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Speaker 1: It's that time time, time, time, luck and load.

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Speaker 2: The Michael Vari Show is on the air.

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Speaker 3: As a guy who spent thirty four years departing the

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Speaker 3: illegal aliens, I got a message to the demands of

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Speaker 3: illegal amiens that Joe Biden's released in our country in

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Speaker 3: violation of federal law.

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Speaker 4: You better start packing now. You're damn right, because you.

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Speaker 5: Are going home.

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Speaker 6: We have seen one estimate that says it would cost

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Speaker 6: eighty eight billion dollars to deport a million people a year.

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Speaker 2: I don't know if that's accurate or not.

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Speaker 5: Is that what American taxpayers should expect?

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Speaker 2: What price do you put on a national security? Is

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Speaker 2: that worth it?

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Speaker 5: Is there a way to carry out mass deportation without

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Speaker 5: separating families?

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Speaker 4: Of course, families can be deported together.

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Speaker 1: And I want to send a message to everybody who's

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Speaker 1: in this country illegally. While you've heard from Kamala Harris

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Speaker 1: that she's going to give you free Medicare benefits and

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Speaker 1: free healthcare benefits, She's going to give you free housing

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Speaker 1: benefits paid for by American taxpayers.

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Speaker 7: Donald Trump's gonna win the White House.

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Speaker 2: We all believe that, right.

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Speaker 1: So our message to illegal aliens who are in this

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Speaker 1: country without the consent of the American people. Is you

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Speaker 1: got four months pack your bags because you're going home.

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Speaker 6: So the Houston food scene is all a buzz because

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Speaker 6: Michelin finally decided to go down to this swampy by

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Speaker 6: you town and bestow a few awards on the peasants you.

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Speaker 6: He'll Billy Hayseeds, We'll give some one star Michelin ratings.

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Speaker 6: Now that y'all got air conditioning figured out, we'll come

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Speaker 6: down and bless you with a couple of awards. And

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Speaker 6: I must tell you, I think it's much ado about

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Speaker 6: nothing pretentious bs. However, our friend Grant Pinkerton won an award,

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Speaker 6: and we like Grant Pinkerton, and.

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Speaker 7: We like the idea.

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Speaker 6: Of barbecue being elevated to the same category as French Continental.

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Speaker 7: Because that's kind of.

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Speaker 6: More our populous belief anyway, And the fact that Grant

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Speaker 6: is being recognized for his hard work and talent and

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Speaker 6: accomplishment makes us very happy. Now back to how silly

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Speaker 6: these awards are for everybody else. So Ramona and I

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Speaker 6: were talking about the fact that the truth is most

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Speaker 6: of these restaurants that they're giving these awards to will

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Speaker 6: not be around in two years because they don't give

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Speaker 6: awards to restaurants that are established for a long period

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Speaker 6: of time and deliver on a quality meal, night in,

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Speaker 6: night out.

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Speaker 7: They don't do it.

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Speaker 6: The way you get these awards. And there's something interesting

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Speaker 6: about accreditation. Trump was talking about the problem with the

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Speaker 6: universities and how he's going to fix it because people

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Speaker 6: tell you can't fix it, You can't fix it. Yeah,

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Speaker 6: figured it out. He's a businessman. He's going to find

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Speaker 6: a way around it. He's going to find a loophole.

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Speaker 6: He's going to find some way in a cracker crevice.

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Speaker 6: The universities have an accreditation process, an ongoing accreditation process.

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Speaker 6: The problem is the accreditors are liberal. This is what

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Speaker 6: the Marxist communists understand. They understand how you bring about

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Speaker 6: the most change with the least number of people. So

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Speaker 6: when the accreditors go to the universities and say how

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Speaker 6: many gender studies programs do you have? Well, none, you're

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Speaker 6: going to lose your accreditation. Oh how many do we

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Speaker 6: need to have? Right A hat tip to uh Texas

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Speaker 6: A and M University. Their board decided last week to

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Speaker 6: do away with I think it's fifty two majors including

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Speaker 6: LGBTQ and fifteen more letters gender studies and all of

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Speaker 6: this nonsense. What you're seeing is people seeing the writing

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Speaker 6: on the wall. Texas A and M says, look, when

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Speaker 6: the hammer comes down on these gender studies programs, we

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Speaker 6: don't want to be on a list that shows that

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Speaker 6: we have one. By the way, credit to the board

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Speaker 6: for killing those programs. Credit to the board for telling

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Speaker 6: the faculty who, through their Senate pitch to fit. Credit

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Speaker 6: to the board for saying, you don't own this damn university.

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Speaker 2: We do.

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Speaker 7: The taxpayers.

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Speaker 2: Do you.

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Speaker 6: Faculty members are an expense, an operational expense, and every

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Speaker 6: single one of you can be fired immediately.

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Speaker 7: Now sit down. It s got up. Teach the class

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Speaker 7: and stop crying, and stop painting your hair blue.

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Speaker 6: You wear those You've got a systemic problem in higher

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Speaker 6: education and the infection. Hopefully, I'll tell you what. I

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Speaker 6: don't know if Michael Plank's still on the board. I

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Speaker 6: don't know if Beaver Applin is still on the board.

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Speaker 6: I don't know if my old friend John White was

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Speaker 6: on the board there. Ross Margraves, I've known some good

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Speaker 6: people serve on that Aggie board over the years. And

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Speaker 6: I will tell you they are not the kind of

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Speaker 6: people who would tolerate this nonsense. We're talking about Texas

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Speaker 6: A and M University. Look, I love the University of Texas,

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Speaker 6: but we all know that while it's got the history,

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Speaker 6: and it's got the heritage, and it's got the big

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Speaker 6: money and the big corporations and the big names and

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Speaker 6: the Texas history, we've all known that it's also got

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Speaker 6: the little brother who crossed dresses right all known, and

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Speaker 6: it's got some dirt under its nails that you don't

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Speaker 6: want to walk on Guadaloupe too long with your four

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Speaker 6: year old kid because you might see something We've just

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Speaker 6: always kind of thought, well, you know, and the little Bohemian,

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Speaker 6: you know, it's still I mean, the University Texas a

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Speaker 6: little Bahaemian.

