Different levels to trauma, but trauma is definitely real, like being traumatized from something that happened and then being triggered later on. It's a real thing. Yeah, And like I said in the beginning, there's different levels to it. So this particular story I'm about to remind you about jizo UM, it's more of a lighthearted trauma, So that's the level of it. It's not
too serious. But me being triggered today, it just makes me realize how man trauma is real, like being triggered is real, being reminded PTSD and how you act in the moment because you're traumatized from what happened. You ready, Yeah, and I we didn't set this up, so you don't know what story I'm going to remind you of, But once I start talking about
it, you're gonna remember. And I can't win your reaction. Do you remember when I first started working here one year ago, when he came back, Yet when I came back to Fresno and started a new position, haven't been working for over two years. So back in Fresno, back in the building in a new position. One of my first tasks in my first week was um our company was gonna have a big luncheon. Yeah, and um, there was gonna be important people here. We were gonna they were gonna
introduce me in front of everyone. So um, our boss, Steve Darnell, He's like, hey, um, de Chicos is gonna cater it, so um, you're gonna pick up the food at this time. And I'm like, yeah, I'm all you're doing is picking up the Chicos um Italian food. And I think what they ordered was just all bunch of different pasta. And by the way, they have the Chicos scarfaced pasta. Oh my gosh, that's got to be the best thing. They got red sauce,
they got the what is it, what's that creamy one? Alfredos alfredo pasta. So we got it all. They got it all, and all I had to do was go pick it up and bring it and bring it back. So now you're sort of remembering what happened. This was my first week back and drove got it. Everything went fine, paid for it. As I was driving back, a car in front of me swerved in my lane
and hit his brakes and if I didn't break, I'm hitting them. Yeah, So I hit my brakes, so hard and as I hit the brakes, just imagine the platters of pasta flying from the back to the front of the car, and the whole car is just pasta to sauce all over. That's like the worst thing to spill other than like maybe soup, yes, sauce, And if it was like anything else not so bad, you kind of just wipe it up. But sauce, spaghetti, sauce, Alfredo sauce. And this was catered. Yeah, so big ass pans of it.
I just feel the back of my shirt being warm, like hot, like oh you got it on? Yeah, all over me, all over the car. Oh man, I forget how bad it was. It was bad because I never saw what happened. I just remember being like, damn, magic's going for like a long ass time, and I think we were all kind of like figuring where you're at, if you're all right, and then you had to like pull off to the side and to pull off to okay. So that's the next part of the story. I pulled over and looked
at the damage. Luckily, out of all the out of all the platters that we ordered, only two went flying. The rest were still safe, but two went flying. It was enough to cover the whole car inside the interior pasta all over. I mean, I get and this wasn't your car though, No, this were I was driving. That's the positive in this, I guess, well I was already. I mean the anxiety and attack
happened because now like I fucked up. Yeah, and your first week, my first week now, but the boss is calling, yo, where are you at? You're late? Yeah, And I had to tell him I almost gone to an accident. I didn't get into an accident almost, but um I had to pull over just to see, uh, you know, the damage of the PASTA told him. I didn't give him the details. I just said I lost one. I even lied, I said I lost
one of the platters. But everything else is fine. He said, all right, just get just get back over here and the rest of you to do a whole mop up such a session. Well, I just wanted to get the food back. Yeah, that was number one priority, So all right, let me just get the food back. Can't find the keys because you remember this, so the panic of like, wait where are the keys? Because when I pulled over to check what was going on, I just
