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It's day two of a special

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legislative hearing on the Camp

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Mystic tragedy.

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Investigators told lawmakers this

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week that camp operators were

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complacent when it came to safety

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protocols.

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We'll have updates on today's

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hearing. And affordability in

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Austin has always been a topic of

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conversation, but it's not just

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housing, it's about education,

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health, and the ability to work

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close to home.

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The City of Austin is taking up that

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conversation this week.

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We'll have a preview.

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Plus, Kendall Antonelli of

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Antonellis Cheese Shop stops by

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to share some of her favorite

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cheeses and gives us a little on

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the food scene here in Austin, ahead

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of the KUT Fest.

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The Austin Signal is a production

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of KUT News, hosted by

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Miles Bloxen.

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And some of the city's top chefs are

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partnering up with the students in

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Austin ISD's Culinary Arts and

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Hospitality program.

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We'll have more up next on

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Austin Signal.

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Hi there!

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It's Tuesday, April 28,

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2026.

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I'm your host Miles Bloxson.

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This is Austin Signal.

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Day two of a special legislative

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hearing on the Camp Mystic tragedy

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gets underway today here in Austin.

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Investigators told lawmakers

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yesterday that the camp operators

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were complacent when it came to

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safety protocols at the Christian

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Girls Summer Camp, where 28

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people died last summer amid

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historic flooding in the Hill

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Country.

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Today, testimony continues with

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lawmakers questioning the camp's

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owners this morning.

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KUT reporter Kailey Hunt is at

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the hearing and brings us an update.

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Good afternoon, Kailey.

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Hey, Miles.

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Great to have you.

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Can you give us just a quick recap

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of some key moments from yesterday's

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portion of the hearing?

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Yeah. So yes, sure.

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The public got to hear for

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the first time from

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Casey Garrett, she's the principal

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investigator that is

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helping out state lawmakers to find

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out what exactly happened at Camp

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Mystic during that historic

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flooding on July 4th.

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And so yeah, we got to hear from

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Garrett who also notably

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investigated the Robb

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Elementary School shooting in Uvalde

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a few years ago,

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and Garrett laid out a timeline of

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that July 3rd July

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4th timeline of the

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flooding and we

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heard from her testimony and then

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today we've kind of shifted into

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testimony from the Eastland family,

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the owners and operators of the

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camp.

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Yeah, so speaking of the Eastland

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family, and as you mentioned, they

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own and operate Camp Mystic, they

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testified and took questions from

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lawmakers. What were some of the

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takeaways from that?

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Yeah. So it's been pretty intense

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this morning.

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Testimony is still going.

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We've been going since 10 a.m.

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There was some

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very intense scrutiny

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and criticism from State

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Senator Charles Perry.

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He's a Lubbock Republican who

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helped author some of those new

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legislation requiring camp

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safety requirements last

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summer during the special session.

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He called into question

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the ability of the Eastlands.

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To operate the camp in the future.

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Here's what he had to say.

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Legally, y'all probably get to stay

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in existence. But I will tell you

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from this guy's perspective, and I

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don't know what my other members

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are, whatever statute

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tweaks,

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whatever laws we make, or whatever

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rules we have to devise,

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y' all will not be an operator next

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session, next season,

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if I can have anything to say with

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that.

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I just have to ask, Kailey, this is,

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you know, it's a lot going on.

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What did it feel like to be in the

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room today?

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You know, all

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I can say is just it's very intense.

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You know even just as I was

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preparing to speak

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with y'all just now within the last

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few moments, I see,

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you know, parents of

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children who died at Camp Mystic

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coming out of the hearing room,

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walking down the hallway, just

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crying and upset by some of

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the testimony that they're hearing.

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So yeah, emotions are very high

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here.

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I can only imagine, and who else are

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we expecting to hear from today as

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this hearing continues?

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Yeah, so once the Eastland

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family is done testifying and

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answering questions from lawmakers

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on this investigative committee,

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we can expect to hear from some

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representatives from the Texas

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Department of

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Health Services.

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They're the ones who are responsible

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for granting

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and giving out licenses to

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camps like Camp Mystic to operate

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during the summertime.

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And then we can also expect to here

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from Texas Department of Emergency

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Management Officials.

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In fact, I just saw Chief Nimkid

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here in the hallway as well.

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So looking forward to hearing from

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some state agencies.

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And then they also alluded to maybe

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hearing from, you know,

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parents and families of campers,

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both victims and survivors.

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What do you feel like?

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Families need at this

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moment.

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You know, I think

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one of the

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big goals of these

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hearings and having them play

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out so publicly is

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the opportunity for

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everyone who has been impacted by

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those deadly July 4th floods,

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especially at Camp Mystic, to have

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an opportunity and

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chance to

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say what they need to say and to

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share their stories and their

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experiences and what they

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hope. To have going

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forward into the future.

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We've been speaking with KUT's

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Kailey Hunt, who is at the

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legislative hearing on the Camp

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Mystic tragedy, and she'll continue

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to follow this story.

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Kailey, thanks so much for the

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update.

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Thanks, Miles.

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We've all seen the headlines that

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rents in Austin have dropped since

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pandemic era highs.

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Still, affordability remains an

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issue here, whether we're talking

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access to housing, good paying jobs,

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and even access to basic needs.

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Tomorrow, the city will host a fair

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housing and economic mobility

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conference to discuss these issues

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and their solutions.

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Joining me now is Lindsay Wilson,

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director of the city's equity and

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inclusion office, which is hosting

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the conference.

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Lindsay, welcome to Austin Signal.

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Well, thank you, Miles, for having

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me. I am excited to be

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here and talk a little bit about the

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Fair Housing and Economic Mobility

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Conference.

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And speaking of the conference, I

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think most folks probably have an

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idea of what fair housing is, right?

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But access to affordable housing

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without discrimination, but exactly

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what do we mean when we say economic

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mobility?

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Oh, that's a great question.

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And one that I'm glad that you

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started with, really, because

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typically when people think about

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economic mobility, they may think

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income are climbing up

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a ladder.

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What we've learned both

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through our quality of life studies,

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but also some intentional engagement

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that we've had internally across

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city departments is we're

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talking way beyond income.

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We're talking about access and

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opportunity.

