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Speaker 1: All right, welcome back to another episode of American Gravy,

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Speaker 1: the only show where we mix food, family, and freedom

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Speaker 1: in the same pot.

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Speaker 2: And somehow we don't burn it mostly mostly right.

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Speaker 1: Yeah, where the grease is hot, the opinions are hotter,

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Speaker 1: and somebody definitely burned the bacon.

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Speaker 2: I am Lauren Gruel.

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Speaker 1: I am Lauren Girl.

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Speaker 2: Oh yeah, wait, no, no, no, I'm Andrew Girl.

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Speaker 1: He's Andrew grown. Today we are stirring together a little

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Speaker 1: food family in the occasional political indigestion.

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Speaker 2: It is a little bit of political indigestion. Today, We're

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Speaker 2: going to be covering Chick fil A's new spinoff cafe.

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Speaker 2: We're going to be covering New York City hiring workers

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Speaker 2: from the Philippines at the counter. We're going to be

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Speaker 2: talking Thanksgiving, talking stuffing, talking eggs, talking meat, doing some

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Speaker 2: sharpening your skills, potato cast iron pizza. As a little

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Speaker 2: sneak peaks, weight loss drugs. Oh my gosh, I have

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Speaker 2: a lot to talk about today.

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Speaker 1: I was like weight loss drugs, so I go, yeah,

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Speaker 1: that's my eighty six Yeah.

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Speaker 2: Who whoa wha give away? Okay, don't give away the ending,

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Speaker 2: but we'll start today. We kind of tossed up our

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Speaker 2: segments a little bit. But we're gonna start with our

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Speaker 2: WTF segment, which is the what the fork Crazy food stories,

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Speaker 2: and Lauren's got a good one for you.

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Speaker 1: All right. So, Chick fil A has opened a new

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Speaker 1: spinoff cafe concept called Daybright Coffee, which features coffees, phizzes,

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Speaker 1: iced teas, and smoothies along with quick bitestoneuts and more.

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Speaker 1: Does Starbucks have some competition.

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Speaker 2: There's a lot of brands that have tried to jump

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Speaker 2: into this spin off drink space. You saw that McDonald's

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Speaker 2: did their version of a drink only concept which I

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Speaker 2: think was was it called Cosmos and they closed it.

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Speaker 2: But I don't know if they closed it because it

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Speaker 2: was just a beta and they wanted to get numbers,

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Speaker 2: or it didn't do well. Swig has been blowing up.

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Speaker 2: Swig was that concept that started in Utah, which is

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Speaker 2: a pig Swig, Yeah, which is the drag through soda spot.

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Speaker 2: I remember, Yes, Okay, that big.

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Speaker 1: Deal and it was all these craft very unique soda

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Speaker 1: like I.

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Speaker 2: Think you pump it right there and you get the

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Speaker 2: soda fresh, which I thought was really unique. That's gotten

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Speaker 2: a of investment, independent and private equity. So Chick fil

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Speaker 2: A doing this.

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Speaker 1: Yeah, but Chick fil A has a huge following. Yeah, right,

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Speaker 1: like they have like a loyal customer base.

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Speaker 2: Yeah. But one thing I will say is that when

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Speaker 2: I've seen brands break away from what they do and

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Speaker 2: they do best and people know them for, it's not

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Speaker 2: always that successful. Chipotle's tried to do this with multiple brands.

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Speaker 2: They did their Southeast Asian street food concept. I forget

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Speaker 2: the name of it. I think it was Hawkers, or

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Speaker 2: it might have been.

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Speaker 1: Clearly it wasn't memorable. I don't even know that it wasn't.

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Speaker 2: It was something else. In any case, they closed them all.

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Speaker 2: They've tried a couple different concepts, so this will be

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Speaker 2: interesting WTF.

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Speaker 1: But there's only one right now. It's in I can't

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Speaker 1: hire them Georgia.

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Speaker 2: Yeah, it's in Georgia.

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Speaker 1: So Georgia. So we'll see. Let's see how they do well.

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Speaker 2: My WTF story, though, is interesting. I love this. I've

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Speaker 2: seen this video going viral across social media. New York

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Speaker 2: City is hiring workers from the Philippines and they put

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Speaker 2: this big computer screen up at the front counter. The

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Speaker 2: person's in the Philippines walk in and they're like, hello,

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Speaker 2: how can I help you? And they're working for three

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Speaker 2: dollars an hour or something, and it's over zoom. They're

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Speaker 2: literally running this over zoom and then you give the

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Speaker 2: person in the Philippines your order through this computer screen

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Speaker 2: and then they put your ordering and it goes back

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Speaker 2: into the kitchen.

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Speaker 1: But why wouldn't they just do one of those like

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Speaker 1: mobile ordering where you like do it yourself.

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Speaker 2: Because people don't. So there's a lot of surveys that

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Speaker 2: have shown people don't. They will not go back to

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Speaker 2: restaurants where they have to place the order themselves because

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Speaker 2: I still think the mobile ordering format or algorithm that

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Speaker 2: it's still confusing in many cases.

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Speaker 1: Yeah, but at the same time, you're talking to a computer,

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Speaker 1: so I mean it's a live person, I guess, But

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Speaker 1: that's such a weird I mean whatever, it's probably is

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Speaker 1: it working.

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Speaker 2: I mean, I don't know. You should see the comments section.

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Speaker 2: When people post about it. They're like higher Americans and

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Speaker 2: they make it obviously like a much cooler But when you.

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Speaker 1: Have freaking what's his face trying to you know, increase

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Speaker 1: a minimum wage of thirty bucks an.

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Speaker 2: Hour, Yeah, exactly, you're right, You're right.

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Speaker 1: To you what they got to do.

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Speaker 2: Because if you have think about it, if you have

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Speaker 2: a restaurant, let's just say it opens ten to eleven,

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Speaker 2: right or ten to ten, so twelve hours. You need

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Speaker 2: two people, well three people every single day, right, you

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Speaker 2: need a midshift to cover the breaks of the PM

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Speaker 2: shift and the AM shift, right, And so let's just

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Speaker 2: say you have three units of labor right there, and

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Speaker 2: if it gets really busy, maybe five. So five units

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Speaker 2: of labor at thirty dollars an hour what they're mandating

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Speaker 2: minus the three dollars an hour that you have to

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Speaker 2: pay in the Philippines probably less on the insurance and

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Speaker 2: the payroll taxes. So forty hours a day in labor,

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Speaker 2: you know, saving twenty five dollars an hour times four.

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Speaker 2: That's right there, one thousand dollars every single day you're

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Speaker 2: saving by doing it that way, thousand dollars a day.