jumped out the car. You know, the keys weren't in the ignition, weren't in my pockets, and I'm searching, searching, searching, and I already told him I was on my way back. Yeah, I couldn't find the keys. And this story can go forever, but i'll shorten it. It was maybe a good twenty minutes of me not being able to find the keys, to the point where I had to call and tell them the truth,
like I can't find the keys. I said, was on my way but the game, and they're like, yo, it's you're like almost an hour late. So they're like, we're sending um, one of our managers to come get the food while you try to find the keys. So one of the managers, were you far? I forget, I was on a little it was a good way. I was near Herndon in the forty one. Yeah, so a good ten minutes. Um one of the managers had to drive to meet me to to grab the rest of the good food,
and thankfully I kind of made them not look at the inside. I just said, open your trunk. I'll put it in your trunk, and I boom put each each of the good platters inside and then she was so late. We were so late that she just left, got it. Boom she leaves, and I'm still stuck there trying to look for the keys. Pasta all over my shirt, um, the car interior, pasta sauce all over um. I don't know if it was you. I think I'm not. I don't remember this part, but you were saying to remind me, someone
told me to check inside the seats, the crevices of the seats. No, it probably I don't remember doing that, but that it is like the what the Bermuda triangle, everyone says, because he's always fallen between the seats. So that was your first place to look on That was the last place I looked. In your defense, you were already panicking, like your mind was everywhere. You were thinking about the food first. So yeah, in
those situations, you don't like think straight. I think if you were thinking straight, you would have known that that would probably be the first place to look. Now, here's the crazy where I found it, in the crevices in between the seats, in the back seat. How did it end up there? Man, I don't I don't know. I think I threw it back there. You don't even remember what you did. I don't remember, like you don't remember, like taking out the keys, like you just got
out. I got out, So it was in the crevice in between the seats in the back seat. Finally found it. Instead of going back to the station, I ended up going home and changing first. Yeah, everyone was already enjoying their food here. But the thing that no one knows and I think I think you're the only one that knows this last detail that you
want to take it to get detailed. I out of my own pocket almost two hundred dollars, went went to a place and got it detailed, told him the situation, and they were just like whoa like the car the detailed place was like whoa? Like what happened? And I was like, just no one ever saw it? No, no one ever knowsast well because they did such a great job detailing. When I picked it up, I was like two hundred dollars worth it. Yeah, it was so worth the money
that I spent because they made it look amazing. Yeah yeah, damn. And no one ever knew that I had to get it detailed the interior. So why is this? Why is this traumatic? And triggered me today on this date, right before we're recording this part of the podcast. We're having one of those lunches. Yeah, and our boss said this is your redemption day and I'm like what, He's all, You're going to the cheek us up up the statement exact food, bro. When I tell you I drove
there so carefully. Yeah, Like I was not myself. I was no, no, but I was just not myself driving back, I was driving slower than paying attention. The phone not out, Yeah, focus, I was focused. Did you have any type of scares where like yeah, slammed on the brake a little, yes, yes, then the trauma. The trauma is real, and that's funny. It's funny that he remembered. But um, I redeemed myself because all the foods here and about to grub on
his scarface there it is. Yes, I'm good. This could give me fire podcasts. What I'm just so that is John Magic and we are back special guests. We haven't had a guest in a while on the podcast, so was super excited to have him on here. He's become a Fresno iconic figure. Yeah. Lately, Um, he's been growing his popularity even bigger with his social media presence and he's getting a lot of eyes on his newest venture, which is the My Guy Market, and we're gonna talk about that.
