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What happens when you take a beloved sneaker, dissect it with surgical care, and present it like a museum specimen? We sat down with Al Baker, the artist behind Deadstock Anatomies, to unpack how an entomology display at home inspired a breakout art form that sneakerheads, athletes, and brands can’t stop talking about. From a carefully pared-back booth at ComplexCon to commissions for high-profile clients, Al shows us why restraint and intention can draw bigger crowds than flashy builds ever could.

Al breaks down the craft with clarity. Some silhouettes like the Jordan 1 come apart cleanly, but modern foams and rubbers fight back, forcing slow, blade-by-blade work to preserve both sole and upper. That discipline protects the shoe’s story while creating a striking frame that reveals design lines, textures, and engineering choices. He talks authenticity checks, why he refuses to work with replicas, and what it feels like to cut into a $12,000 grail without flinching. We also get the origin story: years of sketching sneakers as a kid, a detour through competitive billiards that taught focus, and a move to Las Vegas for outdoor access and a rising arts scene.

We cover growth, too: scaling from single-shoe frames to multi-pair pieces, navigating the business basics, and the dream of a future collaboration with a major brand. Al shares a grounded take on AI—useful for research and light marketing, but no replacement for the tactile honesty of hand-built art. Along the way we spotlight Vegas culture, from the Arts District to food gems worth a detour, and the idea of a gallery model that lowers the barrier for new artists.

If you care about sneakers, design, or building something original in a noisy world, this one’s for you. Follow Deadstock Anatomies for the latest builds, then tell us which silhouette you’d want framed next. If you enjoyed the conversation, subscribe, share it with a friend, and leave a review to help others find the show.

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The best meals start with trust, and few dining styles embody that more than omakase—“leave it up to you.” We sit with James, the force behind Kase Sake Sushi, to unpack how he translated two decades in hospitality and a stint as a DJ into a neighborhood sushi bar that delivers traditional technique, razor-sharp sourcing, and an approachable price point. If you’ve wondered how to enjoy pristine nigiri without the $300 shock, or how a restaurant maintains freshness in the desert, this conversation delivers the playbook.

James breaks down his casual omakase approach: a core lineup of 16–18 fish, rotating weekly Japanese specials, and set menus that expose guests to variety instead of repetition. We get into his trip to Japan and why Kase’s sushi tasted strikingly familiar there—because the methods were already traditional. He opens up about sake as a world as rich as wine (and brewed more like beer), and how their tasting dinners turn education into unforgettable pairings and loyal regulars.

Beyond the food, we talk entrepreneurship and the realities of running a restaurant in Las Vegas. James shares the operations behind daily freshness, the discipline of ordering whole fish, and the power of margins and organic marketing. He also wears his mortgage-lending hat to talk Vegas housing affordability, timing purchases, and why “marry the house, date the rate” still resonates when done responsibly. The through-line is mindset: know your why, stop comparing, and show up every day.

Hungry for a new off-strip favorite or curious about building a brand on passion and precision? Hear how Kase balances tradition and value, and why this city’s food scene keeps pushing past the strip. If you enjoy the show, tap follow, share it with a friend, and leave a quick review—what should James serve on the next sake pairing dinner?

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What does it take to turn a late-night hustle into a stadium-ready brand? We sit down with Steve Phillips, owner of Mr. Fries Man Las Vegas, to pull back the curtain on a journey powered by street marketing, credit smarts, and unapologetic belief. From LA catering to a Flamingo storefront to a coveted concession at Allegiant Stadium, Steve shows how grit and quality can beat perfect timing—and how one pitcher of Kool-Aid can win a room full of decision-makers.

We get honest about the real math of stadium deals: why section placement is pure real estate, how event mix affects margin, and the inventory traps that can push a small operator into the red if crowds get shuffled to lower levels. Steve walks through his game-day prep, the 7:30 a.m. starts, and the variable staffing that keeps service tight when doors open. Then we tackle delivery. Fries don’t travel well, so he enforces a three-mile radius to protect quality and reviews. Not all money is good money; sometimes the best marketing is saying no to orders that hurt the brand.

The conversation widens to life insurance and family security. Steve lays out practical guidance on term coverage for young parents, when an IUL makes sense, and why he refuses to sell policies that clients can’t sustain. We also explore Vegas nightlife from the inside—late headline sets, free-entry shifts, and how clubs lean on bar revenue. Through it all, Steve’s theme is consistent: believe to a “delusional” degree, set clear boundaries when hiring friends, and stack small operational edges until they become momentum.

We close with what’s next: a sports bar concept that pairs fries, wings, and screens; and a nonprofit plan that connects at-risk teens to paid kitchen work and trade certifications in HVAC, plumbing, and electrical. It’s business with a backbone—profitable, community-forward, and built to last. If this story moves you, follow, share with a friend who needs a push, and leave a review to help more builders find the show.