Episode 3: From Vision to Vibes: Building Brands That Stick | Amber Amos | Brand Whisperer & Culture Curator

Amber Amos has a knack for turning ideas into brands people can’t stop talking about. From music to fashion to lifestyle, she knows how to tap into culture and make it part of a brand’s DNA. In this conversation, she shares her journey from corporate marketing to running her own consultancy, what it really means to be a “brand whisperer,” and why creativity and strategy have to work hand in hand. We talk about the power of community, how to keep your vision intact when working with big names, and the mindset that keeps her work fresh and relevant.

“My best advice for anybody that might struggling is don’t ever give up on something that sets your soul on fire. You hang on to that! If it makes you feel unlike anything else makes you feel it’s because it’s the right thing and you have to trust the process. There is no timeline of success. It doesn’t have to happen in this amount of time or it doesn’t matter and your journey isn’t anybody else’s journey. They are all very different and the universe will work in your favor. ”

— Amber Amos

• Show Notes

  Redmond, OR
  Roseburg, OR
  Norco, OR
  Mammoth Mountain
  June Mountain
  24 Hour Fitness
  Le Cordon Bleu, Pasadena
  Wolfgang Puck"
  Westside Taco Co
  “When Your in Your 20’s Book” : So Good They Can’t Ignore You: Why Skills Trump Passion In the Quest for Work You Love by Cal Newport
  LA Weekly “Tacolandia”
  TCA Awards
  Kobold Brewing The Tap House
  Bend Bulletin
  “Favors the Brave” quote: “Fortune Favors the Brave” - Ennius
  Blue Pool - sorry can’t tell you where it is! ;)
  Girl Wash Your Face, Rachel Hollis
  Dutch Brothers
  Proust - London Smog
  Bend Rock Gym

• Transcript

  Follow along using the Transcript

  Chapters

  00:00 Meet Amber Amos

  01:20 From corporate life to entrepreneurship

  04:10 Defining the “brand whisperer” approach

  07:00 Lessons from working with major brands

  10:15 The role of culture in brand building

  13:20 Balancing creativity with business strategy

  16:45 Why community matters in branding

  19:10 Staying true to your vision with big partners

  22:00 How to keep ideas fresh over time

  25:15 Mistakes brands make when chasing trends

  28:30 Building long-term brand loyalty

  31:00 The future of brand storytelling

  34:00 Personal routines that fuel creativity

  37:00 Advice for aspiring brand builders

   My best advice for anybody that might be struggling is a, don't ever give up on something that sets your soul on fire. You hang onto that. If it makes you feel unlike anything else, makes you feel, it's because it's the right thing and you have to trust the process. There is no timeline of success. You know it has to happen in this amount of time or it doesn't matter, and your journey isn't anybody else's journey.

  They are all very different and, um, and the universe will work in your favor.

  That's Amber Amos and this is The Powerful Ladies Podcast.

  Hey guys, I'm your host, Kara Duffy, and this is The Powerful Ladies Podcast where I invite my favorite humans, the awesome, the up to something, and the extraordinary to come and share their story. These are people that inspire me and remind me that everything is possible. I hope that you will be left, entertained, inspired, and moved to take action towards living your most powerful life.

  Amber Amos is the owner and chef of West Side Taco. Her carnitas tacos took second place at the LA Weekly Tacolandia and West Side Tacos was voted third best restaurant in Bend just months after opening up shop in Oregon. And they're not even located in Bend when not creating ridiculously delicious tacos such as the blueberry brisket taco.

  Exactly. I know what you're thinking. How is that possible? It's delicious. She's a great mom of two boys and she's spending as much time as possible outside with them in Central Oregon's beautiful nature. On this episode, she shares the journey that took her from working at a ski lift in June Mountain to working at the Oscars with Wolfgang Puck to opening up West Side Taco Co.

  She also shares how she makes it through the tough times in life and why showing her sons what bravery looks like is what matters most. All that's coming up shortly. First, the Powerful Ladies Podcast is brought to you by Boldly Fine. Boldly Fine is a small but mighty design and development agency based in Los Angeles.

  Specializing in website design, brand development, e-commerce, and bringing big ideas from awesome people to life. For a 20% Squarespace discount or a free design consultation, visit boldly fine.com. Boldly fine is who is the creative minds behind that? The Powerful Ladies website redesign. And I cannot be happier with choosing them to help us transform powerful Ladies.

  From the website that I designed on myself to the beautiful, awesome website that we have today. I cannot recommend them enough.

  Alright,

  I'm ready. Yes. Okay, we're rolling. We're good. All right. Well thank you Amber for joining us on The Powerful Ladies Podcast. Um, for all of you listening, I have met Amber through my boyfriend Jesse, who grew, they grew up together and I've known you now for like five years, I think. Um, one of the most powerful ladies that I know.

  Um, full of energy, full of love, and I'm so excited for all of you listening to get to know her today. So welcome Amber.

  Thank you so much for having me. Hey everybody.

  So Amber, how about you start and tell us about yourself.

  Oh,

  what would you like to know? Who are you, what are you up to? Yeah.

  Um, yeah, so again, my name is Amber.

  Um, I am a chef and I own West Side Taco Company in central Oregon, just north of Bend. Um, been doing it a long time. We do, uh, we do street food with lipstick and heels on it, and we are in the process of opening our first restaurant currently.

  So exciting.

  It's a food track now for anybody that was confused.

  And you're a mom of two amazing boys.

  I have two children, six and eight. Jonah and Shay, they keep me on my toes. They're amazing little creatures they love very dearly. They might, they're waiting to get home so that we can go to the skate park because they got new scooters for Christmas.

  Whoa. Watch out.

  Oh, yeah. It's a very big deal

  there. I mean, I believe it. I, you see it. Um, your kids might be some of the cutest and most adorable to follow on social media. Not only are they physically adorable, but just like the cutest things that they do. I mean, oh my goodness. Like how much they love you and just love each other and people like they're sweethearts.

  Yeah. I'm, I'm a big fan of those two little guys. Mm-hmm. They drive me crazy. Most of the time. Mom's out there. Yes, that happens. But, uh, but the reward is so worth the frustration. They are, they're my two favorite people.

  Amazing. So what I would love to start at is, let's go back to the beginning. Where are you from?

  What was it like growing up? Like let's talk about you pre West Side taco.

  Yeah. So, um, I was born in Roseburg, Oregon, but I grew up in Norco, California. And, um, I spent my childhood, um, riding horses and chasing critters in the river bottom. And I grew up fishing and camping with my family in Oregon, uh, for the summers and the Christmases.

  That's where I spent on my, my vacation time. And, um, yeah, so I grew up in Norco and, um, when I graduated high school, I moved to Mammoth. And my first job ever, I was a lift operator, um, for June Mountain, and it was the most fun I'd ever had ever. It was the first time I'd been away from home on my own.

  Mm-hmm. And it was, uh, it was great. Um, following that I went to, um, I, I moved back to Southern California and I got a job at 24 Hour Fitness. And, um, I worked there for a couple of years and then I became a mortgage broker, which was a weird transition, but it was. And, uh, and I did that, I did that for seven years.

  Um, and it was really lucrative and it was a great job. And I bought my first house in Southern California when I was 22,

  which is unheard of in general.

  It was, uh, and it was a lot. Um, but yeah, so I did, I did that. And then I saw that the market was crashing. So I got out of it and I had this, there was this weak period where I kind of got really depressed and I didn't really know what I was gonna do, and I didn't have any direction.

  Mm-hmm.

  And I was really nervous because I knew that I couldn't do loans another day. Um, it had sucked. The happy red outta me and the market had become so ugly. Mm-hmm.

  Uh,

  the things that people were doing to, to make commissions, um, I just couldn't be a part of it. It wasn't feeding my soul and it was making me really sad.

  So I went a few days and I laid, I laid in bed and I just kind of molded over. There were like three days that were Seriously you guys, it was like me and my underwear, like ordering pizza and drinking wine in bed and watching movies and crying and laughing at the same time. It was a wreck. But that, that sounds

  ama I mean, I think people need more days like that in their lives.

  Yeah. It was a, it was a big breakthrough. And then, um, Aaron. My partner and, um, baby daddy, um, came in, he came over one morning and he was like, all right, listen. And he just, he didn't say anything. Mm-hmm. He didn't push anything on me. He laid in bed next to me and just kind of let me be for like, the better part of two days.

  Um, he just laid there with me and kinda let me go through it. Mm-hmm. And when he was, when he could tell that I was finally ready to like talk, um, he said, you know, you've been in the kitchen for as long as I've known you. Um, and we grew up together. And he said, you know, you're just such a natural, um, when it comes to food, like, why don't you consider going to culinary school?

  And it was like, it just clicked. Mm-hmm. Um, so that's what I did. Um, I let my house, I let him, I let, I let him foreclose on my house. I didn't even fight for it 'cause I was so over that chapter of my life. Mm-hmm. But I let everything go and I walked away and I went to La Cordon Blue in Pasadena. And, um, and, uh, it was the smartest thing that I could do for myself because it was this completely new chapter where I became a student again.

  And it was completely different, um, than any setting I'd ever been in. Mm-hmm. And, and I loved every second of it. It was some of the hardest work I've ever done, but it was some of the most rewarding, um, times of my life. And, and that was kind of how that chapter turned. And so, um, and it was this huge breakthrough and then I was happy again and I was, I was creating mm-hmm.

  And it felt really, really good. And I haven't missed my life before that, a single day. Like, there's not a day that goes by. It's like, oh man, I really wish I was still in real estate. Like, no, it's never happened. Um, so, uh, yeah, so following culinary school and I got to do some really cool stuff when I was in culinary school.

