Latest / The Steve & Jeff Show / Hybrid Vegan - Season 2 Episode 2

Transcript

Hybrid Vegan - Season 2 Episode 2 · The Steve & Jeff Show

• 0:03
  SPEAKER_01: Well, hey everybody.
• 0:04
  SPEAKER_01: Welcome back to yet another exciting episode of the Steve and Jeff Show.
• 0:08
  SPEAKER_01: I'm Steve.
• 0:09
  SPEAKER_01: And I'm Jeff.
• 0:10
  SPEAKER_01: How's it going, Steve?
• 0:11
  SPEAKER_01: Well, Jeff, Jeff, you know, I I always say every show, you ask that, and every show I say, gosh, it's going great.
• 0:17
  SPEAKER_01: And I talk about great stuff.
• 0:18
  SPEAKER_01: But Jeff, Jeff, this time, I gotta tell you, things are going a little strange, and and our loyal listeners are probably going to notice that something happened.
• 0:28
  SPEAKER_01: Seems like just yesterday, but it was, I think it was a few weeks ago.
• 0:31
  SPEAKER_01: We debuted season two and we talked about all the cool things we were gonna do and and all the different directions we were and different types of shows.
• 0:39
  SPEAKER_01: You remember it wasn't that long ago.
• 0:41
  SPEAKER_01: Yeah, you were there.
• 0:42
  SPEAKER_01: I think.
• 0:43
  SPEAKER_01: But but then Jeff, we disappeared.
• 0:47
  SPEAKER_01: And I think our loyal listeners have probably noticed that we disappeared for a few weeks.
• 0:51
  SPEAKER_01: And I I I think we owe them, we owe the millions.
• 0:54
  SPEAKER_01: I mean, really, let's face it, we owe the millions an explanation for what happened during that little that little gap.
• 1:00
  SPEAKER_01: Hiatus.
• 1:01
  SPEAKER_01: Yeah, and and it really it was a little hiatus, kind of an unplanned one.
• 1:05
  SPEAKER_01: And and Jeff, I it really and listeners, all you millions out there, it really came down to we couldn't find our producer.
• 1:13
  SPEAKER_01: I just nowhere to be found.
• 1:14
  SPEAKER_01: You remember uh Chelsea that we had, our new producer that wasn't find her.
• 1:19
  SPEAKER_01: Yeah, I I vaguely remember.
• 1:20
  SPEAKER_01: I mean, I think she was on a show, and but we looked everywhere, we couldn't find her, and I thought, well, maybe is there a producer strike going on?
• 1:30
  SPEAKER_01: I don't know.
• 1:31
  SPEAKER_01: Our producer, because producers, I I read producers only make 97% of the revenue, and uh yeah, how could that's not fair?
• 1:40
  SPEAKER_01: How can they live on that?
• 1:41
  SPEAKER_01: You know, so come on, of course, and but but then they weren't on strike, it turns out they weren't.
• 1:45
  SPEAKER_00: No, like just but I also read that there may be a um a cheers reunion, um and I know Chelsea was you know part of that original cast, so maybe maybe she's doing that.
• 1:58
  SPEAKER_00: The other reason things have changed a little bit is just you know, it's kind of in the weeds, kind of behind the scenes stuff.
• 2:05
  SPEAKER_00: But to be honest with you, Steve, I I I've had some um issues digestively lately, and uh, you know, and so you know, I've needed a couple extra days to recover.
• 2:16
  SPEAKER_00: I'm almost completely recovered, but you never know.
• 2:19
  SPEAKER_00: And you know, usually in stressful situations, which this can be the worst comes out of me, so to speak.
• 2:26
  SPEAKER_01: Well, well, and and you know, Jeff, should you need a gap, I'm sure our listeners will understand.
• 2:30
  SPEAKER_01: You just let us know, and we'll we'll be glad.
• 2:33
  SPEAKER_01: We'll be glad.
• 2:33
  SPEAKER_01: But I will digress.
• 2:35
  SPEAKER_01: But great, thinking about the show and and the producer, it's like we realized, well, how can we do the show if we don't have a producer?
• 2:42
  SPEAKER_01: But then, and Jeff, not to go all dialectical materialist on you, but I realized, hey, maybe we don't need a producer, maybe we can do control our own means of production.
• 2:51
  SPEAKER_01: And Jeff, I thought maybe we'll get Tippi back.
• 2:53
  SPEAKER_01: Tippy was a nice booker, you know, kind of we got some good guests.
• 2:57
  SPEAKER_01: Maybe we'll get her back.
• 2:57
  SPEAKER_01: And and we'll just do it ourselves, like we did in the old days, like we did when it started, when we became the phenomenon that we we are.
• 3:05
  SPEAKER_01: I mean, let's face it, that we are.
• 3:06
  SPEAKER_01: Well, I think less is more.
• 3:08
  SPEAKER_00: I think that's the rule, right?
• 3:09
  SPEAKER_00: And absolutely.
• 3:10
  SPEAKER_01: Well, in that case, in that case, our former producer really gave us a lot.
