This is Goodbye (simulcast with Unfiltered Discussions)

In this final episode of Unfiltered Discussions, I couldn't think of a better guest than Jake Madosik—my childhood friend and one of my closest companions. Jake and I began our podcasting journey together in early 2021 when we launched the Bleach Bros Podcast. This episode serves as an introduction for my Unfiltered Discussions audience to Jake while also offering a heartfelt send-off to the loyal fans of the Bleach Bros Podcast.

Jake is a dynamic professional whose career seamlessly combines his passions for sales, culinary arts, and media. With over 20 years of experience in both front-of-house (FOH) and back-of-house (BOH) operations, Jake refined his culinary skills under the guidance of James Beard Award-winning mentors at the Art Institute of Portland, where he earned a Bachelor of Culinary Business Management. His expertise has led to regular guest chef appearances on KATU’s Afternoon Live and AM Northwest, as well as RipCity Mornings on 620 AM iHeartMedia.  

Beyond the kitchen, Jake boasts over a decade of success in sales and management. His tenure at Nordstrom sharpened his customer service acumen, laying the groundwork for his achievements in both business and interpersonal relationships.  
J
ake’s media journey includes a celebrated run as a radio on-air personality under personas such as "Jake the Hater," "Jake the Tailgater," "JFM," and simply "Jake." He also co-hosted the hit podcasts Bleach Bros Podcast and The Hateful Gnome’s Music Hut, where his storytelling, humor, and love of music captivated audiences.  

At the heart of Jake’s life are his wife, Katie, and their three children: Lylah, Adeline, and Steele. A proud family man, Jake resides in the Pacific Northwest, where his relentless drive and passion continue to inspire those around him.

Unfiltered Discussions with Brian Howard is a B-Word Media group podcast. B-Word Media Group is a collection of Spreaker Prime podcasts.
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If you enjoy the content, consider supporting this podcast:
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Use Code BWORD20 at www.talesofaconcertjunkie.com for 20% off your entire order.

For more B-Word Media Group podcasts, check out The Hateful Gnome's Music Hut, Two Guys In A Dart, Heroic Headspace, Three's Company Podcast, and Raunchy Regret Podcast.

Episode Transcript

Speaker 1 (00:00):
For everyone listening to this on Bleach Bro's podcast. This
episode of Unfiltered Discussions as being simulcast as a special crossover.
While Jake and I never truly had a final episode
of Bleach Bros. This last episode of Unfiltered Discussions serves
as a heartfelt wrap up for both of our podcast journeys.
Thank you for supporting the Bleach Bros. Podcast, Unfiltered Discussions,
and all the other podcasts that we poured our hearts

(00:22):
into over the years. Your support has meant the world
to us.

Speaker 2 (00:28):
You're listening to the Unfiltered Discussions podcast. We're host Brian
Howard talks with his guests about tough subjects and pivotal moments.
Let's join Brian as he is joined by his next guest.

Speaker 1 (00:43):
My guest is Jake Medosik aka Jake the Hater, JFM,
Jake the Tailgater, or as I've always referred to him,
my good buddy Jake. Jake is a man of many talents,
with over twenty years experience in the culinary industry as
well as the hospitality industry. He trained as a chef
under James Beard Award winning mentors and earned a Bachelor
of culinary business management. If you live in the Pacific Northwest,

(01:05):
you may have seen Jake on KATU's Afternoon Live and
AM Northwest, or you may have even heard Jake on
Ripcody Mornings from iHeartMedia Beyond the Kitchen. Jake has over
a decade of success in sales and management, not to
mention a celebrated career in media as a radio on
air personality and even as a podcast host of Bleach
Bro's podcast with Yours Truly and The Hateful Nomes Music Hut.

(01:28):
Above all, Jake is a proud husband, father of three,
and a guy who knows how to keep life entertaining.
Jake is arguably my oldest friend. That being the case,
I'm excited to have him as my final guest for
Unfiltered Discussions. I'd like to thank Jake for joining the
podcast and I hope that you enjoy this episode. Welcome

(01:53):
back to on Filter Discussions. This is your host, Brian.
I'm here with one of my best friends in the
entire world, Jake the Hater Medosic a k A j K. Baby.

Speaker 3 (02:06):
I haven't heard that one in a while. I was
also I was also waiting sorry to jump right in,
but I was waiting for you to be like my
good friend Jake.

Speaker 4 (02:12):
And buddy Jake. Yeah, buddy, Buddy Jake. Yeah.

Speaker 1 (02:16):
So this just so happens to be the final episode
of Unfiltered Discussions, and I figured what a better way
to do this than with my buddy who we started
our podcast journey together. But real quick, just to just
to kind of give the audience a reset, because not
everybody has listened to our previous podcast, Just tell tell
the audience a little bit about you, like where'd you

(02:37):
grow up, what's your what's your background, that sort of stuff.

Speaker 3 (02:39):
So I grew up pretty much my whole life in prom, Nevada,
where me and you met, where we me and you
became friends, graduated high school there, ended up living in
Vegas for a while with some other like friends, Me
and You've always kept in touch, did radio, did sales,
and then ended up moving up to the Pacific Northwest.
So I live. I live in Ridgefield, Washington. Right now,

(03:02):
I just say Portland, Oregon because I'm right on the
border and I work in Portland, and so it's a
lot easier because when you say Vancouver, everybody thinks you're
from British Columbia, Canada. So I live in a big
farm town, which you've come up and visited my town
as like a hallmark town. Great type of stuff we do.
It was a chef dude, TV out here, sports radio,

(03:23):
and I mean one of the coolest things is me
and you have been friends since second grade.

Speaker 4 (03:28):
You know.

Speaker 1 (03:28):
So you've said second grade this entire time, and I
had to go back and look, it's third grade.

Speaker 3 (03:33):
It's no, it's here. No, no, no, no, I want
to I'm gonna yes, No, that's the class we were
in together. But we were friends before that. See here's
here's where this comes up. I knew this would happen.
We were in missus Us class together. Because what happened
was is there was I was in a different teachers
because I was like, I think it was Miss Savella
Check or something I don't know, and then Miss Aruba

(03:56):
that we had too many kids in our school, so
they made a new teacher or they were they didn't
make it a change that they.

Speaker 4 (04:01):
Brought right out right out of this flat.

Speaker 3 (04:05):
And then they put me and you in a class
together with Bud Gizzard of a bunch of other people. Yeah,
but in second grade we met on the playground, like
right before third grade, and then you were walking around
and you said, hey, I could pick you up, and
you walked me around the school, picking me up everywhere.
And that's how we became friends. When we went into
class together later, we were already friends.

Speaker 1 (04:24):
All right, fair enough, fair point, fair point. But so yeah,
so we've known each other since we were children. We
you know, we're basically family at this point. Your family's
my family, My family's your family. We we've we've done
this thing called life together for thirty some odd years
and this is where we're at. But what I what
I really enjoy about you, Jake, is that you're you're

(04:46):
an authentic person. And what I mean by that is
that if you hate something, you hate something, hence hence
your moniker Jake the Hater. But on the flip side
of it, if you're passionate about something you like, you'll
take it to the nth degree, almost in a in
a OCD type, just passion for it. And what I
found about you is that you've performed or you've participated

(05:09):
in a number of different things that I think are
actually a pretty cool thing that we could talk about today.
But going back to our friendship. One of the things
I think you and I share a lot that we
talk about often. As a matter of fact, we've probably
spent thirty minutes talking about it before we had the
record button was just being dads and being a family
and going through that. And it's been a blessing to

(05:30):
watch you grow into the father you've become. And I'm
sure that you see that on the opposite side, and
we don't have to get into all the sappy stuff,
but it's really cool to see somebody who was literally
probably crapping their pants and in elementary school and then
they're succeeding at life, and that's a cool thing to see.