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Speaker 1: Get it too. I mean this is these are more

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Speaker 1: for quick service, fast casual spots anyway, so I understand, right,

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Speaker 1: But at the same rate, it's like, I don't know,

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Speaker 1: it's taking the.

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Speaker 2: How do you say, Like it's taking the service out

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Speaker 2: of quick service, not the taking this it's taking the

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Speaker 2: it's taking the well. First of all, you want it

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Speaker 2: to be genuine, like that's why people love Chick fil A.

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Speaker 2: Going back to the original, WTF. People love Chick fil

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Speaker 2: A because they say thank you, they say please come again,

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Speaker 2: my pleasure, all that good stuff, cliches, very simple, great training,

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Speaker 2: and they stick to their service model. We're losing it, right,

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Speaker 2: we're outsourcing it.

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Speaker 1: Yeah, we're losing that leg I don't know human touch.

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Speaker 2: Well, speaking of your foot just touched me. Okay, Well,

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Speaker 2: let's talk about Thanksgiving because it's coming up. And I

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Speaker 2: saw a study recently that said stuffing remains America's favorite

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Speaker 2: dish at Thanksgiving, not the turkey stuffing.

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Speaker 1: Because turkey, unless you make it, is horrible. It's dry.

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Speaker 2: That is a funny. That is a funny thing. People

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Speaker 2: hate the turkey, but it's the centerpiece.

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Speaker 1: Because it's pretty.

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Speaker 2: I don't want to mix a I don't want to

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Speaker 2: mix a sharpen your Skills segment into this segment. But

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Speaker 2: I will say this just quickly. If you are going

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Speaker 2: to cook your turkey, I know you want that big

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Speaker 2: round centerpiece. Separate the legs, the thighs, and the breast,

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Speaker 2: and cook the breast separately than the legs and the thighs,

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Speaker 2: because that's how you're going to get the perfect meat

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Speaker 2: every single time. It's impossible to cook your breasts and

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Speaker 2: your thighs perfectly. Even when you're doing it just straight

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Speaker 2: in the oven as.

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Speaker 1: A r you've also done it where you kind of

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Speaker 1: you keep the bird together and you're flipping it around.

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Speaker 2: Yeah, that's the French roast. So if you cook it,

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Speaker 2: if you roast it and you basically turn the bird

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Speaker 2: every fifteen minutes on different sides, and you are circulating

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Speaker 2: the heat in a much more even manner, so you

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Speaker 2: are going to get a better cook on that. I mean,

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Speaker 2: the ultimate way is to spatchcock your bird is where

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Speaker 2: you split the backbone out and you flatten the bird

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Speaker 2: because then you're going to cook. The breasts, which are

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Speaker 2: on the inside of the pan are going to take

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Speaker 2: longer to heat up and the x so your legs

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Speaker 2: need to cook to let's just say one hundred and

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Speaker 2: sixty five degrees. Your breast cook to one fifty five degrees,

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Speaker 2: so you can overcook your legs because they're on the

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Speaker 2: xterior of the pan. By the time you're the interior

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Speaker 2: of the bird or the interior of the pan where

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Speaker 2: the breasts are will cook to one fifty five, so

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Speaker 2: they actually cook perfectly that way. But whoa, I went

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Speaker 2: completely off topic there.

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Speaker 1: That's okay.

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Speaker 2: You like the sides more than the turkey.

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Speaker 1: Yes, absolutely, Like I could eat sides all day long.

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Speaker 2: I she could eat sides all day long because I've

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Speaker 2: done that, I've left it in the fridge, and then

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Speaker 2: she will have breakfast, lunch, dinner, sides.

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Speaker 1: Like I'll just throw something, I'll I'll make eggs and

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Speaker 1: then like throw some stuffing and them all make eggs

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Speaker 1: and throw some cranberry sauce anything.

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Speaker 2: You know, generally speaking, when foods, I think I just

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Speaker 2: like sides overall anyways, because they're fun. That's what was

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Speaker 2: great about Boston Market. Right, you get your burden and

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Speaker 2: you pick like thirteen sides thirteen.

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Speaker 1: But that's so sixty six percent of Americans would rather

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Speaker 1: cook sides anyway than turkey, and forty seven percent would

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Speaker 1: rather eat only sides. That's huge.

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Speaker 2: Well, so twenty percent difference in that number is because

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Speaker 2: sixty percent of Americans are afraid to cook the turkey.

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Speaker 1: Well, yeah, I think there needs to be like one

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Speaker 1: large zoom class you should like host it, right, Philippines, Yeah, exactly,

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Speaker 1: you should host it and show everybody how to properly

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Speaker 1: cook a turkey. Oh my gosh, people actually enjoy eating turkey.

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Speaker 2: Well, you can find that on American Gravy on YouTube

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Speaker 2: or any of our channels. Go to dubdubdub dot americangravy

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Speaker 2: dot com and you can get all of those links

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Speaker 2: and we'll be giving you all of the Thanksgiving cooking tips.

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Speaker 2: A little plug there, but I'm buck shameless plug. Are

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Speaker 2: you ready to blow your biscuits?

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Speaker 1: Absolutely?

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Speaker 2: You love this segment about blowing your biscuits. So here's

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Speaker 2: some food facts that you probably didn't know about. And

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Speaker 2: this one is really interesting, especially when it comes to

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Speaker 2: the MAHA space. Did you know that the modern diet

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Speaker 2: is brand engineered? By that I mean eighty percent. This

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Speaker 2: is a fascinating stat. Eighty percent of grocery store products

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Speaker 2: are owned by ten companies. Ten companies, Yeah, like your

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Speaker 2: Pepsicos of the World, etc. Ten companies own eighty percent

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Speaker 2: of what you're offered at the grocery store, using the

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Speaker 2: same chemicals, using the same products, using the same ingredients.

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Speaker 1: Well it's funny too, because you know, people buy all

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Speaker 1: these you know, name brand items, but they don't want

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Speaker 1: to buy the store bot. But it's like probably the

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Speaker 1: same thing and a lot cheaper.

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Speaker 2: That is one hundred percent true. And another one that

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Speaker 2: I found industry is that And I knew this number

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Speaker 2: was high, but I didn't know it was this high.

