Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming, and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

This episode is brought to you by wise tail. Ever wonder how winning brands like Shake Shack chopped and Portuguese tacos scale their business and train employees all while delivering an exceptional customer experience. They do it with whitetail learn more@whitetail.com.

Welcome to Jupiter's almanac. I'm Matthew Rayford, the great great great grandson of Jupiter Gill yard, a former slave who bought the land I now farm in Georgia nearly 150 years ago. Through the years my ancestors have passed on some essential and hard earned wisdom about growing and producing the food we eat. It's my great honor to share that inheritance and to invite other farmers from Georgia and around the country to share their tips with you.

It's an opportunity for us to slow down and to connect and to plug in. And the farm does that in a way that lets you connect and appreciate the life that exists and nurture and cultivate that. And then extend that to the relationships to the people who are in that house with you and your community.

So if you are just starting out, reconnecting with the land or a seasoned farmer, join the conversation. And to be honest with you, it was like, would Warren come out and say, hey, I want to be a farmer? Probably not. I consider myself a city kid. You know, when we initially got a horse, you know, I have that New York City, mindset a horse I'm thinking thoroughbred horse, Aqueduct Racetrack, Belmont racetrack those types of things, you know, and on slowly, but surely, I'm starting to understand a lot more.

I do remember early on, like, you know, the first month or two of dating how we would daydream about starting a farm together. And it's kind of like, hold on, let's like pump the brakes and get to know each other first. And then talk about that, you know?

So what got me into chickens? I always joke and say that a chicken saved my life. And it very much so did.

I'm interested in black liberation that's ecological. And that's not contingent upon. The system's giving us anything. There's also something that's beyond this that I want and that I seek for our for our people, and that's intimacy with the land and that's reliability.

And so for us, it's also this idea of connecting people back to the land and connecting our folks back to their ancestry. So what does it mean to organically sustainably farm in our current economy and time

please subscribe to Jupiter's almanac wherever you get your podcasts

This is to Emerald, your host for cooking. It's just coming to you live from the Lower East Side of Manhattan on heritage radio network had gotten to start to get a hammer Lopes in Stamford, Connecticut on the sound. We have Matt in his Rhode Island, Booth EMIC booth. And of course we are John Lewis today, because he's in Maine taking his vacation right to us.

Only one of us who I think has he talked to you. He's already abiding by vacation rules.

He's abiding by vacation rules, which I you know, I appreciate like, it's like, listen, like, Would you prefer, like, here's the thing, right? Like, I remember when we this is going to bite us again. I know it. Remember when I was like, I'm only I'm only gone. Two weeks in the last three years. I'm gonna leave. Remember, this was serious. I was coming out. I was like, I haven't taken a vacation in three years. I'm going to be gone for like two weeks tops. Yeah. And in the middle of it. Our former business partner starts lobbying like literally, I only had cell service. I was on the Pacific coast and Pacific Northwest, I only had cell service for like a 50 mile stretch of the highway I was on. And he starts lobbing bombs at me. And I was like, what? Remember that?

Yep. Yes, I was with him. Yeah, yeah.

Well, what is what is lobbing bombs mean, in this context?

There was a problem with the product like that, like, here's the other issue is like, you're like you try to schedule your vacations when you're working on a business for things that aren't going to impact your business. But you never know. You never know. So you have to just make plans, right? sighs

Yeah, I don't think I've ever had a silent vacation. Ever with us.

No, you just You're supposed to say and you have said. It's like I'm dead. And it's like, you

know, but it's never.

I don't call you on vacation. Yes, you have no I don't I send you. I'll send you friend stuff because we are friends. But I don't send you business stuff.

Before we had John. It was like, I don't see the questions for the radio show. Like shit, like, sorry, stuff like that.

That's classic friend stuff. I send that kind of thing to my friends all the time.

Well, the thing is, like, even when you're on vacation, you have to send me the questions because I had no way to get them. Like literally, I have literally no way to get them. Like you can log into my email. I can't log into your email. You've never given me the password. Like I literally, like even if I hired someone, I would have to hire like the NSA to get it because I don't have it. What

my only point was to say that I haven't had a silent vacation.

