Episode Transcript
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(00:06):
We're back. It's the Craig WakeShow with Hall of Fame broadcaster and voice
of the Texas Longhawks, Craig Gladto me when you hear on this Thursday
afternoon tomorrow, will bring you theprogram from Dallas prior to Game four of
(00:29):
the NBA Finals, Mavericks and Celticsmeeting with the Mavericks trying to stay alive.
On that you said you had aquestion or two you wanted to ask
me with regard to my earlier commentsabout mentorship. Yeah, I was gonna
mention that you said you had twomentors, two major mentors. Bill Mercer
was kind of my mentor when Iwas in college and was my broadcasting professor
(00:53):
and then my first real professional mentor. But but then Brad cham really no
uring me, if you will,through my early days in professional broadcasting,
certainly with a lot of what Idid in the way I wrote, in
the way I broadcast, and thingsof that nature. So my question would
be from each each one of thetwo mentors, maybe they both said something
(01:15):
that stuck to you immenseally. Whatwould that one thing be from each mentor
if they did have it, well, they taught me they gave me different,
different gifts. You might say Billwas a guy who taught you not
only some of the nuts and boltshamAnd for people who think that doing play
(01:38):
by play is not something you canteach, you would be incorrect. He
can diagram it on a blackboard howyou do it. And in fact,
when I have guest lectured there atNorth Texas and at other places, I've
done a very similar thing, modernpatterning it after his style about how you
do it. Now, your personalityand delivery as a broadcaster and your your
(02:02):
approach to how you prepare is ais a major major part of that.
When I'm when I'm going to NorthCarolina at the end of this month for
the National Sports Media Association's annual awardsbank when and when I go down there
to receive the award for Texas Sportscastof the Year, the other thing they
asked me to do was to serveon a panel. And I'm going to
(02:23):
serve on a panel. Uh,and it's and it's about broadcast preparation,
because preparation has so much to doit well. They both taught me a
great deal about it. Bill alsotaught me about how you carry yourself as
a broadcaster, and you know,try not to be a clown when you're
out there and stuff like that.Working with Harry Carey taught him and I
showed him some of the how notto do certain things. Brad has always
(02:47):
been and I never stopped getting lessonsfrom the both of them. I asked
them for feedback and things like thatas well. But Brad was more about
some of the hardcore things of writing, editing, and and some intricate certain
details of play by play, forexample. One thing I learned from him
(03:07):
that and don't I don't tell anybodyhow to do the play by play on
the broadcast. Everybody's got their ownstyle and their own way of doing it.
But one thing that Brad taught meearly on then build it as well,
is that try not to speak inobtuse ways. In other words,
(03:28):
what we're charged with is the responsibilityof painting the picture or describing the action
in a way that the listener canvisualize it what's going on. Toward that
end, Brad used to say,try not to use nebulous terms like near
and far. In other words,he's coming to the he goes to the
near side to pass to the farside to a person listening on radio near
(03:49):
and far may not be visualizing it. That will left and right, you
could do he's coming left, he'sgoing right. You know something that down
the middle, you know, downthe boundary to try to have enough description,
geographic description of what you're doing.Some things like that. So it
was a little more nuts and boltsfrom bread on some of those things.
(04:11):
But they but they definitely both taughtme a lot of life lessons and things
along the way. So I thinkthat was that was a big part of
it. They also taught me howto eat on the road they gave you
to And I was struck by somethinghere. I'm fastted in and even though
I try to I try to becareful about what I eat, people know
(04:33):
I don't. I don't mind agood junk food thing here and there or
something like that. But you know, everything in moderation. For example,
last night, lind and I wereguests of the Round Rock Express at a
wine and cheese tasting in the UnitedHeritage Center prior to the Express game.
And so you have all these glassesof wine there, Well, if you
(04:56):
slam them all or drink them all, what's going to happen. They have
to cart me out of there,you know. And they talked about wine
tasters, professional wine tad their littlespit cups and stuff like that. You
have to do that, but justbe careful what we're doing in mix it
with the cheeses. And it wasjust great. The Anton Lache Shop was
great that they supplied the cheese thereand people know about that. It's over
in High Park, right next toHyde Park Bar and Grill, and so
(05:20):
things are in moderation. Well,it's the same thing too as a broadcaster,
but you do like to sample differentthings on the road toward that end.
I just I stumbled across this today. Now, this was a survey,
and I'm curious sometimes in these surveysthat happened from people who published a
lot of food oriented items. Andthis was a deal about the top dish
(05:45):
served, the most popular dish servedin every state all fifty. Now,
I'm going to start with your homestate of California. What would you think
the most popular food item to eat, like out of around restaurant would be
in the state of California. I'mgonna go with vegan hawk. No,
no, no, no, no, not a vegan Hawks it's not.
(06:06):
It's not vegan. Let's go withsteak. You would think so maybe a
lot of people would think steak andpotatoes, But when I rolled through all
of this, steak was almost nevermentioned on some of these. It's it's
supposed to be dishes that are eitherindigenous or specialized to that specific state.
