Eating Your Feelings: A Show Combining Cooking, Comedy, & Mental Health

Today, I sit down with Cory Brown to unpack a life that spans pre-9/11 service, an uncommon move from Army officer to enlisted NCO, and the hard lessons that follow after deployment. We dig into priorities, leadership without a degree, and why adversity is a constant teacher—plus what it takes to be honest about fitness, injuries, and the excuses that quietly end careers. 

Mr. Brown takes us through the story behind his new YouTube series, Eat Your Feelings—a cooking-meets-comedy-meets-mental-health project built from grief, purpose, and community. We talk production value, filming multiple episodes in a day, and making “hard talk” palatable with food and humor. Mr. Brown explains how the show blends therapeutic kitchen time with real conversations about suicide prevention and recovery, aiming to help viewers feel seen, heard, and motivated to seek resources when they need them. 

We wrap the episode up discussing future projects and Mr. Brown shares what his last meal would be.

https://www.eatyourfeelingsshow.com/

Website: https://coupleonukes.com

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*Couple O' Nukes LLC and Mr. Whiskey are not licensed medical entities, nor do they take responsibility for any advice or information put forth by guests. Take all advice at your own risk.

Transcript

Ladies and gentlemen, welcome back to another episode of Couple of Nukes. As always, I'm your host, Mr. Whiskey, and I've always been guilty of being an emotional eater because, um, I, I purposely run several miles a week so that I can do that and I'm still young and have my metabolism, so while I, I can, you know, I eat what I can and, uh, later on in life when it starts to catch up, maybe I'll slow down, but.

Today we're gonna be talking about eating your feelings. It's not what you think, or maybe it is, but we're gonna get into it with Mr. Corey Brown. Great to have you here. I know. Uh, could you please tell us a little bit about yourself, especially, uh, your military career, why you joined, when you joined, and all of that?

Yeah, for sure, man. Thanks for for having me. I really appreciate it, man. It's been a long time. I'm not quite as young as you are. Um, I actually joined up before nine 11. It was one of those things where my granddad had been in the Navy, uh, he, he was in Okinawa during World War ii. My uncle had been a Marine in Vietnam, and so it was there, you know, kind of in the family.

And I always remember, you know, if I'd passed by the picture of my granddad. Had his bootcamp, graduation and, you know, see all the sailors in their uniforms. And I, I'd always stop and I'd, you know, I'd look, I'd look for him. You know, I just like, I felt like proud. Um, I didn't know it then, but that's what the feeling was.

If you, you know, I don't know, maybe I was a junior in, in high school. Our high school got a. Air Force Junior, ROTC program, and it appealed to me from the very beginning. So I, I joined that program. I did it for a couple years in high school. I started to get recruited by the Marines, the Navy, the Air Force, everybody but the Army.

So I was like, well, I'm gonna go in the Army, you know, like. I know that makes sense. Uh, but I actually went to a military junior college for a couple years and I got commissioned as a second lieutenant. I don't know if you know this, but the Army wants you to have a, a bachelor's degree. That's really what they want from their officers.

Hmm. And after I got out of the military, junior college, I went to a regular university, four year university. And I had a lot, a lot of other priorities. If you, uh, if you know what I mean, and. Uh, it, it just didn't happened, uh, quick enough. So by the time that I was up for Captain Promotion, uh, oh three in the Army, I had not secured my bachelor's degree.

And so I had the choice to make either I could, you know, resign my commission or I could get outta the military, and I did not want to get outta the military. So I resigned my commission. The next day I enlisted, um, came in as an E five. And you know, I, I do have some regrets. A lot of my peers, you know, they ended up being colonels and generals, but I really enjoyed my time as an enlisted man.

I felt like, especially when I was overseas, you know, like EMS man, they're the ones who were making it happen. And they're the ones where the rubber hits the road. You know, like when you're going out Yeah. Outta the wire and you're on those missions, you know? Yeah, you might have an officer as the convoy commander or you know, officers around, but for the most part it's, it's, uh, the junior enlisted and NCOs are, are carrying the weight.

