{"version":"1.0.0","segments":[{"startTime":17.58,"endTime":93.36,"body":"Welcome to Chefs Without"},{"startTime":17.58,"endTime":93.36,"body":"Restaurants. I'm your host,"},{"startTime":93.39,"endTime":96.84,"body":"Chris Speier. On this program, I"},{"startTime":93.39,"endTime":96.84,"body":"have conversations with culinary"},{"startTime":96.84,"endTime":99.96,"body":"entrepreneurs and people in the"},{"startTime":96.84,"endTime":99.96,"body":"food and beverage industry, not"},{"startTime":99.96,"endTime":102.96,"body":"working in a traditional"},{"startTime":99.96,"endTime":102.96,"body":"restaurant setting. This week."},{"startTime":102.99,"endTime":107.16,"body":"My guest is Shannon Smith. She's"},{"startTime":102.99,"endTime":107.16,"body":"a cook, teacher James Beard"},{"startTime":107.16,"endTime":111.15,"body":"award judge and traveler based"},{"startTime":107.16,"endTime":111.15,"body":"in Tulsa, Oklahoma. Raised in"},{"startTime":111.15,"endTime":114.33,"body":"nearby Oklahoma City, Chef"},{"startTime":111.15,"endTime":114.33,"body":"Smith's traveled to more than 50"},{"startTime":114.33,"endTime":117.18,"body":"countries meeting and cooking"},{"startTime":114.33,"endTime":117.18,"body":"with people ranging from home"},{"startTime":117.18,"endTime":120.51,"body":"cooks to restaurant chefs while"},{"startTime":117.18,"endTime":120.51,"body":"documenting it all on her blog"},{"startTime":120.54,"endTime":124.32,"body":"Chef shannon.com. She also uses"},{"startTime":120.54,"endTime":124.32,"body":"her travels to teach women how"},{"startTime":124.32,"endTime":127.56,"body":"to cook and helps them finance"},{"startTime":124.32,"endTime":127.56,"body":"their businesses using micro"},{"startTime":127.56,"endTime":132.03,"body":"loan programs. Her charity work"},{"startTime":127.56,"endTime":132.03,"body":"includes viziv Hance, a program"},{"startTime":132.03,"endTime":134.79,"body":"that provides eye care to the"},{"startTime":132.03,"endTime":134.79,"body":"homeless, as well as hope Haven"},{"startTime":134.79,"endTime":137.31,"body":"Rwanda, a school for"},{"startTime":134.79,"endTime":137.31,"body":"impoverished children and"},{"startTime":137.31,"endTime":142.26,"body":"Marinda Rwanda. To date, she's"},{"startTime":137.31,"endTime":142.26,"body":"raised over $500,000 for her"},{"startTime":142.26,"endTime":145.17,"body":"charity work by donating epic"},{"startTime":142.26,"endTime":145.17,"body":"dinner parties that she has at"},{"startTime":145.17,"endTime":148.14,"body":"her home. On the show, we talked"},{"startTime":145.17,"endTime":148.14,"body":"about how she became a world"},{"startTime":148.14,"endTime":151.05,"body":"traveler and cooking instructor."},{"startTime":148.14,"endTime":151.05,"body":"She explains how the"},{"startTime":151.05,"endTime":153.81,"body":"microfinance loan program works"},{"startTime":151.05,"endTime":153.81,"body":"and some of the charities she"},{"startTime":153.81,"endTime":156.15,"body":"has been working with. She's"},{"startTime":153.81,"endTime":156.15,"body":"currently working on a"},{"startTime":156.15,"endTime":158.94,"body":"forthcoming book, The Hidden"},{"startTime":156.15,"endTime":158.94,"body":"table, a collection of stories"},{"startTime":158.94,"endTime":161.4,"body":"and recipes from her adventures"},{"startTime":158.94,"endTime":161.4,"body":"around the world, which is set"},{"startTime":161.4,"endTime":162.9,"body":"to be released next year."},{"startTime":162.0,"endTime":169.501,"body":"And this week, I'd also like to"},{"startTime":162.0,"endTime":169.501,"body":"give a big warm Chefs Without"},{"startTime":169.623,"endTime":177.124,"body":"Restaurants. Welcome to Two of"},{"startTime":169.623,"endTime":177.124,"body":"our new sponsors. First up, we"},{"startTime":177.247,"endTime":184.503,"body":"have Meez. 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It's a reassurance to"},{"startTime":245.125,"endTime":249.309,"body":"consumers that the chef coming"},{"startTime":249.376,"endTime":253.425,"body":"into their home is prepared to"},{"startTime":249.376,"endTime":253.425,"body":"offer them an experience with"},{"startTime":249.798,"endTime":256.561,"body":"nothing but I get a small"},{"startTime":249.798,"endTime":256.561,"body":"commission, which is going to"},{"startTime":253.493,"endTime":257.271,"body":"their meal. USPCA provides"},{"startTime":253.493,"endTime":257.271,"body":"training to become a personal"},{"startTime":256.684,"endTime":264.677,"body":"help the podcast keep going. But"},{"startTime":256.684,"endTime":264.677,"body":"the podcast really relies on our"},{"startTime":257.339,"endTime":261.387,"body":"chef through our preparatory"},{"startTime":257.339,"endTime":261.387,"body":"membership. Looking to showcase"},{"startTime":261.455,"endTime":265.301,"body":"your products or services to our"},{"startTime":261.455,"endTime":265.301,"body":"chefs and their clients."},{"startTime":264.8,"endTime":271.809,"body":"podcast sponsors. So here's a"},{"startTime":264.8,"endTime":271.809,"body":"word from the United States"},{"startTime":265.368,"endTime":269.484,"body":"partnership opportunities are"},{"startTime":265.368,"endTime":269.484,"body":"available. Call Angela today at"},{"startTime":269.552,"endTime":273.803,"body":"1-800-995-2138 extension 705 or"},{"startTime":269.552,"endTime":273.803,"body":"email her at aprather@uspca.com"},{"startTime":271.932,"endTime":275.13,"body":"personal chef Association."},{"startTime":273.87,"endTime":276.03,"body":"for membership and partner info."},{"startTime":276.03,"endTime":279.06,"body":"Are you still keeping your"},{"startTime":276.03,"endTime":279.06,"body":"recipes and Docs doing your"},{"startTime":279.06,"endTime":282.6,"body":"costing and spreadsheets? Well"},{"startTime":279.06,"endTime":282.6,"body":"you should try me is the recipe"},{"startTime":282.6,"endTime":286.68,"body":"tool designed for chefs by chefs"},{"startTime":282.6,"endTime":286.68,"body":"founded by professional chef"},{"startTime":286.68,"endTime":289.74,"body":"Josh Sharkey. Mes transforms"},{"startTime":286.68,"endTime":289.74,"body":"your recipe content into a"},{"startTime":289.74,"endTime":293.7,"body":"powerful digital format that"},{"startTime":289.74,"endTime":293.7,"body":"lets you organize scale train"},{"startTime":293.73,"endTime":297.99,"body":"and cost like never before. See"},{"startTime":293.73,"endTime":297.99,"body":"why Meez is loved by over 12,000"},{"startTime":297.99,"endTime":300.9,"body":"culinary professionals sign up"},{"startTime":297.99,"endTime":300.9,"body":"for FREE account at"},{"startTime":301.29,"endTime":306.09,"body":"getmeez.com/ChefsWithoutRestaurants."},{"startTime":301.29,"endTime":306.09,"body":"And on a personal note, I've"},{"startTime":306.09,"endTime":316.32,"body":"been using mes almost daily. I"},{"startTime":306.09,"endTime":316.32,"body":"wish I had this tool years ago."},{"startTime":316.77,"endTime":319.74,"body":"The ability to quickly scale a"},{"startTime":316.77,"endTime":319.74,"body":"recipe up or down or to search"},{"startTime":319.74,"endTime":323.4,"body":"across all recipes for single"},{"startTime":319.74,"endTime":323.4,"body":"ingredient like pumpkin. And if"},{"startTime":323.4,"endTime":325.8,"body":"you really want to get an in"},{"startTime":323.4,"endTime":325.8,"body":"depth breakdown, I had mes"},{"startTime":325.8,"endTime":328.86,"body":"founder Josh Sharkey on the"},{"startTime":325.8,"endTime":328.86,"body":"podcast a few months ago. That"},{"startTime":328.86,"endTime":333.0,"body":"was episode 155, released in"},{"startTime":328.86,"endTime":333.0,"body":"July of 2020. So go check it out"},{"startTime":333.0,"endTime":336.87,"body":"to find out what MES is all"},{"startTime":333.0,"endTime":336.87,"body":"about. This episode is presented"},{"startTime":336.87,"endTime":340.86,"body":"by chemists in the kitchen by"},{"startTime":336.87,"endTime":340.86,"body":"lab X, a YouTube video series"},{"startTime":340.89,"endTime":343.56,"body":"spotlighting the power of"},{"startTime":340.89,"endTime":343.56,"body":"chemistry and how science and"},{"startTime":343.56,"endTime":347.58,"body":"food can bring people together."},{"startTime":343.56,"endTime":347.58,"body":"In each episode, real scientists"},{"startTime":347.58,"endTime":350.1,"body":"walk you through things like"},{"startTime":347.58,"endTime":350.1,"body":"making your own pickles, the"},{"startTime":350.1,"endTime":353.16,"body":"chemistry behind the VJ, the"},{"startTime":350.1,"endTime":353.16,"body":"formula for perfect homemade"},{"startTime":353.16,"endTime":356.94,"body":"pretzels, and much, much more."},{"startTime":353.16,"endTime":356.94,"body":"It's a love letter to science,"},{"startTime":356.97,"endTime":360.3,"body":"cooking and individuality with"},{"startTime":356.97,"endTime":360.3,"body":"some great tips on how you can"},{"startTime":360.3,"endTime":364.53,"body":"apply real scientific principles"},{"startTime":360.3,"endTime":364.53,"body":"to everyday cooking. Plus, it's"},{"startTime":364.53,"endTime":377.28,"body":"just a lot of fun. Go to to"},{"startTime":364.53,"endTime":377.28,"body":"youtube.com/LABXNAS"},{"startTime":378.27,"endTime":380.52,"body":"Hey, Shannon, welcome to the"},{"startTime":378.27,"endTime":380.52,"body":"show. Thanks so much for coming"},{"startTime":380.52,"endTime":380.94,"body":"on."},{"speaker":"Shannon Smith","startTime":381.45,"endTime":383.88,"body":"Thank you, Chris."},{"speaker":"Shannon Smith","startTime":381.45,"endTime":383.88,"body":"I'm excited to talk to you."},{"speaker":"Shannon Smith","startTime":384.03,"endTime":384.27,"body":"Well, I"},{"speaker":"Chris Spear","startTime":384.27,"endTime":387.03,"body":"can't wait to hear"},{"speaker":"Chris Spear","startTime":384.27,"endTime":387.03,"body":"about all the interesting places"},{"speaker":"Chris Spear","startTime":387.03,"endTime":389.7,"body":"you've been. I know you're quite"},{"speaker":"Chris Spear","startTime":387.03,"endTime":389.7,"body":"the traveler, what have you been"},{"speaker":"Chris Spear","startTime":389.7,"endTime":391.68,"body":"to like 50 countries or"},{"speaker":"Chris Spear","startTime":389.7,"endTime":391.68,"body":"something?"},{"speaker":"Shannon Smith","startTime":392.13,"endTime":395.67,"body":"I've been to 50"},{"speaker":"Shannon Smith","startTime":392.13,"endTime":395.67,"body":"to many of which I've been to"},{"speaker":"Shannon Smith","startTime":395.67,"endTime":399.6,"body":"multiple times like Italy, I've"},{"speaker":"Shannon Smith","startTime":395.67,"endTime":399.6,"body":"probably been nearly 30 times"},{"speaker":"Shannon Smith","startTime":399.6,"endTime":404.76,"body":"back to Italy. But I'm hoping in"},{"speaker":"Shannon Smith","startTime":399.6,"endTime":404.76,"body":"the next year to add a few to"},{"speaker":"Shannon Smith","startTime":404.76,"endTime":406.47,"body":"that number 52."},{"speaker":"Chris Spear","startTime":406.62,"endTime":409.11,"body":"Well, nice. I want"},{"speaker":"Chris Spear","startTime":406.62,"endTime":409.11,"body":"to hear about so many of those"},{"speaker":"Chris Spear","startTime":409.11,"endTime":413.67,"body":"places. I guess it kind of makes"},{"speaker":"Chris Spear","startTime":409.11,"endTime":413.67,"body":"sense to start. Let's just talk"},{"speaker":"Chris Spear","startTime":413.67,"endTime":417.78,"body":"about what you do for your work"},{"speaker":"Chris Spear","startTime":413.67,"endTime":417.78,"body":"and your business. And then"},{"speaker":"Chris Spear","startTime":417.78,"endTime":420.3,"body":"we'll kind of go back and forth"},{"speaker":"Chris Spear","startTime":417.78,"endTime":420.3,"body":"in the timeline of things. Does"},{"speaker":"Chris Spear","startTime":420.3,"endTime":420.99,"body":"that work for you?"},{"speaker":"Shannon Smith","startTime":421.44,"endTime":424.83,"body":"Yeah. Well, I"},{"speaker":"Shannon Smith","startTime":421.44,"endTime":424.83,"body":"live in Tulsa, Oklahoma, which"},{"speaker":"Shannon Smith","startTime":424.83,"endTime":429.87,"body":"is the middle of the country."},{"speaker":"Shannon Smith","startTime":424.83,"endTime":429.87,"body":"And I have the privilege that I"},{"speaker":"Shannon Smith","startTime":429.87,"endTime":435.51,"body":"get to travel around the world."},{"speaker":"Shannon Smith","startTime":429.87,"endTime":435.51,"body":"And I probably travel about 40%"},{"speaker":"Shannon Smith","startTime":435.54,"endTime":441.09,"body":"of the year. And when I do that"},{"speaker":"Shannon Smith","startTime":435.54,"endTime":441.09,"body":"I go into countries and"},{"speaker":"Shannon Smith","startTime":441.09,"endTime":445.71,"body":"communities where I can immerse"},{"speaker":"Shannon Smith","startTime":441.09,"endTime":445.71,"body":"myself into the culture. I've"},{"speaker":"Shannon Smith","startTime":445.92,"endTime":450.66,"body":"for many years traveled and did"},{"speaker":"Shannon Smith","startTime":445.92,"endTime":450.66,"body":"the typical touristy things like"},{"speaker":"Shannon Smith","startTime":450.69,"endTime":453.93,"body":"you know, museums and all the"},{"speaker":"Shannon Smith","startTime":450.69,"endTime":453.93,"body":"tours and things like that,"},{"speaker":"Shannon Smith","startTime":453.93,"endTime":457.59,"body":"which are great. But I was felt"},{"speaker":"Shannon Smith","startTime":453.93,"endTime":457.59,"body":"like I was missing something I"},{"speaker":"Shannon Smith","startTime":457.59,"endTime":460.62,"body":"wanted to actually meet the"},{"speaker":"Shannon Smith","startTime":457.59,"endTime":460.62,"body":"people, I wanted to know where"},{"speaker":"Shannon Smith","startTime":460.62,"endTime":464.04,"body":"their food came from, how were"},{"speaker":"Shannon Smith","startTime":460.62,"endTime":464.04,"body":"they preparing this food that I"},{"speaker":"Shannon Smith","startTime":464.04,"endTime":467.07,"body":"was eating, you know, both in"},{"speaker":"Shannon Smith","startTime":464.04,"endTime":467.07,"body":"restaurants and street food. And"},{"speaker":"Shannon Smith","startTime":467.52,"endTime":472.32,"body":"so I found a way to do that."},{"speaker":"Shannon Smith","startTime":467.52,"endTime":472.32,"body":"I've done it in many different"},{"speaker":"Shannon Smith","startTime":472.32,"endTime":478.2,"body":"places. And then I bring it back"},{"speaker":"Shannon Smith","startTime":472.32,"endTime":478.2,"body":"to my home in Tulsa. And put on"},{"speaker":"Shannon Smith","startTime":478.2,"endTime":483.06,"body":"these, what I call experiential"},{"speaker":"Shannon Smith","startTime":478.2,"endTime":483.06,"body":"dinners. And they are six course"},{"speaker":"Shannon Smith","startTime":483.06,"endTime":487.5,"body":"dinners that are centered around"},{"speaker":"Shannon Smith","startTime":483.06,"endTime":487.5,"body":"a particular world cuisine, for"},{"speaker":"Shannon Smith","startTime":487.5,"endTime":492.42,"body":"example, India, or Morocco or"},{"speaker":"Shannon Smith","startTime":487.5,"endTime":492.42,"body":"Greece. When I have many"},{"speaker":"Shannon Smith","startTime":492.42,"endTime":497.16,"body":"different cuisines that I that I"},{"speaker":"Shannon Smith","startTime":492.42,"endTime":497.16,"body":"choose from, and I put them on"},{"speaker":"Shannon Smith","startTime":497.16,"endTime":501.66,"body":"both it when it's beautiful"},{"speaker":"Shannon Smith","startTime":497.16,"endTime":501.66,"body":"weather, I do an outside, I have"},{"speaker":"Shannon Smith","startTime":501.66,"endTime":506.34,"body":"a backyard that can seat 30 to"},{"speaker":"Shannon Smith","startTime":501.66,"endTime":506.34,"body":"40 people we decorate, you know,"},{"speaker":"Shannon Smith","startTime":506.34,"endTime":510.75,"body":"according to the theme, and then"},{"speaker":"Shannon Smith","startTime":506.34,"endTime":510.75,"body":"during the colder are really"},{"speaker":"Shannon Smith","startTime":510.75,"endTime":515.19,"body":"super hot months, I do can do"},{"speaker":"Shannon Smith","startTime":510.75,"endTime":515.19,"body":"them indoors in my home. And"},{"speaker":"Shannon Smith","startTime":515.22,"endTime":520.29,"body":"it's a great way for me to tell"},{"speaker":"Shannon Smith","startTime":515.22,"endTime":520.29,"body":"stories with my food. And that's"},{"speaker":"Shannon Smith","startTime":520.29,"endTime":524.58,"body":"one thing I do. I also teach"},{"speaker":"Shannon Smith","startTime":520.29,"endTime":524.58,"body":"cooking classes. That's how my"},{"speaker":"Shannon Smith","startTime":524.58,"endTime":530.13,"body":"career started. And I do fewer"},{"speaker":"Shannon Smith","startTime":524.58,"endTime":530.13,"body":"of those, but I I love being a"},{"speaker":"Shannon Smith","startTime":530.13,"endTime":534.45,"body":"teacher. So I throw that into my"},{"speaker":"Shannon Smith","startTime":530.13,"endTime":534.45,"body":"schedule sometimes. And then I"},{"speaker":"Shannon Smith","startTime":534.45,"endTime":539.28,"body":"also do quite a bit of charity"},{"speaker":"Shannon Smith","startTime":534.45,"endTime":539.28,"body":"work I donate these, what I call"},{"speaker":"Shannon Smith","startTime":539.31,"endTime":543.36,"body":"around the world dinners to in"},{"speaker":"Shannon Smith","startTime":539.31,"endTime":543.36,"body":"live auctions for charities that"},{"speaker":"Shannon Smith","startTime":543.36,"endTime":547.59,"body":"I feel very passionate about."},{"speaker":"Shannon Smith","startTime":543.36,"endTime":547.59,"body":"They're sold all over the"},{"speaker":"Shannon Smith","startTime":547.59,"endTime":551.46,"body":"country. And so I go around and"},{"speaker":"Shannon Smith","startTime":547.59,"endTime":551.46,"body":"do a six course dinner where"},{"speaker":"Shannon Smith","startTime":551.49,"endTime":554.43,"body":"each course is from a different"},{"speaker":"Shannon Smith","startTime":551.49,"endTime":554.43,"body":"country from where I've cooked."},{"speaker":"Shannon Smith","startTime":555.09,"endTime":559.02,"body":"And then I'm and I'm writing"},{"speaker":"Shannon Smith","startTime":555.09,"endTime":559.02,"body":"cookbook, so which is suppose"},{"speaker":"Shannon Smith","startTime":559.17,"endTime":563.94,"body":"hopefully we'll be finished next"},{"speaker":"Shannon Smith","startTime":559.17,"endTime":563.94,"body":"year. I love what I do. I feel"},{"speaker":"Shannon Smith","startTime":563.94,"endTime":565.56,"body":"like I have the best job in the"},{"speaker":"Shannon Smith","startTime":563.94,"endTime":565.56,"body":"world."},{"speaker":"Chris Spear","startTime":565.829,"endTime":568.499,"body":"So traveling, was"},{"speaker":"Chris Spear","startTime":565.829,"endTime":568.499,"body":"it something you grew up doing?"},{"speaker":"Chris Spear","startTime":568.499,"endTime":571.649,"body":"Did your family travel? Where"},{"speaker":"Chris Spear","startTime":568.499,"endTime":571.649,"body":"did you get this love of travel"},{"speaker":"Chris Spear","startTime":571.649,"endTime":572.159,"body":"from?"