Speaker 1: Quest Love Show is a production of iHeart Radio.
Speaker 2: Open Mike Eagle. What up, sir? How are you?
Speaker 1: I'm gonna give you the real answer, Jack, I'm exhausted.
Speaker 3: Well you got reason too, and I'm gonna ask you
Speaker 3: about it in a second. But for everybody out there
Speaker 3: that's like, where is Questlove's voice? This is the Quest
Speaker 3: Love Show. This is a mini episode. I'm cousin Jake,
Speaker 3: one of the producers on The Quest Love Show, and
Speaker 3: we're here with Open Mike Eagle, who is newly getting
Speaker 3: integrated with the family. And I gotta say I love it,
Speaker 3: and I think the reason you're exhausted is one of
Speaker 3: the reasons I really appreciate you.
Speaker 2: You've had a busy week.
Speaker 1: Oh yeah, man, I was doing some touring last week,
Speaker 1: so I was in Brooklyn, Montreal, Toronto, Lansing, Michigan, and
Speaker 1: Cleveland and and it. You know, got back a couple
Speaker 1: of days ago and just been hitting the ground running
Speaker 1: in between tour legs because yeah, I fly out to
Speaker 1: start the next in Amsterdam in a couple of days.
Speaker 2: Nice.
Speaker 3: Well, around the time this runs, we like to go
Speaker 3: from farm to table around here pretty quickly, so this
Speaker 3: should be up if you are part of our audience
Speaker 3: in Europe. You know, definitely check Mike on the socials.
Speaker 3: Everyone should do that anyway, but he might be swinging
Speaker 3: through your neck of.
Speaker 2: The woods, and indeed, indeed that's dope. That's dope.
Speaker 3: So in those you know, five or six states, you
Speaker 3: just came off of any highlights. Was there any place
Speaker 3: in the limited downtime you had that you were like,
Speaker 3: I really like this area, you.
Speaker 1: Know, I really like Montreal. I got a chance to
Speaker 1: spend a couple of days there late last year. I
Speaker 1: was on tour with a Fantagram and we had a
Speaker 1: day off, so I really just got to hang out
Speaker 1: in Montreal for a while. And it's such a beautiful
Speaker 1: city with art everywhere and good food everywhere. You know,
Speaker 1: it's and it's even though you know, most cities on
Speaker 1: this hemisphere are relatively new, you know, compared to like Europe,
Speaker 1: and yeah, a lot of other places, Montreal feels old
Speaker 1: and I like that about it too.
Speaker 3: I went for the first time in I think it
Speaker 3: was twenty twenty four.
Speaker 2: It's funny.
Speaker 3: My wife is Canadian born and I had never been
Speaker 3: to Canada until I was in my forties, which is
Speaker 3: pathetic because I grew up like you did. I grew up,
Speaker 3: you know, in the Roust Belt. You know, I'm from
Speaker 3: Pittsburgh originally, which to get to Toronto is a short drive. Yeah,
Speaker 3: so shame on me. But I definitely felt like I
Speaker 3: was in an older city. And I agree with everything
Speaker 3: you said. And it's funny that you mentioned food. So
Speaker 3: when you did your episode this season as a guest,
Speaker 3: I really valued you kind of spoke about, you know,
Speaker 3: making some culinary or I should say eating miss up
Speaker 3: during the pandemic and you know, the turnaround journey you've
Speaker 3: been on since. So I wanted to ask you, you know,
Speaker 3: when you're on the road, what is your relationship with food?
Speaker 3: Because I think we all like good food, but good
Speaker 3: food isn't always good for us.
Speaker 1: It's tough. I go a lot of places where there
Speaker 1: is a lot of good food around, but I often
Speaker 1: don't get to experience it, to be honest, you know,
Speaker 1: that's one thing that people ask me all the time
Speaker 1: when you go to these cities, what do you eat?
