Speaker 1: I am all in Again.
Speaker 2: I Am all in again with Scott Patterson and iHeartRadio Podcast.
Speaker 1: Hey everybody, Scott Patterson, I am all in Podcast, one
Speaker 1: of the productions iHeartRadio, iHeart Media, iHeart Podcasts. Episode to
Speaker 1: Luke Steiner, we have the one and only Mary Sue
Speaker 1: Millican and Sue Fenneger. And let me tell you a
Speaker 1: little bit about these two. They are legendary culinary icons.
Speaker 1: Yes they are, and you may know them from two
Speaker 1: Hot Tomali's and Top Chef Masters. Welcome ladies, Susan and
Speaker 1: Mary Sue. Great to have you on the show. How
Speaker 1: are you today?
Speaker 3: Hi, thank you, It's great to be here.
Speaker 1: It's good to have you. It really is. My favorite
Speaker 1: people in the world are chefs, I tell you, especially
Speaker 1: the ones that will take an autograph photo of payment.
Speaker 1: And season one episode of twenty ps, I Love You,
Speaker 1: we are presented with Emily Gilmore's idea of a packed
Speaker 1: lunch for Rory at children. It includes a leg of
Speaker 1: lamb sandwich strudle and that is Richard's recommendations and here's
Speaker 1: some things to get us off the lunch pad. Packed lunches.
Speaker 1: They play a role in family moments on TV shows
Speaker 1: or in life right, whether it's Rory school Days or
Speaker 1: Suki's gourmet takes on classic What makes a packed lunch
Speaker 1: truly special for you two.
Speaker 4: That's such a great question because we once did all
Speaker 4: the food for a film called Tortillas, which was based
Speaker 4: on an Ang Lee film that was based that was
Speaker 4: called Eat Drink Man Woman. I think so. Anyway, when
Speaker 4: they in both cases once one was Chinese Family Chinese
Speaker 4: America and the other was Mexican American. That's the one
Speaker 4: that we did all the food for. And at one
Speaker 4: point there's a lunch going to school with the granddaughter
Speaker 4: and of the chef and he goes through so much painstaking,
Speaker 4: you know, to pack it and layers and different you know, surprises,
Speaker 4: and it's really really sweet. It really it reminds me
Speaker 4: of when my kids were young, and you know, I
Speaker 4: cut their sandwiches in the shape of a heart.
Speaker 1: Any quick chef approved hacks for keeping those packed lunches
Speaker 1: fresh and exciting without spending hours, don't it.
Speaker 5: We don't have kids, so I never had to pack
Speaker 5: a lunch for kids, so, you know, very so I
Speaker 5: never I don't think I ever packed a lunch unless
Speaker 5: you know, I was packing a lunch, for us to
Speaker 5: go to the beach or for us to you know,
Speaker 5: go do something.
Speaker 4: I think the important thing is you have to wrap
Speaker 4: everything kind of carefully. If it's wrapped well, it lasts
Speaker 4: really well.
Speaker 1: Right, this dynamic duo right here, how'd you guys get started?
Speaker 1: How'd you first cross paths? What led you to join
Speaker 1: forces in the colinary world.
Speaker 5: Well, we this is way back, this is in the
Speaker 5: late seventies. We met because we're both from the Midwest.
Speaker 5: I'm from Ohio, Marys who's from Michigan. We ended up
Speaker 5: meeting at a restaurant in Chicago called Lapero Ca and
Speaker 5: we were the only two women in the kitchen.
Speaker 3: So we bonded in a big way, in a big way.
Speaker 5: Especially because it was a very traditional French kitchen. And
Speaker 5: you know, we were sort of determined, I know, we
Speaker 5: were just we would work, you know.
Speaker 3: Come in early, stay late.
Speaker 4: Try to prove ourselves, always try to be as better
Speaker 4: than the guys, which.
Speaker 5: We were, but by far, well we worked harder than
Speaker 5: all of them for sure.
Speaker 6: Yeah.
Speaker 4: And then by the end, when the chef went on vacation,
Speaker 4: he asked the two of us to be in charge
Speaker 4: of the kitchen, which was a huge, huge honor, and
Speaker 4: I don't know, it didn't take but a couple of years.
Speaker 4: After that, we both went to France, to Susan, to
Speaker 4: the south of France, meet to Paris to do apprenticeships,
Speaker 4: and then you know, soon after that, we just got
Speaker 4: the idea that we'd open restaurants together someday somewhere.
Speaker 5: That was after two bottles of wine in Paris, well,
Speaker 5: when we were definitely had had too much to drink
Speaker 5: and it was raining, and then there was a rainbow,
Speaker 5: and we decided we should open up a restaurant sometime.
Speaker 5: And we couldn't figure out what city, what city it
Speaker 5: should be, but.
Speaker 3: We both ended up.
Speaker 5: I came back to La because I had been in
Speaker 5: La before working at Mammay Zone under Wolfgang Puck, and
Speaker 5: Mary Sue went back to Chicago. But but we eventually,
Speaker 5: within like maybe six eight months, we came back and
Speaker 5: had City Cafe, which was our first little restaurant together.
Speaker 5: It was talk about working long hours. We were opened
Speaker 5: like seven am to midnight, seven days a week.
Speaker 6: Wow.
Speaker 4: And that was forty four years.
Speaker 6: Ago, right right? What a business?
Speaker 1: And where was City Cafe?
Speaker 4: Where was it on Melrose in La and the you
Speaker 4: know punk rock era of Melrose Avenue.
Speaker 5: Right next to Lai Works, there was the soap plant
Speaker 5: was across the street. Our address was seventy four oh
Speaker 5: seven and a half because the space was like nine
Speaker 5: hundred square feet in total.
Speaker 4: Gosh, it was great.
Speaker 3: It was great.
Speaker 1: What a hustle that must have been. Man, you guys
Speaker 1: just working your tails off.
Speaker 3: Yeah, well just imagine imagine this we were. We had
Speaker 3: both come back.
Speaker 5: Mary Sue was working in a restaurant in Paris. I
Speaker 5: was working in a restaurant in the south of France,
Speaker 5: both of them very high end. We come back. We
Speaker 5: opened this little city cafe with a full menu, no
Speaker 5: stove in the kitchen, no automatic dishwasher, just the three
Speaker 5: pots sink and it was Mary Sue and I and
Speaker 5: the dishwasher. And we had two hot plates like two
Speaker 5: saute pans and two habachi's on the ground and the
Speaker 5: parking lot where all the customers park after we'd come
Speaker 5: from these three star restaurants.
Speaker 1: But you made it work.
Speaker 3: We did. We got our first gourmet ride up there.
Speaker 1: Fantastic. Well, you helped redefine the La food scene, right,
Speaker 1: I mean, that's pretty much what you guys did. So
Speaker 1: what was the turning point when you realized you were
Speaker 1: creating something game changing in La in the food scene.
Speaker 3: I don't think we have yet.
Speaker 1: You ever realized it because you're so busy. Russian, Russian, Russian, right.
Speaker 6: Well.
Speaker 4: I do remember Julia child coming in. She was super
Speaker 4: tall and a dear friend. But the first time we
Speaker 4: met her, she was eating in the front and we
Speaker 4: were so excited, and we look out the little square
Speaker 4: window in the kitchen door and peak, peek and see
Speaker 4: what she was doing, and tell the bus ploy, you know,
Speaker 4: give her a lot of water. So she has to
Speaker 4: go to the bathroom because the bathroom was in the kitchen.
Speaker 4: Sure enough, Julia comes walking into the kitchen. Oh my gosh, Hello,
Speaker 4: that was such a delicious meal. And you know, she's
Speaker 4: so tall, and our kitchen was so tiny. We had
Speaker 4: stuff hanging from the ceiling. We had no room really.
Speaker 5: And we had one double door because then we finally
Speaker 5: had put a stove in. We put one six burner
Speaker 5: stove in, and we had one double door refrigerator where
Speaker 5: we put everything, and that was right in front of
Speaker 5: the bathroom door.
Speaker 3: So I was on the floor.
Speaker 5: Organizing the little you know, double door reaching and Mary
Speaker 5: Sue was getting you know, getting something out of the oven,
Speaker 5: and we both hear this voice and we were sort
Speaker 5: of blowing. Obviously we knew it was her, and so
Speaker 5: it was embarrassing. All the food was on the floor.
Speaker 3: It was just like, oh my god, what a mess.
Speaker 5: But she became such an amazing supporter for us and
Speaker 5: really great friend, and we did many things with her
Speaker 5: after that, and just she was, you know, a role model.
Speaker 5: She was humble and fun and she didn't take herself
Speaker 5: too seriously.
Speaker 3: She was great.
