November 28, 2021 • 20 mins
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Speaker 1 (00:04):
Welcome to the Daily Dive Weekend Edition. I'm Oscar Ramirez,
and every week I explore the top stories making waves
in the news and some that are just playing interesting.
I'll connect you with the journalists and the people who
know the story and bring you news without the noise
so you can make an informed decision. You can catch
a new episode of The Daily Dive every Monday through Friday,
and it's ready when you wake up. On the weekend edition,
(00:27):
I'll be bringing you some of the best stories from
the week. I know Thanksgiving is over, but I still
want to take a little time to talk about our
favorite foods. We're gonna go over the official Thanksgiving food
power rankings. We'll speak to Lucas Kwan Peterson, food columnists
at The l A Times for his take on where
all your favorite thanks Giving foods rank. A little preview
(00:47):
of what you're in for. Turkey ranks dead last in
this list. Pumpkin pie doesn't fare much better either, and
cranberries could just be the most controversial food item. But
which one will be on top? Everyone has opinions on
what Thanksgiving foods are great. We're all packed around a
tiny table crammed with different dishes that different people have made,
and we're having to field passive aggressive comments from our
(01:10):
aunts and uncles and cousins. And what better way to
talk about what foods suck? And the number one food
that really sucks is turkey. I'm sorry to say it.
People don't know how to cook it. They put the
whole bird in the oven, so the white meat and
the dark meat don't get cooked evenly. The white meat
usually ends up bone dry, like you've just got cotton
balls in your mouth. And let's face it, when you're
(01:32):
making your Thanksgiving plate, how much turkey do you actually
put on their No, where it's at is the sides,
so turkey is at the bottom of my left Yeah,
I have to really agree with you and your article
one very effective question. How often do you see it
on menus and sit down restaurants relative to other proteins,
And it's not very often, So I have to agree
with you that I do get some. It's almost a
(01:53):
courtesy that you get the turkey and you put some
on your plate, maybe put some gravy on it to help.
But you're right, turkey ends up being one of those
things that it's just really tough to handle. It's such
a big bird a lot of times when you're trying
to feed a big family, and you're right. The uneven
cooking really brings it down. Number nineteen on your list.
Very low on the list is pumpkin pie. I think
(02:14):
you're either team pumpkin pie or not. I it's never
really appealed to me. You kind of eat it once
a year. It feels like an obligation rather than something
you actually enjoy eating. And frankly, at the texture of it,
as I said, in the appearance of it, it kind
of looks like dog poop. Sorry to say it, but
(02:35):
it kind of does. And it's really not appetizing. Number
seventeen cranberries, because cranberries shows up twice on the list,
number seventeen, and then way up at the top, number
five can. So let's talk about cranberries fresh and can.
I really would like us to show some love for
the canned cranberries. I think they're delicious. You get that
(02:56):
kind of satisfying PLoP on the plate as your open
and up that ocean spray can kind of makes that
satisfying moist wet sound just like a can of dog food,
like you're putting it in the dish and then it's
got the dimples around the edge and just like that.
I just like the tang nous and like the denseness
of it. It kind of reminds me of like eating
(03:17):
a fruit roll up or like a fruit snack. I
know that one definitely could cause some problems in the family,
and my family usually does a little bit of boats.
So we'll do the can and they'll do some fresh
for those that want it. I think if you can
prepare the fresh cranberries, well then those can be good.
But I think again, most people just don't know really
how to cook those properly, and why not just go
with what you know is going to be good, and
(03:38):
that's the canned cranberries. Number sixteen on the list is
sweet potato casserole. I know a lot of people love this.
This is kind of one of those other ones where
you either really love it or you really hate it.
A lot of times it comes with marshmallows on top.
I prefer the way my grandma makes it. She makes
it with like blon seal, which is just like this
nice little soupy kind of caramel e broth that she
cooks the sweet potatoes in and it's tasty, just as
(04:00):
is no marshmallows sweet potatoes. Again, it's you like it
or you don't like sweet potato fries. I don't like.
It's just something about the I don't know, the sweetness
or the flavor of the texture. I would much rather
be eating mashed potatoes. It's nice when you have the
torched marshmallow on top, or the peel and ceo as
you're saying, but yeah, it's just kind of not my thing.
(04:20):
Have pecan pie. Number twelve Brussels sprouts. Now. I love
Brussels sprouts. Gotta have a little bit of bacon on them.
But I like the line that you wrote here be
careful not to overcook them because they'll smell like farts.
And I have to agree with that one. We all
hated Brussels sprouts growing up as a kid, but now
they've become a super trendy thing to have on restaurants,
and they're really delicious if they're cooked properly. So that's
(04:42):
the trick. You just gotta cook them right. All right,
Let's get into the top part of the list. Number
ten is roll or biscuits, and I gotta say this,
one of my favorite parts. For me, it's got to
be kings Hawaiian rolls with a little bit of butter
on them. Some people sort of rite or die with biscuits,
which I totally understand and respect. But what's good about
roll is that it's great for them making a sandwich
(05:02):
with the leftovers the next day. But biscuits are good too,
but you really have to know how to make them.
