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Cookin’ with Congress 2: Electric Boogaloo | OPE Unscripted Ep. 3
37 Plays6 days ago
Bennett Rae returns to OPE Unscripted for another round of chaos, comedy, questionable food history, and internet storytelling in Cookin’ with Congress 2: Electric Boogaloo.
From bizarre presidential recipes and content creation behind the scenes to the weird side of internet fame, Bennett brings the same hilarious energy that made his first appearance an instant favorite.
If you enjoy off-the-rails conversations, history mixed with humor, and stories you definitely weren’t expecting to hear today… this episode is for you.
Grab a plate and join us for another serving of absolute nonsense.
#OPEUnscripted #CookinWithCongress #Podcast #ComedyPodcast #GoPackGo
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Transcript
Intro
Introduction and Guest Introduction
00:00:55
Speaker
Hello and welcome back to another episode of Ohana Packers Edition Podcast. We are Ope, I am Iowa Joe. This is episode three of my Ope Unscripted, where I bring random people on to talk about whatever the hell I want to talk about. ah We are having a return guest, this gentleman I had on last year who runs the Cooking with Congress account on YouTube, TikTok, Instagram,
00:01:20
Speaker
Instagram, Facebook, Bennett Ray. Bennett, it's good to see you again. Thanks for coming back. Hey, Joe. It's ah great to be back. Thanks for thanks for having me.
00:01:33
Speaker
You are the first time second guest of this this series that I've been doing. I'm on okay Well, you've been a busy man. so it was it was We were trying to get you worked on to come in and talk during the pit or for the Pittsburgh game this last season, but we couldn't get that schedule wrapped
NFL Season Predictions and Draft Excitement
00:01:55
Speaker
around. But you know we just got done with the draft not too long ago. How are you feeling about your your Steelers going into this season?
00:02:02
Speaker
Oh, terrible. Really, really bad. i'm just We just got the news, you know, very recently that Aaron Rodgers is coming back. He's 67 years old, and I don't see how anything could go wrong with with that plan. Listen, we're we're looking at, I'm looking at 2027 in that draft class, honestly. We've got a great defense. We have the oldest quarterback in the world and a brand new head and coach, brand new defensive coordinator, offensive coordinator. i don't know. of me
00:02:34
Speaker
part of me ah is hoping that we go like three and 14 and get a crack at an excellent quarterback. But my heart knows that we'll go nine and eight, make the playoffs and get blown out by the Bills.
00:02:47
Speaker
yeah Well, you know, you are ah you got something special going on, though. Even though you are getting old man Rodgers, you are getting his his old coach and Mike McCarthy. So, you know, maybe they can rekindle a little bit of the flame and and make a little bit of a run. I know I've been seeing way too early predictions of a Packers-Steelers Super Bowl. Where have you seen that? Is that just prediction? There's no...
00:03:16
Speaker
I mean, if you can find betting ons on that, I mean, i would, I would predict ah ah like a Cardinals-Titan Super Bowl before Packers scores. Packers have a shot, for sure. um I do believe in the Packers as a great team this year, so good luck to you.
00:03:34
Speaker
um we I would be stunned to see you in the Super Bowl. I think a lot of it is just, ah it it would be the good story being McCarthy-Rogers versus LeFleur, Love, you know, the two that replaced the other two.
00:03:54
Speaker
i think we have ah one of the preseason games this year is ah is against Pittsburgh. And ah ah one of the friends the show, J.J. Leahy,
00:04:04
Speaker
it kind of railed against that because it's in Pittsburgh. And he was saying that, you know, what better story than to have them come back into Lambeau and play. So it's kind of weird that that's happening. But, you know, I have to say I did love a little bit of the draft class this year. You got my boys, Jenning Dunker and Caden Weijin from Iowa. I think if Caden can do just half of what he did,
00:04:32
Speaker
force at least special teams for the Steelers. i think going to fall in love with him. I had high hopes of him going to Green Bay because they are in desperate need of a special teams return men. And Caden is one of those that he's electric. So ah even if he doesn't do anything on offense, if he can do what he did with special teams, you'll have something special. And then course, Jennings has got the the ginger mullet. So that you know that's that's kind of his source of power.
00:05:02
Speaker
I like our draft class. and Yeah, Caden's excellent. We needed it because we lost Kenny Gainwell to the Bucks in free agency, and he was kind of our great return guy a lot of the time. and um I guess to Calvin Austin too. Yeah, so we really lost all our return folks. That was a smart pick. I feel like we generally draft fairly well.
00:05:23
Speaker
um it's just been It's just been the quarterback question for... It's pretty much like last the last year of Ben Roethlisberger was the last time that I remember being like, I know what we're doing.
00:05:34
Speaker
And I'm in the the depths, the murk right now as you in the wilderness of no no quarterback hell. Well, I will give you a little glimpse of hope that I did like Will Howard when he was drafted.
00:05:48
Speaker
I do like ah Drew Aller. I think he's got a hell of an arm. And I trust Mike McCarthy when it comes to quarterback development. He did a lot of things for guys here in, in or not here, but with Green Bay that, you know, he he had some, there were some scrubs that the Packers had as as second string that he He really helped out. And then, of course, Rogers. You know, he really helped Rogers. That was one of the main reasons why why Rogers dropped in the draft was because they were worried about his arm angle and his footwork and stuff like that.
00:06:26
Speaker
And McCarthy pretty well got him ship-shaped for that. So if anybody I would trust with a quarterback, it would be Mike McCarthy. So that that gives you that little glimmer of hope, unless you're hoping to get into the arch sweepstakes or or whatever. But...
00:06:42
Speaker
There's no way. i wouldn't see like i I don't know if I've lived long enough to see like ah ah you know a 3-13, 3-14 season from the Steelers. The worst record I ever remember was a Bill Cowher years, which is over 20 years ago, you know a six-win season.
00:06:57
Speaker
And it was was just awful. So i'm very spoiled. you know And I'm like, oh, we're having a bad couple of years where we still make the playoffs and win 10 games. So... There are teams out there that are just, just, it's brutal to be a fan, you know? Like the poor Cleveland Browns.
00:07:15
Speaker
The poor Browns. think I think there's one per division because we've got the Lions. Well, no, we've got three. You know, Minnesota hasn't been to Super Bowl since the sixty s Lions, i think they made one in the 50s. Or no, that was even before the Super Bowl era. So I don't think they've ever been to one. And then, of course, Chicago hasn't won one since 85.
