KCAA: The Empire Talks Back with Wallace Allen (Sun, 25 May, 2025)

KCAA: The Empire Talks Back with Wallace Allen on Sun, 25 May, 2025

Episode Transcript

Speaker 1 (00:00):
On board kcaa's Inland Express KCAA Homelinda ten to fifty am.

Speaker 2 (00:06):
The station that needs notice.

Speaker 3 (00:07):
Here behind, I'm doctor Anthony Lyserwitz, and this is climate Connections.

Speaker 4 (00:21):
To get around.

Speaker 5 (00:22):
Hundreds of thousands of Chicagoans ride a bus or the L,
the city's rapid transit system, but as climate change causes
more extreme weather, some of those trips could be disrupted.

Speaker 6 (00:33):
The precipitation that we're expecting to receive in the future
is going to come at us in very short bursts.

Speaker 5 (00:41):
That's Kada Vassak of the Chicago Metropolitan Agency for Planning.
A rapport from our agency warns that a third of
the city's L stops and over half of its bus
stops are at risk of flooding, so at times L
riders may face delays and bus riders may need to
wade through water. Many of the region's bust also lack
shelters or shade trees, so as extreme heat becomes more common,

(01:04):
people may have to wait in the hot sun.

Speaker 6 (01:07):
When you are taking transit, you're out in the elements
more than if you are driving in your car. You're
really dependent on the wait time for your bus or
four your train.

Speaker 5 (01:18):
Of Assex says, running buses and trains more often could
reduce those weight times, and upgrading the infrastructure at bus
and l stops to make them more resilient to extreme
weather would help ensure Chicagoans can get around safely even
as the climate warms. Climate Connections is produced by the
Yell Center for Environmental Communication. To learn more about climate change,

(01:40):
visit climate connections dot org.

Speaker 2 (01:44):
For several years, KAA has been marketing the Youngevity brand
of nutritional and personal care products. Our experience with Youngevity
has been one hundred percent positive, so we are pleased
to recommend them to you. Regarding nutritional supplements, we recommend
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(02:28):
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Speaker 1 (02:31):
Eight hundred ninety eighty two three one ninety seven, and
ask about monthly autoship that allows you to buy Youngevity
products at wholesale prices that number again eight hundred nine
eight two three one ninety seven. How to improve the
economy of a small town. Our story takes place in Outback, Texas,

(02:55):
a tiny root sixty six panhandle town that Interstate forty
bypassed long ago. The sun is blistering hot on main Street.
Business is dead as usual. Everyone in town is living
on the local credit of each other. The future of
Outback looks bad. On one notable Friday afternoon, a weary

(03:15):
traveler stops in at the Outback Motel, and his visit
will change the fortunes of the tiny community in weighs
no one could have imagined. The traveler wants the best
room possible, so he puts a one hundred dollars bill
on the counter and asks the clerk for a quick
tour before agreeing to stay the night. As the clerk
and traveler leave the lobby, the owner of the motel

(03:36):
grabs the one hundred dollars bill and runs next door
to pay his debt to the local grocer who supplies
the motel with food and toiletries. The grocer owes one
hundred dollars to a local potato farmer who just happens
to be across the street at the feed store, So
the grocer walks across the street and pays the farmer.
The farmer owes the feed store one hundred dollars, so

(03:56):
he immediately pays his bill. The owner of the feed
store uses one hundred dollars to pay his part time
employee who is just leaving for the day. The employee
takes one hundred dollars back across the street to the
motel where he is a rendezvous scheduled with the local prostitute.
The owner of the motel takes the one hundred dollars
bill from the feed store employee just as the weary

(04:17):
traveler gets back to the lobby. The traveler sees the
prostitute in the motel and decides not to stay, so
he gets his hundred dollars back and leaves. In this scenario,
the good people of Outback, Texas used one hundred dollars
of new money to reduce their debt by seven hundred
dollars and improve their fortunes. No one borrowed money from
a bank or paid any interest. This is the true

(04:40):
miracle of our private enterprise system. It's how a market
economy is designed to work. The bankers understand it.

Speaker 2 (04:49):
You should too.

Speaker 7 (05:15):
Tune into The Faran Dozier Show, Music Marks Place in Time,
the soundtrack to Life. Sunday nights at eight pm are
KCAA Radio playing the hottest hits and the coolest conversations
Sunday Nights at APM on The Ferroan Dozier Show within
the array of music, talk, sports, community outreach, and veteran resources.

(05:36):
The hits from the sixties, seventies, eighties, nineties, and today's hits.
The Ferant Dozier Show on kc AA Radio on all
available streaming platforms and on a six point five Am
and ten fifty Am The Ferroan Dozier Show on KCAA Radio.

Speaker 8 (06:10):
From the Bureau of Economic Geology. This is Earth date.

Speaker 2 (06:19):
Planes.

Speaker 8 (06:19):
Indians depended on buffalo for everything, meat for food, hide
for clothing, horns and bones for weapons and tools. One
of the ways they hunted them was by stampeding them
over cliffs. Scientists thought that humans practiced communal hunting drives
like this as far back as five thousand years ago,
but a recent discovery has changed that. When constructing a

(06:41):
new airport in north of Mexico City, workers unearthed enormous
bones and called in scientists who discovered two massive pits
eighty feet in diameter. They realized the eight hundred bones
within the pits had come from wooly mammos. There were
herds that lived in the area long ago. They were
also able to determine, based on set of layers deposited
within the pits and tool marks on their walls, that

(07:03):
humans had dug them fifteen thousand years ago by hand.
It appeared that early tribes had driven the giant beasts
into them, trapping.

Speaker 4 (07:12):
Them for slaughter.

Speaker 8 (07:13):
Like the Plains Indians, these hunters were resourceful, with the
animals turning bones into knives and scrapers, which they used
in butchering. Some of these were found in the pits.
It also appeared that many generations of humans hunted mammoths here,
using this site for more than five hundred years. When
they finally abandoned the pits, they left the mammoth bones

(07:34):
artfully arranged inside with tusks and shoulder blades and circling skulls,
perhaps in tribute to the animals that fed and clothed
them for centuries. I am Scott Tinker.

Speaker 9 (07:48):
Earth Date is produced by the Bureau of Economic Geology
at the University of Texas at Austin, with support from
Schlumberget helping oil and gas companies increase production and efficiency
while lowering environmental impact. You can hear more earth Date
stories at earth date dot org.

Speaker 10 (08:07):
You're listening to.

Speaker 4 (08:10):
This program.

Speaker 11 (08:13):
Express all right, this is entire talks back.