Speaker 3 (05:47):
Well, And it's vice versa because it's like the funny
thing is is like it's I love having mentors, and
I believe in mentorship, right, Like being a father is
being a mentor, right.

Speaker 4 (05:57):
Yeah.

Speaker 3 (05:58):
But like things I think that people forget is they
believe mentors have to be older than them. And the
cool part is about our relationship because you know, as
you said, we've been friends for so long, we've lived together,
we've we've we've experienced life a lot together. When I
was at the points of my infancy of having a child.
You already went through all those steps, so like you
sort of mentored me through that. That was my whole point,

(06:20):
is that we're about the same age, but you were
my mentor through is and it's it sucks at times
because a lot of it was very parallel, like you
know our exes and how it went about and separations
and stuff. You know all those details, but like you
helped me through a lot of it because you already
went through that, right and it was it was a

(06:40):
joy to see you be a dad and grow and
how you did, and like where you're at in your
fatherhood journey and then where I'm at, and like I know,
you look back probably being like, oh I was there,
and I know that was.

Speaker 4 (06:50):
That's what it's like right now.

Speaker 3 (06:52):
Being a father is like probably my favorite thing right now.
It was one of the reasons when we had our
old show, I took a step back. Yeah, because podcasting,
I mean, you know this, it takes a lot of time.

Speaker 1 (07:05):
It's been a ton of time between the planning, the
execution of it, the figuring out rundowns, the guests. It's taxing.
It's taxing, and anybody who's been in the podcast, racket
will attest to how much time it is. And as
a hobby as and as a dad, you had to prioritize.

(07:26):
And it was do you really want to put all
that time into a hobby where you know you're having fun,
you're having a good time, or do you really want
to put that time into your kids? And and I'm
not saying that it was that simple of a decision,
but when it boiled down, I mean, those were two
of the factors that were in it.

Speaker 3 (07:42):
Well you got it, I mean because you got to
look at it like when we started our show, if
we go back, it was me and you talking on
the phone every night like we do about Batman or
whatever you know, hot chick there is in the world
or whatever we wanted to talk about. Right, waffles and
you know what kind of struf we want to put
on them? And my wife even made the joke, why
don't we have a show and throwing around, throwing around,
throwing out And I will say the one the one

(08:03):
thing that we had for our dichotomy that is amazing
is as you said, I go into everything full force
and try to perfect it and be the best at it.
The other thing is is you are a perfectionist to
make sure everything is put out.

Speaker 4 (08:15):
Well.

Speaker 3 (08:16):
Yeah, And so we had somebody on one end myself
who was like, I'm gonna be the best of this,
and then you on the other side going, I'm gonna
make this the best out of whatever we have. And
so the funny thing was is we just didn't hit
record and do an episode like we practiced and practiced
to make sure what we did. And the nice thing
was is if you listen back to the old catalog
and you can, you can hear the growth oh yeah through.

Speaker 4 (08:38):
Oh yeah, oh yeah.

Speaker 3 (08:39):
It just got to the point though where it was
like originally Wednesday nights, we'd turn on the record button,
we record for an hour and then me and you
would bullshit after and like name the episode and all
the fun stuff, and then it turns into okay, commercials
and okay, now we got to do a rundown. Okay,
we got a book guest, Now we're gonna do this.
Now all these shows are branching out now B word
media groups out there, and it just became a job,

(09:02):
for lack of a better word, it did. Yeah, And
and I told you from day one, and you know
this and the respectable thing about it is is, I mean,
I do like to think I'm a man on my word,
and I know you are. I told you if it
becomes a job, I'm not gonna have fun anymore. I
don't want to do it. Yep, and burnout happened, and
I just was like at the point where I wanted
to be gone, and that's why I wanted to ask you.
I mean, I'm I'm thankful that you're having me on

(09:24):
your last episode. Is that the main reason I know
You've released a small video and I watched it for
the crowd, but like just saying now for the people listening,
is is it just because of burnout or is it
other factors or other things you're doing.

Speaker 1 (09:36):
It's it's it's kind of a whole dynamic. The large
part of it is is that you know the media
group between you know, the Hateful Lomans Music Cut, which
I've largely detached from because you know, Gnoman Stone really
got to got to handle on that and it's their thing. Now,
you know, the Raunchy Regret podcast and this one they've
they've really hit. I don't want to say that they

(09:59):
hit their peak, but when it comes into their administrative
part of it, so you know, what what social media
blasts are you putting out there? You know, the editing
part of it, and editing, you know, if you're editing
an hour episode, it doesn't take you an hour to
edit it. It takes you an hour and a half
or two hours or depending on how deep and deep

(10:20):
you get. Or if you have sound quality issues with
a guest, you know, how do you how do you
deal with that?

Speaker 4 (10:26):
You know, we've been on some some funky podcasts.

Speaker 3 (10:28):
Or a guest that you have to yeah, or eliminate
a lot of what's happening, Yeah, or guests that.

Speaker 1 (10:33):
You have to actually like cut out ninety percent of
what they say. Yeah, it's it's there's a lot to that.
And then with this particular show, I've loved Unfiltered Discussions,
and you know, this was my passion project, whereas the
Hateful Nomes music cut was was yours and Gnomes when
you guys first started that, and we were doing Bleach Bros.
Together at the same time, and so what was happening

(10:55):
was is that you were doing a recording with Bleach Bros.
At nine o'clock on a Wednesday or whatever time. But subsequently,
we were also pairing it with the Hateful Nose Music Hut,
either before or after, depending on whenever we can secure
the band. And then I'm doing a separate recording for this,
and then I'm editing. I think I think at the time,
I was editing everything, and you were.

Speaker 3 (11:16):
You were doing our show, Hateful Nome, so you would
you would switch off every now and with Jordan, I
got to do one episode, and then then you did
all your own episodes.

Speaker 1 (11:25):
Of but but and then we were putting together all
the social media and stuff, and that was that was
like the height. That was peak, right, that was peak
time we were. We were doing a good time, doing
a good job. But to answer your question more directly,
for me, it's the it's the having to schedule guests,
trying to find enough people to keep u this thing going,

(11:47):
which hasn't necessarily been an issue, but there's just a
lot of work that goes into it, and then the
editing of it, then the trying to promote it, trying
to get out and doing all the socials and stuff.
And I think the biggest difference with podcasts now as
opposed to when you and I got into it is
that there was legitimate excitement that something could catch fire
and take off when we first got into podcasting, and

(12:10):
now the market is completely saturated with celebrities, athletes, influencers.
I mean, this Hawk Tua girl got her own podcast,
and now she's you know, potentially facing legal battles because
that's what happens when you try a crypto whose name
is hawk Toua. But that being the case, it's just
not the same anymore as when we first started. And

(12:33):
the one thing that you said, the one thing that
we said when we first got into podcasting is the
moment that we're not having fun is the moment that
we should hang it up. And with Bleach Bros. We
were having fun, but we were also creatively going in
two different directions. Like there was I think I had
an idea of what I wanted to see. You had
an idea of what you wanted to see, and we
weren't really on the same page with that. And then

(12:55):
there was everything else with that, you know, your family
and the number of pot casts and the scheduling and
every it was a madhouse man.

