March 17, 2025 • 7 mins
Space X crew successfully docked with the space station and now the astronauts who’ve been stuck there for 9months can come home. DC postal worker has been found guilty of stealing checks. Cherry Blossoms have reached stage 2 in the cycle.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
From the city that changes the world.
Speaker 2 (00:03):
Peers Rose with three things you need.
Speaker 1 (00:06):
To know for you Monday Rose.
Speaker 3 (00:08):
A SpaceX crew capsule successfully docked with the International Space
Station early yesterday morning, which brings four new astronauts into
the orbiting lab. Now, I actually saw a picture of
one of the astronauts on board the ISS welcoming the
new astronauts wearing an alien mask, which I just.
Speaker 4 (00:25):
Appreciate that humor.
Speaker 3 (00:26):
I think that's but this arrival now allows NASA astronauts
of Butch Wilmore and Sunny Williams, who have been stuck
in space for the last nine months, to finally.
Speaker 4 (00:36):
Prepare for their return home. Crazy.
Speaker 3 (00:38):
So the new crew members will spend the next two
days familiarizing themselves with the station before Butch and Sunny depart,
and they are scheduled to leave tomorrow with the plants
splashdown off the coast of Florida. So finally coming home.
I hope there's a huge party party back for them.
There's a DC man that has been accused of using
his job at the Postal Service to steel checks, and
(00:59):
he has been found guilt tea.
Speaker 4 (01:00):
By a federal jury.
Speaker 3 (01:01):
So the US Attorney's Office announced a conviction on Friday.
Investigators said this worker stold just over one point six
million dollars in US Treasury checks between twenty twenty and
twenty twenty three, and he could face more than thirty
years in prison when he is sentenced. In August, Wild
and DC Cherry Blossom they have reached stage two of
their growth cycle. The National Park Service announced yesterday that
(01:23):
florattes are now visible on the buds of the cherry trees.
And it is a six stage process. So we're making
our way through that. And the predicted date is March
twenty eighth and the thirty first between that time.
Speaker 4 (01:35):
I'm Rose. Those are the three thing g to know
for the day. Thank you, Rose, You're welcome.
Speaker 5 (01:38):
Catching cheeters War of the roses less than hour away.
They've been together seven months. I guess she travels a
lot for work. She came home in surprise in this
past weekend. He had not seem receptive of the surprise.
Is he cheating? Seven tenants?
Speaker 1 (01:52):
Will do that?
Speaker 5 (01:52):
Not by the radio? Download the free iHeartRadio app. You
can search the station, listen live right there, or grab
the podcast. I thought this is interesting too. These psychologists
are talking about how restaurants trick you into spending more
money with many psychology, which is crazy I make I
guess it kind of makes sense, like nothing's done randomly. Yeah,
Like there's like whole books about the science of grocery
(02:14):
stores and like how they lay out each store and
it's like crazy crazy stuff. So not that surprised. And
they say for most restaurants, the goal is to drive
repeat business.
Speaker 2 (02:23):
Yes make sure.
Speaker 5 (02:24):
Yeah, that means their top goal of restaurants for customers
to leave feeling satisfied.
Speaker 1 (02:28):
Yeah.
Speaker 5 (02:29):
So if a restaurant encourages a diner to purchase more
than they want, they may over eat or feel bad
about wasting money or food.
Speaker 1 (02:36):
I think that's kind of care.
Speaker 5 (02:37):
Yeah, ma, if you feel like you got screwed over.
But if you like if they if the server is
like if I was you like four or five plates
and then it comes out and it's like, oh, you
were probably up charging.
Speaker 4 (02:51):
Yeah, like a major up sell.
Speaker 1 (02:53):
Yeah.
Speaker 5 (02:54):
They say if a bill is higher than customer intended,
their surely factor that final pression and choosing restaurants. So,
according to Delish, menus often obscure the prices, putting the
number last or dropping the dollar signs, so it reads
nine instead nine dollars.
Speaker 1 (03:07):
Yeah. Okay.
Speaker 5 (03:09):
So the goal of restaurants is to put food first,
the price second the customer's mind.
Speaker 2 (03:13):
Yeah.
Speaker 5 (03:14):
One way they do this is by literally listing the
food first in the price second, which is fair, Like
can they mat restaurants with the prices first?
Speaker 4 (03:21):
I feel like that weird to me.
Speaker 6 (03:24):
Yeah, yeah, because you want to like see what you're
going to be ordered, like, you want to see the
food then to sign.
Speaker 1 (03:29):
Yeah, they say.
Speaker 5 (03:30):
Restaurants may also put the most expensive dishes in a
separate section, like within a box or printing a different
color font to bring into attention.
Speaker 2 (03:38):
That's what the fancy restaurants do.
Speaker 1 (03:40):
Yeah, with like the steaks and that kind of stuff.
