1 00:00:09,080 --> 00:00:11,320 Speaker 1: Hello, and welcome to save your prediction of iHeartRadio. I'm 2 00:00:11,320 --> 00:00:13,680 Speaker 1: Annie Reason and I'm Lauren Vogelbaum, and today we have 3 00:00:13,680 --> 00:00:19,079 Speaker 1: an episode for you about Lowry's Yes, the seasoned salt 4 00:00:19,280 --> 00:00:24,640 Speaker 1: and the restaurant. It's both. I didn't really realize this, 5 00:00:25,000 --> 00:00:26,600 Speaker 1: but it is very much both. 6 00:00:27,720 --> 00:00:30,200 Speaker 2: I didn't realize it either. I didn't know about the restaurant, 7 00:00:30,480 --> 00:00:34,840 Speaker 2: so this was a fun one. I learned a lot 8 00:00:35,120 --> 00:00:40,880 Speaker 2: me too. Yes, yes, genuinely really fun. Like, yes, genuinely 9 00:00:40,960 --> 00:00:45,360 Speaker 2: really fun. Opened up a lot of rabbit holes as always. 10 00:00:46,280 --> 00:00:49,320 Speaker 2: But was there any particular reason this was on your mind? 11 00:00:49,360 --> 00:00:49,680 Speaker 1: Lauren? 12 00:00:50,320 --> 00:00:50,479 Speaker 2: Oh? 13 00:00:50,720 --> 00:00:52,920 Speaker 1: Was there? I should be better prepared for this question. 14 00:00:54,280 --> 00:00:56,640 Speaker 1: I love that you're not. It's great. I think it 15 00:00:56,720 --> 00:01:01,960 Speaker 1: had been on my list for a while as one 16 00:01:02,000 --> 00:01:06,720 Speaker 1: of those things that I kind of sometimes my episode 17 00:01:06,760 --> 00:01:10,920 Speaker 1: topic selection process involves like going to my kitchen cabinets 18 00:01:11,480 --> 00:01:15,199 Speaker 1: and digging through them and seeing what brands we haven't 19 00:01:15,240 --> 00:01:18,600 Speaker 1: talked about yet, and I strongly suspect this was one 20 00:01:18,600 --> 00:01:23,520 Speaker 1: of those, but who knows. It is also, you know, 21 00:01:23,640 --> 00:01:27,479 Speaker 1: like grilling season here in the United States and Lowry 22 00:01:27,560 --> 00:01:33,959 Speaker 1: Season salt is a very popular addition to grilled proteins, 23 00:01:34,160 --> 00:01:38,360 Speaker 1: so yeah, and all kinds of things and everything else. 24 00:01:39,640 --> 00:01:42,320 Speaker 2: Yes, as we were doing this research, I looked in 25 00:01:42,400 --> 00:01:46,440 Speaker 2: my own cabinets as well, and I do have some Lowy's. 26 00:01:47,080 --> 00:01:47,600 Speaker 1: I think I have. 27 00:01:48,600 --> 00:01:52,240 Speaker 2: Womon pepper Okay, yeah, it wasn't the original flavor. 28 00:01:52,280 --> 00:01:56,840 Speaker 1: I have some other interesting huh. Yeah. Yes, Oh. 29 00:01:56,960 --> 00:02:00,400 Speaker 2: I would love listeners write in about you'll look in 30 00:02:00,480 --> 00:02:02,640 Speaker 2: your own dabit and see what you have. 31 00:02:03,200 --> 00:02:06,120 Speaker 1: Oh yeah, yeah, yeah. And I'm positive that some of 32 00:02:06,160 --> 00:02:12,200 Speaker 1: y'all already are composing emails, so we're ready looking forward 33 00:02:12,200 --> 00:02:18,000 Speaker 1: to hearing from you. Yes, also unrelated to Lowry's, but 34 00:02:18,240 --> 00:02:20,880 Speaker 1: we do have a bit of an announcement to make. 35 00:02:22,080 --> 00:02:27,440 Speaker 1: So there is a PRX Podcast Creator Summit, which is 36 00:02:27,639 --> 00:02:33,600 Speaker 1: an ongoing series of podcast conventions for creators to get 37 00:02:33,600 --> 00:02:36,639 Speaker 1: together and kind of talk about how to do like 38 00:02:36,639 --> 00:02:39,680 Speaker 1: like like what what the podcasting field is like, and 39 00:02:39,720 --> 00:02:42,080 Speaker 1: how to make one and put it out there and 40 00:02:42,120 --> 00:02:45,760 Speaker 1: you know, the entire creative process. And it's coming to 41 00:02:45,800 --> 00:02:49,320 Speaker 1: Atlanta in July, and they got in touch with us 42 00:02:49,320 --> 00:02:52,600 Speaker 1: and asked us to come do a panel about food podcasting. 43 00:02:53,720 --> 00:02:57,840 Speaker 1: So if you are in the Atlanta area and would 44 00:02:57,880 --> 00:03:00,480 Speaker 1: like to come see us talk to some they're really 45 00:03:00,520 --> 00:03:06,440 Speaker 1: cool humans, possibly cooler than us humans about food podcasting 46 00:03:07,720 --> 00:03:11,040 Speaker 1: that is happening on July thirtieth from seven to nine 47 00:03:11,080 --> 00:03:14,840 Speaker 1: pm here in Atlanta. The panel is called Feeding the 48 00:03:14,880 --> 00:03:21,520 Speaker 1: Culture telling Atlanta's Food Stories. So yes, definitely come check 49 00:03:21,560 --> 00:03:24,000 Speaker 1: it out. And they have a lot of other content. 50 00:03:24,400 --> 00:03:26,359 Speaker 1: Oh yeah, so much programming. I think I think it's 51 00:03:26,360 --> 00:03:30,880 Speaker 1: going to be super cool. Yes, I do too, So yes, 52 00:03:31,080 --> 00:03:36,120 Speaker 1: let us know if you're coming. Oh yeah, yeah, yeah, 53 00:03:36,160 --> 00:03:39,720 Speaker 1: but okay, yeah, So back to back to Lowri's. For 54 00:03:40,120 --> 00:03:44,080 Speaker 1: other related topics, you can definitely see are McCormick episode. 55 00:03:44,800 --> 00:03:47,240 Speaker 1: This one reminded me a little bit of Stofers as 56 00:03:47,280 --> 00:03:50,440 Speaker 1: well in terms of brands that I didn't know had 57 00:03:50,560 --> 00:03:52,960 Speaker 1: a bustling restaurant industry. 58 00:03:54,800 --> 00:04:01,160 Speaker 2: Yes, that's true, you're right, I forgot about that. But 59 00:04:01,440 --> 00:04:07,240 Speaker 2: I guess this does bring us to our question. Sure, yes, Lowries, 60 00:04:09,760 --> 00:04:10,320 Speaker 2: what is it? 61 00:04:11,200 --> 00:04:15,840 Speaker 1: Well, Lowy's is a brand of seasonings that originated in 62 00:04:15,920 --> 00:04:19,360 Speaker 1: a steakhouse by the name of Lowy's The Prime Rib. 63 00:04:21,560 --> 00:04:24,039 Speaker 1: The seasonings and the restaurants are two different companies. Now 64 00:04:24,120 --> 00:04:26,400 Speaker 1: we're going to be talking about both of them. So 65 00:04:26,560 --> 00:04:31,719 Speaker 1: the Prime Rib is a place that literally only served 66 00:04:31,800 --> 00:04:35,559 Speaker 1: prime rib as an entree only entree on their menu 67 00:04:35,640 --> 00:04:41,880 Speaker 1: for fifty five years. Yep. It's a very old fashioned 68 00:04:41,960 --> 00:04:47,280 Speaker 1: white tablecloth everything table side, kind of like theatrical dining experience. 69 00:04:49,000 --> 00:04:51,880 Speaker 1: And they created the original seasoning to go on their 70 00:04:52,000 --> 00:04:55,880 Speaker 1: prime rib but also their salads and sides. That original 71 00:04:55,920 --> 00:05:00,000 Speaker 1: seasoning is a seasoned salt blend made up of salt, sugar, peprika, 72 00:05:00,240 --> 00:05:03,839 Speaker 1: celery seed, turmeric, onion, and garlic, a few things for 73 00:05:03,920 --> 00:05:06,880 Speaker 1: texture and or to prevent caking, and smaller amounts of 74 00:05:06,920 --> 00:05:09,680 Speaker 1: a few other herbs and spices like basil, for example. 75 00:05:11,080 --> 00:05:15,320 Speaker 1: And people will use this seasoning on anything and everything 76 00:05:15,880 --> 00:05:18,719 Speaker 1: as a dry rub on proteins of whatever kind, on 77 00:05:19,000 --> 00:05:22,520 Speaker 1: vegetables or potatoes or casseroles in the flour dredge for 78 00:05:22,600 --> 00:05:26,440 Speaker 1: breaded fried foods, as a table seasoning for things that 79 00:05:26,480 --> 00:05:30,960 Speaker 1: we're not cooked with it to begin with. It is 80 00:05:31,120 --> 00:05:34,719 Speaker 1: very popular, if perhaps considered like a little bit basic 81 00:05:35,120 --> 00:05:40,039 Speaker 1: in these are modern times. It's a really pretty orange 82 00:05:40,080 --> 00:05:42,800 Speaker 1: color from the paprika, and it's just it's a good 83 00:05:42,839 --> 00:05:46,719 Speaker 1: balance of like salty, sweet, heady savory. So it adds 84 00:05:46,839 --> 00:05:50,760 Speaker 1: just like a nice little zing but not too much 85 00:05:50,839 --> 00:05:53,880 Speaker 1: zing to whatever you're making or eating. 86 00:05:56,000 --> 00:06:00,480 Speaker 2: Yeah, it's really pleasant. It's like a nice Yeah, it's 87 00:06:00,520 --> 00:06:04,200 Speaker 2: so good. Yeah, kind of easy, you know what. I 88 00:06:04,279 --> 00:06:06,479 Speaker 2: just want to give this a little bit more flavor. 89 00:06:06,600 --> 00:06:08,880 Speaker 1: Yeah, yeah, I don't want to think about it too hard. 90 00:06:08,880 --> 00:06:10,280 Speaker 1: I just want to shake something on it. Oh, I've 91 00:06:10,279 --> 00:06:14,880 Speaker 1: done that. Great, let's go. And I forgot to write 92 00:06:14,920 --> 00:06:19,200 Speaker 1: a little bit of poetic thing into here, and we 93 00:06:19,320 --> 00:06:21,360 Speaker 1: just got a lot of Supreme Court cases in this morning, 94 00:06:21,400 --> 00:06:24,440 Speaker 1: so I'm just going to keep going. I'm not sorry 95 00:06:24,440 --> 00:06:28,200 Speaker 1: about it, y'all. Well, we'll come back and be poetic 96 00:06:28,240 --> 00:06:34,839 Speaker 1: about something else later. A heck all right. So Lowry's 97 00:06:34,880 --> 00:06:38,960 Speaker 1: Restaurants is a family owned group that currently operates and 98 00:06:39,160 --> 00:06:43,600 Speaker 1: or licenses fourteen restaurants, all beef heavy in the United 99 00:06:43,640 --> 00:06:47,520 Speaker 1: States and internationally. Like literally every single one of them 100 00:06:47,520 --> 00:06:52,000 Speaker 1: features Prime Rib. This is sort of a theme. The 101 00:06:52,920 --> 00:06:57,000 Speaker 1: Prime Rib flagship location is in Beverly Hills. There's one 102 00:06:57,000 --> 00:07:00,960 Speaker 1: in Vegas. They do have other entrees now, like lamb chops, 103 00:07:01,000 --> 00:07:06,040 Speaker 1: lobster tails, salmon rockefeller, even a cauliflower steak or other 104 00:07:06,279 --> 00:07:11,760 Speaker 1: seasonal vegetarian offering. They offer apps like shrimp cocktail or 105 00:07:11,800 --> 00:07:17,200 Speaker 1: steak tartar or lobster bisk Sides like creamed corn, creamed spinach, 106 00:07:17,400 --> 00:07:21,560 Speaker 1: baked potatoes, mashed potatoes, and gravy, maybe a grilled asparagus. 