Speaker 3 (13:03):
Well, I mean the other thing was is, yeah, creatively
we had some differences, but I also think we hit
a point where we we knew something could catch fire.
We know we had the talent for it. Of all
any of the shows we were doing, I think it
was just the fact though, that it was like you
could tell when somebody was bringing somebody else up. And

(13:25):
what I mean by that is there were nights you
weren't having fun, and there were nights I wasn't having fun,
and then there was nights. And I mean, the one
thing we will say and shout out to j Rob
on this. You know, we asked a lot of shows
like how to be successful and what can we do
to get sponsorships and all these things, and the number
one answer is consistency.

Speaker 4 (13:41):
Yep.

Speaker 3 (13:41):
It's just like with restaurants. It's just like, you know,
you serve consistently, you have consistent hours, you have you
people know when to get your product and how to
get your product and where to get your product and
all those things right, And so we didn't have days off.
Really it was one of those things like fuck it,
we're gonna do it, like come hell or high water,
We're gonna figure out a fucking way yep. And made
a lot of friends along the way, had a lot

(14:02):
of fun doing it. The one thing I commend you
with is I'm and I could be open and free
on here about this. You know, I'm not always the
easiest person to work with. I know I'm not. I mean,
that's a joke when you know. The joke was I
was the talent, right, and that's what we always said
behind the scenes. But it's one of those things, like
I you know, there's a difference of how people work

(14:23):
together and what they do and what they bring to
the table, and sometimes it doesn't come to light until
you're gone or you do it yourself, right, Like when
I did the editing of that episode. It didn't turn
out bad, but I was just going, fuck, I can't.
I don't want to do this. I hate doing this.
I know how do but this is not for me.
It was any and I can understand how taxing it
was for you to do it. I also know that
that's more your speed of what you do, sort of

(14:43):
like when we were trying to get ads the first
time and you were calling me, going, they're not and
then I took over and we started getting ads and
it worked out. But I do have moments where I'm
not I mean, this is where the hater thing comes
from where I'm not the easiest person to get along with,
because I could be very stubborn and hardheaded, and I'm
I think out of people, I'm more vocal about it,

(15:06):
like and I am very very boisterous when it comes
to it, like fuck you, I don't care, I'm gonna
do this and whatever. And I think, you know, you
could be hardheaded in your own way, but it's it's
a different dynamic.

Speaker 1 (15:17):
Well, And to to kind of address the elephant in
the room, there was never a time where like our
friendship was in danger, Like I don't think that we
ever got to that point, but there was. There was
the you saw things one way, I saw things another way,
and there was the friction with that, and that friction
resulted in whatever else. But but even when you decided

(15:37):
to hang it up, it was, hey, I'm done podcasting,
I love you, We're still good friends.

Speaker 4 (15:42):
This is just I just have to step back.

Speaker 1 (15:44):
And it was at that point that it was Okay,
that's good, no, no big deal, No, let's let we
had to finish out a couple of things. But so
we finished out a couple things that needed to be done.
But aside from that, it was okay, this is this
is our life, this is where we're going, and our
relationship was never impacted by it.

Speaker 3 (16:02):
Oh and I'll be up front, there were times I
missed it. I mean we still have our phone conversations
like we do where we still talk about the same
shit and have fun. But you know, at the end
of the day, it was funny. It's because you did
the little circuit to where everybody was inviting you on
their shows. Yeah, and everybody wanted to know the same thing,
what they'll happen to the bleachers?

Speaker 1 (16:20):
Why?

Speaker 3 (16:21):
And it was like everybody wanted there to be a
problem exact and there wasn't. And I mean that was
I think the coolest part is, like I had so
many people hit me up like so what happened? Nothing,
We've just hung up and we're done and I moved on.
You know, there's friction, but it wasn't like fuck you,
I've done, I'm out. Like it was just like, Okay,
here's how it's going to be, here's how we're going

(16:41):
to do it. Let's have mutual respect for each other.
If we would have continued down that road, could there
be more problems?

Speaker 4 (16:47):
Yeah?

Speaker 1 (16:47):
I think we probably could have. I don't think we
would have ever let it impact our relationship though.

Speaker 3 (16:52):
No. But what I'm saying is I think, like, you know,
the longer you let things go where you're not happy
and you're not vocal about it, it's like divorce, right,
you're just like you start festering and then you bring
up more shit that doesn't matter exactly. And so I
think we were just like, hey, like our friendship is
way more important than a show that we enjoyed doing it,
and we're still going to talk anyways. Like that was

(17:13):
the thing. I think people expected us to just not
talk either and like take a break from each other.
It was like, no, we were still talking next week
and then the week after that, and then text each other,
and then you came up to visit, and I came
to visit. You know what I mean, It's like we
still do that. I wanted to thank you because you
also understand where I'm at with my life. It's a
lot We're in different household states. Like as we've stated

(17:34):
about our children, I got three kids. I got totally
different ages where I got a sixteen year old, seven
and a four year old where I'm really trying to
like balance out their time and stuff. A very happy
wife that I'm trying to keep happy. And I'm a
very busy you know, my career is very busy right now, right,
and it's on an upward trajectory. So it's like I
had to look back and go, Okay, I enjoy this.

(17:56):
It's a hobby. We have a lot of fans.

Speaker 4 (17:59):
It's awesome.

Speaker 3 (18:00):
But at the end of the day, am I getting
anything more out of it than you know, stress, tired,
you know, and stuff like, yeah, I'm entertained. But I
mean there were times where it felt like we were
telling stories to try Like I guess the best way
I could put it, when you listen to the first
few first episodes, right like out of the first year,

(18:21):
entertainment was easy, and I felt like sometimes me and
you would be like, hey, we need to make this entertaining,
so let's make this.

Speaker 1 (18:28):
Yeah, And everything was always geared toward like we did
a really good job with segments, right, so it was
you know, hey, we're gonna come in. We always started
out with intro banters what we called it, where that
was our time to bs, that was our time to
just talk about our week or whatever it was. And
that was some of the best content because it was natural,
because it was the thing that we wanted. For most

(18:49):
of our episodes have we had some form of an
overarching topic, right, Like I think about the Robin Williams
where we were talking about Robin Williams and suicide and
all of his movies and ranking characters, and like, I
thought that that one was one of the first I
don't want to say first ones, but that one was
one of the most memorable ones where we were actually
like talking about a topic and carrying it through, right,

(19:10):
And I thought it was good, and we tried to
mirror that a lot. But there were also times where
we're like, Okay, we're bringing on this guest and we're
trying to cater something toward this guest, and then this
guest wasn't a good guest, and so now we're trying
to salvage it because we already put out all of
our social media stuff to publicize it, and and it
just there were some times that it was just a headache,

(19:33):
But largely I think again, like what you said, going
through a lot of those episodes in the beginning, yeah,
where they're growing pains, Yeah, were they're awkward pauses where
they're probably unequal sounds. Were there things that we could correct, sure,
But I think largely it was the it was the
dynamic in the relationship that we're being showcased in those
in those episodes.

