Monday, June 8, 2020 - Dignified Hospitality - Consumer & Community

Video Subtitles:

hi super loop I internet happy Monday
June 8th today is another installment of
dignified hospitality this is the third
of how many I don't know I look forward
to continuing this series every Monday
at 2 p.m. to talk about how we can bring
more dignity to our food specifically to
our prepared food so this is food that
we get in the restaurants this is food
that we could get even in the fast food
place or the convenience store all the
way to the food that we cook for
ourselves and our families so today I am
going to be honoring someone that is
highly respected in this space two-year
anniversary of his passing and this is
none other than the one and only Anthony
Bourdain he passed away two years ago
seems like just yesterday with with how
the world has been working it's
incredible how fast everything is has
been changing and moving into years just
like that gone since we've lost our
beloved Anthony Bourdain and why I
wanted to honor him today not just
because of the legend that he represents
for food and for high quality food and
also for also solidarity in in community
in different cultures around the world
and how food can bind us as communities
I just think that he represents so much
and inspired so much in our food world
bringing confidence to you know sharing
and enjoying food from other cultures
and also like just enjoying food for
being good like not enjoying food just
because it's some type of exclusive
experience or just because it's some you
know sometimes
some type of status symbol to be
enjoying a certain type of food he just
really enjoyed good food like all of us
and brought a lot of power to everyday
people to people that may not have that
understanding of food he made it cool
and I salute him you know I have for
years always loved his work and miss him
a lot miss a lot of his commentary I
believe that if he was here right now
with what we're dealing with I believe
that he would be leading this charge you
know the the food world miss out on a
lot when when he left us sorry
doing a little work don't where it's not
email so I was just sharing the video
and make sure everybody knew to come so
with that I wanted to play a little
video just to get us just to get us in
the mood and you know excited about some
of the things that that Bourdain has has
done for us and still continues to do
for us even though he's not physically
here anymore and that's the power of
media and the powerful we're doing right
I mean I'm gonna know honestly your show
has started to make me think about about
food and about that it's more than just
fuel and that I don't know I've sort of
had I you know I actually went to
Tangier because you had gone there and I
enjoyed your show on it and I thought
yeah that would be a cool place to go so
you've had a big impact on me well I've
done some good in the world and we're
eating well today advice boys for the
new series you into Punjab yes yeah and
I mean you're eating a lot of vegetarian
food which is something you really don't
seem to like you know much of a history
with you know India
and Punjab in particular and that's a
place that I could happily eat
vegetarian for quite some time without
really noticing it and then and just
enjoy the food so probably prepare the
textures are very colourful and spicy
it's delicious you know
Indian vegetarian culture is very old
and very rich you also I mean you're
eating a lot of stuff and let's start on
the street like stalls are you going to
seek festival I would be very I mean
I've been to a bunch of times and you
know I for me a large part of money is
trying not to get sick hygiene may not
be what you would like yes there was an
overwhelming likelihood that you will in
need spend a little extra time on the
Thunder bucket but but it won't kill you
it won't poison you you are far more
likely and my long experience on the
road to get ill at the hotel buffet
really you find that it's the killer
every time if one of my crew goes down
it's that breakfast buffet you know a
fish of the spaghetti bolognaise I go to
that is my safe food I literally we were
in Ukraine I insisted my entire crew eat
nothing but spaghetti bolognese we had
spaghetti bolognese I'm basically three
times a day for a week have to work what
do you think we should do you know I
feel we should go up with some nice
bolognese but you know what else is
thinking at the major hotel you know as
you're putting the three-day-old
bolognese mix at room temperature into a
slowly heating steam table to slowly
foam up unlike the street stall where
they're going to see their customer the
next day and the next and the next and
the next because their neighbors you
either Bowl it is they figure worst case
scenario you know you're slamming shut
like a book on the plane on the way home
you're not coming back tomorrow say you
know I think your bullet is a little old
wow this really destroys my my safe food
this is like my safe word you say
bowling as I say vector a good time
thank you so much Anthony Bourdain
always always having fun with
and inspiring and yeah good stuff so
there probably is like a gazillion
different video clips that I could have
played to symbolize what this man has
meant for food and for the food industry
and for the hospitality industry but I
chose that one in particular because
he's talking about street food and you
know that was a big part of what he
featured and his work and what I believe
that his viewers were so engaged with
and his work you know going around the
world and you know not only the
