September 7, 2025 • 38 mins
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Speaker 1 (00:00):
Good afternoon.
Speaker 2 (00:01):
It's twelve o six on a beautiful, beautiful Colt Sunday.
How are you everybody? This is the first day. I'm
Terry Stacy along with Denny Smith.
Speaker 3 (00:10):
Good morning. Hi. I got to see the Jupiter balloon
launch from Conter Prairie yesterday morning, driving over to Sally's.
It was pretty cool. But don't forget our buddy Kylon May.
Speaker 4 (00:19):
It is a winning weekend. Are you one yesterday? Perdue
one yesterday? Butler won yesterday. Let's see. Come on, colts,
pull it on for us.
Speaker 1 (00:30):
We're here.
Speaker 2 (00:30):
We're glad you're here. Cults are going to take on
the Dolphins one o'clock kick off. The roof is open?
Speaker 1 (00:37):
Is open?
Speaker 3 (00:37):
Yeah, roof and window? Explain that because the roof is retractable.
It's just yeah, it's.
Speaker 1 (00:43):
Two for gorgeous. It is it is.
Speaker 2 (00:46):
Somebody want two people one powerball in case you don't
know already, Yeah, two people one one from someplace in.
Speaker 4 (00:51):
Case streams are crushed. You're not getting it.
Speaker 2 (00:55):
Yeah, yeah, you know what. It goes right up to
some sort of million for the next one.
Speaker 3 (00:58):
So well, that's okay. The best part. It's a tax
on stupidity. But it's also the cheapest dreams you can
get when you buy a two dollars lottery ticket. You're
dreaming about winning and who's going to get a new bike, And.
Speaker 1 (01:12):
It's true, it is true.
Speaker 2 (01:14):
I hope you're enjoying the day, whatever it is you're doing.
There are lots of other things that are happening besides
the Colts, but that's kind of what we're talking about today,
just having some fun. Is we've got Tailgators back downtown
and it's fun to have people in our building on
a Sunday. Usually it's just us and ghost ghost Town truly,
but people are here and people are leaving our building
in their Colts apparel and it's just a fun day.
Speaker 1 (01:36):
It feels good, feels really good.
Speaker 3 (01:38):
And blessings to the fever. Both of those ladies have
been scrapping it out. They are right not on the bubble,
but if they win, if they win a day, it
would be a good day.
Speaker 1 (01:46):
I forgot they're playing.
Speaker 5 (01:47):
Yep.
Speaker 1 (01:48):
Yeah, they do have a pretty rough schedule. They do.
Speaker 2 (01:51):
I mean, you think about it, I mean I feel
like they're playing every other day. They really are getting
all the games in and it's just it's a lot.
Speaker 4 (01:58):
They have a three pm tip off two forty five
pregame coverage happening right here on ninety three WIBC because
the Colts coverage is happening on our sister station one
oh seven five. The fans, so stay tuned all day
for lots of fun gaming.
Speaker 2 (02:10):
Now everybody speaking of gaming. Okay, so everybody on this
station nearly has a gambling podcast or a gambling segment
of some sort.
Speaker 1 (02:20):
Are you a gambler?
Speaker 3 (02:21):
My vice is alcohol. I mean I'd rather have a
good martini than that money. No, really, I worked so
hard for the money. I don't want to gamble it away.
Speaker 2 (02:29):
We were talking Island and I were talking about the
Colts in that really nearly half of the fans Colt
fan base are females, and there's really not a podcast
or anything that's just that we know of that is
just specific women and Colts football.
Speaker 6 (02:45):
Same for gambling, like all the topics gambling feeling women.
Speaker 3 (02:51):
The only people know there's that one lady who who
calls the horse races. I think she's really good. But
women don't want to be mansplained to.
Speaker 2 (02:57):
No.
Speaker 4 (02:57):
No, but it would be better than that because maybe
girls girls girls talking to girls.
Speaker 2 (03:03):
That's what we're going to call it, girls talking to
girls about football.
Speaker 1 (03:08):
So the betting thing.
Speaker 2 (03:09):
So there's everybody who is on this band, this betting
bandwagon thing, and I thought, well, you know what, maybe
we should do it too, Denny.
Speaker 1 (03:15):
I'm not maybe we should do maybe we should get
into this a little bit.
Speaker 5 (03:19):
Now.
Speaker 1 (03:19):
Again, I'm not a lucky person. I don't gamble often, but.
Speaker 3 (03:23):
You know what I get. I bet on what I
bet on? How close to the open? Pat Sullivan drives
up in his picture?
Speaker 1 (03:29):
Does you do do that?
Speaker 7 (03:30):
He did?
Speaker 1 (03:30):
Different home and.
Speaker 3 (03:31):
Guy I lost five bucks up at Anderson's Speedway.
Speaker 1 (03:34):
He did, he did.
Speaker 2 (03:35):
But today I think a simple wager, if you can
do it, is whether the Colts can break the what
is it? Twelve year eleven twelve year season home opener
losing streak. Twenty thirteen was the last year.
Speaker 3 (03:45):
But you're going through this witchy roooo stuff.
Speaker 2 (03:47):
I just want to call Loretta now, letter Loretta, everybody.
She is the psychic that we we kind of check
in with from time to time.
Speaker 3 (03:58):
Wait a minute, wait, wait wait wait, wait, Terry, you have.
Speaker 1 (04:01):
A Psychtta Loretta? Right, Loretta? I know you think that's
not her name, but it is Loretta. Loretta is her name.
Speaker 3 (04:09):
I gave her my birthday and the was born. She
does that stuff.
Speaker 1 (04:14):
I've given Kylin Lorett's number. Do you want to call her? Okay,
we're gonna call her that. It's just gonna be a
simple question.
Speaker 2 (04:21):
Wait.
Speaker 3 (04:21):
I got to go home and tell my wife. I
talked to a psychic today, just to ask.
Speaker 2 (04:24):
Her if this losing streak could come to an end.
But she sees that in her However she does it,
whether it's cards or crystal ball, I don't know how
she does it.
Speaker 3 (04:34):
Maybe does she roll the bones.
Speaker 1 (04:36):
Maybe I'm not sure how to read this. Maybe tea leaves.
She's got her system, Terry, But we're just gonna cost
a little money, so we.
Speaker 3 (04:43):
Just I can't tell you have a psychic?
Speaker 1 (04:47):
Is she on the phone?
Speaker 7 (04:48):
Hold on?
Speaker 1 (04:48):
I'm not even sure she's in town?
Speaker 8 (04:50):
Hold on?
Speaker 1 (04:51):
Hello?
Speaker 9 (04:52):
Yes, yes, yes, who is this?
Speaker 10 (04:54):
This is Terry.
Speaker 1 (04:55):
It's Terry and Denny and Kylin. How are you?
Speaker 9 (05:00):
Yes, I'm very busy, very busy, lots of work to do, yes, sir,
yes or yes? Yes?
Speaker 5 (05:05):
No, I'm not flight attended. No, no, ten feet yes,
I see I see ten feet. She's you have you
have Apple pass Apple pay?
Speaker 1 (05:16):
Yes, yes, she's doing I'm so sorry. Okay, Loretta, where
are you? Are you at the airport? Where are you? I?
Speaker 9 (05:24):
Yes, I'm at airport. Much much work to do, sir.
Speaker 5 (05:27):
Excuse me, sir.
Speaker 9 (05:28):
You go ten feet down, you look up on board.
Speaker 3 (05:31):
This is a look at bard.
Speaker 9 (05:32):
You see.
Speaker 1 (05:34):
She didn't know I was going to call, so she's obviously.
Speaker 9 (05:38):
You're like, I know everything.
Speaker 5 (05:40):
Yes, of course, thank you.
Speaker 9 (05:42):
Okay, what can I do? What can I do for you?
Speaker 10 (05:44):
Okay?
Speaker 2 (05:45):
So this time I know you've you know, you've been
very good to me in the past, and last time
we talked you, you know you you did some good
things for me. And I'm just wondering if you might
be able to have a time to answer a question
for us today when it comes to looking, is it
crystal balls?
Speaker 1 (06:00):
What is it that you look at?
Speaker 9 (06:02):
I look at everything. It speaks to me. I have
I have a hand, I have hand, I have ball,
I have everything. What do you need?
Speaker 11 (06:10):
What do you need?
Speaker 9 (06:11):
My time is valuable, I know it is.
Speaker 1 (06:12):
Loada thank you? So here it is. I'm curious this season.
Speaker 5 (06:16):
No, no, you you left you? Yes, you left you
left your uh, your ear thing. Yes, you lost one.
You go back to the gate. Yes, no, you will
never find it.
Speaker 9 (06:26):
No, okay, looks go.
Speaker 1 (06:27):
Ahead, Loreada.
Speaker 2 (06:28):
Loretta will get through this really quickly. I'm just curious
to know how long have you so people know how
long have you been had this psychic ability, just so
we can make sure you're the real need you?
Speaker 9 (06:39):
You you tell no one, You tell no one, right right,
no one?
Speaker 5 (06:43):
No?
Speaker 9 (06:43):
Okay.
Speaker 5 (06:44):
Me when I was when I was little baby, okay, yeah,
they take me ten months, ten months to cook, ten months,
my mom said. My month said, when I came out
and they turned me upside down to smack my my
BBONI they smacked my bebon before she's macked my bony.
The hand, he's on my bubonie already, he's already on.
Speaker 9 (07:08):
My she said.
Speaker 5 (07:10):
She she has she has a gift. Knew and after
that everything I see, you asked me, I tell you, you ask.
Speaker 10 (07:18):
Me, I tell you fantastic.
Speaker 6 (07:20):
See.
Speaker 2 (07:20):
So she's the real deal. She is the real deal.
So we just have one question for you today. Okay,
are you ready for the question?
Speaker 3 (07:26):
I don't know.
Speaker 9 (07:28):
Excuse me, excuse me?
Speaker 5 (07:29):
You pay today? Right? You paid?
Speaker 3 (07:31):
Yes? Yes, she's paid.
Speaker 9 (07:32):
Pay Oh yes, I help you find butterfly. I have
you fly butterfly. You pay? Okay, okay, O Hearriet. My
time is very valuable.
Speaker 7 (07:40):
All right.
Speaker 9 (07:40):
The cold moment, one moment, Madame Loretta is busy. One moment,
one moment. Okay, please please please cold.
Speaker 2 (07:46):
Haven't won a season opener in many years, since twenty thirteen.
Speaker 1 (07:50):
What do you think about today? Because we want to
play some bet we need your help. Oh well they
win today?
Speaker 9 (07:55):
Oh the cold, the cold, the cold.
Speaker 5 (07:58):
You know they want a division.
Speaker 9 (08:00):
They want a division, not go to playoffs. Why does
it happened? Why has happened? What is that?
Speaker 8 (08:07):
Just one moment?
Speaker 9 (08:08):
I need to I need to think. No, you cannot
tell me. No, I do not know where your double
stroller is.
Speaker 8 (08:13):
Don't know.
Speaker 9 (08:14):
I'm not a slight attended. What do you think you
think they wish they could drink? Yes, I want to fly.
Speaker 3 (08:22):
Because I know that I wouldn't lift.
Speaker 5 (08:23):
They will win.
Speaker 1 (08:26):
Okay, fantastic.
Speaker 9 (08:29):
My hand, my hand throb, my hands throb on the bone.
It happened.
Speaker 3 (08:33):
Okay, are you ready to take my credit card information?
Speaker 5 (08:36):
Yes? Yes, yes, please please Ritaretta, very busy, very.
Speaker 1 (08:40):
Clean, please, I know you are Okay, so listen. It
was pretty simple. It came right to you.
