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Transcript

Navigating the Chaos of Dad Life · Stay Outta My Fridge

• 0:00
  Speaker 1: We did it. We're back. The voice you're hearing it's me.
• 0:04
  Speaker 1: It's Matt, it's Beard laws and joining me as always,
• 0:07
  Speaker 1: It's Brandon Jay McDermott, My dude.
• 0:11
  Speaker 2: What afternoon. I'm doing well, man, how are you.
• 0:14
  Speaker 1: Life's good, Life's good, Life's busy. Obviously you're you're not
• 0:18
  Speaker 1: seeing YOUU bean, You're not hearing U bean, because well,
• 0:20
  Speaker 1: dad life strikes again. I was super busy at the
• 0:24
  Speaker 1: normal time of the recording. Brandon, he's got a bunch
• 0:27
  Speaker 1: of stuff going on tonight. Uban's chasing kids all over
• 0:31
  Speaker 1: the place with wrestling. I think it was even though
• 0:33
  Speaker 1: I think we kidded that he's going to be going
• 0:35
  Speaker 1: around just giving people the stunner in the hallways, which
• 0:38
  Speaker 1: I hopefully he doesn't. But uh, this dad life, Holy cow, man,
• 0:43
  Speaker 1: it is unbelievable.
• 0:45
  Speaker 2: It's wild. Man. It's tough to uh kind of put
• 0:49
  Speaker 2: your mind around it. You know.
• 0:51
  Speaker 3: We're just here at home, hoping and praying that the kid,
• 0:53
  Speaker 3: the youngest sleeps longer than four hours.
• 0:55
  Speaker 2: But even then.
• 0:57
  Speaker 3: We're trying to potty train our middle one, our old
• 1:00
  Speaker 3: one is like no longer.
• 1:01
  Speaker 2: A toddler, and it's scary as hell.
• 1:05
  Speaker 3: So yeah, I mean, you overcome one chapter, you close
• 1:10
  Speaker 3: one chapter, and you realize, oh, it's the next page.
• 1:12
  Speaker 2: This is a whole new thing.
• 1:14
  Speaker 1: Mmmmmm hmm. It is funny. As soon as you get
• 1:18
  Speaker 1: comfortable into a routine, they get just old enough to
• 1:21
  Speaker 1: switch it up and get back in there. And especially
• 1:24
  Speaker 1: with the first time around, you don't really know what
• 1:26
  Speaker 1: you're doing, so you're trying to adjust it. And then
• 1:27
  Speaker 1: the second one is going to throw some curveballs, and
• 1:29
  Speaker 1: the third one is going to make you say, why
• 1:30
  Speaker 1: did we have you again? But it is a wonderful thing.
• 1:35
  Speaker 1: I actually had a conversation with a coworker today who
• 1:38
  Speaker 1: was a little bit older and has been in that
• 1:40
  Speaker 1: nest what is an empty nest syndrome for quite some time,
• 1:44
  Speaker 1: and it's telling them about basketball tournaments and he's like,
• 1:47
  Speaker 1: enjoy it. He goes, I used to love going to
• 1:49
  Speaker 1: all the games, being super busy, and now I just work. Yeah, like, yeah,
• 1:56
  Speaker 1: that sounds like not fun.
• 1:59
  Speaker 3: I don't know if I'm gonna mind. First of all,
• 2:01
  Speaker 3: I'm not going to be the parent that volunteers to coach.
• 2:03
  Speaker 3: I'm just just not gonna beat me. But I uh,
• 2:07
  Speaker 3: I don't think I'll have a problem with being the
• 2:09
  Speaker 3: dad that comes to the practices and the games. I
• 2:12
  Speaker 3: just want to make sure you're doing a sport you
• 2:15
  Speaker 3: enjoy doing. I don't want to pay And it's not
• 2:18
  Speaker 3: about I just paid one hundred and two dollars for
• 2:20
  Speaker 3: you not to enjoy this. It's more of a is
• 2:22
  Speaker 3: it something you actually want to do? Or you having
• 2:23
  Speaker 3: fun with your friends? Are you you know? I don't
• 2:26
  Speaker 3: need you to become an All American third baseman, you know,
• 2:28
  Speaker 3: but but have fun and enjoy waking up and going to.
• 2:32
  Speaker 2: Practice and such and such. So that's I'm kind of
• 2:35
  Speaker 2: looking forward to that.
• 2:36
  Speaker 1: Yeah, As a guy that does coach, there's nothing worse
• 2:39
  Speaker 1: than having athletes that just don't want to be there.
• 2:43
  Speaker 1: And it's hard to motivate somebody, whether it's in practice,
• 2:45
  Speaker 1: whether it's in life, whether it's a coworker, if you
• 2:47
  Speaker 1: really don't want them do what you're doing. You're not
• 2:50
  Speaker 1: getting one hundred percent, you're not getting ninety percent. You're
• 2:52
  Speaker 1: lucky to get what ten percent, sometimes twenty five percent
• 2:55
  Speaker 1: out of something. And it's it's not a good thing.
• 2:58
  Speaker 1: And it's tough though, especially in kids with sports, because
• 3:02
  Speaker 1: even youth sports you know, you get them out there
• 3:04
  Speaker 1: see if you like it, just get some exercise, and
• 3:06
  Speaker 1: there's a lot more to sports. You might not, like
• 3:08
  Speaker 1: you said, be the all American third basement, but you
• 3:11
  Speaker 1: learn a lot of stuff, time management, how to take orders,
• 3:14
  Speaker 1: all that stuff, and all the kids that just take
• 3:16
  Speaker 1: the easy way out. I do feel bad because once
• 3:19
  Speaker 1: adversity starts to strike you as a little bit older,
• 3:22
  Speaker 1: you can only get so many jobs, especially if you're
• 3:24
  Speaker 1: in a small town. Once you get the reputation of
• 3:26
  Speaker 1: I don't want to work hard, I want more money,
• 3:28
  Speaker 1: I don't want to do nothing. I quit. That sucks.
• 3:33
  Speaker 1: I've seen a couple of people that have gone through
• 3:37
  Speaker 1: a couple of times and said bigger businesses and alone
• 3:41
  Speaker 1: take it back so many times.
• 3:43
  Speaker 3: Yep, nobody wants to deal with that. And you know this,
• 3:46
  Speaker 3: I mean, once you get a reputation, it don't go anywhere.
• 3:49
  Speaker 3: I mean, we had a guy here who ran for
• 3:53
  Speaker 3: mayor in town, who won, who had somewhat of a
• 3:56
  Speaker 3: weird not weird in a in a naughty sense, weird
• 4:01
  Speaker 3: in a just you know, some mistakes he made as
• 4:05
  Speaker 3: a young younger man and in business and otherwise and
• 4:08
  Speaker 3: in life and that carried around with him, and he
• 4:11
  Speaker 3: did get voted in, and he's doing a fantastic job.
• 4:13
  Speaker 3: Great guy, you know, good to know him and stuff.
• 4:16
  Speaker 3: But those kinds of reputations, I mean, they stick around,
• 4:18
  Speaker 3: and it's something you have to fight for years and years,
• 4:20
  Speaker 3: even after you're an adult and fifty and sixty years old.
• 4:22
  Speaker 1: So it's a terrible thing. Plus it's it's just awkward
• 4:26
  Speaker 1: being a kid. I'm so glad I don't have to
• 4:28
  Speaker 1: do that again. Instead, just try to make just try
• 4:32
  Speaker 1: to make kids make good decisions. And yeah, we we
• 4:37
  Speaker 1: did some traveling, did some basketball three hours away one way.
• 4:41
  Speaker 1: Good little tournament. Got to stay at a little hotel
• 4:45
  Speaker 1: that had an arcade. It had a like a little
• 4:48
  Speaker 1: bit of a water park for little kids, a couple
• 4:51
  Speaker 1: of water slides, but our kids are a little bit
• 4:53
  Speaker 1: older now or they were just not feeling the water
• 4:55
  Speaker 1: park arcade. Pretty good time, but I was kind of
• 4:58
  Speaker 1: annoyed because this hotel and it's all right in the
• 5:00
  Speaker 1: same place, which is great for parents. They also got
• 5:02
  Speaker 1: like a Perkins in there. They got a little they
• 5:04
  Speaker 1: call it a brewery, but they don't brew beer anymore.
• 5:06
  Speaker 1: I don't know why they changed the name, probably for
• 5:09
  Speaker 1: the cost of rebranding, so there's a lot for our area,
• 5:12
  Speaker 1: you know. And then of course Burley sends me a
• 5:14
  Speaker 1: thing where he's taking his family to this this hotel
• 5:17
  Speaker 1: that's like a resort that has a lazy river that's
• 5:20
  Speaker 1: the shape of the state of Texas and all this
• 5:24
  Speaker 1: fancy stuff. It's open, it's heated. I'm like, yeah, just
• 5:27
  Speaker 1: when I thought we were doing some cool things. But
• 5:29
  Speaker 1: I'll tell you what. My room it's stunk. There was
• 5:33
  Speaker 1: ants in the bathroom, the toilet seat was having issues.
• 5:37
  Speaker 1: I didn't even complain. I was just like, hey, any chance,
• 5:39
  Speaker 1: just kind of, you know, giving you a heads up.