107 00:07:23,120 --> 00:07:25,760 Speaker 1: The baked potatoes are dressed table side with toppings like 108 00:07:25,800 --> 00:07:28,720 Speaker 1: bacon bits and shives and sour cream and butter. The 109 00:07:28,800 --> 00:07:32,680 Speaker 1: basic salad, which is lettuce and chopped eck and croutons, 110 00:07:32,960 --> 00:07:36,480 Speaker 1: maybe with other vegs added in, It is also mixed 111 00:07:36,520 --> 00:07:42,480 Speaker 1: table side, like in this specific nested bowl setup. It's 112 00:07:42,520 --> 00:07:44,720 Speaker 1: called the spinning salad, And so it's a nested bowl 113 00:07:44,760 --> 00:07:47,320 Speaker 1: set up. They've got crushed ice in the outer bowl 114 00:07:47,640 --> 00:07:50,960 Speaker 1: and the server will spin the inner bowl real fast 115 00:07:51,280 --> 00:07:54,960 Speaker 1: to like distribute the vinegarette and chill the salad. It's 116 00:07:54,960 --> 00:07:58,920 Speaker 1: a whole thing. But yeah, just like really classic mid 117 00:07:58,960 --> 00:08:04,120 Speaker 1: twentieth century American steakhouse kind of situation. They also have 118 00:08:04,240 --> 00:08:07,520 Speaker 1: locations of the Prime Rib in nine or ten real 119 00:08:07,600 --> 00:08:11,200 Speaker 1: swanky neighborhoods and cities around East and Southeast Asia, with 120 00:08:11,440 --> 00:08:16,320 Speaker 1: like the same table side carts and the same staff 121 00:08:16,440 --> 00:08:21,720 Speaker 1: uniforms and mostly all the same menu items, which at 122 00:08:21,720 --> 00:08:23,880 Speaker 1: a certain point is wild to me. 123 00:08:27,240 --> 00:08:32,320 Speaker 2: Yeah, yeah, but they are definitely the restaurant that gives 124 00:08:32,600 --> 00:08:35,000 Speaker 2: a restaurant that gives that vibe of this. 125 00:08:34,840 --> 00:08:39,640 Speaker 1: Is the experience. Yes, yeah, this is what it is. Oh, yes, 126 00:08:40,400 --> 00:08:44,000 Speaker 1: we're going to talk a lot about that, but probably 127 00:08:44,040 --> 00:08:47,920 Speaker 1: more humans are familiar with the seasoning. The brand is 128 00:08:48,000 --> 00:08:52,080 Speaker 1: now owned by McCormick and Company. And yeah, that original 129 00:08:52,200 --> 00:08:55,080 Speaker 1: blend also has a low sodium version and a version 130 00:08:55,080 --> 00:08:58,880 Speaker 1: with black pepper added. The brand does have other seasoning 131 00:08:58,920 --> 00:09:02,160 Speaker 1: blends like a garb like salt lemon pepper, Jerk Seasoning, 132 00:09:02,320 --> 00:09:07,640 Speaker 1: Cajun Seasoning, Nashville Hot seasoning mixes for things like tacos, chili, 133 00:09:07,720 --> 00:09:11,280 Speaker 1: spaghetti sauce, and Sloppy Joe's, plus a line of bottled 134 00:09:11,520 --> 00:09:14,560 Speaker 1: sauces and or marinades like a like a honey taraiaki 135 00:09:14,679 --> 00:09:18,080 Speaker 1: and a Cuban style mahome. There's also a few like 136 00:09:18,360 --> 00:09:21,440 Speaker 1: just straight up spices under the Lowry's label, like you 137 00:09:21,480 --> 00:09:26,320 Speaker 1: know Bay leaves. Here's some Cuban. Yeah. There's one blend 138 00:09:26,400 --> 00:09:29,839 Speaker 1: name that I find a little bit aggressive. It's called 139 00:09:30,080 --> 00:09:35,840 Speaker 1: Total Seasoning. Oh no, I mean it's just like garlic 140 00:09:35,840 --> 00:09:39,400 Speaker 1: and onion and like a Regino Parsley's Lantro extract. But 141 00:09:40,600 --> 00:09:48,679 Speaker 1: total seasoning, I mean emphasis added. But yes, I think 142 00:09:48,720 --> 00:09:51,280 Speaker 1: they probably wanted to be there. I think you're correct. 143 00:09:55,360 --> 00:09:57,559 Speaker 1: I will say that you can definitely make your own 144 00:09:57,600 --> 00:10:01,280 Speaker 1: seasoning blends at home, and there are many do recipes 145 00:10:01,320 --> 00:10:04,280 Speaker 1: out there if you want to look them up. 146 00:10:04,440 --> 00:10:10,319 Speaker 2: But yeah, yes, this is something I sometimes encounter because 147 00:10:10,320 --> 00:10:12,840 Speaker 2: I just grew up. You know, you reach for like 148 00:10:13,320 --> 00:10:15,920 Speaker 2: Chinese fi spies, for example, and I find so many 149 00:10:15,920 --> 00:10:17,440 Speaker 2: recipes that are like, you can just make that. 150 00:10:17,600 --> 00:10:19,439 Speaker 1: If you don't have it, do you have these things? 151 00:10:19,480 --> 00:10:22,560 Speaker 1: You probably have these other things. Yeah, you can make it. 152 00:10:23,200 --> 00:10:29,280 Speaker 1: But anyway, what about the nutrition. Okay, don't eat brands, 153 00:10:30,160 --> 00:10:36,920 Speaker 1: don't brands, steakhouse experiences like the Prime Rib, do Countess treats. 154 00:10:40,240 --> 00:10:43,439 Speaker 1: Don't worry too hard about salt unless that is specifically 155 00:10:43,520 --> 00:10:47,120 Speaker 1: a thing that like your personal health or family history 156 00:10:47,160 --> 00:10:50,800 Speaker 1: tell you that you should worry about. There was an 157 00:10:50,800 --> 00:10:53,760 Speaker 1: over emphasis for a long time, I think on worrying 158 00:10:54,000 --> 00:10:58,839 Speaker 1: about salt in the United States, like drink water for sure. 159 00:11:00,000 --> 00:11:06,520 Speaker 2: But you know, yeah, yeah, if you're worried about it, 160 00:11:06,840 --> 00:11:09,880 Speaker 2: yeah yeah, a medical professional. 161 00:11:09,440 --> 00:11:11,920 Speaker 1: Yeah absolutely, And you know, and if it's a thing 162 00:11:11,920 --> 00:11:13,640 Speaker 1: that you do need to be worried about, then yeah, 163 00:11:13,679 --> 00:11:15,920 Speaker 1: maybe make your own at home that doesn't contain salt. 164 00:11:16,080 --> 00:11:19,760 Speaker 1: I don't know. I did want to put in here, 165 00:11:19,840 --> 00:11:22,240 Speaker 1: And this is one of many side quests that, like, 166 00:11:22,440 --> 00:11:25,520 Speaker 1: I argued with myself about including, but I found this 167 00:11:25,559 --> 00:11:29,080 Speaker 1: so interesting that I wanted to say it out loud. So, Okay, 168 00:11:30,080 --> 00:11:32,440 Speaker 1: in the United States, you don't have to list all 169 00:11:32,440 --> 00:11:34,920 Speaker 1: of the ingredients in a packaged food if they're in 170 00:11:35,000 --> 00:11:38,600 Speaker 1: there in small enough amounts and or if they can 171 00:11:38,640 --> 00:11:45,120 Speaker 1: be lumped under certain terms like spices or natural flavors. 172 00:11:45,160 --> 00:11:49,160 Speaker 1: And it seems that Lowerries will not post a list 173 00:11:49,280 --> 00:11:53,320 Speaker 1: of everything that it contains, but if you ask a 174 00:11:53,360 --> 00:11:59,160 Speaker 1: specific question on the McCormick's product page for Lowries, they 175 00:11:59,240 --> 00:12:04,800 Speaker 1: will answer. That is why I specifically listed basil in 176 00:12:04,840 --> 00:12:07,520 Speaker 1: the description above that is not on their ingredients list. 177 00:12:08,559 --> 00:12:12,240 Speaker 1: And I can furthermore tell you that Lowry's Seasoned Salt 178 00:12:12,240 --> 00:12:17,280 Speaker 1: does not contain tomatoes, mustard, or yeast extract. It's also 179 00:12:17,400 --> 00:12:18,319 Speaker 1: suitable for vegans. 180 00:12:20,679 --> 00:12:28,800 Speaker 2: That's interesting, Okay, Yeah, I mean I like that they respond, 181 00:12:29,000 --> 00:12:29,760 Speaker 2: But you know. 182 00:12:29,880 --> 00:12:36,640 Speaker 1: Oh, I love prompt and decisive customer service so much. Yeah. 183 00:12:36,760 --> 00:12:38,920 Speaker 1: I think that's why I made this note because I 184 00:12:38,960 --> 00:12:42,680 Speaker 1: was like, ooh, this is thorough customer service. 185 00:12:45,040 --> 00:12:50,040 Speaker 2: Yeah, yeah, probably don't want anybody, I would hope don't 186 00:12:50,040 --> 00:12:51,120 Speaker 2: want anybody to get sick. 187 00:12:51,200 --> 00:12:53,120 Speaker 1: Oh sure, no. And that's exactly the thing, you know, 188 00:12:53,200 --> 00:12:55,679 Speaker 1: like like people are writing in based on like specific 189 00:12:55,760 --> 00:12:58,000 Speaker 1: food allergies or like you know, alpha gl syndrome or 190 00:12:58,040 --> 00:13:02,280 Speaker 1: something like that, and so so, so it's really cool 191 00:13:02,280 --> 00:13:06,640 Speaker 1: that they respond, yes, very well, we do have some 192 00:13:06,720 --> 00:13:13,240 Speaker 1: numbers for you. Okay. So Lowry's, the Prime Rib restaurant, 193 00:13:13,760 --> 00:13:18,480 Speaker 1: has served over ten million pounds of beef over its 194 00:13:18,520 --> 00:13:25,520 Speaker 1: eighty plus years of service every month. Every month they 195 00:13:25,600 --> 00:13:29,760 Speaker 1: serve an average of eleven thousand, six hundred and fifty 196 00:13:29,840 --> 00:13:36,000 Speaker 1: pounds of potatoes if you consider both mashed and baked. 