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Speaker 2: Ninety nine percent of the meat that you buy comes

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Speaker 2: from basically meat operations that utilize CAFOs. Right, So, CAFOs

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Speaker 2: is an acronym c AFO, and it stands for concentrated

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Speaker 2: Animal feeding operations. It's a it's a type of an

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Speaker 2: industrial agricultural facility. They can find these large number of

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Speaker 2: animals in a dense space and this is specifically for

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Speaker 2: food production. They basically mass feed them junk and they

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Speaker 2: don't let the animals walk, they don't let them leave

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Speaker 2: these spaces. They're packed together undercover, and that's why so

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Speaker 2: many animals get sick. And then you have to use

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Speaker 2: antibiotics on the animals, and that's why there's the issue

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Speaker 2: of having antibiotics or antibiotic residue in the meats that

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Speaker 2: we eat. So it's all about the feeding piece of it.

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Speaker 2: If you let these animals naturally kind of pasture walk

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Speaker 2: around right, free rain, free range. It's really regenerative agriculture.

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Speaker 2: It's going to cost a lot more, but it's going

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Speaker 2: to be a lot healthier for you to much better

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Speaker 2: quality meat. I think in the long run it will

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Speaker 2: cost a lot less. I think we have enough land

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Speaker 2: where we can actually allow the cattle to rain free.

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Speaker 2: I think that these cafo operations are really, you know,

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Speaker 2: kind of disgusting.

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Speaker 1: Just sad, yeah, like really sad for the animal.

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Speaker 2: And I know we're eating the animal ultimately, but still

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Speaker 2: like you want that animal to only have one bad

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Speaker 2: day and that's the day that we slaughter it, to

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Speaker 2: eat it, and the rest of its life to be wonderful.

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Speaker 2: So I think that's that's an interesting number and kind

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Speaker 2: of weaves back into our food conversation that we had

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Speaker 2: a couple episodes ago in regards to the meat industry.

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Speaker 2: But don't mean to depress you on that. How about

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Speaker 2: this one? This is this one's less depressing blowing your biscuits.

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Speaker 2: Do you know why we refrigerate eggs?

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Speaker 1: I do, I don't think many people do. So when

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Speaker 1: you wash and sanitize an egg, right, why we have

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Speaker 1: to refrigerate it? Is because when you wash it, you

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Speaker 1: remove the egg's natural cuticle, which is a thin, protective

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Speaker 1: coating that seals the pores in the shell. So when

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Speaker 1: you remove all of that, you have to refrigerate it. Yes,

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Speaker 1: there's nothing protecting except a little brectly. But that's why

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Speaker 1: in Europe. In Europe you see eggs on the shelves everywhere,

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Speaker 1: it's because they don't wash that coating off. Yeah. And

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Speaker 1: and do you know that if that was the case,

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Speaker 1: like if we didn't wash the cuticle off, that they

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Speaker 1: can be safely stored at room temperature for up to

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Speaker 1: two to three weeks.

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Speaker 2: Two to three weeks, Yes, two to three weeks.

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Speaker 1: That's a long time. We leave our eggs on the

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Speaker 1: you know, on the counter for like twenty minutes. And

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Speaker 1: I'm freaking out.

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Speaker 2: I've actually sometimes our kids go two to three weeks

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Speaker 2: without taking a shower.

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Speaker 1: What it's not true, They're they're boys.

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Speaker 2: I was reading along the lines of a blow your Biscuit,

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Speaker 2: I was saying the other day I read this, I

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Speaker 2: don't know whether it was like an article or something

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Speaker 2: on Instagram, and it was like taking a shower every

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Speaker 2: single day removes your natural bacteria and I just kind

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Speaker 2: of set it out loud. I think I was saying

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Speaker 2: it to you.

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Speaker 1: Yeah, so now our boys are taking as normal.

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Speaker 2: You weren't listening to me, and yeah the other night

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Speaker 2: we're like, okay, boys, time to take a bath. And

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Speaker 2: they're like, well, did you know that.

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Speaker 1: Dad said it's not good for us to shower every day?

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Speaker 2: Yeah? Like that one, we're never showering never again.

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Speaker 1: So yeah, thanks Andrew.

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Speaker 2: That's right. So our house smells like a French cheese.

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Speaker 2: Speaking of cheese and eggs, let's talk Denny's. Denny's wounds

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Speaker 2: over my Hammi.

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Speaker 1: You worked at Denny's.

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Speaker 2: I did work at Denny's. I went to Denny's. I

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Speaker 2: love Denny's. Actually. I remember growing up in New Jersey

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Speaker 2: and like the early eighties, and my aunt would take

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Speaker 2: me to Denny's in the morning. I remember, I was.

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Speaker 2: I went to Denny's a lot. You did, I did,

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Speaker 2: But especially.

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Speaker 1: You went to Denny's even though you had all those

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Speaker 1: like unique diners in New Jersey.

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Speaker 2: You know, when I started going to Denny's a lot

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Speaker 2: was when I went to UH I went to college

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Speaker 2: up in Maine and go on the East Coast. It

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Speaker 2: was like the late night thing. Right. I started going

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Speaker 2: to Denny's when I started working in restaurants, and I

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Speaker 2: might when my insomnia kicked in, which was around the

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Speaker 2: age of eighteen.

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Speaker 1: Oh, that's sad. I used to go to Denny's a

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Speaker 1: lot with my grammy.

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Speaker 2: Really, yeah, would you get did you get the All

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Speaker 2: American Grand Slam, the Della Dinger, the Moon?

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Speaker 1: So I got the Grand Slam. I think my grandma

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Speaker 1: also got the Grand Slam, and she would always get

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Speaker 1: a cup of decaf black coffee.

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Speaker 2: Do you know that they don't have like nobody knows

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Speaker 2: the della Dinger.

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Speaker 1: I don't even know the della Dinger. What the heck

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Speaker 1: is that?

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Speaker 2: It's not a move. The della Dinger sounds like a move,

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Speaker 2: like you're gonna get the Della Dinger tonight, Della Dinger.

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Speaker 2: I don't know what Denny's della dinger? Right? So what

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Speaker 2: does it break? The word up? Deli Dinger. Oh, it's

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Speaker 2: Deli Deli Dinger saying della Delli dinger, Delli Dinger, You're

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Speaker 2: like della dinger.

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Speaker 1: So that's why it didn't make any sense.

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Speaker 2: Well, it's it's a discontinued sandwich that originally from Denny's

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Speaker 2: was a grilled sandwich with turkey, ham, bacon, cheddar cheese,

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Speaker 2: American cheese, lettuce, tomato, mayonnaise on buttered sour dough.

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Speaker 1: Should we bring our version of the Delli Dinger to Calico?

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Speaker 2: Maybe maybe we should? It sounds actually delicious, that's funny.

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Speaker 2: I actually thought there was always an egg on that.