experience of watching these foods be
prepared and then enjoying these foods
but also the experience of meeting the
artisans behind that food you know even
if they're not considered an art artisan
even if they're just considered a street
food vendor he would tell their stories
and and connect the viewer with their
stories in a way that that brought
reverence to what they did not only as a
food provider and as an artisan but also
I was like a community builder the glue
that brings the community together so
yeah a really powerful thing to be said
there in bringing dignity of sorts I
mean that that's it like maybe we
weren't using that word dignity to
describe what Bourdain was and
indirectly doing for these folks but
that's how I see it and that's the whole
point of whatever why I want to do this
here today and you know given the very
relevant conflict going on within our
culture right now we
many layers to it and it's really
incredible to see how willing people are
to engage with their responsibilities in
in the conflict of discrimination
essentially I believe that food is a
very powerful tool and that just like
tea is the tea is food I think T
represents everything that food is in a
very concentrated organic raw form
communities of enjoyment of sustenance
of energy you know and so I don't think
that it's silly at all to bring
something as what some people would call
esoteric or disconnected into this
conversation so how is that how is that
so and why is it important to bring
dignity to to our food and how food is
shared it's it's community its culture
its community its connection right and
everybody is wondering what can I do
right now what action can I do outside
of going out on the streets and
protesting peacefully or or even having
these very pointed conversations about
inclusion about privilege
what is something else that we can do
well we we can just connect with someone
else's culture we can respectfully
connect with someone else's culture and
food is the best way to do that right
you can you know even if it's something
casual you know as a lunch at a new
restaurant of type of cuisine that
you've never experienced before even if
you were to go and dine there you would
be doing a lot of powerful work in this
current conflict you know it's not the
most powerful where
and it's not going to change the
problems overnight it will solve a
couple of problems most immediately also
solve your hunger your hunger problems
and your energy issues but being exposed
to someone else's culture even if it's
just through food it doesn't have to be
through some type of ceremony or some
type of you know powerful experience it
could just be a simple meal of
connecting with food of a different
style of preparing food I mean
ultimately we all need to eat food
that's our common that's one of them
there's several of them but is one of
our common linkages with the rest of
and then also the rest of biology really
we all are constantly creating value to
receive value and sometimes it's in the
form of calories and in our energy or in
our bodies and so that cliques such an
easy way to connect with another
person's culture and it's a win-win you
know of course it's not always a win-win
if if there's disrespect involved so you
know that's that's something that we
could work on but just going and like
accepting someone else's service someone
else's hospitality and showing your
appreciation for that value is an
incredible work that can be done right
now and we can't do that if our
hospitality industry does not have
dignity if our food industry does not
have dignity because I'll tell you what
the folks within our food industry that
are going to suffer the most are going
to be the marginalized are going to be
people of color are going to be
discriminated populations and they're no
longer going to be able to share their
culture and give us the privilege or not
us as everybody the privilege of
appreciating that culture and
experiencing that culture and exchanging
it as well so today's topic you know in
honor of Anthony Bourdain and the second
anniversary of his passing is about the
consumer so in the past weeks I've
talked about service staff I've talked
about the supply chain which includes a
very big piece of the equation that that
never often gets spoke on which is the
farmers but now I want to talk about the
consumer I want to talk about the eater
you know that's us that's us like eating
the food all of us it's every single one
of us anybody who says they're not
neater I don't get it but you know
there's some people yeah that just
haven't found that enjoyment in food
just yet and that's that's cool that's
that's their perspective definitely not
my perspective but how can you know the
consumer are they being dignified if our
food system and our restaurant industry
our restaurant system is reduced to fast
food and very exclusive fine dining is
that dignified for the consumer like
their options that they have available
to them for providing sustenance for
themselves and their families was
drive-through fast food restaurant or a
very you know high-value dining
experience which is at this point like
the closest visualization that that we
have seen and talked about for I Rebecca
good to see you I don't think that that
would be dignified for the consumer that
was the only option that they had
especially if all the businesses that
survived and all of the food service
establishments that are able to survive
and provide food to the
consumer are what we call Americanized
food so you know your options are
hamburgers try potatoes and that's it