• 3:14
  SPEAKER_00: That's true.
• 3:15
  SPEAKER_00: And I know that there is a limit on how much less you can go.
• 3:19
  SPEAKER_00: For example, we stopped doing the show for a few months, and that was probably too much less, right?
• 3:25
  SPEAKER_00: If that's the right term.
• 3:27
  SPEAKER_00: So if we keep on less than that, or it's more like a floor on less, I guess.
• 3:31
  SPEAKER_01: Yes, yes, exactly.
• 3:33
  SPEAKER_01: It's a more balanced less.
• 3:34
  SPEAKER_01: It's less, but it feels like less.
• 3:37
  SPEAKER_01: You know what I mean?
• 3:38
  SPEAKER_01: It's less, more or less, or more or less, yes, or more or less.
• 3:42
  SPEAKER_01: But but I digress, but yeah, but Jeff, Jeff, you know, just to show that we can control our own means of production, Jeff.
• 3:48
  SPEAKER_01: You know who that is?
• 3:49
  SPEAKER_01: The other side of the glass here.
• 3:50
  SPEAKER_01: Let me tap the glass here.
• 3:52
  SPEAKER_01: You know who that is?
• 3:52
  SPEAKER_01: That is a guest, Chelsea.
• 3:54
  SPEAKER_01: No, no, no, no, um sort of the same color hair if color was a big room.
• 4:02
  SPEAKER_01: You know, really not her, doesn't no, no, and and she actually showed up.
• 4:06
  SPEAKER_01: So is I know it's not her, she actually showed up, right?
• 4:09
  SPEAKER_01: So I know it's not her, right?
• 4:11
  SPEAKER_01: So, but but Jeff, we have a guest over there, and we've got you know, you know, Jeff, one of the things that should concern old folks like us is nutrition and health.
• 4:21
  SPEAKER_01: I mean, we think of that as oh, for kids and all, but no, it's really important at any age, and you know, our typical diet isn't that great.
• 4:30
  SPEAKER_01: So I've been really looking at other alternatives like like vegan diets, like plant-based foods.
• 4:38
  SPEAKER_01: And we've got, we have on that the other side of that glass, we have an author that wrote a book all about how to take that into the modern day to do modern sort of vegan and and healthy foods.
• 4:52
  SPEAKER_00: I'm excited about that, Steve, because to be honest with you, I really never thought I could be vegan because I didn't like the food you were eating to be on vegan, which is kind of a requirement that you have to eat what the vegan is.
• 5:04
  SPEAKER_00: And so I'm excited to see uh what our guest has to offer because that's a life changer, potentially, you know, absolutely can't live on burgers and fries forever.
• 5:14
  SPEAKER_00: I I did cut out the burgers for a while, but the fries, you know, you just you know unless you air fry them.
• 5:20
  SPEAKER_01: Hard to drop those fries, though.
• 5:21
  SPEAKER_01: Man, I don't know.
• 5:22
  SPEAKER_00: Sometimes I drop them and I still eat them anyway.
• 5:24
  SPEAKER_00: So, but I'm excited.
• 5:25
  SPEAKER_00: So we have a new guest.
• 5:27
  SPEAKER_01: We do, we do, and ma'am, I am sorry, you know, with no producer, I don't have the sheet in front of me.
• 5:31
  SPEAKER_01: You're gonna have to introduce yourself, ma'am.
• 5:33
  SPEAKER_01: I am sorry.
• 5:34
  SPEAKER_02: Oh, no problem.
• 5:35
  SPEAKER_02: I'm Brenda Chapman, and I wrote the book Modern Vegan.
• 5:40
  SPEAKER_01: Modern Vegan.
• 5:41
  SPEAKER_01: See, that kind that title caught me because I thought we wanna be healthy, but we want to do it in a modern way, and that's really what your book's all about, isn't it?
• 5:50
  SPEAKER_02: Absolutely.
• 5:51
  SPEAKER_02: You know, there's been vegan cuisine for a few years, and I said to myself, vegan cuisine is great.
• 5:59
  SPEAKER_02: We have lots of things that are wonderful, but more and more people are turning away from vegan cuisine because it isn't really meeting everyone's needs.
• 6:08
  SPEAKER_02: So I decided that I would find the next level of vegan cuisine.
• 6:14
  SPEAKER_01: Ah, the next level, always ready to go to that next level.
• 6:18
  SPEAKER_01: I'm excited, Jeff.
• 6:19
  SPEAKER_00: I like it.
• 6:19
  SPEAKER_00: Did you say your name is Brenda?
• 6:21
  SPEAKER_00: Brenda.
• 6:22
  SPEAKER_00: Brenda, hi Brenda.
• 6:23
  SPEAKER_00: Can we start sort of at the very beginning?
• 6:25
  SPEAKER_00: Because I don't really exactly know what vegan is.
• 6:27
  SPEAKER_00: I know I don't like it, but I don't know what it is.
• 6:30
  SPEAKER_00: So can you kind of review it?
• 6:31
  SPEAKER_02: Well, vegan, vegan cuisine is, you know, vegetarian.