• 5:41
  Speaker 1: And then they were just kind of like jerks back
• 5:42
  Speaker 1: to me. They overcharged me. And I'm starting to realize,
• 5:46
  Speaker 1: like a lot of these people at this hotel they've
• 5:48
  Speaker 1: gotten quite miserable in their last couple of years over
• 5:52
  Speaker 1: the time being there. And I don't know if it's
• 5:53
  Speaker 1: just they don't feel like working or what, but I'm
• 5:56
  Speaker 1: talking to some people there and I'm like, listen, I
• 5:57
  Speaker 1: am not trying to get anybody in trouble. But at
• 5:59
  Speaker 1: the same point, I mean, I feel like you would
• 6:01
  Speaker 1: be the same way anybody listening. You spent some good
• 6:03
  Speaker 1: money to, you know, take your family here, use it
• 6:05
  Speaker 1: as a vacation or whatever, and stay there and the
• 6:07
  Speaker 1: room just sucks and nobody wants to do anything like
• 6:10
  Speaker 1: that's frustrating as hell.
• 6:12
  Speaker 3: Yeah, it's it's tough. I mean, especially because you're like,
• 6:15
  Speaker 3: you're trying to do the dad thing. You're trying to
• 6:17
  Speaker 3: create memories, you're trying to have the family stuff. And
• 6:21
  Speaker 3: then I'm like, I mean I even get sometimes I
• 6:23
  Speaker 3: get frustrated where I'm like, I got you, taco Bell.
• 6:26
  Speaker 3: We're eating taco bell for dinner. Like when I was
• 6:28
  Speaker 3: a kid, we didn't. We didn't eat taco bell for dinner.
• 6:31
  Speaker 3: As often as you're eating taco bell for dinner, you
• 6:32
  Speaker 3: should be excited to eat taco bell for dinner.
• 6:35
  Speaker 2: Yeah, and I can't.
• 6:36
  Speaker 3: That's the thing is, you can't push your own memories
• 6:39
  Speaker 3: and experiences on these kids and have them understand it.
• 6:42
  Speaker 3: They don't understand that, but they have to experience it themselves, right,
• 6:45
  Speaker 3: Like you can only truly understand how shitty a Monday
• 6:48
  Speaker 3: is as an adult waking up and going to work
• 6:51
  Speaker 3: to a job you hate until you are an adult
• 6:54
  Speaker 3: waking up on a Monday going to a job you need.
• 6:57
  Speaker 2: I can't.
• 6:57
  Speaker 3: I can't explain to you how great it is to
• 7:00
  Speaker 3: have a woman fully just more. But you know, once
• 7:04
  Speaker 3: it happens, like it's an amazing feeling, it's probably not
• 7:08
  Speaker 3: as good of an explanation as the other one.
• 7:09
  Speaker 2: I should have shut the mouth.
• 7:11
  Speaker 3: Well, honestly, like you know, how how do you do
• 7:14
  Speaker 3: how do you explain to a kid that what they're
• 7:17
  Speaker 3: getting is amazing? And not a lot of kids get
• 7:20
  Speaker 3: that kind of happy meal on a Friday Saturday. You're
• 7:23
  Speaker 3: getting taco bell. We're eating hot dogs and mac and
• 7:25
  Speaker 3: cheese on Sunday. And yes, don't judge me by how
• 7:28
  Speaker 3: I feed my children.
• 7:31
  Speaker 2: Easy to judge.
• 7:32
  Speaker 1: I told the kids on the way home, I'm like, listen,
• 7:33
  Speaker 1: we've eaten out more in this weekend than we have
• 7:36
  Speaker 1: in a month, So don't continually expect it. And when
• 7:39
  Speaker 1: you're on the road a little bit and you're doing
• 7:40
  Speaker 1: the vacations, sometimes it's just nice to get home and
• 7:43
  Speaker 1: have a decent meal, like you know what I mean.
• 7:46
  Speaker 1: Like I said, so, the two of the three kids
• 7:49
  Speaker 1: didn't get to play. They just kind of had to
• 7:51
  Speaker 1: hang out. Definitely not as fun so we kind of
• 7:54
  Speaker 1: made it a thing like, all right, whatever you want
• 7:56
  Speaker 1: to eat, you know what I mean. So where I love,
• 7:58
  Speaker 1: you don't get a lot of options. So what are
• 7:59
  Speaker 1: they see? They see a Panera bread and they were stoked.
• 8:04
  Speaker 1: Me not like a huge Panera bread. I mean it's
• 8:07
  Speaker 1: mostly bread, mac and cheese and some stuff that I
• 8:09
  Speaker 1: get myself, a little chocolate cross all damn right, I did. Well,
• 8:13
  Speaker 1: you know, they were super stoked. I want a pizza
• 8:15
  Speaker 1: the whole time. So not only I feel like I
• 8:17
  Speaker 1: pulled the Uban, Not only did we get some Panera,
• 8:19
  Speaker 1: we got some pizza. I hit up my cousin who
• 8:21
  Speaker 1: lives in this place. I'm like, what's the best pizza
• 8:23
  Speaker 1: in town? He tells me big sales, not sales sALS.
• 8:28
  Speaker 1: I guess I say that funny, And I'm like, you
• 8:30
  Speaker 1: get to go into an Italian place with a guy
• 8:31
  Speaker 1: named big Sale. I'm hitting it up. And it was faineantastic.
• 8:37
  Speaker 1: I mean it was good to the point where I
• 8:39
  Speaker 1: was the only one that ate it. And it was
• 8:40
  Speaker 1: a medium pie. So there was some big old slices
• 8:43
  Speaker 1: fourteen inch pizza. I don't know how many slices from there.
• 8:45
  Speaker 1: I had two and some chicken wings. Then I just
• 8:48
  Speaker 1: left it on the counter, brought at home or it
• 8:51
  Speaker 1: was in the back of the truck for the whole tournament.
• 8:52
  Speaker 1: Was twenty degrees. That's like a natural fridge. Still had
• 8:55
  Speaker 1: it for lunch two days later.
• 8:59
  Speaker 2: So amazing, first of all.
• 9:01
  Speaker 3: And I got to echo what you say when you
• 9:02
  Speaker 3: go to a place where it's like big, big sALS
• 9:05
  Speaker 3: and they've got like it's a little grungy, little little
• 9:08
  Speaker 3: run down They got the old school red plastic baskets
• 9:11
  Speaker 3: with the red and white checkered waxy paper, you know
• 9:15
  Speaker 3: I'm talking about.
• 9:16
  Speaker 1: Yeah, I didn't want to go in it, though thankfully
• 9:18
  Speaker 1: I had it delivered. But but yeah, I have a
• 9:21
  Speaker 1: I have a scene like you just painted in my
• 9:24
  Speaker 1: in my picture in my brain.
• 9:26
  Speaker 2: That's good stuff. That's good stuff.
• 9:28
  Speaker 3: But I don't even remember the point I was going
• 9:30
  Speaker 3: to make after that, just to say that Italian food's good.
• 9:32
  Speaker 3: There was this place in Lincoln we used to eat.
• 9:34
  Speaker 3: I don't know if it was Big sALS. It was
• 9:36
  Speaker 3: something like it was just greasy pizza, greasy wings, real
• 9:40
  Speaker 3: simple like garlic toast.
• 9:42
  Speaker 2: But oh it's just just delicious.
• 9:44
  Speaker 1: I went with a pepperoni and it wasn't overly greasy.
• 9:47
  Speaker 1: It was just like it was spot on and what
• 9:49
  Speaker 1: I like to had like a little bit of a
• 9:50
  Speaker 1: sweeter sauce to it. It wasn't just like, you know,
• 9:54
  Speaker 1: you take it out of you know, you know, a
• 9:57
  Speaker 1: can and just this was good. This was fan fantastic.
• 10:00
  Speaker 1: So shout out to the cuz put a hookup on
• 10:02
  Speaker 1: that was that was good. And it was actually so
• 10:04
  Speaker 1: good that people in the lobby because we just we
• 10:07
  Speaker 1: had a couple of people there were just hanging out.
• 10:09
  Speaker 1: A couple of people in the lobby were like, where'd
• 10:11
  Speaker 1: you get that? That smells amazing. I smelted it around
• 10:14
  Speaker 1: the corner. I'm like, big zeal and next thing you know,
• 10:16
  Speaker 1: there was at least two more deliveries of it. So
• 10:20
  Speaker 1: I'm like, hey, oh, should have had a promo code
• 10:22
  Speaker 1: or something. Get a little kickback and some of me
• 10:25
  Speaker 1: some garlic knots or something.
• 10:28
  Speaker 2: Yeah, you can't. You can't beat that. That's always that's
• 10:30
  Speaker 2: always good stuff.
• 10:31
  Speaker 3: I I did a video last week, and I wasn't
• 10:35
  Speaker 3: trying to do a video from the station of supporting
• 10:38
  Speaker 3: local businesses and m I think one of the things
• 10:43
  Speaker 3: that we kind of that we're kind of putting into
• 10:45
  Speaker 3: perspective now with the cost of fast food is really
• 10:50
  Speaker 3: we've talked about this on the show, Meeting the cost
• 10:52
  Speaker 3: of sit down food, yeah, and then and then even
• 10:55
  Speaker 3: meeting the cost of spending at home food. You know,
• 10:58
  Speaker 3: to where I'm willing to spend the extra two to
• 11:01
  Speaker 3: five dollars on a dish if it's local, if I
• 11:05
  Speaker 3: know what's going towards, because that money is staying in
• 11:07
  Speaker 3: my local economy more right. Yeah, that money isn't going
• 11:10
  Speaker 3: to Pizza Hut corporate. It's not going to you know,
• 11:14
  Speaker 3: it's not going to Dollar General. I know we're not
• 11:17
  Speaker 3: talking to a restaurant. Double Journal's not.
