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Happy Hour #15: Montanya Rum · Stuff Mom Never Told You

0:05
Speaker 1: Hey, this is Anny and Samantha, and don't for the
0:07
Speaker 1: stuff I've never told you, protection of I heart video
0:18
Speaker 1: and happy Thursday, everybody, Happy Thursday or whatever day you're
0:25
Speaker 1: actually listening to this, because there's no need to have
0:28
Speaker 1: to listen to it on Thursday. But so happy day,
0:31
Speaker 1: yes to you, as in fact it is Friday. Actually
0:35
Speaker 1: as a recording. Quit giving away our secrets. It's all true.
0:41
Speaker 1: Well just put us as a top. We are not
0:44
Speaker 1: sponsored unless you know some really cool companies ran by women,
0:49
Speaker 1: doing some amazing things by women, all that, and you
0:52
Speaker 1: want to give them our names to be like, hey,
0:55
Speaker 1: you should, you should ask to sponsor them. That will
0:58
Speaker 1: probably not happen. Ever, so hey, this is not a
1:01
Speaker 1: sponsored episode. Be drink responsibly if you are drinking. If
1:06
Speaker 1: you're not and you're just chilling, do that responsibly as well,
1:09
Speaker 1: Like you don't you know, ignore the kids if you
1:11
Speaker 1: know we're supposed to be watching kids something that Just
1:15
Speaker 1: be responsible. That's the overall episode, and that's the d
1:20
Speaker 1: j K no. Today we are featuring two drinks technically
1:25
Speaker 1: because you have a cocktail. I have a cocktail from
1:28
Speaker 1: the Montagna Rum company that is based out of Colorado,
1:32
Speaker 1: and the actual co founder as well as creator is
1:35
Speaker 1: Karen Hoskins, so shoutouts to them. I was very excited
1:39
Speaker 1: to get this rom. I think actually this was one
1:41
Speaker 1: of the first ones that we said we're going to
1:42
Speaker 1: do an episode about women in the industry, and her
1:46
Speaker 1: distillery popped up first as one of the many things.
1:50
Speaker 1: So today we are drinking cocktails with Montagna Rum. And
1:54
Speaker 1: we did try to go by their site because uh,
1:57
Speaker 1: Karen Hoskins is also known as a bit of a
2:00
Speaker 1: our tender and UH has some expertise in cocktail making
2:04
Speaker 1: and had several recipes on their site, So if you
2:07
Speaker 1: do want to check out their site, the company's name
2:09
Speaker 1: is Montana m O n t A in y a
2:13
Speaker 1: Rum and they do have a lot of good recipes
2:16
Speaker 1: on they're including zero proof ones, which we're nice. When
2:20
Speaker 1: we had pomegranate juice and ginger ale, yeah, I liked
2:23
Speaker 1: a really good. That sounds good. But today for myself,
2:27
Speaker 1: I'm gonna go ahead and pour my drunk, not gonna drunk.
2:30
Speaker 1: So yes, we're gonna do the ace in our bits.
2:32
Speaker 1: So if you don't like this gip five seconds ahead.
2:35
Speaker 1: Here we go, oh dripping ah And actually one of
2:46
Speaker 1: our listeners front of the show gave us some advice
2:49
Speaker 1: on if you actually want to make a sour, to
2:52
Speaker 1: take the little springy part of the strainer, which there
2:55
Speaker 1: if you know what I'm talking about, the little handle strainers,
2:57
Speaker 1: and to put it into the mixer if you're ever
3:01
Speaker 1: using egg, to make sure you get real good mixed up.
3:05
Speaker 1: Thank you for that. That right, I'm always happy to
3:09
Speaker 1: get tips like that. I'm always excited. But yeah, so
3:12
Speaker 1: we do have beautiful little cocktails from the site of Montania.
