All In Your Bizz w/ Reka & Los

Funk at the Door

• Los & Reka • Season 6 • Episode 2

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Your nose decides faster than your stomach. We start with a simple craving for lasagna and run straight into a wall of parking-lot funk—sour, gassy, sewage-strong—and that one whiff sparks a bigger conversation about how senses shape our choices. From whether to trust a restaurant that smells off to the clever ways places try to mask problems with plug-ins, we break down the quiet cues that either build trust or wreck it on the spot.

We also step into a new barbershop as walk-ins, scan the cuts, and confront the art of the graceful exit. That moment—when you see a crooked lineup and still hear “I got you next”—teaches a lot about making quick, self-respecting calls. Then we pivot to why some of the best tacos and plates of extra-meat greatness live in the loudest corners of the city. The line is long, the energy is messy, and the food is unforgettable. Risk isn’t always reckless; sometimes it’s measured by the smell of the grill, the hum of regulars, and the look of a plate that tells you someone is cooking with care.

Along the way, we celebrate the rituals that protect joy: the sweet tea test you can see and smell, the “victory is mine” chorus after that perfect bite, and the simple rule that clean signals equal good outcomes. If you’ve ever turned around at the curb, finessed a polite escape from a bad haircut, or driven a little farther for food that’s actually worth it, this one will hit home. Listen, laugh, and then tell us the rule you live by when your senses and your cravings collide. If this resonates, subscribe, share with a friend, and leave a review to help others find the show.

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Welcome to the show where real talk meets real life — unfiltered, unapologetic, and always full of truth. Reka and Los bring you honest, down-to-earth conversations that hit home. On All in Your Bizz, no topic is off limits. From love, family, relationships, and business to personal growth, trending issues, and community matters — we keep it raw, relevant, and relatable.

💬 This is a no-judgment zone, where you can laugh, learn, and reflect without fear of being misunderstood. Reka and Los create a space where voices are heard, stories are shared, and everyone’s perspective matters.

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SPEAKER_00:

Sometimes sometimes you may have like a urge or you know, like a taste, you know, something I got a taste for a burger, I got a taste for some jerk chicken or whatever. And I had an experience that I need to talk about. Okay, so I was going, I couldn't decide what I wanted to eat. And then I was like, okay, there's an Italian restaurant. I can go have some cheesy lasagna. It'll be good and garlicky and all the things. So driving up to the Italian restaurant, pull up and just the smell of funk just punched me in the face. I mean, boom, beat me on a whole new level. The rhythm is the basic, the basic dribble. I don't know how, but yes, it was funk. It was disgusting. It was like you wanted to throw up in your mouth. It was like uh sour, no, sewage, meats gas, meat sour. It was all the things. And so now it's in your nose, now it's in your mouth, and then you decide like, is the restaurant smelling like this? Or what was killed? Or what what what is that smell? And everybody has the same look outside when they get out of their car. So you everybody's looking at everybody like y'all smell that? And everybody's like, Yeah, you smell it. And so, like, yeah, it makes you question, do I want to spend money over here? Like, do I want to eat anything? Because then what if they say, hey, what if they boil the lasagna noodles in the swamp water that you smell, and then your food tastes like the swamp water?

SPEAKER_01:

Wait a minute, did you okay? You saying how funk it was, how funky it was. Did you go in there?

SPEAKER_00:

And I did. Um wait now, don't judge me. Didn't you eat a whopper a couple of years ago for Burger King? And when you pulled up, I think you didn't even go in. You pulled up to the drive-thru and you could smell the don't put me out there, but did you eat it?

SPEAKER_01:

I don't remember.

SPEAKER_00:

Did you okay? I remember, and you ate it, but you threw it away, but you ate a couple of bites. No, because it was it was stink. It was so stink.

SPEAKER_01:

You know how those restaurants be where you pull up and you can't leave, they got trapped you in there, yeah. And the only thing you could do was just get to the window and pull off. No, you could only pull off at that point. Oh, yeah. Yeah, so I'm like, man, I'm stuck in here. We looking at each other. I was babe, is that you?

SPEAKER_00:

It was sorry.

SPEAKER_01:

I'm looking at you. Sorry. Your stomach was messed up.

SPEAKER_00:

I'm sorry.

SPEAKER_01:

We can't even get out the line.

SPEAKER_00:

No, it was the it was the most disgusting thing. There was another restaurant, it was a hibachi restaurant that I used to love going to. The food was so good, but it had that same smell in the bathroom. And they tried to wait a minute.

SPEAKER_01:

Now, this is second, second, third time. So the smell don't stop you now.

SPEAKER_00:

I guess it's gonna because my thing is that if it's like sewage outside or but the restaurant didn't smell like that. It was when you went into the bathroom and they had like plug-ins in every outlet, they had the little push-up stick-up things, they had stuff. They even had like the air fresheners that hang from your car mirror hanging up in there, like it was that bad, and they knew it. And I'm just like, nobody can pour some bleach down the drain or something. I don't know. I don't I don't know what you can do about that.

SPEAKER_01:

Some you gotta call the city because those those gas they need to call the county and the state. Yeah, that's bad. That's a serious problem.

SPEAKER_00:

It's disgusting.

