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Luke’s Diner: She’s Mrs. Potato Head · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in.
• 0:03
  Speaker 2: Again you.
• 0:17
  Speaker 1: Hi, I am all in again with Scott Patterson an
• 0:20
  Speaker 1: iHeartRadio podcast. Hey everybody, Scott Patterson, I am all in
• 0:25
  Speaker 1: Podcast one. A love of productions. iHeartRadio media, iHeart podcast.
• 0:30
  Speaker 1: Luke's Diner with Anna Voccino and she is she is
• 0:39
  Speaker 1: quite something. Let me tell you a little bit about her. Actor.
• 0:42
  Speaker 1: Three time cookbook author created Eat Happy Kitchen, and she
• 0:46
  Speaker 1: uses fresh ingredients, avoids sugar and grain's ninety five percent
• 0:50
  Speaker 1: of the time, which is hard to do when cooking Italian.
• 0:54
  Speaker 1: And she's also taken over the voice acting role of
• 0:58
  Speaker 1: missus potato Head in Toy Story five, which it's theaters
• 1:03
  Speaker 1: June nineteenth. Welcome Anna to Luke Stein.
• 1:06
  Speaker 2: Thank you for having me. This is so exciting.
• 1:08
  Speaker 1: We're very, very excited to have you. First off, congrats
• 1:11
  Speaker 1: on voicing an iconic character like miss Datahead Toy Story five.
• 1:17
  Speaker 1: What was the process like to book that gig?
• 1:20
  Speaker 3: Well, first of all, thank you, and you know, the
• 1:23
  Speaker 3: process was audition book it. However, the mental hurdle of
• 1:29
  Speaker 3: doing it, as you know, is a whole other thing.
• 1:32
  Speaker 2: Right.
• 1:33
  Speaker 3: It's not just like, hey, do this character out of
• 1:36
  Speaker 3: thin air. No, I've got to do with Stelle Harris Justice.
• 1:39
  Speaker 3: I've got to do the character Justice. I got to
• 1:42
  Speaker 3: make sure I don't mess up the franchise. So no presh.
• 1:46
  Speaker 2: But no.
• 1:46
  Speaker 3: The process was it came from my agent. They were
• 1:49
  Speaker 3: looking for a voice match.
• 1:51
  Speaker 2: I read on it.
• 1:51
  Speaker 3: You know, of course it's Nda'd up the Wazoo. So
• 1:55
  Speaker 3: and I'm like, it's for the video game or it's
• 1:57
  Speaker 3: for the you know what I mean.
• 1:58
  Speaker 2: I'm not thinking it's for the movie.
• 2:00
  Speaker 3: Because they're going to get a celebrity to do it, right,
• 2:04
  Speaker 3: Like they're gonna right.
• 2:06
  Speaker 2: In my head, that's what I'm thinking.
• 2:07
  Speaker 3: So I audition and I get it, and and my
• 2:10
  Speaker 3: agent calls and they say they want to check your
• 2:13
  Speaker 3: avails for Pixar. And I was like, okay, yeah, to
• 2:19
  Speaker 3: scratch it, which, as you know, means the person that
• 2:22
  Speaker 3: they hire to say the words to put the picture
• 2:25
  Speaker 3: until they hire the real person who says the words.
• 2:27
  Speaker 3: And it's a great way to earn some money, get
• 2:29
  Speaker 3: your day rate, get a couple of days maybe on.
• 2:30
  Speaker 2: A movie, you know what I mean. And they were like,
• 2:33
  Speaker 2: no dumb dumb to do the part.
• 2:35
  Speaker 3: And I was like, oh in the video game, Like
• 2:38
  Speaker 3: no dumb dum in the movie, so it just took.
• 2:42
  Speaker 2: It was very much a disbelief.
• 2:44
  Speaker 1: I would take an issue with how your reps talk
• 2:46
  Speaker 1: to you. I don't you know the dumb dumb point
• 2:49
  Speaker 1: I think.
• 2:50
  Speaker 3: I think that's the subtext of how most agents talk
• 2:53
  Speaker 3: to actors.
• 2:55
  Speaker 1: That's kind of everybody, the actors. No dumbm.
• 3:02
  Speaker 3: That's how you begin most sentences when you speak to me,
• 3:04
  Speaker 3: No doubt them, you know, all right, So.
• 3:07
  Speaker 1: Tell us about the first day, first day on set
• 3:10
  Speaker 1: in the booth. Who's there?
