1 00:00:14,560 --> 00:00:17,920 Speaker 1: You're listening to Part Time Genius, the production of Kaleidoscope 2 00:00:18,120 --> 00:00:24,120 Speaker 1: and iHeartRadio. Guess what will? 3 00:00:24,239 --> 00:00:24,880 Speaker 2: What's that? Mango? 4 00:00:25,360 --> 00:00:29,520 Speaker 1: So I'm going to kick this off with something pretty scandalous. 5 00:00:29,680 --> 00:00:32,479 Speaker 1: So get out your Victorian hand fans and your fainting 6 00:00:32,520 --> 00:00:35,440 Speaker 1: couches because this is going to blow you away. 7 00:00:35,600 --> 00:00:35,920 Speaker 2: Wow. 8 00:00:36,080 --> 00:00:38,840 Speaker 3: If anybody's ever been guilty of over selling something mango, 9 00:00:38,880 --> 00:00:41,479 Speaker 3: I think that might be you right now. But anyway, 10 00:00:41,600 --> 00:00:42,760 Speaker 3: what is the fact? 11 00:00:43,200 --> 00:00:45,640 Speaker 1: Well, let me start off with a question, what is 12 00:00:45,760 --> 00:00:48,919 Speaker 1: the most popular Australian restaurant in America? 13 00:00:49,520 --> 00:00:51,479 Speaker 3: That's a good question. The only one I can think 14 00:00:51,520 --> 00:00:53,279 Speaker 3: of maybe Outback exactly? 15 00:00:53,520 --> 00:00:57,279 Speaker 1: And did you know that Outback Steakhouse restaurant chain is 16 00:00:57,400 --> 00:00:59,160 Speaker 1: not even remotely Australian. 17 00:00:59,160 --> 00:00:59,560 Speaker 2: Shocking. 18 00:00:59,720 --> 00:01:02,720 Speaker 1: So I don't know about you, but this really shook 19 00:01:02,760 --> 00:01:06,800 Speaker 1: my world. Uh, lumin onions and mozzarella boomerangs are not 20 00:01:07,160 --> 00:01:08,919 Speaker 1: authentic Aussy cuisine. 21 00:01:09,040 --> 00:01:11,360 Speaker 3: An I guess I should cancel my trip because I 22 00:01:11,360 --> 00:01:13,560 Speaker 3: was looking forward to some of those mozzarella boomerangs. 23 00:01:13,600 --> 00:01:16,840 Speaker 2: But anyway, so if it's not from Australia, where's. 24 00:01:16,520 --> 00:01:17,920 Speaker 1: It from Tampa? 25 00:01:18,120 --> 00:01:20,040 Speaker 2: Okay? All right, that's close. 26 00:01:20,360 --> 00:01:24,120 Speaker 1: The chain was founded back in nineteen eighty eight, during 27 00:01:24,120 --> 00:01:27,320 Speaker 1: the height of the Crocodile Dundee craze, and in fact, 28 00:01:27,720 --> 00:01:29,640 Speaker 1: none of the four people who found it out back 29 00:01:29,680 --> 00:01:32,640 Speaker 1: had ever been to Australia when they launched the chain. 30 00:01:32,880 --> 00:01:34,400 Speaker 2: That's actually pretty funny though, right. 31 00:01:34,440 --> 00:01:36,680 Speaker 1: I Mean, what's even crazier is that they actually made 32 00:01:36,680 --> 00:01:38,920 Speaker 1: it a point not to visit so that they wouldn't 33 00:01:38,920 --> 00:01:42,720 Speaker 1: be tempted to incorporate actual Australian cuisine into their vision. 34 00:01:43,880 --> 00:01:47,120 Speaker 1: They wanted their Aussi theme to remain just as cartoonish 35 00:01:47,200 --> 00:01:49,720 Speaker 1: and surface level as the movie that inspired it. 36 00:01:50,040 --> 00:01:51,440 Speaker 3: I mean, it does kind of break my heart that 37 00:01:51,480 --> 00:01:55,160 Speaker 3: Australians haven't really experienced the wonder of the bloomin onion mango. 38 00:01:55,440 --> 00:01:58,800 Speaker 1: I know, but today's episode is all about food authenticity. 39 00:01:59,040 --> 00:02:01,800 Speaker 1: We're going to deal with really tricky questions like what 40 00:02:01,880 --> 00:02:04,920 Speaker 1: does it mean to serve authentic cuisine? Who decides what's 41 00:02:04,960 --> 00:02:09,120 Speaker 1: authentic or not? And is it possible to fabricate authenticity? 42 00:02:09,200 --> 00:02:10,560 Speaker 3: You know, this one turned out to be a pretty 43 00:02:10,600 --> 00:02:12,480 Speaker 3: crazy topic, so I'm excited to talk about it. 44 00:02:12,560 --> 00:02:13,040 Speaker 2: Let's dive in. 45 00:02:34,000 --> 00:02:36,360 Speaker 3: Hey, their podcast listeners, welcome to Part Time Genius. I'm 46 00:02:36,360 --> 00:02:38,560 Speaker 3: Will Pearson and as always, I'm joined by my good 47 00:02:38,560 --> 00:02:40,760 Speaker 3: friend Mangesh hot ticketter and on the other side of 48 00:02:40,800 --> 00:02:44,360 Speaker 3: that soundproof glasses helping himself to a veggie corn dog 49 00:02:44,440 --> 00:02:47,400 Speaker 3: and a fresh batch of deep fried Oreos. That's our 50 00:02:47,440 --> 00:02:49,400 Speaker 3: friend and producer Dylan Fagan. 51 00:02:50,520 --> 00:02:52,320 Speaker 1: It kind of feels like either he switched to a 52 00:02:52,440 --> 00:02:56,240 Speaker 1: really unhealthy diet for some reason, or like he's running 53 00:02:56,240 --> 00:02:58,560 Speaker 1: for some sort of office, Like that's the type of 54 00:02:58,560 --> 00:03:00,440 Speaker 1: thing that politicians eat when they're try to get the 55 00:03:00,480 --> 00:03:00,880 Speaker 1: vote out. 56 00:03:02,080 --> 00:03:03,919 Speaker 3: Don't know if he's campaigning for anything right now, but 57 00:03:04,000 --> 00:03:08,160 Speaker 3: Dylan is one hundred percent authentically Dylan twenty four to seven, 58 00:03:08,280 --> 00:03:09,640 Speaker 3: so he's got my vote. 59 00:03:09,919 --> 00:03:11,480 Speaker 2: But you make a good point here. 60 00:03:11,520 --> 00:03:15,040 Speaker 3: So today we're talking about authenticity and food and that 61 00:03:15,120 --> 00:03:17,600 Speaker 3: definitely plays a role in politics. Like you probably saw 62 00:03:17,639 --> 00:03:20,040 Speaker 3: some of the mayoral race in New York City. The 63 00:03:20,080 --> 00:03:22,440 Speaker 3: new mayors are on mom. Donnie made a real point 64 00:03:22,440 --> 00:03:25,799 Speaker 3: of declaring his authenticity by showing up at local bodegas 65 00:03:26,240 --> 00:03:29,720 Speaker 3: ordering egg and cheese and celebrating ethnic food from Queens. 66 00:03:30,040 --> 00:03:32,000 Speaker 1: Yeah, I mean, I kind of love that he was 67 00:03:32,040 --> 00:03:35,080 Speaker 1: out promoting places like kebab King on the campaign trail 68 00:03:35,200 --> 00:03:38,120 Speaker 1: rather than just like another pizza place, which you know, 69 00:03:38,440 --> 00:03:40,000 Speaker 1: you know, I mean, I love pizza. 70 00:03:40,040 --> 00:03:41,320 Speaker 2: I do know that you love pizza. 71 00:03:41,360 --> 00:03:43,520 Speaker 1: But it's fun to see all this time. Yeah. 72 00:03:43,560 --> 00:03:46,040 Speaker 3: But and it makes sense, right, like performative eating and 73 00:03:46,080 --> 00:03:48,760 Speaker 3: also things like downing fried food at state fairs in 74 00:03:48,760 --> 00:03:52,200 Speaker 3: front of crowds. It's actually tried and true campaign tactic, 75 00:03:52,240 --> 00:03:54,720 Speaker 3: and it's been common practice for at least a century 76 00:03:54,760 --> 00:03:55,280 Speaker 3: at this point. 77 00:03:55,440 --> 00:03:58,080 Speaker 1: Yeah, And I guess it's because these politicians are showing 78 00:03:58,120 --> 00:04:00,480 Speaker 1: their real people and kind of to earth. 79 00:04:00,640 --> 00:04:01,480 Speaker 2: That's exactly right. 80 00:04:01,520 --> 00:04:03,200 Speaker 3: And you know it's a play to show how authentic 81 00:04:03,240 --> 00:04:05,040 Speaker 3: and down to earth they really are. 82 00:04:05,120 --> 00:04:06,400 Speaker 2: So just to run through the. 83 00:04:06,360 --> 00:04:10,000 Speaker 3: Presidential timeline a little bit, President Franklin Roosevelt ate a 84 00:04:10,040 --> 00:04:12,080 Speaker 3: hot dog for a photo op while sitting in his 85 00:04:12,080 --> 00:04:15,119 Speaker 3: convertible at a campaign stop back in nineteen thirty two. 86 00:04:15,720 --> 00:04:17,839 Speaker 3: Eisenhower drank a bottle of coke at a rally to 87 00:04:17,920 --> 00:04:21,200 Speaker 3: kick off his nineteen fifty six reelection campaign, and in 88 00:04:21,240 --> 00:04:25,240 Speaker 3: a rare case of bipartisan pandering, both Ronald Reagan and 89 00:04:25,320 --> 00:04:28,280 Speaker 3: Bill Clinton chowed down on Big Max during their respective 90 00:04:28,360 --> 00:04:30,400 Speaker 3: runs for president. It's funny I can remember both of 91 00:04:30,440 --> 00:04:34,360 Speaker 3: those so vividly as a kid, right, I mean more. 92 00:04:34,160 --> 00:04:38,240 Speaker 1: Than the actual incident of Phil Clinton being Adam McDonald's. 93 00:04:38,240 --> 00:04:41,720 Speaker 1: I remember Phil Hartman playing Bill Clinton, like wandering into 94 00:04:41,839 --> 00:04:44,280 Speaker 1: McDonald's to eat after a jog, but he's only been 95 00:04:44,360 --> 00:04:44,880 Speaker 1: jogging for like. 96 00:04:44,880 --> 00:04:47,280 Speaker 3: Three people, Yeah, and then straight into the McDonald's sty. 97 00:04:48,000 --> 00:04:50,800 Speaker 3: You're right, I actually remember that probably just as well. Anyway, 98 00:04:50,839 --> 00:04:53,480 Speaker 3: that's just a small sampling of the many winning candidates 99 00:04:53,480 --> 00:04:55,840 Speaker 3: who've eaten in public over the years, and all is 100 00:04:55,880 --> 00:04:57,520 Speaker 3: a way to appeal to their voters. 