 Know what it is, baby, VS Tacos in the building. This is Startup Storefront. Between all the Mexican restaurants, food trucks, and street vendors, Los Angeles is the place to be when it comes to getting authentic, mouth-watering tacos. Thus, winning the award for the best tacos in LA is quite the feat. VS Tacos did the unthinkable. They were crowned as the best tacos in LA two years in a row. These back-to-back champions served their tacos on a handmade blue corn tortillas with guac that never cost extra and a drizzle of their family salsa. These will blow your mind. This week on the podcast, we're speaking with Victor Villa, the founder of VS Tacos, and how he got to start throwing house parties in high school, why he wants VS Tacos to be the in-and-out of taco franchises, and how life is easy, but people make it harder than it has to be. And on that note... Hey, you know what this, baby, it's not gonna be in the building. All right, welcome to the podcast on today's show. Vic, legend, two-time champ from VS Tacos. Tell us a little bit about how you got started, man. It all started off as an idea. I have a lot of ideas, and this one was an attainable idea. So I've always worked in restaurants and stuff like that. And I've always been an entrepreneur since I was like 13. But it even goes back to when I was like nine, pulling weeds for the senior sinists and ladies that lived across the street, get paid $5 and a can of Coca-Cola for pulling your weeds out there in 102-degree weather for like two hours. But that showed me that you gotta work for what you want. And you can hustle for sure. But VS Tacos started off as an idea. I wanted to own some taquerias and taco stands. And I have a bunch of business ideas on my chalk wall and my apartment. And I was tired of working for someone else. So I looked at the wall and I said, let's get to it, you know? And then I decided I had a couple thousand dollars that I really had much, but I had enough to buy a grill, a canopy, a couple of tables. The first round of meat, some vegetables, and I got to work. Where was your first setup? The first setup was in the front yard of my grandma's house in Highland Park on Avenue 50 in Lincoln. That was November 2nd, 2018. And then I quit my job probably two weeks after that. What were you doing? What was your job? I was working at a fine dining restaurant right there in downtown LA. I took the leap of faith. I was getting paid really well, but I wanted more for myself. You know, I had my own business, something that passes down to my kids or to my daughter. Did you have kids? Did you have a daughter at the time? How old was she then? She was one. Did having her change your whole view of this? Sort of. I say sort of because it's yes and no. No, because I've always been an entrepreneur. I've always wanted to own my business, own businesses. But yes, because when she was born, I needed to do it at that time. I had the urgency there all of a sudden. So I quit my job, took the leap of faith, started via stucco's, and the first year it was challenging. Just like opening any business, the first year it could be a challenge or it usually is. They say like restaurants and are the number one family business. And I see why. But I'm glad I started the way I did, which was like on the street as a pop-up because that first year it was challenging. But I slowly but surely started getting traction, getting customers, and building my brand. So now we're about three years in and we're getting ready to open up our first restaurant. And if you look at our Instagram, you see the lines of people that we have coming to dine with us. Yeah, it's incredible. So just Saturday we had a line of like 100 people. Yesterday on a Tuesday, we had a line of like 50 people. So we keep on going. So you start in a front yard, how do you get the word out? Like I'm assuming your neighborhood shows up just because you're familiar with them. But like beyond that, are you relying on word of mouth? Are you pushing the socials pretty hard? Like what's your strategy there? So I mean, I started the Instagram on the first day. But like I said, I've always been an entrepreneur before I started selling tacos. I was throwing parties. So I threw my first party at the age of 13 in my grandma's house in Atwater Village. So that was for my 13th birthday. I was a ninth grade, I think. You charged a cover? What kind of party was it? Yeah, you get a plan, didn't you? Yeah, never get in there, never get in there. So I told my parents like, are they asking me what do you want for a birthday? I said, no, I don't want much. Just maybe pay for a DJ. At the time, like KISS FM, you know how they would do like gas giveaways. Sure. A DJ that I met at one of those gas giveaways, his name was DJ Tremendous. I met him when I was like 11. I told him my sister was having a Quintanilla in about a year. Would love for you to come DJ. He DJed and my sister's Quintanilla and then that's how we build the relationship. So I told him, all I want is DJ Tremendous. Shout out DJ Tremendous wherever you are. That's awesome. We'll tag them. Yeah, I don't know where his Instagram is. But yeah, they said, okay, we'll do that for you. And I said, okay, stay less. So then I went to Kinko's. My buddy DJ C, he made the flyer. And then I went to Kinko's. I printed one flyer on a card stock, but like 16 of them. So I cut them by hand and then I went everywhere and then I passed them out. So I went to, you know, the E-Rock area, Highland Park area, everywhere. And I just passed out flyers. And then girls were $1 and guys were $2, right? Which is nothing. This is like 16 years ago. Right. Did you have drinks? You know what? You were 13. I was 13. I was 13. But you know what? There's a way. I didn't personally have the drinks, but you know there's a bunch of drinks. I didn't sell any at the time. But sure enough, some hot. And then night I ended up pretty wasted. Did you put on the card that this is a 13 year old's birthday party? No, I just called Victor's birthday bash part one. Wow. Yeah, Victor's birthday bash. What was the age range of people that showed up? I'd say probably anywhere from like 13 to like 22. What did your family say? I mean, Or did they know? Or they like, ah, this is what he does. Well, at the time they didn't know that that's what I did because I didn't even know. That's what I did. That was my first one. But it was such a success that I knew I had something going on. At the end of the night, I had like $500 in my pocket. That's awesome. As a 13 year old's kid. That's a good story. So I continued it. I joined forces with some of my buddies who were also throwing parties. And then we took over the party scene in the Northeast area. And pretty much every week for like, I don't know, six years we would throw parties. So growing up at like, let's say when I was 16, we threw a warehouse party. I invested like $3,000. At the age of 16, left with $6,000. That's awesome. And one night I made $3,000 as a six year old's kid. That's a lot of money for a 16 year old. It really is. I knew that wouldn't last forever. At least that style. Where did you get that from? Did you learn that? The hustle? Yeah. Did you see that? Did you have someone in your family? When I was a kid, probably like 11 years old, I'd go downtown and lay. And be like, Oye, Daniel, ¿Cuánto para esta camisa algo? How much for the shirt? She'll say, 15. I'll say, solo tengo 10, right? I only have 10 bucks. And then it was my strategy. And then be like, perdón, niño, no lo puedo vender. So then I would pretend to walk away slowly or I would walk away slowly. Okay, okay, man, man. So it's kind of the hustle. You know, the hustle has always been there. So I threw parties for a lot of long time in my life. So that's why in my area, I was kind of known as that guy who threw parties. So once that guy who threw parties started selling tacos, they're like, oh, now he sells tacos, I guess. But a lot of people that would probably be embarrassed, but I've never raised them. You think so? Yeah, maybe. You know, a lot of people, I think people care too much about what other people think about them. Yeah, I think that's true. For me, I really don't give a fuck about what anybody thinks about me, because I'm always gonna be goofy. I'm always gonna be funny, but I'm always gonna be about my business. And I'm always gonna try to make something out of nothing. Make a dollar out of 15 cents. What I love about you, and I think the thing I connected with, and I think the thing that people should really pay attention to is if you haven't followed BS Tacos do that, because there's so many entrepreneurs who aren't unapologetically them. And it bothers me. And they'll be at any level of success. So they'll be at zero or they'll have raised like $400 million. It doesn't matter where they are. It's just like, it's this thing where they feel weird to just lean into who they are. And with you, it's like, people get it. Like you're as authentic as it gets, right? You're on your Instagram, people know it. Your hype, you're building the engine. Your commitment to the brand is there. And it resonates. At some point people go, oh, this motherfucker is crazy, but like let's get on board. If he's excited, maybe there's something I should be excited about too. And that honesty is huge. Like to me, it's everything. That level of commitment is fucking everything. You know, I have to agree with you. It's like, I put my hand to my business and I think people see that and people love it. It's not only our food. Our food's amazing. I think if I wasn't the leader of this company, I think VS Tacos will still be successful. Because of the product itself, you mean? Product itself is just, it's the best. That's why we won Best Tacos in a late two years in a row. Like it's the real deal. There's, you know, I go to other places and I go to my competition and I take a bite of the food and part of me wants to be like, damn, this taco's even better than mine, but you know, I still haven't found that one. So, and it's not only like in the LA area. It's like, if I go to Mexico or if I go here, it's like, I just think our quality is unmatched from our meat to like the salsas to our own style of our own taco. You know, if you look at our taco, you know it's a VS taco. I call it a hood pattern because I try to get a pattern on it, but it didn't really work in my favor. So I just call it a hood pattern because everyone knows what our food is. You know, that's our taco. How big is