Speaker 1: Man. That's like Babe Ruth walking in mentoring you guys.
Speaker 1: It's yeah, it's amazing.
Speaker 4: That's like if you're a baseball player.
Speaker 1: Right, if you're a baseball player, or you know, I
Speaker 1: mean ate a lot too, like you appreciated a good meal. Man.
Speaker 1: That's uh, that's quite a feather in your caps there,
Speaker 1: Julia Child, throw that name down.
Speaker 5: I'll tell you, okay, if we're name dropping, yes, please
Speaker 5: do another. Amazing I think when there's two more, I
Speaker 5: think things that happened that I can remember that are
Speaker 5: like the most incredible things.
Speaker 3: One thing was we got we had a show on
Speaker 3: casey r W.
Speaker 5: We had pitched it to Ruth Seymour that we wanted
Speaker 5: to do like a five minute political food show, and
Speaker 5: she was like, no, that's the stupidest idea I've ever heard,
Speaker 5: But you can do a food show, and so we did.
Speaker 4: We'll call it Good Food and yeah, because I wanted
Speaker 4: to talk about like the horrible pest de sides on
Speaker 4: apples for school children. You know, Meryl Street had come
Speaker 4: out and against it. And I had a baby that
Speaker 4: was just like just being born, and I was so outrageous, said,
Speaker 4: that is the so unappetizing and such a bad idea.
Speaker 4: You just come on and doing food, a food show
Speaker 4: called a good food show, and then you can weave
Speaker 4: your little messages in here and there. And it was
Speaker 4: actually really amazing because a week later we were on
Speaker 4: the radio doing we had no idea how to host
Speaker 4: a radio show what we did for seven years.
Speaker 1: Yeah, I mean, look, I mean I had no idea
Speaker 1: how to host a podcast, but I've been doing it
Speaker 1: for four Yeah.
Speaker 5: But the amazing thing is, at some point in this
Speaker 5: Saturday Night Live did a spoof on our show, really
Speaker 5: and they came in and then came in and did
Speaker 5: an ass tire.
Speaker 4: They did you know those the two of them where
Speaker 4: they say, you know and tune in next week, we'll
Speaker 4: have a whole hour show about salt.
Speaker 3: And we felt like we had a ride.
Speaker 1: I remember that was based on you guys.
Speaker 5: Yeah, we felt like we had ye But she said yeah, she.
Speaker 4: Said she'd been driving around town and listening to our show,
Speaker 4: and we were like, are we that boring? Yeah?
Speaker 1: But so you're also in the food truck business, right,
Speaker 1: How did that? How'd that get off the ground? How
Speaker 1: did you start that? Yeah?
Speaker 3: That was we love that. I mean that that's been like,
Speaker 3: I know, sixteen twenty years.
Speaker 4: Yeah, but you know, Roy CHOI started it really to
Speaker 4: be fair. He and I love Roy. He's got the
Speaker 4: Kogi truck. But when he kind of went viral with
Speaker 4: you know, the very beginning of social media and like
Speaker 4: where you could find his truck that we loved the
Speaker 4: idea right away. We went out and bought a truck.
Speaker 4: And we're amazed at how it's how great it is
Speaker 4: to be able to bring your kitchen to somewhere where
Speaker 4: you can serve people nice, hot, delicious food immediately.
Speaker 5: And and I think it was you could do it
Speaker 5: in a way, in a way where it was affordable,
Speaker 5: so that someone could come if they couldn't afford to
Speaker 5: eat at your restaurant, but they could come to the truck.
Speaker 5: And I you know, it's what I love about food trucks,
Speaker 5: the same as street food all over the world, is
Speaker 5: that it's an equalizer. It doesn't matter if you have
Speaker 5: a lot of money or you have very little money.
Speaker 5: It's sort of people love if it's a great food
Speaker 5: truck or a great street stand, people love it, and
Speaker 5: it doesn't matter. And so it's really an equalizer. And
Speaker 5: so we were able to do that. We love the
Speaker 5: idea of what that did because it made you way
Speaker 5: more visible out there in the city.
Speaker 1: So you too would be in the truck often prepping
Speaker 1: the meals. Would you drive the truck to the locations too, No,
Speaker 1: you had a driver, Yeah, you had a driver. And
Speaker 1: how many staff were in the kitchen with you? Just
Speaker 1: the two of you or was there some extra.
Speaker 3: Help in the beginning?
Speaker 6: Yeah?