maybe maybe crunchy tacos Taco Bell
might make the cut and all of the other
independent businesses and dependent
chefs independent restaurants are
reduced to two nothing I mean that's
that's such a sad situation where our
ability as a consumer to experience
someone else's culture which a lot of
times restaurants and food experiences
are the only way that people are really
have to think about that if you're
watching this video now and you know
about me and you know about my work
chances are very high that you are
traveled and that you maybe have friends
from other cultures that are able to
share those experiences with you but
there are a lot of people we should
always remember these these people and
their perspectives that they don't have
that opportunity and that going to a
hole-in-the-wall italian restaurant or
Indian restaurant is legitimately the
only exposure that they're going to get
to another culture I believe that we
need to protect that you know especially
if we want to do something right now if
you if we want to inject more empathy
and more love into our communities
having these cross-cultural experiences
are really important and so pretty big
distributed small-scale ethnic
restaurants and ethnic small businesses
is going to be a very powerful tool in
bringing more empathy to the mass market
to solving this problem discrimination
that we're facing in the long run right
again these are
Solutions anything that I'm saying today
are not one single what they come saying
today is a call to action of like how we
can make change happen now there are a
lot more powerful actions that can be
taken a lot of them dealing with
legislation of legislative reform that
you know will take care of the issues of
today now that need to be resolved and
I'm not talking about those issues here
I'm talking about sustainable change
long term change in our society you know
we keep seeing these word systemic
systemic problems they exist they are
real and the changes to them are not
overnight those are long-term outlooks
and it's all about empathy it's all
about increasing capacity for
perspectives and so-called
cross-cultural experiences as petty as
you may think oh I'm just you know I'm
just enjoying some homemade tortillas
here how could this be solving the
problem well yeah if you pay attention
it will totally solve the problem if
you're paying attention to the craft if
you're paying attention to the Heritage
if you're paying attention to the
passion of that individual while they're
doing that work and if you can
experience that energy and that culture
be it through your taste buds or
whatever other sensation that you are
going to connect with that food on can
do immeasurable healing to our world I
know it seems small but it's huge for me
at least it's huge I still have a lot of
work personally to do myself not afraid
of that work it's uh it's actually fun
you know interacting with other people's
culture and finding capacity for more
perspectives in my opinion has always
been a fun experience I've never not had
fun doing it of course I mean if the
culture was the culture of assholes
probably who wouldn't have so much
doing that thank you for the thumbs up
you know I think yeah this is all part
of that conversation to protecting
small-scale ethnic cultural experiences
is really important for us to do right
now and if the restaurant industry now
this is in relation to pandemic right
restaurant industry is completely at
risk right now number is 40% it could be
up to 70% of the restaurants around us
that we usually would have had the
privilege of enjoying our not going to
reopen that's just reality of a pandemic
and what we're dealing with now if we
were to take those numbers and apply
them exclusively to like business owners
that that are people of color then like
that that's gonna be extremely damaging
to this cross-cultural experience that
food represents for us so you know I
don't have any guests plan to come on
today I know a lot of people are dealing
with a lot so I'm not you know try and
put pressure if you want to come on you
are totally welcome to I'm actually
gonna put the link up so you can see
down here if you're on the internet you
can come to this bit da ly / teal at tea
party and you can join the live
conversation and we can talk more again
not not any pressure for anybody to join
I'm happy to speak on my own I'm just
because this is a topic that I am so
passionate about and you know so I think
a very powerful solution that could help
with this issue I'm speaking on today is
street food and like legal Street food
empowered Street food dignified Street
food is an incredible way for
marginalized populations to add value to
work make money and support themselves
to provide sustenance to their local
community and then you know as a third
little bonus benefit help people develop
empathy for each other so powerful of
course this would only happen if it's
done with dignity now if we create a
whole regime of or campaign I should say
the right word of street food and it's
all legal but but there's this like
opinion this public opinion that that
Street food is only for the poor people
and it's only for the people that you
know come from those ethnicities
everybody else should go eat someone
else so there's a stigma to it then that
would ruin everything and that's not
dignified at all so you know in this
series I call it dignified hospitality
because I think at all points we need to
constantly think about what is the
dignity here how can we optimize the
dignity here and so I think to do this
with a successful street food campaign