SPEAKER_01:

You know what? I mean, but some things you'd be kind of questionable about it, and then you gotta make that decision. You gotta make that decision. Am I gonna go or am I gonna not? So I went in a barber shop one day, and for some reason I had to go to a barber that was not my usual barber hybrid, but I um I decided to go. Okay. Anyway, I go in there, you know, they got the jams playing, whatever. And I go in there, and first you gotta look around, you know, like can see who's doing hair and see what they're doing. So you just walked in. Right. So I was a walk-in. So I seen this one cat in the corner, you know, like he like he was cutting hybrid, you know. I said, okay, let me try. Um he was cutting somebody, so I got a little bit closer. Man, I got closer to that dude's wig, and I'm looking, and I'm I said, Man, this dude must have just got a barber school or something. Like it had patches and everything where his lineup was crooked. I could see that from the door. When I I mean not when I not at the door, but when I got closer, and then um I was sitting there for a minute, and then that's when the decision-making process happened. So, what you do? You got up and ran out? No, so I sat there, I was like, he's like, I got you next. I was like, all right, bet. I was like, Bet. No, you didn't. And then I was looking at my phone and I said, This dude, like, he was lying. I said, Damn, like I can't. And I had to go somewhere important. Like, I was like, you know what? I was like, you know, um, yeah. It said, you know what? Hey, what time y'all close? That's what I said. Y'all close when? I said, okay, I'll be back. You know, I gotta I got a call, I gotta make, you know, I gotta dip out. But what time? It said, and your name again? I went to those lengths, but he ain't about to be.

SPEAKER_00:

I thought that person is listening.

SPEAKER_01:

Yeah, he ain't about to mess up my wig and all. But sometimes you have to make those decisions like right then and there. And it can be a funk smell that make you change your mind. It could be somebody's skills to make you change your mind, you know. But sometimes you gotta just make that decision.

SPEAKER_00:

Sometimes you do. You have to make a decision, a split decision. You know, split your wig.

SPEAKER_01:

But I tell you what, if I ever smell that smell again, when I pull up to a restaurant, yeah, I don't think I want to chance it.

SPEAKER_00:

It's yeah, it's it's not that serious.

SPEAKER_01:

Was it good though?

SPEAKER_00:

It was decent, yeah. Would I go back? Yeah, I'm just gonna be back. Probably would if it were delivered and I didn't have to smell it. Like, yeah, that that was a turnoff.

SPEAKER_01:

You know, it'd be funky when you get that smell in your car and you gotta ride like about five, yeah, about four or five minutes. It'd be stuck. How the funk get in the car?

SPEAKER_00:

Yeah, I don't know. And I uh yeah, uh yeah. But sometimes people risk things. I saw something that was funny. Um, when it says when you have to go to the hood to get the good chicken and you dodging bullets and drive-bys and all of that. Sometimes you have to risk it all for some good food. What? Sometimes, no, like them taco trucks, them uh them taco trucks. Hey, the taco trucks that go hard with the extra meat, yeah. And they shooting and fighting outside, selling drugs, selling pit bull puppies, all that. Yeah, sometimes you gotta do what you gotta do for the uh for the food.

SPEAKER_01:

Why is that? Why is the real good, good it's in the not so good, good, good locations?

SPEAKER_00:

I don't know. I don't know. I think that that's the the the novelty of it all. Like this the exciting part. Like, okay.

SPEAKER_01:

Is that part of the taste?

SPEAKER_00:

Yeah, this part of the experience. You know, dining is an experience, so everything is takeout. It's a behind a window that has like bulletproof vet bulletproof glass and and and uh what's those wires or the uh bars? You put your money in a little change cup and it turns around, like it's an experience for sure. Because I mean, who wants to go to a place that's all nice and they greet you when you walk in and the chicken is bland, you know?

SPEAKER_01:

So you want bullets and grease dripping off like this food is the yeah, yeah.

SPEAKER_00:

No, okay, yeah, tell me, but that's okay.

SPEAKER_01:

That's okay. Well, decisions, decisions, decisions. Decisions that we have to make.

SPEAKER_00:

Decisions that we make, yeah.

SPEAKER_01:

Oh, okay. Does that can we get a song with that? Do you have a a song after you finish eating that chicken or that pork chop or that neck bone or that turkey leg and it's good, and you had to dodge all them. Do you have a song? Yes, at the end of that food I do, and what it what would it be?

SPEAKER_00:

Victory is mine, victory is mine, victory today is mine.

SPEAKER_01:

So the victory came.

SPEAKER_00:

I told that chicken from the chicken.

SPEAKER_01:

Get behind.

SPEAKER_00:

Victory today is mine, it's finger licking, it's oh that chicken is victory. Yeah, I mean, it's it's it's part of the experience. That's all I can say. And don't let them have good sweet tea. I'm talking about good sweet tea, not that lifting like you put it on on the stove and you put like 10 tea bags in there, and then you put the sugar in there while the water is still hot so that the sugar can turn into a syrup-like consistency, and then you pour it into the container with some slices of lemon, or even add some peach to it, and then you dispense. I feel like I'm at spoken word.

SPEAKER_01:

But how can you tell?

SPEAKER_00:

You know, because grind, because when you drink some tea and you're crunching on sugar, that's the worst.

SPEAKER_01:

But you know, you know how you know, like the the for show way you can tell if it's sweet or not, right?

SPEAKER_00:

What?

SPEAKER_01:

When you looking through that glass, oh when it's dark, you can't see through the other side. You can't see through.

SPEAKER_00:

You know, this is going like, oh, who made the tea?

SPEAKER_01:

If you get drinking some tea and you can look from one side to the other, yeah, it ain't sweet.

SPEAKER_00:

So you take a long swig, a long pull, and you go, you can smell it.

SPEAKER_01:

Listen, you can smell it.

SPEAKER_00:

It smells sweet, it's sweet. This smells like this. And then you have to ask, who made who made the tea today? Oh, that was me today. And people take the crack. And they'd be proud. That was me today. Yeah.

unknown:

Yeah.

SPEAKER_01:

People take credits.

SPEAKER_00:

They do. I would be proud too if I had some balm sweet tea. Okay. Peach lemon sweet tea. I'm about to make me some right now. So, whatever decision you make, make sure it's great. Yeah. All right. We all in your beds. Peace.