1
00:00:07,440 --> 00:00:09,520
Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio

2
00:00:09,520 --> 00:00:12,159
Speaker 1: and Stuff Media. I'm Annies and I'm Lauren Vogelbaum. And

3
00:00:12,360 --> 00:00:16,200
Speaker 1: today we're talking about the butter Ball Turkey talk line.

4
00:00:17,440 --> 00:00:21,720
Speaker 1: We are, and it's a delight it is. And this

5
00:00:21,800 --> 00:00:25,280
Speaker 1: is one of those episodes sort of like the Wienermobile episode,

6
00:00:25,280 --> 00:00:28,200
Speaker 1: where like they're not a sponsor. This is just a

7
00:00:28,320 --> 00:00:32,600
Speaker 1: genuinely delightful thing. And it was a beautiful coming together

8
00:00:32,880 --> 00:00:36,199
Speaker 1: because it's the idea was in part courtesy of our

9
00:00:36,240 --> 00:00:39,519
Speaker 1: friend Alex. Alex Williams over at a firm role and

10
00:00:39,720 --> 00:00:44,080
Speaker 1: he loves the West Wing the Aaron's Sorkin Show featuring

11
00:00:44,080 --> 00:00:47,920
Speaker 1: Martin Sheen as the president. Yes, and there is a

12
00:00:48,000 --> 00:00:53,680
Speaker 1: whole scene about the butter Ball hotline. Yeah, well, I

13
00:00:53,720 --> 00:00:55,920
Speaker 1: think we've got a clip. This time of the year,

14
00:00:55,960 --> 00:00:57,920
Speaker 1: there should be a hotline you can call with questions

15
00:00:57,960 --> 00:01:00,520
Speaker 1: about cooking turkis especially eight hundred number with the phones

16
00:01:00,560 --> 00:01:04,399
Speaker 1: are staffed by experts. There is what you mean, the

17
00:01:04,440 --> 00:01:10,200
Speaker 1: butter Ball hotline. Butter Ball has a hotline. Yeah, it's

18
00:01:10,240 --> 00:01:12,399
Speaker 1: an eight hundred numbers of phones of staffed by experts.

19
00:01:12,520 --> 00:01:15,720
Speaker 1: Are you kidding me? No? God, I'm sorry. I love

20
00:01:15,800 --> 00:01:18,479
Speaker 1: my country. I love it so much. It's so good.

21
00:01:19,440 --> 00:01:21,839
Speaker 1: I watched that show forever ago and I still remembered

22
00:01:21,840 --> 00:01:23,479
Speaker 1: that when he bought it up. I was like, oh, yes,

23
00:01:24,280 --> 00:01:26,840
Speaker 1: And so I mentioned to you in passing, I thought

24
00:01:27,000 --> 00:01:28,640
Speaker 1: maybe that could be a really fun episode to do,

25
00:01:29,000 --> 00:01:32,760
Speaker 1: and you had just happened to get an email about it. Yeah,

26
00:01:32,880 --> 00:01:35,399
Speaker 1: I got this like cold marketing email, not that I'm

27
00:01:35,440 --> 00:01:38,399
Speaker 1: encouraging you all to send me those um from or

28
00:01:38,440 --> 00:01:40,880
Speaker 1: if you do, make it from something truly delightful. I

29
00:01:41,200 --> 00:01:46,480
Speaker 1: got this marketing email from butter Ball and I was like, heck, yeah,

30
00:01:46,720 --> 00:01:49,760
Speaker 1: we want to do an interview with one of your employees.

31
00:01:49,800 --> 00:01:52,560
Speaker 1: And so we got to talk to the director of

32
00:01:52,640 --> 00:01:57,040
Speaker 1: The Turkey talk Line, Nicole Johnson, and yeah, it was

33
00:01:57,080 --> 00:01:59,920
Speaker 1: just kiss Met, Just Turkey Kiss Met. It was one

34
00:02:00,000 --> 00:02:03,920
Speaker 1: her full And also I love the Stephen Colbert. I

35
00:02:03,920 --> 00:02:05,560
Speaker 1: think he's sent it two or three times. He'll go

36
00:02:05,680 --> 00:02:08,399
Speaker 1: and work at the the Turkey talk Line for a day,

37
00:02:08,440 --> 00:02:10,799
Speaker 1: and of course he gives terrible advice, and I'm always

38
00:02:10,800 --> 00:02:14,800
Speaker 1: wondering it must pick up after like like everything he said.

39
00:02:15,720 --> 00:02:20,280
Speaker 1: But okay, let's get to our question. Sure, the Turkey

40
00:02:20,320 --> 00:02:28,160
Speaker 1: talk Line, what is it? Well? The Turkey talk Line

41
00:02:28,240 --> 00:02:30,560
Speaker 1: is a free service that home cooks can use to

42
00:02:30,560 --> 00:02:34,320
Speaker 1: help troubleshoot problems with the star of many certainly American

43
00:02:34,480 --> 00:02:38,880
Speaker 1: winter holiday feasts, the Turkey. UM. It's hosted by the

44
00:02:38,919 --> 00:02:42,720
Speaker 1: international poultry brand butter Ball, and as the name suggests,

45
00:02:42,800 --> 00:02:47,119
Speaker 1: the service started as a hotline, which if you don't

46
00:02:47,160 --> 00:02:50,799
Speaker 1: remember what telephones were, that's UM. That's for for calling

47
00:02:50,840 --> 00:02:54,240
Speaker 1: into with your telephone and then you speak on that

48
00:02:54,280 --> 00:02:56,880
Speaker 1: telephone to a live human representative. UM. But in these

49
00:02:56,919 --> 00:02:59,959
Speaker 1: are modern times, UM. You can also text or lie

50
00:03:00,000 --> 00:03:02,760
Speaker 1: of chat on the web or email, or use Facebook

51
00:03:02,840 --> 00:03:06,640
Speaker 1: or Twitter or Alexa to connect to a live human

52
00:03:06,800 --> 00:03:08,639
Speaker 1: Or if you don't want to do any of those things,

53
00:03:08,639 --> 00:03:10,799
Speaker 1: you can just get the info on their website. UM.

54
00:03:10,840 --> 00:03:18,079
Speaker 1: Also Abla Espanol, whoa impressive A lot of competitors have

55
00:03:18,200 --> 00:03:20,840
Speaker 1: launched their own version, but the one that really caught

56
00:03:20,880 --> 00:03:23,720
Speaker 1: my eyes this apparently you can call the U S

57
00:03:23,720 --> 00:03:27,160
Speaker 1: Department of Meat and Poultry Hotline eight eight eight six

58
00:03:27,200 --> 00:03:32,120
Speaker 1: seven four six eight five four open until two on Thanksgiving. Yeah,

59
00:03:32,120 --> 00:03:36,120
Speaker 1: they want you to have a good, healthy, safe Thanksgiving time,

60
00:03:36,600 --> 00:03:41,480
Speaker 1: and so do we, so do we. A New York

61
00:03:41,480 --> 00:03:44,240
Speaker 1: Times story detailed town. On the seventies, Worried cooks could

62
00:03:44,240 --> 00:03:48,160
Speaker 1: call Julia Child, whose number was publicly listed, and she

63
00:03:48,200 --> 00:03:51,000
Speaker 1: would generally provide answers. They interviewed one of her friends

64
00:03:51,040 --> 00:03:53,600
Speaker 1: who spent a lot of Thanksgivings with her, and she's like, oh, yeah,

65
00:03:53,680 --> 00:03:56,080
Speaker 1: the phone's ringing all day. Julie just picks up and

66
00:03:56,120 --> 00:03:59,440
Speaker 1: talks them down and like, yeah, it's one of my sweetest,

67
00:03:59,480 --> 00:04:03,240
Speaker 1: most favorite at the sweetest Yeah. Things from our Julia

68
00:04:03,320 --> 00:04:05,800
Speaker 1: Child episode, which if you haven't listened to I nerd

69
00:04:05,880 --> 00:04:08,920
Speaker 1: it out seriously about it, please go listen. It was

70
00:04:09,080 --> 00:04:11,720
Speaker 1: real good. She did on Annie got me a really

71
00:04:11,760 --> 00:04:15,920
Speaker 1: a really cute Julia Child illustration that says, um, uh

72
00:04:16,000 --> 00:04:21,400
Speaker 1: everything in moderation, including moderation Yeah, perfect anyway, um yes.

73
00:04:21,480 --> 00:04:25,240
Speaker 1: So there are competitors, including if you Can Time Travel

74
00:04:25,360 --> 00:04:29,000
Speaker 1: Julia Child, but butter Ball's line is perhaps the most famous.

75
00:04:29,320 --> 00:04:32,040
Speaker 1: I would say so. To work at the Turkey Talk Line,

76
00:04:32,080 --> 00:04:33,479
Speaker 1: you have to have a four year degree in a

77
00:04:33,520 --> 00:04:37,400
Speaker 1: food or food adjacent program, and it's fairly competitive. They

78
00:04:37,400 --> 00:04:40,120
Speaker 1: only replace about one person a year, and they don't

79
00:04:40,160 --> 00:04:43,839
Speaker 1: advertise open positions. Instead, they rely on word of mouth.

80
00:04:44,200 --> 00:04:46,440
Speaker 1: For the first three years after being hired. Newbies have

81
00:04:46,520 --> 00:04:48,320
Speaker 1: to complete a one day training at the start of

82
00:04:48,320 --> 00:04:54,200
Speaker 1: the season nicknamed butter Volume University or butter all You. Generally,

83
00:04:54,360 --> 00:04:56,920
Speaker 1: this involves being assigned a cooking method and then spending

84
00:04:56,920 --> 00:04:59,520
Speaker 1: all day cooking at turkey in that method with that

85
00:04:59,600 --> 00:05:03,640
Speaker 1: method could be anything and any impliance within reason, and

86
00:05:03,680 --> 00:05:06,640
Speaker 1: then they examined the twelve or so completed turkeys. They

87
00:05:06,880 --> 00:05:09,080
Speaker 1: look at the cooking times, the level of browning, the

88
00:05:09,120 --> 00:05:11,640
Speaker 1: amount of juice, the color of the juice, things like that.

89
00:05:12,320 --> 00:05:15,919
Speaker 1: Veterans have to complete advanced training, which is more of

90
00:05:15,960 --> 00:05:18,839
Speaker 1: a refresher on butter ball products and any updates in

91
00:05:18,960 --> 00:05:23,400
Speaker 1: phone or computer systems for instance. Yes, they did recently

92
00:05:23,520 --> 00:05:26,120
Speaker 1: introduce a function where an operator can call you back

93
00:05:26,320 --> 00:05:29,520
Speaker 1: to check in, which is so nice. I know, so

94
00:05:29,640 --> 00:05:32,520
Speaker 1: supportive it is, And that's really what it's about, because

95
00:05:32,520 --> 00:05:34,960
Speaker 1: I read a lot of articles questioning how in the

96
00:05:35,040 --> 00:05:39,040
Speaker 1: world and this time, millennials and are texting and avoiding

97
00:05:39,040 --> 00:05:42,640
Speaker 1: of human interaction. How is this still pretty popular thing?

98
00:05:43,480 --> 00:05:45,880
Speaker 1: Not only is it still thriving, like, not only does

99
00:05:46,000 --> 00:05:49,200
Speaker 1: it still exist, it's thriving. Yeah, Yeah, hundreds of thousands

100
00:05:49,240 --> 00:05:52,240
Speaker 1: of people call in every year. Yeah, and they said,

101
00:05:52,279 --> 00:05:55,640
Speaker 1: it's that comfort. It's that that having somebody to kind

102
00:05:55,640 --> 00:05:58,800
Speaker 1: of just calm you down and reassure you it's gonna

103
00:05:58,839 --> 00:06:01,800
Speaker 1: be okay. It is going to be okay. It is,

104
00:06:02,240 --> 00:06:04,040
Speaker 1: but they have heard a lot of calls where things

105
00:06:04,080 --> 00:06:06,560
Speaker 1: perhaps did not turn out okay. One of the first

106
00:06:06,680 --> 00:06:09,560
Speaker 1: articles that comes up when searching Butterball Hotline is from

107
00:06:09,560 --> 00:06:12,680
Speaker 1: Southern Living titled Here's what happens when a Southerner calls

108
00:06:12,960 --> 00:06:16,440
Speaker 1: the Butterball Turkey Hotline, And it's full of silly accounts

109
00:06:16,480 --> 00:06:20,680
Speaker 1: of allegedly real calls. The story they most tell because

110
00:06:20,720 --> 00:06:22,720
Speaker 1: it was quoted in this article, and then the New

111
00:06:22,760 --> 00:06:26,640
Speaker 1: York Times quoted it as well. Here's the classic. A

112
00:06:26,680 --> 00:06:29,040
Speaker 1: man called in worried about whether his bird with thaw

113
00:06:29,080 --> 00:06:31,839
Speaker 1: and time? What stage is your turkey? And the expert asked,

114
00:06:31,920 --> 00:06:35,440
Speaker 1: trying to do a little culinary detective work Florida, he answered,

115
00:06:38,200 --> 00:06:40,480
Speaker 1: I love it, They said. They also get a lot

116
00:06:40,480 --> 00:06:43,039
Speaker 1: of calls that are kind of confessional in nature, which

117
00:06:43,040 --> 00:06:45,440
Speaker 1: cracks me up. Yeah. And these can last from seconds

118
00:06:45,480 --> 00:06:48,200
Speaker 1: like what temperature should my oven be? To like hours,

119
00:06:48,279 --> 00:06:54,159
Speaker 1: like hours of just just talking. It's like a turkey police.