197 00:13:38,920 --> 00:13:43,880 Speaker 1: Oh my, you can order twenty two ounce steaks there. 198 00:13:45,240 --> 00:13:48,480 Speaker 1: They come in sizes up to twenty two ish ounces. 199 00:13:50,000 --> 00:13:53,839 Speaker 1: I've seen up to twenty four at some locations or 200 00:13:53,880 --> 00:13:59,600 Speaker 1: at some points in the past. Those two ounces. It's 201 00:13:59,600 --> 00:14:07,600 Speaker 1: still is that yes, yes, wow. And the restaurant side 202 00:14:07,640 --> 00:14:10,920 Speaker 1: of the business is now a fourth generation, family owned 203 00:14:12,679 --> 00:14:17,520 Speaker 1: and full of personalities. I adore it out in La 204 00:14:17,880 --> 00:14:21,440 Speaker 1: You used to be able to tour the Lowry's seasoning factory, 205 00:14:21,520 --> 00:14:25,080 Speaker 1: and at its peak they hosted about fifty thousand visitors 206 00:14:25,080 --> 00:14:31,960 Speaker 1: a year. On the seasoning side, because the seasoning brand 207 00:14:32,080 --> 00:14:36,840 Speaker 1: is now owned by McCormick, you can obtain Lowry seasoned 208 00:14:36,840 --> 00:14:42,560 Speaker 1: salt in a one hundred and eighty pound drum. That's 209 00:14:42,640 --> 00:14:48,560 Speaker 1: like eighty kilos. That is, that's if I were to 210 00:14:48,600 --> 00:14:51,320 Speaker 1: turn into a pillar of season salt, that would be 211 00:14:51,400 --> 00:14:56,360 Speaker 1: more than one Lauren pillar worth of salt. 212 00:15:00,360 --> 00:15:03,480 Speaker 2: Yeah, yeah, that's a lot. I mean again, my brain 213 00:15:03,560 --> 00:15:12,920 Speaker 2: is blue screening a little bit. Well, we do have 214 00:15:13,040 --> 00:15:14,160 Speaker 2: quite the history for you. 215 00:15:14,360 --> 00:15:17,560 Speaker 1: Oh we do. I'm so excited. Okay, Yes, we're going 216 00:15:17,600 --> 00:15:19,000 Speaker 1: to get into that as soon as we get back 217 00:15:19,040 --> 00:15:26,320 Speaker 1: from a quick break for a word from our sponsors, 218 00:15:30,560 --> 00:15:31,040 Speaker 1: and we're back. 219 00:15:31,040 --> 00:15:35,000 Speaker 2: Thank you sponsor, Yes, thank you. Okay, So yes. The 220 00:15:35,120 --> 00:15:38,200 Speaker 2: history of Lowry's is a fascinating one, and it starts 221 00:15:38,200 --> 00:15:41,400 Speaker 2: in nineteen thirty eight in Beverly Hills, Los Angeles, with 222 00:15:41,520 --> 00:15:45,160 Speaker 2: the opening of a very pash restaurant called Lowry's Prime Rib. 223 00:15:45,880 --> 00:15:48,920 Speaker 2: It was the brainchild of business partners and brothers in law, 224 00:15:49,040 --> 00:15:53,520 Speaker 2: Lawrence Frank and Walter Van de Camp. They served one thing, 225 00:15:54,360 --> 00:15:58,480 Speaker 2: Prime Rib with sides. It was meant to be a 226 00:15:58,520 --> 00:16:01,720 Speaker 2: whole production too, and it was. It was served off 227 00:16:01,720 --> 00:16:05,120 Speaker 2: of gleaming silver carts tableside as the meat was heated 228 00:16:05,160 --> 00:16:10,120 Speaker 2: from underneath by hot coals. When full, these carts could 229 00:16:10,200 --> 00:16:13,640 Speaker 2: weigh up to nine hundred pounds about four hundred and 230 00:16:13,720 --> 00:16:17,920 Speaker 2: eight kilos, heavy enough that the floor needed to be 231 00:16:18,000 --> 00:16:24,760 Speaker 2: reinforced with asphalt. The size included classics like cream spinach 232 00:16:24,880 --> 00:16:26,400 Speaker 2: and creamed corn. 233 00:16:26,680 --> 00:16:29,800 Speaker 1: Which arrived on the cart along with the beef and 234 00:16:29,880 --> 00:16:33,840 Speaker 1: the prime rib. Dinner included mashed potatoes and gravy Yorkshire 235 00:16:33,880 --> 00:16:36,840 Speaker 1: pudding which is like a sort of custardy popover bread, 236 00:16:37,720 --> 00:16:42,760 Speaker 1: a creamy horse bradish sauce, and that spun salad. And 237 00:16:43,040 --> 00:16:48,000 Speaker 1: the price at the time a dollar twenty five. That's 238 00:16:48,040 --> 00:16:51,280 Speaker 1: around twenty eight bucks in today's money, accounting for inflation, 239 00:16:51,920 --> 00:16:55,840 Speaker 1: which is still like a pretty awesome deal. You can 240 00:16:56,080 --> 00:16:59,920 Speaker 1: order the same thing from the same carts to this day, 241 00:17:01,120 --> 00:17:02,720 Speaker 1: but I will say it costs a bunch more than 242 00:17:02,720 --> 00:17:04,920 Speaker 1: twenty eight bucks. Yes it does. 243 00:17:06,119 --> 00:17:10,040 Speaker 2: Those cards, however, they were not so cheap, hmm. The 244 00:17:10,040 --> 00:17:12,960 Speaker 2: stainlessteel carts were designed in house, and the first two 245 00:17:13,000 --> 00:17:17,440 Speaker 2: alone represented twenty percent of their initial capital investment. 246 00:17:17,920 --> 00:17:20,160 Speaker 1: I will say, like, if you've never been to this place, 247 00:17:20,200 --> 00:17:23,040 Speaker 1: if you've never seen photographs from it. The carts are 248 00:17:23,359 --> 00:17:25,080 Speaker 1: like it's not just it's not like just like a 249 00:17:25,080 --> 00:17:28,040 Speaker 1: little serving trolley like it is this it looks kind 250 00:17:28,040 --> 00:17:30,280 Speaker 1: of like a like one of those streamliners. Like it's 251 00:17:30,359 --> 00:17:35,359 Speaker 1: it's like this very art deco just huge thing because 252 00:17:35,359 --> 00:17:38,840 Speaker 1: they've got an entire rack of prime rib inside of it. 253 00:17:38,920 --> 00:17:41,919 Speaker 1: And when they roll up, the server asks you what 254 00:17:42,000 --> 00:17:44,439 Speaker 1: specific cut of meat you would like and proceeds to 255 00:17:44,560 --> 00:17:47,600 Speaker 1: carve it off for you or I'm sorry, the carver, 256 00:17:47,800 --> 00:17:50,479 Speaker 1: not the server. Those are two different jobs, as I learned. 257 00:17:51,600 --> 00:17:55,399 Speaker 2: Yes we're speaking of okay, yeah, yeah, okay. So the 258 00:17:55,480 --> 00:17:58,800 Speaker 2: restaurant also makes other claims like being responsible for the 259 00:17:58,840 --> 00:18:02,480 Speaker 2: doggie bag and valet parking, which if so, I really 260 00:18:02,480 --> 00:18:08,480 Speaker 2: don't like valet parking. But and they only hired women servers, 261 00:18:08,760 --> 00:18:11,400 Speaker 2: and the servers had specific outfit. 262 00:18:12,040 --> 00:18:15,159 Speaker 1: Yeah, it's a uniform. It's this like kind of like 263 00:18:15,280 --> 00:18:19,320 Speaker 1: late eighteen hundreds inspired English made type uniform, not like 264 00:18:19,359 --> 00:18:22,480 Speaker 1: sexy maid like normal maide. It's like a it's like 265 00:18:22,480 --> 00:18:25,399 Speaker 1: a brown dress trimmed with like with like white cuffs 266 00:18:25,440 --> 00:18:28,840 Speaker 1: and collar and like a starched white apron and little 267 00:18:28,880 --> 00:18:35,359 Speaker 1: starched hat. Situation Yeah, the table side meat carvers can 268 00:18:35,440 --> 00:18:39,600 Speaker 1: be and usually are dudes. They wear like white chef 269 00:18:39,640 --> 00:18:43,280 Speaker 1: type uniforms with white gloves and a gold medallion on 270 00:18:43,359 --> 00:18:49,480 Speaker 1: like a big red piece of THI fabric, which signifies 271 00:18:49,560 --> 00:18:52,240 Speaker 1: that they have been through the carver training, which these 272 00:18:52,320 --> 00:18:54,320 Speaker 1: days takes you six months. 273 00:18:55,720 --> 00:18:59,159 Speaker 2: Yes, they are very A lot of the things they 274 00:18:59,200 --> 00:19:02,320 Speaker 2: have are very specif think about like how high do 275 00:19:02,359 --> 00:19:04,119 Speaker 2: you have to stand aboor the gravy. They have a 276 00:19:04,160 --> 00:19:11,200 Speaker 2: lot of exact procedures. But I mean it seems to 277 00:19:11,359 --> 00:19:12,080 Speaker 2: have worked for them. 278 00:19:12,160 --> 00:19:18,080 Speaker 1: People like it. Yeah, they were inspired partially by like 279 00:19:18,119 --> 00:19:22,040 Speaker 1: this famed nineteenth century English restaurant, Simpson's in the Strand, 280 00:19:22,480 --> 00:19:25,520 Speaker 1: which is famed for roast meats, carved tableside and other 281 00:19:25,760 --> 00:19:27,240 Speaker 1: marks of classic service. 282 00:19:27,480 --> 00:19:34,120 Speaker 2: So yes, and until the nineties their menu only changed 283 00:19:34,160 --> 00:19:37,600 Speaker 2: in response to beef rations during World War Two and 284 00:19:37,640 --> 00:19:40,400 Speaker 2: they offered roast turkey in its place. We'll get more 285 00:19:40,400 --> 00:19:43,360 Speaker 2: into that later, Oh yes, we will. The menu changes. 286 00:19:43,560 --> 00:19:49,560 Speaker 2: Oh my goodness. So how does this relate to the seasoning? Well, 287 00:19:49,600 --> 00:19:52,640 Speaker 2: after the prime rob was carved, it needed to be seasoned. 288 00:19:52,680 --> 00:19:54,440 Speaker 2: It was supposed to be seasoned. 289 00:19:54,280 --> 00:19:55,800 Speaker 1: Right right, because it's not the kind of thing that 290 00:19:55,840 --> 00:19:58,880 Speaker 1: you cook with seasoning on it, other than maybe like 291 00:19:58,880 --> 00:20:00,800 Speaker 1: like cooking it on a bed of salt or something. 