December 10, 2023 • 45 mins
Join me on another exhilarating episode of Hustle Her Podcast as we tour Bermuda with Tyka Edness, founder of the food brand Ate at 8. Tyka's vibrant storytelling will transport you right to the heart of her local food journey, sharing how her love of her local culture inspired her to start her own business. From the intriguing backstory of Ate at 8’s name to the intricate design of its packaging, you'll be captivated by the journey of creating a brand that screams “Bermuda”.
But that's not all. This episode also gives you backstage access to the entrepreneurial journey of Tyka. She'll let you in on her personal struggles, her journey to self-acceptance, and the courage it took to start her own business. Yes, it is an intimate conversation, but Tyka's tale is one of resilience and transformation that's sure to inspire any budding entrepreneur. We even take a detour into the realm of food and creativity, where she shares her passion for experimenting with flavors and textures.
In the grand finale, we switch gears as we tackle the power of healing childhood trauma, its relevance in business, and the calmness that can be found in childhood meditations. Trust me, you'll want to hear more about this. As we conclude our journey, we take a detour down culinary lane, unveiling the exquisite Ate at 8 experience. This episode is a perfect fusion of personal growth, entrepreneurship, and culinary wonders. Come along as we uncover how these elements weave together to create a rich tapestry of entrepreneurial success.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
It's time for hustle her podcast.
I'm your host, deshae Keynes.
Hustle her is all aboutinspiring women through real
life experiences that havehelped to mold and develop not
only me but my guests into theentrepreneurs and leaders we are
today.
If you're an enterprising womandetermined to succeed and
(00:22):
looking for a bit of motivation,a bit of tough love and some
actionable takeaways to be thebest you girl, you are in the
right place.
Hey guys, and welcome back tohustle her podcast.
Thanks, as always, for spendingsome time with me today.
Big shout out to our seasonsponsors, brown and company and
(00:43):
59 front, as always.
Make sure you guys head over tothe stores and check out some
of the amazing products thatthey have in both of those
locations.
So make sure you head over tothe website, guys.
I know I say it blue in theface every time, but make sure
you head over to the website.
You can become a VIP listener,which I think is pretty cool.
We do some great giveaways,have some cool merch coming out
(01:04):
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VIP listeners first.
Okay, so make sure you do that.
Head over to website, become aVIP listener and, guys, make
sure you head over to YouTubeand you subscribe, subscribe,
subscribe, subscribe.
Come and check me out, right?
It's always important you getthe notifications of all the
episodes and you can always keepin contact with us that way.
We also have launched a blog.
(01:25):
I love your feedback.
I love when I forgot a questionor something that you wanted to
know.
So make sure you engage with meas much as possible so I can
kind of get an understanding ofsome of the ideas and the
questions that you would like tobe asked moving forward.
So I am excited about my guesttoday.
She is phenomenal, number one,which I know you say I say this
(01:47):
all the time, but I mean it,okay, I really, really mean it
and she has an amazing brandthat is evolving and we're super
excited to be on the cusp ofthat.
It's just going to be launchingsomething amazing one hour
episode here today and it is theamazing founder and creator of
eight at eight, miss Tika.
(02:09):
I just want to clap for you.
Speaker 2 (02:13):
Again, not many words , not many words.
You are phenomenal.
I appreciate that.
I really do appreciate that no.
I'm among great news.
Speaker 1 (02:22):
Okay, I'm telling you the from the first time I had
your product, the nuts right.
I can't forgive me, but I can'tremember the flavor that it was
, but a good friend and coworker, coworker, term friend.
You know that happens sometimes, miss Kyla Evans, so I needed a
quick bite right.
Speaker 2 (02:39):
Big shout out to Kyla .
Speaker 1 (02:40):
Yes, we love Kyla.
I needed a quick pick me up onone afternoon at work and she
had.
She had already opened them,she had filled it down, real
nice.
And she was like, here, havethese right now.
I was like, oh my God, it'sdelicious, amazing, right,
didn't think anything of it.
I was like, where did you getit?
She said super modern frontstreet.
Next time I went down there gotthem, of course, consumed at
(03:03):
great amounts, but we won't gothere, right, but it was
delicious, okay.
And then for Christmas, we allgot I can't remember the name of
the business, but sheessentially gives you box, is it
brand box, brand box, brand box.
She does all local businessesinside the box.
That's her heart and yours wassimilar, yeah, and I said, wait
a minute, this is local, I can,somebody makes this here in
(03:26):
Bermuda.
And that's when it was a callagain.
Ironically, and she told me, andit was you and I had absolutely
no idea.
And I felt even better aboutthe consumption because I was
supported A local brand so howwas it going Well?
Speaker 2 (03:40):
thank you for your jawline, Thank you for your
tummy and your division of time.
We, you know, we workedextremely, have worked and are
working extremely hard on thatproduct.
We ordered the machine fromJapan.
We flew it in, we packaged fromscratch we cooked by hand.
It's, you know, it's really anextension of my being and I'm so
(04:01):
grateful that that you got tohave the experience in that and
I love it and I love that.
Speaker 1 (04:05):
you know I'm always I'm going to support a local
brand.
That's, that's a thing right,but I love the fact that I love
the brand before I knew that itwas right.
Speaker 2 (04:13):
Which is great.
I like her shoulders.
Speaker 1 (04:16):
We can't even say Anyway, that's a whole long
story.
But so no, I'm so, I love, love, love them.
And then with the kind of likecreation of eight at eight, like
tell me, where did that comefrom?
Speaker 2 (04:29):
Yes, so very vivid memory had just gave breath to
my daughter and I wasbreastfeeding her at the time
and I remember it was thecelestial ascension.
I believe it was April 4th,april 8th, april 4th, and I just
remember a really like dark sky, beautifully like spray with
like stars, and I just remember,like food food brand this, like
(04:50):
cancer-pressed food brand, andI thought about my life number,
which is eight birthdays August18th 1989, always been my number
, but also, just symbolically,completion, infinity, fluidity,
all of those things, and I waslike it has to have an eight in
it.
But I'm like I want to motionpeople, to have already had the
experience.
I wanted to be a household nameso past tense of eat 80,.
(05:12):
Eight at eight is what we cameup with.
Speaker 1 (05:14):
And I love it.
It's a cool name brilliantpackaging.
Like you know, I was talkingabout it recently with someone
else around.
You know, sometimes when wethink local, we don't think as
good as things that are not fromBermuda.
But that packaging you wouldhave you would never know that
that was done locally and Ithink I love that about it and
it also shows what we canproduce in Bermuda as well.
(05:35):
You know, like excellencedoesn't necessarily always mean
it's not from here, which ishence my being here and this
environment like I could say thesame.
I appreciate that?
Speaker 2 (05:45):
No, absolutely.
And I think you know when itcomes, when I, when I break it
down to the like most minusculelevel, I'm like where I've had
two hours of sleep and I'm juston these days and I'm like, do I
do this for my life now?
But to have that moment, it'sworth it that you get to know my
story, the way that you wouldwalk into someone's house and
kind of wrap up with who theyare.
Yeah, when people eat theproduct, they know who I am.
(06:05):
So it's a very vulnerable thingto do yeah.
But it's, it's, it's, so it's,it's filling.
Yes.
Speaker 1 (06:13):
And I love that as well, like now that I know that
it's you and the brand is alsoyou as well.
It reflects in how you dressand how you communicate, like
when you, when you kind of eatit.
It's like a party in the mouth.
Speaker 2 (06:24):
You know what I mean, that's what I go for.
Speaker 1 (06:27):
I love that Because that's what it feels and like
when I see you know you kind ofget those vibes and I love
brands that are extensions ofthe creators right, so how?
Did you kind of settle, and itwas the first product, the nuts.
Yes, yes, how did you settle inthe nuts first?
Speaker 2 (06:41):
So I remember racing the streets of New York City.
I'm a.
New York girl probably can tell.
And I just see a rumor.
It's just like lasso around theneck and it's just really new.
And it's this and it was just ataxa of the nuts and I thought
it was just the, the sheerbrilliance of seeing the not
(07:01):
curated in front of you.
It was just entertainment forme and I would watch the coconut
and I said I get to learn howto make that, but I get to learn
how to wrap it in what is me.
And so I started the recipe anavid study of food, a student of
food and we learned how tocurate and what the process is
and how to caramelize.
And it wasn't just a regularknot but I was like how do I
(07:22):
make it with the shoulders?
Speaker 1 (07:23):
And I'm like so what?
Speaker 2 (07:24):
the cake batter makes sense.
Rare velvet makes sense.
Let's do that.
So we worked on the flavorprofiles and made it our own.
But it's also a way ofconnecting us, like you said,
with the rest of the world,because I think a lot of times
we are just on the outskirts,but I want to put us with the
world like one par witheverything else.
That's amazing.
Speaker 1 (07:42):
And I think that the brand does that Like when, I eat
those.
When I open the packaging, itjust is crisp.
It's very professional and Ilove every bit of it.
Right, but the other side ofthe business that you do as well
is this catering curation offood, Like it isn't just oh, I
made something nice and let meput it out.
Like, you curate the display,so where did that kind of?
(08:04):
How did that evolve?
Speaker 2 (08:06):
So I listened to some podcast listener of yours and
of many, yes, but someone saidsomething that your past
experiences like.
So, journalism, physio, all thethings they're not by chance.
They create your tapestry ofwho you are now.
So I've always been the kidthat was five, six, seven, eight
, performance.
(08:26):
I was always the kid in theneighborhood that I was wearing
body suits like before me, likeI love B, but like the body suit
was in my back closetthoroughly.
Speaker 1 (08:35):
Right.
Speaker 2 (08:35):
And I was always a performer.
I grew up classically trainedin the arts, and so for me it
was like how can I be who Iactually already am which is a
privilege of a lifetime, one ofmy favorite coats and how do I
get to inspire people andconjure in them something that
they didn't know they could see,or something that can move them
Right?
How am I imprinting on theworld?
(08:55):
Yeah, and it was like, well, Icould plate food in a sterno,
and that is not a shot at anyonewho does that.
But what if I didn't?
What if I actually made it apiece, like in dance?
You say this is a piece, it's adance, like it's a recital,
it's a piece.
And if I could make food apiece, that these separate
components can be fluid and canmash with each other and talk to
(09:17):
each other and talk to theconsumer who's eating it, that
would be awesome.
Speaker 1 (09:20):
Absolutely and this is an experience too.
Correct, like so many times andagain this is no, we're not
giving any slides to anybody.
But, for so long we've seenfood displayed in a certain way
Correct and I think, when you'recoming to these events and
whatever it may be, thatexperience of the food, because
everyone thinks they're a foodienow, right, yeah, it's a show
of the sea, right, they thinkthey're a foodie now and it is
(09:41):
like you're creating experiencesfor people, so you're visually
stimulating them, you're alsostimulating their senses and
their taste, all of those typesof things, which is also, I
think, a really key element tothat part of it.
Because we look at chefs, right,you know, when you go to
restaurants, like plating issuch a huge portion of what they
present you.
You see, in the background, onTop Chef and all those things,
(10:02):
they're wiping the plates andall that type of stuff and I
feel like with you, thepresentation is what draws you
in.
And then the taste good, whichis nice, so cute, yes, so what I
love, which I found out.
Big shout out to my dad, by theway, because he was the one who
told me it's a good thing.
Speaker 2 (10:17):
I love that man my whole heart.
Honestly.
He had on the Sando.
One day I was like kill thegame and that Sando.
But he said that the daughtersaid something about the Sando.
Speaker 1 (10:26):
We're going to have to talk about that one off
camera because it was 100% meand we're going to talk about
that another day.
Ok, but big shout out to dad.
And he said to me he was likeyou know, that's not our
full-time gig, right?
And then he was like Tika does.
And I was like she does it,this is it.
He was like notice she'sphenomenal, like she also has
like properly trained in X, yand Z.
(10:48):
So tell me of your actuallylike your craft outside of this.
