Kate Meier: Stitched with Purpose

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Guys, come on.
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Yeah. I mean, I’ve never seen anyone like blank out on simple questions like that.
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Y know, it takes a special track to do this.
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I’m just fluid. It’s a chef. I’m here to remind y’all I’m sick with it. My name is ubiquitous, meaning it’s one and the
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same. Simple and plain. I’m all about my paper. The bacon chitter and pain. I got these lanes running for the border. The talented Mr. Porter keep it flowing like it’s water. Here we go. There we go.
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Creeping to a low speed. Is it him and his friend sitting in the nose playing it cool? He ain’t special just cuz he’s on TV. Everybody’s hands up acting like they know.
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Welcome, welcome, welcome to another episode of the Taste Music Food podcast show. the destination for all things
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food, music, and culture and how they all connect. Today we have an amazing
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amazing guest that um we’ve become super duper fast friends. Um and I’m just
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excited to have her on today. So before we even get into who did I have to do this right and give you the proper intro
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that you don’t that you just deserve. So without further ado, today’s guest stitched a revolution thread by thread.
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What started as a mother’s gesture of love turned into a movement that now outfits the culinary world in armor built for artistry. She’s the founder of
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Craftmade Aprons, a brand born in the heartbeat of the kitchen and raised by the rhythm of hustle. Her aprons don’t just protect chefs, they represent them.
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They’re as much a statement as they are a shield. She’s woven resilience into every seam, spotlighted service workers through her help the house foundation,
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and redefined what it means to serve on and off the line. From design from from design tables in Minneapolis to kitchens
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across the globe, she’s become the unsung hero behind the heroes. Apron queen, industry champion, cultural co
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curator. Give it up for the one and only Miss Kate Meyer.
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That’s powerful. It is. I’m keeping that. You can have this. Listen, listen.
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I I I spend probably a exorbitant amount of time writing the intros for first
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off, I cherry pick all my guests. So, there’s nobody that I’m talking to that I wouldn’t want to have a drink with somewhere. There’s a there’s a no
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[ __ ] sign on that door. And and we don’t allow anyone past the threshold. Yeah. Sorry. I I I don’t
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have to and I won’t. And so because of that, yeah, I have enough reverence for anybody that sits in this chair to do
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due diligence to pay people their flowers. I know enough people don’t hear it enough really honestly how they
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affect others. And so I I wanted to really let you soak that in. I know it was hard for No, I I
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I really feel something from that. It was really profound. And I think when you’re head down doing the work, you
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don’t always realize that you’re impacting or doing much of anything.
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Right. Right. You’re just doing just doing. You’re just doing. You’re just doing. But when you hear it from someone that you respect Yeah. I mean, that
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means a it means a ton. Really does. So, first off, thank you so much for for being here. Um there’s there’s so much
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to to cover. So, let’s talk about you, Kate, and your journey from just being a mom. Just doing what a mom does best.
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Just doing what a mom does best and to make something for their for their kid to protect them and and there’s something that he asked for, right? So,
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take take me through the the steps from that one moment to trying to please your
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child then to the revolution that it is today. Yeah. So that um really happened so innocently. Um and I think it also
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was like started by a little brotherly like older brother looking after younger brother is like he just spent $120 on
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this canvas with strings and it got ruined the first day with beet juice, you know. Um can you help us make
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better? We’ve all been Yeah. And it just happens and you’re like that’s what you get an apron for those to protect you and to you know give you that um
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durability and comfort. So when they asked, I just kind of thought it was funny because I’m like an apron that’s like really that’s what you need and
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they’re like you’d have no idea. This is really important to us. Um and hearing that it was important that made it then that much more important to me. So I
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just wanted to be that vessel and you tell me what works for you and what you might like. And so that was really uh motivated, pushed and started with them.
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So fabric, the texture, the feel. I went through so many different fabrics of what might work for an apron because
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when you’re starting out just completely blank. Yeah. And you’re like, “What would work?” And let’s think about it differently. Um I would test fabrics,
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especially if they’re cotton. I’d soak them in oil. I’d scrub the very bottom of my dirty oven where all that cuz I
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had teenage boys come home late at night and make those pizza rolls, right?
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Something’s in there. Absolutely. That burnt cheese down there, right? That’s black now and it’s going to help me,
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right? So, I scrub that and then th toss that in a wash. How does that come out?
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And so, I I learned that there were some fabrics that were 100% cotton that would take that. And when I started to learn that that was a good path and I have,
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you know, access to some of these fabrics that were kind of really unique um so they could have their own cool different style. Yeah. It went from like
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that me just doing something for them and there was no way I had any interest in a no there no none of what I’m doing
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there was no plan for this actually I was recovering a second back surgery major back surgery so I was just just dipping in a little bit doing something
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for them and over a year’s time I was just developing more and more like what did they need what do they want how does
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it fit give me feedback here’s one where to work yeah you had an R&D session. I did like in real time. Yes. And I toss them on each kid. Different kid for
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different reasons. I got one that’s really picky about the fit and the feel and the pockets. I have another one that treats it like [ __ ] And you know it’s durability. I know what you’re Yes.
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Fabric test that one. Yeah. So, it was a whole process of that and it was slow. I thought that I was just sneaking a few
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on them, but it just changed immediately when my oldest gifted one to one of his friends. And it was in that was
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December. And then by January, I was meeting chefs in the back of a kitchen. And I was just making five at a time.
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And I thought this was such a big deal and crazy. I couldn’t even blew my mind.
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I was like, “Okay, this is really like wild that this means that much.” Yeah.
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and then them saying, “Hey, could you start an Instagram so we can see what you’re gonna have next week?” And I was like, “Wow, so
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weird. Okay.” So, I did that. I would take photos of each apron and that’s kind of how everything started. Yeah.
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Because now I just I’m laying flat, take a photo, thought it was so cool. Took me like four hours. It’s so great, you
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know. Um, and it was just this love kind of. It was um my kids were proud of it
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because it was kind of cool and they’re gifting their friends and it it took off as soon as I did that Instagram. Now I
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have DMs coming in because there’s this apron and it has the state of Minnesota on it and that is something I haven’t seen before. So yeah. So here we go.
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Yeah, that was it. That’s I I’ll be honest. The the first time I I purchased an apron was because it had the the the
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Minnesota outline on it. I was like, “Okay, I I want to support.” And and it was way cooler than a lot of other aprons. And I’ve I’ve gone through
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plenty. I’ve I’m not saying my age. I’ve been in the business a long time. And so I uh good aprons are hard to find. Few
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and far and few in between. And then one that have a story is a whole different thing. Yeah. It’s a next level. Um, so
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because of this love and what an apron represents or represented that actually
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just carried through like to this day the same mission the same mission is applicable. You just have a lot more sons now. That’s right. That’s it.
