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HOUR THREE | SEC Football Preview | Munchies · Off The Bench

• 0:00
  Speaker 1: Off the Bench with Jacob Hester and Matt Flynn.
• 0:04
  Speaker 2: Say Hester and Hester got a part.
• 0:07
  Speaker 1: Of Poe from carrying each other to and Natty to
• 0:10
  Speaker 1: carrying each other on the air.
• 0:12
  Speaker 3: Were there's prop control.
• 0:16
  Speaker 1: Live from the Raising Caines Studio.
• 0:19
  Speaker 3: It's off the Bench.
• 0:50
  Speaker 2: All right, welcome again I number three. You have o
• 0:53
  Speaker 2: TV here live from the Raising Kine Studio. Jake Flynn, Moose, Hey, Tay, y'all.
• 0:59
  Speaker 2: He you're with you on this Thursday morning. Going to
• 1:04
  Speaker 2: have our guy chef Michael Johnson join us in about
• 1:07
  Speaker 2: fifteen minutes from now. Looking forward to that. As always
• 1:10
  Speaker 2: with your munchie questions.
• 1:13
  Speaker 4: Because I'm not hungry enough.
• 1:16
  Speaker 2: I always like to remind people we used to do
• 1:20
  Speaker 2: that at seven point thirty, which was just the worst
• 1:22
  Speaker 2: idea possible. Yep, yam, yep, yeah we did not. As
• 1:30
  Speaker 2: we take a look around the sports world, obviously this
• 1:35
  Speaker 2: is a time of year where there's not going to
• 1:37
  Speaker 2: be a lot of games going on. I mean, it's
• 1:39
  Speaker 2: a World Cup summer, so that's been a lot of
• 1:41
  Speaker 2: the conversation and so this time of year is typically
• 1:45
  Speaker 2: when you start to give yourself over to football season
• 1:49
  Speaker 2: and start to look at preseason stuff. And there's a
• 1:53
  Speaker 2: lot of lists kind of list season, and you know,
• 1:55
  Speaker 2: we've talked about some of the different ones out there
• 1:57
  Speaker 2: and where they have, like the Saints roster and you
• 2:00
  Speaker 2: know where they have LSU and this, that or the other.
• 2:03
  Speaker 2: It's always one of those conversations that everybody's undefeated as
• 2:08
  Speaker 2: you get ready for media days, and everybody's got an opportunity.
• 2:11
  Speaker 2: And I was thinking about that because I'm like, man,
• 2:14
  Speaker 2: it's every year NFL college football, everybody's always optimistic that
• 2:19
  Speaker 2: their team can be a B and C. If you're
• 2:21
  Speaker 2: in the NFL, it's like, well, the Patriots, they had
• 2:24
  Speaker 2: a top five pick and Will Campbell, then they went
• 2:26
  Speaker 2: to the Super Bowl the next year. And then in
• 2:29
  Speaker 2: college football, it's like Indiana just won a national championship?
• 2:32
  Speaker 2: Are you kidding me? Indiana the Hoosiers. It's only going
• 2:37
  Speaker 2: to add to the conversation. And like, when things like
• 2:42
  Speaker 2: that happen, if.
• 2:42
  Speaker 4: Indiana can win it, everybody feels like they.
• 2:44
  Speaker 2: Can win, no doubt. A team in any power conference
• 2:49
  Speaker 2: is going to feel like, why can't we be Indiana again?
• 2:52
  Speaker 5: The worst team in the history of Division one football historically,
• 2:58
  Speaker 5: and they won the national championship in basically two years.
• 3:03
  Speaker 5: So anybody and everybody feels like that. And that's why
• 3:05
  Speaker 5: I was We kind of talked about that with the
• 3:07
  Speaker 5: Saints earlier. It's like you feel so good about it,
• 3:09
  Speaker 5: but you got to like at some point come to
• 3:13
  Speaker 5: the reality, like, oh yeah, everybody else got better as well,
• 3:17
  Speaker 5: every team got better. We're going asc media Day in
• 3:20
  Speaker 5: a week and a half. We are going to be
• 3:22
  Speaker 5: fooled by somebody. Oh yeah, somebody's gonna trick us. I
• 3:28
  Speaker 5: walked by Djagway last year Leonora Sellers, and I was like,
• 3:33
  Speaker 5: my god, those are large, large humans. Yeah, they're gonna
• 3:37
  Speaker 5: have great seasons.
• 3:39
  Speaker 4: I know it. I just know it.
• 3:40
  Speaker 2: Yeah, A like Way got me too. They were He
• 3:43
  Speaker 2: was impressive in his interview.
• 3:45
  Speaker 4: He got me too.
• 3:46
  Speaker 5: H South South Carolina got me last year. They got me,
• 3:51
  Speaker 5: and we're gonna and somebody's gonna get us this year.
• 3:54
  Speaker 5: I don't know who it's gonna be, but you just
• 3:56
  Speaker 5: never really know. And we all have to remember that
• 3:59
  Speaker 5: these are all Every team's got scholarship athletes, every team's
• 4:03
  Speaker 5: a college college program at SEC. But like anybody can
• 4:06
  Speaker 5: have a year, everybody can have a special year. Now
• 4:08
  Speaker 5: how special it is kind of I mean, what's a
• 4:10
  Speaker 5: special year for Mississippi State? Yeah, seven wins, eight wins.
• 4:14
  Speaker 5: I don't know, Like you just never really know how
• 4:15
  Speaker 5: it's gonna play out. So but it's exciting times. Man,
• 4:18
  Speaker 5: it is so exciting. Like again, I'm so fired up
• 4:21
  Speaker 5: for football season to start.
• 4:23
  Speaker 2: Uh, who do we think the team is gonna fool
• 4:24
  Speaker 2: us this year?
• 4:25
  Speaker 4: Is? I'm not South Carolina foroled me once.
• 4:29
  Speaker 2: Not gonna get me again.
• 4:30
  Speaker 4: You ain't gonna get me again, You ain't go for
• 4:31
  Speaker 4: me twice? All Right.
• 4:34
  Speaker 2: I heard a lot of Kentucky love in this room
• 4:36
  Speaker 2: yesterday when we were talking about it.
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  Speaker 6: Well, they're not gonna fool me. I just I do
• 4:40
  Speaker 6: think they're intriguing. I mean, I don't think Kentucky's actually
• 4:43
  Speaker 6: gonna be fair. I mean, I think they'll make a
• 4:45
  Speaker 6: bowl game, maybe seven eight wins, But I mean, which
• 4:47
  Speaker 6: I guess for Kentucky pretty good?
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  Speaker 3: I'm out.
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  Speaker 4: I don't think this.
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  Speaker 6: I think anybody's hyping them out to be like ten
• 4:52
  Speaker 6: and two Kentucky. You're nine and three Kentucky.
• 4:56
  Speaker 5: They're somebody Tennessee and Florida. I think have potential to
• 5:01
  Speaker 5: Florida as well.
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  Speaker 4: Is the fullest yeah.
• 5:04
  Speaker 7: If you if you want to told preseason hype, Oklahoma
• 5:08
  Speaker 7: might get us. I think I think they're good. But
• 5:12
  Speaker 7: there were a lot of college football playoff projections coming
• 5:15
  Speaker 7: out and Oklahoma's in almost every single one of them.
• 5:18
  Speaker 7: I like John Mattire, but I mean, what what happens
• 5:24
  Speaker 7: with with that team? I mean, I don't know that
• 5:26
  Speaker 7: that might be the team this year. If I'm just
• 5:28
  Speaker 7: thinking of preseason hype, out of all the teams that
• 5:31
  Speaker 7: are hyped up, that could be the one for me.
• 5:34
  Speaker 5: They get a chance to fool me, because I think
• 5:36
  Speaker 5: I'm going to be pretty high on them.
• 5:37
  Speaker 2: Their whole defense basically comes there, and they had they
• 5:43
  Speaker 2: had an injured.
• 5:46
  Speaker 5: Quarterback, your boy, And I think people are forgetting about
• 5:49
  Speaker 5: John Matteria. I think people forgot about him until the
• 5:52
  Speaker 5: many passing academy where he had big arms.
