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Speaker 1: Getting ready for the fifteen minute morning show. Let's talk

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Speaker 1: about Blue Apron delivering fresh, preportioned ingredients, step by step

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Speaker 1: recipes right to your door, in my door every Wednesday

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Speaker 1: for me. You can cook these meals in under forty

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Speaker 1: five minutes and you look like a culinary genius. And

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Speaker 1: the menu changes every week based on what's in season

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Speaker 1: and what's designed by Blue aprons inhouse culinary team. If

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Speaker 1: you check out blue apron dot com slash elvis, look

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Speaker 1: at the recipes this week pen fried chicken with sweet

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Speaker 1: and tangy zucchini beef and mushroom stew with roasted potatoes.

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Speaker 1: Oh my god, Italian styles shrimp and sweet peppers. I

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Speaker 1: want it all now. If you don't like seafood, to

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Speaker 1: tell them no seefoo, they want send seafood. If you

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Speaker 1: want to take off a few days or a few weeks,

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Speaker 1: no problem, no contracts designed with Blue Apron. Blue Apron

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Speaker 1: is gonna treat our fifteen minute morning show listeners to

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Speaker 1: thirty dollars off your first order. Go to blue apron

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Speaker 1: this week's men. You get your thirty dollars off at

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Speaker 1: blue apron dot com slash fifteen for what would you

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Speaker 1: talk about on your on your podcast? Firm Elvis presents

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Speaker 1: Minute Morning Show. We've got a full house today the

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Speaker 1: fifteen Minute Morning Show podcast. It's the show after the show.

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Speaker 1: If you're Worr, it's the you know, some people do

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Speaker 1: prefer the podcast because it has a whole different tempo,

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Speaker 1: a whole different energy, which is cool with me. Let's

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Speaker 1: go around the room, around the table. We've got Scary Hello,

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Speaker 1: we have Dave Brody, we have Great to the Frat Boy,

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Speaker 1: we have Garrett, we have Danielle, we have Straight and Nate,

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Speaker 1: and our special guest today is Stephen Levine, the pr

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Speaker 1: PR Guru to the stars. So we'd like to start

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Speaker 1: out today's fifteen Minute Morning Show podcast with a question

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Speaker 1: that's been haunting Greg t the entire day about lobster. Right.

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Speaker 1: My question is, well, first of all, how many people

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Speaker 1: here in the room like like lobster lobster fans. Stephen

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Speaker 1: Levine hates fish and Daniel hates well, I agree. I

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Speaker 1: really enjoyed lobster a lot, but the problem is is

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Speaker 1: that I can't afford it. So my question is, why

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Speaker 1: is lobster so expensive? I don't get it. What do

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Speaker 1: they do? We'll find out and I'll tell you why.

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Speaker 1: While you're googling the question why is lobster so expensive?

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Speaker 1: Which is simple to ask, I will tell you that

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Speaker 1: lobster used to be considered peasant food. Back in the

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Speaker 1: day when they had to feed prisoners and things, they

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Speaker 1: would be them lobster because it was so plentiful. There

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Speaker 1: was so much of it. You couldn't It was like chickens. Today,

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Speaker 1: you couldn't move without running into a lobster. We're kidding me,

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Speaker 1: I'm not kidding you. Well, the other thing with Greg

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Speaker 1: t is he thinks it's so simple to catch a

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Speaker 1: lobster though too, because think about it, you don't like

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Speaker 1: throw a line in there and go catch it. You

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Speaker 1: just drop a box in and the thing just does itself.

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Speaker 1: It walks right in there and you lift it up

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Speaker 1: like you called it a roach motel, and there's there's

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Speaker 1: the lobster. They do. So they are the cockroaches of

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Speaker 1: the sea, now you know, keep your mind. You know

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Speaker 1: there is a show called Deadliest Catch where we see

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Speaker 1: people dying to film it like that. They want to

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Speaker 1: make it exciting for ratings. It's dangerous to be out

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Speaker 1: there in the ocean. I have a lobster story. Okay,

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Speaker 1: let's as you look up why is lobster expensive? Which

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Speaker 1: is taking you like years? Because we go to Daniel

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Speaker 1: for herchister. I don't know if we told us on

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Speaker 1: aeronaut But when my son was small, my twelve year

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Speaker 1: old now, he used to go visit the lobsters at

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Speaker 1: the grocery store in the big tank, and every time

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Speaker 1: there was less, he would say, Mom, those lobsters got adopted.

