The Night Feed

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The Pledge

Posted in Gigi with tags Gigi, Almost American, America, Pledge, Flag, Extra, Bonus, United States on 6/15/2011 9:15:10 AM by Dubs

The new Gigi: Bonus Extra has our "Almost American" friend taking a shot at learning the Pledge of Allegiance. Is he close enough? Watch now.

I pledge I'm vegan. And their God...

Need to catch up on Season 1? Start here.



With the big premieres of Spärhusen and Easy to Assemble season 2 quickly approaching, we started thinking about the lovely nation of Sweden and all the wonderful things it has brought us.  We're assuming you guys may not know everything (or maybe anything) about the country squished somewhere between Finland and Norway.  So, here are a few educational facts about this Scandinavian gem!

-Sweden is called "The land of the midnight sun" or "The land of the Vikings".  We’re thinking is should be called "The Land of Apples and Fish" or "The Land of Ikea"…but that’s just us.

--The Swedish alphabet has 3 more letters than the English alphabet; they are å, ä and ö.  We're wondering how this changes the ABC song...

One of Sweden’s most famous exports is the family friendly Volvo driven by soccer moms all over America.  The soccer-mom in Sweden is known as the  latte-mama. This is due to the Swedes’ obsession with coffee as they consistently rank in the top 5 for countries with the highest coffee consumption per year.  A coffee break is known as a “fika”.  “Fika” can be used as either a verb or a noun (i.e. “let's have a fika” or “shall we fika?”).     This is similar to the English word “dance” or “shit” (i.e. “this is shit” or “I need to shit”).

Legendary actresses Greta Garbo and Ingrid Bergman are both from The Land of Apples and Fish! Actor Gunnar Björnstrand, also hails from Sweden (not really sure who he is but he’s got an awesome name so therefore we included him).

In the 1970’s, the Swedish band ABBA gained worldwide popularity.  According to the always truthful and trustworthy, “Sweden is the third largest music exporter in the world, with over 800 million dollars in 2007 revenue, surpassed only by the US and the UK”.  Obviously, with the highly anticipated release of Spärhusen’s “The Best of Sparhusen” these numbers are likely to increase.

Finally, in Sweden dates are written Date/Month/Year unlike in America where we insist on being different from the rest of the world and writing    Month/Date/Year.  Therefore to avoid any confusion Spärhusen and Easy to Assemble Season 2 will be debuting on My Damn Channel on 8/10/2009 for the Swedes and 10/8/2009 for the Americans.


Posted in Google, Viacom, YouTube with tags Viacom, Google, YouTube, Sumner Redstone, Eric Schmidt, MTV, VH1, CBS on 7/4/2008 6:10:45 AM by Rob Barnett

Before you start waving the flag today, eyeball some bad news in the morning paper.

Two heavyweight champions have been in a classic battle that effects our access to information and entertainment.

Our privacy just got thrown into the middle of the ring:


Google Told to Turn Over User Data of YouTube

SAN FRANCISCO — A federal judge has ordered Google to turn over to Viacom its records of which users watched which videos on YouTube, the Web’s largest video site by far.

The order raised concerns among YouTube users and privacy advocates that the video viewing habits of tens of millions of people could be exposed. But Google and Viacom said they were hoping to come up with a way to protect the anonymity of the site’s visitors.

Full story here.

Summer Redstone                                     Eric Schmidt

("The Night Feed" note: I worked at Viacom's MTV, VH1, & CBS. My Damn Channel works with Google & YouTube. We're represented by Wilson Sonsini Goodrich & Rosati.)

Happy Independence Day.


Posted in Coolio, My Damn Channel with tags Coolio on 2/15/2008 7:32:00 AM by Rob Barnett



You Got Served: Cooking With Coolio By Dove ~Sheepish Lordess of Chaos~

Published Thursday, February 14, 2008

The Hip-Hop nation knows Coolio for his unique hair and monster hit song “Gangsta’s Paradise” from his quadruple platinum album of the same name. While he's still got new music cooking in the studio, Coolio has been focusing heavily on his kitchen skills for his new online show, Cooking With Coolio.

