Latest / WCHS Network Podcasts / 01/24/2025 The Dave Allen Show on 580 Live - Glen Jarrell, Steven Keith

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01/24/2025 The Dave Allen Show on 580 Live - Glen Jarrell, Steven Keith · WCHS Network Podcasts

0:00
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Speaker 2: The views and opinions expressed on this program do not
0:18
Speaker 2: necessarily reflect the views and opinions of five adwchs it's employees,
0:23
Speaker 2: or WVRC Media. From the studios of WVRC Media. The country,
0:30
Speaker 2: the United States of America, the state West Virginia, the
0:35
Speaker 2: city Charleston. This is the Dave Allen Show on five
0:40
Speaker 2: eighty Live and your host.
0:43
Speaker 3: What we've got here is failure newk He's kind of
0:49
Speaker 3: a big deal.
0:49
Speaker 4: I have come here to chew bubble gum and kick
0:53
Speaker 4: out a all autoblon.
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Speaker 3: Dave Allen, he f Friday Morning to you. Welcome to
1:02
Speaker 3: the show. Senior Producer Ryan Nicholson in charge of things today,
1:05
Speaker 3: big Ley Pickley Wiggly Hotline three zero four three four
1:08
Speaker 3: five fifty eight fifty eight, Tony the Taylor Text three
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Speaker 3: zero four nine three five five zero zero. We do
1:13
Speaker 3: the show for the Parmars Store studio. If there's not
1:15
Speaker 3: a Parmar Store near you now, there will be soon
1:17
Speaker 3: with Dave Island Show on five Any Life brought to
1:19
Speaker 3: you by Thornhill Otter Group. Your next ride and your
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Speaker 3: Chapmanville to Logan all the way to Belfrey, Kentucky. Start
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Speaker 3: to drive online at Thornhill Automotive dot Com. Phone calls
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Speaker 3: to the show a service of Big Lee, Pickley, Wiggley,
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Speaker 3: Spring Street, Charleston. Texting services provided by West Virginia's finance
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Speaker 3: Men's store Tony the Taylor Virginia Street and Charleston VI.
1:38
Speaker 3: Isit Bestmaster Taylor dot Com standing by Well, we actually
1:42
Speaker 3: we don't have Hannah Gardner this week. She had a
1:44
Speaker 3: prior commitment. But I do have the story of Maxine,
1:47
Speaker 3: who is our adopt me. Please put of the week.
1:49
Speaker 3: I'll tell you all about Maxine coming up here momentarily.
1:51
Speaker 3: Today is opening day of the West Virginia Hunting a
1:53
Speaker 3: Fishing Show for the Comma Seem of Convention Center. Glenn
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Speaker 3: Jerald from the West Virginia Trophy Hunters Associations, it's sponsors
2:00
Speaker 3: of the event Glenn It will be stopping by the studio.
2:03
Speaker 3: Next week is restaurant Week in Charleston. Stephen Keith, the
2:06
Speaker 3: food guy, is going to stop by to talk about that.
2:09
Speaker 3: Plus we get the Red's Caravan going on this evening
2:12
Speaker 3: with the Kyle steam of Convention Center. So we got
2:14
Speaker 3: a lot to get to this morning. I do want
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Speaker 3: to start by going to the newsroom and bringing in
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Speaker 3: Jeff Jenkins, Jeff good Morning more riveting testimony yesterday and
2:22
Speaker 3: the White feather at Lance trial here in Charleston.
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Speaker 5: Yeah, so Donald Ray Lance Dave good Morning was on
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Speaker 5: the stay and one of the one of the defendants
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Speaker 5: in this case and continued to pretty much the same
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Speaker 5: theme as his wife that there was no abuse of
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Speaker 5: these children. There's some frustration because the older ones some
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Speaker 5: issues the older the oldest son has and uh. And
2:48
Speaker 5: there were a couple of witnesses also, Jeenie White Feathers
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Speaker 5: brothers testified. But Lance will be back on the stand today.
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Speaker 5: So basically denying everything, I mean, denying that they abuse
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Speaker 5: the kids, had answered for why you know they did
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Speaker 5: what they did. He talked about the chores that he
3:04
Speaker 5: gave them, saying that he would work with them and
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Speaker 5: you know, and the chores developed children.
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Speaker 2: And he.
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Speaker 5: Was asked to answer that video that was shown of
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Speaker 5: him with the PVC pipe and how he slammed it down,
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Speaker 5: and he said he never he never struck any of
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Speaker 5: the children. And so we'll see that was all on
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Speaker 5: direct testimony. So now the cross examination begins today of
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Speaker 5: Kanawk County prosecutors. So we'll see how that goes. I'm
3:34
Speaker 5: sure they're going to press him a little bit on
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Speaker 5: some of the things they've seen and heard.
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Speaker 6: Uh.
3:39
Speaker 5: And we'll see how he responds. But it's got to
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Speaker 5: be getting closed. There might be one, maybe two witnesses
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Speaker 5: for the defense left. It's got to be getting pretty
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Speaker 5: close to the defense resting their case. Could happen today,
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Speaker 5: maybe late in the day.
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Speaker 6: Uh.
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Speaker 5: And we'll see the timing of the judge. What you know,
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Speaker 5: what the judge or both sides want to do if
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Speaker 5: they want to head into the last phases of the trial.
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Speaker 5: Fory it will continue next week. We'll see, all right.
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Speaker 3: And I'll see you over at the Reds Caravan this evening.
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Speaker 5: Yes, yes, we're excited about that. Six o'clock tonight. We'll
4:08
Speaker 5: be on the air and we'll be interviewing red some
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Speaker 5: of them on the major league roster. Carson Spears, one
4:16
Speaker 5: of the starting pitchers from last year. Blake Dunn, who
4:19
Speaker 5: came up toward the end of the year as an outfielder,
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Speaker 5: has a real chance to make the team as a
4:25
Speaker 5: fourth outfielder. Also South Stewart, one of their top prospects
4:29
Speaker 5: who was actually here last year. And we'll catch up
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Speaker 5: with sal and then Jose Franco, which is a young
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Speaker 5: pitcher for the Reds. Those are the four players that
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Speaker 5: will be there tonight and we look forward to seeing
4:39
Speaker 5: all the Reds fans of the five Adwchs listeners and
4:42
Speaker 5: Reds fans.
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Speaker 3: It's going to be as we've talked about yesterday, JAF,
4:44
Speaker 3: it's going to be a little busy over at the
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Speaker 3: Kyle Seema Convention Center tonight because we have, of course
4:49
Speaker 3: the Western Indian Hunting Fishing Show, which they called they'll
4:51
Speaker 3: cut the ribbon on that at noon today. And also
4:54
Speaker 3: you've got a big country concert over there tonight with
4:56
Speaker 3: Parker McCollum and Concerts, so you might want to leave
4:59
Speaker 3: a little bit early to get there. Yeah, we're going
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Speaker 3: to be in the theater section right. Yeah, we're in
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Speaker 3: the theater section, and there's plenty parking in the mall. Yeah, yeah,
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Speaker 3: there isn't a lot of parking. There is a lot
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Speaker 3: of argent them all. You're right about that, all right, Jeff,
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Speaker 3: thanks a lot, and we'll be following the trial. If
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Speaker 3: any any major developments happened, of course you can catch
5:18
Speaker 3: them on the air and online. Thanks a lot, Jeff, Okay, thanks,
5:20
Speaker 3: But Dave Allen showing five Adeline brought to you apart
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Speaker 3: by Pinnacle Consultants. Poor indoor air quality can cause a
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Speaker 3: you don't know can hurt you. Now normally this is
5:38
Speaker 3: the time when I transition into Hannah Gardner from the
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Speaker 3: Gnawal charust and Humane Association with this week's Adopt Me
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Speaker 3: Please pet of the week got the pet taking care
5:45
Speaker 3: of But we don't have Hannah today. Hannah had a
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Speaker 3: prior commitment, so she is unable to make her weekly appearance.
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Speaker 3: But if you go over to my Facebook page, Dave
5:54
Speaker 3: Allen Radio, or you can catch me on X at
5:57
Speaker 3: dave A seventy. At dave A seventy you will see
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Speaker 3: the picture of Maxine. Maxine is a beautiful two year
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Speaker 3: old brindle girl. She is Spade, vaccinated and microchipped. I
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Speaker 3: love this. In the description, Hannah tells me that Maxine
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Speaker 3: loves chicken and attention. That pretty much sounds like me.
