* this is an automated transcript, please excuse any typos!
[00:00:12] Carmen: Hey, fryda
[00:00:14] Fryda: hey Carmen. Do you know what I was thinking about the other day? What? Viandas. You know what, yeah, I mean, I've been thinking about them too.
[00:00:23] Carmen: No coincidence, right? Oh, no coincidence at
[00:00:25] Fryda: all. When I just mentioned the word viandas, just though. I feel so Cuban. And I guess it's because it's something that like is a part of your kitchen.
It's a part of what you eat. It's a part of your entire conceptualization of food when you're cute. When you're Cuban right keyword there Cuban.
[00:00:47] Carmen: Okay. Right. So there are other people who use the word viandas. We have found many other definitions. The Argentina is use it to describe any food that you package up and take with you to go the Spanish, use it to describe any food.
Really, honestly, the Puerto Rican's also consider some things that maybe some Cubans might not consider it to be viandas. So what are beyond
[00:01:08] Fryda: this viandas are generally. Root vegetables that you have to cut. To prepare. And the whole cooking to prepare thing is more of a pattern that Carmen and I noticed in all of these root vegetables that we mentioned.
So the vegetables are either indigenous to Cuba or were brought over. Some of them were brought over shortly afterwards by Africans. And so what are some viandas, just to give you all like solid exams.
[00:01:39] Carmen: We have , which is yam or sweet potato. We have bad-ass bass potatoes, Yuca, which some people call the Yucca.
It's more like Ghazala Galarza, which would be squash or think pumpkin. And even sometimes you can consider a blood panel, not bananas, but plan teen
[00:02:01] Fryda: hold on. Our whole definition is not okay. Since, when have you seen a blood tunnel growing under the ground? When
[00:02:11] Carmen: that's true, that doesn't happen. So anyway, so it's any vegetable that you have to cook to eat, I think is what we've derived.
We aren't, we're honing in on our observation of what, like
[00:02:23] Fryda: we have this conversation, we're still trying to work through the universal definition of a vianda and it turns out it's not universal at all. It turns out you might ask some folks and they might consider it one thing or the other, but you know, who does think they have a perfect definition of.
echo read is basically cuba’s Wikipedia. And do you know, some was the last time we use echo red. We used it when we were describing the different kinds of communist institutions.
this is content that the Cuban government and the Cuban regime has created. That can be. Visited to hear what, like, what is the Cuban regimes take on the world, lo and behold, a whole entire article on beyond us,
[00:03:11] Carmen: the regime aside enough, people are like, this is important enough that we need to, you know, have resources around it or, you know, however way you want to look at it.
[00:03:20] Fryda: Is this a big deal that people know that this is not a Wikipedia. That is the breadth of the Wikipedia that we know. It is only going to focus on Cuban things. So like it has to have an article on beyond us and they outlined like an overarching definition of being. A
[00:03:40] Carmen: VM that has , which has a lot of water, obviously, because it has more water and it's more starchy.
It has less nutrients. It is also supposed to be , which is large, big. Um,
okay, so let's start just, okay. So it says at the end it had to go switch our starches and also Anthony knew what
[00:04:05] Fryda: the fuck. This is. They have anti-nutrients Carmen, that's also an anti nutrient. Something that, something that if you eat it, actually like, it actually interferes with your absorption of nutrients, but usually anti-nutrients can be dealt with by, by sprouting or by cooking.
Yeah. Yeah. Yeah, there are anti-nutrients in potatoes. Like we know we're not just
[00:04:29] Carmen: gonna buy 10 nutrient
[00:04:31] Fryda: ones. You don't have to, you don't have to know that,
[00:04:34] Carmen: like you hear about nutrients, but why would you ever want to know about the anti-nutrients that's link being anti world peace. Oh, watch that. Nobody anyway,
[00:04:47] Fryda: nobody, but I guess these vegetables have defense mechanisms to be like, don't eat me.
[00:04:53] Carmen: I don't know why, but I heard one time somebody said that you can eat potatoes,
[00:04:57] Fryda: that you can eat raw potatoes. I don't know. Obviously I didn't try that. That sounds, I don't think so. I don't think so. I feel like maybe you can eat it, but I think maybe the ratio of anti-nutrients to nutrients, it'll be a negative potato, like, you know, positive, negative charge.
That would be a negative potato. So another thing that, and those are according to echo, Ecuador is better. So that us, which is perishable. They'll spoil easily. Uh, you know,
[00:05:25] Carmen: that goes against everything that I know about viandas,
[00:05:28] Fryda: because I always knew viandas were just there in the beyond data in your kitchen forever.