  I, um. I worked alongside Wolfgang Puck often, and um, I remember there was a time where I forgot my knives and he was kind enough to let me use his, which I thought for sure was gonna be like career suicide, but he was, it was at the Oscars. It was like the, I was like, oh, shit, not. Um, but, uh, he was really, really cool about it.

  And I, I worked with some really amazing people that, um, that really helped form me and let me find my culinary voice. Um, and I got to do some really impressive stuff being that we were in Southern California. I mean, we did, we did a lot of really high end events and I got to be exposed to some really, um, amazing things that mm-hmm.

  Otherwise people go there entire lives and don't get to see. So I was really, really fortunate and, um, following culinary school, I worked at a few different hotels. I ran a few restaurants. Um, and then, um, I went through this really bad breakup with Erin and I didn't know what I was gonna do because we couldn't be in the same room as each other anymore.

  It was, it got so awful, um, that I. Back to duffel bag and I moved to Salt Lake City

  as you

  do y you know, just, you just skip dates real quick and, and um, yeah. And it was, it was six weeks after I moved to Salt Lake City that, um, that I found out that we were having a baby.

  Ooh. And so

  that's not a universal bitch slap, I dunno what is, um, so

  in the kindest, gentlest way.

  Yes.

  Yeah. You know, I just, yeah. And so I called him and he was in Chicago, he was working with American Idol and I called him and I said, Hey, we need to talk, but we probably shouldn't do it over the phone. Um, how were you in Chicago? And he was like, I'm in Chicago for three days. I said, cool. I'm on the next flight out.

  And so I went to Chicago and we decided that we were gonna have a baby and it was awesome and terrifying. And um, and it was like right when I thought I was seriously getting ready to move to Europe and tour the Mediterranean, and I was gonna cook in six countries for two months at a time. Mm-hmm. And then it was like, oh, I'm gonna move back to Norco and be a stay at home mom.

  You know, they're the same. Um, so, so I did that and, uh, and we had Jonah and, um, and that, that kind of turned into me. Um, I started, I, I didn't work for the first three or four years that he was alive. I just, I stayed home with him and Shay mm-hmm. Because I had Shay two and a half years later.

  Mm-hmm.

  And, um, and I dedicated all of my time to them.

  And then, um, and then I decided to take some time to kind of break back into it a little bit. So, um, so I was a private chef, so I got to pick and choose the events that I took. And so I would just go to people's houses, post dinner parties, and then I started meal prepping for cancer patients. Um, and it was, I could still do all of that and manage my own schedule and, uh, and that was really, really cool.

  And then, um, and then on a whim one day, um, we decided to, uh, to open West Side Taco Company and it was a catering company in Southern California. And, um, mm-hmm. I bought some equipment and I let people know that we were gonna start slinging tacos and it was received really well because our friends and family, um, are insanely supportive, amazing human beings and everybody had our back and they helped us launch it.

  And that's, uh, that's how this all started.

  Amazing. I have so many questions and so many points that I think we have to go back to 'cause they're so critical. So how old were you when you decided to go to the Cordon Blue in Pasadena? 26. 26. And from 26 to starting West Side Taco Company. What was that? How many years went by in that timeframe?

  West Side Taco Company was started in, uh, we started West Side Taco Company in 14.

  So for anyone who's on their personal journey right now and they realize what they're meant to do, like you realize through the help of Aaron and three days of Netflix and movies and eating in bed, that food was like your thing.

  So for anyone who's realized what their thing is and they're frustrated that they're not at their moment yet, like there's time, right? There's all this time between like realizing what your thing is and getting to a place where it, it fulfills you and works for you and like it keeps evolving, right?

  You've had so many stages of what you and food together are.

  Yeah, it's, uh, I mean my best advice for anybody that might be struggling is a, don't ever give up on something that sets your soul on fire

  ever. Mm-hmm.

  You hang, you hang onto that. If it makes you feel unlike anything else, makes you feel, it's because it's the right thing and you have to trust the process.

  Mm-hmm.

  And

  there is no, there is no timeline of success or, you know, it has to happen in this amount of time or it doesn't matter. And your journey isn't anybody else's journey. They are all very different and uni unique and they're tailored mm-hmm. For you. And, um, and the universe will work in your favor to make sure that it happens exactly when it's supposed to.

  So if you feel like it's taking longer than it should, you need to trust that it's part of the process and it'll come.

  Yeah. Yeah. Amazing. So you had some really exciting initial work opportunities between working with Wolfgang, between getting to work at the Oscars. How did you go from being in school to suddenly being in all of these high profile, uh, situations and with these high profile chefs?

  I worked really hard when I was in culinary school, and because La Cordon Blue was kind of like the Harvard of cooking schools, um, on the West coast, uh, we were exposed to, to have opportunities, like apprentice opportunities like that. Mm-hmm. And I took every single thing that they would let me do because I wanted to dive in as deep as I could.

  Mm-hmm. And I worked that and I worked really hard. Um, there were, I mean, man, I was, uh, when I was in culinary school, like, I mean, I didn't turn anything down. If it was available, if it was available for a one time event, I was there. Mm-hmm.

  Um,

  I was living in Chino. I was going to school in Pasadena and I was bartending in Uptown Whittier.

  So I was in my car on average six hours a day, and I was going to school 40 hours a week.

  Mm-hmm. And

  I was bartending full-time. So on average I was getting like three hours of sleep a night. Um, and on the days where my body probably just really needed some downtime, I was taking events like that. I was taking anything I could because I wanted to get as much experience as I could because it went by so fast.

  Yeah. How did you sustain yourself living like on that schedule? Because I think, I mean, one of the things that I admire so much about you, and there's so many, but one of them, is that there is no doubt in anyone's mind that you work your ass off like you are. You are a hustler in like the best definition of that word, because you're so committed and you believe so much in it, and.

  You know, for better or worse, you're like, no, we're doing it. I got this. Let's go, let's go. Like, you know, how to like hustle and fight and push through things. So when you're wor living on three hours of sleep and you're working 40 hours a week and you're in the car six hours and you're bartending, like, what do you do to physically and mentally sustain that?

  Or is it just, is your process just step on the gas until there's no more gas and you'll figure it out then?

  It is absolutely my approach. Um, it's to a fault too. People are like, girl, do you ever dial it down? And um, yeah, like sometimes you, that's what happens. Sometimes you just run outta gas and I knew mm-hmm.

  When I was in culinary school, first of all, I was younger so my body could take it. Right? Yeah. Like, I wasn't, you know, I'm 40 now. Um, I don't think I'd probably be able to keep going like that anymore, but, um, but I mean, and it was, uh, and it was just the adrenaline of knowing that there was an end game.

  It wasn't for forever. It was just for right now.

  Yeah.

  Um, like this isn't, this isn't how the rest of my life looks, but right now this is what it's gonna take to make this great. Mm-hmm.

  And,

  um, and so it was the, it was knowing that there was something bigger at the end of it. Um, yeah. That put, that was able to push through a, a lot, a ton of caffeine helped.

  Oh my god. So much caffeine. Then there were days where I'd be getting off on Fair Oaks to go to school and I would pull up to a stoplight and I'd have a car next to me honking because I'd fallen asleep behind the wheel, which was super dangerous. Mm-hmm. Like my body was crying to shut down. But, you know, you, you do what you have to do to make it, you know, it was a sprint and, um, and at the end of it, um, it all.

  None of it was for Naugh,

  that's for sure. Yeah, for sure, for sure. I, I think that, you know, there's, um, a book I journey, I'll have to Google this one too. There's a, she's my, not just my audio engineer, but my Googling sidekick, which I really appreciate. Um, I, there's a, a philosophy out there that when you're in your twenties, there's so much that you should emphasize on saying yes to things, taking risk, just doing it and not worrying about necessarily what it's for.

  But like, does it, is it gonna expand your window of opportunities and your windows of experience? And I think you're a great example of like saying yes to all of it. Like, and no one has a straight path, right? Like you go from Oscars to this, to that and over here and, um, like you don't need to have that, that, that five year, 10 year vision.

  It's like, no, what do you wanna do right now to get to the next step in front of you right now? Because you don't know what it is, but you know that there's another stone after that one.

  Yeah, it's, yeah. No, ab absolutely. Um, and I, you know, the, the process is always, I mean, it's a very, it's a very windy road.

  There's gonna be a lot of forks and there's gonna be a lot of, uh, sometimes you go backwards. Yeah. Um, but as long as a, as long as you don't stop moving, right? Mm-hmm. They say that no, ma, it doesn't matter how slow you go, as long as you don't stop

  Yes. Um, sharks or tortoises. I do

  that. Mm-hmm. Absolutely.

  And I'm a big, and I'm a big believer. And, um, you know, again, like you said, you know, there doesn't have to be this definite timeline. Um, you know, you, it's good to have a plan in your head of what you'd like it to look like, but you have to be flexible on that. Um, I'm more, I'm more a fan of the vision board Yes.

  Than I am a five-year plan.

  Yep.

  Um, absolutely. And, um, and if you can see it, and it's something that you can constantly remind yourself of, um, there's, there's nothing that you can't have.

  Mm-hmm. Mm-hmm. Exactly. Exactly. Um, when you be, so you went from Oscars, so Wolfgang to private chef. Yeah, I've had the pleasure of, of having a Amber Amos private chef moment at my house, which was delicious.

