Buong transkripsyon ng wolf collins- electric wok ep 11

well. Definitely I started really eating healthier, taking sea moss, buber vein, yeah, diet to menace earth, yeah, elderberry, all that, you know, I definitely have Dr. Sebi in a high esteem. Yeah. It's been a very key part in my life and just me trying to become healthier. Yeah. So I definitely want to tap in with all that, learn all that. and just hear you talk about that because you're very passionate about it. But you're not only passionate, you're also very knowledgeable of it. You know? When I hear you talk about it, it's not just rhetoric, it's not just how you feel and you're like, hey, this can help with this, this can help with that. So you bring a lot of education, but also provide good food that people like and people enjoy. And I I enjoy watching people eat their food and lighting up. yeah, man, especially here, man. I don't think there is any other alkaline vegan place where can people can go and get some food here, right? I don't think this is it. So yeah, man. So like I said, let me jump into some questions, man, before we take too much time. but I do want to let me say my little spill. I always like to write down a little spiel first, you know, before I jump into the question. I want people to understand that we talk a lot about food policy, food equity, food hubs, and infrastructure. And at the end of the day, all of that has to show up in somebody's kitchen, on somebody's plate and in somebody's body. So you Wolf Nova, being an alkaline vegan chef, operating here out of Himani Gardens in a in the food hub, a space that was built through years of organizing, advocacy, grants, community work. we, you know, a lot of things was come together to make this happen. and you came kind of, you know, at the at the as you already see it unfold. So I think you, in many ways, you are living inside of what we are trying to implement from our vantage point. Like you are, you yeah, like you live in it. Like all between all the things that we all did, that we all tried to put together for years, all momentum, you get to benefit from all of the momentum. And that's a part, that's the whole purpose from my vantage point of doing all of the stuff. You know, yeah. We can't do all that stuff and people can actually. start businesses and thrive and you know scale and feed the people none of the stuff that we doing on the advocacy or policy or community organizing or fundraiser, any of that none of that stuff matters to me. Yeah. so you, Mani, everybody here, you guys are to me, living proof of why we gotta keep wanting to get more resources. Yeah. You know, And let me just chime in real quick before we start the I guess official interview. Yeah. To that point I definitely wanna give credit where credit is due. from When I heard, you know, the story that was told to me, you know, Mani was interested in me, but Tamu is actually the one who came and brought me in, who actually talked to me on the phone, first introduced this whole idea to me. And like he

said, I'm very, very, very grateful and very, very blessed to have had a chance to come into an existing ecosystem that was built by the hard work of people like Tamu, like Adam X, like Chef Amin. like Amani, that were really just striving to create this better space for the food community, for health, all of these things all together. And I was definitely able to step into a pre-existing space, you know, to step on shoulders, you know, that are even bigger than mine and really reach up a little bit higher. So I'm very grateful. this interview obviously, you know, is to introduce me or about me, but I just want to definitely give a lot of credit that, you know, I would not be in this space. if it was not for these men that set a a platform and set a the groundwork for me to even be able to step into and to accomplish the things that I'm now accomplishing. So yeah. Yeah, definitely. You know, to me, you already know me. I've I like to, you know, help I can. Yeah. And then get out the way. Yeah. which I've done all over California. So I'm at peace with seeing people to me, it's like you get the baton. Yeah. You pass the baton. Yeah. And you should run faster. You should thrive. You should be successful. Yeah. You should be more successful than me in my opinion. If to me, if if us as OGs don't allow the next generation or the yo y people younger than us to thrive and to grow and to like excel, then we're just holding y'all back. I don't wanna h be the you know, a gatekeeper or one of these OGs who still wanna be the most important person or still wanna be the guy. It's like, no put put people in. Let them thrive. Go. It's f beautiful seeing you LA Times interview, man, with that big spy, bro. It's like that's what it's about to me. Like, we know thrive. This is just to me, this is beautiful. Love that y'all. I know I'm sure everything is in sunshines and rainbows and magical unicorns, but yeah. Overall, y'all thriving, y'all succeeding, y'all moving forward, y'all keeping it going. Yeah. And y'all plowing through. and y'all setting the precedence for for the people under y'all. Yeah. Soon y'all gonna be the OGs, y'all gonna be 35, 40. And it's gonna be some young 20-something year olds with cool ideas. And I got a good ethic and I got good ideas and good energy that you know hopefully you all can open up doors for to make their life a little bit easier as well. Yeah, so thank you, man. I appreciate it. so you you can you're new to Cali, not new, but you're where are you from originally? I moved here from Atlanta, Georgia. but I'm originally born in Cincinnati, Ohio. okay. So you can't, you know, you you have, I think, a different perspective, which I like. people who kind of come in from outside and they can see the holes, they can see the gaps, and they can also kind of maneuver in spaces that sometimes us who come from here, it might not be easier for us to maneuver in because we have different traumas and triggers and different interpersonal dynamics, I should say. That can that can that can stop us from moving forward. so. You know, what did you notice about our food culture here? and especially places like LA, like what what's something that stood out to you about the culture of food here? well, one of the main things right now with a chuckle. One of the main things that I noticed here was first of all, to the credit is that it's very diverse. lot of different cultures out here, a lot of different backgrounds. and you know, that already was almost a little bit jarring or made me feel a little bit anxious 'cause I'm just like, wow, there's just like literally so much here. But one of the gaps that I noticed is that sometimes that could be disconnected from culture, it could be disconnected from access. It could be disconnected from just availability, even excitement. That exists that you would want to exist kind of in a food system, especially for, you know, black and brown people, especially my heart, you know, black people, African Americans, you know, our spaces out here in California are very limited. You know, I feel like everybody can count on one hand, maybe both hands, like the amount of real community spaces out here in California. And those spaces that you can count are constantly, constantly being threatened. so it was really interesting to me. And something I was put on my heart to be able to be part of a space and help build up a space that was specifically for our people that specifically gave us access to something. I wasn't even extremely you know, knowledgeable if it was gonna be when what industry it was gonna be in food or whatever, but I definitely wanted to be in some type of space that was gonna be allowing some type of access and availability