• 5:53
  Speaker 4: People loved them.
• 5:55
  Speaker 5: People forgot about him until they saw his guns recently.
• 5:59
  Speaker 5: So like they forget how incredible he was before he
• 6:04
  Speaker 5: got to the Oklahoma What a dynamic playmaker he was, all
• 6:08
  Speaker 5: passing yards, rushing yards, all that thing. He played the
• 6:11
  Speaker 5: week he had thumb surgery last year, like he didn't
• 6:14
  Speaker 5: play healthy and they improved. I think they got a
• 6:18
  Speaker 5: chance the fullest because we're all gonna be high on them.
• 6:20
  Speaker 4: But I think they're gonna be good.
• 6:21
  Speaker 7: You know, I think they're could be a good team.
• 6:23
  Speaker 7: I was just trying to think of like who maybe
• 6:25
  Speaker 7: couldn't Like they got Isaiah Satanian, Parker Livingstone a receiver
• 6:28
  Speaker 7: like he's got he's got weapons over there. Those are
• 6:30
  Speaker 7: good players. I just I'm trying to find the team
• 6:33
  Speaker 7: that they could let us know.
• 6:34
  Speaker 3: We're gonna learn about Oklahoma pretty early.
• 6:36
  Speaker 6: They have to go Michigan week two, which I mean,
• 6:38
  Speaker 6: I know Michigan's not like no one's expecting Michigan to
• 6:41
  Speaker 6: be this juggernaut of a team this year. That's still
• 6:43
  Speaker 6: a really tough road trip up into a tough environment
• 6:46
  Speaker 6: week two of the season. So I mean, that'll aw
• 6:49
  Speaker 6: it's a fun home and away.
• 6:50
  Speaker 3: Yeah, like that'll that'll be. That'll be an interesting test
• 6:52
  Speaker 3: case for them early in this season.
• 6:54
  Speaker 4: Respect, both those teams good, good for y'all.
• 6:59
  Speaker 2: I think a team because there's so much unknown that
• 7:04
  Speaker 2: I could see myself if I go to media Day
• 7:06
  Speaker 2: and they bring three impressive players and their coach is impressive.
• 7:10
  Speaker 2: Because there's so much new is Auburn all but could
• 7:14
  Speaker 2: be sneaky.
• 7:15
  Speaker 3: And I just don't. I don't believe in it. I don't.
• 7:17
  Speaker 2: I like Goalish a lot. I've had him on the
• 7:20
  Speaker 2: show a bunch. He's been great. I think Byron Brown
• 7:24
  Speaker 2: is about to introduce himself to the world. Now is
• 7:27
  Speaker 2: that going to be enough? I don't know. Out of
• 7:30
  Speaker 2: their eleven starters on offense, it's projected that ten are
• 7:34
  Speaker 2: going to be from somewhere else, so there's a lot
• 7:37
  Speaker 2: of new now. I would have said the same thing
• 7:39
  Speaker 2: most years ago, but I think I'm over that now
• 7:41
  Speaker 2: because it's like it happens everywhere. Defensively, is where really
• 7:45
  Speaker 2: their strongest place. I think they actually bring a lot
• 7:48
  Speaker 2: of their players back, including Xavier Atkins who was here
• 7:52
  Speaker 2: and ended up being one of the best linebackers in
• 7:53
  Speaker 2: the SEC last year. They go get like Deshaun Womack
• 7:58
  Speaker 2: who was here as well, like he's at to their roster.
• 8:00
  Speaker 2: So they add three new starters through the portal. It look,
• 8:04
  Speaker 2: you know, what they do on offense is gonna be
• 8:05
  Speaker 2: a bulk of it where you have ten new starters.
• 8:07
  Speaker 2: But it's like I'm saying, it's the great unknown, so
• 8:10
  Speaker 2: I can see myself maybe saying I don't know, maybe
• 8:12
  Speaker 2: they gonna be pretty good.
• 8:13
  Speaker 3: M hmm.
• 8:14
  Speaker 6: I guess it's kind of how I feel about Florida
• 8:17
  Speaker 6: is similar to that, just because I mean John Somemrall
• 8:20
  Speaker 6: had a great run at two Laney's coming off a
• 8:21
  Speaker 6: playoff appearance, they went and hired the offensive coordinator obviously
• 8:24
  Speaker 6: from Georgia Tech. We know what, you know, the rebuild
• 8:27
  Speaker 6: that he was part of over there with Brent Key,
• 8:29
  Speaker 6: you get the quarterback from over there. I mean it's
• 8:32
  Speaker 6: just everything's so fresh and new kind of around that,
• 8:36
  Speaker 6: and I mean it's Florida.
• 8:37
  Speaker 3: They have talent.
• 8:38
  Speaker 6: I mean, the weapons they have on the outside are
• 8:41
  Speaker 6: really good. He's gonna type yes, like he can sell
• 8:48
  Speaker 6: it all.
• 8:50
  Speaker 2: He is not Billy Napier on the microphone, and look,
• 8:52
  Speaker 2: I like Billy a lot. That was not Billy's strong suit.
• 8:56
  Speaker 5: Admittedly recently admittedly for Napier as well. Like it's one
• 9:01
  Speaker 5: of the kind of coach football instead of in il stuff.
• 9:06
  Speaker 4: Look at Florida, I'm like, oh, well, wait a.
• 9:07
  Speaker 6: Minute, they're gonna fall us, because they're gonna be But
• 9:10
  Speaker 6: that's the thing, right, It's like they're look.
• 9:15
  Speaker 3: Out of Florida dark horse here and then and then
• 9:17
  Speaker 3: they're gonna go like eighty four. Right.
• 9:19
  Speaker 5: The vibe around the room as far as like a
• 9:21
  Speaker 5: media rose probably gonna be like Man Florida.
• 9:23
  Speaker 4: Yeah, yeah, as impressive like that. We really like them.
• 9:26
  Speaker 5: Kind I felt victim of that last year with a
• 9:29
  Speaker 5: couple of different teams. South Carolina.
• 9:31
  Speaker 4: Yeah, I don't.
• 9:32
  Speaker 7: I don't know about fooliness because I have different expectations
• 9:35
  Speaker 7: for this team than everyone else. But there is a
• 9:38
  Speaker 7: chance Texas A and M is not good at all.
• 9:40
  Speaker 7: There's a chance. I think they've replaced four starters on
• 9:44
  Speaker 7: the offensive line, both coordinators promoted from within. Now they
• 9:48
  Speaker 7: got weapons to all get out. I mean Craver's back,
• 9:52
  Speaker 7: Terry Bussey's back, Rubenoen's Marcel Reid but not there obvious concept,
• 9:57
  Speaker 7: she's not there, but that offensive line, four starter up front,
• 10:00
  Speaker 7: all transfers for coming in from different schools, a new
• 10:03
  Speaker 7: coordinator on offensive defense, and their schedule like they lost
• 10:07
  Speaker 7: a ton. Kenny dilly Nam's a good coach. Arizona State's
• 10:10
  Speaker 7: not a cakewalk week two. Then you got Kentuki. What
• 10:13
  Speaker 7: are they gonna be? Then you go to l s
• 10:15
  Speaker 7: U at Missouri you have the Citadel at Alabama at
• 10:19
  Speaker 7: South Carolina. It's kind of tough out the gate for
• 10:22
  Speaker 7: that's all before November.
• 10:23
  Speaker 6: The OC thing is what really bothers me about A
• 10:25
  Speaker 6: and M. Yep, I mean you replace Colin Kline with
• 10:28
  Speaker 6: with with Holman Wiggins, right like, I mean, that's that's
• 10:32
  Speaker 6: that's not really what I mean, that's that's the see
• 10:35
  Speaker 6: like that, that's the things don't feel very equal to me,
• 10:38
  Speaker 6: and Marcel Reid flourished under Colin Kline.
• 10:40
  Speaker 3: I'm not so worried about the defense.