there needs to be dignity with with
being an artisan at Street food you know
again dignity does not relate to money
now a lot of people always thinks that
it has everything has to do with money
are they getting paid the same as
everybody else like that could be a
whole other conversation but it's
dignity as far as like what is the
perception what is the public perception
of people in that career of people do
adding that value to our world if the
the perception is that they're adding a
value in that everyone can enjoy that
value then that's pretty darn dignified
and and that's why I'd like to see it
then you know the this is not an
uncommon thing you know I'm not
completely dreaming out of the clouds
like I've experienced this before and
is out there you guys probably have
experienced it yourself traveling
through mostly third world countries but
a lot of times you can see this even in
big cities of more developed countries
where Street food is it's a normal part
of life like it's not dignified and like
oh I'm gonna take my top clients out to
go eat some Street food right now and
they're gonna be really impressed by
that maybe not you know
maybe maybe you reserved the fine dining
for that but street food is something
like I'm in a hurry to this next meeting
I gotta take a train over here one of my
favorite stop off show you food vendors
is on the way I'm gonna stop and and
enjoy a meal there and this could be
like a white-collar privileged person
that sees enough dignity in that source
of food that they value it that's what
I'm talking about and it exists it
totally exists all throughout Asia
pretty much definitely throughout Africa
and when I lived in Africa you know I
like to pull a lot of my experiences
from that and I'm so grateful to those
experiences that I have because they
make me who I am all of my experiences
have made me who I am but those
experiences in particular because it
lets me pull from a culture that is so
unique to mine to find the commonalities
and Street food was a big part you know
there was some Peace Corps volunteers
that I knew that never learned how to
cook they completely lived off of street
food and you can do it and it is healthy
it is hearty it is delicious it is
affordable for about the same amount of
money you can eat street food then then
you can you know buying your own
groceries and making your own food of
course when you buy your new groceries
and make your own food you can make
things where a premium and you can have
more variety in what you want if you're
a limited to just the street food in
your local area maybe you only have a
options but it's a very viable and
affordable and nutritious way for people
to survive the no need McDonald's fuck
that shit
excuse my language oh yeah fuck it much
better for us to eat hearty and
nutritious food that's supporting our
local communities and as Bourdain says
right so this is like the main argument
I always hear when I talk about street
food oh it's not gonna be a sanitary
that's why we don't have street food in
America and you can get street food in
Africa because they don't care about
Sanitation we care about sanitation and
weird ain't even said it he says that
you're more prone to get sick from the
breakfast buffet on your hotel than you
are from the streets though it's true
and and the reason why that he gave I
love that you know I usually give a
different reason I usually say yeah
because the food is being prepared hot
there and the guy is right there or the
woman is right there heating it and it
goes directly from the heat to you know
your service plates hi Bradley good to
see you but Bourdain made a very valid
point and I love it
he says the street vendor is making food
for the same customers that he makes
food for everyday and those customers
are his neighbors
well last thing he wants to do is get
his neighbors sick cuz yeah he's gonna
be accounted held accountable street
food is heaven Thank You Bradley it is
it's it's it's it's heaven in so many
ways and so many ways and it doesn't
have to be dirty it doesn't have to be
low-income it doesn't have to it can be
dignified it can be real it can be I
mean there there's street food stalls in
Singapore now that are competing for
quality and one of them even got a free
of Michelin star rating that is
incredible usually that's reserved for
like all the highest highest valued
restaurants in the world
and there's a street food vendor I don't
know exactly what they prepare but yeah
there's a street food vendor in
Singapore that got a Michelin star and
I'm not saying that all street food
needs to be like this elite something
but it can be simple and we do have bits
and bits of it here and if you have ever
experienced those little bits of street
food that we have here outside of hot
dogs in New York like that's a different
thing not to discredit those the those
serve a very important purpose and in
that culture but I'm talking about like
the yellow phase man at the park you
know and like predominantly Mexican
communities you go to the park the local
area park and there's usually guide the
cart ringing a bell selling corn corn on
the cob and it's all decked out it's
delicious it's awesome but I tell you
what like those are all illegal
none of them are operating under a
permit if the police wanted to hassle
someone they could and they're just
trying to provide a local service to
their community they're trying to
provide for themselves you know an
income and that income is not big these
guys are not rolling in the dough from
their lattes money legs they're barely
getting by themselves but at least