Speaker 2 (08:46):
Ye.
Speaker 9 (08:46):
No, well, first I must think first. First I must
get away distraction and then again means my my hand
on the bone, my.
Speaker 2 (08:54):
Bony, it's it's rob Okay, it's hard, amazing in the oven.
Speaker 1 (09:00):
You're not looking at a magic eight.
Speaker 9 (09:02):
Ball, right, I don't have a ball. I don't have
a bull in my bag. Then won't let me take it?
I go to the security, I say, take it away.
I caught fire.
Speaker 5 (09:09):
I don't know.
Speaker 2 (09:09):
Okay, crazy, hey listen, uh psychic Loretta, you're the best.
Speaker 1 (09:13):
We're glad to talk to you again today. I hope
everything goes well.
Speaker 9 (09:15):
Okay, of course, of course, of course, thank you, yeah, okay, bye, okay.
Speaker 1 (09:20):
Okay, by one moment, are you kidding? Terry's real? Obviously,
So what do we put two dollars on?
Speaker 2 (09:32):
That?
Speaker 1 (09:34):
Is that? How you do it? Let's call Jason Hammer?
Was she called Jason?
Speaker 3 (09:37):
And I thought going to be said, I could connect
with my grandfather who is in heaven. Maybe No, she
just seems the future.
Speaker 1 (09:46):
I thought she was terrific.
Speaker 3 (09:47):
She was ten months in the inner mama's wound comes out,
and what was that about getting smacked on they.
Speaker 2 (09:54):
She gets the doctor put the hand on the buboni
and immediately news there was something different about her. I've
never heard the story. I found her years ago in
the back of.
Speaker 3 (10:06):
Nouveau Dear God, Terry d.
Speaker 1 (10:11):
You know she's good for something. I mean, she didn't
charge it. She doesn't have my credit card number. We
got out of there. You saw how quickly I was like, okay, bye, because.
Speaker 2 (10:20):
You know, normally she'll charge a fifteen bucks for an
answer like that.
Speaker 4 (10:25):
If she charges fifteen dollars to find that, I.
Speaker 1 (10:28):
Don't know, I like her. We'll call her again.
Speaker 3 (10:31):
Some days. You should not be gambling or betting money.
Speaker 1 (10:33):
We're going to take a break. It's only two dollars, yeahs.
Speaker 3 (10:36):
Some them ten dollars on lottery tickets. So that's it.
I'm telling you is your uncle Denny, And financially if
you believe in this type of stuff, I don't trust
you with money when it comes to lottery.
Speaker 1 (10:46):
Really, what gambling is about.
Speaker 2 (10:47):
I mean it's just making a guess, right, I mean,
that's what I understand. It's just about making a guess. Truly,
you don't know.
Speaker 3 (10:53):
If you say that to Hammer, he'll he'll he's ready
to fight that fat boy. He'll he'll take you down.
Speaker 1 (10:59):
Wow, we're going to take a break right now. It's
the first day.
Speaker 2 (11:02):
Glad you're here, Thanks for listening, Thanks for watching ninety
three WIBC.
Speaker 3 (11:07):
Oh this on camera.
Speaker 2 (11:09):
Good afternoon, and welcome if you're just joining us. It
is the first day show, ninety three WIBC sixty eight
degrees beautiful sunny scotes for this Cult Sunday. I'm Terry
Stacey along with Denny Smith and Kylon Tally.
Speaker 4 (11:23):
So many beautiful things happening around Indy for the start
of the Cult season. You see the mural on JW. Marriott,
You saw the Jim Ersay Street signs that were put
up this week.
Speaker 1 (11:33):
So many beautiful things happening.
Speaker 4 (11:35):
But there's also stuff happening within Lucas Oil Stadium for
everybody for the beginning of this season. And Terry and
I got a chance to talk with Roger Vandersnik, the
Colts chief sales and marketing officer, this week, to talk
a little bit about some of those expectations and changes
that they've brought to Lucas Oil Stadium.
Speaker 7 (11:53):
Really excited about the start of the season.
Speaker 8 (11:54):
We started planning for this this second week in January
of this year, once the last year season was done.
Speaker 7 (12:00):
And so what you'll see is a range of new food.
Speaker 8 (12:02):
And beverage options, and many of them were debuting here,
with different chicken wings, different hamburgers, different chicken sandwiches, just
a whole bunch of different things, including new desserts and
things like that. So we're proud about that.
Speaker 7 (12:17):
We've made a big improvement.
Speaker 8 (12:18):
On ingress for all of our gates, so we'll have
faster ticket scanning, we'll have faster bag checks. All of
those things will help fans get in much sooner and easier.
Speaker 1 (12:27):
Always thinking about how we can get in quicker, aren't.
Speaker 8 (12:29):
You It is And actually we are ranked very high
in the NFL in terms of getting fans in and
we want to keep that because we know fans they
when they're having when they're tailgating, that's fun, they want
to get in the stadium. We want that line to
move fast, and so we're excited about that. We've got
a number of technology upgrades where people have the ability
to convert, especially if you're a season ticket member. Season
(12:51):
ticket member benefits into Colts Cash and you can move
that back and forth to be able to buy things
at the concession stands, at the pro Shop, and even
you can use it directly with Fanatics if you want
to bet on Fanatics in their Sports Bending site. So
we've got a number of those things coming up. What
is going to make it really, really special is it's
going to be the induction of mister Say.
Speaker 7 (13:11):
Into the Ring of Honor.
Speaker 8 (13:12):
We've been obviously, we've been working on that hard for
the last three months. The Ring of Honor meant so
much to him anytime we inducted a player, and that
it's our turn to induct him. And so we've got
a number of different things planned to start the game
out as.
Speaker 7 (13:26):
Well as then for the halftime show.
Speaker 8 (13:28):
And I encourage people if you're at the stadium, stay
in your seats for the halftime show. It's going to
be very special, particularly with a lot of returning players.
Speaker 1 (13:35):
What do you miss about tim or Say?
Speaker 7 (13:37):
You know, it's two things that strike me.
Speaker 8 (13:41):
One is I'm not aware of anyone that wanted to
win as bad as mister A did, but he wanted
to win the right way. Two is just enormous generosity.
And I know many fans know that, but I can
assure you you only know a fraction of the things
that he did, and we.
Speaker 7 (13:58):
Just intentionally did not puble size those things.
Speaker 1 (14:01):
And so that wasn't the important part.
Speaker 7 (14:03):
It's not why he did it.
Speaker 8 (14:04):
No, No, he truly wanted to help people. So those
are the two things that come to mind.
Speaker 2 (14:09):
I can't help it being Lucas soyl Stadium, And also
think of Forrest Lucas. I know he will be celebrated
the following game home.
Speaker 8 (14:15):
Game at Denver Game two. So we've already announced that
those plans are in place. Many of us were at
visitation for us last week down in Court in Indiana,
where their facility is and where his family roots are.
He's a special person, special family. The per Se family
(14:35):
and the Lucas families think alike in so many different ways,
and so you know, we're sad obviously about all that,
and now we're trying to turn our faces towards the
next generation. We've got still a very wonderful relationship with
Charlotte and also Katie and Morgan over there.
Speaker 4 (14:53):
You've been here for so many seasons of the Cults.
Coming into this next season, what are you most excited for?
Speaker 7 (15:00):
That's a good question.
Speaker 8 (15:01):
I think, obviously, I'm always excited about the football team
because that's what we do. We play football. And I think,
you know, seeing the hard work that Chris and Shane
and the entire staff and all the players put in
during the off season and a training camp and in
preseason that culminates here and so I'm really excited to
(15:24):
see all that come together and to really launch the
season because it helped the many.
Speaker 7 (15:27):
At the end of the day, that's what we do,
We play football.
Speaker 2 (15:29):
Do you help when it comes to game I'm looking
at the list of all the new things. Do you
help when it comes to figuring out a game.
Speaker 1 (15:35):
Theme each year or each day each game?
Speaker 8 (15:37):
I guess, well, the good news is there's smart people
in my areas that do all of that.
Speaker 7 (15:42):
So yeah, I kind of I run.
Speaker 8 (15:44):
I'm the chief commercial officer, so I run all the
commercial parts of the business.
Speaker 1 (15:48):
You know what.
Speaker 2 (15:49):
We thank you again, it's going to be it's beautiful
to be here at Lucas Soils Stadium.
Speaker 1 (15:53):
Once again.
Speaker 2 (15:53):
You're finding ways to make the experience even faster and
quicker and better for fans if that if you can,
because it always seems like.
Speaker 1 (16:01):
It's just top notch every time we're here. Thank you
so much. It's going to be a great year. Go Colts.
Speaker 7 (16:06):
Thank you.
Speaker 8 (16:06):
The other thing I would say is we'll announce the
roof status on Saturday, very likely. What I would tell
you is for folks that follow us, they knew that,
they know that that came from mister says ex account
and this year we're going to launch that on Colts
Life and so please follow us on Colts Life, both
on x and on Instagram. And that's where we'll do
all of the announcements this week and moving forward on
(16:28):
the roof status. But as long as the weather doesn't change,
it's going to be a glorious summer.
Speaker 2 (16:33):
And we had a chance to talk to Kelsey Mitchell,
who chef Kelsey Mitchell, and we were tasting some of
the great foods that they have to offer for you
this year.
Speaker 1 (16:42):
They've got a barbecue pulled pork.
Speaker 2 (16:44):
Sandwich, Buffalo chicken meat balsub, there's a brought Burger and
a Chiro fry pie to celebrate Blues twentieth season, Clutch
Cuban which is out of this world, the double Patty Smashberger,
and the Pesto grilled Chicken Sammy at Clutch Kitchen, plus
you always get tater chats. They've also added water bottle
filling stations throughout the stadium and fans are going to
be able to text or use roboblue, and the Colts
(17:06):
apt to find tasty treats closest to their seats. So
the experience is just getting better every year. Hope those
of you that are on your way still you've got
about what thirty minutes or so before kick off, but
a lot of you go in late.
Speaker 4 (17:18):
I cannot wait to see the shirts that you get
after a game.
Speaker 1 (17:21):
That's right. That's right, you get on to Jimmer say
you'll get a lot of Yeah, you will. It's a
fun day and a great day. Go Colt.
Speaker 2 (17:29):
It's twelve twenty six, coming back. We're gonna check in
with Ethan Hatcher. I do believe this is a first day.
He's bringing something to show us showing tell, Yeah, Antique,
Show and Tell. And then we also have a great
food news guest too that you're gonna love coming up
after the news on ninety three WIBC.
Speaker 1 (17:46):
Good afternoon.
Speaker 2 (17:49):
It is a beautiful, beautiful sunday, sixty eight degrees. Whatever
you're doing today, Thank you, for spending a few minutes
with us if you can. I'm Terry Stacy along with
Denny Smith.
Speaker 3 (17:58):
Good morning, and don't forget the lovely Kylon may Tally.
Who is wearing makeup today?
Speaker 12 (18:02):
Oh?
Speaker 4 (18:03):
I've got a hot date after this. No, I'm just no,
but I am going to be kind of playing dress up.
I haven't play later, But do you do? Tell them
importance of being earnest with Buck Creek Players. It's over
by Buck Creek Winery off of Acton Road, seventy four easts. Yeah, yep,
to thirty is our showtime. Come by if you want
(18:23):
to get tickets. I have a family and friends coupon code.
You can't tell anybody. Okay, it's thirty o FF thirty
off and you get thirty percent off your ticket.
Speaker 3 (18:34):
There you go, or follow sales thirty off.
