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0:00 Escucha el podcast de Negras. 0:02 Este programa se emite los viernes a las 3 de la tarde 0:05 por Radio Universidad de Puerto Rico en el 89.7 FM San Juan 0:10 y el 88.3 FM Mayagüez. 0:14 Todo un mundo de música e información. 0:17 Oye, oye las Negras por Radio Universidad. 0:24 Cadena Radio Universidad de Puerto Rico presenta 0:27 Negras, producido por Colectivo Ilé, un espacio para visibilizar proyectos antirracistas y educar de forma crítica e informada sobre la negritud y la racialización. 0:40 Hoy en Negras le saluda Bárbara Abadía Rezach para conversar sobre coctelería y negritud me acompaña Lauren Taylor O'Brien. 0:56 LP, nacida en el Bronx, New York, es una destacada mixóloga, emprendedora y escritora afrolatina. 1:02 A sus múltiples galardones sumó convertirse en la ganadora de la primera edición de la competencia Drink Masters. 1:10 Bienvenida Negras LP, ¿cómo estás? 1:13 Hola, estoy muy feliz de estar aquí 1:15 Un gran, gran, gran iniciativa que todos tienen que irse a hacer 1:18 Así que estoy muy bien 1:20 Gracias por aceptar nuestra invitación para ser parte de Negras 1:24 Siempre preguntamos sobre las memorias de la niñez, etc. 1:30 LP, nos contamos sobre tu hijo en la provincia de New York 1:34 ¿Qué memorias tienes de esa fase de tu vida? 1:38 Yeah, oh man, I have such great memories. I was actually talking to a friend about this recently and the Bronx is such a melting pot, right? You know, there's so much culture. You know, you have a mixture of Latinas and, you know, people from Hispanic origins, African Americans, Jamaicans, Caribbean, like it's a melting pot in such, in the most beautiful way. 2:02 y creó en la parte de la provincia que me dio la oportunidad de realmente 2:05 delve into it. 2:07 Yo tenía una gran gran childhood porque mi parents, 2:11 no tenía mucho y ellos realmente hicieron un gran trabajo 2:16 de nos lo que nos hicieron todo lo que nos hicieron. 2:20 Y algunos de mis recuerdos son siempre con comida o comida, 2:24 y uno de mis mamá. 2:28 best friends is uh you know puerto ricana from puerto rico and i just remember growing up with like 2:34 and you know my my dog is in like uh you know pork shoulder and all this amazing food and um 2:42 you know as an adult i really look back at that time um because at the time i i you know i didn't 2:49 know i was adopted i didn't know i was afro-latina and i'm so appreciative of it because it gave me 2:53 such a better understanding and appreciation for cultures and being exposed to it in such 3:01 an authentic way. 3:03 So yeah, I mean, if you've never been to the Bronx, I highly recommend you go. 3:07 It's so rich in history as well. 3:10 And it was such a great time. 3:11 I miss it. 3:12 I remember my first trip to New York in 1985. 3:17 I went to New York because some of my family was living there. 3:21 y me acuerdo que fue el primer momento que yo empecé a comer 3:25 y me fui a la subraya y yo era como 3:29 yo era 5 años, así que yo era como 3:31 oh, esto es un nuevo mundo para mí 3:33 y también me he también 3:36 me he también me he de la memoria 3:37 de ese momento 3:38 fue un viaje a la vida 3:39 pero también me he de la familia en New York 3:42 como un puerto de los puertos 3:43 así que, tú sabes, tenemos este connection 3:46 un gran connection con New York 3:48 y el bronzo y otros lugares, de acuerdo, en New York. 3:52 Cuando se interna en la vida que se ve un visible Black person 3:55 racializado como un no-White person en el U.S.? 3:58 Es interesante que se pongan eso porque creo que mi parents 4:01 se hizo un buen trabajo. 4:02 Yo diría shelter y protecting nos a lo que era. 4:05 Y lo que me significa que es que 4:08 creó en un ambiente donde 4:10 la gente apreciaba a lo que nos apoyaba 4:13 y la color de la skin no era realmente un factor. 4:16 Y si hubiera alguna situación que hubiera ocurre cuando yo era younger, nunca hubiera visto. 4:22 Era un momento en que me fui a la escuela en D.C. que hubiera realmente experimentado 4:28 la tensión y las imujas y las dificultades, 4:32 principalmente porque de la forma de la vista y porque de la color de mi skin. 4:36 Es obviamente un hermoso y desayunante y desayunante, 4:40 pero que me ha permitió con una gran perspectiva 4:43 sobre las formas de que yo puedo continuar a vivir en la vida. 4:46 Yo puedo ser angry y, ¿no? 4:51 Y no puedo hacer nada. 4:52 O puedo persevere y ser un poco más educado en la matter y la issue, 4:57 speak up por las cosas que no son bien, 5:00 y ser un advocate para no solo myself, pero, ¿no? 5:03 Y, ¿no? 5:04 Es un camino que yo estoy en la vida, 5:06 especialmente como una persona que es, con identidad en general, 5:10 just discovering 5:12 the Latina side of myself 5:15 it's such a beautiful 5:17 gift to be given 5:18 and the folks who have 5:20 welcomed me with open arms 5:22 and have done their best to 5:24 allow me to kind of 5:26 engage in this experience in a way 5:28 that is truly, truly, 5:31 truly educational and 5:32 nurturing, I'm so grateful for 5:34 them, so grateful for them because 5:36 it's a rather difficult thing 5:38 to navigate. 5:41 ¿Y do you think that 5:42 by living in the Bronx, 5:44 as you describe it as a melting pot, 5:47 that avoid 5:49 the experience of being 5:51 racialized or 5:52 surviving anti-Black 5:55 racism in New York? 5:57 Because of who you were, 5:58 like a specific place 6:00 or something? 6:02 I think the best way to answer this is acknowledging 6:04 something that my parents did a really great job 6:07 y enseñando y instillando a cuando era younger. 6:09 Te acepto a los que atrae a los que se acercan. 6:12 Y te atrae a los que se acercan. 6:15 El color de la skin era never a concern, 6:18 era never a factor que se tomaba en consideración. 6:23 Es someone's character, es someone's morals, 6:25 es su actions, es el promedio que mantiene, 6:28 y es cómo se hagan. 6:30 Y yo me he hechando. 6:32 I'm thinking back to the people 6:34 even my parents surrounded themselves with 6:37 and it was such an eclectic group of individuals 6:40 and it makes me really happy 6:43 because again, it's not something 6:45 I think in the initial you're considering 6:47 at least I hope not, right? 