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That’s it. The family grew. Yes.
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Exponentially. You know, the interesting part for me too is like um when we do full restaurants and you get to meet and
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know the restaurant owners, even if it’s over email in a whole another state, maybe you hop on a call at one point, but you get invested in them. Yeah. And I see so much excitement and enthusiasm.
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And I didn’t realize how awesome it was for the whole team to have their matching uniform. And you think of
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sports, right? You took away everybody’s uniform and they were just whatevers.
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Like it’s you got that you feel part of something bigger and it’s really special. I’ve had people tell me how
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much they saw like a a cook or prep cook or someone just come right like into their own because they felt really
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unified now. Yeah. And you for me when I was first starting out hearing those stories my mind was blown because I just
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didn’t I didn’t understand the depth of that. Yeah. So in this in this business it’s a little different than how it is now but when when I came into the
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industry what you before you you didn’t get it just get a chef coat those were those were reserved for chefs right and
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so you had a utility jacket which was the what the dishwashers wear. Um and in an apron though did get an apron and
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that apron was was your that was your team uniform. That was the one thing that bonded you to everyone else in the
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building and it was not only a source of protection, but it was also a badge of
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honor. Yep. And that was the first line of defense.
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Yeah, it is. It’s the first It’s the first line of defense um for you and you at least I did. I I I cared for all of
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my things with the highest regard because I know what it took me to get to have that apron. Yes. And so Yes. And so
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um like the day I remember the day I got an actual chef coat was a big deal.
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Yeah. And um Yeah. So I I totally and we had this conversation about the importance. cuz I know like you you
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probably don’t didn’t understand at the time, but it’s a big deal. It’s it’s a really big deal. And then because of the reasons why you made it and how you made
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it and all the the the natural R&D you did just because you wanted to make it right. If I’m going to do this, I’m going to make it right. That’s why That’s right. That’s why people love
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what you do. And that for me, I started everything with the loop neck, the standard neck thing. Um, and then I was
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wearing one because I thought, how could I maybe make some suggestions and I wore it and I would tell you almost
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immediately I started hunching my shoulders and I felt just uncomfortable and it gave me even that much more
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appreciation for my kids and those within the industry and how they have to perform and function daily. And then when you have all the things in your p it’s just stuff you don’t think about.
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Yeah. You don’t think about those little details. So when I felt that, I I worked to create and design my own crossback
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that would stay and fit. And you have to find the right webbing that’s going to hold up to that. And I really do feel
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pride when people bring me one they’ve had for eight years and it’s still most of those pieces are still well intact after a ton of use. Um, but it it was
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that idea of like, how do I relieve some of this pain a little bit for my kids, you know, and then you think of that for
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others and you’re like, how? So, you go from like I need to relieve a little pain so your day is better and then you
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take it one step further into doing a nonprofit. And that’s where it is like um if realizing the actual physical pain
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and toll and then stepping into like these are the people that I want to help, right? You know, that’s amazing.
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It’s amazing. All right, we’re going to take a pivot. We’re going to go into something that I call deep cuts. And so,
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we’re going to dig a little deeper into three topics. There’s going to be a food cuts, there’s going to be a music
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cuts, and then there’s going to be culture cuts. So, I’m going to ask you three questions in each category. Um, and you just answer to your the best ability. Don’t think too hard. Okay.
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I told you when I So, listen. This this should just this should just roll off your tongue then.
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Okay. All right. So, first food. What’s your go-to comfort meal?
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And don’t say Cheetos. No. No. I make a really good chicken curry and that if I have time to cook, that’s what I love to do. And to be honest, that’s something
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that um my kids ask me to cook when they come home. That’s what we do. I’m expecting chicken curry. That’s good.
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You should never I’m expecting chicken curry now. So So Yep. It’s a good one.
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Okay. All right. Favorite kitchen tool you cannot live without? Kitchen tool.
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Tongs. Yeah, that’s a good one. It’s a good one. Most memorable dish you ever tasted. What’s the most memorable dish
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that you’ve ever tasted whether you made it or not?
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I mean, if I go like really like my mom used to make me these this rice with
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pork chops on top. Okay. I can immediately applesauce. No, no, with that mushroom soup. All right. Okay. All
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right. Okay. But it was something about that. It was special. She she I don’t know if I ever told her I liked it, but
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it was mine. And when you’re the youngest and you have that that’s your that was your dish. Okay. I’m making your favorite and you’re like, “What is
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it?” But it’s Yes, that would be very memorable. Um I’ve had so many
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incredible um food experiences just because of who I get to be, which is amazing. Um, I
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don’t know if I could choose just one, but there’s there’s there’s some. And if I started telling, that’s not fair.
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Don’t make anybody don’t make anybody else. It’s not fair. Yeah.
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Okay. We’ll move favorites. We’ll move to music then. But boy, I could tell you later to save phrase. Yeah, we’ll we’ll move you later. Okay. Song that best represents your brand.
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Oh, wow. I would have a hard time with this.
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Okay, pick a genre then. Don’t pick a song, just pick a genre, you know. I don’t know because I think
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we’re really action. I think there’s a lot of action. I think there’s a lot of I know that music is an important thing to you guys cuz you dramdy. Okay, that’s that is not a genre of music. I know.
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Are we creating new genres of music?
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Dramdy. Well, I was trying. So, I’ve been listening to BC Boys a lot lately working because it just gives you Yeah.
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So, I was like, you know, I just named an apron Intergalactic. I really like that song. Why? Why? I love the Beasty Boys. They’re good. I I’m a New Yorker.
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It’s just they’re in my DNA. Yeah. Yeah.
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Yeah. I love the Beasty Boys. Okay. So, we’ll just say the Beasties. Cool. All right. Um, first concert you ever
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attended? Uh that was um the violent fee and a little college thing. It was Yeah, it was cool.
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I think you Okay. It was really good. Pretty good.
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Really cool. Okay. Artist you would love to collaborate with on a design.
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Present company I included. I mean h musicwise. No, just an artist.
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Oh, that’s so it’s vast now. Yeah. I don’t know what you just did to me here.
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Okay, just pick a musician then. That narrows it down.
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No, I don’t think we can. I don’t think we can play that game. I don’t know. Dead or alive?
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Um I don’t know. That’s just really tough. That’s really hard because I feel like there there are so many different
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artists that bring so much to that and I’m just too I think I’m too random and wide and open as a person. Then just grab one then.