00:07:37
Speaker
Yeah,
Cooking with Congress: Process and Reactions
00:07:38
Speaker
it's crazy. But we're not here to talk about football. We're here to talk about cooking with Congress. I did remember the question I was going to ask you from last year. So I do want to start out with that one. That way I don't forget it again this year and have to wait another year to. But you do a lot of the for those that don't remember, you do a lot of the recipes for like presidents and and politicians and the like. And you make them you eat.
00:08:04
Speaker
or you eat as this person, you know, for a day as you as you say it, has any of the families ever reached out to you and been like, you know, hey, I don't know where you got that, but that's not quite how we did it or hey, we we used to eat this all the time and it really sucked, we agree with you or has any of the families ever reached out after you've tried one of the recipes?
00:08:28
Speaker
I haven't gotten too many of the families that have reached out. Well, there was one. i don't know if i talked about it on the previous episode. The only person that reached out after i attempted the recipe was George Santos. Really? Yeah. I made his...
00:08:46
Speaker
his carbonara and he reached out and he was like, you did not do it correctly. And he reached out in public on the comment section of like the Instagram post and people were like, is this a real George Santos?
00:08:58
Speaker
ah The infamous George Santos? And I was like, yeah, that's him. He's just not verified on Instagram, which is very funny to me. He might have been in jail at the time. I don't actually know. he reached out and then he sent me a DM on Instagram at like 11.05 p.m. Eastern time. And it was just a picture of the carbonara that he had made that night because he was so pissed off. He was like, well, I'm going to make the right way and show it to you. And so he there's like the classic...
00:09:27
Speaker
like gilded plate or whatever. It's got like the Greek gold on the outside and then it's this like creamy carbonara and he was just like, had to make it right since somebody screwed up my recipe. and so i At once i was like, I feel like he's mad but also like flirting and I need to remake this recipe. I felt i felt guilty. so i was like, I'm sorry, George. You know, like i I did assume when you said there are peas in it that it wasn't snow peas. Why would anyone assume snow peas? You assume green peas.
00:09:59
Speaker
So I made it with snow peas, changed the weight of the Parmesan. It was better. it was It was even better. And it was already a good recipe. So he's the only one that's reached out directly um and snarkily.
00:10:13
Speaker
Yeah, I just, I wondered about that because, you know, obviously a lot of these are family style recipes. that so I just was kind of curious that if any of the, yeah obviously some of them aren't going to reach out because those families run, you know, you're using recipes from like the 1700s. So I don't know how many of them actually know that they're related to said person. So who knows what's going on there. But ah you've...
00:10:41
Speaker
I got another one wrote down here that you've recently done s sack sauce. ah And I think you said it was John Adams' favorite meal or dessert or whatever it is.
00:10:58
Speaker
To me, it looks like a bread pudding. Is that basically what sack sauce is, is a bread pudding style thing?
Historical Cooking Techniques and Collaborations
00:11:06
Speaker
Yeah, so it was it was an Abigail Adams recipe called beggar's pudding with snack sauce, which is obviously incredibly fun to say, and that's what drew me to it.
00:11:15
Speaker
and um But the beggar's pudding part of it is, yeah, it's like a poor a poor man's bread pudding, right? So you're not getting the finest bread. It's maybe a day old. um You're sticking raisins in there, maybe currants. You could do dried currants as well.
00:11:29
Speaker
um And then you are just slathering it after you bake it. You're slathering it in this extremely alcoholic sack sauce. So sack just means sherry, like there's dry sack sherry.
00:11:41
Speaker
um So it has nothing to do with other kinds of Facts. I don't know. and Easy. boozy It's so boozy. that The sauce is basically just like pouring. If you just made bread pudding and you're like, I don't want to caramelize anything. I'd rather just pour a bottle of white wine on top. That's kind of what it tastes like. did Do you think that they added a lot of that alcohol stuff to their food because the food wasn't necessarily up to par, but it was what they were used to eating for so long that they just started having to add like alcohol and stuff like that to it to just make it palpable.
00:12:21
Speaker
Alcohol was such a consistent part of daily life back then. I mean, I think maybe you saw the John Adams episode, but like he started his day with alcohol, like to a tankard of cider. you know There's different accounts, but somewhere between like two and 12 ounces of cider in the morning. It's obviously like a session level, so less alcoholic than modern ciders, two to 3% ADV, but um it was cleaner than the water. And so people drank a lot more back then. It was kind of distributed throughout the day.
00:12:51
Speaker
from sherry and eventually champagne or Madeira, cider, wine. So it was, I think, just so common to cook with it. It was always on hand. They're like, oh yeah, we'll make a sauce out of it. And it definitely, I mean, you know, it blew out the bread part. I wasn't tasting like the cheese bread, the raisins that much anymore. So there's some validity to that theory.
00:13:13
Speaker
Yeah, and and then of course you did the Thomas Jefferson hot toddy and that was looked like it was jam-packed with with alcohol in it and you know it's completely different than what I think of as a hot toddy because I always grew up with a hot toddy being you know black tea with honey and all that and then you add whatever spirits that you wanted to and usually you only drank it when you were sick or if you needed that that warm uh chill, but ah you know, to warm up that chill you had. But, you know, i think I'd be screwed because I haven't drank alcohol in like 10 years. So I wouldn't be able to survive on a lot of the stuff that they made back then because, you know, know it's pretty strong. And then the toddy like you're right, like a regular toddy. I think that that way of like it's water or tea, right? You add the whiskey and the lemon. This is more like it's rum and brandy. You add a little bit of water.
00:14:12
Speaker
this is is' very It's tasty. It's flavorful. um Not exactly seasonal for this time of year, but I'm pulling out a lot of these old founder recipes. yeah 250th is coming up very soon. And so there's Thomas Jefferson recipes. There's Abigail Adams. I'm covering some recipes from like Hercules and James Hemmings, who are some of the like you know slaves who made a lot of the food for George Washington and Thomas Jefferson. And of course, I'm going to eat like George Washington very soon for a day.
00:14:42
Speaker
Are we going to get the Alexander Hamilton meal yet? Ooh, that's a good question. his his um His daily day of eating is a little tougher to pin down, but i've got some I've got some meals and my eye on a few of them. But, you know, there's so much that I'm trying to do before, like, July 4th.
00:15:00
Speaker
I don't know if I can fit in everything that I want. I'm like, oh, I have to fit it all in before the 250 is over. I got the whole year and I got lots ah lots of years after that to still kind of celebrate around the fourth and and bring some Hamilton recipes.
00:15:13
Speaker
There's so many Jefferson recipes too that are just strange and delicious and delightful and I'm remaking again like the drunken bread which is amazing and which is just basically like pour a bottle of wine into a a loaf of bread and make mac and cheese.