Speaker 1: What do you eat? What do you eat? And like,
Speaker 1: I hate that. The truth is that I eat usually
Speaker 1: what's right by the venue, or usually or I play
Speaker 1: a bunch of places where there's a kitchen in house
Speaker 1: because there's a restaurant component of the venue, so whatever's
Speaker 1: on there men you you know, I think one of
Speaker 1: the things that it's hard for people to understand is
Speaker 1: the schedule when you're touring, especially the way that I tour,
Speaker 1: which is typically, you know, we're in a we're in
Speaker 1: a van. We're driving day to day, so we're spending
Speaker 1: you know, five six, eight, you know, hours in a
Speaker 1: van all day, and we're often getting to the venue
Speaker 1: very close to when it's time for sound check. If
Speaker 1: we're lucky and things go smooth, there's a few hours
Speaker 1: maybe between when everything is set up and then when
Speaker 1: doors open or when it's time to play, so you know,
Speaker 1: we can get out maybe and you know, walk around
Speaker 1: a little bit for for an hour or two. That's
Speaker 1: if things go smoothly, and they do not always. But
Speaker 1: what we don't get to do is typically go find
Speaker 1: the popping spot that's got all the great yell reviews
Speaker 1: everybody tells us to go to because there's a line
Speaker 1: at those places usually and we don't have time for that,
Speaker 1: let alone to travel to get to and from and
Speaker 1: make sure where where we need to be on time,
Speaker 1: so we often have to miss out on the on
Speaker 1: the good.
Speaker 2: Food well and the other part.
Speaker 3: And I'm not a performer, but like you know, the
Speaker 3: meal that gets the love on yelp is probably not
Speaker 3: the thing you want to eat before you're jumping around
Speaker 3: on stage for two and a half hours.
Speaker 1: True, you don't want the fancy burger right before you
Speaker 1: go on stage. This might be a little too heavy
Speaker 1: for you in the moment.
Speaker 3: So on the subject of food, there was something else
Speaker 3: I'm talking to you about it away. Oh, let me
Speaker 3: let me ask you this, Like when you go to Europe.
Speaker 3: I know what the schedule looks like, but is there
Speaker 3: one thing that just you look forward to that's on
Speaker 3: the eating tip of things of just like when you
Speaker 3: see that and you're like, I'm I'm gonna carve out
Speaker 3: an hour, whether it's in the morning or night, for
Speaker 3: this one thing in this one place.
Speaker 1: I you know, I have a hard time eating in Europe.
Speaker 1: I really do have a hard time eating in Europe. Jake.
Speaker 1: I'm so American. I'm so American, and it's like I
Speaker 1: encounter the worst parts of myself when I'm on the
Speaker 1: road in Europe. Because I am such a creature of
Speaker 1: convenience and habit and things like breakfast options. There's a
Speaker 1: lot of places in Europe where your hotel breakfast is
Speaker 1: just like a bunch of meat and cheese on platters
Speaker 1: and it looks fancy, but that's not the breakfast I'm
Speaker 1: looking for. I'm looking for from hot eggs somewhere. Nobody's
Speaker 1: got my hot eggs. It's that sort of thing I'm
Speaker 1: sort of always negotiating with and trying to figure my
Speaker 1: way around. Is how do I find something that I
Speaker 1: feel a satisfying or come out of my comfort zone
Speaker 1: enough to feel satisfied by what's being offered to me
Speaker 1: When it's not like I have a bunch of time
Speaker 1: to sit in the same city and get used to something.
Speaker 1: I kind of got a stick and move. So it
Speaker 1: can be tough. I think in Europe especially, it can
Speaker 1: be hard, just because culturally eating is so different over
Speaker 1: there than it is over here.
Speaker 3: You mean, just in terms of the act of it,
Speaker 3: or just the way the attention to detail, or.
