71dine
71dine, the podcast that invites you on an immersive journey through the heart and soul of southern Colorado. Whether you're a seasoned local or a first-time explorer, join us as we savor the rich flavors and craft lasting memories together. Welcome to where southern Colorado's captivating narrative unfurls through its vibrant people, rich culture, and delectable cuisine. Join us as we delve into the tapestry of this extraordinary region, one episode at a time, celebrating the people, the culture, and the food that make it truly exceptional.
71dine
Dr. Taco: Part I
Get ready for a delicious journey of discovery as we converse with the fascinating Dr. Taco, a man who seamlessly blends careers in medicine and food like a perfect salsa! As a fervent foodie and a practicing medical professional, Dr. Taco's intriguing life story is a spicy blend of passion, dedication, and delicious flavor. From his early days learning to cook in New Mexico to pursuing medicine in Guadalajara, and eventually running successful restaurants in Mexico and a food truck in the U.S., Dr. Taco's tale is sure to inspire you.
In the second part of our chat, we'll get into the nitty-gritty of running a food truck and how it differs from a traditional restaurant. With insights shared by our guest, Dr. Taco, we bring to light the flexibility that a food truck offers, the tight-knit community it fosters, and the unique challenges it presents. Discover how this booming business model is changing the culinary landscape, allowing restaurant owners to cater at events and reach a wider audience. Tune in to understand the importance of adaptation and multi-tasking in small businesses, and don't forget to sample the delectable flavors of Dr. Taco's food truck on your next culinary adventure!
UGLY PEOPLE, put YOUR HANDS DOWN. You wanna throw down? Go and put your hands up. Stop the party now. Go and put your hands up. One listen up loud and clear Because we got the little something to put in your ears. Step two raise those thumbs up aside. I have a feeling we should be dealing.
Speaker 2:With the facts, we're stripping from the ceiling.
Speaker 1:In fact, step three is so wack SIDE, You're listening to Joe. Hello there. And the 7 One Dine Podcast.
Speaker 3:This is Joe and this is the 7 One Dine podcast. I am so excited to bring this episode to you. It is part one of, maybe, a three part series. Definitely a two part series, because you can't have a part one If you don't have another part. So part two definitely coming. Would there be a part three? Maybe not. That being said, I had a chance to sit down With Dr Taco, and I refer to him as Dr Taco With the utmost respect. This is a fantastic story. I couldn't believe it when I heard it. I'm so excited to bring it to you. So, without anything else, without any housekeeping, I'll bring the housekeeping to the end Because there is something I wanna mention about an event this weekend, but I will be back after we hear part one Of Dr Taco.
Speaker 3:The original Dr Taco. Yeah, what got you interested in food to begin with?
Speaker 2:I've always. I mean, we're all interested. So growing up there's three boys, single mom. She worked, so we like to eat.
Speaker 1:We're in New Mexico, Italy.
Speaker 2:So we just learned. All three of us Learn how to cook from a young age.
Speaker 3:So kind of a necessity Is the mother of the invention, type thing.
Speaker 2:Kind of yeah, she would leave the ingredients and we'd put it together.
Speaker 3:You ever put together anything with your siblings and go? We messed up something.
Speaker 2:We've thrown meals out, right, yeah, we've messed it up bad.
Speaker 3:I suspect you've also made stuff that was good and said to each other Okay, if we added this or we did this, you know it would turn out my brother.
Speaker 2:Ozzie and I. We're both doctors. We studied down in Guadalajara. My mom had a barbecue recipe that we really liked and we saw another one, so we put it together and came up with this amazing barbecue sauce. Actually use it in the truck.
Speaker 2:In the truck, yeah, for our burritos. And when we were studying we actually bottled it, oh. And so they got into a few markets down in Mexico, guadalajara, and all the school, the university, I mean, we were always carrying ice chest with jars. Sure, sure we would fly. It got to a point where we just had to make a decision do we go with the barbecue or do we keep studied medicine? Because we can't do both, right, so we kind of put that on the shelf.
Speaker 3:And studied. So you're an MD and is there a specific field, emergency? And then your brother.
Speaker 2:He is family practice. Family practice okay, he lives out in Maryland.
Speaker 3:In Maryland. Yeah, so I'm from that area, oh, okay.
Speaker 2:Yeah, it's a Bayesian city there. Oh yeah, I live in Maryland in that area.
