September 27, 2024 • 30 mins
In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.
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Speaker 1 (00:08):
Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese.
Speaker 2 (00:11):
And I'm Lauren Vogelbaum. And today we're talking about automats,
and really specifically about this one American automat company, Horn
and Hardart.
Speaker 1 (00:21):
Yes, yes, well, was there any particular reason this was
on your mind? Lord?
Speaker 2 (00:27):
Oh no, you keep asking me that question.
Speaker 1 (00:31):
The hot seed.
Speaker 2 (00:32):
Every time I was looking for some kind of technology
related topic, and I've had on our kind of on
my like shortlist for to do, like a vending machine update,
and then I was looking at the vending machine outline,
and then I was like, automats, What the heck is
up with those? So, yeah, here we are.
Speaker 1 (00:53):
I was going to ask if.
Speaker 3 (00:54):
You'd heard of them before, I guess, oh yeah, absolutely
definitely like a cultural standpoint in my like minor obsession
with mid century modern design and fashion.
Speaker 2 (01:10):
Automats feature in there somewhere.
Speaker 1 (01:13):
I guess.
Speaker 2 (01:13):
Speaking of there's like a really good automat scene in
the film Dark City, really beautiful film. I fall asleep
every time watching it. It's like one of my favorite
movies up there with like Brazil, that I always fall
asleep during.
Speaker 1 (01:32):
Interesting.
Speaker 2 (01:34):
Yeah, I don't know something about the pacing is just soothing.
Speaker 1 (01:38):
Oh man. This reminds me of the time I was
sharing a room with a friend and she was like,
do you mind if I watch Midsommar? It helps me sleep?
And I was like, I absolutely not, we cannot do that.
I'm sorry. I don't say no often, but in this case,
oh wow.
Speaker 2 (01:55):
See, I felt like those two choices were like some
of the least soothing films that you could passably choose
to try to fall asleep too. But I think Midsomar
has them beat.
Speaker 1 (02:03):
Yeah. Yeah, she said it so like innocently, as if
I won't have any questions about it, right, yeah, all right.
I mean I get comfort out of horror movies too,
but I usually don't sure all asleep.
Speaker 2 (02:18):
I guess I've fallen asleep to like horror type media
for a very long time, Like my current one is
just reruns of Supernatural, So yeah, if.
Speaker 1 (02:28):
I've seen it enough, I could do it. But anyway, anyway,
I haven't heard of automats before. But interestingly, when we
were doing this research, when people were describing these Asian h's,
it was such a clear description and it painted such
a vivid picture. I was like, oh, my gosh, I've
(02:49):
seen this in Marvelous Missus masl.
Speaker 2 (02:52):
Because okay, there you go.
Speaker 1 (02:55):
I and it was in the final episode they go
to one of these restaurants. And when I was watching it,
I was like, what is this because this isn't the
type of show that's gonna like have a fictional restaurant
urge something. But it felt so out of time and
place to me. It was so like clean and bright.
(03:17):
I was very like, I don't know what this is.
But right when I was reading this, I was like, oh,
my gosh, that's what it was, and I loocked it up. Yep.
Speaker 2 (03:28):
I never got to the end of Miss Maisel, but yep, no,
that's that's what it is. This like very retro futuristic
sort of sort of thing that.
Speaker 1 (03:38):
Yeah, so many windows, oh my goodness.
Speaker 2 (03:43):
Yeah.
Speaker 1 (03:44):
I will also say I think there are similar things
happening in other countries, but those are gonna have to
be other episodes because I got overwhelmed. It's too much.
Speaker 2 (03:53):
Yeah, that's that's really fair. I sort of got overwhelmed
just talking about this one chain.
Speaker 1 (04:00):
So yes, so future futures problem, yeah, yeah, or something
to look forward to.
Speaker 2 (04:10):
Oh, there you go. That's a much nicer way of
putting it. Absolutely Okay, Well, all of that being said,
you can see our prior episode on vending machines. We
do mention automats like a couple times in there and
talk a little bit about like vending machine technology and
the history thereof. So all that is related.
Speaker 1 (04:34):
Yes, yes it is, which I guess brings us to
our question. Yeah, automats, what are they?
Speaker 2 (04:44):
Well, an automat is a restaurant made of vending machines.
It's a mostly extinct type of quick service restaurant or
cafeteria where instead of interacting with a cashier or a
server to or and receive your meal, you instead have
access to all of the items on the menu via
(05:05):
these walls of self service vending cubbies, where each item
is kept to the appropriate temperature behind a little glass
door and stalked from behind the wall. So you browse
the cubbies, select what you want, and pay for each
item individually via like a coin slot or other device,
which then lets you open the door and take the item,
(05:28):
and then you can then usually like on a tray
or something, take your items to a table to eat.
If you want anything else, you get up and get it.
The fair is typically meant to be fairly affordable and quick,
the sort of thing you could snag on a lunch break,
like sandwiches, salads, soups, a slice of cake or pie,
something like that. They have a sterile sort of futurism
(05:51):
to them that feels a tiny bit dystopian in its orderliness,
like in gaming terms, if a buffet is a chaotic
choose your own lunch, and automat is like a lawful
choose your own lunch. It really takes the visible service
out of the service industry. I mean it sounds great
(06:14):
for days when you like do not have the capacity
to speak to another human person. And I have days
like that, so I get that. But yeah, it's sort
of like it's sort of like an arcade game, but
you just perceive food and then you eat it.
Speaker 1 (06:29):
Yes, And Lauren and I were discussing before this. I
would have loved it as a kid. I would have
loved it.
Speaker 2 (06:36):
Oh yeah, yeah, there's something very right fun game gamified
about getting to put the little the little money in
the little slots and getting to operate a little door
and yeah, yeah.
Speaker 1 (06:49):
And you can see everything in like the whole all
the walls inside.
Speaker 2 (06:53):
Yeah, yeah, and they're always lit from like inside or behind,
and so it's all very very shiny. Yeah, all right.
These mostly existed in the United States in like the
nineteen teens the nineteen fifties, and mostly put out by
this one company, Horn and Hardert and their establishments all
(07:14):
had this very characteristically like clinical deco to modern combo vibe,
with lots of rounded edges, lots of chrome. They were
situated in urban areas with a lot of pedestrian traffic.