6:49 But when you take a couple of steps back 6:52 and you reflect and you kind of look at the diversity 6:54 that exists amongst your groups of friends 6:56 and amongst the people who are in your circle 6:58 and who do support you 7:00 es muy cool 7:01 para pensar que todo es 7:03 tan diferente 7:05 y así creo que en muchas 7:07 formas de crecer en la Francia 7:09 me hizo más fuerte 7:11 y me hizo más 7:13 para hacer la discriminación 7:15 que enfrenta a ser adulto 7:16 en muchas instances 7:18 no sé cómo es 7:19 que se va a dar 7:20 en tu vida 7:21 y así 7:22 los lessons 7:23 en cada de esos 7:24 los interactions 7:24 es muy individualizado 7:26 pero 7:27 interestingly 7:28 enough, I 7:29 was watching a video the other day 7:32 and it was 7:33 this rapper who was 7:35 rapping a children's book. 7:37 I think it's called 7:39 Llama Llama or something. 7:58 Baby Llama wants a drink, Momma said to keep you think 8:00 Llama Llama Red Pajama call down to his Llama 8:03 Mama, Mama said she'll be up soon 8:05 Baby Llama here's the sun 8:07 Llama Red Pajama waiting for his Momma 8:10 Mama is it coming yet, Baby Llama starts to fret 8:13 Llama Llama Red Pajama's whistled softly for his Momma 8:16 Mama, Mama here's the phone, Baby Llama starts to moan 8:19 Llama Llama Red Pajama, least quiet for his Momma 8:22 Mama, Mama 8:22 y i remember thinking in my head like oh my gosh this is so amazing i love how they're really 8:33 leaning into their culture but more importantly i was like this is catchy i love it like i can't 8:38 wait to share this with my future daughter and someone wrote a comment and that really hit my 8:44 eyes and ears the wrong way which was absolutely without a doubt rooted in like racism it was like 8:50 This is ghetto. This is inappropriate. 8:53 And again, perception is everything. 8:55 I grew up in an environment where 8:57 that was really what everyone did. 8:59 They rapped. 9:00 That was the culture growing up in the Bronx where hip-hop 9:03 was kind of born. 9:04 And I loved it. 9:06 I embraced it. 9:07 And it just, in that moment, 9:09 made me realize that 9:11 everyone is different. 9:13 Everyone comes from a different space and place. 9:16 But also the ways 9:18 in which we make 9:19 the intentional decision to be exposed 9:22 to other cultures, to be 9:24 open and in 9:25 understanding why 9:27 people do what they do and 9:29 almost like in a way celebrating 9:31 what makes our 9:33 respective cultures so amazing 9:35 is what makes them special as well, 9:37 right? So that's just something 9:40 that happened recently that pops up 9:41 in my head so often, but it makes me 9:43 even more proud to be, you know, 9:45 Afro-Latina, to 9:47 be someone who grew up in the Bronx 9:49 es tan rico en la cultura y no solo en la historia, pero en la música y en la art y en la artística. 9:56 Y creo que es muy cool. 9:59 Sí, tú eres tan feliz y tan feliz en esa ambiencia. 10:04 Y te has estado en la diversidad, pero también en la respecta y en la gente que te lo vieron, 10:11 y la gente por lo que ellos son, no porque de la color de la skin, etc. 10:15 I agree. 10:45 de mi familia de Puerto Rico, 10:47 específicamente en Ponce. 10:48 Y fue, también, 10:50 tan familiar, ¿no? 10:52 Solo lo que yo sabía 10:53 cuando era lo que era 10:54 lo que era lo que era. 10:57 O lo que era lo que era 10:58 que era lo que era Puerto Rican. 11:00 Y tú kind of 11:02 te quedas lost porque 11:04 I'm Black-presenting, ¿no? 11:05 People look at me y asumir. 11:06 Y eso es un Black. 11:07 Y eso es un gran parte de mi identidad. 11:10 Y así, yo pensé que había 11:11 que dejar el otro lado de mí 11:12 to compensate for what society sees me as. 11:17 And I realized by doing that, 11:18 I'm hiding a huge part of me. 11:20 That is my DNA. 11:21 That makes up who I am. 11:23 And so now I understand the importance 11:27 and I acknowledge that there is a space 11:29 for people who are Afro-Latina, right? 11:31 Like there is a space for people who look like me, 11:34 who are truly proud of every part of their DNA 11:38 and integrating some of that culture 11:41 into the events that I do, 11:42 like bodega culture, 11:44 paying homage to the Puerto Rican diaspora. 11:47 I mean, Puerto Ricans left Puerto Rico, 11:48 came to New York 11:49 to start new lives for their families, right? 11:51 And we have to acknowledge that history. 11:54 And so it makes me really proud, 11:56 you know, where it's just, 11:57 my DNA is made up of a bunch of fighters 12:00 and advocates and individuals 12:04 who truly had to work their butts off 12:09 to ensure that there was a space and a place for each of us respectively. 12:13 And I'm so proud of that. 12:15 It really gets really special. 12:17 Thank you. 12:17 Thank you for sharing with us all that story. 12:21 And as you mentioned, they were like maroons. 12:24 This is the Simarronaje maroonage there. 12:28 Yeah, absolutely. 12:30 Yeah, it's been really cool learning about the Puerto Rican side too 12:33 because, you know, we talked earlier before we got on about Bomba 12:36 y la historia de bomba y cómo se celebran el african 12:42 el african side de puerto rican es muy cool 12:47 es muy bien 12:48 es muy bien 12:50 pero creo que cuando descubrí que 12:53 me fue conocido a la mujer 12:57 que es puerto rican 13:00 y en la industria de la industria 13:01 y cuando me dijo que bomba 13:03 I was like wow 13:04 I'm getting chills even talking about it 13:07 Wow there are people who look like me in Puerto Rico 13:09 That's crazy 13:10 It made me even more proud 13:13 So learning this stuff has been 13:15 Really really exciting 13:16 Yes there's 13:19 Even the census says 13:20 Less than 70% of the population 13:23 That is black 13:25 There's more than that of course 13:27 Way more than 7% 13:29 Of the population 13:30 And if you go to Puerto Rico 13:33 you are another Puerto Rican 13:35 you know, for us 13:37 this is like our sisterhood 13:39 that we recognize 13:41 other black women and we see 13:43 each other as like 13:44 we are because you are 13:47 so they Ubuntu, this idea 13:49 this African idea of 13:51 the sorority 13:53 and also it so important like you mentioned that because there a lot of people que hay gente que no piensa que hay black gente en Puerto Rico S 14:03 Porque de esta idea de mestizaje, de la gente, etc. 14:07 O porque de su representación en el medio, etc. 14:11 Exactamente. 14:12 Y es importante que se diga a la gente que hay muchas black Puerto Ricans. 14:18 y que Puerto Rican es no solo 14:21 eating o 14:22 drinking something o 14:25 speaking Spanish, Puerto Rican es 14:27 a lot. It's a lot of different things. 14:30 Yeah, it's cool. 14:31 So I'm glad that you are learning more about 14:33 Ponce and Ponce es Ponce. 