Speaker 3 (19:52):
Yeah, I mean like I if we can be up
front held and I hated guests, I yeah, except hate Well,
no I didn't, cause that's a totally different That was
my pasth project, right, and this was yours, like and
I could tell like the one thing I'll say you
were you were an amazing interviewer. You're an amazing number one.
And for people that don't know and number one, and
I was a number two, you're number one. The number
one rights the ship. The number one carries the show

(20:14):
in the sense of like keeping topic on point. A.
Number two is like the color analyst. That's the wild
crazy Rabbi weasel that just you know has the it's
as hilarious as fuck at times or whatever right can be,
can be batshit like or whatever you want to call it.
And so we had a good yin and yang. But
like when you were coming out with this show on

(20:34):
Filter Discussions, it was awesome because I knew you were
a great interviewer, and you dealt with guests better than
I did. I invited friends, right, I invited friends who
are in the entertainment industry and do all these things
and have all these great stories. Yeah, but you would
see me behind the scenes, like I just want to
help my friend blow up. That's all I would care about. Like, hey,

(20:55):
help us, We'll have a cool time. We'll all hang
out and bullshit. Because for me, the show was me
and you hanging out and bullshit and having fun. So like,
why don't we invite this guy Aaron who does Flights
by Night, Or why don't we invite Brendon Sprague from
Dirt and Sprague, you know, just come on and talk sports.
And as we said, we catered around the whole thing.
One of my most favorite memories was the Super Bowl episodes.

Speaker 4 (21:15):
I love those Super Bowl episodes.

Speaker 1 (21:16):
I miss out of all of the Bleach bro stuff, Like, yeah,
I missed talking with you and I miss our banter.
But we still do that in a different capacity now,
but from a production standpoint, I missed those those.

Speaker 4 (21:28):
Super Bowl episodes.

Speaker 1 (21:29):
So before we get into the Super Bowl episodes, let
me just kind of bring this back here real quick,
because this is all tie in. So you spent you
spent a lot of years trying to break into the
radio industry. Now, you talked about how in Las Vegas
when you were down there, you and our friend Travis
the Travesty had a radio show down there. Now we
don't have to go into the specifics of the show,

(21:50):
but this was basically how you broke into the show,
or broke into the industry more or less. But that
created a fire within you a little bit as far
as the entertainment industry, within radio. But you tried both
successfully and unsuccessfully. And I say that because successfully in
making your mark, but unsuccessfully and getting the bag or
the contract at the end to break into sports radio.

(22:12):
But you you created a name for yourself within the industry,
not just with the Hater, but just by reputation.

Speaker 4 (22:19):
Can you talk a little bit about that real quick?

Speaker 3 (22:21):
Yeah. I mean, like originally me and the Travesty had
a show in Vegas, you know, talk show, rock show
sort of like what honestly, it was Hateful Nome before
Hateful No Nocturnal Rebellion. That was our show. And you know,
things happened and then the one thing I found is
it's a very connection based industry, like and they all are.
You know, I understand people say that about the one
they're in, but it is a very hard one to

(22:42):
break into. And I tried ever since I moved here
in two thousand and eight to get on the air,
and I never got a shot. And the only way
I got shots was the only way I know how,
go out and be a loudmouthed and until somebody lets
me on the air. And so essentially the first way
it started was Dirt and Sprague. They used to be
Dan for a Dirt and Sprague and Sprague was a
guest of ours. Plenty of times I would be a

(23:04):
call in sort of like you know, the SEC network
with Fine Bob, and somebody gave me the nickname the Hater,
and so I was a regular caller that would just
call and beat Duck fans because the one thing about
me beeword. I do not care if I'm the only
guy in the room that doesn't get along with anybody
on a topic. I love to be a contrarian. I
live in the state of where Oregon Ducks are king,

(23:25):
and I can give a shit. I shit on those
fans all day. Yep, excuse me, so became the hater,
and then I just kept pushing for it until eventually
I got called out on another AM station out here
six twenty am, where somebody said I wasn't a good
chef and I couldn't make catfish taste good, and they

(23:47):
knew me as a hater there, and then they gave
me a tailgating segment, which that's where Jake the tailgater
came in. And then that one actually blew up to
where I would be in there every Friday morning and
I'd cook up a dish and do recipes and talk
on the air for the last hour. And it was
funny the day we were in there doing Doug fur brandy,
which never drink by the way, by Bull Run Distillery.
Not downgrading that distillery. It's just like drinking perfume water though,

(24:11):
like in a masasa. But we got hammered at like
eight in the morning, and Trey Renee, the TV host,
was walking by, and then she started booking me for
TV too, and so everything kept catalysting from that, and
Tennady the fan then had a hunt for a host
thing for ESPN and I made the top five for
that to win my own show. I never did. That's
where I met Jay Rob or other buddy and leave

(24:31):
Austin a bunch of them. But the funny thing is,
as you said, I did carve my name out. I'm
still like if you watched Tennady the fans live YouTube
shows on their chalkboard behind them, I am the number
one fans they write down every time like I'm the
king of that that whenever I go to events, fans
know who I am, so I've just never gotten the shot.
And the one thing I loved is when we did

(24:52):
the Super Bowl, it was almost like, you know, because
we're close like brothers, like you were like, fuck the industry,
We're gonna book all these people and show them why
you should have had a show. And it's a kick
ass episode. And everybody that was on it was like
holy crap, because yeah, even our friends that came on,
like my good friend Demers from you know, the Voice
of the Ladies, he came on. He was just like, oh, yeah,
you know whatever, we're gonna talk sports or whatever, and

(25:13):
he's like that was really excellently done well and.

Speaker 1 (25:17):
We had a great rundown for it. Not only not
only did we have a segment for each host, but
it was it was catered toward them, but it was
a great subject matter that we were all knowledgeable in
and the format for it was something. And this is
what I told you off air, is that we're gonna
put put together a show that's going to compete with

(25:38):
you know, Prime or Prime not prime time, but but
popular radio shows or radio programs or whatever that's going
to highlight the Super Bowl. And there was a lot
of work that went into it. Those those episodes, I
think we would we recorded almost four or five nights
the week prior for it to come out, so that
way we can capture all the all the guests. But
then it was the the editing and the last one

(26:00):
and I think was almost four hours long.

Speaker 4 (26:01):
I mean it was.

Speaker 1 (26:02):
It was solid. And I missed doing those. I miss
doing those a lot. That's that's a good memory of
Bleach Bros.

Speaker 4 (26:08):
For sure.

Speaker 3 (26:09):
Yeah, I mean and at the end of it, like
it helped me. You know, I'd still love to be
on the radio. I'd still love to have a show
and everything, but I also know priorities and stuff and like, yep,
you know, maybe I never got the shot because maybe
I am not really good enough I don't know. Like
like I said, also, like am I the guy that
can carry a show? Probably not. I'd need a number one,
as I just say to like me and you. But

(26:29):
I do still have that dream, like because I love
the movie Private Parts with Howard Stern where he brings
everybody with them, and I do have that dream if
ten eighty offered me something here, because they keep telling
me they're going to do another hunt for the host
and they want me to be like one of the
top people there. Of course B Word's coming with me,
and whether it's you just get a little segment of
B words wisdom or all the jokes we always put
behind it or anything. Yeah, but like stuff like that.

(26:50):
And I'm proud of what I did, and I loved
doing TV and radio and stuff, but I also got
burnout from that in the sense of like there are
things that come through with your life, and you know
you things come with age and that everybody says you
learn as you go, but it's like you hit a
point where you're like, why am I doing this? Yeah,
because I used to make the joke like I'm not

(27:12):
the guy who's telling my wife I'm gonna be a
rock star. And I'm still in a garage band and
not making fun of those people. But that's just not
for me. Like, I'm not gonna like I would love
to be on the air, like I said, but I'm
not gonna give up the great career I've already been
doing in my family life.