Like what did you go to schoolfor?
Speaker 2 (10:54):
Yes, so my first degree was HBCU at Clark,
atlanta.
Better say it, hey Local.
Speaker 1 (11:00):
University, hbcu, I get it.
That's right.
Yes, yeah.
Speaker 2 (11:03):
So I did a journalism degree there, yes, and then I
knew right away that I wanted tocontinue to study.
That is not the case at 34.
So let's do that, got thatright and then I decided I
wanted to know the anatomy andthe function of the body and how
that works.
And it's funny how thatactually plays in food story,
like just the anatomical pieceand just the way that I played
food and also that I'm platingthings like beets that are
(11:25):
healthy but sexy and vibrantbecause I've worked on ICU and
I've seen people die before myeyes.
I've done resuscitation, so thatpiece actually does play in the
food as well.
But then I decided I wanted tostudy physiotherapy and I did
that at UE in Jamaica.
Speaker 1 (11:39):
Yeah, so that's my before.
That's amazing.
So then, do you still?
Are you still doingphysiotherapy now or are you
doing this full?
Speaker 2 (11:47):
time.
So this is full time.
This is, yeah, this is thething that I'm going to just go
deep for a second.
So there are so I'm an earlyriser, so I could do like this.
Last night I had two nights,two hours of sleep and, aside
from having my daughter and thatbeing a very difficult thing
because I'm an early riser toget the rest I need.
The rest.
Food is the only thing thatcould lure me out of bed besides
(12:09):
my daughter.
That's deep for me and so forme, if it's that thing that's
calling me, I get to answer thatcall Absolutely.
So, to answer your question, Ileave a physio for the amazing
professionals who are still inthe field doing their thing.
Yes, I don't believe that thatis my gift to give the world any
longer, but I still get to be aphysio as a mom, like when my
(12:30):
daughter needs that physio hand.
Yeah, yep, she gets that.
Speaker 1 (12:34):
So what's been like the most satisfying thing, I
would say, for you in thisentrepreneurial journey?
Speaker 2 (12:41):
I think it's the art of creating something out of
nothing, because I think thattakes an amount of courage and I
think it is meeting yourself inthe face, because I think we
definitely live behind screens,yeah, and I think that's a great
divide.
But when you fall short, orwhen you plan something, when
you have to be as responsible asyou get to be as a business
(13:02):
owner, it's like, oh, hey, sis,there you are, like, oh, this is
who you are, okay, nice cuz.
It's like Lauren Hill said,like you get to reintroduce
yourself to yourself.
Speaker 1 (13:11):
It's like that.
I forgot about.
She said that yeah it's thatevery day, yeah, yeah.
And I guess when you first kindof came out like did you test
it, like how did you build yourcustomer base?
Speaker 2 (13:24):
That's so.
I knew nothing about businessback then.
I was just like I like to cook.
I hope you like to eat lessever, but I was one of those
things where family you know infriends would just like like
teaks.
This is something that actuallyI had a co-worker that was like
take a respect, I think in thewrong Field, like cuz I used to
bring stuff to work and she waslike I think you don't need to
(13:45):
be here.
Speaker 1 (13:46):
I think I was so offended.
Oh, I thought I thought you'resaying the other way around.
Speaker 2 (13:50):
No, no, no, I would take food as like you know, and
and she'd be like, yeah, thanks,antoinette.
But I was so offended like kindof like, oh my god, what is she
?
And but she was right and shewas just like I think.
I think she just sensed that Ihad a far, Like a far for food
like I needed to be doing that.
Yeah, okay.
Speaker 1 (14:07):
I love that because sometimes you know, when we're
in full-time positions, thatthat push and pull of whether to
do, whether or not you knowit'll go all full-time or to
stay can be really difficult tokind of Grapple with right and
kind of get in that even thoughyou were offended by it.
But looking back on it now shewas right.
No, absolutely.
Speaker 2 (14:28):
And so, like I think, even going back to the original
question is like something thatbusinesses taught me is that
and it's a beautiful quote noone can trigger if your guns not
loaded.
So my gun was obviously loaded.
I already knew that I wasn't.
I mean, it's not that I wasn'tsupposed to be there, but I got
to transition and she reallyjust Ignited what I already knew
, and that's the only reason, oronly way, someone can actually
(14:50):
offend you.
Speaker 1 (14:50):
Yeah, it's true, you know what I mean.
But so, as a kid right Like,did you were you always into
food as a kid as well?
How has this evolved as you'vebecome an adult?
So I would say I was always acreative.
Speaker 2 (15:03):
As a child I Just knew food like wilted vegetables
, like laying there looking sad.
I mean, you know my family cancook, don't get me wrong.
But we knew food in a particularconstruct.
Yes, and I knew food in thatway, like bringing out that I
knew my Nana would do.
Her salad was was a piece oficeberg Tomato and a dollop of
(15:24):
mayo.
She said, good to have a goodnight like that's a salad, right
.
So I wasn't really a foodiegrown up.
My mom blasty goat.
She started to introduce thingslike Sweet potato for like our
potato salad and she was likethis is, but I never liked
simple food.
Even as a kid, I never likedsimple food.
I always liked layers andtextures.
I didn't know how to articulateit, but I always liked to
(15:45):
experience different food.
Speaker 1 (15:46):
Got it Okay.
So that mean because I alwayslike to know, always ask people
you know, like tell me about youas a kid because I feel like it
shapes us, since you kind ofwho we are today right and
obviously that just.
I don't think that's.
That's what it is.
Yes but sometimes when you kindof look back now, as yourself
as a child?
Do you look back and be like,hmm, this is kind of where this
came from, or where you are now,like literally?
Speaker 2 (16:08):
Like, honestly, this is like if I could have like
churn up this way at eight, Iwould have, and I think in my
own way I probably did.
But I just remember being at,like being in middle school, and
I remember, like the majority,like we would put on like little
shows and Like the majority ofthe girls would be like dancing
to a leader of like a leaderwith the crop tops, and it's
been a long time and I would bedoing a whole African dance
(16:30):
somewhere else.
So I was always like I wasalways ready to trailblaze, I
was always ready, ready tograpple with who I actually was,
and I was always ready toTransform and to gift and to
evolve.
Speaker 1 (16:42):
I think even at a young age.
So, but with that right, doingthose different things, was that
challenging growing up like?
Was that something that peopleand Forgive me, obviously we can
, you know, edit sort of thistoo much.
Whatever, because we didn'tspeak about this but was it?
Were you ever like mistreatedor bullied for being you
authentically, authentically you?
Speaker 2 (17:01):
oh my gosh, I feel like I'm being moved right now
because let me just side note asa mother, that's the one thing
that I when I think of mydaughter, I sometimes I'm like,
oh my god, I hope someone nevermakes her feel that way.
But you know what?
So funny.
I think my antidote for thatwas confidence, that I was
absolutely okay, like so.
I grew up as a Prince fan,prince the artist, that is okay.
Speaker 1 (17:24):
Yeah, so that that should tell you everything.
Like my dad they're still to us.
Speaker 2 (17:29):
If you want over purple, wear it.
If you want to rebelle, bottomswere that like?
It was never an issue for me toCompletely embrace my
difference.
Speaker 1 (17:37):
So I don't think.
Speaker 2 (17:37):
I was ever bullied at all.
I was never a bully, but Idon't think I was really have a
bully right after me for, like,they knew to expect that from me
.
Speaker 1 (17:44):
Yeah, I think which I think it's really good.
But the you hit the nail on thehead, though, with the
confidence bit right and.
Your family, I think, alwayskind of instills that like if
you are at home and you're beingchallenged to be who you are
and to be different and it'srewarded in those environments.
You actually, when you want you,step out.
You don't care, no, right?
So actually love that.
You said that because mostsometimes, when kids are,
(18:05):
especially nowadays, whenthey're different and they're
not following the traditionalpath of whatever we are telling
people they should be, you know,sometimes they're not treated
the same.
But I love that you had theconfidence enough that it didn't
matter.
You know what I mean, andpeople loved you for it.
Anyway, yeah, I'm grateful forthat too.
Yeah, I'm grateful.
So tell me about your mom anddad, like, how did they
(18:26):
influence who you are?
Speaker 2 (18:31):
So my mom.
If you look any definition ofsweet, there she is.
Speaker 1 (18:35):
Oh, she is a powerhouse.
Speaker 2 (18:37):
She's been through things that you could never
imagine, but she is, I think,really in the other life.
I really think she was mysister, so she, we kind of have
that relationship like hey, likethat's that's her, but she's
always instilled in me To knowwho you are.
My dad, like born in Jamaica wetalked about that before we got
on camera.
Yeah, he's chosen alternatelife and and part of my being in
(19:00):
this space completely welcomesthat until he figures Whatever
his path is gonna be.
But certainly when we weregrowing up in and we were in
that prime place in ourhousehold, he would the mantras.
That's where I learned aboutmantras.
The biggest room teaks is whatthe room of improvement he like
the air is much fresher, we'reat the top, like.
He was just amazing inembedding those principles in me
(19:23):
.
So, and Then also the disciplinepiece.
Like anyone who knew me and mybrother growing up was like they
eat at a certain time.
They do this at like thevegetables or like it was a very
disciplined.
I remind me of Serena Williams,his father if you could think
of who he was.
My father, yeah, that's who hewas.
Yeah.
Speaker 1 (19:40):
Well, I mean, we're Sydney and households right, and
my grandmother is Jamaican sovery regimented.
You know, school is veryimportant.
Education is very important inthe actual curriculars are very
important.
Building out very well-roundedpeople, yes, and wanting better
for your children andgrandchildren than what was
provided for you is you know, isParamount right, and to get
(20:03):
those things, discipline isPreached, you know and rocks of
it, exactly so.
I totally understand.
I can definitely Empathize withthat and how that kind of goes.
Obviously I didn't get it asstrong, got it Well, because
obviously my dad is, you know,the next generation there and
it's me, but my grandmotherspends a lot of time with my
grandma growing up and so Idefinitely understand that.
(20:24):
And the, the Jamaican way ofraising children is very unique,
yes, but I feel like it's alsovery, very proven to right to be
successful in some ways.
Yeah, you know we tweak certainthings, you tweak certain
(20:47):
things but, that foundation ofdiscipline will never leave it
right.
Speaker 2 (20:51):
Yeah, it's.
It's the way that I can do a20-hour day and come here and be
like I'm ready, yeah it's thatit's.
It's true.
Speaker 1 (21:00):
Yeah, so okay, you spoke about going into school to
do journalism.
Like where did that come from?
Like you just like to write, orjust the storytelling of it, I
think you live in my brain alittle bit.
Speaker 2 (21:10):
Yeah, because what I say is I'm a food storyteller.
Speaker 1 (21:13):
Yes so.
Speaker 2 (21:14):
I have always been infatuated with words, never
afraid to learn a new word and Ithink it was the storytelling
piece but also back who I was atthat point in time, like what
is something structured that Ican do something with?
I've learned now thatcommunicators actually garner, I
think, the most power in theworld, like whether you say an
(21:34):
athlete who communicates throughtheir movement, or someone like
Eric Thomas who communicates asan actual communicator, or
someone like me who communicatesthrough her voice, or
communicators actually move themasses.
So maybe I knew that back thensubconsciously and just didn't
know again how to articulate it.
But yeah, I think it was.
Yeah, I think that's what itwas.
(21:54):
Maybe, knowing how to be a foodstoryteller.
I don't know.
Speaker 1 (21:57):
Because I was going to say do you think, looking
back on it now, because I thinkthe evolution of
entrepreneurship for most peoplebecause now it's like being an
entrepreneur is really coolright.
But, most people, like before,were either thrust into being an
entrepreneur or they worked atit side by side with something
else.
Like, do you ever look back?
Because I think for me andLaura other people that we know
as entrepreneurs you kind oflook back and like I probably
(22:19):
could have just gone out andbeen an entrepreneur at this
point, or if you were pushedinto being an entrepreneur, then
that's different.