292 00:20:01,160 --> 00:20:03,320 Speaker 2: Yeah, yes, which I would love to come back to 293 00:20:03,520 --> 00:20:06,720 Speaker 2: because I recently have prime rib and I was like, 294 00:20:06,760 --> 00:20:10,240 Speaker 2: it could use some seasoning, but I feel like it's 295 00:20:10,320 --> 00:20:13,720 Speaker 2: rude in the United States something, so I didn't season it. 296 00:20:13,760 --> 00:20:14,919 Speaker 2: But now I read this and I was like, that 297 00:20:14,960 --> 00:20:19,720 Speaker 2: makes so much sense. Yeah, anyway, all right, so co 298 00:20:19,840 --> 00:20:23,000 Speaker 2: founder of the restaurant, Lawrence Frank, wanted to come up 299 00:20:23,040 --> 00:20:27,400 Speaker 2: with their own seasoning that was more than salt, according 300 00:20:27,400 --> 00:20:30,120 Speaker 2: to his son Richard Frank, for months, he tested out 301 00:20:30,119 --> 00:20:33,080 Speaker 2: a bunch of combinations of herbs and spices until he 302 00:20:33,160 --> 00:20:35,959 Speaker 2: arrived at something that he liked. It worked well, not 303 00:20:36,040 --> 00:20:39,119 Speaker 2: just for the prime rib, but also the sides. This 304 00:20:39,240 --> 00:20:43,919 Speaker 2: original mixture contained onion, garlic, paprika, turmeric, salt, and sugar 305 00:20:44,080 --> 00:20:46,639 Speaker 2: and was placed on all the tables next to the 306 00:20:46,680 --> 00:20:47,359 Speaker 2: salt and pepper. 307 00:20:48,040 --> 00:20:52,240 Speaker 1: Yeah, it apparently contained seventeen herbs and spices and write 308 00:20:52,280 --> 00:20:54,679 Speaker 1: like the servers like tossed it with the salads and 309 00:20:54,760 --> 00:20:57,760 Speaker 1: we're told to suggest it for everything. 310 00:20:58,760 --> 00:21:01,440 Speaker 2: Yes, And the customers really liked it, and they started 311 00:21:01,640 --> 00:21:03,720 Speaker 2: kind of pocketing it to take it home with. 312 00:21:03,720 --> 00:21:08,120 Speaker 1: Them, just just like oops and does that shape now yeap. 313 00:21:10,040 --> 00:21:13,480 Speaker 2: However, other sources claim that Frank came up with the 314 00:21:13,520 --> 00:21:16,760 Speaker 2: seasoning first at his in Vandicamp's other restaurant, which also 315 00:21:16,800 --> 00:21:20,800 Speaker 2: still exists, a Scottish tavern called tam O'Shanter, and that 316 00:21:20,840 --> 00:21:24,080 Speaker 2: it was originally used there under the name season all 317 00:21:24,520 --> 00:21:25,199 Speaker 2: spelled with a ze. 318 00:21:25,520 --> 00:21:28,080 Speaker 1: Yeah. Yes, whatever the case. 319 00:21:28,320 --> 00:21:31,960 Speaker 2: This pocketing of their salt gave Richard the idea to 320 00:21:32,040 --> 00:21:35,679 Speaker 2: sell it outside of the restaurant, and I read that 321 00:21:35,720 --> 00:21:39,160 Speaker 2: the first sales were made literally outside of the restaurant, 322 00:21:39,400 --> 00:21:41,760 Speaker 2: like from the back of a World War two jeep. 323 00:21:44,280 --> 00:21:48,480 Speaker 2: Oh wow, you really liked it so so Richard set 324 00:21:48,560 --> 00:21:51,639 Speaker 2: up a separate company to make and distribute this salt, 325 00:21:51,760 --> 00:21:54,400 Speaker 2: and the grocery chain Ralphs became the first major chain 326 00:21:54,440 --> 00:21:56,880 Speaker 2: to start offering it in nineteen thirty eight. 327 00:21:57,760 --> 00:22:02,320 Speaker 1: Yes, the separate company was called logically Lowry's Foods, and 328 00:22:02,359 --> 00:22:04,919 Speaker 1: I read that Ralphs wound up carrying it because the 329 00:22:04,960 --> 00:22:08,719 Speaker 1: buyer for the grocery chain like eight at Lowry's restaurant 330 00:22:08,760 --> 00:22:10,879 Speaker 1: one day and liked the stuff so much that he 331 00:22:10,920 --> 00:22:16,479 Speaker 1: put in an order. But also okay, so like we 332 00:22:16,560 --> 00:22:20,520 Speaker 1: need to point out here that seasoned salt was a 333 00:22:20,560 --> 00:22:24,119 Speaker 1: new concept at the time, Like Lowry's was I believe 334 00:22:24,240 --> 00:22:27,680 Speaker 1: the first commercial brand of seasoned salt on the market. 335 00:22:28,520 --> 00:22:30,560 Speaker 1: Like it was a little bit revolutionary. You know, a 336 00:22:30,600 --> 00:22:34,000 Speaker 1: home cook could buy this one jar of seasoning. You 337 00:22:34,040 --> 00:22:35,359 Speaker 1: don't have to spend a bunch of money on a 338 00:22:35,359 --> 00:22:37,720 Speaker 1: bunch of different spices and like learn how to blend 339 00:22:37,760 --> 00:22:40,560 Speaker 1: them yourself, and it just ritzes up whatever you add 340 00:22:40,600 --> 00:22:40,760 Speaker 1: it to. 341 00:22:42,680 --> 00:22:46,400 Speaker 2: Yeah, and for people who couldn't go to this fancy 342 00:22:46,440 --> 00:22:49,760 Speaker 2: restaurant for what one reason or another, it was nice. 343 00:22:49,800 --> 00:22:52,159 Speaker 1: It was like, okay, we go a little bit of 344 00:22:52,200 --> 00:22:55,440 Speaker 1: accessibility of the of the brand, sure, exactly. 345 00:22:55,640 --> 00:22:58,920 Speaker 2: And they were pretty they were pretty aggressive and advertising. 346 00:23:00,080 --> 00:23:03,560 Speaker 2: Reasoning was an early advertiser in Ebony magazine, for example, 347 00:23:03,720 --> 00:23:08,000 Speaker 2: which first debuted in nineteen forty five. I don't know 348 00:23:08,040 --> 00:23:10,800 Speaker 2: when they first ran the ads, but they said it 349 00:23:10,800 --> 00:23:11,399 Speaker 2: it was early on. 350 00:23:11,600 --> 00:23:17,640 Speaker 1: Yeah. Yeah. In nineteen fifty three, they opened a manufacturing 351 00:23:17,680 --> 00:23:21,280 Speaker 1: plant for Lowry's Foods out a little bit further east 352 00:23:21,280 --> 00:23:24,000 Speaker 1: in La Out on the northeast edge of Allegian Valley. 353 00:23:24,880 --> 00:23:28,919 Speaker 1: It served also as the headquarters for both branches of 354 00:23:28,960 --> 00:23:32,320 Speaker 1: the brand and included like test kitchens and labs and 355 00:23:32,440 --> 00:23:34,159 Speaker 1: the production lines for the spices. 356 00:23:35,520 --> 00:23:39,600 Speaker 2: And then in nineteen fifty nine, the company tapped designing 357 00:23:39,680 --> 00:23:42,960 Speaker 2: legend Saul Bass to design the L logo that is 358 00:23:42,960 --> 00:23:43,879 Speaker 2: still in use today. 359 00:23:44,600 --> 00:23:47,520 Speaker 1: Yeah, like the guy who did the title sequences for 360 00:23:47,720 --> 00:23:55,000 Speaker 1: Vertigo and Psycho. That guy. Yeah. The logo's official name 361 00:23:55,359 --> 00:24:01,720 Speaker 1: is the Fanciful L, which which I think is some 362 00:24:01,800 --> 00:24:02,840 Speaker 1: kind of stage name for me. 363 00:24:03,680 --> 00:24:08,200 Speaker 2: But that's how you should introduce yourself at the podcast 364 00:24:08,240 --> 00:24:10,800 Speaker 2: thing we're doing, the Fanciful OL. 365 00:24:13,520 --> 00:24:14,280 Speaker 1: Uh. Well. 366 00:24:14,600 --> 00:24:17,600 Speaker 2: Uh. It was one of the first seasoning salts sold commercially, 367 00:24:18,200 --> 00:24:20,520 Speaker 2: and it was a real hit all across the US. 368 00:24:21,440 --> 00:24:24,720 Speaker 2: In the seventies, President Nixon enjoyed a snack of cottage 369 00:24:24,800 --> 00:24:28,080 Speaker 2: cheese seasoned with lowries. I have to say a lot 370 00:24:28,119 --> 00:24:29,720 Speaker 2: of stuff I read about this, I couldn't tell if 371 00:24:29,760 --> 00:24:30,920 Speaker 2: people were making fun. 372 00:24:30,720 --> 00:24:34,119 Speaker 1: Of him or not. But hard to say, hard to 373 00:24:34,160 --> 00:24:37,800 Speaker 1: say it, hard to say. Sounds good to me. Yeah, sure, 374 00:24:37,880 --> 00:24:43,600 Speaker 1: that sounds delicious. Uh Okay. Over the years, they expanded 375 00:24:43,800 --> 00:24:49,520 Speaker 1: that La Plant headquarters into this whole thing, this whole 376 00:24:49,560 --> 00:24:55,919 Speaker 1: like mission revival like hacienda themed tourist center where you 377 00:24:55,960 --> 00:25:00,399 Speaker 1: could tour the factory and like buy local Mexican Calie 378 00:25:00,480 --> 00:25:04,040 Speaker 1: themed gifts and Lowry's seasonings and like have like a 379 00:25:04,080 --> 00:25:07,440 Speaker 1: breezy lunch or dinner and drinks out on the garden grounds. 380 00:25:08,280 --> 00:25:11,480 Speaker 1: It was called Lowry's California Center, and by the mid 381 00:25:11,560 --> 00:25:15,119 Speaker 1: nineteen seventies they had like two or three restaurants on site, 382 00:25:15,640 --> 00:25:19,400 Speaker 1: one known for stake Wow. 383 00:25:19,800 --> 00:25:24,240 Speaker 2: All right, stepping back a bit. In nineteen fifty six, 384 00:25:24,640 --> 00:25:27,320 Speaker 2: Lowry's Restaurant kicked off a tradition they called. 385 00:25:27,119 --> 00:25:29,000 Speaker 1: The Beef Bowl. 386 00:25:29,440 --> 00:25:33,680 Speaker 2: Every year before the Rose Bowl, the restaurant invites teams 387 00:25:33,720 --> 00:25:36,320 Speaker 2: playing in the Rose Bowl to dine with them on 388 00:25:36,400 --> 00:25:37,080 Speaker 2: different nights. 389 00:25:37,840 --> 00:25:40,600 Speaker 1: Don't want to calls chaoss by having them on the 390 00:25:40,640 --> 00:25:41,080 Speaker 1: same night. 391 00:25:42,359 --> 00:25:46,440 Speaker 2: It started out as kind of an eating contest predictor 392 00:25:46,480 --> 00:25:51,240 Speaker 2: of who would win, but nowadays there is a per 393 00:25:51,320 --> 00:25:55,680 Speaker 2: person limit on meat portion size. I have to say 394 00:25:55,720 --> 00:25:59,679 Speaker 2: it is still pretty big to my non football playing 395 00:26:01,400 --> 00:26:05,520 Speaker 2: sixteen ounce serving followed by a twelve ounce second helping 396 00:26:05,760 --> 00:26:06,520 Speaker 2: if you would like. 397 00:26:06,480 --> 00:26:10,440 Speaker 1: It, Yeah, yeah, yeah, I would say that. I would 398 00:26:10,440 --> 00:26:14,359 Speaker 1: say that twenty eight ounces is a hefty, hefty portion. 