Speaker 2 (03:42):
From the pasture and it's like cow.
Speaker 5 (03:44):
I that once, whereas it was like, you know, the
Smith family farms and it's like, oh it sounds great,
but it was like a meat practices and plant down
the street.
Speaker 1 (03:53):
It wasn't like a farm. Yeah, it was a lie
all right? Cool?
Speaker 6 (03:57):
Uh.
Speaker 5 (03:57):
They also places items on top of the menu because
of the primary effect, mean customers only read a first
few things in the list and not the rest.
Speaker 4 (04:04):
That is true. I am guilty of that.
Speaker 6 (04:06):
I feel like my brain doesn't work that way, though
I wouldn't be like, oh college, like psychologically I want this.
Speaker 1 (04:11):
Yeah, and that's probably fair.
Speaker 2 (04:12):
Because I know what I want when I go that restaurant.
Speaker 1 (04:15):
Yeah, that's true too. I feel like you probably at
least have an idea. Yea.
Speaker 5 (04:17):
They say some restaurants try to see dinaists by placing
slightly more expensive items in the top of the menu.
This makes all the other dishes appear to be more
bang for your book.
Speaker 6 (04:25):
That confuses me because if I went to a restaurant,
because all the fancy restaurants, I feel like they have
the page of all your entrees, but usually it's in
the middle where all the more expensive stuff is, and
then as the bottom asides and the top is just
like chicken.
Speaker 4 (04:40):
I feel like, at.
Speaker 3 (04:41):
Least when I look at a menu, my eyes go
to the middle of the page first, especially if it
is like separated in its own box.
Speaker 4 (04:47):
So maybe that's why they put that there.
Speaker 3 (04:49):
But like, if I'm reading a menu from top to
bottom and I find something I like and it's towards
the top, I'm not reading the rest of the menu.
Speaker 4 (04:57):
So that could be another reason. Why they're putting more
expensive things the top.
Speaker 5 (05:00):
They say poor photos also can be uh downgrade. I'll
say this, I don't want photos unless it's like an
ethnicity I'm not positive about. If I can't read the language, oh,
then like a photo makes sense.
Speaker 2 (05:11):
But how often are there pictures on menus like some
diners have.
Speaker 5 (05:15):
I think sometimes if it's like again, if it's the
menus in like Greek, or if it's in Spanish and
I don't know that I need to.
Speaker 1 (05:20):
See look at here.
Speaker 3 (05:21):
But I feel like most chain restaurants would have pictures,
which I appreciate because sometimes I just want to look
at the picture and if it looks good.
Speaker 1 (05:27):
I'm like, yes, waffle houses pictures. Yeah, classic establishment right there.
Damn Yeah.
Speaker 5 (05:32):
They say, diners beware that tempting slightest to quote Grandma's
apple pie you're about to order has probably been an
industrial freezer for months. Yeah, also diner did My dad
he loves the waffle house.
Speaker 1 (05:47):
My mother cannot stand it.
Speaker 5 (05:48):
I know my dad thinks it's like a culinary experience
because I think because like the in the South that
they call you sweetheart.
Speaker 1 (05:54):
My dad like he's like, oh, she called me sweetheart?
Speaker 5 (05:59):
Yeah, my brother's wife, my sister in law calls at
the awful house and that's offensive. That's not some very
fantastic Yeah. I mean you're gonna leave smelling like the
waffle house.
Speaker 6 (06:11):
That's how my ex boyfriend's dad would judge how much
you liked my ex's girlfriends.
Speaker 2 (06:16):
Is what they order at waffle house?
Speaker 1 (06:17):
What'd you get?
Speaker 2 (06:18):
I don't eat breakfast, So I got hash Browns.
Speaker 1 (06:21):
That's it.
Speaker 6 (06:22):
Yeah, I got them like smothered or something. Oh yeah,
with like He's like, well, at least you did something,
And I'm like, I don't know.
Speaker 1 (06:29):
I mean it is.
Speaker 2 (06:31):
I like the Browns.
Speaker 5 (06:32):
I saw guy Waffaus once just go and he bought
the batter. I know they sold the batter. He just
he bought a bag of batter to go.
Speaker 2 (06:38):
Wafause out here bringing people together.
Speaker 5 (06:39):
Bro.
Speaker 1 (06:40):
Smart, it really is. That's how I knew. Like with
the hurricanes in Florida and waffle House closed down, that's
how new things.
Speaker 2 (06:44):
That's like the lily FEMA test. It's like, that's how
bad it is.
Speaker 1 (06:48):
My goodness.
Speaker 5 (06:48):
Anyway, everything celebrity sauce, hands or entertainment of part coming next.
Speaker 1 (06:51):
What you got for us?