Speaker 1 (27:27):
Like, what's the return on investment for exactly? You know
that's what you're looking at. That's what you're looking at. Well, Jake,
let's take a real quick break right here, and on
the back end of this, I want to get into
what you do for a living because that'll also set
up some more stuff.

Speaker 4 (27:38):
So we'll be right back at B Word Media group.
We cherish our podcast roots.

Speaker 3 (27:43):
Make sure to check out where it all started. What
if we had our own mobile fleet of helipads? You
don't need a passport to go to Hawaii because it's
still America, You freaking todd Tom. What if she's a
portly girl? How does one go about getting abducted by

(28:07):
an alien? I mean, you take your rabbit, you throw
it in at a poop bullion and boom nutrition alasin,
what's a poop bullyon? That's such a caring thing to do? Wait,
how many chicken mc nuggets four hundred and thirty.

Speaker 4 (28:31):
Did he die.

Speaker 2 (28:36):
Fratnize with these guys?

Speaker 1 (28:38):
Hey everybody, this is be Word one, half of the
Bleach Brothers podcast, coming at you each and every Sunday
with my good buddy Jake the Hater.

Speaker 3 (28:45):
So be sure to join us for this episodic journey
where we talk marvel to movies, food or anything entertainments
a speaker Prime podcast.

Speaker 1 (28:54):
Thanks for all the dirty talk and come back and
get sanitized.

Speaker 3 (29:05):
In a world filled of COVID and chaos, three dads
bring to you a riot of entertainment every hump Day,
hum Day.

Speaker 5 (29:13):
We are Jordan aka the Dome.

Speaker 3 (29:15):
Josh Aka the Dome, aj Aka of the Stone, and
together we're Dad's on Day quill.

Speaker 5 (29:20):
Between the three of us, we have ten kids that
we know about. We're talking about you, Johnny six. Sit down,
turn up the volume and crack a cold one as
we bring you a glimpse into our dad lives. We
break down our weekly events with our dad stories and
tons of shout outs. Deed Corner we bring you Dad games.

(29:44):
We also cover music, movies and all things entertainment. Hell,
we even bring you the Stone safe House for off
the wall references. Hey o, so come check us out
on your favorite podcast platform, even if you prefer certain
platforms that we yeah, we're talking about you Google Podcasts
or yeah, zo.

Speaker 4 (30:06):
Welcome back to Unfiltered Discussions. I'm here with my good
buddy Jake. Uh there it is. Yeah.

Speaker 1 (30:11):
So before we went to break, one of the things
that we were talking about was was our our journey
with Bleach Bros. How it kind of factored in some
of our successes that we did with that, but also
your journey in the radio industry. And one of the
things that you mentioned was is that you you started
doing celebrity chef appearances on local TV and so this
was the local CBS affiliate if I'm correct on that.

Speaker 3 (30:34):
Uh, yeah, it was, and I was. I was on too,
and mainly I was on K two up here, and
and then I was on KGW, which was the NBC
affiliate as well.

Speaker 4 (30:44):
Okay, okay.

Speaker 3 (30:44):
Then due to contract stuff, just the behind the scenes
for people, those companies don't like each other and if
they find out you're doing one contract or the other,
they'll typically cut you off on that.

Speaker 4 (30:53):
So yep, yeah, yep.

Speaker 1 (30:55):
But so you occupationally are a chef However, when I
say that you are not necessarily in the kitchen per se,
you are.

Speaker 4 (31:05):
You are on the.

Speaker 1 (31:06):
Distribution side of it, the sales side of it. So
you work for a company and you you you basically
work hand in hand with restaurants to to make sure
that they're successful in their businesses and getting them the
best products that you're able to. But your journey in
the kitchen started from when we were teenagers, and you

(31:26):
you spent a lot of time. Initially, I think I
want to stay in a pizza restaurant? Am I correct on?

Speaker 2 (31:30):
That?

Speaker 3 (31:30):
Is that where you started in perump? I started at
Joe's Pizza at eleven years old. I was a bus
boy and I'd worked two days a week just because
you know, we grew up poor and you know, like
in Proump and what wasn't a lot to do, and
I wanted some pocket cash. And then I ended up
getting on the line at fifteen and being delivery and
pizza and I worked there all the way until I

(31:51):
went to college. And the funny thing is is I've
always bounced back and forth in careers. I went to
sales and I've done like, you know, consulting, and then
i'd go back into the kitchen or some capacity. I
ended up doing sales for a long time, between radio
stints and that and TV and stuff, and then went
to culinary school, and I did get a bachelor's in

(32:12):
business too, So I didn't just get the chef's degree
because a lot of people just go get that, and
that's great and all. But I was also looking at
returning investment, and as we were just talking about, like
how am I going to be a single dat and
pay afford all these bills that I'm going to have
and stuff and so, and I wanted I already knew
the plan I was going to have is I was
going to be more in the side I'm in now,
more consulting sales like development, rather than just being the chef.

(32:34):
I love being a chef, but I understand the burnout
of that, and I mean, you're working holidays all the time.
Me and my wife would have had a high buy relationship.
A lot of those things happened. So I ended up
working at it early and then got away from the
kitchen for years, went to culinary school, and then started
working at some very prominent restaurants out here stodging, which

(32:54):
if people don't know what stodging is, almost like an internship.
You sometimes just show up at their door with your
knives and go, hey, can I work here? And there
were days there were places that I worked probably only
three days, and I would just go in their kitchen,
chop stuff, learn how to cook a few things, and
then I could put it on my thing like oh,
I've worked with this person or I've worked with that person.

Speaker 4 (33:11):
Well, me being the.

Speaker 3 (33:12):
Boisterous type of person I am, I ended up meeting
a lot of the right people. So I mean I
do have a claim to fame in Portland, which I'm
always proud of what we do. Post it up is.
I did an event with when I was going to
Culinary score at the Art Institute, I ended up getting
to do the food truck Festival at Amsy, which is
like the Science Center up here. And I was known

(33:32):
in the Oregonian paper for wearing a bright pink shirt,
white sunglasses, and me with my douchebag smile, white open
mouth saying I can't wait for all of Portland to
put my meat in their mouth. And they published that,
and so people post as foot alls. And the funny
thing was I was stdging for a place called the
JMO's Dirty Shack. Come try our balls, and so you
can imagine how well this went over well. For some reason,

(33:54):
they thought it was great. They loved my attitude that
Amsy approached me and asked me to do a cooking
segment for the children in front of like three hundred
people on stage. And you know me, I'm not shy.
So I did that and from that then I got
invited to go to Seattle to try out for Food Network.
I've interviewed for Top Chef and I could those stories
are fun. I used to get fun, you remember this.