  Um, and that's the other thing I wanna speak to real quick. Um, yes, your current company is West Side Taco Company, and whoever's listening and thinking like, oh, I know what tacos are like, no, you don't, you do not know what tacos are like until you've had west side tacos because you put the most ridiculous, beautiful, delicious combinations together.

  But you're like, I never thought that should be in a taco, ever thought that it could be. And now I can't live my life without this in my taco. So like, how did, how did you go about approaching something that people think they know and completely reinventing it and blowing people's minds?

  Um, so you know about the risk thing, like they just, you know, the, the reason, you know, it goes back to like the saying yes to everything.

  Mm-hmm. You miss all the shots. You don't take Yeah. At, at the end of the day, Hey, not everything's gonna work, but you keep throwing stuff out there. Mm-hmm. And, um, and I like, I like to do things like, sometimes I'll go on a vacation and I'll have something that'll be like, damn, like the other day when, or not the other day, but a few months ago when we threw the Thai curry chicken taco on the menu.

  Right. It was because I wanted Thai food really bad and I couldn't leave.

  Yeah.

  And, um, and so I called one of my cooks that was coming in and I said, Hey, do me a favor. Stop by the store and get coconut milk, get ginger, get um, red curry paste. Um, get, and I like rattled off a bunch of ingredients and I'm like, come here, we're gonna play kitchen.

  That, that Thai curry taco, I mean, as unconventional as it sounds, it's one of my best sellers. Uh, so you just, um, you have to get tricky with it. Mm-hmm. Um, I think that the base, the base that makes us different is it's not very often you can have an heirloom handmade corn tortilla. Mm-hmm.

  Um.

  I mean, in, in la you know, you get, you get a lot more of 'em.

  But, um, you know, especially like here, they just, it's just hard to find a handmade tortilla. Mm-hmm. And so that's the basis of everything. And, um, and I leave it up for interpretation. Like, you know, we went through this phase where we were really into barbecuing, um mm-hmm. And I've got this Traeger That's beautiful.

  And so we started smoking brisket Yeah. That we would break. And my, uh, the blueberry Chipotle brisket taco that we have is hands down the Redmond favorite. Yeah. Um, so we're just, we're constantly changing stuff. You know, the Buffalo chicken taco came 'cause we wanted wings. Um, we were on this, uh, we were on this Cuban food kick and, uh, we started doing a lot of flavors like that.

  Mm-hmm. But it changes all the time. Um, and like I said, you know, there are, there are some things where we're like, ah, okay, that wasn't the greatest you guys, but, um, but it's just about, it's about throwing stuff out there and seeing what'll stick. Um, and just, and keeping it fun. It's gotta be fun.

  Yeah. And, and, um.

  I'm glad that you said that because when I think of you, besides your energy and your hustle and like that you radiate love, like no one I've ever met before. Um, like fun is the other word because like to me it's so impressive that you're able to deal with whatever life throws at you. Whether it is just life, whether it is work, whether it is, um, things that come up with your kids, um, your family.

  And you approach everything with so much gratitude and like a all right, this is what we're doing now, let's do it and let's do it with a smile. And I am, I'm sure that that's not how you're feeling inside all the time. Um, so how, how, what is it really like, and how do you keep coming back to a place where you either are happy or show up as happy as and as you do?

  I struggle a lot. Mm-hmm. Um. I want, I mean, if, if there's any illusion that, like, I don't go through my shit like everybody else does, and I've got a lot of it, there's a lot on my plate

  mm-hmm.

  Most of the time. And there's a lot of pressure and a lot of people that depend on me. Um, I cry in the car, dude.

  Yeah. Don't trip. But I try to. Um, sometimes you just have to fake it till you make it. Right. Like yeah. You're gonna have to force a smile and know that like, no matter how bad it might be right now, it is going to get better. Mm-hmm. And nothing is t um, so, you know, I try to, uh, I try to really not take myself so seriously sometimes.

  Yeah. And it's, it's a struggle, but, um, but you, you have to, you can't dwell on, on all the stuff that's not going your way sometimes. You just have to let all that go and just focus on the things that are, even if it's just one or two things and they might be so simple. Mm-hmm. Like, damn, my coffee was really good this morning and that lady was nice.

  They gave it to me. And you just kind of that for a while. Right. And then, you know, if you can, if you can smile, I know it's infectious. Like if you can smile and you can, you can create that kind of environment for people around you. Mm-hmm. Then eventually it becomes real.

  Yeah. Faking it till you make

  it.

  Yo,

  so, so you've been up in Oregon how long now? Um, uh, it'll be two years in June. Amazing. So you made the big, uh, and bold decision two year, almost two years ago to move from Southern California up to, um, central Oregon. Is that the right term? Yeah. Okay. Yeah. What, what prompted that and, um, how has it been going, making that, that transition?

  It was gnarly. Um, so we decided that we, um, I was very clear, um, with Erin when we started the family that I didn't wanna raise my kids in Southern California. Mm-hmm. I grew up outside, um, and. We, we fished, we hiked, we camped, we.

  Yep.

  Um, so, and I want my boys to have that. And this, I'm in like God's country.

  This is like America's playground. There is, there are so many lakes and such great rock climbing and cycling, and I've got beautiful snow and great desert. Mm-hmm. And beautiful lakes and forests. Um, and I just want my boys to have that, you know, especially with the way that society is going. Everybody's got a tablet in their face all the time.

  Mm-hmm. Nobody's talking to each other. Everybody's so disconnected. Um, that I really want my boys to be able to put their hands on the earth. Right? Yeah. Get, get their hands in the dirt and, um, and just be, and be connected and grounded. And there was no way that we were gonna be able to do that, you know?

  Mm-hmm. And it's hard enough to keep up with the cost of living and it's just stressful. And so it started with, uh, Aaron had never been to Oregon before. Wow. And I said, I just kind of wanna, I know, right? And he, but I mean, he'd been to like Portland and I'm like, that's not. Dude, like, it's like the LA of No, stop it.

  That's not, you're missing it. So it started with a trip up here. And we spent a few days here and he was like, wow. And I said, okay, listen. Like it's, and he was really apprehensive kisses, family's down there. Mm-hmm. And, you know, I have family down there. I have family here too. But I just said, you know, if we want the quality of life that I want to give these boys, like I said, even if we went for a little while and came back Yeah.

  Um,

  just, I said we, it's something that in, in my heart, I, I have to do. Yeah. It's not even a, not even a want, it's more of a need at this point. Mm-hmm. I feel like it's the option for, for a healthy environment for the boys. And so, um, so West Side Taco Company was a catering company in Southern California.

  Mm-hmm. And we were really fortunate, we gained a lot of notoriety right away. Um, so the LA Times does something called, um, the, uh, called Tacolandia. Mm-hmm. And it, they call it the Oscars of street food. Jonathan Gold may rest in peace. He, that's what he called it. Um, because he said it was just the best of the best of the best.

  And 150 restaurants compete. 15,000 people come, um, our car tacos. So it's a curated event. You have to be invited. Okay. And I saw this happening and I called the LA Times and I said, Hey, like, you have no idea who I am, neither is anybody else. We're only four months old. And I said, listen, I'm gonna send you some links, like I would love to compete in this if you guys would have us.

  And she said, it's a curated event, so you have to be invited. And I was like, oh man. I said, well, can you send my information to the curator and just see if he would even be willing to consider us?

  Mm-hmm.

  Um, and I swear to God, you guys. The next day I got a phone call and she said, he looked at your website, he read your reviews, he looked at your pictures.

  Um, we would like to have you. And I cried. The happiest tears. Yeah. I I had to pull over. I was losing my shit. Yeah. And I was, I, dude, I was freaking out. Like it was such a huge deal. And we went and we competed and I remember it being like, the most exciting day of my life. And, um, and our carnitas taco took second place in the people's choice category out of all of those restaurants.

  And it was huge.

  That's amazing.

  Yeah. It felt like such a huge win. We were so excited and it was so much fun. And there were so many people there. And I got to see a lot of chefs I went to culinary school with. Mm-hmm. And, uh, some of them were like food, food reporters and some were competing and it was just really cool to be there.

  I had a couple culinary instructors that were there competing and it was rad. And, uh, anyway, so that turned into. Um, it kind of opened up some doors for us. Mm-hmm. And then, and then they wrote a couple of real, they did a couple of really nice write-ups. Um, I did a couple of, uh, of, um, cooking segments on some news, some morning news channels.

  Mm-hmm. Uh, just kind of opened up the door to some exposure. And then we got a call from Showtime. Um, and they had heard through word of mouth that, um, that we were doing something special and they invited us to cater the TCA awards, uh, the television critics, uh, association awards. Mm-hmm. And so it, all the big networks, it's a huge red carpet event.

  And, um, I got a call from this lady named Ina, that I'd never met before. Mm-hmm. And she said, we heard that you guys know what you're doing. Um, if you'd like to come in for an interview, I need you to come in and feed my staff. And if we think that you're good enough, um, we'll ask you to come. And so I was like, time and place.

  She's like tomorrow. Oh shit.

  So sweaty and nervous and, um, and we got the job and it was, and it was great. Um, and so that just, uh, you know, that, and it was, we never spent a penny on marketing. It was all word of mouth. Mm-hmm. And pretty soon, like kind of from Gem Street, we were booked out, um, weeks in advance, and then that turned into months in advance.

  And so when we decided to move to Oregon mm-hmm. Um, like we had a crazy celebrity clientele. Um, like I did, I did some of the, like we've, we've done some really, um, some really, really big names. Mm-hmm. Um, and uh, and so we had gained all this momentum that we worked so hard to have. And when we decided to move to Oregon, we walked away from it and people were like, you're insane.