for our people just because that is becoming so rare and you know, almost like relatively extinct out here in California due to things like gentrification and things like that. Yeah. Especially on Crenshaw. Yeah. You know, it's it's so we call it South Central. That's what we call it. Yeah. They're trying to rename it things, which I understand. but you know, so I think so you I guess you you found your niche, right? Which is, you know, the alkaline vegan, you know, cuisine, right? Vegan. Yeah. Alkaline vegan, right? Yeah. And I do want people to understand that it's not like some trend, right? Like it's it is like you say it's a lifestyle. It's it's back then a a level of science, it's back then some core, you know, some core some core ideas, some core concepts. Yeah. so how did you find Dr. Sebi's teachings and how did they change how you think about food, not just as cooking, but as feeling? I found Dr. Sebi initially on YouTube. I wanna say maybe like That's how we all fought in the Yeah, like 2016, I was just researching. I was just getting into like veganism and just finding ways to better myself, even get healthier myself. And I came across Dr. Sebi. most notably in this journey, I went on a fast not too long after

I found out about him. I had actually ordered some of his herbs and things from here in California, got them shipped out to Atlanta, where I was at the time. went on a 30-day fast with just like water, add like maybe like one glass of juice a day just to take the herbs and just pretty much almost a water fast, very close to almost a 30-day water fast. But I had that one glass of juice. and I did that for 30 days. ended the last few days with water. And like I always tell people, like, you know, I used to hate watermelon. I came off of that fast because it was so long. And I had read, like, you know, you had to really be s intentional and slow when you try to reintroduce yourself after a long fast like that. I tasted that watermelon. most amazing thing I've ever had in my life. It tasted delicious. And ever since then I've loved it. And I just kept diving deeper because even when I came off that fast I wasn't vegan right away. I think I was like what they call vegan. Like I still had incorporated eggs. Like you know what I'm saying? I was I was you know, it's a journey. It's a process. I feel like even for me I found it was a a process to get here. Definitely. so and I just kept on reading up, kept on buckling down with just the teachings and and learning more and being on YouTube more and I became a hundred percent fully alkaline once I moved out here. so that's been maybe like about like six years or so. You think it's easier out here than it is in Atlanta? I would definitely say so, just because I mean, honestly being vegan, especially alkaline vegan, is not really easy anywhere 'cause I don't know really almost anybody. Maybe one other person that is like really strictly alkaline vegan. But I would say in LA it is very a lot easier to be health conscious because as a whole, the state is relatively health conscious. No matter what path somebody is on, everybody here in LA and it seems California as a whole has some knowledge of health consciousness and just like what it would take to, you know, live at that optimal level. so it's a lot easier being around kindred spirits than it would be anywhere else. Yeah. Yeah, yeah, I definitely I love LA. Yeah, I love L. Cali. You know, Callie, to me, that's a part of why I push into agriculture because we we we sh do benefit and we should benefit even more from the fact that we grow all this organic food and all of these vegetables and fruits and nuts and grains and berries. Yeah. You know, it is it's it is we have more access to it. Yeah. So, you know, I definitely know I was I was around the same time, Dr. Sebi. I just took my deep dive, Dr. Sebi, Dr. Paul Goss, Dr. Laila Africa, so many of the elders and the teachers and the people who I would just just consuming information. And you know, I just made that gradual change and I actually created a vegan caterer company too. Me, my best friend, my bro, Shautalou. And then, you know, we did that and then we started, I I started to to make a conscious choice to incorporate a little bit, incorporate meat into my body and just still have that fundamental, you know, that base of foods and plants and so people I say I'm I'm saying I'm still plant based like I'm that's my base that's my foundation that's a cool way to say that you know like every I might eat meat as a as a here and there as but I'm not like full vegan but the the bottom the pyramid is still nuts, grains, fruits, berries. Yeah. You know, and then with some some some flesh at the top here and there. You know what I'm saying? Yeah. some dairy here and there, but not too much there. I can't do too much on the dairy. so When somebody walks into, you know, the electric walk for the first time, well what are they looking for? Right. And I think it's people don't just come there because they're hungry. I think people they they What do you think people are coming and carrying when they come in? You know what I'm saying? I feel like a lot of people, I mean, and this is just from personal experience, just being there, are looking for a change. people are looking to define themselves more, to learn about themselves more, through what it is that they are putting in their body. a lot of people are trying to heal from different things. a lot of people have just different goals. You know, maybe they're trying to lose weight. Everybody is coming there with some level of intention. Yes, you do have people, especially which I'm very grateful for, for the little bit of notoriety that we are getting now, that are coming there just like I hear there's good food here. But majority of people are coming there with some type of goal. and they are, you know, of knowledge that, hey, I really have heard and I really feel personally and aligned with the fact that I really feel like the alkaline diet, Alkaline teachers can potentially get me there. so yeah, I try to really hold that close to my heart and really make sure that I'm providing, especially for this community, because you know, let's just say somebody does get to that point. I mean, that was me in Atlanta. You know, like I said, for me to go on my fast in Atlanta, I was ordering stuff here from LA. You know what I'm saying? So here, even in LA, now you have people that are like, even though we're here and it's a lot more health conscious, there's still a lack of access to places or people to get these goods from, to get this food from, to get this knowledge from. So I think that they're coming here as like, hey, this is one of the rare hubs, not to mention this is in a lot of people's backyard, which is also rare here in South LA, South Central, you know what I'm saying, where they can actually come and get that food, get that knowledge, you know, get that brotherhood, get that you know, just community. And definitely feels very honored. very honorable to be able to be in a space to provide that kind of stuff. Yeah. That's what's up, man. That's what's up. So what have you learned between the

