1 00:00:00,240 --> 00:00:04,680 Speaker 1: From UFOs to psychic powers and government conspiracies. History is 2 00:00:04,760 --> 00:00:09,080 Speaker 1: riddled with unexplained events. You can turn back now or 3 00:00:09,200 --> 00:00:12,079 Speaker 1: learn the stuff they don't want you to know. A 4 00:00:12,200 --> 00:00:25,279 Speaker 1: production of I Heart Radio, Welcome back to the show. 5 00:00:25,360 --> 00:00:27,640 Speaker 1: My name is Matt, my name is Noel. They call 6 00:00:27,760 --> 00:00:30,280 Speaker 1: me Ben. We are joined as always with our super 7 00:00:30,320 --> 00:00:34,760 Speaker 1: producer Paul mission controlled decands. Most importantly, you are you, 8 00:00:34,760 --> 00:00:38,160 Speaker 1: You are here, and that makes this stuff they don't 9 00:00:38,240 --> 00:00:40,839 Speaker 1: want you to know. This is uh. This is a 10 00:00:40,920 --> 00:00:43,640 Speaker 1: very special episode for us. It's one we've been excited 11 00:00:43,680 --> 00:00:48,440 Speaker 1: about for a while now. Today we are diving into 12 00:00:48,479 --> 00:00:52,440 Speaker 1: the culinary world, and as anyone who has ever worked 13 00:00:52,840 --> 00:00:55,080 Speaker 1: as a chef or as a cook in front of 14 00:00:55,120 --> 00:00:58,600 Speaker 1: house or more can easily attest, there is an entirely 15 00:00:58,760 --> 00:01:02,560 Speaker 1: different universe. I'm the kitchen doors. It's it's a world 16 00:01:02,640 --> 00:01:06,320 Speaker 1: and a reality that most diners and most restaurant patrons 17 00:01:06,600 --> 00:01:09,679 Speaker 1: never really see. And it should go without saying, but 18 00:01:09,760 --> 00:01:12,040 Speaker 1: we'll say it. The people in this world are some 19 00:01:12,120 --> 00:01:16,240 Speaker 1: of the hardest working, most driven individuals on the planet. 20 00:01:17,040 --> 00:01:21,959 Speaker 1: Today we're getting a firsthand exploration of this world with 21 00:01:22,000 --> 00:01:26,560 Speaker 1: help from two luminaries of the culinary universe. Hugh Atchison 22 00:01:26,800 --> 00:01:29,600 Speaker 1: and Richard Blaze, thank you so much for coming on 23 00:01:29,640 --> 00:01:34,600 Speaker 1: the show today. Guys. What was up? It's a it's 24 00:01:34,640 --> 00:01:38,040 Speaker 1: really nice to connect with you guys in this video conference. 25 00:01:38,080 --> 00:01:40,840 Speaker 1: The way we're making this recording happen right now. You 26 00:01:41,200 --> 00:01:44,560 Speaker 1: both have fabulous looking homes. Oh thank you. Yeah. I 27 00:01:44,560 --> 00:01:47,800 Speaker 1: I really just have this stove and this cabinet behind me. 28 00:01:48,920 --> 00:01:51,160 Speaker 1: The rest of the houses and shambles, but this is 29 00:01:51,200 --> 00:01:53,760 Speaker 1: this is where I do all of my work. Now, well, 30 00:01:53,760 --> 00:01:55,880 Speaker 1: what else do you need? And these are troubled times, 31 00:01:55,880 --> 00:01:58,600 Speaker 1: and and let me say, you also both have fabulous voices. 32 00:01:58,880 --> 00:02:00,880 Speaker 1: And I want to make sure that this our first 33 00:02:00,960 --> 00:02:04,120 Speaker 1: like what is this a six way uh skype call 34 00:02:04,840 --> 00:02:07,560 Speaker 1: bunker recording situation? I want to make sure that everyone 35 00:02:07,640 --> 00:02:10,519 Speaker 1: knows who's who. So if you could each introduce yourselves 36 00:02:10,520 --> 00:02:13,080 Speaker 1: just so our listeners can track who's talking, that would 37 00:02:13,080 --> 00:02:16,080 Speaker 1: be amazing. Richard, do you want to want to go first? Hey? Everyone, 38 00:02:16,160 --> 00:02:18,800 Speaker 1: this is Richard Blaze. And no one has ever said 39 00:02:18,800 --> 00:02:21,520 Speaker 1: that my voice sounds amazing and coming from you, that 40 00:02:21,680 --> 00:02:30,840 Speaker 1: is high praise. All right, Hugh, I'm Hugh Atchison. Yes, 41 00:02:30,880 --> 00:02:33,200 Speaker 1: that's just he's just like he's just some guy named 42 00:02:33,240 --> 00:02:38,920 Speaker 1: Hugh Atchison. The gravitas of that name and that voice alone, 43 00:02:39,160 --> 00:02:41,639 Speaker 1: you need you need not say anymore, honestly, where We're 44 00:02:41,680 --> 00:02:43,720 Speaker 1: all really really happy to have you both, and thank 45 00:02:43,720 --> 00:02:45,720 Speaker 1: you so much for I think this is our first 46 00:02:45,720 --> 00:02:48,480 Speaker 1: ever two guests situation on stuff they don't want you to 47 00:02:48,440 --> 00:02:51,639 Speaker 1: to know. Isn't that right? Because uh, this is yeah, yeah, 48 00:02:51,680 --> 00:02:54,400 Speaker 1: this this is pretty close. This is new for us too, 49 00:02:54,400 --> 00:02:57,200 Speaker 1: But you know, we're in a time of new things 50 00:02:57,240 --> 00:03:01,079 Speaker 1: and innovations. One one thing we wanted to to kick 51 00:03:01,120 --> 00:03:08,640 Speaker 1: off today's conversation with is uh is the concept of celebrity, right. Uh? 52 00:03:08,680 --> 00:03:11,200 Speaker 1: You know, many of us in the audience we know 53 00:03:11,320 --> 00:03:14,760 Speaker 1: you from your we we may know you from your 54 00:03:14,800 --> 00:03:18,440 Speaker 1: work in television. Uh, and and sometimes there may be 55 00:03:18,520 --> 00:03:21,960 Speaker 1: people listening today who are um, you know, I like 56 00:03:22,040 --> 00:03:23,720 Speaker 1: the way you would put it earlier, Matt, who are 57 00:03:23,800 --> 00:03:28,240 Speaker 1: who are even more familiar with the your television work 58 00:03:28,400 --> 00:03:31,560 Speaker 1: than they are with maybe the day to day food 59 00:03:31,600 --> 00:03:35,920 Speaker 1: that you're creating. How how has your notoriety affected your 60 00:03:35,960 --> 00:03:38,960 Speaker 1: work as chefs? Has it like helped, has it hindered? 61 00:03:39,080 --> 00:03:41,880 Speaker 1: Has it ever gotten weird? Yeah? I'll jump in, I 62 00:03:41,920 --> 00:03:45,560 Speaker 1: guess Richard blaze here. Uh, I mean one has it 63 00:03:45,680 --> 00:03:48,880 Speaker 1: gotten weird? I mean, to be honest, guys, we're on 64 00:03:48,920 --> 00:03:52,440 Speaker 1: a six way skype on a podcast right now, so yeah, 65 00:03:52,600 --> 00:03:54,680 Speaker 1: things can get weird when you're a celebrity chef. I 66 00:03:54,720 --> 00:03:57,560 Speaker 1: think it goes both ways, right, Like, Um, the exposure 67 00:03:57,880 --> 00:04:03,520 Speaker 1: certainly creates great opportunity, certainly helps putting people in restaurants. 68 00:04:03,560 --> 00:04:06,120 Speaker 1: At the same time, you know it, it creates a 69 00:04:06,160 --> 00:04:11,000 Speaker 1: tremendous amount of responsibility. Um, not that you can't live 70 00:04:11,080 --> 00:04:13,520 Speaker 1: up to all the time to everyone. So I think 71 00:04:13,560 --> 00:04:16,160 Speaker 1: there's it's a blessing, not much of a curse, but 72 00:04:16,160 --> 00:04:19,440 Speaker 1: but but certainly there's there's ups and downs to it. Yeah, 73 00:04:19,480 --> 00:04:23,240 Speaker 1: I mean the celebrity is such a strange I don't 74 00:04:23,279 --> 00:04:26,960 Speaker 1: think any of us want to color so celebrities. I'm 75 00:04:27,000 --> 00:04:30,560 Speaker 1: just a guy who cooks. Um, you know, TVs occupied 76 00:04:30,600 --> 00:04:35,000 Speaker 1: about me, you know, two percent of my working life. Um, 77 00:04:35,040 --> 00:04:38,880 Speaker 1: probably even less. Uh so you know it. But you know, 78 00:04:39,160 --> 00:04:41,359 Speaker 1: like like writing a book, it just gives you a 79 00:04:41,400 --> 00:04:46,240 Speaker 1: bigger footprint, um to you know, get to clients and 80 00:04:46,279 --> 00:04:50,479 Speaker 1: find customers and have a following. So it definitely helps 81 00:04:51,200 --> 00:04:53,920 Speaker 1: in a business angle. But it kind of the term 82 00:04:54,000 --> 00:04:58,320 Speaker 1: kind of makes me cringe. That's that's understandable. It's funny here. 83 00:04:58,320 --> 00:05:00,840 Speaker 1: I actually knew about you outside of any of your 84 00:05:00,839 --> 00:05:03,080 Speaker 1: TV work because I lived in Athens, Georgia for many 85 00:05:03,160 --> 00:05:05,960 Speaker 1: years and knew about your wonderful restaurant five and ten 86 00:05:06,040 --> 00:05:08,000 Speaker 1: and had many friends that worked for you, and so 87 00:05:08,120 --> 00:05:11,400 Speaker 1: I knew of you more from your grassroots kind of work. 88 00:05:11,480 --> 00:05:14,960 Speaker 1: And you really are known as being super hands on 89 00:05:15,560 --> 00:05:18,479 Speaker 1: and not only you know, cooking and designing menus and 90 00:05:18,520 --> 00:05:21,799 Speaker 1: creating restaurant concepts, but also in culinary instruction. I actually 91 00:05:21,839 --> 00:05:24,320 Speaker 1: have seen you do a talk at the local farmers 92 00:05:24,360 --> 00:05:26,920 Speaker 1: market in front of like, you know, twenty people. It's 93 00:05:26,960 --> 00:05:29,200 Speaker 1: like a very grassroots thing that you do. And I 94 00:05:29,240 --> 00:05:31,640 Speaker 1: always really appreciate that about you. And you're all about 95 00:05:31,680 --> 00:05:34,919 Speaker 1: the d I y kind of ethics of being a 96 00:05:35,000 --> 00:05:38,039 Speaker 1: chef and all of these design principles. So I just 97 00:05:38,120 --> 00:05:40,080 Speaker 1: wanted to put that out there. I'm a big, big 98 00:05:40,120 --> 00:05:42,120 Speaker 1: fan and have known you since you were kind of, 99 00:05:42,240 --> 00:05:44,800 Speaker 1: you know, doing that stuff in Athens, and and I've 100 00:05:44,800 --> 00:05:46,800 Speaker 1: always kind of followed you from that part of my life. 101 00:05:47,360 --> 00:05:49,440 Speaker 1: And you you don't and you doesn't want to say it, 102 00:05:49,480 --> 00:05:52,240 Speaker 1: but he's obviously a celebrity chef because I can't book 103 00:05:52,320 --> 00:05:57,200 Speaker 1: the farmers market like they're not coming for me. Well, 104 00:05:57,400 --> 00:05:59,320 Speaker 1: this this is something I want to get to you guys. 105 00:05:59,640 --> 00:06:02,000 Speaker 1: Um My first job I ever had was at a 106 00:06:02,040 --> 00:06:04,479 Speaker 1: private club in Atlanta called the Pimont Driving Club, and 107 00:06:04,560 --> 00:06:07,400 Speaker 1: it was working, you know, in a kitchen there, and 108 00:06:07,800 --> 00:06:10,000 Speaker 1: I really thought, this is what I wanted to do. 109 00:06:10,400 --> 00:06:12,320 Speaker 1: And I know there are a lot of people out 110 00:06:12,400 --> 00:06:16,479 Speaker 1: there listening who have aspirations of becoming a chef or 111 00:06:16,560 --> 00:06:19,320 Speaker 1: getting into the industry in some way more so than 112 00:06:19,480 --> 00:06:23,080 Speaker 1: you know, just serving drinks or food. Um, how what 113 00:06:23,160 --> 00:06:25,839 Speaker 1: were the pathways you guys took to achieve that? And 114 00:06:25,960 --> 00:06:28,239 Speaker 1: is there any advice you can give to someone who's 115 00:06:28,279 --> 00:06:31,279 Speaker 1: looking to to kind of follow in your ways? I mean, 116 00:06:31,360 --> 00:06:37,000 Speaker 1: I would definitely advise against not going into this business 117 00:06:37,080 --> 00:06:41,160 Speaker 1: right now, but there's no jobs and there won't be 118 00:06:41,160 --> 00:06:44,440 Speaker 1: any jobs, and it's gonna be a lot worse. But um, 119 00:06:44,480 --> 00:06:47,760 Speaker 1: you know, I got into this business because I'm the 120 00:06:47,800 --> 00:06:52,160 Speaker 1: black sheep of a very academic family and at fifteen 121 00:06:52,240 --> 00:06:54,279 Speaker 1: I started working in restaurants and I just it was 122 00:06:54,320 --> 00:06:56,720 Speaker 1: the place where I felt at ease and where it 123 00:06:56,760 --> 00:06:59,240 Speaker 1: could succeed. And it wasn't at school, and I went 124 00:06:59,240 --> 00:07:01,320 Speaker 1: to university for a while but dropped out. But all 125 00:07:01,320 --> 00:07:03,320 Speaker 1: throughout the time, I've just been cooking. And you know, 126 00:07:03,320 --> 00:07:05,159 Speaker 1: i'd show up when I was sixteen years old working 127 00:07:05,160 --> 00:07:08,120 Speaker 1: at a French restaurant and be, uh, you know, have 128 00:07:08,320 --> 00:07:10,120 Speaker 1: fourty year old chefs to be happy that I was. 129 00:07:10,160 --> 00:07:12,560 Speaker 1: They're working side by side with them. So you give 130 00:07:12,600 --> 00:07:17,520 Speaker 1: me a sense of inclusion and success. And um, you know, 131 00:07:17,560 --> 00:07:22,160 Speaker 1: I realized that my strange, um sarcastic personality and things 132 00:07:22,200 --> 00:07:25,360 Speaker 1: like that, uh, somehow also allowed me to be a 133 00:07:25,360 --> 00:07:29,840 Speaker 1: good leader and then mix that with empathy and honing 134 00:07:29,840 --> 00:07:33,400 Speaker 1: in on technique of the years and just reading um, 135 00:07:33,440 --> 00:07:36,360 Speaker 1: you know, I think it just you know, it's also 136 00:07:36,680 --> 00:07:43,400 Speaker 1: it's a business, that is It's it's this endless fascination 137 00:07:43,640 --> 00:07:46,840 Speaker 1: for me because I can learn about food and beverage 138 00:07:46,840 --> 00:07:50,040 Speaker 1: and hospitality and design every day of my life and 139 00:07:50,120 --> 00:07:52,440 Speaker 1: never get tired of it. There's so much to learn 140 00:07:52,440 --> 00:07:55,440 Speaker 1: about food, and so when you find an occupation that 141 00:07:55,440 --> 00:07:59,480 Speaker 1: that really jazz as you like that every day, it's exciting. 