July 25, 2026 • 19 mins
Take a jaunt down memory lane with us as Anney reflects on the anniversary of becoming a podcast host in this classic episode.
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Speaker 1 (00:05):
Hey, this is Anny and SMITHA. I'm welcome to stuff
and never told you production I hurted you. And today
for our classic we are bringing back one that I
was just reminiscing about my time in podcasting and my
(00:28):
time as a host, and specifically my time with Saver,
which was the first podcast that I hosted, and as
some of you know, it's come to an end after
nine years. We are hoping we'll get to like occasionally
pop back in me and my co host Lauren and
have Lauren over here because there's plenty of food topics
(00:52):
and gender. There's a lot of intersection there and Lauren's
got a lot of opinions about that. So I was
just thinking about this episode because it's kind of an
adjustment period for me. It's like my whole schedule, my
calendar every day, it's like, oh my god, I don't
do this.
Speaker 2 (01:09):
I feel like forgetting something.
Speaker 1 (01:11):
Yeah, Like it feels like I should be doing something
right and I'm like, oh no, I'm not. And it
was really sad and I really miss it. I think
I've like kind of come to terms with it more.
I'm working my way slowly through the listener mail and
that's so sometimes it'll bring bring those emotions up. But
(01:32):
I'm very grateful for the time that I had on it,
and I learned so much through it, both in like
terms of factually about food historically, but also just kind
of how don't you have a podcaster and a host
and so I'm really I'm really happy about that, and
(01:53):
I'm glad for the time I got to spend there.
But yes, if you haven't listened to it, you can
go check it out. It's not like it disappeared, so
still exist. But yes, please enjoy this classic episode. Hey,
this is Sanny and Samantha. I'm welcome to stephone never
(02:15):
told you protection if iHeart radio, and welcome to another
addition of Happy Hour. As always, if you're choosing to
imbibe whatever you're choosing to do, please do so responsibly. Samantha,
(02:39):
are you sipping on anything? You know?
Speaker 2 (02:42):
It's been an odd morning full of stress, so I'm
keeping it with my water, but I'm also drinking a
little bit of coffee that I have left over because
I'm gonna need it.
Speaker 1 (02:52):
But that's it from me. What about you? I have
my red wine. I have my red wine. I'm also
having a very stressful day. I'm having of stressful like
a couple of weeks, and today I was thinking of
all the topics I wanted to do, and so many
of them are sad, and I was like, I cannot
have that right now. Even my Star Wars one bummed
(03:12):
me out. I'm going to come back and talk about that.
It's like cool, but it's sad because like the scripts
of what would have been without Disney kind of came
out and I was like, oh my god, that was
so good. Anyway, I will come back and talk about
that later today. What I want to talk about is
something of a strange confluence is happening, Samantha. I don't
(03:35):
know if you know this. We have a Monday mini
coming up where we're going to be talking about our
anniversary of starting together as a host on the show,
even though that's not what we knew was going to
happen at the time. Turns out that happened on March
twenty seconds, twenty nineteen. That's when our first episode came out.
(03:58):
The first episode I Did Savor. The other show I
Do came out on March twenty second, wow, seven years ago.
So I thought, if you all will go with me
on this probably shorter trip, but I was gonna look
back at kind of me being a host and saver
and Sminty, just a fond look back seven years. So
(04:25):
I know I've told this story before, but I started
as a producer editor twenty ten. I was hired full
time twenty eleven. Our company is very confusing in that
I think we've gone through seven companies, not exaggerating. I'm
pretty sure it's seven. So at the time the company
was how stuff works. A lot of stuff has changed
(04:48):
that since, but I've essentially held the same job ish
since twenty ten, and I was the editor producer of
Sminty and then we kind of moved hands again. The
company did, and we became very video focused, and then
I was like the video producer force Minty, which those
(05:10):
videos are still up on YouTube and still find them.
