In short
Justin “The Real Food Stalker” Brown explains why he creates food content, how he stays consistent, what he believes about honesty/positivity, and shares practical “quick and easy” meal ideas plus his origin story.
Guest background
Justin is an Atlanta-based food reviewer who started Food Stalker in 2010 (photo-only). He began eating on camera around 2020–2021 during COVID. He uses mostly phones, edits with free CapCut, and collaborates with other food bloggers. He also writes restaurant articles for AJC (started this year).
Key claims
His goal was simply to share places he likes—he doesn’t chase followers (“I have my people”). Consistency beats talent. He avoids “negative” reviews by only posting what he likes. Video shows texture and real enjoyment better than photos.
Notable examples
“Quick and Eats” microwave flame-broiled burgers (melt cheese at the end); memorable bites include Kingston Caribbean cocoa bread beef patty mac and cheese and oxtail sandwich, Mr. Vegan soul food vegan plate, and Frankies Steakhouse onion “bug.” He also discusses trying vegan mac and cheese and his sister’s influence.
Written by AI. May contain mistakes. Listen to the episode to check what was said.
Chapters
Tap a time to open that second in VOJustin's Journey to Content Creation
0:25 to 1:40
Justin discusses his initial motivations and how he started his content journey.
“When I started the podcast like two and a half years ago, I was a LinkedIn guy, right?”
The Impact of Authenticity
1:40 to 3:30
Mick shares how Justin's authenticity influenced his own social media approach.
“I'm not trying to please the whole world.”
Finding Your 'Because'
3:30 to 5:55
Exploration of deeper motivations behind Justin's food reviews and content.
“That sentence usually starts with, well, because, and I care about that.”
Starting the Food Stalker Journey
5:55 to 9:35
Justin recounts the origins of his Food Stalker brand and how it evolved.
“2020 or 2021 is when I started eating around COVID.”
Consistency is Key
9:35 to 11:10
Discussion on the importance of consistency in social media and content creation.
“Because again, even that part is consistency.”
The Tools Behind the Content
11:10 to 13:00
Justin shares his editing process and the equipment he uses for filming.
“And that's the good thing about me not, like, you have some people, I see why they overlook me because I don't do the filming where it's just aesthetically pleasing.”
Writing and Food Reviews
13:00 to 14:00
Justin talks about his new venture into writing food reviews and the challenges involved.
“Just get whatever the newest Samsung or iPhone that's out, and the camera's going to be good enough to go.”
The Joy of Food Writing
14:00 to 17:40
Discover the passion behind food writing and how opinions vary.
“And now all my boys, my family, they all love everything you do.”
Quick and Easy Meal Solutions
17:40 to 20:09
Learn about quick meal ideas, especially for busy parents.
“All right, I'm going to move us to what I call the hot takes.”
Fun Food Challenges and Racing
20:09 to 24:10
Hear about a friendly food-related challenge involving racing.
“So it was, I know a lot of people are like, man, you put it in the microwave.”
Show all 20 chapters
A Life-Changing Culinary Moment
24:10 to 28:00
Explore how personal experiences with food shaped a passion.
“Because I'm going to have the W for you.”
The Joy of New Flavors
28:00 to 29:52
Discover how trying new foods and flavors can expand your culinary horizons.
“And the first time she brought home some wings one time.”
Vegan Cooking Adventures
29:52 to 31:56
Learn about the evolution and acceptance of vegan cuisine.
“And I also love the fact that, again, you're you're much bolder than me where you'll try almost anything.”
Starting a Podcast Journey
31:56 to 34:04
Explore the motivations and early challenges in launching a podcast.
“So I'm going to talk to Coca-Cola right there.”
Viral Video Moments
34:04 to 36:18
Hear about the impact of viral moments and the emotional connections they create.
“And now it's like three, four or five clips a day.”
Exploring Atlanta's Food Scene
36:18 to 40:08
Gain insights into the diverse and rich food culture of Atlanta.
“And I'm mad that she didn't never get to go out to eat with me and somebody say, hey, man, your bill's taken care of.”
NFL Teams and Fan Loyalty
40:08 to 42:01
Discuss the passion and loyalty of football fans towards their teams.
“and say Atlanta's not like the best of food, but in reality we are because we have like every type of food.”
Football Team Banter
42:01 to 43:09
A light-hearted conversation about NFL teams and betting on games.
“That was the last time I ever betted with my heart.”
Justin's Positive Philosophy
43:10 to 46:28
Justin shares his outlook on supporting others and not being affected by negativity.
“We don't all wear a Patriots jersey of your choice.”
The Real Food Stalker Promotion
46:29 to 47:26
Justin discusses his social media presence and plans for giving back.
“But they know I love them, so they going to always do that.”
Transcript
Automatic transcript. May contain errors.0:00I had a goal, not a real goal, but I was just like, I'm just gonna keep doing it. I didn't have a goal of, I'm gonna get 500k followers, I'm gonna make it to a million. That wasn't my goal. My goal was to let people know the places that I like. And that was my only goal. And then it turned into what it is now, where people have fans, people have followers. I have neither. I have my people.
0:25Mick Hunt:ladies and gentlemen welcome back to another exciting episode of mick unplugged and today we're here with a guy who doesn't know it but he's actually the one that got me into content on instagram we're talking to none other than justin the real food stalker brown how you doing today brother hey man i'm doing great man i'm just glad to be here man i appreciate you even giving me the opportunity to be here, man. Well, I had to give you a try, right? You got to give these folks a try. Yeah, hey man, give me a try. Give me a try. Man, so I'm going to be real. I'm going to be honest with you. When I started the podcast like two and a half years ago, I was a LinkedIn guy, right?
1:04Mick Hunt:So for me, social media, like the business side of me, everything was LinkedIn. And I looked at every other thing as like, I don't need to be there. Just a whole bunch of kids on Instagram or TikTok or whatever. But my business manager was like, hey, Mick, you at least got to go on Instagram. So I said, let me see what it's about. I followed you my very first day on Instagram and you changed my life, dude, because I loved how authentic you were. I loved how positive you were. And it was just amazing to see the work you were putting in. And I was like, all right, I can go on Instagram and I'm just going to be me.