Some were open twenty four hours a day to accommodate
all shifts in classes of workers. I understand. Their wall
(07:35):
cases were sometimes all chilled, in which case warm items
were available from buffet tables. Other restaurants had different like
banks for hot and cold items. The dining areas that
the vending walls lined often had a mix of like
four top dine at tables and then bar height tables
without stools for just standing and eating almost on the go.
(07:57):
And perhaps obviously despite not having a lot of staff interaction,
there was a lot of staff involved. Like the dining
areas were cleaned and food and drinks were rotated out
on tightly controlled schedules. Every time someone took a dish
from a cubby, it was supposed to be replaced. I heard.
I heard that if a cubby labeled with the dish
(08:18):
that you wanted was empty, you might like knock on
the glass and kind of peer through what was essentially
a window and sort of like catch the attention of
someone in the back and be like, yo, sandwich, can
I get this one? And they might, and they might
put one out for you. There were cashiers, like usually ladies,
that'd exchange larger currency for the nickels that were required
(08:41):
to feed the machines back in the day. And the
types of food served were like typical American cafeteria food
of the era, cold sandwiches, vegetable side dishes like creamed spinach,
maybe fresh salads, things like mac and cheese, salisburry steak,
coffee cake, berry crumbles, you know, things that could be
ad or simmered and would sort of hold up to
(09:02):
being transported and like put on a plate and sat
in a little window for a period of time.
Speaker 1 (09:09):
Yes, with quite bright light on it. Often mm hmm.
Well what about the nutrition?
Speaker 2 (09:16):
Don't donate restaurant formats?
Speaker 1 (09:20):
M Again, I feel like there's some kind of consumerism
metaphor there, But we shall move on. We do have one.
Speaker 2 (09:31):
Number for you, all right. So we do have a
bunch of numbers in our history section, but I wanted
to put something here, so I read a lot of
different numbers for how big H and H was in
their heyday. Like, it doesn't help that a lot of
the sources that I read did not list a date
for what they meant by heyday. I understand it to
(09:55):
be somewhere between the nineteen forties and the nineteen fifties,
so sometime during that period they were serving anywhere from
three hundred and fifty thousand to eight hundred thousand people
a day from up to about one hundred and eighty
restaurant locations.
Speaker 1 (10:13):
It's pretty amazing.
Speaker 2 (10:15):
Yeah, yeah, this was mostly only in two cities, but
it was a phenomenon.
Speaker 1 (10:21):
It really really was, and the history of how it
got to be such a phenomenon as fascinating it is.
Speaker 2 (10:27):
And we will get into that history as soon as
we get back from a quick break forward from our sponsors.
Speaker 1 (10:40):
We're back, Thank you, sponsor, Yes, thank you. So in
most sources, people list the first automatic restaurant as being
opened in Berlin in eighteen ninety five. Apparently in the zoo.
I think it was called Kisisana, which is Italian. I
had to look it up because I was like, that
doesn't sound German speaking. No, no, it isn't a few
(11:03):
other similar restaurants popped up across Europe in the following
years because this concept kind of caught on. It was
a futuristic thing that people were excited about. But yes,
here in the US, the automat burned brightly and pretty quickly,
and kind of specifically in terms of regionality. It started
(11:25):
with a man from Philadelphia named Joe Horn, and he
published an ad looking for a business partner. Love it.
He got a response from a man from New Orleans
with German ancestry named Frank Hardart. They decided to open
up a luncheonette together. In eighteen eighty eight, the first
(11:45):
Horn and Hardart a restaurant opened in Philadelphia, a small,
fifteen stool luncheon The founders, in part wanted to introduce
Philadelphia to New Orleans style coffee. It was pretty popular,
especially in a time when quick lunch stops like this
were convenient for the working class. But okay, the automation
(12:06):
part was introduced in nineteen oh two after a sales
representative from Kisisana approached Horn and Hardart about using their machinery,
and the pair are just Hardart visited the location while
in Germany, or possibly they purchased these vending machines from
a salesman in the US. It kind of feels like
a lot of different versions of the story. Yeah, yeah, yeah,
(12:30):
but whatever the case, they got their hands on this
tech and they thought that Americans would be into it.
Very basically, yes, individual food items were placed behind windows
that people could look into and make their decision to
purchase an item. Customers would drop a nickel into a
slot a very vending machine like nickel throwers. Women in
(12:50):
glass booths handed out change for the slots, and the
concept really resonated, especially after Prohibition closed saloons and then
during the Great Depression when pie and coffee may only
cost a few nickels. For many it was fancy elegant
despite the price points. The coffee came out of a
(13:10):
dolphin shaped fountain.
Speaker 2 (13:12):
Yeah. They really worked on making those dining rooms and
those like interactive vending pieces really beautiful and very modern looking.
For a definition of modern at the time.
Speaker 1 (13:26):
Yes, yeah, and like I said, it struck me when
I saw that episode of Marvelous Missus MASL so look
it up if you haven't seen it. Also, just a
note and this could be kind of my horror movie brain. Oh,
but getting this machinery to the US was a bit
of a hassle. From what I read, the first shipment sank.
The second time around, it was damaged in an explosion.
Speaker 2 (13:48):
Oh whoa, yes, something, so it was not meant to
be perhaps perhaps.
Speaker 1 (13:56):
Or perhaps I've seen too many horror movies. Also possible
that one, I think, Yeah, that one. Probably. In nineteen twelve,
H and H spread to New York.
Speaker 2 (14:06):
Yeah, and at first they had kitchens on site, like
tucked out of site in the back or in a basement,
but as they grew to more locations, they wanted a
way to maintain quality across restaurants.
Speaker 1 (14:16):
Yeah, and the recipes were standardized and relied on essential
Commissary system to supply their locations, leading many sources that
I read to call these automats America's first major fast
food chain.
Speaker 2 (14:29):
Apparently, Horn and Hardart and like other board members, would
visit the central kitchens daily to quality control and test
new menu items.
Speaker 1 (14:39):
And they offered a huge range of menu items four
hundred at one point, from what I read, from lobster
and cocktails to pie and coffee, all kinds of things.
Speaker 2 (14:50):
Oh yeah, their slogan was less work for Mother.
Speaker 1 (14:55):
That also sounds kind of dystopian, very creepy. Yeah. Yeah, Well,
there were a lot of reasons people liked H and H,
especially during a time when a people were concerned about
the cleanliness of their food, and they liked seeing it
before they bought it. B people were really into this
(15:17):
new technology and the food industry, and see it was
just really aesthetically pleasing. The restaurant was.
Speaker 2 (15:25):
Little bit novel, a little bit aesthetic shure.