Speaker 1: I think it's a little bit of both. I think
Speaker 1: that in America specifically, there are a lot of options
Speaker 1: for you to like eat substantially while also like moving
Speaker 1: around and that's not even just relegated to like fast food,
Speaker 1: like the idea of a diner or something like that,
Speaker 1: where you you know, they're they're making you food, but
Speaker 1: it's not designed for you to sit there all day
Speaker 1: and eat. A diner is usually you know, you're you're
Speaker 1: stopping and getting something convenient, You're sitting at a counter,
Speaker 1: You're you get up when you're done. A lot of
Speaker 1: the places to eat that I've encountered in Europe are
Speaker 1: sit down cafes. There's tables outside, people are, you know,
Speaker 1: smoking cigarettes and talking and they have time to sit
Speaker 1: and eat. And I would imagine the picture that it
Speaker 1: paints for me is people also eat good in their homes,
Speaker 1: but when you're out and about in the world, they
Speaker 1: don't have the same options. But there is good street food. Though,
Speaker 1: there's good street food, like depending on you know, what
Speaker 1: part of town you you can't get some good street
Speaker 1: food up. There's just not a lot of restaurants. The
Speaker 1: amount is a lot less.
Speaker 3: Yeah, I got you, and I've found that. I mean
Speaker 3: sort of like Canada.
Speaker 2: I did not.
Speaker 3: I had never crossed the Atlantic Ocean until you know,
Speaker 3: I was thirty six or thirty seven years old, which
Speaker 3: was great. I mean it was a privilege. So many
Speaker 3: people never get to do that. But the food that
Speaker 3: I've found over there that I like the most is
Speaker 3: street food or like taking walk with you type food
Speaker 3: I haven't found I have, but not as the same
Speaker 3: abundance of that sit down by But it is cool
Speaker 3: to just see people at three in the afternoon hanging out,
Speaker 3: whether they're having a cup of coffee or a drink
Speaker 3: or whatever.
Speaker 2: You know.
Speaker 1: That is one of my favorite cultural differences is when
Speaker 1: you go to Europe, and I mean there's a different
Speaker 1: version of this in London, and there is in France,
Speaker 1: and there is in Amsterdam. But you especially when you're
Speaker 1: going around this time of year. So I'll be going,
Speaker 1: you know, it's May, it's nice outside. Everybody's outside eating,
Speaker 1: everybody's outside, chilling, everybody's outside and joined the weather. Every
Speaker 1: one is outside convening as human beings in a place
Speaker 1: where like there are some cities in America where that
Speaker 1: sort of built in. I think in East coast cities
Speaker 1: there's a lot more natural, organic sort of meeting spaces.
Speaker 1: Here in la they got none of that. They got
Speaker 1: none of that like, the closest you get out here
Speaker 1: is like the grove, which is just like a retail,
Speaker 1: fake place thing. Yeah, exactly, you don't really get the
Speaker 1: sort of natural organic everyone is out sitting along a river, like,
Speaker 1: you know, you don't really get that out here. So
Speaker 1: that's one of the things I really do appreciate the
Speaker 1: most is human beings just convening outside and enjoying the
Speaker 1: weather and enjoying each other's company.
Speaker 3: I wanted to ask you something about home because looking
Speaker 3: at the forty or so episodes that the Questlov Show
Speaker 3: has run this year, and this is rare, you are
Speaker 3: our only guest that has Chicago roots. Really yeah, I
Speaker 3: mean it's funny because Chicago comes up a lot, like
Speaker 3: a lot of folks just reference it being musical influences
Speaker 3: or folks have I'm trying to think if anyone lived there,
Speaker 3: but the biggest Chicago reference at least if we are
Speaker 3: going off of comments on YouTube or on Spotify or
Speaker 3: you know, places people leave comments is Amir had a
Speaker 3: conversation this spring with Padma Lakshmi, who has a new show,
Speaker 3: America's Culinary Cup. I believe it just declared its winner.