• 10:42
  Speaker 6: Mean, Micco has got such a hand in that anyway
• 10:44
  Speaker 6: that they'll be fine on that side. But yes, the
• 10:46
  Speaker 6: offensive line and replacing the O C. That's that's the
• 10:50
  Speaker 6: thing that really bothers me about A and M this year.
• 10:52
  Speaker 7: Like I get it, they got a lot of talent,
• 10:54
  Speaker 7: but like, yeah, I'm with you, there's a there's a
• 10:56
  Speaker 7: chance that.
• 10:57
  Speaker 4: This is A and M of old love that.
• 11:03
  Speaker 7: I mean, we'll see, they got a ton of weapons
• 11:06
  Speaker 7: on the outside. Still, if they can figure out the
• 11:07
  Speaker 7: offensive line, they're gonna be good. But it's just a
• 11:10
  Speaker 7: big question mark.
• 11:13
  Speaker 4: I think I think Ole Miss is gonna fool some people.
• 11:19
  Speaker 2: You think you think overrated or underrated.
• 11:25
  Speaker 5: For me because I think, and we're talking to seem
• 11:28
  Speaker 5: I think people are going to gravitate towards them because
• 11:34
  Speaker 5: of the Lane situation.
• 11:35
  Speaker 4: Right, They're gonna root for them.
• 11:36
  Speaker 2: They're gonna be rooting for them, rooting against LSU for sure.
• 11:40
  Speaker 4: Then she's gonna crush them. So sorry, because we got Lane.
• 11:47
  Speaker 2: So for Old Miss, they're gonna be leaning on obviously,
• 11:50
  Speaker 2: Trinidad Chambliss, Kawan Lacy. Now, receiver wise, they lost their
• 11:56
  Speaker 2: guys through the portal and through the draft. We're gonna
• 11:58
  Speaker 2: have to see now in the past that offense with
• 12:00
  Speaker 2: Lane and Wise didn't matter. They would just next man
• 12:04
  Speaker 2: up and they'd find a receiver to go out there.
• 12:05
  Speaker 2: Now they have a big loss at tight end as well.
• 12:10
  Speaker 2: The roster looks different, and certainly on the defense side
• 12:13
  Speaker 2: of the football is where it looks really different. You
• 12:16
  Speaker 2: lost your best edge rusher and you're a middle linebacker
• 12:18
  Speaker 2: to LSU. Right now, we could go through the draft
• 12:21
  Speaker 2: and what you lost you brought in. I think it's
• 12:24
  Speaker 2: projected you're gonna have seven starters through the portal on
• 12:27
  Speaker 2: defense that are going to be new to Ole Miss.
• 12:30
  Speaker 2: So outside of Perkins will Ecles as well. That's kind
• 12:36
  Speaker 2: of like two names that played a big role last
• 12:39
  Speaker 2: year on defense and then on off racks.
• 12:41
  Speaker 7: Didn't had a decent playoff an a corner, but he
• 12:43
  Speaker 7: was young.
• 12:47
  Speaker 2: And he's not even projected to be a starter right now.
• 12:49
  Speaker 2: I mean he corners are going to rotate inn now and.
• 12:52
  Speaker 7: I think they had they replaced both their tackles, but
• 12:55
  Speaker 7: also Devin Harper, who was going to compete for a spot.
• 12:58
  Speaker 7: So potentially three guys on the offensive line and five
• 13:03
  Speaker 7: five of their six leading receivers a year ago are going.
• 13:08
  Speaker 2: And they open up with Louisville, right yep?
• 13:10
  Speaker 4: Oh miss opens up with Louisville.
• 13:12
  Speaker 2: Yeah, which is that's your boy Brian brom calling the
• 13:18
  Speaker 2: offensive place?
• 13:21
  Speaker 4: Is he oc nice? Good for him? Yeah?
• 13:24
  Speaker 2: Was brother Jeff the head coach?
• 13:25
  Speaker 6: Well, of course, does does Missouri have a chance to
• 13:28
  Speaker 6: fool anybody again this year?
• 13:30
  Speaker 7: Do we?
• 13:31
  Speaker 1: Or do we?
• 13:31
  Speaker 3: Kind of just I mean I look at their schedule.
• 13:35
  Speaker 6: They have a chance to be undefeated heading any of
• 13:37
  Speaker 6: their October tenth matchup. I remember in uh In against
• 13:42
  Speaker 6: A and M, like they Arkansas Pine Bluff, at Kansas Troy,
• 13:45
  Speaker 6: at State Florida, like they could win all of those
• 13:48
  Speaker 6: games and be undefeated going into October tenth against Texas
• 13:51
  Speaker 6: A and M.
• 13:52
  Speaker 3: Then it gets really tough.
• 13:54
  Speaker 6: That's yeah, Like that's what I'm saying, Like does it?
• 13:57
  Speaker 6: Can they fool us anymore? I mean it feels like
• 14:00
  Speaker 6: this a year You're like, oh, can they do it?
• 14:01
  Speaker 6: They win the games are supposed to win, and then
• 14:03
  Speaker 6: they lose. They lose the big games. That's just how
• 14:06
  Speaker 6: it's been for Drink up up there.
• 14:08
  Speaker 7: And like, what's gonna look.
• 14:09
  Speaker 2: I was about to say they actually have Like when
• 14:13
  Speaker 2: you Austin Simmons was at media day last year with
• 14:16
  Speaker 2: ole Miss because he beat out Trinidad Chambliss for that job.
• 14:22
  Speaker 6: They I mean, maud Hardy obviously have to see his health,
• 14:26
  Speaker 6: his health condition after the after the I.
• 14:28
  Speaker 2: Mean, but if he's healthy, maybe the best running back
• 14:30
  Speaker 2: yeah in the Sure Country. Yes, I mean he's up there,
• 14:33
  Speaker 2: you know him and Lacier up there as far as
• 14:35
  Speaker 2: like who they are and what they're bringing back. Kayden Lee,
• 14:38
  Speaker 2: who we talked about from Ole Miss, he's there too.
• 14:41
  Speaker 2: It was a good receiver last year on that team.
• 14:42
  Speaker 2: So I mean, I look, Missouri's Missouri. I love I
• 14:45
  Speaker 2: love Drink and eight and four nine and three is
• 14:47
  Speaker 2: where they live, and they're they are thrilled to be there,
• 14:50
  Speaker 2: but they're waiting for like that one big one, and gosh,
• 14:56
  Speaker 2: they've played so many close games, like in the Big One,
• 14:59
  Speaker 2: it's just like they can't get past the finish line
• 15:03
  Speaker 2: to win a game like that.
• 15:04
  Speaker 3: You know, Jake.
• 15:05
  Speaker 7: That goes back to when LSU was making their coaching
• 15:08
  Speaker 7: higher and you know, people had mentioned Eli drink Whits
• 15:11
  Speaker 7: and LSU fans freaked out. A lot of people said, well,
• 15:14
  Speaker 7: what's his what's his signature win? Because like drink Wins
• 15:18
  Speaker 7: was won a ton of games. You Drinkwins is a
• 15:20
  Speaker 7: good coach. But like to your point, like it seems
• 15:22
  Speaker 7: like they're almost so close, but anytime there's a big one,
• 15:24
  Speaker 7: they just they just fall.
• 15:25
  Speaker 5: Short, can't get past it. You know, it's kind of funny.
• 15:30
  Speaker 5: And you know, of course I played quarterbacks. I'm very biased,
• 15:34
  Speaker 5: but like, what a difference a quarterback can make. No
• 15:37
  Speaker 5: one here has even thought about saying the name Vanderbilt
• 15:40
  Speaker 5: and this whole thing after an incredible season, and what
• 15:44
  Speaker 5: a difference fifteen one the player can do for that
• 15:50
  Speaker 5: program with the historically just bad for the SEC standard
• 15:55
  Speaker 5: and there's season total over under like season total from Vegas,
• 15:59
  Speaker 5: it's five and a half win this season, five and
• 16:02
  Speaker 5: a half, five and a half. Clark Lee is an
• 16:04
  Speaker 5: incredible head coach. He has done an incredible job offense, defense,
• 16:10
  Speaker 5: special teams. They were better than LSU Football Tigers last
• 16:14
  Speaker 5: year on all three faces. It wasn't it was at all.