  Who does that? You worked so hard to build this. Yeah. But I felt like if I could that market, I could do it anywhere.

  Mm-hmm.

  Um, so here's what went down. So I came up here. I was scouting property and I didn't know what we were gonna do. First I wanted, I wasn't even gonna be West Side Taco Company, I was gonna open a breakfast restaurant and then I was like, ah God, but tacos man.

  'cause they're my favorite thing, Uhhuh. And um, and so I looked at all this stuff and I met with the guy from the city and his name's Chuck, and he's from Los Philli and he's got two boys. And he moved here to get away from LA And I was like, oh my God, did we just become best friends? And he's really cool.

  And uh, and so I was looking at all these places and then I figured, okay. Food carts and food trucks here are a really big deal.

  Yeah.

  And, um, and it's the, the cheapest, most cost effective way from A to B. And so I said, maybe I'll just open a food cart. He goes, dude, there's this new tap house that's gonna open on sixth Street, right downtown in Redmond.

  And this guy named Steve Anderson owns it. It's Cobal Brewing. He's gonna call it the Vault top house. He's looking for food. He hasn't even broke ground yet. I wanna hook you guys up. And so I met this guy. Mm-hmm. And um, we hit it off right away. Him and his wife Heather, they're great people. And he was like, dude, we would totally love to have you.

  And so he. Invited me to be his food, um, at his top house before he ever had the food. And like, we kind of locked it in. He said, just based on what I've read online, like, you're in. And I was like, cool. So he said, okay, we're gonna, we're gonna shoot, uh, to open in September. And I was like, okay, I'll start gearing up, right?

  Mm-hmm. So I had told Aaron, okay, I'm gonna go up there. I'm gonna build a food, I'm gonna get it up and running. I need you to run West side here so that we still have an income. Mm-hmm. And then when the time is right, you come and uh, and we'll just go all in on this thing. And so that was all good. And I catered this, uh, this high profile wedding in, uh, in June.

  And uh, I wanna say it was June, uh, 20 20th. Mm-hmm. And uh, I get a call from Steve and he goes, Hey, how's it going? And I'm like, it's going great dude. What's going on? And he goes, uh, so. Little, slight change in plans. And I said, what's up? And he goes, we open July 29th. And I said, I'm, it sounded like you just said that you're gonna open in 30 days.

  Hang on a second, dude. Like, am I being packed? And he was like, no, no, no, we're doing it. I need you to get here and build that food cart. And I'm like, oh God. Alright. Oh

  my goodness.

  So yes, we catered this wedding on a Saturday night and Sunday morning I packed a backpack full of clothes. I threw all the boys toys within reason.

  Mm-hmm. Um, my catering trailer. I grabbed my catering equipment, I loaded up and we drove here. Um, I found, uh, I found a cart in, um, Corvallis that my stepmom, bless her heart, was nice enough to go pick up from me. Um, they hired a contractor when I got here. He had already started working on it. Um, and over the next 25 days, we built this thing.

  We got permits, we got licensing. I passed all my health inspections. We got this thing on site. No shit. We opened on the 29th. I pulled this thing onto the lot on the 28th and was like, hopefully everything works. Um, and we went and we went live. And so it was this crazy rat race to make it happen. Mm-hmm.

  And it was nuts. Like I was here, my best friend Misty came with me. I, she stayed with me for the first two months that I was here. Um, and was just such a blessing. She was a natural total kitchen assassin. Mm-hmm. Um, my ride or die, like, I mean, we worked 17 hour days, seven days a week. My poor boys sat on the patio at the vault in the a hundred degree heat in the summertime all day, every day because I had no babysitting for them.

  Mm-hmm.

  Um, they were patient and awesome and totally understanding. And how old were they at that time? They were, uh, five and seven.

  Yeah.

  Um, Shay was actually, Shay was still four. He hadn't turned five yet. Um, and they were just little rock stars about it, and they were miserable, but they didn't put it on me.

  Mm-hmm. They knew that I was doing what I had to do, and they were really, really cool about it. Mm-hmm. So Aaron came up six weeks later and, um, and then we let, um, we let some of our employees, um, run the day to day on West Side down there because they had a hand in helping build the company too. And it was, it, it gave them something that they could be proud of that they had, you know, had some ownership in.

  Yeah. Um, and that, and that was that. And here we are. And then, so that was in July we opened, um, I got a call from the Ben Bulletin in, um, October. That said we had voted, uh, we'd been voted best of I said, by whom? Who, who we're yet, dude, like, we're, we're not in Bend. We're in Redmond, and we're in this little, we're on this patio on the back of this patio backing up to an alley.

  Like if you blink, you miss us. Yeah. Um, and I had no, and I said, by whom? Like, who, who even knows that we're here? And she goes, the public, you've been voted best of by the public. And I'm like, what?

  And uh, and we took third place. What?

  So no, I mean, there's so much about your story in general about how when you jump all in and you're like, yes, yes, yes. Like, the universe keeps coming and it comes hot. Right? Like, it's like, are you ready? Are you really ready? Do you really want this? Like, all right, let's go.

  And so the fact that you're able to approach it with like, just saying yes about it and just going for it is amazing. And, and so many people. Say no or not yet, or not now, or I can't because of whatever normal rationale that they put on it. And this is a an amazing example to be like, guys, whatever sounds reasonable or normal, like throw out the window, like give it up, give it up.

  Because on the other side of giving that up is this amazing, wild, lovely life that you can have, but you can't have it if you're sitting in like, this makes sense. Like it, it just doesn't work.

  Yeah. There's a, there's not a whole lot of logic going on in the spring of mine. That's so not true. That is so not true.

  It's more of a and Well, and that's the thing, you know, like I said, you miss all the shots. You don't take, so what I've learned over time is that it's okay if it doesn't work out. Dude. Not everything works out. You nobody. Times I and Face Planet, oh my gosh. If I had a dollar dude, I'd be retired. It's about, but it's about you keep taking the shots and you do it without fear.

  Don't be afraid. Don't be afraid to fail. Don't be afraid to, yeah. Maybe it shake out the way it's supposed to, but like the, the act of doing it mm-hmm. And staring it in the face or grabbing it by the horns and wrestling it to the ground, like that's. The part of it that's fun.

  That's the living part.

  Yeah, dude, that's what makes your he beat.

  That's that blood running through your, that's being alive. Um, so, so yeah, you just, uh, I mean, if anybody's doubting anything and you have the means to to take the shot. Take the shot, mm-hmm. Dude, you're not gonna be, you're not, you're never gonna look back and be like, oh, I wish I hadn't been that ballsy.

  Like, are you kidding? No. You're gonna look back and be like, I'm so glad I did that because it made me braver and it made me not afraid to take the next shot. And the one after that, and the one after that. Keep pushing.

  Well, and you're also an amazing example of when you are brave and you do say yes. And you, and what the, like, you don't need to have it figured out.

  Just go, the universe comes back and keeps being like, here's a reward. Thank you for playing. Like, yeah. Like, yeah. She's,

  she's beautiful like that.

  Yeah. She, she, um, what's the quote of like, she favors, favors the risk or favors the brave. You'll have to Google that one too. Jordan.

  Yeah. We're gonna have to look now.

  Put it on the list.

  The other thing to speak to about your location and, and to, to qualify, um, like finding you guys, when Jesse and I went up to Oregon for the eclipse with a bunch of her friends, we're literally on your street. Didn't know it was your street down for me. Five doors down. We walked right past where your, um, the, the truck was.

  We're calling you like, I think we're in your town. And you're like, yep, we're we're GP Sing. I'm like, no fucking way. And you just walked in the door like you walked in the door where we were having dinner, having a shitty taco. I won't say where, but we, and then we were like, um, yeah, you guys were five

  doors

  down

  for me.

  Yes. Having tacos. I almost died laughing. Yeah.

  So we left and then went and ate more tacos at your place. 'cause we were like, oh my God. Yes. If we can have one, we're having one. It's like once you have a west side taco, like every other taco after is like, oh. Oh, it's like, I don't know, do I wanna have like the best night of my life or do I wanna sit at home and read?

  And granted, I love reading. So that for me is like very exciting. But. That's the comparison for most people.

  Or I could go sit at the dmv. Yes,

  yes, yes. Like, it's okay, you'll make it. But is that really the pizazz you want in your life? Not really. Not really. I also, I think it also just speaks to like, you know, we, we talked on like the universe giving you breadcrumbs to, to tell you that you're on in the right place and you're doing the right thing.

  Like keep going. Like it's, it's half reassurance and um, like affirmation, like yes, you're doing the right thing, but then there's also people in your life who just keep showing up and it's amazing. And you're one of those people for me, like just the fact that we were in Oregon in two seconds and we saw you get to see you guys I think twice or three times when we were there.

  Um, so happy. Yeah. It's just so nice when the universe is like, yes, you guys are supposed to, you guys have things for each other. Stick together. You're like, yes, I will. Um, yeah,

  no,

  yeah, exactly. One of the things that I'm most happy about since you've made the, um, transition to Oregon is seen. How much time you and your boys are spending outside and doing those things.

  You went there for like, you are still running a million miles an hour. And I think like me, there's just certain people that, there's like two speeds. It's like in bed eating or it's like racing so fast you can't see anyone. Um, and like to see you posting on Instagram and on Facebook and it's like you're having an entire day, like a day that you are outside with the boy is just like amazed at how beautiful it is.

  And I don't ever remember seeing that pop up when you guys were down here.

  No, it's um, it is so, Hey, my stepmom's here.