Those were all me. Those are all me. But then
when Kristen and Caroline announced they were gonna leave, they
told me in person, I was like, well, I don't
know what I'm gonna do then, And unfortunately, I feel
(05:35):
like a lot of jobs are like this, but unfortunately
in this job there's always that insecurity of like, well,
that's the end for me. I guess there's nothing else
for me to do, so I thought I might like
lose my job. And then I went to I'm still
not sure why, but I went to south By Southwest
(05:56):
as part of our whole company. It was like a
team of TEMI ten of us went and I was
making video editing video. It was a really busy experience,
and because I like planning things, I had planned like
months in advance, all of these like we've got to
get this barbecue here and this here and do this
(06:16):
and this and this, and everybody wanted to go with
me because I made the plans. You can't just go
to Franklin's barbecue fools. So after that friend of the
show who's been on here, friend in real life, Lauren Vogelbaum,
she sat me down and was like, I think you
(06:37):
should be on a show. I've been thinking about starting
this food show, and I think you would be great
on it. And I really deliberated about it because I
was nervous. I'd seen the hate people got, I'd had
to deal with it as an intern, I had to
(06:57):
answer listener mail as an intern, and so I was
really nervous about it, and I wasn't sure I was like,
I'm not really qualified, but the more Lauren talked to
me about what she was seeing, I was like, Okay, yeah,
I could do that, and so I agreed to do it.
And the first episode we did was on Sparkling Wine,
(07:18):
and I still remember what I wore because I'm so nervous.
Like it's not like I could see me. I was
so nervous. I remember exactly what I wore. I was like,
audibly nervous. I will never listen to that episode again.
Like I it wasn't bad, but it was just clear
I was so nervous. And I used to edit them
(07:42):
at the time, and when you edit yourself, it's not fun. Yeah,
but I really liked it, like I liked because I
if you've never listened to Savor, which I would recommend,
it's a very I liked the history part. It's so
it's structured in that Lauren does like the science basics
(08:07):
of what it is, and I do the history, and
there's some like it's not super strict, so sometimes she'll
put in history notes. But I liked that I got
to research history. Even though a lot of times people
will joke with me and they'll be like, I bet
that show is so much easier than Sminty is, and
a lot in a lot of ways it is. But
(08:27):
food is political and there's some dark stuff with food,
and you don't want to leave that out, and that's
you know, looking back over how I think I've improved
from when I started. Those are some of my biggest regrets.
Is I don't think I was the best at like
really searching for that stuff when I first started. But
(08:51):
it was really scared, Like I was scared. I used
to joke that I would It was like I was
on a plane in turbulence when I would record. And
in the first few episodes, if you listen to stuff,
you should know Jerry, who's like one of our big bosses.
She sat in on them like right there, like in
the small studio Savampa where she was sitting right there,
(09:14):
and I just she was the one who hired me,
so I knew her like I was so nervous. And
it's been a huge learning curve. And Lauren was very
helpful with that. She would send me kind of kind
but clear, Okay, we don't really do this, we don't
do it this way notes. That was really useful, and
(09:35):
especially in the beginning when I felt so like inadequate
and incompetent. And one of the things our company often
does are used to do. I'm not sure how much
they do it now, but what used to do is
when a new show starts, they get shows other shows
that are established to do ads for them to get
like attention to know that it exists. So a lot
(09:58):
of those ran for the show time. It's called food Stuff.
I'll get more into that in a second, but a
lot of those ran on Stuff you Should Know, which
is our biggest podcast in what we call the stuff brands,
like the first kind of how Stuff Works podcasts, and
we got so many you know what. I have never
(10:21):
proven this is where they came from, but we got
a lot of sexist comments from people that I think
we're expecting Stuff you should Know and then listened to
us and like the one that I remember most wasn't
even that mean. I just remember it was that you
giggle like two girls who got into their dad's like
our cabinet. Well, damn yeah, And I do giggle a lot,
(10:45):
like I know I do that, I do that in
real life. It's not something, but it made me really
anxious about it and I was like, oh, I shouldn't
laugh at all, and you know we're going to talk
about this. I'm sure when we do our kind of
look back, but when you're sometimes it becomes when you're
(11:06):
trying to hold back so much that it's obvious too,
Like sometimes like if I just giggle naturally, but I'm
trying so hard not to giggle, that becomes something that
will consense as well. Right food Stuff is one of
(11:31):
the last stuff shows, and I think we benefited from
that because it's really hard to launch a podcast, especially
now when there are so many, and I think we
did benefit from that, and we were pretty we were successful,
but it was it was like trying to find a
(11:52):
completely new formula stuff I've never told you Spente was
a different problem, and that there had been other hosts,
and then it was finding your voice within that. Right
Savor was sort of like make this thing to something
people like, it's just interesting. I both were hard, but
(12:15):
it was going on well. And then I believe it
was I don't know, dates of meaningless. We were told
we were told to rebrand basically because they wanted us
to be cooler, I think, which I'm like, why did
you have you ever listen to the show We're big nerds.