(34:15):
I used to get fun out once a year to
like California or something to try out and if I
was gonna make guys big break, which I was in
like the top eighteen for that, I just didn't make
the cutoff. I've tried out for Top Chef a couple times.
I've interviewed, and that just wasn't for me, and I
probably wasn't good enough, to be honest, But like Food Network,
Star was always the big one. I have all in
my file, because you know you keep things for record

(34:37):
and stuff. I have so many return resumes from them
of flying out to Burbank and going into the film
studio and having to like talk to them and do it,
and I mean they would give you weird tasks. I
remember one time when I was doing that in Burbank,
for example, I had to go to the target by
a toaster and of buch stuff. I ended up steaming
pretzels with the shower steam in the hotel bathroom, like

(34:59):
in my room and like cooking up everything and making
it so I could present it the next day because
they'd be like, hey, we need you to cook addition
bring it and I'm like, I'm in a hotel. I
don't what options do I have. And so it's like
they're trying to get you to think on your feet
or what you can do. And so TV's fun. There's
good and bad of it, and I mean there's a
lot of politics involved in it that I didn't realize
until after you start getting into it. But that really

(35:20):
helped my journey of like realizing what type of chef
I wanted to be and how I was going to be.
Did I ever think I was going to be like
the like a molecular gastronomy chef that's going to win
a Michelin star. No do I think I'm talented. If
I put my mind to it, I probably could be,
but I didn't have the fortitude for that. I had
the fortitude to make good food, do good investments, and
make sure people make money and the restaurant's successful. Hence

(35:43):
to where I've fallen into my career now. I essentially
work with proteins. I helped develop dry and wetage programs
for high end steakhouses for people that want to know
and I sell them and consult in them the protein
the center of the plate category to make them money
and to make them expand. And my big factor with
my job is I work really well with big groups,

(36:04):
so not a lot of small mom and pop one
off restaurants. I work with them. I am very good
at managing, like, oh, you have seven locations, let me
get everybody in line and organize and stuff. And that's
where my OCD brain comes in of like, hey, we're
gonna nail this down. And you've seen me be successful
with that well.

Speaker 1 (36:19):
And what's a privilege for me as a friend is
the last time I flew up or I actually drove
up and I saw you. I you know, it was
one of those last minute trips you were working. You're like, Hey,
I've got to work this day. And I said, no problem, man,
I'll just stay in your in your vehicle or whatever.
And you're like, no, no, no, come with me. But
you know we're going to handle these couple visits. Then
we'll go do whatever. And I was able to see

(36:41):
you on the job, and for somebody who's worked in sales,
for somebody who's worked in customer service, and you know
this about me, I take a lot of pride in that.
And to be able to watch you on the job
and watch your customer experience that you're delivering, and watch
you talk about the products and really listen to the
customer is something that I was fascinated by because you
I've shared occupationally or hobby.

Speaker 4 (37:02):
Wise with you.

Speaker 1 (37:03):
A podcast, right, this was a business this this was
a partnership that we started, a legit partnership. We had
bank accounts, we had everything else for the podcast that
we were doing. And in looking at that, that was
my first experience with business with you. But then going
into your business and seeing your setting and seeing how
you do things. You you you're very streamlined, but you're
also very much to the point, which I think is

(37:24):
a very valuable trait for you with your with your customers,
because your customers know that you're not going to bullshit
them if you if they ask you a question, they
know that the answer that you're going to give is
the answer that they're looking for. You're not going to
try to try to force feed them something that they
that they don't want it, nor are you going to
try to have them smell a fart and tell them
that this is the new popery, that this is something

(37:45):
that that that you're passionate about, and you're you're achieving
the level of success with it that I expected for
you to get. You're you're doing phenomenal in you're in
your industry. You're doing phenomenal that way. But I didn't
really bring you on here to talk about your occupation
per se, but that that that does go into some
of this that we were talking about with your performance
and entertaining. You know, you've done some stand up comedy,

(38:08):
You've you've you've put yourself out there, You've been in bands,
You've done quite a bit. You've had fingers in a
lot of projects throughout your life. But as a dad
and as somebody who's a loving and devoted husband. I
think that that is your calling. And so when you
take away your business, you take away all the experiences.

Speaker 4 (38:30):
That you have.

Speaker 1 (38:31):
If it's just you and your home, that's your element, man,
and that's where that's where I'm just I sit back
and I'm proud because, yeah, do I have the all
of the experiences and all the fun times in the
podcast and all the fun times that you and I
way back in the day would go and slam beers
and make bad decisions of course, yeah, but the kicked
out of you know, casinos and wheelchairs and yeah, yeah

(38:53):
and c But you know, the thing is is that
at the end of the day, man, you are You're
one of my best friends and you always have been.
So to be able to see you in taking value
and finding the value and the things that are most
important is one of one of the greatest things that
that I think that as your friend, that I can
that I can be observant about Talk with me a

(39:14):
little bit though about about the TV. So I know
that you know, when we first started Bleach Bros. You
were already doing TV. How did you And when I
say doing TV, you were going on as a celebrity
chef and and presenting a meal, and what are some
of the things that an audience might not know about
that experience, Because yeah, you and I've had this conversation

(39:35):
about about trying to prepare this, and there's so much
that goes into it. You just talked about steaming pretzels
in a hotel bathroom. There's there's some things that people
don't know when they're watching this local channel, you know,
television show and they're watching a chef on there.

Speaker 4 (39:49):
Do you have any fun stories for that?

Speaker 3 (39:51):
Yeah? So, like, well, the funny thing is is like
when I first did the very first episode for K two,
I got called to go in there and it was nothing.
It was one of those situations where I was happy
I'm as prepared as I am because nothing was what
I thought. Yeah, the kitchen rolls out, the sink doesn't work,
the burners are based on pro Paine tanks. You need

(40:13):
to just hope the tech team like filled them up
for you or anything. Because I mean, I've told you
the horsetory. There was one episode where we had no
fire and I'm trying to cook shrimp and pasta and
there's a girl in my crotch, essentially trying to change
a pro Paine tank out while we're live on TV
and being told you have seven minutes. I'm sitting here
going none of nothing's cooking, like we're screwed. And then
her and I try and it's got awful, but we're

(40:34):
just like it's so great, like you know, Like, but
the very first one I did is the kitchen rolls
out and I'm trying to set up, and I set
everything up right, I'm all good to go, and I
honestly almost just left everything there and walked down the building. Yeah,
because I and you know me, I'm usually not scared,
but I don't know why I was scared. And I
was like, I don't know what I'm doing. Why am
I here? I have to do this live? Like what

(40:55):
if I don't? And like I got to the point
where I memorize, like where so resalt comes from to
explain it to an audio, thinking that people at home
when they're making this pot pie dish that I'm teaching them,
they're gonna be like, I wonder where cell resalt comes from,
like because that's what I was preparing, thinking that's what
I needed to talk about. And I remember afterwards they

(41:15):
came to me and they said, that was amazing. You
need great next time. Dumb it down a little bit.
This is a little hard for audience. You just need
to cook and be done. The hard things about it
that people don't realize is, and I'd already alluded to
the kitchens aren't all real, right, is when you do
it right, you have to prepare a full dish that's done,
which you're typically eating cold because there's no way you're

(41:39):
going to cook a pot pie in seven minutes. So
you have the finished product, you have the halfway done product,
and then you have the infancy product. So you have
to show up with essentially three dishes in three different
stages and work your way through that to make that work.
And the people that are good at it, which I.

Speaker 4 (41:56):
Was told I was.

Speaker 3 (41:57):
Hence how I was booked so many times because I
was organized and how to plan and how we could
do it because you get rules. They're like, hey, you
have to include the chef, the get the host. You
have to like let them do something like chop something
and talk, you know, so it's a segment where you're
not just standing there showing them stuff and they're eating it.
I mean, there are shows that do that, but you
have to have the beginning of the end product product right.