},{"speaker":"Shannon Smith","startTime":572.73,"endTime":575.85,"body":"I did travel with"},{"speaker":"Shannon Smith","startTime":572.73,"endTime":575.85,"body":"my family just in within the"},{"speaker":"Shannon Smith","startTime":575.85,"endTime":579.12,"body":"United States. We went on a"},{"speaker":"Shannon Smith","startTime":575.85,"endTime":579.12,"body":"vacation you know every summer,"},{"speaker":"Shannon Smith","startTime":579.39,"endTime":584.1,"body":"but when I was in college, I my"},{"speaker":"Shannon Smith","startTime":579.39,"endTime":584.1,"body":"senior year I had the"},{"speaker":"Shannon Smith","startTime":584.1,"endTime":588.06,"body":"opportunity to study abroad and"},{"speaker":"Shannon Smith","startTime":584.1,"endTime":588.06,"body":"I went to Vienna, Austria and"},{"speaker":"Shannon Smith","startTime":588.06,"endTime":591.51,"body":"live there for about five months"},{"speaker":"Shannon Smith","startTime":588.06,"endTime":591.51,"body":"and was able to travel on the"},{"speaker":"Shannon Smith","startTime":591.51,"endTime":595.38,"body":"weekends and go to several"},{"speaker":"Shannon Smith","startTime":591.51,"endTime":595.38,"body":"countries that way so I kind of"},{"speaker":"Shannon Smith","startTime":595.38,"endTime":599.55,"body":"got the travel bug through that"},{"speaker":"Shannon Smith","startTime":595.38,"endTime":599.55,"body":"I came home kind of with an"},{"speaker":"Shannon Smith","startTime":599.55,"endTime":604.2,"body":"attitude Dude, you know,"},{"speaker":"Shannon Smith","startTime":599.55,"endTime":604.2,"body":"thinking, I don't need Oklahoma,"},{"speaker":"Shannon Smith","startTime":604.2,"endTime":607.74,"body":"you know, I'm leaving as soon as"},{"speaker":"Shannon Smith","startTime":604.2,"endTime":607.74,"body":"I can, I'm gonna travel forever."},{"speaker":"Shannon Smith","startTime":607.74,"endTime":612.21,"body":"And, of course, that was just a"},{"speaker":"Shannon Smith","startTime":607.74,"endTime":612.21,"body":"dream. Turns out I love where I"},{"speaker":"Shannon Smith","startTime":612.21,"endTime":619.53,"body":"live in Oklahoma. But when I was"},{"speaker":"Shannon Smith","startTime":612.21,"endTime":619.53,"body":"in my 30s, I was with my husband"},{"speaker":"Shannon Smith","startTime":619.53,"endTime":624.09,"body":"at the time, and he was taking"},{"speaker":"Shannon Smith","startTime":619.53,"endTime":624.09,"body":"me to a lot of different places"},{"speaker":"Shannon Smith","startTime":624.09,"endTime":627.45,"body":"around the world, they actually"},{"speaker":"Shannon Smith","startTime":624.09,"endTime":627.45,"body":"took me back to Vienna, where I"},{"speaker":"Shannon Smith","startTime":627.45,"endTime":632.43,"body":"had gone to school. And that's"},{"speaker":"Shannon Smith","startTime":627.45,"endTime":632.43,"body":"kind of when I got the travel"},{"speaker":"Shannon Smith","startTime":632.43,"endTime":637.71,"body":"bug from that point, especially"},{"speaker":"Shannon Smith","startTime":632.43,"endTime":637.71,"body":"I was I had was studying food I"},{"speaker":"Shannon Smith","startTime":637.71,"endTime":642.0,"body":"was studying to become a chef at"},{"speaker":"Shannon Smith","startTime":637.71,"endTime":642.0,"body":"the time. And that's when I got"},{"speaker":"Shannon Smith","startTime":642.24,"endTime":645.87,"body":"the bug was when I finally got"},{"speaker":"Shannon Smith","startTime":642.24,"endTime":645.87,"body":"to go back 15 years after"},{"speaker":"Shannon Smith","startTime":646.23,"endTime":650.7,"body":"college, and then I started"},{"speaker":"Shannon Smith","startTime":646.23,"endTime":650.7,"body":"traveling by myself a lot,"},{"speaker":"Shannon Smith","startTime":650.7,"endTime":653.52,"body":"because, you know, he wasn't"},{"speaker":"Shannon Smith","startTime":650.7,"endTime":653.52,"body":"really interested in the food"},{"speaker":"Shannon Smith","startTime":653.52,"endTime":658.74,"body":"part. And that was a way for me"},{"speaker":"Shannon Smith","startTime":653.52,"endTime":658.74,"body":"to Well, I became very into a"},{"speaker":"Shannon Smith","startTime":658.74,"endTime":664.8,"body":"very independent and confident"},{"speaker":"Shannon Smith","startTime":658.74,"endTime":664.8,"body":"single traveler. And, and I have"},{"speaker":"Shannon Smith","startTime":664.8,"endTime":668.13,"body":"not stopped since I've been"},{"speaker":"Shannon Smith","startTime":664.8,"endTime":668.13,"body":"doing it for about 15 years now."},{"speaker":"Chris Spear","startTime":668.55,"endTime":670.41,"body":"Well, what did you"},{"speaker":"Chris Spear","startTime":668.55,"endTime":670.41,"body":"go to college for? Were you"},{"speaker":"Chris Spear","startTime":670.41,"endTime":672.48,"body":"planning on doing something in"},{"speaker":"Chris Spear","startTime":670.41,"endTime":672.48,"body":"the culinary field,"},{"speaker":"Shannon Smith","startTime":673.2,"endTime":678.66,"body":"I was not, I got"},{"speaker":"Shannon Smith","startTime":673.2,"endTime":678.66,"body":"a degree in home economics. And"},{"speaker":"Shannon Smith","startTime":678.69,"endTime":683.19,"body":"I grew up on a little on a ranch"},{"speaker":"Shannon Smith","startTime":678.69,"endTime":683.19,"body":"in Oklahoma, and I had a home"},{"speaker":"Shannon Smith","startTime":683.19,"endTime":686.73,"body":"economics teacher in college,"},{"speaker":"Shannon Smith","startTime":683.19,"endTime":686.73,"body":"her excuse me, in high school,"},{"speaker":"Shannon Smith","startTime":686.76,"endTime":691.2,"body":"all four years of high school,"},{"speaker":"Shannon Smith","startTime":686.76,"endTime":691.2,"body":"she was my teacher and I loved"},{"speaker":"Shannon Smith","startTime":691.2,"endTime":695.28,"body":"her I wanted to be her when I"},{"speaker":"Shannon Smith","startTime":691.2,"endTime":695.28,"body":"grew up, I wanted to be a home"},{"speaker":"Shannon Smith","startTime":695.28,"endTime":700.86,"body":"economics teacher. But my"},{"speaker":"Shannon Smith","startTime":695.28,"endTime":700.86,"body":"emphasis was sewing. And I"},{"speaker":"Shannon Smith","startTime":700.86,"endTime":704.58,"body":"started sewing when I was a"},{"speaker":"Shannon Smith","startTime":700.86,"endTime":704.58,"body":"little girl. And even though I"},{"speaker":"Shannon Smith","startTime":704.58,"endTime":708.12,"body":"was learning, you know, cooking,"},{"speaker":"Shannon Smith","startTime":704.58,"endTime":708.12,"body":"you know, through all those"},{"speaker":"Shannon Smith","startTime":708.12,"endTime":710.76,"body":"classes, I was much more"},{"speaker":"Shannon Smith","startTime":708.12,"endTime":710.76,"body":"interested in the sewing part."},{"speaker":"Shannon Smith","startTime":711.06,"endTime":715.26,"body":"So I went to college to get a"},{"speaker":"Shannon Smith","startTime":711.06,"endTime":715.26,"body":"home economics degree so that I"},{"speaker":"Shannon Smith","startTime":715.26,"endTime":719.37,"body":"could become a teacher. And"},{"speaker":"Shannon Smith","startTime":715.26,"endTime":719.37,"body":"again, my emphasis was in sewing"},{"speaker":"Shannon Smith","startTime":719.37,"endTime":723.12,"body":"and design, I eventually went to"},{"speaker":"Shannon Smith","startTime":719.37,"endTime":723.12,"body":"graduate school also to study"},{"speaker":"Shannon Smith","startTime":723.12,"endTime":727.29,"body":"clothing design, I did not"},{"speaker":"Shannon Smith","startTime":723.12,"endTime":727.29,"body":"become a teacher, because I had"},{"speaker":"Shannon Smith","startTime":727.29,"endTime":730.92,"body":"a really bad experience with my"},{"speaker":"Shannon Smith","startTime":727.29,"endTime":730.92,"body":"student teaching program and"},{"speaker":"Shannon Smith","startTime":730.92,"endTime":733.95,"body":"decided I didn't want to do"},{"speaker":"Shannon Smith","startTime":730.92,"endTime":733.95,"body":"that. But I did get the degree."},{"speaker":"Shannon Smith","startTime":734.22,"endTime":739.77,"body":"And I had a sewing career for"},{"speaker":"Shannon Smith","startTime":734.22,"endTime":739.77,"body":"about 12 years and I've soaked"},{"speaker":"Shannon Smith","startTime":739.77,"endTime":744.54,"body":"for the very elite in Oklahoma"},{"speaker":"Shannon Smith","startTime":739.77,"endTime":744.54,"body":"and became a very accomplished"},{"speaker":"Shannon Smith","startTime":744.57,"endTime":750.9,"body":"seamstress but had some life"},{"speaker":"Shannon Smith","startTime":744.57,"endTime":750.9,"body":"changes along the way and a lot"},{"speaker":"Shannon Smith","startTime":750.9,"endTime":755.04,"body":"of stress and decided to change"},{"speaker":"Shannon Smith","startTime":750.9,"endTime":755.04,"body":"careers and to go and more into"},{"speaker":"Shannon Smith","startTime":755.04,"endTime":760.2,"body":"the the cooking world. And even"},{"speaker":"Shannon Smith","startTime":755.04,"endTime":760.2,"body":"though I had a little bit of"},{"speaker":"Shannon Smith","startTime":760.2,"endTime":764.55,"body":"experience from you know"},{"speaker":"Shannon Smith","startTime":760.2,"endTime":764.55,"body":"training in college and really"},{"speaker":"Shannon Smith","startTime":764.55,"endTime":768.21,"body":"none from growing up my mother"},{"speaker":"Shannon Smith","startTime":764.55,"endTime":768.21,"body":"was not really a cook. The"},{"speaker":"Shannon Smith","startTime":768.36,"endTime":772.89,"body":"cooking really did not begin"},{"speaker":"Shannon Smith","startTime":768.36,"endTime":772.89,"body":"until I was well into my 30s"},{"speaker":"Chris Spear","startTime":772.95,"endTime":775.14,"body":"Oh wow. And it's"},{"speaker":"Chris Spear","startTime":772.95,"endTime":775.14,"body":"interesting because you're"},{"speaker":"Chris Spear","startTime":775.14,"endTime":778.71,"body":"talking about stress but I've"},{"speaker":"Chris Spear","startTime":775.14,"endTime":778.71,"body":"heard people say you know the"},{"speaker":"Chris Spear","startTime":778.74,"endTime":781.44,"body":"food industry is probably the"},{"speaker":"Chris Spear","startTime":778.74,"endTime":781.44,"body":"second stress most stressful"},{"speaker":"Chris Spear","startTime":781.44,"endTime":783.66,"body":"next to being like an air"},{"speaker":"Chris Spear","startTime":781.44,"endTime":783.66,"body":"traffic controller so I haven't"},{"speaker":"Chris Spear","startTime":783.66,"endTime":786.15,"body":"heard of a lot of people leaving"},{"speaker":"Chris Spear","startTime":783.66,"endTime":786.15,"body":"an industry because of stress"},{"speaker":"Chris Spear","startTime":786.18,"endTime":788.73,"body":"and then getting into food it's"},{"speaker":"Chris Spear","startTime":786.18,"endTime":788.73,"body":"often quite the opposite."},{"speaker":"Shannon Smith","startTime":789.21,"endTime":792.66,"body":"That's a really"},{"speaker":"Shannon Smith","startTime":789.21,"endTime":792.66,"body":"good point. Both correct both of"},{"speaker":"Shannon Smith","startTime":792.66,"endTime":796.68,"body":"them are very stressful in the"},{"speaker":"Shannon Smith","startTime":792.66,"endTime":796.68,"body":"body you know sewing I was doing"},{"speaker":"Shannon Smith","startTime":797.01,"endTime":801.12,"body":"not only dressmaking but"},{"speaker":"Shannon Smith","startTime":797.01,"endTime":801.12,"body":"interiors, you know draperies"},{"speaker":"Shannon Smith","startTime":801.12,"endTime":805.65,"body":"and things like that I was you"},{"speaker":"Shannon Smith","startTime":801.12,"endTime":805.65,"body":"know, bent over a table all day"},{"speaker":"Shannon Smith","startTime":805.68,"endTime":809.16,"body":"so stressed, you know, really"},{"speaker":"Shannon Smith","startTime":805.68,"endTime":809.16,"body":"hard on my body. But here now"},{"speaker":"Shannon Smith","startTime":809.22,"endTime":813.87,"body":"I'm a chef and I'm kind of in"},{"speaker":"Shannon Smith","startTime":809.22,"endTime":813.87,"body":"the same position. But you know"},{"speaker":"Shannon Smith","startTime":813.87,"endTime":819.81,"body":"what, I did not enjoy the sewing"},{"speaker":"Shannon Smith","startTime":813.87,"endTime":819.81,"body":"career I was doing it out of"},{"speaker":"Shannon Smith","startTime":819.81,"endTime":825.66,"body":"necessity. And it was just a"},{"speaker":"Shannon Smith","startTime":819.81,"endTime":825.66,"body":"hard time in my life for other"},{"speaker":"Shannon Smith","startTime":825.69,"endTime":831.0,"body":"reasons. But the cooking that"},{"speaker":"Shannon Smith","startTime":825.69,"endTime":831.0,"body":"career I'm so fortunate I was"},{"speaker":"Shannon Smith","startTime":831.0,"endTime":835.47,"body":"able to change careers. I enjoy"},{"speaker":"Shannon Smith","startTime":831.0,"endTime":835.47,"body":"it so much and even though it's"},{"speaker":"Shannon Smith","startTime":835.47,"endTime":839.4,"body":"so hard on my body and it's it"},{"speaker":"Shannon Smith","startTime":835.47,"endTime":839.4,"body":"is extremely stressful like you"},{"speaker":"Shannon Smith","startTime":839.43,"endTime":845.07,"body":"like you mentioned, to see the"},{"speaker":"Shannon Smith","startTime":839.43,"endTime":845.07,"body":"joy that people get from my food"},{"speaker":"Shannon Smith","startTime":845.37,"endTime":849.36,"body":"and from my dinners and the"},{"speaker":"Shannon Smith","startTime":845.37,"endTime":849.36,"body":"experiences that I offer. And"},{"speaker":"Shannon Smith","startTime":849.36,"endTime":852.81,"body":"I'm sure you know what I'm"},{"speaker":"Shannon Smith","startTime":849.36,"endTime":852.81,"body":"talking about because you are a"},{"speaker":"Shannon Smith","startTime":852.81,"endTime":855.72,"body":"chef and you cook for people"},{"speaker":"Shannon Smith","startTime":852.81,"endTime":855.72,"body":"when you get that satisfaction."},{"speaker":"Shannon Smith","startTime":856.26,"endTime":859.68,"body":"It makes it all worthwhile and I"},{"speaker":"Shannon Smith","startTime":856.26,"endTime":859.68,"body":"you know I got it from people"},{"speaker":"Shannon Smith","startTime":859.68,"endTime":863.43,"body":"that I sold for they loved you"},{"speaker":"Shannon Smith","startTime":859.68,"endTime":863.43,"body":"know the things I made but it"},{"speaker":"Shannon Smith","startTime":863.43,"endTime":867.42,"body":"was it's different. This is"},{"speaker":"Shannon Smith","startTime":863.43,"endTime":867.42,"body":"different because I love my job"},{"speaker":"Shannon Smith","startTime":867.42,"endTime":868.41,"body":"so much now"},{"speaker":"Chris Spear","startTime":869.13,"endTime":871.02,"body":"the thing I find is"},{"speaker":"Chris Spear","startTime":869.13,"endTime":871.02,"body":"it's so immediate, you know"},{"speaker":"Chris Spear","startTime":871.02,"endTime":874.86,"body":"you're cooking food and almost"},{"speaker":"Chris Spear","startTime":871.02,"endTime":874.86,"body":"instantly from hopefully you"},{"speaker":"Chris Spear","startTime":874.86,"endTime":877.35,"body":"know the first bite going"},{"speaker":"Chris Spear","startTime":874.86,"endTime":877.35,"body":"forward or so you just kind of"},{"speaker":"Chris Spear","startTime":877.35,"endTime":880.14,"body":"see this look on people's faces"},{"speaker":"Chris Spear","startTime":877.35,"endTime":880.14,"body":"and you know right away whether"},{"speaker":"Chris Spear","startTime":880.14,"endTime":881.79,"body":"it's something they like or"},{"speaker":"Chris Spear","startTime":880.14,"endTime":881.79,"body":"something they don't,"},{"speaker":"Shannon Smith","startTime":882.24,"endTime":885.06,"body":"it is instant"},{"speaker":"Shannon Smith","startTime":882.24,"endTime":885.06,"body":"gratification to see that and"},{"speaker":"Shannon Smith","startTime":885.42,"endTime":889.2,"body":"and to get the responses"},{"speaker":"Shannon Smith","startTime":885.42,"endTime":889.2,"body":"afterwards. Even the process"},{"speaker":"Shannon Smith","startTime":889.2,"endTime":892.89,"body":"even, you know all that chopping"},{"speaker":"Shannon Smith","startTime":889.2,"endTime":892.89,"body":"and all that stirring and all"},{"speaker":"Shannon Smith","startTime":892.89,"endTime":897.57,"body":"those dishes you had to wash. It"},{"speaker":"Shannon Smith","startTime":892.89,"endTime":897.57,"body":"really makes it worthwhile when"},{"speaker":"Shannon Smith","startTime":897.57,"endTime":900.72,"body":"you see the joy that you've"},{"speaker":"Shannon Smith","startTime":897.57,"endTime":900.72,"body":"given someone With Your Food."},{"speaker":"Chris Spear","startTime":900.87,"endTime":903.51,"body":"So did you pursue"},{"speaker":"Chris Spear","startTime":900.87,"endTime":903.51,"body":"any kind of formal education"},{"speaker":"Chris Spear","startTime":903.51,"endTime":906.0,"body":"like culinary schools or"},{"speaker":"Chris Spear","startTime":903.51,"endTime":906.0,"body":"programs."},{"speaker":"Shannon Smith","startTime":906.69,"endTime":911.43,"body":"I was in a, a"},{"speaker":"Shannon Smith","startTime":906.69,"endTime":911.43,"body":"marriage that ended. And it"},{"speaker":"Shannon Smith","startTime":911.43,"endTime":915.09,"body":"ended. And that was a marriage"},{"speaker":"Shannon Smith","startTime":911.43,"endTime":915.09,"body":"when I was the seamstress. when"},{"speaker":"Shannon Smith","startTime":915.09,"endTime":921.72,"body":"it ended, I had two very young"},{"speaker":"Shannon Smith","startTime":915.09,"endTime":921.72,"body":"children. And I wanted to get"},{"speaker":"Shannon Smith","startTime":921.75,"endTime":924.84,"body":"full custody, it was very"},{"speaker":"Shannon Smith","startTime":921.75,"endTime":924.84,"body":"important to me that it under"},{"speaker":"Shannon Smith","startTime":924.93,"endTime":928.98,"body":"under the circumstances to have"},{"speaker":"Shannon Smith","startTime":924.93,"endTime":928.98,"body":"full custody, and my attorney"},{"speaker":"Shannon Smith","startTime":928.98,"endTime":933.33,"body":"told me, she said, Shannon,"},{"speaker":"Shannon Smith","startTime":928.98,"endTime":933.33,"body":"you've got to get a job with a"},{"speaker":"Shannon Smith","startTime":933.33,"endTime":938.04,"body":"paycheck. You know, there's the"},{"speaker":"Shannon Smith","startTime":933.33,"endTime":938.04,"body":"seamstress job, it's just not"},{"speaker":"Shannon Smith","startTime":938.04,"endTime":941.07,"body":"that lucrative. And you need to"},{"speaker":"Shannon Smith","startTime":938.04,"endTime":941.07,"body":"prove to the judge, you can"},{"speaker":"Shannon Smith","startTime":941.07,"endTime":946.26,"body":"support your children. So I got"},{"speaker":"Shannon Smith","startTime":941.07,"endTime":946.26,"body":"a job through a nonprofit"},{"speaker":"Shannon Smith","startTime":946.26,"endTime":950.58,"body":"organization here in Tulsa,"},{"speaker":"Shannon Smith","startTime":946.26,"endTime":950.58,"body":"teaching underprivileged"},{"speaker":"Shannon Smith","startTime":950.61,"endTime":955.92,"body":"children how to cook. You know,"},{"speaker":"Shannon Smith","startTime":950.61,"endTime":955.92,"body":"again, I had this education in"},{"speaker":"Shannon Smith","startTime":955.92,"endTime":960.27,"body":"home economics, I knew the"},{"speaker":"Shannon Smith","startTime":955.92,"endTime":960.27,"body":"basics of cooking, I had taken"},{"speaker":"Shannon Smith","startTime":960.27,"endTime":964.08,"body":"all the nutrition, nutrition"},{"speaker":"Shannon Smith","startTime":960.27,"endTime":964.08,"body":"classes, economics classes. So I"},{"speaker":"Shannon Smith","startTime":964.08,"endTime":967.77,"body":"had, I had a little bit of"},{"speaker":"Shannon Smith","startTime":964.08,"endTime":967.77,"body":"background, but I would go into"},{"speaker":"Shannon Smith","startTime":967.77,"endTime":971.67,"body":"this apartment complex that was"},{"speaker":"Shannon Smith","startTime":967.77,"endTime":971.67,"body":"state funded. And they had an"},{"speaker":"Shannon Smith","startTime":971.67,"endTime":975.78,"body":"empty apartment for me to teach"},{"speaker":"Shannon Smith","startTime":971.67,"endTime":975.78,"body":"cooking after school to these"},{"speaker":"Shannon Smith","startTime":975.78,"endTime":980.19,"body":"kids. And half of the kids in"},{"speaker":"Shannon Smith","startTime":975.78,"endTime":980.19,"body":"the apartment complex were black"},{"speaker":"Shannon Smith","startTime":980.22,"endTime":984.93,"body":"and half were Russians. And I"},{"speaker":"Shannon Smith","startTime":980.22,"endTime":984.93,"body":"was told before I started this,"},{"speaker":"Shannon Smith","startTime":984.93,"endTime":988.71,"body":"that they did not get along, the"},{"speaker":"Shannon Smith","startTime":984.93,"endTime":988.71,"body":"parents didn't get along, the"},{"speaker":"Shannon Smith","startTime":988.71,"endTime":991.11,"body":"kids didn't necessarily get"},{"speaker":"Shannon Smith","startTime":988.71,"endTime":991.11,"body":"along, they really just stayed"},{"speaker":"Shannon Smith","startTime":991.11,"endTime":994.11,"body":"away from each other. But"},{"speaker":"Shannon Smith","startTime":991.11,"endTime":994.11,"body":"because of this class that was"},{"speaker":"Shannon Smith","startTime":994.11,"endTime":998.43,"body":"being offered, these kids were"},{"speaker":"Shannon Smith","startTime":994.11,"endTime":998.43,"body":"coming to me, and mostly because"},{"speaker":"Shannon Smith","startTime":998.43,"endTime":1002.33,"body":"they wanted something to eat,"},{"speaker":"Shannon Smith","startTime":998.43,"endTime":1002.33,"body":"I'm sure. But I was teaching"},{"speaker":"Shannon Smith","startTime":1002.33,"endTime":1005.0,"body":"them. So I'm teaching them"},{"speaker":"Shannon Smith","startTime":1002.33,"endTime":1005.0,"body":"nutrition. You know, most of"},{"speaker":"Shannon Smith","startTime":1005.0,"endTime":1008.81,"body":"them, their parents were on food"},{"speaker":"Shannon Smith","startTime":1005.0,"endTime":1008.81,"body":"stamps. So I, you know, had to"},{"speaker":"Shannon Smith","startTime":1009.08,"endTime":1013.28,"body":"adjust, you know, the things"},{"speaker":"Shannon Smith","startTime":1009.08,"endTime":1013.28,"body":"that I was teaching them by the"},{"speaker":"Shannon Smith","startTime":1013.28,"endTime":1018.56,"body":"foods I knew they had available."