they're getting by and they're doing it
themselves and that is the dignity then
that I'm talking about here is its
autonomy and an interconnection so yeah
if you have never experienced especially
if you're if you're white or you know
non Mexican or you know experiencing via
Lopez is a very powerful thing that can
it's like it seems small again it seems
small but it's like a very powerful way
of building empathy which is the
building block of the solution that
we're all talking about with the very
current situation that we're dealing
with the current issues that we're
dealing with around justice around
discrimination and basically it's
systemic marginalization of certain
people based off of the colored skin or
where they come from so yeah I think
having this like watered-down junk food
I mean it's gonna polarized right it's
either junk food like McDonald's or
really high value dining experience and
if you want to eat healthy and
affordably you just have to cook at home
what does that's a whole other story and
I think I'll I will dedicate a whole
video a whole like session just talking
about that like dignity dignity of home
cooking or you know whatever how do we
bring more dignity to our home cooking
that's a very big piece and I think the
pandemic is definitely helped in the
right direction for that particular
thing about empowering people to know oh
yeah I can cook I like bought this huge
house I never used this kitchen now I
finally use this kitchen oh yeah I'll
use it more often you know even after
pandemic passes and then also our food
supply chains are ready for it our food
supply chain was like all built upon
everybody or not everybody but most
people dining outside of their home
majority of the meals majority of their
calories are gonna be dying outside of
their home that's how the food supply
chain was set up prior to pandemic now
things have switched up and know that
they've switched up after pandemic we
could see some interesting progress in
home cooking and all of that and and
this this distributed food sir a supply
chain could also support Street food as
well which is cool because Street food
itself is distributed it's not
centralized McDonald's is centralized so
I'll tell you a little something about
McDonald's McDonald's has a partner
company called golden state foods these
are very very large food processing
facilities they're probably the largest
food processing facilities in the United
States they process all the ketchup all
the mustard all of the cheese all of the
I mean everything
the meat patties they process everything
of course they have different facilities
for different places but this company
the centralized company as a whole
processes everything that goes into
McDonald's so if you're a franchisee
McDonald's you will do all your sourcing
from this company and then this company
will do all the deliveries and so
sometimes now that I told you this
you're gonna notice it when you see a
big truck McDonald's truck passed by you
on the freeway or something you'll see a
GSF on it golden state foods and these
companies are highly aggregated and
their supply chain is a completely
different thing than what we're talking
about this distributed supply chain like
they're buying in very very large
quantities they're processing in very
very large quantities and when there's
ever an issue like what we're facing
right now especially the beef like I'm
sure they are flipping out trying to
figure out how they're going to keep
their their beef so affordable which I
don't think that they're gonna figure
out I think that we will end up seeing
even their prices going up but yes it's
a very centralized system that that's
poison and it's poisoning us you know
not only has it poisoned itself but it's
poisoning us and in this the system is
so centralized and so separated from the
people that actually go to McDonald's
like the families that go to McDonald's
happily go and McDonald's because the
kids can't wait they want their salty
sugary food and you know their cartoon
characters and you know that pester
power that's built in and that's a real
term pester power is a real food science
term it's actually technically marketing
food marketing term to describe how you
can brand a food product to optimize the
amount of Kuster power the amounts of
nagging the child will do to their
parents so that their parents will buy
them that food so
it is so sad I I did a project in
college where where we were utilizing
pester power for actually a very healthy
product it was a very good healthy
product it was like I was in this food
marketing competition and we are
marketing these like small plastic bags
of pre-cut apples and oranges so it was
like healthy healthy fruit snacks for
kids but of course pester power what
what licensed cartoon character are we
gonna put on this tacit to optimize the
pester power of the children in the
grocery store to make sure that the
parents buy this for them so yeah all of
that is pester power and even like the
colors so you know like yellow and red
they all they all encourage feelings of
hunger so now I told you that you're
gonna start seeing that yellow and red
on all the fast-food signs and that's
all part of that psychology they're
trying to play on us to to make us feel
like we want to pull in and get some
sustenance but yeah this scent the this
all comes back to the connection between
the provider of food and the consumer
and then the McDonald's system where
everything is so centralized and
disconnected they don't give a shit
about you they don't give a shit about
your kids they definitely don't give a