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Right. And so when we say economic

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mobility, it's leading with systems,

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but really focus on are

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our residents, are our

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Austinites able to

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meet basic needs,

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financial stability, and live

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a high dignified

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life, right?

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Where housing's within reach.

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Right.

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About quality of life exactly

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so big picture

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what is the goal of this conference

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and who is this geared toward and

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who can benefit from attending

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because it seems like everybody

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you're spot on there, right?

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And so April is Fair Housing Month,

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so that's the fair housing component

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of it. But we know that

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it goes beyond fair housing.

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And so when you ask the question

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around who can benefit from

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it, we were really intentional

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this year that we invited

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a variety of stakeholders.

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So you'll have everyone from

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community members to businesses,

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philanthropic organizations,

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Independent School District are

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educational.

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Uh individuals and

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so it was it was really a

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intentional and collaborative effort

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on the basis of

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both my team Austin

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Equity and Inclusion as well as

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Austin Housing uh

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to serve as a convener to

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pull everyone together to have some

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of these intentional conversations.

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I love that and it's much needed.

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What are some of the panels and

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speakers that attendees can expect

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to hear from?

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Absolutely.

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And so we have over 50

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speakers.

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Oh!

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Yes.

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And so over 50 speakers,

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over 10 different breakout sessions,

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and really a

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little bit of something for

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everyone. Everything from legal

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updates around evictions

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and support animal

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rules, HUD guidance,

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00:09:18,470 --> 00:09:20,369
to crime-free

293
00:09:20,370 --> 00:09:22,289
multi-housing program.

294
00:09:22,290 --> 00:09:24,869
Of course, we have

295
00:09:24,870 --> 00:09:26,969
the very, For now don't

296
00:09:26,970 --> 00:09:29,029
laugh. We're now miles joining us

297
00:09:29,030 --> 00:09:30,889
and you are will be moderating

298
00:09:30,890 --> 00:09:33,009
the keynote panel And

299
00:09:33,010 --> 00:09:34,829
so the keynote panel, again,

300
00:09:34,830 --> 00:09:36,229
we're talking about economic

301
00:09:36,230 --> 00:09:38,169
mobility, very intentional.

302
00:09:38,170 --> 00:09:40,029
We will have United

303
00:09:40,030 --> 00:09:41,189
Way there.

304
00:09:41,190 --> 00:09:43,269
We will communities

305
00:09:43,270 --> 00:09:45,129
and schools.

306
00:09:45,130 --> 00:09:47,789
We will asset funders,

307
00:09:47,790 --> 00:09:50,189
a grassroot organization,

308
00:09:50,190 --> 00:09:52,129
GAVA, mills on

309
00:09:52,130 --> 00:09:53,089
wheels.

310
00:09:53,090 --> 00:09:55,149
And so again, it's really an

311
00:09:55,150 --> 00:09:57,229
intentional gathering to

312
00:09:57,230 --> 00:09:58,689
pull all of our stakeholders

313
00:09:58,690 --> 00:10:00,489
together because we recognize we all

314
00:10:00,490 --> 00:10:01,519
have a role.

315
00:10:01,520 --> 00:10:03,499
Where can people go to find out

316
00:10:03,500 --> 00:10:05,119
more and register for this event?

317
00:10:05,120 --> 00:10:06,559
Because I don't think you want to

318
00:10:06,560 --> 00:10:07,329
miss it, right?

319
00:10:07,330 --> 00:10:09,789
I wouldn't want to miss it, but

320
00:10:09,790 --> 00:10:11,369
to your question, they can

321
00:10:11,370 --> 00:10:15,469
absolutely go to speakupaustin.org

322
00:10:15,470 --> 00:10:17,289
slash fair housing

323
00:10:17,290 --> 00:10:18,429
to register.

324
00:10:18,430 --> 00:10:19,629
All right, we've been speaking with

325
00:10:19,630 --> 00:10:21,449
Lindsay Wilson, Director of the City

326
00:10:21,450 --> 00:10:22,949
of Austin's Equity and Inclusion

327
00:10:22,950 --> 00:10:24,469
Office. Thanks so much for joining

328
00:10:24,470 --> 00:10:26,309
me here on the Austin Signal.

329
00:10:26,310 --> 00:10:27,409
Thanks for having me.

330
00:10:27,410 --> 00:10:28,410
Of course.

331
00:10:40,810 --> 00:10:42,189
We're coming up on a break, but

332
00:10:42,190 --> 00:10:43,189
don't go too far.

333
00:10:43,190 --> 00:10:45,049
The KUT Fest starts on Friday,

334
00:10:45,050 --> 00:10:46,989
and we're covering a wide range of

335
00:10:46,990 --> 00:10:49,009
topics, including Austin's famous

336
00:10:49,010 --> 00:10:50,089
food scene.

337
00:10:50,090 --> 00:10:51,669
Kendall Antonelli from Antonello's

338
00:10:51,670 --> 00:10:53,409
Cheese Shop will join us for the

339
00:10:53,410 --> 00:10:55,269
fest. And we're gonna have a short

340
00:10:55,270 --> 00:10:57,229
preview of that panel coming

341
00:10:57,230 --> 00:10:58,149
up.

342
00:10:58,150 --> 00:11:00,249
And Austin ISD culinary

343
00:11:00,250 --> 00:11:02,329
students are pairing with Michelin

344
00:11:02,330 --> 00:11:04,409
chefs. That's all coming up next,

345
00:11:04,410 --> 00:11:06,329
right here on Austin

346
00:11:06,330 --> 00:11:07,330
Signal.

347
00:11:29,050 --> 00:11:31,429
This is Austin Signal, welcome back.

348
00:11:31,430 --> 00:11:33,269
The Austin culinary and hospitality

349
00:11:33,270 --> 00:11:35,749
scene has exploded in recent years.

350
00:11:35,750 --> 00:11:37,909
Restaurant bars, tasting rooms

351
00:11:37,910 --> 00:11:39,789
are all an integral part of not

352
00:11:39,790 --> 00:11:41,749
only the Austin area's identity,

353
00:11:41,750 --> 00:11:42,909
but the economy.