14:36 Ponce es great, yeah. 14:37 Ponce es so beautiful and has a lot of 14:39 history in music 14:41 and it's so important for our history 14:43 as Puerto Ricans to think about 14:45 Ponce. Yeah, and I was reading 14:47 about it recently so it's the second largest city in puerto rico uh which i would have never known 14:53 because again you know for individuals who either have never been in puerto rico or just don't know 14:57 a lot about it they think san juan or old san juan and that's exactly right um but the i mean i've 15:03 had the luxury of being in many parts of puerto rico i mean it's a beautiful island it's gorgeous 15:08 it's absolutely gorgeous and i'm grateful um that i have the opportunity to go i'm actually going in 15:14 November with my husband. So I'm very excited about that. So you're going to Ponce? Yeah, we're going to go to Ponce and we're going to be in Old San Juan as well. Okay, that's nice. So from New York, you moved to Washington, D.C. with the purpose of studying nursing. How did you transition from nursing to the hospitality, food and beverage industry? I know it's such an interesting question. So, you know, I was attending nursing school and one of my best friends was working part time at a bar. And I grew up in a house 15:44 con 7 siblings, so I was very, very 15:46 accustomed to just being a family. 15:48 I know, big family. 15:50 And I can't 15:52 really pinpoint what it was exactly. 15:54 I think it's just because I didn't want to be in my dorm room 15:56 if I'm being honest. But for whatever reason, 15:58 I would frequent the bar. 16:00 I was not 21 yet, so I'd get like a chicken 16:02 sandwich, a Coca-Cola, and do 16:04 my homework. And 16:06 the hospitality and just the 16:08 kindness that was extended to me 16:10 as someone who wasn't buying anything 16:12 y en la cama y en la cama 16:42 y hablar de los bebés y la espiritualidad que se han hablado de la vida. 16:47 Y fue muy cool porque, ¿no? 16:49 Le ves el bartender make un old-fashioned y le dices para una persona y luego de la otra. 16:56 Pero la historia de los que se han hablado fue tan personalizado para los individuos que se han hablado. 17:00 Y yo pensé que era tan especial porque se tomó este conocimiento y actó como un conduit 17:06 a conectar a la gente a espíritas y stories y coquetes 17:10 en un poco convencional y no sé qué 17:13 no sé qué es lo que yo no sé en ese momento que tenía que hacer 17:17 y así que yo me fui a trabajar part-time 17:21 en un bar en D.C. como un server 17:24 y estudié mi abuelo y aprendí mucho como podía 17:28 sobre espíritas, coquetes, beer, wine 17:30 y becoming un buen historietero 17:33 y luego encontré mi bar y, por mí, el objetivo en el principio era que realmente 17:40 me quiera hacer una buena bebida, entender cómo hacer una bebida que es exactamente lo que 17:48 la gente expecta a ser cuando se les da. Y luego, que finalmente se convirtió a 17:54 ser capaz de hacer mi propio coquetaje y mi propio riffs, pero, de nuevo, con un 17:58 con la inspiración de mi templo y deviando de eso. 18:04 Y ahora en Curve Day, tengo mi propio compañero, LP Drinks Co. 18:09 Soy co-owner de Sipni Spritz Co., el oficial can de casa de New York. 18:14 Y yo own un compañero de Focas en Health. 18:17 Y con todos esos iniciativos, siempre se vuelve a la historia. 18:21 ¿Qué es la inspiración? 18:23 ¿Cómo podemos actuar como un conduit de información? 18:26 cómo podemos cambiar la forma que las personas perceive 18:29 la industria y realmente permite 18:31 con un momento en la que 18:33 se conecta en una manera que 18:35 no pensaba que no hubiera 18:37 cuando ellos fueron 18:38 que se encuentran con nosotros 18:40 y ha sido muy cool 18:42 un gran grato para que 10 años 18:45 después de que 18:45 me ha hecho y estoy haciendo 18:48 y lo que me encanta 18:48 y la focus ha cambiado 18:50 pero el objetivo es 18:53 cómo podemos hacer que 18:54 people feel good, which is really awesome. 18:57 That's awesome, LP. 18:59 And you say something 19:00 that I think is so interesting, 19:02 is that the connection between making 19:04 cocktails, etc., and being a 19:06 storyteller as well. 19:08 So how you are telling stories 19:10 through preparing 19:12 something for other people is so 19:14 great. I think that's a 19:16 great connection to connect with other people, 19:18 to see the humanity 19:20 of the people. I think that is a very 19:22 humanized kind of work. 19:24 Yeah, and you, I mean, you, we talked about this earlier, you saw Drink Masters, so you saw how everyone, every competitor, you know, did that in their own way, which is the coolest part because it's so different, right? 19:39 That's great. How, for the benefit of the audience, what is mixology? 19:43 Yeah, that's a great question. So mixology, the way I like to define it, is really the art of storytelling through cocktail and through cocktail making. 19:53 Pero, también, como de lo que estaba diciendo, con la base de la idea de la idea, todo es un poco de lo que se llama clássicos. 20:04 Los clássicos son como una familia de bebidas que son balance, son delicioso, proven durante el tiempo y tiempo a ser la base. 20:17 y luego 20:18 los bebés 20:19 los bebés 20:19 así como la Old Fashioned 20:20 el Daiquiri 20:21 la Tom Collins 20:22 la I would even 20:24 say a modern 20:24 classic 20:25 la Pina Colada 20:26 y luego 20:27 en transición 20:28 out of 20:28 that base 20:30 incorporating 20:31 elements 20:32 y ingredientes 20:33 que se aline 20:33 con lo que 20:34 la historia 20:35 es que 20:35 que se quiere 20:35 y que 20:36 se puede 20:37 la Pina Colada 20:39 taking 20:40 tu cocodrugas 20:40 y infeccionan 20:41 y infeccionan 20:42 con 20:42 el 20:43 er 20:43 en 20:44 change 20:45 la 20:45 una 20:45 o solo cambiar several things 20:48 hasta que hay algo que es 20:50 muy familiar pero 20:52 diferente y original 20:53 y eso es lo que mixology 20:56 es 20:56 ¿Y qué es mixology? 20:58 ¿Qué impacto tiene en tu vida? 21:03 ¿Mixology ha sido 21:05 un gran parte de mi vida 21:07 no spend 21:08 tiempo 21:10 behind the bar 21:11 como yo used to 21:12 I would consider myself a beverage professional at this point and a lot of what I do focuses on providing a bit of education on the ways in which people can create drinks in a way that is aligned with one their skill set but to also with whatever their desired end goal is. 21:36 Y así, eso requiere enseñar técnicas, enseñar aplicaciones, 21:41 tener un entendimiento de ingredientes, 21:43 tener un entendimiento de espíritas. 21:44 Y, también, lo que ha pasado, que hay que ir. 21:46 Tenemos que ir antes de que ir, ¿verdad? 