Speaker 6 (06:52):
We're Are we talking all things iHeart Radio Music Awards,
Damn Intern John in your morning show.
Speaker 1 (06:58):
I Heart Radio
From the city that changes the world.
Speaker 2 (00:03):
Peers Rose with three things you need.
Speaker 1 (00:06):
To know for you Monday Rose.
Speaker 3 (00:08):
A SpaceX crew capsule successfully docked with the International Space
Station early yesterday morning, which brings four new astronauts into
the orbiting lab. Now, I actually saw a picture of
one of the astronauts on board the ISS welcoming the
new astronauts wearing an alien mask, which I just.
Speaker 4 (00:25):
Appreciate that humor.
Speaker 3 (00:26):
I think that's but this arrival now allows NASA astronauts
of Butch Wilmore and Sunny Williams, who have been stuck
in space for the last nine months, to finally.
Speaker 4 (00:36):
Prepare for their return home. Crazy.
Speaker 3 (00:38):
So the new crew members will spend the next two
days familiarizing themselves with the station before Butch and Sunny depart,
and they are scheduled to leave tomorrow with the plants
splashdown off the coast of Florida. So finally coming home.
I hope there's a huge party party back for them.
There's a DC man that has been accused of using
his job at the Postal Service to steel checks, and
(00:59):
he has been found guilt tea.
Speaker 4 (01:00):
By a federal jury.
Speaker 3 (01:01):
So the US Attorney's Office announced a conviction on Friday.
Investigators said this worker stold just over one point six
million dollars in US Treasury checks between twenty twenty and
twenty twenty three, and he could face more than thirty
years in prison when he is sentenced. In August, Wild
and DC Cherry Blossom they have reached stage two of
their growth cycle. The National Park Service announced yesterday that
(01:23):
florattes are now visible on the buds of the cherry trees.
And it is a six stage process. So we're making
our way through that. And the predicted date is March
twenty eighth and the thirty first between that time.
Speaker 4 (01:35):
I'm Rose. Those are the three thing g to know
for the day. Thank you, Rose, You're welcome.
Speaker 5 (01:38):
Catching cheeters War of the roses less than hour away.
They've been together seven months. I guess she travels a
lot for work. She came home in surprise in this
past weekend. He had not seem receptive of the surprise.
Is he cheating? Seven tenants?
Speaker 1 (01:52):
Will do that?
Speaker 5 (01:52):
Not by the radio? Download the free iHeartRadio app. You
can search the station, listen live right there, or grab
the podcast. I thought this is interesting too. These psychologists
are talking about how restaurants trick you into spending more
money with many psychology, which is crazy I make I
guess it kind of makes sense, like nothing's done randomly. Yeah,
Like there's like whole books about the science of grocery
(02:14):
stores and like how they lay out each store and
it's like crazy crazy stuff. So not that surprised. And
they say for most restaurants, the goal is to drive
repeat business.
Speaker 2 (02:23):
Yes make sure.
Speaker 5 (02:24):
Yeah, that means their top goal of restaurants for customers
to leave feeling satisfied.
Speaker 1 (02:28):
Yeah.
Speaker 5 (02:29):
So if a restaurant encourages a diner to purchase more
than they want, they may over eat or feel bad
about wasting money or food.
Speaker 1 (02:36):
I think that's kind of care.
Speaker 5 (02:37):
Yeah, ma, if you feel like you got screwed over.
But if you like if they if the server is
like if I was you like four or five plates
and then it comes out and it's like, oh, you
were probably up charging.
Speaker 4 (02:51):
Yeah, like a major up sell.
Speaker 1 (02:53):
Yeah.
Speaker 5 (02:54):
They say if a bill is higher than customer intended,
their surely factor that final pression and choosing restaurants. So,
according to Delish, menus often obscure the prices, putting the
number last or dropping the dollar signs, so it reads
nine instead nine dollars.
Speaker 1 (03:07):
Yeah. Okay.
Speaker 5 (03:09):
So the goal of restaurants is to put food first,
the price second the customer's mind.
Speaker 2 (03:13):
Yeah.
Speaker 5 (03:14):
One way they do this is by literally listing the
food first in the price second, which is fair, Like
can they mat restaurants with the prices first?
Speaker 4 (03:21):
I feel like that weird to me.
Speaker 6 (03:24):
Yeah, yeah, because you want to like see what you're
going to be ordered, like, you want to see the
food then to sign.
Speaker 1 (03:29):
Yeah, they say.
Speaker 5 (03:30):
Restaurants may also put the most expensive dishes in a
separate section, like within a box or printing a different
color font to bring into attention.
Speaker 2 (03:38):
That's what the fancy restaurants do.
Speaker 1 (03:40):
Yeah, with like the steaks and that kind of stuff.
Speaker 2 (03:42):
From the pasture and it's like cow.