• 3:12
  Speaker 2: So it's in the booth they fly you in.
• 3:15
  Speaker 3: Ten out of ten would recommend getting driven in a
• 3:19
  Speaker 3: black cart to Pixar is really the only way to work,
• 3:24
  Speaker 3: you know what. We've been doing this whole time. So no,
• 3:27
  Speaker 3: I got I knocked it all out. I knocked it
• 3:28
  Speaker 3: all out in one session.
• 3:30
  Speaker 2: So we got it done.
• 3:31
  Speaker 3: Everyone's in the room, Andy Stanton, the director, the producers,
• 3:35
  Speaker 3: the editors, everybody's there, which is nice because since COVID.
• 3:39
  Speaker 2: We are rarely doing animation with humans.
• 3:43
  Speaker 3: So it's nice like see people laugh and like you
• 3:46
  Speaker 3: know me like good, you know, to get that sort
• 3:49
  Speaker 3: of validation is very nice. I mean, they were literally
• 3:52
  Speaker 3: it was literally a dream and then I'm flying back
• 3:55
  Speaker 3: that afternoon. I'm flying back home, and I'm thinking, well,
• 3:59
  Speaker 3: not every day can be a day at Pixar. Like
• 4:02
  Speaker 3: anytime you have a bad day after this, just remember
• 4:04
  Speaker 3: you had this day at work.
• 4:06
  Speaker 2: It was a nice day at work.
• 4:07
  Speaker 1: I imagine. It's a pretty nice room too.
• 4:10
  Speaker 2: Very nice. Everything was nice.
• 4:12
  Speaker 3: They let me do a studio tour, and I was
• 4:14
  Speaker 3: I kind of was petrified the whole time, Like I
• 4:17
  Speaker 3: you know how it is, being in this business so long,
• 4:20
  Speaker 3: you don't want to believe something's true until you actually
• 4:22
  Speaker 3: see yourself up on the thing.
• 4:24
  Speaker 2: We've all been cut out of stuff.
• 4:26
  Speaker 3: I mean I've worked on video games and then been
• 4:28
  Speaker 3: cut out like two years into the Like, you just
• 4:31
  Speaker 3: don't know how it's all going to shake down. Sometimes
• 4:33
  Speaker 3: you're the one who get hired. Sometimes you're the one
• 4:35
  Speaker 3: who gets fired. And this is one of those moments
• 4:37
  Speaker 3: where I was like.
• 4:38
  Speaker 2: Please please let it be real. And it's real.
• 4:41
  Speaker 1: Mm hmm. That's awesome, boy, that's great, And you'll go
• 4:44
  Speaker 1: to the premiere.
• 4:45
  Speaker 2: They're going to do it, and I get to go
• 4:47
  Speaker 2: to the premiere.
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  Speaker 3: I have to figure out what to wear because I
• 4:51
  Speaker 3: thought of wearing a potato sack. I thought that would
• 4:53
  Speaker 3: have been then, and then I thought of where it?
• 4:54
  Speaker 3: Don't know, don't do it? Okay, no, dune, dumb, don't
• 4:58
  Speaker 3: do that.
• 5:00
  Speaker 1: Don't wear a French fries suit. Don't do any of that.
• 5:02
  Speaker 2: Don't don't do that.
• 5:03
  Speaker 3: Don't wear missus potato head lips No, okay, No, I'm
• 5:08
  Speaker 3: I'm gonna keep it cute, and I'm gonna go to
• 5:10
  Speaker 3: the premiere and you know, do like any red blooded
• 5:15
  Speaker 3: American and stalk the rest of the cast and hopefully
• 5:18
  Speaker 3: I get to beat them.
• 5:19
  Speaker 2: You know what I mean? Like, wouldn't you?
• 5:23
  Speaker 1: Yeah, what would Kate Middleton do? See, that's the question,
• 5:27
  Speaker 1: how would she show up?
• 5:28
  Speaker 3: I guess, well, then I need a tiny hat at
• 5:30
  Speaker 3: Churchill downs, Like I don't wear a tiny hat.
• 5:33
  Speaker 2: Missus potato wears a tiny hat.
• 5:35
  Speaker 1: Don't do it? Do it, dumb, don't do it, dumb, dumb,
• 5:38
  Speaker 1: don't do it. Don't you do it? So were you
• 5:42
  Speaker 1: nervous the first day? We I mean that was the
• 5:45
  Speaker 1: only day, But were you a little nervous going in?
