My Crunchy Zen Era

Midwestern Salads, Turkey Spam, and Other Holiday Crimes: A Thanksgiving Special

• Nicole Swisher • Episode 21

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This Thanksgiving, Nicole invites returning guests Phillip Headrick and Marianna Barksdale for a holiday full of questionable Midwestern “salads," unexpected facts, and one very emotional debate over sweet potato marshmallows.

We’re talking lime jello miracles, ambrosia disasters, turkey-adjacent spam, cranberry betrayals, and a real Butterball Hotline moment. Plus: why Calvin Coolidge pardoned a raccoon, the drama of leftover sandwiches, and why some families treat deviled eggs like a sacred inheritance.

Stretchy pants recommended. Emotional support pie optional.

Lime Jello Salad Recipe

Strawberry Jello Salad Recipe

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SPEAKER_07:

But Nicole, are you scooping the spam turkey like a on the plate? Is it sliced? It's sliced. Yeah.

SPEAKER_01:

I thought it was sliced. It's sliced and I have never tasted it because it looks really gross. A lot of stuff you're not tasting.

SPEAKER_08:

We've got Labuda fish, spamish.

SPEAKER_01:

Well, you guys, welcome back to my crunchy zen era. Thank you. As you know. Yeah. I was about to go into something and you guys totally kept talking. We're like so happy to be here. We're like, thank you, thank you, thank you. So happy to have you guys here. And today we're talking Thanksgiving. And because it's coming out on Thanksgiving. So we're starting with a Midwest potluck. Where are you guys? Oh, wait, let me introduce you. We have Philip Hedrick returning for the third time. Third time. Glad to be here. Thanks for having me. Happy to have you back. And then Marianna Barksdale, also third time. Yes. Yes. Look at us. We did it. We did it. Yay. I feel very all over the place today, if I want to. All right. We've got a buffet in front of you. We've got a buffet. I'm at it. So we I wanted to introduce my southern friends to what are called uh these are Midwestern salads. Every one of these is a salad, as you can see. Okay.

SPEAKER_04:

I'm so excited for this. I've actually had questions about this my whole life. Perfect. Continue.

SPEAKER_01:

Okay. So on our right, um, for people watching, or not watching, I guess, is our lime jello salad. This has a variety of fruit, and the way I made it is that I took the fruit juice and I boiled it, and then I melted marshmallows in fruit juice.

SPEAKER_04:

This is my kind of salad. Who came up with this? They're amazing people.

SPEAKER_01:

My aunt sent this to me because I asked her, like, what was that one that we used to have? And she said, this is the closest recipe she could find to what my great grandma would make. I actually asked her for this recipe for the strawberry jello, and she said she doesn't like it and she didn't want to give it to me. So she was like, I liked this one from great grandma. Um, it also has lime jello in it and uh whipped cream. Or whipped cream. Yeah, cool whip. Whipped cream, cool whip. Yeah. What am I thinking? Yeah, same thing. Okay, pretty good. And then um I think that's the one that has cottage cheese as well.

SPEAKER_07:

Whoa, whoa, whoa, whoa.

SPEAKER_01:

All right, digging in wild.

SPEAKER_04:

Yes, okay, I know. Go ahead. I thought we I thought we were gonna eat it and then like guess what we were eating. Oh, we could do that. Is the is it written on the other side too? Yes, it is. Okay, cute.

SPEAKER_01:

Yeah, they're just these little tags. Little tags. And I definitely could look up the recipes. I should I should put these. Let's go.

SPEAKER_06:

Lime jello.

SPEAKER_04:

I've always wondered about salad like that's goo because I I'm one of those people that didn't know that chicken salad was like made of goo. And then my aunt one day was like, Okay, I I made chicken salad, and then I was like, came over and I was like, Why is there just goo here? Yeah, I was expecting leaves.

SPEAKER_07:

This is like a party. I'm excited. Do you like it? This looks really good. So it's pineapple.

SPEAKER_01:

Oh, I was gonna say yeah, pineapple, lime jello, cottage cheese, walnuts, whipped cream. Okay, so I did get it. And then mini and mini marshmallows. I guess it doesn't matter what kind of marshmallows. Oh my god, this is so good.

SPEAKER_07:

I can obviously say I've never had a dish that had marshmallows and cottage cheese in it.

SPEAKER_04:

Yeah. But it's good to get it. This is why Midwesterners are the best.

SPEAKER_07:

You got your protein, you got your fruit.

SPEAKER_04:

Yeah. This is why Midwesterners are so happy.

SPEAKER_07:

I'm giving this I'm giving this a seven.

SPEAKER_04:

Okay, awesome. I'm giving it a ten.

SPEAKER_01:

Um great. I love that. I also have palate cleansers here of um the mints.

SPEAKER_07:

Oh. Or would you like a mint or an apple? An apple.

SPEAKER_04:

Funny you shouldn't ask. I mean, like, I feel like I'm gonna eat the apple because we're being filmed, but like I'm gonna take the Andes. Well, you can't.

SPEAKER_01:

Well, um, okay. So the thing that you need to know about Midwestern salads are they're horrible for you. There's nothing else.

SPEAKER_07:

What does she tell us after we've eaten?

SPEAKER_01:

I guess you could say that the pineapple is healthy for you. Cottage cheese. So, yeah, cottage cheese. Great protein.

SPEAKER_04:

Dopamine.

SPEAKER_01:

So is in the sugar. Do you yeah, right in there. Do you guys think that all of these would be at the holidays or just one?

SPEAKER_04:

Oh wow. I mean, I want to think all three of them.

SPEAKER_06:

I hope there's three, yeah. There's like a a jello table.

SPEAKER_01:

Depends on how many people are there, right? Not really. No. You have all three of these? Well, here's how it goes. Someone, they're like, who's bringing a side dish? And someone's like, I'm bringing a side dish, I'm bringing a side dish. And then um, everybody shows up and we end up with multiple side dishes along the same lines of salads.

SPEAKER_03:

Nice.

SPEAKER_04:

I think this is great.

SPEAKER_01:

Yeah, so the next one is our strawberry jello salad. Um it is so the first one is very light green. Actually, the first two are very springy. This one's like pink. This one has it is just strawberry jello and whipped cream and strawberries.

unknown:

Okay.

SPEAKER_01:

I did add a lot of whipped cream in this one, if I'm honest, because I I taste tested and I was like, we need more whipped cream.

SPEAKER_07:

It's beautiful in color.

SPEAKER_04:

Yeah, my grandmother did make something very similar looking to this, but I never tried it.