120
00:06:55,160 --> 00:06:57,359
Speaker 1: I think I read it as somebody made that comparison.

121
00:06:57,400 --> 00:07:00,200
Speaker 1: One of the articles I read about this um offers

122
00:07:00,240 --> 00:07:02,039
Speaker 1: have shared stories of collars in the midst of a

123
00:07:02,120 --> 00:07:05,680
Speaker 1: fight with their spouse around turkey temperature, A man wanting

124
00:07:05,720 --> 00:07:08,200
Speaker 1: to propose to his wife by placing the ring in

125
00:07:08,240 --> 00:07:13,640
Speaker 1: the turkey he was dis waited, um good, a nervous

126
00:07:13,720 --> 00:07:16,200
Speaker 1: newly went afraid of disappointing, or in laws calling from

127
00:07:16,240 --> 00:07:20,640
Speaker 1: inside a closet whispering into the phone. Yes, but most

128
00:07:20,680 --> 00:07:24,840
Speaker 1: of them center on thawing the turkey and interesting methods

129
00:07:25,280 --> 00:07:28,400
Speaker 1: of doing that, like in bathtubs with your kids in

130
00:07:28,440 --> 00:07:32,360
Speaker 1: the bath, or this is my favorite storing one and

131
00:07:32,440 --> 00:07:34,960
Speaker 1: losing it in the snow. So they called the hotline

132
00:07:35,160 --> 00:07:38,400
Speaker 1: and say, hey, look, I put my turkey in the snow.

133
00:07:38,600 --> 00:07:42,080
Speaker 1: I can't find it. What should I do? What are

134
00:07:42,120 --> 00:07:46,160
Speaker 1: you supposed to say to that? Who knows? In two

135
00:07:46,160 --> 00:07:48,440
Speaker 1: thousand and five, the line received thousands of calls from

136
00:07:48,440 --> 00:07:51,440
Speaker 1: folks displaced from Hurricane Katrina, asking if it was possible

137
00:07:51,480 --> 00:07:54,440
Speaker 1: to microwave a turkey, which it is. Oh yeah, it

138
00:07:54,480 --> 00:07:57,040
Speaker 1: should be under twelve pounds because it should fit in

139
00:07:57,040 --> 00:07:59,680
Speaker 1: your microwave. But you have to be able to You

140
00:07:59,720 --> 00:08:01,680
Speaker 1: need to right, you need to physically be able to

141
00:08:01,720 --> 00:08:05,600
Speaker 1: microwave it. But other than that, yes, we do have

142
00:08:05,680 --> 00:08:08,440
Speaker 1: some numbers for you. Oh, yes we do. According to

143
00:08:08,440 --> 00:08:11,800
Speaker 1: the Butterball website, one out of every three Thanksgiving turkeys

144
00:08:11,960 --> 00:08:14,760
Speaker 1: is a Butterball turkey In the United States, Their main

145
00:08:14,800 --> 00:08:18,600
Speaker 1: plant in North Carolina processes some five hundred million pounds

146
00:08:18,600 --> 00:08:21,559
Speaker 1: of turkey per year. That's about two hundred and twenty

147
00:08:21,560 --> 00:08:25,200
Speaker 1: seven million kilos, and they are one of the largest

148
00:08:25,240 --> 00:08:29,720
Speaker 1: turkey processing facilities in the world. Internationally, the export about

149
00:08:29,720 --> 00:08:31,960
Speaker 1: a fifth of what they produce, some a hundred million

150
00:08:31,960 --> 00:08:36,640
Speaker 1: pounds of turkey to over fifty countries every year. Wow. Yeah.

151
00:08:37,000 --> 00:08:40,120
Speaker 1: These days, over fifty people work the Turkey talk line

152
00:08:40,240 --> 00:08:44,200
Speaker 1: from November one to December from Naperville, Illinois, which is

153
00:08:44,280 --> 00:08:47,040
Speaker 1: outside of Chicago, UM six am to six pm on

154
00:08:47,080 --> 00:08:50,840
Speaker 1: Thanksgiving an eight am to two pm Christmas Eve. The

155
00:08:50,920 --> 00:08:53,960
Speaker 1: over one hundred thousand questions they receive come from all

156
00:08:54,000 --> 00:08:57,040
Speaker 1: over the US and Canada. Ten thousand of those calls

157
00:08:57,080 --> 00:09:00,960
Speaker 1: are on Thanksgiving A loan, I know the stress of that.

158
00:09:02,320 --> 00:09:05,040
Speaker 1: Since they first started, they have added mail and Spanish

159
00:09:05,040 --> 00:09:07,760
Speaker 1: speaking experts, and expanded from just a phone line to yeah,

160
00:09:07,760 --> 00:09:11,839
Speaker 1: include all those new technological things. The calls really pick

161
00:09:11,920 --> 00:09:15,120
Speaker 1: up on what butter Ball calls fall day, the Thursday

162
00:09:15,120 --> 00:09:17,959
Speaker 1: before Thanksgiving. To keep their voices from going horse, some

163
00:09:18,000 --> 00:09:20,960
Speaker 1: of the operators reliance super min tea and or a

164
00:09:21,080 --> 00:09:24,560
Speaker 1: lot of water. And we do have some brief brief

165
00:09:24,600 --> 00:09:27,560
Speaker 1: history for you. Sure. The butter Ball brand as it

166
00:09:27,600 --> 00:09:31,640
Speaker 1: refers to turkeys, has been around since nineteen Yeah. The

167
00:09:31,800 --> 00:09:34,760
Speaker 1: name was first trademarked in nineteen forty by one ad

168
00:09:34,800 --> 00:09:38,080
Speaker 1: O Walker, who was an Ohio Delhi owner UM. She

169
00:09:38,160 --> 00:09:40,760
Speaker 1: sold it to one Leo Peters in nineteen fifty one,

170
00:09:40,920 --> 00:09:44,240
Speaker 1: who then leased it to Chicago Turkey company swift In

171
00:09:44,280 --> 00:09:49,480
Speaker 1: Company um In, which eventually bought it again just as

172
00:09:49,520 --> 00:09:52,520
Speaker 1: it refers to turkeys in the nineteen sixties, which explains

173
00:09:52,559 --> 00:09:57,000
Speaker 1: why there's an unrelated butter Ball Farms that produces butter um,

174
00:09:57,040 --> 00:10:03,199
Speaker 1: sometimes apparently in ball forms. Butter Ball. The Turkey version

175
00:10:03,320 --> 00:10:07,640
Speaker 1: of the company was acquired by ConAgra, then Cboard Corporation In.

176
00:10:08,920 --> 00:10:13,120
Speaker 1: It's currently operated as butter Ball l l c. And uh,

177
00:10:13,160 --> 00:10:15,959
Speaker 1: it's it's not it's not all delightful turkey talk in

178
00:10:16,040 --> 00:10:18,360
Speaker 1: Turkey town. UM. The company and its employees have faced

179
00:10:18,520 --> 00:10:21,840
Speaker 1: accusations in some convictions of animal cruelty. Um though they

180
00:10:21,840 --> 00:10:24,319
Speaker 1: say that they're working on it, and they are currently

181
00:10:24,400 --> 00:10:26,960
Speaker 1: seriously sweating the changes that are happening in US immigration

182
00:10:27,040 --> 00:10:30,360
Speaker 1: law because a lot of the company's employees at their

183
00:10:30,400 --> 00:10:34,559
Speaker 1: North Carolina hub are Haitian refugees of the earthquake who

184
00:10:34,559 --> 00:10:38,840
Speaker 1: could face department if some of these laws go through. Yeah.

185
00:10:39,120 --> 00:10:41,680
Speaker 1: Butter Ball debut the Turkey talk Line for the holiday

186
00:10:41,720 --> 00:10:45,040
Speaker 1: season in nine one. The original team was made up

187
00:10:45,080 --> 00:10:48,760
Speaker 1: of six home economists who weighed in on eleven thousand

188
00:10:48,760 --> 00:10:53,680
Speaker 1: Turkey based questions. This team was composed entirely of women.

189
00:10:54,160 --> 00:10:56,680
Speaker 1: It was the brainchild of an executive at a Chicago

190
00:10:56,720 --> 00:10:59,000
Speaker 1: based public relations firm who thought it would be a

191
00:10:59,000 --> 00:11:00,760
Speaker 1: good way to help people who who had experience what

192
00:11:00,840 --> 00:11:05,280
Speaker 1: she called turkey trauma. Turkey trauma serious. Yes, and food

193
00:11:05,280 --> 00:11:08,200
Speaker 1: experts consider this a genius piece of marketing and do

194
00:11:08,440 --> 00:11:13,000
Speaker 1: like in it to calling the police. Please help please.

195
00:11:13,480 --> 00:11:15,839
Speaker 1: I have a problem that I cannot solve on my own.

196
00:11:17,840 --> 00:11:21,440
Speaker 1: So great. Uh Yeah. They added their email service in

197
00:11:21,480 --> 00:11:25,360
Speaker 1: two thousand six, UM web chat in and the first

198
00:11:25,400 --> 00:11:30,400
Speaker 1: men joined the talk line team in Apparently they realized

199
00:11:30,440 --> 00:11:32,280
Speaker 1: that they were being a little bit sexist in their

200
00:11:32,280 --> 00:11:35,440
Speaker 1: turkey cooking assumptions, as one in four callers to the

201
00:11:35,440 --> 00:11:39,520
Speaker 1: talk line at that point were, in fact, dudes, huh,

202
00:11:39,640 --> 00:11:41,560
Speaker 1: we just over on stuff I've never told you. We

203
00:11:41,600 --> 00:11:44,200
Speaker 1: just an episode on Betty Crocker. Oh yeah. And I

204
00:11:44,240 --> 00:11:47,880
Speaker 1: do find it fascinating the because I think, at least

205
00:11:47,920 --> 00:11:49,480
Speaker 1: for me, I don't want to generalize for everybody, but

206
00:11:49,520 --> 00:11:52,360
Speaker 1: I forget that now you didn't you used to not

207
00:11:52,440 --> 00:11:54,720
Speaker 1: have access to the internet so readily, like you couldn't

208
00:11:54,720 --> 00:11:58,000
Speaker 1: just go on and be like yeah, And I can

209
00:11:58,000 --> 00:12:02,000
Speaker 1: only imagine the comfort of of having somebody to talk

210
00:12:02,040 --> 00:12:05,440
Speaker 1: to and just when you're all alone in the kitchen

211
00:12:05,480 --> 00:12:08,720
Speaker 1: and you've got all these expectations writing on this meal.

212
00:12:09,600 --> 00:12:12,040
Speaker 1: But on top of that, Betty Crocker actually came into

213
00:12:12,040 --> 00:12:16,520
Speaker 1: existence because so many women were writing the company and

214
00:12:16,559 --> 00:12:19,640
Speaker 1: it was all men responding, and they thought that the

215
00:12:19,800 --> 00:12:23,400
Speaker 1: women didn't they didn't trust their authority or that they

216
00:12:23,840 --> 00:12:25,920
Speaker 1: were talking about. So Betty Crocker is a fictional It

217
00:12:26,080 --> 00:12:30,000
Speaker 1: just made her up. Fascinating, fascinating story. Oh man, I

218
00:12:30,040 --> 00:12:32,079
Speaker 1: want to do an episode on Betty Crocker. You should.

219
00:12:32,800 --> 00:12:35,200
Speaker 1: I loved it. I loved every bit of it, let's

220
00:12:35,200 --> 00:12:38,920
Speaker 1: do it. But I also loved every bit of this interview. Yes, yes, yes,

221
00:12:39,000 --> 00:12:41,880
Speaker 1: and we do write because we do have this heck

222
00:12:41,920 --> 00:12:45,439
Speaker 1: and delightful interview UM with with Nicole Johnson, the director

223
00:12:45,480 --> 00:12:47,640
Speaker 1: of the Turkey Talk Line. But first we've got a

224
00:12:47,679 --> 00:12:58,720
Speaker 1: quick break for a word from our sponsor and we're back.

