The Chef Franco Lania Interview.

🔥 World-traveled chef, motivational force, and Tavola Tours founder Chef Franco Lania joins Coach Dini to talk about his new memoir Cooking Inspired—a powerful journey of resilience, healing, and rediscovery. 🍲✈️From Michelin-starred kitchens to overcoming the trauma of 9/11, Franco shares how cooking became a sanctuary that saved his life. His story moves from New York to Milan, Miami, luxury cruise ships, and beyond—all guided by the belief that food can awaken the mind, restore the heart, and transform the spirit. 🌿✨ Tune in for a conversation that feeds the soul.

https://www.francolania.com/

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Produced, edited, mixed, and written by Demetrius "Whodini Blak" Reynolds, Sr.
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Episode Transcript

Speaker 1 (00:00):
You are now listening to Vigilantes Radio, presented by the
only One Media Group. This is the people's choice, but
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Call in to join the mix at seven oh one
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(00:24):
like us on Facebook at Vigilantes Radio. We welcome all,
enjoy the show. Ladies and gentlemen, please welcome your host
Demitrius who Demi Black Reynolds. Enjoy the show.

Speaker 2 (00:43):
Good morning, Good morning, and welcome to another incredible episode
of Vigilantes Radio live right here on iHeartRadio, and I
am your host, Deanie. I do have to say that
this particular episode is pre recorded and I can't wait
to deliver it to your inboxes. And for you guys

(01:05):
who subscribe to the show, you'll be the first to
note and I always appreciate that. All right, our next
guest expect Tackler. And this is the frequency of the fearless.
You know, some stories aren't cooked, they are forged. When

(01:26):
life turns up the heat, some people get burned, but
others learn to create something beautiful in the fire. Our
guest today went from world class kitchens to world class crisis.
From La GRENOUI hopefully I pronounced that correctly, to the

(01:48):
World Trade Center on ninety eleven, and somewhere between devastation
and discovery, he found the truth that changed everything. You
nourish yourself, you can rebuild yourself. His journey reminds us
that healing doesn't always happen in therapy. Sometimes it happens

(02:10):
standing over a stove with your senses waking up again.
You're not just here for a talk show. And this
isn't just radio. This is revival for your mind, body,
and spirit. This is Vigilantes Radio Live. My name is
Coach Dini, and change is possible. Are you ready?

Speaker 3 (02:37):
Are you ready?

Speaker 2 (02:44):
Are you ready?

Speaker 3 (02:50):
Are you ready? We'll let it go, don't go?

Speaker 4 (02:56):
All right?

Speaker 2 (02:56):
All right, all right again, Welcome to the show. You're
listening to vr L. That is Vigilantes Radio Live right
here on iHeartRadio, and I am your host, Denny. Our
interviews are designed to go beyond music, news, books, art, acting, films, technology, education, entrepreneurship, entertainment, spirituality,

(03:18):
and sometimes even past that thing that we call the egos.
Our interviews are designed to go behind the scenes, into
the minds of these brilliant people, you know, the ones
that are out there giving it. They're all for me,
for you, and for the world. Well, ladies and gentlemen, again,
welcome to the show. Our guest today goes by the

(03:41):
name of Chef Drinko. Elena has cooked in some of
the world's most acclaimed kitchens in New York to Michelin, Starred,
Saddler and Milan, and serve as a chef on luxury
cruise lines alongside legends like Jacques Pepin. But behind the

(04:04):
chef's white lies a deeper story, one of resilience, reinviction,
and the healing power of food. Is upcoming memoir Cooking
inspired Glenn's culinary artists artistry with life Blessings, showing how
cooking can transform horrorship into hope. So please join me

(04:28):
and saying welcome friend to shift Franco. Good morning, good morning.

Speaker 4 (04:35):
Good morning. I'm pleasure to be here.

Speaker 2 (04:37):
Absolutely, man, we are so excited to have you with
us this morning. Before we just really dive into everything,
what's been on your heart and mind lately?

Speaker 4 (04:50):
Ooh, that's a good question. What's been on my heart
and mind lately? I think it would have to be
Thanksgiving is coming up, and I know we all have
a lot to be thankful for. I know I have
a lot to be thankful for, and I've been planning
menus and things of that nature for Thanksgiving at the
restaurant where I had as a head chef in New Jersey.

(05:13):
It's in pits called Risini in Englewood Cliff for like
five minutes from the GWV George Washington Bridge. And that's
what's been on my mind lately, is the thing to
be thankful for and creating a wonderful feast to celebrate that.