We have special guests. Chef Eddie Wu Tangzi is in the building. What's up, bro, Bro, I'm good man. I really appreciate that. That was That was really dope. Think you're for the introduction. What do you? What do people call you most of the times? Eddie chef, Chef Eddie Wu tang Zi. I mean there's a lot of nicknames to my style and everything like that, but I mean, whatever floats your boat,
Eddie Wu tang Zi chef. I mean i' like now it's like my guy, so like whatever floats your boat, you know what I mean. I got so many questions, by the way, so many questions because it's one of those things where we know you, but we don't know you. Yeah right, no of you. Yeah doing always doing a hell of shit, but we don't I guess know you're on a personal level, right. Yeah, So that's why I'm excited about this episode. I guess we could
start from the beginning. Are you originally from the five five nine? Uh? Well I was actually born in Spain. Yeah, so me and my family came here in Fresno for a vacation to go visit family, and once we got a step of what the US was about, my Papas just basically said, you know what, this is probably the place we want to take care of the family, and Fresno was the place to be. So here. I am. How old were you when you when you made the move? I was about two years old? Okay, Yeah, so I don't
really remember anything about that. Haven't been back since, No, sir, I have not, just because I haven't learned the language this yet. But my brother's out there, my mum's is out there, and I mean, I'm I definitely want to go back because those are like my roots, but majority of all my roots all came from Fresno. Dope. I wanted to start asking you, just where do you remember seeing Chef Eddie wu tang Zi, Like when was your first because I have my first recollection of when I
saw him in person. I mean seen him everywhere all the time. This might not be the first place, but like about you just remember chef pause, that's that's mine And I even remember what he was cooking. That's how crazy it Like, Yeah, because I was like because I think we see him on social medias. I think that's where you start. You know. I remember the hair. Yeah, you were always known for like the crazy hair. But we went and um, we ordered totally something different, but
I remember what you were cooking. You were making that oxtail. Oh yeah, yeah, and I didn't even order that, but that's what you were making for like another customer special. Oh yeah, side you know what I'm saying. Yeah, yeah, yeah, that's probably where I remember. I've probably seen you before then, even though for sure, yeah, we would definitely see him around on social media and stuff. But that's one of my memories of like, you know, there's that kid that we see all the
time. Yeah, and then you would even post that you did more chuff stuff for you did a teppan Yaki restaurants to right, correct, I did Teppanyaki, the Cooney Salmon, Herndon and Willow. Um yeah, I did show Pause in Chinatown and I worked at Benedictions. I never worked at any corporate so like, uh no, BJ's, no yard House, red Robin. Everything. We just all came from local eateries from Fresno. Okay, so let's talk about that. How how did you get into the whole chef
game. Well, it's a it's kind of a funny story because, um, my pops is actually a chef, very well known when he was out there in Spain, France all that stuff. So my dad really got down. Um that's where I kind of got my cooking background from. My family did just really get down into the kitchen. Um. But other than that, I didn't want to be like my pops, not like in that kind of certain way. Um. I just kind of wanted to build my own
profile and you know, create my own image. I don't want none of my dad's friends or just just be like, oh hey look at you following your dad's footsteps, how cute? Like no, bro, Like I wanted to like be my own person, you know. Like, Um, I the first time I actually got a cooking gig was when I actually got promoted. I was actually a diswasher and a buser at two Cooobies on Sean Valentine. Yeah, that was my first job out of high school during college and
all that stuff. But um that's what I did. So once I just got into it, got some money in my pocket all that stuff, and it was cool. But um, it just got to the point where I knew that was more worth than just taking out the trash and washing the dishes. Um, you know, I'm not trying to like bring that down, but I know I'm worth more than that, so pretty much, yeah, you know what I mean. So basically, when I gave myself a little pep talk, and then after that, I was like, you know what,
I'm just gonna turn on the boosters. So I was just like the first one in, last one out, did all my duties, and then I went to everyone throughout the restaurant asked them if they need any help with anything, all that stuff, just because I just wanted to get out of that environment. And then finally my boss finally took notice of all the WORKOUT was putting into and he just gave me that position. And it wasn't like I was trying to be a chef. I just he told me, it's
like, what do you want to do? Like, what's your goal in this restaurant. I just told him I just don't want to wash dishes or take out the trash, you know what I'm saying, That's all I want to do. Like, and he's like, do you want to be a tepping Yankee chef. I was like, let's go, let's run it up.
So that's how pretty much how I got my first gig. And it's kind of funny too because when me and my family moved from Spain to Fresno, my pops is actually very og and the tepping yunkie game here in Fresno. So growing up, I would see my dad all the time cooking for us all that stuff Japanese kitchen, Udia, Tokyo, steakhouse, Sakaya even
like the starbus Secura Chaya Yo. She knows all that stuff. My pops is really that dude when it came to the kitchen and flipping spatilis and all the So did he teach you all those tricks or you just learn on yourself? Just learned by myself, bro, Like I just learned by myself the volcano, Yeah, the volcano, the spatial flips, all of that stuff.