142 00:08:00,080 --> 00:08:03,400 Speaker 1: And right now, you know, we've all changed jobs in 143 00:08:03,440 --> 00:08:06,160 Speaker 1: the last month and a half two months. Uh, so 144 00:08:06,400 --> 00:08:10,520 Speaker 1: that's exciting too, even in even in a crisis situation UM, 145 00:08:10,560 --> 00:08:13,600 Speaker 1: which is amazing to me that the similarities between running 146 00:08:13,640 --> 00:08:16,880 Speaker 1: a restaurant which is very crisis and triage oriented anyhow, 147 00:08:17,320 --> 00:08:20,600 Speaker 1: and then true crisis response UM, because there's a lot 148 00:08:20,600 --> 00:08:23,200 Speaker 1: of affinities that chefs can bring to the table in 149 00:08:23,200 --> 00:08:26,360 Speaker 1: that regard to to fix problems quickly. I think it's 150 00:08:26,400 --> 00:08:29,800 Speaker 1: a really really great point. And I've seen so many restaurants, 151 00:08:30,160 --> 00:08:32,880 Speaker 1: uh here in Atlanta have to pivot, you know, very 152 00:08:32,920 --> 00:08:38,400 Speaker 1: quickly to this whole very carefully thought out to go model. Uh. 153 00:08:38,520 --> 00:08:40,680 Speaker 1: Even Find Dining Restaurants has a brand new restaurant right 154 00:08:40,720 --> 00:08:42,880 Speaker 1: around the corner for me called Little Bear that just 155 00:08:42,960 --> 00:08:46,040 Speaker 1: opened right before all this stuff hit, and they have 156 00:08:46,400 --> 00:08:50,679 Speaker 1: exclusively pivoted to curbside delivery and they do a new 157 00:08:50,720 --> 00:08:52,920 Speaker 1: menu every week, and you know, you can call in 158 00:08:53,000 --> 00:08:54,719 Speaker 1: and make your order that morning and you can pick 159 00:08:54,720 --> 00:08:56,160 Speaker 1: it up that night, and it's like, you know, it's 160 00:08:56,200 --> 00:08:58,480 Speaker 1: like seventy five bucks, but it's like a spread for 161 00:08:58,480 --> 00:09:00,600 Speaker 1: your whole family, and it's something very special, and it's 162 00:09:00,600 --> 00:09:03,800 Speaker 1: been really cool to see them succeed. And obviously they're 163 00:09:03,800 --> 00:09:05,520 Speaker 1: doing it with more of a skeleton crew than they 164 00:09:05,559 --> 00:09:08,880 Speaker 1: would have, you know, as a full service restaurant, they 165 00:09:08,880 --> 00:09:11,400 Speaker 1: were booked out months in advance. It's a really popular spot. 166 00:09:11,440 --> 00:09:15,600 Speaker 1: But that kind of innovation is really inherent in the 167 00:09:15,679 --> 00:09:18,160 Speaker 1: scrappiness of being a chef. I mean they call them 168 00:09:18,200 --> 00:09:21,680 Speaker 1: like brigades, right, like in the French tradition, because it's 169 00:09:21,720 --> 00:09:23,560 Speaker 1: like you're at war in a certain way, and you 170 00:09:23,600 --> 00:09:25,480 Speaker 1: have a leader, and you have people that you have 171 00:09:25,520 --> 00:09:28,880 Speaker 1: to delegate to, and the whole situation is very regimented 172 00:09:28,880 --> 00:09:30,760 Speaker 1: in that way. Richard, do you do you have us? 173 00:09:30,800 --> 00:09:32,280 Speaker 1: Can you speak to that a little bit in your 174 00:09:32,280 --> 00:09:34,960 Speaker 1: experience as to that kind of you know, that that 175 00:09:35,040 --> 00:09:37,880 Speaker 1: attitude that can do attitude that really leads people in 176 00:09:37,920 --> 00:09:40,280 Speaker 1: the culinary world to be able to like make snap 177 00:09:40,360 --> 00:09:44,160 Speaker 1: decisions and really kind of you know, just uh come 178 00:09:44,240 --> 00:09:47,160 Speaker 1: through in times of stress. Yeah, I mean I love 179 00:09:47,200 --> 00:09:50,040 Speaker 1: I Actually, I mean I'm gonna borrow what Hugh said 180 00:09:50,080 --> 00:09:52,880 Speaker 1: there for the future because I mean being you know, 181 00:09:52,960 --> 00:09:56,319 Speaker 1: every every night of a service of a restaurant, there's 182 00:09:56,400 --> 00:09:59,679 Speaker 1: some sort of drama or problem that has to be served. 183 00:09:59,679 --> 00:10:02,840 Speaker 1: I mean almost every you know, other guests or other 184 00:10:02,880 --> 00:10:06,000 Speaker 1: table has some sort of pivoting moment or situation that 185 00:10:06,040 --> 00:10:09,960 Speaker 1: has to be off fixed or or solved. And I 186 00:10:10,000 --> 00:10:12,640 Speaker 1: think that, you know, again, the hospitality industry is sort 187 00:10:12,679 --> 00:10:15,760 Speaker 1: of built for this, and you know, using the word hospitality, 188 00:10:15,760 --> 00:10:18,000 Speaker 1: they're like the old sort of adage that the customer 189 00:10:18,120 --> 00:10:21,400 Speaker 1: is always right, you know, has you know, really is 190 00:10:21,440 --> 00:10:26,520 Speaker 1: the backbone of you know, being able to consistently have 191 00:10:26,679 --> 00:10:30,440 Speaker 1: to pivot every you know, seemingly couple of minutes, you know, 192 00:10:30,480 --> 00:10:33,720 Speaker 1: to make sure that everyone uh is happy. So I mean, 193 00:10:33,760 --> 00:10:36,360 Speaker 1: I think that that's ingrained in all of us. And 194 00:10:36,400 --> 00:10:38,040 Speaker 1: I think that's the other side for me, if I 195 00:10:38,040 --> 00:10:41,040 Speaker 1: if I look at my personal story, you know, why 196 00:10:41,080 --> 00:10:43,120 Speaker 1: did I fall in love with, you know, cooking and 197 00:10:43,160 --> 00:10:45,400 Speaker 1: being a chef. It was because it was one place 198 00:10:45,400 --> 00:10:48,280 Speaker 1: where I could make someone happy right away. I could 199 00:10:48,280 --> 00:10:50,280 Speaker 1: see it on their face. I could I could see 200 00:10:50,280 --> 00:10:53,280 Speaker 1: it in their smile, and I got that personal gratification 201 00:10:53,320 --> 00:10:55,720 Speaker 1: of it. And you know, quite honestly, now we have 202 00:10:55,800 --> 00:10:58,800 Speaker 1: the ability to, um, you know, turn those tables in 203 00:10:58,800 --> 00:11:01,800 Speaker 1: a way and make people really happy in moments when 204 00:11:02,080 --> 00:11:04,840 Speaker 1: they really really needed, like you know, some curbside pickup 205 00:11:04,920 --> 00:11:07,840 Speaker 1: or whatever it is. You know, that's that's well said, 206 00:11:07,880 --> 00:11:10,320 Speaker 1: and I think we're hitting on an issue that's very 207 00:11:10,360 --> 00:11:14,480 Speaker 1: close to everybody's mind right now, you know, as as 208 00:11:14,520 --> 00:11:19,200 Speaker 1: we're readjusting, as as we're adapting, improvising, And one thing 209 00:11:19,280 --> 00:11:22,160 Speaker 1: that you both you both hit on that really pricks 210 00:11:22,200 --> 00:11:26,800 Speaker 1: my ears up is you you both noted like like 211 00:11:26,920 --> 00:11:30,680 Speaker 1: something always happens right every every service there there's always 212 00:11:30,679 --> 00:11:33,600 Speaker 1: gonna be something. And that's kind of a point that 213 00:11:33,679 --> 00:11:36,760 Speaker 1: we we opened with when we said, you know, somebody 214 00:11:36,840 --> 00:11:39,600 Speaker 1: might go into a restaurant and they might sit down 215 00:11:39,960 --> 00:11:43,600 Speaker 1: and to them, it seems like this is, uh, super easy. 216 00:11:43,640 --> 00:11:48,040 Speaker 1: This is like a lazy to bride down a delicious river, 217 00:11:48,240 --> 00:11:50,240 Speaker 1: you know what I mean, and have no idea of 218 00:11:50,320 --> 00:11:54,000 Speaker 1: what's going on behind the kitchen doors. So like with this, 219 00:11:54,320 --> 00:11:57,800 Speaker 1: with this in mind, are there things that that you guys, 220 00:11:57,960 --> 00:12:02,280 Speaker 1: as chefs and as professionals, wish the average restaurant patron 221 00:12:02,520 --> 00:12:07,480 Speaker 1: was more aware of? Like what what kind of uh 222 00:12:07,640 --> 00:12:09,400 Speaker 1: for lack of a better word, what kind of kitchen 223 00:12:09,440 --> 00:12:13,480 Speaker 1: secrets do do you wish that more diners knew? Well, 224 00:12:13,520 --> 00:12:15,280 Speaker 1: I want to let you answer this, but I want 225 00:12:15,280 --> 00:12:17,440 Speaker 1: to just follow up and thank you for the inspiration, 226 00:12:17,480 --> 00:12:21,199 Speaker 1: because definitely the Willy Wonka Chocolate River to bride will 227 00:12:21,240 --> 00:12:24,199 Speaker 1: now be created at some point in one of my restaurants. 228 00:12:24,600 --> 00:12:27,800 Speaker 1: Oh that seems terrifying to me. Are you gonna have 229 00:12:27,840 --> 00:12:33,000 Speaker 1: the soundtrack? Who we have to I'd say pure imagination 230 00:12:33,080 --> 00:12:34,480 Speaker 1: is the song. But I don't want you guys have 231 00:12:34,520 --> 00:12:39,520 Speaker 1: to pay for it? Thanks Paul. That Yeah, I mean 232 00:12:39,679 --> 00:12:41,439 Speaker 1: there's a lot. Because I'm behind the scene, I think 233 00:12:41,480 --> 00:12:45,600 Speaker 1: I think it's um. I think the number of people 234 00:12:45,640 --> 00:12:48,720 Speaker 1: that it takes to really ensure good hospitality and full 235 00:12:48,800 --> 00:12:53,400 Speaker 1: service is much more than people think. Behind the scenes 236 00:12:53,520 --> 00:12:56,720 Speaker 1: is usually more people than people think, and the amount 237 00:12:56,720 --> 00:13:00,440 Speaker 1: of work that goes into it is more. Uh. People 238 00:13:00,480 --> 00:13:04,480 Speaker 1: always have an assumption that restaurateurs and successful chefs are 239 00:13:05,280 --> 00:13:10,040 Speaker 1: um are rolling in it, and uh, we're not. It's 240 00:13:10,080 --> 00:13:14,720 Speaker 1: a very very low margin business and has only gotten lower. 241 00:13:14,800 --> 00:13:17,520 Speaker 1: And you know, it's a challenging business. But it's when 242 00:13:17,679 --> 00:13:20,520 Speaker 1: that people do it because they love it, and but 243 00:13:20,640 --> 00:13:22,920 Speaker 1: it drives some people to bankruptcy and things like that, 244 00:13:23,080 --> 00:13:27,520 Speaker 1: so it's never easy in that way. I mean, outside 245 00:13:27,559 --> 00:13:30,839 Speaker 1: of that, I think that people generally understand what people 246 00:13:30,960 --> 00:13:34,520 Speaker 1: really do need to understand the about restaurants is their 247 00:13:34,559 --> 00:13:38,400 Speaker 1: satisfaction with the restaurant is really past a certain point. 248 00:13:38,440 --> 00:13:41,360 Speaker 1: It's really all in the consumer. Um. So if you're 249 00:13:41,360 --> 00:13:43,040 Speaker 1: a customer, you're going to a restaurant and you're in 250 00:13:43,080 --> 00:13:45,240 Speaker 1: a crappy mood and you're with your mother in law 251 00:13:45,320 --> 00:13:48,360 Speaker 1: and a four year old, Um, the chances of me 252 00:13:48,440 --> 00:13:51,720 Speaker 1: making you abundantly happy and relatively find any restaurant are difficult. 253 00:13:52,320 --> 00:13:55,280 Speaker 1: You're stuck in the odds against me. Um. So it's 254 00:13:55,280 --> 00:13:57,880 Speaker 1: not my job. I mean, I can do my job well, 255 00:13:58,559 --> 00:14:01,200 Speaker 1: but the customer is always so good played too. You know. 256 00:14:01,360 --> 00:14:03,720 Speaker 1: Richard brought up the customer is always right, and I 257 00:14:03,800 --> 00:14:08,160 Speaker 1: actually I never I don't really ascribe to that anymore. Um. 258 00:14:08,200 --> 00:14:10,320 Speaker 1: The customer is always right when they treat us with 259 00:14:10,360 --> 00:14:15,640 Speaker 1: the respect and we counter with professionalism and empathy and understanding. Uh. 260 00:14:15,679 --> 00:14:18,880 Speaker 1: And we provide good product um. And we do a 261 00:14:18,880 --> 00:14:21,960 Speaker 1: good job and it's efficient and timely. Apart from that, 262 00:14:22,320 --> 00:14:24,520 Speaker 1: if the customer has to complain about that, that's you 263 00:14:24,560 --> 00:14:29,760 Speaker 1: know that, so we you know. So, I guess I'm 264 00:14:29,800 --> 00:14:33,480 Speaker 1: just saying it's the customers got some responsibility in this 265 00:14:33,560 --> 00:14:36,680 Speaker 1: relationship too. Sure, the customer is always right and so 266 00:14:36,840 --> 00:14:42,360 Speaker 1: they're clearly absolutely wrong. Right. Yeah, Hey, guys, we're gonna 267 00:14:42,360 --> 00:14:44,760 Speaker 1: pause for just a moment here and check out a 268 00:14:44,760 --> 00:14:53,320 Speaker 1: word from our sponsor. But we'll be right back, and 269 00:14:53,400 --> 00:14:56,840 Speaker 1: we're back, let's keep talking with Hugh Atchison and Richard Blaze. 270 00:14:57,320 --> 00:15:00,240 Speaker 1: All right, I want to jump to something that all 271 00:15:00,280 --> 00:15:03,400 Speaker 1: of us have been dealing with our whole lives as 272 00:15:03,400 --> 00:15:05,920 Speaker 1: soon as you hit I guess what you would consider 273 00:15:05,960 --> 00:15:08,960 Speaker 1: the adulthood marker where you can go out to a 274 00:15:09,000 --> 00:15:11,880 Speaker 1: grocery store and gather all of the things that you 275 00:15:12,040 --> 00:15:15,000 Speaker 1: or your family needs, uh to you know, survive for 276 00:15:15,040 --> 00:15:18,720 Speaker 1: a certain amount of time. You guys, as chefs and restaurateurs, 277 00:15:19,080 --> 00:15:23,000 Speaker 1: I'm assuming, have spent a lot of time at grocery stores. 278 00:15:23,120 --> 00:15:25,400 Speaker 1: I I know for sure, Richard, you've been at Whole 279 00:15:25,400 --> 00:15:29,120 Speaker 1: Foods a whole lot just from the top chef episodes. Uh. 280 00:15:29,200 --> 00:15:33,200 Speaker 1: But uh, there's you know, when when we as an 281 00:15:33,240 --> 00:15:37,520 Speaker 1: individual are going into a place to buy procure food 282 00:15:37,840 --> 00:15:39,920 Speaker 1: that we are going to cook the way you guys 283 00:15:39,960 --> 00:15:43,040 Speaker 1: would in a restaurant. What do we need to know 284 00:15:43,800 --> 00:15:47,160 Speaker 1: about where we go? What strategies we use to like 285 00:15:47,440 --> 00:15:51,480 Speaker 1: do the best for ourselves for a nutrition, for our economics? 