That's funny. Yeah, they wanted us to be cooler, so
(12:37):
they wanted us to travel, which was great, but it
was really stressful to travel. I don't want to make
it sound like I was so lucky. I got to
go to Hawaii, I got to go to New Orleans,
I got to go to Ashville, I got to go
to all these places. It was great, but it was
very stressful and it was something we were kind of
told you have to do, and that was another changing
(13:00):
of Okay, well then, how what is the formula of
the show now? Then? And so many great experiences about it,
but there's so many times I'm like, I wish we
had like one more day we spent that city, where
we could have done a better job if we'd had
more time. I'm really proud of what we did, don't
get me wrong, but it's just one of those things
(13:21):
where like, if you're taking other people's time for interviews,
which is what those shows mostly are, I would have
loved to have given them more space. But that was
a huge learning curve to you because I did most
of the producing on that, and like finding the who
we were going to interview, which was great because everyone
(13:45):
we've interviewed has been really kind and really giving. And
also it's cool because a lot of times they would
call other friends while we were there and be like,
you should talk to them. They're good, which is good.
That's a great side when people are like, Okay, you
know sometimes like the media comes in and you you're
expecting some kind of gotcha interview or something, but we're
(14:07):
just really curious. And then I believe at the same time,
that's when I was asked to be a host on
Spin Team, and that that was a really that was
also something I deliberated on for a long time. And
when I did that, you get a balance, you know,
(14:29):
two shows and figure all that out. And then after
a Bridget left, there was only me on tea and
that was a really stressful chesss full time. But then
you came to Samantha and I made for which.
Speaker 2 (14:44):
I love going back over the outlines because I want
to talk about it. But I was like, oh yeah,
I just kept saying I'm staying.
Speaker 1 (14:49):
Yes you did, and look, I'm glad you did. Yeah,
I just I'm I'm I'm excited to for Monday. I mean,
we did start with a very tough topic. But I
am excited to revisit that in Monday many But I
(15:11):
just thought, how interesting that these two things happened on
the same date, kind of a couple of years apart.
Speaker 2 (15:18):
New Beginnings for you.
Speaker 1 (15:19):
Twenty two is my favorite number.
Speaker 2 (15:22):
It is.
Speaker 1 (15:23):
Yeah, I didn't I didn't plan it, obviously, but hey,
look at that. The universe new, the universe new. And
I have been feeling weirdly, nostalgicallyly. I'm not sure why,
but so I've been thinking about this, and yeah, if
if you haven't listened to Savor, you can't. We do
(15:44):
talk about a lot of feminist stuff over on there.
There's a lot of crossover there, there really is. And
you've been on Savers and.
Speaker 2 (15:52):
Lauren's been on here for a few a few times.
Speaker 1 (15:55):
Yeah, it's always a fun, fun crossover.
Speaker 2 (15:58):
We still haven't done our supernatural one. Oh.
Speaker 1 (16:04):
Yes, that is hilarious to me that both you and
Lauren during the pandemic.
Speaker 2 (16:10):
We found ourselves.
Speaker 1 (16:12):
You went on a supernatural journey my friends, which we
did talk about Odd Smitty a lot when you and
I first started. Yes, but yeah, yeah, And we just
recorded our Savior anniversary episode with Super producers Dylan and
Andrew who used to be producers of Sminty, and we
(16:33):
talked about that for a little bit, but that was
one of the things I was thinking about too. Sometimes
we'll get questions from people, just you know, asking curious
about why.
Speaker 2 (16:45):
Uh.
Speaker 1 (16:45):
Sometimes people ask me like, why do you do it
this way and Savor in this way and Spinty. One
of the things that I find kind of humorous is
that on Savor, Lauren does the big thing at the end,
the social media thing, and then on Spinty I do it.
It's sort of because I was so like, I was
the newbie when I was on Saver, so I was
like too afraid to do it, and then when you
(17:08):
started it right.
