August 20, 2025 • 46 mins
In this episode of TMHF, we sit down with Dusty Wahl, the founder of Cosmic Coffee, a beloved café in Northeast Minneapolis that’s become a cornerstone of community and connection. From his roots in Mahtomedi to running a thriving business in one of Minneapolis’ most creative neighborhoods, Dusty’s journey is one of passion, resilience, and the power of people coming together over a good cup of coffee.
Dusty shares the story behind Cosmic Coffee’s inception, his hands-on approach to running the shop, and how music, culture, and community play a huge role in shaping the vibe at his café. Plus, we dive into how his mental health background and entrepreneurial spirit come together to create more than just a coffee shop — it’s a space where relationships are brewed, just like his coffee.
From navigating challenges in business to fostering deep community connections, this episode highlights the magic of small businesses and the personal touch that makes them thrive. If you’re a fan of great stories, great coffee, and even better conversation, this episode is for you.
Join us as we explore the flavor, heart, and hustle behind Cosmic Coffee with Dusty Wahl!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
So another thing, that's why it's it's a good mediable size
too. Yeah, I don't want to eat a
burrito this big. I get pissed off at Chipotle,
right? Yeah.
I don't want to put my face. In your I don't.
I should never open my mouth that wide.
(00:43):
Got these lanes running for the border.
The talents and Mr. Porter keep it flowing like it's water.
Here we go here we go creeping to below speed.
Is it him and his friend sittingin the nose?
Please play it cool. He is special just because he's
on TV. Everybody's hands up acting like
they know we what's going on. Beautiful people.
Welcome to another episode of the Taste Music Here food
(01:08):
podcast show the destination forall things food, music and
culture and how they all connect.
Today we have an amazing, amazing show for you.
This guest here. Let me let you know what.
Let me let me do them justice, OK?
My guest today is in the embodiment of community and
(01:30):
craft. Born in Motto, Midai, Minnesota
and now pouring his heart into every cup at Cosmic Coffee in
Northeast Minneapolis, he's a man who turned a simple passion
for food into a thriving local cafe that's quickly become a
neighborhood staple. You may not have known it, but
he is also a mental health counselor, a candle maker and
(01:52):
yes, the hands on barista behindthe counter serving up coffee
with a side of genuine connection.
His journey from dreamer to coffee shop owner wasn't an easy
one, but it was fueled by passion, creativity, and a whole
lot of heart. From German shorthand pointers
to coffee beans, from neighborhood gatherings to
impromptu hot dog carts, this man is weaving community,
(02:14):
creativity, and care into everything he does.
Let's talk about the brew behindthe business and the stories
that make it all come alive. Ladies and gentlemen, get ready
to meet the man behind the cup, Mr. Dusty Wall.
Thank you. I appreciate you man.
Wow. Dang, that was.
You know what, I always listen, I think, I think First off, you
(02:39):
know, full disclaimer, I I did have to look up how to
pronounce. I know I'm going to butcher
this. I got, I got.
So where in proximity is Monomita?
It's like by White Bear Lake andStillwater there you go over in
that area, yeah. When I looked it up I saw like a
(03:01):
billion videos of people butchering it.
Like it's very like a thing. Yeah, for sure.
When I was actually when I was akid, I what ended up in a is it
like I was like 6 years old and the cops ended up bringing me
home and they were it was everything was.
Just another story that's. Another show, yeah.
Everything was fine. It was nothing.
No. Delete but Essex OK hurt.
Hurt babysitter got sick and we needed to get home and she had
(03:24):
to go to the hospital. So yeah, yeah.
Anyways, they were looking therelike where the hell they go in
the back? Where the hell is Madameita?
And I was like, I, I'm sick. I.
Don't. Yeah, you know what I mean.
I want to tell you like and theydidn't ought to pronounce the
same thing, but it was like no one knew where it was or.
That's that's so crazy. That's so crazy.
So I, I had the the great fortune this morning to come to
(03:46):
the shop today. Yeah and I had I had a no meat
boss burrito, which was we were just talking about this little
camera was delicious in a Chai tea latte with oat milk and it
was for sure. Listen, so you're your shop is
the vibe of it is is very it's very homey.
So this picture like this, if you haven't been, picture a the
(04:10):
cozy, the coziest living room that you can think of that's
just super inviting and it has free Internet that you don't pay
for. And that's pretty much what you
have at cosmic coffee, Man, you,you, you, you've created
something amazing for the community and become so
entrenched in the fiber of the community.
So so do talk, talk to me. You know about the your origin
(04:34):
story, about how you you came tobe and how you know coffee wound
up being your your vehicle to community.
For sure, man. Yeah, that was coffee was never
that never the original goal. Food has always been my passion.
I when I was in high school, I got my serve safe through my
(04:54):
like food teacher or my like FCSteacher and pursued that.
Then after college I got I was in went into social work, just
ended up at a drop in center in South Minneapolis for the for
adult with mental illness. Coffee was nowhere in the radar.
No, no. There's nowhere around on that.
I mean, like, I was just like, just interested in that.
(05:15):
But in 2014, I moved to my neighborhood and there was a
coffee shop in there at the time.
And at one point it turned over owners or people operating it.
And it just, I was like, man, ifI ever got had a chance to put
something in that space, like that'd be really cool.
It's my neighborhood. I live here.
You know, it'd be crazy. And I never would have thought
that that was a possibility until I saw it happen one time.
(05:36):
You know, I was like, well, the stars aligned will cross that
bridge. You know, until then, every
place I worked in social work, Itried to incorporate food in in
some fashion, whether it was like for incentives at the high
school, I would bring a grill inand we'd cook for the kids, you
know, after they had a good week, you know, stuff like that.
And then at the drop in center, we served a meal every day.
(05:59):
So we had a cook there that was also a member of the drop in
center. And then my Co worker and I, we
got to oversee that, a lot of that.
And so then we also participatedin that, got the grocery
shopping. So we were making food for a lot
of people. And so that was a big angle that
I was interested in. And then during COVID, I just
realized that I really enjoyed the food side of things and
wanted to pursue that more. So I continue to get my food
(06:19):
manager's license and was work, we were working on a vocational
program actually to because we had a full kitchen, commercial
kitchen at the drop in center. So I was, we were working on
building something like that up.And at the same time,
simultaneously the coffee shop turned hands and became
available for lease. And so I was like, you know
what, see what happens, You know, I'll just talk to the
(06:40):
owners. And so from being in the
neighborhood hood, the owners living in the neighborhood as
well, I've gotten to know them from, you know, walking by and
seeing each other and being a customer myself of that spot.
Excuse me. And so then when we.
Yeah. So I started talking to him and
then the way that I wanted to operate things was it aligned
with what they were looking for to have someone fill the space
(07:00):
in. And so it was a really quick
turn around. I signed a lease in December and
then got opened up in February of 2022.
And so I from basically October when I like realized this is
what we're doing to February, I just learned whatever I could.
About immersed. Yeah, exactly.
Making coffee, you know, like the first time, yeah man, yeah.
(07:23):
That was a interesting journey because I didn't have any
background in that yeah. So that's that's how we got to
the coffee world. And then through that, I with
the space and everything, I wanted to have some sort of food
offerings. That was always on my mind.
One of the things I wanted to dowas make sure I had quick fast
food that was available to people to go for.
(07:43):
And and very affordable like youyou want you do know for sure.
But that was important to me as well because I everywhere you go
things are getting more expensive and so fortunately not
going to look like we did earlier.
There's my eggs haven't gotten up yet.
Yeah, that is that I use yet. So I'm fingers crossed on that
that that stays we. Just got to get some chickens
(08:05):
for the backyard dude. Right if.
We get some real eyes going on. Let me get.
Some hands. No, that's just a great story.
So it's, I think and you, you can correct me if I'm wrong.
It didn't matter what what the ending result or whatever the
whatever the thing you was goingto sell, what you were, what you
(08:27):
were opening was a gathering destination for the
neighborhood. For sure.
And that it was more about the people than the thing.
And so the thing that's heavily on the menu, that is not listed
on the menu is that. And that's how I felt when I.
Walked totally. So yeah, that's cool, man.
And like, yes, you know, you, you made a point.
So I, I, you know, I'm, I'm justone of those guys to notice
(08:49):
everything. So you made a point to obviously
speak to people as they came in,but you also made a point to as
people were leaving, you spoke to them about that when when
they left. And so that's that's somebody
that who who's, you know, reallyin tune to to the community.
So for sure commend you on that.All right, Dusty, yes, we're
going to switch things up a little bit right now.
So we're going to play a little game that I call this or that.
(09:11):
All right. Perfect.
All right, so this or that, basically, I'm going to give you
2 options and then you're going to choose from one of those.
Don't think too hard about it. All right?
Say whatever first, you know, wherever your heart lies.
OK, All right, All right, so we'll get we'll get it started.
Cool espresso or cold brew? Cold brew.
Cold brew. Yeah.
(09:31):
OK. All right.
Yep. Early morning grind or late
night? Hustle.
Oh, late night hustle Real. Yeah, dude, I'm not a morning
person. Which?
Yeah, I mean, would. I mean, you be right.
Like I said, coffee wasn't on them anymore.
These aren't my thing. I I.
Get you I get you breakfast sandwich or pastry.
Oh, breakfast sandwich. Yeah.
(09:52):
OK, Yeah. Pour over or French press.
Oh gosh, French press. I've drank more of that.
Just I haven't had a ton of pourover.
Yeah. I'm a French press.
Guy. OK, got you.
Yeah, I'm a French press guy. I like French.
Press. Yeah, it's delicious.
It's delicious. All right, look.
So another thing I wanted to, toaddress with you was how do you
(10:15):
set the vibe like so when I camein today, and I'm a firm
believer in that music is, is a great way to, to steer the mood
for sure. If, however, you want to feel
there's a soundtrack for that, there's a song.
Do you want to be sad all day? We, we, we got some songs for
that. If you want to, if you want to
go raging, we have got some songs for that as well.
(10:37):
So is there a certain you know, do you use music in that way to
to guide the vibe of of the shot?
Yeah, that's my like life story with music.
My entire life is been been about that is finding the songs
that that I to make me feel how I want to feel in that moment.
And because sometimes you want arage, you know what I mean?
And it's like, I got music for that, you know, and sometimes I
(10:59):
I need calm and like, and then I've got music for that, you
know, and then there's yeah. So for the shop in particular,
music is like my lifeline there because it's it's my office,
it's my space, it's my second home, you know what I mean?