  Hey, I'm in. Sorry, I'm in the middle of an interview. I'm so sorry. Hi. I'm in the middle of a podcast interview. Oh, say hi. Hi. Just came by to say hi, sweetie. I love you. You, I'm gonna get out and hug you while talk. Um, this is powerful, ladies.

  Attracting more powerful ladies. It's perfect.

  I

  love it. This one she owns Osteostrong and Bend.

  It's a bone density charging clinic, and she's a master at what she does.

  Whoa, that is a serious job she's got right there.

  Pretty

  big deal.

  That's funny. I wish I was recording that entire thing visually. That'd be amazing.

  And we're back. Yes. Sorry.

  Um, so, um, what was I saying? Two speeds fast. Oh, that, that, that, um, uh, being outside with my boys, it has been the most amazing thing.

  I'm so blessed to be able to do that kind of stuff with them and mm-hmm. Um, you know, you just, you make the time for the things that matter. And I mean, we've had whole days where we've seen four waterfalls in a day.

  Yeah.

  Or we've hiked, we've hiked three different spots, or we floated the river and jumped in the lake and, you know, played, played outside.

  Um, and I couldn't, I couldn't do that when I was there. And I dunno if it's that I couldn't do it or if I just, it was just a different life. Yeah. Um, I think I was so busy trying to get from A to B or maybe I had convinced myself that there wasn't time for stuff like that. I don't know. Where it came from, but we've made a lot of time for it now.

  Mm-hmm. And, um, it is, it is the best feeling ever because there's one thing that you get so much different parenting advice, everybody's an expert. Nobody has the same thing to say. Mm-hmm. I found that there's only one thing that everybody agrees on, and it's, it goes by really, really fast. Yeah. Um, so it has been, um, it has been such a huge blessing to be able to play outdoors with them.

  I taught 'em how to fish last summer and it was rad. That's so awesome. Yeah. I, they're gonna learn how to snowboard this week. I'm gonna take them up. Um, and, uh, and I'm gonna teach them and I'm super, super excited. So

  one of the other big things that made you go up to Oregon was so that you could have the, the work-life balance you wanted, uh, and not have all the financial pressure that you had down here.

  Correct. Yeah. Yes,

  absolutely.

  I know that for a lot of people who are, who are thinking about taking the leap from. You know, what would be considered safe work, right? Like either a corporate career or a regular end to five or working for somebody else. When you are debating taking the risk of doing your own thing and not knowing if any money is ever gonna show up, um, it prevents a lot of people from doing what they have to do.

  And I think it's just, that's like the first step of bravery for you, right? Like the fact that you actually just were like, we're doing it. 'cause if we can, but then to also be brave and say, I know we can make this work and we can make it work better when, like, we make a choice that allows the money to go farther, like to make it stretch so that every hour isn't required to have basic survival.

  Right? Um, yeah. I mean, and you, and. You know what I didn't do? What I didn't do was I didn't worry myself into submission, or I didn't let money be the reason that it talked me out of it. Mm-hmm. I figured, hey, if this thing tanks, um, you know, I can always go sell cars or I'll Yeah. Go get a job at a restaurant or I'll bartend and I'll, you know, work, you know, in office job, or I'll do, I'll do whatever it takes.

  Mm-hmm. Um, I wasn't gonna let that prevent me from taking the leap. Yeah. Um. And, uh, and we're just, uh, we're really blessed because this community is so insanely supportive. Um, we have been welcomed with open arms and it was funny when I first moved here, um, I had a couple of people telling me, you better get rid of those California plates, girl.

  They're gonna hate you. I'm from Roseburg, I'm in Oregonian first. Like, hang on a second, dude. I'm not from, not from here. Like, don't and don't, don't do that. People aren't like that. Yeah. People are good by nature usually.

  Mm-hmm.

  Um, and so, um, you know, and I was, I was a little nervous, um, that it would be like, you know, there and there were a couple of people that came that were like, oh, whatever, la mm-hmm.

  Um, and it's like, you know, you, you can't be for everybody. And I kinda like that. Um, but, uh, but yeah, like these people have been. So supportive and the thing that I get the most, and it's, you know, without our customers we're nothing.

  Mm-hmm.

  Um, these, these people are the reason that I get to do what I love the most.

  Um, it's because they are accepting and appreciative. Um, you know, two or three days a week, I get customers that come in that tell me, just thank you for being here. Thank you for being here, and thank you for not opening and bend when you could have, when everybody else would. Mm-hmm. Thank you for saving something good for Redmond.

  Like, you're, you're the best thing that's happened to us in a long time. And it's like the finest compliment you can be paid. Um, and then it just makes me want to try that much harder to bring them something better. Mm-hmm. Um, yeah. And, uh, yeah, if you, you know, if you do what you love, they say you do what you love.

  You never work a day in your life or if you do what you love, the money takes care of itself. And you know, that's not always the case, but, um, but if you, you have to believe. Mm-hmm. You have to believe and you have to trust. You have to trust.

  Yeah. Um,

  there has to be some, you, you leap knowing that the net will appear.

  Right? Yeah.

  Um.

  And, um, and usually if you're driven and you've got, you've got a solid plan mm-hmm. And, um, and you're, you're ready, you're ready for the hurdles and the waves that are gonna come. Mm-hmm. Um, there's usually not too many things you can't get through.

  Yeah.

  And the, and the money will take care of itself.

  So, um, I just, I refuse to let that be a fear factor. Yeah.

  Yeah, for sure. So as a very powerful lady, um, where do you go for your, your source of inspiration, whether it's like people or spirituality or blogs or family, like where do you keep going back to, to um, like maintain your power and be able to keep going?

  Um, my boys really, um. Or the driving force behind a lot of things that I do. Um, it's, it's for them. Mm-hmm. I wanna set an example that they don't have to be, um, afraid of anything, that they can do anything. Yeah. And so I have to lead by example. Um, you know, it was funny, we went to Blue Pool, which is this, uh, beautiful place that locals will probably kill me for saying this because it's like

  we won't tell you where it is.

  And I forgot what it was called, even though I just said it. Um, it, it's this, one of the most beautiful places I've ever been in my life and this water

  mm-hmm.

  Is Brit clear and it's 30 something feet deep, and you can see right to the bottom it is aqua. I'll text you a picture of it. It's the most insane place.

  Um, and so, um, people will jump in it and the water's freezing. Mm-hmm. It's freezing cold and it's this gnarly, it's a four mile hike in, and then there are these crazy rock switchbacks that you have to climb over to get down to the water. Mm-hmm. And, um, and it's a, it's a wicked hike and my boys take it like champs, man.

  Like, like hell no. That's too far. So, um, or like, just climbing over these two rocks and traversing this crazy terrain that's really slippery. They're like, no dude, I'll see you. I'll stay here. Mm-hmm. Um, so. So we went a few times and Jonah really wanted to jump in. Yeah. And we got there. He got stage fright and he was like, I can't, I can't, I can't.

  I said, no, you can though. That's the thing. Like you just have to do it. It's the first one's gonna be the hardest and then it's gonna get easier and easier. Mm-hmm. And so, um, the last time that we went was over summer and, uh, but it was like at the end of summer, like it had already started getting cold.

  Mm-hmm. And, um, and I was in jeans at a tank top and some Birkenstocks, and we got down there and he was like, mom, I really wanna jump in. And I saw it as an opportunity to show him how to be brave. Mm-hmm. And to not let, I said, you're supposed to be scared. That's, that's the part, it's not about being scared, it's about being scared, but letting the bravery outweigh the fear.

  Mm-hmm. Mm-hmm. And so, um, he was like, jump in mom. You've been served? Yeah. Uh, touche. And, uh, and I did in jeans and, um, and it was crazy. I've never, yo I've never experienced anything colder in my life, so it sucked the oxygen right outta my lungs and I couldn't breathe.

  Oh, yeah. Mm-hmm.

  And so I'm, I'm like, eggbeater, right?

  Uh, Uhhuh, like, I'm kicking stay afloat. And I, and he's like, mom,

  are you okay?

  And she's like, mom, are you okay? I'm like,

  never better.

  So it was so funny because like, and there was this group of people that were there and they were watching, they were like, damn, mom, go ahead. And I'm like, cannot catch my breath, dude.

  I'm like, this is how I die. Okay. Alright. Hey, way to, way to be cool. So then it was, I knew that he was, it was, I had to lead by example. And so I got out and I survived and it was like the coldest hike back because my jeans were freezing and whatever. Oh yeah.

  I'm just worried about friction with, at that point I'm like, who rashes?

  Right. And so, but at that point, in that very moment, I was a superhero to them.

  Yeah.

  And, um, and it was like, damn, mom's a badass. And uh, and so like, it's funny too because when Jonah talks about it sometimes you'd be like, whatever, dude, my mom jumped into blue Pool. Go, go there. It's terrible. Um, so anyway, uh, it's, it's stuff, it's stuff like that, you know?

  Mm-hmm. Um, they're, they're really, really big inspirations. I turn to the powerful women in my life, like you and my mom and my aunt and my sister. And, um, and I've got these women around me that are such spiritual gangsters, um, that remind me. And they show me. I'm constantly learning from other people.

  Yeah. And it's people like you that, that remind me that, um, that there's so much, there's so much inspiration and there's so much that. To be grateful for, um. Mm-hmm. And, um, and yeah, man, I read, um, so I, I do the book on tape when I'm in my car. Mm-hmm. Uh, right now, right now I'm in the Girl Wash Your Face.