3:17
Speaker 1: I did add some variation. What cocktail are you drinking, Annie,
3:21
Speaker 1: I'm drinking something that is called the hoser, which I've
3:24
Speaker 1: never heard of before. Yeah, I'm wondering if it's a
3:27
Speaker 1: reference to like the Indiana Hoosiers like that, are the
3:29
Speaker 1: hosers the hoser? I would have no idea about any
3:33
Speaker 1: of that. I thought maybe it was because it was
3:36
Speaker 1: strong and it will like cose you down. Oh see,
3:39
Speaker 1: I'm thinking of like the Canadians who like to call
3:42
Speaker 1: each other hosers listeners right in and that is an
3:46
Speaker 1: area offensive? Please tell me that is? Yes, so this
3:51
Speaker 1: is rum and well, the original recipe is supposed to
3:55
Speaker 1: be rum maple syrup and fresh screen lemon juice. I
4:02
Speaker 1: went scavenging through my disaster of a pantry, which is
4:06
Speaker 1: samantha nose is a risk every time, and uh, I
4:11
Speaker 1: could not find simple syrup, which is the suggested substitution
4:15
Speaker 1: for maple syrup, which I know for a fact I
4:17
Speaker 1: have and not like the artificially flavored kind. I have
4:21
Speaker 1: maple syrup. Somebody got me some a couple of years back.
4:23
Speaker 1: I couldn't find it, so I used to gave, which
4:27
Speaker 1: was a bit of a disaster. My hands are very sticky.
4:30
Speaker 1: And also I didn't use lemon. I used lime because
4:33
Speaker 1: I don't have any lemon, but I do have lime.
4:36
Speaker 1: So I this is like a hoser two point zero
4:41
Speaker 1: Georgia hoser, a Georgia hoser, which could say a lot
4:45
Speaker 1: in itself. Yes, yes, I mean, apart from the kind
4:51
Speaker 1: of disaster of making it tastes very lovely nice. I
4:56
Speaker 1: did the sidecar rum cocktail recipe on this right, So
5:01
Speaker 1: the portions seem off to me, And maybe it's because
5:04
Speaker 1: I'm not like a well honestly, I haven't had cocktails
5:08
Speaker 1: like more than one at a time, essentially outside of
5:10
Speaker 1: what you and I do. If we're having a festive
5:12
Speaker 1: day swords definitely not outside. And again this is kind
5:16
Speaker 1: of my new world, because you know, I'll put things
5:17
Speaker 1: together but not actually make things. I did have all
5:21
Speaker 1: of the ingredients for this time around, so I went
5:23
Speaker 1: ahead and do it. Did this one and it's rum,
5:26
Speaker 1: and we have the montana or a rum by the way,
5:28
Speaker 1: y'all juice of a fresh orange. So it took me
5:31
Speaker 1: a long time forgot that meant one whole orange because
5:33
Speaker 1: I kept screaming at the screen how many oranges? What
5:35
Speaker 1: how many ounces? Juice of a half a lime and
5:39
Speaker 1: then some simple syrup to taste, So the amount of
5:44
Speaker 1: and it could be based on what kind of orange
5:46
Speaker 1: you get, how juicy it is, you know, it's varies.
5:49
Speaker 1: There was a lot more of rum to everything else portions.
5:53
Speaker 1: I was like, I'm gonna have to edit this a
5:56
Speaker 1: little bit. Don't get me wrong. The rum is tasty,
5:59
Speaker 1: but don't mind it. Sometimes it's like m hm. So
6:04
Speaker 1: I added a little more orange, like I did, another
6:06
Speaker 1: half an orange, and then I decided I wanted basil
6:10
Speaker 1: in it, and I bail because I feel like like
6:12
Speaker 1: any kind of citrus with basil is phenomenal. M hm.
6:16
Speaker 1: So added a basil to it with um, a little
6:20
Speaker 1: bit of sparkling water. So just we have a soda
6:23
Speaker 1: stream now, thank you Annie who gifted us hers. And
6:28
Speaker 1: I use a little that because I like the little
6:29
Speaker 1: sparkly bits, like anything sparkly, and so I added that.