101 00:04:57,720 --> 00:05:01,599 Speaker 1: I'm always so confused though, Right, why does eating a 102 00:05:01,640 --> 00:05:04,560 Speaker 1: deep fried oreo make a candidate seem more authentic? 103 00:05:04,720 --> 00:05:04,800 Speaker 2: Like? 104 00:05:04,880 --> 00:05:08,560 Speaker 1: It feels so obvious. It is such a pr stunt. 105 00:05:08,680 --> 00:05:09,520 Speaker 2: Yeah, I mean it is. 106 00:05:09,600 --> 00:05:12,400 Speaker 3: And these types of eating displays are hyper managed events 107 00:05:12,400 --> 00:05:15,720 Speaker 3: that are scouted and planned well in advance by campaign teams, 108 00:05:15,760 --> 00:05:18,120 Speaker 3: and most of the people in attendance actually understand that 109 00:05:18,160 --> 00:05:20,840 Speaker 3: at least at some level. But luckily for the candidates, 110 00:05:20,880 --> 00:05:23,159 Speaker 3: the goal isn't really to convince the public that you're 111 00:05:23,240 --> 00:05:26,040 Speaker 3: just a regular Joe eating a corn dog like Dylanova there, 112 00:05:26,080 --> 00:05:27,280 Speaker 3: who's definitely not a regular Joe. 113 00:05:27,279 --> 00:05:28,520 Speaker 2: And i't mean to suggest. 114 00:05:28,120 --> 00:05:29,520 Speaker 1: That, no, no, not at all. 115 00:05:29,560 --> 00:05:32,000 Speaker 3: But the real aim is to show that a candidate 116 00:05:32,080 --> 00:05:34,280 Speaker 3: understands what's important to a community. 117 00:05:34,520 --> 00:05:35,159 Speaker 2: So that's why. 118 00:05:35,000 --> 00:05:38,000 Speaker 3: Campaigns these days tend to avoid chain restaurants and tend 119 00:05:38,040 --> 00:05:40,880 Speaker 3: to go to these independent diners and food stands and 120 00:05:40,880 --> 00:05:43,120 Speaker 3: stuff like that, Like they want to leverage the sense 121 00:05:43,120 --> 00:05:46,280 Speaker 3: of shared history and community that places like that evoke 122 00:05:46,360 --> 00:05:46,839 Speaker 3: in people. 123 00:05:47,040 --> 00:05:50,760 Speaker 1: So like the eating is almost this symbolic gesture. 124 00:05:50,440 --> 00:05:53,080 Speaker 3: That's exactly right, So it communicates a kind of cultural 125 00:05:53,160 --> 00:05:56,440 Speaker 3: understanding or fluency, which you can really make a candidate 126 00:05:56,440 --> 00:05:59,080 Speaker 3: seem more authentic to the voters, even though the situation 127 00:05:59,200 --> 00:06:02,800 Speaker 3: surrounding it is completely and authentic. But the word authentic 128 00:06:02,880 --> 00:06:04,359 Speaker 3: is going to come up a lot today, so we 129 00:06:04,360 --> 00:06:05,120 Speaker 3: should probably just. 130 00:06:05,160 --> 00:06:06,600 Speaker 2: Nail down a meaning for it. 131 00:06:06,920 --> 00:06:09,960 Speaker 3: Unfortunately, in the context of food, the word authentic can 132 00:06:09,960 --> 00:06:13,120 Speaker 3: actually mean different things to different people. The most common 133 00:06:13,160 --> 00:06:15,960 Speaker 3: meaning is that authentic food is somehow representative of a 134 00:06:16,000 --> 00:06:18,880 Speaker 3: specific category, like a region or an ethnicity. 135 00:06:19,120 --> 00:06:23,000 Speaker 1: So like authentic New York pizza, or like authentic Mexican 136 00:06:23,040 --> 00:06:24,880 Speaker 1: food is like a way that we use this. 137 00:06:25,000 --> 00:06:25,800 Speaker 2: That's exactly right. 138 00:06:25,800 --> 00:06:27,599 Speaker 3: And this type of usage can get a little dicey 139 00:06:27,720 --> 00:06:31,279 Speaker 3: since it's used primarily in regard to quote unquote ethnic cuisine, 140 00:06:31,320 --> 00:06:33,679 Speaker 3: and it raises the question of who gets to decide 141 00:06:33,680 --> 00:06:36,839 Speaker 3: what is or isn't authentic, like the people preparing the 142 00:06:36,880 --> 00:06:39,040 Speaker 3: food or the people eating it. It's like mango when 143 00:06:39,040 --> 00:06:40,919 Speaker 3: we would go to Indian restaurants in college, and I 144 00:06:40,960 --> 00:06:43,320 Speaker 3: was always like, but first, mango, is this authentic? 145 00:06:43,520 --> 00:06:43,680 Speaker 1: Right? 146 00:06:43,839 --> 00:06:44,800 Speaker 2: I don't get you to tell me. 147 00:06:45,440 --> 00:06:47,919 Speaker 1: Yeah. Now, this whole thing makes me think of the 148 00:06:47,960 --> 00:06:51,280 Speaker 1: study I read where a sociologist his name is Stephen Christ, 149 00:06:51,600 --> 00:06:54,880 Speaker 1: actually went to fifty four Mexican restaurants across the country 150 00:06:55,000 --> 00:06:58,000 Speaker 1: and he interviewed the employees. What he learned was that 151 00:06:58,040 --> 00:07:00,880 Speaker 1: many of the restaurants that were touted for their authenticity, 152 00:07:00,960 --> 00:07:05,039 Speaker 1: we're actually serving watered down recipes because that's what the 153 00:07:05,120 --> 00:07:08,440 Speaker 1: locals wanted. Now, in most cases, I'd say that's just 154 00:07:08,480 --> 00:07:11,040 Speaker 1: good business, right, like you want to meet people where 155 00:07:11,040 --> 00:07:14,000 Speaker 1: they are. But the subtext of this study is that 156 00:07:14,080 --> 00:07:17,960 Speaker 1: Mexican chefs were being compelled to change their family recipes 157 00:07:18,000 --> 00:07:21,480 Speaker 1: and they'd have to substitute these traditional ingredients all to 158 00:07:21,560 --> 00:07:24,679 Speaker 1: appeal to the local tastes. So the way Stephen Christ 159 00:07:24,720 --> 00:07:27,400 Speaker 1: puts it is that quote a restaurant is only as 160 00:07:27,440 --> 00:07:30,880 Speaker 1: authentic as profits will allow, which is kind of an 161 00:07:30,920 --> 00:07:33,680 Speaker 1: interesting take, right, And it plays into how loaded the 162 00:07:33,680 --> 00:07:37,200 Speaker 1: word authenticity is. Like these restaurants wind up chasing someone 163 00:07:37,200 --> 00:07:39,679 Speaker 1: else's idea of authenticity just to stay in business. 164 00:07:39,880 --> 00:07:42,440 Speaker 3: Yeah, I can imagine that's always a challenge. And speaking 165 00:07:42,440 --> 00:07:44,480 Speaker 3: of profits, that brings us to the second meaning of 166 00:07:44,520 --> 00:07:47,080 Speaker 3: authenticity in the food industry. So this is the kind 167 00:07:47,080 --> 00:07:50,880 Speaker 3: of authenticity that's derived from values or beliefs, So things 168 00:07:50,920 --> 00:07:54,920 Speaker 3: like sustainability or locally sourced ingredients, or like cage and 169 00:07:54,920 --> 00:07:56,440 Speaker 3: cruelty free meat stuff like that. 170 00:07:56,760 --> 00:07:59,680 Speaker 1: So kind of authentically whole foods is what you're saying. 171 00:08:00,480 --> 00:08:03,400 Speaker 3: I mean, values based authenticity is the kind that people 172 00:08:03,440 --> 00:08:04,800 Speaker 3: are willing to pay a higher price for. 173 00:08:05,120 --> 00:08:07,600 Speaker 1: So one kind of authenticity brings in more money than 174 00:08:07,640 --> 00:08:07,880 Speaker 1: the other. 175 00:08:08,080 --> 00:08:10,160 Speaker 3: I mean, that's what's interesting here, right. So when it 176 00:08:10,160 --> 00:08:13,880 Speaker 3: comes to categorical authenticity, studies show that the value comes 177 00:08:13,960 --> 00:08:16,560 Speaker 3: in the form of better reviews, which typically gives the 178 00:08:16,600 --> 00:08:19,160 Speaker 3: business to boost. But the flip side is that most 179 00:08:19,200 --> 00:08:21,360 Speaker 3: customers won't be willing to pay more for that brand 180 00:08:21,400 --> 00:08:24,320 Speaker 3: of authenticity. So, for example, a dive joint known for 181 00:08:24,360 --> 00:08:27,400 Speaker 3: its authentic Philly cheese steaks is going to have great 182 00:08:27,440 --> 00:08:30,160 Speaker 3: word of mouth, but all the customers who flock there 183 00:08:30,200 --> 00:08:32,840 Speaker 3: will expect to pay these dive joint prices no matter 184 00:08:32,880 --> 00:08:35,440 Speaker 3: how authentic it is. But that's actually not the case 185 00:08:35,480 --> 00:08:38,080 Speaker 3: for the other kind of authenticity. In fact, the situation 186 00:08:38,200 --> 00:08:42,160 Speaker 3: is just the opposite. Values based authenticity fosters this willingness 187 00:08:42,240 --> 00:08:44,480 Speaker 3: to pay more for a meal, but most customers won't 188 00:08:44,559 --> 00:08:46,360 Speaker 3: rate a restaurant higher just for that. 189 00:08:47,520 --> 00:08:50,360 Speaker 1: I mean, the Philly cheese steak example is a good 190 00:08:50,360 --> 00:08:55,599 Speaker 1: one because often they're using cheese whiz for it. 191 00:08:56,080 --> 00:08:57,920 Speaker 2: I do like some cheese whiz though, Maga, I'm not 192 00:08:57,920 --> 00:08:58,360 Speaker 2: gonna lie. 193 00:08:58,440 --> 00:09:00,880 Speaker 1: I do wonder if the high prices make people stingier 194 00:09:00,880 --> 00:09:02,000 Speaker 1: with their ratings, though. 