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Speaker 2: Oh what's this? I looked it up, the Dell Ding

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Speaker 2: and it says Della Dinger in New Jersey style, That

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Speaker 2: is with Jewish rye bread, corned beef, roast beef, and pastrami,

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Speaker 2: Swiss cheese, deli mustard. Lead it to those from New

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Speaker 2: Jersey to always change up a sandwich. It's like the

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Speaker 2: Jersey Sloppy.

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Speaker 1: Joe, which is my favorite. I'll tell a quick story

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Speaker 1: speaking of sandwiches. So, my first time going back east

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Speaker 1: with Andrew to meet his family, this was forever ago.

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Speaker 1: Andrews was like, you have to get the sandwich. We

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Speaker 1: stop off at this little, tiny, tiny deli that's like

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Speaker 1: in a strip mall, Gella Dinger and he orders me

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Speaker 1: the Jersey Joe. And for some reason in my head,

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Speaker 1: I'm like, why is he getting me a sloppy Joe?

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Speaker 1: Like what the heck? But then it was like the

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Speaker 1: most amazing sandwich I've ever had in my life. Even

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Speaker 1: when we go back to Jersey, like, no one can

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Speaker 1: replicate that sandwich, Like where did we get it from?

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Speaker 2: No one can ever replicate the first time the good

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Speaker 2: the sloppy Jersey Joe. When I'm saying sloppy Jo right now,

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Speaker 2: people are probably memory in the Adam Sandler scene where

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Speaker 2: it's like schloppy Joe, sloppy, sloppish, sloppy, which is just

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Speaker 2: like man witch right, It's it's ground. It's bolognaise sauce

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Speaker 2: with more ground beef on a soft seeded bun. The

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Speaker 2: Jersey Sloppy Joe is a triple layer sandwich, typically with

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Speaker 2: white Rye, Russian or Thousand Island dressing, depending on what

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Speaker 2: your political preference is. Swiss cheese, Coleslaw, Turkey ham, triple

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Speaker 2: decker just oh my gosh, it drips the Coleslaw juice

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Speaker 2: just drips down your arm with the Thousand Island dressing

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Speaker 2: and then that sharp cheddar cheese takes takes over and

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Speaker 2: takes you on a walk. I like going there. That

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Speaker 2: is the Jersey Joe.

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Speaker 1: But let's go back to our denny story. Why did

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Speaker 1: we bring up Denny's in the first.

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Speaker 2: Oh, yeah, we brought up Denny's because that's man. You

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Speaker 2: can tell we're hungry, because we're allowing the stories to

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Speaker 2: drive our stomachs and not the news, the food news.

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Speaker 2: So the struggling breakfast chain actually was purchased than a

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Speaker 2: six hundred and twenty million dollar deal Denny sold. Denny

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Speaker 2: said Monday that is being acquired by a group of

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Speaker 2: investors in a deal that will take the breakfast chain private.

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Speaker 2: Denny's board unanimously approved the deal, which values Denny's at

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Speaker 2: six hundred and twenty million including debt. Denny's will be

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Speaker 2: purchased by private equity investment company Try Artists and Capital

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Speaker 2: and Advisors, an investment firm Travel Capital, and Yadav Enterprises,

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Speaker 2: which is one of Denny's largest franchisees.

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Speaker 1: Is it where do Yadav I think they're here? No,

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Speaker 1: but we just talked about them.

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Speaker 2: Yeah, they bought, weren't they? Part of it was the

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Speaker 2: top acquisition. Yeah, there's really only a handful of these

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Speaker 2: private equity firms and investment groups that trade in food.

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Speaker 1: And fast Did you know Denny's was founded in nineteen

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Speaker 1: fifty three in Lakewood, California.

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Speaker 2: Yeah. Did you know that it was founded as Danny's Donuts.

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Speaker 1: I did not.

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Speaker 2: Yeah, the name was changed to Denny's Coffee Shops in

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Speaker 2: nineteen fifty nine.

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Speaker 1: That makes sense when my grandma loved denny so much

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Speaker 1: because she lived will not in lake She lived in Torrance,

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Speaker 1: which is.

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Speaker 2: There you go, and she and Denny's began trained on

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Speaker 2: the New York Stock Exchange in nineteen sixty nine. Normally

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Speaker 2: I'd be like sixty nine, but now it'd be six seven, okay.

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Speaker 2: And like many casual chains, denny saw its sales plummet

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Speaker 2: during the COVID pandemic. I don't know why they included

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Speaker 2: that in the article like that, Okay, that's.

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Speaker 1: Like real brain er everybody everybody's, but.

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Speaker 2: They never followed up with And then the government overprinted

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Speaker 2: billions of dollars worth of money and gave them all

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Speaker 2: that money back because they were a large, multi unit

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Speaker 2: chain and not an independent that we were trying to

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Speaker 2: crush because the government hates entrepreneurs, they really do. That

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Speaker 2: just got crazy. But last fall, denny said it planned

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Speaker 2: to close one hundred and fifty of its lowest performing locations.

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Speaker 2: At the end of the second quarter, Denny's had one thousand,

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Speaker 2: five hundred and fifty eight restaurants worldwide.

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Speaker 1: Do you know that one and fifty eight. Yeah, that's

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Speaker 1: a lot.

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Speaker 2: Yeah, fifteen hundred Dennys. But in any case, Denny's is selling.

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Speaker 2: So Denny's isn't going under. They're just they're they're going private, right,

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Speaker 2: So basically they're not gonna be public company anymore, which

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Speaker 2: I actually think is good for the trajectory because when

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Speaker 2: a company goes from public to private, then they can

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Speaker 2: actually make bigger changes. They're not affected by the obviously

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Speaker 2: rules and regulations, but the effect that any of the

401
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Speaker 2: moves that they make would have on their share price,

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00:18:14,800 --> 00:18:18,159
Speaker 2: because then ultimately the share price drives operations and not

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Speaker 2: the other way around. So maybe a good thing. Maybe

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Speaker 2: they're going to bring back the Della Dinger.

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Speaker 1: All right, Della Dinger.

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Speaker 2: So I'm excited about this one.

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Speaker 1: What is your sharpen your skills?

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Speaker 2: So I saw this the other day and I'm actually

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Speaker 2: gonna give it a try. I have not tried this myself,

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Speaker 2: but I wanted to talk about it. So really, the

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Speaker 2: skill that we're sharpening is just your cast iron cooking

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Speaker 2: and your quick foods. So this was a skillet pizza

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Speaker 2: style dish, but it was with a baked potato. So

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Speaker 2: you take potato that's baked potato. Perhaps you put it

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Speaker 2: in a refrigerator, was wrapped in foil, so it's a

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Speaker 2: cold baked potato. Right, Just grease up maybe a little

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Speaker 2: beef tallow on a cast iron in a cast iron

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Speaker 2: pan ten inch twelve inch, and then smash the baked

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Speaker 2: potato into the pan, like smash it all around as

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Speaker 2: if it's doe and it surrounds the bottom of the pan.

