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Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

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Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we're

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Speaker 1: cooking up delicious morsels of nostalgia, meals and recipes that

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Speaker 1: have comforted and guided our guests to success. Each episode,

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Speaker 1: I'm creating a recipe from scratch based on my guest

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Speaker 1: nostalgic moment, hand delivering it to them, and recipes that

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Speaker 1: I'm hoping you listeners are making as well at home.

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Speaker 1: Today I have a really really exciting guest. My heart's racing.

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Speaker 1: I'm like, oh man, this is so crazy. I can't

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Speaker 1: believe it's actually happening. A fellow lover of bread making.

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Speaker 1: That's actually what protests close together, which is no surprise

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Speaker 1: because Bread's is a graysting on the planet. But there's

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Speaker 1: much more than that. She's an admired podcast host, esteemed author,

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Speaker 1: and of course you might know her for her role

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Speaker 1: as Pam in the office. We are welcoming today, Jenna Fisher. Hello, Hello,

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Speaker 1: Welcome to Blaky Biscuit.

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Speaker 2: I'm so exciting. We're having like a mutual nerd out

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Speaker 2: because we're meeting in person for the first time.

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Speaker 1: It's been a couple of years in the making now right, Yeah,

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Speaker 1: I'm out here in La doing my thing. But you,

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Speaker 1: a couple of years ago decided to support my first cookbook.

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Speaker 2: Well, let me tell you, and I'm not saying this lightly,

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Speaker 2: you were part of something that really truly changed my life.

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Speaker 2: You and Bonnie O'Hara Ya, no, Bonnie as well.

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Speaker 1: Yes, yes, Bonnie is amazing.

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Speaker 2: You talk about how I got into bread making and

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Speaker 2: we were dming. This is like one of the perks

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Speaker 2: of being I guess a public figure is that when

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Speaker 2: you're in the middle of bread making and you have

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Speaker 2: a big question, sometimes the person who posted the recipe

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Speaker 2: will DM you back. It is a nice perk, I'll say, yeah.

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Speaker 2: But that really started our back and forth. And you know,

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Speaker 2: I started making bread and it was through Bonnie's book

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Speaker 2: Bread Making for Beginners. But once I felt like maybe

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Speaker 2: I wasn't a beginner anymore. I was looking for that

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Speaker 2: kind of like intermediate thing. But I wanted that same

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Speaker 2: spirit of I wanted to measure my ingredients. I don't

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Speaker 2: want any cups and tablespoce. Oh, that's right, let me

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Speaker 2: say that I weigh my ingredients. I don't want any

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Speaker 2: cups and tablespoons or any of that business. But also,

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Speaker 2: you had all of this stuff on your website for

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Speaker 2: sourdough discard, and I had so much sourdough discard. And

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Speaker 2: I made your chocolate chip cookies. I made your Johnny cakes.

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Speaker 2: Your chocolate chip cookies have become like a signature, like

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Speaker 2: people know me for your cookies. Yes, I get asked

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Speaker 2: to bring them all that kind of stuff. But here's

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Speaker 2: the way you change my life. I had started making

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Speaker 2: bread way before the pandemic. I just want to say

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Speaker 2: I was not a pandemic breadmaker. I was a pre

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Speaker 2: pandemic breadmaker. I was ahead of the track. I had

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Speaker 2: been working full time as an actress, and I was

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Speaker 2: gone a lot from home, and I was like having

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Speaker 2: to do that thing where I'm like facetiming my kids

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Speaker 2: to bed, which I hated, and even though I loved acting,

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Speaker 2: I was really craving something else. But I didn't know

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Speaker 2: it until I started baking bread. And as you know,

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Speaker 2: to bake bread, you have to stay home, you have

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Speaker 2: to nurture that dough. So I did this thing where

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Speaker 2: I started baking bread every day for like twenty days

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Speaker 2: in a row. My husband did have a minor intervention

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Speaker 2: with me where he was like, baby, are you okay?

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Speaker 1: Was there it too much dough on like the cabinets

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Speaker 1: or something.

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Speaker 2: It was just sort of like you started baking bread

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Speaker 2: and you have not stopped. But what I realized in

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Speaker 2: that moment I had this epiphany. I realized, Oh my god,

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Speaker 2: I think I want to be home. Part of this

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Speaker 2: passion of bread making is because I don't want to

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Speaker 2: leave my house. I want to be here. This is

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Speaker 2: my foundation, is my house, and then I want everything

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Speaker 2: to happen from there. And once I realized that, I

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Speaker 2: like changed my whole life. I stopped acting. I'm a

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Speaker 2: full time podcaster, which I do mostly from hume h.

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Speaker 2: That was an epiphany for me, and you were part

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Speaker 2: of that epiphany. You and Bonnie we changed changed my life.

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Speaker 2: I mean it for real, all right, job done? Forget

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Speaker 2: that amazing and changing lives.

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Speaker 1: At the same time, I was just hanging out in

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Speaker 1: my kitchen one day and all of a sudden, my

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Speaker 1: phone is just blowing up and I'm like, what is

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Speaker 1: going on? Like what could possibly be this? Like critical

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Speaker 1: that people are texting me and say, ooh did you

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Speaker 1: see see what you know what I mean. It's like, oh,

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Speaker 1: it's like Jenna Fisher posted about me. I was like

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Speaker 1: whoa sound, was like what this is out of the blue,

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Speaker 1: you know. But it did create a lot of awareness

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Speaker 1: for my work and helped me sell a lot of books,

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Speaker 1: so I could say the same thing, Jenny, you changed

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Speaker 1: my life as well. And you know, of course me

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Speaker 1: and Bonnie had the you know, the we talked to

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Speaker 1: Jenni Fisher chats on his side like oh yeah, you

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Speaker 1: know we got the jennif Fisher books. You know what

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Speaker 1: I'm saying. You know you already know we had them

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Speaker 1: chat Spinachi. He's a very talented baker. So here we are.

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Speaker 1: We're behind microphones. Like you said, this is what you

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Speaker 1: do now for a living? How has that been?

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Speaker 2: By the way, I love it so much. I get

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Speaker 2: to work with my best friend. Yes, Angela Kinsey is

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Speaker 2: my best friend in real life, and she's my business partner.

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Speaker 2: You know, she was on the office with me as well,

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Speaker 2: and we've wanted to work together again ever since the

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Speaker 2: office ended. And now we get to work together and

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Speaker 2: it's amazing. We get to set our own schedule, we

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Speaker 2: get to set it around every family activity that we

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Speaker 2: want to be a part of. We get to decide

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Speaker 2: how we prioritize things. It's been really important and special.

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Speaker 1: Yeah. Also, like your content and your merch and everything

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Speaker 1: about your podcast is exceptional. So you already I'm gonna

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Speaker 1: need some advice at some point, you know what I mean,

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Speaker 1: some tips and tricks.

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Speaker 2: Well, you asked me about starting a podcast, and my

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Speaker 2: advice to you is don't do it. It so much work.

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Speaker 1: Yeah, but listen. So you're here at Flaky Biscuit and

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Speaker 1: let's actually let our listeners know why you're even here.

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Speaker 1: So what did I prepare you today?

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Speaker 2: You prepared for me a Saint Louis style Emo's pizza.

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Speaker 2: So I grew up in Saint Louis, Missouri, and Saint

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Speaker 2: Louis has a style of pizza. It is a very

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Speaker 2: very thin, crust, crispy kind of wafery sort of thing,

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Speaker 2: a little bit of tomato sauce, I think, but barely.

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Speaker 2: It's like almost not. I'm not sure, though you probably researched.

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Speaker 2: I haven't eaten it yet. But then the cheese is

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Speaker 2: a pro vel, which is a made up cheese. It

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Speaker 2: is a blend of I believe provolone and a processed

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Speaker 2: sort of in the family of saya velvida, but it's

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Speaker 2: not velvita, some odd cheese mixture. And then what you

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Speaker 2: do is you only order it. You don't really go

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Speaker 2: to Emo's and eat this pizza. You either go and

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Speaker 2: pick it up and then you drive it home in

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Speaker 2: the box or you have it delivered, because that thirty

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Speaker 2: minutes in the box is the time when the cheese

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Speaker 2: turns into a type of a type of plastic yes,

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Speaker 2: that layers the crispy crust. And this is the part

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Speaker 2: that non Saint Louisan's are most confused by.

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Speaker 1: Why enlighten us, I.

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Speaker 2: Don't know, but this is the tradition of the Saint

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Speaker 2: Louis style pizza. J Novac from the office. He was

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Speaker 2: doing a comedy show on Saint Louis and he texted

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Speaker 2: me and he said, Hey, what like local food do

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Speaker 2: I need to eat? And I said, you have to

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Speaker 2: hit an Emo's pizza. You have to. It's legendary. He

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Speaker 2: thought I was pranking him. When he ate it, he said,

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Speaker 2: this is like the most disgusting thing I've ever eaten.

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Speaker 2: F you, this is off, And I'm like, what are

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Speaker 2: you talking? About I'm like, that was not a joke.

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Speaker 2: I legitimately love it, and people from Saint Louis legitimately

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Speaker 2: love it. Like my husband doesn't love it, hmm, but

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Speaker 2: I love it.

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Speaker 1: I feel like I would probably like it because the

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Speaker 1: plastic thing kind of resonates with me. Like I'm a

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Speaker 1: big fan of American cheese. Yeah, I'm a huge fan

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Speaker 1: of American cea. I think it's one of the most

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Speaker 1: delicious and meltiple and perfectly textured cheeses, even and you.

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Speaker 2: Were with it and it's a processed cheese.

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Speaker 1: Get this. The other day, I think at Whole Foods

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Speaker 1: here in Burbank or wherever we were, there was an

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Speaker 1: organic American cheese.

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Speaker 2: What is that? I guess I was just like man.

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Speaker 1: And it was seven bucks for the package, and I

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Speaker 1: was like, bro, the way people sell and market stuff

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Speaker 1: these days, it's unbelievable organic American cheese.

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Speaker 2: Were you curious, like, did you want to buy it?

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Speaker 1: I did buy it and it was cheddar? No, it

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Speaker 1: was I swear it was just cheddar. So if you're

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Speaker 1: in the pizzeria eating the pizza and you didn't take

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Speaker 1: it away, is there like a perception of people that

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Speaker 1: sit in there and eat.

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Speaker 2: No, because you know, as a kid, maybe you're going

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Speaker 2: to have your birthday party there. It's okay, like you

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Speaker 2: can eat it there. You're just if you eat it

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Speaker 2: when it's too hot, it's not as good.