225
00:12:58,880 --> 00:13:02,440
Speaker 1: Thank you sponsor, Yes, thank you, and we we have

226
00:13:02,600 --> 00:13:06,520
Speaker 1: this wonderful, wonderful interview that we were just smiling the

227
00:13:06,640 --> 00:13:10,760
Speaker 1: entire time. Oh yeah, they I'm not sure if if

228
00:13:10,800 --> 00:13:12,600
Speaker 1: any of it will have made it into the clip,

229
00:13:12,679 --> 00:13:15,400
Speaker 1: but even just the whole music was comforting. It was

230
00:13:15,440 --> 00:13:21,040
Speaker 1: wonderful and wonderful. Yes, without any further ado, let's get

231
00:13:21,040 --> 00:13:30,480
Speaker 1: into it. Hi, guys. So this is Nicole Johnson with

232
00:13:30,559 --> 00:13:33,520
Speaker 1: the Butterball Turkey talk Line. Really excited to talk with

233
00:13:33,520 --> 00:13:37,200
Speaker 1: you guys today. UM, it's crazy to believe. It's hard

234
00:13:37,200 --> 00:13:41,400
Speaker 1: to think that we're just um days weeks away from

235
00:13:41,400 --> 00:13:46,080
Speaker 1: our next holiday with Christmas Eve and Christmas Day. And

236
00:13:46,080 --> 00:13:48,000
Speaker 1: it's great for us. Really you're at the talk line, UM,

237
00:13:48,040 --> 00:13:50,920
Speaker 1: we're getting a lot of phone calls, emails, chat texts,

238
00:13:50,920 --> 00:13:53,560
Speaker 1: a lot of ways to reach us. UM about fun

239
00:13:53,600 --> 00:13:57,280
Speaker 1: ways to prepare your holiday meal. I think a lot

240
00:13:57,360 --> 00:13:59,560
Speaker 1: of us would be curious. And now, how did you

241
00:13:59,720 --> 00:14:02,480
Speaker 1: end up working for the Turkey talk Line? Well? How

242
00:14:02,480 --> 00:14:06,600
Speaker 1: did you get there? So that's a really good question. UM,

243
00:14:06,640 --> 00:14:09,280
Speaker 1: I've actually been here for eighteen years. But it's a

244
00:14:09,400 --> 00:14:12,679
Speaker 1: question that I received eighteen years ago, and it's a

245
00:14:12,760 --> 00:14:16,880
Speaker 1: question that I still received now. UM. It's it's it's

246
00:14:16,880 --> 00:14:18,840
Speaker 1: really cool because the talk line itself has been in

247
00:14:18,840 --> 00:14:23,800
Speaker 1: existence for thirty nine years. UM. The average tenure of

248
00:14:23,800 --> 00:14:30,440
Speaker 1: our teammates here is sixteen seventeen years UM. And I

249
00:14:30,520 --> 00:14:33,280
Speaker 1: personally enjoined the talk line. I was finishing up UM

250
00:14:33,480 --> 00:14:38,280
Speaker 1: graduate school. Nutrition dietetics was my area of interest, and

251
00:14:38,360 --> 00:14:40,840
Speaker 1: one of my grand teachers actually was UM a talk

252
00:14:40,880 --> 00:14:45,360
Speaker 1: line expert herself here and UM said that they had

253
00:14:45,400 --> 00:14:49,240
Speaker 1: some openings for this seasonal position UM at a place

254
00:14:49,240 --> 00:14:52,320
Speaker 1: called Butterball Turkey talk Line. To be honest, I don't

255
00:14:52,320 --> 00:14:53,760
Speaker 1: know if i'd ever heard of it prior to that.

256
00:14:53,880 --> 00:14:56,240
Speaker 1: Of course, I've heard of Butterball Turkey, but not the

257
00:14:56,240 --> 00:14:59,480
Speaker 1: talk line itself. UM. So I interviewed for the position

258
00:15:00,240 --> 00:15:05,480
Speaker 1: and it worked out great with my own schedule, and UM,

259
00:15:05,520 --> 00:15:08,200
Speaker 1: you know, eighteen years later, I'm I'm still here and

260
00:15:08,280 --> 00:15:11,840
Speaker 1: going strong, and some changes have happened with myself. I'm

261
00:15:12,120 --> 00:15:14,960
Speaker 1: married now. My husband and I actually been married for

262
00:15:14,960 --> 00:15:18,120
Speaker 1: eighteen years, and UM have four little butterballs of our own.

263
00:15:18,280 --> 00:15:23,040
Speaker 1: So it's just really a great place to be. UM.

264
00:15:23,080 --> 00:15:25,240
Speaker 1: A lot of these individuals I started my early twenties

265
00:15:25,280 --> 00:15:27,360
Speaker 1: and I'm in my mid forties and a lot of

266
00:15:27,360 --> 00:15:29,360
Speaker 1: them kind of seeing me grow up and and start

267
00:15:29,400 --> 00:15:32,280
Speaker 1: my own family, and UM, it's just a really it's

268
00:15:32,280 --> 00:15:34,160
Speaker 1: a good it's a good family here, it really is.

269
00:15:35,680 --> 00:15:37,880
Speaker 1: Oh that's so sweet. UM, can you tell us a

270
00:15:37,920 --> 00:15:40,400
Speaker 1: little bit more about about who are your your compatriots

271
00:15:40,440 --> 00:15:44,240
Speaker 1: on on the line. They're like, what are the qualifications? Sure?

272
00:15:44,480 --> 00:15:51,600
Speaker 1: So everyone has UM a food background if you will. Um,

273
00:15:51,640 --> 00:15:55,280
Speaker 1: everyone has a minimum of a four year degree, ideally

274
00:15:55,320 --> 00:15:59,720
Speaker 1: in a nutrition, dietetic or homemak related area. A lot

275
00:15:59,760 --> 00:16:03,840
Speaker 1: of to have graduate UM and Sason doctorates, which is fantastic.

276
00:16:04,480 --> 00:16:09,280
Speaker 1: And it's a seasonal position. So outside of these months

277
00:16:09,360 --> 00:16:12,440
Speaker 1: that were open to talk line officially is open November

278
00:16:12,520 --> 00:16:16,880
Speaker 1: one through December, so Christmas Eve is our last day

279
00:16:17,120 --> 00:16:19,440
Speaker 1: and UM it's a seasonal position for the team. So

280
00:16:19,520 --> 00:16:22,280
Speaker 1: outside the talk line, a lot are maintaining full time

281
00:16:22,320 --> 00:16:28,360
Speaker 1: positions in food related areas such as registered dietitians, home

282
00:16:28,440 --> 00:16:33,680
Speaker 1: mac teachers, culinary instructors, trained chefs. We have a couple

283
00:16:33,720 --> 00:16:37,760
Speaker 1: of food stylists. Um. We have one gentleman named Standing's

284
00:16:37,800 --> 00:16:40,840
Speaker 1: at your retired food scientists. So a lot of really

285
00:16:41,400 --> 00:16:45,160
Speaker 1: it's very cool. Um. Everyone brings a lot of good

286
00:16:45,440 --> 00:16:48,440
Speaker 1: uh food, you know, and knowledge and expertise if you will,

287
00:16:48,520 --> 00:16:51,560
Speaker 1: to the table. Um. But but truly you have to

288
00:16:51,600 --> 00:16:55,600
Speaker 1: have a lot of um compassion. Um. Sometimes you might

289
00:16:55,600 --> 00:16:58,000
Speaker 1: get a phone call and what might seem like a

290
00:16:58,280 --> 00:17:02,760
Speaker 1: silly question or something that um, you know, maybe isn't

291
00:17:02,840 --> 00:17:05,960
Speaker 1: isn't a huge concern to us, right because we were

292
00:17:05,960 --> 00:17:08,320
Speaker 1: the experts. We have the expertise in the knowledge. You

293
00:17:08,359 --> 00:17:09,920
Speaker 1: can hear it in their voice in the other line.

294
00:17:09,960 --> 00:17:12,600
Speaker 1: It's it's a big deal to our consumers. So you

295
00:17:12,640 --> 00:17:15,240
Speaker 1: may get a phone call that is gonna last you know,

296
00:17:15,280 --> 00:17:19,680
Speaker 1: a minute in length, or some upwards of thirty minutes. Um,

297
00:17:19,760 --> 00:17:22,920
Speaker 1: those are the ones that I really like. Um. Having

298
00:17:22,920 --> 00:17:25,280
Speaker 1: four little kiddos at home, I love it when I

299
00:17:25,280 --> 00:17:27,240
Speaker 1: get a mom on the line. I hear her kids

300
00:17:27,280 --> 00:17:30,320
Speaker 1: in the background. Maybe she's on her way to the

301
00:17:30,320 --> 00:17:33,520
Speaker 1: grocery store. Maybe she's even in the grocery store. She's

302
00:17:33,520 --> 00:17:35,439
Speaker 1: had her kids in the car, you know, kind of here,

303
00:17:35,520 --> 00:17:38,600
Speaker 1: like she's frantic, she's trying to figure out exactly what

304
00:17:38,680 --> 00:17:41,920
Speaker 1: size turkey to buy, and um, you know, she she

305
00:17:42,080 --> 00:17:44,240
Speaker 1: just needs my help. And those are the kind of

306
00:17:44,280 --> 00:17:46,120
Speaker 1: calls that I really like. And before you know, we're

307
00:17:46,160 --> 00:17:49,000
Speaker 1: talking about other side dishes, or I'm hearing about the

308
00:17:49,000 --> 00:17:51,320
Speaker 1: family and friends that she has coming over her, you know,

309
00:17:51,359 --> 00:17:53,320
Speaker 1: her mother in law that she's really gotta please. So

310
00:17:53,640 --> 00:17:55,840
Speaker 1: those are the calls they really relate to. Those are

311
00:17:55,840 --> 00:18:00,399
Speaker 1: the ones I really like helping um. But again, you know,

312
00:18:01,040 --> 00:18:03,280
Speaker 1: the phone truly is the hard to talk line. It's

313
00:18:03,320 --> 00:18:06,960
Speaker 1: my favorite way to talk to consumers or relate the information,

314
00:18:07,680 --> 00:18:11,000
Speaker 1: give our advice. But of course we're evolving with you know,

315
00:18:11,080 --> 00:18:17,560
Speaker 1: technology and trends, UM so many other ways to reach us, email, chat, text,

316
00:18:17,800 --> 00:18:21,040
Speaker 1: of course we're on social media. We partner with Alexa

317
00:18:21,119 --> 00:18:24,119
Speaker 1: last year, brought that back again this year. So if

318
00:18:24,119 --> 00:18:26,159
Speaker 1: you have that Alexis skill set in your kitchen, you

319
00:18:26,160 --> 00:18:29,080
Speaker 1: can simply say, Alexa asked, Butterball, how do I saw

320
00:18:29,160 --> 00:18:32,040
Speaker 1: my twenty pound turkey. It's really cool because she's going

321
00:18:32,080 --> 00:18:33,960
Speaker 1: to give you that answer in your very own kitchen.

322
00:18:34,440 --> 00:18:36,720
Speaker 1: So you know, if you have a someone you're you're

323
00:18:36,720 --> 00:18:40,320
Speaker 1: making stuffing, or you're working on another side, dish to

324
00:18:40,520 --> 00:18:43,320
Speaker 1: get all that information right in your very own kitchen. UM.

325
00:18:43,400 --> 00:18:45,520
Speaker 1: There's really a lot of really good ways to reach

326
00:18:45,520 --> 00:18:53,040
Speaker 1: our information. Oh the incredible future. UM, that's right. Uh,

327
00:18:53,080 --> 00:18:57,160
Speaker 1: we we were wondering we read about butter Ball University.

328
00:18:57,280 --> 00:18:59,000
Speaker 1: Could you could you tell us a little bit about that?