Speaker 3: I saw a few episodes was great, and she's kind
Speaker 3: of elevating what she had done with Top Chef. But
Speaker 3: Amir made reference to something I wanted to ask you about,
Speaker 3: and you may or may not have answers, but he said,
Speaker 3: it is a sin, or treated as a sin in
Speaker 3: Chicago to put ketchup on a hot dog.
Speaker 2: You know anything about this.
Speaker 1: I've heard about it. I haven't eaten a hot dog
Speaker 1: since I was thirteen years old, like one of the
Speaker 1: first things I ever in my life decided I didn't
Speaker 1: want know more of. Yeah, it was hot dogs when
Speaker 1: I was a child. So I do hear that there
Speaker 1: are customs. I do hear the Chicago dogs are treated
Speaker 1: in some sacred manner, and you can perform various types
Speaker 1: of sacrilege with how you treat the Chicago hot dog.
Speaker 1: But I'm not. I'm not a part of the religion.
Speaker 3: Without getting you know, too too personal. Was there was
Speaker 3: it the ingredients? Was it just the practice of a
Speaker 3: hot dog?
Speaker 2: Like you know? Was?
Speaker 3: Are you just like listen, there's so much other things
Speaker 3: to consume in this world.
Speaker 1: I think there it was a confluence of factors. I
Speaker 1: was raised by my grandparents, who you know, were not
Speaker 1: that far removed from you know, southern migration to Chicago.
Speaker 1: So I ate a lot of like pork, a lot
Speaker 1: of pork growing up like a lot of pork. And
Speaker 1: I think I started realizing when I was relatively I
Speaker 1: just didn't like it that much, Like it all just
Speaker 1: felt too salty, uh, and not the greatest taste to me.
Speaker 1: And then when I was about thirteen, I learned how
Speaker 1: hot dogs were made, yeah, and and bolgoney and all
Speaker 1: this other stuff that I was being fed, and I
Speaker 1: was like, I don't want that anymore. I don't I
Speaker 1: don't want mechanically separated, you know, I don't want to
Speaker 1: get too I don't I don't want to use too
Speaker 1: invokes too much dirty imagery here, But it's not the
Speaker 1: parts of the animal that you want to eat. And
Speaker 1: I felt like my experience of eating it was like, yeah,
Speaker 1: that's kind of what this tastes like. It tastes like
Speaker 1: amorphous gross meat. Like I don't, I don't enjoy this.
Speaker 1: And then there was another component of me really discovering
Speaker 1: hip hop and starting to understand and like the sort
Speaker 1: of five percent stuff that like the Wu Tang was
Speaker 1: talking about and and you know, so you know, I'd
Speaker 1: stop eating like skittles cause you know, the gelatine and okay,
Speaker 1: and so you know, I had gotten really aggressive on
Speaker 1: that sort of pseudo spiritual tip of the identity that
Speaker 1: I was taking on as a young hip hopper. So
Speaker 1: that started to make me pretty stringent about what I
Speaker 1: did or didn't eat at that time too, in a
Speaker 1: way that does not persist to this day, but that
Speaker 1: was part of the thinking at the time.
Speaker 3: No, I can I can respect it and relate to
Speaker 3: it in other ways of just like, you know, it's
Speaker 3: funny how hip hop does that. So you know, I
Speaker 3: know you've obviously you spoke about it. You've lived in
Speaker 3: LA for more than a decade now, correct, right.
Speaker 1: Yep, No, it's been it'll be twenty two years.
Speaker 2: Oh twenty two damn twenty two years. That's that's crazy.
Speaker 3: First of all, when you do go back to Chicago,
Speaker 3: be it on tour or to see loved ones, is
Speaker 3: there because you're not. I mean, if you're on toy
Speaker 3: you're working, But if you have the time, is there
Speaker 3: that thing that feels like home on the food side of.
Speaker 1: The things, it really is. I really do need to
Speaker 1: go get some of that deep dish. I really really,
Speaker 1: I really do.
Speaker 2: What's your spot?