You can't use bread flour, you can't use like a
hard wheat. Flower if to use like a soft wheat,
most people don't know that and they end up making
hockey puck biscuits. So rolls are definitely the safer choice.
That's why we cut to the chase, like I said,
and just use those kings Hawaiians. Okay, Number nine on
this list green bean casserole. I'd rather just have some
(05:26):
green beans, a little bit of salt and pepper on him,
nothing else. But I know this is a staple of
a lot of families. I think if you grew up
eating it. I grew up in the Midwest. I grew
up outside of the city of Chicago, and so you know,
Midwesterners have a thing about castle rolls. We have a
thing about canned soup, going into a cast role dish
(05:46):
and making a hot dish, making tuna noodle cast roll,
green bean cast role. Green bean cast role, interestingly was
invented by the Campbell Soup Company. And so you get
that cream and mushroom soup. I mean, yeah, it's pretty heavy,
it's pretty sickening, frankly if you're not really used to
eating it. But again, it's just nostalgia and you get
the crunchy fried onions on top. So for me, it's
a must have. Number six on this list is ham.
(06:09):
Now that one kind of in direct contrast to the turkey.
A lot of people do love it, though who doesn't
like a nice ham. I'd like to see more ham.
I think some people sort of had an issue with
me putting it as a Thanksgiving food and not as
a Christmas food, though I tend to think of it
is just a holiday thing that people eat on Christmas
or Thanksgiving. You get a nice maple glazed ham, honey
(06:31):
glazed ham. It's hard to say that ham is underrated,
but I think it's a holiday dish. I'd much rather
see a ham on the table than turkey, because I
think it's a little bit easier to cook and it's
probably going to taste a little bit better. Okay. Number
five on this list is cranber as we already talked
about that. Number four corn bread. What are your thoughts
on corn bread? Corn Bread is one of the few
perfect things in life. I mean, like anything, you have
(06:52):
to make it well, but it's just a fantastic side dish.
Who goes with anything. It's a little nutty, it's got
great texture, it's a little it's sweet. Put a little
bit of whipped honey butter on it. It's really a
fantastic thing just to have on the Thanksgiving table. Number
three is broccoli grotten. Now, this is one that I
in my own personal experience, have not really eaten too much.
I've had it in different forms throughout my life obviously,
(07:14):
but not for Thanksgiving. Usually a lot of people hate it.
It's another casserole, so it's like broccoli and cheddar, cheese
and bread crumbs. So again, the Midwestern or in me
just has a very soft spot in my heart for
the broccoli grot casse role. Some people don't like it,
but they're wrong. Broccoli grotten is delicious and should be
(07:36):
served at every Thanksgiving, all right, we're getting in the
top two here. Number two is mashed potatoes and gravy.
I love them. I always go back for seconds on
this one. It's pretty hard to mess up really mashed potatoes.
Could you imagine going to Thanksgiving dinner there's no mashed
potatoes and gravy. You would turn around and you would
walk out the door. Everyone loves potatoes. People have different techniques.
(07:56):
You can do skin on, you can do no skin.
I prefer no skin. But I think there's never really
a problem with mashed potatoes and done. The great thing
about the gravy. No matter how you make the gravy,
if you like to do it with the giblets, no
matter how you like to make it, you pour that
gravy over your entire plate. It just kind of lubricates
the whole meal. And who doesn't like mashed potatoes? All right?
And the number one Thanksgiving food? And I will gladly
(08:19):
agree to this one. It's stuffing. It's so good, It's
got tons of flavor in it. It's bread. It is
one of the top Thanksgiving feeds for sure. Absolutely. Who
doesn't like delicious, seasoned, stale bread. Who doesn't like that
baked in the oven, get those nice crispy edges, taste
like onions and parsley and sage. It's delicious. You can
(08:41):
make stuffing a million different ways. You can make it
with corn bread, you can make it with regular bread.
You can make it with pretzels, you can make it
with crumbled up bits of old bagels. There's any number
of ways under the sun to make stuffing. I really
do like the recipe in the old Vincent Price cookbook.
Vincent Price, who did horror movies and the the scary
voiceover for the thriller video. But I just love stuffing.
(09:04):
It's really fantastic. Are you as stuffing inside the bird
or outside the bird? And definitely inside the bird? Thank you.
And it's frankly, the one good thing about turkey is
to impart flavor into the stuffing. It's really sort of
it's it's only used, but yeah, you gotta have stuffing.
Lucas Kwan Peterson, food columnist at The l A Times,
(09:24):
thank you very much for joining us. Thank you so much. Finally,
for this week, we'll talk about the snowball effect and
the supply chain and how it's raising prices and making
it harder to get some of the items that you want.