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Speaker 3: Very very calm girl loves laps, I mean not running
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Speaker 3: laps necessarily, but being a lap dog, and at fifty
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Speaker 3: pounds that's kind of a big lap dog. So just
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Speaker 3: know that apparently seems to love other dogs. Seems to
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Speaker 3: be kid friendly as well, but as always you want
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Speaker 3: to use caution. Maxine is a beautiful, beautiful dog. Again,
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Speaker 3: two year old brindle, She's Spade, She's vaccinated and microchipped,
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Speaker 3: very calm girl, loves to go on walks. Could probably
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Speaker 3: use a little bit more lease training, but she's still young.
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Speaker 3: She's two, so you can work with her on that.
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Speaker 3: And does appear to be kid friendly, but as always
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Speaker 3: we do want to urge caution when you're dealing with that. Now,
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Speaker 3: as far as things going on over at the Canah
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Speaker 3: Charleston Humane Association, I do want to point you can
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Speaker 3: always go follow them on Facebook because they do a
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Speaker 3: great job with their social media there. Uh, there was
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Speaker 3: a story that happened earlier this week, and this happens
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Speaker 3: probably a lot more than you may think. It was
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Speaker 3: an abandoned home situation where they picked up three adult
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Speaker 3: dogs and two puppies. They were left inside the inside
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Speaker 3: this abandoned home and the folks at the shelter were
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Speaker 3: able to get to them and they're kind of nursing
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Speaker 3: them back to health right now. They've got pictures of
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Speaker 3: at least one of the dogs I saw on their
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Speaker 3: Facebook page, So if you want to see the dog
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Speaker 3: I'm talking about, then head on over to the Kanaal
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Speaker 3: Charleston Humane Association and their Facebook page and you can
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Speaker 3: see it. But again, sadly, that happens more often than
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Speaker 3: you may think. And it's been just like for everybody
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Speaker 3: else this someone told me this morning, this January has
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Speaker 3: been the longest year. That's actually a month.
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Speaker 2: Uh.
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Speaker 3: They've they've had to they've had to close early a
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Speaker 3: couple of times up to the animals shelter, and on
8:01
Speaker 3: at least two or three occasions that I know of,
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Speaker 3: the staff has actually spent the night up there. So
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Speaker 3: they that they could use a break, and they are
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Speaker 3: always looking for volunteers to come and help walk the dogs,
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Speaker 3: to take them out for you know, for for play
8:16
Speaker 3: groups or whatever the case may be. So get in
8:17
Speaker 3: touch with those folks at the animal shelter if you
8:19
Speaker 3: would like to help them out. And of course they
8:21
Speaker 3: are pretty much at capacity from what Hannah tells me
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Speaker 3: that they they they're just they've got animals everywhere where.
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Speaker 3: They've got dogs sleeping in offices and so on and
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Speaker 3: so forth. So it would be a great time for
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Speaker 3: you and your family to adopt a pet. And they
8:35
Speaker 3: have this pick your Price adoption special, which is just
8:38
Speaker 3: pretty much what the name implies. You pretty much pick
8:41
Speaker 3: your price and you can get a great, great looking
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Speaker 3: animal to join your family. But again, our adopt me please.
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Speaker 3: Pet of the Week this week is Maxine, a two
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Speaker 3: year old brindle girl. She is Spade, She is vaccinated
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Speaker 3: and micro chip love This loves chicken and attention. She's
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Speaker 3: a very very sweet, very calm dog around fifty pounds,
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Speaker 3: loves other dogs, appears to be a kid friendly, definitely
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Speaker 3: a lapdog. So if you are looking for a great
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Speaker 3: pet for your family, this girl, Maxine would be absolutely
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Speaker 3: perfect for that. And again if you want to see
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Speaker 3: Maxine's picture, I've got it posted as I do every
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Speaker 3: week with our on Friday with our adopt Me please
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Speaker 3: put of the Week from the Canal Charleston Humaine Association.
9:22
Speaker 3: You can check out the picture on my Facebook page.
9:25
Speaker 3: It's Dave Allen Radio or on x AT. That's the
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Speaker 3: artist for me known as Twitter at Dave A seventy
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Speaker 3: big Ley Pickley Wiggly Hotline three zero four three four
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Speaker 3: five fifty eight fifty eight Tony the Taylor Text three
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Speaker 3: zero four nine three five five zero zero eight the
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Speaker 3: Dave Allen showing five any line broad to you part
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Speaker 3: by your hometown baseball team, the Charleston dirty Birds. Before
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Speaker 3: you know it's we're gonna be playing baseball over Gomart
9:48
Speaker 3: Ball Park. Check out the twenty twenty five Dirty Birds schedule,
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Speaker 3: dirty Birds merchandise and more at dirty Birds baseball dot com.
9:55
Speaker 3: We're gonna take a break. Coming up a little bit
9:57
Speaker 3: later on next week, we'll kick off a restaurant week
10:00
Speaker 3: here in Charleston. We'll talk to Stephen Keith. You read
10:02
Speaker 3: It's column every Wednesday in the Gazette Mail The Food
10:05
Speaker 3: Guy Stephen Keith is not only to talk about Restaurant Week,
10:07
Speaker 3: but there's some other exciting things related to the culinary
10:10
Speaker 3: scene here in Charleston. You may have seen earlier this
10:12
Speaker 3: week it was announced that the young man who is
10:15
Speaker 3: a chef at the restaurant Ye Brusi, is trying to
10:19
Speaker 3: follow in the steps of chef Paul Smith. He's been
10:21
Speaker 3: nominated for a James Beard Award. So we'll talk to
10:24
Speaker 3: Steven about that and then they get a preview of
10:26
Speaker 3: Restaurant Week. Also more o the Red's Caravan coming up
10:29
Speaker 3: a little bit later on, and we got the kickoff
10:32
Speaker 3: of the West Virginia Hunting and Fishing Show at the
10:34
Speaker 3: Coliseum and Convention Center Friday, Saturday and Sunday. Ribbon cutting
10:37
Speaker 3: at noon today. Glenn Jerrold from the West Virginia Trophy
10:41
Speaker 3: Hunters Association sponsoring the event as they do every year
10:44
Speaker 3: for the thirty seventh year. We'll talk to Glenn Jarrold
10:46
Speaker 3: when we come back right after this on The Voice
10:48
Speaker 3: of Charleston. SEHS brought to you by the Eric J.
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Speaker 8: Americans for Prosperity West Virginia's Pathway to Prosperity is a
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Speaker 8: bold roadmap to help principled policymakers rapidly transform the Mountain
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Speaker 8: State into a better place to live, work, and raise
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Speaker 8: keep more of their hard earned paychecks. While the recent
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Speaker 8: work of the legislature has taken enormous strides toward breaking
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Speaker 8: not the time to rest on our laurels. Instead, we
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Speaker 8: not authorized by any candidate or candidate's committee.
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Speaker 3: It is nine twenty. In the heart of West Virginia,
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Speaker 3: there exist a profound force that goes beyond the realm
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Speaker 3: of sports, transcending limitations and fostering a sense of belonging.
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Speaker 3: zero eight Texas. God bless and thank you to all
13:10
Speaker 3: those at the Fixed Some clinic for doing everything they
13:12
Speaker 3: could to try to save the life of a stray
13:14
Speaker 3: cat that was almost frozen to death when it was
13:16
Speaker 3: brought to them. Sadly, the poor baby did not make it.
13:18
Speaker 3: Please it's an all caps, Please help as stray when
13:21
Speaker 3: you see one. No animal deserves to suffer like this
13:24
Speaker 3: and past this world thinking no one cares. I could
13:28
Speaker 3: not agree more. Hey, I got a traffic update I
13:30
Speaker 3: need to pass along to you. Just received word that
13:34
Speaker 3: thirty five Rout thirty five around the Buffalo area is
13:39
Speaker 3: backed up majorly as you head in towards the Tays
13:42
Speaker 3: Valley area. Rind of mine just sent me some pictures.
13:44
Speaker 3: Don't know exactly what is going on there, but if
13:46
Speaker 3: you're going to be traveling you're listening to us this morning,
13:48
Speaker 3: you're traveling on RUTH thirty five, as we say in
13:51
Speaker 3: the country, on the on the fancy four lane there
13:54
Speaker 3: it is. It's backed up quite a bit. My buddy
13:58
Speaker 3: here says from the Buffalo area all the way back
14:02
Speaker 3: to almost Point Pleasant. That is a fur piece. So
14:05
Speaker 3: I don't know exactly what's going on there, but you
14:08
Speaker 3: may want to know that if you were listening to
14:11
Speaker 3: us in that area and get the information over to
14:13
Speaker 3: Jeff Jenkins will try to get trying to get some
14:16
Speaker 3: more info of exactly what is going on there. The
14:19
Speaker 3: ribbon cutting is later today at the Collins Seem Convention
14:21
Speaker 3: Center for the thirty seventh Annual West Virginia Hunting and
14:24
Speaker 3: Fishing Show. The ribbon cutting at noon. Glenn Gerald with
14:26
Speaker 3: the West Virginia Trophy Hunters Association joins us. Now, Glenn,
14:29
Speaker 3: it is about that time, man.
