria (45:36):
What kind of salmon?
>> Speaker C (45:40):
So to. As an appetizer I
would do a lemon salmon belly
first. You gotta get the salmon belly is
so good. So underrated.
>> Tanorria (45:50):
It's so good.
>> Speaker C (45:53):
Appetizer, Do a crispy kin.
Excuse me, Crispy skin, salmon belly,
lemon sauce. Right. Um, and
then salmon loin
cream, spinach,
maybe a risotto. But I'm gonna tell you, I have
been making these cubed,
(46:14):
like blanched
and then sauteed in olive oil. They're
like crispy like a french fry, but they taste like mashed
potatoes on the inside.
>> Tanorria (46:25):
It's like a fondant potato.
>> Speaker C (46:27):
Yeah, but without all the
work.
>> Tanorria (46:30):
Okay.
>> Speaker C (46:31):
Yeah. So it is a.
Basically this is what you do. Dice the
potatoes immediately in ice
cold salt water and put that in the fridge
two, four hours.
>> Candace (46:45):
Mhm.
>> Speaker C (46:46):
Take the cold pot out right on the
stove and heat it up until it's
boiling. As soon as it starts
boiling, drain them and then literally
saute them in olive oil, spg, your favorite
seasonings. And it just pairs well with
the steak cause it's crunchy. But like I said, I would pair that
with the salmon and um, some Type of cream
(47:09):
spinach. I just think creamed spinach and salmon pairs
well.
>> Candace (47:13):
I love it.
>> Tanorria (47:15):
What about dessert? You have not mentioned dessert at all.
>> Candace (47:18):
Yeah, yeah.
>> Speaker C (47:19):
Dessert confession. My
wife is the dessert maker.
>> Tanorria (47:24):
Okay.
>> Speaker C (47:25):
If someone important was coming over,
I'd probably have her make her
lemon ice pound cake, because that's like.
Yeah, but so, you know, my
desserts are like funnel
cakes. I can do like a loaded Rice Krispy
Ch. I'm a dad dessert guy. But, you
(47:45):
know, um, even. Even the. The book
isn't very dessert heavy.
Um, but yeah, so that's the route I would
take.
>> Candace (47:54):
Nice. And now I'm
hungry.
>> Tanorria (47:58):
I know, right? I need all these things. Where's
my invitation? Where are you located, bro? What state?
>> Speaker C (48:04):
Uh, Texas.
>> Tanorria (48:05):
Okay. Okay.
>> Candace (48:06):
Hey, we need to come.
>> Tanorria (48:09):
I know. Black girls eating really does need to go on a tour just so I can
eat.
>> Speaker C (48:12):
Literally should.
>> Candace (48:13):
That's the only reason why. That's the only reason why we want to go to it is
just to eat. That's it.
>> Tanorria (48:18):
And we've had so many great guests that, I mean, what, South
Carolina, Detroit. They're, uh,
all like, come on, just come. I'm like, we need to book a flight.
Couple flights. Yeah, let's
do it.
>> Candace (48:31):
Well, Bo, this has been such a great conversation.
>> Tanorria (48:34):
This has been insightful.
>> Candace (48:35):
Yeah. I think people are really gonna be happy to learn your
story, to learn, um, a lot about, you know, cookbook
writing and what that whole process looks like, but what it means
to be a creator here in this. In
this food industry, especially as a black man. So thank you for
sharing that story with us.
>> Speaker C (48:51):
Uh, no problem. Thank you. This is a lot of fun. Thank
you for having me on.
>> Tanorria (48:56):
This is perspective and insight that we need.
>> Candace (48:58):
Yeah, absolutely, Absolutely. So we
end our podcast with
a deep question because we go deep on black girls
eating and we want to
know, so what would you tell
your six year old self today?
>> Speaker C (49:18):
Um,
what would I tell my six year old self?
Is there a time limit on this?
>> Tanorria (49:32):
No.
>> Speaker C (49:33):
That's a great question.
You know what I would tell my six year old self?
Don't stay in corporate America that long.
>> Tanorria (49:44):
Amen to that.
>> Speaker C (49:48):
Love that give God the glory. But
when I tell you he had to snatch his child up out of there,
boy.
>> Tanorria (49:56):
But hey, how long were you in
corporate and what made you leave? What
was the. Okay, I'm ready to leave. I'm going on to
this.
>> Speaker C (50:06):
So I, uh. A little over ten years.
I, uh, started out in the call center and that's actually the reason
why we are in Texas. So I was
a help, uh, desk manager in Cleveland,
Ohio. Uh, the company that I was working
for grew by acquisition. So they acquired a
extended warranty company in Texas. Hey, you want to go down
there? Um, that turned into me,
(50:29):
you know, overseeing a 300 seat call center,
QA, VP, operations, et cetera.
They then sold that off. I went back into
it, and it was just like
this corporate thing kind of isn't for me.
And then a good
friend of mine who owned a nutrition shop, he
was like, man, have you ever thought about selling your food? And that's kind
(50:51):
of what birthed proper prep, which was my meal
prep company. Um, so that's kind of when I got
a taste of the entrepreneur,
you know, thing. And, um, but
I say all the time, had I not went
through, learned some of those corporate lessons? Because
I think you need to see, you know, when you. When you're talking to
(51:12):
a brand, you need to see that other side of the
equation to really know how to, you know, navigate
those conversations. So m. It was. It was
definitely beneficial.
>> Candace (51:23):
Absolutely.
>> Tanorria (51:24):
That's awesome. That is awesome. That's good stuff. And,
like, I try to tell myself, although I don't know, but I try
to say I'm never going back.
>> Speaker C (51:31):
But let's see. Let me say
this. I just gave that big speech. If the number, right,
I'm going back.
>> Tanorria (51:39):
Right? That's my thing is, like,
I used to say that I have been out of corporate
America full time for eight
years. And at the beginning I was like, I
am never going back. And now I'm like,
a paycheck will get me back.
>> Speaker C (51:55):
So, yeah, I mean it.
>> Candace (51:57):
And that's all right.
>> Speaker C (51:58):
Yeah. There's aspects of it you miss. I mean, I
think the, you know, they
always say, you know, corporate life is monotonous, but
right behind the monotony is the consistency. You know,
there are some things, you know, at corporate level.
Okay, the June of every year, what do I have to
do to hit this bonus? Okay, So I know that's,
(52:19):
you know, I wake up every day outside of scheduled
meetings, kind of not knowing what the day may
bring.
>> Tanorria (52:25):
Right.
>> Speaker C (52:26):
You know, so I, uh, definitely. I hear you
there.
>> Tanorria (52:29):
I also feel like
knowing what I know now, I
can go back and do both and not have to
feed into hustle culture and still do both
successfully. Because the idea of
going into doing both, I'm like, I'm not working
that hard now. But now I know
(52:50):
what my limits are. I know what my boundaries are. I
know what, um, important to me.
And so it would be a completely different approach.
>> Candace (52:59):
Mhm.
>> Tanorria (52:59):
So, yeah.
All right. This was good, y'all.
>> Speaker C (53:05):
Again, this was fun, man. Thank you so much.
>> Candace (53:07):
Of course. Glad. Well, you guys, we'll be sure to
link Bo's, um, cookbook, his socials in our show
notes.
>> Tanorria (53:14):
Yep.
>> Candace (53:14):
Thank y'all for listening. We love y'all.