329
00:19:00,560 --> 00:19:04,720
Speaker 1: So butter Ball You is UM. It's it's great. It's

330
00:19:04,720 --> 00:19:08,240
Speaker 1: something we do every single year. UM. It's conducted by

331
00:19:08,359 --> 00:19:13,440
Speaker 1: our supervisors. All of our culinary cooking trainings are conducted

332
00:19:13,440 --> 00:19:15,920
Speaker 1: by our supervisors. We have a fantastic team of five

333
00:19:16,359 --> 00:19:21,160
Speaker 1: for females and one male UM and they will conduct

334
00:19:21,720 --> 00:19:24,840
Speaker 1: UM again what's called butter Ball You, and that is

335
00:19:24,880 --> 00:19:31,400
Speaker 1: a primary training. The focus is for UM our freshmen

336
00:19:31,640 --> 00:19:34,199
Speaker 1: or our first year team members that we bring on,

337
00:19:34,680 --> 00:19:38,680
Speaker 1: and for also team members that are UM accruing their

338
00:19:38,760 --> 00:19:43,400
Speaker 1: years two and three UM seasons with us. So it's

339
00:19:43,440 --> 00:19:47,160
Speaker 1: really a good way for them to learn everything UM

340
00:19:47,200 --> 00:19:49,880
Speaker 1: about the whole turkey and the many ways in which

341
00:19:49,880 --> 00:19:53,159
Speaker 1: to prepare it. Obviously that the the prefer to the

342
00:19:53,200 --> 00:19:57,119
Speaker 1: traditional method is that open pan method. But we're keeping

343
00:19:57,200 --> 00:20:01,320
Speaker 1: up with UM trends and technology and seeing this new

344
00:20:01,359 --> 00:20:03,800
Speaker 1: generation of millennials entering the kitchen and they want to

345
00:20:03,800 --> 00:20:06,200
Speaker 1: help their family prepared to Thanksgiving meal, but also put

346
00:20:06,200 --> 00:20:08,320
Speaker 1: their own stamp on the day, so they want to

347
00:20:08,359 --> 00:20:11,919
Speaker 1: try preparing their turkey and new methods. So with that said,

348
00:20:12,200 --> 00:20:13,960
Speaker 1: we need to keep up with the trends. Whether it's

349
00:20:14,000 --> 00:20:16,400
Speaker 1: air frying. We saw a lot of air frying this year.

350
00:20:16,880 --> 00:20:19,240
Speaker 1: We always get a lot of questions on deep frying.

351
00:20:19,840 --> 00:20:25,080
Speaker 1: UM crock pot, a lotric countertop, roaster, outdoor grill. Microwave

352
00:20:25,160 --> 00:20:28,399
Speaker 1: was a really big joke last year on social media. UM,

353
00:20:28,440 --> 00:20:30,320
Speaker 1: you know people are calling, can you really prepare your

354
00:20:30,320 --> 00:20:32,960
Speaker 1: turkey in a microwave? You know it's not the ideal way.

355
00:20:33,359 --> 00:20:35,480
Speaker 1: It needs to be a turkey twelve pounds there under.

356
00:20:35,480 --> 00:20:38,040
Speaker 1: But if you're calling us on Thanksgiving, Dane, if your

357
00:20:38,080 --> 00:20:41,320
Speaker 1: ovens you know recently out of commission or is not

358
00:20:41,400 --> 00:20:45,399
Speaker 1: calibrated correctly, occupy with other side dishes, you absolutely to

359
00:20:45,480 --> 00:20:48,600
Speaker 1: prepare your turkey in a microwave. So sometimes those are

360
00:20:48,600 --> 00:20:51,560
Speaker 1: the kind of situations where you know it's not the

361
00:20:51,640 --> 00:20:53,800
Speaker 1: ideal way, but we're gonna get you through it, right.

362
00:20:54,119 --> 00:20:58,359
Speaker 1: Do you have an outdoor grill? Can we use the microwave? Um? So,

363
00:20:58,400 --> 00:21:00,640
Speaker 1: with that said, we make sure that all of our staff,

364
00:21:00,920 --> 00:21:03,960
Speaker 1: whether it's freshmen years two or three or even folks

365
00:21:03,960 --> 00:21:06,960
Speaker 1: who have been here for thirty plus years. UM, you

366
00:21:06,960 --> 00:21:09,400
Speaker 1: know they're they're they're well equipped and trained with other

367
00:21:09,440 --> 00:21:12,160
Speaker 1: ways in which you prepare the turkey. Um. It's an

368
00:21:12,160 --> 00:21:15,720
Speaker 1: eight hour day and UM, each of our attendees are

369
00:21:15,760 --> 00:21:20,600
Speaker 1: assigned different method and preparing the turkey. UM. So you're

370
00:21:20,640 --> 00:21:24,160
Speaker 1: gonna show up the class that morning and supervisor will

371
00:21:24,200 --> 00:21:26,520
Speaker 1: dictate to you. Okay, So Andrew you're going to be

372
00:21:26,560 --> 00:21:30,240
Speaker 1: assigned electric countertop roaster, and Kurt you're gonna be assigned

373
00:21:30,280 --> 00:21:33,719
Speaker 1: microwave and different methods. And then at the very end

374
00:21:33,760 --> 00:21:36,639
Speaker 1: of the training, we have a very large long counter

375
00:21:37,080 --> 00:21:41,199
Speaker 1: sort of an island area. Everyone um goes ahead and

376
00:21:41,240 --> 00:21:44,160
Speaker 1: presents their turkey to the team, and we talked about

377
00:21:44,160 --> 00:21:48,440
Speaker 1: different characteristics of how it turned out and aesthetically, did

378
00:21:48,440 --> 00:21:50,520
Speaker 1: it give you that golden brown? If it didn't give

379
00:21:50,560 --> 00:21:53,520
Speaker 1: you that golden brown, what kind of you know recipe

380
00:21:53,560 --> 00:21:56,159
Speaker 1: can we recommend the consumers how they can make it

381
00:21:56,200 --> 00:21:59,560
Speaker 1: look golden brown. UM. And it's it's it's really a

382
00:21:59,600 --> 00:22:03,159
Speaker 1: good training day UM really for everyone. I love to

383
00:22:03,160 --> 00:22:05,199
Speaker 1: sit and observe it because I always learned something new

384
00:22:05,280 --> 00:22:08,119
Speaker 1: every year. UM. And we also touch a little bit

385
00:22:08,119 --> 00:22:11,439
Speaker 1: on food safety in all of our trainings. Of course,

386
00:22:11,560 --> 00:22:15,679
Speaker 1: meet thermometer. In every interview that we do, probably almost

387
00:22:15,680 --> 00:22:18,080
Speaker 1: every consumer that we've talked to, we always talk about

388
00:22:18,119 --> 00:22:21,639
Speaker 1: your best friend on Thanksgiving or or any day for

389
00:22:21,680 --> 00:22:25,639
Speaker 1: that matters. Truly, you're meet thermometer. UM, tryingsfumulated check for

390
00:22:25,680 --> 00:22:31,560
Speaker 1: donees one five, one seventy breast right. Um. And that's

391
00:22:31,560 --> 00:22:33,000
Speaker 1: a good thing too. With a lot of times people

392
00:22:33,000 --> 00:22:35,359
Speaker 1: will call and we'll tell them whattting aid in the

393
00:22:35,440 --> 00:22:38,520
Speaker 1: thigh and they'll say, well, I kind of know where

394
00:22:38,520 --> 00:22:40,880
Speaker 1: the size that and the turkey, but you can kind

395
00:22:40,880 --> 00:22:42,720
Speaker 1: of hear the hesitation of their voice. We tell them

396
00:22:42,720 --> 00:22:45,440
Speaker 1: not to worry. Hop on the butterball dot com website.

397
00:22:45,920 --> 00:22:49,399
Speaker 1: And I'm a very visual person myself, which is a

398
00:22:49,440 --> 00:22:51,800
Speaker 1: good thing. You hop on the Butterball dot com website.

399
00:22:51,880 --> 00:22:53,399
Speaker 1: We have a how to video in there. I think

400
00:22:53,440 --> 00:22:56,280
Speaker 1: it's about thirty seconds in length, one of which is

401
00:22:56,520 --> 00:22:58,920
Speaker 1: telling you showing you exactly where to place that meet

402
00:22:58,960 --> 00:23:01,480
Speaker 1: thermometer and check for done US. But of course that's

403
00:23:01,480 --> 00:23:04,840
Speaker 1: one thing we demo in the butter Ball You training. UM.

404
00:23:04,880 --> 00:23:07,399
Speaker 1: So really a lot of good topics we cover at

405
00:23:07,440 --> 00:23:09,680
Speaker 1: that butter Ball You training. It's it's one of my favorites.

406
00:23:10,280 --> 00:23:12,359
Speaker 1: I just I just had the thought, like it had

407
00:23:12,400 --> 00:23:14,119
Speaker 1: never occurred to me before that if your turkey just

408
00:23:14,200 --> 00:23:16,359
Speaker 1: isn't quite broud enough, like I have a kitchen torch,

409
00:23:16,440 --> 00:23:19,840
Speaker 1: like we can fix this. Um. Never you sound like

410
00:23:19,880 --> 00:23:23,359
Speaker 1: a food stylist because I have a girlfriend is a

411
00:23:23,400 --> 00:23:26,640
Speaker 1: food stylists and she actually has done that before. So

412
00:23:26,800 --> 00:23:32,399
Speaker 1: I love that. Um. Would you would you tell us

413
00:23:32,520 --> 00:23:36,639
Speaker 1: just just like what what is a day on the line, Like, well,

414
00:23:36,720 --> 00:23:40,160
Speaker 1: it depends. Um. I told you that our first day

415
00:23:40,200 --> 00:23:43,280
Speaker 1: the officially were open every year for the US Turkey

416
00:23:43,280 --> 00:23:45,760
Speaker 1: Talk Line is November one, But I should back it

417
00:23:45,840 --> 00:23:48,600
Speaker 1: up a bit because we actually all get together in

418
00:23:48,640 --> 00:23:52,000
Speaker 1: October for all of those training. So butter Ball You

419
00:23:52,200 --> 00:23:55,639
Speaker 1: was one that we talked about. UM. Advanced training is

420
00:23:55,640 --> 00:23:58,439
Speaker 1: another training debt. All of our staff attends regardless of

421
00:23:58,480 --> 00:24:02,720
Speaker 1: their UM tenure, and that is a day to supervisor spearhead.

422
00:24:03,040 --> 00:24:06,560
Speaker 1: They do a fantastic job at it. We've already covered

423
00:24:06,680 --> 00:24:11,280
Speaker 1: how to prepare the whole turkey using different methods. Here

424
00:24:11,320 --> 00:24:15,119
Speaker 1: at advanced training, we talk about some of our products

425
00:24:15,160 --> 00:24:18,320
Speaker 1: that are products aside from the whole turkey, so the

426
00:24:18,359 --> 00:24:20,920
Speaker 1: turkey breast, we have a lot of questions on that,

427
00:24:20,960 --> 00:24:25,240
Speaker 1: bone in products, boneless, and really talk about some of

428
00:24:25,240 --> 00:24:27,440
Speaker 1: the other products that we have available, which is good

429
00:24:27,480 --> 00:24:31,600
Speaker 1: because we get a lot of questions on that as well. UM.

430
00:24:31,640 --> 00:24:35,480
Speaker 1: In addition to those cooking our culinary type trainings, we

431
00:24:35,600 --> 00:24:39,240
Speaker 1: also have trainings UM for our social team. We have

432
00:24:39,320 --> 00:24:43,280
Speaker 1: a specific group of individuals that answer social media. Facebook

433
00:24:43,320 --> 00:24:45,960
Speaker 1: and Twitter are super popular again this year, so we

434
00:24:46,000 --> 00:24:49,680
Speaker 1: have a training UM that covers that, and we also

435
00:24:49,800 --> 00:24:52,560
Speaker 1: have UM A data It's called Kickoff and that's a

436
00:24:52,560 --> 00:24:54,480
Speaker 1: lot of fun. It's where all the team gets together.

437
00:24:54,920 --> 00:24:58,800
Speaker 1: Corporates actually located in North Carolina. This office is located

438
00:24:58,800 --> 00:25:02,280
Speaker 1: in Naperville, Illinois, or right out of Chicago. So today

439
00:25:02,280 --> 00:25:04,840
Speaker 1: when we all get together, about seventy five of us

440
00:25:04,840 --> 00:25:07,920
Speaker 1: in the room, and we have different UM teams that

441
00:25:07,920 --> 00:25:11,560
Speaker 1: will come in and give us presentations. UM. We're partnered

442
00:25:11,560 --> 00:25:13,320
Speaker 1: with Master Built. They're the folks that put out the

443
00:25:13,320 --> 00:25:15,960
Speaker 1: deep Friars. They will come in and do a presentation.

444
00:25:16,640 --> 00:25:19,760
Speaker 1: We're also partnered with Thermo Works. UM. They actually put

445
00:25:19,800 --> 00:25:22,080
Speaker 1: out a really nice thermometer, so they will come in

446
00:25:22,119 --> 00:25:26,680
Speaker 1: and give us some thermometer updates and UM reiterate how

447
00:25:26,720 --> 00:25:30,320
Speaker 1: to properly use a thermometer, different types of thermometer that

448
00:25:30,480 --> 00:25:32,720
Speaker 1: are that are out there, how to calibrate thermometer, that

449
00:25:32,800 --> 00:25:37,600
Speaker 1: kind of thing, and UM it's a real high energy day. UM.

