Latest / Dirt Nap City - History's Most Interesting Dead People / Who Was Chef Boyardee?

Transcript

Who Was Chef Boyardee? · Dirt Nap City - History's Most Interesting Dead People

• 0:06
  SPEAKER_01: Hello, everybody.
• 0:08
  SPEAKER_01: Welcome to Dirt Nav City.
• 0:10
  SPEAKER_01: I'm Alex.
• 0:11
  SPEAKER_01: I'm here with my friend Kelly.
• 0:12
  SPEAKER_01: Hey Kelly, what's up?
• 0:14
  SPEAKER_01: Hey Alex, good to see you, man.
• 0:15
  SPEAKER_00: It's a little dreary outside, but I'm feeling warm and fuzzy inside.
• 0:19
  SPEAKER_01: It occurred to me that all of the people that we're picking are icons of the 20th century.
• 0:26
  SPEAKER_01: In order to be interesting and dead, basically you would have had to be interesting at this point, pretty much in the 20th century, right?
• 0:36
  SPEAKER_00: Yeah.
• 0:36
  SPEAKER_01: And today I've got a great 20th century American story for you.
• 0:41
  SPEAKER_00: Oh, I love the 20th century.
• 0:43
  SPEAKER_00: After the 21st century, it's my second favorite.
• 0:46
  SPEAKER_01: It's the American century.
• 0:48
  SPEAKER_01: You know, you think about all that America contributed to the world in the 20th century.
• 0:52
  SPEAKER_01: It's our century, man.
• 0:54
  SPEAKER_01: It's true.
• 0:55
  SPEAKER_01: When we go to Dirt Knapp City, it won't be that way.
• 0:59
  SPEAKER_01: It won't seem that way.
• 1:00
  SPEAKER_01: We will have spent most of our life in the 21st century.
• 1:04
  SPEAKER_01: Just a little bit in the 20th century.
• 1:06
  SPEAKER_01: But to me, this is the American century.
• 1:08
  SPEAKER_01: It's our century.
• 1:09
  SPEAKER_01: And I love to hear about people from the 20th century.
• 1:14
  SPEAKER_01: So today I'm going to tell you a story about immigration, two world wars, Great Depression, capitalism, the American dream.
• 1:21
  SPEAKER_01: You ready?
• 1:22
  SPEAKER_00: I'm ready.
• 1:22
  SPEAKER_00: Let's do it.
• 1:24
  SPEAKER_01: All right.
• 1:25
  SPEAKER_01: Well, the person I've chosen for you today um was born in 1897 in Piacenza, Italy.
• 1:36
  SPEAKER_01: Ah, okay.
• 1:38
  SPEAKER_01: But I said this was an American story, didn't I?
• 1:41
  SPEAKER_01: Well, I also said this was a story of immigration.
• 1:45
  SPEAKER_01: Yes.
• 1:46
  SPEAKER_01: He died in 1985.
• 1:51
  SPEAKER_01: Wow.
• 1:52
  SPEAKER_01: That was a long life.
• 1:53
  SPEAKER_01: Yeah, yeah, yeah, exactly.
• 1:56
  SPEAKER_01: That's the year I I moved uh I moved from Michigan to Texas and met I like I met you in 1985.
• 2:03
  SPEAKER_01: 1985, that's right.
• 2:04
  SPEAKER_01: I'm not sure if we talked about this person uh passing away uh at all during 1985.
• 2:11
  SPEAKER_01: But but we both knew who he was.
• 2:12
  SPEAKER_01: That would have been cool if we did, and this is the second time we talked about it.
• 2:16
  SPEAKER_00: Yeah, yeah.
• 2:16
  SPEAKER_00: What a reunion.
• 2:18
  SPEAKER_01: I will give you his name first, just like I did in the uh John Holland episode.
• 2:23
  SPEAKER_00: Okay.
• 2:24
  SPEAKER_01: Because you might not know him by his name, or you might know him by his name.
• 2:29
  SPEAKER_01: His name was Ettore Boyardi.
• 2:33
  SPEAKER_00: Uh Etor.
• 2:36
  SPEAKER_00: Is this Chef Boy R D?
• 2:38
  SPEAKER_00: Yeah.
• 2:40
  SPEAKER_00: Chef Boy R D.
• 2:42
  SPEAKER_00: Wow.
• 2:43
  SPEAKER_00: Ettore Boyardi.
• 2:45
  SPEAKER_00: Boyardi.
• 2:46
  SPEAKER_00: Okay, so it's not boy boy dash r-d.
• 2:52
  SPEAKER_01: He said that because he didn't think that people could pronounce his name.
• 2:56
  SPEAKER_01: And he was right.
• 2:57
  SPEAKER_01: His name was actually spelled B-O-I-A-R-D-I.
• 3:02
  SPEAKER_01: Boyardi.
• 3:03
  SPEAKER_01: And his name, Ettore, uh, he anglicized into Hector.
• 3:08
  SPEAKER_01: So he was Hector Boyardi to us, but his name was Ettore Boyardi.
• 3:13
  SPEAKER_00: Wow.
• 3:14
  SPEAKER_01: And uh this guy brought Italian food to America.
• 3:17
  unknown: Wow.
• 3:18
  SPEAKER_01: One can at a time.
• 3:19
  SPEAKER_00: One can at a time.
• 3:21
  SPEAKER_00: Man.
• 3:21
  SPEAKER_00: You know, and everybody, I don't meet very many people that don't like Italian food.
• 3:26
  SPEAKER_00: You know, generally pastas and fish and um, you know, fresh, fresh um, what's the stuff?
• 3:33
  SPEAKER_00: Calamari.
• 3:34
  SPEAKER_00: You know, everybody loves that stuff.
• 3:36
  SPEAKER_01: Now, but back then it was a fairly exotic thing to eat.
• 3:41
  SPEAKER_01: Uh, there wasn't a lot of Italian food coming uh before Italian immigrants came, and even when Italian immigrants came, a lot of them weren't opening restaurants and weren't allowed to open restaurants, probably, and they had to do very low-level types of jobs.
• 3:56
  SPEAKER_01: So um, it wasn't something that somebody said, Oh, good, this guy's here to bring us Italian food.
• 4:01
  SPEAKER_01: It was kind of an exotic food in uh in the US back then.
• 4:06
  SPEAKER_01: Wow, so so this guy, he was born a chef, man.
• 4:10
  SPEAKER_01: They they say that he actually uh the rumor is that he used uh wire whisk as a rattle when he was a baby.
• 4:18
  SPEAKER_00: Okay, you know, just laying there in bed, probably teething on it as well, right?
• 4:22
  SPEAKER_00: Because it was nothing cool, yeah.
• 4:24
  SPEAKER_01: And by age 11, he was actually a chef's apprentice, which I think I don't know if you've met very many 11-year-olds.
• 4:30
  SPEAKER_01: Um that seems like a stretch.
