Sibling Revelry with Kate Hudson and Oliver Hudson - Hannah and Marian Cheng

Episode Date: April 7, 2022

Hannah and Marian Cheng sit down with Kate and Oliver this week on Sibling Revelry. They discuss leaving their corporate jobs to open Mimi Cheng's Dumplings, how they convinced their mom to share her secret recipe, separating their sister and professional relationship, and more.Executive Producers: Kate Hudson and Oliver HudsonProduced by Allison BresnickEdited by Josh WindischMusic by Mark HudsonThis show is powered by Simplecast.This episode is sponsored by:HigherDOSE (Higherdose.com/sibling)Tommy John (tommyjohn.com/sibling)HelloFresh (hellofresh.com/sibling16)See omnystudio.com/listener for privacy information.

This is an I-Heart podcast. September is a great time to travel, especially because it's my birthday in September, especially internationally. Because in the past, we've stayed in some pretty awesome Airbnbs in Europe. Did we've one in France, we've one in Greece, we've actually won in Italy a couple of years ago. Anyway, it just made our trip feel extra special.

So if you're heading out this month, consider hosting your home on Airbnb with the co-host feature. You can hire someone local to help manage everything. Find a co-host at Airbnb.ca slash host. Hey, it's your favorite jersey girl, Gia Judice. Welcome to Casual Chaos, where I share my story. This week, I'm sitting down with Vanderpump Rural Star, Sheena Shea. I don't really talk to either of them, if I'm being honest.

There will be an occasional text, one way or the other, from me to Ariana. Maybe a happy birthday from Ariana to me. I think the last time I talked to Tom, it was like, congrats on America's Got Talent. This is a combo you don't want to miss. Listen to Casual Chaos on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. Hey guys, it's Stephanie Beatriz. And Melissa Fumero, and this is More Better. We are jumping right in and ready to hear from you.

Your thoughts, your questions, your feelings about socks with sandals. And we're ready to share some possibly questionable advice and hot takes. God, that sucks so hard though. I'm so sorry. Can you out petty them? Can you match their pettiness for funsies? Yeah. All the things.

Because aren't we all trying to get a little more better? Listen to more better on the IHeart radio app, Apple Podcasts, or wherever you get your podcasts. Hi, I'm Kate Hudson. And my name is Oliver Hudson. We wanted to do something that highlighted our relationship. And what it's like to be siblings. We are a sibling rivalry. No, no.

Sibling reverie. Don't do that with your mouth. Sibling revelry. That's good. Oliver. Oliver. I honestly, this was one of... Aaron chopped Oliver hair off before you get into this thing.

What? Yeah, yeah, yeah. She surprised me, too. She just, like, walked in the house and, like, holy shit. And she goes, oh my God, no. Like I was reacting to it being bad, but I was just shocked by it. But she cut, she cut her hair off like a little bob. Anyway, sorry. Does she look so cute? Yeah, of course. It's amazing. And her, you know, her hair reminded me of dumplings. I loved this so much. This was one of my favorite ones that we've done because we really

haven't explored the food world, you know, like I want to, and I kept saying, I want to do some chefs. I want to like, you know, I want to get some of my friends on and there, because I'm such a foodie. And it's a problem. It's why I, um, created businesses that helped me stay fit and active. Because I just want to eat everything. So we interviewed Hannah and Marion Chang. They are sisters. And they founded the cutest, yummiest dumpling restaurant, sort of a shop called Mimi Chang's dumplings. Named after? Their mama. Yeah. And they started the restaurant using their mom's secret recipe because food was such a big thing in their house. And it really brought everyone together, which is why I think anyone who loves food.

other than obviously the creative nature of creating, you know, new dishes and things like that. But it's really about how we bring people together. Their story, too, is great because the way they got into this. I mean, they both had, like, prominent gigs just so far from the culinary world. And it just, it's, their story speaks to sort of following your love and your passion. You know, it's like, you know what, I don't want to do this. This is what I want to do. I know it sounds crazy, but mom, you know, I'm going to throw away this education and I'm going to

make dumps. As what I'm going to do, I want to make dumplings. It was so great. Also, you know, look, the food industry is hard. It's, it's a, you're taking real risk, you know, it's, it's not an easy industry to be. And you, you want to be in the restaurant, food and wine business if you really are passionate about food. And you, and they are. So it was, it was really nice. Also, you know, immigrant family. I loved sort of their story of their parents coming to America and really getting to know these sisters. Also, I just want to say this because, you know, I love supporting businesses like this. They do frozen dumplings and you can get that they order. They also do this really fun thing on their website where you can do a dumpling making. They'll teach you how

to make dumplings. So you can get all the dumpling stuff. They send it to you. And then you can do a class with them. And I think that is just so great and so much fun. So I just, before we get into this episode, I want you guys to know that that's available and that you should have a dumplings. I love dumplings. Yeah. And I want to do a sibling revelry dumpling. I think I know. We pitched it to them. I know this sibling revelry. We got to, there's a chance. There's always a chance. All right. So enjoy this wonderful episode. with Hannah and Marion Fing. Hi.

Hi. How are you guys? How are you? Great. It's like springtime in New York City, so I have a new lease on life, you know? You guys, I'm really excited to have you on. This is fun for us.

Likewise. We very, I mean, we haven't really done much food. We actually have. This is our first, yeah, right? Yeah. Yeah, we've never done siblings in food. So this is really fun. You have a very loved dumpling bar.

Mm-hmm. Yes. And they let's just start this up by saying they blew off jobs at like JP Morgan in the financial sector at Burberry, right? It was like, oh, forget about that. We're going to get into the food industry, which is crazy. Not an easy industry. And also every immigrant parent's worst nightmare. Is that true?

Yes, because historically, immigrants go into these service kind of jobs because it's only a job they can really get when they go to a new country and like their degrees don't necessarily translate. So our parents thought that we were doing the reverse immigrant dream and they were very confused by the whole thing. Well, let's start with how proud they were. of you, like in the beginning, before you just, before the turn time. Yeah, before we were opening a takeout restaurant, as they said.

Yes. They're like, we sent you guys to college, got full-time degrees, business degrees, and you want to quit. You guys are great at the jobs that you're doing. So they were really proud for sure. And then, you know, when we decided we were going to do open our own business, they definitely tried to dissuade us from doing it for a very long time. But once that they saw that we were actually all in and in my mom's words, she said,

I thought you were just like playing around, you know, like as a little kid playing with the Fisher toy set, being like, here's some food I made, please enjoy it. And, you know, once she saw that we were actually serious about it, they were behind us 110%. Wow. We're going to go back to child and stuff, but I do want to touch on that. Yeah, let's go all the way back. No, no, but I do want to touch on, I do want to touch on that really quickly because

that takes some balls, you know what I mean? And just to say, okay, we're leaving it all behind. We're going to follow what we're passionate about. And that's not an easy thing to actually commit to. So how did that come about? Like, how did both of you at the same time? So you know what? Fuck it.