6:33
Speaker 1: So that is my drink. So I also did a
6:35
Speaker 1: variation of it, but essentially it is the sidecar anyway.
6:40
Speaker 1: But yeah, so I am having this lovely drink and
6:42
Speaker 1: I think I have enough for another glass after this episode.
6:46
Speaker 1: So I'm very excited about that Friday. It is Friday,
6:52
Speaker 1: and I love it. And yeah, from their own site,
6:55
Speaker 1: they say about the rum, it's distilled, aged and bottled
6:59
Speaker 1: in said butte Colorado is made with Louisiana sugarcane grown
7:04
Speaker 1: by families they know personally and love greatly that, that's
7:08
Speaker 1: what they say, bottled with water from snow melted fed
7:11
Speaker 1: aquifer right below the barrel house and bottling facility, finished
7:16
Speaker 1: with the tiniest touch of Colorado honey. So very exciting.
7:20
Speaker 1: It is very good, by the way, And uh, any
7:24
Speaker 1: this might have to go into our rotation, like I'll
7:26
Speaker 1: do some you know, fix into it to make it
7:29
Speaker 1: kind of ours. Sure do you have a Star Wars
7:32
Speaker 1: name for this already. Let me see the color. The
7:36
Speaker 1: color is kind of multi layered. It's like a yellowish
7:41
Speaker 1: tap and orange e peach bottom. Yeah, so essentially this
7:44
Speaker 1: happened because I used the car a car oranges, which
7:47
Speaker 1: are my favorite because I think they're sweeter and more
7:49
Speaker 1: delicious and they have a pinkish almost like a great
7:52
Speaker 1: fruit level. But then the lime all in all of
7:55
Speaker 1: the ram which is dark, not dark, but a little
7:57
Speaker 1: more golden m and then that kind of changed the colors.
8:01
Speaker 1: But it does look like a reminiscence of like a
8:04
Speaker 1: buliny I guess it does. It does. Yeah, so we've
8:09
Speaker 1: already taken tattooings. Sunset is very pink, which is what
8:15
Speaker 1: so it can't be this exactly, but that was the
8:18
Speaker 1: first thing that came to my mind. Workshop it. We're
8:22
Speaker 1: gonna workshop it. Anybody have any good uh orange yellow
8:27
Speaker 1: ish pun related Star Wars drink. It's in my way.
8:31
Speaker 1: It could be rum canobi no, and you know, get
8:37
Speaker 1: out of here, get out fine one robe right behind me.
8:41
Speaker 1: I can put that on instead instead of leaving. Let
8:44
Speaker 1: me put my robe on. Oh this happy hours already
8:47
Speaker 1: gone completely awry. But Yeah, So I'm very much in
8:52
Speaker 1: love with this type of rum. It's delicious and it
8:55
Speaker 1: is sweet. I think that's what I love about Rum's
8:58
Speaker 1: like I could just put it with some sparkling water
9:01
Speaker 1: and I don't feel like I need to add sugars
9:02
Speaker 1: to it. All the off cars, with all of the
9:05
Speaker 1: I did put sugar in this one, but it's very tasty.
9:09
Speaker 1: So what we wanted to talk about today just kind
9:11
Speaker 1: of give you a little history of who Karen Hoskins is.
9:15
Speaker 1: She apparently was living in India around I think late twenties,
9:19
Speaker 1: mid twenties, and she was introduced to a really beautifully
9:23
Speaker 1: aged rum called Old Monk, which, according to her side,
9:27
Speaker 1: started a love affair with rom and and from what
9:30
Speaker 1: I gather that she was diagnosed with celiac at a
9:32
Speaker 1: young age and knew she couldn't have beers and other
9:35
Speaker 1: alcohols and kind of went ahead, was like, if I'm
9:37
Speaker 1: going to drink alcohol, I wanted to be the best,
9:41
Speaker 1: and having this type of ROM really just kind of
9:44
Speaker 1: pushed her into, uh, looking at how they're made and
9:48
Speaker 1: what to do. She traveled all around the world, including Jamaica,
9:52
Speaker 1: tasting different realms and and kind of learning about how
9:55
Speaker 1: they are sustainable as well as they are local and
9:58
Speaker 1: loving the area that at the environment that they are
10:01
Speaker 1: in and kind of giving homage to whatever they create
10:05
Speaker 1: to the land that it comes from, if that makes sense.