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Speaker 1: And I didn't have the heart to tell him no,

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Speaker 1: so I would say, you're right, honey, those lobsters got

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Speaker 1: a home. Isn't that great. Well, then one day we

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Speaker 1: went to a big barbecue in someone's backyard and on

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Speaker 1: everybody's plate was a lobster. So he turned to me

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Speaker 1: and he goes, Mom, they don't get adopted, do they?

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Speaker 1: And I said no? And then I had a break

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Speaker 1: down and go, no, honey, people actually eat them. And

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Speaker 1: he was so upset. Another reason I can't have kids.

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Speaker 1: I cannot explain the lost we chopped them up. I

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Speaker 1: can't pick a lobster out. But here's something like happened

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Speaker 1: to me that I want to share. With you. Um,

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Speaker 1: I'm fine having a lobsters served to my table, but

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Speaker 1: I don't pick them out of the tank. I don't

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Speaker 1: want any part of like signing their death warrant. So

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Speaker 1: my wife and I love lobster, and the supermarket had

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Speaker 1: the special you buy like this big pin. It's like

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Speaker 1: a giant ice cream tub and it's a lobster dinner.

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Speaker 1: Just put it on the stove and it's ready to go.

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Speaker 1: It's potatoes and stuff and ready to go. Sounds fabulous. Yeah,

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Speaker 1: So we bring one home and I put on this

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Speaker 1: the stove and I turn it on, and you don't

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Speaker 1: if they had water or anything, because it's all in there.

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Speaker 1: And then there's holes in the top. But I figure

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Speaker 1: it's the steam could get out. Well, we put the

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Speaker 1: flame on and within like twenty seconds the lid pops off.

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Speaker 1: I didn't know, and this thing's alive and it's trying

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Speaker 1: to get out, and now I have to realize I

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Speaker 1: have to beat it with a stick to get it

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Speaker 1: back in there to din Now. So I had potatoes

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Speaker 1: for dinner and my wife had the lobster. I couldn't.

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Speaker 1: I couldn't because I just saw it my house, you know,

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Speaker 1: it's it's not unusual, and this is an extreme case

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Speaker 1: that you're describing. It's not unusual for people to not

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Speaker 1: want to know where their food comes. Some people just

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Speaker 1: can't handle that. But when it comes into the end

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Speaker 1: of the day, when it comes to chicken or any

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Speaker 1: any meat you're gonna you know, you don't want to

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Speaker 1: know how they brought it to The old expression is

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Speaker 1: you don't want to see how they make the sausage.

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Speaker 1: Exactly right. So wait a second. So so when when

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Speaker 1: you go here, we go, here comes a question. Not

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Speaker 1: when you go to a restaurant and you see that

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Speaker 1: big tank, they don't you realize that they're literally going

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Speaker 1: into the tank, grabbing it and throwing it into a seating.

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Speaker 1: That is the best way to consume lobster. He doesn't

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Speaker 1: want to be the one that says, I'll take that one,

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Speaker 1: so that he gives them their death. He doesn't want

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Speaker 1: to look his dinner in the ay. I know how

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Speaker 1: a tank works, but it's looking right back at you

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Speaker 1: with us be little. That's whenever we would go to dinner,

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Speaker 1: they would order prawns, which is shrimp, and they bring

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Speaker 1: them out with the head in the hip bowls and

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Speaker 1: they're sitting there looking at you. I'm like, how the

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Speaker 1: hell can you eat this? It's looking at you. I know.

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Speaker 1: But you know, if you stop and think about it,

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Speaker 1: we are. We are a little silly because you know,

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Speaker 1: when you sit down to eat shrimp or chicken, if

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Speaker 1: if you're thinking that it's just it just falls from

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Speaker 1: this guy. It's already filed. It's you know, it's not

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Speaker 1: you're fooling yourself. Okay, but I can eat a lamb

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Speaker 1: chopped for a hamburger. Scary. And I went to a wedding.