450
00:25:37,640 --> 00:25:41,879
Speaker 1: But we also serve Canadian Thanksgiving and a lot of

451
00:25:41,920 --> 00:25:45,480
Speaker 1: people every time I say this don't realize that Canada

452
00:25:45,560 --> 00:25:49,199
Speaker 1: has their Thanksgiving different than the US. Their Thanksgiving is

453
00:25:49,240 --> 00:25:51,800
Speaker 1: usually around Columbus Day, our Columbus Day, So this year

454
00:25:51,800 --> 00:25:55,679
Speaker 1: it was Monday, October fourteen, And UM we open up

455
00:25:55,680 --> 00:25:58,360
Speaker 1: our talk line to to those Canadian folks that want

456
00:25:58,359 --> 00:26:01,199
Speaker 1: to call us and ask us their Turk questions. So

457
00:26:01,280 --> 00:26:04,280
Speaker 1: that's a lot of fun as well. UM. But a

458
00:26:04,400 --> 00:26:08,119
Speaker 1: day in the talk line, the closer you get to Thanksgiving,

459
00:26:08,440 --> 00:26:11,879
Speaker 1: the busier it is. UM. All hands on deck. We

460
00:26:11,920 --> 00:26:15,359
Speaker 1: have fifty team members here, all of us are staff.

461
00:26:15,400 --> 00:26:19,520
Speaker 1: The week of Thanksgiving super busy week. We extend our hours,

462
00:26:19,680 --> 00:26:23,240
Speaker 1: We have a lot of media. UM Radio interviews that

463
00:26:23,280 --> 00:26:26,239
Speaker 1: were scheduled with and a lot of TV crews. They

464
00:26:26,240 --> 00:26:27,800
Speaker 1: are coming in and out of here, a lot of

465
00:26:27,840 --> 00:26:30,560
Speaker 1: Skype interviews, just to really get the word out there

466
00:26:30,680 --> 00:26:33,760
Speaker 1: that we're you know, a phone number, um free of

467
00:26:33,880 --> 00:26:37,320
Speaker 1: charge here to help, just to simply help consumers and um,

468
00:26:37,359 --> 00:26:40,600
Speaker 1: you know, give them good turkey preparation and advice. But

469
00:26:40,680 --> 00:26:43,360
Speaker 1: the closer we get to Thanksgiving, the busier we are.

470
00:26:43,800 --> 00:26:47,359
Speaker 1: The Wednesday before Thanksgiving we're open until ten pm, and

471
00:26:47,400 --> 00:26:50,280
Speaker 1: then we opened it is five am on Thanksgiving Day.

472
00:26:52,040 --> 00:26:54,240
Speaker 1: We all work in eight or ten hour shift. And

473
00:26:54,280 --> 00:26:56,960
Speaker 1: everybody says to us, oh, wait, okay, so you work

474
00:26:57,000 --> 00:26:59,359
Speaker 1: for butter Ball, you work for the Turkey talk line.

475
00:26:59,680 --> 00:27:01,600
Speaker 1: You've been there for X amount of years, but you

476
00:27:01,600 --> 00:27:04,919
Speaker 1: don't really go and you don't really work on Thanksgiving Day.

477
00:27:05,320 --> 00:27:07,719
Speaker 1: And I always laugh and I say, well, yeah, of

478
00:27:07,720 --> 00:27:10,000
Speaker 1: course I do it our most important day of the year.

479
00:27:10,680 --> 00:27:12,840
Speaker 1: Like should call it what you have four kids? No way?

480
00:27:12,880 --> 00:27:15,480
Speaker 1: And of course I do. You know, my husband's on

481
00:27:15,520 --> 00:27:18,280
Speaker 1: home during Turkey duty himself. And but we have our

482
00:27:18,320 --> 00:27:21,960
Speaker 1: own little celebration here. Um, we feed our staff the

483
00:27:22,160 --> 00:27:25,800
Speaker 1: entire Thanksgiving week. We have a couple of our chefs here,

484
00:27:26,160 --> 00:27:29,440
Speaker 1: they will take time off the phone and UM. Bill

485
00:27:29,440 --> 00:27:32,320
Speaker 1: Nolan's one of our supervisor. He's AWFU chef outside the

486
00:27:32,359 --> 00:27:35,639
Speaker 1: talk line and he prepared what did he do for

487
00:27:35,720 --> 00:27:40,560
Speaker 1: us this year a turkey chili. Kurt did a called

488
00:27:40,600 --> 00:27:45,119
Speaker 1: Turkey sandwich. UM. So we have like turkey meals throughout

489
00:27:45,119 --> 00:27:48,080
Speaker 1: the week, and then on Thanksgiving Day we changed it

490
00:27:48,160 --> 00:27:50,400
Speaker 1: up a little bit and we actually bring in UM

491
00:27:50,440 --> 00:27:53,320
Speaker 1: soup and salad and some pasta. We have a really

492
00:27:53,400 --> 00:27:56,040
Speaker 1: big friends giving we call it. We all take different

493
00:27:56,040 --> 00:27:59,919
Speaker 1: shifts on Thanksgiving Day, so it's really high energy here.

494
00:28:00,119 --> 00:28:04,359
Speaker 1: Or you leave pretty tired because it's NonStop talking UM,

495
00:28:04,400 --> 00:28:08,040
Speaker 1: but you leave feeling really good. Majority of the people

496
00:28:08,040 --> 00:28:12,040
Speaker 1: that we talked to UM, you know, everyone's really grateful.

497
00:28:12,520 --> 00:28:14,080
Speaker 1: Sometimes there's a little bit of a weake to get

498
00:28:14,080 --> 00:28:18,680
Speaker 1: through to us, but we've actually added a callback feature UM,

499
00:28:18,760 --> 00:28:20,720
Speaker 1: so if you don't want to have to wait to

500
00:28:20,800 --> 00:28:22,919
Speaker 1: talk to one of us, we're gonna ask you for

501
00:28:22,960 --> 00:28:25,760
Speaker 1: your phone number. There's a little recording, you enter it

502
00:28:25,880 --> 00:28:28,480
Speaker 1: and then we're going to call you back. Once it's you,

503
00:28:28,480 --> 00:28:30,600
Speaker 1: your place in line will call you back, so you

504
00:28:30,600 --> 00:28:32,240
Speaker 1: don't have to be stuck waiting on the phone to

505
00:28:32,280 --> 00:28:35,000
Speaker 1: talk to us. So it's a good service. We like it.

506
00:28:36,520 --> 00:28:40,520
Speaker 1: That sounds amazing, it is. Have you guys ever I

507
00:28:40,560 --> 00:28:42,840
Speaker 1: have to ask Annie Loring, have you guys ever called

508
00:28:43,440 --> 00:28:45,760
Speaker 1: prior to this US chatting right now? Have you guys

509
00:28:45,800 --> 00:28:49,000
Speaker 1: ever had to call us? There known anyone who's called us?

510
00:28:49,080 --> 00:28:53,000
Speaker 1: I always love to ask that. Well, I haven't, but

511
00:28:53,080 --> 00:28:54,760
Speaker 1: I wish I had known it, because I actually do.

512
00:28:55,320 --> 00:28:58,480
Speaker 1: I cook the turkey and my family. But a friend

513
00:28:58,520 --> 00:29:02,800
Speaker 1: of mine, this episode is partly inspired by him because

514
00:29:02,880 --> 00:29:04,680
Speaker 1: he was telling me how much he loved that this

515
00:29:04,760 --> 00:29:07,480
Speaker 1: existed and how comforting he found it, and he loves

516
00:29:07,520 --> 00:29:10,360
Speaker 1: the West Wing and there's a course that whole episode

517
00:29:10,360 --> 00:29:13,520
Speaker 1: in the West Wing where the President calls. And then

518
00:29:13,520 --> 00:29:16,520
Speaker 1: I was thinking also of Stephen Colbert. He does that

519
00:29:16,560 --> 00:29:18,320
Speaker 1: thing on it And you were saying that you get

520
00:29:18,360 --> 00:29:21,880
Speaker 1: the media that comes in, Yes, what do you think

521
00:29:21,920 --> 00:29:26,160
Speaker 1: about that? Like, Well, I let me tell you, it's

522
00:29:26,240 --> 00:29:30,520
Speaker 1: honestly pretty amazing because I'm a mom with four kids

523
00:29:30,560 --> 00:29:33,360
Speaker 1: where my you know, yoga pants and tennis shoes nine

524
00:29:33,560 --> 00:29:36,640
Speaker 1: times out of the year, right, And yeah, it's amazing

525
00:29:36,760 --> 00:29:39,720
Speaker 1: to to to go from that sort of routine to

526
00:29:40,160 --> 00:29:42,520
Speaker 1: having a position like this where this year we were

527
00:29:42,600 --> 00:29:44,680
Speaker 1: I don't know if you guys noticed, but we had

528
00:29:44,760 --> 00:29:47,880
Speaker 1: were partnered with Freddie Prince Jr. And he came here

529
00:29:47,920 --> 00:29:53,160
Speaker 1: and he put out a cook Yes, he's awesome. He

530
00:29:53,320 --> 00:29:57,440
Speaker 1: came to our talk line office. The nicest guy in

531
00:29:57,480 --> 00:30:01,360
Speaker 1: the world, UM came and he actually put out a

532
00:30:01,400 --> 00:30:03,080
Speaker 1: couple of this year. So we had a lot of

533
00:30:03,120 --> 00:30:06,440
Speaker 1: fun recipes and started the Ultimate host if you will.

534
00:30:06,880 --> 00:30:08,880
Speaker 1: Came here and sat down right next to us and

535
00:30:08,960 --> 00:30:13,720
Speaker 1: answer consumer phone calls. It was the coolest thing ever, UM.

536
00:30:13,800 --> 00:30:15,760
Speaker 1: So that was a lot of fun to do something

537
00:30:15,840 --> 00:30:20,480
Speaker 1: like that this year. UM. He was very knowledgeable, very sweet,

538
00:30:20,560 --> 00:30:23,360
Speaker 1: very cordial that we all got pictures with him and

539
00:30:23,520 --> 00:30:26,240
Speaker 1: the team just absolutely adored him. So it could not

540
00:30:26,320 --> 00:30:29,240
Speaker 1: have been a better pairing. It was fantastic. I think

541
00:30:29,400 --> 00:30:32,920
Speaker 1: maybe two years ago, Stephen Colbert came here to our

542
00:30:32,960 --> 00:30:37,440
Speaker 1: talk line office. He was an absolute hoot. His interaction

543
00:30:37,480 --> 00:30:39,800
Speaker 1: with the callers was I mean, he's such a stitch.

544
00:30:40,400 --> 00:30:42,360
Speaker 1: So that was a lot of fun. But we do

545
00:30:42,480 --> 00:30:44,520
Speaker 1: we have a whole team of media folks that are

546
00:30:44,560 --> 00:30:48,160
Speaker 1: trained UM and they will fly out to California and

547
00:30:48,240 --> 00:30:50,600
Speaker 1: New York. UM, So we do a lot of really

548
00:30:50,640 --> 00:30:56,160
Speaker 1: fun interviews with Access Hollywood, Um, Kathie Lee and hooda Um,

549
00:30:56,360 --> 00:30:58,400
Speaker 1: and they love it right because it's just a feel

550
00:30:58,520 --> 00:31:02,440
Speaker 1: good story. Um. We have a lot of funny phone

551
00:31:02,480 --> 00:31:05,760
Speaker 1: calls or texts or emails that we can always share.