Speaker 1: I think just the two of you.
Speaker 4: Yeah, But then you know, we would have you know,
Speaker 4: we got to the point where we could have you know,
Speaker 4: up to three people. It would fit in the kitchen.
Speaker 4: I mean it's not that big, it's a small shruck.
Speaker 4: So what the driver usually also is a cook and
Speaker 4: or the order taker, and so you know you can
Speaker 4: it comes in so handy. During the fires, we brought
Speaker 4: our truck to many different locations and fed thousands of people,
Speaker 4: fifteen hundred people in like a two hour time span.
Speaker 4: It was it's amazing.
Speaker 1: Wait a minute, how do you feed fifteen hundred people
Speaker 1: in two hours?
Speaker 4: Well we have a ye're like, you're standing right next
Speaker 4: to each other in a NonStop.
Speaker 1: So what do you make and what are you serving?
Speaker 1: What are you preparing?
Speaker 4: Well, the one I'm thinking of we had mac and
Speaker 4: cheese for the kids, these were people whose homes had
Speaker 4: burned down. We had tarioki steak for and then we
Speaker 4: had a fish, a beautiful fish salad that one of
Speaker 4: our colleagues here in town made because we got a
Speaker 4: bunch of fish donated and we didn't have the manpower
Speaker 4: to do it. So one of our chef friends, Nikki Nakayama,
Speaker 4: made a fish salad, and so we had these choices.
Speaker 4: You could have mac and cheese, fish salad or steak
Speaker 4: tariaki or we also had a tofu tariaki, so you know,
Speaker 4: and we were just putting them out as fast as
Speaker 4: we could and people coming up and grabbing whichever one
Speaker 4: they wanted.
Speaker 5: Nice, and we did I think one foot one of
Speaker 5: the days I worked in Alta Dina, we did a
Speaker 5: vegetarian curry, so people who were vegetarian, we did a
Speaker 5: braised brisket and then we always served like some.
Speaker 3: Fresh veg vegetable.
Speaker 5: We did broccoli I think with a sesame sauce on it,
Speaker 5: and it's just nonstuff. I mean, even at that event,
Speaker 5: we ran out of the vegetable, so we had gotten
Speaker 5: there was the food bank was there. We got a
Speaker 5: case of apples and I started making apple salad to
Speaker 5: go with the brisket, and with that just chopping up
Speaker 5: like for one hour straight as fast as I could,
Speaker 5: chopping up apples, mixing it with salt, pepper, olive oil
Speaker 5: and taheen. So you know, but you're just, I mean,
Speaker 5: at that point, you're just you know, you're trying to
Speaker 5: put out as much food that's fresh and delicious to
Speaker 5: give someone a warm meal and they could take one,
Speaker 5: or they could take ten or however many dings.
Speaker 1: Yeah, all right, that's great, that's great.
Speaker 4: They're known for Mexican food. But so when the National
Speaker 4: Guard came to Santa Monica to help early on, we
Speaker 4: would do a lot, like five hundred burritos every morning
Speaker 4: to take them over to the Santa Monica Police Department
Speaker 4: in Indy.
Speaker 1: Look at you, Yeah, wow, that's true. You know, I learned.
Speaker 1: I love to cook. I'm not a professional chef by
Speaker 1: any stretch, but it's how I cooked. My wife was
Speaker 1: with my salmon, the way I prepared my salmon at
Speaker 1: the time. And I don't even remember how I used
Speaker 1: to do it because now it's just like I put
Speaker 1: some sauce on it, put.
Speaker 6: It in the oven, and there you go.
Speaker 1: But I learned something every time I do one of these.
Speaker 1: I learned about how to use the pasta water in
Speaker 1: the sauce to make it bind to the pasta right,
Speaker 1: so there's no more water stuff. So that's a little trick.
Speaker 1: So what are the what are the most underrated ingredients
Speaker 1: you think people should be using more in their kitchens?
Speaker 1: And maybe it can help me with my anchovies.
Speaker 4: I think anchovies are incredible. People think they don't like them.
Speaker 4: They don't even know, you know, they don't even know
Speaker 4: When I put anchovies in they say, oh my god,
Speaker 4: this is so delicious. But if you said, would you
Speaker 4: like to have something with a little anchovy season it's
Speaker 4: like a seasoning.
Speaker 1: It's like salt, your right.
Speaker 4: I just think it makes everything tastes better.