Speaker 12 (08:29):
I'm walling saling here on the cake for truth, suggestice,
for the right information to help the situation. Folk. You'll
have to ride this wild horse with me today. I've
discovered that I've been gifted by the Trump administration. It's
just an amazing thing. I finally figured it out. They've

(08:51):
given me an allergy. I've never had allergies in my life. Man,
my goofy is goofing, My woofy is woofing. But my
love for you is extremely growing every day, every moment
I realize how important it is for us to hug
up around that pillar of reasoning, that pillar of logical thought,
that pillar of hmm, you know, I'm gonna call it

(09:13):
that soulful explosion, that soulful infusion into the world that
we are responsible for giving, and that they want to
day that being the opponents of truth and justice would
like for us to just run around, confused, chasing our
tale or each other's tale, whatever, and not realize that

(09:34):
our power is standing is in standing still, looking at
each other, facing each other, and realizing that we are
each other salvation for everything. And if we don't calm down,
the world will not calm down. So I want us
to remember that God put us here for a purpose.

(09:56):
I want us to remember that He made us identifiable,
and the fact that He has marked us with the
sign of the sun s U n s O N
melanine is an important thing. It's so important that the devil,

(10:16):
whomever whatever represents evil as opposed to truth and justice
has decided to say, well, one element of the circle
is more important than the other. One element of the
circle is here to hold the other one down. You know, nighttime,
if waiting for night nighttime is better in daytime. No
daytime is better at night. No. Without nighttime, daytime wouldn't

(10:39):
even be describable. Right time, Vice and vice versa. We
need each other, We need evil to a certain extent.
Why because it riles us up to understand what good
is all about. It makes us able to understand that
abuse is the opposite of the love. Huck makes us

(11:01):
realize the importance of the love hug. Folks, out of
the abuse has come the love hug. I say, America's
injustice to itself has awakened us to understand that justice
is throughout. We can easily see that it does not

(11:23):
make sense for the richest man in the world or
the richest people in the world to stand idly by,
and worse than stand idly by and watch parts of
the world starve, but actually participate in taking away the
resources preventing them from eating while while they see waste

(11:47):
and opulence taking place in other folks. It's plate backyard
giving away what appears to be big gifts. Man, don't
get me started on this. For a million dollar airplane
that Saudi Araby is trying to throw away. Why because
it's costing them money. They've got all kind of big issues.

(12:10):
This plant has been sitting on the tarmac in America
for five years, unused, unusable.

Speaker 4 (12:18):
But it's a gift.

Speaker 12 (12:20):
A gift to not the nation of the United States,
but to the President of the United States, the keep
with them put in his pocket riding around. Come on, folks.
The beautiful thing again is we are in the month
of June, which means we have a day of our own.
Every day is our day, but today is the day,
most important day of all, because to day is the

(12:41):
day that we're going to decide to move forward, stand
still just man treadmator is the hardest swim, stroke of
awe or just fall back and drown. I think we'll
choose to go forward because that's what we've chosen to
do in the past. It is a love hug, and
this day we'll celebrate by hugging Juneteenth. Juneteenth has hugged us. Yeah.

(13:10):
The reality is it's always it's always back to us
right now. Juneteenth represents the reason for the Fourth of July,
when when Christmas Addicts rose up his hand and said,
I'll be the first one to die for freedom. Uh,
he didn't know how long the line was gonna be,
and maybe that wasn't his intention, but it's certainly mine

(13:32):
to remember him, to remember that America's first volunteer for freedom,
first death in the name of America's freedom was a
black man. Why would I you know, why am I
emphasizing black because black has been emphasized as the darkness words.
In fact, it is our light and it's not a

(13:53):
train coming at us from the end of the tunnel.
It is the light and it is the source of
acceptance of responsibility. So how do I get to that? Well,
all of that boils back down to thinking the folks
here of the Inland Empire, San Bernardino, Riverside, Ontario, etc.

(14:17):
One of the greatest places on the planet, one certainly
one of the most beautiful places on the planet, a
place that I'm very proud to live in. And I
know that many of you across the country and across
the rest of the listening arena of the Internet, you'd
like to be here too. So we're going to give
you how we feel about it. We're going to show

(14:39):
you that the power of us is available to all
of you and how working together we can make these
things happen. So Mss Vicky Davis, the producer of the
Juneteenth Jam. Juneteenth Jam is an echo. Juneteenth is an
echo that we constantly need to make the noise continue

(15:00):
the echo of freedom. It's not just a party. It
is a party. It's not just a gathering. It is
a gathering, but it is a continuum of our march,
our lane, our highway that you can jump on, ride
with us to the change, to the change of moving,

(15:22):
constantly moving, to the power of who we are. Vicky
Davis is the producer of Juneteenth Jam. She's much more
than that, but we're gonna focus on that part. And
she's been committed to bring our talent of the Inland
Empire to the light for everybody who may want to

(15:43):
participate while it's here. And if you don't jump on
it while it's here, it's okay because the echo will
be loud and clear and you can ride with that
part too. So Vicky, you're back. You've brought with you
some of the people who will be participating, and you're
eeenth on June nineteenth, from four o'clock four to nine pm.

(16:07):
You put together quite an array of activities and events today.
I think we're focusing on the food. I didn't smell
any of it as we walked in.

Speaker 13 (16:19):
The conversation is gonna be so tasty?

Speaker 12 (16:21):
Oh okay, okay, okay, okay, because I came in hungry.
I thought, maybe you know, we were going to be
having me taste different things today, But that is part
of what you're gonna do. You're gonna have a cooking contest, yes,
and then tasters and the whole deal. Vicky, how are
you today?

Speaker 13 (16:37):
I'm doing really good and I appreciate you bringing up,
you know, the meaning of Juneteenth as we start this
program each time, because in the present, June teenth represents
an opportunity. It represents an opportunity for us to come together,
for us to leverage our skills, our talents, and our
know how and celebrate one another in a way that
uplifts and carries on for each other in a very

(17:01):
successful manner. And so by creating all of these various
activities and activations at Juneteenth, including like you know, car
displays and food competitions and scholarship pageants and basketball tournaments
and football tournaments, what we do is we really address
the multiple layers that exist within our community, and we

(17:23):
demonstrate to our children and to those outside of the
Black community how very diverse we are and how very
powerful and inspiring we can be when we come together
as a true collective and support one another in that way.
And so today we are focusing on the food. And
I have two chefs next to me who are going
to be competing in our cookoff competition, and I would

(17:46):
like to give them an opportunity to introduce their businesses,
tell you their social media handles, tell you a little
bit about theirselves and how they came to cook, and
then we can talk about what they plan to cook
for Jutentine ladies, do you want to take it over?
Introduce yourselves.

Speaker 14 (18:03):
So I am Chef Curley, and I will be cooking oxtails.
I'm gonna be doing an oxtail cheesecake, sorry, cheese steak.

Speaker 13 (18:15):
When you said cheesecake, I said, yeah, no that that's a.