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Speaker 2: Then they put tomato sauce on top of it, mozzarella cheese,

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Speaker 2: a little bit of parmesan cheese, pepperoni, and they baked

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Speaker 2: it at like five hundred and five hundred and fifty

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Speaker 2: degrees and it actually slipped right out of the pan

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Speaker 2: and it cut and et and ate like a pizza,

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Speaker 2: like a pan pizza.

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Speaker 1: That sounds fabulous. We should try it tonight.

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Speaker 2: Yeah, we got a lot going on tonight.

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Speaker 1: I'm we really are hungry, and that's why everything that

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Speaker 1: we're talking about. My stomach is growing, I know.

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Speaker 2: I'm like, So you take the tree and then you

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Speaker 2: grate the wood chips off the tree and you put

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Speaker 2: it in a bowl with some glue and eat it

434
00:19:34,840 --> 00:19:37,440
Speaker 2: and you're like, that is absolutely delicious. I could eat

435
00:19:37,440 --> 00:19:42,199
Speaker 2: that right now. So what do you think eats to go? Like,

436
00:19:42,320 --> 00:19:44,600
Speaker 2: let's get to our eighty sixth segment.

437
00:19:44,400 --> 00:19:49,240
Speaker 1: Food transit, because I'm almost getting suckered into this. Every

438
00:19:49,320 --> 00:19:52,479
Speaker 1: other ad of mine is a weight loss drug, like

439
00:19:52,560 --> 00:19:57,960
Speaker 1: whether it's the GLP ones. A tried zeppatide, the peptides,

440
00:19:58,400 --> 00:19:59,919
Speaker 1: and I'm like, oh, should I take this?

441
00:20:00,560 --> 00:20:02,280
Speaker 2: By the way, I have no idea what you just said.

442
00:20:02,320 --> 00:20:03,160
Speaker 2: I don't know any of those.

443
00:20:03,359 --> 00:20:05,919
Speaker 1: The GLP one, it's like ozempic. I I'm not going

444
00:20:05,960 --> 00:20:08,600
Speaker 1: to take ozempic. But there's all these like you know,

445
00:20:10,240 --> 00:20:12,639
Speaker 1: capsules now where you don't need injections, and there's all

446
00:20:12,680 --> 00:20:16,600
Speaker 1: this stuff, and I'm like, I just feel like we've

447
00:20:16,600 --> 00:20:20,159
Speaker 1: come so far as like a society to kind of

448
00:20:20,200 --> 00:20:23,440
Speaker 1: accept like what you look like, and now I feel

449
00:20:23,440 --> 00:20:26,480
Speaker 1: like we're going back right and like this has nothing

450
00:20:26,480 --> 00:20:29,359
Speaker 1: to do with weight loss drug. But Kim Kardashi and

451
00:20:29,400 --> 00:20:32,240
Speaker 1: her brand Skims, which is like her shape wear and things,

452
00:20:32,720 --> 00:20:34,960
Speaker 1: they just came out with like basically a bodysuit to

453
00:20:35,080 --> 00:20:39,359
Speaker 1: enhance curves, butt pads, hip pads like all these, so

454
00:20:39,720 --> 00:20:42,960
Speaker 1: your body shape looks like the Kardashian body, which is

455
00:20:43,040 --> 00:20:46,080
Speaker 1: by the way, not natural at all, Like it looks fake,

456
00:20:46,200 --> 00:20:48,439
Speaker 1: like that's not how a normal human being looks. And

457
00:20:48,480 --> 00:20:51,600
Speaker 1: people are getting insecure about how you know, God made them,

458
00:20:51,600 --> 00:20:52,840
Speaker 1: and I just hate it so much.

459
00:20:53,600 --> 00:20:57,800
Speaker 2: Can men wear this? You could probably use butt pads.

460
00:20:57,800 --> 00:20:59,439
Speaker 2: What I was thinking, like, can you break it up?

461
00:20:59,480 --> 00:21:01,720
Speaker 2: Like I need the Kardashian chest, but I could, I could,

462
00:21:01,720 --> 00:21:03,520
Speaker 2: certainly you don't want the hip a little bit of

463
00:21:03,560 --> 00:21:04,600
Speaker 2: rump in the trunk.

464
00:21:04,520 --> 00:21:06,000
Speaker 1: I'm gonna buy you the butt pads.

465
00:21:06,040 --> 00:21:06,760
Speaker 2: I need to get bigger.

466
00:21:06,840 --> 00:21:09,000
Speaker 1: No, but seriously, like I don't like that that's become

467
00:21:09,080 --> 00:21:11,640
Speaker 1: such a thing like the weight loss drugs or enhancing

468
00:21:11,720 --> 00:21:16,080
Speaker 1: curves and just so unrealistic, unnatural. I don't like it.

469
00:21:16,119 --> 00:21:19,439
Speaker 1: And for me, I'm getting like, you know, I almost

470
00:21:19,480 --> 00:21:22,240
Speaker 1: got like duped, and you're not.

471
00:21:22,119 --> 00:21:23,800
Speaker 2: Gonna get duped. I'm not going to allow that to happen.

472
00:21:23,880 --> 00:21:26,399
Speaker 2: Number one, because that's just silly. Number two, get off

473
00:21:26,400 --> 00:21:28,719
Speaker 2: your phone. Number three. What I will say is this,

474
00:21:28,800 --> 00:21:30,800
Speaker 2: you said, we've come to accept our bodies, which I

475
00:21:30,800 --> 00:21:33,199
Speaker 2: think is good, Like body positivity is huge. But I

476
00:21:33,200 --> 00:21:36,280
Speaker 2: think that then there's there's a difference between superficiality and health.

477
00:21:36,760 --> 00:21:38,439
Speaker 2: So some of the things that we're eating and the

478
00:21:38,640 --> 00:21:41,680
Speaker 2: exercises or the lack of exercise, but that in which

479
00:21:41,680 --> 00:21:46,040
Speaker 2: we engage are not healthy for our bodies either. So

480
00:21:46,200 --> 00:21:48,800
Speaker 2: I do think that we need to be a lot

481
00:21:48,880 --> 00:21:51,199
Speaker 2: more active and eat a lot healthier, and that in

482
00:21:51,240 --> 00:21:54,000
Speaker 2: and of itself is going to make you feel healthier

483
00:21:54,040 --> 00:21:56,640
Speaker 2: on the inside. If it's about looking at these.