SPEAKER_01:

There, so the other one I considered bringing is broccoli salad. But I looked at that recipe and the amount of like mayonnaise in it just really grossed me out.

SPEAKER_07:

Is this the one that has like bacon? Yes. Yes. Have you tried it? My my mother makes a mean broccoli salad. I love it.

SPEAKER_04:

It sounds good. I mean, I don't like broccoli unless it's cooked a certain way.

SPEAKER_01:

So it's not cooked.

SPEAKER_04:

Okay.

SPEAKER_01:

Ooh, well, I don't know. It's broccoli, bacon, kind of depends. Raisin, mayonnaise. I mean, I like all of that. What are our thoughts on this?

SPEAKER_07:

I'd like to rescore. I'm moving lime jello to eight. I'm putting strawberry jello at seven only because I think it's a beautiful color, but it's like runny jello.

SPEAKER_01:

Yeah. Yeah, it's like which again, I think I put too much whipped cream in it. Okay. Like I think it's normally, it is normally like, so I've actually never made any of these. I just am receiving these.

SPEAKER_07:

Now that it's good for you, I've never made it.

SPEAKER_03:

I think it's a 10. I think it's a 10.

SPEAKER_07:

10's across the board for me.

SPEAKER_01:

It's real sweet, right? Yeah. Yeah.

SPEAKER_07:

This would be good over like pound cake or something. Just like a runny strawberry.

SPEAKER_01:

Yeah, like a strawberry shortcake. Yes. Yeah.

SPEAKER_04:

It's good.

SPEAKER_07:

Who knew I liked lime jello?

SPEAKER_01:

I know me too. Oh my gosh.

SPEAKER_04:

Lime jello might be my favorite new food.

SPEAKER_01:

Nice.

SPEAKER_04:

You've broken me.

SPEAKER_01:

Love it. Okay. This last one is called Ambrosia. I will gods. I will say before I'll eat it. This one.

SPEAKER_02:

You're so sweet.

SPEAKER_01:

Thank you. This one can often be eaten like for breakfast.

SPEAKER_07:

Hold one second.

SPEAKER_04:

This is why 73% of Americans are overweight.

SPEAKER_03:

I just heard that before I came in here. I mean, what do you want for breakfast?

SPEAKER_07:

Can I get some ambrosia?

SPEAKER_03:

And then I'm like, no. We used to have special breakfast.

SPEAKER_07:

Marshmallows in here too? Of course.

SPEAKER_02:

Marshmallow dishes do we have. Is this sausage? What is a grape. It's a grape. It's a grape. It's a hearty. Isn't it cheap?

SPEAKER_07:

Very hardy dish.

SPEAKER_02:

No. Okay, sorry. You were saying we cut you off.

SPEAKER_01:

Um, okay.

SPEAKER_03:

I'm dying.

SPEAKER_01:

Your face fill up.

SPEAKER_03:

I didn't want to skew the odds here with my brain not knowing what I'm eating. I'm just like, is it cheese?

SPEAKER_07:

Is it it is there's so many textures.

SPEAKER_01:

There are a lot of textures in this one.

SPEAKER_07:

It's like soft and hard and sour and it's not my favorite.

SPEAKER_01:

I was trying not to say that up front. I wanted to get your honest reactions. Okay, but so it's grapes, pineapple, mandarin oranges, marshmallows, coconut, yogurt, and um brown sugar. But here here's what happened.

unknown:

Okay.

SPEAKER_07:

Yeah, help help me understand this. How did this happen?

SPEAKER_01:

Okay. The crushed pineapple was supposed to be in the lime jello one. And the pie.

SPEAKER_04:

Amazing. Amazing.

SPEAKER_01:

The pineapple chunks were supposed to be the ambrosia. So I think it messed with the texture.

SPEAKER_04:

It turned out perfect.

SPEAKER_01:

I think it is the best for me.

SPEAKER_07:

Lime jello for sure.

SPEAKER_04:

In a gorgeous color. Love this mint green.

SPEAKER_01:

Okay, lime jello is the winner. Yeah. I would agree. Yeah, the ambrosia leg.

SPEAKER_07:

I think the ambrosia could stay home. Yeah.

SPEAKER_01:

My mom makes it with sour cream.

SPEAKER_07:

I'm interested.

SPEAKER_01:

Okay. Yes. And I I forgot to get the sour cream.

SPEAKER_07:

So you've essentially made a new recipe.

SPEAKER_01:

The one, the main ingredient, we were like, not that. We're like, don't use that. So I just had yogurt. So I was like, well, I'm not going back to the store because I hate grocery shopping.

SPEAKER_04:

Yeah, she's like, they'll never know. They'll never know. We would have never known.

SPEAKER_01:

But my mom makes it a lot and it does taste better. So it sounds good. Yes. And this is like our holiday tradition. It's like we have um like eggs, bacon, cinnamon rolls, and then like an ambrosia salad for our special breakfast on China every holiday. Oh wow. So yeah.

SPEAKER_07:

So thank you for making these. Yeah.

SPEAKER_04:

It's really sweet. You're welcome. These are great. I mean, I really like the lime jello a lot. Agreed. I really enjoyed your faces. So thank you. Yeah, I was scared of the strawberry jello and the ambrosia for sure. It's terrifying looking.

SPEAKER_01:

Yeah.

SPEAKER_04:

Let's sausage and cheese. Sausage. At all ambrosia.

SPEAKER_01:

Yeah. So okay. So some of the other things that did not make the table today. Oh. Because I was concerned about how smelly they would be. Oh yeah. Very exciting. Ludafisk. Has it made Ludafisk? Like ludacris. No. Is it a fish dish? It's a fish. No, it's Ludafisk. It's just it's a fish. Oh, I have a few. A Norwegian thing. I have heard of this. Yeah. That makes an appearance at our holidays as well.

SPEAKER_07:

Is it baked?

SPEAKER_01:

Is it just something that I never go near. So the main dish? It's like no, it's a side dish.

SPEAKER_08:

Okay. Ludafish.

SPEAKER_01:

Ludafisk.

SPEAKER_08:

Ludafisk.

unknown:

Yeah.

SPEAKER_01:

It's all Lutheran. Um but it comes in like contain sort of like um what are those like gross, smelly, fishy things? Sardings? Yes. Oh yeah. Comes in like a container like that, I think, usually. So um someone who will remain nameless often brings it, and I don't think anyone eats it. Um Lefsa, which is actually really good, but I can't have it because it's not gluten-free.

SPEAKER_07:

Lefsa.