• 5:47
  Speaker 1: You were just super energized. Yeah, of course.
• 5:51
  Speaker 3: I mean this is the thing that you put as
• 5:53
  Speaker 3: a voice actor. This is like the hallowed brass ring.
• 5:58
  Speaker 2: I don't even know that.
• 5:59
  Speaker 3: I don't know the word for what it is. Like,
• 6:02
  Speaker 3: it's the ultimate goal. That's a voice actor. It's the
• 6:06
  Speaker 3: top of.
• 6:06
  Speaker 1: The top of the food chain right there. Yeah, you're
• 6:08
  Speaker 1: at Pixar. Yeah, boys, story, massive, friends.
• 6:13
  Speaker 2: Massive, Stelle Harris, she's an icon.
• 6:17
  Speaker 1: Like what Yeah, what's a girl like you doing in
• 6:21
  Speaker 1: a pose like that?
• 6:23
  Speaker 2: Get me doing in a place like this? So I went.
• 6:26
  Speaker 3: They were like, you want to go to the little
• 6:28
  Speaker 3: the gift shop, you know, and and buy the shwag
• 6:30
  Speaker 3: And I was like, yes, of course I do. And
• 6:34
  Speaker 3: then but then I was like, what if I buy a.
• 6:35
  Speaker 2: Bunch of stuff?
• 6:36
  Speaker 3: This is how this is how actors' brains work. What
• 6:38
  Speaker 3: if I buy a bunch of stuff and then I
• 6:40
  Speaker 3: get cut out of the movie and then I have
• 6:41
  Speaker 3: all these like things reminding me of what could have been. Right,
• 6:45
  Speaker 3: So I only bought a few pens and a few hats.
• 6:48
  Speaker 1: Oh all right, did they give you a discount? They
• 6:51
  Speaker 1: made you buy stuff?
• 6:52
  Speaker 3: No, I paid retail. So note to Pixar, maybe give
• 6:55
  Speaker 3: an employee discount.
• 6:56
  Speaker 1: Yeah, just you know, shove it, give a bag of
• 6:59
  Speaker 1: stuff there you go, Thanks for just.
• 7:01
  Speaker 2: Throw me a hat next time.
• 7:04
  Speaker 1: All right. So, look, aside from your superstar making successful
• 7:10
  Speaker 1: voice acting career, you have a passion for cooking.
• 7:13
  Speaker 2: I do.
• 7:14
  Speaker 1: Yeah, where did it come from?
• 7:16
  Speaker 3: I Well, to be honest with you, I don't have
• 7:19
  Speaker 3: like that super charming. Oh well, my mom spent so
• 7:24
  Speaker 3: much time with me in the kitchen. It was actually
• 7:25
  Speaker 3: the opposite because I'm the daughter of a single mom
• 7:27
  Speaker 3: who worked a million jobs and she commuted into DC
• 7:32
  Speaker 3: and it was she was always gone. So it was
• 7:34
  Speaker 3: born out of a necessity because I would sit and
• 7:37
  Speaker 3: watch cooking shows and be like, I want to eat
• 7:38
  Speaker 3: when they're eating, And we had some food scarcity growing up,
• 7:42
  Speaker 3: and so it was very important to me. I always
• 7:44
  Speaker 3: was kind of drawn to food. As my day jobs.
• 7:46
  Speaker 3: I worked for caterers. I worked at the epicures department
• 7:49
  Speaker 3: at Neiman Marcus, which is by the way, ridiculous, like
• 7:53
  Speaker 3: ridiculously overpriced chocolate covered apples, you know what I mean,
• 7:57
  Speaker 3: things like that, and we would just accidentally drop them
• 7:59
  Speaker 3: on the floor and then have to cut them for samples.
• 8:01
  Speaker 3: And so I found myselways drawn to food, learned how
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  Speaker 3: to cook, and then was diagnosed with celiac in two
• 8:08
  Speaker 3: thousand and two, and you can only go gluten free
• 8:10
  Speaker 3: to manage celiac. So there goes most of my heritage
• 8:14
  Speaker 3: being Italian and Southern, all the glutens and all the
• 8:17
  Speaker 3: good things from where I'm from. And so then I
• 8:21
  Speaker 3: went gluten free and hated the commercially available food, so
• 8:25
  Speaker 3: decided to blog recipes.