>> Tanorria (53:17):
Bye.
>> Candace (53:17):
Um, bye.
>> Tanorria (53:19):
This episode was brought to you by our friends at, uh,
Christchurch Cathedral, the church on the circle.
>> Candace (53:25):
Black Girls eating. The podcast is
sound engineered and Produced by David McKissick.
It's recorded at Nexus Impact
Center Creative Suite.
Follow Black girlseating the podcast on Instagram.
>> Speaker C (53:40):
Ah.
>> Candace (53:40):
Lackgirlseating. Follow Tenoria at
Tenoria's table. Follow
candaceoodlovetog. Thank you for listening.
Welcome to Black Girls Eating. Uh, a conversation about
justice, black girl magic and well
seasoned food. We are Black Girls Eating
and welcome to our podcast.
>> Tanorria (00:18):
This episode was brought to you by Christchurch Cathedral.
>> Candace (00:21):
Hey, hey, hey.
>> Tanorria (00:22):
On Instagram at. How are you doing,
student?
>> Candace (00:27):
I'm doing great. I get to podcast you
today because I finished my homework early.
>> Tanorria (00:31):
Kelly, I'm so proud of you.
>> Candace (00:34):
Um, because, um, who told me to go back to seminary
at 40?
>> Tanorria (00:41):
You know, that's just crazy. Chasing these crazy
dreams. I don't know what the problems are.
>> Candace (00:45):
How are you?
>> Tanorria (00:47):
I'm good. I, um, just got
back from a wonderful food creator
conference by the Food and Wellness Equity
Collective. It was so good to be in a
room with majority black women encouraging
each other and talking about food. It was so good.
Like, it was the little bit of
like conference and professional development I didn't know I
(01:09):
needed.
>> Candace (01:10):
Well, listen, um, the group chat between me, you
and Oya, like, had been stagnating.
I was like, I'm living through her right now and I love it.
>> Tanorria (01:20):
Like, even the conference food was good
at a hotel. It was
impressive.
>> Candace (01:27):
I think hotels have realized they gotta step it up. These people are gonna come
here, spend all their money to bring these conferences and these
folks in here, we gotta feed them well.
>> Tanorria (01:35):
Plus, you're doing a conference with all food creators, foodie. So you
already know, you better come together.
Okay. But it was, the food there was
great. Marcus Samuelson's restaurant in Atlanta
was great. And then we went to a Michelin rated
restaurant called Atlas. It was
out of this world. My husband probably peed his pants when
(01:55):
he looked at the price. But we got out without washing dishes.
So we're.
>> Candace (02:00):
Hey, life is short,
right?
>> Tanorria (02:03):
That's what I say.
>> Candace (02:04):
That is, that is absolutely my motto. You know, that's my
motto. Life is short, buy it in color. That's my
motto.
>> Tanorria (02:10):
And I feel like it was so balanced because
that morning or that afternoon, I had a hot
dog from the varsity. And then that evening I
was having a beet cappuccino
and Cappuccino. Beet cappuccino.
And the foam was like a goat cheese foam.
Yeah, it was, it was amazing. And then they brought up this fancy
(02:31):
wooden knife box and told us where all the knives came from.
We got to pick our knife for the lamb course.
We had pre desserts.
>> Candace (02:39):
Pre desserts, girl, pre dessert me. That's the
era I'm in. It was me, baby.
>> Tanorria (02:45):
It was delightful. So, yes, I am feeling
good about that. Ready to go into, uh, my
favorite time of the year, AKA my Super Bowl
Thanksgiving. Yes. Ready for that. So I feel
good.
>> Candace (02:57):
I love this for us. And I just also want to point out that
it is officially soup season. Although soup season
all year round. But all I've been thinking about
is your lemon chicken orzo.
>> Tanorria (03:07):
Like, I want it, girl.
>> Candace (03:10):
Um, I'm going to make some. Like, the people in my house don't
like soup neither.
>> Tanorria (03:15):
What?
>> Candace (03:16):
They're not really soup eaters.
>> Tanorria (03:17):
Like, I did not know this.
>> Candace (03:19):
Yeah. Maggot will.
>> Tanorria (03:20):
Are they?
>> Candace (03:21):
I know Maddie will. If
she's sick. Yeah, they
will if she's sick.
But for the most part, they don't really fool with soup
like that. Like, they're not soup lovers. They're just not. So
whenever I get soup, it's like, a me thing.
>> Tanorria (03:39):
This is what I want to do. I'm going to invite you over for
dinner and make the soup, and
then I'm going to invite Sissy over
the next week so we can have liver and onions
that.
>> Candace (03:51):
It's a date. Don't play with me. Don't play with me because, you
know, I'm not cooking any liver. I have retired.
I retired from that.
>> Tanorria (03:58):
I was just talking to my m. Mom about that. Uh, right.
>> Candace (04:01):
I'm not doing that no more.
>> Tanorria (04:02):
Just talking to my mom about that last week. Like, the only person I think that
would eat liver and eggs will be a sissy.
>> Candace (04:07):
She will.
>> Tanorria (04:07):
Nobody else will eat them.
>> Candace (04:08):
She will. In fact, I will make sure that I tell her this as
soon as we get done recording because she will be so happy.
I love it because I haven't made it. I have not made it for her at
all.
>> Tanorria (04:18):
I have not made it in years because no one will
eat it with me. So I'm.
>> Candace (04:22):
Well, you know why I don't like it? You know why I don't like it?
>> Speaker C (04:25):
Oh.
>> Tanorria (04:25):
Cause your mom told you it was steak.
>> Candace (04:26):
M tricked me and said it was steak. And that's why I'm
untrusting of gravies, because. What are you hiding?
What are you hiding?
>> Tanorria (04:35):
Oh, gosh. My husband doesn't
like it. He doesn't like any kind of. But
he's. He's doing good. Like, we've. We went
somewhere and I had oysters, and he ate some, and
he ate, like, four of them. I
was shocked.
>> Candace (04:50):
Really.
>> Tanorria (04:51):
Didn't know.
>> Candace (04:51):
Were they. Were they smoked? Were they raw?
>> Tanorria (04:54):
They were raw. They were raw.
>> Candace (04:56):
Really?
>> Tanorria (04:56):
Yeah. And they had the mignette with them. And I think it was the
mignet and the hot sauce that made him,
like, Okay, I can handle this. Um,
and then he had caviar at
Atlas and didn't complain about that. He's doing
good growth, girl. Gross.
>> Candace (05:13):
I'm proud of him.
>> Tanorria (05:14):
I'm proud of him too. I'm proud of him too.
>> Candace (05:17):
And this makes me happy to learn.
>> Tanorria (05:19):
Yeah. Yeah. So.
>> Candace (05:22):
Well, you guys, hey, we're glad you
are back. If you all haven't learned what black girls eating.
I'm Candace.
>> Tanorria (05:29):
I'm Tenoria.
>> Candace (05:30):
And let me just tell y'all, we have
an incredible episode lined up for you
all.
>> Tanorria (05:36):
I'm so pumped about this episode because I just feel
like it's the variety that black girls eating try
so hard to get and often has a hard time
getting. So for a little
variety, the people do not know.
Yeah, yeah. Um,
I have a bio to read, y'all. Okay,
so, friends, we have Bo
(05:59):
Corley. If you don't follow him already
on the Instagrams or the Tik Toks, I don't know
why, because you're missing out.