Speaker 2 (05:29):
Absolutely. Absolutely. I think with all the things that are
happening in our country right now, you know, some may
find it find a hard time to be thankful for
what they have, or you know, just for their lives
in general. With so much going on in this country.

(05:50):
What helps you stay centered with the heart of gratefulness?

Speaker 4 (05:55):
M hmm. I think what helps me stay centered with
the heart of gratefulness is my faith. I'm a pretty
grounded guy. I have a strong faith in in my religion,
which is Christianity, and.

Speaker 5 (06:13):
I I think that that thankfulness is one of the
greatest gifts we can actually celebrate, and Thanksgiving happens to
be one of my favorite holidays.

Speaker 4 (06:24):
So that's a really great time of the year to
stay centered and actually practice.

Speaker 2 (06:29):
It absolutely well. Hello fellow Christian nice. Oh yeah, all right,
So cooking inspired Blend's memoir with motivation. What moments in
your life told you that this story need to be written?

Speaker 4 (06:49):
Now, that's a good question. But for years people have
told me that I should try and write a book
or get down a lot of the ration that I
kind of shared with everybody. I wrote the book, started
to write the book, I'd say right after nine eleven

(07:09):
I was I was involved in that whole tobaccle with
nine to eleven. I was in the World Trade set
number two, and I was evacuated, perfect unfathomable. And I
realized that I obviously survived, and and you know, when
you're given a chance, I thought, you know, I've been

(07:29):
given a chance. Maybe I should actually put pen the
paper and start getting this stuff down. And I did.
But it took a long time. You know, obviously eleven
was a long time ago now, but I finally think
this is at the right time. I think a lot
of healing took place. A lot of the families that
lost loved ones and a lot of people that that
experienced that and did survive have healed a lot. And

(07:53):
I think it's a good time to get the book out.
That was what motivator needed. But it's not just about
nine to eleven, but it's what motivate to be to
because to actually sit and write a book.

Speaker 2 (08:04):
Yeah, yeah, and your story should be told, especially if
you were present that day. I remember when it happened.
I woke up to it on the news and the
world stopped, like what America was attacked? Like who would
have thought? You know? And I was very fearful in
that moment. And the conspiracy theorists to me want to

(08:26):
ask you so many questions about that. But I know
we're here to talk about cooking, and you know, cooking
inspire us. I'll stay on topic. But uh, but uh,
you said that food, Well you said you share a
lot of inspiration. What what inspiration do you share with others?

Speaker 4 (08:46):
I as a chef, I try and to inspire people
to even if you're not a professional chef. For professional cook,
I mean, there's a lot of inspirations to get from cooking.
There's a lot of I feel it in life is
your your your five sentences. The main thing is when
we don't feel good, when we have a breakup in life,

(09:08):
or you experience something horrific like a nine to eleven,
or maybe you can't get into the college you want
to get into. Where again, like I said, like you
also have a glove one or your heart broken. The
first thing to go out the window is we don't
eat right. And that's one of the worst things that
you can do if you're trying to get back on target,
because without the nutrients and the you know, the the

(09:29):
food that that you need, you can't get your brain
straight to orchestrate a plan our way out and start
to feel better and things of that nature. So, you know,
so easy just to crack open anar and soda and
a bag of potato chips and and you know will
always be, always be. So I try to explain to
people that you know, you can go to the stove.
You don't have to make an elaborate dish, you don't
have to make the most expensive thing. You don't have

(09:50):
to make Michelin star food. You can just the very
basic bones of cooking something. And we also don't want
to go to a grocery store, but we don't feel good.
The last preasure want to go into a supermarket with
all these people walking around with their carriages and stuff.
And so I try to inspire people to, you know,
just run into the supermarket no matter how bad you feel,

(10:11):
and stay on the periphery. Don't go into the center
where the les nutritious foods are stale. On the periphery
of the supermarket. And if you have to just grab
yourself an onion and a chicken breast and pay for it,
get home. And if you just chomp up an onion
and pus in the saute panils some mild ooil and
saute and those onions real nice, and then add in
your chicken breast, forget about the fancy wickuors or the

(10:32):
herbs and all that stuff to add to it. Put
in a quarter a cup of water, cover it, let
it cook about ten minutes. Open it. I mean, you
smell those onions and chicken flavor. It just enlivens you
and it'll it'll bring you out of the poor food
that you are eating because you got knocked off the
track or a center and start getting you the nutrients

(10:53):
and inspiration that you need to adjust your situation, whatever
it is, and then move forward with with with with
a with a with a mind that's being nourished and
and and orchestrated planet a way out of whatever dark
cloud of you know, pigged into your life. So that's
the crux of my inspiration. And I used to tell people.