Speaker 15 (18:19):
Little too adventurous. I will be doing a side of
mac and cheese. And then for my dessert, I'm gonna
do a berry banana pudding. A berry banana pudding that
is so controversial. How did you land on that? So
I love to do banana pudding. I've been working on
my recipe for that. But I also love to incorporate fruit.

(18:43):
Fruit is one of my favorite things that I love
to eat in general. When I anybody asked me what
is my favorite dessert. I usually say chocolate covered strawberries.
I love fruit, so I want to add fruit in
as many things as I can. And fruit reallyberries and
berries go really well with banana in general, so I

(19:03):
think it would be a really good rendition of a
banana pudding.

Speaker 13 (19:06):
So, so, Chef, you have a competition going on right now?

Speaker 6 (19:09):
Am I right?

Speaker 13 (19:10):
Is it still going?

Speaker 16 (19:11):
No?

Speaker 14 (19:11):
It actually ended?

Speaker 15 (19:12):
Oh but yes I did play. I know I did
play second before the quarter final before the quarter finalists.

Speaker 13 (19:20):
But yeah, okay, So tell us about that competition. What
was it?

Speaker 10 (19:23):
What did you have to do?

Speaker 15 (19:24):
So I was in a competition called Favorite Chef. Yes, yes, yes, yes,
I was on Favorite Chef. It was through Instagram and
Carla Hall who hosted I believe, And basically it's just
it's a competition that involves your supporters.

Speaker 14 (19:47):
So I did learn quite a bit from it.

Speaker 15 (19:50):
They include videos throughout the competition as far as learning
how to play and things to make your presentation.

Speaker 14 (19:59):
Better and all those types of things. So I did
learn quite a bit.

Speaker 15 (20:03):
I got a lot of support from my friends and
family that was amazing. It really helped me with my
confidence as far as what I want to do moving forward.

Speaker 14 (20:14):
But that was really interesting to do.

Speaker 13 (20:17):
Awesome congratulations on that. So the placing second is a
huge deal.

Speaker 2 (20:22):
Yeah.

Speaker 13 (20:23):
There were a lot of people in that yes, and
then at the end they were like, oh you can
pay for yeah. Yeah, that's irritated me a little bit.

Speaker 15 (20:31):
It did, And that was probably the most frustrating thing
of it all. It was that you had to do
only like one to two votes today and then you
had to pay for the votes afterwards. So it's a
little difficult when you don't have like a large following
or you don't have a lot of people that are
willing to pay behind your you know, your brand. Yeah. So,

(20:54):
and I don't want to force any of my supporters
to do anything like that either. So this, this particular
competition that we're doing for Juneteenth is more based on
my skills. So that is what I prefer to do
more than trying to have people behind me paying for
things to.

Speaker 14 (21:12):
Get me further.

Speaker 15 (21:13):
I rather use my skill to show what I can
actually do, okay, and have somebody taste my food and say, oh,
this was amazing, Oh this is what I think you
could do better, and YadA, YadA, YadA. You know, things
like that.

Speaker 13 (21:25):
So as far as your skills, how did you tell
us a little bit about your background, how you started cooking,
and how you you know.

Speaker 10 (21:32):
Became a chew.

Speaker 15 (21:32):
So I'm still i would say, compared to some of
the other chefs I've been talking to today, I would
say that I still am like warn my beginner stages.
I have been cooking probably since I was about in
high school. I'm not gonna tell you my age or nothing,
but I've been cooking since I was about in high school.
And then as far as cooking for the public, I

(21:53):
started that in about twenty twenty. I was doing plates
and again it came from supporters of friends, family, and
then it started extending out a little bit more. And
I haven't had one really bad complaint yet. Honestly, I
was like everybody who has tasting my food, they love it.
I specialize in soul food creo. I've been trying to

(22:18):
add like more of an elegant twist to it as
I go along. What I'm transitioning to is to become
a private, private, personal chef. I would maybe later on
down the line like to own my own business, but
then I also want to incorporate my love of coffee
and things like that too. So I have a lot

(22:38):
of different things that I want to move towards.

Speaker 13 (22:41):
But yes, can't wait to taste what you bring to Juneteenth.
Can you tell everybody? So the next time you get
into one of those followers competitions, how do they follow
you on Instagram or what social media you prefer?

Speaker 15 (22:51):
So all my social media platforms, it's going to be
Chef Underscore, Curly Underscore. You can find me on Instagram, TikTok.
My TikTok's a little more widespread.

Speaker 14 (23:01):
It's not just my cooking.

Speaker 15 (23:02):
I also do reviews on different restaurants and just places
in La black owned businesses, just anything. I try to
incorporate all of that in my TikTok. I try to
incorporate my personality all of that. So it's not just
my cooking on there, but Instagram, Chef Underscore, Curly Underscore.

Speaker 13 (23:23):
Okay, and I have to be honest that I haven't
tasted either of you guys's food, in which which is wild?

Speaker 15 (23:30):
You?

Speaker 13 (23:30):
I could get to you easy. Now you want to
introduce yourself?

Speaker 17 (23:33):
Hello everyone? Hi, both of you guys know me. I
am Chef Shrelle Clausel. Everyone knows me under my brand name,
which would either be Chef Place L or class Cell's
Delightel and Tasty under Luxury Cuisines LLC. I've done a
lot of different things. I've done what she did with

(23:54):
the favorite shelves. Once it started digging in my family
and my friends podcast, I always got to cut it off.
But otherwise it was it was something interesting to do.
I've done other competitions before i've actually started. I love
sharing my age because I look good. Look I'm forty

(24:14):
nine years out. I'm gonna be fifty in January. Black
don't crack, baby, Black don't crack. And the experience behind
my food is just actually I was born in near Pasadena, Pasadena, California,
in Sierra Madre, but I was raised there, and I
was raised in Pensacola, Florida. So I'm a Southern girl.

(24:36):
My grandma taught me how to go pick beans and
peas and corn, and and taught me how to pick
cucumbers and pecans and go sell them.

Speaker 13 (24:44):
As soon as you said I'm a Southern girl, then
I started hearing all that Twain and yeah, but.

Speaker 17 (24:50):
Now this girl can cook. Not only that I created
God bless me to create my own seasoning. It's I'm
on Amazon TikTok and I'm also on Walmart dot com.
It's claws SEL's Delightful and Tasty moot Ucson. I have
it in regular and in spicy, so uh, you can
find me on those and I'm actually on my own
website as well, so you can support me on my

(25:12):
own website, chefclassl dot com. Can you spell class just
like Claus, like Santa Claus Claus c l a u
s e l l okay so Chef Claus cel so
c l a u s e l really big name.
I come from a really good background of class cels,
very innovative people, great people.

Speaker 15 (25:34):
Uh.