},{"speaker":"Shannon Smith","startTime":1013.28,"endTime":1018.56,"body":"And what I saw was these kids"},{"speaker":"Shannon Smith","startTime":1018.56,"endTime":1022.76,"body":"becoming friends, and they were,"},{"speaker":"Shannon Smith","startTime":1018.56,"endTime":1022.76,"body":"you know, cooking together, and"},{"speaker":"Shannon Smith","startTime":1022.76,"endTime":1027.17,"body":"they're eating together. And,"},{"speaker":"Shannon Smith","startTime":1022.76,"endTime":1027.17,"body":"you know, I'm told later by the"},{"speaker":"Shannon Smith","startTime":1027.2,"endTime":1030.5,"body":"manager of the apartment"},{"speaker":"Shannon Smith","startTime":1027.2,"endTime":1030.5,"body":"complex, she said, I've not ever"},{"speaker":"Shannon Smith","startTime":1030.5,"endTime":1034.67,"body":"seen these kids playing together"},{"speaker":"Shannon Smith","startTime":1030.5,"endTime":1034.67,"body":"until you came into their lives"},{"speaker":"Shannon Smith","startTime":1034.67,"endTime":1040.97,"body":"like this. And that was a very"},{"speaker":"Shannon Smith","startTime":1034.67,"endTime":1040.97,"body":"powerful lesson to me. I knew"},{"speaker":"Shannon Smith","startTime":1040.97,"endTime":1045.14,"body":"that I loved food. And I knew I"},{"speaker":"Shannon Smith","startTime":1040.97,"endTime":1045.14,"body":"loved to, you know, commune with"},{"speaker":"Shannon Smith","startTime":1045.14,"endTime":1048.29,"body":"other people, you know, at a"},{"speaker":"Shannon Smith","startTime":1045.14,"endTime":1048.29,"body":"dinner table, but I didn't"},{"speaker":"Shannon Smith","startTime":1048.29,"endTime":1052.88,"body":"realize how impactful it was,"},{"speaker":"Shannon Smith","startTime":1048.29,"endTime":1052.88,"body":"you know, outside of that. And"},{"speaker":"Shannon Smith","startTime":1052.88,"endTime":1059.39,"body":"so I became very interested in"},{"speaker":"Shannon Smith","startTime":1052.88,"endTime":1059.39,"body":"becoming a better cook. And so I"},{"speaker":"Shannon Smith","startTime":1059.39,"endTime":1064.79,"body":"did go to a cooking school here"},{"speaker":"Shannon Smith","startTime":1059.39,"endTime":1064.79,"body":"in Tulsa, it was taught by three"},{"speaker":"Shannon Smith","startTime":1064.79,"endTime":1069.14,"body":"CIA grads out of New York, and I"},{"speaker":"Shannon Smith","startTime":1064.79,"endTime":1069.14,"body":"took every class they had to"},{"speaker":"Shannon Smith","startTime":1069.14,"endTime":1072.59,"body":"offer for about four years and,"},{"speaker":"Shannon Smith","startTime":1069.14,"endTime":1072.59,"body":"and eventually, they hired me on"},{"speaker":"Shannon Smith","startTime":1072.59,"endTime":1078.08,"body":"to teach the evening classes. So"},{"speaker":"Shannon Smith","startTime":1072.59,"endTime":1078.08,"body":"finally, I got to be become the"},{"speaker":"Shannon Smith","startTime":1078.08,"endTime":1081.95,"body":"teacher that I had always wanted"},{"speaker":"Shannon Smith","startTime":1078.08,"endTime":1081.95,"body":"to be when I was a child, or"},{"speaker":"Shannon Smith","startTime":1081.95,"endTime":1085.61,"body":"when I was in high school. And"},{"speaker":"Shannon Smith","startTime":1081.95,"endTime":1085.61,"body":"that's where that began. And"},{"speaker":"Shannon Smith","startTime":1085.61,"endTime":1088.91,"body":"when people asked me, like, you"},{"speaker":"Shannon Smith","startTime":1085.61,"endTime":1088.91,"body":"just did have I had the formal"},{"speaker":"Shannon Smith","startTime":1088.91,"endTime":1093.59,"body":"training. Yes, I had that"},{"speaker":"Shannon Smith","startTime":1088.91,"endTime":1093.59,"body":"training for the four years from"},{"speaker":"Shannon Smith","startTime":1093.59,"endTime":1099.59,"body":"those, you know, CIA grads, but"},{"speaker":"Shannon Smith","startTime":1093.59,"endTime":1099.59,"body":"to me, I get the most training,"},{"speaker":"Shannon Smith","startTime":1099.86,"endTime":1104.27,"body":"when I travel, and I get to cook"},{"speaker":"Shannon Smith","startTime":1099.86,"endTime":1104.27,"body":"with people in their homes. To"},{"speaker":"Shannon Smith","startTime":1104.27,"endTime":1107.96,"body":"me, that is some of the best"},{"speaker":"Shannon Smith","startTime":1104.27,"endTime":1107.96,"body":"training that I have gotten. So"},{"speaker":"Shannon Smith","startTime":1108.59,"endTime":1112.37,"body":"in that respect, I feel like I"},{"speaker":"Shannon Smith","startTime":1108.59,"endTime":1112.37,"body":"do have a lot of formal"},{"speaker":"Shannon Smith","startTime":1112.37,"endTime":1112.94,"body":"training."},{"speaker":"Chris Spear","startTime":1113.24,"endTime":1116.51,"body":"Well, I think it's"},{"speaker":"Chris Spear","startTime":1113.24,"endTime":1116.51,"body":"really great to see the the way"},{"speaker":"Chris Spear","startTime":1116.51,"endTime":1120.14,"body":"people come together around a"},{"speaker":"Chris Spear","startTime":1116.51,"endTime":1120.14,"body":"table and it seems idealistic."},{"speaker":"Chris Spear","startTime":1120.14,"endTime":1122.66,"body":"You know, sometimes people will"},{"speaker":"Chris Spear","startTime":1120.14,"endTime":1122.66,"body":"say, Well, you know, if everyone"},{"speaker":"Chris Spear","startTime":1122.66,"endTime":1125.75,"body":"just got around a table and got"},{"speaker":"Chris Spear","startTime":1122.66,"endTime":1125.75,"body":"to know each other on a certain"},{"speaker":"Chris Spear","startTime":1126.02,"endTime":1129.53,"body":"level, things would maybe be"},{"speaker":"Chris Spear","startTime":1126.02,"endTime":1129.53,"body":"better. And I've heard some"},{"speaker":"Chris Spear","startTime":1129.53,"endTime":1131.54,"body":"pushback. And people say, well,"},{"speaker":"Chris Spear","startTime":1129.53,"endTime":1131.54,"body":"that's not realistic."},{"speaker":"Shannon Smith","startTime":1131.99,"endTime":1135.32,"body":"I was once told"},{"speaker":"Shannon Smith","startTime":1131.99,"endTime":1135.32,"body":"by an older gentleman that I"},{"speaker":"Shannon Smith","startTime":1135.32,"endTime":1139.94,"body":"met. And he was talking about"},{"speaker":"Shannon Smith","startTime":1135.32,"endTime":1139.94,"body":"the importance of, you know,"},{"speaker":"Shannon Smith","startTime":1140.15,"endTime":1143.51,"body":"food, bringing people together,"},{"speaker":"Shannon Smith","startTime":1140.15,"endTime":1143.51,"body":"and he said something that"},{"speaker":"Shannon Smith","startTime":1143.51,"endTime":1147.65,"body":"really hit home with me, and he"},{"speaker":"Shannon Smith","startTime":1143.51,"endTime":1147.65,"body":"said, You can't cuss with your"},{"speaker":"Shannon Smith","startTime":1147.65,"endTime":1151.28,"body":"mouth full of food. Oh, that's a"},{"speaker":"Shannon Smith","startTime":1147.65,"endTime":1151.28,"body":"good one. And it's and it's so"},{"speaker":"Shannon Smith","startTime":1151.28,"endTime":1153.92,"body":"true. I mean, even if you're"},{"speaker":"Shannon Smith","startTime":1151.28,"endTime":1153.92,"body":"angry, if you're eating"},{"speaker":"Shannon Smith","startTime":1153.92,"endTime":1157.46,"body":"delicious food, you know, with"},{"speaker":"Shannon Smith","startTime":1153.92,"endTime":1157.46,"body":"other people, it's hard to be"},{"speaker":"Shannon Smith","startTime":1157.49,"endTime":1161.51,"body":"you might you might still be a"},{"speaker":"Shannon Smith","startTime":1157.49,"endTime":1161.51,"body":"little miffed, but food just"},{"speaker":"Shannon Smith","startTime":1161.51,"endTime":1162.44,"body":"makes it better."},{"speaker":"Chris Spear","startTime":1162.95,"endTime":1166.01,"body":"Oh, yeah,"},{"speaker":"Chris Spear","startTime":1162.95,"endTime":1166.01,"body":"absolutely. Absolutely. Well,"},{"speaker":"Chris Spear","startTime":1166.01,"endTime":1168.56,"body":"one of the things you had"},{"speaker":"Chris Spear","startTime":1166.01,"endTime":1168.56,"body":"mentioned was, you know, going"},{"speaker":"Chris Spear","startTime":1168.56,"endTime":1172.13,"body":"into these people's homes and"},{"speaker":"Chris Spear","startTime":1168.56,"endTime":1172.13,"body":"learning directly from them. How"},{"speaker":"Chris Spear","startTime":1172.13,"endTime":1175.58,"body":"do you do that? Like, how did"},{"speaker":"Chris Spear","startTime":1172.13,"endTime":1175.58,"body":"that start? And logistically,"},{"speaker":"Chris Spear","startTime":1175.58,"endTime":1178.85,"body":"how do you do that you want to"},{"speaker":"Chris Spear","startTime":1175.58,"endTime":1178.85,"body":"learn Indian cooking, and you"},{"speaker":"Chris Spear","startTime":1178.85,"endTime":1182.27,"body":"want to go work with these, you"},{"speaker":"Chris Spear","startTime":1178.85,"endTime":1182.27,"body":"know, grandmothers or mothers or"},{"speaker":"Chris Spear","startTime":1182.27,"endTime":1185.87,"body":"whatever in India? How did that"},{"speaker":"Chris Spear","startTime":1182.27,"endTime":1185.87,"body":"come about? Like getting into"},{"speaker":"Chris Spear","startTime":1185.87,"endTime":1188.12,"body":"those people's homes and"},{"speaker":"Chris Spear","startTime":1185.87,"endTime":1188.12,"body":"learning to cook directly from"},{"speaker":"Chris Spear","startTime":1188.12,"endTime":1188.45,"body":"them?"},{"speaker":"Shannon Smith","startTime":1189.11,"endTime":1193.52,"body":"The first time it"},{"speaker":"Shannon Smith","startTime":1189.11,"endTime":1193.52,"body":"happened was in Italy. And the"},{"speaker":"Shannon Smith","startTime":1193.52,"endTime":1199.58,"body":"way I did that, and this was"},{"speaker":"Shannon Smith","startTime":1193.52,"endTime":1199.58,"body":"back about 12 years ago. I knew"},{"speaker":"Shannon Smith","startTime":1199.58,"endTime":1203.6,"body":"that I was going to be going to"},{"speaker":"Shannon Smith","startTime":1199.58,"endTime":1203.6,"body":"Italy and I'd been are already"},{"speaker":"Shannon Smith","startTime":1203.6,"endTime":1207.08,"body":"been probably five times. And I"},{"speaker":"Shannon Smith","startTime":1203.6,"endTime":1207.08,"body":"didn't want to do it the same"},{"speaker":"Shannon Smith","startTime":1207.08,"endTime":1210.68,"body":"way I didn't want. I wanted to"},{"speaker":"Shannon Smith","startTime":1207.08,"endTime":1210.68,"body":"meet someone I could cook with."},{"speaker":"Shannon Smith","startTime":1211.13,"endTime":1214.58,"body":"So I got on the internet and"},{"speaker":"Shannon Smith","startTime":1211.13,"endTime":1214.58,"body":"just started and this was back"},{"speaker":"Shannon Smith","startTime":1214.61,"endTime":1218.09,"body":"before everyone was offering"},{"speaker":"Shannon Smith","startTime":1214.61,"endTime":1218.09,"body":"cooking classes. I mean, they"},{"speaker":"Shannon Smith","startTime":1218.09,"endTime":1223.07,"body":"did really kind of just become"},{"speaker":"Shannon Smith","startTime":1218.09,"endTime":1223.07,"body":"popular. And I found a woman"},{"speaker":"Shannon Smith","startTime":1223.07,"endTime":1229.94,"body":"named Diane seed. And she did"},{"speaker":"Shannon Smith","startTime":1223.07,"endTime":1229.94,"body":"gourmet, she called them gourmet"},{"speaker":"Shannon Smith","startTime":1230.39,"endTime":1235.91,"body":"tours, and lived in an apartment"},{"speaker":"Shannon Smith","startTime":1230.39,"endTime":1235.91,"body":"right outside the Coliseum. And"},{"speaker":"Shannon Smith","startTime":1235.91,"endTime":1238.28,"body":"she had this little apartment."},{"speaker":"Shannon Smith","startTime":1235.91,"endTime":1238.28,"body":"And what she would do is"},{"speaker":"Shannon Smith","startTime":1238.49,"endTime":1242.12,"body":"occasionally she would bring"},{"speaker":"Shannon Smith","startTime":1238.49,"endTime":1242.12,"body":"people in to do two or three"},{"speaker":"Shannon Smith","startTime":1242.12,"endTime":1247.16,"body":"days of cooking lessons. And But"},{"speaker":"Shannon Smith","startTime":1242.12,"endTime":1247.16,"body":"mostly what she did was take"},{"speaker":"Shannon Smith","startTime":1247.37,"endTime":1250.91,"body":"very small groups, I'm talking"},{"speaker":"Shannon Smith","startTime":1247.37,"endTime":1250.91,"body":"five or six people to different"},{"speaker":"Shannon Smith","startTime":1250.91,"endTime":1257.27,"body":"places around the world to learn"},{"speaker":"Shannon Smith","startTime":1250.91,"endTime":1257.27,"body":"the cuisine. So I contacted her"},{"speaker":"Shannon Smith","startTime":1257.27,"endTime":1260.12,"body":"and I said, I'm going to be in"},{"speaker":"Shannon Smith","startTime":1257.27,"endTime":1260.12,"body":"Rome, can I take one day, a one"},{"speaker":"Shannon Smith","startTime":1260.12,"endTime":1264.11,"body":"day class with you? And she"},{"speaker":"Shannon Smith","startTime":1260.12,"endTime":1264.11,"body":"said, replied and said I don't"},{"speaker":"Shannon Smith","startTime":1264.11,"endTime":1268.22,"body":"do one day, you know, I really"},{"speaker":"Shannon Smith","startTime":1264.11,"endTime":1268.22,"body":"need to you could to commit to"},{"speaker":"Shannon Smith","startTime":1268.22,"endTime":1271.97,"body":"two or three and I went back. We"},{"speaker":"Shannon Smith","startTime":1268.22,"endTime":1271.97,"body":"went back and forth. I said I'm"},{"speaker":"Shannon Smith","startTime":1271.97,"endTime":1275.06,"body":"only there one day, will you"},{"speaker":"Shannon Smith","startTime":1271.97,"endTime":1275.06,"body":"make an exception. And she did."},{"speaker":"Shannon Smith","startTime":1275.75,"endTime":1279.95,"body":"I spent the day with her just"},{"speaker":"Shannon Smith","startTime":1275.75,"endTime":1279.95,"body":"learning mostly Roman Roman"},{"speaker":"Shannon Smith","startTime":1279.95,"endTime":1283.1,"body":"dishes, we became very good"},{"speaker":"Shannon Smith","startTime":1279.95,"endTime":1283.1,"body":"friends that day, she convinced"},{"speaker":"Shannon Smith","startTime":1283.1,"endTime":1286.25,"body":"me to go to Sicily with her a"},{"speaker":"Shannon Smith","startTime":1283.1,"endTime":1286.25,"body":"few months later, which I did."},{"speaker":"Shannon Smith","startTime":1286.73,"endTime":1290.87,"body":"And then after that, I went to"},{"speaker":"Shannon Smith","startTime":1286.73,"endTime":1290.87,"body":"India, that was my first trip to"},{"speaker":"Shannon Smith","startTime":1290.87,"endTime":1296.09,"body":"India, I went to Morocco, Sri"},{"speaker":"Shannon Smith","startTime":1290.87,"endTime":1296.09,"body":"Lanka, Istanbul with her. And so"},{"speaker":"Shannon Smith","startTime":1296.27,"endTime":1299.96,"body":"on those trips, she set it up,"},{"speaker":"Shannon Smith","startTime":1296.27,"endTime":1299.96,"body":"you know, she had, she had been"},{"speaker":"Shannon Smith","startTime":1299.96,"endTime":1304.34,"body":"there so many times, she had"},{"speaker":"Shannon Smith","startTime":1299.96,"endTime":1304.34,"body":"people there to teach me. But I"},{"speaker":"Shannon Smith","startTime":1304.34,"endTime":1310.28,"body":"learned from her how to travel"},{"speaker":"Shannon Smith","startTime":1304.34,"endTime":1310.28,"body":"as a single person, especially a"},{"speaker":"Shannon Smith","startTime":1310.28,"endTime":1315.23,"body":"single woman. And I learned how"},{"speaker":"Shannon Smith","startTime":1310.28,"endTime":1315.23,"body":"to, you know, be confident. And"},{"speaker":"Shannon Smith","startTime":1315.29,"endTime":1319.85,"body":"just some of the even though she"},{"speaker":"Shannon Smith","startTime":1315.29,"endTime":1319.85,"body":"was much, much older than I that"},{"speaker":"Shannon Smith","startTime":1319.85,"endTime":1322.46,"body":"was even actually more"},{"speaker":"Shannon Smith","startTime":1319.85,"endTime":1322.46,"body":"impressive that she had the"},{"speaker":"Shannon Smith","startTime":1322.46,"endTime":1327.8,"body":"confidence to travel like that."},{"speaker":"Shannon Smith","startTime":1322.46,"endTime":1327.8,"body":"So once we kind of parted ways,"},{"speaker":"Shannon Smith","startTime":1327.83,"endTime":1332.27,"body":"not for any particular reason."},{"speaker":"Shannon Smith","startTime":1327.83,"endTime":1332.27,"body":"But she was becoming elderly and"},{"speaker":"Shannon Smith","startTime":1332.27,"endTime":1336.35,"body":"not doing them as much I decided"},{"speaker":"Shannon Smith","startTime":1332.27,"endTime":1336.35,"body":"I can do this. Also, I didn't"},{"speaker":"Shannon Smith","startTime":1336.35,"endTime":1339.29,"body":"want to lead the tours, but I"},{"speaker":"Shannon Smith","startTime":1336.35,"endTime":1339.29,"body":"thought I'm going to, you know,"},{"speaker":"Shannon Smith","startTime":1339.29,"endTime":1344.99,"body":"find places to cook and people"},{"speaker":"Shannon Smith","startTime":1339.29,"endTime":1344.99,"body":"that will do it for me. So there"},{"speaker":"Shannon Smith","startTime":1344.99,"endTime":1349.73,"body":"are many times that I do hire a"},{"speaker":"Shannon Smith","startTime":1344.99,"endTime":1349.73,"body":"guide. In my second trip to"},{"speaker":"Shannon Smith","startTime":1349.73,"endTime":1354.2,"body":"India, I again just got on the"},{"speaker":"Shannon Smith","startTime":1349.73,"endTime":1354.2,"body":"internet and just started"},{"speaker":"Shannon Smith","startTime":1354.23,"endTime":1359.21,"body":"emailing and emailing friends"},{"speaker":"Shannon Smith","startTime":1354.23,"endTime":1359.21,"body":"who do you know anyone in India,"},{"speaker":"Shannon Smith","startTime":1359.24,"endTime":1364.19,"body":"that will be my guide for a week"},{"speaker":"Shannon Smith","startTime":1359.24,"endTime":1364.19,"body":"that will really put an emphasis"},{"speaker":"Shannon Smith","startTime":1364.19,"endTime":1370.07,"body":"on the food, I was set up with a"},{"speaker":"Shannon Smith","startTime":1364.19,"endTime":1370.07,"body":"gentleman. When I went to him. I"},{"speaker":"Shannon Smith","startTime":1370.07,"endTime":1373.94,"body":"met him in New Delhi. And he was"},{"speaker":"Shannon Smith","startTime":1370.07,"endTime":1373.94,"body":"a historian worked for the"},{"speaker":"Shannon Smith","startTime":1373.94,"endTime":1379.94,"body":"government and did occasionally"},{"speaker":"Shannon Smith","startTime":1373.94,"endTime":1379.94,"body":"did tours. So he was with with"},{"speaker":"Shannon Smith","startTime":1379.94,"endTime":1384.92,"body":"me for a week, he had no idea"},{"speaker":"Shannon Smith","startTime":1379.94,"endTime":1384.92,"body":"how serious I was about the"},{"speaker":"Shannon Smith","startTime":1384.92,"endTime":1391.91,"body":"food. And when I emphasize that"},{"speaker":"Shannon Smith","startTime":1384.92,"endTime":1391.91,"body":"first day I said VAB you have to"},{"speaker":"Shannon Smith","startTime":1391.91,"endTime":1395.18,"body":"understand I want to eat"},{"speaker":"Shannon Smith","startTime":1391.91,"endTime":1395.18,"body":"everything. I want you to take"},{"speaker":"Shannon Smith","startTime":1395.18,"endTime":1399.11,"body":"me anywhere you can, and cook"},{"speaker":"Shannon Smith","startTime":1395.18,"endTime":1399.11,"body":"with anyone you can that you"},{"speaker":"Shannon Smith","startTime":1399.11,"endTime":1402.71,"body":"know. And so he started making"},{"speaker":"Shannon Smith","startTime":1399.11,"endTime":1402.71,"body":"phone calls, this should have"},{"speaker":"Shannon Smith","startTime":1402.71,"endTime":1407.57,"body":"been done, you know, earlier,"},{"speaker":"Shannon Smith","startTime":1402.71,"endTime":1407.57,"body":"but I was new at this. And he"},{"speaker":"Shannon Smith","startTime":1407.57,"endTime":1411.44,"body":"took me to his friend's houses"},{"speaker":"Shannon Smith","startTime":1407.57,"endTime":1411.44,"body":"and took me to restaurants where"},{"speaker":"Shannon Smith","startTime":1411.44,"endTime":1415.37,"body":"he knew the owners and he'd"},{"speaker":"Shannon Smith","startTime":1411.44,"endTime":1415.37,"body":"never done a food tour before."