The biggest challenge that beer and liquor makers are facing
is obtaining glass bottles. America loves their chicken tenders, and
(09:45):
prices have jumped because of DeLay's at meat processing plants
and specifically enticson foods case they chose a bad rooster.
Medical equipment, toys, video game consoles, and even your favorite
at leisureware are all facing backs. For a look at
some specific items hurt by backlogs and ricing prices, will
speak to Phil mccauslin, reporter, abs. Yeah, I mean, it
(10:09):
was just it's been a very interesting project, I mean
for me to just to see where everything is being
held up at. But yeah, I mean we I thought,
you know, I've been talking to my bartender, I've been
talking to the guy at the liquor store, and I
mean they've been seeing it for a while, so I
thought that's a good place to start. So, you know,
reached out to um some beer makers who I who
(10:29):
I happen to, like like that one in Turlington's, and
really kind of tried to dive in with them about
where are you guys seeing the pain most And that's
where it came out where, Yeah, they're having issues with
getting carbon dioxide machine parts, aluminum for cans. You know,
they're starting to warehouse a lot of items. But the
common denominator from beer, liquor and to wine is really
that issue with obtaining glass. And I think especially with
(10:53):
these upscale beers, the wines and liquor, you're seeing, you know,
these really kind of special t glass bottles. You know,
talking to the head of glass manufacturing or a guy
who kind of leads glass manufacturing here the United States,
you know, we're really pumping out glass domestically, but they
have just a kind of a standard bottle that they're making.
(11:14):
The specially glass that our alcohol makers need are usually
coming from overseas and aren't being made as readily and
are harder to obtained, and it's tied to their brand identity.
Which I like that you put that in the article
because that's so true. Right, everybody wants to stand out.
So it's not like one of these manufacturers can just
switch to these generic bottles. They have to stick with
what they got, and if they don't, let's say they
(11:37):
do switch, it changes everything. It changes the labels that
you gotta put on these bottles. Everything needs to be
adjusted down the line if something as major as the
bottles changes. Yeah, I mean, I think that's something that
we don't necessarily realize, is that when you start selling
booth you have to get the label approved by the
government and many points, and uh, you know, it has
becomes a real issue when you start making changes. It comes,
(12:00):
you know, as as one winemaker said, a real snowball
effect of other issues that you then run into. So
changing your brand identity, I mean imagine Gray Goose saying,
you know, we're not gonna change to a smaller bottle
or a standard bottle. Those bottles are iconic, right, and
that's how you know, consumers connect with them. Let's talk
about chicken tenders, because I thought this one was so interesting, right,
(12:22):
America loves their chicken tenders. We earlier in the pandemic,
we're seeing shortages of even chicken wings, but this one
right here, tenders, This is a lot has a lot
to do with the meat packing plants, labor shortages that
are there, but beyond that, there's all sorts of things
that affected I thought chicken tenders was great because everyone
loves chicken tenders. But I mean the price of chicken
(12:43):
overall has gone up, but chicken tenders, I think is
is really kind of a bit of Americana in a way.
And I mean, we're seeing chicken tender prices at all
time highs, and yeah, you're seeing it really at at
the processing and you know, as meat processing, especially in chicken,
has become more vertically integrated, those companies also have oversight
of chicken production as well. So one of the major
(13:04):
issues that I thought was really really fascinating is that
Tyson Chicken, which is, you know, one of the largest
chicken producers in the world, noted that they changed out
the male roosters that they were using and suddenly had
they realized that they were having major issues with egg laying,
so they were switching back, but they said that it
could impact chicken sales. But in the mid year of
two the guys from Tyson said, you know, we're changing
(13:27):
out the mail rooster. And they said, quite frankly, they
made a bad decision on it. I mean, I don't
know what prompted it in the first place, right, but
it just wasn't working out for them. So this big
disruption right there is gonna have those rippling effects and
and for other people. You know, there's uh, you know,
rising costs in the market. There's the costs for shipping
are increasing. Plastic and packaging is all increasing. I think
(13:48):
they called it these the three layers of that of
that sandwich, and it's not delicious for these chicken manufacturers.
So that's why chicken tenders are so hard to get
in and the prices are going up. Medical aplies and equipment.
This is another interesting one too, because this has to
deal with components that come from the other side of
the world. In some cases, crutches, wheelchairs, walkers. These things
(14:10):
are really hard to get. It could take weeks, eight
weeks for a wheelchair one manufact that's how long it
took to get there. Yeah, I mean I was calling
around to medical supply stores that I had heard it
had become a real issue, to the point that hospitals
were actually actually asking people for donations of crutches and wheelchairs,
which is, I mean, kind of a troubling thing to
hear when you hear of major hospitals needing donations to
(14:33):
make sure that patients, you know, have access to things
they really need. I mean, if you need crutches or
a wheelchair, you you really do need them, so it's
really fascinating to push into that and then you know,
talking to the stores, they said, you know, we can't
obtain them for this long. Let's go the suppliers, and
the suppliers were saying, you know, especially with electric wheelchairs,
finding tires is very, very difficult. But also a lot
(14:56):
of their products are just kind of sitting in their
factories as they're waiting for just some minor components from China.