  Oh, I love that book. It's one of my favorites. Yeah. Yeah. She's my buddy. Yeah. Um, and it's, you know, you just, you need to understand and like, you know, there are times where like, I feel defeated. Like I can't, when, like, these last few weeks, um, have been, have been a test and it seems like every single thing in my life that can go wrong lately mm-hmm.

  Has.

  Mm-hmm.

  And I felt like I was gonna have a nervous breakdown more than once. You know, I, I almost had one this morning, to be honest, before I got here what you guys called me and I was like, okay, I'll be right there. Hold on. Putting out fires. Yeah. Um, uh, it's, we've had a lot of, uh, there's been a lot of death and tragedy and stress and um, and a lot of things have been falling apart.

  And on the days that I feel like I can't push on, I, I stop and I think about all the other powerful women in my life and, um. And I remind myself that everybody has their shit. You can't control all the things that happen to you, but you can control how you react to those things. Mm-hmm. And so I've been trying to exercise my right to breathe deep Yeah.

  And know that again, it's not for forever, it's just for right now.

  Yeah.

  Um, but yeah, so, um, so I take it and it's, and it's amazing what, what children can teach you, like mm-hmm. You know, I learn, I learned so much from them every day. And that, um, and that's, it's just stuff like that that keeps me going.

  Yeah. And, and I think like one of the most powerful things that you can do for yourself is to give yourself grace. Like to give yourself, like, it's okay to feel whatever you're feeling. It's okay for it's feel like, like today is the worst day you've ever had. Like, that's okay. Like, it's not about the, um.

  It, it's being authentic that's gonna actually allow you to get through all of this stuff versus pretending it's not happening. Right. Last night we hosted a powerful ladies and, um, doTERRA, uh, manifesting workshop where I brought the manifesting program and they brought the oils that can support the emotional journey through that.

  And it was amazing. So I would, that would be a really fun thing actually, to, to do up there with you as like a, an event. But one of the things that we did was we had a, um, I had everyone review 2018 and, and split the year into two buckets, love and lessons. And I'm like, listen, we're gonna come from the place that there is nothing like bad is like not a real word, like life either gives you love or it gives you a lesson.

  And it sucks that to like, think about that way sometimes because you wanna be able to blame something about like, no, that really sucked. And you're like, yeah, it did. And. Like, what can you find in it? Because it'll start changing all of it. And it's so hard to think about that when you're in the moment.

  'cause you're like, no, I just don't wanna feel this way anymore. I want this shit to stop. Like, it's, it's hard there, but like, there's something so powerful about stepping back and being like, exactly like you said, what am I grateful for? What's working? The sun's gonna come up tomorrow. I've had all these amazing people in my life.

  I will figure out why this happened or what I gained from it later. But right now it's like, let's like keep digging. We gotta keep going.

  Dig it on the chin and move on.

  Yeah. Enough people don't do it.

  Yeah. Well and in part it, you know, especially we've been conditioned to, to do exactly what you just said, we've been conditioned to wanna place blame or there has to be some tangible mm-hmm.

  Reason or source

  Yep.

  Behind the shit show that can come your way. And, um, and, and that's just, that's a conditioned behavior. Mm-hmm. Um, and, and there doesn't have to be, that's the thing. Yeah. And it. For, what, 38 years to figure it out. Um, and I still, you know, it's a lesson I, it's a lesson I have to keep learning all the time.

  But yeah, like, um, it, uh, things happen. Yeah. Things happen to you. Exactly. Things happen. They, they happen. They happen at you. They happen to you. And, um, and again, you know, you can't control what comes your way to a certain extent. Mm-hmm. Um, but you can't control how you react to it.

  Yeah.

  Um, and that's been, that's been my biggest, um, my biggest, uh, focus on growth is to, is to stop being so effective.

  Mm-hmm. Yeah, for sure. Um, you know, obviously a lot of the topics that are revolving around women lately, or between the Me Too movement and women's rights and just all of that, like how much of that is, is do you think about is, is your life, um, are you participating in or concerned about, or how does that look from your perspective and in, in your world?

  Um, I love that, uh, that women, I mean, and it sounds so cheesy to say, but like that women are finally finding a voice and standing up for themselves. Mm-hmm. Um, I don't, I try not concern myself, uh, honestly, and this gets me in a lot of hot water with people. Mm-hmm. I try to stay out of politics. Yeah. Um, it just doesn't, it doesn't serve me well.

  Um, I have a lot of questions. Yes. Um, but I try, I don't believe all the bullshit that I'm fed. Mm-hmm. Um, but I, so I, so I stay, I try to stay away from it. Um, it's not a, it's not depositing into my spiritual bank account. It seems like it only withdraws. Yes. So, uh, so yeah. I, I love, I love that people, um, I love that women are coming together now to, um.

  To speak out, speak, um, and that they have this voice and that they aren't backing down. Mm-hmm. I think it's great. Mm-hmm. Um, it's a, it's a wonderful, it's a wonderful thing. It's been a long time coming and you've always had those women that have,

  right?

  Yeah. Always been the ones that are gonna be like, no, fuck what you're saying, dude, this is who I'm, yeah.

  Um, and I, and I love that. But now that, now that it's, it's opening up avenues for women that maybe were afraid mm-hmm. To themselves before to do it now. I, I love it, dude. Yeah. I, I love everything. I love everything about it. I think it's great. It's the next step.

  So one of the things that, um, I think I'm also a little bit controversial about my opinion about a lot of that stuff right now, because I certainly am not creating powerful ladies to be, um, you know, as some people would say, like a femme Nazi platform.

  Like that's not what it is. Like we're even gonna have like men or exes or whatever. Whatever you are on the spectrum, on this podcast and, and showcased. Um, but one of the things that I keep coming back to and I'm curious about your perspective as a mother of boys is with so much attention on empowering women, like what's happening to the male, the future male generations that are experiencing this, experiencing that is, it's something to be concerned about.

  So how do you, as a powerful woman, like what are you taking into consideration raising your boys and do you see that there being a backlash of, of swinging over to the women's side and then missing out the opportunity to foster and nurture all the amazing men and boys that are in the world as well?

  No, it doesn't scare me or concern me at all.

  Um, my boys are strong and capable. Yeah. And they know, they know what's real. They know what's not. Mm-hmm. Uh, and they're competent and they're loving and they're well-rounded human beings. So, uh, whatever threat that may pose to somebody else, it's not gonna affect them. Perfect. Um, I don't, I don't think that it has to be mm-hmm.

  A threat, and I don't think there has to be like, one side loses something because the other side's gaining something. And when pe and for people to start to focus on that kind of divide, that's that shit right there. Mm-hmm. That's the problem. Mm-hmm. Yep. Um, we can just all grow. Right. We can grow and everybody wins, that's the thing.

  Totally agree. Yeah. So, um, I need everybody to, to stop to stu maybe just put, put the pin down and stop taking scores so much. Yeah, yeah. Like the, maybe

  just the score should be like, are you okay? I'm okay. Awesome. We're winning. Hey, look at us. We're all okay. High five. Yeah.

  Yeah. Um, yeah. More, more of that.

  Um, no, but you know, I don't. I don't know if, if that's, if that's a concern. It's not one that's ever crossed my mind.

  Amazing. Good for you. Good for you. Uh, so what's next for West Side Taco and what's next for you?

  Brick and mortar. Brick and mortar. Woo.

  I submitted all my restaurant plans to the city.

  They're probably a disaster. They'll have questions and if I can, if I don't have answers, I'll find one of my smarter friends to answer for me. Um, yeah, I submitted restaurant plans. We're, uh, we're gearing up for something for hopefully late, uh, late summer. Yeah. Um, it's, uh, it's kind of suicide here to open anything in the winter because it's so slow.

  Mm-hmm.

  Um, so you gotta strike while the iron's hot. Um, I'm waiting for them to get back to me next week just so we can start looking at, um, at plans. So I wanna open a restaurant.

  Mm-hmm.

  And, um, you know what Central Oregon doesn't have, they don't have a bottomless brunch buffet.

  What, um.

  Anywhere, you know, they call it brunch.

  It's all a la carte. I'm like, nah, bitches. That's expensive. Breakfast. Try quit trying to dress it up. Mm-hmm. Um, I hear brunch and I think I can have all the snacks and mimosas. Um, so I like your style. Right. So they don't have it. Doesn't they have it like on, if you go to like pronghorn or like you go to Eagle Crest, you go to like one of the golf resorts, like they'll have it like on Mother's Day right.

  Or Easter. Mm-hmm. But that's all you get. Um, so West Side is going to grow, you know, half the food truck. You can only do so many things 'cause you only have so much space. Um, and I want to really flare out the menu. I want big seafood dishes. I want big appetizers. I want really sexy desserts. Um, everything I work with my local farmers, everything changes seasonally based on what's good and local.

  Mm-hmm.

  Um,

  so much stuff that I want to share. Um, I, I go through these stages where I feel really stagnant. Like I get so sick. That's why the tacos change. And then you'll see some crazy funky stuff on the menu, right? Yeah. Because I get so bored, I'm like, I can't do it another day. And so I'll just, uh, I'll just throw something wild on the menu and be like, Hey, if it works, it works.

  If it doesn't, that's okay too. Mm-hmm. Most of stuff works, which is good. Um, so, uh, yeah. So we want to, I really want to be able to showcase, um, these local ingredients. Um. In such a beautiful and refined way, but something that's not pretentious. Yep. Uh, the approachable, still relatable, um, and, uh, and not arrogant at all.