• 11:19
  Speaker 2: A restlant, but you know what I'm saying, like were
• 11:20
  Speaker 2: it's going to conglomerate.
• 11:22
  Speaker 1: But when we're around here, I mean small towns, sometimes
• 11:25
  Speaker 1: you have to head up a DG dinner. You know,
• 11:27
  Speaker 1: you just go get yourself a Dejenno from DG with
• 11:30
  Speaker 1: you know, some some mazzarella sticks, and hey, that's your dinner.
• 11:34
  Speaker 1: But like I know, I definitely uh can here can
• 11:38
  Speaker 1: hear that one? Loud and loud and clear? And it's
• 11:40
  Speaker 1: kind of you were saying you were making a video
• 11:42
  Speaker 1: support in small business. And for me, I was like,
• 11:44
  Speaker 1: you know what, I am so glad that I am
• 11:47
  Speaker 1: not into like the food side of it. Not that
• 11:52
  Speaker 1: I'm not glad, but like for me, like my brain went, man,
• 11:56
  Speaker 1: how cool would it be to do a video like
• 11:57
  Speaker 1: this and then post it on there? One big sale
• 11:59
  Speaker 1: gets it. I'm up here like it's content. Like that's
• 12:02
  Speaker 1: where I think it's great. Not only are you really
• 12:04
  Speaker 1: good at your niche, but your niche is so large.
• 12:07
  Speaker 1: I mean from the memes you put out to you know,
• 12:09
  Speaker 1: you could go out to eat and you know, have
• 12:11
  Speaker 1: a video. But I'm like, my brain is I don't
• 12:14
  Speaker 1: have to, Like I don't have to. I'm kind of glad.
• 12:17
  Speaker 1: But then the other point, like it kind of be fun.
• 12:20
  Speaker 1: But I was just like and then I was like,
• 12:21
  Speaker 1: you know what, I'm in a very small town like
• 12:23
  Speaker 1: all I want. I was like, I'm not a travel guy,
• 12:26
  Speaker 1: but I'm in this town. Like how my brain was like,
• 12:28
  Speaker 1: man if I did this and did this shot and
• 12:30
  Speaker 1: did this shot, like I could do a cool video
• 12:32
  Speaker 1: while I'm just walking cause we had like four hours
• 12:35
  Speaker 1: to kill in between our games. So I'm just like
• 12:37
  Speaker 1: I'm gonna go for a walk. So I'm just walking
• 12:39
  Speaker 1: around this town. It's a little movie theater. There's this
• 12:42
  Speaker 1: like you know, historical building. There's this old, like creepy
• 12:47
  Speaker 1: haunted house. There's you know, this church. Like there's all
• 12:50
  Speaker 1: just this history and all of this stuff that could
• 12:52
  Speaker 1: tie into why we're even at this tournament, the cherry
• 12:55
  Speaker 1: that goes behind it. And I'm like, I really want
• 12:56
  Speaker 1: to do a video, and I just want to say.
• 12:58
  Speaker 1: I'm like, I'm addicted to making content, you know. I mean,
• 13:02
  Speaker 1: it's just sometimes it's hard to turn that brain off.
• 13:04
  Speaker 1: But I'm like, with my weird niche of beards and stuff,
• 13:09
  Speaker 1: I'm like, man, I could put all this effort in
• 13:10
  Speaker 1: and it's just not there. And I don't get enough
• 13:12
  Speaker 1: to travel. But I'm like, that would be so fun
• 13:15
  Speaker 1: to be able to travel and just do some cool videos.
• 13:17
  Speaker 2: I mean, that's the goal. And I apologize. I've got
• 13:20
  Speaker 2: a kid crying in the background.
• 13:21
  Speaker 1: Listen, you got three of them. It's okay, we're Dad's.
• 13:24
  Speaker 1: If you don't hear a kid crying every once in
• 13:25
  Speaker 1: a while, then are the kids even at home?
• 13:28
  Speaker 3: I know, right, So, but that's the deal is that's
• 13:33
  Speaker 3: really the goal to be able to go to these
• 13:36
  Speaker 3: places and stay at bed and breakfasts or stay at hotels.
• 13:39
  Speaker 3: And I mean I've had businesses from around the country
• 13:41
  Speaker 3: reach out, small businesses, not big ones you know that
• 13:43
  Speaker 3: are like, you know, a hotel and bed and breakfast
• 13:48
  Speaker 3: at on Bourbon Street and New Orleans who are like, oh,
• 13:53
  Speaker 3: we've been here for one hundred and fifty years, come down,
• 13:55
  Speaker 3: we'd love to have you. I'm never going to make
• 13:57
  Speaker 3: it to New Orleans, you know, like unless there was
• 13:59
  Speaker 3: a friend or something that down there. And I made
• 14:00
  Speaker 3: it a point to I'm not gonna go someplace for
• 14:03
  Speaker 3: just one single video, you know, unless I'm getting paid
• 14:05
  Speaker 3: to do it.
• 14:05
  Speaker 1: But I was gonna say that unless they pay a
• 14:09
  Speaker 1: pretty penny.
• 14:10
  Speaker 3: Right right, But to do that around town would be amazing,
• 14:13
  Speaker 3: right Yeah.
• 14:14
  Speaker 1: And it kind of stinks because like my town where
• 14:17
  Speaker 1: it is, there isn't a ton of businesses. You know,
• 14:19
  Speaker 1: there's a couple that I do enjoy and try to
• 14:22
  Speaker 1: support the best I can. But it'd be like, all right,
• 14:24
  Speaker 1: I'm gonna do these small ones, and it's like okay,
• 14:27
  Speaker 1: But you know, at the same point, like my brain
• 14:29
  Speaker 1: has really gone long form where I'm addicted to the podcast,
• 14:33
  Speaker 1: and my brain instantly went, how can I record an episode?
• 14:36
  Speaker 1: Can I talk to some people? Is it going to
• 14:38
  Speaker 1: be engaging this and that? Where you know, the short
• 14:41
  Speaker 1: form you know, there's a lot of people doing that
• 14:43
  Speaker 1: with the travel and stuff. And I'm like, man, I
• 14:45
  Speaker 1: got too much going on. I don't really need to
• 14:47
  Speaker 1: start a whole another thing. And I think it would
• 14:49
  Speaker 1: be kind of confusing just to be like, oh, it's
• 14:51
  Speaker 1: this weird dad just doing a random video of this
• 14:53
  Speaker 1: town that he's in.
• 14:55
  Speaker 3: But I mean, honestly, and you know, nowadays, it's to
• 15:00
  Speaker 3: think that, you know, to try to start from scratch
• 15:02
  Speaker 3: right when it.
• 15:04
  Speaker 2: Comes to you built a brand and it's taken you
• 15:06
  Speaker 2: years and years to get to where you're at.
• 15:08
  Speaker 3: But you know, to have a you know, Beardy tries,
• 15:12
  Speaker 3: you know, upstate New York foods or small town you know,
• 15:15
  Speaker 3: taverns or whatever the case may be. I think that'd
• 15:18
  Speaker 3: be fun, you know, Yeah, maybe a new YouTube channel
• 15:20
  Speaker 3: for you.
• 15:21
  Speaker 1: Yeah, it'd be it. Like I said, it's something that's
• 15:23
  Speaker 1: always there. But then it's like, you know, when you're
• 15:25
  Speaker 1: already putting out a podcast episode or a longer form
• 15:29
  Speaker 1: video seven days a week, I'm like something's got to go.
• 15:32
  Speaker 1: If you add one, you got to subtract one. I
• 15:34
  Speaker 1: feel like at some point, you know, and then it's like,
• 15:37
  Speaker 1: like you said, you know, maybe it's a whole new YouTube.
• 15:38
  Speaker 1: Maybe it just as a new playlist, and it's like
• 15:40
  Speaker 1: there's so much to think about, and I'm like, I
• 15:42
  Speaker 1: don't really want to think about it, but my brain said, man,
• 15:46
  Speaker 1: it would have been fun. But I don't travel enough,
• 15:48
  Speaker 1: and I think it would be cool to travel more.
• 15:51
  Speaker 1: So maybe I'll just start recording some stuff and then
• 15:53
  Speaker 1: post some stuff to God, I don't know. I don't know.
• 15:56
  Speaker 1: I did start the one with the street signs story time.
• 15:59
  Speaker 1: That is a lot of fun. So it's like I'm traveling,
• 16:01
  Speaker 1: but I'm not really traveling, you know what I mean,
• 16:04
  Speaker 1: which is it is cool and I throw out some
• 16:06
  Speaker 1: local businesses to each of the towns there, just just
• 16:09
  Speaker 1: to show them some love. And that's a lot of fun.
• 16:11
  Speaker 3: I mean, that's what it's all about. I mean, when
• 16:14
  Speaker 3: I went to a restaurant here in town that one
• 16:16
  Speaker 3: of the few restaurants I actually hadn't been to that
• 16:19
  Speaker 3: I had heard about, and I stopped in and had lunch,
• 16:21
  Speaker 3: and a guy came over to me, and he was like,
• 16:22
  Speaker 3: are you the guy from Facebook? And it's not even
• 16:25
  Speaker 3: like he's seen me from like my main pages or anything.
• 16:27
  Speaker 3: He's just seen what I'm doing with the radio station.
• 16:29
  Speaker 3: And so like he sees me stopping by some of
• 16:31
  Speaker 3: these some of these restaurants and trying some of these foods,
• 16:33
  Speaker 3: and I'm like, yeah, He's like, I was wondering when
• 16:34
  Speaker 3: you were gonna stop in here, here's my menu. Why
• 16:36
  Speaker 3: don't you try this next time you come in?