Well, I tend to not bother you. I tend to not call you even when we're working. But

your calls today. What do you say? I don't know why I didn't get your calls today. Just do it normal don't do audio anymore. Like I can get normal calls. While you're on Verizon now. No, but I am on Wi Fi calling.

Let's not forget Miss Das. His father works for a TNT and has for how long?

A million years. And yet,

you cannot get any decent service from these people.

No. I feel a little bad switching to I think that that's the mental block. I'm like, Oh man,

you're shafting your dad. Yeah, that's like my, Jen's family is Scott Scott tissues and Kimberly Clark, that kind of stuff. Because her grandpa was there was the head of their fixing their, like HVAC stuff for decades. And so for years, they'd like wipe their butts with substandard toilet paper just to stay true to bring years after he was dead. Yeah, like you know, the Hillman. You know, if you want to wipe your butt with something else, wipe your butt with something else.

Loyalty,

loyalty. Let me tell you something. You know, like, stars. I'm cheap, right?

Yeah, you're real cheap.

Yeah, you're also cheap.

I'm cheap for myself, but I'm generous with others.

So am I what do you mean what am I what am I cheap on for other people? I mean, like, I'm willing to get into it, but whatever. I mean, you should see what I spend on, you know, freaking sushi for my kids. But the point is, is that I think that certain things you should spend the money on like decent mattress. I think decent toilet paper is worth the money. Not crazy. You know what I mean? But like decent toilet paper. What do you think?

I never spend money on toilet paper because I go through so much of it. It's not about the money. It's about I don't want to go back to the store constantly.

So do you buy that? Like, I buy birthday?

Yeah, I buy super thin, super. But

I look, I get where you're coming from. And this is all the this is the kind of math that all of us have to do every day, right? I don't want to go to the store. But the thing is, don't you feel you have to use so much more of the thin stuff?

Yeah, but I still think because even when you squeeze the good stuff, they could put more of the good stuff on there. If they they rolled it tighter, you know, and I would pay for that if it was rolled tighter. Like a Scott was like tight but soft, tight but soft, but they do it loose so that you go through it faster. And I did the going to the stores.

And also like a little bit of TMI here but like I'm a I'm a hard vigorous wiper. I like I feel that I feel that a lower quality toilet paper would be bad.

That's great. Thank you for that.

Little little bit of the TMI action. Little there. I'm

just I'm imagining you going at that activity with the same vigor that you used to have when you would walk into the studio. Just like at 110% Yeah,

well listen, if you're gonna do something, yeah, do it. You know? Like, no one. No one goes into the bathroom. And he's like, I'm gonna do a metal metal wipe job. Right.

That hurts you for the rest of the day.

The metal metal wiped up, yo, yeah, especially Yeah, I'm not gonna I'm not gonna get into any more. But yeah, I mean, whatever. Yeah, we were done talking about this.

We're so off the rails. All right. Any questions?

Well, I'll say so. I got some follow ups. So someone asked I forget who it was a listener asked a while ago, a couple weeks ago about a recipe from my favorite pie book pie marches on by the way, stars do you like PDS? Pies? Are you familiar with PDS pies? No, I don't know what they are. Oh, a lot of people it's like, it's like a very popular pie Corporation right now here. They're coming out with a cookbook. So I have to now get it and read it. And then like, look at the new PDS pies pie book versus Of course, my gold standard for pie books pie bunches on so Monroe Boston Strauss by the way. I'll go through this first, Monroe, Monroe Boston Strauss invented this aside from chiffon pies invented this thing called the Black Bottom pie. And one of the has a very small amount of chocolate in it. And I did what I almost never do ever, which is extremely carefully followed a recipe instead of like making my own corrections as I go, because I did read his recipe for it. And it was preposterously low and chocolate, you can find this on the internet, by the way. So I made this Blackbaud bottom pie and I will say this, that pie, you should not make that pie as a single pie. It's just the quantities are too small, you're going to have to change the way it's constructed. Because making the filling with such a small amount is very difficult. That's one, two when I ate it, so the idea is it's like it's like a a chocolate let it's like a graham cracker crust, his style graham cracker crust, a chocolate kind of putting layer, an eggnog layer and then whipped cream on top. Alright, so you got it like the three layers you with me so far? So. So I made it went through all the Mishi Gosh, all the stuff made all the things blah, blah, blah, cooked it. sliced it. I was like, Oh, the black bottom pie the world's greatest pie. And I was like, It's tastes like putting from a box. I was like I was like, this is putting from a box. But I'm not a pudding pie kind of guy. So then two other people Miley Carpenter, my sister in law, who is also the editor in chief of the Food Network magazine, and my wife were like, No, this is really good. I would eat this again. This is delicious. So it might be just that I'm not a big pudding Pie Guy. I don't know. Where are you guys? I'm putting pies like Boston Cream whatnot.