21:49 Así que, para mí, la relevancia de mixology, 21:52 realmente es la base de todo lo que hago y enseñar, 21:55 si es un pop-up que hago con bodega culture, 21:59 si es consulta a la mesa para un bar que es aboutir 22:03 que necesitan me trainar a la staff, 22:05 Whether that is me going to Puerto Rican Cocktail Week 22:09 And talking to bartenders 22:10 About the ways in which they can express 22:12 Their individuality through drinks 22:14 And it always goes back to 22:16 How are we telling 22:19 Whatever story it is 22:21 We want to tell through the drinks that we're making 22:23 Okay 22:24 And you have to know flavors 22:26 To mix and combine them 22:27 Above all there to try 22:30 Also you have to know 22:32 About the instruments and techniques 22:34 para preparar elaborado cocteos. 22:36 ¿Cómo es todo eso 22:38 y cómo se aprende 22:39 sobre los nuevos trends y tools 22:41 para seguir adelante? 22:43 Sí, es un gran pregunta. 22:44 Some de lo que se aprende 22:45 en el trabajo, en el camino. 22:47 Hay un montón de publicaciones 22:48 que hacen un gran trabajo 22:50 de showcasing lo que otros 22:52 están haciendo globalmente 22:54 porque obviamente 22:55 no siempre hay el gusto 22:56 de ser capaz de ir a Europa 22:58 aunque eso es lo que son maravilloso. 23:00 Pero de que se hagan 23:01 con los trends 23:02 y también 23:04 generalmente 23:05 de lo que otros 23:06 están haciendo 23:07 un 23:08 read 23:09 a lot 23:09 y 23:10 realmente 23:11 try 23:11 mi 23:11 best 23:11 to 23:11 stay 23:12 informed 23:12 so 23:13 it 23:14 es 23:14 not 23:14 so 23:14 much 23:15 it 23:16 es 23:17 familiarizando 23:18 myself 23:18 with 23:18 what 23:18 the 23:19 options 23:19 are 23:19 and 23:20 finding 23:21 the 23:21 ways 23:21 in 23:21 which 23:22 they 23:22 can 23:22 be 23:22 implemented 23:23 in 23:24 whatever 23:24 scenario 23:25 situation 23:26 that 23:27 arises 23:27 that 23:27 makes 23:27 the 23:28 most 23:28 sense 23:28 to 23:28 implement 23:29 them 23:29 in 23:30 but 23:32 Pero sí, pero sí, sí, sí. 24:02 Gracias. 24:32 a lot more people who look like you and me 24:34 who are back of the house 24:35 or who are support staff. 24:36 So I'd say that it has transitioned and changed. 24:40 We see a lot more people 24:41 who look like you and I as well 24:42 behind the bar or on the floor 24:44 serving tables and management positions. 24:46 I would say, historically speaking, 24:49 it is a very white male dominated space. 24:53 It is very, very, very luckily changing. 24:57 And I think it's really cool to see 24:59 the change that's occurring in general 25:02 because the interests of individuals who are jumping into this sector 25:06 have a really amazing and great opportunity to create art, 25:13 is the way I like to think of it. 25:14 I like to call the people who are in this industry creatives 25:18 because they truly are, 25:19 the same way someone takes a canvas and paints a photo 25:22 or takes a photo and paints a picture, right? 25:24 Cocktails for us are art, and that's really exciting. 25:29 Y, you know, cuando se ve a pioneers como Juli Reiner, 25:33 incluso como Amanda Victoria, 25:35 que es una de las co-ownerses de Sympathia Spitzco, 25:37 y hay muchos, muchos, muchos han pade el camino 25:41 y muy often consideran las formas de que pueden continuar 25:46 para abrir los dos para otros. 25:47 Creo que es la parte más importante. 25:50 Lo que no quiero, y lo he dicho mucho, 25:52 especialmente en mi experiencia en Drinkmasters, 25:55 es que quiero ver los individuos que son mi peers, 26:00 que son close a mí, 26:01 que son trabajando su butts en la vida. 26:05 Quiero que empiezan a los que se levantan. 26:08 Quiero que traigan con ellos con esta jornada. 26:11 No quiero mirar a ellos. 26:12 Quiero que cuando se isolan en la vida, 26:16 no nos da nuestra industria como sector. 26:21 Porque, creo que es esta manera. 26:23 The goal is to educate, the goal is to inspire, the goal is to hopefully expose individuals to something that they wouldn't typically experience. 26:33 So if I have a bar and I'm keeping all of these secrets to myself and I'm not sharing this knowledge, 26:38 and then someone goes to another bar and they're being told the wrong thing or their experience is vastly different than the one they get at mine, 26:47 en un modo que 26:51 nos permite 26:53 ver el sector en un mal 26:55 en un lado, creo que hace un 26:56 deservo. 26:57 Así que, 26:58 en estos tipos de conversaciones 27:00 openly, 27:01 sharing 27:01 las cosas que hemos aprendido 27:03 along the way, 27:04 ser honest y vulnerable 27:06 sobre la dificultades 27:07 que nos encuentras 27:07 solo allows 27:09 la próxima persona 27:09 a ser just as good 27:11 como nos estamos. 27:13 Gracias por eso. 27:15 Y, por lo que 27:16 el excelencia de tu trabajo 27:17 has already been widely recognized. 27:20 What did winning Drink Masters mean to you? 27:22 You know, at the time when I joined Drink Masters, 27:26 I didn't do it to win. 27:27 I did it because I really thought 27:29 it would be a great opportunity to prove to myself 27:32 that I still deserve to be here. 27:34 You know, a little bit of like, 27:35 I think we all get this, 27:37 but a little bit of imposter syndrome set in. 27:39 And at that time in my career, 27:42 I made a transition to being back of the house, 27:44 focusing on research and development. 27:47 So basically I was the individual in the kitchen 27:49 who really focused on creating ingredients that go into the drinks I wasn front I wasn bartending And I loved lo loved Lovedo Es probablemente una de mis favoritos en la bar Entonces delving into esta experiencia para m 28:03 fue realmente un oportunidad de mostrar y dar homenaje 28:07 a todos los que han investido en mi años. 28:09 Y a la gente que ha convertido en mi vida. 28:11 A la gente que no ve como me, 28:14 pero desean hacer algo similar. 28:17 Para ver que completamente y absolutamente 28:19 possess the ability within themselves to do something like this. I think that what I ended up 28:24 getting at the end of the day was much, much bigger, much greater, much more rewarding than that. 28:30 But again, I went into it taking every challenge one day at a time. It was advice that my husband 28:35 gave me. And I think it placed me in a position where I was so focused that I really was able to 28:42 showcase myself and I think the best light I possibly could. And I'm very proud of that. 28:46 I worked very hard, spent a lot of time in the library 28:49 and I think 28:51 it's a true testament hard work 28:53 gets you somewhere 28:55 wherever that somewhere is 28:57 I do think I can truthfully say 28:59 I'm so grateful that I won 29:01 and I think the win was monumental 29:03 for my career 29:05 I think had I gone in there 29:06 and tackled this the same exact way 29:09 and not won I still would be very proud of what I put out there 29:12 because what a once in a lifetime 29:13 experience to kind of 29:15 get the opportunity to do 29:18 and what a great opportunity 29:20 for all of the individuals 29:22 who are part of it 29:23 to really showcase the versatility 29:25 that exists within our sector. 