But like, do you look back nowand think maybe I could have
done this at a different time orI could have done it sooner, or
how do you feel about that?
Speaker 2 (22:36):
I'll go back to what I said about the tapestry.
I think every single thing thatI went through in life prior to
this moment was what wasrequired to be who I am in this
moment.
So if I hadn't done thejournalism, would I have learned
about southern biscuits?
Would that be a staple for AidaDay?
Don't think so, right.
If I hadn't gone to Jamaica,would I have learned about green
(22:59):
seasoning, those things likethat?
So I try to live in a way whereit's like everything is
tapestry and of course, I canonly connect it.
I'm looking back so I don'tthink I could have did it sooner
, and I also think my daughterwas the reason why I decided to
make that change, and my husbandto be.
Of course, he's an amazing andsupportive and a visionary right
(23:20):
, but had I not had thatcombination, I don't know that I
would have the strength, if I'mreally being honest with you.
Speaker 1 (23:26):
That's interesting to know and I think that that's
great right.
I think so many times as anentrepreneur, you pull from
every resource that you have,right?
And then I was somewhere onetime, in Pinky she was talking
about you know.
Speaker 2 (23:41):
Have you just cut a?
Speaker 1 (23:41):
samurai, yes, come here.
Yeah, we're talking about her.
Speaker 2 (23:48):
This is a living asylum.
Speaker 1 (23:48):
Yes, so I've actually been on, so she'll be on soon.
Yes, love her.
And so she was speaking on apanel and she was saying when
people say CEO as anentrepreneur, it's really chief,
everything, officer, right.
And so I always say that and Ialways make sure I give her the
credit for it, because it'sactually really true and you
(24:10):
don't.
I wish sometimes you could gettogether and just give all the
information about being anentrepreneur to new
entrepreneurs, right, and justbe like do this, so you do not
do this right.
And it's so crazy because beingon is all encompassing of your
life.
Speaker 2 (24:26):
It is, and I think, as much as we would want to
garner that, do this.
It is so different foreverybody.
Everybody is so true, like whenwe say nobody ever tells you, I
actually I get the statementbut I try not to ever say it
because I know that everyone'sexperience is different.
So if I, for instance, as amother, someone said X, Y, z for
(24:47):
breastfeeding, what if that'snot your journey, so then you've
actually swallowed the anxietyfor no reason.
And, lastly, we need to beswallowed in anxiety for no
reason, exactly soentrepreneurship will already
give you that.
Yes exactly so it's good to justabsorb it as it comes,
absolutely.
Speaker 1 (25:03):
I totally agree with you on that as well.
And then I just I love thatyou've gone on.
You've done this becauseeveryone in Bermuda would be
very much like the food businessis so saturated here and
catering and all those things,but you've still, you've found
your niche right and it'sworking to be very successful
for you.
But did you hear?
(25:23):
A lot of that when you wereinitially trying to go out, or
was it always very supportive?
Speaker 2 (25:29):
So of course I heard a lot of that and most of it was
in my own brain.
Most of it was in my own brainand my own person Can be just
pinky real quick because she's amentor and a great friend.
She sent me a real love likethis dope truck in Cali
somewhere and it was like a real, but it was like a voiceover
that said like, but I shouldn't.
And it was like they wasscooping all this ice cream and
(25:51):
they were just doing all theseamazing like entertainment
things with this food item andthey were like but you know what
, someone else already did this.
But if Snickers Alva said KitKat's already there, what name?
Snickers?
Ok, and I think part of thepoverty mindset which I get to
acknowledge and also move fromis that there is enough for
(26:11):
everybody.
Because, guess what?
No one can do it like Deshae, noone can do this like you can.
Oh, I appreciate that.
And they're after golden skinand all that.
No one can do that.
Right, Looking beat, I justlaid, but also no one.
I'm sorry, but also no one canplay in the way that I can play,
(26:35):
because no one had my childhood, no one has my family like
circle, like they.
So I get to to have theextension of me be portrayed and
like as the portrait in the waythat I would, and I I get to
release the doubt of thatsomeone else could do it Like I
can and that there's not enough.
Everybody there's.
Enough is to go around.
(26:55):
It is we forget that.
Speaker 1 (26:57):
Yeah, absolutely love that.
Ok, and so because we have somesomething cool that we're going
to be talking to everybody elseabout at the end of the show,
so, as we kind of like wrap upthis side of it before we go
into this, right, when you thinkof like inspiration in your
life and how you have donedifferent things, like who or
what would you say, has beenthat for you Just in life in
(27:18):
general, not necessarily on thisjourney but just in life, my
inspiration.
Yeah, it's greatest inspirationYou're really you're.
Speaker 2 (27:27):
you're tapping into the in the city Hot shot.
Speaker 1 (27:30):
That's what you're doing.
Speaker 2 (27:31):
Uh huh, these strings , these strings.
You know what I've been doing?
Quite a bit of childhoodmeditations, ok, and just really
trying to tap into thesesomatic like calm in my nervous
system and you know, come in outof the Paris and pathetic and
the fight in flight when I don'tneed to be there.
And I think in doing thechildhood work I've recognized
that and I'm not going to cry.
(27:52):
That's what I'm not going to doin the show, ok, I'm the person
that I, I'm inspired by and Iwant her to be seen, is my child
self.
That's the person that I'mworking to please, to show, to
give her a voice, to let herknow that she is absolutely
amazing.
And I think when you do thechildhood meditations and you do
(28:14):
the childhood work, is this onemeditation where you actually
sit with yourself, now, yourfuture self, my future self.
She's dripped, she's drippy.
I live for her.
I don't even know if her name'sTika, like she is, she's given
Iris Apfel in all the ways.
But then this beautifulfive-year-old self, and they
come, they come in a room andwhat happens is the two of them
(28:35):
are so proud of who you are thatI go back to that and say
that's my inspiration.
Of course I could say mydaughter, of course I could say
my hubby to be my family, myamazing mother.
Those are just givens.
But if I really think about,like the why, it's really about
going back and making sure thatall those versions of myself and
that evolutionary process, thatthey're all succinct and
(28:56):
they're all saying like, yes,mama, you did this.
Yeah, I love that, thank you.
Speaker 1 (29:02):
I've never heard that in that way.
And it's so important becausesometimes getting inspiration
from yourself is okay, and Imean sometimes people say, oh, I
don't compete for anybody, Ionly compete with myself.
That's pretty much the samething right and evolving from
yourself and being bad.
I know what you want to be aswell.
I think it's also reallyamazing, absolutely, and doing
(29:23):
that work to heal that in achild too is also.
It's a big thing, right.
Speaker 2 (29:28):
And can I just say one thing?
I think it's because and Ilearned this recently is if we
don't heal that part ofourselves, she shows up.
And let me tell you how thatrelates to business.
If I have a client that's maybegiven me a tough time or I
shouldn't, because that's victimtalk If I'm having a difficult
circumstance upon me with aclient or whatever it is
sometimes who shows up as aperson that you don't want to
(29:49):
show up, which is thefive-year-old, but because we've
neglected the five-year-old, wesay you can't come up, but then
she comes up anyway because sheactually has the power.
So the person that you don'twant to show up as the
five-year-old because she hasthe power.
So if you show her that she'swelcome, show her that she's
healing, show her that she'sokay, through the work, through
the artistry, through theportrait, through the products,
I get to involve her so that Iget to show up as the best
(30:11):
version of me, so that she don'tshow up with a client that I
don't want the client to see her.
Speaker 1 (30:16):
You got what I mean, there you go.
No, I totally get it and Ithink that that's really
important, especially whenyou're doing, when you have a
product if you have a servicesometimes too, but in this
you're product and service-basedright, so you've got to do both
and you've got to be able to dothat.
So, no, I actually like the wayyou kind of brought that in,
because you don't really thinkabout it in that respect when it
comes to business like healing,you know that childhood trauma
(30:36):
potential.
I'm not saying this what youmean, but you know what I mean
childhood trauma generationalcurses all of those types of
things right Like the work thathas to be done and how you
choose to do it.
Therapy, whatever the workyou've got to do that work in
order to be better as this bigself.
You know what I mean and Ithink that that's really
important.
It's a dawn payment 100%.
Ooh, I love that.
(30:57):
I'm gonna steal that one, okay.
So before we leave here and wetransition into kind of the next
portion of it, I feel like,yeah, I'm gonna do this now.
So last question we always askeverybody even though we're not
done, but last question wealways ask everyone before they
can leave the couch kind ofthing is what do you want to be
remembered for right when you'reno longer here?
(31:18):
And this will be a very longtime for me, like we are not
speaking anything else butlongevity on your life.
I like that.
When that comes around andsomeone says you know, tika
Adniss right, what do you wantthem to say about you?
What do you want thatremembrance to be?
Speaker 2 (31:35):
Oh, my God feels, wow , I'm just gonna, can I just
wrap it.
I'm gonna take you say rapidfire, but I'm gonna give it back
to you.
Speaker 1 (31:45):
Can I do that Okay?
Speaker 2 (31:45):
okay, yes, I'm brazen , philanthropic, fabulous,
gorgeous, a connector, juicy, acreator, intelligent,
overstanding, wise,revolutionary, peaceful.
Speaker 1 (32:12):
Okay, all right.
Well, we are not done, guys.
We have something else comingup.
But thank you so much for thisportion of this interview.
I am so grateful that we'vebeen able to do this, but as we
kind of evolve into the nextpart of it, which will kind of
take a break and kind of resetbut in business there's
evolution right Of starting withthe nods and then the catering
(32:35):
and so curating of tables, as Ilike to call it.
So now you're evolving intosomething else.
So tell me a little bit aboutthat before we actually show
everyone what it is.
Speaker 2 (32:45):
Yeah, I've, officially.
You live in my head at thispoint.
So I think the peace and maybethis is a point that maybe
people have never heard- before.
And yeah, just saying it outloud for the first time, I guess
, is I really want to touch theglobal stage with food and
that's actually really bravingme to say that out loud, because
you've actually declared itright and I think that's what I
(33:08):
want to do in this amazing space.
I want to be doing like whatRachel Ray and Roy Choi.
I don't, I don't see why thatcouldn't come out of this
amazing rock.
I don't see why we couldn'tconnect on a global stage with
food.
And I have the opportunity witha local beverage company of
curating some events, the firstone being in December.
So I'm extremely excited whereI get to like whip and flip and
(33:30):
be myself and shimmy and dip andcome up again but also elevate
the palates and involve peoplein how we can approach Turkey
differently.
Yeah, because what's tired ofthe garlic pod, what's tired the
truck is tired of it and what'stired of eating it?
I agree, and I think we canlike, I think it's time.
So I would really like to touchthe global stage as a food
(33:52):
storyteller.
That's actually like the nextpiece and the next project.
So I get to figure out how Iget on the plane and how I get
the traction and how I connect.
But yeah, it would for sure bethe curation of the storytelling
piece of, you know, eventspaces and then, of course, the
products, getting that ininternational spaces as well.
Speaker 1 (34:10):
Absolutely.
And then what we're going to betalking about today, tell me
about that?
Oh, yes, exactly.
Speaker 2 (34:15):
Yeah, so new product alerts.
So we have curated.
So I listened to my customersand not everybody wants to
divide the time and maybe noteven the funds for an 88
experience, and I'm not mad atyou.
Of course I want to create aspace for that, but what I did
was I took that and I say itagain, I'm not going to turn out
(34:36):
my nerves at it how do Iactually involve that target
audience of mine?
Okay, when I posted it, they'renot like can I?
When I post auditory, like canI?
So what I did was I took likesome staple items that I would
curate for a spread, for anactual private client, and I put
that in a box name because Iknow you probably want to know
about the name.
So we've titled that one waitlist, which I'm really proud of
(34:58):
because, well, you'll see themessage in the box it's W8 list,
right?
So part of it is that it is abespoke item.
It is an item that I get tohave people commune and be comfy
around and it's not meant to belike just on your own.
