Latest / On the Same Page: A KCPL Podcast / Chapter 6.5: Cooks, Books and the Otis Laury Nutritional Literacy Center

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Chapter 6.5: Cooks, Books and the Otis Laury Nutritional Literacy Center · On the Same Page: A KCPL Podcast

• 0:01
  Welcome back to the next episode of On the
• 0:05
  Same Page, a KCPL podcast. I'm Evan.
• 0:09
  And I'm Tanya. And we are your co-hosts of
• 0:13
  this podcast. This is our second part of November,
• 0:17
  and today we're doing a special episode.
• 0:20
  And we're doing this one because Thanksgiving is
• 0:25
  right around the corner. Followed by that is Christmas, then New Year's.
• 0:28
  You know, there's a lot of different holidays. And during During the
• 0:32
  holidays, I don't know about you, but one of my favorite things is all
• 0:36
  of the wonderful delectable foods that we get to indulge in
• 0:41
  during the holiday season. And so we
• 0:44
  are going to do an episode about our Otis Lowry
• 0:49
  Center. And of course, again,
• 0:52
  we have Amanda back with us to talk about
• 0:56
  that and other nutritional type programming. So welcome
• 1:00
  back, Amanda. Hello. I'm happy to be here. So the Otis
• 1:05
  Lowry Center, if someone doesn't know what the Otis Lowry Center is,
• 1:09
  what is the Otis Lowry Center? Yeah, so our Otis Lowry Nutritional
• 1:14
  Literacy Center is a community space behind the
• 1:18
  reference desk at the main library on the 3rd floor. It's a special collection
• 1:23
  of cookbooks and other materials that
• 1:27
  are nutrition related. And we also usually have community handouts related
• 1:32
  to nutrition, like where to find food and meal resources in our area,
• 1:36
  and sometimes a little activity is back there. And then
• 1:40
  we always have a book display back there highlighting something special. Right now it's a
• 1:44
  book display on noodles. So, so it's behind the reference
• 1:48
  desk on the 3rd floor. But the center itself, we also host nutritional
• 1:52
  literacy events either in the center or in our other
• 1:56
  areas of the library that are for the Otis Lowry Nutritional
• 2:00
  Literacy Center. And the programs are intended to improve the health
• 2:03
  and well-being of all West Virginians. So it,
• 2:07
  it started in, was it 2023?
• 2:12
  I believe that's what I'm seeing here. It's been around
• 2:15
  for a couple of years now, and we've done quite a bit with it.
• 2:19
  I recently did a charcuterie board class with a local business,
• 2:23
  Chaos Boards, and she came in and taught
• 2:26
  people how to make a charcuterie board. And I mean, they are like fabulous charcuterie
• 2:30
  boards that she does. I mean, there's like 2 or 3 different types
• 2:34
  of cheeses and, you know, the apricots and nuts.
• 2:37
  And she makes it all fancy and teaches you how to make the, um,
• 2:41
  the salami roses. Um, yes, yes,
• 2:45
  yes. So awesome. Yeah, so we've done the charcuterie
• 2:48
  board programs. We do a regular cookbook
• 2:52
  program. We call it Cooks and Books. Cooks and Books
• 2:56
  is every other month. Give us more time to test
• 3:00
  recipes and do our cooking in between. The next one will be
• 3:04
  November 9th. Monday, November 9th at 5:30 will
• 3:08
  be our next Cooks and Books meeting. We discuss cookbooks,
• 3:12
  different cooking-related topics. This past year we
• 3:16
  had several meetings where we discussed Great Depression-era
• 3:21
  baking. You know, with the expense of groceries,
• 3:24
  we wanted to go back in time and look at a time where maybe people
• 3:28
  were using less eggs, less butter. Like, what did their recipes
• 3:32
  look like? How did they get by? One of the things that we might
• 3:36
  do coming up is, um, we're gonna vote on it, but I
• 3:39
  think most of us were excited about the history of Jell-O,
• 3:44
  like gelatin, like those 19—
• 3:47
  what was it, the '50s? Like gelatin balls.