10:08
Speaker 1: And in two thousand and seven, she started her own
10:11
Speaker 1: distillery in Silverton, Colorado, which has won so many awards,
10:15
Speaker 1: including Best in Class designations, USA Rum of the Year,
10:20
Speaker 1: Craft Distillery of the Year. They've won gold and double
10:23
Speaker 1: gold medals in different like competitions in Spirit World, so
10:27
Speaker 1: they're definitely big. And they are distributed throughout forty four
10:31
Speaker 1: states within the country, so that's pretty big market for
10:35
Speaker 1: being uh independently owned distillery. So that's pretty amazing in itself.
10:40
Speaker 1: One of the things that got me to think about
10:42
Speaker 1: because their pride and their distillery is that is American rum,
10:46
Speaker 1: and you don't really hear much about it, but they
10:48
Speaker 1: have started to pop up, especially she kind of was
10:51
Speaker 1: a trendsetter in her area and they started popping up
10:54
Speaker 1: left and right. But when I think about rum, where
10:56
Speaker 1: do you think of Caribbean? So even Puerto Rico, Like
11:01
Speaker 1: I know, when I came home from Puerto Rico, I
11:03
Speaker 1: gave out little bottles of rum as celebratory. Hey, I
11:07
Speaker 1: went on a vacation and you're welcome be be jealous
11:11
Speaker 1: and stuff like that, which is beautiful, And then trying
11:14
Speaker 1: to think about what it is to have pride in
11:17
Speaker 1: a product and falling in love with a product and
11:19
Speaker 1: making it your own without appropriating, right, And I think
11:25
Speaker 1: that that was something in my mind because again, I'm
11:27
Speaker 1: not really seen too many RUMs being made in the US,
11:31
Speaker 1: and so I was like, Colorado, that seems kind of random,
11:33
Speaker 1: what's happening here? But she again, she like what she
11:37
Speaker 1: saw when she traveled, wanted to give an homage to
11:41
Speaker 1: a rum but be her own area. So whether it
11:44
Speaker 1: is using sugar grown by friends, like, she knows where
11:48
Speaker 1: it comes from, she knows the basis of it, she
11:50
Speaker 1: knows who she's helping, as well as making sure that
11:54
Speaker 1: it has the personality of her home, her area, Colorado.