shit about the farmers and you know the
people that live in the communities
where they're you know beef farms are
you know raping the lamb Lin land in the
water sources they don't care it's very
easy not to care cuz of the system now
in a distributed system like what
Anthony Bourdain was talking about with
the street food in India all Anderson
Cooper said Oh aren't you scared to you
know say he says no I'm more scared of
getting sick in the book they I'd be
more scared of getting sick at
McDonald's than in street food because
there is connection there and you may be
a tourist and you're staying in a hotel
and there is a street food stall they
the bone of your hotel and that's where
you decide to go eat and you'll never
see that guy again maybe but like every
other customer that comes to sit an
in-order whatever food is being dished
out there they probably go there at
least three four times a week on their
way to work or on their way home after
work they stop for a snack before they
go home
and so there's connection there and that
guy is never gonna want to make any of
his neighbors ill or weak so he's not
gonna want to serve bad food junk food
they're gonna want to serve good
high-quality food that's gonna provide
sustenance and energy to them so yeah
another reason why more distributed
networks are more empowering and
dignifying even to the consumer you know
we don't have to forget about the
consumer in this equation even though
the consumer is being served in any way
here in every way that we're talking the
consumer is always going to be conserved
and they're always gonna be right and
we're always going to be trying to give
them the best deal yes we know that god
itself is not dignity dignity goes
deeper than that
did you need goes deeper than just the
service itself it's you know if you're
if you're looking at gongfu see I'm
doing gongfu tea service here I like to
implement gung fu into all parts of my
life especially when I'm preparing food
for someone it's not just about tea and
preparing a good cup of tea for your
guests gung foo and you're cooking gum
foo in your business go foo and whatever
you're doing when you're interacting
with others means that you're trying to
to not only serve them the best you can
but also provide more than just that
service provide dignity make them feel
loved to make them feel important
because they are you know not just
because they're pretending anything real
gung foo you're authentic to you know
you're not just you're not just doing it
you know you're not just doing it for
the extra credit or for the good karma
you're doing it because you would JIT in
Italy authentically believe in what
you're doing and believe that it's
important and so you know in our food
service if we do allow our industry to
become polarized convenient junk or high
high very high level high value dining
fine dining we have these two polarized
experiences and nothing in between
other than home cooking which is great
that should be like 90% of it
yeah we're not providing the best
service that we can to the to the
consumer definitely not going to be that
cultural exchange that I was talking
about and a fine dining establishment or
as well as in a centralized fast-food
system someone's authentic culture is
never gonna come through in that unless
you're like unless you're like a
successful chef that's worked up the
ranks and you come from some or you have
some some some heritage to share in your
own cuisine but that's usually not the
case because no problem we're talking
about anyway area we're talking about
like the systemic problems of someone of
color or someone from a marginalized
background how like being able to
elevate through the ranks and become a
high-performing chef or a
high-performing restaurateur is very
unlikely it happens I'm not saying it
doesn't happen but it's very unlikely
so then how are we going to experience
their culture unless your personal
friends with them and get invited over
like it's gonna be really hard to accept
their culture that was something else I
saw an article this morning that I found
really compelling very interesting about
you know there's so much confusion
around how to deal with cross-cultural
experiences right and so this article
that I saw this morning was about black
family cookouts and the culture around
them very powerful very powerful
experiences of people coming together
communities coming together around food
it's really related what I'm talking
about here and I don't think that those
are going anywhere
hell no that's that will become even
more powerful than ever and that's a
good thing but what this article is
addressing is if you're from outside
that culture and you get invited to one
of these experiences there's etiquette
and if you don't want if you want to be
sensitive and if you want to be
progressive here here's the etiquette
that you can follow and I don't disagree
with any of the etiquette I think it was
a very very interesting well-rounded
article what what did kind of throw me
off a little bit is that if if there's
so much fear around improper etiquette
developed then it could challenge the
opportunity of this cross-cultural
experience to happen because from both
sides from the communities hosting these
events to the outsiders that get invited
to them from both sides there's going to
be less and less invitations or
willingness to attend these kinds of
events from these cross culture
all perspectives and I don't know if
that's a problem I'm not saying that's a
problem at all maybe that's that's a
solution maybe that's like one of the