In doing his show independently on, Coolio is able to give an uncensored, humorous edge to the culinary arts. We caught up with the veteran rapper to chew the fat about the ways he turns soul food healthy and how he’s making true entertainment out of cooking. Tell us a little about how you came up with the concept for your show and how things developed.

Coolio: The concept came about from just playing around. Me and my cousin was in the kitchen one day hooking up a meal and I said, “Wow, what if we had a cooking show? It would be like this” and then we started acting it out. So we did that for a year to a year-and-a half - people would come over and if I was cooking I would pretend like I was doing a cooking show. It grew from that.

I started telling people about it, and I met this guy that was a writer - we were working on something else together - and he was interested in the cooking show. He had some people draw up some things for kitchen gear, and then he wrote an outline and we just took it from there. We shopped it for a while, and though we had a few offers, nobody wanted to let us do what we wanted to do in order to make it the way we wanted to do it. That’s how we ended up taking it to My Damn Channel, because they gave us the freedom to do it the way we wanted to. How do you go about creating an episode?

Coolio: That’s Elan’s job, one of our writers and producers. He came up with most of the concepts for the shows - we gave him our recipes and then he tried to come up with concepts for each show. Originally it started out as cooking and comedy, it ended up getting to be comedy and cooking. [laughs]

We started out with concepts for the first couple of episodes, and then we found out that only worked for a few of them. We scrapped some of the ideas and then we just started --freestyling stuff towards the end. After we shot the first day-and-a-half all the ideas started to grow, and then somebody would throw in an idea and it just came together. Are these recipes that you’ve created personally or are they family recipes?

Coolio: It’s kind of weird, I’ve changed all of my family recipes, because my mom used to cook with all of those high cholesterol ingredients and high fat ingredients. So I just took a lot of her basic recipes and added to them. I think my spaghetti is better than hers, and that was one of my favorite things that she cooked. I just made it a little bit better, I just took some of those flavors out that weren’t absolutely necessary and turned the fat and cholesterol meters down and we just came up with some good things.

Then I create as well. It’s all experimentation, it’s just like making music or doing art or making clothes. You do a model, a sample and then you let people try it and you try it. Usually if I like something everybody else is gonna like it, because I’m real critical of food. If I go to a place and buy a meal and it’s not good, I’ll never come there again.

I pick up some concepts from restaurants that I go to, I’ve even went in the kitchen and asked the chef, “What is this? How do you make this?” I’ve had a bit of formal training, I don’t have a diploma or anything, but I almost finished the whole course. As far as being on tour and on TV sets where you’re in trailers with catered food and in different environments where you’ve probably eaten really bad food over the years, have there been any red flags for you that said, “Hey I need to change the way I’m cooking right now?”

Coolio: Nah, not really, I got a cast iron stomach and a high metabolism and I’m regular. [laughs] My body does its job pretty well, I don’t have ulcers, stomach problems, problems with gas or anything like that. People get older and they start going through that kind of stuff. No high blood pressure or cholesterol, because I stopped eating that way when I was in my early 30’s. When I cook, or when I’m paying for something and I have a choice, I’m eating pretty healthy stuff. I eat my greens and I get it going, it’s pretty easy for me though. I’ve never had a problem with that. Has anyone influenced you in particular, watching them go through having high blood pressure, diabetes or things like that?

Coolio: No not really. One of the things that influenced me a lot was eating in Italy, and being in Italy for over a month and how they don’t use butter really at all. They use olive oil, so for a lot of dishes I substitute olive, sunflower or peanut oil for butter. How many episodes did you start out with?

Coolio: We did 10 for the first season. Would you entertain doing it on television or are you just really adamant about sticking with this plan [on the internet]?