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  Speaker 2: It's also a great way to fill the.
• 8:29
  Speaker 3: Time when you're waiting for that phone to ring. Let's
• 8:31
  Speaker 3: say you tested for something and you're like, is somebody
• 8:33
  Speaker 3: gonna call me? I can at least take control of
• 8:36
  Speaker 3: my creativity and make something that we all can eat
• 8:38
  Speaker 3: by the afternoon. So I think that that was also
• 8:42
  Speaker 3: part of why it's so therapeutic for me. Wound up
• 8:46
  Speaker 3: putting on weight, then needed to lose weight because I
• 8:49
  Speaker 3: was eating all of the things. So my change my
• 8:52
  Speaker 3: focus to be low carbon twenty twelve. The first cookbook
• 8:54
  Speaker 3: came out in twenty sixteen. Then now we're on number
• 8:57
  Speaker 3: four that's coming out this ball.
• 8:58
  Speaker 1: Oh great, that's great. I have one coming out September eighth, September,
• 9:05
  Speaker 1: I have a diner.
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  Speaker 2: That's awesome. Yea, yeah, I didn't know that. So much incredible,
• 9:11
  Speaker 2: so much fun.
• 9:12
  Speaker 3: Yeah, did you ever think like it would be that
• 9:14
  Speaker 3: much work for so few words per page.
• 9:17
  Speaker 1: There was a lot of work.
• 9:19
  Speaker 2: God, a lot of work.
• 9:20
  Speaker 1: Oh my lord.
• 9:21
  Speaker 3: Yes, you can't have like a little slip or a
• 9:24
  Speaker 3: little typo.
• 9:26
  Speaker 1: No, no, right. But I have a similar story. You know.
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  Speaker 1: I had to sort of cook for myself growing up,
• 9:32
  Speaker 1: and I learned how to do it. And it's just
• 9:34
  Speaker 1: I cook for my family. Now. I love it. It's
• 9:36
  Speaker 1: very soothing, it's very relaxed. It is five o'clock comes
• 9:39
  Speaker 1: around and I get I'm like, yeah, man, yeah.
• 9:42
  Speaker 2: Now I'm going to get creative, get off my world.
• 9:44
  Speaker 2: I gotta I got to make some meat balls.
• 9:48
  Speaker 1: Get out of the kitchen. I'm doing my thing, you know.
• 9:51
  Speaker 3: And the difference is now, like I do turn the
• 9:54
  Speaker 3: camera on, I do live streams and do cooking classes.
• 9:56
  Speaker 3: I I turning my focused low carb. I help people
• 9:59
  Speaker 3: get off of sugar and processed foods and get back
• 10:01
  Speaker 3: in the kitchen and make some things and feel empowered
• 10:04
  Speaker 3: to get dinner on the table fast with the you know,
• 10:06
  Speaker 3: mostly whole food, real food ingredients, et.
• 10:09
  Speaker 2: Cetera, et cetera.
• 10:10
  Speaker 3: But you know, like today I'm doing a live stream
• 10:11
  Speaker 3: of Montrell and stuff meatballs and my community.
• 10:15
  Speaker 2: Knows that they hang out.
• 10:16
  Speaker 3: Sometimes a few people will cook along with me, but
• 10:18
  Speaker 3: most people just want to hang out and you know,
• 10:20
  Speaker 3: be in the comments.
• 10:21
  Speaker 2: And I love it. It's great. It's a community of
• 10:23
  Speaker 2: folks who because you can't.
• 10:25
  Speaker 3: You're not going to find a gluten free meatball out
• 10:28
  Speaker 3: at a restaurant. It doesn't happen, but you're certainly not
• 10:31
  Speaker 3: going to find the low carb version. So it's just like, hey,
• 10:33
  Speaker 3: you can make these delicious things at home.
• 10:35
  Speaker 1: All right. So your books, your cookbooks, simple easy meals,
• 10:39
  Speaker 1: right all right? So what's your going to healthy dinner
• 10:42
  Speaker 1: you make at home.
• 10:43
  Speaker 3: People won't believe this, but it's chicken palm? Can I
• 10:47
  Speaker 3: can make a chicken palm and have it in the
• 10:49
  Speaker 3: oven in ten minutes?
• 10:51
  Speaker 2: Wow less?
• 10:52
  Speaker 3: Because first of all, I've made it one hundred thousand times.