[00:05:34] Carmen: Exactly. It's not part of decoration obviously. Cause nobody would say that viandas or pretty per se, but at the same time, it's, it's a staple of the overall aesthetic of Cuban health. You got to have a VM data
[00:05:46] Fryda: somewhere. You know what I feel like doing, like, I don't have a vendetta right now.
Like I don't neither and neither do you, but like there would be money. There would be nothing. No, not here's the problem. Like it, it would take me a lot of work to find some Malanga where I am. It would take me a lot of work to find Yuca work. And then I would have
[00:06:08] Carmen: to pay a bunch of money for them too, which is hurts my soul because I know that viandas was supposed to be.
[00:06:14] Fryda: For anyone listening. And this is for some reason, your first episode, first of all, have patience with us. Second of all, I'm sorry. Second of all, we talk about being Miami girls and all of that, but we are not in Miami. Both of us are not, not currently. And so when we're talking about our access to these kinds of vegetables, I know that you can find them elsewhere in like so-called ethnic stores, even as we consider it such a staple of Cuban culture, that it actually was a surprise to learn that a lot of viandas are indigenous to Cuba, like actually
[00:06:45] Carmen: we have all of these things that we consider inside the bubble of Cuba entity to be super Cuban.
Right. And then they actually not originating at all from Cuba. For example, case in point the Cuban center. Didn't even come from Miami, came from sample and
[00:06:59] Fryda: yeah, spoiler alert. If you did not know the end of our episode on the Cuban sandwich, please listen to it. It's still worthwhile. It's not the only thing we discuss.
And then we go and make an episode on. And syucar cane was not indigenous to Cuba, but let me talk about the beautiful viandas that have been in Cuba for ever so underrated. So some that get the Cuban viandas. Are you. Imagine how delicious Yuca with mojo tastes. It's like
[00:07:33] Carmen: boiled to perfection in that starchy goodness with that more whore
[00:07:39] Fryda: and it's chewy too.
[00:07:41] Carmen: chewy, but it dissolves in your mouth. Oh, and you know what? I personally don't mind the strings. I actually kind of liked the strings. I feel like it makes the food interactive and it makes me feel good. I've
[00:07:53] Fryda: gotten. Yeah, I got quite used to the strings and because everything else is chewy, it's just part of the experience of having Yuca.
So if you ever see some like slabs of long potato, like substances covered in some sauces at a Cuban party, you go for that, you grab that and use that. That's like at least a third of your plate. Oh yeah. A hundred percent. Yeah. A
[00:08:13] Carmen: hundred percent. Yeah. Bear with me. But I feel like Yuca has the actual solid of the Yuca.
And then it also has like a small film that covers all of it. If it's boiled and like presented correctly and that film around the yuca. Do you know what I'm talking about? Like, yeah. Yeah. It's a little bit more common in the middle and like a little bit more fluffy on the onset. Yes. That particular fluffiness on the outside.
That is my favorite. That blend of texts. I am so happy thinking
[00:08:42] Fryda: about it. I also love seeing Yuca because you can get so giant. If you're going to pick up Yuca at the store, you're going to see Yuca the size of my arm, and you're going to just like pick it up and it's going to look like something from another planet and you're going to make dishes out of it.
You got on the outside. When you look at it kind of resembles like a. Oh, yeah. Yeah, like a little bit like a tree bark. And so you do have to work pretty hard to appeal these things and get them prepared and ready to go. When we were actually talking about the Cuban sandwich, there were some literature that we read that the so-called first Cuban sandwich was actually made with casaba bread and casaba would be like cassava, which would be kind of like a yuca.
[00:09:26] Carmen: that that bread was more like a flat bread, more than. I imagined that they didn't really have much to rise with.
[00:09:32] Fryda: I think so. I think it was kind of like a nice little chip. Speaking of like the one way that I've seen Yuca creep into the world outside of Miami is in Yuca fries.
[00:09:44] Carmen: Yeah. Oh my God. You got fries every time I see you.
Good friends on the money. I get it. And people are like, Carmen, that's a weird choice. And I'm like, what do you mean? I'm Cuban? That's the most natural choice.
[00:09:54] Fryda: Usually for some reason, there's like some like lime cilantro sauce that you can dip it into. And then it's just perfection.
[00:10:02] Carmen: Obviously I have a love
[00:10:03] Fryda: affair with you.