• 3:51
  Yes. So we usually pick like a special topic and we talk about that,
• 3:54
  but for our November Our November and our January meetings specifically,
• 3:58
  we talk about the holidays, Thanksgiving, Christmas coming up, and we
• 4:02
  do holiday recap episodes—
• 4:06
  or episodes on the podcast, I'm thinking of episodes. But we do holiday
• 4:09
  recap meetings and we encourage people to bring in like their
• 4:14
  recipes. Like if they have a tried and true holiday recipe that
• 4:18
  they want to bring on November 9th, it's the time to share it because that's
• 4:21
  what we're all looking for is something that's tried and true that you can make
• 4:24
  for, you know, your party and gonna work. So yeah, that's what we're talking
• 4:28
  about. November and January is, is our holiday recipes— what worked,
• 4:32
  what didn't work. And then we'll probably end up talking about
• 4:36
  the history of Jell-O after that. So I'm also kind of a food
• 4:40
  history nerd, so I make, I make it kind of weird sometimes.
• 4:45
  Me too. I love to see— I've seen some videos on YouTube where
• 4:49
  one that comes to mind is like this guy who made Christmas
• 4:53
  dishes that would have been around in the Tudor time period. I think that kind
• 4:57
  of stuff is really cool. So the idea of like the Great Depression
• 5:01
  or Depression baking, really neat. I did see a
• 5:05
  video just the other day of— there's this lady who does
• 5:09
  like colonial era, like early American kind
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  of colonial era cooking videos and uses like
• 5:17
  ingredients that they would have had. And she was making onion rings.
• 5:21
  And I was like, what do you mean they had fried onion rings? I mean,
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  she was frying them in, I guess, like beef tallow or
• 5:28
  whatever and had melted it down and had frying oil and was frying
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  onion rings. I was like, humans have always
• 5:35
  loved fried food. Yes, there's onion rings
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  and, um, some type of donut, like a,
• 5:41
  like basically donut holes, like fried donut holes that, that she'd made.
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  And I was like, man, yeah, we have always loved fried food.
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  That's crazy. Oh, and relating to Jell-O,
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  I saw someone on TikTok who is being a Jell-O mold for
• 5:58
  Halloween, and she made like a whole light-up Jell-O mold costume that goes
• 6:02
  around her waist, and it's got like big eggs and
• 6:06
  shrimp and stuff like inside the— I'm gonna have to, I'm gonna have
• 6:09
  to show you the costumes.
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  Yeah, Elizabeth, my boss, our head of reference services,
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  Elizabeth, she had brought in a book
• 6:21
  for me to look at when I told her that we were going to do
• 6:23
  maybe the history of Jell-O. And so she had— has
• 6:26
  an old cookbook on just Jell-O molds.
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  And there was one, I think it was deviled— a deviled
• 6:33
  egg mold, a deviled egg gelatin mold.
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  And so I've printed that recipe off. For my book,
• 6:40
  from the Cooks and Books group, because we all, we all need to see it.
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  I don't think there will be a whole lot of recipe testing if
• 6:47
  we do the history of Jell-O and gelatin.
• 6:51
  Maybe I'll make my family like the guinea pig for
• 6:55
  that. I will say,
• 6:58
  my, you know, I think that we all do kind of have like
• 7:02
  a Jell-O. I have a Jell-O recipe that I still love.
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  It's Um, something that my grandma used to make. Haven't had it
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  forever. And it was cream cheese and pineapple.
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  You mix that together and like let it sit. And then I don't remember
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  if there was any kind of gelatin in that, but I know it's cream cheese
• 7:21
  and pineapple. You let it sit and then you have orange Jell-O
• 7:25
  and mandarin oranges that you put on top.
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  So good. So actually, it kind of sounds like a good dessert, you know?