• 16:38
  Speaker 2: Let me know?
• 16:38
  Speaker 3: And I want to make this for you and this
• 16:39
  Speaker 3: and this. Dudes got a smoked brisket mac and cheese wrap. Oh,
• 16:45
  Speaker 3: dudes got a burger with peanut butter and fried egg
• 16:48
  Speaker 3: on it. And I mean like, I mean, he's he's
• 16:51
  Speaker 3: talking and going through like list by list and and
• 16:53
  Speaker 3: and menu item by menu item of of things that
• 16:57
  Speaker 3: he's created on his own, and like a mad science
• 17:00
  Speaker 3: just crafted it. The peanut butter has to can only
• 17:03
  Speaker 3: go on at a certain at a certain temperature, so
• 17:07
  Speaker 3: it doesn't melt and become greasy and gross and just messy,
• 17:10
  Speaker 3: you know. But if it's cold and it's on there,
• 17:12
  Speaker 3: that cold peanut butter, it works somehow, right, So I
• 17:15
  Speaker 3: mean like that kind of stuff.
• 17:16
  Speaker 2: That's what I live for. Man.
• 17:17
  Speaker 3: I live for these guys feeling like, listen, a business
• 17:21
  Speaker 3: owner who's taken out a million plus in debt to
• 17:24
  Speaker 3: try to make this business work, to try to put
• 17:28
  Speaker 3: a smile on their face when they're working eighty hundred
• 17:31
  Speaker 3: hours a week. You know, like I can make this
• 17:33
  Speaker 3: dude who's stressed out out of his mind be happy
• 17:36
  Speaker 3: about what he's doing, Like, let me do it, let's
• 17:38
  Speaker 3: do it, let's ask so fun.
• 17:39
  Speaker 1: Yeah, not only make him happy, but might actually make
• 17:41
  Speaker 1: him some monies, which should be nice. That's the thing
• 17:45
  Speaker 1: too that I kind of wish I focused on a
• 17:48
  Speaker 1: little bit more early, was more local and try to
• 17:50
  Speaker 1: do that. But like I said, it's when you're in
• 17:52
  Speaker 1: a smaller niche anyways, it's a little bit harder to
• 17:56
  Speaker 1: really hone it in locally. But going back to what
• 17:59
  Speaker 1: you were saying with the creations, like that's what I do.
• 18:01
  Speaker 1: When I go to a restaurant. I love to explore,
• 18:04
  Speaker 1: Like you can go to the same place over and over.
• 18:06
  Speaker 1: I sometimes you have to here because there's only so
• 18:08
  Speaker 1: many options. But I'm traveling and I go somewhere, I
• 18:10
  Speaker 1: always look for something on there that's so different, so unique,
• 18:13
  Speaker 1: and something that I just can't get anywhere. Like we
• 18:16
  Speaker 1: ate at the hotel the one night and they had
• 18:19
  Speaker 1: like mac and cheese melt, which was a little bit
• 18:21
  Speaker 1: different obviously mac and cheese with some cheese and a
• 18:24
  Speaker 1: melt instead. And they had a real small limited menu,
• 18:26
  Speaker 1: which you know some people do when they don't have
• 18:28
  Speaker 1: a lot of staff. You just have I think they
• 18:29
  Speaker 1: had like three sandwiches, three like bowls, like you know,
• 18:33
  Speaker 1: like a mac and cheese bowl, a steak bowl, you know,
• 18:36
  Speaker 1: stuff like that, and just a couple of appetizers and stuff.
• 18:38
  Speaker 1: So everything else was like kind of like you know,
• 18:40
  Speaker 1: a rubin, you know, some this, some this, and you know,
• 18:43
  Speaker 1: I was like, I'll try something a little bit different,
• 18:45
  Speaker 1: you know. But that when you're able to have a
• 18:47
  Speaker 1: big food brain and have a little bit of science
• 18:50
  Speaker 1: behind it to create some stuff that nobody else is doing,
• 18:52
  Speaker 1: that's hard. That's got to be hard to do these days,
• 18:54
  Speaker 1: especially with all the social media's and you know, you
• 18:57
  Speaker 1: know the at home cooks that are creating stuff.
• 19:01
  Speaker 3: Yeah, no, I mean, and that we get into this
• 19:04
  Speaker 3: because we love people. We love what we do, whether
• 19:07
  Speaker 3: it's beard products, or food or just having a community
• 19:11
  Speaker 3: that we don't have anywhere else, you know, I think
• 19:13
  Speaker 3: I think that's part of what we do too. But
• 19:14
  Speaker 3: to make people smile and to know you're doing something
• 19:17
  Speaker 3: that makes a difference, even.
• 19:18
  Speaker 2: If it's just a little difference. I mean, that's that's
• 19:20
  Speaker 2: what it's all about.
• 19:21
  Speaker 1: It is man. Like I said, I it's like, man,
• 19:24
  Speaker 1: part of me always wishes, why are you so addicted
• 19:27
  Speaker 1: to podcasting? You could be making you know, you know,
• 19:30
  Speaker 1: some other forms of content, and it's just like, I
• 19:31
  Speaker 1: don't know, I love chatting with the boys. I love
• 19:33
  Speaker 1: doing this and this it's a good thing, especially with
• 19:36
  Speaker 1: everything that's going on, and you know, as a content creator,
• 19:41
  Speaker 1: hopefully you're not really thankfully you're not having to lean
• 19:44
  Speaker 1: into the you know, anything with eggs in it, because holy.
• 19:48
  Speaker 3: Cow, I've had local restaurants here in town who've like
• 19:53
  Speaker 3: posted things on their Facebook of saying, hey, we run
• 19:56
  Speaker 3: a diner, and the cost of every item with an
• 19:59
  Speaker 3: egg on it, it's going to be plus.
• 20:01
  Speaker 2: Fifty cents now.
• 20:02
  Speaker 3: Like But I I know people don't want to hear
• 20:06
  Speaker 3: that or see that, but I do.
• 20:07
  Speaker 2: I want to see that.
• 20:08
  Speaker 3: I would rather And we're going to get the woods here.
• 20:10
  Speaker 3: But I would rather the company, the business come through
• 20:13
  Speaker 3: and say here's what we're charging. The price you see
• 20:16
  Speaker 3: on the board is what is what you're being charged,
• 20:19
  Speaker 3: versus Hey, we're paying our workers two dollars and why
• 20:22
  Speaker 3: don't you pay them thirty percent of you whatever you
• 20:25
  Speaker 3: paid to give to them as a tip, Like, yeah,
• 20:28
  Speaker 3: out of here, pay your workers up your prices, let
• 20:32
  Speaker 3: me know what it costs, and I'll do it. But yeah,
• 20:34
  Speaker 3: when you talk about the cost of eggs.
• 20:35
  Speaker 2: It's it's nuts.
• 20:36
  Speaker 1: It's crazy because we we had time to kill When
• 20:40
  Speaker 1: we stopped in at this little coffee shop, which was
• 20:42
  Speaker 1: kind of cool, like it's it's the place where we are.
• 20:45
  Speaker 1: It gave like a whole different vibe, you know, a
• 20:47
  Speaker 1: wooden panel, like come on in and it may be
• 20:49
  Speaker 1: normal where you are, but where I am it's not.
• 20:51
  Speaker 1: There's one coffee shop and then you know by a
• 20:54
  Speaker 1: local business, which which is pretty sweet. But then you
• 20:57
  Speaker 1: got you know, your your Tim Hortons, which isn't near you,
• 20:59
  Speaker 1: and then don't Con Donuts and you know the the
• 21:02
  Speaker 1: national brands and in this place, very very small town,
• 21:06
  Speaker 1: and they had like breakfast sandwiches, they had you know,
• 21:08
  Speaker 1: avocado on toast, and the whole vibe was just you know,
• 21:11
  Speaker 1: come on, sit down and have a cup of coffee.
• 21:13
  Speaker 1: They got all these cool concoctions, like a Lucky Charm
• 21:15
  Speaker 1: hot chocolate, white hot chocolate that the kids got, and
• 21:18
  Speaker 1: I was like, holy cow, this is I've never had
• 21:20
  Speaker 1: white hot chocolate. It was fantastic. And they had like
• 21:23
  Speaker 1: marshmallows and it tasted like you were drinking Lucky Charms,
• 21:26
  Speaker 1: and I'm like, that is brilliant. They had just all
• 21:28
  Speaker 1: these flavors that I've never seen before, and they have
• 21:30
  Speaker 1: books in there, and the oldest she was like I
• 21:34
  Speaker 1: just had. She's like, I just had my dream lunch.
• 21:36
  Speaker 1: Avocado toast is like her go to and they thing, oh,
• 21:40
  Speaker 1: that's like her. If she can go to a restaurant
• 21:43
  Speaker 1: and they have a good avocado toast like she is
• 21:46
  Speaker 1: in heaven.
• 21:47
  Speaker 2: What do people charge for avocado toast?
• 21:49
  Speaker 1: I want to say? And it was like like a
• 21:50
  Speaker 1: homemade bread. So it was a bigger size piece. I
• 21:54
  Speaker 1: want to say. It was like three four five in
• 21:56
  Speaker 1: that three to five dollars range, and it was a big,
• 22:00
  Speaker 1: you know, avocado spread with some kind of every It
• 22:04
  Speaker 1: looked like in everything seasoning on top of it. She
• 22:06
  Speaker 1: said it was unbelievable, you know, And I'm like, okay.