I'm there all day, every day. And so I, I play music that I
want to listen to because I'm the one who's there the most,
(11:20):
you know what I mean? Like a lot of people are coming
and going. So I've kind of always said that
and I, I had I, I've decided that while running this place, I
am going to play whatever music I want.
That is your that is your liberty to do so.
Yes, yeah, for sure. I was just like, you know what,
I'm not going to like do anything.
And I do try to be mindful at certain times or certain
(11:42):
scenarios if I got to change things up, whatever.
But for the most part, the way Ichoose every day is what song I
have stuck in my head in the morning.
Like I usually have some song that's singing that I'm a
humming while I'm getting thingsready.
And usually it'll hit me right before I open.
I'm like, oh shoot, this is a song that's stuck in my head.
I'll go on Spotify, pick the radio playlist, and then we got
a There you go. That's kind of the genre for the
day and it so. How important of an ingredient
(12:04):
you do you think that is? Oh, for my day, it makes my day
for sure. Yep.
And so like then that's the other thing I'll do too, is like
I'll switch up the music based on the scenario, the situation
at the shop. So one thing that's unique about
my shop is that I don't have anyemployees.
I'm the only one that is there. So for me to be able to like,
(12:26):
keep things going, like being, yeah, I get a chance to tack
that. But being able to like, being
like managing everything and like focusing and multitasking
on everything that's going on. You know, I've got orders coming
in, I'm sending orders out. I've got food coming in or like
customers coming in and drinks, you know, like things in the
yeah, you know, like there's just everything that's going on
(12:48):
there is that I'm managing on that.
And so there's different momentswhere my the music needs to
change based on what I need to do.
Absolutely. So like when it's busy and one
of my favorite things is like when it's busy, like I try to
put on something a little bit more upbeat, something that will
kind of keep me going that I canbop my head to a little bit.
I like to move and I like to dance.
So like if I can have music on that allows me to like groove a
little bit, that changes my whole mentality while I'm
(13:10):
working. It's not as much work when I'm
able to do that. So well, Saturdays.
Oh, I was just, I'm gonna say Saturdays are Grateful Dead.
OK. All right.
Yeah, yeah. Just Saturdays are grateful.
Grateful Saturdays. Yeah.
There you go. Yeah, yeah.
This, this just know this that when people are coming in to
don't don't feel a way about youchoosing the music because
you're inviting people into yourspace.
(13:30):
And so people are they're comingfor that.
Yeah, yeah, they're coming to betransported into and that's the
way I'll that's. Cool.
So just if you think about it that way, people just left where
they were. They don't.
They didn't want to be in that space for.
Sure, you know they wanted. Man, so the more you think about
that and it fits with the cosmictheme as well.
Dude, I'm gonna keep that for sure, man.
(13:51):
Definitely. Yeah, for sure.
Well, that's my when people suggest music too, and I get to
throw that on. It's so much fun with it.
It's. Like, yeah, so cool.
Yeah, so cool. You built a space, like I was
saying, that is very much a community.
It's like it's like the the coffee version of Cheers and
(14:11):
like like you, you'll have different vendors works and in
the store and everything from custom made mugs to to garments,
you name it. And then the like the just the
way the the feeling of the vibe of that is, you know, and it's a
deeply Minnesotan thing of how you're going about business.
(14:35):
And we were talking about this earlier.
Yeah, yeah. And that how I I just believe
that if we can bottle that, you know, that way of thinking about
community first and and the people that we come in contact
with versus how we want to, you know, skew things, I think that
we could do a lot better as a asa society.
(14:56):
Totally talk to me about your approach of how, because your
background is you see, you're doing everything that you've
been always doing, You're just. Yeah, yeah.
You're just, you're just cross pollinating the pond with, you
know, with coffee, honestly. Yeah.
And so talk to me about how muchof your, your community
engagement background is, is leaking into the coffee
(15:18):
business. Oh man, like that's the
crossover is huge. Like the the and because I was
in the drop in center setting where it's a community setting
where people are just coming in.And so as a someone who's
working there, you know what I mean?
I'm checking in with people, seeing how they're doing small
talk and, you know, helping themwith paperwork if they need help
(15:38):
getting them getting fulfilling their order.
You know, it's kind of like verysimilar things like that.
And so I knew that for this space as well.
I wanted, I wanted to just continue like that and that that
just organically kind of continued that that was how I
would approach addressing people.
It was funny when you said like the saying hello and goodbye.
That was a Jimmy John's thing. That was back in the day like
(15:59):
they were, that was we had to doit, you know?
Don't do that anymore. No, no they don't, man.
Things have changed. Things have changed.
But I. The brownies are.
The brownies are still really good.
Are they they? They got to put crack in those
brownies there. It's a little bit of crack in
there. It's like the third ingredient.
I wouldn't be surprised, dude. The Jimmy John's has something.
(16:22):
I love it. Yeah, yeah.
But I don't remember where I wasgoing with that.
It's about the greeting. Oh yeah, yeah.
Greeting people and everything. So, yeah.
So I, the way I view the that community side is like, well,
and the thing about Cosmic 2 is it's in a neighborhood, you know
what I mean? There's not much else around
there. There's not other businesses
that are drawing people into that space or anything.
It really is one of the only businesses in that area.
(16:45):
And so because of that, I lookedat the map of Wade Park too and
it's like there's 6000 residentsin just the Wade Park
neighborhood, that upper part ofNortheast, and that's where
Cosmic is situated in there. I was like, that's enough for
me, you know what I mean? That's enough business for me.
Like to have these people right here, like this is who I want to
invest in, who I want to promoteto, who I want to be there for,
(17:07):
you know, and so we got kids in the neighborhood.
So we host kids craft activities.
We've got local artists who willjust volunteer their time, you
know, to put on a something justfor somebody to for kids to have
something to come to. So that's been really fun to
like find different ways to do that and to kind of approach it
with that mentality as opposed to I kind of this thing stuck
(17:29):
with me. I won't get into this all, but
like commerce over capitalism, kind of that mentality where
it's like I'm, I wanted, I want to have a successful business.
I don't want to rob my neighborsand my community of resources.
You know, I want to be a resource for them.
And so that's where I that's whyI try to keep my prices down.
Excuse me, That's why I don't have a extra staff on hand
(17:49):
because it keeps my labor costs that I don't have to raise up my
prices. You know, I use the ingredients
that are, that I can find that are affordable so that I can be,
so that anybody in the communitycan come to cosmic.
And that's really, that's what Ireally want and care about
those. You know, and you do that.
You do that from, you know, the affordable food and then the
inviting atmosphere and all those different things.
(18:11):
Here's the other thing. Your shop is becoming super
duper popular. Yeah, a little.
Bit no, it's just, yeah, no, it's, it's so, you know, it's
hard to, you can't put the genieback in the bottle.
Like, it just takes a few peopleto like, you know, start jabbing
for the, the, you know, the environment and and you know,
everybody wants at least a taste.
Yeah, yeah, for sure. So as you saw, so actually when
(18:33):
I was there, they got it. They came out to you.
Like I heard about this place. I haven't been never been in
yet. Yeah, yeah, yeah.
So, so and and that's how it happens.
So as you grow in popularity, how do you how are you going to
manage to stay grounded to your core, you know, way of doing
things in your ideals, because for sure, you know, as as it as
(18:55):
it gets popular, right, You know, and I don't want to waste
this on you. No, no, no, but you know, it's a
good power. It's a good problem to have.
It's. A good problem to have?
Yes. Yes.
You know, I think the magic of of cosmic is the fact of that,
that you, your DNA is in every aspect of the business, right?
So you're going to have to attract some more dusties, you
(19:18):
know, you know, when it when it's just not, when it's not
just you, you're going to have to, you're not either, you know,
clone yourself. You're going to figure that out.
Dude, I've thought about that. Or how do you how?
Do you do you know? What's your thought, thought
process behind that, behind you know, are you thinking about
growth for sure? Yeah, Yeah.
I always thinking about growth, you know, like wanting to
(19:38):
continue to grow. And I'm just very mindful and
intentional and slow about how Ido things with that because of
the precarious situation I find myself in as being one person
with that. So I have thought of different
things and you know, there's a examples out there of businesses
that are that operate in similarfashions where they have a
(19:59):
limited amount or quantity that they have for the day.
They can do tickets ahead of time.
Or there's, I've thought in certain busy areas, like maybe
there's AQR code I can utilize or turn on at the certain moment
when things get hectic. So to kind of keep the flow
going and stuff. So there's there's businesses
out there that do that for me, the I feel like the thing that
(20:21):
keep that has. Kept me on the path that I'm on
is the working by myself with that.
So the way that I've tried to approach growth in this way is
to grow in the burrito area. That's something that the way
that I have them pre made and everything I think that I can, I
can sell exponentially more of those than I can sell of coffee.
(20:45):
And you have you have the pre-order method too.
So you have to like you would have to to order, they can
pre-order them. Oh yeah, yeah.
So that's that's a, that's a that's a great way to to do that
as. Well, yeah, for sure.
So yeah, you can order if you want like a more than just like
4 is kind of my limit on burritos per order just because
I have a limited amount, you know, and I've got them want to
(21:06):
make sure that people get them. And that's the other thing too
is like, I like if if you want to buy me out like that sounds
really good for sales, but that's not what I'm about.
You know what I mean? I'm like, so I can't do that.
I'm sorry, You know what I mean?Like yeah, it'd be great.
But like no, I want to make surethat people get theirs, you
know, as much as I can. So there's ways that you can try
to like yes, add some order somein advance on that.
I've had some ideas about maybe trying to get some into the
(21:27):
different locations, the burritos, like there where I can
pre make them and send them there.
Lofty dreams I started in like my the initial goal was, you
know, you mentioned in the interest about hot dog carts and
trucks and that was kind of my that's my, that's been my angle
and everything. So I've kind of approached how I
operate this in a similar fashion with that, but I think I
have an idea of how I could makethe do a burrito breakfast
(21:51):
burrito truck like that. So there's there's different
things that I'm thinking about of how I could grow and how I
could manage, but I'm really thecoffee that's limited based on
the space that I have. I having another person back
there isn't going to allow me tomake more drinks really fast,
right? You know, it's just.
It's not ergonomic. Like it's not No, yeah, the
place isn't set up. Plus, plus you, you being back
(22:13):
there doing a thing, that's just, that's the show.
That's right. That's the stuff and that's
that's part of the experience. Yeah, it really it really.
Is like. It really is like, yeah, like I.
Forget that sometimes. Are you, do you count the amount
of steps you do in a day, 'causeI like this.