relationship or about the relationship between food and self-care and who people are trying to become from From kind of just being in these spaces, yeah? I mean, it's basically one in one. It's a direct relationship. I mean, what you are putting in your body, I would say it's like eighty to ninety percent of the battle, you know. and on the other side of that coin, you know, that is one of the ways in which we are still, you know, they are trying to still enslave us or oppression, all of these things that we hear about that seem like it is the past and These black and white photos and people being posed down, dogs, hung, all this other kind of stuff has now transformed. One of the vehicles that's transformed into is the food. You know what I'm saying? there's so many different things being injected into our food, literally being injected into our bodies. You know, you see mothers going into the hospital trying to get birth, and a lot of them are not surviving. and again, a lot of these things are due to what is being put into our bodies. so to be more conscientious about what we are putting into our bodies and to have places where you have access to things that are going to support not only a healthier body but potentially counteract some of these things that would have you in a state that is otherwise, I feel like is extremely important. And again, that is something that I take personally very, very serious and I'm also just reminded and humbled and very grateful to even be a part of that system. Because like you said, you know, somebody else is gonna come along, other people are popping up all the time, and that makes me so happy, you know what I'm saying, just to be a part of that moment, to be a part of the movement that, you know, you are part of, that you helped to start, you know what I'm saying? that Amani is carrying the torch torch and continuing, Chef Amin, Adam X, And Quagla, you what I'm saying, Ginger's, Beyond, V Games, all of these different people out here that are putting this effort into the community to try to give us access to better things. You know, Napoli Naturals, like definitely, you know, these are big shoulders and a very important group to be a part of and I really try to take that a level of, you seriously. I try to have fun with it at the same time, but I also realize that it is a very serious matter, you know, at the same time. I think 'cause you you serve demographic of people who are discipline, who have responsibility, who, you know, like you said, they they take themselves serious, which I think we should, you know. Yeah. they take their health serious. They're willing to spend, they're willing to show up, they're willing to, you know, invest. And so I do I do think it is a heavy burden. I remember one of these conversations when you first came and you were just talking about, you know, like hiring clientele who are saying, hey, you know, basically communicating their needs. And my am I My first thought, just being my first thought was like, man, like man, whatever, man. You know, but then it was like, no, I had to say, like, no, bro, like he right. Like there are people coming in who can who are willing to spend thousands of dollars. And they do deserve to be treated as such. Yeah. You know, there are people who who who who who not just, you know, celebrities or whatever, people who have built a life for themselves and worked hard to amass resources and are willing to, you know, purchase the products. And they want the experiences and they want the aesthetics and things that nature that come with that. And we should be, we should to some degree make sure that we are capturing them as well, make sure that we are allowing them to feel like they they can feel safe enough to want to spend their dollars. This is much as we're trying to help the person who who who don't got it, who might not be struggling. You know, who might just say, I gotta get this ABT. Yeah. We gotta make sure we take care of them, but also the people who who Bone Hills is right there. You know, Sabrina Del Ray is right there. You what I'm saying? There are people who are like, hey, you know, I got a little something on me and I want to give it with y'all. You know what I'm saying? And I'm disciplined, I'm responsible. I'm taking care of my health my whole life. I deserve to be able to say, hey, this is the things I need too. So, you know, I definitely have to because I have a mind you, I have a I have a fine dining private. You know, private food. Yeah, super high end. So I definitely do with cli high clientele all the time. And I'm like, Tim, you do just on the Disney lot. So I'm like, I'm like, you're tripping, bro. Like he he he you know, sometimes I sometimes old head in me still just be old head, you what I'm saying? But it's like, nah, like, you know, we gotta make sure we take care of the people too. Yeah. so yeah, I I I appreciate that, man. so let's talk about this space itself, you know. Because you operate inside of this this collective of people with this, you know, Woody Mining Gardners being the, you know, the the helm, you know what I'm saying? Yeah. The the leading force, which which Riley, rightly deserve. Yeah. You know what I'm saying? so for somebody who's never been here, describe what it does feel like to be in this environment, you know, as a chef, and what does it mean to To cook and serve people for you, like what does it mean? What does feel like for you to be yeah serving people from this space? So to be in this space, Amani Gardens, the Crenshaw Food Hub, I feel like there's a few things that are really unique about it. One of the main things is that this collective is honestly all together, I feel like the pretty much the full spectrum, you know, from start to finish of this I guess like food cycle or food industry, you know, because I'm working side by side along with farmers, I'm working with entrepreneurs, I'm working with people that are working with

policymakers. I'm working with people that are building the literal infrastructure to rebuild this food system that we have. So, you know, as a chef, you know, whereas if I could work somewhere else, I'm working kind of just solely as a chef, it's a lot more beneficial for me being here because I'm working with people that are part of every single part of this process. You know, there are people that are working in the land all the way up to, you know, the state and, you know, national level, and everything in between. So to be able to kind of coexist in this space where we all are working together is a totally different experience. It's very unique. And I know that, you know, no matter what happens going forward, there will never be a space like this one. You know what I'm saying? And that's why I'm always really excited to build this one out. because, you know, it's a little bit of everybody here and we are all doing our part, you know, nobody's more important than the other person and we all just kinda, you know, keep a level head, keep level egos and you know, just really focus on what we're really here for, which is the community, you know, providing things for South LA, South Central, and just Los Angeles at whole, California as a whole. and feel like that is a very unique thing. When they say the Prince All Food Hub, when they say Amani Gardens, like this is literally we are working in gardens. Like this is literally a hub of some of the best of the best in this industry. How has that changed how you see your own role as a chef? You know, someone who's you have been allowed to have a curtain pulled back. Yeah. Right. To where even if we're not all in your face all the time, yeah. You have you know you have access to us, yeah, and you know you have access to our information, our resources. Yeah. And now I feel like we've done a we've done a decent job of trying to tell the whole cohesive story. Yeah. While also Not trying to confuse people. I I feel like that for for me, that's a part of why I said, okay, let me kind of just kind of step back. Yeah. To not create too much confusion of like what is it? So many different visions and ideas. Yeah. But you as a chef who's here, I do think now that you have access to all of this and you kind of can like see, like you said, this whole food system activating. How do you feel like that has impacted you as a chef? I feel like it has allowed me to have a very stable foundation first and foremost. because I feel like, you know, as a chef, if you know, because I've done standalone chefing before, you know, there are so many other things that you have to worry about. that I wouldn't say I automatically don't have to worry about here. Uh-huh. But it's a lot easier when I have, you know, my brother that is a policymaker, my brother that, you know, like Tamu, who has a literal degree background in, you know, French culinary, fine dine. mean cooking as well as on a governmental, you know, policy making state

