
French: 
I'll take a soy Chai,
like a medium.
Got it.
Word to the funky bird.
I have to be honest.
I've never,
this is pretty
hilarious right now.
Okay, you ever
get chilly?
I know we're we're
talking some serious
cool weather going
on right now.
Sometimes!
Oh my God.
Oh man.
Chai.
Chai.
Yo, what's up y'all?
My name is
Tarik Abdullah.
I'm a Seattle Pop-up
chef and leather maker.
I was born and raised
here in Seattle, and when
it comes to kitchens,
I've seen them all.
Fast food, fine dining,
street food, you name it.
As a chef,
I don't get out much.
In fact, when it comes
to my home state,
I've barely scratched
the surface.
Come with me as I take
you on a journey, a
culinary journey through
the State of Washington.
Man, that is bad ass,
bro.
Seriously.

English: 
I'll take a soy Chai,
like a medium.
Got it.
Word to the funky bird.
I have to be honest.
I've never,
this is pretty
hilarious right now.
Okay, you ever
get chilly?
I know we're we're
talking some serious
cool weather going
on right now.
Sometimes!
Oh my God.
Oh man.
Chai.
Chai.
Yo, what's up y'all?
My name is
Tarik Abdullah.
I'm a Seattle Pop-up
chef and leather maker.
I was born and raised
here in Seattle, and when
it comes to kitchens,
I've seen them all.
Fast food, fine dining,
street food, you name it.
As a chef,
I don't get out much.
In fact, when it comes
to my home state,
I've barely scratched
the surface.
Come with me as I take
you on a journey, a
culinary journey through
the State of Washington.
Man, that is bad ass,
bro.
Seriously.

English: 
For the white caps
of the sailors' sea.
Oh man, look at the size
of those things.
That's good eating today.
To the slopes of
Mount Rainier.
Can I get a toast on chef
right from the mountains.
I'm gonna get out of my
comfort zone to explore
every flavor that
Washington has to offer.
Mm.
What?
That was the best meal
that I have ever had.
First though,
I'm gonna give you
a quick tour of Seattle,
my city,
through four foods
that come to define it.
These are Seattle's
classic.
Yo, welcome to my home,
y'all.
What is considered to you
a classic Seattle
dish man?
A classic Seattle
dish would be salmon.
You can't really do
food in Seattle
without salmon.
Salmon, salmon, salmon.
Salmon for sure.
Dick's.
Which burger?
Special or deluxe?
Special.
You can't go wrong
with Dick's.
You can't go wrong
with Dick's Drive-In.
Right?
Cappuccinos,
lattes, all that.

French: 
For the white caps
of the sailors' sea.
Oh man, look at the size
of those things.
That's good eating today.
To the slopes of
Mount Rainier.
Can I get a toast on chef
right from the mountains.
I'm gonna get out of my
comfort zone to explore
every flavor that
Washington has to offer.
Mm.
What?
That was the best meal
that I have ever had.
First though,
I'm gonna give you
a quick tour of Seattle,
my city,
through four foods
that come to define it.
These are Seattle's
classic.
Yo, welcome to my home,
y'all.
What is considered to you
a classic Seattle
dish man?
A classic Seattle
dish would be salmon.
You can't really do
food in Seattle
without salmon.
Salmon, salmon, salmon.
Salmon for sure.
Dick's.
Which burger?
Special or deluxe?
Special.
You can't go wrong
with Dick's.
You can't go wrong
with Dick's Drive-In.
Right?
Cappuccinos,
lattes, all that.

English: 
I would say even
like chowder.
Clam chowder at Ivar's.
Be down here drunk at
1:00 in the morning.
Go to Ivar's.
Man, you'll get, so
Iver's cajun fish and
chips.
Iver's, guys.
I'm starting my tour
on the north shore of
Lake Union.
Of course,
Seattle's known for
its seafood and there
are a million different
ways to prepare it.
But nothing beats classic
fish and chips and
bar none, the best place
to get that is Ivar's.
Now I'm not sure how
old Ivar's is but
I know as a kid, I used
to come here a lot.
I'm pretty excited today.
I'm about to
enjoy ourselves
a salmon basket.
So let's go in here and
get some food.
Let's talk about
some food.
Let's eat some food.
You ready to
eat some food?
Great!
This is pretty
interesting cuz I
went to Ivar's when
I was a kid, you know?
So where's home?
Here, I'm from here.
So what do you remember
as your first-
Oh, man.
Ivar memory.
Oh, man, that's my God.
I feel like an old
man right now.
We are old man buddy.