Speaker 17 (25:34):
I'm a I'm an engineer technically by heart. But I
love my food, so I put that into my food.
I love cooking. I love taking care of people. I
do that on the side as well, so the people
I get to take care of, I get the cooking
meal prep for them. And then I had my restaurant
here in Redlands. I did Soul Caribbean Creocasian French cuisine
and I have ox tels that I did. I have

(25:58):
an oxtail, I do Nigerian style. I make a Nigerian
red stew from scratch baby, and I take that red
stew and I do it with my oxtails like I
want to do for this competition, and I'm also going
to do that and I'll make a Nigerian jeel. I
can't play with me, play.

Speaker 14 (26:20):
Like it's not fair.

Speaker 13 (26:23):
Whoever I picked, they can be like, oh, you just
picked them because you know them, like I know everybody's
all's fair.

Speaker 17 (26:29):
I want to taste everything, yes, and I may do
some of the vegetables on the side as well, because
it's the presentation of the food. And when I do
the Nigerian style, I like to do the the sliced
carros with the onions and the fresh time and things
like that. So the presentation of the food. You'll see
it them when you go on my website or you
go on the uberto beautiful, thank you, thank you. Those

(26:54):
are all the pictures taking of actual food I actually made.
So it's on I'm on Uber East, door, dash, grub up,
things like that.

Speaker 13 (27:01):
So you're funny how how we met Claus Because my
daughter was just having drum lessons down the street from
the restaurant and I was just coming out and I
came was giving out stuff and I was in the
parking lot, passed and stuff out, like come to my restaurant.
You know.

Speaker 17 (27:15):
I'm like, girl, what did I give you?

Speaker 12 (27:16):
What did I give you?

Speaker 17 (27:17):
I didn't give you a piece of cake?

Speaker 13 (27:18):
No, you just gave me a card and you were telling.

Speaker 17 (27:23):
The sweet potato pound cake. Baby, No you haven't the cake.
I'm telling you, I'm a Southern girl. Are you bringing
that to I will do that with my sweet potato?
Let you on top.

Speaker 12 (27:35):
I'm not going I'm gonna ask you to repeat store
is your restaurant?

Speaker 17 (27:42):
Well, what I'm doing right now is we talked about
this mister Wallace before. Remember I was telling you I
wanted to take over the coffee shop where mister Wallace
was at. Remember we had that discussion. I said I
wanted to leave the location because I was at a
share kitchen over there in Redlands on Nevata and I
wanted to leave that location and take over the So
my goal was to raise one hundred K so I

(28:02):
can have enough reserve. So whatever I need to fix
up in this building, because that's that building on Fourth Street. Okay, yes,
so the one next to the print shop. That's where
I wanted to take over that corner place, the Burger place.
It'll probably be more expensive. I would need more than
one hundred thousand reserve because I've got to fix it up.

Speaker 12 (28:20):
You'll still have needs.

Speaker 17 (28:22):
I still have needs to get to where and both.

Speaker 12 (28:24):
Of you still have needs towards your development of your business.

Speaker 17 (28:28):
Correct.

Speaker 12 (28:29):
Are you either of you aware of the Bebop Center
here in the city of San Bernardino on the corner
of sixth and Arrowhead.

Speaker 14 (28:40):
I could connected.

Speaker 12 (28:42):
Yeah, you need to get them connected, because right now,
Kim and the be Bop centers having a pitch contest
where I've already.

Speaker 13 (28:50):
Wanted you've wanted before.

Speaker 8 (28:52):
Yes, very good, very good.

Speaker 12 (28:54):
I don't know if that prevents you from winning it again,
but I certainly want to let people know that. You
know that's that's something that's available the address of where
you are now, because you.

Speaker 17 (29:08):
See I'm a see Avata Street. But right now I'm
I haven't been opening the.

Speaker 12 (29:15):
Doors like I want to have the doors open.

Speaker 17 (29:18):
I have been doing it on Tuesdays.

Speaker 12 (29:21):
Tuesdays is today? Yes? Okay, well we're not going to
apologize about Tuesdays. Yeah, So Tuesday, what time are you open,
because everybody.

Speaker 17 (29:32):
Like eight pm noon, eight pm is when the doors.
I've been opening the doors, and I've been doing a
lot of plates on the side because a lot of
people have been like hungry for it in between times,
so I have like, I'll still you're.

Speaker 12 (29:46):
Apologizing about the plate.

Speaker 13 (29:50):
It's okay because it's okay because you know what this is.
This is the whole point of the collective that we're
building because the chefs that we're about to bring on
next they're going to have a lot of a wealth
of knowledge on how to support and engage you guys
in growing to the next level. And so I'm hoping
that the conversation that we have doesn't stop here, but
that you guys are actually making real connections and utilizing

(30:14):
each other as resources so that you can you can
reach some of the goals that you're talking about, because
I think the people in the other room have a few,
you know, connections that might support what you guys are
trying to do. So thank you guys so much for
coming on. And I think, mister Wallace, we're gonna transition
so that we can bring our next set of chefs
on and these are our chefs who are competing in

(30:34):
our competition. And next we'll talk to some chefs who
are going to be judging the food. And I saw them,
you know, mouths watering and heads nod and when the
food was being described. So let's give them a chance to,
you know, talk about that and who they.

Speaker 14 (30:47):
Are and where they're from. One more time.

Speaker 13 (30:49):
You guys want to share your social media handles and
your names.

Speaker 15 (30:51):
Go ahead, Donald, So my media a social media chef
handle is chef underscore curly underscore awesome.

Speaker 17 (31:00):
Mine is Chef class L. You can find me on Facebook,
you can find me on TikTok, you can find me
on Instagram, and also on my website is chef c
h e F class l c l a U s
e l L. Again, Chef c h e F claus
l c l a U S is in sam e

(31:20):
l L chefclosstel dot com is my website. And remember
you can find me on Amazon, TikTok and also on
Walmart dot com to get my seasonings. God bless you guys,
and it was pleasure talking you boy.

Speaker 12 (31:31):
That's a great uh grace sement. We're gonna take a
short break. We'll be right back right after this short breaking.
We think Vicky for putting together this is Juneteenth Strike Extravaganza,
preparing your minds in your palates for what's available on
June nineteenth. And Rialta, what's send him of the park?

Speaker 14 (31:48):
Alex ferguson park.

Speaker 12 (31:50):
Alex fernusures in park, you don't want to miss that.
And we're gonna take this short break and hopefully you
guys will bring some food next time.

Speaker 13 (32:02):
And you gotta come to Juneteenth if you want to
take right My grandma kind of fussed, no.

Speaker 12 (32:08):
Food you're going to you're going to come to Juneteenth,
but I know you're going to eat between now and then,
so that whole deal is is very important. Take this
short break. When we come back, we're going to meet
some of the chefs, so aunditional chefs, judges. Okay, on
our way out and on our way back, I guess

(32:28):
I'll tell you about some free food that's available for
you today from twelve o'clock on at the six forty
sixth on the corner of what h and fourth Street
here in the city of San Bernardino, we have an
event taking place today where they're opening up the Nutrition
Center for kids. We'll talk to you a little bit

(32:50):
about it as we go forward. This is Empire talks back.
I'm wall as sound and singing about sixty.