• 22:09
  Speaker 1: And then they had this thing that I that I've
• 22:11
  Speaker 1: never seen before. I'm just getting into reading a little
• 22:14
  Speaker 1: bit more because I've heard that's really good for you.
• 22:16
  Speaker 1: And they had this thing. It was called blind blind
• 22:20
  Speaker 1: Date with a book and she goes, oh my god,
• 22:23
  Speaker 1: they have these, and I'm like, that's not really what
• 22:25
  Speaker 1: she said or what she sounds like, but that's how
• 22:27
  Speaker 1: I interpreted it. And they had this whole thing. I'm like,
• 22:29
  Speaker 1: what the hell is that. She goes, you've never seen these.
• 22:32
  Speaker 1: It's all over TikTok. You can get them in the
• 22:33
  Speaker 1: TikTok shop. They hit him on Amazon. I'm like, what
• 22:36
  Speaker 1: is it? Like, she's so excited, she's not explaining what
• 22:39
  Speaker 1: it is, kind of like I'm doing right now. More
• 22:40
  Speaker 1: or less, they they wrap a book. This one wasn't
• 22:44
  Speaker 1: like brown. It reminded me like when we were in school,
• 22:46
  Speaker 1: when you know, you had a book cover and you
• 22:48
  Speaker 1: were poor like us, and you use like a brown
• 22:50
  Speaker 1: paper bag or something like that. Time it was like that,
• 22:54
  Speaker 1: but like they put like a fancy bow on it,
• 22:57
  Speaker 1: and they put like a wax stamp on it and
• 23:00
  Speaker 1: all the stuff with a little bit of a description.
• 23:02
  Speaker 1: So more or less, it's a book that you don't
• 23:04
  Speaker 1: know what the book is and you buy it based
• 23:06
  Speaker 1: on like a couple of clues on there. You just
• 23:08
  Speaker 1: blindly are buying a book and that's your blind date.
• 23:11
  Speaker 1: So you have a date just to sit down, read
• 23:13
  Speaker 1: a book and relax. So she got her avocado toast
• 23:15
  Speaker 1: and a blind date book thing, and she's like, seriously,
• 23:18
  Speaker 1: this is the best day ever, Like you nerd enjoy it,
• 23:22
  Speaker 1: but like it was such a cool idea. And then
• 23:25
  Speaker 1: somebody else on the team, the family came in. They're
• 23:27
  Speaker 1: from Vermont, and they're like this is so cool, Like
• 23:30
  Speaker 1: we need to something like this in our small little town.
• 23:32
  Speaker 1: And I'm like, cool, do you think people would really
• 23:35
  Speaker 1: come in, because like it's a great idea, trust me,
• 23:37
  Speaker 1: Like it would be awesome. Do you think people that
• 23:40
  Speaker 1: are farmers, blue collar that are used to going to
• 23:43
  Speaker 1: like a gas station, getting like fill your own cup
• 23:45
  Speaker 1: for ninety nine cents and a breakfast sandwich that's mass
• 23:48
  Speaker 1: produced for like two ninety nine they're going to come down,
• 23:50
  Speaker 1: read a book, go into a coffee shop. You know, Wait,
• 23:54
  Speaker 1: five to ten minutes for a sandwich that's freshly made
• 23:56
  Speaker 1: with good organic ingredients, and pay like six or seven bucks,
• 24:00
  Speaker 1: and then have a fresh coffee, you know, espresso with
• 24:04
  Speaker 1: the frother and all the fancy stuff. No, they're not
• 24:07
  Speaker 1: gonna do that. They want a ninety nine cent. I
• 24:09
  Speaker 1: like my coffee black. That's the town I live in.
• 24:13
  Speaker 1: You know people like that.
• 24:14
  Speaker 2: Oh yeah, oh yeah, there's nothing wrong with that.
• 24:16
  Speaker 3: But what's funny is you brought up avocado toast, and
• 24:18
  Speaker 3: I asked about it because I've only ever I'm not
• 24:21
  Speaker 3: a fan of avocado. But first of all, two things. First,
• 24:24
  Speaker 3: I want to try it, the avocado toasted, it said.
• 24:29
  Speaker 3: I think on a good piece of bread that's toasted
• 24:31
  Speaker 3: with some avocado, maybe some cheese on it, so certain
• 24:34
  Speaker 3: type of cheese and then some everything bagel season that'd
• 24:37
  Speaker 3: be really good. Second, have you heard of the joke
• 24:40
  Speaker 3: about what fresh avocado tastes like?
• 24:42
  Speaker 2: Oh?
• 24:42
  Speaker 1: No, but I'd love to hear it.
• 24:44
  Speaker 3: So the joke is is, what can I say if
• 24:46
  Speaker 3: there were certain words I can't say clearly obviously, not
• 24:48
  Speaker 3: ones that are disparaging to certain groups. But I don't
• 24:52
  Speaker 3: say those words anyway. But there's a thing going around
• 24:57
  Speaker 3: that says fresh avocado tastes like clean pecker. Interesting, not
• 25:02
  Speaker 3: pecorino cheese either, pecker.
• 25:04
  Speaker 2: No.
• 25:06
  Speaker 3: So my joke video would be, you know, my wife's
• 25:10
  Speaker 3: making you know, avocado toast.
• 25:12
  Speaker 2: Hey, honey, you want some? Yeah, sure, I'll try some.
• 25:15
  Speaker 2: Oh this looks good. I'll try a sock. Oh my god,
• 25:18
  Speaker 2: this tastes like that and it cuts off it.
• 25:24
  Speaker 1: That's a good way for you know, dudes, you know
• 25:27
  Speaker 1: some some efvert you start breaking them in. Hey, this
• 25:30
  Speaker 1: is what it tastes like that. That's what it tastes like,
• 25:32
  Speaker 1: just like avocado toast. You like that? I got some
• 25:35
  Speaker 1: free avocado TOAs, Honey.
• 25:39
  Speaker 2: We don't need avocados for Mexico anymore. Well, you could
• 25:44
  Speaker 2: go down south for some avocado. God, this is just
• 25:48
  Speaker 2: a gold mine.
• 25:50
  Speaker 1: The comment section on that would be absolutely wild as well.
• 25:56
  Speaker 1: But speaking of toast and you know all that stuff, eggs,
• 26:00
  Speaker 1: I was reading an article that was on it Food
• 26:03
  Speaker 1: and wine dot com that border officials are seizing more
• 26:08
  Speaker 1: eggs than they ever have in their life. Apparently, agency
• 26:12
  Speaker 1: are reporting that there's a twenty nine percent rise in
• 26:15
  Speaker 1: attempts to bring eggs across the border, which is obviously
• 26:20
  Speaker 1: banned because you can't bring eggs, You can't bring chicken, meat, vegetables, fruit,
• 26:24
  Speaker 1: whether it's from US to Mexico or probably even Canada.
• 26:27
  Speaker 1: I mean, I've never really tried to bring it, which
• 26:29
  Speaker 1: is weird because you can bring stuff from the US
• 26:31
  Speaker 1: across the Canadian border as long as you come in,
• 26:35
  Speaker 1: declare it and pay the taxes on it. But yeah,
• 26:38
  Speaker 1: I mean, could you at I mean, they're saying that
• 26:40
  Speaker 1: more than ninety people attempted to bring eggs across the
• 26:43
  Speaker 1: border in Alpasso just in January Jesus, right, And then
• 26:53
  Speaker 1: you get.
• 26:53
  Speaker 2: That should be number two on the list, right under fentanyl.
• 26:59
  Speaker 1: Then you get people that are now trying to raise
• 27:02
  Speaker 1: their own chickens just to have like fresh eggs and
• 27:05
  Speaker 1: it's going to be so much cheaper. And then you
• 27:07
  Speaker 1: get guys like Uban that go out and they shouldn't
• 27:11
  Speaker 1: laugh when I say this, but it gets home. You know,
• 27:13
  Speaker 1: has his chickens. You have to get rid of the
• 27:15
  Speaker 1: poop and all that stuff, and if you're not wearing
• 27:17
  Speaker 1: the right stuff, you get the chicken poop can make
• 27:20
  Speaker 1: you very very sick. And had you Bean's legit, I
• 27:24
  Speaker 1: don't know if I should say that or not, but whatever,
• 27:26
  Speaker 1: he legit almost has lost an eye and he has
• 27:29
  Speaker 1: been hospitalized by what they think is something that can
• 27:33
  Speaker 1: be caused some kind of sickness that got into the
• 27:36
  Speaker 1: blood streams and stuff like that from chicken shit. Like
• 27:39
  Speaker 1: of all the things that everybody, including ourselves, no human
• 27:42
  Speaker 1: that could potentially get them, I was gonna say never,
• 27:44
  Speaker 1: everybody would never thought it would be the chicken ship.
• 27:46
  Speaker 3: I was gonna say, it's a hantavirus, you know, like
• 27:48
  Speaker 3: I know you get it from from mice rats too,
• 27:52
  Speaker 3: but it's side.
• 27:53
  Speaker 1: Then like a blood like histoplasmosis or something like that,
• 27:57
  Speaker 1: where it can it can get into you, and honestly,
• 28:00
  Speaker 1: if it goes uncared to we legit travel to all
• 28:02
  Speaker 1: of your organs and kill you.
• 28:04
  Speaker 2: Jesus.
• 28:05
  Speaker 3: So here in town, I live in a town with
• 28:08
  Speaker 3: about twenty five K. I've asked you before you said
• 28:10
  Speaker 3: yours is what two three K?