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  Yeah, it's a really good dessert. It's really good. And I think
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  like in the Midwest they use Jell-O powder
• 7:41
  in like what they call salads over there in the
• 7:45
  Midwest. Yeah. When I read Jurassic Park over the summer,
• 7:48
  I did get lime Jell-O to eat while I watched the Jurassic
• 7:53
  Park movie. Oh,
• 7:56
  that's hilarious.
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  So this, this Cooks and Books club that you do,
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  was, was it around before Otis Lowry or was it kind of
• 8:08
  something that got molded into that or? You know,
• 8:12
  I can't remember. Molded, yes. Yeah.
• 8:16
  Gelatin molded. No, I think, I think it got molded
• 8:20
  into Otis Lowry. Um, once we established
• 8:25
  the Nutritional Literacy Center, we started to like double down
• 8:28
  on more nutrition-based programs. I think it got, it got
• 8:32
  folded into the, the center. But we still kind of have the same mission that
• 8:36
  we had before, which is just talking about cookbooks. And you don't even
• 8:40
  have to be a cook to come. You don't have to
• 8:44
  be good at cooking. One of the things I've been wanting to talk about
• 8:47
  as one of our like topics for the year is like just
• 8:51
  food photography, because I think that's a really
• 8:54
  fun topic. I mean, I think part of the
• 8:58
  cookbooks— I mean, when I look at a cookbook now, It's hard for
• 9:02
  me to look at the cookbooks without any pictures, right? Like some of the older
• 9:06
  cookbooks, like they don't have any pictures. Or if they're kind of self— I don't
• 9:10
  want to say self-published, but they're not like mainstream
• 9:14
  cookbooks. It'll be just recipe after recipe and
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  they don't even have any pictures. And those are hard to read. So there's something
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  about the food photography. I mean, you eat with your eyes first, right?
• 9:25
  Um, that I think is really fair. So, I mean, you can just like looking
• 9:29
  at cookbooks. They're like picture books for adults.
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  So you don't even have to cook. You can just like looking at them and
• 9:37
  that's fine. You can come and, and discuss cooking and cookbooks with us.
• 9:41
  I love a good themed cookbook. Like if there's a, like, I know there's a
• 9:44
  Lord of the Rings cookbook. I think there's a Bob's Burgers one. I think
• 9:48
  those are always fun to look at and see what they do recipe-wise that like
• 9:52
  ties in with the I think my favorite one I've seen is there's a Fallout
• 9:57
  cookbook. Really? On the Fallout series? Yes. And we have it in our system.
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  And so they've, you know, taken some— now obviously in one
• 10:05
  like that, like you're not actually having, you know, some of the,
• 10:09
  you know, radiated things, but,
• 10:14
  you know, they've kind of adapted the recipes to
• 10:19
  to our palates. Um, and, and it's, it's pretty cool.
• 10:23
  There's a Jell-O recipe in the show, isn't there?
• 10:26
  Like their Jell-O cake in the show. I can't remember if there's like a
• 10:30
  Jell-O in the show. I mean, I know there's like all sorts of like— I'm
• 10:34
  thinking of like Blamco mac and cheese, and there's,
• 10:37
  you know, um, Fancy Lady snack cakes,
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  and I can't, I can't remember anything about Jell-O.
• 10:45
  There might be something that they did in— probably, I think
• 10:49
  you're right. I think it's something they did in the vault, which in the games
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  you don't really spend a whole lot of time in the vault. So I think
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  that might be why it's not like in the games as much. But I
• 11:00
  mean, there's all kinds of— I think one of my favorite cookbooks, if you have
• 11:04
  not checked it out, is the Mythical Kitchen Cookbook.
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  And so there's a YouTube channel called Good Mythical Morning,
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  and they've been running for, you know, I mean, on YouTube
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  for at this point over a decade,
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  and they do a lot of food-related tasting and odd
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  and unusual things. Like they'll do like an alternate universe.