Didn't know that was a thing. Oh, Boston cream. Oh,

I mean, pies pies where the feeling is basically putting. That's not my thing.

I don't like it.

No, no, no, but you're not a pie person in general. Right.

Right. You're talking to to non pie people.

What the hell How do I have to non pie people like

then you'd have to pie people want to know

what did you say

vegan? No, no, no one said vegan

even even even even like you try Have you tried to talk me?

Through I only like vegan pies

in line? What do you say? Are you in line? No,

no Richfield but the was I forget Anastasia. Was there any kind of pie that you enjoy?

No. is Jean

Luc? I'll tell you what it may not be some you know what somebody is going to get on here and say that it is a party. Someone is going to say because it's got a crust. Someone's going to say that if pumpkin pie is a pie cheesecake is by although I will say this. Do you enjoy pumpkin cheesecake, which is like a direct split between a pumpkin pie and cheesecake. I'll eat it. But you wouldn't you would rather have regular flavor cheesecake. Yeah. I've told you the story a million times how I used to hate cheesecake, right? No. So when I was a kid, there were two things I didn't like on Earth. melons, foodstuffs, plenty things. I don't like foodstuffs, melons. And except for watermelon, and cheesecake. And my thing I always say was, I love cheese. I love cake. But I hate cheesecake. Right? I don't know why I love it now. But like this is what I try to tell my kids like when I started I'm sure you're the same way. You know Matt you chime in like when you went to somebody's house and they served you something you weren't like Anna like that.

You ate net? I'm trying to find out you're actually do like something you've been an idiot. Yeah.

Right. Yeah. For me like it wasn't that I knew I was gonna hate it but you still you power through it. Right? So like, like kind of this moment of my my life like the hardest eating thing I ever had to go through because no one puts like eight piles of melon on your plate. It's like melon was always something it's sitting in a dish and you could take just one piece and then kind of jam it in your throat and deal with it right? No one's piling melon on your plate. So my my stepfather stepmother Didi was famous for her cheesecake and bosses as part of the Boston Italian side right so She's famous for her cheesecake American style cheesecake. She also made you know pizza dough adultery like a record to style cheesecake but well known for her cheesecake. So at dessert, I'd already plowed through this giant dinner and dessert she hands me this giant piece of cheesecake and and of course I dutifully eat the whole thing. She sees it I've eaten the whole thing is like he likes the cheesecake. Did you like the cheesecake? I'm like, yeah, the cheesecake was good. Gives me a whole nother freakin slice. And I had to eat the whole thing. And I realize my kids would never, ever just plow through something because it was the right thing to do. I'm not sitting at your parents house, right? Where you have some sort of say I'm saying when you go to somebody else's house, you know what I mean?

Yeah, totally. You know, I mean, even when I was you know, vegan, and whatever, if somebody it's a whole different ballgame. If somebody is serving me food at their house, I am eating the food. I don't care what it

is. Right? Me Like if you give them some heads up? I mean, yes, yeah.

If it's a situation sure if it's friends, you let them know. But like if it's somebody's family or something Cruickshank does in the chat wants to know two things. Indiana sugar pie, you have thoughts and also he wants to, he wants an update on how Booker's baking is going.

