BE A VOICE | BEAN 2 BEAN COFFEE CO.

In this episode of Be A Voice, Britt steps out of the studio and stops in to Bean 2 Bean Cafe at 5th and Oxford St in N. Philly. Coffee roasting and sales are in the family blood. You can hear the passion they have for this cafe. Kick back with a cup of Joe. Head to their website, subscribe and get 15% off. https://www.bean2bean.com/

Episode Transcript

(00:09):
Welcome to you a voice. I'mbrit James Carpenter. I'm Insulid Media.
Thanks for joining me today. Todayis a little bit different. We are
out of the studio, but yetI am in the most comfortable studio possible.
I am sitting here today with twoof the most upright coolest dudes I've
met in a long time. I'msitting here with Obel Hernandez and Jonathan Pastor,
right of bing to be called.Hey guys, Hey, how are

(00:34):
you guys here? This is great. I love this sitting right here.
This is sick. As a matterof fact, I was ready to buy
a new couch, and I thinkI just might buy these, he said,
anyone's sitting in your living room?Well, yeah, close to it.
This is awesome, This is great. Thank you very much for this.
I appreciate that you're the reason theylet us in here today, So
thanks. Really, I've not beenin this room yet. Really, this

(00:55):
is your first time in here?Nice? Nice, I feel privileged.
You guys should do then, yeah, I do. This is great and
this is cool because well, firstof all, I know who you are.
Of course I know what you do. Why don't you tell the listeners
and the viewers. Who you arewhat you do. I'll start with you
a Bell Who are you? Whatdo you do? Obel Hernandez Junior work

(01:21):
for Being to Being Coffee co.We're here at the Being to Bean Cafe
today. We're at fifteen sixteen NorthFifth Street inside Billy Penn Studios building.
I manage like events and partnerships forBeing to Bean and Being to Bean is
a family owned company that was startedby my father, Obel Hernandez Senior,

(01:44):
and then myself and Jonathan came onboard a couple of years after he started
that and my younger brother Gabriel Nice. Yeah, so I'm Jonathan one of
the owners of Being to Bean.A bellt sold himself a little short.
He is also one of the ownersof the company. Just worked for Me
to Be and I handle a lotof our operations of pretty much everything from

(02:07):
like town acquisition to you know,planning for new graphic design projects, new
ideas for the cafe, things likethat, pretty much making sure everything was
running smoothly and hopefully profitable. That'salways a big hope for businesses, right,
that's a nav goal. So whenwas Being the being founded? Founded

(02:30):
on June twelfth, twenty thirty.You had to say that, dude,
that's excellent though, that's I knowthat I say that about Metropolitan, I
say for one twenty twelve. Ohwell, I use that just because I
think that gives yourself maybe a senseof also pride and ownership of that day.
That's an anniversary to look forward to. Maybe no, for sure,

(02:52):
and that's like the official, youknow day We got the business license.
But my dad was doing coffee hiswhole life. He's he was the head
coffee tasted for Maxwell House for abouttwenty years. Then he left that to
do more specialty coffee for Caribou Coffee, did some roasting for them, and
he's a certified Coffee Creator for theNew York Stock Exchange, which there's only

(03:13):
forty of those licenses in the worldand he has one of them. That's
excellent. Yeah, exit what madehim ever decide then that, you know
what, I don't want to workfor anybody else. I want to start
my own coffee company. I wantto do this and make it work.
It was the transition moving from Minnesotato Pennsylvania. Caribou is located in Minnesota,

(03:34):
and so my parents they just wantedto move back East Coast, closer
to the family, and he waslike, all right, let me start
this venture. I know coffee,and I'll do that. So he just
wanted to stay in coffee. Idon't think there were many people hiring for
a position for what he wanted todo, No, and like he has

(04:00):
more of a specialized role what hedoes with his palette, so you know,
he was like, all right,nobody's hiring, I'll just start my
own thing. That's smart, that'sreally smart. And like I said,
like twenty thirteen, if you thinkabout it, coffee wasn't a thing like
it is now. It was likemore drank for fuel, right than it

(04:24):
is like a luxury item than itis. Sometimes. It was like I'm
going to stop at Dunkin Donuts andget it Duncan. Yeah, we don't
say that name right. Well,as I said that with a cringe on
my face because my stomach actually feltmyself drinking that and getting sick. So
he yeah, I'll still have goodcoffee, you know. And like I

(04:45):
think I think that year you mentionedtwenty thirteen was kind of like the start
of people trying to make better coffeeand roast better coffee. Yeah, they
call it like the third wave becausethat's when you know, you know,
coffee shops and roaster started to popup a little bit here and Ladelphia.
Yeah, a lot more micro roasterspopping up, just like coffee is very
similar to the beer scene. Forsure. We got a lot of micro

(05:06):
breweries popping up, same thing withthe coffee roasters. There's so many and
it is a profitable business if yourun it right. Right, we don't
know yet. Our goal for realis like we don't put profit first right
now. Our goal is growth,bringing people in, you know, like

(05:26):
expanding the different neighborhoods and meeting newpeople. Because like it takes money to
do that, it takes time.So it's not really like profit first.
It's more like are we bringing inthe right people? Are we growing in
the right neighborhood? Are we sellingthe right food? Do we have the
right message we're getting across? Andyou know, as more time is going
on, now we realize we are. So then it's like, okay,
well, like let's turn all thisinto a profit. And we use the

(05:46):
slogan crafting relationships one being out oftime. When we first were developing like
our strategy for business and that's whatwe wanted to do, create relationships because
we felt that was a great wayto help grow the business. People.
Let the people who love us helpus grow, and the new people find
out about us, and we'll developrelationships with them and grow the company that

(06:09):
way. That's awesome And I loveto hear you say what you said,
because not many people realize that whenwhether you have a business for two years,
five years, ten years, twentyyears, you know, people for
some reason automatically assume that you're makingmoney and your own. Isn't that funny?
You know, it's like you havea lot of money. Wow,
that's great, Like you know howmany hours a day you work, and

(06:29):
how many days a week we work? You know all of them exactly,
and every's like, oh, excuseyou have to munch of control. Well
yeah, because I want to makesure that my business is still standing tomorrow.
But you said it. You know, it really takes money to make
money, and people don't realize that. And if you're not willing to invest
in yourself, yeah, that payot'sgoing to fit. You have to keep