(11:15):
I still tell people, and it's the crux that I
use on myself, and it's it's the method I used
on myself to get out of dark places in my life,
espessially nine eleven. And I think it's something to share.
And a lot of people thought that was fantastic and
and uh, but I incorporated that philosophy into the book.

Speaker 2 (11:39):
Indeed. Indeed, yeah, I'm jotting down that recipe you just
said that was a quick, simple recipe. And my wife
is always yeah, my wife is always asking me to
cook something for and I don't, I don't ever know
what to do. But you just gave me a goal one.

Speaker 4 (11:55):
That to takeaway.

Speaker 2 (11:58):
Yeah, I think enough will recipes be in this book
like your Secrets recipes, This rest this book is recipe free.

Speaker 4 (12:07):
It's more of a memoir storyline.

Speaker 2 (12:09):
Okay, but stuff.

Speaker 4 (12:10):
We're planning subsequent books which will have you know, fabulous recipes.

Speaker 2 (12:15):
Okay, cool, Cool. You've said that food saved your life.
What was the exact turning point when cooking shifted from
profession to emotional refuge?

Speaker 4 (12:30):
Food saved my life basically started, or I could say
changed my life in the late eighties. I mean I
was young. I was like, you know, eighteens, early twenties, way,
we're way, We're kind of guy. Didn't know where I

(12:50):
was going, what I was going to do with my life.
I was going to go to college, if I was
going to hang out with my friends and and uh
wind up you know, in a in a in a
bad place with them and all that kind of stuff.
There was a lot of partying and a lot of
drugs and a lot of all that stuff going on,
especially in the late eighties early nineties. And I was

(13:11):
my dad forced me to take a job to kind
of start to break me out of the crowd I was.

Speaker 6 (13:16):
With and and and and get me on to like
it's a different level of responsibility and things of that nature,
and paying for my own car and paying for my
own ess, and he was right.

Speaker 4 (13:28):
And he brought me into a kind of a gourmet
supermarket called King Supermarkets around here in New Jersey. They
were a precursor to hold Foods of the Day. And
I didn't want to go. I didn't want to work,
and so he basically walked me and filled out a
job vacation. I got the job, and I started working
in the Delhi department, and then I was in the

(13:49):
catering department, and I was in the butcher department, and
that was the fifth department. And I started to fall
in love with dealing with and working with all this
different food and talking with the peace fall and all
this kind of stuff. And it was a job actually
took me to a different place where I look forward
to going to work and I look forward to not
hanging with my buddies, and I look forward to not

(14:11):
doing the things that they were doing, and I look
forward to making money, and I look forward to a
little benefit package that I had. So it changed me
from a path that would have been really bad into
an area that became a full blown passion love and career.
So that's how it saved my life. Because most of

(14:32):
the guys that I was hanging out with al alive anymore,
or really had some bad endings to their life, or
are struggling really hard right now. So yeah, so that's
how it saved me. And you know, it's a coin
of phrase.

Speaker 2 (14:52):
Yeah, and then I just love how one thing turned
to another and eventually you found your passion, which is
where you're now today because of the fact that you know,
people like fathers, people who really care about you, refuse
to let you go, refuse to let you destroy yourself.

Speaker 4 (15:12):
Right, It is that the father knows best.

Speaker 2 (15:14):
Kind of moment, you know, Yeah, yeah, yeah, yeah, all right,
So you've lived through nine eleven firsthand during a World
Trade Center evacuation. How did that moment reshape your relationship
with food, stability and your purpose?