29:26 I think that's the coolest part. 29:28 That's great. 29:29 Elpi nos ha estado hablando 29:30 de su experiencia 29:31 como una persona que nació 29:33 y se crió en el Bronx, New York, 29:35 de toda la diversidad 29:37 en la que estuvo inmersa 29:39 durante esa época. 29:40 Luego pasa a Washington, D.C. 29:43 y allí comenzó una carrera para estudiar enfermería, 29:47 pero luego se topó con la coctelería 29:49 y esa ha sido entonces la historia de su vida desde entonces. 29:53 Y nos ha hablado sobre la importancia que es para ella 29:55 crear y contar historias a través de la creación, 29:59 valga la redundancia, de cocteles. 30:02 En breve regresamos con Negras 30:03 y continuaremos dialogando con Lauren Peller O'Brien 30:06 sobre coctelería y negritud. 30:08 Sigue en sintonía con Radio Universidad de Puerto Rico. 30:11 Está escuchando el podcast de Negras. Este programa se emite los viernes a las 3 de la tarde por Radio Universidad de Puerto Rico en el 89.7 FM San Juan y el 88.3 FM Mayagüez. Todo mundo de música e información. 30:28 Oye, oye las negras por Radio Universidad 30:36 Usted está escuchando negras inspiradas en las grandezas de nuestras ancestras. 30:43 Les saluda Bárbara Abadía Rezach. 30:45 Hoy tengo el placer de conversar sobre coctelería y negritud con Lauren Peller O'Brien. 30:50 Precisamente, Julie Rainer ha destacado el camino culinario a las carteles de la mixología contemporánea. 30:56 ¿Cómo se describe tu proceso de creación? 31:00 ¿Cómo se incorpora la flavor, texturas, 31:03 incluso de la comida, 31:04 y lo que te inspiras? 31:07 ¿Cómo importante es la presentación 31:10 en tu creación? 31:12 Sí, estos son todos importantes. 31:14 Cuando me considero 31:17 la manera en que yo quiero 31:18 approach cocktail making, 31:19 hay un poco de elementos 31:21 que hay que tener en consideración 31:23 porque lo que se ve en Drinkmasters 31:25 was so molecular gastronomy focused 31:27 it was so culinary 31:29 there was so much culinary integration 31:31 incorporated 31:32 that's not always the experience 31:34 that you're going to get at every bar you go to 31:36 so taking that into consideration 31:38 we really have to think about the setting 31:40 and the theme overall 31:41 like what is the clientele 31:44 what is the audience 31:45 is this a thing that is aligned 31:47 or is it unaligned 31:48 and then making adjustments as necessary 31:51 secondly for me 31:53 inspiration always starts with a story 31:55 o puede ser un pintor, un pintor, un personaje, un personaje, pero hay un tipo de inspiración 32:01 y un poco de base y un poco de base que yo tengo que dar y que dar a crear el coctel 32:07 que yo le make. 32:10 Desde ahí, también, referencia a base o a la clásica coctel, 32:15 encuentro lo que realmente alineado con lo que quiero decir, 32:18 y luego considero la flavor profile que yo puedo incorporar 32:24 y cómo se incorpora el acero de la cerveza. 32:27 Cuando estamos hablando de la escena, 32:29 la presentación y incluso la incorporación, 32:33 realmente referencia y leantirá 32:34 en el acero de la historia. 32:37 Es que hay que hacer sentido. 32:39 No se trata de hacer algo solo de hacer. 32:41 Todo tiene que hacerla. 32:44 Aestheticamente, todo tiene que hacerla. 32:46 Haciendo al acero. 32:47 Hay que tener un acero de acero 32:48 con todos los elementos. 32:50 Como se hablaba de este antes, 32:52 It's kind of a balancing act in all different aspects. 32:55 But I think once you get to that phase where you have a really good understanding of your story, 33:00 it's thorough and well thought out and concise, 33:03 everything really does flow in a very natural way, which is the coolest part. 33:07 The end result is always such a prize and such, I don't know, 33:14 I always feel personally it's such a feeling of accomplishment 33:18 porque tienes tu final pieza de arte 33:21 que te puedes compartir con el mundo. 33:23 Y como quien le ha hecho 33:26 en el trabajo de investigación 33:28 y desarrollo de la vida 33:28 por varios años, 33:29 cuando yo estaba trabajando en la bar, 33:31 no tiene que ser el primer lugar. 33:33 Es el cual es la parte de la parte 33:35 de la transformación que ocurre. 33:37 Tú puedes tener la idea 33:38 y come up con la primera vez 33:40 pero puede cambiar de tiempo 33:42 y evolucionar de tiempo. 33:44 Hay bebidas que me hicieron 5 años 33:46 ago. I still 33:48 serve today, but they've changed over 33:50 the years and they've only gotten better. The story's 33:52 only gotten stronger. 33:53 I think that's the coolest part about it. 33:56 When you watch all 33:58 10 episodes of the series, 34:00 what do you think? How do you 34:02 describe the experience 34:03 and your performance in the 34:06 show? 34:08 It's such an interesting 34:09 question because I think I did 34:12 a wonderful job 34:13 en cuanto a la manera que cuando me 34:16 me velo y me velo y me velo 34:18 y me velo y me velo y me velo 34:20 y me velo y viendo 34:22 el resultado y viendo lo que me 34:23 me velo y lo que me 34:25 me velo 34:25 me traducido 34:28 muy bien 34:29 mi favorito 34:30 es probablemente 2 34:32 con el everything 34:33 pero el alley cat 34:34 el bodega 34:35 es 34:37 que fue 34:38 que fue un buen 34:39 y creo que 34:41 incluso en la manera que presenta la 34:43 drink. You know, I think that one of the most important elements always to remember as someone 34:48 who is in hospitality and the service industry is that energy is read by the people that we get to 34:56 interact with. So if we really truly are excited about something and proud of something, 35:01 it is exuded in our posture and mannerisms, the way that we speak and honestly the way that things 35:07 taste as well. And when I think back to that drink or the overall experience, that drink 35:12 specifically for me, 35:14 was really the moment 35:16 in which I realized 35:18 that I'm exactly 35:19 where I'm supposed to be 35:20 and that I love what I do. 35:22 And I thought that that was, 35:24 that was a really special moment 35:25 when I think back 35:27 on my experience 35:27 and, you know, 35:28 partaking in the competition. 