1:40Mick Hunt:I'm not trying to please the whole world. I'm not trying to be silly or funny or anything like that. I can be me. And it was because of you, bro. Oh man. See that. And that's the, the power of the internet is that you can motivate somebody without even knowing that you're motivating. And I get, I got lucky that I got to just be me. And so it's not like when I'm done, I got to hit a switch and go back to i get to be me so the on switch is on at all times so even when i'm not eating or i'm not doing nerd stuff people know that's me so it's like all my friends know it's me yeah and they're like yeah you got to stay true to yourself and i did i got to so that's the fun part of it is that i don't have to change the hardest part of it is that i don't really care about pleasing people so that's so and people are always like hey man you need to show us where where you eat that's bad and i'm like why like if you're asking for directions if you say how do i get the linux mall and i give you the directions do you want me to tell you the wrong directions also like like why would you want that so people want me to be negative about certain stuff and they're like nah you can people always try to make it seem like you're not being negative when you are being negative like that's not negative you're being honest but sometimes honesty is negative it's going to have a negative reflect regardless if you are being honest.
3:01So I'm not saying you shouldn't be honest, but I'm saying if you can go around it and not post what I dislike and just show you what I like, I mean, that's what I'm going to do.
3:10Mick Hunt:No, I love it, man. It's all positive vibes. And, you know, I always start my show by asking my guests, what's there because? Right. That thing that's deeper than your why. If I were to ask Justin, your why is probably your children and food, right? But if I were to say, why is that your why? Like what's the deeper reason? That sentence usually starts with, well, because, and I care about that. So if I were to say, Justin, all the amazing things that you do, the impact that you're making, not just here in Atlanta, but all over the East Coast and flying out to Phoenix and California to do these reviews and inspire people, what's your because?
3:49I mean, my because is simple. It's like, I love to eat. And since I've been younger, high school, people always ask me, like, where to go eat, where to go eat. And really, I just enjoy it. So it's not really a because. It's not like I'm doing it, like, to make. I'm giving people a journey of a foodie. Like, this is just what I enjoy. And if you go to a couple places that I like and you enjoy it, your taste buds are probably similar to mine's. And then I have people who don't go out to eat much and they just started going out to eat and their taste buds are similar to mine. So it's making it easy for them to go on a date night.
4:28So for me, my because was just because I was looking at stuff and I didn't, not that I don't like the way other people do their content. I just always felt like I got to see people eat food. And that's really what made me eat on camera is because I couldn't tell a picture. if a picture's a thousand words, then a video gotta be a million words because now you can see the texture. You can, when I bite something, you can tell if it's tender and like a picture, a picture could trick you. And so I'm not much for, I look at pictures, I can say it might be good, but if I see it, a video of it breaking,
5:04Mick Hunt:I can tell. I can tell when you really enjoy something because your eyes close and it's taking you back to a spot. Like you get that smile, that warm feeling on your faces. Like, oh, he really likes that one. When did this journey start for you, man? Like, when did you say, I'm going to do this? All right. So I had Food Stalker where I was just taking pictures of food. And I wasn't doing it because I wanted to do a magazine myself. Like, that's what I wanted to do when I was like in 2010. I was already had Food Stalker. And Food Stalker came about because I used to watch people. So I'm sitting and the food would come by and I would always ask the waiter, waitress, hey, what did they just get?
5:43And then my wife was like, man, you're stocking people's food. And I'm like, yeah, I'm a food stocker. I can't help it. So for me, what was the question? I'm sorry. I'm sorry.
5:53Mick Hunt:When did the journey begin for you? It really began 2010. Okay. But I wasn't eating on camera. 2020 or 2021 is when I started eating around COVID. I started eating on camera. Okay. And then we couldn't go out. And my kids were like, you should eat on camera. You make food look good. Because the funny thing is I have to get them sometimes. Because sometimes I'll taste something that I hate. But I can hold it in long enough to make them want to taste it. And they was like, you need to eat on camera because you make stuff look good. Because anytime I got something that's super good, I can't hide that it was super good.
6:30And they always want to bite. And I can't tell my girls, no, because I got all girls. So it's like, stop asking me for stuff. So that's why I get caught eating in my car. And that's why I'm not eating in the car because I do it a lot. So before I get home, I'm like, I got to eat. But it started 2021, 2020, 2021. Okay. First video may have been 2021.
6:49Mick Hunt:2021. Yeah. And so I'm going to move us to what I call the unplugged truths with that statement right there. because I think the key to what you do and why I followed you was because you're very consistent right like there's been a lot of folks on social media a lot of food reviewers that pop up and then after six seven little takes they're done right you've been very consistent with what you Talk about the power of consistency, man. This is everything. It don't matter what it is. You can win with just that. Yeah. Like, I'm talking about you can win in all parts of life, whether it's your job, whether it's social media, whether you chasing some girl that you want.
7:35If you consistent, you might win her over. Like, I'm telling you, you can win the biggest battle with just consistency. That's for football players, basketball players. If you consistent, you're going to work out every day. Yeah. It's going to make something positive is going to happen eventually. So consistency is the biggest thing. You don't have to be, I'm not the most talented. I'm not, it's just not, I'm not the most handsome. So it's people out here that is taking stuff for granted. Like you got something. And if you were consistent, you would be even bigger than you are. Whatever you're doing, you could be bigger, but you have people who got real talent and they're just not as consistent.