A lot of medical supplies are actually produced here in
the United States, but getting it through the ports. You know,
the major shipping issues we've been hearing has been consistent
across medical supply companies as well, and they're also facing
obviously um labor shortages as a lot of folks are
(15:19):
right now. Yeah, for those tires that they need for
those wheelchairs, they typically would take about five weeks again
come from China or Vietnam. They're saying there's a lays
up to ninety days for them to arrive for certain manufacturers,
So I mean that really puts a strain on them
their ability to finish making them right and then uh
and then delivering out after that. I just think that
one was a particularly important industry to kind of highlight
(15:43):
just because I mean, obviously those are people who are
in real need to. I mean, you can't go without
your electric wilchair if you really need it. Hearing these
kind of lack times for folks in those situations is
definitely a huge challenge for those folks. We've been hearing
for some time now about the impact of all these
supply chain issues on a day shopping. So these next
two are pretty closely related. Toys we've heard about a lot,
(16:05):
and then also video game consoles, really hot things right
now like the PS five and the brand new Xbox.
A couple of different issues affecting them both, but a
lot of the same stuff. Some things are caught up
on the ships and the ports with the electronic components.
They're looking at those semiconductors that they need. Both of
these are are being affected. Yeah, definitely a major issue,
and a lot of that is coming across the ports
(16:26):
from whether it's shipping from Vietnam and South East Asia
or China. Companies like Nintendo are are saying, hey, we're
going to start rethinking about, you know how we're manufacturing
products like the switch because a lot of companies are
just having to really kind of go back to their
plans and say, hey, is there any better way that
(16:47):
we can get through this? But yeah, it's it's just
a consistent problem where you might have you known of
the product done, but then you're just missing a few
component parts. And the attitude you read about the attitude
from people like at PlayStation they say, well, you know,
if you get it this Christmas, you do. If not,
you're gonna get it next Christmas. The demand is so
high for those that they're not necessarily going above and
(17:10):
beyond to try to continue manufacturing those. They're going to
complete what they have and then if you get it,
you're one of the lucky ones. Yeah. No, that's exactly right.
And I mean if you look at kind of how
business models work with video game companies and video game systems,
I mean those are split out for a number of years, right,
and the latest Xbox lasts for a number of years.
Typically we're about a year out since they released the
(17:32):
new PlayStation, the new Xbox. This holiday season would be
a huge, huge year for PlayStation Xbox to sell new
games that are specific to their systems. We're not going
to see that this year. So it just kind of
lays out their economic model a little bit further, and
you know, obviously are two companies. I don't think anyone
needs to be very worried about sweatpants and at leisure. Now,
(17:53):
this one was kind of funny just because you don't
really think of it that much. But more than of
apparel sold in the US is made another country. So
right there, you already know why there's delays, Yeah, huge delays.
And what I thought was really interesting about this one
when I was diving into a little bit deeper, was
a lot of the impacts we have to think about
are not just immediately caused by the pandemic or new administration.
(18:17):
There's also some effects from you know, the past administration.
The two administration's trade war with China made a lot
of businesses rethink where they were manufacturing to avoid tariffs.
So a lot of clothing manufacturers have moved to Vietnam
and Southeast Asia to kind of avoid the conflict that
the administration had with China, and that appears to have
(18:38):
hurt them a bit. Recently, Vietnam saw some a great
number of shutdowns because of COVID and their plants. They've
slowly come back online, but the production was already quite
a bit lower than the plants were in China. So
now they're shipping across the Pacific, and now they're having
issues there. A lot of them are turning now to
(19:00):
shipping by air, which is more expensive. It's just kind
of again another snowball effect of decisions and choices that
then go back to affect our supply chain. This reports
all part of NBC News is two weeks series called
Race to Delivery featuring coverage of the supply crisis in
the United States. So a really good look into this
right now. Phil mccauslin, reporter at NBC News, thank you
(19:22):
very much for joining us. Hey, thanks so much for
having me. That's it for this weekend. Be sure to
check out The Daily Dive every Monday through Friday. Join
us on social media at Daily Dive Pod on Twitter
and Daily Dive Podcast on Facebook. Leave us a comment,
(19:43):
give us a rating, and tell us the stories that
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Radio or subscribe wherever you get your podcast. This episode
of The Daily Dive has been engineered by Tony Sarantina.