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Speaker 1: How does it say crispy though, I don't know. I

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Speaker 1: don't know it does, but it does. So you get

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Speaker 1: home thirty minutes later, and then mug is crispy, Yes,

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Speaker 1: a little crisp. I just you know, I moved the

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Speaker 1: pizza that I made, and we all in this room

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Speaker 1: heard an audible crisp crunch, So I think I might

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Speaker 1: be in good shape here. When was the first time

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Speaker 1: you had this dish? Wondering? Actually, like was it a

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Speaker 1: special occasion?

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Speaker 2: Here's the thing. It's one of those things that I

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Speaker 2: have no memory of it ever, not being in my life.

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Speaker 2: I was probably so young the first time I had

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Speaker 2: it in Saint Louis. You just grow up with it.

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Speaker 2: So I feel like it's just always been the pizza

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Speaker 2: of my life. But I have very specific memories. This

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Speaker 2: is the pizza you order when you're cramming for a

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Speaker 2: chemistry test in high school. This is the pizza you

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Speaker 2: order after prom. This was your like late night Munchie pizza.

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Speaker 2: So I think a lot of my memories go back

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Speaker 2: to high school with my friends. This is the pizza

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Speaker 2: when you have a sleepover, you know.

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Speaker 1: Those like formative formative. Yeah, why I'm trying to think,

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Speaker 1: like I think I went to McDonald's after prom to

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Speaker 1: be honest with you. Sure, well, I'm going to describe

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Speaker 1: a little bit of what I did to make this

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Speaker 1: pizza because we had a conversation I think like two

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Speaker 1: days ago, and I think I mentioned using yeast. Yes,

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Speaker 1: but it's not really levened. It's not a leven dough.

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Speaker 2: It is very it's a very thing.

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Speaker 1: It's a thin dough. So I there was no fermentation

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Speaker 1: that occurred here. And there's a lot of flatbreads that

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Speaker 1: you can think of like that, like a Turkish lacoma.

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Speaker 1: June is actually so the dough is actually kind of

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Speaker 1: similar to that. You don't really need yeast or fermentation

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Speaker 1: to develop like a good base. So that was that

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Speaker 1: and the provo.

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Speaker 2: Thing, Oh is it to pronounce provoal bro I'm asking youvel.

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Speaker 1: No, I have no clue. I didn't even know what

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Speaker 1: this was until so she was doing the deep dive

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Speaker 1: Bridget was doing the deep dive on this pizza, and

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Speaker 1: I make a lot of different pizzas, but I.

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Speaker 2: Know that was one of the reasons why I picked it,

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Speaker 2: because I'm like, if anyone knows pizza.

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Speaker 1: There's no way he can mess it up. But I

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Speaker 1: actually was like Saint Louis. I was like, I know

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Speaker 1: Chicago cracker thin, I know, like tavern style, kind of

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Speaker 1: Midwest tavern style, like I know a few different styles,

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Speaker 1: obviously deep dish and all that New York Nepolitan. But

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Speaker 1: I was like, oh, Saint Louis. I guess in my

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Speaker 1: head I thought I knew what to do, and then

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Speaker 1: like a couple of days ago, I was like, wait,

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Speaker 1: I don't even I don't know what to make. And

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Speaker 1: then she's like bridges like this thing called provail cheese.

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Speaker 1: I'm like, oh, like provolone, right, and it's like, nah Son,

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Speaker 1: it's not.

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Speaker 2: There's I think is provolone in it. It's a blend.

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Speaker 1: Yes, So that's what I had to do. I made

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Speaker 1: a blend of white cheddar, Swiss and provolone, and everything

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Speaker 1: on the internet said I had to add liquid smoke

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Speaker 1: to it.

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Speaker 2: I don't know.

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Speaker 1: I don't know if you do do you associate smokiness

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Speaker 1: with this? Yes, that track, So I'm on the right

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Speaker 1: track here. So I made a blend of these cheeses.

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Speaker 1: I literally added the tiniest amount of liquid smoke, and

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Speaker 1: I felt like I was like a pitmaster and the

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Speaker 1: whole house. I was like, yo am, I like smoking

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Speaker 1: a pork belly back here, something like, what's going on?

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Speaker 1: It's very smoky. And some Oregonos, you know, some dried

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Speaker 1: kind of a tendian. I picked up some crushed Bianca

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Speaker 1: Tonopoly tomatoes and I have the thin crust here, and

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Speaker 1: I baked it. I just baked it. So I think

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Speaker 1: it's I think the moment has come.

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Speaker 2: I think it's ready.

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Speaker 1: I think it's it's looking right.

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Speaker 2: So have you tried it?

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Speaker 1: No?

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Speaker 2: Oh, this is the first. You don't do a test run.

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Speaker 1: No, no, no, no oh, I'm excited. No, this is

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Speaker 1: real deal. No, bs like, I just made this right

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Speaker 1: now and this random oven that I've never used before.

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Speaker 1: So okay, let's do it. Let's see.

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Speaker 3: Uh, you gotta cut it into this.

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Speaker 1: I know I got to cut it and bring it.

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Speaker 1: I got to cut it into squares. You heard me,

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Speaker 1: I thank you?

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Speaker 2: You really did deep dive pisa.

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Speaker 1: That's her specialty. First, let's see, So did I pass

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Speaker 1: the esthetic tests? I've seen You've been staring at it NonStop,

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Speaker 1: so I need I need some thoughts there.

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Speaker 2: Esthetically, home Run, I give this one hundred percent immediately,

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Speaker 2: it looks like inn Emo's pizza.

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Speaker 1: Wow.

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Speaker 2: By the way, Emos is like there are other places

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Speaker 2: in Saint Louis that do the Saint Louis style pizza.

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Speaker 2: There's this restaurant called Chercos that my family would go

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Speaker 2: to all the time, but I think of it as

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Speaker 2: an Emo's pizza, kind of like how every face tissue

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Speaker 2: is a Kleenex.

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Speaker 1: Band aid is a band aid. I don't even know

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Speaker 1: what else to call it. That's right, youtubs, I mean really, yes,

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Speaker 1: what are.

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Speaker 3: They Emo's pizzas going into like frozen food aisles now too?

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Speaker 1: So just oh, so you could get a frozen.

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Speaker 2: Emos for my thirtieth birthday. My big splurge I lived

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Speaker 2: out here in LA was that I contacted a local

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Speaker 2: Emo's Pizza in Saint Louis and I paid them to

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Speaker 2: FedEx meet some Emos frozen pizza on dry ice, and

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Speaker 2: I served it for my thirtieth birthday. That's how much

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Speaker 2: I love this pizza.

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Speaker 1: Collar.

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Speaker 3: That was you know you've made it.

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Speaker 1: That's I know you've made it when you bring that

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Speaker 1: hometown taste to everyone and they're like, what is this.

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Speaker 2: I had only just been cast on the office pilot.

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Speaker 2: It had not even been picked up yet. So I

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Speaker 2: was cast on the Office pilot when I was twenty

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Speaker 2: nine and we shot it, and then when I I

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Speaker 2: turned thirty, in a vacuum like, I assumed that the

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Speaker 2: pilot wouldn't get picked up and I would never see

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Speaker 2: those people again. So I didn't even invite any of

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Speaker 2: the cast to my thirtieth birthday. But with my money

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Speaker 2: that I got from this first job, my first big

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Speaker 2: deal paycheck, I flew in Emo's pizza like FedEx on

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Speaker 2: dry ice. It was like, should I buy a new

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Speaker 2: couch or should I fly in the Emo's pizza? And

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Speaker 2: I just sat on the floor with my pizza.

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Speaker 1: Yeah, no, I don't blame We'll be back after these

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Speaker 1: messages from our sponsors, welcome back to Flaky Biscuit. I'm

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Speaker 1: gonna cut it. I think we heard a crispiness at

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Speaker 1: some point, But so I got to do the little

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Speaker 1: squares here. Oh, Yeah, that's crunchy. Let's go look at that.

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Speaker 1: How was the cow? Was the square size?

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Speaker 2: Very good? Yes, very good, very very good.

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Speaker 1: Off the coff freestyle and here here we go. Hold on,

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Speaker 1: we should do at the same time. Should be cheers, edge, cheers, cheers.

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Speaker 1: Here we go. Ready, I don't know what I'm looking

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Speaker 1: for in the taste.

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Speaker 2: Okay, here we are. That was really good.

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Speaker 1: Mm hmm.

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Speaker 2: Wow you don't like it?

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Speaker 1: No, No, I think it's delicious. I'm just waiting for

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Speaker 1: the for the truth to come out from you. I

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Speaker 1: think it's phenomenal.

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Speaker 2: Here's what I'll say. The crusted is not quite as

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Speaker 2: crispy as an Emo's pizza. Your cheese blend is really good.

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Speaker 2: It's kind of better. It's a little more upscale. Okay,

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Speaker 2: then the cheese blend on an Emo's.

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Speaker 1: So I should have put it in a box fitch

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Speaker 1: for thirty minutes to somehow get it crispy.

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Speaker 2: I'm gonna go in for seconds if that's okay.

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Speaker 1: Okay, seconds is that's a good thing. I actually just

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Speaker 1: talked to David Chang about this. I was I actually

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Speaker 1: appeared on an episode of his show, and he was like,

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Speaker 1: you know, the best way to know how someone is

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Speaker 1: feeling when they eat is to just watch their face.

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Speaker 1: They could say anything. I mean, you could say any

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Speaker 1: word to me, but like watching the face and the eyes.

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Speaker 1: That's what I was doing when I took a bite.

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Speaker 1: It wasn't that I didn't like it. I was like

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Speaker 1: trying to read your expression. I was like, Okay, she's

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Speaker 1: definitely vibing on this, and you got a second slice.

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Speaker 2: So I liked it. And I was afraid you were

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Speaker 2: having like a BJ Novak response. No, you were like,

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Speaker 2: what made me make?

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Speaker 1: No? Me and BJ gotta have a talk, man, You

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Speaker 1: gotta let's put some respect on let's let's put some

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Speaker 1: respect on the emo's name. So to the listeners right now,

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Speaker 1: what we want to know. You know, we talk about

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Speaker 1: something called the Proost effect here, which is food triggering memory,

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Speaker 1: food triggering nostalgic moment. And my listeners right now are

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Speaker 1: probably at the edge of their seats wondering. She just

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Speaker 1: took another bite. So y'all gotta be patient. She took

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Speaker 1: another bite. We about to get the answer in a minute.

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Speaker 1: I want to know where you went. I want to

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Speaker 1: know how the smell made you feel the texture of

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Speaker 1: the flame. I want I want to know where your

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Speaker 1: brain went when you had that slice.