And so I really enjoyed that time. You know, um, that's for me something that I miss. You know, I, I know I, I did 16 and a half years. Half of that was, um. Um, active duty and the other half was in the Guard and reserves. But there's plenty of times when I'm like, I wish I would've finished up, or, you know.

Yeah. Like, I'll get a, I'll get like a fuel smell, you know, or like, you know, if I happen to go shoot, shoot rifles or something with my brother or friends, you know, like it'll trigger something in my brain where I'm like, oh man, I kind of wish, you know, there's plenty of things I don't miss. Um, but there's a lot of things I do.

It is very interesting to me. I've had a lot of military members on the show and it's always enlisted to Officer Root. You know, we've covered that a few times. You are the first to go officer to enlisted. And so first question being, was it known, did you have some kind of special, like, um, any special patches or designation or was it kind of a secret?

You were an E five and, uh, a former officer and only people at your former. Command kind of new or were you at the same command? How did that all work? Well, I do like to be unique. So, um, you know, it's funny that especially in the Guard, well I say especially in the Guard, I knew several other people who had, who had done the same thing, right?

They had been an officer and then they had resigned their commission and became a, um, an NCO. And I think that the path for that, I mean like that's not an ideal path. You know, the Army's not gonna push people in that direction. Right, right. Um, for me it was just like, I, I'm not ready to quit being in the military, you know?

Yeah. Like, yeah. I don't have my, my bachelor's degree, so I don't meet the requirements to get promoted to captain, but I still wanna serve, you know, I still enjoy this job. Um, and that was my only course of action, right. If I, if I wanted to stay in, that's what I had to do. Yeah, I, I get what you're saying.

So I, I think there's a lot of, I actually admire that a lot, you know? 'cause I think a lot, I think there's a stigma around, of course people are like, oh, you, you know, how do you say like, you, you went down a level in life, but I mean, really you stayed in when most people would've gotten out. And I, I do think there's a lot of honor in that.

And I think. Is much just my personal opinion. I don't know all the reasons behind it, but I think it's kind of stupid to say, Hey, you need to get a a bachelor's degree. 'cause ultimately, I've never been an officer. I've only been enlisted, but it's like. What is really going to translate from you getting a, a degree into being a leader.

If you're an officer, you're already been trained through the military to a degree and you've already lived experience of, of being a leader. You know, it's almost like just getting this accolade to get it. I feel like it shouldn't be required. If you're a good officer and you know what you're doing and you're up for promotion and you, you don't have a degree, I mean, what, what does the Army or in any branch need you to have a degree rather than just.

These kind of public pride image, like all, all our higher, higher ups, they all have bachelor's degrees. I mean, at the end of the day, I don't care if you have a degree or not. Can you do the job? Can you give orders? Can you take orders? Can you do the job? But that's just, you know, my personal view on it.

And I know there's, I'm sure there's more reasons behind it, but I mean, that's just my thinking right there. Yeah, I mean, I think, and I think it happens infrequently, I think for the most part. Officers have their bachelor's when they're commissioned. Yeah. Um, there were, and I, I don't know the number now, but when I was going through, there were like eight military junior colleges in the country and that had commissioning programs and uh, you know, for the most part, those lieutenants, they go, they finish their four year degree.

And, you know, they truck on along like they're supposed to, but there's some of us, you know, who, you know, who don't. And, um, I mean, I understood the risk and I understood the, I knew what the rules were. You know, it was, I mean, it was frustrating, but like, you know, I guess, um, I didn't finish getting educated, you know, I ended up getting my master's degree too.

So like, it, you know, there was a lot of motivation from it. Um, you know, it made me. Really, I don't know, respect, I guess, what, what people were going through, you know? Like I, I know that that was something that, that had to be done. I didn't do it. I paid the consequence for it, but I'm, I'm feel very fortunate that I was still able to serve and find a way, a path to keep, uh, being in the military because I enjoyed it so much.