Step one, you cause amazing stuff too. Yoga is amazing. Like it's just, it's just, we love world. You
[00:10:09] Carmen: guys amazing. You know, it was on the apocalypse, you got some easy, you know, that's
[00:10:14] Fryda: how it goes. Like these things, even though they're somewhat perishable, I consider them to be just very recently. And
[00:10:21] Carmen: imagine that probably Cubans think that anything that spoils within a year is perishable.
[00:10:26] Fryda: Right? Cause it's just like your tomatoes are not going to last as long as your yukata's. Absolutely not another viandas that's indigenous to Cuba is my Langa
[00:10:37] Carmen: manga NA. With the plant, which is actually post those. Okay. Cubans also call post those my language. But when I'm talking about that, we talking about my Langa,
[00:10:48] Fryda: the equitable outside of Cuba.
Like some people will call a lot of different things my longer, and that just makes things more confusing. Like on the one hand, there's one thing. Malanga cocoa, cocoa, yam. And another thing is Malanga Tara. This is going one step too far for me, because I am only aware of Malanga is one thing. I know my Langa mostly in like puree and fritter style foods.
You have like
Things are like crisp, crispy Malanga bits and they taste amazing crook kind of like croquettes, like critters, but that's the word Fred or see ya. Yeah. And then is kind of like mashed potato, but even more mashed, I would say
[00:11:38] Carmen: it's more like blend, not quite blended, but almost
[00:11:41] Fryda: blended my language. I think that if you're not an expert at, beyond.
You might confuse it with you. Like it might be hard to identify, but I would say one of the differences is that Malonga can sometimes be a little hairy and also it's shaped as far as I know it isn't as long as you guys Malanga is a little more bulbous. So it's a little bit sweet and a little bit nutty.
One of my
[00:12:08] Carmen: personal favorite Britt is . Everyone tells me that my favorite snack as a little kid was . And, you know, I'm going to own that. I want you to picture little tiny Carmen eating a Oneonta, like stuffing her face with a one Yaddo like, is it a
[00:12:27] Fryda: hole? Has it been cut for you? Or is it one whole bone yet though?
So from what I
[00:12:32] Carmen: understand, it would be boiled for me and then placed into a bowl and then I would be given a spoon and then I would just eat it. Is
[00:12:39] Fryda: it white boniatoor is it orange? boniato. Damn. And that is, uh, that is, uh, that's that's Cuban boneyard though, right there. Sometimes
[00:12:48] Carmen: I would ask for a butter and salt for my is known as sweet potato, but then I also know Bonetto to be white.
[00:12:57] Fryda: like the white boniato. And that way, barnyard is a Cuban Bonnie though. And the other one is ñame, which is yam. And they're sometimes called binoato dude. Are these definitions just like intersect?
[00:13:10] Carmen: I don't know, Spanish, if that's one of those things like Lehman, right? Where like the, both the yellow and green are Lehman, but then in English it's Lyman less.
[00:13:19] Fryda: I think this is a big, broader category. The one thing that we can say about like the indigenousness of boneyard though, is that the white boneyard though is the one that's indigenous to Cuba. And that's the one that Carmen was enjoying with the white inside and reddish purple-ish brownish outside. Yeah.
It's, it's beautiful. It's kind of like splotches. I think it's a bit hairy too. And this one, this one's a bit oddly shaped. Like it's kind of like. Yeah.
[00:13:49] Carmen: That's
[00:13:49] Fryda: how I like it. It's kind of like lumpy space princess. When you think about it, because it's like a little bit purple on the outside, just the one.
[00:14:01] Carmen: to be a yoga room, but I have to be born over Gilenya Alto. Oh my God. It's so bad
[00:14:10] Fryda: folks. If you do not know what lumpy space princess says, go watch adventure time. We need to make a bony anthro lumpy space princess, or basically like a conscious like princess Veneto. Jessie, can we do that? Yes. Yes.
But if anything, I'm going to like, copy paste that and draw little arms and little eyes on it and it's going to flow. And so Cubans and what do we do with Boniatos you boil them? Like I know. I mainly have eaten them, just like boiled and with like some salt and oil on them. Like, honestly, Pretty boring, but it not enough for Carmen that's for sure.
That's for sure. I know there they've been worked into awesome folks. Now don't let her tell you that. Okay. They're worked into . So like we've already talked about Yuca and now we're talking about Barnato and when you mix both of them, you can make Banuelos, which is like a wonderful dessert that's in the shape of an eight crispy on the outside, somewhat fried.