Booker wants to start a baking business where he bakes cakes for local people. But Booker is a strange combination of hating his parents authority, but like somehow bending to outside authority. So he's like, I want to ask that. I want to ask the Co Op, which is, you know, the apartment buildings where we live, like, I want to ask the co op for permission. We're like, they can't grant you permission. Don't ask permission. If you're going to do it. It's got to be illegal. You don't have the ability to do this legally. He's like, No, well, I'm I didn't say don't do it. I said you can't do it legally. Anyway, he doesn't seem to get you know what I'm saying. So as you know, um, you know what I mean?

Yeah. Yeah. Can't thereby never bake me my German chocolate cake.

He did bake you that other cake to me to get on his case. Again.

He doesn't have time.

doesn't have time.

I mean, I leave next weekend. So

but you're actually going to be away for a long time. So this is a place where I am allowed to call you work related things?

Yeah. Yes. And I took was Ohio for the two days.

So the Stasi and I, by the way, got to hang out with John and Jack and the boondoggle there because it was it last week was our was our wild air pop up. Do we talk about it last week? I don't

you you didn't really talk about it, actually.

Well, it was it wasn't a PTSD thing. I mean, it was fun. I thought it was fun. I thought people enjoyed it. We made some good cocktails. I thought people enjoyed it. It was good to see, you know, Fabian and Jeremiah. from Contra Wilder, Fabian icon fabulous I'm gonna continue to do so gave me a giant side of bacon on a whim which is now in my fridge. And I still haven't had the time. Do you take the skin off of bacon stuff? I know you don't need it right now but do you like skin on bacon or skin off?

Off? I don't even

think I think most people like it off. If you've ever had bacon with where the fat side had that kind of real chewy section to it. That skin on bacon, but I think 99% of people prefer with the skin off, I would say anyway, so I got a skin it par freeze. If so my crappy slicer can slice it and slice it down. So I haven't used it but I did yesterday. With not his bake. I use the last of my baking that I had make the last of the season BLTs I put that up on the Instagram if you're if you're curious about how I think a BLT sandwich should be made. And the answer is toast bread on one side only because I hate it when a sandwich scrapes the hell out of the top of my mouth. Does that bother you guys?

I for that?

Would you say says

usually protect for that. What do you mean? Like gently put in the right amount so it doesn't scratch it? No,

I meant like the toast. Yeah, I

know what you're talking about.

Oh, we need toasted to read them out. No, like Oh, put

a piece in my mouth that is small enough to not scratch the entire roof of my mouth.

Oh yeah. I don't even understand how you would go about doing that. Oh, by the way, speaking of that, I've been eating everything on one side of my face because on Friday I had a wisdom tooth taken out. I'm like the only 49 year old guy like anywhere that gets a wisdom tooth taken up get this stuff you're gonna love this. So one of the things that's ornery in me other than me are my teeth. Right? So my teeth are well known for having long curly roots right? And like I'm not joking like corkscrew like they turn the teeth want to stay in my head. Right? So I got this wisdom teeth tooth that was partially erupted after all this time. Who knows why I have one that's still way up in my face. And I had a nightmare experience when I was a kid getting a word when I got my braces they pulled out for normal teeth and I can still feel the guy yanking it my jaw feeling my whole job and him telling me to stop fighting him while he's ripping my teeth out of my head like I can hold them in my face to jerk the butthead sadistic weasel. He ripped for my healthy teeth out nightmare. And then I went to the and I've told this before on the air I went to the NYU like super cuts of dental schools for them to remove my wisdom tooth and these two student dentists couldn't oral surgeons couldn't get the freakin tooth out of my head. And so like I had to watch and of course, no one gives me real anesthetic. They give me the local because the like it's just a toothless fraction. It'll take like, you know, 20 minutes. And then like, an hour and a half later, I'm there like, you know, like blood all over. They're all over made blood and teeth fragments all over their face masks like freaking like that smell of burning bone, like cracking noises like all this stuff. Is there mangling my eyes like, forget it. And that's one of the reasons my mother wasn't to this date and for another 20 years. So like 1520 years. So I go and she's a very good oral surgeon. She's also a doctor, she'd been doing it a long time. So she was able to successfully rip my tooth out. But in one piece, so she didn't have to hack it or put you know, they tell you this, when they bone graft you, like if your two shatters and they're gonna put a cap over it so that your gums can grow back over the fragments of the tooth. Like, they use cadaver bone. Did you know that? And that's what I said. I was like Antoni prion problems. She was like, No, I was like, okay, geez. So anyway, but she was worried she didn't want to go in there. Because Because my route is so big, long and curly. Like, it was right next to the nerve. So she's like, if I dig in there like I would with someone with smaller roots, I could jam your nerve and your whole jaw and like your tongue and stuff would go numb for who knows how long? I'm like, no, no, thanks. No, thanks. So anyway, she finally rips things out. But I'm so terrified of this procedure. And by the way, in order to get full anesthesia, she said that it would be an extra $1,000 or $1,100. And insurance wouldn't cover the general anesthesia. So I'm like, I could buy a lot with you know, $1,000 You know what I mean? So for instance, the X ray that she took the week before and didn't tell me it was going to cost $1,000 Because insurance didn't cover that. I could have I could have bought that anyway, so I did it under local and she halfway during the procedure. She's like, your eyes are freaking me out. Because like apparently she's like your eyes look like from Gremlins the movie like because they were like open so wide and I was like staring straight at her as she was ripping the tooth out. Have you do the same thing starts right?