195 00:09:02,679 --> 00:09:04,160 Speaker 2: I mean, that could certainly be a factor. 196 00:09:04,200 --> 00:09:06,360 Speaker 3: But the curious thing is why authentic food of all 197 00:09:06,400 --> 00:09:09,439 Speaker 3: types doesn't drive prices up. Like the term is being 198 00:09:09,520 --> 00:09:12,440 Speaker 3: used positively in both cases, So why aren't people willing 199 00:09:12,480 --> 00:09:14,079 Speaker 3: to pay more for it across the board? 200 00:09:14,240 --> 00:09:16,760 Speaker 1: Yeah, I imagine the values based kind is more of 201 00:09:16,760 --> 00:09:19,560 Speaker 1: a personal thing for people like you know that the 202 00:09:19,600 --> 00:09:24,160 Speaker 1: food's almost an expression of the restaurant's values, and because 203 00:09:24,240 --> 00:09:26,960 Speaker 1: the customers are choosing to eat there, it's an expression 204 00:09:26,960 --> 00:09:29,200 Speaker 1: of their values right right, and a lot of people 205 00:09:29,240 --> 00:09:31,120 Speaker 1: are willing to pay a higher price for that sort 206 00:09:31,120 --> 00:09:35,280 Speaker 1: of connection versus you know, you might want authentic Chinese food, 207 00:09:35,280 --> 00:09:37,679 Speaker 1: but really you're just looking for Chinese food that's tasty, 208 00:09:37,720 --> 00:09:40,080 Speaker 1: and it's less important to you to know just how 209 00:09:40,120 --> 00:09:43,080 Speaker 1: authentically Chinese it is. But I read an interview with 210 00:09:43,120 --> 00:09:46,400 Speaker 1: a professor at NYU. His name is Crishend Durey, and 211 00:09:46,800 --> 00:09:49,600 Speaker 1: he's author a great book called The Ethnic Restaurant Tour. 212 00:09:50,040 --> 00:09:52,840 Speaker 1: He says that there's a feeling that quote, if the 213 00:09:52,840 --> 00:09:56,719 Speaker 1: food is expensive, then it can't possibly be authentic. And 214 00:09:56,880 --> 00:09:59,360 Speaker 1: the reality that comes from that thinking is that a 215 00:09:59,400 --> 00:10:02,400 Speaker 1: lot of us are unwilling to pay more for ethnic quizisine. 216 00:10:02,520 --> 00:10:05,800 Speaker 1: And Ray describes this as almost a form of ethnic 217 00:10:05,920 --> 00:10:10,079 Speaker 1: hierarchy that we communicate subconsciously, and this actually plays out 218 00:10:10,080 --> 00:10:11,200 Speaker 1: in things like Yelp. 219 00:10:11,000 --> 00:10:12,400 Speaker 2: Previews, Oh so, how do you mean? 220 00:10:12,600 --> 00:10:16,079 Speaker 1: Well? Based on a twenty nineteen study, Yelp reviewers talk 221 00:10:16,120 --> 00:10:19,640 Speaker 1: about authenticity the most when describing food from recent and 222 00:10:19,760 --> 00:10:23,080 Speaker 1: low income immigrant groups, and the details mentioned in those 223 00:10:23,080 --> 00:10:25,360 Speaker 1: reviews tend to be very different from the ones in 224 00:10:25,400 --> 00:10:28,840 Speaker 1: reviews of more affluent ethnic groups. Right, So, for example, 225 00:10:28,920 --> 00:10:32,840 Speaker 1: the reviews for non European restaurants connected the term authentic 226 00:10:33,240 --> 00:10:37,000 Speaker 1: with cheaper and less positive attributes, so things like dirt 227 00:10:37,000 --> 00:10:41,280 Speaker 1: floors plastic stools. Meanwhile, the reviews for European and Japanese 228 00:10:41,280 --> 00:10:45,079 Speaker 1: cuisines is associated the word authentic with positive descriptions of 229 00:10:45,120 --> 00:10:50,079 Speaker 1: the ambiance, right like handsome French waiters and classic Japanese touches, all. 230 00:10:50,040 --> 00:10:51,640 Speaker 2: Right, which is definitely a double standard. 231 00:10:51,840 --> 00:10:54,840 Speaker 1: Yeah, And according to Sarah Kay, who is the nutrition 232 00:10:55,040 --> 00:10:58,320 Speaker 1: educator behind that Yelp study, the trend shows that quote 233 00:10:58,480 --> 00:11:01,240 Speaker 1: when we use this word authentic, we're using it to 234 00:11:01,280 --> 00:11:04,040 Speaker 1: refer to migrant groups that were less familiar with and 235 00:11:04,040 --> 00:11:07,960 Speaker 1: our expectations are potentially less founded in our actual experiences 236 00:11:08,040 --> 00:11:12,640 Speaker 1: and more founded in stereotypes or false perceptions. But it's 237 00:11:12,679 --> 00:11:14,880 Speaker 1: also interesting how these things change over time, right like 238 00:11:14,960 --> 00:11:17,840 Speaker 1: Italian food in America used to be considered ethnic cuisine, 239 00:11:17,880 --> 00:11:20,440 Speaker 1: and things like fusion foods are a great reminder of 240 00:11:20,440 --> 00:11:23,360 Speaker 1: how cyclical food trends can be. If you think about, 241 00:11:23,360 --> 00:11:26,079 Speaker 1: like ten or fifteen years ago, people were all about 242 00:11:26,120 --> 00:11:29,679 Speaker 1: experimental cuisine, and weirdly, I read this great piece at 243 00:11:29,720 --> 00:11:33,160 Speaker 1: Eater about how this one writer actually saw Taco bell 244 00:11:33,240 --> 00:11:35,720 Speaker 1: as fusion. Like he saw it as this kind of 245 00:11:35,760 --> 00:11:39,680 Speaker 1: ethnic Mexican American hybrid that introduced people to Mexican food, 246 00:11:40,160 --> 00:11:42,439 Speaker 1: and it was almost like the starter cuisine for the 247 00:11:42,480 --> 00:11:46,760 Speaker 1: next generations looking to eat more authentic and eventually higher 248 00:11:46,800 --> 00:11:48,040 Speaker 1: priced Mexican foods. 249 00:11:48,440 --> 00:11:50,640 Speaker 3: I mean, as you know, I love some Taco Bell 250 00:11:50,679 --> 00:11:53,160 Speaker 3: but I've never fooled myself into thinking that it was 251 00:11:53,360 --> 00:11:57,000 Speaker 3: supposed to be like any sort of fusion of anything 252 00:11:57,080 --> 00:11:59,280 Speaker 3: other than just like delicious, cheesy mush. 253 00:11:59,320 --> 00:12:01,800 Speaker 2: But anyway, that is interesting to hear that take. 254 00:12:02,040 --> 00:12:04,520 Speaker 1: I mean, honestly, that's what I thought too. And I 255 00:12:04,600 --> 00:12:07,480 Speaker 1: read this piece and it's fascinating because the guy's mom 256 00:12:07,640 --> 00:12:11,360 Speaker 1: was Mexican, his dad was American, and for her, she 257 00:12:11,400 --> 00:12:13,400 Speaker 1: actually liked Taco Bell because it was this idea in 258 00:12:13,520 --> 00:12:16,840 Speaker 1: Texas that her cuisine could be palatable to like a 259 00:12:16,880 --> 00:12:19,880 Speaker 1: lot of white Americans and it was available for everyone. 260 00:12:20,000 --> 00:12:22,880 Speaker 1: And you know, he also makes his argument that that's 261 00:12:22,920 --> 00:12:25,680 Speaker 1: why the best taco in America comes from Taco Bell. 262 00:12:29,040 --> 00:12:31,840 Speaker 2: Well that's an argument I won't disagree with, but I'm 263 00:12:31,880 --> 00:12:33,640 Speaker 2: not going to get out there and promote that. 264 00:12:33,800 --> 00:12:36,480 Speaker 3: But anyway, well, now we've talked a little bit about 265 00:12:36,480 --> 00:12:39,439 Speaker 3: food authenticity and the complications with it. Why don't we 266 00:12:39,440 --> 00:12:42,400 Speaker 3: get into some really fun real world examples right after 267 00:12:42,440 --> 00:12:59,800 Speaker 3: this quick break. You're listening to part Time Genius and 268 00:12:59,840 --> 00:13:03,400 Speaker 3: we're talking about the restaurant industries enduring quest for authenticity. 269 00:13:03,600 --> 00:13:06,800 Speaker 3: All right, mengo, So we've covered authentic food and authentic values. 270 00:13:06,880 --> 00:13:08,040 Speaker 2: So what's next on the list? 271 00:13:08,320 --> 00:13:11,040 Speaker 1: So this one is a little harder to define, and 272 00:13:11,520 --> 00:13:14,040 Speaker 1: I guess we could call it authentic place making. 