354
00:11:42,910 --> 00:11:44,429
As part of a larger conversation

355
00:11:44,430 --> 00:11:46,049
that will be going on at the KUT

356
00:11:46,050 --> 00:11:47,969
Fest this weekend, joining us

357
00:11:47,970 --> 00:11:49,649
now is one of the guests of the

358
00:11:49,650 --> 00:11:51,629
panel, Kendall Antonelli from

359
00:11:51,630 --> 00:11:52,729
Antonellis Cheese.

360
00:11:52,730 --> 00:11:53,769
Ow, ow.

361
00:11:53,770 --> 00:11:55,669
Thanks so much for joining me

362
00:11:55,670 --> 00:11:56,968
today, Kendall.

363
00:11:56,969 --> 00:11:58,859
I'm super excited to be with you.

364
00:11:58,860 --> 00:12:00,419
So Kendall, you're gonna get a lot

365
00:12:00,420 --> 00:12:01,979
of me this week. As you know, I'll

366
00:12:01,980 --> 00:12:03,479
be hosting the still cooking panel

367
00:12:03,480 --> 00:12:05,299
at KUT Fest, and I don't wanna give

368
00:12:05,300 --> 00:12:07,159
too much away to the audience before

369
00:12:07,160 --> 00:12:08,939
our conversation this weekend, but I

370
00:12:08,940 --> 00:12:10,899
have to know, when you decided to

371
00:12:10,900 --> 00:12:13,539
open your business, why Austin?

372
00:12:13,540 --> 00:12:15,499
You know, uh, well, my husband

373
00:12:15,500 --> 00:12:16,879
and I went on our honeymoon and it

374
00:12:16,880 --> 00:12:18,359
was day two of the honeymoon and

375
00:12:18,360 --> 00:12:19,519
John turned to me and said, I'm

376
00:12:19,520 --> 00:12:20,439
going to quit my job and do

377
00:12:20,440 --> 00:12:21,299
something in cheese.

378
00:12:21,300 --> 00:12:22,899
And I was like, right?

379
00:12:22,900 --> 00:12:24,799
What? Uh, like, can I annul at

380
00:12:24,800 --> 00:12:26,199
this point? No. And he left a really

381
00:12:26,200 --> 00:12:27,419
lucrative job.

382
00:12:27,420 --> 00:12:29,139
Uh, and then we chose cheese.

383
00:12:29,140 --> 00:12:30,159
We thought we'd do it for a year or

384
00:12:30,160 --> 00:12:32,179
two and, uh instead

385
00:12:32,180 --> 00:12:34,139
here we are 16 years later.

386
00:12:34,140 --> 00:12:34,969
Yeah. Is not e-

387
00:12:34,970 --> 00:12:36,829
So how much have you

388
00:12:36,830 --> 00:12:38,929
seen the food scene grow in Austin

389
00:12:38,930 --> 00:12:40,589
since you've opened up your cheese

390
00:12:40,590 --> 00:12:40,919
shop?

391
00:12:40,920 --> 00:12:41,919
A lot.

392
00:12:41,920 --> 00:12:43,879
I mean, we, for better and for

393
00:12:43,880 --> 00:12:44,899
worse, and I'm more of a

394
00:12:44,900 --> 00:12:45,859
positive-leaning person.

395
00:12:45,860 --> 00:12:47,519
I'm not really a negative Nancy,

396
00:12:47,520 --> 00:12:48,759
except sorry, Nancy's out there.

397
00:12:48,760 --> 00:12:49,939
I won't, I won't use that expression

398
00:12:49,940 --> 00:12:50,779
anymore.

399
00:12:50,780 --> 00:12:52,239
But I like to live with, live with

400
00:12:52,240 --> 00:12:53,379
positivity.

401
00:12:53,380 --> 00:12:54,519
That being said, a lot of our

402
00:12:54,520 --> 00:12:56,639
favorite places have closed.

403
00:12:56,640 --> 00:12:58,059
And, you know, people always jump on

404
00:12:58,060 --> 00:12:59,579
social media and say, no, they were

405
00:12:59,580 --> 00:13:00,399
doing so well.

406
00:13:00,400 --> 00:13:02,039
And I think that's one of the things

407
00:13:02,040 --> 00:13:03,379
we can talk about in this panel is

408
00:13:03,380 --> 00:13:05,339
there's this perception of success.

409
00:13:05,340 --> 00:13:07,179
We have a huge perception of

410
00:13:07,180 --> 00:13:08,159
success and we've been

411
00:13:08,160 --> 00:13:09,299
non-profitable for two years

412
00:13:09,300 --> 00:13:11,079
straight writing out a deficit.

413
00:13:11,080 --> 00:13:12,779
We're really very open about it, so

414
00:13:12,780 --> 00:13:13,819
that's fine.

415
00:13:13,820 --> 00:13:15,779
But it has changed a lot,

416
00:13:15,780 --> 00:13:16,599
places have closed.

417
00:13:16,600 --> 00:13:18,439
There's also always fresh

418
00:13:18,440 --> 00:13:20,039
blood and fresh spirit and fresh

419
00:13:20,040 --> 00:13:21,479
ideas and people starting something

420
00:13:21,480 --> 00:13:23,439
new. And so I haven't seen that

421
00:13:23,440 --> 00:13:24,429
stop yet either.

422
00:13:24,430 --> 00:13:25,629
And one thing that has been

423
00:13:25,630 --> 00:13:27,609
successful for you is the try

424
00:13:27,610 --> 00:13:29,569
before you buy method, which I

425
00:13:29,570 --> 00:13:30,809
love. And I'm thinking of like

426
00:13:30,810 --> 00:13:32,709
wineries of the Hill Country or

427
00:13:32,710 --> 00:13:34,569
the breweries or of course, like I

428
00:13:34,570 --> 00:13:35,829
said, your cheese shop.

429
00:13:35,830 --> 00:13:37,789
What is it about this business

430
00:13:37,790 --> 00:13:39,689
model that you think makes it work?

431
00:13:39,690 --> 00:13:40,559
Yeah. Cause I love it.

432
00:13:40,560 --> 00:13:42,319
Look, cheese, let's be honest,

433
00:13:42,320 --> 00:13:44,219
cheese can be scary,

434
00:13:44,220 --> 00:13:45,679
at least like pre-pandemic.