It's supposed to be somethingthat you cut and you share and
we'll talk through, like, all ofthe intention behind it.
But it's a wait list box andthat we get.
(35:19):
That's what we get to eat today, all right.
Speaker 1 (35:21):
All right, guys.
So we, what we're going to dois we're going to reposition,
we're going to open up one ofthe boxes.
You're going to walk me throughthis experience.
I'm going to taste all theproducts as Chika kind of walks
me through it.
And, as always, thanks forspending some time with us today
.
If you want to learn more aboutthe products that you have,
working people for moreinformation, yes.
Speaker 2 (35:40):
So there will be primal coming out very soon, so
I will have a website.
This is one of those momentswhere you just feel proud,
because who thought I would havea website?
But we have a website throughShopify that'll be dropping
within like the next week.
Okay, perfect, instagram eightand eight, eight and eight.
Speaker 1 (35:53):
All right guys, as always, thank you for spending
some time with me today andwatching hustle heart podcast.
Alright guys.
So, as promised, we arelaunching the lovely await list
by 8.
At 8, with our lovely earnum,is Tika Adnes here.
So this is the lovely box thatwe spoke about in the episode.
Okay, and what we're going todo is we're going to unbox.
(36:14):
Oh, I feel like an influencer,you know, like they do all the
unboxing, you feel like what youare.
Speaker 2 (36:18):
Come on out.
Why don't?
Speaker 1 (36:21):
you do sweetest.
Ooh, a little chocolate already.
Speaker 2 (36:24):
There we go.
That's what we want.
Speaker 1 (36:25):
So this is what the box looks like once you open it.
Okay, there's everything in it,alright, so let's walk me
through what we have here.
Speaker 2 (36:34):
Okay, so, as we talked about, this is meant to
be taken items from an 8 at 8spread, and bring it to your
home, so you can party and doall the things you need to show
us in the comfort of your home,love it, but I like to have in
person.
I would usually speak the menu,but we actually have a menu card
.
So menu me and you, becauseit's just the touch and so
(36:59):
there's a message, also becauseI want people to have a vibe
when they eat it.
So, with a soul action girl,you wait because you are worthy.
Speaker 1 (37:05):
You are not worthy because you wait, because we
gotta go deep right, but it'sweight, but it's w8.
Speaker 2 (37:11):
Like weight, yeah, so , and then also, just before we
get into it, there's adefinition.
So we'll get to that, but it'sa collection of culinary items
that perform and balance on theoral palette.
And then to retreat from time,space.
Reality for the Spook culinary8 at 8 experience.
Speaker 1 (37:26):
So when someone orders this box, they will get
this they will have everything.
So here's the definition.
Here, guys, we'll have all, andthis is what the box will look
like, and the scan code as well.
Speaker 2 (37:35):
Love it.
Speaker 1 (37:36):
Yes, okay, all right so dish one, dish one Wait wait,
I mean I'll go move the hand.
I'm sorry.
Yeah, I am.
I'm also going to hide.
Speaker 2 (37:47):
So dish one is what we call rock sand.
Speaker 1 (37:50):
Okay, right, so like a rock.
So you said about it.
Speaker 2 (37:55):
Okay, well, for D.
So this is really meant to be.
So.
It's a donut, it's a savorydonut, okay, because?
Speaker 1 (38:01):
why not?
Speaker 2 (38:01):
Yeah, that's kind of like in my heart space, but it
is meant to pay homage toBuridian soil.
Everybody loves bacon, okay, Ibelieve.
And so we've done a wassy baconjam when do they do that at?
And then we've done I've donefor you no lobster, but we have
a house lobster and auto chokedit.
And then we've done a crèmebrûlée on top of the Parmesan
(38:22):
crisp.
So that is going to be thisdonut here.
Okay.
Two is bashment.
If you don't know what thatword means, I don't know how to
tell you bashments, bashment,bashment, potter, uh-huh,
clayhouse, what happened?
So that one is going to be yourother jumbo house donut.
Okay, everything made fromscratch.
So you have a local spice leafcustard People even know that we
(38:44):
have spice leaves, but likeit's a really beautiful aromatic
to use in cooking, so you havea spice leaf custard.
We have a mirror galaxy glaze,and I didn't do honeycomb, but I
also did some chocolate lips.
Speaker 1 (38:54):
I thought I'd do that in space.
I thought that I was like thislooks like a little mm-hmm you
got it Mm-hmm.
Speaker 2 (39:00):
And then this one is called Indo Right.
Speaker 1 (39:02):
So Indo Okay, yeah, so.
Speaker 2 (39:04):
Indo, so literally Indo.
Speaker 1 (39:06):
But like you know you might want to have a little
glass of one little Indo.
Oh, I like that.
Yes, yes.
Speaker 2 (39:11):
So my heart desires to make a savory cookie, because
adults, we don't always wantsomething overly sweet.
Yeah, too much.
Speaker 1 (39:16):
So we've got to keep your sugar.
You're making a really savorycookie.
Keep your sugar bomb, keep yoursugar bomb.
Speaker 2 (39:23):
So this is the savory cookie.
We've done a miso sesame ripple, that's a black sesame.
We've done brown butter, whichmakes life entirely better.
We've done dark chocolate likechocolate, sea salt, and we've
also done a caramelized whitechocolate which behaves as a
caramel.
So that's going to be an entireparty right here.
Yeah, do you know Foxy Brown,do you remember?
Speaker 1 (39:44):
her rap.
Yes, you're a rapper, yeah, solast one.
So you said it like it was atrivia question there you go,
there we go, because it is.
I was like wait, it's likethat's me.
Yeah, it's like there you goGot you.
Speaker 2 (39:53):
So last one is called Il Nana.
Okay, so behave.
So this one is called abillionaire bar.
Yeah, so that's going to be ahouse short bread, that's going
to be a black rum, caramel and24 gold carrot popcorn.
Speaker 1 (40:07):
All right, so let's start there.
All right, let's do that.
Speaker 2 (40:11):
So, in order to you know, this is meant for you know
a couple to enjoy, women toenjoy amongst each other a group
of people whatever it is.
But we always like to have anethos.
So you're cutting to.
This is called a cut, connectand conquer to.
Because we're going to cut,we're going to connect.
Speaker 1 (40:27):
They always got the low liners, and I'm here for it.
It's a sprinkle.
Speaker 2 (40:31):
So it needs to be a little bit thinner.
But we're going to work at thatand see if we can just slice
into whatever.
You could probably just bitethat one If you're going to stop
with Il Nana.
Speaker 1 (40:38):
Okay, you can whatever so.
Speaker 2 (40:40):
Il Nana is going to be the billionaire bar.
Speaker 1 (40:45):
Okay, yeah, all right .
Oh, look at this guys.
Oh, it's like a little pie cut.
It's like a little pie cut, soit's shortbread and then black
rum caramel.
Speaker 2 (40:57):
This is what we go for.
The salivation Okay, we have abeautiful black rum caramel in
the middle and then we have achocolate layer, so we've done a
tempered chocolate and then wehave a candy popcorn.
Okay, and then it has a littlesprinkle, so not sharing in
there as well?
Speaker 1 (41:15):
Okay, so one bite.
It's one bite because you wantto be able to Okay, all right,
yeah, you can do it Okay.
Speaker 2 (41:20):
From beside.
That's how you know your foodie, because you said you're going
to make sure you succeed.
Mm, hmm, mm hmm, that's good.
Speaker 1 (41:29):
Thank you, this is good.
Thank you, mm.
Hmm.
Speaker 2 (41:37):
Take a piece from your bottle.
Speaker 1 (41:38):
It's very good, thank you.
That was very healthy, but youwant some.
It's just like not today.
Speaker 2 (41:46):
Mm, hmm.
Speaker 1 (41:48):
Now you got to have some of this.
It's real good.
Speaker 2 (41:50):
I'm not taking a bit from you, so this is one of your
hands.
Speaker 1 (41:52):
You can Take one.
Okay, I'm off to stop becauseOkay, okay, but it's for you, so
you can come back.
Speaker 2 (41:58):
No, no, I'm going to make sure I try everything.
Absolutely Okay, this is how wejust hold you in the same spot.
Speaker 1 (42:02):
All right, okay, so let's go to the next one.
Speaker 2 (42:05):
All right, so the next one is going to be Roxanne.
Okay, so that's the pretty mucha soft and turf dinner that's
pretty good with that.
Speaker 1 (42:10):
Okay so, ooh, a little soft and turf.
Soft and turf, yeah, I love it.
Okay so, this one here.
Yeah, all right.
Speaker 2 (42:16):
Yeah, so you see the drip on that, yeah.
Speaker 1 (42:18):
Ooh, that's the artistry.
Yeah, I love you so much.
Okay, I love you too.
All right, so try and cutstraight on the middle.
Yeah, okay, I'm going to justdo on the side, yeah.
Speaker 2 (42:29):
That works.
Speaker 1 (42:33):
We got it.
We got it, we got it.
Okay, yeah, see, doughnutstender, you just got to put your
back into.
Speaker 2 (42:38):
You do.
That's all right.
I'm all right with that.
Speaker 1 (42:40):
Can you just show them the layers, Would you mind?
Ooh yeah.
Can you see the erasure, theearpockets and that?
Yeah, so what's in the center?
Yeah, so that is a artichokeand chateau dip.
Speaker 2 (42:53):
Oh, it's a million different cheeses, but it's
artichoke, yes, okay, artichokedip at heart.
I have a good artichoke.
We should have an artichoke off.
Speaker 1 (42:58):
Artichoke dip off.
Speaker 2 (42:59):
I'm ready.
Speaker 1 (43:00):
I make a sick artichoke.
You can Spinach and artichokeyeah.
Speaker 2 (43:03):
So I usually put spinach, but I wanted to give it
a little elevation.
I'm not that spinach doesn't.
Speaker 1 (43:10):
but I'm serious, I'm ready.
Speaker 2 (43:11):
I'm going to always be her.
I see like you might walk inand see me her tomorrow.
I say you play games.
Okay, let's go.
Let's go, make sure you getthat cranberry layer though I'm
going to put it right here yes,To get that crunch to chew.
Speaker 1 (43:22):
Yeah, yeah, I got you , babe Okay.
Speaker 2 (43:30):
At the back of the jawline.
Speaker 1 (43:33):
Mm-hmm, mm-hmm, mm-hmm, mm-hmm.
Yo, I hope my train is notwatching.
I'm been in the gym for twodays.
Girl, I'm warm, that's allright.
That's a lifetime boss, youknow?
Oh, this is amazing.
Thank you, mm-hmm.
Here you go.
This is delicious, thank you.
So a quick question though.
Speaker 2 (43:53):
Could this be warm.
It could be anything you wantedto be.
You could have the cheesedripping and oozing out if you'd
like.
This is like your world right.
So if you have girls over, ifyou have someone to put,
whatever it is, you can plate ithowever you want to plate it.
Speaker 1 (44:07):
Yeah, I love it, I love it, and on top is the palm
crisp.
Speaker 2 (44:11):
Yeah, so that's a palm crisp, mm-hmm.
Speaker 1 (44:13):
All right, I'm sorry I forgot more.
Let me control myself oh yeah,this is mine.
Okay, Let me go double diplater.
All right, cool, all right.
So next we have so this is Indo, okay, indo.
Speaker 2 (44:26):
So that's going to be your savory Miso Sassini Ripple
Cookie.
Ripple because ripple meanssomething to Braumidian people.
Everyone knows the chocolateripple from down with tip on
front street.
Speaker 1 (44:33):
Do you know that chocolate ripple is like a
Braumidian thing?
I do because I study food?
No, obviously, yeah, no, butnot.
Speaker 2 (44:40):
I mean no, because I'm going to make you eat and
I'm like.
Speaker 1 (44:43):
I feel like a little chocolate ripple.
They don't know, no, they don'tknow.
Okay, so we're doing what'sIndo Indo.