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Speaker 7: It's okay though, it's little funky, right.

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Speaker 6: We got some we got some Jim High Tower with

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Speaker 6: our conservatism, but Texas A and M.

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Speaker 7: Man.

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Speaker 6: When Texas A and M falls, you got real problems.

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Speaker 6: So anyway, what I was gonna say is this once so,

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Speaker 6: the kind of people who pick a Michelin Star, the

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Speaker 6: kind of people who give these awards, are the kind

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Speaker 6: of people who say Hey, we want a bunch of

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Speaker 6: the latest thing is the transgender stuff.

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Speaker 7: We don't want you to serve regular food. We want

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Speaker 7: you to serve food in this environment with this and

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Speaker 7: we want and so what you do is, if you

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Speaker 7: want to win the award, you have to be willing

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Speaker 7: to be molded into their image.

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Speaker 6: And that's why you see all these restaurants. This is

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Speaker 6: going to be a Houston version of an La this

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Speaker 6: and it's it's just a little La light because people

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Speaker 6: in Houston so desperately want to be told you're okay,

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Speaker 6: You're as good as La in New York. So Ramona

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Speaker 6: and I were talking about he said, I'll go eat

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Speaker 6: it Pinkerton's, but what I'd really like is a potato

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Speaker 6: salad sandwich like my mom makes. And we start talking

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Speaker 6: about Michael Berry Show awards. That are the opposite kind

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Speaker 6: of the anti Micheline awards, and that is a food

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Speaker 6: that you eat and love, that is the opposite of

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Speaker 6: high brow. You ate it growing up for my wife

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Speaker 6: at be cucumber sandwiches. He loves a cucumber sandwich. For Ramone,

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Speaker 6: it's a potato salad sandwich. By the way, is there

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Speaker 6: anywhere in town that makes a potato salad sandwich like

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Speaker 6: Mama Martha, all right, your phone on, I want your

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Speaker 6: low brow food that you love. Seven one three, nine, nine, nine,

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Speaker 6: one thousand chance to claim reports onto the subject line

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Speaker 6: odd capitalization by President Trump. This is not necessarily for

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Speaker 6: the show, but something that I know you'll find interesting.

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Speaker 6: Have you ever noticed how President Trump seems to randomly

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Speaker 6: capitalize words in his social media posts. This is his

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Speaker 6: most recent post, and he's put the post below. I've

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Speaker 6: noticed it before, and it's often much more distinct, particularly

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Speaker 6: on truth. Truth is the alternative to Twitter or x.

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Speaker 6: Now that Trump has a percentage interest in that, he's

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Speaker 6: going to get rich over, they're going to sell that

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Speaker 6: and it's going to be billions. Anyway, I saw that

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Speaker 6: clip a few days ago from a documentary about the campaign.

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Speaker 6: I'm sure you saw it, where he dictates his thoughts

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Speaker 6: and tells his assistance to post them. That means they

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Speaker 6: have some set of instructions on how and what to capitalize.

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Speaker 6: I went and looked at our founding documents and it

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Speaker 6: turns out out that only capitalizing proper nouns is a

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Speaker 6: newish behavior. Back then, with important documents, they would selectively

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Speaker 6: use capitalizations to shift attention to keywords and phrases, like

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Speaker 6: there is a hierarchy that seems to go all caps

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Speaker 6: is better than front caps.

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Speaker 7: Oh, all caps.

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Speaker 6: He put in all caps, and then front caps, which

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Speaker 6: is the first letter of the word, and then first cap,

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Speaker 6: which is the first letter of first and then not

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Speaker 6: cap and then no caps.

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Speaker 2: Yeah.

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Speaker 6: I've been on this Thomas Jefferson kick lately, and it's

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Speaker 6: fascinating when you study the history of English goes through this,

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Speaker 6: when you study that the Declaration of Independence that we

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Speaker 6: read today is not the exact letters that were used

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Speaker 6: because of the f's as vs.

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Speaker 7: And there are a lot of they didn't.

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Speaker 6: Use the same letters we use in the same patterns

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Speaker 6: that we use them today, or to reflect the same

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Speaker 6: sounds that we do today. And those were updated later

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Speaker 6: without anybody knowing, which is why when you read the original,

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Speaker 6: in the original they're the one that sits in a museum,

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Speaker 6: you go, well, why aren't there two f's instead of

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Speaker 6: a V. Anyway, so I have asked Mama Martha how

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Speaker 6: she makes ramon. Oh, here's your potato salad ramon. Here's

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Speaker 6: how she makes it. The way I make my potato salad.

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Speaker 6: Is I boil my potatoes with the skin on, take

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Speaker 6: it off once it cools. Then I put it in mayonnaise,

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Speaker 6: A little bit of mustard. Relish deal relish she put

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Speaker 6: relish twice, a little bit of mustard, relish deal deal

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Speaker 6: relish olives. Oof, I'm out pimento, onion and celery. Is

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Speaker 6: there anything in there that surprises you? You would have

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Speaker 6: guessed all that salery surprise. You mix it all together

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Speaker 6: and salt it, and you got a really good potato salad.

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Speaker 6: Anything else you want, I'll tell you, thank you bye.

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Speaker 7: She's so cute.