484
00:21:56,320 --> 00:22:00,240
Speaker 1: Are like quickly, I lost ten pounds in two weeks,

485
00:22:00,359 --> 00:22:04,040
Speaker 1: and so people, you know, they're incentivized to like buy

486
00:22:04,119 --> 00:22:06,040
Speaker 1: this because they're like, oh, well I haven't been able

487
00:22:06,080 --> 00:22:08,040
Speaker 1: to lose this weight on my own. Well why don't

488
00:22:08,080 --> 00:22:09,840
Speaker 1: I just try this? You know?

489
00:22:10,359 --> 00:22:12,639
Speaker 2: Yeah, I mean so I'm with you on that. So

490
00:22:12,680 --> 00:22:14,440
Speaker 2: eighty six that what I think we need. Eighty six

491
00:22:14,520 --> 00:22:16,840
Speaker 2: is the word natural, okay, you know, because I see

492
00:22:16,880 --> 00:22:20,000
Speaker 2: it on absolutely everything all natural. This natural that people

493
00:22:20,040 --> 00:22:25,280
Speaker 2: don't realize that there is. Natural is an unregulated marketing term.

494
00:22:25,440 --> 00:22:26,679
Speaker 2: There is no definition of.

495
00:22:26,680 --> 00:22:29,600
Speaker 1: Now you see, like you know, the natural flavors.

496
00:22:29,800 --> 00:22:33,119
Speaker 2: You can say it on anything. The FDA does not

497
00:22:33,280 --> 00:22:36,080
Speaker 2: regulate the word natural. You can say it on anything.

498
00:22:36,119 --> 00:22:41,119
Speaker 2: I could take a bag of drugs and I could well, no,

499
00:22:41,160 --> 00:22:43,280
Speaker 2: you couldn't know that because the FDA would regulate that.

500
00:22:43,320 --> 00:22:47,040
Speaker 2: But like I could take the most unnatural chemically laid

501
00:22:47,040 --> 00:22:50,560
Speaker 2: in synthetic food ever and write natural across the front

502
00:22:50,600 --> 00:22:53,879
Speaker 2: and be like natural pretzels, but it's made with wood,

503
00:22:54,000 --> 00:22:56,680
Speaker 2: you know, powdered cellulose and wood pulp. But you can

504
00:22:56,680 --> 00:22:59,520
Speaker 2: say natural. You can say natural on anything. I guess

505
00:22:59,520 --> 00:23:02,440
Speaker 2: in theory everything is natural to some degree, right.

506
00:23:02,840 --> 00:23:05,280
Speaker 1: Well, I just don't like when they say, like with

507
00:23:05,600 --> 00:23:08,119
Speaker 1: natural flavors, like if they're so natural, why aren't you

508
00:23:08,200 --> 00:23:10,840
Speaker 1: listening them? You know what I mean. It's it's like

509
00:23:11,080 --> 00:23:12,560
Speaker 1: it's duping the consumer.

510
00:23:12,800 --> 00:23:14,679
Speaker 2: We don't have to list all the ingredients. That's the

511
00:23:14,720 --> 00:23:18,080
Speaker 2: other thing. Like a lot of times it's just you

512
00:23:18,119 --> 00:23:21,520
Speaker 2: can have a certain amount of an ingredient in your product,

513
00:23:21,600 --> 00:23:23,920
Speaker 2: but if it falls below a certain threshold of zero

514
00:23:23,920 --> 00:23:25,919
Speaker 2: point five percent, then you don't have to list it.

515
00:23:25,960 --> 00:23:29,399
Speaker 2: So like MS three MSG free foods can still have

516
00:23:29,560 --> 00:23:33,360
Speaker 2: MSG in it, vice versa. With so many other ingredients

517
00:23:33,359 --> 00:23:37,119
Speaker 2: in which people are sensitive to that is a problem.

518
00:23:38,480 --> 00:23:40,679
Speaker 2: One other thing that I wanted to talk about was

519
00:23:40,760 --> 00:23:43,000
Speaker 2: this we talked about the food Allergen bill, but like

520
00:23:43,080 --> 00:23:45,160
Speaker 2: that goes back to that natural piece of it. Right.

521
00:23:45,240 --> 00:23:47,440
Speaker 2: So in the state of California, they passed the bill

522
00:23:47,480 --> 00:23:50,160
Speaker 2: recently that you have to list up to these ten

523
00:23:50,240 --> 00:23:52,640
Speaker 2: food allergens on your menu. I recently wrote an op

524
00:23:52,800 --> 00:23:55,200
Speaker 2: ed on this and how it's actually going to create

525
00:23:55,240 --> 00:23:58,159
Speaker 2: more problems than it solves, and it's going to cost restaurants,

526
00:23:58,960 --> 00:24:01,960
Speaker 2: you know, collectively, millions of dollars to change their menus,

527
00:24:02,000 --> 00:24:05,159
Speaker 2: to go through the analysis to post this on their menus,

528
00:24:05,200 --> 00:24:06,919
Speaker 2: and you know, don well, it's going to start a

529
00:24:06,920 --> 00:24:09,840
Speaker 2: cottage industry for lawsuits for people who say that they

530
00:24:09,840 --> 00:24:11,920
Speaker 2: had a reaction and it wasn't listed on the menu

531
00:24:11,960 --> 00:24:14,800
Speaker 2: by virtue of the legislation. That's why trial attorneys in

532
00:24:14,800 --> 00:24:18,960
Speaker 2: California donate so much money to the Supermajority is because

533
00:24:19,080 --> 00:24:22,359
Speaker 2: the more laws there are, and the more you know,

534
00:24:22,520 --> 00:24:25,719
Speaker 2: kind of ambiguity on these laws, then the easier it

535
00:24:25,760 --> 00:24:29,280
Speaker 2: is for them to start a cottage industry basically suing

536
00:24:29,320 --> 00:24:33,239
Speaker 2: people and creating frivolous lawsuits. So I think that's going

537
00:24:33,280 --> 00:24:35,480
Speaker 2: to be another issue, and ultimately it's going to drive

538
00:24:35,480 --> 00:24:38,119
Speaker 2: people out. And that's my point. Is that in the

539
00:24:38,160 --> 00:24:41,160
Speaker 2: food manufacturing world, you can have ingredients in your food

540
00:24:41,160 --> 00:24:43,080
Speaker 2: and you are not even required to list them because

541
00:24:43,119 --> 00:24:45,720
Speaker 2: they're below a certain threshold. But if you have a

542
00:24:45,720 --> 00:24:48,120
Speaker 2: food allergy, you can have a reaction.