Speaker 2 (44:49):
All right, let's go.
That's like glass of wine, likewe need sesame on top.
We got the striations of thedark Love.
A little savory too, all right.
Speaker 1 (44:56):
We're trying to again .
Yes, okay, I think we didbetter.
I think two of them.
I thought this is good.
You got to give it a little,you know, but that's all right.
You'd have to do it if it was aknife.
No, I like it.
Yeah, thank you.
Yeah, let's do this, all right.
It's time for hustle her podcast.
I'm your host, deshae Keynes.
Hustle her is all aboutinspiring women through real
life experiences that havehelped to mold and develop not
only me but my guests into theentrepreneurs and leaders we are
today.
If you're an enterprising womandetermined to succeed and
(00:22):
looking for a bit of motivation,a bit of tough love and some
actionable takeaways to be thebest you girl, you are in the
right place.
Hey guys, and welcome back tohustle her podcast.
Thanks, as always, for spendingsome time with me today.
Big shout out to our seasonsponsors, brown and company and
(00:43):
59 front, as always.
Make sure you guys head over tothe stores and check out some
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So make sure you head over tothe website, guys.
I know I say it blue in theface every time, but make sure
you head over to the website.
You can become a VIP listener,which I think is pretty cool.
We do some great giveaways,have some cool merch coming out
(01:04):
and we just want to make sureyou always give that out to our
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Okay, so make sure you do that.
Head over to website, become aVIP listener and, guys, make
sure you head over to YouTubeand you subscribe, subscribe,
subscribe, subscribe.
Come and check me out, right?
It's always important you getthe notifications of all the
episodes and you can always keepin contact with us that way.
We also have launched a blog.
(01:25):
I love your feedback.
I love when I forgot a questionor something that you wanted to
know.
So make sure you engage with meas much as possible so I can
kind of get an understanding ofsome of the ideas and the
questions that you would like tobe asked moving forward.
So I am excited about my guesttoday.
She is phenomenal, number one,which I know you say I say this
(01:47):
all the time, but I mean it,okay, I really, really mean it
and she has an amazing brandthat is evolving and we're super
excited to be on the cusp ofthat.
It's just going to be launchingsomething amazing one hour
episode here today and it is theamazing founder and creator of
eight at eight, miss Tika.
(02:09):
I just want to clap for you.
Speaker 2 (02:13):
Again, not many words , not many words.
You are phenomenal.
I appreciate that.
I really do appreciate that no.
I'm among great news.
Speaker 1 (02:22):
Okay, I'm telling you the from the first time I had
your product, the nuts right.
I can't forgive me, but I can'tremember the flavor that it was
, but a good friend and coworker, coworker, term friend.
You know that happens sometimes, miss Kyla Evans, so I needed a
quick bite right.
Speaker 2 (02:39):
Big shout out to Kyla .
Speaker 1 (02:40):
Yes, we love Kyla.
I needed a quick pick me up onone afternoon at work and she
had.
She had already opened them,she had filled it down, real
nice.
And she was like, here, havethese right now.
I was like, oh my God, it'sdelicious, amazing, right,
didn't think anything of it.
I was like, where did you getit?
She said super modern frontstreet.
Next time I went down there gotthem, of course, consumed at
(03:03):
great amounts, but we won't gothere, right, but it was
delicious, okay.
And then for Christmas, we allgot I can't remember the name of
the business, but sheessentially gives you box, is it
brand box, brand box, brand box.
She does all local businessesinside the box.
That's her heart and yours wassimilar, yeah, and I said, wait
a minute, this is local, I can,somebody makes this here in
(03:26):
Bermuda.
And that's when it was a callagain.
Ironically, and she told me, andit was you and I had absolutely
no idea.
And I felt even better aboutthe consumption because I was
supported A local brand so howwas it going Well?
Speaker 2 (03:40):
thank you for your jawline, Thank you for your
tummy and your division of time.
We, you know, we workedextremely, have worked and are
working extremely hard on thatproduct.
We ordered the machine fromJapan.
We flew it in, we packaged fromscratch we cooked by hand.
It's, you know, it's really anextension of my being and I'm so
(04:01):
grateful that that you got tohave the experience in that and
I love it and I love that.
Speaker 1 (04:05):
you know I'm always I'm going to support a local
brand.
That's, that's a thing right,but I love the fact that I love
the brand before I knew that itwas right.
Speaker 2 (04:13):
Which is great.
I like her shoulders.
Speaker 1 (04:16):
We can't even say Anyway, that's a whole long
story.
But so no, I'm so, I love, love, love them.
And then with the kind of likecreation of eight at eight, like
tell me, where did that comefrom?
Speaker 2 (04:29):
Yes, so very vivid memory had just gave breath to
my daughter and I wasbreastfeeding her at the time
and I remember it was thecelestial ascension.
I believe it was April 4th,april 8th, april 4th, and I just
remember a really like dark sky, beautifully like spray with
like stars, and I just remember,like food food brand this, like
(04:50):
cancer-pressed food brand, andI thought about my life number,
which is eight birthdays August18th 1989, always been my number
, but also, just symbolically,completion, infinity, fluidity,
all of those things, and I waslike it has to have an eight in
it.
But I'm like I want to motionpeople, to have already had the
experience.
I wanted to be a household nameso past tense of eat 80,.
(05:12):
Eight at eight is what we cameup with.
Speaker 1 (05:14):
And I love it.
It's a cool name brilliantpackaging.
Like you know, I was talkingabout it recently with someone
else around.
You know, sometimes when wethink local, we don't think as
good as things that are not fromBermuda.
But that packaging you wouldhave you would never know that
that was done locally and Ithink I love that about it and
it also shows what we canproduce in Bermuda as well.
(05:35):
You know, like excellencedoesn't necessarily always mean
it's not from here, which ishence my being here and this
environment like I could say thesame.
I appreciate that?
Speaker 2 (05:45):
No, absolutely.
And I think you know when itcomes, when I, when I break it
down to the like most minusculelevel, I'm like where I've had
two hours of sleep and I'm juston these days and I'm like, do I
do this for my life now?
But to have that moment, it'sworth it that you get to know my
story, the way that you wouldwalk into someone's house and
kind of wrap up with who theyare.
Yeah, when people eat theproduct, they know who I am.
(06:05):
So it's a very vulnerable thingto do yeah.
But it's, it's, it's, so it's,it's filling.
Yes.
Speaker 1 (06:13):
And I love that as well, like now that I know that
it's you and the brand is alsoyou as well.
It reflects in how you dressand how you communicate, like
when you, when you kind of eatit.
It's like a party in the mouth.
Speaker 2 (06:24):
You know what I mean, that's what I go for.
Speaker 1 (06:27):
I love that Because that's what it feels and like
when I see you know you kind ofget those vibes and I love
brands that are extensions ofthe creators right, so how?
Did you kind of settle, and itwas the first product, the nuts.
Yes, yes, how did you settle inthe nuts first?
Speaker 2 (06:41):
So I remember racing the streets of New York City.
I'm a.
New York girl probably can tell.
And I just see a rumor.
It's just like lasso around theneck and it's just really new.
And it's this and it was just ataxa of the nuts and I thought
it was just the, the sheerbrilliance of seeing the not
(07:01):
curated in front of you.
It was just entertainment forme and I would watch the coconut
and I said I get to learn howto make that, but I get to learn
how to wrap it in what is me.
And so I started the recipe anavid study of food, a student of
food and we learned how tocurate and what the process is
and how to caramelize.
And it wasn't just a regularknot but I was like how do I
(07:22):
make it with the shoulders?
Speaker 1 (07:23):
And I'm like so what?
Speaker 2 (07:24):
the cake batter makes sense.
Rare velvet makes sense.
Let's do that.
So we worked on the flavorprofiles and made it our own.
But it's also a way ofconnecting us, like you said,
with the rest of the world,because I think a lot of times
we are just on the outskirts,but I want to put us with the
world like one par witheverything else.
That's amazing.
Speaker 1 (07:42):
And I think that the brand does that Like when, I eat
those.
When I open the packaging, itjust is crisp.
It's very professional and Ilove every bit of it.
Right, but the other side ofthe business that you do as well
is this catering curation offood, Like it isn't just oh, I
made something nice and let meput it out.
Like, you curate the display,so where did that kind of?
(08:04):
How did that evolve?
Speaker 2 (08:06):
So I listened to some podcast listener of yours and
of many, yes, but someone saidsomething that your past
experiences like.
So, journalism, physio, all thethings they're not by chance.
They create your tapestry ofwho you are now.
So I've always been the kidthat was five, six, seven, eight
, performance.
(08:26):
I was always the kid in theneighborhood that I was wearing
body suits like before me, likeI love B, but like the body suit
was in my back closetthoroughly.
Speaker 1 (08:35):
Right.
Speaker 2 (08:35):
And I was always a performer.
I grew up classically trainedin the arts, and so for me it
was like how can I be who Iactually already am which is a
privilege of a lifetime, one ofmy favorite coats and how do I
get to inspire people andconjure in them something that
they didn't know they could see,or something that can move them
Right?
How am I imprinting on theworld?
(08:55):
Yeah, and it was like, well, Icould plate food in a sterno,
and that is not a shot at anyonewho does that.
But what if I didn't?
What if I actually made it apiece, like in dance?
You say this is a piece, it's adance, like it's a recital,
it's a piece.
And if I could make food apiece, that these separate
components can be fluid and canmash with each other and talk to
(09:17):
each other and talk to theconsumer who's eating it, that
would be awesome.
Speaker 1 (09:20):
Absolutely and this is an experience too.
Correct, like so many times andagain this is no, we're not
giving any slides to anybody.
But, for so long we've seenfood displayed in a certain way
Correct and I think, when you'recoming to these events and
whatever it may be, thatexperience of the food, because
everyone thinks they're a foodienow, right, yeah, it's a show
of the sea, right, they thinkthey're a foodie now and it is
(09:41):
like you're creating experiencesfor people, so you're visually
stimulating them, you're alsostimulating their senses and
their taste, all of those typesof things, which is also, I
think, a really key element tothat part of it.
Because we look at chefs, right,you know, when you go to
restaurants, like plating issuch a huge portion of what they
present you.
You see, in the background, onTop Chef and all those things,
(10:02):
they're wiping the plates andall that type of stuff and I
feel like with you, thepresentation is what draws you
in.
And then the taste good, whichis nice, so cute, yes, so what I
love, which I found out.
Big shout out to my dad, by theway, because he was the one who
told me it's a good thing.
Speaker 2 (10:17):
I love that man my whole heart.
Honestly.
He had on the Sando.
One day I was like kill thegame and that Sando.
But he said that the daughtersaid something about the Sando.
Speaker 1 (10:26):
We're going to have to talk about that one off
camera because it was 100% meand we're going to talk about
that another day.
Ok, but big shout out to dad.
And he said to me he was likeyou know, that's not our
full-time gig, right?
And then he was like Tika does.
And I was like she does it,this is it.
He was like notice she'sphenomenal, like she also has
like properly trained in X, yand Z.
(10:48):
So tell me of your actuallylike your craft outside of this.
Like what did you go to schoolfor?
Speaker 2 (10:54):
Yes, so my first degree was HBCU at Clark,
atlanta.
Better say it, hey Local.
Speaker 1 (11:00):
University, hbcu, I get it.
That's right.
Yes, yeah.
Speaker 2 (11:03):
So I did a journalism degree there, yes, and then I
knew right away that I wanted tocontinue to study.
That is not the case at 34.
So let's do that, got thatright and then I decided I
wanted to know the anatomy andthe function of the body and how
that works.
And it's funny how thatactually plays in food story,
like just the anatomical pieceand just the way that I played
food and also that I'm platingthings like beets that are
(11:25):
healthy but sexy and vibrantbecause I've worked on ICU and
I've seen people die before myeyes.
I've done resuscitation, so thatpiece actually does play in the
food as well.
But then I decided I wanted tostudy physiotherapy and I did
that at UE in Jamaica.