Speaker 4 (18:38):
I know tonight is again to thirty and then next
weekend we have one Friday, Saturday and Sunday back again
and follow along on the Facebook page Buck Creek Players
and they'll put another coupon code out.
Speaker 3 (18:48):
So what is your role? What are you playing? I'm
playing Cecily Cecily.
Speaker 4 (18:52):
Yep, the love interest of Algernon moncrief. Who is the
one who pretends to be earnest throughout it?
Speaker 3 (18:57):
Do you have to kiss?
Speaker 5 (18:59):
No?
Speaker 1 (18:59):
Okay, it's a good question.
Speaker 4 (19:03):
Victorian era. You would have been banned for that.
Speaker 1 (19:07):
That's our little Kyl and Tally in studio with us.
Speaker 2 (19:10):
We've got a food news guest coming up that way,
and the food the room smells like wings, so we're
hoping we're gonna get a little wing action here in
just a humilating inside tailgating inside. But joining us now
is Ethan Hatcher. He's the host of Saturday Nights on
this Circle and he brings to us always our first
day show and Tell.
Speaker 1 (19:28):
And today Hi Ethan, Hey, Terry, would you bring us today?
Speaker 12 (19:31):
I brought an African war sword. But first I got
a dovetail off what you were saying, because it smells
distractingly delicious in this studio. It's a crazy concept in here,
Like I know the author who wrote the Importance of
Being Earnest, but I'm totally blanking on it right now
because the food just.
Speaker 10 (19:49):
Smells it's so damn delicious. I'm just blanking mild.
Speaker 12 (19:54):
Yeah, I knew that famous Victorian playwright, but but I'm
distracted by the air fire right.
Speaker 3 (20:02):
Now, this shaving tool you've got here, this some mom pretty.
Speaker 2 (20:05):
Cool for those of you following us a lot following
along on us on YouTube. You can see Ethan is
now showing you his thing.
Speaker 3 (20:11):
It's called an elephants toothpick.
Speaker 10 (20:14):
Well the formal name. And this is an ill wound sword.
Speaker 3 (20:18):
Can you spell that?
Speaker 12 (20:19):
Ilwon? And it was primarily used in war, but also
ceremonial purposes. And it came from the Kuba Kingdom in Africa,
which flourished from the seventeenth to the nineteenth centuries or
about sixteen twenty five to eighteen eighty five.
Speaker 3 (20:37):
Now that was brutal warfare. You're cutting off limbs and
hands and heads.
Speaker 12 (20:42):
Yes, certainly there was a lot of brutal warfare. But
also they were trade driven kingdom and so they had
a lot of money compared to some of the other
tribes in the region, and they had a lot of
artistic output as a result, so a lot of textiles,
a lot of masks, a lot of ceremonial things like
if you look up Kuba Kingdom swords, there's.
Speaker 3 (21:03):
A large me a nerd and always makes fun of
me when I get interested in something. Did you go
looking for this or did you just happen happen upon it?
Speaker 12 (21:12):
Like so many of my favorite findes, I just happened
upon it. This wasn't something I was searching for, Danny.
I mean, how would you go about searching for something
like this?
Speaker 1 (21:19):
What would make you? What drew you to this item
to buy?
Speaker 2 (21:23):
Well?
Speaker 12 (21:23):
Because it's so fascinating, because it's beautiful, because the artistry.
If you look at the carvings.
Speaker 6 (21:28):
On the bottom at the end hereby wood on the
handle or what is the.
Speaker 12 (21:33):
I would assume it's ebony because that's that's an African
wood that I'm not entirely sure because I'm not incredibly
incredibly educated about the culture, but I love like you
can still see the faint imprint of some of the
workings on the iron.
Speaker 3 (21:47):
So okay, if it's back then they must have known metallurgy.
Is it steel? Is it bronze?
Speaker 12 (21:53):
Is it Copperwise it is a steel, I believe, Yeah,
but it has a lot has a high iron content
because you can see it's kind of rusted and reirated
over age before.
Speaker 3 (22:04):
Yeah, you can hold it. Now, Wait a minute, Terry,
you've got such bad mood. You going on here.
Speaker 1 (22:08):
Nearly I thought it would be real heavy.
Speaker 12 (22:10):
No, it's a it's a war sword. It was made
for combat, so those things were awkward.
Speaker 1 (22:15):
To wield, you know, a lightweight it's beautiful.
Speaker 12 (22:18):
And then that that that raised surface right in the
middle is what gave it the heft and the strength
to be able to to use that.
Speaker 3 (22:27):
And then Terry sometimes a blood channel, but that's a ridge.
Speaker 2 (22:33):
By the way, we have Ethan in here to show
us Show and tell. First of all, I loved Show
and Tell as a kid. And Ethan is a collector
and he collects fast, fascinating things and oftentimes it's not
you know, to add to like a salt and pepper shakers.
Like he's like, he's got he's got a wide interest
in what he buys and sells.
Speaker 3 (22:52):
Are you trying to say he's just got weird eclectic interests?
Speaker 2 (22:56):
Like my grandma she collected bottles, collected salt.
Speaker 3 (23:00):
She just compared you to her grandma. We're going, well,
here they.
Speaker 2 (23:04):
Had something they specifically looked at, and Grandma always said,
you know what, find something and collect it. And so
she tried collected ceramic horses or you know, she she
wanted you to have a specific area that you loved
and collected it.
Speaker 1 (23:17):
And that's what she said. How to do it?
Speaker 2 (23:18):
Ethan is all He's all over the place and he
collect phonographs.
Speaker 12 (23:22):
I mean I have fifty or more phonographs and a
huge variety of seventy eight RPM discs. Actually, that's part
of the reason how I came across this war sword
because I was going to a phonograph show in Wayne,
New Jersey, and we decided to visit the Edison factory
in Orange, New Jersey. And I also decided to stop
at an area antique store.
Speaker 3 (23:43):
Where do you get your hats? Okay? I get a
text message. Ethan's hats are always the greatest. Where do
you get these hats?
Speaker 12 (23:49):
I have collected them ever since I was young. This
particular hat that I'm wearing is a plane style hat,
and my grandfather gave it to me when I was
very young.
Speaker 1 (23:58):
All right, Ethan, will you bring us something again soon?
Speaker 10 (24:01):
Of course?
Speaker 2 (24:02):
I mean eventually I'm going to run out of stuff,
But until you cannot, just go once a month and
make it bigger.
Speaker 1 (24:07):
You know, I was.
Speaker 4 (24:08):
Curious if you would have a cults edition show and tell,
And honestly, this could be a Cults edition.
Speaker 2 (24:14):
Because they're going, oh, okay, sure, right, okay, that's what
you did there.
Speaker 1 (24:19):
Yeah, very very timely and topical.
Speaker 2 (24:21):
It's perfect. Ethan Hatcher Saturday nights on the Circle. You
catch him here, what time even.
Speaker 12 (24:24):
Seven to nine every Saturday night. You can find us
on YouTube and the podcasting platforms.
Speaker 1 (24:29):
Stick around. We've got more food news coming up.
Speaker 2 (24:31):
Ethan stick ground for the food He halts Edition twelve
forty Let's go sixty six degrees. Sixty six degrees. Now
we've got gotten a little cooler in downtown Indianapolis. But
it's a beautiful day. You're listening to the first Day
on ninety three WIBC.
Speaker 1 (24:45):
It's twelve forty three.
Speaker 2 (24:47):
We are getting closer to kickoff at Lucas Oil Stadium,
Cult Dolphins.
Speaker 3 (24:54):
Wait a minute, food and fine in your mouth? No,
you're a radio professional. Are you eating before the food news?
Speaker 2 (25:00):
It's time for food news. Thank you all for being here.
Terry Denny, Ethan hanging around with us too. Kylin is here,
and Kylin, we.
Speaker 1 (25:08):
Have a very special guest, returned guest to the first day.
We've got our food news. Let's go. He is a
return to theo the Food News state. It's perfect for tailgating.
Speaker 4 (25:22):
A lovely friend. Charles Bryant of Hartwell's Premium Ranch Dressing,
you know it.
Speaker 3 (25:26):
Well.
Speaker 4 (25:27):
We celebrated with him for a National Ranch Day, but
today we're celebrating some even more fun things like the
kickoff of the Colts season because you have some exclusive
ranch that is offered at Lucas Oilstadium.
Speaker 1 (25:39):
That will talk about.
Speaker 4 (25:40):
Charles, Thanks for spending some time with us.
Speaker 11 (25:42):
You're welcome, Thanks for having me. Good to see you
ladies again, and good to meet you Denny. And what
an artifact that was. That was with outstanding. That was
a great thing.
Speaker 7 (25:51):
I love history.
Speaker 3 (25:51):
So spooky guy.
Speaker 10 (25:53):
You know what a day.
Speaker 11 (25:53):
I've found a parking space, walked in from Zionsville and
I saw so many people in Colts jerseys and it
was so wonderful. But yeah, great to be here.
Speaker 1 (26:04):
Thank you.
Speaker 4 (26:04):
Let's talk about you have your original lineup that we
tried last time. Can you share about these two exclusive
ones that you created for the Colt season.
Speaker 10 (26:14):
Oh, I'd love to.
Speaker 7 (26:15):
Yeah.
Speaker 11 (26:15):
I work with the Colt chef and they asked if
they're doing. One thing they're doing is a Ruben sausage.
So they have a local maker making a corn beef
sausage and they're going to put souercrest. So they wanted
a thousand island type dressing, so I created this. I
called it thousand yard Rusher Sauce, which is really cool and.
Speaker 1 (26:40):
Tell us again for those listening, Yeah, a thousand.
Speaker 10 (26:42):
Yard rusher sauce.
Speaker 11 (26:43):
It's even got the guy running there who's getting ready
to score a touchdown. And so that's for their ruben dog.
And then we also have our ranch dip. It's the
Touchdown ranch dip and it is for basically anything ranch
application you can use it on. It's great for a
sandwich instead of mayo. It's outstanding for.
Speaker 3 (27:06):
Studio with this. And I know something about you that
you probably don't think. I know you don't like ranch dressing.
You had a hallucinogenic event in your life with ranch dressing.
Speaker 11 (27:15):
Well, yeah, I wrote my first cookbook last October and
the first half of it is actually me just telling funny,
cool stories and the second half or recipes of course.
But yeah, one day I created four different ranch dressings.
And of course you have to taste it, right.
Speaker 3 (27:30):
Come you're not five pounds?
Speaker 10 (27:31):
Well, skinny guy.
Speaker 11 (27:33):
I don't eat a lot of saturated fat, you know,
basically acidified dairy or some cultured dairy. I'm not a fan,
but anyway, yeah, it was funny. I tasted all this ranch.
I'm driving home, and I've never had that much saturated
fat in my life in my body. So it's pretty funny.
And of course I put a little embellishment in the book,
put a little mustard on the hot dog, so to speak.
Speaker 10 (27:51):
But you're okay now, I'm better now.
Speaker 3 (27:53):
And how did you explain it to the cop that
pulled you over?
Speaker 11 (27:56):
You know what, it was a local guy, so he knew.
He appreciated it. And yeah, we've donated to the police
some dressings and things.
Speaker 12 (28:04):
So we had a fabulous job with this ranch dressing.
Because ordinarily I'm not even a ranch dressing kind of guy.
I think it's a little over rich. It's not usually
my flavor profile, especially with wings. I meant, most meats
I think should speak for themselves. But I've tried it
with the wings that carried Terry and Kylon have cooked
up for us today and it's fantastic, really good.
Speaker 11 (28:26):
Yeah, he did a really good job. Appreciate that well.
You know, I've been a chef forever. I've cooked since
I was fourteen, and all of my dressings I wanted
to have multiple uses other than a salad. Right.