435
00:13:45,680 --> 00:13:46,959
Now everybody and their grandma owns

436
00:13:46,960 --> 00:13:48,419
like a charcuterie biz on social

437
00:13:48,420 --> 00:13:51,319
media, but pre- pandemic cheese

438
00:13:51,320 --> 00:13:53,399
had this like poo poo pinkies

439
00:13:53,400 --> 00:13:54,400
up.

440
00:13:54,940 --> 00:13:56,479
Now we've owned bougie, we like

441
00:13:56,480 --> 00:13:58,479
bougie things, but it really seemed

442
00:13:58,480 --> 00:13:59,319
inaccessible.

443
00:13:59,320 --> 00:14:00,679
And our whole goal was to make it

444
00:14:00,680 --> 00:14:02,599
fun, approachable, playful,

445
00:14:02,600 --> 00:14:03,749
and sexy, if you will.

446
00:14:03,750 --> 00:14:05,329
Somebody said, you mean passionate?

447
00:14:05,330 --> 00:14:06,469
And I was like, no, sexy.

448
00:14:06,470 --> 00:14:07,649
Like you look at my cheese case and

449
00:14:07,650 --> 00:14:08,829
you want to jump in the cheese case

450
00:14:08,830 --> 00:14:10,169
because it's sexy.

451
00:14:10,170 --> 00:14:11,209
Yeah, that's what I'm saying.

452
00:14:11,210 --> 00:14:13,089
So the best way to do

453
00:14:13,090 --> 00:14:14,729
that is not for me to tell somebody

454
00:14:14,730 --> 00:14:16,249
why it's good. It's for them to let

455
00:14:16,250 --> 00:14:18,049
their own pallets guide them.

456
00:14:18,050 --> 00:14:19,909
And you bought cheese today for me

457
00:14:19,910 --> 00:14:22,149
today. So let's do this.

458
00:14:22,150 --> 00:14:23,349
OK, I'm going to do this a little

459
00:14:23,350 --> 00:14:24,309
bit differently than normal.

460
00:14:24,310 --> 00:14:25,849
So what I brought, I wish I could

461
00:14:25,850 --> 00:14:27,129
like ASMR this, y'all.

462
00:14:27,130 --> 00:14:28,849
I mean, here, look, this is me

463
00:14:28,850 --> 00:14:30,469
opening up some crackers.

464
00:14:30,470 --> 00:14:31,649
Why? Because it's really hard to do

465
00:14:31,650 --> 00:14:32,490
in this now. I'm touching

466
00:14:32,491 --> 00:14:33,369
everybody's crackers.

467
00:14:33,370 --> 00:14:35,589
Okay. Now that I open the crackers,

468
00:14:35,590 --> 00:14:36,549
don't touch those.

469
00:14:36,550 --> 00:14:37,649
Don't touch the crackers? No,

470
00:14:37,650 --> 00:14:39,029
because if you put the cheese on the

471
00:14:39,030 --> 00:14:40,029
cracker, girl, you're just gonna

472
00:14:40,030 --> 00:14:40,849
taste the crackers.

473
00:14:40,850 --> 00:14:41,849
Okay. And I want you to taste the

474
00:14:41,850 --> 00:14:43,049
cheese naked. Okay.

475
00:14:43,050 --> 00:14:43,889
Oh, naked cheese, let's do this. You
gotta get

476
00:14:43,890 --> 00:14:45,089
intimate with the cheese.

477
00:14:45,090 --> 00:14:46,229
So, I'm gonna give you a bite of

478
00:14:46,230 --> 00:14:47,389
this cheese. I'm not gonna tell you

479
00:14:47,390 --> 00:14:48,389
what it is, and I've never done it

480
00:14:48,390 --> 00:14:49,390
this way before.

481
00:14:49,950 --> 00:14:51,349
This cheese, for people to know,

482
00:14:51,350 --> 00:14:52,969
it's scooped like an ice cream

483
00:14:52,970 --> 00:14:53,889
scoop.

484
00:14:53,890 --> 00:14:55,489
It's bright white.

485
00:14:55,490 --> 00:14:56,949
And now I'm going to ask you three

486
00:14:56,950 --> 00:14:58,889
questions. Is it A, B, or C?

487
00:14:58,890 --> 00:15:00,789
Does it taste buttery and

488
00:15:00,790 --> 00:15:01,699
grassy?

489
00:15:01,700 --> 00:15:03,759
Does it taste nutty

490
00:15:03,760 --> 00:15:06,139
and rich, or does it taste

491
00:15:06,140 --> 00:15:08,599
tangy and citrus zesty?

492
00:15:08,600 --> 00:15:10,289
I feel like it's buttery and grassy.

493
00:15:10,290 --> 00:15:11,649
Oh, okay.

494
00:15:11,650 --> 00:15:13,149
Well, let's do one more.

495
00:15:13,150 --> 00:15:14,109
Let's do this.

496
00:15:14,110 --> 00:15:15,929
Okay, try this cheese.

497
00:15:15,930 --> 00:15:17,449
And I'm gonna ask you the same same

498
00:15:17,450 --> 00:15:18,450
three.

499
00:15:18,810 --> 00:15:21,769
So is that one buttery and grassy,

500
00:15:21,770 --> 00:15:23,689
nutty or tangy

501
00:15:23,690 --> 00:15:24,690
and citrusy?

502
00:15:26,910 --> 00:15:27,910
Well, she's

503
00:15:29,010 --> 00:15:30,969
It's interesting how your mind has

504
00:15:30,970 --> 00:15:31,459
to process.

505
00:15:31,460 --> 00:15:33,359
And this is actually you don't

506
00:15:33,360 --> 00:15:34,139
have to know this stuff.

507
00:15:34,140 --> 00:15:36,119
We do cheese tasting classes I was

508
00:15:36,120 --> 00:15:37,859
not actually laying up for this, but

509
00:15:37,860 --> 00:15:39,579
you really have to train your palate

510
00:15:39,580 --> 00:15:41,099
to kind of pick up these flavor

511
00:15:41,100 --> 00:15:42,739
profiles So, okay.

