Latest / Austin Signal / Mando Rayo shares some taco hot takes

Transcript

Mando Rayo shares some taco hot takes · Austin Signal

0:08
The inaugural KUT Festival is
0:10
happening this weekend here in
0:12
Austin, it was scheduled to take
0:13
place on the UT campus, but now a
0:15
majority of the events are taking
0:16
place elsewhere.
0:18
More about the changes and the back
0:19
and forth between campus and station
0:21
leadership.
0:22
And beef prices are sticking near
0:24
record highs, and that's
0:26
an issue that's been exacerbated by
0:28
severe drought in some of the
0:29
country's main cattle producing
0:30
regions.
0:31
That's forced some Texans to get
0:32
creative about how they get their
0:34
meat, more about that coming up
0:36
on today's show.
0:37
The Austin Signal is a production
0:39
of KUT News, hosted by
0:41
Jerry Quijano.
0:42
Austinites have many preferences
0:44
and takes on their tacos.
0:46
What's your taco ha take?
0:48
We've got some to share with you,
0:50
plus some Texas music history
0:52
for you.
0:53
All that coming up today,
0:54
right here on Austin Signal.
1:07
Howdy out there, you are listening
1:09
to Austin Signal.
1:11
It is Thursday, April 30th.
1:13
I'm your host, Jerry Kihannel.
1:14
Thank you for tuning in to Community
1:16
Powered Public Radio.
1:17
This is KUT News.
1:21
The University of Texas announced in
1:22
an email this week to KUT staff and
1:24
KUT festival panelists that the bulk
1:26
of the event's programming would be
1:27
moved off the UT campus.
1:29
This change came just days before
1:31
the festival was set to begin.
1:33
The university says it was because
1:34
of safety concerns.
1:36
KUT general manager Debbie Hyatt
1:37
says KUT has, quote, agreed
1:39
to every health, security, and
1:41
safety request that has been made of
1:43
us and our production company,
1:45
end quote.
1:46
Now Amanda Cochran-McCall,
1:48
Vice President for Legal Affairs and
1:49
General Counsel at UT says that,
1:51
and other statements by Hyatt are
1:53
false.
1:54
Cochrane-McCall made the allegations
1:55
in a letter Wednesday to Hyatt.
1:57
It's a situation that has raised
1:58
questions from festival attendees,
2:00
listeners, and panelists alike, and
2:02
it's one that Neena Satija is
2:04
looking into. She is the Texas
2:05
newsroom's investigative editor and
2:07
reporter. Neena, thanks for talking
2:08
with us.
2:10
Thanks so much for having me.
2:11
So, in case folks are not familiar
2:13
with what has been happening this
2:14
week, can you just set the scene?
2:16
What happened initially on Tuesday?
2:18
On Tuesday, there was a
2:19
communication from the Moody College
2:21
of Communication, which is
2:22
essentially what houses KUT
2:24
and its sister station, KUTX.
2:27
And Moody college had a surprising
2:28
update. They basically said the
2:30
KUT festival is gonna have to move
2:32
major portions of the festival.
2:35
And the interim dean of Moody's
2:37
college wrote that that was because
2:39
of poor planning, essentially on
2:41
KUT's part.
2:42
Okay and you spoke with Debbie Hyatt
2:43
after those emails, what did she
2:45
have to say?
2:46
I did. And I'll just note, of
2:47
course, I am an employee of KUT.
2:49
I am and investigative editor
2:50
reporter for KUT in the Texas
2:51
newsroom. But this is being done
2:53
outside of the purview of university
2:55
officials and our executive
2:56
leadership here at KUT and I'll
2:58
continue. And to say that in
3:00
an on the record interview, Debbie
3:01
told me she was quite surprised
3:03
and confused by
3:06
the Moody College emails
3:07
allegations.
3:09
It also said that
3:11
there had been KUT Festival
3:12
organizers' unwillingness to
3:15
accept UT staffing and safety
3:16
recommendations.