Speaker 4 (15:32):
Nine to eleven? I mean, as do all know, I mean,
you can't see any more horrific. And I was actually
in the building on the second World Trade Center I
could come back from Italy. I was working and training
and studying and all that stuff through my career in Italy.
And then I was in Bilan that we had mentioned

(15:53):
early in your show, Restaurant by Saler, which was a
tuitial star restaurant at the time, and I had come
back to the Night States, uh after about two years
of being away, got a fantastic job offer in Manhattan.
Had a new trendy, cool Italian restaurant that was opening up,
and they told me that my Department of Health certificated

(16:15):
or something like that was was expired because while I
was away it inspired and then need to take the
test all over again. I had three choices. I had uptown,
Midtown or downtown. I lived directly across the river from
from the world Caadcawn and you can see it like
from my neighborhood. But I chose to go there. And
it was a beautiful, gorgeous day like we all know,

(16:35):
and and the whole world change. So I just lost
my passion year. I was like, like, how in significant
am I what I'm doing in comparison to these first
responders and to these heroic people that are that are
just risking their lives and try and save people in
this horrifect uh amount of destruction, you know. And I

(17:02):
felt like like like like who was was was like
like a very foolfully kind of thing, you know, like
like we're ranking these little plates and these little fancy
phones and the distal star food and it breaks. Basically,
nine eleven brought me back to basics, Like like I
went back to basic cooking. I went back to the
fundamentals of cooking and nutrition, the nutritional aspect of cooking,

(17:28):
where like you know, I, like I had said, forcing
yourself to cook something for yourself when you're down in
your dumps or when you're going through a hard time
or when you're going through a hardship. That's who that
the most fundamental core of what it does to us.
It's like the the what I said, the gasoline for

(17:48):
our body to keep going. So the type of gasoline
that you put in is the type of of uh,
the performance you'll get in your car. So you know,
high test or regular or whatever. You know, your car
drives better with the better fuels, so you'll function better
with better food. And that's what nine to eleven did

(18:09):
to me. It brought me all the way back down
to that level of cooking that all these fancy plates
with both artistically decorated and everything like that. I kind
of just threw that out the window and went back
to basics. So back to basic cooking, and I kind
of started to write the book to get that information

(18:31):
down so others that are going through difficulty, because everyone
goes through their own difficult times on different ways and
different things. So the book would be like, you know,
you could plug me out and plug yourself in and
you just saw in your life with your unfortunate circumstances
or whatever. So that's what nine to eleven did to me.

(18:52):
It kind of brought me down to the fundamental level
and to put a pen of my seld to go
to a library and actually write.

Speaker 2 (19:00):
Yeah, after nine eleven, did you immediately get to work
or did it take some time?

Speaker 4 (19:08):
I'd say like a year after I had I had
to move. I was living in like an eighth thirty
story building facing the World Trade Center. And then at
the time I was married, my wife was three months
pregnant and there was all this really uh uh I

(19:28):
guess news about how the the aftermath and the air
quality in that area was really bad. So for a
pregnant woman, it was not a good idea to stay
there if you could, if you could move, So you know,
we did move. We we split. We went down to
Florida to Miami, and I started working, and you get
together down there.

Speaker 7 (19:49):
Once I got a job and I got situated, and
then I wound up on the cruise line Oceana Cruise
Line as a chef for for one of the best
cruise lines the world.

Speaker 4 (20:00):
Actually, I started at night when everyone goes to the
crew ball partying and running around and doing their thing.
I was in my room trying to begin to write,
like all the stuff down. It gave me like it
was like being in a room with nothing to do
at all, and I could focus on on on patting
stuff down. So that's where it all started.

Speaker 2 (20:23):
Yeah, Miami reunited your passion for simple, soulful cooking, croud.
What did those family meals teach you about healing and connection?

Speaker 4 (20:37):
I think like comfort food, like the food that we
think of on our mom or a grandmam or whoever
was our nurturers. I think that's where we kind of
like fall towards when we hit a hard time. You're
not looking for, you know, a fancy dish. You're looking

(20:59):
for something like that could beat low or a good
pasta or whatever it is that that that you know,
your your your family made on holidays or or whatever
it is. You know, like we all have our ethnical
foods that we we we draw towards to say, you know,
this reminds me of mom or grandma, or my aunt

(21:20):
or my dad or whoever. You know, that's the kind
of food that that I think, uh is the soul
of of of our culture and who we are, and
and that's the kind of food that I start to
uh to cooking again. I was done with all the
fans and stuff. I just wanted to make really good,
solid food that people could could relate to, that they

(21:41):
could enjoy and maybe they want to go home and
replicate they can actually try to make it. They're not
going to make a Missions Start edition home, but they
sures have to make a laboli. So yeah, and then
I start getting cooking classes and inspiring people in that way.
And it was great for me and it was great
for them. Yeah yeah, yeah.

Speaker 2 (22:05):
So you've once lived by the matu half a knife
kit will travel? Yeah, what did the life of movement
teach you about belonging culture and self discovery?