Coolio: Well, I suppose at this point we’re gonna stay on the net because we have a lot of mature content. But if the money’s right and people are gonna make it worth our while, then we’ll take it to network television or to cable. It’s hilarious, but you don’t even realize that you’re watching a cooking show at some points in it. It’s like you’re watching some comedy, but then at the end when you see the finished product you realize, “Damn, he just showed me how to make some s**t! I could use this.” What are some other ways that people can reduce cholesterol and unnecessary fat when they cook soul food?

Coolio: You can use sugar substitutes. When recipes call for pork or beef, you can use turkey instead. It just depends on what it is you’re cooking, you look at what you’re cooking and say, “Should I use butter here or not? What kind of oil should I use? Should I use pork in my greens or smoked turkey necks?” When it comes to soul food, that’s all you can do.

I don’t do a lot of soul food. I can do soul food, but people know how to cook soul food. The people that don’t aren’t gonna try to cook soul food, they’re gonna go out and buy it from somewhere. Now if you’re talking about somebody that’s just starting out and wants to cook soul food, if they don’t know anybody that cooks it, then yeah, maybe I can give them a few tips, but for the most part I do fusion more or less.

I do Mexitalian, Blasian - which is Black and Asian - like soul rolls. Soul rolls are eggrolls but they got flavor in them. You’ve never tasted an eggroll that will taste like one of my soul rolls. I came up with that because the traditional eggroll with all of the bean sprouts, they never put enough meat in it. I just kind of flipped that whole concept, I still use cabbage, but I just added a few things to it to make it taste better, and then at the same time it’s still healthy. Are you calorie conscious when you create your works or are you more about watching cholesterol?

Coolio: It depends on who I’m cooking for. We’re starting a catering business - it depends on what the client calls for. One thing that I refuse to substitute is flavor though. If somebody tells me, “I like really bland food” I’m like, “Oh well you need to get another chef or caterer because I refuse to make food without flavor.” Everything I cook is well-done. I don’t cook any meat rare or medium-rare over here. But one thing about my steak is, you don’t need a knife, all you need is a fork. It’s hard to make buttery soft steak well-done.

Coolio: Most people try to fry their steak. The only way you can do steak on top of the oven and make it get butter soft is by smothering it. Smothering takes away a lot of the flavor as well, especially if you’re not one of those people that likes some really well seasoned foods. It depends on what you like, some people don’t like garlic and onions. I can make stuff and put garlic in it, and you’ll never know - I hide it with another flavor. I’m sure a lot of people are going to want to tune in and see what you’ve got going on.

Coolio: I would advise people to tune in. Just go to, it actually airs on Monday of next week. I would advise people to check it out, you’re gonna get some insight and laugh your a** off at the same time. Then I’ll give you some ways to look at some old favorites, like caprice salad. That’s pretty basic, but I’ve actually come up with another way to do it that’s not caprice salad anymore, it’s “Coolio Caprice Salad” that’s got kick. Some people like it real plain and they want to taste the flavor of the cheese, that’s what a lot of people are going for. Especially Italians, they just put a little bit of oil on it and that’s it. But I kind of flip it.

The whole premise of my style is to help people be able to go to a regular grocery store, get a two dollar steak and make it taste like a 20 dollar prime rib. That’s my thing right there.

COOKIN' with COOLIO - episode ONE:

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My Damn Channel is an entertainment studio and distributor of premium content, founded in 2007. The company creates original series for the Internet and television – including comedy, unscripted reality and live variety programming featuring established and emerging talent. My Damn Channel has produced hundreds of hours of original, critically-acclaimed and award-winning programming.

Our online video distribution network empowers cross-promotion across, YouTube, and other online, mobile and IPTV platforms. The company also creates branded entertainment and targeted distribution campaigns for major advertisers. My Damn Channel is a division of Omnivision Entertainment, launched in 2014 by Founder/CEO, Rob Barnett and Co-Founder/President, Warren Chao.