14:30
Speaker 7: Yes, it is like you said, We're going to cut
14:32
Speaker 7: the ribbon at noon today and we're going to go
14:34
Speaker 7: till nine tonight Saturday. We'll be there from nine to
14:37
Speaker 7: nine on Sunday ten to five.
14:39
Speaker 3: And unlike in years past, the weather is actually going
14:43
Speaker 3: to cooperate. Because I know it's in thirty seven years.
14:46
Speaker 3: You've probably seen it all in January. You probably had
14:48
Speaker 3: winter storms and temperatures in the sixties or seventies. You
14:50
Speaker 3: just never know with weather in West Virginia. But we're
14:53
Speaker 3: looking good this weekend.
14:54
Speaker 7: Yes, we are, so, I understand the roads are clear.
14:57
Speaker 7: Oh yeah, the Maline roads are clear, and it's.
15:00
Speaker 3: Well unless sure, I'm thirty five right directly.
15:02
Speaker 7: But they'll have that cleared up, manoon. So come on
15:05
Speaker 7: down to the coliseum.
15:07
Speaker 3: And uh I heard Chris say this this morning on
15:09
Speaker 3: the morning news. If you've had cabin fever, and there's
15:12
Speaker 3: a lot of people, I mean, you think this has
15:14
Speaker 3: been this January has been the longest year to be
15:17
Speaker 3: a month, but you know, it's almost three weeks since
15:20
Speaker 3: we got that big snowstorm that happened on Sunday, and
15:22
Speaker 3: then we had the ice on top of that. Then
15:24
Speaker 3: we added a little bit more to that. There's a
15:26
Speaker 3: whole lot of people right now that are saying, I
15:27
Speaker 3: got to get out of the house, and this would
15:29
Speaker 3: be a great weekend to do it.
15:31
Speaker 7: Yes, yes it is, and we have a great show scheduled.
15:33
Speaker 7: What we really do. We have some great outfitters coming
15:36
Speaker 7: from all over the country, from Canada and South Africa
15:38
Speaker 7: and so forth, and uht great vendors there. There's something
15:42
Speaker 7: for everyone there if you're interested in anything doing with
15:45
Speaker 7: the outdoors. I was down there earlier today and I
15:48
Speaker 7: noticed all the beautiful boats that moved into to the
15:52
Speaker 7: coliseum have full wheelers, motorcycles, not only hunting and fishing.
15:57
Speaker 7: It's there's something for everyone that has anything to do
16:00
Speaker 7: with the outdoors.
16:01
Speaker 3: And that that's a really good point because when you
16:03
Speaker 3: think hunting and fishing, people automatically. But that's why we
16:06
Speaker 3: throw the outdoors element in there. It's not just hunting
16:09
Speaker 3: and fishing stuff, although that's a very big part of it.
16:11
Speaker 3: You got clothing outfitters there, you've done that, and what
16:14
Speaker 3: interests me, You've got food there too.
16:16
Speaker 7: Yes, they have food also, and lots of shopping for
16:21
Speaker 7: the excuse me, for the little ladies. And uh so
16:25
Speaker 7: it's it's it's something for everything. We have a lot
16:27
Speaker 7: of things for the youngsters. The youngers can shoot archery,
16:30
Speaker 7: they can do casting like they were fishing.
16:32
Speaker 9: They can shoot.
16:33
Speaker 7: The trailer that the Department National Resources have. It's it's
16:37
Speaker 7: a laser shoot and it's an educational thing. It's whether
16:40
Speaker 7: it's a safe shot or not. And so it's there's
16:43
Speaker 7: something for everyone.
16:45
Speaker 3: Really, a lot of good education, yes, and there as yeah.
16:48
Speaker 7: And along with the education, some great seminars. Even our
16:52
Speaker 7: Western State Parks Commission what we'll be there talking about
16:55
Speaker 7: our beautiful state parks. The Department Atual Resource is going
16:58
Speaker 7: to have a say, a boat safety seminar, a Hunter
17:02
Speaker 7: Seminar in just an outdoor presentation. So I think the
17:07
Speaker 7: theme Isshure is education.
17:09
Speaker 3: Yeah, and there's a lot of that going on, but
17:10
Speaker 3: the valand showing five Any Life brought to you apart
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Speaker 3: pickup er dining in a Huston's Pizza dot Com and
17:23
Speaker 3: our man Chris Lawrence. Of course, mister outdoors. This is
17:26
Speaker 3: Chris is in his element. Man, he's the best newsman around.
17:29
Speaker 3: But boy, you put him in this element and you
17:31
Speaker 3: wipe him up and let him go.
17:32
Speaker 7: Glenn, Absolutely, we love having Chris there. He'll be there
17:37
Speaker 7: I think for four hours on the Saturday. Okay, now
17:41
Speaker 7: that's just on the air. He'll be there all the weekend.
17:43
Speaker 7: I mean he'll be there, that's right, that's right, And
17:46
Speaker 7: he will be on the air and he does a
17:48
Speaker 7: great job. He interviews the outfitters, whether it's some fishing
17:53
Speaker 7: captain from the Great Lakes or someone from South Dakota
17:57
Speaker 7: or somewhere. You know, he'll talk about out to Barah hunting,
18:00
Speaker 7: he'll talk about the ilk hunting, he'll talk about the
18:03
Speaker 7: fishing that's available. And Chris does a fantastic job.
18:06
Speaker 3: Yeah, he's he's in his element. And again he was
18:08
Speaker 3: all pumped up about it this morning when he left.
18:11
Speaker 3: He's in the studio before I am doing the morning
18:13
Speaker 3: news and he's he's rare and to go. And he'll
18:15
Speaker 3: be as I said, he'll be doing his show wester
18:18
Speaker 3: Rgin The Outdoors Live from there to March, like a
18:19
Speaker 3: three hour show. He'll be helping out with some of
18:22
Speaker 3: the guests on stage. There's just so much. There's so
18:25
Speaker 3: many different things. We had a texture, Glenn. Somebody said,
18:28
Speaker 3: do they still do the fishing pool for kids?
18:32
Speaker 7: They'll do casting, okay, Well, teach them how to cast
18:36
Speaker 7: safely and so forth, and like I say, they can
18:38
Speaker 7: shoot archer and other things. There's a lot of things
18:40
Speaker 7: for the youngsters there. It's a whole family event, it
18:43
Speaker 7: really is.
18:44
Speaker 3: And that's one of the things that I like about
18:46
Speaker 3: it because I think any anything with our young people
18:49
Speaker 3: that you can do to get him to put and well,
18:51
Speaker 3: for that matter, some of the adults Glenn too is
18:53
Speaker 3: well to get him to put down the device for
18:55
Speaker 3: a little while and come inside to experience the outdoors.
18:59
Speaker 3: If that makes any sense. Yes, it does start them,
19:01
Speaker 3: start them out, Yes it does.
19:02
Speaker 7: Really, it's a lot a lot about it education that
19:05
Speaker 7: this year.
19:06
Speaker 9: So, like I said, there was something for everyone.
19:09
Speaker 3: What's and you were on a couple of days ago.
19:11
Speaker 3: But in case people missed it, give me some returning
19:14
Speaker 3: favorites and also give me some new stuff.
19:16
Speaker 7: All some new stuff. We have several vendors that hasn't
19:19
Speaker 7: been there before. They've heard about our show through other
19:22
Speaker 7: vendors and so forth. And of course the old vendors
19:25
Speaker 7: are there that's been there for years. We have people
19:29
Speaker 7: come in and say, hey, where's the so and so
19:31
Speaker 7: booth of a hunting with him last year? I fished
19:33
Speaker 7: with him last year and I want to talk to
19:35
Speaker 7: him again. I've brought her friends or neighbors. We willing
19:38
Speaker 7: to talk about another trip.
19:39
Speaker 3: And of course a lot of those returning favorites. But
19:41
Speaker 3: we got we got, as you said, new stuff this year.