And so I wait, I think that's my question is how if there's no training, who, how are you learning these these teppanyaki or the yeah yeah, so they give you a little bit of basic training on how to like flip things and cut things and all that stuff. But the tricks kind of come into play and when you really feel comfortable of knowing how to work the special and the fork and all that stuff. But for me, I'm
a visual learner. So yeah, I'm out there, I'm active, but at the end of the day, like I sit back a little bit and I just kind of watch and analyze everything. So when I was still cleaning up dishes and all that stuff, I'll be on the tables and just watching the chefs, how they get down, how they would communicate with people and all that stuff, and I just soaking up everything and visualizing everything and how they do their own way because everyone's not the same. Everyone has their own
different flow. So it just kind of like taking pieces and parts from certain chefs and different people and just kind of like elaborating into that and trying to make it my own wave. You know what I'm saying. I'm not a chef. I'm not even close to being like a chef, but I have like, okay knife skills, and you know where I learned YouTube And honestly, that is the best place to learn things for real, because yeah,
man, like YouTube definitely helped me a lot. I mean from all I mean the chop cheese, Like, for example, that I didn't know what the chop cheese was until my business partner told me about it. And then YouTube was the one that kind of opened up that lane and kind of introducing me to what it was. And then we went out to New York and you know, we did the whole spiel. We're gonna get to the chop cheese, but I want to stick real quick one more with the Tepi Yaki
one because Tepi Yaki chefs are known for their jokes. Yeah, of course you hear, like some of the classic ones. How about for you? Did you have to make up your own? Did you copy other people? Did you have a go to move? Yeah? How did the jokes come? Honestly? Bro, Like, I always been a class clown throughout my whole life, So it's been your person It's always been my personality, just being the funny guy. But I don't know, like it's just kind of
funny as oh hey, butterfly jokes. Yeah, I mean, like, come on, guys, like I heard this plenty of times. I switched it up a little bit, but you know, I would just crack some jokes here and there and all that stuff. But for me, like it wasn't just about the tricks on my shows. It was more just communicating with the people and all that stuff, you know, actually like talk to them
as friends and good people. Like I didn't see him as tips, like Okay, I'm gonna try to get ten bucks from this person twenty bucks, Like no, Like, I'm just genuinely curious about about who you are and why you're here. And then like I kind of just implement that and just kind of joke around here and there. You know what I'm saying, all right, let's let's go from Takoomi then like where do you go next? What was the next spot to Koomi's? And then it was Kooney Sama.
And then when I went to Kooney Sama, that's when things really start to elevate. Because I'm not saying like that, but Takoomi's didn't really value what I put onto the table. I think it's because like I'm young in the game and they were kind of they're like they were so whoa, yeah, They're like whoa, you're You're you're growing a little too fast right here, like Chila bro, like you've only been doing this for a little time.
We've been doing this for years. Yeah, sometimes out of fans people for some reason know what I mean. But like, at the end of the day, I'm just bringing in business for the restaurant. Yeah, that's it, you know what I mean. I'm having fun. I think that's what it was. I was just having found at the end of the day. But like I said, like, I really appreciate the opportunity that my boss gave me, so I just really ran with it and all that stuff.
But to Koomi's didn't really value the light that was bringing into the restaurant scene. So I went to Kooney Sama. I didn't really want to do secur Chaya or like any of the ones that already has a name for it, so I went to somewhere new. So Kooney Sama was fairly new into the Teppanyaki game, so I was like, why not go over there, see what they have to offer and see what's up. And it was cool, cool vibe and went out there. They checked it out. You know,
they were digging me. So I was like, all right, cool, awesome, um, and then after that I got hired there and then after that that was just a whole game changer. That's what you made a name for yourself at that point. I definitely made a name for myself. So I would like to say shout out to Kooney Sama, my boss man everything, who gave me the opportunity to be who I was because I didn't like wearing the tall hats. Yeah, I didn't like none of that. Bro.