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I don’t know. Okay. Okay. Okay. Pass.
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Well, well, we’ll let I’ll let you slide pass. I was going to do pass. Okay. But I’m like Well, I’m like there’s What about What about Warhole?
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Oh, yeah. I mean, yeah. See, but that’s real big. That’s Well, no. I said any It’s It’s your
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dream. She’s dream big. Yeah. Yeah. I mean, yeah. No. Now I feel real dumb.
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Bos Matise, anybody. Any anybody? The guy that invented the double bubble gum wrapper. Whatever it is. It’s your
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dream. Okay. I didn’t have this. That’s a dream. Yeah, there is a local though. There’s a local
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artist that does a lot of spray paint stuff and he’s really really incredible and he and I have been talking about it. So that is something that’s awesome.
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That’s an actual real. And then you know that Bangsy I don’t know if you’re familiar with Bangsy. He just revealed so he’s been Yes. Yeah. He had to cuz he lost his phone in the pub. That’s what
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you get. That’s right. That’s right. He had to reveal who he is. Okay. We’ll go to culture cuts now. Okay. A cultural tradition that inspires your work.
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Cultural tradition.
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Um, wow. I think I don’t know. It’s like the hospitality part falls into a lot of
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different cultures and I think that just that’s a culture in its own. So, hospitality is a culture in itself. Just a giving. Yes. Yep. That’s it. That’s a great That’s it. Okay. Favorite local
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spot in Minneapolis. Now, this is going to get you in trouble. So, I’m sorry.
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Wow. got to pick one. Um, well, I have a new one that I recently, but that’s You see, as this is going to be bad, but Black Duck Mhm.
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blew my mind.
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Blew my mind. But I think I could go to probably five different places around here and they would they’re my favorites. Yeah. I mean, but um I would say Ola Raipa. That’s an also favorite.
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That’s a that’s a real mom thing to say, by the way. It is. It is. It is. Yeah. Oh yeah. Oh yeah.
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And finally, a book or film that deeply influenced you. What kind of film?
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Um you’re expecting me to say something like Eat Pray Love or something. I’m I’m not I mean that wouldn’t be far off the you know off the beat. No Goonies. Okay.
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Well, you know what? I really there is a I like films with fighting. I’m a green
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belt in this. I know. I like the sparring. My dad was a Golden Gloss boxer. I love that sort of thing. Um, I
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think that when I watch films that, um, there’s some strength and power. Okay.
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And I always like to root for the underdog, but then there’s also a badassory film like you got Blood and Bone and there you’re watching that,
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you’re like, “Okay, I get it.” I mean, not that I want to beat people up secretly, but Sounds like
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it sounds like sound like you’re just waiting. Just wait. You’re just waiting for the opportunity. Use that green belt. I was Listen, I was that kid.
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Look, look, when when Kung Fu Theater was on on Saturdays when I was a kid, you went outside and you you found your closest friend and kicked his ass.
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That’s just what it was. So, that’s what we did. I I I don’t know about anybody else. That’s what we did. Oh, god. I’m trying this roundhouse out on somebody.
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Brother, so I’m trying this roundhouse out on somebody. I got my ass kicked all the time. Yes. And that’s why you’re doing now.
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See? Yeah. Look at that. Not again. Nope.
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Okay. Okay. Great answers. Great answers. Yeah. All right. So, I don’t even know if you got any real answers, but I know I talked. I mean, I got some
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words. There’s answers in there. I promise you there’s answers in there. You We sort around.
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There are answers in there with Cheeto dust all over them.
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So, uh, how do you see the intersections of, and you talked about this a little bit, but the intersection of the the
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culinary arts world, how have you interjected a lot of what you’ve seen
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and learned into your designs seamlessly? So, I know that like you talked about the net. So, like the average we’ll we would appreciate that
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from wearing it, but we wouldn’t, you know, we don’t get into the technical into that. But other than those things, like what else? And of course style
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obviously, but yeah, how how has that marriage? How has that been? Yeah, I still stay very open to listening if
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people have ideas or interests or challenges or things they’d like to see.
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Um I I don’t get people that want to change much of anything anymore, which is kind of also a little bit weird to me.
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There’s a um the only the only recent change we’ve made is I have a noodle shop in um Maine that we’re doing a
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ramen one and we’re making aprons that are 53 in in length. Okay. They’re that’s pretty wild. It is um long. But
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that makes sense. But other than that, I don’t make too many changes anymore, but I do I’m always on the lookout for better fabrics. And I think my most
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successful ones that I love the most were the Kevlar Nomx ones. Yeah. That I cannot get anymore. I mean, you know,
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that was that’s a that’s a this cool apron and and the fact that it’s it’s for the durability. It’s super light, too. It’s a it’s a I have I have one the
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fire resistant, water resistant, like it’s the best. Yeah. And I can’t get that fabric anymore. And damn it, I want that.
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Yep. That’s a good one. I know. That’s a really good one. How how have just dealing with the multitude of
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different types of chefs and and their personalities, how have you infused, and I know you have just because just who
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the type of person you are. How have you infused some of the the the things that there that is near and dear to them into
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not even the design but just the way you go about dealing with others in in the
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industry because this is such a it’s such a personal people driven industry and that’s why you’ve
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done as well as you have that’s why it exploded the way it did because it’s rooted in people and I think that’s where
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um people that are not in the industry or don’t have a a reverence for industry folk. Yeah. We sense that. We know like it’s just a it’s a transaction. Yeah.
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And and maybe we will, maybe we won’t, but when you have a deep rooted interest
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in the people. Yeah. That’s I think that’s the magic. Well, and I think it also comes from a little bit of just I’m
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already at a place of understanding what your day is like or what you’re doing with your time or life. So, you’re not coming to a place where you feel like
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there’s any judgment. Um, I found that people are generally really um excited to share ideas and thoughts about an
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apron thing or fabrics or whatever those details. Um, they feel safe and confident in doing that without judgment. But there’s also you’re
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stepping in to a space that already understands you and you feel there I just this happened almost immediately
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where people um they wanted to share that maybe your head down all day. Mhm.
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Maybe you’ve done this now for a week and a half or whatever you’re at and you don’t really you’re not really inter as much as you’re working with someone
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Yeah. a team. You’re not really interacting with them. No. So, you’re seeing even though you’re around people all day and your job is hospitality, you’re extremely isolated. So, you’re
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25 minutes, 42 seconds
going to go home late at night, you’re going to have those Cheetos or whatever you’re doing. Um, sleep a few hours and get up and go back and do it again. I
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25 minutes, 49 seconds
know the routine and I know what they’re doing, but you’re super isolated. Not everybody has a significant other at any means. I mean, um, and maybe your
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25 minutes, 58 seconds
family’s already said, “Fuck you. You’re never going to do anything with your life. I’m not talking to you anymore until you get a real job.” Mhm. to if you’re facing that and that’s in your
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26 minutes, 6 seconds
life and I’ve met far too many people along the way who see that um can’t you
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see me? Mhm. And I thought that was so weird to have someone say that to me in the beginning. I was like seriously what? Yeah. Yeah. Yeah. It’s an amazing
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thing. It really is because and so much of this industry is not normal, right?