So I'm just telling you, you know, it's 'cause as a, as a, as
a back of the house guy, you know it's about ergonomic,
right? So for sure trying to take the
(22:34):
least amount of steps possible, you're doing the exact opposite.
Run into the kitchen so but dudelike that's like I that's
everything's intentional bad because like the the seconds
that it takes me to go back there and just being back in
that space can allow me to like do some things that need to get
done that can help me get thingsfaster in the future.
You know what I mean? So like even though like it's,
(22:56):
I'm taking more steps to go backinto the kitchen and do because
I thought I was like, I could put my food warmers up in front
and then I could just hand them out like that.
I was like, but the what I can get done and the a couple of
seconds that it takes me to go back there and maybe it's like
maybe the burritos ready, but I need like 5 extra seconds, you
know what I mean? Like I can and now I have that,
you know, So it is interesting. I thought about that too.
(23:17):
Like what's how many steps am I putting in here today?
And I was like, yeah. Yeah.
Listen, listen, running a small business requires, you know, an
astronomical amount of of effort, heart, fearlessness, you
(23:37):
know, all the, all the things. Yeah.
Do you think that a coffee shop like you and I know the answer
to this, but do you think like acoffee shop like yours has the
ability to be not only the cornerstone of of a community,
but in in so many ways, a healing and connection vehicle
(24:03):
for a community? And I and I think that's what
you set out to do without even really, you know, putting a name
to it. Yeah, because of all the the
programming that you're talking about doing and right.
All the things you do that have nothing really to do with
revenue driving for sure. Yeah, exactly.
Yeah. So do you, do you feel that that
(24:23):
you're, you're at least in that vein and that's what you're
going for? It would, would that be the
ultimate gulf? Is that the ultimate gulf?
I think so, man, and like, and it's not like I, I knew a
community building was going to be an aspect of it, but the way
that it's working out is it's really cool, man.
Like it's, I don't know, like I just really enjoy it like being,
and there is something about like being the only person there
(24:47):
where I get to, I just get to know the community so much
better. So like when I'm out walking my
dog, I see customers all the time, you know what I mean?
Like, so it's, it's kind of embedded into that, which is
really neat. But because of that, I, I see
people in a way where I see the needs and there's like I, like I
said, I don't necessarily reach out to people for events, but
(25:08):
people will reach out to me and be like, you know, is there, can
we do music here? Can I do a poetry reading?
Is there something that I can, can I use this space to do this?
And I want to do that for peoplebecause I feel like I was given
this kind of been a motto of mine since doing it.
But like, I feel like I was given an opportunity to do a
dream of mine, which was operated food business.
(25:30):
And I want to use that to be able to allow other people to
view, to pursue their dreams, you know, And so same with the
artists who are on the walls andthe on the people.
And they're like, I want people to have a space for that.
You know, I don't charge my artists anything for having
anything in the shop. I'm I'm here to sell burritos
and coffee. You know, you're here to sell
your art and everything. I'm just a conduit for you to do
(25:50):
that because that's what the that's what community, you know,
we're a community. And so, yeah, I just, I want, I
hope people recognize that that's what that's I, I just
want to be here for you all, youknow, like it's not necessarily
about the money or the business or like even like this is the
best thing to admit, but even like the quality at times I'm
(26:11):
like, I'm like, I'm here for youall, you know what I mean?
Like, and sometimes the quality is the community and sometimes
that's something that I'm working on balancing is like,
how can the quality be the interaction sometimes as well,
like, and to not be concerned asmuch about the product as it is
the the environment that you're saying people are coming in
here. And and so that's.
Listen, no, no, it's actually running time.
(26:32):
Listen, there's a there's a quote, I believe.
I believe it was Maya Angelou who said it.
People will forget what you said.
They will forget what you did, but they will never forget how
you made them feel. And that's facts.
Yeah. For sure, and I got to I got to
keep that to heart, man, becauselike I was saying, being a
forward facing and managing everything, like sometimes it's
(26:53):
hard like. Now you, I know you say it's a
one man show, but there there are two other life forms, is it?
Yes, appreciate that shout out. Speak to me about man.
On MLK day two years ago now wasit 2 years ago?
(27:17):
I'm closed on Mondays and someone needed an order for a
meeting that they're having so Ifulfilled that.
So I showed up at like 5:30 in the morning, January 16th, and
there is like a trash bag in front of the coffee shop and it
looked like a grocery basket, something like that.
It's like someone, there's a busstop right there, like someone
left their belongings here. I'm just gonna go move it to the
(27:38):
back, you know, so that it's notin front of the store.
And so I start walking closer and there's just a little Kitty
who's like standing at the door looking at it at me.
And I was like, oh shit, there'sa cat out here.
And I'm not a cat person. And I was like, there's a cat
out here and it's freezing. It's January, you know, and I
was like, Oh my gosh, I've got to let this cat in.
So I opened up the door and I like kind of corralled the cat
inside and I grabbed the basket to move it and there's another
(28:01):
cat inside of it. And I was like, oh, I was like,
these aren't someone's belonging.
Like these are the, the cats arethe belongings.
Someone just. Left my 2 cats.
And I was like, what do I do with this?
And so I called my wife. I was like 2 cats are here.
What do I do? And she's like, I don't know.
And I, they, I let them inside and they like jumped into a
(28:21):
cardboard box that was in the back kitchen area and fell
asleep. And I was like, I have cats
sleeping in my kitchen. I was like, what do I like,
that's not good. That's not, that's not health
violations. I was like, I don't know, I
don't know. I don't know.
I was like, I don't know, what do I do with this?
I was like, but they're adorable.
And now I guess they're mine. And people are like, you can
call a shelter, you can do this.I was like.
(28:42):
But but they. They're mine now, like they're
so cute. So they ended up living at the
shop for about 3 months and so Ihave a basement area that they
like lived in. And then during the morning, I
would let them up and they wouldcome hang out with customers.
And then we reached a point where it was too hard to keep
them out of my business. Yeah.
Yeah. And like, I would have had to
find some way to do it permanently.
And then they were turning around outside.
(29:03):
So now they live at home with us.
So Mac Miller and Midnight are the cats.
So Mac and Midnight. They whether they're physically
in the shop or not, they're the image is on the coffee bags.
The image is there, so they're there.
Yes. The house brew is Mac and
Midnight. It's from Vitality Roasting.
That's the roaster that I use and it's an Ethiopia, Columbia
(29:23):
blend. It's, it's really good.
But I, yeah, we had to give a shout out to the cats because
they kind of, they grew in popularity.
Man, people love cats. That's the number one video
search still to this day on YouTube is I believe it cat
videos fully. Yep.
That's the thing. Not surprised, man.
Like, like kids would come in, people would bring their kids
in. Like parents like would come
(29:44):
through and they just want to like be like, can we play with
the cats? Yeah, man.
Like, I don't know. They're they're just here.
So like, do what you want. That's hilarious.
That's hilarious. Yep.
There's that's, that's such an amazing story too.
And, and the fact that that like, you know, you had some,
some built in mascots that, thatthat kind of have the same, you
(30:05):
know, the same Viber or the, youknow, enthusiasm for the, that
space. That you do, which is.
It's so cool it. Brought a lot of people.
In it's so you're just you're just one of these guys that I
that I take to just be extremelyone of those guys that that can
(30:30):
just jump in and just do something like like you said,
you wasn't even in and coffee wasn't even on the radar.
Yeah, but I'll figure it out. You just want to do one of those
guys. Yeah, for sure.
So. So talk to me about moon zoom.
Oh my God, dude. Yeah.
So that's nice, man. For sure.
Moon zoom. Yeah.
So I so the original concept started in about 2019 and how it
(30:56):
started was the the container that we used for the candles.
So I'm you're referencing the candle company.
Absolutely. All right, for sure.
Do you know, have you seen the origin of what was prior I had?
No, I did not see the. OK, so actually what that jar
was used for is we stored cannabis inside of it.
So there's a sandstone on the jar on the inside which you can
(31:20):
put essential oils on. And then when you store your
canvas and then you close the lid on there, you put a
peppermint essential oil on there, it diffuses inside, it
connects to your canvas. You got your own homemade
menthol, you know, So that was the intention.
By the time we got the shipment in COVID it things were pushed
back and everything in our plan of going into shops was limited
to be able to try to do this andtrying to sell a cannabis
(31:41):
product on social media is challenging.
Yes, yeah, it's everything like that.
And we didn't really know how tomarket it anyways.
You know, we didn't have a scientist stuff, you know, like
we're low key, but we love the idea and the model of it.
So then we pivoted and we knew that we were probably going to
do candles eventually because the concept was unique with the
essential diffuser. So we started learning how to
(32:03):
make candles and filling them upand then.
Who are the we? Sorry, we we is my good buddy
Tom sell. There you go.
Thank you, thank you sorry yes, the we so my best friend from
life Tom sell and him and I started moon zoom and so we have
the jars, the candles started selling them as candles and then
the essential oils as well. And we started vending, going to
(32:27):
events and selling them at events.
And then the year that we were planning on going heavier into
that was the year that Cosmic became available, yeah.
And kind of pivoted directions and we both kind of pivoted in
the, the prioritizing that for our projects at the time.
It still exists, still have jars, still are working on
figuring out what we're doing and how we're going to get that
(32:48):
out there. I I still love the concept of it
and I. I think it's an amazing concept.
Yeah, man, I mean like. And and this.
Is jars but. And and the thing about it is,
First off it the ethos of how itall started is.
So the story is though. Yeah, right.
Yeah, and. And the candles look amazing.
Thank you. I haven't smelled 1 yet but I'm
sure they do. But you know you have to have a
(33:10):
espresso. So I know, I know you have to do
we have that's what. So that's one of the things that
we've got to have. A Mac and midnight candle and it
has to be espresso or have a costly.
Candle yes you yes man for sure kind of fun in terms of like
just like business as we're talking here Bill this is one of
the things that we did that we didn't think about is when we
ordered this container we ordered them with the label of
(33:31):
of descent on them which can't remove so they all have the same
label on there but we wanted to branch out from no scent and we
didn't have enough money to buy more of the jars of the same
ones like that so we got some stickers and some things to mess
around with it a little bit so there's some there's some
obstacles that we as business that's OK yeah dude that's.
(33:54):
Happy little you know what I mean?
Some Bob Ross moment, dude. Exactly.
I've got the website up on screen to add, you know if
there's anything you want to point out or whatever from that
as well. Cool, awesome.
First off, I love love love the look.
Thank you of of of the candles for sure.
I love the logo too. And I'm pretty sure the moon
(34:16):
zoom was a as a as an homage to to the cannabis.