},{"speaker":"Shannon Smith","startTime":1416.09,"endTime":1419.6,"body":"At the end of the week. He said"},{"speaker":"Shannon Smith","startTime":1416.09,"endTime":1419.6,"body":"Shannon, I have never eaten so"},{"speaker":"Shannon Smith","startTime":1419.6,"endTime":1424.43,"body":"much food in all my life. And he"},{"speaker":"Shannon Smith","startTime":1419.6,"endTime":1424.43,"body":"said this was great. I need a"},{"speaker":"Shannon Smith","startTime":1424.43,"endTime":1428.18,"body":"year to recover from this, but"},{"speaker":"Shannon Smith","startTime":1424.43,"endTime":1428.18,"body":"come back. And which I did. I"},{"speaker":"Shannon Smith","startTime":1428.18,"endTime":1432.74,"body":"went back a third time and went"},{"speaker":"Shannon Smith","startTime":1428.18,"endTime":1432.74,"body":"to met him and Rajastan. And by"},{"speaker":"Shannon Smith","startTime":1432.74,"endTime":1437.51,"body":"that time he knew what he was"},{"speaker":"Shannon Smith","startTime":1432.74,"endTime":1437.51,"body":"dealing with. So guides are very"},{"speaker":"Shannon Smith","startTime":1437.51,"endTime":1443.24,"body":"helpful in that. But also, I"},{"speaker":"Shannon Smith","startTime":1437.51,"endTime":1443.24,"body":"asked a lot of questions. I'm a"},{"speaker":"Shannon Smith","startTime":1443.24,"endTime":1448.34,"body":"very curious person. I meet"},{"speaker":"Shannon Smith","startTime":1443.24,"endTime":1448.34,"body":"people very easily. When I"},{"speaker":"Shannon Smith","startTime":1448.34,"endTime":1453.56,"body":"travel alone, I always go to"},{"speaker":"Shannon Smith","startTime":1448.34,"endTime":1453.56,"body":"restaurants and sit at the bar."},{"speaker":"Shannon Smith","startTime":1454.1,"endTime":1457.46,"body":"That is one of the best ways to"},{"speaker":"Shannon Smith","startTime":1454.1,"endTime":1457.46,"body":"meet people. So I meet the"},{"speaker":"Shannon Smith","startTime":1457.46,"endTime":1461.18,"body":"people around me. And then I"},{"speaker":"Shannon Smith","startTime":1457.46,"endTime":1461.18,"body":"converse with the bartender,"},{"speaker":"Shannon Smith","startTime":1461.21,"endTime":1465.53,"body":"often the chef will come out"},{"speaker":"Shannon Smith","startTime":1461.21,"endTime":1465.53,"body":"I'll talk to him or her. I will"},{"speaker":"Shannon Smith","startTime":1465.53,"endTime":1468.83,"body":"talk to the manager and I tell"},{"speaker":"Shannon Smith","startTime":1465.53,"endTime":1468.83,"body":"them what I do. And everyone's"},{"speaker":"Shannon Smith","startTime":1468.83,"endTime":1474.26,"body":"intrigued by you know, I have a"},{"speaker":"Shannon Smith","startTime":1468.83,"endTime":1474.26,"body":"good storyteller. And I'll say"},{"speaker":"Shannon Smith","startTime":1474.26,"endTime":1477.71,"body":"Do you know anyone that you"},{"speaker":"Shannon Smith","startTime":1474.26,"endTime":1477.71,"body":"know, that will teach me Can I"},{"speaker":"Shannon Smith","startTime":1477.71,"endTime":1481.01,"body":"come into your kitchen tomorrow?"},{"speaker":"Shannon Smith","startTime":1477.71,"endTime":1481.01,"body":"You know what, during your slow"},{"speaker":"Shannon Smith","startTime":1481.01,"endTime":1484.82,"body":"time will you teach me how to"},{"speaker":"Shannon Smith","startTime":1481.01,"endTime":1484.82,"body":"make this dish? And I'm really I"},{"speaker":"Shannon Smith","startTime":1484.82,"endTime":1488.96,"body":"can't even think of one time"},{"speaker":"Shannon Smith","startTime":1484.82,"endTime":1488.96,"body":"someone turned me down. When I"},{"speaker":"Shannon Smith","startTime":1488.96,"endTime":1490.16,"body":"was in Mexico."},{"speaker":"Shannon Smith","startTime":1491.54,"endTime":1495.41,"body":"Almost two years ago I was"},{"speaker":"Shannon Smith","startTime":1491.54,"endTime":1495.41,"body":"getting a massage at a very high"},{"speaker":"Shannon Smith","startTime":1495.41,"endTime":1499.61,"body":"end resort. I was there with"},{"speaker":"Shannon Smith","startTime":1495.41,"endTime":1499.61,"body":"some friends. I asked the"},{"speaker":"Shannon Smith","startTime":1499.61,"endTime":1503.0,"body":"massage Wash therapists, do you"},{"speaker":"Shannon Smith","startTime":1499.61,"endTime":1503.0,"body":"know anyone that would teach me"},{"speaker":"Shannon Smith","startTime":1503.0,"endTime":1506.51,"body":"how to cook the food from the"},{"speaker":"Shannon Smith","startTime":1503.0,"endTime":1506.51,"body":"state it was the state of"},{"speaker":"Shannon Smith","startTime":1506.51,"endTime":1510.68,"body":"Nigeria. If I come back, and he"},{"speaker":"Shannon Smith","startTime":1506.51,"endTime":1510.68,"body":"said, Well, let me let me have"},{"speaker":"Shannon Smith","startTime":1510.68,"endTime":1514.76,"body":"your number and I'll I'll, you"},{"speaker":"Shannon Smith","startTime":1510.68,"endTime":1514.76,"body":"know, do some thinking. He A"},{"speaker":"Shannon Smith","startTime":1514.76,"endTime":1518.21,"body":"week later, he sends me the"},{"speaker":"Shannon Smith","startTime":1514.76,"endTime":1518.21,"body":"number of a woman who is a"},{"speaker":"Shannon Smith","startTime":1518.21,"endTime":1522.47,"body":"cookbook author. And as a"},{"speaker":"Shannon Smith","startTime":1518.21,"endTime":1522.47,"body":"teacher, I went back the next"},{"speaker":"Shannon Smith","startTime":1522.47,"endTime":1525.98,"body":"month, she and I cooked for four"},{"speaker":"Shannon Smith","startTime":1522.47,"endTime":1525.98,"body":"days, and an apartment that she"},{"speaker":"Shannon Smith","startTime":1525.98,"endTime":1531.14,"body":"rented, just to teach me and we"},{"speaker":"Shannon Smith","startTime":1525.98,"endTime":1531.14,"body":"have since become great friends"},{"speaker":"Shannon Smith","startTime":1531.14,"endTime":1534.2,"body":"and traveled all over Mexico,"},{"speaker":"Shannon Smith","startTime":1531.14,"endTime":1534.2,"body":"because she, and she keeps"},{"speaker":"Shannon Smith","startTime":1534.2,"endTime":1538.82,"body":"introducing me to other people"},{"speaker":"Shannon Smith","startTime":1534.2,"endTime":1538.82,"body":"that brings me in. So it sounds,"},{"speaker":"Shannon Smith","startTime":1539.72,"endTime":1545.21,"body":"you know, complicated. But the"},{"speaker":"Shannon Smith","startTime":1539.72,"endTime":1545.21,"body":"bottom line is, I just ask"},{"speaker":"Shannon Smith","startTime":1545.21,"endTime":1548.9,"body":"questions, and I and I'm"},{"speaker":"Shannon Smith","startTime":1545.21,"endTime":1548.9,"body":"friendly, I don't come across as"},{"speaker":"Shannon Smith","startTime":1548.9,"endTime":1554.81,"body":"the the snooty American or when"},{"speaker":"Shannon Smith","startTime":1548.9,"endTime":1554.81,"body":"people know that I am genuinely"},{"speaker":"Shannon Smith","startTime":1554.87,"endTime":1559.46,"body":"interested in their culture,"},{"speaker":"Shannon Smith","startTime":1554.87,"endTime":1559.46,"body":"that I am a good listener, that"},{"speaker":"Shannon Smith","startTime":1559.46,"endTime":1564.14,"body":"I really I want to learn, you"},{"speaker":"Shannon Smith","startTime":1559.46,"endTime":1564.14,"body":"know, their food, even though"},{"speaker":"Shannon Smith","startTime":1564.17,"endTime":1567.68,"body":"even if it's something I"},{"speaker":"Shannon Smith","startTime":1564.17,"endTime":1567.68,"body":"wouldn't normally eat, or, or"},{"speaker":"Shannon Smith","startTime":1567.68,"endTime":1573.14,"body":"even taste, I always will. And"},{"speaker":"Shannon Smith","startTime":1567.68,"endTime":1573.14,"body":"just I show respect for the for"},{"speaker":"Shannon Smith","startTime":1573.14,"endTime":1577.73,"body":"these people. And they are very"},{"speaker":"Shannon Smith","startTime":1573.14,"endTime":1577.73,"body":"welcome. Very welcoming to me."},{"speaker":"Shannon Smith","startTime":1578.15,"endTime":1582.29,"body":"And I have experienced that all"},{"speaker":"Shannon Smith","startTime":1578.15,"endTime":1582.29,"body":"over the world. It's been I'm"},{"speaker":"Shannon Smith","startTime":1582.29,"endTime":1583.7,"body":"just very lucky that way."},{"speaker":"Chris Spear","startTime":1583.73,"endTime":1585.74,"body":"Now, when you first"},{"speaker":"Chris Spear","startTime":1583.73,"endTime":1585.74,"body":"started doing this, was it just"},{"speaker":"Chris Spear","startTime":1585.74,"endTime":1590.21,"body":"for personal enrichment? Like,"},{"speaker":"Chris Spear","startTime":1585.74,"endTime":1590.21,"body":"at what point did you go into it"},{"speaker":"Chris Spear","startTime":1590.21,"endTime":1594.08,"body":"saying, I want to learn how to"},{"speaker":"Chris Spear","startTime":1590.21,"endTime":1594.08,"body":"cook this cuisine to then do a"},{"speaker":"Chris Spear","startTime":1594.08,"endTime":1595.88,"body":"dinner or teach other people."},{"speaker":"Shannon Smith","startTime":1596.66,"endTime":1599.87,"body":"I was already"},{"speaker":"Shannon Smith","startTime":1596.66,"endTime":1599.87,"body":"teaching cooking classes out of"},{"speaker":"Shannon Smith","startTime":1599.87,"endTime":1606.35,"body":"my home, not only doing the"},{"speaker":"Shannon Smith","startTime":1599.87,"endTime":1606.35,"body":"nonprofit work, but I was, I had"},{"speaker":"Shannon Smith","startTime":1606.38,"endTime":1609.41,"body":"kind of started this little"},{"speaker":"Shannon Smith","startTime":1606.38,"endTime":1609.41,"body":"business in my home teaching"},{"speaker":"Shannon Smith","startTime":1609.41,"endTime":1615.08,"body":"cooking classes and doing and,"},{"speaker":"Shannon Smith","startTime":1609.41,"endTime":1615.08,"body":"and so I think my goal was to"},{"speaker":"Shannon Smith","startTime":1615.32,"endTime":1621.14,"body":"just learn more abroad, so that"},{"speaker":"Shannon Smith","startTime":1615.32,"endTime":1621.14,"body":"I could come back and teach"},{"speaker":"Shannon Smith","startTime":1621.14,"endTime":1624.95,"body":"those classes. So that was my"},{"speaker":"Shannon Smith","startTime":1621.14,"endTime":1624.95,"body":"motivation, not only just to"},{"speaker":"Shannon Smith","startTime":1624.95,"endTime":1628.7,"body":"learn from my own personal"},{"speaker":"Shannon Smith","startTime":1624.95,"endTime":1628.7,"body":"growth, but to bring it back"},{"speaker":"Shannon Smith","startTime":1628.7,"endTime":1633.26,"body":"here and teach it teach it in my"},{"speaker":"Shannon Smith","startTime":1628.7,"endTime":1633.26,"body":"classes,"},{"speaker":"Chris Spear","startTime":1633.29,"endTime":1636.38,"body":"and how much were"},{"speaker":"Chris Spear","startTime":1633.29,"endTime":1636.38,"body":"you prepping yourself before you"},{"speaker":"Chris Spear","startTime":1636.38,"endTime":1640.04,"body":"went? So you go to India and"},{"speaker":"Chris Spear","startTime":1636.38,"endTime":1640.04,"body":"want to learn, you know, some of"},{"speaker":"Chris Spear","startTime":1640.04,"endTime":1643.55,"body":"their traditional recipes? Were"},{"speaker":"Chris Spear","startTime":1640.04,"endTime":1643.55,"body":"you already reading cookbooks?"},{"speaker":"Chris Spear","startTime":1643.55,"endTime":1645.59,"body":"And studying that before? You"},{"speaker":"Chris Spear","startTime":1643.55,"endTime":1645.59,"body":"got there? So you had a pretty"},{"speaker":"Chris Spear","startTime":1645.59,"endTime":1648.74,"body":"good base understanding? versus"},{"speaker":"Chris Spear","startTime":1645.59,"endTime":1648.74,"body":"how much were you just kind of"},{"speaker":"Chris Spear","startTime":1648.74,"endTime":1649.64,"body":"going in blind?"},{"speaker":"Shannon Smith","startTime":1650.54,"endTime":1653.63,"body":"I almost always"},{"speaker":"Shannon Smith","startTime":1650.54,"endTime":1653.63,"body":"go in blind? And that's probably"},{"speaker":"Shannon Smith","startTime":1653.63,"endTime":1658.91,"body":"not a good answer. And it's"},{"speaker":"Shannon Smith","startTime":1653.63,"endTime":1658.91,"body":"probably not. Right. But I"},{"speaker":"Shannon Smith","startTime":1658.91,"endTime":1663.47,"body":"rarely do a lot of research on"},{"speaker":"Shannon Smith","startTime":1658.91,"endTime":1663.47,"body":"the food before I go, because I"},{"speaker":"Shannon Smith","startTime":1663.47,"endTime":1667.97,"body":"kind of want to start ignorant"},{"speaker":"Shannon Smith","startTime":1663.47,"endTime":1667.97,"body":"and, and fresh. Just, you know,"},{"speaker":"Shannon Smith","startTime":1668.12,"endTime":1671.75,"body":"teach me everything that I"},{"speaker":"Shannon Smith","startTime":1668.12,"endTime":1671.75,"body":"prefer it that way."},{"speaker":"Shannon Smith","startTime":1671.78,"endTime":1675.77,"body":"Occasionally, I will have, you"},{"speaker":"Shannon Smith","startTime":1671.78,"endTime":1675.77,"body":"know, some knowledge ahead of"},{"speaker":"Shannon Smith","startTime":1675.77,"endTime":1677.18,"body":"time, but generally no."},{"speaker":"Chris Spear","startTime":1677.93,"endTime":1679.88,"body":"Are there any"},{"speaker":"Chris Spear","startTime":1677.93,"endTime":1679.88,"body":"places that really surprised you"},{"speaker":"Chris Spear","startTime":1679.88,"endTime":1684.38,"body":"that maybe you I don't know,"},{"speaker":"Chris Spear","startTime":1679.88,"endTime":1684.38,"body":"went to with modest"},{"speaker":"Chris Spear","startTime":1684.41,"endTime":1687.32,"body":"expectations. And you got there"},{"speaker":"Chris Spear","startTime":1684.41,"endTime":1687.32,"body":"and you were just wowed at how"},{"speaker":"Chris Spear","startTime":1687.32,"endTime":1688.25,"body":"amazing it was?"},{"speaker":"Shannon Smith","startTime":1688.909,"endTime":1692.749,"body":"Yes. Most"},{"speaker":"Shannon Smith","startTime":1688.909,"endTime":1692.749,"body":"recently, that would be Mexico."},{"speaker":"Shannon Smith","startTime":1694.399,"endTime":1698.899,"body":"And this was, you know, right at"},{"speaker":"Shannon Smith","startTime":1694.399,"endTime":1698.899,"body":"the end of the pandemic, if, if"},{"speaker":"Shannon Smith","startTime":1698.899,"endTime":1701.629,"body":"we're at the end of the"},{"speaker":"Shannon Smith","startTime":1698.899,"endTime":1701.629,"body":"pandemic, hopefully, you know,"},{"speaker":"Shannon Smith","startTime":1701.629,"endTime":1707.119,"body":"we couldn't, we couldn't get"},{"speaker":"Shannon Smith","startTime":1701.629,"endTime":1707.119,"body":"traveled out to to Europe yet."},{"speaker":"Shannon Smith","startTime":1707.509,"endTime":1711.589,"body":"And Mexico was just easy for me."},{"speaker":"Shannon Smith","startTime":1707.509,"endTime":1711.589,"body":"It was easy to get to they were"},{"speaker":"Shannon Smith","startTime":1711.589,"endTime":1715.639,"body":"letting us in. And so if that"},{"speaker":"Shannon Smith","startTime":1711.589,"endTime":1715.639,"body":"had not been the case, I"},{"speaker":"Shannon Smith","startTime":1715.639,"endTime":1719.029,"body":"probably would not have chosen"},{"speaker":"Shannon Smith","startTime":1715.639,"endTime":1719.029,"body":"Mexico as a place to learn the"},{"speaker":"Shannon Smith","startTime":1719.029,"endTime":1724.069,"body":"cuisine. I had been back six"},{"speaker":"Shannon Smith","startTime":1719.029,"endTime":1724.069,"body":"times. So over the past two"},{"speaker":"Shannon Smith","startTime":1724.069,"endTime":1728.719,"body":"years, again, six times I've"},{"speaker":"Shannon Smith","startTime":1724.069,"endTime":1728.719,"body":"been there and all over Mexico"},{"speaker":"Shannon Smith","startTime":1728.719,"endTime":1732.259,"body":"and I've learned so much about"},{"speaker":"Shannon Smith","startTime":1728.719,"endTime":1732.259,"body":"their cuisine. It is nothing"},{"speaker":"Shannon Smith","startTime":1732.259,"endTime":1739.789,"body":"like what I've had in the US as"},{"speaker":"Shannon Smith","startTime":1732.259,"endTime":1739.789,"body":"far as authentic Mexican food. I"},{"speaker":"Shannon Smith","startTime":1739.789,"endTime":1745.999,"body":"was very surprised at what I"},{"speaker":"Shannon Smith","startTime":1739.789,"endTime":1745.999,"body":"learned in Mexico and how"},{"speaker":"Shannon Smith","startTime":1746.389,"endTime":1748.549,"body":"diverse the cuisine is there."},{"speaker":"Chris Spear","startTime":1749.149,"endTime":1751.729,"body":"Yeah, I love"},{"speaker":"Chris Spear","startTime":1749.149,"endTime":1751.729,"body":"Mexican food and cooking. And I"},{"speaker":"Chris Spear","startTime":1751.729,"endTime":1754.939,"body":"haven't been to as many areas"},{"speaker":"Chris Spear","startTime":1751.729,"endTime":1754.939,"body":"there. But did you find one"},{"speaker":"Chris Spear","startTime":1754.939,"endTime":1757.939,"body":"region that you especially loved"},{"speaker":"Chris Spear","startTime":1754.939,"endTime":1757.939,"body":"and were drawn to because the"},{"speaker":"Chris Spear","startTime":1757.939,"endTime":1759.919,"body":"cooking is so diverse across the"},{"speaker":"Chris Spear","startTime":1757.939,"endTime":1759.919,"body":"country?"},{"speaker":"Shannon Smith","startTime":1760.46,"endTime":1762.8,"body":"Well, the first"},{"speaker":"Shannon Smith","startTime":1760.46,"endTime":1762.8,"body":"place that I went and learned"},{"speaker":"Shannon Smith","startTime":1762.8,"endTime":1767.72,"body":"was the state of nitrate. It's"},{"speaker":"Shannon Smith","startTime":1762.8,"endTime":1767.72,"body":"north of Puerto Vallarta. So"},{"speaker":"Shannon Smith","startTime":1767.72,"endTime":1772.28,"body":"it's kind of in the Northwest."