8:10So I think consistency is one thing, but I'll tell you this. Like you said, you might have some people who start food blogging and six, seven videos and they're done. And they're done because I'm going to tell you, I spent a lot of money eating out starting because nobody wanted to say, hey, come eat for free or let me pay you. They wasn't doing that. And if you look at the first videos from 2021, I was eating every day. And when people were like, you don't eat at home. I literally do eat at home because my wife was cooking. but my daughter's cooking so it's like i could get home cooked meals every day but that's not what i wanted to do because my kids and my wife not finna cook for y 'all so me doing a video for that it's not gonna help y 'all at all so i was spending every day my wife was like you're spending too much eating i'm like we could go on vacation i'm like we still gonna go on vacation chill so like but it's funny that that's that's that's a reason why a lot of people probably stop because when you start you got to pay for your own food and then maybe you won't get to go to some of the best restaurants because some of them are high so that could stop somebody but for me i had a goal not a real goal but i was just like i'm just gonna keep doing it i didn't have a goal i'm gonna get 500k followers i'm gonna make it to me that wasn't my goal my goal was to let people know the places that i like and that was my only goal and then it turned into what it is now where people see me and it's not people have fans people have followers i have neither i have my people so anytime i meet people and they're like i'm gonna be a fan i'm like no you're my people so that's so they're my people that's that's just what's going on i love that man for the person that's watching or listening right now talk to us about the world of content Like what equipment does Justin use?
10:02Mick Hunt:Like how do you do the editing? Because again, even that part is consistency. And I tell people it's not as expensive as you think it is, but you still need the right stuff every once in a while. I'm going to tell you, I'm not like, when I say this, people are going to say, man, I can do it because this is all I got. Phones. These are all phones that I probably use the camera at some point on. and that's it. That's all I ever had. And me and my wife, she was editing and then she got tired of it. She was like, and she showed me how to edit. So one of my phones, I got too many phones, I promise you.
10:43One of them is doing. We ain't going to talk about
10:44Mick Hunt:Justin's side business. He used to have pagers if you follow along. I was in that era. I had pagers, flip phones, all that. Yes, sir. But what were we saying? because my phone just threw me off. No, you were talking about the editing and your wife. Okay, so my wife was editing. And she'll still do it here and there to help me out because I work a lot, she works a lot, and she'll still do it. But she showed me how to edit. Like, we was using just CapCut. And we didn't even pay for CapCut. We was just using the free stuff. So that's all I ever use. And that's the good thing about me not, like, you have some people, I see why they overlook me because I don't do the filming where it's just aesthetically pleasing.
11:28I do the, I'm about to let you know if I like the food. Right. And then there's some restaurants that I done been to and I ain't found nothing on a restaurant that I like. So I couldn't even post them. And then there's, I'll look, if you got 30 items on there, maybe I can find two or three items that I like that I can be good with showing. But that is what helped me, like, is that it's not hard for me because I don't do all that. I just eat the food. I do one take. I don't go back and try to redo it. If a food drop, it's going to be on film. And so that made it easy for us to edit. Like, I got friends who edit, and they say, man, it take me six hours to edit.
12:06I said, what? I said, if I had to do something for six hours, it's not going to be edited. I'm going to work. I'm not doing that. Yeah, so I just use phones, man. I bought a$3 ,000 black camera, black magic pocket camera. That's what I bought. Never used it. never use it because somebody came by my um my cousin husband he shoots a lot of videos and he's like all right you got to change the shutter you got to change i said man i'm not gonna remember that right on the phone i can just press record yeah so he put it on a stable he like put everything and he say well just shoot at this all the time then i realized when i shoot on that i have to export it i have to do this then it comes in a big file and i say okay this is not for me so So I'm sitting on a$3 ,000 camera then.
12:55It's just sitting around, man. Sitting around. I just use them phones, man. You can get away with the phones. Just get whatever the newest Samsung or iPhone that's out, and the camera's going to be good enough to go. That's all you need. Absolutely.
13:09Mick Hunt:So you also, aside from doing the food blogging video style, right, you also do some writing too, man. Talk to us about that a little bit. Yeah, this just started this year. I was lucky enough to where people like me. Like, it's just, my mom always said, people like you. And I don't understand why. But I guess because she around me all day. So, but, Monty, she gave me an opportunity that nobody's ever gave me. She reached out, say, I might have something for you. She told me like three months early. And I thought she meant like we were going to collaborate because she's big on, she sells books and stuff of cooking.
13:49so I'm thinking oh we're gonna do a video she gonna cook something I'm gonna eat it cool three months go by and she call me back and she's like you think you could you write I say I write I'm not gonna never turn nothing down I'm gonna try it and then she's telling me oh you ain't good at it so it was with the AJC and then put together some articles some of the restaurants I like and I put together the article of course you can't make everybody happy so you got people putting it in their favorite restaurants saying that it should be this restaurant but not for me right you know this is my list right you can create a list yeah and i tell people that every day don't get mad at me but she gave me that opportunity and i wrote and people like it yeah you got some people that don't but and then i try to tell people this while i'm writing which is very fun it's fun it's funnier than i thought it would be and people uh if you put down another business to pick up another one i'll never go eat there i'll never i i will never go eat there if it takes you telling me that a spot that i like i shouldn't or this spot is so much better i'm not gonna go try it right i'm just gonna be like that's not that's not how i am so i'm not gonna do that and that's what i appreciate you and
15:10Mick Hunt:And why I started really just loving your content, resharing. And now all my boys, my family, they all love everything you do. Because you are being honest in a positive way. And what I mean by that is this. When it comes to food, everybody's taste buds are different. You might say something is horrible and I love it. Well, now you're out there giving a perception just because our taste buds are different. and I love the fact that you were just like hey this is good right like you ain't talking about oh when I tasted I taste paprika and garlic powder and you're just like no the food is good yeah it's good I'm not and people get so mad you didn't say this you didn't but when I write I have to say what the seasoning is right because when you're writing now you have to make someone want to go and it's gonna take that It's not just, you can't just say good.