• 6:35
  SPEAKER_02: There's vegetables.
• 6:36
  SPEAKER_02: You've heard of it.
• 6:37
  SPEAKER_00: Right.
• 6:37
  SPEAKER_00: Heard of it.
• 6:38
  SPEAKER_02: Um vegan cuisine actually focuses on no veg no meat, no um meat products, no byproducts.
• 6:47
  SPEAKER_02: So honey is out, you know, because it's a it's a bee byproduct.
• 6:51
  SPEAKER_02: Um, you know, eggs are out, uh, milk is out, uh, all the things that an animal produces are out.
• 6:59
  SPEAKER_02: And that's vegan cuisine at its most bare form, is is just what I've described.
• 7:06
  SPEAKER_02: And, you know, most people who are vegan are very, very proud of being vegan.
• 7:10
  SPEAKER_02: I know I am.
• 7:12
  SPEAKER_02: So, you know, finding the next big thing, you know, you've got your pea protein and your whey, well, not whey protein, because that's not vegan, but you've got all the different um textured soy protein, things like that, any kind of vegetable protein that you can find, but there's got to be more, right?
• 7:28
  SPEAKER_02: Oh, yeah.
• 7:30
  SPEAKER_01: Yeah.
• 7:30
  SPEAKER_01: See, that's probably why you didn't like it, Jeff.
• 7:32
  SPEAKER_01: It was the texture really more.
• 7:33
  SPEAKER_01: It was that texture protein, it was the texture thing rather than the actual thing.
• 7:38
  SPEAKER_02: No, I think I think like many people, Jeff probably just didn't like that he couldn't have meat.
• 7:42
  SPEAKER_00: Ah, well, I think there's a texture to that.
• 7:45
  SPEAKER_00: Yeah.
• 7:46
  SPEAKER_02: Yeah.
• 7:46
  SPEAKER_02: So in the spirit of new cuisine, um, Nouvelle cuisine was actually invented to be a lighter kind of uh in the face of heavy-duty French cuisine.
• 7:59
  SPEAKER_02: But in the spirit of new cuisine, which is what Nouvelle Cuisine means, I decided to go a different route with vegan cuisine.
• 8:06
  SPEAKER_02: And I'm introducing new proteins, new proteins that are new to the vegan palate.
• 8:12
  SPEAKER_01: That is exciting, and doing it on our show, Jeff.
• 8:14
  SPEAKER_01: On our show.
• 8:16
  SPEAKER_01: Amazing.
• 8:16
  SPEAKER_01: Cannot wait to hear.
• 8:18
  SPEAKER_01: Tell us about these new proteins.
• 8:19
  SPEAKER_00: And and what and and what is a protein?
• 8:22
  SPEAKER_00: Well, proteins have protein.
• 8:24
  SPEAKER_00: French fries.
• 8:26
  SPEAKER_02: No, um, like in in your in your food, it would probably be chicken or beef or uh okay.
• 8:33
  SPEAKER_02: Or you know, things like that.
• 8:35
  SPEAKER_02: In vegetarian cuisine, it might be a whey protein, or and in in vegan cuisine, they use uh pea protein, or sometimes just like chickpeas, you know, that that would be a pea protein, or they use what they call setaine, which is uh a gluten, a wheat gluten protein.
• 8:54
  SPEAKER_01: Ah, but those, but they they turn it upside down, right?
• 8:56
  SPEAKER_01: Don't they?
• 8:57
  SPEAKER_01: Those satans, yeah.
• 8:58
  SPEAKER_01: Yeah, but I digress.
• 8:59
  SPEAKER_02: I was looking for something entirely different to vegan cuisine, right?
• 9:04
  SPEAKER_02: So what I decided to do is reintroduce meat.
• 9:08
  SPEAKER_01: Oh, now you're talking.
• 9:11
  SPEAKER_01: So it's so it's vegan with meat protein, right?
• 9:16
  SPEAKER_01: Meat protein.
• 9:17
  SPEAKER_01: Perfect.
• 9:18
  SPEAKER_02: That sounds delicious, and it's the only way to do vegan cuisine differently.
• 9:22
  SPEAKER_02: There really isn't any other thing to do except introduce meat, right?
• 9:28
  SPEAKER_00: Wow, what a great idea, you know, and people get very anal about, you know, it's gotta be a certain way.
• 9:36
  SPEAKER_00: I love that you're like breaking through and it's you know, and saying it's okay to be vegan and like meat at the same time.
• 9:45
  SPEAKER_00: Absolutely, that's exactly who I am.
• 9:46
  SPEAKER_02: That's right.
• 9:47
  SPEAKER_02: Yeah, we're still avoiding eggs and and and milk, protein, and honey, but we're reintroducing meat protein.
• 9:55
  SPEAKER_02: So you can now be vegan and have chicken.
• 9:59
  SPEAKER_01: Oh, wow.
• 10:00
  SPEAKER_01: Wow, that makes vegan so much easier.
• 10:02
  SPEAKER_01: I mean, if you can eat meat, uh you know, cheaper too, and a lot cheaper, yes.