Speaker 2 (17:12):
The very few episodes that I've ever been by myself
and I've done it, I make sure to have your
script up because it makes me so nervous.
Speaker 1 (17:21):
Yeah, it's just funny because it's sort of like these
artifacts of things that I'm sure a lot of people
don't understand, but to us, it's just like, oh, yeah,
because I was doing it when Samantha wasn't there, so
I just kept going. But yeah, I'm so glad that
you and I found each other for this show, and
(17:42):
you helped me out both on this show and on
the SA by having some support. So thank you. Well.
Speaker 2 (17:50):
Happy anniversary to both. Yeappy anniversary podcast aniversary.
Speaker 1 (17:56):
I'll take it. I'll take it, yes, and happy podcast
aversary to you too well. Listeners. I hope that this
was in any way relatable and enjoyable, but I appreciate
you letting me go down memory lane. Yes for seconds.
I love it.
Speaker 2 (18:16):
Thank you for sharing.
Speaker 1 (18:17):
I still have so many things from that south By
Southwest trip because they give out so many free things,
you know that. I just I'm looking around like, oh, yeah,
I remember when I wrote that Parisvielle and they gave
me this. South By Southwest is a scene. It is
a scene. It is It's like a theme park at
one section. Wow, one day we should go. I want
(18:38):
to go.
Speaker 2 (18:39):
Well, I kind of there's a whole lot of uh
controversy right now. But then also like, yeah, poor Texas.
I know Texas is trying though, Are people in Texas
are trying?
Speaker 1 (18:48):
Yes? We support you, know, we do, We do support you,
We do absolutely well. Cheers to you, listeners, Cheers to you,
and I to us. If you would like to on
tac does you can Our email is stuff Media, Momstuff
at iHeartMedia dot com. You can find us on Twitter
at mom Stuff podcast, or on Instagram and TikTok at
stuff One Never Told You. We have a tea public store,
(19:10):
and we have a book you can get wherever you
get your books. Thanks as always to our super producer Christina,
our executive producer Maya, and our contractor Joey. Thank you
and thanks to you for listening. Stuff I Never Told
You is production of iHeart Radio. For more podcasts or
my heart Radio, you can check out the iHeart Radio
at Apple podcast or wherever you listen to your favorite
shows
Hey, this is Anny and SMITHA. I'm welcome to stuff
and never told you production I hurted you. And today
for our classic we are bringing back one that I
was just reminiscing about my time in podcasting and my
(00:28):
time as a host, and specifically my time with Saver,
which was the first podcast that I hosted, and as
some of you know, it's come to an end after
nine years. We are hoping we'll get to like occasionally
pop back in me and my co host Lauren and
have Lauren over here because there's plenty of food topics
(00:52):
and gender. There's a lot of intersection there and Lauren's
got a lot of opinions about that. So I was
just thinking about this episode because it's kind of an
adjustment period for me. It's like my whole schedule, my
calendar every day, it's like, oh my god, I don't
do this.
Speaker 2 (01:09):
I feel like forgetting something.
Speaker 1 (01:11):
Yeah, Like it feels like I should be doing something
right and I'm like, oh no, I'm not. And it
was really sad and I really miss it. I think
I've like kind of come to terms with it more.
I'm working my way slowly through the listener mail and
that's so sometimes it'll bring bring those emotions up. But
(01:32):
I'm very grateful for the time that I had on it,
and I learned so much through it, both in like
terms of factually about food historically, but also just kind
of how don't you have a podcaster and a host
and so I'm really I'm really happy about that, and
(01:53):
I'm glad for the time I got to spend there.
But yes, if you haven't listened to it, you can
go check it out. It's not like it disappeared, so
still exist. But yes, please enjoy this classic episode. Hey,
this is Sanny and Samantha. I'm welcome to stephone never
(02:15):
told you protection if iHeart radio, and welcome to another
addition of Happy Hour. As always, if you're choosing to
imbibe whatever you're choosing to do, please do so responsibly. Samantha,
(02:39):
are you sipping on anything? You know?
Speaker 2 (02:42):
It's been an odd morning full of stress, so I'm
keeping it with my water, but I'm also drinking a
little bit of coffee that I have left over because
I'm gonna need it.
