{"version":"1.0.0","segments":[{"startTime":46.59,"endTime":107.13,"body":"Welcome to Chefs Without"},{"startTime":46.59,"endTime":107.13,"body":"Restaurants. I'm your host,"},{"startTime":107.16,"endTime":110.7,"body":"Chris spear. On this show. I"},{"startTime":107.16,"endTime":110.7,"body":"have conversations with culinary"},{"startTime":110.73,"endTime":113.58,"body":"entrepreneurs and people in the"},{"startTime":110.73,"endTime":113.58,"body":"food and beverage industry"},{"startTime":113.61,"endTime":118.17,"body":"working outside of a traditional"},{"startTime":113.61,"endTime":118.17,"body":"restaurant setting. Today I have"},{"startTime":118.17,"endTime":122.49,"body":"Clark Barlowe, and before we get"},{"startTime":118.17,"endTime":122.49,"body":"going, I want to give a little"},{"startTime":122.49,"endTime":126.33,"body":"disclaimer. We're going to talk"},{"startTime":122.49,"endTime":126.33,"body":"a lot about foraging today. Carl"},{"startTime":126.33,"endTime":129.48,"body":"is going to talk about cooking"},{"startTime":126.33,"endTime":129.48,"body":"and eating some things that have"},{"startTime":129.48,"endTime":133.83,"body":"some toxins in them. He talks"},{"startTime":129.48,"endTime":133.83,"body":"about making a poke berry juice."},{"startTime":134.4,"endTime":137.07,"body":"He also talks about some"},{"startTime":134.4,"endTime":137.07,"body":"mushrooms that you have to cook"},{"startTime":137.07,"endTime":141.78,"body":"to get the toxins out. He is a"},{"startTime":137.07,"endTime":141.78,"body":"trained professional. I don't"},{"startTime":141.78,"endTime":144.6,"body":"want you just going out there"},{"startTime":141.78,"endTime":144.6,"body":"picking and cooking random"},{"startTime":144.6,"endTime":147.72,"body":"things. This can be very"},{"startTime":144.6,"endTime":147.72,"body":"dangerous, you could even die."},{"startTime":148.2,"endTime":152.58,"body":"So this is just my disclaimer to"},{"startTime":148.2,"endTime":152.58,"body":"say please, please, please make"},{"startTime":152.58,"endTime":156.9,"body":"sure you know what you're doing."},{"startTime":152.58,"endTime":156.9,"body":"Okay, so, Clark is a seventh"},{"startTime":156.9,"endTime":159.9,"body":"generation North Carolina and"},{"startTime":156.9,"endTime":159.9,"body":"who grew up hunting ginseng with"},{"startTime":159.9,"endTime":163.5,"body":"his grandfather. He was formally"},{"startTime":159.9,"endTime":163.5,"body":"trained as a chef at my alma"},{"startTime":163.5,"endTime":167.01,"body":"mater Johnson and Wales"},{"startTime":163.5,"endTime":167.01,"body":"University. After massages at"},{"startTime":167.01,"endTime":170.25,"body":"the French Laundry and elBulli"},{"startTime":167.01,"endTime":170.25,"body":"followed by positions that shape"},{"startTime":170.25,"endTime":173.22,"body":"has Kyle and Clyde's Restaurant"},{"startTime":170.25,"endTime":173.22,"body":"Group, Clark refined his"},{"startTime":173.22,"endTime":176.67,"body":"expertise for preparing and"},{"startTime":173.22,"endTime":176.67,"body":"respecting ingredients. Wall"},{"startTime":176.67,"endTime":178.65,"body":"chef owner of heirloom"},{"startTime":176.67,"endTime":178.65,"body":"restaurant in Charlotte, North"},{"startTime":178.65,"endTime":183.18,"body":"Carolina from 2014 to 2019."},{"startTime":178.65,"endTime":183.18,"body":"Clark's supported over 70 small"},{"startTime":183.18,"endTime":186.06,"body":"businesses and producers"},{"startTime":183.18,"endTime":186.06,"body":"throughout North Carolina while"},{"startTime":186.06,"endTime":188.49,"body":"supplying the restaurant with"},{"startTime":186.06,"endTime":188.49,"body":"only North Carolina based"},{"startTime":188.49,"endTime":192.3,"body":"ingredients. After selling"},{"startTime":188.49,"endTime":192.3,"body":"heirloom in December 2019 and"},{"startTime":192.3,"endTime":194.76,"body":"moving to his new home in"},{"startTime":192.3,"endTime":194.76,"body":"Oregon, Clark is carrying this"},{"startTime":194.76,"endTime":197.37,"body":"vision forward as he works to"},{"startTime":194.76,"endTime":197.37,"body":"increase knowledge about how to"},{"startTime":197.37,"endTime":199.74,"body":"bring the beautiful work of"},{"startTime":197.37,"endTime":199.74,"body":"mother nature to your table"},{"startTime":199.77,"endTime":203.49,"body":"while respecting every potential"},{"startTime":199.77,"endTime":203.49,"body":"part of each ingredient. On the"},{"startTime":203.49,"endTime":206.82,"body":"show, we obviously discuss"},{"startTime":203.49,"endTime":206.82,"body":"foraging. Let's talk about"},{"startTime":206.82,"endTime":209.73,"body":"cultivating mushrooms"},{"startTime":206.82,"endTime":209.73,"body":"transplanting ramps to the west"},{"startTime":209.73,"endTime":214.92,"body":"coast and snail farming clerks"},{"startTime":209.73,"endTime":214.92,"body":"currently attending law school"},{"startTime":214.95,"endTime":217.14,"body":"and we talked about how we might"},{"startTime":214.95,"endTime":217.14,"body":"potentially combine those two"},{"startTime":217.14,"endTime":221.55,"body":"fields such as in an area like"},{"startTime":217.14,"endTime":221.55,"body":"food and farming policy. And"},{"startTime":221.55,"endTime":224.55,"body":"again, we do talk about cooking"},{"startTime":221.55,"endTime":224.55,"body":"some interesting things like"},{"startTime":224.58,"endTime":228.84,"body":"Polk berries. A couple episodes"},{"startTime":224.58,"endTime":228.84,"body":"back I released my what is a"},{"startTime":228.84,"endTime":231.36,"body":"chef episode with Clark. So if"},{"startTime":228.84,"endTime":231.36,"body":"you haven't checked that out,"},{"startTime":231.39,"endTime":235.14,"body":"please go back. I think it's two"},{"startTime":231.39,"endTime":235.14,"body":"or three episodes back that way."},{"startTime":236.01,"endTime":239.88,"body":"And as always, I love to connect"},{"startTime":236.01,"endTime":239.88,"body":"with my listeners. So find me on"},{"startTime":239.88,"endTime":242.91,"body":"Instagram at Chefs Without"},{"startTime":239.88,"endTime":242.91,"body":"Restaurants. And if you go to"},{"startTime":242.91,"endTime":245.88,"body":"chefs without restaurants.org"},{"startTime":242.91,"endTime":245.88,"body":"You'll find links to all of our"},{"startTime":245.88,"endTime":248.52,"body":"most popular things like the"},{"startTime":245.88,"endTime":248.52,"body":"free Facebook group where we're"},{"startTime":248.52,"endTime":251.49,"body":"helping other food entrepreneurs"},{"startTime":248.52,"endTime":251.49,"body":"build and grow their businesses."},{"startTime":251.85,"endTime":255.03,"body":"You can sign up for our"},{"startTime":251.85,"endTime":255.03,"body":"newsletter and enter your info"},{"startTime":255.03,"endTime":258.15,"body":"into our database, which helps"},{"startTime":255.03,"endTime":258.15,"body":"personal chefs caterers and food"},{"startTime":258.15,"endTime":261.81,"body":"truck operators get more gig"},{"startTime":258.15,"endTime":261.81,"body":"leads, and the show wouldn't be"},{"startTime":261.81,"endTime":265.23,"body":"possible without our sponsors."},{"startTime":261.81,"endTime":265.23,"body":"So the episode will be coming up"},{"startTime":265.26,"endTime":267.93,"body":"after a word from this week's"},{"startTime":265.26,"endTime":267.93,"body":"sponsor the United States"},{"startTime":267.96,"endTime":272.52,"body":"personal chef Association. Over"},{"startTime":267.96,"endTime":272.52,"body":"the past 30 years, the world of"},{"startTime":272.52,"endTime":275.55,"body":"the personal chef has grown in"},{"startTime":272.52,"endTime":275.55,"body":"importance to fulfill those"},{"startTime":275.55,"endTime":279.27,"body":"dining needs. While the pandemic"},{"startTime":275.55,"endTime":279.27,"body":"certainly upended the restaurant"},{"startTime":279.27,"endTime":282.72,"body":"experience, it allowed personal"},{"startTime":279.27,"endTime":282.72,"body":"chefs to close that dining gap"},{"startTime":282.93,"endTime":286.17,"body":"is central to all of that is the"},{"startTime":282.93,"endTime":286.17,"body":"United States personal chef"},{"startTime":286.17,"endTime":290.31,"body":"Association, representing nearly"},{"startTime":286.17,"endTime":290.31,"body":"1000 chefs around the US and"},{"startTime":290.31,"endTime":294.24,"body":"Canada. You SPCA provides a"},{"startTime":290.31,"endTime":294.24,"body":"strategic backbone to those"},{"startTime":294.24,"endTime":297.48,"body":"chefs that includes liability"},{"startTime":294.24,"endTime":297.48,"body":"insurance, training,"},{"startTime":297.51,"endTime":301.5,"body":"communications, certification"},{"startTime":297.51,"endTime":301.5,"body":"and more. It's a reassurance to"},{"startTime":301.5,"endTime":303.93,"body":"consumers that the chef coming"},{"startTime":301.5,"endTime":303.93,"body":"into their home is prepared to"},{"startTime":303.93,"endTime":307.74,"body":"offer them an experience with"},{"startTime":303.93,"endTime":307.74,"body":"their meal. USPTA provides"},{"startTime":307.74,"endTime":310.29,"body":"training to become a personal"},{"startTime":307.74,"endTime":310.29,"body":"chef through our preparatory"},{"startTime":310.29,"endTime":313.77,"body":"membership. Looking to showcase"},{"startTime":310.29,"endTime":313.77,"body":"your products or services to our"},{"startTime":313.77,"endTime":316.71,"body":"chefs and their clients."},{"startTime":313.77,"endTime":316.71,"body":"partnership opportunities are"},{"startTime":316.71,"endTime":324.12,"body":"available. Call Angela today at"},{"startTime":316.71,"endTime":324.12,"body":"1-800-995-2138. Extension 705."},{"startTime":324.6,"endTime":331.83,"body":"Or email her at a PR a t h e r"},{"startTime":324.6,"endTime":331.83,"body":"at OU spca.com for membership"},{"startTime":331.86,"endTime":335.07,"body":"and partner info. Hey, good"},{"startTime":331.86,"endTime":335.07,"body":"morning. Welcome to the show."},{"startTime":335.07,"endTime":336.21,"body":"Thanks so much for coming on."},{"speaker":"Clark Barlowe","startTime":336.239,"endTime":337.829,"body":"Oh, thanks so"},{"speaker":"Clark Barlowe","startTime":336.239,"endTime":337.829,"body":"much for having me. It's a real"},{"speaker":"Clark Barlowe","startTime":337.829,"endTime":338.819,"body":"pleasure to speak with you."},{"speaker":"Chris Spear","startTime":338.939,"endTime":340.649,"body":"Yeah, I'm looking"},{"speaker":"Chris Spear","startTime":338.939,"endTime":340.649,"body":"forward to talking to you. I"},{"speaker":"Chris Spear","startTime":340.649,"endTime":343.919,"body":"think we're maybe going to dive"},{"speaker":"Chris Spear","startTime":340.649,"endTime":343.919,"body":"into some foraging and wild"},{"speaker":"Chris Spear","startTime":343.919,"endTime":345.929,"body":"food. I think our conversation"},{"speaker":"Chris Spear","startTime":343.919,"endTime":345.929,"body":"will probably head in that"},{"speaker":"Chris Spear","startTime":345.929,"endTime":346.949,"body":"direction a little bit."},{"speaker":"Clark Barlowe","startTime":347.039,"endTime":349.739,"body":"Oh, well, that is"},{"speaker":"Clark Barlowe","startTime":347.039,"endTime":349.739,"body":"my wheelhouse. So yes, yes."},{"speaker":"Chris Spear","startTime":349.949,"endTime":353.339,"body":"So let's kind of"},{"speaker":"Chris Spear","startTime":349.949,"endTime":353.339,"body":"start with your culinary"},{"speaker":"Chris Spear","startTime":353.339,"endTime":356.009,"body":"backstory. How did you get into"},{"speaker":"Chris Spear","startTime":353.339,"endTime":356.009,"body":"food and cooking?"},{"speaker":"Clark Barlowe","startTime":356.879,"endTime":360.359,"body":"Yeah, so that was"},{"speaker":"Clark Barlowe","startTime":356.879,"endTime":360.359,"body":"that was quite some time ago. I"},{"speaker":"Clark Barlowe","startTime":360.359,"endTime":367.229,"body":"was in high school back in 2003."},{"speaker":"Clark Barlowe","startTime":360.359,"endTime":367.229,"body":"And my dad's friend opened a"},{"speaker":"Clark Barlowe","startTime":367.229,"endTime":371.699,"body":"restaurant and needed a"},{"speaker":"Clark Barlowe","startTime":367.229,"endTime":371.699,"body":"dishwasher. So I took the job as"},{"speaker":"Clark Barlowe","startTime":371.699,"endTime":375.959,"body":"a dishwasher as a sophomore in"},{"speaker":"Clark Barlowe","startTime":371.699,"endTime":375.959,"body":"high school, and just was"},{"speaker":"Clark Barlowe","startTime":375.959,"endTime":379.829,"body":"enamored by what was going on in"},{"speaker":"Clark Barlowe","startTime":375.959,"endTime":379.829,"body":"the kitchen. I was the dish"},{"speaker":"Clark Barlowe","startTime":379.829,"endTime":382.709,"body":"station was sort of close to the"},{"speaker":"Clark Barlowe","startTime":379.829,"endTime":382.709,"body":"salad station. And so I could"},{"speaker":"Clark Barlowe","startTime":382.709,"endTime":386.639,"body":"see what was going on there. And"},{"speaker":"Clark Barlowe","startTime":382.709,"endTime":386.639,"body":"I just wanted to be involved in"},{"speaker":"Clark Barlowe","startTime":386.639,"endTime":390.149,"body":"it. So I eventually worked my"},{"speaker":"Clark Barlowe","startTime":386.639,"endTime":390.149,"body":"way up to sous chef at that"},{"speaker":"Clark Barlowe","startTime":390.149,"endTime":394.409,"body":"restaurant that was Bud's pub in"},{"speaker":"Clark Barlowe","startTime":390.149,"endTime":394.409,"body":"Berkeley's eatery. And then"},{"speaker":"Clark Barlowe","startTime":394.439,"endTime":398.219,"body":"Johnson and Wales opened their"},{"speaker":"Clark Barlowe","startTime":394.439,"endTime":398.219,"body":"Charlotte campus the year that I"},{"speaker":"Clark Barlowe","startTime":398.219,"endTime":401.849,"body":"graduated high school. And so I"},{"speaker":"Clark Barlowe","startTime":398.219,"endTime":401.849,"body":"went to Johnson and Wales and"},{"speaker":"Clark Barlowe","startTime":401.849,"endTime":405.629,"body":"Charlotte, worked in restaurants"},{"speaker":"Clark Barlowe","startTime":401.849,"endTime":405.629,"body":"while I was there. I did my"},{"speaker":"Clark Barlowe","startTime":405.629,"endTime":410.219,"body":"internship at the French Laundry"},{"speaker":"Clark Barlowe","startTime":405.629,"endTime":410.219,"body":"out in California, came back"},{"speaker":"Clark Barlowe","startTime":410.219,"endTime":413.519,"body":"from there, moved up to Rhode"},{"speaker":"Clark Barlowe","startTime":410.219,"endTime":413.519,"body":"Island and got my bachelor's"},{"speaker":"Clark Barlowe","startTime":413.519,"endTime":416.939,"body":"degree at the Johnson and Wales"},{"speaker":"Clark Barlowe","startTime":413.519,"endTime":416.939,"body":"Rhode Island campus and worked"},{"speaker":"Clark Barlowe","startTime":416.939,"endTime":419.399,"body":"at a really fantastic French"},{"speaker":"Clark Barlowe","startTime":416.939,"endTime":419.399,"body":"restaurant in Rhode Island"},{"speaker":"Clark Barlowe","startTime":419.399,"endTime":423.149,"body":"called che Pascal, which I"},{"speaker":"Clark Barlowe","startTime":419.399,"endTime":423.149,"body":"credit with a large majority of"},{"speaker":"Clark Barlowe","startTime":423.149,"endTime":426.899,"body":"what makes me the chef that I am"},{"speaker":"Clark Barlowe","startTime":423.149,"endTime":426.899,"body":"and then from there, I mean I"},{"speaker":"Clark Barlowe","startTime":426.899,"endTime":430.379,"body":"did a interlocked not really"},{"speaker":"Clark Barlowe","startTime":426.899,"endTime":430.379,"body":"internship, but just sort of a"},{"speaker":"Clark Barlowe","startTime":430.379,"endTime":435.269,"body":"self guided internship in Spain,"},{"speaker":"Clark Barlowe","startTime":430.379,"endTime":435.269,"body":"worked at El Bulli for a little"},{"speaker":"Clark Barlowe","startTime":435.269,"endTime":438.479,"body":"bit of time, which was a"},{"speaker":"Clark Barlowe","startTime":435.269,"endTime":438.479,"body":"fantastic experience. And then"},{"speaker":"Clark Barlowe","startTime":438.479,"endTime":442.079,"body":"came back to the states, worked"},{"speaker":"Clark Barlowe","startTime":438.479,"endTime":442.079,"body":"in Washington DC for a little"},{"speaker":"Clark Barlowe","startTime":442.079,"endTime":446.369,"body":"while, spent a year in Bermuda,"},{"speaker":"Clark Barlowe","startTime":442.079,"endTime":446.369,"body":"and then eventually came back to"},{"speaker":"Clark Barlowe","startTime":446.369,"endTime":449.669,"body":"North Carolina to open the"},{"speaker":"Clark Barlowe","startTime":446.369,"endTime":449.669,"body":"restaurant that I owned for six"},{"speaker":"Clark Barlowe","startTime":449.669,"endTime":455.549,"body":"years heirloom. And then I sold"},{"speaker":"Clark Barlowe","startTime":449.669,"endTime":455.549,"body":"heirloom at the end of 2019. And"},{"speaker":"Clark Barlowe","startTime":455.549,"endTime":458.999,"body":"move with my wife to Oregon for"},{"speaker":"Clark Barlowe","startTime":455.549,"endTime":458.999,"body":"her work."},{"speaker":"Chris Spear","startTime":460.2,"endTime":461.79,"body":"Wow, there's a lot"},{"speaker":"Chris Spear","startTime":460.2,"endTime":461.79,"body":"going on there. So"},{"speaker":"Clark Barlowe","startTime":463.38,"endTime":465.63,"body":"it's been it's"},{"speaker":"Clark Barlowe","startTime":463.38,"endTime":465.63,"body":"been it's been a little while"},{"speaker":"Clark Barlowe","startTime":465.63,"endTime":465.96,"body":"lots"},{"speaker":"Chris Spear","startTime":465.96,"endTime":468.33,"body":"of experience. I'm"},{"speaker":"Chris Spear","startTime":465.96,"endTime":468.33,"body":"also a Johnson Wales graduate. I"},{"speaker":"Chris Spear","startTime":468.33,"endTime":472.74,"body":"did all four years in"},{"speaker":"Chris Spear","startTime":468.33,"endTime":472.74,"body":"Providence. So I know the"},{"speaker":"Chris Spear","startTime":472.74,"endTime":477.51,"body":"restaurant scene che Pascal like"},{"speaker":"Chris Spear","startTime":472.74,"endTime":477.51,"body":"great. I mean, so let's back up"},{"speaker":"Chris Spear","startTime":477.51,"endTime":480.15,"body":"a little bit. You worked at both"},{"speaker":"Chris Spear","startTime":477.51,"endTime":480.15,"body":"the French Laundry and El Bulli,"},{"speaker":"Chris Spear","startTime":480.15,"endTime":483.96,"body":"those are, you know, when you"},{"speaker":"Chris Spear","startTime":480.15,"endTime":483.96,"body":"look at the pinnacle of fine"},{"speaker":"Chris Spear","startTime":483.96,"endTime":486.06,"body":"dining and restaurants in the"},{"speaker":"Chris Spear","startTime":483.96,"endTime":486.06,"body":"world, I'd say those are two of"},{"speaker":"Chris Spear","startTime":486.06,"endTime":487.08,"body":"the top restaurants."},{"speaker":"Clark Barlowe","startTime":487.53,"endTime":489.84,"body":"Oh, I mean, I"},{"speaker":"Clark Barlowe","startTime":487.53,"endTime":489.84,"body":"certainly agree with you there."},{"speaker":"Clark Barlowe","startTime":489.84,"endTime":493.5,"body":"And they both bring really"},{"speaker":"Clark Barlowe","startTime":489.84,"endTime":493.5,"body":"different things to the"},{"speaker":"Clark Barlowe","startTime":493.5,"endTime":497.22,"body":"industry, or brought really"},{"speaker":"Clark Barlowe","startTime":493.5,"endTime":497.22,"body":"different things to the industry"},{"speaker":"Clark Barlowe","startTime":497.22,"endTime":501.42,"body":"in the case of El Bulli. And"},{"speaker":"Clark Barlowe","startTime":497.22,"endTime":501.42,"body":"they really made me think about"},{"speaker":"Clark Barlowe","startTime":501.42,"endTime":503.91,"body":"food in a completely different"},{"speaker":"Clark Barlowe","startTime":501.42,"endTime":503.91,"body":"way after having worked at both"},{"speaker":"Clark Barlowe","startTime":503.91,"endTime":504.27,"body":"of them."