Yeah, yeah, yeah, yeah. That was the original yellow.
But, but I also love the spelling.
I also love the spelling. Yeah, yeah, yeah, for sure.
And it's I I just think that this I would, I would.
So I'm a candle guy. Like my house.
I'm sorry. Yeah, Yeah.
My wife is the candle. Got you.
(34:36):
Yep. But here's the thing that my
wife does and she's going to coming for the show.
She'll you know, we have a an more candles than I think we
should ever have, right? She will light.
She will light like a bunch of them.
No kid, the. Problem is, they all smell
different. Ohh God, yeah, yeah, yeah, for
(34:56):
sure. So you gotta have smells that go
together. It's like, that's gotta be kind
of assaultive on your. Yeah, it's it's it's a yes.
It is a song. I'm glad you said it.
Sorry you hear that? It's assault.
It is, it is. There's a salt on the nose.
And I love the fact that you use100%, you know, essential oils.
(35:18):
Yeah, yes, all, all, all above board, man.
I I think they they look amazing.
Yeah, man. Thank you.
Yeah. So it's like what I like about
it is that the the sandstone is on the on the lid, right?
Yeah. So what's cool is like when you
don't want it to smell, you justclose the jar.
Yeah. And when you do want to smell,
you just open the jar. You know what I mean?
So it's like you can kind of control.
Control it, yeah, But yeah, less.
Less somewhere else, Less of a salt.
(35:38):
Less. Yeah.
Exactly and close it every once in a while when you need to.
So I think it's just an essential.
So that's it right now I have them actually in the shop
without them as candles, but just as empty jars just for
essential diffusers. And people also have like
diffuser jewelry, you know they use for that too.
So if you want to store it in there and it'll keep it fresh
like that. Very cool.
So it was fun. My buddy and I are creators and
(35:59):
we've been brainstorming and we've done written shorts and
fun scripts like all that. You're just one of those.
You're just one of those guys. Just figure it out, yeah.
For sure. Love creating things, love
making things. Whatever.
Yeah. That's awesome.
That's awesome. Well, don't, don't let that one
go. That's a good one.
Oh, thank you. OK, yeah, for sure.
I'm hanging on. I know.
I'm trying to figure out what I get.
I know. I was like, well, we gotta look
(36:19):
in patents. What do we got?
I don't know. You will figure it out, yeah.
For sure, yeah. Just look, I I want to I want to
purchase the very first Cosmic Mac in midnight.
Now, now we're on it. In limited edition, you should
number them all too. That's a free one.
All right, so let's let's get into, let's get into this
(36:41):
lightning round. Perfect.
OK, so. We're going to do I'm going to
shoot out some a word or phrase,and then you got to hit me with
the very first thing that you that comes in your mind.
Oh man, OK. You ready?
All right, I don't trust myself.All right, let's do this.
All right, all right. Hey, listen, either this cannot,
this cannot go wrong. The worst that could happen is
(37:04):
you can go viral. There we go.
OK, perfect. Yeah, I appreciate it.
All right. Favorite coffee drink to make or
drink yourself? Oh, vanilla latte.
Just basic small vanilla latte. Love it all.
Right the most unexpected thing you've learned about running a
coffee shop? How much people want large,
(37:24):
sweet, Milky drinks and. Not a lot of.
Cold. Not a lot of coffee.
Yep. I did not expect that.
Yeah. I mean, there's a there's a
reason for it, for sure. Absolutely.
One thing you have always have on your playlist when you're
working aside aside from the Grateful Dead.
(37:45):
OK, gotcha. That's always on there.
I'll do any lofi good copies. I mean, it's just like music
like that. But there's a couple playlists
that I have good vocal music like.
So I have, well, this one playlist called Vocal Sex that I
throw on there. Yeah.
I mean, is everybody's voice I want.
I love them. Yeah, I'm in love with your
voice. If you're on that playlist,
(38:06):
that's what it means. So yeah.
So that's a good one on there. I got to get on that playlist.
I got to get on that playlist, yeah.
For sure, you'll be on that playlist, yeah.
OK your go to comfort food aftera long day.
Man burger or Philly cheese steak?
(38:26):
I like the beef and the grease and the cheese.
Like I mean. A good listen, A good Philly
cheese steak, sopping the bread sopping in a little bit.
Yeah. I mean, that's, you know, that's
one of the main ingredients. Yeah.
Yeah. So are you?
Are you a cheese person or a Wizperson?
I do. So I like to make my own OK as
well, like for that too. But I think it's a combo, you
(38:48):
know what I mean? So I think the the white
American is essential for affiliate cheese steak with the
Wiz. I think it's, I think you, I
think you got both of them. Yeah, for those who don't know
what the hell we're talking about, South Cheese Wiz is is is
probably the cheesiest cheese there ever.
Yep. Yep.
But but it's perfect for the cheese stick.
I don't. Know it goes well.
(39:09):
Yeah, it's sort of like that. You know those crackers and
cheese with the little red stick?
Yeah, the cheese doesn't taste the same.
Let's use the red stick. I don't care what anybody do.
You what anybody says the Red stick is a is a needed.
Thing if you don't have it, it'snot the same.
Nope, Nope, Nope. And then the finger is a second.
What's the most Minnesota thing you have ever done?
(39:30):
I can tell you what mine is right now.
Was was was learning how to say.Man, that's I would say I have
probably just all around my likeaccent and language.
I just Minnesotan just like I say, you betcha I say G's all
the time, like I just hope is huge.
(39:52):
You know, I'm going to squeeze by it like it's just all
Minnesota. And on that front, yeah.
Other than that, I mean Minnesota State Fair.
I like love. That's that's that's a rite of
passage. Yeah.
I mean, who doesn't? Yeah.
I mean, I love the state for sure.
I love it. Dude, it's, oh, it's fantastic.
Yeah, it's I, I will say this about the State Fair.
So my favorite thing, so I remember I came here in 98, my
(40:15):
favorite thing ever at the StateFair.
So by the 4C building in the back across from where they have
like the Swedish coffee and all that stuff, there used to be an
apple dumpling stand. OK.
Yeah, yeah. Yeah, three years ago went bye
bye. No kidding.
I I was down to boycott the State Fair.
(40:37):
Devastating. So this OK, let me let me for
those who. Didn't even move.
Like no, no, no, no. They're gone, I think.
I think the family that ran thatI think I think the guy, I think
he passed away. OK, got you.
And unfortunately, OK, so. How do you have someone take?
Over but those who haven't experienced have you ever had
it? I don't.
OK, I got to tell you about it. Yeah, I got to tell you.
(40:58):
OK. So I was approved.
All right. So, so they would, they would
peel an apple, they would make this syrup for the apple and
it'd be like actual red hots. Oh, really?
No. Actual Red Hots, brown sugar,
vanilla and, and, and cinnamon sticks, right?
And I'm pretty sure there's a little bit of whiskey in it, no?
(41:19):
Can they would? Basically braise the apples in
this syrup. Oh, that was all in the syrup,
yes. Would braise this so they coat
apples. So yeah, yeah, So and then then
they would wrap it in some kind of a dough and then bake it.
And then you get that that half a apple, some of that syrup, and
then a scoop of vanilla ice cream.
(41:39):
You're kidding me. Out of bounds, Yeah, out of
bounds. But the best thing I've ever
had. And then they put some.
So right now not no, no shade, but there's like a pancake on a
stick or waffle on the stick stand in the spot now.
I was like, I was ready to flip the stand over When I, when I
just so we just so we're clear. I was serious about them.
(42:01):
I, I look forward to that. Then I then I left, I moved away
and I came back. That was the first.
That was the first beeline. The first beeline was to down.
Like what? Whoa, whoa, whoa, wait, did it
now? I looked on the directory.
It's not even in. It's not here at all.
Man, I'm sorry because that's that's a blow, dude.
When you like, yeah. And it's an amazing thing.
(42:21):
So it's what so I I have. Your places.
I have a short list of food items that are so nostalgic to
me that I won't even attempt to make them.
Oh, I'm pretty sure that I couldmake this right for sure.
It's like, but I would. I don't even want to try.
No 'cause I don't want to sully it right?
(42:42):
It's not. I want it made for me.
I want like, like, OK, so I'm not a big Mayo person.
OK, good aioli on something. Good aioli on something.
Or like my my grandmother used to make a tuna fish sandwich.
Yeah, that I want to eat tuna fish.
I just don't, I don't, I won't make it for myself.
I don't want to buy it anywhere.That's fair.
(43:02):
That and you know, the secret was though, she baked the bread.
She did tomatoes from the yard. I was like, they were like, she
didn't put onions in it because I hate raw onions.
So it was like everything was, you know, it was, it was custom
made to me. So oh, gotcha.
This Apple dumpling isn't that. Isn't that pantheon?
Yeah, you can't really make that.
No, I refuse to try. Yeah.
But now if it's gone, you might have.
(43:24):
To I might have. That's what I'm saying.
I might have to open the stand. Up.
There's not a Yeah. If it's not there, then yeah,
someone's got it. Someone.
'S got to do it one other one ofus the moon zoom apple dumpling.
That's another sin. That's another sin.
OK dusty tell everyone where what you have going on and where
they're where they can find you So any programming you got you
(43:47):
got going on right now. Just let us know what's going on
with you in Cosmic. Yeah, not a not a ton of
programming right now. There's I think there's maybe a
concert happening over Memorial Day weekend.
You can tune into that on Instagram.
That's usually where I post all my stuff.
If you come in, you can sign up for my e-mail newsletter and
that I. Put stuff Instagram handle is
(44:10):
what? The Instagram handle is at
Cosmic Coffee Minnesota. That's right.
Yeah, spell it like you sounded.Nothing weird.
Nothing. Nothing.
Moon zoom style, anything. Absolutely, man.
Well, Dusty, thank you so much for for, for being here and you
taking the time to do such. It's been amazing to to get to
(44:31):
know your story a little more indepth.
Even though I feel like I've known you, this is very true.
I feel like I've known you forever.
And man, just I really continue to be the glue in the thread
for, you know, your community that you're being.
I think the world needs more places like Cosmic Coffee.
(44:51):
For sure. And hopefully we hopefully we
get more man, absolutely, yeah. Keep it going.
Absolutely. If you have not been the cosmic
coffee, please stop in. You know Dusty's brewing a lot
more than just cups of coffee over there.
The burritos. I can swear by them.
I swear to God they were good and appreciate that look.
Check this out man. Thank you guys for tuning into
(45:13):
another episode of the Taste Music Here Food podcast.
We have an incredible journey today exploring the delicious
intersections of food, music, and culture.