Speaker 1 (02:52):
But that's it from me. What about you? I have
my red wine. I have my red wine. I'm also
having a very stressful day. I'm having of stressful like
a couple of weeks, and today I was thinking of
all the topics I wanted to do, and so many
of them are sad, and I was like, I cannot
have that right now. Even my Star Wars one bummed
(03:12):
me out. I'm going to come back and talk about that.
It's like cool, but it's sad because like the scripts
of what would have been without Disney kind of came
out and I was like, oh my god, that was
so good. Anyway, I will come back and talk about
that later today. What I want to talk about is
something of a strange confluence is happening, Samantha. I don't
(03:35):
know if you know this. We have a Monday mini
coming up where we're going to be talking about our
anniversary of starting together as a host on the show,
even though that's not what we knew was going to
happen at the time. Turns out that happened on March
twenty seconds, twenty nineteen. That's when our first episode came out.
(03:58):
The first episode I Did Savor. The other show I
Do came out on March twenty second, wow, seven years ago.
So I thought, if you all will go with me
on this probably shorter trip, but I was gonna look
back at kind of me being a host and saver
and Sminty, just a fond look back seven years. So
(04:25):
I know I've told this story before, but I started
as a producer editor twenty ten. I was hired full
time twenty eleven. Our company is very confusing in that
I think we've gone through seven companies, not exaggerating. I'm
pretty sure it's seven. So at the time the company
was how stuff works. A lot of stuff has changed
(04:48):
that since, but I've essentially held the same job ish
since twenty ten, and I was the editor producer of
Sminty and then we kind of moved hands again. The
company did, and we became very video focused, and then
I was like the video producer force Minty, which those
(05:10):
videos are still up on YouTube and still find them.
Those were all me. Those are all me. But then
when Kristen and Caroline announced they were gonna leave, they
told me in person, I was like, well, I don't
know what I'm gonna do then, And unfortunately, I feel
(05:35):
like a lot of jobs are like this, but unfortunately
in this job there's always that insecurity of like, well,
that's the end for me. I guess there's nothing else
for me to do, so I thought I might like
lose my job. And then I went to I'm still
not sure why, but I went to south By Southwest
(05:56):
as part of our whole company. It was like a
team of TEMI ten of us went and I was
making video editing video. It was a really busy experience,
and because I like planning things, I had planned like
months in advance, all of these like we've got to
get this barbecue here and this here and do this
(06:16):
and this and this, and everybody wanted to go with
me because I made the plans. You can't just go
to Franklin's barbecue fools. So after that friend of the
show who's been on here, friend in real life, Lauren Vogelbaum,
she sat me down and was like, I think you
(06:37):
should be on a show. I've been thinking about starting
this food show, and I think you would be great
on it. And I really deliberated about it because I
was nervous. I'd seen the hate people got, I'd had
to deal with it as an intern, I had to
(06:57):
answer listener mail as an intern, and so I was
really nervous about it, and I wasn't sure I was like,
I'm not really qualified, but the more Lauren talked to
me about what she was seeing, I was like, Okay, yeah,
I could do that, and so I agreed to do it.
And the first episode we did was on Sparkling Wine,
(07:18):
and I still remember what I wore because I'm so nervous.
Like it's not like I could see me. I was
so nervous. I remember exactly what I wore. I was like,
audibly nervous. I will never listen to that episode again.
Like I it wasn't bad, but it was just clear
I was so nervous. And I used to edit them
(07:42):
at the time, and when you edit yourself, it's not fun. Yeah,
but I really liked it, like I liked because I
if you've never listened to Savor, which I would recommend,
it's a very I liked the history part. It's so
it's structured in that Lauren does like the science basics
(08:07):
of what it is, and I do the history, and
there's some like it's not super strict, so sometimes she'll
put in history notes. But I liked that I got
to research history. Even though a lot of times people
will joke with me and they'll be like, I bet
that show is so much easier than Sminty is, and
a lot in a lot of ways it is. But
(08:27):
food is political and there's some dark stuff with food,
and you don't want to leave that out, and that's
you know, looking back over how I think I've improved
from when I started. Those are some of my biggest regrets.
Is I don't think I was the best at like
really searching for that stuff when I first started. But
(08:51):
it was really scared, Like I was scared. I used
to joke that I would It was like I was
on a plane in turbulence when I would record. And
in the first few episodes, if you listen to stuff,
you should know Jerry, who's like one of our big bosses.