Speaker 1 (15:27):
Yeah, Tipping was discouraged, and because of how the whole
thing worked, it was easy to hide how much you spent.
Speaker 2 (15:35):
Yeah, meaning in a culture obsessed with appearing well off,
even during these hard times, you could eat more cheaply.
Speaker 1 (15:43):
Right, you didn't, as you said, Lauren, you didn't necessarily
have to interact with the German. And there were a
lot of reasons people didn't like waiters in the US
at this time.
Speaker 2 (15:54):
Yeah, And you can see our episode on tipping about
that fair warning. I think it's the angriest I've ever
heard Annie be ever in years of knowing her. But
very basically, like, this was a really complicated and racially
charged issue that essentially stems from the fact that after
(16:16):
the end of slavery in the US, business owners did
not want to pay for servant work, so we created
this like systemically classist legal loophole where business owners could
underpay employees and customers were expected to make up a
living wage and tips, which customers then became annoyed by
(16:37):
and sort of took it out on the white staff.
Speaker 1 (16:39):
Yep, yep.
Speaker 2 (16:43):
It continues to this day.
Speaker 1 (16:44):
It does still makes me angry. Yeah anyway, anyway, H
and H was also a place where people of all
backgrounds could and would go, from celebrities to blue collar workers.
It was also one of the places unescorted women at
the time could go.
Speaker 2 (17:03):
Yeah, kids too. Kids could go like after school and
grab something to eat and do their homework.
Speaker 1 (17:09):
The most popular item was the coffee, and the owners
would occasionally do spot checks to taste it for temperature
and taste. These restaurants sold about ninety million cups a
year at the height of their popularity in the nineteen
fifties ISH. One of the reasons was because they introduced
fresh drip coffee to Philadelphia and New York, and the
(17:30):
employees would set timers for twenty minutes and throw out
old coffee. These restaurants even kind of became a tourist attraction,
which makes sense if they're only in these certain areas.
Speaker 2 (17:41):
Oh yeah, yeah.
Speaker 1 (17:43):
Not everyone loved them, though some complained about how young
folks were in too much of a hurry and the
food was cheap in quality. On top of that, there
was a backlash from labor unions in nineteen twenty nine.
The bus boys and cooks made well below minimum wage
at the time. Time, the hours were long and overtime
and paid vacations were non existent. Their New York City
(18:06):
locations were picketed in nineteen thirty seven, and then in
nineteen fifty two a strike caused the company to raise
the cost of their coffee to cover the cost of
increasing the salaries of their employees. And then eventually these
restaurants just kind of fell out of fashion as Americans
taste changed. Lunch wasn't as important a meal as it
(18:26):
used to be. A lot of people moved out to
the suburbs. There were other options similar to it, like
McDonald's readily available.
Speaker 2 (18:34):
Yeah and suburban living and chain's. Like McDonald's, emphasized car culture,
which was simultaneously co developing. Like a lot of the
new popular affordable restaurants were places with drive up or
drive through features where you didn't have to get out
of your car, sort of the exact opposite of what
(18:55):
an automat has going on, right, And.
Speaker 1 (18:57):
The type of food was no longer as popular as
it once was. Price hurt them to a nickel just
wouldn't cut it anymore.
Speaker 2 (19:05):
Yeah, and I mean H and H tried. In the
nineteen fifties, they opened a few suburban retail stores where
you could buy these prepackaged foods. In nineteen sixty one,
they got liquor licenses for a couple of their urban
locations to attract the like Martini lunch customers. See our
Bartini episode about that. But yeah, nothing really worked. By
(19:29):
nineteen sixty nine, they wound up donating their original locations
machinery to the National Museum of American History.
Speaker 1 (19:36):
Wow wow Yeah. In the nineteen seventies, H and H
replaced their remaining restaurants with Burger Kings.
Speaker 2 (19:45):
Or other fast food brands like Arby's.
Speaker 1 (19:47):
The final Automatic closed in New York City in nineteen
ninety one. This is so fascinating to me though. I
love seeing that, like when companies try to adapt and evolve,
how they kind of stray from what they were we are,
and then when they kind of come back in different forms. So,
in twenty fifteen, the idea was revived in San Francisco
(20:09):
with a place called Iza I think It's meant to
be I think so, yeah, where people could place an
order for custom chema bowls via an iPad and pick
it up from a glass compartment filled wall. However, it
closed in twenty nineteen.
Speaker 2 (20:27):
Yeah, there's been a couple different, like attempted revivals in
the United States, but none of them ever really worked out.
In twenty twenty one, a documentary premiered about the H
and H Automats, directed by one Lisa Hurwitz and called
appropriately The Automat. Mel Brooks wrote a song for it.
(20:49):
She interviewed all of these people like like Ruth Bader
Ginsberg and Colin Powell and mel Brooks and yeah, it
sounds really delightful. I've not watched it, but I think
it's available on Max right now though, oh that's in
my future. And yeah, certainly there are traces of the
Horn and Hardart automat and other dining concepts today like
(21:11):
conveyor belt restaurants and places where you order from touch
screens and maybe pick up from like a line or yeah,
from some kind of wall like that at Itza. There
are some more classically automat style places operating in Germany
and Japan, possibly Sweden. I'm not totally positive because I yeah,
(21:34):
I was like, I need to limit myself to this
rabbit hole. Those other rabbit holes are for other days.
So yeah, topics topics for the future.
Speaker 1 (21:43):
Yes, and listeners, please, if you are from another country
and you have some insights, some experiences, please let us know.
Speaker 2 (21:54):
Oh absolutely, yeah, let's see seed our future knowledge. And
if you have any personal experience with any of these places,
or if you have like a family story from somebody
who does, we would love to hear it.
Speaker 1 (22:07):
Yes, we absolutely would. But I think that's what we
have to say about automats and H and H specifically
for now.
Speaker 2 (22:15):
It is. We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 1 (22:33):
And we're back. Thank you sponsor, Yes, thank you. We're
back with storm. The ding is going to be really
effective for that one. I can tell you that right now, Lauren.
Speaker 2 (22:51):
Oh yes, yes.
Speaker 1 (22:54):
I also want to say I'm in a different setup
than I normally am, and I can't. I can't rely
on my visuals like A usually Can'tah, So I'm sorry
if I'm a little off my listener mail game.
Speaker 2 (23:05):
No, I think you're doing great personally.