Um. He is a devoted husband and father of four.
Throughout his life, he has embarked on a remarkable journey of
transformation and passion, becoming an influential figure in the
culinary world. Beau focuses on
(06:20):
exploring new ways to enjoy delicious food while striving
to live a full, healthy life. His
journey as a content creator began with TikTok, where he
initially engaged with fellow chefs by creating
duets offering his own unique perspective on
their culinary creations. I love this that
his intention was to praise and uplift chefs during a
time when they were often subjected to criticism.
(06:43):
One of his duets unexpectedly went Viral,
um, in December 2022, and he seized the opportunity to
showcase his own culinary talent.
Um, he gained huge growth across all digital
platforms, and he
is the king of dad jokes. I'm looking forward
to some dad jokes on this episode.
>> Candace (07:02):
Absolutely.
>> Tanorria (07:04):
Um, ensuring that
not only his content was informative
and educational, but that it
also served as a side of humor and relatability.
You, um, can watch him on
Instagram, TikTok, YouTube, he's on
Facebook, and most importantly, he
(07:25):
just came out with a cookbook recently called
Dinner in One Take. I love the
him capturing one take because that's what.
>> Candace (07:33):
That's his whole thing, and I love it.
>> Tanorria (07:35):
The video that kind of captured my
attention with Beau. Yes, it was when he was
doing a comparison video on
Instagram comparing,
um, different
eggs. And he was focused on
the quality of pasture
raised cage free, a
(07:57):
basic grocery store egg. And like, everything he
was saying, I was like, yes, this is all true.
And I was just so grateful that it was, um,
a perspective very similar to mine coming from a black
man, because I know that,
like, a lot of people think I'm an egg snob. I am very
picky about the eggs I buy.
>> Candace (08:16):
You are.
>> Tanorria (08:16):
I am very particular about the eggs I buy. And so
when he put this video out there and it was a black
man saying it, I was like, yes,
someone finally agrees with where I'm coming
from, so.
>> Candace (08:29):
Uh-huh.
>> Tanorria (08:30):
That was. That was probably one of my favorite
videos of Beau. And I don't. I feel like I
followed him before that, or maybe that was
the reason that I clicked follow. I don't remember.
But, um,
yeah, it felt nice to be seen from
an egg snob perspective.
>> Candace (08:49):
Egg snap. I appreciate that.
Um, I think one of the
first videos may have been,
like, a bourbon video for me.
>> Tanorria (08:59):
Oh, yeah.
>> Candace (09:00):
And so I was like. He was doing, like, some
smoke situation, and I was
like, oh, yeah, you like caption me. And I just. I love
how he talks about the science of food.
>> Tanorria (09:11):
Yes.
>> Candace (09:12):
And it's super, super engaging. Super,
super fun, and just. It's
incredible. And I love how he connects with his
audience. And he's pretty funny, too, on social. So,
yeah, I was. I was definitely, like, captured that way. And he
just. He has great. He's just got great stuff,
and we haven't really seen a lot of that from black
(09:34):
men, especially in the food space. In
the food. Right, Exactly.
>> Tanorria (09:38):
Yes, exactly.
>> Candace (09:39):
So it's just really. It's just really dope to be able to connect
with him this way. A lot of fun.
>> Tanorria (09:44):
Be your authentic self.
To talk about food
in a way that elevates
cooking styles and technique and
all of that. And to be a black man doing it is
rare.
>> Candace (10:00):
Absolutely.
>> Tanorria (10:01):
Very rare.
>> Speaker C (10:02):
Y'all.
>> Candace (10:02):
Welcome Beau to the show.
>> Tanorria (10:03):
Hey, Bo, Welcome.
>> Speaker C (10:06):
Thank you. Thank you.
>> Tanorria (10:07):
So good to have you and celebrate you and
celebrate your book. We have been
trying to get you on the podcast for a minute because we're like, what
a black man. Food creative. Tell me
more.
>> Speaker C (10:20):
Thank you. Thank you so much.
>> Tanorria (10:23):
So we start out our podcast with the same
question for every guest and just kind of let that
ride our conversation. So. So I will
get started. Bo, when did
you fall in love with
food creativity?
>> Speaker C (10:41):
Hmm? Oh, you know what?
I think I was around,
uh, five or six, to be honest. And
it's actually not related to food,
but pots and pans. So I used to hang
out, you know, the old school where the
pots and pans were kept, like, underneath the
(11:02):
eyes. And so I would,
like, hang out in there. And I started looking at all the
different pots and pans and my imagination
kind, uh, of ran wild. So then fast forward probably
till I was about 12,
um, I just used every
ingredient that was in the refrigerator
and made like this dish. It had
(11:24):
steak, it was a pie crust, onions, bell pepper. I
don't even know what it was. But it was at that moment I kind
of realized, you know, the options are
endless when it comes to creativity. And I'm a creative at
heart, so I love food, I love to eat.
I feel like it's one of the talents God has given me. So it
was a perfect combo.
>> Tanorria (11:44):
I have to know what your parents
thought about you using all the ingredients in the fridge.
>> Speaker C (11:51):
So. My parents, for one, I'm an only
child, and my parents have always
tried to kind of let
me go in the direction, you know, I
was. You know, I would do art class and swim
and sports. But like, wherever I focus my
attention, they encourage. And I don't get me wrong, your parents are parents. You
(12:11):
know, my mom came home, she was like, oh, you used
everything in the free. But
she, I think she understood that
I was kind of tapping into my passion. Um,
so, you know, she had a conversation about, you know, we
had a conversation about grocery shopping and things of that nature.
Nature. Um, but they've always been, you
know, supportive of not only me cooking, but,
(12:34):
you know, whatever I've, uh, whatever
direction I've gone in.
>> Tanorria (12:38):
And was the dish that you made, was it tasty?
>> Speaker C (12:42):
I believe so. You know what? It was
probably compared, uh, to now, but I think it was good
at the time they ate it.
>> Tanorria (12:49):
Yeah. Nice. Okay.
>> Candace (12:51):
I love that because one of the first meals I made as a kid with my family
did not go well. Meatloaf with no egg. Let me just tell
you.
>> Tanorria (12:57):
Oh, let me just tell
you. Uh.
>> Candace (13:03):
Listen.
>> Tanorria (13:04):
Yeah, you know, but.
>> Candace (13:06):
But you live and you learn, and so you have to go to the kitchen and do that kind of stuff
so that you know better for the next time.
>> Tanorria (13:11):
I think I had the opposite when I was younger. Meatloaf with
too many eggs. It wasn't the
first thing. Yeah, it wasn't the first thing I made, but I really thought I
knew what I was doing, so that
didn't work out. Now. Now I have a great meatloaf, but that's
besides the point. Um,
Bo, you are now a dad of four,
(13:32):
going from an only child to cooking for a, ah,
larger household. What are some of the things that
you make for your family? And do you have any of your
kids who have the same passion for food that you
do.
>> Speaker C (13:44):
Uh, so we are a
phase family. So we go through
phases of eating the same thing in heavy
rotation, if that makes any sen. We
are currently in a pasta
iteration phase. And the top of that
list are the
meatballs, which are
(14:06):
huge. And, you know, I've
always tried to teeter on
healthy and not. So it's a combination
of. It's a ground turkey base, actually.