Like, I'm not trying to like the feed protocol, but I just wanted to be myself. So he allowed me to wear like bandannas and stuff, and like I like the Wu Tang logo and everything like that. Shout out to culture Clause, He's the one that laces me up, you know, local brands. I wanted to just represent Fresno in this kind of way, you know what I mean. Like, don't see me as just a chef cooking your food. See me as a friend that's just supporting local but
at the same time cooking fire food for you in the family. It's fair to say you're not doing the tapping yak anymore, right, no sir? All right? Um. After that stuff, the next thing I remember is you started hosting parties. Yeah, you were just around the social scene. Became your own brand. Yeah, how did that come about? Like who came up to you like, yo, we want you to host this, we want you to host that. Um honestly, So I kind of got
into the scene of like Fresno ar Hop around like two thousand fifteen. So um, during that time, I was actually living, um you know a little funny stories though, Um, we actually live in the same apartments. Um I was around like back in times and fifteen. Uh Blackstone the Knees, Yeah yeah right there, right yeah, I was right there. But I remember you walk around and take Yeah that's just like. But um,
I got into the scene around around that time. And then UM, I made like a collection of friends that uh that welcomed me into their community and um, you know it's especially um the music scene. So um, I I followed these two rappers when I first got into the scene, and they introduced me, like they invited me to my first rap shows, um events and all that stuff, and um, you know he's not here, but rest in peace, be nice to everybody. And my brother Carl Almada.
Um they're the ones that actually, um brought me in into their circle, so, which is really dope. So when I was working at Kuney Salm and I would go to the shows. I get a call one day from my boy be Nice and he's like, hey, bro, like, we're gonna be at Schumers tonight. We're actually gonna open up for Andre Nicotina. Um, do you want to come out and like hype us up? And I was all like all right, yeah, Vazel, let's do it for sure. But before that, I'm pretty sure I got into the scene when
for Shan was doing their mixtapes. So for Sean, Omar, Aura Otis and Halo, they were coming out with the Grizzly City Boys mixtape. Yeah, so they came out with the Grizzly Hop right there, Liquid Fetish, So so I was already going to ar Hap the past couple of months. We went out there because I've been falling for Shan since like high school for Shan DJ k Rich you know, and you guys will come out to like Clovis West because that's why I went. So you know, I was like
kind of like in there. So I was like, okay, like how can I like be part of the scene right here, you know what I'm saying. So, um, Grizzly Hop came about ar Hap, and um, there are a couple of times when um, you know they would allow me on stage. It was really dope and uh you know, uh you know, big shout out to like Fash and the Girds of CD team for allowing me to be on stage with them, because they could have been like no, like get this cornea s fool out of stage or like what are
you doing? Bro? But they welcome me in and they allowed me to be a part of that energy that they're providing, so which has been really dope. And uh, you know, me and Notice talked about it till this day and he's like, Bro, like you were the You were the show that night, Like you were that energy. You brought it to the table, bro, Like that's what we needed, you know what I mean? Like you were like a young light that we needed because we've been in
the game for so long. Here it comes someone new, someone fresh that comes on stage and we wanted that too. We wanted you to shine like that because we want people to know that there's more talent coming up the wave in Fresno. Something that always interests me just when I talk about because him and I we suffer from anxiety and we're more on the shy in and when we got to get on stage. We get on stage and we do our
thing. But you have like that no fear and something that. Yeah, that's something that always interests me is where where do you think that comes from? This no fear in front of thousands? I mean the latest one was the Smokeout. Yeah, you hosted it and you were killing it. You had the crowd in the palm of your hand. And where does this no fear personality did you do like performances in front of your family and stuff like that. Was that a thing or you just always had that? I did,
but then I even that gave me anxiety. You were probably scarred from that. That's why where do you think that comes from? Um? Honestly, it would just um for me. It's just like having those opportunities just like damn you you would you want me to rock the crowd? Like that's really dope. Like I appreciate that opportunity, so like I'm gonna do my job at the end of day. It's like, yeah, having fun.
But then at the same time, like I don't know, you know, it just at first that that no fear, like the first Smokeout was an example just because like, um, I've always been on the stage for years, years and years and years and and all that stuff, and I just love to enjoy myself. And obviously when I enjoy myself, people will give me feedback. I'm like, that's crazy, because like, I'm not putting a front, I'm not doing a job. I'm just having fun. I'm
just enjoying life, you know what I'm saying. I'm just being me. So like it's cool that people allow me to be who I am and to be on stage and just rock out, you know what I mean. Because at the name, I'm just having fun. And then if I'm having fun, I hope you guys are having fun too, you know what I mean. That's what it is. That's all we need to do, just that. We need to have fun, just fun. It's all work for us.