• 28:13
  Speaker 1: My town itself. I know there's like a city near me,
• 28:17
  Speaker 1: but they count like the prison population and stuff like that.
• 28:21
  Speaker 1: The town where I actually live is like four I
• 28:24
  Speaker 1: think the last census years and years ago was like
• 28:27
  Speaker 1: three to four.
• 28:27
  Speaker 3: Thousand Okay, So I live in a town about twenty
• 28:30
  Speaker 3: five k and they allow people to have I think
• 28:33
  Speaker 3: six chickens in there and their yards like.
• 28:35
  Speaker 2: In town wow. And I don't know what the number is.
• 28:38
  Speaker 2: Could be six, could be eight, something like that.
• 28:40
  Speaker 3: So like this all went down with the cost of eggs,
• 28:43
  Speaker 3: and I, being the smart man that I am.
• 28:48
  Speaker 2: Decided how can I turn this into contents for the station?
• 28:51
  Speaker 1: And we started dressing up like Rocky and sweatpants and
• 28:55
  Speaker 1: running through people's yards and trying to catch their chickens.
• 28:57
  Speaker 2: Oh my god, that's brilliant. That's actually brilliant. We have
• 29:01
  Speaker 2: a chicken nabber on the road. The man stole the
• 29:05
  Speaker 2: twenty three chickens a tap.
• 29:07
  Speaker 1: Uh dress up like dressed up like the hamburglar, but
• 29:09
  Speaker 1: be the chicken burglar, right.
• 29:12
  Speaker 2: So uh.
• 29:12
  Speaker 3: Anyway, we thought to ourselves, well, we could give away
• 29:16
  Speaker 3: live chickens on the air.
• 29:18
  Speaker 2: How cool would that be?
• 29:19
  Speaker 3: And then we thought to ourselves, well, we have to
• 29:21
  Speaker 3: keep live chickens in the station, and.
• 29:23
  Speaker 2: Probably don't want to do that.
• 29:24
  Speaker 3: That's but what we could do is we could approach
• 29:28
  Speaker 3: a grocery store shout out Russ's Market Hastings and say Hey, we.
• 29:35
  Speaker 2: Wanted potatoes.
• 29:36
  Speaker 1: Huh when you said Russ's, I heard Russet.
• 29:39
  Speaker 3: Oh they do. It's a it's a great grocery store.
• 29:42
  Speaker 3: They have a deli and everything. They actually do have
• 29:44
  Speaker 3: a really good mash potatoes and gravy. I we'll say this,
• 29:45
  Speaker 3: that's true. And the mac and cheese all delightful. Five
• 29:50
  Speaker 3: dollars sushi boxes on Wednesdays.
• 29:54
  Speaker 1: I can't do sushi.
• 29:55
  Speaker 3: It's it's yeah, I get it. I get it's But
• 29:59
  Speaker 3: we reached out to the moon, were like, hey, cost
• 30:01
  Speaker 3: of eggs is through the roof. What if we did
• 30:04
  Speaker 3: this program called QUAT called Crack the Quote, And so
• 30:11
  Speaker 3: we list two quotes. I run it through chat GPT
• 30:14
  Speaker 3: and I say, give me a quote from a famous
• 30:18
  Speaker 3: person in history, Winston Churchhill doesn't matter. And now give
• 30:22
  Speaker 3: me a quote in the voice of Winston Churchill that
• 30:24
  Speaker 3: is completely and absolutely made up. I want them indistinguishable.
• 30:28
  Speaker 3: I don't want people to know. So I don't want
• 30:30
  Speaker 3: it to be a well known quote, you know, like
• 30:32
  Speaker 3: December seventh, nineteen forty one. Like everybody knows what that is, right, yep,
• 30:35
  Speaker 3: it's right. So and if the person can guess it right,
• 30:39
  Speaker 3: they get a dozen eggs if they can guess which
• 30:41
  Speaker 3: one is fake. And if they come into the station
• 30:44
  Speaker 3: and they're following us on Facebook and they're following the
• 30:46
  Speaker 3: grocery store on Facebook, they get another dozen eggs, two
• 30:50
  Speaker 3: dozen eggs twenty twenty five dollars value just for playing along.
• 30:54
  Speaker 3: And this the grocery store loved it. The people are
• 30:56
  Speaker 3: loving it. It's a lot of fun. How can you
• 30:59
  Speaker 3: turn something into content? Right, Yes, that's what it's about. That.
• 31:03
  Speaker 1: It's a fun twist. And it's so much better than
• 31:05
  Speaker 1: actually giving chickens away so you don't have to go
• 31:08
  Speaker 1: out and you know, spend you know, a couple hundred
• 31:11
  Speaker 1: dollars on a chicken coop and then feed is probably
• 31:15
  Speaker 1: another fifty bucks a month and supplements and bedding and
• 31:19
  Speaker 1: potentially getting histoplasmosis. I'm not gonna lie to you, though,
• 31:23
  Speaker 1: I'm not gonna lie to you. A good fresh chicken
• 31:26
  Speaker 1: egg is so god damn delicious. And and what's even
• 31:30
  Speaker 1: more awesome, if you don't have a lot of room
• 31:32
  Speaker 1: in your fridge, you can keep fresh eggs right on
• 31:36
  Speaker 1: the counter for almost infinite amount of time, as long
• 31:38
  Speaker 1: as they're still, you know, not too hot or not
• 31:40
  Speaker 1: too cold or whatever and give them right on your
• 31:42
  Speaker 1: counter until you wash them, which I don't know if
• 31:45
  Speaker 1: a lot of people know that fresh eggs, you don't
• 31:47
  Speaker 1: put them in there. As soon as you wash them,
• 31:49
  Speaker 1: that's when you probably that's when you really need to
• 31:51
  Speaker 1: start refrigerating them or whatever. But I was I was
• 31:53
  Speaker 1: actually listening to a podcast today and I was going
• 31:55
  Speaker 1: to take their twist of this, and I wanted to
• 31:59
  Speaker 1: ask you these questions. Apparently these I think I'm trying
• 32:04
  Speaker 1: to think what I listened to. I think it was
• 32:05
  Speaker 1: two bears one gave with Cigar and Bert Kreischer. Okay,
• 32:09
  Speaker 1: whether you like them or not, but apparently Bert and
• 32:13
  Speaker 1: his wife for not arguing, but you know, having a
• 32:16
  Speaker 1: food style debate on should it be refrigerated or not
• 32:21
  Speaker 1: in what you prefer And the first one that they
• 32:24
  Speaker 1: argued or debated over was ketchup or cat's up, depending
• 32:28
  Speaker 1: how you should it go on the fridge or should
• 32:31
  Speaker 1: it go right in the pantry?
• 32:33
  Speaker 2: Right? Are you asking me what I think?
• 32:35
  Speaker 1: Yeah? Yeah, Well, so you.
• 32:38
  Speaker 2: Go to any restaurant and where do you find it?
• 32:40
  Speaker 2: You don't find it in refrigerator. They don't say, let
• 32:42
  Speaker 2: me go to the refrigerator and grab it for you.
• 32:44
  Speaker 3: There are fuck bottles on the tables that they fill
• 32:46
  Speaker 3: up every day after close or right before opening or whatever,
• 32:50
  Speaker 3: and it stays there. The reason why on every bottle
• 32:53
  Speaker 3: of mustard, and every bottle of ketchup, and every bottle
• 32:55
  Speaker 3: of everything other than mayonnaise based stuff which clearly goes
• 32:58
  Speaker 3: in the refrigerator, including uh, salad dressings.
• 33:02
  Speaker 2: The reason it says refrigerate is because when you leave
• 33:05
  Speaker 2: it out.
• 33:06
  Speaker 3: It doesn't go bad. It doesn't spoil. It changes the
• 33:10
  Speaker 3: the chemistry of it changes because of the temperature, and
• 33:12
  Speaker 3: so it changes the flavor. It may tempt to change
• 33:14
  Speaker 3: the the color, It may change the texture, it may
• 33:17
  Speaker 3: change you know, the complexities of the again, of the
• 33:19
  Speaker 3: depth of the flavor. But it's not gonna go bad necessarily. Now,
• 33:24
  Speaker 3: all those things I just listed, you should probably want
• 33:26
  Speaker 3: to fucking keep your shit in refrigerator, you know, like
• 33:28
  Speaker 3: I don't want I don't want orange mustard that tastes sweet,
• 33:32
  Speaker 3: you know, like I want some yellow mustard. So I
• 33:34
  Speaker 3: don't know in the short term, if it's going to
• 33:37
  Speaker 3: be gone in two months. I don't think there's any
• 33:39
  Speaker 3: problem with leaving the ketchup out. My wife leaves ketchup
• 33:41
  Speaker 3: and mustard out, so like.
• 33:44
  Speaker 1: Prefers it kind of like room temperature or just you
• 33:48
  Speaker 1: know what I mean.
• 33:49
  Speaker 3: You're you're you're a man who's in a relationship. Have
• 33:53
  Speaker 3: have you ever come home from work one day and like,
• 33:56
  Speaker 3: stuff's in a certain place because she's cleaned or moved
• 33:59
  Speaker 3: things around, and then you change it and then like
• 34:02
  Speaker 3: you get clubbed into the back of the head. Ahah
• 34:04
  Speaker 3: Toby with a pan. So yeah, you learn right that
• 34:10
  Speaker 3: this is what she wants.
• 34:12
  Speaker 2: It's not worth it. Just walk away, Just walk away.
• 34:15
  Speaker 1: Yeah. See like me, I want my ketchup and I
• 34:18
  Speaker 1: want it to be heinz ketchup. We have tried to
• 34:20
  Speaker 1: save some money, made a terrible mistake getting some non name.