286 00:15:51,480 --> 00:15:54,200 Speaker 1: Like how do you make those decisions? And what should 287 00:15:54,240 --> 00:15:56,400 Speaker 1: we do well? I think a lot of those decisions. 288 00:15:56,440 --> 00:15:57,960 Speaker 1: And it's kind of a tricky question because I think 289 00:15:58,000 --> 00:16:00,240 Speaker 1: a lot of the decisions that a chef will ache 290 00:16:00,800 --> 00:16:03,680 Speaker 1: is dependent on this skill and the training that they have. 291 00:16:03,840 --> 00:16:07,840 Speaker 1: So I mean, I'll just throw one out there right 292 00:16:07,840 --> 00:16:11,160 Speaker 1: away that like, you know, not buying the most expensive 293 00:16:11,160 --> 00:16:14,880 Speaker 1: cut of meat or the most expensive fish because the 294 00:16:14,920 --> 00:16:18,640 Speaker 1: market has created or inflated that price. And you know, 295 00:16:18,760 --> 00:16:21,240 Speaker 1: a braised stew with a piece of meat and some 296 00:16:21,320 --> 00:16:23,880 Speaker 1: oxtails and bone marrow is probably going to be more 297 00:16:23,920 --> 00:16:26,080 Speaker 1: delicious and probably the type of food you're gonna get 298 00:16:26,320 --> 00:16:30,040 Speaker 1: at at a restaurant like Hours anyway. So um, one 299 00:16:30,080 --> 00:16:32,360 Speaker 1: would be it's dependent on the on the skill of 300 00:16:32,360 --> 00:16:34,440 Speaker 1: of the of the cook. So kind of tricky. So 301 00:16:34,600 --> 00:16:36,840 Speaker 1: you might say a little bit, don't buy into the 302 00:16:36,920 --> 00:16:41,160 Speaker 1: hype necessarily of even a place like Whole Foods, where 303 00:16:41,440 --> 00:16:43,840 Speaker 1: you know, all of those super pricey cuts of meat 304 00:16:43,840 --> 00:16:47,000 Speaker 1: are available, and maybe there's a little bit of marketing 305 00:16:47,080 --> 00:16:49,160 Speaker 1: behind this notion that oh, we can be just like 306 00:16:49,280 --> 00:16:52,920 Speaker 1: pro chefs by buying this really expensive stuff. Uh and 307 00:16:52,920 --> 00:16:55,840 Speaker 1: and and really what's most important is maybe educating yourself 308 00:16:56,040 --> 00:16:59,520 Speaker 1: and upping your basic skill set in the kitchen rather 309 00:16:59,560 --> 00:17:03,800 Speaker 1: than leaning on buying expensive ingredients, right, yeah, and I 310 00:17:03,800 --> 00:17:05,879 Speaker 1: would I would say, well, first of all, um, you know, 311 00:17:06,000 --> 00:17:09,200 Speaker 1: the hype has sustained my career, so let's be careful 312 00:17:09,240 --> 00:17:13,159 Speaker 1: what we say. But I will say that like one 313 00:17:13,200 --> 00:17:15,880 Speaker 1: of the things that has been fun and I used 314 00:17:15,880 --> 00:17:19,760 Speaker 1: that word very carefully during this quarantine has been cooking 315 00:17:19,800 --> 00:17:22,359 Speaker 1: at home. And you know, I hate to use the 316 00:17:22,640 --> 00:17:25,919 Speaker 1: top chef word, but doing the Quickfire challenge where you know, 317 00:17:26,040 --> 00:17:29,280 Speaker 1: I found a package of Sanka behind my dog food 318 00:17:29,280 --> 00:17:31,560 Speaker 1: been the other day and I don't even know sanka 319 00:17:31,600 --> 00:17:34,639 Speaker 1: still made instant coffee and a can of tuna and 320 00:17:34,680 --> 00:17:37,320 Speaker 1: some white beans, and you know, and a piece of 321 00:17:37,359 --> 00:17:40,040 Speaker 1: celery that clearly should be in the compost bin. And 322 00:17:40,080 --> 00:17:41,639 Speaker 1: can I make a dish out of that? Can I 323 00:17:41,680 --> 00:17:44,679 Speaker 1: make it delicious? It's it's kind of been fun in 324 00:17:44,760 --> 00:17:47,480 Speaker 1: that sort of way, having to use all the ingredients 325 00:17:47,560 --> 00:17:50,679 Speaker 1: in your house or freezer or cupboard. And that's what 326 00:17:50,920 --> 00:17:54,000 Speaker 1: good chefs and great chefs like you do. Anyway, what 327 00:17:54,080 --> 00:17:58,560 Speaker 1: did you do with the Sanka? I love that because 328 00:17:58,600 --> 00:18:00,920 Speaker 1: that's a coffee connoisseur. I know, I know you enough. 329 00:18:01,400 --> 00:18:04,080 Speaker 1: My wife made the delaa is it delaanaga? The two 330 00:18:04,240 --> 00:18:07,159 Speaker 1: ingredient coffee and it kind of went viral. She's got 331 00:18:07,200 --> 00:18:11,280 Speaker 1: a hundred thousand views on this, you know, to ingredient coffee. 332 00:18:11,680 --> 00:18:13,440 Speaker 1: It was kind of kind of fun. I just want 333 00:18:13,440 --> 00:18:15,640 Speaker 1: to I want to say here, Uh, you don't think 334 00:18:15,680 --> 00:18:17,400 Speaker 1: I missed this because we are in a video call. 335 00:18:17,760 --> 00:18:20,880 Speaker 1: Uh you start, you've you've got a diagram, but yeah, 336 00:18:21,240 --> 00:18:23,960 Speaker 1: the only the only moron who brings a visual aid 337 00:18:23,960 --> 00:18:27,720 Speaker 1: to a podcast. But when you enter into a grocery store, 338 00:18:27,800 --> 00:18:32,520 Speaker 1: grocery stores are very scientifically uh and economically studied as 339 00:18:32,560 --> 00:18:35,320 Speaker 1: to what the layout is. Um, you know you're gonna 340 00:18:35,400 --> 00:18:38,199 Speaker 1: go in. You walk, walk past floral, the first thing 341 00:18:38,240 --> 00:18:40,879 Speaker 1: I want you to see, it's pretty whatever, and then 342 00:18:40,920 --> 00:18:43,480 Speaker 1: you go into produce. But the trick is you want 343 00:18:43,520 --> 00:18:46,200 Speaker 1: to stay on the exterior wall as pretty much as 344 00:18:46,240 --> 00:18:49,440 Speaker 1: you go around a grocery store. The inner aisles are 345 00:18:49,440 --> 00:18:52,000 Speaker 1: where the crap is. So if you can stay away 346 00:18:52,000 --> 00:18:55,879 Speaker 1: from that except for the little scouting supper missions and 347 00:18:55,920 --> 00:18:58,840 Speaker 1: to go get your olive oil and whatever in your flower, 348 00:18:59,359 --> 00:19:02,359 Speaker 1: then you're gonna avoid a lot of really what is 349 00:19:03,200 --> 00:19:07,639 Speaker 1: prepackaged and ingredients that you never should understand or probably 350 00:19:07,640 --> 00:19:10,880 Speaker 1: shouldn't be adjusting a ton of so stick to the exterior. 351 00:19:11,320 --> 00:19:13,719 Speaker 1: But also I think the cooking these days, and what 352 00:19:13,760 --> 00:19:17,240 Speaker 1: I want to you know, really impart to people often 353 00:19:17,359 --> 00:19:21,720 Speaker 1: is recipes are great. I love following a really good 354 00:19:21,760 --> 00:19:24,399 Speaker 1: recipe start to finish. But what you really need to 355 00:19:24,440 --> 00:19:29,040 Speaker 1: do to cook well is get is envision of lego set, 356 00:19:29,240 --> 00:19:33,119 Speaker 1: and you want twenty pieces. Each piece is a technique 357 00:19:33,680 --> 00:19:37,080 Speaker 1: and a skill in cooking. Then you can just assemble 358 00:19:37,160 --> 00:19:40,280 Speaker 1: them in totally different ways each time, so then you're 359 00:19:40,320 --> 00:19:44,480 Speaker 1: not held hostage to the snapper recipe where you can't 360 00:19:44,520 --> 00:19:47,920 Speaker 1: find snapper. The snappers thirty two a pound for fill 361 00:19:47,960 --> 00:19:50,639 Speaker 1: a at Whole Foods, and you can adjust to that 362 00:19:50,720 --> 00:19:53,879 Speaker 1: and use something else, because really what technique you need 363 00:19:53,920 --> 00:19:55,760 Speaker 1: to know in that case is how do I properly 364 00:19:55,760 --> 00:19:58,800 Speaker 1: see your fish? And so we just need to teach 365 00:19:58,840 --> 00:20:01,399 Speaker 1: America those based sicks again so they can all have 366 00:20:01,440 --> 00:20:03,400 Speaker 1: their legos at Richard and I just have a lot 367 00:20:03,440 --> 00:20:06,480 Speaker 1: more lego pieces than most people do. It's not that 368 00:20:06,840 --> 00:20:09,200 Speaker 1: you know, and we can cobble them together in in 369 00:20:09,640 --> 00:20:11,679 Speaker 1: different ways, and we look upon things in a very 370 00:20:11,680 --> 00:20:14,520 Speaker 1: different ways sometimes in food, and that's the exciting part 371 00:20:14,600 --> 00:20:17,840 Speaker 1: about food. But buying from scratch is kind of key. 372 00:20:17,920 --> 00:20:20,200 Speaker 1: I mean to me, the fact that it's it's very 373 00:20:20,280 --> 00:20:24,639 Speaker 1: heartwarming to see the dried bean shelf totally empty, because 374 00:20:24,680 --> 00:20:30,200 Speaker 1: I'm like, wow, America actually knows how to cook beans. Um. So, 375 00:20:30,720 --> 00:20:32,320 Speaker 1: you know, I was talking to Hoste Andreas the other 376 00:20:32,400 --> 00:20:35,960 Speaker 1: day and uh, he was like, you know, in the crisis, 377 00:20:36,200 --> 00:20:38,520 Speaker 1: I go down to Italy, I give the woman a 378 00:20:38,520 --> 00:20:40,639 Speaker 1: tin pound bag of lintels and a hammock and she 379 00:20:40,800 --> 00:20:43,320 Speaker 1: makes food. And he was like, here, you know, they 380 00:20:43,359 --> 00:20:45,920 Speaker 1: don't do that. And he's got a point, but I 381 00:20:45,920 --> 00:20:50,080 Speaker 1: think we're we're beating that a little bit right now. Um. 382 00:20:50,160 --> 00:20:53,720 Speaker 1: So it's kind of exciting to see that. And you know, 383 00:20:53,760 --> 00:20:55,760 Speaker 1: I still want people to come to restaurants. It's kind 384 00:20:55,760 --> 00:20:58,840 Speaker 1: of how Richard and I pay our mortgages. But you know, 385 00:20:58,920 --> 00:21:00,880 Speaker 1: it's it's good that people are learning how to cook 386 00:21:00,880 --> 00:21:03,240 Speaker 1: from scratch again. Yeah. One of the one of the 387 00:21:03,359 --> 00:21:06,399 Speaker 1: amazing things has been to just build on that is 388 00:21:06,520 --> 00:21:10,800 Speaker 1: the absence of flower in every single market, Like I 389 00:21:10,840 --> 00:21:14,480 Speaker 1: mean even in my household. Yeah, I'm gluten free in 390 00:21:14,680 --> 00:21:19,200 Speaker 1: soul quarantine and then all rules are gone and I'm 391 00:21:19,240 --> 00:21:22,080 Speaker 1: We're baking homemade sour dough there's no flower, there's no 392 00:21:22,200 --> 00:21:25,639 Speaker 1: yeast in the stores, and everyone is, you know, home baking. 393 00:21:25,720 --> 00:21:28,080 Speaker 1: So what I mean people are not gluten free anymore. 394 00:21:28,080 --> 00:21:31,080 Speaker 1: I know that some people are, of course, but California isn't. 395 00:21:32,040 --> 00:21:35,040 Speaker 1: Some people really do have allergies, but the people who 396 00:21:35,160 --> 00:21:38,680 Speaker 1: claimed f allergies no longer have allergies. There's going there'll 397 00:21:38,680 --> 00:21:40,680 Speaker 1: be an email coming about that. So that's in the 398 00:21:40,760 --> 00:21:45,159 Speaker 1: episode of its own. Um, So really quickly, can you 399 00:21:45,840 --> 00:21:48,679 Speaker 1: tell us how you start with sour do? I know 400 00:21:48,720 --> 00:21:50,879 Speaker 1: it requires a mother, how do you actually get your 401 00:21:50,880 --> 00:21:52,760 Speaker 1: hands on a mother and like start the sour do 402 00:21:52,840 --> 00:21:55,400 Speaker 1: and making process. I mean there's a couple of recipes. 403 00:21:55,560 --> 00:21:59,280 Speaker 1: At its essence, it's flour and water corrects you Yep, 404 00:22:00,080 --> 00:22:03,520 Speaker 1: Basically it's grabbing wild yeasts out of the air. So 405 00:22:03,960 --> 00:22:07,560 Speaker 1: mother is more a kinship with vinegar and said about 406 00:22:07,720 --> 00:22:11,600 Speaker 1: the silis and or scoobies. Um, this would be referred 407 00:22:11,600 --> 00:22:14,399 Speaker 1: to as a starter. Um. So once the starter is 408 00:22:14,400 --> 00:22:16,479 Speaker 1: activated and has grabbed yeast from the air, it's going 409 00:22:16,560 --> 00:22:19,880 Speaker 1: to grow and expand and at that point it needs 410 00:22:19,920 --> 00:22:22,840 Speaker 1: to be fed. So it's feeding off of the flower 411 00:22:22,920 --> 00:22:25,920 Speaker 1: and small additions that you're adding to it. Every day. 412 00:22:26,040 --> 00:22:28,240 Speaker 1: So if you can get your hands on some flour, 413 00:22:29,040 --> 00:22:31,600 Speaker 1: you can probably make some sour dough. Yeah. Yeast is 414 00:22:31,720 --> 00:22:34,760 Speaker 1: running through the air everywhere as we talk. Some people 415 00:22:34,800 --> 00:22:38,800 Speaker 1: are eastier than others. You can smell it from them. 416 00:22:38,840 --> 00:22:43,080 Speaker 1: That's That's gonna be my my out of context quote 417 00:22:43,359 --> 00:22:47,040 Speaker 1: for this episode when when they say Jesus has risen, 418 00:22:47,080 --> 00:22:51,320 Speaker 1: they he's actually just really easty. There we go. I 419 00:22:51,400 --> 00:22:53,719 Speaker 1: do have a question to follow up with this. I 420 00:22:53,760 --> 00:22:56,880 Speaker 1: love that we hit on home cooking because there is 421 00:22:56,960 --> 00:22:59,680 Speaker 1: a bit of a well, there's definitely resurgence, but dare 422 00:22:59,720 --> 00:23:02,560 Speaker 1: I say it's getting close to like a renaissance. And 423 00:23:02,600 --> 00:23:04,879 Speaker 1: there are a lot of people who would you know, 424 00:23:05,080 --> 00:23:08,560 Speaker 1: ordinarily describe themselves as incapable of boiling water, who have 425 00:23:08,680 --> 00:23:12,480 Speaker 1: now like gone into their storage or wherever they kept 426 00:23:12,720 --> 00:23:15,159 Speaker 1: all the all the kitchen stuff they got for their wedding, 427 00:23:15,280 --> 00:23:18,160 Speaker 1: you know, decades ago, and they're breaking it out and 428 00:23:18,200 --> 00:23:20,800 Speaker 1: they're you know, getting those cookbooks they always told themselves 429 00:23:20,840 --> 00:23:23,400 Speaker 1: they were going to read and and they're actually working 430 00:23:23,920 --> 00:23:27,400 Speaker 1: on this stuff. Um to me, that seems pretty inspiring. 