Remember, the stories we share are the flavors of life that
deserve to be shared. If you enjoyed this
conversation, don't forget to subscribe, rate, and leave a
review. It helps others discover our
(45:34):
show and keeps us going strong. Remember, no one likes FOMO.
Don't miss out. Follow us on social media for
behind the scenes moments, sneakpeeks and exclusive content that
brings the world of food and culture even closer to your
plate. I've been your host at Porter.
Till next time. Peace, NBC.
(46:05):
Our relation to NBC.
So another thing, that's why it's it's a good mediable size
too. Yeah, I don't want to eat a
burrito this big. I get pissed off at Chipotle,
right? Yeah.
I don't want to put my face. In your I don't.
I should never open my mouth that wide.
(00:43):
Got these lanes running for the border.
The talents and Mr. Porter keep it flowing like it's water.
Here we go here we go creeping to below speed.
Is it him and his friend sittingin the nose?
Please play it cool. He is special just because he's
on TV. Everybody's hands up acting like
they know we what's going on. Beautiful people.
Welcome to another episode of the Taste Music Here food
(01:08):
podcast show the destination forall things food, music and
culture and how they all connect.
Today we have an amazing, amazing show for you.
This guest here. Let me let you know what.
Let me let me do them justice, OK?
My guest today is in the embodiment of community and
(01:30):
craft. Born in Motto, Midai, Minnesota
and now pouring his heart into every cup at Cosmic Coffee in
Northeast Minneapolis, he's a man who turned a simple passion
for food into a thriving local cafe that's quickly become a
neighborhood staple. You may not have known it, but
he is also a mental health counselor, a candle maker and
(01:52):
yes, the hands on barista behindthe counter serving up coffee
with a side of genuine connection.
His journey from dreamer to coffee shop owner wasn't an easy
one, but it was fueled by passion, creativity, and a whole
lot of heart. From German shorthand pointers
to coffee beans, from neighborhood gatherings to
impromptu hot dog carts, this man is weaving community,
(02:14):
creativity, and care into everything he does.
Let's talk about the brew behindthe business and the stories
that make it all come alive. Ladies and gentlemen, get ready
to meet the man behind the cup, Mr. Dusty Wall.
Thank you. I appreciate you man.
Wow. Dang, that was.
You know what, I always listen, I think, I think First off, you
(02:39):
know, full disclaimer, I I did have to look up how to
pronounce. I know I'm going to butcher
this. I got, I got.
So where in proximity is Monomita?
It's like by White Bear Lake andStillwater there you go over in
that area, yeah. When I looked it up I saw like a
(03:01):
billion videos of people butchering it.
Like it's very like a thing. Yeah, for sure.
When I was actually when I was akid, I what ended up in a is it
like I was like 6 years old and the cops ended up bringing me
home and they were it was everything was.
Just another story that's. Another show, yeah.
Everything was fine. It was nothing.
No. Delete but Essex OK hurt.
Hurt babysitter got sick and we needed to get home and she had
(03:24):
to go to the hospital. So yeah, yeah.
Anyways, they were looking therelike where the hell they go in
the back? Where the hell is Madameita?
And I was like, I, I'm sick. I.
Don't. Yeah, you know what I mean.
I want to tell you like and theydidn't ought to pronounce the
same thing, but it was like no one knew where it was or.
That's that's so crazy. That's so crazy.
So I, I had the the great fortune this morning to come to
(03:46):
the shop today. Yeah and I had I had a no meat
boss burrito, which was we were just talking about this little
camera was delicious in a Chai tea latte with oat milk and it
was for sure. Listen, so you're your shop is
the vibe of it is is very it's very homey.
So this picture like this, if you haven't been, picture a the
(04:10):
cozy, the coziest living room that you can think of that's
just super inviting and it has free Internet that you don't pay
for. And that's pretty much what you
have at cosmic coffee, Man, you,you, you, you've created
something amazing for the community and become so
entrenched in the fiber of the community.
So so do talk, talk to me. You know about the your origin
(04:34):
story, about how you you came tobe and how you know coffee wound
up being your your vehicle to community.
For sure, man. Yeah, that was coffee was never
that never the original goal. Food has always been my passion.
I when I was in high school, I got my serve safe through my
(04:54):
like food teacher or my like FCSteacher and pursued that.
Then after college I got I was in went into social work, just
ended up at a drop in center in South Minneapolis for the for
adult with mental illness. Coffee was nowhere in the radar.
No, no. There's nowhere around on that.
I mean, like, I was just like, just interested in that.
(05:15):
But in 2014, I moved to my neighborhood and there was a
coffee shop in there at the time.
And at one point it turned over owners or people operating it.
And it just, I was like, man, ifI ever got had a chance to put
something in that space, like that'd be really cool.
It's my neighborhood. I live here.
You know, it'd be crazy. And I never would have thought
that that was a possibility until I saw it happen one time.
(05:36):
You know, I was like, well, the stars aligned will cross that
bridge. You know, until then, every
place I worked in social work, Itried to incorporate food in in
some fashion, whether it was like for incentives at the high
school, I would bring a grill inand we'd cook for the kids, you
know, after they had a good week, you know, stuff like that.
And then at the drop in center, we served a meal every day.
(05:59):
So we had a cook there that was also a member of the drop in
center. And then my Co worker and I, we
got to oversee that, a lot of that.
And so then we also participatedin that, got the grocery
shopping. So we were making food for a lot
of people. And so that was a big angle that
I was interested in. And then during COVID, I just
realized that I really enjoyed the food side of things and
wanted to pursue that more. So I continue to get my food
(06:19):
manager's license and was work, we were working on a vocational
program actually to because we had a full kitchen, commercial
kitchen at the drop in center. So I was, we were working on
building something like that up.And at the same time,
simultaneously the coffee shop turned hands and became
available for lease. And so I was like, you know
what, see what happens, You know, I'll just talk to the
(06:40):
owners. And so from being in the
neighborhood hood, the owners living in the neighborhood as
well, I've gotten to know them from, you know, walking by and
seeing each other and being a customer myself of that spot.
Excuse me. And so then when we.
Yeah. So I started talking to him and
then the way that I wanted to operate things was it aligned
with what they were looking for to have someone fill the space
(07:00):
in. And so it was a really quick
turn around. I signed a lease in December and
then got opened up in February of 2022.
And so I from basically October when I like realized this is
what we're doing to February, I just learned whatever I could.
About immersed. Yeah, exactly.
Making coffee, you know, like the first time, yeah man, yeah.
(07:23):
That was a interesting journey because I didn't have any
background in that yeah. So that's that's how we got to
the coffee world. And then through that, I with
the space and everything, I wanted to have some sort of food
offerings. That was always on my mind.
One of the things I wanted to dowas make sure I had quick fast
food that was available to people to go for.
(07:43):
And and very affordable like youyou want you do know for sure.
But that was important to me as well because I everywhere you go
things are getting more expensive and so fortunately not
going to look like we did earlier.
There's my eggs haven't gotten up yet.
Yeah, that is that I use yet. So I'm fingers crossed on that
that that stays we. Just got to get some chickens
(08:05):
for the backyard dude. Right if.
We get some real eyes going on. Let me get.
Some hands. No, that's just a great story.
So it's, I think and you, you can correct me if I'm wrong.
It didn't matter what what the ending result or whatever the
whatever the thing you was goingto sell, what you were, what you
(08:27):
were opening was a gathering destination for the
neighborhood. For sure.
And that it was more about the people than the thing.
And so the thing that's heavily on the menu, that is not listed
on the menu is that. And that's how I felt when I.
Walked totally. So yeah, that's cool, man.
And like, yes, you know, you, you made a point.
So I, I, you know, I'm, I'm justone of those guys to notice
(08:49):
everything. So you made a point to obviously
speak to people as they came in,but you also made a point to as
people were leaving, you spoke to them about that when when
they left. And so that's that's somebody
that who who's, you know, reallyin tune to to the community.
So for sure commend you on that.All right, Dusty, yes, we're
going to switch things up a little bit right now.
So we're going to play a little game that I call this or that.
(09:11):
All right. Perfect.
All right, so this or that, basically, I'm going to give you
2 options and then you're going to choose from one of those.
Don't think too hard about it. All right?
Say whatever first, you know, wherever your heart lies.
OK, All right, All right, so we'll get we'll get it started.
Cool espresso or cold brew? Cold brew.
Cold brew. Yeah.
(09:31):
OK. All right.
Yep. Early morning grind or late
night? Hustle.
Oh, late night hustle Real. Yeah, dude, I'm not a morning
person. Which?
Yeah, I mean, would. I mean, you be right.
Like I said, coffee wasn't on them anymore.
These aren't my thing. I I.
Get you I get you breakfast sandwich or pastry.
Oh, breakfast sandwich. Yeah.
(09:52):
OK, Yeah. Pour over or French press.
Oh gosh, French press. I've drank more of that.
Just I haven't had a ton of pourover.
Yeah. I'm a French press.
Guy. OK, got you.
Yeah, I'm a French press guy. I like French.
Press. Yeah, it's delicious.
It's delicious. All right, look.
So another thing I wanted to, toaddress with you was how do you
(10:15):
set the vibe like so when I camein today, and I'm a firm
believer in that music is, is a great way to, to steer the mood
for sure. If, however, you want to feel
there's a soundtrack for that, there's a song.
Do you want to be sad all day? We, we, we got some songs for
that. If you want to, if you want to
go raging, we have got some songs for that as well.
(10:37):
So is there a certain you know, do you use music in that way to
to guide the vibe of of the shot?
Yeah, that's my like life story with music.
My entire life is been been about that is finding the songs
that that I to make me feel how I want to feel in that moment.
And because sometimes you want arage, you know what I mean?
And it's like, I got music for that, you know, and sometimes I
(10:59):
I need calm and like, and then I've got music for that, you
know, and then there's yeah. So for the shop in particular,
music is like my lifeline there because it's it's my office,
it's my space, it's my second home, you know what I mean?
I'm there all day, every day. And so I, I play music that I
want to listen to because I'm the one who's there the most,
(11:20):
you know what I mean? Like a lot of people are coming
and going. So I've kind of always said that
and I, I had I, I've decided that while running this place, I
am going to play whatever music I want.
That is your that is your liberty to do so.
Yes, yeah, for sure. I was just like, you know what,
I'm not going to like do anything.
And I do try to be mindful at certain times or certain
(11:42):
scenarios if I got to change things up, whatever.
But for the most part, the way Ichoose every day is what song I
have stuck in my head in the morning.