What would you say right now to the people who maybe don't have their priorities straight or they have them in a different order than maybe they should and, um. You know, maybe they're ending up on the, on the wrong course because of it. What, what would you say to them to, you know, to focus up, and obviously you, you've made it clear that even if you, if you don't, you know, focus up, you can still make something right.

And, and it's all gonna work out. But I mean, what would you say to them about like getting their priorities? Yeah. You know, I'm, I'm, I'll be 47 next month, just, you know, here in a couple weeks. And there's still times when I need to, you know, I need to have a check on myself, right? Uh, reprioritize things, um, you know, life's complicated.

Life is hard. The older you get, the more complications that seem to enter that space. For me, what makes me think about. It is constant improvement, right? Like I always try to move forward and if I move back, I wanna study that. I want to understand that adversity and what caused me to either go backwards, stay, stay in the same place, or move forward, right?

And I wanna learn from that. It's a progression. I always tell folks if I'm, you know, when I'm leading teams or if I'm talking to folks about this sort of thing, you know, like never stop learning. And never stop thinking that you have to learn because you're gonna constantly face adversity. You know, my daughters probably get sick and tired of hearing this.

Like, why do you talk about adversity all the time? Because you're always gonna have it in your life. Mm-hmm. You know, and like how you respond to it is gonna mean a lot of things. You know, it's gonna either mean you're successful and you, and you get past it and you keep moving in the direction you wanna move or you know you're gonna have a setback.

Right. And what are you gonna do when you have that setback? How do you respond? So for me, that's kind of like what I would tell folks is like, look, you're not gonna stop adversity. You're not gonna, you're not gonna just have a life that has no obstacles or challenges in the way. So learn as early as you can.

How do you face that adversity? How do you overcome those challenges? And that's gonna help you because you're just gonna have to keep coming up against that stuff. In life and how you respond to it is gonna have a big effect on what happens. For sure. And so, uh, just again, how many years did you serve total?

16 and a half. 16 and a half. I know. Sorry. I gotta be that guy. You already know. I know. I'm gonna say my wife reminds me all the time, you know, but another adversity I face usually like, um, I injured my neck. Towards the end. And, um, I, you know, priorities again, right? Like I, I didn't exercise like I should have.

I didn't eat like I should have, you know, the other things I let get in the way of, um, of my lifestyle and, you know, like it was harder and harder to. Physically meet the demands of the job. And that's where I'd gotten to it. A point like, yes, way back in the day, I wanted to keep serving. I wanted, I enjoyed it.

I got to a point towards the end where I was like, I just, I can't physically do this anymore. And it's not fair, right? Like it's not fair for other people who are busting their butts and doing the right things and, you know, meeting the requirements. Um, and I was just like, I, I just, you know. I don't, I, I guess maybe I don't deserve a spot anymore, right?

Like my time's come to an end. I need to find something else to do. And I mean, the Army helped me out a little bit, you know, they said, you know, maybe it's time. And I, I said, I agree. And that's where we ended up. Now, all the times I've thought about this, there's some regret there. You know, I wish I would've.

Um, kept up my physical fitness. I wish I would've had done a lot of things, but, you know, it ends up being a lot of excuses and I figured, yeah, you know, I, I felt proud of the service that I had. I felt, um, a lot of ways I had felt fulfilled by the career that I had. Um, but yeah, it was time to move on and so I, I figured it out.

All right. I got two questions from that. The first one being, have you hit that? What would've been your 20 year mark yet? Oh yeah. Yeah. So I joined in 98, may of 98. So yeah, I, I mean, I see I got out 2015, so it's been 10 years. Wow, wow. Yeah. And then, uh, I know you can't tell, I know I'm the picture of youth, but Yeah.

Yeah. Yeah. It's been a while, right. A young 47 in a few weeks here, you know? That's right. And you mentioned excuses, and so I'd love to ask what. If, if you can recall, what was the number one excuse you kind of had for yourself that maybe we should get rid of right now, you know, from our lives? Yeah. And I still battle this today, but I'd say, you know, like when I was younger, you know, I ran track, I ran cross country.