431 00:23:27,400 --> 00:23:30,359 Speaker 1: There's a lot of mcgeiver inventiveness to it as well. 432 00:23:30,760 --> 00:23:34,919 Speaker 1: But I was wondering what are some of the things, 433 00:23:34,960 --> 00:23:37,920 Speaker 1: like when you guys as professionals, are seeing people try 434 00:23:38,000 --> 00:23:40,720 Speaker 1: their hand at cooking at home, what what are some 435 00:23:40,800 --> 00:23:43,560 Speaker 1: of the things that you think like they need to know. 436 00:23:43,760 --> 00:23:46,639 Speaker 1: I'm I'm picturing, you know, I'm picturing like you guys 437 00:23:46,880 --> 00:23:49,840 Speaker 1: having a camera and someone's kitchen and and being like, 438 00:23:50,000 --> 00:23:52,679 Speaker 1: oh my god, dude, what are you doing? Are there 439 00:23:52,720 --> 00:23:54,840 Speaker 1: any things like that in general you think could help 440 00:23:54,840 --> 00:23:57,280 Speaker 1: people cooking at home. I mean, I guess I can 441 00:23:57,320 --> 00:23:59,679 Speaker 1: just we can start rattling off a few. I mean, 442 00:23:59,720 --> 00:24:03,399 Speaker 1: I just did a video making hash browns at home, 443 00:24:04,240 --> 00:24:08,560 Speaker 1: and it was it's just potatoes and salt and some 444 00:24:08,960 --> 00:24:12,720 Speaker 1: oil and a hot, hot pan. And there was no 445 00:24:12,800 --> 00:24:15,160 Speaker 1: trick to it. It wasn't a fancy recipe like you saying, 446 00:24:15,160 --> 00:24:17,280 Speaker 1: it's more of a technique. It's not a recipe. And 447 00:24:17,440 --> 00:24:19,920 Speaker 1: people were trying it at home, and you know, d 448 00:24:20,080 --> 00:24:23,120 Speaker 1: m ing me about that the pan wasn't working, and 449 00:24:23,119 --> 00:24:25,520 Speaker 1: and really it was, it's not the pan. It's it's 450 00:24:25,560 --> 00:24:30,399 Speaker 1: it's not the wand it's the magician and it is, 451 00:24:30,640 --> 00:24:33,320 Speaker 1: you know, just something like letting the pot, letting the pan, 452 00:24:33,520 --> 00:24:36,600 Speaker 1: letting the oil get hot enough so that whatever you're cooking, 453 00:24:36,680 --> 00:24:39,640 Speaker 1: it doesn't stick to the pan. It's just the type 454 00:24:39,640 --> 00:24:41,280 Speaker 1: of thing. Then when you're at home and there's a 455 00:24:41,320 --> 00:24:44,400 Speaker 1: pan smoking and you're about to set off your uh 456 00:24:44,440 --> 00:24:47,879 Speaker 1: you know, your your fire alarm, that people freak out 457 00:24:47,920 --> 00:24:49,720 Speaker 1: a little bit. Whereas when you have the experience of 458 00:24:49,760 --> 00:24:52,919 Speaker 1: cooking professionally, you know, uh the smoking point of a 459 00:24:52,920 --> 00:24:55,359 Speaker 1: certain oil and and that you have, you know that 460 00:24:55,400 --> 00:24:58,240 Speaker 1: the pan is gonna be okay. Um. So little things 461 00:24:58,240 --> 00:25:00,400 Speaker 1: like that where it's more Again, everyone thinks they need 462 00:25:00,440 --> 00:25:02,760 Speaker 1: the tool, especially for me being sort of known as 463 00:25:03,200 --> 00:25:05,639 Speaker 1: a gadget guy. Guess what I haven't done in the 464 00:25:05,720 --> 00:25:08,640 Speaker 1: last thirty days. I haven't cooked suvied. I haven't used 465 00:25:08,640 --> 00:25:11,760 Speaker 1: any liquid nitrogen yet. And if it, if I do, 466 00:25:11,920 --> 00:25:13,840 Speaker 1: it will be for the zombies. It won't be an 467 00:25:13,920 --> 00:25:16,520 Speaker 1: ingredient in a recipe. It will be to disintegrate all 468 00:25:16,520 --> 00:25:18,840 Speaker 1: the zombies. Uh. So, I think some of it is 469 00:25:18,880 --> 00:25:21,679 Speaker 1: just experience, But now people are getting that experience and 470 00:25:21,720 --> 00:25:24,360 Speaker 1: I'll send it over to you, Hugh. Yeah, I mean 471 00:25:24,359 --> 00:25:30,240 Speaker 1: I think that people are they're coming. America's is really 472 00:25:30,280 --> 00:25:33,760 Speaker 1: intrigued with food right now. They're trying. I call it 473 00:25:33,760 --> 00:25:39,080 Speaker 1: it's the rise of the Alison Roman Empire. And I 474 00:25:39,200 --> 00:25:42,960 Speaker 1: think that it's good, But I mean, Americans are still 475 00:25:43,000 --> 00:25:45,120 Speaker 1: more ons when it comes to food. I remember when 476 00:25:45,119 --> 00:25:47,600 Speaker 1: I published my first book, I did a like a 477 00:25:47,720 --> 00:25:50,919 Speaker 1: pair upside down cake and so it colls for like 478 00:25:50,960 --> 00:25:53,840 Speaker 1: four eggs in the batter, and I remember having somebody 479 00:25:53,920 --> 00:25:56,560 Speaker 1: like hand write me a postcard saying it was good, 480 00:25:56,960 --> 00:25:59,120 Speaker 1: but the egg shells were a little weird. To get 481 00:25:59,119 --> 00:26:08,280 Speaker 1: around what I mean, like people like it's like this 482 00:26:08,320 --> 00:26:09,879 Speaker 1: is why, this is why it's so important to have 483 00:26:10,000 --> 00:26:14,800 Speaker 1: magicians like you guys amongst us who can provide I 484 00:26:14,800 --> 00:26:20,480 Speaker 1: don't think that's a magician. But I guess what I 485 00:26:20,480 --> 00:26:23,760 Speaker 1: mean is I think you know, no matter how difficult 486 00:26:23,800 --> 00:26:26,840 Speaker 1: our situation that you guys are going through, that the 487 00:26:26,880 --> 00:26:29,399 Speaker 1: restaurant industry is going through, in the hospitality industry in 488 00:26:29,440 --> 00:26:31,920 Speaker 1: general is going through, I don't think we're ever gonna 489 00:26:32,000 --> 00:26:36,239 Speaker 1: lose that need for for people with your skills. And 490 00:26:36,359 --> 00:26:39,080 Speaker 1: I guess I was listening to an episode of The 491 00:26:39,080 --> 00:26:42,600 Speaker 1: Passenger Hugh where you were talking with Chris Wilkins of 492 00:26:42,680 --> 00:26:46,920 Speaker 1: Root Baking Company here in Atlanta, and my goodness, dude, 493 00:26:47,000 --> 00:26:49,800 Speaker 1: I mean the reality of our situation that you laid 494 00:26:49,800 --> 00:26:54,119 Speaker 1: out with him was um, heart wrenching just from somebody 495 00:26:54,119 --> 00:26:57,960 Speaker 1: who loves food and has enough means to every once 496 00:26:57,960 --> 00:27:00,679 Speaker 1: in a while eat at a restaurant at of the 497 00:27:00,720 --> 00:27:03,440 Speaker 1: caliber that you guys, you know, the food that you 498 00:27:03,480 --> 00:27:07,320 Speaker 1: guys create. Um, I guess what I'm I'm what I'm 499 00:27:07,359 --> 00:27:10,680 Speaker 1: trying to understand is do you think there's a version 500 00:27:10,800 --> 00:27:13,560 Speaker 1: of this the way it plays out, that innovation plays 501 00:27:13,600 --> 00:27:17,399 Speaker 1: a huge role for people like you to still be 502 00:27:17,480 --> 00:27:21,000 Speaker 1: able to get food to consumers and make a living 503 00:27:21,520 --> 00:27:25,760 Speaker 1: in just maybe a different way. Yeah, I mean there is, 504 00:27:25,920 --> 00:27:30,600 Speaker 1: But I worry that that is so shallow and basic 505 00:27:30,640 --> 00:27:34,320 Speaker 1: and and it loses some core aspect to what I 506 00:27:34,359 --> 00:27:39,560 Speaker 1: think is most important about true restaurants, which is hospitality. 507 00:27:39,600 --> 00:27:42,439 Speaker 1: I mean, but we saw this coming before this. I mean, 508 00:27:42,600 --> 00:27:44,920 Speaker 1: Richard can attest to this too. I Mean, they're their 509 00:27:44,960 --> 00:27:47,320 Speaker 1: flaws in the logic of fine dining and what we 510 00:27:47,400 --> 00:27:49,399 Speaker 1: do every day is and we see it on the 511 00:27:49,400 --> 00:27:53,119 Speaker 1: bottom line, and and that's been you know, when we 512 00:27:53,160 --> 00:27:57,720 Speaker 1: see the sweet greenification of America. Um, it's kind of 513 00:27:57,840 --> 00:28:00,440 Speaker 1: terrifying to a lot of us. As Chef says to 514 00:28:00,720 --> 00:28:03,159 Speaker 1: is is that really where we're moving towards? Because I 515 00:28:03,160 --> 00:28:05,800 Speaker 1: don't want to go there. It just really quickly In 516 00:28:05,800 --> 00:28:07,760 Speaker 1: case anyone doesn't know, you're talking about Sweet Green is 517 00:28:07,840 --> 00:28:11,439 Speaker 1: like a kind of like sort of Chipotle health food 518 00:28:11,560 --> 00:28:13,960 Speaker 1: kind of chain that's like in California, right, is that 519 00:28:14,000 --> 00:28:16,840 Speaker 1: we're referring to. Yeah, and I'm I'm they started in 520 00:28:16,840 --> 00:28:19,239 Speaker 1: Philadelphia and the gunned everywhere now. But and I'm not 521 00:28:19,359 --> 00:28:21,520 Speaker 1: dissing them. I think they provide a good service and 522 00:28:21,560 --> 00:28:23,520 Speaker 1: it's a good product in the in the end, it's 523 00:28:23,560 --> 00:28:27,000 Speaker 1: just what it lacks for me is service. Um It. 524 00:28:27,280 --> 00:28:30,639 Speaker 1: It lacks the idea of a chef coming up with 525 00:28:30,680 --> 00:28:34,639 Speaker 1: an inspired dish and nailing it and you know, really 526 00:28:34,680 --> 00:28:37,800 Speaker 1: impressing that way. So we can come up with a 527 00:28:37,800 --> 00:28:40,280 Speaker 1: lot of different ways to do really great to go 528 00:28:40,440 --> 00:28:43,480 Speaker 1: food and stuff like that, as you know, giving people 529 00:28:43,480 --> 00:28:45,920 Speaker 1: options of restaurant caliber meals to have in their home. 530 00:28:47,960 --> 00:28:50,680 Speaker 1: It's I just don't want that to be everything we 531 00:28:50,880 --> 00:28:55,280 Speaker 1: do anymore. Um But I'm also terrified that American consumers 532 00:28:55,280 --> 00:28:57,000 Speaker 1: are not going to want to come and gather around 533 00:28:57,000 --> 00:29:00,560 Speaker 1: the bar. Yeah, I mean it kind of uh has 534 00:29:00,600 --> 00:29:03,920 Speaker 1: created I think the big the big issue is that 535 00:29:04,120 --> 00:29:08,200 Speaker 1: you know, one the restaurants and food everyone everyone's a 536 00:29:08,200 --> 00:29:10,640 Speaker 1: consumer of food, right, so that that's the beauty of 537 00:29:10,680 --> 00:29:14,800 Speaker 1: the business. Um. And what we're finding right now is 538 00:29:14,880 --> 00:29:17,200 Speaker 1: the the ultimate issue is that it's it's it's one 539 00:29:17,280 --> 00:29:20,960 Speaker 1: business that can't go one percent digital, right, it can't 540 00:29:20,960 --> 00:29:23,840 Speaker 1: go one online. You physically need to have something in 541 00:29:23,840 --> 00:29:26,920 Speaker 1: front of you need to put it in your body. Um. So, 542 00:29:27,080 --> 00:29:29,800 Speaker 1: I mean I think that's the massive challenge. But what 543 00:29:29,880 --> 00:29:32,200 Speaker 1: you was saying already already is like this has already 544 00:29:32,200 --> 00:29:35,120 Speaker 1: been happening third party delivery services for some of my 545 00:29:35,160 --> 00:29:40,360 Speaker 1: places where you know, thirty of specific locations business already. 546 00:29:40,440 --> 00:29:43,800 Speaker 1: So in one way, we've seen this coming, you know, 547 00:29:44,240 --> 00:29:47,800 Speaker 1: third party delivery, pick up to go uh fast, casual 548 00:29:47,920 --> 00:29:51,360 Speaker 1: food and quite honestly, through the last you know, you know, 549 00:29:51,600 --> 00:29:56,560 Speaker 1: horrendous moments. You know, after nine eleven, people had to adapt. 550 00:29:56,840 --> 00:29:59,360 Speaker 1: Fine dining took a massive hit two thousand and eight. 551 00:29:59,400 --> 00:30:03,239 Speaker 1: I think that's when the single subject um, you know, 552 00:30:03,360 --> 00:30:06,400 Speaker 1: restaurant was was sort of born after that. So I 553 00:30:06,400 --> 00:30:09,000 Speaker 1: think this is going to create something. I'm kind of excited, 554 00:30:09,000 --> 00:30:11,120 Speaker 1: although it's going to be a challenge. What I agree 555 00:30:11,120 --> 00:30:13,440 Speaker 1: with you is I'm kind of excited for at least 556 00:30:13,480 --> 00:30:16,520 Speaker 1: the challenge of you know, can you create some sort 557 00:30:16,560 --> 00:30:20,560 Speaker 1: of restaurant experience perhaps at home and you know it's 558 00:30:20,600 --> 00:30:23,400 Speaker 1: never going to be the same. Um, But the challenge 559 00:30:23,440 --> 00:30:28,640 Speaker 1: itself I find somewhat um inspiring just kind of dawned 560 00:30:28,640 --> 00:30:32,320 Speaker 1: on me. It's like some of those meal prep services 561 00:30:32,400 --> 00:30:35,840 Speaker 1: like Blue Apron, which you know, I think is a 562 00:30:36,480 --> 00:30:40,720 Speaker 1: if it interesting idea, It's like, hey, watch out, watch 563 00:30:40,720 --> 00:30:44,800 Speaker 1: out their sponsor. To the point of what I was 564 00:30:44,840 --> 00:30:47,520 Speaker 1: saying earlier about not buying the hype and then don't 565 00:30:47,520 --> 00:30:49,680 Speaker 1: want to put any of you guys, is a livelihood 566 00:30:49,680 --> 00:30:51,520 Speaker 1: at risk. It's to hilarious that Blue Apron and all 567 00:30:51,560 --> 00:30:54,440 Speaker 1: those meal prep service sponsor literally every podcast I know, 568 00:30:54,800 --> 00:30:58,000 Speaker 1: I know, but let it, let it fire. I want 569 00:30:58,000 --> 00:30:59,880 Speaker 1: to hear what. I want to know where you're coming from. 570 00:31:00,000 --> 00:31:03,920 Speaker 1: I think Blue Apron and groups like that we're becoming untenable. 