(42:19):
So there would be times that I was racking my brain.
I remember me and used to have discussions about this
even before bleachers, were like, I don't know what to
make today. I don't know how to go about this,
like and I'd have to think, Okay, do I want
something I can make in seven minutes? Do I want
something where I have to make three of them? Because
at the end of the day two B word. Sometimes
I was doing this on my lunch break because the
show that airs at two to three in the afternoon,

(42:41):
sometimes I'm there at one. Sometimes I'm live, so I'm
working trying to figure out how I'm going to work
all day, have this ready and then go to the
studio and get this done. There were times when I
was working at Elephants Catering, I was cooking in the
back room halfway for my lunch break to drive down
to the studio presents them and come back to work,
and then I'd feed everybody at work the stuff I
just made on TV. And so that's the hard thing

(43:04):
is especially because you know I was at the lower
level of the celebrity chef of a local chef. Right,
you know, if I was somebody on Food Network and stuff,
there's gonna be way more available for me. Funny story
about that, though, the worst one I ever had. I
had to cook for somebody and I'll call her out
because I don't care if she sucks. Is I Autumn
all in camp? I hate this woman. I'll just say this,

(43:26):
this my very first experience with the studio is she
called the Culinary School. And the one thing I found
out is, just like anything in life, right, when you
can have people do the work for you, why wouldn't
you write?

Speaker 4 (43:37):
Yeah.

Speaker 3 (43:37):
So she was coming up with a new cookbook and
she called the Culinary School and they did think of me.
So the dean calls me in his office. Why am
I being called in here? And he goes, hey, Jake,
Food Network called and they would like you to or
they need somebody who can go help and be on
TV and like present these dishes and cook for her
for her cookbook to present. So I'm like, all right.

(43:58):
So I have a small meeting with them and they
tell me they want me to make this mango chicken
sandwich dish, and like they want me to make three
dishes right, which I will say you my dean, Matt
Klein at the time, like bailed me out because he
did TV. So he was teaching me secrets like, oh,
you want perfect grill marks, put these coat hangers in
the grill right now, and then we're putting them on
top of the chicken to make the perfect grill marks
that you would see on TV. Because there's no way

(44:20):
you're gonna do it right right, And the only thing
I remember they were she was so rude to me
because I get there and I'm a poor college kid, right,
just trying to help her out, trying to do my job.
I show up with all the food. I think I'm
all prepared, and she said bring five cutting boards, and
I did, well, I just brought five cutting boards from
the kitchen being a chef, and she goes, no, I

(44:40):
wanted you to go to a store and buy new
ones so we could present and so they're just her
and her designer were flipping out on me because I
brought dirty cutting boards. I'm like, how are we going
to show these on TV? And I'm thinking, what does
it fucking matter? Like it's cutting? Also, why didn't you
just bring cutting boards yourself if you wanted, if you
flew here. I did all the food and I remember
she was so rude to one of the hosts on
and this is before I worked there. This is sort

(45:02):
of like one of my other introductions with them is
they went oh, She's like, oh yeah, and I just
made all this and the host goes, no, didn't this
guy make it? They turned the care of me and
I'm over there in the back, like I like, not
prepared to be a TV just whipping everything out for it.

Speaker 4 (45:16):
And she was so mad.

Speaker 3 (45:17):
But yeah, she was coming out with a cookbook and
on a tour, and she essentially hired me to be
her bitch and get everything done and then take cake
claim for it. Now, mind you if I was a
chef and I was coming out with a cookbook, yeah,
I got two more quick ones for you, I'll give you.
And I did get to meet one of my hero chefs,
which was probably one of the coolest moments on TV.
I got to meet Richard Blaze from Top Chef. A

(45:38):
lot of people that are into this stuff will know him.
Amazing guy. They booked me the same day and they
knew I was a huge fan and so when I
get to the studio, they went, oh, sorry, Jake, he's
gone for the day. And I'm like, you gotta be
kidding me. I missed him right, And he was waiting
for me in the green room and I'll never forget.
I walk and I see him. I'm like, oh, I
was like that starstruck moment, right, And he looks at
me and he walks over. He goes, oh, what'd you cook?

(45:59):
And I got a sponsorship from Acred Sausage. And I'm
not saying anything bad about him, but you know, I
cooked hot dogs and nothing crazy. And he opens the box.
He looks at it. I'm just thinking, this guy's gonna
think I'm not. And he goes, oh, you got paid
today and he closed the box and I was like, yeah,
I did. It's a sponsorship segment. So I got to
meet him and had one of the coolest conversations ever.
We stayed for an hour afterwards and just bullshited the

(46:21):
other one. I did get to meet another chef hero mind,
Chris Costantino, and he used to own Jack Rabbit out
here and Coxcomb in San Francisco. He's I think he
won Top Chef All Stars, amazing chef, and I'll never
forget he was on TV before me, and he was
supposed to go seven minutes and then I was going
to go seven minutes. Well he went sixteen, so he
went way over time. And I wasn't really paying attention

(46:42):
to who was out there. I didn't know at the time,
and I was just mad at that chef, like, you
gotta be kidding me. So I'm like getting all my
stuff together and he rolls the kitchen out and he
doesn't start cleaning it right, and I'm like, I got
to be on the air in three minutes. Clean your shit,
and I'm my head's down and he looks over he goes, oh,
what did you make? And I was like, I don't
really care clean your shit. And I stand up and
I turn meybe and me and I turn around, I

(47:03):
look at it and he just looks at me, like,
who the fuck are you know?

Speaker 4 (47:05):
Wit?

Speaker 3 (47:06):
Oh man, you're actually really you're a really important chef.
And he opened my box and I made pulled pork
and he tried to go because he loves pig like
I do. And he was like, oh my god, this
is amazing. He helped me clean up. We did it
and then him and I chatted afterwards and he's like,
you were really good out there, but I'll never forget
I thought I pissed him off so bad because I
pretty much told him the fuck off. But I mean
at the time, like we're here for a job. Do

(47:28):
your thing it. There's a lot of good, there's a
lot of bad with TV. But the last thing I'll
leave you with the word is nothing is what you.

Speaker 4 (47:38):
Think it is.

Speaker 3 (47:39):
And don't try to make your food look like TV.
Because the turkeys are spray tand the soup that has
garnishes in it. We put little things to hold him up,
like we do all our little secrets to make things
happen that you're never gonna achieve. Don't make your food. Yes,
you do eat with your eyes first, and people say that,
but sometimes it doesn't need to look as goddamn pretty

(48:00):
as they wanted to be. Make food that taste good.

Speaker 1 (48:02):
Well, it's the same thing that they do with the
fast food commercials where they do the toothpicks to hold
the buns up and different things. Yeah, that's crazy. Well,
I guess to finish this out, man, I mean, I
know we talked about Bleach Bros. But I kind of
want to delve a little bit more into that, just
retro in a retrospective a little bit talking about just
generally in podcasting you had talked. I think I think

(48:25):
the original idea of getting into podcasting was your idea,
just because it was kind of this new thing. It
was similar enough to radio. It was something that I
think you felt like you had a little bit more
of a handle on. But getting into this, I mean,
you already talked about how we practice, we put in
the work prior to even releasing an episode, but getting
into it. What were some of the expectations that maybe

(48:46):
you had that either didn't take place, or maybe some
things that you weren't aware of getting into podcasting that
kind of surprised you.

Speaker 3 (48:54):
An expectation that I had for people. Yeah, well no, no, no,
I'm saying, like one of the ones that never came
true for me and I was always mad about, was
you expect everybody that you know and that you think
is close to you to help you.

Speaker 4 (49:09):
Yeah.