Speaker 10 (28:34):
For instance, my vinagrettes are great for marinades. These are
great for dips, spreads.
Speaker 11 (28:40):
Anything like that. So I know what I wanted to
taste like, and I like the None of our dressings
are one note. They all have layers of flavors, so
as you eat it, you taste different flavors.
Speaker 3 (28:50):
Yah, where do you find them, Charles? Do you are
they in the grocery stores?
Speaker 11 (28:53):
Well, Kroger carries our Creamy Deal ranch, which was actually
rated best ranch sold in grocery stores in America and America. Yeah,
that is the that's in the produce section with the
other cold things. And then Needler's stores carry a few
of our dressings as well. And then a lot of
people just reach out to me directly on socials and
they come down to our Greenwood location and pick up
(29:13):
a variety of flavors. We have about fifteen or so
flavors line of vinaigrettes, different ranches, seas or things like that.
So we're always happy if people reach out and we're
you know, we're definitely going.
Speaker 10 (29:22):
To take care of it.
Speaker 2 (29:23):
The cookbook is fantastic. To get it at the Where
would we get it at that store?
Speaker 11 (29:26):
No, that's actually on Amazon. Just search eat with Chef
Charles and but it's it's really cool. I love writing.
Actually recently the Daily Journal just started publishing some of
my articles, so columns, so I've kind of journeyed off
into writing as well.
Speaker 3 (29:40):
But do you make it in the bathtub? How do
you make it?
Speaker 1 (29:43):
It's not the book.
Speaker 11 (29:46):
Right, Well, we have a yeah, big giant vat with
with you know, with a boat or just kind of stirring.
But but no, it's a small batch. It's fresh. It
tastes fresh because it's made fresh. We don't have a
warehouse of things just hanging around, and it's perfect, like
kyl of perfect for tailgate food and things like that.
So we have something for everyone.
Speaker 7 (30:03):
I believe.
Speaker 1 (30:04):
Are you working on something different? Are you working on
anything new?
Speaker 11 (30:07):
I'm always uh, you know, I have local businesses that
asked me to create things for them, and recently did
a Cilantro lime vinaigrette for a company.
Speaker 2 (30:16):
And so you'll create something if someone comes and says
we'd like to do something special or happy.
Speaker 1 (30:23):
You would do that for them?
Speaker 11 (30:24):
Of course, yes, yes, happy to do that. And I
love working with local businesses and happy to just be
a part of kind of the scene around here.
Speaker 7 (30:31):
Now.
Speaker 11 (30:31):
I have dreams of you know, we're taking over the
entire dressing industry. But it's good to be you know,
it's good to be local.
Speaker 2 (30:37):
So it is great to be local. We support local truly,
this is we're happy to do this. Some of the
recipes in here, you've got sweet and sweets and treats.
I still love cookbooks, and I know a lot of
people do means that she doesn't cook from them.
Speaker 1 (30:51):
I love wash I sit on the porch. That's my
that's my zen thing.
Speaker 11 (30:54):
And you know, one a really cool thing about this book.
I have to say, when I was digging up recipes
and researching, I found a letter that my aunt had
written me. She's no longer with us, but she was
always the best cook in the family, right, So I
would everybody time we had a family function to be like,
what did Anne VICKI bring? What? You know, what did
Ane VICKI bring? But she had hand written a number
of candies and cookie recipes and sent them to me,
(31:17):
and I had totally forgotten that I did that. So
I included three of her recipes in this book. She's
the sweets and treats. Yeah, but super incredible. And now
I guess I've taken the mantle of best cook in
the family. So everybody's asking what I'm bringing. So you
come from a family of cooks, well, at least good cooks,
not necessarily professional, but certainly good. You know, family cooks
(31:39):
absolutely amazing. Well, you know my grandma, she's ninety nine.
She still lives by herself. She doesn't cook as much anymore.
I've cooked for her, but she used to. She kind
of set the standard for everything.
Speaker 1 (31:50):
So that's cool.
Speaker 4 (31:51):
You mentioned not everybody has to be a professional cook
to be a good cook. But you did go to training.
Speaker 1 (31:56):
Right, I did.
Speaker 11 (31:57):
I went to culinary school in Portland, Oregon.
Speaker 10 (31:59):
I loved it.
Speaker 11 (32:00):
I lived out there for about five years and it
was a really cool, cool city, a good place to
kind of grow up in my mid twenties. But you know,
my whole brand, the Eat with Chef Charles, the EAT
stands for easy and tasty, and the whole thing is
like any art form, if you learn the techniques. Then
you can add your own flavor and add your own style,
(32:20):
and now you've created something really cool. But it's like
painting or music. You know, five or six years ago
I started playing guitar and it was the best thing
I've ever done for myself. It's like his own language.
But first you learned the strings, and then notes and chords,
and all of a sudden, I'm playing William Whalen and
all my favorite songs.
Speaker 2 (32:37):
So these are delicious. That's all I could just simply
tell you. Is it that the dips, the sauces, that
everything that he creates is so good, so fresh, so delicious.
Speaker 1 (32:47):
Thank you for doing that.
Speaker 2 (32:48):
Will you do anything be a part of the World
Food Championships in any way that are coming in November.
Speaker 10 (32:53):
You know what I should be. I should be judges.
Speaker 4 (32:55):
I know they need judges and that could be the
secret ingredient is having to use your ranch in the
recipes that they make.
Speaker 11 (33:02):
Let's make that happen, Kylon, do you have all the
pool in the city. Let's let's get that.
Speaker 10 (33:06):
Taken care of.
Speaker 4 (33:06):
Punge Excepted, I like you okay, easy, easy and tasty.
Do you have any recommendations for game day eats that
are good for tailgating, good for cookouts.
Speaker 1 (33:16):
Or easy and easy.
Speaker 11 (33:18):
Yeah, you know what one of the I was kind
of thumbing through my book this morning thinking about that,
and I have this sausage in rutebega hash.
Speaker 10 (33:25):
That's perfect.
Speaker 1 (33:26):
You know a lot of these yeah, run it back.
Speaker 7 (33:28):
A lot of these.
Speaker 11 (33:29):
People have flat tops or griddles that they use. Do
you know it's perfect for that. So rudabaga takes the
place as the potato in a hash. It's it's less starchy,
a little bit healthier for you, and it's a unique
texture and something cool. Certainly, I've got this. I did
this smoked gooda mac and cheese in here, and so
I did one variation was I did Buffalo chicken mac
(33:51):
and cheese cupcakes. But you could certainly do those in
patties like a crab cake and put them on your
flat top. And that's a nice snack for tailgating.
Speaker 2 (33:59):
Talk about Ella game day cooking, and speaking of game day,
tell us about the super Bowl twenty twelve and the
hot dog water Incita.
Speaker 11 (34:06):
Oh my goodness. So we were the largest private cater
at the super Bowl. We did thirty four hundred people
at pan Amplaza before they tore it down, and it
took us forty straight hours just to prepare the food
for that particular event, And so it was near the
end of the event we had fed most everybody. Kind
of the relief of everything, like we pulled it off.
(34:26):
I walk in and I see one of our temp
employees washing his hands in water that we had cooked
hot dogs in, and I just looked and sat there.
I didn't have the heart to even say anything to anyone,
and he was a temp. If it was one of
my guys, I would have, you know, said something. But
the relief of pulling that off was far greater than
(34:48):
me chastising him for his hot dog hands.
Speaker 2 (34:51):
So hot dog water for so many, for many of
the hot dog people, the vendors around. It really is
at about the hot dog water, isn't it. I mean
the hot dog water is really important. Everybody's hot dog water.
Speaker 1 (35:04):
I have some maybe different waters.
Speaker 11 (35:06):
They're using, or you could certainly season it, but there's
this oily film inescapable.
Speaker 10 (35:11):
That you just can't get out of.
Speaker 11 (35:13):
And uh, and I'm not a big fan of two
Billier meats anyway, but uh, and I'm not a you know,
big sausage. But anyway, yeah, that was one of those
things where again the relief was amazing. We had done
so many events leading up to that, you know, because
India hosted it.
Speaker 10 (35:27):
Was like the perfect The weather was perfect. It was
just an absolute perfect every right.
Speaker 1 (35:30):
I mean if the weather was in the sixties.
Speaker 11 (35:32):
Yeah, it was amazing, which you know for India is outstanding.
So there's all There's a story in the book about
me growing a beard to get a raise because I
worked at this hotel where we couldn't we could have
mustaches as if I wanted to be a security guard, right,
but we couldn't have beards, and so I was going
for a raise and they wouldn't give me one, and
so I just started growing a beard and finally HR
(35:54):
caved and the chef went to bat for me and everything.
And then the next day I shaved it off. But
I was practicing my Gettysburg address because I was getting
the able Lincoln going on.
Speaker 6 (36:02):
There.
Speaker 2 (36:02):
There's some great stories, great Teddy Roosevelt in the Adams
marc Otel. I mean, there's just Kiwi cheesecake and the
coin flip of Destiny. There's just some really great interesting
articles that tell us more about who you are.
Speaker 1 (36:14):
I love it. Okay, where can we get everything again?
One more time?
Speaker 11 (36:17):
For again for the ranch dress and the cream middle
Ranch Kroger in the produce section and Needlers also in
the produce section. They carry a handful of flavors and
then directly on the socials for Heartwell's Premium or eat
with Chef Charles. I'm the one that answers those, So
I'll get right back with you and we'll get you
taken care of.
Speaker 3 (36:33):
What do you call it, heart Wells.
Speaker 10 (36:35):
It's an old family name, well family named guy.
Speaker 1 (36:38):
Good question.
Speaker 4 (36:38):
I didn't know that one.
Speaker 2 (36:39):
Okay, smart, yes, so happy for your success, really continued success.
Thanks for coming all the way downtown during a game
day when traffic is not easy from Zionceville. But everybody
try his stuff because it's just outstanding.
Speaker 4 (36:55):
All right, goods, good with vegetables, good with everything. For
your game day eats Heartwell's. Thank you, Charles Bryant.
Speaker 10 (37:01):
Thank you, Charles, You're welcome.
Speaker 3 (37:02):
Thank you, well done, brother, well done.
Speaker 1 (37:05):
All right, we've got Kylin. We need to get out
of here. Sixty eight degrees.
Speaker 2 (37:08):
It's going to be a beautiful day no matter what
you're doing today, but hopefully we'll get a Colts win
after thirteen years that season home opener, that would be high.
Speaker 3 (37:16):
Do you feel about home that somebody says? Did you
guys really have a psychic on the air? What am
I going to say?
Speaker 1 (37:20):
She said, yeah, her name's Laurena. The Colts are gonna win,
and the Colts are gonna win.
Speaker 3 (37:24):
You guys should put me through a lot, but I don't.
Speaker 2 (37:26):
Have to go to hope you didn't jink some by
doing that. How do you feel about the game, Charles.
Speaker 11 (37:32):
I'm gonna win the division at ten and seven, Houston's
gonna take a step back, and this is a brand
new dawn of a new era for the Colts.
Speaker 12 (37:40):
Go Covets.
Speaker 1 (37:41):
Hey, you thought you were going to get out of
here without this?
Speaker 12 (37:44):
All right, guys, first game of the season, let's do it.
Speaker 1 (37:47):
Whoa?
Speaker 12 (37:49):
This cizarre comes this Cizar team. Leap please, this isar Coults.
Speaker 3 (37:58):
We're gonna do them for the shoe seat the Dolphins.
Speaker 10 (38:04):
Let's do it for a good old jam.
Speaker 1 (38:07):
This is our team. Go cold copy it, Go Colds.