},{"speaker":"Chris Spear","startTime":505.32,"endTime":507.24,"body":"But it doesn't"},{"speaker":"Chris Spear","startTime":505.32,"endTime":507.24,"body":"sound like those restaurants"},{"speaker":"Chris Spear","startTime":507.24,"endTime":511.05,"body":"were kind of the food you were"},{"speaker":"Chris Spear","startTime":507.24,"endTime":511.05,"body":"gravitating towards enough like"},{"speaker":"Chris Spear","startTime":511.44,"endTime":514.26,"body":"it does. You didn't come back"},{"speaker":"Chris Spear","startTime":511.44,"endTime":514.26,"body":"from El Bulli wanting to open up"},{"speaker":"Chris Spear","startTime":514.26,"endTime":518.04,"body":"a modernist kind of restaurant"},{"speaker":"Chris Spear","startTime":514.26,"endTime":518.04,"body":"like many of the chefs who"},{"speaker":"Chris Spear","startTime":518.07,"endTime":519.0,"body":"worked there did."},{"speaker":"Clark Barlowe","startTime":519.36,"endTime":522.93,"body":"No I think the"},{"speaker":"Clark Barlowe","startTime":519.36,"endTime":522.93,"body":"really neat thing about El Bulli"},{"speaker":"Clark Barlowe","startTime":522.93,"endTime":526.2,"body":"was, it just made you think"},{"speaker":"Clark Barlowe","startTime":522.93,"endTime":526.2,"body":"about food in a completely"},{"speaker":"Clark Barlowe","startTime":526.2,"endTime":531.24,"body":"different way. You started to"},{"speaker":"Clark Barlowe","startTime":526.2,"endTime":531.24,"body":"think about things as more"},{"speaker":"Clark Barlowe","startTime":531.3,"endTime":535.68,"body":"experimental. And that"},{"speaker":"Clark Barlowe","startTime":531.3,"endTime":535.68,"body":"ingredients could be a lot of"},{"speaker":"Clark Barlowe","startTime":535.68,"endTime":538.89,"body":"different things. They didn't"},{"speaker":"Clark Barlowe","startTime":535.68,"endTime":538.89,"body":"have to be a very rigid format"},{"speaker":"Clark Barlowe","startTime":538.92,"endTime":544.29,"body":"of this recipe equals this"},{"speaker":"Clark Barlowe","startTime":538.92,"endTime":544.29,"body":"outcome. So elBulli just gave me"},{"speaker":"Clark Barlowe","startTime":544.29,"endTime":546.87,"body":"a way to think about things"},{"speaker":"Clark Barlowe","startTime":544.29,"endTime":546.87,"body":"differently. And then spending"},{"speaker":"Clark Barlowe","startTime":546.87,"endTime":550.17,"body":"time in Spain, and seeing the"},{"speaker":"Clark Barlowe","startTime":546.87,"endTime":550.17,"body":"way that their food culture"},{"speaker":"Clark Barlowe","startTime":550.17,"endTime":553.8,"body":"worked. When I was first coming"},{"speaker":"Clark Barlowe","startTime":550.17,"endTime":553.8,"body":"up, I wanted to open a Spanish"},{"speaker":"Clark Barlowe","startTime":553.8,"endTime":558.12,"body":"tapas restaurant. And that"},{"speaker":"Clark Barlowe","startTime":553.8,"endTime":558.12,"body":"eventually evolved to a"},{"speaker":"Clark Barlowe","startTime":558.12,"endTime":561.9,"body":"restaurant that source things as"},{"speaker":"Clark Barlowe","startTime":558.12,"endTime":561.9,"body":"locally as possible, but there's"},{"speaker":"Clark Barlowe","startTime":561.9,"endTime":563.82,"body":"a lot of similarities between"},{"speaker":"Clark Barlowe","startTime":561.9,"endTime":563.82,"body":"the two."},{"speaker":"Chris Spear","startTime":565.14,"endTime":566.85,"body":"So what was your"},{"speaker":"Chris Spear","startTime":565.14,"endTime":566.85,"body":"restaurant like?"},{"speaker":"Clark Barlowe","startTime":567.42,"endTime":571.17,"body":"So heirloom when"},{"speaker":"Clark Barlowe","startTime":567.42,"endTime":571.17,"body":"I owned it, it's still in still"},{"speaker":"Clark Barlowe","startTime":571.17,"endTime":574.77,"body":"in operation now. But the new"},{"speaker":"Clark Barlowe","startTime":571.17,"endTime":574.77,"body":"owners have taken it in a"},{"speaker":"Clark Barlowe","startTime":574.77,"endTime":579.33,"body":"slightly different direction."},{"speaker":"Clark Barlowe","startTime":574.77,"endTime":579.33,"body":"But when I owned it heirloom was"},{"speaker":"Clark Barlowe","startTime":579.33,"endTime":583.95,"body":"a tasting menu restaurant, we"},{"speaker":"Clark Barlowe","startTime":579.33,"endTime":583.95,"body":"had a 12 course tasting menu"},{"speaker":"Clark Barlowe","startTime":583.95,"endTime":586.77,"body":"that was an it eventually"},{"speaker":"Clark Barlowe","startTime":583.95,"endTime":586.77,"body":"evolved to a nine course and"},{"speaker":"Clark Barlowe","startTime":586.77,"endTime":590.46,"body":"then a seven course and we"},{"speaker":"Clark Barlowe","startTime":586.77,"endTime":590.46,"body":"played around with a lot of"},{"speaker":"Clark Barlowe","startTime":590.46,"endTime":593.37,"body":"different tasting menus, but we"},{"speaker":"Clark Barlowe","startTime":590.46,"endTime":593.37,"body":"also had an ala carte menu that"},{"speaker":"Clark Barlowe","startTime":593.37,"endTime":596.64,"body":"changed seasonally. But the most"},{"speaker":"Clark Barlowe","startTime":593.37,"endTime":596.64,"body":"important thing was that"},{"speaker":"Clark Barlowe","startTime":596.64,"endTime":599.85,"body":"everything was sourced from"},{"speaker":"Clark Barlowe","startTime":596.64,"endTime":599.85,"body":"North Carolina. So when I say"},{"speaker":"Clark Barlowe","startTime":599.85,"endTime":603.75,"body":"every Anything I mean, salt, the"},{"speaker":"Clark Barlowe","startTime":599.85,"endTime":603.75,"body":"soap, the liquor, the beer, the"},{"speaker":"Clark Barlowe","startTime":603.75,"endTime":608.58,"body":"wine, all the food with an eye"},{"speaker":"Clark Barlowe","startTime":603.75,"endTime":608.58,"body":"towards sustainability, because"},{"speaker":"Clark Barlowe","startTime":608.58,"endTime":612.48,"body":"you hear local and farm to table"},{"speaker":"Clark Barlowe","startTime":608.58,"endTime":612.48,"body":"and these budget buzzwords that"},{"speaker":"Clark Barlowe","startTime":612.48,"endTime":615.69,"body":"get thrown around all the time"},{"speaker":"Clark Barlowe","startTime":612.48,"endTime":615.69,"body":"now. And I wanted to put a real"},{"speaker":"Clark Barlowe","startTime":615.69,"endTime":620.7,"body":"clear definition in our guests"},{"speaker":"Clark Barlowe","startTime":615.69,"endTime":620.7,"body":"head, what local meant to us."},{"speaker":"Clark Barlowe","startTime":620.73,"endTime":623.22,"body":"And so when you say everything"},{"speaker":"Clark Barlowe","startTime":620.73,"endTime":623.22,"body":"comes from North Carolina,"},{"speaker":"Clark Barlowe","startTime":623.37,"endTime":626.73,"body":"that's a very clear thing that"},{"speaker":"Clark Barlowe","startTime":623.37,"endTime":626.73,"body":"the guests can see that oh, now"},{"speaker":"Clark Barlowe","startTime":626.73,"endTime":628.41,"body":"I know what local means to this"},{"speaker":"Clark Barlowe","startTime":626.73,"endTime":628.41,"body":"restaurant."},{"speaker":"Chris Spear","startTime":629.25,"endTime":631.44,"body":"Yeah, sounds"},{"speaker":"Chris Spear","startTime":629.25,"endTime":631.44,"body":"similar. You know, I've been to"},{"speaker":"Chris Spear","startTime":631.44,"endTime":634.53,"body":"husk and Charlson, you know, way"},{"speaker":"Chris Spear","startTime":631.44,"endTime":634.53,"body":"back in the early days, and"},{"speaker":"Chris Spear","startTime":634.53,"endTime":637.5,"body":"you'd go in and Shawn had the"},{"speaker":"Chris Spear","startTime":634.53,"endTime":637.5,"body":"giant chalkboard there in the"},{"speaker":"Chris Spear","startTime":637.5,"endTime":640.32,"body":"hallway with like, all the farms"},{"speaker":"Chris Spear","startTime":637.5,"endTime":640.32,"body":"and where he was getting"},{"speaker":"Chris Spear","startTime":640.32,"endTime":642.54,"body":"everything from and I thought"},{"speaker":"Chris Spear","startTime":640.32,"endTime":642.54,"body":"that was really cool. Oh,"},{"speaker":"Clark Barlowe","startTime":642.57,"endTime":645.6,"body":"yeah. I mean,"},{"speaker":"Clark Barlowe","startTime":642.57,"endTime":645.6,"body":"Husker was a big inspiration for"},{"speaker":"Clark Barlowe","startTime":645.6,"endTime":649.77,"body":"us. I mean, Noma was a big"},{"speaker":"Clark Barlowe","startTime":645.6,"endTime":649.77,"body":"inspiration, just seeing these"},{"speaker":"Clark Barlowe","startTime":649.77,"endTime":653.04,"body":"restaurants that were saying,"},{"speaker":"Clark Barlowe","startTime":649.77,"endTime":653.04,"body":"This is what local means to us."},{"speaker":"Clark Barlowe","startTime":653.07,"endTime":654.54,"body":"And we can do that as well."},{"speaker":"Chris Spear","startTime":655.65,"endTime":657.93,"body":"And you left the"},{"speaker":"Chris Spear","startTime":655.65,"endTime":657.93,"body":"restaurant just because you and"},{"speaker":"Chris Spear","startTime":657.93,"endTime":660.99,"body":"your wife are moving across"},{"speaker":"Chris Spear","startTime":657.93,"endTime":660.99,"body":"country. Yes. So"},{"speaker":"Clark Barlowe","startTime":661.77,"endTime":664.35,"body":"my wife graduated"},{"speaker":"Clark Barlowe","startTime":661.77,"endTime":664.35,"body":"with her doctorate from UNC"},{"speaker":"Clark Barlowe","startTime":664.35,"endTime":669.6,"body":"Chapel Hill. And she had job"},{"speaker":"Clark Barlowe","startTime":664.35,"endTime":669.6,"body":"offers in Vanderbilt, and then"},{"speaker":"Clark Barlowe","startTime":669.6,"endTime":673.5,"body":"here in Eugene, Oregon. And so"},{"speaker":"Clark Barlowe","startTime":669.6,"endTime":673.5,"body":"we looked at both of those. And"},{"speaker":"Clark Barlowe","startTime":673.5,"endTime":678.03,"body":"Nashville felt like a very"},{"speaker":"Clark Barlowe","startTime":673.5,"endTime":678.03,"body":"lateral move from Charlotte. And"},{"speaker":"Clark Barlowe","startTime":678.03,"endTime":683.25,"body":"so we decided that Oregon would"},{"speaker":"Clark Barlowe","startTime":678.03,"endTime":683.25,"body":"be it and so put the restaurant"},{"speaker":"Clark Barlowe","startTime":683.25,"endTime":688.02,"body":"up for sale, and it sold within"},{"speaker":"Clark Barlowe","startTime":683.25,"endTime":688.02,"body":"a few months. And then we moved"},{"speaker":"Clark Barlowe","startTime":688.02,"endTime":692.25,"body":"here to Oregon. And I mean, I"},{"speaker":"Clark Barlowe","startTime":688.02,"endTime":692.25,"body":"still have some ideas about"},{"speaker":"Clark Barlowe","startTime":692.28,"endTime":696.45,"body":"getting back into the industry."},{"speaker":"Clark Barlowe","startTime":692.28,"endTime":696.45,"body":"But I like sort of dictating"},{"speaker":"Clark Barlowe","startTime":696.45,"endTime":698.73,"body":"that a little bit more on my own"},{"speaker":"Clark Barlowe","startTime":696.45,"endTime":698.73,"body":"terms these days."},{"speaker":"Chris Spear","startTime":699.63,"endTime":701.22,"body":"So what have you"},{"speaker":"Chris Spear","startTime":699.63,"endTime":701.22,"body":"been doing since you got out"},{"speaker":"Chris Spear","startTime":701.22,"endTime":701.67,"body":"there?"},{"speaker":"Clark Barlowe","startTime":701.969,"endTime":704.759,"body":"I've worked in a"},{"speaker":"Clark Barlowe","startTime":701.969,"endTime":704.759,"body":"beer and wine department in a"},{"speaker":"Clark Barlowe","startTime":704.759,"endTime":709.649,"body":"small, local grocer out here."},{"speaker":"Clark Barlowe","startTime":704.759,"endTime":709.649,"body":"And then most recently, I"},{"speaker":"Clark Barlowe","startTime":709.649,"endTime":714.449,"body":"started law school at the"},{"speaker":"Clark Barlowe","startTime":709.649,"endTime":714.449,"body":"University of Oregon. And it's"},{"speaker":"Clark Barlowe","startTime":714.449,"endTime":718.469,"body":"been quite the change from the"},{"speaker":"Clark Barlowe","startTime":714.449,"endTime":718.469,"body":"foodservice industry. But there"},{"speaker":"Clark Barlowe","startTime":718.469,"endTime":722.309,"body":"is a lot of overlap that I'm"},{"speaker":"Clark Barlowe","startTime":718.469,"endTime":722.309,"body":"seeing. And I still do a lot of"},{"speaker":"Clark Barlowe","startTime":722.309,"endTime":726.689,"body":"pop up dinners. We have a very"},{"speaker":"Clark Barlowe","startTime":722.309,"endTime":726.689,"body":"beautiful home that we live here"},{"speaker":"Clark Barlowe","startTime":726.689,"endTime":732.479,"body":"in here in Oregon, and can host"},{"speaker":"Clark Barlowe","startTime":726.689,"endTime":732.479,"body":"up to 816 people for pop up"},{"speaker":"Clark Barlowe","startTime":732.479,"endTime":735.629,"body":"dinner. So I've been doing a lot"},{"speaker":"Clark Barlowe","startTime":732.479,"endTime":735.629,"body":"of those just to keep my cooking"},{"speaker":"Clark Barlowe","startTime":735.629,"endTime":736.319,"body":"chops up."},{"speaker":"Chris Spear","startTime":736.92,"endTime":741.57,"body":"You're the fourth"},{"speaker":"Chris Spear","startTime":736.92,"endTime":741.57,"body":"guest I've had who has this law"},{"speaker":"Chris Spear","startTime":741.6,"endTime":745.11,"body":"cooking connection. It's really"},{"speaker":"Chris Spear","startTime":741.6,"endTime":745.11,"body":"interesting. I have, yeah, I had"},{"speaker":"Chris Spear","startTime":745.71,"endTime":750.21,"body":"one chef who was a lawyer, and"},{"speaker":"Chris Spear","startTime":745.71,"endTime":750.21,"body":"now he's opened a vegan"},{"speaker":"Chris Spear","startTime":750.24,"endTime":754.68,"body":"restaurant in Rhode Island,"},{"speaker":"Chris Spear","startTime":750.24,"endTime":754.68,"body":"actually. And then one who's a"},{"speaker":"Chris Spear","startTime":754.68,"endTime":759.09,"body":"lawyer, but does pasta making"},{"speaker":"Chris Spear","startTime":754.68,"endTime":759.09,"body":"classes on the side. And then"},{"speaker":"Chris Spear","startTime":759.12,"endTime":762.54,"body":"one who was a lawyer, who went"},{"speaker":"Chris Spear","startTime":759.12,"endTime":762.54,"body":"and started cooking in"},{"speaker":"Chris Spear","startTime":762.54,"endTime":765.09,"body":"restaurants. And now he's back"},{"speaker":"Chris Spear","startTime":762.54,"endTime":765.09,"body":"to law doing like restaurant"},{"speaker":"Chris Spear","startTime":765.09,"endTime":768.39,"body":"law. So it's really interesting."},{"speaker":"Chris Spear","startTime":765.09,"endTime":768.39,"body":"I, you know, this wasn't a theme"},{"speaker":"Chris Spear","startTime":768.39,"endTime":771.6,"body":"that I set out for, and I"},{"speaker":"Chris Spear","startTime":768.39,"endTime":771.6,"body":"wouldn't have naturally thought"},{"speaker":"Chris Spear","startTime":771.6,"endTime":773.91,"body":"that there would be like, a"},{"speaker":"Chris Spear","startTime":771.6,"endTime":773.91,"body":"whole bunch of people who kind"},{"speaker":"Chris Spear","startTime":773.91,"endTime":776.25,"body":"of had this dual life of like"},{"speaker":"Chris Spear","startTime":773.91,"endTime":776.25,"body":"Chef and lawyer."},{"speaker":"Clark Barlowe","startTime":776.58,"endTime":779.13,"body":"I mean, it felt"},{"speaker":"Clark Barlowe","startTime":776.58,"endTime":779.13,"body":"pretty bizarre to me when I"},{"speaker":"Clark Barlowe","startTime":779.13,"endTime":784.5,"body":"decided to make the jump into"},{"speaker":"Clark Barlowe","startTime":779.13,"endTime":784.5,"body":"the legal industry. But there is"},{"speaker":"Clark Barlowe","startTime":784.53,"endTime":786.96,"body":"just a tremendous amount of"},{"speaker":"Clark Barlowe","startTime":784.53,"endTime":786.96,"body":"overlap. When you hear the"},{"speaker":"Clark Barlowe","startTime":786.96,"endTime":789.72,"body":"professors talk about the legal"},{"speaker":"Clark Barlowe","startTime":786.96,"endTime":789.72,"body":"field. There's so many"},{"speaker":"Clark Barlowe","startTime":789.72,"endTime":793.59,"body":"similarities. And just this"},{"speaker":"Clark Barlowe","startTime":789.72,"endTime":793.59,"body":"first year of law school, I see"},{"speaker":"Clark Barlowe","startTime":793.59,"endTime":797.13,"body":"so many similarities to my first"},{"speaker":"Clark Barlowe","startTime":793.59,"endTime":797.13,"body":"year of culinary school of like,"},{"speaker":"Clark Barlowe","startTime":797.25,"endTime":800.91,"body":"getting those basics down and"},{"speaker":"Clark Barlowe","startTime":797.25,"endTime":800.91,"body":"having a good foundation with"},{"speaker":"Clark Barlowe","startTime":800.91,"endTime":805.38,"body":"which to build on. And then the"},{"speaker":"Clark Barlowe","startTime":800.91,"endTime":805.38,"body":"same way, a chef's try to come"},{"speaker":"Clark Barlowe","startTime":805.38,"endTime":809.31,"body":"up with our own style. And the"},{"speaker":"Clark Barlowe","startTime":805.38,"endTime":809.31,"body":"way that we think about food,"},{"speaker":"Clark Barlowe","startTime":809.7,"endTime":812.58,"body":"the legal field is very similar,"},{"speaker":"Clark Barlowe","startTime":809.7,"endTime":812.58,"body":"you start to think about what is"},{"speaker":"Clark Barlowe","startTime":812.58,"endTime":816.33,"body":"the area that I want to practice"},{"speaker":"Clark Barlowe","startTime":812.58,"endTime":816.33,"body":"in? And how can I make an impact"},{"speaker":"Clark Barlowe","startTime":816.33,"endTime":818.46,"body":"in that sort of more niche area?"},{"speaker":"Chris Spear","startTime":819.12,"endTime":820.68,"body":"But was this"},{"speaker":"Chris Spear","startTime":819.12,"endTime":820.68,"body":"something you would ever thought"},{"speaker":"Chris Spear","startTime":820.68,"endTime":824.43,"body":"of like, when you were"},{"speaker":"Chris Spear","startTime":820.68,"endTime":824.43,"body":"originally going to school? Did"},{"speaker":"Chris Spear","startTime":824.43,"endTime":827.94,"body":"you think maybe I want to pursue"},{"speaker":"Chris Spear","startTime":824.43,"endTime":827.94,"body":"a legal career, or is this like"},{"speaker":"Chris Spear","startTime":828.09,"endTime":830.64,"body":"in the second part of your life?"},{"speaker":"Chris Spear","startTime":828.09,"endTime":830.64,"body":"And by second, I mean, you're"},{"speaker":"Chris Spear","startTime":830.64,"endTime":831.78,"body":"still like really young?"},{"speaker":"Clark Barlowe","startTime":832.74,"endTime":836.07,"body":"No, I love my"},{"speaker":"Clark Barlowe","startTime":832.74,"endTime":836.07,"body":"wife's answer to this. She says"},{"speaker":"Clark Barlowe","startTime":836.07,"endTime":839.82,"body":"I was always a lawyer. I just"},{"speaker":"Clark Barlowe","startTime":836.07,"endTime":839.82,"body":"got sidetracked by being a chef."},{"speaker":"Clark Barlowe","startTime":840.21,"endTime":844.59,"body":"But I mean, the little bit more"},{"speaker":"Clark Barlowe","startTime":840.21,"endTime":844.59,"body":"long answer is when I was in"},{"speaker":"Clark Barlowe","startTime":844.62,"endTime":848.1,"body":"middle school and elementary"},{"speaker":"Clark Barlowe","startTime":844.62,"endTime":848.1,"body":"school, I used to read Supreme"},{"speaker":"Clark Barlowe","startTime":848.1,"endTime":852.66,"body":"Court briefs, just as something"},{"speaker":"Clark Barlowe","startTime":848.1,"endTime":852.66,"body":"that I found fascinating to read"},{"speaker":"Chris Spear","startTime":852.72,"endTime":855.36,"body":"totally normal"},{"speaker":"Chris Spear","startTime":852.72,"endTime":855.36,"body":"thing. Yeah, of course, like."