• 4:33
  SPEAKER_01: I mean, just having them in the kitchen is is uh uh uh is risky, and he was a chef's apprentice by the time he was 11.
• 4:40
  SPEAKER_01: Okay.
• 4:41
  SPEAKER_01: And before he was 16, he was taking jobs in London and Paris, working in uh in restaurants, just amazing to me.
• 4:50
  SPEAKER_01: The kind of things that back in the day that people would do before they're 16 years old.
• 4:55
  SPEAKER_00: And and you said what city he was born in in Italy.
• 4:58
  SPEAKER_00: Remind me the city?
• 4:59
  SPEAKER_00: Piacenza.
• 5:00
  SPEAKER_00: Do you know what is that northern or southern Italy?
• 5:04
  SPEAKER_01: I think it was southern Italy.
• 5:06
  SPEAKER_00: Okay, I'm not sure because I think the food style is a little different.
• 5:09
  SPEAKER_01: It is, yeah.
• 5:10
  SPEAKER_01: Based on the kind of food he was serving, uh, yeah, I don't think it was northern, but um we'll we'll um we'll we'll check that.
• 5:20
  SPEAKER_00: Okay.
• 5:21
  SPEAKER_01: So his brother was already in the US, and when he was 16, when uh Hector was 16, he came to Ellis Island to join his brother, who was already working at the at the Plaza Hotel in New York.
• 5:35
  SPEAKER_01: Yeah.
• 5:37
  SPEAKER_01: And he went and worked, and this is kind of a fast track, this guy.
• 5:41
  SPEAKER_01: 16 years old.
• 5:42
  SPEAKER_01: He worked his way up to head chef at the Plaza Hotel.
• 5:46
  SPEAKER_01: He's 16 years old.
• 5:48
  SPEAKER_01: The next year, he's 17.
• 5:50
  SPEAKER_01: Woodrow Wilson uh enjoyed the Plaza Hotel.
• 5:54
  SPEAKER_01: He enjoyed this guy's food and asked him to cater, he was president.
• 5:58
  SPEAKER_01: He asked him to cater his wedding.
• 6:00
  SPEAKER_01: Wow.
• 6:01
  SPEAKER_01: 17 years old, he's catering the president's wedding.
• 6:04
  SPEAKER_01: And you can imagine from then on, you're kind of you kind of got a a pass to do a lot of things.
• 6:09
  SPEAKER_01: You're well known.
• 6:10
  SPEAKER_00: Yeah.
• 6:11
  SPEAKER_00: Well, and and so just a quick question on Woodrow Wilson.
• 6:14
  SPEAKER_00: He got married while he was in office.
• 6:18
  SPEAKER_01: I might have to fact check that too.
• 6:22
  SPEAKER_00: It seems like uh, yeah, okay.
• 6:24
  SPEAKER_00: But but uh but all right.
• 6:25
  SPEAKER_00: He he Woodrow Wilson paid attention to him.
• 6:28
  SPEAKER_00: Let's yeah, let's maybe check that real quick.
• 6:30
  SPEAKER_00: Yeah, I'm checking that right now.
• 6:32
  SPEAKER_01: It's a good, it's a good uh Woodrow Wilson.
• 6:36
  SPEAKER_00: Oh no, no, wait, wait.
• 6:37
  SPEAKER_00: I got it right here.
• 6:38
  SPEAKER_00: Woodrow Wilson marries Edith Boylan Galt on December 18th, 1915.
• 6:43
  SPEAKER_00: Uh President Woodrow Wilson marries Edith Galt in Washington, D.C.
• 6:48
  SPEAKER_00: The bride was 43 and the groom was 59.
• 6:50
  SPEAKER_00: Second marriage for Wilson, whose wife died had died.
• 6:54
  SPEAKER_00: And he was the president at the time?
• 6:56
  SPEAKER_00: It says President Woodrow Wilson, yeah.
• 6:59
  SPEAKER_01: Hmm.
• 7:00
  SPEAKER_01: All right, well, there you go.
• 7:02
  SPEAKER_01: Um yeah, more power to him.
• 7:05
  SPEAKER_01: It's strange enough to have a uh president get married in office, even stranger that he's asking a 17-year-old kid to cater the wedding.
• 7:13
  SPEAKER_00: Right, right.
• 7:14
  SPEAKER_00: Yeah.
• 7:14
  SPEAKER_00: No, um, yeah, according to the History Channel, um, history.com actually says says it here.
• 7:21
  SPEAKER_00: So 1915, right?
• 7:23
  SPEAKER_00: Yeah, 1915 to 75.
• 7:25
  SPEAKER_01: Boy Hardy was born in 1897.
• 7:27
  SPEAKER_01: So yeah, he's 17, 18 years old.
• 7:28
  SPEAKER_01: Yeah.
• 7:29
  SPEAKER_01: Crazy.
• 7:29
  SPEAKER_01: Right on.
• 7:30
  SPEAKER_01: Because he had this presidential um hookup, uh, he then um during World War One, uh, when the soldiers came back, they had a big uh reception at the White House, a homecoming reception for the soldiers.
• 7:47
  SPEAKER_01: 2,000 World War I soldiers came, and he had Boyardi supervise the homecoming meal for them.
• 7:55
  SPEAKER_01: So this is a guy that's being noticed and kind of um making a lot of friends with influential people.
• 8:01
  SPEAKER_00: Wow.
• 8:02
  SPEAKER_00: He was uh the guy Fiera, Fierrio.
• 8:06
  SPEAKER_00: What how do you say his name?
• 8:07
  SPEAKER_00: Fieti, guy Fieti, Guy Fieti of the time.
• 8:10
  SPEAKER_01: But I I still don't even think yeah, I I mean I was gonna say celebrity chef, is what I'm saying.
• 8:17
  SPEAKER_01: Yeah, I was about to say I don't think a president would do that, but then I remembered the uh the Super Bowl uh party for uh that uh the Trump threw with the McDonald's and uh Big Macs and uh McRibs.
• 8:32
  SPEAKER_01: So this guy, uh Chef Boyardy opened his first restaurant actually in Cleveland, Ohio.
• 8:39
  SPEAKER_01: I wish it was still there, Kelly, because we're about to go to Cleveland.
• 8:42
  SPEAKER_01: That's right.
• 8:43
  SPEAKER_00: That's right.
• 8:43
  SPEAKER_00: Maybe we can find maybe we can find the uh location.
• 8:46
  SPEAKER_01: Like a plaque or something, yeah.
• 8:48
  SPEAKER_01: Yeah, yeah.
• 8:48
  SPEAKER_01: Uh uh Il Giardano d'Italia, the Italian garden.
• 8:53
  SPEAKER_01: Um and later became the Olive Garden.
• 8:56
  SPEAKER_01: Yeah, I wish it was the Olive Garden.
• 8:58
  SPEAKER_01: Um, so he opened that in 1924.