• 10:07
  SPEAKER_01: I mean, you know how many peas it takes to make protein?
• 10:09
  SPEAKER_01: Oh my gosh, it must be millions.
• 10:11
  SPEAKER_01: That's amazing.
• 10:12
  SPEAKER_02: Quite a few.
• 10:14
  SPEAKER_02: And what you can do is you can actually take the vegetables that we love so much and use meat to to bring out the flavor of those things, like green beans with bacon.
• 10:25
  SPEAKER_02: That's that's new.
• 10:27
  SPEAKER_02: That's new to bacons.
• 10:28
  SPEAKER_02: Yes.
• 10:29
  SPEAKER_01: I just want to make clear to to our to our listeners that these this meat, this is not what we would call plant-based meat, right?
• 10:36
  SPEAKER_02: No, no, this is real meat.
• 10:38
  SPEAKER_01: This is actual meat.
• 10:39
  SPEAKER_01: Yeah, because plant-based meat would be kind of the old vegan, could do that.
• 10:43
  SPEAKER_02: Yes.
• 10:44
  SPEAKER_01: But this is a whole new thing, a whole new vegan.
• 10:47
  SPEAKER_01: Ooh, I'm liking this.
• 10:49
  SPEAKER_00: It's amazing, Brenda.
• 10:50
  SPEAKER_00: I think you're right.
• 10:51
  SPEAKER_00: You're on track.
• 10:52
  SPEAKER_00: I do have one really important question to ask you.
• 10:55
  SPEAKER_00: Sure.
• 10:55
  SPEAKER_00: And and that is uh, I'm sorry, I I have to use the bathroom for a second.
• 10:59
  SPEAKER_00: Steve, can you just go on?
• 11:01
  SPEAKER_00: You know, then gotta kind of deal with too much chicken, too much beep, I guess.
• 11:05
  SPEAKER_00: Yeah, there you go.
• 11:05
  SPEAKER_00: You know, if I was vegan, I probably would.
• 11:07
  SPEAKER_00: I I gotta go.
• 11:07
  SPEAKER_00: Hold on.
• 11:08
  SPEAKER_01: Okay, all right, okay, go on, Steve.
• 11:10
  SPEAKER_01: Okay, well, well, Brenda, Brenda, while while he's while he's gone, hopefully, uh, hopefully I'll remember to close the door because these are hot microphones.
• 11:17
  SPEAKER_01: So we really hope that he does, but but I digress.
• 11:20
  SPEAKER_01: But uh Brenda, while he's while he's gone, do you have specific recipes for some of these new vegan dishes that you're coming out with?
• 11:27
  SPEAKER_01: Some of these and some of these exciting combinations.
• 11:30
  SPEAKER_02: Well, you know, if I gave you my recipe, then you wouldn't come to my restaurant.
• 11:35
  SPEAKER_02: So I think that I'm not, I'm gonna play close to the vest here, and I'm going to let you experience it at my at my restaurant, which, you know, is about$50 per plate.
• 11:46
  SPEAKER_02: So not too bad.
• 11:48
  SPEAKER_01: Pretty reasonable, pretty reasonable for a an increase in cuisine that way.
• 11:52
  SPEAKER_01: Oh, Jeff, Jeff, sounds like everything was fine, right?
• 11:55
  SPEAKER_00: Well, you know, Brenda, this is explosive news.
• 11:59
  SPEAKER_00: And speaking of explosive, yeah, everything's fine, but you know, good.
• 12:02
  SPEAKER_00: You never know.
• 12:03
  SPEAKER_01: Well, that's it's so good to hear.
• 12:05
  SPEAKER_01: And and you know, you know, of course, we've got a whole lot more to talk to Brenda about in this whole Nouvelle Vegan sort of thing, which apparently doesn't include cheese, despite the name, but but I digress.
• 12:16
  SPEAKER_01: But uh, Jeff, we have a repeat sponsor tonight.
• 12:22
  SPEAKER_01: Jeff, you know, those good people, well, good people on both sides at Appropriation Station.
• 12:27
  SPEAKER_01: They wanted to be our big sponsor this year, and because they want to really help us kick off season two.
• 12:33
  SPEAKER_01: And uh, I said, Well, sure, that sounds wonderful.
• 12:36
  SPEAKER_01: I think why don't we play the tape?
• 12:40
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• 12:42
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• 12:47
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• 12:50
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• 12:52
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• 13:05
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• 13:09
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• 13:13
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• 13:17
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• 13:20
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• 13:22
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• 13:27
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• 13:33
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• 13:36
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• 13:38
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• 13:39
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• 13:43
  SPEAKER_00: Wow, what a what a timely time to have this as a sponsor.
• 13:48
  SPEAKER_00: Gee, now, sounds to me, Brenda, like there may be an opportunity here for maybe them to be uh a restaurant as well.
• 13:55
  SPEAKER_00: I know you have a restaurant, I don't want to create competition, but but they sound like they would be perfect for a conversion of some kind.
• 14:03
  SPEAKER_01: Yes, an appropriation, if you will.