273 00:13:14,320 --> 00:13:14,959 Speaker 2: Place making? 274 00:13:15,000 --> 00:13:16,880 Speaker 3: So like you mean like a theme restaurant or like 275 00:13:16,880 --> 00:13:19,079 Speaker 3: little fake countries at Epcot or what do you mean 276 00:13:19,120 --> 00:13:19,400 Speaker 3: by that? 277 00:13:19,679 --> 00:13:22,720 Speaker 1: Yeah, exactly, except not inside a theme park and not 278 00:13:22,880 --> 00:13:26,000 Speaker 1: limited to Central Florida. So the best example I can 279 00:13:26,040 --> 00:13:29,600 Speaker 1: think of are Irish pubs, and it is no surprise 280 00:13:29,679 --> 00:13:32,520 Speaker 1: to find one in a place like Boston. But did 281 00:13:32,559 --> 00:13:35,599 Speaker 1: you know that there's also an Irish pub in Phoenix, Arizona, 282 00:13:36,120 --> 00:13:38,480 Speaker 1: and Calcutta and Iraq? 283 00:13:39,920 --> 00:13:43,440 Speaker 2: So I am curious, like how this happens? 284 00:13:43,480 --> 00:13:45,560 Speaker 3: Is there like one Irish out there just setting up 285 00:13:45,600 --> 00:13:47,400 Speaker 3: pubs all over the place, or how does this work? 286 00:13:47,760 --> 00:13:50,600 Speaker 1: Yeah? Kind of. It turns out there really is a 287 00:13:50,600 --> 00:13:53,800 Speaker 1: company that specializes in building Irish pubs around the world. 288 00:13:53,920 --> 00:13:58,000 Speaker 1: It's appropriately enough called the Irish Pub Company, so you 289 00:13:58,040 --> 00:14:01,440 Speaker 1: probably know what it stands for. It was started by 290 00:14:01,480 --> 00:14:04,400 Speaker 1: a Dublin architect. His name is Mel McNally and this 291 00:14:04,559 --> 00:14:07,520 Speaker 1: was back in nineteen ninety. Now. McNally had witnessed this 292 00:14:07,720 --> 00:14:11,040 Speaker 1: huge boom of tourism at the time and he suspected 293 00:14:11,080 --> 00:14:13,760 Speaker 1: that it would spark a demand for Irish style bars 294 00:14:13,880 --> 00:14:16,680 Speaker 1: in the tourists home countries. And it turns out he 295 00:14:16,800 --> 00:14:19,080 Speaker 1: was right because over the years, the company has helped 296 00:14:19,160 --> 00:14:22,680 Speaker 1: more than two thousand Irish pubs open throughout Europe. And 297 00:14:22,880 --> 00:14:25,800 Speaker 1: they didn't actually stop there. The company has since expanded 298 00:14:25,840 --> 00:14:29,560 Speaker 1: its service in to fifty three additional countries, everywhere from 299 00:14:29,640 --> 00:14:34,400 Speaker 1: Canada to Mongolia to Marin County. But McNally actually isn't 300 00:14:34,400 --> 00:14:37,400 Speaker 1: alone in this because Guinness has actually been the Pub 301 00:14:37,440 --> 00:14:39,200 Speaker 1: Company's partner since the start. 302 00:14:39,400 --> 00:14:41,560 Speaker 3: So what do they do exactly, Because it doesn't sound 303 00:14:41,600 --> 00:14:43,680 Speaker 3: like from what you're saying that they're actually operating these 304 00:14:43,680 --> 00:14:44,280 Speaker 3: bars right. 305 00:14:44,880 --> 00:14:47,920 Speaker 1: No, the bars are all independently owned and operated, and 306 00:14:48,120 --> 00:14:51,080 Speaker 1: Guinness and the Irish Pub Companies serve mostly as designers 307 00:14:51,120 --> 00:14:54,600 Speaker 1: and also consultants. So basically a bar owner will contact 308 00:14:54,640 --> 00:14:57,320 Speaker 1: them and that's when they're like looking to open an 309 00:14:57,360 --> 00:15:00,160 Speaker 1: Irish style pub and McNally and his team worked with 310 00:15:00,200 --> 00:15:03,040 Speaker 1: them to design the interior based on each location, and 311 00:15:03,080 --> 00:15:05,440 Speaker 1: then once the design is settled, the company builds the 312 00:15:05,440 --> 00:15:08,720 Speaker 1: bar tops and all the furniture, and this happens in 313 00:15:08,840 --> 00:15:11,160 Speaker 1: Ireland and then shifts it over to the site of 314 00:15:11,200 --> 00:15:11,840 Speaker 1: the latest pub. 315 00:15:11,880 --> 00:15:13,600 Speaker 3: So I imagine they are all kind of variations on 316 00:15:13,640 --> 00:15:16,280 Speaker 3: the same theme, right I'm picturing lots of dark wood paneling. 317 00:15:16,760 --> 00:15:18,640 Speaker 3: You got to have a frame photo of James Joyce 318 00:15:18,680 --> 00:15:19,880 Speaker 3: on the wall stuff like that. 319 00:15:20,240 --> 00:15:23,360 Speaker 1: Yeah, of course, and Guinness is always always on tap. 320 00:15:23,400 --> 00:15:25,960 Speaker 1: But to be fair, the clients do have more design 321 00:15:26,080 --> 00:15:29,320 Speaker 1: choices than I certainly expected, right, Like, So McNally and 322 00:15:29,360 --> 00:15:33,400 Speaker 1: his team actually offer four different bar styles to build 323 00:15:33,400 --> 00:15:36,880 Speaker 1: off of. They've got the country cottage, their brewery pub, 324 00:15:37,240 --> 00:15:41,040 Speaker 1: the Victorian pub and the Gaelic pub, and the design 325 00:15:41,080 --> 00:15:43,520 Speaker 1: elements for each of these vary pretty widely, but in 326 00:15:43,560 --> 00:15:46,240 Speaker 1: each case all of the corresponding to core is supplied 327 00:15:46,280 --> 00:15:48,680 Speaker 1: by the company, So it's everything from the furniture to 328 00:15:48,720 --> 00:15:51,800 Speaker 1: the lighting to essentially all the chochkeys on the wall. 329 00:15:52,040 --> 00:15:53,920 Speaker 3: And so what's the thinking there, like is this approach 330 00:15:53,960 --> 00:15:56,440 Speaker 3: supposed to make these pubs more authentic or what. 331 00:15:56,800 --> 00:16:00,720 Speaker 1: Yeah. McNally says that authentic design, and authentic Irish food 332 00:16:00,840 --> 00:16:04,280 Speaker 1: and authentic Irish beverages are all key ingredients for a 333 00:16:04,320 --> 00:16:07,840 Speaker 1: successful Irish pub. He never really defines those terms, so 334 00:16:08,400 --> 00:16:11,680 Speaker 1: you're not getting like bloomin Irish onions. But the process 335 00:16:11,720 --> 00:16:14,320 Speaker 1: this company follows gives us an idea of what he means. 336 00:16:14,920 --> 00:16:16,360 Speaker 3: You meant the fact that all these pubs are being 337 00:16:16,400 --> 00:16:18,680 Speaker 3: designed and like pre built in Ireland. 338 00:16:18,920 --> 00:16:20,760 Speaker 1: Yeah, I mean that's a big part of it. Also, 339 00:16:20,800 --> 00:16:23,640 Speaker 1: all the materials in decor is sourced from Ireland and 340 00:16:23,720 --> 00:16:27,640 Speaker 1: based on the structural elements of like popular bars in Dublin. 341 00:16:27,760 --> 00:16:30,200 Speaker 1: So there's actually kind of a lot to back up 342 00:16:30,240 --> 00:16:33,680 Speaker 1: the claim that these are quote unquote authentic Irish pubs. 343 00:16:34,200 --> 00:16:35,040 Speaker 2: I mean, I guess you're right. 344 00:16:35,080 --> 00:16:37,280 Speaker 3: And don't get me wrong, it's fascinating that there's a 345 00:16:37,320 --> 00:16:40,480 Speaker 3: company responsible for giving all these Irish pubs the same feel. 346 00:16:40,560 --> 00:16:43,200 Speaker 3: It just it just seems like such a corporate process 347 00:16:43,200 --> 00:16:46,040 Speaker 3: that I can't help but think of it as somehow inauthentic. 348 00:16:46,400 --> 00:16:48,600 Speaker 1: Well I wasn't going to mention this, but it isn't 349 00:16:48,600 --> 00:16:51,080 Speaker 1: just one company doing this. Others have actually gotten into 350 00:16:51,120 --> 00:16:53,760 Speaker 1: the pub making act over the years, including a company 351 00:16:53,800 --> 00:16:57,400 Speaker 1: called Old Irish Pubs Limited and Love Irish Pubs. So 352 00:16:57,680 --> 00:16:59,280 Speaker 1: it is a competitive market. 353 00:16:59,520 --> 00:17:01,280 Speaker 2: I love it. They are just all on the nose 354 00:17:01,320 --> 00:17:01,920 Speaker 2: with they're naming. 355 00:17:02,120 --> 00:17:04,800 Speaker 1: Yeah, and that's exactly what people want, you know. Some 356 00:17:04,800 --> 00:17:07,720 Speaker 1: people argue that if you go to the Italy Pavilion 357 00:17:07,760 --> 00:17:10,800 Speaker 1: at Epcot, you know, you wouldn't say you've had an 358 00:17:10,840 --> 00:17:14,560 Speaker 1: authentic Italian experience. But there is something to be said 359 00:17:14,640 --> 00:17:19,080 Speaker 1: for like curating an environment that feels immersive or transportive 360 00:17:19,200 --> 00:17:21,600 Speaker 1: and you can evoke a feeling similar to that of 361 00:17:21,680 --> 00:17:24,600 Speaker 1: the real place, and sometimes that's a positive experience that 362 00:17:25,000 --> 00:17:27,520 Speaker 1: you know, can prompt people to seek out the authentic 363 00:17:27,640 --> 00:17:28,680 Speaker 1: version for themselves. 