00:15:29
Speaker
So there's endless exploration for me. Yeah, I was just going to ask, are are you going to do mac and cheese with it? Because he was like notorious for his mac and cheese love. And then ice cream. i guess he was big on ice cream too.
00:15:42
Speaker
I got a homemade, like I got an ice cream maker this past week in preparation for the Jefferson episode. so Now, did you do it like he would where it'd have to be like a crank, you know, ice cream maker? Is it an electronic one?
00:15:55
Speaker
Taking a shortcut. So there's a fantastic channel. You're probably aware of it. Townsend's, and they do everything like, you know, They use the hand churning of the butter or whatever else. I'm trying to make it more accessible for modern day people if they want to make their own ice cream. it tastes essentially exactly the same, but they don't have to like milk their own cow for it. So I got the machine for it, but it's still like, you know, there's the laziest way of doing it. Like, oh, Thomas Jefferson liked ice cream. Let's just buy a pint of Ben and Jerry's. So I got it.
00:16:30
Speaker
I really want to make it myself and have the fun there. Right. And, you know, even myself, i've I've thought about getting my own ice cream maker because I I'm i'm a weird guy that I love ice cream. If I got a hankering for ice cream, it doesn't matter what time of year it is, I'm going to go get it. So we could be in the middle of winter and it's negative 20 degrees out and I could be like, hey, I really feel like a bowl ice cream tonight, you know, and, you know, so I'm big on ice cream, but I just haven't pulled the trigger on on getting the ice cream maker. I think we got an old crank one of my grandpa's out in in one of the storage sheds somewhere, but it's like, I don't know, doing it with the machine might taste a little bit better than the old crank because at least you know the machine's going to get everything mixed up properly in that. Whereas with the crank, you know, it's kind of like oh mixing between a mixer and a whisk. You know, you might not get everything with the whisk, but you know you're going to get everything with the mixer. so you know You might have a little bit of a better version of of Thomas Jefferson's recipes.
00:17:33
Speaker
I'll let you know. um I hope so. i'm I'm looking forward to it. I, you know, like I tell people, I don't just bring random people onto the show. I bring people that I follow their content and, and I do watch yours. Matter of fact, it gets so to the point where I'm flipping Tik TOK and it'd be like back to back videos. Cause I've, I've like skipped through all my other ones. So I do follow, uh, speaking of the, the,
00:18:03
Speaker
250th and the Founding Fathers, you recently, recently-ish compared, you know, since you were on last year, got to ah work with Ken Burns. I'm a big Ken Burns documentary documentary watcher. you know I love the Civil War. i did watch baseball. I did watch a lot of his Roosevelt one. have not been able to watch the American Revolution one yet, but I'm hoping to get to it soon. you know he's He's big ah documentary guy and and he's known for getting ah you know
00:18:43
Speaker
pretty accurately stuff in there and stuff people don't actually know. But how did the Ken Burns stuff come about for you? Yeah, I was a Ken Burns fan for many years. i loved the National Parks, the Roosevelt's, Civil War, the Vietnam War. I remember like watching those on my break, like the watching the Vietnam War on my break, like lunch break on my computer. ah I used to work at this gallery and people would walk in like, what are you watching? Like, oh, just horrors just watching horrors, but presented so like, ah you know, empathetically and intelligently. And he's just a fantastic storyteller. So I was always a big fan.
00:19:26
Speaker
His team reached out to me. I guess about a year ago or so. you know His like publicists were big fans of the show of cooking with Congress and they said, we'd love for you guys to like find a way to work together. and so It you know took a little while to kind of get hit because his schedule is like, he's gone. He's gone for years while he makes these documentaries. He just like disappears into the wilderness of of the Northeast.
00:19:52
Speaker
and Then when he comes out, he is like, on the road every single day, it feels like promoting the show and does such a fantastic job and so much hard work doing that. ah So it took maybe I think four months from the initial contact to like pin down a date. We worked with PBS SoCal, so the like local PBS affiliate here in Southern California.
00:20:16
Speaker
And they said, hey, you werere like we're having Ken in for this um the screening at the Academy Museum, the Academy Awards Museum, know, the Oscars. I think we can like set up a quick black box in the back if you can bring the food in and we can shoot there while he's in town, essentially like in between events. It'll work.
00:20:35
Speaker
And I was like, let's do it. And so I made everything in my home, ah put you know artichoke pie, and cheap dessert and some fire cakes and then got to feed them to Ken Burns in the Academy Museum like in what looks like ah ah a decent setup but truly like we just threw it up right in the back before this event started. So was kind of guerrilla style. PBS SoCal was awesome to like set the whole thing up. We've since become you know close friends.
00:21:04
Speaker
and And Ken was just a delight to to work with, seriously. One of the like brightest, quickest people that I've i've met. Yeah, he's, you know, on top of being a solid documentarian, you know, he's a good interview. He's, oh,
00:21:24
Speaker
oh I, that would be a, you know, I would probably have to wrap the show up if i got to talk to because I think that would be peak, not because I couldn't find anybody, you know, more popular, more whatever, but it just,
00:21:40
Speaker
that That guy right there, you know, because I grew up with it. Like I said, you know, the Civil War documentary came out in like the 90s. So, you know, I was born in 86. This will be my 40th year on this place we call Earth that, you know, I was probably...
00:22:01
Speaker
eight, nine, 10 when that documentary came out. And you know, that that started my love into the Civil War and the Old West and stuff like that. And then, you know, he's done baseball.
Ken Burns' Impact and Amusing Experiences
00:22:15
Speaker
Well, I'm on top of being a football fan, I'm a big, you know, Atlanta Braves baseball fan. So to sit there and watch a lot of that stuff, you know, it it really kicked in. And like I said, he's he's very accurate with a lot of his stuff. I know some people can call him out on you know, well, they didn't do it quite this way, but it's very few and far between that you you get that call out on him and yeah. And then you watch him in interviews and he's just this quiet, you know, um intelligent type of guy that it just,
00:22:50
Speaker
You had me jealous. Let's just put it that way. I think he's, you know, he's America's storyteller really. He's, he has told so many of the major stories of like our country's past in a way that is unflinching. And, um, and I think like,
00:23:10
Speaker
gives you wisdom and knowledge about the present while being very set in the time period. Like you feel like yeah you're living in the American evolution and you're really understanding the landscape. of I learned a ton from watching all the episodes as well. It's beautifully made. you should definitely check it out when you get a chance um because it's well worth the the hours that you spend on it. And ah I'll probably rewatch it, frankly, in the coming like weeks, just just around the 4th too.
