"I don’t really expect myself to be the next New York Times selling author, I really just wanted to get my book out there and just show people how I think," he said.ĭrake's book is available on Amazon for $15.99. "It’s a little concerning because my signature can be a little sloppy," said Dyer.īecause anyone can "slow-burn" a dream, but it takes courage to dive right in. Drake will have a few books on site for purchase if you don't have your own. "Two months ago I couldn’t even imagine this," he said.ĭrake's bosses at Slow Burn Hot Chicken were so impressed they're throwing him a book signing party Monday April 18, from 7 to 9 pm. "You get 60 percent royalties and you place it on Amazon and it’s live," Dyer said.Īlready, he's sold close to 100 copies and gets to track it in real-time. Then, Drake discovered authors can self-publish books through Amazon. "Researched publication companies and things that other people my age or older have done in the past, and I just wanted to see what I could do to get this published," said Dyer.
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The more burning question would be how to release it. "It’s more suspense, mystery with also some science fiction in it," he said. "With two jobs along with schooling," Dyer added.Īfter eight months of work, Drake had a collection of short stories he's entitled "4:46" - in honor of his favorite short story contained in the pages. of VOCs by AutoGC at the New Hendersonville, TN. Inspired by his favorite author, Stephen King, he purchased an old typewriter and started writing and rewriting when he had moments to spare. PB97-963400REB OPEN BURNING Progress in Developing an Open Burn / Open. "Honestly, I had a few ideas and I thought, you know what, I might as well turn this into a collection." "I just think it’s important for people to get their words out," he said. "I feel like I’m an observer, I always take notes and take mental notes about things I see, conversations I hear," Dyer said.īetween those notes and vivid imagination, Dyer decided he had several stories he just had to share. Dyer said during occasional lulls in the action, he's inspired by what he sees and hears. The 17-year-old works at Slow Burn Hot Chicken in Hendersonville, when he's not going to school or learning how to drive. (WTVF) - How many of us have been told at some point, you're too young to chase that kind of dream?ĭrake Dyer is proud of the fact he didn't listen.
Party Fowl tells NewsChannel 5 they're also struggling with keeping supply costs down, but they aren't struggling with supply. "I hope they keep getting chicken because man, we’ll support them," she said. She hopes that Nashville's hottest thing on the menu keeps flying off of people's plates. "We do have to learn how to come together with small businesses and be able to provide for each other, in the grand scheme of things, to grow, to survive, to thrive," said Reed. Ultimately, Joyce hopes she and other small businesses can find a way to flock together. We’ll change our menu or make certain things the special," she said. "We try to adjust our menu so that we feel the impact and not really the customer. "Yes these arms get tender boxes and everything else - yes we do," said Reed.īut sometimes even that isn't enough to keep her prices down, so they're getting creative. So to save money, Reed now picks up the chicken herself, instead of delivery. "It hurts, and it put us behind by dealing with these vendors," she said. Many vendors are struggling with staffing and transportation, and are passing along those costs to restaurants. "It’s not even necessarily that the chickens are not available the people may not be available to do and process the chicken," explained Reed. It seems this poultry panic mirrors other supply chain issues you've heard about. "Some vendors go up from one day to the next, so we have to absorb that cost because we’re not going to raise our prices from one day to the next." "Kind of empty, but we had enough for today," said Reed, standing inside a pretty bare freezer.
Hot chicken places all over our area are telling us the same thing - they're struggling to keep enough chicken in stock, even when they buy from multiple vendors. "It has been… really difficult," said Reed. And while that should be a joy for Joyce, it's quickly becoming a burden. Natives and tourists alike can't seem to get enough of Joyce Reed's Nashville hot offerings. "It’s got a really nice heat, but you can still taste afterwards, so that’s good," said Steve Cunningham, another customer. The only thing hotter than the outside temperature might be what's on Chris and Steve's plate. It’s a good place," said Chris Lindsey, a customer at Slow Burn Hot Chicken in Hendersonville. But supply chain shortages are starting to impact Music City's must-try dish. (WTVF) - If you ask anyone to name quintessential Nashvillian food, chances are they'll tell you Nashville hot chicken.