(06:50):
reinvesting in yourself too. It's notjust like an initial investment like okay,
now, we have a good company. Everyone likes us like it's constant,
it's never ending. That's financial capital. You also need to have a sacrifice.
You have to put in your time. That's the capital that's also required.
And you have to sacrifice things youdon't want to give up to make
sure the business thrives. Family functions, vacations. What you do, honestly,

(07:16):
well, they always tell you,you know, or I always say,
you know, pursue your passion andyou'll always love what you do.
But also you you know, justbecause you do it, it's not all
roses. It's not all rainbows andunicorns out there, you know. With
that, it's sometimes sometimes yeah,and that's great, but then it's like,
you know, you really got togive it up. Like you said,
like I've missed, you know,I've missed a lot of family functions,

(07:40):
a lot of holidays. I've misseda lot of birthdays. I've missed
a lot of friends functions. Don'tget me wrong, it's a great excuse
to get out of weddings because Ireally but yeah, I get it.
I really get that, and didso in twenty thirteen when this started,
were you hands on right away?No, about two years later, twenty

(08:01):
fifteen, twenty sixteen, I cameon board and just help my dad on
the business side of things. Heknew coffee, that was his thing.
He was like, Hey, Iknow coffee, but I don't really know
business. I could use your help. And then Jonathan also came on board
just around that time, and wetook it from there. When I lived

(08:24):
in the townhouse together in Northern Libertiesand in twenty sixteen we ran being to
being out of the basement of thathouse that was to be. That's awesome,
that sick. No one knows that. That's good. Well, that's
good because I was just about toask you, how did y'all meet?
So you were roommates together or Jonathanand I'm born. Yeah, we've known
each other. We went to kindergartentogether. My parents know his parents,

(08:48):
so yeah. Then he moved toMinnesota around high school in high school,
ye third grade, out of NewYork. Like you know, they were
looking for, like our parents lookingfor, you know, rural area so
we wouldn't end up in a cityand we could grow up nice. In
the second we could, we bothmoved back to the city. Wait,
you both weren't from Philly. Youwere from New York, from Queens and

(09:09):
in Brooklyn. Get out of here. Oh here, I thought you were
just Philly boys. Like that.We reconnected because of Philly. M h.
Yeah and what year was that whenfourteen to sixteen, twenty fourteen?
Coming back down on Facebook helped usconnect after all those years. I was
living in Houston working for the HoustonAstros and uh, they were playing the

(09:31):
Phillies one weekend and John hit meup and he's like first classes. He's
like, hey, that is atrue Phillies fan too, like seven years,
He's like, you should come toHouston sometime. I was like,
how about this weekend? But shewent to I flew to seven years and
not seeing them. Yeah that's awesome. Yeah, that's really said. He

(09:52):
got me. He got me ticketsright behind home plate for two games in
a round, watched Brad Lenge blowtwo games in a row. So then
you were in. He was in. What brought you back Northeast? I
mean, because let's face it,that's you know, great climate, you
know, it is Texas overall,but like what brought you here? Yeah?
So that move that my parents didfrom Minnesota to back to Pennsylvania.

(10:18):
That's why I moved back to Pennsylvaniabecause they moved here. So I was
in college at the time. WhenI was with the Astros, I was
doing an internship, so I wasgoing to the University of Minnesota, and
then I decided to transfer to Temple, who has a very good sports management
program. When I was there wasthe number one in the country, So

(10:41):
it was kind of an easy decisionto make. Go to Temple, went
to the School of Sports and HospitalityManagement, graduated with a degree there,
and then did coffee instead of sports. Did you ever think you'd be working
in coffee with coffee? No?No, But always wanted to be in

(11:03):
food and beverage. And you know, I've been drinking coffee since I'm a
teenager, like very much into likeyou know, getting like a ruben or
pastrami sandwich and like a cup ofcoffee at a diner. At like fifteen,
that was like my thing. SoI always liked it. Always liked
coffee, cream and sugar and beingin food in all different aspects of food.
I always wanted something that could likereach everyone in the world, and

(11:28):
you can't really do that with likea lot of frozen and refrigerator foods.
And I also think it's cool thatlike when people drink coffee, they like
talk about it. Like when Ieat, you know, French fries,
I'm not really talking about the frieseveryone. When I'm eating a piece of
chicken, I don't tell people howgreat the chicken is. But coffee,
it seems like travels multi cultures allover the world. People have you tried

(11:48):
this brand? Have you tried that? I always thought that was cool.
So as soon as I started reconnectedabout his dad, I was like,
let me sell some coffee for you. So I just started selling it and
then I was like, let melike really do it. Like I want
to be an owner, I wantto do this, I want to do
that, I want to market,I want to come up with roast.
And it's just kind of like Inever looked back. And it's funny to

(12:09):
say about coffee because coffee is thatuniversal connector for sure, when you hear
somebody will say when you want toget together, you know, let's grab
a coffee. Yeah. Fact,And whether you're drink it or not,
you're going to do it. You'regoing to show up because it's connecting because
somebody talking right now. It reallyis. You're right, it is crazy
because that's that's exactly how today happened. Yea, you know there and that

(12:31):
that was very interesting because at thatpoint in time I was not drinking coffee
again at that point, and thenafter that I started again. Yeah,
that was well. Yeah, twentytwenty June twenty twenty, right beginning of
COVID, yep, we had met. There was people, you know,
everything was shutting down and we werejust out there doing trying to stay alive.
Yeah, connecting, connecting, andthat's what this is. It's connecting.

(12:54):
So you guys grew you you youstarted out with you know, your
your operations center over in Port Richmondarea. Correct. Ye, it's still
there, operational. You actually havewent through some different You've tried different things
too, like you've done you know, like the sound room and you've done
your events over there and had thatcome about. I mean most people don't

(13:16):
do that. They just like,we're gonna do coffee, We're gonna do
a cafe, We're going to sellit. You guys venture out And that's
actually how this happened because I hadnothing to do with coffee at the time.
You know why how it's something's apart. It's what makes us different.
We we always said, like theexpectations should be of every coffee company to
have great coffee, right, andwhat sets us apart. Some people go

(13:41):
more of a sustainability route, somepeople just they all have different things.
Our thing was like, let's doevents too, like what we want to
do exactly. We want to dothings though that we're passionate about. We're
passionate about music, We're passionate aboutcomedy, passionate out a number of different
things and we try to implement thoseinto coffee somehow when we can. And

(14:07):
yeah, like you said, thesound room, we had that at our
facility. We had an art showthere. We at the cafe here,
we had a comedy show a coupleof weeks ago. We don't tell comedy.
So those are the things that setus apart. And there's things we're
passionate about. So that's how itcomes about. We find that people remember