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So it’s you’re an alien. Yeah. you’re, you know, you’re you’re alien amongst regular people and nobody gets it or and
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don’t understand it. and they don’t want to understand it and you’re talking a foreign language to people who are numb to it or just completely, you know,
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dismissive about the things that you that you’re complaining about or and here’s it’s not even complaining because you don’t I don’t believe in my travels
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I I don’t see a lot of industry folk complain about things. They don’t and they don’t share. We don’t share. And
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that’s the thing because because we get ridiculed. Yeah. And so I will say to it made me feel incredible with the fact
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that people were willing to reach out to help the house and trust trust us that we’d be there for them, not to judge and that they could ask for support when needed. And gaining that trust was huge.
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That was huge. That’s uh so and we touched on this a little bit before uh about you wearing the badge proudly with
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you know utilizing the the outline of the state of Minnesota. How has your Midwest heritage played a factor in how
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you deal with and in and just approach this this community? And we’re not talking about just in Minnesota. So,
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27 minutes, 48 seconds
this is we’re talking about globally really, but how how have you injected that that sense of community into everything that you do?
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I think I find it really interesting when you have those out there that um I don’t I would say my boundaries
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aren’t that great, let’s say, in a good way. Yeah. And I’m very unique and I’m curious and
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inquisitive and um I treat everyone always the same. It’s just what I do.
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And it’s like, um, I’m curious and I want to know more about you, what you what you’re doing, who you are, and I don’t care where I’m
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at. I’m going to be that same way. And that’s just who I’ve always been. Um, but when I’m working with people within this industry, and to to be just what
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they call the mom person, I’m okay with that. That’s fine. And in the beginning, I felt a little bit, damn, you’re like my age.
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But I mean it’s okay because I I I want that’s a badge of honor by the way. I want to feel and that’s a that’s a it’s a high reverence. It’s humble. I feel very humbled. Okay. And it feels great.
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I mean um you trust your mom. You love your mom and you feel safe and confident
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to share and that it maybe it’s going to come with some words you don’t want to hear either like you know some harsh truths. Yeah.
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29 minutes, 18 seconds
Absolutely. Yeah. We had a conversation when I when I first met you and we were talking about just like at his base like
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okay what an apron represents and and I was talking about you know like within every stitch there’s a
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sense of community and being that goes into this seemingly meaningless garment right
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but what it represents is so much more to so many people. Yeah.
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and th that process of of of those things and that community that that you’ve you’ve woven yourself into like
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literally y is is the magic. That’s the secret sauce. That’s it. It really is the secret sauce and which spilled over into the foundation. And so it’s why
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it’s been a big important piece for me when I do an event. I’m going to have an event. I want that kitchen open. Yeah.
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And I want it’s not the mystery behind there. We don’t need to see them and we’re just going to have food come to you. It’s like I want to bring it all
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in. I love the idea of open kitchens. Um but I also say like having something that’s more upscale and the people that
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don’t often experience this. I think it’s important and that’s it. Let’s bring it. Let’s bring it to you, right?
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You know, see what’s going on. See, you don’t But it’s that other part though too. I feel a sense of um responsibility
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to share also verbally the extent of time and hours and energy that goes into
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one night planning the menu, the food gathering, the prep, all of the pieces
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30 minutes, 59 seconds
that go into that and the people that are helping to serve it. Like there’s it’s a whole it’s it’s an orchestra,
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31 minutes, 6 seconds
right? It’s a it’s a it is it is very much an orchestra. It’s very much a a a a curated symphony and there so many
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moving parts to make it happen. And the reason why again to go back to that point, the reason why the natural
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progression for you is the help the house foundation is because you have such a reverence for the people and you
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see their pain points firsthand like you had to do something like there was you had to do something. It wasn’t something that and again I’m sure that this was
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never on the radar either you know just something but you seen a need and there’s definitely a need I can I can attest to that and
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31 minutes, 45 seconds
that’s the ending result like okay how do we how do we help how do we make a difference for me it was hard to consider myself a business owner and
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taking from this community even though I’m giving them a product right making it here is still expensive I mean they’re all manufactured here it’s we
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have to charge a certain amount just to keep the lights on, you know, but with that they’re still that they’re giving
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funds that I know they worked hard for, right? So, um, I couldn’t take and not give back and not be thoughtful in how
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I’m giving back. and hearing those stories and every time someone would let their guard down and share with me. I didn’t realize that that whole time I
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was just gaining intel for like what we would do with our future and how all of that richness that I’ve learned in a very non-judgmental space and to hear
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about people’s lives and why they’re in the kitchen, what this family is their only family and that they have that
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um to me if you don’t look at that depth and find a way to make help make them stronger. I mean that I have no business
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being in this business. Then I shouldn’t be doing it. If I’m not going to be creative and thoughtful and mindful about protecting those that are going
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out of their way to build this brand, they’re doing it with me. I don’t have marketing. It’s like the team is doing this and they take so damn much pride in
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33 minutes, 10 seconds
that, too. I can’t even tell you when they see stuff on TV or they see stuff on Instagram on someone, they’re like, “Holy [ __ ] did you see that?” Yeah. No.
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So excited. They’re so excited. Well, they they’ve been in the know before before everybody else knew. So, it’s it’s it’s something to be said for when
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you see it’s like, “Ah, look at there’s our team.” Yeah. Yeah. Absolutely.
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Absolutely. That’s a that’s a great way to think about it, too. Yeah. That’s a that’s so great. So great. It’s how I feel when I travel abroad. I go, you know, I’m a people that know I’m a
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diehard Yankee fan. So, it’s probably the most recognizable symbol on the planet. So, I I can go anywhere and see a Yankee hat. I like go Yankees. Okay.