  And then on the weekends, um, I really want to take all of my flavors, you know, chilies and honey and salts and cheeses, and I wanna take all those South American and Latin flavors, and I wanna be able to transform them into dishes that we know and love that we grew up on. Um, that, um, that will just kind of turn them on their heads.

  And so, uh, so brunch is big and then, and a craft cocktail menu with, uh, with all local produce, um, is on that list too. And if I can make that happen, um. I win.

  Well, you've definitely made me exceptionally hungry now. So, um, I mean, you, I think the words that put me over the edge were like, honey salt, and like whatever else you said after that I was like mm-hmm.

  Chilies. Yes. Chilies and cheeses. Like all of it together, like, yes, thank you.

  All the things.

  Mm-hmm. We can have all the things. So yeah. I wanna open, I wanna open a restaurant. Uh, we'll still keep food trucks. Um, you know, in an ideal world what I, what I wanted to do, it would be nice to have multiple locations, right?

  Yeah. And be, to be this brand and be this huge thing. Um, but it can't come at the expense of the quality or the care. Mm-hmm. Uh, so, you know, one, if we can make one restaurant happen, um, and we can pour all of our hearts and souls into it. Yeah. That is, uh, that is, that is my dream come true. Um, just something where we can have, everybody has more because of it, where we can share.

  Um, and then we'll keep the, we'll keep the food trucks, um, and we'll keep catering. Um, I, and we'll keep continuing. The more, the more that we have, the more that we can do for the community. We do a lot of homeless outreach stuff and a lot of community outreach stuff.

  Mm-hmm.

  Um, and I wanna be able to, uh, I wanna be able to expand on that.

  Um, and, uh, and my first rules of order that, uh, we're never gonna have coffee that costs more than a buck ever. Um, 25 cent coffee sounds really free coffee. Sounds good. Yep. Um, and, um, and no matter who comes in mm-hmm. Um, whether they have money or don't have money, um, nobody walks away hungry.

  Yeah.

  So I want them, I want everybody to know that, um, if they don't have anywhere else to go, that they can come to us and, um, and they can stay warm and full.

  Where, where does your passion for helping the community and helping people that, um, may be homeless or not have enough money to have a meal? Where does that come from?

  I grew up really poor, um, really, really poor. We, we were homeless once. Mm-hmm.

  Uh,

  and, uh. You know, I don't know, man. There are, um, I see, I see the way that people treat people mm-hmm.

  That have less mm-hmm. And it makes me stick to my stomach. Um, we're human beings and we should be empathetic and we should try to help each other. And, um, and I see so much of that not happening. I see these poor people, people don't decide Yeah. Themselves into a situation like that. It's not like they electively choose to end up there.

  And it doesn't matter how you got there, you're here, man. And that's awful.

  Yeah. Mm-hmm.

  Um, and it breaks my heart to see people, um, have to go without. And, um, you know, especially here, man, the snow can get wicked cold. Mm-hmm. I mean, it's, it's brutal. It was negative for the other day. Um, it's snowing super hard outside, and these people don't have jackets and they don't have anywhere to go and.

  Um, and, you know, and, and food for me, um, food is love. Yeah. And, uh, I might not, I might not be a great painter. Um, I, I can't really build anything. Um, but, but I can cook and that's something that I can share with people where everybody has more because of it. Mm-hmm.

  Um,

  that's a gift that I can share. And as long as my hands work mm-hmm.

  Um, I will, I will spread that love, um, as far and wide as I can to people that need it the most because sometimes you have no idea that just a small act of kindness like that can really make it or break it for somebody. Mm-hmm. Uh, you never know where people are at. And so, um, so that's, that's where it comes from.

  I know what it's like to not, I know what it's like to be hungry. I know what it's like to be cold, um mm-hmm. And, uh, and if we have the capability to, uh, to curb some of that, like, why, why aren't we doing that? Yeah. Just do it a hundred percent. You're not sorry. Help somebody.

  Yeah. Exactly. Exactly. Um, you've also talked a lot about how the.

  Uh, community and the restaurant, community food, beverage community, um, in Oregon has been so supportive and welcoming as well. And like the, the, that it's a really special, uh, culture that you guys have there. Um, what has it been like for you to experience, you know, Southern California to the Richmond Bend AR area or Redmond Bend area?

  Like what pride does that give you about what you do for work when you see what your peers are operating like?

  Um, man, I got the coolest group of cats around here, I'll tell you. Um, they're so kind and chill and genuinely just, they're genuinely kind people. It's not lip service.

  Yeah.

  Uh, people talk to each other here.

  Not everybody's on their phones. People don't take their phones. A lot of places. It's, you know, and in LA that's all you see, I mean. Mm-hmm. I can't tell as at running restaurants, I can't tell you how many thousands of tables I've seen where everybody at the table has a phone on their hand and nobody's talking.

  Mm-hmm.

  Like, that's not really why, why even go to dinner? What is the point? Yep. Um, so, uh, so you don't see that here. Um, people are active, they're outside all the time. I've seen more dads, Sam's wives pushing strollers at farmer's markets, getting organic vegetables than I've ever seen in my life anywhere.

  It is the coolest thing. Um, and they're just, they're just all really, uh. I mean, everybody smiles at you. Everybody says hello. Mm-hmm. Everybody asks you how your day is and they mean it. Yeah. They really wanna know. Um, so, you know, and I've got, um, these, these chefs here are incredible and they, they care so much and they, you know, everybody worked so hard to, to support local.

  Mm-hmm.

  Um,

  you don't see, what you don't see here is you don't see, uh, a lot of corporate businesses. You know that in like a 40 or 50 mile radius, we have one target and two Walmarts. That's it. Wow. Um, yeah, they don't, um, and you don't see like, um, like there's no, um, I think there are three Starbucks.

  Mm-hmm. I think three, maybe four in that same radius. Um, but there's a lot of Dutch rows and there's a lot of, um, of independent. Coffee houses mm-hmm. That, uh, that really, really care about. Um, my next door neighbors are Proust and they make my favorite coffee on planet Earth. You guys, they just came out with this thing called a London Smog.

  I don't know how long it's been around, I'm probably just discovering it because I suck. But, uh, it's an Earl Gray tea with steam milk, vanilla, and a shot of espresso and it's funny. A favorite breakfast beverage, not gonna lie.

  That sounds streamy.

  Oh my gosh. It's so good. Um, yeah, so, but you see all these people working together and like, you know, all of my neighboring businesses mm-hmm.

  Tell every single one of their customers that come in, have you guys been to West Side? You've gotta go try the tacos. Like, and it's that kind of support. Mm-hmm. Um, that is, uh, it's just profound. Um, and I didn't get a lot of that. It's more of people, what I saw in Southern California, and this isn't a, to anybody from Southern California at all.

  I mean up there, I'm not trying. Put anybody down or say anything bad. But what I found was the different peer is that everybody leans in to lift each other up. And I felt there,

  yeah,

  it was a lot of trying to like shit on us. Mm-hmm. Or to get one over on us, or like sabotage our business to make theirs more successful.

  And that is not at all the approach here. And it's so refreshing. Um, yeah. I'm really, I'm really grateful for, for our customers and, um, and our community alike because, um, everybody, I mean so many, so many small businesses, you just don't see the big corporate chains. And these people are all trying really hard and mm-hmm.

  And they all wanna see each other do well. So, um. It's, uh, it's just, it's so nice. It's so nice.

  It reminds me of our, our girl Rachel Hollis that we were talking about before with her awesome book, girl Wash Your Face. Like She, she says, um, something about how, it's not about competition, it's about there's room for everyone.

  And guess what? Like everyone has a place, everyone has this opportunity to go and live what they're meant to be here for. And I'm totally paraphrasing, so I apologize Rachel, if I completely messed up your message. But, um, no, I love that, that, that that's the environment because when you have confidence in what you're doing and you're not coming at it from a, uh, a lack of position, right?

  It's a game changer for how you appre approach not just people, but the businesses that are around you. Um, so it's so nice to. I'm glad that you're having the experience that you're having and yeah, how much is transforming, uh, even if you don't feel it in this moment with what you're going through, like just who you are and what you're able to provide for yourself and your family and your and workers.

  'cause you talk about the people on your team the same way you talk about your family. Uh, I know how important it's to be having a team that is family to you. Um, so I mean, and that's like a big thing that a lot of people in restaurants talk to me about is how, um, you know, just the hiring process and finding the right people and building out that team.

  I mean, how do you find the people that, um, to work with you and for you, and how do you make the right choices in that process?

  Yeah. You know, you, it, it takes some time. I have a, I've replaced entire staffs three different times. Yeah. Um, but, but you know, you know the ones, and they, and they show you, they, they come out and they show you.

  So like, um, right. Like right now I'm watching Drew run food, Uhhuh. My other, my other cook didn't come in. Um, and I'm just watching Drew, he just walked, he just walked six back and he's doesn't, um. He went and opened a food truck, uh, next to me recently. Mm-hmm. And, um, and it didn't work out the way that it was supposed to, so he ended up kind of pulling the plug on it, which is fine, but was like, Hey dude, do you have any hours for me?

  I'm like, I know that I can trust Drew blindly to completely half my back. Mm-hmm. And to care as much as I do with my customers, with the quality, with there's no half step. Um, all of my employees like that are like that right now. And you can usually tell, um, they'll start to either get lazy or overwhelmed or their morale will change.

  Mm-hmm. And when you're in a food truck, there is no room. It is too small of a space for any kind of emotional cancer. Yeah. Um, it, uh, it spreads so fast and you just can't have it. And so, um, you. You give the people room to, to be who they are. Yeah. And, um, you know, to have, to have good people, you've gotta be a great coach.