We're leaving our jobs and we're going all in on this. Definitely. So it was definitely over a period of sometimes. time. It was an idea that we kind of tossed around for a while. We thought we were going to open up a cupcake shop at one point and then a donut store before the city was saturated with these things. And then I was actually bringing dumplings to work with me on the trading floor kind of on a regular basis. And people, all my coworkers used to ask me like, hey, can you make some extra and I'll pay for you? I was like, I have a full-time job. I have time to be your lunch

caterer. And so we realized that this was actually a unique proposition that we had. And we couldn't find anything similar, anything close to what our mom was making at home. So we were like, okay, maybe this is, this is what we can do. So we decided to quit our jobs with zero restaurant experience and signed a 10-year lease, which is lunacy. Anybody who asks us for advice, we would never We didn't even do a pop-up. We're like, we are all in, you know, it's like all those cliche phrases. Like if your dream isn't big enough, it doesn't scare you, it's not big enough. And that was completely true for us for years of, you know, pondering this idea.

And then we said it's either now or never, you know, we're in our mid-20s and you just have to pursue it and- Were you happy? Were you happy at your jobs? Or were you like, I'm done, you know, I didn't like him in the first place. Absolutely. Fashion was my dream job. So doing the business side of that was definitely such a pursuit for me and doing years of it.

It was about three years of it. And, you know, it's like one of those things where you're daydreaming and you keep on not being able to have another idea, but really honing in on this. And it's like, if you can't stop daydreaming about it, you really have to. explore that. And that's what we tell people all the time people think that opening up restaurant is super glamorous and it's really not. So the advice I give them is always if you are not living, dreaming, sleeping, breathing, this idea, just walk away. And what's funny is we had a lot of friends in restaurants beforehand that said the same thing. And I was always very confused by it because, you know, you look at this restaurant owner, you have 14 locations. Why would

do you say this is the worst career ever when clearly it's working for you. And now with 2020 vision and hindsight, I totally understand why people were saying that. So let's start, well, first of all, you guys are only 18 months apart, right? Yeah. We're basically Irish twins. Yeah. And who is the old? We were just talking about this actually with a twin researcher about, I asked her about that like the Irish twins, you know, 11, 12 months. So I'm older. And do you feel that sort of more like twins or is it? Not really. We both have our individual personalities, but sometimes people like, oh, you know, that reminds me of Hannah or down on the, when we're walking on the street, someone thinks that like confuses us for the other.

Or sometimes we end up dressing the same by accident. So it's just like having similar wavelengths. And how far apart are you guys in age? two and a half basically and sometimes we dress the same too without talking about who wore better oh my god well definitely when we were younger I feel like our parents are like it's a two for one deal like if I had a play date they were like oh yeah take your sister did you guys have that growing up no but my boys do got three kids like Wilder and Bodie they're two and a half years apart but still that my little boy is all his friends are my older ones friends in a way in a way it's good

because then he grows it more mature and faster I would think yeah yeah he is he does for sure for sure um Hannah you're the but you're the older do you have any recollection of when Miriam was born or do you don't remember that at all I do actually oh but it's kind of hazy so I just remembered it was it was dark so it was kind of evening time and And my parents were running around in a mad scramble. And they dropped me off at a family friend's house who was a stranger to me. So I was crying the whole time. They're like, they'll be right back.

And that was my first memory of her. It was nothing to do with her. It was the trauma of having a sibling. Not knowing who you were being thrown to. Right. Who is this child being brought into the world where I now have to be with some stranger. Right, right.

Do you remember when she came home? No, I don't. So what is your first memory of Marion? Let's see. Well, they're kind of hazy. I can't tell if they're actual memories or just you see the photos and you kind of, you know, it's transposed onto your memory. We used to play a lot, you know, we would, she was like my shadow.

That's what I remember. Yeah. Oh, yeah. Did you guys always get along? We did not. Oh, good. Okay, let's hear about that. We were, go ahead.

Oliver's like, let's just hear right about. What happened? Where did you grow up? We grew up in Rockland County, New York, which is about 45 minutes north of Manhattan. Okay, so you're like New York kids. Yes. Yeah. Suburbia, New York kids. Right.

And would you come into the city a lot? Yeah, a lot, because it was super close. Our dad worked in the city. so we came in all the time probably at least twice a month so tell us about your mom um she was born and raised in Thailand and then moved to Taiwan yeah and give us a little background on your mom and her coming to the states so her story is fascinating her dad was actually a general in chenkaik shucks army and when they lost the war with china they went down to fight communism in the communist triangle, which was Thailand, like Burma and Laos, and that's actually why she was

born and raised there. And then she moved over to Taipei, where she met our dad. And our dad came over to the States to get his PhD. And she came with him once they were married, not speaking the language, not knowing anyone, which I think is incredibly brave. You know, I can't imagine doing that myself. There, I actually recently sent our parents a meme in the group family chat, which was, our parents are 21. Let's move to another country and give our children better opportunities. Us at 21, do you know what I can cook in an air fryer? Right. I would do that so accurate. Yeah. It's so true, isn't it? It's so wild. What was your dad getting his Ph.D.? In computer engineering. Yeah, computer engineering.

Okay. And then did he get his Ph.D.? Yeah. He did. And where did he get, where did he get that from? Where, was it New York? UMass, Amherst. Oh, okay. Oh. And what was mom doing?

Raising her babies. Raising babies. So she enrolled in a bunch of classes at school at UMHs. And on the first day, she said she got a stack of textbooks in a foreign language. And she was just like, I don't know if I can do this. And she was working at Burger King. and the cost of the babysitter costs more than what she was making at Burger King.

So she just quit and took care of me. Yeah. And so you grew up in Boston for a while? No. Then we moved to Westchester. So we were only, I was only in Massachusetts for about two years. And then so Sissy comes along. Now you guys are in Westchester.

And then they started hating each other. Well, no, because I, and then, so let's talk about your mom and food, like, your earliest memories of food because, I mean, clearly this, your dumpling bar is an extension of how you were raised and the food that you were, you know, raised on. I love dumplings so much. I know, I love dumplings, too. So, next time you guys come to New York, come visit. No, I need to. I call them dumps. Don't be offended by that.