00:23:41
Speaker
And that's what makes his so good is their rewatchability. You know, there's some of them that you can watch that you're like, oh, okay, yeah, you know, that was a good documentary, but yeah, I'm done with it. But his are, because you seem to learn new stuff every time you watch it.
00:23:56
Speaker
So you could watch it like a dozen times and you're still learning new stuff because you're you're like, okay, well, I've learned this already now. i don't remember that being in there and, and you know, ah You could put him on par with some of the top ah directors in Hollywood, you know, like a Kubrick or a Spielberg or something like that, because that's how much detail he puts into his work. But oh now you did the fire cakes and ah I wish I would have clipped it. The look you gave when you first tried to bite into that the fire cake was amazing.
00:24:33
Speaker
um Because it was just like it like a surprise look like, did I just break a tooth biting into this? What's the difference between the fire cake and the hard tack that they would do in like the Civil War? what's What's the big difference between those?
00:24:51
Speaker
Yeah, ah probably the amount of ash that you're eating is the difference. That's the main difference. There's no docking either, so you'll see like hardtack biscuits have like docking with a fork, right? Those like kind of things you're seeing in a lot of biscuits. They're a little more uniform too. The fire cakes that I've seen are are fairly rustic, even more rustic looking than the hardtack.
00:25:15
Speaker
and otherwise the flavor profile very similar the amount of time that you can keep them around too they'll they'll keep for years and years and years and they're best had when you dunk them into a liquid uh like water coffee something else a lot of people have it that way they're saltless they really had because salt was a a precious commodity in certain times during the american revolution so they didn't always have it to flavor the right than nothing that they were ingesting flavor-wise um and frankly i was afraid that like ken was gonna break a tooth more than i was gonna break a tooth like i was like i'm a duth's like that's okay that's like good tv if ken breaks a tooth like i'm gonna get buried in lawsuits and be the guy that like you know cracked ken burns tooth before his big
00:26:03
Speaker
premiere, which would not be great. But he just dove right in as I was talking about, oh, they're they pretty hard. and he was He just bit into it before I was even prepared. Oh, all right, great. he's just He's jumping right in. And that's the same energy that it took into to each bite.
00:26:17
Speaker
I think his reaction to to the artichoke pie was really hilarious because it was like, Did not expect that when we cracked it open. I didn't expect it either because I had made it without opening the lid. so I was like saving the lid reveal for for ken and myself to see at the same time. So I had no idea what it was going to look like inside. It was very interesting.
00:26:38
Speaker
Yeah, and he like you said, he seemed to enjoy it i So is it like a sweet flavor to it? So like a dessert type of? Yes, a dessert artichoke, you know. That'll work.
00:26:51
Speaker
I really do want to remake that one too. And like I think an artichoke pie could have, it's got potential. it It definitely wasn't bad, but I wonder if it could be made into like an interesting version of ah a more modern pie. Kind of like we do a sweet potato, right?
00:27:06
Speaker
Yeah, yeah. It's possible. It's possible. I'm going to play around. I'll do a recipe rescue at some point, maybe. see if i can get that over to ken it'll look a little prettier too and than the weird relic that was inside that coffin crust to it which is essentially like a ah box made of crust right right and you open it up and there's like these desiccated looking artichoke bottoms it was very strange i honestly didn't think it looked too bad myself it was good presentation and all that too but those coffin deals are uh you know that that obviously has a lot of british connotations to it because they're very notorious for that style um but yeah was it better than the martha washington lettuce pie oh yeah way better than lettuce pie absolutely lettuce pie was a mistake
00:28:00
Speaker
i'm I'm grateful to have tried that one though, because it was so weird and so upsetting and so wet that it stuck with me forever. and and It like helped kickstart like my relationship with the ah the the California prunes. The prunes were like an important part of that recipe. You stew the prunes and lay them across. i was like, what are prunes doing here? This is a second recipe. I've had prunes and they have been done dirty. and And i like I like prunes because you know I'm an old man, but also because they're delicious.
00:28:34
Speaker
And they like reached out afterwards. theyre like, hey, do you want to like save some of these recipes with prunes? was like, yeah. And so we've partnered up you know we partnered up for like four different episodes to rescue the prunes from these weird old recipes and make some delicious ones.
00:28:48
Speaker
You know, I'm one of those that unless it has specific stuff in it, I'm open to try anything. And, you know, i I'm not a black olive person, so don't give me anything that has olives or any kind of olives. I don't like olives. So, and liver any kind of livers i've had my that was one thing my parents always laughed about was i was willing and open to try it every time that they would have it but the minute i put it in my mouth i was sick of it and i threw yeah i wouldn't throw it but i would spit it back out so i i've had my shares of livers that i i've tried it enough i'm not a big fan of it and there's a couple other things that if it's in it i coconut i'm not a big coconut eater either so i
00:29:31
Speaker
if that stuff's in it, I won't try it, but I'm pretty open and honest on trying things, but there's some things that you make with these recipes, it's like, yeah, I'd try it, but I don't think I'd be happy about it. You're not aching to
Food Preferences and Unique Diets
00:29:46
Speaker
try some of these. Yeah. no the but The three things that you don't like is that they' they'll never touch into like a, they'll never combine into like a mega horrible food for you. Like I can't how it with coconut flakes or coconut flakes. So at least you never have to worry about like your ultimate destruction in one meal. Whereas I've had to worry about that like a couple of times. like
00:30:07
Speaker
mean Like i I really, really don't like ketchup. That's like my one thing i don't like. I'm extremely allergic to carrots and like there'll be know at home where my daughter will just be like dipping carrots into ketchup be like, dad, i'm like, oh my God, this is my kryptonite right here.
00:30:25
Speaker
Yeah, i I always remember the carrot one because we talked about that last year and I said that my dad's allergic to cucumber. So it's kind of those weird allergies with it. And um so kind of speaking of kids, you recently did your um meals as a person in whatever district it is. And you recently ate like a two and a half year old toddler. How did you decide to pick that one?
00:30:54
Speaker
Now, now that's, that's unkind. You can't call Mitch McConnell that he's, yeah, I get a ton of fascinating submissions for eating like America.
00:31:07
Speaker
I, I do one a week, um, which is, you it's a full day of eating. Um, when I eat, like a, a person who's not a politician or public figure, the submissions have all historically come from like paid supporters of the show. And I've got maybe a thousand of those who are, you know, who get access to you know, virtual cocktail classes for free and they get to vote on certain things like which president when he like next was like the most recent poll I put out there.