552
00:31:06,520 --> 00:31:08,520
Speaker 1: I mean you can imagine, we've we've been here for

553
00:31:08,560 --> 00:31:10,280
Speaker 1: so many years. We hear a lot of really funny

554
00:31:10,320 --> 00:31:13,600
Speaker 1: things too. Um. But no, I mean did the media

555
00:31:13,640 --> 00:31:15,680
Speaker 1: of course is a lot of fun and we're really

556
00:31:15,680 --> 00:31:17,640
Speaker 1: grateful they want to talk to us every year, so

557
00:31:17,840 --> 00:31:24,080
Speaker 1: it's a win win. Um. Speaking of those those funny stories,

558
00:31:24,800 --> 00:31:27,080
Speaker 1: we were going to ask about those as well. And

559
00:31:27,120 --> 00:31:29,160
Speaker 1: before we I mean we were when we were waiting

560
00:31:29,200 --> 00:31:30,720
Speaker 1: to do this, we were talking about how just a

561
00:31:30,840 --> 00:31:33,080
Speaker 1: relief it must be if you're panicking and you've got

562
00:31:33,080 --> 00:31:36,920
Speaker 1: all these people over and you and something is wrong,

563
00:31:37,160 --> 00:31:39,480
Speaker 1: Yes the turkey is wrong. And but you know you

564
00:31:39,840 --> 00:31:44,400
Speaker 1: call this number, you get this very relaxing hold music

565
00:31:45,240 --> 00:31:47,720
Speaker 1: and and and just just someone with a with a

566
00:31:47,880 --> 00:31:50,840
Speaker 1: kind voice and and you know care in their heart

567
00:31:51,000 --> 00:31:54,440
Speaker 1: is there to to to just talk you down a

568
00:31:54,440 --> 00:31:56,280
Speaker 1: little bit. Do you do you do you feel partially

569
00:31:56,320 --> 00:32:00,920
Speaker 1: like a psychologist? Yes, we've been called that good turkey

570
00:32:00,960 --> 00:32:07,640
Speaker 1: counselor or that's yes, kind, empathetic, understanding a listener. I

571
00:32:07,640 --> 00:32:11,080
Speaker 1: think those are really good characteristics of a good trade.

572
00:32:11,160 --> 00:32:13,960
Speaker 1: You have to have to work here, um, because like

573
00:32:14,000 --> 00:32:18,160
Speaker 1: you said, we get those phone calls and sometimes they're

574
00:32:18,200 --> 00:32:20,440
Speaker 1: on speaker phone and it's and it's a husband wife

575
00:32:20,480 --> 00:32:22,640
Speaker 1: that maybe she's thinking one way and he's thinking another,

576
00:32:22,840 --> 00:32:26,960
Speaker 1: and maybe there's no wrong way. Sometimes there might be, UM,

577
00:32:27,000 --> 00:32:29,280
Speaker 1: but it's just sometimes just talking it out with someone

578
00:32:29,400 --> 00:32:33,760
Speaker 1: and brainstorming some ideas, or you know, now they're realizing

579
00:32:33,920 --> 00:32:36,520
Speaker 1: that maybe their group has doubled in size and what

580
00:32:36,560 --> 00:32:39,320
Speaker 1: can they do. Maybe they don't have time to thaw

581
00:32:39,320 --> 00:32:42,080
Speaker 1: a turkey and what can we do, or maybe they're

582
00:32:42,120 --> 00:32:44,800
Speaker 1: without a meet thermometer, or what can they do you

583
00:32:44,840 --> 00:32:48,240
Speaker 1: know with that kind of situation, or um they're needing

584
00:32:48,280 --> 00:32:52,680
Speaker 1: to prepare two turkeys at the same time, or there's

585
00:32:52,720 --> 00:32:55,320
Speaker 1: just so many different scenarios that we hear. Our number

586
00:32:55,360 --> 00:32:58,160
Speaker 1: one question that we get year after years, um about

587
00:32:58,200 --> 00:33:00,800
Speaker 1: sign people don't realize it takes to twenty four hours

588
00:33:00,800 --> 00:33:02,600
Speaker 1: for every four pounds of turkey me to thaw in

589
00:33:02,640 --> 00:33:06,280
Speaker 1: your fridge. And if they're calling us on Thanksgiving week

590
00:33:06,960 --> 00:33:09,440
Speaker 1: and they have a you know, twenty five pound turkey.

591
00:33:09,960 --> 00:33:12,160
Speaker 1: They don't have enough time to thaw, so we can

592
00:33:12,200 --> 00:33:16,920
Speaker 1: suggest the cold water bath method. Um, but sometimes they

593
00:33:16,920 --> 00:33:19,080
Speaker 1: don't want to do either of the cold water bath

594
00:33:19,160 --> 00:33:22,080
Speaker 1: or refrigerations. So they're gonna be very creative in ways.

595
00:33:22,120 --> 00:33:24,320
Speaker 1: They will come up with thawing and they may pop

596
00:33:24,360 --> 00:33:26,880
Speaker 1: it in and out Georgia cozy and it's like, you know,

597
00:33:26,920 --> 00:33:30,360
Speaker 1: it's a very hot state. Or one lady was going

598
00:33:30,400 --> 00:33:34,280
Speaker 1: to use her dishwasher cycle, um, just you know, throw

599
00:33:34,320 --> 00:33:38,600
Speaker 1: her turkey in there, or you know, wrapping the electric blanket,

600
00:33:38,960 --> 00:33:44,240
Speaker 1: or every very very creative ways that we've heard over

601
00:33:44,280 --> 00:33:50,880
Speaker 1: the years. Um a lot of times, yes, yes, yes,

602
00:33:51,280 --> 00:33:54,520
Speaker 1: definitely the award for creative but sometimes not the safest right.

603
00:33:54,680 --> 00:33:57,400
Speaker 1: So we definitely counsel them on things they can do

604
00:33:57,440 --> 00:34:00,360
Speaker 1: in the future. But um, and you know, I hope

605
00:34:00,360 --> 00:34:03,840
Speaker 1: they take away that message. But there's some good ones.

606
00:34:03,880 --> 00:34:07,240
Speaker 1: I actually received a really cute call this year. Um.

607
00:34:07,360 --> 00:34:09,520
Speaker 1: There were some girls that they were doing a friends giving.

608
00:34:09,880 --> 00:34:12,719
Speaker 1: They were in college, they couldn't go home for whatever reason,

609
00:34:12,760 --> 00:34:14,200
Speaker 1: but they were gonna do their own party, which I

610
00:34:14,200 --> 00:34:16,480
Speaker 1: thought was super cute because a couple of my kids

611
00:34:16,520 --> 00:34:19,520
Speaker 1: are teenagers. I just thought that was really cute. And

612
00:34:20,040 --> 00:34:22,919
Speaker 1: they were turkey fans, but the girls wanted all white meats.

613
00:34:22,920 --> 00:34:25,239
Speaker 1: They were gonna do turkey breasts, and they wanted to

614
00:34:25,280 --> 00:34:27,640
Speaker 1: do them in crack pots. And she had nine crack

615
00:34:27,760 --> 00:34:30,960
Speaker 1: pots she had borrowed from like family and friends, I guess,

616
00:34:31,000 --> 00:34:34,520
Speaker 1: in the area. They were all plugged into her like,

617
00:34:35,120 --> 00:34:38,239
Speaker 1: very small apartment. So I sort of assumed she was

618
00:34:38,320 --> 00:34:41,040
Speaker 1: calling to get like, you know, recommendations or instructions for

619
00:34:41,080 --> 00:34:43,400
Speaker 1: the crack pot. Well, she had already looked it up

620
00:34:43,400 --> 00:34:44,920
Speaker 1: on the website, so I kind of thought, well, some

621
00:34:45,040 --> 00:34:47,399
Speaker 1: what is what was she calling about? So she wanted

622
00:34:47,440 --> 00:34:49,640
Speaker 1: to make sure or I guess, asked if I thought

623
00:34:49,680 --> 00:34:52,239
Speaker 1: she was going to blow a fuse was having nine

624
00:34:52,239 --> 00:34:55,880
Speaker 1: crack pots plugged in throughout her little apartment. I started laughing,

625
00:34:55,960 --> 00:34:57,480
Speaker 1: but she was serious. I said, Oh, you know, I

626
00:34:58,040 --> 00:35:00,160
Speaker 1: don't know about that. I said, I'm not you know,

627
00:35:00,160 --> 00:35:03,200
Speaker 1: electrical expert. I said, but let's play it safe, and

628
00:35:03,480 --> 00:35:05,319
Speaker 1: why don't we do three or four crock pots and

629
00:35:05,320 --> 00:35:07,920
Speaker 1: we'll throw a couple in the oven, and you can,

630
00:35:07,960 --> 00:35:10,120
Speaker 1: you know, throw one in your neighbor's apartment. She thought

631
00:35:10,160 --> 00:35:13,400
Speaker 1: that was pretty cute, So we do. We hear really

632
00:35:13,600 --> 00:35:15,840
Speaker 1: really fun things like that over the years. You know,

633
00:35:16,000 --> 00:35:18,560
Speaker 1: it's never a dull moment here, never a dull moments.

634
00:35:19,760 --> 00:35:23,799
Speaker 1: I love how specific that is. I have nine nine

635
00:35:23,840 --> 00:35:27,920
Speaker 1: crock pots, right meat, Am I going to burn down

636
00:35:28,000 --> 00:35:31,839
Speaker 1: my apartment? Oh my gosh. We do have a little

637
00:35:31,880 --> 00:35:34,200
Speaker 1: bit more of this interview, but first we have a

638
00:35:34,280 --> 00:35:45,560
Speaker 1: quick break for word from our sponsor, and we're back.

639
00:35:45,600 --> 00:35:48,680
Speaker 1: Thank you sponsor. Let's get back into the interview. After

640
00:35:48,719 --> 00:35:51,160
Speaker 1: all this turkey talk. You you still you still make

641
00:35:51,320 --> 00:35:54,080
Speaker 1: I mean, you still have one for for Thanksgiving at home?

642
00:35:55,320 --> 00:35:57,799
Speaker 1: I do, actually, So I'm here pretty early in the

643
00:35:57,800 --> 00:35:59,759
Speaker 1: morning because of all of our media that we have

644
00:36:00,040 --> 00:36:02,600
Speaker 1: on Thanksgiving Day. He's here at four in the morning

645
00:36:02,680 --> 00:36:06,000
Speaker 1: this year, but um, we're done by six in the evening.

646
00:36:06,560 --> 00:36:10,000
Speaker 1: And then my husband actually goes with our kiddos um

647
00:36:10,040 --> 00:36:13,200
Speaker 1: to his mom's house, in my mom's house, and then

648
00:36:13,200 --> 00:36:16,680
Speaker 1: he brings me home all the leftovers, so yeah, which

649
00:36:16,719 --> 00:36:18,640
Speaker 1: is really fun. His mom always does a turkey on

650
00:36:18,680 --> 00:36:21,319
Speaker 1: the grill, which is delicious, so I get those leftovers.

651
00:36:21,440 --> 00:36:25,719
Speaker 1: And then my um folks always do a turkey in

652
00:36:25,800 --> 00:36:28,960
Speaker 1: an oven cooking bag, which a lot of people are

653
00:36:29,000 --> 00:36:31,120
Speaker 1: not really familiar with it, but it's popular. It's it's

654
00:36:31,239 --> 00:36:33,040
Speaker 1: nice if you want all of your mess contained right

655
00:36:33,040 --> 00:36:35,680
Speaker 1: in the bag. It yields a lot of drippings, obviously

656
00:36:35,719 --> 00:36:37,920
Speaker 1: because it's it's a moisty cook methods to get a

657
00:36:37,960 --> 00:36:41,920
Speaker 1: lot of drippings. My mom uses in her gravy obviously. Um.

658
00:36:41,960 --> 00:36:43,640
Speaker 1: But but to answer your question yet that I get

659
00:36:43,640 --> 00:36:46,440
Speaker 1: those leftovers as well. So it's a little bit later

660
00:36:46,480 --> 00:36:49,240
Speaker 1: of a celebration for turkey. But um, I definitely enjoy

661
00:36:49,560 --> 00:36:54,440
Speaker 1: a little bit later in the evening. Um. So if

662
00:36:54,440 --> 00:36:57,400
Speaker 1: you're you're up that early, and you're there until six,

663
00:36:57,680 --> 00:37:00,200
Speaker 1: and you're you're on the phone presumably most of the day. Hey,

664
00:37:00,200 --> 00:37:02,960
Speaker 1: how do you have any tricks for preserving your voice?

665
00:37:04,480 --> 00:37:06,520
Speaker 1: You know, I have a lot of fluid throughout the day,

666
00:37:06,640 --> 00:37:10,000
Speaker 1: believe or not. I take a lot of breaks. Um, naturally,

667
00:37:10,040 --> 00:37:13,120
Speaker 1: all of our team actually, um, I was mentioned that we,

668
00:37:13,280 --> 00:37:15,480
Speaker 1: you know, make sure that the staff is fully fat.

669
00:37:15,560 --> 00:37:18,280
Speaker 1: I feel like a well fed staff is a happy staff.