• 9:02
  SPEAKER_01: And the thing about this place, and it was like the only Italian restaurant in town.
• 9:06
  SPEAKER_01: Uh, and people were always they loved his spaghetti sauce, and they were always asking for samples of his spaghetti sauce.
• 9:16
  SPEAKER_01: So he would take milk bottles.
• 9:18
  SPEAKER_01: Remember, they had milk bottles back then.
• 9:20
  SPEAKER_01: He would wash out the milk bottles and fill sauce, fill it with sauce and give to people on their way out if they asked for it.
• 9:28
  SPEAKER_01: Sir, we filled this with sauce, and it was Chef Boy RD sauce.
• 9:33
  SPEAKER_01: That's the funny part.
• 9:34
  SPEAKER_01: Yeah, I mean, things were going well for uh for our guy, and he probably could have done that forever.
• 9:40
  SPEAKER_01: Just owning a restaurant, the best restaurant in best Italian restaurant in Cleveland, filling milk bottles with uh sauce, that would have been great.
• 9:48
  SPEAKER_01: Um, in 1927, he met uh the Wieners, uh the uh owners of a local grocery chain, and they helped um say, you don't have to fill milk bottles, we can help you with a canning process.
• 10:01
  SPEAKER_01: So they hooked him up with some canning people, and then they hooked him up with the kind of they were in a national uh network of grocery stores, and he started selling his sauce nationwide.
• 10:13
  SPEAKER_01: And in fact, in 1928, they had to open a factory to make they there was so much demand for this that they had to open a proper factory.
• 10:22
  SPEAKER_00: This was just spaghetti sauce initially.
• 10:25
  SPEAKER_01: Initially, it was just spaghetti sauce, and then he came up with an idea.
• 10:29
  SPEAKER_01: He said, you know, think about what was going on in this at this time, right?
• 10:33
  SPEAKER_01: 1927, 1928.
• 10:36
  SPEAKER_01: So imagine Great Depression time.
• 10:38
  SPEAKER_01: There's not a lot of people going to restaurants now, um, but there's a lot of people hurting that can't can't uh can't buy food.
• 10:46
  SPEAKER_01: He said, What I'll do is I'll figure out a way, a product that's uh dinner for three that could be made in less than 15 minutes for 28 cents.
• 10:56
  SPEAKER_01: Perfect for the Great Depression.
• 10:59
  SPEAKER_01: So he made uh he packaged together this thing.
• 11:02
  SPEAKER_01: Now there was no package, there was no blue apron.
• 11:04
  SPEAKER_01: Shout out to Blue Apron if you want to sponsor us.
• 11:07
  SPEAKER_01: Um, I use your product uh very faithfully.
• 11:10
  SPEAKER_00: Or or Chef Boyardi if you want to sponsor us.
• 11:13
  SPEAKER_01: Sure, sure.
• 11:14
  SPEAKER_01: So this product uh canister of parmesan cheese, a box of spaghetti, a jar of sauce, and then cellophane wrapped it together.
• 11:24
  SPEAKER_00: Oh, wow.
• 11:25
  SPEAKER_01: 28 cents.
• 11:26
  SPEAKER_01: Family of three, make it in 15 minutes.
• 11:29
  SPEAKER_00: Imagine Was it delivered, or was this something you bought at the store?
• 11:32
  SPEAKER_01: Uh in the grocery store.
• 11:33
  SPEAKER_00: Okay.
• 11:34
  SPEAKER_01: So that was the product rather than just the sauce.
• 11:37
  SPEAKER_01: It was a whole packaged meal.
• 11:38
  SPEAKER_01: At the time, there were no packaged meals.
• 11:41
  SPEAKER_01: Nobody was doing this, nobody was doing this, and and uh that became so popular that he was actually the largest importer of Parmesan cheese in the world.
• 11:51
  SPEAKER_01: Wow.
• 11:52
  SPEAKER_01: That's saying something by 1938, they had they moved uh their all their production to Pennsylvania, where it still is.
• 12:00
  SPEAKER_01: Um and uh and they even grew their own mushrooms on the uh factory grounds because one of the sauces had uh had mushrooms in it.
• 12:09
  SPEAKER_00: So so just a quick question on that.
• 12:11
  SPEAKER_00: Is is Chef Boy RD, um, I guess it started as an independent company, right?
• 12:17
  SPEAKER_00: The way you're describing it.
• 12:18
  SPEAKER_00: Is it still an independent company or is it owned by Kraft or some other big conglomerate?
• 12:24
  SPEAKER_01: Yeah, yeah.
• 12:24
  SPEAKER_01: He actually sold it just like Colonel Sanders around the same time too.
• 12:28
  SPEAKER_01: Back when back when the man was uh taking advantage of these uh these uh people like that.
• 12:34
  SPEAKER_01: They would uh and uh I he sold it for about the same amount of money too, but six million bucks.
• 12:39
  SPEAKER_01: Wow.
• 12:40
  SPEAKER_01: Yeah.
• 12:41
  SPEAKER_00: Which which well, what year was that?
• 12:43
  SPEAKER_00: Did he sell it?
• 12:45
  SPEAKER_01: And it was uh 19 uh actually it was before that, it was 1946.
• 12:51
  SPEAKER_00: So six million bucks in 1946, that was that was some money.
• 12:55
  SPEAKER_01: No, but I'll tell you why he sold it.
• 12:56
  SPEAKER_01: He wasn't really, he was 48 years old back by then.
• 13:00
  SPEAKER_01: He changed his name to to boy R Boy R D B-O-Y-A-R-D-E-E because people couldn't pronounce it.
• 13:09
  SPEAKER_01: And what a genius move at the time.
• 13:12
  SPEAKER_01: Um, you know, if if that's what's holding people back from buying your stuff, just make it real simple.
• 13:19
  SPEAKER_01: He put his picture on there as a I don't know if you remember him growing up, but he did commercials all the way up until like 1979.
• 13:28
  SPEAKER_00: I don't remember any commercials.
• 13:29
  SPEAKER_00: I remember his picture on the label, but I don't remember commercials.
• 13:33
  SPEAKER_01: And it still is, and you can picture him right now.
• 13:35
  SPEAKER_01: You close your eyes, you could picture Chef Blair.
• 13:37
  SPEAKER_00: Yeah, he's kind of got his head sideways and he's smiling, and I think he's gonna be.
• 13:41
  SPEAKER_00: Yeah, yeah.
• 13:42
  SPEAKER_01: Yeah, I don't know, I don't know if he's holding the whisk.
• 13:44
  SPEAKER_00: I feel like he was holding something.
• 13:46
  SPEAKER_00: He was holding, or maybe it was a rolling pin.
• 13:48
  SPEAKER_00: Maybe, maybe.
• 13:50
  SPEAKER_01: Um, he said that um his his daughter said that everyone is proud of their family name, but sacrifices are necessary for progress.