Speaker 3:Yeah, growing up my family would always get crabs and I didn't like crabs but I never tried them. And then I finally tried crabs when I was out here funny enough. And then I was like dang it, I missed out on so many years you know, a good crab, yeah, a good crab Fresh. Yeah, and then out here you'll have people make crab cakes, but they look like little hamburger patties out there it's like it looks like meringue.
Speaker 2:Yeah, you know, and it has nothing to do with what we see here.
Speaker 3:So then, when did you stop practicing?
Speaker 2:Well, we moved back to the States. So I grew up in California, moved to Wailahara in 94 for medical school and with the idea of studying, coming back and, you know, doing my specialty and not here, I met my wife and ended up staying 20 years. So in Wailahara I had a little clinic and went on and then I got an offer to go down to Playa Lo Carmen to work in an ER down there. So we went down to Playa Lo Carmen 2002, I believe and looking for something for my wife to do and it was like why don't we open up a restaurant so you can rent the restaurant while I'm in the hospital? And we had our first born was the baby then? So that's where we started thinking about what we would do and the name and whatnot, and sure, and we came up with Dr Taka.
Speaker 3:Oh duh, yeah, I just put that together, gotcha.
Speaker 2:And so it was a restaurant. It was a restaurant. Yeah, we ended up having three brick and mortars down in Playa. We were down there for 10 years. Yeah, and it was fantastic. I mean, rachel Ray went down and filmed us. I don't know if you're familiar with the chef, jacques Pepin.
Speaker 2:He has cooking shows and he's just tons of books. He had a vacation house down there and would go down there about every two, three months, you know, sometimes every six months he'd go down there. One of the first things he would do is he would pop down into our restaurant, go into the kitchen and cook with us.
Speaker 3:Oh, very cool.
Speaker 2:Yeah, and he loved our shrimp burger, and so he has permission to put it in his latest cookbook and our shrimp burgers in his latest cookbook.
Speaker 3:That's awesome Fast food, my way it's called. Yeah, I'll have to.
Speaker 2:I have the book here. I'll show it to you, take a look at that.
Speaker 3:Yeah, it's fantastic.
Speaker 2:And does it give you a?
Speaker 3:credit it does Like it does yeah.
Speaker 2:Yeah, yeah, very cool and just cool things like that. You know, food and Wine magazine did a little write up on us and travel books and Lonely Planet and whatnot, so it was really successful down there.
Speaker 3:Yeah, very cool.
Speaker 2:Fast forward, 2010, 11. We decided to move back to the States and get our kids educated we have a boy and a girl and we closed the restaurants and moved back here. And that's when I retired from medicine and did more corporate health and wellness coaching and teaching.
Speaker 3:Did you move from Mexico to Colorado?
Speaker 1:No, Initially moved to California, because that's where.
Speaker 3:I grew up.
Speaker 2:Oh right, right, you know. So I had friends there and had some connections there. Sure and familiar. Yeah, I volunteered there with a fire department as a firefighter paramedic. Very cool, did some things there, but it's just not the same place I grew up. It's just. California had changed so much, so much. So just thinking of where we would want to move, colorado was always kind of at the top of the list that I have brothers on these coasts that didn't really want to go there.
Speaker 3:Yeah, I'm allergic to humidity. Okay, I don't think it's a real medical condition, but I think it is.
Speaker 2:Yeah, no, yeah, you wouldn't enjoy a lot of carbon in the summer, man Crazy hot. Crazy crazy hot yeah, a human, I mean 90 summers of humidity. Yeah, you just got to get comfortable always being wet.
Speaker 3:Right, yeah, yeah. It's funny, though, that you say that I was. I volunteered at a fire station in Virginia. Now they didn't run like the Kelly system or anything. They worked eight to five, Monday through Friday, and then the volunteers did the overnight and weekends. So a very different system. But it wasn't like here, it wasn't privatized, it was all through the county and the fire department yeah so no one ever got a bill for their ambulance ride.
Speaker 2:Well, this one in particular was City of Sierra Madre. Ran it In conjunction with the county. Oh, very nice, so yeah there was no bill sent to the patient or for calls or whatever. So it was a really nice service and it was in a city that was small enough to where it was a crazy busy.
Speaker 3:Right.
Speaker 2:But you still got some good calls and you still were able to help and do your thing.
Speaker 3:I was at the busiest station at the time in Virginia.