399 00:26:16,119 --> 00:26:22,120 Speaker 1: But yeah, apparently like that's relatively small potatoes or small 400 00:26:22,400 --> 00:26:26,320 Speaker 1: prime beef compared with what some of the players would 401 00:26:26,320 --> 00:26:29,760 Speaker 1: put away before the relative limitation. 402 00:26:32,080 --> 00:26:35,439 Speaker 2: Yeah, yeah, I mean you can look it up some 403 00:26:35,560 --> 00:26:38,960 Speaker 2: of the past, like the teams who won versus what 404 00:26:39,040 --> 00:26:40,000 Speaker 2: they ate at this. 405 00:26:40,240 --> 00:26:41,000 Speaker 1: How much they ate. 406 00:26:41,440 --> 00:26:45,919 Speaker 2: Yeah, and it's to me it was pretty shocking, but 407 00:26:48,080 --> 00:26:52,119 Speaker 2: it exists, should you like to look into it. Lowry 408 00:26:52,200 --> 00:26:55,760 Speaker 2: started expanding their restaurants to other cities in the nineteen seventies, 409 00:26:56,320 --> 00:27:00,840 Speaker 2: and they opened their first international location in nineteen ninety nine. 410 00:27:01,000 --> 00:27:07,359 Speaker 2: They also we mentioned menu changes. They added lobster and 411 00:27:07,440 --> 00:27:10,440 Speaker 2: fish to their menu in nineteen ninety three. 412 00:27:10,440 --> 00:27:16,320 Speaker 1: As alternative entrees, and this was again the first time 413 00:27:16,440 --> 00:27:19,560 Speaker 1: they had offered an entree other than prime rib in 414 00:27:19,640 --> 00:27:25,800 Speaker 1: fifty five years. It wasn't until twenty thirteen, I believe, 415 00:27:25,880 --> 00:27:30,439 Speaker 1: that they debuted another new entree, a grilled ribbi, for 416 00:27:30,480 --> 00:27:34,480 Speaker 1: their seventy fifth anniverse. Right, I want to point out 417 00:27:34,560 --> 00:27:36,760 Speaker 1: that a ribbi is the same cut as prime rab 418 00:27:36,920 --> 00:27:42,800 Speaker 1: It's just cooked differently. At the time, the publication Nation's 419 00:27:42,840 --> 00:27:46,199 Speaker 1: Restaurant News called it a bold move, but I'm not 420 00:27:46,400 --> 00:27:48,760 Speaker 1: entirely sure if they were being like a little sarcastic. 421 00:27:50,600 --> 00:27:53,600 Speaker 2: It's hard to say, because you and I were discussing before. 422 00:27:55,080 --> 00:27:59,840 Speaker 2: People took this real seriously, seriously customers. 423 00:28:00,320 --> 00:28:04,000 Speaker 1: They genuinely did. So. Part of this was right before 424 00:28:04,400 --> 00:28:08,800 Speaker 1: all of this happened. I think the grandson had taken 425 00:28:08,800 --> 00:28:13,720 Speaker 1: over for the restaurant group, and he had some bright 426 00:28:13,800 --> 00:28:18,879 Speaker 1: new ideas, you know, not to you know, he wanted 427 00:28:18,880 --> 00:28:25,080 Speaker 1: to respect the tradition. He didn't want to pivot, but compound, 428 00:28:25,359 --> 00:28:25,560 Speaker 1: you know. 429 00:28:27,480 --> 00:28:31,440 Speaker 2: Yeah, he wanted to make sure the restaurant could continue 430 00:28:31,440 --> 00:28:35,800 Speaker 2: to thrive, staying what it is, but maybe also adding 431 00:28:35,800 --> 00:28:39,760 Speaker 2: a little bit based on what was going on at 432 00:28:39,800 --> 00:28:41,160 Speaker 2: the time trend wise. 433 00:28:41,360 --> 00:28:46,719 Speaker 1: Some people were mad. Oh yes, oh yes, they were oof. 434 00:28:49,160 --> 00:28:54,600 Speaker 1: At any rate, the restaurant, the Prime Rib, started hiring 435 00:28:54,680 --> 00:28:57,680 Speaker 1: men as servers in two thousand and four, amidst a 436 00:28:57,680 --> 00:28:59,960 Speaker 1: class action lawsuit that they wound up settling for like 437 00:29:00,040 --> 00:29:03,840 Speaker 1: over a million bucks. Men were previously able to work 438 00:29:03,920 --> 00:29:07,160 Speaker 1: as carvers or bussers, neither of which get tips, and 439 00:29:07,200 --> 00:29:13,600 Speaker 1: so a group of men sued for discrimination. Yes, and 440 00:29:14,080 --> 00:29:15,800 Speaker 1: that brings us to some more changes. 441 00:29:16,160 --> 00:29:21,800 Speaker 2: In twenty eighteen, Lowry's expanded their bar and menu options, 442 00:29:21,840 --> 00:29:24,440 Speaker 2: including offering vegetarian items. 443 00:29:24,720 --> 00:29:28,480 Speaker 1: Yeah, they like literally expanded their bar area to include 444 00:29:28,560 --> 00:29:32,160 Speaker 1: more seating and allow for more casual dinner service at 445 00:29:32,240 --> 00:29:35,600 Speaker 1: the bar, including a few lower priced options like a burger. 446 00:29:36,800 --> 00:29:38,920 Speaker 1: They've been seeing good results at some of their other 447 00:29:39,000 --> 00:29:43,400 Speaker 1: restaurant concepts and had just named another new CMO, the 448 00:29:43,520 --> 00:29:47,720 Speaker 1: great grandson himself a chef, right, Yeah, I just wanted 449 00:29:47,720 --> 00:29:50,840 Speaker 1: to help the brand revitalize. 450 00:29:50,040 --> 00:29:57,520 Speaker 2: Perhaps, Yes, And some people similarly did not like him. 451 00:29:58,480 --> 00:30:01,240 Speaker 2: And he's very like af bowl about it, and. 452 00:30:01,160 --> 00:30:08,040 Speaker 1: He is he is, he seems. He seems aware and 453 00:30:09,640 --> 00:30:11,680 Speaker 1: cautious and good humored. 454 00:30:11,960 --> 00:30:16,840 Speaker 2: Yes, which I imagine it is good to have undertaking 455 00:30:16,920 --> 00:30:19,320 Speaker 2: something like this that's so so fond. 456 00:30:19,080 --> 00:30:22,480 Speaker 1: Of, so old and so beloved. Yeah. In the past 457 00:30:22,520 --> 00:30:27,280 Speaker 1: several years, the Lowry's Restaurant Group has closed a few 458 00:30:27,720 --> 00:30:31,480 Speaker 1: locations of their restaurants. I you know, I imagine it's 459 00:30:31,560 --> 00:30:37,560 Speaker 1: rough running theatrical steakhouses during a pandemic and then during 460 00:30:37,640 --> 00:30:39,000 Speaker 1: an ensuing recession. 461 00:30:39,240 --> 00:30:42,840 Speaker 2: So yes, I did look it up now because I 462 00:30:42,840 --> 00:30:45,240 Speaker 2: was curious. And you can get it delivered. 463 00:30:44,840 --> 00:30:50,320 Speaker 1: You can, you can, I mean not like we actually 464 00:30:50,440 --> 00:30:52,760 Speaker 1: I think that I think that there might be a 465 00:30:52,800 --> 00:30:55,360 Speaker 1: service where they will mail it to you. But like 466 00:30:55,440 --> 00:30:58,960 Speaker 1: a shipping. Yeah, shipping situation, but I didn't look that 467 00:30:58,960 --> 00:31:00,840 Speaker 1: hard into it. Don't take our word for it. You 468 00:31:00,840 --> 00:31:06,680 Speaker 1: can ask the Google about that. Meanwhile, though, we kind 469 00:31:06,680 --> 00:31:10,360 Speaker 1: of consolidated all of our restaurant news up there. Meanwhile, 470 00:31:10,680 --> 00:31:15,520 Speaker 1: Lowry's Foods Company was doing good. Lipton bought them in 471 00:31:15,600 --> 00:31:21,400 Speaker 1: nineteen seventy nine under Unilever. By nineteen eighty eight, their 472 00:31:21,440 --> 00:31:25,160 Speaker 1: seasoned Salt was the top selling seasoning blend in the 473 00:31:25,280 --> 00:31:28,719 Speaker 1: United States. At that time, they were making some one 474 00:31:28,800 --> 00:31:32,520 Speaker 1: hundred and ten products and distributing them worldwide, though mostly 475 00:31:32,560 --> 00:31:35,320 Speaker 1: in the US and Canada, with sales of about one 476 00:31:35,400 --> 00:31:39,840 Speaker 1: hundred and fifty million bucks a year. They continued manufacturing 477 00:31:40,080 --> 00:31:44,320 Speaker 1: and other shenanigans at the Lowry's California Center until Lipton 478 00:31:44,440 --> 00:31:47,000 Speaker 1: closed it in nineteen ninety two as part of like 479 00:31:47,040 --> 00:31:52,320 Speaker 1: a general corporate consolidation move. It was well loved by 480 00:31:52,320 --> 00:31:56,160 Speaker 1: locals as a lunch spot, but apparently never profitable, and 481 00:31:56,240 --> 00:31:58,640 Speaker 1: I will say the center has since been reopened as 482 00:31:58,640 --> 00:32:02,120 Speaker 1: a public park, the Los Angeles River Centering Gardens. It 483 00:32:02,200 --> 00:32:05,760 Speaker 1: sounds lovely. You can like rented for special events. You 484 00:32:05,800 --> 00:32:09,600 Speaker 1: can have your wedding on the site of Lowry's season 485 00:32:09,720 --> 00:32:17,560 Speaker 1: salt history through Lowry's season Salt ride and grew the beast. 486 00:32:17,600 --> 00:32:19,120 Speaker 1: I'll do that. I don't do as good idea for 487 00:32:19,200 --> 00:32:23,000 Speaker 1: the garden grounds. Yeah, don't. Don't through assault in gardens. 488 00:32:23,280 --> 00:32:26,840 Speaker 1: No no, no, no. Well. 489 00:32:26,880 --> 00:32:30,200 Speaker 2: In two thousand and eight, McCormick purchased Lowry's for six 490 00:32:30,280 --> 00:32:32,480 Speaker 2: hundred and four million dollars. 491 00:32:32,920 --> 00:32:36,800 Speaker 1: At the time, Lowry's dry seasonings were about sixty five 492 00:32:36,800 --> 00:32:40,200 Speaker 1: percent of their business, their bottled marinads were twenty three percent. 