Speaker 1: I mean, yo, So like there was a spot by
Speaker 1: my crip called Rico Benny's. I don't even know if
Speaker 1: that's still around, but that's like the one I associate
Speaker 1: with the deep dish most is lou Mault Natties. If
Speaker 1: you've got time to go to a sit down nice place,
Speaker 1: people talk crap about Gierdno's. I love gier Donald's. I
Speaker 1: will always love gier Donald's. The smell of that crust,
Speaker 1: all that spinach, and that deep dish pie. I'm a
Speaker 1: big fan. I'll always love it. I do personally think
Speaker 1: it's the superior piece of style. But I can say
Speaker 1: that and also hold space for the fact that you
Speaker 1: cannot eat that all the time. Die You will die
Speaker 1: quickly if you eat that all the time. It's a
Speaker 1: special thing. Reserve especial occasions, like when you say when
Speaker 1: you have time, you have to have time to allow
Speaker 1: them to cook this. You can only really eat two
Speaker 1: slices of a day, so it takes you a while
Speaker 1: to even eat it. But it is my favorite favorite
Speaker 1: for you.
Speaker 2: Oh that it's expensive too.
Speaker 3: I went to the Loom I was, I went on
Speaker 3: tour with Rock the Bells in two thousand and eight
Speaker 3: on the media side, and I remember I took my
Speaker 3: coworkers out. I thought I was just grabbing us all nice,
Speaker 3: nice meal. And the bill came for that was that
Speaker 3: was more than I had. Yikes, that was a past
Speaker 3: due moment for sure. But one thing I wanted to
Speaker 3: ask you that I just learned about recent years, and
Speaker 3: you're a West Sider of Chicago. Sorry sounds like, excuse me,
Speaker 3: I recently learned it. But this other style of pizza,
Speaker 3: the bar, the tavern, is that a.
Speaker 1: Thing is that you're talking about When it's cut into
Speaker 1: the grid.
Speaker 2: Yeah, it looks like a jigsaw puzzle, but it's the opposite.
Speaker 1: It's like it's super thin crust.
Speaker 2: Cracker.
Speaker 1: Yeah, yeah, super thin crust. That's sort of associated in
Speaker 1: my mind with the North Side. Actually it might be
Speaker 1: on the West Side too, But that is the other
Speaker 1: pizza style. Like when you know, you were in elementary
Speaker 1: school and there was a pizza party in the school
Speaker 1: brought into pizza. That's the sort of pizza that they brought. Okay,
Speaker 1: you know, cut on the grid and you know you
Speaker 1: wanted the square pieza and the mill didn't necessarily want
Speaker 1: the corners, but they was like all crust right because
Speaker 1: of the way those were cut. But yeah, I grew
Speaker 1: up eating that and I didn't even realize until I
Speaker 1: was an adult that that was like a regional thing.
Speaker 3: Yeah, I and I just learned there's a spot in
Speaker 3: Philly that runs a cheap one like every day between
Speaker 3: like four and six, like a happy hour thing, and
Speaker 3: it's top three in Philly, and that's sacrilege because Philly
Speaker 3: takes a lot of produence pizza. But I enjoyed it,
Speaker 3: and they were like, yeah, we modeled after the Chicago style.
Speaker 3: And I'm like, man, next time I'm in Chicago, I
Speaker 3: want to go to some of those, uh, some of
Speaker 3: those those places that really kicked that off.
Speaker 1: Italian Village is the is the go to spot for
Speaker 1: the for the Grid pizza and I there's some actual
Speaker 1: name for it that alludes to me right now, but yeah,
Speaker 1: but that's that's the that's.
Speaker 2: The unofficial official.
Speaker 1: Yeah, but the spot, the spot is Italian Village.
Speaker 2: Okay, that'll be my first stop. I'm just curious.
Speaker 3: You know, like people make a lot of the show
Speaker 3: The Bear and you know, at QOLS we had Robert
Speaker 3: Townsend on and this season, Jamie Lee.