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Speaker 1: We talked about this in the Brooklyn Boys podcast. You

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Speaker 1: know there's a carving station the carve a roast beef.

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Speaker 1: It's like a piece of meat. You don't ask questions.

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Speaker 1: We went to a wedding where there was was a pig.

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Speaker 1: It was a whole pig, and the guy was carving

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Speaker 1: the pig my wedding. Yeah, So when the pig was done,

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Speaker 1: somebody went over and I have cut the head off

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Speaker 1: and was running around with the pig at the wedding.

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Speaker 1: I just want I want bacon. I don't want to

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Speaker 1: see the pig. But you do know where it comes from.

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Speaker 1: But I don't want to see it looking back and

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Speaker 1: going enjoy. But you do know where it comes from.

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Speaker 1: You turn to have a much guilt when you don't

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Speaker 1: see it. Okay, I know where babies come from. You

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Speaker 1: don't want to see that happen. God, Actually I like

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Speaker 1: seeing that. I thought that was kind of neat and

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Speaker 1: seeing like one person and then all of a sudden

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Speaker 1: there's two. I think that's kind of neat. Yeah, that

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Speaker 1: was really neat. All of a suddenly there's like another

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Speaker 1: life that comes right now. I think that's I love.

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Speaker 1: It's the miracle of day. I love going to a

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Speaker 1: pig roast and just going over there and just ripping

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Speaker 1: the air off and starting non on it in front

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Speaker 1: of people. It depends on your culture too, because my

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Speaker 1: friends from a different part of the where you grew

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Speaker 1: up in Iran, and one thing over there is they

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Speaker 1: eat the heads of stuff basically, so they would fight

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Speaker 1: over the eyeball from the sheep like they would legitimately

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Speaker 1: woman his sister would fight. It's the same in Italy, Italy.

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Speaker 1: Do you just eat it? And you and and isn't

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Speaker 1: there veins and stuff inside? But you're sitting here here

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Speaker 1: talking about eating a leg of a cow. That is true.

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Speaker 1: You're talking about that the rib. You're eating a rib

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Speaker 1: out of a goat. Okay, picture of the goat and

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Speaker 1: you see that rib you're gonna be that you're gonna

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Speaker 1: put You're gonna slather it with barbecue sauce and eat it.

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Speaker 1: This is why I should be a vegetarian. I can't

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Speaker 1: stand well, you know what, a lot of people have

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Speaker 1: chosen a life of vegetarianism because of this concept, because

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Speaker 1: they are the ones who actually recognize when they sit

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Speaker 1: down to eat a chicken leg, it came from a

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Speaker 1: chicken that used to run on that leg. You remember

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Speaker 1: when we had turkeys in the studio and we fed

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Speaker 1: the turkeys turkey. I'll be the first one to tell

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Speaker 1: you that. If I'm sitting in a restaurant and I

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Speaker 1: ordered that, and I order a fish like a Bronzino

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Speaker 1: or something, I tell the waiter every time, can you

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Speaker 1: debone it? Can you fill it? I don't want to

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Speaker 1: see it in its original format. I just want to

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Speaker 1: be able to take my fork and scrape away the white.

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Speaker 1: A lot of people, but what time I bought it

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Speaker 1: on seamless? I bought a bronzino all of a sudden

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Speaker 1: I opened up the box and the freaking thing is

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Speaker 1: staring at me, like, oh my god, it's gonnahead of

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Speaker 1: the tail to be on when you when you grill

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Speaker 1: whole fish. If done right, it really truly is the

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Speaker 1: best way to eat. It's so good. I love that

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Speaker 1: that Scary started his story with I'm gonna be the

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Speaker 1: first to tell you a story only he could tell

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Speaker 1: about his personal experience. Who else would tell that story?

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Speaker 1: You're like, I'm gonna be the first want to tell

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Speaker 1: you that I went to the store and boughter Bronzino

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Speaker 1: because restaurant is different Thanzino. It's a white fish. It's

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Speaker 1: like a it's a big don't know. Okay, this is

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Speaker 1: not the Brooklyn Boys podcast. Can't we stop screaming for

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Speaker 1: just a moment? Yes, special guest, uh Stephen Levigan. Um,

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Speaker 1: you know our friend Shane and Rayvon are vegan, right.