571 00:31:04,040 --> 00:31:07,080 Speaker 1: Uh before this, Now that you know, they're probably the 572 00:31:07,080 --> 00:31:13,240 Speaker 1: happiest companies in the pandemic economy other than three m zoom. Um. 573 00:31:13,280 --> 00:31:17,320 Speaker 1: So it's it's it's interesting to see how long that's 574 00:31:17,360 --> 00:31:21,800 Speaker 1: gonna last. Um Yeah, I don't know, I mean, what 575 00:31:21,800 --> 00:31:27,120 Speaker 1: what is this is going to completely change our industry? Um? 576 00:31:27,160 --> 00:31:29,520 Speaker 1: And I mean, well, I'll come back. I mean we'll 577 00:31:29,600 --> 00:31:33,040 Speaker 1: we'll be okay. I'm not worried about reopening. I'm worried 578 00:31:33,040 --> 00:31:36,880 Speaker 1: about six months after reopening, when the landlords still trying 579 00:31:36,920 --> 00:31:39,320 Speaker 1: to lean on me because he wants to do a 580 00:31:39,400 --> 00:31:43,240 Speaker 1: slight uptick and rent and I'm like, dude, we're doing 581 00:31:43,400 --> 00:31:45,760 Speaker 1: six of what we did last year. You can't raise 582 00:31:45,840 --> 00:31:48,600 Speaker 1: the round on me because there's nobody who's gonna open 583 00:31:48,640 --> 00:31:51,600 Speaker 1: up a restaurant here. Um. So you know, I think 584 00:31:51,600 --> 00:31:56,400 Speaker 1: we are empowered right now. UM, because you know what 585 00:31:56,440 --> 00:31:59,160 Speaker 1: I used to hate when bosses would ever say this 586 00:31:59,240 --> 00:32:03,480 Speaker 1: to me is became true, which is, um, I you know, 587 00:32:05,080 --> 00:32:09,280 Speaker 1: landlords need me right now. They need me, so they 588 00:32:09,320 --> 00:32:13,880 Speaker 1: have to make me happier. That's really important. UM. But 589 00:32:13,920 --> 00:32:16,120 Speaker 1: it used to be like like bad boss as well, 590 00:32:16,880 --> 00:32:19,920 Speaker 1: there's ten other people behind you for the job. It's like, well, 591 00:32:19,960 --> 00:32:22,960 Speaker 1: that's actually gonna be true right now. No, it's really true. 592 00:32:23,000 --> 00:32:26,480 Speaker 1: Actually heard an interview on NPR today about um, a 593 00:32:26,520 --> 00:32:30,680 Speaker 1: property owner, commercial real estate owner whose tenants who are 594 00:32:30,720 --> 00:32:33,320 Speaker 1: business owners are not able to pay rent right now, 595 00:32:33,560 --> 00:32:35,960 Speaker 1: and he's like, Okay, that's that's how it's gonna be. 596 00:32:36,080 --> 00:32:37,640 Speaker 1: I get it. I support you. I'm not going to 597 00:32:37,720 --> 00:32:39,800 Speaker 1: collect rent this month. But then he in turn went 598 00:32:39,840 --> 00:32:42,920 Speaker 1: to his bank and the bank isn't giving him a break. 599 00:32:43,160 --> 00:32:45,800 Speaker 1: You know, the bank isn't passing on that too. I'm 600 00:32:45,840 --> 00:32:49,320 Speaker 1: I'm not it's it's a it's it's everyone's getting hit. 601 00:32:49,360 --> 00:32:51,960 Speaker 1: But it's fascinating to see how this is going to 602 00:32:51,960 --> 00:32:54,040 Speaker 1: play out because eventually the banks are going to have 603 00:32:54,120 --> 00:32:57,680 Speaker 1: to play nice. It's just inevitable. Like ill, what's what's 604 00:32:57,720 --> 00:33:00,720 Speaker 1: the alternative? I don't understand. You know, if future where 605 00:33:00,760 --> 00:33:04,640 Speaker 1: the bank's hardline everybody and close every thing down, you know, 606 00:33:05,320 --> 00:33:08,400 Speaker 1: the world. Maybe maybe I'm being naive. I'm interested as 607 00:33:08,440 --> 00:33:11,200 Speaker 1: business owners, what you guys think about how that aspect 608 00:33:11,200 --> 00:33:14,280 Speaker 1: plays out? Well, I mean that aspect is really interesting. 609 00:33:14,960 --> 00:33:18,160 Speaker 1: I'm glad you're speaking as a lobbyist for developers and 610 00:33:18,320 --> 00:33:22,160 Speaker 1: landlords of the world. That's me. You have to realize that, 611 00:33:22,240 --> 00:33:27,560 Speaker 1: like our our bottom line on profitability UH is a 612 00:33:27,760 --> 00:33:32,160 Speaker 1: lot lower than landlords and developers. Um. So there, I 613 00:33:32,240 --> 00:33:34,360 Speaker 1: just think there's this needs to be a give and take. 614 00:33:34,720 --> 00:33:38,239 Speaker 1: Um We've filled their coffers, We've filled their buildings with 615 00:33:38,360 --> 00:33:43,120 Speaker 1: aspiring businesses that employ people and do well. You know 616 00:33:44,040 --> 00:33:47,360 Speaker 1: they need us and now more than ever, and I 617 00:33:47,400 --> 00:33:50,120 Speaker 1: think that they have to pony up and be willing. 618 00:33:50,560 --> 00:33:52,280 Speaker 1: I'm gonna lose some skin in this. I want to 619 00:33:52,280 --> 00:33:54,560 Speaker 1: see them lose some skin and then I hope but 620 00:33:54,640 --> 00:33:57,160 Speaker 1: I didn't misrepresent That's That's really what my point was 621 00:33:57,480 --> 00:33:59,560 Speaker 1: is that eventually even the banks are going to have 622 00:33:59,640 --> 00:34:01,960 Speaker 1: to lose some skin. Everyone's gonna have to kind of 623 00:34:02,120 --> 00:34:05,080 Speaker 1: get on board with this chain of events. You know, 624 00:34:05,200 --> 00:34:08,360 Speaker 1: the banks can't hardline everybody, the real the property owners 625 00:34:08,360 --> 00:34:11,840 Speaker 1: can't hardline everybody. Eventually, everybody in this chain has to 626 00:34:11,920 --> 00:34:14,560 Speaker 1: kind of be like, Okay, we're in this together. How 627 00:34:14,560 --> 00:34:16,520 Speaker 1: can we kind of prop each other up and and 628 00:34:16,560 --> 00:34:18,920 Speaker 1: help each other out. I think the one really good 629 00:34:18,960 --> 00:34:22,320 Speaker 1: thing we've talked about before on on an episode here, 630 00:34:22,360 --> 00:34:25,359 Speaker 1: the really good thing that we have here, I think 631 00:34:25,600 --> 00:34:27,600 Speaker 1: for humanity as a whole, is that we do have 632 00:34:27,719 --> 00:34:30,920 Speaker 1: a you know, in this scenario, a common enemy that 633 00:34:31,000 --> 00:34:33,600 Speaker 1: happens to be a microbe you know, or you know, 634 00:34:33,680 --> 00:34:37,600 Speaker 1: a a a thing that is smaller than you would 635 00:34:37,600 --> 00:34:40,200 Speaker 1: be able to see with a microscope, and it's affecting 636 00:34:40,239 --> 00:34:42,640 Speaker 1: all of us, and it does feel like the only 637 00:34:42,640 --> 00:34:45,360 Speaker 1: way out of all of This is a tremendous amount 638 00:34:45,400 --> 00:34:49,720 Speaker 1: of empathy, which I think we, you know, as a world, 639 00:34:49,800 --> 00:34:53,319 Speaker 1: as a species, we could certainly use a ton more of. 640 00:34:53,640 --> 00:34:57,680 Speaker 1: And this is actually a way to hopefully foster more 641 00:34:57,719 --> 00:34:59,680 Speaker 1: of that. And if you know, and if we can 642 00:34:59,760 --> 00:35:02,520 Speaker 1: as you that, then we won't have a major problem 643 00:35:02,520 --> 00:35:07,000 Speaker 1: with the banks because they're compounding interest anyway, so we'll 644 00:35:07,040 --> 00:35:15,200 Speaker 1: be okay. Maybe Now the great part I wish this 645 00:35:15,239 --> 00:35:18,120 Speaker 1: was I wish this was a visual podcast because that 646 00:35:18,200 --> 00:35:22,799 Speaker 1: was that was a fantastic but thank you for that 647 00:35:22,920 --> 00:35:28,000 Speaker 1: Kumbaya moment. Um. I I yeah, we do. We do 648 00:35:28,040 --> 00:35:30,880 Speaker 1: have a common enemy in this, in this in COVID 649 00:35:31,000 --> 00:35:34,399 Speaker 1: and uh, we have a common enemy, um at least 650 00:35:34,440 --> 00:35:38,400 Speaker 1: fifty four percent of US and the black luster president 651 00:35:38,400 --> 00:35:41,719 Speaker 1: of the United States. But um, I don't know. I mean, 652 00:35:41,880 --> 00:35:46,120 Speaker 1: I want to see empathy. I want to see compassion. 653 00:35:46,160 --> 00:35:49,280 Speaker 1: I want to see patients and people I don't always 654 00:35:49,320 --> 00:35:52,800 Speaker 1: see it. Um. I've seen some people angry driving around 655 00:35:52,840 --> 00:35:54,279 Speaker 1: and stuff like that, and I just want to be 656 00:35:54,320 --> 00:36:00,600 Speaker 1: like we mellow though out. Um they're driving around angry. Yeah, yeah, 657 00:36:00,960 --> 00:36:04,719 Speaker 1: I know you should be home. What are they doing inside? Idiots? 658 00:36:05,120 --> 00:36:07,640 Speaker 1: I've been driving around a lot because I've been doing 659 00:36:08,000 --> 00:36:11,440 Speaker 1: meals for World Central Kitchen every day. So I borrowed 660 00:36:11,440 --> 00:36:15,880 Speaker 1: a van and drive around to a needy organizations and 661 00:36:15,960 --> 00:36:17,799 Speaker 1: athens and drop off food. So I see a lot 662 00:36:17,800 --> 00:36:22,239 Speaker 1: of stuff going around. That's something that's key. Uh, And 663 00:36:22,360 --> 00:36:25,440 Speaker 1: I'm really glad we're getting to this part of of 664 00:36:25,520 --> 00:36:30,080 Speaker 1: the conversation because one thing that we've seen here in 665 00:36:30,080 --> 00:36:34,399 Speaker 1: the US and abroad has been uh. This this not 666 00:36:34,480 --> 00:36:37,520 Speaker 1: just like a repurposing from a business perspective in the 667 00:36:37,560 --> 00:36:42,680 Speaker 1: way we're talking about earlier, but a repurposing for community support. 668 00:36:42,920 --> 00:36:46,360 Speaker 1: Now to a degree, the stereotype about the American South 669 00:36:46,640 --> 00:36:49,399 Speaker 1: is very true. Horrible things will happen here, but you're 670 00:36:49,400 --> 00:36:52,040 Speaker 1: not gonna go hungry because everybody is always going to 671 00:36:52,120 --> 00:36:54,759 Speaker 1: be like trying to help you, like throw food at 672 00:36:54,800 --> 00:36:59,000 Speaker 1: you wherever you go. And And what what astounded me 673 00:36:59,239 --> 00:37:01,400 Speaker 1: recently here in the South, but in the rest of 674 00:37:01,400 --> 00:37:05,759 Speaker 1: the world as well, is seeing these these initiatives that 675 00:37:05,880 --> 00:37:10,239 Speaker 1: kind of grew organically but so quickly. Where where people are, 676 00:37:10,560 --> 00:37:13,000 Speaker 1: you know, doing what you're describing you, They're they're saying, 677 00:37:13,080 --> 00:37:16,560 Speaker 1: let's let's make sure that people who are elderly or 678 00:37:16,600 --> 00:37:21,439 Speaker 1: immuno compromised and can't get outside, have you know, if 679 00:37:21,480 --> 00:37:24,959 Speaker 1: not some sort of human interaction, they have something to eat. 680 00:37:25,160 --> 00:37:28,400 Speaker 1: And it made me, it made me think about how 681 00:37:28,480 --> 00:37:34,520 Speaker 1: intertwined food is, uh with community outreach. This sort of 682 00:37:34,600 --> 00:37:38,040 Speaker 1: to your point Richard where he said, you know everybody 683 00:37:38,160 --> 00:37:41,600 Speaker 1: is a consumer of this. Uh, what are some like 684 00:37:41,760 --> 00:37:45,399 Speaker 1: community outreach things that that you guys have seen that 685 00:37:46,520 --> 00:37:48,640 Speaker 1: you know that that I don't want to be to 686 00:37:48,840 --> 00:37:51,920 Speaker 1: like Pollyanna or optimistic or naive about it, but what 687 00:37:51,960 --> 00:37:54,880 Speaker 1: are some things that you've seen or you've participated in 688 00:37:55,200 --> 00:37:59,640 Speaker 1: that have inspired you in this current situation? Yeah, I 689 00:37:59,640 --> 00:38:02,759 Speaker 1: mean from yes, I mean, everything's been well documented, but 690 00:38:02,880 --> 00:38:07,719 Speaker 1: it's the um you know, feeding and cooking for restaurant 691 00:38:07,760 --> 00:38:12,120 Speaker 1: workers and employees. UM, you know, sending um you know 692 00:38:12,280 --> 00:38:16,160 Speaker 1: food you know, to hospitals to take care of healthcare workers. UM. 693 00:38:16,200 --> 00:38:19,040 Speaker 1: You know Hugh mentioned earlier jose Andres and you know, 694 00:38:19,239 --> 00:38:21,960 Speaker 1: um the support that I've even received on my platform 695 00:38:22,320 --> 00:38:25,680 Speaker 1: to get donations to World Central Kitchen. Um you know, 696 00:38:25,719 --> 00:38:28,640 Speaker 1: I mean that's what again, you know, cooks and chefs. 697 00:38:28,640 --> 00:38:30,879 Speaker 1: Because what we're trying to do each and every day 698 00:38:31,120 --> 00:38:33,520 Speaker 1: when we're not at a crisis is just make people happy. 699 00:38:34,000 --> 00:38:35,880 Speaker 1: You know, we sort of turn that up, you know, 700 00:38:35,920 --> 00:38:39,040 Speaker 1: a couple of levels when when we have to, you know, 701 00:38:39,680 --> 00:38:43,120 Speaker 1: bring someone joy and and and good food and hospitality 702 00:38:43,200 --> 00:38:45,840 Speaker 1: can do that. Okay, we'll be right back after a 703 00:38:45,920 --> 00:38:48,480 Speaker 1: quick word from our sponsor and then more with Richard 704 00:38:48,640 --> 00:38:57,640 Speaker 1: and Hugh. Okay, we're back. Let's get right back into 705 00:38:57,719 --> 00:39:00,600 Speaker 1: it with Richard and Hugh. Can we switch gears for 706 00:39:00,600 --> 00:39:08,280 Speaker 1: a second. Yes, Richard, you said the phrase quickfire, and uh, 707 00:39:08,480 --> 00:39:11,759 Speaker 1: I have always had a question because of the three 708 00:39:11,760 --> 00:39:15,400 Speaker 1: guys here, We've we've been on set before for various things, 709 00:39:16,040 --> 00:39:19,600 Speaker 1: and you know, I'm I'm I've always had a question 710 00:39:19,840 --> 00:39:23,239 Speaker 1: about cooking shows. So I'm gonna use Top Chefs as 711 00:39:23,320 --> 00:39:25,640 Speaker 1: an example. But just because you guys have both had 712 00:39:25,920 --> 00:39:29,960 Speaker 1: experience being on that show in various capacities, UM, I 713 00:39:30,000 --> 00:39:32,640 Speaker 1: think you could probably insert any competitive cooking show into 714 00:39:32,680 --> 00:39:36,520 Speaker 1: this for this question. But generally you will see a 715 00:39:36,560 --> 00:39:40,719 Speaker 1: segment where there are contestants chefs cooking their hearts out 716 00:39:41,040 --> 00:39:44,399 Speaker 1: for you know, an elongated period of time, and then 717 00:39:44,480 --> 00:39:47,160 Speaker 1: afterwards there's a whole different camera set up. There's a 718 00:39:47,200 --> 00:39:52,640 Speaker 1: whole different like feeling and area where we're shooting is happening. 