>> Tanorria (14:18):
Okay.
>> Speaker C (14:18):
And then, uh, the cheat code
is you do ground pork and
mild and sweet Italian sauce.
>> Tanorria (14:26):
Yes.
>> Speaker C (14:27):
Let some of that fat, you know, marry in with the
dry ground turkey. You cut, you know, cut some
fat, cut some calories, uh,
breadcrumbs, eggs, parmesan
cheese. And I have been adding lemon zest into it. And let me tell
you.
>> Tanorria (14:41):
Oh, yeah. Especially with that
poultry. Yeah.
>> Speaker C (14:46):
So I digress. I didn't mean it to get the
recipe, but, you know, season it up, season
it up. Spiceology. And then
I've been doing. Okay, so normally,
look, old school, black family. When you had
spaghetti, you had your pasta,
your sauce. Now, what's debatable is are they separate
or do you mix them?
>> Tanorria (15:07):
I know. Yeah.
>> Speaker C (15:09):
At any rate, you know, I'm a victim of
social media. I watch, I consume
a, uh, considerable amount of social media. I don't know if you ever seen these
Italian restaurants where they will just
do a cast iron 10 inch skillet, right.
M Sauce, a little pasta water,
rehydrate the noodles, and they make the
(15:29):
individual dish as its own.
>> Tanorria (15:31):
Right.
>> Speaker C (15:32):
So I've got like this little station, right,
where everybody's dish gets individually made. What was crazy about
it is you can then further tweak
a base recipe. So, like, me and my oldest son.
Cheese. Uh, listen, man, I need a lot of cheese,
but my oldest daughter is a super
picky eater and my wife is, like, on
(15:52):
the fence with the amount of cheese. So this way I can hit him with the
heavy mozzarella, grated
parmesan, and, uh, stuff like that.
And so, you know, obviously.
So that's like a $30 meal. Believe it or
not.
>> Tanorria (16:06):
All that stuff is about 30 bucks.
>> Speaker C (16:08):
Like, shop at Sam's Club, you get the
barilla three pack, right. Come with the
penne de fettuccine and the
rigatoni. Seven bucks ground
turkey, normally about 10. So, you know, I mean, you guys
watch my content. A lot of it is we want to eat high
end, but, you know, we want to save some money and.
>> Tanorria (16:28):
Right.
>> Candace (16:29):
Listen, our folks are going to thank you for that.
>> Tanorria (16:31):
Yeah, yeah. And even in those
phases, you can have your, you know,
your super pricey phase where maybe a, ah, New York strip or
a ribeye is the focus for a few weeks,
and then you transition into something that is more
budget friendly. So I like the
concept of the phases. Yeah, yeah,
(16:52):
I like that.
>> Candace (16:53):
Yeah, I appreciate that. And I appreciate that
you allow your kids to be like, hey, this is kind of
what we like. Can we have this, like, giving them a voice instead of just, you
know, feeding them whatever, and then you just have to figure it out,
like, yeah, nobody likes cooking
stuff that your kids don't like, you know?
>> Speaker C (17:09):
Right, right, right, right.
>> Candace (17:10):
Yeah.
>> Speaker C (17:10):
So definitely my cooking taste. And to answer the second part
of that question,
so I am a fairly
dominant chef in the kitchen. So, you know, it's
like. And it's not so much am I in the kitchen
cooking all the time, but my
spice rack is a certain way. This is a certain
(17:31):
way. This is laid a certain. This is laid a
certain way, et cetera, et cetera.
Um, but one thing
everybody in my house can cook is some
eggs. I mean.
>> Tanorria (17:43):
Oh, yeah.
>> Speaker C (17:45):
And literally all the kids know how
to make eggs. My, um, oldest daughter does
make a mean grilled cheese. But for the most part,
um, you know, other than my wife, because my. My wife
cooks as well. But I pretty much, you know, do
the majority of the cooking. But like I said, everybody, every. Everybody
in the house, uh, can do eggs.
>> Candace (18:04):
I love that. Because eggs are something that
you can build upon, exercise, great
dish, and once. Yeah,
exactly. The universal. They can take you
from a little scrambled egg to a
fabulous sandwich, a fabulous quiche. I mean,
I just.
>> Tanorria (18:22):
Yeah, a carbonara.
>> Candace (18:23):
Carbonara, absolutely.
>> Tanorria (18:24):
Yeah. Yeah. I love how you can literally have eggs
for breakfast, lunch, and dinner, just all different
ways.
>> Speaker C (18:31):
And the other thing about eggs, and I talk about this in the book
Eggs Teach. You know, I feel
like, you know, hot, screaming, uh,
hot pan. You know what I mean? Like, when you talk. When you hear most chefs talk
about cooking a steak or it's always high heat, medium high
heat. One thing eggs will
do, especially a, uh, well cooked
(18:52):
egg, it will teach you patience. Because to
me, I start in a cold pan.
I barely. I'm the guy that's pulling the pan
off the fire.
>> Tanorria (19:01):
Yes.
>> Speaker C (19:01):
Letting it curdle. Cause you need those layers. It's
similar to, like, the Amerys videos.
But, um. So, yeah,
you know, I think if you. If you can figure m
out, I won't say master. I feel like if you can
figure out eggs. And the other thing is, eggs are super
sensitive to seasoning so whenever I, whenever I
(19:22):
get a new seasoning from Spiceology, they want me to
test, the first thing I put it on is eggs. It's like eggs.
Eggs or white rice. So if you ever
like, if your viewer or sorry, if your listeners
ever are, uh, bought. Want to try a new seasoning
but you like, man, I don't know if I want to mess up a whole batch.
>> Candace (19:39):
Yeah, absolutely.
>> Speaker C (19:42):
Get some minute rice. That's my favorite thing
to do. Get minute rice. Or just make a quick scrambled egg
and that's how you can try it out.
>> Candace (19:50):
I love that you brought up seasoning. I love that you brought that up.
So give us, if you're in the
kitchen, what are your three top seasonings that
you're always going to have in the kitchen, no matter what?
>> Speaker C (20:01):
I mean, salt, pepper, garlic is at the top of the
list.
>> Tanorria (20:04):
Yeah, yeah.
>> Speaker C (20:05):
But here's what's funny.
>> Tanorria (20:06):
Okay, that's okay.
Answer that question with salt and pepper being standard. It's a
staple. It doesn't count. Yeah, yeah.
>> Speaker C (20:16):
Okay. Okay. So, so okay, I'm
going to go
tell a cherry. I will
replace black pepper.
>> Tanorria (20:28):
Mhm.
>> Speaker C (20:28):
Tell a cherry. Pepper.
Granulated garlic.
>> Tanorria (20:35):
Mm m. I'm so glad you said granulated.
>> Candace (20:38):
Yes. Because there's a difference.
>> Speaker C (20:39):
Oh, right. Amen. What's the
third one? What's the third one?
You know what, I'm actually gonna go cinnamon for the
third one. If I only had. Which is crazy.
Uh, which is crazy. And I'm gonna tell you why. Because
whenever I have limited seasonings
a lot, I actually have found
(21:02):
the more pepper you use, you can actually tone
it down. So if I had
three seasonings, I would go salt, heavy pepper, maybe
cinnamon just to give it a little flavor
juxtaposition or whatever. But those are my
three.