• 16:19
  Speaker 5: I kept watching it being like, well, you know we're
• 16:22
  Speaker 5: gonna break through because we're just better.
• 16:23
  Speaker 4: We got to be just better than them. At some point,
• 16:25
  Speaker 4: we got to do something.
• 16:27
  Speaker 5: They were better at all phases of the game than
• 16:29
  Speaker 5: us last year, and that's outside of just their quarterback.
• 16:33
  Speaker 5: But what a difference in the quarter of public opinion
• 16:35
  Speaker 5: that a quarterback makes. We haven't even thought about saying
• 16:37
  Speaker 5: the name Vanderbilt this year, even though clark Lee is
• 16:40
  Speaker 5: gonna be great on the microphone. We're gonna love them.
• 16:44
  Speaker 5: But they've been so irrelevant they don't even come to
• 16:48
  Speaker 5: mind just because their quarterback is gone.
• 16:50
  Speaker 7: Remember the off season they grabbed Jared Curtis, like he
• 16:53
  Speaker 7: the five star Philip from Georgia. Everybody's like, man, they
• 16:56
  Speaker 7: got another five star quarterback. You've got to grow up
• 16:58
  Speaker 7: in a hurry. I mean, he's got Austin p in Delaware. Great,
• 17:01
  Speaker 7: those are going to be wins. You got n C State,
• 17:04
  Speaker 7: then at Auburn, at Georgia, your next three games, good
• 17:07
  Speaker 7: luck to you. N C State is going to be
• 17:09
  Speaker 7: a pretty good team. Then you go back to back
• 17:11
  Speaker 7: road SEC games, and then after that you're rewarded with
• 17:14
  Speaker 7: a home game against Old Miss. So Jared Curtis has
• 17:16
  Speaker 7: got to grow up pretty quick.
• 17:17
  Speaker 6: Schedule is brutal, and that that's the thing, right, It's
• 17:20
  Speaker 6: not just as you're replacing a dynamic player in Diego Pave.
• 17:22
  Speaker 6: He was also like a twelfth year senior, right, and
• 17:25
  Speaker 6: you're going from that to a true freshman. Like that's
• 17:28
  Speaker 6: stuff that that's brutal with that schedule.
• 17:32
  Speaker 4: Yeah, it is. That's brutal, that schedule. But no longer
• 17:36
  Speaker 4: gone to the days of saying, oh got Dandy that week. Good, Yeah,
• 17:40
  Speaker 4: that's good. Now you go on those days.
• 17:43
  Speaker 3: Now you go, ah, got Arkansas that week?
• 17:44
  Speaker 5: Yeah, thank goodness. Arkansas is at four and a half, bro,
• 17:48
  Speaker 5: I mean is only five?
• 17:50
  Speaker 4: And Ler?
• 17:51
  Speaker 3: How does it keep happening to them with their schedule?
• 17:53
  Speaker 3: I mean they just get Railroad every year every year?
• 17:59
  Speaker 7: Who did a piss off in the SEC office.
• 18:03
  Speaker 3: Oh somebody, poor poor Arkansas.
• 18:11
  Speaker 4: We feel bad for them.
• 18:13
  Speaker 2: They didn't win a game last year in conference.
• 18:16
  Speaker 7: When they're uh, they're out of conference. Game week two
• 18:19
  Speaker 7: at Utah, it's so brutal. Have fun there at A.
• 18:24
  Speaker 2: And M at Texas, at Auburn, at Vandy you get
• 18:29
  Speaker 2: Georgia at home though.
• 18:30
  Speaker 7: Hey yeah, get it home. Georgia at home and.
• 18:34
  Speaker 2: Home, you know, doing you some favors there. All right,
• 18:38
  Speaker 2: we will step away. We've got more O t B
• 18:41
  Speaker 2: coming your way, and we're gonna have little munchies with
• 18:43
  Speaker 2: I got chef Michael Johnson. So get those monkey questions
• 18:46
  Speaker 2: inside the chat and we'll have those for you here
• 18:48
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• 20:24
  Speaker 1: Tigers Turn Talkers. This is off the bench.
• 20:34
  Speaker 2: All right, Welcome back in O t B here live
• 20:37
  Speaker 2: from the Raisin Kines studio. Always look forward to this
• 20:40
  Speaker 2: segment each and every week. We're gonna get to your
• 20:43
  Speaker 2: monkey questions with Chef Michael Johnson.
• 20:52
  Speaker 1: Get ready to tantalyze your taste buds and leave this
• 20:55
  Speaker 1: segment hungry. This is Monkey's with Executive Chef Michael Johnson.
• 21:01
  Speaker 2: Jeff, what's going on? Brother? How we doing having living
• 21:04
  Speaker 2: living bliss?
• 21:05
  Speaker 8: Brother?
• 21:05
  Speaker 2: How are we all doing fantastic. Always a pleasure to
• 21:08
  Speaker 2: have you on this time of year. You're gonna get
• 21:11
  Speaker 2: an the last second kind of getaways before you got
• 21:14
  Speaker 2: to shut the door for training camp.
• 21:16
  Speaker 8: Yeah, I'm trying, you know. I can't remember if we
• 21:21
  Speaker 8: talked about fishing last last week, but I did make
• 21:24
  Speaker 8: it down to my brother's camp, and we went off
• 21:25
  Speaker 8: shore and limited out on snapper and caught a couple
• 21:28
  Speaker 8: of trooper ins and Mahi and I went up to
• 21:30
  Speaker 8: Taleda Ben last weekend and thought I was going to
• 21:32
  Speaker 8: get some fishing in and ended up just you know,
• 21:35
  Speaker 8: expressing to everybody how well I floated.
• 21:37
  Speaker 4: So except for too much.
• 21:42
  Speaker 5: You can talk about fishing as much as you want
• 21:44
  Speaker 5: because we were there. If you're going to take any
• 21:46
  Speaker 5: more trips, try not to do it with any rockets
• 21:48
  Speaker 5: flying over here.
• 21:50
  Speaker 8: Yeah right, Yeah.
• 21:52
  Speaker 2: I actually think our guy, I think t Bob was
• 21:55
  Speaker 2: at Taleda Ben last weekend.
• 21:57
  Speaker 8: Oh dang, I know enough.
• 21:59
  Speaker 2: I think he was the form Chicago. I think the
• 22:01
  Speaker 2: whole family, you know, they got that spot there. Yeah,
• 22:03
  Speaker 2: you probably just missed each other.
• 22:05
  Speaker 8: Yeah, that's too bad. I should have texted him. I
• 22:07
  Speaker 8: didn't even think about. I just assume he was in Chicago.
• 22:12
  Speaker 2: Hashtag munchies chef during training camp, is there always go
• 22:17
  Speaker 2: to things that you make for the team or do
• 22:19
  Speaker 2: you switch it up every year?
• 22:23
  Speaker 8: Some of that depends on the dietician. Some of that
• 22:25
  Speaker 8: depends on the philosophy of the head coach and what
• 22:27
  Speaker 8: they're believing in, you know. Some some of it depends
• 22:31
  Speaker 8: on the athletes, you know, because we gain and lose
• 22:34
  Speaker 8: athletes every year, and so a lot of it is
• 22:37
  Speaker 8: dictated by what they're wanting to eat during training camp.
• 22:40
  Speaker 8: Because the philosophy at training camp is not to put
• 22:44
  Speaker 8: on weight, it's not to lose light, right, and so
• 22:46
  Speaker 8: the best way to do that is to feed them
• 22:48
  Speaker 8: whatever they want during training camp. And then once training
• 22:51
  Speaker 8: camp is over, we kind of take a subtle turn
• 22:53
  Speaker 8: towards you know, we've built some trust there and now
• 22:57
  Speaker 8: we need to have these conversations about what you need
• 22:59
  Speaker 8: to be eating versus what you want to be eating,
• 23:01
  Speaker 8: because those two things don't they're not they're not always
• 23:04
  Speaker 8: in line. Hear. So it's it's not a simple answer.