Speaker 1 (23:08):
Thank you for me. Mikayla wrote, I just listened to
your episode on Prickly Pears and I had so many thoughts.
My grandma passed away a year and a half ago.
She only spoke Spanish and I didn't. But even with that,
one of my strongest memories I have of her is
working side by side in her kitchen to remove the
spines from the paddles that she cut from the plant
(23:30):
in her backyard. She then cooked them with beans and
they were delicious. I have since been Team nopals. People
have opinions, and when I recall that memory, it reminds
me of a time when a friend shared with me
how a neighbor told him that the tunas were edible,
So the next time he was at a park with
his daughter, he saw one and thought they should try it.
(23:52):
His neighbor had not told him about the spines. Also,
please enjoy this picture of my parents' front yard. For
my mom's fiftieth birthday, her center pieces were individual Nopell paddles.
After the party, she planted one in the front yard.
This is it fifteen plus years later. Yes, it is
now taller than their one story house. My siblings and
(24:14):
I call it the cactus tree. The gray trunk at
the bottom is the original paddle that she planted. You
can see tunas and varying states of ripeness all over
the plants. My mom freezes the tunas and uses them
for smoothies. That's amazing. That is amazing. The picture is
so cute too. It's like decorated with Christmas lights. I
(24:38):
love it. Fifteen years wow right amazing? Ah yeah, I oh.
Speaker 2 (24:45):
I am, I am. I am envious of people who
have a good head start on their gardens. I am
working on it. It's going to it shall be mine. Yes,
After many years of potted gardens. I'm going to move
on up slowly.
Speaker 1 (25:04):
That's all right, Lauren. I'm slow and steady wins the race.
So the tomato race. Yeah, however, you can get fresh
tomatoes is a good way to do it. That's what
I say, right right.
Speaker 2 (25:16):
Oh no, all of this is delightful. Thank you so
much for sharing. Oh my goodness. Yes, Christine wrote, I
was intellectually curious about the non dairy creamer episode because
coffee creamer is something I'm curious about. I read about
it a lot in fiction, but it's not very common
in Australia. I should note here I worked in it
for over twenty five years. Raging caffeine addictions are an
(25:39):
occupational hazard and if you meet an it person that
doesn't drink coffee run I'm also Australian, which means I
come from a country of serious coffee connoisseurs. We believe
our coffee is the best in the world, and there's
a lot of people, even Americans and Italians who agree.
We do not use creamer for people who don't drink espresso,
(26:00):
short black or long black. The only appropriate addition is
milk plant milks. If you must a flavored syrup if
you're really sad. But that's as far as it goes.
Every so often on social media, someone who's recently arrived
in Australia will ask where they can find creamer or
why it isn't in supermarkets see Coors Red below. The
answer is some variation on our coffee is not use
(26:22):
milk because you're in Australia now, and if shelf stability
is a concern, there is euht milk available in various sizes.
I vaguely remember ads from my childhood for various brands
of milk powder, and even one for coffee mate. This
was Carnation Coffee Mate, so it is probably from before
nineteen eighty five when Nestley acquired Carnation. Come to think
(26:44):
of it, the milk powder ads were Nestley and always
implied powdered milk was fine for coffee or even worse
in tea. I haven't seen any major marketing campaigns for
powdered milk in years, though, which suggests that even the
evil capitalist lizard people who run the previously mentioned international
food company have realized Australians will never switch to their
(27:06):
inferior coffee additives.
Speaker 1 (27:08):
Oo wow, I love this strong opinions, very strong. We've
heard from a lot of people about non dairy Kreamer's,
but I would love if someone else from Australia I
want to see. Yeah, I think I was just drinking
cheap free coffee when I was in Australia, and I
know I can fill the rage coming at me, but
(27:31):
I don't remember.
Speaker 2 (27:32):
You were also a student.
Speaker 1 (27:35):
Yeah, this is this is coffee free at this hotel,
perfect that drink.
Speaker 2 (27:43):
Yeah yeah, now this is this is wonderful and fascinating
and yeah, I don't disagree with your assessment of that
company that you mentioned. You can see the stuff they
(28:03):
don't want you to know. Episode on Bottled Water. If
you'd like to learn more about how I feel, m
hm uh huh.
Speaker 1 (28:14):
Yeah, yeah, definitely check that out.
Speaker 2 (28:19):
But yeah, no, this is and this is also like
kind of kind of exactly how I feel about about coffee.
I'm like, if it's good coffee, you don't need to
adulterate it with other stuff. I want my good coffee
to taste like good coffee. I don't want it to
taste like other stuff. If it's kind of not good coffee, then.
Speaker 1 (28:37):
Yeah, you know whatever, sure, yeah, yeah, I bet that's
generally the consensus, although I do have friends that I'm
convinced they don't like coffee, Oh absolutely, but they like
adding all the stuff in.
Speaker 2 (28:50):
Totally yeah, which is also fine.
Speaker 1 (28:53):
Yeah, totally. You do what you want to do. We
can't tell you.
Speaker 2 (28:56):
I mean, probably don't spend that much money on coffee
if you don't like the taste of it. But you
know you can get the cheap stuff, right, you know.
That's all I'm saying. And you are correct. Raging caffeine
addictions do run pretty rampant in it, that.
Speaker 1 (29:09):
Is I have.
Speaker 2 (29:11):
If you couldn't guess it about me and and Annie too,
I assume like I've got a lot of friends in it.
Speaker 1 (29:16):
So yep, yeap. But it's no watch out, they no conversation.
Speaker 2 (29:27):
I would say that the production team here at iHeart
is vaguely similar in that regard. There are a few
humans who certainly have had like multiple monsters a day habits.
Speaker 1 (29:44):
Yes, that is true. That is true. And I got
drawn into that for a little bit and I had
to get off that. I had to jump off too much.
Speaker 2 (29:54):
You're already an anxious person, Annie, you don't need.
Speaker 1 (29:57):
This is why am I still awake at their I
am working. Oh my god, not good.
Speaker 2 (30:05):
No well, drink responsibly, Drink responsibly, no matter what it be.
Speaker 1 (30:12):
Thanks to both of these listeners for writing to us.
If you would like to write to us, you can
Our email is hello at saverrepod dot com.
Speaker 2 (30:20):
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod and we do hope to
hear from you. Save is production of iHeartRadio. For more
podcasts from my Heart Radio, you can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks us always to our superproducers Dylan Pagan and Andrew Howard.
Special thanks today to JJ Posway. Thanks to you for listening,
(30:41):
and we hope that lots more good things are coming
your way.
Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese.
Speaker 2 (00:11):
And I'm Lauren Vogelbaum. And today we're talking about automats,
and really specifically about this one American automat company, Horn
and Hardart.
Speaker 1 (00:21):
Yes, yes, well, was there any particular reason this was
on your mind? Lord?
Speaker 2 (00:27):
Oh no, you keep asking me that question.
Speaker 1 (00:31):
The hot seed.
Speaker 2 (00:32):
Every time I was looking for some kind of technology
related topic, and I've had on our kind of on
my like shortlist for to do, like a vending machine update,
and then I was looking at the vending machine outline,
and then I was like, automats, What the heck is
up with those? So, yeah, here we are.
Speaker 1 (00:53):
I was going to ask if.
Speaker 3 (00:54):
You'd heard of them before, I guess, oh yeah, absolutely
definitely like a cultural standpoint in my like minor obsession
with mid century modern design and fashion.
Speaker 2 (01:10):
Automats feature in there somewhere.
Speaker 1 (01:13):
I guess.
Speaker 2 (01:13):
Speaking of there's like a really good automat scene in
the film Dark City, really beautiful film. I fall asleep
every time watching it. It's like one of my favorite
movies up there with like Brazil, that I always fall
asleep during.
Speaker 1 (01:32):
Interesting.
Speaker 2 (01:34):
Yeah, I don't know something about the pacing is just soothing.
Speaker 1 (01:38):
Oh man. This reminds me of the time I was
sharing a room with a friend and she was like,
do you mind if I watch Midsommar? It helps me sleep?
And I was like, I absolutely not, we cannot do that.
I'm sorry. I don't say no often, but in this case,
oh wow.
Speaker 2 (01:55):
See, I felt like those two choices were like some
of the least soothing films that you could passably choose
to try to fall asleep too. But I think Midsomar
has them beat.
Speaker 1 (02:03):
Yeah. Yeah, she said it so like innocently, as if
I won't have any questions about it, right, yeah, all right.
I mean I get comfort out of horror movies too,
but I usually don't sure all asleep.
Speaker 2 (02:18):
I guess I've fallen asleep to like horror type media
for a very long time, Like my current one is
just reruns of Supernatural, So yeah, if.
Speaker 1 (02:28):
I've seen it enough, I could do it. But anyway, anyway,
I haven't heard of automats before. But interestingly, when we
were doing this research, when people were describing these Asian h's,
it was such a clear description and it painted such
a vivid picture. I was like, oh, my gosh, I've
(02:49):
seen this in Marvelous Missus masl.
Speaker 2 (02:52):
Because okay, there you go.
Speaker 1 (02:55):
I and it was in the final episode they go
to one of these restaurants. And when I was watching it,
I was like, what is this because this isn't the
type of show that's gonna like have a fictional restaurant
urge something. But it felt so out of time and
place to me. It was so like clean and bright.
(03:17):
I was very like, I don't know what this is.
But right when I was reading this, I was like, oh,
my gosh, that's what it was, and I loocked it up. Yep.
Speaker 2 (03:28):
I never got to the end of Miss Maisel, but yep, no,
that's that's what it is. This like very retro futuristic
sort of sort of thing that.
Speaker 1 (03:38):
Yeah, so many windows, oh my goodness.
Speaker 2 (03:43):
Yeah.
Speaker 1 (03:44):
I will also say I think there are similar things
happening in other countries, but those are gonna have to
be other episodes because I got overwhelmed. It's too much.
Speaker 2 (03:53):
Yeah, that's that's really fair. I sort of got overwhelmed
just talking about this one chain.
Speaker 1 (04:00):
So yes, so future futures problem, yeah, yeah, or something
to look forward to.
Speaker 2 (04:10):
Oh, there you go. That's a much nicer way of
putting it. Absolutely Okay, Well, all of that being said,
you can see our prior episode on vending machines. We
do mention automats like a couple times in there and
talk a little bit about like vending machine technology and
the history thereof. So all that is related.
Speaker 1 (04:34):
Yes, yes it is, which I guess brings us to
our question. Yeah, automats, what are they?
Speaker 2 (04:44):
Well, an automat is a restaurant made of vending machines.
It's a mostly extinct type of quick service restaurant or
cafeteria where instead of interacting with a cashier or a
server to or and receive your meal, you instead have
access to all of the items on the menu via
(05:05):
these walls of self service vending cubbies, where each item
is kept to the appropriate temperature behind a little glass
door and stalked from behind the wall. So you browse
the cubbies, select what you want, and pay for each
item individually via like a coin slot or other device,
which then lets you open the door and take the item,
(05:28):
and then you can then usually like on a tray
or something, take your items to a table to eat.
If you want anything else, you get up and get it.
The fair is typically meant to be fairly affordable and quick,
the sort of thing you could snag on a lunch break,
like sandwiches, salads, soups, a slice of cake or pie,
something like that. They have a sterile sort of futurism
(05:51):
to them that feels a tiny bit dystopian in its orderliness,
like in gaming terms, if a buffet is a chaotic
choose your own lunch, and automat is like a lawful
choose your own lunch. It really takes the visible service
out of the service industry. I mean it sounds great
(06:14):
for days when you like do not have the capacity
to speak to another human person. And I have days
like that, so I get that. But yeah, it's sort
of like it's sort of like an arcade game, but
you just perceive food and then you eat it.
Speaker 1 (06:29):
Yes, And Lauren and I were discussing before this. I
would have loved it as a kid. I would have
loved it.
Speaker 2 (06:36):
Oh yeah, yeah, there's something very right fun game gamified
about getting to put the little the little money in
the little slots and getting to operate a little door
and yeah, yeah.
Speaker 1 (06:49):
And you can see everything in like the whole all
the walls inside.
Speaker 2 (06:53):
Yeah, yeah, and they're always lit from like inside or behind,
and so it's all very very shiny. Yeah, all right.
These mostly existed in the United States in like the
nineteen teens the nineteen fifties, and mostly put out by
this one company, Horn and Hardert and their establishments all
(07:14):
had this very characteristically like clinical deco to modern combo vibe,
with lots of rounded edges, lots of chrome. They were
situated in urban areas with a lot of pedestrian traffic.
Some were open twenty four hours a day to accommodate
all shifts in classes of workers. I understand. Their wall
(07:35):
cases were sometimes all chilled, in which case warm items
were available from buffet tables. Other restaurants had different like
banks for hot and cold items. The dining areas that
the vending walls lined often had a mix of like
four top dine at tables and then bar height tables
without stools for just standing and eating almost on the go.