I love dumps. It's okay. Yeah, don't worry. one of our social media things on Wednesday is it's hump day dump day and then we say tiger dumpling but one of my earliest memories of food I have a lot so every year our mom used to take a trip by herself or with a friend for a week or two to just reset take a break from you know her crazy family and our dad was a really bad cook so she used to freeze a bunch of dumplings and stay up really late at night hand wrapping them and I just have really fun memories of like walking

down the hall seeing the light in the kitchen on and everything being really quiet while she was doing that and I'd hang with her for a little bit and that's a really nice fun memory I have almost meditative in a way huh yeah it's super meditative yeah that's so cute like mommy in the kitchen making dumplings mom is a great cook our mom is she makes good chicken and dumplings mom's a one pot wonder cooker right so she's a one pot wonder cooker right so she's She like, she like, her, growing up, it was like an instapot, but before the instapot. Like, she just put everything in one pot and, like, she would, like, make things happen. Right.

Nothing would be measured. See in the fridge and they'd be like, oh, I'll take this. And she'd put it in, like, maybe I'll put this in there. That's efficient. I respect that. Less dishes to wash. Yeah. And then, and then, you know, you'd just go and it would be on the stove and you'd be like,

wow, mom, this is pretty good. She's like, I know, I don't know how I did it. I don't know what it is. I don't know what it is. But it's really good, isn't it? That's a skill in itself to not use measurements and just be able to make things taste wonderful. Yeah.

That's like my grandma was like, it's a bit of a family thing. It's the whipping it up and making it taste like. Yeah, but I did cook last night, and I thought I could get away with not measuring salt and pepper. And I was like, yeah, I'm good. And I oversalted it beyond anything. Oh, really?

Yeah. Oh, no. What did you make? I just made like a chicken with some carrots and some cuss-cus and I made this. It was sort of a panko-crusted. Some cuss-cous and tango-cruced with some mozzarella in there. I caramelized some butternut squash. Yeah, you know.

And I was like, hey, babba, the Italian, I got throw some fucking pelt in there. And I was like, in the back of my mind, I'm thinking, I should measure this. I'm like, no, I'm good. I don't know. If you got a salpay on that. Right. My ego got the best. It was Italian egos.

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You know, when I have a dinner party now, it takes hours. It's like pre-prepret the day before. And meanwhile, she's like, like your mom and your grandma. It's like putting things together, whatever's in the fridge and making lots of like stir-bred vegetables and rice and whatever we want. So actually not whatever we want because she also made us eat a lot of vegetables that we did not want to eat. Oh, yeah. That reminds me of every time, okay, I'm traumatized because she used to pan-fried liver, which is I cannot eat that at all.

I love liver. And she would, do you really? Yeah. No, no. No. I love it. I love liver. No, I can't.

She would just like pan fry it and I'd have to sit at the table basically until I finished it. I wish I had a dog that I could slip it underneath the table too. So she'd make you eat liver because it's good. It's good protein, right? It's like an iron. The iron is. You should do a liver dump for homage. Literally my worst nightmare.

My worst nightmare. Oh, my God, a liver dump. so liver dumps you need a nice big liver dumps I do so okay so did you always appreciate her cooking other than of course the the liver's yeah oh yeah she's an amazing cook and she's like quietly savage about it too because you're like oh mom this is the best thing I've ever tasted And she goes, I don't know. It's really good. Wait, how old is your mom?

How old was she when she had you? 29, which was old for our generation. Yeah. I remember thinking that everyone's mom was younger, but I remember in kindergarten, we went to public school and for your birthday, your mom could send some birthday treats for you. And everyone else's mom used to send cupcakes or cake.

And my mom sent in cupcakes and ice cream and everyone's minds were just blown that they were. And I just remember thinking, my mom is the best. Yeah. She's older than everyone, but she's the best. Let's go back. Let's go back.

When you're, when you guys were, kids, yeah. So, like, when you guys were younger, I mean, are there any other siblings?

Us too. Just you too. So you are clearly put and probably in everything together because you're only 18 months. part right yeah so like you played did you play sports dance what was it sports together we played every instrument together every sport team together we went to tennis lessons together Chinese school we literally did everything together I think I think that's why we used to butt heads because we never had real

autonomy it was just like you guys are doing this together yeah yeah yeah so how did that start though I mean did it start off nice and then eventually it's like you need to get out of my hair I you know I can't believe I'm confessing this on a podcast, but I remember one time as kids, I told Mary to put her fingers through like the door hinge and I shut the door hinge. Obviously very painful. Yeah. She's still money for my piggy bank. And then I did it again.

And I remember one of our, I think it was my dad ran over. He's like, why are you doing that? I was like, well, she didn't learn from the first time. She did it again. Yeah. And it was just like, it was like that. And you know what I'm going to do? but now I'm going to cut them off.

Anna? Anna. Yes, we didn't always get along. Yeah, we did not get along. Did that go for you too, Marion, or were you more vying for her attention? It was the same thing where we would buttheads. And, you know, there was a time that we had a blizzard in the suburbia

and it was six feet tall. We built forts and then I just threw a snowball. Like basically like a shot. sheet of ice. Did there a sheet of ice at my face? It wasn't a snowball. It was a sheet of ice. Yeah.

Oh, yeah. You guys were like, you were like, I'm going to take you down. But wait, was it equally loving, meaning like, yes, it was back and forth? Was it real actually like, I just, I don't want to be with you? Like, I just can't stand you. I think it was equally as loving because, you know, the second someone picked on her, I would step in and be like, no one picks on her except for me. Only me.

Like she's my sister. Only I get to pick on her. she was a great protector yeah we were we were staying at her friend's house once and our friend i don't know started picking on mary and mary was crying and we were outside so i just picked up the garden hose and i turned it on and sprayed her in the face until she started crying i was like no one does that anna you sound pretty fierce she is she's a shark shooter is when's your birthday what's your sign i made 10 i'm a torus you're a torus And what about you, Marion?

I'm a Capricorn. Okay. Interesting. And what about your, what about your Chinese zodiac sign? Tiger. Dragon slash rabbit. Oh, it's your year this year. It's my year.

I've been saying that all year. Oh, it is my year. I'm a sheep. Ugh, bad. I'm a dragon, 76. Oh, dragon is supposed to be the best. Yeah, dragons are kind of... The dragon's like the big zodiac of the whole calendar.

Yeah, yeah. That's such bullshit. It's the year of the tiger. It's your year, Hannah. It is. Yeah. So, personality-wise, like, how would you guys describe each other when you were kids? Like, what was the core issue?