3:19
And there was
3:21
nothing that our production
3:23
company had said
3:25
that they were unwilling to do.
3:28
And then Wednesday there was a
3:28
letter from UT about Hyatt's
3:30
comments. This is from UT legal
3:31
counsel Amanda Cochran McCall.
3:33
What did that letter say?
3:35
That was a very strongly worded
3:37
letter. I'm going to read from it a
3:38
little bit.
3:39
At one point, it says, the
3:40
university is disappointed that the
3:42
inaugural KUT festival had to
3:43
relocate due to poor planning.
3:45
However, it was the right decision.
3:48
It also has some strong allegations
3:50
against Debbie Hyatt.
3:52
It says, contrary to your public
3:54
statements, it was false to assert
3:56
that you and your staff agreed to
3:57
every health, security, and safety
3:58
request. It was also false to
4:00
a assert that KUT did not have an
4:01
opportunity to sit down with campus
4:03
safety officials. So it's.
4:04
It's a pretty strongly worded email,
4:06
no requirement of action,
4:08
not clear if she's under some sort
4:10
of disciplinary review, but it's
4:12
certainly a reprimand, a harsh
4:13
reprimande.
4:14
So there were more details about
4:16
security requests.
4:17
You still have a request out
4:19
for the analysis that was referenced
4:20
on Tuesday, is that right?
4:22
Yes, we have requested that, a copy
4:24
of that, which Debbie Hyatt
4:26
and others that we spoke to told us
4:27
they never saw that in advance of
4:29
that email from Moody College.
4:30
Okay, so what's going to happen now?
4:32
How does this move forward?
4:34
That's a really great question.
4:35
I think we don't know the answer to
4:37
that.
4:38
I reached out to the university for
4:40
comment. I'll know that the
4:41
university sent me this letter
4:43
yesterday.
4:44
They wanted me to have it.
4:48
And they've said, I just heard from
4:49
spokesman Mike Rosen, that they
4:51
don't anticipate commenting beyond
4:53
that. So I don't what happens
4:55
next. Of course, operationally,
4:57
we'll see the festival is planned
4:59
for this weekend. But
5:01
I think.
5:03
Who knows, this could be the end of
5:05
this tense exchange between the
5:06
general manager of KUT and the
5:08
university, or it could be an
5:10
ongoing exchange.
5:12
Okay so normally when we see KUT in
5:14
headlines on the website it's
5:16
because we're announcing events like
5:17
the KUT Festival but this
5:19
time it has been, it's there
5:21
because it's part of the news that's
5:23
happening. Why is this being
5:24
reported on? And why has this risen
5:25
to the level of news?
5:27
That's a really good question.
5:28
I think it's clear
5:30
that a KUT is part
5:32
of the fabric, the cultural fabric
5:34
of Austin.
5:35
I think there was a lot of interest
5:36
in this festival as a community
5:38
event. There were some pretty big
5:39
newsmakers that were gonna be there
5:41
at the festival that are still
5:42
planning to be there as panelists.
5:44
We had musicians that are popular
5:46
like Shaky Graves who were set to
5:48
perform, who I believe are still
5:50
gonna perform.
5:51
And so when those last
5:53
minute changes occurred,
5:54
people in the community noticed.
5:55
We heard from.
5:57
Listeners and from readers and from
5:58
our audience, and they wanted to
6:00
know what happened.
6:01
But I think I would say it's
6:04
gotten more newsworthy, in
6:06
my view, since the letter
6:08
that the university sent, you know,
6:10
since we heard about this letter and
6:11
since the university sent me a copy
6:12
of this letter that they sent to
6:14
KUT's general manager.
6:15
Um, and it does feel
6:17
like it is part of
6:19
this ongoing escalation.
6:22
Um, you know, of.
6:24
Politics in our country today,
6:25
particularly when it comes to
6:26
universities and their on-campus
6:28
radio stations that's
6:30
played out in other parts of the
6:31
country.