(07:57):
And perhaps obviously despite not having a lot of staff interaction,
there was a lot of staff involved. Like the dining
areas were cleaned and food and drinks were rotated out
on tightly controlled schedules. Every time someone took a dish
from a cubby, it was supposed to be replaced. I heard.
I heard that if a cubby labeled with the dish
(08:18):
that you wanted was empty, you might like knock on
the glass and kind of peer through what was essentially
a window and sort of like catch the attention of
someone in the back and be like, yo, sandwich, can
I get this one? And they might, and they might
put one out for you. There were cashiers, like usually ladies,
that'd exchange larger currency for the nickels that were required
(08:41):
to feed the machines back in the day. And the
types of food served were like typical American cafeteria food
of the era, cold sandwiches, vegetable side dishes like creamed spinach,
maybe fresh salads, things like mac and cheese, salisburry steak,
coffee cake, berry crumbles, you know, things that could be
ad or simmered and would sort of hold up to
(09:02):
being transported and like put on a plate and sat
in a little window for a period of time.
Speaker 1 (09:09):
Yes, with quite bright light on it. Often mm hmm.
Well what about the nutrition?
Speaker 2 (09:16):
Don't donate restaurant formats?
Speaker 1 (09:20):
M Again, I feel like there's some kind of consumerism
metaphor there, But we shall move on. We do have one.
Speaker 2 (09:31):
Number for you, all right. So we do have a
bunch of numbers in our history section, but I wanted
to put something here, so I read a lot of
different numbers for how big H and H was in
their heyday. Like, it doesn't help that a lot of
the sources that I read did not list a date
for what they meant by heyday. I understand it to
(09:55):
be somewhere between the nineteen forties and the nineteen fifties,
so sometime during that period they were serving anywhere from
three hundred and fifty thousand to eight hundred thousand people
a day from up to about one hundred and eighty
restaurant locations.
Speaker 1 (10:13):
It's pretty amazing.
Speaker 2 (10:15):
Yeah, yeah, this was mostly only in two cities, but
it was a phenomenon.
Speaker 1 (10:21):
It really really was, and the history of how it
got to be such a phenomenon as fascinating it is.
Speaker 2 (10:27):
And we will get into that history as soon as
we get back from a quick break forward from our sponsors.
Speaker 1 (10:40):
We're back, Thank you, sponsor, Yes, thank you. So in
most sources, people list the first automatic restaurant as being
opened in Berlin in eighteen ninety five. Apparently in the zoo.
I think it was called Kisisana, which is Italian. I
had to look it up because I was like, that
doesn't sound German speaking. No, no, it isn't a few
(11:03):
other similar restaurants popped up across Europe in the following
years because this concept kind of caught on. It was
a futuristic thing that people were excited about. But yes,
here in the US, the automat burned brightly and pretty quickly,
and kind of specifically in terms of regionality. It started
(11:25):
with a man from Philadelphia named Joe Horn, and he
published an ad looking for a business partner. Love it.
He got a response from a man from New Orleans
with German ancestry named Frank Hardart. They decided to open
up a luncheonette together. In eighteen eighty eight, the first
(11:45):
Horn and Hardart a restaurant opened in Philadelphia, a small,
fifteen stool luncheon The founders, in part wanted to introduce
Philadelphia to New Orleans style coffee. It was pretty popular,
especially in a time when quick lunch stops like this
were convenient for the working class. But okay, the automation
(12:06):
part was introduced in nineteen oh two after a sales
representative from Kisisana approached Horn and Hardart about using their machinery,
and the pair are just Hardart visited the location while
in Germany, or possibly they purchased these vending machines from
a salesman in the US. It kind of feels like
a lot of different versions of the story. Yeah, yeah, yeah,
(12:30):
but whatever the case, they got their hands on this
tech and they thought that Americans would be into it.
Very basically, yes, individual food items were placed behind windows
that people could look into and make their decision to
purchase an item. Customers would drop a nickel into a
slot a very vending machine like nickel throwers. Women in
(12:50):
glass booths handed out change for the slots, and the
concept really resonated, especially after Prohibition closed saloons and then
during the Great Depression when pie and coffee may only
cost a few nickels. For many it was fancy elegant
despite the price points. The coffee came out of a
(13:10):
dolphin shaped fountain.
Speaker 2 (13:12):
Yeah. They really worked on making those dining rooms and
those like interactive vending pieces really beautiful and very modern looking.
For a definition of modern at the time.
Speaker 1 (13:26):
Yes, yeah, and like I said, it struck me when
I saw that episode of Marvelous Missus MASL so look
it up if you haven't seen it. Also, just a
note and this could be kind of my horror movie brain. Oh,
but getting this machinery to the US was a bit
of a hassle. From what I read, the first shipment sank.
The second time around, it was damaged in an explosion.
Speaker 2 (13:48):
Oh whoa, yes, something, so it was not meant to
be perhaps perhaps.
Speaker 1 (13:56):
Or perhaps I've seen too many horror movies. Also possible
that one, I think, Yeah, that one. Probably. In nineteen twelve,
H and H spread to New York.
Speaker 2 (14:06):
Yeah, and at first they had kitchens on site, like
tucked out of site in the back or in a basement,
but as they grew to more locations, they wanted a
way to maintain quality across restaurants.
Speaker 1 (14:16):
Yeah, and the recipes were standardized and relied on essential
Commissary system to supply their locations, leading many sources that
I read to call these automats America's first major fast
food chain.
Speaker 2 (14:29):
Apparently, Horn and Hardart and like other board members, would
visit the central kitchens daily to quality control and test
new menu items.
Speaker 1 (14:39):
And they offered a huge range of menu items four
hundred at one point, from what I read, from lobster
and cocktails to pie and coffee, all kinds of things.
Speaker 2 (14:50):
Oh yeah, their slogan was less work for Mother.
Speaker 1 (14:55):
That also sounds kind of dystopian, very creepy. Yeah. Yeah, Well,
there were a lot of reasons people liked H and H,
especially during a time when a people were concerned about
the cleanliness of their food, and they liked seeing it
before they bought it. B people were really into this
(15:17):
new technology and the food industry, and see it was
just really aesthetically pleasing. The restaurant was.
Speaker 2 (15:25):
Little bit novel, a little bit aesthetic shure.