512
00:15:42,740 --> 00:15:43,899
So wait, give me my options again

513
00:15:43,900 --> 00:15:46,259
for this one. Okay first buttery

514
00:15:46,260 --> 00:15:48,739
and grassy No, second nutty

515
00:15:48,740 --> 00:15:50,859
and rich or

516
00:15:50,860 --> 00:15:51,860
third tangy

517
00:15:52,739 --> 00:15:54,349
acidic citrusy

518
00:15:54,350 --> 00:15:55,969
It seems like it could be a bit more

519
00:15:55,970 --> 00:15:57,539
tangy to me.

520
00:15:57,540 --> 00:15:59,159
All right. Well, let's go there.

521
00:15:59,160 --> 00:16:00,979
So choice A, I would have

522
00:16:00,980 --> 00:16:02,819
gone, that's a fresh cheve, a fresh

523
00:16:02,820 --> 00:16:03,619
goat's milk cheese.

524
00:16:03,620 --> 00:16:04,699
It's bright white. You know it

525
00:16:04,700 --> 00:16:05,799
visually because it's bright white

526
00:16:05,800 --> 00:16:07,139
and goats can't process the beta

527
00:16:07,140 --> 00:16:08,539
carotenes and grass.

528
00:16:08,540 --> 00:16:10,919
But it is known for being tangy,

529
00:16:10,920 --> 00:16:12,819
minerally bright, acidic,

530
00:16:12,820 --> 00:16:14,299
citrus zest flavors.

531
00:16:14,300 --> 00:16:16,419
So that one is more often

532
00:16:16,420 --> 00:16:18,339
characteristically that.

533
00:16:18,340 --> 00:16:20,399
The second cheese you just tried is

534
00:16:20,400 --> 00:16:21,939
Pleasant Ridge Reserve made by

535
00:16:21,940 --> 00:16:23,079
Uplands Cheese, one of the most

536
00:16:23,080 --> 00:16:24,679
award-winning cheeses in the United

537
00:16:24,680 --> 00:16:25,549
States.

538
00:16:25,550 --> 00:16:27,409
And that one is made from

539
00:16:27,410 --> 00:16:29,049
grass fed cows.

540
00:16:29,050 --> 00:16:30,549
You can also tell it's yellow in

541
00:16:30,550 --> 00:16:32,029
color and that's because of those

542
00:16:32,030 --> 00:16:33,209
beta carotenes in the grass.

543
00:16:33,210 --> 00:16:34,489
And that's known for being really

544
00:16:34,490 --> 00:16:35,499
buttery and grassy.

545
00:16:35,500 --> 00:16:36,249
Wow

546
00:16:36,250 --> 00:16:37,489
That being said, you know what?

547
00:16:37,490 --> 00:16:38,529
Your palate is your own.

548
00:16:38,530 --> 00:16:40,069
So we'll teach you what flavor

549
00:16:40,070 --> 00:16:41,749
descriptors are and you can work on

550
00:16:41,750 --> 00:16:43,769
them, but also you just taste and

551
00:16:43,770 --> 00:16:44,929
eat what you like, taste what you're

552
00:16:44,930 --> 00:16:46,829
like. And then I always love it

553
00:16:46,830 --> 00:16:47,929
when people say, well, you didn't

554
00:16:47,930 --> 00:16:49,249
taste this, you're wrong.

555
00:16:49,250 --> 00:16:50,249
They've actually, science has showed

556
00:16:50,250 --> 00:16:51,529
that your palate is like a

557
00:16:51,530 --> 00:16:53,149
thumbprint. It's unique to you.

558
00:16:53,150 --> 00:16:55,269
So we all taste sweet, salt,

559
00:16:55,270 --> 00:16:57,209
sour, umami,

560
00:16:57,210 --> 00:16:58,429
all in different places on our

561
00:16:58,430 --> 00:16:59,989
tongue. And so, yeah, it may not

562
00:16:59,990 --> 00:17:01,629
taste that way to you I am now

563
00:17:01,630 --> 00:17:03,529
seeing food a lot more

564
00:17:03,530 --> 00:17:05,368
differently. And that's what,

565
00:17:05,369 --> 00:17:07,279
you... When we eat food, people just

566
00:17:07,280 --> 00:17:08,519
pop it and take it back.

567
00:17:08,520 --> 00:17:10,338
And instead for us, it's all five

568
00:17:10,339 --> 00:17:11,199
senses.

569
00:17:11,200 --> 00:17:12,578
It's audible. If a cheese squeak

570
00:17:12,579 --> 00:17:14,838
doesn't squeak, is it a cheese curd?

571
00:17:14,839 --> 00:17:16,239
And it's the same thing as like a

572
00:17:16,240 --> 00:17:17,318
tortilla chip. It feels like it

573
00:17:17,319 --> 00:17:18,959
tastes different when it doesn't

574
00:17:18,960 --> 00:17:20,399
break in your mouth and crunch.

575
00:17:20,400 --> 00:17:21,818
Nothing has changed about the taste

576
00:17:21,819 --> 00:17:23,419
of it. It just has a different

577
00:17:23,420 --> 00:17:25,239
sensation of taste and flavor

578
00:17:25,240 --> 00:17:27,098
based off of it being stale.

579
00:17:27,099 --> 00:17:28,419
So yeah, use all your senses when

580
00:17:28,420 --> 00:17:29,999
you're, it's a fun experience if you

581
00:17:30,000 --> 00:17:31,839
can slow down, which I'm not good

582
00:17:31,840 --> 00:17:33,619
at. You can tell I'm a fast talker.

583
00:17:33,620 --> 00:17:35,519
But if you can slow down and eat

584
00:17:35,520 --> 00:17:36,999
your food the same way you might at

585
00:17:37,000 --> 00:17:38,599
the beginning of a wine tasting or

586
00:17:38,600 --> 00:17:40,219
and use all your senses, it's a

587
00:17:40,220 --> 00:17:41,279
whole different experience.

588
00:17:41,280 --> 00:17:43,159
Kendall, mind blown.

589
00:17:43,160 --> 00:17:45,099
Now, before I let

590
00:17:45,100 --> 00:17:47,079
you go, as someone who's been in

591
00:17:47,080 --> 00:17:48,959
business for 16 years,

592
00:17:48,960 --> 00:17:50,279
right? Where do you see the future

593
00:17:50,280 --> 00:17:51,959
of Austin's food scene heading?