level, you know, same thing with Adam, Chef Amin, who has, you know, a large resume all the way to cooking for Michael Jackson, Amani Gardens. I mean, you know, pretty much most of you guys that goes without saying, like, you know, all the things that he's been able to accomplish here in California. and and many more, many more, even down to just The customer base as I'm building up and everybody here in California has some type of background, you know, it it really feels like But I don't I don't want to gloss over over Amani. Like cause it because I don't I learned not to assume that everybody knows what we know. Yeah. So so So explain go more about that, how that because that does affect you as a student. Explain a little bit. so one of the coolest parts about Amani is first of all, when all these restaurants are saying farm and table. I don't know. Now I'm not gonna say whether it's on the table or not, but I know for a fact here, like and Amani documents it on his Instagram. We are literally getting things from farm to table. Like Amani is out in these farms, literally picking things from the ground, from the root. And it is literally going from the roof, which is very unique for me, to the the cast iron, to the skillet, you know, to the table. It is literally going from the ground to people's. plates out here and sell it and normally that is something that is reserved you would think for the finest of the finest. I've seen videos and movies. I've I've only seen this in TV shows and movies, to be honest, where you know something's getting flown in, you know, that's literally fresh picked in like literally here forever to pay provide that same high level of cuisine to people that you would think, you know, might not have the means otherwise to get that. They can buy it for E B T. Yeah, and they can buy it with EBT for a very affordable price, you know what I'm saying? And it's right here in the their backyard. Like there's so many people that don't have to travel that far. You know, for a lot of people, this is literally right across from their homes. We're in the neighborhood right now. Or, you know, maybe like 10, 20, 30 minute drive, you know what I'm saying? And there there's people because of that fact that that is so unique that are now driving here from San Diego, from Sacramento, from Oakland, you know what I'm saying? To literally get access to this. You can use that and you you can use what he's bringing in your food. Yes, I can use what he's I I literally do that if I I first and foremost I'm sourcing from Amani. Like you know what I'm saying? It is anything that we cannot get ourselves that then I go and try to outsource. just because again, this is coming from the source. And not to mention he is just a great sourcer at sourcing he prides himself on the highest quality of things. So we're always getting seeded things, organic things, vegetables and fruits and Products of the highest quality. And not to mention, before all of this,

he specialized in exotic things. So, you know, not only are we getting this high quality of stuff, we are getting things that typically you wouldn't even be able to get in LA anyway. You know what I'm saying? Like these are very exotic fruits, you know. Even with things like the tariffs and things that have come in and tried to disrupt this system that we have, he has still been able to persevere and stay afloat and get all of these things. And Again, that is why this is so successful. You know, we have locations in Las Vegas, Oakland, you know, the Valley, Melrose now. Melrose, like or no, Fairfax, Fairfax. Yeah, Fairfax, Fairfax, little Ethiopia area. and many more coming, you know. is amazing person. out of everybody that's, you know, here and that we've mentioned I pretty much work closest with Amani. and him are here every day. I'm cooking every day. He's sourcing every day. That's my brother, you know what I'm saying? My best friend, you know what I'm saying? So I I fuck with Mani. So yeah. I mean I definitely wanted to get that context of we're talking about you as a chef. Yeah. And your cuisine that you offering people that you are offering very, very high quality, locally sourced, organic. So when you talk about alkaline vegan, it's not just it's It's a I'm gonna be honest, it's it's it's a little higher up than than than than the competition. Yeah, whether you want to call them competition or not, a little higher up than the col than than the average person. Yeah. Because you're sourcing it at the which is at the freshest point. Yeah. Which is being sourced from the freshest point, and you also have the closest proximity to it. Yeah. So you can go in the front and grab it. Yeah. Or you can say, Hey, you know, this is what I need, bring it and then you'll bring it and then now you're preparing that. On top of you already have such a high standard. I mean, Wolf is like, look. He don't his own knives, right? His own cutting boards, his own pots, his own utensils, you know what I'm saying? Like there is a level of high level of integrity, but also a high level of the the best quality of food. Yeah. So I think that's what I definitely wanted to extrapolate from you, you know what I'm saying? Sometimes we can know what we do, yeah, but they don't know. That's a fact. Well we do. That's a fact. Yeah, I know that us as chefs, we just be so locked in. Yeah. That we might me, I'm I have to learn to take a step back and look at the whole story. You know, facts. That's a that's a that's a very key component for me is that you are able to not only have people around you but also direct access. Yeah. And then in you know, include that direct access into what you offering the people on a day to day basis. Yeah. You know what I'm saying? Yeah, that's something I hold very close to my heart, you know, because Again, me and Amani, I feel like that's probably one of the biggest things we're very kindred in is just, you know, this very high level of quality, very high level of integrity with what we're doing. And I know I spoke on Amani for me personally. you know, there's a million different ways to, you know, diet and to get healthy. But for those that choose to say, like, hey, I want to go the alkaline vegan route, I pride myself in the fact that, you know, there's very few places that really stick. to the course, you know, stick the par as to really making sure that they do not deviate from that. Because you know, somebody that's coming to get alkaline vegan, you know, they want something that is alkaline vegan. They want to, you know, I want to come to a place that's come from nutritionalists. Otherwise, you I could go somewhere else. Like you know what I'm saying and get just anything else. If I'm coming here for something that's alkaline vegan, I something that's alkaline vegan. So like you said, you know, I hold that, you know, not only true for myself and this is my day to day life, you know, from hair products to pretty much everything until I figure out contacts. but I hold that, you know, standard, like you said, for my dishes, you know, for my cooking, for my oil, like literally my entire space. I want to