I'm Oscar Ramiras in Los Angeles and this was your
Daily Dive Weekend edition d
Welcome to the Daily Dive Weekend Edition. I'm Oscar Ramirez,
and every week I explore the top stories making waves
in the news and some that are just playing interesting.
I'll connect you with the journalists and the people who
know the story and bring you news without the noise
so you can make an informed decision. You can catch
a new episode of The Daily Dive every Monday through Friday,
and it's ready when you wake up. On the weekend edition,
(00:27):
I'll be bringing you some of the best stories from
the week. I know Thanksgiving is over, but I still
want to take a little time to talk about our
favorite foods. We're gonna go over the official Thanksgiving food
power rankings. We'll speak to Lucas Kwan Peterson, food columnists
at The l A Times for his take on where
all your favorite thanks Giving foods rank. A little preview
(00:47):
of what you're in for. Turkey ranks dead last in
this list. Pumpkin pie doesn't fare much better either, and
cranberries could just be the most controversial food item. But
which one will be on top? Everyone has opinions on
what Thanksgiving foods are great. We're all packed around a
tiny table crammed with different dishes that different people have made,
and we're having to field passive aggressive comments from our
(01:10):
aunts and uncles and cousins. And what better way to
talk about what foods suck? And the number one food
that really sucks is turkey. I'm sorry to say it.
People don't know how to cook it. They put the
whole bird in the oven, so the white meat and
the dark meat don't get cooked evenly. The white meat
usually ends up bone dry, like you've just got cotton
balls in your mouth. And let's face it, when you're
(01:32):
making your Thanksgiving plate, how much turkey do you actually
put on their No, where it's at is the sides,
so turkey is at the bottom of my left Yeah,
I have to really agree with you and your article
one very effective question. How often do you see it
on menus and sit down restaurants relative to other proteins,
And it's not very often, So I have to agree
with you that I do get some. It's almost a
(01:53):
courtesy that you get the turkey and you put some
on your plate, maybe put some gravy on it to help.
But you're right, turkey ends up being one of those
things that it's just really tough to handle. It's such
a big bird a lot of times when you're trying
to feed a big family, and you're right. The uneven
cooking really brings it down. Number nineteen on your list.
Very low on the list is pumpkin pie. I think
(02:14):
you're either team pumpkin pie or not. I it's never
really appealed to me. You kind of eat it once
a year. It feels like an obligation rather than something
you actually enjoy eating. And frankly, at the texture of it,
as I said, in the appearance of it, it kind
of looks like dog poop. Sorry to say it, but
(02:35):
it kind of does. And it's really not appetizing. Number
seventeen cranberries, because cranberries shows up twice on the list,
number seventeen, and then way up at the top, number
five can. So let's talk about cranberries fresh and can.
I really would like us to show some love for
the canned cranberries. I think they're delicious. You get that
(02:56):
kind of satisfying PLoP on the plate as your open
and up that ocean spray can kind of makes that
satisfying moist wet sound just like a can of dog food,
like you're putting it in the dish and then it's
got the dimples around the edge and just like that.
I just like the tang nous and like the denseness
of it. It kind of reminds me of like eating
(03:17):
a fruit roll up or like a fruit snack. I
know that one definitely could cause some problems in the family,
and my family usually does a little bit of boats.
So we'll do the can and they'll do some fresh
for those that want it. I think if you can
prepare the fresh cranberries, well then those can be good.
But I think again, most people just don't know really
how to cook those properly, and why not just go
with what you know is going to be good, and
(03:38):
that's the canned cranberries. Number sixteen on the list is
sweet potato casserole. I know a lot of people love this.
This is kind of one of those other ones where
you either really love it or you really hate it.
A lot of times it comes with marshmallows on top.
I prefer the way my grandma makes it. She makes
it with like blon seal, which is just like this
nice little soupy kind of caramel e broth that she
cooks the sweet potatoes in and it's tasty, just as
(04:00):
is no marshmallows sweet potatoes. Again, it's you like it
or you don't like sweet potato fries. I don't like.
It's just something about the I don't know, the sweetness
or the flavor of the texture. I would much rather
be eating mashed potatoes. It's nice when you have the
torched marshmallow on top, or the peel and ceo as
you're saying, but yeah, it's just kind of not my thing.
(04:20):
Have pecan pie. Number twelve Brussels sprouts. Now. I love
Brussels sprouts. Gotta have a little bit of bacon on them.
But I like the line that you wrote here be
careful not to overcook them because they'll smell like farts.
And I have to agree with that one. We all
hated Brussels sprouts growing up as a kid, but now
they've become a super trendy thing to have on restaurants,
and they're really delicious if they're cooked properly. So that's
(04:42):
the trick. You just gotta cook them right. All right,
Let's get into the top part of the list. Number
ten is roll or biscuits, and I gotta say this,
one of my favorite parts. For me, it's got to
be kings Hawaiian rolls with a little bit of butter
on them. Some people sort of rite or die with biscuits,
which I totally understand and respect. But what's good about
roll is that it's great for them making a sandwich
(05:02):
with the leftovers the next day. But biscuits are good too,
but you really have to know how to make them.