I asked for extra Novocaine even when they ask if I if I can feel don't feel shifts?

Yeah, well, they should do same thing to me. So she gives me all the Novocaine they put in a couple of extra what they call blocks. And then like as she's like got her whole body in there she like drilled a thing into it and then like looped something in was twisting out. I was like, Yo, this hurts like what it sounded more like goes. You know what I mean? And so she stops and she's like, that's just pressure. I'm like, That's not pressure. And she's like, listless. She's like when the pressure gets to be as intense as what I'm doing to you. Your body can't distinguish between pressure and pain and they're like, what's the point?

What's the point on the anesthetic? If my body can't distinguish between the two?

I didn't do out. What Why didn't they knock you out completely?

1000 extra dollars 1000 extra dollars

should have been like a byo A.

I know. There's some places that let you bring your own anesthesiologist. I mean, I will always do that, right? No,

it wasn't she wasn't qualified. But then you still have to pay the anesthesiologist she was saved for a dental procedure pain, I

would pay the $1,000.

Well, that's the thing. I should have paid the $1,000.

I mean, now he knows he wanted to pay the $1,000. Well, you know what, I'm

glad I have the 1000 I need the money. Frankly, Anastasia and I are about to go out of business because Amazon will pay us. Frankly, I need the money. You know what I mean? It's like, like, how much do they owe us now says?

I mean, have you realize it?

I mean, bear in mind, people that the only reason the Stasi and I haven't invested our last two books in squeegees and gone out on the highway is because of this loan that the government gave us, like, that we've blown through because Amazon owes us about a third of a year of money. Yeah. Okay. So like a third of the year.

Right. That's That's it from them this morning. And they said, you know, we're still working on this. I hope that you'll release your next POS to us and do business as usual.

You know what? I feel, you know, I feel for Bezos because I know he's hurtin you know,

he's like, hard.

It must be It must be hard. You know, I feel bad. I feel a few a few real bad for him. His you know, private flight attendants probably have to wear masks now. And that's just a lot. That's just a lot for him to have to deal with. Right?

Yeah. Oh my god. Today on the news. Holy crap. What happened? What Trump did?