16:10And that's something I had to learn because I'm just a teller of, man, if the food was good, if I believe that it's worth the money. And that's another thing. So I'll tell you if I think it's worth, like, the amount. Like, and everything that I've been eating that I post, I feel like you're not wasting your money. But you have people who are very picky eaters. I got a friend that always sends food back. Like, I never like to go out to eat with him because I know he's going to send something back. And I'm like, bro, wait till I get my meal. Right, you messing up for the whole table. I don't even want to order dessert when I go out to eat with him because I'm like, oh, they're going to get me on this dessert.
16:48But I always tell him, man, you order last. Like, you order your food. Let me get mine. Because if I don't like something, I'm not going to tell you. I'm not sending it back for you to redo it. Don't want to risk it. So, like, hey, cool. I'm going to try you again another time. I give everybody two tries because I do feel like you can have a bad day. We all do. Yeah, you may have a different chef in there that day. You may have a different waiter or waitress in there. Each one of these people play a major role in the food part. It's not just the chef. It's not just if the food's good because if my waiter or waitress disrespects me, I'm not going to like your food.
17:27I'm out of the mood. My taste buds out of the mood. They work with me. My taste buds is with me. They have never crossed me. So they know if we get some bad service, hey, we ain't liking the food. We out. So, yeah.
17:40Mick Hunt:Yes, sir. Yes, sir. All right, I'm going to move us to what I call the hot takes. And I got this hot take right here because I love you on so many levels. But I saw you do something the other day and I was like, I don't know if I could do that. Okay. What was it? What is it? The quick and eat? the quick and ease. So for all you that are watching and listening, I'm going to have a clip to this Instagram post right here. And don't take it from me. Justin loved it. But it is they're burgers that are already flame broiled. And you heat them in the microwave. Right. Wait. Time out now. Time out now.
18:20You can. They have directions on the do them in the oven or on the stove.
18:24Mick Hunt:Okay. The only reason I did it in the microwave was to show the part of if you're a parent that doesn't have time to cook and you want to give something good to your child that you don't trust them enough to be around that oven or that stove while you're gone. They can microwave it, even though I know a lot of people don't want a microwave. But I just wanted to show that you can if you needed to. If you wasn't there and they were hungry and they like, can I make some eggs? And you like, do I want to risk my house burning down? Nah, just take the burgers. It's not that bad. It's only four ingredients.
19:00And that's the beef and the seasonings. So it's only four ingredients. It's not like you're getting something that got all this crazy stuff in it.
19:08Mick Hunt:No. Okay. I was messing around with this. But quick and easy, though. People will. It was. So I was just like, oh, that's red meat. We're just going to throw it in the microwave. But it looked as if you just got it out of Burger King or whatever when it came out of the microwave. And you gave some tips, right? Like, it's a minute and a half, but we're going to do it for 115, and we're going to throw the cheese on at the end. Yeah, you got to melt that cheese on there. Absolutely. You don't want cold cheese on the burger. But I'm going to tell you something. That burger was actually good. I'm not saying that burger is better than, like, an NFA burger or over here in Plant City Market, H &F.
19:46Nah, nah, we're not saying that. I'm saying it's good where your kid's not going to say, I'm not going to eat this. They're going to say, hey, I like this, and they'll repeat it. And if you got that in there, you got a quick meal for them that you don't have to prepare that can give them the independence, the star, and maybe you working them to get into the stove or the oven. Yeah. Yeah, it's a good choice. Quick and Eats. Costco, right? Costco, Quick and Eats. You got it. Quick and Eats. It's quick and it's some good eats. So it was, I know a lot of people are like, man, you put it in the microwave.
20:14I say you can put it in the stove. I know everybody trying to get, well, I don't microwave nothing. But I grew up with the microwave. So guess what? hey the microwave is still part of my life i'm gonna tell you no lie oh it's still part of mine
20:26Mick Hunt:too but like red meat though like i can't do so i'm gonna let y 'all in on a little secret i can't do protein reheated like if it's the next day or whatever like i just can't do it so okay so so so then that means you never went to a steakhouse had your favorite steak ate half of it brought it home and just put it back on the steak and eggs and eggs and eggs Yeah, you don't do that? No. Oh, man. You know what I'm saying? If you go to the right steakhouse, that steak is better the next day. Something about protein, especially red meat and grilled chicken, tastes so different the next day to me.
21:00Man, me and you got to go to Frankie's Steakhouse. Okay. We're going to get a steak. You're going to do it for one time for me. That's only one time. You're going to leave half that steak. And you're going to warm it up, and you're going to eat your favorite way, whether it's a fried egg or a scrambled egg. Yeah. And you're going to try that. And I promise you, Frankie's Steak tastes, sometimes I just want to go get your steak and just bring it home and let it sit overnight and then do it in the morning. But I got to take you there, man. We're going to go there and we're going to do that, man.
21:28I promise you. Frankie's Steakhouse.
21:30Mick Hunt:Yeah. Sugar loaf. There it is. So here's another hot take too, man. Like you eat, you said you love food. You eat all the time. I don't eat a lot and you're in much better shape than me. Hey, not much better shape, man. I just live small. I'm just small. I'm just small. I'm going to tell you something. I'm going to tell you one thing I do. Because everybody asks, how you stay small? My mama was 4 '11", 90 pounds. My dad was taller and skinny. Skinny. So I just can't. Even if I ate all the time, I couldn't gain no weight. I'm out of shape. I just raced my wife's nephew. I saw. I had on these heavy, we're going to say this.
22:13I had on some heavy, heavy crocs. Next, stop.
22:17Mick Hunt:He got beat. I got beat. By his six-year-old nephew. No, not six-year-old. Hey, no, no, no. He's 26. He in his prime. So for those that don't know, Justin told me he used to run a 4.3540 back in the day. And so if you go, I want you to go look at a lot of his clips because you'll see him. Like he, you know, especially holidays, he's out there running in the neighborhood, sprinting, trying to compete. But just a couple of weeks ago, he took an L. I took a big L. capital L not lowercase it was capital it was bird city because I'm gonna be honest I'm a 1983 cutlass with a small block like you know what I mean and he was a a 2000 something with fuel injection all that I didn't stretch so I didn't and his turbo kicked in and mine did not kick in I didn't pack that gas I wasn't ready yeah and yeah he blew the doors off me I ain't gonna tell When I could see the back of his shoulder blades, I knew it was over with.