>> Tanorria (21:17):
Okay. Cinnamon is
interesting. I have
such a, uh, complex with cinnamon
and savory. And it's only because my dad messed.
>> Candace (21:27):
Up a pot roast, he put cinnamon on the pot roast
girl.
>> Tanorria (21:31):
So someone gifted my parents like a
cinnamon syrup that you would do like over
ice cream or in, uh, a
latte. It's that kind of syrup, right. And
he just chose to put it in a
pot roast. And so I get home, I
think I was, I was a young adult. I think I was
building a house and living with my parents at the time. Cause I got
(21:53):
home from work, I was a working adult and I
got home from work and like I was so excited to eat this pot
roast because it looked just like my mom's and my mom's pot Roast.
There is none above. And so I'm, like,
mouth salivating. I sit down, and it's
cinnamony. Oh, my God.
>> Candace (22:11):
I would have cried.
>> Tanorria (22:12):
I don't know what he would. But ever since then, I am
so, like,
nervous to put too much cinnamon in savory cooking. But
I know it goes. Especially this time of year, it goes
savory cooking beautifully.
>> Speaker C (22:26):
I'll replace that with ginger, which is so
slippery.
>> Tanorria (22:30):
Yes. I love ginger.
>> Speaker C (22:31):
Ginger is so slippery. Now, for one. I'm about to. This
is a blasphemous statement, but if you're ever
sick of garlic. That's right.
A lot of times, if I, like, I am heavy
garlic. And if I
do fried rice, and I've, like, had
garlic chicken, and I've had, you know,
(22:52):
my tomato, uh, sauce is heavy garlic.
I will do ginger. The same ginger paste.
Do it on a zester way you
would garlic, and it'll give you just a different flavor.
>> Tanorria (23:03):
Yeah. Because they both have that spicy sting to them.
>> Speaker C (23:06):
Yep.
>> Tanorria (23:07):
Yeah, that's good. That's good.
>> Candace (23:10):
I just appreciate the inclusion of warm spices.
>> Tanorria (23:13):
Yeah.
>> Candace (23:14):
And warmer bags. Like, I really.
>> Tanorria (23:15):
Yeah, yeah, that's nice.
>> Speaker C (23:18):
But get a cinnamon world. But the best thing to
do, in my opinion. The ground
cinnamon is cool, but it's harder to
control if you get the stick.
>> Tanorria (23:29):
Yeah.
>> Speaker C (23:30):
I'm just realizing I overuse the
lemon zester. Anyway. Put the stick on
the zester just to get, like, a Scotia
cinnamon in there and then go from there.
>> Tanorria (23:40):
Yeah. The cinnamon stick is so much more mellow.
It really gives you cinnamon essence and
not, like, cinnamon in your face.
Yeah, I would agree with that.
Nice. Okay, so tell
us about the journey of your
book. How did it happen?
(24:02):
Um, what was the writing process
like? Um, tell
us the concept of one take. For listeners who don't
know much about your social media, tell us
all the things.
>> Speaker C (24:15):
Okay, so. So one take.
I originally went viral on
TikTok, and this is back when,
uh, a lot of reaction videos were
king. This is like, before TikTok shop, everybody was
doing reaction videos. So every cooking
reaction video, it'd be like, oh, that's the wrong technique.
(24:35):
That's trash. It's not seasoned. Blah, blah, blah.
And so at the time, I was, like, running a
meal prep company, so I was trying. I was,
like, cooking in heavy volumes.
Like, watching people. I'm like, man, like, I don't really know if
you have been in a commercial kitchen and really
understand. So I started doing
(24:56):
duets with the opposite tonage.
It was like, hey, check Bo out. He's
doing this steak. The steak looks good. And I would
give, like, a fact, and I would say, by the
way, uh, you know, blah, blah, give some
fact about myoglobin. That's not blood, it's
myoglobin. So, boom.
But it would be no cuts. It would literally
(25:18):
be one take. And, you know, that's.
That's what started the looping dad joke,
um, concept. So, yeah,
I had hit probably like half a million on TikTok and
then started kind of doing the same
content on Instagram. When the wave of cross
posting came out, Instagram was a
(25:39):
different monster for me because people were like, yo,
bro, can you cook, though? Like, you
keep talking about everybody else. M. So then
I started, like, let me start
posting my own content. And so,
um, you know, started posting my own
content. And this was right in the
upswing of the monetization
(26:01):
wave. So it was like, hey. And then
I hit, uh, I think, like 1.5
million across platforms. So then it got to a point
where I then had the audience. And
that's the cheat code, because you then leverage that with the
brands to monetize your content.
In the midst of building the
(26:21):
Spiceology dial, strong hexclad
relationships out, I wish I had a
cooler story to tell you. Tom
Shout. My guy, Tom. Tom O'Hearn
sends an email and says, have you ever thought about
writing a book?
>> Candace (26:37):
Wow.
>> Speaker C (26:39):
And it was one of those,
what? And so I went down this
path of, man, uh, all you gotta do is get an
isdn. You can write the book yourself, blah, blah, blah,
blah. So there was a period where I tried to do it myself,
and then, um, you know,
money talk. So we had a conversation
(26:59):
and, you know, agreed to do the book.
So the process of writing
the book was probably
the most unexpected
and overwhelming experience I've been through.
And this is outside of corporate
America and everything else. The amount of. I have. So I
have. And I wrote a cookbook, you know, so
(27:22):
there were recipe edits.
And I am a cook. I measure with
love. So if you ask me how to make French
toast, I'm gonna get the thing and I'm gonna, you know, get to
doing the little sprinkle motion. I'm not, you know, two tablespoons,
and I'm guy. And so
when it got to do you have recipes?
(27:43):
I said, I have my video. So my. This was my
process.
>> Tanorria (27:46):
Okay.
>> Speaker C (27:47):
They transcribe. Because if you watch
my content, every video,
I wanted to say, let me give a minute and a
half class on social
media. I need m I. I m. Need you to do
one of three things. I need you to either
be motivated to go to the grocery store and try and
do a version of what I just did. I need you to either laugh
(28:10):
at this dad joke, or I need you to learn something.
If I hit those three things, I feel like that's a good piece
of content. So Tom
was like, dude, we're just gonna transcribe your
videos.
>> Tanorria (28:22):
Wow.
>> Speaker C (28:23):
Because, uh, in the video,
my video, the POV that is
shot, I'm, like, narrating it in the
background as I'm cooking. I'm like, all right, here we go
to salt with the pepper. Duh, duh, duh, duh. Uh, so
at this point, you now have an empty
recipe. It doesn't have measurements.
It has ingredients. The first
(28:45):
unexpected thing was I gotta go
recook all this stuff.
>> Tanorria (28:49):
Yep.
>> Speaker C (28:50):
And I have to measure and then taste and
then da, da, da, da, da. Uh, so you send it
to a recipe and let me, you
know, black. Show that we're
on some of the measurements. They
were questioning.
>> Tanorria (29:06):
Hey, friends, it's Tanoria. My
first ever cookbook, Staples Plus 5, is available
wherever cookbooks are sold. It was voted one of the best
cookbooks in 2020 by
glamourmagazine.com you can purchase it at
tenoriastable.com books and make sure to
tell me what your favorite recipe.
>> Candace (29:24):
Hey, y'all, it's Candace the spice slinger. Here
is your food. Bland, unseasoned.