• 14:06
  SPEAKER_00: Oh, I'm sure they will.
• 14:07
  SPEAKER_01: They they'd probably be very interested.
• 14:09
  SPEAKER_01: Now, now, actually thinking about that, are you planning any any ethnic uh Nouvelle Vegan combinations at your restaurant?
• 14:16
  SPEAKER_02: Well, that would be telling.
• 14:18
  SPEAKER_02: I don't really want to talk about my menu.
• 14:20
  SPEAKER_02: I want people to come in and experience my menu.
• 14:23
  SPEAKER_02: That's why I'm here to get the word out about the change and get people to come into my flagging restaurant because honestly, I need to get people in the door.
• 14:33
  SPEAKER_01: Wow.
• 14:34
  SPEAKER_02: That's why I've done this.
• 14:36
  SPEAKER_02: That's why I've done this.
• 14:39
  SPEAKER_01: I I can relate.
• 14:40
  SPEAKER_01: We need to get people in our flagging door, too, so to speak, metaphorically speaking, because I don't think eccentric Lady Land Studios would let them in if they did come here.
• 14:49
  SPEAKER_01: But but I digress.
• 14:50
  SPEAKER_01: But you know, maybe when what is the name of your restaurant?
• 14:53
  SPEAKER_02: Oh, the name is Modern Vegan.
• 14:55
  SPEAKER_02: I I put the name of the restaurant on the book so no one can confuse it.
• 14:59
  SPEAKER_01: That makes it easy, doesn't it?
• 15:01
  SPEAKER_01: But you know, sometimes you always gotta ask because it could be different, could be different.
• 15:05
  SPEAKER_00: And speaking of getting in the door, I I gotta go again, so I'll be right back.
• 15:09
  SPEAKER_00: But uh, but just go on.
• 15:11
  SPEAKER_00: I'm fascinated.
• 15:12
  SPEAKER_00: Just speak louder because then I can hear it in a little where I'm at.
• 15:17
  SPEAKER_00: Okay, I'll be right back.
• 15:18
  SPEAKER_01: Cool, Brenda.
• 15:19
  SPEAKER_01: I I I know you want to keep the menu secret, and but you know, talking about good food like this just starts me thinking about some interesting food combinations.
• 15:28
  SPEAKER_01: And I'm thinking, like Appropriation Station has that deep fried sushi.
• 15:32
  SPEAKER_01: I'm thinking maybe deep fried sushi, but you fry it in a plant-based oil.
• 15:37
  SPEAKER_01: So that might count as vegan, right?
• 15:39
  SPEAKER_01: Nouvelle vegan.
• 15:40
  SPEAKER_01: I mean, that sounds kind of that sounds kind of tasty.
• 15:42
  SPEAKER_02: The important thing is I need people to come to the restaurant because nobody wants to eat vegan anymore.
• 15:49
  SPEAKER_02: And so I've sold my soul to the meat manufacturers, and now I've added I've added veal.
• 15:58
  SPEAKER_02: I've even added veal.
• 16:00
  SPEAKER_00: Oh my gosh.
• 16:02
  SPEAKER_00: Hi Steve, I'm back.
• 16:03
  SPEAKER_00: Uh sounds like you guys are having a blast.
• 16:06
  SPEAKER_01: We we are.
• 16:07
  SPEAKER_01: Sounds great, Jeff.
• 16:08
  SPEAKER_01: Um, she she had to add veal to her menu.
• 16:11
  SPEAKER_00: And veal for those who aren't foodies, veal is is a kind of meat.
• 16:17
  SPEAKER_01: It is, it is a kind of beef that is is like tortured and pounded, and then they kill the animal.
• 16:23
  SPEAKER_01: But no, it's it's pretty uh delicious.
• 16:26
  SPEAKER_01: Yeah, no, it's uh yeah, and then it's pounded flat and makes those nice little vena schnitzels that you get in uh you know at the burgoff if you ever go there, you know, that that kind of stuff.
• 16:36
  SPEAKER_01: Oh yeah, oh yeah.
• 16:37
  SPEAKER_01: I mean, it's kind of it's it's kind of tasty, I gotta say, dare I say.
• 16:41
  SPEAKER_01: But yeah, it's it is kind of it's it's kind of the the poster boy for veganism, if you will, because yeah, they really got to torture that poor little calf to get this stuff, so it's it's pretty bad.
• 16:51
  SPEAKER_00: So Brenda sounds like because you know, I'm I'm a kind of person who has I can hear from somebody, see them, and automatically know that there's another issue there.
• 17:01
  SPEAKER_00: And I'm sensing from you that even though you're happy and joyful and funny and everything, there's a uh a something going on.
• 17:09
  SPEAKER_00: Do you wish to share that with us?
• 17:10
  SPEAKER_00: Because uh, you know, I sense there's something going on.
• 17:13
  SPEAKER_02: I just I really, really, really, really, really want people to come to my restaurant because I'm not if there if there's going to be a restaurant, people have to come to it, and if they don't, there is no restaurant.
• 17:28
  SPEAKER_00: So that makes sense.