Read the full transcript
23:18And I was like, all right. But we're going to run it back where I got on proper clothes. Because I felt like I had on some skinny jeans shorts. So I couldn't get it all out. Then I had them heavy Crocs on. But he won. Peanut, if you watch this, we're going to race again. And it's going to be soon. We was going to race on the beach. But he said he was heavier than me. And he said, you're like running on the sand, on top of the sand. And he's like, if I run on the sand, I go in. So he didn't want to race me on the sand.
23:49Mick Hunt:You see the difference? He knew the setup. He was like, no, you could have easily said no. You could have easily said no. But you could have done film and you saw shoulder blades. Yeah, I saw shoulder blades, but it's all good. But I'm telling you, I'm going to beat him the next time we run because I am about to get in shape. How people are like, man, you look like you're in shape. It ain't going to be no more. I look like I'm in shape. I'm going to be in shape. When are we doing this? man I really want to beat him on Christmas I really want to beat him on Christmas day because we go over there every Christmas we swap out gifts I want to raise him on Christmas and that be a gift to myself and him oh he's getting the gift too oh yeah I'm going to buy like a big old L because I know I'm going to win and I'm going to put it in a box and I'm going to put it in four boxes so when he open it he's going to think he's getting something good it's going to be a big old L we're going to make sure I'm available Instagram live on Christmas morning?
24:43Mick Hunt:Yeah. Because I'm going to have the W for you. I'm going to have it ready for you, Peanut. You're not going to have it. I'm telling you. I'm going to have it ready for you. I'm telling you, I'm not going to lose again. Okay. I can't take the stress of that loss. My kids saw me lose. All right, so here's what we're going to do. If you win, if you beat Peanut, Peanut, I got my money on you, just so you know. But if for whatever reason you pull your hamstring, Peanut, and he steps on your toes or something, the final I'm going to host it at my crib Greenville, South Carolina we're going to go get a track at Clemson University and y 'all going to run the 100 if you win we ain't running the 100 I'm going to tell you that right now the age I'm at now I reached my top speed at 15 yards at 15 yards and then I'm not even racing him a 40 Because I'm going to tell you what I know.
25:38A top speed. I'm top speed quick. So what y 'all run, a 25? We're running 30. We're running a 30. No, no. I can keep my, when I'm top speed, I can hold it to 30. Them extra 10, he going to blow by me, I'm going to tell you. 30, he ain't beating me. He ain't beating me in the 30. We at least got to go 35. No, I can't give him that much. I'm telling you, when he open up, he open up. Because he was like, oh, it felt good. He was just getting, and I was hurting. I was sore. I didn't man when I tell you my legs I felt it it was so tight when I was done I said and he talking about I'm just getting ready this feel good we need to we need to make it longer I said in my head I was like well I'm not doing that I'm finna go eat a burger
26:20Mick Hunt:Peanut I got something for you I'm hiring you a coach good friend of mine multi Olympian Sonya Richards Ross will train you Aaron Ross will train you from the NFL I ain't going to get him a trainer. I know he's young. He already trained. You said 30 was it. I got to get him to blow past you at 15 then. If you hit it at 15, I got to help Peanut get there at 10. I don't like the thought of that. I don't like it. You just told me you love me. When somebody tell me they love me and then they go against me like that, I don't know if they love real. Hey, money is money, bro. I put my money on Peanut.
26:56I'm not saying I'm going to bet no money. I might bet some push-ups because I ain't guaranteeing nothing. I might bet some push-ups.
27:03Mick Hunt:Nah, man. So this next segment, I call The Room. And I know that food blogging isn't all that you do, but it's a true passion of yours. Was there a room? Was there a moment? Was there a dinner that like changed your life that motivated you to do this? I think I just started enjoying different foods because of my sister. She probably don't even know this. So if she ever see this, she going to be like, oh, I knew this all the time. But so we didn't grow up like where we just had money. We didn't. We wasn't going out to eat. My mom was cooking. And she had my mom learn how to cook. And she said, I ain't know how to cook.
27:43She just learned. So she would be able to feed us. And she got really good at it. And then she got older. She got bad at it. I don't know what happened. After I moved out, she's like, I went cooking. I did that for y 'all. I'm like, what? But all right. So, growing up, my sister, she was dating someone, and they would go out to eat. And I'd be at home.
28:05Mick Hunt:Yeah. And the first time she brought home some wings one time. And this was when wings was just hot lemon pepper. That was it. That's all you was eating. She came back with some teriyaki wings. It's the first time. My taste buds went crazy. Exploded, huh? So, then she might come home with something else. she always she wouldn't never eat all her food so she always come home with something and she always put me on to something new so it was she she gave me my first peach crush the soda and all we was drinking was coca-cola and that peach crush i'm like what's this right then what else did she she brought me a canadian clear i don't know if you ever had one of those yeah so it's the first time ever this is like when canadian clear first was in georgia or whatever she brought one i'm home she just used to always bring food i used to always love when she went on the day i felt like i was going on a date there you go so i'm like you ain't going on no date you ain't going out with your with your baby you need to go out so but she ain't go whenever she went out she brought food back and like it was just always good she ain't never bring nothing back that wasn't good okay so and it kind of to me it kind of feels like she was food blogging then without knowing Because she wouldn't bring me nothing back that was nasty.
29:22So if it was nasty, I'm assuming she didn't tell me it was nasty, but she didn't put it on the plate when she brought it back. And I was eating seconds. So I was eating my sister leftovers. And man. And then I guess that just grew my taste buds. My taste buds was just like, sometimes she'll go out. Mama will be cooking. I'm like, man, I'm just going out. She might be doing something that good. Right. Right. But yeah, that was that's what really probably kickstarted the whole that whole thing. My mom's cooking and her bringing home just different stuff.