We're like all nervous. Um. All right, So we get fast forward to your new venture and it's super growing, super fast, and it's this my guy market, correct, And um, my guy market is not actually a market place, right, It's it's can you explain this whole my guy market. It's basically a virtual market or a virtual bodega, all in your phone. So everything like a ghost kitchen kind of correct, So we do the ghost kitchen concept. It's not a storefront, it's not a brick
and mortar. We're just walking in order. We highly advise people to download our app that might got market app and do the ordering from there because obviously it's it's just a more convenient way for you and for me. So pretty much we do everything through online all that stuff. So, yeah, we are a virtual market. We provide New York style sandwiches, but not just that. We have like drinks that come from different origins all over the world,
different chips. At the same time, we are convenience markets, so we supply things as papers, lighters, exeterant, do rags, condoms, toilet paper when things get serious, you know what I'm saying, shop cheese, you know what I mean. And yeah, I mean books too as well and all that stuff. So when you order on the app, you can you go physically pick it up or somebody delivering it. Either word.
You could either do pickup or you could do delivery. You know, if you feel a little lazy, you don't want to go out, especially like right now too, it's gonna hit the nineties, summer's coming in hot So I highly advise you guys just do delivery. You guys don't like the sun or not, if you want to come through tap in, chop it up with me for a little bit. You know, I would love that. Yeah, where's this location? Because I know I see you do videos on
your Instagram and it's this corner. Correct where it's It's in between downtown Fresno and Tower District. The main streets is basically Belmont and Roosevelt. That's running between Belmont and Broadway and Belmont and Palm, So Belmont and Roosevelt, and then there's there's that market there right there. Yeah it's so there's Gayway Market, so shout out to my shout out to my og is that Gayway Market as well, But that's not my guy market. So it is kind of
a little confusion a little bit. But um, we are a cross street from Gayway Market. The kitchen that you're at that you're making all this stuff, what's that building? So the building that I'm cooking off is called a commissaries. So a commissary is a shared kitchen where multiple businesses just go into this kitchen and like food trucks. So I have places like a El Macho Taco. Um, he's okay, I claiming West and we have a LaYaka
vegan Mexican food. They're actually gonna get a spot in bit wise on South Stadium, but we all work in the same building. Would just prep our foods there and all that stuff. But for me, it's people just pull up to the kitchen rather than me going out to a pop up or you know, so this would be a lot of people's base and then they go pretty much, Yeah, pretty much, people just go and prep their food out there and then when they're ready to go out, they go. Is
there a schedule? Is there's like I'm here at from this time to this time? Yeah, there is, But I mean I've been there for about a year and we have a lot of people come and go try out what they want to do, but then a lot of them like go further down the road. But um, I mean, there ain't no my schedule. I'm there Tuesday through Saturday from basically nine to six seven o'clock. So obviously
I've been following you watching this thing. Gross. Another thing you do that I want to know how this is happening, is you make these videos of you prepping the food, would people ordering it, and you'll just throw cash in the bag, some air pods and prizes. Where is this coming from? Like where are you getting these prizes to give randomly to like winners? Basically, Um, yeah, so that I don't know, Like, um, I mean, I gotta I gotta give I gotta give my niece a
shout out because she was the main inspiration for this. But I mean, my business partner was just chilling and my niece, her name's Zoe Sanchez shouts to Zoe, I love you. I just want to let you know that. But um, she would watch mister Beees. So if you guys don't know who mister Bess, he's just basically this dude who just gives out money, just gives out prizes and all that stuff, and that's just plain and simple. So my business partner was the one that kind of put two and
two together and he kind of told me. He was all like, hey, bro, I know this sounds crazy, but I feel like we should give cash to our customers. And I'm all like, bro, what are you talking about? Bro? Like I don't even pay myself, Like what do you expect me to put a hundred bucks in the bag while I'm over here working my ass off, you know what I'm saying. But I, you know, I kind of thought of it at first, but you know, I was like, you know what, for whatever, let's do it.