19:43
Speaker 3: Some people that have never been there. And this is
19:45
Speaker 3: I saw an interview on television that was done last
19:49
Speaker 3: night with one of the outfitters there, and I guess
19:51
Speaker 3: he was kind of there last night getting set up
19:53
Speaker 3: and one of the one of the vendors, and he
19:55
Speaker 3: just said, look, he said, this is like a family
19:57
Speaker 3: reunion for us. We come here every every year from
20:00
Speaker 3: out of state. We set up and we see people
20:02
Speaker 3: we haven't seen last year. You make friendships with people,
20:05
Speaker 3: like you talked about going on some of the hunting
20:07
Speaker 3: and fishing trips and things of that nature. That's kind
20:09
Speaker 3: of the whole vibe here.
20:10
Speaker 7: Yet, Yes, it is, like I say, they'll have her
20:13
Speaker 7: return people that kind of come back every year.
20:16
Speaker 9: So again it's a family affair.
20:20
Speaker 3: And I do want to mention that our good friend
20:21
Speaker 3: Rob Real from his sister station ninety six one KWS,
20:24
Speaker 3: will be broadcasting live from there both today and tomorrow,
20:27
Speaker 3: so he'll be over there I think starting run. I
20:29
Speaker 3: think around eleven or so this morning, before the doors
20:31
Speaker 3: even open. Rob will be over there as well. And
20:34
Speaker 3: talk about the ticket prices, because it doesn't cost a
20:36
Speaker 3: whole lot to get in.
20:36
Speaker 7: Oh, only twelve dollars for adults twelve and unders gets
20:40
Speaker 7: in free.
20:41
Speaker 3: Yeah, and again great deal, that's and plenty of opportunities
20:44
Speaker 3: throughout the weekend. I mean, because you've got Friday, and
20:47
Speaker 3: I mentioned earlier it's going to be packed over there
20:49
Speaker 3: tonight because not only do you have people wanting to
20:51
Speaker 3: get out of the house because of the snow we've had,
20:54
Speaker 3: but we've got a big country concert going on tonight
20:57
Speaker 3: with Parker McCollum. We've also got the Red's Caravan and
21:00
Speaker 3: I'll be over there for that. So if you look
21:03
Speaker 3: at it you say, well, maybe it's a little too
21:04
Speaker 3: crowded for me tonight, and some people may be that way.
21:07
Speaker 3: You got all day tomorrow, and then you got all
21:09
Speaker 3: day Sunday after church as well.
21:11
Speaker 7: Absolutely, and a lot of other things are going on.
21:13
Speaker 7: We have a great auction on Saturday afternoon at five o'clock.
21:16
Speaker 7: There'll be great honey fishing trips that they'll bring, great guns,
21:20
Speaker 7: auction off, beautiful knives, artwork, anything you want to do
21:24
Speaker 7: with the outdoors. There'll be some great, great auction items
21:27
Speaker 7: going on. Plus the department that's Resource Resources will be
21:31
Speaker 7: there scoring of white tail antlers all weekend. So if
21:33
Speaker 7: you've got a nice buck you want scored, bring it in.
21:36
Speaker 7: We'll score it for you and hang it up in
21:38
Speaker 7: our white Tail Hall of Fame. That's a beautiful display
21:40
Speaker 7: of great bucks have been harvested in the state of
21:43
Speaker 7: West Virginia.
21:44
Speaker 3: And you normally do a fashion show.
21:46
Speaker 7: We're going to have a fashion show yes on Saturday afternoon,
21:50
Speaker 7: and it was great. It was a big hit last year.
21:53
Speaker 7: We'll have all kinds of camo outdoors there, right, so
22:00
Speaker 7: that fashion show was really big hit.
22:03
Speaker 3: All right, So, Glenn, I know you got to get
22:06
Speaker 3: out of there, although you're kind of you may actually
22:08
Speaker 3: enjoy being out of there for a little bit. Maybe
22:09
Speaker 3: you just come over and hang out a little bit.
22:11
Speaker 3: We'll keep an interview going so because I know it's
22:14
Speaker 3: very hectic over there. But this would not be possible
22:16
Speaker 3: though without a lot of folks. I know that you
22:19
Speaker 3: have a great relationship obviously with the Coyloseema Convention Center
22:22
Speaker 3: of the City of Charleston too, because this is a big,
22:25
Speaker 3: big economic boom to not only Charleston but the surrounding
22:29
Speaker 3: areas for that as far as hotels and things like that.
22:31
Speaker 8: Go.
22:31
Speaker 7: Oh absolutely, We'll have over one hundred vendors coming in
22:34
Speaker 7: from out of state and so forth. So it is
22:37
Speaker 7: a big help for the city at Charleston.
22:40
Speaker 3: All right, give us the hours again.
22:43
Speaker 9: Ours again.
22:43
Speaker 7: We start at noon today and go to nine tonight
22:46
Speaker 7: and Saturday nine to nine and Sunday ten to five.
22:50
Speaker 3: And somebody's texting about the food vendors inside selling they're there,
22:53
Speaker 3: because I know last year I walked out of there
22:55
Speaker 3: with some pretty delicious meat sticks last year.
22:59
Speaker 9: They're down, are setting up right now.
23:01
Speaker 3: And of course you've got the folks there at the
23:03
Speaker 3: at the Kyle Sam that do a great job too
23:06
Speaker 3: with their their grill they have there. One of my
23:08
Speaker 3: buddies was there last year and he said, I don't know,
23:10
Speaker 3: but I've had a better cheeseburger in my life than what.
23:12
Speaker 3: So I'm assuming they're going to be The restaurant will
23:14
Speaker 3: be open as well too.
23:15
Speaker 7: That's great, So plan on spending an entire day. Okay,
23:18
Speaker 7: you can get something to eat and then enjoy the show.
23:21
Speaker 3: All right, Glenn, appreciate you being here. You guys are
23:23
Speaker 3: on Facebook if you need any more information about anything
23:25
Speaker 3: we talked about. And again it's happening today. The ribbon
23:28
Speaker 3: cutting is at noon, and then it'll be all day
23:30
Speaker 3: tomorrow and well this evening of course, all day tomorrow
23:33
Speaker 3: and all day on Sunday, ending at five on Sunday.
23:37
Speaker 3: We'll tell you on.
23:38
Speaker 7: Five week we started ten and go to five on Sunday.
23:40
Speaker 3: All right, all right, Glenn from the West Virginia. Uh, okay,
23:44
Speaker 3: I'll have to handle that tax that text. It's not
23:46
Speaker 3: about you.
23:47
Speaker 9: I'll text.
23:47
Speaker 3: I'll handle that later. So you got information available on
23:50
Speaker 3: your Facebook page, I know, and it's out there, and
23:53
Speaker 3: we got information on iris. Well, Glenn, I know you
23:55
Speaker 3: got to go. I appreciate you being here man, thanks
23:57
Speaker 3: a lot. Uh, We're I'll talk to you about that
24:01
Speaker 3: a little bit later. Okay, all right at these off
24:04
Speaker 3: the air, on the on the air, off the air conversations.
24:06
Speaker 3: Glenn Jerald from the West Virginia Trophy Hunters Association with
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24:38
Speaker 3: here in the Canaal Valley, including restaurant week. It's next
24:42
Speaker 3: week here in Charleston. Stephen keep the food guy from
24:44
Speaker 3: the Gazette mail will join us when we come back
24:46
Speaker 3: right after this on the Voice of Charleston WCCHS.
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Speaker 3: Text says Parker McCollum. Country sounds more like pop music
27:03
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27:07
Speaker 3: a country artist. But I'm gonna tell you something about
27:08
Speaker 3: Parker McCollum. I was not familiar with him at all,
27:12
Speaker 3: and I caught a concert that he did on like
27:14
Speaker 3: out of Austin City Limits or something like that. I'm
27:16
Speaker 3: flipping through the channels one night, and the guy's good.
27:19
Speaker 3: He's really really good. It's going to be a great
27:21
Speaker 3: concert tonight over the Condlseeman Convention Center. As I said,
27:24
Speaker 3: if you're coming to the concert tonight, if you're coming
27:27
Speaker 3: to the Red's Caravan tonight, if you are coming to
27:30
Speaker 3: the Hunting and Fishing show, which starts at noon today,
27:33
Speaker 3: if you come this evening, be prepared to do a
27:36
Speaker 3: little bit of walking because the Coddle Seemen Convention Center
27:39
Speaker 3: is going to be rocking literally and figuratively, because there's
27:43
Speaker 3: a whole lot of stuff going on in that one building.