},{"speaker":"Clark Barlowe","startTime":856.41,"endTime":859.08,"body":"And I was always"},{"speaker":"Clark Barlowe","startTime":856.41,"endTime":859.08,"body":"fascinated with the law, and"},{"speaker":"Clark Barlowe","startTime":859.08,"endTime":861.39,"body":"then got the job in the"},{"speaker":"Clark Barlowe","startTime":859.08,"endTime":861.39,"body":"restaurant industry. And my life"},{"speaker":"Clark Barlowe","startTime":861.39,"endTime":865.5,"body":"sort of went a different"},{"speaker":"Clark Barlowe","startTime":861.39,"endTime":865.5,"body":"direction. So then we were we"},{"speaker":"Clark Barlowe","startTime":865.5,"endTime":867.99,"body":"moved out here to Oregon, I was"},{"speaker":"Clark Barlowe","startTime":865.5,"endTime":867.99,"body":"trying to figure out what was"},{"speaker":"Clark Barlowe","startTime":867.99,"endTime":871.86,"body":"going to be the next step for my"},{"speaker":"Clark Barlowe","startTime":867.99,"endTime":871.86,"body":"career. And I had the Supreme"},{"speaker":"Clark Barlowe","startTime":871.86,"endTime":874.38,"body":"Court briefs just sitting out on"},{"speaker":"Clark Barlowe","startTime":871.86,"endTime":874.38,"body":"the kitchen counter and my wife"},{"speaker":"Clark Barlowe","startTime":874.38,"endTime":877.95,"body":"was like, Ah, did you ever think"},{"speaker":"Clark Barlowe","startTime":874.38,"endTime":877.95,"body":"about pursuing that and a little"},{"speaker":"Clark Barlowe","startTime":877.95,"endTime":881.85,"body":"bit more of a serious fashion?"},{"speaker":"Clark Barlowe","startTime":877.95,"endTime":881.85,"body":"And I was like, well, I'll just"},{"speaker":"Clark Barlowe","startTime":881.85,"endTime":885.72,"body":"sort of let the let the process"},{"speaker":"Clark Barlowe","startTime":881.85,"endTime":885.72,"body":"decide for me. So I took the"},{"speaker":"Clark Barlowe","startTime":885.72,"endTime":889.41,"body":"LSAT did well enough on the LSAT"},{"speaker":"Clark Barlowe","startTime":885.72,"endTime":889.41,"body":"that I felt like I could apply"},{"speaker":"Clark Barlowe","startTime":889.41,"endTime":894.84,"body":"and then applied to University"},{"speaker":"Clark Barlowe","startTime":889.41,"endTime":894.84,"body":"of Oregon and got in and then"},{"speaker":"Clark Barlowe","startTime":895.23,"endTime":897.78,"body":"sort of the rest of it went from"},{"speaker":"Clark Barlowe","startTime":895.23,"endTime":897.78,"body":"there. And so now I'm in law"},{"speaker":"Clark Barlowe","startTime":897.78,"endTime":902.34,"body":"school, and I always want wanted"},{"speaker":"Clark Barlowe","startTime":897.78,"endTime":902.34,"body":"to do something that really made"},{"speaker":"Clark Barlowe","startTime":902.34,"endTime":905.4,"body":"an impact. And I felt like I"},{"speaker":"Clark Barlowe","startTime":902.34,"endTime":905.4,"body":"really made an impact with the"},{"speaker":"Clark Barlowe","startTime":905.4,"endTime":909.6,"body":"restaurant. And there's a lot of"},{"speaker":"Clark Barlowe","startTime":905.4,"endTime":909.6,"body":"ways to make really big impacts"},{"speaker":"Clark Barlowe","startTime":909.6,"endTime":914.04,"body":"with food. But with a legal"},{"speaker":"Clark Barlowe","startTime":909.6,"endTime":914.04,"body":"degree and a food service"},{"speaker":"Clark Barlowe","startTime":914.04,"endTime":917.4,"body":"background, I think I can make"},{"speaker":"Clark Barlowe","startTime":914.04,"endTime":917.4,"body":"some real changes that I'm going"},{"speaker":"Clark Barlowe","startTime":917.4,"endTime":918.48,"body":"to be really happy with."},{"speaker":"Chris Spear","startTime":919.02,"endTime":921.0,"body":"Like, what are you"},{"speaker":"Chris Spear","startTime":919.02,"endTime":921.0,"body":"kind of looking to get into"},{"speaker":"Chris Spear","startTime":921.0,"endTime":923.19,"body":"doing when you get your degree?"},{"speaker":"Clark Barlowe","startTime":923.73,"endTime":926.49,"body":"Yeah, so I'm"},{"speaker":"Clark Barlowe","startTime":923.73,"endTime":926.49,"body":"still very like up in the air"},{"speaker":"Clark Barlowe","startTime":926.49,"endTime":929.94,"body":"about what exactly I'm going to"},{"speaker":"Clark Barlowe","startTime":926.49,"endTime":929.94,"body":"do. But University of Oregon has"},{"speaker":"Clark Barlowe","startTime":929.94,"endTime":933.93,"body":"a really talented professor,"},{"speaker":"Clark Barlowe","startTime":929.94,"endTime":933.93,"body":"Michael Dockery, and he does"},{"speaker":"Clark Barlowe","startTime":933.93,"endTime":938.64,"body":"food and farming policy at the"},{"speaker":"Clark Barlowe","startTime":933.93,"endTime":938.64,"body":"school. So really, really"},{"speaker":"Clark Barlowe","startTime":938.64,"endTime":942.81,"body":"interested in that. I'm also"},{"speaker":"Clark Barlowe","startTime":938.64,"endTime":942.81,"body":"interested in Native Indian law,"},{"speaker":"Clark Barlowe","startTime":942.9,"endTime":945.75,"body":"I did a lot of work with the"},{"speaker":"Clark Barlowe","startTime":942.9,"endTime":945.75,"body":"Cherokee tribe when I was back"},{"speaker":"Clark Barlowe","startTime":945.75,"endTime":949.98,"body":"in North Carolina. So that would"},{"speaker":"Clark Barlowe","startTime":945.75,"endTime":949.98,"body":"be something that would be"},{"speaker":"Clark Barlowe","startTime":949.98,"endTime":954.03,"body":"really fulfilling for me to work"},{"speaker":"Clark Barlowe","startTime":949.98,"endTime":954.03,"body":"with some more tribes and feel"},{"speaker":"Clark Barlowe","startTime":954.06,"endTime":957.45,"body":"figured out a way that we can"},{"speaker":"Clark Barlowe","startTime":954.06,"endTime":957.45,"body":"really get them the justice that"},{"speaker":"Clark Barlowe","startTime":957.45,"endTime":961.68,"body":"they deserve. But then I'm also"},{"speaker":"Clark Barlowe","startTime":957.45,"endTime":961.68,"body":"interested in contract law and"},{"speaker":"Clark Barlowe","startTime":962.07,"endTime":965.34,"body":"helping out in the food service"},{"speaker":"Clark Barlowe","startTime":962.07,"endTime":965.34,"body":"industry. So there's a lot of"},{"speaker":"Clark Barlowe","startTime":965.34,"endTime":967.74,"body":"ways that I can take this and"},{"speaker":"Clark Barlowe","startTime":965.34,"endTime":967.74,"body":"thankfully, I don't have to make"},{"speaker":"Clark Barlowe","startTime":967.74,"endTime":969.99,"body":"that decision until about a year"},{"speaker":"Clark Barlowe","startTime":967.74,"endTime":969.99,"body":"or so from now."},{"speaker":"Chris Spear","startTime":970.65,"endTime":972.36,"body":"Well, I look"},{"speaker":"Chris Spear","startTime":970.65,"endTime":972.36,"body":"forward to following up and"},{"speaker":"Chris Spear","startTime":972.36,"endTime":976.41,"body":"seeing what you end up doing."},{"speaker":"Chris Spear","startTime":972.36,"endTime":976.41,"body":"Well, let's kind of go down the"},{"speaker":"Chris Spear","startTime":976.47,"endTime":980.01,"body":"route of wild food and foraging."},{"speaker":"Chris Spear","startTime":976.47,"endTime":980.01,"body":"You know, it sounds like you've"},{"speaker":"Chris Spear","startTime":980.01,"endTime":983.82,"body":"always had this passion for, you"},{"speaker":"Chris Spear","startTime":980.01,"endTime":983.82,"body":"know, connection with food and"},{"speaker":"Chris Spear","startTime":983.85,"endTime":987.21,"body":"the real, local and sustainable."},{"speaker":"Chris Spear","startTime":983.85,"endTime":987.21,"body":"But how did that start? Because"},{"speaker":"Chris Spear","startTime":987.21,"endTime":990.93,"body":"that seems like a whole thing"},{"speaker":"Chris Spear","startTime":987.21,"endTime":990.93,"body":"that you really have to learn"},{"speaker":"Chris Spear","startTime":990.93,"endTime":993.99,"body":"and be careful with. So how did"},{"speaker":"Chris Spear","startTime":990.93,"endTime":993.99,"body":"you start doing foraging and"},{"speaker":"Chris Spear","startTime":993.99,"endTime":994.62,"body":"wild food."},{"speaker":"Clark Barlowe","startTime":995.19,"endTime":999.33,"body":"So it originally"},{"speaker":"Clark Barlowe","startTime":995.19,"endTime":999.33,"body":"started with my grandfather, we"},{"speaker":"Clark Barlowe","startTime":999.33,"endTime":1003.47,"body":"would go fishing, and we'd fish"},{"speaker":"Clark Barlowe","startTime":999.33,"endTime":1003.47,"body":"for a little bit. And then we'd"},{"speaker":"Clark Barlowe","startTime":1003.47,"endTime":1006.05,"body":"be up in the mountains in North"},{"speaker":"Clark Barlowe","startTime":1003.47,"endTime":1006.05,"body":"Carolina. And he's like, oh,"},{"speaker":"Clark Barlowe","startTime":1006.05,"endTime":1008.84,"body":"like, really, it's ginseng"},{"speaker":"Clark Barlowe","startTime":1006.05,"endTime":1008.84,"body":"season, I'd love to go hunt"},{"speaker":"Clark Barlowe","startTime":1008.84,"endTime":1013.97,"body":"ginseng. So I would go with him"},{"speaker":"Clark Barlowe","startTime":1008.84,"endTime":1013.97,"body":"to hunt ginseng. And it's one of"},{"speaker":"Clark Barlowe","startTime":1013.97,"endTime":1016.64,"body":"those things when you're a kid"},{"speaker":"Clark Barlowe","startTime":1013.97,"endTime":1016.64,"body":"and you're hunting this really"},{"speaker":"Clark Barlowe","startTime":1016.64,"endTime":1021.29,"body":"valuable plant, it feels like"},{"speaker":"Clark Barlowe","startTime":1016.64,"endTime":1021.29,"body":"you're hunting treasure. And so"},{"speaker":"Clark Barlowe","startTime":1021.32,"endTime":1025.67,"body":"I think that's what really drew"},{"speaker":"Clark Barlowe","startTime":1021.32,"endTime":1025.67,"body":"me into it at first. And then"},{"speaker":"Clark Barlowe","startTime":1025.97,"endTime":1031.1,"body":"when I was living in Washington,"},{"speaker":"Clark Barlowe","startTime":1025.97,"endTime":1031.1,"body":"DC, I forged professionally for"},{"speaker":"Clark Barlowe","startTime":1031.1,"endTime":1034.1,"body":"a couple of restaurants there"},{"speaker":"Clark Barlowe","startTime":1031.1,"endTime":1034.1,"body":"while I was working for another"},{"speaker":"Clark Barlowe","startTime":1034.1,"endTime":1039.11,"body":"restaurant group in the DC area."},{"speaker":"Clark Barlowe","startTime":1034.1,"endTime":1039.11,"body":"And then moving back to or"},{"speaker":"Clark Barlowe","startTime":1039.11,"endTime":1042.68,"body":"moving to Bermuda I foraged for"},{"speaker":"Clark Barlowe","startTime":1039.11,"endTime":1042.68,"body":"the restaurant there that I"},{"speaker":"Clark Barlowe","startTime":1042.68,"endTime":1046.94,"body":"worked at. And then eventually"},{"speaker":"Clark Barlowe","startTime":1042.68,"endTime":1046.94,"body":"it all culminated with opening"},{"speaker":"Clark Barlowe","startTime":1046.97,"endTime":1051.5,"body":"heirloom and getting as serious"},{"speaker":"Clark Barlowe","startTime":1046.97,"endTime":1051.5,"body":"about it as I possibly could."},{"speaker":"Clark Barlowe","startTime":1052.22,"endTime":1057.05,"body":"That was where I really turned"},{"speaker":"Clark Barlowe","startTime":1052.22,"endTime":1057.05,"body":"the mushroom foraging up a notch"},{"speaker":"Clark Barlowe","startTime":1057.08,"endTime":1062.15,"body":"and would be foraging pounds and"},{"speaker":"Clark Barlowe","startTime":1057.08,"endTime":1062.15,"body":"pounds of Shawn Tourelles. And"},{"speaker":"Clark Barlowe","startTime":1062.15,"endTime":1065.87,"body":"then morale season would be"},{"speaker":"Clark Barlowe","startTime":1062.15,"endTime":1065.87,"body":"around and we'd be foraging. I"},{"speaker":"Clark Barlowe","startTime":1065.87,"endTime":1070.22,"body":"mean, it's just amazing the"},{"speaker":"Clark Barlowe","startTime":1065.87,"endTime":1070.22,"body":"bounty of mushrooms and wild"},{"speaker":"Clark Barlowe","startTime":1070.22,"endTime":1074.57,"body":"food in general that North"},{"speaker":"Clark Barlowe","startTime":1070.22,"endTime":1074.57,"body":"Carolina has. So it all evolved"},{"speaker":"Clark Barlowe","startTime":1074.6,"endTime":1077.3,"body":"over the course of owning the"},{"speaker":"Clark Barlowe","startTime":1074.6,"endTime":1077.3,"body":"restaurant, I would do a lot of"},{"speaker":"Clark Barlowe","startTime":1077.6,"endTime":1082.94,"body":"reading in my time off and"},{"speaker":"Clark Barlowe","startTime":1077.6,"endTime":1082.94,"body":"reading old Appalachian recipes"},{"speaker":"Clark Barlowe","startTime":1082.94,"endTime":1086.24,"body":"and figuring out dishes that"},{"speaker":"Clark Barlowe","startTime":1082.94,"endTime":1086.24,"body":"they were doing and the"},{"speaker":"Clark Barlowe","startTime":1086.24,"endTime":1088.97,"body":"ingredients that they would have"},{"speaker":"Clark Barlowe","startTime":1086.24,"endTime":1088.97,"body":"to find and forage to do those"},{"speaker":"Clark Barlowe","startTime":1088.97,"endTime":1092.06,"body":"dishes. And, and that was sort"},{"speaker":"Clark Barlowe","startTime":1088.97,"endTime":1092.06,"body":"of how it all evolved."},{"speaker":"Chris Spear","startTime":1093.02,"endTime":1095.15,"body":"And I know some"},{"speaker":"Chris Spear","startTime":1093.02,"endTime":1095.15,"body":"things like there's some"},{"speaker":"Chris Spear","startTime":1095.15,"endTime":1099.26,"body":"mushrooms that are poisonous or"},{"speaker":"Chris Spear","startTime":1095.15,"endTime":1099.26,"body":"have toxins, but if you cook"},{"speaker":"Chris Spear","startTime":1099.26,"endTime":1102.83,"body":"them properly, they're not is"},{"speaker":"Chris Spear","startTime":1099.26,"endTime":1102.83,"body":"that right? Yeah, you're exactly"},{"speaker":"Chris Spear","startTime":1102.83,"endTime":1107.21,"body":"right. Why would you even? Why"},{"speaker":"Chris Spear","startTime":1102.83,"endTime":1107.21,"body":"would you risk that? It just"},{"speaker":"Chris Spear","startTime":1107.21,"endTime":1109.52,"body":"seems so fine. Like aren't there"},{"speaker":"Chris Spear","startTime":1107.21,"endTime":1109.52,"body":"enough delicious things out"},{"speaker":"Chris Spear","startTime":1109.52,"endTime":1112.91,"body":"there that you don't have to"},{"speaker":"Chris Spear","startTime":1109.52,"endTime":1112.91,"body":"even mess with that? And if"},{"speaker":"Chris Spear","startTime":1112.91,"endTime":1116.21,"body":"you've I know you've kind of"},{"speaker":"Chris Spear","startTime":1112.91,"endTime":1116.21,"body":"worked with some of them? Was it"},{"speaker":"Chris Spear","startTime":1116.21,"endTime":1119.48,"body":"really scary the first time you"},{"speaker":"Chris Spear","startTime":1116.21,"endTime":1119.48,"body":"tried cooking them?"},{"speaker":"Clark Barlowe","startTime":1119.99,"endTime":1123.59,"body":"I don't think"},{"speaker":"Clark Barlowe","startTime":1119.99,"endTime":1123.59,"body":"scary. The like not with"},{"speaker":"Clark Barlowe","startTime":1123.59,"endTime":1127.88,"body":"mushrooms. The only thing that"},{"speaker":"Clark Barlowe","startTime":1123.59,"endTime":1127.88,"body":"ever really made me nervous. The"},{"speaker":"Clark Barlowe","startTime":1127.88,"endTime":1133.79,"body":"first time that I ate it was I"},{"speaker":"Clark Barlowe","startTime":1127.88,"endTime":1133.79,"body":"did a poke berry juice, which is"},{"speaker":"Clark Barlowe","startTime":1134.0,"endTime":1137.39,"body":"this wild berry it grows pretty"},{"speaker":"Clark Barlowe","startTime":1134.0,"endTime":1137.39,"body":"ubiquitously all over the south."},{"speaker":"Clark Barlowe","startTime":1137.69,"endTime":1142.01,"body":"And I read this recipe that said"},{"speaker":"Clark Barlowe","startTime":1137.69,"endTime":1142.01,"body":"if you squeezed it that all the"},{"speaker":"Clark Barlowe","startTime":1142.01,"endTime":1145.82,"body":"toxins are contained in the"},{"speaker":"Clark Barlowe","startTime":1142.01,"endTime":1145.82,"body":"seeds. So if you could press"},{"speaker":"Clark Barlowe","startTime":1145.82,"endTime":1149.84,"body":"just the juice without breaking"},{"speaker":"Clark Barlowe","startTime":1145.82,"endTime":1149.84,"body":"any of the seeds, then it was"},{"speaker":"Clark Barlowe","startTime":1149.84,"endTime":1153.11,"body":"completely edible and maybe a"},{"speaker":"Clark Barlowe","startTime":1149.84,"endTime":1153.11,"body":"really delicious ingredient and"},{"speaker":"Clark Barlowe","startTime":1153.11,"endTime":1157.85,"body":"turns out, it was fascinating."},{"speaker":"Clark Barlowe","startTime":1153.11,"endTime":1157.85,"body":"It tasted kind of like a dark"},{"speaker":"Clark Barlowe","startTime":1157.85,"endTime":1161.18,"body":"chocolate mixed with a"},{"speaker":"Clark Barlowe","startTime":1157.85,"endTime":1161.18,"body":"Blackberry. And I drink that"},{"speaker":"Clark Barlowe","startTime":1161.18,"endTime":1164.15,"body":"juice. And that was the first"},{"speaker":"Clark Barlowe","startTime":1161.18,"endTime":1164.15,"body":"time I was very nervous. But"},{"speaker":"Clark Barlowe","startTime":1164.15,"endTime":1170.06,"body":"mushrooms. There's such a great"},{"speaker":"Clark Barlowe","startTime":1164.15,"endTime":1170.06,"body":"foundational history on how to"},{"speaker":"Clark Barlowe","startTime":1170.06,"endTime":1173.45,"body":"process these mushrooms and"},{"speaker":"Clark Barlowe","startTime":1170.06,"endTime":1173.45,"body":"Anita muscaria is the first one"},{"speaker":"Clark Barlowe","startTime":1173.45,"endTime":1177.02,"body":"that really comes to mind when"},{"speaker":"Clark Barlowe","startTime":1173.45,"endTime":1177.02,"body":"we talk about taking a mushroom"},{"speaker":"Clark Barlowe","startTime":1177.02,"endTime":1180.5,"body":"that is somewhat toxic or"},{"speaker":"Clark Barlowe","startTime":1177.02,"endTime":1180.5,"body":"contains toxins and then"},{"speaker":"Clark Barlowe","startTime":1180.5,"endTime":1184.85,"body":"processing it to make it edible."},{"speaker":"Clark Barlowe","startTime":1180.5,"endTime":1184.85,"body":"That's the mushroom. It's very"},{"speaker":"Clark Barlowe","startTime":1184.85,"endTime":1188.18,"body":"iconic. It's the red cap and the"},{"speaker":"Clark Barlowe","startTime":1184.85,"endTime":1188.18,"body":"white dots on it. It's the Mario"},{"speaker":"Clark Barlowe","startTime":1188.18,"endTime":1188.84,"body":"Mushroom"},{"speaker":"Chris Spear","startTime":1189.32,"endTime":1191.09,"body":"and you have a"},{"speaker":"Chris Spear","startTime":1189.32,"endTime":1191.09,"body":"video. I think it's like a video"},{"speaker":"Chris Spear","startTime":1191.09,"endTime":1194.51,"body":"story on your Instagram. I was"},{"speaker":"Chris Spear","startTime":1191.09,"endTime":1194.51,"body":"watching that a couple days ago."