• 10:55
  Speaker 3: Second of all, I do you know a low carb coating,
• 10:58
  Speaker 3: whether it's like crush pork rind or almond flour mixed
• 11:01
  Speaker 3: with some maybe some palm, and you know, I pan
• 11:04
  Speaker 3: fry it. You have to hammer real thin, real real
• 11:07
  Speaker 3: like they do at the restaurants. That's the trick to
• 11:08
  Speaker 3: getting it done fast. But see here's the thing. When
• 11:11
  Speaker 3: you quit the carbs, the processed sugars, the grains, you
• 11:16
  Speaker 3: can add in fat. Right, So that's why you can
• 11:19
  Speaker 3: have some cheese on there. You can have as much
• 11:22
  Speaker 3: olive oil as you can put in the dish, you know,
• 11:25
  Speaker 3: And so that's why I say it doesn't sound like
• 11:29
  Speaker 3: it would be healthy, but the way that I do
• 11:30
  Speaker 3: it is healthy.
• 11:31
  Speaker 2: But it's still delicious.
• 11:32
  Speaker 3: Which, by the way, nobody's going to like go on
• 11:34
  Speaker 3: a quote unquote diet.
• 11:36
  Speaker 2: I hate that word.
• 11:36
  Speaker 3: No one's going to change the way they eat unless
• 11:39
  Speaker 3: it tastes good and is sustainable.
• 11:41
  Speaker 2: Like, we're Americans. We want good food.
• 11:45
  Speaker 1: We got flat I have flavor. Yeah, absolutely right, all right,
• 11:48
  Speaker 1: you have. You're gonna come out with your fourth cookbook.
• 11:51
  Speaker 1: You've got three right now, created a line of Italian sauces, cheese, bites,
• 11:55
  Speaker 1: spices with the Yeah Eat Happy Kitchen. Is there one
• 12:00
  Speaker 1: more thing you would like to venture into in the
• 12:03
  Speaker 1: cooking world?
• 12:04
  Speaker 3: I mean, I want to do a cooking show one day,
• 12:06
  Speaker 3: but I also and my co founders want to murder
• 12:08
  Speaker 3: me every time I say this.
• 12:09
  Speaker 2: I really want to do a.
• 12:10
  Speaker 1: Mayo what's what? I'm sorry?
• 12:13
  Speaker 2: I want to come out with a mayonnaise.
• 12:15
  Speaker 1: Oh okay, all right, I know that that sounds what
• 12:19
  Speaker 1: is what is holding you back?
• 12:21
  Speaker 3: Well, we got to find somebody who will do it
• 12:23
  Speaker 3: cleanly and for the right price, because the problem I
• 12:25
  Speaker 3: found with Mayo is there's only one clean mayo that
• 12:27
  Speaker 3: I think tastes good in the whole country. I've tasted
• 12:30
  Speaker 3: all the mayos. So I'm like, you know, being the
• 12:34
  Speaker 3: entrepreneurial person that I am, like, I'll do it.
• 12:36
  Speaker 1: Mm hmm.
• 12:37
  Speaker 3: But every time I say that, that's at least twenty
• 12:41
  Speaker 3: four months of R and D for food, for manufacturing,
• 12:44
  Speaker 3: for packaging, for you know, all the things, in a
• 12:46
  Speaker 3: lot of money. So every time I say that, my
• 12:48
  Speaker 3: co founder's like, we need you to shut up. No, dumb, dumb,
• 12:51
  Speaker 3: please don't go. But I like it and I would
• 12:54
  Speaker 3: love to do a cooking show too.
• 12:55
  Speaker 2: I think maybe, maybe, just maybe.
• 12:59
  Speaker 3: There could be a market which there wasn't when I
• 13:02
  Speaker 3: was diagnosed to CILIAC for people who are looking for
• 13:04
  Speaker 3: good food that hey this is gluten free, or hey
• 13:07
  Speaker 3: this we can do this dairy free, or hey we
• 13:08
  Speaker 3: can figure out how to do different kinds of.
• 13:11
  Speaker 1: Food right right, right, more cleanly. All right, So you
• 13:24
  Speaker 1: have a recipe called Pittsburgh Chili. I'm from Philadelphia, Okay,
• 13:28
  Speaker 1: tell me about this Pittsburgh chili.
• 13:30
  Speaker 2: Okay.