your team today? How many locations will you do in a weekend? So, you know, sometimes we haven't done two, but I'm just focusing on one for now. Because I'm trying to build the restaurant. I don't want the quality to go down anywhere. Yeah, let's talk about that. So you figure out the game of like making tacos, setting up shop, having a team, now you're managing, delegating, you're making money, you're seeing how it's going and now you want to flip it to literally buying a building or owning your own place, getting a lease. And so what has that journey been like for you as you're in it right now? Oh man. Because it's like almost like a new sport, right? It's a different game. It is a different game, but it's like one that we've kind of been playing in. Like I said, we've had this like apartment thing, right? The bodega, I kind of like it as a restaurant without the benefits of a restaurant. Like the cost, it's there. But I think the main challenge I find myself in right now is the area that I want my restaurant in. There's no restaurants available. So there's like raw space. And the biggest challenge is the capital, right? Like in order to make a space that's not a restaurant, does it have like grease trap or none of that? You're literally gonna have to build it out and somehow. It takes like anywhere from like six to nine months, depending on who you choose. I think that's the biggest one because there is a bunch of other restaurants like over here or over here or over here, but that's not what I want. I know exactly what I want and I know where I want it. So I'm working with my realtor right now to try to figure that out. Yeah, what does it look like in your head? What does the restaurant look like? Is it to go? Is it sit down? It's to go. Is it cocktails? Yeah, it's to go. It's not like a sit down restaurant. We come take your order. That's not what I want. At least for the first one. Maybe we'll get there down the line, but I just wanna kind of get people in, get people out. Kind of how we're doing it right now. And the hard part for you is to build out that kitchen is like 800,000 to a million dollars depending on all the stuff you want to have. No, I'll say like 150,000 to two. 150,000? Yeah, to two. It's not that big, that's why. Yeah, sure. Yeah. Yeah, sure. Yeah, not 800. I think just hiring the architect and getting that, that's the problem. So you gotta hire an architect. You gotta go through city approvals. Yeah, yeah, I've been talking to different people. That's gonna take you six months, just that. Yeah, the rent for six months, but I mean maybe they'll. They'll help you out. I mean the landlord should give you some sort of allowance. We signed like a 10-year lease. Yeah. Great. Is that what you're looking to do? Yeah, like a 10-year lease, you know? Yeah. It makes sense to do that. If I'm gonna invest this much money into the building and I'm making it home, then I want it to be home for a while. So how do you approach that? Let's just pretend that that number is 250,000. Let's just pretend. So then you want to go raise capital. So let's predict the future. So the future, you have a signed lease. You're doing it. So the only path to doing it is if there's nothing that's a restaurant, you have to sign a lease, cool, and you have to build it, cool. And then you have to learn a new game which is like raising, you know. Raising capital. Pretty good amount of money. Yeah. What are your thoughts on that? How do you go about doing that? So right now, I mean, we probably have like half of that. Sure. So it's like finding the other half. Yeah. Finding that first half was a mission. Right. But we got it done. So I mean, we'll get that other half done too. I guess the way I'll do it is probably like raise money. Sell a lot of like merchandise. Merchandise has helped and we do a really good job of doing that. And you know what I might do too? Like open up another pop up. So I have like two streams of income coming in. That way we can generate more capital and use it like towards investments. I don't want to sell my company. That's what, you know what I mean? A lot of people, like just this year, probably like 10, 15 investors have reached out to us. What do they want to do? They want to buy your brand? They want to invest. They want to own a piece of Villas Tacos but that's what I say. I say like Villas Tacos is not for sale. At least this business isn't. You know, I have a couple other ideas. That I think are just going to be as successful as Villas Tacos. And that, you know, we can start from the, we can start together and you want to invest and maybe I can sell you a piece of my, a piece of the pie from that one. So you want to own it all forever? I want to own it all forever. I mean, you can do a lot of things. I mean, you can do like Kickstarter, right? Which is basically free. You'd crush that. We funder, you'd crush that. Because a lot of that is just you being president. There's like Indiegogo, right? What's that? Indiegogo. Yeah, Indiegogo. Yeah, Indiegogo. You can do it. I know a bunch of people are like, like all the time, pretty much. I mean, I never stop. I never stop. But that's another thing that people are like, oh, you need to find a social media manager or you need to do