French: 
I would say even
like chowder.
Clam chowder at Ivar's.
Be down here drunk at
1:00 in the morning.
Go to Ivar's.
Man, you'll get, so
Iver's cajun fish and
chips.
Iver's, guys.
I'm starting my tour
on the north shore of
Lake Union.
Of course,
Seattle's known for
its seafood and there
are a million different
ways to prepare it.
But nothing beats classic
fish and chips and
bar none, the best place
to get that is Ivar's.
Now I'm not sure how
old Ivar's is but
I know as a kid, I used
to come here a lot.
I'm pretty excited today.
I'm about to
enjoy ourselves
a salmon basket.
So let's go in here and
get some food.
Let's talk about
some food.
Let's eat some food.
You ready to
eat some food?
Great!
This is pretty
interesting cuz I
went to Ivar's when
I was a kid, you know?
So where's home?
Here, I'm from here.
So what do you remember
as your first-
Oh, man.
Ivar memory.
Oh, man, that's my God.
I feel like an old
man right now.
We are old man buddy.

French: 
Welcome to the Salmon
House fish bar.
Ivar bought this place.
There was an old
seater shake mill here
in 1966 and he open up
this location in 1969.
We'll serve 2,000 people
here at the fish bar even
on a crummy rainy
day like today
Like today?
Why not?
Bill Gates is a regular,
Gary Locke,
former Governor,
lots of people from
the neighborhood.
The local celebs?
Yeah
Yeah.
Everything that we serve
was cut and battered or
breaded fresh
this morning.
So you've eaten here,
what's your favorite?
I can either go salmon or
I can go the white fish.
It's all good to me.
You'll be able
to cook and
cut your own
Oh man.
And batter it fresh.
Oh yeah.
There will be
nobody to blame if
it doesn't
come out right.
I'm ready.
My knives are sharp.
I'm ready to go.
If you look at
the top up here,
you'll see that for
rookies,
we've identified what all
the different orders are.
Okay.
So
Lourdes will call out an
order here and Mario will
stack it up and as
they stack those boats.

English: 
Welcome to the Salmon
House fish bar.
Ivar bought this place.
There was an old
seater shake mill here
in 1966 and he open up
this location in 1969.
We'll serve 2,000 people
here at the fish bar even
on a crummy rainy
day like today
Like today?
Why not?
Bill Gates is a regular,
Gary Locke,
former Governor,
lots of people from
the neighborhood.
The local celebs?
Yeah
Yeah.
Everything that we serve
was cut and battered or
breaded fresh
this morning.
So you've eaten here,
what's your favorite?
I can either go salmon or
I can go the white fish.
It's all good to me.
You'll be able
to cook and
cut your own
Oh man.
And batter it fresh.
Oh yeah.
There will be
nobody to blame if
it doesn't
come out right.
I'm ready.
My knives are sharp.
I'm ready to go.
If you look at
the top up here,
you'll see that for
rookies,
we've identified what all
the different orders are.
Okay.
So
Lourdes will call out an
order here and Mario will
stack it up and as
they stack those boats.

French: 
The direction and
color and orientation of
the boat indicates to the
cook what the order is.
I need a bread
bowl please.
I need a large Cajun and
a three piece Cajun.
Thank you.
So we'll do a boat for
you but
what's your boat
gonna have in it.
Whatever you gonna put in
there, how about that.
Oh come on buddy.
Okay salmon then.
Here we go.
Salmon,
T spell your name there.
There we go.
I will put that up on
the boat list.
All right.
So
Mario remembers
what that is.
Yeah, that's right.
I'm in the wall of
fame right now.
Wow.
This is what happens
This is what
happens when you put
me in the kitchen.
What am I gonna do?
I'm gonna actually work,
cuz I like to work.
My french fries
is burning.
All right.
What?
My french fries
are burning.
What?
Come on now.
You see what I'm doing?
I'm shaking them right?
Then, shaking them.
That's how you gotta do.
You gotta get
that grease off.
Thanks, bang bang.
There we go.
There we go.
Oh yes ma'am.
Yes ma'am.
Yes.
Hold on, hold on.
Right here.
There we go.
That's look.
There's your order
right there.
That is definitely
important.