Almost like a donut in the shape of an eight that's made out of . So it's gluten free,
[00:15:26] Carmen: right? Yeah.
[00:15:28] Fryda: Clue and free donut.
[00:15:31] Carmen: get together and have a B.
[00:15:33] Fryda: Yeah. Yeah, yeah, yeah.
[00:15:37] Carmen: Okay. Everything we're talking about right now is gluten free. So knock your socks.
[00:15:42] Fryda: This is pre wheat society. pre-Colombian pre wheat. So next up on the list, y'all have heard of this one.
It's called corn. So. I know. So, you know what, I don't think we have to say too much about corn, honestly, like corners of yucanda next corn is a B on that next honestly, like if we were Mexican, this, this would not be right to do. Like, we would have to spend a whole seasonal
[00:16:07] Carmen: episode. Yeah. A whole season on corn, a hundred percent corn, but I last for Cuban and we're talking about viandas.
[00:16:14] Fryda: Yeah. A couple of things that we make with corn tamales, tamales, and okay. Moving on. No, no, wait, hold
[00:16:23] Carmen: on. No, that's not true. We make one of my favorite dishes with corn. It's called harina.
[00:16:28] Fryda: Yeah, harina. Of course.
[00:16:30] Carmen: I love harina with and a little bit of, um, salsa de tomate, because of course, why not?
[00:16:37] Fryda: So adeno that, you know what we're talking about?
It's kind of like grit, but it's kind of like polenta it's made of
[00:16:42] Carmen: corn. It's like yellow corn meal cooked, slow, cooked for a really, really, really, really, really long time. And by the end of it, you get something not quite as thick as polenta, but not quite as ready
[00:16:54] Fryda: and. So I'm glad that you mentioned the texture, because if you don't eat your Adina immediately, And you just let it sit.
No, it's going to turn into one lump. Like it turns into the shape of the bowl. And my mom used to tell me that her brother used to always wait until it hardened and he would just throw it in her face.
[00:17:19] Carmen: Why are Cuban brothers so bad? Oh my
[00:17:21] Fryda: God. That is how, like the concept of the solidification of. S has stuck in my mind because I have those visuals.
So I think that's corn. So that's mine, that's corn. And then last but not least on the list of, O G Cuban viandas squat.
[00:17:41] Carmen: Squash
[00:17:43] Fryda: school. So squash would normally just be called Calabasa, but even though it's called Calabasa, it's like all forms of squash and pumpkin. Yeah. I
[00:17:52] Carmen: mean, I remember one of the biggest, like this is culture shock, right?
Like one of the weirdest things is like coming home from school and asking me. For help with homework or something. And then being like, I need to draw and then my mom draws the wrong thing and I'm like, no, but I meant pumpkin. And she's like, I don't know what that is. What do you mean this orange, pumpkin thing?
Like, we don't have that. I'm like, oh, I need to draw zucchini. And they're like, what the fuck is wrong? zucchini and it finally, after a while it would be like Calabasa. Okay. Got it. But a pumpkin and his Luchini are both squash and they are
[00:18:22] Fryda: not. And you know what, I know how you say your mom drew the wrong thing, but she drew the wrong thing.
According to this perspective of more Northern America. And also like, not just Northern American perspective, but this idea that like you were probably drawing this for Halloween. And it was probably the typical yellow pumpkin, which isn't as tasty as a lot of the other squashes. And there's so many amazing squashes, even in the U S that we don't appreciate as much, unless you're like a kind of sore.
I do appreciate that. Actually, Cubans are very familiar with all sorts of different weirdly shaped caliber.
[00:18:57] Carmen: And I love that. They're just like, all of them are gone Alessa and you never really, you just know which one you're talking about
[00:19:03] Fryda: somehow. Yeah. Why are we not specific with anything? First of all, the fact that we're literally saying Colossae and not just saying viandas right now is wild, but anyway, we'll get to that later.
Right here, we are celebrating all of these viandas that came from Cuba, we're going to celebrate the viandas that were added by African enslaved people who came over against. And brought with them plantings and Yami. If we were Mexican, we had to do a whole season on corn. And if we were Dominican, I feel like we had to do a whole entire show about blah, blah.
[00:19:38] Carmen: I cannot imagine a life without blood and was like, if I have to be born in the next life and I am born into a culture that doesn't have blood thinners and I just want to go back, like I want to do.