this. But like, I think that's really been part of our success formula. That's what you do. Yeah, that's what I do. Like I could delegate, you know, some of the other stuff I do, like carrying 10, 15 boxes on the second floor to like my prep lady or whatever. But like the real building relationships? Yeah. I do that. Yeah, people connect with you. And yeah, they do. They really do like knowing that it's me on the other side or whatever. Yeah. During the pandemic, you know, we switched from like street pop-up, street vendor, and we went back, we went back to our roots and instead of popping up in the front yard of Montgomery's house, we popped up in the back. But we didn't pop up for the public. It was only pre-orders. I don't know if you know about that. So it was only pre-orders. Tuesday at noon, we were to take orders for Friday, Saturday and Sunday. How would you take them on Instagram or what would you? On Instagram. Oh, wow. So I called it the VS Talks. So you had like drops. Yeah. Yeah. And it was like a supreme job, bro. That's awesome. Like one time, we sold out in 30 seconds for the weekend. Like 200 orders in 30 seconds. And then for like two months straight, we sold out in one minute. But that's how, like I feel, even though a lot of people probably couldn't get in and they felt some sort of way, for those 200 people, I made sure to like knock it out of the fucking park, dude. As soon as they would send their order, I would send them the confirmation, pick up time. So there's a five minute window. From three to nine, there's five minutes. You got five minutes and pretty much people were around time every single time. And that's what I think though. I knew this. I knew that people were stuck inside their homes. Bars were closed. Theme parks were closed. There's pretty much wasn't anything to do. Besides go to work or work from home or go to the store and back. So people still wanted to like have fun feel sense of connection to community, to company, to business. I don't know. So I took that as like my chance. So as soon as they would send their order, I would send them the confirmation and then they would send their payment confirmation and then I'll send them like a thank you message. Like thank you so much for your support. We look forward to serving you soon. Boom. They would come, they would pick up their order and then I'll still go out of my way and text them like, we hope you enjoyed everything. Thank you so much for dining with us. Thank you for allowing us to serve you. Welcome to the team is what I would say if it was their first time. And dude, there was some people that would order every single week because it was like an adrenaline rush. I think they would pull up to the corner in their car on the pickup designated pickup zone and then we would run, literally run the food to their car, give it to them in there. Thank you so much. And then run back and then run, boom, boom, boom. It was a system, dude. I mean, you're going several steps above the average delivery app. You know, when I order something on one of those, I'm not getting a personalized message from the shop owner. I'm not getting a thank you or a follow up or anything that you really are establishing a connection to your clientele. Definitely. I mean, now that we don't do that system, like let's say on Saturday, when we had the line of 100 people, I went and go thank everybody personally, like give me some, give me some, give me some. Thank you guys for being here. Thank you for coming. Thank you, thank you. So I know that like building relationships, building that brand identity, building that sense of connection, that's what really like makes a company, I think, more successful than they would normally be. Do you view that as the hard part as you scale and so as you go from like one location to maybe five, right, so let's pretend you get this Highland Park, we're in the future now, 2025. You got five, 10, 20, 30 locations. It's challenging, right? It would. To kind of keep, like you can't be everywhere. I mean, you kind of can. I think social media allows that. Yeah. It's like your presence is still felt, but. So I think, like let's say when we were popping up at Benning Point Highland Park, like people would go to Benning Point and I'm like, oh, I thought you were going to be there. Like I want to really. Like you personally or like? Yeah, yeah, yeah, yeah, that's fine. Like, oh, like, or they would, they would hit me up on, on the weekends. Like, where are you going to be at? Okay. But I think, you know, with Instagram and like with social media, I'll still be like there, you know? Cause I'm not afraid to like record myself or post a funny video or a thank you message to everybody. Like I've done a bunch of those on my Instagram. Like, you know, we had a crazy weekend. Thank you guys for showing up. We're back this Tuesday, Friday, Saturday and Sunday. We look forward to serving you or when we're coming out with the new shirt. And by the way, like we're going to be releasing this on Tuesday. So I think, you know, as, as we grow, I would still probably be doing the social media. Yeah. And still doing videos, you know? Yeah. Don't change what, what's already working. When you win the LA taco competition, do you win