English: 
The direction and
color and orientation of
the boat indicates to the
cook what the order is.
I need a bread
bowl please.
I need a large Cajun and
a three piece Cajun.
Thank you.
So we'll do a boat for
you but
what's your boat
gonna have in it.
Whatever you gonna put in
there, how about that.
Oh come on buddy.
Okay salmon then.
Here we go.
Salmon,
T spell your name there.
There we go.
I will put that up on
the boat list.
All right.
So
Mario remembers
what that is.
Yeah, that's right.
I'm in the wall of
fame right now.
Wow.
This is what happens
This is what
happens when you put
me in the kitchen.
What am I gonna do?
I'm gonna actually work,
cuz I like to work.
My french fries
is burning.
All right.
What?
My french fries
are burning.
What?
Come on now.
You see what I'm doing?
I'm shaking them right?
Then, shaking them.
That's how you gotta do.
You gotta get
that grease off.
Thanks, bang bang.
There we go.
There we go.
Oh yes ma'am.
Yes ma'am.
Yes.
Hold on, hold on.
Right here.
There we go.
That's look.
There's your order
right there.
That is definitely
important.

English: 
So, if you
grab your tray,
we'll take them into
the dining room.
How about this,
why are you working?
And you should let,
look at these
service skills girl.
Oh wow!
Look at that, Yeah!
Bringing in that
fast food girl.
Walk this way sir.
All ready.
You ready for
a good lunch?
I'm actually
a little hungry.
Hmm.
Yeah.
Yeah that's good.
So you couldn't wait for
me, huh?
Sorry.
Thank you sir.
Oh, you're very welcome.
Cheers.
Seattle, man, fish and
chips, clearly.
We've got red, wild
Alaskan salmon chowder
and our famous Pugent
Sound white clam chowder.
Do you have a preference?
I like this one
right here.
So, the salmon that's
in here is coming from
a tribe up on
the Yukon River.
Way up in Central Alaska
called The Quipox.

French: 
So, if you
grab your tray,
we'll take them into
the dining room.
How about this,
why are you working?
And you should let,
look at these
service skills girl.
Oh wow!
Look at that, Yeah!
Bringing in that
fast food girl.
Walk this way sir.
All ready.
You ready for
a good lunch?
I'm actually
a little hungry.
Hmm.
Yeah.
Yeah that's good.
So you couldn't wait for
me, huh?
Sorry.
Thank you sir.
Oh, you're very welcome.
Cheers.
Seattle, man, fish and
chips, clearly.
We've got red, wild
Alaskan salmon chowder
and our famous Pugent
Sound white clam chowder.
Do you have a preference?
I like this one
right here.
So, the salmon that's
in here is coming from
a tribe up on
the Yukon River.
Way up in Central Alaska
called The Quipox.

French: 
Fast food.
Well, we made
it with love.
Exactly, exactly, yep.
That's what make
it really special.
Miss Lourdes.
I got one more thing for
you sir.
Thank you.
So last year was our 75th
anniversary in business.
And we produced
a cookbook,
we'd like to
give you this.
I'm gonna use it.
Thanks for
coming to visit us, sir.
Appreciate it.
Thank you, man.
Man, that was awesome,
bro.
Just ate a piece of
history with Bob,
the president of Ivar's.
That was awesome.
Thanks, Ivar's.
Appreciate it.
The whole world knows
Seattle is a coffee town.
It's the home of
Starbucks, and
where America's coffee
craze got its start.
Funny enough, I'm one of
the few Seattle natives
who don't actually
drink coffee.
I'm about to head to
Victrola Coffee Roasters
and learn from
the best of the best
why Seattle loves coffee.
It's time to find out.