Speaker 5: I mean I think, you know, people get in habits
Speaker 5: of what they if they're cooking, what they use at home.
Speaker 5: I mean there's so many there's like, for example, o
Speaker 5: hasanta is an amazing orb.
Speaker 3: Most people don't even know what it is or use it,
Speaker 3: but I think it's like one of them.
Speaker 5: I mean, where people love basil, o hasanta is as interesting,
Speaker 5: if not more, but it's not used. And so people,
Speaker 5: you know, tend to sort of stick with what they know,
Speaker 5: or like Cole Robbie or you know, cell reroot. You
Speaker 5: know they're I mean up, were at our restaurant in
Speaker 5: Palm Springs, Alice b. We do this salad that goes
Speaker 5: with the bronzino that's prize and cell reroot, and people
Speaker 5: are always asking, like, what was that salad on the
Speaker 5: side of that dish? I mean, celery root you can
Speaker 5: see in every grocery store. But it's interesting.
Speaker 3: I mean that people. I think since COVID, I think people.
Speaker 5: Are using more ingredients now than they were, because people
Speaker 5: are cooking at home more now than we do.
Speaker 6: Oh yeah, if.
Speaker 1: You could cook for any TV character, Okay, all right,
Speaker 1: because this is a podcast based on TV show, who
Speaker 1: would that character be, not the actor or the actress,
Speaker 1: but the character, right, Who would that character be? And
Speaker 1: what would you make them? Mary suit go first.
Speaker 4: Well, the first person who who popped into my head
Speaker 4: was I dream of Genie.
Speaker 1: I could cook for her, okay, because.
Speaker 4: She just did so many nice things for people, you know, right,
Speaker 4: I mean that's why I love to cook. I like
Speaker 4: to cook to give back. I love to people get
Speaker 4: him excited.
Speaker 1: What would you cook for her?
Speaker 4: I would make her well, first, I'd have to ask
Speaker 4: her twenty questions about what she like, and but I
Speaker 4: would imagine she I would make her birthday dinner. I
Speaker 4: would make a birthday cake for her with really delicious
Speaker 4: butter cream. And I'd probably make her a really nice,
Speaker 4: you know, not too fattening meal because she's always you know,
Speaker 4: looking after her.
Speaker 1: Weight, right right, right? TV character meal?
Speaker 3: Yeah?
Speaker 5: Probably, I think it'd be very fun to cook for
Speaker 5: Tony Soprano and uh and what was his wife's name?
Speaker 3: I'm blanking on her name?
Speaker 5: Missus missus soprano. Them is a couple I would love.
Speaker 5: I think they would have been very fun to hang
Speaker 5: out with.
Speaker 1: What would you what would you cook them?
Speaker 3: Definitely not Italian?
Speaker 6: Not Italian?
Speaker 1: Yeah, okay, huh.
Speaker 3: Yeah, I don't know. Maybe you know, maybe I do
Speaker 3: like a.
Speaker 5: Like a ribbi stuffed with roasted garlic, and you know,
Speaker 5: maybe a Jimmy Turia and crispy fingerling potatoes or something.
Speaker 1: Oh man, man, I'm hungry. You guys are making me hungry.
Speaker 1: Is your food truck going out every day? Are just
Speaker 1: special special bookings and special parties in that kind of thing?
Speaker 6: Yeah?
Speaker 5: I mean right now, we're still collaborating with World Central
Speaker 5: Kitchen to feed that.
Speaker 3: Some of the vacuies like three days a.
Speaker 5: Week with the True but otherwise it's private parties or
Speaker 5: if there's big like like let's say, for example, like Coachella,
Speaker 5: not Coachella, but sometimes but big events where there's maybe thousands.
Speaker 3: People, but it's usually caterings or private parties by miss Wedding.
Speaker 1: Well, you too must be expensive.
Speaker 4: Very We always wanted a restaurant that our friends could
Speaker 4: afford to eat in, because we've worked in restaurants that
Speaker 4: you know, the parking lots were filled with rolls, Royces
Speaker 4: and Mercedes, and we didn't really ever want that kind
Speaker 4: of restaurant. So we've always really been focused on accessibility.
Speaker 4: But I have to tell you about a dinner party
Speaker 4: I had about ten years ago. A friend of mine
Speaker 4: is a good friend of Peter Krause, and he brought
Speaker 4: his then girlfriend Lauren Graham over. I think she might
Speaker 4: have been instrumental in the program that year. This podcast
Speaker 4: is about she.