Speaker 3 (49:09):
And what I mean is, and because you know this,
I donate to a lot of people. I try to
help small business and I'm guilty of it too. I'm
gonna admit I'm a little bit guilty of what I'm
just gonna bitch about. But there were so many friends
of ours right growing up or wherever that would be like, oh,
you have a show, Oh I'm gonna check it out,
and they never would yep. And then they would like
hit you up like later, like hey man, you should

(49:30):
check out my stuff, and you're just like at a
petty or like I don't really fucking want to, but
I would. I think that was the most disappointing thing
I learned about it all. And I learned a lot
about myself with that too, like how I can get
past it or do it. H But that was always
an amazing thing. And then because and on his flipside,
you will find out who does support you way more
than you ever would think. Yeah, and like your friend
Thomas and the Travesty who has never left my side regardless,

(49:53):
like you know what I mean. He was one of
our biggest supporters of it Ben for Jacob Benda. He
used to tune into every thing that want. My buddy
Aaron Carr, who would tell me that he'd played his
warehouse and all that. I never knew he was a
total fan until we broke up. He was where the
fuck did you guys go? Like, you know, the other
expectations were I expected it to blow up faster than

(50:14):
it did, and I never expected there to be a peak.
And what I mean by that is I didn't think
we were going to make millions and blow up that big.
But I think it was really hard when you first
start and you're like, oh, only twelve people are listening
to this, yeah, and that's that's heartbreaking almost because you're
you're like, I'm putting all this work and effort into it,
I'm promoting the hell out of it, and I can't

(50:36):
get And then you'd see a show, you know, because
we'd do this, we'd look up other stats and they'd
be like five hundred thousand downloads. You're like, this show
sucks and what the fuck?

Speaker 2 (50:46):
Yeah?

Speaker 1 (50:47):
Well, Like, the biggest thing for me was is that
we put a lot of effort into just like the microphones,
Like we wanted to have the same microphones so we
had the same sound the editing. We we were highly
praised for our sound quality throughout throughout the entire time
that we did that. A lot of times if we
had poor sound quality, it was guests related. But but
that being the case, we made the investment into the

(51:11):
sound quality and such, because there are a lot of
great podcasts out there that have really horrible sound quality
and they get a ton of downloads and they put
out great, great content, but I can't, I personally can't
listen to it because the hosts are on two different
volume levels, and it's something that I pay attention to.

Speaker 4 (51:30):
Like that.

Speaker 1 (51:31):
I think the one thing that I didn't expect initially
is how valuable and I say this initially, how valuable
the indie podcast community.

Speaker 4 (51:40):
Was for us.

Speaker 3 (51:42):
No, that was That's another point I would love, like,
like I know, we say we made friendships and stuff
and we connected with people. The good and the bad
of it, right, Like the good is everybody wants to
promote their own stuff, and so they like your stuff,
you like theirs, right Like for like the good is
those people that help shine the light through that though,
that are actually there for you? Are there? Tabby from
the what's their show called?

Speaker 4 (52:03):
Thank you?

Speaker 2 (52:04):
Uh?

Speaker 3 (52:04):
Gunner? Shout out to Gunnar. I haven't seen that kid
in forever.

Speaker 4 (52:08):
You know we were.

Speaker 3 (52:09):
I was a huge fan of dads on Dayquill. Hence
how we got to know Stone, Gnome and all them.
I was a big fan of theirs, and then I
bothered them enough until they give me a shout that
we all started working together. But you know, it's one
of those things, like the indie podcast community was important
for good and bad. It's a nice barometer. The biggest
thing I'd give to anybody who's ever even just thinking
of starting or whatever. Don't let the metrics bother you.

(52:31):
Don't think about them too much. We did have a
point in our our our show where that's all we
cared about, and I think that's we. We we really
evaluated that ourselves, going why are we doing this to ourselves?

Speaker 1 (52:41):
We there were times that we tried to acquiesce to
downloads or listens, because does it matter if you have listens,
doesn't matter if you have downloads. Nobody can tell the
difference anymore. But we were really trying to put things
out to get that viral moment, if you will.

Speaker 4 (52:56):
And I hated that.

Speaker 1 (52:59):
I loved it when it was authentic. I loved it
when it was just our conversation, like having this episode,
recording this episode, this is a lot about this is
very similar to like what we did. Ours was just
more not not suitable for work. But this is this
is really cool. But like going back to the relationships
made through the podcast community, I mean, no, Gnome is
a great individual. He was your co host with the

(53:21):
Hateful Nomes Music Hut and Stoned AJ. He's you want
to talk about one of the big hearted people.

Speaker 3 (53:28):
That best humans out there.

Speaker 1 (53:29):
Oh my gosh, man, he's great. Aaron from I had
to say it is a character, but he's one. He's
one that would give you the shirt off of his back.

Speaker 3 (53:38):
In a h I still talk to all of them,
and that's that's the best part. And for people who
know is like, I'm doing great. You're doing great. I mean,
that's that's the thing. And you keep in contact with
the people you should. I wish I'm nothing but the best.
I do listen to most people's shows as much as
I can when I can. The weird thing is, and
I'll just be up front, when you get out of it,
you sort of get out of it, yeah, out of

(54:00):
mind where you're also you're just like, oh, I'm not
even like really listening to it anymore. I mean yeah,
and maybe it's part of me because I don't want
to miss it.

Speaker 4 (54:06):
So much.

Speaker 3 (54:07):
Either I don't want to be like, oh I want
to go back, because that happens to people.

Speaker 1 (54:10):
Yeah, you get to fomo the fear of missing out,
you know.

Speaker 3 (54:13):
Yeah, I mean there are times, like I said, I've
I've thought, oh man, we could have done a really
killer episode about this where I would I know, a
really good band to put on the hut right now. Yeah,
but I will say B word it is. It was
one of the best times of my life, of our friendship,
and I know there's more stuff that's going to come
out of it. I'm excited to see what you're gonna
do next, whether it' to write a book or do
whatever you're going to do. And I will say, dude,

(54:33):
you've killed it with the guests you've had. I think
this was a great show in a great run. I'm
glad that it came to fruition, whether even we were
joking about it, whether it's going to be B words,
a wisdom or you know, all those things that we
were saying that you actually got to do what you
wanted to because you told me I want to interview people,
I want their story told, and then you to do
a good time. And I mean you just let me
come on here and just ramble about myself for over

(54:54):
an hour and that people probably don't give a shit
about or already know. But I mean, it's just it's
just fun and I want to commend you. I'm also
honored that I got to be your last guest. But
I thought it was like it was very Uh, it's
sort of perfect, right because like we started, we started,
and in it together, we're still.

Speaker 1 (55:10):
Her romantic like yeah in a gayway, yeah, in a gayway. Well, dude,
I I certainly appreciate it. Man, I I love you.
You know you're one of my best friends. I can't
wait till we can we can rub shoulders again. Well
that's back to the gayway, rub elbows again, whether it's
over a nice steak or whatever else we're gonna do next.
But thanks man for finishing this up with me. Like

(55:33):
I said, it's it's kind of poetic. We started in podcasting,
this is my final episode in podcasting, and who better
to do it with than you? So I love you, man,
But real quick final send off. Thanks for all the
dirty talk.

Speaker 3 (55:46):
And never come back. We're done.

Speaker 4 (55:48):
It's over. It's over.

Speaker 3 (55:49):
It's it. It's it, people, we're done.

Speaker 4 (55:54):
Thanks man, have a go one you too.

Speaker 2 (55:58):
Thank you for listening to the fun Filtered Discussions podcast.
For more Unfiltered content, follow on social media at Unfiltered
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