},{"speaker":"Clark Barlowe","startTime":1194.63,"endTime":1197.42,"body":"Yeah. So it's"},{"speaker":"Clark Barlowe","startTime":1194.63,"endTime":1197.42,"body":"it's very sad. I mean, it's a"},{"speaker":"Clark Barlowe","startTime":1197.42,"endTime":1200.72,"body":"pretty simple processing. I"},{"speaker":"Clark Barlowe","startTime":1197.42,"endTime":1200.72,"body":"actually reached out to my"},{"speaker":"Clark Barlowe","startTime":1200.72,"endTime":1205.31,"body":"friend Jeremy Umansky. He's a"},{"speaker":"Clark Barlowe","startTime":1200.72,"endTime":1205.31,"body":"chef in Cleveland. He owns the"},{"speaker":"Clark Barlowe","startTime":1205.52,"endTime":1208.97,"body":"larger restaurant been on the"},{"speaker":"Clark Barlowe","startTime":1205.52,"endTime":1208.97,"body":"show twice. Yeah, Jeff Jeremy's"},{"speaker":"Clark Barlowe","startTime":1209.0,"endTime":1213.38,"body":"Jeremy's awesome, like, I knew"},{"speaker":"Clark Barlowe","startTime":1209.0,"endTime":1213.38,"body":"you knew him. So that was Jeremy"},{"speaker":"Clark Barlowe","startTime":1213.38,"endTime":1217.01,"body":"just one of those people he's"},{"speaker":"Clark Barlowe","startTime":1213.38,"endTime":1217.01,"body":"been, in addition to being one"},{"speaker":"Clark Barlowe","startTime":1217.01,"endTime":1220.25,"body":"of the nicest people that you"},{"speaker":"Clark Barlowe","startTime":1217.01,"endTime":1220.25,"body":"could ever meet. He's also a"},{"speaker":"Clark Barlowe","startTime":1220.25,"endTime":1224.27,"body":"wealth of knowledge when it"},{"speaker":"Clark Barlowe","startTime":1220.25,"endTime":1224.27,"body":"comes to wild food fermentation"},{"speaker":"Clark Barlowe","startTime":1224.27,"endTime":1228.17,"body":"like everything. So I reached"},{"speaker":"Clark Barlowe","startTime":1224.27,"endTime":1228.17,"body":"out to him, and he sort of gave"},{"speaker":"Clark Barlowe","startTime":1228.17,"endTime":1232.88,"body":"me a quick little processing tip"},{"speaker":"Clark Barlowe","startTime":1228.17,"endTime":1232.88,"body":"on it. And then I had found, I"},{"speaker":"Clark Barlowe","startTime":1232.88,"endTime":1236.09,"body":"think, 15 pounds of them just"},{"speaker":"Clark Barlowe","startTime":1232.88,"endTime":1236.09,"body":"driving along the road here in"},{"speaker":"Clark Barlowe","startTime":1236.09,"endTime":1239.66,"body":"Oregon. So I really wanted to"},{"speaker":"Clark Barlowe","startTime":1236.09,"endTime":1239.66,"body":"get them processed. I've got"},{"speaker":"Clark Barlowe","startTime":1239.66,"endTime":1243.74,"body":"them canned in a variety of"},{"speaker":"Clark Barlowe","startTime":1239.66,"endTime":1243.74,"body":"different ways in our pantry"},{"speaker":"Clark Barlowe","startTime":1243.74,"endTime":1248.15,"body":"here. So they're such a neat"},{"speaker":"Clark Barlowe","startTime":1243.74,"endTime":1248.15,"body":"mushroom. And going back to your"},{"speaker":"Clark Barlowe","startTime":1248.15,"endTime":1253.07,"body":"question of like, why would you"},{"speaker":"Clark Barlowe","startTime":1248.15,"endTime":1253.07,"body":"do that? I don't necessarily"},{"speaker":"Clark Barlowe","startTime":1253.07,"endTime":1257.81,"body":"look at the risks side of it."},{"speaker":"Clark Barlowe","startTime":1253.07,"endTime":1257.81,"body":"Because I think the risk is so"},{"speaker":"Clark Barlowe","startTime":1257.81,"endTime":1261.47,"body":"minimal if you're processing"},{"speaker":"Clark Barlowe","startTime":1257.81,"endTime":1261.47,"body":"something correctly. And for me,"},{"speaker":"Clark Barlowe","startTime":1261.77,"endTime":1265.97,"body":"being able to eat something that"},{"speaker":"Clark Barlowe","startTime":1261.77,"endTime":1265.97,"body":"is truly unique that maybe"},{"speaker":"Clark Barlowe","startTime":1265.97,"endTime":1269.42,"body":"you're one of only a few people"},{"speaker":"Clark Barlowe","startTime":1265.97,"endTime":1269.42,"body":"that's ever been able to eat it."},{"speaker":"Clark Barlowe","startTime":1270.05,"endTime":1274.34,"body":"It's just too much of a"},{"speaker":"Clark Barlowe","startTime":1270.05,"endTime":1274.34,"body":"something too exciting to pass"},{"speaker":"Clark Barlowe","startTime":1274.34,"endTime":1274.67,"body":"up."},{"speaker":"Chris Spear","startTime":1275.419,"endTime":1277.249,"body":"It kind of reminds"},{"speaker":"Chris Spear","startTime":1275.419,"endTime":1277.249,"body":"me of that Simpsons episode you"},{"speaker":"Chris Spear","startTime":1277.249,"endTime":1279.229,"body":"ever seen the one where he eats"},{"speaker":"Chris Spear","startTime":1277.249,"endTime":1279.229,"body":"the blue fish? And he's not sure"},{"speaker":"Chris Spear","startTime":1279.229,"endTime":1281.389,"body":"if it was done right. And he"},{"speaker":"Chris Spear","startTime":1279.229,"endTime":1281.389,"body":"spends the next 24 hours"},{"speaker":"Chris Spear","startTime":1281.389,"endTime":1283.459,"body":"listening to the Bible, because"},{"speaker":"Chris Spear","startTime":1281.389,"endTime":1283.459,"body":"he thinks he's gonna die."},{"speaker":"Clark Barlowe","startTime":1283.55,"endTime":1286.19,"body":"It's all here."},{"speaker":"Clark Barlowe","startTime":1283.55,"endTime":1286.19,"body":"Like, I always think about FUBU"},{"speaker":"Clark Barlowe","startTime":1286.43,"endTime":1289.85,"body":"when I think about these"},{"speaker":"Clark Barlowe","startTime":1286.43,"endTime":1289.85,"body":"mushrooms, so yeah, exactly."},{"speaker":"Chris Spear","startTime":1290.15,"endTime":1291.65,"body":"We don't have any"},{"speaker":"Chris Spear","startTime":1290.15,"endTime":1291.65,"body":"more. But we used to have Polk"},{"speaker":"Chris Spear","startTime":1291.65,"endTime":1293.96,"body":"berries growing on my property."},{"speaker":"Chris Spear","startTime":1291.65,"endTime":1293.96,"body":"And I've had this conversation"},{"speaker":"Chris Spear","startTime":1293.96,"endTime":1296.93,"body":"with the kids. And then we were"},{"speaker":"Chris Spear","startTime":1293.96,"endTime":1296.93,"body":"out foraging Paw Paws last week,"},{"speaker":"Chris Spear","startTime":1296.93,"endTime":1300.14,"body":"and we saw these poke berries."},{"speaker":"Chris Spear","startTime":1296.93,"endTime":1300.14,"body":"And I was talking about this."},{"speaker":"Chris Spear","startTime":1300.14,"endTime":1302.36,"body":"And so they had that question."},{"speaker":"Chris Spear","startTime":1300.14,"endTime":1302.36,"body":"For me. It's like, oh, well, it"},{"speaker":"Chris Spear","startTime":1302.36,"endTime":1304.4,"body":"sounds like it's kind of risky"},{"speaker":"Chris Spear","startTime":1302.36,"endTime":1304.4,"body":"to process these things. How"},{"speaker":"Chris Spear","startTime":1304.4,"endTime":1306.71,"body":"delicious are they? I'd rather"},{"speaker":"Chris Spear","startTime":1304.4,"endTime":1306.71,"body":"just eat like raspberries and"},{"speaker":"Chris Spear","startTime":1306.71,"endTime":1309.02,"body":"blackberries that I know we're"},{"speaker":"Chris Spear","startTime":1306.71,"endTime":1309.02,"body":"gonna be okay. And I was like,"},{"speaker":"Chris Spear","startTime":1309.02,"endTime":1311.87,"body":"Yeah, I kind of think I'd be in"},{"speaker":"Chris Spear","startTime":1309.02,"endTime":1311.87,"body":"that same camp, because I read"},{"speaker":"Chris Spear","startTime":1311.87,"endTime":1314.42,"body":"something similar, like people"},{"speaker":"Chris Spear","startTime":1311.87,"endTime":1314.42,"body":"making jams and jellies out of"},{"speaker":"Chris Spear","startTime":1314.42,"endTime":1315.71,"body":"them. But if you don't do it,"},{"speaker":"Chris Spear","startTime":1314.42,"endTime":1315.71,"body":"right,"},{"speaker":"Clark Barlowe","startTime":1315.86,"endTime":1320.99,"body":"oh, yeah,"},{"speaker":"Clark Barlowe","startTime":1315.86,"endTime":1320.99,"body":"exactly. The biggest thing is"},{"speaker":"Clark Barlowe","startTime":1320.99,"endTime":1325.1,"body":"like, again, not breaking those"},{"speaker":"Clark Barlowe","startTime":1320.99,"endTime":1325.1,"body":"seeds. But it's such a cool, it"},{"speaker":"Clark Barlowe","startTime":1325.1,"endTime":1330.41,"body":"all came from I read a recipe"},{"speaker":"Clark Barlowe","startTime":1325.1,"endTime":1330.41,"body":"for Appalachian poke punch. And"},{"speaker":"Clark Barlowe","startTime":1330.41,"endTime":1333.44,"body":"they were juicing the Poke and"},{"speaker":"Clark Barlowe","startTime":1330.41,"endTime":1333.44,"body":"then adding it in and making"},{"speaker":"Clark Barlowe","startTime":1333.44,"endTime":1338.09,"body":"this like punch out of it. And I"},{"speaker":"Clark Barlowe","startTime":1333.44,"endTime":1338.09,"body":"just, I couldn't not try it."},{"speaker":"Chris Spear","startTime":1338.75,"endTime":1340.64,"body":"I guess a lot of"},{"speaker":"Chris Spear","startTime":1338.75,"endTime":1340.64,"body":"that's like availability, like"},{"speaker":"Chris Spear","startTime":1340.64,"endTime":1342.86,"body":"you probably had didn't have a"},{"speaker":"Chris Spear","startTime":1340.64,"endTime":1342.86,"body":"grocery store when you're up on"},{"speaker":"Chris Spear","startTime":1342.86,"endTime":1343.61,"body":"that mountain there."},{"speaker":"Clark Barlowe","startTime":1343.64,"endTime":1347.6,"body":"Yeah, exactly."},{"speaker":"Clark Barlowe","startTime":1343.64,"endTime":1347.6,"body":"Like, and Polk salad is so"},{"speaker":"Clark Barlowe","startTime":1347.66,"endTime":1350.81,"body":"iconic, that most people that"},{"speaker":"Clark Barlowe","startTime":1347.66,"endTime":1350.81,"body":"have gotten into foraging a"},{"speaker":"Clark Barlowe","startTime":1350.81,"endTime":1354.83,"body":"little bit, know that they can"},{"speaker":"Clark Barlowe","startTime":1350.81,"endTime":1354.83,"body":"process poke and eat poke as a"},{"speaker":"Clark Barlowe","startTime":1354.83,"endTime":1361.16,"body":"salad. And I'm saying salad with"},{"speaker":"Clark Barlowe","startTime":1354.83,"endTime":1361.16,"body":"a T instead of a D. It's it's"},{"speaker":"Clark Barlowe","startTime":1361.16,"endTime":1366.17,"body":"actually the way of cooking the"},{"speaker":"Clark Barlowe","startTime":1361.16,"endTime":1366.17,"body":"green light comes from more"},{"speaker":"Clark Barlowe","startTime":1366.26,"endTime":1370.58,"body":"Eastern European origins. And"},{"speaker":"Clark Barlowe","startTime":1366.26,"endTime":1370.58,"body":"when the Appalachian people were"},{"speaker":"Clark Barlowe","startTime":1370.58,"endTime":1373.52,"body":"originally saying that they were"},{"speaker":"Clark Barlowe","startTime":1370.58,"endTime":1373.52,"body":"saying Polk salad, and people"},{"speaker":"Clark Barlowe","startTime":1373.55,"endTime":1377.84,"body":"heard that as Polk salad. And so"},{"speaker":"Clark Barlowe","startTime":1373.55,"endTime":1377.84,"body":"that's how it's become known."},{"speaker":"Chris Spear","startTime":1378.62,"endTime":1381.5,"body":"Really interesting."},{"speaker":"Chris Spear","startTime":1378.62,"endTime":1381.5,"body":"This is stuff I haven't I mean,"},{"speaker":"Chris Spear","startTime":1381.53,"endTime":1384.47,"body":"so I'm from the Boston area"},{"speaker":"Chris Spear","startTime":1381.53,"endTime":1384.47,"body":"originally, and now I live in"},{"speaker":"Chris Spear","startTime":1384.5,"endTime":1387.29,"body":"Maryland. So you know, I'm"},{"speaker":"Chris Spear","startTime":1384.5,"endTime":1387.29,"body":"pushing down more towards the"},{"speaker":"Chris Spear","startTime":1387.29,"endTime":1389.57,"body":"south, where my wife's family is"},{"speaker":"Chris Spear","startTime":1387.29,"endTime":1389.57,"body":"from Virginia, and she had some"},{"speaker":"Chris Spear","startTime":1389.57,"endTime":1393.83,"body":"relatives who are like from"},{"speaker":"Chris Spear","startTime":1389.57,"endTime":1393.83,"body":"those areas. So I've been"},{"speaker":"Chris Spear","startTime":1393.83,"endTime":1396.38,"body":"studying a little bit about"},{"speaker":"Chris Spear","startTime":1393.83,"endTime":1396.38,"body":"those food ways. But still,"},{"speaker":"Chris Spear","startTime":1396.41,"endTime":1398.96,"body":"there's so much to learn and"},{"speaker":"Chris Spear","startTime":1396.41,"endTime":1398.96,"body":"stuff that I feel like I'm never"},{"speaker":"Chris Spear","startTime":1398.96,"endTime":1402.26,"body":"even going to get even into. And"},{"speaker":"Chris Spear","startTime":1398.96,"endTime":1402.26,"body":"I'm just scratching the surface"},{"speaker":"Chris Spear","startTime":1402.26,"endTime":1402.83,"body":"right now."},{"speaker":"Clark Barlowe","startTime":1402.949,"endTime":1404.689,"body":"Exactly. And"},{"speaker":"Clark Barlowe","startTime":1402.949,"endTime":1404.689,"body":"that's, I mean, that's the"},{"speaker":"Clark Barlowe","startTime":1404.689,"endTime":1408.859,"body":"fantastic thing about the age"},{"speaker":"Clark Barlowe","startTime":1404.689,"endTime":1408.859,"body":"that we live in, is there are so"},{"speaker":"Clark Barlowe","startTime":1408.859,"endTime":1413.089,"body":"many fantastic resources about"},{"speaker":"Clark Barlowe","startTime":1408.859,"endTime":1413.089,"body":"whatever area of food you're"},{"speaker":"Clark Barlowe","startTime":1413.089,"endTime":1416.689,"body":"interested in. There's there's"},{"speaker":"Clark Barlowe","startTime":1413.089,"endTime":1416.689,"body":"great resources on Appalachian"},{"speaker":"Clark Barlowe","startTime":1416.899,"endTime":1420.529,"body":"cuisine, there's great resources"},{"speaker":"Clark Barlowe","startTime":1416.899,"endTime":1420.529,"body":"on Spanish, there's just I mean,"},{"speaker":"Clark Barlowe","startTime":1420.709,"endTime":1423.319,"body":"whatever you want to learn"},{"speaker":"Clark Barlowe","startTime":1420.709,"endTime":1423.319,"body":"about, there's there's a"},{"speaker":"Clark Barlowe","startTime":1423.319,"endTime":1424.219,"body":"resource for it."},{"speaker":"Chris Spear","startTime":1424.639,"endTime":1426.199,"body":"When I think it's"},{"speaker":"Chris Spear","startTime":1424.639,"endTime":1426.199,"body":"interesting, people are going"},{"speaker":"Chris Spear","startTime":1426.199,"endTime":1428.599,"body":"back into the history, you know,"},{"speaker":"Chris Spear","startTime":1426.199,"endTime":1428.599,"body":"we were in this age where"},{"speaker":"Chris Spear","startTime":1428.599,"endTime":1432.499,"body":"there's 40 cookbooks coming out"},{"speaker":"Chris Spear","startTime":1428.599,"endTime":1432.499,"body":"a week. And they're all, you"},{"speaker":"Chris Spear","startTime":1432.499,"endTime":1435.319,"body":"know, new recipes and new"},{"speaker":"Chris Spear","startTime":1432.499,"endTime":1435.319,"body":"techniques. But people are also"},{"speaker":"Chris Spear","startTime":1435.319,"endTime":1438.919,"body":"scouring like used bookstores"},{"speaker":"Chris Spear","startTime":1435.319,"endTime":1438.919,"body":"looking for those community"},{"speaker":"Chris Spear","startTime":1438.919,"endTime":1441.889,"body":"cookbooks. And, you know,"},{"speaker":"Chris Spear","startTime":1438.919,"endTime":1441.889,"body":"digging up some of those"},{"speaker":"Chris Spear","startTime":1441.919,"endTime":1445.459,"body":"heritage recipes. So it is a"},{"speaker":"Chris Spear","startTime":1441.919,"endTime":1445.459,"body":"good time to kind of be in this"},{"speaker":"Chris Spear","startTime":1445.459,"endTime":1445.939,"body":"age."},{"speaker":"Clark Barlowe","startTime":1446.03,"endTime":1448.7,"body":"Now, I definitely"},{"speaker":"Clark Barlowe","startTime":1446.03,"endTime":1448.7,"body":"agree. Some of my more prized"},{"speaker":"Clark Barlowe","startTime":1448.7,"endTime":1453.8,"body":"possessions are some of the"},{"speaker":"Clark Barlowe","startTime":1448.7,"endTime":1453.8,"body":"native Indian recipe books that"},{"speaker":"Clark Barlowe","startTime":1453.8,"endTime":1458.12,"body":"I have. And they're things that"},{"speaker":"Clark Barlowe","startTime":1453.8,"endTime":1458.12,"body":"I had to search for, found them"},{"speaker":"Clark Barlowe","startTime":1458.12,"endTime":1461.45,"body":"on eBay. And they're mostly"},{"speaker":"Clark Barlowe","startTime":1458.12,"endTime":1461.45,"body":"falling apart. But to be able to"},{"speaker":"Clark Barlowe","startTime":1461.45,"endTime":1464.78,"body":"go back through them and see"},{"speaker":"Clark Barlowe","startTime":1461.45,"endTime":1464.78,"body":"these recipes that came from"},{"speaker":"Clark Barlowe","startTime":1464.78,"endTime":1468.44,"body":"people that were the indigenous"},{"speaker":"Clark Barlowe","startTime":1464.78,"endTime":1468.44,"body":"people of the Americas, like"},{"speaker":"Clark Barlowe","startTime":1468.44,"endTime":1473.15,"body":"there can there can be nothing"},{"speaker":"Clark Barlowe","startTime":1468.44,"endTime":1473.15,"body":"more from in my opinion, with"},{"speaker":"Clark Barlowe","startTime":1473.15,"endTime":1476.54,"body":"food that connects us to a place"},{"speaker":"Clark Barlowe","startTime":1473.15,"endTime":1476.54,"body":"than to be able to cook those"},{"speaker":"Clark Barlowe","startTime":1476.54,"endTime":1477.02,"body":"dishes."},{"speaker":"Chris Spear","startTime":1477.83,"endTime":1479.54,"body":"And I know you've"},{"speaker":"Chris Spear","startTime":1477.83,"endTime":1479.54,"body":"done classes, are you still"},{"speaker":"Chris Spear","startTime":1479.54,"endTime":1480.5,"body":"doing classes?"},{"speaker":"Clark Barlowe","startTime":1481.01,"endTime":1484.25,"body":"Yeah. So I do"},{"speaker":"Clark Barlowe","startTime":1481.01,"endTime":1484.25,"body":"them mostly by requests. Now I"},{"speaker":"Clark Barlowe","startTime":1484.25,"endTime":1486.98,"body":"do a couple of big foraging"},{"speaker":"Clark Barlowe","startTime":1484.25,"endTime":1486.98,"body":"classes a year and I promote"},{"speaker":"Clark Barlowe","startTime":1486.98,"endTime":1490.88,"body":"those here locally. I live in"},{"speaker":"Clark Barlowe","startTime":1486.98,"endTime":1490.88,"body":"Eugene OR I live technically in"},{"speaker":"Clark Barlowe","startTime":1490.88,"endTime":1496.1,"body":"Springfield, Oregon, but Eugene"},{"speaker":"Clark Barlowe","startTime":1490.88,"endTime":1496.1,"body":"is the closest big city and"},{"speaker":"Clark Barlowe","startTime":1496.1,"endTime":1498.92,"body":"that's it's where the University"},{"speaker":"Clark Barlowe","startTime":1496.1,"endTime":1498.92,"body":"of Oregon is. That's what most"},{"speaker":"Clark Barlowe","startTime":1498.92,"endTime":1503.21,"body":"people know it for But I do"},{"speaker":"Clark Barlowe","startTime":1498.92,"endTime":1503.21,"body":"foraging classes I do cooking"},{"speaker":"Clark Barlowe","startTime":1503.21,"endTime":1507.83,"body":"classes. It just depends on what"},{"speaker":"Clark Barlowe","startTime":1503.21,"endTime":1507.83,"body":"people want to learn. Because at"},{"speaker":"Clark Barlowe","startTime":1507.83,"endTime":1512.15,"body":"this point, I don't, I don't"},{"speaker":"Clark Barlowe","startTime":1507.83,"endTime":1512.15,"body":"want to do a class for people"},{"speaker":"Clark Barlowe","startTime":1512.3,"endTime":1516.41,"body":"that aren't interested in it. So"},{"speaker":"Clark Barlowe","startTime":1512.3,"endTime":1516.41,"body":"I'll promote things and do a"},{"speaker":"Clark Barlowe","startTime":1516.41,"endTime":1519.02,"body":"couple of large ones a year. But"},{"speaker":"Clark Barlowe","startTime":1516.41,"endTime":1519.02,"body":"other than that, they're mostly"},{"speaker":"Clark Barlowe","startTime":1519.02,"endTime":1522.74,"body":"by request. And people can find"},{"speaker":"Clark Barlowe","startTime":1519.02,"endTime":1522.74,"body":"that on my website that is"},{"speaker":"Clark Barlowe","startTime":1522.8,"endTime":1526.61,"body":"potential pantry.com. And so"},{"speaker":"Clark Barlowe","startTime":1522.8,"endTime":1526.61,"body":"everything about the classes and"},{"speaker":"Clark Barlowe","startTime":1526.61,"endTime":1527.96,"body":"everything is right there on the"},{"speaker":"Clark Barlowe","startTime":1526.61,"endTime":1527.96,"body":"website."},{"speaker":"Chris Spear","startTime":1528.62,"endTime":1530.96,"body":"So what else does"},{"speaker":"Chris Spear","startTime":1528.62,"endTime":1530.96,"body":"potential pantry cover?"