be able to provide this level so that when I give somebody something, I can very confidently say, you know, this is within that framework. This is within that dietary restriction that you are looking for. So you can feel confident when you're putting that in your body like This is exactly what I was looking for. No, that's facts, bro. And I appreciate that. I appreciate that you're at that standard. I love that you're at that standard. it challenges me. It definitely challenges me to to keep that level of excellence. You know, to not like don't I can't play with you. Yeah. And it's like it's not even if I be consciously playing with you sometimes just we have so many things going on. Yeah. At that especially at when we was like like cooking a lot. Yeah. That That wouldn't be like it'd be like, yeah. But then it'd be like, no, like, okay. Like, this is what you need to do what you say you're gonna do. I need to make sure I can do whatever I can to get you what you need to do what you say you're gonna do. Yeah. Because this is your name. Yeah. Like I I can't play with your name. This is what your brands you stand on. This is what you're communicating to the people. I have to be able to do everything I can in my power to ensure that you can do what you say you can do, or else I'm once again, or else I'm holding you back and I'm sabotaging you. And I I don't want to be sabotaging you. And I've been around OGs who be trying to sabotage me. And it's like you must just get out the way. If you're not gonna if you're not gonna actually help me succeed, yeah, just move and let me figure it out by myself. You know what I'm saying? So definitely I'll feel you on that. you know. So So if somebody walk up to you, right? And they say, you know, Wolf, I see what you're doing with this alkaline

vegan thing, right? this lifestyle would say, let me not be patronizing. Somebody can say, hey, you know, I want to do this, right? Culturally rooted food, bring it to my community, plant-based, vegan, you know, what would you tell them that they need, right? Like what does it look like, real infrastructure? What does that look like to communicate to somebody to do what you're doing? Well, I would say, you know, first and foremost, which I would assume they have, if they would have be approaching me, obviously the passion for it to be something that is, you know, whether they are living it or not, I'm not gonna say that somebody has to live it, but definitely at least have the passion for that space. Me personally, it is my entire, you know, lifestyle, entire identity, but you know, at the very least the passion. But I would also say that passion is not enough. one of the w ways that I have been successful as we have I kept honing in this interview is that you have to have a level of infra infrastructure. It is very hard to be successful in this business because it is a business at the end of the day without a level of infrastructure. Again, being able to work beside just people that are helping me out in general, you know, again, farmers, policymakers, other chefs, you know, I have soaked up so much knowledge and learn so much and have so much more to learn, as well as being supported, as well as having a foundation, there is a level of a safety net, you know, that is able to kind of hold me up. You know I'm saying and just the community at large, you know, shout out to the community that's able to hold me up. If you don't have that infrastructure, it is very hard to be successful. And then of course you need customers, you need the community, you need to build a level of trust, you know, you need a a great product. it is something that is very doable and that is very needed for communities a across the nation, across the globe, honestly. But at the same time, you know, I don't want to, you know, sell any dreams and say that, you know, A, it's just something easy to do because that would be to me negating all of the people in this entire community that I'm being supported by. It is not, you know, while I feel very grateful to even have a brand like Amani's, you know, he's a huge brand, you know what I'm saying? like Tamu himself, like Chef Amin, like Adam, you know, like many people across LA, all of the other And Kathy. Shout out to Kathy, shout out to Kathy, like Kathy, who literally we wouldn't even have this building or have this opportunity, have a physical space if it was not for Kathy, who for many people that do not know, comes from a background of being an aerospace engineer or NASA. And I'm saying a black woman. That, you know, as you can see, this, you know, it's it's even I'm I know that I'm not even mentioning, you know, just the staff that's helping us, you know, we got people that like Jasmine that are coming from law firms, you know, to be a part of this. Like it it is an expansive, you know, bigger than the Marvel universe and it's ex it's an expansive amount of people that is taking part in even me just being able to sit here today. So that is what I would say to somebody, you know, you really need a level of infrastructure to be successful because this is not a one man island. You know I'm saying no different than the same thing goes for Amani or for a lot of us that are successful, especially out here in California. It's not a one man island. There are so many people behind the scenes, whether behind the scenes or in the forefront that are contributing to this story. and I would not be here and This would not be here. And whoever would be asking me about them doing it themselves in their own hometown would not be able to be there without some level of support. Yeah. I definitely think, yeah, just the grassroots, finding your tribe, finding your people. you should start it from just you went to help Imani pick fruit right one day? I actually have never been. I'm not gonna lie, I've never been to the garden yet. You just was here. Yeah, I've just was here. I knew Imani from Lemur for for years. And I did help him initially when we were first setting up this location. Just a lot of different things with moving fruit, moving produce and different things like that, just off the love, because that was my brother. He was just such a cool dude. but yeah, and then you know, the rest is history. I mean, at the end of the day, I ended up getting reached out to through Temu, and you know, that's how I got here, you know. So even that, again, that's an example. It's it's a community, you know what I'm saying? Even for how much of a Me and Amani, that's like that is my brother. But at the end of the day, how I even got here was really through to move. So you know what I'm saying? It's it's a very interconnected way of. I mean, like you said, we mean Imani, it was something that we had talked about. It wasn't like I just jumped off the porch. It was it's something I definitely he was like, go do it. I was like, for sure, I'll do it. You know what I'm saying? That's kind of my department is like the the clinic arts at that time. Yeah. but yeah, so I definitely think, you know, from what I'm gathering, it's like you need to find community, put yourself out there, have something that you can actually stand on. Have integrity because you have to have that integrity before you even got here. You know, you wouldn't be able to to do all the things that needed to to maintain that integrity if it wasn't already in you. It wasn't on you. Cause when you got here, you didn't just say, okay, I won't just go with the flow. You was like, nah, that's not okay. I can't work like that. That's not okay. I can work like that. Yeah. It's not okay. And you would stay on this about, hey, it's not okay. and then yeah, you gathered your community and you've had a good product. So I definitely think, yeah.