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33 minutes, 51 seconds
Um, let’s talk about and I know you don’t do this. You didn’t do this for this, but it it it just goes comes with the
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territory. It’s it’s a byproduct of doing good work. So, Craftmade Aprons has have graced a
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34 minutes, 8 seconds
numerous amount of television appearances right now. You see them all over uh all over Food Network right now with the Tournament of the Champions and
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and and everywhere. I I’ve I’ve I’ve did photo shoots and in Craft Made aprons um along with a slew of other people
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and the amount of praise that you are getting for just being a solid
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individual and making a quality product that that that we love. you know, and it’s it’s sort of like the it’s been
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adopted as our own, right? And so that’s right. And that’s that’s that level is you can’t buy your way into that. I
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would say for me when I went to Philly was the time that blew my mind the most because I had from the beginning I was
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just doing that little state. I hand drew each one and I was doing it just because I thought it was cool to my kids. I’m like a so cool. And my main
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35 minutes, 7 seconds
name is Bourbon. And I know put a B, an A, BA, bourbon apron. Look at this thing is so cool. So I did that. And when I
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35 minutes, 15 seconds
Okay, really quick, let’s not glaze over that because I know a lot of people were probably wondering what the BNA stands for. So So it’s your name. Bourbon.
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Yeah. Bourbon apron. That was it. And no intention of a business. I was just very cool for them, right? Um and when they
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35 minutes, 30 seconds
would wear that, people would, you know, my son, one of them was saying he was doing this corporate event and they were like, “Oh, that’s cool.” But they’ll
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35 minutes, 38 seconds
never go anywhere because that’s so suggestive with that BA. And I was he told me that I was like, “What?” So funny. But, you know, I
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35 minutes, 47 seconds
wasn’t intending to do that anyway. But when I went to Philly and we did a little popup there several years ago, um there was a wait there were people
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35 minutes, 55 seconds
waiting. There were people waiting for that for us to show up and we sold out with the product we brought almost immediately. And I was like, “This is
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36 minutes, 4 seconds
Philly. They’re tough. they love you or hate you, I’m glad they love you. One or the other, one or the other. It’s like the state is there and they’re okay with
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36 minutes, 11 seconds
that. They’re okay with um it’s it’s become not a symbol of like it’s Minnesota only. It’s like this is a we
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36 minutes, 20 seconds
thing and this represents us as a community. We built a brand and that’s what I think has happened. It’s not I
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36 minutes, 26 seconds
don’t it’s it’s been a we built a brand thing. Last uh yesterday was my sevenyear anniversary from when I actually started a business.
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Congratulations. Seven years though.
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It’s the last happened in seven years. I was still sitting at my dining room table seven years ago. Wow. And look at
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it. Look at the explosion, right? And this just so happens to be that’s the So there’s a there’s a thin line
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between time and space. So like leaps and bounds. Seven years is to most not a lot
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37 minutes, 3 seconds
of time, right? To for especially for a business, right? Yeah. And so many businesses don’t make it to the two-year, three year mark. Yeah. To go
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37 minutes, 13 seconds
from your dining room table, as you said, seven years ago, seven years ago to where you are now and and being such
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a global force. What was it? What was the feeling like when you first saw your aprons in prominent kitchens? Like what did that what did that feel like?
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Because I know and I’m probably sure that your son like wait really wild. I mean it’s it’s still I still feel that
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way. I still like will take a picture of my TV. Um I still do stuff like that.
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But I think the first time I was just like it was weird to think that you could do something that was good enough that someone would wear to something
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that was important to them, right? And for them to like honor that. Yeah. Yeah.
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37 minutes, 57 seconds
Wow. It’s like that’s crazy. So then it almost became addictive. And when people would reach out and be like, “Hey, I’ve got this cool special appearance.” Like, “Oh my god, I want to be part of that.
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What are we making?” Right? It was fun.
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Right. It’s always been fun like that. I still have that sense of excitement.
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It’s Yeah, it’s really amazing. That’s amazing. Okay, so let’s talk about the segue. Let’s talk about the help the
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house foundation about how well we know how it came about because of of all the the discrepancies
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38 minutes, 32 seconds
in in the industry but just talk to me about how you landed on you know going forward with and doing
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38 minutes, 41 seconds
it in the manner in which it is and and it’s a work in progress because it’s growing because it’s it’s such a big mountain to climb. So talk to me about
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38 minutes, 49 seconds
the help the house foundation. Yeah. So with help the house I wanted to curate a team two teams like there’s an executive
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38 minutes, 56 seconds
team that just wants to do the you know this stuff and then there’s a team of um
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39 minutes, 5 seconds
adviserss that are within this industry and each has a particular like strength.
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39 minutes, 10 seconds
Um but really getting the word out there was the big piece right now. Getting that out there and I would say that happened faster than I could have ever
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anticipated. Um, but there’s so much heart, depth, and soul into what this is
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39 minutes, 25 seconds
and how we want to help. Um, when you hear those stories that almost immediately, um, all my focus turned to
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39 minutes, 34 seconds
is how do we raise more funds? Um, because the demand is there and the demand is is strong. Um, and they’re
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39 minutes, 42 seconds
asking they’re doing the right things, which is asking for help. Um, so it became this community effort of like we got to get funds together. So we started
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39 minutes, 51 seconds
those popups started happening immediately. These chefs are taking it on themselves to have um what they’re calling house parties which is very cool. We had a taco Tuesday house party.
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40 minutes
We’re having a hot dog popup. Um and that it’s just amazing the way that they’re taking it making it their own, making it tangible, making it a space.
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Even those popups are spaces where people that can’t necessarily afford a ton can come kind of be part of a thing.
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Um the stories when you read the ones that we’ve helped already, it’s it’s a pretty emotional thing.
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40 minutes, 25 seconds
Um someone that has a uh like a stage four cancer in another state and they’ve exhausted all their resources. They’ve
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40 minutes, 34 seconds
even sold a car just to try to get by and they don’t know what’s next. Of course, you don’t you’re not now you’re
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40 minutes, 41 seconds
completely at there’s no insurance you it’s really scary times right and I’ve learned that maybe we don’t have a lot
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40 minutes, 50 seconds
to help you with right now but we have this and it came from our community and it the way it affects those that are
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41 minutes
reaching out even if it’s not going to take care of all the things but just that much is coming in a different it’s coming from a different place, right?
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41 minutes, 8 seconds
And the support. Yes. And the support.
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41 minutes, 10 seconds
It comes in a nonjudgment. It comes with community. It comes with community. It’s not like I’m writing you a check to help
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41 minutes, 18 seconds
take away. It’s it’s a community and they know how hard the community worked to raise that. Um and it has a really
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41 minutes, 25 seconds
that’s an impact in itself of of I don’t know. It’s just you’re not alone. Right. Right. Strength number
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41 minutes, 33 seconds
strength numbers. Yeah. So that’s that’s and of people that understand and get it. Yeah. And we know like everybody in this industry, no matter where they’re
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41 minutes, 42 seconds
at and what level they’re at currently, knows what it feels like to be down on their life. Everybody’s gone.