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Speaker 6: That's Mama Martha. That's Romones's mama. That's the recipe for

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Speaker 6: Ramone's potato salad.

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Speaker 7: Let me go through that again.

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Speaker 6: So you boil the potatoes, skin on and take it

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Speaker 6: off once it cools, put a little put in mayonnaise

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Speaker 6: in a little bit. She doesn't say a little bit

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Speaker 6: of mayonnaise, so must be plenty of mayonnaise. Then she

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Speaker 6: puts in mustard. Relish deal relish olives. I could do

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Speaker 6: without that pimento, onion and celery.

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Speaker 2: You know.

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Speaker 6: Deal is one of those things that as a kid

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Speaker 6: I didn't care for. Also, didn't like pickles, but I

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Speaker 6: love deal now. Look, deal gives things a hole. Also,

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Speaker 6: didn't eat mayonnaise as a kid. All right, to the

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Speaker 6: phone lines, we go. Is this a lightning round or

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Speaker 6: what would this be called? As a response to the

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Speaker 6: can we have some kind of music? Though, as a

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Speaker 6: response to uh uh the Michelin Awards being in town,

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Speaker 6: We're only celebrating PingER is barbecue, nothing else. Everything else

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Speaker 6: is a bunch of hoity toity people that try to

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Speaker 6: be something.

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Speaker 7: Huh what oh Corkscrew? Oh yeah, okay, well then there

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Speaker 7: you go. Didn't Pinkerton win a Michelin smart.

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Speaker 2: Well.

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Speaker 6: I don't mean to brag, but the only time I've

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Speaker 6: been to Corkscrew Barbecue was with Lyle Lovett as his

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Speaker 6: guest because he's friends with the owner.

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Speaker 7: I'm sorry I had to drop a name there, but

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Speaker 7: that was I couldn't tell you otherwise.

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Speaker 6: All right, to the phone lines, we go. This is funny,

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Speaker 6: you do what have noticed? It's always men on something

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Speaker 6: women will not. Men will go mine.

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Speaker 7: You got me thinking about a plementa cheese sandwich some

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Speaker 7: bad right now? Women do not. They don't have deep

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Speaker 7: cravings like us on this custom. All right, justin, you're.

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Speaker 1: Up, go.

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Speaker 8: Uh plain hamburger, playing fun, creamy peanut butter, do anything.

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Speaker 7: One a lot, justin.

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Speaker 6: I'm going to allow that because you're the first one,

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Speaker 6: and I'm in a good mood. But that's not even

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Speaker 6: that crazy. Used to be a place called Chris Madrid.

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Speaker 6: Chris died in San Antonio, and they had a burger,

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Speaker 6: a big old burger, and they would smear, uh, they

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Speaker 6: put this full smear, the Jewish smear. They would smear

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Speaker 6: peanut butter on your burger.

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Speaker 7: And Peter Boulger was.

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Speaker 6: A was a program director in San Antonio at the time,

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Speaker 6: and I was doing the morning and the evening show.

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Speaker 6: And I go there and I do the morning show,

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Speaker 6: and then we're gonna do He's gonna he's we're gonna

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Speaker 6: go meet with some clients. We're gonna go eat lunch,

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Speaker 6: meet with some clients, do the evening show, and then

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Speaker 6: I'm giving a speech to a crowd that night. So

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Speaker 6: we go there and he said, I'm gonna take you

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Speaker 6: to christ Madred and we're gonna get a peanut butter

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Speaker 6: burger and some beers. I'm gonna treat you right. And

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Speaker 6: I said, that sounds fantastic brother. So we show up

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Speaker 6: there at noon. I finished the show at eleven. We

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Speaker 6: show up there at noon. I have it, by the way,

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Speaker 6: those French fries, thick cut home fries. Yeah, give me

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Speaker 6: a double order of that, and put some ketchup on

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Speaker 6: the side as well, and yeah, I'll take a couple

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Speaker 6: of beers. By one o'clock, I am almost comatose, and

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Speaker 6: we've got to go to these meetings with these show.

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Speaker 7: Sponsors in there. I'm so excited to meet you know.

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Speaker 6: I mean I felt like I was on a percocet,

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Speaker 6: and I still got to do the evening show and

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Speaker 6: give a speech. I fell asleep so hard that night,

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Speaker 6: I was still tired the next morning.

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Speaker 7: David, you're up.

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Speaker 2: Scrambled eggs and weanings.

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Speaker 6: You know, it's funny because anytime I bring this up,

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Speaker 6: I always get people that do crazy things with eggs.

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Speaker 7: And I've never understood eggs are sacred to me. I

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Speaker 7: don't like weird stuff in my eggs, but I get

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Speaker 7: this a lot. I get it a lot. You know

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Speaker 7: what I used to love to do. You'd take a nap,

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Speaker 7: like on a Saturday when I.

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Speaker 6: Was a kid, and you'd wake up and my parents,

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Speaker 6: they stretched a dollar further than anybody I've ever seen.

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Speaker 7: I wish, I wish I was as diligent as as

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Speaker 7: they have been or were in my life.

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Speaker 6: But you'd wake up and my mom will be making

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Speaker 6: scrambled eggs and bacon and toast, and we'd have breakfast

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Speaker 6: for dinner, not because we were a diner, because that

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Speaker 6: was what was left and dad didn't get paid for

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Speaker 6: a few more days, so my mom would just go rummaging.

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Speaker 7: All right, we got some eggs, we got this, We

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Speaker 7: got a little spam. Anybody wants spam? And that would

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Speaker 7: you to eat whatever was left? And I love it.

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Speaker 7: Let's go to Brent. Brent, you're on the Michael Berry Show.