6:33
Also in the politics of
6:35
UT, which we cover here at KUT,
6:37
in which lots of local media
6:39
organizations and statewide and
6:40
national media organizations cover,
6:41
that has changed over
6:44
the years.
6:45
We've seen changes, major changes to
6:47
UT that are happening right now
6:48
under this current political
6:49
environment that we've reported on,
6:51
So this feels like a part of that
6:52
story.
6:53
Alright, that is Neena Satija.
6:55
She is the Texas Newsroom's
6:56
investigative editor and reporter.
6:57
We're gonna have a link to her
6:58
reporting in today's show notes.
7:00
Neena, thank you for your time.
7:14
Beef prices remain near record
7:15
highs, with the pound of ground beef
7:17
currently costing on average about
7:19
$6.70.
7:21
That's due in part to low cattle
7:23
supply, exacerbated by severe
7:25
drought in some of the country's
7:27
main cattle-producing regions.
7:29
With eye-popping beef prices
7:30
persisting at the grocery store,
7:32
some folks are getting creative on
7:33
how to save on meat, up
7:35
to and including purchasing entire
7:38
cows. And one Austin area
7:40
company is helping meet that demand.
7:42
For Harvest Public Media, Michael
7:44
Marks reports.
7:46
I'm in Casey Ginnert's Tidy Garage
7:48
in Canyon Lake in Central Texas,
7:50
and she's giving me a tour of her
7:52
freezer.
7:53
Okay, so I like to organize,
7:55
so at the top we have
7:57
mostly we've got beef flank,
7:59
we've got any roast I have,
8:01
we got the osso buco.
8:03
It is packed.
8:04
Mostly with beef.
8:06
She's got roast ribs steaks
8:08
and a whole trove of her favorite
8:10
cut
8:11
This third row, this is literally
8:13
nothing but beef
8:15
tenderloin.
8:16
Is that not the most beautiful thing
8:18
you've ever seen?
8:19
These will last Ginnert and her
8:20
partner more than a year, and
8:22
these are folks who eat beef about
8:24
five nights a week.
8:26
They ordered the meat in bulk from a
8:28
ranch about 75 miles east
8:29
called Bastrop Cattle Company.
8:32
Buying meat direct from a rancher is
8:34
not a new concept, but
8:36
the industry boomed thanks to COVID.
8:39
Back then, grocery stores couldn't
8:41
keep their cooler stocked, and
8:43
customers wanted to know they'd have
8:44
a stable meat supply.
8:46
Before the pandemic, Bastrop Cattle
8:48
Company had been selling their
8:50
grass-fed beef to restaurants.
8:52
Here's one of the owners, Max
8:53
Kremke.
8:54
And then 2020 happened and
8:57
we were the only ones, one of the
8:58
few places that was still able to
9:00
process because we're small.
9:01
And then we were able to sell
9:03
to the public and we had a decent
9:05
website.
9:06
And so ever since then, it's
9:08
kind of just been direct to customer
9:10
only.
9:10
The cattle crowd in the shade about
9:12
50 yards away from us, munching
9:14
and mooing, some of them just a few
9:16
days old.
9:17
Kremke says that buying a whole cow
9:19
from a rancher like him used to be
9:21
a more complex process.
9:22
You'd buy the cow from the rancher
9:24
live weight, then go to the butcher,
9:27
and then it would turn into a
9:28
hanging weight, which is with all
9:30
the inedible parts removed.
9:31
Then you pay a processing fee, pay a
9:33
kill fee, give cutting instructions.
9:35
Now, customers don't have to think
9:37
about all that.
9:38
They pick how much beef they want,
9:40
decide how they want it cut with
9:41
Kremke's help, and then pay one
9:43
fee.
9:44
It's over $2,000 for a
9:46
half cow and nearly $4,000
9:48
dollars for a whole.