Like I usually have some song that's singing that I'm a
humming while I'm getting thingsready.
And usually it'll hit me right before I open.
I'm like, oh shoot, this is a song that's stuck in my head.
I'll go on Spotify, pick the radio playlist, and then we got
a There you go. That's kind of the genre for the
day and it so. How important of an ingredient
(12:04):
you do you think that is? Oh, for my day, it makes my day
for sure. Yep.
And so like then that's the other thing I'll do too, is like
I'll switch up the music based on the scenario, the situation
at the shop. So one thing that's unique about
my shop is that I don't have anyemployees.
I'm the only one that is there. So for me to be able to like,
(12:26):
keep things going, like being, yeah, I get a chance to tack
that. But being able to like, being
like managing everything and like focusing and multitasking
on everything that's going on. You know, I've got orders coming
in, I'm sending orders out. I've got food coming in or like
customers coming in and drinks, you know, like things in the
yeah, you know, like there's just everything that's going on
(12:48):
there is that I'm managing on that.
And so there's different momentswhere my the music needs to
change based on what I need to do.
Absolutely. So like when it's busy and one
of my favorite things is like when it's busy, like I try to
put on something a little bit more upbeat, something that will
kind of keep me going that I canbop my head to a little bit.
I like to move and I like to dance.
So like if I can have music on that allows me to like groove a
little bit, that changes my whole mentality while I'm
(13:10):
working. It's not as much work when I'm
able to do that. So well, Saturdays.
Oh, I was just, I'm gonna say Saturdays are Grateful Dead.
OK. All right.
Yeah, yeah. Just Saturdays are grateful.
Grateful Saturdays. Yeah.
There you go. Yeah, yeah.
This, this just know this that when people are coming in to
don't don't feel a way about youchoosing the music because
you're inviting people into yourspace.
(13:30):
And so people are they're comingfor that.
Yeah, yeah, they're coming to betransported into and that's the
way I'll that's. Cool.
So just if you think about it that way, people just left where
they were. They don't.
They didn't want to be in that space for.
Sure, you know they wanted. Man, so the more you think about
that and it fits with the cosmictheme as well.
Dude, I'm gonna keep that for sure, man.
(13:51):
Definitely. Yeah, for sure.
Well, that's my when people suggest music too, and I get to
throw that on. It's so much fun with it.
It's. Like, yeah, so cool.
Yeah, so cool. You built a space, like I was
saying, that is very much a community.
It's like it's like the the coffee version of Cheers and
(14:11):
like like you, you'll have different vendors works and in
the store and everything from custom made mugs to to garments,
you name it. And then the like the just the
way the the feeling of the vibe of that is, you know, and it's a
deeply Minnesotan thing of how you're going about business.
(14:35):
And we were talking about this earlier.
Yeah, yeah. And that how I I just believe
that if we can bottle that, you know, that way of thinking about
community first and and the people that we come in contact
with versus how we want to, you know, skew things, I think that
we could do a lot better as a asa society.
(14:56):
Totally talk to me about your approach of how, because your
background is you see, you're doing everything that you've
been always doing, You're just. Yeah, yeah.
You're just, you're just cross pollinating the pond with, you
know, with coffee, honestly. Yeah.
And so talk to me about how muchof your, your community
engagement background is, is leaking into the coffee
(15:18):
business. Oh man, like that's the
crossover is huge. Like the the and because I was
in the drop in center setting where it's a community setting
where people are just coming in.And so as a someone who's
working there, you know what I mean?
I'm checking in with people, seeing how they're doing small
talk and, you know, helping themwith paperwork if they need help
(15:38):
getting them getting fulfilling their order.
You know, it's kind of like verysimilar things like that.
And so I knew that for this space as well.
I wanted, I wanted to just continue like that and that that
just organically kind of continued that that was how I
would approach addressing people.
It was funny when you said like the saying hello and goodbye.
That was a Jimmy John's thing. That was back in the day like
(15:59):
they were, that was we had to doit, you know?
Don't do that anymore. No, no they don't, man.
Things have changed. Things have changed.
But I. The brownies are.
The brownies are still really good.
Are they they? They got to put crack in those
brownies there. It's a little bit of crack in
there. It's like the third ingredient.
I wouldn't be surprised, dude. The Jimmy John's has something.
(16:22):
I love it. Yeah, yeah.
But I don't remember where I wasgoing with that.
It's about the greeting. Oh yeah, yeah.
Greeting people and everything. So, yeah.
So I, the way I view the that community side is like, well,
and the thing about Cosmic 2 is it's in a neighborhood, you know
what I mean? There's not much else around
there. There's not other businesses
that are drawing people into that space or anything.
It really is one of the only businesses in that area.
(16:45):
And so because of that, I lookedat the map of Wade Park too and
it's like there's 6000 residentsin just the Wade Park
neighborhood, that upper part ofNortheast, and that's where
Cosmic is situated in there. I was like, that's enough for
me, you know what I mean? That's enough business for me.
Like to have these people right here, like this is who I want to
invest in, who I want to promoteto, who I want to be there for,
(17:07):
you know, and so we got kids in the neighborhood.
So we host kids craft activities.
We've got local artists who willjust volunteer their time, you
know, to put on a something justfor somebody to for kids to have
something to come to. So that's been really fun to
like find different ways to do that and to kind of approach it
with that mentality as opposed to I kind of this thing stuck
(17:29):
with me. I won't get into this all, but
like commerce over capitalism, kind of that mentality where
it's like I'm, I wanted, I want to have a successful business.
I don't want to rob my neighborsand my community of resources.
You know, I want to be a resource for them.
And so that's where I that's whyI try to keep my prices down.
Excuse me, That's why I don't have a extra staff on hand
(17:49):
because it keeps my labor costs that I don't have to raise up my
prices. You know, I use the ingredients
that are, that I can find that are affordable so that I can be,
so that anybody in the communitycan come to cosmic.
And that's really, that's what Ireally want and care about
those. You know, and you do that.
You do that from, you know, the affordable food and then the
inviting atmosphere and all those different things.
(18:11):
Here's the other thing. Your shop is becoming super
duper popular. Yeah, a little.
Bit no, it's just, yeah, no, it's, it's so, you know, it's
hard to, you can't put the genieback in the bottle.
Like, it just takes a few peopleto like, you know, start jabbing
for the, the, you know, the environment and and you know,
everybody wants at least a taste.
Yeah, yeah, for sure. So as you saw, so actually when
(18:33):
I was there, they got it. They came out to you.
Like I heard about this place. I haven't been never been in
yet. Yeah, yeah, yeah.
So, so and and that's how it happens.
So as you grow in popularity, how do you how are you going to
manage to stay grounded to your core, you know, way of doing
things in your ideals, because for sure, you know, as as it as
(18:55):
it gets popular, right, You know, and I don't want to waste
this on you. No, no, no, but you know, it's a
good power. It's a good problem to have.
It's. A good problem to have?
Yes. Yes.
You know, I think the magic of of cosmic is the fact of that,
that you, your DNA is in every aspect of the business, right?
So you're going to have to attract some more dusties, you
(19:18):
know, you know, when it when it's just not, when it's not
just you, you're going to have to, you're not either, you know,
clone yourself. You're going to figure that out.
Dude, I've thought about that. Or how do you how?
Do you do you know? What's your thought, thought
process behind that, behind you know, are you thinking about
growth for sure? Yeah, Yeah.
I always thinking about growth, you know, like wanting to
(19:38):
continue to grow. And I'm just very mindful and
intentional and slow about how Ido things with that because of
the precarious situation I find myself in as being one person
with that. So I have thought of different
things and you know, there's a examples out there of businesses
that are that operate in similarfashions where they have a
(19:59):
limited amount or quantity that they have for the day.
They can do tickets ahead of time.
Or there's, I've thought in certain busy areas, like maybe
there's AQR code I can utilize or turn on at the certain moment
when things get hectic. So to kind of keep the flow
going and stuff. So there's there's businesses
out there that do that for me, the I feel like the thing that
(20:21):
keep that has. Kept me on the path that I'm on
is the working by myself with that.
So the way that I've tried to approach growth in this way is
to grow in the burrito area. That's something that the way
that I have them pre made and everything I think that I can, I
can sell exponentially more of those than I can sell of coffee.
(20:45):
And you have you have the pre-order method too.
So you have to like you would have to to order, they can
pre-order them. Oh yeah, yeah.
So that's that's a, that's a that's a great way to to do that
as. Well, yeah, for sure.
So yeah, you can order if you want like a more than just like
4 is kind of my limit on burritos per order just because
I have a limited amount, you know, and I've got them want to
(21:06):
make sure that people get them. And that's the other thing too
is like, I like if if you want to buy me out like that sounds
really good for sales, but that's not what I'm about.
You know what I mean? I'm like, so I can't do that.
I'm sorry, You know what I mean?Like yeah, it'd be great.
But like no, I want to make surethat people get theirs, you
know, as much as I can. So there's ways that you can try
to like yes, add some order somein advance on that.
I've had some ideas about maybe trying to get some into the
(21:27):
different locations, the burritos, like there where I can
pre make them and send them there.
Lofty dreams I started in like my the initial goal was, you
know, you mentioned in the interest about hot dog carts and
trucks and that was kind of my that's my, that's been my angle
and everything. So I've kind of approached how I
operate this in a similar fashion with that, but I think I
have an idea of how I could makethe do a burrito breakfast
(21:51):
burrito truck like that. So there's there's different
things that I'm thinking about of how I could grow and how I
could manage, but I'm really thecoffee that's limited based on
the space that I have. I having another person back
there isn't going to allow me tomake more drinks really fast,
right? You know, it's just.
It's not ergonomic. Like it's not No, yeah, the
place isn't set up. Plus, plus you, you being back
(22:13):
there doing a thing, that's just, that's the show.
That's right. That's the stuff and that's
that's part of the experience. Yeah, it really it really.
Is like. It really is like, yeah, like I.
Forget that sometimes. Are you, do you count the amount
of steps you do in a day, 'causeI like this.
So I'm just telling you, you know, it's 'cause as a, as a, as
a back of the house guy, you know it's about ergonomic,
right? So for sure trying to take the
(22:34):
least amount of steps possible, you're doing the exact opposite.
Run into the kitchen so but dudelike that's like I that's
everything's intentional bad because like the the seconds
that it takes me to go back there and just being back in
that space can allow me to like do some things that need to get
done that can help me get thingsfaster in the future.
You know what I mean? So like even though like it's,
(22:56):
I'm taking more steps to go backinto the kitchen and do because
I thought I was like, I could put my food warmers up in front
and then I could just hand them out like that.