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Speaker 1: So we've been hanging out this last month and they

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Speaker 1: are very strict with their diet, and um, I have

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Speaker 1: tried to be respectful and eat vegan with them, like

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Speaker 1: when we go out to eat, and it's actually not

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Speaker 1: that bad. I didn't realize how many things that they

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Speaker 1: have that you could substitute, uh, like they have like

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Speaker 1: the tofu burgers, and I mean, listen, it doesn't taste

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Speaker 1: the same. But um, I tried it to just be

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Speaker 1: respectful for them. And and they I didn't even understand

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Speaker 1: that if you're a vegan, you can't eat eggs either. No. No, no,

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Speaker 1: they eat a lot of guacamoa. You know. We had

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Speaker 1: them over to our house because they were visiting some

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Speaker 1: friends down the road. And and and I said, Alex,

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Speaker 1: ray Van and Shane Er coming over. He's like, what

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Speaker 1: are you gonna serve? And uh, guacama? It's really what else?

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Speaker 1: That's all we have. But you know what, there's a

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Speaker 1: there's a restaurant, an incredible restaurant out in West Hollywood

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Speaker 1: called a Grass Madre. It's a Mexican restaurant. It's vegan.

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Speaker 1: Some of the best food I've ever had. Mind, it's

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Speaker 1: so it's terrific. So if you know what you're doing

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Speaker 1: as a chef, you can do it. You can get

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Speaker 1: through this world without eating an egg, without eating a

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Speaker 1: piece of meat. You can't do it. And I'll tell

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Speaker 1: you not to be a vegan because I didn't give

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Speaker 1: up anything else. But I gave up cheese for a

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Speaker 1: little bit of time. The there's like more dairy stuff.

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Speaker 1: The difference that I was feeling just like being more

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Speaker 1: awake and was ridiculous, Like I couldn't believe how much

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Speaker 1: more awake I felt not having dairy in my life,

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Speaker 1: you know, And many people have explained it this way.

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Speaker 1: The only reason we should ever ingest dairy milk is

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Speaker 1: it for kids, and we need we need the hormones

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Speaker 1: that we get from our mother's really, and so beyond that,

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Speaker 1: I don't think we're supposed to be drinking milk. Well,

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Speaker 1: that's dairy, your mother's milk. I mean, that's got a

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Speaker 1: lot of fat in it, because you want to make

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Speaker 1: your child bigger, faster, exactly. But drinking cow's milk as

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Speaker 1: a substitute, it's it's that's for the cow. Right, We're

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Speaker 1: the only being creature on this planet that drinks another

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Speaker 1: creature's milk is going to be very happy with you.

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Speaker 1: What am I supposed to have with cereal? Then it's

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Speaker 1: been it's been going on for so many years, I know,

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Speaker 1: but in theory, and by the way, speaking of today

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Speaker 1: is National Serial Day. If you're listening to this podcast,

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Speaker 1: other day. We recorded it on March seventh, Wednesday, No

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Speaker 1: sital cereal day. I had chocolate cheerios this morning, and

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Speaker 1: and I had some frosted flakes. But speaking of where

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Speaker 1: can we get Jake in here? Producer Jake. He went

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Speaker 1: to open up a fresh box of frosted flakes, and

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Speaker 1: rather than you know, opening the plastics so you could

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Speaker 1: easily fold it back ups, it ripped all the way

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Speaker 1: down to the bottom and inside the box. There's no

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Speaker 1: way to pour it. Did he tore? He tore it

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Speaker 1: top to bottom and not across. He's supposed to part

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Speaker 1: the two sides of it, pull from the center. I

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Speaker 1: only do the little end, like the end of the bag,

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Speaker 1: and then I pour it sideways so that it stays

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Speaker 1: fresh the rest of the bag. So okay, producer Jake. Yeah,

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Speaker 1: why did you rip the frosted flakes bag from the

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Speaker 1: top to the bottom inside the box? Well, here's the thing.