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  Instead of, you know, Hot Cheetos, they do Cold Cheetos and make Cheetos
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  mint-flavored instead of spicy and like, you know, do kind of
• 11:33
  like crazy things like that. And they came out with a cookbook where
• 11:38
  they've taken some of the recipes that they've made in the show
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  that are, you know, out there and unusual, and they've
• 11:45
  given you the recipes so you can do that. It's a really cool
• 11:50
  cookbook. It's got a recipe for Oreos
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  biscuits and gravy. It's not really biscuit,
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  it's not really gravy, but it's like a white chocolate Oreo
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  sauce and the biscuits are made out of the cookie,
• 12:06
  crushed up cookie, and it's like biscuits
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  and gravy type thing. I haven't made it,
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  but boy, does it look like something I'd want to.
• 12:17
  Sounds like a good dessert. Absolutely. Yeah,
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  I know, I know throughout this we've said the name over and over and over
• 12:24
  again, Otis, Otis Lowry, but we didn't even cover who
• 12:28
  he, who he is. Oh yeah, and why did that name— and,
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  and so, so I looked up like how this all
• 12:36
  got started. I did a little research and like, um, how the Otis Lowry
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  Center got started, and it was actually started, uh, because a
• 12:43
  former first lady envisioned this as like a project
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  to help like curbside, you know,
• 12:52
  childhood obesity and, you know,
• 12:55
  giving people that opportunity to be educated
• 12:59
  about nutrition. And so that's how it
• 13:03
  got started. And when they did that, they were looking
• 13:06
  for, you know, obviously some sort of name. And it
• 13:11
  was decided to be Otis Lowry. He actually
• 13:15
  was a chef in the Governor's Mansion for 3
• 13:23
  And so that's kind of the connection there. Former First Lady wanted to do
• 13:27
  this. Otis Lowry, Governor's Mansion. And so
• 13:31
  that's kind of how he got involved. And there's a really,
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  really good article that came out
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  right when all this was coming out that I read that I thought was just
• 13:43
  fascinating. The title grabbed me. Me instantly.
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  It's called From Forbidden to Forever,
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  and it talks about how when
• 13:55
  Otis Lowry was, was young, his 5th grade
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  class wasn't allowed to visit the library because
• 14:03
  of the color of their skin. And now he
• 14:07
  has a place in the library that
• 14:12
  has his name on it. So he went from forbidden to
• 14:16
  forever as part of the library's legacy. And that
• 14:20
  in itself is just a powerful thing. To even go—
• 14:25
  now when I go to the Otis Lowry Center, I'm going to think of it
• 14:29
  as a completely different— it is
• 14:33
  about nutrition, but it's also almost like a monument
• 14:38
  to how far we have come in the world. Is different
• 14:42
  today than it once was. So yeah, for sure. But yeah, I mean, I,
• 14:46
  I hadn't thought about that until I saw that article and I'm like, wow,
• 14:49
  that's, that's pretty powerful. So it's a
• 14:53
  pretty cool, it's pretty cool thing that we've, that we've partnered with
• 14:58
  and figured out to make happen. Yeah, and the cookbook collection back
• 15:01
  there is really cool too. There's a lot of different,
• 15:06
  there's a lot of different cuisines and stuff represented back there and I
• 15:10
  say back there because I'm usually staffing the reference desk and
• 15:13
  it's always behind me because it's behind the reference desk.
• 15:17
  But, but yeah, there's— the cookbooks are really, really cool. That's just
• 15:21
  stuff that you don't see in our normal cookbook collections, I think so.
• 15:25
  And they're like, like I was saying, like the food photography, they're like really
• 15:29
  pretty cookbooks. Yeah. So they're just fun to look at. It's my
• 15:33
  favorite area of the library, like the windows and the seating.
• 15:36
  What a legacy for him, like, yeah, especially his talents as a,
• 15:40
  as a chef and everything he's done. Um,
• 15:44
  what an honor for us to be able to name something in the library after
• 15:48
  him. Like, that's really cool. Yeah. And it's like, I had no idea until I,
• 15:51
  until I, uh, you know, saw this, saw this article
• 15:55
  and I was like, wow. We tried to get him on the
• 15:59
  podcast, um, but we weren't able to make connections.