• 17:30
  SPEAKER_00: Marketing 101.
• 17:32
  unknown: Yeah.
• 17:32
  SPEAKER_02: I I I honestly I have shopped this around to so many different hosts, and nobody would would let me come on their show.
• 17:41
  SPEAKER_02: And finally, finally, I found a show to come on to.
• 17:45
  SPEAKER_02: Thank you.
• 17:46
  SPEAKER_01: Oh, Brenda, you are so welcome because Jeff, I think you'd agree with this too.
• 17:50
  SPEAKER_01: We are not afraid to take on the controversial issues of today, like veganism with meat.
• 17:56
  SPEAKER_01: That is exactly what we want to talk about is cutting edge issues, issues that other people won't touch.
• 18:03
  SPEAKER_00: It's sort of, you know, I think you're on the cutting edge, Brenda.
• 18:07
  SPEAKER_00: I sense that maybe you're having you know some anxiety about this, but think about it this way: they have electric cars that also run on gas.
• 18:17
  SPEAKER_00: Do they call them gas cars?
• 18:19
  SPEAKER_00: No, they still call them electric cars.
• 18:21
  SPEAKER_00: I think that you're really on to something.
• 18:23
  SPEAKER_00: I think the the era of what it says it is is what it is.
• 18:28
  SPEAKER_00: I think we're past that now.
• 18:30
  SPEAKER_00: I think we're past that in in pretty much everywhere.
• 18:32
  SPEAKER_00: Do you agree, Steve?
• 18:33
  SPEAKER_01: We are oh Jeff, I couldn't agree more.
• 18:35
  SPEAKER_01: We are in a post-reality world where what something is isn't what it is.
• 18:40
  SPEAKER_02: I it's just you know, now that you mention it, I think this might be the the revolution.
• 18:46
  SPEAKER_02: This might be the thing.
• 18:48
  SPEAKER_02: I know what to call it now.
• 18:50
  SPEAKER_02: Hybrid cuisine.
• 18:52
  SPEAKER_01: Hybrid cuisine, yes, or or maybe a plug-in, plug or maybe flex cuisine, yes, you know, so you can jump back and forth.
• 18:59
  SPEAKER_01: You can hit it.
• 19:00
  SPEAKER_02: I think I'm gonna go with hybrid cuisine.
• 19:02
  SPEAKER_02: I like it.
• 19:03
  SPEAKER_02: I think it's exactly what it needs to be.
• 19:05
  SPEAKER_02: All right, I'm gonna change the name of my restaurant.
• 19:08
  SPEAKER_02: So, everyone, this is a different commercial now.
• 19:10
  SPEAKER_02: Okay, not modern vegan, hybrid vegan.
• 19:14
  SPEAKER_01: Oh, I love it.
• 19:15
  SPEAKER_01: Hybrid vegan, you're gonna get a lot more mileage out of that name than you will out of Nouvelle, let me tell you, or new or modern vegan or whatever it was.
• 19:23
  SPEAKER_01: That is gonna really gonna work for you, I'll tell you.
• 19:25
  SPEAKER_01: And it's very quiet, too.
• 19:26
  SPEAKER_01: I bet very quiet place.
• 19:28
  SPEAKER_01: Yeah.
• 19:28
  SPEAKER_00: I'll I'll make a note to tell our producer to stay in touch with you.
• 19:32
  SPEAKER_00: Well, we don't have a producer anymore, but if we when we are the means of production, no, no, we don't who needs a producer.
• 19:39
  SPEAKER_01: I mean, come on, if they can't live on 97% of the revenue, uh, you know, come on.
• 19:44
  SPEAKER_00: Well, it's in some ways though, this is exactly the same thing.
• 19:47
  SPEAKER_00: We have a producer, but we don't have a producer.
• 19:51
  SPEAKER_00: Yes, exactly.
• 19:52
  SPEAKER_00: So it's kind of like we have a hybrid producer.
• 19:55
  SPEAKER_01: Well, we have a high, we have sort of a well, it's it's really it's really more of a flex because you know, we can pretend that the name is there if we had credits, if we rolled credits, which we don't, but if we did, we could put her name there, but she wouldn't actually be here.
• 20:09
  SPEAKER_01: So she's there's there's a you know, so it's it's flexible.
• 20:12
  SPEAKER_01: It's like she's sometimes she's not here, and sometimes she's really not here, you know.
• 20:16
  SPEAKER_00: Yeah, I I'm that way too.
• 20:18
  SPEAKER_00: You know, sometimes I'm in the bathroom, sometimes I'm here.
• 20:21
  SPEAKER_00: You'll find me in one of those two places.
• 20:22
  SPEAKER_00: So occasionally I go to the meeting, right?
• 20:25
  SPEAKER_00: I feel like we have accomplished so much.
• 20:28
  SPEAKER_02: I do too.
• 20:29
  SPEAKER_02: I really do.
• 20:30
  SPEAKER_02: I think that I I'm I'm not giving you credit.
• 20:33
  SPEAKER_02: I I think I came to this on my own, but yes, I do really appreciate that you gave me the forum to talk this out and and and and realize that this is exactly what I'm doing.
