We talk about two new restaurants in Seattle, the Seattle Times review of Carrelo and transition from Little Uncle to Taurus Ox.  David tries his first White Claw.  We book club about Agota Kristof, The Notebook, The Proof and The Third Lie.

Kalen and David catch up and talk about popup sandwiches, recent closure of West City Sardine Kitchen, impossibilities of finding a dish washer, possible cafe space, calling out and cooking show ideas.

Kalen and David discuss the recent layoffs at ChefSteps.  David gets flashed while parking.  And we talk about 42 Grams, a restaurant documentary on Netflix.

Sarah Trickler aka Cat Child joins David for a talk about fantasy photography, art and modeling.

Elli and Jarrett of Elli-vated Goods join David for a conversation about how they started, the health and wellness space, and where they are heading.

Astro Domina joins David and Kalen to talk about being a dominatrix, YouTube creator, dungeon owner, cam girl, etc. in today's world.  We discuss how and why she got started, where she is heading and overall what dominating men for money is like.

Kalen and David catch up.  Kalen talks about his experience at the Beecher's Mac and Cheese extravaganza.  Gun ownership. Carrying a knife. Free time. Greatness, ownership, and slaving.

Ryan Calkins, Port of Seattle Commissioner, jumps on to discuss how he started, the environment, his responsibilities, and Seattle politics. This is a deep and dense conversation that covers a whole host of perinate subject matters affecting Seattle and this country. Climate change. Taxation, equity and inclusion.

Talk restaurant concepts.  Dining expectations.  Restaurateurs and franchises. Excitement.  Branding.  Dave's food.  Funding and systems.  Popups and brick/mortars.  Customer's social contract.  Cheese Cake Factory.  Building systems.  Practicality.  Financing.

We get into the meat of veterinary/restaurant business; financing, massive debt, tools of success, paying yourself, gambling, sub-contractors, banks responsibilities to business, restaurant failures, and investors. We conclude with questioning why there isn't more institutional lenders for restaurants and for chefs.