I loved to run. I used to love to run. Um. One of the things that I fell in love with, you know, in my twenties was, uh, jiujitsu. Loved Jiujitsu. Yeah. Loved doing the army combatives program, you know, loved, uh, every aspect of that sport. But then, you know, you get, I, I sidelined myself for a little while with the, the neck injury.

Ended up having to get neck surgery. Um, that was right before my middle daughter was born, so I guess maybe 11, 12 years ago. And you know, like leading up to that though, I mean, it was easy for me to pick everything but going out to the run or going to the gym or going to Juujitsu more consistently.

Right? Like, I let other things get in the way of that. You know, I, I made choices, uh, to do other things. And so, you know, the fitness level, uh, definitely dropped off. And like there's, you know, when that happens, you know, it's hard to get back, especially like you get older and you know, you're not moving like you used to.

You're not recovering like you used to. Um, I wish I wouldn't have let that slip so much. You know, like I had a lot of, I had a lot of people trying to support me and motivate me, but you know, like I just made other choices and, um. I'm not necessarily happy about those choices, and it's kind of led me down that path of like, you know, ending my service early.

But even today, you know, I still look like, I still make excuses about fitness, um, and physical fitness. You know, like, oh, it's too hard to run. Or like, it's, you know, oh, I gotta do the, you know, I gotta help my daughters do this. I gotta help my wife do that. You know, like a lot of stuff gets in the way, you know?

And yeah. Um, I would think people should focus more on their fitness because like, as you get older, you know, it, it would probably make things easier in the longer run if you're, is your, if your fitness is at the right level, um, if your eating habits are right. But look, I mean, I know all the things I'm supposed to do.

I don't always do them. For sure. And I think, like you said, you know, not being an athlete, but just maintaining a base level that's good work with, especially as, as you get older. So I, I agree a lot. And um, opposite of that, we're gonna move into comfort food actually, you know, ironically enough. So, um, but you know.

My mom growing up, she always wanted to move. My dad had promised we would move, we didn't. And um, she spent a lot of time on various, you know, websites, house shopping, and I think it rubbed off on me because when I was looking at your website, I was like, man, that's a nice kitchen. I'd like to have that kitchen in my, you know, in my place.

So that was definitely my mom talking through me. And that's an allusion to, um, your website features. Beautiful cinematic photos of, of you in the kitchen. And that's because you have a, a cooking show coming up pretty soon here. And, you know, I'm, I'm excited for that. And, you know, I referenced the be name of it in the, in the very beginning, which was to eat your feelings, eat your feelings, and, you know, cooking, comedy and conversations on mental health, which.

You know, I like two of those. Um, I prefer eating comedy and conversations on mental health. That's what I prioritize and do. Um, but you are, are the chef here, and I'd love for you to tell us all about, um, you know, this, this show that you've got coming up, this project that you have poured your heart and soul into.

Starting with kind of, I guess, where the idea originated and, and what it's grown into now. Yeah. You know, like for as bad as I am at running and staying healthy, um, that's as good as I try to be when I'm cooking. And look, man, you can't really get to eating without cooking. So the impetus for it though, it all starts with mental health to me.

Um, the vision for it came from pain, um, heartache loss, you know, like a, not, I, I know you. I have been impacted by this, and I know a lot of your guests have been impacted by this. A lot of the listeners will have been impacted by this, but it's, it's been several years now, but I lost one of my good Army buddies, uh, to suicide.

Mm-hmm. And it was funny because funny, um, our unit did our deployment. We, it was a tough deployment, being scouts, doing convoy escorts, doing a few route recons here and there. We didn't lose anybody, you know, we didn't lose anybody, uh, you know, no Ks. We had some people get hurt, uh, some purple hearts and things like that.

But we were very fortunate that everybody came home. And since we came home, several suicides, um. People making poor choices in life, you know, prison, uh, you know, things like that. And like I had known a lot of the people that had died by suicide. Um, but when I got the call about my really good buddy, it, it was so different, you know?