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Speaker 8: Go ahead, Okay, So at the Dearly we always ate

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Speaker 8: real fancy foods like Ribbi's and shrimp and quail. But

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Speaker 8: we always had a side of cottage cheese with faked

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Speaker 8: beans on top of it.

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Speaker 7: Oh wow, Okay.

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Speaker 6: There are no bad answers to this question, by the way,

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Speaker 6: they're just harsh reactions. But I've never heard of that.

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Speaker 6: He had me at quail. He had me at quill.

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Speaker 6: You know who makes a good quail? A good company? Cantina.

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Speaker 7: Who that's a good quail. It's a border quail. Let's

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Speaker 7: go to Ben, Ben. You're on the Michael Berry Show.

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Speaker 7: What's yours?

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Speaker 2: Ben?

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Speaker 8: Michael Belvey? The cheese ketchup and white bread on a sandwich.

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Speaker 2: That was a luxury when we were growing up.

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Speaker 6: You know, it's funny to think how our parents got

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Speaker 6: by and the things they taught us to love that

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Speaker 6: were actually just poor people food. And you know, look,

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Speaker 6: you the reason hogs maw and chitlins continue to pass

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Speaker 6: through southern Black families as sacred food was a connection

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Speaker 6: to a very difficult time. Hogs maw and chitlins and

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Speaker 6: the light.

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Speaker 7: Was poor people food. It was the poorest. It was

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Speaker 7: the scraps of the scraps of the scraps, and yet

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Speaker 7: it was element.

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Speaker 6: And to this day, Craig Joseph that this is it

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Speaker 6: will today probably serve I don't know, a thousand people

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Speaker 6: will walk through this is it and eat what was

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Speaker 6: once slave food. And I love that because food is

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Speaker 6: so food is sacred to me, it really is. I mean,

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Speaker 6: it's the life sustaining element, lonely water. But I love

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Speaker 6: that we hold on to these traditions, the Irish with

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Speaker 6: their potatoes, Indians with their doll I eat the Opens

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Speaker 6: with their taith I.

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Speaker 7: Love it show.

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Speaker 6: Here's Jim Mudd's list of low brow food he grew

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Speaker 6: up on and or loves today. Tomato and miracle whipped sandwiches,

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Speaker 6: fried maloney sandwiches. He says, sometimes if you had a

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Speaker 6: sweet tooth, mam would make you a maple syrup sandwich,

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Speaker 6: which is two pieces of bread with maple syrup.

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Speaker 7: Jim, I knew what kind of ignorant statement is that. Oh,

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Speaker 7: I guess he might have thought that. I thought they

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Speaker 7: were like, well, what else with the maple syrup? That's it.

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Speaker 7: That's all there is.

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Speaker 6: As long as you have bread, as long as you

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Speaker 6: have a loaf of bread, you've got a meal. And

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Speaker 6: he said Kraft macaroni and cheese with tuna.

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Speaker 7: Fish mixed in. Oh, my mother would do that.

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Speaker 2: Ah.

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Speaker 7: I don't do tuna fish, and I think that's why

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Speaker 7: I can't eat tuna to this day. True story.

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Speaker 6: I was with a friend of mine named Michael Holt

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Speaker 6: House and we'd gone out to dinner. The wives were

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Speaker 6: having a girls party. This was in Colorado, and he said,

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Speaker 6: let's me and you go less me and you smoke

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Speaker 6: a cigar, go for dinner, and then smoke another cigar.

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Speaker 6: I said that sounded like a hell of a good night.

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Speaker 6: So he and I go in the restaurant we're going

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Speaker 6: to go to, which has the best bourbon collection of

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Speaker 6: any restaurant I've ever seen in my life save maybe

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Speaker 6: Morgan Weber's place, eight Row Flint over in the Heights.

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Speaker 6: But it's called Aquilina. If you ever get a chance

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Speaker 6: to go there. They have bourbons I didn't know exist.

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Speaker 6: They have so many bourbons, different bourbons, vintage bourbon, They've

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Speaker 6: got every pappy. I'm not the biggest pappy fan. I'm mean,

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Speaker 6: I get it, people, but it's a supply and demand

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Speaker 6: thing more than anything else. I don't think it's the

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Speaker 6: best flavor, and in that mash bill, I don't even

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Speaker 6: think it's the best. But whatever they got, they got

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Speaker 6: Whistlepig you didn't know existed, they got I mean, the Colonel,

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Speaker 6: they got everything. Anyway, So we go into this uh

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Speaker 6: So next door to It is a Chinese restaurant but

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Speaker 6: also has sushi. And we sit down and Michael is

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Speaker 6: very professionally successful. And Michael has airs about him because.

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Speaker 7: He he knows fine dining.

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Speaker 6: He you know, he knows how to dress, and I

356
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Speaker 6: kind of pride myself on not having learned that stuff,

357
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Speaker 6: and I just, you know, I take it the other,

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Speaker 6: you know, Larry the cable guy, like.

359
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Speaker 7: You're not gonna make fun of me.

360
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Speaker 6: I don't know how to do that. So anyway, we

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Speaker 6: sit down and we order, and the owner of the

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Speaker 6: place knows me because I go to this place a lot.

363
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Speaker 6: And once we order, I order, we're at the we're

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Speaker 6: at the sushi table, which is like the disabled table.