You can't use bread flour, you can't use like a
hard wheat. Flower if to use like a soft wheat,
most people don't know that and they end up making
hockey puck biscuits. So rolls are definitely the safer choice.
That's why we cut to the chase, like I said,
and just use those kings Hawaiians. Okay, Number nine on
this list green bean casserole. I'd rather just have some
(05:26):
green beans, a little bit of salt and pepper on him,
nothing else. But I know this is a staple of
a lot of families. I think if you grew up
eating it. I grew up in the Midwest. I grew
up outside of the city of Chicago, and so you know,
Midwesterners have a thing about castle rolls. We have a
thing about canned soup, going into a cast role dish
(05:46):
and making a hot dish, making tuna noodle cast roll,
green bean cast role. Green bean cast role, interestingly was
invented by the Campbell Soup Company. And so you get
that cream and mushroom soup. I mean, yeah, it's pretty heavy,
it's pretty sickening, frankly if you're not really used to
eating it. But again, it's just nostalgia and you get
the crunchy fried onions on top. So for me, it's
a must have. Number six on this list is ham.
(06:09):
Now that one kind of in direct contrast to the turkey.
A lot of people do love it, though who doesn't
like a nice ham. I'd like to see more ham.
I think some people sort of had an issue with
me putting it as a Thanksgiving food and not as
a Christmas food, though I tend to think of it
is just a holiday thing that people eat on Christmas
or Thanksgiving. You get a nice maple glazed ham, honey
(06:31):
glazed ham. It's hard to say that ham is underrated,
but I think it's a holiday dish. I'd much rather
see a ham on the table than turkey, because I
think it's a little bit easier to cook and it's
probably going to taste a little bit better. Okay. Number
five on this list is cranber as we already talked
about that. Number four corn bread. What are your thoughts
on corn bread? Corn Bread is one of the few
perfect things in life. I mean, like anything, you have
(06:52):
to make it well, but it's just a fantastic side dish.
Who goes with anything. It's a little nutty, it's got
great texture, it's a little it's sweet. Put a little
bit of whipped honey butter on it. It's really a
fantastic thing just to have on the Thanksgiving table. Number
three is broccoli grotten. Now, this is one that I
in my own personal experience, have not really eaten too much.
I've had it in different forms throughout my life obviously,
(07:14):
but not for Thanksgiving. Usually a lot of people hate it.
It's another casserole, so it's like broccoli and cheddar, cheese
and bread crumbs. So again, the Midwestern or in me
just has a very soft spot in my heart for
the broccoli grot casse role. Some people don't like it,
but they're wrong. Broccoli grotten is delicious and should be
(07:36):
served at every Thanksgiving, all right, we're getting in the
top two here. Number two is mashed potatoes and gravy.
I love them. I always go back for seconds on
this one. It's pretty hard to mess up really mashed potatoes.
Could you imagine going to Thanksgiving dinner there's no mashed
potatoes and gravy. You would turn around and you would
walk out the door. Everyone loves potatoes. People have different techniques.
(07:56):
You can do skin on, you can do no skin.
I prefer no skin. But I think there's never really
a problem with mashed potatoes and done. The great thing
about the gravy. No matter how you make the gravy,
if you like to do it with the giblets, no
matter how you like to make it, you pour that
gravy over your entire plate. It just kind of lubricates
the whole meal. And who doesn't like mashed potatoes? All right?
And the number one Thanksgiving food? And I will gladly
(08:19):
agree to this one. It's stuffing. It's so good, It's
got tons of flavor in it. It's bread. It is
one of the top Thanksgiving feeds for sure. Absolutely. Who
doesn't like delicious, seasoned, stale bread. Who doesn't like that
baked in the oven, get those nice crispy edges, taste
like onions and parsley and sage. It's delicious. You can
(08:41):
make stuffing a million different ways. You can make it
with corn bread, you can make it with regular bread.
You can make it with pretzels, you can make it
with crumbled up bits of old bagels. There's any number
of ways under the sun to make stuffing. I really
do like the recipe in the old Vincent Price cookbook.
Vincent Price, who did horror movies and the the scary
voiceover for the thriller video. But I just love stuffing.
(09:04):
It's really fantastic. Are you as stuffing inside the bird
or outside the bird? And definitely inside the bird? Thank you.
And it's frankly, the one good thing about turkey is
to impart flavor into the stuffing. It's really sort of
it's it's only used, but yeah, you gotta have stuffing.
Lucas Kwan Peterson, food columnist at The l A Times,
(09:24):
thank you very much for joining us. Thank you so much. Finally,
for this week, we'll talk about the snowball effect and
the supply chain and how it's raising prices and making
it harder to get some of the items that you want.