00:31:34
Speaker
And they also get to submit their daily days of eating. I've had to pause submissions for a second just to catch up on the massive backlog. Because again, going one a week, I got way more submissions than I ever imagined, which is amazing. The toddler, I like to diversify by like region and profession and age.
00:31:51
Speaker
So it's not just like you get seven from Florida in a row or something. Right. So I was like, well, I've done my grandmother who's 98. I have a widowed homemaker ah up you know soon who was 92, eventually did that. And I was like, gotta go a little younger here. And then I saw that there was someone who submitted something like, we ate like my two and a half year old. So I was like, but that's definitely young.
00:32:10
Speaker
ah And it was really it was really fun. It was fun to you know treat the day like a toddler. And kinda let it you know infect me in a nice way and did art at the end of the day after my desserts. and you know i didn't The only thing that was unrealistic is I didn't throw everything on the ground and scream, I guess. But I'll excited.
00:32:30
Speaker
Well, and you forgot to mix it all together and you know like just grab it by the handful. coming into my face. Yeah. did Did you go full out and sit there and watch cartoons while you were doing it? and and go back i was like, I'm considering that for like, I've been thinking about this fun series where I'll do like the morning routines of different public figures too, you know, like not just the food, but I like, what did their actual morning look like? Or their whole day look like?
00:32:59
Speaker
and live like that because of the toddler day because of a few others. When people have added the color into their submissions and been like, usually I'll like, you know, take a four mile hike afterwards or I'll ride my bike and then I'll eat lunch. And I don't usually include that because like that's a big ask. I don't own a bike, unfortunately, you know, stuff like that. words It's 100 degrees out in California. I'm not going to hike four miles. um But it was like, oh, that is kind of cool to like go method a little bit and even like add those activities in as well. Because it does give you a more full picture, like living like that person for a day. Although then, to be frank, like I
00:33:36
Speaker
There's some lines I just won't cross with my wife and like her changing my diaper. is not and I can't go full, full method, you know. there's ho Do you ever wonder if people just throw the most random stuff together and call it third day when they submit stuff?
00:33:57
Speaker
I get that question a lot actually where people like, oh, this guy's trolling you. Like, no way that anyone eats like this. But I don't think that there's a real, that's partially why I i opened up just for paid supporters because I was like, if I open it up to the whole world, I'm going to get some random stuff that people can just throw.
00:34:13
Speaker
Breakfast, a zin. Lunch, five zins. All right. That's probably trolly. And I could always just say no. But I feel like there's an extra level of like, you know, these are people who are in the cooking with Congress community in some way.
00:34:27
Speaker
They love the show. And I think they really want to see themselves represented. They want to see like there's a major curiosity about like, well, what do you think? Like, how did it feel to eat like me for a day? And so they're really only like tricking themselves. And they also. Right.
00:34:41
Speaker
They get plenty of me eating weird stuff. like They don't need to submit something. They're never going to top like fish jello. You know and i mean? Like there's no way. There are only there was only one that I questioned whether it was real because all the other ones, even if it's wild, like, yeah, people eat strange diets. And that's part of that's part of the tapestry of America. That's why I love the series. The only one I questioned that reached out was the cocktail, the craft cocktail bartender from Seattle.
00:35:11
Speaker
And I was like, okay, I just like tallied the numbers on the alcohol. Is this like sincerely what you drink during the day? And so like i hate I don't mean to like sound like a you know patronizing jerk or whatever, but like, are you good? Like, are you all right?
00:35:31
Speaker
And she was like, yes, I drink much less now, but like, this is a really busy time. And, and she was very open about like, this was true. And the funny part is a lot of other bartenders are like, this day looks like my day, you know? And so what to many people is like, there's no way you are getting trolled. This is a problem. Like, this is like, there's no way this is real. A lot of other people were like, this is too real. what they think So it was very, i kind of highlighted, you know, the odd amount of ah the high amount of alcohol consumption in that profession for certain people too. So it was fascinating and it it absolutely smashed me over the course of the day. i don't know if you saw that episode, but it was like lunch, six ounces of bourbon. i was like,
00:36:19
Speaker
It crushed me. Well, you got to think about it, though. A lot of the people in that, you know, you got people sitting at the bar, oh, well, you know, have this one's for you or have this one. And, you know, like I said, i don't drink anymore. i you know, when I did, i I worked at a gas station that we had a bar that was like right across the street. So after work, it was just, you know, I'd go over there and I had some friends that were bartenders and that. And you would just see that where, oh yeah, like you know, cheers. And they would drink. It's like, ugh, how do you go through a day like that? I couldn't imagine working my job, you know, an eight hour shift of my job, sitting there throwing back shots and stuff like that. So it's crazy, but...
00:37:02
Speaker
ah I also watched that you did the presidential cottage cheese where you did the four different versions of cottage cheese and of course one of them was your bane of existence with the with the ketchup.
00:37:16
Speaker
oh But I have two more to throw out there for you. They're not presidential. But I know two certain people that I've grown up around that eat weird cottage cheeses.
00:37:29
Speaker
Okay. My mom loves putting ah ah green olives in her cottage cheese. That's your nightmare. That's my nightmare. And my dad will put either maple syrup or sorghum in his.
00:37:42
Speaker
Yeah, I've had maple syrup. I've had sorghum as well. That was my grandma loves sorghum. That was like her main syrup of choice. So I've had that. i think those are kind of nice. Maybe a little crushed nuts or some raisins on top or blueberries or whatever. that totally that totally works.
00:37:59
Speaker
Olives on cottage cheese. I can see that being, honestly, that just sounds like combining um parts of like Gerald Ford's lunch, which is like martini, dirty martini or whatever, and cottage cheese with raw onion and steak sauce. So like if you take some elements of the martini and put it into the cottage cheese, there you go. I would bet that would be not terrible. I would try that.
00:38:22
Speaker
Green olives. over cottage cheese. Is it going to be you know something I return to often? Probably not. But it's in that savory category. like My favorite was probably the Jimmy Carter, which was tomato, salt, and pepper. I was like, this is kind of nice. So I bet that olives, maybe a little bit of a pepper in there.
00:38:42
Speaker
Yeah, that has potential. I'll give it a shot. Yeah, i mean she don't eat it constantly, but there'll be times that she'll go in there and make sense like, Mom, what are you doing? And she's throwing olives in her cottage. She's like, okay, yeah, yeah, more power to you on that one. ah You know, i I love cottage cheese, but i i don't really mix anything in it because it just, it has that unique flavor already that it just, it I haven't been able to find that perfect thing that I'd want to throw in there and try to mix it. um
00:39:19
Speaker
There'd be times at work that I'll get kind of a rush for lunch. So I'll have like baked lays with my cottage cheese and I'll like dip the lays into the cottage cheese and eat it that way. And you know, just because I have a short amount of time with lunch, it's like, okay, well I gotta to get my food intake in quick and I can't sit here and enjoy it. And it's got an, inner it's not bad, it's an interesting flavor to it too, but I haven't, haven't got to the point where it's like, okay, yeah, what do I wanna mix into my cottage cheese?