Good afternoon.
Speaker 2 (00:01):
It's twelve o six on a beautiful, beautiful Colt Sunday.
How are you everybody? This is the first day. I'm
Terry Stacy along with Denny Smith.
Speaker 3 (00:10):
Good morning. Hi. I got to see the Jupiter balloon
launch from Conter Prairie yesterday morning, driving over to Sally's.
It was pretty cool. But don't forget our buddy Kylon May.
Speaker 4 (00:19):
It is a winning weekend. Are you one yesterday? Perdue
one yesterday? Butler won yesterday. Let's see. Come on, colts,
pull it on for us.
Speaker 1 (00:30):
We're here.
Speaker 2 (00:30):
We're glad you're here. Cults are going to take on
the Dolphins one o'clock kick off. The roof is open?
Speaker 1 (00:37):
Is open?
Speaker 3 (00:37):
Yeah, roof and window? Explain that because the roof is retractable.
It's just yeah, it's.
Speaker 1 (00:43):
Two for gorgeous. It is it is.
Speaker 2 (00:46):
Somebody want two people one powerball in case you don't
know already, Yeah, two people one one from someplace in.
Speaker 4 (00:51):
Case streams are crushed. You're not getting it.
Speaker 2 (00:55):
Yeah, yeah, you know what. It goes right up to
some sort of million for the next one.
Speaker 3 (00:58):
So well, that's okay. The best part. It's a tax
on stupidity. But it's also the cheapest dreams you can
get when you buy a two dollars lottery ticket. You're
dreaming about winning and who's going to get a new bike, And.
Speaker 1 (01:12):
It's true, it is true.
Speaker 2 (01:14):
I hope you're enjoying the day, whatever it is you're doing.
There are lots of other things that are happening besides
the Colts, but that's kind of what we're talking about today,
just having some fun. Is we've got Tailgators back downtown
and it's fun to have people in our building on
a Sunday. Usually it's just us and ghost ghost Town truly,
but people are here and people are leaving our building
in their Colts apparel and it's just a fun day.
Speaker 1 (01:36):
It feels good, feels really good.
Speaker 3 (01:38):
And blessings to the fever. Both of those ladies have
been scrapping it out. They are right not on the bubble,
but if they win, if they win a day, it
would be a good day.
Speaker 1 (01:46):
I forgot they're playing.
Speaker 5 (01:47):
Yep.
Speaker 1 (01:48):
Yeah, they do have a pretty rough schedule. They do.
Speaker 2 (01:51):
I mean, you think about it, I mean I feel
like they're playing every other day. They really are getting
all the games in and it's just it's a lot.
Speaker 4 (01:58):
They have a three pm tip off two forty five
pregame coverage happening right here on ninety three WIBC because
the Colts coverage is happening on our sister station one
oh seven five. The fans, so stay tuned all day
for lots of fun gaming.
Speaker 2 (02:10):
Now everybody speaking of gaming. Okay, so everybody on this
station nearly has a gambling podcast or a gambling segment
of some sort.
Speaker 1 (02:20):
Are you a gambler?
Speaker 3 (02:21):
My vice is alcohol. I mean I'd rather have a
good martini than that money. No, really, I worked so
hard for the money. I don't want to gamble it away.
Speaker 2 (02:29):
We were talking Island and I were talking about the
Colts in that really nearly half of the fans Colt
fan base are females, and there's really not a podcast
or anything that's just that we know of that is
just specific women and Colts football.
Speaker 6 (02:45):
Same for gambling, like all the topics gambling feeling women.
Speaker 3 (02:51):
The only people know there's that one lady who who
calls the horse races. I think she's really good. But
women don't want to be mansplained to.
Speaker 2 (02:57):
No.
Speaker 4 (02:57):
No, but it would be better than that because maybe
girls girls girls talking to girls.
Speaker 2 (03:03):
That's what we're going to call it, girls talking to
girls about football.
Speaker 1 (03:08):
So the betting thing.
Speaker 2 (03:09):
So there's everybody who is on this band, this betting
bandwagon thing, and I thought, well, you know what, maybe
we should do it too, Denny.
Speaker 1 (03:15):
I'm not maybe we should do maybe we should get
into this a little bit.
Speaker 5 (03:19):
Now.
Speaker 1 (03:19):
Again, I'm not a lucky person. I don't gamble often, but.
Speaker 3 (03:23):
You know what I get. I bet on what I
bet on? How close to the open? Pat Sullivan drives
up in his picture?
Speaker 1 (03:29):
Does you do do that?
Speaker 7 (03:30):
He did?
Speaker 1 (03:30):
Different home and.
Speaker 3 (03:31):
Guy I lost five bucks up at Anderson's Speedway.
Speaker 1 (03:34):
He did, he did.
Speaker 2 (03:35):
But today I think a simple wager, if you can
do it, is whether the Colts can break the what
is it? Twelve year eleven twelve year season home opener
losing streak. Twenty thirteen was the last year.
Speaker 3 (03:45):
But you're going through this witchy roooo stuff.
Speaker 2 (03:47):
I just want to call Loretta now, letter Loretta, everybody.
She is the psychic that we we kind of check
in with from time to time.
Speaker 3 (03:58):
Wait a minute, wait, wait wait wait, wait, Terry, you have.
Speaker 1 (04:01):
A Psychtta Loretta? Right, Loretta? I know you think that's
not her name, but it is Loretta. Loretta is her name.
Speaker 3 (04:09):
I gave her my birthday and the was born. She
does that stuff.
Speaker 1 (04:14):
I've given Kylin Lorett's number. Do you want to call her? Okay,
we're gonna call her that. It's just gonna be a
simple question.
Speaker 2 (04:21):
Wait.
Speaker 3 (04:21):
I got to go home and tell my wife. I
talked to a psychic today, just to ask.
Speaker 2 (04:24):
Her if this losing streak could come to an end.
But she sees that in her However she does it,
whether it's cards or crystal ball, I don't know how
she does it.
Speaker 3 (04:34):
Maybe does she roll the bones.
Speaker 1 (04:36):
Maybe I'm not sure how to read this. Maybe tea leaves.
She's got her system, Terry, But we're just gonna cost
a little money, so we.
Speaker 3 (04:43):
Just I can't tell you have a psychic?
Speaker 1 (04:47):
Is she on the phone?
Speaker 7 (04:48):
Hold on?
Speaker 1 (04:48):
I'm not even sure she's in town?
Speaker 8 (04:50):
Hold on?
Speaker 1 (04:51):
Hello?
Speaker 9 (04:52):
Yes, yes, yes, who is this?
Speaker 10 (04:54):
This is Terry.
Speaker 1 (04:55):
It's Terry and Denny and Kylin. How are you?
Speaker 9 (05:00):
Yes, I'm very busy, very busy, lots of work to do, yes, sir,
yes or yes? Yes?
Speaker 5 (05:05):
No, I'm not flight attended. No, no, ten feet yes,
I see I see ten feet. She's you have you
have Apple pass Apple pay?
Speaker 1 (05:16):
Yes, yes, she's doing I'm so sorry. Okay, Loretta, where
are you? Are you at the airport? Where are you? I?
Speaker 9 (05:24):
Yes, I'm at airport. Much much work to do, sir.
Speaker 5 (05:27):
Excuse me, sir.
Speaker 9 (05:28):
You go ten feet down, you look up on board.
Speaker 3 (05:31):
This is a look at bard.
Speaker 9 (05:32):
You see.
Speaker 1 (05:34):
She didn't know I was going to call, so she's obviously.
Speaker 9 (05:38):
You're like, I know everything.
Speaker 5 (05:40):
Yes, of course, thank you.
Speaker 9 (05:42):
Okay, what can I do? What can I do for you?
Speaker 10 (05:44):
Okay?
Speaker 2 (05:45):
So this time I know you've you know, you've been
very good to me in the past, and last time
we talked you, you know you you did some good
things for me. And I'm just wondering if you might
be able to have a time to answer a question
for us today when it comes to looking, is it
crystal balls?
Speaker 1 (06:00):
What is it that you look at?
Speaker 9 (06:02):
I look at everything. It speaks to me. I have
I have a hand, I have hand, I have ball,
I have everything. What do you need?
Speaker 11 (06:10):
What do you need?
Speaker 9 (06:11):
My time is valuable, I know it is.
Speaker 1 (06:12):
Loada thank you? So here it is. I'm curious this season.
Speaker 5 (06:16):
No, no, you you left you? Yes, you left you
left your uh, your ear thing. Yes, you lost one.
You go back to the gate. Yes, no, you will
never find it.
Speaker 9 (06:26):
No, okay, looks go.
Speaker 1 (06:27):
Ahead, Loreada.
Speaker 2 (06:28):
Loretta will get through this really quickly. I'm just curious
to know how long have you so people know how
long have you been had this psychic ability, just so
we can make sure you're the real need you?
Speaker 9 (06:39):
You you tell no one, You tell no one, right right,
no one?
Speaker 5 (06:43):
No?
Speaker 9 (06:43):
Okay.
Speaker 5 (06:44):
Me when I was when I was little baby, okay, yeah,
they take me ten months, ten months to cook, ten months,
my mom said. My month said, when I came out
and they turned me upside down to smack my my
BBONI they smacked my bebon before she's macked my bony.
The hand, he's on my bubonie already, he's already on.
Speaker 9 (07:08):
My she said.
Speaker 5 (07:10):
She she has she has a gift. Knew and after
that everything I see, you asked me, I tell you, you ask.
Speaker 10 (07:18):
Me, I tell you fantastic.
Speaker 6 (07:20):
See.
Speaker 2 (07:20):
So she's the real deal. She is the real deal.
So we just have one question for you today. Okay,
are you ready for the question?
Speaker 3 (07:26):
I don't know.
Speaker 9 (07:28):
Excuse me, excuse me?
Speaker 5 (07:29):
You pay today? Right? You paid?
Speaker 3 (07:31):
Yes? Yes, she's paid.
Speaker 9 (07:32):
Pay Oh yes, I help you find butterfly. I have
you fly butterfly. You pay? Okay, okay, O Hearriet. My
time is very valuable.
Speaker 7 (07:40):
All right.
Speaker 9 (07:40):
The cold moment, one moment, Madame Loretta is busy. One moment,
one moment. Okay, please please please cold.
Speaker 2 (07:46):
Haven't won a season opener in many years, since twenty thirteen.
Speaker 1 (07:50):
What do you think about today? Because we want to
play some bet we need your help. Oh well they
win today?
Speaker 9 (07:55):
Oh the cold, the cold, the cold.
Speaker 5 (07:58):
You know they want a division.
Speaker 9 (08:00):
They want a division, not go to playoffs. Why does
it happened? Why has happened? What is that?
Speaker 8 (08:07):
Just one moment?
Speaker 9 (08:08):
I need to I need to think. No, you cannot
tell me. No, I do not know where your double
stroller is.
Speaker 8 (08:13):
Don't know.
Speaker 9 (08:14):
I'm not a slight attended. What do you think you
think they wish they could drink? Yes, I want to fly.
Speaker 3 (08:22):
Because I know that I wouldn't lift.
Speaker 5 (08:23):
They will win.
Speaker 1 (08:26):
Okay, fantastic.
Speaker 9 (08:29):
My hand, my hand throb, my hands throb on the bone.
It happened.
Speaker 3 (08:33):
Okay, are you ready to take my credit card information?
Speaker 5 (08:36):
Yes? Yes, yes, please please Ritaretta, very busy, very.
Speaker 1 (08:40):
Clean, please, I know you are Okay, so listen. It
was pretty simple. It came right to you.