Speaker 13 (32:57):
Well you get here.

Speaker 16 (33:06):
Publish your legal notice in west Side Story Newspaper for
the best service and the best rates called nine O
nine three eight four eight one three one publishing legal
notices in the City and County of San Bernardinos.

Speaker 17 (33:17):
Since nineteen ninety, West.

Speaker 16 (33:18):
Side Story provides friendly expert service called nine O nine
three eight four eight one three one. To benefit from
budget friendly rates, whether a fictitious business name, a name change,
a divorced summons, or any other legal or public notice
called West Side Story Newspaper nine oh nine three eight
four eight one three one. Nine oh nine three eight

(33:39):
four eight one three one. That's nine oh nine three
eight four eight one three one.

Speaker 4 (33:45):
K c A A.

Speaker 14 (33:57):
Did a great job.

Speaker 12 (33:58):
You have Families kids of all ages invited today to
a special welcome event at Kids First Nutrition Grocery located
at six ninety sixth West fourth Street, San Bernardino. Join
them today May eighteenth, from noon on for free community
celebration filled with fun, food and family friendly activities. The

(34:20):
free event's going to feature food, the hamburgers, hot dogs,
there'll be food for sale. There's some people there who
would like to be involved in the Juneteenth, and you'll
get them in terms of they're going to sign up
to be vendors, and they brag about the food that
they cook as well. So we look forward to that, folks.
But it's free twelve o'clock today. Bring the kids over,

(34:42):
have a little bit of nutrition, and some of it's
going to be actually good for you. So take back
your ability to control your food because you are what
you eat. All right, New Viking, what do we got now?

Speaker 13 (34:57):
All right? We are talking to of mister Taste Buds
and Reggie of Chef to the Bone, both delicious restaurants,
black owned businesses that I've had the privilege of eating
at and getting to know these gentlemen just a little bit,
and I just wanted to give them the opportunity to
kind of carry a conversation that we were having in

(35:21):
the parking lot about what is the significance of this
sort of collaboration, you know, as far as they see
it as it pertains to not just you know, being
a chef, but being a black owned business and being
a collective and being a community. So maybe you guys
introduce yourselves a little bit and tell us a little
bit about how you got started and where you stand

(35:42):
right now, and then we can get into that that
to the bone conversation.

Speaker 18 (35:50):
Uh oh, it's good to my people. I'm mister taste Buds. Yeah,
your favorite chef, favorite chef, the people's champ.

Speaker 15 (35:57):
You know.

Speaker 18 (35:58):
I started in my front yard, like just generally. I
used to tell places out the house because I used
to cook every day, like for the family. And then
people just started to catch on, like you get to
sell it, sell it, sell it all my friends. So
once I started to sell it, we kind of like,
I ain't gonna lie now that I look back, I
kind of took off like early because people were already
supporting me. But it was like fifteen people to me up,

(36:19):
like fifteen people, that's nothing, But I should have I wouldn't.
It's grateful to know what it was, you know what
I'm saying, Like fifteen people was a lot to most
people starting off because they might not have nobody. But
I started in the yard. They kicked me out of
the yard for a section A violation. Seriously, I'm a
section A baby. I ain't scared to say. You know
what I'm saying, I come from poverty and a lot
of stuff, good background though I had a good mom dad,

(36:40):
rest in peace type of thing. Yeah, But far as food,
I've been cooking for my brothers and sisters since I
was little. I was always like my mom's help, so
like when she had to go to work and stuff
like that, she like watched the roast. I'm like, after
you burn it twice and get in trouble, you know
what I'm saying, you start watching the roast. Even if
I didn't want to be a chef, you learned to cook,
you know what I mean. So that's how I started
from being in to actually getting a Section A violation,

(37:03):
so which forced me to kind of go like go
to the street. So I went to the street, nervous, scared,
not knowing, but just believing that I got a chance
to do something and I'm already here, so I'm just
gonna do it. And then day by day I took
it like that to eventually my cousin like just hit
me up one day with some random post about food trucks,
and I just like, I'm a big believer in God.

(37:23):
By the way, you know what I'm saying. I always
say that because everything was like a pathway. Sometimes we
have a pathway, but we don't pay attention to it.
You'll feel that call.

Speaker 4 (37:31):
And you hear me.

Speaker 18 (37:32):
They say go do this, but it's scary, so you
don't want to go do it.

Speaker 4 (37:35):
I'm with all that.

Speaker 18 (37:35):
I'm like, head first, anybody know me. I love my
people for real. I'll take care of people, but you
just kind of gotta believe yourself. So after I got
the food truck from that random post, I ended up
working my food truck for a long time.

Speaker 4 (37:47):
I actually lost my food truck.

Speaker 18 (37:48):
A lot of people don't put this part in the stories,
but I like to tell the truth to my people,
like actually, because this is the part where you lose
and you give up. Now missus stein Bud lost too,
you know what I'm saying. And I had to go
back to pop ups. Most people are scared to do
that album from a food truck, all this glitzing glory,
you did it and all of this to back to
pop ups to like the fifteen people again, like oh
what's going on? But it kind of just critiqued me

(38:09):
a little bit to teach me, like Okay, slow down
because sometimes you reach for too much.

Speaker 4 (38:14):
You know what I'm saying.

Speaker 18 (38:14):
It's okay to think big, but you gotta start small,
you know what I'm saying. You gotta start with what
you got.

Speaker 4 (38:19):
So I was reaching. I'm making Fried Krabb and dude like, yeah,
we're doing great. Yeah, my pocket is not like Fried
Krab cauts a lot and I gotta go downtown. I
ain't gonna car you know what I'm saying.

Speaker 18 (38:26):
Stuff like that got him, guys, But I just tell
people My major message is like everybody say keep going,
but I think it's more like be strong, you know
what I'm saying, because to keep going, you gotta first resilience,
like seriously, like because I know I probably got a
different message than most people, but when they hear mine,
they kind of agree, you know what i mean, because
I'm not scared, like you know what I'm saying. It's

(38:47):
a rough battle, but I tell people it is hard,
but it's worth it, you know what I'm saying. Depending
on who you are, you know what I'm saying. If
it's certain things you can't take, you need to critique
your lane to where you are because it's gonna happen,
and that's how you deal with it and how you
come out of things.

Speaker 4 (38:58):
You know what I'm saying.

Speaker 18 (38:59):
We always ain't perfec some things hit or missed, some
things people ain't gonna like. But it's on you to
notice critique and keep going, you know what I'm saying.
So being strong, like you said, resilience, that would be
the perfect word for me. Resilience like Kobe Jordan, all
of them people the great.