one of the solutions the people like
myself that have grown very comfortable
and and those invitations and of course
I try to respect but if if a consequence
is that I received less invitations that
that's fine you know and that's part of
the work to work on but what does worry
me is that if that happens then there's
going to be less opportunities for this
cross-cultural experience so how do we
how do we create more of those
opportunities well still letting this
healing process happen you know it's
very likely that that communities may
want to become more exclusive in
response to this particular problem you
know not because they want to completely
silo themselves but it's like maybe they
want something more intimate for
themselves regardless of your community
you know for so long it's it's been such
a such a burden and put on to minorities
to be more inclusive to others into
their cultures in order for them to fit
more in with society and so I think what
might happen is there's a little bit of
exclusivity kind of built within these
communities are just fine actually I
think that that would be a completely
acceptable consequence to what's going
on and it may be part of the healing
process and so that's fine but what it
does do is it affects and it reduces the
number of cross-cultural experiences
that can happen so how do we make up for
that and
restaurants would be an incredible way
but you know from my perspective it
seems that ethnic restaurants
restaurants with diverse cuisines are
you know very much being threatened
right now due to pandemic and not just
pandemic but just the whole economics of
the industry in general it's a very
disempowering to the business owner and
the workers to which a lot of them are
from marginalized communities so yeah I
think Street food could be a very quick
fix you know there's definitely gonna be
more fixing beyond that but that could
be a very fast response that the
government as well as society and sistas
government's job is going to be to
deregulate a lot of the the restaurant
I remember not even deregulate
reregulate like let's look at the
regulations like let's see where are the
parts that are important for sanitation
and how can those parts be scalable in a
distributed way we're even like a very
very small scale cook or you know street
street food stall owner operator would
be able to follow to ensure that they're
providing safe food to the community now
society's job is to provide dignity to
that that type of food I know it's
possible if like if we can get
McDonald's dignity like we give
McDonald's the dignity of like keeping
their dressers with wine ups all the
time so if we can do that like even the
richest person let's talk about the most
privileged person in the country is our
president he's McDonald's all the time I
I don't know personally but I think
that's what I've heard so like if he is
able to think that McDonald's is good
enough to put into his body then we
should get to a point where even someone
like him would say oh wow this this
omelet this omelet sandwich being made
by the street vendor down the street
from the White House that I like to
enjoy is good enough for me
why not right
so those are the two things that would
have to happen for for that to be
supported but yeah we owe it to the
consumer we owe it to the food lover we
owe it to all of us to keep good
nutritious food available and accessible
and also to keep those multi cultural
exchange opportunities available as well
very important stuff today I am drinking
a highly oxidized long tea from
Indonesia called black pearl it's good
mellow teeth good for a Monday anybody
has any questions you're welcome to ask
them I'll be logging it off soon I've
got a lot of work to catch up here and
tomorrow starts our tastes the people's
tea tasting tour so that's tomorrow at
noon and I'll be back here at 2:00 Holly
just be kind of extending my
presentation from noon and then on
Wednesday I am doing our next
installment of the Constitution study
group so that's Wednesday at 2 p.m.
there were all these same channels and
I hope that you are enjoying your time
and the weather whatever you are getting
out or getting some Sun here in Vegas we
are enjoying some really incredible
weather it is not even 80 degrees here I
think and perfectly sunny in the middle
of the day in the middle of the desert
in the middle of the summer well so I
have been getting out and enjoying some
Sun if you can't tell it's been good I'm
grateful I'm grateful for everything I
am grateful for you I'm grateful for
this opportunity to share my heart and
with all the the hope and aspiration and
intention of inspiring you to see your
own power of love and your own power of
doing better even simple things even
small simple things go go eat some new
food you never eat before that could be
a very powerful experience for building
apathy in this community so if that's
the only call of action that I can
provide for you today please yeah go go
try some new style of cuisine
hopefully it's a small business and you
can actually connect with the owner of
that business that is so incredible have
some conversations ask them about the
heritage ask them about their food ask
them about how you can better support
them how you know you might be surprised
with how how good you feel after an
experience like that so yes with that I
am going to sign off thank you so much
for joining me today to talk about
dignified hospitality and how we can
bring more dignity to the foodie and to
our communities have a great week

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