She sat in on them like right there, like in
the small studio Savampa where she was sitting right there,
(09:14):
and I just she was the one who hired me,
so I knew her like I was so nervous. And
it's been a huge learning curve. And Lauren was very
helpful with that. She would send me kind of kind
but clear, Okay, we don't really do this, we don't
do it this way notes. That was really useful, and
(09:35):
especially in the beginning when I felt so like inadequate
and incompetent. And one of the things our company often
does are used to do. I'm not sure how much
they do it now, but what used to do is
when a new show starts, they get shows other shows
that are established to do ads for them to get
like attention to know that it exists. So a lot
(09:58):
of those ran for the show time. It's called food Stuff.
I'll get more into that in a second, but a
lot of those ran on Stuff you Should Know, which
is our biggest podcast in what we call the stuff brands,
like the first kind of how Stuff Works podcasts, and
we got so many you know what. I have never
(10:21):
proven this is where they came from, but we got
a lot of sexist comments from people that I think
we're expecting Stuff you should Know and then listened to
us and like the one that I remember most wasn't
even that mean. I just remember it was that you
giggle like two girls who got into their dad's like
our cabinet. Well, damn yeah, And I do giggle a lot,
(10:45):
like I know I do that, I do that in
real life. It's not something, but it made me really
anxious about it and I was like, oh, I shouldn't
laugh at all, and you know we're going to talk
about this. I'm sure when we do our kind of
look back, but when you're sometimes it becomes when you're
(11:06):
trying to hold back so much that it's obvious too,
Like sometimes like if I just giggle naturally, but I'm
trying so hard not to giggle, that becomes something that
will consense as well. Right food Stuff is one of
(11:31):
the last stuff shows, and I think we benefited from
that because it's really hard to launch a podcast, especially
now when there are so many, and I think we
did benefit from that, and we were pretty we were successful,
but it was it was like trying to find a
(11:52):
completely new formula stuff I've never told you Spente was
a different problem, and that there had been other hosts,
and then it was finding your voice within that. Right
Savor was sort of like make this thing to something
people like, it's just interesting. I both were hard, but
(12:15):
it was going on well. And then I believe it
was I don't know, dates of meaningless. We were told
we were told to rebrand basically because they wanted us
to be cooler, I think, which I'm like, why did
you have you ever listen to the show We're big nerds.
That's funny. Yeah, they wanted us to be cooler, so
(12:37):
they wanted us to travel, which was great, but it
was really stressful to travel. I don't want to make
it sound like I was so lucky. I got to
go to Hawaii, I got to go to New Orleans,
I got to go to Ashville, I got to go
to all these places. It was great, but it was
very stressful and it was something we were kind of
told you have to do, and that was another changing
(13:00):
of Okay, well then, how what is the formula of
the show now? Then? And so many great experiences about it,
but there's so many times I'm like, I wish we
had like one more day we spent that city, where
we could have done a better job if we'd had
more time. I'm really proud of what we did, don't
get me wrong, but it's just one of those things
(13:21):
where like, if you're taking other people's time for interviews,
which is what those shows mostly are, I would have
loved to have given them more space. But that was
a huge learning curve to you because I did most
of the producing on that, and like finding the who
we were going to interview, which was great because everyone
(13:45):
we've interviewed has been really kind and really giving. And
also it's cool because a lot of times they would
call other friends while we were there and be like,
you should talk to them. They're good, which is good.
That's a great side when people are like, Okay, you
know sometimes like the media comes in and you you're
expecting some kind of gotcha interview or something, but we're
(14:07):
just really curious. And then I believe at the same time,
that's when I was asked to be a host on
Spin Team, and that that was a really that was
also something I deliberated on for a long time. And
when I did that, you get a balance, you know,
(14:29):
two shows and figure all that out. And then after
a Bridget left, there was only me on tea and
that was a really stressful chesss full time. But then
you came to Samantha and I made for which.
Speaker 2 (14:44):
I love going back over the outlines because I want
to talk about it. But I was like, oh yeah,
I just kept saying I'm staying.
Speaker 1 (14:49):
Yes you did, and look, I'm glad you did. Yeah,
I just I'm I'm I'm excited to for Monday. I mean,
we did start with a very tough topic. But I
am excited to revisit that in Monday many But I
(15:11):
just thought, how interesting that these two things happened on
the same date, kind of a couple of years apart.