Speaker 2:Wow.
Speaker 3:And it was just like my son's in paramedic school. Okay, right now he was a snow patrolman. Nice Went off of a jump during his private time, you know, and what we think happened was he misjudged the landing need himself in the face, you know, broke some things, he was airlifted out and I think that's where he thought, man, I could do this.
Speaker 3:So he became an EMT and then now he's in paramedic school so yeah, but he loves it, but he, you know, it's one of those things where you don't want anyone to get hurt. But, he wants more trauma. You know a lot of the stuff. There is altitude sickness, or you know breathing. You know, every now and then you get the twisted ankle, the broken leg. But yeah, he's, that's where his passion that she, you know, is.
Speaker 2:That's very cool. Before going to medical school with the paramedic school and all that, I wanted to be a flight medic.
Speaker 3:Oh very.
Speaker 2:Yeah, love skiing. So I did some ski patrol stuff and I just really I really wanted to do that and then I just I just fell in love with medicine and ended up going that route.
Speaker 3:So you, so you did. You start the food track here in Colorado. We did.
Speaker 2:Okay, yeah. So, like I said, I had done some, some health and wellness coaching, private coaching, corporate coaching and education and things like that, Although I did see a need, for it is like I don't want to go down that rabbit hole again because it just sucks up your time and it takes you away from the family. So I said, why don't we just do a food trip, do Dr Taco up here? We don't want to do the brick and mortar just yet and see how that goes and we're able to do it with the family.
Speaker 3:So it's my wife, my daughter and myself that that run the food, yeah, so you get that family time and then you can also say no, I'm not going to run the food track or I see all the food truck events you know that you can be part of and so it's nice to. I'm sure it's nice to write your own schedule.
Speaker 2:Oh, absolutely. Without a doubt, it gives you a lot of freedom, something that we didn't really have before. With the brick and mortars and me being in the hospital, we were just running crazy.
Speaker 3:I bet yeah, and taking that time away from family. You don't want to miss out. So the food truck. So when did you start that?
Speaker 2:Three. It's going to be three years in April.
Speaker 3:And the response has been fantastic yeah.
Speaker 2:Yeah, fantastic. The community has been great. They've really accepted the concept. They enjoy the food and our flavors, so it's something different to the area. So it's been really great. A lot of catering and weddings which blew us away.
Speaker 3:Really oh, yeah, yeah. So you park the truck and their wedding venue. That's awesome yeah.
Speaker 2:I mean I told my mom about it. She's all what A food truck at a wedding. People are crazy, she says. But I mean it's just been great. It's, you know, and God knows, the community and a lot of people here, and there's just been very well received, which is awesome.
Speaker 3:Yeah, I went to the best of the West Wings Fest, okay, and that's where I first got to see the small group of the larger group. Obviously, I just plugged it in the quadratic formula and it checks out. The food trucks in it. Even last night at Avenue 19 and talking to Christina, there go fish.
Speaker 2:Do you?
Speaker 3:have any sevens, everybody that's in that. Those pots support each other and the friends. Are you seeing that? I saw that at the best of the West. You know people people who had this food truck were going to this food truck and saying, dude, how did you make this? They're like, hey, come on in, I'll show you what I was doing. Do you feel that as well?
Speaker 2:It's since the beginning. Even before I opened the food truck, I got on some of the pages, the groups, facebook groups and whatnot for food trucks and started asking questions and everybody was just super helpful.
Speaker 3:Yeah.
Speaker 2:Just very welcoming. I mean absolutely 100%. And, like you said, you go to these different events and we all exchange food and we all you know hey, I got this event that I can't go to. Do you want to take?
Speaker 3:it. Yeah, that's about it.
Speaker 2:Collaborate that way with scheduling when you can. It's been awesome. It's been a really good community.
Speaker 3:Yeah, when I was at that Wings Fest it was interesting to see food trucks but then also restaurants who focused on Wings, but then also restaurants that they had Wings on their menu and everybody was just so. It didn't seem yeah, it was the best of the West Wings Fest, but everybody was cheering the winners. It didn't seem like a competition?
Speaker 2:Yeah, I mean obviously it was, but it wasn't like that mean like how could they get picked? We've done a few events like that, where they it's kind of a competition, you know, yeah, and it's the same atmosphere. It's everybody's trying each other's and how do you do this and how do you do that, and at the end you know cheering for each other and whoever wins, and it feels more like a collaboration than a competition, which is cool.