27:45
Speaker 3: You got the major country concert, you got the Red's Caravan,
27:48
Speaker 3: and you got the hunting and Fishing show all going
27:51
Speaker 3: on tonight in one location at the Coddle Seeman Convention Center. Well,
27:54
Speaker 3: next week, Restaurant Week is in Charleston kicks off next
27:58
Speaker 3: week here to talk about the food. Good guy. You
28:00
Speaker 3: read his column each week in the Charleston Gazette Mail
28:03
Speaker 3: every Wednesday. Stephen Keith. This year, Good morning, Sarah, Welcome
28:05
Speaker 3: to the show.
28:06
Speaker 11: Thanks, thanks so much for having me.
28:08
Speaker 3: Restaurant Week is next week. I've got a graphic posted
28:10
Speaker 3: about on my social media with the restaurants that are
28:13
Speaker 3: taking part, all your favorites. Delphia ten ten Bridge, Black
28:17
Speaker 3: Sheep Burritos, Ricata's DT Prime, m Two Brothers and a Grill,
28:22
Speaker 3: Fernbank Public House, ichibon the Lookout, Pies and Pints Restaurant, here, Brewsy,
28:27
Speaker 3: Sam's Uptown Cafe, Sergio's Sohos of Old stud Room. That's
28:31
Speaker 3: that's quite a lineup, sir.
28:32
Speaker 12: It sure is sixteen restaurants this year. You've got two
28:35
Speaker 12: restaurants that have done it all twelve years. The event's
28:38
Speaker 12: taking place so hose in Ichibon, and then there's a
28:41
Speaker 12: newcomer this year with Sergio's on the West Side.
28:44
Speaker 3: Sergio's is delicious by the way. They started in a
28:46
Speaker 3: hurricane where I live and man, it's it's it's really
28:50
Speaker 3: really good. And I'm sure the one here on the
28:52
Speaker 3: West Side is good as well. Talk about the whole
28:55
Speaker 3: concept of a Restaurant Week, because you've been in it
28:58
Speaker 3: from pretty much the very beginning or at least thereabouts.
29:00
Speaker 3: Talk about the whole concept restaurant Week.
29:02
Speaker 12: Sure. So it was started twelve years ago by Buzzfoods,
29:05
Speaker 12: who sponsor and organize and promote the event, and it
29:09
Speaker 12: was specifically designed to happen this time of year. The
29:12
Speaker 12: period between Christmas, New Years and Valentine's Day is typically
29:16
Speaker 12: the slowest time of year for restaurants, and if you've
29:18
Speaker 12: been out and about the past couple of weeks, you've
29:20
Speaker 12: certainly seen that in the weather, it's been no help.
29:23
Speaker 12: So it was designed to get people to encourage people
29:26
Speaker 12: to support you know, these restaurants and businesses at the
29:28
Speaker 12: time where they're typically slow by offering you know, a
29:33
Speaker 12: value menus so these restaurants are offering special three course menus,
29:38
Speaker 12: in many cases featuring items that they don't ordinarily have
29:41
Speaker 12: on their menu. So you get to try something new,
29:43
Speaker 12: and because of the price point, you get three three
29:46
Speaker 12: courses for a set price, and that ranges anywhere from
29:48
Speaker 12: twenty five to fifty dollars. This year, it encouraged a
29:51
Speaker 12: lot of people to maybe try a restaurant at a
29:53
Speaker 12: cheaper price than they hadn't had before.
29:56
Speaker 11: And because of that, you know, it really fills the seats.
29:59
Speaker 12: It fills the right restaurants and increases tips, you know
30:04
Speaker 12: for those service workers who you know often struggle this
30:07
Speaker 12: time of year.
30:08
Speaker 3: Exactly right, talking to Steven Keith, the food guy, and
30:10
Speaker 3: I think it's an interesting point that you brought up
30:12
Speaker 3: about this this long, snowy, icy cold month that we've had,
30:18
Speaker 3: because people may not think about this. They think about,
30:20
Speaker 3: you know, schools being closed, they think about you know,
30:22
Speaker 3: the roads being about the restaurants really suffer when it's
30:26
Speaker 3: like this. I mean, all businesses have suffered through this month,
30:29
Speaker 3: but restaurants especially either their staffs can't make it in
30:32
Speaker 3: obviously when there's snow and ice underground. People aren't always
30:35
Speaker 3: thinking about going out for a nice dinner downtown somewhere
30:39
Speaker 3: or wherever it may be. It's been a rough, rough
30:41
Speaker 3: month and these restaurants have lost a lot of money
30:43
Speaker 3: in January.
30:44
Speaker 12: It's true, and people, you know, often don't realize that,
30:46
Speaker 12: and you think some restaurants may be immune to it.
30:48
Speaker 12: Like we have a James Beard winning restaurant in town
30:51
Speaker 12: that's hard to get into. You know a lot of
30:52
Speaker 12: times ten ten up in South Hills. But you know,
30:55
Speaker 12: even they have said, you know, it's slow some nights
30:58
Speaker 12: this time of year. It's just people aren't going out
31:00
Speaker 12: as much, so they're really excited. I understand the phones
31:04
Speaker 12: have been ringing off the hook at many places. Reservations
31:06
Speaker 12: are filling up. So next year should be exciting. Next
31:08
Speaker 12: week should be exciting for those restaurants.
31:10
Speaker 3: I saw on I think it was on the on
31:12
Speaker 3: the Restaurant Week Facebook page where somebody had pretty much
31:16
Speaker 3: planned out what they were doing. They said, on Monday,
31:17
Speaker 3: I've got a reservation here. Tuesday, I've got a reservation here.
31:21
Speaker 3: Should people? I mean, I know some of these restaurants
31:24
Speaker 3: may not take reservations, but the ones that do is
31:26
Speaker 3: probably a good idea to go ahead and make a
31:28
Speaker 3: plan and call and reserve.
31:30
Speaker 11: You should definitely get a reservation.
31:32
Speaker 12: Some of them will fill up pretty quickly and you
31:35
Speaker 12: know won't be able to take walk ins. So if
31:38
Speaker 12: there's a place you definitely want to check out, I
31:40
Speaker 12: one hundred percent recommend a reservation in advance. However, you know,
31:43
Speaker 12: I would also encourage people, you know, don't give up
31:46
Speaker 12: just because you think a restaurant's going to be full.
31:48
Speaker 12: You know, there might be cancellations later, or there might
31:51
Speaker 12: be space available if you can just walk up and
31:54
Speaker 12: grab a table. In some cases, at some of these spots,
31:56
Speaker 12: you can actually set at the bar, and bar seats
31:58
Speaker 12: aren't typically reserved and have the same menu in the
32:01
Speaker 12: same experience, So reservations strongly encouraged, but not required.
32:05
Speaker 3: To participate and Stephen, you know, Charleston really is becoming
32:09
Speaker 3: a food destination, and we learned earlier this week we have,
32:13
Speaker 3: continuing in the tradition set by Chef Paul Smith, we
32:16
Speaker 3: have another nominee for James Beard Award coming right out
32:19
Speaker 3: of Charleston.
32:20
Speaker 11: We do. That's amazing.
32:21
Speaker 12: So Chef Chase Collier from restaurant A Bruse was named
32:24
Speaker 12: a semifinalist as Best Chef in the Southeast this week
32:28
Speaker 12: by the James Beard Foundation. That's huge again because our
32:31
Speaker 12: region includes six states, so that puts him in an
32:34
Speaker 12: elite category of the top twenty chefs in Georgia, North Carolina,
32:38
Speaker 12: South Carolina, Kentucky, Tennessee, and West Virginia. You've got some
32:42
Speaker 12: major culinary cities there, Charleston, South Carolina, Savannah, Nashville, Memphis, Louisville.
32:48
Speaker 12: It's pretty incredible to have, you know, little old Charleston,
32:51
Speaker 12: West Virginia in that mix.
32:52
Speaker 3: Again, That's what I said when I had Chef Paul
32:55
Speaker 3: On and you know he of course went to Chicago
32:57
Speaker 3: when he claimed the way and well even to be
32:59
Speaker 3: nominated the year before. I mean, when you think and
33:02
Speaker 3: I'm a West Virginia guy, you are as well. And
33:04
Speaker 3: I when you think major culinary destinations, you don't always
33:09
Speaker 3: think West Virginia. But the rest of the country is
33:14
Speaker 3: starting to catch on and the scene here, and there's
33:16
Speaker 3: various cities around. I know you travel a lot with
33:18
Speaker 3: your job, there's various cities around the state. There's some
33:20
Speaker 3: great places in Morgantown, there's some great places in Martinsburg
33:23
Speaker 3: and Huntington and all these places. But I mean Charleston's
33:27
Speaker 3: kind of become I think the culinary capital not only
33:31
Speaker 3: of West Virginia, Stephen, but maybe of this part of
33:33
Speaker 3: the country.