  Um, Aaron is such a fantastic leader and sets such a great example, um, for our staff. Mm-hmm. That, um, he makes it, he makes it so nice and he gives them the confidence that they, they they need. And usually if you've got somebody that can kind of be a bad seed or whatever, they usually kind of just see themselves out.

  Mm-hmm.

  Um, which, which is, which is fortunate. Sometimes you've gotta apply a little pressure. Um, but, but we've been, we've been pretty lucky. It's a completely different environment here. Mm-hmm.

  Um,

  there's not that crazy cutthroat hustle, um, where everybody's like super hard and has to go fast and needs to take something from somebody else to get what they deserve or like,

  not like.

  Yeah. Yeah.

  Um, like I was saying about how, um, how the, um. Like the community's so red here, you know, I've got mm-hmm. I'm constantly being compared to three other, um, Mexican restaurant in central Oregon. Mm-hmm. Um, are tacos as good as this place is or is it as good as that place? And, uh, you know what's funny is that like, um, I'm like, I dunno, they're different, but why don't you try them and tell me Yeah.

  Like, it's all good, but, um, but I wear, I wear hats and shirts from these places while I'm working in my truck because there's enough for everyone. Yeah. Um, yeah. And um, or like I'll go out and it'll be like, oh my gosh, it's the taco chick. And I'm like, what's, and I get that so much

  at

  like craft fairs at like beer festivals.

  Mm-hmm. Um, I get recognized a lot. So does Erin, but so does my staff.

  Yeah.

  And, um, and it's really cool because all, you know, my, my guys and girls are, um, I've just got this great crew. Mm-hmm. And so, like, I don't even usually cook when, when they're here I run food and take orders.

  Yeah.

  And, uh, and I'll be like, Hey, hey guys, I'm first time here.

  I'm Amber, this is Chef Mary. And, uh, or this is Chef Angela or Drew or Caden or whoever's Liz, whoever's working that day. And, um, and it's cool because it gives them that ownership and they all, they all really care and they know how hard we work mm-hmm. To try to deliver something that we're passionate about.

  Yeah. And

  it makes me passionate about it too. Yeah. So, um, yeah. Yeah. And then, and then the ones that, you know, I've had, I've had some people, I've been robbed more than once since I moved here by employees, um, for lots and lots of money. Mm-hmm. Um. And, uh, and you just have to, you know, you put your foot down when the time is right.

  Um, but, uh, but you, it's, it's involving everybody and respecting everybody and letting them know that they're appreciated. Um, I think is a, I think especially in the restaurant industry, kinda gets lost a lot. Yeah.

  Uh,

  people are just taking advantage of and they're expected to do something and there's never like a thank you or a good job or, mm-hmm.

  Hey, dude, I see that you totally did something extra today that you weren't required to do. Thank you so much for doing that. That was rad. Let's find lunch. So I don't know. You, you care because you've been on the other end of that. And um, and I think when you have a sense of teamwork and there is no crazy, um, you know, chain of command Yeah.

  Uh, where everybody's just kind of in it, um, it really kinda lightens that up and it makes people appreciate what they're doing a little bit more.

  Amazing. What I would love to know, um, for myself selfishly, is what are you up to this year besides opening the restaurant? What are you doing for yourself?

  Like, what's on your vision board for the year? So I think I'm gonna take piano lessons. Ooh. That's been on my list for years and I haven't put it on my vision board yet. Obviously it hasn't happened. Ugh. Okay. I

  want to do that. I want to take piano lessons. Um, I'm gonna start rock climbing with Jonah because Jonah's a crazy talented rock climber and I feel like such a loser when I take him to Bend Rock Gym because I can't climb.

  'cause I don't know how. Yeah. Um, so, um, I'm gonna start rock climbing with Jonah. Um. I, um, um, yeah, so it, I don't, I'm gonna try to make it happen as soon as possible. I wanna write a children's book, that'd be amazing, that revolves around local, organic food and farming, and teaches the kids, because I don't so many kids, you'd be amazed at how many kids can identify vegetables.

  Mm-hmm. Um, because everything's processed. Yep. Um, so then that you could, where I could tie in, you know, like life lessons and kindness. Um, and, and, um, if I could tie that into some, some sort of storyline and character where, um, where it all revolves around like, farming and, and local stuff where it, mm-hmm.

  Kind of take it, take it back to the old school a little bit.

  Well, when you're ready to take that on, I have an amazing illustrator, also a powerful lady who I think would be perfect for it. Like really great, like kid oriented illustrator. I mean, her work's amazing, but like instantly she popped in my head.

  So I'll have to connect you guys.

  Yeah. I'm a terrible artist, like real bad. So I need somebody to make, to bring all that to life for me. Yeah.

  Amazing. Amazing. One of the things that we'd love to ask our guests, um, is where you feel you're at today or on an average day on the scale of human to powerful lady.

  If human is, uh, a one powerful lady is a 10, where would you put yourself today? Where do you shoot for every day and what's, what's reality?

  Ideally you wanna be at a 10, right? I think that's the, that's pretty goal. It's not realistic, but it sounds great on paper. Um, I think I have her somewhere, uh, somewhere between a, on a, on a day to day, like a today, um, I'm probably at a four.

  Yeah. Yesterday I was at an eight. Awesome, awesome. Um, but you know what, today's early it's, it's 1 28. Mm-hmm. I can guarantee this by three o'clock. I'm gonna be back at an eight

  for sure. I mean, plus you've just like checked the box for a powerful lady podcast session. So that could that put, put you up a few points for sure.

  Feeling pretty unstoppable right about now. I'm not gonna lie.

  Good. Awesome. Well, this has been amazing. You are such a powerhouse. I love and respect you so much. Thank you for being on my list of inspirational women. Um, I really look forward to us offline planning some time to come up because I love being up there.

  I love visiting with you guys. Um, the more good juju I can get from that location and you guys and to give it back would be amazing. Uh, as we're closing out, um, are there any last words, um, comments or just messages that you want the listeners to hear?

  Um, I love you. Thank you for having me. Um, guys. Like, I don't know, take anything away from today.

  Be brave. Take the shots, believe in yourself. And, um, and the rest of that, I mean, the rest of it falls into place. Don't be afraid. Yeah. Life's too short to afraid.

  Awesome. All right. You guys heard it from one of the bravest women. I know. I recommend you take her advice, whether it's jumping into a cold water or starting your own company.

  Do it. Um, do it, do it. All right, Amber, thank you so much. I love you. I'll talk to you soon. Have a great day guys. Thank you. Bye.

  Amber is a badass. She's the definition of hustler of heart, and just oozes love for food, for people, and for making a difference. She's a great reminder of how many hours there really are in a day. Every time I talk to her, I'm left inspired, motivated, and ready to be in action. There are no room for excuses when you're up to something you love.

  To me, she represents yes, yes to the opportunity. Yes, to figuring it out. Yes, to living life on her terms, and bringing as many people with her as she can on her rise to the top. You can show Amber your support by following Westside on Instagram at Westside Taco Co. And send her a note about your favorite taco recipe.

  Head over to the Westside Taco co truck location at Cobalt Brewing to try Delicious Taco for yourself. Enjoy one for me. Tag Powerful Ladies and Westside Taco. When you share it on Instagram. Check out westside taco co.com and place a catering order for your next big event. If you'd like to support the work that we're doing here at Powerful Ladies, there's a couple of ways you can do that.

  Subscribe to the podcast on Apple Podcast, Stitcher, Google Play, or anywhere you listen to podcasts. Leave a review on any of these platforms. Share the show with all the powerful ladies and gentlemen in your life. Join our Patreon account. Check out the website, the powerful ladies.com. To hear more inspiring stories.

  Get practical tools to be your most powerful. Get 50% off your first order in the Powerful Ladies Shop, or donate to the Powerful Ladies one Day of Giving campaign. And of course, follow us on Instagram at Powerful Ladies for show notes and to get the links to the books, podcasts, and people we talk about.

  Go to the powerful ladies.com. I'd like to thank our producer, composer, and audio engineer Jordan Duffy. She's one of the first female audio engineers in the podcasting world, if not the first. And she also happens to be the best. We're very lucky to have her. She's a powerful lady in her own right, in addition to taking over the podcasting world.

  She's a singer songwriter working on her next album, and she's one of my sisters. So it's amazing to be creating this with her, and I'm so thankful that she finds time and our crazy busy schedule to make this happen. It's a testament to her belief in what we're creating through powerful Ladies, and I'm honored that she shares my vision.

  Thank you all so much for listening. We'll be back next week with a brand new episode. I can't wait for you to hear it. Until then, I hope you're taking on being powerful in your life. Go be awesome and up to something you love.

Related Episodes

Episode 168: The Power & Perks of Telling the Stories of Your City with Lindsay DeLong

Episode 302: Building a PR Agency with Intuition and Integrity | Priscila Martinez | Founder and CEO of The Brand Agency

Episode 234: You’re Not Stuck, You’re Just Overwhelmed | Alexandra Generales | Founder, Little Social Co.

Following West Side on instagram @westsidetacoco and sending her a note about what this episode meant to you

Then Head over to West Side Taco Co’s location at Kobald Brewing to try a delicious taco for yourself.  Eat one for me, too! Tag Powerful Ladies & Westside when you share a pick eating one :)

Going to westsidetacoco.com and placing a catering order for your next event.

Created and hosted by Kara Duffy
Audio Engineering & Editing by Jordan Duffy
Production by Amanda Kass
Graphic design by Anna Olinova
Music by Joakim Karud