(14:28):
us in all different ways. Solike once we started, it was like,
all right, well what do wedo? We started Lane and when
we were ask people how'd you findout about us? Everyone had a different
answer. So it was like,damn, we have to do like all
of it. So I remember youguys from the from the vendor, then
from the you know seventy person nowand then marketplace. I remember you guys
from Saldrim. That's why I buyyour coffee. I remember you from the

(14:50):
comedy show. That's why I buyyour coffee. So we're just like okay,
like something is triggering them later tobe reminded of our coffee, and
it isn't coffee, it's events.It's a feeling that ahead, it's someone
they met, and like some ofthe connections we've made with someone just showing
up at our event one time havebecome like some of my closest friends.
You know, we're hanging out allthe time now and it's like, how

(15:11):
do we meet again? Oh youshowed up to that one being a bean
event, and like just keep showingup and like now we're hanging out.
So it's like also a little personallygratifying to just like meet new friends in
a public space when a lot ofother people, like you said, are
just like there to do business likecheck in, check out, Like we
did our business. We have greatcoffee, we have great product. Like

(15:31):
everyone's happy, good job, guys, I'm like, yeah, but like
what else? What else? Likelike Oball said, like it's an expectation
to have great coffee, duh,Like what else do you do? So
for us, it's like we socialize. We like to socialize, and that's
a good thing. Once again,it's the connection. That's what people forget
about. They missed that connect.I miss connections when with people, you

(15:52):
know, we've all and like comingout of COVID, you know, and
with the world still like in aheadspin and being a aid to connect,
you know, you have to thinkoutside the box. You've got to do
something different, because first of all, you guys took a big leap.
You know, we're sitting here inthe studios at Billy Penn Studios, which
is above your brand new car,your brand new cafe. You have a

(16:15):
cafe, you have a physical location. First one, I know what happened,
you know, is it still headspinning? Still? Like it is
like COVID rocked us, where likeI didn't even know if we'd be a
business, And then when we werestable, I was like, oh shit,
I didn't even think we'd come backto like head above water and I
was like damn, Like people wantus to open a cafe, like people

(16:36):
are asking for now the second wayup in a cafe, people like when
you open in one in my neighborhood, Yeah, what's the second one going
on? And now it's like,I think we're thriving. That's what that's
what it is, and that's whatyou want to do. What made like,
what made you do the cafe though? What was it that said,
you know what, let's pull thistrigger and let's do this. Yeah.

(16:57):
So we were produce using our Cobrewcoffee, the most delicious Cobrew coffee in
the city, I love it,out of a commissary kitchen and that kitchen
decided it was going to close down, so we needed another space to make
that and we were approached a fewmonths earlier before going into that kitchen from

(17:22):
Billy Penn about using their space.It didn't work out at that time,
but we approached them again when thekitchen closed and said, hey, we're
looking for a spot. Do youwant to Can we start the negotiation again
about talking using your kitchen? Theysaid, yes, but you got to
open up the cafe. Our membersare craving a cafe, so you just
wanted a space to do your collbrewjust catering, which is my favorite Colbert

(17:48):
by the way, Let's see younow, not many people can get colbrew
right, and I'm not sure why. I don't know why. I say
not. It's not like I've evermade it, but you know, I
go to some places and it's andit sucks. It really does. Yours
a smooth ours is really small batches. So even as we've scaled up and
we'll do like hundreds of gallons aweek, we'll still just keep doing like

(18:11):
then, like dozens of small batchesin that week. I rather do one
giant big batch. And we've triedthat, and we feel like that's where
a lot of companies get away fromthe craft. Is like, okay,
let's scale up and put in agiant metal contingenterant. I can't explain it.
O Bell maybe can't explain it,but it doesn't taste good when you
large batch all this coffee grounds andcaffeine and you gotta do it small batch.

(18:33):
It sits there for a while good. I would think it would be
the same way of like doing Idon't know, like doing say something like
a sun tea and a big vat. Yeah, you know, it sits
there for a while, it doesn'ttaste as good, like when it's as
fresh and a smaller it's in myhead and your first like shake it back
and forth and really like agitate itso all the particles are going through.
I think in a large batch you'regetting like a lot of sludge and like

(18:55):
stuff at the bottom that maybe atthe top is super water. Like I
don't explain it. I think metaldoes something. So we we tried metal
containers because the big companies have it. We sold them all like like we
use food safe plastic, food safeplastic and sanitize it all and like,
I just think people get away sofast from doing something on a smaller batch

(19:17):
level than a lot of industries,and that's like the downfall of why it
tastes so like like everybody else ornot good. I just really think we've
kept that small batch format and dotons of batches throughout the week, and
that's we maintain it after it's brewedin the cold chain, so it never
there's nothing added to it, soit's like shelf stable or anything like that.

(19:37):
Preserve so it's and from the timeit's brewed to the time you drink
it's been refrigerated. I think thathas. So this call brew right here
led to this cafe right here thatnow not only serves the Billy Penn Studios
which is over here on Fifth Street, it also so employs people from the

(20:02):
community. So now you're giving jobsto people in the community. People don't
realize that either. They're like,oh, they're opening a cafe once again.
They got money support the cafe,so we can hire people and give
them a job and opportunity. That'swhat this is about. It's giving back
to the community being able to provideus in this in today's economy, you're

(20:22):
providing jobs, you're providing hope,you're showing people that it can be done.
Our Steff's wild too. Yeah,our stuffs wild. I mean like
it's wild to like think like,oh, I want to be a barista,
and then you dive into some ofthese people's lives and like one of
our briefs downstairs, he's a rockstar in a band and they just left
for England today on a three weektour. Another Brissa downstairs, he has
two degrees in mathematics and computer scienceand he's a software engineer. Another Breist

(20:47):
is a graphic designer, photographer,like amazing. Our chef has cooked in
fine dining restaurants from here to NewYork City, and I'm just like,
how did we do this? Notjust that, let's let's talk about that.
This is a coffee this is thisis supposed to be a coffee,
a coffee cafe, a coffee shop. You have a chef. You have
a chef in a in a ina coffee shop. I'm not going to

(21:10):
be downgraded to that. That's sopathetic. I'm sorry insulted you by saying
that in your cafe you have achef. How the hell does that happen?
Yeah, he mentioned that the otherday. He was like, we're
not a cafe, we're a kitchennow, and yeah, it's like a
restaurant. I mean, it's thestrive to be better and different than everybody

(21:32):
else. We do a lot oftesting of everything before it makes the menu,
and we get a lot of inputand then we just i mean,
we really believe that what we're puttingout is the best, so it won't
make it until we like to experimenttoo. Like a lot of time chef
and I talk, it's like,all right, like what haven't we seen

(21:53):
before, because the last thing hewants to be as like a coffee cat,
like, look, oh, let'spop in Philly. Let's do that.
He's more like all right, likeyou know, like like an idea
where we working now is like we'veseen steak and eggs on a man you
at like a fancy restaurant. Whatif we sliced up the filaning on and
put it on a sandwich and wehad a steak and egg sandwich on a
toasted potato roll, Like, who'smaking this a filani on an egg sandwich?