Oh, we're taking the mask off and saying I'm Superman. Now. It's not so bad. We should all get that. That thing? Yes. Please. Please, please. Okay, so back to the I didn't finish my BLT Hello, myself BLT. Alright, so I toast one side only because I don't like when my mouth gets ripped off and I don't have the self control Anastasia has so I'm going to shove a giant piece of sandwich in my mouth. And that much toast against the roof of your mouth is like sandpaper so I toast one side only. And I put the toast inside to act as the moisture barrier. Now some people don't like moist tomatoes in their in their BLTs then Why eat a BLT then just eat bacon and lettuce like it'll get a good tomato. And so my favorite I've said it before I said it again. Stokes farms in Old Japan New Jersey. Farmer Rhonda Nagi. There he started processing anyway, he is called farmer Ron I've never said his last name to him. So his aunt Ruby their aunt Ruby's German Green, which is like grown there. It's a I'm not vouching for this variety grown by anybody else but their version of them are fantastic and they're German stripe is my second favorite tomato. Some people actually prefer the German stripe although I'm an ant Ruby man. So I got this season they've had a terrible time because that storm knocked down all of their tomatoes they lost a lot of them and they had a relatively small harvest here this year. But even though it's small, it was delicious and I just picked up but I think of the last ones and yesterday I made the BLT so get a nice juicy the best tomato you can get one that tastes like a tomato right and then okay, so you have your bread toasted side is going to be on the inside mayonnaise on both sides. The grease actually prevents the tough stuff from slogging out right so it actually helps there plus it adds flavor and a little bit of lubricity against the of non moist non wet non water based lubricity against the toe surface. Salt, pepper, the mayonnaise Now, let us add lettuce. These are two nonpermeable things that provide crunch and prevent soggy from the incredibly juicy tomatoes. So let us on both pieces of bread than the big juicy delicious tomatoes more salt and pepper, bacon. Sandwich it eat it that's the way to do the BLT by the way I know that you have no opinion on this Matt but stas bacon on a BLT crispy or not crispy. Do you like a softer or harder bacon?

Just right. This beer

Yeah, but no, it's like it's different for different people you prefer crispier Yeah.

Independent it's crispy man. Crispy sandwich that was definitely crispy.

All right, well, there's a point where I think some people in their in their zest for crispness, take it to the point where it has no moisture in the bacon at all. And then it just tastes like carbonized pork. That I think is a mistake. I think the Stasi got it right when she said just right. You know what I mean? Yeah,

that's right. is cheating.

Know what I mean? Like, you know what I mean?

What you mean is you want some crisp you don't want you don't want to, although I have to say I do enjoy eating flask bacon. I do because the flavor of the bacon is the best when it hasn't been desiccated. But the texture, flavor combination of bacon, I think in a sandwich is best when it's got a little bit of shatter on the outside. So I think depending on what the bacon is for, you know, you can do it. You could do it different ways. And I'm not going to get in because I don't have time into different ways of cooking bacon. I also went apple picking this weekend, Anastasia. So nice. I went two and a half hours to Sam Muscat orchards. Up in Kinderhook, New York, not overrun. It was almost empty. And they had a pick your own attributes kernels is the only place I've ever seen pick your own attributes kernels, although someone tells me there's others. They also had northern spies, and Nastasia almost say Yeah, that. Yeah, hold on a second. Yeah, I got it. I'm back. I had to stop some noise generation in the background. But everyone, obviously we're all together in the same house. Because that's the way it works anyway, and schools back in. So they also had pick your own pumpkins, but how do you pick your own cauliflower? Who needs to pick their own cauliflower? Who needs to pick their own kale? I mean, I don't really understand what I mean. Like picking your own apples makes sense to me picking your own cherries, like like even picking your own pumpkin. If you're a kid getting to pick your pumpkin and cut it like that's cool. Pick your own cauliflower who needs this anyway, their prices first of all the people were very nice. It wasn't crowded. So it felt good for social distancing. And ash meats kernels, pick your own $1 A pound Anastasia $1 a pound. Such a good deal and no line to get in. They also had pick your own chestnuts which is a little bit of a it was a little bit of a pain in the butt searching for chestnuts but anyway we pick some pick your own chestnuts too. So I recommend Santa Scots orchards a whole heartedly, they've got the good apple varieties, their map is bad. So you have to go look for them but the apples themselves delicious. So I'm going to make a pie maybe with either spies or actually it's kernels or some combination. And I'll let you know whether the pie marches on or maybe peas pies, their books come out which one of those works out and I found a tiny apple. I would like some reader listener feedback on this a cane, which I believe I've had before but as grown in San Muscat, our tiny, like sour power Patch Kid apples that were kind of interesting. I got those for Booker because he likes really sour apples and I wanted to teach him that. green apples aren't the only sour apples anyway, you were gonna say Matt about a question.