Speaker 2 (08:46):
Ye.
Speaker 9 (08:46):
No, well, first I must think first. First I must
get away distraction and then again means my my hand
on the bone, my.
Speaker 2 (08:54):
Bony, it's it's rob Okay, it's hard, amazing in the oven.
Speaker 1 (09:00):
You're not looking at a magic eight.
Speaker 9 (09:02):
Ball, right, I don't have a ball. I don't have
a bull in my bag. Then won't let me take it?
I go to the security, I say, take it away.
I caught fire.
Speaker 5 (09:09):
I don't know.
Speaker 2 (09:09):
Okay, crazy, hey listen, uh psychic Loretta, you're the best.
Speaker 1 (09:13):
We're glad to talk to you again today. I hope
everything goes well.
Speaker 9 (09:15):
Okay, of course, of course, of course, thank you, yeah, okay, bye, okay.
Speaker 1 (09:20):
Okay, by one moment, are you kidding? Terry's real? Obviously,
So what do we put two dollars on?
Speaker 2 (09:32):
That?
Speaker 1 (09:34):
Is that? How you do it? Let's call Jason Hammer?
Was she called Jason?
Speaker 3 (09:37):
And I thought going to be said, I could connect
with my grandfather who is in heaven. Maybe No, she
just seems the future.
Speaker 1 (09:46):
I thought she was terrific.
Speaker 3 (09:47):
She was ten months in the inner mama's wound comes out,
and what was that about getting smacked on they.
Speaker 2 (09:54):
She gets the doctor put the hand on the buboni
and immediately news there was something different about her. I've
never heard the story. I found her years ago in
the back of.
Speaker 3 (10:06):
Nouveau Dear God, Terry d.
Speaker 1 (10:11):
You know she's good for something. I mean, she didn't
charge it. She doesn't have my credit card number. We
got out of there. You saw how quickly I was like, okay, bye, because.
Speaker 2 (10:20):
You know, normally she'll charge a fifteen bucks for an
answer like that.
Speaker 4 (10:25):
If she charges fifteen dollars to find that, I.
Speaker 1 (10:28):
Don't know, I like her. We'll call her again.
Speaker 3 (10:31):
Some days. You should not be gambling or betting money.
Speaker 1 (10:33):
We're going to take a break. It's only two dollars, yeahs.
Speaker 3 (10:36):
Some them ten dollars on lottery tickets. So that's it.
I'm telling you is your uncle Denny, And financially if
you believe in this type of stuff, I don't trust
you with money when it comes to lottery.
Speaker 1 (10:46):
Really, what gambling is about.
Speaker 2 (10:47):
I mean it's just making a guess, right, I mean,
that's what I understand. It's just about making a guess. Truly,
you don't know.
Speaker 3 (10:53):
If you say that to Hammer, he'll he'll he's ready
to fight that fat boy. He'll he'll take you down.
Speaker 1 (10:59):
Wow, we're going to take a break right now. It's
the first day.
Speaker 2 (11:02):
Glad you're here, Thanks for listening, Thanks for watching ninety
three WIBC.
Speaker 3 (11:07):
Oh this on camera.
Speaker 2 (11:09):
Good afternoon, and welcome if you're just joining us. It
is the first day show, ninety three WIBC sixty eight
degrees beautiful sunny scotes for this Cult Sunday. I'm Terry
Stacey along with Denny Smith and Kylon Tally.
Speaker 4 (11:23):
So many beautiful things happening around Indy for the start
of the Cult season. You see the mural on JW. Marriott,
You saw the Jim Ersay Street signs that were put
up this week.
Speaker 1 (11:33):
So many beautiful things happening.
Speaker 4 (11:35):
But there's also stuff happening within Lucas Oil Stadium for
everybody for the beginning of this season. And Terry and
I got a chance to talk with Roger Vandersnik, the
Colts chief sales and marketing officer, this week, to talk
a little bit about some of those expectations and changes
that they've brought to Lucas Oil Stadium.
Speaker 7 (11:53):
Really excited about the start of the season.
Speaker 8 (11:54):
We started planning for this this second week in January
of this year, once the last year season was done.
Speaker 7 (12:00):
And so what you'll see is a range of new food.
Speaker 8 (12:02):
And beverage options, and many of them were debuting here,
with different chicken wings, different hamburgers, different chicken sandwiches, just
a whole bunch of different things, including new desserts and
things like that. So we're proud about that.
Speaker 7 (12:17):
We've made a big improvement.
Speaker 8 (12:18):
On ingress for all of our gates, so we'll have
faster ticket scanning, we'll have faster bag checks. All of
those things will help fans get in much sooner and easier.
Speaker 1 (12:27):
Always thinking about how we can get in quicker, aren't.
Speaker 8 (12:29):
You It is And actually we are ranked very high
in the NFL in terms of getting fans in and
we want to keep that because we know fans they
when they're having when they're tailgating, that's fun, they want
to get in the stadium. We want that line to
move fast, and so we're excited about that. We've got
a number of technology upgrades where people have the ability
to convert, especially if you're a season ticket member. Season
(12:51):
ticket member benefits into Colts Cash and you can move
that back and forth to be able to buy things
at the concession stands, at the pro Shop, and even
you can use it directly with Fanatics if you want
to bet on Fanatics in their Sports Bending site. So
we've got a number of those things coming up. What
is going to make it really, really special is it's
going to be the induction of mister Say.
Speaker 7 (13:11):
Into the Ring of Honor.
Speaker 8 (13:12):
We've been obviously, we've been working on that hard for
the last three months. The Ring of Honor meant so
much to him anytime we inducted a player, and that
it's our turn to induct him. And so we've got
a number of different things planned to start the game
out as.
Speaker 7 (13:26):
Well as then for the halftime show.
Speaker 8 (13:28):
And I encourage people if you're at the stadium, stay
in your seats for the halftime show. It's going to
be very special, particularly with a lot of returning players.
Speaker 1 (13:35):
What do you miss about tim or Say?
Speaker 7 (13:37):
You know, it's two things that strike me.
Speaker 8 (13:41):
One is I'm not aware of anyone that wanted to
win as bad as mister A did, but he wanted
to win the right way. Two is just enormous generosity.
And I know many fans know that, but I can
assure you you only know a fraction of the things
that he did, and we.
Speaker 7 (13:58):
Just intentionally did not puble size those things.
Speaker 1 (14:01):
And so that wasn't the important part.
Speaker 7 (14:03):
It's not why he did it.
Speaker 8 (14:04):
No, No, he truly wanted to help people. So those
are the two things that come to mind.
Speaker 2 (14:09):
I can't help it being Lucas soyl Stadium, And also
think of Forrest Lucas. I know he will be celebrated
the following game home.
Speaker 8 (14:15):
Game at Denver Game two. So we've already announced that
those plans are in place. Many of us were at
visitation for us last week down in Court in Indiana,
where their facility is and where his family roots are.
He's a special person, special family. The per Se family
(14:35):
and the Lucas families think alike in so many different ways,
and so you know, we're sad obviously about all that,
and now we're trying to turn our faces towards the
next generation. We've got still a very wonderful relationship with
Charlotte and also Katie and Morgan over there.
Speaker 4 (14:53):
You've been here for so many seasons of the Cults.
Coming into this next season, what are you most excited for?
Speaker 7 (15:00):
That's a good question.
Speaker 8 (15:01):
I think, obviously, I'm always excited about the football team
because that's what we do. We play football. And I think,
you know, seeing the hard work that Chris and Shane
and the entire staff and all the players put in
during the off season and a training camp and in
preseason that culminates here and so I'm really excited to
(15:24):
see all that come together and to really launch the
season because it helped the many.
Speaker 7 (15:27):
At the end of the day, that's what we do,
We play football.
Speaker 2 (15:29):
Do you help when it comes to game I'm looking
at the list of all the new things. Do you
help when it comes to figuring out a game.
Speaker 1 (15:35):
Theme each year or each day each game?
Speaker 8 (15:37):
I guess, well, the good news is there's smart people
in my areas that do all of that.
Speaker 7 (15:42):
So yeah, I kind of I run.
Speaker 8 (15:44):
I'm the chief commercial officer, so I run all the
commercial parts of the business.
Speaker 1 (15:48):
You know what.
Speaker 2 (15:49):
We thank you again, it's going to be it's beautiful
to be here at Lucas Soils Stadium.
Speaker 1 (15:53):
Once again.
Speaker 2 (15:53):
You're finding ways to make the experience even faster and
quicker and better for fans if that if you can,
because it always seems like.
Speaker 1 (16:01):
It's just top notch every time we're here. Thank you
so much. It's going to be a great year. Go Colts.
Speaker 7 (16:06):
Thank you.
Speaker 8 (16:06):
The other thing I would say is we'll announce the
roof status on Saturday, very likely. What I would tell
you is for folks that follow us, they knew that,
they know that that came from mister says ex account
and this year we're going to launch that on Colts
Life and so please follow us on Colts Life, both
on x and on Instagram. And that's where we'll do
all of the announcements this week and moving forward on
(16:28):
the roof status. But as long as the weather doesn't change,
it's going to be a glorious summer.
Speaker 2 (16:33):
And we had a chance to talk to Kelsey Mitchell,
who chef Kelsey Mitchell, and we were tasting some of
the great foods that they have to offer for you
this year.
Speaker 1 (16:42):
They've got a barbecue pulled pork.
Speaker 2 (16:44):
Sandwich, Buffalo chicken meat balsub, there's a brought Burger and
a Chiro fry pie to celebrate Blues twentieth season, Clutch
Cuban which is out of this world, the double Patty Smashberger,
and the Pesto grilled Chicken Sammy at Clutch Kitchen, plus
you always get tater chats. They've also added water bottle
filling stations throughout the stadium and fans are going to
be able to text or use roboblue, and the Colts
(17:06):
apt to find tasty treats closest to their seats. So
the experience is just getting better every year. Hope those
of you that are on your way still you've got
about what thirty minutes or so before kick off, but
a lot of you go in late.
Speaker 4 (17:18):
I cannot wait to see the shirts that you get
after a game.
Speaker 1 (17:21):
That's right. That's right, you get on to Jimmer say
you'll get a lot of Yeah, you will. It's a
fun day and a great day. Go Colt.
Speaker 2 (17:29):
It's twelve twenty six, coming back. We're gonna check in
with Ethan Hatcher. I do believe this is a first day.
He's bringing something to show us showing tell, Yeah, Antique,
Show and Tell. And then we also have a great
food news guest too that you're gonna love coming up
after the news on ninety three WIBC.
Speaker 1 (17:46):
Good afternoon.
Speaker 2 (17:49):
It is a beautiful, beautiful sunday, sixty eight degrees. Whatever
you're doing today, Thank you, for spending a few minutes
with us if you can. I'm Terry Stacy along with
Denny Smith.
Speaker 3 (17:58):
Good morning, and don't forget the lovely Kylon may Tally.
Who is wearing makeup today?
Speaker 12 (18:02):
Oh?
Speaker 4 (18:03):
I've got a hot date after this. No, I'm just no,
but I am going to be kind of playing dress up.
I haven't play later, But do you do? Tell them
importance of being earnest with Buck Creek Players. It's over
by Buck Creek Winery off of Acton Road, seventy four easts. Yeah, yep,
to thirty is our showtime. Come by if you want
(18:23):
to get tickets. I have a family and friends coupon code.
You can't tell anybody. Okay, it's thirty o FF thirty
off and you get thirty percent off your ticket.
Speaker 3 (18:34):
There you go, or follow sales thirty off.