365
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Speaker 6: You know, they got you down at the end, and

366
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Speaker 6: you know, they're cutting all a sushi, which I could

367
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Speaker 6: do without, but whatever. I like my food cooked anyway,

368
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Speaker 6: So I ordered mine, which was fried fish over rice,

369
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Speaker 6: and he orders his, but I don't pay attention because

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Speaker 6: it's loud in there and it's dark, and he kind

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Speaker 6: of points at all of them, and they they send

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Speaker 6: something out from behind the counter where the seafood you know,

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Speaker 6: where the butcher shop is, and they send two of

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Speaker 6: them out, one for him, one for me, and I

375
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Speaker 6: don't know what it is, but I'm thinking the owner

376
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Speaker 6: knows what I like. He has sent something out that

377
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Speaker 6: is an appetizer. So Michael Hotels heats his and I

378
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Speaker 6: eat mine, and he has his look on his face

379
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Speaker 6: like he's got he's getting food poisoning. Then my food

380
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Speaker 6: comes and he's just sitting there and I'm eating my food,

381
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Speaker 6: and I said, I thought it was kind of a hey,

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Speaker 6: you know, compliments of the house.

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Speaker 7: Here's these things. Now I'm eating my food. I said, man,

384
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Speaker 7: it's been thirty minutes and your food hadn't come.

385
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Speaker 2: And he goes.

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Speaker 7: My food came and I said, whoa, oh.

387
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Speaker 6: Did you order two dishes of that thing? And he said, yeah,

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Speaker 6: that's tuna, a sushi tuna. I said, oh, well, the

389
00:22:22,840 --> 00:22:27,160
Speaker 6: bad news is I ate your meal unknowingly. The good

390
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Speaker 6: news is that's the first time I've ever eaten raw

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Speaker 6: tuna and liked it. So I mean that's there's progress,

392
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Speaker 6: all right.

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Speaker 2: Laurie.

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Speaker 7: We have a girl in here. We have two girls,

395
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Speaker 7: Lauri and Anne. Laurie. What is your lowbrow food, sweetheart?

396
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Speaker 5: Pony baloney gravy?

397
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Speaker 7: Which is my mother used to make you.

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Speaker 5: Take a slab of pardon me, boloona a quarter inch

399
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Speaker 5: thick cube, it fry it, make milk gravy in there

400
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Speaker 5: and pour it open face over a piece of bread.

401
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Speaker 5: Oh my gosh, sister and I called it.

402
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Speaker 7: I'm not mistaken, and I could be wrong.

403
00:23:02,080 --> 00:23:05,359
Speaker 6: That or something like it is referred to as I

404
00:23:05,440 --> 00:23:08,200
Speaker 6: can't say the word, but it rhymes with Spit sounds

405
00:23:08,240 --> 00:23:09,080
Speaker 6: a lot like shot.

406
00:23:10,359 --> 00:23:13,840
Speaker 7: Uh, it's I'll say shot instead shot on a shingle.

407
00:23:14,400 --> 00:23:14,760
Speaker 7: I've heard.

408
00:23:14,880 --> 00:23:17,840
Speaker 6: I've heard that called a couple of different things. We

409
00:23:18,040 --> 00:23:24,080
Speaker 6: served that briefly at the RCC because somebody had requested

410
00:23:24,119 --> 00:23:25,320
Speaker 6: it and we put it. We didn't put it on

411
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Speaker 6: the menu, but you could specialize for it. And I

412
00:23:27,200 --> 00:23:29,240
Speaker 6: was surprised how many people grew up eating that because

413
00:23:29,240 --> 00:23:31,800
Speaker 6: I didn't. And what you got, sweetheart? We did eat blowney.

414
00:23:31,840 --> 00:23:33,600
Speaker 6: We just didn't not know what any gravy in it?

415
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Speaker 9: White bread, iburg lettuce, miracle whips as pepper.

416
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Speaker 7: I'm sorry, Love, what did you say? White bread, miracle

417
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Speaker 7: whip and what else?

418
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Speaker 5: I spurg lettuce and pepper.

419
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Speaker 7: My wife would love that.

420
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Speaker 6: She doesn't do a lot of car but she will

421
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Speaker 6: eat anything cold and vegetable in a in a bread anything,

422
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Speaker 6: you know.

423
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Speaker 7: I've been on this. I've been on this kick for

424
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Speaker 7: a couple of years.

425
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Speaker 6: On the food that we eat and I grew up

426
00:24:18,080 --> 00:24:22,480
Speaker 6: on pop, processed food and junk food. But my grandparents

427
00:24:23,119 --> 00:24:28,159
Speaker 6: and my great grandparents particularly grew vegetables and things, and

428
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Speaker 6: they were very poor. They had come from a time

429
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Speaker 6: when you grew vegetable so that you always had something.

430
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Speaker 6: And I would hate it because they'd go the corns

431
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Speaker 6: come in. So we had to go over and pick

432
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Speaker 6: all the corn. And we've come home with a bucket

433
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Speaker 6: full of corn. And my mother would be so happy

434
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Speaker 6: because we had all this corn on the cog well

435
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Speaker 6: in the fridge. We had jolly green, giant HMO corn,

436
00:24:47,560 --> 00:24:52,440
Speaker 6: you know, corporate corn, big beautiful golden kernels. Everything perfect,

437
00:24:52,520 --> 00:24:56,320
Speaker 6: everything aligned, everything seme symmetrical. And we were coming home

438
00:24:56,359 --> 00:24:59,400
Speaker 6: and we were gonna eat this corn that Papa Bob

439
00:24:59,560 --> 00:25:01,439
Speaker 6: and Grandma Mother, which what I call my great grandma,

440
00:25:01,840 --> 00:25:04,600
Speaker 6: that they had made, and you know, the squirrels had

441
00:25:04,640 --> 00:25:06,760
Speaker 6: gotten to it in half of that they weren't it

442
00:25:06,880 --> 00:25:10,080
Speaker 6: wasn't really yellow, it was off colored white and some

443
00:25:10,200 --> 00:25:11,520
Speaker 6: of them were purple.