Speaker 2 (15:18):
New Beginnings for you.
Speaker 1 (15:19):
Twenty two is my favorite number.
Speaker 2 (15:22):
It is.
Speaker 1 (15:23):
Yeah, I didn't I didn't plan it, obviously, but hey,
look at that. The universe new, the universe new. And
I have been feeling weirdly, nostalgicallyly. I'm not sure why,
but so I've been thinking about this, and yeah, if
if you haven't listened to Savor, you can't. We do
(15:44):
talk about a lot of feminist stuff over on there.
There's a lot of crossover there, there really is. And
you've been on Savers and.
Speaker 2 (15:52):
Lauren's been on here for a few a few times.
Speaker 1 (15:55):
Yeah, it's always a fun, fun crossover.
Speaker 2 (15:58):
We still haven't done our supernatural one. Oh.
Speaker 1 (16:04):
Yes, that is hilarious to me that both you and
Lauren during the pandemic.
Speaker 2 (16:10):
We found ourselves.
Speaker 1 (16:12):
You went on a supernatural journey my friends, which we
did talk about Odd Smitty a lot when you and
I first started. Yes, but yeah, yeah, And we just
recorded our Savior anniversary episode with Super producers Dylan and
Andrew who used to be producers of Sminty, and we
(16:33):
talked about that for a little bit, but that was
one of the things I was thinking about too. Sometimes
we'll get questions from people, just you know, asking curious
about why.
Speaker 2 (16:45):
Uh.
Speaker 1 (16:45):
Sometimes people ask me like, why do you do it
this way and Savor in this way and Spinty. One
of the things that I find kind of humorous is
that on Savor, Lauren does the big thing at the end,
the social media thing, and then on Spinty I do it.
It's sort of because I was so like, I was
the newbie when I was on Saver, so I was
like too afraid to do it, and then when you
(17:08):
started it right.
Speaker 2 (17:12):
The very few episodes that I've ever been by myself
and I've done it, I make sure to have your
script up because it makes me so nervous.
Speaker 1 (17:21):
Yeah, it's just funny because it's sort of like these
artifacts of things that I'm sure a lot of people
don't understand, but to us, it's just like, oh, yeah,
because I was doing it when Samantha wasn't there, so
I just kept going. But yeah, I'm so glad that
you and I found each other for this show, and
(17:42):
you helped me out both on this show and on
the SA by having some support. So thank you. Well.
Speaker 2 (17:50):
Happy anniversary to both. Yeappy anniversary podcast aniversary.
Speaker 1 (17:56):
I'll take it. I'll take it, yes, and happy podcast
aversary to you too well. Listeners. I hope that this
was in any way relatable and enjoyable, but I appreciate
you letting me go down memory lane. Yes for seconds.
I love it.
Speaker 2 (18:16):
Thank you for sharing.
Speaker 1 (18:17):
I still have so many things from that south By
Southwest trip because they give out so many free things,
you know that. I just I'm looking around like, oh, yeah,
I remember when I wrote that Parisvielle and they gave
me this. South By Southwest is a scene. It is
a scene. It is It's like a theme park at
one section. Wow, one day we should go. I want
(18:38):
to go.
Speaker 2 (18:39):
Well, I kind of there's a whole lot of uh
controversy right now. But then also like, yeah, poor Texas.
I know Texas is trying though, Are people in Texas
are trying?
Speaker 1 (18:48):
Yes? We support you, know, we do, We do support you,
We do absolutely well. Cheers to you, listeners, Cheers to you,
and I to us. If you would like to on
tac does you can Our email is stuff Media, Momstuff
at iHeartMedia dot com. You can find us on Twitter
at mom Stuff podcast, or on Instagram and TikTok at
stuff One Never Told You. We have a tea public store,
(19:10):
and we have a book you can get wherever you
get your books. Thanks as always to our super producer Christina,
our executive producer Maya, and our contractor Joey. Thank you
and thanks to you for listening. Stuff I Never Told
You is production of iHeart Radio. For more podcasts or
my heart Radio, you can check out the iHeart Radio
at Apple podcast or wherever you listen to your favorite
shows
Stuff Mom Never Told You News
Hosts And Creators
Anney Reese
Samantha McVey
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