33:34
Speaker 11: People are definitely taking notice.
33:36
Speaker 12: You know that We've been on the James Spirit Foundation's
33:38
Speaker 12: radar for a couple of years now, and you know,
33:41
Speaker 12: the whole culinary industry has changed. Years ago, there were
33:44
Speaker 12: considered just a handful of food cities in the country,
33:47
Speaker 12: you know, the.
33:48
Speaker 3: New Orleans and Chicago, New yorkgels and things like that.
33:52
Speaker 12: And now you know, there's been such an interest in
33:56
Speaker 12: food among you know, people of all ages, of of
34:00
Speaker 12: all groups, geographic areas that you can go into pretty
34:04
Speaker 12: much any state, definitely any state now, even like small towns,
34:07
Speaker 12: and you're going to find some really good dining experience there,
34:10
Speaker 12: like a bistro or a farm to table cafe or
34:13
Speaker 12: a cocktail bar. It's that the options have just really increased,
34:17
Speaker 12: and that is certainly the case in Charleston.
34:20
Speaker 3: Well, let me step away from Charleston here for a moment,
34:23
Speaker 3: because I know, as you said, with your with your jobs,
34:25
Speaker 3: you travel the state a lot. Give me and we'll
34:28
Speaker 3: put you on a spot here, and I'll and I'll
34:30
Speaker 3: give a couple of mine too. Give me a place
34:33
Speaker 3: or two in West Virginia outside Charleston that you may
34:37
Speaker 3: not necessarily think of as being a food destination. But
34:41
Speaker 3: this one particular place or two has got some kick
34:44
Speaker 3: rear in food. I mean, gives you me a couple.
34:47
Speaker 11: Gosh, there's so many. I will say that.
34:50
Speaker 12: You know, Shepherdstown is a place that's known as as
34:53
Speaker 12: a little foody destination, and there's an incredible restaurant up
34:57
Speaker 12: there now I've heard about and I can't wait to
34:58
Speaker 12: try Almabee's chef mary ll and D's up there serving
35:03
Speaker 12: really elevated Appalachian food. I've just been hearing great things
35:07
Speaker 12: about that. I can't wait to check that out.
35:08
Speaker 3: Elevated Appalachian elevated. Yeah, I love that. Is that like
35:13
Speaker 3: high end biscuits and graviies exactly.
35:15
Speaker 12: I mean there may be some meat loaf, but there's
35:17
Speaker 12: probably wagoo in there or something.
35:18
Speaker 3: Yeah, yeah, yeah, yeah. I would say Lewisbourg has got
35:22
Speaker 3: a gray street scene in food wise, but there's a
35:25
Speaker 3: lot of other places, Steven that you may not think of.
35:29
Speaker 3: I mean, little little small towns. I mean that that
35:33
Speaker 3: had that one or two spots for sure.
35:36
Speaker 12: You know White Selfur, you know has always been known
35:38
Speaker 12: as the Greenbrier for years. If if you're talking about
35:41
Speaker 12: food down there, but that little town has got a
35:44
Speaker 12: couple of great restaurants now that have popped up on
35:46
Speaker 12: main Street or have been there for a while. You
35:48
Speaker 12: go into a Buckanan or a Weston or even places
35:52
Speaker 12: like that, you're gonna find something really interesting and good.
35:56
Speaker 3: Yeah, you're talking with Stephen Keith, the food guy. That
35:58
Speaker 3: restaurant Week with Dave aland showing Vedie Live brought to
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Speaker 3: ed u s last apprenticeships today. And it's kind of
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Speaker 3: interesting that I would read that announcement there about Bridge
36:21
Speaker 3: Valley because there's a lot of great places that are
36:23
Speaker 3: training up young culinary artists here. And what I like
36:29
Speaker 3: about the food scene of West Virginia and we have
36:31
Speaker 3: seen it. I mean, Chef Paul not an old guy
36:34
Speaker 3: by any stretch of the imagination. He's around my age,
36:36
Speaker 3: but a lot of these Yeah, it's becoming a destination
36:39
Speaker 3: for a lot of these younger people, I'm talking early
36:42
Speaker 3: twenties people to get experience and they're doing some amazing
36:46
Speaker 3: food things here.
36:47
Speaker 11: They really are.
36:47
Speaker 12: You know, Carver Career Center out in bell Malden area
36:52
Speaker 12: has had a strong culinary program for years and they're feeding,
36:56
Speaker 12: you know, some of those young chefs in training into
36:58
Speaker 12: local restaurants. I was out there a while ago for
37:01
Speaker 12: a meeting and they have like one hundred percent placement
37:04
Speaker 12: rate of kids who are going through their program now,
37:07
Speaker 12: and their restaurants and chefs in town like Paul Smith,
37:10
Speaker 12: like Chase Collier who are like actively recruiting and providing
37:15
Speaker 12: jobs and experience for those young kids. I know Chase's
37:18
Speaker 12: Kitchen and a Brewsi has several I think five maybe
37:21
Speaker 12: now who are going through or have gone through that program.
37:24
Speaker 12: That's incredible to think of a restaurant of that caliber,
37:26
Speaker 12: you know, really helping nurture these these young culinary talents
37:30
Speaker 12: as well.
37:32
Speaker 3: We had a texture. So it would be nice if
37:34
Speaker 3: these restaurants participating could each have a spotlight night at
37:37
Speaker 3: the coliseum, maybe one or two each night. It'd be
37:39
Speaker 3: an interesting concept.
37:40
Speaker 12: Yeah, So the Civic Center does do a culinary showcase
37:43
Speaker 12: program throughout the year where I'm not sure, like five, six,
37:47
Speaker 12: seven times a year they invite local restaurants to come
37:50
Speaker 12: in and kind of showcase some of their food for
37:53
Speaker 12: you know, a small group of people, and then that
37:55
Speaker 12: culminates in a big showcase where they all come back,
38:00
Speaker 12: you know, once a year and it's open to the public.
38:02
Speaker 12: So that's kind of a similar concept. It's fantastic way
38:04
Speaker 12: to really get to try lots of lots of different food,
38:08
Speaker 12: lots of different restaurants in one location one night.
38:10
Speaker 3: I'll ask you a personal question here, at what point
38:13
Speaker 3: Stephen in your life did because there are people that
38:17
Speaker 3: say that, you know, food is just what you need
38:19
Speaker 3: to get by, you know, you got to strive. But
38:21
Speaker 3: at what point in your life did you realize this
38:24
Speaker 3: is truly a passion of yours, trying different foods, writing
38:28
Speaker 3: about them. What were you that I was a kid
38:30
Speaker 3: like at when I was five years old, I was
38:33
Speaker 3: wanting to try all these most kids, you know, a
38:35
Speaker 3: lot of kids are like a chicken nuggets or you
38:37
Speaker 3: know whatever, mozzarella cheese. I mean, I was like, give me,
38:40
Speaker 3: give me that, I want to try this. I want
38:42
Speaker 3: to try That's where I was. Were you that way
38:44
Speaker 3: as well?
38:44
Speaker 7: Growing up?
38:44
Speaker 3: You always been a food or is it something you
38:46
Speaker 3: developed later in life.
38:47
Speaker 12: This is an embarrassing story, but here it is. So
38:48
Speaker 12: I grew up in a very traditional food household. So
38:52
Speaker 12: we had meat loaf and workshops and fried chicken and
38:55
Speaker 12: all of those things, and they were delicious, Like my
38:57
Speaker 12: mom's spaghetti hands down, still the best I've ever had.
39:00
Speaker 12: But you know, we weren't adventurous eaters. That's just not
39:03
Speaker 12: what we had around the house. So when I, you know,
39:05
Speaker 12: graduated high school, moved out, went to college, you know,
39:08
Speaker 12: started going out to restaurants and realizing there's a whole
39:11
Speaker 12: world of different food out.
39:13
Speaker 3: There outside the pot roast and the pentobeans, which are
39:15
Speaker 3: good exactly.