SPEAKER_01:

It's another Norwegian thing. Yeah. So it's like a pancake, a crepe. Okay. My sister was like, I have a ton in the freezer. It's too bad. I was like, it is too bad. Ship it. But usually you eat it hot and with a ton of butter. So I also didn't think it would like translate well here. Oh yeah. It's a it's a potato dish with a bunch of flour. Okay. Um turkey spam.

SPEAKER_07:

Okay. No. You have lost me. I'm I'm a little worried. It is turkey ground up.

SPEAKER_01:

No, I mean it's spam.

SPEAKER_07:

But it's just turkey.

SPEAKER_01:

Turkey spam.

SPEAKER_07:

And what do you put it on a cracker? What's spam? Um I don't know if we want to go into that.

SPEAKER_01:

I actually don't know what spam is, but it's it's from Minnesota.

SPEAKER_07:

Okay.

SPEAKER_01:

Spam was made in Minnesota. Okay. We have a spam museum.

SPEAKER_04:

I wanna go.

SPEAKER_01:

So my grandma will sometimes bring spam turkey to Thanksgiving, kind of as a side dish, I think in case we run out of the main turkey.

SPEAKER_07:

But Nicole, are you scooping the spam turkey like a on the plate? Is it sliced? It's sliced.

SPEAKER_01:

Yeah, I thought it was sliced. It's sliced, and I have never tasted it because it looks really gross. A lot of stuff you're not gonna do.

SPEAKER_08:

We've got lavuda fish, spamish.

SPEAKER_04:

Lutafisk with a gentle, rounded rectangle shape. Gentle. Yeah. That's what I've always seen when because you can get fried spam at like a lot of at a lot of diners. I've never had it. So it's good. It's the same thing. I like processed spam.

SPEAKER_07:

I put it in sp in sushi now. Well, how do you think it's a good one? Have you seen the fried sushi or fried spam and they do it with rice and wrap seaweed around it and do a little yeah. I mean, it's probably good. I mean, it's not a no.

SPEAKER_04:

Yeah, I wouldn't. I if if you're offering fruit for free, I'll eat it.

SPEAKER_07:

I'll eat the spam.

SPEAKER_01:

Should have brought it then. I felt that it would be a little too much for the senses today. And then um puppy chow.

SPEAKER_07:

Okay.

SPEAKER_01:

Wait, do you guys not know what that is? No.

SPEAKER_07:

I know what it is.

SPEAKER_04:

Other than just for dogs.

unknown:

No.

SPEAKER_04:

I'm gonna say for children. Have you never had puppy chow?

SPEAKER_07:

I did eat dog food when I was young.

SPEAKER_04:

No, to me, this is baby dog food.

SPEAKER_01:

Yeah, that's no, no, okay.

SPEAKER_07:

I was like, what are y'all eating in Minnesota?

SPEAKER_01:

Definitely also baby dog food, though. I so wish I had made this now. It's the best thing ever, but I didn't want any leftovers because I would eat it all.

SPEAKER_07:

Oh, yeah.

SPEAKER_01:

Um, so you take like uh crispix cereal.

SPEAKER_07:

Okay.

SPEAKER_01:

You melt chocolate and peanut butter together, mix it all together. Yum. And then you mix it in a container powdered sugar. Powdered sugar.

SPEAKER_04:

That's what you call it.

SPEAKER_07:

Yummy.

SPEAKER_04:

Do you know what it is? I don't think I have a name for it. It just sounds great. Delicious.

SPEAKER_07:

It is divine. What do you call it? I'm gonna have to ask mom. I can't call it right now, but I don't think I've ever heard it called puppy chow.

SPEAKER_01:

Okay, it's puppy chow. It's on the back of cereal boxes. Puppy chow. Oh, nice. Yeah. So those are some of the things puppy chow will eat all the time. And then you freeze it, and I mean, I can't have it at my house because it's amazing.

SPEAKER_07:

Yeah.

SPEAKER_04:

That sounds great. Oh my god.

SPEAKER_07:

I'm really surprised there are that many different dishes. Like I I felt like I would know most of the things you ate for Thanksgiving.

SPEAKER_04:

I thought I was just gonna be like, oh yeah, of course. Turkey, ham, like dressing. Like everything we do.

SPEAKER_01:

We have all that too. Yeah. This is all in addition. So yeah. One of the traditions I would say of the Midwest is that you all agree to what you're going to bring, and then everyone brings more. Oh, just in case someone else's dish is not enough and you don't want to run out of food.

SPEAKER_07:

And in my family, the same person has brought the same side dish for 30 years. It has never Aunt Lady always brings the deviled eggs. She has always, no one else can bring the deviled eggs. Even if you don't like her deviled eggs, she brings the deviled eggs. So I always find that interesting. Like, let's change it up this year. No. No. So-and-so always brings the party potatoes.

SPEAKER_04:

Yeah. Somebody brings the cranberry, you know, sauce, sliced. Sliced. Oh, and if then that person dies, we just don't have that food anymore.

SPEAKER_01:

Do you do?

SPEAKER_04:

Is it the canned cranberry? I've never eaten it, but yeah, we'll get the canned cranberry sauce and you slice it. Why? I still don't know. I do you guys I mean you've never eaten. Nobody eats it.

SPEAKER_07:

Yeah, she makes this beautiful cranberry relish. It's got like orange zest in it with um, I think it's got some uh pecans. It's delicious. I would eat that. I put it on sandwiches. It's different. That's like real. Yeah.

SPEAKER_04:

Okay. I don't want canned. I don't like the canned stuff.

SPEAKER_07:

But growing up, my granny, she would always it would be beautifully sliced, like pickles laid out.

SPEAKER_04:

I do think canned food back then was better too.

SPEAKER_07:

Oh, I'm sure.

SPEAKER_04:

Even like when we were younger, like I think in the last 10 years or so, is probably when it went downhill roughly. So we do have something else to try today. Yes. Yeah.

SPEAKER_07:

This is not a Thanksgiving tradition, by the way.

SPEAKER_04:

Oh, I was wondering about that. I thought it was totally Thanksgiving, and I was like, cool.

SPEAKER_07:

So um the first time I was um on the show, uh, we were talking about uh stuff stuff we were interested in. I was telling her that I was trying to perfect my salsa. I saw. I remember. And so I think I have perfected a green salsa. I'm gonna mispronounce it probably, but it's called salsa de aguacete, which is essentially like um avocado sauce.

SPEAKER_01:

All right, I'm gonna try this.

SPEAKER_07:

And you can be nothing offends me. You can be brutally honest. I need feedback.

SPEAKER_04:

No, this is perfect.