I was like, but the what I can get done and the a couple of
seconds that it takes me to go back there and maybe it's like
maybe the burritos ready, but I need like 5 extra seconds, you
know what I mean? Like I can and now I have that,
you know, So it is interesting. I thought about that too.
(23:17):
Like what's how many steps am I putting in here today?
And I was like, yeah. Yeah.
Listen, listen, running a small business requires, you know, an
astronomical amount of of effort, heart, fearlessness, you
(23:37):
know, all the, all the things. Yeah.
Do you think that a coffee shop like you and I know the answer
to this, but do you think like acoffee shop like yours has the
ability to be not only the cornerstone of of a community,
but in in so many ways, a healing and connection vehicle
(24:03):
for a community? And I and I think that's what
you set out to do without even really, you know, putting a name
to it. Yeah, because of all the the
programming that you're talking about doing and right.
All the things you do that have nothing really to do with
revenue driving for sure. Yeah, exactly.
Yeah. So do you, do you feel that that
(24:23):
you're, you're at least in that vein and that's what you're
going for? It would, would that be the
ultimate gulf? Is that the ultimate gulf?
I think so, man, and like, and it's not like I, I knew a
community building was going to be an aspect of it, but the way
that it's working out is it's really cool, man.
Like it's, I don't know, like I just really enjoy it like being,
and there is something about like being the only person there
(24:47):
where I get to, I just get to know the community so much
better. So like when I'm out walking my
dog, I see customers all the time, you know what I mean?
Like, so it's, it's kind of embedded into that, which is
really neat. But because of that, I, I see
people in a way where I see the needs and there's like I, like I
said, I don't necessarily reach out to people for events, but
(25:08):
people will reach out to me and be like, you know, is there, can
we do music here? Can I do a poetry reading?
Is there something that I can, can I use this space to do this?
And I want to do that for peoplebecause I feel like I was given
this kind of been a motto of mine since doing it.
But like, I feel like I was given an opportunity to do a
dream of mine, which was operated food business.
(25:30):
And I want to use that to be able to allow other people to
view, to pursue their dreams, you know, And so same with the
artists who are on the walls andthe on the people.
And they're like, I want people to have a space for that.
You know, I don't charge my artists anything for having
anything in the shop. I'm I'm here to sell burritos
and coffee. You know, you're here to sell
your art and everything. I'm just a conduit for you to do
(25:50):
that because that's what the that's what community, you know,
we're a community. And so, yeah, I just, I want, I
hope people recognize that that's what that's I, I just
want to be here for you all, youknow, like it's not necessarily
about the money or the business or like even like this is the
best thing to admit, but even like the quality at times I'm
(26:11):
like, I'm like, I'm here for youall, you know what I mean?
Like, and sometimes the quality is the community and sometimes
that's something that I'm working on balancing is like,
how can the quality be the interaction sometimes as well,
like, and to not be concerned asmuch about the product as it is
the the environment that you're saying people are coming in
here. And and so that's.
Listen, no, no, it's actually running time.
(26:32):
Listen, there's a there's a quote, I believe.
I believe it was Maya Angelou who said it.
People will forget what you said.
They will forget what you did, but they will never forget how
you made them feel. And that's facts.
Yeah. For sure, and I got to I got to
keep that to heart, man, becauselike I was saying, being a
forward facing and managing everything, like sometimes it's
(26:53):
hard like. Now you, I know you say it's a
one man show, but there there are two other life forms, is it?
Yes, appreciate that shout out. Speak to me about man.
On MLK day two years ago now wasit 2 years ago?
(27:17):
I'm closed on Mondays and someone needed an order for a
meeting that they're having so Ifulfilled that.
So I showed up at like 5:30 in the morning, January 16th, and
there is like a trash bag in front of the coffee shop and it
looked like a grocery basket, something like that.
It's like someone, there's a busstop right there, like someone
left their belongings here. I'm just gonna go move it to the
(27:38):
back, you know, so that it's notin front of the store.
And so I start walking closer and there's just a little Kitty
who's like standing at the door looking at it at me.
And I was like, oh shit, there'sa cat out here.
And I'm not a cat person. And I was like, there's a cat
out here and it's freezing. It's January, you know, and I
was like, Oh my gosh, I've got to let this cat in.
So I opened up the door and I like kind of corralled the cat
inside and I grabbed the basket to move it and there's another
(28:01):
cat inside of it. And I was like, oh, I was like,
these aren't someone's belonging.
Like these are the, the cats arethe belongings.
Someone just. Left my 2 cats.
And I was like, what do I do with this?
And so I called my wife. I was like 2 cats are here.
What do I do? And she's like, I don't know.
And I, they, I let them inside and they like jumped into a
(28:21):
cardboard box that was in the back kitchen area and fell
asleep. And I was like, I have cats
sleeping in my kitchen. I was like, what do I like,
that's not good. That's not, that's not health
violations. I was like, I don't know, I
don't know. I don't know.
I was like, I don't know, what do I do with this?
I was like, but they're adorable.
And now I guess they're mine. And people are like, you can
call a shelter, you can do this.I was like.
(28:42):
But but they. They're mine now, like they're
so cute. So they ended up living at the
shop for about 3 months and so Ihave a basement area that they
like lived in. And then during the morning, I
would let them up and they wouldcome hang out with customers.
And then we reached a point where it was too hard to keep
them out of my business. Yeah.
Yeah. And like, I would have had to
find some way to do it permanently.
And then they were turning around outside.
(29:03):
So now they live at home with us.
So Mac Miller and Midnight are the cats.
So Mac and Midnight. They whether they're physically
in the shop or not, they're the image is on the coffee bags.
The image is there, so they're there.
Yes. The house brew is Mac and
Midnight. It's from Vitality Roasting.
That's the roaster that I use and it's an Ethiopia, Columbia
(29:23):
blend. It's, it's really good.
But I, yeah, we had to give a shout out to the cats because
they kind of, they grew in popularity.
Man, people love cats. That's the number one video
search still to this day on YouTube is I believe it cat
videos fully. Yep.
That's the thing. Not surprised, man.
Like, like kids would come in, people would bring their kids
in. Like parents like would come
(29:44):
through and they just want to like be like, can we play with
the cats? Yeah, man.
Like, I don't know. They're they're just here.
So like, do what you want. That's hilarious.
That's hilarious. Yep.
There's that's, that's such an amazing story too.
And, and the fact that that like, you know, you had some,
some built in mascots that, thatthat kind of have the same, you
(30:05):
know, the same Viber or the, youknow, enthusiasm for the, that
space. That you do, which is.
It's so cool it. Brought a lot of people.
In it's so you're just you're just one of these guys that I
that I take to just be extremelyone of those guys that that can
(30:30):
just jump in and just do something like like you said,
you wasn't even in and coffee wasn't even on the radar.
Yeah, but I'll figure it out. You just want to do one of those
guys. Yeah, for sure.
So. So talk to me about moon zoom.
Oh my God, dude. Yeah.
So that's nice, man. For sure.
Moon zoom. Yeah.
So I so the original concept started in about 2019 and how it
(30:56):
started was the the container that we used for the candles.
So I'm you're referencing the candle company.
Absolutely. All right, for sure.
Do you know, have you seen the origin of what was prior I had?
No, I did not see the. OK, so actually what that jar
was used for is we stored cannabis inside of it.
So there's a sandstone on the jar on the inside which you can
(31:20):
put essential oils on. And then when you store your
canvas and then you close the lid on there, you put a
peppermint essential oil on there, it diffuses inside, it
connects to your canvas. You got your own homemade
menthol, you know, So that was the intention.
By the time we got the shipment in COVID it things were pushed
back and everything in our plan of going into shops was limited
to be able to try to do this andtrying to sell a cannabis
(31:41):
product on social media is challenging.
Yes, yeah, it's everything like that.
And we didn't really know how tomarket it anyways.
You know, we didn't have a scientist stuff, you know, like
we're low key, but we love the idea and the model of it.
So then we pivoted and we knew that we were probably going to
do candles eventually because the concept was unique with the
essential diffuser. So we started learning how to
(32:03):
make candles and filling them upand then.
Who are the we? Sorry, we we is my good buddy
Tom sell. There you go.
Thank you, thank you sorry yes, the we so my best friend from
life Tom sell and him and I started moon zoom and so we have
the jars, the candles started selling them as candles and then
the essential oils as well. And we started vending, going to
(32:27):
events and selling them at events.
And then the year that we were planning on going heavier into
that was the year that Cosmic became available, yeah.
And kind of pivoted directions and we both kind of pivoted in
the, the prioritizing that for our projects at the time.
It still exists, still have jars, still are working on
figuring out what we're doing and how we're going to get that
(32:48):
out there. I I still love the concept of it
and I. I think it's an amazing concept.
Yeah, man, I mean like. And and this.
Is jars but. And and the thing about it is,
First off it the ethos of how itall started is.
So the story is though. Yeah, right.
Yeah, and. And the candles look amazing.
Thank you. I haven't smelled 1 yet but I'm
sure they do. But you know you have to have a
(33:10):
espresso. So I know, I know you have to do
we have that's what. So that's one of the things that
we've got to have. A Mac and midnight candle and it
has to be espresso or have a costly.
Candle yes you yes man for sure kind of fun in terms of like
just like business as we're talking here Bill this is one of
the things that we did that we didn't think about is when we
ordered this container we ordered them with the label of
(33:31):
of descent on them which can't remove so they all have the same
label on there but we wanted to branch out from no scent and we
didn't have enough money to buy more of the jars of the same
ones like that so we got some stickers and some things to mess
around with it a little bit so there's some there's some
obstacles that we as business that's OK yeah dude that's.
(33:54):
Happy little you know what I mean?
Some Bob Ross moment, dude. Exactly.
I've got the website up on screen to add, you know if
there's anything you want to point out or whatever from that
as well. Cool, awesome.
First off, I love love love the look.
Thank you of of of the candles for sure.
I love the logo too. And I'm pretty sure the moon
(34:16):
zoom was a as a as an homage to to the cannabis.
Yeah, yeah, yeah, yeah. That was the original yellow.
But, but I also love the spelling.
I also love the spelling. Yeah, yeah, yeah, for sure.
And it's I I just think that this I would, I would.
So I'm a candle guy. Like my house.
I'm sorry. Yeah, Yeah.
My wife is the candle. Got you.
(34:36):
Yep. But here's the thing that my
wife does and she's going to coming for the show.
She'll you know, we have a an more candles than I think we
should ever have, right? She will light.
She will light like a bunch of them.