35:31 That's great. 35:32 Para la audiencia, 35:33 las creaciones de Elpi 35:34 son maravillosas. 35:36 Son, como ella menciona, 35:37 una obra de arte. 35:39 Y el trago del que ella menciona, 35:41 que se llama Everything But The Alley Cat. 35:44 Fue hecho con plátanos fritos. 35:47 La inspiración era guayaba, 35:49 pero ella logró hacer una combinación fabulosa 35:52 y era un homenaje, un tributo a una bodega de Nueva York. 35:56 Así que para las personas que han ido a Nueva York 35:58 o que conocen la experiencia de ir a la bodega, 36:01 que también es una palabra muy común 36:03 para las personas que tenemos familia en Nueva York, 36:05 como la bodega, la marqueta, 36:07 y todas esas palabras que hemos adoptado. 36:10 So using Guava, you made everything but the aliquette with fried plantains. 36:16 And that was your tribute to New York Bodega. 36:19 And you won the challenge. 36:20 And also you had another challenge where you have two color pair black and white. 36:26 And you came up with a red cocktail. 36:29 It's all a holiday. 36:32 And then also you have a bar menu. 36:35 All about the tier that you won the competition with that one. 36:39 And I think that was a really great opportunity to show the people how the importance of our African heritage was like a homage to blackness. 36:52 And you made three drinks, Bountiful Impressions. 36:57 It was punch for deep and with mac and cheese and also a spoonful of sugar with a cake and ice cream and even a candle. 37:07 Yeah. Oh, my gosh. So much stuff. 37:09 Yeah, so the black and white cocktail was so controversial for so many people. 37:14 So I want to talk about that drink. 37:16 So that cocktail, the prompt was to make a drink where we had an opportunity to interpret the colors that we were assigned and given literally or interpretively. 37:29 And so initially I was going very literal, like I'm going to make a drink that's black and white. 37:34 My drink ended up looking pink like Pepto-Bismol was so bad I had to throw it away. 37:38 y con 15 minutos 37:40 me fue así 37:41 tengo un idea 37:43 para un drink 37:43 me took 37:44 black currant 37:45 que no es 37:45 no es muy 37:47 muy purple 37:48 y un 37:48 bledido 37:49 en un drink 37:49 que ended 37:50 up having 37:51 sherry 37:51 y estoy 37:52 en el momento 37:53 de memoria 37:53 no me acuerdo 37:54 exactamente 37:55 lo que la ingredientes 37:55 pero 37:56 there was 37:57 sherry 37:57 en it 37:58 citrus 37:58 me 37:59 es 37:59 delicious 38:00 I'll 38:00 be 38:00 honest 38:01 with 38:01 you 38:01 but 38:02 the 38:02 garnish 38:03 ended 38:03 up 38:03 being 38:03 a 38:04 whipped 38:04 cream 38:04 a 38:04 spice 38:05 whipped 38:05 cream 38:05 that 38:06 had 38:06 spices 38:06 on top 38:06 of 38:07 it 38:07 so 38:07 black 38:07 currant, the white was cream 38:10 and the spices on top were also black 38:12 so it was so interesting 38:14 because there were so many people who were like 38:16 the drink is red and I was 38:18 like I know but the prompt was 38:20 blah blah blah right 38:21 but that drink 38:23 that challenge was very difficult it was the first 38:26 time I was at the bottom in the competition 38:27 and in that moment I kind of 38:30 just let myself do what I felt like I needed 38:32 to do and it obviously 38:34 worked in my favor 38:35 and then the last challenge 38:37 con los tres drinks y realmente incorporando 38:40 african american history 38:41 y hereditaje into the serves 38:43 fue so important for me 38:45 again I'm very proud of who I am 38:47 and what makes up my identity 38:48 and there are so many things that I learned 38:51 historically or through history 38:53 about african americans and their influence 38:55 in food and drinks 38:57 and I wanted to exude that 38:58 in the stories I made 39:00 but that last cocktail with the baked alaska 39:03 and the candle 39:04 was so fun 39:05 It was a clarifying milk punch that had a big Alaska and a scented candle. 39:10 It was a lot of fun to make. 39:11 That was nice. 39:12 And you mentioned that the inspiration also was thinking about African-Americans and Africans and enslaved as caregivers. 39:22 And using the tea as something to heal, but also to survive in a very difficult situation as enslavement. 39:31 So thank you for mentioning that. 39:33 Yeah, porque tea es such a 39:35 relevant part of the 39:37 African American history, you think about it 39:39 especially in the South, but 39:41 slaves took care of 39:43 their slave owners and 39:45 I mean, they were 39:47 forced to do so, obviously 39:48 but what ended up coming out 39:51 of that phase 39:53 and that moment in history is that 39:55 when we 39:57 look at Bountiful Impressions as an example 39:59 they took this weed 40:01 which was mint 40:02 which the owners wanted nothing to do with 40:06 and they made it this very decadent 40:08 beautiful piece of garnish 40:10 that they placed in drinks 40:12 that they gave to their slave owners 40:13 and so they really 40:15 had such a huge influence 40:17 on the way that we look at drinks 40:20 which is really awesome 40:22 I believe that your creation 40:24 of course recognizes and celebrates our ancestors 40:26 but also our stories 40:28 what stories do your 40:30 cocktails tell LP? 40:31 So my stories always revert back to childhood experiences, people I've had very strong impressions or strong encounterings with, whether it be positive or negative. 40:45 And then moments of history, whether that be something I learned in a book, a story that was shared with me, a museum that I visited, that are just very powerful and have great significance that I want to share. 40:58 Y tú hablabas de la importancia de la representación, 41:02 algo que Capri y otros Blacks mixologists han señalado. 41:05 ¿Puedo elaborar en la importancia de la representación? 41:08 Sí, creo que es muy importante. 41:11 Es muy importante, mucho más más que me he creado en la primera vez de mi carrera, 41:17 to be an individual who is Afro-Latina 41:21 and representing what our capabilities are. 41:29 Actually, let's back up for a second. 