},{"speaker":"Shannon Smith","startTime":1767.72,"endTime":1772.28,"body":"And they cook with a lot of"},{"speaker":"Shannon Smith","startTime":1772.28,"endTime":1777.32,"body":"seafood. Shrimp is very"},{"speaker":"Shannon Smith","startTime":1772.28,"endTime":1777.32,"body":"prominent, they're dry trim. But"},{"speaker":"Shannon Smith","startTime":1777.32,"endTime":1780.26,"body":"this is all the It's the history"},{"speaker":"Shannon Smith","startTime":1777.32,"endTime":1780.26,"body":"and this is something I love"},{"speaker":"Shannon Smith","startTime":1780.26,"endTime":1785.63,"body":"learning about different places"},{"speaker":"Shannon Smith","startTime":1780.26,"endTime":1785.63,"body":"is the the history of all the"},{"speaker":"Shannon Smith","startTime":1785.63,"endTime":1790.37,"body":"different cultures that have"},{"speaker":"Shannon Smith","startTime":1785.63,"endTime":1790.37,"body":"influenced that cuisine. And I"},{"speaker":"Shannon Smith","startTime":1790.37,"endTime":1797.24,"body":"didn't know how much Chinese and"},{"speaker":"Shannon Smith","startTime":1790.37,"endTime":1797.24,"body":"Filipino influence there was in"},{"speaker":"Shannon Smith","startTime":1797.24,"endTime":1803.57,"body":"Mexico and particularly in this"},{"speaker":"Shannon Smith","startTime":1797.24,"endTime":1803.57,"body":"In this region, they cook us a"},{"speaker":"Shannon Smith","startTime":1803.57,"endTime":1807.56,"body":"lot of dried shrimp, which they"},{"speaker":"Shannon Smith","startTime":1803.57,"endTime":1807.56,"body":"learned from the Chinese. That's"},{"speaker":"Shannon Smith","startTime":1807.56,"endTime":1812.27,"body":"their main protein along the"},{"speaker":"Shannon Smith","startTime":1807.56,"endTime":1812.27,"body":"coast. So, so that was the"},{"speaker":"Shannon Smith","startTime":1812.27,"endTime":1816.68,"body":"severe Chaze. There are amazing"},{"speaker":"Shannon Smith","startTime":1812.27,"endTime":1816.68,"body":"and I always in my mind and my"},{"speaker":"Shannon Smith","startTime":1816.68,"endTime":1820.64,"body":"ignorant mind thought Savini che"},{"speaker":"Shannon Smith","startTime":1816.68,"endTime":1820.64,"body":"was just a, you know, was a"},{"speaker":"Shannon Smith","startTime":1820.64,"endTime":1826.88,"body":"Peruvian and South American"},{"speaker":"Shannon Smith","startTime":1820.64,"endTime":1826.88,"body":"dish. It didn't occur to me that"},{"speaker":"Shannon Smith","startTime":1827.03,"endTime":1831.05,"body":"it was so prevalent in Mexico."},{"speaker":"Shannon Smith","startTime":1827.03,"endTime":1831.05,"body":"So that's, that's one example."},{"speaker":"Shannon Smith","startTime":1831.68,"endTime":1834.71,"body":"There's another state of Micha"},{"speaker":"Shannon Smith","startTime":1831.68,"endTime":1834.71,"body":"Kwan which and I my"},{"speaker":"Shannon Smith","startTime":1834.71,"endTime":1838.76,"body":"pronunciation is terrible, but"},{"speaker":"Shannon Smith","startTime":1834.71,"endTime":1838.76,"body":"it is a state that is west of"},{"speaker":"Shannon Smith","startTime":1838.76,"endTime":1844.04,"body":"Mexico City, about four hours,"},{"speaker":"Shannon Smith","startTime":1838.76,"endTime":1844.04,"body":"and their enchiladas, their"},{"speaker":"Shannon Smith","startTime":1844.04,"endTime":1848.12,"body":"sauces are very different there,"},{"speaker":"Shannon Smith","startTime":1844.04,"endTime":1848.12,"body":"I learned to make a case so"},{"speaker":"Shannon Smith","startTime":1848.12,"endTime":1853.52,"body":"Malay, that was just so unique."},{"speaker":"Shannon Smith","startTime":1848.12,"endTime":1853.52,"body":"And I was with this amazing"},{"speaker":"Shannon Smith","startTime":1853.52,"endTime":1857.57,"body":"woman. She's actually an"},{"speaker":"Shannon Smith","startTime":1853.52,"endTime":1857.57,"body":"ambassador, a diplomat for"},{"speaker":"Shannon Smith","startTime":1857.57,"endTime":1862.97,"body":"Mexico, representing their"},{"speaker":"Shannon Smith","startTime":1857.57,"endTime":1862.97,"body":"cuisine in the UNESCO program."},{"speaker":"Shannon Smith","startTime":1863.63,"endTime":1868.52,"body":"I've been in Wahaca and learned"},{"speaker":"Shannon Smith","startTime":1863.63,"endTime":1868.52,"body":"the seven Malays and cooked with"},{"speaker":"Shannon Smith","startTime":1868.52,"endTime":1872.0,"body":"a woman there in her cooking"},{"speaker":"Shannon Smith","startTime":1868.52,"endTime":1872.0,"body":"school for a couple of days. And"},{"speaker":"Shannon Smith","startTime":1872.0,"endTime":1876.59,"body":"just so that was that's very"},{"speaker":"Shannon Smith","startTime":1872.0,"endTime":1876.59,"body":"different. We, we as Americans"},{"speaker":"Shannon Smith","startTime":1876.59,"endTime":1881.39,"body":"don't realize how many different"},{"speaker":"Shannon Smith","startTime":1876.59,"endTime":1881.39,"body":"Malays there are. It's, you"},{"speaker":"Shannon Smith","startTime":1881.39,"endTime":1884.78,"body":"know, people say I don't like"},{"speaker":"Shannon Smith","startTime":1881.39,"endTime":1884.78,"body":"Malay, and like the well, maybe"},{"speaker":"Shannon Smith","startTime":1884.78,"endTime":1888.89,"body":"you don't like Malay Negro, but"},{"speaker":"Shannon Smith","startTime":1884.78,"endTime":1888.89,"body":"there are other Malays that you"},{"speaker":"Shannon Smith","startTime":1888.89,"endTime":1889.97,"body":"probably would like,"},{"speaker":"Chris Spear","startTime":1889.999,"endTime":1891.739,"body":"I don't understand"},{"speaker":"Chris Spear","startTime":1889.999,"endTime":1891.739,"body":"why we generalize other"},{"speaker":"Chris Spear","startTime":1891.739,"endTime":1894.499,"body":"countries, you know, we"},{"speaker":"Chris Spear","startTime":1891.739,"endTime":1894.499,"body":"recognize here in the US that"},{"speaker":"Chris Spear","startTime":1894.499,"endTime":1896.989,"body":"what you're eating in Oklahoma"},{"speaker":"Chris Spear","startTime":1894.499,"endTime":1896.989,"body":"is very different than what I'm"},{"speaker":"Chris Spear","startTime":1896.989,"endTime":1899.149,"body":"eating in Maryland. And it's"},{"speaker":"Chris Spear","startTime":1896.989,"endTime":1899.149,"body":"very different from what I grew"},{"speaker":"Chris Spear","startTime":1899.149,"endTime":1901.669,"body":"up with in New England, or when"},{"speaker":"Chris Spear","startTime":1899.149,"endTime":1901.669,"body":"I lived in Seattle, but we"},{"speaker":"Chris Spear","startTime":1901.669,"endTime":1905.749,"body":"easily look at Mexico or Italy"},{"speaker":"Chris Spear","startTime":1901.669,"endTime":1905.749,"body":"or wherever and say, Oh, I don't"},{"speaker":"Chris Spear","startTime":1905.749,"endTime":1908.869,"body":"like Mexican food, or I don't"},{"speaker":"Chris Spear","startTime":1905.749,"endTime":1908.869,"body":"like Chinese food. But it's so"},{"speaker":"Chris Spear","startTime":1908.869,"endTime":1911.929,"body":"diverse. And it's really kind of"},{"speaker":"Chris Spear","startTime":1908.869,"endTime":1911.929,"body":"ignorant, but people still do"},{"speaker":"Chris Spear","startTime":1911.929,"endTime":1914.719,"body":"it. So, you know, I think it's"},{"speaker":"Chris Spear","startTime":1911.929,"endTime":1914.719,"body":"great when you highlight"},{"speaker":"Chris Spear","startTime":1914.719,"endTime":1917.869,"body":"different regions and different"},{"speaker":"Chris Spear","startTime":1914.719,"endTime":1917.869,"body":"things. I do a lot of Mexican"},{"speaker":"Chris Spear","startTime":1917.869,"endTime":1920.779,"body":"cooking with seafood. And people"},{"speaker":"Chris Spear","startTime":1917.869,"endTime":1920.779,"body":"are always saying, Oh, wow, I"},{"speaker":"Chris Spear","startTime":1920.779,"endTime":1923.869,"body":"didn't realize this was a"},{"speaker":"Chris Spear","startTime":1920.779,"endTime":1923.869,"body":"Mexican dish, or, you know,"},{"speaker":"Chris Spear","startTime":1924.769,"endTime":1928.459,"body":"there's such a wide variety."},{"speaker":"Chris Spear","startTime":1924.769,"endTime":1928.459,"body":"Well, you know, one of the"},{"speaker":"Chris Spear","startTime":1928.459,"endTime":1932.209,"body":"things I love about traveling is"},{"speaker":"Chris Spear","startTime":1928.459,"endTime":1932.209,"body":"also just seeing the way people"},{"speaker":"Chris Spear","startTime":1932.239,"endTime":1935.299,"body":"interact with food and food"},{"speaker":"Chris Spear","startTime":1932.239,"endTime":1935.299,"body":"systems. I just got back from"},{"speaker":"Chris Spear","startTime":1935.299,"endTime":1938.809,"body":"the UK, I was eight days and we"},{"speaker":"Chris Spear","startTime":1935.299,"endTime":1938.809,"body":"went through Wales, and then"},{"speaker":"Chris Spear","startTime":1938.809,"endTime":1941.989,"body":"across the rural countryside and"},{"speaker":"Chris Spear","startTime":1938.809,"endTime":1941.989,"body":"ended up in London. And, you"},{"speaker":"Chris Spear","startTime":1941.989,"endTime":1944.179,"body":"know, like one of the things I"},{"speaker":"Chris Spear","startTime":1941.989,"endTime":1944.179,"body":"noticed over there is they're"},{"speaker":"Chris Spear","startTime":1944.179,"endTime":1948.229,"body":"very sustainably focused over"},{"speaker":"Chris Spear","startTime":1944.179,"endTime":1948.229,"body":"their way more so than the"},{"speaker":"Chris Spear","startTime":1948.229,"endTime":1951.109,"body":"United States. So yes, you know,"},{"speaker":"Chris Spear","startTime":1948.229,"endTime":1951.109,"body":"not just food, but the lack of"},{"speaker":"Chris Spear","startTime":1951.889,"endTime":1954.169,"body":"disposable plastic bags. And"},{"speaker":"Chris Spear","startTime":1951.889,"endTime":1954.169,"body":"when you got takeout,"},{"speaker":"Chris Spear","startTime":1954.169,"endTime":1956.779,"body":"everything's on the bamboo"},{"speaker":"Chris Spear","startTime":1954.169,"endTime":1956.779,"body":"forks, and there's no plastic"},{"speaker":"Chris Spear","startTime":1956.779,"endTime":1958.969,"body":"and people doing really"},{"speaker":"Chris Spear","startTime":1956.779,"endTime":1958.969,"body":"interesting things trying to"},{"speaker":"Chris Spear","startTime":1958.969,"endTime":1963.739,"body":"control waste and reuse food"},{"speaker":"Chris Spear","startTime":1958.969,"endTime":1963.739,"body":"products. So like, what are some"},{"speaker":"Chris Spear","startTime":1963.739,"endTime":1965.959,"body":"things you see in other"},{"speaker":"Chris Spear","startTime":1963.739,"endTime":1965.959,"body":"countries that you wish we would"},{"speaker":"Chris Spear","startTime":1965.959,"endTime":1969.589,"body":"adopt here, if you said, Man,"},{"speaker":"Chris Spear","startTime":1965.959,"endTime":1969.589,"body":"they've really got this down in"},{"speaker":"Chris Spear","startTime":1969.649,"endTime":1971.179,"body":"Japan or whatever?"},{"speaker":"Shannon Smith","startTime":1971.629,"endTime":1974.179,"body":"Well, what you"},{"speaker":"Shannon Smith","startTime":1971.629,"endTime":1974.179,"body":"just mentioned, you know, not"},{"speaker":"Shannon Smith","startTime":1974.179,"endTime":1978.169,"body":"using the plastic bags and the"},{"speaker":"Shannon Smith","startTime":1974.179,"endTime":1978.169,"body":"sustainability. I've seen a lot"},{"speaker":"Shannon Smith","startTime":1978.169,"endTime":1981.409,"body":"of that in the Caribbean,"},{"speaker":"Shannon Smith","startTime":1978.169,"endTime":1981.409,"body":"particularly believe it or not"},{"speaker":"Shannon Smith","startTime":1981.409,"endTime":1985.909,"body":"in Cuba. One of my most"},{"speaker":"Shannon Smith","startTime":1981.409,"endTime":1985.909,"body":"memorable experiences was at a"},{"speaker":"Shannon Smith","startTime":1985.909,"endTime":1991.669,"body":"sustainable farm in Cuba, where"},{"speaker":"Shannon Smith","startTime":1985.909,"endTime":1991.669,"body":"this gentleman uses I mean, he,"},{"speaker":"Shannon Smith","startTime":1991.699,"endTime":1994.969,"body":"you know, takes in again, this"},{"speaker":"Shannon Smith","startTime":1991.699,"endTime":1994.969,"body":"is my ignorance, because I'm"},{"speaker":"Shannon Smith","startTime":1994.999,"endTime":1999.499,"body":"just trying to recall this. But"},{"speaker":"Shannon Smith","startTime":1994.999,"endTime":1999.499,"body":"he raises cattle, and he uses"},{"speaker":"Shannon Smith","startTime":1999.529,"endTime":2005.829,"body":"the manure to create fuel to,"},{"speaker":"Shannon Smith","startTime":1999.529,"endTime":2005.829,"body":"you know, heat his home and"},{"speaker":"Shannon Smith","startTime":2005.859,"endTime":2008.289,"body":"which I can't imagine he would"},{"speaker":"Shannon Smith","startTime":2005.859,"endTime":2008.289,"body":"need heat the home. It was the"},{"speaker":"Shannon Smith","startTime":2008.289,"endTime":2012.939,"body":"hottest place I've ever been in"},{"speaker":"Shannon Smith","startTime":2008.289,"endTime":2012.939,"body":"my life, but to fuel for"},{"speaker":"Shannon Smith","startTime":2012.939,"endTime":2017.259,"body":"cooking, he grows all his own"},{"speaker":"Shannon Smith","startTime":2012.939,"endTime":2017.259,"body":"food he fertilizes emanates was"},{"speaker":"Shannon Smith","startTime":2017.259,"endTime":2020.859,"body":"the most sustainable farm I've"},{"speaker":"Shannon Smith","startTime":2017.259,"endTime":2020.859,"body":"ever seen. And that was in Cuba."},{"speaker":"Shannon Smith","startTime":2020.859,"endTime":2027.429,"body":"And his goal was to educate the"},{"speaker":"Shannon Smith","startTime":2020.859,"endTime":2027.429,"body":"people of Cuba and try to get"},{"speaker":"Shannon Smith","startTime":2027.429,"endTime":2032.649,"body":"them to be more responsible. And"},{"speaker":"Shannon Smith","startTime":2027.429,"endTime":2032.649,"body":"he's succeeding. He's you know,"},{"speaker":"Shannon Smith","startTime":2032.649,"endTime":2035.889,"body":"and he's actually touring the"},{"speaker":"Shannon Smith","startTime":2032.649,"endTime":2035.889,"body":"world talking about how he's"},{"speaker":"Shannon Smith","startTime":2035.889,"endTime":2041.259,"body":"doing that. Rwanda, Africa, when"},{"speaker":"Shannon Smith","startTime":2035.889,"endTime":2041.259,"body":"you go to when you go to the"},{"speaker":"Shannon Smith","startTime":2041.259,"endTime":2045.789,"body":"Kigali airport when you land,"},{"speaker":"Shannon Smith","startTime":2041.259,"endTime":2045.789,"body":"they go through your luggage. If"},{"speaker":"Shannon Smith","startTime":2045.789,"endTime":2050.559,"body":"you have any plastic bags, they"},{"speaker":"Shannon Smith","startTime":2045.789,"endTime":2050.559,"body":"will take well, they don't want"},{"speaker":"Shannon Smith","startTime":2050.589,"endTime":2052.989,"body":"any plastic bags in their"},{"speaker":"Shannon Smith","startTime":2050.589,"endTime":2052.989,"body":"country."},{"speaker":"Chris Spear","startTime":2053.049,"endTime":2056.019,"body":"That's pretty"},{"speaker":"Chris Spear","startTime":2053.049,"endTime":2056.019,"body":"hardcore. Yeah. Well, I'm sure"},{"speaker":"Chris Spear","startTime":2056.019,"endTime":2058.209,"body":"you have a million travel"},{"speaker":"Chris Spear","startTime":2056.019,"endTime":2058.209,"body":"stories. And I do have a few"},{"speaker":"Chris Spear","startTime":2058.209,"endTime":2061.449,"body":"more travel questions. But we'll"},{"speaker":"Chris Spear","startTime":2058.209,"endTime":2061.449,"body":"come back to those. I want to"},{"speaker":"Chris Spear","startTime":2061.449,"endTime":2066.009,"body":"talk about what you're doing"},{"speaker":"Chris Spear","startTime":2061.449,"endTime":2066.009,"body":"with microfinance and financial"},{"speaker":"Chris Spear","startTime":2066.009,"endTime":2068.049,"body":"education for people. Can you"},{"speaker":"Chris Spear","startTime":2066.009,"endTime":2068.049,"body":"talk about that for a little"},{"speaker":"Chris Spear","startTime":2068.049,"endTime":2068.349,"body":"bit?"},{"speaker":"Shannon Smith","startTime":2069.309,"endTime":2072.399,"body":"I love the"},{"speaker":"Shannon Smith","startTime":2069.309,"endTime":2072.399,"body":"program of microfinance. It's a"},{"speaker":"Shannon Smith","startTime":2072.399,"endTime":2079.569,"body":"banking function of giving small"},{"speaker":"Shannon Smith","startTime":2072.399,"endTime":2079.569,"body":"loans to impoverished people so"},{"speaker":"Shannon Smith","startTime":2079.569,"endTime":2083.739,"body":"that they can start their own"},{"speaker":"Shannon Smith","startTime":2079.569,"endTime":2083.739,"body":"business. And the these programs"},{"speaker":"Shannon Smith","startTime":2083.739,"endTime":2087.879,"body":"are very effective. They work"},{"speaker":"Shannon Smith","startTime":2083.739,"endTime":2087.879,"body":"mostly in Third World World"},{"speaker":"Shannon Smith","startTime":2087.879,"endTime":2095.319,"body":"countries, and they are mostly"},{"speaker":"Shannon Smith","startTime":2087.879,"endTime":2095.319,"body":"used by women. And I became"},{"speaker":"Shannon Smith","startTime":2095.499,"endTime":2101.019,"body":"quite involved in this concept I"},{"speaker":"Shannon Smith","startTime":2095.499,"endTime":2101.019,"body":"would say back when My husband"},{"speaker":"Shannon Smith","startTime":2101.019,"endTime":2104.919,"body":"at the time was writing some"},{"speaker":"Shannon Smith","startTime":2101.019,"endTime":2104.919,"body":"books on microfinance, he was an"},{"speaker":"Shannon Smith","startTime":2104.919,"endTime":2111.189,"body":"expert on on the subject. And I"},{"speaker":"Shannon Smith","startTime":2104.919,"endTime":2111.189,"body":"wanted to become more involved"},{"speaker":"Shannon Smith","startTime":2111.309,"endTime":2115.449,"body":"with this other than just, you"},{"speaker":"Shannon Smith","startTime":2111.309,"endTime":2115.449,"body":"know, giving money to these"},{"speaker":"Shannon Smith","startTime":2115.449,"endTime":2120.819,"body":"programs. So because I had the"},{"speaker":"Shannon Smith","startTime":2115.449,"endTime":2120.819,"body":"skill of teaching cooking, I"},{"speaker":"Shannon Smith","startTime":2120.819,"endTime":2124.959,"body":"thought if I could go to some of"},{"speaker":"Shannon Smith","startTime":2120.819,"endTime":2124.959,"body":"these places where these women"},{"speaker":"Shannon Smith","startTime":2125.379,"endTime":2129.249,"body":"are start truck, starting their"},{"speaker":"Shannon Smith","startTime":2125.379,"endTime":2129.249,"body":"businesses, and teach them how"},{"speaker":"Shannon Smith","startTime":2129.249,"endTime":2133.539,"body":"to cook the food that they grow,"},{"speaker":"Shannon Smith","startTime":2129.249,"endTime":2133.539,"body":"or the food that they have"},{"speaker":"Shannon Smith","startTime":2133.539,"endTime":2138.279,"body":"available in their markets. So"},{"speaker":"Shannon Smith","startTime":2133.539,"endTime":2138.279,"body":"after a series of emails through"},{"speaker":"Shannon Smith","startTime":2138.309,"endTime":2143.859,"body":"one of these organizations in"},{"speaker":"Shannon Smith","startTime":2138.309,"endTime":2143.859,"body":"Dominican Republic, I went there"},{"speaker":"Shannon Smith","startTime":2143.859,"endTime":2150.009,"body":"on two occasions. And if you've"},{"speaker":"Shannon Smith","startTime":2143.859,"endTime":2150.009,"body":"ever been to Dominican Republic,"},{"speaker":"Shannon Smith","startTime":2150.009,"endTime":2153.939,"body":"you probably have seen the"},{"speaker":"Shannon Smith","startTime":2150.009,"endTime":2153.939,"body":"luxury hotels, the pristine"},{"speaker":"Shannon Smith","startTime":2153.939,"endTime":2159.099,"body":"beaches, and the resort"},{"speaker":"Shannon Smith","startTime":2153.939,"endTime":2159.099,"body":"environment. But what many"},{"speaker":"Shannon Smith","startTime":2159.099,"endTime":2163.209,"body":"people don't realize is that"},{"speaker":"Shannon Smith","startTime":2159.099,"endTime":2163.209,"body":"just a few yards behind that are"},{"speaker":"Shannon Smith","startTime":2163.209,"endTime":2166.839,"body":"very