(22:17):
And that's just like one of Hewas like, well, you know,
like a lot of people like Falaffel, lot of people like hummus,
Like I'm gonna make it in thetacos. I'm gonna do Falaffel tacos in
a couple of weeks. So it'sjust like we're never looking on Instagram at
what other people are doing. We'renever reading about other chefs, and like,
I think that keeps us in ourown world where like hopefully that like
people in Philly see that and arelike, wow, I've never had this.

(22:41):
I've never had that. It's like, well, yeah, like we
don't know if it exists or not. We're just trying things out. And
he made a great vegan sandwich that'son the menu and everybody's loving it.
It's a Japanese egg plant that hebreads with Panco housemade Harista sauce, Scott
Shreddy cabbage, parugolagan pesto every dayon a Vietnamese long rule. Excuse me

(23:03):
if I'm like drolling out of myjaw. Oh my god, you have
you talked about the Fi egg thesmash burgers. Smash burgers those are we
can't keep them in stuff. Ohmy gosh, this is I'm gonna you
know. I've stopped in actually onmy way to do the show at the
studio to get my coal brew andI always pick up one of the cookies

(23:25):
because the cookies are amazing. ButI have not had yet a sandwich.
And now that's like, you know, I'm gonna have to do that.
I'll just expense it to the showand welcome back. We took a brief

(24:15):
pause as Jonathan stepped out so wecould take care of some stuffs at the
cafe. But I'm still sitting heretoday with Obel Hernandez being to being coffee
co Abell once again, thanks forjoining me today. This is great.
This is probably one of my favoritesettings for an interview so far. I
feel very relaxed me too. Thisis so cool. It's like, right
now, all I need to dois actually like have a dog with me

(24:36):
in sleep. So oh, ourcafe is dog friendly. It is dog
friendly, all right? So whatthe address? I told people that the
cafe is here at Billy Penn Studioson fIF Street. What's the address.
It's one five one six North fifthStreet and we're located inside the Billy Penn
Studios building, which is really interestingbecause five years ago this didn't exist real

(25:00):
No, I think they were juststarted opening up, maybe even sooner than
that. But yeah, there wasour graphic designer at the time. She
was working out of this building,and that's the first time I was even
aware what this building was. Youhad the same graphic designer from day one
we did up until just last year. I will tell you one thing that

(25:22):
I've always found interesting about being being, and you know, Jonathan hit on
it earlier, was about you know, it's not just about the coffee.
More so than that, your yourinnovative way of doing some marketing and reaching
out to the people. Number one, you know the stickers you flooded the
you flooded Philly with stickers all over, Oh yeah, all over. That

(25:47):
was just, you know, somethingthat was so cool because that also then
sets somebody to tag it and onsocial media they're going to tag it,
and then I gets the name outand then you know that trickle down effect.
You know, you're hoping there's aseven degrees of separation with that where
you know, not six anymore sevenbecause of inflation. And that was our
new graphic designer who made all thosestickers really ye ze And that's awesome.
That's so cool because that was inmy head at all times. I'd be

(26:10):
walking dogs in South Philly and iwould see the stickers and I'd be like
what whatever, And out of nowhere, it was just randomly on poles and
they were done like you knew theywere done well. Or they're on the
ground or they're on you know,manhole cover and stuff like that. So
that was done really well. Notnot just that your social media took it
a step further. Your social mediawasn't just a normal or average social media

(26:37):
run in the mill. Hey here'syour coffee. Come drink your lockday today
you were like telling stories. Yeah, why that was important to us.
It was really about, you know, building those relationships we talked about,
and we didn't want to just keepit to ourselves. We find something interesting,
we want to share that with,you know, the people who love
our brand, because if they lovethe being, they'll probably love the people

(27:02):
who we work with, and justspread some light to these other cool businesses
and people that we work with ona day to day basis. I mean,
for me from a marketing perspective andfrom my brain the way I look
at things, and I think tryingsomething like you know, that could be
a risky way of marketing because ityou know, to some, But to

(27:22):
me, I thought that was genius. I thought that was an amazing way
to get across by taking people indifferent situations of their lives, whether it's
in there they're a small city apartment, you know, or whether they're walking
the streets at night or they're youknow, whatever the case may have been.
You turned it into a story,but yet you knew it was being

(27:44):
a being. Like everybody drinks coffee, so what's it's a part. It's
the people who we get to workwith and people who interest us and share
their stories. Yeah, nobody reallydoes it that way. And it's just
the things we're passionate about. Ithink. Because we're passionate about it,
you could see the love and affectionand the hard work we put into everything.

(28:07):
And that's also what sets us apartfrom the other businesses. Do you
ever look at anybody when they ordera decaffee like a decaf? Well,
our decaff is really good. Sowe use a single origin nicker Ogwin coffee.
And no, I don't because mydad drinks decaf at night, So

(28:27):
he drinks a at night. That'scrazy a little think about drinking coffee like
after four o'clock. Oh yeah,he can't do caffeine after four o'clock.
So if we're out to eat,he'll get like a decaf cappuccino and uh
yeah, he'll he'll make sure thewaiter of the waitress knows it has to
be dcaf or I'm gonna find youand we'll be up together. And because

(28:52):
I tell you, like, Iget jittery after a certain point, so
I know, like I have mylimits. Yeah, and I keep I
keep joking around like I'm gonna scaleback and a decaf, and I'm like
no, because I don't want themto look at me like I used to
look at people when they order adecaf, like really, start with a
half calf. I could do that, yeah, and they're gonnaok at me,
like I got a pour half inhalf? Come on, brother,
you know? But I yeah,so. But I didn't even drink coffee