11:59
Speaker 1: So it's beauty awful to see that. But there's such
12:01
Speaker 1: a fine line, would you agree and making something your
12:07
Speaker 1: own without taking something away? Yes, And a couple of
12:12
Speaker 1: points off of that, I did want to point out
12:14
Speaker 1: I am several years ago Favor went to Hawaii and
12:20
Speaker 1: uh not to the mareg but they make agricole um there,
12:25
Speaker 1: which I'd never had before, and I tried it there
12:29
Speaker 1: and I fell in love with it and it was
12:31
Speaker 1: so amazing. And the owners there they talked about exactly
12:35
Speaker 1: what you're talking about about that sort of fine line
12:38
Speaker 1: of because it's sort of an ancient practice involved in
12:42
Speaker 1: that and how do you take that and be respectful
12:46
Speaker 1: of it. And then also Puerto Rico, yes does have
12:50
Speaker 1: a big rum presence, but also is technically part of
12:53
Speaker 1: the US. Right. But yeah, I I've been thinking about
12:56
Speaker 1: this a lot lately because like all of us, I
13:00
Speaker 1: imagine I've grown a lot, especially in terms of being
13:06
Speaker 1: on the show, but also just getting out of a
13:08
Speaker 1: small town and going to the city. And there are
13:10
Speaker 1: things I look back on and I just cringe, and
13:12
Speaker 1: I think you were just a stupid white girl in
13:15
Speaker 1: a foreign country who thought this was cool or didn't
13:18
Speaker 1: appreciate the like beyond getting the picture or the experience
13:23
Speaker 1: everything behind it. And it makes me feel really really
13:29
Speaker 1: bad about myself. But I do think it's a part
13:31
Speaker 1: of a learning process and I get it, but it
13:33
Speaker 1: still makes me feel bad about myself. Right, So I
13:36
Speaker 1: definitely fill you with the like trying to balance that
13:39
Speaker 1: because again we've talked about it before where people truly
13:43
Speaker 1: can't understand being appreciative versus appropriating. And that's why we
13:49
Speaker 1: have to have this conversation. And I think Hoskins does
13:52
Speaker 1: a great job in the sense of that she does
13:54
Speaker 1: at the very beginning. Everybody knows her story. Everybody knows
13:57
Speaker 1: why she loves it, and it was her travels Tobra
14:00
Speaker 1: and and being introduced to these things into falling in
14:03
Speaker 1: love with these things, and then making her own variation
14:06
Speaker 1: of it, not trying to make it, saying like she
14:10
Speaker 1: re created something new right exactly. So that's a beautiful task.
14:14
Speaker 1: And yeah, the whole issue with Puerto Rico, I have
14:16
Speaker 1: a hard time sometimes in saying they're part of the US,
14:20
Speaker 1: not because I don't want them to, but because so
14:23
Speaker 1: many Puerto Ricans that I've met are so angry, rightfully
14:27
Speaker 1: so that they have been essentially claimed a territory without
14:32
Speaker 1: any rights, without any voices, without any choice of what's happening,
14:36
Speaker 1: and then being very much mothered by politics and itself
14:41
Speaker 1: as well as being stripped of a lot of their rights,
14:45
Speaker 1: a lot of their money, a lot of the funding,
14:47
Speaker 1: a lot of the help, but being told you are
14:49
Speaker 1: a part of our place. And I know I have
14:53
Speaker 1: very strong stance after living just just small amount of
14:56
Speaker 1: time and getting to know some of the people that
14:59
Speaker 1: lived in Puerto Rico about Hey, this is why we're angry,
15:01
Speaker 1: and I'm like, yeah, you should be. This is what
15:04
Speaker 1: the U s has done repeatedly, and we know this
15:06
Speaker 1: and it's ugly and it needs to be talked about.
15:08
Speaker 1: So I don't I feel like it's insulting to Puerto
15:13
Speaker 1: Rico when I say they are part of the US,
15:16
Speaker 1: even though they are. Yeah, because the US are bullies.
15:22
Speaker 1: So I'm just leave that there before I start. My
15:25
Speaker 1: name is gonna be on a list somewhere for really
15:29
Speaker 1: I think I think I'm on a list for really all.
15:32
Speaker 1: But yes, I think one of the things that I've
15:34
Speaker 1: been considering and talking about because I want to enjoy
15:37
Speaker 1: and support local and that's what she's talking about. But
15:40
Speaker 1: when you have something like rom when you have something
15:42
Speaker 1: that obviously deep rooted in deep history, there's a lot
15:46
Speaker 1: of things that you have to think about. As well
15:48
Speaker 1: as the fact that she is an advocate if nothing else,
15:53
Speaker 1: she definitely has different programs that talk about diversity and
15:56
Speaker 1: gender diversity, creating programs. She's worked with women to help
16:00
Speaker 1: them create their distilleries as well, much like um, how
16:03
Speaker 1: we were talking about for Uncle Nearest and they did
16:07
Speaker 1: that as well. That it is awesome to see that
16:10
Speaker 1: that's happening. But again, it's just such a fine line
16:14
Speaker 1: on what to claim. I mean, we didn't talk about this,
16:18
Speaker 1: and I wanted to and our Joy Luck Club and
16:20
Speaker 1: this is not the same. I want that to be said.