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Speaker 2: Yeah, so here's why I I'm back in my childhood home,

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Speaker 2: the house I grew up in. In our family room,

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Speaker 2: we had like this shag carpet and wood paneling. This

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Speaker 2: was our TV room, and it's sort of taking me

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Speaker 2: back to that time. Oh, that time before like adult responsibility.

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Speaker 2: You know, whenever you would order this, it was either

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Speaker 2: a treat for like Friday night, Oh, let's get a

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Speaker 2: pizza and we'll watch a movie as a family, right,

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Speaker 2: or it was like I'm with my very best girlfriends

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Speaker 2: and we're at a sleepover. Or when I say, like

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Speaker 2: after prom or like after a school dance, it's like

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Speaker 2: really after after, like the boys have left and it's

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Speaker 2: just the girlfriends downloading to each other over a pizza.

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Speaker 1: Yeah.

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Speaker 2: So those are like the memories that are coming up.

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Speaker 1: Wow, once again, second time, job done. I'm out, no

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Speaker 1: matter what the circumstances, no matter what I'm making. It

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Speaker 1: always makes me feel good when I help someone kind

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Speaker 1: of just think about moments that are so pure. So

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Speaker 1: I'm really happy that I allowed you to have that

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Speaker 1: moment of bliss and relive those nostalgic moments.

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Speaker 2: It's true, like it's such a gift to be able

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Speaker 2: to bake for people or cook for people. There's so

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Speaker 2: much love that goes into it, you know, and you

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Speaker 2: feel that when it served to you. I mean, I

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Speaker 2: can feel the Karen love you took with my pizza.

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Speaker 1: O man, boy, feeling good.

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Speaker 2: I need more of it. I told my kids I

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Speaker 2: would bring them home a slice. Oh there is, but

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Speaker 2: I eat one more?

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Speaker 1: Yes, do one more? So you know we've talked about emos.

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Speaker 1: We talked about this pizza. But growing up in Saint Louis,

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Speaker 1: there's other specialties to eat too, right, I mean, what

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Speaker 1: are some other Saint Louis food specialties? It's going in

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Speaker 1: for another bite.

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Speaker 2: Just gotta just have ruining your podcast.

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Speaker 1: No, I'm just giving you all the bite.

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Speaker 2: No engineer is like, tell her to stop.

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Speaker 1: Everyone wants to hear people chew these days. So like,

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Speaker 1: you know, if there's like a Jenifisher chewing thing that

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Speaker 1: goes viral, you know it's all good. What was I

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Speaker 1: even talking about other Saint Louis? Yes, you know I've

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Speaker 1: been to Saint Louis twice. Okay, I think I had

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Speaker 1: some good barbecue.

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Speaker 2: Oh yeah, right, so yes, So Saint Louis style barbecue

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Speaker 2: is great. It is not wet. It's like a kind

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Speaker 2: of like a sticky glaze of barbecue on the meat.

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Speaker 2: My parents they're friends with a chef in Saint Louis,

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Speaker 2: and he boils his ribs first, then he puts the

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Speaker 2: seasonings on, he puts it on the grill, and then

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Speaker 2: he will do many multiple layers of sauce. But you

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Speaker 2: want it to get nice and sticky. That's like I

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Speaker 2: think the Saint Louis style barbecue. That's what I grew

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Speaker 2: up on. And I've gone other places to get barbecue,

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Speaker 2: and then I feel confused by, like, how very very

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Speaker 2: wet a lot of barbecue.

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Speaker 1: Is most of the East Southern, Eastern Barbara, Texas is dry, right,

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Speaker 1: I think.

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Speaker 2: Texas is like a dry rub.

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Speaker 3: It's Kansas City. Kansas City is more wet too.

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Speaker 2: I think Kansas City is more wet. I remember having

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Speaker 2: some very wet ribs in Memphis. Ones.

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Speaker 1: Oh yeah, so barbecue. What else? There's a sandwich, right,

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Speaker 1: I mean you guys have sandwiches. I mean, like, what

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Speaker 1: else do we have a sandwich?

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Speaker 2: So a really famous one is toasted ravioli. Okay, So

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Speaker 2: if you go back, you're gonna want to get some

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Speaker 2: toasted raves, as we call them.

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Speaker 1: In the loo.

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Speaker 2: So it's a meat filled pasta ravioli that like you

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Speaker 2: could just boil and then you have it with sauce,

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Speaker 2: but you don't. Instead you bread it and fry it.

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Speaker 2: So it is a meat ravioli that is then breaded

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Speaker 2: and fried and then you dip it in like a

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Speaker 2: marinera sauce. Okay, and it's delish.

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Speaker 1: Toasted raves toasted. Rating me some toasted rabs, They're.

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Speaker 2: Really really good. And then we also do pork steaks.

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Speaker 2: It is a cut of meat that I did not

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Speaker 2: know did not exist outside of Saint Louis until I

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Speaker 2: moved to Los Angeles and my parents came in to

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Speaker 2: visit and my dad's said, hey, why don't you go

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Speaker 2: grab some pork steaks and I'll grill them for you.

432
00:21:05,640 --> 00:21:08,239
Speaker 2: And I went and I came home and I called him.

433
00:21:08,280 --> 00:21:10,840
Speaker 2: I was like, Dad, they don't have them here. He's like, Jenna,

434
00:21:11,720 --> 00:21:15,360
Speaker 2: go ask the butcher to give you some pork steaks.

435
00:21:15,920 --> 00:21:19,080
Speaker 2: So I asked the butcher and he just blank face.

436
00:21:19,160 --> 00:21:21,439
Speaker 2: He's like pork chop I'm like, no, it's not a

437
00:21:21,480 --> 00:21:25,000
Speaker 2: pork chop. It's a pork steak. I don't know anything else,

438
00:21:25,240 --> 00:21:28,119
Speaker 2: couldn't get it. Call my dad. My Dad's like, Jenna,

439
00:21:28,720 --> 00:21:32,600
Speaker 2: this is not a hard task. So I'm like, I

440
00:21:32,640 --> 00:21:35,360
Speaker 2: don't know what to tell you. I asked the butcher.

441
00:21:35,400 --> 00:21:38,080
Speaker 2: He doesn't know what I'm talking about. So my parents

442
00:21:38,200 --> 00:21:40,920
Speaker 2: came out. My dad went in. He's like, I'll handle this.

443
00:21:41,800 --> 00:21:46,160
Speaker 2: He goes in, asked the butcher. I remember him coming

444
00:21:46,200 --> 00:21:47,880
Speaker 2: back to my apartment and being like, yeah, they don't

445
00:21:47,920 --> 00:21:49,520
Speaker 2: have them here. I'm like, I know.

446
00:21:50,080 --> 00:21:50,439
Speaker 1: Wow.

447
00:21:50,520 --> 00:21:54,760
Speaker 2: So I think it's part of the rump. It's thinner

448
00:21:54,880 --> 00:21:58,040
Speaker 2: than a traditional pork chop. I think it's a pretty

449
00:21:58,119 --> 00:22:00,960
Speaker 2: cheap cut of meat. But you put that on a

450
00:22:00,960 --> 00:22:03,280
Speaker 2: grill and then you put barbecue sauce on it and

451
00:22:03,359 --> 00:22:04,080
Speaker 2: it's so good.

452
00:22:04,240 --> 00:22:04,560
Speaker 1: Wow.

453
00:22:04,800 --> 00:22:06,240
Speaker 2: So that's a Saint Louis thing.

454
00:22:06,440 --> 00:22:07,680
Speaker 1: I'm so hungry for that.

455
00:22:07,840 --> 00:22:10,720
Speaker 2: We also have a frozen custard that we're really famous for.

456
00:22:11,000 --> 00:22:12,960
Speaker 1: Oh, I know what you're talking about.

457
00:22:12,920 --> 00:22:13,480
Speaker 2: Ted Druce.

458
00:22:13,560 --> 00:22:16,800
Speaker 1: Frozen custard upside down and it doesn't fall or something

459
00:22:16,800 --> 00:22:18,640
Speaker 1: like that. Ted Ruth, Yes, I've been there.

460
00:22:18,840 --> 00:22:21,439
Speaker 2: Okay, I'm going to say something very scandalous right now,

461
00:22:22,359 --> 00:22:26,520
Speaker 2: it might get me kicked out of Saint Louis. I

462
00:22:26,640 --> 00:22:33,359
Speaker 2: prefer just a dairy queen blizzard ooh wow, which also

463
00:22:33,480 --> 00:22:37,919
Speaker 2: turns over, right, they turn over the blizzard. I just custard,

464
00:22:38,200 --> 00:22:41,919
Speaker 2: like frozen custard that is a little too thick to

465
00:22:41,960 --> 00:22:45,639
Speaker 2: me or something or very dairy forward. I barely like

466
00:22:46,359 --> 00:22:49,640
Speaker 2: custard as a dessert anyway, So like if to then

467
00:22:49,760 --> 00:22:52,280
Speaker 2: freeze it and then add a Snickers to it, that's

468
00:22:52,400 --> 00:22:53,040
Speaker 2: a lot for me.

469
00:22:53,240 --> 00:22:54,320
Speaker 1: It sucks. Just say it.

470
00:22:54,400 --> 00:22:57,199
Speaker 2: I don't need to go there. I will hit a

471
00:22:57,280 --> 00:23:00,640
Speaker 2: dairy queen preferably the.

472
00:23:00,560 --> 00:23:03,280
Speaker 1: Growing list of sponsorship deals that I will not be getting.

473
00:23:04,000 --> 00:23:06,359
Speaker 1: You liked it, Yeah, you kind of just crushed my

474
00:23:06,560 --> 00:23:08,919
Speaker 1: one food memory from Saint Louis. Kind you kind of

475
00:23:08,960 --> 00:23:09,879
Speaker 1: definitely humbled me.

476
00:23:10,119 --> 00:23:12,760
Speaker 3: I do have to say, like researching Saint Louis food, like,

477
00:23:12,800 --> 00:23:15,760
Speaker 3: there is a lot of like specific items, but some

478
00:23:15,840 --> 00:23:18,720
Speaker 3: of them were created on accident, Like was the toasted

479
00:23:18,800 --> 00:23:20,240
Speaker 3: ravioli that was an accident?

480
00:23:20,920 --> 00:23:22,000
Speaker 2: Sounds like an accident?

481
00:23:22,119 --> 00:23:23,200
Speaker 3: And a gooey butter cake?