• 20:46
  SPEAKER_02: It's hybrid cuisine.
• 20:48
  SPEAKER_02: I feel so much better.
• 20:50
  SPEAKER_01: And Brenda, I I just want to thank you for coming to us during this during this great producer crisis of 2023, which who could have seen this coming, right?
• 20:59
  SPEAKER_01: But you know, I thank you for coming to us.
• 21:02
  SPEAKER_01: Yes, we didn't go to you because there was nobody to go to you, but you came to us and we are gonna do this show, and we're we're we're gonna put this show out there and we're gonna show our producer, hey, look, look what we did.
• 21:12
  SPEAKER_01: We can do it all by ourselves.
• 21:14
  SPEAKER_00: Yeah, absolutely.
• 21:15
  SPEAKER_00: So this has been amazing.
• 21:17
  SPEAKER_00: It's been, you know, except for the bathroom stuff, it's been a great morning.
• 21:20
  SPEAKER_01: Yeah, it really has.
• 21:21
  SPEAKER_01: And I think I we had to wake them up a little early here at uh eccentric Lady Land Studios, but I think they're I think they're back on track.
• 21:28
  SPEAKER_01: And I'm gonna I'm gonna give Tippi a call later and see if we can get her back to schedule some more guests and stuff.
• 21:33
  SPEAKER_01: But uh Brenda, Brenda, so now what where is your hybrid uh vegan restaurant located so people can rush there?
• 21:41
  SPEAKER_02: Well, it's on the border between uh Nebraska and Iowa.
• 21:47
  SPEAKER_02: I chose that place because of the concentration of vegans between Nebraska and Iowa.
• 21:56
  SPEAKER_02: Yes.
• 21:56
  SPEAKER_02: I was misinformed.
• 21:58
  SPEAKER_01: Yes, I it seems like A beef and pork stronghold around there.
• 22:02
  SPEAKER_01: But yeah, I mean I there are some vegans, I would assume I would assume, right?
• 22:06
  SPEAKER_01: I mean, there must be, right?
• 22:07
  SPEAKER_02: The other thing is the border is a river, so it floats.
• 22:12
  SPEAKER_02: It's it's a floating restaurant.
• 22:14
  SPEAKER_02: Oh, so you can't.
• 22:14
  SPEAKER_01: I know all about food floating.
• 22:16
  SPEAKER_00: At least this morning I do.
• 22:18
  SPEAKER_01: So you so you you must have seafood then if it's uh if it's a floating restaurant.
• 22:23
  SPEAKER_02: On a river.
• 22:24
  SPEAKER_01: Oh well, you probably don't eat the seafood.
• 22:26
  SPEAKER_01: I mean, there are fish, but maybe not like edible fish, you know what I'm saying?
• 22:31
  SPEAKER_01: Pretty much, yeah.
• 22:32
  SPEAKER_01: Yeah, yeah.
• 22:32
  SPEAKER_01: Well, and and just just think, Brenda, yes, you maybe you were misinformed about the location, but think of it this way adding meat and creating that hybrid vegan.
• 22:41
  SPEAKER_02: You can take a lot of people in that Iowa, Nebraska area who like meat because if there's a shortage of people who are vegan, there's absolutely a a glut of people who drive hybrids.
• 22:56
  SPEAKER_01: Oh, absolutely, absolutely.
• 22:57
  SPEAKER_01: And and you can show them the value of vegan cooking, particularly when added with tasty meat dishes, like like hamburgers, like veal, like like chicken, tasty, tasty things, tasty combos.
• 23:12
  SPEAKER_01: Absolutely.
• 23:13
  SPEAKER_01: I am uh do you have any tissues?
• 23:16
  SPEAKER_02: I have toilet paper.
• 23:17
  SPEAKER_02: That'll work.
• 23:18
  SPEAKER_00: Yeah, okay.
• 23:19
  SPEAKER_00: Yeah, when when we get out there, I'll hand it to you.
• 23:22
  SPEAKER_01: Oh, yeah, we because it can't get it around the window.
• 23:24
  SPEAKER_01: But yeah, we have uh you can probably see we've got got a toilet in the back of the room here.
• 23:27
  SPEAKER_01: It's just it was the only room that was available to us at the time.
• 23:30
  SPEAKER_00: So if you really need you want to hold on a second, let me go see if I can grab some for you.
• 23:35
  SPEAKER_00: Hold on.
• 23:35
  SPEAKER_01: Okay, yeah, Jeff's gonna Jeff's gonna get you something because I know this is this has got to be a very emotional time for you making such a crucial decision about the restaurant and promoting it and getting that that name out there.
• 23:48
  SPEAKER_01: This I I understand.
• 23:49
  SPEAKER_01: This is this has got to be a a difficult time.
• 23:52
  SPEAKER_02: Yes, yes.
• 23:53
  SPEAKER_02: It the economy doesn't really support new businesses right now, and um I've sold everything.
• 24:01
  SPEAKER_01: Wow, sold it all to to change the course of eating for the Nebraska and Iowa population.