And I, I live in Northern Virginia. And he lived in Dothan, Alabama, so that's probably a good, you know, 12 to 14 hours, uh, away. And I was, I, I was, I was like, I, I'm not missing this. And my wife and I drove, um, drove down from Virginia and you get a lot of time thinking, you know, when you're, when you're doing a drive like that.

And when we got there, you know, there was this. Mix of the guys that were there, where we were celebrating, knowing our buddy while at the same time being completely heartbroken that he had made that choice and that that his life had had, had gone in that direction.

When I came, when I was coming back, it hit really hit me hard and I was like, I have, like, what can I do? You know, like I cried a lot on that road trip back home. I had a lot of light bulb moments, but the bottom line was I got home knowing that I had to do something right. I was feeling guilty, I was feeling, uh, so many emotions.

Well, fast forward a little bit of time, um. And the bear came out, right? I never worked in a restaurant really like a pizza joint, I guess, but never in a really, you know, full service restaurant. Um, I had always enjoyed cooking. Like, uh, I really loved my nana, you know, growing up. And, and that's one thing she just was better at than everybody, right?

Like she could cook and it was like a, like a show. To, to just get over there and watch her do her thing, right. No recipes, no. Like just magic, right? So I had grown up around this woman who was just a really good cook and like made really great food and like everybody would always enjoy it. And you could see like all that, like, all these things are coming together, right?

For me. Um, and when I watched the Bear, I watched the first season, like. Six or seven times. Just, it was, it was like they made that show for me. They were putting things out there in dialogue, you know, in conversation between the characters or I could see it and hear it and I was like, all these feelings I was having inside me that I couldn't get out in conversation or I couldn't, like, I just couldn't put the right thoughts around them to make something of them.

Like this show was doing that for me and. There was a guy on the show who's, who's, uh, I don't know if you watched the show, but Fac, fac, Neil, Jeff Fac, he's a real chef, like in real life, came from Toronto. Matt Matheson is his name, and I probably came a little bit. Um. What's the word? Infatuated with Mad Matheson.

And I was just, why? Like he had a YouTube show, like he cooked a cheeseburger for vice one time and somehow that blew up and now he's, you know, he is got his own YouTube thing going. He's on this show as an executive producer, an actor, like his life has really turned around. He's been sober for a decade or more.

Um, but I learned everything I could about him. I listened to him on podcasts. I watched all of his YouTube shows. You know, like something about him, uh, was really like sticking out to me. So like the mental health came first, then the cooking kind of came second, and then finally the epiphany for it to be a YouTube show.

And then the comedy was really like the other element, because I was thinking to myself like, we've got cooking. What else can we add to this that makes some of this mental health talk palatable? Right? Because a lot of times, you know, when I do stuff for Mission 22, right? Like if we go to a a, a and A Wizards game up here and set up a table and we're passing out literature, it's very difficult, right?

Because those people there to enjoy a basketball game, they kind of, they don't wanna feel bad. Right. And so I took that memory of doing events like that, and I was thinking to myself like, if I'm just out here talking about mental health, you know, like is it gonna break through? Is it gonna resonate? Are people gonna like, be able to, to just tolerate it?

And so that's where the comedy aspect came from. Like, how can we make this fun? Do some cooking, show how that's therapeutic and then really talk about some of the hard things at the same time. And that's kind of how it all came together. My buddy Sam, who's uh, co-hosting with me, it's like when we get together, we just have this chemistry and we can be funny and we can be like real with each other.

And all that stuff just came together in the right recipe. And the dish has become this YouTube show and this kind of like brand that we're trying to. To, you know, get some, get behind and get it out there. But that's really how it all came together. When you said funny, you know, I think the, the translation for me is, is ironic because, uh, when I had Scott De Luo host of the Drive on podcast, he was on my show and I was on his show, and I don't remember which time, but we were talking about the suicides post-deployment.