482
00:23:23,359 --> 00:23:25,840
Speaker 2: Oh, how have I not mentioned the gooey buttercake? Was

483
00:23:25,880 --> 00:23:27,200
Speaker 2: that an accident? Yes?

484
00:23:27,280 --> 00:23:30,520
Speaker 3: Apparently they messed up the measurements. They actually used too

485
00:23:30,600 --> 00:23:33,480
Speaker 3: much butter instead of dough. And then because it was

486
00:23:33,520 --> 00:23:36,000
Speaker 3: like during the time of the Great Depression, they were like, oh,

487
00:23:36,119 --> 00:23:37,479
Speaker 3: let's just sell it and see what happens.

488
00:23:37,480 --> 00:23:38,080
Speaker 1: And it was a hit.

489
00:23:38,480 --> 00:23:40,920
Speaker 2: Gooey butter cake will give you a heart attack. It's

490
00:23:40,960 --> 00:23:43,080
Speaker 2: like a heart attack and a slice of cake. It

491
00:23:43,200 --> 00:23:46,200
Speaker 2: is so good. That was my birthday cake growing up.

492
00:23:46,240 --> 00:23:49,119
Speaker 2: Every year my mom would bake us. She would make

493
00:23:49,160 --> 00:23:52,080
Speaker 2: us our favorite meal, talk about how food is like

494
00:23:52,320 --> 00:23:54,800
Speaker 2: a way that you nurture people and make them feel special.

495
00:23:55,320 --> 00:23:57,600
Speaker 2: We got to request our favorite dinner and then whatever

496
00:23:57,800 --> 00:24:00,720
Speaker 2: dessert we wanted, we always asked for gooey butter cake.

497
00:24:01,320 --> 00:24:07,959
Speaker 2: It is basically made from cream, cheese, butter, powdered sugar

498
00:24:09,000 --> 00:24:11,760
Speaker 2: on top of a very thin cake base. So there's

499
00:24:11,840 --> 00:24:13,560
Speaker 2: a little bit of cake and a lot of good.

500
00:24:13,760 --> 00:24:17,320
Speaker 1: Like the idea of cake, but it's goo forward is

501
00:24:17,359 --> 00:24:18,920
Speaker 1: essentially just a slice of goo.

502
00:24:19,119 --> 00:24:22,320
Speaker 2: It is. And so I'll have you know. On the

503
00:24:22,400 --> 00:24:26,240
Speaker 2: office there were three of us performers who were from

504
00:24:26,280 --> 00:24:30,080
Speaker 2: Saint Louis, Ellie kemper Phyllis Smith and myself, and then

505
00:24:30,480 --> 00:24:33,360
Speaker 2: one of our directors can Quappus and then our first

506
00:24:33,440 --> 00:24:36,679
Speaker 2: ad Rusty my Mood, five of us from Saint Louis

507
00:24:37,200 --> 00:24:39,879
Speaker 2: so we would have a little Saint Louis Club. And

508
00:24:39,920 --> 00:24:41,639
Speaker 2: we decided one day that we were going to do

509
00:24:41,720 --> 00:24:46,680
Speaker 2: a gooey butter cake bakeoff between Me, Ellie and Phyllis.

510
00:24:46,680 --> 00:24:49,320
Speaker 2: We all had, you know, our recipes, our version of

511
00:24:49,359 --> 00:24:52,720
Speaker 2: the recipe, and then we did a blind taste test.

512
00:24:53,280 --> 00:25:00,680
Speaker 2: Guess who won, Jennifisher, maybe me? Wow, next level, I'll

513
00:25:00,720 --> 00:25:03,960
Speaker 2: tell you exactly. My mom has a special trick where

514
00:25:04,160 --> 00:25:06,879
Speaker 2: about five minutes before it's done baking, you pull it

515
00:25:06,920 --> 00:25:09,159
Speaker 2: out of the oven. You give a little shake of

516
00:25:09,200 --> 00:25:11,560
Speaker 2: powdered sugar on the top and put it back in

517
00:25:11,600 --> 00:25:14,760
Speaker 2: for the last five minutes and that creates almost like

518
00:25:14,800 --> 00:25:17,640
Speaker 2: a little crembrew lay crisp on the top of that

519
00:25:17,720 --> 00:25:20,520
Speaker 2: gooey layer. Wow, and people flipped out for it.

520
00:25:20,880 --> 00:25:23,040
Speaker 1: You should have trademarked that you just gave your secrets

521
00:25:23,040 --> 00:25:23,879
Speaker 1: away to the world.

522
00:25:24,160 --> 00:25:25,640
Speaker 2: I realize that.

523
00:25:25,680 --> 00:25:29,919
Speaker 1: Now, don't give away you know what.

524
00:25:30,800 --> 00:25:34,679
Speaker 2: I would rather everybody have the pleasure of that than

525
00:25:34,800 --> 00:25:35,440
Speaker 2: keep it a secret.

526
00:25:35,520 --> 00:25:37,480
Speaker 1: Yeah, there's no point in keeping Mama's tips a secret,

527
00:25:37,520 --> 00:25:38,920
Speaker 1: you know, what I mean, Like, I tell people how

528
00:25:38,920 --> 00:25:41,720
Speaker 1: my mom makes a good It's a coconut milk bro

529
00:25:41,880 --> 00:25:43,720
Speaker 1: and people are like, oh snap. I'm like, you're still

530
00:25:43,880 --> 00:25:45,760
Speaker 1: gonna do it like my mom, so it don't really matter.

531
00:25:47,119 --> 00:25:49,760
Speaker 1: We went into the fried Ravioli's you you worked as

532
00:25:49,800 --> 00:25:51,840
Speaker 1: a fry cook before, right, I thought that this is

533
00:25:51,920 --> 00:25:53,359
Speaker 1: really interesting information.

534
00:25:53,960 --> 00:25:55,200
Speaker 2: I worked at a Long John Silver.

535
00:25:55,359 --> 00:25:57,960
Speaker 1: Yes, Long John Silver's. Talk to me about that fry

536
00:25:57,960 --> 00:25:59,760
Speaker 1: station life. How was that? Well?

537
00:25:59,840 --> 00:26:01,960
Speaker 2: Tell you what. I had to fight my way onto

538
00:26:02,000 --> 00:26:05,879
Speaker 2: the fright line because I'm back in the day. The

539
00:26:05,920 --> 00:26:09,560
Speaker 2: girls were allowed to work the register. We had to

540
00:26:09,600 --> 00:26:13,240
Speaker 2: smile and Greek customers face forward, that's who they wanted.

541
00:26:13,720 --> 00:26:15,760
Speaker 2: And then they put all the dudes in the back

542
00:26:15,800 --> 00:26:18,520
Speaker 2: on the fryer. But the thing was is if you

543
00:26:18,560 --> 00:26:21,360
Speaker 2: work the frier, you got like fifty five cents more

544
00:26:21,400 --> 00:26:24,720
Speaker 2: per hour. And I was like, wait a second, that's

545
00:26:24,760 --> 00:26:27,600
Speaker 2: like not even fair. I'm like, I want a train

546
00:26:27,680 --> 00:26:29,760
Speaker 2: to use the fryer. I want to make more money.

547
00:26:30,480 --> 00:26:32,960
Speaker 2: And I had to fight. I had to fight my manager.

548
00:26:33,040 --> 00:26:35,480
Speaker 2: I had to give him a big speech about how

549
00:26:35,480 --> 00:26:40,159
Speaker 2: I was going to sue this establishment for sexual discrimination.

550
00:26:41,119 --> 00:26:44,960
Speaker 2: So he got freaked out. He let me train on

551
00:26:45,000 --> 00:26:49,600
Speaker 2: the friar and I'm gonna say it was a mistake.

552
00:26:50,640 --> 00:26:54,680
Speaker 1: Yeah, how was it changing the oil and not fun? Course?

553
00:26:54,960 --> 00:26:59,000
Speaker 2: You know what that stuff splatters, It splatters on your hand.

554
00:26:59,240 --> 00:26:59,760
Speaker 2: I had like.

555
00:26:59,760 --> 00:27:01,520
Speaker 1: Burnt your hair.

556
00:27:01,920 --> 00:27:04,760
Speaker 2: Get it's a smell you can't get rid of too.

557
00:27:04,840 --> 00:27:08,280
Speaker 2: I mean we were frying fish y'all yeah, and hush

558
00:27:08,359 --> 00:27:10,440
Speaker 2: puppies and shrimp scampy.

559
00:27:10,680 --> 00:27:11,399
Speaker 1: Oh snap.

560
00:27:11,560 --> 00:27:14,040
Speaker 2: I was back there. It was like day two and

561
00:27:14,080 --> 00:27:15,040
Speaker 2: I was like, this.

562
00:27:15,000 --> 00:27:19,200
Speaker 1: Is extra fifty cents. Bet, I have been worked, I know.

563
00:27:19,400 --> 00:27:21,480
Speaker 1: I'm like, oh, get that extra snickers bar.

564
00:27:21,560 --> 00:27:23,359
Speaker 2: I'm like, can I maybe I could just take a

565
00:27:23,400 --> 00:27:25,160
Speaker 2: shift up front next week?

566
00:27:25,280 --> 00:27:27,000
Speaker 1: Damn? And this is wait.

567
00:27:27,160 --> 00:27:30,240
Speaker 2: This was during high school. So this my very first job.

568
00:27:30,280 --> 00:27:33,240
Speaker 2: I worked at a kennel and I wasn't even sixteen yet.

569
00:27:33,280 --> 00:27:35,480
Speaker 2: Like my parents had to drive me to that job

570
00:27:35,520 --> 00:27:38,320
Speaker 2: on the weekends and I would clean out all the

571
00:27:38,400 --> 00:27:41,919
Speaker 2: kennel runs and walk the dogs and feed them and

572
00:27:41,960 --> 00:27:44,840
Speaker 2: all that. That was awesome. But then once I was

573
00:27:44,880 --> 00:27:47,919
Speaker 2: able to drive, I could drive to Manchester Road, this

574
00:27:48,040 --> 00:27:50,720
Speaker 2: is like the big road in the suburb I lived,

575
00:27:51,080 --> 00:27:53,320
Speaker 2: and I just sort of worked my way up and

576
00:27:53,359 --> 00:27:56,880
Speaker 2: down Manchester Road. I worked at Long John Silvers. Then

577
00:27:56,920 --> 00:28:00,439
Speaker 2: I worked at an ice creamery called Victoria's Ice So

578
00:28:00,480 --> 00:28:03,199
Speaker 2: I was an ice cream scooper and made all the

579
00:28:03,240 --> 00:28:06,040
Speaker 2: shakes and all that stuff. And then I eventually settled

580
00:28:06,119 --> 00:28:10,440
Speaker 2: at Mickey's car Wash. That job was so great. I

581
00:28:10,640 --> 00:28:11,320
Speaker 2: washed cars.