And then, you know, what did you need from each other that you didn't really get? Well, I think that it wasn't so much that we didn't... We didn't get. It wasn't something that we didn't get from each other. I think it was this expectation that we would just do everything together all the time from our parents. So I think having a little more autonomy in the sense of like your own identity would have been great. Even though we'd love doing everything together, it's like having that optionality makes a big difference. Right. But I would describe, go ahead, Maher. And I was going to say, Hannah, as an older sibling, it's like usually the older sibling. is like the leader because all the expectations are on the older sibling. I mean, she had to forge her way versus, you know, Hannah will tell you about this as well. But like me, the younger sibling, she, she got yelled at more. Like I, I, the parents were much more lenient on me.

Oh, she wrote my coattails. Did that happen to you guys? I feel like with the eldest sibling, and I have a lot of friends who are eldest siblings, we write about this all the time of like, with your first child, parents are doing everything by the book and they're making sure and they're like very strict about everything. And it's like by the time the second child comes around, they're like, ah, they're not going to die. They'll be fine. Yeah. Yeah. Yeah. Yeah. Yeah. I'm not about me personally, but with my kids, I have three kids. It is that way. I mean, the first one, you don't know what

the hell you're doing. And you're like, okay, I have to do this, have to do that. And then by the third one is like, oh, she's fine. Everything's good. Yeah. Right. Like, it's okay. She's crying in bed all night. Like, she'll put herself. She'll pass by herself. Did you guys, did you guys grow up in a strict household or how was just the everyday life? It was very, very strict. It was strict for me. It wasn't strict for her. I still think for me it was strict as well.

How? How was it strict? Like you weren't able to go do things. Could you roam? Could you be yourself? Could you be creative? It was like, this is how you need to be. Well, actually, no.

I actually think that our parents are pretty contemporary in terms of Asian immigrant parents. You know, they're a lot more modern than some of, our other friend's parents, but for example, I wasn't really allowed to go to junior prom, wasn't really allowed to go to certain parties, which Marian was allowed to later. But, you know, that was for me, I had to argue with my parents about everything. And I remember, for example, after senior year prom, he was like, I want to go to the city on a party bus and there's an after party in the city and it was a whole fight. And then when it was Marion's turn to go to prom, she went to the city and then

they rented a shore house on the beach and I was like, are you kidding me? Do you know what they do? That's bullshit. That's bull shit. Yeah. Oh my God. But after all you're arguing, were you allowed to go on the party bus for senior prom? I mean, did you get your way or no?

Only senior year, but I didn't get my wife's sophomore or junior year. Okay. But you had to argue you to go on the party bus, but your argument worked and you got to go. Yeah. But then Marion, it just didn't even matter. They were like, sure, like call us at one. We'll be at the Jersey Shore. Yeah.

Yeah, it was exactly like that. Oh, so funny. Do you give them shit about it? We're like, how is this possible? It's not even worth arguing about this point, like, onward and upward, but, you know, we still talk about that. I wonder, too, like, growing up, being so close in age, like, what was it like with romantic relationships? Was there any, was there ever any, like, crossover? I mean, not to be presumptuous.

I mean, you know, of, you know, what gender specific you like. But I'm, but like, was there any crossover of? No, never. So one thing I was going to say about Marion is, like, even though we used to butt heads, we were very, very loyal to each other. And we were never competitive with each other. There was, there was this audition we had for a musical instructor who was like very hard to get into.

And then instructor only took Marion and not, me because she's like, you're older, you play another instrument, you play sports, you don't have time to devote to another instrument. And when she accepted Mary, I was like, congratulations, I'm so happy you got in. She goes, well, she's not taking you. I'm not going to her either. And that was it. So we, it's amazing because like, you know, we were jokingly competitive, but we're not actually competitive with each other. That's so nice. At what point did you guys come together and now you're older and it's like, oh, we're not but. heads and we're becoming best friends. You guys seem like you're very close now.

Yeah, we are. We're really close now. It's after she went to college. It was. Yeah. That's similar with Katie and I. Yeah. Oh, yeah. This does make the heart grow fonder. Yeah. Yeah. Yeah. So then you can't. Yeah, go ahead. Go ahead. You know, you get more mature and then I'm home by myself. I'm like, oh, I have no one to hang out with. So it's like all these facets. I'm like, I miss her, want her to come home, and then would just make our mom make us lots and lots of dumb things when she would come home.

Yeah. Or should drive them to college. Now, where did you go to college? I went to Georgetown. And where did you go, Marion? I went to University of Maryland. Oh. So, kind of not far. No, it was about 45 minutes.

I had so much fun going to visit Hannah partying with her friends. Yeah, she's a stalker. the college stalker from high school to college. Okay, so let's talk about how you guys went from J.P. Morgan, you were VP at J.P. Morgan.

Marion, you were an account executive at Burberry. What happened? Like, what was the spark when you guys got together and were like, okay, we're going, we're going to do this? What was the, like, what was that moment for you? We talked about a little bit, but... Yeah, it was just an idea

that we had been kicking around and we thought we'd be fun to start our own business. And we have always been really into food. Actually, when we first opened the restaurant, this guy that used to do a lot of projects with in the undergrad business school, I remember when you said you were going to open a restaurant by the time you're 30, and now you've done it. And I totally did not remember ever saying that.

So it was really nice to get that message from him. So I think it was something that we had always dreamed about. And then we talked about it for two years. and, you know, it was like, shit or get off the pot. We can't keep talking about this. So, like, we either stop talking about it or we'd do something about it. So we decided to do something about it. Were you guys food easy?

I mean, did you love, love food in general, all cuisines, you know, just. Plan trips around meals. Plan your day around meals. Like, we'll be aggressive about food. Yeah. Yeah. We'll travel to a destination for 36 hours just eat good food. But it's gotten to the point where when I travel with Marion, she scares me because we have to go to like 30 destinations to eat.

And I can't do that anymore. That's so great. Yeah. Yeah. I start dreading it, which is terrible. But what was the creative process of figuring out like what it was going to be and what was your dream and what part of that dream has come to fruition or what had, where was it different? Where did it actually end up being different than what you thought it would be? So it started off as an idea of frozen dumplings because we thought,

oh, we can roll this out across the country and then a lot more people can experience our mom's cooking. And one of our friends made a good point of, well, if you don't have a restaurant or a brand, how old people know to come look for you? So my roommate in college, actually, her grandfather helped start Rayos. You know the Italian restaurant? Yeah, of course. Yeah. So here's a little, like, fate.

So she, her grandfather helped start the jarred sauce for Rios. And I was like, oh, we could be like a Rios where we have one location and we develop a following and then we can do a CPG line like what they did. And then we thought, okay, maybe we'll open up a food truck. And we talked to our friend Luke who also went to Georgetown and he started Luke's lobster. And I was talking to him about it. And we both were.