anything? Or do you see this massive spike? You win a trophy? You win a trophy. Yeah. I saw that. Sometimes I think bragging rights is worth more than money. Do you see like a spike in either Instagram follows or interactions or all of a sudden? I would say yes and no. Cause even before like the competition, you know, we're growing and we had a fat line. And after, I mean, we had a fat line too. So it's like, and even before the second, the second one, we had probably the longest line I've ever seen. And then after we've had the longest line I've ever seen. So it's like, yes and no. I think our food is just like, it's a word of mouth. The way I like to explain it, the way I tell people is like, you have a good experience somewhere, chances are you'll tell three to four people. You have a bad experience somewhere, probably tell five, six people. You have a great experience somewhere, probably tell like seven to eight people. Now, if you have an amazing experience somewhere, from the food to like the hospitality, chances are you won't stop talking about it. And I think that's what VS Tacos is. It's like a great experience. We have music playing, the vibes are up, but then you try the food and you're like, okay, I know why they won. I know why, you know they're the champions in LA. So our food is something special. Are there any Tacos you like besides your own? Like if you're, are there any other like companies that you're like, oh, they're doing pretty good stuff? Yeah, yeah, yeah. They're all pretty good. All of them that I made that list? Yeah. I'd say not one is like Nasty Taco, although I probably had one that I would never go back. Share it so that we don't make that mistake. Nah, I wouldn't, I wouldn't do that. When Taco Manage comes, I'm very competitive. I don't like to lose. That's business. That's what business is. Yeah, definitely. Business is doggy dog and I'm a fucking people, baby. Yeah, you sink or swim. Do you ever like experiment with different things? Like will you release a certain taco during a certain time or like a new? No, I have. During like LAN, I would, I did a shrimp taco before, but not really. I keep my menu kind of chill. I just love the drop idea. Like the whole like, like when food, there's a couple of people that I do it really well. Carlos Market, this guy, he just pops up out of a little restaurant on Sunset and he like, similar concept to what you were talking about. There's 20 once they go, that's it. But the sandwich is like the best shit ever. Like it is like life changing. He does it only like Tuesday, Wednesday. Like it's literally, it's not every day. It's never the weekend. It's like middle of the week. But the sandwiches are like, like you get your order in quick type of thing and then you pick it up. I just love the concept of like, I look at that as a creative. For someone to be doing something you see in fashion, in food, that's epic. And then I think about like collaborations too. It's like, can you collab with like a different meat provider? Like a vegan, like daring food, as an example, can you collab? And then now all of a sudden you're both, like it's new territory. It's never happened before, right? And so now all of a sudden it's like, you can pop up at Benny Boy, that's a street level collab. Like that's a collab. Then you have like daring chicken for like a vegan taco. That's another collab. And everyone's just basically benefiting off of each other's following or whatever. I just love that because it's new. It's, there's, I've never, at least in my life, I've never seen that happen before. And then everyone promotes it. They're all promoting each other. Yeah, I plan on, I plan on collabing with a couple of people. You know, first to me is like, if I like you. Well, I mean, I like everybody, you know, but like your food and like company or whatever. So I plan on doing a couple of collabs soon. I just haven't, to be honest with you, we've been so busy. What does next year look like for you? So it's summer next year. Is Highland Park open? Yeah, Highland Park's open for sure. I'm very like goal oriented. Totally, yeah. Tell me about what's on your list. Yeah, what's on your chalkboard? Yeah, it's just getting, getting the restaurant open, this one restaurant open. So as soon as I start with that one, it's like I'm ready for another one. Obviously there's gonna be like new challenges and so, but I feel like I'm ready for them. I don't think anything's harder than like selling our type of food like in the street. So let's say Friday, Saturday, and Sunday. We're selling probably like a thousand tacos, maybe more. And just for that amount of meat, for that amount of masa, for that amount of cheese, that amount of everything's salsa's. It's like, it's crazy going back and forth. When I say I don't think anything's harder is because, you know, when you have a restaurant, everything gets delivered there. You do the prep there. You do the cleaning there. You do the, everything's done there. So you just, you set up or everything's set up already. You don't have to set anything up. You just go maybe an hour before service. You get your stuff ready. You open the doors, you close doors. You rinse down, wash your dishes. But like for a pop, it's so much more