SPEAKER_01:

That's good. That's really good. I like the avocado. I don't think I've had salsa with avocado.

SPEAKER_07:

I had never before I started making this.

SPEAKER_04:

Yeah. So my favorite thing to do with chips and salsa and cheese dip is I get one chip and I dip it in cheese, and then I get the other chip and I dip it in salsa.

SPEAKER_07:

Well, you have two.

SPEAKER_04:

Oh yeah, yeah. And then I stack those chips together and I eat them at the same time. It is genius. If you've never tried it, you need to try it immediately.

SPEAKER_07:

I don't think I'm patient enough to do that.

SPEAKER_04:

This is so good though. Thank you. This is like you don't need to do all that work. This is so good.

SPEAKER_01:

It has a kick.

SPEAKER_07:

It does.

SPEAKER_01:

It's not as much as I thought, though. Yeah.

SPEAKER_07:

So it's uh it's two serranos, but I only so I do one seeded, one not seeded. Because the first time I made it, I took all the seeds out and it was just kind of bland.

SPEAKER_01:

Because the seeds have the spice, right? Yeah. Do they have the flavor?

SPEAKER_07:

No. Well, I'm talking like I'm an expert on serranos, but I've always I was always told that the seeds that's you can adjust your spice level based on the seeds that are in there. So there you go. If you ever need salsa, I can make this quickly now. I have the recipe down.

SPEAKER_01:

It's good. Also, I like the chips. Thank you. Look at me.

SPEAKER_07:

Yeah, I like a good firm.

SPEAKER_01:

I was trying not to chew into the mic though. I am chewing directly into the mic. Sorry. We'll let you know.

SPEAKER_07:

Yeah, I tried to find the crunchiest chip on the planet.

SPEAKER_04:

This is really, really thank you.

SPEAKER_07:

Well, y'all can take this home. I have I'm like plenty, so.

SPEAKER_01:

Oh, and guys, I have plenty of jello.

SPEAKER_04:

I will take all of the food home if you all don't want it. Like I will take I'll take the mints too. Yeah, I will do I will seriously take this little I'll fight you over those. All right. That's the thing. I'm gonna take them in the cup too.

SPEAKER_03:

I'm gonna put them in my backpack. And you're gonna be like, where'd the mints go? I'm gonna just do I'm gonna do this at the end of the podcast.

SPEAKER_01:

Okay. We'll we'll keep an eye out. Um Thanksgiving.

SPEAKER_05:

Yes.

SPEAKER_01:

So I talked to my sister about this yesterday because she was helping me like remember weird things. Um, and we usually eat dinner, like well, we have like prevapizers, you know, like two o'clock. And then we'll like eat dinner at like three, and then it's desserts, and then it's like second dinner after a few hours. The leftovers. Yeah. And then it's like second dessert, and all this is with football in the background. Yeah, and everyone's sleeping.

SPEAKER_04:

This is great.

SPEAKER_01:

And every year my dad makes a turkey sandwich after, like his second dinner is the turkey sandwich with like the rolls, the turkey cranberry on it.

SPEAKER_04:

Yeah, yeah, yeah.

SPEAKER_01:

And yeah, so ever it's not, I don't know, like it's so much food.

SPEAKER_04:

Yeah, sounds great.

SPEAKER_01:

Yeah.

SPEAKER_07:

I actually look forward to we do sandwiches for the evening, and oftentimes we'll do like who can make the best with the leftovers. I have perfected the leftover turkey sandwich with some of the dressing that you sear on both sides get a little crunchy, some of the cranberry sauce. It's so good.

SPEAKER_01:

So is it dressing or stuffing?

SPEAKER_07:

Dressing.

SPEAKER_01:

Not in the turkey.

SPEAKER_07:

Not in we don't stuff the turkey.

SPEAKER_01:

What do you do?

SPEAKER_04:

Dressing outside of the turkey. Yeah, yeah, yeah. Okay. Don't strip the turkey.

SPEAKER_07:

Yeah. My mom would say that's Yankee.

SPEAKER_04:

Oh stuffing? Oh. Yeah. I bet my mom would say that too. If you're red too, she would say that too. We do that.

SPEAKER_01:

Stuffing. Well then we don't call it we do not call it yankee. We just call it stuffing. Yeah. But they'd just be like stuffing in.

SPEAKER_07:

I mean, there's so many different options. I've seen like in Northeast, like even oysters and stuff being stuffed in and into the dressing and stuffing.

SPEAKER_01:

It's just like dressing, but in the turkey. Oh, okay. It's just like the the bread and but see, our dressing is runny.

SPEAKER_07:

Not runny, but not something that you can like form into you It's not like a hush puppy. No.

SPEAKER_04:

Like it's not like ours is more like hush puppies. I don't know. Ours is breader. Yeah. Ours the one that my family makes is like breadier.

SPEAKER_07:

This is how you know. If you my grandmother always said the way you know the dressing's done is when you open the oven and you do this, it jiggles just a little bit.

SPEAKER_01:

Okay.

SPEAKER_07:

So it's it's not like a stuffing where you can cut and oh we can't cut ours.

SPEAKER_01:

Yours just You just scoop it. There's no cutting. I don't know what that is that you're talking about.

SPEAKER_04:

Do you have to prop the turkey up like that to put it down into it?

SPEAKER_01:

Yeah. I mean when I've done it, I've like to hold it up like I did it last year for my friends and I just like held it and shoved it in.

SPEAKER_07:

And do you do that because you feel like it the turkey is passing flavor during the cooking? I think so. Okay.

SPEAKER_01:

I think it's more moist and like just tastes better. Yeah. Yeah. I mean, a lot of times though, our stuffing isn't in the turkey. We do just we do the same recipe, it's just cooked outside because it's easier. Like doing it in the turkey, like the whole turkey thing is just intense. Yeah. And you have to start it so early. Oh, the day before. So yeah.

SPEAKER_04:

We would always buy a turkey. We would always have someone else make the turkey and someone else make the ham. Smart. And then we make all the sides, which I will say made for a lot happier of a family. Because we none of us were like the big important cook who could do a 30-pound turkey. Okay. Because it does seem like daunting. And if somebody were to instruct me to do that, it would stress me out for a while.

SPEAKER_07:

Oh yeah. Someone always had to get up at like two in the morning to put the turkey in.

SPEAKER_04:

Yeah, we didn't want any of that kind of vitriol.

SPEAKER_07:

We eat at 11. Okay, that's what I feel like. I'm not saying we 11:15. At 11. I will I'll be like happy Thanksgiving people. They're like, we're not even up yet. We're not eating until 7 tonight. I'm like, we're done.