And he was like, I wouldn't go with. the truck for, you know, a numerous amount of reasons. So we thought, okay, we'll do a brick and mortar space. And then another friend who went to college with us started sweet green. And I remember at brunch in New York City, I was like, I have this crazy idea. Just hear me out on it. Listen to the whole idea before you say anything. And I told him, I thought for sure he was like, you have no idea what you're doing. You work in finance. And instead, he said, this is an amazing idea. And you will love the idea of actually creating something with your hands. You know, it's like something that you can see that's very tangible. And so they were actually

launching the first sweet green in New York City. So he's like, you guys have no experience. So Marion quit her job and helps open the first sweet green and nomad over here. Oh, cool. Oh, cool. And so then you got kind of like a good experience, yeah. Understanding. Yeah. Exactly. Hands on experience, the shadow of the mandra, work the salad line. It was such a rewarding experience and interacting with everyone. It was just so amazing. What was one of the most shocking things that you learned that you didn't understand, meaning like, oh my God, I thought I had this down,

but now that I've worked this for a minute with sweet greens, holy shit. Well, one of it was volume. It was their first location in New York, and between their online ordering and in-store, they had such a flood of people come in and consumers, which is so excited for them, but it was just figuring out how exactly to do the workflow and operation. So I think that with all of it said, learning each aspect and just always asking questions

and being a sponge with it. What was the vision? The vision was to have, like, obviously, the frozen, but then when you wanted to open your spot, like what did that look and feel like to you? And is it what you thought it was going to be? So we, the look and feel to it, we wanted people to feel like they were being welcomed into our home

because this recipe, it's so personal. It's our family's recipe. And also, there's nothing more personal or right than food. You're actually putting something that I'm making into your body. So we wanted the feeling to be complete 360 of your coming into our home. So we decorated it like that. that we put on, like, music that we enjoy listening to. And it's incredible.

And still, to be able to walk into a restaurant and actually walk into your dream, it's a really crazy good feeling. Yeah, I would think that that would just be so satisfying. And your mom, so are they all your mom's recipes and how did she feel about handing them over? Not good. Not good.

She didn't. It was relayed getting us home. from college and, like, still having, like, a special piece for us when she brought to us for work. It was, like, her special touch. So she, of course, she didn't use measurement. So when we were trying to open up the first location and not knowing exactly what the measurements were, we had to keep on fine-tuning it. And it was from a New York City small apartment to a restaurant, you know, scaling up the recipe. And that was the whole learning experience as well. And so she came for opening with our dad and at first they're like, okay, we're going to help, you know, help with whatever you guys need and taste test of the dumplings and we got the stamp of approval from them.

Our dad also said it was the worst internship he's ever had because they originally booked a one-way ticket. And I have photos of him just like falling asleep against the wall of the restaurant because he was so tired from like city biking to Home Depot to get stuff. up and they ended up staying for weeks. And now every time they come, they book a return trip for like four days. And they're like, we're only here for four days. And they don't want to get stuck like last time.

They don't want to get stuck working. Yeah. Yeah. So funny. Right. For our first location, after we were finished with construction, we had no idea.

We underestimated how long it would take to set up after because we had no idea what we were doing. So that's when, yeah, our dad was really like being hands on and like, going home depot every other hour to get things for us and help set up. How do you scale up those dumplings? You know what I mean? Like how does that work?

What do you like to know? We can't share that with you. No, I'm just saying, you have such a specific recipe. Always like, I think this is a great idea. He's like, he's like, Kate, we should get in a dumpling business. Well, I think for us, it's still keeping a small batch production. and being able to quality control and be able to test everything out ourselves first

and making sure that it's consistent and training dumpling wrappers ourselves. Yes, yes. And it's very stringent, like even to the direction that the meat is mixed makes a big difference. That's all we can say. That's all we can say.

I'm showing all over your Instagram right now. Maybe because the fat, hmm, you can only go clockwise. I can't tell you I know I'm not asking I'm looking at an Instagram of your of your dump

of the boiling dump oh my gosh doesn't aren't you just don't you just want to just eating look how cute wow awesome you guys I know it's so great it's so cute

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Now, when did you realize that, like, what you went out to create was, like, that people loved it? Like, what was the first stamp outside of your mom and dad? That's a good question. We're like, holy shit. Where you're like, oh, wait, like, we actually created something that, like, what we thought was going to be. People really love it. Well, it's funny because the first day we opened, there was like 500 people and we kept selling out. And it was so, like, the energy was just so chaotic.

because we had no idea what we were doing. So we kept closing down in the restaurant, putting up a sign that said, we will reopen in an hour because we'll re-stock all the dumplings. And it's like we always talk about when someone takes that first bite, and they're like, and they do the head nod. And we're like, yes. You know, that makes us really excited.

Yeah. But I think it's, it's really, the thing that's hard about opening a restaurant is your experience has to be so consistent day in and day out. So we're always just striving for that. Yeah. And the day before opening, we were in the New York Times. And so that also contributed to the flocks of people coming. So we felt super grateful for that.

And just like Hannah said, like guests coming in and giving feedback and compliments. And the best is when there's an NYU student who's like, oh, this reminds me of my mom's dumplings. And that just makes us so, so happy. So someone yesterday just wrote on Instagram that, They cried when they took a first bite because they felt like it was their mom hugging them, which was the nicest compliment everyone's ever written. But that is, I mean, family and food. I mean, that is what created this business for you, you know?

Right, right. And the importance of that, I mean, do you guys talk about that? Is there sort of any mission to inspire people to cook? Black Truffle Agnolotti stuffed with red wine, braze beef? Oh, the Italian accent's coming out. Oh, yeah, yeah, yeah. But can we go back to you using Panko crumbs in Italian cuisine? I've never seen that.

He doesn't know what he's talking about. I do. Trust me, you've got a mix and match. Nothing is uniformed in my life. There's no Panko breadcrumbs in real Italian cooking. You can do Panko with anything. I don't know. Maybe there is. I just, I was in there. No, you make your own breadcrums.

Yeah. No, but I put parsley. I put some seasoning in them. But like, like, I do what I want to do. And this is why I'm unique. I love that. And we do that with our monthly specials. Like right now, our dumpling is a buffalo chicken dumpling.

Ooh. It's really good. Oh, maybe we should do a sibling special. Yeah. What would your dumpling be? Yeah. Oh, my God. I would be a, I love.