• 13:59
  SPEAKER_01: That's that's kind of that's what he said to his daughter.
• 14:02
  SPEAKER_01: Um, and it's really not he's not like he changed his name, he just changed the changed it to a phonetic spelling to the American consumers that weren't used to uh to how to say an Italian name.
• 14:16
  SPEAKER_01: Uh these days you probably wouldn't do that, but at the time it made it real simple.
• 14:21
  SPEAKER_00: You know, I just I just searched for a picture of him and I found a uh a a mashup with Chef Boy R D and SpongeBob SquarePants.
• 14:33
  SPEAKER_00: Okay, well uh it was some sort of it wasn't a mashup, it was some sort of product um where you know where Chef Boy R D.
• 14:41
  SPEAKER_00: Oh, the the noodles are shaped like SpongeBob.
• 14:44
  SPEAKER_01: Yeah, and we'll get we'll get to the licensing aspect of that too, which is also the American story.
• 14:50
  SPEAKER_01: So right now we've covered immigration, we've covered a first world war, the Great Depression, Second World War comes, and um he was supplying um troops during World War II with his products.
• 15:05
  SPEAKER_01: In fact, he was awarded the Gold Star of Excellence for supplying those troops.
• 15:10
  SPEAKER_01: The company ran 24 hours a day, the factory ran 24 hours a day.
• 15:14
  SPEAKER_01: They had 5,000 employees and they were making 250,000 cans a day of a day at the height of World War II.
• 15:23
  SPEAKER_00: So in four days they're making a million cans of uh spaghetti.
• 15:27
  SPEAKER_01: But when you think about it, pretty much every uh every able-bodied man uh was fighting the war.
• 15:37
  SPEAKER_00: So so was at this time, do you know were they making uh just the pasta sauce or were they making like the canned spaghetti?
• 15:45
  SPEAKER_01: Uh I I'm imagine it was a can, like rations that um that it was a can probably of uh ravioles, maybe.
• 15:53
  SPEAKER_01: Yeah, yeah, yeah.
• 15:54
  SPEAKER_01: Raviolis.
• 15:55
  SPEAKER_01: You just heat up and put your fork in there and eat it right out of the um right out of the can.
• 16:00
  SPEAKER_01: But imagine how popular you're basically feeding every person who's at war.
• 16:05
  SPEAKER_01: That's their staple.
• 16:07
  SPEAKER_01: Um well after the war ended, they've got this 5,000 employee company making 250,000 cans a day.
• 16:16
  SPEAKER_01: He had to either sell the company or lay everybody off.
• 16:19
  SPEAKER_00: Because they they couldn't they couldn't sustain I mean, yeah, you don't have that kind of demand when the war is over.
• 16:25
  SPEAKER_01: Yeah.
• 16:26
  SPEAKER_01: And he couldn't do he couldn't lay people off.
• 16:28
  SPEAKER_01: He just it just it it it really uh bothered him to lay people off.
• 16:33
  SPEAKER_01: So he sold his company to American Home Foods in 1946 for six million dollars, which is I the exact amount I think that Colonel Sanders uh sold uh KFC to in the 60s, though.
• 16:48
  SPEAKER_00: No, no, Colonel Sanders was like 2.9 or something.
• 16:52
  SPEAKER_00: I remember it being less than half.
• 16:54
  SPEAKER_00: Oh, really?
• 16:54
  SPEAKER_01: Yeah, yeah.
• 16:55
  SPEAKER_01: All right, we'll have to go back and listen to that episode for the exact amount.
• 16:59
  SPEAKER_00: But uh no, I think it was like less than half of what Chef Boy RD got.
• 17:04
  SPEAKER_01: Chef Boy RD had also invested in steel mills during the Korean War, uh the beginning of the Korean War, and I guess he lost his shirt on that.
• 17:13
  SPEAKER_01: So he uh he was cash bore.
• 17:15
  SPEAKER_01: He needed the money.
• 17:16
  SPEAKER_01: He needed the money.
• 17:17
  SPEAKER_01: Um after he sold it, the company became the leading canned food and bread in the U.S.
• 17:23
  SPEAKER_01: Um, but like Colonel Sanders, he continued to be in the commercials until 1979 and um serve as their spokesperson.
• 17:30
  SPEAKER_01: Unlike Colonel Sanders, he didn't trash the the flavor.
• 17:34
  SPEAKER_00: He didn't say that he didn't say the gravy tasted like wallpaper paste, he did not.
• 17:39
  SPEAKER_01: By 1985, it was doing um the year he died, it uh Jeff Boy RD was doing five hundred million dollars a year in sales.
• 17:51
  SPEAKER_01: Wow.
• 17:52
  SPEAKER_01: So that's that's he got to see that.
• 17:54
  SPEAKER_01: He got to see the company grow that big.
• 17:57
  SPEAKER_01: Uh and it was bought by Con Agra in 2000.
• 18:00
  SPEAKER_01: So American Home Foods doesn't own it anymore.
• 18:03
  SPEAKER_01: It's Con Agra.
• 18:04
  SPEAKER_01: They still use his picture and they still make it in Milton, Pennsylvania.
• 18:09
  SPEAKER_01: The factory, the original um location of Milton, Pennsylvania is still where they make that stuff.
• 18:14
  SPEAKER_00: Wow.
• 18:15
  SPEAKER_01: Basically, it has uh six six products, and then lots of variations of these things.
• 18:21
  SPEAKER_01: You got your spaghetti and meatballs, the meat lovers pasta, the um mini ravioli, beef ravioli, beeferoni, beeferoni, and lasagna.
• 18:36
  SPEAKER_01: Now you might know beeferoni, you might have a uh you might remember a Seinfeld episode where they uh have the handsome cab where Kramer's driving the handsome cab, and the horse uh eats uh beeferino.
• 18:50
  SPEAKER_00: Do you remember that?
• 18:51
  SPEAKER_00: Was that a was that a takeoff on beeferoni?
• 18:54
  SPEAKER_01: Well, they tried to use beeferoni, and it was the only time on Seinfeld's run that a product asked them to not use their uh they had to run it by you know NBC and um and uh Chef Boyard you said please don't do that because if you remember the the story, the the horse ate it and um got diarrhea, and um I don't think I ever saw that one, but that sounds comedy ensued.
• 19:18
  SPEAKER_01: Yeah, yeah, exactly.
• 19:20
  SPEAKER_01: So they changed it to beferino in the script, which is actually is a funnier name than before.
• 19:26
  SPEAKER_01: Yeah, yeah.
• 19:28
  SPEAKER_01: But yeah, so those are the basically six products.
• 19:31
  SPEAKER_01: You might notice something I didn't say in there was spaghettios.
• 19:35
  SPEAKER_01: Spaghettios.
• 19:36
  SPEAKER_01: I was gonna do it.
• 19:36
  SPEAKER_01: Ravioli that's not Chef Boyardi.
• 19:39
  SPEAKER_01: That's um Franco American.