},{"speaker":"Clark Barlowe","startTime":1531.62,"endTime":1534.32,"body":"Potential pantry"},{"speaker":"Clark Barlowe","startTime":1531.62,"endTime":1534.32,"body":"is sort of my idea of the"},{"speaker":"Clark Barlowe","startTime":1534.32,"endTime":1539.27,"body":"evolution of heirloom, it was"},{"speaker":"Clark Barlowe","startTime":1534.32,"endTime":1539.27,"body":"just the idea of seeing"},{"speaker":"Clark Barlowe","startTime":1539.27,"endTime":1544.04,"body":"potential in all of the things"},{"speaker":"Clark Barlowe","startTime":1539.27,"endTime":1544.04,"body":"around us. But we do pop up"},{"speaker":"Clark Barlowe","startTime":1544.04,"endTime":1549.74,"body":"dinners with some small smaller"},{"speaker":"Clark Barlowe","startTime":1544.04,"endTime":1549.74,"body":"outfits here in Oregon. We do"},{"speaker":"Clark Barlowe","startTime":1549.89,"endTime":1554.72,"body":"dinners by request here at the"},{"speaker":"Clark Barlowe","startTime":1549.89,"endTime":1554.72,"body":"house, or I've done dinners in"},{"speaker":"Clark Barlowe","startTime":1554.72,"endTime":1558.44,"body":"the forest. I've done dinners in"},{"speaker":"Clark Barlowe","startTime":1554.72,"endTime":1558.44,"body":"little parks. It's just a"},{"speaker":"Clark Barlowe","startTime":1558.44,"endTime":1561.92,"body":"variety of different things. And"},{"speaker":"Clark Barlowe","startTime":1558.44,"endTime":1561.92,"body":"really, it's just a way for me"},{"speaker":"Clark Barlowe","startTime":1561.92,"endTime":1568.49,"body":"to scratch that culinary itch"},{"speaker":"Clark Barlowe","startTime":1561.92,"endTime":1568.49,"body":"while still doing law school and"},{"speaker":"Clark Barlowe","startTime":1568.49,"endTime":1569.42,"body":"some other things."},{"speaker":"Chris Spear","startTime":1570.26,"endTime":1572.81,"body":"You know, I'm a"},{"speaker":"Chris Spear","startTime":1570.26,"endTime":1572.81,"body":"personal chef. And similarly,"},{"speaker":"Chris Spear","startTime":1572.81,"endTime":1575.3,"body":"you know, I started this as a"},{"speaker":"Chris Spear","startTime":1572.81,"endTime":1575.3,"body":"side business while I was doing"},{"speaker":"Chris Spear","startTime":1575.3,"endTime":1577.85,"body":"something else. And it's nice to"},{"speaker":"Chris Spear","startTime":1575.3,"endTime":1577.85,"body":"be able to just, you know, even"},{"speaker":"Chris Spear","startTime":1577.85,"endTime":1579.83,"body":"if you're just doing it once a"},{"speaker":"Chris Spear","startTime":1577.85,"endTime":1579.83,"body":"month or so, just to kind of"},{"speaker":"Chris Spear","startTime":1579.83,"endTime":1582.95,"body":"keep your hands in that and keep"},{"speaker":"Chris Spear","startTime":1579.83,"endTime":1582.95,"body":"yourself interested. You don't"},{"speaker":"Chris Spear","startTime":1582.95,"endTime":1585.86,"body":"feel like you have to grind it"},{"speaker":"Chris Spear","startTime":1582.95,"endTime":1585.86,"body":"out. 40 plus hours a week doing"},{"speaker":"Chris Spear","startTime":1585.86,"endTime":1586.76,"body":"something like that."},{"speaker":"Clark Barlowe","startTime":1586.909,"endTime":1588.979,"body":"I definitely"},{"speaker":"Clark Barlowe","startTime":1586.909,"endTime":1588.979,"body":"agree. It's nice to have the"},{"speaker":"Clark Barlowe","startTime":1588.979,"endTime":1592.279,"body":"outlet, without all the stress"},{"speaker":"Clark Barlowe","startTime":1588.979,"endTime":1592.279,"body":"that comes along with"},{"speaker":"Clark Barlowe","startTime":1592.279,"endTime":1593.089,"body":"restaurants."},{"speaker":"Chris Spear","startTime":1593.57,"endTime":1595.49,"body":"Do you have a"},{"speaker":"Chris Spear","startTime":1593.57,"endTime":1595.49,"body":"single favorite thing that you"},{"speaker":"Chris Spear","startTime":1595.49,"endTime":1597.74,"body":"like to eat like foraged item?"},{"speaker":"Clark Barlowe","startTime":1599.42,"endTime":1603.56,"body":"Non forged item,"},{"speaker":"Clark Barlowe","startTime":1599.42,"endTime":1603.56,"body":"my answer is always a duck. I"},{"speaker":"Clark Barlowe","startTime":1603.56,"endTime":1605.99,"body":"love eating duck. It's super"},{"speaker":"Clark Barlowe","startTime":1603.56,"endTime":1605.99,"body":"versatile, and I've eaten a lot"},{"speaker":"Clark Barlowe","startTime":1605.99,"endTime":1608.45,"body":"of wild dogs. So I guess"},{"speaker":"Clark Barlowe","startTime":1605.99,"endTime":1608.45,"body":"technically it's it's haunted,"},{"speaker":"Clark Barlowe","startTime":1608.45,"endTime":1612.29,"body":"more so than foraged. But in"},{"speaker":"Clark Barlowe","startTime":1608.45,"endTime":1612.29,"body":"terms of a forged ingredient, it"},{"speaker":"Clark Barlowe","startTime":1612.29,"endTime":1617.18,"body":"would probably be the Lactarius"},{"speaker":"Clark Barlowe","startTime":1612.29,"endTime":1617.18,"body":"Indigo mushroom is my like, by"},{"speaker":"Clark Barlowe","startTime":1617.18,"endTime":1620.84,"body":"far and away the thing that I"},{"speaker":"Clark Barlowe","startTime":1617.18,"endTime":1620.84,"body":"geek out about the most. It's"},{"speaker":"Clark Barlowe","startTime":1620.84,"endTime":1625.22,"body":"just so bright blue, it's like"},{"speaker":"Clark Barlowe","startTime":1620.84,"endTime":1625.22,"body":"Carolina blue, like the sky. And"},{"speaker":"Clark Barlowe","startTime":1625.28,"endTime":1628.43,"body":"if you process it correctly,"},{"speaker":"Clark Barlowe","startTime":1625.28,"endTime":1628.43,"body":"when you pick it, and you have"},{"speaker":"Clark Barlowe","startTime":1628.61,"endTime":1631.4,"body":"some heavy cream right around"},{"speaker":"Clark Barlowe","startTime":1628.61,"endTime":1631.4,"body":"you, like you know, you're going"},{"speaker":"Clark Barlowe","startTime":1631.4,"endTime":1634.25,"body":"to pick these mushrooms, I"},{"speaker":"Clark Barlowe","startTime":1631.4,"endTime":1634.25,"body":"usually bring heavy cream with"},{"speaker":"Clark Barlowe","startTime":1634.25,"endTime":1637.25,"body":"me in a cooler, and I'll pick"},{"speaker":"Clark Barlowe","startTime":1634.25,"endTime":1637.25,"body":"the mushrooms and cut them and"},{"speaker":"Clark Barlowe","startTime":1637.25,"endTime":1641.24,"body":"drop them right into the cream."},{"speaker":"Clark Barlowe","startTime":1637.25,"endTime":1641.24,"body":"And they will turn the cream,"},{"speaker":"Clark Barlowe","startTime":1641.48,"endTime":1646.34,"body":"literally Carolina blue. And"},{"speaker":"Clark Barlowe","startTime":1641.48,"endTime":1646.34,"body":"then I've made ice cream out of"},{"speaker":"Clark Barlowe","startTime":1646.34,"endTime":1650.78,"body":"that cream. And it tastes"},{"speaker":"Clark Barlowe","startTime":1646.34,"endTime":1650.78,"body":"usually will my pastry chef and"},{"speaker":"Clark Barlowe","startTime":1650.78,"endTime":1653.42,"body":"Marie Stephanie at the"},{"speaker":"Clark Barlowe","startTime":1650.78,"endTime":1653.42,"body":"restaurant, she came up with"},{"speaker":"Clark Barlowe","startTime":1653.42,"endTime":1658.04,"body":"this idea to make ice cream with"},{"speaker":"Clark Barlowe","startTime":1653.42,"endTime":1658.04,"body":"a cream cheese base. So you"},{"speaker":"Clark Barlowe","startTime":1658.04,"endTime":1660.92,"body":"didn't have to use egg yolks"},{"speaker":"Clark Barlowe","startTime":1658.04,"endTime":1660.92,"body":"because if you use egg yolks"},{"speaker":"Clark Barlowe","startTime":1660.92,"endTime":1663.98,"body":"yellow with blue, you'll kind of"},{"speaker":"Clark Barlowe","startTime":1660.92,"endTime":1663.98,"body":"get this green."},{"speaker":"Chris Spear","startTime":1665.09,"endTime":1667.79,"body":"Yeah, like Mint"},{"speaker":"Chris Spear","startTime":1665.09,"endTime":1667.79,"body":"Mint ice cream. Exactly."},{"speaker":"Clark Barlowe","startTime":1668.12,"endTime":1670.25,"body":"And it's not"},{"speaker":"Clark Barlowe","startTime":1668.12,"endTime":1670.25,"body":"even, it's not even as appealing"},{"speaker":"Clark Barlowe","startTime":1670.25,"endTime":1675.23,"body":"as mint, unfortunately. But if"},{"speaker":"Clark Barlowe","startTime":1670.25,"endTime":1675.23,"body":"you do it with a cream cheese"},{"speaker":"Clark Barlowe","startTime":1675.23,"endTime":1679.76,"body":"base, then it stays that really"},{"speaker":"Clark Barlowe","startTime":1675.23,"endTime":1679.76,"body":"pretty blue color. And then the"},{"speaker":"Clark Barlowe","startTime":1679.76,"endTime":1683.06,"body":"cream cheese mixed with the"},{"speaker":"Clark Barlowe","startTime":1679.76,"endTime":1683.06,"body":"flavor of the mushroom made us"},{"speaker":"Clark Barlowe","startTime":1683.06,"endTime":1687.41,"body":"all think it tasted like"},{"speaker":"Clark Barlowe","startTime":1683.06,"endTime":1687.41,"body":"birthday cake. So it's something"},{"speaker":"Clark Barlowe","startTime":1687.41,"endTime":1690.71,"body":"I love seeing the look on"},{"speaker":"Clark Barlowe","startTime":1687.41,"endTime":1690.71,"body":"people's faces when they eat"},{"speaker":"Clark Barlowe","startTime":1690.71,"endTime":1694.73,"body":"that ice cream, because it's"},{"speaker":"Clark Barlowe","startTime":1690.71,"endTime":1694.73,"body":"just It boggles their mind. And"},{"speaker":"Clark Barlowe","startTime":1694.73,"endTime":1698.39,"body":"you can also make a blue"},{"speaker":"Clark Barlowe","startTime":1694.73,"endTime":1698.39,"body":"mushroom pasta with a cream"},{"speaker":"Clark Barlowe","startTime":1698.39,"endTime":1702.41,"body":"sauce, sort of like a blue"},{"speaker":"Clark Barlowe","startTime":1698.39,"endTime":1702.41,"body":"mushroom Alfredo, which is"},{"speaker":"Clark Barlowe","startTime":1702.41,"endTime":1705.02,"body":"another cool thing to get people"},{"speaker":"Clark Barlowe","startTime":1702.41,"endTime":1705.02,"body":"to think about."},{"speaker":"Chris Spear","startTime":1705.86,"endTime":1707.63,"body":"I don't think I've"},{"speaker":"Chris Spear","startTime":1705.86,"endTime":1707.63,"body":"ever had that mushroom. I'm"},{"speaker":"Chris Spear","startTime":1707.63,"endTime":1709.79,"body":"pretty sure I would remember if"},{"speaker":"Chris Spear","startTime":1707.63,"endTime":1709.79,"body":"I had Yeah, and you"},{"speaker":"Clark Barlowe","startTime":1709.79,"endTime":1711.98,"body":"could you should"},{"speaker":"Clark Barlowe","startTime":1709.79,"endTime":1711.98,"body":"be able to find it in Maryland."},{"speaker":"Clark Barlowe","startTime":1712.82,"endTime":1720.32,"body":"It's mostly it's Mike arisal"},{"speaker":"Clark Barlowe","startTime":1712.82,"endTime":1720.32,"body":"with conifers and some poplar"},{"speaker":"Clark Barlowe","startTime":1720.32,"endTime":1724.82,"body":"trees. So yeah, and it comes on"},{"speaker":"Clark Barlowe","startTime":1720.32,"endTime":1724.82,"body":"about the same time as Shawn"},{"speaker":"Clark Barlowe","startTime":1724.82,"endTime":1726.98,"body":"Terrell. So if you're out"},{"speaker":"Clark Barlowe","startTime":1724.82,"endTime":1726.98,"body":"foraging chanterelles, it's"},{"speaker":"Clark Barlowe","startTime":1726.98,"endTime":1728.21,"body":"definitely one to look for."},{"speaker":"Chris Spear","startTime":1728.78,"endTime":1730.94,"body":"All right, I will"},{"speaker":"Chris Spear","startTime":1728.78,"endTime":1730.94,"body":"put that on my list and maybe"},{"speaker":"Chris Spear","startTime":1730.97,"endTime":1735.56,"body":"send you a photo before I try"},{"speaker":"Chris Spear","startTime":1730.97,"endTime":1735.56,"body":"eating anytime. What are some of"},{"speaker":"Chris Spear","startTime":1735.56,"endTime":1738.29,"body":"your favorite resources for"},{"speaker":"Chris Spear","startTime":1735.56,"endTime":1738.29,"body":"this? I mean, you are a"},{"speaker":"Chris Spear","startTime":1738.29,"endTime":1741.83,"body":"fantastic resource. But other"},{"speaker":"Chris Spear","startTime":1738.29,"endTime":1741.83,"body":"people if they were looking for"},{"speaker":"Chris Spear","startTime":1741.86,"endTime":1745.16,"body":"books, websites, people to"},{"speaker":"Chris Spear","startTime":1741.86,"endTime":1745.16,"body":"follow, do you have anyone who"},{"speaker":"Chris Spear","startTime":1745.16,"endTime":1748.28,"body":"you really like or any resource"},{"speaker":"Chris Spear","startTime":1745.16,"endTime":1748.28,"body":"you really like?"},{"speaker":"Clark Barlowe","startTime":1749.03,"endTime":1752.72,"body":"For books for"},{"speaker":"Clark Barlowe","startTime":1749.03,"endTime":1752.72,"body":"mushrooms, I have two sort of"},{"speaker":"Clark Barlowe","startTime":1753.02,"endTime":1756.98,"body":"mushroom Bibles, so to speak."},{"speaker":"Clark Barlowe","startTime":1753.02,"endTime":1756.98,"body":"Here on the West Coast, it's"},{"speaker":"Clark Barlowe","startTime":1757.19,"endTime":1761.42,"body":"mushrooms of the redwood coast,"},{"speaker":"Clark Barlowe","startTime":1757.19,"endTime":1761.42,"body":"which is a really, really"},{"speaker":"Clark Barlowe","startTime":1761.42,"endTime":1765.38,"body":"fantastic resource. And when it"},{"speaker":"Clark Barlowe","startTime":1761.42,"endTime":1765.38,"body":"comes to mushroom ID books for"},{"speaker":"Clark Barlowe","startTime":1765.38,"endTime":1768.53,"body":"me, it's all about how they're"},{"speaker":"Clark Barlowe","startTime":1765.38,"endTime":1768.53,"body":"organized. I love having the"},{"speaker":"Clark Barlowe","startTime":1768.53,"endTime":1772.16,"body":"picture up top and then the"},{"speaker":"Clark Barlowe","startTime":1768.53,"endTime":1772.16,"body":"description right underneath, as"},{"speaker":"Clark Barlowe","startTime":1772.16,"endTime":1774.74,"body":"opposed to some other books that"},{"speaker":"Clark Barlowe","startTime":1772.16,"endTime":1774.74,"body":"have the pictures in the front"},{"speaker":"Clark Barlowe","startTime":1774.74,"endTime":1777.86,"body":"and then all the descriptions in"},{"speaker":"Clark Barlowe","startTime":1774.74,"endTime":1777.86,"body":"the back and you're constantly"},{"speaker":"Clark Barlowe","startTime":1777.86,"endTime":1782.21,"body":"flipping back and forth through"},{"speaker":"Clark Barlowe","startTime":1777.86,"endTime":1782.21,"body":"the book. So that mushrooms are"},{"speaker":"Clark Barlowe","startTime":1782.21,"endTime":1785.87,"body":"the redwood coast is fantastic"},{"speaker":"Clark Barlowe","startTime":1782.21,"endTime":1785.87,"body":"for West Coast foragers. For"},{"speaker":"Clark Barlowe","startTime":1785.87,"endTime":1788.42,"body":"East Coast foragers,"},{"speaker":"Clark Barlowe","startTime":1785.87,"endTime":1788.42,"body":"specifically in the southeast."},{"speaker":"Clark Barlowe","startTime":1788.81,"endTime":1793.28,"body":"It's William Rudy is the author"},{"speaker":"Clark Barlowe","startTime":1788.81,"endTime":1793.28,"body":"and it's wild mushrooms of West"},{"speaker":"Clark Barlowe","startTime":1793.28,"endTime":1797.21,"body":"Virginia and central Appalachia."},{"speaker":"Clark Barlowe","startTime":1793.28,"endTime":1797.21,"body":"And that again is organized in"},{"speaker":"Clark Barlowe","startTime":1797.21,"endTime":1801.2,"body":"that same way and just a really,"},{"speaker":"Clark Barlowe","startTime":1797.21,"endTime":1801.2,"body":"really Panther asterik resource"},{"speaker":"Clark Barlowe","startTime":1801.47,"endTime":1806.06,"body":"when it comes to people to"},{"speaker":"Clark Barlowe","startTime":1801.47,"endTime":1806.06,"body":"follow, that's the fantastic"},{"speaker":"Clark Barlowe","startTime":1806.06,"endTime":1809.33,"body":"thing right now is there are so"},{"speaker":"Clark Barlowe","startTime":1806.06,"endTime":1809.33,"body":"many people who are so"},{"speaker":"Clark Barlowe","startTime":1809.33,"endTime":1812.87,"body":"knowledgeable, I almost don't"},{"speaker":"Clark Barlowe","startTime":1809.33,"endTime":1812.87,"body":"put up foraging content anymore."},{"speaker":"Clark Barlowe","startTime":1813.23,"endTime":1816.77,"body":"Because there's so many people"},{"speaker":"Clark Barlowe","startTime":1813.23,"endTime":1816.77,"body":"that are doing it that I feel"},{"speaker":"Clark Barlowe","startTime":1816.77,"endTime":1819.35,"body":"like I have to play catch up"},{"speaker":"Clark Barlowe","startTime":1816.77,"endTime":1819.35,"body":"every time I put up something"},{"speaker":"Clark Barlowe","startTime":1819.56,"endTime":1821.57,"body":"foraging related and say, oh,"},{"speaker":"Clark Barlowe","startTime":1819.56,"endTime":1821.57,"body":"you should check out this"},{"speaker":"Clark Barlowe","startTime":1821.57,"endTime":1824.66,"body":"person's post and this person's"},{"speaker":"Clark Barlowe","startTime":1821.57,"endTime":1824.66,"body":"post because they spoke about it"},{"speaker":"Clark Barlowe","startTime":1824.66,"endTime":1828.02,"body":"very knowledgeably as well. But"},{"speaker":"Clark Barlowe","startTime":1824.66,"endTime":1828.02,"body":"I'll just list off a couple of"},{"speaker":"Clark Barlowe","startTime":1828.02,"endTime":1831.53,"body":"people that I follow really"},{"speaker":"Clark Barlowe","startTime":1828.02,"endTime":1831.53,"body":"quickly here. Lady of the woods"},{"speaker":"Clark Barlowe","startTime":1831.56,"endTime":1835.85,"body":"is a forage or in Colorado, who"},{"speaker":"Clark Barlowe","startTime":1831.56,"endTime":1835.85,"body":"along with her partner does some"},{"speaker":"Clark Barlowe","startTime":1835.85,"endTime":1839.66,"body":"really really fantastic West"},{"speaker":"Clark Barlowe","startTime":1835.85,"endTime":1839.66,"body":"Coast foraging. Mallory"},{"speaker":"Clark Barlowe","startTime":1839.66,"endTime":1843.62,"body":"O'Donnell is a fantastic forage"},{"speaker":"Clark Barlowe","startTime":1839.66,"endTime":1843.62,"body":"are out of the Northeast and a"},{"speaker":"Clark Barlowe","startTime":1843.62,"endTime":1847.88,"body":"very good friend who is just so"},{"speaker":"Clark Barlowe","startTime":1843.62,"endTime":1847.88,"body":"knowledgeable and always posting"},{"speaker":"Clark Barlowe","startTime":1847.88,"endTime":1852.02,"body":"really, really great stuff."