719 00:39:53,840 --> 00:39:55,960 Speaker 1: I know for a fact that that takes a long 720 00:39:56,080 --> 00:39:59,080 Speaker 1: time to get right and to continue moving to shoot 721 00:39:59,160 --> 00:40:02,319 Speaker 1: something like that. How do you keep that food that 722 00:40:02,480 --> 00:40:06,799 Speaker 1: was just cooked furiously by these chefs? How do you 723 00:40:06,840 --> 00:40:09,480 Speaker 1: keep the integrity of that food moving over to some 724 00:40:09,560 --> 00:40:11,720 Speaker 1: other place and then kind of sitting out and waiting 725 00:40:11,760 --> 00:40:14,720 Speaker 1: as you go down the line of you know, judges 726 00:40:14,800 --> 00:40:18,319 Speaker 1: judging that food. I mean, it's you know, there is 727 00:40:18,480 --> 00:40:20,920 Speaker 1: we are not as a judge. You know, you're not 728 00:40:21,120 --> 00:40:24,960 Speaker 1: judging food on temperature. Usually, temperature is the one thing 729 00:40:25,680 --> 00:40:28,680 Speaker 1: that everyone is although different shows are a little bit different, 730 00:40:28,719 --> 00:40:31,560 Speaker 1: that temperature is the one thing that everyone is uh 731 00:40:31,840 --> 00:40:36,080 Speaker 1: understanding that, hey, this is not at its optimumal temperature 732 00:40:36,280 --> 00:40:39,080 Speaker 1: right now. Um, So I think that's where you're going 733 00:40:39,120 --> 00:40:41,680 Speaker 1: with that. Um, you know, people understand that it might 734 00:40:41,719 --> 00:40:43,640 Speaker 1: have been you know, five minutes or ten minutes or 735 00:40:43,680 --> 00:40:47,239 Speaker 1: fifteen minutes that the food or their plate um sat 736 00:40:47,320 --> 00:40:50,319 Speaker 1: there before it was judged, and um, you know that 737 00:40:50,360 --> 00:40:53,560 Speaker 1: can affect also the the inside baseball scoop there is 738 00:40:53,640 --> 00:40:56,400 Speaker 1: you know, as a cook and a chef, we know that, uh, 739 00:40:56,440 --> 00:40:59,800 Speaker 1: you know, taste changes when something's hot or when something's cold. 740 00:40:59,800 --> 00:41:02,360 Speaker 1: So knowing that or knowing that the type of food 741 00:41:02,400 --> 00:41:05,759 Speaker 1: to cook can sometimes become an advantage, you know. I 742 00:41:05,760 --> 00:41:10,360 Speaker 1: mean there's lots of contestants, um, you know, myself included 743 00:41:10,400 --> 00:41:13,759 Speaker 1: probably who know that, like, oh well, a a very 744 00:41:13,800 --> 00:41:18,640 Speaker 1: cold you know, rab seafood dish might be a good 745 00:41:18,680 --> 00:41:20,640 Speaker 1: thing to serve right off the bat because it's going 746 00:41:20,680 --> 00:41:22,919 Speaker 1: to be cold. Their judges are gonna taste at first, 747 00:41:22,920 --> 00:41:25,319 Speaker 1: it's gonna have high acidity. It's gonna sort of, you know, 748 00:41:25,400 --> 00:41:29,120 Speaker 1: affect the palette of what that judge tastes after this dish. Um. 749 00:41:29,200 --> 00:41:31,960 Speaker 1: So hopefully I'm not diving too deep into the game 750 00:41:32,080 --> 00:41:34,520 Speaker 1: right there. But as a judge, we all sort of 751 00:41:34,600 --> 00:41:38,120 Speaker 1: understand that, hey, um, you know, temperature isn't to be 752 00:41:38,200 --> 00:41:40,719 Speaker 1: considered most of the time. Yeah, I mean, I'll, i'll, 753 00:41:40,920 --> 00:41:45,600 Speaker 1: I'll say more at him. Don't work with the show anymore? Uh, 754 00:41:45,719 --> 00:41:48,440 Speaker 1: neither do I Quick for a challenge starts and then 755 00:41:48,480 --> 00:41:51,480 Speaker 1: it stops, and then they read everybody rules and they 756 00:41:51,520 --> 00:41:54,239 Speaker 1: reset cameras, and that that type of thing happens all 757 00:41:54,239 --> 00:41:57,480 Speaker 1: the time. There's other strategy has involved. Richard's actually got 758 00:41:57,480 --> 00:42:00,360 Speaker 1: a classic strategy which I don't I've picked top on, 759 00:42:00,480 --> 00:42:02,399 Speaker 1: but I don't know if anybody else does. I don't 760 00:42:02,440 --> 00:42:04,799 Speaker 1: even know if it's his strategy on his point, but 761 00:42:04,920 --> 00:42:07,799 Speaker 1: in a in a scenario where we're cooking for a 762 00:42:07,800 --> 00:42:11,319 Speaker 1: lot of people and they each have to approach us 763 00:42:11,800 --> 00:42:14,200 Speaker 1: for that taste of whatever we're doing, and then they're 764 00:42:14,200 --> 00:42:17,880 Speaker 1: going to vote on mass later on. Um, I'm always 765 00:42:18,080 --> 00:42:20,600 Speaker 1: of the mindset that, like, I just want to get 766 00:42:20,800 --> 00:42:24,000 Speaker 1: as much as possible. Richard not so much because you're 767 00:42:24,040 --> 00:42:27,800 Speaker 1: never told how many you have to serve. So Richard 768 00:42:27,960 --> 00:42:34,040 Speaker 1: slow roles. He'll put one played up, another minute, another 769 00:42:34,040 --> 00:42:35,719 Speaker 1: play up. See, I've got twenty in front of me. 770 00:42:35,760 --> 00:42:38,480 Speaker 1: I'm just like pushing it out, going crazy, and he's 771 00:42:38,560 --> 00:42:43,759 Speaker 1: like he's exhaling, he's fine, deep breaths them and he's 772 00:42:43,840 --> 00:42:47,319 Speaker 1: just slow roll. Yeah, I'm the Houston Astros of Top Chef. 773 00:42:47,360 --> 00:42:52,400 Speaker 1: That's what we're getting to, right. Well, that kind of 774 00:42:52,440 --> 00:42:54,239 Speaker 1: thing is just so interesting to me when you're thinking 775 00:42:54,320 --> 00:42:57,600 Speaker 1: about trying to make a television show and put out 776 00:42:58,000 --> 00:43:01,120 Speaker 1: great food. That to he is always interesting just how 777 00:43:01,160 --> 00:43:03,560 Speaker 1: you actually manage the food itself. No, I mean he 778 00:43:03,680 --> 00:43:05,359 Speaker 1: was breaking down A big part of the show is that, 779 00:43:05,440 --> 00:43:08,000 Speaker 1: you know, Um, he was an amazing chef who cooks 780 00:43:08,000 --> 00:43:11,080 Speaker 1: and restaurants, and so you have to sort of break 781 00:43:11,080 --> 00:43:14,319 Speaker 1: yourself away from maybe the type of chef you are 782 00:43:14,360 --> 00:43:16,719 Speaker 1: in your restaurant versus the type of chef you are 783 00:43:17,000 --> 00:43:20,480 Speaker 1: on whatever show it is that you're cooking. Because you're 784 00:43:20,520 --> 00:43:22,760 Speaker 1: saying this right now, like, Hey, there's people at this event. 785 00:43:22,960 --> 00:43:24,160 Speaker 1: I want to feed all of them. I want to 786 00:43:24,200 --> 00:43:25,800 Speaker 1: get them food. I want to make them all happy. 787 00:43:26,160 --> 00:43:29,080 Speaker 1: Quite honestly, I could care about the three sound bites 788 00:43:29,080 --> 00:43:30,960 Speaker 1: of the three people who don't like it. I only 789 00:43:31,000 --> 00:43:32,840 Speaker 1: care about the four judges that are rolling up to 790 00:43:32,880 --> 00:43:36,399 Speaker 1: me in this contest, and I'm going to pay very 791 00:43:36,440 --> 00:43:39,320 Speaker 1: special care to, uh, you know, these four six little bites. 792 00:43:39,360 --> 00:43:42,080 Speaker 1: So it goes deeper than even what you suggesting. Not 793 00:43:42,120 --> 00:43:44,160 Speaker 1: only do I slow roll it, but I preserve the 794 00:43:44,239 --> 00:43:47,600 Speaker 1: four six little bites for uh, the most important people 795 00:43:47,600 --> 00:43:50,799 Speaker 1: at the most important time. I have always wondered, you know, 796 00:43:50,880 --> 00:43:53,719 Speaker 1: in these shows where so much dramas created by the 797 00:43:53,760 --> 00:43:56,799 Speaker 1: clock and the countdown and like oh no, I have 798 00:43:56,880 --> 00:43:59,800 Speaker 1: to redo my batter or whatever all of that stuff. 799 00:44:00,120 --> 00:44:03,719 Speaker 1: Is this an accurate time line that we're seeing, like 800 00:44:03,960 --> 00:44:06,960 Speaker 1: as a viewer, like, is it pretty preserved? Or are 801 00:44:07,040 --> 00:44:09,520 Speaker 1: there moments where they cheated a little bit and stop 802 00:44:09,560 --> 00:44:12,200 Speaker 1: the clock and that gets cut out like it's it's 803 00:44:12,320 --> 00:44:15,680 Speaker 1: generally pretty accurate. They get to realize, like the dramas 804 00:44:15,719 --> 00:44:19,759 Speaker 1: created in edits. It's there's so many different perspectives, you know. 805 00:44:20,080 --> 00:44:23,280 Speaker 1: I mean, a show like Top Chef has like probably 806 00:44:23,320 --> 00:44:27,600 Speaker 1: eight cameras going. You're filming much longer than the you 807 00:44:27,640 --> 00:44:30,840 Speaker 1: know whatever the forty two minutes of television is for 808 00:44:30,880 --> 00:44:34,239 Speaker 1: an episode. So they've got, you know, eighteen hours of 809 00:44:34,320 --> 00:44:37,120 Speaker 1: tape that they're whittling down to forty two minutes. And 810 00:44:37,160 --> 00:44:39,359 Speaker 1: their angle is they want to find drama, they want 811 00:44:39,360 --> 00:44:41,920 Speaker 1: to find humor, they want to find mistakes, they want 812 00:44:41,920 --> 00:44:47,719 Speaker 1: to find burning, you know, completely botched scenarios. Uh, they 813 00:44:47,800 --> 00:44:52,160 Speaker 1: live for that, Richard. We're trying to watch your face. Yeah, 814 00:44:52,239 --> 00:44:54,360 Speaker 1: I mean I just feel like you thinks I'm a 815 00:44:54,360 --> 00:45:00,200 Speaker 1: company man now, That's what all the facial expressions not up. 816 00:45:01,280 --> 00:45:05,000 Speaker 1: But I've just always been known for being totally irreverent 817 00:45:05,080 --> 00:45:10,520 Speaker 1: and not giving. Is so fair enough, But you is right, 818 00:45:10,600 --> 00:45:12,960 Speaker 1: you know, the timing specifically on light Top Chef, it's 819 00:45:13,040 --> 00:45:15,160 Speaker 1: legitimate and like you can jump cut and put some 820 00:45:15,239 --> 00:45:18,240 Speaker 1: music drop in anything to make it seem pretty dramatic, 821 00:45:18,280 --> 00:45:22,320 Speaker 1: But I have hosted baking shows where it gets really 822 00:45:22,320 --> 00:45:25,760 Speaker 1: exciting because you have to make a time announcement that's like, alright, bakers, 823 00:45:25,800 --> 00:45:31,759 Speaker 1: you have six hours left, and and you're like, what, like, 824 00:45:31,800 --> 00:45:35,560 Speaker 1: there's not even started my starter yet, right right, I'm 825 00:45:35,560 --> 00:45:38,040 Speaker 1: just gonna go walk over to the flower now, and like, 826 00:45:38,080 --> 00:45:39,480 Speaker 1: you know, if you put the right music on it, 827 00:45:39,520 --> 00:45:44,239 Speaker 1: that's that's that's that's dramatic. There we go. So when 828 00:45:44,320 --> 00:45:46,600 Speaker 1: when we're on this point, you know, I do think 829 00:45:46,880 --> 00:45:49,560 Speaker 1: it's something that a lot of our fellow listeners have 830 00:45:49,719 --> 00:45:53,200 Speaker 1: always suspected and are probably grateful to get, like some 831 00:45:53,400 --> 00:45:56,440 Speaker 1: firsthand information, as you said, Richard, a little bit of 832 00:45:56,520 --> 00:46:01,319 Speaker 1: inside baseball on some of these things, because it's it 833 00:46:01,360 --> 00:46:04,040 Speaker 1: goes to a larger point, like it's fascinating the way 834 00:46:04,120 --> 00:46:07,680 Speaker 1: that in edits like you mentioned he is. It's it's 835 00:46:07,680 --> 00:46:12,560 Speaker 1: fascinating the way that reality can be altered for for broadcast, 836 00:46:12,680 --> 00:46:16,160 Speaker 1: you know. And I'll say even sometimes on podcast we 837 00:46:16,280 --> 00:46:20,160 Speaker 1: see this, right, and podcasts are often like like in 838 00:46:20,280 --> 00:46:24,239 Speaker 1: all of our podcasts, we're we're pretty sincere and we're 839 00:46:24,320 --> 00:46:28,640 Speaker 1: ultimately trying to to edge. Uh god, I feel so 840 00:46:28,719 --> 00:46:31,640 Speaker 1: cornball say, but we're trying to educate, right at some point, 841 00:46:32,040 --> 00:46:37,280 Speaker 1: And um, I just I don't think it changes anybody's 842 00:46:37,520 --> 00:46:41,480 Speaker 1: enjoyment of shows. And I have a personal story. You 843 00:46:41,480 --> 00:46:44,640 Speaker 1: guys remember the original Iron Chef, but the guy like 844 00:46:44,880 --> 00:46:47,879 Speaker 1: snaff the bell pepper, and he's got this weird, complicated 845 00:46:47,920 --> 00:46:51,440 Speaker 1: backstory about why he's making people cooked with Nato and stuff. 846 00:46:51,600 --> 00:46:54,960 Speaker 1: The chairmans Is that the Chairman? Yes, yeah, are you 847 00:46:54,960 --> 00:46:59,040 Speaker 1: gonna talk about the Chairman's son. Yeah, that's Iron Chef America, right, 848 00:46:59,280 --> 00:47:01,560 Speaker 1: But that guy, he's an actor. Dude, I thought he 849 00:47:01,640 --> 00:47:04,000 Speaker 1: was really the Chairman's son. He was a double dragon. 