• 13:31
  Speaker 3: First of all, I went to school outside Philly in Delaware,
• 13:33
  Speaker 3: So thank you for your cheeseteak service. And I also
• 13:37
  Speaker 3: have a recipe for Philly cheese steak inwards, because you know,
• 13:41
  Speaker 3: we have to do it that way without the hogi bread.
• 13:46
  Speaker 2: Okay.
• 13:46
  Speaker 3: Pittsburgh Chili is a variation on Cincinnati chili. Since Pittsburgh's
• 13:51
  Speaker 3: right next to Ohio. I did a little variation on
• 13:54
  Speaker 3: the Skyline chili, and so I just named it Pittsburgh
• 13:57
  Speaker 3: Chili because I married a man for Pittsburgh and spent
• 13:59
  Speaker 3: a lot of time in western Pennsylvania and Ohio over
• 14:01
  Speaker 3: the years, and I figured they need their own chili.
• 14:05
  Speaker 3: Why didn't I steal her nation a chili.
• 14:09
  Speaker 1: They gotta have it.
• 14:10
  Speaker 2: They gotta have it. They gotta have it. But it
• 14:11
  Speaker 2: is delicious. And what my favorite thing in the world is.
• 14:14
  Speaker 3: This has happened several times since I published that recipe
• 14:17
  Speaker 3: in I think twenty thirteen is the first time I
• 14:20
  Speaker 3: published it. People are winning their chili cookoffs using that
• 14:24
  Speaker 3: recipe and like that to me, I'm like, well, you
• 14:28
  Speaker 3: did it. That's that's the number one thing I could
• 14:32
  Speaker 3: ever hear. People are taking it and running with it.
• 14:35
  Speaker 4: Wow.
• 14:35
  Speaker 1: All right, So new book is called Eat Happy Cocktail Hour,
• 14:40
  Speaker 1: correct coming out this year. And here's here's a question
• 14:45
  Speaker 1: for you. Okay, you know I played this guy on
• 14:49
  Speaker 1: the show, right, I got it. I've got a diner.
• 14:52
  Speaker 1: So you you come into Luke's diner, right, Okay, let's
• 14:56
  Speaker 1: say you're just you're in stars Hollow, your shopping, you
• 14:59
  Speaker 1: get hungry, you know, you want where are you going
• 15:02
  Speaker 1: to sit? What are you going to order? Oh? In
• 15:05
  Speaker 1: Luke Steiner, it's a big question to day at the bar. Okay.
• 15:13
  Speaker 3: In the lore of the show, I don't necessarily know,
• 15:17
  Speaker 3: but I would. If it's me ordering as Anna, it
• 15:21
  Speaker 3: would be eggs, some variation of eggs.
• 15:24
  Speaker 2: Okay, because I just know that. Then I can eat
• 15:26
  Speaker 2: a bunch of eggs and a.
• 15:28
  Speaker 3: It'll be gluten free, it can be I can I
• 15:31
  Speaker 3: can eat a bunch of eggs?
• 15:33
  Speaker 1: Right, okay, Eat Happy Cocktail Hour? Tell us about that?
• 15:35
  Speaker 3: Yeah, okay, So this is a party book I found
• 15:38
  Speaker 3: that I guess it's called Girl Dinners where I just eat.
• 15:44
  Speaker 3: I have a tendency to eat lightly or eat snaky foods.
• 15:47
  Speaker 3: And so then I was like, well, wait a minute.
• 15:49
  Speaker 3: I noticed that I have a lot of appetizer recipes.
• 15:53
  Speaker 3: And then in the last chapter of my second cookbook,
• 15:56
  Speaker 3: I had a chapter called Drink Happy and show people
• 15:58
  Speaker 3: how to make low carb cocktails. Every time I get
• 16:02
  Speaker 3: a cocktail at a restaurant, I always ask them, what's
• 16:04
  Speaker 3: your least sweet cocktail, because when you quit sugar, everything
• 16:07
  Speaker 3: tastes extra sweet, taste, very cloying, and punch in the mouth, right,
• 16:12
  Speaker 3: And they always say, oh, it's this thing, And then
• 16:15
  Speaker 3: I order it, and then my husband rolls his eyes
• 16:17
  Speaker 3: because he knows it's going to happen, and he doesn't
• 16:18
  Speaker 3: order his drink.
• 16:19
  Speaker 2: I go, it's too sweet. I hand it to him
• 16:21
  Speaker 2: and he takes it.
