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Umeko Motoyoshi<\/a>\u00a0is having a moment.<\/p>\n As VP of Technology at Sudden Coffee<\/a>, 2018 Sprudgie Award<\/a> Winner for Outstanding Achievement In The Field of Excellence, and creator of the Rainbow Cupping Spoon Project<\/a>, you’d be hard pressed to name a more influential and socially active coffee professional in the world today. And now comes CHANGING STRUCTURES<\/a>, a new event they’ve created in collaboration with the #CoffeeToo<\/a> project.<\/p>\n Sprudge co-founder Zachary Carlsen caught up with Motoyoshi to learn more about how they got here, and where they’re headed next. From the early genesis of the Rainbow Cupping Spoon\u2014”I wanted to disarm something that scared me”\u2014to global inspirations and new projects, Motoyoshi’s work represents nothing less than a shift in coffee’s traditional power structure. Hundreds of rainbow spoons are now making their way around the planet, in case you had any doubt, and that’s just the start.<\/p>\n For this wide-ranging and candid interview, Carlsen spoke with Motoyoshi digitally from San Francisco.<\/p>\n <\/a> <\/p>\n I would like to introduce everyone to my production assistant, Chip A post shared by Umeko Motoyoshi<\/a> (@umeshiso_) on Dec 11, 2018 at 11:03am PST<\/p>\n<\/div>\n<\/blockquote>\n In the 2018 Sprudgie Awards<\/a>, you were a finalist in the social media category for @umeshiso_, an honoree for your Rainbow Cupping Spoons, and the winner in the Outstanding Achievement in the Field of Excellence. First I just want to say congratulations, Umeko.<\/strong><\/p>\n Thank you! I appreciate that so much, and I appreciate Sprudge for creating these awards, and the community for engaging in such a thoughtful and passionate way.<\/p>\n You\u2019re the VP of Technology at Sudden Coffee and also freelance. Tell us how you got there!<\/strong><\/p>\n As we know, cafe equipment only breaks at the worst possible times. I used to manage cafes, and it felt hard to be at the mercy of a technician\u2019s schedule when steam was shooting out of the espresso machine. I tried apprenticing with an espresso tech, but he kept pressuring me to sleep with him. So I paid out of pocket to take La Marzocco<\/a>\u2019s technician training course. It was really life-changing for me. I had always loved La Marzocco machines, and learning how to repair them just made me fall deeper in love.<\/p>\n La Marzocco also connected me with Daymond Jordan, who refurbished and modded their machines in Seattle. It felt like a really big deal to have folks from La Marzocco support me in that way\u2014at that time I had never even met a woman espresso tech. I was extremely lucky to apprentice with Daymond, because he truly was a master at his craft. His creativity and passion deeply influenced me, and I carried a mechanical interest throughout every subsequent job in coffee.<\/p>\n So when I ended up at Sudden seven years later, it was a dream job. I jumped in right away with sourcing and designing industrial coffee brewing equipment. Sudden\u2019s founders, Josh and Kalle, were extremely invested in my professional development, and they also gave me a lot of autonomy. They handed me this wild mechanical project, and said, \u201cNo one\u2019s ever done this before, but you can figure it out.\u201d So I did, and I kept doing more projects, and eventually I ended up with a VP title.<\/p>\n A few months ago, I started taking on freelance work\u2014mostly writing and mechanical projects. The writing is focused on creating HR policies, manuals, blog posts, and handbooks for coffee companies, and I\u2019m also writing a book this year.<\/p>\n I\u2019m also interested in working with specialty coffee companies who are getting into the RTD space. It can be challenging to find scaled brewing solutions that deliver consistent high quality and shelf stability. And operationally there can be so many challenges, too. But I really believe in RTDs as an important way to make specialty coffee accessible to a new audience. So it\u2019s exciting to me that my work over the past few years puts me into that space in terms of experience.<\/p>\n Over the past month, I\u2019ve been transitioning into full-time freelance work. I\u2019d like to focus on writing, community organizing, building cool coffee science projects, and growing my webshop, Umeshiso. I\u2019m expanding the wholesale part of my business and introducing some fun options like custom engraving.