594
00:17:53,030 --> 00:17:54,629
That's a tough one.

595
00:17:54,630 --> 00:17:55,609
I mean, I kind of hinted at it

596
00:17:55,610 --> 00:17:57,509
earlier that things grow,

597
00:17:57,510 --> 00:17:59,709
things die, things close.

598
00:17:59,710 --> 00:18:01,229
But people are always coming up with

599
00:18:01,230 --> 00:18:03,169
new ideas. And now I think,

600
00:18:03,170 --> 00:18:05,149
at least in theory and

601
00:18:05,150 --> 00:18:07,089
in some practice, we're creating new

602
00:18:07,090 --> 00:18:09,109
avenues to access capital,

603
00:18:09,110 --> 00:18:10,769
so new businesses maybe that were

604
00:18:10,770 --> 00:18:12,049
always there are getting a different

605
00:18:12,050 --> 00:18:13,249
leg up because more people are

606
00:18:13,250 --> 00:18:14,749
seeing them in certain ways.

607
00:18:14,750 --> 00:18:16,769
So I'm excited always

608
00:18:16,770 --> 00:18:17,799
for the future.

609
00:18:17,800 --> 00:18:19,579
That being said, we have a lot of

610
00:18:19,580 --> 00:18:20,919
challenges to overcome.

611
00:18:20,920 --> 00:18:22,799
It's paid labor in the industry.

612
00:18:22,800 --> 00:18:24,359
It's people willing to pay for real

613
00:18:24,360 --> 00:18:25,939
food. It's the fact that organic

614
00:18:25,940 --> 00:18:27,819
food costs more than something that

615
00:18:27,820 --> 00:18:29,039
doesn't have any real food in it at

616
00:18:29,040 --> 00:18:30,859
all. None of those are easy to solve

617
00:18:30,860 --> 00:18:32,859
questions, but it impacts us

618
00:18:32,860 --> 00:18:34,049
all the way around.

619
00:18:34,050 --> 00:18:35,249
We've been speaking with Kendall

620
00:18:35,250 --> 00:18:37,149
Antonelli, founder and president of

621
00:18:37,150 --> 00:18:38,389
Antonellis Cheese.

622
00:18:38,390 --> 00:18:40,389
She will be joining me at KUT Fest

623
00:18:40,390 --> 00:18:41,829
this Saturday, along with Erin

624
00:18:41,830 --> 00:18:43,889
Franklin of Franklin's Barbecue and

625
00:18:43,890 --> 00:18:46,009
Tevelle Bristol-Joseph of Emerin Rye

626
00:18:46,010 --> 00:18:48,209
on the panel, Still Cooking.

627
00:18:48,210 --> 00:18:50,029
We'll have a link with more info

628
00:18:50,030 --> 00:18:52,149
at kut.org slash

629
00:18:52,150 --> 00:18:54,029
signal. Kendall, thanks so much for.

630
00:18:54,030 --> 00:18:55,249
Being with me today.

631
00:18:55,250 --> 00:18:56,489
Thank you and just remember you said

632
00:18:56,490 --> 00:18:57,849
on that panel still cooking but for

633
00:18:57,850 --> 00:18:58,869
those of you who don't want to cook

634
00:18:58,870 --> 00:19:00,090
you can just eat some cheese.

635
00:19:01,200 --> 00:19:02,499
And continuing our conversation

636
00:19:02,500 --> 00:19:04,479
about the impact in the hospitality

637
00:19:04,480 --> 00:19:06,519
scene, our next guests are students

638
00:19:06,520 --> 00:19:08,679
in future culinary scene hopefuls

639
00:19:08,680 --> 00:19:10,559
who are part of Austin ISD's

640
00:19:10,560 --> 00:19:12,359
Culinary Arts and Hospitality

641
00:19:12,360 --> 00:19:13,179
Program.

642
00:19:13,180 --> 00:19:14,539
And tomorrow they will be shoulder

643
00:19:14,540 --> 00:19:16,359
to shoulder with renowned Austin

644
00:19:16,360 --> 00:19:18,379
chefs helping to execute a

645
00:19:18,380 --> 00:19:20,319
menu they helped build as part of

646
00:19:20,320 --> 00:19:22,219
the annual give back gig.

647
00:19:22,220 --> 00:19:23,579
A fundraiser to help sustain

648
00:19:23,580 --> 00:19:25,459
programs focused on developing

649
00:19:25,460 --> 00:19:27,579
the next generation of Austin's

650
00:19:27,580 --> 00:19:28,739
hospitality workforce.

651
00:19:28,740 --> 00:19:30,559
Joining us now are Leilani

652
00:19:30,560 --> 00:19:32,799
Martinez, Dina Munoz,

653
00:19:32,800 --> 00:19:35,419
Arlo Irving, and Cerise Mazariegos.

654
00:19:35,420 --> 00:19:37,399
Welcome to Austin Signal.

655
00:19:37,400 --> 00:19:39,359
Thanks for having us.

656
00:19:39,360 --> 00:19:40,659
And accompanying them is their

657
00:19:40,660 --> 00:19:42,379
instructor who leads the culinary

658
00:19:42,380 --> 00:19:44,259
and hospitality program, Jayma

659
00:19:44,260 --> 00:19:46,439
Vaughn. Jayma thanks for being here.

660
00:19:46,440 --> 00:19:47,819
Thank you, Miles, for having us.

661
00:19:47,820 --> 00:19:49,599
We are excited to be here.

662
00:19:49,600 --> 00:19:51,119
I want to start with you, Jaima.

663
00:19:51,120 --> 00:19:53,199
Tell us about this program.

664
00:19:53,200 --> 00:19:55,039
Yeah, I can talk all day about this

665
00:19:55,040 --> 00:19:57,519
program because it

666
00:19:57,520 --> 00:19:59,539
is based around really,

667
00:19:59,540 --> 00:20:01,839
really brilliant students.

668
00:20:01,840 --> 00:20:04,039
But beyond that, it is

669
00:20:04,040 --> 00:20:05,939
a partnership that has been

670
00:20:05,940 --> 00:20:07,519
at Travis Early College High School

671
00:20:07,520 --> 00:20:09,679
since 2001 with

672
00:20:09,680 --> 00:20:11,519
Austin ISD, with

673
00:20:11,520 --> 00:20:12,679
Austin Hotel and Lodging

674
00:20:12,680 --> 00:20:14,579
Association, and with Visit

675
00:20:14,580 --> 00:20:15,419
Austin.