364 00:17:29,000 --> 00:17:29,200 Speaker 2: Yeah. 365 00:17:29,320 --> 00:17:31,159 Speaker 3: Like I guess if somebody falls in love with the 366 00:17:31,200 --> 00:17:33,560 Speaker 3: Irish pub and Phoenix, they may decide to take a 367 00:17:33,560 --> 00:17:34,359 Speaker 3: trip over to Ireland. 368 00:17:35,119 --> 00:17:37,240 Speaker 1: Yeah. And it's just like we were saying, Taco bell 369 00:17:37,320 --> 00:17:40,159 Speaker 1: can be a gateway food to more traditional Mexican food. 370 00:17:40,400 --> 00:17:44,360 Speaker 1: But exactly if the manufacturer, big business version can bring 371 00:17:44,359 --> 00:17:46,440 Speaker 1: so much happiness, I'm sure people feel like they're just 372 00:17:46,480 --> 00:17:47,919 Speaker 1: getting a taste of it. They'd love to be a 373 00:17:47,920 --> 00:17:50,240 Speaker 1: place where this is happening more regularly. 374 00:17:50,600 --> 00:17:52,840 Speaker 3: I can't stop thinking about Taco Bell now Mango. This 375 00:17:52,920 --> 00:17:55,359 Speaker 3: is a real problem. I'll take your word for it. 376 00:17:55,680 --> 00:17:58,320 Speaker 1: Let's go back to the spirit of placemaking, because there's 377 00:17:58,320 --> 00:18:01,040 Speaker 1: a quote I wanted to share from the interview McNally 378 00:18:01,080 --> 00:18:03,520 Speaker 1: did for Men's Journal. He's talking about how the Irish 379 00:18:03,520 --> 00:18:06,000 Speaker 1: pub concept is more than just a money making scheme 380 00:18:06,119 --> 00:18:09,879 Speaker 1: aimed at tourists, and as he puts it, quote, people 381 00:18:09,920 --> 00:18:13,840 Speaker 1: engage with the sense of community, friendship, and conviviality that 382 00:18:13,920 --> 00:18:17,280 Speaker 1: they find in an authentic Irish pub. In that sense, 383 00:18:17,320 --> 00:18:20,320 Speaker 1: pubs are an important connection from Ireland and its people 384 00:18:20,400 --> 00:18:22,919 Speaker 1: to the rest of the world, and for the irishmen 385 00:18:22,960 --> 00:18:25,840 Speaker 1: and women living abroad, the pubs are gathering venues which 386 00:18:25,880 --> 00:18:28,800 Speaker 1: allow them to feel home. It's a portal to Ireland. 387 00:18:29,280 --> 00:18:30,520 Speaker 2: Yeah, I mean, I can see what he means. 388 00:18:30,520 --> 00:18:32,719 Speaker 3: It's interesting, like the more we talk about all this, 389 00:18:32,800 --> 00:18:35,200 Speaker 3: the more I can see how that connection between food 390 00:18:35,280 --> 00:18:38,600 Speaker 3: and authenticity might mean different things to different people, like 391 00:18:38,640 --> 00:18:41,720 Speaker 3: a sense of home or comfort, a feeling of adventure, 392 00:18:41,920 --> 00:18:44,639 Speaker 3: a taste of the exotic, or like a display of 393 00:18:44,680 --> 00:18:47,119 Speaker 3: common values. But there's always more to it than just 394 00:18:47,200 --> 00:18:48,840 Speaker 3: simply having a meal of course. 395 00:18:49,359 --> 00:18:52,240 Speaker 1: Yeah, it's starting to make more sense why voters like 396 00:18:52,280 --> 00:18:55,440 Speaker 1: seeing politicians eat comfort food, right, Like, it's a play 397 00:18:55,480 --> 00:18:58,320 Speaker 1: to emotions more than reason. But if anything, that only 398 00:18:58,400 --> 00:18:59,400 Speaker 1: makes it more effective. 399 00:18:59,720 --> 00:19:00,000 Speaker 2: Yeah. 400 00:19:00,000 --> 00:19:01,359 Speaker 3: All right, well now we've got a bit more to 401 00:19:01,440 --> 00:19:03,320 Speaker 3: say on this subject, but first let's take one more 402 00:19:03,400 --> 00:19:16,760 Speaker 3: quick break. 403 00:19:17,720 --> 00:19:18,960 Speaker 2: Welcome back to part time Genius. 404 00:19:18,960 --> 00:19:20,720 Speaker 3: All right, Mango, you were telling us about how Irish 405 00:19:20,720 --> 00:19:23,680 Speaker 3: pubs have flourished over the past three decades, and it 406 00:19:23,800 --> 00:19:26,560 Speaker 3: started to sound kind of familiar. And then it hit me, Mango, 407 00:19:26,920 --> 00:19:29,480 Speaker 3: the restaurant we haven't brought up yet, Cracker Barrel. 408 00:19:31,600 --> 00:19:34,359 Speaker 1: Of all the restaurants in all the world, I didn't 409 00:19:34,359 --> 00:19:36,000 Speaker 1: think you were going to bring up Cracker Barrel. 410 00:19:36,560 --> 00:19:36,800 Speaker 2: Yeah. 411 00:19:36,880 --> 00:19:39,560 Speaker 3: Yeah, you know, the chain restaurant that uses the old 412 00:19:39,680 --> 00:19:42,760 Speaker 3: Southern country store motif. And they, of course created quite 413 00:19:42,800 --> 00:19:44,800 Speaker 3: a stir last year when they tried to change their 414 00:19:44,840 --> 00:19:45,639 Speaker 3: longtime logo. 415 00:19:45,720 --> 00:19:47,440 Speaker 2: You remember all this nonsense. 416 00:19:47,040 --> 00:19:49,879 Speaker 1: Right, Yeah, I think they wanted to ditch the cracker barrel. Right. 417 00:19:49,920 --> 00:19:52,439 Speaker 1: And also that old guy sitting next to that. 418 00:19:52,280 --> 00:19:55,719 Speaker 3: Cracker barrel, Yeah, he's been sitting there so long. Well, anyway, 419 00:19:55,760 --> 00:19:59,320 Speaker 3: his name if you remember is Uncle Herschel, the salesman. 420 00:19:59,840 --> 00:20:03,240 Speaker 3: The the salesman uncle of Cracker Barrel founder Dan Evans. 421 00:20:03,640 --> 00:20:05,960 Speaker 3: But yeah, the company wanted to attract new customers and 422 00:20:05,960 --> 00:20:08,800 Speaker 3: they thought that a simpler streamline logo would help them 423 00:20:08,840 --> 00:20:09,119 Speaker 3: do it. 424 00:20:09,560 --> 00:20:10,400 Speaker 2: But that wasn't all. 425 00:20:10,440 --> 00:20:13,040 Speaker 3: Like the rebrand was also going to include a major 426 00:20:13,119 --> 00:20:15,160 Speaker 3: overhaul of the restaurant's interiors. 427 00:20:15,400 --> 00:20:17,280 Speaker 1: So first of all, I had no idea his name 428 00:20:17,320 --> 00:20:19,040 Speaker 1: was Uncle Herschel. And I feel like that's the type 429 00:20:19,040 --> 00:20:22,879 Speaker 1: of thing I should know, right knowing all the trivia 430 00:20:23,000 --> 00:20:24,720 Speaker 1: we know, like, it feels like that's something I want 431 00:20:24,720 --> 00:20:27,920 Speaker 1: to come up. But I also remember you actually took 432 00:20:27,920 --> 00:20:29,639 Speaker 1: me to my first Cracker Barrel. I'd never do to 433 00:20:29,680 --> 00:20:32,480 Speaker 1: say that, and we went to college, and I just 434 00:20:32,520 --> 00:20:34,440 Speaker 1: remember it was such a novel thing because there were 435 00:20:34,480 --> 00:20:37,200 Speaker 1: like rocking chairs on the porch and there was like 436 00:20:37,200 --> 00:20:39,880 Speaker 1: a little country store. But beyond that, I really don't 437 00:20:39,920 --> 00:20:41,640 Speaker 1: remember much about the interior. 438 00:20:42,000 --> 00:20:43,760 Speaker 3: A lot of rock and chairs, a lot of those 439 00:20:43,800 --> 00:20:46,480 Speaker 3: peg games. And there are actually more than six hundred 440 00:20:46,480 --> 00:20:49,439 Speaker 3: Cracker Barrel locations across the country, and every one of 441 00:20:49,440 --> 00:20:52,560 Speaker 3: them is stuffed with roughly a thousand pieces of old 442 00:20:52,600 --> 00:20:56,080 Speaker 3: timey Americana, but in this effort to draw younger crowd, 443 00:20:56,160 --> 00:20:58,920 Speaker 3: all of those nostalgic props were set to be removed. 444 00:20:59,280 --> 00:21:02,919 Speaker 3: It turns out so nobody really wanted this slick, modern 445 00:21:02,960 --> 00:21:05,560 Speaker 3: cracker barrel, because when the plans were made public, the 446 00:21:05,680 --> 00:21:08,359 Speaker 3: Internet went ballistic. I don't know if you know this, Mango, 447 00:21:08,400 --> 00:21:11,520 Speaker 3: but sometimes the Internet is not very friendly to things, 448 00:21:12,000 --> 00:21:14,280 Speaker 3: and the fact that this restaurant kind of had this 449 00:21:14,400 --> 00:21:17,320 Speaker 3: disregard for its own look and history like it pretty 450 00:21:17,359 --> 00:21:20,360 Speaker 3: much upset everyone, from the lifelong diners to the people 451 00:21:20,400 --> 00:21:23,000 Speaker 3: who were only familiar with the brand from its highway signs. 