<\/p>\n It is definitely weird to realize that, in a few more weeks, I won\u2019t be at Sudden anymore. I was the first employee, and I can\u2019t begin to express how much it means to me. I know it\u2019s normal to transition, and I am proud of myself for starting my own businesses and being responsive to my own development as a human. But I will miss the team a lot! So it\u2019s a tender time for me right now, with a lot of growth and looking forward, while I honor everything that has brought me to this place.<\/p>\n Your father led tea ceremonies. Where and when? Tell us more about this, and how that influenced your life\/career.<\/strong><\/p>\n My dad\u2019s name was Paul Motoyoshi. He was one of the funniest people I\u2019ve ever met, and one of the smartest, and kindest, and most eccentric. He was born in a US concentration camp during World War II, and after the war there was intense pressure on Japanese Americans to assimilate. But no one on the Japanese side of my family gave two fucks about what they were \u201csupposed\u201d to do. This landed some of them in prison a few times, for protesting different oppressive structures throughout history.<\/p>\n So my dad, coming from Motoyoshi blood, didn\u2019t give a fuck about the pressure to assimilate. I\u2019m very proud of my dad\u2019s accomplishments\u2014he was incredibly hard-working and studious during his childhood, was an Eagle scout and a valedictorian, and got a free ride scholarship to Harvard. And I\u2019m very proud that he did all this while actively engaging in learning about Japanese culture, writing poetry in Japanese, learning Japanese arts and Japanese cooking. He became a Japanese tea ceremony master in his thirties and taught tea throughout his life.<\/p>\n Tea ceremony, and specifically the way that my dad taught it, impacted me tremendously. I learned from him that ritual is sacred and it also is warm, and kind, and should be offered with humility. I learned that something as simple as preparing a hot drink for someone can hold more feeling and meaning than words can express. When there are no words, there is ritual.<\/p>\n So it was kind of destined that I would get into specialty coffee and that I\u2019d pursue it passionately. But I was also heavily influenced by the humor that my dad brought to his teaching. He liked to start his classes all dressed in his beautiful Japanese tea robe, and he\u2019d get up and very sternly tell his students that tea ceremony was incredibly difficult. \u201cIt\u2019s very hard, so listen very closely,\u201d he\u2019d say. \u201cYou boil water\u2026 and then you make tea.\u201d Everyone would burst out laughing, and from there the classes would be very interactive and funny. He was such a great teacher because he made people laugh.<\/p>\n I think it\u2019s so important for us to make specialty coffee welcoming in this way, human and funny and kind and unexpected. It\u2019s no accident that I am my father\u2019s child, and I ended up making specialty instant coffee for a living!<\/p>\n I wanted to talk about your Honoree designation in the Sprudgies “Best New Product” category. Tell us about your glorious rainbow cupping spoons!<\/strong><\/p>\n Aw man. So, I have cupping trauma. The cupping table can be a huge opportunity for everyone\u2019s insecurities to come out. And some people\u2019s insecurities come out as them being really insistent on their rightness, punishing coffees super severely just to show off, and engaging in a wide range of other macho maneuvers. When I first started attending cuppings, it was usually all white dudes and then me with my little pink pixie cut and bright outfits, and the way they talked about the coffees scared the crap out of me.<\/p>\n It\u2019s so weirdly traumatizing to be told that someone\u2019s ultra specific and arcane tasting notes are empirical fact. Like, that his mouth is basically the same as a liquid chromatography chamber. Throughout my early twenties, I just kept trying to figure this out, because it made no sense to me. Yet I was surrounded by People In Charge who kept insisting that there was only one right way to taste a coffee.<\/p>\n Over time, as I researched and researched and talked with food scientists and chemists, I established for myself, for my own knowing and peace of mind, that flavor is truly subjective. That different people perceive different things in coffee, and scour their own unique bank of sense memories to arrive at a tasting note. That when I said pine, and that white guy with a beard corrected me and said cedar\u2014we both were right, because there is no right.<\/p>\n And then I was mad about it. I was mad that I\u2019d spent so many years having my reality questioned on a daily basis. I wanted to scale the Empire State Building and yell through a megaphone: \u201cOrganoleptic perceptions of coffee are not fucking factual!