676
00:20:15,420 --> 00:20:17,459
And we're proud to serve the

677
00:20:17,460 --> 00:20:19,379
students in our community and

678
00:20:19,380 --> 00:20:21,099
to eventually give back to the

679
00:20:21,100 --> 00:20:22,879
community in the hospitality and

680
00:20:22,880 --> 00:20:24,319
tourism scene. So it's a great

681
00:20:24,320 --> 00:20:25,919
program and I'm excited to be here

682
00:20:25,920 --> 00:20:27,619
to talk about it today and our cool

683
00:20:27,620 --> 00:20:28,629
upcoming event.

684
00:20:28,630 --> 00:20:30,209
Yes, and speaking of the upcoming

685
00:20:30,210 --> 00:20:32,649
event, what is this gift bag?

686
00:20:32,650 --> 00:20:34,369
So, the Give Back gig is in its

687
00:20:34,370 --> 00:20:35,469
third year.

688
00:20:35,470 --> 00:20:37,429
It was the brainchild

689
00:20:37,430 --> 00:20:39,389
of the Visit Austin Education

690
00:20:39,390 --> 00:20:40,489
Foundation.

691
00:20:40,490 --> 00:20:42,569
That is the branch from Visit Austin

692
00:20:42,570 --> 00:20:44,769
that works with

693
00:20:44,770 --> 00:20:46,729
local community partners like Travis

694
00:20:46,730 --> 00:20:47,869
High School and like Austin

695
00:20:47,870 --> 00:20:49,969
Community College, Good Works,

696
00:20:49,970 --> 00:20:51,829
Urban Roots, to give back

697
00:20:51,830 --> 00:20:53,849
to community members who are

698
00:20:53,850 --> 00:20:55,869
wanting to thrive in

699
00:20:55,870 --> 00:20:57,509
the hospitality and tourism and

700
00:20:57,510 --> 00:20:59,329
restaurant scene. Um, so the

701
00:20:59,330 --> 00:21:01,479
give back gig is where we

702
00:21:01,480 --> 00:21:03,299
take these great, incredible

703
00:21:03,300 --> 00:21:04,999
culinary students from Travis Early

704
00:21:05,000 --> 00:21:06,879
College High School and we

705
00:21:06,880 --> 00:21:08,779
partner them with

706
00:21:08,780 --> 00:21:10,779
celebrity chefs from the

707
00:21:10,780 --> 00:21:11,739
Austin area.

708
00:21:11,740 --> 00:21:13,879
Wow. A couple of years ago,

709
00:21:13,880 --> 00:21:14,979
something really incredible happened

710
00:21:14,980 --> 00:21:16,659
in Austin and that is that the

711
00:21:16,660 --> 00:21:18,359
Michelin Guide came to Austin.

712
00:21:18,360 --> 00:21:20,299
And this was big, huge news

713
00:21:20,300 --> 00:21:21,759
in the hospitality and culinary

714
00:21:21,760 --> 00:21:22,760
scene in Austin.

715
00:21:23,640 --> 00:21:25,519
So students who maybe wanted to

716
00:21:25,520 --> 00:21:27,159
work with the Michelins chef before

717
00:21:27,160 --> 00:21:29,639
that had to leave the state.

718
00:21:29,640 --> 00:21:31,059
They had to go to Chicago, they had

719
00:21:31,060 --> 00:21:32,539
to go to New York to try to get that

720
00:21:32,540 --> 00:21:33,359
experience.

721
00:21:33,360 --> 00:21:35,639
But because of the Give Back gig and

722
00:21:35,640 --> 00:21:37,559
those chefs partnering with us,

723
00:21:37,560 --> 00:21:38,919
our students can do that in their

724
00:21:38,920 --> 00:21:40,959
own hometown and then they can stay

725
00:21:40,960 --> 00:21:41,959
in their hometown.

726
00:21:41,960 --> 00:21:43,159
They can go to Austin Community

727
00:21:43,160 --> 00:21:45,019
College, major in culinary arts,

728
00:21:45,020 --> 00:21:46,839
and continue to work their

729
00:21:46,840 --> 00:21:48,879
way up with local chefs

730
00:21:48,880 --> 00:21:50,159
who've been recognized by the

731
00:21:50,160 --> 00:21:51,029
Michelin Guide.

732
00:21:51,030 --> 00:21:53,009
No, it is really cool to be able to

733
00:21:53,010 --> 00:21:54,909
work with the best of the best when

734
00:21:54,910 --> 00:21:56,429
you're, you know, in high school.

735
00:21:56,430 --> 00:21:57,729
So speaking of that, let's turn to

736
00:21:57,730 --> 00:21:59,689
some of our brilliant students.

737
00:21:59,690 --> 00:22:01,509
First, I have Leilani, why

738
00:22:01,510 --> 00:22:02,929
are you interested in the culinary

739
00:22:02,930 --> 00:22:03,789
arts?

740
00:22:03,790 --> 00:22:05,769
Well I'm interested in the culinary

741
00:22:05,770 --> 00:22:07,609
arts because I can be creative

742
00:22:07,610 --> 00:22:09,629
with food and honestly

743
00:22:09,630 --> 00:22:11,229
you can never make mistakes when it

744
00:22:11,230 --> 00:22:13,269
comes to food you can probably like

745
00:22:13,270 --> 00:22:14,889
learn from it or make something new

746
00:22:14,890 --> 00:22:16,949
that you like and I just like

747
00:22:16,950 --> 00:22:18,769
that I get to make food

748
00:22:18,770 --> 00:22:20,709
for people that for my loved

749
00:22:20,710 --> 00:22:22,549
ones and they get to

750
00:22:22,550 --> 00:22:24,669
taste some of my foods.

751
00:22:24,670 --> 00:22:26,199
I love that, and Cerise.

752
00:22:26,200 --> 00:22:27,799
What have you already learned about

753
00:22:27,800 --> 00:22:30,049
the culinary arts as a student?