850 00:47:04,680 --> 00:47:07,080 Speaker 1: That's my story. I would saying, like the the original 851 00:47:07,120 --> 00:47:11,160 Speaker 1: Iron Chef, I grew up thinking that it was totally this, 852 00:47:11,320 --> 00:47:16,080 Speaker 1: that there was this like Bond culinary supervillain who who 853 00:47:16,120 --> 00:47:19,959 Speaker 1: for some reason was driven to these extreme lengths. And uh, 854 00:47:20,040 --> 00:47:23,200 Speaker 1: you know, I wish I still thought that, Like I didn't, 855 00:47:23,719 --> 00:47:27,399 Speaker 1: I had no stopping you. You can still believe in it, 856 00:47:27,520 --> 00:47:31,360 Speaker 1: like it's okay, like it's it's believe whatever makes you 857 00:47:31,400 --> 00:47:34,520 Speaker 1: feel good, especially in these times. The Chairman is real. 858 00:47:35,120 --> 00:47:37,560 Speaker 1: My my my belief was even one step of moved 859 00:47:37,560 --> 00:47:39,960 Speaker 1: from years because you're talking about the Original Chairman. I 860 00:47:40,000 --> 00:47:41,960 Speaker 1: didn't even know anything about him. I just knew the 861 00:47:41,960 --> 00:47:43,920 Speaker 1: son of the Chairman, and I thought he was real, 862 00:47:44,520 --> 00:47:46,359 Speaker 1: and then I and then and then I realized he 863 00:47:46,400 --> 00:47:49,040 Speaker 1: was Billy from the Double Dragon movies. But you're saying 864 00:47:49,080 --> 00:47:52,160 Speaker 1: the Original Chairman is also some kind of some kind 865 00:47:52,160 --> 00:47:55,480 Speaker 1: of actor. No, I've I've I've done a complete one 866 00:47:55,520 --> 00:47:58,359 Speaker 1: eight h Richard. You inspired me with your advice. I'm 867 00:47:58,440 --> 00:48:03,160 Speaker 1: choosing to believe it's legit, it's real. Uh, it's happening. Uh. 868 00:48:03,200 --> 00:48:06,040 Speaker 1: And you know what, there was a brief Iron Chef 869 00:48:06,080 --> 00:48:10,040 Speaker 1: America thing on TBS. I believe where in William Shatner 870 00:48:10,640 --> 00:48:13,400 Speaker 1: was the was the main guy? Now that one I 871 00:48:13,440 --> 00:48:16,319 Speaker 1: didn't fall for, although I've known private chefs that have 872 00:48:16,400 --> 00:48:19,839 Speaker 1: cooked for Shatner and you're not that far off. This 873 00:48:19,880 --> 00:48:22,879 Speaker 1: is what I want to get to. This is what Yes, Yes, 874 00:48:23,120 --> 00:48:25,239 Speaker 1: this is what I want to get to. Well, we 875 00:48:25,320 --> 00:48:27,319 Speaker 1: had John Hodgem on the show a little while ago, 876 00:48:27,480 --> 00:48:32,640 Speaker 1: and he told us about having dinner at a secret society. Um, 877 00:48:32,880 --> 00:48:36,760 Speaker 1: oh where was it? What was it called the Snake Snake? Yeah, 878 00:48:36,840 --> 00:48:41,239 Speaker 1: booking Snake secret Society. Have you guys ever found your show? 879 00:48:41,360 --> 00:48:45,840 Speaker 1: You found yourselves either cooking for or eating at in 880 00:48:45,880 --> 00:48:49,040 Speaker 1: a very strange place, in a very strange world that 881 00:48:49,080 --> 00:48:51,880 Speaker 1: you didn't expect that nobody else could really get in 882 00:48:51,880 --> 00:48:54,120 Speaker 1: there unless you were you have you got down with 883 00:48:54,120 --> 00:48:57,640 Speaker 1: the illuminati. I think that what I'm asking, I'm just 884 00:48:57,680 --> 00:49:02,160 Speaker 1: asking like something strange that would be um just interesting. 885 00:49:03,120 --> 00:49:05,759 Speaker 1: Mm hmmm. I have never been invited to the ort 886 00:49:05,800 --> 00:49:09,120 Speaker 1: a loon party, although I've heard of these, you know, 887 00:49:09,160 --> 00:49:11,920 Speaker 1: the ortalon the small little blood that yeah, okay, I 888 00:49:12,160 --> 00:49:16,279 Speaker 1: don't know this. Uh man, you you don't have to 889 00:49:16,280 --> 00:49:18,440 Speaker 1: do some research. You guys are the experts in research. 890 00:49:18,480 --> 00:49:21,200 Speaker 1: But it's a tiny bird that you're not allowed to eat. 891 00:49:21,360 --> 00:49:25,440 Speaker 1: That from what I've heard and maybe seen once, uh, 892 00:49:25,840 --> 00:49:29,920 Speaker 1: people eat and cherish and they basically eat it's a 893 00:49:30,040 --> 00:49:31,560 Speaker 1: very small bird and they eat the whole bird in 894 00:49:31,600 --> 00:49:33,839 Speaker 1: one bite, and they put a napkin over their head 895 00:49:33,880 --> 00:49:37,920 Speaker 1: while they're doing it. So there's a specific, incredible ritual 896 00:49:38,000 --> 00:49:40,320 Speaker 1: that maybe I have seen once when I cracked a 897 00:49:40,360 --> 00:49:43,800 Speaker 1: door open that I shouldn't have in a French restaurant. Whoa, 898 00:49:44,840 --> 00:49:48,080 Speaker 1: there you go, there you go, Yeah, the the napkin 899 00:49:48,160 --> 00:49:51,279 Speaker 1: over the head. Um if if I've if if the 900 00:49:51,320 --> 00:49:53,720 Speaker 1: stuff I've read is to be believed is to hide 901 00:49:53,760 --> 00:49:57,600 Speaker 1: your shame from God, because it's such a decadent act 902 00:49:58,000 --> 00:50:00,279 Speaker 1: to eat this tiny bird, and it's really it to 903 00:50:00,320 --> 00:50:03,880 Speaker 1: be something that only the the bougie can enjoy, and 904 00:50:03,920 --> 00:50:06,759 Speaker 1: it is in fact illegal now, but it is something 905 00:50:06,800 --> 00:50:09,200 Speaker 1: that was very popular, I believe during the Renaissance, if 906 00:50:09,200 --> 00:50:11,520 Speaker 1: I'm not mistaken, or at least that's kind of when 907 00:50:11,520 --> 00:50:14,520 Speaker 1: it started. It's a hydr sin from God so that 908 00:50:14,560 --> 00:50:17,239 Speaker 1: you don't have to live in shame. That's right, that's right. 909 00:50:18,000 --> 00:50:20,560 Speaker 1: That makes more sense, Hugh. How about you any any 910 00:50:20,680 --> 00:50:25,480 Speaker 1: any crazy um behind the curtain glances that you know, 911 00:50:26,000 --> 00:50:28,960 Speaker 1: weird high society banquets or any strange stuff that you've 912 00:50:28,960 --> 00:50:31,799 Speaker 1: happened upon and catering or even just like you know, 913 00:50:31,960 --> 00:50:35,080 Speaker 1: guess at your restaurant without naming names. Just give us 914 00:50:35,120 --> 00:50:39,279 Speaker 1: a little taste. No, I mean not really. I don't know. 915 00:50:39,320 --> 00:50:42,400 Speaker 1: Maybe I just leave it a boring existence, but no, 916 00:50:42,600 --> 00:50:48,360 Speaker 1: it's not really juice. And I wouldn't tell you. You 917 00:50:48,440 --> 00:50:50,880 Speaker 1: had to have at least served Michael Stipe before. Can 918 00:50:50,920 --> 00:50:54,680 Speaker 1: we at least assume that that's the case. Yes, okay, great, 919 00:50:55,920 --> 00:50:59,799 Speaker 1: but he's never done anything weird. He's not a weird guy. 920 00:50:59,800 --> 00:51:02,080 Speaker 1: He's really nice and pleasant and I've seen him. I've 921 00:51:02,080 --> 00:51:06,640 Speaker 1: seen him around town multiple times. Lovely, lovely guy. Well, guys, 922 00:51:06,880 --> 00:51:10,640 Speaker 1: I think we're we're wrapping up here. Um is there? 923 00:51:10,719 --> 00:51:14,000 Speaker 1: So both of you have podcasts out that are that 924 00:51:14,080 --> 00:51:17,279 Speaker 1: are pretty new. Uh, you you've got The Passenger. Can 925 00:51:17,360 --> 00:51:19,359 Speaker 1: you tell us a little bit about what's going on 926 00:51:19,520 --> 00:51:22,839 Speaker 1: with that show right now? And uh, just what what 927 00:51:22,880 --> 00:51:25,759 Speaker 1: it is? It's a travel show, so it's not hiatus 928 00:51:26,239 --> 00:51:29,560 Speaker 1: um because nobody's traveling. Nobody wants to hear about traveling. Uh, 929 00:51:29,760 --> 00:51:32,120 Speaker 1: it's a show just a bad places I go and 930 00:51:32,160 --> 00:51:33,640 Speaker 1: what I see and what I do and where you 931 00:51:33,640 --> 00:51:36,520 Speaker 1: should go when you get there. It's like just discovering 932 00:51:36,560 --> 00:51:39,080 Speaker 1: that every place you go has this heartbeat that you 933 00:51:39,080 --> 00:51:43,000 Speaker 1: want to find. And just I'm I'm your tour guide. 934 00:51:43,520 --> 00:51:46,279 Speaker 1: I would just say it's it's it's better than you 935 00:51:46,480 --> 00:51:49,680 Speaker 1: is selling it right now. It's a great show. I've 936 00:51:49,760 --> 00:51:53,280 Speaker 1: listened to the episodes. Now you've got that's a classic 937 00:51:53,320 --> 00:51:56,040 Speaker 1: restaurant ory. Then you under promise and over deliver. He 938 00:51:56,120 --> 00:51:58,520 Speaker 1: does it all the time. I work with this guy. 939 00:51:58,560 --> 00:52:03,400 Speaker 1: It's amazing. Podcast food is amazing. I would just say specifically, 940 00:52:03,880 --> 00:52:06,840 Speaker 1: because you're listening to this show, I would recommend listening 941 00:52:06,880 --> 00:52:09,719 Speaker 1: to the most There are two most recent episodes of 942 00:52:09,760 --> 00:52:15,120 Speaker 1: The Passenger, just because it is a a very serious 943 00:52:15,440 --> 00:52:19,040 Speaker 1: look at what the restaurant industry faces right now. Um 944 00:52:19,400 --> 00:52:23,160 Speaker 1: but but just keeping in mind that there are some 945 00:52:23,239 --> 00:52:26,120 Speaker 1: good things out there too. But Hugh, I think you 946 00:52:26,200 --> 00:52:29,360 Speaker 1: might be able to tell from this episode, Hugh, and 947 00:52:29,400 --> 00:52:31,040 Speaker 1: I don't need to mean to speak out of turn, 948 00:52:31,080 --> 00:52:33,839 Speaker 1: but you your outlook is a little bleak, but it's 949 00:52:34,120 --> 00:52:40,360 Speaker 1: but it's very straightforward. It's it's an honest uh negative. 950 00:52:41,960 --> 00:52:44,520 Speaker 1: I think that's what we need, that we need, we 951 00:52:44,600 --> 00:52:49,880 Speaker 1: need um here, Well, you know there's this thing I 952 00:52:50,360 --> 00:52:54,279 Speaker 1: uh I learned about recently. Uh someone said, I'm so 953 00:52:54,360 --> 00:52:58,400 Speaker 1: tired of all this toxic positivity. Sometimes it's okay to 954 00:52:58,520 --> 00:53:01,920 Speaker 1: just be angry about something and that you know that 955 00:53:01,920 --> 00:53:05,080 Speaker 1: that hit me. That stayed with me almost as much 956 00:53:05,200 --> 00:53:08,840 Speaker 1: as my uh my ill fated appearance on your podcast, 957 00:53:09,000 --> 00:53:12,279 Speaker 1: Richard Food Court with Richard Blaze. You know, it's a 958 00:53:12,320 --> 00:53:18,400 Speaker 1: fantastic it's a fantastic show. Uh uh. Pal Noel and 959 00:53:18,440 --> 00:53:20,759 Speaker 1: I had had a lot of fun. We were able 960 00:53:20,800 --> 00:53:24,520 Speaker 1: to preserve our relationship, but there were moments where our 961 00:53:24,600 --> 00:53:28,400 Speaker 1: our friendship was in some dire straits over our profoundly 962 00:53:28,480 --> 00:53:32,680 Speaker 1: personal feelings. What what is food Court? Richard? Yes, food 963 00:53:32,680 --> 00:53:37,240 Speaker 1: Court is my new podcast that at one point recently 964 00:53:37,320 --> 00:53:42,560 Speaker 1: hit number twenty four in the comedy category. I wait, 965 00:53:42,640 --> 00:53:45,600 Speaker 1: I we, I waited for some studio applause like you can, guys, 966 00:53:46,200 --> 00:53:48,520 Speaker 1: Hopefully we'll put it in pose. There you go, there 967 00:53:48,520 --> 00:53:51,359 Speaker 1: you go. And Food Court is where we take celebrities 968 00:53:51,400 --> 00:53:55,920 Speaker 1: like yourselves, chefs, actors, writers, comedians, and they come on 969 00:53:56,040 --> 00:54:00,520 Speaker 1: and they debate some serious, hard hitting food pics like 970 00:54:00,880 --> 00:54:03,960 Speaker 1: you guys did, like what's better bacon or sausage flour 971 00:54:04,040 --> 00:54:09,840 Speaker 1: tortillas versus corn tortillas. So real, heavy, heavy hitting, serious 972 00:54:09,920 --> 00:54:12,920 Speaker 1: topics get debated on Food Court. And then at the end, 973 00:54:12,960 --> 00:54:16,120 Speaker 1: of course, I make a decision that most people disagree with, 974 00:54:16,440 --> 00:54:19,279 Speaker 1: and that is the general assessment of the show. But 975 00:54:19,360 --> 00:54:21,480 Speaker 1: we are having fun doing it, and uh, thank you 976 00:54:21,520 --> 00:54:23,200 Speaker 1: so much for being a part of it. Hugh. We 977 00:54:23,200 --> 00:54:25,279 Speaker 1: gotta get you on the on the on the on 978 00:54:25,360 --> 00:54:29,040 Speaker 1: the on the on an episode. You know what, I 979 00:54:29,200 --> 00:54:32,120 Speaker 1: I've put my hat in with your producer to to 980 00:54:32,200 --> 00:54:33,920 Speaker 1: be on the show because I like happened in on 981 00:54:33,960 --> 00:54:36,759 Speaker 1: a recording a little while back that you're making and 982 00:54:36,800 --> 00:54:38,799 Speaker 1: I so badly want to be on the show too. 983 00:54:38,960 --> 00:54:41,080 Speaker 1: It's a lot of fun. Ben Ben says ill faded, 984 00:54:41,160 --> 00:54:43,080 Speaker 1: but everyone that I've talked to says they think he 985 00:54:43,120 --> 00:54:45,759 Speaker 1: made a better argument. I think it's just he you know, 986 00:54:45,760 --> 00:54:48,200 Speaker 1: we did sauce IgE sausage and he was bacon, and 987 00:54:48,239 --> 00:54:51,719 Speaker 1: I think I swayed Judge Blaze with the idea that 988 00:54:51,840 --> 00:54:56,480 Speaker 1: sausage is more um adaptable, or it's more variety and 989 00:54:56,520 --> 00:54:58,880 Speaker 1: sauceage than there is with bacon. I think that was 990 00:54:58,960 --> 00:55:01,440 Speaker 1: kind of what the kicker was. But Ben, you gave 991 00:55:01,480 --> 00:55:04,319 Speaker 1: me an absolute run for my money, and I did 992 00:55:04,320 --> 00:55:06,440 Speaker 1: not think I was going to emerge Victoria, So I 993 00:55:06,480 --> 00:55:08,359 Speaker 1: wouldn't look at it as a as a negative thing 994 00:55:08,400 --> 00:55:10,760 Speaker 1: at all. And I'll be honest. I'll be honest. Man 995 00:55:10,840 --> 00:55:12,520 Speaker 1: said he was siding with you the whole time. So 996 00:55:12,680 --> 00:55:15,280 Speaker 1: just it was the It was the tough Fick verdict 997 00:55:15,360 --> 00:55:17,839 Speaker 1: that I had to deliver because you guys with your 998 00:55:17,960 --> 00:55:20,920 Speaker 1: background and experience come in with information like most of 999 00:55:20,960 --> 00:55:23,799 Speaker 1: my guests are just shooting from the hip, and you 1000 00:55:23,840 --> 00:55:26,400 Speaker 1: guys came in with actual facts. And I think the 1001 00:55:26,480 --> 00:55:29,000 Speaker 1: next time you come on the show, you need to 1002 00:55:29,120 --> 00:55:31,600 Speaker 1: argue as a team, and we need to bring in 1003 00:55:31,640 --> 00:55:35,319 Speaker 1: another celebrity duo or trio to go up against you. Guys. 1004 00:55:35,800 --> 00:55:38,920 Speaker 1: Oh wow, I would love that. Can we do Simon Majundar. 