• 34:24
  Speaker 1: There is a difference. I mean we've even gone as
• 34:26
  Speaker 1: far as looking up some recipes trying to make some ketchup.
• 34:30
  Speaker 1: Was it pretty good? Yeah? Was it as good as Hines?
• 34:33
  Speaker 1: In my opinion? No? And then you know what I mean,
• 34:35
  Speaker 1: But I personally I love cold ketchup and I just
• 34:39
  Speaker 1: I want it in the fridge. So our ketchup stays
• 34:41
  Speaker 1: in the fridge.
• 34:42
  Speaker 2: Yeah, cold Ketchup's good. I'll give you that. I'll give
• 34:46
  Speaker 2: you that. Do you ever one time I made my
• 34:48
  Speaker 2: own Are you a fan of barbecue sauce? Oh? Yeah,
• 34:51
  Speaker 2: made my own barbecue sauce.
• 34:53
  Speaker 3: And the only reason I say I suggested is because
• 34:56
  Speaker 3: it'll make you feel like a mad scientist.
• 34:58
  Speaker 2: First of all.
• 34:58
  Speaker 3: It does, but like you can't really go wrong with it,
• 35:01
  Speaker 3: Like I mean, honestly, you get to the point where
• 35:03
  Speaker 3: you're like, Okay, this isn't as pungent as I want
• 35:07
  Speaker 3: it to be.
• 35:07
  Speaker 2: You add a little more worster shyer sauce, you know,
• 35:10
  Speaker 2: if it's not as sweet yet, it's more brown sugar
• 35:13
  Speaker 2: or honey. You know.
• 35:15
  Speaker 3: If it's you know, not as spicy as you want,
• 35:17
  Speaker 3: then you add a little more kick of the cayenne
• 35:19
  Speaker 3: or whatever pepper you're using to spice it up with.
• 35:21
  Speaker 3: But it's it makes you feel like a mad scientist.
• 35:23
  Speaker 2: Ooh, I'm putting.
• 35:24
  Speaker 3: Mustard in barbecue sauce, you know. And then you have
• 35:27
  Speaker 3: your own batch that's like got your face on the side,
• 35:30
  Speaker 3: and you're like this this dad sauce.
• 35:31
  Speaker 2: Leave it alone, no touch it, you know.
• 35:33
  Speaker 1: Yeah, And like you said, not only is it fun
• 35:35
  Speaker 1: to like just make barbecue sauce, I think making like
• 35:38
  Speaker 1: wing sauce is some of the most fun back when
• 35:40
  Speaker 1: I could afford chicken wings. Everything with chicken. I guess
• 35:43
  Speaker 1: I'm just gonna cut chicken on of my diet. There's
• 35:44
  Speaker 1: gotta be something else that tastes like chicken. I mean
• 35:47
  Speaker 1: the old was the old saying, no, it tastes like chicken. Well,
• 35:50
  Speaker 1: god damn it, it doesn't cost like chicken.
• 35:53
  Speaker 2: Yeah, man, I don't know.
• 35:54
  Speaker 3: Uh, that is wild that the cost of course, because
• 35:58
  Speaker 3: of the you know, fluid shit that the.
• 36:01
  Speaker 2: That's going on. Who knows what's gonna happen.
• 36:04
  Speaker 3: I think chicken is one of, if not the number
• 36:08
  Speaker 3: one food in the world, number one protein consumed in
• 36:11
  Speaker 3: the world.
• 36:12
  Speaker 2: Let me ask chatchibt.
• 36:14
  Speaker 1: Yeah, I was gonna say I could. I could see that.
• 36:16
  Speaker 1: I mean, chicken is a pretty universal thing because you
• 36:18
  Speaker 1: can put it in so many different ways, whether it's
• 36:21
  Speaker 1: you know, shredded, chopped, put it in a can, put
• 36:24
  Speaker 1: it you know everybody's favorite, the breast. And yeah, I
• 36:28
  Speaker 1: mean there's so many ways. You can have it in tacos,
• 36:30
  Speaker 1: you can have it on the grill.
• 36:32
  Speaker 3: So chicken is number two, but because pork is number one,
• 36:36
  Speaker 3: because it's really popular in Asia, China, Europe, parts of
• 36:39
  Speaker 3: South America. Even though our Muslim friends don't eat pork,
• 36:43
  Speaker 3: our Jewish friends don't eat pork, there's other folks that
• 36:45
  Speaker 3: don't eat pork. Pork is still number one by far,
• 36:48
  Speaker 3: but chicken's number two. I find it interesting because of chicken,
• 36:51
  Speaker 3: you think it's there's not really many that I know
• 36:55
  Speaker 3: of cultures that don't eat chicken because of religious reasons
• 36:59
  Speaker 3: or because of for example, folks and that in India
• 37:02
  Speaker 3: don't eat beef because you know they you know, the
• 37:06
  Speaker 3: cattle and beef is held in a different I apologize
• 37:10
  Speaker 3: for myagrets. I don't remember what religion it is, but
• 37:12
  Speaker 3: I don't want to say, do.
• 37:12
  Speaker 1: A bunch out there. We got to be right on
• 37:14
  Speaker 1: some right.
• 37:16
  Speaker 2: What am I doing? I got chat chipet here, let
• 37:18
  Speaker 2: me just ask it.
• 37:19
  Speaker 1: And while you're doing that, I saw an image the
• 37:21
  Speaker 1: of the day of a chickens and it was like,
• 37:22
  Speaker 1: here's what the average like, what's the term for the
• 37:27
  Speaker 1: chicken that when they just free roam chicken or grass
• 37:29
  Speaker 1: fed chicken or star bought chicken whatever, how they looked
• 37:32
  Speaker 1: before and like of an actual bird, and they were
• 37:34
  Speaker 1: like super skinny. Then they got a little bit bigger
• 37:36
  Speaker 1: than it showed, like twenty twenty five, and it was like,
• 37:38
  Speaker 1: what I'm.
• 37:39
  Speaker 3: Like Hinduism, the Indian religion that warships and revers cows.
• 37:44
  Speaker 3: In Hindu culture, cows are considered sacred and symbolized non violence, motherhood,
• 37:49
  Speaker 3: and prosperity. Many Hindus avoid eating beef, and in some
• 37:52
  Speaker 3: religion regions rather in India, slaughtering cows is illegal. The
• 37:55
  Speaker 3: cow is associated with several deities, including Krishna, who is
• 37:58
  Speaker 3: often depicted as cow herd, and khamad Henu, which I
• 38:03
  Speaker 3: hopefully pronounce that correctly, the divine wish fulfilling cow in
• 38:06
  Speaker 3: Hindu mythology.
• 38:08
  Speaker 1: Hmm. I I heard something that pretty much like Americans
• 38:13
  Speaker 1: are one of the highest consumers of milk in how
• 38:16
  Speaker 1: it's not really good for us at all, and it's
• 38:20
  Speaker 1: starting to lead to a lot of problems. And then
• 38:22
  Speaker 1: in the next article I saw I was, you know,
• 38:25
  Speaker 1: not drinking milk, not left people are drinking milk. They're
• 38:27
  Speaker 1: drinking you know what I call nut juice, the almond
• 38:30
  Speaker 1: milk and all that other stuff, and it's actually leading
• 38:33
  Speaker 1: to other problems because they're not and it's like, do
• 38:35
  Speaker 1: we drink the goddamn milk or do we not?
• 38:37
  Speaker 2: Great?
• 38:38
  Speaker 3: I always laugh at that that whole like, you know,
• 38:41
  Speaker 3: the only mammals that drink milk are humans, and we
• 38:45
  Speaker 3: only do it in tel where too.
• 38:47
  Speaker 2: You're weird.
• 38:49
  Speaker 3: There are a lot of things that I've seen different
• 38:52
  Speaker 3: cultures and different peoples do, from.
• 38:55
  Speaker 2: Eating bugs to eating parts of animals that only got.
• 39:00
  Speaker 3: Would be okay with you eating, you know, But we
• 39:03
  Speaker 3: accept those things because they're different cultures. My American, Midwestern
• 39:08
  Speaker 3: German and god knows what elf, Irish and everything else
• 39:11
  Speaker 3: culture drinks milk with everything. Spaghetti for dinner, I'll have
• 39:15
  Speaker 3: a glass of milk. Hot dogs and chili dogs a
• 39:18
  Speaker 3: glass of milk.
• 39:19
  Speaker 2: Please, It's what we do.
• 39:21
  Speaker 1: Cookies milk. We're gonna double down on it.
• 39:24
  Speaker 2: Yeah, pizza milk.
• 39:26
  Speaker 1: That being said, I've heard people that say milk doesn't
• 39:29
  Speaker 1: need to be refrigerated. I'm gonna refrigerate the hell out
• 39:34
  Speaker 1: of the milk.
• 39:34
  Speaker 2: Yeah, I know about that.
• 39:37
  Speaker 1: Preiser's wife and I believe daughter. We're saying that. Yeah,
• 39:42
  Speaker 1: that they just leave the milk out.
• 39:43
  Speaker 2: They're probably drinking that oat shit, you know what I'm
• 39:46
  Speaker 2: talking about.