444
00:25:11,160 --> 00:25:13,600
Speaker 7: And it was all chewed up, nubbed up. I didn't

445
00:25:13,600 --> 00:25:15,760
Speaker 7: want to eat that, but it was fresh.

446
00:25:16,600 --> 00:25:20,320
Speaker 6: But I had been digging into our foods and how

447
00:25:20,359 --> 00:25:23,280
Speaker 6: they pollinate our food and the pesticize. Man, it is

448
00:25:23,320 --> 00:25:25,800
Speaker 6: scary to think now, and I've been looking because my

449
00:25:25,840 --> 00:25:28,920
Speaker 6: wife has all these allergies for clean food vegetables.

450
00:25:29,200 --> 00:25:30,960
Speaker 7: It's very hard to get.

451
00:25:35,040 --> 00:25:51,520
Speaker 2: Michael Berry Show, I mean likes he likes those town.

452
00:25:51,520 --> 00:25:57,320
Speaker 6: All right, Kenny Allen, You know Kenny's Hispanic somehow, I

453
00:25:57,359 --> 00:25:59,080
Speaker 6: don't really remember how.

454
00:26:00,440 --> 00:26:06,040
Speaker 7: Yeah, Hey, Angela Johnson is Hispanic, so you can have

455
00:26:07,640 --> 00:26:08,040
Speaker 7: he says.

456
00:26:08,119 --> 00:26:10,760
Speaker 6: Are I think I can clear up your confusion about

457
00:26:10,840 --> 00:26:16,560
Speaker 6: Mama Martha's recipe as my Aunt Tijuana or my aunt

458
00:26:16,640 --> 00:26:21,359
Speaker 6: Juana Tijuana and I just had this conversation about tuna

459
00:26:21,400 --> 00:26:24,600
Speaker 6: salad the other day. I think what Mama Martha meant

460
00:26:25,320 --> 00:26:28,000
Speaker 6: was sweet relish and deal relish.

461
00:26:28,680 --> 00:26:29,879
Speaker 7: But since quote.

462
00:26:29,680 --> 00:26:34,200
Speaker 6: Unquote normal relish is sweet relish, she didn't mention the

463
00:26:34,280 --> 00:26:38,800
Speaker 6: sweet part. Aunt Tijuana says the only way to make

464
00:26:38,880 --> 00:26:43,240
Speaker 6: tuna salad proper is to use both sweet relish and

465
00:26:43,640 --> 00:26:48,159
Speaker 6: deal relish, which I disagree with. I prefer only the

466
00:26:48,200 --> 00:26:51,280
Speaker 6: sweet relish for a tuna salad. Now, let me go

467
00:26:51,440 --> 00:26:54,560
Speaker 6: back and read Mama Martha's comment again. The way I

468
00:26:54,640 --> 00:26:56,960
Speaker 6: make my potato salad is I boil my potatoes with

469
00:26:57,040 --> 00:26:58,919
Speaker 6: the skin on. Take it off once it cools. Then

470
00:26:58,960 --> 00:27:03,640
Speaker 6: I put in mayonnaise, a little bit of mustard relish.

471
00:27:04,400 --> 00:27:11,480
Speaker 6: Comma dill comma relish comma olives. The whole thing is

472
00:27:11,920 --> 00:27:15,280
Speaker 6: she just put a relish after dial that she didn't need,

473
00:27:16,320 --> 00:27:19,399
Speaker 6: because if you read it the way he says, you

474
00:27:19,440 --> 00:27:25,640
Speaker 6: would get a little bit of mustard relish and deal relish.

475
00:27:26,880 --> 00:27:29,600
Speaker 6: So now make the relish sweet relish, and you could

476
00:27:29,680 --> 00:27:33,400
Speaker 6: read it as her original intention, which he believes he's discerned,

477
00:27:34,160 --> 00:27:39,040
Speaker 6: which is a little bit of mustard sweet relish dial relish.

478
00:27:39,600 --> 00:27:41,680
Speaker 7: Well, thank you. Kenny Allen.

479
00:27:43,800 --> 00:27:48,320
Speaker 6: Of the Great Waller meth Lab explosion of nineteen ninety

480
00:27:48,359 --> 00:27:51,680
Speaker 6: six maybe the finest twenty six seconds song of all time.

481
00:27:53,440 --> 00:27:56,000
Speaker 8: This here is a Great Waller County meth Lab explosion

482
00:27:56,080 --> 00:27:57,240
Speaker 8: of nineteen ninety six.

483
00:27:59,160 --> 00:28:01,760
Speaker 4: There was these two fellers.

484
00:28:01,359 --> 00:28:04,960
Speaker 2: Of cooking up drain o and harvest.

485
00:28:04,520 --> 00:28:07,040
Speaker 8: A phdron they could get their hands on.

486
00:28:07,640 --> 00:28:12,159
Speaker 6: They had bottles of profane and let them matteries and

487
00:28:12,359 --> 00:28:15,760
Speaker 6: one cigarette and then boom they were gone.

488
00:28:17,400 --> 00:28:20,600
Speaker 7: It really is a beautiful song. It's just great storytelling.

489
00:28:20,680 --> 00:28:24,119
Speaker 7: What are you doing? Oh, we got Mama Martha on

490
00:28:24,200 --> 00:28:27,040
Speaker 7: line six. Mama Martha, Hello, welcome to the program.

491
00:28:29,119 --> 00:28:30,320
Speaker 9: Hey, Michael, how are you.

492
00:28:30,960 --> 00:28:33,720
Speaker 7: I'm good. I just read that you add pickle juice.

493
00:28:33,760 --> 00:28:34,600
Speaker 7: Did you send that to me?