(29:18):
before I got involved with the business. It wasn't something like I enjoyed the
flavor of or anything like that.My dad would say, how am I
gonna make money if you don't drinkcoffee? But now I enjoy drinking the
coffee. I drink it black soI can taste all the nuances that we
develop in all the roasts and theorigins that we get it from. Because

(29:38):
each origin tastes different, they havedifferent notes you're looking for, Especially blends,
you need to know how to roastit so you're maximizing the amount of
flavor in each in each roast.I won't put creamer sugar in coffee when
I drink it. I like totell you, people are like drink room.
I'm like, no, don't ruinit. I would treat my stuff

(30:00):
to a latte because the milk isenough for me. Yeah, Like I'll
do a latte or I'll you know, especially or something like that. I'll
do like a dirty child or somethingjust something like that where it's a different
flavor. But if I'm going todrink coffee, I want to lack.
I want it straight. Yeah,you know, I want to just like
that. I actually went to Balione year and they do a lot of
coffee, and Bali do a lot, and I went to one of the

(30:22):
places where they do it. Actuallywas one of the places where they did
the cat poop coffee, you know, one of those coffee the walk,
which was interesting. Yeah, thatisn't bad. Is interesting. It was
bad, but you know, Iwas doing flights to coffee. I was
able to, like, you know, watch it and be a part of
making it and then do my flightto coffee. And what did you think
about that? That? Yeah,it was all right. I mean it

(30:45):
wasn't bad. I mean it wasI think it was more hype than anything,
you know for tourists be like,oh, I do drink you know,
coffee with cat poop in it,you know, or made from cat
poop, and you know it wasokay. I mean there was other ones
that were just so much better.Of course it was, and that's what
termed me on the drinking coffee withoutany cream or sugar, yep, like
doing it right there, it mutesall the hard work we put into,

(31:10):
like finding this coffee and roasting itthe right way so you can taste it.
But a lot of stuff we dotoo is we say, okay,
if somebody's gonna drink this as alatte, we should roast it this way.
So we have a lot of differentblends and single origins that we say,
like it's recommended with milk, orit's recommended with this type of sugar,

(31:30):
if you're gonna add sugar. Wetry to do that when we're cupping
the coffee is like take that intoa mind. How is somebody going to
drink this? And then will thesethings stand out that we want them to
in each cup? How did youlearn about this coffee all from your dad?
Or have you also like done researchor have you done rabbit holes or
yeah, a little bit of both. But it all starts with him.

(31:52):
He travels the world. He's beento Indonesia, Vietnam, Mexico, Costa
Rica, Guatemala. So he's traveledthe world for coffee and that inspires me.
And then just a lot of studyingon the internet see what's new and
out there. I think that's wherehe wanted to help too, on the

(32:12):
business side. But like, hey, like I just I know the coffee
stuff, but there's a lot ofnew things happening out there. Like colbrew
was just coming to the scene whenhe was getting involved, he knew nothing
about that. So like, that'ssomething we have to research, figure out
how to make it, and it'sone of our best selling items now too.
Yeah, because it's so much morethan just putting ic and puting coffee

(32:36):
over it. Oh yeah, it'snot just that it's not coffee. Yeah,
cold brew it different. Yeah,we keep it and we steve bars
for sixteen hours. Yeah that's awesomethough. Yeah, that's great flavor.
I'm telling you, if you don'tdrink coffee, stop buying at least get
a colebrew. Try a colbrewau Itis my favorite. I will drink it

(32:57):
all year long. And if youwant to do a flavor, we have
something called the Coconella, which isat Vanilla Cobrew with coconut cold phone.
And then there's the other one that'ssecond second favorite. I would say it's
the second most order. It's ourNeapolitan, which is vanilla cobrew with strawberry
milk. Phone. Yeah that soundsgood. Those do well. People love

(33:21):
it. So now that you dodrink coffee, yes, what's your preference?
If you had a preference, what'syour favorite? I really like African
coffees and we have one right now. It's a natural process coffee. It's
called the Ethiopian Guji. So that'sa fun one. But my favorite day

(33:42):
to day coffee is a single originguatemaland that we carry. Yeah. We
roast that medium to light roast,and every time I drink it, even
if I'm not the one who brewedit, I'm like, hey, what
did you brew? This tastes reallygood. They always say it was that
one. So Guatemlans I really likeGuatemland coffees. Costa Ricans I do enjoy
too. And then our school colselect It's are the first roast that was

(34:07):
ever developed by my dad. Itwas a blood of Colombian and Brazilian and
Tanzanian coffees and it's our best sellerstill to this day. I actually bought
my mother that one year from oneof the co ops, one of your
retail river Wards carries us. Ithink one was the one word goes down
that we won't talk about. Yeah, that's why I always trying to avoid

(34:30):
it. But very good, verygood. The school cost Selects is very
good. All of your coffee sofar that I've tried it has been amazing.
I also want to point out thatyou know, you're not just you
are a philanthropic as well. Youdo reach out, you do things on
a philanthropic level. You support organizations, nonprofits, causes, you support my
nonprofit organization and cause. That's howI am here today and connected with you,

(34:53):
because you believe in what we do. You've given to our recovery homes,
you give into our events. AndI want people to know that that
being a small business isn't all,you know, the easy part of it,
because you do got to become partof that community and you do understand
what it's like to give back,and that's amazing. That's honestly like how

(35:13):
my dad founded the company. Hestarted out by first he was like what
can I do? What skills doI have? And he was like,
I have skills and coffee. I'lluse coffee to help give back to people
when I can and where I can, so like through his church he would
give back. And there was otherorganizations like one called Happy to Be Home

(35:35):
where they help children with chronic illnessget the equipment they need to live at
home and live more comfortably. Soyeah, that's always been integrated into our
DNA since we started as a company. And another one that we like is
Pause. We do a special roastfor them, calls the pauls Ross and
ten percent of every bag sold goesback to their station to help Philadelphia become

(36:01):
a zero kill city. Love it. Help support the dogs and the cats
find foster homes or get medicine andveterinarian care. Love that. Love that
because next to you know, ofcourse my cause, Like you know,
animals are another big cause of mind, you know, very close to my
heart. So that makes me happy, and you know the philanthropic part of
it. You find something close toyour heart and it's what you put it

(36:23):
into and you know when you combinethe two of them, it's even better.
That passion is there for it.That's why I love it. So
you know, we've talked about howit started. We talked about why it
started. We talked about where youcame from. We talked about you know,
what you put into. We talkedabout the fact that you have no
life. We talked about the factthat you still maintain a positive attitude and

(36:45):
smile every damn time I see you. Good you are Never once have I
seen you like you know, youmay want to be, but you don't
show that. And that's very,very difficult in today's society. When you
run a business, people wear theiremotions on there. I'm happy to hear
that because it is It's something Istrive to do, so I'm glad it's

(37:06):
it shows that way I put aneffort into making sure that people see like
a happy side and uh, justno negativity. It's not needed, no
room for it, keep it ininternal, push it down, you know.
But it's it's interesting because you wentto Temple and you you went for
sports management, and for people togo for sports management, that's a passion.