16:23
Speaker 1: But the young and the white women who came in
16:26
Speaker 1: and saying not your mother's mang or something like that.
16:29
Speaker 1: When they say not your typical old fashioned young essentially
16:33
Speaker 1: is like saying it's new and we're gonna put these
16:35
Speaker 1: new characters and we're gonna make it pretty. And it
16:37
Speaker 1: was such a slab in the phase for so many
16:40
Speaker 1: people in the Asian community who have been playing this
16:42
Speaker 1: game forever and it's a part of a long standing
16:46
Speaker 1: tradition for them, and how uh like the pieces and
16:50
Speaker 1: the game pieces were symbolic of specific things in their culture.
16:54
Speaker 1: And these white women were like, look, we're gonna charge
16:57
Speaker 1: you ten times more than everybody else because we invented
17:00
Speaker 1: this new game. But yeah, so it's cut stuff like
17:03
Speaker 1: that that it's kind of like, and we know the
17:05
Speaker 1: Kardashians have been great over the coals repeatedly for a
17:09
Speaker 1: culturally appropriating different things, including stealing. Again, not the same.
17:15
Speaker 1: This is not in comparison to what we're talking about
17:18
Speaker 1: specific with this distill really obviously because they didn't. They're
17:20
Speaker 1: doing amazing job. But the Kardashians have been accused of
17:24
Speaker 1: stealing people from different cultures products and try to make
17:28
Speaker 1: it their own. And that's this whole conversation about how
17:31
Speaker 1: do you do this if you do this without slabbing
17:34
Speaker 1: in the face of the originators, Yeah, yeah, And I
17:38
Speaker 1: think that's a really important conversation to have. And um,
17:41
Speaker 1: this is a probably a topic for another happy hour,
17:44
Speaker 1: but um, there are several liquors like rum that My
17:50
Speaker 1: experience was bad in college. It was bad experience and
17:55
Speaker 1: that was in part because I was buying cheaper room
17:57
Speaker 1: and part because I didn't know what I was doing
17:59
Speaker 1: when it came to drinking. But there's that kind of
18:01
Speaker 1: whole capitalistic layer of this. Two of you know, generally
18:04
Speaker 1: white people came in and we're like, Okay, we can
18:06
Speaker 1: make money off of this traditional thing that you've been doing.
18:09
Speaker 1: We're gonna make it way cheaper. So not only is
18:11
Speaker 1: it like taking this thing, it's making it worse and
18:16
Speaker 1: giving it this reputation of like, oh, that's that's just
18:18
Speaker 1: gonna make you vomit, or you know what, it can
18:20
Speaker 1: be this really beautiful product, and it does have all
18:22
Speaker 1: of this history, and I think we are seeing kind
18:25
Speaker 1: of a reclaiming of that, or at least people are
18:28
Speaker 1: more interested in having something that is more responsibly sourced
18:32
Speaker 1: and taste better. But that's also another layer of this.
18:36
Speaker 1: Is this just all this cheap stuff that most of
18:40
Speaker 1: us that's our introduction and we just assume that's what
18:44
Speaker 1: it must all be, which must be infuriating if that's
18:48
Speaker 1: like in your history and your culture, right. And of course,
18:51
Speaker 1: like I said, Hoskins has talked about the fact that
18:53
Speaker 1: this is a little different and this is a variation,
18:56
Speaker 1: but kind of how we were talking about the Pisco,
19:00
Speaker 1: the fact that it was we don't know who's Chilean
19:02
Speaker 1: and what's Peruvian, and their little different takes, it's kind
19:05
Speaker 1: of that same measure as well. Of course, being in
19:07
Speaker 1: the US, it's much younger practice because it is a
19:10
Speaker 1: New York thing here. But I definitely welcome new variations.