poor people. And"},{"speaker":"Shannon Smith","startTime":2163.209,"endTime":2166.839,"body":"communities that have no"},{"speaker":"Shannon Smith","startTime":2166.839,"endTime":2171.489,"body":"electricity and no running"},{"speaker":"Shannon Smith","startTime":2166.839,"endTime":2171.489,"body":"water. That's where these where"},{"speaker":"Shannon Smith","startTime":2171.489,"endTime":2175.869,"body":"I went. And this is where the"},{"speaker":"Shannon Smith","startTime":2171.489,"endTime":2175.869,"body":"these programs were being were"},{"speaker":"Shannon Smith","startTime":2175.869,"endTime":2180.129,"body":"being used. And so many of these"},{"speaker":"Shannon Smith","startTime":2175.869,"endTime":2180.129,"body":"women, and I say women, because"},{"speaker":"Shannon Smith","startTime":2180.129,"endTime":2184.209,"body":"it's 90%, women that take"},{"speaker":"Shannon Smith","startTime":2180.129,"endTime":2184.209,"body":"advantage of this would have a"},{"speaker":"Shannon Smith","startTime":2184.209,"endTime":2189.699,"body":"small business, and it might be"},{"speaker":"Shannon Smith","startTime":2184.209,"endTime":2189.699,"body":"something like they sell eggs in"},{"speaker":"Shannon Smith","startTime":2189.699,"endTime":2192.639,"body":"their village that's there and"},{"speaker":"Shannon Smith","startTime":2189.699,"endTime":2192.639,"body":"they maybe out of a cardboard"},{"speaker":"Shannon Smith","startTime":2192.639,"endTime":2199.629,"body":"box. Or perhaps they bake"},{"speaker":"Shannon Smith","startTime":2192.639,"endTime":2199.629,"body":"empanadas, maybe they sew"},{"speaker":"Shannon Smith","startTime":2200.079,"endTime":2204.819,"body":"clothing or do alterations. I"},{"speaker":"Shannon Smith","startTime":2200.079,"endTime":2204.819,"body":"knew someone like that. So I"},{"speaker":"Shannon Smith","startTime":2205.389,"endTime":2209.739,"body":"asked if I could come and teach"},{"speaker":"Shannon Smith","startTime":2205.389,"endTime":2209.739,"body":"cooking classes to the to these"},{"speaker":"Shannon Smith","startTime":2209.739,"endTime":2213.129,"body":"women's. So these women were not"},{"speaker":"Shannon Smith","startTime":2209.739,"endTime":2213.129,"body":"particularly going to have a"},{"speaker":"Shannon Smith","startTime":2213.129,"endTime":2217.179,"body":"cooking business. But because"},{"speaker":"Shannon Smith","startTime":2213.129,"endTime":2217.179,"body":"they were in good standing with"},{"speaker":"Shannon Smith","startTime":2217.179,"endTime":2220.719,"body":"their loan, and which they would"},{"speaker":"Shannon Smith","startTime":2217.179,"endTime":2220.719,"body":"meet once a week to pay their"},{"speaker":"Shannon Smith","startTime":2220.719,"endTime":2224.949,"body":"loans back in their little loan"},{"speaker":"Shannon Smith","startTime":2220.719,"endTime":2224.949,"body":"loan groups. If they were in"},{"speaker":"Shannon Smith","startTime":2224.949,"endTime":2228.669,"body":"good standing, then they got the"},{"speaker":"Shannon Smith","startTime":2224.949,"endTime":2228.669,"body":"privilege. And I say that in"},{"speaker":"Shannon Smith","startTime":2228.669,"endTime":2232.299,"body":"quotes of taking an"},{"speaker":"Shannon Smith","startTime":2228.669,"endTime":2232.299,"body":"extracurricular class by this"},{"speaker":"Shannon Smith","startTime":2232.299,"endTime":2236.619,"body":"American woman that could teach"},{"speaker":"Shannon Smith","startTime":2232.299,"endTime":2236.619,"body":"cooking. On the first trip"},{"speaker":"Shannon Smith","startTime":2236.619,"endTime":2241.629,"body":"taught probably 60 women over a"},{"speaker":"Shannon Smith","startTime":2236.619,"endTime":2241.629,"body":"course of a week how to make"},{"speaker":"Shannon Smith","startTime":2242.619,"endTime":2245.259,"body":"say, I went into the market just"},{"speaker":"Shannon Smith","startTime":2242.619,"endTime":2245.259,"body":"to see what they had. And I"},{"speaker":"Shannon Smith","startTime":2245.259,"endTime":2250.899,"body":"would I made different salads."},{"speaker":"Shannon Smith","startTime":2245.259,"endTime":2250.899,"body":"And I made meatballs. And this"},{"speaker":"Shannon Smith","startTime":2250.899,"endTime":2254.859,"body":"is was an interesting lesson for"},{"speaker":"Shannon Smith","startTime":2250.899,"endTime":2254.859,"body":"me. I wanted to teach them how"},{"speaker":"Shannon Smith","startTime":2254.859,"endTime":2259.059,"body":"to make lemon meatballs, which"},{"speaker":"Shannon Smith","startTime":2254.859,"endTime":2259.059,"body":"is a typical recipe in Italy and"},{"speaker":"Shannon Smith","startTime":2259.059,"endTime":2263.979,"body":"I had learned it in Rome. And"},{"speaker":"Shannon Smith","startTime":2259.059,"endTime":2263.979,"body":"these are beef meatballs that"},{"speaker":"Shannon Smith","startTime":2263.979,"endTime":2269.109,"body":"are seasoned with lemon, lemon"},{"speaker":"Shannon Smith","startTime":2263.979,"endTime":2269.109,"body":"zest and lemon juice. And"},{"speaker":"Shannon Smith","startTime":2269.109,"endTime":2272.799,"body":"they're very good. And I thought"},{"speaker":"Shannon Smith","startTime":2269.109,"endTime":2272.799,"body":"okay, they had hamburgers. And I"},{"speaker":"Shannon Smith","startTime":2272.799,"endTime":2276.279,"body":"figured they had lemons. Well,"},{"speaker":"Shannon Smith","startTime":2272.799,"endTime":2276.279,"body":"when I got there, I learned they"},{"speaker":"Shannon Smith","startTime":2276.279,"endTime":2279.339,"body":"don't have lemons. They've never"},{"speaker":"Shannon Smith","startTime":2276.279,"endTime":2279.339,"body":"heard of lemons, they only have"},{"speaker":"Shannon Smith","startTime":2279.339,"endTime":2284.859,"body":"lines. So I thought well, okay,"},{"speaker":"Shannon Smith","startTime":2279.339,"endTime":2284.859,"body":"I'll make lime meatballs. So I"},{"speaker":"Shannon Smith","startTime":2284.859,"endTime":2288.669,"body":"taught them how to make the"},{"speaker":"Shannon Smith","startTime":2284.859,"endTime":2288.669,"body":"meatballs. They had this giant"},{"speaker":"Shannon Smith","startTime":2288.999,"endTime":2294.639,"body":"cast iron pot set over an open"},{"speaker":"Shannon Smith","startTime":2288.999,"endTime":2294.639,"body":"fire that was on cinder blocks."},{"speaker":"Shannon Smith","startTime":2295.329,"endTime":2299.439,"body":"And that's where I fried these"},{"speaker":"Shannon Smith","startTime":2295.329,"endTime":2299.439,"body":"meatballs and I fried hundreds"},{"speaker":"Shannon Smith","startTime":2299.439,"endTime":2302.499,"body":"of them in front of these women."},{"speaker":"Shannon Smith","startTime":2299.439,"endTime":2302.499,"body":"It was so hot. They were fanning"},{"speaker":"Shannon Smith","startTime":2302.499,"endTime":2306.669,"body":"me, they were singing gospel"},{"speaker":"Shannon Smith","startTime":2302.499,"endTime":2306.669,"body":"songs while I did this. And"},{"speaker":"Shannon Smith","startTime":2306.789,"endTime":2310.839,"body":"those were the best meatballs I"},{"speaker":"Shannon Smith","startTime":2306.789,"endTime":2310.839,"body":"have ever made. And I have not"},{"speaker":"Shannon Smith","startTime":2310.839,"endTime":2314.349,"body":"made them with lemon scents from"},{"speaker":"Shannon Smith","startTime":2310.839,"endTime":2314.349,"body":"now on. They're they're lying"},{"speaker":"Shannon Smith","startTime":2314.349,"endTime":2314.979,"body":"meatballs."},{"speaker":"Chris Spear","startTime":2315.009,"endTime":2316.479,"body":"Interesting. I"},{"speaker":"Chris Spear","startTime":2315.009,"endTime":2316.479,"body":"would not think about the"},{"speaker":"Chris Spear","startTime":2316.479,"endTime":2320.079,"body":"combination of lime and meat."},{"speaker":"Chris Spear","startTime":2316.479,"endTime":2320.079,"body":"It's you know, in the context of"},{"speaker":"Chris Spear","startTime":2320.079,"endTime":2321.699,"body":"like an Italian type dish."},{"speaker":"Shannon Smith","startTime":2321.91,"endTime":2325.39,"body":"Well try it with"},{"speaker":"Shannon Smith","startTime":2321.91,"endTime":2325.39,"body":"lime. It was it was good then"},{"speaker":"Shannon Smith","startTime":2325.39,"endTime":2327.4,"body":"and I thought well, maybe it"},{"speaker":"Shannon Smith","startTime":2325.39,"endTime":2327.4,"body":"won't be good at home. And it"},{"speaker":"Shannon Smith","startTime":2327.4,"endTime":2330.79,"body":"certainly is. But I also have"},{"speaker":"Shannon Smith","startTime":2327.4,"endTime":2330.79,"body":"that great memory to go with it."},{"speaker":"Shannon Smith","startTime":2331.12,"endTime":2336.16,"body":"So that's a real that's very"},{"speaker":"Shannon Smith","startTime":2331.12,"endTime":2336.16,"body":"dear to my heart is teaching"},{"speaker":"Shannon Smith","startTime":2336.82,"endTime":2340.48,"body":"impoverished people how to cook"},{"speaker":"Shannon Smith","startTime":2336.82,"endTime":2340.48,"body":"because they're educated,"},{"speaker":"Shannon Smith","startTime":2340.48,"endTime":2345.01,"body":"they're, they're smart. They"},{"speaker":"Shannon Smith","startTime":2340.48,"endTime":2345.01,"body":"want to work. They want to feed"},{"speaker":"Shannon Smith","startTime":2345.01,"endTime":2348.91,"body":"their families, particularly"},{"speaker":"Shannon Smith","startTime":2345.01,"endTime":2348.91,"body":"these women, and they just don't"},{"speaker":"Shannon Smith","startTime":2348.91,"endTime":2352.9,"body":"know how to do it. And that's"},{"speaker":"Shannon Smith","startTime":2348.91,"endTime":2352.9,"body":"something that I can do."},{"speaker":"Chris Spear","startTime":2353.709,"endTime":2355.209,"body":"I'm sure it's"},{"speaker":"Chris Spear","startTime":2353.709,"endTime":2355.209,"body":"again, like one of those"},{"speaker":"Chris Spear","startTime":2355.209,"endTime":2358.569,"body":"experiences where you're just"},{"speaker":"Chris Spear","startTime":2355.209,"endTime":2358.569,"body":"all together and you can see the"},{"speaker":"Chris Spear","startTime":2359.049,"endTime":2362.589,"body":"energy and the joy when you're"},{"speaker":"Chris Spear","startTime":2359.049,"endTime":2362.589,"body":"cooking. Because again, like"},{"speaker":"Chris Spear","startTime":2362.619,"endTime":2364.449,"body":"cooking just brings people"},{"speaker":"Chris Spear","startTime":2362.619,"endTime":2364.449,"body":"together."},{"speaker":"Shannon Smith","startTime":2364.539,"endTime":2368.229,"body":"Yes, it does."},{"speaker":"Shannon Smith","startTime":2364.539,"endTime":2368.229,"body":"I've seen it so many times. And"},{"speaker":"Shannon Smith","startTime":2368.229,"endTime":2372.519,"body":"I've you know even like this in"},{"speaker":"Shannon Smith","startTime":2368.229,"endTime":2372.519,"body":"groups of people that cannot"},{"speaker":"Shannon Smith","startTime":2372.519,"endTime":2376.839,"body":"speak my language. I can't speak"},{"speaker":"Shannon Smith","startTime":2372.519,"endTime":2376.839,"body":"theirs. But you know, a smile is"},{"speaker":"Shannon Smith","startTime":2376.899,"endTime":2381.759,"body":"a language that we all speak you"},{"speaker":"Shannon Smith","startTime":2376.899,"endTime":2381.759,"body":"know, so to speak. And food is"},{"speaker":"Shannon Smith","startTime":2381.759,"endTime":2385.149,"body":"something that we all have in"},{"speaker":"Shannon Smith","startTime":2381.759,"endTime":2385.149,"body":"common. So if you can just sit"},{"speaker":"Shannon Smith","startTime":2385.209,"endTime":2389.319,"body":"with people and smile and eat,"},{"speaker":"Shannon Smith","startTime":2385.209,"endTime":2389.319,"body":"you are communicating."},{"speaker":"Chris Spear","startTime":2390.249,"endTime":2391.809,"body":"I really want to"},{"speaker":"Chris Spear","startTime":2390.249,"endTime":2391.809,"body":"talk about these dinners that"},{"speaker":"Chris Spear","startTime":2391.809,"endTime":2395.349,"body":"you're hosting at your home."},{"speaker":"Chris Spear","startTime":2391.809,"endTime":2395.349,"body":"When you do them on average. How"},{"speaker":"Chris Spear","startTime":2395.349,"endTime":2396.789,"body":"many people are you cooking for?"},{"speaker":"Shannon Smith","startTime":2397.269,"endTime":2401.229,"body":"Well, I sell 30"},{"speaker":"Shannon Smith","startTime":2397.269,"endTime":2401.229,"body":"And I usually Lately, I have so"},{"speaker":"Shannon Smith","startTime":2401.229,"endTime":2406.089,"body":"many people wanting and I'll"},{"speaker":"Shannon Smith","startTime":2401.229,"endTime":2406.089,"body":"usually allow 35 to 40, which is"},{"speaker":"Shannon Smith","startTime":2406.089,"endTime":2409.479,"body":"a lot for me. A lot of people to"},{"speaker":"Shannon Smith","startTime":2406.089,"endTime":2409.479,"body":"feed, especially when it's six"},{"speaker":"Shannon Smith","startTime":2409.479,"endTime":2410.139,"body":"courses."},{"speaker":"Chris Spear","startTime":2410.26,"endTime":2413.44,"body":"That is a lot. I"},{"speaker":"Chris Spear","startTime":2410.26,"endTime":2413.44,"body":"mean, I act as a personal chef"},{"speaker":"Chris Spear","startTime":2413.44,"endTime":2416.89,"body":"and cook in people's homes all"},{"speaker":"Chris Spear","startTime":2413.44,"endTime":2416.89,"body":"the time. And a home kitchen is"},{"speaker":"Chris Spear","startTime":2416.89,"endTime":2420.52,"body":"very different than a"},{"speaker":"Chris Spear","startTime":2416.89,"endTime":2420.52,"body":"professional kitchen. So yes, do"},{"speaker":"Chris Spear","startTime":2420.52,"endTime":2423.43,"body":"you have kind of a souped up"},{"speaker":"Chris Spear","startTime":2420.52,"endTime":2423.43,"body":"kitchen at home? That's a little"},{"speaker":"Chris Spear","startTime":2423.46,"endTime":2424.48,"body":"Yeah, a little extra."},{"speaker":"Shannon Smith","startTime":2424.9,"endTime":2429.16,"body":"I do I have pots"},{"speaker":"Shannon Smith","startTime":2424.9,"endTime":2429.16,"body":"and pans stored in closets all"},{"speaker":"Shannon Smith","startTime":2429.16,"endTime":2433.66,"body":"over the house. And, you know,"},{"speaker":"Shannon Smith","startTime":2429.16,"endTime":2433.66,"body":"all my dishes dishware. And"},{"speaker":"Shannon Smith","startTime":2433.66,"endTime":2438.82,"body":"flatware is down one particular"},{"speaker":"Shannon Smith","startTime":2433.66,"endTime":2438.82,"body":"hallway. So it, it's quite a"},{"speaker":"Shannon Smith","startTime":2438.82,"endTime":2443.02,"body":"sight, but it's well organized."},{"speaker":"Shannon Smith","startTime":2438.82,"endTime":2443.02,"body":"And I and I'm able to do it. I"},{"speaker":"Shannon Smith","startTime":2443.02,"endTime":2446.35,"body":"also have a really good team"},{"speaker":"Shannon Smith","startTime":2443.02,"endTime":2446.35,"body":"that works with me. So that's,"},{"speaker":"Shannon Smith","startTime":2446.38,"endTime":2447.43,"body":"that's helpful, too."},{"speaker":"Chris Spear","startTime":2447.79,"endTime":2450.13,"body":"Are they the same"},{"speaker":"Chris Spear","startTime":2447.79,"endTime":2450.13,"body":"people? Like do you have, like a"},{"speaker":"Chris Spear","startTime":2450.13,"endTime":2454.24,"body":"full team of regular people who"},{"speaker":"Chris Spear","startTime":2450.13,"endTime":2454.24,"body":"are working with? Yeah, you"},{"speaker":"Chris Spear","startTime":2454.24,"endTime":2456.7,"body":"know, social media, we're having"},{"speaker":"Chris Spear","startTime":2454.24,"endTime":2456.7,"body":"all these discussions about food"},{"speaker":"Chris Spear","startTime":2456.7,"endTime":2459.61,"body":"and food cultures and"},{"speaker":"Chris Spear","startTime":2456.7,"endTime":2459.61,"body":"everything. And you're clearly"},{"speaker":"Chris Spear","startTime":2459.79,"endTime":2463.09,"body":"working with people in other"},{"speaker":"Chris Spear","startTime":2459.79,"endTime":2463.09,"body":"countries to help them. But do"},{"speaker":"Chris Spear","startTime":2463.09,"endTime":2466.33,"body":"you ever get concerned about the"},{"speaker":"Chris Spear","startTime":2463.09,"endTime":2466.33,"body":"conversation about cultural"},{"speaker":"Chris Spear","startTime":2466.33,"endTime":2468.82,"body":"appropriation? You know, I think"},{"speaker":"Chris Spear","startTime":2466.33,"endTime":2468.82,"body":"that's something over the past"},{"speaker":"Chris Spear","startTime":2468.82,"endTime":2470.83,"body":"two years, more and more people"},{"speaker":"Chris Spear","startTime":2468.82,"endTime":2470.83,"body":"are talking about, you know,"},{"speaker":"Chris Spear","startTime":2471.31,"endTime":2475.81,"body":"what, right do maybe white"},{"speaker":"Chris Spear","startTime":2471.31,"endTime":2475.81,"body":"Americans have to be teaching"},{"speaker":"Chris Spear","startTime":2475.84,"endTime":2478.03,"body":"other people's cultures? You"},{"speaker":"Chris Spear","startTime":2475.84,"endTime":2478.03,"body":"know, I look at someone like"},{"speaker":"Chris Spear","startTime":2478.24,"endTime":2481.33,"body":"Rick Bayless, who, to me has"},{"speaker":"Chris Spear","startTime":2478.24,"endTime":2481.33,"body":"done so much for the advancement"},{"speaker":"Chris Spear","startTime":2481.33,"endTime":2484.12,"body":"of Mexican food and culture and"},{"speaker":"Chris Spear","startTime":2481.33,"endTime":2484.12,"body":"so forth. And there's still"},{"speaker":"Chris Spear","startTime":2484.12,"endTime":2486.16,"body":"people out there saying like, he"},{"speaker":"Chris Spear","startTime":2484.12,"endTime":2486.16,"body":"should not be the person we're"},{"speaker":"Chris Spear","startTime":2486.16,"endTime":2488.62,"body":"holding up as a representative"},{"speaker":"Chris Spear","startTime":2486.16,"endTime":2488.62,"body":"of Mexican food. So is that"},{"speaker":"Chris Spear","startTime":2488.62,"endTime":2491.59,"body":"something you've thought about?"},{"speaker":"Chris Spear","startTime":2488.62,"endTime":2491.59,"body":"Or even pushback about?"},{"speaker":"Shannon Smith","startTime":2492.01,"endTime":2496.57,"body":"I have thought"},{"speaker":"Shannon Smith","startTime":2492.01,"endTime":2496.57,"body":"about it. I think that Rick"},{"speaker":"Shannon Smith","startTime":2496.57,"endTime":2500.65,"body":"Bayless has been a wonderful"},{"speaker":"Shannon Smith","startTime":2496.57,"endTime":2500.65,"body":"represent representative of"},{"speaker":"Shannon Smith","startTime":2500.65,"endTime":2504.16,"body":"Mexican cuisine, all of the"},{"speaker":"Shannon Smith","startTime":2500.65,"endTime":2504.16,"body":"people in Mexico that I have"},{"speaker":"Shannon Smith","startTime":2504.16,"endTime":2509.41,"body":"met, have so much respect for"},{"speaker":"Shannon Smith","startTime":2504.16,"endTime":2509.41,"body":"him. And so I think that's"},{"speaker":"Shannon Smith","startTime":2509.41,"endTime":2514.12,"body":"silly. If someone says that he's"},{"speaker":"Shannon Smith","startTime":2509.41,"endTime":2514.12,"body":"not a good representative. I"},{"speaker":"Shannon Smith","startTime":2514.12,"endTime":2518.47,"body":"have not had any pushback, at"},{"speaker":"Shannon Smith","startTime":2514.12,"endTime":2518.47,"body":"least to my face, that maybe"},{"speaker":"Shannon Smith","startTime":2518.47,"endTime":2522.49,"body":"people talk about it behind my"},{"speaker":"Shannon Smith","startTime":2518.47,"endTime":2522.49,"body":"back. It was a concern of mine,"},{"speaker":"Shannon Smith","startTime":2522.88,"endTime":2526.24,"body":"in writing this book, because"},{"speaker":"Shannon Smith","startTime":2522.88,"endTime":2526.24,"body":"like I said, each chapter is"},{"speaker":"Shannon Smith","startTime":2526.24,"endTime":2529.72,"body":"from a different place. Many of"},{"speaker":"Shannon Smith","startTime":2526.24,"endTime":2529.72,"body":"them are, well, they're all"},{"speaker":"Shannon Smith","startTime":2529.78,"endTime":2533.41,"body":"abroad, except for Santa Fe, New"},{"speaker":"Shannon Smith","startTime":2529.78,"endTime":2533.41,"body":"Mexico, which is one of the"},{"speaker":"Shannon Smith","startTime":2533.41,"endTime":2538.03,"body":"chapters, but it was a concern,"},{"speaker":"Shannon Smith","startTime":2533.41,"endTime":2538.03,"body":"you know, what are people going"},{"speaker":"Shannon Smith","startTime":2538.03,"endTime":2542.17,"body":"to think? Who is she, you know,"},{"speaker":"Shannon Smith","startTime":2538.03,"endTime":2542.17,"body":"writing about this, but I will"},{"speaker":"Shannon Smith","startTime":2542.17,"endTime":2546.1,"body":"make it very clear in the"},{"speaker":"Shannon Smith","startTime":2542.17,"endTime":2546.1,"body":"introduction, that I am not an"},{"speaker":"Shannon Smith","startTime":2546.1,"endTime":2550.0,"body":"expert, I do not claim to be an"},{"speaker":"Shannon Smith","startTime":2546.1,"endTime":2550.0,"body":"expert. This is simply what I"},{"speaker":"Shannon Smith","startTime":2550.0,"endTime":2554.02,"body":"have experienced and what I want"},{"speaker":"Shannon Smith","startTime":2550.0,"endTime":2554.02,"body":"to share from my experiences."