• 19:42
  SPEAKER_01: Franco American.
• 19:44
  SPEAKER_01: Yes.
• 19:45
  SPEAKER_01: So so I don't know if you got those confused.
• 19:48
  SPEAKER_01: I I couldn't remember uh spaghettios or raviolios, but that that's not a Chef Boyardi product.
• 19:54
  SPEAKER_00: Okay, okay.
• 19:55
  SPEAKER_00: Well, good to know.
• 19:56
  SPEAKER_00: Um I ate a lot of spaghettios growing up, and I remember my mom would uh boil a hot dog and then cut it up and put it in the spaghettios.
• 20:07
  SPEAKER_00: So it was like a cut-up hot dog and spaghettios was a big thing for us.
• 20:12
  SPEAKER_01: So my wife is an Italian American and was forbidden from eating Chef Boy RD or spaghettios.
• 20:20
  SPEAKER_01: We weren't allowed to have it and didn't have it until college.
• 20:24
  SPEAKER_00: I wonder if this will be her first uh episode to listen to since we're talking about Chef Boy RD.
• 20:29
  SPEAKER_00: I think she's forbidden from listening to this episode.
• 20:32
  SPEAKER_00: That's right.
• 20:32
  SPEAKER_01: But they those were their six basic products.
• 20:35
  SPEAKER_01: But let me tell you, man, they have a lot of discontinued products that I'd like to share with you.
• 20:39
  SPEAKER_00: Yeah, let's hear.
• 20:41
  SPEAKER_01: Um uh there was something called beefageti.
• 20:47
  SPEAKER_01: Now, at this point, I think that this is probably in the 80s when this is American home foods.
• 20:55
  SPEAKER_01: Chef Boyardi's long gone, and they the the consultants or the marketing people at uh at this company just got uh they I don't know if they didn't care or if they were just bad at their jobs, but some of these names, man.
• 21:09
  SPEAKER_01: Uh cheesy nacho twisteroni, cheeseburger max with two X's.
• 21:16
  SPEAKER_01: That's so 80s, right?
• 21:18
  SPEAKER_00: Yeah.
• 21:18
  SPEAKER_01: Um Chili Cheese Dog Twisteroni.
• 21:21
  SPEAKER_01: Twisteroni.
• 21:23
  SPEAKER_01: Uh kicking sloppy joe.
• 21:25
  SPEAKER_00: I like pasta fuzzoo with uh like animal shapes, like a kazoo, but uh but fuzzy.
• 21:33
  SPEAKER_01: No, like like like pasta fazoo, pasta faz fajoli is a thing.
• 21:39
  SPEAKER_01: They call it pasta fazo.
• 21:41
  SPEAKER_01: Um Sir Chompsalot bite sized cheese ravioli.
• 21:45
  SPEAKER_01: Who's Sir Chompsolot?
• 21:47
  SPEAKER_00: Sounds like a character on The Simpsons.
• 21:49
  SPEAKER_01: But here's my favorite they had a product they introduced.
• 21:53
  SPEAKER_01: It was um to be uh eaten kind of like you know, lunch, you have your lunchables, right?
• 21:58
  SPEAKER_00: Yep, uh things that
• 22:00
  SPEAKER_01: You could put in a kid's lunch.
• 22:02
  SPEAKER_01: Um, I don't know if this came before or after lunchables, but this name to me is inexcusable.
• 22:08
  SPEAKER_01: Forkables.
• 22:11
  SPEAKER_01: They actually had a product called Forkables.
• 22:15
  SPEAKER_01: It as if this food is forkable.
• 22:17
  SPEAKER_01: Is this food forkable?
• 22:18
  SPEAKER_01: No, that's not forkable.
• 22:20
  SPEAKER_01: Uh give me that forkable food.
• 22:23
  SPEAKER_01: Um sports forkables.
• 22:26
  SPEAKER_01: Um I was about to ask, what about sporkable?
• 22:29
  SPEAKER_01: Uh you know what I didn't say in the Colonel Sanders episode?
• 22:32
  SPEAKER_01: I think they invented the spork.
• 22:34
  SPEAKER_00: That Colonel that uh that KFC did?
• 22:37
  SPEAKER_00: Yeah.
• 22:37
  SPEAKER_00: Maybe.
• 22:38
  SPEAKER_00: I I do associate sporks with KFC because I remember the little mashed potatoes and gravy would have it, but then you couldn't.
• 22:45
  SPEAKER_01: But you'd have to be able to eat the corn to stab the corn, too.
• 22:48
  SPEAKER_01: Yeah, yeah.
• 22:48
  SPEAKER_00: Yeah.
• 22:49
  SPEAKER_01: The thing that that Chefboy RD did really, I don't know if you say well, um, because they probably went overboard, was the licensing that they were really working into children.
• 23:00
  SPEAKER_01: So they had licenses with Pac-Man and the Smurfs and Spider-Man and Spongebob, as you pointed out already.
• 23:08
  SPEAKER_01: Uh uh, Teenage Mutant Mutant Ninja Turtles.
• 23:11
  SPEAKER_01: They had tic-tac-toe pasta shapes, they had Teenage Mutant Ninja Turtle pasta shapes with mini meatballs.
• 23:18
  SPEAKER_01: Anything that you could license, they would try to make a pasta mold out of it and have it swimming in that in that sauce.
• 23:27
  SPEAKER_00: You know, um, so I think there's one that you forgot or didn't have on your list that I'm curious about.
• 23:33
  SPEAKER_00: Do you remember ABCs and one, two, threes?
• 23:36
  SPEAKER_01: Yeah, no, no, um, so ABC's and one, two, threes.
• 23:42
  SPEAKER_00: Yeah, I found I found a picture of it with Chef Boy RD on it.
• 23:46
  SPEAKER_01: Okay, okay.
• 23:47
  SPEAKER_01: And yeah, and that's robot.
• 23:49
  SPEAKER_01: You could make um well messages to uh to people.
• 23:54
  SPEAKER_01: Um you could um do your math homework.
• 23:57
  SPEAKER_01: Uh, I don't know.
• 23:58
  SPEAKER_01: Um, did you used to partake in ABCs in winter?
• 24:01
  SPEAKER_01: You just used to like write little messages?
• 24:04
  SPEAKER_00: Yeah, it was kind of like it was it was that and the uh the little hearts that you got at Valentine's Day that that um you know said different things on them.
• 24:13
  SPEAKER_01: Do you think that came before or after alphabet soup?
• 24:17
  SPEAKER_01: Oh, who made alphabet soup?
• 24:20
  SPEAKER_01: So alphabet soup must have been first, and then he rode must have rode that wave, unless he originated it, and then alphabet soup seems so obvious that that would come first, don't you think?
• 24:33
  SPEAKER_00: But to my knowledge, Jeff Boyer T did not make soup.
• 24:37
  SPEAKER_00: A quick uh Google search.