So I mean, chat is just blowing up over here. All right, I am roughly in order chef Joanna reminds us that we're supposed to be talking about this guy who Odede on licorice. Oh,

yes. Yes. Yeah. Yeah. Okay. So John, by the way, hates licorice. Black licorice. What are your thoughts?

I have not acquired the taste. Same.

This is a good way of putting it. This is like, this is like what's his name said to Caligula. Remember that I forget who it was some famous, some famous writer. Anyway, I won't get into it. It was a very diplomatic way of putting it I have not yet acquired the taste. Yeah, I love licorice. This guy ate a preposterous amount of licorice. And it turns out that if you eat a preposterous amount of licorice, it can be bad for you and in fact, can kill you. This guy died as a result of consuming too much licorice. Now I haven't researched it for a couple of weeks. I don't remember exactly what the reaction is. But it's a well known reaction that if you eat too, too much licorice, it's going to be a problem. Now. The reason this happened is this guy apparently would eat several sacks sacks of red licorice a day. Right? And red licorice doesn't contain licorice. So it is not a health hazard other than you're consuming that much licorice, right it probably to the exclusion of other things that you should be eating. And so then, one day He's like, I'm going to try to block one. And so he switches like direct switches from red to black. And it just turns out that because he wasn't building up to it over any period of time, his body over the course of a couple of weeks was just inundated with with lit actual licorice. And yeah, but my problem with it is, is that everyone's like, none of none of the articles I found, none of them stated, like the licorice conflict, the I forget what it is like liquor, music, whatever it is, like the content. First of all, I didn't even find the size of the bag. Right, so who knows how many pounds or kilograms and stuff he's eating. And then furthermore, different black licorice is have different amounts of actual licorice. And they're, and they're kind of their principles in them, right? So to say, they they gave nothing that you could count on, right? And an Intel you eat a dangerous amount of licorice. Licorice is not dangerous. In fact, licorice and small amounts some people think is very good for you. You know what I mean? So it's like, some people say, anyway, so my point is, is that like all of these places, were like, We need to issue more warnings about the licorice. Why don't we just issue warnings to be reasonable? You know what I mean?

I mean, you could do like a blanket warning, like, don't eat an absurd amount of any or drink anything, because it's probably not good for you.

Yeah. You know, this guy. This guy was drinking. He was drinking vitamin water. He was drinking like two gallons of vitamin water a day. That's a lot of vitamin water. Yeah. And yeah, it's a lot, but he was fine. He was drinking two gallons of vitamin water a day, then what happened? He switched to red wine and he died. I mean, it doesn't mean that the red wine is gonna kill you is you don't drink two gallons of red wine. You know what I mean? Just anyway, my point is, is that you want

to try the thing that we talked about where we give you two minutes to talk about each subject. Yeah, sure. Okay.

So Nastasia Anastasia has said that she's like, like, after like once we start something. Now here's the question is does was after we start something, she's gonna give it like a two minute boxing timer

suggested this. So I'm trying to stick by it. So let's try it.

Yeah, but it starts after I read the question when I start talking about it. Right. So that means I have to try to not go on a tangent in the middle of reading the question. Right. All right. All right. We're gonna try this. Let him try

back to the chat. So let's try with the chat question.

Sure. This episode is brought to you by whitetail. Ever wonder how winning brands like Shake Shack chopped and Portuguese tacos scale their business and train employees all while delivering an exceptional customer experience. They do it with wise tail wise tail is a state of the art learning management system built to engage and empower your workforce. With a modern user interface and intuitive course authoring capabilities. Wise tail has helped hundreds of businesses achieve their growth goals. Plus, wise tail has experts on call to help you bring your vision to life with their world class client success team. Come see how wise tails award winning training platform can go to work for you. As a special offer HR and listeners are eligible for their first month free. Learn more at wise tail.com/hrm. That's why his tail.com/hr nwisetail.com/hrm Terms and Conditions apply. Visit their website for more details. All right. Jaron Sundstrom Oh, I have

his question here. All right, you read you read you read it that makes it easier?