582
00:28:12,720 --> 00:28:13,960
Speaker 1: Yeah, man, that was.

583
00:28:13,920 --> 00:28:16,000
Speaker 2: Like one of my favorite jobs. I worked there three years.

584
00:28:16,480 --> 00:28:19,359
Speaker 1: Wow, that must have been had benefits or some gees.

585
00:28:19,680 --> 00:28:22,600
Speaker 1: No car wash, it was like the place to be.

586
00:28:23,040 --> 00:28:26,840
Speaker 2: You made your hourly wage plus tips. So I didn't

587
00:28:26,840 --> 00:28:28,800
Speaker 2: get any tips at Long John Silver's or when I

588
00:28:28,880 --> 00:28:31,760
Speaker 2: was working the soda fountain, I wasn't a waiter, so

589
00:28:31,760 --> 00:28:34,480
Speaker 2: I didn't get tips. Mickey's like you could really hustle

590
00:28:34,520 --> 00:28:37,360
Speaker 2: on a Saturday. Every car that came through would give

591
00:28:37,359 --> 00:28:40,000
Speaker 2: you one dollar, maybe two dollars, and so it really

592
00:28:40,040 --> 00:28:40,600
Speaker 2: added up.

593
00:28:41,000 --> 00:28:43,640
Speaker 1: Man. So you came to LA and you came to

594
00:28:43,920 --> 00:28:46,120
Speaker 1: become an actor. Yeah, how was that grind? I mean,

595
00:28:46,120 --> 00:28:48,240
Speaker 1: what was it like to go from Saint Louis to

596
00:28:48,360 --> 00:28:49,440
Speaker 1: LA to make this step?

597
00:28:49,760 --> 00:28:51,960
Speaker 2: Yeah? Well, I didn't know anybody. There were a few

598
00:28:52,600 --> 00:28:54,400
Speaker 2: people I knew out here who had gone to my

599
00:28:54,440 --> 00:28:57,560
Speaker 2: same college and they'd come out before I did, so

600
00:28:57,600 --> 00:29:00,720
Speaker 2: they graduated before me. That's the only p that I knew.

601
00:29:01,120 --> 00:29:03,320
Speaker 2: I didn't know anyone in the industry that I wanted

602
00:29:03,320 --> 00:29:05,280
Speaker 2: to work in. But when I was in high school,

603
00:29:05,320 --> 00:29:08,080
Speaker 2: we had to take a mandatory typing class. Yes, and

604
00:29:08,120 --> 00:29:09,160
Speaker 2: I did very well.

605
00:29:09,440 --> 00:29:10,520
Speaker 1: What was your highest speed?

606
00:29:10,680 --> 00:29:15,520
Speaker 2: I could type eighty nine words per minute with ninety

607
00:29:15,520 --> 00:29:16,400
Speaker 2: eight percent accuracy.

608
00:29:16,400 --> 00:29:18,280
Speaker 1: Wow, that is quite impressive.

609
00:29:18,440 --> 00:29:20,520
Speaker 2: It's all in the accuracy. I always say that I'm like,

610
00:29:20,560 --> 00:29:22,920
Speaker 2: anyone can type gibberish really fast, but like I can

611
00:29:23,000 --> 00:29:27,200
Speaker 2: type real words without a bunch of editing. So I

612
00:29:27,280 --> 00:29:29,920
Speaker 2: came out here and I just registered for a temp

613
00:29:29,960 --> 00:29:33,800
Speaker 2: agency and administrative temp agency, and I had really good

614
00:29:33,840 --> 00:29:35,800
Speaker 2: typing skills. So I ended up working quite a bit

615
00:29:35,840 --> 00:29:39,680
Speaker 2: as a typist. I did also work in catering, but

616
00:29:39,760 --> 00:29:42,280
Speaker 2: I never worked as a waiter or a waitress. But

617
00:29:42,680 --> 00:29:46,360
Speaker 2: those were my side hustles were catering and then some

618
00:29:46,760 --> 00:29:51,320
Speaker 2: form of typing like transcriber, administrative assistant, receptionists. Like that's

619
00:29:51,360 --> 00:29:51,600
Speaker 2: what I do.

620
00:29:51,800 --> 00:29:54,800
Speaker 1: That makes sense because you then you've written a book

621
00:29:55,000 --> 00:29:58,520
Speaker 1: about how to survive. Yeah, trying actor, So it's that

622
00:29:58,560 --> 00:30:00,680
Speaker 1: skill set kind of came full circle.

623
00:30:00,960 --> 00:30:03,520
Speaker 2: Yes, more typing, more, more.

624
00:30:03,400 --> 00:30:10,400
Speaker 1: Typing, having a good time. Stay flaky, We'll be right back.

625
00:30:26,440 --> 00:30:34,040
Speaker 1: All right, all right, let's just jump back in. So

626
00:30:34,160 --> 00:30:36,480
Speaker 1: your first book, The Actor's Life, a survival guide, I mean,

627
00:30:36,840 --> 00:30:40,000
Speaker 1: a roadmap of sorts, right for people that are aspiring

628
00:30:40,080 --> 00:30:43,040
Speaker 1: to act. And I want to Well, I know you're

629
00:30:43,080 --> 00:30:46,160
Speaker 1: reels because you talk about taking advantage of buffets, all right,

630
00:30:46,280 --> 00:30:48,959
Speaker 1: So like you're straight up talking about like saving food,

631
00:30:49,280 --> 00:30:50,280
Speaker 1: Like you know what I'm saying, Like.

632
00:30:50,360 --> 00:30:53,400
Speaker 2: Yeah, how food features heavily in this book. As I

633
00:30:53,480 --> 00:30:56,080
Speaker 2: was writing it, I realized it's a very food forward

634
00:30:56,480 --> 00:30:57,200
Speaker 2: survival guy.

635
00:30:57,400 --> 00:31:00,000
Speaker 1: Your food forward, I think, I am. What are your

636
00:31:00,120 --> 00:31:01,640
Speaker 1: thoughts on the LA food scene?

637
00:31:01,800 --> 00:31:03,560
Speaker 2: Well, I'll tell you there were a lot of foods

638
00:31:03,560 --> 00:31:05,800
Speaker 2: I'd never tried before until I came to LA. I

639
00:31:05,840 --> 00:31:10,280
Speaker 2: had never had sushi. I had never had good Mexican food,

640
00:31:10,520 --> 00:31:12,920
Speaker 2: like authentic Mexican food.

641
00:31:13,120 --> 00:31:17,680
Speaker 1: I Like, you know what I'm saying, Like, yeah.

642
00:31:16,760 --> 00:31:19,479
Speaker 2: Like you come to LA and there's just like a

643
00:31:19,560 --> 00:31:22,640
Speaker 2: street cart that's the best Mexican food you've ever eaten,

644
00:31:22,760 --> 00:31:25,240
Speaker 2: you know, and so like I'd never tasted a lot

645
00:31:25,280 --> 00:31:28,000
Speaker 2: of these flavors. I'd never had Indian food before I

646
00:31:28,000 --> 00:31:30,880
Speaker 2: came to Los Angeles, either, I learned that my parents

647
00:31:30,880 --> 00:31:35,080
Speaker 2: were not very adventurous eaters, is what I realized. Saint

648
00:31:35,160 --> 00:31:38,360
Speaker 2: Louis has a very big Italian community. They've got all

649
00:31:38,360 --> 00:31:41,800
Speaker 2: these restaurants, we call it the Hill, and so I

650
00:31:41,840 --> 00:31:44,000
Speaker 2: had eaten my fair share of pastas and pizzas and

651
00:31:44,040 --> 00:31:47,120
Speaker 2: all those sorts of things, a lot of burgers and barbecue,

652
00:31:47,240 --> 00:31:50,560
Speaker 2: but I hadn't branched out, and so that was really

653
00:31:50,560 --> 00:31:54,640
Speaker 2: exciting to me. Getting to discover all these new ways

654
00:31:54,680 --> 00:31:56,520
Speaker 2: to eat food was very cool.

655
00:31:56,680 --> 00:31:59,040
Speaker 1: Yeah, that's what these big cities do. And it's interesting

656
00:31:59,080 --> 00:32:03,520
Speaker 1: how immigrates. Pattern basically dictates like what you eat where

657
00:32:03,560 --> 00:32:06,240
Speaker 1: you grow up, right, Like, I'm from New Orleans. You know.

658
00:32:06,280 --> 00:32:08,280
Speaker 1: The first time Bridget comes, she's like, oh, we should

659
00:32:08,320 --> 00:32:13,360
Speaker 1: order Chinese. I'm like, nah, let's not. You know, of

660
00:32:13,360 --> 00:32:15,160
Speaker 1: course there are Chinese restaurants there, but like you know,

661
00:32:15,200 --> 00:32:16,440
Speaker 1: when you live in New York City and then you

662
00:32:16,520 --> 00:32:18,840
Speaker 1: visit New Orleans, I'm like, I'm definitely not gonna get

663
00:32:18,920 --> 00:32:22,040
Speaker 1: Chinese food, you know, just Vietnamese food I will get

664
00:32:22,080 --> 00:32:24,880
Speaker 1: because there's a huge Vietnamese community there. So I didn't

665
00:32:24,920 --> 00:32:26,840
Speaker 1: know that not a lot of people do some of

666
00:32:26,880 --> 00:32:28,840
Speaker 1: the best fu you'll ever have and bond me.

667
00:32:29,040 --> 00:32:29,360
Speaker 2: Wow.

668
00:32:29,640 --> 00:32:32,200
Speaker 1: But La is one of those cities where I mean,

669
00:32:32,400 --> 00:32:34,200
Speaker 1: take your pick. I mean you got soul, food, you

670
00:32:34,280 --> 00:32:37,120
Speaker 1: got you know, you got, you got everything here. Experiencing

671
00:32:37,160 --> 00:32:39,560
Speaker 1: New York and La is just a different animal. It's

672
00:32:39,600 --> 00:32:43,000
Speaker 1: just a different beast of the reality of like how

673
00:32:43,080 --> 00:32:46,400
Speaker 1: other cultures eat. It's like accessible, Like I could go

674
00:32:46,440 --> 00:32:49,320
Speaker 1: eat Albanian food right now. Probably, I think.