(37:29):
That's something that's really you know,that's really particular, that is something
that is really pigeonholed that you gofor. It's not like, oh,
I'm just going to go for likeoccupational therapy. You know what, I
mean where I'm not going for education. You know you're a sports fan,
Yeah you are, but you're notdoing anything with sports? Is that ever?
Like think just do you ever thinkyourself? Oh, damn, this

(37:52):
is really fun and I like workingwith uh my friends and family every day,
and I still do some sports stuffon the side. I do have
like a side business that I stillable to be engaged with. How do
you have time for it? Idon't know. I just when things come

(38:15):
up, you just deal with themas they come. But yeah, it's
it's a lot of fun this rightnow, and it takes up so much
time. But because it is funand it's it doesn't always feel like work.
I know that's like cliche, butit's true. Yeah, but it's

(38:37):
only cliche if you don't mean it. You know, if you're passionate about
it, it's true and it comesthrough, and it obviously does being a
sports fan. Because you are nota sports fan, are you try and
true Philly sports fans? You justhave roots in New York and have New
York sports in your blood and youyou back then, but you don't want

(38:57):
to say it because you live inPhilly and based in Philly. I tell
people this. I root for TeamObell, So whatever is in the best
interest for Team Obell is who Iroot for, not just that he has
a career in politics. So youknow, I'm in Philly now and those
are the teams I support. What'syour favorite sport out of them all?

(39:21):
Baseball? Baseball? Yeah, Sotough, tough ending to the season for
the Phillies, but absolutely yeah,still a good team for next year put
together. And I always looked atlike this like it would have been a
tough rinding if they didn't make itthis far. You know, they made
it this far. Yeah, we'rebummed that we didn't get the World Series
again this year, but you knowlast year we didn't win the World Series,

(39:44):
but we made it through that well. Yeah, so you gotta look
at that. But did you playbaseball? I did? You did?
I did play baseball? And that'swhere my sports background comes in, which
I worked for the Houston Astro andthen I went to go work from Minnesota
Twins and helped them op up theirnew ballpark. And then I worked for
the New York Mets for a while, and then the Atlanta Braves when they

(40:06):
opened their new ballpark. They recruitedme down there to help them manage all
the events and operations for their facility. She lived in Atlanta, lived in
Atlanta, lived in Texas, inTexas, Minnesota, Minnesota, lived in
one of the Bureau of boroughs,they're a borough. Grew up in Queens
and Brooklyn, Queens and Brooklyn.And where Jonathan Where did he live when

(40:27):
you met him? Queens, Queens, Queen Queen's growing up ain't no joke.
That's not a joke. Place togrow up, No, but it
was yeah, no, I meannineties New York. Yeah, a little
tough, little tough. I grewup in Bushwick and then we moved to
Queens, which was a little bitdifferent, a little nicer, but still

(40:49):
always lived on the border of Bushwickand and Ridgewood. Glendale is where I
grew up. City. So you'rea city boy, city boy, city
bar city, I bet you're goingto like even like Georgia and Texas wasn't
like city like, even though itwas city. No, but when it
was a We moved from New Yorkto Minnesota when I was sixteen. Oh

(41:13):
yeah, and I didn't think itwas like that rough of a move for
me, but my Dad would tellme like, oh, you took it
pretty rough that first year. I'mlike, I didn't think so He's like,
yeah, I could see that youdid. And but that changed my
outlook honestly, to how I viewhow I viewed different parts of the country.

(41:35):
Like living in New York. Inever knew I needed anything else but
to live in New York. Everything'sthere. But then when we moved to
other parts of the country, there'sa lot there and I love it and
I'm glad growing up I got toexperience these different parts of the country and
how people view things and different culinaryscenes. It's great. So that,

(41:55):
and I also lived abroad for alittle while, and I think that all
helps put together who I am.Pretty well rounded. That's very cool,
not maybe by that opportunity or thatyou know, that chance to do so,
you know, and you you've experiencedmany different cultures, yes, many
different like societal cultures in Beijing andShanghai. For a few months right before

(42:19):
the two thousand and eight Olympics,I was there doing a paper on the
Olympics in China and how it waslike they're coming out party to the world
because they're letting people in and nowafter all this time, Yeah, I
remember that. That was big.Yeah, so that was a culture shock.
And then I lived in Australia forabout six months and I worked for

(42:44):
the World Masters Games in two thousandand nine. I think it was Yeah,
the hell of a flight in Australia, isn't it. Yeah, a
lot of melatonin, as I know, I know. I did the like
I said, the Indodesian flight toBali, and that's the same thing.
That's crazy, Like seventeen, wherewas your favorit place? They're both unique
and different. I think the easiertransition was Australia because of the language.

(43:08):
There is no language area. Thesepeople are great there. They're a lot
of fun. Everybody just wants tohave a good time. But China was
fun too. Yeah. I've seena lot of the street vendors and Waffujing
Street in Beijing. That was cool. Tried some like scorpion on a stick.
Oh really, yeah, I tried. I went a little crazy.

(43:30):
Yeah it was okay. Yeah.The first thing I ate there was donkey
dumplings. That was okay. It'snot like like for like, it was
just regular meats put in it.But I had to go thereologize. It's
good. Yeah, but I lovethe experience different cultures and looking forward to

(43:58):
visiting more now being involved in coffee, so we can go visit these origins
and see where it's prepared on thefarm level, and then like know more
about it and share that with thepeople who are drinking our coffee every day.
That's awesome. And are you fluentin Spanish at all? Unfortunately not
not No, I know enough toget by, But growing up, we

(44:23):
mostly spoke English in the house.My grandma she raised me for a while,
like when my parents went to work, like, I would stay with
her and she didn't speak English,so I knew Spanish. But then when
I went to school started like kindergarten, I think that's where I started to
lose it because it was just Englishall the time. I've heard that from
many people, like they, youknow, if their grandparents raised them,