19:16
Speaker 1: But if you're doing it, do it like Montana has
19:19
Speaker 1: been able to do, which they do credit uh the
19:21
Speaker 1: other cultures, and they do talk about why they feel
19:24
Speaker 1: this is important. They do talk about their practices and
19:27
Speaker 1: in like the depth of who she was and why
19:31
Speaker 1: she thinks this isn't important and why she loves it.
19:33
Speaker 1: If you are appropriate and really giving homage, it is
19:36
Speaker 1: a beautiful product and a beautiful idea. I think there's
19:40
Speaker 1: so much as we're talking about the bigger impact of
19:44
Speaker 1: the old capitalistic ideas, we do have to talk about
19:47
Speaker 1: the consequences as well when it comes to origination and
19:51
Speaker 1: being erased, Like that's that's a whole other conversation. And
19:56
Speaker 1: I do love that Hoskins is doing so much for
19:59
Speaker 1: it and has continued to elevate other women elevate others
20:03
Speaker 1: in this conversation. She's also been a big spokesperson for
20:06
Speaker 1: anti racism stuff and campaigns, and I love it she
20:09
Speaker 1: on her website calls it out for what it is,
20:11
Speaker 1: and I don't see too many businesses do that. They
20:13
Speaker 1: just do the black square and just move on. And
20:16
Speaker 1: she actually calls it out or the business actually calls
20:19
Speaker 1: it out, and I think that's an amazing token of
20:22
Speaker 1: who they are and who they want to be in
20:24
Speaker 1: making change. And of course that's who we want to highlight,
20:27
Speaker 1: are the people who are seeking to make change. But
20:31
Speaker 1: we're not gonna, you know, glance over some of the
20:34
Speaker 1: problematic things that could be associated if not proper like,
20:38
Speaker 1: we don't want to ignore those either. Right, this has
20:41
Speaker 1: been a pretty deep happy hour. I know I'm gonna
20:44
Speaker 1: drink more of my rooms. I feel like we do
20:46
Speaker 1: sometimes get pretty deep unless it's me talking about uh no,
20:50
Speaker 1: even then, even my stuff, you're nerdy stuff because you
20:54
Speaker 1: have the unhappy hour. That's some deep stuff I want,
20:59
Speaker 1: like a trade mark and Reese happy Hour. Yes, I'll
21:05
Speaker 1: find it for you. Perfect. It doesn't just be a
21:07
Speaker 1: sad cloud in it, like you're gonna get the sad cloud.
21:09
Speaker 1: Care Bear. This is. That's so funny because most of
21:14
Speaker 1: my nicknames are like Sunshine right side, like all this
21:17
Speaker 1: time in my world, unhappy hour, sad care Bear, my
21:23
Speaker 1: sad care bear. She's over here. I'll take it. I'll
21:26
Speaker 1: take it. Well. Cheers, everybody cheers as always. If there's
21:31
Speaker 1: somebody you think we should be highlighting in these happy
21:34
Speaker 1: hour segments, if there's nerd stuff you want us to
21:37
Speaker 1: talk about, unhappy hours, spoiled Thursdays. We've got a lot
21:40
Speaker 1: of things going on, good things. Yes, you can email
21:44
Speaker 1: us our email, Stuff Medium, mom Stuff at I Hurt
21:46
Speaker 1: me dot com. You can find us on Instagram and
21:48
Speaker 1: Stuff I've Never Told You are on Twitter at mom
21:50
Speaker 1: Stuff Podcast Things as always too are super producer Christina.
21:53
Speaker 1: Thank you and thanks to you for listening Stuff un
21:57
Speaker 1: Never Told These productive I heart Radio. For more podcast radio,
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Speaker 1: visit the heart Radio app, Apple podcast, or wherever you
22:02
Speaker 1: listen to your favorite shows. H