Speaker 1 (15:27):
Yeah, Tipping was discouraged, and because of how the whole
thing worked, it was easy to hide how much you spent.
Speaker 2 (15:35):
Yeah, meaning in a culture obsessed with appearing well off,
even during these hard times, you could eat more cheaply.
Speaker 1 (15:43):
Right, you didn't, as you said, Lauren, you didn't necessarily
have to interact with the German. And there were a
lot of reasons people didn't like waiters in the US
at this time.
Speaker 2 (15:54):
Yeah, And you can see our episode on tipping about
that fair warning. I think it's the angriest I've ever
heard Annie be ever in years of knowing her. But
very basically, like, this was a really complicated and racially
charged issue that essentially stems from the fact that after
(16:16):
the end of slavery in the US, business owners did
not want to pay for servant work, so we created
this like systemically classist legal loophole where business owners could
underpay employees and customers were expected to make up a
living wage and tips, which customers then became annoyed by
(16:37):
and sort of took it out on the white staff.
Speaker 1 (16:39):
Yep, yep.
Speaker 2 (16:43):
It continues to this day.
Speaker 1 (16:44):
It does still makes me angry. Yeah anyway, anyway, H
and H was also a place where people of all
backgrounds could and would go, from celebrities to blue collar workers.
It was also one of the places unescorted women at
the time could go.
Speaker 2 (17:03):
Yeah, kids too. Kids could go like after school and
grab something to eat and do their homework.
Speaker 1 (17:09):
The most popular item was the coffee, and the owners
would occasionally do spot checks to taste it for temperature
and taste. These restaurants sold about ninety million cups a
year at the height of their popularity in the nineteen
fifties ISH. One of the reasons was because they introduced
fresh drip coffee to Philadelphia and New York, and the
(17:30):
employees would set timers for twenty minutes and throw out
old coffee. These restaurants even kind of became a tourist attraction,
which makes sense if they're only in these certain areas.
Speaker 2 (17:41):
Oh yeah, yeah.
Speaker 1 (17:43):
Not everyone loved them, though some complained about how young
folks were in too much of a hurry and the
food was cheap in quality. On top of that, there
was a backlash from labor unions in nineteen twenty nine.
The bus boys and cooks made well below minimum wage
at the time. Time, the hours were long and overtime
and paid vacations were non existent. Their New York City
(18:06):
locations were picketed in nineteen thirty seven, and then in
nineteen fifty two a strike caused the company to raise
the cost of their coffee to cover the cost of
increasing the salaries of their employees. And then eventually these
restaurants just kind of fell out of fashion as Americans
taste changed. Lunch wasn't as important a meal as it
(18:26):
used to be. A lot of people moved out to
the suburbs. There were other options similar to it, like
McDonald's readily available.
Speaker 2 (18:34):
Yeah and suburban living and chain's. Like McDonald's, emphasized car culture,
which was simultaneously co developing. Like a lot of the
new popular affordable restaurants were places with drive up or
drive through features where you didn't have to get out
of your car, sort of the exact opposite of what
(18:55):
an automat has going on, right, And.
Speaker 1 (18:57):
The type of food was no longer as popular as
it once was. Price hurt them to a nickel just
wouldn't cut it anymore.
Speaker 2 (19:05):
Yeah, and I mean H and H tried. In the
nineteen fifties, they opened a few suburban retail stores where
you could buy these prepackaged foods. In nineteen sixty one,
they got liquor licenses for a couple of their urban
locations to attract the like Martini lunch customers. See our
Bartini episode about that. But yeah, nothing really worked. By
(19:29):
nineteen sixty nine, they wound up donating their original locations
machinery to the National Museum of American History.
Speaker 1 (19:36):
Wow wow Yeah. In the nineteen seventies, H and H
replaced their remaining restaurants with Burger Kings.
Speaker 2 (19:45):
Or other fast food brands like Arby's.
Speaker 1 (19:47):
The final Automatic closed in New York City in nineteen
ninety one. This is so fascinating to me though. I
love seeing that, like when companies try to adapt and evolve,
how they kind of stray from what they were we are,
and then when they kind of come back in different forms. So,
in twenty fifteen, the idea was revived in San Francisco
(20:09):
with a place called Iza I think It's meant to
be I think so, yeah, where people could place an
order for custom chema bowls via an iPad and pick
it up from a glass compartment filled wall. However, it
closed in twenty nineteen.
Speaker 2 (20:27):
Yeah, there's been a couple different, like attempted revivals in
the United States, but none of them ever really worked out.
In twenty twenty one, a documentary premiered about the H
and H Automats, directed by one Lisa Hurwitz and called
appropriately The Automat. Mel Brooks wrote a song for it.
(20:49):
She interviewed all of these people like like Ruth Bader
Ginsberg and Colin Powell and mel Brooks and yeah, it
sounds really delightful. I've not watched it, but I think
it's available on Max right now though, oh that's in
my future. And yeah, certainly there are traces of the
Horn and Hardart automat and other dining concepts today like
(21:11):
conveyor belt restaurants and places where you order from touch
screens and maybe pick up from like a line or yeah,
from some kind of wall like that at Itza. There
are some more classically automat style places operating in Germany
and Japan, possibly Sweden. I'm not totally positive because I yeah,
(21:34):
I was like, I need to limit myself to this
rabbit hole. Those other rabbit holes are for other days.
So yeah, topics topics for the future.
Speaker 1 (21:43):
Yes, and listeners, please, if you are from another country
and you have some insights, some experiences, please let us know.
Speaker 2 (21:54):
Oh absolutely, yeah, let's see seed our future knowledge. And
if you have any personal experience with any of these places,
or if you have like a family story from somebody
who does, we would love to hear it.
Speaker 1 (22:07):
Yes, we absolutely would. But I think that's what we
have to say about automats and H and H specifically
for now.
Speaker 2 (22:15):
It is. We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 1 (22:33):
And we're back. Thank you sponsor, Yes, thank you. We're
back with storm. The ding is going to be really
effective for that one. I can tell you that right now, Lauren.
Speaker 2 (22:51):
Oh yes, yes.
Speaker 1 (22:54):
I also want to say I'm in a different setup
than I normally am, and I can't. I can't rely
on my visuals like A usually Can'tah, So I'm sorry
if I'm a little off my listener mail game.
Speaker 2 (23:05):
No, I think you're doing great personally.
Speaker 1 (23:08):
Thank you for me. Mikayla wrote, I just listened to
your episode on Prickly Pears and I had so many thoughts.