• 16:21
  Speaker 3: And then I order either a one in one of
• 16:23
  Speaker 3: Vaka soda or a martini with that has nothing no mixer.
• 16:26
  Speaker 2: Right.
• 16:28
  Speaker 3: So I have been making low sugar no sugar cocktails
• 16:32
  Speaker 3: at home and playing mixologists at home with the same
• 16:35
  Speaker 3: sort of concepts. Let's get the acid, let's get the bitter,
• 16:37
  Speaker 3: let's get the you know, the tart, let's get the
• 16:40
  Speaker 3: herbal in the in the cocktails, and then.
• 16:42
  Speaker 2: I was like, this is a book.
• 16:44
  Speaker 3: People need to know how to have party food that's
• 16:46
  Speaker 3: not going to make them feel absolutely like bloated. And
• 16:49
  Speaker 3: I mean you can still feel hungover depending on how
• 16:51
  Speaker 3: many cocktails you've had, but let's not I amp it
• 16:54
  Speaker 3: up with extra sugar, extra carbs.
• 16:58
  Speaker 1: Okay, closing some of your career, where do you want
• 17:02
  Speaker 1: to go with us? You're building an empire? What are
• 17:04
  Speaker 1: you doing?
• 17:06
  Speaker 2: Yeah? I'm hoping too. I'm very lucky. I have a
• 17:10
  Speaker 2: cool day job to do voiceover.
• 17:12
  Speaker 1: If you had your own TV show, what would it
• 17:15
  Speaker 1: look like. Let's say, let's say I'm a producer of.
• 17:18
  Speaker 2: Fictional or docuseries.
• 17:21
  Speaker 1: No real, the way you want it? What pitch me
• 17:25
  Speaker 1: the series that you want to do?
• 17:27
  Speaker 2: What I want to do?
• 17:28
  Speaker 1: Yes?
• 17:28
  Speaker 3: In my series? Did you ever see Gordon Ramsay's f
• 17:31
  Speaker 3: word from the BBC? It was on probably like fifteen
• 17:34
  Speaker 3: or so years ago. You were busy fifteen years ago?
• 17:38
  Speaker 1: Yeah? But was he running around abusing everybody? No?
• 17:41
  Speaker 3: No, No, that's that's like a Hell's kitchen or the
• 17:43
  Speaker 3: one where he restaurant nightmares or kitchen nightmares, gotcha, No,
• 17:48
  Speaker 3: this one he was actually quite tame and from what
• 17:50
  Speaker 3: I hear more himself and not with the put upon
• 17:53
  Speaker 3: rage act.
• 17:55
  Speaker 2: Okay, no, Gordon rams.
• 17:56
  Speaker 3: F word and this is what I kind of want
• 17:57
  Speaker 3: to model it after. He would go around, he would
• 17:59
  Speaker 3: do in kitchen segments, which I want to do, show
• 18:02
  Speaker 3: people how to make stuff. Here's how you're going to
• 18:04
  Speaker 3: make my chicken parm here's you're going to do the meatballs,
• 18:07
  Speaker 3: that kind of stuff. Here's how we're going to throw
• 18:08
  Speaker 3: a party. And we have that, we have the menu set.
• 18:11
  Speaker 3: But then I want to go out on into the
• 18:14
  Speaker 3: world of food manufacturing because that to me, because I've
• 18:17
  Speaker 3: been teaching people how to read food labels and how
• 18:21
  Speaker 3: to like kind of read through the trickery.
• 18:24
  Speaker 2: I almost used a bad word, but I didn't.
• 18:26
  Speaker 3: Clear that first with you all the trickery of food labeling,
• 18:30
  Speaker 3: the food labeling.
• 18:32
  Speaker 1: Thank you.
• 18:32
  Speaker 2: It's also like, can I am I allowed to cuss anymore?
• 18:35
  Speaker 1: Because I do know you can't you can't say it,
• 18:38
  Speaker 1: I can't say it.
• 18:39
  Speaker 2: Can't say it.
• 18:41
  Speaker 1: No, no, no, no, you can't say on this show. Okay,
• 18:44
  Speaker 1: well yeah, repeat after me, just repeat after me. Can't say,
• 18:49
  Speaker 1: can't say.
• 18:50
  Speaker 3: I can't say, I can't say right swear.
• 18:55
  Speaker 1: Let's let's do a pledge. I would pledge I'm.