• 24:39
  SPEAKER_00: Campbell's made tomato a disease.
• 24:42
  SPEAKER_00: Yeah, what year was it?
• 24:43
  SPEAKER_00: Well, I we don't know what uh um well no, this is still oh wait, no.
• 24:48
  SPEAKER_00: So this can of Campbell's A-D's is forty-two dollars.
• 24:53
  SPEAKER_00: I wonder if it's uh I wonder if this is a um Andy Warhol.
• 24:59
  SPEAKER_00: No, no, no.
• 25:00
  SPEAKER_00: If it's uh if it's oh it's a 12 pack of it's 12 of them.
• 25:04
  SPEAKER_00: Okay.
• 25:04
  SPEAKER_00: I was like, why would this be?
• 25:06
  SPEAKER_00: I thought maybe it was like a collector's item.
• 25:08
  SPEAKER_00: Like if you collect this stuff, do you just keep the food in it?
• 25:12
  SPEAKER_00: You know, is it is it sort of like keeping wine?
• 25:14
  SPEAKER_01: I think that's I think that's the only way it well, it's not like keeping wine that you can't eat it later.
• 25:19
  SPEAKER_01: Um, although I I'm guessing that there's probably a pretty good shelf life on this stuff.
• 25:23
  SPEAKER_00: There's yeah, but but not like 50 years.
• 25:26
  SPEAKER_00: Well, I don't know.
• 25:27
  SPEAKER_01: Preppers love this stuff.
• 25:28
  SPEAKER_00: Yeah, okay.
• 25:30
  SPEAKER_01: Um, it's it's part of their canned good uh equation.
• 25:35
  SPEAKER_00: Well, that's amazing.
• 25:36
  SPEAKER_00: I never even really thought he was a real guy.
• 25:39
  SPEAKER_00: I thought he was just this character that was made up to put on the labels, but to know that he was actually a real guy who started the company, who actually supported the war effort, I mean, there's a lot of interesting stuff going on here.
• 25:52
  SPEAKER_01: I think you said the same thing about Colonel Sanders.
• 25:55
  unknown: Yeah.
• 25:56
  SPEAKER_01: You weren't sure if he was a real guy.
• 25:58
  SPEAKER_00: Yeah.
• 25:58
  SPEAKER_01: The thing that strikes me about Chef Boy RD is that it's an American 20th century story that not only is it a story of immigration and spans the two world wars and the Great Depression, but when you think about serving rations and the idea of working women, um, after World War II, um a lot of the women went to work and didn't have time to cook big meals that they had been doing before.
• 26:29
  SPEAKER_01: So quick preparation of food was a thing.
• 26:33
  SPEAKER_01: Um microwaves, when you think about microwave ovens that probably came, you know in the late 70s, early 80s.
• 26:43
  SPEAKER_01: This was they repackaged their their stuff so it wasn't just coming from tin cans, but then you had microwaveable bowls that you could bring to work or put in your kids' lunch or whatever.
• 26:54
  SPEAKER_01: Um, the idea of licensing uh and having oh that's huge, uh having Pac-Man or something, having a kid buy something just because there's Pac-Man shapes in it, that's a uniquely American late 20th century thing.
• 27:08
  SPEAKER_01: Absolutely.
• 27:09
  SPEAKER_01: This guy was an American food icon.
• 27:13
  SPEAKER_01: And you know, I sometimes I wonder the the people that we talk about, how long will people be talking about them?
• 27:20
  SPEAKER_01: Uh, I think 200 years from now, there's probably still gonna be Chef Boy RD.
• 27:26
  SPEAKER_00: Yeah.
• 27:27
  SPEAKER_01: Uh it that people are gonna be eating and not even thinking twice, and it's gonna have his his his face on the on the cover.
• 27:33
  SPEAKER_00: So I mean it's a perfect thing to take to Mars, right?
• 27:36
  SPEAKER_00: It's it's pretty much uh it is almost like space food.
• 27:40
  SPEAKER_01: Yeah.
• 27:41
  SPEAKER_01: Now, originally, uh, I don't know if you want to keep this part in, um, but uh originally I was gonna bring you some when we were supposed to meet up uh to do this, you're gonna bring some boy RD.
• 27:56
  SPEAKER_01: And we were gonna share it together.
• 27:57
  SPEAKER_01: I had I had a couple of little bowls in my in my um laptop case.
• 28:02
  SPEAKER_01: I had some bowls and a can opener.
• 28:04
  SPEAKER_01: We were gonna share some ravioli together and see if it tastes like we remember it.
• 28:10
  SPEAKER_01: So I was really this would have been a perfect one to do together.
• 28:15
  SPEAKER_01: Um even today, I was thinking of uh doing Postmates and having some delivered to your friend.
• 28:21
  SPEAKER_01: Wow, that might cost me about 50 bucks.
• 28:24
  SPEAKER_00: Right, right.
• 28:25
  SPEAKER_00: Right.
• 28:25
  SPEAKER_00: Well, I mean that that is that is really true though, because you know, I think for us, our generation, I I'm gonna guess that probably our children who are all you know, teenagers, college age, um, they probably have heard the name, but don't know it like we do.
• 28:44
  SPEAKER_00: You know, it it isn't as I don't think brands like that, it's kind of an old brand, right?
• 28:49
  SPEAKER_00: It's a brand that isn't quite as modern and as exciting as some of the newer things.
• 28:55
  SPEAKER_00: Um, yeah.
• 28:56
  SPEAKER_00: And so I I don't know.
• 28:57
  SPEAKER_00: I don't I I do agree with you that I think it'll be around for a long time, but I don't think it'll be quite as commonly known as we we know because of when we grew up.
• 29:08
  SPEAKER_01: That's a good point.
• 29:09
  SPEAKER_01: And when I think back, I remember him on commercials, the the chef himself.
• 29:14
  SPEAKER_01: I remember his face being a lot more prominent on the can.
• 29:19
  SPEAKER_01: Now it's like a little thumbnail that you can barely see.
• 29:23
  SPEAKER_01: Uh, you're right.
• 29:24
  SPEAKER_01: I don't think his name, it's just another brand.
• 29:27
  SPEAKER_01: It's like Kraft or General Mills or something, that his name probably doesn't have that staying power that uh that it once did.
• 29:37
  SPEAKER_01: I I hadn't thought about that, but I think you're right.
• 29:39
  SPEAKER_01: I'm not sure his his his brand, I'm not sure they did any favors with him when the brand since 1985.
• 29:47
  SPEAKER_01: It's just another one, and we didn't even know the difference between Franco American and Chef Boy RD until we looked this up.
• 29:54
  SPEAKER_00: So but I did remember that little jingle.
• 29:56
  SPEAKER_00: The do you remember that Franco American?
• 29:59
  SPEAKER_00: It was at the end of their commercials.
• 30:01
  SPEAKER_01: But we didn't remember a Chef Boy RD one, and I remember the cans that used to have boy RD and big letters, yeah.