• 16:02
  Uh, but that's okay. Maybe someday you
• 16:06
  want to come and talk about on the podcast. We are still open to having
• 16:09
  him, uh, even if it's not— we can make it work.
• 16:12
  We can change the theme. We can just, you know,
• 16:16
  we can make it work. But we still wanted to do an episode
• 16:20
  on nutrition and talking about what the Otis
• 16:24
  Lowry Center is and what it provides to our
• 16:27
  community, as well as some of the programming we do that
• 16:32
  highlights nutrition and things that
• 16:36
  have been done because of this center. So,
• 16:42
  we were also going to talk about, because the idea of that the
• 16:46
  holiday season is coming up, but what can
• 16:50
  you do to add a little bit of nutrition to your holiday season?
• 16:54
  Heart.org has this list, and I'm not going to
• 16:58
  go over all of it, but if you do want to look at it,
• 17:03
  It's from the American Heart Association,
• 17:06
  and there was a couple different tips that I saw that I think were
• 17:12
  things that I didn't necessarily think about.
• 17:16
  But there's also some that are more obvious.
• 17:21
  It's all about balance. Balance is key. I'm a
• 17:25
  big vegetable side person on Thanksgiving. I love the broccoli, the green beans.
• 17:29
  Give me all the sides. Yeah, think about your, your vegan and
• 17:32
  vegetarian friends. That's true.
• 17:36
  But see, the one on here that gave me the most— like,
• 17:40
  I just didn't think about this as a holiday nutrition tip. If you need some
• 17:44
  downtime to recharge for the next party, the next event, take a break.
• 17:48
  Do something that relaxes you, like yoga, meditation, reading, a warm
• 17:52
  bath, or spending time in nature. And it's like, I would never think
• 17:56
  about that as a nutrition tip, but Now that I see that,
• 17:59
  I'm like, well, that makes a lot of sense. Like, the holiday season
• 18:03
  is a very stressful time for a lot of people. Just give
• 18:07
  yourself the gift of peace. Take some time for yourself. But I
• 18:11
  just never would have tied that to a nutrition tip. I think they needed that.
• 18:14
  They needed that advice in Planes, Trains and Automobiles.
• 18:18
  Oh my gosh. You know who needs that advice?
• 18:23
  There was another cookbook I was thinking of. The Goldbergs,
• 18:27
  the TV show that came out about the family from '80s,
• 18:31
  and they, and they grow— and like, it was a comedy. The mom
• 18:35
  on The Goldbergs, she— they came out with a cookbook
• 18:38
  for this TV show, and she made some of the most— like, that was kind
• 18:42
  of her character, where she was just making all these extravagant things. And,
• 18:45
  uh, you know, I think she needed that advice a little bit. She needed to,
• 18:49
  you know, give some time for herself. And it
• 18:54
  also says get, get your sleep. Like,
• 18:58
  if you, if you don't get sleep during the season, you know,
• 19:01
  that can, that can affect how you,
• 19:05
  you know, make decisions and how you choose to interact with
• 19:10
  all the options that you might have. Another good tip for any
• 19:13
  time of the year, but not one that if you're saying nutrition
• 19:18
  tips, it's not one that I'm, I'm thinking of. Like,
• 19:21
  I feel like there's always someone asleep. At least for part of
• 19:24
  my family gathering. Just take a little nap
• 19:28
  on the couch or something. You know, if it's, if it's
• 19:32
  definitely, uh, the turkey served— they say it's that, uh, tryptophan in,
• 19:37
  in the turkey that kind of causes that one. So,
• 19:42
  you know, maybe it could be, could be some of that. And, uh,
• 19:46
  this last one is one that I just thought Wow,
• 19:52
  it says focus on being present instead of buying presents.