(06:27):
So in the state of California,the most popular dish was fish tacos with
avocado. You're laughing. That soundsabout right, And I thought the vegan
hot dog would do well there.But yeah, the most popular. You
have to remember because there's a lotof non vegans even in California as well.
So yeah, that makes sense.Yeah, I can see that for
sure. Yeah, okay, allright, So with Oklahoma chicken ried steak,
(06:51):
you know what it is in Texaschili chili, you know, the
big chili off Interlingua and all thatsort of style. One thing that was
mentioned here is chili Texas style,a state specially. It's been adapted to
thousands of different recipes per countless chilicookoffs statewide. What makes Texas style chili
(07:14):
different from regular chili is that ittypically contains only beef and assorted chilis.
While purists may scoff at the additionof tomatoes or beans, more recipes have
begun accepting the inclusion of other ingredients. My best friend, who is a
native Texan, used to say peoplewill put beans in their chili. Don't
know beans about chili. Used tosay that me, being from North Carolina.
(07:39):
I don't mind beans in my chili, but I understand the flavor that
you can get from chili without beansif it's done well. My home state
of North Carolina, no surprise atall. I could have called it a
mile away. It's pork barbecue,you know. So in sure enough,
that was the most popular dish inthe state of North Carolina. In places
like Idaho, it's huckleberry pie.In Oregon where I was to do the
(08:01):
Women's Sweet sixteen and the Laite eight, it's marion berry pie. And I
had some marion berry pie for dessertat a friend's house in Portland. Sure
enough it was marion berry pie.So, uh, it just it depends
on on the state and what you'rewhat you're looking for in that sort of
thing. What's Florida? Uh,let me roll back to that. What
(08:22):
would what would you by the way. In Tennessee, it's Nashville Hot chicken.
Okay, okay, no surprise therethere was one of the Rhode Island
is famous stuffies. It's like astuffed pepper thing. Oh no, clams
okay, New England clam chowder.In Massachusetts, Philly chies, steak and
(08:43):
Pennsylvania. Uh, let's see rollingit back here, I'm gonna go to
something Gator related in Ohio, Cincinnatistyle chili like the Skyline chili. You
know. Let's see bagels in NewYork. That makes sense, right,
Sopapia is in New Mexico, Floridais a Cuban sandwich. Oh okay,
(09:11):
yeah, I could see then,yep. Yeah. So anyway, that's
that was just an apple cider Donutsin New Hampshire. That the most popular
food item consumed in each state,and in Texas it's chili. So all
right, We'll be back to wrapup our number two on Sports Radio AM
thirteen under the Zone in the ihireRadio app
We're back. It's the Craig WakeShow with Hall of Fame broadcaster and voice
of the Texas Longhawks, Craig Gladto me when you hear on this Thursday
afternoon tomorrow, will bring you theprogram from Dallas prior to Game four of
(00:29):
the NBA Finals, Mavericks and Celticsmeeting with the Mavericks trying to stay alive.
On that you said you had aquestion or two you wanted to ask
me with regard to my earlier commentsabout mentorship. Yeah, I was gonna
mention that you said you had twomentors, two major mentors. Bill Mercer
was kind of my mentor when Iwas in college and was my broadcasting professor
(00:53):
and then my first real professional mentor. But but then Brad cham really no
uring me, if you will,through my early days in professional broadcasting,
certainly with a lot of what Idid in the way I wrote, in
the way I broadcast, and thingsof that nature. So my question would
be from each each one of thetwo mentors, maybe they both said something
(01:15):
that stuck to you immenseally. Whatwould that one thing be from each mentor
if they did have it, well, they taught me they gave me different,
different gifts. You might say Billwas a guy who taught you not
only some of the nuts and boltshamAnd for people who think that doing play
(01:38):
by play is not something you canteach, you would be incorrect. He
can diagram it on a blackboard howyou do it. And in fact,
when I have guest lectured there atNorth Texas and at other places, I've
done a very similar thing, modernpatterning it after his style about how you
do it. Now, your personalityand delivery as a broadcaster and your your
(02:02):
approach to how you prepare is ais a major major part of that.
When I'm when I'm going to NorthCarolina at the end of this month for
the National Sports Media Association's annual awardsbank when and when I go down there
to receive the award for Texas Sportscastof the Year, the other thing they
asked me to do was to serveon a panel. And I'm going to
(02:23):
serve on a panel. Uh,and it's and it's about broadcast preparation,
because preparation has so much to doit well. They both taught me a
great deal about it. Bill alsotaught me about how you carry yourself as
a broadcaster, and you know,try not to be a clown when you're
out there and stuff like that.Working with Harry Carey taught him and I
showed him some of the how notto do certain things. Brad has always
(02:47):
been and I never stopped getting lessonsfrom the both of them. I asked
them for feedback and things like thatas well. But Brad was more about
some of the hardcore things of writing, editing, and and some intricate certain
details of play by play, forexample. One thing I learned from him
(03:07):
that and don't I don't tell anybodyhow to do the play by play on
the broadcast. Everybody's got their ownstyle and their own way of doing it.