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Speaker 1: I was really hungry, and you know, you just like

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Speaker 1: take your two hands and you rip it open. And

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Speaker 1: I just pulled a little bit too hard and the

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Speaker 1: whole thing came open, and I was like, well that's fine,

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Speaker 1: I'm gonna eat it all anyway. The only things about himself.

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Speaker 1: Why wait, let me show you how I opened a envelope.

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Speaker 1: This is how I opened mail. Oh my god, look,

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Speaker 1: he ripped off the edge of the envel. It looks

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Speaker 1: like a pterodactyl bit it because I can never open

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Speaker 1: it with the like where the actual seal is? Why not?

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Speaker 1: Because it's it's I don't know if you get a

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Speaker 1: letter opener, I could use a letter open It looks

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Speaker 1: like it exploded. Yeah, opensed on the side. Who opens

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Speaker 1: up the side of an envelope to the top corner.

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Speaker 1: All my food goes bad at my house because I

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Speaker 1: opened everything like that. Can you take off a bra? Yeah?

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Speaker 1: One hand the important things. He knows how to dude, alright,

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Speaker 1: So so things go They spoil faster in your kitchen

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Speaker 1: because you can't seal food because you've ripped the container. Yeah,

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Speaker 1: like it's not possible to to seal it because it's

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Speaker 1: it's too too far gone. So I see this. I

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Speaker 1: love frosted flakes. They're great. So anyway I wanted I

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Speaker 1: wanted to just pour some because I don't put my

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Speaker 1: hand in. I don't put my hand in cereal. I

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Speaker 1: just pour it because I hate when people put their

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Speaker 1: hand in cereal, like I saw someone here do it

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Speaker 1: is off. It's bad manners. Well know you're putting all

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Speaker 1: yours and put my hand in the cereal. I didn't.

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Speaker 1: I didn't say you did anyway, So so I went

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Speaker 1: to pour it and it poured all over the floor

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Speaker 1: because you went the bag and had it. Okay, when

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Speaker 1: you open a bag of Doritos, don't you go from

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Speaker 1: the center the two sides and you pull from the middle.

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Speaker 1: But Doritos are easier, very very yeah, we do, we do. Okay,

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Speaker 1: they should make those zip block In all fairness, you

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Speaker 1: got to pull from the pull from the middle. Do

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Speaker 1: we all agree? From the problem with frosted flakes is

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Speaker 1: that the bag is really thick, so you have to

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Speaker 1: pull really hard. Like with Doritos, it's a lot easier

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Speaker 1: to open because it's a thin bag. Bag pretty much,

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Speaker 1: maybe you need to work out a little jit. I

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Speaker 1: worked out too much. I'm pulling it too hard. So

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Speaker 1: we opened up this fifteen minute morning show podcast with

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Speaker 1: two thoughts. Number one, Hey, the podcast is different than

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Speaker 1: our regular show. It's a different pace, So what do

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Speaker 1: you think about it? Textas let us know. The other

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Speaker 1: thought was it's a question from Great t Wise lobster

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Speaker 1: so expensive have you? Finally, in fifteen minutes, googled the

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Speaker 1: question why, and the answer is what Business Insider. They

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Speaker 1: say that cutting the price of lobster, and the cutting

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Speaker 1: the price of lobster on a menu might signal that

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Speaker 1: the lobster is inferior in quality, so they're not cutting

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Speaker 1: the prices. And you were right the back of the

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Speaker 1: day it was like a next note, Okay, but why

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Speaker 1: are they expensive? You haven't yet to find out why.

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Speaker 1: They say, it's a very complex situation when it comes

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Speaker 1: to lobster, but a lot of restaurants won't lower it

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Speaker 1: because then they think that it's no good. I'm not asking,

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Speaker 1: that's trying to say, it's a mind mind screw no one.

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Speaker 1: There's a reason why. It's only other example that Business

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Speaker 1: Insider gives is that from time to time, the crop

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Speaker 1: one season versus the other season makes it go up

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Speaker 1: and down the price, so so they're more difficult to harvest.

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Speaker 1: That's correct. There's the answer right there. The prices there

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Speaker 1: has nothing to do with it, has nothing to do

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Speaker 1: what the question is. Morning Show