9:49
That's a lot of money.
9:51
But with retail beef prices still
9:53
near record highs, it might end
9:55
up cheaper than the grocery store,
9:57
which is even a surprise to Kremkes.
9:59
I remember the exact moment whenever
10:02
somebody said to me, oh,
10:04
we did the numbers and actually
10:06
we think it'll save us money.
10:07
And I was like, oh, okay, that's
10:08
wild.
10:09
Smaller operations like Kremke's pay
10:10
more than big meat packers to
10:12
process, package, and ship their
10:14
food, which gets passed on to the
10:15
customer.
10:16
But as beef prices go up in
10:18
stores, buying in bulk from
10:20
a rancher becomes a better deal.
10:22
I think that you probably were
10:24
paying a premium to be purchasing
10:26
the more local products
10:28
in bulk.
10:30
My hypothesis is that that gap has
10:32
shrunk a little bit.
10:33
That's Erin Beyer, Extension Meat
10:34
Specialist for Kansas State
10:36
University.
10:37
She says there are caveats.
10:39
You have to have enough money to pay
10:40
for the beef up front and a
10:42
freezer to store it all.
10:44
Beyer says some people who bought a
10:45
whole cow during the pandemic got
10:47
more than they bargained for.
10:49
That was a big issue from the
10:50
beginning of, oh, I bought a half
10:52
of beef or a quarter of beef and
10:54
then they would get it
10:56
right. And they have one
10:58
small chest freezer.
11:00
There's no way that's going to fit.
11:02
Back in Canyon Lake, Casey Ginnert
11:04
likes how buying a few hundred
11:05
pounds of beef at a time shields her
11:07
from fluctuations in price.
11:09
Once you buy it at that
11:11
price, if it goes up
11:13
because something's going on,
11:16
political science-wise, whatever,
11:18
my pricing has stayed the same, at
11:19
least for a good year, year and a
11:21
half.
11:22
Ginert has not penciled out exactly
11:24
how much money she's saving, but
11:26
after buying three orders from
11:27
Bastrop Cattle Company, she's
11:29
convinced it's the way to go.
11:31
The upfront cost is a
11:33
little painful, but it is
11:35
worth it in the long run.
11:36
And just think that you're not gonna
11:37
see beef, probably,
11:39
for a good year to year and a half
11:40
on your grocery bill, and that makes
11:42
a huge difference.
11:43
She says this is how she'll buy
11:45
beef from now on.
11:47
For Harvest Public Media, I'm
11:48
Michael Marks.
11:50
Some news into the KUT newsroom
11:52
today, Camp Mystic has announced
11:54
that it is withdrawing its
11:56
application with the Texas
11:57
Department of State Health Services
11:58
for a license to operate this
12:00
summer.
12:01
In a statement, the Christian Girls
12:03
summer camp, where 28 campers and
12:05
counselors died last summer in
12:06
deadly floods, said, quote,
12:09
This decision is intended to remove
12:10
any doubt that Camp Mystics has
12:12
heard the concerns expressed by
12:14
grieving families, members of the
12:16
Texas House and Senate Investigating
12:17
Committees, and citizens across
12:19
our state," end quote.
12:22
The announcement from the camp comes
12:23
after a legislative hearing this
12:24
week where lawmakers heard testimony
12:26
from investigators, victims'
12:28
families, and Camp Mystic's
12:29
operators about the preparations and
12:31
emergency response to the deadly
12:33
July 4th floods last year.
12:36
Investigators said that the camp
12:37
exhibited, quote, a complacent
12:38
attitude toward flooding and safety
12:40
before the 2025 downpour.
12:43
Chemistic operators apologize
12:44
to victims' families during this
12:46
week's hearing.
12:47
KUT's Kaylee Hunt is working on
12:49
that story. We're gonna have more
12:50
about that this afternoon on All
12:52
Things Considered, and we have more
12:54
Austin Signal coming up after
12:56
this break.