493 00:32:40,840 --> 00:32:45,560 Speaker 1: Both as sold to consumers. Their marinads were the market 494 00:32:45,680 --> 00:32:49,400 Speaker 1: leader in that category. It was the first time that 495 00:32:49,480 --> 00:32:53,880 Speaker 1: McCormick got into bottled marinades. Food service sales made up 496 00:32:53,880 --> 00:32:57,280 Speaker 1: the last twelve percent of the total corporate sales. If 497 00:32:57,280 --> 00:32:59,800 Speaker 1: you were wondering where that last little smitch was, it was, 498 00:33:00,280 --> 00:33:03,440 Speaker 1: it was in food service. Yeah. And this, this whole 499 00:33:03,480 --> 00:33:08,840 Speaker 1: deal was actually a really big situation in the seasoning 500 00:33:09,120 --> 00:33:14,160 Speaker 1: business world, Like the FTC got involved because Lowry's was 501 00:33:14,240 --> 00:33:18,960 Speaker 1: big enough that they had anti trust concerns about McCormick 502 00:33:19,040 --> 00:33:22,680 Speaker 1: owning them, Because McCormick then would have controlled eighty percent 503 00:33:22,800 --> 00:33:27,680 Speaker 1: of the seasoned salt market in the United States. In 504 00:33:27,760 --> 00:33:30,240 Speaker 1: order for the FTC to allow the deal to go through. 505 00:33:30,680 --> 00:33:35,800 Speaker 1: McCormick had to sell its own brand, Seasonal to Morton 506 00:33:35,920 --> 00:33:41,760 Speaker 1: Salt Company. Seasonal spelled without a zee with the normal 507 00:33:41,840 --> 00:33:45,720 Speaker 1: the normal way that you would spell season, and McCormick 508 00:33:45,760 --> 00:33:48,320 Speaker 1: had to promise to not buy any other season salt 509 00:33:48,320 --> 00:33:55,880 Speaker 1: brands for the next decade. Wow, legal season salt drama 510 00:33:56,120 --> 00:34:01,200 Speaker 1: like anti trust salt. I love it? Uh pretty good. 511 00:34:02,760 --> 00:34:08,080 Speaker 1: They did release lines of lower sodium seasoning blends starting 512 00:34:08,120 --> 00:34:10,920 Speaker 1: in twenty twelve, yes. 513 00:34:11,360 --> 00:34:15,120 Speaker 2: Which might have been in response to shifting dietary preferences 514 00:34:15,160 --> 00:34:19,640 Speaker 2: and health concerns. So some are moving away from using 515 00:34:19,680 --> 00:34:23,000 Speaker 2: season salts like Lowry's as we mentioned, and spicing things 516 00:34:23,520 --> 00:34:24,200 Speaker 2: on their own. 517 00:34:24,520 --> 00:34:27,680 Speaker 1: Yeah, I'd say that there's also more of a desire 518 00:34:27,760 --> 00:34:31,279 Speaker 1: these days to like experiment with your own seasonings, like 519 00:34:31,400 --> 00:34:37,040 Speaker 1: find the exact blend that you like and make it yourself. Yeah. Yeah, 520 00:34:37,120 --> 00:34:43,520 Speaker 1: I think so too. Also, Okay, so that's our timeline. 521 00:34:43,960 --> 00:34:49,359 Speaker 1: I think that's the end of our timeline. I there 522 00:34:49,360 --> 00:34:51,719 Speaker 1: are more things, y'all. I like resubscribe to the La 523 00:34:51,840 --> 00:34:54,799 Speaker 1: Times in order to write this outline because there were 524 00:34:54,960 --> 00:34:59,319 Speaker 1: so many just just weird, little little tidbits in their 525 00:34:59,400 --> 00:35:02,360 Speaker 1: articles that I was like, this is entirely worth my 526 00:35:02,520 --> 00:35:07,480 Speaker 1: subscription money. There are stories about like about like so 527 00:35:07,600 --> 00:35:11,640 Speaker 1: like that original Beverly Hills location like was on one 528 00:35:11,680 --> 00:35:13,680 Speaker 1: side of the street and then at a certain point 529 00:35:13,840 --> 00:35:16,800 Speaker 1: moved to a new building or to a different building 530 00:35:16,880 --> 00:35:18,200 Speaker 1: and the other on the other side of the street, 531 00:35:18,239 --> 00:35:21,520 Speaker 1: and then moved like built a new location, like built 532 00:35:21,520 --> 00:35:25,880 Speaker 1: a new fancy place on the original side and moved 533 00:35:25,880 --> 00:35:30,120 Speaker 1: back there. And like this entailed you know, like a 534 00:35:30,120 --> 00:35:34,640 Speaker 1: lot of restaurant moving and shaken. But specifically they had 535 00:35:34,640 --> 00:35:37,080 Speaker 1: to like have traffic cops come out and stop traffic 536 00:35:37,239 --> 00:35:39,520 Speaker 1: so that the servers could push these like seven hundred 537 00:35:39,560 --> 00:35:47,760 Speaker 1: pound carts back and forth across the road. Listen, Prime 538 00:35:47,880 --> 00:35:57,000 Speaker 1: rib is no joke. It's not It's not no, but okay, 539 00:35:57,040 --> 00:36:01,480 Speaker 1: so so yeah, so that's one more, one more cultural 540 00:36:01,520 --> 00:36:08,040 Speaker 1: tidbit before I'm done, because whenever I find an example 541 00:36:08,280 --> 00:36:11,960 Speaker 1: of like the Internet maybe not being all a mistake 542 00:36:12,360 --> 00:36:17,080 Speaker 1: to begin with, in my in my searching, I found 543 00:36:17,080 --> 00:36:21,440 Speaker 1: this Reddit post discussing whether lowries can be used to 544 00:36:21,520 --> 00:36:25,800 Speaker 1: protect against supernatural beings the same way that plain salt can. 545 00:36:26,719 --> 00:36:31,880 Speaker 1: The The text of the post was simply kind of 546 00:36:31,880 --> 00:36:37,919 Speaker 1: in a situation here need to know fast yikes, which 547 00:36:37,920 --> 00:36:42,120 Speaker 1: I believe was a joke, but the thread the respondents 548 00:36:42,280 --> 00:36:46,160 Speaker 1: generally reasoned that like pure salt is best for ghosts, 549 00:36:48,280 --> 00:36:51,360 Speaker 1: a spice blend with larger grains might work on like 550 00:36:51,480 --> 00:36:55,839 Speaker 1: vampires and fae that compulsively count things. Something as fine 551 00:36:55,840 --> 00:36:59,640 Speaker 1: grained as Lowries probably isn't good for them, and for 552 00:36:59,760 --> 00:37:03,239 Speaker 1: d like you'd really you'd really need to check whether 553 00:37:03,239 --> 00:37:07,480 Speaker 1: they're affiliated with McCormick and company, because demons are rules 554 00:37:07,560 --> 00:37:11,840 Speaker 1: lawyers and so like their corporate affiliations matter in situations 555 00:37:11,880 --> 00:37:16,080 Speaker 1: like this, there's good consumer service. We can just ask. 556 00:37:19,320 --> 00:37:21,560 Speaker 1: It's good to know, pardon, can you give us a 557 00:37:21,560 --> 00:37:24,920 Speaker 1: list of demons who currently work for McCormick and company. 558 00:37:25,920 --> 00:37:37,680 Speaker 1: It's urgent. This is fantastic. Yeah, yeah, I just I 559 00:37:37,760 --> 00:37:40,319 Speaker 1: just love that. Also, as y'all know, Annie and I 560 00:37:40,360 --> 00:37:44,000 Speaker 1: are nerds for the television show Supernatural and other such 561 00:37:45,680 --> 00:37:48,840 Speaker 1: speculative fiction. So that just made me really happy. 562 00:37:50,719 --> 00:37:52,759 Speaker 2: And I was telling Lauren before, I'm so happy that 563 00:37:52,840 --> 00:37:55,840 Speaker 2: you put this in, because I had stumbled on something 564 00:37:55,880 --> 00:37:58,279 Speaker 2: that said Lowry's was haunted, and then it was a 565 00:37:58,320 --> 00:38:00,720 Speaker 2: dead end everywhere I went and I was so sad, 566 00:38:01,280 --> 00:38:04,640 Speaker 2: and then I see this note and I was like, Okay, 567 00:38:04,800 --> 00:38:08,240 Speaker 2: at least we've still got We've still got this element 568 00:38:08,280 --> 00:38:12,120 Speaker 2: of supernatural here, and I think it's great. I love 569 00:38:12,360 --> 00:38:16,000 Speaker 2: people really put some thought into they did. They did, 570 00:38:16,440 --> 00:38:20,719 Speaker 2: and I generally agree uh with their what they came 571 00:38:20,800 --> 00:38:21,359 Speaker 2: up with here. 572 00:38:21,520 --> 00:38:26,960 Speaker 1: Yeah. No, I think that that's all sage advice. I 573 00:38:26,960 --> 00:38:28,600 Speaker 1: mean in a pinch, you know, like do what you 574 00:38:28,640 --> 00:38:29,839 Speaker 1: gotta do, but in a. 575 00:38:29,800 --> 00:38:35,960 Speaker 2: Pinch, yeah, get the lorries, hope for the best. 576 00:38:36,160 --> 00:38:44,359 Speaker 1: Yeah that is but yeah, yeah, yeah, all right, Well, 577 00:38:45,480 --> 00:38:48,200 Speaker 1: I think that is officially what we have to say 578 00:38:48,280 --> 00:38:51,879 Speaker 1: about Lowry's for now. It is. 579 00:38:52,040 --> 00:38:54,600 Speaker 2: But we really want to hear from you listeners if 580 00:38:54,640 --> 00:38:56,799 Speaker 2: you have any ways that you like to use it, 581 00:38:56,880 --> 00:38:58,640 Speaker 2: memories with it, if you've been to the restaurant, or 582 00:38:58,680 --> 00:39:01,920 Speaker 2: you've got any ghost or related. 583 00:39:01,680 --> 00:39:08,400 Speaker 1: Oh yeah, please let us know. Absolutely. But in the meanwhile, 584 00:39:08,440 --> 00:39:10,960 Speaker 1: we do already have some listener mail for you, and 585 00:39:11,000 --> 00:39:12,480 Speaker 1: we are going to get into that as soon as 586 00:39:12,480 --> 00:39:14,360 Speaker 1: we get back from one more quick break for a 587 00:39:14,360 --> 00:39:25,960 Speaker 1: word from our sponsors. And we're back. Thank you, sponsor, Yes, 588 00:39:26,040 --> 00:39:36,840 Speaker 1: thank you, And we're back with listener flavor Explosion. 