I would be a shrimp. Shrimp. I love shrimp. This is, I can't even get over what I'm looking at. I know. Oliver is. So, but family and food, I mean, is there any, I mean, you know, do you feel is your thing just like good food good food good food that's just what it's about or do you have anything

where it's sort of like I mean for me I know it's really important to talk about community and like I have vodka I have a vodka that I love and I do and a big part of that is like how we celebrate with people around us do you know like it's actually a really important thing to cook and celebrate and you know experience like making interesting fun cocktails and how to having that connection. For sure. And I think people, in general, people who go into hospitality, especially in places like New York, you want to create a place where people can come gather and they feel safe and welcome.

And for us, that starts with our team. Like we promote all of our managers from within our team. Everyone who's a manager has started out just as a general team member. So creating that kind of community and opportunities for people to advance. is one of, like, my life's greatest choice. That's so great. And also the hardest part. What is it like working with each other?

Do you guys find yourself fighting again sometimes when you're back? In the beginning. So in the beginning, I feel like, and I'm curious to hear what you guys think. But you know, when you get together with your family, everyone kind of falls back into their family role and dynamic. It's so annoying. And it's like, we're adults now. We're so big. I'm not like that anymore.

I walk away. I do so many walkaways now. Yeah, Ollie's a walk away. I can't deal with it. I'm out. I'm out. Life's too short. Not dealing with a shirt.

But respect. That's a boundary. Yeah. He's like, I'm not delving into this dynamic anymore. I love you all, but I'm out. I've gone to that point too. Yeah.

We were definitely like that when we first started and we had a come to Jesus moment conversation where we were like we would never talk to each other. if this was a regular professional corporate setting. So we have to learn how to separate our sister relationship with our professional relationship. And for the most part, it's been great. Like, we don't argue a lot because we also have each other's best interest in mind. Like our interests and our priorities are very much aligned.

Yeah. And the thing is we know each other inside and now. And so it's like having that loyalty and always knowing that we have each other's back. So like that's the foundation of. it. How many brick and mortars do you guys have? Three. And where are they? And then we the East Village, Nolita, and Upper

West Side. And then we also ship dumplings nationwide with Gold Belly. Oh, Gold Belly. Oh, that's right. Yeah, actually, we should do that. Let's get some gold belly. Oh, my God. I know, but it's, it cannot, I mean, like, it's going to be amazing, but in store, I mean, you can't beat that. You cannot

beat it. I mean, these, the dumplings you get on Gold Bell are so handmade. And it really comes down to how good you are at cooking them. Exactly. So I get frozen dumplings all the time. My daughter loves them, and so does my middle son. I rider does too, but my little ones love the dumplings.

And so I'm always getting and trying to find, like, the best frozen dumplings. But I want to learn how to actually handmake them. So I might have to come over. Yeah. Oh, I actually have. Yeah. We teach dumpling making classes on Zoom with gold billing. So your parents have been answered.

Oh, wow. Yeah. So we ship an entire DIY kit to you that has the filling pre-made with the skins and the sauce and skellion pancakes. And then it's a one-hour class and then you become a dumpling expert. Awesome. Oh, fun. Okay. See?

Did your parent, did your mom get a piece of this business? I mean, did you give her a steak? She must have a point or two. Come on. Yeah. Okay. She does for sure. Thank gosh.

Mom, it's named after her. Yeah. She also thought it was the worst name ever. Do you know what her store name idea was? What? Yeah. Excellent dumpling house. I love that. Do you?

Would you go in? Oh, my God. Excellent dumpling house? You need to make, you need, that needs to be your slogan. Maybe change, the excellent dumpling house. Yeah, the dumplings here are excellent. That's, yeah, that should be your t-shirt. It's so great, excellent dumpling house.

I want to meet your mom. I know, I do too. That can happen too. She sounds great. Now, is your dad an engineer? Did he end up doing things with? Yeah, so he worked at a bunch of different banks and hedge funds, and he wrote Algo trading programs. Okay.

He got me through physics and, yeah, he got me through physics. Like, all the major courses. Perfect. Oh, God. I'm the worst. It's just like, that's like literally. Wilder isn't doing algebra right now. I'm like, don't even come to me.

I have no idea. I barely know how to add without my fingers. You're like, is that an Isosceles triangle? Oh, my God. Yeah. When you have a disagreement, how do you handle it? Do you bring someone in to be like the mediator? Or are you guys pretty good at handling them yourself?

We handle it ourselves. Okay. Now, what is it taught you about each other, running a business together? We have different communication styles, and so you have to communicate in the way that resonates with that person. Just because you're saying something doesn't mean that. And this goes for anybody, whether it's a team member or each other, it's like everyone has different personalities and diagrams and all that stuff. And it's like saying things in a way that will resonate with that person. Right.

They can actually be attuned to. what you're saying. So we, we, along with our GMs, we all took like an Enneagram test just so we could see what drives people, what motivates people, how do you get through to people? And that's been really helpful. But a quick question about starting a business together. Did you have a pre-talk? Like, we're sisters, we're doing this, we're not going to let money, finances, all this

shit get in the way. You know, was there a pre-talk? No, I don't remember. Nothing. Never worried about that. We didn't have like an official conversation like that. I mean, I went from making like no money in fashion. So I was like, oh, anything's better than this.

Right, right, right. Yeah. You basically paid to work in fashion. Yeah. Okay, so pandemic. Let's talk about the pandemic a little bit. You know, when did you open? What year did you open?

2014. So you probably had all the success. Pandemic happens. I know personally, I have a lot of. friends in the restaurant industry, restaurant bar industry, especially in New York, it was so hard and sad for so many people. How was it for you guys? Did you, were you able to maintain with delivering? So we were actually having a record year that year until the pandemic hit. And we actually felt the pandemic hit much earlier than other restaurants because we're an Asian restaurant.

You know, people started leaving really nasty comments, like making up stuff that was definitely very racially motivated, which was pretty disappointing because, you know, racism, terrible. And also, we were all going through this together. So it felt like pretty targeted that they would come after us first. And we actually thought about shutting down and we surveyed all of our team members. And we asked them like, do you guys still want to work or do you not feel safe to come to work anymore? And most people, wanted to work so we're like all right we have to figure out a way to stay open and i would say that march and april and may of 2020 were i have a ton of white hair to show for it a ton of white hair yeah did you feel were you did you feel scared for your you know life i mean did you have those moments where you were like this is actually dangerous for us to be working well we took every precaution to make sure it wasn't dangerous like we really trimmed down the team so that people were really far apart from each other and we had we were actually in taiwan a month before new york shut down and we saw the precautions they were taking and it just felt different when

we were there so when we came back we stopped up we made sure we had plastic gloves and masks and sanitizer and sanitizing spray because in Taiwan they were really regulating and curtailing how much of that you could buy. So we were like, oh, we should get ahead of it in case we are not able to order this stuff because then we wouldn't be able to keep our team safe. Right.