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41 minutes, 50 seconds
There’s not a soul who has it. Yeah. And uh maybe to not some certain degrees, but um it’s, you know, helping a fellow
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42 minutes
a fellow person that is in need is the right thing to do, right? I think it’s also us recognizing that
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42 minutes, 8 seconds
we’ve had those dark days and that um we’ve gotten through them. Not everybody um is that fortunate. Absolutely.
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Absolutely. Not everybody um believes that there’s light. I have had people reach out to me though and say just the
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fact that there is a safety net I can go to work okay and I know that if I get in a really dark place there’s an opportunity for some help or some support or what we need. Those are already those are those are my gifts.
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42 minutes, 35 seconds
Those are the things that that come to me that I’ll never forget. And I know the cool part is is the more this grows,
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42 minutes, 43 seconds
the more people get involved, the more they get to experience that those feelings because I’m telling you there is nothing more humbling than having that sort of sense of gratitude is like
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42 minutes, 51 seconds
we worked on something and others are willing to come to the well. They’re coming. They’re coming. And then when
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43 minutes
you experience that giving part, it’s it’s something you just can’t explain what that feels like, right? The cool
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43 minutes, 8 seconds
part is is someone nominates someone and they help each other. That’s so cool.
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43 minutes, 12 seconds
Yeah. Yeah. They they’re doing and they basically they’re an ambassador. Yes.
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43 minutes, 17 seconds
And and a le liaison helping them through the process. the fact that that you just have a a sounding board like
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43 minutes, 25 seconds
because I I so you know I left I left my home so I left New York to come to Minneapolis in 98 to open up Aquav and I
43:35
43 minutes, 35 seconds
was a kid. I was 21 and I I I did come here with a few people that I worked with back in New York but that was it.
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43 minutes, 42 seconds
And in a a foreign place, you know, living the work. Yep. You know what? I doubt it. You just And that’s just what it was. And there’s there was nobody.
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43 minutes, 53 seconds
And you didn’t complain to to your co-workers because you didn’t want to show a sign of weakness. You don’t want to be weak and they’re all doing the same thing as everybody’s Yeah. You’re not Nobody wants to hear bad for you.
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Yeah. Nobody wants to hear too bad.
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44 minutes, 5 seconds
Exactly. And so there was there’s just a a sense of
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44 minutes, 13 seconds
uh to know that today exists a situation to where people that understand are
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44 minutes, 21 seconds
willing to listen and to help talk through work through and and
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44 minutes, 28 seconds
possibly help on a fiscal level with some things is an amazing is amazing.
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44 minutes, 33 seconds
which is why when I I kind of like I have to I have to be a part. It’s it’s minds that are willing to that are already thinking outside the box to join
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44 minutes, 42 seconds
the team and help navigate and grow because that’s what you want is growth and structure. You want to grow it and
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44 minutes, 48 seconds
have it do bigger things. Um I just think that when we consider the possibility of like big change, right?
44:58
44 minutes, 58 seconds
big change and and bigger help and finding ways to be more preventative, too. And I think it’s always that idea
45:06
45 minutes, 6 seconds
of kind of watch each other’s backs because you and I could be standing on the line together and I’m going to know everything that you’re going through,
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45 minutes, 12 seconds
but maybe our boss isn’t and maybe you’re in a place of like, I’m [ __ ] going to go home and this is the last day. Sorry. if you’re sharing that with
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45 minutes, 22 seconds
me and I hear that and I know that I could maybe reach out to someone or if I tell you hang on just a little bit longer because maybe your challenges
45:30
45 minutes, 30 seconds
that are too hard to face but we’re like I got a place to reach out to right and I’m going to do this on behalf of you because I know you’re maybe you’re just
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45 minutes, 37 seconds
not in that place right now, right? I’m going to do this for you because I love you, right? That sense of that power.
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45 minutes, 44 seconds
Um, and then I’ve always said we’ve got to have that you’re the one that’s going to know. You’re the one that’s going to
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45 minutes, 51 seconds
know, you know. Very true. Yeah. Very true. The the person standing next to you would know knows more than probably more than you know sometimes. That’s right. Because they can see it. Yeah.
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46 minutes, 1 second
Right. Where do you see the foundation growing? And how do you see
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46 minutes, 8 seconds
it growing to benefit this this community? Because again this is it’s not a state not a state thing. This is a
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46 minutes, 16 seconds
global thing. This is a this is a huge a huge undertaking because it’s a huge issue and it’s
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46 minutes, 24 seconds
also there’s strength in numbers and there’s a lot there’s a lot more people who understand the need for this and who
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46 minutes, 31 seconds
are willing to donate time space resources and energy yeah to see this through. H what does
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46 minutes, 39 seconds
the future look like in your eyes? How can we help to spread this word and spread this message and make sure that
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46 minutes, 47 seconds
this gets out there to the people that need it? And I I think right now it is just that of like sharing them sharing that it’s here that it’s a resource,
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46 minutes, 56 seconds
getting a poster in the back of of all the kitchens. Get something in there. Um fundraising. So there’s multiple layers,
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47 minutes, 3 seconds
right? You’ve got to do the fundraising which happens and it happens in a fun way. There’s great fun ways to do it.
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47 minutes, 10 seconds
Um, but also the acknowledgement, the awareness that it’s there. Um, creating
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47 minutes, 16 seconds
a if I could have my real like big dreams, I would love to have like say we have those restaurants that we know that are doing it right and they’ve had
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47 minutes, 25 seconds
success in multiple years of doing it right. Sort of like lay out a list of what what do we do in a restaurant as
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47 minutes, 33 seconds
owners? Yeah. Best case to create that healthy environment because you want your staff there. Everybody wants their staff there. I don’t care what place you’re at. You want your staff there.
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47 minutes, 42 seconds
You want them to be happy. You want them to feeling good. You want them to feel respected and valued. Absolutely. And I think if we could set a tone for what that could be and people want to come
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47 minutes, 51 seconds
into the kitchen, they don’t want to have someone yelling at them. They don’t want to have a shitty time. They don’t want to go home depressed every night.
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47 minutes, 57 seconds
if we could create that environment of of like excitement and joy and wins together. I’ve seen I’ve watched it and
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48 minutes, 5 seconds
witnessed it and it’s like I know it’s doable. So, I would love to have like a place where like we work together as a team, build a plan. How does that look?