• 19:56
  That's deep. That is very deep. Um,
• 20:00
  you know, and like, wow, okay,
• 20:04
  as a nutrition tip to focus on being present, uh, in the
• 20:08
  season and not focus on all the other things that
• 20:12
  are involved with it. My favorite part of Kung Fu Panda is when
• 20:16
  he says, now is a gift, that's why it's called the present.
• 20:21
  It's like, oh my gosh, I didn't know Kung Fu Panda was going
• 20:25
  to take me to this place.
• 20:29
  You know, when it's good advice, it's good advice. Doesn't matter
• 20:33
  where it comes from. Yeah, it's good advice.
• 20:39
  So that is, uh, some nutritional tips.
• 20:43
  Indeed, and I'll also throw in here just for community resources
• 20:47
  since we're talking about healthy eating and things like that,
• 20:51
  the National Alliance for Eating Disorders does have
• 20:55
  a helpline if anyone needs that. It is— the phone number listed on
• 20:58
  their website is 1-866-662-1235.
• 21:05
  They do have a helpline if you're struggling with an eating disorder
• 21:09
  during this time of year. Yeah, absolutely.
• 21:12
  And I mean, you know, and that's, that's good information
• 21:15
  to have always. Well, I think
• 21:19
  that wraps up our nutrition special
• 21:23
  episode. But before we, before we get out of here, Amanda,
• 21:27
  why don't you tell us about other programs that are going on, you know,
• 21:31
  in the next little bit? Yeah, so we're kind of busy.
• 21:36
  With virtual programs right now over
• 21:39
  on Beanstack, which is where we host our reading challenges.
• 21:43
  And during the month of November, we have a November
• 21:47
  writing marathon and you can choose different
• 21:52
  pathways to win your marathon.
• 21:56
  There's, you can either write 5,000 words.
• 21:59
  So your 5K, 10K,
• 22:01
  25,000 words is 25K, or you can run
• 22:05
  the full 50K, which is 50,000 words, which is supposed to
• 22:09
  be an entire novel, or at least good solid first draft of a novel.
• 22:12
  And then we also have what we call fun run goals. So like
• 22:16
  if you're working on a graphic novel or some poetry— graphic novel is
• 22:20
  actually one of the new badges I added this year that you can complete to
• 22:23
  earn badges towards your, your marathon goal. If you
• 22:28
  complete 5 badges then you get a prize. I have some glass
• 22:32
  KCPL mugs that will be here at the main library that people
• 22:36
  can pick up. Either a mug or a tote bag are your options if
• 22:40
  you complete 5 badges for the Fun Run. And also our America 250 Challenge
• 22:45
  reading challenge is still going on through December.
• 22:49
  November's theme is Native American Heritage Month.
• 22:53
  You can read a book written by a Native American author or about an important
• 22:57
  moment or figure in Native American history during the month of November.
• 23:00
  To earn that badge over on the America 250 Challenge.
• 23:05
  I think that's it for November. And then December, since we're talking
• 23:08
  about the holidays, in December we're going to be having our winter
• 23:13
  open houses throughout our entire library system.
• 23:16
  You can check our calendar. I'm sure those are going to be popping up on
• 23:19
  our calendars very soon, probably within the next month we'll be getting those on
• 23:23
  our calendars, and we'll have winter open houses throughout our
• 23:27
  entire system. So just check the calendars to get those official dates
• 23:30
  for your favorite branch library. And this might be a good time to visit a
• 23:34
  branch library that you've never been to before, because all of our branch libraries
• 23:38
  are just wonderful and cute in their own ways, and they're
• 23:42
  always doing something fun for their winter open houses. And I'm like, I wish I'd
• 23:45
  thought of that for Maine. I've seen some great decorations
• 23:50
  and things and pictures, and they usually have activities and stuff
• 23:53
  going on at the same time. Yeah, here at the main library,
• 23:57
  ours is going to be December
• 24:01
  11th. It's a Friday, and we're going to
• 24:05
  do it after hours from 6 to 8 PM, so it'll be a little special,
• 24:08
  which also works out really well for people coming to downtown
• 24:12
  Charleston during that time of year. We'll have Brawley Walkway downtown
• 24:16
  that's lit up with Christmas trees, and then Light the Night is also happening
• 24:20
  during that time of year. So December 11th from 6 to 8, there will be
• 24:23
  a lot coming on downtown. If you were here last year for our winter open
• 24:27
  house, you'll remember I did little book
• 24:31
  ornaments, and there's just a bunch of little miniature books that
• 24:36
  you can put in ornaments. So I'm— so I'll have those again. Those are really
• 24:39
  popular last year. So, and I have some more comic book
• 24:43
  options I've added this year as miniature books. Yay, that's exciting!