00:39:53
Speaker
You ever see those recipes that are like, I made bread out of cottage cheese, and it's like healthy bread. Or I made, you know, like I blended cottage cheese and made it into like ice cream or a cake or something. and Yeah.
00:40:06
Speaker
Yeah. I follow Liam. Yeah, there you go. He took the cottage cheese challenge. He did it. yeah Yeah. I actually sent him a message trying to get him on the show, but I never heard back from him. But yeah, he's the cottage cheese king, if if you want to call him such thing. i do. He got tagged so many times when I put up the challenge. I was like, he's going to have to do it. That's great. and he He echoed my sentiments on ketchup with cottage cheese. Not good.
00:40:34
Speaker
Not good at all. And I know you don't like ketchup, but I've put ketchup on my mac and cheese, and it adds a... Yeah, my dad does that too. He likes it. Yeah. um but so you also talked to another guy that i i really enjoy a lot of his stuff i actually grew up watching wishbone and he was a writer on wishbone that i found out later on um but i also love the radio show wait wait don't tell me and he's on a panelist now and again and that's mo rocca What was that like and how did that come about with the interview you did with him?
Exploring Historical Eating Habits and Recipes
00:41:10
Speaker
And how do I compare to his interview? you I don't know how tall you are, but Mo is much taller than you'd expect. yeah I think that's how you compare.
00:41:23
Speaker
oh Moe was a wonderful to talk to. That CBS Sunday morning, their team reached out, um I guess, yeah, last year.
00:41:34
Speaker
It was like right after we moved into this new house and ah and they were just interested in talking about presidential eating. He is a presidential nerd. He's visited, i think, at lots of the different graves of many of the U.S. presidents.
00:41:50
Speaker
Obviously, he was a Daily Show correspondent as well, which where first saw him when I was younger, and I loved the Daily Show growing up, because I was like, politics and comedy? You could do that? That's amazing.
00:42:01
Speaker
um And, ah yeah, so they they set up the interview. they They came, you know, for a day and shot a bunch of B-roll of me making James Garfield's squirrel soup. Excuse me. And, um,
00:42:13
Speaker
And then the next day we sat down for a really fantastic interview. um It was incredibly easy to talk to Just, you know, like Ken, just smart as a whip and knows his stuff about all the all the presidents and the time period. So we were able to like really geek out. Some of the stuff never made it to the full interview, um which is okay. But there were so many rabbit holes we went down and that he knew, you know, about the first ladies. And he was like aware of Helen Taft and like,
00:42:42
Speaker
her condition that may have stressed out William Howard Taft, and that's why he started eating so much. you know So he was just like, it was fun to just play basically for a full hour. And then he was game enough to actually put ham mousse into his mouth, which is, credit to him for the bravery. It was a lot of fun.
00:43:00
Speaker
Yeah, and like I said, he's, he's i you know I remember watching Wishbone and seeing the weird name Mo Rocca on there, but I never put two and two together when I got older. But yeah, he's very intelligent and and and you know a lot of funny. you know i Like i said i listened I don't listen to it as much now just because it...
00:43:25
Speaker
There's so many podcasts and everything else that I try to keep up with, but I did love Wait, Wait, Don't Tell Me. i would listen to that constantly. And you know just some of the stuff that he would pull off on there is is tremendous. And yeah, he's he's big into um the histories and that. so Because he did a show I think he had a podcast. I don't know if he still does it, but it's like Mobituaries or something like that where yeah yeah where he'll go through and read ah weird and ah obituaries and stuff like that. so Yeah, it's a great show. like We were talking about Wishbone a little bit because I also grew up on Wishbone. That's how I think it helps birth the love of reading for me. yeah
00:44:09
Speaker
that show and he was saying, and i'll I'll probably butcher his words, he said it so eloquently, but no Wishbone was the hardest writing job he ever had, he said, because you're taking classics of literature and then distilling them down into you know a kid-friendly format and then you're taking that kid-friendly format and you're translating it through the eyes of a dog.
00:44:36
Speaker
And so there's all these levels of understanding that he, that the writers room was very aware of when they were creating each episode. And I just thought that was such an interesting perspective as someone who, you know, I had just watched it as a kid and enjoyed it And I didn't really think about craft that went into it and the difficulty and trying to you know, get that across and and have it resonate with kids. It's incredibly hard work.
00:44:57
Speaker
And then cutting it down to like a 28, 30 minute format is that's crazy. But I did love the show. I wish they would do a kind of an updated version of it. Cause I think a lot of the PBS shows that we grew up with, I think could do with a Renaissance because kids need something like that, that, you know, wishbone where in the world is Carmen, San Diego, stuff like that. one i know reading rainbow is a big one. I grew up on Arthur, but yeah, Carmen, Carmen Sandiego, I had like a ah a video game on a CD, I guess, like a PC game of like where in time Carmen Sandiego and that I still think about that at least once a month. Anytime I'm like, i like oh, Nefertiti, I like saw that reference in the museum exhibit.
00:45:43
Speaker
That reminds me of that amazing CD-ROM. video game of where in San Diego is I will go one further with you I remember the floppy disk put into and and yeah so i I do and I remember coming home from whatever grade I was in and that would be one of the first things that we would flip on and watch and ye um you know i just I think Ghost Rider was another one that was tremendous. that I think that stuff would help kids nowadays. If you're going to put them in front of a screen, at least give them something that's going try to generate...
00:46:24
Speaker
want into wanting to read, like you said, Wishbone. i went out and read all the classics once I watched Wishbone. I was reading a Tale of Two Cities when I was in fourth grade because of friggin' Wishbone.
00:46:39
Speaker
and And, you know, Dickens is still one of my favorite authors because i watched a lot of the Wishbone stuff. so Um, not to get on a long road, that could be a whole nother podcast talking about old TV shows recently just started a new thing i don't know if it's for youtube specifically or if you're gonna kind of cross-platform it but i did see that you did a fireside chat yes yes what are your hopes for with the fires i love the story that you told about it
00:47:13
Speaker
I mean, told on that one. But what's your outlook on what you're wanting to do with your fireside chats? Yeah, so I've got the second episode actually coming out in the next week, um which is exciting. I really wanted to...