},{"speaker":"Clark Barlowe","startTime":1847.88,"endTime":1852.02,"body":"Little lichen is another forger"},{"speaker":"Clark Barlowe","startTime":1852.02,"endTime":1855.23,"body":"in the Northeast, and the friend"},{"speaker":"Clark Barlowe","startTime":1852.02,"endTime":1855.23,"body":"of Mallory's in mind that does"},{"speaker":"Clark Barlowe","startTime":1855.23,"endTime":1859.43,"body":"some really, really cool"},{"speaker":"Clark Barlowe","startTime":1855.23,"endTime":1859.43,"body":"foraging content. You have black"},{"speaker":"Clark Barlowe","startTime":1859.43,"endTime":1864.02,"body":"forger, Alexis, and she's out of"},{"speaker":"Clark Barlowe","startTime":1859.43,"endTime":1864.02,"body":"the sort of the more central"},{"speaker":"Clark Barlowe","startTime":1864.08,"endTime":1868.34,"body":"region of the United States. And"},{"speaker":"Clark Barlowe","startTime":1864.08,"endTime":1868.34,"body":"honestly, she's putting up some"},{"speaker":"Clark Barlowe","startTime":1868.34,"endTime":1871.52,"body":"of the most innovative content"},{"speaker":"Clark Barlowe","startTime":1868.34,"endTime":1871.52,"body":"of anybody right now. And just"},{"speaker":"Clark Barlowe","startTime":1871.52,"endTime":1874.7,"body":"really, really, really cool"},{"speaker":"Clark Barlowe","startTime":1871.52,"endTime":1874.7,"body":"stuff. And it's so funny. I've"},{"speaker":"Clark Barlowe","startTime":1874.7,"endTime":1877.37,"body":"just watched her absolutely"},{"speaker":"Clark Barlowe","startTime":1874.7,"endTime":1877.37,"body":"explode back when we had the"},{"speaker":"Clark Barlowe","startTime":1877.37,"endTime":1880.1,"body":"restaurant. I remember seeing"},{"speaker":"Clark Barlowe","startTime":1877.37,"endTime":1880.1,"body":"her at only a few 1000"},{"speaker":"Clark Barlowe","startTime":1880.1,"endTime":1883.13,"body":"followers. And now I think, God,"},{"speaker":"Clark Barlowe","startTime":1880.1,"endTime":1883.13,"body":"I think she has hundreds of"},{"speaker":"Clark Barlowe","startTime":1883.13,"endTime":1884.72,"body":"1000s at least people"},{"speaker":"Chris Spear","startTime":1884.72,"endTime":1886.82,"body":"who really like"},{"speaker":"Chris Spear","startTime":1884.72,"endTime":1886.82,"body":"niche down and that becomes"},{"speaker":"Chris Spear","startTime":1886.82,"endTime":1889.49,"body":"their whole thing. I mean, you"},{"speaker":"Chris Spear","startTime":1886.82,"endTime":1889.49,"body":"know, talking about social"},{"speaker":"Chris Spear","startTime":1889.49,"endTime":1892.43,"body":"media, people say you know, if"},{"speaker":"Chris Spear","startTime":1889.49,"endTime":1892.43,"body":"you want to get a big audience,"},{"speaker":"Chris Spear","startTime":1892.43,"endTime":1895.88,"body":"just focus on that one thing and"},{"speaker":"Chris Spear","startTime":1892.43,"endTime":1895.88,"body":"those who do I think really get"},{"speaker":"Chris Spear","startTime":1895.88,"endTime":1898.16,"body":"these large followings and"},{"speaker":"Chris Spear","startTime":1895.88,"endTime":1898.16,"body":"people who are really interested"},{"speaker":"Chris Spear","startTime":1898.16,"endTime":1898.79,"body":"in their stuff."},{"speaker":"Clark Barlowe","startTime":1898.85,"endTime":1903.08,"body":"I couldn't agree"},{"speaker":"Clark Barlowe","startTime":1898.85,"endTime":1903.08,"body":"more. And then Shep's wild is"},{"speaker":"Clark Barlowe","startTime":1903.08,"endTime":1905.72,"body":"the probably the last porridge"},{"speaker":"Clark Barlowe","startTime":1903.08,"endTime":1905.72,"body":"I'm sure I'm forgetting. I mean,"},{"speaker":"Clark Barlowe","startTime":1905.72,"endTime":1910.52,"body":"Jeremy has fantastic TM gastrin,"},{"speaker":"Clark Barlowe","startTime":1905.72,"endTime":1910.52,"body":"not on Instagram, and you"},{"speaker":"Clark Barlowe","startTime":1910.52,"endTime":1913.73,"body":"should, everybody should follow"},{"speaker":"Clark Barlowe","startTime":1910.52,"endTime":1913.73,"body":"Him for everything foraging and"},{"speaker":"Clark Barlowe","startTime":1913.88,"endTime":1915.02,"body":"everything related."},{"speaker":"Chris Spear","startTime":1915.35,"endTime":1918.8,"body":"I really go to him"},{"speaker":"Chris Spear","startTime":1915.35,"endTime":1918.8,"body":"for the koji stuff. You know,"},{"speaker":"Chris Spear","startTime":1918.8,"endTime":1920.57,"body":"he's literally wrote a book."},{"speaker":"Clark Barlowe","startTime":1921.02,"endTime":1924.74,"body":"Yeah, well, what"},{"speaker":"Clark Barlowe","startTime":1921.02,"endTime":1924.74,"body":"more could you ask for? But"},{"speaker":"Clark Barlowe","startTime":1925.04,"endTime":1929.9,"body":"chefs wild is a forage or out of"},{"speaker":"Clark Barlowe","startTime":1925.04,"endTime":1929.9,"body":"the southeast, and a fantastic"},{"speaker":"Clark Barlowe","startTime":1929.93,"endTime":1933.8,"body":"forger that is just so"},{"speaker":"Clark Barlowe","startTime":1929.93,"endTime":1933.8,"body":"knowledgeable about mushrooms"},{"speaker":"Clark Barlowe","startTime":1933.8,"endTime":1937.19,"body":"and everything wild food"},{"speaker":"Clark Barlowe","startTime":1933.8,"endTime":1937.19,"body":"related. They do a lot of"},{"speaker":"Clark Barlowe","startTime":1937.19,"endTime":1943.25,"body":"hunting, as well. So if you're"},{"speaker":"Clark Barlowe","startTime":1937.19,"endTime":1943.25,"body":"into wild food hunting, as well"},{"speaker":"Clark Barlowe","startTime":1943.25,"endTime":1946.31,"body":"as foraging chefs, wild is a"},{"speaker":"Clark Barlowe","startTime":1943.25,"endTime":1946.31,"body":"fantastic resource."},{"speaker":"Chris Spear","startTime":1947.36,"endTime":1949.19,"body":"Do you have"},{"speaker":"Chris Spear","startTime":1947.36,"endTime":1949.19,"body":"anything else interesting going"},{"speaker":"Chris Spear","startTime":1949.19,"endTime":1950.9,"body":"on that we haven't gotten into?"},{"speaker":"Clark Barlowe","startTime":1951.29,"endTime":1954.26,"body":"Oh, I mean, I'm"},{"speaker":"Clark Barlowe","startTime":1951.29,"endTime":1954.26,"body":"always up to a variety of"},{"speaker":"Clark Barlowe","startTime":1954.26,"endTime":1957.86,"body":"interesting things here, here on"},{"speaker":"Clark Barlowe","startTime":1954.26,"endTime":1957.86,"body":"our property. We live on eight"},{"speaker":"Clark Barlowe","startTime":1957.86,"endTime":1963.11,"body":"acres here in Oregon. And we've"},{"speaker":"Clark Barlowe","startTime":1957.86,"endTime":1963.11,"body":"been sort of developing the"},{"speaker":"Clark Barlowe","startTime":1963.11,"endTime":1966.23,"body":"property and there's natural"},{"speaker":"Clark Barlowe","startTime":1963.11,"endTime":1966.23,"body":"ways we possibly can we clear it"},{"speaker":"Clark Barlowe","startTime":1966.23,"endTime":1971.09,"body":"about half an acre. And we"},{"speaker":"Clark Barlowe","startTime":1966.23,"endTime":1971.09,"body":"garden that I come from a pretty"},{"speaker":"Clark Barlowe","startTime":1971.09,"endTime":1974.87,"body":"agricultural background in North"},{"speaker":"Clark Barlowe","startTime":1971.09,"endTime":1974.87,"body":"Carolina. So it's been really"},{"speaker":"Clark Barlowe","startTime":1974.87,"endTime":1977.99,"body":"interesting. For me to grow a"},{"speaker":"Clark Barlowe","startTime":1974.87,"endTime":1977.99,"body":"lot of these heirloom varieties,"},{"speaker":"Clark Barlowe","startTime":1977.99,"endTime":1982.61,"body":"we actually have garlic that's"},{"speaker":"Clark Barlowe","startTime":1977.99,"endTime":1982.61,"body":"been growing on my family's"},{"speaker":"Clark Barlowe","startTime":1982.61,"endTime":1986.96,"body":"property in North Carolina for"},{"speaker":"Clark Barlowe","startTime":1982.61,"endTime":1986.96,"body":"over 200 years. And we"},{"speaker":"Clark Barlowe","startTime":1986.96,"endTime":1990.29,"body":"transplanted that out here to"},{"speaker":"Clark Barlowe","startTime":1986.96,"endTime":1990.29,"body":"Oregon. And we have that growing"},{"speaker":"Clark Barlowe","startTime":1990.29,"endTime":1995.12,"body":"in our garden. I also"},{"speaker":"Clark Barlowe","startTime":1990.29,"endTime":1995.12,"body":"transplanted some ramps from the"},{"speaker":"Clark Barlowe","startTime":1995.12,"endTime":2000.82,"body":"east coast this spring out here."},{"speaker":"Clark Barlowe","startTime":1995.12,"endTime":2000.82,"body":"So I have one of the only ramp"},{"speaker":"Clark Barlowe","startTime":2000.82,"endTime":2004.51,"body":"patches that I know of on the"},{"speaker":"Clark Barlowe","startTime":2000.82,"endTime":2004.51,"body":"west coast. So that's pretty"},{"speaker":"Clark Barlowe","startTime":2004.51,"endTime":2005.77,"body":"fun. Oh, wow."},{"speaker":"Chris Spear","startTime":2005.77,"endTime":2007.78,"body":"How did how did"},{"speaker":"Chris Spear","startTime":2005.77,"endTime":2007.78,"body":"that work? Like you pulled them"},{"speaker":"Chris Spear","startTime":2007.78,"endTime":2010.27,"body":"up here and just traveled with"},{"speaker":"Chris Spear","startTime":2007.78,"endTime":2010.27,"body":"them. And they survived."},{"speaker":"Clark Barlowe","startTime":2010.87,"endTime":2013.6,"body":"You should have"},{"speaker":"Clark Barlowe","startTime":2010.87,"endTime":2013.6,"body":"seen the people at the luggage"},{"speaker":"Clark Barlowe","startTime":2013.6,"endTime":2018.1,"body":"claim in Oregon, when I was"},{"speaker":"Clark Barlowe","startTime":2013.6,"endTime":2018.1,"body":"picking my bag up because it"},{"speaker":"Clark Barlowe","startTime":2018.1,"endTime":2022.51,"body":"smelled like ramps, but like"},{"speaker":"Clark Barlowe","startTime":2018.1,"endTime":2022.51,"body":"ramps that had been in a cargo"},{"speaker":"Clark Barlowe","startTime":2022.51,"endTime":2028.03,"body":"hold for seven hours."},{"speaker":"Clark Barlowe","startTime":2022.51,"endTime":2028.03,"body":"Delightful. So yeah, I brought a"},{"speaker":"Clark Barlowe","startTime":2028.06,"endTime":2030.16,"body":"quite a few of them back. And"},{"speaker":"Clark Barlowe","startTime":2028.06,"endTime":2030.16,"body":"that's one of the only times"},{"speaker":"Clark Barlowe","startTime":2030.16,"endTime":2034.18,"body":"that I've ever forged ramps with"},{"speaker":"Clark Barlowe","startTime":2030.16,"endTime":2034.18,"body":"the routes that alone because"},{"speaker":"Clark Barlowe","startTime":2034.18,"endTime":2036.58,"body":"just from a sustainability"},{"speaker":"Clark Barlowe","startTime":2034.18,"endTime":2036.58,"body":"perspective, that's really not"},{"speaker":"Clark Barlowe","startTime":2036.58,"endTime":2041.38,"body":"the way to forage rams. But so I"},{"speaker":"Clark Barlowe","startTime":2036.58,"endTime":2041.38,"body":"got them back out here to Oregon"},{"speaker":"Clark Barlowe","startTime":2041.41,"endTime":2047.17,"body":"and had a pretty like I'd say,"},{"speaker":"Clark Barlowe","startTime":2041.41,"endTime":2047.17,"body":"maybe 80% success rate of"},{"speaker":"Clark Barlowe","startTime":2047.17,"endTime":2050.65,"body":"putting them in the ground and"},{"speaker":"Clark Barlowe","startTime":2047.17,"endTime":2050.65,"body":"they went to seed this fall. So"},{"speaker":"Clark Barlowe","startTime":2051.04,"endTime":2052.12,"body":"that's been really nice."},{"speaker":"Chris Spear","startTime":2052.75,"endTime":2055.75,"body":"I'm sure you'll"},{"speaker":"Chris Spear","startTime":2052.75,"endTime":2055.75,"body":"have quite a demand for them out"},{"speaker":"Chris Spear","startTime":2055.75,"endTime":2056.11,"body":"there."},{"speaker":"Clark Barlowe","startTime":2056.5,"endTime":2059.14,"body":"Yeah, that's,"},{"speaker":"Clark Barlowe","startTime":2056.5,"endTime":2059.14,"body":"that's the other thing is like,"},{"speaker":"Clark Barlowe","startTime":2059.32,"endTime":2063.22,"body":"I don't sell as many forged"},{"speaker":"Clark Barlowe","startTime":2059.32,"endTime":2063.22,"body":"ingredients as I used to. I had"},{"speaker":"Clark Barlowe","startTime":2063.22,"endTime":2067.3,"body":"this idea to do like a wild food"},{"speaker":"Clark Barlowe","startTime":2063.22,"endTime":2067.3,"body":"CSA. And that's another"},{"speaker":"Clark Barlowe","startTime":2067.3,"endTime":2072.7,"body":"fantastic Risa resources. forger"},{"speaker":"Clark Barlowe","startTime":2067.3,"endTime":2072.7,"body":"man, Chris Bennett. I think he's"},{"speaker":"Clark Barlowe","startTime":2072.7,"endTime":2073.6,"body":"in Asheville."},{"speaker":"Chris Spear","startTime":2073.69,"endTime":2075.46,"body":"Oh, yeah. I think"},{"speaker":"Chris Spear","startTime":2073.69,"endTime":2075.46,"body":"he's one of the first people"},{"speaker":"Chris Spear","startTime":2075.46,"endTime":2078.67,"body":"I've followed on social media in"},{"speaker":"Chris Spear","startTime":2075.46,"endTime":2078.67,"body":"the kind of foraging space."},{"speaker":"Chris Spear","startTime":2078.7,"endTime":2078.91,"body":"Yeah,"},{"speaker":"Clark Barlowe","startTime":2078.909,"endTime":2081.159,"body":"he's such a cool"},{"speaker":"Clark Barlowe","startTime":2078.909,"endTime":2081.159,"body":"like, and again, such a nice"},{"speaker":"Clark Barlowe","startTime":2081.159,"endTime":2084.819,"body":"guy. He did one of his book"},{"speaker":"Clark Barlowe","startTime":2081.159,"endTime":2084.819,"body":"release dinners with us at"},{"speaker":"Clark Barlowe","startTime":2084.819,"endTime":2088.719,"body":"heirloom, and I just I have a"},{"speaker":"Clark Barlowe","startTime":2084.819,"endTime":2088.719,"body":"lot of respect for Chris and"},{"speaker":"Clark Barlowe","startTime":2088.779,"endTime":2091.329,"body":"everything that he brings and"},{"speaker":"Clark Barlowe","startTime":2088.779,"endTime":2091.329,"body":"does with the foraging"},{"speaker":"Clark Barlowe","startTime":2091.329,"endTime":2096.399,"body":"community. But he does a wild"},{"speaker":"Clark Barlowe","startTime":2091.329,"endTime":2096.399,"body":"food CSA or did at one point in"},{"speaker":"Clark Barlowe","startTime":2096.399,"endTime":2099.399,"body":"time, I think he might still do"},{"speaker":"Clark Barlowe","startTime":2096.399,"endTime":2099.399,"body":"that. And so so that was going"},{"speaker":"Clark Barlowe","startTime":2099.399,"endTime":2101.799,"body":"to be the model. But then as I"},{"speaker":"Clark Barlowe","startTime":2099.399,"endTime":2101.799,"body":"got into law school, I was like,"},{"speaker":"Clark Barlowe","startTime":2101.799,"endTime":2105.519,"body":"I need to focus more on these"},{"speaker":"Clark Barlowe","startTime":2101.799,"endTime":2105.519,"body":"one off dinners and classes"},{"speaker":"Clark Barlowe","startTime":2105.519,"endTime":2109.299,"body":"because they're not as big of a"},{"speaker":"Clark Barlowe","startTime":2105.519,"endTime":2109.299,"body":"time commitment as a weekly CSA."},{"speaker":"Clark Barlowe","startTime":2109.659,"endTime":2113.169,"body":"So I don't sell as many wild"},{"speaker":"Clark Barlowe","startTime":2109.659,"endTime":2113.169,"body":"ingredients anymore. But when I"},{"speaker":"Clark Barlowe","startTime":2113.169,"endTime":2116.319,"body":"get a huge quantity of"},{"speaker":"Clark Barlowe","startTime":2113.169,"endTime":2116.319,"body":"something, I still will have"},{"speaker":"Clark Barlowe","startTime":2116.319,"endTime":2119.049,"body":"some restaurants that I call and"},{"speaker":"Clark Barlowe","startTime":2116.319,"endTime":2119.049,"body":"say, Oh, would you like"},{"speaker":"Clark Barlowe","startTime":2119.049,"endTime":2121.719,"body":"something like this, but I think"},{"speaker":"Clark Barlowe","startTime":2119.049,"endTime":2121.719,"body":"the ramps are going to be just"},{"speaker":"Clark Barlowe","startTime":2121.719,"endTime":2123.609,"body":"for just for us here at our"},{"speaker":"Clark Barlowe","startTime":2121.719,"endTime":2123.609,"body":"house."},{"speaker":"Chris Spear","startTime":2124.0,"endTime":2126.64,"body":"Oh, and I saw on"},{"speaker":"Chris Spear","startTime":2124.0,"endTime":2126.64,"body":"your Instagram, something about"},{"speaker":"Chris Spear","startTime":2126.64,"endTime":2128.74,"body":"a snail farm or snail farming."},{"speaker":"Clark Barlowe","startTime":2129.46,"endTime":2131.53,"body":"I always thought"},{"speaker":"Clark Barlowe","startTime":2129.46,"endTime":2131.53,"body":"about I forget that I'm doing"},{"speaker":"Clark Barlowe","startTime":2131.53,"endTime":2135.61,"body":"that. So yeah, that was"},{"speaker":"Clark Barlowe","startTime":2131.53,"endTime":2135.61,"body":"something that I was always"},{"speaker":"Clark Barlowe","startTime":2135.61,"endTime":2140.11,"body":"fascinated with. Back when my"},{"speaker":"Clark Barlowe","startTime":2135.61,"endTime":2140.11,"body":"wife and I were still in North"},{"speaker":"Clark Barlowe","startTime":2140.11,"endTime":2145.69,"body":"Carolina, we had the idea that"},{"speaker":"Clark Barlowe","startTime":2140.11,"endTime":2145.69,"body":"maybe we would do like a small,"},{"speaker":"Clark Barlowe","startTime":2146.29,"endTime":2149.86,"body":"like snail farm in North"},{"speaker":"Clark Barlowe","startTime":2146.29,"endTime":2149.86,"body":"Carolina, because there's really"},{"speaker":"Clark Barlowe","startTime":2149.89,"endTime":2154.3,"body":"there's only two snail farms for"},{"speaker":"Clark Barlowe","startTime":2149.89,"endTime":2154.3,"body":"like human consumption snails in"},{"speaker":"Clark Barlowe","startTime":2154.3,"endTime":2156.7,"body":"the United States. One is in"},{"speaker":"Clark Barlowe","startTime":2154.3,"endTime":2156.7,"body":"Washington State and one's in"},{"speaker":"Clark Barlowe","startTime":2156.7,"endTime":2160.33,"body":"New York State. And the one in"},{"speaker":"Clark Barlowe","startTime":2156.7,"endTime":2160.33,"body":"New York State is apparently"},{"speaker":"Clark Barlowe","startTime":2160.36,"endTime":2164.38,"body":"owned by one of my classmates"},{"speaker":"Clark Barlowe","startTime":2160.36,"endTime":2164.38,"body":"from Johnson and Wales. I didn't"},{"speaker":"Clark Barlowe","startTime":2164.38,"endTime":2167.5,"body":"know him at the time. But when"},{"speaker":"Clark Barlowe","startTime":2164.38,"endTime":2167.5,"body":"when I posted about the snails,"},{"speaker":"Clark Barlowe","startTime":2167.89,"endTime":2170.71,"body":"one of my other friends said,"},{"speaker":"Clark Barlowe","startTime":2167.89,"endTime":2170.71,"body":"oh, did you know that Taylor"},{"speaker":"Clark Barlowe","startTime":2170.71,"endTime":2173.17,"body":"actually owns that snail farm in"},{"speaker":"Clark Barlowe","startTime":2170.71,"endTime":2173.17,"body":"New York, and I was like, I"},{"speaker":"Clark Barlowe","startTime":2173.17,"endTime":2177.67,"body":"don't know. I had no idea. But"},{"speaker":"Clark Barlowe","startTime":2173.17,"endTime":2177.67,"body":"snails are just such a"},{"speaker":"Clark Barlowe","startTime":2177.67,"endTime":2182.29,"body":"fascinating thing. And they have"},{"speaker":"Clark Barlowe","startTime":2177.67,"endTime":2182.29,"body":"such this rich history. It's"},{"speaker":"Clark Barlowe","startTime":2182.29,"endTime":2185.83,"body":"called Hela culture. And it goes"},{"speaker":"Clark Barlowe","startTime":2182.29,"endTime":2185.83,"body":"back to Roman times, that the"},{"speaker":"Clark Barlowe","startTime":2185.83,"endTime":2189.91,"body":"Romans would cultivate snails"},{"speaker":"Clark Barlowe","startTime":2185.83,"endTime":2189.91,"body":"for medicinal as well as"},{"speaker":"Clark Barlowe","startTime":2189.91,"endTime":2194.2,"body":"culinary purposes. And so we"},{"speaker":"Clark Barlowe","startTime":2189.91,"endTime":2194.2,"body":"have these snails they're called"},{"speaker":"Clark Barlowe","startTime":2194.2,"endTime":2198.94,"body":"a Pacific sidebands snail. And"},{"speaker":"Clark Barlowe","startTime":2194.2,"endTime":2198.94,"body":"they have red flesh to them in"},{"speaker":"Clark Barlowe","startTime":2198.94,"endTime":2202.99,"body":"this really pretty shell that's"},{"speaker":"Clark Barlowe","startTime":2198.94,"endTime":2202.99,"body":"kind of dark burgundy and"},{"speaker":"Clark Barlowe","startTime":2202.99,"endTime":2207.01,"body":"yellow. And they're just all"},{"speaker":"Clark Barlowe","startTime":2202.99,"endTime":2207.01,"body":"over our property here in the"},{"speaker":"Clark Barlowe","startTime":2207.01,"endTime":2211.0,"body":"rainy season in Oregon. And so I"},{"speaker":"Clark Barlowe","startTime":2207.01,"endTime":2211.0,"body":"started picking them up and did"},{"speaker":"Clark Barlowe","startTime":2211.0,"endTime":2215.02,"body":"a lot of research into how to"},{"speaker":"Clark Barlowe","startTime":2211.0,"endTime":2215.02,"body":"create a nice habitat for them"},{"speaker":"Clark Barlowe","startTime":2215.02,"endTime":2219.7,"body":"and what to feed them and how to"},{"speaker":"Clark Barlowe","startTime":2215.02,"endTime":2219.7,"body":"take care of them. And now they"},{"speaker":"Clark Barlowe","startTime":2219.7,"endTime":2224.98,"body":"breed so quickly, we have all"},{"speaker":"Clark Barlowe","startTime":2219.7,"endTime":2224.98,"body":"these