Speaker 4 (18:38):
I know tonight is again to thirty and then next
weekend we have one Friday, Saturday and Sunday back again
and follow along on the Facebook page Buck Creek Players
and they'll put another coupon code out.
Speaker 3 (18:48):
So what is your role? What are you playing? I'm
playing Cecily Cecily.
Speaker 4 (18:52):
Yep, the love interest of Algernon moncrief. Who is the
one who pretends to be earnest throughout it?
Speaker 3 (18:57):
Do you have to kiss?
Speaker 5 (18:59):
No?
Speaker 1 (18:59):
Okay, it's a good question.
Speaker 4 (19:03):
Victorian era. You would have been banned for that.
Speaker 1 (19:07):
That's our little Kyl and Tally in studio with us.
Speaker 2 (19:10):
We've got a food news guest coming up that way,
and the food the room smells like wings, so we're
hoping we're gonna get a little wing action here in
just a humilating inside tailgating inside. But joining us now
is Ethan Hatcher. He's the host of Saturday Nights on
this Circle and he brings to us always our first
day show and Tell.
Speaker 1 (19:28):
And today Hi Ethan, Hey, Terry, would you bring us today?
Speaker 12 (19:31):
I brought an African war sword. But first I got
a dovetail off what you were saying, because it smells
distractingly delicious in this studio. It's a crazy concept in here,
Like I know the author who wrote the Importance of
Being Earnest, but I'm totally blanking on it right now
because the food just.
Speaker 10 (19:49):
Smells it's so damn delicious. I'm just blanking mild.
Speaker 12 (19:54):
Yeah, I knew that famous Victorian playwright, but but I'm
distracted by the air fire right.
Speaker 3 (20:02):
Now, this shaving tool you've got here, this some mom pretty.
Speaker 2 (20:05):
Cool for those of you following us a lot following
along on us on YouTube. You can see Ethan is
now showing you his thing.
Speaker 3 (20:11):
It's called an elephants toothpick.
Speaker 10 (20:14):
Well the formal name. And this is an ill wound sword.
Speaker 3 (20:18):
Can you spell that?
Speaker 12 (20:19):
Ilwon? And it was primarily used in war, but also
ceremonial purposes. And it came from the Kuba Kingdom in Africa,
which flourished from the seventeenth to the nineteenth centuries or
about sixteen twenty five to eighteen eighty five.
Speaker 3 (20:37):
Now that was brutal warfare. You're cutting off limbs and
hands and heads.
Speaker 12 (20:42):
Yes, certainly there was a lot of brutal warfare. But
also they were trade driven kingdom and so they had
a lot of money compared to some of the other
tribes in the region, and they had a lot of
artistic output as a result, so a lot of textiles,
a lot of masks, a lot of ceremonial things like
if you look up Kuba Kingdom swords, there's.
Speaker 3 (21:03):
A large me a nerd and always makes fun of
me when I get interested in something. Did you go
looking for this or did you just happen happen upon it?
Speaker 12 (21:12):
Like so many of my favorite findes, I just happened
upon it. This wasn't something I was searching for, Danny.
I mean, how would you go about searching for something
like this?
Speaker 1 (21:19):
What would make you? What drew you to this item
to buy?
Speaker 2 (21:23):
Well?
Speaker 12 (21:23):
Because it's so fascinating, because it's beautiful, because the artistry.
If you look at the carvings.
Speaker 6 (21:28):
On the bottom at the end hereby wood on the
handle or what is the.
Speaker 12 (21:33):
I would assume it's ebony because that's that's an African
wood that I'm not entirely sure because I'm not incredibly
incredibly educated about the culture, but I love like you
can still see the faint imprint of some of the
workings on the iron.
Speaker 3 (21:47):
So okay, if it's back then they must have known metallurgy.
Is it steel? Is it bronze?
Speaker 12 (21:53):
Is it Copperwise it is a steel, I believe, Yeah,
but it has a lot has a high iron content
because you can see it's kind of rusted and reirated
over age before.
Speaker 3 (22:04):
Yeah, you can hold it. Now, Wait a minute, Terry,
you've got such bad mood. You going on here.
Speaker 1 (22:08):
Nearly I thought it would be real heavy.
Speaker 12 (22:10):
No, it's a it's a war sword. It was made
for combat, so those things were awkward.
Speaker 1 (22:15):
To wield, you know, a lightweight it's beautiful.
Speaker 12 (22:18):
And then that that that raised surface right in the
middle is what gave it the heft and the strength
to be able to to use that.
Speaker 3 (22:27):
And then Terry sometimes a blood channel, but that's a ridge.
Speaker 2 (22:33):
By the way, we have Ethan in here to show
us Show and tell. First of all, I loved Show
and Tell as a kid. And Ethan is a collector
and he collects fast, fascinating things and oftentimes it's not
you know, to add to like a salt and pepper shakers.
Like he's like, he's got he's got a wide interest
in what he buys and sells.
Speaker 3 (22:52):
Are you trying to say he's just got weird eclectic interests?
Speaker 2 (22:56):
Like my grandma she collected bottles, collected salt.
Speaker 3 (23:00):
She just compared you to her grandma. We're going, well,
here they.
Speaker 2 (23:04):
Had something they specifically looked at, and Grandma always said,
you know what, find something and collect it. And so
she tried collected ceramic horses or you know, she she
wanted you to have a specific area that you loved
and collected it.
Speaker 1 (23:17):
And that's what she said. How to do it?
Speaker 2 (23:18):
Ethan is all He's all over the place and he
collect phonographs.
Speaker 12 (23:22):
I mean I have fifty or more phonographs and a
huge variety of seventy eight RPM discs. Actually, that's part
of the reason how I came across this war sword
because I was going to a phonograph show in Wayne,
New Jersey, and we decided to visit the Edison factory
in Orange, New Jersey. And I also decided to stop
at an area antique store.
Speaker 3 (23:43):
Where do you get your hats? Okay? I get a
text message. Ethan's hats are always the greatest. Where do
you get these hats?
Speaker 12 (23:49):
I have collected them ever since I was young. This
particular hat that I'm wearing is a plane style hat,
and my grandfather gave it to me when I was
very young.
Speaker 1 (23:58):
All right, Ethan, will you bring us something again soon?
Speaker 10 (24:01):
Of course?
Speaker 2 (24:02):
I mean eventually I'm going to run out of stuff,
But until you cannot, just go once a month and
make it bigger.
Speaker 1 (24:07):
You know, I was.
Speaker 4 (24:08):
Curious if you would have a cults edition show and tell,
And honestly, this could be a Cults edition.
Speaker 2 (24:14):
Because they're going, oh, okay, sure, right, okay, that's what
you did there.
Speaker 1 (24:19):
Yeah, very very timely and topical.
Speaker 2 (24:21):
It's perfect. Ethan Hatcher Saturday nights on the Circle. You
catch him here, what time even.
Speaker 12 (24:24):
Seven to nine every Saturday night. You can find us
on YouTube and the podcasting platforms.
Speaker 1 (24:29):
Stick around. We've got more food news coming up.
Speaker 2 (24:31):
Ethan stick ground for the food He halts Edition twelve
forty Let's go sixty six degrees. Sixty six degrees. Now
we've got gotten a little cooler in downtown Indianapolis. But
it's a beautiful day. You're listening to the first Day
on ninety three WIBC.
Speaker 1 (24:45):
It's twelve forty three.
Speaker 2 (24:47):
We are getting closer to kickoff at Lucas Oil Stadium,
Cult Dolphins.
Speaker 3 (24:54):
Wait a minute, food and fine in your mouth? No,
you're a radio professional. Are you eating before the food news?
Speaker 2 (25:00):
It's time for food news. Thank you all for being here.
Terry Denny, Ethan hanging around with us too. Kylin is here,
and Kylin, we.
Speaker 1 (25:08):
Have a very special guest, returned guest to the first day.
We've got our food news. Let's go. He is a
return to theo the Food News state. It's perfect for tailgating.
Speaker 4 (25:22):
A lovely friend. Charles Bryant of Hartwell's Premium Ranch Dressing,
you know it.
Speaker 3 (25:26):
Well.
Speaker 4 (25:27):
We celebrated with him for a National Ranch Day, but
today we're celebrating some even more fun things like the
kickoff of the Colts season because you have some exclusive
ranch that is offered at Lucas Oilstadium.
Speaker 1 (25:39):
That will talk about.
Speaker 4 (25:40):
Charles, Thanks for spending some time with us.
Speaker 11 (25:42):
You're welcome, Thanks for having me. Good to see you
ladies again, and good to meet you Denny. And what
an artifact that was. That was with outstanding. That was
a great thing.
Speaker 7 (25:51):
I love history.
Speaker 3 (25:51):
So spooky guy.
Speaker 10 (25:53):
You know what a day.
Speaker 11 (25:53):
I've found a parking space, walked in from Zionsville and
I saw so many people in Colts jerseys and it
was so wonderful. But yeah, great to be here.
Speaker 1 (26:04):
Thank you.
Speaker 4 (26:04):
Let's talk about you have your original lineup that we
tried last time. Can you share about these two exclusive
ones that you created for the Colt season.
Speaker 10 (26:14):
Oh, I'd love to.
Speaker 7 (26:15):
Yeah.
Speaker 11 (26:15):
I work with the Colt chef and they asked if
they're doing. One thing they're doing is a Ruben sausage.
So they have a local maker making a corn beef
sausage and they're going to put souercrest. So they wanted
a thousand island type dressing, so I created this. I
called it thousand yard Rusher Sauce, which is really cool and.
Speaker 1 (26:40):
Tell us again for those listening, Yeah, a thousand.
Speaker 10 (26:42):
Yard rusher sauce.
Speaker 11 (26:43):
It's even got the guy running there who's getting ready
to score a touchdown. And so that's for their ruben dog.
And then we also have our ranch dip. It's the
Touchdown ranch dip and it is for basically anything ranch
application you can use it on. It's great for a
sandwich instead of mayo. It's outstanding for.
Speaker 3 (27:06):
Studio with this. And I know something about you that
you probably don't think. I know you don't like ranch dressing.
You had a hallucinogenic event in your life with ranch dressing.
Speaker 11 (27:15):
Well, yeah, I wrote my first cookbook last October and
the first half of it is actually me just telling funny,
cool stories and the second half or recipes of course.
But yeah, one day I created four different ranch dressings.
And of course you have to taste it, right.
Speaker 3 (27:30):
Come you're not five pounds?
Speaker 10 (27:31):
Well, skinny guy.
Speaker 11 (27:33):
I don't eat a lot of saturated fat, you know,
basically acidified dairy or some cultured dairy. I'm not a fan,
but anyway, yeah, it was funny. I tasted all this ranch.
I'm driving home, and I've never had that much saturated
fat in my life in my body. So it's pretty funny.
And of course I put a little embellishment in the book,
put a little mustard on the hot dog, so to speak.
Speaker 10 (27:51):
But you're okay now, I'm better now.
Speaker 3 (27:53):
And how did you explain it to the cop that
pulled you over?
Speaker 11 (27:56):
You know what, it was a local guy, so he knew.
He appreciated it. And yeah, we've donated to the police
some dressings and things.
Speaker 12 (28:04):
So we had a fabulous job with this ranch dressing.
Because ordinarily I'm not even a ranch dressing kind of guy.
I think it's a little over rich. It's not usually
my flavor profile, especially with wings. I meant, most meats
I think should speak for themselves. But I've tried it
with the wings that carried Terry and Kylon have cooked
up for us today and it's fantastic, really good.
Speaker 11 (28:26):
Yeah, he did a really good job. Appreciate that well.
You know, I've been a chef forever. I've cooked since
I was fourteen, and all of my dressings I wanted
to have multiple uses other than a salad. Right.