How can I make syrups for cocktails containing plant material in my case, strawberry lasts longer in a fridge? I've been experimenting with potassium sorbate but unsure it's the right choice. Are there other methods that should be aware of he also followed up with also how does sugar to other ratio affect shelf slash fridge life? Some claim a certain sugar content inhibits malt.

Alright, you started fast? Yes. All right. So like, look, obviously we know that mold can there's mold and bacteria are the two things you're worried about. Alright, so you got to separate the two out above a shirt and sugar level bacteria is not going to grow. But even up to about 50% sugar you're still going to get mold and yeast, not yeast but mold growth on top. Ask any simple syrup that's ever had mold grow on it, right? So sugar does help as a preservative but you have to ask yourself what you're preserving against. You're talking about sorbate sorbate does not taste bad potassium. sorbet doesn't taste bad. And it's good against yeast somewhat good against yeast, but it doesn't do so well against bacteria. So if you're worried about bacteria, that's you're going to need to add something else as well. You could try it, maybe pasteurizing it that will help benzoate tastes terrible. That was two minutes. That wasn't two minutes. benzoate does tastes terrible, right. And some people think it has bad things. When there's ascorbic acid, it creates benzene, but it is both antibacterial and anti yeast. So a lot of people who make serums for things like soda add a small amount less than 1/10 of 1% of benzoate and sorbate in combination to get preservation, but I'm going to say try sorbate and then try pasteurized and you don't need to sterilize it. You just need to pasteurize it, and that will kill yeast, and molds and then the sorbate in it will help with that. And the sugar level should stop bacteria from growing too much. So I would try that. Where was I?

26 seconds left.

All right. All right. All right. So what are we doing next? You got more chatter we go into written?

Well, do you have this one from Andrew about building a fire pit? Now go? Okay, Andrew from Atlanta writes in to ask, I'm looking to build a fire pit to enjoy and cook over. I'm considering those smokeless solo stove as the popular brand looking at that or Brio fire pit. If you're not familiar, they have some double walled design that better combust the wood being there's less significant smoke than a traditional fire pit. But I wonder if I'll lose some of the signature wood flavor without the actual smoke.

Yeah, no, I don't think so. I look the most of the flavor when people say is, is from fat dripping down and then combusting and going up. So I, you know, I don't think you're gonna lose too much. I mean, I don't know I'm not familiar with these. I'm not familiar with these smokeless things, but anything is going to increase combustion is going to be good. But the biggest thing is using dry wood, over up to half of the PTU output of wood will is used to boil the water off and in wet wood. And that also creates a bunch of smoke. So like moving to a smokeless fire pit great, but I think dry wood is the first thing most of us can do to try to get a better job when cooking over wood. But I just don't have a lot of experience about this. And if your fire is really hot, once it gets hot, like it's only throwing smoke at the periphery where it's not hot. The hot part is almost like coals and it's going to be fine. So I don't have any particular experience with that. That Okay, stats. Yeah. You don't want to take a

minute left.

And yeah,

okay. Greg,

are you background what someone has

Greg? Yeah, no, I I I tell Booker every week. I'm like, I have this one hour. I need you to not make noise he's come in three times to like rifle through the freezer.

Is it okay if he's making a German chocolate cake for you? No, but otherwise, it's not

Yeah, Booker, you can only make noise if you're making the stasis German chocolate cake that you promised that you never made we don't have time What are you doing you're rifling through the freezer now that's the thing people don't understand is like if you have time to do anything you have time to make a chocolate cake Hold on. Hold on. I tried to stop all right. Greg White wrote in via email Do you like via via the I don't care via the Stasi is the poetry major. So I'm going to she likes the algos via this is a question that maybe I purposely haven't answered because it's about carbonation. And we all know how that goes. So this is going to be a perfect two minute timer.