41:31 I am an Afro-Latina from the Bronx 41:34 who had an opportunity to go to college in D.C. 41:40 and get an education 41:42 and made the decision to pursue a career 41:47 and food and beverage and really in that moment for me it was so important to ensure that I took this opportunity not for granted right but took this opportunity and ran with it in a En ese momento para m fue importante que yo tomo la oportunidad no por la pena pero tomo la oportunidad y arranc con la manera que podr showcase lo que nuestros capacidades son 42:03 I think that I 42:06 When I 42:07 When you look at statistics 42:09 I was not supposed to be successful 42:11 You know, that's the truth 42:12 And I really, really 42:15 Worked hard to ensure 42:17 That I could, you know 42:19 Live the life that my parents wanted me to 42:21 But more importantly 42:22 Thinking of the future 42:24 And what I can provide for my family as well 42:26 All while doing something that I truly love 42:29 Because that moment of 42:30 Making the decision to leave nursing 42:32 y pursuing a career en food and beverage, 42:35 which is a bit unconventional. 42:36 I mean, you grow up in the Bronx, 42:38 the only thing you know about bartending 42:40 is like Applebee's, right? 42:41 You don't really see the side of mixology 42:43 that was showcased on Drink Masters, right? 42:46 And so for me, the reason representation is so important 42:50 is because there is someone watching 42:51 who looks exactly like me, 42:53 who doesn't think that they can do something 42:55 or doesn't think that they can do the thing 42:57 that they want to do. 42:59 And being able to see individuals 43:01 who came from the Bronx, 43:02 que son negros, que son afro-latinos, 43:04 que, you know, 43:06 que tuvieron otra carrera, 43:08 que son una mamá para ser, 43:10 lo que sea, lo que sea, 43:11 eso les inspira a ellos, y eso es realmente importante. 43:14 Eso es extremadamente importante. 43:16 El Pino acaba de hablar de 43:17 por qué es importante la representación 43:20 y el trabajo que hizo en esa competencia, 43:22 cómo permite que otras mujeres negras 43:24 que lucen como ellas, que se ven como 43:26 nosotras, también pueden tener 43:28 esa oportunidad de estar 43:30 en unas industrias donde normalmente 43:32 no vemos personas como nosotras. 43:34 También el PIB momentos antes 43:35 nos habló sobre sus creaciones 43:37 que parecerían exquisitas y no dudo 43:40 que sean exquisitas y también 43:42 cómo utiliza las historias 43:44 de las personas negras y de nuestros ancestros 43:46 y ancestras para sus creaciones 43:48 y también cómo 43:50 su proceso creativo de contar 43:52 historias tiene que ver con historias 43:54 de la niñez, de experiencias 43:56 personales que ha tenido, etc. 43:58 Así que me parece fascinante 44:00 el proceso por el cual 44:01 pasa LP para crear coctelería. 44:05 Lauren es cofundadora y propietaria de Focus on Health, 44:08 una empresa centrada en la salud y el bienestar de los empleados de alimentos y bebidas. 44:14 Y pues le voy a preguntar más sobre ese proyecto. 44:16 Laurence, you are the co-founder and owner of Focus on Health, 44:21 a company focused on health and wellness for food and beverage employees. 44:25 Can you tell us more about the Focus on Health project? 44:29 Yeah, for sure. So Focus on Health is a business that my business partner Alex jump-started before COVID that I was able to become a part of during COVID. 44:40 And it was a pitch that she had for a cocktail competition where the prompt was to basically take what your passion outside of the food and beverage industry is and create a business proposal using that as kind of the focal point. 44:55 Y así, cuando se estaba pensando en lo que se le gustó mucho, 44:59 sobre lo que la vida tiene que hacer outside de la comida y la bebida, 45:04 ella fue como, 45:05 me gustaría que se acudiera a tomar cuidado de mi vida, 45:07 por estar bien bien. 45:09 Y cuando COVID sucedió, 45:11 a lot de personas en la comida y la bebida, 45:13 incluyendo mi, 45:15 y yo estaba muy perdido. 45:17 Y yo tenía esta idea, 45:20 porque yo estaba trabajando en la vida, 45:22 y yo estaba muy, muy enfocada en mi salud. 45:25 I wanted to make sure that I was feeling good because it was so important in that moment to just feel sane after feeling a bit broken down after getting laid off. 45:35 And so because I was so focused on that, I reached out and was like, listen, I think that we're kind of on the same wavelength here and having very similar ideas about ways we can advocate for the food and beverage sector. 45:47 Would you be interested in combining forces to create programming that could truly serve them? 45:52 y eso es como Focus on Health 45:54 fue born y desde 45:56 hemos estado haciendo 45:57 un montón de programas 45:59 y of course 46:00 para los que nos ofrecen 46:02 en el sector 46:03 para hacer cosas 46:05 más accesible 46:06 para ellos 46:07 y mi partner Alex Jump 46:08 ha estado en la reins 46:10 en el año 46:11 porque las cosas 46:12 han sido así 46:12 así que son muy difícil 46:13 y estoy agradeciendo 46:15 porque es una persona 46:17 que tiene una gran visión 46:18 para lo que esta sector 46:19 puede ser 46:20 pero es realmente 46:21 does start with ensuring we're taking care of ourselves 46:23 to be able to do all the 46:25 things as individuals who take care 46:27 of other people for a living, right? I think it's so 46:29 important. So it's not only to 46:31 the self-care, but also to take care 46:33 of others and 46:34 to have 46:36 to put their well-being as a 46:39 center in our lives. 46:41 A focal point that allows us to then 46:43 because our whole motto is 46:45 hospitality starts with taking care of yourself. 46:47 How are you expected to take care of people 46:49 for a living if you yourself 46:51 do not feel whole, right? 46:54 That's great. 46:56 What are the main challenges of being 46:57 an Afro-Latina woman entrepreneur? 47:01 You know, 47:01 I think that there 47:03 are a couple of different ways you can 47:05 look at this. I think 47:07 for one, it sometimes can be 47:09 very hard and difficult 47:10 to navigate the spaces where 47:13 you were 47:15 wanted or desired, but 47:17 Pero cuando se cambia el enfoque y se convierte en lo que queremos y enfocarse en eso, 47:24 creo que hace todo el diferencia. 47:27 Estoy muy agradecido a decir que he estado en la gente que empiezan a me y guiar me en un modo y en un modo que me permite 47:36 ser tan enfocado en mis objetivos y tan enfocado en continuar a ocupar spaces que truly fill mi cup, 47:46 that focusing on that negative energy or bad energy 47:51 or just the spaces that don't have room for me, 47:54 that they don't seem or appear to be a loss to me 47:58 because if we're really truly reflecting on it, 48:03 they're not taking anything away from me, right? 48:05 And so I think that's the best gift that I was given, 48:08 being able to acknowledge the power that I have 48:13 and the influence that I have 48:14 y donde quiero dirigir el energía y hacer el impacto 48:18 para que finalmente sea más alineado con lo que quiero hacer. 