},{"speaker":"Shannon Smith","startTime":2554.26,"endTime":2558.61,"body":"And that's what I try to"},{"speaker":"Shannon Smith","startTime":2554.26,"endTime":2558.61,"body":"emphasize is, I'm not an expert."},{"speaker":"Shannon Smith","startTime":2558.64,"endTime":2564.19,"body":"I'm not trying to even pretend"},{"speaker":"Shannon Smith","startTime":2558.64,"endTime":2564.19,"body":"that I know everything about"},{"speaker":"Shannon Smith","startTime":2564.19,"endTime":2567.52,"body":"this cuisine. And I have so much"},{"speaker":"Shannon Smith","startTime":2564.19,"endTime":2567.52,"body":"respect for the people that live"},{"speaker":"Shannon Smith","startTime":2567.52,"endTime":2570.76,"body":"there. And those that taught me"},{"speaker":"Shannon Smith","startTime":2567.52,"endTime":2570.76,"body":"how to do this. And I give them"},{"speaker":"Shannon Smith","startTime":2570.76,"endTime":2575.62,"body":"the credit. And my book is the"},{"speaker":"Shannon Smith","startTime":2570.76,"endTime":2575.62,"body":"story. Also storybook. It's,"},{"speaker":"Shannon Smith","startTime":2575.86,"endTime":2578.2,"body":"which has been the hardest part"},{"speaker":"Shannon Smith","startTime":2575.86,"endTime":2578.2,"body":"of writing this book that"},{"speaker":"Shannon Smith","startTime":2578.2,"endTime":2583.24,"body":"recipes are, that's easy. It's"},{"speaker":"Shannon Smith","startTime":2578.2,"endTime":2583.24,"body":"all the stories that I'm telling"},{"speaker":"Shannon Smith","startTime":2583.66,"endTime":2587.5,"body":"that go with them. And you know,"},{"speaker":"Shannon Smith","startTime":2583.66,"endTime":2587.5,"body":"each chapter has a whole"},{"speaker":"Shannon Smith","startTime":2587.5,"endTime":2592.12,"body":"introduction about, you know,"},{"speaker":"Shannon Smith","startTime":2587.5,"endTime":2592.12,"body":"what I did there and what I"},{"speaker":"Shannon Smith","startTime":2592.12,"endTime":2598.21,"body":"experienced. But yeah, there's,"},{"speaker":"Shannon Smith","startTime":2592.12,"endTime":2598.21,"body":"this is by no means a, that I'm"},{"speaker":"Shannon Smith","startTime":2598.21,"endTime":2599.71,"body":"an expert. But then"},{"speaker":"Chris Spear","startTime":2599.71,"endTime":2602.8,"body":"you have guys like"},{"speaker":"Chris Spear","startTime":2599.71,"endTime":2602.8,"body":"Anthony Bourdain, rest in peace,"},{"speaker":"Chris Spear","startTime":2602.8,"endTime":2607.42,"body":"you know, who I think really did"},{"speaker":"Chris Spear","startTime":2602.8,"endTime":2607.42,"body":"an amazing job of highlighting"},{"speaker":"Chris Spear","startTime":2607.42,"endTime":2610.24,"body":"these cuisines. I remember being"},{"speaker":"Chris Spear","startTime":2607.42,"endTime":2610.24,"body":"a young cook reading a cook's"},{"speaker":"Chris Spear","startTime":2610.24,"endTime":2612.73,"body":"tour, you know, after, you know,"},{"speaker":"Chris Spear","startTime":2610.24,"endTime":2612.73,"body":"there's Kitchen Confidential,"},{"speaker":"Chris Spear","startTime":2612.73,"endTime":2616.03,"body":"which is the restaurant life."},{"speaker":"Chris Spear","startTime":2612.73,"endTime":2616.03,"body":"But that book I really loved in"},{"speaker":"Chris Spear","startTime":2616.03,"endTime":2619.27,"body":"the short lived TV series he"},{"speaker":"Chris Spear","startTime":2616.03,"endTime":2619.27,"body":"had, which was the predecessor"},{"speaker":"Chris Spear","startTime":2619.27,"endTime":2621.91,"body":"to his other shows where, you"},{"speaker":"Chris Spear","startTime":2619.27,"endTime":2621.91,"body":"know, he really went into the"},{"speaker":"Chris Spear","startTime":2621.91,"endTime":2625.54,"body":"depths of these countries, many"},{"speaker":"Chris Spear","startTime":2621.91,"endTime":2625.54,"body":"of which, you know, you had"},{"speaker":"Chris Spear","startTime":2625.54,"endTime":2628.99,"body":"never really seen on TV before,"},{"speaker":"Chris Spear","startTime":2625.54,"endTime":2628.99,"body":"and dive into their culture. And"},{"speaker":"Chris Spear","startTime":2628.99,"endTime":2633.43,"body":"I think if you go at it with the"},{"speaker":"Chris Spear","startTime":2628.99,"endTime":2633.43,"body":"love and the, the reverence, and"},{"speaker":"Chris Spear","startTime":2633.46,"endTime":2635.8,"body":"to just really try and highlight"},{"speaker":"Chris Spear","startTime":2633.46,"endTime":2635.8,"body":"these people in their cuisines"},{"speaker":"Chris Spear","startTime":2636.01,"endTime":2637.36,"body":"that it is appreciated."},{"speaker":"Shannon Smith","startTime":2637.9,"endTime":2640.9,"body":"I agree. And if"},{"speaker":"Shannon Smith","startTime":2637.9,"endTime":2640.9,"body":"you do it with humility, I think"},{"speaker":"Shannon Smith","startTime":2640.9,"endTime":2644.02,"body":"that I think it's difficult to"},{"speaker":"Shannon Smith","startTime":2640.9,"endTime":2644.02,"body":"criticize someone who's truly"},{"speaker":"Shannon Smith","startTime":2644.02,"endTime":2647.47,"body":"humble about it. And you know,"},{"speaker":"Shannon Smith","startTime":2644.02,"endTime":2647.47,"body":"I'll be honest, I think if"},{"speaker":"Shannon Smith","startTime":2647.47,"endTime":2650.77,"body":"someone's going to be critical,"},{"speaker":"Shannon Smith","startTime":2647.47,"endTime":2650.77,"body":"they're just jealous. I mean,"},{"speaker":"Shannon Smith","startTime":2650.77,"endTime":2655.57,"body":"that's, that's my experience if"},{"speaker":"Shannon Smith","startTime":2650.77,"endTime":2655.57,"body":"they're going to criticize me"},{"speaker":"Shannon Smith","startTime":2655.57,"endTime":2660.46,"body":"for you know, putting on a Greek"},{"speaker":"Shannon Smith","startTime":2655.57,"endTime":2660.46,"body":"dinner, and I'm not Greek."},{"speaker":"Shannon Smith","startTime":2660.94,"endTime":2664.45,"body":"That's their problem. And there"},{"speaker":"Shannon Smith","startTime":2660.94,"endTime":2664.45,"body":"are many more people that are"},{"speaker":"Shannon Smith","startTime":2664.45,"endTime":2668.56,"body":"appreciate it and that want to"},{"speaker":"Shannon Smith","startTime":2664.45,"endTime":2668.56,"body":"attend. So I haven't had those"},{"speaker":"Shannon Smith","startTime":2668.56,"endTime":2673.57,"body":"critics yet. I hope I don't, but"},{"speaker":"Shannon Smith","startTime":2668.56,"endTime":2673.57,"body":"I'm ready for it. If it happens,"},{"speaker":"Chris Spear","startTime":2674.11,"endTime":2676.84,"body":"and I think your"},{"speaker":"Chris Spear","startTime":2674.11,"endTime":2676.84,"body":"food everyone's food would be"},{"speaker":"Chris Spear","startTime":2676.84,"endTime":2679.93,"body":"boring if you stuck to one"},{"speaker":"Chris Spear","startTime":2676.84,"endTime":2679.93,"body":"cuisine. I mean, I grew up in"},{"speaker":"Chris Spear","startTime":2679.93,"endTime":2683.47,"body":"New England, I have zero"},{"speaker":"Chris Spear","startTime":2679.93,"endTime":2683.47,"body":"interest and having my personal"},{"speaker":"Chris Spear","startTime":2683.47,"endTime":2686.92,"body":"chef business here be just a"},{"speaker":"Chris Spear","startTime":2683.47,"endTime":2686.92,"body":"representative. Just a"},{"speaker":"Chris Spear","startTime":2686.92,"endTime":2690.28,"body":"representation of the food I ate"},{"speaker":"Chris Spear","startTime":2686.92,"endTime":2690.28,"body":"growing up, you know, like you,"},{"speaker":"Chris Spear","startTime":2690.43,"endTime":2694.93,"body":"I'm drawing from all these"},{"speaker":"Chris Spear","startTime":2690.43,"endTime":2694.93,"body":"places I've been and experiences"},{"speaker":"Chris Spear","startTime":2694.93,"endTime":2698.29,"body":"I've had and you know, my guests"},{"speaker":"Chris Spear","startTime":2694.93,"endTime":2698.29,"body":"love it. And for me, that's"},{"speaker":"Chris Spear","startTime":2698.29,"endTime":2701.32,"body":"what's important. And if I can"},{"speaker":"Chris Spear","startTime":2698.29,"endTime":2701.32,"body":"teach them about the cultural"},{"speaker":"Chris Spear","startTime":2701.32,"endTime":2704.77,"body":"heritage of a dish or something"},{"speaker":"Chris Spear","startTime":2701.32,"endTime":2704.77,"body":"as much as I know, that's what I"},{"speaker":"Chris Spear","startTime":2704.77,"endTime":2707.98,"body":"want to do, I'm not again saying"},{"speaker":"Chris Spear","startTime":2704.77,"endTime":2707.98,"body":"I'm this is going to be the best"},{"speaker":"Chris Spear","startTime":2707.98,"endTime":2710.35,"body":"Mexican dinner you've ever had."},{"speaker":"Chris Spear","startTime":2707.98,"endTime":2710.35,"body":"But if I can give them an"},{"speaker":"Chris Spear","startTime":2710.35,"endTime":2713.74,"body":"amazing dining experience that"},{"speaker":"Chris Spear","startTime":2710.35,"endTime":2713.74,"body":"brings in some of those foods,"},{"speaker":"Chris Spear","startTime":2713.8,"endTime":2715.42,"body":"I've done what I set out to do."},{"speaker":"Shannon Smith","startTime":2715.81,"endTime":2718.54,"body":"That's right. And"},{"speaker":"Shannon Smith","startTime":2715.81,"endTime":2718.54,"body":"they'll love it. And if they"},{"speaker":"Shannon Smith","startTime":2718.54,"endTime":2722.17,"body":"have a great experience, they'll"},{"speaker":"Shannon Smith","startTime":2718.54,"endTime":2722.17,"body":"appreciate the effort you put"},{"speaker":"Shannon Smith","startTime":2722.17,"endTime":2722.68,"body":"into it."},{"speaker":"Chris Spear","startTime":2723.189,"endTime":2726.039,"body":"So from a business"},{"speaker":"Chris Spear","startTime":2723.189,"endTime":2726.039,"body":"standpoint, is there anything"},{"speaker":"Chris Spear","startTime":2726.039,"endTime":2729.519,"body":"you wish you knew, business"},{"speaker":"Chris Spear","startTime":2726.039,"endTime":2729.519,"body":"wise, before you started? Like,"},{"speaker":"Chris Spear","startTime":2729.519,"endTime":2732.549,"body":"if you could go back and tell a"},{"speaker":"Chris Spear","startTime":2729.519,"endTime":2732.549,"body":"younger version of you, hey,"},{"speaker":"Chris Spear","startTime":2732.969,"endTime":2735.849,"body":"this is maybe something you"},{"speaker":"Chris Spear","startTime":2732.969,"endTime":2735.849,"body":"should do differently? What"},{"speaker":"Chris Spear","startTime":2735.849,"endTime":2736.479,"body":"would that be?"},{"speaker":"Shannon Smith","startTime":2737.56,"endTime":2740.05,"body":"Well, I would"},{"speaker":"Shannon Smith","startTime":2737.56,"endTime":2740.05,"body":"certainly tell myself, you are"},{"speaker":"Shannon Smith","startTime":2740.05,"endTime":2745.3,"body":"not going to get rich doing"},{"speaker":"Shannon Smith","startTime":2740.05,"endTime":2745.3,"body":"this. But from a business, I"},{"speaker":"Shannon Smith","startTime":2745.3,"endTime":2749.14,"body":"would say, get help, don't try"},{"speaker":"Shannon Smith","startTime":2745.3,"endTime":2749.14,"body":"to do this alone, get you know,"},{"speaker":"Shannon Smith","startTime":2749.17,"endTime":2753.88,"body":"get a an accountant, that will"},{"speaker":"Shannon Smith","startTime":2749.17,"endTime":2753.88,"body":"will help you with, with all of"},{"speaker":"Shannon Smith","startTime":2753.88,"endTime":2758.2,"body":"that there's insurance issue"},{"speaker":"Shannon Smith","startTime":2753.88,"endTime":2758.2,"body":"with me, I get extra insurance,"},{"speaker":"Shannon Smith","startTime":2758.59,"endTime":2762.1,"body":"because I do have people in my"},{"speaker":"Shannon Smith","startTime":2758.59,"endTime":2762.1,"body":"home. And so there are just a"},{"speaker":"Shannon Smith","startTime":2762.1,"endTime":2765.88,"body":"lot of that, you know, the the"},{"speaker":"Shannon Smith","startTime":2762.1,"endTime":2765.88,"body":"liquor licenses, all of these"},{"speaker":"Shannon Smith","startTime":2766.57,"endTime":2770.98,"body":"things that protect your"},{"speaker":"Shannon Smith","startTime":2766.57,"endTime":2770.98,"body":"business, you know, you need to"},{"speaker":"Shannon Smith","startTime":2771.07,"endTime":2775.09,"body":"do the research and find out"},{"speaker":"Shannon Smith","startTime":2771.07,"endTime":2775.09,"body":"what you need to do to protect"},{"speaker":"Shannon Smith","startTime":2775.09,"endTime":2775.69,"body":"yourself."},{"speaker":"Chris Spear","startTime":2775.9,"endTime":2778.69,"body":"I tell everyone,"},{"speaker":"Chris Spear","startTime":2775.9,"endTime":2778.69,"body":"for me liability insurance is"},{"speaker":"Chris Spear","startTime":2778.72,"endTime":2782.23,"body":"the number one thing you know,"},{"speaker":"Chris Spear","startTime":2778.72,"endTime":2782.23,"body":"as a as a personal chef, right?"},{"speaker":"Chris Spear","startTime":2782.23,"endTime":2784.06,"body":"Your personal chef, your caterer"},{"speaker":"Chris Spear","startTime":2782.23,"endTime":2784.06,"body":"you're going into people's"},{"speaker":"Chris Spear","startTime":2784.06,"endTime":2787.42,"body":"houses. And I ended up needing"},{"speaker":"Chris Spear","startTime":2784.06,"endTime":2787.42,"body":"way more than I thought, you"},{"speaker":"Chris Spear","startTime":2787.42,"endTime":2789.34,"body":"know, I'm like, a million"},{"speaker":"Chris Spear","startTime":2787.42,"endTime":2789.34,"body":"dollars in coverage. And then I"},{"speaker":"Chris Spear","startTime":2789.34,"endTime":2792.07,"body":"roll into these houses or like,"},{"speaker":"Chris Spear","startTime":2789.34,"endTime":2792.07,"body":"the house alone is probably a"},{"speaker":"Chris Spear","startTime":2792.07,"endTime":2795.19,"body":"couple mil and they've got like"},{"speaker":"Chris Spear","startTime":2792.07,"endTime":2795.19,"body":"six cars in the driveway. And"},{"speaker":"Chris Spear","startTime":2795.19,"endTime":2797.23,"body":"like if the stove catches on"},{"speaker":"Chris Spear","startTime":2795.19,"endTime":2797.23,"body":"fire, and I bring this whole"},{"speaker":"Chris Spear","startTime":2797.23,"endTime":2800.17,"body":"place down, like a million in"},{"speaker":"Chris Spear","startTime":2797.23,"endTime":2800.17,"body":"liability is not even going to"},{"speaker":"Chris Spear","startTime":2800.17,"endTime":2803.62,"body":"come close to covering that."},{"speaker":"Chris Spear","startTime":2800.17,"endTime":2803.62,"body":"Like, you know, God forbid, you"},{"speaker":"Chris Spear","startTime":2803.62,"endTime":2807.13,"body":"get someone sick, something"},{"speaker":"Chris Spear","startTime":2803.62,"endTime":2807.13,"body":"happens. And for me, I say like,"},{"speaker":"Chris Spear","startTime":2807.16,"endTime":2810.37,"body":"that's the very beginning thing."},{"speaker":"Chris Spear","startTime":2807.16,"endTime":2810.37,"body":"And it's not that expensive to"},{"speaker":"Chris Spear","startTime":2810.37,"endTime":2812.95,"body":"have liability insurance and"},{"speaker":"Chris Spear","startTime":2810.37,"endTime":2812.95,"body":"have good liability insurance,"},{"speaker":"Chris Spear","startTime":2813.16,"endTime":2816.22,"body":"is really look into that before"},{"speaker":"Chris Spear","startTime":2813.16,"endTime":2816.22,"body":"you start going into people's"},{"speaker":"Chris Spear","startTime":2816.22,"endTime":2819.16,"body":"homes, feeding them food cooking"},{"speaker":"Chris Spear","startTime":2816.22,"endTime":2819.16,"body":"in their place, or having them"},{"speaker":"Chris Spear","startTime":2819.16,"endTime":2822.07,"body":"over to your place. That's for"},{"speaker":"Chris Spear","startTime":2819.16,"endTime":2822.07,"body":"me has been the number one."},{"speaker":"Shannon Smith","startTime":2822.58,"endTime":2825.46,"body":"Yeah, and a lot"},{"speaker":"Shannon Smith","startTime":2822.58,"endTime":2825.46,"body":"of young people don't they don't"},{"speaker":"Shannon Smith","startTime":2825.49,"endTime":2829.15,"body":"have a clue about that. I mean,"},{"speaker":"Shannon Smith","startTime":2825.49,"endTime":2829.15,"body":"I didn't somebody had to tell"},{"speaker":"Shannon Smith","startTime":2829.15,"endTime":2829.51,"body":"me,"},{"speaker":"Chris Spear","startTime":2830.23,"endTime":2833.8,"body":"the mindset of was"},{"speaker":"Chris Spear","startTime":2830.23,"endTime":2833.8,"body":"it. Don't ask for permission,"},{"speaker":"Chris Spear","startTime":2833.8,"endTime":2836.32,"body":"beg for forgiveness, and that"},{"speaker":"Chris Spear","startTime":2833.8,"endTime":2836.32,"body":"works for some of the minor"},{"speaker":"Chris Spear","startTime":2836.35,"endTime":2839.74,"body":"infractions. But if you have a"},{"speaker":"Chris Spear","startTime":2836.35,"endTime":2839.74,"body":"bigger incident, that's not"},{"speaker":"Chris Spear","startTime":2839.74,"endTime":2843.67,"body":"really gonna cut it for you."},{"speaker":"Chris Spear","startTime":2839.74,"endTime":2843.67,"body":"That's right. Well, I'm sure you"},{"speaker":"Chris Spear","startTime":2843.67,"endTime":2846.67,"body":"knew this question is coming,"},{"speaker":"Chris Spear","startTime":2843.67,"endTime":2846.67,"body":"because you've listened to some"},{"speaker":"Chris Spear","startTime":2846.67,"endTime":2849.46,"body":"of the shows. But what does it"},{"speaker":"Chris Spear","startTime":2846.67,"endTime":2849.46,"body":"mean to you to be a chef? You"},{"speaker":"Chris Spear","startTime":2849.46,"endTime":2851.8,"body":"know, I love asking this"},{"speaker":"Chris Spear","startTime":2849.46,"endTime":2851.8,"body":"question, and I kind of want to"},{"speaker":"Chris Spear","startTime":2851.8,"endTime":2852.7,"body":"get your take on it."