494
00:28:36,640 --> 00:28:39,200
Speaker 9: Yes? Yes, I forgot to tell you so it won't

495
00:28:39,240 --> 00:28:40,000
Speaker 9: be so dry?

496
00:28:41,080 --> 00:28:46,120
Speaker 7: Okay? Did did you? Did you mean sweet relish and

497
00:28:46,320 --> 00:28:47,000
Speaker 7: dil relish?

498
00:28:49,480 --> 00:28:52,800
Speaker 9: No, I meant just dil relish. I don't know why

499
00:28:53,760 --> 00:28:57,280
Speaker 9: why there's two relish. I mean, yeah, I don't know

500
00:28:57,360 --> 00:29:00,880
Speaker 9: why there's two relishes on there. Okay, so only I

501
00:29:01,080 --> 00:29:03,240
Speaker 9: just used hell, yes, okay.

502
00:29:03,360 --> 00:29:06,760
Speaker 6: I got people wanting that you know how much mayonnaise?

503
00:29:07,000 --> 00:29:10,120
Speaker 6: Like so you said a little bit of mustard, But

504
00:29:10,280 --> 00:29:12,000
Speaker 6: how much mayonnaise are you putting in there?

505
00:29:13,840 --> 00:29:17,560
Speaker 9: Well, if I do five pounds of potatoes, then I

506
00:29:17,800 --> 00:29:21,120
Speaker 9: do about a cup and a half of mayonnaise, okay, and.

507
00:29:21,200 --> 00:29:23,920
Speaker 7: Then how much mustard? You're like my grandmother. You just

508
00:29:23,960 --> 00:29:24,680
Speaker 7: do it to taste.

509
00:29:26,640 --> 00:29:28,880
Speaker 9: Yes, the mustard, i'd said, about a.

510
00:29:29,080 --> 00:29:32,280
Speaker 7: Fourth of a cup, okay, and the deal relish.

511
00:29:34,160 --> 00:29:36,760
Speaker 9: The deal relish. Well, if I buy the little jar,

512
00:29:37,600 --> 00:29:38,760
Speaker 9: I put the whole jar in.

513
00:29:38,920 --> 00:29:41,640
Speaker 7: Oh, Okay, I don't know why.

514
00:29:41,760 --> 00:29:44,200
Speaker 6: I don't really care for olives, but since it's your recipe,

515
00:29:44,480 --> 00:29:45,240
Speaker 6: how many olives?

516
00:29:47,560 --> 00:29:51,760
Speaker 9: Well, I'll do like maybe half, not quite half a jar?

517
00:29:53,240 --> 00:29:54,120
Speaker 7: And how much pimento?

518
00:29:54,960 --> 00:29:59,480
Speaker 9: Yes, the little jar of mementos, they tell them a

519
00:29:59,520 --> 00:30:04,000
Speaker 9: little and dice already, so I just pour that in there.

520
00:30:04,440 --> 00:30:06,000
Speaker 7: Do they take the plastic off?

521
00:30:06,080 --> 00:30:08,600
Speaker 6: Because my problem with the little containers, like the little

522
00:30:08,640 --> 00:30:12,520
Speaker 6: tabascos is it takes so much time to open it up.

523
00:30:12,560 --> 00:30:14,800
Speaker 7: I wish we could fix that. How what kind of

524
00:30:14,840 --> 00:30:16,440
Speaker 7: onions and how much onions?

525
00:30:18,440 --> 00:30:20,760
Speaker 9: I'd say about half an onion.

526
00:30:20,960 --> 00:30:28,120
Speaker 7: Okay, and uh and then celery, Oh and.

527
00:30:28,280 --> 00:30:32,320
Speaker 9: Celery yeah, I made like about I'd say about four

528
00:30:33,760 --> 00:30:35,240
Speaker 9: things of celery and.

529
00:30:35,320 --> 00:30:39,800
Speaker 7: Then use stalks celery. You said salt. How much salt?

530
00:30:41,760 --> 00:30:46,880
Speaker 9: Yeah, I would say about two tea spoons.

531
00:30:46,840 --> 00:30:49,920
Speaker 7: Maybe not that much, okay. And then pickle juice.

532
00:30:52,360 --> 00:30:55,520
Speaker 9: Yes, I would say about half a cup to a

533
00:30:55,680 --> 00:30:59,160
Speaker 9: cup of pickle juice, just depending on how dry it

534
00:30:59,520 --> 00:31:02,760
Speaker 9: is after you put all your ingredients in it.

535
00:31:03,320 --> 00:31:05,840
Speaker 6: I got a quick tell the callers to hold off

536
00:31:05,840 --> 00:31:08,000
Speaker 6: take him during the break. I got a quick salt

537
00:31:08,040 --> 00:31:08,560
Speaker 6: story if.

538
00:31:08,480 --> 00:31:11,040
Speaker 9: You want it, Okay.

539
00:31:11,600 --> 00:31:13,640
Speaker 6: So, my best friend in the whole world, Uncle Jerry,

540
00:31:13,880 --> 00:31:19,080
Speaker 6: has had some sort of chronic condition for like three years,

541
00:31:19,280 --> 00:31:20,760
Speaker 6: and he's been in and out of the hospital and

542
00:31:20,840 --> 00:31:25,520
Speaker 6: it's just been a mess. Well then, so we we're

543
00:31:25,560 --> 00:31:35,040
Speaker 6: close to figuring it out. And he had hypo hypo calcima. Basically,

544
00:31:36,000 --> 00:31:39,520
Speaker 6: he had elevated calcium in his body. And the number

545
00:31:39,680 --> 00:31:41,920
Speaker 6: was like fourteen or it was a crazy number and

546
00:31:42,040 --> 00:31:44,880
Speaker 6: it's not supposed to be. That's over two times what

547
00:31:44,920 --> 00:31:47,760
Speaker 6: it's supposed to be. So or time and a halfway

548
00:31:47,760 --> 00:31:51,240
Speaker 6: is specially anyway. So they put him on some drugs

549
00:31:51,800 --> 00:31:55,400
Speaker 6: and he starts getting better and something happens. I forget

550
00:31:55,480 --> 00:31:57,840
Speaker 6: what all the combination and cocktail of these drugs was,

551
00:31:58,520 --> 00:32:00,440
Speaker 6: but now he's low on.