48:23 Gracias por eso. 48:25 Es importante que se concentra en donde queremos poner nuestro energía 48:30 y lo que quede de energía queremos usar para hacer nuestro trabajo, etc. 48:35 No cuesta nuestra tiempo en bad energía 48:38 o cuesta nuestra energía en bad cosas que no nos permiten 48:42 to continue to grow, etc. 48:44 So thank you for that. 48:46 So you're about to become a mother. 48:48 How do you feel? 48:50 I feel great. 48:51 Oh my gosh, we're so excited. 48:53 It's so be my first child 48:55 and the lessons that I've learned 48:58 have been amazing ones and great ones. 49:01 And it certainly has allowed me 49:04 to recalibrate myself in a way 49:06 that people told me, 49:09 they did say, you know, 49:10 it's going to be so natural, 49:11 de recalibration. 49:13 And it truly is. 49:14 It's a gift, I think. 49:15 I think in many ways it's a gift 49:17 because it's allowed me to be uber-focused 49:21 and to be a lot more aware 49:27 of the ways in which this industry 49:31 kind of navigates parenthood 49:32 and motherhood specifically. 49:34 The challenges that sometimes come with it 49:36 when we're talking about pregnancy 49:38 and working in the spirits industry 49:41 It can be rather difficult to find work at times. 49:45 But again, I think the way that I've navigated it is really encouraging individuals, organizations, companies, brands to have honest conversations, making adjustments wherever necessary, being understanding. 49:57 I mean, I acknowledge that there are some instances and situations where having a mom endorse the spirit is probably not ideal, right? 50:05 But a lot of these brands have made it work. 50:08 I have made adjustments. 50:09 It's truly like it's kind of changed the way that I see this sector because I've heard some pretty bad stories and I've placed so much emphasis on continuing to advocate for myself and ensuring that people understand when they mistreat an individual the ways in which that can negatively impact them. 50:31 Especially as someone who probably more now than ever could really benefit from compensation associated with some of this work, right? 50:41 So I know there's so much positive things that have happened. 50:45 And I'm really grateful for the lessons because I don't think otherwise that they would have been exposed to them. 50:49 The issues that arose have certainly made my awareness a bit more heightened in considering the ways in which, even with Focus on Health, we can make resources, programs a bit more accessible for people who may not otherwise have the opportunity to take advantage of it because they may be a parent. 51:10 So it's a beautiful moment and it's a great opportunity to just continue doing the work I'm doing, which is why I think it's made me really, you know, grateful. 51:23 Have you thinking about creating a cocktail, non-alcoholic cocktail for your daughter? 51:28 Yeah, so it's so funny. 51:30 Yeah, definitely. 51:32 A couple weeks ago, I worked on a project fairly recently to really place a lot of emphasis on just non-alcoholic beverages. 51:41 I think the space is evolving rapidly in a manner, in a way that doesn't always equate to success with the end result. 51:51 y así 51:52 yo 51:52 acabo de crear 51:54 un poco de coquetes 51:56 que puede servir 51:57 como una base 51:59 que son no 52:00 alcoholes 52:01 que la gente 52:01 en la misma manera 52:03 que deviate 52:03 de classic 52:04 coquetes 52:04 con alcohol 52:05 pueden usar 52:06 a base 52:06 para deviate 52:07 para hacer 52:08 que se siente 52:08 que son 52:09 balanced 52:09 complex 52:10 que tienen 52:11 beautiful 52:11 texture 52:12 que son 52:13 aestheticamente 52:13 pleasing 52:13 to el 52:14 eye 52:14 etc 52:15 porque 52:16 creo que 52:16 es importante 52:17 que se 52:18 no 52:19 drink 52:19 por 52:19 whatever reason they choose not to and having options for everyone is essential and important 52:24 yes i think it's important to have mock sales too what did you dream of lp what are my dreams 52:31 honestly i dream of creating spaces where people you know hold themselves accountable when 52:38 harm is done i'd say you know reflecting on the last year it honestly kind of broke me 52:44 cuando reflejó en la vida de la televisión, 52:48 siendo una de una televisión de la televisión, 52:50 siendo en un industria que me encanta de alegría 52:55 pero que me encanta ser muy unkind por cualquier razón. 52:59 Y creo que la verdadera la verdadera que la gente no es tan bien. 53:06 No siempre hay tu intención en mente. 53:08 Y es muy importante que sea muy... 53:11 y 53:41 the lessons that life has to give us 53:43 and healing from them in a manner 53:44 and a way that just allows us to continue 53:46 to fill our cup because 53:49 we're a villain, everyone's a villain 53:51 in someone's story 53:51 and ultimately what's 53:55 most important is 53:56 the healing that we encounter 53:58 because life is truly short 54:00 and what lessons 54:03 we can take out of those moments 54:05 to just make ourselves better individuals 54:07 I think that is the 54:09 biggest and the best lesson I learned this year 54:11 Thank you for sharing that. LP has been a pleasure to talking to you and learning with you. And thank you for all the lessons that you have been sharing with our audience. Thank you so much for being here with me today. 54:25 Thank you so much for having me. I really appreciate it. 54:27 Thank you. Si usted conoce a una mujer negra cuya vida debe ser reconocida ampliamente, sabe de un proyecto vinculado a las mujeres negras que debe ser incluido en este programa y desea hacernos saber su opinión sobre negras, no vacile en contactarnos colectivoylee.org o puede escribirnos a colectivo at gmail.com. También puede buscarnos en nuestras páginas de Facebook e Instagram. 54:51 Como siempre agradecemos a Itza Santos 54:54 Por el apoyo técnico en esta edición de Negras 54:57 No olviden, sintonizar Negras el próximo viernes a las 3 de la tarde 55:02 Feliz Viernes a todos 55:04 Oye, oye las negras por Radio Universidad 55:11 La clase de historia que no nos contaron 55:16 Ahora se puede escuchar 55:19 Cadena Radio Universidad de Puerto Rico 55:24 y Colectivo Ilé presentaron 55:26 Negras, asumiendo 55:28 nuestro justo rol como forjadoras 55:31 de cambio 55:31 Acaba de escuchar el podcast 55:37 de Negras, le invitamos 55:39 a que nos sintonice los viernes 55:41 a las 3 de la tarde por Radio Universidad 55:43 de Puerto Rico en el 55:44 89.7 FM San Juan 55:47 y el 88.3 FM Mayagüez. 55:50 Todo un mundo de música e información.