• 23:08
  Speaker 8: There's a complexity to it. That's you know, like year
• 23:11
  Speaker 8: after year over year, we have with the leaders of
• 23:14
  Speaker 8: the groups, and those group names changed depending on the
• 23:17
  Speaker 8: philosophy of the coach. I think we've had swat leaders
• 23:19
  Speaker 8: and we've had different different acronyms for what those leaders are.
• 23:23
  Speaker 8: But we use those guys because they're influential and we
• 23:26
  Speaker 8: go to them because most of the time those are
• 23:29
  Speaker 8: the you know, the bigger names of the team on
• 23:33
  Speaker 8: the team that are influential and the leaders of the group,
• 23:35
  Speaker 8: and so we want to keep them happy as well.
• 23:37
  Speaker 8: And but we also have conversations, little smaller conversations with
• 23:43
  Speaker 8: you know, everybody. To be honest with you, I mean,
• 23:46
  Speaker 8: we try to keep everybody as happy as often as
• 23:49
  Speaker 8: we can. I think it's a fool's errand to try
• 23:52
  Speaker 8: to keep everybody happy all the time it's an impossible feat.
• 23:56
  Speaker 8: But we do try to capture as many people as
• 23:58
  Speaker 8: we can. And it's interesting because at the beginning of
• 24:02
  Speaker 8: training camp the food is great, you know, and by
• 24:04
  Speaker 8: the end of training camp they're like, yeah, you know,
• 24:08
  Speaker 8: I don't think it has anything to do with food.
• 24:10
  Speaker 8: I think it has everything to do with, you know,
• 24:13
  Speaker 8: the psychology of being worn thin and being told what
• 24:17
  Speaker 8: to do and where to be and everything else. So
• 24:19
  Speaker 8: we just we keep plugging away at it and trying
• 24:21
  Speaker 8: to keep them happy.
• 24:23
  Speaker 5: Jeff hasheg Mont. You see, I think some of us
• 24:25
  Speaker 5: know this one, but you know, I'll give you a
• 24:27
  Speaker 5: chance to brag on it a little bit. I don't
• 24:29
  Speaker 5: know if this has been asked, but where is the
• 24:31
  Speaker 5: dining hall for athletes located?
• 24:33
  Speaker 4: Is it Football Ops Building?
• 24:35
  Speaker 8: Yeah? So it's attached to the Football Ops building. It is.
• 24:38
  Speaker 8: It is at the front of the Football Ops Building,
• 24:42
  Speaker 8: and it really looks like it's part of Football Ops.
• 24:44
  Speaker 8: But there's doorways that keep us locked away from you know,
• 24:48
  Speaker 8: through the walls and through the doors that detach us
• 24:51
  Speaker 8: from it through those doorways. But as you come across,
• 24:55
  Speaker 8: as you come across the railroad tracks on skip Bertman
• 24:59
  Speaker 8: headed west towards the river, we're on the south side
• 25:04
  Speaker 8: of skip Bertman. It's one of the first buildings. It
• 25:07
  Speaker 8: is the first building on skip Bertman on the south
• 25:09
  Speaker 8: side of skip Bertman. And there's a big tiger out
• 25:11
  Speaker 8: front and glass windows and everything else. So we're we
• 25:14
  Speaker 8: are just the sections kind of it within the Football
• 25:17
  Speaker 8: Office building and.
• 25:19
  Speaker 5: It's all athletes. So it's every sport comes over there, correct,
• 25:22
  Speaker 5: that's correct.
• 25:22
  Speaker 8: Yeah, It's like I think it was five hundred and
• 25:25
  Speaker 8: eight athletes and now it's like four hundred and ninety
• 25:27
  Speaker 8: seven something like that. But it's it's it's a pretty
• 25:30
  Speaker 8: good number.
• 25:31
  Speaker 2: Chef hashtag munchies. This one's from a guy named Matt.
• 25:35
  Speaker 2: How do former athletes that are washed up get a
• 25:37
  Speaker 2: chance to eat at the cafeteria?
• 25:44
  Speaker 8: Yeah? You got to be invited?
• 25:49
  Speaker 2: Yeah, yes, sorry, Matt.
• 25:52
  Speaker 8: I mean, you know they're there. There are people who
• 25:55
  Speaker 8: can make invites. So if if if Matt knows somebody,
• 25:58
  Speaker 8: he could be invited, you know.
• 25:59
  Speaker 2: Okay, yeah, you know something miss dlphine up front.
• 26:04
  Speaker 4: I mean that's a pretty common name. Who knows who
• 26:06
  Speaker 4: that actually?
• 26:07
  Speaker 8: Yeah?
• 26:07
  Speaker 4: Right?
• 26:09
  Speaker 5: Yeah, So, Jeff, I kind of live by the standard
• 26:12
  Speaker 5: of like constant, never ending self improvement, and I'm fairly
• 26:15
  Speaker 5: certain that you do as well. So are there any
• 26:17
  Speaker 5: new improvements to the dining halls that new equipment, new recipes,
• 26:21
  Speaker 5: new techniques we're trying.
• 26:22
  Speaker 4: Out this year.
• 26:23
  Speaker 8: It's interesting you say that, man, because we kind of
• 26:25
  Speaker 8: pushed the reset over the summer and we lost a
• 26:29
  Speaker 8: couple of personnel, and I think we just kind of
• 26:33
  Speaker 8: took that as an opportunity to kind of rethink everything
• 26:36
  Speaker 8: and the menus is really where we showed our focus on,
• 26:39
  Speaker 8: and so we brought all the dietitians together. We have
• 26:42
  Speaker 8: some new dieticians here. Coach Way brought a dietistion with
• 26:45
  Speaker 8: him and she's, uh, you know incredible. You know, we
• 26:48
  Speaker 8: have some really wonderful dietitians and so we just kind
• 26:51
  Speaker 8: of push reset and focused on the menu itself, and
• 26:54
  Speaker 8: so we reconstructed things. We put some non negotiables back
• 26:57
  Speaker 8: in like steak night and gumbo and stuff like that.
• 27:00
  Speaker 8: But then we kind of took a look at some
• 27:02
  Speaker 8: of the trends that that you know, are in the
• 27:06
  Speaker 8: market right now, and kids are wanting to eat uh
• 27:09
  Speaker 8: you know, habachi grills and stuff like that. So we
• 27:12
  Speaker 8: we're trying to make it about the food. You know.
• 27:14
  Speaker 8: We we have uh, we have a nice ability here,
• 27:18
  Speaker 8: you know, reconstructing that there's some obviously, there's some things
• 27:21
  Speaker 8: that I would change about it, you know, like I've
• 27:23
  Speaker 8: been here for seven years and there's there's subtle things
• 27:26
  Speaker 8: that I want to change about it and make everything
• 27:27
  Speaker 8: fresh and do it right in front of you. But realistically,
• 27:30
  Speaker 8: I think the most impactful thing is making the food
• 27:33
  Speaker 8: more familiar and comfortable to them and depending on you know, honestly,
• 27:39
  Speaker 8: when I first got here from Seattle, I was preparing
• 27:43
  Speaker 8: a lot of Seattle sque food, real real bougie, you know,
• 27:46
  Speaker 8: really fluffy food, and I kind of got this, you
• 27:50
  Speaker 8: know what the hecker you feed in this response from
• 27:53
  Speaker 8: a lot of people. And as we have gained trust
• 27:57
  Speaker 8: and shown people what we're capable of doing, you know,
• 28:00
  Speaker 8: I think that we're kind of leaning a little bit
• 28:02
  Speaker 8: towards some of that that movement that's moved south of
• 28:07
  Speaker 8: you know, kind of bougie foods of you know, arugula
• 28:10
  Speaker 8: and precudo pizza and stuff like that. You know, I
• 28:14
  Speaker 8: think that there's a demographic that and a slow movement
• 28:19
  Speaker 8: that's moved south from the you know, northern cities where
• 28:22
  Speaker 8: those things tend to happen first, with a more open
• 28:25
  Speaker 8: mind of different foods and hey, you know, let's try
• 28:28
  Speaker 8: something new. And you know, seven years ago, the idea
• 28:31
  Speaker 8: of eating salmon was ridiculous, you know, like we we
• 28:35
  Speaker 8: struggle to get people to eat salmon, and now you know,
• 28:38
  Speaker 8: salmon is one of the famous, the favorite dishes on
• 28:40
  Speaker 8: the menu. So it's it's about building trust and opening
• 28:44
  Speaker 8: minds to what food can be and you know the
• 28:47
  Speaker 8: menu is what has been renovated this.