675
00:32:49,240 --> 00:32:52,160
Speaker 2: That's what's so crazy. You probably could. Yeah, well where

676
00:32:52,320 --> 00:32:55,320
Speaker 2: is where have you eaten your best meal? Me? Yeah?

677
00:32:55,400 --> 00:32:56,640
Speaker 1: Whoa who ever?

678
00:32:57,160 --> 00:32:58,960
Speaker 2: I don't know, or maybe just the first one that

679
00:32:59,000 --> 00:33:00,680
Speaker 2: comes to mind, like what you think of, like an

680
00:33:00,680 --> 00:33:02,640
Speaker 2: amazing meal you had, and you're like it was in

681
00:33:02,640 --> 00:33:04,800
Speaker 2: this place, like I know mine. Oh yeah, I know

682
00:33:04,840 --> 00:33:05,800
Speaker 2: the one that just popped my head.

683
00:33:05,800 --> 00:33:08,800
Speaker 1: Okay, I'll go. I'll go first. So in Hunders there's

684
00:33:08,840 --> 00:33:12,200
Speaker 1: a lake it's called the Lago Johoa, And they go

685
00:33:12,280 --> 00:33:14,040
Speaker 1: out right there in front of you and catch the

686
00:33:14,080 --> 00:33:16,560
Speaker 1: fish and they clean it and deep fry it and

687
00:33:16,600 --> 00:33:18,520
Speaker 1: they serve it to you immediately. And it comes with

688
00:33:18,880 --> 00:33:23,200
Speaker 1: arosi frijoles black beans and rice with an encortido pickled

689
00:33:23,320 --> 00:33:25,360
Speaker 1: vegetable mixture and a little bit of South sign some

690
00:33:25,440 --> 00:33:28,880
Speaker 1: crispy fled platanos Okay. The first time I had that

691
00:33:29,080 --> 00:33:31,520
Speaker 1: with my mom and my uncle, I mean I was

692
00:33:31,560 --> 00:33:32,800
Speaker 1: just completely blown away.

693
00:33:33,520 --> 00:33:33,760
Speaker 2: Wow.

694
00:33:33,800 --> 00:33:36,520
Speaker 1: I think I was twenty one because previously in my

695
00:33:36,600 --> 00:33:39,240
Speaker 1: hunter's trips, I was a kid, so they just gave

696
00:33:39,280 --> 00:33:43,720
Speaker 1: me like sodas and corn flakes, and when he's a kid,

697
00:33:43,720 --> 00:33:45,440
Speaker 1: just give him whatever, you know. But at that moment,

698
00:33:45,480 --> 00:33:47,720
Speaker 1: I was like twenty or twenty one. It changed my

699
00:33:47,800 --> 00:33:51,720
Speaker 1: perception of my culture's food. I realized how culinarily rich

700
00:33:51,880 --> 00:33:54,440
Speaker 1: it is there. So I would say off the top

701
00:33:54,440 --> 00:33:59,120
Speaker 1: of my head that meal came up immediately, Wow, what's yours.

702
00:34:00,800 --> 00:34:04,520
Speaker 2: So my husband and I were traveling in Tokyo, and

703
00:34:05,000 --> 00:34:08,719
Speaker 2: we were so excited to eat and all just like

704
00:34:08,760 --> 00:34:11,880
Speaker 2: the fanciest places in Tokyo. Months ahead of time, we

705
00:34:11,920 --> 00:34:15,239
Speaker 2: got these reservations and all the meals were great. They were.

706
00:34:16,120 --> 00:34:20,400
Speaker 2: But then we heard about this Ramen place deep in

707
00:34:20,480 --> 00:34:22,320
Speaker 2: the corridors of this train station.

708
00:34:22,560 --> 00:34:23,440
Speaker 1: Ooh snap.

709
00:34:23,600 --> 00:34:25,799
Speaker 2: And we went down there and we waited in a

710
00:34:25,960 --> 00:34:31,240
Speaker 2: long line of just like Japanese business people, like everyone's

711
00:34:31,280 --> 00:34:33,640
Speaker 2: in their suits, they're clearly on their lunch break. This

712
00:34:33,800 --> 00:34:37,839
Speaker 2: line snaked through the halls of this train station. You

713
00:34:37,880 --> 00:34:41,319
Speaker 2: get up, you order it from a vending machine. Who

714
00:34:42,120 --> 00:34:44,880
Speaker 2: there is no English. I don't know what I'm ordering

715
00:34:44,880 --> 00:34:47,080
Speaker 2: it from a picture. There's like a picture and I'm

716
00:34:47,160 --> 00:34:50,680
Speaker 2: like this one and I just pressed a button. And

717
00:34:50,719 --> 00:34:53,480
Speaker 2: then you sit down at a very cramped little table.

718
00:34:54,400 --> 00:34:58,600
Speaker 2: No one's talking, everyone's just eating and slurping. They brought

719
00:34:58,640 --> 00:35:00,840
Speaker 2: me my bowl of ramen and it is still to

720
00:35:00,920 --> 00:35:05,400
Speaker 2: this day one of the most delicious broths. Like the

721
00:35:05,560 --> 00:35:08,600
Speaker 2: richness of every sip. I did not want it to end.

722
00:35:08,640 --> 00:35:11,880
Speaker 2: I've been chasing it ever since. You know, I thought,

723
00:35:12,200 --> 00:35:15,920
Speaker 2: I was like, oh my god, I love ramen. I

724
00:35:15,960 --> 00:35:19,040
Speaker 2: don't love ramen. I mean ramen is fine. I loved

725
00:35:19,120 --> 00:35:22,520
Speaker 2: that bowl of whatever that was. Wow, and it makes

726
00:35:22,560 --> 00:35:24,600
Speaker 2: me want to go all the way back to Tokyo.

727
00:35:25,280 --> 00:35:26,600
Speaker 2: I will eat there every day.

728
00:35:26,719 --> 00:35:27,000
Speaker 1: Wow.

729
00:35:27,040 --> 00:35:30,440
Speaker 2: I will eat there twice a day. I'm so jealous

730
00:35:30,920 --> 00:35:33,160
Speaker 2: that people are just eating it on their lunch break.

731
00:35:33,360 --> 00:35:35,600
Speaker 1: So next time we're together, I'll try to recreate that.

732
00:35:35,760 --> 00:35:37,839
Speaker 1: Not I couldn't do it. I died I could ever

733
00:35:37,880 --> 00:35:38,399
Speaker 1: recreate that.

734
00:35:38,400 --> 00:35:38,480
Speaker 2: That.

735
00:35:38,719 --> 00:35:40,399
Speaker 1: You got me thinking, like, do I even know where

736
00:35:40,440 --> 00:35:41,399
Speaker 1: ramen is? You know what I mean?

737
00:35:41,480 --> 00:35:44,200
Speaker 2: Like, I know I'm like I've had ramen. I've had

738
00:35:44,280 --> 00:35:47,040
Speaker 2: ramen in New York and there's great places there too,

739
00:35:47,400 --> 00:35:49,760
Speaker 2: but no, this was like other level.

740
00:35:49,960 --> 00:35:52,400
Speaker 1: So if y'all out there and see a line of businessmen,

741
00:35:52,719 --> 00:35:55,719
Speaker 1: get in the line, we could talk about food all day.

742
00:35:56,080 --> 00:35:58,319
Speaker 1: At the end of our podcast, we play our flaky game,

743
00:35:58,360 --> 00:35:59,240
Speaker 1: and I think it's time.

744
00:35:59,480 --> 00:36:01,239
Speaker 2: Wait, are we at the end of the podcast? I

745
00:36:01,320 --> 00:36:03,520
Speaker 2: think I think we're running into it too much fun.

746
00:36:03,719 --> 00:36:05,600
Speaker 1: I know, I kind of want to continue to talk

747
00:36:05,600 --> 00:36:08,239
Speaker 1: about different culinary traditions and experiences with you, but I

748
00:36:08,239 --> 00:36:09,680
Speaker 1: guess we'll just have to have a round two of

749
00:36:09,719 --> 00:36:10,120
Speaker 1: some sort.

750
00:36:10,239 --> 00:36:10,959
Speaker 2: Have me back.

751
00:36:11,000 --> 00:36:13,040
Speaker 1: All right, So we're here in the flaky game. Now

752
00:36:13,480 --> 00:36:16,160
Speaker 1: will she get these questions? Right? Of course, you've already

753
00:36:16,160 --> 00:36:21,200
Speaker 1: answered most of them. Really will We will march forward?

754
00:36:25,680 --> 00:36:29,040
Speaker 1: So it's multiple choice. Okay, all right, it's all about

755
00:36:29,040 --> 00:36:32,880
Speaker 1: Saint Louis food. Okay, let's begin. The pork steak comes

756
00:36:32,920 --> 00:36:36,120
Speaker 1: from what butcher's call pork butt. On what part of

757
00:36:36,120 --> 00:36:39,719
Speaker 1: the pig? Will you find it on the tush? On

758
00:36:39,800 --> 00:36:42,320
Speaker 1: the tush? That's correct, right on the tush.

759
00:36:42,760 --> 00:36:45,400
Speaker 2: I thought it was the shoulder. Oh is it the shoulder?

760
00:36:45,560 --> 00:36:47,520
Speaker 1: Well, pork butt is the shoulder. Correct.

761
00:36:47,560 --> 00:36:49,640
Speaker 2: This could be why the butcher was so confused when

762
00:36:49,640 --> 00:36:51,560
Speaker 2: I was asking, I'm like, it's part of the rump.

763
00:36:51,719 --> 00:36:57,239
Speaker 2: I'm it's like your upper thigh into the glute. That

764
00:36:57,360 --> 00:36:59,319
Speaker 2: is literally what I thought it was. It was like,

765
00:36:59,400 --> 00:37:01,719
Speaker 2: I'm not sure that's the kind of meat you're gonna

766
00:37:01,719 --> 00:37:06,239
Speaker 2: want to eat. I think I do, sir, because but

767
00:37:07,239 --> 00:37:09,760
Speaker 2: the butt. Why do they call it the butt? Because

768
00:37:10,160 --> 00:37:12,920
Speaker 2: if it's a shoulder, this is confusing.

769
00:37:12,520 --> 00:37:15,319
Speaker 1: All of us. But because of that slight confusion, I

770
00:37:15,320 --> 00:37:18,640
Speaker 1: believe your answer holds true. It's the butt, which is

771
00:37:18,640 --> 00:37:21,319
Speaker 1: the shoulder, which is the rump, which means you're right, okay.

772
00:37:21,160 --> 00:37:24,080
Speaker 2: Except in saying it, I believed I was eating at

773
00:37:24,120 --> 00:37:25,000
Speaker 2: the butt of a.