Speaker 4 (22:21):
Well, how knife kit will Travel, I think is a
dream or a passion of all young cooks that are
aspiring to be a chef, because one of the things
that is great about this career is you can basically
pick up your knife kit and go like you could
go to California, go to Florida, or go to I
don't know, the Boston, wherever you want to go. And

(22:43):
I mean basically get a job. You can stretch out
into Europe. You know, you might not be able to
get paid the greatest living like that, but you acquire
a tremendous amount of knowledge, and you build your skill
set and you get stronger in your own artistry as
a sad so so uh. You know that's kind of

(23:04):
what you do, maybe say like in your early part
of your career, and then you used all that to
springboard into a a a beginning of like you know,
getting paid decently and and and taking leadership roles and
restaurants and hotels, cruise hips whatever. So for me, I did,

(23:26):
That's exactly what I did. I mean, I I was
out in California. I worked at UH a Pino bistro
in Studio City. I opened up UH Rugby Gravy on
Beverly Boulevard. It was like the frank Zapple s and Bistro.
So I was. I was out there. I was down
in Florida, I was up in New York. I was

(23:49):
in London, I was in uh, Scandinavia, I was down
in Italy. I did all that stuff, and then I
started to you know, as the years go by and
they finally someone and you get married, you have a
child or two whatever, hopefully all those years of having
a nice kid will travel created something really wonderful of you,

(24:10):
so you can start to you know, I'm kating a
decent salary and in decent positions, and that's that's that's
the the journey of a lot of jets.

Speaker 2 (24:21):
Yeah, that's incredible.

Speaker 4 (24:23):
Man.

Speaker 2 (24:24):
I was studying well, well, yeah, I was studying some
scriptures and Genesis, like when when God created Adam, he
immediately gave him a job. And I think, man, purpose
is having something to do. That was the lesson in

(24:45):
that having something to do. And I believe your cooking
philosophy is in line with that. It's deeply sensory washing,
chop and searing as therapy. Why do you believe those
simple acts heal the brain and spirit.

Speaker 4 (25:01):
I think those fundamental acts of cooking, you know, like
like washing the ingredients, picking the ingredients, cleaning ingredients, chopping ingredients,
sautain ingres I think they it kind of draws you
down into the cutting board. It gets your mind off
of whatever static you got going on up in between
your ears, so to speak. And I mean, you can't

(25:23):
make something good if you're not concentrating on what you're doing.
So so like it kind of for a moment you're
into now, like you're into now with whatever it is
you're doing. And I think also to be in the now,
you need to enlive in you know, your senses. So
cooking is one of those things that's just alive. Is
everything you gotta touched, no taste everything I can't abe

(25:48):
all right now, but you have all your your senses
are are are alive and from from from even you
know your site you look because meet with our eyes first,
so to speak. So as you're enliven five senses, you're
you're pulling yourself into the now. And as you're staying
in and now, you kind of forget about whatever was

(26:08):
bothering you from the past, whatever you're worrying about in
the future. And that kind of like like like it
was what I found work for me, and many people
thought that, you know, wow, thanks for letting me know,
because that's been wonderful to know. And I've been practicing
it in my own life. So that's what that's about.

Speaker 2 (26:28):
Indeed. Indeed, and because I think you are the perfect
person to give this advice, because you've experienced career success, tragedy, burnout,
and even rebirthed of what helped you trust yourself again
when everything felt uncertain.

Speaker 4 (26:50):
Oh, I think, like we said in the beginning of
the of the interview here today, I have a deep faith.
You know, I don't push my faith on people, but
I have a deep faith. And buying a religion Christianity,
I did a lot of Bible study. I did a
lot of reading. I did a lot of activities with

(27:11):
the church, giving up my time, uh to cook for
events or or or things of that nature that they
have going on. I gave a lot of time to
to uh outreach and helping people that were say, like
like in the soup kitchens and things of that nature,
and to to try and give back. And and in

(27:33):
doing that you kind of like heal yourself. You've got
to say, you know, but therefore the grace of God go.
I like that easily homeless person could be me, and
it's not, and I was fortunate, but I'd like to
give back and touch that person's soul with something good
to eat, you know. So that's kind of like how

(27:55):
I rebuilt myself. I didn't fall that far down, but
I was down enough to say, you know, I'm fortunate,
but they're not as fortunate, and you know I'm here
to help. So and it's just really what it was
down came down to.