13:02
This is Austin Signal, welcome back.
13:05
This week, way back in the 60s,
13:07
Austin jazz musician Martin Banks
13:09
joined forces with saxophonist
13:11
Archie Shepp, one of the driving
13:13
forces behind the development of
13:15
avant-garde jazz.
13:16
Jason Mellard, with the Center for
13:18
Texas Music History at Texas State,
13:20
tells us about Austin Jazz
13:22
Trumpeter's appearance on the
13:23
pivotal album, The Magic
13:25
of Juju.
13:26
AAAAAAAAHHHHHHHHHHHHHH
13:35
This week in Texas Music History,
13:37
an Austin Jazz man makes some magic.
13:39
On April 26, 1967,
13:42
Austin-born trumpeter Martin Banks
13:43
appeared on Archie Shepp's LP The
13:45
Magic of Juju, recorded for Impulse
13:47
Records.
13:48
It was the first of two recording
13:50
dates for Banks with the legendary
13:51
saxophonist and composer Archie
13:53
Shep, one of the most prolific and
13:55
uncompromising figures in jazz and
13:57
authorized music.
13:58
The magic of Juju relies on a
14:00
percussion-heavy ensemble, along
14:01
with Banks and company rendering
14:03
intricate arrangements in support of
14:05
Shep's lengthy solos.
14:19
Martin Banks attended Anderson High
14:21
School in Austin and owned his
14:22
skills in regional bands before
14:24
embarking for California, San
14:25
Francisco, then Los Angeles, where
14:27
he made his first recordings in 1961
14:29
with saxophonist Dexter Gordon.
14:31
Banks toured with the Duke
14:32
Ellington, Count Basie, and Lionel
14:34
Hampton bands.
14:37
He tried his hand at Broadway,
14:38
playing in the band for the
14:39
counter-cultural hit, Hair, in a
14:41
Hollywood film, working on the music
14:42
for 1971's Cotton Comes to
14:44
Harlem, featuring Red Fox and Teddy
14:46
Wilson.
14:49
In his genre-hopping career, he
14:51
toured with Ray Charles and appeared
14:52
on Brother Ray's landmark LP,
14:54
Modern Sounds in Country and Western
14:56
Music, that staked a claim for the
14:58
black presence in and influence on
15:00
country music.
15:01
Love me half as much
15:03
as I love
15:05
you
15:12
Over the span of his career, Banks
15:13
also worked with fellow Texans King
15:15
Curtis, Freddie King, and Dr.
15:17
James Polk.
15:18
In 1988, he moved back home to
15:20
Austin and became a stalwart of the
15:21
local jazz scene, performing
15:23
frequently at the Elephant Room
15:24
downtown and appearing at the fabled
15:26
Liberty Lunch with another free jazz
15:28
giant, Sun Ra.
15:30
Banks passed unexpectedly in 2004,
15:32
his legacy in Texas jazz secure.
15:43
You can hear music from the Lone
15:44
Star State 24-7 on the
15:46
Texas Music Experience at tmx.fm.
15:59
When we're talking food, everyone
16:01
has their preference and
16:03
an opinion, and it seems like
16:05
more often than not when it comes to
16:07
talking tacos, there are some
16:09
definite hot takes.
16:10
Perhaps you've got your own you're
16:11
thinking about right now.
16:13
Taco journalist Mando Rayo has his
16:15
share of taco hot takes, and
16:17
he talked to some folks who wanted
16:18
to share their top thoughts.
16:21
He spoke with Texas Standards'
16:23
Angela Kocherga.
16:24
Well, so first, what's your top
16:27
taco hot take?
16:28
That's hard to say.
16:29
Yeah, I do.
16:31
I have many, but I think
16:32
salsa should be spicy.
16:34
What is this thing about salsa?
16:37
Oh, I just love the texture and,
16:39
you know, I love the aroma.
16:42
But no, tiene que picar.