• 28:49
  Speaker 2: Year, Jeff, you mentioned, I mean different sports are going
• 28:52
  Speaker 2: to have different dietitians. How important is that because a
• 28:55
  Speaker 2: football player and a basketball player and a soccer player,
• 28:58
  Speaker 2: like all these are going to be different things that
• 29:00
  Speaker 2: you're looking for, and so how important is it to
• 29:02
  Speaker 2: have somebody that specializes in each sport?
• 29:05
  Speaker 5: Yeah?
• 29:06
  Speaker 8: Well, each sport has a different psychology behind it, right,
• 29:08
  Speaker 8: like you have you have gosh, I mean the gymnasts
• 29:14
  Speaker 8: are nothing nothing like the football players, and are nothing
• 29:18
  Speaker 8: like the soccer players, and then there's nothing like the
• 29:20
  Speaker 8: track kids. You know, Like there's different psychologies to each
• 29:22
  Speaker 8: sport and within football, even within and I imagine track
• 29:26
  Speaker 8: as well, within the different positions, right, so it's it's
• 29:30
  Speaker 8: absolutely important. I think we have six or seven dietitians
• 29:34
  Speaker 8: over all the sports, and some of those are paired up.
• 29:36
  Speaker 8: I think, you know, like the main dieticians each have
• 29:39
  Speaker 8: somewhere around one hundred athletes that report into them. Maybe
• 29:42
  Speaker 8: it's maybe a few more, maybe a few less. It'spending
• 29:44
  Speaker 8: on where football has their main dietician in Morgan and
• 29:49
  Speaker 8: then has an assistant dietitian in Becca but they're all
• 29:53
  Speaker 8: wonderful to work with, I can tell you that. And
• 29:55
  Speaker 8: and they're all bought into what the psychology of their
• 29:58
  Speaker 8: teams are, you know, and each one of them has
• 30:02
  Speaker 8: different sets of priorities for their teams. It's it's really interesting.
• 30:05
  Speaker 8: And so when we get together and talk about menus,
• 30:09
  Speaker 8: it has to be an organic conversation about everybody. And
• 30:13
  Speaker 8: you know, it can't be biased, too biased towards football,
• 30:16
  Speaker 8: and it can't be too biased towards basketball, it can't
• 30:18
  Speaker 8: be too biased towards baseball or any particular support. We
• 30:21
  Speaker 8: try to we try to make a menu that is
• 30:24
  Speaker 8: encompassing the happiness or the satisfaction of as many as
• 30:29
  Speaker 8: we can capture. And so having those dieticians at the
• 30:32
  Speaker 8: table is super important. And understanding the psychology that you know,
• 30:36
  Speaker 8: like the backgrounds, even that's really impactful. You know, we
• 30:38
  Speaker 8: have a lot of kids from the Caribbean that are
• 30:41
  Speaker 8: that run track and we have you know a lot
• 30:43
  Speaker 8: of European kids that play in the in the tennis
• 30:47
  Speaker 8: and golf, and so you know, to have those dieticians
• 30:51
  Speaker 8: share their voice at the table's very important.
• 30:53
  Speaker 5: Men I can tell you I work with dieticians like
• 30:55
  Speaker 5: all of the country LC some some of the best,
• 30:57
  Speaker 5: Like there's assistant dieticians that good attered all over to
• 31:00
  Speaker 5: different colleges because of the program. And it's a lot
• 31:03
  Speaker 5: of it has to do with Chef Johnson and what
• 31:06
  Speaker 5: they do there. So they're fantastic, they are. And that
• 31:10
  Speaker 5: relationship between the chef and dietitian is not something that
• 31:13
  Speaker 5: every college has embraced as much as you.
• 31:16
  Speaker 8: Have chef It's not. It really isn't. And I hear
• 31:19
  Speaker 8: dietitians and chefs alike struggle with that. I think for me,
• 31:25
  Speaker 8: my belief in the success of that is the way
• 31:29
  Speaker 8: that LSU has structured it is they have you know,
• 31:32
  Speaker 8: in some places, the chef will report into the dietitians
• 31:36
  Speaker 8: and here I report in with the dietitians and the
• 31:38
  Speaker 8: same parallel, right like we all report up to the
• 31:41
  Speaker 8: same people, and so it creates an equal ground of
• 31:45
  Speaker 8: respect for one another. And you know, I think a
• 31:48
  Speaker 8: lot of it's in personality as well. I'm a fifty
• 31:50
  Speaker 8: year old man, you know, like if I was a
• 31:51
  Speaker 8: thirty year old man still that we may not be
• 31:55
  Speaker 8: having the same conversation, you know, like when I was young,
• 31:58
  Speaker 8: I was I was arrogant and prior, a full and
• 32:00
  Speaker 8: full of myself and was you know, super ambitious and
• 32:04
  Speaker 8: and you know, I think I've I've shed a lot
• 32:06
  Speaker 8: of that stuff out of my life. And and you know,
• 32:08
  Speaker 8: it makes it easier to communicate with dietitians. And you
• 32:13
  Speaker 8: take yourself out of the out of the out of
• 32:15
  Speaker 8: the process, and and make it about the people, you know,
• 32:19
  Speaker 8: who you're trying to feed. And so if anybody in
• 32:22
  Speaker 8: that equation is not looking at it that way, that's
• 32:26
  Speaker 8: where you run into conflict. And I think that's the
• 32:29
  Speaker 8: wonderful thing about these dieticians is they're they're all bought
• 32:31
  Speaker 8: into their students and their student athletes. You know, we
• 32:34
  Speaker 8: don't very often run into the selfish personality of pride
• 32:38
  Speaker 8: and ego.
• 32:40
  Speaker 2: Chef, you're the man. We love you, We appreciate you.
• 32:42
  Speaker 2: I always look forward to it each and every week.
• 32:44
  Speaker 2: And uh, I'll let Matt know that he's not allowed,
• 32:47
  Speaker 2: but I'll come see you here very soon.
• 32:49
  Speaker 1: It is.
• 32:50
  Speaker 8: I appreciate you all, Thank you, Thank Jeff.
• 32:52
  Speaker 2: All right, Chef Michael Johnson good enough to join us
• 32:55
  Speaker 2: every single Thursday here on OTB. All Right, we'll step
• 32:57
  Speaker 2: away more ot B when we come back off the
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  Speaker 5: And so if you're looking to keep that paper trail moving,
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  Speaker 5: office that pops up, go to golf cos obs, products,
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  Speaker 5: geop dot dot com.
• 34:13
  Speaker 3: And I just want to be.
• 34:23
  Speaker 4: That's change the gang for you.
• 34:25
  Speaker 1: I'm going to see what two thousand and seven shamps
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  Speaker 1: purple and gold to the core. This is off the
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  Speaker 1: bench with Hester and Flynn, Matt and Rouge's go to
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  Speaker 1: for all things Louisiana sports.
• 34:46
  Speaker 2: All right, we'll back in O t B. I'm gonna
• 34:50
  Speaker 2: remind you that friend's over at PALLA right now. They're
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• 35:36
  Speaker 5: I don't think you can go to the cafeteria. Man
• 35:38
  Speaker 5: didn't sound didn't sound great, did not sound great for you.
• 35:41
  Speaker 5: He's sometimes felt a little warm and like saying we
• 35:44
  Speaker 5: should come by whoever that Matt fella is, though, I.
• 35:49
  Speaker 4: Don't think he's getting in no sorry about it. Maybe
• 35:53
  Speaker 4: Lane shut the door on that.
• 35:55
  Speaker 2: No, that was the other guy. True, and Miss Delphine
• 36:01
  Speaker 2: still up front, I think so. I think mascot a chance.