So when I'm gathering, somebody walked up to you. Find the find that, find your people, find some infrastructure, figure out how to get around people who have infrastructure. Yeah. Figure out how to partner. Figure out how to collaborate. Figure out how to get into a space that's already, you know, it's already has some motion. That's already got some inertia. Yeah. You know what I'm saying? Because I I definitely think, yeah, I think what I see that with a lot of chefs in general, just is it's one route is either go work for somebody else, or another route is just try wing it by yourself. Yeah. You know, and That is what a lot of us chefs are trying to do. Yeah. And but we do need to figure out ways to how to collaborate. Yeah. How to insert ourselves into something else. Yeah. How to, you know, create inertia. Yeah. create community. And then all of us bring that community together and then we to a degree leverage each other communities to to vertically integrate. Yeah. You know, it definitely takes some integration. Yeah. You know, I think that's part of what I love as a chef as well. Why I love traveling. I got my my day job. And I got my own business, but I also still, you say, I still do independent chef work just to go and see what's going on, to make more connections, to to develop more skill sets, to see what's going on. I do think us as chefs, because this is for the chefs too. You know what I'm saying? Shout out to all of us chefs, man. Holding it down who just trying to figure this out, especially in LA, man. But we gotta figure out how to integrate, we gotta figure out how to get a part of a bigger movement. We gotta figure out how to say, you know, have our own integrity, our own standards. But also bring value to somewhere else. Yeah. and connect with elders and connect with the youth, connect with people who see the world how we see it. Yeah. And figure out how we can all bring us a greater product to the community. Yeah. You know, I do think that that was a strength. Cause I remember just seeing, like, I'm like on Instagram, I was like, you still could be cooking, like, where is this up? I'm like, well, yeah, alkaline vegan chef. And I'm like, okay, because I was already at that time, I said, okay, I know we gotta have alkaline vegan food, you know, and I know. Me meaning Mani had those conversations around like, look, I understand I am not an alkaline vegan chef. I know plant-based food, I know Dr. Sevi, I know AI. So I can whip up some some I don't know Dr. Sevi. I know his, I'm familiar with his with his with food, right? Yeah. So I'm like, yeah, I could do it. And I could do it, in my opinion. I could do it. In my opinion, my food was delicious and and it and it was it still had that quality. But definitely it took you to be like, nah, hey, nah. Nah nah nah nah nah nah we're gonna do like this. This is cool to move but nah because you have that actual integrity. Yeah. So I was okay with saying no, I I know like I'm not I'm not an alkaline vegan chef. So Mr. Mushrooms he made this one time was fired. I'm next to anybody. Yeah, right you know what I'm saying, but also no, I'm like, we do need somebody who has that who has that community. I don't have that community, so it can do to a degree they can I know how y'all can be, right? And y'all could look at somebody like me who's trying to say here goes alkaline vegan food, and y'all gonna be like, nah, Temu, like you cool, we fuck with you, Timu. Fuck with you, but like, nah, you're not, you're not with the you this not you're not true to this, you're not real with this. It's not like you're not authentic. Yeah, you doing it for the love and out of respect, but you're not this not what you do, bro. It's not who you are, it's not your lifestyle, you know what I'm saying? So I was glad and happy. Cause at that time I was already, you know, I at that time I was working every day. Yeah. Working a full time job, getting off work, coming here, working here all weekends. I wasn't having no days off. I wasn't no having no time for myself. I was just here and working here and working here and working. So I was like, I I know it, it's not sustainable. So then I'm like, okay, great. I can there's somebody I can pass a good time to who could not only do it but can do it better and can do it authentically. Yeah. And I can let out me. take care of everything else. Yeah. And I can let you take care of your community. Y'all, everybody's community is taken care of. And I could just slowly, slowly, slowly, slowly, slowly back out. Yeah. You know, and and slowly for hey, here I go. Yeah. And I feel like I was successful at that. Well it was it was a smooth transition. Yeah. Where people like my food, but it's like people love your food. You know what I'm saying? People just like my food because I just wanted to have food here. I just want us to Keep the momentum and energy going. Yeah. You know what I'm saying? But I can see you already have that community. And I think that us as chefs, we definitely gotta try to find our community, find our tribe. You know what I'm saying? Yeah. so yeah, man. We we almost done. I got a couple more questions. so you know, as a chef, as a community member, this is a question I always do ask people who are actually on the ground doing the work, right? What do you think that policymakers and advocates get wrong or they can miss when they're talking about food access and healthy food in South and communities like South Central? like what do you see? What do they not see from their rooms that you can see from being in the kitchen? I feel like, you know, access is obviously a huge part of the equation. but a lot of times. Some of the other things that they're missing is, you know, being able to bring that excitement, bringing it, being able to bring that culture, especially when we're talking about, you know, African American, demographic. one of the reasons I feel like that this space is successful is because

not only are we able to grant communities that otherwise wouldn't have a level of access that they are probably not used to, especially for the quality of things that we have, even with things like sprouts coming right there and all of these other businesses trying to pop up now that they've seen the success that Amani has had in this space, you know, we're still able to provide a level of access for this community that they otherwise wouldn't and still pretty much don't, even if these businesses pop up to exotic fruits, seeded things, organic. But at the same time, It is a level of culture, it is a level of community, it is a level of excitement and vibrance to our food that otherwise, you know, these people are relatively you know, mute to, that they they are just not aware that the community needs, you know. I'm saying it's a level of, you know, even at their best, a level of unseasonedness to the approach, you know, I'm saying, as a whole. And that is something that we are able to provide, you know, that seasoning not just literally. to the food, but to the interactions, to the communal experience, the vibrancy of the space, that level of life, that level of culture. You know, somebody can go somewhere and immediately feel comfortable because of what we bring along with that access. so I feel like even at the best, while access is very important, it really takes specific hubs, specific infrastructures. To really be able to provide that because if the community as a whole does not only not resonate with you, but if they don't trust you, you know, like then they're, you know, you've already kind of lost the game whether you're providing access or not, you know. And that is again something that will Okay. That is again something that will allow us, I feel like to stay relevant no matter what pops up over here is just that level of culture experience, that level of vibrance, that level of seasoning, that level of quality that only we can bring. it's something that will I feel like allow us to stand the test of time. So yeah. And definitely will allow the electric walk to stand the test of time too. Yeah, I I think yeah policy makers need to figure out and advocates 'cause we could do outreach. That's what I'm hearing. Like we could need to figure out ways to do better outreach. Yeah to create More not only access but the awareness of the access. Yeah. so that people can know what's going on and know where to where to get everything they need to get. Yeah. We're gonna create the laws to get everything here. We also gotta let people know where it is. And I feel like that is a very unique thing about this situation that you know you and Adam brought to the equation because you know, this connection between, you know, Amani. Who was going out to these gardens and you know sourcing these fruits and has all of the access and the huge community, the huge you know, social media following me who I have my own following and you know, the cooking and stuff