774
00:37:25,000 --> 00:37:26,920
Speaker 1: Pork, the actual pork.

775
00:37:27,160 --> 00:37:29,080
Speaker 2: But yeah, that's what I thought it was. You know

776
00:37:29,160 --> 00:37:31,160
Speaker 2: that part that you have to do like a deep

777
00:37:31,239 --> 00:37:35,359
Speaker 2: stretch to open up like your your upper hip into

778
00:37:35,440 --> 00:37:37,720
Speaker 2: your glute. Yeah, I thought that's what we were eating.

779
00:37:37,760 --> 00:37:40,120
Speaker 1: No, no, no, no, okay, now I'm like thinking of a

780
00:37:40,160 --> 00:37:43,080
Speaker 1: pig stretching and trying to figure out what part i'd

781
00:37:43,080 --> 00:37:45,919
Speaker 1: be eating. We're gonna move on now. Oh I don't

782
00:37:45,920 --> 00:37:48,560
Speaker 1: think we talked about this. What is a famous type

783
00:37:48,600 --> 00:37:53,040
Speaker 1: of Saint Louis sandwich. Is it an Italian sub? Is

784
00:37:53,080 --> 00:37:56,320
Speaker 1: it a Philly cheese steak? Is it the Gerber special?

785
00:37:56,520 --> 00:37:58,600
Speaker 1: Or is it a pushtrami on rye.

786
00:37:58,880 --> 00:38:05,400
Speaker 2: Okay, I'm gonna say Italian sub because of all of

787
00:38:05,440 --> 00:38:09,040
Speaker 2: the delicious Italian subs I've eaten in Saint Louis.

788
00:38:09,400 --> 00:38:13,160
Speaker 1: You know, I have to default to my statisticians over here.

789
00:38:13,239 --> 00:38:14,880
Speaker 1: It's apparently the Gerber special.

790
00:38:15,080 --> 00:38:16,719
Speaker 2: What is a Gerber special?

791
00:38:16,880 --> 00:38:17,240
Speaker 1: Oh?

792
00:38:17,320 --> 00:38:19,520
Speaker 2: Well, what's on that sandwich?

793
00:38:19,640 --> 00:38:22,239
Speaker 1: Gerber sandwich is a hot, open faced sandwich served in

794
00:38:22,280 --> 00:38:26,360
Speaker 1: Saint Louis. It consists of a Italian or French bread,

795
00:38:26,560 --> 00:38:30,080
Speaker 1: spread with garlic, butter, and top with ham and proval cheese,

796
00:38:30,880 --> 00:38:32,160
Speaker 1: seasoned with a sprinkling of.

797
00:38:32,080 --> 00:38:34,120
Speaker 2: Petta cheese, sandwich.

798
00:38:33,760 --> 00:38:37,240
Speaker 1: So so ham, proval paprika, and toasted yo It sounds

799
00:38:37,280 --> 00:38:37,759
Speaker 1: pretty good.

800
00:38:37,880 --> 00:38:40,439
Speaker 2: It's sounding a little bit like an Emo's pizza as

801
00:38:40,520 --> 00:38:43,360
Speaker 2: a sandwich is frankly.

802
00:38:43,360 --> 00:38:46,080
Speaker 1: And our last question here, which of these is not

803
00:38:46,640 --> 00:38:53,040
Speaker 1: something created in Saint Louis? Okay, toasted ravioli, gooey butter cake,

804
00:38:55,400 --> 00:38:59,080
Speaker 1: deep dish pizza or fried brain sandwiches.

805
00:39:00,120 --> 00:39:05,160
Speaker 2: I think the deep dish pizza yes, correct, did Chicago

806
00:39:05,280 --> 00:39:05,520
Speaker 2: do that?

807
00:39:05,880 --> 00:39:06,120
Speaker 1: Yes?

808
00:39:06,239 --> 00:39:07,520
Speaker 2: Are they just famous for it?

809
00:39:08,280 --> 00:39:09,640
Speaker 1: I don't know what the deal is with the deep

810
00:39:09,640 --> 00:39:12,520
Speaker 1: dish anymore. Like everyone like talks bad about it.

811
00:39:12,600 --> 00:39:13,319
Speaker 2: I don't like it.

812
00:39:13,360 --> 00:39:15,319
Speaker 1: People in Chicago are like, we don't really eat that,

813
00:39:15,520 --> 00:39:18,080
Speaker 1: we eat we eat the thin style. And I'm like, guys,

814
00:39:18,120 --> 00:39:19,640
Speaker 1: I mean, you know, it seems like deep Dish has

815
00:39:19,640 --> 00:39:20,680
Speaker 1: been discarded into the.

816
00:39:20,640 --> 00:39:24,640
Speaker 2: Abyss too much. Do you need like a fork and knife?

817
00:39:24,680 --> 00:39:26,440
Speaker 2: If I can't pick it up with my hands, I

818
00:39:26,520 --> 00:39:29,040
Speaker 2: feel like it's not a pizza. I'm just gonna say it.

819
00:39:29,080 --> 00:39:31,240
Speaker 2: I love Okay, I'm drawing a line in the sand.

820
00:39:32,480 --> 00:39:34,120
Speaker 2: You have to hold it in your hands, I.

821
00:39:34,400 --> 00:39:37,240
Speaker 1: You know, listen like a casserole. Yeah. I think pizza

822
00:39:37,320 --> 00:39:40,520
Speaker 1: is a flatbread, right, yes, and deep dish pizza is

823
00:39:40,560 --> 00:39:42,200
Speaker 1: not a flat bread. It is not hot, I don't

824
00:39:42,239 --> 00:39:43,719
Speaker 1: I will say it is tasty though, I mean it's

825
00:39:43,719 --> 00:39:45,520
Speaker 1: meat and cheese and sausage. I mean, you know, so.

826
00:39:45,920 --> 00:39:49,040
Speaker 1: Of course, finally, here on Flaky Biscuit, we always talk

827
00:39:49,080 --> 00:39:52,080
Speaker 1: with our guests about something that's important to the community

828
00:39:52,280 --> 00:39:55,279
Speaker 1: or you know, any kind of organization that we use

829
00:39:55,360 --> 00:39:58,120
Speaker 1: our successes in life to kind of support to give

830
00:39:58,160 --> 00:40:00,440
Speaker 1: back to just bring awareness to so love for you

831
00:40:00,480 --> 00:40:02,560
Speaker 1: to talk to me about Mary's Lists and let my

832
00:40:02,600 --> 00:40:04,680
Speaker 1: listeners know what they can do to help and support

833
00:40:05,320 --> 00:40:05,879
Speaker 1: Sure Well.

834
00:40:06,000 --> 00:40:11,560
Speaker 2: Mary's List is an organization that helps recently arriving refugee

835
00:40:11,560 --> 00:40:16,080
Speaker 2: families get their footing in Los Angeles. What's really special

836
00:40:17,000 --> 00:40:20,640
Speaker 2: and interesting for this podcast is that food is a

837
00:40:20,680 --> 00:40:26,239
Speaker 2: big part of Mary's List because having families come in

838
00:40:26,960 --> 00:40:30,200
Speaker 2: from somewhere else where, they have really nothing. You know,

839
00:40:30,280 --> 00:40:33,440
Speaker 2: everyone I've worked with these families and they come in

840
00:40:33,520 --> 00:40:36,759
Speaker 2: and they have a backpack and it's a backpack that

841
00:40:36,800 --> 00:40:39,920
Speaker 2: they've had maybe for two years in a refugee camp.

842
00:40:40,360 --> 00:40:43,200
Speaker 2: So when they arrive, they don't have much, and so

843
00:40:43,320 --> 00:40:47,280
Speaker 2: Marie's List will help set them up with housing and

844
00:40:47,800 --> 00:40:53,040
Speaker 2: clothing and help with language, and there's just so many things.

845
00:40:54,080 --> 00:40:56,640
Speaker 2: I mean, we've all moved to a different city before,

846
00:40:56,719 --> 00:40:59,719
Speaker 2: right like within our own country with our same language,

847
00:40:59,760 --> 00:41:01,600
Speaker 2: and I can just you're suddenly like wait, I go

848
00:41:01,680 --> 00:41:03,920
Speaker 2: into the grocery store and like where's all the stuff.

849
00:41:03,960 --> 00:41:07,799
Speaker 2: And it's stressful and it's I don't have things. When

850
00:41:07,840 --> 00:41:10,759
Speaker 2: you have that situation and then you don't know the

851
00:41:10,840 --> 00:41:14,360
Speaker 2: language and you don't know the food and everything smells different.

852
00:41:14,560 --> 00:41:16,920
Speaker 2: And also the reason you left your house was not

853
00:41:16,960 --> 00:41:19,640
Speaker 2: because you were excited about a new opportunity, but because

854
00:41:19,680 --> 00:41:23,840
Speaker 2: you were fleeing danger. It just takes on a whole

855
00:41:23,880 --> 00:41:27,320
Speaker 2: other level. And one of the things that's really important

856
00:41:27,360 --> 00:41:31,640
Speaker 2: to Mary's List is not just like giving people stuff,

857
00:41:31,880 --> 00:41:34,960
Speaker 2: but creating a community of support. And one of the

858
00:41:34,960 --> 00:41:37,080
Speaker 2: things that they do is they have a supper club

859
00:41:37,239 --> 00:41:40,680
Speaker 2: and they will have new arriving families cook their cuisine

860
00:41:41,280 --> 00:41:45,160
Speaker 2: and then bring people in that neighborhood together to eat

861
00:41:45,239 --> 00:41:48,840
Speaker 2: that family's cuisine and learn about that family story and

862
00:41:48,920 --> 00:41:52,640
Speaker 2: why they're now in that community. And it just creates

863
00:41:52,840 --> 00:41:57,640
Speaker 2: this excitement in the neighborhood to learn about these people

864
00:41:57,880 --> 00:42:01,719
Speaker 2: and create a new work of support. They call it

865
00:42:01,760 --> 00:42:04,080
Speaker 2: the behive. You know, you kind of create a hive

866
00:42:04,200 --> 00:42:07,919
Speaker 2: around these new families. So it's really really special and

867
00:42:08,360 --> 00:42:11,200
Speaker 2: it's been such an honor to get to work with them.

868
00:42:11,760 --> 00:42:12,480
Speaker 2: I just love it.

869
00:42:12,640 --> 00:42:14,920
Speaker 1: Wow. Yeah, I mean, what better way to make people

870
00:42:15,440 --> 00:42:19,919
Speaker 1: feel some form of community than with food through a meal?