452 00:21:23,240 --> 00:21:25,280 Speaker 1: I mean, I don't understand why people who were just 453 00:21:25,600 --> 00:21:27,760 Speaker 1: familiar with the brand from the highway signs were that 454 00:21:27,920 --> 00:21:28,800 Speaker 1: upset about it. 455 00:21:28,880 --> 00:21:30,480 Speaker 2: But people love to get worked up. 456 00:21:30,600 --> 00:21:33,840 Speaker 1: I'm sure it was a tough week for the marketing team, right. 457 00:21:34,080 --> 00:21:36,200 Speaker 3: Oh yeah, I'm guessing. So it seemed like a brutal 458 00:21:36,240 --> 00:21:38,240 Speaker 3: week for the marketing team. But again it you know, 459 00:21:38,240 --> 00:21:41,640 Speaker 3: it all speaks to the importance of perceived authenticity. People 460 00:21:41,640 --> 00:21:44,080 Speaker 3: thought the restaurant wasn't going to be true to its roots, 461 00:21:44,119 --> 00:21:47,240 Speaker 3: and the backlash led to a one hundred million dollar 462 00:21:47,359 --> 00:21:50,119 Speaker 3: drop in the company's market value. So as a result, 463 00:21:50,160 --> 00:21:53,639 Speaker 3: the changes were completely dropped. Uncle Herschel was called out 464 00:21:53,680 --> 00:21:57,080 Speaker 3: of retirement and all that stuff on the restaurant's walls 465 00:21:57,080 --> 00:21:58,479 Speaker 3: were left right where it was. 466 00:21:58,760 --> 00:22:01,200 Speaker 1: I mean, I didn't know they had one hundred million 467 00:22:01,200 --> 00:22:02,720 Speaker 1: dollars to drop. 468 00:22:02,480 --> 00:22:04,760 Speaker 3: But I hope we don't ever say anything dumb and 469 00:22:05,000 --> 00:22:07,000 Speaker 3: have one hundred million dollar drop in the value of 470 00:22:07,119 --> 00:22:07,919 Speaker 3: part time genius. 471 00:22:07,960 --> 00:22:08,920 Speaker 2: You know, be careful. 472 00:22:10,440 --> 00:22:13,080 Speaker 1: But it's also so funny. It's like, because they decided 473 00:22:13,119 --> 00:22:16,359 Speaker 1: to upgrade the design, that's so insane. 474 00:22:16,480 --> 00:22:17,520 Speaker 2: It's really weird, isn't it. 475 00:22:17,600 --> 00:22:19,760 Speaker 1: I am still curious about the decor, though, Like, can 476 00:22:19,800 --> 00:22:22,399 Speaker 1: you remind me what is on those walls that people 477 00:22:22,400 --> 00:22:23,159 Speaker 1: are so attached to? 478 00:22:23,480 --> 00:22:25,680 Speaker 2: I sure can. I've actually got a list right here. 479 00:22:25,760 --> 00:22:28,639 Speaker 3: So at any given Cracker barrel, you're likely to find 480 00:22:28,680 --> 00:22:31,320 Speaker 3: all manner of antiques mounted on the walls and even 481 00:22:31,359 --> 00:22:34,480 Speaker 3: hanging from the ceiling, including all right, here we go, 482 00:22:35,160 --> 00:22:39,359 Speaker 3: butter churns, washtubs, tobacco cans, old bottles, farm implements, nickel 483 00:22:39,359 --> 00:22:42,960 Speaker 3: soda machines, black and white portraits, shoe trees, vintage metal signs, 484 00:22:43,040 --> 00:22:46,640 Speaker 3: kitchen tools, mechanics tools, and of course bicycles. 485 00:22:47,000 --> 00:22:49,520 Speaker 1: I have forgotten all of that. I feel like we 486 00:22:49,520 --> 00:22:50,520 Speaker 1: need to make another visit. 487 00:22:51,160 --> 00:22:52,639 Speaker 3: Time to go back for their dish. They have a 488 00:22:52,640 --> 00:22:55,800 Speaker 3: dish mango if you remember, called chicken fried chicken, which 489 00:22:55,840 --> 00:22:59,639 Speaker 3: really just confuses people. So I'm gonna let people do 490 00:22:59,680 --> 00:23:02,119 Speaker 3: their own research as to what that means. But it 491 00:23:02,200 --> 00:23:04,800 Speaker 3: is nostalgia central. And one cool thing I read though, 492 00:23:04,840 --> 00:23:07,159 Speaker 3: is that there are five special items that are placed 493 00:23:07,160 --> 00:23:10,239 Speaker 3: in every store that they open. Those signature items are 494 00:23:10,280 --> 00:23:16,120 Speaker 3: a traffic light, a cookstove, a deer head, a telephone, 495 00:23:16,480 --> 00:23:18,200 Speaker 3: and of course a shotgun. 496 00:23:18,240 --> 00:23:19,440 Speaker 2: You know, the essentials. 497 00:23:22,720 --> 00:23:26,240 Speaker 1: I love that a traffic light, like, what is the light? 498 00:23:26,720 --> 00:23:27,800 Speaker 2: Gotta have a traffic light. 499 00:23:28,320 --> 00:23:30,479 Speaker 1: Also, it is so weird that you didn't say a 500 00:23:30,480 --> 00:23:31,200 Speaker 1: cracker barrel. 501 00:23:31,320 --> 00:23:32,920 Speaker 2: I guess that would just be too obvious. 502 00:23:32,960 --> 00:23:36,000 Speaker 3: My guess is all of them probably have a cracker 503 00:23:36,040 --> 00:23:39,880 Speaker 3: barrel in there at some point. But anyway, so what 504 00:23:40,000 --> 00:23:42,560 Speaker 3: is interesting is that all the other items vary from 505 00:23:42,600 --> 00:23:46,399 Speaker 3: store to store, and many are specially chosen for that location. So, 506 00:23:46,480 --> 00:23:49,040 Speaker 3: for example, the cracker barrel in coastal towns might have 507 00:23:49,080 --> 00:23:50,760 Speaker 3: a bunch of fishing gear on the walls to make 508 00:23:50,800 --> 00:23:52,399 Speaker 3: it feel more authentically local. 509 00:23:52,760 --> 00:23:56,480 Speaker 1: So, speaking of authentic, are all these items real antiques 510 00:23:56,800 --> 00:23:59,200 Speaker 1: or are they mostly like props made to look old. 511 00:23:59,560 --> 00:24:01,800 Speaker 3: That's actually a really good question, and I would not 512 00:24:01,880 --> 00:24:04,160 Speaker 3: have guessed the answer to this, but surprisingly they are 513 00:24:04,280 --> 00:24:07,280 Speaker 3: all antique. I actually read this interview this week with 514 00:24:07,359 --> 00:24:10,040 Speaker 3: one of the original decor managers for Cracker Barrel. It's 515 00:24:10,080 --> 00:24:12,719 Speaker 3: a guy named Larry Singleton, and to the best of 516 00:24:12,720 --> 00:24:15,560 Speaker 3: his knowledge, every item hung on the walls is one 517 00:24:15,640 --> 00:24:18,800 Speaker 3: hundred percent authentic, meaning not a reproduction of an item, 518 00:24:18,800 --> 00:24:21,399 Speaker 3: but the actual item itself, and none of the items 519 00:24:21,440 --> 00:24:23,520 Speaker 3: were manufactured within the last few decades. 520 00:24:23,880 --> 00:24:25,520 Speaker 1: Where do they get this stuff? 521 00:24:25,800 --> 00:24:28,800 Speaker 3: Apparently the company has this whole warehouse full of stuff 522 00:24:28,800 --> 00:24:31,920 Speaker 3: at their headquarters in Lebanon, Tennessee, and it's a twenty 523 00:24:31,960 --> 00:24:35,080 Speaker 3: six thousand square foot facility that houses somewhere north of 524 00:24:35,119 --> 00:24:38,439 Speaker 3: one hundred thousand items at any given time, each of 525 00:24:38,480 --> 00:24:41,920 Speaker 3: which is inventoried with its own unique barcode. So there's 526 00:24:41,960 --> 00:24:44,320 Speaker 3: a mockup of a history interior in the warehouse. And 527 00:24:44,600 --> 00:24:47,320 Speaker 3: anytime a new restaurant is scheduled to open, the design 528 00:24:47,359 --> 00:24:49,880 Speaker 3: team pulls out a load of rustic decors and sort 529 00:24:49,920 --> 00:24:52,920 Speaker 3: of arranges it on their set. They then take pictures 530 00:24:52,920 --> 00:24:55,959 Speaker 3: so the arrangement can be reproduced and all the items 531 00:24:56,000 --> 00:24:58,119 Speaker 3: are packed up and shipped to that new location. 532 00:24:58,280 --> 00:25:01,320 Speaker 1: That's kind of a fascinating process. Yeah, so does the 533 00:25:01,320 --> 00:25:03,879 Speaker 1: company just have an army of antique spires or something, 534 00:25:03,880 --> 00:25:07,400 Speaker 1: because it feels like it must take an awful lot 535 00:25:07,440 --> 00:25:11,520 Speaker 1: of antiques to constantly fill that massive warehouse. 536 00:25:12,200 --> 00:25:14,560 Speaker 3: No, that's definitely true, and apparently it's getting tougher as 537 00:25:14,600 --> 00:25:17,679 Speaker 3: the years go by. So shows like American Pickers and 538 00:25:17,680 --> 00:25:20,760 Speaker 3: others centered on antiquing have really stepped up the competition 539 00:25:20,920 --> 00:25:22,639 Speaker 3: and of course made it harder to find some of 540 00:25:22,680 --> 00:25:25,720 Speaker 3: the old items that have become Cracker Barrel staples. But 541 00:25:25,760 --> 00:25:28,120 Speaker 3: the good news is there's no need to panic just yet. 542 00:25:28,160 --> 00:25:30,160 Speaker 3: I could sense you were on the verge of panicking there. 