• 24:09
  SPEAKER_01: Absolutely, it's a big risk, but when you succeed, and I know you will, Brenda, when you succeed, you will be a cuisine hero.
• 24:17
  SPEAKER_00: There's no doubt, and Brenda, I uh in Chicago, we use in Illinois.
• 24:22
  SPEAKER_00: I don't know if you're aware of this, but we use paper towels in the bathroom.
• 24:25
  SPEAKER_00: So that's fine.
• 24:26
  SPEAKER_00: Thank you.
• 24:28
  SPEAKER_01: Do that in Omaha too, yeah.
• 24:30
  SPEAKER_00: Yeah, this has been very exciting.
• 24:33
  SPEAKER_01: It it certainly has, Jeff.
• 24:34
  SPEAKER_01: And and Brenda, I want to thank you.
• 24:36
  SPEAKER_01: And and I can't wait.
• 24:37
  SPEAKER_01: I'm gonna go jump in that river.
• 24:39
  SPEAKER_01: Well, I'm not gonna jump in that river because I would probably die, but I'm going to get on that boat in that river and try that cuisine at hybrid vegan.
• 24:49
  SPEAKER_01: And I can't wait either.
• 24:50
  SPEAKER_01: Oh, gotta go again.
• 24:51
  SPEAKER_00: Yeah, I think I can make it through the end of the show as long as we end the season pretty soon.
• 24:55
  SPEAKER_01: Well, and and we are just about done because I see that that the new engineer, not the one I hated.
• 25:00
  SPEAKER_01: This is this guy seems okay so far.
• 25:02
  SPEAKER_01: New engineers kind of waving, you know, doing the doing the wrap-up thing.
• 25:05
  SPEAKER_00: So Brenda, thank you so much for being on our show.
• 25:09
  SPEAKER_00: You are our first guest, I guess, for a while.
• 25:12
  SPEAKER_01: Yes, our our first guest of the season two of this this fall, this great premiere that got delayed, but it's still gonna be a great premiere.
• 25:22
  SPEAKER_02: Thank you so much for having me.
• 25:23
  SPEAKER_02: I'm so glad that you have so many listeners.
• 25:26
  SPEAKER_02: Now I'm really gonna do well.
• 25:28
  SPEAKER_01: Oh, you absolutely will.
• 25:29
  SPEAKER_01: All of our listeners will pack your restaurant tonight if your restaurant's really, really small.
• 25:34
  SPEAKER_01: But no, I digress.
• 25:36
  SPEAKER_01: But no, all of our listeners will rush to your restaurant and they will be buying those boat tickets.
• 25:42
  SPEAKER_00: And I think, Steve, you would agree that the first episode of any season is usually the most watched the anticipation.
• 25:49
  SPEAKER_00: I remember the first episode of season one.
• 25:52
  SPEAKER_00: We had uh that was your psychiatrist that came on the show, and our ratings just went through the roof.
• 25:58
  SPEAKER_00: Oh, although she it didn't go as well as this one did.
• 26:03
  SPEAKER_01: Yeah, you know, she didn't she had a little problem with me recording the some of the session and playing it on the air, but uh you know, I don't know.
• 26:10
  SPEAKER_01: Yeah, but it didn't seem that bad at the time.
• 26:13
  SPEAKER_01: I don't know.
• 26:14
  SPEAKER_01: It seemed okay.
• 26:14
  SPEAKER_00: No, it was a great episode, and uh Brenda, you are just you know the legacy of the first episode of the season.
• 26:21
  SPEAKER_00: Could you come back maybe next year for the first episode of season three?
• 26:25
  SPEAKER_00: That would be great.
• 26:26
  SPEAKER_00: Yeah, sure.
• 26:27
  SPEAKER_01: Okay, we'll talk about how great how so many of our listeners have been to your restaurant.
• 26:32
  SPEAKER_01: And Jeff, I next time you're in town, let's go there.
• 26:35
  SPEAKER_01: I I know where we're gonna have dinner.
• 26:37
  SPEAKER_00: All right, perfect.
• 26:38
  SPEAKER_01: Thanks again.
• 26:39
  SPEAKER_01: Hey, thanks, Brenda.
• 26:40
  SPEAKER_01: And Jeff, I will see you again on uh another show, hopefully sooner than sooner rather than later.
• 26:46
  SPEAKER_01: Um I'm hoping we must have left that producer somewhere.
• 26:50
  SPEAKER_01: I I checked all the I checked the junk drawer, not there.
• 26:53
  SPEAKER_00: She's not in the bathroom.
• 26:55
  SPEAKER_01: Uh well, okay, yeah.
• 26:56
  SPEAKER_01: I had you check that.
• 26:57
  SPEAKER_01: Yeah, yeah.
• 26:58
  SPEAKER_01: We'll find her.
• 27:00
  SPEAKER_01: Okay.
• 27:00
  SPEAKER_01: In the meantime, we are the producers.
• 27:03
  SPEAKER_01: I'll see you.
• 27:03
  SPEAKER_01: Bye guys.