\u201d<\/p>\n Instead of doing that, because it seems slightly unsafe, I decided that I was going to find a rainbow-anodized cupping spoon. I wanted to disarm this thing that had become a source of trauma and anxiety, by bringing my own spoon and my own approach and my own knowing. And my own self.<\/p>\n Last year I had a severe mental breakdown and was diagnosed with Complex PTSD and Bipolar II Disorder. As I recovered, I found a direct supplier of rainbow spoons and established a relationship, and I started mailing spoons out to my friends for free. After I mailed out 75 spoons, I realized I would have to start selling them otherwise I\u2019d go broke. And that is how Umeshiso started.<\/p>\n It\u2019s amazing to me that my cupping trauma and my mental breakdown gave rise to something that has positively impacted people all over the world. Every time someone tells me that their rainbow spoon makes them feel confident at cuppings, I want to cry.<\/p>\n At UK Cup Tasters last year, each competitor was gifted a rainbow spoon. A little girl in attendance became so fascinated with the spoons that she started mimicking the cuppers, pretending to compete. Mat North<\/a> gifted her a rainbow spoon of her own. It makes me so happy just to be a part of something like that.<\/p>\n There\u2019s so much love for this cupping spoon. I love how they are popping up all over the world. Where have they gone and where are they going next?<\/strong><\/p>\n I was really, really excited when I was able to get an order through to someone in Iran. It\u2019s so tough to get anything into Iran from the US, so it felt miraculous when the rainbow spoons got through! My customer and I worked together on it, DMing back and forth on Instagram, and it was really exhilarating when the spoons finally made it. It was like, \u201cFuck our governments. We are just two people who respect and care about each other, and like colorful spoons.\u201d<\/p>\n I also love sending out orders to countries that grow coffee. I\u2019ve sent spoons to Colombia, Brazil, Indonesia, Vietnam, the Yunnan region of China, and a few others. My customers in the UK are awesome, and throughout Europe generally. I ship to every country, so there are rainbow spoons out there all over the world.<\/p>\n Antarctica and Africa are the only continents I have yet to ship to, and I feel like Antarctica may not happen anytime soon. If anyone is going to an African country, DM me so I can send you some spoons to bring! And of course, if anyone knows about some cuppings in Antarctica, let me hook it up with rainbows!<\/p>\n You were also a finalist in the social media category. Your account highlights so many voices in coffee (and the world). Tell us about your current initiative for Black History Month.<\/strong><\/p>\n Every coffee person is their own person, outside of work, and has their own sphere of influence. So I post a lot of things on my Instagram that may seem, on the surface, unrelated to coffee. Because as we grow together in community, as people, we bring what we learn into our work. And we share our progress with friends who work in other fields, and they bring that to their own spheres. This is how we make our industry, and the world, better.<\/p>\n The US has a massive race problem, and I can\u2019t always speak to that solely through the lens of coffee. Sometimes it\u2019s just like, this is important for all of us as people, and it\u2019s up to us to transform our learning into practical application in our work.<\/p>\n I deeply admire Rachel Cargle<\/a>, a writer and lecturer at Columbia University. On her Instagram<\/a> this month, she\u2019s posting daily prompts about significant moments, movements, and figures in American Black history. The intent is for white folks and non-black PoC to research the prompt on their own, which is such a wonderful concept. Black history is American history, but in our schools we mostly just learn about white history, from a white perspective.<\/p>\n I am always googling everything\u2014curiosity just runs in my family\u2014and I also love to share about what I learn. So as I follow Rachel Cargle\u2019s prompts, I take screenshots from my research and assemble them into daily Instagram posts. I\u2019ve learned so much from this, and am now hoping to do some similar work for Filipino Heritage month and Native American Heritage month. For someone like Rachel Cargle to post these prompts, and for FREE, is an incredible learning opportunity. So I want to use whatever skillset I have to amplify her work.