And all the hate stuff, was that just comments on like Yelp and all of these sort of sites. Yep, Google in person. I remember I was walking to the Nolita store one morning at 1030 and this guy was like really accosted me from across the street. And I started yelling back at him. And then I realized he was kind of mentally enhanced. So I just ran for it.

But then from that point on, we actually bought pepper sprays for our dumpling wrappers who are, you know, they're a little older. They're immigrants. They don't really speak English that well. And they were scared to get on the subway. Wow. It was so terrible. Crazy. It is.

It's still terrible. I wonder in moments like that, like in your restaurant, did you find with the pandemic, with racially motivated aggression, like do you find that it brings you guys closer? Like, did it bring the team closer? Absolutely. Yeah. We started doing community meals to be frontline workers,

and it just gave everyone a new sense of purpose. like they're like we need to come into work we need to help the communities and it really really brought everyone closer that's so great what about growing up you know just just race in your life and growing up and your parents and you know does that something you experienced as kids and did your parents prepare you for that it's not so much they prepared but there's like distinct, I guess, core memories that you kind of have as kids, I feel like at least for me growing up,

I didn't experience much racism unless we left where we grew up. Because where we grew up, you know all the same people from kindergarten to basically fifth grade. So there's not a lot of new people. But for sure, I remember one time we were at the supermarket

and my mom was talking to the cashier and the cashier started making fun of her accent. And I was so angry. because like our mom speaks eight languages and here's this one woman making fun of the fact that her English has an accent and I asked my mom's like are you angry that woman was making fun of you and she said no the whole point of language is for her to understand me she understood me right like it wasn't perfect but she understood me so you got to you still have to speak up even if it's not perfect one distinct memory I had was our our lunches for elementary school they were definitely

different than other classmates so I mean, at least in the early years. Yeah, early years, different, but at this, some... Fried rice. Some students would make comments of it, but, of course, I was just, you know, happily eating my food, but also wanting lunchefuls at the same time. Right. I would have been, as a little girl, I would have been like, please, Marion, can I

have your lunch? No, everybody would make fun of it. Oh, really? I remember, yes. One time I brought in fried rice and they're like, ew, you got peas for lunch. There are peas in your rice. Oh, my God. And I wanted to die.

Yeah. I wanted to die. I guess it's also like, well, I guess maybe New York is different than, than West Coast. You know, like for me, yeah, like for us. There's more Asian people in the West. There are more Asian people on the West Coast. Yeah. I mean, I don't know.

I actually don't know what that statistic is, but it feels like it. I mean, right? We're closer. Well, it's also San Francisco's where major, major. happened during the gold rush. Yeah. That's right.

Oh, yeah. So maybe that's true. We have like a much stronger connection to, to, and all Asian foods. I'm actually in the process right now with our daughter who, because my partner's half Japanese. So Ronnie, like we're,

I want her to have more culture because she doesn't, Danny didn't really grow up with it, you know? It's like he, Well, you grew up with your grandma and your grandpa, her food was on another level. But I won't give anything for Alice's recipes and they don't, and your mom doesn't have them, does she? They're somewhere. Yeah. She has them or she won't share them.

They're somewhere. I think they're hidden. Yeah. Well, no, she wrote down. Yeah. But she wrote down a bunch of recipes. Yeah. And it was not.

Oh, that's such a good idea. We've been trying to do that too. still your mom will write them down yeah she won't write them down well then how are you getting the recipe right I mean you're just taking guesses or your mom goes in there and does it she gives us the ingredients

and then she comes in and she taste testes it and tweaks it for us yeah so cute mommy oh my god maybe we should have a family zoom but it's also amazing how coveted recipes are yeah I mean just generally across cuisine Like old school handed down recipes That's why when I look at some people's like

Like I remember when I got the Magnolia Bakery Cookbook And I went to go do the buttercream I'm like no They're lying Yeah This is not their fucking butter All the time

We have this conversation all the time When restaurants publish their restaurants They're leaving out very specific things Of course Because like I can follow them recipe, right? And I'm like, this is not remotely the same dish I've had in a restaurant. It's, they always

leave something out. Because otherwise, why would you come to the restaurant? I have this thing where I try to get salad dressings, because I think salad dressings are really hard to, like, there's certain salad dressings I love so much and to try to like recreate them is actually really hard.

What's your favorite salad dressing? I mean, it sounds really stupid, but it's, um, my favorite is La Scala. In a... Oh, I don't know it. The L.A. La Scala has a salad dressing that is literally like my favorite salad dressing.

It's basically... It's like oil and vinegar. It's like oil and vinegar. I'm not. I know, but it's... There is something... I've tried so hard to figure out what it is. It's got to be the sugar component.

And by the way, the consistency is amazing. Meaning every one you have tastes exactly the same. It's insane. We're going to need it. come to La Scala and do some due diligence. Yeah, we got to go on the L.A. food tour the next time. By the way, what are you guys? What's your favorite cuisine?

I know you probably love them all, but like, do you have everything. Everything. Okay, I think top three are Taiwanese, Italian, and then it's a toss-up between Thai and Japanese. Okay. Oh. Yeah. We'd agree. I think I'm

with you. Yeah. Really? I think it's Italian. you know, because I just It's just the best. Yeah. Panko crumbs and all, you know. Hey, just try it, try a panco dumplings. Do you what happens. You guys will.

Oliver's Panko dumpling. Oliver's panco dumpling. Panko liver dumpling. Oh my God. We'll stick to the shrimp. I know, yeah. But so I think Italian and then I'm with you, it's always Thai in Japanese. It's like, yeah.

Oh, Thai. Love Thai food. The spice. It's too much for me. Oh, really? Yeah, when it gets real, real hot. Oh, I love it. I'm addicted to the heat.

Oh, that's my favorite. Oh, that's one of our memories from a kid. We were in Thailand, and we had these spiciest tam yum soup we've ever had. And it was so spicy that I fed a spoonful to Marion to kind of, like, you know, torture her. And it was so hot that she was like, oh, it's so good. I need more. And it was like this whole, like, yeah. Nacidity.

It's so addictive. Yeah. When are you going to open a dump store in L.A.? Soon. You are? Hopefully. Well, we want to open a few more locations in New York before we start exploring other cities. All right, fine.

I had the money for you and everything. I was ready to back the whole operation. Oh, yeah. Okay, guys. Let's do our speed round. Okay. Well, let's do this one last question. So what are you looking forward to now?