like that, that connection between us and these legal, legislative levels would not have been there if it wasn't for, you know, you and Adam. And the reason I say if it wasn't for you and Adam is not just simply because you guys brought it to us, but because of Who brought it to us? And it was, you know, these two young black men who brought it, that have a knowledge of what the community needs, that are out here, that are seeing, you know, you as an actual native, which is extremely important, you know, I'm saying that knows what this community needs, know what this community is lacking, and then able to bridge that gap between the policymakers and that. If we do not have somebody that is bridging this gap, that is doing that outreach, that is connecting the community to these policymakers, that is connecting the community to these legislations and letting us know like. what can what is possible, what you know, money we can get access to, what grants we can get access to. I'm pretty sure anybody that's watching this interview right now, you know, a lot of this, you know, as soon as you start talking about that stuff, we have no idea. You know, it's it's mind blank. You know what I'm saying? Even for me, I feel like I know a lot more after being in this space and just being somebody who at least is somewhat of an avid reader already anyway. There's still a wide, wide, ocean wide amount of things that I do not know. So to have people that are bridging that gap, that are in those spaces, That look like me, you know what I'm saying, that sound like me, that know what my community needs, that is able to bring these things to and say, hey, this is what we need. This is how we can make things happen. This is how we can get a spot. This is how we can get funding for this. This is how we can get equipment. This is how we can get things fixed. There's this event coming up. This is what we need to take advantage of. All of these different things, you know, that's very important. so I I definitely feel like that is something that is missing and You know, something I was very much needed to this day, honestly in every single medium, not just food, like pretty much anything that you're doing, you know, that connection just to be able to make things shake, to make things flow between us and the writings that might stand in our way. For sure. I mean, I think that's the whole point. It is we have to remove the blockages and the barriers to allow the resources to flow to you all. Yeah. To me if you're not getting the resources and I understand, especially like state level stuff, it's a lot of trickle down resources, right? So it might not be There's lot of barriers that we have to remove to even get here and while we're still fighting to remove more barriers. Right. That's kind of how policy and legislation work. Like we're gonna do this to get here. And by the time you get this, we're already we already trying to do the next three years. Yeah. And and so sometimes that can get lost when trying to communicate with people on the ground level. Yeah. Because it's like we need it right now. Yeah. And I'm like, I know you need it right now. That's why I'm putting and trying to put in place for next four years. So that way When the four years come, you we not still say I need it right now. Yeah. And I'm also trying to fight the thing that they try to dismantle that that 'cause I tried to get it already. You know what I'm saying? So it's a constant like fight for the future, secure what you have right now, get everything you can right now and then ask for more. Yeah. Always gotta go get more. And then fight for more. Yeah. And then fight for what you already have. Yeah. And then fight for more. Yeah. And put things in place for the future. And then get everything that's we already built right now. You know, it's that constant energy. That for me I can't get pulled into a lot. That's why try to that's why I got back into cooking. My passion, what I love to for bring happiness and fulfillment. Because this is what makes me happy, cooking. Yeah. Yeah. Being out being with the people. You know, being in those rooms and everything, it it doesn't fulfill me. But I just understand it's a necessary it's necessary. Because like you said, if we don't have nobody, if there's nobody in here that look like me who come from I come from, who can represent what I represent, then I did. And there's nobody that can even give that you know, we have to fight on that level. Yeah. but it is important for us as we fight on that level to be actually fighting for what the people who what they what you all need and not just going up there and saying, This is what I think that we need. Yeah. You know, let me get what I need because that's how a lot of people do politics too. Let me go up there and get what I need for myself and my people and my love, you know, and then let y'all figure that out by yourself. Yeah. It's like some we have to go in these spaces and actually represent. our demographics, our community. Yeah. You know. So let's go big picture. Yeah. Right. If we're serious about building a healthier food system in LA, what do you think needs to exist so that chefs like you, the farmers, these food hubs, and the community members can actually work together to sustain this for long term? well, first and foremost, a space. That's kind of what we have right now. But, you know, appealing to the, you know, people out there, you know, even just having a space. As I'm pretty sure everybody out here in LA knows, I'm not a native, but even just from what I've seen so far, and I'm feel free to correct me if I'm wrong, any natives, you know, but you know, these spaces are far and few between and constantly under attack. and without some place for the community to gather and to Share these ideas, share these resources, you know, barter, trade, commerce, all of these different things. It is very hard to maintain something like this,

whether it is in this industry or any other ones, but definitely specifically for the food industry. so to be able to have a space and then again, a lot of these points are honing home a lot of the same things, that level of inter infrastructure. So people in A lot of different positions, you know, even if there's people out there that, you know, have other resources or that are, you know, knowledgeable about things that could take this to the next level, you know, it is a very much a community effort. You know what I'm saying? So we're all in this together. If we are not working together for the greater good of our community, you know, it takes a community to build a community. You know, like when he was saying, like I've done Chef stuff or cooking stuff on my own. You know what I'm saying? I'm sure Tabun has done a lot of stuff on his own. It's not impossible. You know, people are doing this every day. But in order to truly to support a community and support a community at large, you need a community. Like at the end of the day, it takes a community to build a community. You know, it takes a village to make a village, especially to make a bigger village and to reach out, you know, and larger and larger spaces. You know, when we remember a lot of great leaders, whether it is you know, Malcolm X, Martin Luther King, Malachi York, Dr. Sebi himself, all of these different people, Layla Africa, even people like Tamu, like Amani, especially out here in the community that are leading, it would be very hard for them to do this just on their own. You know, they have built a community, and part of the reason that they're able to be successful is because they have a community now supporting them, supporting the community. so yeah, some type of foundational space and some level of infrastructure and community that you build to help you then support your community at large, I feel like are two of the most important things. And then, you know, you gotta include people like me. No, nah, but yeah. to, you know, get you, you know, your star roster, you know, it's like basketball, like any sport, you know, get you your star roster, you know, get you some players that's out here putting points up on the board. You know what I'm saying? So that you can Make things happen, you know what I'm saying? Definitely start right here, bro. Definitely, bro. That's good, man. We we we it take a community to make a community, man. I like that. I like that. We it's needed, bro. We can't do it by ourselves. We wanna help our community, we wanna help our city, wanna help out, you know, but it takes a lot of energy, a lot of people, man, a lot of a lot of energy. Yeah. To continue to do this, man. So I'll definitely applaud you for continuing to do this, for staying at it, for you know, staying the course, man, and maintaining your discipline, maintaining your integrity, you know, navigating personal lives, navigating just being in LA, bro. I do applaud you and salute you, man. I