No kid, the. Problem is, they all smell
different. Ohh God, yeah, yeah, yeah, for
(34:56):
sure. So you gotta have smells that go
together. It's like, that's gotta be kind
of assaultive on your. Yeah, it's it's it's a yes.
It is a song. I'm glad you said it.
Sorry you hear that? It's assault.
It is, it is. There's a salt on the nose.
And I love the fact that you use100%, you know, essential oils.
(35:18):
Yeah, yes, all, all, all above board, man.
I I think they they look amazing.
Yeah, man. Thank you.
Yeah. So it's like what I like about
it is that the the sandstone is on the on the lid, right?
Yeah. So what's cool is like when you
don't want it to smell, you justclose the jar.
Yeah. And when you do want to smell,
you just open the jar. You know what I mean?
So it's like you can kind of control.
Control it, yeah, But yeah, less.
Less somewhere else, Less of a salt.
(35:38):
Less. Yeah.
Exactly and close it every once in a while when you need to.
So I think it's just an essential.
So that's it right now I have them actually in the shop
without them as candles, but just as empty jars just for
essential diffusers. And people also have like
diffuser jewelry, you know they use for that too.
So if you want to store it in there and it'll keep it fresh
like that. Very cool.
So it was fun. My buddy and I are creators and
(35:59):
we've been brainstorming and we've done written shorts and
fun scripts like all that. You're just one of those.
You're just one of those guys. Just figure it out, yeah.
For sure. Love creating things, love
making things. Whatever.
Yeah. That's awesome.
That's awesome. Well, don't, don't let that one
go. That's a good one.
Oh, thank you. OK, yeah, for sure.
I'm hanging on. I know.
I'm trying to figure out what I get.
I know. I was like, well, we gotta look
(36:19):
in patents. What do we got?
I don't know. You will figure it out, yeah.
For sure, yeah. Just look, I I want to I want to
purchase the very first Cosmic Mac in midnight.
Now, now we're on it. In limited edition, you should
number them all too. That's a free one.
All right, so let's let's get into, let's get into this
(36:41):
lightning round. Perfect.
OK, so. We're going to do I'm going to
shoot out some a word or phrase,and then you got to hit me with
the very first thing that you that comes in your mind.
Oh man, OK. You ready?
All right, I don't trust myself.All right, let's do this.
All right, all right. Hey, listen, either this cannot,
this cannot go wrong. The worst that could happen is
(37:04):
you can go viral. There we go.
OK, perfect. Yeah, I appreciate it.
All right. Favorite coffee drink to make or
drink yourself? Oh, vanilla latte.
Just basic small vanilla latte. Love it all.
Right the most unexpected thing you've learned about running a
coffee shop? How much people want large,
(37:24):
sweet, Milky drinks and. Not a lot of.
Cold. Not a lot of coffee.
Yep. I did not expect that.
Yeah. I mean, there's a there's a
reason for it, for sure. Absolutely.
One thing you have always have on your playlist when you're
working aside aside from the Grateful Dead.
(37:45):
OK, gotcha. That's always on there.
I'll do any lofi good copies. I mean, it's just like music
like that. But there's a couple playlists
that I have good vocal music like.
So I have, well, this one playlist called Vocal Sex that I
throw on there. Yeah.
I mean, is everybody's voice I want.
I love them. Yeah, I'm in love with your
voice. If you're on that playlist,
(38:06):
that's what it means. So yeah.
So that's a good one on there. I got to get on that playlist.
I got to get on that playlist, yeah.
For sure, you'll be on that playlist, yeah.
OK your go to comfort food aftera long day.
Man burger or Philly cheese steak?
(38:26):
I like the beef and the grease and the cheese.
Like I mean. A good listen, A good Philly
cheese steak, sopping the bread sopping in a little bit.
Yeah. I mean, that's, you know, that's
one of the main ingredients. Yeah.
Yeah. So are you?
Are you a cheese person or a Wizperson?
I do. So I like to make my own OK as
well, like for that too. But I think it's a combo, you
(38:48):
know what I mean? So I think the the white
American is essential for affiliate cheese steak with the
Wiz. I think it's, I think you, I
think you got both of them. Yeah, for those who don't know
what the hell we're talking about, South Cheese Wiz is is is
probably the cheesiest cheese there ever.
Yep. Yep.
But but it's perfect for the cheese stick.
I don't. Know it goes well.
(39:09):
Yeah, it's sort of like that. You know those crackers and
cheese with the little red stick?
Yeah, the cheese doesn't taste the same.
Let's use the red stick. I don't care what anybody do.
You what anybody says the Red stick is a is a needed.
Thing if you don't have it, it'snot the same.
Nope, Nope, Nope. And then the finger is a second.
What's the most Minnesota thing you have ever done?
(39:30):
I can tell you what mine is right now.
Was was was learning how to say.Man, that's I would say I have
probably just all around my likeaccent and language.
I just Minnesotan just like I say, you betcha I say G's all
the time, like I just hope is huge.
(39:52):
You know, I'm going to squeeze by it like it's just all
Minnesota. And on that front, yeah.
Other than that, I mean Minnesota State Fair.
I like love. That's that's that's a rite of
passage. Yeah.
I mean, who doesn't? Yeah.
I mean, I love the state for sure.
I love it. Dude, it's, oh, it's fantastic.
Yeah, it's I, I will say this about the State Fair.
So my favorite thing, so I remember I came here in 98, my
(40:15):
favorite thing ever at the StateFair.
So by the 4C building in the back across from where they have
like the Swedish coffee and all that stuff, there used to be an
apple dumpling stand. OK.
Yeah, yeah. Yeah, three years ago went bye
bye. No kidding.
I I was down to boycott the State Fair.
(40:37):
Devastating. So this OK, let me let me for
those who. Didn't even move.
Like no, no, no, no. They're gone, I think.
I think the family that ran thatI think I think the guy, I think
he passed away. OK, got you.
And unfortunately, OK, so. How do you have someone take?
Over but those who haven't experienced have you ever had
it? I don't.
OK, I got to tell you about it. Yeah, I got to tell you.
(40:58):
OK. So I was approved.
All right. So, so they would, they would
peel an apple, they would make this syrup for the apple and
it'd be like actual red hots. Oh, really?
No. Actual Red Hots, brown sugar,
vanilla and, and, and cinnamon sticks, right?
And I'm pretty sure there's a little bit of whiskey in it, no?
(41:19):
Can they would? Basically braise the apples in
this syrup. Oh, that was all in the syrup,
yes. Would braise this so they coat
apples. So yeah, yeah, So and then then
they would wrap it in some kind of a dough and then bake it.
And then you get that that half a apple, some of that syrup, and
then a scoop of vanilla ice cream.
(41:39):
You're kidding me. Out of bounds, Yeah, out of
bounds. But the best thing I've ever
had. And then they put some.
So right now not no, no shade, but there's like a pancake on a
stick or waffle on the stick stand in the spot now.
I was like, I was ready to flip the stand over When I, when I
just so we just so we're clear. I was serious about them.
(42:01):
I, I look forward to that. Then I then I left, I moved away
and I came back. That was the first.
That was the first beeline. The first beeline was to down.
Like what? Whoa, whoa, whoa, wait, did it
now? I looked on the directory.
It's not even in. It's not here at all.
Man, I'm sorry because that's that's a blow, dude.
When you like, yeah. And it's an amazing thing.
(42:21):
So it's what so I I have. Your places.
I have a short list of food items that are so nostalgic to
me that I won't even attempt to make them.
Oh, I'm pretty sure that I couldmake this right for sure.
It's like, but I would. I don't even want to try.
No 'cause I don't want to sully it right?
(42:42):
It's not. I want it made for me.
I want like, like, OK, so I'm not a big Mayo person.
OK, good aioli on something. Good aioli on something.
Or like my my grandmother used to make a tuna fish sandwich.
Yeah, that I want to eat tuna fish.
I just don't, I don't, I won't make it for myself.
I don't want to buy it anywhere.That's fair.
(43:02):
That and you know, the secret was though, she baked the bread.
She did tomatoes from the yard. I was like, they were like, she
didn't put onions in it because I hate raw onions.
So it was like everything was, you know, it was, it was custom
made to me. So oh, gotcha.
This Apple dumpling isn't that. Isn't that pantheon?
Yeah, you can't really make that.
No, I refuse to try. Yeah.
But now if it's gone, you might have.
(43:24):
To I might have. That's what I'm saying.
I might have to open the stand. Up.
There's not a Yeah. If it's not there, then yeah,
someone's got it. Someone.
'S got to do it one other one ofus the moon zoom apple dumpling.
That's another sin. That's another sin.
OK dusty tell everyone where what you have going on and where
they're where they can find you So any programming you got you
(43:47):
got going on right now. Just let us know what's going on
with you in Cosmic. Yeah, not a not a ton of
programming right now. There's I think there's maybe a
concert happening over Memorial Day weekend.
You can tune into that on Instagram.
That's usually where I post all my stuff.
If you come in, you can sign up for my e-mail newsletter and
that I. Put stuff Instagram handle is
(44:10):
what? The Instagram handle is at
Cosmic Coffee Minnesota. That's right.
Yeah, spell it like you sounded.Nothing weird.
Nothing. Nothing.
Moon zoom style, anything. Absolutely, man.
Well, Dusty, thank you so much for for, for being here and you
taking the time to do such. It's been amazing to to get to
(44:31):
know your story a little more indepth.
Even though I feel like I've known you, this is very true.
I feel like I've known you forever.
And man, just I really continue to be the glue in the thread
for, you know, your community that you're being.
I think the world needs more places like Cosmic Coffee.
(44:51):
For sure. And hopefully we hopefully we
get more man, absolutely, yeah. Keep it going.
Absolutely. If you have not been the cosmic
coffee, please stop in. You know Dusty's brewing a lot
more than just cups of coffee over there.
The burritos. I can swear by them.
I swear to God they were good and appreciate that look.
Check this out man. Thank you guys for tuning into
(45:13):
another episode of the Taste Music Here Food podcast.
We have an incredible journey today exploring the delicious
intersections of food, music, and culture.
Remember, the stories we share are the flavors of life that
deserve to be shared. If you enjoyed this
conversation, don't forget to subscribe, rate, and leave a
review. It helps others discover our
(45:34):
show and keeps us going strong. Remember, no one likes FOMO.
Don't miss out. Follow us on social media for
behind the scenes moments, sneakpeeks and exclusive content that
brings the world of food and culture even closer to your
plate. I've been your host at Porter.
Till next time. Peace, NBC.
(46:05):
Our relation to NBC.
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