SPEAKER_01:

Yeah. Oh my god. We're done in the middle of the day.

SPEAKER_07:

Yeah.

SPEAKER_01:

So I mean, that's why we eat at like 3. Yeah. I like that. The turkey's done. That's nice. No one's getting up at 2 a.m.

SPEAKER_04:

Oh my God. I remember the last Thanksgiving I got to spend with my grandmother. Me and my cousin were the only like young kids there because it was just like impromptu and everyone was out of town. And then we were both like at 6 p.m. We were like, can we eat again? And they were like, oh, y'all girls are just have these big appetites.

SPEAKER_03:

And we were like, because we want to eat twice in a day. Does that make us better, mom? Yeah. It was so funny.

SPEAKER_01:

I did read online that the um, you know, that it's kind of the myth of like that turkey makes you tired. And they're like, it doesn't. It's just you're overeating. Yeah, tryptoline. You're just overeating. Yeah.

SPEAKER_04:

And you're eating a lot of bread. You're also eating a lot of bread, and you're probably tired. And sugar. And at 11 a.m. Sweet Potato.

SPEAKER_07:

40,000 calories at 11. Like with wait, wait, wait.

SPEAKER_04:

What was y'all's sweet potatoes slash yam situation at your house? Did you do that? Let's hear it.

SPEAKER_07:

In my mind, there's only one way to make the sweet potato casserole. It has to have the brown sugar with the pecans. But now that there's grandchildren, they have overrun this and now demand marshmallows.

SPEAKER_01:

That's how ours is.

SPEAKER_07:

And that's how I had a little I was like, here come more marshmallows in my Thanksgiving.

SPEAKER_01:

We always had marshmallows on top of it. No. Okay.

SPEAKER_04:

You can maybe put them on half.

SPEAKER_07:

That's what I make mom do now. I'm like, I I'm your favorite son, I'm assuming. So make me my version. Yeah. So she'll do like a kid's version and an adult version. Yeah.

unknown:

Okay.

SPEAKER_04:

I love marshmallows, but like even I'm kind of like, they're a little much. Like I like the brown sugar and just the sweet potatoes. Yeah. I just think sweet potatoes are.

SPEAKER_01:

Yeah, I've had it like that. And actually, we do that more now because everyone's trending more healthy in the family. Yeah. And it's also like, so this is like what I'm talking about is just like my extended family stuff. Yeah. Now that like our family's gotten like the immediate, my siblings and I, there's enough like kids where we still invite like grandma and whoever, but it is like our immediate family. And that changed because my sister-in-law is super healthy. So yeah. Which is also filtered into the rest of the family. It's kind of nice. It's not a bad thing.

SPEAKER_04:

Yeah, it's I like having that. We have that a lot of that rub off in my family because there's so many doctors. Stupid doctors.

SPEAKER_07:

We get information and did you know that uh TV dinners were invented from Thanksgiving leftovers?

SPEAKER_01:

That makes so much sense.

SPEAKER_07:

So this was I I looked this up, I was looking up fun facts. And 1953, Swanson, the Swanson Foods, they accidentally ordered like 250 extra tons of turkey and were freaking out. And they decided to cook it and add sides and put plastic over it. And that's when TV dinners started. Oh my god, they just did you eat a lot of TV dinners?

SPEAKER_04:

Well, what's funny is like originally I guess we had eaten them, but then we used them as portion control my whole childhood because we would just put you know the three vegetables and then so we would have portion control our whole lives, and none of us were ever overweight, so I don't know, maybe it worked.

SPEAKER_07:

It's like a cafeteria tray.

SPEAKER_04:

Yeah, that's what it looked like. But I mean it was kind of I mean, there were three of us, and we were all about the same age, so it was kind of like an easier way to be like you know, here's three kids' foods, and then two adults, and I didn't because we didn't have a TV, and I don't think this is the reason, but we never ate a TV dinner.

SPEAKER_07:

And then I remember the time that mom let us go pick out our own TV dinner, and I was so excited. I was like, wait a minute, there's brownie with corn and a like you can have all this on one. It was amazing to me. Um I think I've only had one TV dinner, but yeah, I don't know what they were originally like.

SPEAKER_01:

I don't know. I mean I've got turkey.

SPEAKER_07:

Lots of turkey.

SPEAKER_01:

Yeah, we didn't get many either, like it was a treat if we got them. So it's yeah. Um apple pie or pumpkin pie?

SPEAKER_07:

Um pumpkin pie. There's always a pumpkin pie and there's always a pecan pie. Which one do you like?

SPEAKER_01:

Oh, there's no apple pie.

SPEAKER_07:

No, no apple pie. Interesting. And I don't think it's uh a southern thing as much as just our family. My mom's a pecan pie is hands down the best thing on the planet. So I always do a little slice of each, but no whipped cream on the pumpkin pie. Do not put whipped cream on the pumpkin pie.

SPEAKER_04:

I only ever had apple pie because I've only had pie like twice in my life now.

SPEAKER_01:

You've what? I know no pumpkin ever.

SPEAKER_04:

I didn't eat pie until like I was like 35 years old. And how do you feel about it? So much. I don't know what it was. I think it was just leftover from like eating disorders and stuff to where like I just did not enjoy much up to like I was like in my 30s, and then I finally saw an apple pie and I was like, that's beautiful. It's so good. Why have I not allowed myself to have these? It just makes me want to go buy an apple pie today.

SPEAKER_01:

I also was looking up facts, and apparently apple pie is the most popular pie at Thanksgiving. Really? Wow, which I would have thought pumpkin.

SPEAKER_04:

Interesting. I mean, pumpkin pie looks really good. I'm gonna try it this year if I get the chance. But apple pie, I think I just was like, let's just start like not as crazy. All right. It's apples, I've had apples, I've never had pumpkin.

SPEAKER_07:

I don't know why we don't have apple now that you're saying that. I'm gonna have to bring this up because I do love apple pie.

SPEAKER_04:

It's so good when it's done, right?

SPEAKER_07:

Yeah.

SPEAKER_04:

I bet you could make a mean apple pie.

SPEAKER_07:

I'm going to.

SPEAKER_01:

Yeah, I'm excited. I've made gluten-free apple pie.

SPEAKER_04:

I bet that's so good.

SPEAKER_01:

Yeah. But what are there fun facts that you've done?

