Hey, you got to try this listeners. You can find every episode on Apple Podcasts, Spotify, or

YouTube. And Prime members can listen ad free on Amazon Music. Hey, everybody, welcome. I'm back.

And so you got to try this podcast. It's with me, Large. It's also with a gentleman named Ian Becker,

who's usually behind the ones and twos, but I'm filming this week again in Chicago.

So Jacob, he's the guy who helps out with Rubbin is racing.

He's a producer for that, has graciously sat in and has been recording for me while I'm here.

I had Mike Kedek on.

I don't know when it's going to drop either last week or two weeks ago. And then this week I'm following up with another one of our employees here in the Chicago office with Ohio State. What's going on, my man? Dude, I'm fired up. Yeah. I saw you with the race yesterday and you were like, I love the way that you fucking ran with food content. Is it something that's a heavy lift? You kind of ask me about it. So then I came in today to the office and you're doing something absolutely stupid with the darts thing.

And I called stupid because I wasn't very good at it. But it's actually pretty cool little thing to watch. And so I was like, why don't we talk about food for an hour? And you're like done. Why the fuck wouldn't I? I mean, food's like my favorite thing on earth, obviously. But also I hate to, you know, suck your dick here, but I judge a lot of just some

content, like what pops up on my for you page on TikTok or whatever. And it's like, okay,

I see large talking food all the fucking time. Because when it comes across my, you, you have

some sort of knowledge. Like, how did you get so well-versed in talking about food? Yeah. So I will tell

you that, like, we've only met each other on a couple of, like, glancing things, but obviously

we know a little about each other's backgrounds just because of other content that we did.

So I started, do you know I started on Wall Street? Yeah. So I was a Wall Street guy forever. And I was one of those guys that had to take customers out a whole lot. And because I was a $2 broker. I didn't work for a house at the beginning of my career. And I worked for a guy, you know, 9-11 blog I write? Yeah. Yeah, my father-in-law. So I, he was the guy that I was working for when I first started. He got wiped out at 9-11. But the point that I'm getting at is I had an expense count everywhere in New York City because I worked for these places. And even when I left him, gone on to work for like J.P. Morgan and Citigroup and stuff like that, the world was my oyster. But what we wound up doing instead of going after, you know, all these different cuisines, we got into this rut where, hey, I want your business tape. Come with me to the same steakhouse. Not the same steakhouse. Let's go a strip house this time. And we'll go porter house for whatever, cream spinach, blah, blah. So I was one of the first guys that was like, let's do a little something different.

I had a buddy I was doing business with.

His name was Sherrod.

And I was like, why don't we go get a backs waxed and then go eat Brazilian?

Like, you know, as if we were getting Brazilians and an A Brazilian.

And he loved it so much

that we wound up having like a stronger relation. Nothing makes you closer to a guy than getting

waxed together. Yeah, yeah. So it was one of those things. And then I just was like, man, I can

...