00:47:27
Speaker
the The greatest like reigns on my ambitions for the show and my curiosity is just time, right? It just takes so much time. I've been trying to like tell these longer stories and because I'm a presidential nerd. I'm like a presidential ah nerd since you know age five or six or whatever. so to be able to like tell that longer story and still clip it out with like some food involved, the cocktails involved. That's my background actually. As we've talked about before, is I used to teach cocktail classes, worked at a distillery. and so Being able to like integrate that part of my experience has been fun um beyond just like a spiced toddy. Right. my own drinks that are related and be creative that way. And so ah this next episode is going to be about the gigantic wheel of cheese that existed in the White House during Andrew Jackson's presidency. And so if you are a West Wing fan, you've probably heard a big wheel of cheese day. That is only like 2% of the story was what you heard on that.
00:48:23
Speaker
so um yeah, I'm You know, I have a few others planned, um but to be totally candid, the stuff with the 250th and the amount of like partnerships that I've got um kind of overtook the fireside chat series. So I was like, I'll probably have time to do like 10 of these, but.
00:48:44
Speaker
And it is hard to keep up with that. And in the July 4th, there's a lot of travel I've got this year as well, which is exciting. And I'm not sure if we talked about this prior. I have not announced it to the you know mass following on social media yet, but i am also working on a cookbook. And so that has taken up. You beat me to it. I actually haven't wrote down, when are we getting a cookbook?
00:49:11
Speaker
In a while, um but I am spending a lot of time in the kitchen right now in preparation of that. So i'll i'll be you won't be able to stop hearing about it whenever I've released it to the public and it's official, but it's still some time away. And so i' you know I've got permission from the publisher to like, yep, you can tell podcast hosts, you can tell people on you know TV or whatever, can tell Malaka or whatever, which I did.
00:49:35
Speaker
But they're like, don't don't like make any big announcements on social media. So we'll keep this between me, you, and all of your viewers and listeners. All 50 of them. yeah We're good.
00:49:47
Speaker
um ah Drilling and exciting and definitely has taken me away from a certain series more than I wanted. So it's been slower. I was like, I'll do one a week. And then i was like, probably one a month for the Fireside Chats. But very excited to the next one.
00:50:00
Speaker
Does a lot of... Now, I know prep is big because I'm the same boy here. Even though we do one to two shows a week, prep is big. But how how long does it take you to prep?
00:50:16
Speaker
ah And what's what's the production that goes into what you what you're doing? Depends on the episode. um For... the eating like series which is probably the most popular one is when i eat like a first lady or a president or a politician for a whole day the day itself is of a full day like i wake up and i'm i'm in the kitchen depending but i'm in the kitchen you know starting at eight cooking and then eating around it's like an eight to eight day so a 12 hour day obviously i do other stuff in between the eating and the cooking but the
00:50:54
Speaker
you know the presidents had staff or they had people who were enslaved who made the things for them. like I got me. And so I'm making all this stuff myself. And so it's a pretty time intensive day. The research is really heavy as well. I actually had to... um higher research assistant, which is fantastic. Her name is Star Rose. She is wonderful and she has helped me kind of like needle down on things that were maybe apocryphal that I had heard, right? Like I heard Ben Franklin started his day with like gruel and porridge.
00:51:26
Speaker
Is that accurate is like the 1770s or is that more of an early day thing? And so she'll go down the rabbit hole. and She has connections with all the like libraries and museums. And she'll be she'll find out. Nope, you know that was him in his like early 20s where he ate ghoul, not so much in his 70s.
00:51:43
Speaker
Which like if you go and there's a bunch of like AI history accounts now where they show... you know, some like, I saw one one where it was like Ben Franklin's like daily day of eating. And i was like, damn, I was gonna do that. and I'm still gonna do that. But I saw it first with this AI account, but it's completely inaccurate. Like it shows his, you know, in his 70s, like as you understand him, Ben Franklin, but he's eating the food that he ate when he was a teenager, right? and so Yeah.
00:52:09
Speaker
It's about that like intensive fact checking because there's a world in which I just like, oh, well, they must be right. I'll just eat gruel this morning. Right. And then that's the day of eating. I'm a stickler for also like calling out my own mistakes. And so if I've messed up, I recently even just like screwed up a club sandwich because someone was just like, that's not a club sandwich. Where's like the bread should be toasted and there should be a toothpick in a club sandwich classically and a third layer of bread. I was like, oh, my God.
00:52:37
Speaker
What I have called and what has been called in my like home a club sandwich since I was a kid, not a club sandwich. Never toasted the bread. Only had two pieces. So I was like, I'm so sorry. like You're right. like Thank you for pointing this out because I want to learn. I want to make it better. and I want to you know take the time to do the research. On those Eating Like America days, that's where i don't have Star Rose working on it. And so like but like I know what a club sandwich is when apparently I didn't.
00:53:06
Speaker
um and yeah those ai accounts are there's another a podcast that i follow mash matters you know talking about the tv show mash and they call out those ai things all the time because they you know they put the click bait bait title on there and you know this person was the most hated person behind scenes and then it's just all ai created mess so i feel you on that luckily we had we're not big enough that we have to worry about our my show being ai clipped for anything so we're good on that one um that's about like i feel like i weirdly picked a uh like a a profession that's a little bit ai proof where you're like yeah i guess like you could like someone could ah
00:53:53
Speaker
do an AI version of them eating the meals and stuff, but man, that would be a lot of work. And like, everyone kind of knows like, oh, is there someone who's eating like a president? Like we know what that is. but And i I have to put my body through it. Like I'm sure they could have a, you know, an AI generated like,
00:54:12
Speaker
What I've seen is like a lot of dudes will AI generate like an attractive young woman to like go walk through history and like, I'm on the Titanic. I'm trying to save everyone.
00:54:22
Speaker
And that's not what the creator looks like. The creator is a guy and is like 30s or 40s. And so I could see a world in which someone's like, maybe I'll have like, you know, an attractive young woman in her 20s eat like a president every single day. But I think I beat AI enough.
00:54:38
Speaker
I got to it first. And I put my body through it And I do the actual cooking and whatever else. And hopefully i' I'm AI proofing cooking with Congress that way. I don't know. Well, yeah, you're never going to get the true reactions out of it. You know, you could have ai eat a lettuce pie, but you're not going to get the reactions out of actually eating a lettuce pie. Knowing AI, they would thoroughly enjoy it. And, you know, it would be like amazing. It's like, you know, okay, whatever. It's already turned into like an influencer, you know, like. clicking the cup or whatever and being like, you have to try this new lettuce pie from Martha Washington.