39:16
Speaker 12: So you know, I would go to a restaurant and
39:18
Speaker 12: I would like specifically look for something I had never
39:21
Speaker 12: had before, like the most exotic thing on the menu,
39:24
Speaker 12: and I'm like, wow, this is really good, and it
39:26
Speaker 12: just really opened my my, my eyes and my palette
39:29
Speaker 12: to different types of cuisine and flavors and textures and
39:33
Speaker 12: what food could be. And that just really lit a
39:35
Speaker 12: passion in me. I started cooking at home. I started,
39:39
Speaker 12: you know, seeking out other restaurants I could go to
39:41
Speaker 12: to you know, continue to expand that interest and it's
39:45
Speaker 12: been fantastic. But it happened to me later in life.
39:47
Speaker 12: So for our own kids, we started that early. You know,
39:50
Speaker 12: we never had like here's mom and Dad's dinner, and
39:52
Speaker 12: here's our dinner. If you go to a restaurant, you know,
39:55
Speaker 12: here's where we're all, you know what we're all having.
39:57
Speaker 12: And it's I love doing that, but it's you know,
40:01
Speaker 12: kind of bit me in the in the butt a
40:02
Speaker 12: little bit because we go out there, like I.
40:05
Speaker 11: Want the lobster. I want that. Uh Like, are you
40:09
Speaker 11: sure there's a kids menu?
40:11
Speaker 3: Tex says, And this is actually this texture and I
40:13
Speaker 3: are on the same wavelengthing. How do foodies keep from
40:16
Speaker 3: gaining weight? Uh? Well, I do gain weight. I got
40:20
Speaker 3: I've lost a little bit, but I got a little
40:21
Speaker 3: bit around the middle. You don't, Uh so you just
40:25
Speaker 3: I saw an interview one time with uh with Adam Richmond,
40:28
Speaker 3: the original guy who did uh the uh what's it called?
40:34
Speaker 3: I watched the show all the time, man versus food, right, uh?
40:37
Speaker 3: And he actually trained for for these kind of things,
40:41
Speaker 3: and he would eat sparingly and so on and so forth.
40:43
Speaker 3: And the new guy, I think does the same thing.
40:45
Speaker 3: But do you just what portion control? Is that what
40:48
Speaker 3: we do?
40:48
Speaker 4: Yeah?
40:49
Speaker 11: I mean, you know, because I don't.
40:50
Speaker 3: I don't, So I'm asking you.
40:52
Speaker 11: Back in the day, you know, was like when I
40:53
Speaker 11: was a young guy. You know, I could eat anything
40:56
Speaker 11: without consequence.
40:56
Speaker 3: Yea, same.
40:58
Speaker 12: Not not that age anymore, not that place anymore now.
41:00
Speaker 12: But here's what I tell people, like, I am truly
41:03
Speaker 12: convinced that if you eat good food, you know, like
41:07
Speaker 12: good ingredients, natural food. How you know, I'm not even
41:10
Speaker 12: saying healthy food, just like good real food, you can
41:13
Speaker 12: eat more of it and not suffer those consequences. It's
41:17
Speaker 12: when you get into you know, the processed foods and
41:19
Speaker 12: the fast food and all of that stuff.
41:21
Speaker 11: Not preaching.
41:22
Speaker 12: I'd love me some good fast food every now and then,
41:25
Speaker 12: but you know, it's just.
41:26
Speaker 3: Every now and then, every now and then.
41:27
Speaker 12: It's the key, you know, I drink a soda every
41:30
Speaker 12: now and then, I have fast food every now and then,
41:32
Speaker 12: but if you're really eating you know, good meats and
41:34
Speaker 12: proteins and vegetables and and even like you know, desserts,
41:39
Speaker 12: you can eat more of them with less constant.
41:40
Speaker 3: If it's made with and when I have Milly Snyder on,
41:42
Speaker 3: you know, she talks about that all the time. If
41:44
Speaker 3: it's if you look at a label and you can't
41:46
Speaker 3: pronounce it, you probably shouldn't put it in your body.
41:48
Speaker 3: And if it's even if you do have the things
41:51
Speaker 3: with with some butter on it, I don't know if
41:53
Speaker 3: that probably wouldn't be Melly approved. But if you do
41:56
Speaker 3: have some things with some butter on everything, if it's
41:58
Speaker 3: natural stuff that's coming in, it's not the process stuff.
42:01
Speaker 3: All right, before I let you go, and then we'll
42:03
Speaker 3: kind of rewind here and give the details on restaurant week.
42:06
Speaker 3: I know everybody always ask you about your recent restaurant finds.
42:09
Speaker 3: You wrote recently about the Choyer Diner here in Charleston.
42:13
Speaker 3: I had lunch there a couple of weeks ago. I
42:15
Speaker 3: had the hot dogs, just the regular West Virginia hot dogs,
42:19
Speaker 3: and they were amazing. Yep, you're a fan of the place,
42:23
Speaker 3: But what are some other things around that have got
42:26
Speaker 3: your palette excited here recently, the.
42:29
Speaker 12: Cory Diners is a great addition. I'm really excited about that.
42:32
Speaker 12: Let's see what else. I'm of course excited to eagerly
42:36
Speaker 12: anticipating the arrival of Chef Paul's new Italian restaurant up
42:40
Speaker 12: on the Hill. It's looking like maybe March March opening there,
42:44
Speaker 12: so I'm excited about that. I know, you know Sergio
42:47
Speaker 12: who's quickly developing a restaurant Empire, Yes, opening a Southwest
42:52
Speaker 12: barn grilled over on the West Side, close to the
42:54
Speaker 12: Sergia's location. Love me some good text mix. I'm a
42:57
Speaker 12: big fan of his Guadalhara Guadala horror.
43:00
Speaker 3: Yeah it's great.
43:01
Speaker 11: I'm not sure about that.
43:02
Speaker 12: Yeah, so yeah, lots of lots of fun things to
43:04
Speaker 12: look forward to.
43:05
Speaker 3: All right, let's review restaurant week. It starts what day
43:09
Speaker 3: is it, Monday or Tuesday?
43:10
Speaker 12: It starts Tuesday, the twenty eighth, although some restaurants that
43:13
Speaker 12: are open on Monday are offering the menu that day too.
43:15
Speaker 3: That was a little confused about that because I saw
43:17
Speaker 3: two different dates. But I guess you're right. There are
43:19
Speaker 3: a great number of restaurants so the ones that are
43:21
Speaker 3: open are going to start on Monday. Everybody else will
43:23
Speaker 3: catch up on Tuesday for.
43:24
Speaker 11: The most part.
43:24
Speaker 12: But I would confirm that if you're making a Monday reservation,
43:27
Speaker 12: that they're starting the menu that that night.
43:28
Speaker 3: And if you want a list of the restaurants again,
43:30
Speaker 3: I've got the graphic posted on Dave Allen Radio and
43:33
Speaker 3: you can go and check that out.
43:34
Speaker 9: Steve.
43:34
Speaker 3: It's always a pleasure. I could do like four or
43:36
Speaker 3: five hours with you just talking about food.
43:38
Speaker 11: I can talk about food forever anytime.
43:40
Speaker 3: All right, See if you keep the food gal. Your
43:42
Speaker 3: colin is in the gazette mail every Wednesday. Right, that's correct,
43:45
Speaker 3: all right, all right, Steve, I appreciate. We'll see it
43:47
Speaker 3: Restaurant week today. Allen showing five any Line Bright to
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Speaker 3: you inmparted by Morgan and Morgan, America's largest injury law firm.
43:52
Speaker 3: Back after this on the Voice of Charleston WCCHS.
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Speaker 8: Americans for Prosperity West Virginia's Pathway to Prosperity is a
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Speaker 3: Seven of it It's Away from ten to Dave Islands,
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Speaker 3: Check have of the latest episodes wv metronews dot com
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Speaker 3: to the podcast menu and starts your journey towards better
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Speaker 3: health today. I told you at the top of the
46:42
Speaker 3: show about this traffic incident. I've received some information from
46:45
Speaker 3: a good buddy of mine who was traveling in that
46:46
Speaker 3: area out on thirty five South, and I appreciate Mayor
46:49
Speaker 3: Randy Barrett of the wonderful city of Winfield who sent
46:55
Speaker 3: me a little information here that thirty five South and
46:57
Speaker 3: Mason County between mile marker nineteen and twenty, all lanes
47:02
Speaker 3: are closed at this time in the southbound lane, traffic
47:06
Speaker 3: backed up miles and miles from what I understand. I'm
47:09
Speaker 3: giving the information to Jeff Jenkins will have an update
47:11
Speaker 3: hopefully sometime soon. But again, thank you Mayor Barrett of
47:14
Speaker 3: Winfield who hit me up here and told me that
47:17
Speaker 3: thirty five South on between mile marker nineteen and twenty
47:22
Speaker 3: that's in Mason County, all lanes at least in the
47:24
Speaker 3: southbound lanes appear to be closed in that area due
47:27
Speaker 3: to some sort of an accident. We had quite the
47:30
Speaker 3: day yesterday out in our parking lot here at eleven
47:33
Speaker 3: eleven with the second annual WVRC Media Charleston Sock Drop,
47:36
Speaker 3: sponsored by Panhandle Cleaning and Restoration, benefiting Union Mission. They
47:40
Speaker 3: are still tallying the totals. I can tell you we
47:43
Speaker 3: had a lot a lot of socks collected yesterday and
47:46
Speaker 3: a lot of cash collective. We even had people bring
47:49
Speaker 3: stuff we didn't ask for. We had people that brought blankets,
47:51
Speaker 3: and we brought people that brought heaters and so on
47:54
Speaker 3: and so forth. And I want to give a big
47:55
Speaker 3: shout out to a gentleman from Clay County who drove
47:59
Speaker 3: all the way here to donate two hundred pairs of
48:02
Speaker 3: socks to us. You've heard me say this before. The
48:05
Speaker 3: best listeners bar none in the world. You guys are that.