Speaker 5 (03:44):
I that once, whereas it was like, you know, the
Smith family farms and it's like, oh it sounds great,
but it was like a meat practices and plant down
the street.
Speaker 1 (03:53):
It wasn't like a farm. Yeah, it was a lie
all right? Cool?
Speaker 6 (03:57):
Uh.
Speaker 5 (03:57):
They also places items on top of the menu because
of the primary effect, mean customers only read a first
few things in the list and not the rest.
Speaker 4 (04:04):
That is true. I am guilty of that.
Speaker 6 (04:06):
I feel like my brain doesn't work that way, though
I wouldn't be like, oh college, like psychologically I want this.
Speaker 1 (04:11):
Yeah, and that's probably fair.
Speaker 2 (04:12):
Because I know what I want when I go that restaurant.
Speaker 1 (04:15):
Yeah, that's true too. I feel like you probably at
least have an idea. Yea.
Speaker 5 (04:17):
They say some restaurants try to see dinaists by placing
slightly more expensive items in the top of the menu.
This makes all the other dishes appear to be more
bang for your book.
Speaker 6 (04:25):
That confuses me because if I went to a restaurant,
because all the fancy restaurants, I feel like they have
the page of all your entrees, but usually it's in
the middle where all the more expensive stuff is, and
then as the bottom asides and the top is just
like chicken.
Speaker 4 (04:40):
I feel like, at.
Speaker 3 (04:41):
Least when I look at a menu, my eyes go
to the middle of the page first, especially if it
is like separated in its own box.
Speaker 4 (04:47):
So maybe that's why they put that there.
Speaker 3 (04:49):
But like, if I'm reading a menu from top to
bottom and I find something I like and it's towards
the top, I'm not reading the rest of the menu.
Speaker 4 (04:57):
So that could be another reason. Why they're putting more
expensive things the top.
Speaker 5 (05:00):
They say poor photos also can be uh downgrade. I'll
say this, I don't want photos unless it's like an
ethnicity I'm not positive about. If I can't read the language, oh,
then like a photo makes sense.
Speaker 2 (05:11):
But how often are there pictures on menus like some
diners have.
Speaker 5 (05:15):
I think sometimes if it's like again, if it's the
menus in like Greek, or if it's in Spanish and
I don't know that I need to.
Speaker 1 (05:20):
See look at here.
Speaker 3 (05:21):
But I feel like most chain restaurants would have pictures,
which I appreciate because sometimes I just want to look
at the picture and if it looks good.
Speaker 1 (05:27):
I'm like, yes, waffle houses pictures. Yeah, classic establishment right there.
Damn Yeah.
Speaker 5 (05:32):
They say, diners beware that tempting slightest to quote Grandma's
apple pie you're about to order has probably been an
industrial freezer for months. Yeah, also diner did My dad
he loves the waffle house.
Speaker 1 (05:47):
My mother cannot stand it.
Speaker 5 (05:48):
I know my dad thinks it's like a culinary experience
because I think because like the in the South that
they call you sweetheart.
Speaker 1 (05:54):
My dad like he's like, oh, she called me sweetheart?
Speaker 5 (05:59):
Yeah, my brother's wife, my sister in law calls at
the awful house and that's offensive. That's not some very
fantastic Yeah. I mean you're gonna leave smelling like the
waffle house.
Speaker 6 (06:11):
That's how my ex boyfriend's dad would judge how much
you liked my ex's girlfriends.
Speaker 2 (06:16):
Is what they order at waffle house?
Speaker 1 (06:17):
What'd you get?
Speaker 2 (06:18):
I don't eat breakfast, So I got hash Browns.
Speaker 1 (06:21):
That's it.
Speaker 6 (06:22):
Yeah, I got them like smothered or something. Oh yeah,
with like He's like, well, at least you did something,
And I'm like, I don't know.
Speaker 1 (06:29):
I mean it is.
Speaker 2 (06:31):
I like the Browns.
Speaker 5 (06:32):
I saw guy Waffaus once just go and he bought
the batter. I know they sold the batter. He just
he bought a bag of batter to go.
Speaker 2 (06:38):
Wafause out here bringing people together.
Speaker 5 (06:39):
Bro.
Speaker 1 (06:40):
Smart, it really is. That's how I knew. Like with
the hurricanes in Florida and waffle House closed down, that's
how new things.
Speaker 2 (06:44):
That's like the lily FEMA test. It's like, that's how
bad it is.
Speaker 1 (06:48):
My goodness.
Speaker 5 (06:48):
Anyway, everything celebrity sauce, hands or entertainment of part coming next.
Speaker 1 (06:51):
What you got for us?
Speaker 6 (06:52):
We're Are we talking all things iHeart Radio Music Awards,
Damn Intern John in your morning show.
Speaker 1 (06:58):
I Heart Radio
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