SPEAKER_07:

Did you know that Thanksgiving used to be um at the end it was it's the end of November, right? But um I think it was FDR moved it to a week earlier so there would be longer days for retailers. The retailers had reached out and said, We've only got like twenty shopping days until Christmas. Let's move it. So the year he moved it, half the country was furious about this. So half the country celebrated Thanksgiving on the third week, half the country celebrated on the fourth week, and all the calendars were wrong for the next year. Amazing. So it was like a big it was a like it was a huge situation. Yeah. So that's the reason we have uh Thanksgiving on the third weekend instead of the fourth. So there's more shopping days. Go retailers.

SPEAKER_01:

Yeah, I don't know that I ever realized that. Because sometimes it is the last Thursday, though.

SPEAKER_07:

Sometimes it is.

SPEAKER_01:

It just this year it is. Yeah.

SPEAKER_07:

But like last year, it was it was another week after. So it's all about that money.

SPEAKER_04:

I prefer for it to just be like two weeks into like November, just like the mid, middle November. Yes, after a while.

SPEAKER_07:

I feel like the end of the year there's like 15 holidays in four hours. Yeah. And it's just like, can we spread it out? Can we have Thanksgiving in June?

unknown:

Yeah.

SPEAKER_01:

It's too like I don't go home for Thanksgiving because it's too close to Christmas and I'm just like too tired at that point to double up.

SPEAKER_04:

It's like get into outfits, you gotta put on makeup twice. It's just like all this stuff in two like a month and a half. What? You've got to put on makeup.

SPEAKER_03:

Are you kidding me? I was like, I have to fly. You have to put on makeup twice in a month and a half? Are you kidding me?

SPEAKER_07:

Do you know what year of Thanksgiving became an official holiday?

SPEAKER_03:

1903.

SPEAKER_07:

You said it with such conviction. It's wrong, but you said it with 1858. Oh, very close. 1863. This was during the Civil War. Oh. When this was surprising. And the person who kind of got this pushed through is the same woman who wrote Mary Had a Little Lamb.

SPEAKER_02:

She's busy. Random.

SPEAKER_01:

Yeah.

SPEAKER_07:

She lobbied for it for there to be an official holiday, and Lincoln decided to make it official in 1863.

SPEAKER_01:

Nice. Love that. Did you know that Benjamin Franklin wanted the turkey to be the national bird? Of course he did.

SPEAKER_04:

The turkey. Probably because it's like more practical. It's more practical. Have you ever seen a bald eagle? Yeah. I never thought they were cool until I saw them in person and I was like, this is the coolest bird I've ever seen. So he wanted the turkey to be the But that's amazing.

SPEAKER_01:

He said, in truth, the turkey is a much more respectable bird. It's very practical. Respectable? Well, because I think because um the uh bald eagles are scavengers, I think. Yeah. Something like that. Birds. Um so fun fact I have owned two turkeys in my life. Oh my god.

SPEAKER_03:

I didn't know that.

SPEAKER_07:

Why'd you say live? Because it suddenly occurred to me.

SPEAKER_01:

Suddenly occurred to me, you might be around. Like I bought it for Thanksgiving. It's not okay for my telephonic line.

SPEAKER_07:

Live turkeys. Were they at the same time?

SPEAKER_01:

No. One was the first one. They were technically the first one was my brother's Godzilla.

SPEAKER_04:

Good name.

SPEAKER_01:

My sister and I got bunnies instead, but Godzilla, white turkey. She her best friend was our horse, Zeke.

SPEAKER_07:

I feel like I should be riding this down.

SPEAKER_01:

And they were on the news together because it they the news I don't know how, but they're like, look at this turkey who thinks it's a horse. So we were on the news. Um sadly, Godzilla passed away. We will not say how on here because my dad's still traumatized. Oh and then we got um Kevin.

SPEAKER_07:

One of my favorite things is when you name animals, just normal human names.

SPEAKER_01:

And she was a female.

SPEAKER_04:

Even misgendered or even.

SPEAKER_01:

But you know, you can't tell when they're babies. Yeah. So she was very sweet. And there turkeys are very sweet animals. Well, okay, so there are some ones that are not. My neighbors' turkeys used to chase us, and but they were like huge. But like these are like the domestic turkey. So yeah.

SPEAKER_07:

There's a ton of wild turkeys out at mom and dad's farm. Like every time I'm out there, there'll be like 30 of them just walking through in straight line, just walking through the yard. I'm like, where are you headed? You know, it's you're gonna be dead soon, right? Thanksgiving's coming.

SPEAKER_04:

Oh my gosh. We don't live around a lot of turkeys, but there was one, and my cat, Anthony, ran. Maybe you saw this on Instagram, ran into the neighbor's yard and chased it, and then it took off, and he jumped and tried to catch the turkey mid-air. Oh my gosh. Impressive. He's an impressive cat. I'm very proud of him. Wow. That's my baby.

SPEAKER_01:

But my mom once hit one and it totaled her car. Wow.

SPEAKER_07:

How big was the turkey? I mean, it was what kind of car.

SPEAKER_01:

Yeah, I think I think she had a Toyota Camry. I was gonna say a Toyota Camry.

unknown:

Yeah.

SPEAKER_07:

That was your go- is that always your go-to?

SPEAKER_01:

No, I was just like, probably a Toyota Camry can go totaled from that. I think that's right. I mean, they're like big. So like when we would try to pick up ours, it'd be like a full body experience. Like you're not carrying these things very far.

SPEAKER_04:

The one Hong King going after was just almost as tall as I was. Yeah, they're massive. It is a big dude. Yeah. It's big bro. This cat's little too.

SPEAKER_07:

Do y'all do the Black Friday stuff? Is that uh one time?

SPEAKER_04:

I I like plan, I plot up until Black Friday, and I get everything I want to buy, and then I just wait and sit until they put their sale up. So it might not usually be a Black Friday sale, but I'll go. This is online. Yeah, yeah. I do not go physically into a store and fight people.

SPEAKER_01:

Do you do that? Do you do that? Are you talking online or a store?

SPEAKER_07:

Yeah, I I think it's more exciting to talk about the the store thing. Just the amount of crazy. Did you know there is a website, um Black Friday Clock, and it it tells you all the injuries and deaths that have occurred on Black Friday.

SPEAKER_01:

What? All of the deaths?

SPEAKER_07:

Yes.

SPEAKER_01:

And it's due to the Black Friday stuff?

SPEAKER_07:

It's all it's all things based on shopping on Black Friday. I think right now I looked, I looked yesterday. There's 17 deaths and 212 like major injuries related to fights and stuff. Not necessarily fights, but things related to Black Friday shopping.

SPEAKER_01:

Wow. And do you think that they're including like driving to and from, or is it like in the store?