<\/p>\n So many white folks and non-Black PoC\u2014I am both\u2014are either uninformed or misinformed about Black history. It\u2019s a huge problem! How can I begin to understand today\u2019s racial dynamics, when my “understanding” is built on an ignorance of history? This ignorance is foundational to the continued functioning of racist structures, while the burden of education almost always falls on Black people, the very people who are harmed by these structures.<\/p>\n Rachel Cargle\u2019s project places the emphasis on white folks and non-Black PoC to take charge of their own learning. She is putting in the daily emotional and intellectual labor to make this happen, and she shouldn\u2019t have to. It should be taught in schools. She is incredibly generous for doing this important work, and she deserves all the credit (and all the monetary compensation). If anyone out there is enjoying the posts I\u2019ve made about her prompts, I encourage you to donate to her! Rachel has a Patreon and you can also make a one-time donation at her PayPal<\/a>.<\/p>\n Name a few people in world who you turn to for inspiration, encouragement.<\/strong><\/p>\n I\u2019m super introverted but I also really love community. So I connect with people a lot through Instagram and other online platforms, and I\u2019ve ended up in close friendships with people I\u2019ve never met before IRL. These relationships bring me so much joy and strength.<\/p>\n I live on opposite coast from my friend Kristina Jackson<\/a>, who works at Intelligentsia, and we\u2019re learning Spanish together. I feel so proud of us! The other day my friend Ashley Rodriguez<\/a>, who lives in Chicago, Venmo\u2019d me $5 and was like \u201cI care about you, go get a coffee!\u201d Like\u2014just really tender and special shit. I never really had that before, and it grew from community organizing and shared belief.<\/p>\n In real life, my best friend Hana Yoshimoto is a constant inspiration. She has more emotional intelligence than anyone I\u2019ve met. I look up to Jenn Chen<\/a> and Michelle Johnson<\/a> so much\u2014they were the first people I saw starting bold conversations about race and gender in coffee. For the first time, I felt like I could be myself and honestly represent what I care about. And it made me want to model that for other people, the way Jenn and Michelle modeled it for me.<\/p>\n And my mom is just fucking amazing. Every time we talk, I learn something new about her. And I\u2019ve known her my entire life. A few years ago, she casually mentioned that she used to work for a coffee business in San Francisco, before specialty coffee was even a thing. The shop was focused on selling roasted coffee, with a coffee service aspect was built into it. My mom talked her customers through the different coffees and their flavor profiles, and she\u2019d make them pour-overs so they could taste the coffees before buying. I\u2019d worked in coffee for ten years before my mom told me that.<\/p>\n She is one of the smartest and most curious people I\u2019ve known, she\u2019s completely brilliant. And she is so lowkey about it. She just does her thing and doesn\u2019t really care if other people notice or not. She teaches me so much about critical thinking, about questioning, about building your own path. I am incredibly lucky that my mom is my best friend. I look up to her so much, and she constantly encourages and inspires me.<\/p>\n What are some things you wish you had known when you started your professional journey?<\/strong><\/p>\n I wish I had known these three things:<\/p>\n Do you have a favorite book, piece of art, music composition?<\/strong><\/p>\n I continually turn to Emergent Strategy<\/em><\/a>, by Adrienne Maree Brown. In biology, emergence describes how collective properties arise from smaller individual parts. \u201cEmergent Strategy\u201d examines, with joy and Rihanna references, radical movements past and present – through an emergent lens.<\/p>\n Here\u2019s a poem from the book, that I have saved as the wallpaper on my phone:<\/p>\n i am not afraid<\/em> Adrienne\u2019s work is an affirmation and an inspiration. My understanding of the book shifts each time I read it, and I still do not fully understand any part of it. At the same time, I understand it in my body.<\/p>\n And my favorite movie is Spice World.<\/p>\n You won the Outstanding Achievement in the Field of Excellence Sprudgie Award in 2018. Tell us what that means for you.