589 00:39:40,440 --> 00:39:45,520 Speaker 2: That was like fireworks, you know, sure, yeah, yeah, okay, 590 00:39:46,400 --> 00:39:50,120 Speaker 2: So Peter wrote, since you asked, I thought i'd tell 591 00:39:50,120 --> 00:39:53,120 Speaker 2: you about my childhood cafeteria which has much more history 592 00:39:53,120 --> 00:39:57,040 Speaker 2: and good vibes than I knew as a child. Clifton's Cafeteria, 593 00:39:57,160 --> 00:40:00,719 Speaker 2: which I knew through their Lakewood Mall brand. Surely the 594 00:40:00,760 --> 00:40:03,520 Speaker 2: most pedestrian and norm core of the lot was a 595 00:40:03,560 --> 00:40:07,280 Speaker 2: lot like your description of Southern style cafeterias, although perhaps 596 00:40:07,360 --> 00:40:10,920 Speaker 2: less focused on the heavy fried side of things, including 597 00:40:11,000 --> 00:40:15,120 Speaker 2: no hush puppies that I recall, quite a variety of 598 00:40:15,239 --> 00:40:20,120 Speaker 2: healthier salads, and the iced tea was not sweet, but 599 00:40:20,360 --> 00:40:23,560 Speaker 2: there were still big tam roast beef, my personal childhood 600 00:40:23,600 --> 00:40:27,880 Speaker 2: favorite roast turkey, and all the various carbon vegetable sides 601 00:40:27,880 --> 00:40:32,200 Speaker 2: and casseroles. Their dessert offerings were okay, but not stellar, 602 00:40:32,520 --> 00:40:35,279 Speaker 2: various pies and cakes, two flavors of ice cream you 603 00:40:35,280 --> 00:40:38,760 Speaker 2: could probably guess which flavors those would be, and oddly 604 00:40:38,960 --> 00:40:44,120 Speaker 2: three or four Surbet flavors, yes, Surbet, not Sherbert Jess. 605 00:40:44,200 --> 00:40:45,840 Speaker 1: Had to get that off my chest. 606 00:40:47,160 --> 00:40:50,560 Speaker 2: But the normy Clifton's I knew was connected to an 607 00:40:50,600 --> 00:40:54,320 Speaker 2: illustrious and laudable history. The main branches in Los Angeles 608 00:40:54,360 --> 00:40:56,520 Speaker 2: were opened in the depths of the Great Depression and 609 00:40:56,560 --> 00:40:58,960 Speaker 2: had a policy that no one would go hungry even 610 00:40:59,000 --> 00:41:02,120 Speaker 2: if they had no money. Their target profit per customer 611 00:41:02,239 --> 00:41:04,919 Speaker 2: was only one half cent, which was a lot more 612 00:41:04,960 --> 00:41:08,520 Speaker 2: back then, but still. The Los Angeles branches were also 613 00:41:08,760 --> 00:41:12,160 Speaker 2: much more creative in their diner experience, having a very 614 00:41:12,239 --> 00:41:15,640 Speaker 2: unusual design sensibility that some claim was the precursor to 615 00:41:15,719 --> 00:41:20,680 Speaker 2: the mid centry tiki barklays. Sadly, the Lakewood branch closed 616 00:41:20,680 --> 00:41:22,960 Speaker 2: in two thousand and one due to low customer demand, 617 00:41:23,320 --> 00:41:26,360 Speaker 2: and the last Cliftons, the one in downtown LA closed 618 00:41:26,400 --> 00:41:29,239 Speaker 2: in twenty eighteen, and it is now only represented by 619 00:41:29,239 --> 00:41:32,440 Speaker 2: a bar called Clifton's Republic, which has a bunch of 620 00:41:32,520 --> 00:41:36,600 Speaker 2: small plates with modern fusion inventions which might be very 621 00:41:36,640 --> 00:41:41,719 Speaker 2: good but have none of the tradition of Clifton's past. Yeah, 622 00:41:41,800 --> 00:41:46,520 Speaker 2: I do have to say, small plates sort of antithesis. 623 00:41:48,960 --> 00:41:52,319 Speaker 1: I mean type of cafeteria. I mean, you know, it's 624 00:41:52,400 --> 00:41:56,880 Speaker 1: kind of like you're ordering a number of things to 625 00:41:56,920 --> 00:42:00,840 Speaker 1: make up your meal. It's true, but not in a 626 00:42:00,880 --> 00:42:02,160 Speaker 1: similar way. 627 00:42:02,480 --> 00:42:07,840 Speaker 2: No, No, but I'm really glad you shared this because 628 00:42:07,920 --> 00:42:10,480 Speaker 2: we did focus specifically on the South, but I know 629 00:42:10,600 --> 00:42:14,200 Speaker 2: that there are pockets that had. 630 00:42:14,080 --> 00:42:19,879 Speaker 1: Oh absolutely, yeah. And California. California is a big cafeteria 631 00:42:20,080 --> 00:42:26,000 Speaker 1: like mid century cafeteria area in general. So yes, yeah, 632 00:42:26,280 --> 00:42:29,520 Speaker 1: it's so fascinated by all of this. I would not 633 00:42:29,600 --> 00:42:31,680 Speaker 1: have expected y'all to have had hushpuppies out there. 634 00:42:34,920 --> 00:42:36,800 Speaker 2: I have to say. I don't even drink like sweet 635 00:42:36,920 --> 00:42:39,040 Speaker 2: iced tea. And I was a little guest. 636 00:42:39,280 --> 00:42:43,960 Speaker 1: Oh yeah, yeah, that's a definite, Like like whenever someone 637 00:42:44,000 --> 00:42:49,239 Speaker 1: who is not from the South starts talking about iced tea, 638 00:42:49,520 --> 00:42:53,160 Speaker 1: I'm like, let us specify just for one moment. Are 639 00:42:53,160 --> 00:42:55,920 Speaker 1: we talking about sweet tea? Because that's what a Southerner 640 00:42:56,040 --> 00:43:02,920 Speaker 1: means when they say iced tea. 641 00:43:03,480 --> 00:43:10,359 Speaker 2: Oh it's so ingrained. I was almost gast out. But yeah, 642 00:43:10,360 --> 00:43:13,080 Speaker 2: thank you so much for sharing and this history. I'm 643 00:43:13,160 --> 00:43:17,040 Speaker 2: sad that it closed. I at least it still has 644 00:43:17,080 --> 00:43:22,799 Speaker 2: this little outpost. Yeah, you know, people like you to 645 00:43:22,880 --> 00:43:28,759 Speaker 2: remember it. Yeah, and I am. I am intrigued in 646 00:43:28,840 --> 00:43:33,160 Speaker 2: the the differences between regions of the items they offer, 647 00:43:33,360 --> 00:43:40,719 Speaker 2: and so I like the healthier salads, not as much 648 00:43:40,800 --> 00:43:41,560 Speaker 2: fried food. 649 00:43:41,760 --> 00:43:49,400 Speaker 1: Yeah, but again, again this makes sense, it does it does, Yes, yeah, 650 00:43:49,480 --> 00:43:55,479 Speaker 1: and uh is it sure? But for sure Bay sure did? 651 00:43:55,560 --> 00:43:58,160 Speaker 1: We We have no idea. We did an episode about it, 652 00:43:58,280 --> 00:44:00,759 Speaker 1: Go see that one. We figured I figured it out 653 00:44:00,800 --> 00:44:04,880 Speaker 1: at some point in the past. But now it's gone. 654 00:44:04,960 --> 00:44:12,160 Speaker 1: It's blonde done. Christine wrote, this is a message I 655 00:44:12,200 --> 00:44:15,200 Speaker 1: meant to send a while ago, because this is my 656 00:44:15,320 --> 00:44:17,960 Speaker 1: curry leaf plant. I've had it for a few years now, 657 00:44:17,960 --> 00:44:20,960 Speaker 1: and I deliberately keep it small. The leaves are very 658 00:44:21,040 --> 00:44:24,160 Speaker 1: nice to graze on and very tasty if flash fried, 659 00:44:24,800 --> 00:44:27,760 Speaker 1: the flavor tends to not last in long slow cooks. 660 00:44:28,360 --> 00:44:31,160 Speaker 1: I did have a brief flurry of research into when 661 00:44:31,160 --> 00:44:34,040 Speaker 1: it was introduced into Australia, because Australia has a long 662 00:44:34,080 --> 00:44:37,799 Speaker 1: fascinating relationship with the food and plants of the Indian subcontinent. 663 00:44:38,200 --> 00:44:39,960 Speaker 1: From what I can tell, it only started to be 664 00:44:40,040 --> 00:44:44,319 Speaker 1: sold commercially in nineteen ninety, so quite recent. But the 665 00:44:44,400 --> 00:44:46,400 Speaker 1: main reason I wanted to write was to provide some 666 00:44:46,440 --> 00:44:51,560 Speaker 1: more details about Australian coffee. I think I rather shocked you, 667 00:44:51,640 --> 00:44:55,680 Speaker 1: particularly Lauren, with my declaration that Australians have the best coffee. 668 00:44:56,200 --> 00:44:58,920 Speaker 1: It's not just me who thinks this, based on some 669 00:44:59,239 --> 00:45:03,480 Speaker 1: not very exten research of Reddit and Cora forums, Australians 670 00:45:03,480 --> 00:45:06,600 Speaker 1: who have lived in the US, Americans who live in Australia, 671 00:45:06,920 --> 00:45:10,880 Speaker 1: and some globe trotting content creators. Australian coffee is often 672 00:45:10,920 --> 00:45:13,440 Speaker 1: considered as among the best in the world, if not 673 00:45:13,600 --> 00:45:16,680 Speaker 1: the best. I think this has to do with migration 674 00:45:17,320 --> 00:45:21,279 Speaker 1: because of what socialists call targeted ethnic persecution and I 675 00:45:21,400 --> 00:45:24,360 Speaker 1: call white people being racist to other white people. Australia 676 00:45:24,440 --> 00:45:27,440 Speaker 1: didn't have a huge number of Southern and Eastern Europeans 677 00:45:27,520 --> 00:45:30,879 Speaker 1: prior to World War Two. After World War Two, there 678 00:45:30,960 --> 00:45:33,800 Speaker 1: was a drive to encourage migration, and for the first 679 00:45:33,840 --> 00:45:37,240 Speaker 1: time this included Southern and Eastern Europeans in larger numbers, 680 00:45:37,680 --> 00:45:40,239 Speaker 1: probably because we couldn't get enough from Britain and had 681 00:45:40,239 --> 00:45:44,080 Speaker 1: to relax our standards. This meant for the first time, 682 00:45:44,200 --> 00:45:47,759 Speaker 1: an influx of Italians and Greeks, in particular. The US 683 00:45:47,800 --> 00:45:50,080 Speaker 1: also had waves of migrants from these places after World 684 00:45:50,120 --> 00:45:54,640 Speaker 1: War Two, but they were absorbed into already substantial populations here. 685 00:45:54,719 --> 00:45:57,200 Speaker 1: They were establishing little Italyes and little Greece's. For the 686 00:45:57,200 --> 00:46:01,120 Speaker 1: first time. They brought with them trattria and taverna culture 687 00:46:01,360 --> 00:46:05,120 Speaker 1: which adapted to various Australian institutions very well, such as 688 00:46:05,200 --> 00:46:09,319 Speaker 1: the burgeoning cafe culture of Melbourne. I think it's also 689 00:46:09,360 --> 00:46:12,799 Speaker 1: important to remember this coincided with the industrial development of 690 00:46:12,880 --> 00:46:17,400 Speaker 1: single serve espresso machines. Australia didn't really have a coffee presence, 691 00:46:17,520 --> 00:46:20,920 Speaker 1: so Italian and Greek cafes with these interesting new machines 692 00:46:20,960 --> 00:46:25,279 Speaker 1: and this interesting new drink really took off. Melbourne is 693 00:46:25,320 --> 00:46:30,040 Speaker 1: particularly significant in Australian and world coffee history. I went 694 00:46:30,080 --> 00:46:32,600 Speaker 1: back and listened to your McDonald's episode, and while you 695 00:46:32,719 --> 00:46:37,160 Speaker 1: mentioned McCafe stealth McDonald's, you didn't talk much about the history. 