SPEAKER_07:

They have like the day, it'll be like Black Friday, you know, 1984. Um fight at Walmart with shooting resulting or from TV issue. You know, like it's very specific. Wow.

SPEAKER_01:

What's the website again?

SPEAKER_07:

Black Friday clock. Hold on, let me make sure y'all can.

SPEAKER_01:

It's like the doomsday clock.

SPEAKER_07:

And it's still there.

SPEAKER_01:

I I had I've looked at it and I went one year and I just couldn't do it again.

SPEAKER_07:

Black Friday death count.

SPEAKER_01:

Oh my gosh.

SPEAKER_02:

Black Friday death count.

unknown:

Whoa!

SPEAKER_07:

Yeah, 17 deaths, 125 injuries.

SPEAKER_04:

Oh, that's so depressing. That's okay. Who's keeping up with that? Yeah.

SPEAKER_01:

Whoever runs this is bad life, bad life going on. How do you I mean they must be like, do they take submissions of like this happened? Or they guess you call in. Maybe it was run by I now.

SPEAKER_04:

Oh, I'm sure. I don't know.

SPEAKER_01:

Speaking of calling in, um, did you know there's a butterball turkey call line in case you have questions about how to cook your turkey? Oh, well, that's good. Yeah, I would be on the city.

SPEAKER_07:

It's only open Thanksgiving.

SPEAKER_01:

November and December. Is it so that in case you need to call and cry at somebody, you know the number cry? I mean, I'm sure we can Google it. Can we call right now? It's November 2nd right now.

SPEAKER_04:

We could Butterball. Is it seriously just so that you have someone other than that's not in your family, so you can just cry to them as you're like we call like you know, the turkey's just cold in the center, you're just burned on the outside.

SPEAKER_07:

Yeah, you're just calling with issues with your turkey?

SPEAKER_01:

It said that they get like 10,000 calls a year. I bet. Which is at least not as many as I would think. Just the people who can get through. Yeah, we need to spread the word.

SPEAKER_04:

Yeah. It's a good point.

SPEAKER_07:

So all right, butterball.

SPEAKER_04:

I don't want to like talk to somebody on the phone. Why don't they just be it's only FaceTime, too? Oh my gosh. Are you gonna try and call it a butterline?

SPEAKER_07:

The Butterball Turkey Talk Line. Amazing.

SPEAKER_00:

Yeah, I love that.

SPEAKER_04:

I didn't look up any facts for this. I'm so sorry.

SPEAKER_01:

We didn't ask you to look up. You're totally fine. Philip offered to do it, and then I thought maybe I should look up some too.

SPEAKER_04:

I'm just here to vibe. That's my job.

SPEAKER_00:

If you have a product question or concern, thank you for calling Butterball. Our office is please call back during our normal business hours, which are Monday through Friday.

SPEAKER_04:

Oh. Just my Friday. Midnight till Wait a minute. What if you're cooking Thanksgiving on Sunday?

SPEAKER_07:

Maybe a butterball issue.

SPEAKER_01:

Maybe they have extended hours.

SPEAKER_04:

Yeah. Is it part of the government?

unknown:

No.

SPEAKER_07:

You don't know. Right?

SPEAKER_04:

I don't think so. I wouldn't put it past them though, at this point. If you were like, yeah, there's a butterball hotline. I'm like, I believe you're not.

SPEAKER_07:

Well, if you've got a if you've got a Thanksgiving issue on between Monday and Friday, we know we can call the Butterball Hotline.

SPEAKER_01:

Well, I mean, Thanksgiving's on a Thursday, so we're good.

SPEAKER_07:

They're probably closed, right? Close for the holidays.

SPEAKER_01:

Time and a half.

SPEAKER_07:

Oh, yeah.

SPEAKER_01:

That's true. Accepting.

SPEAKER_04:

Yeah, that's a good point. There are a lot of customer service jobs where when you get the job, they're like, by the way, there's no Thanksgiving here. We work six days a week. I remember I worked customer service for tractor supply. They were like, everyone in the company works six days a week on Thanksgiving week. Nobody has it off, not the CEO, and I'm sure that's a lie.

SPEAKER_07:

Same thing with healthcare. Oh, yeah. My old boss used to say, um, this uh disabilities don't take holidays, injuries don't take holidays, pain doesn't take a holiday. I'm like, I'd like a holiday.

SPEAKER_01:

Yeah. It's kind of like one. Lawyers don't have holidays. Yeah. The first year I was practicing, I was told, now that you're a corporate lawyer, you can never take vacation between Thanksgiving and the end of the year.

SPEAKER_02:

You're wrong. You might as well work customer service attractor supply.

SPEAKER_03:

That's like the same thing they have going there.

SPEAKER_01:

Yeah, it's great. Um okay, I have one more fact that I just feel like you guys have to know.

SPEAKER_07:

I'm dying to hear it.

SPEAKER_01:

Calvin Coolidge pardoned a raccoon intended for his Thanksgiving dinner.

SPEAKER_07:

He pardoned.

SPEAKER_01:

Of course he didn't.

SPEAKER_07:

I mean, that makes sense.

SPEAKER_01:

Where's he from?

SPEAKER_07:

What did the raccoon do? He's from Kentucky.

SPEAKER_01:

Someone gave it to him so he could eat it for Thanksgiving dinner.

SPEAKER_07:

Why did he have to pardon it?

SPEAKER_01:

Like you know how they pardon the turkeys?

SPEAKER_07:

But those turk those pardoned turkeys go to a farm.

SPEAKER_01:

To live their lives. Yeah.

SPEAKER_07:

So he got he pardoned the raccoon and then ate it?

SPEAKER_01:

No, no, no. He pardoned so someone gifted it to him. For his Thanksgiving dinner.

SPEAKER_07:

I think the ambrosia's kicking in.

SPEAKER_01:

He and his wife were animal people. So they pardoned the raccoon, and then I think they m like kept it as a pet. But do people eat raccoon?

SPEAKER_05:

I mean, nothing. He does, apparently.

SPEAKER_07:

I mean, was this during the Great Depression or something? I think so.

SPEAKER_04:

Calvin, yeah, I was supposed to say Calvin Coolidge. But where is he from? Because that makes sense. If it's Kentucky, it's Kentucky, it makes sense. Not for any other reason than I would expect that from the South.

SPEAKER_05:

Yeah.

SPEAKER_04:

Just because raccoons are here and they're not necessarily everywhere. I'm gonna let the two Southerners say that and not continue. Yeah, I know. I will fall on the dagger here because I being from Alabama, like, yeah, I've heard Massachusetts. What? He is well, you know it, he's a farm boy. He was a foodie. He's a farm boy.