Speaker 13 (39:14):
So the resilience has paid off a little bit in
the present. So tell us you know what you got
going on right now, because we got something going on
on the first two that we want to make sure
people are aware of.

Speaker 4 (39:26):
Of course, you know, we got a jam coming up
for John teen th jam.

Speaker 18 (39:29):
Also on my side, mister Taste buss I just started
mister Taste Buzzs World. We are a nonprofit. It's a
rec center and wellness center. That it was kind of
like a real dream, Like I always wanted to be
a chef.

Speaker 4 (39:40):
Everybody asked me that too.

Speaker 18 (39:41):
I'm be honest, right, I ain't really want to be
a chef, like be told right, But I was always
good at it, don't get me wrong, Naturally good at
it like an art, but I just want to be
a veterinarian type of thing, right. But opening the rec
center shows because I always wanted to care. So I'm
opening up a rec center for the children because it's
a safe spot. I think we're missing that in the communities.
I think we're missing a lot of interactions because everybody's

(40:02):
sitting at home with the phone.

Speaker 4 (40:03):
They're giving the kids the phone, so they distracted with
the phone. So you don't distract me.

Speaker 18 (40:07):
Yeah, But then the interactions, you lose emotions, you lose feelings,
you lose connection exactly. So I'm opening the direct Center
to try to put that back. Also to teach to
you if you want to do culinary, you want to
do construction. I know people that know people, and I'm
gonna put these people together to teach people because most people,
when they get in a higher place, they want to
give back. After you run it over so much as

(40:27):
you get abundance, the next thing to do is like
give back some of the things you've got.

Speaker 4 (40:32):
But it's hard to find the people, am all right.

Speaker 13 (40:34):
I just want you guys to look to your left
right here at these up and coming chefs, because these
are the people that they want to have careers you
know people, right, and so these people they need support,
they need direction, you know, somebody that knows somebody. And
this is the point of the collective, right, It is
that we're not just gonna say yeah I got you
or oh yeah, I love what you do. Right, We're

(40:55):
actually like gonna repost and execute and share, facilitate and
support each other with our actions, not just to look
good or sound good, you know what I mean. This
is not about like, I appreciate y'all, like lending your
brands to Juneteenth to leverage this so that our chefs
who are up and coming can have exposure in that way,

(41:16):
because this is not about I mean, of course it's
about business. Of course it's about you know, we need
to make money because money is going to make us
some more powerful people, right, But it's also about like
the fact that there is so much power in the
way we utilize one another as resources.

Speaker 18 (41:32):
Yeah, I tell people common goals. So the problem with
everybody is we don't have common goals. Anything that's a
force or anything that comes together has to have a
common goal, and it can't be just money. Sometimes that
works for people, but it still has to be a
common money, just the tool for the common.

Speaker 13 (41:47):
Also, you know what you know what the scriptures say,
and all other things will be added to you see
first and conting. So if I'm doing what I'm posting
you doing, if I'm out here loving my people, taking
care of my people, sharing the way that I'm I
never really hurting for nothing, you know, God keep giving
me what I need, you know what I mean, and
putting me in the places where Yeah, because.

Speaker 18 (42:05):
One most thing, when I'm right here, I don't want
to because I really want to shout out. That's why
I gotta get introduction for him too, because I was
about to say yeah, because I'm like me sitting right
here with chef to the bone.

Speaker 4 (42:16):
Right.

Speaker 18 (42:17):
I watched his post and I see what you cooking,
and I always like it because I'm fatting the inside too,
so I still watch people food and want to eat it. Right,
So for seeing them, I loved it, and he always
had I'm happy to be here. So I was telling
the people that's coming up, don't ever stop because I
had a taco car when I did my first interview,
and I was with chefs that had restaurants, and this
was just like two years ago, so you never know

(42:37):
where you could be.

Speaker 4 (42:38):
I'm sitting right here with him.

Speaker 18 (42:39):
I'm happy and I thank y'all, but yeah, I wanted
to just appreciate you while we're right here.

Speaker 10 (42:44):
We've been following you for it's been inspiration to each other.

Speaker 4 (42:48):
That's and that's what it's about. And were big on
that chef to the bone.

Speaker 10 (42:51):
It's each one reach when it's like something I say
all the time, we can't wait to offer our platform
to somebody or the people in general that needed or
that can you it like we were just talking about
in the back. For us, we just starting like we've
been doing it for a long time. But it's the
journey is the destination. So once we hit one go,
it's another one that's gonna come up. And throughout all

(43:11):
of it, our main purpose, one of our main purposes
is to bring up who we can with us. We started,
like Jamil out the house. I've been in the color
industry for about twenty years now. It's crazy to say
that I gotta show up my age, but.

Speaker 13 (43:29):
Talking about when he was checking the rose when he
was six years olds, and.

Speaker 10 (43:32):
That's when the stuff I used to inside of the
fat Kid, so That's where my passion for cooking started,
because I was tired of eating running renodles every day,
fried bloney sandwich. And then I started just doing crazy stuff.
Now I'm doing throwing stuff in the blendery and all
that kind of stuff. Back then, it wasn't as edible
as now. You know, it took me, took me away,
But my passion was there early, like he's I always

(43:52):
did want to be a chef. But I used to
always say I'm gonna have a restaurant when I make it,
never realizing, like, you know, me making it is me
getting having a restaurant, like that's all.

Speaker 14 (44:01):
So.

Speaker 10 (44:02):
And then I worked fast food for a long time,
worked catering for a long time. Then my wife, she's
the business woman. So she whole time I had the
last job we had, the last job I had, she was,
we can.

Speaker 4 (44:14):
Do this ourself. We can do this ourself. We can
do ourself. We can do this ourself. I do by myself.
So I've been fired with that.

Speaker 10 (44:23):
Fal gotta have a good woman behind you, and I do.
And so finally I'm like, all right, let's do it.
So we started off doing like catering events that we
started the place. That kind of propelled us because it
was during COVID and we were delivering. I remember us
being on the road. My wife would draw out routes
and everything. Every day. Every day we was doing deliveries

(44:45):
and it was so eerie. We would be on the road,
would be just us on the highway. It was so
crazy like during that time because of COVID. But that
kind of propelled us because we was doing a delivery,
so people wouldn't going outside, but we were.

Speaker 4 (44:56):
We were telling right, so that helped a lot.

Speaker 10 (45:00):
But then you kind of outgrew the house out and
broke the ac and broke a couple of stoves.