696 00:46:37,560 --> 00:46:41,480 Speaker 1: The first McCafe opened in nineteen ninety three in Melbourne 697 00:46:41,560 --> 00:46:45,520 Speaker 1: as the brainchild of McDonald's Australia Managing director Charlie Bell. 698 00:46:46,280 --> 00:46:50,680 Speaker 1: Bell later became the McDonald's CEO and spearheaded the healthier 699 00:46:50,760 --> 00:46:54,200 Speaker 1: McDonald's options. By the time the first McCafe opened in 700 00:46:54,200 --> 00:46:56,160 Speaker 1: the US in two thousand and one, there were over 701 00:46:56,200 --> 00:46:59,200 Speaker 1: one hundred in Australia and today around ninety nine percent 702 00:46:59,200 --> 00:47:03,600 Speaker 1: of Australian mcdo donald's have a McCafe. But now I 703 00:47:03,719 --> 00:47:07,439 Speaker 1: realize why McCafe succeeded in Australia while so many other 704 00:47:07,560 --> 00:47:11,600 Speaker 1: US coffee chains have crashed and burned. McCafe is the 705 00:47:11,640 --> 00:47:15,680 Speaker 1: Australian cafe culture that adapted across the world instead of 706 00:47:15,719 --> 00:47:18,760 Speaker 1: a foreign coffee concept that couldn't force its way into 707 00:47:18,960 --> 00:47:26,279 Speaker 1: a well developed coffee culture. That's fascinating. This is all fascinating. 708 00:47:26,360 --> 00:47:26,480 Speaker 3: Now. 709 00:47:26,520 --> 00:47:28,040 Speaker 1: I'm like, now we need to go back and do 710 00:47:28,080 --> 00:47:32,160 Speaker 1: an episode just about McCafe. Clearly, I would love to. 711 00:47:34,040 --> 00:47:36,640 Speaker 2: I would love to because we did mention it briefly 712 00:47:36,680 --> 00:47:39,680 Speaker 2: in that episode, But every time I've seen them when 713 00:47:39,680 --> 00:47:42,840 Speaker 2: I've traveled in another country, they look so nice. 714 00:47:42,880 --> 00:47:46,200 Speaker 1: They don't you know, they don't look like an afterthought, 715 00:47:46,400 --> 00:47:49,520 Speaker 1: Like I feel like an American McDonald's. It's kind of like, uh, 716 00:47:49,680 --> 00:47:56,359 Speaker 1: we vaguely shoved a espresso concept in here. Maybe it's 717 00:47:56,400 --> 00:47:59,319 Speaker 1: more likely that it's like a frozen drink kind of 718 00:47:59,640 --> 00:48:06,239 Speaker 1: situation and right, and then basically everywhere else it's like, oh, 719 00:48:06,239 --> 00:48:08,720 Speaker 1: you wanted a cafe, we can provide that for you, 720 00:48:08,760 --> 00:48:11,400 Speaker 1: no problem. Here. I feel like they were just like 721 00:48:11,440 --> 00:48:16,440 Speaker 1: there's a Starbucks across the street man, Yeah, yeah, and 722 00:48:16,520 --> 00:48:16,840 Speaker 1: you know that. 723 00:48:16,880 --> 00:48:19,200 Speaker 2: I think that's also interesting because there was sort of 724 00:48:19,200 --> 00:48:25,200 Speaker 2: a at least very public backlash about McDonald's expanding into 725 00:48:25,239 --> 00:48:29,960 Speaker 2: other countries. We've talked about how they're still pretty popular. 726 00:48:31,280 --> 00:48:36,759 Speaker 2: But if you get the McCafe and it has I 727 00:48:36,800 --> 00:48:38,719 Speaker 2: don't know, local coffee. 728 00:48:38,280 --> 00:48:40,600 Speaker 1: Decent coffee, and decent pastry, it's like, well. 729 00:48:41,520 --> 00:48:45,680 Speaker 3: That feels less of a American thing and more of 730 00:48:45,719 --> 00:48:49,720 Speaker 3: a like this is actually we have good coffee. Yeah, 731 00:48:49,719 --> 00:48:52,960 Speaker 3: Whereas for us, at least in my experience in the US, 732 00:48:53,680 --> 00:48:58,440 Speaker 3: the McCafe is just like, really, you're going to. 733 00:48:58,440 --> 00:49:01,319 Speaker 1: Go in there, all right, I'll go, yeah, you're going 734 00:49:01,400 --> 00:49:05,960 Speaker 1: there for coffee. You're getting a coffee from there. Partially 735 00:49:06,040 --> 00:49:09,400 Speaker 1: because for such a long time the coffee like you 736 00:49:09,440 --> 00:49:12,080 Speaker 1: could get a coffee at a McDonald's, certainly during the 737 00:49:12,120 --> 00:49:17,200 Speaker 1: morning hours, but it was not a high quality coffee, no, 738 00:49:17,280 --> 00:49:19,480 Speaker 1: and you knew what you were getting, yeah, oh yeah yeah. 739 00:49:19,520 --> 00:49:22,520 Speaker 1: And if you kind of want something that tastes like 740 00:49:22,760 --> 00:49:32,799 Speaker 1: diesel fumes, then you know, great, good for you. But yeah, 741 00:49:32,840 --> 00:49:35,040 Speaker 1: but yeah, no, I did not know about any of this. 742 00:49:35,200 --> 00:49:39,239 Speaker 1: Thank you, as always for writing in. This is super fascinating. 743 00:49:40,800 --> 00:49:44,520 Speaker 1: I mean, of course, right, like coffee is so good, 744 00:49:46,080 --> 00:49:46,600 Speaker 1: that makes sense. 745 00:49:46,600 --> 00:49:49,360 Speaker 2: And I also love that you did some research on 746 00:49:49,440 --> 00:49:53,520 Speaker 2: Reddit for I'm so sad that when I was in Australia, 747 00:49:53,560 --> 00:49:56,880 Speaker 2: I wasn't a big coffee person. I drank coffee, but 748 00:49:56,960 --> 00:49:59,239 Speaker 2: it was it was literally like, what is the thing 749 00:49:59,280 --> 00:49:59,799 Speaker 2: that has. 750 00:49:59,719 --> 00:50:02,440 Speaker 1: Caffe in it? You can get through the Yeah. 751 00:50:02,560 --> 00:50:04,840 Speaker 2: I didn't have a lot of money either, Definitely, I 752 00:50:04,920 --> 00:50:09,239 Speaker 2: wasn't looking for the but that makes me so sad. 753 00:50:09,680 --> 00:50:11,080 Speaker 2: I would really appreciate it now. 754 00:50:11,440 --> 00:50:12,280 Speaker 1: Yeah. 755 00:50:12,520 --> 00:50:16,960 Speaker 2: Also, Christine provided a picture of her curry plant. It 756 00:50:17,000 --> 00:50:23,759 Speaker 2: looks very healthy, very well. I still haven't had any, 757 00:50:23,880 --> 00:50:28,920 Speaker 2: but I did look into Lauren you mentioned Chaiapanni and 758 00:50:29,239 --> 00:50:31,840 Speaker 2: they do have it on their menu and it's several dishes. 759 00:50:32,280 --> 00:50:34,480 Speaker 2: But the problem is, and I've told you this is 760 00:50:34,480 --> 00:50:36,080 Speaker 2: a problem for me now, I want to order like 761 00:50:36,280 --> 00:50:40,080 Speaker 2: six things, so I need to get a group together, okay, 762 00:50:40,960 --> 00:50:43,560 Speaker 2: because I can't eat six things by myself. 763 00:50:44,000 --> 00:50:47,880 Speaker 1: Six things. I mean problem to have, but it's a 764 00:50:47,920 --> 00:50:50,919 Speaker 1: lovely problem to have. But yeah, yeah, no, the next 765 00:50:50,920 --> 00:50:55,759 Speaker 1: time that you have the opportunity to do it. They 766 00:50:55,800 --> 00:51:00,000 Speaker 1: were really good. Yeah, they yeah, Like I just ordered 767 00:51:00,080 --> 00:51:02,239 Speaker 1: one of the like chot kind of situations and it 768 00:51:02,320 --> 00:51:06,000 Speaker 1: had a bunch of little fried curleaves scattered over it 769 00:51:06,040 --> 00:51:11,880 Speaker 1: and they were so nice. They sound so nice. I 770 00:51:11,960 --> 00:51:16,360 Speaker 1: want them. It's like really really bright and heady. Yeah 771 00:51:17,080 --> 00:51:20,000 Speaker 1: yeah wow. 772 00:51:20,160 --> 00:51:23,160 Speaker 2: I'm very happy Christine that you wrote in about this 773 00:51:23,400 --> 00:51:26,560 Speaker 2: and that you you have these leaves to snack on. 774 00:51:27,880 --> 00:51:30,480 Speaker 1: I also graze on my herbs. I'm just like a, hey, Basil, 775 00:51:32,239 --> 00:51:36,160 Speaker 1: let's just do that. Dyl, Okay, let's go so good, 776 00:51:36,600 --> 00:51:37,080 Speaker 1: so good. 777 00:51:38,400 --> 00:51:40,560 Speaker 2: Well. Thanks to both of these listeners for writing in. 778 00:51:40,760 --> 00:51:42,439 Speaker 2: If you would like to write to us, you can 779 00:51:42,600 --> 00:51:44,840 Speaker 2: or email us hello at savorpod dot com. 780 00:51:45,000 --> 00:51:47,319 Speaker 1: We're also on social media. You can find us on 781 00:51:47,400 --> 00:51:50,040 Speaker 1: Instagram and blue Sky at saber pod, and we do 782 00:51:50,120 --> 00:51:52,960 Speaker 1: hope to hear from you. Savor is production of iHeartRadio. 783 00:51:53,160 --> 00:51:55,400 Speaker 1: For more podcasts my heart Radio, you can visit the 784 00:51:55,400 --> 00:51:58,680 Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your 785 00:51:58,680 --> 00:52:01,720 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 786 00:52:01,719 --> 00:52:04,319 Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and 787 00:52:04,320 --> 00:52:05,919 Speaker 1: we hope that lots of more good things are coming 788 00:52:06,000 --> 00:52:13,920 Speaker 1: your way.