English: 
Fast food.
Well, we made
it with love.
Exactly, exactly, yep.
That's what make
it really special.
Miss Lourdes.
I got one more thing for
you sir.
Thank you.
So last year was our 75th
anniversary in business.
And we produced
a cookbook,
we'd like to
give you this.
I'm gonna use it.
Thanks for
coming to visit us, sir.
Appreciate it.
Thank you, man.
Man, that was awesome,
bro.
Just ate a piece of
history with Bob,
the president of Ivar's.
That was awesome.
Thanks, Ivar's.
Appreciate it.
The whole world knows
Seattle is a coffee town.
It's the home of
Starbucks, and
where America's coffee
craze got its start.
Funny enough, I'm one of
the few Seattle natives
who don't actually
drink coffee.
I'm about to head to
Victrola Coffee Roasters
and learn from
the best of the best
why Seattle loves coffee.
It's time to find out.

English: 
All right, so we're here
in the cupping room.
Yes.
And I hear you're about
to make me a believer.
I am.
We're gonna get into to
actually assesing
these coffees.
We're gonna pick up
each one of these cups.
Gonna give it
a little shake,
bring it up to your nose
and give it a smell.
And it really helps if
you open up your mouth
as you're smelling it.
It opens up your
olfactory receptors, and
you get a little bit
more out of that coffee.
Yeah, it's crazy.
So, the reason
that there's three
cups here is so
that we can check for
consistency across
the coffees.
That first cup might
smell light coffee.
Yeah!
That second cup is gonna
smell more like
something specific.
So, you're gonna
get a little
bit more every time you
smell the same coffee.
Whoa, that's a trip.
Oh that's, that's weird.
The next step is
pouring waters on top
of these coffees.
So you'll notice with
these coffees that as
soon as this
water is poured,
it almost forms
a crust right on top.
We wanna get
rid of those.
All right.
So
you're gonna take
two spoons, so
grab that second
spoon there.
Mm-hm.
Put them together and
we're gonna use
the scissor method.

French: 
All right, so we're here
in the cupping room.
Yes.
And I hear you're about
to make me a believer.
I am.
We're gonna get into to
actually assesing
these coffees.
We're gonna pick up
each one of these cups.
Gonna give it
a little shake,
bring it up to your nose
and give it a smell.
And it really helps if
you open up your mouth
as you're smelling it.
It opens up your
olfactory receptors, and
you get a little bit
more out of that coffee.
Yeah, it's crazy.
So, the reason
that there's three
cups here is so
that we can check for
consistency across
the coffees.
That first cup might
smell light coffee.
Yeah!
That second cup is gonna
smell more like
something specific.
So, you're gonna
get a little
bit more every time you
smell the same coffee.
Whoa, that's a trip.
Oh that's, that's weird.
The next step is
pouring waters on top
of these coffees.
So you'll notice with
these coffees that as
soon as this
water is poured,
it almost forms
a crust right on top.
We wanna get
rid of those.
All right.
So
you're gonna take
two spoons, so
grab that second
spoon there.
Mm-hm.
Put them together and
we're gonna use
the scissor method.

English: 
So we're gonna start on
the opposite side, we're
gonna go about halfway
down and we're just gonna
pull them towards us
around the ridge.
Pull it out,
drop them in and
Wow.
Look at you.
Nice.
You cool guy, you.
Let's just drink.
I'm just checking for
temperature.
Okay.
They're cool enough.
Man, your sip
game is serious.
Boy, that was
upside down man.
We gotta get this guy
up in the noodle shop.
He'll outdrink everybody.
You wanna learn
how to do that?
No bro.
You have to.
It's cool.
Okay so, what?
I'm gonna go like this so
much.
You're gonna take
half a bowl there and
you really wanna make
that noise that I made.
You want it to
aerate across your
entire tongue.
That's right.
So that you're getting
the full experience
of that coffee.
So just go ahead and
bring it out.
Feel your lungs
behind it.
Suck it in.
If you choke, it's okay.
I do it every day.