871
00:42:20,040 --> 00:42:23,440
Speaker 1: Through a meal, and better yet, like cooking what they

872
00:42:23,520 --> 00:42:25,520
Speaker 1: like to eat with these new neighbors, right who have

873
00:42:25,560 --> 00:42:28,120
Speaker 1: to kind of just like help them integrate into society.

874
00:42:28,120 --> 00:42:30,600
Speaker 1: I mean that that's beautiful, Jenna. I mean I really

875
00:42:30,680 --> 00:42:33,600
Speaker 1: really appreciate you bringing that up and letting our listeners

876
00:42:33,640 --> 00:42:36,160
Speaker 1: know about this. How can we what can we do?

877
00:42:36,239 --> 00:42:38,520
Speaker 1: I mean besides like the you know, donate volunteer, I mean,

878
00:42:38,520 --> 00:42:40,239
Speaker 1: what are what are the things that can be done

879
00:42:40,840 --> 00:42:43,080
Speaker 1: by us, right by me, by these listeners.

880
00:42:43,400 --> 00:42:46,200
Speaker 2: Sure? Well, if you go to Mar'slist dot org, they've

881
00:42:46,200 --> 00:42:48,640
Speaker 2: got all these different ways that you can support the organization.

882
00:42:49,680 --> 00:42:52,839
Speaker 2: A really simple, really easy one that you can do

883
00:42:53,239 --> 00:42:55,760
Speaker 2: with your whole family, or even like if your kid's

884
00:42:55,800 --> 00:42:58,480
Speaker 2: school is looking for a project, you know, as a

885
00:42:58,480 --> 00:43:00,960
Speaker 2: way for kids to learn about being of service in

886
00:43:01,000 --> 00:43:05,439
Speaker 2: their communities. Is every time a new family enters Mary's List,

887
00:43:05,560 --> 00:43:08,680
Speaker 2: they get a box of supplies, and in that box

888
00:43:08,760 --> 00:43:11,640
Speaker 2: they like to have some sort of homemade item, So

889
00:43:11,880 --> 00:43:14,280
Speaker 2: something that was made by hand. Maybe it's an afghan,

890
00:43:14,520 --> 00:43:18,800
Speaker 2: maybe it's a knitted hat, like something like a housewarming gift.

891
00:43:18,920 --> 00:43:22,800
Speaker 2: Because the box of stuff is very impersonal. It's toilet

892
00:43:22,840 --> 00:43:26,279
Speaker 2: paper and you know, toothbrushes and things like that, So

893
00:43:26,320 --> 00:43:28,040
Speaker 2: how can you put something personal in that box? So

894
00:43:28,080 --> 00:43:30,319
Speaker 2: if you like to knit, or if you are a

895
00:43:30,360 --> 00:43:34,480
Speaker 2: person who like makes homemade tablecloths or place mats or

896
00:43:34,520 --> 00:43:37,480
Speaker 2: something something that we can give that feels like it's

897
00:43:37,520 --> 00:43:40,120
Speaker 2: from the heart. You can box those up and send

898
00:43:40,160 --> 00:43:43,000
Speaker 2: those off to Mary. But another thing is every box

899
00:43:43,040 --> 00:43:46,440
Speaker 2: comes with a handwritten welcome letter, and they even have

900
00:43:46,600 --> 00:43:49,960
Speaker 2: examples of welcome letters. Draw a picture on it, whatever

901
00:43:50,000 --> 00:43:54,640
Speaker 2: it is. Mary is really amazing because she thinks, what

902
00:43:54,680 --> 00:43:57,200
Speaker 2: would I want if I just got somewhere, you know,

903
00:43:57,280 --> 00:44:00,840
Speaker 2: what would make me feel welcome. The idea is welcoming

904
00:44:00,880 --> 00:44:05,680
Speaker 2: people into the country under these unfortunate circumstances, and so

905
00:44:05,760 --> 00:44:07,719
Speaker 2: they like to give those touches. So those are really

906
00:44:07,719 --> 00:44:09,760
Speaker 2: easy things you can do from anywhere in the country.

907
00:44:10,239 --> 00:44:13,440
Speaker 2: And then you know, if you're local, come on down

908
00:44:13,520 --> 00:44:15,800
Speaker 2: to one of the meals. You know, if you purchase

909
00:44:15,840 --> 00:44:17,880
Speaker 2: one of the meals, that money goes to the organization

910
00:44:17,960 --> 00:44:21,000
Speaker 2: and you'll get to meet the family, and you can

911
00:44:21,040 --> 00:44:24,800
Speaker 2: donate supplies. You can help go package up supplies.

912
00:44:24,840 --> 00:44:25,600
Speaker 1: That's here in La.

913
00:44:25,640 --> 00:44:28,560
Speaker 2: That's here in La. My husband and I we found

914
00:44:28,600 --> 00:44:32,400
Speaker 2: out about it and we've done a number of deliveries

915
00:44:32,400 --> 00:44:35,640
Speaker 2: with Mary to different families. I mean, I have so

916
00:44:35,680 --> 00:44:39,720
Speaker 2: many stories of going into their homes and talk about food.

917
00:44:39,800 --> 00:44:41,960
Speaker 2: My gosh, most of the families that we've delivered things

918
00:44:41,960 --> 00:44:45,880
Speaker 2: to are from Afghanistan or Syria. They always want to

919
00:44:45,920 --> 00:44:50,640
Speaker 2: offer you tea or offer you something in return for

920
00:44:50,960 --> 00:44:53,640
Speaker 2: you giving them whatever it is that you know you've brought.

921
00:44:54,120 --> 00:44:57,680
Speaker 2: And so there's that sense of community of like you're

922
00:44:57,760 --> 00:45:01,600
Speaker 2: my neighbor, You're a person who I want to join

923
00:45:02,280 --> 00:45:05,360
Speaker 2: this country. That warmth is like a big part of

924
00:45:05,400 --> 00:45:07,359
Speaker 2: the organization's philosophy.

925
00:45:07,600 --> 00:45:10,560
Speaker 1: Wow, Jenna, we need more than in this country. That's

926
00:45:10,680 --> 00:45:13,160
Speaker 1: just buy you need to make me cry. We need

927
00:45:13,200 --> 00:45:14,920
Speaker 1: so much of that in this country. And I really

928
00:45:15,400 --> 00:45:17,840
Speaker 1: really appreciate all of that work that you're doing. I

929
00:45:17,840 --> 00:45:20,360
Speaker 1: would love to start supporting as well. To the listeners.

930
00:45:20,400 --> 00:45:22,719
Speaker 1: It's mirrors list dot org. Check all that info in

931
00:45:22,719 --> 00:45:24,480
Speaker 1: the show notes. Make sure that you get down with

932
00:45:24,520 --> 00:45:27,319
Speaker 1: this because this is super super important for people coming

933
00:45:27,320 --> 00:45:30,080
Speaker 1: into this country who are now our family, our brothers,

934
00:45:30,080 --> 00:45:32,640
Speaker 1: our sisters, and I appreciate you sharing that with us.

935
00:45:33,120 --> 00:45:36,320
Speaker 1: We also appreciate you just being here on Flaky Biscuit.

936
00:45:36,480 --> 00:45:40,400
Speaker 1: This was an unreal, surreal, crazy moment to have you

937
00:45:40,440 --> 00:45:43,040
Speaker 1: here in chat. We have so much more to talk about,

938
00:45:43,080 --> 00:45:45,840
Speaker 1: it seems, whether it's about food or whether it's about

939
00:45:46,160 --> 00:45:50,759
Speaker 1: deep frying hushpuppies or changing. I thoroughly enjoy this conversation.

940
00:45:50,840 --> 00:45:52,680
Speaker 1: I bet our listeners will as well. And I want

941
00:45:52,680 --> 00:45:55,960
Speaker 1: to just thank you so deeply for being on Flaky Biscuit.

942
00:45:56,160 --> 00:45:57,200
Speaker 2: Thanks for having me.

943
00:46:01,520 --> 00:46:03,719
Speaker 1: Thanks for listening. Fam. If you want to try my

944
00:46:03,800 --> 00:46:06,600
Speaker 1: Saint Luisau pizza, you can find it on shandaland dot

945
00:46:06,640 --> 00:46:08,919
Speaker 1: com and fam I want to know how it goes.

946
00:46:08,960 --> 00:46:12,200
Speaker 1: Share with our community on Discord, tag me Arson Brian,

947
00:46:12,719 --> 00:46:16,600
Speaker 1: tag Miss Jennifisher. On Instagram tag Shondaland as well of course,

948
00:46:16,640 --> 00:46:20,080
Speaker 1: and post a photo. I'm be very curious. And a

949
00:46:20,080 --> 00:46:22,560
Speaker 1: little tip for you. If you can't find that proble cheese,

950
00:46:22,560 --> 00:46:26,560
Speaker 1: you can make it yourself by combining white cheddar, Swiss provolone,

951
00:46:26,640 --> 00:46:28,920
Speaker 1: and a little liquid smoke. Don't forget to check out

952
00:46:28,920 --> 00:46:31,480
Speaker 1: Mary's list at miris list dot org. You can find

953
00:46:31,520 --> 00:46:33,320
Speaker 1: my handle and all the links I mentioned in the

954
00:46:33,320 --> 00:46:36,520
Speaker 1: show notes for this episode. So if you like Flaky Biscuit,

955
00:46:36,680 --> 00:46:39,360
Speaker 1: you know what to do. Leave us a rating or review, share,

956
00:46:39,480 --> 00:46:44,800
Speaker 1: subscribe like all of that. Flaky Biscuit is executive produced

957
00:46:44,800 --> 00:46:49,440
Speaker 1: by Sandy Bailey alex Alja Lauren Homan, Tyler Klang, and

958
00:46:49,520 --> 00:46:53,440
Speaker 1: Gabrielle Collins. Our creative producer is Bridget Kenna, and our

959
00:46:53,600 --> 00:46:56,720
Speaker 1: editor and producer is Nicholas Harder. With music by Crucial.

960
00:46:56,960 --> 00:47:00,680
Speaker 1: Recipes from Flaky Biscuit can be found each week on Shot.

961
00:47:01,400 --> 00:47:05,080
Speaker 1: Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content.

962
00:47:06,719 --> 00:47:10,040
Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

963
00:47:10,040 --> 00:47:13,920
Speaker 1: with iHeartRadio. For more podcasts from Shondaland Audio, visit the

964
00:47:13,960 --> 00:47:17,799
Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your

965
00:47:17,800 --> 00:47:18,440
Speaker 1: favorite shows.