• 36:04
  Speaker 5: Okay, yeah, mask got a shot, he's got a shote.
• 36:09
  Speaker 2: I wonder if miss Delphine still makes the cornbread muffins.
• 36:12
  Speaker 4: I mean, if she doesn't like chef, hadn't hired her
• 36:14
  Speaker 4: to make the muffins.
• 36:16
  Speaker 2: Maybe doesn't know Neil Pentagon, I should go like just
• 36:19
  Speaker 2: grab like five of them and that would be my meal.
• 36:21
  Speaker 4: Yeah. I would put butter on it like it was
• 36:23
  Speaker 4: a cupcake with icing.
• 36:27
  Speaker 2: It's crazy how far we've come and nutrition since.
• 36:31
  Speaker 5: Oh yeah, your body fat is little. There's the bluebellt
• 36:35
  Speaker 5: ice cream. Yeah, that was pretty much our nutrition with
• 36:40
  Speaker 5: Sam Nader, kind of like the the Nutritionist a little bit,
• 36:44
  Speaker 5: but it came to ice cream, fellas.
• 36:47
  Speaker 2: Some of you can't have the Bluebell in the back.
• 36:50
  Speaker 2: The ones you'd the little light in the ass. You
• 36:52
  Speaker 2: can have some blue Bell.
• 36:54
  Speaker 4: We got a blue belt list. We're checking it.
• 37:01
  Speaker 2: We did okay though, we did okay.
• 37:03
  Speaker 9: Back when this was a proper country. Yeah, we were good, though.
• 37:08
  Speaker 9: You're pretty good, pretty decent party, five nights a week
• 37:12
  Speaker 9: and eight. Bluebell ice cream.
• 37:13
  Speaker 6: I mean, it's it's funny you bring up Bluebell ice cream.
• 37:19
  Speaker 6: Literally just popped up on Twitter. A new flavor that
• 37:21
  Speaker 6: they just released today, chocolate lava cake.
• 37:25
  Speaker 3: That's that's gonna be in my freeze, the Victoria. Let's say, Hey,
• 37:29
  Speaker 3: that's gonna be in my freezer.
• 37:31
  Speaker 7: Making the pitch up on the way home.
• 37:33
  Speaker 3: My goodness, favorite Bluebell ice cream. It's the Dutch chocolate.
• 37:39
  Speaker 4: I mean it was.
• 37:41
  Speaker 7: I loved cookie cake when they had it, came up
• 37:42
  Speaker 7: by it twice.
• 37:43
  Speaker 4: It was.
• 37:44
  Speaker 3: It was really good.
• 37:44
  Speaker 2: Wedding cake, which is real.
• 37:47
  Speaker 3: Groom's cake is very good as well, very.
• 37:49
  Speaker 2: Good cookies and cream. I don't I don't know, you're right,
• 37:52
  Speaker 2: keep it simple, stupid.
• 37:54
  Speaker 4: Yeah, Dutch chocolate.
• 37:55
  Speaker 6: The homemade vanilla too. I think it's the best vanilla
• 37:57
  Speaker 6: ice cream there is. Yeah, that's there, you go.
• 38:03
  Speaker 5: Vanilla ice cream is my favorite. But because I like
• 38:05
  Speaker 5: to keep it simple. I don't like to church it
• 38:07
  Speaker 5: up too much. But there's other like cookies and cream
• 38:09
  Speaker 5: is classic to me. Cookie the cookie two step good, Yeah,
• 38:14
  Speaker 5: really good. Two things that needed to be put together,
• 38:17
  Speaker 5: cooks and cream plus stuff cookie dough.
• 38:19
  Speaker 4: That is.
• 38:21
  Speaker 5: If I'm if it's just like a guilty pleasure, I'm
• 38:24
  Speaker 5: going to go get a little pint, just eat it
• 38:25
  Speaker 5: out of the pint.
• 38:26
  Speaker 4: That would be the cookie two step.
• 38:27
  Speaker 5: But their vanilla ice cream is I don't want to
• 38:30
  Speaker 5: hear any other arguments.
• 38:31
  Speaker 6: It's like it's so good. It really it is the
• 38:34
  Speaker 6: best vanilla ice cream.
• 38:36
  Speaker 2: I mean, at one time Bluebell, I forget what it was,
• 38:40
  Speaker 2: but it had something that was like making people sick.
• 38:43
  Speaker 4: Yeah, it wassia.
• 38:48
  Speaker 2: I want to say, like it might might have gotten
• 38:49
  Speaker 2: a couple of people think about that that happened, and
• 38:53
  Speaker 2: we were like, when are they putting.
• 38:55
  Speaker 3: It exactly all the time.
• 38:58
  Speaker 7: We will go back in We were probably we're probably
• 39:01
  Speaker 7: fifteen or sixteen when that happened. I was like, look,
• 39:03
  Speaker 7: of all the people that are at risk, my age
• 39:05
  Speaker 7: group's probably the lowest. I'm like, can I sign some
• 39:08
  Speaker 7: type of waiver that just says I won't Sue blue Belt.
• 39:11
  Speaker 7: Can I have some.
• 39:12
  Speaker 5: Yeah, like there's clean that little spot up in the factory,
• 39:16
  Speaker 5: wipe it down and let's get let's.
• 39:18
  Speaker 3: Let's turn the machine back on it.
• 39:21
  Speaker 4: It had to be in the food safety world.
• 39:24
  Speaker 5: That's that's like one of the worst things that could
• 39:26
  Speaker 5: ever happen is lasteria. And then one of the second
• 39:29
  Speaker 5: words like if you cover it up. Basically they had
• 39:32
  Speaker 5: a little bit of a he said, she said, a little.
• 39:35
  Speaker 4: Bit of a cover up situation.
• 39:36
  Speaker 5: I think people dealt with a little prison time and situation.
• 39:41
  Speaker 5: But yeah, lasia can kill people for sure. And then
• 39:44
  Speaker 5: like it's also in like the dairy, Like you deal
• 39:46
  Speaker 5: with dairy. It's like a next level of sanitation and
• 39:49
  Speaker 5: all these certifications and procedural things that you gotta do.
• 39:52
  Speaker 4: So it takes your while to rewrite that procedures.
• 39:54
  Speaker 3: Hey, here you got listen to this.
• 39:56
  Speaker 6: This is the chocolate lava cake classic vanilla flavored ice
• 39:59
  Speaker 6: cream combine with rich chocolate cake pieces, chocolate sundae sauce,
• 40:03
  Speaker 6: and a dark chocolate fudge swirl.
• 40:05
  Speaker 4: O cow all right, I'm texting, Yeah, I'm letting victim.
• 40:09
  Speaker 7: I'm letting Victoria in my belly, Like.
• 40:13
  Speaker 3: What is it? Is it out today?
• 40:17
  Speaker 6: Is it like now available in the half gallon and
• 40:20
  Speaker 6: pint sizes, but only for a limited time.
• 40:22
  Speaker 2: You know where you can get blue Bell? I do Rouses.
• 40:26
  Speaker 2: You can rowses dot com find location that's nearest you.
• 40:30
  Speaker 2: They got all the bluebell that you can imagine. They
• 40:34
  Speaker 2: got a lot of stuff, a lot of local flavors
• 40:36
  Speaker 2: in a perfect dration.
• 40:38
  Speaker 4: My high.
• 40:39
  Speaker 2: Are you wanting to go pick up a meal real quick,
• 40:41
  Speaker 2: little salad bar, a little lunch bar, little sushi bar, Rouses,
• 40:45
  Speaker 2: breakfast bar right now for a couple more minutes. Not
• 40:48
  Speaker 2: a big deal. That's where I'm going. I'm gonna get up. No,
• 40:53
  Speaker 2: I'm not moving. I won't make it there in time
• 40:55
  Speaker 2: for the breakfast bar, but I'll make it in time
• 40:57
  Speaker 2: for the blue Bell.
• 40:58
  Speaker 4: That's a good point.
• 41:00
  Speaker 3: That just sounds so good.