The biggest challenge that beer and liquor makers are facing
is obtaining glass bottles. America loves their chicken tenders, and
(09:45):
prices have jumped because of DeLay's at meat processing plants
and specifically enticson foods case they chose a bad rooster.
Medical equipment, toys, video game consoles, and even your favorite
at leisureware are all facing backs. For a look at
some specific items hurt by backlogs and ricing prices, will
speak to Phil mccauslin, reporter, abs. Yeah, I mean, it
(10:09):
was just it's been a very interesting project, I mean
for me to just to see where everything is being
held up at. But yeah, I mean we I thought,
you know, I've been talking to my bartender, I've been
talking to the guy at the liquor store, and I
mean they've been seeing it for a while, so I
thought that's a good place to start. So, you know,
reached out to um some beer makers who I who
(10:29):
I happen to, like like that one in Turlington's, and
really kind of tried to dive in with them about
where are you guys seeing the pain most And that's
where it came out where, Yeah, they're having issues with
getting carbon dioxide machine parts, aluminum for cans. You know,
they're starting to warehouse a lot of items. But the
common denominator from beer, liquor and to wine is really
that issue with obtaining glass. And I think especially with
(10:53):
these upscale beers, the wines and liquor, you're seeing, you know,
these really kind of special t glass bottles. You know,
talking to the head of glass manufacturing or a guy
who kind of leads glass manufacturing here the United States,
you know, we're really pumping out glass domestically, but they
have just a kind of a standard bottle that they're making.
(11:14):
The specially glass that our alcohol makers need are usually
coming from overseas and aren't being made as readily and
are harder to obtained, and it's tied to their brand identity.
Which I like that you put that in the article
because that's so true. Right, everybody wants to stand out.
So it's not like one of these manufacturers can just
switch to these generic bottles. They have to stick with
what they got, and if they don't, let's say they
(11:37):
do switch, it changes everything. It changes the labels that
you gotta put on these bottles. Everything needs to be
adjusted down the line if something as major as the
bottles changes. Yeah, I mean, I think that's something that
we don't necessarily realize, is that when you start selling
booth you have to get the label approved by the
government and many points, and uh, you know, it has
becomes a real issue when you start making changes. It comes,
(12:00):
you know, as as one winemaker said, a real snowball
effect of other issues that you then run into. So
changing your brand identity, I mean imagine Gray Goose saying,
you know, we're not gonna change to a smaller bottle
or a standard bottle. Those bottles are iconic, right, and
that's how you know, consumers connect with them. Let's talk
about chicken tenders, because I thought this one was so interesting, right,
(12:22):
America loves their chicken tenders. We earlier in the pandemic,
we're seeing shortages of even chicken wings, but this one
right here, tenders, This is a lot has a lot
to do with the meat packing plants, labor shortages that
are there, but beyond that, there's all sorts of things
that affected I thought chicken tenders was great because everyone
loves chicken tenders. But I mean the price of chicken
(12:43):
overall has gone up, but chicken tenders, I think is
is really kind of a bit of Americana in a way.
And I mean, we're seeing chicken tender prices at all
time highs, and yeah, you're seeing it really at at
the processing and you know, as meat processing, especially in chicken,
has become more vertically integrated, those companies also have oversight
of chicken production as well. So one of the major
(13:04):
issues that I thought was really really fascinating is that
Tyson Chicken, which is, you know, one of the largest
chicken producers in the world, noted that they changed out
the male roosters that they were using and suddenly had
they realized that they were having major issues with egg laying,
so they were switching back, but they said that it
could impact chicken sales. But in the mid year of
two the guys from Tyson said, you know, we're changing
(13:27):
out the mail rooster. And they said, quite frankly, they
made a bad decision on it. I mean, I don't
know what prompted it in the first place, right, but
it just wasn't working out for them. So this big
disruption right there is gonna have those rippling effects and
and for other people. You know, there's uh, you know,
rising costs in the market. There's the costs for shipping
are increasing. Plastic and packaging is all increasing. I think
(13:48):
they called it these the three layers of that of
that sandwich, and it's not delicious for these chicken manufacturers.
So that's why chicken tenders are so hard to get
in and the prices are going up. Medical aplies and equipment.
This is another interesting one too, because this has to
deal with components that come from the other side of
the world. In some cases, crutches, wheelchairs, walkers. These things
(14:10):
are really hard to get. It could take weeks, eight
weeks for a wheelchair one manufact that's how long it
took to get there. Yeah, I mean I was calling
around to medical supply stores that I had heard it
had become a real issue, to the point that hospitals
were actually actually asking people for donations of crutches and wheelchairs,
which is, I mean, kind of a troubling thing to
hear when you hear of major hospitals needing donations to
(14:33):
make sure that patients, you know, have access to things
they really need. I mean, if you need crutches or
a wheelchair, you you really do need them, so it's
really fascinating to push into that and then you know,
talking to the stores, they said, you know, we can't
obtain them for this long. Let's go the suppliers, and
the suppliers were saying, you know, especially with electric wheelchairs,
finding tires is very, very difficult. But also a lot
(14:56):
of their products are just kind of sitting in their
factories as they're waiting for just some minor components from China.