48:14
48 minutes, 14 seconds
I’d love to have wellness centers in all states. I’d love to have wellness centers just for industry people. That’s been something I’ve wished for since
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48 minutes, 22 seconds
like the day I started making uh progress as having a business. Um, if we could have a space where people can go and and take care of themselves. That’s
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48 minutes, 30 seconds
not a bar, right? Because that’s usually where No, that’s usually where that’s usually where the safety meetings. Yes. But what if we had a space? Right.
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48 minutes, 38 seconds
That’s true. That is true. I I It’s true. Um, if we had a space where you could be creative in it, also have like
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48 minutes, 47 seconds
a a commissary kitchen or something that we could use like maybe for a side hustle, whatever’s going on. A gym. And
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48 minutes, 54 seconds
also I want to have therapy. I want people to be able to come in and do that. I would love to have a space where
49:02
49 minutes, 2 seconds
we have maybe a um massage therapist that wants to donate two days a week and they’re there on Tuesdays and you’ve got
49:10
49 minutes, 10 seconds
neck problems. Go. Yeah, that would be my dream. And in the way in the process of all that, I want to also now have
49:19
49 minutes, 19 seconds
attorneys at donate time. We’ve already been talking about that and I have people that are interested in that.
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49 minutes, 23 seconds
donate their time to help read over contracts, help negotiate or whatever is necessary on a legal aspect so they can give free legal guidance because that would be a game changer. Game changer.
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49 minutes, 34 seconds
For sure. Right. For sure. Yeah. For sure. Awesome. Awesome. Okay. So, before I let you go, we got to go to the
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49 minutes, 43 seconds
lightning round. So, pretty much more dumb. More dumb Kate. Hey, listen.
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49 minutes, 53 seconds
There’s no there’s no dumping. That’s right.
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49 minutes, 56 seconds
It’s not an act. I promise you. I’m charming. I don’t know. Sometimes there’s That’s not rocks.
50:05
50 minutes, 5 seconds
That’s hilarious. Okay. So, I excel in a lot of areas. Not some of you.
50:13
50 minutes, 13 seconds
That’s okay. Let’s see what happens. I’m gonna ask you questions. I’m gonna ask you a series of questions that you’re just
50:21
50 minutes, 21 seconds
gonna say the first thing that pops into your head and um is not an answer. Okay. Okay.
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50 minutes, 28 seconds
All right. Okay. This is a apron color or design that best matches your personality.
50:35
50 minutes, 35 seconds
Black. The metal. I got one black with like looks like metal studs on it.
50:40
50 minutes, 40 seconds
That’s that one I did for me. Okay. And what what color is the metal? Is it this? It’s gunmetal. Is it Is it nickel
50:47
50 minutes, 47 seconds
and silver? Silver. Okay. Okay. You know, I used to make studded booier for myself back in the Ah, I when I had my
50:54
50 minutes, 54 seconds
fashion show first half, that was my jam. I made I did some really cool things. Okay. So, I made See, I wish I had a picture of one of those. Oh, it
51:02
51 minutes, 2 seconds
was it was it I had the whole fashion show right on the It was wild. That’s so cool. Okay. Yeah. I got to see those.
51:10
51 minutes, 10 seconds
All right. Dream huge hair and everything. The the whole nine. Okay.
51:17
51 minutes, 17 seconds
Dream dinner guest, past or present?
51:21
51 minutes, 21 seconds
Oh boy. Well, I mean, okay. I think just because there’s so much curiosity in my
51:29
51 minutes, 29 seconds
mind about Anthony Bourdain, that would probably be it because everybody within this industry holds him in such a high regard. Yeah. I
51:37
51 minutes, 37 seconds
think that would be a really interesting, you know, conversation.
51:42
51 minutes, 42 seconds
Absolutely. Tony was a good dude. He was a good dude. One word to describe your design philosophy.
51:54
51 minutes, 54 seconds
Um unhinged. Um I’m very uh open. One word. Open.
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52 minutes, 3 seconds
Open. Open. Yeah, that’s it.
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52 minutes, 8 seconds
Open is the word. Okay, we we call curious is good. Curious. That’s a good one. Yeah, that’s a good one. It’s a good one. Okay. Favorite late night snack after a long day.
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52 minutes, 23 seconds
Um, well, this is probably gonna be this. Yeah, it’s dumb. It’s real dumb.
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52 minutes, 30 seconds
Um, I got there’s a particular type of potato chip that I love. Okay. Fresh bag of that ketchup dip. What? Okay. What’s
52:39
52 minutes, 39 seconds
the particular What’s the particular brand? And what’s the potato chip? It’s um Lays natural sea salt. Okay. Ketchup.
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52 minutes, 48 seconds
Ketchup.
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52 minutes, 51 seconds
Ketchup. Just awful. Is it? It’s just awful. And just regular. Have you ever had the all dressed? No. Ruffles? No.
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53 minutes, 1 second
See, I am. And it’s I don’t know. It took me years to gain this level of shitty food eating. You’re sufficient.
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53 minutes, 9 seconds
Or or if I’m in a real hurry and I don’t want to. That took That took time. Took
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53 minutes, 18 seconds
time. You throw those pizza rolls on a plate and you put them in the microwave.
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53 minutes, 22 seconds
The microwave. The nuke them. You got to eat those. You got to eat them in 30 seconds though. Cuz if you don’t, they’re bricks. That’s true. I never
53:31
53 minutes, 31 seconds
used to treat myself this way. And I don’t know what happened. I don’t I don’t I used to run every day. Welcome to the industry. I used to run every
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53 minutes, 39 seconds
day. I used to do yoga. I used to have protein shakes and food and I cooked.
53:44
53 minutes, 44 seconds
You went from You went from making aprons for chefs to eat. You eat like a You eat like a a chef. Terrible. Yeah.
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53 minutes, 50 seconds
It’s really bad. It’s insane. Uh if you weren’t designing aprons or smashing chips with ketchup. That’s right.
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54 minutes, 1 second
What would you I will be making a video of that, too. What would you be doing?
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54 minutes, 4 seconds
Yeah, please do. That’s so well before I started apron stuff, I was I had an kickass garden. Really, really amazing.
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54 minutes, 12 seconds
Koi ponds, a lot of stuff. And I just hung out there with my dogs and it was really like a really peaceful experience. It sounds amazing. It was
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54 minutes, 21 seconds
amazing. I loved it. Yep. I don’t know that I’d do that again, though. Now, God, I don’t know what I’d be doing now.
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54 minutes, 32 seconds
The world’s a potato chip. Traveling food. Traveling food is is always a good thing. Yeah, it’s always a good thing.