He said, you know, we went out to the, to the Middle East, we were under Enemy Fire, didn't lose anyone. Then months, years later, you're having these suicides and losing those people. And you know, him and I were just baffled by the irony of it because flip side, my time in the military, uh, pre-deployment we had, we had the suicides.

Um, of course there are definitely ones that happen underway and, and during deployment sometimes that for the most part, most of the ones that I've heard about, um, from my personal experience and the people I've met. Before and after. And the after is what really gets almost that bittersweet chuckle of like, you, you made it through the Middle East.

And it's like, it's just, it's, it's really sad. Uh, you know, and, and I, I get that and I do have to ask, um, because I'm not familiar with it and for anyone listening who's not familiar with it, you said it, it's a cooking show called The Bear Is, is what you were referencing? Yeah, it's on FX Kind. I watch it on Hulu.

Um, okay. It's called The Bear. I think it's been out for three or four seasons now. Three seasons. Is it just like a cooking competition or is there more competi? No, no, no. It's a, it's a like a drama comedy, like a dramedy, you know. Okay. But it revolves around different chefs or it revolves around, you know, I don't wanna give it away 'cause it's an outstanding show.

People should watch it. It's stressful. Yeah. I'm just trying to understand what, what the bear means. What that, if it, how the title plays into Yeah. Yeah. So a guy who is a world renowned chef, really good at, at what he does, um, his brother had owned a. Um, uh, Italian Beef Shop in Chicago, right? So he, he died by suicide.

And so Carmi, the main character, had to come back to Chicago to run the restaurant, right? Mm. And it's like he transforms it, you know? Um, and the bear is just kind of like a play off of what people called him because his last name was like Burdo and, okay, they just called him the bear. Okay. Okay. Do you have a chef's nickname, man?

No, I'm not a chef now. I, that was, that was one of the things, because culinary creator, in the episodes, we experiment, we play off of it. Right? Like, Hey, are you a chef? Nope. Are you a therapist? Nope. You know, are you a comedian? Nope. You know, but like, we're gonna put all these things together. Um, no, I don't.

I mean, no, no, no real nicknames that exist today, I'd say. Alright. Okay, maybe, maybe that'll come in, you know, season two or three. You know, maybe you can't, you can't come off the bat with it. Maybe, maybe the fans will make it. You could have a poll. I feel like they're gonna gimme a lot of nicknames, some, something like that.

Yeah. And I think, um. Definitely if, if you're not doing this, if this isn't in your works, um, you can take this idea from me for a small royalty fee. I hear you. That your feelings aprons. I you gotta make those. 'cause I, I know I would definitely get one And, um, you could always partner up with a nonprofit too, for like feeding the homeless and stuff.

Um, you know, do a fundraiser. But definitely, you know, if I'm gonna wear an apron, I, I'd love to, you know, be supported. Mental health fellow veteran and stuff like that. So just fishing some ideas live here, but appreciate that. You know, I, I know. So you've got one full season recorded so far for release or a couple episodes or, yeah, so you'd mentioned the, the kitchen that was actually an Airbnb.

So what we did to pull this off was like, and look, no, we've never done this before, but yeah, I'm in, um, the, the people that are involved, the little team that I've got together for this. We all have experience and skills around marketing, communications, all that stuff. So trying to apply that to this, uh, endeavor.

But we, we had an Airbnb and we filmed four episodes in one day. We'll never do that again, but that's what we did. Yeah. Yeah. Um, and we did that in May. You know, and it's like, one of the things that I felt like was key to this, the, the cooking show aspect of it was it had to have high production value.

Like it had to look like it belonged as a cooking show. Like it's gonna be on tv, on the food channel one day. Yeah, that's right. Right. Like it needed that to separate itself from a lot of other. Creators out there, I thought, right? Yeah. Like that's the angle that I wanted to take. And so we had a, you know, a buddy of mine who runs a production agency, you know, he, he came.