29:55Mick Hunt:Yeah. Yeah. And I also love the fact that, again, you're you're much bolder than me where you'll try almost anything. But here's where you got me. And I started doing it at home. Vegan mac and cheese, bro. Like. You've done it. You've done several of them now. But I remember the first one I saw and I was like, I don't want to like that, but that looks amazing. And I trust Justin. So I went and made some vegan macadons and I almost can't go back. Man, listen, you got to try Mr. Vegan 9. He was the first vegan chef that I, the second vegan chef, but that's the first vegan chef that I tried that a viral video came up about it.
30:36Like the video did maybe like 10 million on Instagram or something or something crazy on TikTok. It went crazy everywhere. And he was like, man, it changed his life. But the food changed my life to know that you can get mac and cheese without it being actual cheese. And I was like, I'm like, dang, the vegan chefs have come a long way. Because it was like vegan food, you just hear it. And he was like, I'm not trying that. Right. But now it's like, if I want something, I'll try it. Like, my kids like vegan food. Maybe they may later in life go vegan. Who knows? My wife, she loves it. So, you know.
31:20But me, he always tells me, like, man, anytime you want something, just call me because you did something for me that nobody else ever done. And I'm like, wow. And I don't think about it like that because I'm old school. So a video to me is just a video.
31:34Mick Hunt:Yeah. Like a lot of people treat the videos like it's gold, which it can be gold because you can make a lot of money. But I'm still nonchalant to it because I guess I just grew up in a time when we didn't have social media. So I'm not, I'm figuring it out a little bit now. Money can be made. I just got to figure out how to connect the dots and make it where that's all I do. No, you got it. You're on the path, man. Like one, you're in Atlanta. Two, you're just great at what you do. So I'm going to talk to Coca-Cola right there. uh hey man hey talk to Cope man talk to them talk to them talk to them because another thing I see I mean it might be a little off topic but I see brands you hear things you hear like man they paid 400 ,000 for three videos I'm like man you give me 500, 400 ,000 you got me all year I'm talking about 3, 4 videos all month come and get somebody who finna be loyal to you Forget the three videos for 400, man.
32:37You're going to get that every month. Can't nobody talk bad about you. You my brother now. Now I got to fight for you. Y 'all talking bad about what? No, y 'all can't talk bad about them. You're getting somebody that's on your team. But it's, I mean, you know how life is, man. Stuff happens when it's supposed to happen.
32:57Mick Hunt:Nah. So when did you start? Now you asked me, when did this start for you, the whole podcast? Now I'm getting interviewed. Look at that. interview just a tad just a tad so it was march of 24 man and here's what's crazy i didn't want to start a podcast i just wanted to do youtube content like at the end of the day i wanted to do youtube content on why you should focus on your because and not your why and so then i've got mentors so like les brown who lives here in atlanta now damon john robert irvine um you say les brown les brown he might be one cousin my last name brown anytime i hear brown i'm like hey You might be family.
33:35You might be. There you go.
33:36Mick Hunt:But all of them were like, Mick, you should do a podcast and we'll be guests. And I was like, okay, I can come out of the gate with some names. And then it just spawned into its own world, man. It's crazy because all of my episodes are about my guests. Like, I love hearing stories. I love hearing the things people are doing to inspire others and to make impact. And the world needs that. And so that's what the show is about. So started in 24 and just been rolling ever since. When I first started, I did no clips. I didn't put anything on Instagram. And now it's like three, four or five clips a day.
34:09Mick Hunt:I do some talking head stuff and it's just going good. When did you get your first video that was like viral wear? Because I'm going to tell you mine. But when did you get your first viral video that made you be like, people like to watch? So the one that went viral the most was I was talking about the 10 year old me making a promise to my mom to change her life. And it was actually just a clip out of a 10 minute segment, but they took 45 seconds of it. And that is like, you know, over 2 million views now. Wow. I'm not I'm not big time like Justin. where I can get. No, you have two million. But two million for me was like, oh, okay.
34:54I'm not big talking like that either. I don't know, because Instagram, TikTok, oh, they play with your views. But Mines came, we did this one where I had a pan, it was two different ones. I had a pancake stack like this. And my daughter, I was doing a neuralyzer from the men in black, and I was getting ready to eat it. And she was like, what you doing with all them pancakes? because they had 10 pancakes, a pound of bacon, and a pound of potatoes. And she was like, you not the rock you're eating like that. You the pebble. And so when that happened, that went crazy because I am small. And then after that, the next video was, I want to say it was Steam House Lounge, and they had all these oysters right here in Atlanta.
35:39And then that video went crazy. And I was like, no, this is all right. Like, because we, I remember sitting around and my kids were like, people still liking your video because they just looking and they like, I'm crazy. I'm like, what you talking about? And then my phone was on ring and I just keep hearing ding, ding, ding, ding, ding. I'm like, I had to turn it off. I was like, I look up in the morning, it's still going. I say, oh, man, they like the video. And that was crazy. And then years later it blew up and I'm so mad because me and my mom used to go out to eat so much. Like we used to go out to eat so much.
36:14It's just like some restaurants that I go to now, they remember my mom and she passed away. And I'm mad that she didn't never get to go out to eat with me and somebody say, hey, man, your bill's taken care of. Because that would have been the wildest thing in the world to her because she didn't like to take pictures. She wasn't on social media. Like, that would have been wild for her. So I hate that it happened after her, but my youngest daughter looks just like my mom. And she acts like it. So it's kind of... Gives me that. All right, you still. You still here. You still here. Yeah. Yeah, I love that, brother.
36:49Mick Hunt:I love that, man. I'm going to get you out of here on my Unplugged Five. Rapid fire five questions. All right, let's do it. You ready? Yeah. Best cook in the household is? The oldest daughter. Oh, okay. She's stealing people recipes. My wife might cook something, and it'd be super good. It'd be the best. She might can't recreate it because she don't know it. she used in it. Uh-huh. So, yeah. Okay. I dig that. I dig that. What's been one of the top three memorable bites you've ever had?