Speaker 1 (11:39):
Yeah, so that's my before.
That's amazing.
So then, do you still?
Are you still doingphysiotherapy now or are you
doing this full?
Speaker 2 (11:47):
time.
So this is full time.
This is, yeah, this is thething that I'm going to just go
deep for a second.
So there are so I'm an earlyriser, so I could do like this.
Last night I had two nights,two hours of sleep and, aside
from having my daughter and thatbeing a very difficult thing
because I'm an early riser toget the rest I need.
The rest.
Food is the only thing thatcould lure me out of bed besides
(12:09):
my daughter.
That's deep for me and so forme, if it's that thing that's
calling me, I get to answer thatcall Absolutely.
So, to answer your question, Ileave a physio for the amazing
professionals who are still inthe field doing their thing.
Yes, I don't believe that thatis my gift to give the world any
longer, but I still get to be aphysio as a mom, like when my
(12:30):
daughter needs that physio hand.
Yeah, yep, she gets that.
Speaker 1 (12:34):
So what's been like the most satisfying thing, I
would say, for you in thisentrepreneurial journey?
Speaker 2 (12:41):
I think it's the art of creating something out of
nothing, because I think thattakes an amount of courage and I
think it is meeting yourself inthe face, because I think we
definitely live behind screens,yeah, and I think that's a great
divide.
But when you fall short, orwhen you plan something, when
you have to be as responsible asyou get to be as a business
(13:02):
owner, it's like, oh, hey, sis,there you are, like, oh, this is
who you are, okay, nice cuz.
It's like Lauren Hill said,like you get to reintroduce
yourself to yourself.
Speaker 1 (13:11):
It's like that.
I forgot about.
She said that yeah it's thatevery day, yeah, yeah.
And I guess when you first kindof came out like did you test
it, like how did you build yourcustomer base?
Speaker 2 (13:24):
That's so.
I knew nothing about businessback then.
I was just like I like to cook.
I hope you like to eat lessever, but I was one of those
things where family you know infriends would just like like
teaks.
This is something that actuallyI had a co-worker that was like
take a respect, I think in thewrong Field, like cuz I used to
bring stuff to work and she waslike I think you don't need to
(13:45):
be here.
Speaker 1 (13:46):
I think I was so offended.
Oh, I thought I thought you'resaying the other way around.
Speaker 2 (13:50):
No, no, no, I would take food as like you know, and
and she'd be like, yeah, thanks,antoinette.
But I was so offended like kindof like, oh my god, what is she
?
And but she was right and shewas just like I think.
I think she just sensed that Ihad a far, Like a far for food
like I needed to be doing that.
Yeah, okay.
Speaker 1 (14:07):
I love that because sometimes you know, when we're
in full-time positions, thatthat push and pull of whether to
do, whether or not you knowit'll go all full-time or to
stay can be really difficult tokind of Grapple with right and
kind of get in that even thoughyou were offended by it.
But looking back on it now shewas right.
No, absolutely.
Speaker 2 (14:28):
And so, like I think, even going back to the original
question is like something thatbusinesses taught me is that
and it's a beautiful quote noone can trigger if your guns not
loaded.
So my gun was obviously loaded.
I already knew that I wasn't.
I mean, it's not that I wasn'tsupposed to be there, but I got
to transition and she reallyjust Ignited what I already knew
, and that's the only reason, oronly way, someone can actually
(14:50):
offend you.
Speaker 1 (14:50):
Yeah, it's true, you know what I mean.
But so, as a kid right Like,did you were you always into
food as a kid as well?
How has this evolved as you'vebecome an adult?
So I would say I was always acreative.
Speaker 2 (15:03):
As a child I Just knew food like wilted vegetables
, like laying there looking sad.
I mean, you know my family cancook, don't get me wrong.
But we knew food in a particularconstruct.
Yes, and I knew food in thatway, like bringing out that I
knew my Nana would do.
Her salad was was a piece oficeberg Tomato and a dollop of
(15:24):
mayo.
She said, good to have a goodnight like that's a salad, right
.
So I wasn't really a foodiegrown up.
My mom blasty goat.
She started to introduce thingslike Sweet potato for like our
potato salad and she was likethis is, but I never liked
simple food.
Even as a kid, I never likedsimple food.
I always liked layers andtextures.
I didn't know how to articulateit, but I always liked to
(15:45):
experience different food.
Speaker 1 (15:46):
Got it Okay.
So that mean because I alwayslike to know, always ask people
you know, like tell me about youas a kid because I feel like it
shapes us, since you kind ofwho we are today right and
obviously that just.
I don't think that's.
That's what it is.
Yes but sometimes when you kindof look back now, as yourself
as a child?
Do you look back and be like,hmm, this is kind of where this
came from, or where you are now,like literally?
Speaker 2 (16:08):
Like, honestly, this is like if I could have like
churn up this way at eight, Iwould have, and I think in my
own way I probably did.
But I just remember being at,like being in middle school, and
I remember, like the majority,like we would put on like little
shows and Like the majority ofthe girls would be like dancing
to a leader of like a leaderwith the crop tops, and it's
been a long time and I would bedoing a whole African dance
(16:30):
somewhere else.
So I was always like I wasalways ready to trailblaze, I
was always ready, ready tograpple with who I actually was,
and I was always ready toTransform and to gift and to
evolve.
Speaker 1 (16:42):
I think even at a young age.
So, but with that right, doingthose different things, was that
challenging growing up like?
Was that something that peopleand Forgive me, obviously we can
, you know, edit sort of thistoo much.
Whatever, because we didn'tspeak about this but was it?
Were you ever like mistreatedor bullied for being you
authentically, authentically you?
Speaker 2 (17:01):
oh my gosh, I feel like I'm being moved right now
because let me just side note asa mother, that's the one thing
that I when I think of mydaughter, I sometimes I'm like,
oh my god, I hope someone nevermakes her feel that way.
But you know what?
So funny.
I think my antidote for thatwas confidence, that I was
absolutely okay, like so.
I grew up as a Prince fan,prince the artist, that is okay.
Speaker 1 (17:24):
Yeah, so that that should tell you everything.
Like my dad they're still to us.
Speaker 2 (17:29):
If you want over purple, wear it.
If you want to rebelle, bottomswere that like?
It was never an issue for me toCompletely embrace my
difference.
Speaker 1 (17:37):
So I don't think.
Speaker 2 (17:37):
I was ever bullied at all.
I was never a bully, but Idon't think I was really have a
bully right after me for, like,they knew to expect that from me
.
Speaker 1 (17:44):
Yeah, I think which I think it's really good.
But the you hit the nail on thehead, though, with the
confidence bit right and.
Your family, I think, alwayskind of instills that like if
you are at home and you're beingchallenged to be who you are
and to be different and it'srewarded in those environments.
You actually, when you want you,step out.
You don't care, no, right?
So actually love that.
You said that because mostsometimes, when kids are,
(18:05):
especially nowadays, whenthey're different and they're
not following the traditionalpath of whatever we are telling
people they should be, you know,sometimes they're not treated
the same.
But I love that you had theconfidence enough that it didn't
matter.
You know what I mean, andpeople loved you for it.
Anyway, yeah, I'm grateful forthat too.
Yeah, I'm grateful.
So tell me about your mom anddad, like, how did they
(18:26):
influence who you are?
Speaker 2 (18:31):
So my mom.
If you look any definition ofsweet, there she is.
Speaker 1 (18:35):
Oh, she is a powerhouse.
Speaker 2 (18:37):
She's been through things that you could never
imagine, but she is, I think,really in the other life.
I really think she was mysister, so she, we kind of have
that relationship like hey, likethat's that's her, but she's
always instilled in me To knowwho you are.
My dad, like born in Jamaica wetalked about that before we got
on camera.
Yeah, he's chosen alternatelife and and part of my being in
(19:00):
this space completely welcomesthat until he figures Whatever
his path is gonna be.
But certainly when we weregrowing up in and we were in
that prime place in ourhousehold, he would the mantras.
That's where I learned aboutmantras.
The biggest room teaks is whatthe room of improvement he like
the air is much fresher, we'reat the top, like.
He was just amazing inembedding those principles in me
(19:23):
.
So, and Then also the disciplinepiece.
Like anyone who knew me and mybrother growing up was like they
eat at a certain time.
They do this at like thevegetables or like it was a very
disciplined.
I remind me of Serena Williams,his father if you could think
of who he was.
My father, yeah, that's who hewas.
Yeah.
Speaker 1 (19:40):
Well, I mean, we're Sydney and households right, and
my grandmother is Jamaican sovery regimented.
You know, school is veryimportant.
Education is very important inthe actual curriculars are very
important.
Building out very well-roundedpeople, yes, and wanting better
for your children andgrandchildren than what was
provided for you is you know, isParamount right, and to get
(20:03):
those things, discipline isPreached, you know and rocks of
it, exactly so.
I totally understand.
I can definitely Empathize withthat and how that kind of goes.
Obviously I didn't get it asstrong, got it Well, because
obviously my dad is, you know,the next generation there and
it's me, but my grandmotherspends a lot of time with my
grandma growing up and so Idefinitely understand that.
(20:24):
And the, the Jamaican way ofraising children is very unique,
yes, but I feel like it's alsovery, very proven to right to be
successful in some ways.
Yeah, you know we tweak certainthings, you tweak certain
(20:47):
things but, that foundation ofdiscipline will never leave it
right.
Speaker 2 (20:51):
Yeah, it's.
It's the way that I can do a20-hour day and come here and be
like I'm ready, yeah it's thatit's.
It's true.
Speaker 1 (21:00):
Yeah, so okay, you spoke about going into school to
do journalism.
Like where did that come from?
Like you just like to write, orjust the storytelling of it, I
think you live in my brain alittle bit.
Speaker 2 (21:10):
Yeah, because what I say is I'm a food storyteller.
Speaker 1 (21:13):
Yes so.
Speaker 2 (21:14):
I have always been infatuated with words, never
afraid to learn a new word and Ithink it was the storytelling
piece but also back who I was atthat point in time, like what
is something structured that Ican do something with?
I've learned now thatcommunicators actually garner, I
think, the most power in theworld, like whether you say an
(21:34):
athlete who communicates throughtheir movement, or someone like
Eric Thomas who communicates asan actual communicator, or
someone like me who communicatesthrough her voice, or
communicators actually move themasses.
So maybe I knew that back thensubconsciously and just didn't
know again how to articulate it.
But yeah, I think it was.
Yeah, I think that's what itwas.
(21:54):
Maybe, knowing how to be a foodstoryteller.
I don't know.
Speaker 1 (21:57):
Because I was going to say do you think, looking
back on it now, because I thinkthe evolution of
entrepreneurship for most peoplebecause now it's like being an
entrepreneur is really coolright.
But, most people, like before,were either thrust into being an
entrepreneur or they worked atit side by side with something
else.
Like, do you ever look back?
Because I think for me andLaura other people that we know
as entrepreneurs you kind oflook back and like I probably
(22:19):
could have just gone out andbeen an entrepreneur at this
point, or if you were pushedinto being an entrepreneur, then
that's different.
But like, do you look back nowand think maybe I could have
done this at a different time orI could have done it sooner, or
how do you feel about that?
Speaker 2 (22:36):
I'll go back to what I said about the tapestry.
I think every single thing thatI went through in life prior to
this moment was what wasrequired to be who I am in this
moment.
So if I hadn't done thejournalism, would I have learned
about southern biscuits?
Would that be a staple for AidaDay?
Don't think so, right.
If I hadn't gone to Jamaica,would I have learned about green
(22:59):
seasoning, those things likethat?
So I try to live in a way whereit's like everything is
tapestry and of course, I canonly connect it.
I'm looking back so I don'tthink I could have did it sooner
, and I also think my daughterwas the reason why I decided to
make that change, and my husbandto be.
Of course, he's an amazing andsupportive and a visionary right
(23:20):
, but had I not had thatcombination, I don't know that I
would have the strength, if I'mreally being honest with you.