French: 
So we're gonna start on
the opposite side, we're
gonna go about halfway
down and we're just gonna
pull them towards us
around the ridge.
Pull it out,
drop them in and
Wow.
Look at you.
Nice.
You cool guy, you.
Let's just drink.
I'm just checking for
temperature.
Okay.
They're cool enough.
Man, your sip
game is serious.
Boy, that was
upside down man.
We gotta get this guy
up in the noodle shop.
He'll outdrink everybody.
You wanna learn
how to do that?
No bro.
You have to.
It's cool.
Okay so, what?
I'm gonna go like this so
much.
You're gonna take
half a bowl there and
you really wanna make
that noise that I made.
You want it to
aerate across your
entire tongue.
That's right.
So that you're getting
the full experience
of that coffee.
So just go ahead and
bring it out.
Feel your lungs
behind it.
Suck it in.
If you choke, it's okay.
I do it every day.

English: 
Well, that's
actually fast.
Okay, so right now
definitely out of all,
this is my favorite one.
Definitely my
favorite one.
Nice.
That's my
favorite one as well so
you win today.
So
I win, I win,
I win, I win today.
So I've got
a surprise for you.
Oh man.
Surprises.
All right.
Hope it's not a big
birthday cake.
We're gonna pour
some latte art.
Aw man.
I'm about to make
a giant size foam key.
Here we go.
Yeah let's do it.
Now this is where
it gets all tricky.
I'm trying to watch
how this is done,
go ahead brother man.
So you're pouring,
swirling.
Man, good God almighty.
Okay, all right,
going for it.
You can do it right?
Of course I can do it.
I've got milk
swagger man.
Oh man, here we go.
So you're gonna up about
four inches above,
pour it right
in the center.
Pour a little bit
faster than that.
Now you're gonna drop
it down to the level of

French: 
Well, that's
actually fast.
Okay, so right now
definitely out of all,
this is my favorite one.
Definitely my
favorite one.
Nice.
That's my
favorite one as well so
you win today.
So
I win, I win,
I win, I win today.
So I've got
a surprise for you.
Oh man.
Surprises.
All right.
Hope it's not a big
birthday cake.
We're gonna pour
some latte art.
Aw man.
I'm about to make
a giant size foam key.
Here we go.
Yeah let's do it.
Now this is where
it gets all tricky.
I'm trying to watch
how this is done,
go ahead brother man.
So you're pouring,
swirling.
Man, good God almighty.
Okay, all right,
going for it.
You can do it right?
Of course I can do it.
I've got milk
swagger man.
Oh man, here we go.
So you're gonna up about
four inches above,
pour it right
in the center.
Pour a little bit
faster than that.
Now you're gonna drop
it down to the level of

English: 
the cup and then
start pouring faster.
More, more, more, more,
more, more, more, more,
more.
Oh, look at that.
I tried
Huh.
Cheers to coffee
art there brother.
Okay you know what?
I gotta be honest
with you man.
I think you did it.
I think you made
me a believer.
To believers.
Yeah.
To believers.
Just like coffee,
there's another food that
dominates every street
corner, Teriyaki.
Most people don't
know this but
Seattle's arguably where
Teriyaki was invented.
This is Seattle's food
like cheese steaks are to
Philly or
pizza is to New York.
We've got the best
Teriyaki in the world.
So I'm going to
Nasai Teriyaki in
the University District
to check out
what many say is
the best in the city.
And the key to Teriyaki
is three elements.
Good, fast and cheap.
Hello, hello,
hello, hello.

French: 
the cup and then
start pouring faster.
More, more, more, more,
more, more, more, more,
more.
Oh, look at that.
I tried
Huh.
Cheers to coffee
art there brother.
Okay you know what?
I gotta be honest
with you man.
I think you did it.
I think you made
me a believer.
To believers.
Yeah.
To believers.
Just like coffee,
there's another food that
dominates every street
corner, Teriyaki.
Most people don't
know this but
Seattle's arguably where
Teriyaki was invented.
This is Seattle's food
like cheese steaks are to
Philly or
pizza is to New York.
We've got the best
Teriyaki in the world.
So I'm going to
Nasai Teriyaki in
the University District
to check out
what many say is
the best in the city.
And the key to Teriyaki
is three elements.
Good, fast and cheap.
Hello, hello,
hello, hello.