543 00:25:30,520 --> 00:25:34,440 Speaker 3: But the company has built this nationwide network of antique 544 00:25:34,440 --> 00:25:37,480 Speaker 3: dealers during its sixty years in business, and they're determined 545 00:25:37,520 --> 00:25:40,040 Speaker 3: to keep Cracker Barrel flush with butter churns for many 546 00:25:40,119 --> 00:25:40,760 Speaker 3: years to come. 547 00:25:40,880 --> 00:25:44,800 Speaker 1: All right, so we can breathe easy. It does make 548 00:25:44,840 --> 00:25:48,119 Speaker 1: me wonder, though, like if other theme restaurants have similar 549 00:25:48,240 --> 00:25:50,720 Speaker 1: arrangements to this. This makes me think about decor in general. 550 00:25:50,760 --> 00:25:52,439 Speaker 2: Now, yeah, yeah, they definitely do. 551 00:25:52,520 --> 00:25:54,959 Speaker 3: So if you think about something like Planet Hollywood, for instance, 552 00:25:55,000 --> 00:25:57,439 Speaker 3: he does something similar with their stores. The company has 553 00:25:57,480 --> 00:26:00,240 Speaker 3: this stockpile of authentic props and it divvies them out 554 00:26:00,240 --> 00:26:02,920 Speaker 3: to each location, and that way customers can experience the 555 00:26:02,960 --> 00:26:05,879 Speaker 3: thrill of sitting next to the boxing gloves stallone Warren Rocky, 556 00:26:06,040 --> 00:26:08,800 Speaker 3: or Brendan Fraser's loincloth from Georgia the Jungle, or you 557 00:26:08,800 --> 00:26:11,200 Speaker 3: think about all of these sort of classic and strange 558 00:26:11,240 --> 00:26:12,320 Speaker 3: items from different movies. 559 00:26:12,560 --> 00:26:15,320 Speaker 1: That's really interesting. I also wonder like, has anyone ever 560 00:26:15,359 --> 00:26:18,639 Speaker 1: specifically asked to be seated next to Brendan Fraser's loin clawn? 561 00:26:20,520 --> 00:26:23,560 Speaker 3: I think after this episode that's gonna happen. Only Brendan 562 00:26:23,600 --> 00:26:25,800 Speaker 3: Fraser has asked to do that is actually my guess. 563 00:26:25,800 --> 00:26:28,960 Speaker 3: But back on the topic, So TGI Friday's is actually 564 00:26:29,040 --> 00:26:31,919 Speaker 3: another example. So they've got a twenty five thousand square 565 00:26:31,920 --> 00:26:35,320 Speaker 3: foot warehouse somewhere in Nashville, and they refuse to disclose 566 00:26:35,359 --> 00:26:39,399 Speaker 3: the exact location and is it apparently piled high with memorabilia. 567 00:26:39,640 --> 00:26:42,199 Speaker 3: So the company has looser guidelines for its decore than 568 00:26:42,240 --> 00:26:45,040 Speaker 3: Cracker Barrel, but it still claims that about seventy five 569 00:26:45,080 --> 00:26:48,640 Speaker 3: percent of the items on display are actual antiques. TGI 570 00:26:48,680 --> 00:26:51,199 Speaker 3: Friday's even has its own signature items that appear in 571 00:26:51,240 --> 00:26:53,199 Speaker 3: every single store. One of them that I thought was 572 00:26:53,200 --> 00:26:56,639 Speaker 3: interesting an air aarplane collar over the bar and a 573 00:26:56,800 --> 00:26:58,919 Speaker 3: racing skull, which is meant to remind employees that they 574 00:26:58,920 --> 00:27:01,800 Speaker 3: should work as a team, with all oars pulling together 575 00:27:01,840 --> 00:27:02,880 Speaker 3: in the same direction. 576 00:27:03,080 --> 00:27:05,000 Speaker 1: It's also so funny to me that, like, they've got 577 00:27:05,119 --> 00:27:07,919 Speaker 1: a massive warehouse and they won't tell you where it 578 00:27:08,000 --> 00:27:10,440 Speaker 1: is for fear of like what theft. 579 00:27:10,680 --> 00:27:11,480 Speaker 2: To any good things? 580 00:27:11,520 --> 00:27:11,680 Speaker 3: There? 581 00:27:11,720 --> 00:27:13,119 Speaker 2: Man to any good things? 582 00:27:14,880 --> 00:27:18,240 Speaker 1: So what about things like the taxidermy alligator heads like 583 00:27:18,560 --> 00:27:22,359 Speaker 1: that where sunglasses? Do you have any idea what that represents? 584 00:27:22,600 --> 00:27:24,479 Speaker 2: I don't actually know either way. 585 00:27:24,520 --> 00:27:27,240 Speaker 3: All this talk of TGIF and cracker barrel it makes 586 00:27:27,280 --> 00:27:28,920 Speaker 3: me really think we ought to plan our next trip 587 00:27:28,920 --> 00:27:30,800 Speaker 3: to actually to both of these, to be honest. 588 00:27:31,320 --> 00:27:34,040 Speaker 1: But before we do, what do you say we make 589 00:27:34,119 --> 00:27:38,560 Speaker 1: time for a fact off, here's something about that authentic 590 00:27:38,720 --> 00:27:41,280 Speaker 1: Indian food that I never told you because you and 591 00:27:41,359 --> 00:27:45,920 Speaker 1: I both love chicken tka masala. So while the dish 592 00:27:45,960 --> 00:27:50,560 Speaker 1: feels rich and complex and you know deeply Indian. It's 593 00:27:50,640 --> 00:27:54,520 Speaker 1: actually a modern remix born outside India, and most often 594 00:27:54,520 --> 00:27:56,040 Speaker 1: it is credited to Britain. 595 00:27:56,240 --> 00:27:57,719 Speaker 2: Some people call it Scottish. 596 00:27:57,800 --> 00:28:01,080 Speaker 1: The dish likely emerged when South Asian cooks in the 597 00:28:01,160 --> 00:28:05,240 Speaker 1: UK adapted traditional chicken tika, which is like dry, spiced 598 00:28:05,280 --> 00:28:08,879 Speaker 1: grilled meat, and added a creamy tomato sauce to suit 599 00:28:08,880 --> 00:28:12,560 Speaker 1: the British diners who wanted something richer and less dry. So, 600 00:28:12,800 --> 00:28:16,199 Speaker 1: in other words, it's essentially a diaspora cuisine. It is 601 00:28:16,359 --> 00:28:19,840 Speaker 1: Indian technique and Western preferences, so kind of like that 602 00:28:19,880 --> 00:28:22,600 Speaker 1: fusion we were talking about. And in India, you know, 603 00:28:22,680 --> 00:28:25,200 Speaker 1: it does exist, but in the UK it's way more 604 00:28:25,240 --> 00:28:29,639 Speaker 1: popular and it's often jokingly called Britain's national dish. Like 605 00:28:29,680 --> 00:28:33,840 Speaker 1: many authentic foods, chicken tika masala isn't about historical purity. 606 00:28:33,960 --> 00:28:38,320 Speaker 1: It's about adaptation, migration and cooks solving a very practical 607 00:28:38,360 --> 00:28:42,160 Speaker 1: problem how to make unfamiliar food comforting to a new audience. 608 00:28:43,320 --> 00:28:44,840 Speaker 3: All Right, So a lot of people have probably heard 609 00:28:44,880 --> 00:28:48,040 Speaker 3: the fact that champagne can only be called champagne if 610 00:28:48,040 --> 00:28:50,920 Speaker 3: it was made in the Champagne region of France. Otherwise 611 00:28:50,920 --> 00:28:53,880 Speaker 3: it's just sparkling white wine. But what I didn't know 612 00:28:53,960 --> 00:28:57,120 Speaker 3: before is that that geographic distinction was actually written into 613 00:28:57,160 --> 00:28:59,600 Speaker 3: the Treaty of Versailles is a way to secure the 614 00:28:59,640 --> 00:29:02,160 Speaker 3: valuable brand name for French winemakers in the wake of 615 00:29:02,200 --> 00:29:05,400 Speaker 3: World War One. But since the United States never signed 616 00:29:05,440 --> 00:29:08,640 Speaker 3: that treaty, American winemakers had a free pass to continue 617 00:29:08,760 --> 00:29:12,080 Speaker 3: using the term for decades, whether the French liked it or. 618 00:29:12,000 --> 00:29:14,960 Speaker 1: Not, and I'm guessing they did not like it they did. 619 00:29:15,160 --> 00:29:15,680 Speaker 2: It turns up that. 620 00:29:17,560 --> 00:29:20,880 Speaker 1: Means there's no such thing as California champagne then. 621 00:29:20,800 --> 00:29:23,760 Speaker 3: Right, I mean technically no, And in two thousand and six, 622 00:29:23,840 --> 00:29:27,240 Speaker 3: the USNEU actually made a deal to start phasing out 623 00:29:27,280 --> 00:29:30,120 Speaker 3: the term's use on American products, so you won't find 624 00:29:30,120 --> 00:29:32,520 Speaker 3: a lot of California champagne on the shelves these days. 625 00:29:32,560 --> 00:29:35,120 Speaker 3: And that said, there are actually a few American producers 626 00:29:35,160 --> 00:29:37,920 Speaker 3: who were grandfathered in and are still permitted to use 627 00:29:37,960 --> 00:29:40,760 Speaker 3: the word on their labels. This includes Corbell, which has 628 00:29:40,800 --> 00:29:44,040 Speaker 3: been making California champagne since back in eighteen eighty, two 629 00:29:44,560 --> 00:29:47,880 Speaker 3: decades before the Treaty of Versailles was actually drafted, and 630 00:29:48,440 --> 00:29:51,280 Speaker 3: Miller High Life, which has billed itself as the quote 631 00:29:51,320 --> 00:29:54,800 Speaker 3: as we know champagne fags, right, that's right, you know 632 00:29:54,880 --> 00:29:58,480 Speaker 3: your fancy stuff, and that since nineteen o six, again 633 00:29:58,640 --> 00:29:59,719 Speaker 3: predating the treaty. 