543
00:24:49,040 --> 00:24:50,320
Speaker 1: Yeah, it's very scary.

544
00:24:51,200 --> 00:24:53,040
Speaker 2: And the other thing, let's get to the eighty six

545
00:24:53,119 --> 00:24:55,359
Speaker 2: it is is I keep seeing these images going viral

546
00:24:55,400 --> 00:24:57,480
Speaker 2: on social media where they're like, this is why in

547
00:24:57,520 --> 00:24:59,359
Speaker 2: Europe they don't have the same problems we do, and

548
00:24:59,400 --> 00:25:02,680
Speaker 2: they'll list in ingredient or they'll list They'll they'll put

549
00:25:02,680 --> 00:25:04,199
Speaker 2: a picture of a product on the left with the

550
00:25:04,280 --> 00:25:06,240
Speaker 2: US ingredients, and they'll put the picture of the same

551
00:25:06,240 --> 00:25:08,920
Speaker 2: product in the right with the European ingredients, and they'll

552
00:25:08,920 --> 00:25:11,720
Speaker 2: be like six ingredients versus in the US there's like twenty.

553
00:25:12,080 --> 00:25:16,520
Speaker 2: That's because in Europe, once again, it's even more vague.

554
00:25:15,960 --> 00:25:19,760
Speaker 2: The labeling requirement laws are even more vague, so you

555
00:25:19,800 --> 00:25:21,919
Speaker 2: actually don't have to list all the chemicals that you

556
00:25:22,000 --> 00:25:25,119
Speaker 2: do on the US product, So in many cases, not

557
00:25:25,160 --> 00:25:28,040
Speaker 2: only are they the exact same product, so the point

558
00:25:28,040 --> 00:25:31,400
Speaker 2: you're making isn't real. And I support these accounts who

559
00:25:31,400 --> 00:25:33,560
Speaker 2: are trying to make these points in breads. It's a

560
00:25:33,560 --> 00:25:35,600
Speaker 2: little bit different. Like that's one where well I will

561
00:25:35,640 --> 00:25:37,760
Speaker 2: I will say it's different because they don't use glycasate

562
00:25:37,840 --> 00:25:39,679
Speaker 2: on all the wheat in Europe. So our breads are

563
00:25:39,680 --> 00:25:41,680
Speaker 2: going to be a lot different in our bread like products,

564
00:25:41,960 --> 00:25:44,840
Speaker 2: but in the like bagged products they're they're exactly the same.

565
00:25:45,119 --> 00:25:47,360
Speaker 1: Yeah, that's what you always say. But you know what's

566
00:25:48,240 --> 00:25:49,879
Speaker 1: I don't know interesting as people say they go to

567
00:25:49,880 --> 00:25:52,480
Speaker 1: Europe or whatever, and you know, they came back and

568
00:25:52,480 --> 00:25:54,480
Speaker 1: they actually lost weight. But I think it's just because

569
00:25:54,480 --> 00:25:57,400
Speaker 1: there's so much walking, like they're you know what I mean,

570
00:25:57,480 --> 00:25:59,720
Speaker 1: Like I feel like Americans are so stationary they don't

571
00:25:59,800 --> 00:26:03,040
Speaker 1: move as much as people in Europe because everyone's walking everywhere.

572
00:26:03,240 --> 00:26:05,040
Speaker 2: I think walking has a lot to do with it.

573
00:26:05,160 --> 00:26:07,800
Speaker 2: I think also like the wheat in Europe is different

574
00:26:07,840 --> 00:26:10,120
Speaker 2: than the wheat in the United States, and I think

575
00:26:10,119 --> 00:26:11,760
Speaker 2: that has a lot to do with it. So like

576
00:26:11,880 --> 00:26:14,600
Speaker 2: our food is junk, yeah, but it depends on where

577
00:26:14,640 --> 00:26:16,280
Speaker 2: you are in Europe because if you go to Italy

578
00:26:16,520 --> 00:26:19,920
Speaker 2: and you eat some of the like the European potato

579
00:26:19,960 --> 00:26:21,800
Speaker 2: chip brands, I mean those are caked and seed oils,

580
00:26:21,800 --> 00:26:23,760
Speaker 2: those have just as much chemicals on them. Those are

581
00:26:23,800 --> 00:26:25,560
Speaker 2: just as disgusting. It's just a matter of whether you're

582
00:26:25,600 --> 00:26:29,359
Speaker 2: eating at breakfast, lunch, and dinner or whether you're not. Yeah, well,

583
00:26:29,920 --> 00:26:31,800
Speaker 2: I think it's also the timing of when you eat.

584
00:26:32,000 --> 00:26:33,760
Speaker 2: I think they eat differently, like.

585
00:26:34,160 --> 00:26:38,200
Speaker 1: And they eat for longer periods of time, like nothing's rushed.

586
00:26:38,200 --> 00:26:40,800
Speaker 1: I feel like here it's so rushed. What do they

587
00:26:40,840 --> 00:26:45,680
Speaker 1: call it? Oh my gosh, ci esta. Yeah, right where

588
00:26:45,680 --> 00:26:49,320
Speaker 1: they enjoy themselves. You know, they're all drinking wine and

589
00:26:49,440 --> 00:26:52,160
Speaker 1: like they have like a three hour lunch break. It's

590
00:26:52,240 --> 00:26:54,560
Speaker 1: like they get to enjoy themselves and then they move

591
00:26:54,600 --> 00:26:57,120
Speaker 1: around and they walk in which helps aid in digestion.

592
00:26:57,359 --> 00:26:58,680
Speaker 1: Like it's all the things.

593
00:26:58,520 --> 00:27:02,000
Speaker 2: Yep, exactly. So we'll see. But I think somebody does

594
00:27:02,080 --> 00:27:04,280
Speaker 2: need to do like a more a deeper study on that,

595
00:27:04,320 --> 00:27:06,840
Speaker 2: because I do think that's an interesting conversation Piete that

596
00:27:06,880 --> 00:27:07,399
Speaker 2: we always go to.

597
00:27:07,400 --> 00:27:08,919
Speaker 1: Why don't you and I go to Europe?

598
00:27:09,440 --> 00:27:11,840
Speaker 2: That'd be anecdotal and who knows where we'd end up.

599
00:27:12,119 --> 00:27:14,920
Speaker 2: When Lauren and I were working in twenty nineteen, we

600
00:27:14,920 --> 00:27:17,879
Speaker 2: were traveling around with the US Army teaching young soldiers

601
00:27:17,880 --> 00:27:20,520
Speaker 2: how to cook through a program called BOSS Better Opportunities

602
00:27:20,560 --> 00:27:24,239
Speaker 2: for Single soldiers, and I remember one of the one

603
00:27:24,320 --> 00:27:27,600
Speaker 2: of this the bases was in Venice, and we would

604
00:27:27,760 --> 00:27:28,440
Speaker 2: it was about an hour.