Speaker 1: Curtis to Robert Townsend, He's amazing.
Speaker 2: You ever met him?
Speaker 1: Yeah, well, I've interviewed him. I didn't know that I
Speaker 1: interviewed him remotely.
Speaker 3: Nice, nice, phenomenal storyteller and like one of those things.
Speaker 3: And we'll talk about this in another mini but like
Speaker 3: when you get done speaking to him, you literally want
Speaker 3: to just put on his entire cannon.
Speaker 1: Yeah, man, Hollywood shuffle the media. Yeah, let me show
Speaker 1: you something I got right behind me because I didn't
Speaker 1: know he was going to come up. Yeah, And for
Speaker 1: the I guess this is just audio, so I'll have
Speaker 1: to describe.
Speaker 2: Describe it.
Speaker 1: And I just happened to have this. This is the
Speaker 1: audio reels for Partners in Crime on HBO. This is
Speaker 1: the audio reel from the television production of that show.
Speaker 1: And it's very heavy, old two inch tape reels.
Speaker 3: That is, are you somebody like I know you collect things?
Speaker 3: You spoke in the episode about you know, obviously your
Speaker 3: boombox collection, But are you, like I know, a mere
Speaker 3: collects reels?
Speaker 2: Is that part of your thing? Though?
Speaker 1: No, those happened to come into my possession. There was
Speaker 1: a person who used to work for me as my
Speaker 1: assistant who had somehow those that come into his possession
Speaker 1: and he knew I was a big Robert Townsend fan,
Speaker 1: so he gave them to me. I'm in the process
Speaker 1: of getting those to Robert now because I got like
Speaker 1: four of them from different projects that he did see.
Speaker 1: I'm just trying to get him back to him because
Speaker 1: when I last I spoke to him about him, he'd
Speaker 1: be very happy to have them.
Speaker 2: Yeah, that's dope.
Speaker 3: I love when you hear those stories of people help getting,
Speaker 3: you know, very crucial pieces of memorabilia back to their creators.
Speaker 3: Is there anything like that in your career that you
Speaker 3: know is out there and you not even necessarily who
Speaker 3: has it, but that you would like back.
Speaker 1: Wow, that's a great question. So I feel like I
Speaker 1: look at old videos of me performing sometimes because I'll
Speaker 1: put that stuff on my live stream to sort of
Speaker 1: start it off, Like while I'm setting up, I'll have
Speaker 1: some old video on me performing playing. And I've always
Speaker 1: had a table because I've always sort of had my
Speaker 1: own gear to trigger my beats when I'm on stage,
Speaker 1: and I used to keep a lot of like very
Speaker 1: evocative knick knacks on the table. I had a little
Speaker 1: crown that I used to pass around and have everybody
Speaker 1: in the crowd touch. I used to have this little
Speaker 1: ice king from Adventure time figure. I had a robot
Speaker 1: somebody like a Felt robot somebody had stitched for me.
Speaker 1: And it's like, I don't know where any of that
Speaker 1: stuff is now. And I don't think I lost all
Speaker 1: of these things is in one go. I think just slowly,
Speaker 1: but surely I would misplace one thing, misplaced another thing.
Speaker 1: And now I don't really even carry stuff like that anymore.
Speaker 1: But if anybody ever like found or had one of
Speaker 1: those things that brought it to me, I'd be able to.
Speaker 2: All right, let's manifest that.
Speaker 3: So one last question, just as we, you know, chit
Speaker 3: chat about food in Chicago, is there anything about Chicago
Speaker 3: food that people get That's why I started to ask
Speaker 3: with the Barracle.
Speaker 2: Like people get wrong.
Speaker 3: I don't mean in media, but just like a misnomer
Speaker 3: when people show up.
Speaker 2: That they might not.