English: 
I think we're
gonna go with
two chicken teriyakis.
Okay sure.
And two beef teriyakis.
Okay, all right.
To go yes.
I see your teriyaki is
the best in Seattle,
looking forward
to trying that.
Yeah.
Yeah.
It's funny being
up on the Ave.
The Ave is definitely,
has a lot of history.
The ever changing
of businesses,
the quote unquote Ave
Rats, the homeless kids
that pretty much roam
the streets of the Ave.
Yo yo yo yo.
Yo, what's up?
What's up, man?
What's going on, man?
What's up, bro?
I'm tired man.
You guys want some grub?
Are y'all hungry?
Always.
Check it, I got
chicken teriyaki and
I got beef teriyaki.
Beef for this guy.
Thank you, guys.
This is awesome.
Of course, man.
How about you?
Can I have a spot to chop
it up with y'all, man?
Anyone sit on
a skateboard?
Yeah, I used to have
a longboard, man.
All right, we got some
chicken teriyaki here.
My man got the beef.

French: 
I think we're
gonna go with
two chicken teriyakis.
Okay sure.
And two beef teriyakis.
Okay, all right.
To go yes.
I see your teriyaki is
the best in Seattle,
looking forward
to trying that.
Yeah.
Yeah.
It's funny being
up on the Ave.
The Ave is definitely,
has a lot of history.
The ever changing
of businesses,
the quote unquote Ave
Rats, the homeless kids
that pretty much roam
the streets of the Ave.
Yo yo yo yo.
Yo, what's up?
What's up, man?
What's going on, man?
What's up, bro?
I'm tired man.
You guys want some grub?
Are y'all hungry?
Always.
Check it, I got
chicken teriyaki and
I got beef teriyaki.
Beef for this guy.
Thank you, guys.
This is awesome.
Of course, man.
How about you?
Can I have a spot to chop
it up with y'all, man?
Anyone sit on
a skateboard?
Yeah, I used to have
a longboard, man.
All right, we got some
chicken teriyaki here.
My man got the beef.

English: 
He got the beef,
he said I thought
a sriracha on there,
which I think I
might have to do.
Who got the sriracha?
If he did have
a choice when it comes
to teriyaki,
what would it be?
Beef, pork, or chicken?
Beef all the way?
All the way.
Beef all the way.
Yeah.
I guess, what's funny,
cuz Seattle is definitely
known for
teriyaki in this town.
It's usually pretty fast,
it's fairly cheap and
it's quite good.
Salad situation though,
romaine lettuce, one or
two pieces of carrot.
And the strangest
dressing.
It's just a bag of mix.
It's a bag of mix.
It's a salad mix.
It's just a bag of salad
mix and a mayonnaise and
mustard based dressing.
That's exactly
what it is.
Mustard based dressing.
Exactly, man.
Let me ask you all
this Ave Rats,
you know what I'm saying?
It's a weird name.
It's an old term,
actually.
It's from the 70s.
And you believe
it was the 70s?
Yeah, yep.
Man, you oughta
speak on that bro
because the thing
is I don't know where
it truly started.

French: 
He got the beef,
he said I thought
a sriracha on there,
which I think I
might have to do.
Who got the sriracha?
If he did have
a choice when it comes
to teriyaki,
what would it be?
Beef, pork, or chicken?
Beef all the way?
All the way.
Beef all the way.
Yeah.
I guess, what's funny,
cuz Seattle is definitely
known for
teriyaki in this town.
It's usually pretty fast,
it's fairly cheap and
it's quite good.
Salad situation though,
romaine lettuce, one or
two pieces of carrot.
And the strangest
dressing.
It's just a bag of mix.
It's a bag of mix.
It's a salad mix.
It's just a bag of salad
mix and a mayonnaise and
mustard based dressing.
That's exactly
what it is.
Mustard based dressing.
Exactly, man.
Let me ask you all
this Ave Rats,
you know what I'm saying?
It's a weird name.
It's an old term,
actually.
It's from the 70s.
And you believe
it was the 70s?
Yeah, yep.
Man, you oughta
speak on that bro
because the thing
is I don't know where
it truly started.