00:55:16
Speaker
Most decadent gets you 12 grams of fiber for every slice or whatever. Yeah. um I don't have too much more for you, but this being a Packers related show,
00:55:28
Speaker
I wanted to throw a recipe out there that I found from one of the greatest coaches to ever coach the game of football. This was a i just want to read you the recipe and you just give me a breakdown on what you what you would think of it and if you would want to change anything or whatever with it. But This is a recipe that he put it or was featured in the All Stars Athletes Cookbook from 1965. So this is one of those that from Vince Lombardi that ah supposedly this is the recipe that he made.
00:56:08
Speaker
him He made himself every time that they would have a party. It was his specialty to make. So it's called Vince Lombardi's Broiled Deviled Ham Steaks.
00:56:21
Speaker
Yeah, it's it's quite interesting. So the ingredients is one box Coleman's dry mustard, four ounce size, a quarter cup fresh orange juice, one ham steak about a half inch thick, caro sauce or syrup, and then for the side dish, it's sweet potatoes or yams baked and buttered.
00:56:45
Speaker
Corn syrup? Just straight up corn syrup is what they're going to be. Yeah. Well, they call it caro syrup, caro syrup. K-A-R-O. Yeah. Yep, that'd be corn syrup. fascinating And then you just dump, you mix together the first ingredients, glaze it basically, hams. Yeah, so here's the instructions. It's only three instructions for it. So you put the dry mustard in a mixing bowl, blend in orange juice and enough syrup to make a medium thin paste, spread paste on both sides of ham steak, place under broiler on rack for 15 minutes on each side. 15 minutes?
00:57:21
Speaker
Serve with potatoes or yams baked and buttered. It doesn't say... Yeah, 15 minutes on the broiler. Yeah, broilers are set. Yeah. That's a long time for sugar to be exposed to fire. i I am fascinated to see if that comes out.
00:57:40
Speaker
I mean, i'm I'm imagining there's no way that it is. If you follow the exact instructions, that isn't just... burnt pig like that is that's i want to try it obviously and it's only for one thing though that's fascinating i would have thought that would serve like a significant amount more but you know well it says serves four to six okay okay so it's a you know per ham steak i don't know like um okay yeah four to six for that amount kind of makes sense but still i i 30 minutes with the broiler pretty intense.
00:58:13
Speaker
That's usually like a two to three minute scenario for most things before it gets crackly. So maybe broilers were less intense in the 60s. I don't know. Yeah. Well, that's what I was going to say was it doesn't have what the temperature is because I know the broiler now is pretty toasty. So I'm kind of wondering about that back then too. But Yeah, so I found that, ah and like I said, I read that this is the one that whenever they had dinner parties or special occasions that he specifically wanted this made every time. Wow, okay. Well, I really thought you were going to be like ah two tablespoons of greatness mixed with four cups of perseverance.
00:58:54
Speaker
Mix in some. Well, that's why it doesn't burn is because he's such a great godly like coach that, you know, he tells it don't burn and it doesn't burn. That's probably true. You can coach the burn off of the ham steak if you're good enough. So, man, I'm very curious. I kind of want to try that. i've encountered a few NFL players' recipes, Steve Largent mostly, a few times and a couple others. But that would be that'd be a fun one. I might just get curious. If you want to send it my way, I might give it world football season in the fall.
00:59:26
Speaker
Well, I'm even interested in just this cookbook period because, ah like I said, All-Star Athletes Cookbook from 65. And it says from all sports, baseball to car racing, football to golf, and everything in between. So it makes me wonder who, what recipes are in there. And I might even, if I can find the book, might even get it myself, but yeah. Yeah.
00:59:47
Speaker
Get it. I think that's great. I am always building my collection of on books, mostly politicians, political figures, et cetera. But occasionally like, you know, I just grabbed the, in what's it called? The Enchanted Hill Cookbook, which is like the Hearst Castle ah cookbook, if you know, like the newspaper guy. He's got a literal you know castle out here in California, and it's a cookbook, and it's pretty weird.
01:00:13
Speaker
Yeah, he had the castle, but he liked living on his yacht out in the bay. Yeah, here the castle is so cool. it's It's truly like, you know, 25 foot tapestries in there and dining halls that look like they're for royalty. There's zebras running around. It's so cool. But that's what you do when you got so much money you don't know what to do with it.
01:00:33
Speaker
What are you going do you to got to get some zebras. So I told you I'd keep you about an hour. We're about at that mark now. Would you like to tell everybody where they can find you and and what what more you're up to, even though we've pretty much covered what you're up to until the 4th of July?
01:00:49
Speaker
yeah yeah. You can find me at Kookin, C-O-O-K-I-N, no G at the end there. Kookin with Congress, pretty much anywhere. um Instagram, YouTube for the longer form episodes, which have been exciting to be able to dive into TikTok. I've got a sub stack that I release once a month, just kind of a newsletter keeping people in touch.
01:01:10
Speaker
And then you can stay tuned you know in the future. i'm sure I'll talk to you before the the cookbook is out. We've got to make sure when you do release it that we get you back on so we can go through the... And if you need any Iowa-specific recipes, you know you know who to reach out to. Thanks for having me on again, Joe. This great.
01:01:31
Speaker
I love it. You can follow him we're at at all his, um what he just said, TikTok and all that. You can follow us, Ohana Packers Edition, on Facebook, Instagram.
01:01:44
Speaker
And I think that's it for that. yeah It's Ohana underscore Packers on the Twit Machine. um I'm Iowa Joe on Blue Sky. I'm a little on a little bit more active on Blue Sky than I am on Twitter for obvious reasons. um We do have a TikTok page where you can find clips of the show over there.
01:02:03
Speaker
YouTube, make sure you like, subscribe, wherever you get your favorite shows. That way you can keep up with Guests that we have on you know, ah we'll be starting back to pack our content probably about mid to late July. So Mike will be back by then.
01:02:20
Speaker
um You know, we are still trying to get to 100 followers on Facebook. It's been a little bit rough because trying to put content up over on Facebook is a little bit of a pain.
01:02:31
Speaker
But once we do, we do have stuff for the giveaway, autographed pictures, Hawaiian treats. There you go, Bennett. You can follow us over there and have a shot at some of the goodies Mike sent us from Hawaii. There you go.
01:02:47
Speaker
But, you know, send in in questions. Send in any, you know, if you got guests. I'm still looking for somebody to talk paranormal. So if anybody knows somebody who has like a paranormal podcast or anything, send that my way. That way we can get in touch.
01:03:02
Speaker
As Mike would say, go pack, go, and aloha.