754
00:22:30,050 --> 00:22:31,969
Well, a basic answer is that

755
00:22:31,970 --> 00:22:33,909
I've learned knife skills and

756
00:22:33,910 --> 00:22:35,989
different ways to cook

757
00:22:35,990 --> 00:22:38,069
different foods, but

758
00:22:38,070 --> 00:22:40,089
a more in-depth answer

759
00:22:40,090 --> 00:22:42,569
would be that I have learned

760
00:22:42,570 --> 00:22:44,409
the importance of

761
00:22:44,410 --> 00:22:46,269
networking and knowing

762
00:22:46,270 --> 00:22:48,229
the right people and being

763
00:22:48,230 --> 00:22:50,709
involved in the community and

764
00:22:50,710 --> 00:22:52,749
the importance of working well

765
00:22:52,750 --> 00:22:54,749
with others and doing

766
00:22:54,750 --> 00:22:56,729
your best to help everybody.

767
00:22:56,730 --> 00:22:58,569
That skill set will take you far in

768
00:22:58,570 --> 00:23:00,269
any career. So those are good things

769
00:23:00,270 --> 00:23:01,069
to learn.

770
00:23:01,070 --> 00:23:03,049
And then up next I have Arlo,

771
00:23:03,050 --> 00:23:04,389
what do you hope to learn from this

772
00:23:04,390 --> 00:23:05,729
event? Because you're gonna be next

773
00:23:05,730 --> 00:23:07,729
to like superstar chefs.

774
00:23:07,730 --> 00:23:09,689
Well, to build off Cerise and

775
00:23:09,690 --> 00:23:11,789
Ms. Vaughan, to say that networking

776
00:23:11,790 --> 00:23:13,829
and having these opportunities with

777
00:23:13,830 --> 00:23:15,689
these great, amazing people who

778
00:23:15,690 --> 00:23:17,069
already have so much experience in

779
00:23:17,070 --> 00:23:18,989
this industry, and to be there

780
00:23:18,990 --> 00:23:21,029
and to have that opportunity

781
00:23:21,030 --> 00:23:22,929
just makes your view of

782
00:23:22,930 --> 00:23:25,049
the future just so much brighter and

783
00:23:25,050 --> 00:23:26,489
allows you to build connections

784
00:23:26,490 --> 00:23:28,489
early and get into

785
00:23:28,490 --> 00:23:30,129
not just the culinary scene but the

786
00:23:30,130 --> 00:23:31,989
hospitality scene and

787
00:23:31,990 --> 00:23:33,529
make a successful career out of your

788
00:23:33,530 --> 00:23:33,899
life.

789
00:23:33,900 --> 00:23:35,779
And Dina, how do you help to use the

790
00:23:35,780 --> 00:23:37,379
things that you've learned in the

791
00:23:37,380 --> 00:23:38,139
future?

792
00:23:38,140 --> 00:23:40,119
Well, since I'm graduating soon,

793
00:23:40,120 --> 00:23:41,919
I think that I'm gonna use like the

794
00:23:41,920 --> 00:23:42,859
networking skills and the

795
00:23:42,860 --> 00:23:45,079
communications because

796
00:23:45,080 --> 00:23:46,959
I'm going to be communicating with

797
00:23:46,960 --> 00:23:47,999
a lot of people because I am going

798
00:23:48,000 --> 00:23:48,959
into nursing.

799
00:23:48,960 --> 00:23:50,399
So I'm just gonna use what I've

800
00:23:50,400 --> 00:23:52,659
learned about my internships

801
00:23:52,660 --> 00:23:54,519
and my internships when I did human

802
00:23:54,520 --> 00:23:55,639
resources.

803
00:23:55,640 --> 00:23:57,639
I learned more about what

804
00:23:57,640 --> 00:23:59,019
it's like to work with other people

805
00:23:59,020 --> 00:24:01,279
and knowing how to,

806
00:24:01,280 --> 00:24:03,139
I guess, react to how other

807
00:24:03,140 --> 00:24:05,019
people react to certain things that

808
00:24:05,020 --> 00:24:06,879
I probably would react

809
00:24:06,880 --> 00:24:07,880
differently to.

810
00:24:08,820 --> 00:24:10,239
Yeah, I think I'm just gonna take

811
00:24:10,240 --> 00:24:12,679
more the skills on

812
00:24:12,680 --> 00:24:15,179
communication rather than like

813
00:24:15,180 --> 00:24:16,649
cooking skills.

814
00:24:16,650 --> 00:24:18,169
We've been speaking with AISD

815
00:24:18,170 --> 00:24:20,009
students Leilani Martinez,

816
00:24:20,010 --> 00:24:22,089
Dina Munoz, Arlo Irving,

817
00:24:22,090 --> 00:24:23,869
and Cerise Macerriegos, and their

818
00:24:23,870 --> 00:24:25,669
instructor, Jama Vaughn.

819
00:24:25,670 --> 00:24:27,389
We'll have a link with more info at

820
00:24:27,390 --> 00:24:29,489
kut.org slash signal and

821
00:24:29,490 --> 00:24:31,109
in the podcast show notes.

822
00:24:31,110 --> 00:24:32,629
Thank you so much for being here,

823
00:24:32,630 --> 00:24:33,079
guys.

824
00:24:33,080 --> 00:24:34,080
Thank you!

825
00:24:36,610 --> 00:24:38,449
That's it for us here on Austin

826
00:24:38,450 --> 00:24:39,409
Signal.

827
00:24:39,410 --> 00:24:40,489
Thanks so much for hanging out with

828
00:24:40,490 --> 00:24:42,249
us. Serena Sevilla is our technical

829
00:24:42,250 --> 00:24:43,129
director.

830
00:24:43,130 --> 00:24:44,909
Alexa Hart is our producer.

831
00:24:44,910 --> 00:24:46,469
Christian Cabrera is our managing

832
00:24:46,470 --> 00:24:47,389
producer.

833
00:24:47,390 --> 00:24:48,309
I'm Miles Bloxson.

834
00:24:48,310 --> 00:24:50,649
And for my buddy, Jerry Quijano.

835
00:24:50,650 --> 00:24:52,509
Austin Signal is back tomorrow.

836
00:24:52,510 --> 00:24:54,269
I hope you have a beautiful day.