Speaker 12 (45:08):
I'm gonna show my excitement here. Got to step in.
Uh there's every Sunday we have people at church who
get dressed up and go to places to eat that
or nowhere near as appetizing to the ear to my
as I'm hearing now and uh, Vicky, you keep speaking
about this collective. Tell me about this collective. Tell this

(45:28):
audience about this collective. I need to know where we
can support your food now, where you know how you're
cooking it, where you're cooking it. When we can get
it is real important to my listeners because as far
as we're concerned, there's not enough places for us to
find the continuum of the good food that we were

(45:50):
raised up eating. So we need to know about that
part of So if you could bring that out, I'd
appreciate it.

Speaker 10 (45:55):
But you guys want to share, So you can find
us at six fourt one North main Street and Corona,
uh sweet one on one. Like I said, Chef to
the Bone, we specialize that location or this concept right now,
the Southern style fish fried catfish, snappers, shrimp, mac and
cheese calar green. It's my grandma's call of green recipe. Right,
we do gotta go cause I'm even getting you're talking about. Right,

(46:19):
that's a real chef, Like we don't eat. We cook
for everybody and don't eat in the time. So yeah,
Corona and six four one North main Stream, Corona. We're
getting ready to go into like our pop up season,
So follow us at Chef to the Bone on Instagram
and we'll be posting where we'll be when we do
do pop ups.

Speaker 4 (46:33):
We'll obviously be on the June teens.

Speaker 10 (46:36):
Yep, we'll have something on the twenty first for June
teenth weekend and a couple other things. We got booked.
So just look out for a Chef to the Bone.
Uh at uh Instagram at Chef to the Bone, the
number two chef the number two the Bone.

Speaker 12 (46:50):
So your restaurant in Corona. You're saying, how many people
can we seek there?

Speaker 10 (46:55):
But we can see the about thirty five forty people.

Speaker 12 (46:57):
Thirty five forty people.

Speaker 10 (46:58):
Bring, bring everybody, we'll see we'll get you in. There
were outside seating as well. Actually we'll make space.

Speaker 12 (47:05):
Come on the other thing.

Speaker 4 (47:08):
Go ahead, Reggie, I'm sorry, Oh yeah, oh yes, mister
tatest Buzz.

Speaker 18 (47:11):
You could find me at mister Taste Buds on Instagram
or any platform.

Speaker 4 (47:15):
Uh, you can look me up.

Speaker 18 (47:17):
Eighteen fifty five West Manchester is the address we located
in the Los Angeles, California. Chef to the Bone is
more closer to you, so you probably if y'all look
at somewhere. But when you make it out my way,
we have plenty a season too. I just opened up
a wrexit e the strame park line. We could sit
y'all in there, y'all, so bring everybody, like he said,
But yeah, eighteen fifty five West Manchester and we're in
the same suite number one O one.

Speaker 4 (47:39):
Is everything happened for a reason.

Speaker 18 (47:41):
So yeah, but mister Tatest buzz at, mister Tatest budds,
mister grandma hands look me up.

Speaker 12 (47:45):
One of the other things that I find in common,
it's important to other folks out there that can cook,
want to cook, and want to open up a restaurant
right away. But one of the things that I see
consistently is that you need an audience before you get started,
and you generally have one that's telling you you can cook.
And I hear you all talk about catering before you
get going. Yes, congratulations on getting going, congratulations on keeping going.

(48:12):
And miss Vicky tell us about this collection.

Speaker 14 (48:16):
So the June teenth Jam.

Speaker 13 (48:18):
We're going to be launching our collective officially this year
at juneteen, so you'll be able to sign up. But
I don't want to give away too too many details.
But this is really an investment in the financial wellness
of our community where I'm going to be supporting members
of the collective in leveraging stocks and investing to be

(48:39):
able to create wealth for our community that we can
then utilize to fund our own projects. Right because right now,
like juneteenth Jam and pretty much every other cultural celebration
that you'll find in California and probably in the United States.
We always got our hand, we begging, you know, and
please can you help us?

Speaker 10 (48:58):
Please?

Speaker 13 (48:58):
Can you help us? But we have so much power,
and we were talking outside about how to manage the
black dollar, right, and so start launching this collective is
really is really the foundation for being able to keep
the black dollar in circulation in our community in a
way that allows us to build our infrastructure, not just
the physical spaces that we exist in, but also the

(49:21):
financial knowledge and wellness of other people across industries. Right,
because we're not just talking about chefs at Juneteenth, We're
talking about athletes, we're talking about musicians, we're talking about accessories,
all different layers of business owners and grassroots communities and
organizations so everyone. And so that that starts with being
able to understand the financial systems that are at play

(49:43):
that we don't have really culturally any history in to
be able to utilize them. Because let me tell you something,
there are people who are making billions of.

Speaker 17 (49:52):
Dollars a day a day.

Speaker 13 (49:54):
Okay, so we could get that one hundred thousand for
closeto to open our restaurant. Get that, you know what
I mean, little launching, and we can endow ourselves and
then be giving out grants to ourselves on our own.
And we have the power to do that with all
of the layers of the people who are connected to
our gteen jam.

Speaker 12 (50:12):
Now we're coming out donations and grants every day. The
thing is we are necessarily giving them to our power
mover giving them away. So we need to invest into ourselves.
We need to take a moment and do what you
guys are talking about. We need to acknowledge some of
the people who are supporting us. Let me talk about ADU,
which is an accessory dwelling unit helps increase the value

(50:36):
of your property. You can build an additional living unit
in your backyard. You can rent the space for additional income.
The Barnes Group will help you take advantage of this opportunity.
The state of California has made it much easier for
you to go through this process, but is still a process.
You can make a plan, you can comply with the
city regulations. She'll help secure the financing and construction and tenants.

(51:00):
So if you've got a backyard, call me Wallace Allen
nine O nine nine one five seven nine two two.
We can help you go through that process and help
change your wealth potential. And in terms of the issues
that we hear about airports and airplanes taking place all
across the country, we know that there is a shortage,

(51:21):
which is means there's an opportunity in the world of aviation.
Next up Aviation. There is a career in aviation that's
a real possibility for you, and you don't have to
go to the military to find it. So if you're
between fifteen and twenty five years in life and interested
in becoming a pilot or air traffic controller, you may

(51:42):
be next called Dante Kendrick. Next up Aviation nine O
nine three zero three zero zero four five. That's nine
oh nine three zero three zero zero four five. Tell
them you are interested in an aviation career and who
knows you may be next up. This is the quickest

(52:03):
hour run radio. Miss Vicky, I thank you for where
you are.

Speaker 13 (52:05):
Thank you so much. Mister Wallace. I just want to
say one more time, if you have not already tapped
into June teenth jam, please do so, because we got
a lot, a lot, a lot of amazing community people
that are supporting one another and that are caring for
one another out of the most beautiful heart condition. And
so it is gonna be a celebration of love of
one another, of our future, and of our possibilities at

(52:27):
Alec Ferguson Park on June nineteenth from four to nine pm.
You can also tap in with me for more information
at Vicky v I c K I E Davis Wellness.
That's Vicky with the I E because we in the
IE and I E without VICKI. You know, I keep
saying that, and I'm believe in me yet And you
could call me or text me and I'll also support

(52:48):
you and getting connected at nine five one two, five, five,
seven three eight two. Thank you so much mister Wallace
for having me and that letting me do this whole series.
I just I'm so grateful. Thank you know.