(44:45):
they spoke nothing but Spanish because that'sall their grandparents spoke, and then when
they went to school they lost alot of it because it was all English
all the time and very little Spanisheven when they saw it. You know,
because you grow your grandparents, youdon't see it as much anymore.
And you know, yeah, that'sI would like to if we get time
to brush up on it and maybetake a class, and I think I'll

(45:07):
easily pick it up. Oh yeah, it's probably like riding a bike.
You know, when you hear thethings, it will trigger my jeans jeans.
I love that, you know,there's one thing I really need to
know, like what what's next forbeing to be The only reason I asked
that is because I've seen you grow. Yeah, in the three short years

(45:29):
that I've known you. Guys,I've seen you grow in three years during
the worst of times. So anythingthat you can let me in on a
secret of those times are scary.But yeah, yeah, yeah, I
think as Jonathan was alluding to earlier, it was striving now with thriving,

(45:51):
but we're really heavily focused on ourcafe and making sure this is up and
running smoothly and not a second oneafter this, focusing a lot on events
here. It's a beautiful space.There's a lot of event space here and

(46:12):
Billy Penn Studios is a good partnerof ours and they want us to host
more events and have more people inthe building and show it off. So
we're working together on playing some coolevents and personally a long term goal of
mine. I don't know when I'llget to it, if ever, but
being Puerto Rican nationality, I wouldlove to own a coffee farm in Puerto

(46:36):
Rico and grow coffee there. That'sawesome, and then you know, bring
it back here to Philly and roastit. That's awesome. So that's a
personal endeavor of mind that I wouldlike to get to. Not bad at
all. How about self care?What do you do for self care?
You need to do more, todo more. You recognize that, at

(46:57):
least not many people do. Yeah, that's good. Yeah, I need
a little bit of it all Ithink I need. Physically, I've been
trying to get to bed a littlebit earlier because the recovery is important.
And then just start going to thegym, put on a couple of LP's.
I need to get out of theway. So yeah, and then

(47:24):
I guess mental, just yeah,make sure I'm taking that time to to
break from the work. And Ithink that's that'll Once you do that,
it'll start developing together. The mentalhelps me sleep better. The physical well

(47:45):
just all well, the mental helpsyou sleep better because your mind can shut
down if it shuts down. Yeah, you know, and you like the
probably your mind shuts down probably lesstimes acted. Yeah, A lot of
times I fall asleep at the laptop. I will lie I have fallen asleep,
and I look at my phone.I was like mid status update,

(48:07):
was mid posting or something, andI'm like, I sent you that.
You didn't I didn't, and Ididn't. You know, I really didn't.
I really really didn't dream about that. You said it. Well,
I'm excited to hear you one upon a more cafes because we need them,
neighborhood cafes. Like over in Fairmount, there aren't too many good ones
at all. There really isn't.That's a shame there's one and I won't

(48:30):
mention it, but oh well it'snot great. Oh see anyway, but
you know, something like that wouldbe really amazing. You know, people
want to follow on social media,I think because it's important because your Instagram
is just phenomenal. You have somereally not just that too. I want

(48:51):
to mention that you really helped thecommunity by bringing in some really great photographers
in the community who are doing somereally good things and really really need to
connect. And you do that withthose photographers. So if they want to
follow you on Instagram, where isit you want to follow us at being
to being Coffee co that's with thenumber two. That's our handle on Instagram
being to being Coffee co Bean numbertwo being Coffee co. Do you do

(49:15):
Twitter or TikTok and all that?We don't have TikTok and Twitter is just
or X shares what's on our Instagram. We just that. And you're also
on Facebook. I know that.Yeah, same thing. They all together,
they all post together. So I'mso glad Instagram that's the one.

(49:37):
I'm so glad you're not on TikTok. It's from a business standpoint, we
couldn't figure out like if we shouldput the why putting resources into that if
you will generate any revenue And wecan never figure out that it did,
so we just until somebody could showus. Otherwise we're just gonna avoid it.

(50:00):
Don't reinvent the wheel if it's notbroken, you know, if you
don't need to reinvent it, Likeit's going smoothly right now, And I
don't see the value in that.So I then reels came out on Instagram.
So it works. Yeah, itall works do you enjoy doing that?
Do you do your social media?You have something? Does? John
does a lot of it. Heworks with the photographers and videographers all who

(50:22):
are local to Philadelphia, Pennsylvania.Even we stretch out to the South Jersey.
But yeah, ninety of the peoplewe work with are local to Pennsylvania,
Philadelphia. So you know, mymother is a coffee drinker. I've
taken her some of your coffee,as I said, She she she,

(50:42):
she know. She doesn't come toPhilly ever, and she won't be in
New York. She's up in thevalley. Can I get it delivered to
her up there? Absolutely? Beingto being dot com, you can order
on there. We ship across thecountry. Really yeah, we ship from
here to la. I mean we'llprobably even ship it, but I think
we've ever had one order from Hawaiiand one from Alaska before. Yeah.

(51:05):
Nice. Nice. And then ifyou do live in Philly, we deliver
next day. Oh so if youordered your coffee today, you'd have it
tomorrow. Will somebody deliver it tome or will it come through? Oh?
No, anything in Philadelphia we deliverourselves, which is why we can
guarantee next day delivery. So youactually coming. So wait, I did
deliver one time, so you onlysomebody actually came and dropped that off of

(51:27):
my porch. Yeah, somebody fromour Being to Being team, whether it's
myself, my brother Jonathan, orsomeone on our staff. All Philadelphia,
if you're in a Philly zip codeis handled by directly by Being to Be.
That is customer service on the ecommerce side, Like I'd never see.
We're quicker than Amazon and Philly.That's sick. That's awesome and that's

(51:49):
why it's working. Yeah. Thething we left to see is the face
of somebody when they opened it duringLike Being to Bean, I dis ordered,
like, how'd you get here sofast? It's just what we do.
That's awesome. Yeah, go Puffygot ship on us. Well we
actually do so to go Puff yousorry, go Puff? You know what
do you mean? I'm sorry they'reselling on their platform right, but yeah,

(52:15):
we we we do that e commercebeing thro Bean dot com. You
can find us at probably your favoritecafe around the city. We ship coffee
nationwide. We have accounts nationwide.Like out in La there's a music studio
carries our coffee. Milk Boy herealso carries our coffee and all the Philly

(52:37):
bagels in the city. Oh yeah, yeah, lots of stickers around the
Philly bagels too too. So youcan, yeah, or just come into
the cafe and well we'll serve youup a very delicious hot or cobrew coffee
and not just that you come tothe cafe. This food sounds amazing that
Jonathan described. That's a chef's making. Yeah. So, and we're changing

(52:59):
stuff like weekly. We have soupsthat are coming in now that the weather's
cooling on. We have a chickencreamy chicken poblano soup on the menu right
now. We have smash burgers thatpeople are just really loving them. I'm
not surprised because our chef, hisname is Kissio. He's everything he does
is amazing. But this has likebeen our number one mover for a while.