• 41:01
  Speaker 4: It sounds so good.
• 41:04
  Speaker 5: If you want to make your water more than water,
• 41:08
  Speaker 5: you go get something high thought in there, make it
• 41:14
  Speaker 5: more than not just.
• 41:15
  Speaker 2: Yeah, it's not all, it's not all created the same.
• 41:19
  Speaker 4: Literally.
• 41:22
  Speaker 2: And on that note, we'll take our last break of
• 41:24
  Speaker 2: the show. We'll come back and we'll wrap it up.
• 41:27
  Speaker 2: We'll ask the bench brought to you Bias cold.
• 41:29
  Speaker 1: Do stinkers off the bench.
• 41:33
  Speaker 2: All right, there's a reason so many Louisiana families and
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  Speaker 2: businesses have trusted First American Bank in Trust for generations.
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  Speaker 2: Since nineteen ten, They've been helping people reach their financial
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  Speaker 5: Yeah, get ready to take your banking to the next level,
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  Speaker 5: to that local level. First American Banking Trust. Great people
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  Speaker 5: have there been doing business in Louisiana for over a century. Now,
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  Speaker 5: I didn't say decade, us at a century. It's over
• 42:18
  Speaker 5: one hundred years, buddy. Uh. They've been doing it the
• 42:20
  Speaker 5: right way, doing business in this place that you call.
• 42:23
  Speaker 5: And you're not talking to bankers and decision makers in
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  Speaker 5: New York City or the Left Coast. Nope, they're right
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• 42:37
  Speaker 2: You've got to rock waiting.
• 42:40
  Speaker 4: About but I know what about us?
• 42:43
  Speaker 3: It's the only way we know how to.
• 42:45
  Speaker 4: Down to about shall but I know what about us?
• 42:48
  Speaker 3: It's the only way we know how to Umanda.
• 42:52
  Speaker 2: I was the one who gain you your first kiss.
• 42:56
  Speaker 1: Locked in on LSU Football twenty four to seven. You're
• 42:59
  Speaker 1: listening to off the bench.
• 43:01
  Speaker 3: Even.
• 43:05
  Speaker 1: People screaming your name.
• 43:10
  Speaker 2: And you up. It's all right, welcome back in O
• 43:24
  Speaker 2: t B. I'll ask the bench brought to you by
• 43:27
  Speaker 2: Do Sekis. It's really the chat actually more turned into
• 43:31
  Speaker 2: an ice cream discussion, rightfully so though Yeah, it was
• 43:37
  Speaker 2: of ice cream brands and flavors and what's the best
• 43:40
  Speaker 2: place to go to? Uh, I'll start this off. Do
• 43:45
  Speaker 2: you like ice cream or custard?
• 43:46
  Speaker 5: Better?
• 43:47
  Speaker 3: Ice cream? Ice cream?
• 43:48
  Speaker 4: Yeah?
• 43:49
  Speaker 7: Ice cream, love a custard, but I like some chunks
• 43:52
  Speaker 7: in it and all that, like the custard tooth.
• 43:54
  Speaker 5: That's great. But ice cream. We were craving Andy's. We
• 43:58
  Speaker 5: went to Andy's the other day. It's great, awesome, but
• 44:01
  Speaker 5: ice cream.
• 44:02
  Speaker 2: Yeah, I'm not going to turn any of them down.
• 44:05
  Speaker 5: Like and I'm like, what's the distinction, the pure distinction?
• 44:08
  Speaker 5: A little more it's a little more soft serve.
• 44:12
  Speaker 3: It's creamier, it's softer.
• 44:14
  Speaker 2: Yeah, maybe there's more egg and for sure, I just
• 44:19
  Speaker 2: sometimes ice cream it isn't as good as others. I've
• 44:23
  Speaker 2: never had a bad custard.
• 44:24
  Speaker 4: That's fair.
• 44:27
  Speaker 5: There's there's some people that underthink their ice creams, like
• 44:30
  Speaker 5: with the flag of vanilla and like not all vanilla's equal,
• 44:33
  Speaker 5: for sure, and it's very obvious, like a homemade vanilla
• 44:38
  Speaker 5: ice cream, like with the old school ice.
• 44:41
  Speaker 7: I mean, my god, was like the closest thing commercially
• 44:44
  Speaker 7: to my father in law does it every Easter. He
• 44:47
  Speaker 7: has ice cream maker and he doesn't.
• 44:49
  Speaker 3: Great.
• 44:51
  Speaker 5: It's hard to find those those old school ones that
• 44:53
  Speaker 5: like we grew up with the wooden, wooden barrel of
• 44:56
  Speaker 5: the motor and the inside.
• 44:57
  Speaker 10: My goodness, yeah, that's what we said. We said, Custer
• 45:02
  Speaker 10: does have eggs. That's what we're talking about. It was
• 45:06
  Speaker 10: kind of a guess we aren't that smart.
• 45:09
  Speaker 2: Yeah, Katie's family used to own customer chop, anything about it?
• 45:15
  Speaker 2: Asked the bench as a player, when you got beat
• 45:18
  Speaker 2: in the playoffs, did you want that team to lose
• 45:21
  Speaker 2: in the next round or win the championship? To chalk
• 45:23
  Speaker 2: it up as just getting beat by the best. That
• 45:28
  Speaker 2: changed for me from here to there. If I hated
• 45:30
  Speaker 2: the team, no, if I didn't care, then yes, I'm
• 45:33
  Speaker 2: gonna be like, at least we lost the best. I'd
• 45:36
  Speaker 2: go back and forth.
• 45:37
  Speaker 4: To be honest with you.
• 45:38
  Speaker 5: I think as a I think from a fans perspective. Yeah,
• 45:40
  Speaker 5: I think it's a lot of I hope they win
• 45:42
  Speaker 5: at all because I want to at least like have
• 45:44
  Speaker 5: a list, some sort of bragging rights. Yeah. No, but
• 45:48
  Speaker 5: if we got beat in the I hated that team
• 45:49
  Speaker 5: that beat us, so I want.
• 45:50
  Speaker 2: To I wanted the Baltimore Ravens. I want to do
• 45:52
  Speaker 2: nothing but bad things.
• 45:55
  Speaker 4: Throw up everywhere.
• 45:56
  Speaker 2: Yeah, not even be able to make it to the game. Hell,
• 45:58
  Speaker 2: the lights did go out, but they can continue to play.
• 46:00
  Speaker 4: The game out USA top the bench. All right.
• 46:07
  Speaker 2: You know, here's something I didn't realize and still, you know,
• 46:10
  Speaker 2: until we started talking about our friends over at gen Gators,
• 46:14
  Speaker 2: most backup generators, basically built from parts made by different companies,
• 46:18
  Speaker 2: had no idea, uh, the engines one brand, the alternators another,
• 46:21
  Speaker 2: the controls or somebody else is so if something goes wrong,
• 46:24
  Speaker 2: kind of left trying to figure out who you're gonna
• 46:26
  Speaker 2: call who's responsible, who's gonna fix this? That is not
• 46:28
  Speaker 2: the case with a cooler generator installed by our friends
• 46:31
  Speaker 2: over at gen Gators. It's one name on the engine,
• 46:33
  Speaker 2: one on the alternator, one on the controls, and a
• 46:36
  Speaker 2: ten year warranty covering all of it. That is that
• 46:39
  Speaker 2: ultimate peace of mind that we talk about all the time,
• 46:41
  Speaker 2: especially during hurricane season. So check them out all nine
• 46:44
  Speaker 2: at jenators dot com. Of course that's Jen Gators with
• 46:47
  Speaker 2: the zegen Gators dot com.
• 46:49
  Speaker 5: That's right, the only gators we like around. Hey, there's
• 46:51
  Speaker 5: Jen Gators, uh so. And it's an incredible family and
• 46:54
  Speaker 5: incredible business, an incredible story. Everything started right here in Louisiana,
• 46:57
  Speaker 5: just helping people out after a hurricane. It is turned
• 46:59
  Speaker 5: to this rate generator business to protect your things, protect
• 47:02
  Speaker 5: your house. Jend gators dot com