634 00:30:00,000 --> 00:30:02,680 Speaker 1: That is so amazing that the Champagne of beers was 635 00:30:02,720 --> 00:30:03,520 Speaker 1: Grandfather Day. 636 00:30:04,600 --> 00:30:05,360 Speaker 2: It definitely is. 637 00:30:05,600 --> 00:30:07,880 Speaker 3: And while all of this might sound ridiculous to us, 638 00:30:07,880 --> 00:30:11,120 Speaker 3: the French government actually takes it very very serious. Last year, 639 00:30:11,120 --> 00:30:12,920 Speaker 3: a French winemaker was sentenced to a year and a 640 00:30:12,920 --> 00:30:16,400 Speaker 3: half in prison for making and selling thousands of bottles 641 00:30:16,440 --> 00:30:18,320 Speaker 3: of fake champagne. 642 00:30:18,600 --> 00:30:20,640 Speaker 1: So I'm not sure if you knew this, but did 643 00:30:20,640 --> 00:30:24,240 Speaker 1: you know that there is a real anti end behind 644 00:30:24,320 --> 00:30:25,080 Speaker 1: the mall food? 645 00:30:25,200 --> 00:30:26,000 Speaker 2: Oh? No kidding it. 646 00:30:26,080 --> 00:30:29,520 Speaker 1: A Delicious Pretzel company started as a humble roadside stand 647 00:30:29,680 --> 00:30:33,480 Speaker 1: and it was run by Ann Baylor, Pennsylvania Mennonite women 648 00:30:33,560 --> 00:30:37,400 Speaker 1: who originally sold soft pretzels to support a free counseling 649 00:30:37,440 --> 00:30:40,480 Speaker 1: center that her family had opened. In Mennonite culture, food 650 00:30:40,560 --> 00:30:44,560 Speaker 1: is practical, it's communal, it is intentionally simple, so there 651 00:30:44,640 --> 00:30:48,280 Speaker 1: is no flash. There's no indulgence for indulgence's sake. The 652 00:30:48,320 --> 00:30:51,880 Speaker 1: pretzels were just meant to be filling and affordable. Instead, 653 00:30:51,920 --> 00:30:55,320 Speaker 1: they've turned kind of this crave engineered snack, right like. 654 00:30:55,760 --> 00:30:58,240 Speaker 1: Once the recipe hit malls in the late nineteen eighties, 655 00:30:58,240 --> 00:31:02,400 Speaker 1: everything shifted. They added a butter sugar crept in. Cinnamon 656 00:31:02,400 --> 00:31:05,160 Speaker 1: sugar became a thing, and the smell itself became part 657 00:31:05,160 --> 00:31:08,120 Speaker 1: of the product. What began is this faith rooted, service 658 00:31:08,160 --> 00:31:12,200 Speaker 1: oriented side project actually evolved into a global brand built 659 00:31:12,240 --> 00:31:16,680 Speaker 1: on roma marketing, impulse buying, and indulgence. It was still 660 00:31:16,720 --> 00:31:20,920 Speaker 1: selling this handrol tradition, just now it was under fluorescent 661 00:31:21,040 --> 00:31:23,800 Speaker 1: lights next to you a sneaker store. 662 00:31:23,880 --> 00:31:24,160 Speaker 2: All right. 663 00:31:24,200 --> 00:31:26,160 Speaker 3: Well, in a similar vein, there are tons of so 664 00:31:26,280 --> 00:31:29,680 Speaker 3: called national foods that actually aren't from where their names 665 00:31:29,680 --> 00:31:32,240 Speaker 3: suggest they might be. So for example, French fries are 666 00:31:32,280 --> 00:31:36,480 Speaker 3: from Belgium, Russian dressing was invented in New Hampshire, sauerkraut 667 00:31:36,480 --> 00:31:41,520 Speaker 3: hails from China, not Germany. Swedish meatballs were originally Turkish, 668 00:31:41,680 --> 00:31:44,360 Speaker 3: and danishes were created by Austrian bakers. 669 00:31:44,680 --> 00:31:48,000 Speaker 1: So basically our pantries are kind of a den of lives. 670 00:31:48,120 --> 00:31:51,480 Speaker 3: Also, German chocolate cake isn't actually German. It was invented 671 00:31:51,520 --> 00:31:54,200 Speaker 3: by an English American named Samuel German. 672 00:31:55,440 --> 00:31:58,120 Speaker 1: That's pretty amazing. I guess that's a good reminder of 673 00:31:58,200 --> 00:32:00,880 Speaker 1: just how meaningless idea of authentic we can sometimes be. 674 00:32:01,320 --> 00:32:04,280 Speaker 1: So for that, I think you deserve today's trophy. 675 00:32:05,480 --> 00:32:05,920 Speaker 2: All right. 676 00:32:05,920 --> 00:32:07,320 Speaker 3: I didn't think I would take it for that, but 677 00:32:07,400 --> 00:32:10,400 Speaker 3: Samuel Jerman, thank you very much. All right, well, I'd 678 00:32:10,400 --> 00:32:13,160 Speaker 3: like to dedicate this trophy to the good people of Australia, 679 00:32:13,200 --> 00:32:16,560 Speaker 3: where sophisticated palettes have been maligned for far too long. 680 00:32:17,920 --> 00:32:19,120 Speaker 2: That's going to do it for today's show. 681 00:32:19,120 --> 00:32:21,200 Speaker 3: If you enjoyed what you heard, be sure to subscribe, 682 00:32:21,280 --> 00:32:23,240 Speaker 3: leave us a nice rating, and share the show with 683 00:32:23,280 --> 00:32:25,240 Speaker 3: a friend. If you don't mind, you can also drop 684 00:32:25,320 --> 00:32:28,080 Speaker 3: us a line at high Geniuses at gmail dot com. Again, 685 00:32:28,120 --> 00:32:31,240 Speaker 3: that's Hi, Geniuses at gmail dot com. Or call the 686 00:32:31,240 --> 00:32:34,400 Speaker 3: hotline day or night Mango. This hotline is open twenty 687 00:32:34,400 --> 00:32:36,720 Speaker 3: four to seven, three sixty five, just like waffle House, 688 00:32:36,760 --> 00:32:40,560 Speaker 3: which we didn't talk about today NonStop. That number is 689 00:32:40,640 --> 00:32:43,800 Speaker 3: three h two four oh five five nine two five. 690 00:32:43,840 --> 00:32:45,040 Speaker 3: We would love to hear from you. 691 00:32:45,280 --> 00:32:48,360 Speaker 1: Yeah. We actually recently got a message from a listener 692 00:32:48,400 --> 00:32:51,240 Speaker 1: named Oliver who was asking us to do an episode 693 00:32:51,400 --> 00:32:54,200 Speaker 1: all about the cool inventions Canada has come up with 694 00:32:54,320 --> 00:32:57,240 Speaker 1: over the years. And Oliver, great minds. Do you think alike, 695 00:32:57,320 --> 00:33:00,360 Speaker 1: because we already have an episode on that very subject. 696 00:33:00,400 --> 00:33:03,840 Speaker 1: It's called Thanks Canada, Nine Great Inventions from the Great 697 00:33:03,880 --> 00:33:07,360 Speaker 1: White North. But I love inventions. I love invention origins. 698 00:33:07,600 --> 00:33:10,120 Speaker 1: I'm actually gonna go research and try ay more for 699 00:33:10,240 --> 00:33:13,040 Speaker 1: you and put them up on Instagram. And that's just 700 00:33:13,080 --> 00:33:18,200 Speaker 1: for you, Oliver. That is it for today's episode from Will, Dylan, Gabe, Mary, 701 00:33:18,320 --> 00:33:34,200 Speaker 1: and myself. Thank you so much for listening. Part Time 702 00:33:34,240 --> 00:33:37,280 Speaker 1: Genius is a production of Kaleidoscope and iHeartRadio. It is 703 00:33:37,320 --> 00:33:40,480 Speaker 1: hosted by my good pal Will Pearson, who I've known 704 00:33:40,520 --> 00:33:43,880 Speaker 1: for almost three decades now. That is insane to me. 705 00:33:44,440 --> 00:33:49,400 Speaker 1: I'm the uta co host, Mangeshatikular aka Mango. Our producer 706 00:33:49,640 --> 00:33:52,640 Speaker 1: is Mary Phillips Sandy. She's actually a super producer. I'm 707 00:33:52,680 --> 00:33:56,400 Speaker 1: gonna fix that in post. Our writer is Gabe Lucier, 708 00:33:56,560 --> 00:33:57,960 Speaker 1: who I've also. 709 00:33:57,760 --> 00:34:00,000 Speaker 2: Known for like a decade at this point, maybe more. 710 00:34:00,640 --> 00:34:04,000 Speaker 1: Dylan Fagan is in the booth. He is always dressed up, 711 00:34:04,080 --> 00:34:07,160 Speaker 1: always cheering us on, and always ready to hit record 712 00:34:07,320 --> 00:34:10,080 Speaker 1: and then mix the show after he does a great job. 713 00:34:10,480 --> 00:34:13,319 Speaker 1: I also want to shout out the executive producers from 714 00:34:13,320 --> 00:34:16,760 Speaker 1: iHeart my good pals Katrina and Norvel and Ali Perry. 715 00:34:17,120 --> 00:34:20,279 Speaker 1: We have social media support from Calypso Rallis if you 716 00:34:20,560 --> 00:34:24,359 Speaker 1: like our videos, that is all Calypso's handiwork. For more 717 00:34:24,400 --> 00:34:29,480 Speaker 1: podcasts from Kaleidoscope and iHeartRadio, visit the iHeartRadio app, Apple Podcasts, 718 00:34:29,600 --> 00:34:32,560 Speaker 1: or tune in wherever you listen to your favorite shows. 719 00:34:32,880 --> 00:34:35,600 Speaker 1: That's it from us here at Part Time Genius. Thank 720 00:34:35,600 --> 00:34:37,040 Speaker 1: you so much for listening.