48:09
Speaker 3: So thank you so much. And I've got pictures and
48:11
Speaker 3: videos posted on my social media and the social media
48:13
Speaker 3: sites of all of the stations as well. So thank
48:16
Speaker 3: you so much for making the second annual event a
48:18
Speaker 3: huge success. And thank you to Panhandle Cleaning and Restoration
48:21
Speaker 3: as well. Of course I mentioned earlier we had the
48:24
Speaker 3: Red Caravan going on tonight at the Coddlesseum and Convention Center.
48:27
Speaker 3: The building formerly known as the Civic Center is going
48:30
Speaker 3: to be the place to be really over the entire
48:32
Speaker 3: weekend Hunting and Fishing show Friday, Saturday and Sunday. The
48:36
Speaker 3: country superstar Parker McCollum is appearing tonight as well as
48:40
Speaker 3: a Red Scavan Tomorrow night. One of my favorite comedians,
48:42
Speaker 3: Rodney Carrington is going to be in town. And as
48:45
Speaker 3: I mentioned, the Red Caravan. Now, the caravan will start
48:48
Speaker 3: in the little theater area of the coddleseem and Convention
48:50
Speaker 3: Center around five or five thirty or so. I say
48:52
Speaker 3: that because you know how these things work, you probably
48:55
Speaker 3: want to get there early and get in line. Jeff
48:57
Speaker 3: Jenkins and I will be there life for that. There
49:00
Speaker 3: is free admission us. Come on out and hang out
49:03
Speaker 3: with the Reds and their staff will see you there
49:04
Speaker 3: this evening. Coming up on Monday's show, Judge Mary Claire
49:08
Speaker 3: Akers will be here. She is gearing up for the
49:11
Speaker 3: annual marathon of weddings that she does each Valentine's Day.
49:15
Speaker 3: We'll talk to her about that. Plus Jason Huffman from
49:17
Speaker 3: Americans for Prosperity will be stopping by and more on
49:20
Speaker 3: Restaurant Week in Charleston, which kicks off either Monday or Tuesday.
49:24
Speaker 3: As I said, I was a little bit confused about that,
49:26
Speaker 3: but I wasn't thinking a lot of restaurants aren't open
49:28
Speaker 3: on Monday. So either Monday or Tuesday for your favorite restaurants.
49:32
Speaker 3: And again, if you want to know what restaurants are participating,
49:35
Speaker 3: I've got a graphic available on my social media on
49:38
Speaker 3: Day Violin Radio, so check it out there. I've got
49:43
Speaker 3: a couple texts here, Dave says a text, Trump is
49:47
Speaker 3: at it again, blame me to American soldiers for atrocities
49:49
Speaker 3: in the Korean War. Got a nickname for hamp Yan Yang.
49:53
Speaker 3: Trump attacking her veterans has got to stop now, says
49:57
Speaker 3: a texture older adults to protect them. He elves a
50:00
Speaker 3: con severe respiratory disease. Talk to your doctor about flu,
50:03
Speaker 3: COVID nineteen and RSV of vaccines, riskless new more get
50:06
Speaker 3: started vaccines dot gov paid for about the US Department
50:08
Speaker 3: of Health and Human Services. The governor yesterday appointed a
50:12
Speaker 3: new delegate to the seat originally won by Joseph de
50:14
Speaker 3: Soto out of the Eastern Panhandle. He's I and masters
50:17
Speaker 3: from Georgetown. He's the current president of the gun rights group,
50:20
Speaker 3: the West Virginia Citizens defensely ninety first district. We're talking about,
50:24
Speaker 3: and you know the De Soto's story. He was elected
50:26
Speaker 3: as a Republican, but then was threatening to kill his
50:32
Speaker 3: fellow legislators at the little thing like that. He did
50:35
Speaker 3: switch his affiliation to Democrat before being arrested. So the
50:38
Speaker 3: State Democratic Party and some others I think the governors
50:41
Speaker 3: should have appointed a Democrat to that state. Now the
50:43
Speaker 3: state Democratic that seat. Rather, the State Democratic Party is
50:46
Speaker 3: asking for clarification from the West Virginia Supreme Court about that.
50:49
Speaker 3: Brad as the story posted at wv metronews dot com
50:53
Speaker 3: about that very thing. TJ. Meadows Cohn extraordinaire with Metro
50:59
Speaker 3: News talkings true. What's going on?
51:01
Speaker 10: Man?
51:03
Speaker 3: I'm well, how are you doing that? What's on a
51:04
Speaker 3: big show today?
51:05
Speaker 14: So we got Brad at ten o six. We'll talk
51:07
Speaker 14: about that, the Soto seat. We'll also talk about Governor
51:09
Speaker 14: Morris's presser yesterday and what came out of that, his
51:11
Speaker 14: announcement about an economic and energy zar.
51:15
Speaker 3: I'll call it.
51:16
Speaker 14: At ten thirty three, we're going to talk with a
51:19
Speaker 14: WVU professor about dollar Trump or Trump Dollar. I'm not
51:24
Speaker 14: sure exactly what you call it, but it's that meme
51:26
Speaker 14: coin that Trump put out already worth twenty eight billion
51:31
Speaker 14: with a b in market value after what four or
51:34
Speaker 14: five days? Yeah, crazy, So we'll talk that. A lot
51:38
Speaker 14: of things coming up. Chris Stirewalt at eleven o six,
51:40
Speaker 14: you name it, we got it The Hill.
51:42
Speaker 3: Of course, he's the host of the Hill on Sunday,
51:43
Speaker 3: which if you have it, I'll give a cheap plug
51:45
Speaker 3: for Stirewalt show. It's airs on News Nation, which if
51:48
Speaker 3: you're an Optimum subscriber you can you can get again
51:51
Speaker 3: because you couldn't get News Nation. That was one of
51:53
Speaker 3: the channels shows that was part of that. But it's
51:55
Speaker 3: back now. I actually have it on the studio right now.
51:58
Speaker 3: So we'll check out The Hill Sunday with Starwalt at
52:01
Speaker 3: ten o'clock on Sunday morning.
52:02
Speaker 14: Of course, you got Steam release coming up too, Yes,
52:04
Speaker 14: Steam release coming up. We may even talk who's gonna
52:06
Speaker 14: win this weekend? In football? All right, a little bit?
52:09
Speaker 14: What's football?
52:10
Speaker 3: Oh? Do you mean now that the Cowboys Cowboys are out.
52:13
Speaker 3: That's my good new cares all right. Coming up on
52:16
Speaker 3: my Thanks DJ. Coming up on Monday show, Jason Huffman
52:18
Speaker 3: from America for Americas for Prosperity will be stopping by.
52:21
Speaker 3: More on Restaurant Weekend, Charleston local restaurantor Kevin Madison will
52:24
Speaker 3: join us and Judge Mary Claire Acres will be with
52:27
Speaker 3: us as well. Download the Metro News TV app and
52:29
Speaker 3: the WVRC Media app rye producer, the senior Producer, Ryan Nicholson,
52:32
Speaker 3: thank you so much. I will see you Monday, and
52:34
Speaker 3: I'll see you all weekend at the Kttle cum till then,
52:36
Speaker 3: have fun and love somebody.
52:48
Speaker 2: Six point five Charleston one O four point five Cross Lanes,
52:51
Speaker 2: WVRC Media Station.
52:55
Speaker 3: We are proud to live here too,