SPEAKER_01:

But to be fair, he's worldly. He may not have asked for the raccoon for dinner.

SPEAKER_04:

That's true.

SPEAKER_01:

Maybe he was gifted it by a southerner. Yeah.

SPEAKER_04:

And he wasn't didn't want to be rude. That's lovely.

SPEAKER_07:

He said, we'll pardon the raccoon later.

SPEAKER_04:

Love that guy. Yeah. Go, Calvin Coolidge. Don't quote me on that.

SPEAKER_07:

Yeah, right.

SPEAKER_04:

I have no idea anything else. The only clip we'll get out of this.

SPEAKER_03:

If he did anything bad I forgot about, don't quote me on that. What are you guys obsessing over lately?

SPEAKER_07:

Um Well, I was talking to you about this earlier. I'm obsessing over managing my stress better. I have I've used to think that I did great. I was low-key, not stressed much, but I had a situation at work that I was partly responsible for my stress being crazy. And I have dedicated the last three or four weeks to just obsessing over like reframing the way I think about my stress. And it sounds cheesy, but like taking ownership of it. Like I'm the one making myself stressed. Like you can't make me stressed anymore, by the way. I'm not gonna allow it. So that's that's that's my obsession. Stress free and lime jello.

SPEAKER_04:

I love that. You seem so like low stress to me that I can't even believe that you have that issue.

SPEAKER_07:

I d I hide it well though.

SPEAKER_04:

You do, yeah.

SPEAKER_07:

But yeah, I present well on paper.

SPEAKER_04:

You do. Oh man, you have me fooled. I was like, he's got it all together. No, me, I'm obsessed. I wish that was my obsession. I'm like the opposite. I'm obsessed with this clothing rental company called Newly.

SPEAKER_07:

I was like getting to like I've got to find out if they have men's clothing.

SPEAKER_04:

I was doing a full pitch earlier. It's basically you can rent women's clothes for like, I think the opening rate's like$80 a month, but you can rent six things and there's no price limit on what you can rent. So you can rent like six five hundred dollar items.

SPEAKER_03:

And I just like love the idea of having that much merchandise that's like nice in my grasp every month. I love craftsmanship.

SPEAKER_04:

I feel like you're you could work, you're too. I would love to because like I love like beautiful craftsmanship on clothes, and I don't want to wear it more than once. And so like I bought like everything I'm wearing from Newly, but um, it's just it's opened up a new way of like creating a wardrobe that I like, but also like at a lower price point because man, clothes are expensive. Yeah, I like that, yeah, and they're worn in a little, which is nice.

SPEAKER_01:

Yeah, I'm obsessing over dogs if I need one. I love that, and that is about all I'm gonna say about that.

SPEAKER_04:

So you have a dog, it's already at your house.

unknown:

Right, right, right.

SPEAKER_04:

And here it is.

SPEAKER_01:

Yes, I'm thinking of fostering as a first step. Oh yeah, we'll see. But uh, that is a little uh overwhelming, not overwhelming. I so like it's a decompression period for the dog, and so I'm just not sure if that would be like a little too much going on. So but I I'm starting to miss having something around the house, and I finally put some things away yesterday, so I feel like I'm we're almost to six months. Yeah. So we'll see.

SPEAKER_07:

Can I ask you about the fostering? Just a question about is there do you determine the time frame? Like I would like to foster three hours, or they're like you take the dog for my weekend.

SPEAKER_01:

Oh, so it's usually like two weeks or something. So it's I know the National Humane Society has a rover they call it rover nights, and you can take a dog overnight from like four o'clock to like nine a.m.

SPEAKER_05:

Okay.

SPEAKER_01:

I've thought about doing that, but like Wigs and Walks, who I'm kind of looking at, they they say their average time is two weeks before a dog is adopted. So like I think you know, they kind of do quarantine and then they home the dogs with fosters temporarily. And so if you have a shorter period of time that you can commit, then you can like say that. But um I mean, if the dog sticks around for a while, yeah, I don't know. So cool. Considering it. Yeah, considering. What are you guys grateful for today?

SPEAKER_07:

This is gonna sound cheesy again, too, but I've um this just friendships because I have had a rough dating experience in the last uh several months, actually. And I keep falling back on these relationships that have always been there. And when I start dating, I'll like kind of push them to the side and go for it. And then when that ends, I'm right back to where I was. So I've really tried to pour in a lot of love and stuff into my I have a good family too, but my friends, um, I think I I'm very honored to have such a good friend group, and I'm extremely grateful for that.

SPEAKER_03:

Love that. That's I'm gonna say the same thing. That's what I was gonna say.

SPEAKER_04:

I am just so grateful for my friends and my family too, my brothers, and my my older brother's gonna be moving to Nashville. I'm so excited. I'm so excited I could cry. But like there's no there's no replacement for like friends and people, and especially Nicole, like he's just I was nodding my head and I was like, oh no. Well, it's just like nobody it's it's the kind of relationship that like you can't there is nothing like else like it, you know? It's not a romantic relationship, it's not family, it's something different, and it's special. And I'm very grateful to have my friends.

SPEAKER_01:

Grateful for you guys. Yeah, I am also grateful for my family. Um, my mom is has started helping me out with podcast stuff, and that's really nice. And then um my newest nephew, Liam, is healthy and here, and I can't wait to meet him. So Christmas. Oh, he's coming up. He's so cute. Thanks for being here, guys. Um, where can people find you?

SPEAKER_07:

Uh I'm on Instagram at Philip Hedrick, P-H-I-L-L-I-P-H-E-A-D-R-I-C-K.

SPEAKER_04:

Oh, I can't spell like that.

SPEAKER_01:

Wow, that's like spelling Mississippi.

SPEAKER_04:

And no, I was like, I can't spell like that. It's Mariana underscore barkstill until I can figure out how to fix it. Awesome.

SPEAKER_01:

Thank you guys for listening and watching, and thanks for being here and trying Midwestern uh salads.

SPEAKER_07:

Thank you for bringing that. No problem. I appreciate it.

SPEAKER_01:

All right. The end. Thanks for listening to my crunchy zen era. Please subscribe and leave a review wherever you listen to your podcasts. This podcast is produced by me, Nicole Swisher, and my good friends Summer Harcup and Liz Coulter. Editing is by Drew Harrison Media, and recording is done by Logos Creative in Nashville, Tennessee. Thanks for hanging out. We'll be back next week.

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Nicole Swisher

Host