than that dude. Coolers. I saw your whole team set up. Oh my gosh. It's like, that's amazing. That's a lot. We're bringing the heat, bro. We're bringing the noise. Like we're not there to sell out. You know, a lot of vendors there, they don't mind selling out right there. They just bring like, I don't know, I'd say like the bare minimum. I'm so glad you said that because it pisses me off. So as like, like literally. Oh wow, we sold out in like three hours. I thank you guys for coming. I'm like you're dumb. I'm like, you're dumb. I'm like, do you know how dumb you sound? Yeah. I'm like, do you know how dumb you are? I don't really believe in sound. If I have the capacity. That's literally the right add. It literally, I can't tell you. Like we opened up Border X in the city of Bell. We had three food trucks confirmed, two canceled day of, Vicho shows up. I'm like, get a second truck now. They literally went through three trucks that whole day. I mean, they crushed. The fact that people canceled was shocking to me. Like it's a grand opening, right? And then at Benny Boy, same thing. I'm like, Chelsea, tell everyone there to triple up for like the week, for the week. And then they had this barbecue place, which was, I mean fire, food is incredible. They sold out. And I'm like, why are you doing that? Like I went to talk to him like, don't do that. He's like, I underestimated it. I'm like, why would you do that? I'm like, look at this, look around. This is not, we're not messing around. I'm not messing around Chelsea. No one's messing around here. You should be ashamed of your, like I was really like fucking pissed. Cause it really bothers me. It also takes back from the experience. Now you have customers and like, I don't think that's cool. Like I don't think selling out when I can smell the food is cool. Selling out in fashion, cool. Selling out when I can smell the food and I can see the owner. I think it's more, it's more like, dude, you can make more money. Like why are we doing that? Yeah, you left that on the table. So for me, like, dude, we're going through a bunch of meat. Like in one weekend, we'll probably go through like 500 pounds, right? That's crazy. It's crazy. It's ridiculous. So I'm saying like, we bring the noise wherever we go. So even on like, in front of a black party right there in Highland Park, we're bringing the noise. That's why when we have 500 people, when we're serving 500 people, we have like six, seven liters of guac. It's crazy that we have, yeah. So we're going through a lot and that's why it's a lot of work. I'm here to do it. I'm here to do the hard stuff. I'm here to do the stuff that no one wants to do. I love it. That way, you know, eventually I'll reap the benefits that. You will. Yeah. I'm not going to stop. I'm definitely not going to stop. I don't stop. I keep on going, bro. I wake up early and go to see Blake. Sometimes, you know, I don't even eat, but I'll do it again the next day. I love it. You know, someone calls off. Guess what? I'm here, baby. If I need to get there two hours earlier, then I will. Yeah, that's it. That's the game. Entrepreneurship made simple by Vic. Exactly, man. I'm hungry. You want to eat, baby? You want to eat? Go and eat. Life's easy. I think people just make it hard, right? Life's easy. You either do it or you don't. Fact. It's like sales. You just fucking do it. Yeah, you do it. Or you don't eat. I mean, I don't. Up to you. Up to you how bad you want it. Yeah, so that's what we're doing now. I appreciate you, Mac. Appreciate you, man. Tell everyone where they can find you, man. You can find us at Highland Park. Where can't you find him? You know? Yeah. You find us on Instagram. Everyone. Maybe at Tacos, Los Angeles. It's probably the best way to follow us. I put everything on Instagram. Our hours of operation, where we'll be. But for the most part, we'll be in Highland Park for the near future until we get that restaurant open. I think I'm going to open up another spot. But like I said, as far as restaurants, there's a bunch of buildings that have in mind, but I want to stick to the plan. Highland Park's got to come first. Highland Park's got to come first. I love the commitment. Because yeah, it has to be like. You got to plan the flight. Yeah. Yeah. So I say via Tacos, I wanted to be like, like the in and out of Tacos. That's what I've said before. So I wanted to be like a private family on franchise. Nice. Like Porto's. Yeah, something like that. So I plan on it. I'm like growing this big fucking tree. But I want the trunk of the tree to be based in Highland Park. And then, you know, the branch over here, branch over here, wherever you want to go. You want to go to Santa Monica. You want to do Venice. You want to do downtown. The base, the trunk has to be rooted in Highland Park. I love it. Smart. Yeah. Thanks for coming on the podcast. Yeah, I appreciate it. Yeah, man, it was a pleasure. Thank you guys for having me. Hey you. Yeah, you listening. Thank you so much for making it to the end of the episode. If you just can't get enough, check out our subscription on Apple Podcasts. For only $4.99 a month, you can listen to the full-length, uncut, unedited podcast episodes. 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