Speaker 2 (28:11):
Absolutely. If you had to summarize the message of Cooking
Inspired in one sentence for someone who feels hopeless, what
would you tell them?

Speaker 4 (28:22):
I would say Cooking Inspired is a book that is
written from a very genuine point of view. You know,
I'm not a movie star, I'm not a rock star.
I'm a chef. People think chefs are rock stars, and
so be it, but we're basically nurturers. I mean, chefs

(28:43):
nurture people with food and and if you're interested in
learning about a journey that could also be a parallel
to your own journey and fill in some spaces in
your life. With the message and the areas of inspiration
that I'm trying to share, I think it's worth reading.

(29:04):
I think you should pick it up.

Speaker 2 (29:05):
That's what I would come Yeah, all right, and just
for fun, Chef Franco, if you had to feed the
five thousand moment, one meal you cooked could feed over
five thousand people in front of one final stove. What
dish would you cook? That's a good question.

Speaker 4 (29:28):
Let's see, uh, because this is I mean, like as
as a guy who cooks for professionally, you know, I
love to cooking lots of different things. But I think
if I was gonna feed five thousand people and that
was gonna make it my last cross, so to speak,
at the stove, it would have to be m I

(29:51):
have to say it would be a good pasta dish,
some something h you know, like like of a lobster
pasta dish or seafood pasta dish, or the kids we
make a killer spaghetia meatballs that just have a good
old time and and and the happy. I want to
see a lot of smiles. I want to I want

(30:13):
to see people eating and enjoy that looking at it,
going what is this? You know? Yeah, that kind of
thing for my five thousand people.

Speaker 8 (30:23):
Yeah, man, I would wear a T shirt to the event.
I'm here for preaching in pasta. I might have to
get that, sure, man, Yes, sir.

Speaker 2 (30:34):
Is there a date for when the book comes out?

Speaker 4 (30:36):
The publishing house ran into some backlog. It was supposed
to be out by the holidays. Now they're saying it
should be out by after January. But I'll definitely let
you know. But it'll definitely be out by the year
for sure.

Speaker 2 (30:52):
And where can our listeners connect with you online or
check out updates to stay in the note when the books.

Speaker 4 (30:58):
Come Okay, if you can check my blog or my
website Frankolania dot com. You can also look for me
on Facebook Jeff Frankolania. And yeah, on my website, there's
all place to get in touch of the contact and everything,

(31:18):
and you can join the email list there and I
can then send you updates about the books and when
it's coming out the pre orders and gets signed copies
and all that exciting stuff.

Speaker 2 (31:30):
All right, cool deal, And listeners, Just in case you
need that link, I will have it in the description
of this episode and in the show notes, So all
you guys have to do is just click the link.
I'll make it super simple, all right. That was Cheff
Franco Lanya, a man who proves that food nourishes more
than the body, it revives the human spirit. His memoir

(31:52):
Cooking Inspired Or will arrive soon offering readers a recipe
for healing, courage and purpose. Make sure you follow Franco
at francolanga dot com and explore Ta Vola Tours for
immersive culinary adventures across Italy. My name is coach Deni,
reminding you that sometimes the way forward starts with one

(32:14):
good meal. And you just tapped into the frequency of
the fearless. Hey, take care of Chef Franco. It was
thank you, You're welcome, take care bye, Thank you so much.

Speaker 3 (32:28):
Piece to all. My name is Deni and I am
the host of Vigilantes Radio Live. I think that we
are beyond just asking cool questions and getting cool responses.
I think that we are here as creatives to provide

(32:49):
an example that you can do things different outside of expectations,
because some of us simply were not born into the club.
But there is perhaps a door window or backgate that
we can leave a clue for you to get into.

(33:10):
Life is short, but there are plenty of moments to
try and get it right. Pursuing your dreams and learning
from mistakes may be tough, but regret it's tougher to
book your interview. Email us at v Radio at only
onemediagroup dot com. That's a v as a victorious or

(33:33):
visit only onemediagroup dot com. I'm counting on you, Heaven.
We all are counting on you to step into your
purpose and your passion. You are listening to Vigilantes Radio
live on iHeartRadio, providing you with an opportunity to dive deeper.

Speaker 1 (34:18):
You and now listening to vigil Lances Radio, the people's
choice for quality interviews, art, music and art topics, hosted
by Demetrius Houdini Black Reynolds. All episodes of this podcast
are available for free download at www dot only one
Media group dot com