But one thing that Brad taught meearly on then build it as well,
is that try not to speak inobtuse ways. In other words,
(03:28):
what we're charged with is the responsibilityof painting the picture or describing the action
in a way that the listener canvisualize it what's going on. Toward that
end, Brad used to say,try not to use nebulous terms like near
and far. In other words,he's coming to the he goes to the
near side to pass to the farside to a person listening on radio near
(03:49):
and far may not be visualizing it. That will left and right, you
could do he's coming left, he'sgoing right. You know something that down
the middle, you know, downthe boundary to try to have enough description,
geographic description of what you're doing.Some things like that. So it
was a little more nuts and boltsfrom bread on some of those things.
(04:11):
But they but they definitely both taughtme a lot of life lessons and things
along the way. So I thinkthat was that was a big part of
it. They also taught me howto eat on the road they gave you
to And I was struck by somethinghere. I'm fastted in and even though
I try to I try to becareful about what I eat, people know
(04:33):
I don't. I don't mind agood junk food thing here and there or
something like that. But you know, everything in moderation. For example,
last night, lind and I wereguests of the Round Rock Express at a
wine and cheese tasting in the UnitedHeritage Center prior to the Express game.
And so you have all these glassesof wine there, Well, if you
(04:56):
slam them all or drink them all, what's going to happen. They have
to cart me out of there,you know. And they talked about wine
tasters, professional wine tad their littlespit cups and stuff like that. You
have to do that, but justbe careful what we're doing in mix it
with the cheeses. And it wasjust great. The Anton Lache Shop was
great that they supplied the cheese thereand people know about that. It's over
in High Park, right next toHyde Park Bar and Grill, and so
(05:20):
things are in moderation. Well,it's the same thing too as a broadcaster,
but you do like to sample differentthings on the road toward that end.
I just I stumbled across this today. Now, this was a survey,
and I'm curious sometimes in these surveysthat happened from people who published a
lot of food oriented items. Andthis was a deal about the top dish
(05:45):
served, the most popular dish servedin every state all fifty. Now,
I'm going to start with your homestate of California. What would you think
the most popular food item to eat, like out of around restaurant would be
in the state of California. I'mgonna go with vegan hawk. No,
no, no, no, no, not a vegan Hawks it's not.
(06:06):
It's not vegan. Let's go withsteak. You would think so maybe a
lot of people would think steak andpotatoes, But when I rolled through all
of this, steak was almost nevermentioned on some of these. It's it's
supposed to be dishes that are eitherindigenous or specialized to that specific state.
(06:27):
So in the state of California,the most popular dish was fish tacos with
avocado. You're laughing. That soundsabout right, And I thought the vegan
hot dog would do well there.But yeah, the most popular. You
have to remember because there's a lotof non vegans even in California as well.
So yeah, that makes sense.Yeah, I can see that for
sure. Yeah, okay, allright, So with Oklahoma chicken ried steak,
(06:51):
you know what it is in Texaschili chili, you know, the
big chili off Interlingua and all thatsort of style. One thing that was
mentioned here is chili Texas style,a state specially. It's been adapted to
thousands of different recipes per countless chilicookoffs statewide. What makes Texas style chili
(07:14):
different from regular chili is that ittypically contains only beef and assorted chilis.
While purists may scoff at the additionof tomatoes or beans, more recipes have
begun accepting the inclusion of other ingredients. My best friend, who is a
native Texan, used to say peoplewill put beans in their chili. Don't
know beans about chili. Used tosay that me, being from North Carolina.
(07:39):
I don't mind beans in my chili, but I understand the flavor that
you can get from chili without beansif it's done well. My home state
of North Carolina, no surprise atall. I could have called it a
mile away. It's pork barbecue,you know. So in sure enough,
that was the most popular dish inthe state of North Carolina. In places
like Idaho, it's huckleberry pie.In Oregon where I was to do the
(08:01):
Women's Sweet sixteen and the Laite eight, it's marion berry pie. And I
had some marion berry pie for dessertat a friend's house in Portland. Sure
enough it was marion berry pie.So, uh, it just it depends
on on the state and what you'rewhat you're looking for in that sort of
thing. What's Florida? Uh,let me roll back to that. What
(08:22):
would what would you by the way. In Tennessee, it's Nashville Hot chicken.
Okay, okay, no surprise therethere was one of the Rhode Island
is famous stuffies. It's like astuffed pepper thing. Oh no, clams
okay, New England clam chowder.In Massachusetts, Philly chies, steak and
(08:43):
Pennsylvania. Uh, let's see rollingit back here, I'm gonna go to
something Gator related in Ohio, Cincinnatistyle chili like the Skyline chili. You
know. Let's see bagels in NewYork. That makes sense, right,
Sopapia is in New Mexico, Floridais a Cuban sandwich. Oh okay,
(09:11):
yeah, I could see then,yep. Yeah. So anyway, that's
that was just an apple cider Donutsin New Hampshire. That the most popular
food item consumed in each state,and in Texas it's chili. So all
right, We'll be back to wrapup our number two on Sports Radio AM
thirteen under the Zone in the ihireRadio app
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