Speaker 12 (52:58):
Yeah, and we're not finished, you guys have you know,
We've got a few more minutes. I just needed to
get those messages in and I want to be sure
that people once again know how to support what you're
doing now. And at the same time, like you say,
not forget that Juneteenth is an activity that's going to
be taking place throughout the month of June in many places,

(53:19):
and you can certainly reserve a great date for June
nineteenth at your park in Rialto. I'll keep having a
problem with that park. You know what, getting to the
park was not the easiest thing until you slow down
and listen to the bube and boy, when you got anywhere,
when I got anywhere close, I said, man, this is it.

(53:41):
I can smell it, I can feel it. And you
always draw a tremendous crowd. It's always family fun. It's
big time entertainment. It's like Juneteenth should be. It is
a family feeling and just like everything else that melanated
folks do, it's for the world. You know. It is

(54:02):
a very diverse situation, and I think we all love
it that way. So miss Fink, you keep on. Let's
get everybody and opportunities, get a final word in and
be enthused about next week's program.

Speaker 13 (54:14):
Absolutely, absolutely, So what are you guys looking forward to
the most?

Speaker 10 (54:18):
If you want to get.

Speaker 4 (54:22):
Yeah, we finally get to eat.

Speaker 10 (54:24):
We're talking to the bad kind. We don't shift on it.
We cook for everybody will never get We finally get
to eat. Now we don't have to make you.

Speaker 12 (54:33):
Guys, this very and you're gonna be the be the tasters. Yes,
so you're going to set up a standard, just something
that we'll established before.

Speaker 10 (54:48):
Then or mister taste, but so we'll be judging.

Speaker 13 (54:51):
So we'll be judging on taste, presentation and appearance exactly.

Speaker 10 (54:56):
And we're looking for into all of that taste. Are
you if I can't.

Speaker 12 (55:00):
Waking any references from people who may have had an
opportunity to taste his food before the contest? In other words,
is there of value?

Speaker 10 (55:08):
And uh?

Speaker 12 (55:12):
Bringing here next time?

Speaker 13 (55:14):
Come to come with.

Speaker 10 (55:17):
Completing reputation right right now, right here undertaken.

Speaker 15 (55:24):
You know.

Speaker 4 (55:27):
For everybody, everybody.

Speaker 12 (55:30):
Used to work in the prisons, and some of them
were actually living there. And he could take an iron
and turn it upside.

Speaker 10 (55:38):
Down and innovative another the most innovative people ever meet
his prisons.

Speaker 4 (55:45):
Just released twenty nineteen.

Speaker 12 (55:47):
Very good.

Speaker 4 (55:48):
Now we're right here to.

Speaker 10 (55:51):
What I'm talking about, Chef, I can't start, won't stop.

Speaker 12 (55:55):
So we're delivering hope. Okay, you don't have to sit
where you are. Faith you know you can go forward
and you usually go before better with what you have
experience as opposed to trying to reach out and finding
something to bring.

Speaker 10 (56:08):
A little more wisdom when you're for it.

Speaker 12 (56:10):
So that's it.

Speaker 10 (56:11):
That's that's critical is the journey and don't stand the
journey is don't stand.

Speaker 13 (56:19):
You guys are so inspiring for real, I don't think
you guys give your I don't know. It's hard to
see your own selves, you know what I mean. But
there's a reason that I reached out to each of
the people that are here today. I'm very encouraged by you.
I appreciate what you're doing in your own rights and
y'all are just the bomb, and just thank you for

(56:41):
for participating with me and it's.

Speaker 18 (56:45):
Team show will be there there will I have a
grand open in June first to eighteen fifty five West Manchester.
It's for the kids, a rec center the June team.
Come out and support everything that we're doing. I'm just
gonna be honest. If you want to be part of something,
if you thought you've been left out, this is the.

Speaker 10 (57:01):
Time each one reach one and we're there to be
a resource. However we can be talking. This is this
is this is what really makes the difference is the
community's community. That's why we honor to be a part
of it. This is this is what is required, and
this is what's gonna make the difference.

Speaker 13 (57:17):
And look, I don't cook or nothing, so.

Speaker 10 (57:21):
But I love it, you know what I mean?

Speaker 13 (57:23):
Like I understand how valuable food is to to our people,
and so thank you guys. We can't it wouldn't be
right without the food. If the food not right, Like.

Speaker 10 (57:34):
What are we doing?

Speaker 13 (57:35):
We eat?

Speaker 4 (57:37):
Starting nothing to ey.

Speaker 12 (57:43):
I like the idea that many of us know the
value of a fried baloney sandwich, well a little bit,
and how many different ways that has been put together
and presented and appreciating it's very much part of our
history and probably part of our future. Appreciate you guys

(58:06):
very much. I look forward to next week. I am
interested in that that Nigerian ox tail.

Speaker 4 (58:13):
I can't wait.

Speaker 12 (58:15):
Well excited, folks, We already the Inland Empire, Dinette King
Cold singing about it. Route sixty six left Chicago with
the idea of passing through the Inland Empire, heading for
the west coast Santa Monica. Well on your way, stop.
We're happy to have you, We're happy to entertain you,
and we are happy to make room for you to

(58:35):
stay if that's what you want to do, and it
seems like a lot of folks are wanting to do
just that. We're happy here and we're happy that you
are spending time with us. We'll see you next week
under two circumstances. One to good Lord's willing. Two I
have to creak, don't rise. God bless you. Thank you
for your time and your love. We'll see you then.

Speaker 15 (58:59):
And now.

Speaker 2 (59:00):
The Voices of KCAA was an exciting announcement.

Speaker 7 (59:03):
Want to hear NBC and News or KCAA anywhere you go, Well,
now there's an.

Speaker 10 (59:08):
App for that.

Speaker 7 (59:08):
KCAA is celebrating twenty five years in our silver anniversary
with a brand new app.

Speaker 6 (59:13):
The new KCAA App is now available on your smart device,
cell phone, in your car, or any place.

Speaker 15 (59:20):
Just search KCAA on Google Play or in the Apple Store.

Speaker 13 (59:24):
One touch and you can listen on your car radio,
Bluetooth device, Android Auto or Apple Car Play.

Speaker 7 (59:29):
Catch the KCAA buzz in your earbuds or on the streets.
Celebrating twenty five years of talk news and excellence with
our new KCAA app, Just do it and download it.

Speaker 2 (59:40):
KCAA celebrating twenty five year listing the KCAA Lowa, Linda
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Speaker 8 (59:52):
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