Speaker 10 (28:34):
For instance, my vinagrettes are great for marinades. These are
great for dips, spreads.
Speaker 11 (28:40):
Anything like that. So I know what I wanted to
taste like, and I like the None of our dressings
are one note. They all have layers of flavors, so
as you eat it, you taste different flavors.
Speaker 3 (28:50):
Yah, where do you find them, Charles? Do you are
they in the grocery stores?
Speaker 11 (28:53):
Well, Kroger carries our Creamy Deal ranch, which was actually
rated best ranch sold in grocery stores in America and America. Yeah,
that is the that's in the produce section with the
other cold things. And then Needler's stores carry a few
of our dressings as well. And then a lot of
people just reach out to me directly on socials and
they come down to our Greenwood location and pick up
(29:13):
a variety of flavors. We have about fifteen or so
flavors line of vinaigrettes, different ranches, seas or things like that.
So we're always happy if people reach out and we're
you know, we're definitely going.
Speaker 10 (29:22):
To take care of it.
Speaker 2 (29:23):
The cookbook is fantastic. To get it at the Where
would we get it at that store?
Speaker 11 (29:26):
No, that's actually on Amazon. Just search eat with Chef
Charles and but it's it's really cool. I love writing.
Actually recently the Daily Journal just started publishing some of
my articles, so columns, so I've kind of journeyed off
into writing as well.
Speaker 3 (29:40):
But do you make it in the bathtub? How do
you make it?
Speaker 1 (29:43):
It's not the book.
Speaker 11 (29:46):
Right, Well, we have a yeah, big giant vat with
with you know, with a boat or just kind of stirring.
But but no, it's a small batch. It's fresh. It
tastes fresh because it's made fresh. We don't have a
warehouse of things just hanging around, and it's perfect, like
kyl of perfect for tailgate food and things like that.
So we have something for everyone.
Speaker 7 (30:03):
I believe.
Speaker 1 (30:04):
Are you working on something different? Are you working on
anything new?
Speaker 11 (30:07):
I'm always uh, you know, I have local businesses that
asked me to create things for them, and recently did
a Cilantro lime vinaigrette for a company.
Speaker 2 (30:16):
And so you'll create something if someone comes and says
we'd like to do something special or happy.
Speaker 1 (30:23):
You would do that for them?
Speaker 11 (30:24):
Of course, yes, yes, happy to do that. And I
love working with local businesses and happy to just be
a part of kind of the scene around here.
Speaker 7 (30:31):
Now.
Speaker 11 (30:31):
I have dreams of you know, we're taking over the
entire dressing industry. But it's good to be you know,
it's good to be local.
Speaker 2 (30:37):
So it is great to be local. We support local truly,
this is we're happy to do this. Some of the
recipes in here, you've got sweet and sweets and treats.
I still love cookbooks, and I know a lot of
people do means that she doesn't cook from them.
Speaker 1 (30:51):
I love wash I sit on the porch. That's my
that's my zen thing.
Speaker 11 (30:54):
And you know, one a really cool thing about this book.
I have to say, when I was digging up recipes
and researching, I found a letter that my aunt had
written me. She's no longer with us, but she was
always the best cook in the family, right, So I
would everybody time we had a family function to be like,
what did Anne VICKI bring? What? You know, what did
Ane VICKI bring? But she had hand written a number
of candies and cookie recipes and sent them to me,
(31:17):
and I had totally forgotten that I did that. So
I included three of her recipes in this book. She's
the sweets and treats. Yeah, but super incredible. And now
I guess I've taken the mantle of best cook in
the family. So everybody's asking what I'm bringing. So you
come from a family of cooks, well, at least good cooks,
not necessarily professional, but certainly good. You know, family cooks
(31:39):
absolutely amazing. Well, you know my grandma, she's ninety nine.
She still lives by herself. She doesn't cook as much anymore.
I've cooked for her, but she used to. She kind
of set the standard for everything.
Speaker 1 (31:50):
So that's cool.
Speaker 4 (31:51):
You mentioned not everybody has to be a professional cook
to be a good cook. But you did go to training.
Speaker 1 (31:56):
Right, I did.
Speaker 11 (31:57):
I went to culinary school in Portland, Oregon.
Speaker 10 (31:59):
I loved it.
Speaker 11 (32:00):
I lived out there for about five years and it
was a really cool, cool city, a good place to
kind of grow up in my mid twenties. But you know,
my whole brand, the Eat with Chef Charles, the EAT
stands for easy and tasty, and the whole thing is
like any art form, if you learn the techniques. Then
you can add your own flavor and add your own style,
(32:20):
and now you've created something really cool. But it's like
painting or music. You know, five or six years ago
I started playing guitar and it was the best thing
I've ever done for myself. It's like his own language.
But first you learned the strings, and then notes and chords,
and all of a sudden, I'm playing William Whalen and
all my favorite songs.
Speaker 2 (32:37):
So these are delicious. That's all I could just simply
tell you. Is it that the dips, the sauces, that
everything that he creates is so good, so fresh, so delicious.
Speaker 1 (32:47):
Thank you for doing that.
Speaker 2 (32:48):
Will you do anything be a part of the World
Food Championships in any way that are coming in November.
Speaker 10 (32:53):
You know what I should be. I should be judges.
Speaker 4 (32:55):
I know they need judges and that could be the
secret ingredient is having to use your ranch in the
recipes that they make.
Speaker 11 (33:02):
Let's make that happen, Kylon, do you have all the
pool in the city. Let's let's get that.
Speaker 10 (33:06):
Taken care of.
Speaker 4 (33:06):
Punge Excepted, I like you okay, easy, easy and tasty.
Do you have any recommendations for game day eats that
are good for tailgating, good for cookouts.
Speaker 1 (33:16):
Or easy and easy.
Speaker 11 (33:18):
Yeah, you know what one of the I was kind
of thumbing through my book this morning thinking about that,
and I have this sausage in rutebega hash.
Speaker 10 (33:25):
That's perfect.
Speaker 1 (33:26):
You know a lot of these yeah, run it back.
Speaker 7 (33:28):
A lot of these.
Speaker 11 (33:29):
People have flat tops or griddles that they use. Do
you know it's perfect for that. So rudabaga takes the
place as the potato in a hash. It's it's less starchy,
a little bit healthier for you, and it's a unique
texture and something cool. Certainly, I've got this. I did
this smoked gooda mac and cheese in here, and so
I did one variation was I did Buffalo chicken mac
(33:51):
and cheese cupcakes. But you could certainly do those in
patties like a crab cake and put them on your
flat top. And that's a nice snack for tailgating.
Speaker 2 (33:59):
Talk about Ella game day cooking, and speaking of game day,
tell us about the super Bowl twenty twelve and the
hot dog water Incita.
Speaker 11 (34:06):
Oh my goodness. So we were the largest private cater
at the super Bowl. We did thirty four hundred people
at pan Amplaza before they tore it down, and it
took us forty straight hours just to prepare the food
for that particular event, And so it was near the
end of the event we had fed most everybody. Kind
of the relief of everything, like we pulled it off.
(34:26):
I walk in and I see one of our temp
employees washing his hands in water that we had cooked
hot dogs in, and I just looked and sat there.
I didn't have the heart to even say anything to anyone,
and he was a temp. If it was one of
my guys, I would have, you know, said something. But
the relief of pulling that off was far greater than
(34:48):
me chastising him for his hot dog hands.
Speaker 2 (34:51):
So hot dog water for so many, for many of
the hot dog people, the vendors around. It really is
at about the hot dog water, isn't it. I mean
the hot dog water is really important. Everybody's hot dog water.
Speaker 1 (35:04):
I have some maybe different waters.
Speaker 11 (35:06):
They're using, or you could certainly season it, but there's
this oily film inescapable.
Speaker 10 (35:11):
That you just can't get out of.
Speaker 11 (35:13):
And uh, and I'm not a big fan of two
Billier meats anyway, but uh, and I'm not a you know,
big sausage. But anyway, yeah, that was one of those
things where again the relief was amazing. We had done
so many events leading up to that, you know, because
India hosted it.
Speaker 10 (35:27):
Was like the perfect The weather was perfect. It was
just an absolute perfect every right.
Speaker 1 (35:30):
I mean if the weather was in the sixties.
Speaker 11 (35:32):
Yeah, it was amazing, which you know for India is outstanding.
So there's all There's a story in the book about
me growing a beard to get a raise because I
worked at this hotel where we couldn't we could have
mustaches as if I wanted to be a security guard, right,
but we couldn't have beards, and so I was going
for a raise and they wouldn't give me one, and
so I just started growing a beard and finally HR
(35:54):
caved and the chef went to bat for me and everything.
And then the next day I shaved it off. But
I was practicing my Gettysburg address because I was getting
the able Lincoln going on.
Speaker 6 (36:02):
There.
Speaker 2 (36:02):
There's some great stories, great Teddy Roosevelt in the Adams
marc Otel. I mean, there's just Kiwi cheesecake and the
coin flip of Destiny. There's just some really great interesting
articles that tell us more about who you are.
Speaker 1 (36:14):
I love it. Okay, where can we get everything again?
One more time?
Speaker 11 (36:17):
For again for the ranch dress and the cream middle
Ranch Kroger in the produce section and Needlers also in
the produce section. They carry a handful of flavors and
then directly on the socials for Heartwell's Premium or eat
with Chef Charles. I'm the one that answers those, So
I'll get right back with you and we'll get you
taken care of.
Speaker 3 (36:33):
What do you call it, heart Wells.
Speaker 10 (36:35):
It's an old family name, well family named guy.
Speaker 1 (36:38):
Good question.
Speaker 4 (36:38):
I didn't know that one.
Speaker 2 (36:39):
Okay, smart, yes, so happy for your success, really continued success.
Thanks for coming all the way downtown during a game
day when traffic is not easy from Zionceville. But everybody
try his stuff because it's just outstanding.
Speaker 4 (36:55):
All right, goods, good with vegetables, good with everything. For
your game day eats Heartwell's. Thank you, Charles Bryant.
Speaker 10 (37:01):
Thank you, Charles, You're welcome.
Speaker 3 (37:02):
Thank you, well done, brother, well done.
Speaker 1 (37:05):
All right, we've got Kylin. We need to get out
of here. Sixty eight degrees.
Speaker 2 (37:08):
It's going to be a beautiful day no matter what
you're doing today, but hopefully we'll get a Colts win
after thirteen years that season home opener, that would be high.
Speaker 3 (37:16):
Do you feel about home that somebody says? Did you
guys really have a psychic on the air? What am
I going to say?
Speaker 1 (37:20):
She said, yeah, her name's Laurena. The Colts are gonna win,
and the Colts are gonna win.
Speaker 3 (37:24):
You guys should put me through a lot, but I don't.
Speaker 2 (37:26):
Have to go to hope you didn't jink some by
doing that. How do you feel about the game, Charles.
Speaker 11 (37:32):
I'm gonna win the division at ten and seven, Houston's
gonna take a step back, and this is a brand
new dawn of a new era for the Colts.
Speaker 12 (37:40):
Go Covets.
Speaker 1 (37:41):
Hey, you thought you were going to get out of
here without this?
Speaker 12 (37:44):
All right, guys, first game of the season, let's do it.
Speaker 1 (37:47):
Whoa?
Speaker 12 (37:49):
This cizarre comes this Cizar team. Leap please, this isar Coults.
Speaker 3 (37:58):
We're gonna do them for the shoe seat the Dolphins.
Speaker 10 (38:04):
Let's do it for a good old jam.
Speaker 1 (38:07):
This is our team. Go cold copy it, Go Colds.
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