Speaker 1 (23:26):
That's interesting to know and I think that that's
great right.
I think so many times as anentrepreneur, you pull from
every resource that you have,right?
And then I was somewhere onetime, in Pinky she was talking
about you know.
Speaker 2 (23:41):
Have you just cut a?
Speaker 1 (23:41):
samurai, yes, come here.
Yeah, we're talking about her.
Speaker 2 (23:48):
This is a living asylum.
Speaker 1 (23:48):
Yes, so I've actually been on, so she'll be on soon.
Yes, love her.
And so she was speaking on apanel and she was saying when
people say CEO as anentrepreneur, it's really chief,
everything, officer, right.
And so I always say that and Ialways make sure I give her the
credit for it, because it'sactually really true and you
(24:10):
don't.
I wish sometimes you could gettogether and just give all the
information about being anentrepreneur to new
entrepreneurs, right, and justbe like do this, so you do not
do this right.
And it's so crazy because beingon is all encompassing of your
life.
Speaker 2 (24:26):
It is, and I think, as much as we would want to
garner that, do this.
It is so different foreverybody.
Everybody is so true, like whenwe say nobody ever tells you, I
actually I get the statementbut I try not to ever say it
because I know that everyone'sexperience is different.
So if I, for instance, as amother, someone said X, Y, z for
(24:47):
breastfeeding, what if that'snot your journey, so then you've
actually swallowed the anxietyfor no reason.
And, lastly, we need to beswallowed in anxiety for no
reason, exactly soentrepreneurship will already
give you that.
Yes exactly so it's good to justabsorb it as it comes,
absolutely.
Speaker 1 (25:03):
I totally agree with you on that as well.
And then I just I love thatyou've gone on.
You've done this becauseeveryone in Bermuda would be
very much like the food businessis so saturated here and
catering and all those things,but you've still, you've found
your niche right and it'sworking to be very successful
for you.
But did you hear?
(25:23):
A lot of that when you wereinitially trying to go out, or
was it always very supportive?
Speaker 2 (25:29):
So of course I heard a lot of that and most of it was
in my own brain.
Most of it was in my own brainand my own person Can be just
pinky real quick because she's amentor and a great friend.
She sent me a real love likethis dope truck in Cali
somewhere and it was like a real, but it was like a voiceover
that said like, but I shouldn't.
And it was like they wasscooping all this ice cream and
(25:51):
they were just doing all theseamazing like entertainment
things with this food item andthey were like but you know what
, someone else already did this.
But if Snickers Alva said KitKat's already there, what name?
Snickers?
Ok, and I think part of thepoverty mindset which I get to
acknowledge and also move fromis that there is enough for
(26:11):
everybody.
Because, guess what?
No one can do it like Deshae, noone can do this like you can.
Oh, I appreciate that.
And they're after golden skinand all that.
No one can do that.
Right, Looking beat, I justlaid, but also no one.
I'm sorry, but also no one canplay in the way that I can play,
(26:35):
because no one had my childhood, no one has my family like
circle, like they.
So I get to to have theextension of me be portrayed and
like as the portrait in the waythat I would, and I I get to
release the doubt of thatsomeone else could do it Like I
can and that there's not enough.
Everybody there's.
Enough is to go around.
(26:55):
It is we forget that.
Speaker 1 (26:57):
Yeah, absolutely love that.
Ok, and so because we have somesomething cool that we're going
to be talking to everybody elseabout at the end of the show,
so, as we kind of like wrap upthis side of it before we go
into this, right, when you thinkof like inspiration in your
life and how you have donedifferent things, like who or
what would you say, has beenthat for you Just in life in
(27:18):
general, not necessarily on thisjourney but just in life, my
inspiration.
Yeah, it's greatest inspirationYou're really you're.
Speaker 2 (27:27):
you're tapping into the in the city Hot shot.
Speaker 1 (27:30):
That's what you're doing.
Speaker 2 (27:31):
Uh huh, these strings , these strings.
You know what I've been doing?
Quite a bit of childhoodmeditations, ok, and just really
trying to tap into thesesomatic like calm in my nervous
system and you know, come in outof the Paris and pathetic and
the fight in flight when I don'tneed to be there.
And I think in doing thechildhood work I've recognized
that and I'm not going to cry.
(27:52):
That's what I'm not going to doin the show, ok, I'm the person
that I, I'm inspired by and Iwant her to be seen, is my child
self.
That's the person that I'mworking to please, to show, to
give her a voice, to let herknow that she is absolutely
amazing.
And I think when you do thechildhood meditations and you do
(28:14):
the childhood work, is this onemeditation where you actually
sit with yourself, now, yourfuture self, my future self.
She's dripped, she's drippy.
I live for her.
I don't even know if her name'sTika, like she is, she's given
Iris Apfel in all the ways.
But then this beautifulfive-year-old self, and they
come, they come in a room andwhat happens is the two of them
(28:35):
are so proud of who you are thatI go back to that and say
that's my inspiration.
Of course I could say mydaughter, of course I could say
my hubby to be my family, myamazing mother.
Those are just givens.
But if I really think about,like the why, it's really about
going back and making sure thatall those versions of myself and
that evolutionary process, thatthey're all succinct and
(28:56):
they're all saying like, yes,mama, you did this.
Yeah, I love that, thank you.
Speaker 1 (29:02):
I've never heard that in that way.
And it's so important becausesometimes getting inspiration
from yourself is okay, and Imean sometimes people say, oh, I
don't compete for anybody, Ionly compete with myself.
That's pretty much the samething right and evolving from
yourself and being bad.
I know what you want to be aswell.
I think it's also reallyamazing, absolutely, and doing
(29:23):
that work to heal that in achild too is also.
It's a big thing, right.
Speaker 2 (29:28):
And can I just say one thing?
I think it's because and Ilearned this recently is if we
don't heal that part ofourselves, she shows up.
And let me tell you how thatrelates to business.
If I have a client that's maybegiven me a tough time or I
shouldn't, because that's victimtalk If I'm having a difficult
circumstance upon me with aclient or whatever it is
sometimes who shows up as aperson that you don't want to
(29:49):
show up, which is thefive-year-old, but because we've
neglected the five-year-old, wesay you can't come up, but then
she comes up anyway because sheactually has the power.
So the person that you don'twant to show up as the
five-year-old because she hasthe power.
So if you show her that she'swelcome, show her that she's
healing, show her that she'sokay, through the work, through
the artistry, through theportrait, through the products,
I get to involve her so that Iget to show up as the best
(30:11):
version of me, so that she don'tshow up with a client that I
don't want the client to see her.
Speaker 1 (30:16):
You got what I mean, there you go.
No, I totally get it and Ithink that that's really
important, especially whenyou're doing, when you have a
product if you have a servicesometimes too, but in this
you're product and service-basedright, so you've got to do both
and you've got to be able to dothat.
So, no, I actually like the wayyou kind of brought that in,
because you don't really thinkabout it in that respect when it
comes to business like healing,you know that childhood trauma
(30:36):
potential.
I'm not saying this what youmean, but you know what I mean
childhood trauma generationalcurses all of those types of
things right Like the work thathas to be done and how you
choose to do it.
Therapy, whatever the workyou've got to do that work in
order to be better as this bigself.
You know what I mean and Ithink that that's really
important.
It's a dawn payment 100%.
Ooh, I love that.
(30:57):
I'm gonna steal that one, okay.
So before we leave here and wetransition into kind of the next
portion of it, I feel like,yeah, I'm gonna do this now.
So last question we always askeverybody even though we're not
done, but last question wealways ask everyone before they
can leave the couch kind ofthing is what do you want to be
remembered for right when you'reno longer here?
(31:18):
And this will be a very longtime for me, like we are not
speaking anything else butlongevity on your life.
I like that.
When that comes around andsomeone says you know, tika
Adniss right, what do you wantthem to say about you?
What do you want thatremembrance to be?
Speaker 2 (31:35):
Oh, my God feels, wow , I'm just gonna, can I just
wrap it.
I'm gonna take you say rapidfire, but I'm gonna give it back
to you.
Speaker 1 (31:45):
Can I do that Okay?
Speaker 2 (31:45):
okay, yes, I'm brazen , philanthropic, fabulous,
gorgeous, a connector, juicy, acreator, intelligent,
overstanding, wise,revolutionary, peaceful.
Speaker 1 (32:12):
Okay, all right.
Well, we are not done, guys.
We have something else comingup.
But thank you so much for thisportion of this interview.
I am so grateful that we'vebeen able to do this, but as we
kind of evolve into the nextpart of it, which will kind of
take a break and kind of resetbut in business there's
evolution right Of starting withthe nods and then the catering
(32:35):
and so curating of tables, as Ilike to call it.
So now you're evolving intosomething else.
So tell me a little bit aboutthat before we actually show
everyone what it is.
Speaker 2 (32:45):
Yeah, I've, officially.
You live in my head at thispoint.
So I think the peace and maybethis is a point that maybe
people have never heard- before.
And yeah, just saying it outloud for the first time, I guess
, is I really want to touch theglobal stage with food and
that's actually really bravingme to say that out loud, because
you've actually declared itright and I think that's what I
(33:08):
want to do in this amazing space.
I want to be doing like whatRachel Ray and Roy Choi.
I don't, I don't see why thatcouldn't come out of this
amazing rock.
I don't see why we couldn'tconnect on a global stage with
food.
And I have the opportunity witha local beverage company of
curating some events, the firstone being in December.
So I'm extremely excited whereI get to like whip and flip and
(33:30):
be myself and shimmy and dip andcome up again but also elevate
the palates and involve peoplein how we can approach Turkey
differently.
Yeah, because what's tired ofthe garlic pod, what's tired the
truck is tired of it and what'stired of eating it?
I agree, and I think we canlike, I think it's time.
So I would really like to touchthe global stage as a food
(33:52):
storyteller.
That's actually like the nextpiece and the next project.
So I get to figure out how Iget on the plane and how I get
the traction and how I connect.
But yeah, it would for sure bethe curation of the storytelling
piece of, you know, eventspaces and then, of course, the
products, getting that ininternational spaces as well.
Speaker 1 (34:10):
Absolutely.
And then what we're going to betalking about today, tell me
about that?
Oh, yes, exactly.
Speaker 2 (34:15):
Yeah, so new product alerts.
So we have curated.
So I listened to my customersand not everybody wants to
divide the time and maybe noteven the funds for an 88
experience, and I'm not mad atyou.
Of course I want to create aspace for that, but what I did
was I took that and I say itagain, I'm not going to turn out
(34:36):
my nerves at it how do Iactually involve that target
audience of mine?
Okay, when I posted it, they'renot like can I?
When I post auditory, like canI?
So what I did was I took likesome staple items that I would
curate for a spread, for anactual private client, and I put
that in a box name because Iknow you probably want to know
about the name.
So we've titled that one waitlist, which I'm really proud of
(34:58):
because, well, you'll see themessage in the box it's W8 list,
right?
So part of it is that it is abespoke item.
It is an item that I get tohave people commune and be comfy
around and it's not meant to belike just on your own.
It's supposed to be somethingthat you cut and you share and
we'll talk through, like, all ofthe intention behind it.
But it's a wait list box andthat we get.
(35:19):
That's what we get to eat today, all right.
Speaker 1 (35:21):
All right, guys.
So we, what we're going to dois we're going to reposition,
we're going to open up one ofthe boxes.
You're going to walk me throughthis experience.
I'm going to taste all theproducts as Chika kind of walks
me through it.
And, as always, thanks forspending some time with us today
.
If you want to learn more aboutthe products that you have,
working people for moreinformation, yes.
Speaker 2 (35:40):
So there will be primal coming out very soon, so
I will have a website.
This is one of those momentswhere you just feel proud,
because who thought I would havea website?
But we have a website throughShopify that'll be dropping
within like the next week.
Okay, perfect, instagram eightand eight, eight and eight.