37:31Kingston Caribbean's Cocoa Bread Beef Patty Mac and Cheese Otz Tail Sandwich. That was amazing. Okay. Mr. Vegan's soul food vegan plate. Mm-hmm.
37:55And it's going to be weird. I'm going to say this. The only reason I'm going to say this is one of my biggest bites was because it was a side that I didn't think I was going to like. And now every time I go there, I have to have it. Onion bug from Frankie's Steakhouse.
38:09Mick Hunt:Okay. And they were so good. Like, I ain't. can be this good like but i like onions but i've never had an onion like that and that changed my life as far as onions like i now i just i like people are probably like man i ain't yeah that i was good okay yeah i dig that i dig that so people that aren't from atlanta don't understand atlanta's a whole bunch of different communities and and sections that that make up atlanta you turned me on to mcdonough man like i know mcdonough had a big food scene like that like What do you think is one of the best food areas of Atlanta? Underrated. Let me say it that way.
38:50Mick Hunt:One of the most underrated ones. It's all so different because you have an Asian scene like in Duluth and all that. And I love that area. And then you have Caribbean food. This is what I love about it. Georgia. It's stuff that's so good. I don't think there's a particular scene. mcdonough and the only reason because i stay in mcdonough so i had to find places that we could eat because years ago i wouldn't even ride through mcdonough it was a rural area it was just like it just wasn't somewhere we were riding through that night trying to find food but now it's so many restaurants that's popping up out there they have pandora on the square which is cool was a you don't get fine dining like that anywhere else on the south side.
39:40You get Enzo, that's in Fayetteville, though. It's fine dining. Curiosity, fine dining. So we got, like, I feel like three really good fine dining spots on the south side. But I can't name one area because what I do every weekend, we'll pick an area to go to for particular food. So it's so many different places that... So just go anywhere in Atlanta. You can't do that. Yeah, you can find something. People come down here and say Atlanta's not like the best of food, but in reality we are because we have like every type of food. And it's not like it's somebody who's not from there making the food.
40:19Like every one of these cultures got a really good restaurant somewhere in the city. And that's what I love about us is that you're not stuck just eating one type of food. But the thing is, you might have to travel for it. You might have to go here. You're going to get in that Atlanta traffic. I was going to say,
40:36Mick Hunt:it might take you two and a half hours. Yeah, you're going to get in that Atlanta traffic. I don't like that Atlanta traffic. And that's why my kids get mad with me because I'm up. I'm like, man, we're going to beat this traffic. Y 'all want to go eat? We're going to go in this area. We can go to the mall in this area. We can go do something. But we need to get out here before that traffic. But then me and my taste buds start being like, you know what? I just want something fast. Like, I'm just telling you how my mind thinks. If I get caught in traffic, I don't want to eat no more. I'm not. I get frustrated.
41:04and I'm out because I got frustrated in New York like that. I thought my navigation was messing up. It said one mile, 30 minutes. And we was in a Uber and I said, nah, that can't be right. Oh yeah, you could have walked. Eight minutes went by and we had moved an inch. I said, let's get out of this and walk. I told him, go ahead, charge me what you're going to charge me. We getting out, we walking. And sure enough, we got down in that mile before that car got to where we were at. So I was like, okay. So I don't like traffic. like that. We're the same right there.
41:36Mick Hunt:We're the same right there. We might be the same right here. Who's your favorite NFL team? I got love for two teams. And I'll do them evenly, but I was born in Jacksonville, so Jacksonville and Atlanta. And I said football. Football. Yeah, yeah. Jacksonville, Jaguars, football, and Atlanta Falcons. And I said football. The Falcons play football? Aw, man. They play football? I almost threw this coat, man. We almost threw this coat, man. You just threw me for a loop, man. Man, listen. I got Jacksonville. I used to live down there, too. Listen, Atlanta, we—hey, hey. I'm a Patriot fan, so I appreciate you.
42:12Mick Hunt:I appreciate you not running the ball. But guess what? Guess what? That was the last time I ever betted with my heart. That was the last time I gambled with my heart. I told you before the show, I never do. My teams never see my money. Yeah, I never—I haven't bet on the Falcons since. Yeah, smart, because they don't play football. Man, they play football, man. Not NFL football. Hey, man, you gonna stop that. You gonna stop that. You gonna stop. Hey, y 'all. Hey, y 'all. I'll tell y 'all right now. Uh-oh. Falcons, we gonna have a good season this year. We gonna have a good season. Six games is a great season for Atlanta.
42:49Nah, nah, nah, nah, nah, nah, nah. Six wins. We gonna have a real good season, man. Six wins.
42:53Mick Hunt:We gonna be above 500. So you got them winning nine games. I got us winning nine games. Hey, we're recording this live. nine games is what he said. I will take the under of nine for the Falcons. All right. I'll bet you a Coca-Cola. Okay, so look, so look, so look, we win nine games, you wear a Falcons jersey. We don't all wear a Patriots jersey of your choice. I got you covered. Cool. I got you covered. Yeah. That's what's up. Last question for you, Jay. As the story of Justin, the real food, Stalker Brown is being told, what's something you want to make sure the world knows about you? I just love my people, man.
43:31When I say my people, I just mean people who are positive, people who push for others. Because, like, anybody who knows me knows even if I'm losing, I'm still rooting for other people. Like, I'm going to always root for people. So it doesn't bother me when people make nasty comments. You can't bother me on the Internet because I come from where you don't. When people say something bad about you, they used to have to just say it to you in your face. And that was. So saying it to me on the Internet is nothing. Like, that's why I kind of like talk to my kids. Like, there's no way you should let somebody get under your skin talking to you over the internet.
44:06Like, because it's nothing but words, really. And I just want people to know that I don't care about that. But I do hope that that same energy, negative energy that y 'all use on me, I hope that you do something positive and support somebody with that same energy. As long as you do that, I don't care about you being negative to me. As long as you're supporting someone, like you're showing someone that you want them to make it. But don't be just trolling everybody and not trying to push somebody. Push somebody to be great. Because you trolling me don't matter. Like, I don't care. I got to be great.