<\/strong><\/p>\n To me, it means that the work I\u2019ve been a part of has created positive impact. It means that the connection I feel with my community is real, and the values we share are important. It felt like a huge, overwhelming honor\u2014one of my role models, Michelle Johnson, won this award in 2016, and I look up to her so much. When I voted for Michelle in 2016, and again in 2018, I voted because she is a phenomenal human being and I believe in her, and I see her continually create new possibility in our industry. The Sprudgies have become such an amazing vehicle for change, as the community continues to expand what and whom we celebrate, and why.<\/p>\n The 2018 nominee list was like an A-Team of people who 1. I idolize and 2. Hold identities that, in the past, would have meant them getting passed over, not rightfully acknowledged. So I want to recognize Sprudge for creating the only awards in coffee (I think!) that are given by popular vote. Because it allows our community to bolster new faces and new names who perhaps wouldn\u2019t have been recognized by The Establishment. So thank you!<\/p>\n Tell us more about Changing Structures and the genesis of this incredible project.<\/strong><\/p>\n When I stepped off the cafe floor in 2016, I was sick and tired of being sick and tired. I was sick of getting paid low wages for extremely skilled work, I was sick of having to put up with harassment from customers, I was sick of the way that asymmetrical power informed every aspect of my experience as a worker. I loved coffee, and I loved service, and through every job I held in coffee I also worked regular floor shifts (because I loved it). But it had been 10 years and I just couldn\u2019t deal with being treated like I was disposable.<\/p>\n It was a great privilege to be able to step off the floor when I couldn\u2019t take it anymore. And when I benefit from privilege, I feel it\u2019s my responsibility to work toward dismantling the structure that allows me that privilege, while denying it to others. There are so many people who work in coffee, who are brilliant, and sensitive, and creative, and who care so deeply about coffee and about the human community. It\u2019s a travesty when they are overlooked and excluded from important conversations\u2014conversations that would benefit from their perspectives. So I envisioned CHANGING STRUCTURES, an interactive panel event, as a direct response to that.<\/p>\n Each panelist has come up against a structure in coffee that didn\u2019t serve them, and didn\u2019t serve their community, and they built an alternative. We want this to be both a how-to and an invitation. We want everyone in our community to know that they are important, and they are needed, that no one is disposable, that everyone has a valuable perspective to bring to the table.<\/p>\n I am so thankful for my co-organizer, Molly Flynn, who founded #coffeetoo<\/a>. We\u2019ve worked together to make CHANGING STRUCTURES an intentionally welcoming space. Events can be overwhelming for a lot of folks\u2014I often feel intimidated and out of place at them\u2014so we wanted to create the kind of hospitality that many of our guests provide in their cafes.<\/p>\n Someone will be at the door to greet you, thank you for coming, and orient you in the space; to point out the Liberty<\/a> cocktail bar, the refreshments, where to sit.<\/p>\n We\u2019ll hand out a zine, laid out by Kat Melheim of Coffee People Zine<\/a>, for guests to read if they\u2019re feeling more introverted, and to take with them for inspiration on our next steps as a community. There\u2019s a section in the zine for notes, and we\u2019ll even have little pink pencils!<\/p>\n We\u2019re also doing a raffle giveaway to benefit #coffeetoo, and we went all out with the prizes. In addition to Umeshiso spoons and other swag, Fellow<\/a> is contributing an entire matte black EKG and Acaia<\/a> donated a GOLD Pearl. Which I didn\u2019t even know was a thing! We really wanted the giveaway to be amazing for our guests and our sponsors came through in a major way!<\/p>\n We\u2019ll hear from Radhika Kapur, founder of Third Culture Coffee in Bellevue<\/a>. Her menu features exquisitely prepared coffee drinks from all over the world, breaking from the US-centric idea that good coffee can only be an espresso, or a light-roasted SO pour-over taken black. The story of her travel and meticulous research is incredible.<\/p>\n We also will hear from Ian Williams, who founded Deadstock Coffee in Portland. A former shoe designer for Nike, Ian combined his love of sneakerhead culture with a passion for specialty coffee. This pairing, combined with a diverse team of baristas, creates a space that feels like home for a wide demographic of guests, especially Black folks and other people of color, who did not previously feel welcomed in many cafes.