Let's spice it up with seasonings from Food Love
Tog. Catch me
online@foodlovetog.com
Be seasoned, y'all.
>> Speaker C (29:39):
If. If my reader is gonna
make what I made in the video, you need to leave that
alone. And so it went through a period of,
why are you using this? Why are you using that? There
was. I wanted the book to. I
told. I said, if someone doesn't
cook one single recipe in this book, they should still have
(29:59):
it in their kitchen. Because, as a matter of fact, the
first portion of my book, we talk
about stainless steel. When to use a stainless steel pan,
when to use Teflon. Um, you know, when to
use cast iron. When you go to the grocery store, you get eggs. What's the difference
between cage free and free range, pasture
raised? When you buy butter, what's slow churn,
(30:19):
what's, you know, European butter? All
before. Look, before we even cook, let's
go to the store and just be an
educated consumer. And so listen,
that was.
>> Candace (30:31):
This is what the people need is.
Because honestly, I don't think people realize is
that we have a whole group of uh,
people and young adults that are coming up through school that did
not experience home economics.
>> Tanorria (30:44):
Yep.
>> Candace (30:44):
Or family tumor scientists is what they call it.
>> Tanorria (30:46):
Yeah.
>> Candace (30:47):
But there are people who just don't know that it's
not being. It's not being taught in school and it's sometimes not being taught at home.
So that's something that people need. Mhm.
>> Speaker C (30:56):
Yeah, I agree. Well, and, and what? That's
the feedback that I get. Which when I first started
doing it I did go through a period of uh,
people really want to know what's in non stick spray.
Okay. But you know, I'm just.
And so anyway, I digress.
But the process of writing the
book was like phases. First it was the recipe,
(31:18):
then it was the getting them to understand the
vision, then it was the photo
shoots. And that is a
uh. Like when you cooking for people to eat
versus you are cooking to
take pictures, it is just a
different animal. And these were
(31:39):
you know, 1214 hour days of just
up cooking,
taking pictures. And you gotta be on your
game every stage. So
um, you know, I am
fascinated.
>> Tanorria (31:54):
That they had you do the cooking. Did they have
you do the styling too?
>> Speaker C (31:59):
No. So I did have a. The photographer
that I worked with was phenomenal at food
styling. Okay. But it got to a point where
they were like these aren't really standard
recipes. Like you're doing salmon, but you're doing
a parmesan panko crusted salmon and you're saying
it's easy, go for it. You know, I mean like
(32:20):
so. And then the barbecue section
I had, there's certain, you know, there was a certain
look I wanted for the ribs and it got to a point
where I knew myself, dude, you're only going
to be happy with a certain
level of product from
a picture perspective. Um, because in another
(32:40):
life. But I had a photography business in
Cleveland. So um, it was like I needed
somebody that could see these
through my eyes kind of. And it got to the point it was like dude, you
gotta do it yourself. Now I will tell you this and I haven't shared
this. There are some pictures in the book I
wasn't present for but I gave a
lot of direction. It just got to the point because we wanted it to
(33:03):
be a picture heavy book and just from a bandwidth
perspective it didn't make sense for me to. To do it all
m. But yeah, so the pictures were
critical. Um, and then
it's this waiting thing. It's like sick. You
finish the book, it's terrible. You Know what I
mean? But I will say this. I can't wait
(33:24):
to do it again. And so
I learned so much, uh,
what not to do. I will tell you this, and what's funny
is, my grandmother shot. My grandmother, she told
me years ago, she said, baby, you need to start writing
them recipes down. I was like, yeah, Grandma, I got it all
up here. She said, baby, write them recipes down. I tell
(33:44):
you what, I write them down now. But, um.
So, yeah, so that's, like, you know, the process of the
book.
>> Tanorria (33:51):
That's so cool to hear, because there's a lot that
was different from my experience. So did
you have a recipe tester?
>> Candace (34:00):
Um.
>> Speaker C (34:00):
Um, yes.
Well, yes.
>> Tanorria (34:05):
Okay.
>> Speaker C (34:07):
Not the barbecue, but the.
But I remember the cloud
eggs. They didn't believe the
concept.
>> Tanorria (34:16):
Okay.
>> Speaker C (34:17):
And so, you know, they.
And the cloud eggs is one. I. Specifically in the
book, I made that. I made that.
>> Tanorria (34:25):
Yeah, I remember that was, like, the.
>> Speaker C (34:26):
First thing we shot that morning. But it was one of
those, you know, some of the headlining stuff, you
know, we're gonna have to test. So there was only
one. There was one recipe
that I think it was Bo Wellington.
Uh, and they wanted to put mushrooms in it.
>> Tanorria (34:44):
Oh, uh, well, it's not beef Wellington. It's different.
>> Speaker C (34:47):
Yeah, exactly. And I said, that's like, the whole point
is not only is it salmon and you're
doing a cream spinach, but, like, look, I'm not about
to change one ingredient and then call it my own. If
I'm calling it Bo Welling, the only
Wellington part really has gotta be the puff pastry.
>> Tanorria (35:04):
Right.
>> Speaker C (35:04):
The rest of it, and in the theme
of, you know, having lost the weight,
let's just keep it a little bit cleaner than, you know,
beef. So.
>> Tanorria (35:13):
Yeah. Interesting. I,
um, love hearing that you fought
for things, because for my book, I
actually made my agent, um,
ensure that my food photographer was a black
woman, that my recipe tester was a black
woman, and the chef on site
is someone that I know personally. But,
(35:36):
um, there were a couple of
things. One, my cream cheese
biscuits that I was like, no, I'm making them. Like,
move aside. I got this. And then
the fried okra, because that is one
of the biggest recipes that's paying homage to my
grandmother. When they first did it, I was like, no,
(35:56):
that's not it. Do it again. Like, I think they may have had to
do it three times before. I was happy with it.
So I appreciate that you. You
fought for stuff, because. And even
in talking to, um, different
agents, because trying to find an agent of
color was Impossible. It
(36:16):
literally was impossible at the time. It's not so much
anymore, but it was impossible at the time. And
um, knowing
that they don't
necessarily, if you don't have an agent of color, they don't
necessarily know how to fight for those
menial. What, what may look like menial to some
people, those smaller things.
(36:38):
Because why does it matter? It's just a book. And it's like,
yeah, but I'm, I'm representing my culture at the same
time.
>> Speaker C (36:45):
Right.
>> Tanorria (36:45):
So.
>> Speaker C (36:45):
Yeah, I agree. Yeah. I have
agent ptsd. Uh, I've been through two of
them. I have,
um, A dear friend of
my mom's is like my general counsel
lover to death. But other than that, it's like. And then
you taking 20% to piss me off.
>> Candace (37:05):
No, thank you.
>> Speaker C (37:08):
Um, and then, you know, the other thing,
the agent space in just speaking from
a creator's perspective is so much in its infancy.
They're just like happy to get a deal. And it's like, wait
a minute, you do realize I have over a
million people that literally watch me just
for this niche specific thing. And
(37:29):
I'm gonna get on camera and say,
this product is worth buying. Mhm.
You know what I mean? And that's
why I'm so glad,
uh, I did my own Spiceology deal. Because some of
these conversations, you really don't know
what I'll give up. You really don't know what I, you know what I
(37:49):
mean? So, yeah, but I definitely get it about
the agent.