Oh, so many things. I'm looking forward. to continue to develop our team and expand our locations. Great. Picking back in on that, growing our frozen dumpling business. Yeah.

Oh. Okay. One word to describe each other. Fierce. Okay, so Marion. Oh, say your name before. Oh, okay. I would describe Hannah as fierce.

I would describe Marion as easygoing. cute i could have told you guys that by this spending this hour with you okay one word to describe your business relationship familial marianne and i'm saying loyal who's boss here i already know the answer to this i'm so offended already i know but you see i didn't even say your name you knew i knew it was you Okay. But I'm also older.

Who's the most creative cook? I think Marion is. And who's the most reliable cook? Reliable. Ooh. That's a hard one. Yeah, both of us. Actually, expanding on that creative cook, like, how do you come up with some of your concepts?

Is it both, is it just you guys saying, ooh, let's do this? Yeah. it's between that what we enjoy eating and like you're saying like it's about community so the hospitality industry is like working with their friends and like restaurants you enjoy yeah right travel yeah who's who is the more adventurous hmm probably marian by a little bit yeah yeah i mean if you're the one who leads to like 30 different places when you're going on a food trip yeah What is something recently that has brought you two closer together? I would say a lot of therapy.

Individual therapy. Oh, good. It's like becoming way more self-aware. Yeah, love that. I agree. And also on a more casual note, we both got pandemic puppies. So that's been really fun. Oh, cute.

Okay, what is your favorite thing? thing your mom makes. If you had a desert island thing to take with you that your mom cooks, what would it be? Besides dumplings, of course. Yeah. Okay, I think I would

pick, can I pick two things? Sure. It's not. It's a desert island. Okay, so one of them is a steam Thai fish, which has a lot of cilantro and herbs and fish sauce and lime on it and bird-eyed chili

pepper, so it's like spicy and sour. And then she makes this really good noodle soup that's a bone broth with tomato eggs and sauteed meat with lettuce and cilantro and tamarine and tamarine yeah yeah i gotta get it i gotta go that sounds like i want can mom make that and send it through gold belly yeah geez that sounds so good yeah uh what about you marian i was going to go if i had to pick one thing it would be the the second noodle soup that Hannah brought up. Oh, I need that recipe.

Will she hand that over? For sure not. Oh. Okay, so first celebrity crush. Oh, my gosh. This is so embarrassing. Yeah, this is so embarrassing. I'll go with mine first.

Okay. So this is back in the day of like Backstreet Boys. My first celebrity crush was Aaron Carter. Wow. So Nick Carter's younger brother. Yeah. Yeah, yeah. Why was Joey McIntyre?

Oh, cute. Okay, mine was Devin Sauer. Oh, yeah. Oh, that's a good one. That's such a throwback. He was hot back in the day. He really was. Okay, you want to ask the last one?

Yeah, so last question we asked to every sibling on this show. Okay. Two-part question. If there's something that you would love to emulate from your sister, something that they have that would make your love, life a little bit better. And on the flip side of that, what is something you would like to alleviate

from your sister? Something you would take away that would make their life. To make their life a little bit easier. Easier, better, moves more smoothly. Oh, this is a really good question. Do people start crying when they answer this question? Sometimes, yeah. Yeah, I could see it. I could imagine that.

Mary, you go first. She's like, I'm going to cry. You go first. I am the crier of the family. but I will not cry. So one thing I would take away from Hannah that I admire really is her confidence and boldness in whatever she does.

And what would you alleviate from her? Allegiate? That would sort of, you think would sort of give her some, you know, peace. Yeah. Well, I think that her sense of protection of making sure I'm okay or like stressing about

if something's going to go wrong I think that that would help alleviate some stress yeah which is like from a lifetime of our parents being like you got to watch out for your sister you got to take care for your sister I'm right people an older sibling younger sibling dynamic

so with Marion I think what I would emulate is her just like her positive, carefree outlook. You know, the world is her oyster. That's how I summarize it. And the way I describe it is she's God's favorite all the time, which is an amazing way to approach life, right? And I think to take away, I don't think there's...

Oh, yeah, yeah. You're God's favorite. Not moms, but God. I don't think there's anything that Marianne needs to be taken away. like anything that has to be taken away. Wow. Yeah. So you feel that she's really balanced and...

Well, Marin, what would you take away from yourself? If you were like, I wish I could just take this like this and throw it away in the garbage. Hmm. Such deep reflection. Yeah. She's like, nothing. I'm perfect. Yeah.

She's like, I'm perfect. Do you hear that? I'm not. I think sometimes, like, you know, the whole easy-going situation, it's like, looking out and thinking deeper into like making sure that you have all the necessary resources or like have an emergency bag in your car you know like thinking of all these things ahead times like not everything's going to be positive and great I think but why prepare yeah you're right you're perfect it's like why who needs an emergency bag when there's never going to be an

emergency exactly don't worry have an emergency back okay good you guys thank you so much for spending the time talking to us. Thank you so much for having us. I cannot wait to eat your food. Cannot wait. Sibling Revelry is executive produced by Kate Hudson and Oliver Hudson. Producer is Allison Bresden. Editor is Josh Windish. Music by Mark Hudson, aka Uncle Mark. If you want to show us some love, rate the show and leave us a review. This show is powered by Simplecast. Gia Judice. Welcome to Casual Chaos, where I share my story. This week, I'm sitting down with Vanderpump Rural Star, Sheena Shea. I don't really talk to either of them, if I'm being honest. There will be an occasional text, one way or the other, from me to Ariana, maybe a happy

birthday from Ariana to me. I think the last time I talked to Tom, it was like, congrats on America's Got Talent. This is a combo you don't want to miss. Listen to Casual Chaos on the Iheart radio app, Apple Podcasts, or wherever you get your podcasts. Hey guys, it's Stephanie Beatriz and Melissa Fumero, and this is More Better. We are jumping right in and ready to hear from you. Your thoughts, your questions, your feelings about socks with sandals. And we're ready to share some possibly questionable advice and hot takes. God, that sucks so hard, though. I'm so sorry.

Can you out petty them? Can you match their pettiness for funsies? Yeah. All the things. Because aren't we all trying to get a little more better? Listen to more better on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. When your car is making a strange noise, no matter what it is, you can't just pretend it's not happening. That's an interesting sound. It's like your mental health.

If you're struggling and feeling overwhelmed, it's important to do something about it. It can be as simple as talking to someone or just taking a deep, calming breath to ground yourself. Because once you start to address the problem, you can go so much further. Mental Health Institute and the Ad Council have resources available for you at loveyourmind today.org. This is an iHeart podcast.