(53:22):
And yeah, everything, even thedrinks. We've got some cool concoctions.
The coconilla I was telling you aboutthe cole brew with the coconut col
foam and vanilla and the colbrew.That's awesome. Danny our producer back there,
that's just melted ice now, Danny, and he wasn't a coffee drinker
before that. I heard weren't you. Danny don't drink coffee regular I don't

(53:46):
bring it to him ever. Ibring the cookies from here. I brought
them the cookies, but those areactually not a that that's interesting. Yeah,
so there's a young girl. Shewanted to get and start a business
and she wanted to do pastries.So she approached us, brought us some
cookies. We tried it and waslike, yeah, we'll carry them here.

(54:07):
And now that's moorest cookie is thenumber one thing that like the number
one cookie that we're selling, andwe sell through them And that was in
August of this year. Now she'sback in school and her parents make the
deliveries for every every Wednesday, shebrings a fresh batch. That's great.
So it's great to see the entrepreneurshipfrom her and us being able to help

(54:30):
her grow that business too. Well, that's cool because that what you're paying
it forwards, paying it for it. You absolutely are and that's so cool,
especially to the youth, and that'swhat's needed, especially here in Philly.
Yeah, people don't do it.I love what you're doing. I
love what you stand for. Ilove the fact that you know you believe
in the underdog in Philly. That'sone thing I've seen about being to Bean
is you know, you like Phillyunknown in my selfie root for the underdog,

(54:53):
and that's how we connected because Iwas an underdog and you believed in
what I was doing and reached outto me. So thank you for that.
Of course, I will always holdthat, so you know close to
my heart that you know, youguys believed in me at a time when
the world was shutting down and notbelieving in a lot. So you gave
people that chance to believe in communityagain. So that's awesome. Yeah,
well, thank you, I meanthank you for letting us be a part

(55:15):
of it with you. Yeah,that's cool. You know, I will
tell you I want to mention thistoo. Before that interview I did.
It was the first time I believeI verbally said publicly that was going to
be heard about my arrests. Ididn't really ever talk about them, and

(55:37):
I had talked about ending up injail and stuff like that. During that
experience. That was the first timeI really opened up a battle like that.
And when I used to watch thatvideo every once in a while,
it would remind me how comfortable Iwas in a group of strangers in a
room full of eight strangers. Youknow that I never met before, I
spoke to before, so you knowthat was a special connection. So thank

(55:59):
you for that, Thank you forsharing it with us, and yeah,
letting us be there for you andon Well, you can watch that on
our YouTube channel. Oh yeah,I mean yeah, we post all the
videos on there. So you havea YouTube channel we do. Yep,
you can check out everything we've donesince the beginning. We always post it
on there. This is great.Oh my gosh, I'm gonna have to
check this as one of the firstones. Yeah, that was a few

(56:21):
years ago. It was fun,definitely fun. But I had a good
time today too. This is oneof the most comfortable interviews. I don't
want to leave this chair at all. Take this with me if I can.
Thanks Seonathan. I'm glad you didn'tcome back, but you know,
I wish you would have. Iwant to actually push for these in the
studio, Danny, just so youknow, I don't know if there's a
budget line item for that, butfigure it out please, all right,

(56:43):
But oh well, everything you havebuilt, everything that you're doing, all
the blood, sweat and tears areputting into it's paint off. It's showing,
you know, people that what hardwork can do for somebody. Thank
you. Yeah, yeah, sokeep doing it, appreciate it. We
will come visit us if you're watchingthis at the cafe, and we'll make
sure it's a great experience for you. Yeah. If you know, there's

(57:06):
like two people I'm watch it maybenow there there's a few people that I
definitely watched this and I'll nail heretoo, But and have not come out
support B to B for sure becauseit is you know, it's it's built
on blood, sweat and tears.It really is. Yeah, hard work,
blood sweat and tears and a littlebit of whiskey. Actually did a

(57:27):
collab with a few distilling from Who'sHeaven Hill and we aged a coffee,
a Brazilian coffee in one of theirbarrels for four months and every two weeks
I was like pushing it up anddown the warehouse to rotate it and then
we roasted it and it makes adelicious couple of coffee. Yeah. So

(57:52):
it's extracting the brown sugar and thevanilla from the barrel and you get that
in the notes when you're drinking thecoffee and the roma's there and hits you.
It's beautiful. So we still haveWe still have that for the rest
of the year, and I don'tknow if we'll have any after like the
holiday season, but yeah, andI think gift colla, Yeah, they're

(58:14):
still available. Get Yeah, theyare. We we launched it for Father's
Day, which was a good timebecause it was made some good gifts for
Dad, and then we just didour our last roast recently so that it's
good for the for the holiday seasoncoming up when you're not working. And
do you ever get sick of talkingabout coffee when people start talking to you
about it outside of work or ata party or event. Uh No,

(58:37):
people are. People love coffee andthey're passionate about it, just like I
am. So you know, ouracronym that we're us internally is SAGE and
it's support, archery, generosity,and education. So the E is the
education part. I can educate peopleon coffee things they don't know, and

(58:57):
those conversations are always fun, SoI love it. Yeah, this has
been great and yeah, like likeObel said, if you have not stopped
in at their cafe, stop in, please see them Obell and Jonathan are
here. They're always behind the counter, not they're in front of the counter,
but they're here. We're here somuch something, you know. Check
it out. Get online Bean tobean dot com. You can get on

(59:19):
there. You can order from themthere online. Check out their instagram.
Their instagram is awesome. The photographerswho do it is great. Like I
said before, your attitudes are great. You know. I love you guys.
Thank you so much for this.It's amazing. Yeah, I love
it, appreciate it for all youout there. Thank you so much for
joining us today. Thank you toDanny for setting this up and coming out
of his comfort zone in the studioand always producing such a great show for

(59:43):
me. I love you, Danny. I threw that in because I made
you go somewhere wrong today. Soand with that, everybody, Obell and
Jonathan, thank you for joining us. Everybody else out there, remember whatever
it is you stand for, bea voice. This is Ricky Games Carpenter
on Lucilip Media n