>> Tanorria (37:53):
But at any rate, that's good, that's a good perspective to
bring the table.
>> Candace (37:57):
Yeah.
>> Tanorria (37:58):
Yeah.
>> Candace (37:59):
Because I don't think that a lot of people would hear that or
understand that. And so I think, yeah, I'm glad that we have this platform.
We can share that with people so that they can hear what that
feels like.
>> Speaker C (38:09):
Yeah. And then look, if you
are, um, um,
if you are a creator and this is a
trick, to be honest, I just recently used,
even, even with my following and book out and
everything, you know, they always say, you know, don't give
away nothing for free. You know, you know,
(38:29):
set. Live your life and set your price. Dah dah dah, dah dah. One of my favorite
things to do is I'll take whatever my standard rate
is, just for the sake of argument, I'll toss out a
thousand bucks.
>> Candace (38:39):
Mhm.
>> Speaker C (38:40):
If you negotiate with a brand and they're
hesitant to spend with you, because keep in
mind, brands go through the same thing
creators do. They've had good experiences
and bad. So if you're
negotiating with a brand, say, uh, you know, whatever, four video
deal. And they're hesitant, say, look, I'll do one video
(39:00):
for half the cost, pay me half a
deposit up front. Give, you know,
give a little for one. The first thing it'll do, because most
creators know so, you know, you trying to get money in your pocket and nobody wants to
wait the net 30 and blah, blah, blah, blah.
>> Tanorria (39:14):
Yes.
>> Speaker C (39:15):
And we will have another conversation about how
brands pay in a second. But,
um, and do that. It'll do one of two.
It's going to do two things. For one, it
lets. And I tell people this all the time. I think a lot
of the reasons I've been able to negotiate a lot of my deals is because
I've worked in the corporate space. Uh, there's a whole
(39:35):
other world of budgeting.
And they may like you, but they may just
got out of a meeting and been told we're over budget. We got a
grand to work with, but your rate's two grand. So
when they hit you with the can we do it for 750? It may
or may not. And the other thing it'll do, I will tell
you this.
(39:55):
I used and promoted Spiceology
for over a year. Uh, I
genuinely love Spiceology because I just think
the seasonings are super clean. But this is
what happened over a year.
I had built up Amazon, uh,
store sales data.
>> Tanorria (40:14):
Yeah.
>> Speaker C (40:16):
And I used that as leverage. And I was like, listen,
people, literally the people are, uh, when I
officially promote Spiceology, they're
gonna believe it.
>> Tanorria (40:25):
Right.
>> Speaker C (40:26):
So don't, you know, just getting back to the point, don't be
afraid to kind of give
a little initially, because as
the creator space matures,
it's no longer a new thing. There's a lot
of creators out.
Um, you know, and
at the end of the day, when you do that
(40:48):
deal, even though if you make less money, that's.
You're still, you're going to gain followers, you'll gain
exposure. It's it. You don't always have to hit
the 2 million video right off the bat. It may
take a dozen videos that only do 50k
for you to get there. You know what I mean? So
I tell people all the time on Instagram, I went, I'll
never forget it. It was right before New Year. I remember looking at my. I
(41:11):
had 123,000 followers
on Instagram right before
the new year, January 2nd. I
was at 7:50.
>> Tanorria (41:22):
Oh, wow.
>> Speaker C (41:23):
It was crazy. Like, it was to the point where I would check my.
I couldn't I couldn't get into Instagram. And
what happened was one video went viral and
then it was just like a spiral effect. And a lot of the other
creators that even have more followers than me, they're like,
that's what happens, man. It's just, you just never know when that video,
what videos go catch. So um, just keep posting.
>> Tanorria (41:44):
Moral of the story.
>> Candace (41:46):
That's true, that's true, that's
true. That's good stuff.
>> Tanorria (41:52):
That is good. And I think it's, I think it's good for
our listeners to hear that. I just got asked today while I was at a
doctor's appointment. I don't even remember how we got on the
conversation, but she asked for my Instagram and
she started following me and she started asking me questions about content
creation. And it was like just, I'm sitting here minding my
business. I wasn't even expecting that. And so
people always want to know those little tidbits
(42:15):
and that bit of information. And I
think for some people, right place and
right time, it will work masterfully. And then
some people, different place, different time, it may not
work the same, it may not work for them. But I
also think that it's worth trying regardless.
It's worth trying because
(42:35):
this ever evolving.
>> Speaker C (42:37):
Social media world, to that point, I have
a video, um, somebody was asked, the video
had, did like, I
think it did 12.7 million. It was,
it really went crazy. And somebody was in the comments like,
oh, it uh, was the third time I had posted the
same video, exact same video, and it flopped the
(42:57):
first two times. And I, the
other thing is
creativity in general is passion driven I think. But
especially with content creating, creating sometimes you
ever create a piece of something and you
just, you just like this it, you know,
this is it. I have these videos where like I'll put them
out and they won't get the response. And to your
(43:20):
point, it may just be the wrong day, the wrong set of eyes may
get on it, but mhm, you know,
no content expires.
>> Tanorria (43:28):
That's a good point.
>> Candace (43:30):
That is, that's it right there.
>> Tanorria (43:31):
Yeah. That's also the first
time I, well not actually the first time.
I feel like I'm hearing it more recently. And that's just because I just came from that creator
conference that people are talking about,
um, posting the same video more
than once because so many people are afraid of that, like,
oh, it makes me less relevant or whatever.
(43:51):
But like if it's not performing a certain
way, if you post it again, different day, different
time, different time of day,
maybe even different caption, I don't know, different
keywords, whatever. And
who knows what could come of it that second or third time
around. That's good.
>> Candace (44:11):
It's such a, it's such a different ball game than what it
used to be. You know what I mean? You used to be able to
just post something and your folks would see it,
but now these social media
companies know that it's a money grab. So you're not going
to be able to just post some organic content and that
thousands of people are going to see it.
>> Speaker C (44:31):
Yeah, well, not only that, you know, sorry again.
>> Candace (44:34):
I mean, even when, when you pay for it, I mean like, it's
just, it's just not that. It's just not that ball game
anymore. It's not.
I'm glad people are able to hear that today so that they
don't think that they're doing something wrong because their content
isn't, you know, moving like I think.
Yeah. Uh, you know, and a lot of people do have quality
content, but the market is
(44:56):
also saturated,
you know, so it's, I mean there's a lot, there's a
lot that plays into it. It,
there's a lot that plays. You do
well, bro. I want to know
if you're having an
important guest over for dinner.
>> Tanorria (45:18):
Mhm.
>> Candace (45:18):
What are you going to make them.
>> Speaker C (45:23):
Important? Um, okay,
I'm going to go
salmon.
>> Tanorria (45:36):
What kind of salmon?
>> Speaker C (45:40):
So to. As an appetizer I
would do a lemon salmon belly
first. You gotta get the salmon belly is
so good. So underrated.
>> Tanorria (45:50):
It's so good.
>> Speaker C (45:53):
Appetizer, Do a crispy kin.
Excuse me, Crispy skin, salmon belly,
lemon sauce. Right. Um, and
then salmon loin
cream, spinach,
maybe a risotto. But I'm gonna tell you, I have
been making these cubed,
(46:14):
like blanched
and then sauteed in olive oil. They're
like crispy like a french fry, but they taste like mashed
potatoes on the inside.