Speaker 3:Yeah, I saw people you know just kind of hanging out in the background and you know this food truck would win you know best sauce or best wing. And I heard people chatting who were also with their food trucks or restaurants and they'd say that's who I voted for, you know. And it was really, really cool to see. And then Flighty Fowl. They're the first food truck I talked to.
Speaker 2:He's a cool guy.
Speaker 3:Yeah, he's super cool.
Speaker 2:He and his wife. Both of them yeah.
Speaker 3:They've been in business for a month and won the wing of the event and I just thought, man, just to have that I mean you started this for a month and to get that recognition from your peers and from the people who are tenders. It's got to be motivating. Do you take the food truck out? Do you take it out in the wintertime? We do.
Speaker 2:And unless weather gets a little dangerous you know, icy roads and things like that, or when it gets crazy windy, then we'll make a decision not to go. But for the most part we run all year long and then, you know, take our vacations here and then take a. You know, in January we're taking a couple of weeks off to go down to Mexico.
Speaker 3:City Sure yeah.
Speaker 2:So which it's nice that you have that flexibility and you're able to do that. But for the most part we'll run all year and if you guys want us there, we'll be there.
Speaker 3:Yeah, I was talking to Christina last night and I said you know she was talking about you know, december you can have a 70 degree day. It's odd in Colorado Springs I said, yeah, one time I, me and somebody, we were golfing the day after Christmas, you know, so warm and so to be able to take that, that food truck out. And it's also got to be not motivating, it's got to be rewarding to be able to take your food to where the people are, where there's going to be 100% and there's a few, since we've done both the brick and mortar and the food truck.
Speaker 2:Both have its advantages and disadvantages, obviously, you know. But to have to always attract to your location, you got to always be innovating and coming up with crazy things. And coming up with things to keep people coming in with the food truck. You're taking it to them, you know. So it kind of not eliminates it completely, but it really helps out, you know, and some of these events can get crazy busy. Sure, you're the balloon festival and the rodeos and you know, oh yeah, what's that thing oh Colorado city.
Speaker 3:Yeah, the frontier days, frontier days yeah.
Speaker 2:And then you're going to be able to go to the old Adam Pueblo. I mean, there's an infinite amount of work, of work and location.
Speaker 3:Yeah 100%, yeah, 100%. So do you watch the weather during the week and you're like, hey, I don't.
Speaker 2:I don't because it changes so crazy More of my life days, but I don't. I mean it just this weekend, you know, friday, saturday were freezing and cold and snowing and then yesterday we were 68 degrees.
Speaker 3:Yeah, yeah, I was telling other folks that I meet with, especially with food trucks. I've driven to work with the heat on, went to lunch with the air conditioning on and drove home with the heat back on, absolutely, and that's so. With comparing the restaurant to the food truck, what are some? What do you no-transcript Love? You know the difference between the two. With regards to the food track is a meeting.
Speaker 2:I mean, I'm sure you meet all kinds of you yeah, in both you you meet especially with food. You know food is the way to people's hearts. They say so. So you really make some great connections and meet a lot of great people. But with the brick and mortar you don't have the advantage of being able to Schedule and choose your days off and things like that. So you're pretty much always open with the brick and mortar.
Speaker 2:Oh right with the food truck, you have a lot more flexibility, a lot more flexibility to choose where you go, when you go and If you need to schedule time off, you could do that. Yeah with the brick and mortar. You can't close it. For two weeks you got to staff it and they do a good job.
Speaker 3:Yeah, and make sure that, whoever you leave in charge, it's going to be the same as as if you and your wife were there, correct?
Speaker 2:I think that's the biggest advantage that I've seen is the flexibility of schedule.
Speaker 3:Yeah, and then obviously the people.
Speaker 2:The people, yeah, the overhead. You know you don't have these outrageous rents that you're paying for. Staffing For brick and mortar obviously is a lot more than staffing for if we took. If you need to staff, I'm lucky enough to do with my family, so we don't have that that issue there.
Speaker 3:Hello.
Speaker 2:Enjoy it. They do they. I mean it's. It's a love hate sometimes when we're busy. I'm done right, you know, but but they see the advantages and they love what we were doing and what we've created, and it's something that we have Been able to create together and grow together. And the idea is to franchise dr Taco, so they see the end goal in sight. So it's, it's nice.