54:39
54 minutes, 39 seconds
Isn’t it amazing how no matter how great or how the heights of eating the best food in the world is, how we go
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54 minutes, 48 seconds
back to eating shitty [ __ ] And that’s just the it’s just the it’s the thing that you lean on most. Like I I don’t
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54 minutes, 54 seconds
care how and I’ve I’ve eaten all over the world at some of the best restaurants, but the thing that I go to
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55 minutes, 2 seconds
is a [ __ ] I know I shouldn’t be putting in my body. I And I don’t even know when this happened either. And now it’s like
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55 minutes, 9 seconds
my happy little feels like he’s doing me a favor by loading this [ __ ] ass food in my house that I will eat because it
55:17
55 minutes, 17 seconds
makes me feel better mentally. You know what I had for my birthday for dinner? And everybody’s like, “Oh god, everybody makes you the
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55 minutes, 25 seconds
best things.” I’m sure it’s like on the silver platter. All this great food. I had a Marie Calendar’s pot pie, chicken pot
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55 minutes, 34 seconds
pie. It took seven minutes in the microwave. That’s what I did to myself for my birthday.
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55 minutes, 45 seconds
Embarrassing. So So be it. It’s embarrassing. I’m trying I’m still trying to figure out when did the potato chips have to ever come in contact with
55:54
55 minutes, 54 seconds
the ketchup. Like so like it’s like sort of like how fish is terrible. Like I I told this to my social media gal cuz she’s like, “What do you do? What are
56:02
56 minutes, 2 seconds
you going to do with dinner?” And I’m like, “Chips, ketchup. That’s it.” She goes, “You’ve got to make a video of this.” And I said, “Really? You think
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56 minutes, 10 seconds
that that would really make people happy? They want to see this?” And she goes, “I think they would. open the bag of chips and you take your I take a
56:17
56 minutes, 17 seconds
plate. Ketchup. Ketchup. It’s real. It’s a lot. It’s terrible. It’s embarrassing.
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56 minutes, 24 seconds
I said it. I hope you have nobody that listens to this. Oh, no. No. This is This is out there that this There’s going to be a side by side. Have you
56:32
56 minutes, 32 seconds
tried this? What I’m talking about? It’s like French fries. also never just put a bunch of relish on on on cake before,
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56 minutes, 41 seconds
but I’m sure I’m sure there’s some things I don’t need to try.
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56 minutes, 47 seconds
So, but it does. So, the reason why I ask you if have you ever had all dressed because all dressed potato chips,
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56 minutes, 55 seconds
correct me if I’m wrong, I believe it is ketchup and malt vinegar. Yum. Um, it’s a Canadian thing. And I’ve had them I’ve
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57 minutes, 2 seconds
had them in in in Montreal. And I just had at that Black Duck and all dressed.
57:08
57 minutes, 8 seconds
No, he took a soft a perfectly cooked egg at a certain temperature egg and he dropped it in the bag of freshmade chips and he shook it up. That sounds
57:17
57 minutes, 17 seconds
delicious. It blew my mind. It sounds That sounds You have to have it. I I do now. There’s no ketchup involved, right?
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57 minutes, 24 seconds
There’s no ketchup. Okay. I love ketchup. Do you? I I do. I do. I don’t even know if I really like it that much.
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57 minutes, 30 seconds
It just goes really nice with these chips. Okay. All right. I don’t know why I’m doing it. I listen. Everybody has a thing. Um God, I used to cook so well.
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57 minutes, 39 seconds
Damn it. Listen, thank you so much for being here. Like your your story is powerful for many reasons. um your
57:48
57 minutes, 48 seconds
reason why uh and and and the level in which you connect with people which I think is your magic gift which is why
57:56
57 minutes, 56 seconds
you’ve been bestowed the title of of mom and that’s it’s such an honor. So don’t don’t ever take that for being
58:03
58 minutes, 3 seconds
anything other than that. It has been an honor to have you on and to talk about all the things. Kate, we we still got
58:11
58 minutes, 11 seconds
there’s a couple loose ends here, so we might have to to to revisit them, but tell the people where they can find you, follow you, and all the things. Yeah.
58:21
58 minutes, 21 seconds
Well, really truly, thank you. And thank you for being someone of such integrity and class and like interest in doing
58:29
58 minutes, 29 seconds
better. And that really I mean, we need more of that. We need more of that and we need more teamwork. Yeah. You know,
58:37
58 minutes, 37 seconds
um so I feel really honored to be able to be here. Um yeah, so I am terrible at social media, but I’m supposed to be
58:45
58 minutes, 45 seconds
getting better. So personally, I’m mother of aprons on Instagram and that’s kind of fun. Um but uh Craftmade Aprons and Help
58:54
58 minutes, 54 seconds
the House are the two things that are really I I mean it just means everything to me. It’s just um it’s really cool to
59:03
59 minutes, 3 seconds
feel like for me I didn’t even graduate high school. I’m a high school dropout.
59:10
59 minutes, 10 seconds
I’ve worked really hard for everything that I’ve done and I put myself fully into anything that I do. And I think that that is just another part at some
59:19
59 minutes, 19 seconds
point, you know, when I get to a place of sharing my health challenges and all those details of me, people think that I’ve got my [ __ ] together even though,
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59 minutes, 26 seconds
you know, right here you learned I don’t.
59:30
59 minutes, 30 seconds
But I think if you have a real honest like sense of something that you can do
59:38
59 minutes, 38 seconds
it, if there’s just that little bit in your gut telling you that you can like go dive in. Just dive in and try it. Try
59:47
59 minutes, 47 seconds
it. For me, I went so boldly into this because I was doing it for someone else, right? And I had a love about it. I
59:54
59 minutes, 54 seconds
think there’s that just I encourage people to I don’t care how old you are.
1:00:01
1 hour, 1 second
Um I don’t care how educated you are.
1:00:04
1 hour, 4 seconds
There is I think we all have a certain sense about us of what to do. Yeah. We just don’t listen to it. Fear is a big
1:00:11
1 hour, 11 seconds
thing. Yep. Fear is a big thing. That’s why sometimes you got to bust that bag of chips up and put that ketchup on. Chips up fuels you. Go. Absolutely.
1:00:21
1 hour, 21 seconds
Absolutely. Well, thank you. No, thank you. Thank you so much. All right, this has been another episode of the Taste
1:00:29
1 hour, 29 seconds
Music Hear Food podcast, the destination for all things food, music, and culture.
1:00:34
1 hour, 34 seconds
I am your host, Ed Porter. If you have enjoyed this conversation, please like, follow, and subscribe. It’s how we get
1:00:43
1 hour, 43 seconds
things done here, and we’ll bring you more stories like such on the next episode. Till then, peace.