Speaker 1: Might have been. There's a rumor going around that she
Speaker 1: was may or may have been in some episodes.
Speaker 4: I had never actually seen the show because I think
Speaker 4: during the time when Gilmore Girls really exploded, I was
Speaker 4: like Susan and I were in the kitchen like twenty
Speaker 4: four hours a day or eighteen at least, and then
Speaker 4: sleeping for six So when she walked in, I of
Speaker 4: course didn't know who she was. They came over to
Speaker 4: my house, and when my sister found out later that
Speaker 4: I'd cooked for Lauren Graham, she just.
Speaker 3: Was crazy excited.
Speaker 4: She and her two daughters were huge Gilmore Girls watchers.
Speaker 1: Right. Well, so let's say, and you're a little more
Speaker 1: familiar with the show now, right, Yeah, a little bit,
Speaker 1: A little bit. I'm not saying you're experts, but so,
Speaker 1: so you know I played a character named Luke and
Speaker 1: I had a diner. Right.
Speaker 4: Oh cool? Yeah yeah yeah yeah.
Speaker 1: So you haven't really seen the show all right.
Speaker 3: So.
Speaker 5: I think I did way bad.
Speaker 3: I did.
Speaker 1: You haven't seen the show at all.
Speaker 4: I didn't know it was you? Who was Luke?
Speaker 3: I did my.
Speaker 1: Reason, I don't look the same, I didn't.
Speaker 3: I knew that's who you was younger than we all were.
Speaker 1: I had a little more hair. Yeah, I didn't need glasses.
Speaker 4: So you had a diner? Was it fun?
Speaker 1: Yeah, Luke Steiner? Sure? Yeah. So here's the question you
Speaker 1: come into Luke Steiner, right, what would you order? And
Speaker 1: if you haven't seen the show, I can't ask you
Speaker 1: where you'd sit because you don't know the layout.
Speaker 4: Right, well, I'd want to sit at the counter.
Speaker 1: There you go that, there you go there it is
Speaker 1: that I had a out, obviously, what would you.
Speaker 3: I'd want to be? I love diners.
Speaker 5: They are my favorite place to eat, so do I
Speaker 5: so do I They're like and old and old, you know,
Speaker 5: go to Snug Harbor all the time, you know.
Speaker 3: I love old diners, though.
Speaker 1: Diners are coming back. You know, it's like, oh yeah,
Speaker 1: it's really something we used.
Speaker 5: To go for business lunches or breakfast, I mean all
Speaker 5: the time, and I would get the exact same thing,
Speaker 5: and I still do it for all these years.
Speaker 3: I'll get cottage.
Speaker 5: Cheese, side of avocado, side of bacon, rye toast, extra
Speaker 5: virgin olive oil and hot sauce.
Speaker 6: There you go.
Speaker 1: Can't beat it with a stick. Can't beat it with
Speaker 1: a stick.
Speaker 4: I like a tune them melt myself?
Speaker 3: Did you say?
Speaker 1: Luke's absolutely? You know, you know what do you want
Speaker 1: right now? Caesar?
Speaker 5: Tune them out?
Speaker 1: Excellent? But you haven't seen the show, so yeah, anyway, ladies,
Speaker 1: it has been an extreme pleasure. Please he's come back, okay.
Speaker 1: I mean I have a list of questions that I mean,
Speaker 1: I barely you know, we barely crack the surface of
Speaker 1: this thing. So come back sometime, okay, and we'll be
Speaker 1: in touch.
Speaker 4: I have time now, so I'll watch a bunch of
Speaker 4: old Gilmore girls and then when I come back, I
Speaker 4: will have a much better Don't believe her.
Speaker 1: Don't believe her, Mary Sue Millican, Susan Feniger, A pleasure,
Speaker 1: Keep on truck and thank you for all you do
Speaker 1: for the LA community. Quite admirable of you and all
Speaker 1: the best too.
Speaker 3: Thanks for coming so much, all right, thank you, all right, bye.
Speaker 1: Bye, and that's going to wrap it up here everybody.
Speaker 1: Thanks for downloading. Best fans on the planet, and remember
Speaker 1: where you lead, we will follow. Stay safe, hey, everybody,
Speaker 1: and don't forget Follow us on Instagram at i Am
Speaker 1: all In podcast and email us at Gilmore at iHeartRadio
Speaker 1: dot com.