1005 00:55:39,080 --> 00:55:41,200 Speaker 1: I just saw you had him recently, and I've always 1006 00:55:41,200 --> 00:55:43,799 Speaker 1: found him to be delightfully prickly. I would love to 1007 00:55:43,840 --> 00:55:45,680 Speaker 1: go head to head with that guy. He has even 1008 00:55:45,760 --> 00:55:48,360 Speaker 1: more so now because if you go to his Instagram page, 1009 00:55:48,400 --> 00:55:51,120 Speaker 1: he's not shaving during quarantine, so he's a bald man 1010 00:55:51,200 --> 00:55:54,560 Speaker 1: who now has lots of hair. I'm doing the I'm 1011 00:55:54,600 --> 00:55:57,200 Speaker 1: doing the safe thing, actually, guys, I was. I was. 1012 00:55:57,480 --> 00:55:59,680 Speaker 1: I'm at the stage now where I'm impressed when I 1013 00:55:59,760 --> 00:56:01,320 Speaker 1: hop on a call or something like. One of the 1014 00:56:01,360 --> 00:56:05,359 Speaker 1: first things I noticed when Hugh and Matt popped up 1015 00:56:05,360 --> 00:56:07,720 Speaker 1: on the video call, I was like, Wow, these guys 1016 00:56:07,719 --> 00:56:10,600 Speaker 1: are still shaving. They've got there together. Man, I need 1017 00:56:10,640 --> 00:56:13,839 Speaker 1: to like I heard that it was safer. That's all. 1018 00:56:14,200 --> 00:56:16,839 Speaker 1: That's all it is supposed to be. But I think 1019 00:56:16,840 --> 00:56:18,759 Speaker 1: I'm gonna be coming out of this looking like a 1020 00:56:18,840 --> 00:56:21,840 Speaker 1: character from the Old Testament. You look like a really 1021 00:56:21,880 --> 00:56:27,000 Speaker 1: cool college math professor, thanks. Guys, like, everyone, stand on 1022 00:56:27,040 --> 00:56:31,040 Speaker 1: your desk. Okay, throw the textbook away. He's got the 1023 00:56:31,480 --> 00:56:37,560 Speaker 1: Doctor Manhattan background. Though, if you stand up and you've 1024 00:56:37,600 --> 00:56:40,279 Speaker 1: got a blue penis dangling in front of you, this 1025 00:56:40,360 --> 00:56:43,200 Speaker 1: is weird. We've had a lot of fun on this episode, 1026 00:56:43,719 --> 00:56:46,560 Speaker 1: but we do know that there are a lot of 1027 00:56:46,560 --> 00:56:49,400 Speaker 1: people out there who you know, are not able to 1028 00:56:49,480 --> 00:56:52,000 Speaker 1: work in a restaurant right now and and make the 1029 00:56:52,040 --> 00:56:54,560 Speaker 1: money they used to make. So we just want to 1030 00:56:54,600 --> 00:56:57,759 Speaker 1: put this out there that the National Restaurant Association Educational 1031 00:56:57,800 --> 00:57:02,520 Speaker 1: Foundation has set up something called the Restaurant Employee Relief Fund. UH. 1032 00:57:02,640 --> 00:57:05,759 Speaker 1: It's it's something that you can both donate to and 1033 00:57:05,800 --> 00:57:09,080 Speaker 1: hopefully benefit from if you are having that experience right 1034 00:57:09,120 --> 00:57:11,279 Speaker 1: now and and having some hardship in the wake of 1035 00:57:11,320 --> 00:57:15,680 Speaker 1: the coronavirus disease. Um, you can go to r e 1036 00:57:15,760 --> 00:57:20,640 Speaker 1: F dot us to both donate and or seek assistance there, 1037 00:57:21,040 --> 00:57:25,000 Speaker 1: and we recommend you do that now if possible. Please 1038 00:57:25,040 --> 00:57:27,800 Speaker 1: donate if you can. I know we are going to 1039 00:57:27,880 --> 00:57:30,280 Speaker 1: be doing that here on our end um, and if 1040 00:57:30,280 --> 00:57:32,760 Speaker 1: you do need assistance, that's a good place to go. 1041 00:57:33,040 --> 00:57:35,760 Speaker 1: Are there any other things you guys want to shout 1042 00:57:35,760 --> 00:57:37,439 Speaker 1: out here? At the end. You know, all I would 1043 00:57:37,440 --> 00:57:39,320 Speaker 1: say is just remember, you know, I'll try to use 1044 00:57:39,520 --> 00:57:42,360 Speaker 1: a culinary sort of analogy here, but like the forest 1045 00:57:42,440 --> 00:57:45,040 Speaker 1: burns down every once in a while, and usually after 1046 00:57:45,120 --> 00:57:48,320 Speaker 1: that moral's grow and like, we are going to get 1047 00:57:48,320 --> 00:57:51,880 Speaker 1: through this, like you mentioned during our conversation, like things 1048 00:57:51,920 --> 00:57:54,280 Speaker 1: are going to come back. It's going to be different, 1049 00:57:54,680 --> 00:57:56,439 Speaker 1: but we will get through this, and we will get 1050 00:57:56,480 --> 00:58:00,080 Speaker 1: through it together. Yeah, I'm more of the burning of 1051 00:58:00,160 --> 00:58:04,360 Speaker 1: forest down myself right now. But um I I think 1052 00:58:04,360 --> 00:58:06,840 Speaker 1: that people just need to realize it's it's not that 1053 00:58:06,920 --> 00:58:12,040 Speaker 1: a lot of us won't have trouble reopening. It's that 1054 00:58:12,160 --> 00:58:14,080 Speaker 1: a lot of this industry is gonna have a lot 1055 00:58:14,120 --> 00:58:17,720 Speaker 1: of trouble six months down the line after reopening unless 1056 00:58:17,720 --> 00:58:21,720 Speaker 1: consumers really make a good effort to to do what 1057 00:58:21,800 --> 00:58:24,840 Speaker 1: they always have loved doing, which is going out and 1058 00:58:24,840 --> 00:58:27,320 Speaker 1: eating good food. One way or another, you're gonna get it. 1059 00:58:27,360 --> 00:58:29,160 Speaker 1: There's gonna be ways to get it. We're gonna come 1060 00:58:29,240 --> 00:58:31,680 Speaker 1: up with those ways in a safe environment, and we 1061 00:58:31,800 --> 00:58:34,520 Speaker 1: just need your buy in as eaters. You know, here 1062 00:58:34,600 --> 00:58:37,400 Speaker 1: I heard a great perspective today about how that's really 1063 00:58:37,920 --> 00:58:41,000 Speaker 1: the case for this notion of reopening the country, reopening 1064 00:58:41,000 --> 00:58:43,840 Speaker 1: the economy. You can't just flip a switch. It's about 1065 00:58:43,880 --> 00:58:47,280 Speaker 1: people and there buy in in general, whether it's spending money, 1066 00:58:47,280 --> 00:58:49,400 Speaker 1: whether it's going to restaurants, whether it's going to ball 1067 00:58:49,440 --> 00:58:52,720 Speaker 1: games or movies or concerts. Again, it's all about when 1068 00:58:52,800 --> 00:58:55,760 Speaker 1: are people gonna be you know, comfortable enough to to 1069 00:58:55,840 --> 00:58:58,440 Speaker 1: resume that. It's not about what the President says. You 1070 00:58:58,480 --> 00:59:02,640 Speaker 1: can't make people, you know, just magically rejoined life the 1071 00:59:02,680 --> 00:59:04,480 Speaker 1: way it used to be. So there's gonna be like 1072 00:59:05,120 --> 00:59:08,000 Speaker 1: a kind of a pendulum swing. It's certainly not going 1073 00:59:08,040 --> 00:59:10,920 Speaker 1: to be like a rebound. But um, I think, you know, 1074 00:59:10,960 --> 00:59:13,040 Speaker 1: cautious I I try to take the pre sance of 1075 00:59:13,080 --> 00:59:16,720 Speaker 1: cautious optimism. Um, I'm ready for that switch to be flipped. 1076 00:59:16,720 --> 00:59:18,400 Speaker 1: And I know that I'll you know, be out there 1077 00:59:18,480 --> 00:59:21,200 Speaker 1: doing those things. But it's gonna be interesting to see. 1078 00:59:21,840 --> 00:59:24,600 Speaker 1: We want to thank you guys, Thank you Hugh, thank 1079 00:59:24,600 --> 00:59:27,840 Speaker 1: you Richard so much for your time today. Um. I 1080 00:59:28,160 --> 00:59:31,240 Speaker 1: you know, I don't know about our fellow listeners, Nol Matt, 1081 00:59:31,480 --> 00:59:34,560 Speaker 1: but I learned a lot of stuff that that I 1082 00:59:34,640 --> 00:59:37,080 Speaker 1: didn't know, um, which is, you know, that's a very 1083 00:59:37,120 --> 00:59:39,520 Speaker 1: low bar. So nobody get a real big head about that. 1084 00:59:39,680 --> 00:59:42,480 Speaker 1: It's easy for me to learn new things. Uh, and 1085 00:59:43,280 --> 00:59:46,000 Speaker 1: we are going to we're going to call it a day. 1086 00:59:46,000 --> 00:59:49,080 Speaker 1: But just because this episode is over, it doesn't mean 1087 00:59:49,120 --> 00:59:53,400 Speaker 1: the show is over. You can find Hugh and Richard online. 1088 00:59:53,480 --> 00:59:56,520 Speaker 1: You can learn more about their work. You can find 1089 00:59:56,560 --> 00:59:59,640 Speaker 1: their new podcasts that we've talked about. Do check them out. 1090 01:00:00,320 --> 01:00:04,040 Speaker 1: We're we're not recommending them just because we're we're friends 1091 01:00:04,040 --> 01:00:07,840 Speaker 1: with these guys. These are fantastic shows and a lot 1092 01:00:07,880 --> 01:00:10,600 Speaker 1: of work has gone into them, So check them out. 1093 01:00:10,680 --> 01:00:12,840 Speaker 1: Let us know what you think. They're available now wherever 1094 01:00:12,880 --> 01:00:15,439 Speaker 1: you find your podcast. In the meantime, you can find 1095 01:00:15,480 --> 01:00:18,800 Speaker 1: us in the usual places where uh, we're all over this, uh, 1096 01:00:18,920 --> 01:00:21,280 Speaker 1: this internet thing. We think it's a fad that's going 1097 01:00:21,320 --> 01:00:23,560 Speaker 1: to uh going to really take off in a few years. 1098 01:00:23,720 --> 01:00:26,800 Speaker 1: So we're on Facebook, we're on Instagram, we're on Twitter. 1099 01:00:27,720 --> 01:00:31,520 Speaker 1: Uh we lost our Pinterest account. Yeah, sorry about that. 1100 01:00:31,520 --> 01:00:34,680 Speaker 1: That was my fault, guys. I was inappropriately posting some 1101 01:00:34,720 --> 01:00:39,240 Speaker 1: things about magic, the gathering the right thing. Yeah, that's fine. Um, 1102 01:00:39,360 --> 01:00:41,440 Speaker 1: you can find us on all those places where conspiracy 1103 01:00:41,480 --> 01:00:44,400 Speaker 1: stuff or conspiracy stuff show. Uh, if you can call 1104 01:00:44,480 --> 01:00:46,160 Speaker 1: us right now, if you want to. Our number is 1105 01:00:46,240 --> 01:00:49,840 Speaker 1: one eight three three st d w y t K. 1106 01:00:50,400 --> 01:00:52,280 Speaker 1: You can leave us a message you might get on 1107 01:00:52,320 --> 01:00:55,400 Speaker 1: the air, or maybe you'll just send a message to 1108 01:00:55,480 --> 01:00:57,080 Speaker 1: us and we'll get to listen to it. You might 1109 01:00:57,120 --> 01:00:59,280 Speaker 1: get a call back from me. I'm kind of bored 1110 01:00:59,320 --> 01:01:02,360 Speaker 1: at night sometimes time, so we'll see how that plays out. 1111 01:01:03,240 --> 01:01:05,400 Speaker 1: Right right before we end here, are there any do 1112 01:01:05,440 --> 01:01:10,800 Speaker 1: you guys have any open restaurants that are doing any 1113 01:01:10,880 --> 01:01:12,760 Speaker 1: kind of delivery or to go or anything right now 1114 01:01:12,840 --> 01:01:15,800 Speaker 1: that we could support or that people would want to support, 1115 01:01:16,480 --> 01:01:19,320 Speaker 1: that you would want to call out. Yeah, people, people 1116 01:01:19,440 --> 01:01:22,400 Speaker 1: in southern California and the San Diego area can support 1117 01:01:22,680 --> 01:01:25,600 Speaker 1: Juniper and Ivy, which is doing a weekly menu and 1118 01:01:26,240 --> 01:01:29,440 Speaker 1: curbside pickup, as well as a couple of locations of 1119 01:01:29,640 --> 01:01:33,320 Speaker 1: Crackshack in San Diego and Orange County, California as well. 1120 01:01:34,040 --> 01:01:39,120 Speaker 1: Me no, just do any emergency food. Please support those 1121 01:01:39,120 --> 01:01:42,280 Speaker 1: restaurants if you can, and uh in any restaurant really 1122 01:01:42,440 --> 01:01:45,240 Speaker 1: like you know where My family is trying to do 1123 01:01:45,480 --> 01:01:48,680 Speaker 1: take out as much as we can afford right now, 1124 01:01:48,760 --> 01:01:51,919 Speaker 1: just to support our local businesses. I just recommend trying 1125 01:01:51,920 --> 01:01:53,960 Speaker 1: to do it as much as you can to uh. 1126 01:01:54,000 --> 01:01:55,880 Speaker 1: If you don't want to contact us, you don't want 1127 01:01:55,880 --> 01:01:58,080 Speaker 1: to do that stuff, you can always send us a 1128 01:01:58,080 --> 01:02:01,400 Speaker 1: good old fashioned email. We are conspiracy at i heart 1129 01:02:01,480 --> 01:02:22,760 Speaker 1: radio dot com. Stuff they don't want you to know. 1130 01:02:23,000 --> 01:02:25,960 Speaker 1: Is a production of I heart Radio. For more podcasts 1131 01:02:25,960 --> 01:02:28,200 Speaker 1: from my heart Radio, visit the i heart radio app, 1132 01:02:28,280 --> 01:02:31,160 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.