<\/p>\n Laura Perry, founder of L\u00dcNA Coffee<\/a> in Vancouver, BC, will share about her path as she shifts conversations about the cost of green coffee. As a green buyer, she continually identifies and creates alternatives to exploitative colonial structures, and has build a completely unique coffee sourcing protocol for her business.<\/p>\n CHANGING STRUCTURES is an invitation to anyone and everyone whose voice hasn\u2019t been heard yet. We want our guests to leave feeling empowered and a part of something, and with tools and stories and examples. And this isn\u2019t just a kumbaya thing\u2014our industry is facing urgent existential crises and we need all hands on deck. There are so many people entering coffee today who are passionate and brilliant and driven, and as an industry we can\u2019t afford to keep excluding them from important conversations. Fuck that.<\/p>\n We\u2019re saying, \u201cLet\u2019s be a part of this together. Here are our stories and our ideas. We want to hear yours.\u201d<\/p>\n You do such a wonderful service shining a light on people and projects in the world. Who is making coffee more wonderful right now?<\/strong><\/p>\n Thank you! I\u2019m just trying to grow my platform so that more people can stand on it. To be honest, I don\u2019t know how to start answering this question because there are SO MANY PEOPLE making coffee a better place.<\/p>\n And it\u2019s easy for me to name people who are thought of as leaders, but leaders are nothing without community. Our community, in this little part of the world, is working so hard and working together, and supporting one another, boosting each other\u2019s work, earnestly and actively engaged in learning, each unique person bringing their perspective to the table.<\/p>\n I am proudest to be a part of a community, and this community specifically. In a lot of ways, we\u2019re a hot mess, but we are working so hard to change for the better. We\u2019re working so hard to grow. And in other ways, we\u2019re really leading other industries. Most cafes on the west coast now have gender-neutral bathrooms, as an example. And taking a wide view of the industry as a whole. Specialty coffee is the only industry *founded* on the idea that we should pay MORE for raw materials. Because it\u2019s just fucking fair.<\/p>\n So I mean this in complete and total sincerity, not as a cop-out, not as a woo-woo moment: when we work together, as a global community, to improve each other\u2019s lives, we make coffee more wonderful.<\/p>\n Thank you so much for your time!<\/strong><\/p>\n Thank you!<\/p>\n Changing Structures happens Thursday, February 21st in Seattle. More information here.\u00a0<\/a><\/em><\/p>\n Oatly<\/a> is the presenting sponsor of the 10th Annual Sprudgie Awards.<\/em><\/p>\n Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge.<\/a>\u00a0<\/em><\/p>\n The post Umeko Motoyoshi: The Sprudge Interview<\/a> appeared first on Sprudge<\/a>.<\/p>\n Source: Coffee News<\/p>\n","protected":false},"excerpt":{"rendered":" Umeko Motoyoshi\u00a0is having a moment. As VP of Technology at Sudden Coffee, 2018 Sprudgie Award Winner for Outstanding Achievement In The Field of Excellence, and creator of the Rainbow Cupping…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[26],"tags":[63,27,65,33,61,32,59,31,30],"_links":{"self":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/1778"}],"collection":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/comments?post=1778"}],"version-history":[{"count":0,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/1778\/revisions"}],"wp:attachment":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/media?parent=1778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/categories?post=1778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/tags?post=1778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/sprudge.com\/file\/2019\/01\/umeko-motoyoshi-2.jpg\")
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– He followed @curryemoji home from the bus stop 4 years ago and is honestly a v bad roommate (poops in a box in the living room??!) – and not a good employee (does not even know what a spoon is ??!) – but he is super talented at drooling ![\"\ud83d\udca6\"](\"https:\/\/s.w.org\/images\/core\/emoji\/11\/72x72\/1f4a6.png\")
and he is a good boy ![\"\ud83d\udc76\ud83c\udffb\"](\"https:\/\/s.w.org\/images\/core\/emoji\/11\/72x72\/1f476-1f3fb.png\")
<\/a><\/p>\n\n
\nof what i came here to do<\/em>
\ni\u2019m made of stardust<\/em>
\nwe are not afraid<\/em>
\nof what we\u2019re called now to do<\/em>
\nwe\u2019re all made of god<\/em><\/p>\n