[00:19:49] Fryda: I don't want it don't want it. I love that. My understanding and my familiarity with planting, isn't just limited to the bananas that were like mass producing Costa Rica or Hawaii, but even in the banana
[00:20:03] Carmen: world, there are actually like, I think over 170 varieties of bananas, like
[00:20:08] Fryda: as fruit, like we're not allowed to get into them because of this episode is about viandas.
But I so want to get into all of those bananas and. Plantings and banana banana varieties. They're leaning to get into that. Let's put that on the shelf for another season. We're going to add that to the list. We're going to add some point. We're going to be like, what are we talking about? Won't be like, it's going to be plowed on
[00:20:31] Carmen: or what do we
[00:20:33] Fryda: do now?
And then we're like, we know viandas. No, but it's true. Look, last but not least, which is yam, which is like, what's the yam, the powers that. Yum. Yum. Yum, yum. Yum.
yummy yam. So yams, a
[00:20:53] Carmen: lot of people know yet. As a thing, but at least in the U S but not that many people know yuca on this, you know, they live in a big city or something like that. But so imagine that all of the VNS got together and then they were like, we need to have all the on that convention. Right.
And then they did that. And then we called it
[00:21:11] Fryda: uh, is the dish, a Jaco is a pre-Colombian dish and it has. Like all of the viandas's it has the indigenous viandas's later on when Africans came, it incorporated the African viandas. And of course, beyond, beyond us has a ton of meat in it as well. And all of those meats also represent different culinary cultures that appeared in Cuba.
Oh, yeah, apple is what my family would call. Like, like, it's the kind of food that could raise you from the dead, because it is a beautiful combination of soul. So many flavors, it's the kind of dish that you simmer forever and ever, and ever, and you can make it in a large, large pot and serve it to the whole community.
One of the things that I appreciated a lot about. Watching cooking shows that would go to other countries is noticing their version of a hackle, like noticing many, many places have a kind of communal big soup that you cook forever in a big, big pot in the center of the community. And it has like the scraps.
Of all sorts of things and it's delicious. And you also enjoy it in community. Outside of Cuba, there are a variety of stews that are like a Jaco in some places they actually call it Jaco. And in other places you might know it as sancocho. And I'm willing to
[00:22:39] Carmen: bet if we go even further than that, that we could apply the same concept to many different stews that other peoples make.
Why? Because it's something big that you can make in large batches and it will feed a lot of people. And then also it's actually quite nutritious. I
[00:22:51] Fryda: love today. To death. And some of my favorite things is just like, not knowing what I'm going to pick up on the next spoonful. Like, not knowing whether I'm going to get a green Platano it's like Mr.
Yellow Platano or am I going to get a little bit of Malanga, you know, or can I bite a little bit into that? Nice cut of corn? Will it be squash? Will it be
[00:23:16] Carmen: squash so many possibilities? How will we ever know
[00:23:20] Fryda: by trying it was making me so hungry. Yeah. And here's the thing. This episode has a little too much nostalgia, doesn't it?
Because we're here talking about all of these things. That we either don't have that much access to we haven't incorporated into our everyday lives.
[00:23:42] Carmen: So Frieda and I don't live in Miami. And I know that a lot of Cuban culture lives within the bubble of the Miami ecosystem. It's quite nostalgic for us because we left Miami, but I would also argue.
That I don't know. When was the last time I heard someone of our generation use the word beyond us in a serious casual context. So I almost feel like viandas as a word, there's just a lot to talk about there, viandas. So something you would listen to your mom say that she's going to go pick up from the store.
It's not something that our generation really uses. It's not a word that we use as often.
[00:24:21] Fryda: Because our conception of what are the various food groups is far more defined by like the FDA food pyramid than this kind of category. Right? Like we're thinking that stubbles and we're thinking, what are the specific vegetables?
What are specific fruits? What are specific starches and wheats? I think that Carmen, you said something like if you go to a restaurant and they were to just serve you viandas and you'd be like, whoa, Yeah. And if there were just to say viandas, that's it that's entirely acceptable for like the
[00:24:52] Carmen: restaurant and someone and someone comes up to you and then they're like, here's this dish.
And then they list off 20 different ingredients and like the five different sauces in there. And they're all highly specific. And. All of this stuff when nobody comes over and they're like, you know, this is a plate of beyond us enjoy, you know, that's just not, I think that the nature of is so much more like intimate, familial, more community-based the more
[00:25:16] Fryda: metropolitan that you become, like the more access to foods and vegetables outside of your region and foods and vegetables outside of season that you gain access to.