670
00:37:18,360 --> 00:37:21,960
Speaker 1: So we make sure that everyone's really well fed. Um,

671
00:37:22,040 --> 00:37:24,439
Speaker 1: And we do. We We definitely like to eat. We'd

672
00:37:24,440 --> 00:37:26,279
Speaker 1: like to eat. Our meals are snacks. We have a

673
00:37:26,280 --> 00:37:29,160
Speaker 1: lot of desserts for the team. And we're lucky because,

674
00:37:29,400 --> 00:37:31,960
Speaker 1: like I said, we have too two chefs that are

675
00:37:32,000 --> 00:37:34,160
Speaker 1: here on the team with us, and they prepare We

676
00:37:34,200 --> 00:37:37,200
Speaker 1: have a large test kitchen here in our office, so

677
00:37:37,200 --> 00:37:40,720
Speaker 1: they prepare um total, I think it's ten of thems actually,

678
00:37:41,000 --> 00:37:43,000
Speaker 1: So they prepare all of our meals for us here,

679
00:37:43,040 --> 00:37:45,680
Speaker 1: and we're we're really well taken care of here. And

680
00:37:45,719 --> 00:37:50,480
Speaker 1: that's for sure. Um, So you're talking about now the

681
00:37:50,760 --> 00:37:52,799
Speaker 1: I was reading a lot of articles about yes, you

682
00:37:52,880 --> 00:37:56,719
Speaker 1: have this Alexa feature and Instagram and texting, and it

683
00:37:56,800 --> 00:38:00,200
Speaker 1: seems though that in this millennial world where no likes

684
00:38:00,239 --> 00:38:03,399
Speaker 1: me on the phone, people still love calling in part

685
00:38:03,440 --> 00:38:06,720
Speaker 1: to get that that kind of calming voice or somebody

686
00:38:06,760 --> 00:38:10,000
Speaker 1: to just tell the human connection, right. I think it's

687
00:38:10,040 --> 00:38:13,480
Speaker 1: like that human connection or that that piece. A lot

688
00:38:13,520 --> 00:38:16,080
Speaker 1: of people think, well, maybe it's you know, the millennials

689
00:38:16,160 --> 00:38:18,840
Speaker 1: or even younger they don't want to call or they'd

690
00:38:18,920 --> 00:38:22,319
Speaker 1: rather text. And that might be the case in some

691
00:38:22,480 --> 00:38:26,279
Speaker 1: but we received callers of all ages, male, female, and

692
00:38:26,840 --> 00:38:29,759
Speaker 1: first time cooks. And and you know you think, oh,

693
00:38:29,800 --> 00:38:32,160
Speaker 1: first time cooking, it must be a new bride and

694
00:38:32,239 --> 00:38:35,120
Speaker 1: she must be early twenties. Not the case, we have

695
00:38:35,239 --> 00:38:38,719
Speaker 1: some people that they're not handed the baton, if you will,

696
00:38:38,800 --> 00:38:42,920
Speaker 1: until they're you know, sixty years old or seventy years old,

697
00:38:43,120 --> 00:38:46,040
Speaker 1: and and now they're finally hosting their first Thanksgiving meal

698
00:38:46,680 --> 00:38:48,640
Speaker 1: and um, they kind of laugh at first, and you

699
00:38:48,640 --> 00:38:50,960
Speaker 1: want to believe it. But you know, my family's or

700
00:38:51,000 --> 00:38:53,399
Speaker 1: my mom who you know, maybe recently passed away, she's

701
00:38:53,440 --> 00:38:56,680
Speaker 1: always done Thanksgiving meal and now I'm responsible, and and

702
00:38:56,840 --> 00:38:59,719
Speaker 1: you know they have grandkids and so so definitely a

703
00:38:59,800 --> 00:39:02,279
Speaker 1: lot of calls whether they're they're first time cook or

704
00:39:02,320 --> 00:39:05,600
Speaker 1: more of a season cook. Um, you know, we're certainly

705
00:39:05,640 --> 00:39:08,640
Speaker 1: here to help anyone. We'll get some phone calls sometimes

706
00:39:08,640 --> 00:39:12,280
Speaker 1: and they'll preface a conversation by saying, I don't actually

707
00:39:12,280 --> 00:39:15,680
Speaker 1: have a butterball turkey, but still help me with you know,

708
00:39:15,800 --> 00:39:19,200
Speaker 1: this recipe or maybe another turkey year. And of course

709
00:39:19,239 --> 00:39:21,399
Speaker 1: we would love right because that's why we work here.

710
00:39:21,480 --> 00:39:23,359
Speaker 1: I'll be great advantage of the butter balls, so we'd

711
00:39:23,360 --> 00:39:25,600
Speaker 1: love for you to have that brand. But if you don't,

712
00:39:25,719 --> 00:39:28,799
Speaker 1: we can certainly still help you. Um. Maybe we get

713
00:39:28,800 --> 00:39:32,239
Speaker 1: a lot of questions on on other side, dishes or

714
00:39:32,360 --> 00:39:34,759
Speaker 1: or that kind of thing as well, So look at

715
00:39:34,760 --> 00:39:36,840
Speaker 1: the question I got. I'm blowing the fuses right. You

716
00:39:36,920 --> 00:39:40,239
Speaker 1: really don't never know who's gonna be on the other end. Uh,

717
00:39:40,600 --> 00:39:43,719
Speaker 1: Can I ask to your kids like to cook? You

718
00:39:43,760 --> 00:39:47,239
Speaker 1: know what my daughter does, and I think my youngest son,

719
00:39:47,320 --> 00:39:49,799
Speaker 1: my two older ones not so much. But I think

720
00:39:49,840 --> 00:39:52,719
Speaker 1: my my two younger ones do. In fact, Um, I

721
00:39:52,760 --> 00:39:54,319
Speaker 1: have a really cute picture of my daughter in a

722
00:39:54,320 --> 00:39:58,200
Speaker 1: butter ball apron. And for Christmas this year, she wanted, um,

723
00:39:58,239 --> 00:40:00,360
Speaker 1: some new spatula. She's more of a bak, but she

724
00:40:00,400 --> 00:40:03,160
Speaker 1: wanted some new spatulas and that kind of thing. I thought, well,

725
00:40:03,160 --> 00:40:05,880
Speaker 1: that's easy. She's only nine, so that was one of

726
00:40:05,880 --> 00:40:08,359
Speaker 1: the top items on her Christmas pink. Of course they

727
00:40:08,360 --> 00:40:11,200
Speaker 1: had to be pink, but we did. Um. She Olivia's

728
00:40:11,200 --> 00:40:12,960
Speaker 1: her name, which she would be very happy in her stocking.

729
00:40:13,040 --> 00:40:16,080
Speaker 1: She's gonna get new statulas and a new apron and

730
00:40:16,239 --> 00:40:18,160
Speaker 1: and that kind of thing. But my husband does allow

731
00:40:18,200 --> 00:40:20,239
Speaker 1: of the cooking and for us it well you know

732
00:40:20,360 --> 00:40:22,480
Speaker 1: at home as well, which is nice. He's very very

733
00:40:22,480 --> 00:40:27,759
Speaker 1: good at that, So very lucky. Um. And what what

734
00:40:27,880 --> 00:40:30,480
Speaker 1: are you to to nutrition and dietetics to to to

735
00:40:30,560 --> 00:40:34,160
Speaker 1: begin with? Well, um, my mom going up, My mom

736
00:40:34,280 --> 00:40:36,719
Speaker 1: is actually a nurse and r N and she worked

737
00:40:36,719 --> 00:40:38,520
Speaker 1: in the emergency Rooman Initially I thought I wanted to

738
00:40:38,560 --> 00:40:42,040
Speaker 1: go into nursing, so I started those core science classes

739
00:40:42,239 --> 00:40:46,840
Speaker 1: that are similar to nutrition dietetics field and UM it

740
00:40:46,960 --> 00:40:50,839
Speaker 1: was in the program. UM I believe I also took

741
00:40:51,200 --> 00:40:52,960
Speaker 1: forget the name of it, but it was like a

742
00:40:53,040 --> 00:40:56,800
Speaker 1: psychology or counseling type class and and kind of partner

743
00:40:56,880 --> 00:40:59,880
Speaker 1: the two together. UM realized I wanted to maybe counsel

744
00:41:00,400 --> 00:41:02,680
Speaker 1: a little bit more than the clinical aspect of it.

745
00:41:03,280 --> 00:41:05,360
Speaker 1: UM and then also do I wanted to go into corporate.

746
00:41:05,800 --> 00:41:07,960
Speaker 1: So when I was in graduate school, we do different

747
00:41:08,600 --> 00:41:13,080
Speaker 1: for our internship. We do different UM rotations. We do

748
00:41:13,760 --> 00:41:17,640
Speaker 1: like a long term care facility rotation food service, one

749
00:41:17,640 --> 00:41:21,720
Speaker 1: of which was corporate and UM, it actually wasn't butter

750
00:41:21,760 --> 00:41:24,520
Speaker 1: Ball corporate that I did my rotation. It was another area.

751
00:41:24,680 --> 00:41:27,280
Speaker 1: But after I did it, and I realized that I

752
00:41:27,320 --> 00:41:32,160
Speaker 1: definitely liked the corporate area and wanted to UM intertwined

753
00:41:32,160 --> 00:41:35,400
Speaker 1: that sort of countant aspect and UM, you know, like

754
00:41:35,440 --> 00:41:38,359
Speaker 1: I said when I interviewed here eighteen years ago, just

755
00:41:38,440 --> 00:41:41,279
Speaker 1: we're really lucky to still be here eighteen years later,

756
00:41:41,400 --> 00:41:47,040
Speaker 1: and very happy here. Um, you've you've talked about this

757
00:41:47,080 --> 00:41:49,760
Speaker 1: a little bit, but um, but what's the most rewarding

758
00:41:49,840 --> 00:41:53,399
Speaker 1: part of the job for you? I think the most

759
00:41:53,440 --> 00:41:55,880
Speaker 1: rewarding part is is kind of a two part. I

760
00:41:55,960 --> 00:41:59,520
Speaker 1: love the camaraderie of our team. UM. You know, having

761
00:41:59,520 --> 00:42:02,480
Speaker 1: been here for eighteen years, a lot of my teammates

762
00:42:02,520 --> 00:42:05,960
Speaker 1: have seen me through through a lot of things. They've

763
00:42:05,960 --> 00:42:08,480
Speaker 1: seen me different stages of my life. They see me

764
00:42:08,600 --> 00:42:13,080
Speaker 1: get married, they see me have four little kids, um,

765
00:42:13,160 --> 00:42:15,280
Speaker 1: and they've kind of seen me grow up over the years.

766
00:42:15,960 --> 00:42:18,799
Speaker 1: I love that aspect. I love the bonds and the

767
00:42:18,840 --> 00:42:22,319
Speaker 1: friendships that I have with the team here, and I

768
00:42:22,360 --> 00:42:24,879
Speaker 1: also love helping the consumer. On the other end, they're

769
00:42:25,320 --> 00:42:29,080
Speaker 1: so very grateful that we're here, um, especially for those that,

770
00:42:29,160 --> 00:42:32,640
Speaker 1: like we said, started have the panic tone in their voice. UM.

771
00:42:32,640 --> 00:42:35,680
Speaker 1: But we talked through talk about off the ledge and

772
00:42:35,680 --> 00:42:38,279
Speaker 1: talking through some things, and they're they're really grateful for

773
00:42:38,320 --> 00:42:40,759
Speaker 1: our help. So it's it's just rewarding in in those

774
00:42:40,840 --> 00:42:46,920
Speaker 1: both those aspects. So we were talking right before this started.

775
00:42:47,239 --> 00:42:50,040
Speaker 1: We believe this is going to publish unfortunately the day

776
00:42:50,080 --> 00:42:56,200
Speaker 1: after following Thursday. UM, but maybe that's only for Thanksgiving.

777
00:42:56,200 --> 00:42:59,160
Speaker 1: Now that I think about it because because Christmas moves around,

778
00:42:59,360 --> 00:43:01,840
Speaker 1: that's true. We we read about sawing Thursday and how

779
00:43:01,880 --> 00:43:03,920
Speaker 1: important it is. Yeah, because you guys know. And then

780
00:43:03,920 --> 00:43:08,000
Speaker 1: I'm thinking, are you thinking no because you all thought

781
00:43:08,040 --> 00:43:13,560
Speaker 1: Thursday is the day before Thanksgiving? Well then it will

782
00:43:13,640 --> 00:43:18,120
Speaker 1: definitely publish after that. You guys for a loop, I thought, well,

783
00:43:18,120 --> 00:43:21,680
Speaker 1: maybe they're talking Okay, so saw Thursday or national saw

784
00:43:21,719 --> 00:43:26,439
Speaker 1: your Turkey Day Thursday before Thanksgiving? Okay, yes, who knows,

785
00:43:26,480 --> 00:43:28,120
Speaker 1: we could start a trend though, maybe we're gonna do

786
00:43:28,239 --> 00:43:37,319
Speaker 1: Thursday before thought Thursdays Thanksgiving immediately? Like no, okay for

787
00:43:37,440 --> 00:43:40,160
Speaker 1: anyone who's listening to this obviously if they if they

788
00:43:40,320 --> 00:43:43,520
Speaker 1: need help, they know who to call. But do you

789
00:43:43,520 --> 00:43:49,640
Speaker 1: have any kind of general tips to have a smooth Thanksgiving?