16:44
You know, like most Mexicans say,
16:46
no pica no pika means si pica.
16:48
So for me, salsa has to
16:50
be spicy
16:51
Yeah, and I mean, you need flavor,
16:53
not just texture.
16:55
I know. Well, let's listen to the
16:56
next Taco Hot Take.
16:58
My taco hot take is, the most
17:00
underrated taco is a soft three-pot
17:02
taco.
17:04
Just no crisp on it, gushy.
17:06
It's meaty, it feels like
17:08
pate and custard in your mouth.
17:11
Zomando, tell us who that was and
17:13
what you think about that take.
17:14
Yeah, well, you know, I invited
17:16
the community to come into the
17:18
studio to give us their best
17:20
hot take.
17:21
And so we heard from chef Chris
17:23
Krensky from Ramen del Barrio,
17:26
and he was like all
17:27
in on soft tripas.
17:31
And you know if you know what tripas
17:33
are, you know, they're basically
17:34
boiled and fried intestines.
17:37
And, and so he says that they
17:39
should be soft
17:41
and, and, you know, they should be
17:43
gelatinous and
17:46
definitely stirred up,
17:48
stirred up a conversation online
17:50
and, you know?
17:51
Cause everybody usually loves
17:52
crispy. They love tripitas,
17:55
but they have to be crispy, right?
17:56
And then some people said, no, it
17:58
could be a mix of both, but, and but
17:59
most everybody was like, man, what
18:01
are you talking about?
18:02
Who's going to eat?
18:03
You know, soft boiled
18:06
three-pass.
18:08
Yeah, well, yeah, talking about
18:09
texture, not not doesn't
18:11
sound appealing, but let's
18:14
listen to the next hot take.
18:16
My hot take is that salsa should
18:18
be free.
18:19
I think in San Antonio you can
18:21
find salsa at every taqueria and
18:23
you can have as much as you want, as
18:24
little as you want.
18:26
You can add it at your gusto.
18:28
And here in Austin they charge you
18:29
for every little bucket,
18:32
like 25%
18:32
for a little extra.
18:34
It's so good. Yeah, I know. As part
18:35
of the back goal.
18:36
So Mando, tell us who that was and
18:38
what you think about that take.
18:40
Yeah, so I spoke to Juani Torres.
18:42
He's a community activist from San
18:44
Antonio.
18:45
So, you know, when you go to a
18:46
restaurant, you get your chips and
18:47
salsa. Nowadays, some
18:49
restaurants, because the
18:51
economy, they have to charge
18:53
for the salsa.
18:54
So she's like, old school,
18:56
hey, no, you don't come into the
18:57
restaurant, I'm supporting, the
18:59
salsa should be free.
19:01
And by now, everybody kind of came
19:03
in her defense, to be honest.
19:04
And you know there was some that
19:05
like, well, well, you they have pay
19:07
for, You know, the increased
19:09
jalapeno prices.
19:11
But now she's stuck to her guns and
19:13
she's like, you know what?
19:14
I'm sorry salsa.
19:15
She'll be free
19:16
Yeah, well, salsa goes with your
19:17
tacos, huh? You can't have naked
19:19
tacos.
19:20
I guess I'm like, it's all part of
19:21
the package.
19:22
Well, I'll chime in. I like the same
19:24
with the Torreados.
19:26
You know, if you can ask for those.
19:27
Yeah. Yeah, yeah.
19:28
Yeah, yeah, Chile Torreados.
19:31
Okay, now that's like, that's
19:32
definitely a side, right?
19:34
So it's not just part of like, you
19:35
know, the, yeah.
19:36
That's very specific for Chile
19:38
Torredos.
19:39
I know. I love them.
19:40
I wish they were for you, but they're
19:41
not. Well, what else are you hearing
19:43
from folks? I mean, there definitely
19:44
are some opinions out there when it
19:46
comes.