Let's go for it, like I'm all in. So we we did it. We did a photo. We had like maybe like five hundred and ones something like that, so it was in a nice little stack. We took a picture of it, We did like a little video National Boom just call like WiFi. And then literally that next day when we were explaining that we're gonna give money in the bags, business was booming. It was insane,
like business was good. But once we actually introduced that we were gonna give away prizes and all that stuff, because yeah, we could give away food and discount codes and all that stuff too, but something about money just kind of just sparks people's interests. So we did it, and we we did like a little video of the person. I got it, and it was just the reaction when I get that person like one hundred bucks and she
was with her she was with her son in the car. Yeah yeah, and it was like the most beautiful thing, you know, what I mean. But she was actually someone that actually to put on my gut market along the roads. But then this time she just came through and it wasn't like I chose her have everyone. It was just like I felt good. So like business was going crazy, and I was like, all right, cool, I feel good, Like I'm I'm ready to give someone, you know,
this cash. So we just threw it in the bag, give it to the order and all that stuff, and then Nick, you know, we gave it to her and then I was like, okay, so just can you guys kind of like let the people know what you got in the bag, just kind of like see he's okay cool. And then so she has her son just opening the bag, tearing it up, going crazy and all that stuff. And he's like, okay, we got a couple of
sandwiches and we got some chips. Yeah I think you were like yeah yeah, and he's like yo, yo, keep looking at there's something in there too. It's like, what's in there? Another bag of chips. I'm like yeah, something like that. And then he nick, you know, a little man. He just grabs both of the stacks. He's all like he was just flipping out yo. And the mom was just like going crazy
too. She's like what, oh my gosh. And it was that reaction right there was just you know everything that that literally made my whole day, you know what I mean. And it was just a beautiful thing to see. You know, one hundred bucks is not much to some people, but it's a lot to other people, you know, people that are going through
it. So like, I was just glad that I was able to bless someone to make sure they can actually, like you know, use that into their benefit, whether it's like paying for the bills or getting food for them or gas, whatever it is. But they were just happy at the end of the day. And that's what kind of sparked that interest to keep it going. This is a reason why I like chef Eddie Tangzi. The way
he works. I feel like it's energy, love, like positivity. It's it's that thing that we always say when you when you're working but you're not doing it for the money. Yeah, Like that's how I feel about you. You brought up, mister beast. Let's let's go to this thing that that's going viral, sort of viral in the city right now. You posted some some similarity of Beast is doing because he did a birthday post, yeah, giving aways some money, right, yeah, so you you kind of
made the same kind of picture with you in it. And what can you explain that? You say something about you guys are not gonna win the money, but you ever, I'm going to give away. It's kind of funny though, because like there were so much people here and you know, I'm not knocking on anyone, if you know, I mean, I totally believe mister Beast is gonna give away money to people. You know, you're one out of like ten million people that are going to actually figure out and see
if you're gonna win or not. But but you're doing something locally pretty much in a local scene, Like you know what, it's not ten thousand dollars, but it's something. So let's kind of have fun with it with the air pads and the iPads and all that stuff. And you probably won't win that one, but if you do, I'm totally happy for you. I love that for you. But if you don't, don't worry, because you actually might win this giveaway more than the mister Beast way. You know what
I'm saying. Now, do you do a lot of these. Where do they follow in case they want to enter like the next one? What do people have to do? Um? Just tapping with us on our social media mic guy Market, Twitter, Instagram. We haven't made a TikTok yet. I know we're slacking on that one right there, but um, we're doing our best that we can do. We have our own app, the mic gaut Market app, and that just gives you all the info, the promo,
everything that we're doing. You know, if you're tapped into our mic gaut market community, you get like text messages from us and sometimes we give away things from there. And if you are tapped in through our app, then you have a better chance of actually winning these giveaways just because you took some part of your time to actually download that app on your phone and actually