A lot of medical supplies are actually produced here in
the United States, but getting it through the ports. You know,
the major shipping issues we've been hearing has been consistent
across medical supply companies as well, and they're also facing
obviously um labor shortages as a lot of folks are
(15:19):
right now. Yeah, for those tires that they need for
those wheelchairs, they typically would take about five weeks again
come from China or Vietnam. They're saying there's a lays
up to ninety days for them to arrive for certain manufacturers,
So I mean that really puts a strain on them
their ability to finish making them right and then uh
and then delivering out after that. I just think that
one was a particularly important industry to kind of highlight
(15:43):
just because I mean, obviously those are people who are
in real need to. I mean, you can't go without
your electric wilchair if you really need it. Hearing these
kind of lack times for folks in those situations is
definitely a huge challenge for those folks. We've been hearing
for some time now about the impact of all these
supply chain issues on a day shopping. So these next
two are pretty closely related. Toys we've heard about a lot,
(16:05):
and then also video game consoles, really hot things right
now like the PS five and the brand new Xbox.
A couple of different issues affecting them both, but a
lot of the same stuff. Some things are caught up
on the ships and the ports with the electronic components.
They're looking at those semiconductors that they need. Both of
these are are being affected. Yeah, definitely a major issue,
and a lot of that is coming across the ports
(16:26):
from whether it's shipping from Vietnam and South East Asia
or China. Companies like Nintendo are are saying, hey, we're
going to start rethinking about, you know how we're manufacturing
products like the switch because a lot of companies are
just having to really kind of go back to their
plans and say, hey, is there any better way that
(16:47):
we can get through this? But yeah, it's it's just
a consistent problem where you might have you known of
the product done, but then you're just missing a few
component parts. And the attitude you read about the attitude
from people like at PlayStation they say, well, you know,
if you get it this Christmas, you do. If not,
you're gonna get it next Christmas. The demand is so
high for those that they're not necessarily going above and
(17:10):
beyond to try to continue manufacturing those. They're going to
complete what they have and then if you get it,
you're one of the lucky ones. Yeah. No, that's exactly right.
And I mean if you look at kind of how
business models work with video game companies and video game systems,
I mean those are split out for a number of years, right,
and the latest Xbox lasts for a number of years.
Typically we're about a year out since they released the
(17:32):
new PlayStation, the new Xbox. This holiday season would be
a huge, huge year for PlayStation Xbox to sell new
games that are specific to their systems. We're not going
to see that this year. So it just kind of
lays out their economic model a little bit further, and
you know, obviously are two companies. I don't think anyone
needs to be very worried about sweatpants and at leisure. Now,
(17:53):
this one was kind of funny just because you don't
really think of it that much. But more than of
apparel sold in the US is made another country. So
right there, you already know why there's delays, Yeah, huge delays.
And what I thought was really interesting about this one
when I was diving into a little bit deeper, was
a lot of the impacts we have to think about
are not just immediately caused by the pandemic or new administration.
(18:17):
There's also some effects from you know, the past administration.
The two administration's trade war with China made a lot
of businesses rethink where they were manufacturing to avoid tariffs.
So a lot of clothing manufacturers have moved to Vietnam
and Southeast Asia to kind of avoid the conflict that
the administration had with China, and that appears to have
(18:38):
hurt them a bit. Recently, Vietnam saw some a great
number of shutdowns because of COVID and their plants. They've
slowly come back online, but the production was already quite
a bit lower than the plants were in China. So
now they're shipping across the Pacific, and now they're having
issues there. A lot of them are turning now to
(19:00):
shipping by air, which is more expensive. It's just kind
of again another snowball effect of decisions and choices that
then go back to affect our supply chain. This reports
all part of NBC News is two weeks series called
Race to Delivery featuring coverage of the supply crisis in
the United States. So a really good look into this
right now. Phil mccauslin, reporter at NBC News, thank you
(19:22):
very much for joining us. Hey, thanks so much for
having me. That's it for this weekend. Be sure to
check out The Daily Dive every Monday through Friday. Join
us on social media at Daily Dive Pod on Twitter
and Daily Dive Podcast on Facebook. Leave us a comment,
(19:43):
give us a rating, and tell us the stories that
you're interested in. Although The Daily Dive and I Heart
Radio or subscribe wherever you get your podcast. This episode
of The Daily Dive has been engineered by Tony Sarantina.
I'm Oscar Ramiras in Los Angeles and this was your
Daily Dive Weekend edition d
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