My grandma passed away a year and a half ago.
She only spoke Spanish and I didn't. But even with that,
one of my strongest memories I have of her is
working side by side in her kitchen to remove the
spines from the paddles that she cut from the plant
(23:30):
in her backyard. She then cooked them with beans and
they were delicious. I have since been Team nopals. People
have opinions, and when I recall that memory, it reminds
me of a time when a friend shared with me
how a neighbor told him that the tunas were edible,
So the next time he was at a park with
his daughter, he saw one and thought they should try it.
(23:52):
His neighbor had not told him about the spines. Also,
please enjoy this picture of my parents' front yard. For
my mom's fiftieth birthday, her center pieces were individual Nopell paddles.
After the party, she planted one in the front yard.
This is it fifteen plus years later. Yes, it is
now taller than their one story house. My siblings and
(24:14):
I call it the cactus tree. The gray trunk at
the bottom is the original paddle that she planted. You
can see tunas and varying states of ripeness all over
the plants. My mom freezes the tunas and uses them
for smoothies. That's amazing. That is amazing. The picture is
so cute too. It's like decorated with Christmas lights. I
(24:38):
love it. Fifteen years wow right amazing? Ah yeah, I oh.
Speaker 2 (24:45):
I am, I am. I am envious of people who
have a good head start on their gardens. I am
working on it. It's going to it shall be mine. Yes,
After many years of potted gardens. I'm going to move
on up slowly.
Speaker 1 (25:04):
That's all right, Lauren. I'm slow and steady wins the race.
So the tomato race. Yeah, however, you can get fresh
tomatoes is a good way to do it. That's what
I say, right right.
Speaker 2 (25:16):
Oh no, all of this is delightful. Thank you so
much for sharing. Oh my goodness. Yes, Christine wrote, I
was intellectually curious about the non dairy creamer episode because
coffee creamer is something I'm curious about. I read about
it a lot in fiction, but it's not very common
in Australia. I should note here I worked in it
for over twenty five years. Raging caffeine addictions are an
(25:39):
occupational hazard and if you meet an it person that
doesn't drink coffee run I'm also Australian, which means I
come from a country of serious coffee connoisseurs. We believe
our coffee is the best in the world, and there's
a lot of people, even Americans and Italians who agree.
We do not use creamer for people who don't drink espresso,
(26:00):
short black or long black. The only appropriate addition is
milk plant milks. If you must a flavored syrup if
you're really sad. But that's as far as it goes.
Every so often on social media, someone who's recently arrived
in Australia will ask where they can find creamer or
why it isn't in supermarkets see Coors Red below. The
answer is some variation on our coffee is not use
(26:22):
milk because you're in Australia now, and if shelf stability
is a concern, there is euht milk available in various sizes.
I vaguely remember ads from my childhood for various brands
of milk powder, and even one for coffee mate. This
was Carnation Coffee Mate, so it is probably from before
nineteen eighty five when Nestley acquired Carnation. Come to think
(26:44):
of it, the milk powder ads were Nestley and always
implied powdered milk was fine for coffee or even worse
in tea. I haven't seen any major marketing campaigns for
powdered milk in years, though, which suggests that even the
evil capitalist lizard people who run the previously mentioned international
food company have realized Australians will never switch to their
(27:06):
inferior coffee additives.
Speaker 1 (27:08):
Oo wow, I love this strong opinions, very strong. We've
heard from a lot of people about non dairy Kreamer's,
but I would love if someone else from Australia I
want to see. Yeah, I think I was just drinking
cheap free coffee when I was in Australia, and I
know I can fill the rage coming at me, but
(27:31):
I don't remember.
Speaker 2 (27:32):
You were also a student.
Speaker 1 (27:35):
Yeah, this is this is coffee free at this hotel,
perfect that drink.
Speaker 2 (27:43):
Yeah yeah, now this is this is wonderful and fascinating
and yeah, I don't disagree with your assessment of that
company that you mentioned. You can see the stuff they
(28:03):
don't want you to know. Episode on Bottled Water. If
you'd like to learn more about how I feel, m
hm uh huh.
Speaker 1 (28:14):
Yeah, yeah, definitely check that out.
Speaker 2 (28:19):
But yeah, no, this is and this is also like
kind of kind of exactly how I feel about about coffee.
I'm like, if it's good coffee, you don't need to
adulterate it with other stuff. I want my good coffee
to taste like good coffee. I don't want it to
taste like other stuff. If it's kind of not good coffee, then.
Speaker 1 (28:37):
Yeah, you know whatever, sure, yeah, yeah, I bet that's
generally the consensus, although I do have friends that I'm
convinced they don't like coffee, Oh absolutely, but they like
adding all the stuff in.
Speaker 2 (28:50):
Totally yeah, which is also fine.
Speaker 1 (28:53):
Yeah, totally. You do what you want to do. We
can't tell you.
Speaker 2 (28:56):
I mean, probably don't spend that much money on coffee
if you don't like the taste of it. But you
know you can get the cheap stuff, right, you know.
That's all I'm saying. And you are correct. Raging caffeine
addictions do run pretty rampant in it, that.
Speaker 1 (29:09):
Is I have.
Speaker 2 (29:11):
If you couldn't guess it about me and and Annie too,
I assume like I've got a lot of friends in it.
Speaker 1 (29:16):
So yep, yeap. But it's no watch out, they no conversation.
Speaker 2 (29:27):
I would say that the production team here at iHeart
is vaguely similar in that regard. There are a few
humans who certainly have had like multiple monsters a day habits.
Speaker 1 (29:44):
Yes, that is true. That is true. And I got
drawn into that for a little bit and I had
to get off that. I had to jump off too much.
Speaker 2 (29:54):
You're already an anxious person, Annie, you don't need.
Speaker 1 (29:57):
This is why am I still awake at their I
am working. Oh my god, not good.
Speaker 2 (30:05):
No well, drink responsibly, Drink responsibly, no matter what it be.
Speaker 1 (30:12):
Thanks to both of these listeners for writing to us.
If you would like to write to us, you can
Our email is hello at saverrepod dot com.
Speaker 2 (30:20):
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod and we do hope to
hear from you. Save is production of iHeartRadio. For more
podcasts from my Heart Radio, you can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks us always to our superproducers Dylan Pagan and Andrew Howard.
Special thanks today to JJ Posway. Thanks to you for listening,
(30:41):
and we hope that lots more good things are coming
your way.
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
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