44:39I got to try my best to be great, whether I become great or I don't. I got to try so I can at least look back and say, hey, at this point in my life, I really tried to be great. So I just want people to know I don't care about that. And anybody who's pushing to do something, I'm with you on it. I'm with you. Like, I see food bloggers pop up every day. And I like their content. I don't scroll by it and don't like it. I like it. I don't care. Like, I do a lot of collaboration with people, other food bloggers, because I want y 'all to succeed, too. Like, the more people that can succeed, maybe you're better than me.
45:18And if you succeed, maybe a big company picks you up and realize that, like, okay, these food reviewers are needed. Because we are the new commercials. Absolutely. So you don't got to pay$30 ,000,$40 ,000 for a commercial no more and be on TV. People watch Instagram, TikTok, Facebook more than they watch TV. Absolutely. Like, so you're getting a commercial out of people. I just want people to win. Because the more people to win, the less hate it is. It is. And that's just the way it goes. People who are winning don't have time to hate. Even when I'm losing, I'm not finna hate because I want you to make it.
45:54I just want people to know I love y 'all. Like, honestly, like I see people out and when I see other good people, I love that. Like, I don't know what it is, but that's why all my friendships are tight. Like, because they know I really care about the winning. I don't care if you're winning. My best friend's winning. I don't want nothing from you. I'm happy that you're winning. I'm happy that you're happy. And most people don't understand that aspect of it. That's why my friends are still my friends for years and years. And they still joke on me. No matter how big I get, I could be a billionaire.
46:26They still going to roast me about my height, whatever it's going to be. But they know I love them, so they going to always do that. So just always know it's always love. Nothing but love for me. There it is.
46:37Mick Hunt:Ladies and gentlemen, this has been The Real Food Stalker. Justin, where can people find and follow you now? Man, everything The Real Food Stock on TikTok, Instagram, Facebook, YouTube. Hey, y 'all subscribe to that YouTube so I can start trying to make some money so I can give back. It's hard for me to give back, y 'all, without no money. Let's help me get the money. And matter of fact, this shirt right here, we're going to have this shirt. This is going to be for sale soon. And we're going to figure out some stuff, man. And I'm telling y 'all, I'm going to give back. When I get to that point to do the givebacks, I'm going to give back in a different way.
47:12A lot of people give back on camera. I'm not going to do that. Y 'all not even going to know. The only people who don't know I gave back is the people who got gave to. And it's going to be fun, I promise you. It's going to be fun.
47:24Mick Hunt:That's what's up. Everybody, make sure you're following. We'll have links to the show notes in the descriptions to everything, The Real Food Stalker. Support my guy. He's an amazing follow. Nothing but positivity. And you're going to learn some things about food that you didn't know before. Hey, man, y 'all follow him. Because he's giving me the opportunity. Mick unplugged y 'all got to follow him cause he's giving people the opportunity to tell their story and a lot of people don't ever get to tell their story and they'll people don't so people don't understand that person and they don't understand why they disliking them or they like them you know so you're doing something really good for the community and for socials like this gives people just that opportunity I appreciate you brother appreciate you and to all the viewers and listeners remember your because is your superpower go unleashing you
From the publisher
In this episode of Mick Unplugged, Justin, The Real Food Stalker, sits down with Mick Hunt and unpacks the unglamorous work behind a following that grew without a single negative review. He started Food Stalker in 2010 with nothing but photos and a habit of asking waiters what the next table ordered. He did not eat on camera until 2021, when his kids told him he made food look too good not to. He paid for every meal himself long before a brand ever called.
Mick opens up about his own start, too. When he was still a LinkedIn-only guy two and a half years ago, Justin was the first account he followed on Instagram, and watching Justin be unapologetically himself is what convinced Mick he did not have to perform to show up online.
The conversation runs from microwave burgers to a lost footrace to a sister who brought home teriyaki wings and accidentally created a food critic. But the through line is simple and it applies far past food: you do not have to be the most talented person in the room. You have to be the one who keeps showing up.
IN THIS EPISODE
Why Justin never posts food he does not like
How Food Stalker started in 2010 and became a camera habit in 2021
Why consistency beats talent in every arena
The phone-and-CapCut workflow behind every video
The three thousand dollar camera he never used
How the AJC writing opportunity changed the way he describes food
Why honesty and negativity are not the same thing
The sister whose leftovers built his palate
What brands get wrong when they buy three videos instead of a partner
Why he says he has people, not fans or followers
CHAPTERS
00:00 Introduction
00:55 How Justin got Mick on Instagram
03:10 The Because
03:50 Why he only shows food he likes
05:20 From 2010 photos to eating on camera
06:49 The Unplugged Truth
07:21 Consistency is everything
09:48 Fans, followers, or your people
09:51 The gear: phones, CapCut and one take
13:07 Writing for the AJC
17:40 Hot Takes
17:57 The microwave burger debate
21:42 The race he lost to his nephew
27:02 The Room
27:26 The sister who changed his taste buds
29:55 Vegan mac and cheese
33:03 How Mick Unplugged started
36:48 The Unplugged Five
43:29 What Justin wants the world to know
46:36 Where to follow Justin
48:05 Closing
Connect & Discover Justin Brown:
Instagram: @therealfoodstalker
Facebook: @The-Real-Food-Stalker
TikTok: @therealfoodstalker
YouTube: @therealfoodstalker
LinkedIn: @justintherealfoodstalker
FOLLOW MICK ON:
Spotify: MickUnplugged
Instagram: @mickunplugged
Facebook: @mickunpluggedYouTube: @MickUnpluggedPodcast
LinkedIn: @mickhunt
Website: MickHuntOfficial.com
Website: howtobeagoodleader.com
Website: Leadloudseries.com
Apple: MickUnplugged