• 18:59
  Speaker 2: Doing I'm Itttalian, I'm gonna do the blood.
• 19:01
  Speaker 1: I'm gonna do the blood.
• 19:04
  Speaker 2: Yeah, I am Avacino.
• 19:06
  Speaker 1: I swear never to say I swear never to say.
• 19:10
  Speaker 3: Or ky even worse on I Am all In on
• 19:13
  Speaker 3: the I Am All In Podcast with Scott Patterson LUs
• 19:16
  Speaker 3: Diner Edition special.
• 19:19
  Speaker 1: Go with God. There you go, Go with God.
• 19:21
  Speaker 2: Yeah.
• 19:21
  Speaker 3: So I would want to go out and and and
• 19:23
  Speaker 3: get into I mean, the issue would be getting factories
• 19:26
  Speaker 3: who would allow me to go in, getting getting to
• 19:28
  Speaker 3: expose kind of the underbelly of how food gets pushed
• 19:31
  Speaker 3: across this country. I find fascinating all the marketing hooplony
• 19:36
  Speaker 3: that happens when you pick up an item, and it's
• 19:39
  Speaker 3: just absolute lies that they can get away with on
• 19:42
  Speaker 3: the CFR, which is the code of federal regulations. Like
• 19:44
  Speaker 3: I would love to have some so that man on
• 19:46
  Speaker 3: the street stuff the education.
• 19:48
  Speaker 2: Component with then the fun in the kitchen. Let's throw
• 19:50
  Speaker 2: a party component.
• 19:51
  Speaker 1: That's that's my that's interesting.
• 19:54
  Speaker 2: Can you buy it in the room please.
• 19:56
  Speaker 1: I will tell you this. I will bounce it off
• 19:58
  Speaker 1: to some people. I like it.
• 20:00
  Speaker 2: Yeah, okay, I get it done.
• 20:03
  Speaker 1: I think that's great, but that's yeah, it could be
• 20:06
  Speaker 1: kind of documentary style.
• 20:09
  Speaker 3: Yeah, I like that, right, like the kitchen stuff even
• 20:11
  Speaker 3: as shot documentary kind of on sliders, kind of moving. Uh,
• 20:15
  Speaker 3: you know, it's fun. I have a fun personality. Let's
• 20:18
  Speaker 3: make food fun. We don't got to overthink it or anything.
• 20:21
  Speaker 3: But the interesting thing is, like I would love to
• 20:24
  Speaker 3: talk to people out out in the in the in
• 20:27
  Speaker 3: the food world, because even in grocery, like you don't,
• 20:31
  Speaker 3: it is almost impot what I'm doing, and I will
• 20:35
  Speaker 3: say is almost impossible because we are still currently doing it.
• 20:39
  Speaker 3: But any you know, wind of change will just decimate us.
• 20:43
  Speaker 3: Because we have chosen not to raise millions of private
• 20:45
  Speaker 3: equity money to grow our business to move food across
• 20:49
  Speaker 3: this country and into grocery stores, and people are complaining
• 20:51
  Speaker 3: about prices.
• 20:52
  Speaker 2: It's only going to get worse.
• 20:55
  Speaker 3: So that's to me as I believe the portion that
• 20:58
  Speaker 3: we're missing is that kind of consumer education, because all.
• 21:02
  Speaker 4: Right, I'm gonna I'm gonna bounce this. I'm gonna bounce
• 21:05
  Speaker 4: the sauce. It heavy people, heapiness, let's bounce it. Let's
• 21:09
  Speaker 4: do it all right, listen, it's been a joy. Please
• 21:13
  Speaker 4: come back.
• 21:13
  Speaker 1: On Catch Choice Story five June nineteenth and head to
• 21:20
  Speaker 1: Eat Happy Kitchen dot com to purchase on his books Spices,
• 21:24
  Speaker 1: Sauces and more. Annavochino, thank you so much for your
• 21:28
  Speaker 1: time and good luck for having me. Everything that you're
• 21:31
  Speaker 1: doing too bad, You're not too busy. Thank you for
• 21:33
  Speaker 1: having me it you got it all the best, Hey, everybody,
• 22:05
  Speaker 1: and don't forget Follow us on Instagram at I Am
• 22:09
  Speaker 1: all In podcast and email us at Gilmore at iHeartRadio
• 22:14
  Speaker 1: dot com