little tiny snails. And I"},{"speaker":"Clark Barlowe","startTime":2224.98,"endTime":2228.04,"body":"don't know why I never thought"},{"speaker":"Clark Barlowe","startTime":2224.98,"endTime":2228.04,"body":"of this, but snails are born"},{"speaker":"Clark Barlowe","startTime":2228.55,"endTime":2232.36,"body":"from an egg like they have these"},{"speaker":"Clark Barlowe","startTime":2228.55,"endTime":2232.36,"body":"white eggs that we can get into"},{"speaker":"Clark Barlowe","startTime":2232.36,"endTime":2235.12,"body":"snail eschar go here in just a"},{"speaker":"Clark Barlowe","startTime":2232.36,"endTime":2235.12,"body":"minute because that's another"},{"speaker":"Clark Barlowe","startTime":2235.12,"endTime":2240.04,"body":"fascinating subject. But snails"},{"speaker":"Clark Barlowe","startTime":2235.12,"endTime":2240.04,"body":"are born with their shell"},{"speaker":"Clark Barlowe","startTime":2240.04,"endTime":2244.06,"body":"completely intact, and then"},{"speaker":"Clark Barlowe","startTime":2240.04,"endTime":2244.06,"body":"their shell grows with them. I"},{"speaker":"Clark Barlowe","startTime":2244.06,"endTime":2247.24,"body":"think I thought about snails the"},{"speaker":"Clark Barlowe","startTime":2244.06,"endTime":2247.24,"body":"same way I think about like"},{"speaker":"Clark Barlowe","startTime":2247.24,"endTime":2250.84,"body":"hermit crabs that maybe they"},{"speaker":"Clark Barlowe","startTime":2247.24,"endTime":2250.84,"body":"just went into different shells"},{"speaker":"Clark Barlowe","startTime":2250.84,"endTime":2254.68,"body":"as they got older. But that's"},{"speaker":"Clark Barlowe","startTime":2250.84,"endTime":2254.68,"body":"not the case. They grow their"},{"speaker":"Clark Barlowe","startTime":2254.68,"endTime":2259.33,"body":"shell their entire life. And"},{"speaker":"Clark Barlowe","startTime":2254.68,"endTime":2259.33,"body":"when they're born, like they're"},{"speaker":"Clark Barlowe","startTime":2259.33,"endTime":2264.28,"body":"maybe the tip of a pen big, they"},{"speaker":"Clark Barlowe","startTime":2259.33,"endTime":2264.28,"body":"are not big at all. And there's"},{"speaker":"Clark Barlowe","startTime":2264.28,"endTime":2268.96,"body":"just 10s if not hundreds of them"},{"speaker":"Clark Barlowe","startTime":2264.28,"endTime":2268.96,"body":"when they when they're born. So"},{"speaker":"Clark Barlowe","startTime":2269.44,"endTime":2273.94,"body":"I've got a lot of snails now,"},{"speaker":"Clark Barlowe","startTime":2269.44,"endTime":2273.94,"body":"but the Pacific sideband is a"},{"speaker":"Clark Barlowe","startTime":2274.21,"endTime":2277.78,"body":"it's a wild snail native here to"},{"speaker":"Clark Barlowe","startTime":2274.21,"endTime":2277.78,"body":"Oregon. It's one of the largest"},{"speaker":"Clark Barlowe","startTime":2277.87,"endTime":2282.58,"body":"terrestrial snails like a land"},{"speaker":"Clark Barlowe","startTime":2277.87,"endTime":2282.58,"body":"snail. And there's very few"},{"speaker":"Clark Barlowe","startTime":2282.58,"endTime":2287.08,"body":"toxic land snails, there's more"},{"speaker":"Clark Barlowe","startTime":2282.58,"endTime":2287.08,"body":"toxic marine snails. But"},{"speaker":"Clark Barlowe","startTime":2287.32,"endTime":2290.32,"body":"toxicity wasn't something that"},{"speaker":"Clark Barlowe","startTime":2287.32,"endTime":2290.32,"body":"we had to worry about with"},{"speaker":"Clark Barlowe","startTime":2290.32,"endTime":2293.83,"body":"terrestrial snails. So I'm"},{"speaker":"Clark Barlowe","startTime":2290.32,"endTime":2293.83,"body":"growing those and hopefully I'll"},{"speaker":"Clark Barlowe","startTime":2293.83,"endTime":2297.49,"body":"have enough eventually that I"},{"speaker":"Clark Barlowe","startTime":2293.83,"endTime":2297.49,"body":"can eat some but right now, I"},{"speaker":"Clark Barlowe","startTime":2297.49,"endTime":2301.12,"body":"only have so few they're more"},{"speaker":"Clark Barlowe","startTime":2297.49,"endTime":2301.12,"body":"like pets and less less like"},{"speaker":"Clark Barlowe","startTime":2301.42,"endTime":2302.71,"body":"food at this point."},{"speaker":"Chris Spear","startTime":2302.83,"endTime":2306.07,"body":"We have a pet"},{"speaker":"Chris Spear","startTime":2302.83,"endTime":2306.07,"body":"snail. It's a my my kids got"},{"speaker":"Chris Spear","startTime":2306.07,"endTime":2309.67,"body":"into fish a couple years ago,"},{"speaker":"Chris Spear","startTime":2306.07,"endTime":2309.67,"body":"and we got a fish tank and we"},{"speaker":"Chris Spear","startTime":2309.67,"endTime":2313.45,"body":"were having issues with algae"},{"speaker":"Chris Spear","startTime":2309.67,"endTime":2313.45,"body":"and stuff and friend said, yeah,"},{"speaker":"Chris Spear","startTime":2313.45,"endTime":2316.42,"body":"get a snail they do an amazing"},{"speaker":"Chris Spear","startTime":2313.45,"endTime":2316.42,"body":"job of cleaning but warned us"},{"speaker":"Chris Spear","startTime":2316.45,"endTime":2320.92,"body":"get one snail because if you get"},{"speaker":"Chris Spear","startTime":2316.45,"endTime":2320.92,"body":"a couple snails, then you can"},{"speaker":"Chris Spear","startTime":2320.92,"endTime":2323.59,"body":"have snail babies. And once they"},{"speaker":"Chris Spear","startTime":2320.92,"endTime":2323.59,"body":"start having snail babies,"},{"speaker":"Chris Spear","startTime":2323.62,"endTime":2325.18,"body":"you're going to have a big"},{"speaker":"Chris Spear","startTime":2323.62,"endTime":2325.18,"body":"problem in there."},{"speaker":"Clark Barlowe","startTime":2325.45,"endTime":2328.12,"body":"Oh, I can only"},{"speaker":"Clark Barlowe","startTime":2325.45,"endTime":2328.12,"body":"imagine if you were trying to"},{"speaker":"Clark Barlowe","startTime":2328.12,"endTime":2331.42,"body":"keep it so that you didn't have"},{"speaker":"Clark Barlowe","startTime":2328.12,"endTime":2331.42,"body":"that many snail because they"},{"speaker":"Clark Barlowe","startTime":2331.42,"endTime":2335.74,"body":"breed so quickly. And I don't"},{"speaker":"Clark Barlowe","startTime":2331.42,"endTime":2335.74,"body":"know if is the case for all"},{"speaker":"Clark Barlowe","startTime":2335.74,"endTime":2338.65,"body":"snails but especially the one"},{"speaker":"Clark Barlowe","startTime":2335.74,"endTime":2338.65,"body":"that I'm working with. They can"},{"speaker":"Clark Barlowe","startTime":2338.89,"endTime":2344.11,"body":"assume both genders. So"},{"speaker":"Clark Barlowe","startTime":2338.89,"endTime":2344.11,"body":"depending on what snail they"},{"speaker":"Clark Barlowe","startTime":2344.11,"endTime":2347.83,"body":"meet up with, they assume the"},{"speaker":"Clark Barlowe","startTime":2344.11,"endTime":2347.83,"body":"opposite gender and then they"},{"speaker":"Clark Barlowe","startTime":2347.83,"endTime":2351.85,"body":"breed and these shoot out these"},{"speaker":"Clark Barlowe","startTime":2347.83,"endTime":2351.85,"body":"things called when I was reading"},{"speaker":"Clark Barlowe","startTime":2351.85,"endTime":2355.69,"body":"about it so funny. They call"},{"speaker":"Clark Barlowe","startTime":2351.85,"endTime":2355.69,"body":"them like love darts. This is"},{"speaker":"Clark Barlowe","startTime":2355.69,"endTime":2359.5,"body":"intriguing it like I could talk"},{"speaker":"Clark Barlowe","startTime":2355.69,"endTime":2359.5,"body":"about snails for the whole time."},{"speaker":"Clark Barlowe","startTime":2359.89,"endTime":2362.83,"body":"Our conversation, because it's"},{"speaker":"Clark Barlowe","startTime":2359.89,"endTime":2362.83,"body":"the thing I've been reading and"},{"speaker":"Clark Barlowe","startTime":2362.83,"endTime":2367.27,"body":"researching the most outside of"},{"speaker":"Clark Barlowe","startTime":2362.83,"endTime":2367.27,"body":"the wall these days. So that's"},{"speaker":"Clark Barlowe","startTime":2367.27,"endTime":2371.62,"body":"how the snails breed and then"},{"speaker":"Clark Barlowe","startTime":2367.27,"endTime":2371.62,"body":"they produce this. This really"},{"speaker":"Clark Barlowe","startTime":2371.62,"endTime":2375.97,"body":"beautiful, like eggs. I was"},{"speaker":"Clark Barlowe","startTime":2371.62,"endTime":2375.97,"body":"gonna call it caviar but I guess"},{"speaker":"Clark Barlowe","startTime":2375.97,"endTime":2379.36,"body":"it's technically not caviar"},{"speaker":"Clark Barlowe","startTime":2375.97,"endTime":2379.36,"body":"until you've processed it. And"},{"speaker":"Clark Barlowe","startTime":2379.87,"endTime":2383.2,"body":"that's the one thing chefs Wilde"},{"speaker":"Clark Barlowe","startTime":2379.87,"endTime":2383.2,"body":"actually mentioned this to me"},{"speaker":"Clark Barlowe","startTime":2383.2,"endTime":2388.51,"body":"years ago when we started seeing"},{"speaker":"Clark Barlowe","startTime":2383.2,"endTime":2388.51,"body":"some Snail caviar coming on the"},{"speaker":"Clark Barlowe","startTime":2388.51,"endTime":2393.67,"body":"market. And I was like how is"},{"speaker":"Clark Barlowe","startTime":2388.51,"endTime":2393.67,"body":"that possible because snail eggs"},{"speaker":"Clark Barlowe","startTime":2393.7,"endTime":2397.99,"body":"are very, very toxic, and snails"},{"speaker":"Clark Barlowe","startTime":2393.7,"endTime":2397.99,"body":"are pretty toxic if you were to"},{"speaker":"Clark Barlowe","startTime":2398.02,"endTime":2403.15,"body":"eat them in their uncooked form"},{"speaker":"Clark Barlowe","startTime":2398.02,"endTime":2403.15,"body":"So my assumption is that the"},{"speaker":"Clark Barlowe","startTime":2403.15,"endTime":2408.1,"body":"snail caviar producers are"},{"speaker":"Clark Barlowe","startTime":2403.15,"endTime":2408.1,"body":"somehow blanching the caviar"},{"speaker":"Clark Barlowe","startTime":2408.52,"endTime":2411.97,"body":"prior to the salting of it. But"},{"speaker":"Clark Barlowe","startTime":2408.52,"endTime":2411.97,"body":"I haven't done a lot of research"},{"speaker":"Clark Barlowe","startTime":2411.97,"endTime":2415.33,"body":"into that. And I probably won't,"},{"speaker":"Clark Barlowe","startTime":2411.97,"endTime":2415.33,"body":"because I don't have an I don't"},{"speaker":"Clark Barlowe","startTime":2415.33,"endTime":2418.18,"body":"have a real interest in eating"},{"speaker":"Clark Barlowe","startTime":2415.33,"endTime":2418.18,"body":"snail caviar, I have more of an"},{"speaker":"Clark Barlowe","startTime":2418.18,"endTime":2421.78,"body":"interest in eating the more"},{"speaker":"Clark Barlowe","startTime":2418.18,"endTime":2421.78,"body":"mature versions of them."},{"speaker":"Chris Spear","startTime":2422.47,"endTime":2424.99,"body":"These are all"},{"speaker":"Chris Spear","startTime":2422.47,"endTime":2424.99,"body":"things I have no knowledge of,"},{"speaker":"Chris Spear","startTime":2425.02,"endTime":2428.08,"body":"and never even gave thought to."},{"speaker":"Chris Spear","startTime":2425.02,"endTime":2428.08,"body":"I mean, I've had caviar before,"},{"speaker":"Chris Spear","startTime":2428.26,"endTime":2431.77,"body":"but just would never have even"},{"speaker":"Chris Spear","startTime":2428.26,"endTime":2431.77,"body":"thought about eating snail eggs"},{"speaker":"Chris Spear","startTime":2431.8,"endTime":2436.0,"body":"or in how you are how you got"},{"speaker":"Chris Spear","startTime":2431.8,"endTime":2436.0,"body":"snails for, you know, I guess"},{"speaker":"Chris Spear","startTime":2436.0,"endTime":2438.94,"body":"it's kind of like we're also"},{"speaker":"Chris Spear","startTime":2436.0,"endTime":2438.94,"body":"looking now at edible insects"},{"speaker":"Chris Spear","startTime":2438.94,"endTime":2441.64,"body":"and stuff. And you know, now"},{"speaker":"Chris Spear","startTime":2438.94,"endTime":2441.64,"body":"that there are like cricket"},{"speaker":"Chris Spear","startTime":2441.64,"endTime":2443.2,"body":"farms and things of that nature."},{"speaker":"Clark Barlowe","startTime":2443.289,"endTime":2445.179,"body":"Absolutely. And"},{"speaker":"Clark Barlowe","startTime":2443.289,"endTime":2445.179,"body":"when it comes from a"},{"speaker":"Clark Barlowe","startTime":2445.179,"endTime":2448.329,"body":"sustainability perspective,"},{"speaker":"Clark Barlowe","startTime":2445.179,"endTime":2448.329,"body":"whether it's insects or or"},{"speaker":"Clark Barlowe","startTime":2448.329,"endTime":2451.989,"body":"snails or rabbits or goats like"},{"speaker":"Clark Barlowe","startTime":2448.329,"endTime":2451.989,"body":"those are some of the most"},{"speaker":"Clark Barlowe","startTime":2451.989,"endTime":2455.289,"body":"sustainable sources of protein"},{"speaker":"Clark Barlowe","startTime":2451.989,"endTime":2455.289,"body":"that we know of. So the more of"},{"speaker":"Clark Barlowe","startTime":2455.289,"endTime":2458.739,"body":"those kinds of agricultural"},{"speaker":"Clark Barlowe","startTime":2455.289,"endTime":2458.739,"body":"producers that we have, I think"},{"speaker":"Clark Barlowe","startTime":2458.739,"endTime":2461.829,"body":"the better that will all be just"},{"speaker":"Clark Barlowe","startTime":2458.739,"endTime":2461.829,"body":"because they produce so"},{"speaker":"Clark Barlowe","startTime":2461.829,"endTime":2466.689,"body":"ubiquitously and in the case of"},{"speaker":"Clark Barlowe","startTime":2461.829,"endTime":2466.689,"body":"snails and insects can require"},{"speaker":"Clark Barlowe","startTime":2466.899,"endTime":2468.789,"body":"some pretty limited footprints."},{"speaker":"Chris Spear","startTime":2469.36,"endTime":2471.7,"body":"Are you down with"},{"speaker":"Chris Spear","startTime":2469.36,"endTime":2471.7,"body":"eating insects? Yeah,"},{"speaker":"Clark Barlowe","startTime":2471.73,"endTime":2476.02,"body":"I'm not opposed"},{"speaker":"Clark Barlowe","startTime":2471.73,"endTime":2476.02,"body":"to eating insects. And I have in"},{"speaker":"Clark Barlowe","startTime":2476.02,"endTime":2476.68,"body":"the past,"},{"speaker":"Chris Spear","startTime":2476.98,"endTime":2479.2,"body":"Joseph Yun was a"},{"speaker":"Chris Spear","startTime":2476.98,"endTime":2479.2,"body":"guest on my podcast, he runs"},{"speaker":"Chris Spear","startTime":2479.2,"endTime":2482.83,"body":"Brooklyn bugs and his whole life"},{"speaker":"Chris Spear","startTime":2479.2,"endTime":2482.83,"body":"is dedicated to raising"},{"speaker":"Chris Spear","startTime":2482.83,"endTime":2486.19,"body":"awareness of edible insects and"},{"speaker":"Chris Spear","startTime":2482.83,"endTime":2486.19,"body":"doing pop up dinners and events"},{"speaker":"Chris Spear","startTime":2486.19,"endTime":2490.54,"body":"and stuff around that. So that's"},{"speaker":"Chris Spear","startTime":2486.19,"endTime":2490.54,"body":"really interesting to me. I"},{"speaker":"Chris Spear","startTime":2490.57,"endTime":2493.24,"body":"haven't tried everything. Um,"},{"speaker":"Chris Spear","startTime":2490.57,"endTime":2493.24,"body":"you know, I'll do crickets and"},{"speaker":"Chris Spear","startTime":2493.24,"endTime":2497.26,"body":"some worms, like I'm not at the"},{"speaker":"Chris Spear","startTime":2493.24,"endTime":2497.26,"body":"scorpion level yet, and didn't"},{"speaker":"Chris Spear","startTime":2497.26,"endTime":2500.62,"body":"get to try any of the brood X"},{"speaker":"Chris Spear","startTime":2497.26,"endTime":2500.62,"body":"cicadas last year,"},{"speaker":"Chris Spear","startTime":2500.62,"endTime":2501.34,"body":"unfortunately."},{"speaker":"Clark Barlowe","startTime":2501.369,"endTime":2505.089,"body":"Oh, yeah. Have"},{"speaker":"Clark Barlowe","startTime":2501.369,"endTime":2505.089,"body":"you seen Jeremy do his cicada"},{"speaker":"Clark Barlowe","startTime":2505.239,"endTime":2506.589,"body":"poboy dish?"},{"speaker":"Chris Spear","startTime":2506.799,"endTime":2507.879,"body":"I have not."},{"speaker":"Clark Barlowe","startTime":2508.66,"endTime":2511.21,"body":"It's wild. If you"},{"speaker":"Clark Barlowe","startTime":2508.66,"endTime":2511.21,"body":"go back on his Instagram, like"},{"speaker":"Clark Barlowe","startTime":2511.21,"endTime":2515.17,"body":"maybe a year or two ago. He was"},{"speaker":"Clark Barlowe","startTime":2511.21,"endTime":2515.17,"body":"he was doing cicada poboys"},{"speaker":"Chris Spear","startTime":2515.529,"endTime":2517.809,"body":"Oh, I have to find"},{"speaker":"Chris Spear","startTime":2515.529,"endTime":2517.809,"body":"that. And I'm overdue a visit"},{"speaker":"Chris Spear","startTime":2517.809,"endTime":2520.239,"body":"out to Cleveland so hoping to"},{"speaker":"Chris Spear","startTime":2517.809,"endTime":2520.239,"body":"get out there soon."},{"speaker":"Clark Barlowe","startTime":2520.72,"endTime":2523.12,"body":"Oh, no, I I"},{"speaker":"Clark Barlowe","startTime":2520.72,"endTime":2523.12,"body":"haven't even been Jeremy came"},{"speaker":"Clark Barlowe","startTime":2523.12,"endTime":2527.29,"body":"and did our two year anniversary"},{"speaker":"Clark Barlowe","startTime":2523.12,"endTime":2527.29,"body":"with us at heirloom. And that"},{"speaker":"Clark Barlowe","startTime":2527.29,"endTime":2530.08,"body":"was such a fun dinner and to be"},{"speaker":"Clark Barlowe","startTime":2527.29,"endTime":2530.08,"body":"able to cook with him is always"},{"speaker":"Clark Barlowe","startTime":2530.08,"endTime":2533.41,"body":"fun. But I'm definitely due for"},{"speaker":"Clark Barlowe","startTime":2530.08,"endTime":2533.41,"body":"a trip to Larter."},{"speaker":"Chris Spear","startTime":2534.46,"endTime":2537.61,"body":"Oh, I have a"},{"speaker":"Chris Spear","startTime":2534.46,"endTime":2537.61,"body":"question. So I'm from you know,"},{"speaker":"Chris Spear","startTime":2537.67,"endTime":2540.64,"body":"terroir is important. And all"},{"speaker":"Chris Spear","startTime":2537.67,"endTime":2540.64,"body":"this what are your thoughts on"},{"speaker":"Chris Spear","startTime":2540.64,"endTime":2544.57,"body":"these mushroom growing kits?"},{"speaker":"Chris Spear","startTime":2540.64,"endTime":2544.57,"body":"Like is it the same? Because now"},{"speaker":"Chris Spear","startTime":2544.57,"endTime":2549.01,"body":"these companies like you can buy"},{"speaker":"Chris Spear","startTime":2544.57,"endTime":2549.01,"body":"this block in the mail and grow"},{"speaker":"Chris Spear","startTime":2549.01,"endTime":2550.99,"body":"your own mushrooms? Like did"},{"speaker":"Chris Spear","startTime":2549.01,"endTime":2550.99,"body":"they taste the same? Like"},{"speaker":"Chris Spear","startTime":2550.99,"endTime":2553.03,"body":"nutritionally or the same? Do"},{"speaker":"Chris Spear","startTime":2550.99,"endTime":2553.03,"body":"you have any knowledge about"},{"speaker":"Chris Spear","startTime":2553.03,"endTime":2553.54,"body":"those"},{"speaker":"Clark Barlowe","startTime":2553.57,"endTime":2556.0,"body":"I can speak"},{"speaker":"Clark Barlowe","startTime":2553.57,"endTime":2556.0,"body":"nutritionally I know that"},{"speaker":"Clark Barlowe","startTime":2556.21,"endTime":2559.6,"body":"there's not going to be any real"},{"speaker":"Clark Barlowe","startTime":2556.21,"endTime":2559.6,"body":"difference nutritionally, from"},{"speaker":"Clark Barlowe","startTime":2559.6,"endTime":2564.13,"body":"them. Now if I mean when you're"},{"speaker":"Clark Barlowe","startTime":2559.6,"endTime":2564.13,"body":"talking about like carbohydrates"},{"speaker":"Clark Barlowe","startTime":2564.13,"endTime":2568.66,"body":"and proteins, now when we start"},{"speaker":"Clark Barlowe","startTime":2564.13,"endTime":2568.66,"body":"talking about a little, maybe"},{"speaker":"Clark Barlowe","startTime":2568.66,"endTime":2571.87,"body":"small branched chain amino acids"},{"speaker":"Clark Barlowe","startTime":2568.66,"endTime":2571.87,"body":"and things like that, there"},{"speaker":"Clark Barlowe","startTime":2571.87,"endTime":2575.23,"body":"might be some health benefits to"},{"speaker":"Clark Barlowe","startTime":2571.87,"endTime":2575.23,"body":"some to some wild mushrooms, but"},{"speaker":"Clark Barlowe","startTime":2575.41,"endTime":2578.14,"body":"the mushrooms that you can"},{"speaker":"Clark Barlowe","startTime":2575.41,"endTime":2578.14,"body":"cultivate, it's a pretty small"},{"speaker":"Clark Barlowe","startTime":2578.14,"endTime":2583.69,"body":"subset of the the fungi kingdom,"},{"speaker":"Clark Barlowe","startTime":2578.14,"endTime":2583.69,"body":"because mean you've got Lion's"},{"speaker":"Clark Barlowe","startTime":2583.69,"endTime":2589.42,"body":"Mane Chu talkies, oysters just"},{"speaker":"Clark Barlowe","startTime":2583.69,"endTime":2589.42,"body":"it's a pretty limited selection."