Speaker 1:It's a bigger plans? Yeah, it's a bigger?
Speaker 2:Yeah, it has. Obviously. It's days, you know, when it's crazy cold outside and you're out there working and and and you're busy, or the worst part, when you're busy, it's awesome, but the downtime, yeah, no, when it's not busy and you're waiting for.
Speaker 3:So it's downtime. You got a little flurries, it's cold and you're like, oh man, but that stuff goes away when you're, when you're cranking it out you don't even feel it.
Speaker 2:Yeah, you get in your, your mode and you know kind of in your space and you just start flowing and everything just going and there's a lot of moving parts, even though food trucks are small. You go inside and you see everything that goes on in them. It's crazy. We Do a lot with a small space. A lot of these food trucks out there turning out the most amazing food at a such a small space.
Speaker 3:Yeah, it's commendable. Yeah, it's very impressive for sure. This came out of a 100% truck and I can't remember who it was. They did a a chicken and waffles Wing and I was just like Wow, this is it. And it had like a spicy Maple syrup alright but what was cool was they had Like little kids coming up with their, with their parents, and all they wanted was the waffle and they were more than happy to.
Speaker 3:Crank out these waffles? Yeah, for sure it's. It's a unique Community. You know you have the restaurant community and I'm sure everybody's kind of involved, but then you have this like sub community, yeah, of these food trucks and the support was just impressive and let me tell you, some of these restaurants now are seeing that and they're starting to open up their food trucks for catering and events.
Speaker 2:I know Pac one Indian food off of Academy in Nassan Blouse. They just bought a food truck. The Indian restaurant by Academy in the few. No more going to or going 25 over by. I forget the name of the cross street there, but there's a, an Indian food restaurant that's been there for a long time Urban, urban, tender. They just got a food truck and go out of the tacos. Just got a food truck, so they're starting to see this community and want to be a part of it, and yeah, it's it's interesting, it's neat to see.
Speaker 3:I promoted concerts For, for the radio stations I worked at, and you know you need you need the venue, you need the artist, but then you need medical, you need contracts, you need insurance, you need this and this and this. You know, I'm sure I can't remember what Christina calls like the great food truck Explosion, but everybody saw that movie chef and then thought, hey, I could do a, a food truck. So what are you gonna do?
Speaker 1:You're gonna laugh, tony, cause got a taco truck. Yeah, I was so just when I heard your voice.
Speaker 2:I was like that's what I want to do, but there's so much that goes other so much into any, any business I believe in any, any small business, any entrepreneurial tell you that there's so many moving parts to any business and I'm sure you know it as well with your ventures that you got to be able to Kind of shuffle around and then be a comedian and put different shirts on, different hats on and and. Because there is a lot of moving parts to it and and I think a lot of people, a Lot of people didn't really realize and kind of jumped into it. I and we're seeing some open, some closed, but even the three years that I've been here we've gone from I believe it was 200 plus food trucks to over 500.
Speaker 3:Yeah. Yeah, that's a quite a big jump.
Speaker 2:It's a huge jump. It's more than doubled in two years, especially after pandemic. I think a lot of people didn't want to deal with the brick and mortar and the hassles that that brought and, like I said, this has a lot of flexibility and a lot of chefs Fernando, for instance they're opening up their food trucks and going that route.
Speaker 3:Yeah, and especially during the pandemic. You know you're in your food truck, I'm outside with a mask, you know. So we don't really have to worry about yeah.
Speaker 2:When everything else was closed, we were able to operate.
Speaker 3:And then, yeah, and what did all the restaurants do? They were doing, you know, finally allowed to do pick up or to go or delivery. So, going back to what you said about that food being the connector, that's really why I started 7-1 Dine is. You know, I'm not a big fan of review sites because one person is upset and then, it's you know, but like I visited a place in Canyon City, they've been open 70 years. What can I say? How many stars.
Speaker 2:That hasn't been said. 70 years, you're still open, and so I wanted.
Speaker 3:I always wanted to share the stories you know and have people like I'm not going to say here's the best taco, here's the best pizza, here's the best Chinese. You can just set that for yourself, I want them to go and try.