Speaker 1 (35:53):
All right guys, as always, thank you for spending
some time with me today andwatching hustle heart podcast.
Alright guys.
So, as promised, we arelaunching the lovely await list
by 8.
At 8, with our lovely earnum,is Tika Adnes here.
So this is the lovely box thatwe spoke about in the episode.
Okay, and what we're going todo is we're going to unbox.
(36:14):
Oh, I feel like an influencer,you know, like they do all the
unboxing, you feel like what youare.
Speaker 2 (36:18):
Come on out.
Why don't?
Speaker 1 (36:21):
you do sweetest.
Ooh, a little chocolate already.
Speaker 2 (36:24):
There we go.
That's what we want.
Speaker 1 (36:25):
So this is what the box looks like once you open it.
Okay, there's everything in it,alright, so let's walk me
through what we have here.
Speaker 2 (36:34):
Okay, so, as we talked about, this is meant to
be taken items from an 8 at 8spread, and bring it to your
home, so you can party and doall the things you need to show
us in the comfort of your home,love it, but I like to have in
person.
I would usually speak the menu,but we actually have a menu card
.
So menu me and you, becauseit's just the touch and so
(36:59):
there's a message, also becauseI want people to have a vibe
when they eat it.
So, with a soul action girl,you wait because you are worthy.
Speaker 1 (37:05):
You are not worthy because you wait, because we
gotta go deep right, but it'sweight, but it's w8.
Speaker 2 (37:11):
Like weight, yeah, so , and then also, just before we
get into it, there's adefinition.
So we'll get to that, but it'sa collection of culinary items
that perform and balance on theoral palette.
And then to retreat from time,space.
Reality for the Spook culinary8 at 8 experience.
Speaker 1 (37:26):
So when someone orders this box, they will get
this they will have everything.
So here's the definition.
Here, guys, we'll have all, andthis is what the box will look
like, and the scan code as well.
Speaker 2 (37:35):
Love it.
Speaker 1 (37:36):
Yes, okay, all right so dish one, dish one Wait wait,
I mean I'll go move the hand.
I'm sorry.
Yeah, I am.
I'm also going to hide.
Speaker 2 (37:47):
So dish one is what we call rock sand.
Speaker 1 (37:50):
Okay, right, so like a rock.
So you said about it.
Speaker 2 (37:55):
Okay, well, for D.
So this is really meant to be.
So.
It's a donut, it's a savorydonut, okay, because?
Speaker 1 (38:01):
why not?
Speaker 2 (38:01):
Yeah, that's kind of like in my heart space, but it
is meant to pay homage toBuridian soil.
Everybody loves bacon, okay, Ibelieve.
And so we've done a wassy baconjam when do they do that at?
And then we've done I've donefor you no lobster, but we have
a house lobster and auto chokedit.
And then we've done a crèmebrûlée on top of the Parmesan
(38:22):
crisp.
So that is going to be thisdonut here.
Okay.
Two is bashment.
If you don't know what thatword means, I don't know how to
tell you bashments, bashment,bashment, potter, uh-huh,
clayhouse, what happened?
So that one is going to be yourother jumbo house donut.
Okay, everything made fromscratch.
So you have a local spice leafcustard People even know that we
(38:44):
have spice leaves, but likeit's a really beautiful aromatic
to use in cooking, so you havea spice leaf custard.
We have a mirror galaxy glaze,and I didn't do honeycomb, but I
also did some chocolate lips.
Speaker 1 (38:54):
I thought I'd do that in space.
I thought that I was like thislooks like a little mm-hmm you
got it Mm-hmm.
Speaker 2 (39:00):
And then this one is called Indo Right.
Speaker 1 (39:02):
So Indo Okay, yeah, so.
Speaker 2 (39:04):
Indo, so literally Indo.
Speaker 1 (39:06):
But like you know you might want to have a little
glass of one little Indo.
Oh, I like that.
Yes, yes.
Speaker 2 (39:11):
So my heart desires to make a savory cookie, because
adults, we don't always wantsomething overly sweet.
Yeah, too much.
Speaker 1 (39:16):
So we've got to keep your sugar.
You're making a really savorycookie.
Keep your sugar bomb, keep yoursugar bomb.
Speaker 2 (39:23):
So this is the savory cookie.
We've done a miso sesame ripple, that's a black sesame.
We've done brown butter, whichmakes life entirely better.
We've done dark chocolate likechocolate, sea salt, and we've
also done a caramelized whitechocolate which behaves as a
caramel.
So that's going to be an entireparty right here.
Yeah, do you know Foxy Brown,do you remember?
Speaker 1 (39:44):
her rap.
Yes, you're a rapper, yeah, solast one.
So you said it like it was atrivia question there you go,
there we go, because it is.
I was like wait, it's likethat's me.
Yeah, it's like there you goGot you.
Speaker 2 (39:53):
So last one is called Il Nana.
Okay, so behave.
So this one is called abillionaire bar.
Yeah, so that's going to be ahouse short bread, that's going
to be a black rum, caramel and24 gold carrot popcorn.
Speaker 1 (40:07):
All right, so let's start there.
All right, let's do that.
Speaker 2 (40:11):
So, in order to you know, this is meant for you know
a couple to enjoy, women toenjoy amongst each other a group
of people whatever it is.
But we always like to have anethos.
So you're cutting to.
This is called a cut, connectand conquer to.
Because we're going to cut,we're going to connect.
Speaker 1 (40:27):
They always got the low liners, and I'm here for it.
It's a sprinkle.
Speaker 2 (40:31):
So it needs to be a little bit thinner.
But we're going to work at thatand see if we can just slice
into whatever.
You could probably just bitethat one If you're going to stop
with Il Nana.
Speaker 1 (40:38):
Okay, you can whatever so.
Speaker 2 (40:40):
Il Nana is going to be the billionaire bar.
Speaker 1 (40:45):
Okay, yeah, all right .
Oh, look at this guys.
Oh, it's like a little pie cut.
It's like a little pie cut, soit's shortbread and then black
rum caramel.
Speaker 2 (40:57):
This is what we go for.
The salivation Okay, we have abeautiful black rum caramel in
the middle and then we have achocolate layer, so we've done a
tempered chocolate and then wehave a candy popcorn.
Okay, and then it has a littlesprinkle, so not sharing in
there as well?
Speaker 1 (41:15):
Okay, so one bite.
It's one bite because you wantto be able to Okay, all right,
yeah, you can do it Okay.
Speaker 2 (41:20):
From beside.
That's how you know your foodie, because you said you're going
to make sure you succeed.
Mm, hmm, mm hmm, that's good.
Speaker 1 (41:29):
Thank you, this is good.
Thank you, mm.
Hmm.
Speaker 2 (41:37):
Take a piece from your bottle.
Speaker 1 (41:38):
It's very good, thank you.
That was very healthy, but youwant some.
It's just like not today.
Speaker 2 (41:46):
Mm, hmm.
Speaker 1 (41:48):
Now you got to have some of this.
It's real good.
Speaker 2 (41:50):
I'm not taking a bit from you, so this is one of your
hands.
Speaker 1 (41:52):
You can Take one.
Okay, I'm off to stop becauseOkay, okay, but it's for you, so
you can come back.
Speaker 2 (41:58):
No, no, I'm going to make sure I try everything.
Absolutely Okay, this is how wejust hold you in the same spot.
Speaker 1 (42:02):
All right, okay, so let's go to the next one.
Speaker 2 (42:05):
All right, so the next one is going to be Roxanne.
Okay, so that's the pretty mucha soft and turf dinner that's
pretty good with that.
Speaker 1 (42:10):
Okay so, ooh, a little soft and turf.
Soft and turf, yeah, I love it.
Okay so, this one here.
Yeah, all right.
Speaker 2 (42:16):
Yeah, so you see the drip on that, yeah.
Speaker 1 (42:18):
Ooh, that's the artistry.
Yeah, I love you so much.
Okay, I love you too.
All right, so try and cutstraight on the middle.
Yeah, okay, I'm going to justdo on the side, yeah.
Speaker 2 (42:29):
That works.
Speaker 1 (42:33):
We got it.
We got it, we got it.
Okay, yeah, see, doughnutstender, you just got to put your
back into.
Speaker 2 (42:38):
You do.
That's all right.
I'm all right with that.
Speaker 1 (42:40):
Can you just show them the layers, Would you mind?
Ooh yeah.
Can you see the erasure, theearpockets and that?
Yeah, so what's in the center?
Yeah, so that is a artichokeand chateau dip.
Speaker 2 (42:53):
Oh, it's a million different cheeses, but it's
artichoke, yes, okay, artichokedip at heart.
I have a good artichoke.
We should have an artichoke off.
Speaker 1 (42:58):
Artichoke dip off.
Speaker 2 (42:59):
I'm ready.
Speaker 1 (43:00):
I make a sick artichoke.
You can Spinach and artichokeyeah.
Speaker 2 (43:03):
So I usually put spinach, but I wanted to give it
a little elevation.
I'm not that spinach doesn't.
Speaker 1 (43:10):
but I'm serious, I'm ready.
Speaker 2 (43:11):
I'm going to always be her.
I see like you might walk inand see me her tomorrow.
I say you play games.
Okay, let's go.
Let's go, make sure you getthat cranberry layer though I'm
going to put it right here yes,To get that crunch to chew.
Speaker 1 (43:22):
Yeah, yeah, I got you , babe Okay.
Speaker 2 (43:30):
At the back of the jawline.
Speaker 1 (43:33):
Mm-hmm, mm-hmm, mm-hmm, mm-hmm.
Yo, I hope my train is notwatching.
I'm been in the gym for twodays.
Girl, I'm warm, that's allright.
That's a lifetime boss, youknow?
Oh, this is amazing.
Thank you, mm-hmm.
Here you go.
This is delicious, thank you.
So a quick question though.
Speaker 2 (43:53):
Could this be warm.
It could be anything you wantedto be.
You could have the cheesedripping and oozing out if you'd
like.
This is like your world right.
So if you have girls over, ifyou have someone to put,
whatever it is, you can plate ithowever you want to plate it.
Speaker 1 (44:07):
Yeah, I love it, I love it, and on top is the palm
crisp.
Speaker 2 (44:11):
Yeah, so that's a palm crisp, mm-hmm.
Speaker 1 (44:13):
All right, I'm sorry I forgot more.
Let me control myself oh yeah,this is mine.
Okay, Let me go double diplater.
All right, cool, all right.
So next we have so this is Indo, okay, indo.
Speaker 2 (44:26):
So that's going to be your savory Miso Sassini Ripple
Cookie.
Ripple because ripple meanssomething to Braumidian people.
Everyone knows the chocolateripple from down with tip on
front street.
Speaker 1 (44:33):
Do you know that chocolate ripple is like a
Braumidian thing?
I do because I study food?
No, obviously, yeah, no, butnot.
Speaker 2 (44:40):
I mean no, because I'm going to make you eat and
I'm like.
Speaker 1 (44:43):
I feel like a little chocolate ripple.
They don't know, no, they don'tknow.
Okay, so we're doing what'sIndo Indo.
Speaker 2 (44:49):
All right, let's go.
That's like glass of wine, likewe need sesame on top.
We got the striations of thedark Love.
A little savory too, all right.
Speaker 1 (44:56):
We're trying to again .
Yes, okay, I think we didbetter.
I think two of them.
I thought this is good.
You got to give it a little,you know, but that's all right.
You'd have to do it if it was aknife.
No, I like it.
Yeah, thank you.
Yeah, let's do this, all right.
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Welcome to Bookmarked by Reese’s Book Club — the podcast where great stories, bold women, and irresistible conversations collide! Hosted by award-winning journalist Danielle Robay, each week new episodes balance thoughtful literary insight with the fervor of buzzy book trends, pop culture and more. Bookmarked brings together celebrities, tastemakers, influencers and authors from Reese's Book Club and beyond to share stories that transcend the page. Pull up a chair. You’re not just listening — you’re part of the conversation.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com