use it to support us, you know what I mean. So I want to make sure to do my best to support my own way and giving back to our community. Dope, I'm ready for the We save the best for last, Jezoe. Yeah, I'm ready to try the sandwich Man this whole time. Um again, chev Eddy Akutangs explain what the whole my guide market thing is, But it specializes in Yeah, because I'm new to this chop cheese sandwiches. Um, he brought us a few, but we should try
the classic. This is the classic chop cheese right, So, um, we specialize in New York style sandwiches. The chop cheese is a sandwich you can only get in New York City. So I want to be able to bring that culture here to Fresno for our people, because a lot of our people are not willing to go out on travel outside of California, So why not bring different cultures over here so they can try them out and hopefully one
day. And for me it's like if you try one of my sandwiches, I hope it'll sparking interest and actually going into New York and actually trying to chop cheese out there, you know what I mean. And for me it's
like I can't really provide something that I never tried before. So I actually went out to New York and we actually mobbed out in like twenty degree with it, and I was rocking nothing but like Fresno gear where my freendsens stay started Jackie, And what I'm saying like how to come through with all friends? No, just let how to let the New Yorkers know, like, well, we're representing all that stuff. But uh so I'm familiar with chop cheese, and I was like telling Jizo about it. Jizo is saying,
like, I am not. He wasn't familiar with it. So I'm excited for Jis. But here here's a side note that you probably don't know, because I know you're a busy guy, sir, But um, I recently recently lost seventy over seventy pounds. Um by grass look great by being on Keto. So if you know Keto, I'm not. I don't eat carves. I don't eat sugar, so obviously this has carves with the bread. But I don't give a fuck. Let's go. Let's go. Um.
I already lost over seventies so this is not gonna hurt. That's a handclap right there, man. I love that right there bottom on the podcast, Sir, you're gonna try the chop cheese right now, my guy, market chop cheese. Go. Oh, that's a bite right there. That's a bite, my guy. Man. This is better than the cheeseburger. Yeah. I made that with love. I had to make sure I had my workers like working all day by, like, you know what, I'm gonna make this one right here. I'm a fan. I always say, has
the bread has to be good. If the bread is not good, and then I don't even care about the insides. We got the we actually got the bread locally source Max's Bakery. Wow, sir, so make sure thank you. Hey, you heard it here first. You know how some people they'll say, oh, you know, there are guests, so let's let's let's give him like a good review. No, this is a real review. This is amazing. Yes, this is amazing. You guys are in
the classic right now. And there's two other sandwiches. We have the Chopped Smoke and then we have the Butyani Hunt. So the Bani Hunt is our recently new sandwich and that's Philippino inspired. Um. We had Tosino spam with a Hunt spicy but banana ketchup. And then the chopped Smoke is a Pop Smoke inspired so um. That one's more with the bacon with chop cherry peppers in there. Wow. Man, I can't wait for that one. So
we're good. We're gonna be good for dinner tonight right now. Bro, we we're so happy that we finally got to chop it up with you. No pun intended. But again, you guys can follow his socials. I'll let them know once again. You know what it is, man boy with Tangsy. We're out here on the block. You know what I mean, being ninety five, we're here with John Magic and Young Jizzy. You know
what I'm saying. But you can find me on the block on Belmono, Roosevelt, my guy market, Twitter, social Media, Instagram, Facebook, you name it. You know we at with it. We always outside. You feel me chopping it up on the block. You heard me. Come find us out, download the app, get your fixed. You never know you're gonna get a good sandwich. You might get some stack of cash. You know what I'm saying. Because we gotta make it rain out here.
This is a must. This. You have to try this. If you're listening to the podcast, go find them on social and go get yourself one of these nowns, which is amazing. Let's end it with this. The podcast is called this could Get Me Fired? Have you ever gone fired? Ever? Uh? No? But I was close? Why was it closed? What was the story there? Uh? We might have ended on that
has something to do with either naked women. It ended up with a Lie Hennessy and the system with the with the you know, tepping Yaki kind of thing. We appreciate you, bro. Yeah man, this could give me fire. Podcast. Appreciate y'all. Thank you,