• 30:09
  SPEAKER_01: With with his mug, with his stupid face with the the mustache, the handlebar mustache, or I don't know if it was a handlebar or not, but with the big chef's hat.
• 30:20
  SPEAKER_01: In fact, I remember being a kid, and when somebody would give you like a chef's hat, you'd call it a chef boy RD hat.
• 30:27
  SPEAKER_00: Right, right, right.
• 30:28
  SPEAKER_00: We am I wrong about that?
• 30:30
  SPEAKER_00: Yeah, he he personified any professional chef in the kitchen.
• 30:34
  SPEAKER_00: Exactly.
• 30:35
  SPEAKER_01: The one with the big poofy, it was the big poofy white hat.
• 30:39
  SPEAKER_01: Yeah, you'd call it a chef boy RD hat, much like a top hat is an Abraham Lincoln hat.
• 30:43
  SPEAKER_00: So, so at the time though, if you think about it, there weren't celebrity chefs like we have today, right?
• 30:49
  SPEAKER_00: So he might have been one of the first celebrity chefs to exist.
• 30:52
  SPEAKER_00: Oh, he and Colonel Sanders both.
• 30:55
  SPEAKER_00: Yeah.
• 30:55
  SPEAKER_01: In fact, I actually looked up did Chef Boy RD and Colonel Sanders ever meet?
• 31:02
  SPEAKER_01: And I found this weird uh like um fan fiction video where they're like it's like a cartoon where they do meet, and I don't know.
• 31:12
  SPEAKER_01: It's I don't I don't know.
• 31:13
  SPEAKER_01: I didn't really want to watch it.
• 31:15
  SPEAKER_01: It was disturbing too much.
• 31:17
  SPEAKER_01: Fan fiction?
• 31:18
  SPEAKER_01: It looked like it, yeah.
• 31:19
  SPEAKER_01: Wow.
• 31:19
  SPEAKER_01: It looked like it might have been like anime or something.
• 31:22
  SPEAKER_01: I don't know.
• 31:22
  SPEAKER_00: Do they fight or do they meet under the state?
• 31:24
  SPEAKER_00: I don't know.
• 31:24
  SPEAKER_01: Colonel Colonel Sanders looked real young in it.
• 31:27
  SPEAKER_00: Like he was like a like a like a guy, I would like to watch that.
• 31:31
  SPEAKER_00: It's if it's not any longer than five minutes, I would watch it.
• 31:36
  SPEAKER_01: Well, I was sleepy when I found it and uh didn't uh didn't want to sully um I didn't want to confuse that with with truth.
• 31:44
  SPEAKER_00: Yeah.
• 31:44
  SPEAKER_01: I'm all about looking for the truth here on DirtNap City.
• 31:47
  SPEAKER_00: That's right.
• 31:48
  SPEAKER_00: We don't want to we don't want to uh be considered fake news.
• 31:53
  SPEAKER_01: No, that's right.
• 31:54
  SPEAKER_01: So I would encourage anybody with real information about any of the people we talk about to uh to email us.
• 32:01
  SPEAKER_01: We each have email addresses.
• 32:02
  SPEAKER_01: I'm alex at dirtnapcity.com, Kelly's Kelly at dirtknapcity.com.
• 32:07
  SPEAKER_01: Have you received an email I want to read?
• 32:08
  SPEAKER_01: Yeah, I do.
• 32:09
  SPEAKER_01: I have one from Alfred from Austin.
• 32:11
  SPEAKER_01: Oh, Alfred from Austin.
• 32:13
  SPEAKER_01: What did he say?
• 32:14
  SPEAKER_01: He says, hey, you guys should do Bob Ross.
• 32:19
  SPEAKER_01: Yeah.
• 32:20
  SPEAKER_01: So here's my message, Alfred.
• 32:23
  SPEAKER_01: We don't take requests.
• 32:26
  SPEAKER_01: You get who you get.
• 32:28
  SPEAKER_01: We have a certain I'm not gonna go as far as calling it an algorithm, but we have a way of a scientific method.
• 32:36
  SPEAKER_01: Yeah, of selecting who you get.
• 32:38
  SPEAKER_00: A method of the case.
• 32:40
  SPEAKER_01: I'm not saying we will or won't.
• 32:41
  SPEAKER_01: Yeah, we're not gonna, I'm not gonna say we will or won't do Bob Ross, but and and like I said before, we're gonna do everybody eventually.
• 32:49
  SPEAKER_01: Yeah.
• 32:50
  SPEAKER_01: Um, but where he falls in the algorithm, um I think you, Alfred.
• 32:55
  SPEAKER_01: Yeah, yeah, exactly.
• 32:57
  SPEAKER_01: Exactly.
• 32:57
  SPEAKER_01: If he's interesting.
• 33:00
  SPEAKER_00: I don't know.
• 33:02
  SPEAKER_00: Could be.
• 33:03
  SPEAKER_00: What about what about Schmidtie from New Orleans?
• 33:06
  SPEAKER_00: The the hot dog salesman.
• 33:07
  SPEAKER_00: He might be interesting.
• 33:09
  SPEAKER_01: Hard to research.
• 33:10
  SPEAKER_00: Yeah.
• 33:11
  SPEAKER_00: We have some pictures.
• 33:12
  SPEAKER_01: And I don't want anyone out there thinking we're just doing Wikipedia on this, you know?
• 33:18
  SPEAKER_01: I think that would be insulting to think that we don't go through hours and hours of research.
• 33:23
  SPEAKER_01: Well, we have a research.
• 33:25
  SPEAKER_01: Like when exactly.
• 33:26
  SPEAKER_01: So, like in the in the uh in the Eleanor Roosevelt episode, you may not know that Kelly spent 10 days at the FDR Presidential Library uh researching this stuff.
• 33:38
  SPEAKER_01: I personally just got back from Pennsylvania where I was touring the factory.
• 33:43
  SPEAKER_00: Yeah.
• 33:43
  SPEAKER_00: Um your way back from Plymouth.
• 33:47
  SPEAKER_01: Yeah, I mean, this stuff is is a is a labor of love.
• 33:50
  SPEAKER_01: It's a time commitment, folks.
• 33:52
  SPEAKER_01: It is.
• 33:53
  SPEAKER_01: So I don't want that anybody thinking this is just a quick that anybody could do this, just a quick Wikipedia search or anything.
• 33:59
  SPEAKER_00: No, no, don't don't think that, please.
• 34:01
  SPEAKER_00: Don't think that.
• 34:02
  SPEAKER_00: And don't go to Wikipedia either.
• 34:05
  SPEAKER_00: If if you hear if you hear a very uh uh interesting turn of phrase from us, don't try to match it on Wikipedia because that's probably not where it came from.
• 34:14
  SPEAKER_00: And it might be plagiarism.