And so it's not as much part of your culture to just reach for the. The durable viandas that you just have lying in your kitchen because, you know, you can always make something with it viandas us
[00:25:36] Carmen: live in this sort of Twilight zone. Right? So like we've all obviously gone through various different viandas and define who, what exactly they are and got into detail about what they feel like, what they look like and all of those details.
But in truth, when we say VNS, we mean. And specifically one of them at the same time, and we know exactly what we're talking about when we're talking to each other. If I'm talking about beyond, as a general concept, you would know Frieda. And if I'm telling you that I'm making a hackle, then you would know exactly what should be on this.
I'm asking for, you know what I'm saying? So I feel like it's kind of like this weird, unclear area that also requires a level of understanding
[00:26:14] Fryda: each other. Well, it's like a decile, you know, when your mom will come in this. So basically this is something that parents do a lot in Cuban. Parents do a lot. I bet many of you can relate to this.
They're asking for something. They want you to pick something up from somewhere. And instead of telling you exactly what it is and where to pick it up, they'll point in a general direction and say, give me the thing and you have no idea what thing it is. But you are expected to try hard to figure out what that thing is because they are not going to get more specific than that.
And that will be on us as like to exactly.
[00:26:49] Carmen: Yeah, exactly. And, uh, VMs are in this, all of vegetables so that no, I remember sitting down as an adult, sitting down with my mother to exclusively and specifically ask her the question, mommy.
What vegetables did you feed me when I was little? And she would say specifically viandas,
[00:27:16] Fryda: that it's like getting the answer vegetables basically.
[00:27:19] Carmen: Yeah. But specifically potatoes, like have some sort of root vegetables of some sort from an American perspective. You're like, well, that's basically.
Vegetables, you know, you think of vegetables and you think of the more nutritious ones, you know, the broccolis the carrots, the spinach, the kales, all of those things. And for your mother to be like, of course we eat vegetables, are you stupid? We ate, we had this. And you'd be like, okay. Yeah.
[00:27:44] Fryda: And yet I think that we're not taught in school.
Just how nutritious some of these viandas actually can be like, when you think about sweet potato, sweet potato is now. The best like food that you could possibly eat, or it is considered like a ha like a super one of those super foods, highly nutritious foods. And you know what that is? It's obvious.
It's obvious. It's obvious going on where like
[00:28:11] Carmen: millennial Cuban or gen Z Cuban comes home and is like, mommy, you can have sweet potato. And then the mom is like, again,
[00:28:25] Fryda: Yeah, that's it. That's how the conversations go. So it seems as though
[00:28:31] Carmen: if you're Cuban and you're of our generation, you feel like either you never ate vegetables growing up or you ate them and they were being.
[00:28:42] Fryda: Yeah, VNS have been such a huge part of Cuban cuisine and Cuban culture and like probably archeological history forever.
And so we bring it into our language. So we found the that actually had viandas in them. But this one is our favorite.
[00:29:06] Carmen: I have heard that mostly it, when I trip over my own feet. And then someone next to me is like, almost as if I was carrying yams and dropped one and tripped over it, but obviously not, you know, I'm tripping over my.
[00:29:17] Fryda: Yeah, like pick up the boniato, you have to list on the floor that you just tripped on. Yeah, just silly.
[00:29:22] Carmen: But it's also like, it's almost like a culinary spot. It's kind of like when you sneeze and you're like, I chew and someone's like, bless you. It's like you trip when someone's like, like you have to say it. Like, if not it's, I don't know. Bad luck. I don't know. Vector drew. I don't know what happens to you.
Like it can like walk homes to get you. I don't even know.
[00:29:39] Fryda: I cannot wait to see the visuals for this school, because it's just going to be like a big boniato that someone just tripped on. Cause that's like the only way, that's the only way you trip. We know because there's too many vendors in your house.
So let that be your new year's resolution
[00:29:56] Carmen: special. Thanks to all of our patrons. Lauren Gianni, Christine D Derek, Ryan, Jose, Susan Selia, Catherine Lauren Kelis. I'm already Kristen. Sarah. I've got in on Josh, Jason, Yvette, and Jesse. We love you to death. We would also like you to holler at us on all social media at beacon, easy pot.
If you want to send us an email, we are, I think you do some . Us out unopened. See, we've got an NFT up for sale in crypto, and we also have a merch store. We hope that you will continue to support us and we'll see you at the next one. Take it easy
[00:30:32] Fryda: on that. I'm so happy. We did a viandas episode, take it easy.