got one last question, then we're gonna wrap it up, all right. Bye, bye. So I want you to take your time with this. When you when people look back at the electric walk. 10, 20 years from now, what do you want them to say you contributed to not only South LA, but to the culture in general, right? And not just to food wise, but this the legacy. Right. Yeah. I would say for me personally, at the core, you know, I'm in this to help the next person. You know, from the things that I've been through, from the things even that I'm Currently working through, currently dealing with, healing through, things that I've seen, experienced, you know, one of the things that I feel like is lacking when it comes to being a man, being black, being a black man, and even things that I don't relate to, but that I see on a day-to-day basis because I'm not that like being a black woman, you know what I'm saying? is that. We are out here struggling and there is a lack of help. You know what I'm saying? There is a lot of times a lack of assistance, you know, while we have somewhat of a community within ourselves, the system at large is designed in a way that we are somewhat of an island. We are all somewhat, you know, kind of struggling by ourselves. You know, LA has to be Other than New York that I've been to, one of the insanely hardest places to survive in. You know, everybody that is here is very strong and you know, has a lot of fortitude, has a lot of discipline, has a lot of ambition, but at the same time, it still can feel very alone. You know what I'm saying? So to have spaces that genuinely feel like they are in your corner, that they are trying to help you, that are they are trying to build with you, you know what I'm saying? That they are not trying to strip you of your energy, strip you of your time. strip you of your perseverance. They are truly there just to be of assistance, to be of service, I feel like is very important to me. you know, and somebody might ask, you know, somebody like me, being not being from LA, you know, well, why would you want to serve and help here? Because LA is a place that has accepted me. You know, these are beautiful people, very talented people, very warm and open people and you know I've definitely heard the rap, you know, I've experienced it. Yes, there is a little bit of distance. Like these are not people that are just gonna walk up and, you know, give you a hug and dap you up because it's a it's a level of trust. It's a level of, you know, we gotta kind of feel you out and see like who you are. Like, you know, I'm saying what are you really trying to do? Because we are some of the best of the best, you know. And I and I see that because LA are some of the best of the best, the most talented, the most beautiful, you know, the most inspirational people. That you can find in this country. I mean, let alone subjectively in the world. so of course there's gonna be a little hesitation of to who they let in, but at the same time,

once they do let you in, you realize that these are some of the most beautiful people that you can meet. And this is one of the first times in my entire existence that I've ever felt a level of such a deep level of acceptance and you know of a level of you know, community, of a level of family. So yeah, this is definitely the place where I picked where I'm like, you know, no, this is gonna be my foundation where I want to do what's been rooted in my heart anyway from the jump, which is to find a place to be of service, to be of help. So I would hope that going five, ten years, you know, a decade, you know, or more into the future, that when people look back on the electric walk, they were like, you know, the electric walk was rooted in the community and was able, you know, to be a place where we felt comfortable to be, you know, served, to be helped, to be nourished, you know, to, you know, get our health right, you know, to even just come and have a conversation. You know, I'm having a day, you know, I'm coming. This is a place where, you know, we can come and see smiles, you know, feel that level of warmth because, you know, it is me just mirroring back what I have received, you know, when I arrived here in LA. You know what I'm saying? and it's that's the least that I could do because for everything that I've been through, this has been the only place that I have been able to come. And actually to be able to find a level of healing, acceptance, and to be able to progress through a lot of things in my own life, you know what I'm saying? So it is really just, you know, behooved me to find a place, you know, be in a place like this and only to be able to give that back, you know what I'm saying? To be able to mirror that back, to reflect that back, and to let the world, the nation at large, see that I'm mirroring back what exists in this community. You know what I'm saying? When they see the electric log, when they see me. they are seeing the community that I'm in because I would not be able to do this if it wasn't for the community that I was located in. There you have it, man. Thank you for your time, bro. Thank you for your energy. appreciate you, man. Giving some insight, giving some game, man. Just being vulnerable. and I do think I think a a common theme I'm hearing is that you know, healthiness is is it's not only a personal choice, right? Eating healthy is also infrastructure, it's community, it's culture. Absolutely. Right? Absolutely. Right. And and it's also access. Absolutely. and I think that's one thing that you all are are striving to provide here. You know, even seeing the new paintings in here and how everything is painted up and everything. Shout out Malcolm, stay relevant. You know what I'm saying? So you know, it's everything y'all trying to make it cultural, make it community inviting, yeah, make it affordable, make it accessible, and also having integrity and and and responsibility to navigate all of these interpersonal dynamics, you know, that we deal with especially on street alone, bro. So many different hoods on this one street. Yeah. You know, it's a very it's a very LA screenshaw. It's a very LA you know part of of our of our culture. Very, very, you know, it's very nuanced part of our culture. Yeah. So for it to be a beacon like this, you know, on the shawl right here off 77th. it's it's great, man. I'm I'm happy that I could have, you know, just planted my seeds and supported how I can. And you all know I'm I'm here if you need me for anything. Well also let you guys, you know, rock out and and take take it and you know what I'm saying, go go to the stars with it. Yeah. shout out Secure the Soil podcast, you know what I'm saying? My boy Tamu. All of my people that's watching this for me, make sure y'all tune in to all the other episodes. You know what I'm saying? It's a great brother right here, you know what I'm saying? You've heard little bit about his background, you know what I'm saying? He's doing big things out there in Hollywood, you know what I'm saying, cooking, like, you know, fine dining. Like I'm talking about cooking for some of y'all favorites. You know what I'm saying? Like I'm here in the community. This this this guy is up there cooking for people up there in the stars. You know what I'm saying? That's where I'm I'm I'm trying to head. You know what I'm saying? At the same time while being out here in the soil, literally securing it, literally helping us secure places like this, literally helping me to secure a position here. and now helping to secure, you know LA at large, the nation at large, and just being able to have a visual, to being able to have a platform to see, you know, people like me, all the other people that he's interviewed, and you guys to be able to have access to hearing their thoughts, hearing their process, hearing the behind the scenes and helping to inspire you. So if you're watching and here's some of my people, definitely make sure you stay tuned, see the interviews before this. See the ones after this. Yeah, you know, shout out to Tamoon. I'm just very grateful, you know what I'm saying? Yeah. Blessed to be on here, man. Yeah. Appreciate the opportunity. Appreciate you, man. Wrapped it up for me. There you go. All right, man. Secure the soil. Secure the soil, yeah. Cool, bro. Yes, sir. Nigga, wrapped it up. You can wrap up all my episodes. Boom.