Speaker 3:You know exactly. And what better than the story. You know, if I went up to someone and said, hey, what do you think about climate control? They'd be like, oh, I don't want to stick around for this, but I just, in a conversation that happens organically, you know, I say, hey, what's your favorite restaurant? And they say, oh, let me tell you about this place. And they're so proud to tell you about it because they love it and exactly, whether it's a food truck or restaurant, these people really are welcoming you into their home. I don't have anything against you know chain or you know those large conglomerates, but I just I love, I focus solely on the independence and the reason is, yeah, the service, the food, the quality, the passion, but also it's, it's part of them.
Speaker 2:The journey, the story behind it, yeah.
Speaker 3:Nobody really has a story at. You know, whatever restaurant is a chain. I met Ricky at Rock City Cafe. He started at 16 years old washing dishes at Bambino's. So you know, in the progression there and now he's running his own place. I mean, look at you, md. Then you just, well, let's start this restaurant and we'll come here and like, okay, now a food truck. I mean, those are the stories, those are the things that you know. I want to get people to understand because I think, like when I was doing concerts, I couldn't get the bigger names to come down here because they didn't want to pull anything away from Denver. So there is so much culture and the people here, like I found out there were mafia ties in Pueblo bootlegging and I would have never known that if I hadn't.
Speaker 2:Big time in that scene down there. One of my best friends has a restaurant down there called La Forqueta da Masi. It's a Northern Italian cuisine. He came up from Playa del Carmen as well. He was an executive chef at one of the big resorts down there, and boy the stories he tells me about Pueblo.
Speaker 3:Oh, I bet.
Speaker 2:Yeah, and even in his restaurant you go down into the basement cellar and he's got like secret passage. Oh yeah, is it like a tunnel that goes this way? So I've never gone that way, I don't blame you. Yeah, I don't even go either.
Speaker 3:Yeah, but it's just wild man, amazing. And there were Al Capone ties and you know I had a restaurant down there, I am's pizza, and he's like hey, if you want a story, come see me, which I will. But in his reaching out to me in Instagram he said you know, my grandparents started this restaurant first pizza place in Pueblo and the reason they started was the mob said to his grandfather if you don't stop your bootlegging business, we're going to kill you. And that to me would be a big motivator to find another line of work.
Speaker 2:For sure.
Speaker 3:But it's just the stories that I run into. You know, when I was selling advertising, doing marketing for reference, I that's, it's. It's got to be more than just hey, we're open, here's what we serve, because there were so many stories behind it how they got there and you know, you got a 30 second commercial.
Speaker 2:You can't tell that story.
Speaker 3:No, no, no, no you can't and you know it didn't want to. That's why I put on the website. If you don't see a restaurant you love on here, it's only because we haven't been there. You know there's. I wanted to make sure that people understood. I'm not leaving anything out because it's poor or it's negative.
Speaker 2:Yeah, and and I mean it takes time to do this and there's so many out there, you know you can't get them all at once, yeah.
Speaker 3:You kind of go from there and yeah. I was telling Christina last night I thought it would take six months for restaurants to start reaching out to me, and it was probably a month and a half.
Speaker 2:Oh, that's awesome.
Speaker 3:But this restaurant told hey, you got to talk to this guy and you know I don't want anything. I don't need discounts or free food or gift certificates to give out. It's just something that I'm passionate about. I just want to, you know, share those stories and to meet you and like to MD and, and you know, california, to Mexico, then back.
Speaker 2:And it's just you know.
Speaker 3:I figured that's a good place to stop, because two reasons One, I'm the producer and two, it would wet your appetite to come back next week. No pun intended, as I mentioned earlier, but a housekeeping actually not housekeeping, it's just an informational promo whatever you want to call it an invite on behalf of 719 truck fest. 719 truck fest. I'll be out there Saturday 11 to two, that's 11 am to 2 pm at 5410 East Woodman Drive. So again, thank you so much to Dr Taco. Thank you all for listening and tuning in, visiting the website. Keep an eye out. I'll be announcing when that next episode from Dr Taco comes out, but it'll definitely be Thursday. So until next time?
Speaker 1:Where can you find the 719 podcast? Well, you can find the 719 podcast wherever you look for and find podcasts. Don't forget to visit us online at 719.com. Ugly people put your hands down. You want to throw down? Go and put your hands down. Stop the party now go and put your hands up. One listen up loud and clear because we got the little something to put in your ear. Step two raise those thumbs up aside. I have a feeling we should be dealing with the facts which dripping from the ceiling.
Speaker 1:In fact, step three is so wack Psych.