605
00:27:29,160 --> 00:27:30,800
Speaker 1: It was in Vicenza.

606
00:27:30,920 --> 00:27:35,080
Speaker 2: Vicenza, yeah, which is Venice and uh, no joking, and

607
00:27:35,119 --> 00:27:36,680
Speaker 2: it was it was about an hour and a half

608
00:27:36,720 --> 00:27:38,960
Speaker 2: away from well, it was away from Verona, so it

609
00:27:38,960 --> 00:27:41,199
Speaker 2: was an hour and Juliet, yeah, which is where the

610
00:27:41,280 --> 00:27:44,399
Speaker 2: Montagues and the Capulots fought that horrible war. It was

611
00:27:44,560 --> 00:27:47,320
Speaker 2: so horrible, and so I took Lauren to Verona and

612
00:27:47,320 --> 00:27:50,000
Speaker 2: stood under a window while she went upstairs in the

613
00:27:50,000 --> 00:27:52,720
Speaker 2: window and I read a poem to her. And then

614
00:27:52,880 --> 00:27:55,880
Speaker 2: she almost got arrested because it was somebody's house and

615
00:27:56,359 --> 00:27:59,560
Speaker 2: we had we had pasta by the by the by

616
00:27:59,560 --> 00:28:02,600
Speaker 2: the square. It was beautiful. Then after a couple glasses

617
00:28:02,640 --> 00:28:04,520
Speaker 2: of wine, she's like, let's go to Venice.

618
00:28:04,960 --> 00:28:07,840
Speaker 1: Okay, why do you make me sound like that. That's

619
00:28:07,880 --> 00:28:09,720
Speaker 1: not what I sound like. But we went to Venice

620
00:28:09,720 --> 00:28:11,600
Speaker 1: and it was so cool. But we ended up like

621
00:28:11,680 --> 00:28:15,239
Speaker 1: going to this random bar and we had shots of

622
00:28:15,320 --> 00:28:17,520
Speaker 1: Groppa and.

623
00:28:17,960 --> 00:28:20,520
Speaker 2: We got a hotel in Venice that night and we

624
00:28:20,520 --> 00:28:22,400
Speaker 2: were supposed to be doing a presentation on the army

625
00:28:22,440 --> 00:28:24,800
Speaker 2: base the next morning. We got a hotel which we

626
00:28:25,920 --> 00:28:28,480
Speaker 2: checked into and never went back to.

627
00:28:28,720 --> 00:28:29,600
Speaker 1: Never went back to.

628
00:28:30,119 --> 00:28:33,280
Speaker 2: We got lost walking around Venice and we could not

629
00:28:33,320 --> 00:28:33,840
Speaker 2: figure out.

630
00:28:33,760 --> 00:28:36,600
Speaker 1: What we Literally I had pictures on my phone. It

631
00:28:36,640 --> 00:28:41,200
Speaker 1: was like five thirty in the morning, which is crazy

632
00:28:41,200 --> 00:28:43,600
Speaker 1: because I didn't even remember taking those.

633
00:28:43,320 --> 00:28:45,760
Speaker 2: Pictures because you have to walk out with there's no cars,

634
00:28:45,880 --> 00:28:47,280
Speaker 2: it's just the just the water.

635
00:28:47,920 --> 00:28:50,080
Speaker 1: Yeah, anyway, where is this going.

636
00:28:50,600 --> 00:28:54,160
Speaker 2: It's going to the point that we were in Europe

637
00:28:54,360 --> 00:28:56,640
Speaker 2: and we were walking everywhere and we were eating, but

638
00:28:56,680 --> 00:29:00,320
Speaker 2: we were eating at completely different times and we ended

639
00:29:00,400 --> 00:29:03,200
Speaker 2: up losing five pounds each.

640
00:29:03,680 --> 00:29:05,760
Speaker 1: Yeah, we did. We should go back to Europe. Yeah,

641
00:29:05,800 --> 00:29:07,880
Speaker 1: this time we won't have, you know, shots of Gropa

642
00:29:07,920 --> 00:29:08,760
Speaker 1: at three am though.

643
00:29:09,000 --> 00:29:10,800
Speaker 2: Yeah, that is true. But it was a great program,

644
00:29:10,840 --> 00:29:13,720
Speaker 2: so go us Army. Yeah, and wow, we covered a

645
00:29:13,760 --> 00:29:16,240
Speaker 2: lot on this one. So guys, thank you so much

646
00:29:16,520 --> 00:29:21,120
Speaker 2: for listening, and we really want you to communicate with

647
00:29:21,240 --> 00:29:23,720
Speaker 2: us and let us know what topics you would like

648
00:29:23,800 --> 00:29:27,240
Speaker 2: us to cover, whether it's food stories, food topics, sharpen

649
00:29:27,280 --> 00:29:30,880
Speaker 2: your skills, cooking tips, the best sandwiches, anything, So make

650
00:29:30,920 --> 00:29:33,520
Speaker 2: sure that you follow us on social media at chef

651
00:29:33,520 --> 00:29:36,720
Speaker 2: Gruel on x at Andrew Groul on Instagram.

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00:29:36,200 --> 00:29:39,320
Speaker 1: And I'm at Lauren Girl on X and at Lauren

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00:29:39,440 --> 00:29:41,400
Speaker 1: Underscore Girl on Instagram.

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00:29:41,480 --> 00:29:43,560
Speaker 2: We hope that you laughed and hopefully you learned a lot,

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00:29:43,600 --> 00:29:44,480
Speaker 2: maybe got a little hungry.

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00:29:44,760 --> 00:29:46,040
Speaker 1: Who's hung me?

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00:29:46,640 --> 00:29:49,920
Speaker 2: We know you're hungry. I am too, and we're gonna

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00:29:49,960 --> 00:29:51,640
Speaker 2: be back with more stories that feed the soul next

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00:29:51,680 --> 00:29:54,240
Speaker 2: week and probably clog an artery or two. Be sure

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00:29:54,280 --> 00:29:58,520
Speaker 2: to also catch our videos on americangravy dot com. That's

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00:29:58,560 --> 00:30:02,400
Speaker 2: dubdubdub dot American gravy dot com and you can message

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00:30:02,480 --> 00:30:03,320
Speaker 2: us through there too.

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00:30:03,600 --> 00:30:08,680
Speaker 1: All Right, until next time, keep it saucy,