Speaker 1: Yet I mean, I do take it back to the
Speaker 1: pizza thing. For one, I do think that as Chicago ones,
Speaker 1: we are very loud in our support of Deep Dish pizza.
Speaker 1: But I do think a common misconception is that people
Speaker 1: think we want to or encourage people to eat that
Speaker 1: every day. I don't think it's it's not a good idea.
Speaker 1: It's it's similar to in London. You know, they're famous
Speaker 1: their their uh fry breakfast or whatever. Oh yeah, yeah,
Speaker 1: the sausage and the tomatoes and all of the stuff,
Speaker 1: and they are known for that. But when you go
Speaker 1: out there and you talk to them and they're like, yeah,
Speaker 1: we don't eat this every day. That would be impossible.
Speaker 1: So this is like this is like a Sunday morning
Speaker 1: thing with family.
Speaker 2: This is not special occasions.
Speaker 1: Yeah yeah, yeah, And so you know that's I think
Speaker 1: most food misconceptions start there. That, yeah, just because the
Speaker 1: reason enjoys the thing, people think that that is the staple.
Speaker 1: Like you know how people in New York they get
Speaker 1: a slice of pizza almost every day from the corners, Like,
Speaker 1: you can't do that with this pizza and nobody is
Speaker 1: asking you to.
Speaker 3: No, you can't do with the Philly cheese steak either,
Speaker 3: and people assume and they love to talk about it
Speaker 3: and like, to me, that is a low form of
Speaker 3: conversation and one of people are genuinely interested with the
Speaker 3: Philly cheese steak talk. I'm all it's just like, yo,
Speaker 3: let me know when you're done.
Speaker 1: So people have a lot of cheese steak opinions.
Speaker 3: Oh so many, so many, And it's one of those things.
Speaker 3: I don't know if this happens with pizza, but like
Speaker 3: your choice says five other things about.
Speaker 1: You, you know, and you believe that this is true.
Speaker 2: I believe that part is true.
Speaker 3: I've lived here twenty five years for the better part
Speaker 3: of and yeah, I mean just like if somebody says,
Speaker 3: you know, they they like this one spot where I
Speaker 3: probably know how you voted or I know how you
Speaker 3: see Wow, you know what I mean?
Speaker 2: Like there, it's one of those. It's one of.
Speaker 1: Those you tell on yourself with your.
Speaker 3: One unless you come in and you're like, hey, I know, like,
Speaker 3: don't get me killed out here, but I like this
Speaker 3: and here's why.
Speaker 2: There you go.
Speaker 1: But interesting, I don't know I had political implications. I
Speaker 1: gotta be really careful.
Speaker 2: Well you know, yeah you let But it's funny.
Speaker 3: There's been a lot of cheese steak talk over the
Speaker 3: years on the show, and Amir's opinions on places and
Speaker 3: certain spots has evolved and changed, but he shouted out
Speaker 3: some legendary ones. But yeah, man, it's always great to
Speaker 3: wrap with you. I wish Gary well on the street
Speaker 3: this tour. You're gonna come back with some stories.
Speaker 1: You know, always there's always something that's absolutely well.
Speaker 2: Please look out.
Speaker 3: We are dropping new questlov Show episodes on Mondays. These
Speaker 3: minis are hitting folks during the week or the weekend.
Speaker 3: You know, let us know if there's anything we can
Speaker 3: do to help keep this engaging on either side. But
Speaker 3: I know we have so many great things in the cannon,
Speaker 3: and I really just enjoy rapping with you. We're gonna
Speaker 3: get a mirror back on here as soon as he
Speaker 3: finishes up those roots picnic rehearsals too.
Speaker 1: I could imagine that those are quite daunting.
Speaker 3: Yeah, I'm getting much less correspondence with the man the
Speaker 3: legend these days, but I know come June first, we'll
Speaker 3: be back at it.
Speaker 2: So all right, man, until next time, What's
Speaker 1: Love Show is in production of iheartgree to You.