French: 
There was a lot
of the punk rock
movement and
stuff going on.
And it was just
like the rats,
the punk rock
street people here.
A lot more diverse now,
but
most of the people that
were here at that time
were in that
sort of culture.
And it just
stuck with that.
Mm-hm.
I always thought
it was something
totally different man.
I thought it was just,
I don't know,
some random person in
a fancy car was like,
ew look at those
Ave Rats, but
I'm glad you've
spoken on that man.
How long have you
been on your own man?
Me?
Since I was 19.
How about you L?
14.
Damn, for real?
14 dog?
How about you man?
I've been on my own
since I was 18.
Damn man.
A lot of us,
it's a lot of
different reasons.
Some of us,
it's by choice.
Some of us just
wanna be free and
live without
any problems.
You know,
we choose what to do.
Travel, love life.
Some of these kids out
here, they're kids.
Their parents aren't
there for them.
They'd rather be
out here with us.
I didn't know what
to expect when I sat
down with these guys.
I never liked
the term Ave Rat, so

English: 
There was a lot
of the punk rock
movement and
stuff going on.
And it was just
like the rats,
the punk rock
street people here.
A lot more diverse now,
but
most of the people that
were here at that time
were in that
sort of culture.
And it just
stuck with that.
Mm-hm.
I always thought
it was something
totally different man.
I thought it was just,
I don't know,
some random person in
a fancy car was like,
ew look at those
Ave Rats, but
I'm glad you've
spoken on that man.
How long have you
been on your own man?
Me?
Since I was 19.
How about you L?
14.
Damn, for real?
14 dog?
How about you man?
I've been on my own
since I was 18.
Damn man.
A lot of us,
it's a lot of
different reasons.
Some of us,
it's by choice.
Some of us just
wanna be free and
live without
any problems.
You know,
we choose what to do.
Travel, love life.
Some of these kids out
here, they're kids.
Their parents aren't
there for them.
They'd rather be
out here with us.
I didn't know what
to expect when I sat
down with these guys.
I never liked
the term Ave Rat, so

English: 
it's cool to hear
the history and
how they've
embraced the name.
Just like this city,
people can surprise you.
All right man.
Leonard, nice
meeting you brother.
Stay warm man.
For real.
All right.
Keep playing man.
Eat that salad though for
sure.
It's gotta be easy now.
Peace.
Take it
easy, keep it cheesy.
Next I'm going to
visit a place that
everyone knows
in Seattle and
it means a lot to me,
Dick's Drive-In.
Dick's Drive-In man like,
the flagship burger fry
shake spot that's out.
You really can't
get any of this.
I used to work here man.
This is like my home.
This is really like one
of my very first jobs,
since the location.
This is what you want
at one in the morning.
Some want hotdogs.
Some want Opie dogs.
But in the end,
when it comes to the good
old-fashioned tradition,
you stick with a good old
Dick's Drive-In, baby.
It's Broadway.
I mean, C'mon y'all,
it's Broadway.
We're talking college
students, homeless folk,
musicians, you name it.

French: 
it's cool to hear
the history and
how they've
embraced the name.
Just like this city,
people can surprise you.
All right man.
Leonard, nice
meeting you brother.
Stay warm man.
For real.
All right.
Keep playing man.
Eat that salad though for
sure.
It's gotta be easy now.
Peace.
Take it
easy, keep it cheesy.
Next I'm going to
visit a place that
everyone knows
in Seattle and
it means a lot to me,
Dick's Drive-In.
Dick's Drive-In man like,
the flagship burger fry
shake spot that's out.
You really can't
get any of this.
I used to work here man.
This is like my home.
This is really like one
of my very first jobs,
since the location.
This is what you want
at one in the morning.
Some want hotdogs.
Some want Opie dogs.
But in the end,
when it comes to the good
old-fashioned tradition,
you stick with a good old
Dick's Drive-In, baby.
It's Broadway.
I mean, C'mon y'all,
it's Broadway.
We're talking college
students, homeless folk,
musicians, you name it.