790
00:43:50,320 --> 00:43:57,279
Speaker 1: A smooth turkey? Smooth? Yes? Um, we actually have what

791
00:43:57,320 --> 00:44:02,040
Speaker 1: we call our UM forty and the first one is

792
00:44:02,120 --> 00:44:05,600
Speaker 1: fine and just real briefly out just review it. Um

793
00:44:05,880 --> 00:44:08,840
Speaker 1: so fine. Is um done in two of one ways

794
00:44:09,960 --> 00:44:12,520
Speaker 1: or one of two ways? Rather, it's either sign your

795
00:44:12,840 --> 00:44:16,799
Speaker 1: turkey in a refrigerator, remembering that it takes twenty four

796
00:44:16,800 --> 00:44:18,839
Speaker 1: hours for every four pounds of turkey meat to thawn

797
00:44:18,840 --> 00:44:21,200
Speaker 1: your bridge, So if you have a twenty pound turkey,

798
00:44:21,200 --> 00:44:23,839
Speaker 1: it's gonna take a good five days. If you're short

799
00:44:23,920 --> 00:44:26,240
Speaker 1: on time, you can use the cold water bath method,

800
00:44:26,840 --> 00:44:29,360
Speaker 1: still safe and acceptable, but much faster method. It's a

801
00:44:29,360 --> 00:44:32,239
Speaker 1: half hour per pound, so you're twenty pound turkey would

802
00:44:32,280 --> 00:44:35,480
Speaker 1: take ten hours using that method. UM. The second T

803
00:44:35,880 --> 00:44:38,959
Speaker 1: is meet thermometer. UM. I always say that's your best

804
00:44:39,000 --> 00:44:41,880
Speaker 1: friend on Thanksgiving Day, and that's going to register one

805
00:44:42,000 --> 00:44:45,719
Speaker 1: eight in the thigh, one seventy in the breast. And

806
00:44:45,760 --> 00:44:48,879
Speaker 1: if you've opted to stuff your turkey, you can start

807
00:44:48,920 --> 00:44:51,680
Speaker 1: that meet thermometer right into the center of the stuffing,

808
00:44:51,719 --> 00:44:55,080
Speaker 1: and when it registers one in the center of the stuffing,

809
00:44:55,080 --> 00:44:59,040
Speaker 1: your turkey is done. And the third T is what

810
00:44:59,080 --> 00:45:02,320
Speaker 1: we call ten teen. Ideally, we'd like you to roast

811
00:45:02,480 --> 00:45:06,319
Speaker 1: turkey in an open, shallow roasting pan about two to

812
00:45:06,360 --> 00:45:09,120
Speaker 1: two and a half inches tall on a flat rack.

813
00:45:09,880 --> 00:45:12,800
Speaker 1: Ideally to elevate that turkey up off the pan allows

814
00:45:12,840 --> 00:45:15,640
Speaker 1: for that nice hot circulating air for a uniform cook

815
00:45:16,560 --> 00:45:21,400
Speaker 1: and we recommend doing it uncovered. Until about two thirds

816
00:45:21,400 --> 00:45:24,040
Speaker 1: through the way of the cooking process, you may notice

817
00:45:24,040 --> 00:45:27,759
Speaker 1: that the breast area is not browning UM or actually

818
00:45:27,800 --> 00:45:30,839
Speaker 1: browning faster than the rest of the turkeys. You take

819
00:45:30,840 --> 00:45:34,800
Speaker 1: your piece of foil or tent and about the note

820
00:45:34,880 --> 00:45:37,040
Speaker 1: a size of a notebook sheet of paper, and you

821
00:45:37,080 --> 00:45:40,120
Speaker 1: can tent or shield that breast area and it actually

822
00:45:40,120 --> 00:45:44,520
Speaker 1: helps to help prevent the breath from over browning. So

823
00:45:44,600 --> 00:45:49,000
Speaker 1: so so far we have signed thermometer tenting. And then

824
00:45:49,000 --> 00:45:51,359
Speaker 1: the last tee is what we call a two hour rule,

825
00:45:51,800 --> 00:45:55,720
Speaker 1: and that pertains to leftovers. Ideally, slice the meat off

826
00:45:56,080 --> 00:46:00,040
Speaker 1: the turkey within two hours or less and get in

827
00:46:00,080 --> 00:46:02,680
Speaker 1: the refrigerator so it can begin to start cooling down.

828
00:46:03,160 --> 00:46:08,239
Speaker 1: So sign thermometer tempting to our rule. But of course

829
00:46:08,280 --> 00:46:10,000
Speaker 1: if you don't remember those or you need to talk

830
00:46:10,080 --> 00:46:13,080
Speaker 1: them more in detail, please reach out to us. That's

831
00:46:13,080 --> 00:46:16,759
Speaker 1: why we're here. One Butterball is our phone number, and

832
00:46:16,840 --> 00:46:19,719
Speaker 1: we're here every day now through Christmas Eve, so for

833
00:46:19,760 --> 00:46:22,400
Speaker 1: the next what is that nine days or so in

834
00:46:22,520 --> 00:46:26,680
Speaker 1: or nine days and um. Of course you can also

835
00:46:26,719 --> 00:46:31,440
Speaker 1: reach us a email chat. We're on social media, Facebook

836
00:46:31,440 --> 00:46:34,319
Speaker 1: and Twitter. Visit the butterball dot com website. We have

837
00:46:34,360 --> 00:46:36,680
Speaker 1: a lot of how to videos on there, a lot

838
00:46:36,719 --> 00:46:40,000
Speaker 1: of turkey calculators. You're wondering what size turkey to buy.

839
00:46:40,040 --> 00:46:43,399
Speaker 1: You can simply enter into our turkey calculator how many

840
00:46:43,440 --> 00:46:46,040
Speaker 1: guests are anticipating, and it's going to compute out what

841
00:46:46,160 --> 00:46:49,719
Speaker 1: size turkey for you to purchase, which is fantastic. Um.

842
00:46:49,840 --> 00:46:54,200
Speaker 1: We have a lot of prerecorded messages one number, so

843
00:46:54,239 --> 00:46:57,319
Speaker 1: if you call us and it's maybe midnight here and

844
00:46:57,320 --> 00:46:59,759
Speaker 1: we're not open, no we can't talk to you, but

845
00:46:59,760 --> 00:47:03,680
Speaker 1: you can listen to prerecorded messages, which is fantastic. Mentioned

846
00:47:03,680 --> 00:47:06,120
Speaker 1: that we're partnered with Alexis skill Set, so if you

847
00:47:06,160 --> 00:47:08,000
Speaker 1: have the Alexis skill set in your kitchen, you can

848
00:47:08,000 --> 00:47:12,360
Speaker 1: get your answers truly at any time. So UM, again,

849
00:47:12,600 --> 00:47:14,920
Speaker 1: not to not to hesitate to reach out to us.

850
00:47:14,920 --> 00:47:19,719
Speaker 1: That's why we're here to help you. Absolutely. Thank you

851
00:47:19,760 --> 00:47:23,239
Speaker 1: so much. It has been such a delight speaking with you. Um.

852
00:47:23,320 --> 00:47:25,680
Speaker 1: Is there I mean I feel like that covers anything,

853
00:47:25,719 --> 00:47:27,520
Speaker 1: But is there is there anything we we should have

854
00:47:27,560 --> 00:47:29,200
Speaker 1: we should have asked that we didn't that you'd like

855
00:47:29,239 --> 00:47:31,920
Speaker 1: to know. I think it's I think it's perfect, and

856
00:47:32,200 --> 00:47:34,520
Speaker 1: I should mention for those that want to text us,

857
00:47:34,560 --> 00:47:37,440
Speaker 1: which I love texting of course. UM, that's a different

858
00:47:37,440 --> 00:47:39,319
Speaker 1: phone number and I will give it to you. It's

859
00:47:39,400 --> 00:47:43,680
Speaker 1: eight four four eight, seven, seven, three four, five six,

860
00:47:43,880 --> 00:47:46,319
Speaker 1: eight four four eight, seven, seven, three four or five six,

861
00:47:47,000 --> 00:47:50,120
Speaker 1: And you can simply just text us your turkey question.

862
00:47:50,520 --> 00:47:53,920
Speaker 1: Sometimes people even text us um new ways if it

863
00:47:54,040 --> 00:47:56,920
Speaker 1: prepare their turkey. We've even gotten pictures of kids in

864
00:47:56,920 --> 00:48:00,799
Speaker 1: a grocery cart with their turkeys. We've gotten um pretty

865
00:48:00,840 --> 00:48:03,719
Speaker 1: you know, center pieces, and we love getting the pictures.

866
00:48:03,760 --> 00:48:05,719
Speaker 1: So that's definitely another way to reach us. And then

867
00:48:05,719 --> 00:48:07,960
Speaker 1: we're gonna we're gonna answer you back with the text.

868
00:48:08,080 --> 00:48:11,000
Speaker 1: So if that's your your favorite way of communicating, having

869
00:48:11,040 --> 00:48:12,920
Speaker 1: at it, we're here to help. But you have a

870
00:48:12,960 --> 00:48:15,720
Speaker 1: great Christmas and great holidays, and thanks for talking you guys.

871
00:48:16,840 --> 00:48:19,840
Speaker 1: And that brings us to the end of this episode.

872
00:48:21,920 --> 00:48:26,960
Speaker 1: I hope that that y'all were emotionally bolstered by it

873
00:48:27,000 --> 00:48:29,839
Speaker 1: as we were. We were smiling the whole time. Yeah,

874
00:48:29,880 --> 00:48:33,320
Speaker 1: there's there's one point I forget where we're both Annie

875
00:48:33,360 --> 00:48:36,239
Speaker 1: and I did like the home alone scream face like

876
00:48:36,360 --> 00:48:39,840
Speaker 1: hands on either sides of our face. Um, it was

877
00:48:39,840 --> 00:48:44,920
Speaker 1: pretty great. It was wonderful just coming together of things

878
00:48:45,080 --> 00:48:47,040
Speaker 1: right at the end of the year, at the end

879
00:48:47,040 --> 00:48:51,759
Speaker 1: of the decade. And we hope that you listeners, if

880
00:48:51,800 --> 00:48:53,640
Speaker 1: you're listening to this right when it comes out, maybe

881
00:48:53,719 --> 00:48:57,200
Speaker 1: it will be some help to you. Um, but we

882
00:48:57,280 --> 00:49:01,279
Speaker 1: hope that you have a wonderful, safe, happy holiday end

883
00:49:01,280 --> 00:49:03,839
Speaker 1: of the year or whatever it is. Yes, that if

884
00:49:03,880 --> 00:49:06,960
Speaker 1: you choose to cook at turkey during that time, that

885
00:49:06,960 --> 00:49:10,239
Speaker 1: that you have just the best, safest experience doing so

886
00:49:10,480 --> 00:49:15,080
Speaker 1: and a delicious result. Want for you and we're really

887
00:49:15,120 --> 00:49:18,279
Speaker 1: thankful to have you so yeah, I just know we

888
00:49:18,320 --> 00:49:20,680
Speaker 1: appreciate it so much. We love hearing from you, and

889
00:49:20,800 --> 00:49:24,359
Speaker 1: you can contact us in Our email is hello at

890
00:49:24,400 --> 00:49:26,799
Speaker 1: favorite pod dot com. We're also on social media. You

891
00:49:26,800 --> 00:49:30,040
Speaker 1: can find us on Facebook, Twitter, and Instagram at savor pod.

892
00:49:30,200 --> 00:49:32,600
Speaker 1: We do hope to hear from you. Savor is a

893
00:49:32,640 --> 00:49:35,680
Speaker 1: production of I Heart Radio and Stuff Media. To hear

894
00:49:35,719 --> 00:49:38,080
Speaker 1: more podcasts from my heart Radio, visit the heart Radio app,

895
00:49:38,120 --> 00:49:40,720
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

896
00:49:41,160 --> 00:49:44,520
Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

897
00:49:44,600 --> 00:49:47,200
Speaker 1: We're thankful for you too. Thanks to you for listening,

898
00:49:47,280 --> 00:49:48,879
Speaker 1: and we hope that lots more good things are coming

899
00:49:48,920 --> 00:49:49,279
Speaker 1: your way.