• 39:46
  Speaker 1: I think it was actual milk. I mean, you got
• 39:49
  Speaker 1: his wife is from the Deep South, and I guess
• 39:52
  Speaker 1: in other cultures like Spain and other places like that,
• 39:56
  Speaker 1: they tend to leave milk out. But I have to
• 39:58
  Speaker 1: imagine it's I don't know if pasture rises the verywhere,
• 40:02
  Speaker 1: but I have to let's go processed. I'm sure it's
• 40:03
  Speaker 1: processed a lot different in other countries where I'm fairly
• 40:06
  Speaker 1: certain there to put the damn milk if you buy
• 40:08
  Speaker 1: I have a big, a very strong rule. If I
• 40:11
  Speaker 1: buy it in a fridge section in a store or
• 40:13
  Speaker 1: a freezer section in the store, when I get home,
• 40:16
  Speaker 1: it's gonna go right back in the same either freezer
• 40:19
  Speaker 1: or fridge or cooked. Maybe I'm brought up run or
• 40:23
  Speaker 1: maybe I'm just brought upright.
• 40:27
  Speaker 2: One hundred percent. Do you know? Now we talked about
• 40:30
  Speaker 2: this before, didn't we. This is going back a couple
• 40:33
  Speaker 2: of years flashback pickles.
• 40:39
  Speaker 3: Mm hm, there is a certain brand I think this
• 40:41
  Speaker 3: is one way we talked with Toby, but pickles that
• 40:45
  Speaker 3: are refrigerated in the store, and I can't remember what
• 40:47
  Speaker 3: brand it is. If it's Vlassic, or if it's closing
• 40:51
  Speaker 3: Clawing or whichever clausing is you right, whichever one it is,
• 40:54
  Speaker 3: but you'll find one that'll be on just the on
• 40:56
  Speaker 3: the shelves and another one. I think the company makes
• 40:59
  Speaker 3: them say hey, we want these refrigerated.
• 41:01
  Speaker 2: These need to be refrigerated.
• 41:02
  Speaker 1: So it's a flashback, I remember, I'm I'm having I
• 41:06
  Speaker 1: don't know, deja vu or flashback, whatever the right word is.
• 41:09
  Speaker 1: But Logan and Toby getting any very heated debate about pickles.
• 41:14
  Speaker 1: The passionate pickle guy. Yeah, passionate about pickles and peas
• 41:18
  Speaker 1: and everything with the letter P. I'm surprised he doesn't
• 41:21
  Speaker 1: drink paps.
• 41:24
  Speaker 3: You're here at George George Carlin bit where he's like
• 41:27
  Speaker 3: it we had deja vu where you know, you just
• 41:30
  Speaker 3: have this situation where you walk into a room or
• 41:32
  Speaker 3: you just a hitch in and you're like, I've been
• 41:34
  Speaker 3: here before. What about the opposite were you just walking room?
• 41:36
  Speaker 3: You're like where the he goes? I call that day
• 41:41
  Speaker 3: something like His bit's a lot better than that.
• 41:42
  Speaker 1: But that's pretty good. George Carlin just absolute a classic, classic,
• 41:50
  Speaker 1: classic caution. What else food related there was? You would
• 41:54
  Speaker 1: have thinked that, sorry, my brain's all over the place,
• 41:56
  Speaker 1: that I had the image ready. But if anybody wants
• 41:59
  Speaker 1: to see this. Listening to this Google the Darth Vader bug.
• 42:06
  Speaker 1: Apparently they're saying that it's not only looks kind of
• 42:09
  Speaker 1: like Darth Vader, but there's they're they're coining it and
• 42:11
  Speaker 1: saying that it's better than lobster. And they're eating these things.
• 42:16
  Speaker 1: And there is not a goddamn chance that I'm going
• 42:19
  Speaker 1: to eat it hair. Oh shit, never mind, I am prepared.
• 42:23
  Speaker 1: I had it open. Check this thing out. You eating
• 42:26
  Speaker 1: this thing?
• 42:27
  Speaker 2: This isn uh no, I go ahead, out, let's watch
• 42:31
  Speaker 2: it together.
• 42:31
  Speaker 1: But no, I know, I think it's a video. Look
• 42:33
  Speaker 1: at this the giant bug's head. Doesn't it kind of
• 42:35
  Speaker 1: look like Darth Vader?
• 42:36
  Speaker 2: Yeah, it does.
• 42:37
  Speaker 3: I've seen something like this where they'll they'll cut it
• 42:39
  Speaker 3: open and listen. This is it's like a giant roly poly. Dude,
• 42:43
  Speaker 3: it's a giant holy poly. If you were to take
• 42:45
  Speaker 3: an ice a pod, of course, what it is if
• 42:47
  Speaker 3: you take it, if you were to take it, cut
• 42:50
  Speaker 3: it open, take it, shell out, take whatever meat is inside,
• 42:53
  Speaker 3: chop it up finally, and put it in a burrito,
• 42:55
  Speaker 3: and I ate it.
• 42:56
  Speaker 2: I probably wouldn't be able to tell the difference. But
• 42:58
  Speaker 2: if you are sitting here right now, and you're ripping
• 43:00
  Speaker 2: all those flags out. I've seen I've seen people like
• 43:03
  Speaker 2: rip the eggs out, dip them in like suwey sauce,
• 43:05
  Speaker 2: and like, yeah.
• 43:11
  Speaker 1: No, I'm not I'm not doing not doing that.
• 43:14
  Speaker 3: It just looks too much like a bug to me.
• 43:16
  Speaker 3: And you can say the same thing about a lobster
• 43:18
  Speaker 3: or crab. I'll give you the fact that it's a
• 43:21
  Speaker 3: bottom feeder, it's a scavenger. It eats rotting and dead flesh.
• 43:25
  Speaker 1: Uh.
• 43:26
  Speaker 3: But the shit tastes like guck. It tastes like manna
• 43:29
  Speaker 3: from above dipped in butter. All right, are you kidding me?
• 43:32
  Speaker 3: Shit tastes amazing.
• 43:33
  Speaker 1: And another delicacy in some other countries is the carp,
• 43:37
  Speaker 1: which we have some carps done here. Again, it's like
• 43:39
  Speaker 1: a bottom feedther, like a catfish, but much bigger. They
• 43:41
  Speaker 1: have the like International carp Championship in a couple of
• 43:45
  Speaker 1: the spots are on our river. And these people, they
• 43:48
  Speaker 1: come home from thousands of miles away, spend thousands and
• 43:51
  Speaker 1: thousands of dollars to catch these big old carp And
• 43:54
  Speaker 1: I'm telling you what, I I don't know if I'm
• 43:57
  Speaker 1: eating one. There's a lot better fish in that river
• 44:00
  Speaker 1: that I would want to eat.
• 44:03
  Speaker 2: What are you doing it any happen?
• 44:05
  Speaker 1: I mean, if I was hungry on one of those
• 44:07
  Speaker 1: you know, survival shows, I'm meeting the carp I'm eating
• 44:10
  Speaker 1: the fish. But it turns out not on one of
• 44:13
  Speaker 1: those yet.
• 44:14
  Speaker 2: Yeah, no, thank you, no, thank you.
• 44:17
  Speaker 1: All right. I know you're a busy man. You got
• 44:19
  Speaker 1: some stuff to do. And I just looked at the
• 44:22
  Speaker 1: clock for the first time, and I think we got
• 44:23
  Speaker 1: ourselves a little episode that was fun, got a little
• 44:25
  Speaker 1: bit of everything from the dad life, kids screaming, just
• 44:28
  Speaker 1: to show you how wild our life is. You know,
• 44:30
  Speaker 1: we're scheduling you know, recordings, we say recordings. It's just
• 44:34
  Speaker 1: an opportunity for the boys to sit down and catch
• 44:36
  Speaker 1: up on some things. Cats up, maybe some cats up
• 44:40
  Speaker 1: on some things. But no, I can't thank enough Brandon.
• 44:42
  Speaker 1: You've been hopefully you're enjoying sitting in those bleachers watching
• 44:46
  Speaker 1: kids and lee at tireds. Isn't that what they're called?
• 44:49
  Speaker 1: Single Its lee at tireds? Whatever the wrestling attire is. Yeah,
• 44:54
  Speaker 1: and hopefully you get the dub. But either way, I
• 44:56
  Speaker 1: can't thank anybody who's still listening for whatever reason. Go
• 44:59
  Speaker 1: by by yourself one of those Darth Vader bugs and
• 45:02
  Speaker 1: let us know how it is. Maybe we'll send one
• 45:03
  Speaker 1: to uh Brandon at the radio station. He'll cook one
• 45:07
  Speaker 1: up and try it on the show.
• 45:11
  Speaker 2: Oh my god, I'm looking up. Okay, no wait, these
• 45:14
  Speaker 2: are bugs. I'm trying. I'm gonna try to see how
• 45:16
  Speaker 2: if we can actually buy one and get one ship
• 45:18
  Speaker 2: to us, how much it would have cost. We'll have
• 45:20
  Speaker 2: to take a look at that.
• 45:20
  Speaker 1: Oh there we go. All right, that's all we got.
• 45:23
  Speaker 1: We'll see you next week. We'll be back, hopefully you've
• 45:27
  Speaker 1: been to be back as well, and we'll see what's
• 45:28
  Speaker 1: going on in his fridge, what leftovers he has, and
• 45:31
  Speaker 1: uh yeah, see you guys next week. Oh bye, knocking out?
• 45:35
  Speaker 2: Who's there?
• 45:36
  Speaker 1: It's the podcast you have doors, Stay out of my fridge.
• 45:39
  Speaker 2: Well that ready to store?
• 45:41
  Speaker 1: Gotta tail A tale gonna make you laugh and make
• 45:44
  Speaker 1: you smile. So up, tie, it's gonna be a you
• 45:49
  Speaker 1: tibing deep into your fish with se