To the table. And we had a, you know, we had a cold crew out there. It was a Multicam effort. So there's four cameras, seven microphones, you know. So yeah, it was, uh, it was cool. Like the first time I went in on set and kind of checked it out, I was like, I couldn't believe it. You know, it was like, holy Moses, like, nothing in my head was really preparing me for that.

But yeah, the next time, uh. We record, which is gonna be in October. We'll do a full, like, full 10 episode season. Uh, but yeah, it'll, it'll be like over four days. 'cause we'll never gonna do four episodes in one day. Again, I, I can imagine that, you know, I, I've had. Days of just, I had like a 10 hour podcasting day where I did like six episodes back to back to back, and that's just sitting and talking, you know, that's not running around the kitchen and everything, so I couldn't imagine, you know, four episodes straight.

And I, I'm assuming they're between 45, 60 minutes or maybe on the longer side or Yes, less. Um, we shoot for like a 15 minute episode. Okay. But that's after, you know, that's post, right? So yeah. Cutting out the, you know, the cooking time instead. Yeah, man. 'cause there's a lot of dead time, right? Like, yeah, I think we, the first episode we filmed that day took us about an hour and a half, right?

So we have about an hour and a half of video and then each other, uh, episode after that. Probably around an hour of filming. Right? Because you do have to like things, you have to bake or they have to, yeah. You know, like there's some tricks and stuff we try to pull off, but like, still cooking takes some time.

You know, you can't cook everything in 15 minutes. Especially some of the things that we were tackling, like a lot of this from the cooking side, I wanted to tackle some like, intimidating recipes, but just to show like how easy they are. So like, here's some French dishes, but just because they're French don't make, don't mean you, you can't make them.

Right. Like, yeah. That's one of the angles that I wanted to bring to the table. Could you share with us, uh, out of all those episodes you, you filmed, do you have a favorite, uh, dish from any of them? Or a favorite episode? Maybe, uh, more for the comedy side of it, or, yeah. You know, they're all great. Check the check, check all of them out.

Yeah. Yeah. I mean, I'm hoping that, that all of them will have like their own parts and pieces that people can really get behind. One of the most difficult things to do was to go back to that. Angle, right, of the mental health, real talk, hard talk sensitive stuff. Like how do we do that? And we do the recipe, like the cooking and, and be funny.

Like how do we wrap all that together? And so when I was writing some of the, you know, the scripts and, and when I say scripts, I really mean guardrails. We didn't have any scripted dialogue. A all of our stuff was just ad hoc. But I mean. What can I say? Like it was, it was hard, right? Like how do I make the flow work?

How do I make this happen in a way that's gonna like distill down into 15 minutes and like, it's gonna be funny, we're gonna get through the recipe. 'cause that's important for a cooking show. And the third thing was like, how do we, like, it's gotta have the mental health. Like we can't leave that on. Like that's, that's the whole reason we're doing this.

That was hard. I'm not gonna lie. It's still hard even. On number four that day, like we were still, like, it was still a struggle just to make sure, um, that we didn't just gloss over any of the hard talk. 'cause we wanted the authenticity and the real sensitive nature of some, some things that you can talk about to be part of the show.

And, um, when you asked me about favorites, I like. I think the third and fourth episodes we filmed, we were really starting to get more comfortable. We were getting more loose, you know, with with things. Yeah, for sure. Which allowed us, I think, to go harder into the hard stuff, but yet still be able to like cook the recipe that we were aiming for and still have enough levity to make it where it's not like one of the producers on set.

She was like. You know, you guys had us dying laughing and we're like tears of joy. And then five minutes later we're like, so sad and tears of, of, of sadness, you know? And like, he was like that the whole time. And you know, I kind of take that as a compliment because I, I think that means we were doing what we were supposed to do.

Right. And I think. You know, the website is up now. You're gonna be adding stuff to it, and then if you just wanna share that tentative launch date so people can, you know, have that, this episode will be coming out, I think, just slightly before that, so everyone can keep that in mind. September 25th, we launch live to YouTube.