English: 
We're talking 60 plus
years of tradition on
a basic format, burgers,
fries, and shakes.
We're talking Seattle's
own Dick's Drive In.
I'm gonna grab
myself some food,
say what's up to some
homies real quick, and
yeah, Dick's is the place
where the cool hang out,
and it is true.
I wanna get one deluxe,
one special, one cheese,
fry and a shake.
There you go.
Okay, vanilla shake.
We got the special.
We have the deluxe.
And of course,
the good old fashion
traditional fries.
All right.
Let's get to
digging in here.
Cheese, special sauce and
lettuce.
That's a burger
right there, homes.
That's the way they roll.
Gotta wash it
down with a little
bit of vanilla shake.
Y'all it's funny while
I'm sitting here eating
this right now,
I actually see
a homie of mine.
I think yeah,
he's actually
working right now.

French: 
We're talking 60 plus
years of tradition on
a basic format, burgers,
fries, and shakes.
We're talking Seattle's
own Dick's Drive In.
I'm gonna grab
myself some food,
say what's up to some
homies real quick, and
yeah, Dick's is the place
where the cool hang out,
and it is true.
I wanna get one deluxe,
one special, one cheese,
fry and a shake.
There you go.
Okay, vanilla shake.
We got the special.
We have the deluxe.
And of course,
the good old fashion
traditional fries.
All right.
Let's get to
digging in here.
Cheese, special sauce and
lettuce.
That's a burger
right there, homes.
That's the way they roll.
Gotta wash it
down with a little
bit of vanilla shake.
Y'all it's funny while
I'm sitting here eating
this right now,
I actually see
a homie of mine.
I think yeah,
he's actually
working right now.

French: 
Yeah, I got, man I
got stories for days.
If I would've known you
were on camera I would've
given you some of
my best fries.
Aw, man.
Why'd you
do this to me man?
Bro, don't even trip man.
It is all good, man.
How's that grill
looking over there man?
That grill looking right?
What's up?
And the funny thing
is I've got a few friends
who still work in this
company but
the key to doing it?
You have to trust whoever
it is back there.
Yeah it's all good.
You guys got a line.
I'm gonna let y'all
do your thing.
Peace.
Thank you.
I mean,
this is the prelude
to my cooking career.
This is my last stop
before I went from
the burger to the fine
dining plate.
And so now, I had to
pass on the torch to
the younglings, but they
still gotta learn though.
And they'll never
beat the captain.
Keep striving.
I love you all.
This is classic CL,

English: 
Yeah, I got, man I
got stories for days.
If I would've known you
were on camera I would've
given you some of
my best fries.
Aw, man.
Why'd you
do this to me man?
Bro, don't even trip man.
It is all good, man.
How's that grill
looking over there man?
That grill looking right?
What's up?
And the funny thing
is I've got a few friends
who still work in this
company but
the key to doing it?
You have to trust whoever
it is back there.
Yeah it's all good.
You guys got a line.
I'm gonna let y'all
do your thing.
Peace.
Thank you.
I mean,
this is the prelude
to my cooking career.
This is my last stop
before I went from
the burger to the fine
dining plate.
And so now, I had to
pass on the torch to
the younglings, but they
still gotta learn though.
And they'll never
beat the captain.
Keep striving.
I love you all.
This is classic CL,

French: 
something that pretty
much everyone has done as
a kid, squid jigging.
If I grew up in Seattle,
I probably would have
grown up eating gooey
duck
Stop touching me.
Stop touching me.
Damn, stop touching me.
Make the references
of what you want.
Look, white van,
it's dark as shit,
whole bunch of
white people.
I don't know
what the fuck
I'm doing out
here right now.
Where the fuck is it?
Get him?
No.
Aah!

English: 
something that pretty
much everyone has done as
a kid, squid jigging.
If I grew up in Seattle,
I probably would have
grown up eating gooey
duck
Stop touching me.
Stop touching me.
Damn, stop touching me.
Make the references
of what you want.
Look, white van,
it's dark as shit,
whole bunch of
white people.
I don't know
what the fuck
I'm doing out
here right now.
Where the fuck is it?
Get him?
No.
Aah!