552
00:32:00,560 --> 00:32:02,560
Speaker 7: Sugar, I mean on salt.

553
00:32:03,640 --> 00:32:06,760
Speaker 6: Well, a little background here, mister Martha. When I was little,

554
00:32:06,920 --> 00:32:10,880
Speaker 6: my grandfather, Monroe P. Seber, was a big, burly man

555
00:32:11,000 --> 00:32:15,000
Speaker 6: and he was a great cook. But he salted everything

556
00:32:15,360 --> 00:32:19,520
Speaker 6: and he ate very spicy foods. And when he got

557
00:32:19,720 --> 00:32:22,440
Speaker 6: the high blood, the doctor said you have to cut salt.

558
00:32:22,840 --> 00:32:26,560
Speaker 6: And he came home and he was in an absolute stupor.

559
00:32:27,600 --> 00:32:30,040
Speaker 7: He was depressed. How am I going to live without salt?

560
00:32:30,160 --> 00:32:31,120
Speaker 7: He loved salt.

561
00:32:31,760 --> 00:32:34,120
Speaker 6: And I was about eight or nine years old, and

562
00:32:34,200 --> 00:32:38,240
Speaker 6: I remember making the decision, little nerdy weirdo that I was,

563
00:32:38,880 --> 00:32:43,200
Speaker 6: I said, if I don't learn to love salt, and

564
00:32:43,320 --> 00:32:45,400
Speaker 6: I cut all the salt out of my diet at

565
00:32:45,480 --> 00:32:49,080
Speaker 6: eight years old, then when I'm seventy two, like Papa,

566
00:32:49,960 --> 00:32:53,400
Speaker 6: I won't have to cut the salt out, right. So

567
00:32:53,560 --> 00:32:56,360
Speaker 6: I decided I wouldn't eat salt. And I have always

568
00:32:56,440 --> 00:33:00,440
Speaker 6: been very mindful because I grew up around big people,

569
00:33:00,640 --> 00:33:03,040
Speaker 6: all of whom had the high blood, and they would

570
00:33:03,120 --> 00:33:05,720
Speaker 6: the doctors would take them off of the salt. So

571
00:33:05,960 --> 00:33:07,600
Speaker 6: Uncle Jerry and I went for a meal the other

572
00:33:07,720 --> 00:33:10,840
Speaker 6: day at Cafe Piquette, little Cuban restaurant we eat, and

573
00:33:11,000 --> 00:33:13,560
Speaker 6: he puts so much salt on his food, and I said, Jerry,

574
00:33:13,600 --> 00:33:15,680
Speaker 6: what are you doing? You can't He said, no, I

575
00:33:15,720 --> 00:33:18,000
Speaker 6: can't get enough salt in me. I'm having to drink gatorade.

576
00:33:18,000 --> 00:33:20,120
Speaker 7: And and it was just, I don't know when you

577
00:33:20,240 --> 00:33:24,880
Speaker 7: were growing up if y'all salted things, but people have removed.

578
00:33:25,200 --> 00:33:29,080
Speaker 7: Like I grew up eating food that was heavily heavily salted.

579
00:33:29,360 --> 00:33:33,440
Speaker 7: People just don't do that anymore, right, right, And I'm

580
00:33:33,480 --> 00:33:33,800
Speaker 7: missed you.

581
00:33:35,760 --> 00:33:38,840
Speaker 6: And my wife being from Indian Ama, Martha, the first

582
00:33:38,920 --> 00:33:41,920
Speaker 6: time I ate with her family, she didn't appreciate this,

583
00:33:42,120 --> 00:33:46,000
Speaker 6: but I described it as eating sweat because Indians in

584
00:33:46,200 --> 00:33:49,880
Speaker 6: Indiana put so much salt on their food.

585
00:33:49,760 --> 00:33:50,280
Speaker 7: And I didn't.

586
00:33:50,280 --> 00:33:53,880
Speaker 6: I wasn't used to that in our in our family,

587
00:33:54,800 --> 00:33:57,200
Speaker 6: we didn't eat that amount of salt, even though our

588
00:33:57,280 --> 00:33:59,520
Speaker 6: family were for salt use. But I went through a

589
00:33:59,640 --> 00:34:02,200
Speaker 6: large part of my life like I still to this day,

590
00:34:02,240 --> 00:34:04,920
Speaker 6: I don't put salt on anything. I'm still conscientious of that.

591
00:34:05,560 --> 00:34:08,480
Speaker 7: Now I wear some black pepper out right. Was there

592
00:34:08,520 --> 00:34:09,600
Speaker 7: anything else you wanted to share?

593
00:34:12,120 --> 00:34:12,239
Speaker 5: Uh?

594
00:34:12,400 --> 00:34:16,960
Speaker 9: No, But usually I don't salt everything. But usually I'll

595
00:34:17,040 --> 00:34:20,120
Speaker 9: do just the potatoes out as the salt in it,

596
00:34:20,320 --> 00:34:22,520
Speaker 9: I guess because the potatoes are so bland.

597
00:34:22,960 --> 00:34:23,160
Speaker 2: Yeah,