First episode will drop. What we're planning to do is every couple weeks after that, we'll drop another episode. Now we're gonna start filming some other content that we'll drop as like short form stuff. Um. We'll do some behind the scenes, some bloopers, right? Everybody loves good bloopers. Um, and I think we're gonna film a little bit of, you know, around like, why are we doing this?

You know, who are we? What's our story, right? Why is this important to us? So we're gonna get some of that stuff out there as well. For sure, and we're gonna have that website in the description below for everyone to check out. Eat Your Feeling show.com. Ton of great, you know, images already. And you know, like you said, I think it's gonna be awesome and I mean, I'll ask you, I guess you, you kind of already said it, but you know what people will take away from, from watching this show.

The hope is that people will. Feel some, they feel like they're watching something they can relate to. Um, I'm hoping that maybe they can get that same sort of feeling. And I was talking about with the bear, right? Like, like you can be seen, you know, you can be heard like you're valid. Um, there's nothing about you or what you're going through that's not worthy of talking with somebody about it or trying to get help or, you know, it's just.

There, there are reasons to stick around. You know, there are reasons to keep pushing. And if this cooking thing could be one of those, you know, therapy things for you, then by all means, please. We, we hope that that can, can get out there. Um, a lot of the folks that we have showed this to, you know, close family, close friends, you know, I, I've, I've gotten the feedback from them like, oh, you know, maybe I cooked that beef burger yawn, you know.

Yeah, we tried that jambalaya and it was awesome. You know, it's like we want people to, to enjoy the show. We want them to think, um, that there's some funny stuff that can happen between these two southern fat white dudes. You know, like, I think that that's important to us. Um, but at the same time, my takeaway is like, I, one of the things that's gonna make success happen for me is that people feel.

Like they, they get something from it who, who really need it, right? And it makes them wanna go talk to a therapist or it makes them, you know, reach out and look for what kind of resources are out there available to them, right? And that's something that improves their life and helps them walk the path and, and get past the adversity and overcome the challenges.

That's the takeaway that's most important to me. Alrighty, and we're gonna end here with a question I have to ask you, just because of the nature of the episode, it's gonna be a tough one. Let's say hypothetically, you know, you're a death row inmate and, uh, for war crimes and you got your last meal, you can only pick, you know, one thing.

What is that gonna be? Mm, breakfast. Just like my nana used to make biscuits, fried bologna, sausage, bacon grits, scrambled eggs. A big breakfast man. A lumberjack fet. Well, we used to do some hard work in the summertime over there, uh, with their garden and the cows. So like, you know, you Yeah. You got all those calories.

Uh, yeah. Hannah don't play. Yeah. You gotta trust her man. She, she would know what she was doing. I miss that woman. Uh, but she like, that's. I like, I cook breakfast all the time and I can't hit it like she did. You know, like, so like that's, yeah. That's probably the one thing I'd ask for. I got a sidestep and backtrack to the, did you say fried bologna?

Oh my gosh, man. You haven't lived yet. You haven't. That sounds, woo. That sounds healthy. Then you put that on some biscuits. Mm mm Okay. Okay. I I, I hear you. That's, that's something. So ladies and gentlemen, y'all gotta try some fried baloney if, if you haven't had it. And, uh, yeah. Mr. Cory Brown, I want to thank you for your service to this country and I encourage everyone to check out your cooking show, eating your feelings.

You know, we got that in a description below coming out soon. Lots of great content and, uh, I'm excited, you know, to check it out as well. I bet you I haven't heard of half the recipes y'all are gonna be tackling, so I think that's gonna be awesome to. To learn new recipes, to get some mental health insights, some, some comedy.

Just a all around good time. And I can tell it's something that y'all are very passionate about, something that's gonna be very easy to connect with genuinely. You know, it's not, it's not a sales pitch, it's nothing like that. It's like just good people doing a good thing. So I'm excited for that. And, uh, you know, thank you for coming on the show and, and sharing that today so people can go ahead and check that out when it comes out.

Thank you for having me. Thank you for having me. I really enjoyed it.