• 24:47
  Is there Spider-Man? Yes, I have some Spider-Man.
• 24:51
  I did include a couple Spider-Man, I think. Oh, and obviously
• 24:54
  I added the entire Dungeon Crawler Carl series and,
• 24:59
  and the new, I think I printed off more Hunger
• 25:03
  Games, ACOTAR, and Fourth
• 25:06
  Wing. Wicked. Oh, nice. No,
• 25:09
  Wicked. Oh, I, it's not too late. I can make Wicked.
• 25:12
  I'm just saying. It is still October.
• 25:15
  I'm not a super fan or anything. Yeah.
• 25:19
  I've never even seen them. I need to get on
• 25:24
  board with Wicked. You do. You— yes,
• 25:28
  yes. Now the books are very different
• 25:31
  than the movie and the play. Yeah,
• 25:35
  it's a whole different ballgame, right?
• 25:39
  Because I loved Wizard of Oz as a kid. My sister and I actually
• 25:42
  would go to our library and check out the DVD. We would
• 25:47
  check out Wizard of Oz and Willy Wonka and the Chocolate Factory. And we would
• 25:50
  just watch those on repeat. I don't know how many times we checked those movies
• 25:54
  out from our library. Great music in both
• 25:58
  of those movies, right? Yes, I can't recommend Wicked enough.
• 26:01
  I, I just absolutely cannot. Um,
• 26:06
  so I rewatch the Defying Gravity scene all the time.
• 26:10
  Such a good song, such a good scene. Yeah. Yes, it is.
• 26:14
  I have a playlist. I mean,
• 26:17
  I have playlists. I listen to it all the time. Like, um, I'm I'm a
• 26:22
  super fan. So, all right, well, one more
• 26:26
  thing. Oh yes, one more. I thought about this, um, with the holiday open
• 26:30
  house and things going on. After 5 PM, people can park in
• 26:34
  the Summer Street garage for free, right? Yes. Yep. Okay.
• 26:38
  And on weekends you can park for free. So,
• 26:42
  um, so yeah, the, the parking, um, the only reason it would change is
• 26:46
  if it is city parking. So if there's a city, um,
• 26:49
  like special event going on, they might charge for parking.
• 26:52
  But otherwise, yes, it's free after 5 and on weekends,
• 26:56
  which can help if you don't care about parking. So yeah, that definitely
• 27:01
  can help. That was all. Okay. All right. Well,
• 27:04
  uh, that has been our special episode,
• 27:08
  uh, for the month of November on the Otis Lowry Center
• 27:12
  and nutrition and, uh, you know, a little bit of pre-holiday
• 27:17
  fun. And next month's December's episode,
• 27:22
  we're going to do— it's going to be holiday themes
• 27:26
  as well. Not necessarily the nutrition side of things,
• 27:29
  but it will be holiday themes and it'll definitely be
• 27:33
  bookish with some ideas I have that I'm thinking about. So stay
• 27:38
  tuned. This is On the Same Page, a KCPL podcast.
• 27:41
  I'm Evan. And I'm Tanya, and we'll see you in the next chapter.
• 27:49
  Boom! Yay! All right.