>> Tanorria (46:25):
It's like a fondant potato.
>> Speaker C (46:27):
Yeah, but without all the
work.
>> Tanorria (46:30):
Okay.
>> Speaker C (46:31):
Yeah. So it is a.
Basically this is what you do. Dice the
potatoes immediately in ice
cold salt water and put that in the fridge
two, four hours.
>> Candace (46:45):
Mhm.
>> Speaker C (46:46):
Take the cold pot out right on the
stove and heat it up until it's
boiling. As soon as it starts
boiling, drain them and then literally
saute them in olive oil, spg, your favorite
seasonings. And it just pairs well with
the steak cause it's crunchy. But like I said, I would pair that
with the salmon and um, some Type of cream
(47:09):
spinach. I just think creamed spinach and salmon pairs
well.
>> Candace (47:13):
I love it.
>> Tanorria (47:15):
What about dessert? You have not mentioned dessert at all.
>> Candace (47:18):
Yeah, yeah.
>> Speaker C (47:19):
Dessert confession. My
wife is the dessert maker.
>> Tanorria (47:24):
Okay.
>> Speaker C (47:25):
If someone important was coming over,
I'd probably have her make her
lemon ice pound cake, because that's like.
Yeah, but so, you know, my
desserts are like funnel
cakes. I can do like a loaded Rice Krispy
Ch. I'm a dad dessert guy. But, you
(47:45):
know, um, even. Even the. The book
isn't very dessert heavy.
Um, but yeah, so that's the route I would
take.
>> Candace (47:54):
Nice. And now I'm
hungry.
>> Tanorria (47:58):
I know, right? I need all these things. Where's
my invitation? Where are you located, bro? What state?
>> Speaker C (48:04):
Uh, Texas.
>> Tanorria (48:05):
Okay. Okay.
>> Candace (48:06):
Hey, we need to come.
>> Tanorria (48:09):
I know. Black girls eating really does need to go on a tour just so I can
eat.
>> Speaker C (48:12):
Literally should.
>> Candace (48:13):
That's the only reason why. That's the only reason why we want to go to it is
just to eat. That's it.
>> Tanorria (48:18):
And we've had so many great guests that, I mean, what, South
Carolina, Detroit. They're, uh,
all like, come on, just come. I'm like, we need to book a flight.
Couple flights. Yeah, let's
do it.
>> Candace (48:31):
Well, Bo, this has been such a great conversation.
>> Tanorria (48:34):
This has been insightful.
>> Candace (48:35):
Yeah. I think people are really gonna be happy to learn your
story, to learn, um, a lot about, you know, cookbook
writing and what that whole process looks like, but what it means
to be a creator here in this. In
this food industry, especially as a black man. So thank you for
sharing that story with us.
>> Speaker C (48:51):
Uh, no problem. Thank you. This is a lot of fun. Thank
you for having me on.
>> Tanorria (48:56):
This is perspective and insight that we need.
>> Candace (48:58):
Yeah, absolutely, Absolutely. So we
end our podcast with
a deep question because we go deep on black girls
eating and we want to
know, so what would you tell
your six year old self today?
>> Speaker C (49:18):
Um,
what would I tell my six year old self?
Is there a time limit on this?
>> Tanorria (49:32):
No.
>> Speaker C (49:33):
That's a great question.
You know what I would tell my six year old self?
Don't stay in corporate America that long.
>> Tanorria (49:44):
Amen to that.
>> Speaker C (49:48):
Love that give God the glory. But
when I tell you he had to snatch his child up out of there,
boy.
>> Tanorria (49:56):
But hey, how long were you in
corporate and what made you leave? What
was the. Okay, I'm ready to leave. I'm going on to
this.
>> Speaker C (50:06):
So I, uh. A little over ten years.
I, uh, started out in the call center and that's actually the reason
why we are in Texas. So I was
a help, uh, desk manager in Cleveland,
Ohio. Uh, the company that I was working
for grew by acquisition. So they acquired a
extended warranty company in Texas. Hey, you want to go down
there? Um, that turned into me,
(50:29):
you know, overseeing a 300 seat call center,
QA, VP, operations, et cetera.
They then sold that off. I went back into
it, and it was just like
this corporate thing kind of isn't for me.
And then a good
friend of mine who owned a nutrition shop, he
was like, man, have you ever thought about selling your food? And that's kind
(50:51):
of what birthed proper prep, which was my meal
prep company. Um, so that's kind of when I got
a taste of the entrepreneur,
you know, thing. And, um, but
I say all the time, had I not went
through, learned some of those corporate lessons? Because
I think you need to see, you know, when you. When you're talking to
(51:12):
a brand, you need to see that other side of the
equation to really know how to, you know, navigate
those conversations. So m. It was. It was
definitely beneficial.
>> Candace (51:23):
Absolutely.
>> Tanorria (51:24):
That's awesome. That is awesome. That's good stuff. And,
like, I try to tell myself, although I don't know, but I try
to say I'm never going back.
>> Speaker C (51:31):
But let's see. Let me say
this. I just gave that big speech. If the number, right,
I'm going back.
>> Tanorria (51:39):
Right? That's my thing is, like,
I used to say that I have been out of corporate
America full time for eight
years. And at the beginning I was like, I
am never going back. And now I'm like,
a paycheck will get me back.
>> Speaker C (51:55):
So, yeah, I mean it.
>> Candace (51:57):
And that's all right.
>> Speaker C (51:58):
Yeah. There's aspects of it you miss. I mean, I
think the, you know, they
always say, you know, corporate life is monotonous, but
right behind the monotony is the consistency. You know,
there are some things, you know, at corporate level.
Okay, the June of every year, what do I have to
do to hit this bonus? Okay, So I know that's,
(52:19):
you know, I wake up every day outside of scheduled
meetings, kind of not knowing what the day may
bring.
>> Tanorria (52:25):
Right.
>> Speaker C (52:26):
You know, so I, uh, definitely. I hear you
there.
>> Tanorria (52:29):
I also feel like
knowing what I know now, I
can go back and do both and not have to
feed into hustle culture and still do both
successfully. Because the idea of
going into doing both, I'm like, I'm not working
that hard now. But now I know
(52:50):
what my limits are. I know what my boundaries are. I
know what, um, important to me.
And so it would be a completely different approach.
>> Candace (52:59):
Mhm.
>> Tanorria (52:59):
So, yeah.
All right. This was good, y'all.
>> Speaker C (53:05):
Again, this was fun, man. Thank you so much.
>> Candace (53:07):
Of course. Glad. Well, you guys, we'll be sure to
link Bo's, um, cookbook, his socials in our show
notes.
>> Tanorria (53:14):
Yep.
>> Candace (53:14):
Thank y'all for listening. We love y'all.
>> Tanorria (53:17):
Bye.
>> Candace (53:17):
Um, bye.
>> Tanorria (53:19):
This episode was brought to you by our friends at, uh,
Christchurch Cathedral, the church on the circle.
>> Candace (53:25):
Black Girls eating. The podcast is
sound engineered and Produced by David McKissick.
It's recorded at Nexus Impact
Center Creative Suite.
Follow Black girlseating the podcast on Instagram.
>> Speaker C (53:40):
Ah.
>> Candace (53:40):
Lackgirlseating. Follow Tenoria at
Tenoria's table. Follow
candaceoodlovetog. Thank you for listening.
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