},{"speaker":"Clark Barlowe","startTime":2589.45,"endTime":2592.39,"body":"But I grow mushrooms here at the"},{"speaker":"Clark Barlowe","startTime":2589.45,"endTime":2592.39,"body":"house on our spent coffee"},{"speaker":"Clark Barlowe","startTime":2592.39,"endTime":2597.37,"body":"grounds. I'll just get some of"},{"speaker":"Clark Barlowe","startTime":2592.39,"endTime":2597.37,"body":"those bags, whether it's"},{"speaker":"Clark Barlowe","startTime":2597.4,"endTime":2600.04,"body":"oysters, and I've actually had"},{"speaker":"Clark Barlowe","startTime":2597.4,"endTime":2600.04,"body":"some success with Lion's Mane"},{"speaker":"Clark Barlowe","startTime":2600.04,"endTime":2603.85,"body":"recently. And I'll inoculate the"},{"speaker":"Clark Barlowe","startTime":2600.04,"endTime":2603.85,"body":"coffee grounds and a five gallon"},{"speaker":"Clark Barlowe","startTime":2603.85,"endTime":2607.21,"body":"bucket and then drill holes in"},{"speaker":"Clark Barlowe","startTime":2603.85,"endTime":2607.21,"body":"it and just leave it in the"},{"speaker":"Clark Barlowe","startTime":2607.21,"endTime":2611.38,"body":"driveway. And we'll have oysters"},{"speaker":"Clark Barlowe","startTime":2607.21,"endTime":2611.38,"body":"and Lion's Mane that fruit over"},{"speaker":"Clark Barlowe","startTime":2611.38,"endTime":2613.69,"body":"the course of the whole year. So"},{"speaker":"Clark Barlowe","startTime":2611.38,"endTime":2613.69,"body":"it's a great way to use up"},{"speaker":"Clark Barlowe","startTime":2613.87,"endTime":2617.41,"body":"spinning coffee grounds and get"},{"speaker":"Clark Barlowe","startTime":2613.87,"endTime":2617.41,"body":"some really tasty mushrooms out"},{"speaker":"Clark Barlowe","startTime":2617.41,"endTime":2620.74,"body":"of it. But not I mean, I have no"},{"speaker":"Clark Barlowe","startTime":2617.41,"endTime":2620.74,"body":"problem like anything that gets"},{"speaker":"Clark Barlowe","startTime":2620.74,"endTime":2625.24,"body":"people interested in mushrooms"},{"speaker":"Clark Barlowe","startTime":2620.74,"endTime":2625.24,"body":"is absolutely fine in my book."},{"speaker":"Clark Barlowe","startTime":2625.57,"endTime":2630.67,"body":"And there's been some people I"},{"speaker":"Clark Barlowe","startTime":2625.57,"endTime":2630.67,"body":"think it's, it might be far west"},{"speaker":"Clark Barlowe","startTime":2630.67,"endTime":2635.26,"body":"fungi or it's a producer out of"},{"speaker":"Clark Barlowe","startTime":2630.67,"endTime":2635.26,"body":"the bay area that they just"},{"speaker":"Clark Barlowe","startTime":2635.26,"endTime":2639.4,"body":"recently found out a way to"},{"speaker":"Clark Barlowe","startTime":2635.26,"endTime":2639.4,"body":"cultivate cauliflower mushrooms."},{"speaker":"Clark Barlowe","startTime":2640.9,"endTime":2643.96,"body":"And that's one of the things"},{"speaker":"Clark Barlowe","startTime":2640.9,"endTime":2643.96,"body":"people never thought cauliflower"},{"speaker":"Clark Barlowe","startTime":2643.96,"endTime":2647.62,"body":"mushrooms can be cultivated."},{"speaker":"Clark Barlowe","startTime":2643.96,"endTime":2647.62,"body":"There's a producer, somewhere in"},{"speaker":"Clark Barlowe","startTime":2647.62,"endTime":2649.45,"body":"the United States, I forget"},{"speaker":"Clark Barlowe","startTime":2647.62,"endTime":2649.45,"body":"where that I've seen that"},{"speaker":"Clark Barlowe","startTime":2649.45,"endTime":2654.04,"body":"they've been cultivating"},{"speaker":"Clark Barlowe","startTime":2649.45,"endTime":2654.04,"body":"beefsteak mushrooms, which"},{"speaker":"Clark Barlowe","startTime":2654.07,"endTime":2657.61,"body":"again, another mushroom that I"},{"speaker":"Clark Barlowe","startTime":2654.07,"endTime":2657.61,"body":"didn't think that would ever be"},{"speaker":"Clark Barlowe","startTime":2657.61,"endTime":2659.62,"body":"cultivated. And that's one of"},{"speaker":"Clark Barlowe","startTime":2657.61,"endTime":2659.62,"body":"the few mushrooms that you can"},{"speaker":"Clark Barlowe","startTime":2659.62,"endTime":2663.13,"body":"eat crawl. So it's really"},{"speaker":"Clark Barlowe","startTime":2659.62,"endTime":2663.13,"body":"interesting. And when you cut"},{"speaker":"Clark Barlowe","startTime":2663.13,"endTime":2666.22,"body":"it, it actually bleeds it"},{"speaker":"Clark Barlowe","startTime":2663.13,"endTime":2666.22,"body":"produces this sort of like"},{"speaker":"Clark Barlowe","startTime":2666.25,"endTime":2670.33,"body":"almost like a red sap that looks"},{"speaker":"Clark Barlowe","startTime":2666.25,"endTime":2670.33,"body":"interesting. It's a cool, it's a"},{"speaker":"Clark Barlowe","startTime":2670.36,"endTime":2673.93,"body":"really creepy. Yeah, you can"},{"speaker":"Clark Barlowe","startTime":2670.36,"endTime":2673.93,"body":"make a carpaccio with it, which"},{"speaker":"Clark Barlowe","startTime":2673.93,"endTime":2678.43,"body":"is really, really cool. And then"},{"speaker":"Clark Barlowe","startTime":2673.93,"endTime":2678.43,"body":"another mushroom that I never"},{"speaker":"Clark Barlowe","startTime":2678.43,"endTime":2683.74,"body":"thought I'd see cultivated, was"},{"speaker":"Clark Barlowe","startTime":2678.43,"endTime":2683.74,"body":"chicken of the woods. And that's"},{"speaker":"Clark Barlowe","startTime":2683.77,"endTime":2689.83,"body":"Ayni it's foxfarm and forage in"},{"speaker":"Clark Barlowe","startTime":2683.77,"endTime":2689.83,"body":"APEX North Carolina. I've seen"},{"speaker":"Clark Barlowe","startTime":2689.83,"endTime":2692.08,"body":"that they've been cultivating"},{"speaker":"Clark Barlowe","startTime":2689.83,"endTime":2692.08,"body":"some chicken of the woods"},{"speaker":"Clark Barlowe","startTime":2692.08,"endTime":2695.32,"body":"mushrooms and so there's some"},{"speaker":"Clark Barlowe","startTime":2692.08,"endTime":2695.32,"body":"people that are coming into this"},{"speaker":"Clark Barlowe","startTime":2695.35,"endTime":2699.7,"body":"mushroom cultivation now that"},{"speaker":"Clark Barlowe","startTime":2695.35,"endTime":2699.7,"body":"have a lot of knowledge and are"},{"speaker":"Clark Barlowe","startTime":2700.0,"endTime":2703.18,"body":"really looking to innovate and"},{"speaker":"Clark Barlowe","startTime":2700.0,"endTime":2703.18,"body":"it's producing some really,"},{"speaker":"Clark Barlowe","startTime":2703.18,"endTime":2706.72,"body":"really cool results. It's just"},{"speaker":"Clark Barlowe","startTime":2703.18,"endTime":2706.72,"body":"one of those things like when"},{"speaker":"Clark Barlowe","startTime":2706.72,"endTime":2709.18,"body":"you have to wait seasonally for"},{"speaker":"Clark Barlowe","startTime":2706.72,"endTime":2709.18,"body":"these mushrooms, whether it's"},{"speaker":"Clark Barlowe","startTime":2709.18,"endTime":2711.97,"body":"beef steak or cauliflower or"},{"speaker":"Clark Barlowe","startTime":2709.18,"endTime":2711.97,"body":"chicken, it's, it's such a"},{"speaker":"Clark Barlowe","startTime":2711.97,"endTime":2715.9,"body":"waiting game, you wait all year"},{"speaker":"Clark Barlowe","startTime":2711.97,"endTime":2715.9,"body":"for it. And even if there might"},{"speaker":"Clark Barlowe","startTime":2715.9,"endTime":2719.71,"body":"be a little bit of a culinary"},{"speaker":"Clark Barlowe","startTime":2715.9,"endTime":2719.71,"body":"dip, that it might not taste as"},{"speaker":"Clark Barlowe","startTime":2719.71,"endTime":2723.61,"body":"amazing as the wild mushroom."},{"speaker":"Clark Barlowe","startTime":2719.71,"endTime":2723.61,"body":"And who knows whether that's a"},{"speaker":"Clark Barlowe","startTime":2723.61,"endTime":2727.06,"body":"placebo effect that because you"},{"speaker":"Clark Barlowe","startTime":2723.61,"endTime":2727.06,"body":"forage that it tastes better,"},{"speaker":"Clark Barlowe","startTime":2727.54,"endTime":2730.93,"body":"but being able to get these"},{"speaker":"Clark Barlowe","startTime":2727.54,"endTime":2730.93,"body":"mushrooms year round, like"},{"speaker":"Clark Barlowe","startTime":2730.93,"endTime":2734.05,"body":"cauliflower mushrooms, you can"},{"speaker":"Clark Barlowe","startTime":2730.93,"endTime":2734.05,"body":"do such cool dishes with those"},{"speaker":"Clark Barlowe","startTime":2734.05,"endTime":2737.65,"body":"because they look just like egg"},{"speaker":"Clark Barlowe","startTime":2734.05,"endTime":2737.65,"body":"noodles. And so you can do like"},{"speaker":"Clark Barlowe","startTime":2737.74,"endTime":2741.55,"body":"gluten free pastas with these"},{"speaker":"Clark Barlowe","startTime":2737.74,"endTime":2741.55,"body":"cauliflower mushrooms that just"},{"speaker":"Clark Barlowe","startTime":2741.55,"endTime":2744.97,"body":"taste awesome. So it's nice to"},{"speaker":"Clark Barlowe","startTime":2741.55,"endTime":2744.97,"body":"have the year round aspect to"},{"speaker":"Clark Barlowe","startTime":2744.97,"endTime":2745.24,"body":"them."},{"speaker":"Chris Spear","startTime":2745.66,"endTime":2747.97,"body":"Hi, now I am torn"},{"speaker":"Chris Spear","startTime":2745.66,"endTime":2747.97,"body":"because it is nice to look at"},{"speaker":"Chris Spear","startTime":2747.97,"endTime":2751.15,"body":"seasonality, like do I want"},{"speaker":"Chris Spear","startTime":2747.97,"endTime":2751.15,"body":"ramps all year, that would be"},{"speaker":"Chris Spear","startTime":2751.15,"endTime":2754.51,"body":"kind of cool. But it's also nice"},{"speaker":"Chris Spear","startTime":2751.15,"endTime":2754.51,"body":"to look at it in like this six"},{"speaker":"Chris Spear","startTime":2754.51,"endTime":2755.83,"body":"week window as well."},{"speaker":"Clark Barlowe","startTime":2755.86,"endTime":2758.08,"body":"Exactly."},{"speaker":"Clark Barlowe","startTime":2755.86,"endTime":2758.08,"body":"Asparagus is the thing that most"},{"speaker":"Clark Barlowe","startTime":2758.08,"endTime":2761.53,"body":"people I think can relate to in"},{"speaker":"Clark Barlowe","startTime":2758.08,"endTime":2761.53,"body":"that regard. Because you can go"},{"speaker":"Clark Barlowe","startTime":2761.53,"endTime":2764.44,"body":"into the grocery store year"},{"speaker":"Clark Barlowe","startTime":2761.53,"endTime":2764.44,"body":"round and get asparagus, but it"},{"speaker":"Clark Barlowe","startTime":2764.44,"endTime":2767.56,"body":"doesn't taste any better than it"},{"speaker":"Clark Barlowe","startTime":2764.44,"endTime":2767.56,"body":"does in late February. Early"},{"speaker":"Clark Barlowe","startTime":2767.56,"endTime":2769.96,"body":"March tomatoes. Yep, exactly."},{"speaker":"Chris Spear","startTime":2771.46,"endTime":2774.13,"body":"Yes. Well, thanks"},{"speaker":"Chris Spear","startTime":2771.46,"endTime":2774.13,"body":"so much for coming on the show."},{"speaker":"Chris Spear","startTime":2774.13,"endTime":2776.59,"body":"I appreciate having you and"},{"speaker":"Chris Spear","startTime":2774.13,"endTime":2776.59,"body":"spending the time talking to me"},{"speaker":"Chris Spear","startTime":2776.59,"endTime":2779.56,"body":"about foraged foods and all of"},{"speaker":"Chris Spear","startTime":2776.59,"endTime":2779.56,"body":"your culinary adventures."},{"speaker":"Clark Barlowe","startTime":2779.59,"endTime":2781.9,"body":"No, Chris, this"},{"speaker":"Clark Barlowe","startTime":2779.59,"endTime":2781.9,"body":"was such a ball. Like, you've"},{"speaker":"Clark Barlowe","startTime":2781.9,"endTime":2785.17,"body":"had so many people that are"},{"speaker":"Clark Barlowe","startTime":2781.9,"endTime":2785.17,"body":"friends of mine and people that"},{"speaker":"Clark Barlowe","startTime":2785.17,"endTime":2788.32,"body":"I admire on the podcast. So it's"},{"speaker":"Clark Barlowe","startTime":2785.17,"endTime":2788.32,"body":"a real pleasure for me to have"},{"speaker":"Clark Barlowe","startTime":2788.32,"endTime":2788.8,"body":"been on."},{"speaker":"Chris Spear","startTime":2789.43,"endTime":2790.9,"body":"Do you have"},{"speaker":"Chris Spear","startTime":2789.43,"endTime":2790.9,"body":"anything you want to leave our"},{"speaker":"Chris Spear","startTime":2790.9,"endTime":2794.65,"body":"listeners with anywhere you want"},{"speaker":"Chris Spear","startTime":2790.9,"endTime":2794.65,"body":"to send them anything to plug?"},{"speaker":"Chris Spear","startTime":2794.83,"endTime":2795.4,"body":"Yeah, really"},{"speaker":"Clark Barlowe","startTime":2795.4,"endTime":2798.31,"body":"just check out"},{"speaker":"Clark Barlowe","startTime":2795.4,"endTime":2798.31,"body":"potential pantry, it's easy"},{"speaker":"Clark Barlowe","startTime":2798.31,"endTime":2801.19,"body":"enough to find it's just"},{"speaker":"Clark Barlowe","startTime":2798.31,"endTime":2801.19,"body":"potential pantry.com It's going"},{"speaker":"Clark Barlowe","startTime":2801.19,"endTime":2805.15,"body":"to tell you everything occurred"},{"speaker":"Clark Barlowe","startTime":2801.19,"endTime":2805.15,"body":"just whenever it's gonna, it's"},{"speaker":"Clark Barlowe","startTime":2805.15,"endTime":2808.42,"body":"going to tell you that"},{"speaker":"Clark Barlowe","startTime":2805.15,"endTime":2808.42,"body":"everything that we're doing out"},{"speaker":"Clark Barlowe","startTime":2808.42,"endTime":2812.14,"body":"here in Oregon, now, my"},{"speaker":"Clark Barlowe","startTime":2808.42,"endTime":2812.14,"body":"Instagram keeps getting hacked."},{"speaker":"Clark Barlowe","startTime":2812.17,"endTime":2816.1,"body":"So I'm gonna have to enable two"},{"speaker":"Clark Barlowe","startTime":2812.17,"endTime":2816.1,"body":"factor authentication whenever I"},{"speaker":"Clark Barlowe","startTime":2816.1,"endTime":2819.19,"body":"get that back. But hopefully, by"},{"speaker":"Clark Barlowe","startTime":2816.1,"endTime":2819.19,"body":"the time that we get this"},{"speaker":"Clark Barlowe","startTime":2819.19,"endTime":2821.83,"body":"podcast up, I'll have my"},{"speaker":"Clark Barlowe","startTime":2819.19,"endTime":2821.83,"body":"Instagram back. And that's"},{"speaker":"Clark Barlowe","startTime":2821.83,"endTime":2824.98,"body":"another great way to find me."},{"speaker":"Clark Barlowe","startTime":2821.83,"endTime":2824.98,"body":"It's just my name Clark Barlow."},{"speaker":"Clark Barlowe","startTime":2825.31,"endTime":2828.22,"body":"And I don't post as often as I"},{"speaker":"Clark Barlowe","startTime":2825.31,"endTime":2828.22,"body":"used to back when I had the"},{"speaker":"Clark Barlowe","startTime":2828.22,"endTime":2831.16,"body":"restaurant. But when I put"},{"speaker":"Clark Barlowe","startTime":2828.22,"endTime":2831.16,"body":"something up, I tried to make it"},{"speaker":"Clark Barlowe","startTime":2831.16,"endTime":2834.31,"body":"something fun. So either"},{"speaker":"Clark Barlowe","startTime":2831.16,"endTime":2834.31,"body":"potential pantry record bar,"},{"speaker":"Clark Barlowe","startTime":2834.34,"endTime":2835.63,"body":"those are the two ways to find"},{"speaker":"Clark Barlowe","startTime":2834.34,"endTime":2835.63,"body":"me."},{"speaker":"Chris Spear","startTime":2836.08,"endTime":2837.67,"body":"Great, and I'll"},{"speaker":"Chris Spear","startTime":2836.08,"endTime":2837.67,"body":"link all that stuff in the show"},{"speaker":"Chris Spear","startTime":2837.67,"endTime":2840.22,"body":"notes so people can connect with"},{"speaker":"Chris Spear","startTime":2837.67,"endTime":2840.22,"body":"you there. You're a rockstar."},{"speaker":"Clark Barlowe","startTime":2840.25,"endTime":2841.06,"body":"I appreciate it."},{"speaker":"Chris Spear","startTime":2841.45,"endTime":2843.49,"body":"Thanks again for"},{"speaker":"Chris Spear","startTime":2841.45,"endTime":2843.49,"body":"spending the morning with me."},{"speaker":"Chris Spear","startTime":2843.52,"endTime":2846.46,"body":"And maybe we can catch up in"},{"speaker":"Chris Spear","startTime":2843.52,"endTime":2846.46,"body":"person sometime soon. I'd love"},{"speaker":"Chris Spear","startTime":2846.46,"endTime":2847.33,"body":"to head out to Oregon."},{"speaker":"Clark Barlowe","startTime":2847.36,"endTime":2848.86,"body":"Absolutely."},{"speaker":"Clark Barlowe","startTime":2847.36,"endTime":2848.86,"body":"Anytime you're out here. Feel"},{"speaker":"Clark Barlowe","startTime":2848.86,"endTime":2852.1,"body":"free. Give me a chat. And I"},{"speaker":"Clark Barlowe","startTime":2848.86,"endTime":2852.1,"body":"mean, we have two spare bedrooms"},{"speaker":"Clark Barlowe","startTime":2852.1,"endTime":2854.92,"body":"here at the house. So anytime"},{"speaker":"Clark Barlowe","startTime":2852.1,"endTime":2854.92,"body":"you're here, just give me a ring"},{"speaker":"Clark Barlowe","startTime":2854.92,"endTime":2856.06,"body":"and we'll set you up."},{"speaker":"Chris Spear","startTime":2856.42,"endTime":2858.19,"body":"Nobody wants to"},{"speaker":"Chris Spear","startTime":2856.42,"endTime":2858.19,"body":"host my children but"},{"speaker":"Clark Barlowe","startTime":2860.65,"endTime":2862.78,"body":"children around"},{"speaker":"Clark Barlowe","startTime":2860.65,"endTime":2862.78,"body":"my wife. I'm always worried that"},{"speaker":"Clark Barlowe","startTime":2862.78,"endTime":2863.74,"body":"we'll end up with children."},{"speaker":"Chris Spear","startTime":2864.97,"endTime":2868.54,"body":"Well, I've got"},{"speaker":"Chris Spear","startTime":2864.97,"endTime":2868.54,"body":"twins, so watch out. To all our"},{"speaker":"Chris Spear","startTime":2868.54,"endTime":2870.13,"body":"listeners. This has been Chris"},{"speaker":"Chris Spear","startTime":2868.54,"endTime":2870.13,"body":"with the Chefs Without"},{"speaker":"Chris Spear","startTime":2870.13,"endTime":2873.55,"body":"Restaurants podcast. Thanks so"},{"speaker":"Chris Spear","startTime":2870.13,"endTime":2873.55,"body":"much and have a great week. Go"},{"speaker":"Chris Spear","startTime":2873.55,"endTime":2876.43,"body":"to chefs without restaurants.org"},{"speaker":"Chris Spear","startTime":2873.55,"endTime":2876.43,"body":"To find our Facebook group,"},{"speaker":"Chris Spear","startTime":2876.64,"endTime":2880.6,"body":"mailing list and check database."},{"speaker":"Chris Spear","startTime":2876.64,"endTime":2880.6,"body":"The community's free to join."},{"speaker":"Chris Spear","startTime":2881.23,"endTime":2884.02,"body":"You'll get gig opportunities,"},{"speaker":"Chris Spear","startTime":2881.23,"endTime":2884.02,"body":"advice on building and growing"},{"speaker":"Chris Spear","startTime":2884.02,"endTime":2887.05,"body":"your business and you'll never"},{"speaker":"Chris Spear","startTime":2884.02,"endTime":2887.05,"body":"miss an episode of our podcast."},{"speaker":"Chris Spear","startTime":2887.44,"endTime":2888.37,"body":"Have a great week."}]}