19:46
Well, you know, I
19:48
talked to Brandon Boone out of
19:50
an Austin group called Warrior
19:52
Latto.
19:53
Here it is. Let's listen.
19:54
I'm just a traditional guy when it
19:56
comes to taco. I just like the
19:57
ground beef, the cheese, tomato,
20:00
lettuce and I like to run it like
20:02
that. Whether it's on a soft taco,
20:04
flour, that's like my go-to.
20:06
Okay, ground beef on everything.
20:07
Yeah, for some reason that's just my
20:09
go to.
20:10
Man, everybody came after him.
20:12
I was like, you know, but you know,
20:14
I think people when they think of
20:15
ground beef, they might think of
20:16
Taco Bell or just very
20:18
bland type of taco.
20:21
But you know, most of the time
20:23
actually got to come back to in
20:25
his defense.
20:26
Because i was like most of the time
20:27
if you go to a mexican restaurant or
20:28
tex-mex place if you order ground
20:30
beef tacos you're eating picadillo
20:32
yes and so that's why i'm like what
20:34
what are you guys talking about you
20:36
know but yeah you're even if
20:37
you're if you like if you are down
20:39
With ground beef tacos, you're
20:40
probably eating picadillo.
20:42
Yeah, no, and definitely very
20:44
popular.
20:45
Okay, so we've got one more hot
20:47
take.
20:47
Yes, Rene Chavez
20:49
from, actually
20:51
from KUT in Austin,
20:53
he said that Birria was
20:55
overrated.
20:56
I think quesadilla tacos are
20:58
overrated, overhyped.
21:00
Why?
21:01
It's style over
21:03
substance to me.
21:05
So I think a lot of places are
21:07
prioritizing the pornographic cheese
21:09
pool, you know, for the Instagram
21:12
reel or the TikTok vibe.
21:13
A lot of food porn, for sure.
21:14
Totally. And I think they kind of
21:16
let the quality of the beef
21:19
slip a little bit.
21:20
Yeah, so he was like, even with
21:22
the dipping, it's just like this
21:23
whole trend that just
21:25
took off and lost its
21:27
way.
21:27
So too much, too much popularity.
21:29
He needs to make a trip to Mexico
21:30
and go to one of these old places
21:32
off the road.
21:34
Yeah, birria as
21:36
a soup, as a caldo, okay.
21:38
As a stew, yes.
21:40
But yeah, the whole thing about
21:42
the red tacos all over the
21:44
internet, it's been
21:46
trending for the last
21:48
10 years.
21:49
Wow, yeah another one that
21:51
kind of a victim of its own
21:52
popularity.
21:53
Yeah exactly.
21:54
You're never going out of style.
21:56
We really appreciate you sharing
21:58
your insight.
21:59
We've been speaking with Mando Rayo,
22:00
host of the Tacos of Texas podcast.
22:03
Mando, thank you so much for your
22:04
time.
22:08
And thank you out there for tuning
22:10
in to Austin Signal.
22:11
Before you get out of here today,
22:13
just wanted to let you know the
22:14
National Weather Service has issued
22:15
a flood watch that will go into
22:17
effect tonight at nine o'clock and
22:20
be in effect until Friday night
22:22
at nine o' clock, National Weather
22:23
service, giving us a 90%
22:25
chance of precipitation tomorrow.
22:27
So have multiple ways to stay
22:29
weather aware and keep it
22:31
tuned in to KUT for the
22:33
latest out there and be careful,
22:34
take care of your neighbor.
22:35
That is very important.
22:37
This is Austin Signal.
22:39
We are community powered public
22:40
radio.
22:41
Rayna Sevilla is our technical
22:43
director.
22:44
Alexandra Hart is our producer.
22:45
And Kristen Cabrera is our
22:47
managing producer.
22:49
We'll have more in today's podcast
22:50
show notes and at kut.org
22:53
slash signal.
22:55
I'm your host, Jerry Quijano.
22:56
We will talk to you tomorrow.