},{"speaker":"Shannon Smith","startTime":2853.66,"endTime":2857.11,"body":"It's a good"},{"speaker":"Shannon Smith","startTime":2853.66,"endTime":2857.11,"body":"question. Because I know that I"},{"speaker":"Shannon Smith","startTime":2857.11,"endTime":2861.04,"body":"have competitors, if you want to"},{"speaker":"Shannon Smith","startTime":2857.11,"endTime":2861.04,"body":"call them that I can really,"},{"speaker":"Shannon Smith","startTime":2861.64,"endTime":2865.63,"body":"they think they're competitors"},{"speaker":"Shannon Smith","startTime":2861.64,"endTime":2865.63,"body":"that say, Oh, is she she's not"},{"speaker":"Shannon Smith","startTime":2865.63,"endTime":2868.36,"body":"really a chef. She's not a"},{"speaker":"Shannon Smith","startTime":2865.63,"endTime":2868.36,"body":"trained chef. I've heard that"},{"speaker":"Shannon Smith","startTime":2868.36,"endTime":2874.57,"body":"before. And, you know, I loved"},{"speaker":"Shannon Smith","startTime":2868.36,"endTime":2874.57,"body":"what Carla Hall said in the"},{"speaker":"Shannon Smith","startTime":2874.81,"endTime":2879.07,"body":"little intro that you did for"},{"speaker":"Shannon Smith","startTime":2874.81,"endTime":2879.07,"body":"her. A chef is, you're the head"},{"speaker":"Shannon Smith","startTime":2879.07,"endTime":2882.88,"body":"of the kitchen for me, you know,"},{"speaker":"Shannon Smith","startTime":2879.07,"endTime":2882.88,"body":"it's chief. And so whatever"},{"speaker":"Shannon Smith","startTime":2882.88,"endTime":2889.48,"body":"kitchen I am in cooking, I am"},{"speaker":"Shannon Smith","startTime":2882.88,"endTime":2889.48,"body":"the chief I'm the boss. And I'm"},{"speaker":"Shannon Smith","startTime":2889.51,"endTime":2895.06,"body":"the leader, I should say. And so"},{"speaker":"Shannon Smith","startTime":2889.51,"endTime":2895.06,"body":"for that, that's what a chef is."},{"speaker":"Shannon Smith","startTime":2895.06,"endTime":2901.06,"body":"But I don't believe that a chef"},{"speaker":"Shannon Smith","startTime":2895.06,"endTime":2901.06,"body":"has to be trained in a in an"},{"speaker":"Shannon Smith","startTime":2901.06,"endTime":2905.11,"body":"institution, you know, just for"},{"speaker":"Shannon Smith","startTime":2901.06,"endTime":2905.11,"body":"training chefs, I think that"},{"speaker":"Shannon Smith","startTime":2905.47,"endTime":2909.34,"body":"there are other ways to become"},{"speaker":"Shannon Smith","startTime":2905.47,"endTime":2909.34,"body":"one, which is how I went about"},{"speaker":"Shannon Smith","startTime":2909.34,"endTime":2909.82,"body":"doing it?"},{"speaker":"Chris Spear","startTime":2910.42,"endTime":2913.69,"body":"Well, I think it's"},{"speaker":"Chris Spear","startTime":2910.42,"endTime":2913.69,"body":"a fairly modern thing to get"},{"speaker":"Chris Spear","startTime":2913.69,"endTime":2916.69,"body":"professional training and also"},{"speaker":"Chris Spear","startTime":2913.69,"endTime":2916.69,"body":"kind of a Eurocentric, I"},{"speaker":"Chris Spear","startTime":2916.69,"endTime":2920.62,"body":"imagine, you see people in many"},{"speaker":"Chris Spear","startTime":2916.69,"endTime":2920.62,"body":"of these countries, and you"},{"speaker":"Chris Spear","startTime":2920.62,"endTime":2924.4,"body":"wouldn't imagine that these"},{"speaker":"Chris Spear","startTime":2920.62,"endTime":2924.4,"body":"people in Africa or Cuba or"},{"speaker":"Chris Spear","startTime":2924.4,"endTime":2928.3,"body":"Mexico went to a formal culinary"},{"speaker":"Chris Spear","startTime":2924.4,"endTime":2928.3,"body":"school, they just learn how to"},{"speaker":"Chris Spear","startTime":2928.3,"endTime":2928.78,"body":"cook."},{"speaker":"Shannon Smith","startTime":2929.26,"endTime":2931.84,"body":"That's right. I"},{"speaker":"Shannon Smith","startTime":2929.26,"endTime":2931.84,"body":"know kids that can't, you know,"},{"speaker":"Shannon Smith","startTime":2931.87,"endTime":2936.88,"body":"kids that came out of the CIA"},{"speaker":"Shannon Smith","startTime":2931.87,"endTime":2936.88,"body":"that can't cook there are a lot"},{"speaker":"Shannon Smith","startTime":2936.88,"endTime":2941.44,"body":"of them, they cannot cook they"},{"speaker":"Shannon Smith","startTime":2936.88,"endTime":2941.44,"body":"they didn't have the maturity,"},{"speaker":"Shannon Smith","startTime":2941.74,"endTime":2945.76,"body":"to absorb it to study and to"},{"speaker":"Shannon Smith","startTime":2941.74,"endTime":2945.76,"body":"really earn they didn't fall in"},{"speaker":"Shannon Smith","startTime":2945.76,"endTime":2949.75,"body":"love with it. So is it okay, you"},{"speaker":"Shannon Smith","startTime":2945.76,"endTime":2949.75,"body":"can call them a chef, you know,"},{"speaker":"Shannon Smith","startTime":2949.78,"endTime":2954.58,"body":"I think you really, you have to"},{"speaker":"Shannon Smith","startTime":2949.78,"endTime":2954.58,"body":"love it and be very good at what"},{"speaker":"Shannon Smith","startTime":2954.58,"endTime":2958.84,"body":"you do and constantly strive to"},{"speaker":"Shannon Smith","startTime":2954.58,"endTime":2958.84,"body":"learn more and to become better."},{"speaker":"Chris Spear","startTime":2959.32,"endTime":2962.05,"body":"And this may sound"},{"speaker":"Chris Spear","startTime":2959.32,"endTime":2962.05,"body":"tacky or cheesy, but I really do"},{"speaker":"Chris Spear","startTime":2962.08,"endTime":2967.15,"body":"think that cooking with love and"},{"speaker":"Chris Spear","startTime":2962.08,"endTime":2967.15,"body":"the passion and the connection"},{"speaker":"Chris Spear","startTime":2967.15,"endTime":2971.71,"body":"to the cuisine makes it so much"},{"speaker":"Chris Spear","startTime":2967.15,"endTime":2971.71,"body":"better. You know, I think for so"},{"speaker":"Chris Spear","startTime":2971.71,"endTime":2976.9,"body":"long culinary schools focused on"},{"speaker":"Chris Spear","startTime":2971.71,"endTime":2976.9,"body":"meticulous technique and making"},{"speaker":"Chris Spear","startTime":2976.9,"endTime":2980.05,"body":"a plate of food look a certain"},{"speaker":"Chris Spear","startTime":2976.9,"endTime":2980.05,"body":"way. But to me a lot of that"},{"speaker":"Chris Spear","startTime":2980.05,"endTime":2983.32,"body":"food is so hollow and empty. How"},{"speaker":"Chris Spear","startTime":2980.05,"endTime":2983.32,"body":"many times have you gone to a"},{"speaker":"Chris Spear","startTime":2983.32,"endTime":2986.65,"body":"very nice restaurant, and they"},{"speaker":"Chris Spear","startTime":2983.32,"endTime":2986.65,"body":"present this food and it looks"},{"speaker":"Chris Spear","startTime":2986.65,"endTime":2990.13,"body":"beautiful and it tastes good?"},{"speaker":"Chris Spear","startTime":2986.65,"endTime":2990.13,"body":"But it's just lacking that soul"},{"speaker":"Chris Spear","startTime":2990.16,"endTime":2993.7,"body":"depth connection, whatever you"},{"speaker":"Chris Spear","startTime":2990.16,"endTime":2993.7,"body":"want to call it. And I to this"},{"speaker":"Chris Spear","startTime":2993.7,"endTime":2997.48,"body":"day, I still say I would rather"},{"speaker":"Chris Spear","startTime":2993.7,"endTime":2997.48,"body":"just go get like a $7 Taco"},{"speaker":"Chris Spear","startTime":2997.48,"endTime":3000.57,"body":"somewhere than most of these"},{"speaker":"Chris Spear","startTime":2997.48,"endTime":3000.57,"body":"places serving these. Oh overly"},{"speaker":"Chris Spear","startTime":3000.84,"endTime":3004.71,"body":"trite to be honest, like $18"},{"speaker":"Chris Spear","startTime":3000.84,"endTime":3004.71,"body":"plates of food that are two"},{"speaker":"Chris Spear","startTime":3004.71,"endTime":3008.67,"body":"bytes like, it just doesn't have"},{"speaker":"Chris Spear","startTime":3004.71,"endTime":3008.67,"body":"any depth for me, and maybe I'm"},{"speaker":"Chris Spear","startTime":3008.67,"endTime":3011.1,"body":"a bad chef for saying that. But"},{"speaker":"Chris Spear","startTime":3008.67,"endTime":3011.1,"body":"that's just kind of where I"},{"speaker":"Chris Spear","startTime":3011.1,"endTime":3011.64,"body":"stand."},{"speaker":"Shannon Smith","startTime":3011.91,"endTime":3015.66,"body":"I agree. And I"},{"speaker":"Shannon Smith","startTime":3011.91,"endTime":3015.66,"body":"can't tell you how many times I"},{"speaker":"Shannon Smith","startTime":3015.66,"endTime":3019.86,"body":"wanted to walk in a kitchen and"},{"speaker":"Shannon Smith","startTime":3015.66,"endTime":3019.86,"body":"hand them a box of salt. You"},{"speaker":"Shannon Smith","startTime":3019.86,"endTime":3024.96,"body":"know, why can they not put some"},{"speaker":"Shannon Smith","startTime":3019.86,"endTime":3024.96,"body":"salt on it? I mean, I'm a big"},{"speaker":"Shannon Smith","startTime":3025.02,"endTime":3030.75,"body":"advocate of salt, I collect"},{"speaker":"Shannon Smith","startTime":3025.02,"endTime":3030.75,"body":"salt. In my travels, I love what"},{"speaker":"Shannon Smith","startTime":3030.75,"endTime":3035.91,"body":"salt does for food. And, to me,"},{"speaker":"Shannon Smith","startTime":3030.75,"endTime":3035.91,"body":"that's my that is my biggest"},{"speaker":"Shannon Smith","startTime":3035.91,"endTime":3041.43,"body":"complaint really, is that food"},{"speaker":"Shannon Smith","startTime":3035.91,"endTime":3041.43,"body":"is not seasoned properly. But in"},{"speaker":"Shannon Smith","startTime":3041.43,"endTime":3044.13,"body":"my cooking, I don't do all the"},{"speaker":"Shannon Smith","startTime":3041.43,"endTime":3044.13,"body":"little I don't use squirt"},{"speaker":"Shannon Smith","startTime":3044.13,"endTime":3048.27,"body":"bottles, and I don't use foam."},{"speaker":"Shannon Smith","startTime":3044.13,"endTime":3048.27,"body":"And I'm not criticizing that"},{"speaker":"Shannon Smith","startTime":3048.27,"endTime":3053.1,"body":"it's just not my style. But yes,"},{"speaker":"Shannon Smith","startTime":3048.27,"endTime":3053.1,"body":"you can definitely tell when"},{"speaker":"Shannon Smith","startTime":3053.1,"endTime":3056.85,"body":"there's not heart and sold put"},{"speaker":"Shannon Smith","startTime":3053.1,"endTime":3056.85,"body":"into a dish. And it is a shame"},{"speaker":"Shannon Smith","startTime":3056.88,"endTime":3060.3,"body":"when it's in. You know, when"},{"speaker":"Shannon Smith","startTime":3056.88,"endTime":3060.3,"body":"it's in a pretentious restaurant"},{"speaker":"Shannon Smith","startTime":3060.39,"endTime":3065.82,"body":"and cost a lot of money. It's"},{"speaker":"Shannon Smith","startTime":3060.39,"endTime":3065.82,"body":"disappointing. And I'm like you"},{"speaker":"Shannon Smith","startTime":3065.82,"endTime":3071.28,"body":"I would much rather go to a taco"},{"speaker":"Shannon Smith","startTime":3065.82,"endTime":3071.28,"body":"truck and get get a really yummy"},{"speaker":"Shannon Smith","startTime":3071.28,"endTime":3076.53,"body":"taco or a juicy cheeseburger"},{"speaker":"Shannon Smith","startTime":3071.28,"endTime":3076.53,"body":"than to have a pretentious bite"},{"speaker":"Shannon Smith","startTime":3076.53,"endTime":3079.41,"body":"of food that really doesn't even"},{"speaker":"Shannon Smith","startTime":3076.53,"endTime":3079.41,"body":"taste like anything."},{"speaker":"Chris Spear","startTime":3080.79,"endTime":3083.22,"body":"Well, is there"},{"speaker":"Chris Spear","startTime":3080.79,"endTime":3083.22,"body":"anything else that you would"},{"speaker":"Chris Spear","startTime":3083.22,"endTime":3085.53,"body":"like to share? Before we get out"},{"speaker":"Chris Spear","startTime":3083.22,"endTime":3085.53,"body":"of here today that we haven't"},{"speaker":"Chris Spear","startTime":3085.53,"endTime":3086.31,"body":"already talked about?"},{"speaker":"Shannon Smith","startTime":3087.27,"endTime":3091.8,"body":"Yes, something I"},{"speaker":"Shannon Smith","startTime":3087.27,"endTime":3091.8,"body":"like to tell people, really"},{"speaker":"Shannon Smith","startTime":3091.8,"endTime":3096.0,"body":"anybody that has any skill at"},{"speaker":"Shannon Smith","startTime":3091.8,"endTime":3096.0,"body":"all, whether it's sewing,"},{"speaker":"Shannon Smith","startTime":3096.03,"endTime":3102.0,"body":"reading, cooking, crocheting,"},{"speaker":"Shannon Smith","startTime":3096.03,"endTime":3102.0,"body":"whatever, but particularly with"},{"speaker":"Shannon Smith","startTime":3102.0,"endTime":3106.92,"body":"cooking, which is an learn"},{"speaker":"Shannon Smith","startTime":3102.0,"endTime":3106.92,"body":"skill. If you have a skill like"},{"speaker":"Shannon Smith","startTime":3106.92,"endTime":3112.35,"body":"that, teach it to someone else,"},{"speaker":"Shannon Smith","startTime":3106.92,"endTime":3112.35,"body":"share it and give it away. There"},{"speaker":"Shannon Smith","startTime":3112.35,"endTime":3115.26,"body":"are so many people that would"},{"speaker":"Shannon Smith","startTime":3112.35,"endTime":3115.26,"body":"love to learn how to cook that,"},{"speaker":"Shannon Smith","startTime":3115.26,"endTime":3118.11,"body":"you know, I can't How many times"},{"speaker":"Shannon Smith","startTime":3115.26,"endTime":3118.11,"body":"do you hear I don't know how to"},{"speaker":"Shannon Smith","startTime":3118.11,"endTime":3121.68,"body":"cook. Of course, I tell them it"},{"speaker":"Shannon Smith","startTime":3118.11,"endTime":3121.68,"body":"takes practice. But just to"},{"speaker":"Shannon Smith","startTime":3121.68,"endTime":3126.18,"body":"teach somebody how to make what"},{"speaker":"Shannon Smith","startTime":3121.68,"endTime":3126.18,"body":"maybe one dish? Or maybe what"},{"speaker":"Shannon Smith","startTime":3126.18,"endTime":3129.12,"body":"how to hold a knife, how to cut"},{"speaker":"Shannon Smith","startTime":3126.18,"endTime":3129.12,"body":"an onion. I can't tell you how"},{"speaker":"Shannon Smith","startTime":3129.12,"endTime":3132.9,"body":"many people I've taught how to"},{"speaker":"Shannon Smith","startTime":3129.12,"endTime":3132.9,"body":"properly cut an onion. And years"},{"speaker":"Shannon Smith","startTime":3132.9,"endTime":3136.02,"body":"later, they come back and say,"},{"speaker":"Shannon Smith","startTime":3132.9,"endTime":3136.02,"body":"oh my gosh, I think of you every"},{"speaker":"Shannon Smith","startTime":3136.02,"endTime":3142.32,"body":"time I cut an onion. So my"},{"speaker":"Shannon Smith","startTime":3136.02,"endTime":3142.32,"body":"advice to anyone is, if you have"},{"speaker":"Shannon Smith","startTime":3142.32,"endTime":3145.68,"body":"a skill, give it away and teach"},{"speaker":"Shannon Smith","startTime":3142.32,"endTime":3145.68,"body":"it to someone else."},{"speaker":"Chris Spear","startTime":3146.34,"endTime":3148.98,"body":"I love that. Well,"},{"speaker":"Chris Spear","startTime":3146.34,"endTime":3148.98,"body":"where do you want to send people"},{"speaker":"Chris Spear","startTime":3148.98,"endTime":3152.31,"body":"people? Listen to the show they"},{"speaker":"Chris Spear","startTime":3148.98,"endTime":3152.31,"body":"love connecting with my guests?"},{"speaker":"Chris Spear","startTime":3152.34,"endTime":3155.43,"body":"Where on the internet? Would you"},{"speaker":"Chris Spear","startTime":3152.34,"endTime":3155.43,"body":"like or off the internet? Would"},{"speaker":"Chris Spear","startTime":3155.43,"endTime":3157.53,"body":"you like people to connect with"},{"speaker":"Chris Spear","startTime":3155.43,"endTime":3157.53,"body":"you? If that's something you're"},{"speaker":"Chris Spear","startTime":3157.53,"endTime":3157.95,"body":"into?"},{"speaker":"Shannon Smith","startTime":3158.13,"endTime":3160.98,"body":"Well, of course I"},{"speaker":"Shannon Smith","startTime":3158.13,"endTime":3160.98,"body":"have. I do have a website. And"},{"speaker":"Shannon Smith","startTime":3160.98,"endTime":3165.87,"body":"it's Chef shannon.com. I have"},{"speaker":"Shannon Smith","startTime":3160.98,"endTime":3165.87,"body":"many of my travel stories that"},{"speaker":"Shannon Smith","startTime":3165.87,"endTime":3169.14,"body":"are there. It's where you can"},{"speaker":"Shannon Smith","startTime":3165.87,"endTime":3169.14,"body":"sign up for my events, you can"},{"speaker":"Shannon Smith","startTime":3169.14,"endTime":3173.46,"body":"come to Tulsa, Oklahoma, and let"},{"speaker":"Shannon Smith","startTime":3169.14,"endTime":3173.46,"body":"me feed you. And all my recipes"},{"speaker":"Shannon Smith","startTime":3173.46,"endTime":3177.69,"body":"are there too. I have over"},{"speaker":"Shannon Smith","startTime":3173.46,"endTime":3177.69,"body":"probably 150 recipes that are"},{"speaker":"Shannon Smith","startTime":3177.69,"endTime":3181.38,"body":"from around the world that are"},{"speaker":"Shannon Smith","startTime":3177.69,"endTime":3181.38,"body":"on Chef shannon.com. And then"},{"speaker":"Shannon Smith","startTime":3181.38,"endTime":3186.69,"body":"you can follow me on Instagram"},{"speaker":"Shannon Smith","startTime":3181.38,"endTime":3186.69,"body":"and Facebook at chef Shannon"},{"speaker":"Shannon Smith","startTime":3186.69,"endTime":3187.14,"body":"Smith."},{"speaker":"Chris Spear","startTime":3187.89,"endTime":3189.84,"body":"And I always put"},{"speaker":"Chris Spear","startTime":3187.89,"endTime":3189.84,"body":"all that stuff in the show"},{"speaker":"Chris Spear","startTime":3189.84,"endTime":3192.03,"body":"notes. So if people aren't"},{"speaker":"Chris Spear","startTime":3189.84,"endTime":3192.03,"body":"taking notes while they're"},{"speaker":"Chris Spear","startTime":3192.03,"endTime":3194.52,"body":"listening, it's going to be a"},{"speaker":"Chris Spear","startTime":3192.03,"endTime":3194.52,"body":"clickable link in the show"},{"speaker":"Chris Spear","startTime":3194.52,"endTime":3195.84,"body":"notes. Well, thank"},{"speaker":"Shannon Smith","startTime":3195.84,"endTime":3197.1,"body":"you. Well, thanks"},{"speaker":"Chris Spear","startTime":3197.1,"endTime":3199.14,"body":"so much for coming"},{"speaker":"Chris Spear","startTime":3197.1,"endTime":3199.14,"body":"on the show. I enjoyed talking"},{"speaker":"Chris Spear","startTime":3199.14,"endTime":3202.26,"body":"to you. I love hearing about new"},{"speaker":"Chris Spear","startTime":3199.14,"endTime":3202.26,"body":"places. And again, seeing all"},{"speaker":"Chris Spear","startTime":3202.26,"endTime":3204.72,"body":"the or I guess hearing all the"},{"speaker":"Chris Spear","startTime":3202.26,"endTime":3204.72,"body":"interesting things people are"},{"speaker":"Chris Spear","startTime":3204.72,"endTime":3205.71,"body":"doing in the world of food."},{"speaker":"Shannon Smith","startTime":3206.31,"endTime":3208.71,"body":"Well, thank you"},{"speaker":"Shannon Smith","startTime":3206.31,"endTime":3208.71,"body":"for having this podcast. I think"},{"speaker":"Shannon Smith","startTime":3208.71,"endTime":3213.12,"body":"it's a wonderful concept. And I"},{"speaker":"Shannon Smith","startTime":3208.71,"endTime":3213.12,"body":"love listening to all the people"},{"speaker":"Shannon Smith","startTime":3213.12,"endTime":3215.64,"body":"that are Chefs Without"},{"speaker":"Shannon Smith","startTime":3213.12,"endTime":3215.64,"body":"Restaurants because there are a"},{"speaker":"Shannon Smith","startTime":3215.64,"endTime":3216.66,"body":"lot of us out there."},{"speaker":"Chris Spear","startTime":3216.87,"endTime":3220.23,"body":"Well I love hearing"},{"speaker":"Chris Spear","startTime":3216.87,"endTime":3220.23,"body":"that. Thank you. And to all of"},{"speaker":"Chris Spear","startTime":3220.23,"endTime":3222.15,"body":"our listeners. This has been"},{"speaker":"Chris Spear","startTime":3220.23,"endTime":3222.15,"body":"Chris with the Chefs Without"},{"speaker":"Chris Spear","startTime":3222.15,"endTime":3225.96,"body":"Restaurants podcast. Thanks so"},{"speaker":"Chris Spear","startTime":3222.15,"endTime":3225.96,"body":"much and have a great day. Go to"},{"speaker":"Chris Spear","startTime":3225.96,"endTime":3229.41,"body":"chefs without restaurants.org To"},{"speaker":"Chris Spear","startTime":3225.96,"endTime":3229.41,"body":"find our Facebook group, mailing"},{"speaker":"Chris Spear","startTime":3229.41,"endTime":3233.73,"body":"list and shift database to"},{"speaker":"Chris Spear","startTime":3229.41,"endTime":3233.73,"body":"communities free to join. You'll"},{"speaker":"Chris Spear","startTime":3233.73,"endTime":3236.46,"body":"get gig opportunities, advice on"},{"speaker":"Chris Spear","startTime":3233.73,"endTime":3236.46,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":3236.46,"endTime":3240.03,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":3236.46,"endTime":3240.03,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":3240.03,"endTime":3240.69,"body":"a great week."}]}