• 34:16
  SPEAKER_00: I don't think it is if we say it versus uh if we if we wrote an article with the same thing, then that's plagiarism.
• 34:22
  SPEAKER_01: But no, but if somebody was writing a term paper based on what we said and they quote us, that might be plagiarism twice removed.
• 34:32
  SPEAKER_00: Yeah, gotta be careful.
• 34:33
  SPEAKER_00: Yeah, just like uh FDR's cousin.
• 34:37
  SPEAKER_00: It all comes back around.
• 34:39
  SPEAKER_00: Yeah, you know what makes me most happy about this episode is I'm just glad to know that the people in Dirt Knap City are well fed.
• 34:47
  SPEAKER_00: They are, they are.
• 34:49
  SPEAKER_00: Uh they between Colonel Sanders and and Chef Boy RD, uh and all the other great chefs we've lost.
• 34:57
  SPEAKER_01: But you know, 250,000 cans a day is still not gonna cut it in dirtnap city.
• 35:03
  SPEAKER_01: Well, those folks aren't very hungry.
• 35:05
  SPEAKER_01: Oh, that's a good point.
• 35:07
  SPEAKER_01: Yeah, yeah.
• 35:07
  SPEAKER_01: I mean they don't need much.
• 35:09
  SPEAKER_01: It's it's not feeding for substance sustenance, it's feeding for pleasure.
• 35:14
  SPEAKER_00: Yes, absolutely.
• 35:15
  SPEAKER_00: Absolutely.
• 35:15
  SPEAKER_00: It's it's the nutrition, no nutrition required.
• 35:19
  SPEAKER_00: So it might be a ravioli a year.
• 35:22
  SPEAKER_00: Yeah, yeah.
• 35:23
  SPEAKER_00: They they do it uh on you know Dios de la Mora Day Day the Day of the Dead.
• 35:31
  SPEAKER_00: When they have their ravioli.
• 35:33
  SPEAKER_01: I was really hoping that we could enjoy uh eating this together.
• 35:37
  SPEAKER_01: I don't know.
• 35:38
  SPEAKER_01: I was really hoping to bring you some forkables.
• 35:41
  SPEAKER_00: I appreciate that.
• 35:42
  SPEAKER_00: Do you have some there with you?
• 35:45
  SPEAKER_01: I don't.
• 35:46
  SPEAKER_01: I don't, I didn't, I never got to actually buy it.
• 35:50
  SPEAKER_01: Um but um but next time I see you, yeah, and then we'll talk about yeah, yeah, we'll get it.
• 35:56
  SPEAKER_00: We'll get some KFC and some boy RD.
• 35:59
  SPEAKER_01: Yeah.
• 36:00
  SPEAKER_01: And some forkables, some things are forkable, and you don't think they are forkable.
• 36:05
  SPEAKER_01: And then something like Eleanor Roosevelt, for example.
• 36:10
  SPEAKER_00: Yeah, her mother didn't think she was very forkable.
• 36:15
  SPEAKER_00: All right.
• 36:16
  SPEAKER_00: All right, man.
• 36:17
  SPEAKER_00: Well, we've really devolved devolved here.
• 36:20
  SPEAKER_00: Yeah, yeah.
• 36:21
  SPEAKER_01: Um, but I would have uh been kicking myself if I hadn't have said that.
• 36:26
  SPEAKER_00: Well, I think you're very forkable.
• 36:28
  SPEAKER_00: Thank you.
• 36:29
  SPEAKER_00: You too.
• 36:30
  SPEAKER_01: Now, uh, so thank you everybody for listening to this episode on Hector Boyardi.
• 36:37
  SPEAKER_01: And um, as usual, uh Dirt Knap City, the show about interesting people that happen to be dead, uh, will be brought to you every week.
• 36:46
  SPEAKER_01: And next week we hope to bring you somebody that's a little more interesting, a little more um dead.
• 36:54
  SPEAKER_00: Yeah, less dead.
• 36:55
  SPEAKER_00: No, more dead.
• 36:57
  SPEAKER_00: Uh honestly, Chef Boy RD was a pleasant surprise.
• 37:00
  SPEAKER_00: I I really kind of like these business icon people um that from the food world.
• 37:05
  SPEAKER_00: That's that's your niche.
• 37:08
  SPEAKER_01: And if we ever, I've thought about this, I don't know if you've thought about this.
• 37:11
  SPEAKER_01: If we ever pick the same person on the same day, don't panic.
• 37:16
  SPEAKER_01: Will it make it our two-part episode?
• 37:18
  SPEAKER_00: Yeah, yeah, part one, part two, or even like a deathmatch.
• 37:22
  SPEAKER_00: Like who who who wore it best?
• 37:26
  SPEAKER_01: So I was worried you'd say, uh, Chef by RD, and then I'd have nothing.
• 37:31
  SPEAKER_01: Uh but we could absolutely make that a two-part episode.
• 37:34
  SPEAKER_00: That is the upside of going first, I guess.
• 37:37
  SPEAKER_01: Yeah, but I'm all prepared to have and one day it'll happen.
• 37:40
  SPEAKER_01: It will.
• 37:40
  SPEAKER_01: I mean, there's only there's only so many dead people out there.
• 37:42
  SPEAKER_00: There's only interesting dead people.
• 37:45
  SPEAKER_00: We're not including Alfred, Alfred from Austin.
• 37:48
  SPEAKER_01: I figure we've only got like 50 more.
• 37:50
  SPEAKER_00: You know, I I do think that I need to uh create just a generic email that goes to both of us.
• 37:57
  SPEAKER_00: Like I think we can have our own, but I you know, it's kind of weird that they would that that somebody there's like a mat flying around in here, that somebody would send you a um like send you an email or send me one.
• 38:08
  SPEAKER_00: So I'm I'm gonna create like a what what would be a good what would be a good name for it?
• 38:13
  SPEAKER_00: Like uh um corpse at dead dirtnap city or oh, I always thought it was gonna be like questions or something.
• 38:22
  SPEAKER_00: Oh corpse.
• 38:23
  SPEAKER_00: No, I was thinking something about a dead person.
• 38:25
  SPEAKER_00: Um oh jeez.
• 38:26
  SPEAKER_00: Stiff at Deadnap City.
• 38:28
  SPEAKER_00: Dirtnap City.
• 38:30
  SPEAKER_00: Uh I'll come up with something.
• 38:33
  SPEAKER_00: If you have an idea, just email it.
• 38:35
  SPEAKER_00: Yeah.
• 38:37
  SPEAKER_00: Just start randomly at Dirt Knap Cities until it gets to it.
• 38:42
  SPEAKER_01: Yeah, thanks everybody.
• 38:44
  SPEAKER_00: Uh bye, Kelly.
• 38:46
  SPEAKER_00: Bye, Alex.
• 38:47
  SPEAKER_00: Good to see you.
• 38:48
  SPEAKER_00: Next time we'll have uh little boy RD and KFT.